Fish Chowder

Cut the leeks in half lengthwise. Remove the dark green parts and reserve them for stock (they freeze well in a zip-top bag). Cut the white parts of the leeks into thin, half moon-shaped slices. In a medium pot over medium heat, melt ¼ cup of the butter. Add the leeks, season generously with salt, and cook, stirring regularly, until the leeks have gently softened but aren’t browning. Add in the fish, crabmeat (if using), bay leaf, and water. Bring to a boil, turn the heat down to a simmer, and cook until the fish is cooked through, breaking it up into bite-sized pieces with a wooden spoon. Add the milk, and warm until just under a simmer. Taste, adding salt and pepper as needed. Serve immediately, garnishing each bowl with a sprinkle of fresh parsley and a pat of the remaining butter.

Cloud Biscuits makes 6 2-inch biscuits

Preheat oven to 400ºF. In a medium bowl, mix together the flour, baking powder, and sugar. Add the butter, and use your hands to break it into pea-sized pieces. In a small bowl, combine the buttermilk and egg. Pour the liquid into the dry ingredients and stir until barely combined. Use your hands to gently fold the dough over itself a few times, stopping if you feel the dough becoming tough. On a lightly floured surface, roll out the dough to a 1-inch thickness. Use a circular cutter to portion out the biscuits. Place onto a parchment-lined baking tray and bake until the tops are golden brown, about 20 minutes.