Salmon Croquette and Forbidden Rice Pilaf

Salmon Croquettes (aka patties) - serves 3

1 medium carrot diced
1 stalk celery diced
1/4 medium red onion diced
1 small red bell pepper diced
2 tablespoons butter

3 tablespoons of minced dill
Juice from 1 lemon
14 oz of canned salmon
2 eggs beaten
1/2 cup bread crumbs

frying oil or leaf lard

Start a few hours or even the night before.  Briefly saute the carrot, celery, onion and pepper in the butter. They should be cooked, but still crispy.  Transfer them into a medium mixing bowl to allow them to cool.

Add salmon to the bowl and mix well.  Then add remaining ingredients to bowl, stir to mix evenly, cover and refrigerate for at least 1 hour.

After the mix has chilled, form into 2-3 inch diameter patties that have a thickness of 1/2 inch.  Bring oil to a medium high heat in the skillet.  Fry in batches, being careful not to overcrowd the pan.  Cook 1-2 minutes per side until brown.  Alternatively, the patties can be baked on a well oiled sheet pan on 425.  They should cook 10-15 minutes, turning once to achieve a uniform golden brown exterior.



Forbidden Rice (aka Black Rice) Pilaf

2 sweet potatoes diced
2 tablespoons olive oil

1 cup Forbidden Rice
1 3/4 cup chicken broth

1/2 pound of lacinato kale
1 tablespoon red wine vinegar

1 heirloom tomato
3 sprigs of dill
salt

Coat sweet potatoes in olive oil and spread evenly onto a sheet pan.  Cook in 350 oven for 20 minutes until soft.  Set aside to cool.

Cook rice in broth on very low heat for 30 minutes (or in rice cooker.)

Blanch kale and then chop very finely.  Saute briefly, adding wine vinegar at the end.

Mix sweet potatoes, kale and rice.  Salt to taste.  Garnish with slices of tomato and a bit of fresh dill.

Chicken Soup

I thought this would be a great way to use the leftovers from a chicken I had roasted on Thursday.  I had thighs and drumsticks left from that bird along with a bit of breast meat.  Lately, when I roast chicken, I butterfly the bird first by removing the back and neck.  That meant that I also had an uncooked bit of chicken in the freezer.

I started this process by thawing out a quart of chicken stock I had made last month.  That was the base for the broth for this soup.  Cooking the chicken back in the chicken stock to make a sort of "double strength" stock created a super rich flavor that was enhanced by the small amount of fresh ginger and garlic.

Hannah loved this meal.  She ate every bite and slurped every drop of broth.  I guess chicken soup should be on the menu more often.

What you'll need:

1 quart of chicken stock
1 uncooked chicken back/neck
3 cups of water

1 tablespoon of grated fresh ginger

1 clove garlic (pressed)

2 tablespoons of butter
1/2 medium red onion (diced)
1 stalk of celery (chopped)
2 carrots (diced)
5-6 sprigs of thyme (leaves separated and diced)

3/4 pound (approximately) roast chicken, deboned and chopped into small cubes.

1 cup frozen peas

salt

5-6 Basil leaves for chiffonade garnish

Pour stock and water into a soup pot or slow cooker.  Place chicken back into liquid and cook slowly at 190 degrees for 3-4 hours.

Remove chicken bones and strain liquid through a cloth to remove visible particles.   Pour broth back into pot.

Add ginger and garlic.

In a separate pan, saute butter, onion, celery, carrots and thyme until onions just soften.  Pour into broth and add chopped roast chicken.  Stir and cook for 20 minutes on low heat.

Add frozen peas and cook for another 5 minutes.

Add salt to taste.

Ladle into bowls and garnish with basil.

Cioppino!

This is one of the best new dishes I've made in awhile.  I got inspired by the beef broth I had made earlier in the week and a distant memory of having a tomato based fish stew up on the north coast when I was 20.

The best part of this meal was having Hannah happily slurping away at the broth and then say,"Daddy, I think I found something!"  Then she pulled out a mussel and requested it to be opened.  Nice to have your kid get excited about new foods.

Here's what you'll need:

2 Tablespoons of olive oil
1/2 of a red onion (chopped)
1 celery stalk (chopped)
2 garlic cloves (pressed)

1 28 oz can of diced stewed tomatoes (I use the Muir Glen Fire Roasted)
2-3 stalks of tarragon (leaves separated from stem and then diced)
10-15 basil leaves (chopped)
2-3 stalks of oregano (leaves separated from stem and then diced)
1 cup of red wine (I used a zinfandel)
2 cups of beef broth (homemade and thick with bone gelatin will produce the best stew)

8 oz of clam juice

1/2 pound of scallops (I used bay scallops)
1/2 pound of alaskan cod (chopped into small cubes)
10-12 Littleneck clams (whole in shell)
10-12 mussels (whole in shell)
10-12 raw shrimp (shelled)
1 lemon
1/8 cup of chopped italian parsley for garnish

In a 6 quart stock/soup pot cook the onion in olive oil over medium heat until onion is softened.  Add in garlic and celery and cook for a few more minutes.

Add in tomatoes, tarragon, basil, oregano, wine and beef broth.  Bring it to a simmer.  Taste and add salt if needed.  Cook gently and uncovered for 30-45 minutes.

Add clam juice and stir in scallops and fish.  After 5 minutes, add clams, mussels and shrimp.  Bring back to simmer, cook for 5 minutes and remove from heat.  Juice the lemon and add to the soup.

Serve in bowls and garnish with parsley.


One more thing...this is really good with a crusty baguette, brie and red wine.

Buffalo Medallions, Kale and Portobello Casserole

1/2 pound of buffalo, venison or elk medallions cut in 1/4 inch cubes
2 large portobello caps, cubed
3 tablespoons olive oil
1/2 cup of red wine
1/2 cup of beef broth (homemade preferable)
1/2 pound bunch of lacinato kale, blanched briefly and chopped finely
1-2 diced medium yellow squash
3 sprigs of rosemary, de-stemmed and chopped
2 tablespoons of butter
1-2 diced carrots
1 28oz can of diced fire roasted stewed tomatoes
1/4 cup of shredded jack cheese

Place cubed buffalo and mushrooms into bowl along with the marinade of oil, wine and broth.  Let sit in the fridge for 2-3 hours.

Use a 10" diameter deep casserole pan or a 13x9x2 glass pan.  Line the pan evenly with the chopped kale.  Finely chopped kale will result in a more spoon friendly dish for the kids.

Preheat your oven to 350.  Heat a 10" saute pan to a medium high heat with the butter and rosemary.  As you start to smell the rosemary cook, add the chopped squash.   Cook over high heat until the squash is browned slightly.  Spread the squash into the casserole pan as the next layer over the kale.

Briefly brown the diced carrot in the same pan.  Add to casserole.

Next, strain the portobello/buffalo and reserve the marinade.  Bring the saute pan to high heat and then sear the portobello/buffalo mixture.  This should be a brief sear as the buffalo should remain a little pink in the middle.  After searing, place the portobello/buffalo mixture into the casserole. 

Use the reserved marinade to deglaze the saute pan.  After all the fond has loosened up into the marinade, pour the mixture over the casserole.

Top the casserole with a layer of diced tomato thick enough to evenly cover all other ingredients.  Sprinkle the cheese over the top.

Cook in oven at 350 for around 30 minutes or until cheese is slightly browned.