Northwest Salmon Chowder

Our great northwest neighborhood includes the best salmon in the world, the richly delicious King Salmon. This critter is not only packed with those good-for-you Omega-5's, but it tastes like no other fish on earth. The deep orange flesh of the wild-caught King can't be mistaken for any other salmon. And once you've eaten wild, fresh King salmon, you will be spoiled forever!

Unfortuneately, due to the scarceness and the cost of bringing it to market, the price can reach upward of $20 a pound or more. For those of us in the northwest who may know someone or be fisherman ourselves, the treat of a King salmon may grace our dinner tables more frequently. For the rest of you, at those prices, using King salmon in a chowder may seem downright sacreligeous. But a good sized wild-caught King can weigh in easily at upwards of 30 pounds! And even in the supermarket they can be 12-15 pounds. So if you are looking for something to do with the leftovers from a neighborhood barbeque or want an incredible way to stretch the treat so more can sample the King's greatness, here is your recipe!

Northwest Salmon Chowder

Of course you can skip the fish stock part and just make the chowder with water and the rest of the ingredients, but I believe the rich, oily salmon fish stock as a base makes the chowder richer and much more deeply satisfying. Next time you buy a whole salmon, have the butcher wrap up the carcass for you. Freeze it until you need it or make the stock up and freeze it until needed.

For Fish Stock:

1 cleaned King salmon head and bones
8 cups cold water
3 peppercorns
1 teaspoon salt
1 bay leaf

Into 8 cups of fresh cold water in a heavy stock pot, place the head and bones of a cleaned salmon carcass along with salt, pepper corns and 1 bay leaf. Bring to boil and simmer, creating a fish stock. Pour off stock through a colander. Pick salmon meat out of the cooled carcass and set aside.

For Chowder:

1 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
1 medium onion, chopped
2 carrots, sliced and chopped
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
4 cloves of finely chopped garlic
1 teaspoon finely chopped fresh thyme
2 Turkish or 1 California bay leaf
1/4 teaspoon dried hot red-pepper flakes
3 cups whole milk
1 cup heavy cream
2 pounds of wild King salmon fillet, skin discarded and fish cut into 1-inch pieces
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lemon juice

Garnish: chopped fresh chives


Cook bacon in heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot. Cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until onions are tender, about 5 minutes.

Add milk, cream and 5 cups of fish stock to pot and bring just to a boil. Reduce heat to moderately low, add potatoes, carrot, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until potatoes are tender and salmon is just cooked through and begins to break up as you stir, 10-15 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Active time: 30 min Start to finish: 45 min
Makes 8 servings

Easter Dinner Feast

Whether your family celebrates the Christian holiday of Easter or not, this is the time of year to grab up inexpensive eggs, and spiral hams are never cheaper.

Of course families with young children will traditionally color and decorate hard boiled eggs, hiding them in the house or the yard. But what do you do with them when the kids have finished with their fun? The obvious answer for most will be deviled eggs or egg salad. Quick and easy, hard to screw up and miilions of recipes on every foodie website.

As to the spiral ham, even the least secure cook would have difficulty ruining the packaged spiral hams on the market today. There is always the risk of overcooking it to the point of dried out, but following the directions carefully and utilizing the packaged sauces that often accompany the ham adds a flavorful glaze that heightens the flavor of the ham.

So, then, what more is there to say about these two Easter-time classics? Well, there are a few things to be concerned about. Here, then, is some food for thought around the Easter table.

Easter Eggs--

1) Don't leave them out in the sun to be found for hours at a time and then turn them into egg salad. If the eggs are hidden and they have been found, whisk them to the fridge to keep the development of bacteria down as soon as possible.
2) Make sure your eggs are thoroughly cooked if you plan to use them on an egg hunt. Young children shouldn't be handling raw egg as it can contain salmonella and be very serious if accidently ingested by young children.

