Salmon Zucchini Soup

When you live in salmon country creating new salmon dishes is a must lest we are bored with the local fare.  In Alaska, not only did we catch and eat pinks, silvers, and reds, but we also caught huge 40 + pound King Salmon.  There was salmon roasts, salmon steaks, salmon cheeks, salmon eggs for bait and caviar, salmon bones for fish stock and fertilizer in the vegetable garden.  Everyone ate salmon, even the dogs and kitties and everyone had salmon in the freezer along with razor clams, mussels, and crabs.

This recipe is simple yet elegant for a starter course or main dish supper.

6 Tbsp butter

1 cup chopped onion

1 cup chopped celery

1/2 cup diced green bell pepper

2 cups diced potato

2 cloves garlic minced

1 cups diced carrots

4 cups fish stock (or chicken stock)

1 cup dry white wine

1 cup chopped zucchini (courgettes)

1/2 tsp each salt and fresh ground black pepper

1 tsp dried thyme (2-3 sprigs fresh)

2 tsp dried tarragon  (5-6 sprigs fresh)

2 lbs fresh salmon chopped

2/3 cup milk

1/3 cup heavy cream

Tabasco to taste (1-2 dashes)

Warm a good sized stock pot or dutch oven, melt the butter, add the onion, celery, pepper, garlic, potatoes, and carrots. Saute over medium high heat until fragrant and wilted.  Add the wine to deglaze the pan, then add the stock.  Bring to a boil for 5-10 minutes, lower heat and simmer 30-40 minutes.  Add the salt, pepper, thyme, tarragon, zucchini, and salmon.  Simmer 10 minutes more and add milk, cream, and Tabasco.  Cook until heated through.  Adjust seasonings if needed.  Serve with parsley garnish, big loaf of warm sourdough bread, and your favorite salad.

Crimini Mushroom Soup with Brandy

Jewels of the forest and cow patties, mushrooms are a gastronomic experience that everyone should be exposed to at an early age.  Mushrooms are loaded with vital elements we need to reduce heart disease, stroke and prostate cancer.  They are low in calories, fat and sodium yet a good source of fiber.  This recipe is easy, delicious and filling for a quick supper on a cold winter’s night.  If there is any leftover, which is doubtful, add it to a green bean or broccoli casserole.  Any mushroom will work with this recipe  though the darker the mushroom, such as a crimini or portabello, the richer the color and flavor will be.

1 lb of crimini mushrooms, sliced

2 Tbsp of butter

2 strips of bacon

2 shallots, diced

1/2 Walla Walla Sweet Onion, diced

4 cups beef stock

2 hots of brandy

1 Tbsp fresh thyme leaves, or 1 tsp of dried thyme

2 dashes of Tabasco sauce

1/2 cup whipping cream

 Sea salt and fresh ground black pepper to taste

In a non-stick skillet, fry bacon to render fat.  Remove from skillet and chop.  Add butter to skillet and saute shallots and onion for 3-4 minutes. Add the mushrooms and continuing cooking until the juices dissipate.  Remove to a stock pot with the bacon, add the beef stock and bring to a boil for 2-3 minutes.  Reduce heat to simmer, add brandy, fresh thyme, and Tabasco.  Continue to simmer for 5-10 minutes, add cream, salt and pepper.  Cook only until cream is heated through.  Serve with a salad and warm crusty bread.

The “Art” of Boiling Eggs

Easter is just around the corner so you can start practicing the art of boiling eggs right now.  For years the media hype on the ill-effects of eggs put off the daily consumption of eggs.  The fact is, eggs are very healthly.   The secret is to buy farm-fresh eggs that have not been refrigerated and are not more than 7 days old.  A farm-fresh egg has lutein for your eyes, choline for your brain, B12 for your nervous system and are a cheap source of protein for building strong bones and rejuvenating cells.  Eggs have also been proven to help lower bad cholesterol levels rather than exacerbate bad cholesterol levels.  If your local health food store or farmers market doesn’t carry farm-fresh eggs, ask them to do so. 

A tried and true method for boiling eggs:

Cover raw eggs with cold water.  Bring to a boil over high heat and cook for 5 to 7 minutes uncovered.  (Use a timer if you are busy.)   Turn off the heat, cover the pan and let sit for 5 to 7 minutes.  Then drain off the hot water and run cold water over the eggs until they are just barely warm.  At this point, eggs may be colored for Easter baskets or an Easter Egg Hunt.

