Posts tagged cream
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.

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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.

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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.

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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.

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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. stir in the flour until completely combined into the veggies.

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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.

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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.

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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.

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

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

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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. stir in the flour until completely combined into the veggies. 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.

friyay happy hour: spiced coffee martini

have you ever been on a vacation that was anything but relaxing? that pretty much sums up my trip last week to new york. it was full of fun and food and friends and WAY too much booze. and in true angela fashion, i came home and went straight back to a crazy intense week of work.

moral of the story? i am running on fumes and i still have two solid days of work ahead of me before i get any kind of break. don’t let the instagram fool you, it’s a crazy mess over here!

so this week’s cocktail is going to require some COFFEE.

insert this spiced coffee martini. it will wake you up while mellowing you out. JUST what the doctor ordered this weekend.

spiced coffee martini

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 2 oz cold spiced coffee (if you do not have or want to make spiced coffee, you can sub cold brew coffee with 2 pinches of cinnamon and 1 pinch of nutmeg. 2 oz spiced rum. .5 oz disaronno. .5 oz sweet cream. 1 egg white. shaker. cup of ice. cinnamon stick & edible flower for garnish.

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in the shaker, combine the coffee, rum, disaronno, cream and egg white in the shaker.

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cover the shaker and shake WELL for about a minute. the goal is to get the egg white nice and frothy.

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when you have a nice little froth on top, pour the contents of the shaker into your serving glass.

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garnish with a cinnamon stick & edible flowers. serve and enjoy.

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xo, a

spiced coffee martini

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 2 oz cold spiced coffee (if you do not have or want to make spiced coffee, you can sub cold brew coffee with 2 pinches of cinnamon and 1 pinch of nutmeg. 2 oz spiced rum. .5 oz disaronno. .5 oz sweet cream. 1 egg white. shaker. cup of ice. cinnamon stick & edible flower for garnish.

start by filling your shaker with ice. in the shaker, combine the coffee, rum, disaronno, cream and egg white in the shaker. cover the shaker and shake WELL for about a minute. the goal is to get the egg white nice and frothy. when you have a nice little froth on top, pour the contents of the shaker into your serving glass. garnish with a cinnamon stick & edible flowers. serve and enjoy.