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.  

Ingredients:

• 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.

                                                                 

Topping:

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:

Malbec

Merlot

Pinot Noir

Barbera

Many fine selections were savored

nous aimons les hommes français

Mangeons!

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.











Ingredients:

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


Preparation:

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.

Pairings:

Merlot

Bordeaux

Malbec

Pinot Noir

Naughties

                                                                     

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!

Moscow On The Hill

                                                                             

I put on my taupe sweater with matching pumps and headed to Moscow.  Along with twenty-two others that were looking for some Russian delight in their evening, we managed to share each other's Borscht Soup (served authentically hot with a dollop of sour cream and dill) - Pelmenis (filled, hand-made dumplings), Cabbage Rolls, and the best dog-gone Beef Stroganoff I ever laid my lips on.  No kidding.  There was one problem though - The company was so fine, I talked more than I ate, and before I knew it I looked up to see everyone's plates were gone and mine was still  in front of me mostly filled.  Needless to say my daughter, Hannah, appreciated the leftovers with me the next day.

Moscow on the Hill is also a Vodka Lounge.  Russians do not consider their meal complete without vodka, and neither did we.  It not only thaws you, but also breaks the social ice!  This is home of the first and only  horseradish infused vodka - family created, and could quite possibly create families!  I started the evening with a pear infused champagne that delighted my senses and woke my pours from a hard-day's work.  My friend, Milind, knowing I love all things coffee, encouraged me to sample his coffee martini.  My oh my, he had to beg it back, so I had to order my own.  Since I recently learned how to infuse vodka, this will definitely be my next exploration.

                                                                                                         
Moscow On The Hill has a wonderful happy hour, they offer catering, Banquets, take out, and patio dining.  The menu is rich with favorite Russian delicacies.  Some have a noticeable French, Mediterranean, and far-Eastern influence.  They have won over eleven awards.  They also won twenty-three thumbs up on this particular night.

                                                                       

                                As you can see by all the spoons, dessert was shared as well.

                                                 371 Selby Avenue, St. Paul, MN  55102

Following dinner, a small group slipped away to the cellar of  W.A. Frost, across the street.  But that's another story, for another day.

                                                                                Na Zdorovie!
                                                                           

                                                                                    

                                                                                             

Zucchini Custard Pie

Guest Chef:  Michael Orensteen

                                                                                                                                           
Even with it nearing midnight, I am sipping on some hot hot coffee, for I am also savoring a little slice of heaven..  Michael is a man of many aspirations and talents.  A pilot by trade, owner of MinneHaHa's Comedy Club, stand-up comedian, world-renowned fisherman, and now - proud owner of the Top Chef award at work! Following, is the pie that won Michael kudos.  I recently made it and found it to be quick and easy to prepare.  It's nice that the recipe makes two pies - so you can leave one home, and take the pretty one to work!  My daughter, not realizing this, sneaked a piece from the pretty one!  It still went to work and received rave reviews.  It is a rather sweet pie, so make certain you have a nice hot cup of coffee or tea when you partake.  The baking aroma intoxicates the very scent of life. Close your eyes and let the pie melt in your mouth like a delicate snowflake on a child's breath ...

                                                                     

Ingredients:

• 2 1/4 cups zucchini, peeled, seeded, cooked,  drained
• 2 cups evaporated milk
• 2 eggs
• 4 tablespoons flour
• 4 tablespoons melted butter                                                          
• 2 cups sugar                                                                                                 
• 2 teaspoons vanilla
• 2 pie shells (homemade or frozen store bought                          
• 
  

Directions:

1. 
   
   Peel and slice zucchini and place in boiling water. When tender (abt. 5 min.), remove and rinse with cool water to stop the cooking and for easy handling.
2. 2
   Pull out seeds so only the flesh of the zucchini is left. Squeeze out excess water with paper towel.
3. 3
   Put all the ingredients into a large blender.
4. 4
   Blend until well mixed.
5. 5
   Pour into unbaked pie shells.
6. 6
   Sprinkle well with cinnamon and nutmeg.
7. 7
   Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
8. 8
   Let cool on the counter for approximately 1 hour.
9. 9
   Refrigerate well and serve.
10. 10
    Its always best topped with whipped cream.
    
    
    
    
    
                                                                     
    
    
    Pie Crust:
    
    
    2 cups all-purpose flour

    1/4 teaspoon salt

    2/3 cup    very cold butter

    

    4 to 5 tablespoons    cold water                                                         Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate. 
    
    
    
    
    
    
    
    
    Now, if by chance you don't work with people you like and care to break bread with, you may prefer to take part in pie throwing.  Beware though, there is an art to this.  Skill is needed:  Technical prowess verging on art.  There is the crucial secret ingredient:  Too runny and the pies won't fly; too sticky and they won't slide off the victims' faces with sufficiently comic timing. 
    
    
    
                                                                                                     

Don't forget your apron, 

and if it's Friday night -

your heels.






M

Crostini

The other week I had to quickly come up with a unique and above-standards appetizer to share with a Wino and Foodie group I had recently been accepted into.  If one is to call themselves a wino, well, they need to drink lots of wine.  If one is to call themselves a foodie, that is another level of food appreciation and preparation that one must posses. Quickly, I searched through my top recipe domains-I can tell pretty quickly if something is worthy of cooking and sharing.  I needed something that was quick (group was meeting in 1 1/2 hrs. and I would have to grocery shop yet), something that could be served at room temperature, and hopefully something that would not be duplicated - I already went to that dance that had another gal wearing the same dress.  :)  Ahha! Crostini!  But what is a crostini you ask?  Similar to Bruschetta, yet more versatile and esthetically interesting. 

Crostini means "little toasts" in Italian, and consists of small slices of toasted bread with toppings.  Toppings include a variety of different cheeses, meats, and vegetables.  More simply - brush with olive oil and herbs.  It is often served with wine and will keep well in an airtight container for a week.





Ingredients:

Baguette, sliced into 1/4 in. thick slices
Olive Oil
Fresh garlic or powder

Preparation:

Place sliced baguettes on shallow baking pan                                                                           
Brush both sides with olive oil (for extra flavor, use a garlic or herb-infused oil)
Season lightly with salt, pepper, and garlic powder
Bake at 350 for 20 min. until golden, turning once.

Toppings:


                                                   




                                                            Goat Cheese and Sun-Dried Tomatos


                                                                     Spread crostini with soft goat cheese

Season with salt and pepper
Top with oil-packed sun-dried tomatos

                        Salami-Ricotta                                     


                       Spread Crostini with part-skim Ricotta cheese
                       Top with Genoa Salami

                                            Tomato-Basil

Combine 1 pint of chopped cherry tomatos, 1/2 c. chopped fresh basil leaves, 1 Tbsp. olive oil, 1 tsp. red - wine vinegar, season with salt and pepper.
Top Crostini with topping.




 Be creative, the toppings one can use are endless ...
 Figs, honey and goat cheese.
 Salsa, refried black beans and chedddar.
 Capicolla ham, Genoa salami and grainy dijon.
 Pepper Jack cheese, pickled jalepenos and green onion.
 Cream cheese, smoked salmon, capers and dill.
 Corned beef, horseradish mayo and Swiss cheese.

Spoon on your topping and watch them disappear!


Wine Pairing:
Me'doc
Merlot
Cabernet Sauvignon

Yes, I do wear aprons.

      Mangia!