To shell eggs for your favorite dishes, crack the eggs all over while holding them under the cold water.  The shells should come off in a ribbon and the yolks will be lovely and yellow.

To make your own colors simply use a separate ramekin or tea cup for each color and add 1 tsp white vinegar and 1/2 cup boiling water to each cup.  Then add as many drops of food coloring as needed to make the desired colors.

When I  lived in the South Pacific, only brown eggs were available and dyed Easter Egg was not a cultural tradition in the islands.  But, a lot of ex-pats got together and celebrated Easter with an Easter Egg Hunt, easter baskets and egg exchange.  Obviously, brown eggs would not color so we used felt pens and drew geometric designs, crosses, flowers and such on our brown eggs.  Some of them were quite artistic.  At any rate, we were still able to celebrate our Easter tradition a long ways from home.

Eggs symbolize the rites of spring or new beginnings.  The celebration of spring was actually a pagan festival prior to Christianity.  The Christians adopted the  pagan holidays for church holidays hoping to eradicate the pagan rituals.   However, small elements of those ancient pagan rituals have continued to exist in most of our holiday celebrations today.   So we can thank the pagans for their contribution to civilization and the pagan part of our Easter traditions.

How many ways can you use hardboiled eggs? 

Let’s see!  Drop a comment and tell me what I’ve missed!

1. Deviled eggs:  add a pinch of curry and sweet pickle relish with the mayo and mustard.
2. Egg-salad sandwich:  add tuna or chicken, pineapple bits, arugula and/or fresh basil along  with a slice of  tomato or mango chutney.
3. Salads:  add chopped eggs to a Caesar salad, or wilted spinach salad, add sliced eggs to a Cobb salad, egg wedges to a Chef’s salad or Salad Nicoise.
4. Creamed eggs:  on toast with parsley garnish for breakfast, or with  ham on biscuits for lunch or a quick supper.
5. Pickled eggs:  Boil 1 cup water with 2 cups cider vinegar, add 1 Tbsp of pickling spice.  Let cool and pour over shelled eggs in a sterile jar.  Refrigerate for a few days.  To add color to your proverbial “boneless chicken” place pickled eggs in a jar of pickled beets.  They’ll change color within a day.

Sweet Potato Gratin

Grandma Chapman mashed sweet potatoes with cinnamon, butter and milk then topped the dish with marshmellows before baking.  Mom just opened a can, sprinkled brown sugar on them and baked marshmellows on the top.  Thanksgiving just wasn’t complete without sweet potatoes but boy they were neglected the rest of the year.  Thank goodness we have evolved!

If you love sweet potatoes you’ll love this recipe.  I can eat sweet potatoes right out of the oven with just butter and S&P but this gratin is even more savory and sumptuous with fresh herbs and cream.  Serve it with any roasted meat.  With all the vitamin A and C ingested you’ll see right past the calories.

2 lb of fresh sweet potatoes, peeled and sliced thin

1-1/2 cups of whipping cream

1 Tbsp fresh rosemary leaves chopped fine

1 Tbsp fresh thyme leaves chopped fine

2 tsp red pepper flakes

1 tsp sea salt

1/2 tsp fresh ground black pepper

Preheat oven to 350 degrees F., line a 9″ X 11″ rectangular baking pan with parchment paper, and in a small bowl mix together the rosemary, thyme, pepper flakes, salt and pepper.  Use a mandolin or slicer blade on a food processor to slice sweet potatoes 1/8″ thick. 

Arrange a single layer of potato slices on the bottom of the pan, over-lapping each row slightly.  Pour 1/2 cup of whipping cream over the layer, sprinkle 1/3 of the herb mix over the cream.  Repeat layers, ending with the cream and the herb mix.  Cover pan with foil or glass lid if using pyrex and bake for 45 minutes.  Remove foil and bake additional 15 minutes or until top is nicely browned.  Remove from oven and let stand for 20 minutes before slicing into squares.

1. Variation:  Add 2 scallions, sliced thinly, tops and bottoms both, to the herb mix.
2. Variation:  Top each layer of potatoes with fresh spinach before applying the cream and herb mix.
3. Variation:  Top each layer of potatoes with crisp bacon bits or slices of proscuitto.
4. Variation:  Crumble 1 Tbsp of feta or blue cheese over each layer.

