Yum Yum, homemade salmon chowder with potato chunks in a puree of broccoli!

Pic here, http://goo.gl/qRBz

piedmont

On May 16, 5:50*pm, "piedmont" > wrote:
> Yum Yum, homemade salmon chowder with potato chunks in a puree of broccoli!
>
> Pic here,http://goo.gl/qRBz
>
> piedmont

Once I was reminded of NE Chowder, milk and fish didn't seem so odd.
That was the plan for today's lunch, but I was outvoted. Sometime
this week, though.

And I felt foolish. Didn't I soak bacalao in milk? Yeesh.

b

In article >,
"piedmont" > wrote:

> Yum Yum, homemade salmon chowder with potato chunks in a puree of broccoli!
>
> Pic here, http://goo.gl/qRBz
>
> piedmont

Looks tasty to me!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
> In article >,
> "piedmont" > wrote:
>
>> Yum Yum, homemade salmon chowder with potato chunks in a puree of
>> broccoli!
>>
>> Pic here, http://goo.gl/qRBz
>>
>> piedmont
>
> Looks tasty to me!
> --
> Peace! Om



as the Frug. G. used to say, it's to die for! actually it was my first dish
to help my wife consume a vegetable. she is a true meat and rice (potato)
(bread) lady and she is able to eat brocholi this way, gotta do some more
like carrots in marinara sauce type thing.
piedmont

On Mon, 17 May 2010 08:14:29 -0400, "piedmont" >
wrote:

>"Omelet" > wrote in message
>news
>> In article >,
>> "piedmont" > wrote:
>>
>>> Yum Yum, homemade salmon chowder with potato chunks in a puree of
>>> broccoli!
>>>
>>> Pic here, http://goo.gl/qRBz
>>>
>>> piedmont
>>
>> Looks tasty to me!
>> --
>> Peace! Om


Salmon and broccoli... blech... TIAD!

"brooklyn1" > wrote in message
...
snip
> Salmon and broccoli... blech... TIAD!

not really, i used stem cores and stems just below flowers, steamed until
soft then ran thru blender, not much added brocholi flavor at all, mostly
the garlic and black pepper as well as the salmon chunks are full flavored.
large stems well below flowers need skinned but small stem just under
flowers don't need skimmed. DON'T KNOCK SOMETHING YOU HAVE NOT TRIED.
piedmont

On Mon, 17 May 2010 08:14:29 -0400, "piedmont" >
wrote:

> as the Frug. G. used to say, it's to die for! actually it was my first dish
> to help my wife consume a vegetable. she is a true meat and rice (potato)
> (bread) lady and she is able to eat brocholi this way,

Give my grandson a bowl of soy (sauce, for those who can't figure it
out from context) to dip it in and he'll eat it.

> gotta do some more like carrots in marinara sauce type thing.

I wouldn't eat carrots coated with marinara. My favorite cooked way
is julienned and mixed with julienned zucchini and lightly steamed.
Dress with a little butter and parmesan cheese, depending on your fat
and calorie allowances.

--
Forget the health food. I need all the preservatives I can get.

On Mon, 17 May 2010 09:18:03 -0400, "piedmont" >
wrote:

>"brooklyn1" > wrote in message
.. .
>snip
>> Salmon and broccoli... blech... TIAD!
>
>not really, i used stem cores and stems just below flowers, steamed until
>soft then ran thru blender, not much added brocholi flavor at all, mostly
>the garlic and black pepper as well as the salmon chunks are full flavored.
>large stems well below flowers need skinned but small stem just under
>flowers don't need skimmed. DON'T KNOCK SOMETHING YOU HAVE NOT TRIED.
>piedmont

I know how broccoli tastes.
I know how salmon tastes
I don't need to taste shit to know it's shit.

Most cruciform veggies simply do not go well with seafood... bok choy
would get a pass, but only seafood in a clear broth, and no more than
a garnish.

Salmon bisque is fine with spuds, leek (garlic doesn't compliment
salmon), even some saffron, but NOT cabbage (broccoli is cabbage). If
you wanted broccoli then serve it as a side... although it's not a
very good side for salmon.

Next you have broccoli needs using up serve it alone, ie. cream of
broccoli... or stir fry with beef, or chicken... but never seafood.
Cabbage and seafood are both powerful and very distinct flavors that
do not compliment each other, they clash.

