Onions and Fish

Busy, busy week.This time of year is when things seem to start building up...nothing super important in itself, but lots of small things that add up.

Some are great fun, like walking the dog and playing golf. Some are organizational...committee meetings and regular meetings and organizing next Wednesday's meeting.

Sweetie has been working hard to get ready for winter. We both spent a lot of time on Friday digging up the 'floor' of the woodshed...really two layers of decomposing wood well mixed with dirt. That mix was shoveled onto a screen placed over a wheelbarrow to separate out the large bits. The dirt and smaller bits were used as fill on some low spots by the front walk. Then the remaining dirt in the woodshed had to be evened out.

Saturday while I was at a meeting, he put down some plastic pallets and covered them with plywood. Now when we go to get the firewood (neatly stacked in the holder he built) we won't be slogging through mud. He has also spent time during the last week putting in some lights. No more flashlights! It's always fun juggling an armload of firewood and the flashlight. Sorry...no photos.

We have also been watching episodes (via Netflicks) of a British show called 'Foyle's War'. It is set in Hasting during World War II. Foyle is the chief Inspector of the police and solves crimes, including murders. It also gives an authentic, well=researched view of life for all classes of people during the war.

In a recent episode, there was a raffle for a large, beautiful yellow onion. It is hard to imagine paying for raffle tickets for an onion of all things! Many foodstuffs were rationed or just plain unavailable. When a neighbor brought over some yellow onions, fresh from the garden and still with soil clinging to them, I had to photograph them. Then, of course, I had to cook with them.

Tonight's supper was a warm and filling Salmon Chowder. The yellow onion, plus some other veggies, forms the flavor base for the chowder. It is a fairly quick and easy soup, aside from some chopping. The potatoes can be boiling while you saute' the onions, celery, carrots and mushrooms. If you have some, you can also add some corn toward the end. Although the day was warm, the fog rolled in by evening, so this chowder was a treat. If it's too hot or it where you live, bookmark it for late fall or even the winter.

Sweetie cooked the salmon fillet about half way on the barbecue yesterday, then put it in the fridge. If you have leftover salmon that is fully cooked, the meal will go together even faster because once you add the fish, all you do is heat it through and serve. The photo was taken after dark and is not the best quality, but you can see that is has lots of good things in it. I made it up as I went along.

Salmon Chowder

2 tablespoons olive or grapeseed oil
1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
½ cup sliced mushrooms
1 can low fat evaporated milk
¼ cup half and half or whole milk
¼ teaspoon oregano
¼ teaspoon dried thyme
¼ teaspoon (or more, to taste) cracked black pepper
2-3 medium baking potatoes, washed, quartered and sliced in ½ inch slices
1 salmon fillet, about ¾ pound, grilled part way, skin removed

In a large pot, saute’ the vegetables in the olive oil until the onions are translucent. Add the evaporated milk and the whole milk or half and half. Stir to scrape up any browned bits. Add the oregano, thyme, and pepper. Stir.

Meanwhile, boil the potatoes in another pot, with just enough water to cover, until tender when pierced with the point of a knife. When tender, use a large spoon to scoop the potato slices into the pot with the mil and vegetables. It’s OK if some of the potato water goes into the pot, too. Discard the rest of the potato water or use for bread baking.

Take the salmon fillet and cut into bite sized pieces. If the salmon has been cooked fully, break the fish into large chunks. Add salmon to the pot, stir, and heat through, making sure the salmon simmers long enough in the chowder to finish any cooking needed. Taste for more pepper or for salt.

Serve hot. Serves 3 - 4.