lox chowder

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium leek - cleaned, trimmed and thinly sliced
1 carrot - peeled and diced
1 clove garlic - peeled and minced
1 large, starchy potato - peeled and cut into small cubes
2 teaspoons fresh thyme leaves
1/4 cup flour
1/2 cup dry white wine
1 1/2 cups chicken stock
1 bay leaf
2 cups whole milk
4 ounces smoked salmon - flaked
3/4 cup heavy cream
pepper
chives - minced

steps:
1.  melt the butter with the oil in a large, heavy-bottomed pot set over medium heat.  add leek and carrot and cook until the vegetables have softened, 5 - 10 minutes.  add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 - 3 minutes.

2.  sprinkle the flour over the vegetable mixture ans stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.

3.  add the wine, chicken stock and bay leaf, and bring mixture to a simmer.  after 10 minutes or so, stir in the milk, and return to a simmer.  cook until the potatoes are tender, approximately 25 minutes.  add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.

4.  remove the bay leaf and discard.  add the cream, then stir to combine and heat through.  season to taste with pepper.  garnish with minced chives.

- new your times

baked eggs no 3

prep time:  tbd
cook time:  20 minutes
servings:  2

ingredients:
3 large handfuls baby spinach
4 scallions
1 clove garlic - minced
1/2 cup pouring cream
4 slices smoked salmon
2 eggs
salt
pepper
olive oil

steps:
1.  preheat oven to 350 degrees.  in a deep frying pan, heat 1 tablespoon olive oil to which add the onions and garlic.  fry over medium heat for 5 minutes.  add the spinach, 1/4 cup water and cover with a lid and cook until wilted; about 10 minutes.

2.  once wilted, remove from the heat and place into a strainer gently pressing down the spinach to remove the excess water.  place spinach into a bowl adding the remaining cream and sliced salmon.  season with salt and pepper to taste. 

3.  lightly grease the ramekins or oven-proof dishes into which divide the spinach and salmon mixture equally.  crack an egg into each dish and pour a small amount of cream over the top.  cook in the oven for 20 minutes or until eggs are as per your liking.

- what katie ate

smoked salmon chowder

prep time:  10 minutes
cook time:  30 minutes
servings:  4 - 5

ingredients:
1 pound new potatoes - cut into 1/2-inch cubes, unpeeled
6 ounces yellow onion - chopped
2 cups chicken stock
1 1/2 tablespoon flour
5 - 6 ounces smoked salmon - flaked
2 cup half & half
2 tablespoons drained small capers
1/2 teaspoon dried thyme
1 teaspoon salt
pepper
hot sauce

steps:
1.  put the potatoes, onion and chicken stock in a large soup pot.  bring to a boil.  cover and reduce heat to low.  let simmer 15 minutes until the potatoes are tender.

2.sprinkle the flour and stir until combined.  add the salmon, half & half, capers, thyme, salt and pepper to taste.  add a couple of dashes of hot sauce if desired.  stir to combine.  let simmer for about 10 minutes.  adjust seasoning as needed.

- a good appetite