Subject: Salmon Chowder
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 26 2002 - 18:16:19 EST
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F O O D F U N N Y
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I wonder you say "groaner" in Tibetan. Thanks to reader A.
Herman
for this one:
A housewife in Tibet smelled something burning in the kitchen.
When
she rushed in and saw smoke pouring out of the oven she cried
out,
"Oh, my baking yak!"
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T O D A Y ' S R E C I P E
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We Americans tend to associate salmon with the Pacific Northwest
and
Alaska, but guess what lies in between those places. On the
basis of
square miles of salmon territory, Canada has us beat by a mile -
or
several thousand square miles, to be more precise.
Salmon Chowder
2 Tbs (30 ml) butter
1 medium onion, chopped
2 ribs celery, diced
2 medium carrots, diced
2 medium potatoes, diced
2 cups (500 ml) fish stock or water
1/4 cup (60 ml) dry white wine (optional)
1 lb (450 g) skinless salmon fillets, cut into
1/2-inch (1 cm) pieces
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish
Heat the butter in a large saucepan over moderate heat and saute
the
onions and celery until tender, about 5 minutes. Add the
potatoes,
fish stock, and optional wine and bring to a boil. Reduce the
heat
and simmer covered for 15 minutes. Add the salmon and cook an
additional 5 minutes. Add the milk and bring to a simmer - do
not
boil. Season with salt and pepper and garnish with fresh herbs.
Serves 4 to 6.
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