Posts in Main
salmon + corn chowder

winter is far from my favorite season. but soup season, now that is a different story. i have big giant heart filled eyes when it comes to soup. and nothing says soup like days of rain.

now, consecutive days of rain in orange county are a serious rarity. but in the last few weeks we have had multiple strings of rainy days and it has been glorious. and soup filled.

my childhood rainy days were filled with bowls full of body warming clam chowder. thanks to the combo of ingredients in my kitchen and my glorious soup memories, my adult soup dreams came true with this hearty and delicious salmon and corn chowder.

salmon + corn chowder

serves: 6-8

prep time: 15 minutes

cook time: 45 minutes

total time: 1 hour

ingredients: 1.5 lb salmon, skin removed and cut into chunks. 3 pieces bacon, sliced in .25 inch slices. 2 fresh ears of corn, kernels cut from the cob (or 1 pack of frozen corn, thawed). 1 lb red potatoes (or other waxy potatoes) cut into .5 inch cubes. 1 medium brown onion, diced. 2 carrot stalks, diced. 3 garlic cloves, minced. 5 cup dry white wine. 4 sprigs thyme leaves, stems discarded. .5 tsp ground fennel seeds. 2 tbs flour. 2 cups seafood stock (you could sub chicken or veggie if you can’t get your hands on seafood). 3 cups whole milk. 1 cup whole milk. 1 tbs kosher salt. 1 tsp freshly ground pepper. finely chopped chives for garnish. large heavy pot. slotted spatula.

IMG_1439.JPG

start by heating your pot to a medium heat and add in your bacon. allow your bacon bits to cook till they are nice and crispy. about 5-7 minutes, stirring every couple of minutes. once your bacon is cooked, use a slotted spoon to remove it from the pan to a paper towel to dry off the excess grease.

IMG_1457.JPG

season your fish with half the salt and pepper and add the pieces to the hot pot. cook until the fish is just cooked through, about 3-4 minutes a side.

IMG_1458.JPG

once the fish is cooked (or even a little bit under since it will continue to cook once added back to the soup), remove it from the pot and set it aside in a bowl.

IMG_1459.JPG

add the onion, celery, potato, corn and garlic to the hot pot. season with half the remaining salt and pepper. cook until the onions are translucent, about 8-10 minutes. stir every couple minutes so they cook evenly.

IMG_1461.JPG

deglaze (scrape up all the brown bits on the bottom of the pan) the pan with the white wine. add in the fennel and thyme.

IMG_1463.JPG

when all the wine as cooked off, pour in the stock. bring the stock to a boil and then pour in the milk & cream. season with the remaining salt and pepper.

IMG_1464.JPG

bring the liquid back to a boil and immediately reduce it to a simmer. chop up your bacon bits into smaller crumbles. add all but a tbs of bacon back to the soup. reserve the rest for garnish.

IMG_1465.JPG

add the salmon and all it’s juices back to the pot. once the liquid simmers once again, turn off the heat.

IMG_1466.JPG

serve topped with a couple pinches of chives and some bacon crumbles.

IMG_1470.JPG

xo, a

salmon + corn chowder

serves: 6-8

prep time: 15 minutes

cook time: 45 minutes

total time: 1 hour

ingredients: 1.5 lb salmon, skin removed and cut into chunks. 3 pieces bacon, sliced in .25 inch slices. 2 fresh ears of corn, kernels cut from the cob (or 1 pack of frozen corn, thawed). 1 lb red potatoes (or other waxy potatoes) cut into .5 inch cubes. 1 medium brown onion, diced. 2 carrot stalks, diced. 3 garlic cloves, minced. 5 cup dry white wine. 4 sprigs thyme leaves, stems discarded. .5 tsp ground fennel seeds. 2 tbs flour. 2 cups seafood stock (you could sub chicken or veggie if you can’t get your hands on seafood). 3 cups whole milk. 1 cup whole milk. 1 tbs kosher salt. 1 tsp freshly ground pepper. finely chopped chives for garnish. large heavy pot. slotted spatula.

start by heating your pot to a medium heat and add in your bacon. allow your bacon bits to cook till they are nice and crispy. about 5-7 minutes, stirring every couple of minutes. once your bacon is cooked, use a slotted spoon to remove it from the pan to a paper towel to dry off the excess grease. season your fish with half the salt and pepper and add the pieces to the hot pot. cook until the fish is just cooked through, about 3-4 minutes a side. once the fish is cooked (or even a little bit under since it will continue to cook once added back to the soup), remove it from the pot and set it aside in a bowl. add the onion, celery, potato, corn and garlic to the hot pot. season with half the remaining salt and pepper. cook until the onions are translucent, about 8-10 minutes. stir every couple minutes so they cook evenly. deglaze (scrape up all the brown bits on the bottom of the pan) the pan with the white wine. add in the fennel and thyme. when all the wine as cooked off, pour in the stock. bring the stock to a boil and then pour in the milk & cream. season with the remaining salt and pepper. bring the liquid back to a boil and immediately reduce it to a simmer. chop up your bacon bits into smaller crumbles. add all but a tbs of bacon back to the soup. reserve the rest for garnish. add the salmon and all it’s juices back to the pot. once the liquid simmers once again, turn off the heat. serve topped with a couple pinches of chives and some bacon crumbles.

taco tuesdayz: spicy mushroom tacos + green onion chimichurri

southern california is my home. and there are few foods we hold more dear in socal than tacos. taco tuesday is pretty much a weekly ritual where i’m from. when you drive by any mexican joint on a tuesday, it is jumping.

and like any good socal girl, i’m always game for tacos.

now, traditionally, they are filled with meat. but there are SOOOO many things you can put in a tortilla to make a delicious taco. and these mixed mushroom tacos are pleasing to vegetarians and meat eaters alike. in fact, my husband who says he needs a protein with every meal wolfed down five of these before i sat down and had a bite.

they were so good, they left me wanting more. so good in fact, i made them twice in three days because i just hadn’t had my fill.

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

IMG_0729.JPG

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl.

IMG_0787.JPG

drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating,

IMG_0788.JPG

combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl.

IMG_0790.JPG

stir in the remaining olive oil and set the chimichurri aside.

IMG_0797.JPG

when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil.

IMG_0796.JPG

once your veggies are cooked and tortillas are warmed, start assembling your tacos.

IMG_0761.JPG

fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri.

IMG_0760.JPG

squeeze a bit of lime juice on top and enjoy.

IMG_0759.JPG

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl. drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating, combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl. stir in the remaining olive oil and set the chimichurri aside. when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil. once your veggies are cooked and tortillas are warmed, start assembling your tacos. fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri. squeeze a bit of lime juice on top and enjoy.