I often make salmon cakes in a big batch and freeze them for later use to serve for lunch with a nice salad of tomatoes and cucumbers or even citrus and avocado. They can be eaten at room temperature or crisped up in the oven before serving – whatever your preference. This is a simple recipe where all the ingredients are mixed together and then lightly fried in some olive oil. I’ve found that using an old fashioned ice cream scoop does such an excellent job shaping your patties that you don’t even have to get your hands dirty! Just scoop the mixture directly into your skillet and pat down with your metal spatula. It’s a cost-effective recipe that can be made gluten-free as well. A great healthy way to start your year!
Simply Delicious Salmon Cakes
- Drain the salmon and pick through and discard excess bones and skin
- Mix all the ingredients together and form into patties using an ice cream scoop for uniform size
- Heat a skillet with oil (enough to cover the bottom of the skillet) and fry in olive oil, about 2-3 min per side until golden
- Remove patties to a metal cooling rack set over a sheet pan lined with paper towel to catch any excess oil. Serve warm or at room temperature or cool then freeze in an airtight container.
This lovely and simple dish can be made with any size of eggplant! The inspiration for this dish came from a Facebook recipe video (with Russian directions) shared on Facebook by Peter Jermihov, the conductor for the recently released All Night Vigil, a collaborative recording between our choir, Gloriæ Dei Cantores, and members of three additional choirs. Facebook and Pinterest offer a wonderful way to connect with friends and to find recipes from different countries and cultures.
At this time of year, our garden is bursting with mini eggplants. Earlier in the season at planting time we received a donation of seeds for this specialty vegetable and it has indeed been a bumper crop. This dish can be prepared with a single eggplant for a personal size serving, or in a cast iron or ovenproof dish for a family as you see below. You may enjoy watching the video below which offers three additional ways to serve eggplant. Although the directions are in Russian, the pictures are universal! Once you have made the dish, you may want to share your picture with your Facebook fans and friends!
- Heat oven to 400 degrees F.
- Starting at the thin end of the eggplant, slice each eggplant into 5 or more slices, leaving the eggplant connected at the top, to make a ‘fan.’
- Place several tablespoons of oil in the bottom of the skillet or dish and arrange the eggplant in a pinwheel pattern (see photo!).
- Slice buffalo or regular mozzarella thinly and place between each eggplant slice.
- Slice tomato thinly and add that to the mozzarella between each eggplant slice.
- Sprinkle salt and pepper over whole dish. Fresh basil (chop or chiffonade) can be added here if desired.
- Drizzle olive oil over the dish.
- Sprinkle shredded parmesan over entire dish.
- Bake at 400 for 15 - 25 minutes or until eggplant is soft and cooked through.
Spring on the Cape is at its peak this week, with trees budding, boats going back into the water, gardens being cultivated, summer cottages being opened and the pungent smell of salt water filling the air. Clamming licenses are being renewed, and fishermen are painting and repairing their boats – it’s an exciting time to live on Cape Cod!
The beauty and stillness that I found as I walked along the harbor boardwalk yesterday was palpable. “It’s time to make chowder”, I thought to myself. A visit to Cape Cod just isn’t complete without a steaming bowl of chowder. If you can’t get to the beach this summer, try this recipe to bring the beach to you!
- Place the salt pork or bacon in a heavy 5 quart sauce pan and set over medium heat. Cook, stirring occasionally, until the bacon is brown and crisp (don’t burn!). Remove the bacon bits w/ a slotted spoon and reserve.
- Add the onion, celery, bay leaf and thyme to the drippings and sauté until they are wilted and golden.
- Add the flour and cook for about 1 minute, then add the potatoes and clam juice (both the bottle juice and the liquid reserved from the clams). Set the kettle over medium high heat and bring to a rapid simmer, then reduce the heat and cook for 15-20 min until the potatoes are tender.
- Remove the bay leaf. Stir in the cream and heat, uncovered, without allowing the mixture to boil.
- When the mixture is hot, add the clams and the bacon bits and cook for another 5 minutes without boiling. Season with kosher salt and pepper, to taste.
- Serve immediately, putting a pat of butter on the top of each bowl of chowder w/ a small piece of bacon and a sprinkling of paprika to garnish. Don’t forget the chowder crackers!