Ingredient: yellow onion

Joy’s Clam Chowder

Joy's Clam Chowder
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Joy's Clam Chowder
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Ingredients
Servings:
Instructions
  1. Simmer bacon, onion, butter and water in frying pan. Don't let bacon brown. Drain off all liquid except 1 Tbsp.
  2. In large pot, combine bacon mixture with 1 Tbsp bacon juice - add the potatoes. Add the juice from the clams (not the clams). Add enough water to cover the potatoes.
  3. When potatoes are tender, add 4 cups milk and pepper to taste. Heat, but don't boil.
  4. When hot, add clams - still do not boil! Just heat to serve.
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Mediterranean Salmon with Wild Rice by William Rindahl, chef at Midi’s Restaurant

Healthy salmon!

Mediterranean Salmon with Wild Rice by William Rindahl, chef at Midi’s Restaurant
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Servings
2 servings
Servings
2 servings
Mediterranean Salmon with Wild Rice by William Rindahl, chef at Midi’s Restaurant
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
Servings:
Instructions
  1. Cook wild rice in 3 cups of water, over medium heat until tender – about 45 minutes – drain & set aside.
  2. In medium saute pan, saute onion, carrot, and celery in oil until tender. Add rice, chicken stock and season with salt and pepper. Simmer until almost dry.
  3. In a separate pan, sear salmon. Remove salmon when done. Add red onion,, garlic, tomatoes, and capers. De-glaze with wine. Add herbs, juice of lemon, salt and pepper.
  4. Place salmon on a bed of wild rice and top with olive mixture.
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Marie’s Cream of Mushroom Soup (from Winzer Stube & Midi Restaurants)

Deliciously creamy soup!

Marie’s Cream of Mushroom Soup (from Winzer Stube & Midi Restaurants)
Print Recipe
Servings Prep Time
Serves 4 20 minutes
Cook Time
30 minutes
Servings Prep Time
Serves 4 20 minutes
Cook Time
30 minutes
Marie’s Cream of Mushroom Soup (from Winzer Stube & Midi Restaurants)
Print Recipe
Servings Prep Time
Serves 4 20 minutes
Cook Time
30 minutes
Servings Prep Time
Serves 4 20 minutes
Cook Time
30 minutes
Ingredients
Servings:
Recipe Notes

Clean mushrooms with a paper towel and slice
Saute the onions and celery in butter
Add mushrooms and cook 5 minutes
Add flour and stir
Add vegetable stock
Cook on low for 20 minutes
Add cream – Don’t boil
Garnish with parsley

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