Salmon Chowder & Apple Cake

Salmon Chowder

Ingredients

  • 4 tbs unsalted butter, 

  • 8 oz bacon, cut into 2-inch pieces

  • 1 bunch green onions, white and green parts, finely chopped

  • 3 celery ribs, minced

  • 1  yellow onion, minced

  • 1 jalapeno thinly sliced, plus more for garnish

  • 6 garlic cloves, minced

  • 1 quart seafood or chicken stock

  • 2 large russet potatoes, peeled and cut into 1-inch pieces

  • 1 tsp fine sea salt

  • 2 tsp freshly cracked black pepper, plus more for serving

  • 1 tbs cornstarch

  • 2 cups frozen corn

  • 2 cups heavy cream

  • 1 Lb salmon, preferably wild, skin discarded & cut into 1 inch pieces

Instructions

  1. In a large, heavy stockpot, melt the butter over medium heat. Add the bacon and cook, stirring often, until the bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pan and set aside.

  2. Reserve ¼ cup green onions. Add the remaining green onions, the celery, onion, jalapeño, and garlic and cook over medium heat, stirring often, until the onion is softened, about 5 minutes. Add the stock, potatoes, crisped bacon, 1 teaspoon of the salt, and the pepper. Simmer, stirring occasionally, until the potatoes are tender, about 18 minutes.

  3. In a small bowl, whisk together the cornstarch and 2 tbs water to form a slurry. Stir the slurry into the broth and bring to a boil over high heat. Cook until slightly thickened, about 3 minutes. Reduce the heat to a gentle simmer and stir in the corn and cream, then return the chowder to a simmer. Add the salmon and season it with the remaining ½ tsp salt. Cover and simmer until the salmon is cooked through, about 10 minutes. Taste and adjust the salt as needed.

  4. To serve, ladle the chowder into bowls. Top with the reserved green onions and additional black pepper. Add more jalapeños for extra heat.

*In flyer January 5 - 11, 2025
Recipe and photo credit: The Modern Proper

Apple Cake

Ingredients

  • 3/4 cup dark brown sugar

  • 2 large eggs

  • 1/3 cup olive oil

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 tsp kosher salt

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)

  • 1/2 cup toasted walnuts, chopped

  • 1 tbs whiskey, optional

  • 1/2 tsp instant espresso powder, optional

Instructions

  1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.

  2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder, if using. Whisk until smooth and emulsified.

  3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

  4. Use a rubber spatula to fold in the apples and ¼ cup of the nuts.

  5. Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.

  6. Bake until puffed and golden, and a tester inserted into the center comes out clean, 35 to 405minutes. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it’s puffy side up, if desired.

  7. Store the cake, wrapped tightly or in an airtight container, at room temperature or in the refrigerator for up to two days.

*In flyer January 5 - 11, 2025
Recipe and photo credit: Love and Lemons

Annah Kassen