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Depending on
the type of milk you use, this can be a
virtually fat-free fish soup, and don't
forget about those good Omega-3 fatty acids
in the salmon.
Cold Salmon Chowder
4-6 cups (1-1.5 L) low-fat or fat-free milk
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 red bell pepper, seeded and finely chopped
6-8 oz (170-225 g) cooked salmon, skin and
bones
removed, flaked
1/2 cup (125 ml) heavy cream (optional)
1/4 cup (60 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Chopped fresh chives, dill, or parsley for
garnish
Bring the milk, onion, celery, and bell
pepper to a boil over high heat. Reduce the
heat and simmer for 10 minutes. Remove from
the heat and add the salmon, optional cream,
optional sherry, salt, and pepper. Puree in
batches in an electric blender or food
processor. Refrigerate for at least 2 hours
and adjust the seasoning before serving
cold, garnished with chopped fresh herbs.
Serves 4 to 6.
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reader Anna Welander for today's helpful
hint:
Use your bottle brush or a clean old
toothbrush to clean the grater after grating
onions or cheese. Much faster and no more
scraped hands!
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Dave
Jackson asks: Small eggs - Medium eggs -
Large eggs - Extra Large eggs - Jumbo
eggs. Pray tell which is the more suited
for baking?
The Chef
answers: The aforementioned eggs are
identical in all respects except for
size, so they are all equally suited for
baking and all other types of cooking.
The vast majority of cookbooks (as well
as this little ezine) use "Large" eggs
as the standard for measurement, so your
batters and doughs will most likely
benefit if you use large eggs.
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I have
found a good restaurant off the Piazza
Mantegna. It is called Vesuvio. Virgilio
serves a sweet dish called the 'coppa Vesuvi'.
As the name says, it is an edifice served in
a silver cup. A foundation of melted
chocolate and Marsala rises to pinnacles of
whipped cream. When I do not feel like a
pudding there is a fine choice of cheeses,
some of them local. The 'panettone' is pale,
like old ivory, with a faintly bitter
flavour of almonds, a cheese of ineffable
melancholy, of truly Virgilian elegy. The 'stracchino'
is a full-cream cheese, soft and supple. It
arrives brick-shaped and wrapped in waxed
paper. If one could eat marble and creamy
alabaster this is what it would taste like.
Who would dare to describe it?
Edith
Templeton, from "The
Surprise of Cremona"
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