Guilding the lily usually turns out to be TIAD... your only saving
grace is that you didn't add mushrooms... then it would be BAD (Baboon
Assface Disease). LOL

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> Cabbage and seafood are both powerful and very distinct flavors that
> do not compliment each other, they clash.
>
> Guilding the lily usually turns out to be TIAD... your only saving
> grace is that you didn't add mushrooms... then it would be BAD (Baboon
> Assface Disease). LOL

Poor thick-witted newbie, never heard of coulibiac. Such ignorance.

coulibiac
[koo-lee-BYAHK]
This French adaptation of the Russian original (kulebiaka ) consists of a
creamy melange of fresh salmon, rice, hard-cooked eggs, mushrooms,
shallots and dill enclosed in a hot pastry envelope. The pastry is
usually made with BRIOCHE dough. Coulibiacs can be large or small but are
classically oval in shape. They can be served as a first or main course.

---from http://www.epicurious.com/tools/fooddictionary/

Bob, laughing at the newbie's "guilding the lily"

"Bob Terwilliger" > ha scritto nel messaggio
> Clueless AOL newbie Sheldon "Pussy" Katz wrote:
>
>> Cabbage and seafood are both powerful and very distinct flavors that>> do
>> not compliment each other, they clash.
>>
>
> Poor thick-witted newbie, never heard of coulibiac. Such ignorance.
>
> coulibiac

There are also some Pugliese dishes that combine cabbage, shrimps and tiny
aged cherry tomatoes. They have hot peppers and garlic in as well. They're
simply delicious. (and need no cheese)

Giusi wrote:

> There are also some Pugliese dishes that combine cabbage, shrimps and tiny
> aged cherry tomatoes. They have hot peppers and garlic in as well.
> They're simply delicious. (and need no cheese)

I'm intrigued by the "aged cherry tomatoes." How are they kept from
spoiling?

Bob

"sf" > wrote in message
...
> On Mon, 17 May 2010 08:14:29 -0400, "piedmont" >
> wrote:
snip
>
>> gotta do some more like carrots in marinara sauce type thing.
>
> I wouldn't eat carrots coated with marinara. My favorite cooked way
> is julienned and mixed with julienned zucchini and lightly steamed.
> Dress with a little butter and parmesan cheese, depending on your fat
> and calorie allowances.
>
sf

LOL, not carrots in marinara, my bad, marinara with ultra minced or pureed
carrots, anything to get vegetables into her system.

although that carrot with butter and parmesan sounds good!

piedmont

On Mon, 17 May 2010 12:43:33 -0400, "piedmont" >
wrote:

> "sf" > wrote in message
> ...
> > On Mon, 17 May 2010 08:14:29 -0400, "piedmont" >
> > wrote:
> snip
> >
> >> gotta do some more like carrots in marinara sauce type thing.
> >
> > I wouldn't eat carrots coated with marinara. My favorite cooked way
> > is julienned and mixed with julienned zucchini and lightly steamed.
> > Dress with a little butter and parmesan cheese, depending on your fat
> > and calorie allowances.
> >
> sf
>
> LOL, not carrots in marinara, my bad, marinara with ultra minced or pureed
> carrots, anything to get vegetables into her system.

Whew! That was not a pretty mental image.

Say, have you tried feeding her oven roasted brussels sprouts? They
are so good, my picky grandson (the kid who wants to dip broccoli in
soy sauce) will eat them in the form they came in out of the oven. I
cut them in half and adulterate them with EVOO, garlic, S & P before
they go in though.
>
> although that carrot with butter and parmesan sounds good!
>
Don't forget the zucchini. They really go together. I'm not much of
a cooked carrot fan, but I like them that way. Speaking of
zucchini... have you made zucchini boats filled with x for her yet?

--
Forget the health food. I need all the preservatives I can get.

On Mon, 17 May 2010 17:21:40 +0200, "Giusi" >
wrote:
>
> There are also some Pugliese dishes that combine cabbage, shrimps and tiny
> aged cherry tomatoes. They have hot peppers and garlic in as well. They're
> simply delicious. (and need no cheese)
>
The cuisine of Puglia got a nod from Bon Appetite this month, did you
know?

--
Forget the health food. I need all the preservatives I can get.

"sf" > wrote in message
...
> On Mon, 17 May 2010 12:43:33 -0400, "piedmont" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Mon, 17 May 2010 08:14:29 -0400, "piedmont" >
>> > wrote:
>> snip
>> >
>> >> gotta do some more like carrots in marinara sauce type thing.
>> >
>> > I wouldn't eat carrots coated with marinara. My favorite cooked way
>> > is julienned and mixed with julienned zucchini and lightly steamed.
>> > Dress with a little butter and parmesan cheese, depending on your fat
>> > and calorie allowances.
>> >
>> sf
>>
>> LOL, not carrots in marinara, my bad, marinara with ultra minced or
>> pureed
>> carrots, anything to get vegetables into her system.
>
> Whew! That was not a pretty mental image.
>
> Say, have you tried feeding her oven roasted brussels sprouts? They
> are so good, my picky grandson (the kid who wants to dip broccoli in
> soy sauce) will eat them in the form they came in out of the oven. I
> cut them in half and adulterate them with EVOO, garlic, S & P before
> they go in though.
>>
>> although that carrot with butter and parmesan sounds good!
>>
> Don't forget the zucchini. They really go together. I'm not much of
> a cooked carrot fan, but I like them that way. Speaking of
> zucchini... have you made zucchini boats filled with x for her yet?
>
> --
sf

