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The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
A Recent Featured Recipe
Salmon Chowder, a Delicious Soup
Fresh salmon, purchased either as fresh or frozen skinless filets, lends itself to hearty but quick soup because it provides full flavor in brief time. This can be easy to overcook, so remove from the heat as soon as the salmon is cooked. A certain amount of freewheeling can be the rule, too, in concocting chowders. Chowders are typically milk-based and often have potatoes added. In a pinch, a light chicken broth, or Express Fish Stock can be substituted for the fish stock.
SALMON CHOWDER
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
About 5 cups
Simmer but do not boil in a small saucepan, whisking occasionally, until reduced to 2⁄3 cup:
1 cup heavy cream
Meanwhile, melt in a soup pot over medium heat:
1 tablespoon butter
Add and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes:
2 medium leeks, white part only, chopped
1⁄4 cup dry vermouth
1 garlic clove, minced
Stir in:
3 cups Fish Stock or Clam Broth
2 red or white new potatoes, diced
1⁄2 teaspoon salt
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, 10 to 15 minutes. Reduce the heat to low. Add the cream, along with:
12 ounces salmon fillet
1⁄4 teaspoon black or white pepper
Simmer just until the salmon is cooked, 8 to 10 minutes.
Break apart the fillet with a spoon. Garnish with:
Small dill sprigs