Thursday, November 20, 2008

Pacific Northwest Salmon Chowder and Gluten-free Muffins

I think one of the highest compliments you can give someone about their cooking is asking for their recipe. We had some friends to dinner the other night and they raved about this chowder. In this case, as with most of my cooking, I'm simply the lucky one who found this recipe. The muffins are reminiscent of cornbread and really, cornbread would be excellent with the chowder. We enjoyed the simplicity of the muffins with apricot jam. Following, by request, are recipes for both. The salmon chowder is another delicious find in The Joy of Cooking.

Pacific Northwest Salmon Chowder

1 cup heavy cream

1 Tablespoon unsalted butter
2 medium leeks (white part only), cleaned thoroughly and chopped
1/4 cup dry vermouth (I used more vegetable broth; a little lemon juice or some kind of fruit juice would be a recommended substitution as well)
1 clove garlic, minced

3 cups fish stock, fish fumet, or fish broth (I used vegetable broth and added a few dashes of fish sauce)
2 red or white potatoes, diced
1/2 teaspoon salt

1 salmon fillet (about 12 ounces)
1/4 teaspoon ground black or white pepper

small dill sprigs (optional for serving)

In a small saucepan, simmer the cream over medium-low heat, whisking occasionally, until reduced to 2/3 cup.
Meanwhile, melt butter in a soup pot over medium heat. Add leeks, dry vermouth or stock, and garlic and cook until leeks are tender but not browned, 5 to 10 minutes.
Stir in fish stock, diced potatoes, and salt.
Bring to a boil, reduce heat, and simmer until the potatoes are cooked, 10 to 15 minutes. Reduce the heat to medium-low. Add the reduced cream along with the salmon and pepper.
Simmer just until the salmon is cooked, 8 to 10 minutes, depending on the thickness of the fish. Gently break apart the fillet with a wooden spoon. Serve immediately, garnished with dill sprigs.
Serves four.
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These muffins are really easy to throw together, and can be used as a base for many kinds of muffins. We owe this one to Betty Hagman, the gluten-free gourmet herself (The Gluten-free Gourmet Revised edition)

Quick and Easy Muffins

¼ cup sugar
2 Tablespoons butter
2 eggs

1 cup rice flour, or 1/2 cup rice flour, 1/2 cup sorghum flour
¼ teaspoon salt
¼ teaspoon xanthan gum
2 teaspoons baking powder

½ cup milk or nondairy liquid (juice is good)

¼ teaspoon vanilla

Grease 8 muffin cups, or line with paper muffin cups.
In a mixing bowl, cream together sugar and butter.
Beat in the eggs.
Sift together the flour, salt, xanthan gum, and baking powder and add to the egg mixture alternately with the milk. Don’t overbeat. Stir in the vanilla.
Pour into muffin cups. Bake at 350° for about 20 minutes.

Variations
Blueberry Muffins: add 1 to 1½ Tablespoons fresh or frozen blueberries
Cranberry Muffins: add 1 to 1½ Tablespoons fresh or frozen cranberries
Raspberry Muffins: add 1 to 1½ Tablespoons fresh or frozen raspberries
Lemon Poppy seed Muffins: 1 Tablespoon lemon zest and 1½ Tablespoons poppy seeds
Coconut: add 1 to 1 1/2 Tablespoons coconut

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