i tread carefully around her menu, one thing at a time and far in-between, i
have toyed with the roasted vegetables concept of late, started out with an
easy test, oven roasted potatoes. which she commented positively on next
perhaps a medley of potato, fresh green/string bean and perhaps the Brussels
sprouts, simple butter and garlic with salt and pepper. if she doesn't go
for the Brussels sprouts is fine as i love them.
piedmont

On Mon, 17 May 2010 16:40:59 -0400, "piedmont" >
wrote:

> i tread carefully around her menu, one thing at a time and far in-between, i
> have toyed with the roasted vegetables concept of late, started out with an
> easy test, oven roasted potatoes. which she commented positively on next
> perhaps a medley of potato, fresh green/string bean and perhaps the Brussels
> sprouts, simple butter and garlic with salt and pepper. if she doesn't go
> for the Brussels sprouts is fine as i love them.
> piedmont
>
Roasted vegetables are the way to go. Roasting sweetens them. Sounds
like she can be talked into green beans. One dish we had from
province to province (or is that county to county?) in China was green
beans stir fried with a copious amount of garlic. Oh, man that was
good!

--
Forget the health food. I need all the preservatives I can get.

"sf" > wrote in message
...
> Roasted vegetables are the way to go. Roasting sweetens them. Sounds
> like she can be talked into green beans. One dish we had from
> province to province (or is that county to county?) in China was green
> beans stir fried with a copious amount of garlic. Oh, man that was
> good!

You are home?
--
--
https://www.shop.helpforheroes.org.uk/

In article >,
"piedmont" > wrote:

> Yum Yum, homemade salmon chowder with potato chunks in a puree of broccoli!
>
> Pic here, http://goo.gl/qRBz
>
> piedmont

Looks like cream of broccoli soup with salmon. How did you come to call
it chowder? I'm curious because in quick scans of chowder recipes, the
base is potatoes, salt pork or bacon, onions, with the possible addition
of other vegetables (corn comes to mind).
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Tue, 18 May 2010 12:06:35 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > Roasted vegetables are the way to go. Roasting sweetens them. Sounds
> > like she can be talked into green beans. One dish we had from
> > province to province (or is that county to county?) in China was green
> > beans stir fried with a copious amount of garlic. Oh, man that was
> > good!
>
> You are home?
> --
Yes.

--
Forget the health food. I need all the preservatives I can get.

"sf" > wrote in message
...
> On Tue, 18 May 2010 12:06:35 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > Roasted vegetables are the way to go. Roasting sweetens them. Sounds
>> > like she can be talked into green beans. One dish we had from
>> > province to province (or is that county to county?) in China was green
>> > beans stir fried with a copious amount of garlic. Oh, man that was
>> > good!
>>
>> You are home?
>> --
> Yes.

Ah ok! will be writing...
--
--
https://www.shop.helpforheroes.org.uk/

"Melba's Jammin'" > wrote in message
...
snip
> Looks like cream of broccoli soup with salmon. How did you come to call
> it chowder?
snip
> --
> Barb, Mother Superior, HOSSSPoJ

Barb,

'cause it's my creation and i get to name it! ; )
piedmont

Mike wrote:

>> Looks like cream of broccoli soup with salmon. How did you come to call
>> it chowder?
>
> 'cause it's my creation and i get to name it! ; )

I guess we should be glad you didn't call it Texas chili or cassoulet!

Bob

On Tue, 18 May 2010 17:02:36 -0400, piedmont wrote:

> "Melba's Jammin'" > wrote in message
> ...
> snip
>> Looks like cream of broccoli soup with salmon. How did you come to call
>> it chowder?
> snip
>> --
>> Barb, Mother Superior, HOSSSPoJ
>
> Barb,
>
> 'cause it's my creation and i get to name it! ; )
> piedmont

i vote for calling it 'texas chili.'

your pal,
blake

"Bob Terwilliger" > wrote in message
...
> Mike wrote:
>
>>> Looks like cream of broccoli soup with salmon. How did you come to call
>>> it chowder?
>>
>> 'cause it's my creation and i get to name it! ; )
>
> I guess we should be glad you didn't call it Texas chili or cassoulet!
>
> Bob

you only have to worry if your invited to dinner and i announce the meal
plan ahead of time, keep em guess'n!
piedmont

Melba's Jammin' wrote:
> In article >,
> "piedmont" > wrote:
>
>> Yum Yum, homemade salmon chowder with potato chunks in a puree of broccoli!
>>
>> Pic here, http://goo.gl/qRBz
>>
>> piedmont
>
> Looks like cream of broccoli soup with salmon. How did you come to call
> it chowder? I'm curious because in quick scans of chowder recipes, the
> base is potatoes, salt pork or bacon, onions, with the possible addition
> of other vegetables (corn comes to mind).


