Smoked Salmon Chowder

We all know and love the typical seafood chowder, but what about something different? This week I decided to do a smoked salmon chowder that tasted amazing. At the same time I decided to make a quick fresh loaf of bread to give the meal some filler. I took a quick recipe from the web; however, I chanced it up to make it a wholegrain loaf instead of white. The only thing with whole grain is that it does not settle the same way as white. I may have rushed the rising process so the bread was a little dense. None the less it was still a fantastic addition, especially with the smell of fresh bread making its way through the house. The only thing I could say about the chowder is to double the garlic. I found there was not enough to sautee with the leek, but I am also a garlic freak. I definitely suggest this recipe to anyone looking for something different. It made about 6 portions, more than enough for the two of us that were eating it, leaving plenty for a couple days worth of lunches!

The wine that I ended up pairing was a 2008 Pinot Noir called Brandborg from Oregon. It was from the vintage section of the LCBO and went very well with the salmon flavour of the chowder. It was a great light red that definitely added to the overall experience of the meal. 

Smoked Salmon Chowder: 

1 tablespoon olive oil

3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)

1 garlic clove, minced

1 large russet potato, peeled and cubed

1 large stalk celery, chopped

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups vegetable broth

2 tablespoons tomato paste

2 cups milk (any fat content)

8 ounces smoked salmon, flaked

1/2 cup heavy cream

2 tablespoons chives, chopped

1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautée them for 2 minutes.

2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.

3. Add the broth and simmer until the potato is tender, about 15 minutes.

4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).

5. As it simmers, stir in the cream.

6. Remove from heat, garnish with the chives, and serve.

Read More http://www.epicurious.com/recipes/food/views/Smoked-Salmon-Chowder-240816#ixzz2B0XnhAgb

Bread: 

5 1/4 cups white bread flour
2 – 4 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 Tbsp. (rounded) saf-instant yeast
1 1/2 Tbsp. oil
2 cups hot water

1. Mix dry ingredients.  Add oil and water.  Mix for 1 minute and then check the consistency of the dough.  The dough should be very sticky.  If it is too dry, add more water.

2. Mix for 5 minutes.  (Do not add any more flour after the dough has finished mixing.)

3. Spray kneading surface with cooking spray and turn dough out onto surface.  Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish)

4. Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets.  Cover with a large dish towel and let rise for 25 minutes.

5. While loaves are rising, preheat oven to 350 degrees Fahrenheit.  When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top.  Make each cut about 1/4-inch deep at a 30 degree angle.  Bake loaves for 25 minutes, or until they are golden brown.