3) Interested in saving some energy. Try cooking your eggs by placing them in a pan of cold water, bringing the water up to a boil, then turning off the heat, covering the pan and removing from the heat. Wait about 15 minutes and then run cold water over the eggs. This method also cuts down on that green layer that often develops around the outside edge of the yolk leaving a sulfur taste to the yolk.

Spiral Ham--

1) Choosing a ham that has been through as little processing as possible is a good idea. Don't automatically select that spiral ham that is on special. Look at the label. Has it been injected in some way with saline, water or other chemicals? You just want ham! So look for the one on special that is as close to the way the pig intended.

2) Toss the package of flavoring that comes with the ham. It is usually full of chemicals you don't need or want and you can easily make aglaze yourself with little more trouble than it took to tear open that package and add the extra stuff that want you to add.

3) Try one of these glazes instead:

Cider, Mustard Glaze

1 cup firmly packed light brown sugar

1/4 cup prepared mustard

2 tablespoons cider vinegar

Mix ingredients together and apply to the ham during the last hour of cooking. Baste the ham with any pan juices as well.

Orange Rum Glaze

3 cups orange juice

1 1/3 cups light brown sugar

1 orange, zested

1 bay leaf

1 cinnamon stick

2 teaspoons whole black peppercorns

8 whole cloves

1/4 teaspoon ground allspice

1/4 cup plus 2 tablespoons dark rum

Make the glaze by combining the orange juice, brown sugar, orange zest, bay leaf, cinnamon stick, peppercorns, cloves and allspice in a large saucepan and bring to a boil. Continue to cook at a brisk simmer until the mixture has reduced in volume to just over 1 cup and is thick enough to coat the back of a spoon, about 30 minutes. Remove from the heat, add the rum, and set aside to cool.

During the last hour of cooking, baste the ham often with the glaze and any pan juices that have accumulated. The skin should be crisp and dark. If the skin threatens to burn before the ham is cooked through, cover the ham loosely with aluminum foil.

Egg Salad Recipe

1 dozen large hard boiled eggs, peeled

whole fat mayonnaise, fresh is best

1/4 medium red onion, diced

1 small dill pickle, diced and drained (optional)

2 T of Dijon-style mustard (optional)

salt and pepper

Peel hard boiled eggs making sure all pieces of shell have been carefully removed and discarded. Coarsely chop the eggs making sure the chunks are about 1/4 to 1/2 inch on size. Dice the onion making sure to pat excess liquid away with paper towel. Dice pickle and pat dry as with the onion. Add pickle and onion to eggs. Add a couple of healthy dollops of mayonnaise and fold the egg mixture gently until well blended. Add more mayonnaise as needed so that the salad has the wetness you desire. Everyone has their own opinion about how much mayo to add. Add mustard if desired according to how spicy you like it. Salt and pepper to taste, but remember not to overdo it. The eggs will absorb the salt and pepper and initially taste like more is needed. Let the mixture cool over night and then recheck the seasoning before serving.

Lamb Irish Stew with Guinness

This Irish Stew with Lamb and Guinness Stout is so rich and wonderful. It warms you to your toes and then some. My recipe is one handed down from one person to another and so on. I have seen it on-line and in cookbooks so I don't claim it as an original, but I do defy you to find a better supper dish for a cold Saint Patrick's Day.

3 pounds lamb shoulder with a little fat, cubed
1/2 cup flour
3 large Russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb or beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
Salt and freshly ground black pepper, to taste

For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of lamb or beef stock, then add when you return the meat to pot with the vegetables.

Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
Toss the meat in some flour, shaking off the excess. Season with salt and brown the meat in a little oil in a large dutch oven. Do not use a non-stick pan. Remove and reserve. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to cover the barely, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.

Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch if needed(mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

YIELD: 6 generous servings

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Irish Cabbage

slices of Irish bacon, diced

1 medium yellow onion, diced
1 medium head cabbage, cored and cut into wedges or shredded
1 stick of Irish butter, melted
2 teaspoons ground nutmeg

water
salt and pepper to taste

DIRECTIONS
Bring a large pot of water to boil. Place cabbage into a steamer above the water until tender, about 15 minutes. Meanwhile, cook bacon and onion until crisp and carmelized in a skillet over medium-high heat. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon, fried onion and nutmeg. Place cabbage under a broiler for 5 minutes until edges just turn brown. Serve in place of a salad or on the side of the stew with Irish Soda Bread.

