Saturday, December 27, 2008

Easy Alaskan Salmon Cakes

Note: everything in the recipe is approximate. The goal is to make it a consistency that can easily be shaped into patties

  • a couple of handfuls of leftover salmon (flaked)
  • one or two eggs
  • breadcrumbs (from 2 pieces of bread)
  • about 1/4 cup minced onion
  • minced garlic (1 clove)
  • tartar sauce

Mix everything together. If it’s too wet add more breadcrumbs. If it’s too dry add more egg. Shape into patties and fry in a cast iron skillet. Dip in tartar sauce and feel grateful for the salmon that gave itself to you.

from Subarctic Mama

Wednesday, December 24, 2008

Roasted Root Vegetables

  • 1 medium head garlic
  • 1 1/2 - 2 pounds root vegetables , peeled and cut into 1 1/4-inch pieces
  • 1 medium onion or 4 to 6 shallots, peeled
  • 2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
  • Table salt and ground black pepper

1. Heat oven to 400 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

from Cooks Illustrated. Serves 4. Published January 1, 1994.

Tuesday, December 23, 2008

Garlic-Lemon Green Beans with Toasted Bread Crumbs

  • 2 slices high-quality sandwich bread (such as Pepperidge Farm), each slice torn into quarters
  • 3 tablespoons unsalted butter
  • Table salt and ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
  • 2 teaspoons unbleached all-purpose flour
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon minced fresh thyme leaves
  • 1 1/2 pounds green beans , stem ends trimmed
  • 1 cup low-sodium chicken broth
  • 1 tablespoon lemon juice from 1 lemon

1. Process bread in food processor to even, fine crumbs, about ten 1 second pulses. Heat 1 tablespoon butter in 12 inch nonstick skillet over medium-high heat; when melted, add breadcrumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and Parmesan; set aside.

2. Wipe out skillet. Add remaining 2 tablespoons butter, garlic, and 1/4 teaspoon salt; cook over medium heat, stirring constantly, until garlic is golden, 3 to 5 minutes. Stir in flour, red pepper flakes, and thyme, and then toss in green beans. Add chicken broth and increase heat to medium-high; cover and cook until beans are partly tender but still crisp at center, about 4 minutes. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, stir in lemon juice, and adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with breadcrumbs, and serve.

Serves 8. Published November 1, 2003 from Cooks Illustrated

Tipsy Squire Trifle

pound cake custard: 2 cups heavy cream 1/2 cup sugar 5 large egg yolks 3 tablespoons cornstarch 4 tablespoons butter 1 1/2 teaspoons vanilla 1 1/2 cups cream sherry 1 cup seedless raspberry jam 2 cups heavy cream 40 small almond cookies 1 cup fresh raspberries

Sesame Seared Salmon with Lingonberry Jam

1 tablespoon olive oil 1 medium yellow onion 1 tablespoon Stonewall Kitchen Spice Rub for Seafood 1/2 cup Lingonberry jam 1/4 cup rice wine vinegar 1 tablespoon balsamic vinegar Four 8-oz salmon fillets 2 tablespoons toasted sesame oil 2 tablespoons each black and white sesame seeds 2 tablespoons peanut or vegetable oil from Stonewall Kitchen Cookbook p. 81

Wild Rice and Mushroom Soup

  • 1 14 1/2-ounce can chicken broth
  • 1/2 cup wild rice
  • 1 ounce dried shiitake mushrooms
  • 1 1/2 cups hot water
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1 8-ounce russet potato, peeled, diced
  • 2 cups beef stock or canned beef broth
  • 3/4 cup (about) milk
  • 2 tablespoons Madeira

Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.

Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.

Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.

Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired.

Herbed Cream Cheese

  • 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh basil
  • 2 tsp. chopped fresh chives
  • 1 clove garlic, minced

MIX all ingredients except crackers; cover.

REFRIGERATE at least 1 hour.