Accompaniments for Seafood Chowder, Christmas Eve
gracefullyaged
6 years ago
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carolb_w_fl_coastal_9b
6 years agolast modified: 6 years agogracefullyaged thanked carolb_w_fl_coastal_9bRelated Discussions
Help- portable Christmas dinner?
Comments (15)Here's a seafood dish that I've made a few times now for our Christmas Eve dinner. If you like salmon, this is really delicious and the presentation is pretty impressive. With your requirement of being on the road, this recipe works very well to do all the prep work ahead of time and just put it in the oven to bake. The recipe calls for wrapping 4 individual pieces of salmon in puff pastry, but for a larger group, I just wrap one larger salmon filet in the puff pastry, then bake it a bit longer. I've also made it with filo dough (layer with melted butter 3-4 sheets) instead of puff pastry and it is delicious. Kulebiaka (or Coulibiac) Salmon in Pastry (this is from Bon Appetit) Salmon, Rice, Pastry 1/2 cup long-grain white rice 2 tablespoons (1/4 stick) butter 1/2 cup minced leek (white and pale green parts only) 6 ounces fresh shiitake mushrooms, stemmed, chopped 2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed 4 6-ounce (4x2 1/2-inch) skinless salmon fillet 1 egg beaten with 1 tablespoon water Dill Sauce 2/3 cup bottled clam juice 1/2 cup dry white wine 1 1/4 cups cre fraîche or whipping cream 3 tablespoons minced fresh dill Preparation for salmon, rice, pastry: Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain. Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely. Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.) Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes. For dill sauce: Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper. If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use. Transfer salmon packages to plates. Spoon Dill Sauce around and serve....See MoreWhat is on your Christmas Day menu?
Comments (59)Last night (pre-Xmas Eve): Vinegared cucumber Salmon seared with teriyaki glaze Tempura broccoli, carrots, and mushrooms French fries A mediocre French wine with a deceptively promising label Today am: Roesti Pork sausage Scrambled eggs Toast with Accidental Sausage-Potato Gravy Tonight (Xmas Eve): Spinach-corn salad Escargot Cracked crab Creamed corn Flan dessert A hopefully better wine Tommorrow am (Xmas Day): Bagels and lox Dutch Baby Some sort of egg-sausage casserole Mimosa Tomorrow dinner: Roast chicken Mashed potatoes Accidental Sausage-Potato Gravy By the way, here is my recipe for Accidental Sausage-Potato Gravy: - receive instructions from wife to cook up 4 packages of maple pork sausage for her casserole - receive instructions from son to make roesti - place sausages in two large pans, cook in water, remove cooked sausages to sheet pan and broil for brown-ness - put julienned potatoes in same pans and cook, adding more water as needed - remove potatoes and make roesti - notice that cooking water from sausages and potatoes is dark brown, flavorful, and starchy. Decide not to throw it out. Boil it down in the pans and end up with Accidental Sausage-Potato Gravy....See MoreNew England style clam chowder seasonings?
Comments (11)I agree with maybeldingeldine's instructions completely. They have the procedure as well as the ingredients, which mine did not. Those instructions will give you an authentic New England clam chowder. The point about mashing a few of the potatoes is a good one. Starch from the potatoes was the only thickening in chowder made by old time Yankees. They may have used a higher proportion of potatoes than I do or they may have cooked them more or maybe they just liked a thinner chowder. One point not discussed so far is preparation of the clams. Big hardshell clams (chowder quahogs) are used. Traditionally the clams are shucked by someone who is handy with a clam knife and the raw clams are chopped or run through a meat grinder. For those who find shucking clams to be daunting, the clams can be opened by steaming them, only as long as necessary to get them open. Cooking toughens clams. Note that they are added near the end of making the chowder for that reason. Use just the amount of water necessary for steaming, so as to not dilute the precious juice more than necessary. Another trick, when live clams "clam up" too strongly, making them difficult to open, is to place them in the freezer for a while to relax them. Chowder can probably be made from canned clams and bottled clam juice. I won't attempt to say how because I haven't done it. Fresh chopped clams are sometimes available in fish markets too. Jim This post was edited by jimster on Mon, Dec 24, 12 at 17:08...See MoreWhat Are You Fixing For Your Christmas Meal?
Comments (32)I have finally regained a little bit of function in my arms and hand so I am going to attempt to cook. I have so many people who like one thing or the other that I try to make a little variety in meat. Some don't eat Ham some don't eat Turkey. Sigh. I really don't care for either lol. So on New Years Day I have my perfect dinner for me which is Prime Rib, Roasted Brussels Sprouts and Loaded Baked Potato. That has always been my reward to myself for making Thanksgiving, Christmas Eve and Christmas dinner. I finally get to eat what I enjoy. For Christmas I will attempt to make: Spiral Ham Turkey Sausage Stuffing Regular Stuffing for those who don't like sausage stuffing Butter and Onion Potatoes to go with Ham Mashed Potatoes and Gravy Roasted Asparagus Green Beans Baked Sweet Potatoes Rolls Pumpkin Pie Cranberry Apple Crisp I am going to start cooking what I can on Thursday and everyday until Christmas so I don't overwhelm myself. The last few years with the neurological issues I have had a hard time. I am having people over this year who don't have family to have dinner with and I want to make sure the kids have a nice family atmosphere to have dinner that they wouldn't normally get to experience. It amazes me that only 2 years ago I was doing all of Thanksgiving Dinner for 25 people, Christmas Eve party with full buffet for at least 50 people, cleaning up Christmas Eve night to do a full Christmas dinner for another 25 and then doing a full New Year's Eve party just a week after. After I got sick I just wasn't able to do it anymore and no one picked up and took over so it all just ended. To think about doing all of that now makes me want crawl under the covers and hide :)...See MoreBumblebeez SC Zone 7
6 years agolast modified: 6 years agogracefullyaged thanked Bumblebeez SC Zone 7gracefullyaged
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