Tuesday, August 07, 2012

A recipe of my own, spurred by the 6-for-$3 corn at the grocery store and a $2.20 box of salmon belly trim. 

Olive oil, big pot.  Onion, roughly chopped.  Medium heat. 7-10 minutes 'til onion browns.  Small 100km potatoes, cubed, skin on.  Heat slightly up, stirring frequently, until the potato edges turn clear.  Chicken stock.  (In my case, a frozen block of homemade chicken stock from the freezer, because I am one of those freaks who thinks that making stock c. 2-4am is a perfect cure for bookstore/photography-related insomnia).  Scrape like crazy to get the browned bits off the bottom of the pot.  Maybe a little water.  Salt, pepper.  Simmer 15 minutes.  Add kernels from 3 ears of corn, salmon.  Simmer 10 minutes, until the fish cooks through.  Half a cup of milk at the end.  Bowl;  spoon;  toast on the side. Garnish; I used celery leaves, but parsley or chives would work just as well.  There are still 6 1/2 cups in the fridge if anyone in YVR wants takeout.

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