This book promised "authentic recipes, glorious photographs, and an informative text". In fact, it says on the inside cover,
A specially created map places the tribes and their principal foods in geographical context. Each chapter is introduced by an expert on the Indians of the region, and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historical dishes they developed.Two recipes caught my attention. The first is from the Northwest region of North America: The coast from Alaska down to northern California. This is the land of the salmon! I chose:
Pacific Salmon Chowder (pg 205)
1 tablespoon butter or vegetable oil
4 potatoes, peeled and diced
1 cup green onions, sliced
1/4 teaspoon dill seed
6 cups milk
1 pound fresh salmon, cut into chunks
Salt and pepper to taste
Dill sprigs, for garnish
Melt butter in a large saucepan over medium heat. Add potatoes, green onions, and dill seed, and saute for 2 to 3 minutes. Add milk and simmer over low heat for 40 minutes. Add fresh salmon and simmer for 10 minutes more. Season with salt and pepper. Garnish individual servings with dill sprigs. Serves 6 to 8.
I used 1% milk; it may be the authors expected whole milk. The amount of salmon I had was a little under a pound. I cut it into small, bite-sized chunks.
Instead of butter, I used olive oil.
|Potatoes and green onions.|
I served the chowder with grapes and Chippewa Bannock bread, a feature for the next post. I had salted the chowder before serving and it tasted right but after it cooled in my bowl a little, I felt that it needed a lot more salt. My guest tasters agreed.
|With dill weed as a garnish.|