Home Again!

Notice the new photo of me in the upper left hand corner of this blog site? No, I haven't become a rabbi, though admitedly it does look a bit like I may have made the conversion. It is a recent photo of me taken by my beautiful wife while I ate a delicious meat pie at the Pieminister's pie shop in Bristol, England during our recent trip to see our daughter, her boyfriend, Nick and many of his friends and family. What a trip! We look forward to our new family to come visit us. First up, Kate and Nick will be here in March and April. Nick's folks have let us know they will try to visit us before the end of the year. We certainly hope so and look forward to showing them as much hospitality as they showed us. The welcome mat is out!

So we are home again in our beloved Bellingham and back in our usual routine--school, church, etc. Along with that I will return to my Chef Michael blog entries. So stay tuned and let's cook something up!

Bristol & Back Home

On our return trip through the brilliant green hills and winding roads of Wales to Bristol, we stopped at the Cistercian Tinturn Abbey. This abbey ruin is stunning and worth a stop. It is famous to many American poetry lovers as one of William Wordsworth's poems. We also spotted and stopped by a farmer's stand where we purchased some amazing local cheddar cheese that we took back to the flat and nibbled on for the next few days.

Returning to Bristol, Nick was needed back at his office in Bath, a 15 minute train ride away. So he headed back to work and Kate took us on a day-long tour of her newly adopted city. We lef the house and began the walk arounf town in very cold weather. We hiked past the University of Bristol where she attends as a grad student in International Development. She showed us her primary classroom building and the music building where she is part of the choir. We wandered through some very cute neighborhoods and the shops.

We walked through Clifton and the Westend and over to the Clifton Suspension Bridge towering over the Avon River gorge. Leslie and Kate walked across. It had a stunning view but I don't do heights well so I stayed behind and watched them walk the span.

We had a fantastic lunch at the Pieminister, a meat pie shop located in an historic market place. The meatpies were just scrumptious! They come served on a bed of mashed potatoes and topped with minty peas and groovy. The last two ingredients need some explanation. The traditionally cooked to mush peas were cooked with mint which gave them a fresh taste and they were prepared in a way so that they were not mushed entirely and were a bright green color. The groovy is actually gravy but pronounced and spelled in the west country accent so it comes out groovy! Delicious and cheap.

We walked down into the harbor area and over to St. Mary, Redcliff, a beautiful church overlooking the harbor area. By this time I had about had it and was ready to relax. Lealis and Kate dropped me by the Contemporary Art museum on the harbor and headed off for a couple of other sites. I sat with a cup of tea, then wandered into the free museum and had a look around. It was all very experimental. There were a few exhibits that were interesting. It had become dark and I wandered outside along the quay where I found a bench overlooking some barges tied up. I sat and watched one barge in particular with windows along it's side and where a family were living there lives. I could look in on their lives as if they were on a TV without sound. I love people watching and found this spot extraordinarily fun.

A while later, Kate and Leslie returned to fetch me and we headed over to a very cute pub called the Shakespeare for a drink before heading to our dinner spot. We had given Kate and Nick a Christmas gift of dinner at Bordeaux Quay, a restaurant we had seen and read about in Gourmet Magazine. It is a two-story place along the quay over-looking the water. Lots of windows, amd a beatiful view. We met Nick there after he arrived from work and had a quick drink before going upstairs for dinner. We received great service and a very nice meal, we were also about the only people there. Nick said that it was almost impossible to get in on the weekends. It was nearly empty the night we we were there.

The next day we had dinner at Kate and Nick's flat. Andy and Kate also came over. Nick prepared a "roast", an English tradition with beef and plenty of roasted vegetables. Delicious!