Sweet Potato Coconut Curry Soup

This soup is an improvised version of my pumpkin curry soup with the addition of coconut milk.   A couple of years ago I was making pumpkin soup and discovered I had no carrots, but I did have a couple of sweet potatoes.  Low and behold, with the added sweet potatoes the color was richer, the sweetness was  sweeter and the texture was smoother without having to add heavy cream.  Everyone remarked on the enhanced flavor and texture.   In fact,  it is now “lip smackin” comfort food in our house.   It’s easy to make so do give it a try.

An electric blending wand is handy for pureeing soups right in the stock pot and eliminates having to batch-puree in a blender or food processor. 

4 fresh sweet potatoes, peeled and quartered

1 stock of celery, diced

1 onion, diced

8 cups chicken stock

2 tsp salt

1/2 tsp fresh ground black pepper

2 chipolte chiles, minced

1 tsp thyme leaves

1 tsp. curry powder

1 can coconut milk (unsweetened)

Place sweet potatoes, celery, onion, and chicken stock in a stock pot and bring to a boil.  Cook until potatoes are tender, remove veggies and puree.  Return veggies to stock pot and add chiles, curry powder, thyme, and coconut milk.  Bring to a simmer for 10 minutes more.  Adjust seasonings to taste and serve with a dollop of sour cream, chopped chives, or minced parsley for a vegan version.   Crisp bacon bits may be added for carnivores.

Makes 8 servings.  Serve with a pear and arugula salad and corn bread for a quick lunch or supper.

Sweet and Sour Dried Figs

Sweet & Sour Dried Figs

Many years ago I lived in a small cottage overlooking Puget Sound in West Seattle.  Outside my backdoor was a green fig tree which literally dripped with sweet syrup when the figs were ripe.  The harvest of these jewels yielded many jars of fig butter with walnuts, dried figs, preserved figs for gifts, and a splendid salad with feta cheese, prosciutto and baby greens.  Serve this condiment with sausages, pate’, chicken, curries, or other Middle Eastern dishes.  Pickled figs wrapped in prosciutto with arugula also makes a tasty hors d’oeuvre.

Figs have a fair amount of potassium, magnesium and calcium plus fiber.  Be sure to buy organic dried figs, especially if you’re sensitive to sulfur dioxide.

1 lb dried figs*

1-1/4 cup red wine vinegar

3 Tbsp sugar

8 whole cloves

1/2 tsp ground cinnamon

Cook vinegar, sugar, cloves and cinnamon in sauce pan over medium heat until sugar dissolves.  Add figs and simmer for 10 minutes.  Pack figs in sterile jars, pour hot syrup up to 1/2 inch from tops of jars.  Seal and process in water bath for 10 minutes.   Cool.

* May substitute dried apricots, prunes or pears

Plum Pickles

Pickled Plums and Pork Roast

Grandpa stewed dried prunes every morning before going out to milk the cows.  He claimed they “kept him regular.”  Prunes are simply dried small plums and they do aid the digestive tract.   Preserved as a pickle they make a gourmet gift for any “foodie” and can be made anytime of the year.   Cover the tops of jars with pretty callico and a ribbon.  Add a gift card with this quick recipe. 

1 lb. dried prunes

2 cups water

1 cup vinegar

1 cup brown sugar – firmly packed

1/2 tsp. whole cloves

4 sticks of cinnamon – broken into pieces

Cover prunes with boiling water for 1 hour.  Drain and reserve liquid.  Combine sugar, vinegar and 1/2 cup of reserved liquid with spices and simmer for 12 minutes.  Remove cloves and cinnamon sticks, pack prunes in sterile jars and pour hot syrup to 1/2 inch from top of jar.  Seal and water bath in boiling water for 15 minutes.  Remove and cool.  Serve with your favorite pork, chicken or lamb dish.

Fresh Horseradish Sauce

Fresh horseradish is superb compared to store-bought, inexpensive and easy to make with home-grown horseradish roots.   They do like moisture so plant them close to an outdoor spigot and harvest in the fall.  Your local farmers’ market is another good source.  I always get my supply from my good friend, Juanita Jones Antonio, but there just never seems to be enough to go around once the rest of the gang partakes.

1 lb fresh horseradish roots, scrubbed and trimmed

2 Tbsp salt (or to taste)

2 dashes Tabasco sauce

1/4 cup vermouth or dry sherry

Chop the roots, place in a food processor or blender and puree.  Mix with remaining ingredients, pack into glass jars, and store in the refrigerator.  Just before using, add enough sour cream or yogurt to bind the sauce for a condiment or use without  the dairy in recipes calling for horseradish.

