WILL ON THE GRILL
By Will Nicholls

Some easy recipes this time around. It’s always nice to return home as my family likes to cook and we teach each other a few tricks here and there while trying out new recipes.

Salmon Chowder

I did this one with my mother. We started out by following a recipe from the Red Chevron Ladies Auxiliary cook book and modifying it slightly. I would recommend this recipe especially for Artic Char and Trout as a substitute for the salmon. It was a nice light healthy meal for the whole family. Definitely recommended for a summer soup.

1 lb boneless salmon fillet

1 can evaporated Carnation milk

8 to 10 cups water

3 cubes chicken broth

2 tbsp cornstarch mixed with 1/4 cup cold water

1 large onion, chopped

2 medium potatoes, chopped

2 large carrots, chopped

1 cup fresh or frozen green beans

1/2 cup celery, chopped

5 to 8 asparagus spears (optional)

Chopped spinach (optional)

Salt, pepper, garlic, parsley, chives to taste

In a Dutch oven or large pot, add 8 to 10 cups of water, chicken broth cubes and spices. Simmer.

In a separate pan, steam or boil the fillet of salmon. When cooked, remove the skin and chop the salmon into bite size chunks.

Add to broth. Add all chopped vegetables.

Simmer soup until vegetables are tender.

Add can of evaporated milk. Bring soup back to a boil and thicken with cornstarch and water mixture, adding slowly and stirring constantly until desired thickness.

For a cream of vegetable soup, follow above directions without adding salmon.

Potatoes Gratin

This is one of my favorites. As a side dish it can’t be beat. Sometimes I’ll add bacon and have it as a snack.

1 1/2 pounds potatoes, peeled, sliced 1/4 inch thick

1 medium onion, thinly sliced

butter, unsalted

salt (or salt substitute) and pepper, to taste

1 cup grated Gruyere cheese, about 4 ounces

2 ounces freshly grated Parmesan cheese

2/3 cup heavy whipping cream

Preheat oven to 375 degrees F.

Combine the potatoes and onions in heavy large saucepan, cover with water and bring to a boil. Reduce heat and simmer for a few minutes until potatoes are just tender. Do not overcook as you still have to bake them. Drain the mixture well.

Put half of potato-onion mixture into a very lightly buttered 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 1/4 of the Parmesan cheese.

Arrange remaining potato-onion mixture on top of the cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining Gruyere and Parmesan cheese.

Bake uncovered until cream thickens, about 25 minutes. Remove from oven and let cool for about five minutes.

Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Sweet Maple Mashed Potatoes

This one is for my father. Every Christmas and for a few other holidays, Dad always gets his yams. He has a bit of a sweet tooth too so this recipe is for him. By the way, the maple syrup is better for you than sugar.

6 lb sweet potatoes

1 stick (1/2 cup) unsalted butter, melted

1/2 cup heavy cream, warmed

2 tablespoons pure maple syrup

1 teaspoon salt or salt substitute

1/2 teaspoon black pepper

Preheat oven to 400°F.

Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.

Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in butter, cream, syrup, salt, and pepper.