Joe the Persnickity

The problem, friends, was that Joe was a foodie! That whole time, we thought he didn't know how to swallow off a spoon or something, when really, he simply detested baby food. What he likes her REALLY likes and eats it hand over fist: carrot-ginger soup, homemade bread, SALMON CHOWDER for crying out loud! Loves it! Can't get enough of it! I am so pleased he appreciates the weird stuff I make.

Lately I have been on a dorky culinary mystery kick - it's pretty much a whole big genre I recently discovered from the Relief Society book club. We read one of Josie Kilpack's novels and of the many I have read since, I have made a bunch of the recipes. Yesterday I was feeling especially domestic and made this chowder and some bread and blackberry crumble and I LOVED it ALL. Dave did not love it all. But Dave loves me so...I do what I want.

Salmon and Red Potato Chowder
5-pound bag of small, unpeeled red potatoes, cut into 1-inch cubes (peel half, if desired) 

3 to 4 bacon strips, diced 

1 large onion, diced 

4 celery ribs, diced
2 quarts milk 

4 cups chicken stock (or water/chicken-stock equivalent) 

1⁄4 cup dried parsley 

1 teaspoon salt (optional) 

1⁄2 teaspoon pepper (or to taste) 

3⁄4 cup butter 

3⁄4 cup flour 

1 cup whipping cream

 2 cups of cooked, flaked salmon (not smoked)
Place potatoes in a large pan, cover with salted water and bring to a boil. Cook until potatoes are tender. Drain in colander and set aside. (Do not return potatoes to original pot.)
In the pot you used for the potatoes, sauté bacon on medium-high heat until it just begins to crisp. Add onion and celery and sauté until vegetables are tender. Add milk, chicken broth, parsley, salt, and pepper. Heat through, but do not boil after adding the milk.
In a medium saucepan, melt butter over medium heat. Add flour and stir constantly for 1 minute, allowing to brown slightly. Add whipping cream slowly and stir constantly until thickened. Do not burn.
Stir flour-cream mixture into soup, stirring constantly. Add cooked potatoes and salmon. Let simmer 10 minutes, until soup is thick. Keep on low heat.
Serves 20 (feel free to double as necessary). Note: Substituting chicken, turkey, ham, or corn for the salmon creates a variety of chowders. Note: A touch of mustard brings out the flavor of the salmon—but just a touch. Note: canned salmon works in a pinch.
This recipe was provided by "Sweet Mermaids," a café located on Front Street in Ketchikan, Alaska, that opened for business on April 4, 2011. The owners, Debi Hanas and Shirley Solaas, were awarded the Rotary Club Business of the Year for Ketchikan 2012 for their Spirit of Entrepreneurship.

When Joe allows it, Riley makes one sweet little momma.

Blackberry Crumble
5-6 cups fresh or frozen blackberries (or any kind of frozen berry)
2 tablespoons flour
3 tablespoons sugar
1⁄2 cup butter
1⁄2 cup flour
1⁄2 cup rolled oats
1⁄2 cup brown sugar
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1 ⁄4 teaspoon salt
Zest of 1 lemon
Preheat oven to 350 degrees. Mix berries, 2 tablespoons flour, and 3 tablespoons sugar together in large bowl. Spread in an 8x8 pan. In a mixing bowl, combine remaining ingredients; adjust spices to taste. Use a pastry cutter to cut ingredients together until pea-sized crumbles form. Sprinkle over the top of the berry mixture: sprinkle zest of a lemon on top of that. Bake uncovered for 45 to 55 minutes or until crumb topping is browned. Let cool slightly. Serve warm topped with vanilla ice cream or whipped cream, if desired. Serves 6.

Mmm, so good. Blackberries in any form take me back to my roots and make me dream about summer time.