THE FARM STORE at Big Mamou Organic Farm

Salmon Soup - Lohikeitto

Salmon Soup - Lohikeitto

Serves 4 - 8

From the Cookbook Fire+Ice Classic Nordic Cooking

Darra Goldstein

The secret of this much loved Finnish soup is good

quality Salmon and good fish stock.

Ingredients

1 yellow onion, finely chopped

1 tbsp salted butter

4 boiling potatoes, peeled and cut into 3/4 cubes

Pinch of ground allspice

6 cups fish stock

Fresh ground pepper

1 thick slice sour rye bread, liberally buttered on one side

1 lb Salmon fillet, skin removed, cut into 1 inch pieces

6 to 8 tbsp heavy cream

1/4 cup fresh chopped dill

1- 2 oz jar salmon roe (or trout roe)

In a large stockpot over medium-low heat, saute the onion in the butter until soft but not brown, 6 to 7 minutes.

Add the potatoes and allspice, then stir in the stock and 3/4 tsp of salt. Season with pepper. Place the bread on the surface of the stock, buttered side up, and cover the pot. Simmer until the potatoes are just cooked, about 10 minutes.

With the slotted spatula, remove the bread (and eat it!). At this point you can either continue making the soup or turn off the heat and let it sit until you are almost ready to serve it. About 10 minutes before serving, return the soup to a simmer. Drop in the salmon and cook very briefly, until the fish is barely opaque, just 3 to 4 minutes.

Quickly stir in the cream and dill, making sure not to let the soup boil. Taste and add liberal grinds of pepper and more salt to taste. To serve, ladle into bowls and garnish each serving with a spoonful of roe.

Fantastic!!! Fresh Dill A Must!

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Ginger Beef

This is a really nice recipe that goes well with so many sides. Serve on rice, polenta or pasta! The Ginger and Lemon make for a really flavorful broth with zing! I used venison last night, but beef or bison would be fantastic!

Ginger Beef

Ingredients:

1 ½ - 2 lbs of boneless beef, venison or bison, cut into 1 ½ inch cubes

1 cup beef bone broth or beef stock, possibly a second cup

1 tsp ground coriander

1 tsp dried parsley

1 tbsp olive oil

1 tsp ground ginger

½ tsp medium to coarse ground pepper

¼ tsp ground red pepper/cayenne

8-12 cloves of garlic, cut into thirds

3 slices of lemon halved, only use 2 if super worried it will be two lemony

20 cherry tomatoes or 2 large tomatoes chopped or small can of diced tomatoes

I did not add any salt as the beef stock I used had salt included.

Serve over rice, polenta, pasta or vegetables.

Heat oven to 300 degrees.

Brown the beef cubes and place in an ungreased Dutch oven.

Add all of the ingredients and mix.

Cover and bake for 3 hours or until meat is tender.

Check at 2 hours and then check to see if you need more broth added. You want a nice amount when the meat is done so you can put overtop your choice of carbohydrate.

Remove from oven when the meat is tender and easy to break apart.

Serve and enjoy!

One Pot Chicken Curry

Ingredients:

1-2 tbsp. olive oil

1 onion sliced.

6 -8 chicken thighs with skin or 1 whole chicken cut into pieces.

2 tsps turmeric

2 tsps curry powder

1 tbsp red curry paste, or I substituted the 5 following ingredients:

1/3 tsp garlic powder

1/3 tsp coriander

1/3 tsp cumin

1/3 tsp chili powder

1/3 tsp ground ginger

3 to 4 fresh plum tomatoes or 2 cups fresh or frozen cherry tomatoes

Or small can of whole or diced tomatoes

1 can unsweetened coconut milk

1 tbsp fish sauce or low sodium soy sauce

2-3 tsps. brown sugar

3-5 oz frozen or fresh spinach (thaw spinach if frozen before using)

Cilantro or Thai basil for topping (optional)

Serve with rice.

1. Heat oven to 400 degrees F

2. In a large sauté pan or large cast iron skillet, heat olive oil with a medium heat. Add the onions and stir until the onions soften and begin to brown, about 4-5 minutes.

3. Add curry powder, turmeric, curry paste, or spices listed instead of paste. Stir until onions are coated in the spices, about a minute. Add the tomatoes, can of coconut milk and an empty can of water (using the coconut milk can). Stir.

4. Add the fish sauce (or soy) and brown sugar and begin to simmer.

5. Add the chicken pieces and turn to coat. Leave skin side up.

6. Transfer pan to oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and meat falling off the bone.

7. If the liquid reduces too much, add a quarter cup.

8. Add spinach cook a few more minutes and then it is done.

9. Spoon rice into bowl, top with chicken, sauce and cilantro or Thai basil.

10. Enjoy!!!

A great addition is cubed butternut squash and is a very good rice substitute if needed.

Cured Egg Yolks!

Recipe for Cured Egg Yolks

Whisk together 1 3/4 cups of kosher salt with 1 1/4 cups of sugar.

Evenly spread out half of salt mixture in a 8 x 8 or size appropriate glass baking dish.

Using the back of a tablespoon, create 4 depressions in the salt mixture, spacing evenly. Carefully place a large egg yolk in each depression.

Gently sprinkle remaining salt mixture over the yolks and tightly wrap with plastic.

Chill for 4 days.

Preheat oven to 150 degrees. Brush salt mixture off of each yolk, then carefully rinse under cold water to remove any remaining salt. Yolks will be semi firm, bright, and translucent. Gently pat dry with paper towels.

Generously coat a wire rack with non stick oil and set inside a rimmed baking sheet. Place yolks on rack.

Dry out in oven until opaque and texture is like a firm cheese. 1.5 -2.5 hours.

Let cool. Yolks can be cured up to 1 month ahead. Place in an airtight container and chill.

Enjoy on pasta, vegetables, in soups, and over beans are a few suggestions.

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