Download Chowderland: Hearty Soups & Stews with Sides & Salads to by Brooke Dojny PDF

By Brooke Dojny

Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn summer season Chowder. Brooke Dojny deals fifty seven recipes for chowders of every kind -- a few made with seafood, a few with meat, and a few with simply greens -- plus aspect dishes, salads, and muffins to around out the menu. even if you’re trying to find a hearty meal on a comfy wintry weather night or a clean gumbo excellent for a summer time lunch, you’ll flip to this scrumptious assortment many times!

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Extra info for Chowderland: Hearty Soups & Stews with Sides & Salads to Match

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Set aside 16 mussels in their shells and shuck the rest. indd 45 45 2/4/15 11:18 AM and set aside for at least 30 minutes, then measure out 4 cups, leaving any additional sediment behind. The broth will be a steelgray color. Add water if necessary to make 4 cups. (Mussels and broth can be prepared a day ahead. Heat the butter and oil in a large heavy soup pot or Dutch oven. Add the potatoes and salt and cook over medium heat, stirring occasionally, for 5 minutes. Add the carrots, leek, bell pepper, and shallot, and cook, covered, over low heat until all the vegetables are almost tender, about 12 minutes.

Stir in the reserved bacon bits and season with pepper and additional salt if needed. Let the chowder sit at cool room temperature for at least an hour, or refrigerate overnight. Reheat over very low heat. Use a slotted spoon to ladle salmon, potatoes, and peas into shallow bowls, then ladle the broth over the top. Garnish with dill sprigs and serve. notes Bottled clam juice is usually shelved with the canned fish in the supermarket; seafood broth — in cans or shelf-stable cartons, or in jars as a concentrate — can usually be found with the canned chicken and beef broth.

An iron kettle was set up on a tripod over a driftwood fire, and the chowder (sometimes using fish caught from the shore) simmered while people relaxed, fished, sailed, and played games. An experienced cook called the chowder master oversaw the proceedings. indd 34 2/4/15 11:18 AM 4 ounces bacon, cut into 1/2-inch pieces (about 1 cup) 2 tablespoons butter, plus more if needed 1 medium onion, chopped 1 large leek, cleaned, cut in half lengthwise, and thinly sliced (white and pale green parts only) 1 cup bottled clam juice or seafood broth (see Notes) 1/2 cup dry white wine 2 cups water 1 pound red-skinned potatoes, unpeeled and diced (about 3 cups) 3/4 teaspoon salt, plus more if needed 1 cup heavy cream 11/4 pounds salmon, skin and any bones removed, cut into 3-inch chunks 1 cup fresh or frozen peas (see Notes) 1/2 cup snipped chives or thinly sliced scallions 2 tablespoons coarsely chopped dill, plus sprigs for garnish Freshly ground black pepper Is there a prettier or more delicious fish than salmon?

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