Salmon Cakes

1 can pink salmon

1 cup breadcrumbs

2 green onions, chopped

1 egg

2 tbsps mayonnaise

1 tbsp lemon juice

1 tbsp Worchestershire

1/4 tsp cayenne

salt & pepper to taste

Oil for frying

Use enough oil to coat the bottom of a large frypan. Heat over a medium high heat.

Combine all the ingredients in a medium bowl. Remove as much of the skin and fat as you can.

Shape the salmon mixture into patties, relatively thin and as big as you want- larger for sandwiches, smaller for snacking or meals.

Set the salmon cakes gently into the oil, be careul of splattering oil. Cook until nice and golden brown on both sides, about 5 minutes per side.

Sweet Potato Fries

3 large sweet potatoes

3 tbsps olive oil

2 tsps dried thyme

2 tsps dried rosemary

1 tsp salt

Wash the sweet potatoes very well with a scrubber. Slice them up into vaguely fry-shaped pieces. Remember, the thinner they are the faster they cook.

Toss the pieces on olive oil, and lay them out on cookie sheets on some parchment paper (or silicone mat, or nothing if you like scrubbing cookie sheets). Sprinkle the herbs evenly across them.

Preheat the over to about 425, and place the cookie sheets in. Let them cook for about 15 minutes, until their undersides are nice and browned, flip, repeat.

Sprinkle the salt over when they come out of the oven.

Wow these were great! Soft (the 'fry' part comes from the shape- they aren't crunchy, but they can be finger food) and sweet, salty and savory. They got rave reviews at the dinner table, and I can't wait to make them again!

Quote:

We should look for someone to eat and drink with before looking for something to eat and drink... ~Epicurus

Herbal Tea Gelato

(requires ice cream maker)

3 1/4 cup whole milk

8 bags herbal tea (your choice)

1/4 powdered/dry milk

8 large egg yolks

1 cup sugar

1 cup heavy cream

Place the milk in a medium saucepan, heat to a simmer, stirring constantly.

Pour half of the milk over the tea bags and let them steep for 30 minutes. Add the powdered milk to the half still in teh saucepan, and keep it warm over low heat while the tea steeps.

Beat the eggs and sugar together, then slowly (while stirring) pour the warm milk from the saucepan into the egg mixture. Make sure the milk isn't too hot or it will cook the eggs in a way that you don't want, and make sure you're stirring and pouring slowly.

Pour the egg-milk and the tea-milk into the saucepan, and heat it to 180, stirring with a wooden spoon. Make sure it reaches 180 for reasons of health. You're working with eggs, and this is as cooked as it gets. The mixture will at this point have thickened considerably, and probably have gross lumps in it.

Strain the custard through a strainer, then add the cream. Pop it in the fridge overnight.

Pour the gelato into your ice cream maker, and make it according to your instructions (probably for 20-25 minutes). Transfer the soft gelato into an airtight container and freeze it harder if desired.

Gelato is Italian for 'ice cream with tons of fat' or something like that. But it's incredibly creamy (no graininess ir ice crystals at all!) and delicious. The amount of sugar is unfortunately necessary for reasons of texture, but it also really enhances the flavor of the tea, of which there is tons. I've made it with Celestial Seasoning's Honey Vanilla Chamomile, and I'm looking forward to making Chai, green, and whatever other flavors I happen across in the tea isle. Happy freezing!

Pulled Beef Barbeque

3 lb rump roast

1 medium onion, diced

1/3 cup commercial BBQ sauce

3 tbsps molasses

1/4 cup ketchup

1/4 cup brown sugar

2 tbsps liquid smoke

1 tbsp chili powder

2 tsps salt

1 tsp cumin

Trim as much fat as possible from the roast.

Stick it all in a crock pot on high for...6 hours or so. Until you can pull the meat apart with two forks and make barbeque out of it. You'll need to use a slotted spoon to take it out so that you can drain a lot of the fluid (hang on to it for sandwiches if you want them juicier).

I cooked mine for several hours on low the first day, but the bread I was baking didn't make it. So it got stuck in the fridge overnight for the next day, which provided me the opportunity to take a ton of solidifed fat off the top. Then I took it out, turned it on high for about 2 hours, then on low until we ate. I got lots of compliments!

