I've been working up to this recipe for at least 3 months.
Somewhere I got it in my head that I wanted to make a bowl of soup. And then I wanted to cover said soup with a pastry like thing. I bought some pie crusts; then I bought some puff pastry sheets. But I still had a problem. I didn't have any oven-safe soup bowls. It was devilishly hard to find any that we could afford. Williams Sonoma had something like what I wanted, but they wanted $22 a bowl. I like experimenting with food, but I'm not going to blow $70 on some bowls for the three of us. Eventually, this last weekend we found some $7 bowls and that seemed doable. And so -- finally -- I made a soup with a puff pastry on top. In fact, I made
Curry Salmon Chowder - P. Diddy Style (because, you see, it's puffy. um, ok, moving on)
I still need to work on the puff part, because it's really easy for the pastry to fall in the soup and just be dough sitting in soup, but the chowder itself is working out well enough to call it a recipe.
2 6 oz. cans of salmon cheap from Costco
A potato and a half or one big honking potato. honk honk. Goose breed. (Yes, I am playing word association today.)
1 medium onion
1 can of coconut milk
1 1/4 cup of heavy cream
2/3 white wine
1 1/2 cups water
some parsley or other italian seasonings
2 tsp Thai fish sauce
2 tsp red curry paste
4 Tb butter
Stuff to Do
Dice up the onions and potatoes. Melt the butter in a big pot and toss the onions in. Cook until transparent. Add the curry paste, stirring, and cook for 1 minute more. Add in the liquids -- water, coconut milk, cream, wine, fish sauce. Bring to low boil with occasional stirs. Add in potato. Cook for 15 minutes with pot covered. Add in the salmon and seasonings. Cook another 5 minutes.
Then supposedly, you are done. I, in fact, cooked it in the morning and we didn't eat it until dinner. Isn't that sort of the point of large pots of soup? If you want to do the puff pastry thing, follow the pastry box' directions for thawing and prepping the pastry. Preheat oven to 350. Cut a circle LARGER than the oven-safe bowl so that the pastry doesn't fall into the soup. Fill the bowl up pretty high with soup and set the pastry circle on top. Bake for 20 minutes or until the pastry is done. Remember your bowls will be 350 degrees, so warn the eaters not to touch.
It looked like this:
We had it with a good loaf of bread, but really, if you have the pastry on top, you don't need bread.
In case anyone thinks, wow, people eat yummy food over at Paca's all the time and I can just imagine his family gathering at the dinner table and enjoying what he's come up with, then you should see B's plate. There was only a 3% chance he'd actually eat this thing, so he got a 1/4 bowl of soup, which he indeed never even touched, and this little plate of random things I found:
I rolled up something inside the spare puff pastry pieces and baked it, a couple carrots, some almonds, a couple slices of cheese, and the bread. I also thought I'd be super fancy with the bread, so I poured some olive oil on a plate, sprinkled some pepper and seasonings on it. Awesome, yes?
N went and got the butter out of the fridge because she prefers butter and only eats the olive oil at restaurants when there's no other choice. Oh well. At least the soup was pretty good!
I've continued experimenting with the puff pastry thing which I am a complete novice about and so tonight I took the second pastry sheet that wasn't used in the soup and made
Bok Choy Goat Cheese Pufferoosies
Preheat oven to 350. I used bok choy, but spinach or baby bok choi would probably be better. Slice up 1 head of bok choy (2-3 heads baby bok choi or choi sum). Cook it for a few minutes in a covered skillet until soft. Place in a bowl with a hunk of goat cheese. Sprinkle some garlic powder and pepper in. Stir it all up good. Take your puff pastry sheet and cut it into 9 squares. Place a little lump of cheese and spinach/bok choy in the middle of each square. Take two opposing corners and pinch them together on top. Take the other two corners and pinch those together as well. Bake at 350 for about 20 minutes or until the pastry looks done.