I don't know what the answer is, but the best chowder I've ever eaten
was in Greenville, Maine. It tasted as though it was nothing but
onion, halibut, and heavy cream with a tiny bit of fish stock and
perhaps thyme. It was so good I wanted a bathtub full to swim in.

gloria p

"Melba's Jammin'" > wrote in message
...
> In article >,
> "piedmont" > wrote:
>
>> Yum Yum, homemade salmon chowder with potato chunks in a puree of
>> broccoli!
>>
>> Pic here, http://goo.gl/qRBz
>>
>> piedmont
>
> Looks like cream of broccoli soup with salmon. How did you come to call
> it chowder? I'm curious because in quick scans of chowder recipes, the
> base is potatoes, salt pork or bacon, onions, with the possible addition
> of other vegetables (corn comes to mind).
> --
> Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Updated 4-24-2010 with food story and pictures

From Dictionary.com, Chowder = "a thick soup or stew made of clams, fish, or
vegetables, with potatoes, onions, and other ingredients and seasonings."

Michael's "Chowder for Yvonne" recipe,
3 cups milk, 3 Tbsp flour, 4 Tbsp real and sweet butter, 2 cups potato cubed
and pre-cooked, 1 tsp salt, 1/2 tsp black pepper,

2 cups broccoli (You can use flowers as you wish, I use stem and stem below
last branches going to flowers need peeled and stem attached to flowers down
to main stem use as is, preferring these rather than main stem.)

2 salmons filets from the individual packed kind about 4 ounces each, coated
in butter, sprinkled with garlic and then precooked in oven until flaky, let
cool then chop into chunks.

Put milk, flour, butter, seasonings and well steamed broccoli into a blender
and blend until broccoli is pureed, put this into a pot to thicken, when
thick, add precooked and cubed potato and precooked salmon chunks. Adjust
seasoning to taste.

this recipe was developed with broccoli simply to assist my wife with
getting more vegetables into her diet.

regards,
piedmont

On Thu, 20 May 2010 08:22:37 -0400, "piedmont" >
wrote:

>"Melba's Jammin'" > wrote in message
...
>> In article >,
>> "piedmont" > wrote:
>>
>>> Yum Yum, homemade salmon chowder with potato chunks in a puree of
>>> broccoli!
>>>
>>> Pic here, http://goo.gl/qRBz
>>>
>>> piedmont
>>
>> Looks like cream of broccoli soup with salmon. How did you come to call
>> it chowder? I'm curious because in quick scans of chowder recipes, the
>> base is potatoes, salt pork or bacon, onions, with the possible addition
>> of other vegetables (corn comes to mind).
>> --
>> Barb, Mother Superior, HOSSSPoJ
>> http://web.me.com/barbschaller
>> Updated 4-24-2010 with food story and pictures
>
>From Dictionary.com, Chowder = "a thick soup or stew made of clams, fish, or
>vegetables, with potatoes, onions, and other ingredients and seasonings."
>
>Michael's "Chowder for Yvonne" recipe,
>3 cups milk, 3 Tbsp flour, 4 Tbsp real and sweet butter, 2 cups potato cubed
>and pre-cooked, 1 tsp salt, 1/2 tsp black pepper,
>
>2 cups broccoli (You can use flowers as you wish, I use stem and stem below
>last branches going to flowers need peeled and stem attached to flowers down
>to main stem use as is, preferring these rather than main stem.)
>
>2 salmons filets from the individual packed kind about 4 ounces each, coated
>in butter, sprinkled with garlic and then precooked in oven until flaky, let
>cool then chop into chunks.
>
>Put milk, flour, butter, seasonings and well steamed broccoli into a blender
>and blend until broccoli is pureed, put this into a pot to thicken, when
>thick, add precooked and cubed potato and precooked salmon chunks. Adjust
>seasoning to taste.
>
>this recipe was developed with broccoli simply to assist my wife with
>getting more vegetables into her diet.

Pureeing makes that's much more a bisque than a chowder... but still
broccoli with salmon is TIAD. A Manhattan clam chowder recipe
(substituting salmon for clams) would have worked better to add
veggies to a diet... all that cream makes for a lousy diet anyway,
pretty much negates the veggies.