St. Patty’s Day Recipes

Traditional Corned Beef and Cabbage

St. Patrick is best known for chasing the snakes out of Ireland.  That’s a bit out of context as most of our folk lore.  St. Patrick was actually the first Roman Catholic Bishop of Ireland in 438 A.D. and responsible for purging Ireland of pagan rituals which were symbolized with serpents.  There are not now, nor have there ever been snakes in Ireland, not of the reptilian sort anyway.  

A traditional Corned Beef and Cabbage Boiled Dinner is a ritual in itself for any Irishman, lephrecon, or sympathetic and enthusiastic friend of Irish ways.  Be sure to bake a round of Irish Soda Bread for this festive occasion and don’t forget the horseradish.

Irish Corned Beef & Cabbage 

5 lbs of corned beef brisket

2 onions

5-6 carrots

5-6 potatoes

1 Tbsp pickling spice

1 cabbage cut into wedges

Rinse brisket in cold water.  Place in Dutch oven or large sauce pan, cover with water, bring to a boil, then simmer for 20 minutes.  Remove meat, place in fresh water with onions, carrots, potatoes and pickling spice.   Bring to boil, then simmer until tender, about 2 hours.  Remove meat and vegetables.  Bring water back to boil, drop cabbage in for 5-7 minutes.  Remove cabbage and drain before serving. Serve with creamy horseradish and mustard.

White Irish Soda Bread                                   

6 cups unbleached white or wheat flour

2 tsp baking soda

2 tsp baking powder

3 Tbsp cornstarch

2 tsp sugar or honey

1 tsp salt

2-1/2 cups buttermilk *

 

Sift all dry ingredients together in large bowl.  Make a well in middle of flour mixture and pour buttermilk into well.  With a wooden spoon, mix just until all ingredients are moistened.   Turn out onto lightly floured board and kneed 10 times into a ball.  Place in ungreased pan, dust top with a little flour, score a cross on the top with a sharp knife blade or razor.  Bake in oven 375° F. for 40 minutes.  Serve warm.

* substitute 1-1/2 cups yogurt and 1 cup water for buttermilk.

 

                                                                                                                

The Perfect Chocolate Cake

In 1994, I moved to the South Pacific and opened a small café.  At that time there was not a box cake to be had in the Kingdom of Tonga and the local bakeries made a poor substitute;  pale in color, tough in texture, bland in chocolate flavor.  In short order, I hunted through my collection of cookbooks and recipes boxes and found several chocolate cakes worth baking.  By and far the best cake was this one…tender, moist, rich in chocolate flavor with the deep, dark color of cocoa.  The cake was an instant hit and for 12 years it was my signature dessert. 

The original recipe of this cake appeared in a 1986 McCall’s Cooking School magazine.   I’ve added almond extract and omitted the sugary icing to make this the “Perfect Chocolate Cake” in my book.  Add this recipe to your dessert repertoire and your family and friends will rave.

 

The Perfect Chocolate Cake 

 

 

 1 cup cocoa powder

2 cups boiling water

2-3/4 cups flour

½ tsp baking powder

½ tsp salt

2 tsp baking soda

2-1/2 cups sugar

1 cup butter

4 eggs

1 tsp almond extract

1 tsp vanilla extract

3 cups whipped cream with 3 Tbsp confectioner’s sugar and 1 tsp vanilla to fill and cover cake layers.

1 Tbsp. cocoa powder to dust top of cream (or use chocolate curls)

Preheat oven to 350° F. Grease and dust two or three 9-inch cake pans.  In a small bowl whisk cocoa powder with boiling water until smooth and refrigerate to cool.  Sift the flour, baking powder, salt, and baking soda into a medium sized bowl.  Cream the butter, sugar, eggs, and extracts until light and fluffy.   Reduce the speed to low and add flour mix alternately with cocoa mix.   Do not over beat.  Pour batter into prepared pans and bake about 30 minutes for 3 layers or about 40 minutes for 2 layers, or until toothpick comes out clean.  Let cool in pans for 5 minutes then remove cakes to a rack and cool completely.  Fill and cover layers, swirling the whipped cream on top and sides.  Place cocoa powder in a tea strainer and tapping the strainer against your palm, dust the top of the cream.  Chill cake until ready to serve.  Hold at room temperature 10 minutes before serving.  This cake also freezes well.  Wrap each layer individually in plastic wrap before freezing.  Ganache may be used in place of whipped cream.