Our final day in Bristol was spent in Bath, a nearby ancient city dating back at least to Roman times as evidenced by the Roman bathes, hence the name. It was just perfect! Picturesque! We met Nick and his boss, Tony, at the White Hart for one of our best meals of the trip. Few travelers would ever have found this place since it was on the other side of the railway station and the river from the part of town tourists would visit.

After lunch we wandered into the central part of Bath and to the square where the abbey, quaint shopping and the bathes are to be found. We toured the abbey and the bathes. Incredible! Kate had been feeling a little under the weather since dinner at the Bordeaux Quay, though she had been doing a good job of hiding it. It was getting dark and had started raining, the only rain of any consequence the entire trip. We decided to head back to catch the train back to Bristol. When we got to the Bristol station the rain really started in. So, we caught a cab with a crazy Cornish driver who swore a blue streak telling us all about his miserable family. It was worth it though as he dropped us off right in front of the flat.

We hustled into the flat and began drying off. Kate laid down for a nap while Mom and I got started on our birthday dinner for Nick--my famous Baked Zitti. We had a frustrating time trying to locate all the correct ingredients so I was convinced it would not turn out right. In fact I had no idea how it would turn out. We made a huge pan of it hoping we'd leave behind some leftovers for Nick and Kate's dinner the following day after we had left. Turns out the Zitti wasn't anything like my recipe, but it did turn out great. Anyway, Nick ate it like it was great which was the goal after all. I'll try it again when they come visit us using the correct ingredients. We gave Nick his birthday presents, a bit ahead of time, and toasted his 30th.
Another great night's sleep. Got up the next morning, finished last minute packing and pointed the car towards Heathrow and home. We gave the kids big hugs before hauling the luggade down the front steps to the car. The bags were considerably lighter on the homeward journey having eliminated the gifts we had brought for everone.

The trip to the airport was uneventful. We dropped off the car and caught the shuttle to our flight. The security checks were easy as the lines moved along smoothly. We had time for a quick bite before boarding our flight back to Seattle. The flight was a bit bumpy at times but otherwise no problems.

We arrived in Seattle about 8 pm, shuttled over to the hotel where we had left our car and headed home. We arrived back in god old Bellingham about 10 and almost immediately headed for bed. Our own bed never felt so good.

It was so good to see the kids, where they live, meet family and friends. It was interesting to see that part of the world in a season other than summer, when most travelers see these places. But best of all, it was so wonderful to be able to see Kate and Nick, to get to know Nick better, and to see how great they are together.

Happy New Year!

We returned to Erw Fair, our B & B in Abbeycwmhir and a short nap before the evening festivities began.

The photo at the left is of Andy, Nick's sister's significant other, Kate, Nick's sister, our Kate and Nick.

We were invited to a dinner buffet at the house several of Nick's friends were staying in. We were plied with drink and a great dinner. Crackers were passed around and we were shown how to pull the ends off of them by crossing arms, grabbing the end of our neighbor's cracker and at the count of three we pulled. Out came prizes and the traditional colorful crown-shaped hats. We played a game of dice to earn the priviledge of selecting a wrapped gift. Most were gag gifts which were traded as the game went along.

At left, in the pub several ciders later and feeling the effects very nicely thank you. You mean to tell me that stuff is "hard" cider?

The Happy Union Pub was only a few steps away so after a while we wandered over to find the place quickly filing up with the locals. We were handed drinks which never seemed to empty all night. We weren't allowed to buy any rounds though it was traditional. A few locals came dressed in costumes but most were in regular clothes. A small pool table was kept busy all evening in a side room where we sat. We had lots of opportunities to talk and get to know many of Nick and Kate's friends. At the stroke of midnight a bell rang behind the bar and everyone locked arms to sing Auld Lang Syne, kiss, hug and drink to the new year. One of the locals, an older lady dressed to the nines, went from person to person kissing them. These are great people!

The characters at left were locals dressed up as Scooby-Doo characters. The cute on in the orange top and I flirted from across the room.

About 12:30 we all wandered back over to the house where the dinner was held. Champagne glasses were filled and handed out and Ben, Nick's best friend and a birthday boy (his 30th) was toasted and we all sang happy birthday. Next, Ben opened gifts and Esther, his wife, brought in a birthday cake and passed pieces around.

We were winding down by about 1 am. We said our goodbyes and thanks and slowly meandered down the lane under a blanket of stars to our Erw Fair and our waiting beds. Sweet dreams waited after an evening we will never forget.

The West Country

Day 4--

Today, after a shaky start due to the rental car agency, we headed out west in our Citroen Picasso (that is our silver car their second on the left in the photo). It was perfect for the number of passengers and the extra luggage we were carrying.

Past Windsor Castle, on into the West Country as it is known here. Destination, Bristol. Arrived without incident though I may have made Nick somewhat nervous due to my overconfident driving but nevertheless, we arrived unscathed. Took a short motor tour through the downtown area of Bristol and then turned up Nick and Kate's street parking nearly in front of their flat.

After taking a look around we went out to a local pub and then to have 'a curry' as it is said here (Indian food). Great food, fun evening with Nick and Kate.

Day 5--Heading for Wales and Abbeycwmhir

Our drive into Wales took us over a massive bridge and once across, we were officially in Wales. Everything was green. Overcast but little or no rain. Our drive took us through small villages and towns, quaint, picturesque, downright beautiful. It took us a couple of hours to arrive at the turn off for Abbeycwmhir. The road quickly narrowed to a single lane road lined by hedge rows and only occasional turn outs for oncoming traffic. Fortunately the traffic was light so there were few opportunities to have to turn out. Abbeycwmhir is a small village, an abbey ruin where the last Welsh born Prince of Wales is buried, a few cottages, a small church and a pub called The Happy Union. The pub would become our home away from home for the next three days. Our home, thanks to a wonderful gift from Nick for our anniversary and Mom's 50th birthday last summer, was a quaint brick cottage on the egde of the village. We all four stayed in the home of a wonderful local family. In fact the sister of the pub owner was the owner of our B & B.

Our first day, Nick had us out on a hike up into the hills around Abbeycwmhir. We walked uphill, up and over and through pastures and across streams. After a vigorous hike we headed for a pub where we would meet the rest of the group of Nick's friends. We ate and drank at a pub in Rhayader, a village quite a bit bigger than Abbeycwmhir and about a 7 mile drive through the hills and one lane lanes. A tall Christmas tree and creche scene sat in the middle of the town in the crossroads. Had dinner and a couple of pints before heading back to Abbeycwmhir for the night.

Day 6--New Year's Eve Day--The Big Hike

After a great English breakfast of corn flakes, eggs, two rashers of bacon, sausages, mushrooms, toast, marmelade and a pot of tea, we headed off up the valley to a location where Nick had planned a big hike. Up near a series of reservoirs, we parked the car and headed off down a trail along the water. About a mile and a half along, I decided I wanted to spend time sketching (a favorite passtime of mine) and Kate, Nick and Mom all headed up hill into the moors. We agreed to meet at the car in about two hours. I settled onto a bench that appeared to have been taken from a Tolkien novel--hand hewn of gnarled tree limbs. I happily sketched the pastoral scene in front of me and listened to 15th century English lute music. Wow!

Meanwhile, up in the hills, the rest of the party was having a great time finding their way using the ordinance map and compass Nick had brought. I finished up my sketching after about an hour and headed back up the trail towards the car. They hadn't arrived yet so I walked across the dam, got into a conversation with some folks and still no sign of them. I wandered up the trail in the direction I knew they would be coming, sat, listened to some more music and waited. No sign! Hummmmm. I wandered back down the hill and climbed into the car to get warm. After about another hour, a short while before it became dark, they came tromping down the trail.

They had become lost for a while, waded through an ankle-deep bog before spotting some bikers in the distance and realized where the trail was. All ended well though they were cold and tired. We pointed the car back towards Abbeycwmhir and a big evening of fun!