15th May 2011

    Salmon and Asparagus Chowder

    This chowder recipe is from Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes, a book Lisa’s mom got for us on a recent visit. We’ve already made two or three recipes, and all have been delicious. Salmon, potatoes, asparagus, what’s not to like?


    Chris says:

    Yum! I love asparagus season. And in a salmon chowder? Sweet!

    Lisa says:

    So good! And it’s similar to the one my brother made in that it’s mostly broth, with just a bit of half-and-half. Not super creamy.

    Chris says:

    Well, it’s awesome — man, I love coming home to food!

    Lisa says:

    It’s kinda funny how much more often I’m cooking now that we have a kid.

    Chris says:

    A lot of things are “funny” now that we have a kid. Like how early we eat, how fast we have to scarf everything down, how tired we are, how…

    Lisa says:

    …how awesome he is?

    Chris says:

    Exactly. Worth it!

    Salmon and Asparagus Chowder
    1 1/2 tbsp unsalted butter
    1 lb yukon gold potatos, unpeeled, washed, cut into 1/2 inch cubes
    1/4 cup finely chopped sweet onion
    3 cloves garlic, minced
    3 cups chicken stock
    1 bunch green onions, cut into 1/4 inch slices
    4 oz asparagus, tips removed and reserved, stalks cut into 1 inch pieces
    1/2 cup half-and-half
    8 oz salmon, skinless, cut into 3/4 inch cubes
    kosher salt
    fresh ground black pepper
    2 tsp chopped dill

    Heat the butter in a large dutch oven over medium heat. When hot, add in the potatoes; cook, stirring often, for 5 minutes. Add the onion and cook, stirring continuously, for 2 minutes. Add the garlic, decrease the heat for low, cover, and cook for another 2 minutes.
    Use a fork or the back of a wooden spoon to mash the potatoes. Add the chicken stock and kick the heat back up to medium, stirring well.
    Bring to a simmer and add the green onions and asparagus, keeping the tips aside. Cover, reduce the heat, and simmer until the asparagus is tender, about 3 minutes.
    Stir in the half-and-half, reserved asparagus tips, and salmon. Turn off the heat and cover.
    Let sit for 4 minute or so until the salmon is cooked through. Season with salt and pepper.
    Serve and top with chopped dill.

    4 Servings

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    posted in Main Dishes, Soups and Stews, Sunday Soup | 1 Comment

    10th April 2011

    We’re back… with another Posole recipe!

    We’ve discovered that having a newborn really cramps your keeping-up-with-a-food-blog style (shocking, no?) — but we’re back with our first recipe in 2011, a delicious Green Chicken Posole, from the book Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes. This posole is of the green variety, and the broth is chock-full of tomatillos, cilantro, and oregano. Yum!


    Lisa says:

    Whoa, are we really back? I thought WHF might go the way of our hiking site

    Chris says:

    Hey, don’t say that! Besides, we’ll be doing hikes again this summer. And it’s not like we haven’t been eating, or trying new recipes…

    Lisa says:

    I know, I know… time..

    Cason says:

    Glar-lar-lar… burble..

    Chris says:

    Uh-oh, let’s get through this quick.

    Lisa says:

    Oooh, yeah — okay, well, you know I love posole, and this one might be one of my new favorites.

    Chris says:

    Yeah, mine too! I love the tomatillo-broth base.

    Lisa says:

    It’s a bit spicy, but not overwhelming. Just right.

    Chris says:

    I tamed it a bit by not including most of the seeds from the jalapeño. It –

    Cason says:

    *Spit-up*

    Lisa says:

    Uhhh, can you grab a towel? And can we be done?

    Chris says:

    Yeah, we’re done — hey, people, it’s easy and delicious!

    Mama Veli’s Posole
    4 cups chicken stock
    12 oz boneless chicken breast halves
    12 oz tomatillos
    1 cup chopped onion
    1 cup cilantro
    6 large garlic cloves, peeled
    1 large jalapeño pepper, most of the seeds removed
    1 30 oz can hominy, white or yellow
    1/2 tsp dried oregano
    Salt

    Garnishes:
    Sliced radishes, cubed avocado, shredded cabbage, cilantro, chopped onion, and limes

    Bring the chicken stock to a boil in a large pot with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes. When done, remove the chicken, shred with two forks, and place aside. Measure out three cups of the cooking liquid and set aside.
    Remove the husks from the tomatillos, then rinse and chop. Add to a bowl along with the onion, cilantro, garlic, and jalapeño. In a food processor, add half this mixture, along with 1/2 cup of water, and puree until chunky. Do the same with the remaining half.
    Pour the tomatillo mixture into a dutch oven. Add the 3 cups of reserved cooking liquid, the shredded chicken, hominy, and oregano. Bring it to a simmer and cook until just heated through. Season with salt.
    Ladle into bowls and serve with garnishes!

    6 Servings

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    posted in Main Dishes, Mexican, Soups and Stews, Sunday Soup | 1 Comment


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