New French recipe added to my Youtube Channel

  

With the recent opening of H-Mart in Urbana, the food landscape of our little town has changed once again. Their food court was irresistible, and their French bakery rivals the quality of what you get in Paris (seriously!). But when I saw their seafood counter, I was floored. The incredible display of their offerings rivaled the largest fish markets I have seen, even in New York City's Chinatown. In fact, the closest thing I can compare this display to is the night market in Bangkok, where the fishmongers are nestled next to restaurants that serve the most incredible variety of the freshest seafood available. 

In addition, next to the fish counter are shelves and shelves of pre-packaged seafood. But what attracted me was a selection of salmon trimmings and bones. Typically thrown out at other grocers, H-Mart has decided to sell these scraps for "pennies" and I couldn't resist. What can I make with "leftover salmon"? Salmon chowder, of course. Despite the popularity of New England clam chowder, chowder is actually a French word (from chaudière, meaning cauldron). So why not go back to the origins of chowder and make it the French way (see video).

In all my cooking classes, I believe in making the recipes as streamlined and efficient as possible. This 2-minute video will show you the basic steps (turn on CC for helpful instructions), but the full recipe will take about 30 minutes to make. My goal: to eat sooner rather than later without sacrificing flavor and quality. Here's the link to the full recipe: www.cooking-with-paul.com/recipes/french-salmon-chowder.html

This video is my third attempt at making the simplest and shortest cooking videos possible. Feel free to take a look at the other videos now available on my new Youtube Chennel (subscribe for regular updates).

More information about my cooking classes and pop-up events can always be found on my website, where you'll also find over 200 recipes from my classes (no ads!). You can also subscribe to my email newsletter or follow me on Instagram or Facebook and like my posts. Bon appétit!