Quote:

Great food is like great sex. The more you have the more you want. ~Gael Greene

Focaccia

2 3/4 cups all purpose flour

3/8 tsp instant yeast

2 cups minus 2 tbsp room-temp water

3/4 tsp sugar

3/4 tsp salt

2 tsps dried rosemary

1/2 tsp course sea salt

Mis the dough in a mixer with a paddle attachment- start with the flour and yeast, then add the water. It will be very very soupy, you'll never think it can create bread.

Mix for about 20 minutes on a medium speed (note: I would not advise trying this by hand, your arm would fall off). The dough will slowly slowly get more stringy as gluten networks form. If after 20 minutes it's still soupy and not at all pulling away from the sides, add a bit more flour a teaspoon at a time until it gathers on the paddle in a ball. Add the sugar and salt and beat it for 3-5 more minutes.

Scapre the dough into a lightly greased container, and let it rise in the oven (oven off, light on) for 4 hours until doubled. It took mine a full 4 hours.

Plop the dough onto a lightly greased piece of parchment paper in a very large baking sheet. I'm adding this recipe before I perfected it- I didn't use the parchment paper, and mine burned around the edges where there was excess olive oil. It stuck a fair bit to the pan, too, so I'll try it next time with the parchment paper. Spread it out gently, maintaining all the gas in the dough, as much as you can without it ripping. Let it rest for 10 minutes (the gluten will relax and it will be able to stretch more). Stretch it out some more.

Preheat the oven to 475 an hour in advance, and place a baking stone on a shelf in the bottommost position.

Cover the stretched out dough with a well oiled piece of Press N Seal, and let it rise for about another hour or so, until it has gained 50 percent of it's size again.

Sprinkle on the rosemary and sea salt evenly over the surface, place in the oven gently.

Bake for about 13 minutes, until the crust is golden brown.

This bread is lovely and tasty and chewy with a nice crust. The (incredibly) high moisture content means that it has nice lovely holes that I love so much. None of us could keep our hands off of it! I'm going to try baking it a bit longer directly on the stone to beef up the crust and using it for sandwiches. But for now it's nice to just eat as is!

Quote:

[Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread. ~M.F.K. Fisher

Pumpkin Ice Cream

(requires ice cream maker)

1 1/2 cups whole milk

1 cup packed light brown sugar

2 tbsps molasses

1 3/4 cups pumpkin puree (not pumpkin pie filling)

1 1/2 tsps cinnamon

1 tsp ginger

1/2 tsp nutmeg

2 1/2 cups heavy whipping cream

1 tsp vanilla extract

Stir together mill, brown sugar, and molasses until all of the sugar is dissolved. Add pumpkin, spices, cream, and vanilla.

Freeze according to your ice cream maker's instructions, which undoubtly is "turn it on, pour it in, let it run for 20-25 minutes".

Transfer the soft ice cream to an airtight container. Cover with plastic wrap, tightly fit the lid on, and stick it in the coldest part of your freezer (if you want it hard). It's best to store it in several smaller containers so that you aren't opening one up over and over and over, because exposing it to air will cause a kind of gummy film over the top, or cause large ice crystals to form. Both are undesirable.

This ice cream is delicious. It tastes just like pumpkin pie. I plan on making it again, and putting it in a baked pie crust or graham cracker crust and freezing it, then serving it as an ice cream pie with whipped cream. Mmmmm!

Quote:

Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat-Savarin

Creamy Salmon Macaroni

8 oz dry macaroni

4 oz smoked salmon (preferably wild caught Coho Pacific Salmon)

1/3 cup plain fat free yogurt

1/2 cup fat free/light mayo

1 cup frozen peas

2 tsps dry dill

2 tbsps lemon juice

1 tbsps worchestershire

1 tsps liquid smoke

1/2 tsps tarragon

1/2 tsps dry mustard

Cook the macaroni to al dente, then rinse thoroughly with cold water, or add ice. Drain thoroughly.

Broil the salmon until it turns a lighter pink but not so that it's light brown and curling-if it's just a bit tough, it will hold together. Put it on a plate on top shelf of over, arranged so that it is thin and spread out. Turn the broiler on Low, and keep the oven door cracked. Check on it frequently.

Add the mayo and yogurt next, a bit at a time until you reach the desired creaminess. Add peas next, then the rest of the ingredients.

Crumble/tear the salmon into small pieces and add, stir gently. Serve.

This is one of those that I modified heavily. I liked the basic recipe that I found, but it needed more savory flavors I though, so I added most of the herbs, the liquid smoke, and worchestershire. My son loves this recipe!

Quote:

When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs