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Saturday, November 19, 2011

Savory Salmon Bread

Savory food is categorized as any food that is not sweet and filled with fragrant herbs, exotic oils, or flavorful cheeses.  I recently attended a French party in which I needed to acquire a French repertoire in the kitchen, so I yanked out my French apron.  :)

After the party, I took liberties with the recipe to create an even - more - flavorful bread.  I used smoke salmon this time, broke the salmon into much finer pieces, and added a topping which melded the flavors of dill, lemon, and salmon much more eloquently.  


  • 2 3/4 cups all purpose flour
  • 1/4 cup cornmeal                                                                      
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cup grated Swiss cheese
  • 2 large eggs (beaten)
  • 1 cup half and half milk
  • 2/3 cup smoked salmon
  • 4 leeks, white part only
  • 2 Tbsp Dijon mustard
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill
  • 1 teaspoon lemon zest
Clean the leeks, cutting off the tougher green tops and root ends.
Rinse leeks very well and chop.
Saute  for 10 min.

Mix all, except salmon, with whip until blended.

Add 2/3 cup chopped smoked salmon and mix just until blended.  Do not over mix.



1/3 cup cream cheese
1/2 tsp lemon zest
2 Tbsp fresh dill

Mix well, and add to the top of batter in loaf pans.

10 mini-loaf pans, greased
Fill with batter 3/4 full
With small spoon or small melon-baller, place 2 dollops of topping on top of batter in each pan.
Bake at 375 for 22 minutes, or until toothpick comes out clean.
Cool 5 minutes before removing from pans.

If using 9 or 10 inch loaf pans, cook at 350 for 50-60 minutes.


How do you serve the darn thing?!

Cut into bite sized cubes, serve on platter with toothpicks.

  Or ...

As an entree:

Place a slice on mixed baby greens, a few sliced vegetables, and a wedge of lemon.  A bit o lemon can bring out the lovely flavor of salmon.  This can be made a day in advance, wrapped in plastic wrap, and refrigerated.  Allow to come to room temperature before slicing and serving.


Many changes can be made to this recipe successfully.  You can leave out the cheese if you want a lighter bread.  Use green onions instead of leeks.  You can leave out the mustard, or use fresh salmon - sauteed instead of the smoked salmon.  Toss in some oven-dried tomatoes.  Creativity is the key to great savory breads!  Other fresh herbs that can be used are: 2 Tbsp. Tarragon, Sorrel, or Basil, chopped.

                                                                      Wine pairings:

Pinot Noir

Many fine selections were savored

nous aimons les hommes français


Monday, November 14, 2011

Beef Stroganoff

I've been using this recipe for over 20 years, but had gotten away from it in recent years.  Going to Moscow On The Hill inspired me to tattle - with great success!  Make as much of the sauce as you like, for it can be used on mashed potatoes, and over any type of beef to add tingle.  Adjust it according to your likes ... use an onion instead of shallots, use sour cream in place of whipping cream.  Many times I have tripled the sauce, and have never regretted it!                                                                                    

Many variations are out there, and it's fun to play around with flavors.  Use chicken instead of beef, use rice instead of noodles, throw in some corn and delight the kids!  It can also be used as a crepe filling.  Explore, it's the fun in cooking and it's what makes it "your own."

Centuries ago cooks threw in bay leaves, bacon, lemon juice, vinegar, mace, ginger, and saffron.  Apparently the mushrooms are not authentic, but I can't do without!  The Russians usually serve this with Julienne Potatoes instead of noodles.  So, if you're feeling a little "Russian,"  pull out the spuds!  Remember, spuds are sexy.


2 lbs beef tenderloin cut into strips. (can use round steak, or even roast.)
2 Tbs olive oil

2 Tbs butter
1/2 cup chopped shallots
1 cup consomme, or beef broth
1 lb small button mushrooms - thickly sliced
2 Tbs cognac
1/4 cup whipping cream
1/2 cup sour cream
1 Tbs Dijon mustard
1 Tbs fresh chopped Dill                                                                  

12 oz wide egg noodles
1 Tbs paprika


Season meat with salt and pepper,  brown in oil on high heat approximately 2-3 minutes.

Melt 2 Tbs butter and saute shallots about 2 minutes.

Add mushrooms, season with pepper, continue to saute.

Add consomme and cognac.

Simmer until liquid thickens and just coats mushrooms, about 14 minutes.

Stir in whipping cream, sour cream, and mustard.

Add meat and simmer over medium-low heat until heated through.

Stir in chopped dill and season with salt and pepper to taste.

Cook noodles and toss with 1 Tbsp butter.

Distribute noodles on plates, top with meat sauce and sprinkle generously with paprika.


Pinot Noir


Just don't.

                                                                    Not here, not now.

Do this, don't talk to me.

                                                                           Don't even.


Walk away now.

                                                        You'll be on the street by midnight.

There was a woman feeling hungry,
And needing something filling,
So she went into a restaurant,
That everyone gave top billing.

She asked for a recommendation,
The waiter gave a gentle cough,
'We will give you the speciality,
Our famous beef stroganoff.'


                                                                                    Без перевода!