I know for many of you, summer
still abounds, with fluffy flowers blowing in a gentle breeze, the blazing sun
overhead in a field of blue. The pleasures of sweat drops easing down your neck
on the way to your car. Yeah? Well, I’m not writing for you. You deserve no more sympathy than a porn star
on a blind date, and no delicious Salmon Chowder. I still haven’t made up my mind about whether
I even like you or not.
I’m writing for the eternally
hopeful, already feeling the bite of chilly air, who mourn the brown, saddened
flowers, and stare teary eyed at the leaves cluttering the sidewalk in a
maudlin display of self sacrifice.
Yes, my friends, I write for those
ill-favored souls who must face the shortened days of dying sunlight and know
they can’t make it through the day on brandy alone, even delicious brandy, such
as the Armagnac filled water glass I hold in my two quivering hands. So, first let me take a swallow…perhaps two
swallows…make that two gulps…and lead you toward a chowder that will haunt the
dreams of the middle-aged who already realize the best years dwell in the
shadows of yesterday and dreams of chowder are a poor substitute for dreams of
jolly, large breasted women. Don’t mean
to leave out the ladies, who no doubt dream of jolly, large breasted men.
Salmon Chowder
½ diced red bell pepper
1 medium potato, peeled and
cubed into ½ inch pieces
½ cup of sliced mushrooms
½ pound sliced bacon, cut crosswise
into thin strips
2 cups thin sliced leeks,
white portions only
1cup fresh or frozen corn
kernels
A palm’s worth of sprigs of
fresh thyme
4 tablespoons of butter
3 cups whole milk
2 ½ cups of whipping cream
1 ½ pounds fresh salmon, skin
discarded
Salt and pepper to taste
Chopped fresh chives or other
green herbs for garnish
Pre-heat oven to 400ºF (200ºC)
Boil the cubed potatoes in a
saucepan of salted water until barely tender.
Drain and set aside.
Cook the bacon in a five quart,
heavy pot until crisp. Remove and set
aside.
Salt and pepper fresh salmon,
put it on a foil-lined baking sheet and place it in the pre-heated oven for 15
minutes. Remove from oven and roughly flake the fish.
In the same pot you used for
the bacon, drain off the bacon fat, add butter and cook the leeks and diced red
bell pepper until until wilted.
Add the milk, cream, salmon,
bacon, corn and thyme. Bring just to a boil, then turn down the heat. Stir and cook 5-8 minutes.
Add salt and pepper as
desired.
Serve with some rounds of a freshly baked baguette.
Don't forget to garnish with
fresh chopped chives to the bowls of chowder.
If you still need more help
with the transition from summer to misery, I suggest another water glass of
Armagnac.
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