Smoked Salmon Chowder
Start to finish: 45 minutes
Servings: 4 12-ounce bowls
- 3 tablespoons butter
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 1/2 cup red bell pepper, diced
- 2 cups Yukon gold potatoes, cubed
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups unsweetened almond milk
- 2 cups chicken or vegetable broth
- 1/2 cup Parmigiano Reggiano, grated
- 2 tablespoons fresh dill, chopped
- 8 ounces smoked salmon, flaked and bone free
- Hot sauce (optional)
- Heat the butter in a medium-size, heavy-bottomed pot over medium-high heat. Add the onions and garlic, and saute until translucent, about 2 minutes.
- Add the celery, carrot, red bell pepper, Yukon gold potatoes, sea salt and black pepper to the pot. Cook, stirring continuously, for 5 minutes.
- Reduce the heat to medium. Add the flour and stir for another minute.
- Add the almond milk and broth, mixing well and incorporating any vegetables adhering to the bottom of the pot.
- Simmer the chowder for 10 minutes, or until the potatoes are tender.
- Turn off the heat and stir in the cheese, dill and salmon pieces.
- Ladle the chowder into bowls and garnish them with dill, more black pepper and a favorite hot sauce, if desired.
Start to finish: 30 minutes
Servings: 10 biscuits
- 1 cup unsweetened almond milk
- 1 tablespoon white vinegar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal, medium grind
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup (1 1/2 sticks) unsalted butter, frozen
- 1 cup Parmigiano Reggiano, grated
- 1/3 cup chives, chopped
- Preheat the oven to 450 degrees.
- In a liquid measuring cup, combine the almond milk and vinegar. Stir and let sit for 10 minutes.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- With the large side of a cheese grater, grate the frozen butter into the dry ingredients.
- Add the grated Parmigiano Reggiano and chives, and gently combine.
- Pour the liquid, which has now become “buttermilk,” into the mixing bowl. With a spoon or your hands, gently mix the ingredients until they come together. Transfer the mixture to a lightly floured surface at least 12 inches in diameter.
- With a rolling pin or wine bottle, roll out the dough into a circle about 1/2-inch thick.
- With a biscuit cutter or wide-mouth Mason jar lid, and starting at the outer edge, cut out the biscuits, taking care to cut the circles as closely together as possible.
- Place the biscuits on a parchment-lined baking sheet.
- Gather the scraps and form them into a rounded disk. Roll out another circle, cut more biscuits, and add them to the baking sheet. Discard the rest of the dough, or make hand-formed biscuits with any remaining scraps.
- Bake the biscuits for 15 to 18 minutes, or until browned.