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.
One beautiful June day, our guests wanted to eat lunch on the patio, and something simple and summery seemed appropriate. I decided on a chicken salad plate featuring chilled zucchini soup. With fresh dill and a small dollop of sour cream, it was a real hit!
- Cut up onion and zucchini into random size chunks and simmer in chicken or vegetable broth, enough to cover, until very soft and tender
- Cool for a few minutes, then place in blender with 2 Tablespoons of sour cream and blend until well mixed, adding more sour cream if desired
- Add salt and pepper to taste
- Refrigerate until well chilled; serve with a dollop of sour cream and sprinkle with dill
For years, I just naturally began preparing many meals by chopping and sautéing together a combination of onions,celery and carrots. I never realized, in those teenage years, that I was employing a basic cooking technique, producing what is often referred to in the culinary world as the “All powerful Culinary Trio.” This homey trio of ingredients is absolutely essential for flavorful soups, sauces and gravies.
Recently, I added chopped potatoes to the mixture and that, along with a serving of fresh spinach and several succulent slices of roast lamb (excellent in the Spring) resulted in a most flavorful and satisfying meal. You might want to give it a try.
“All Powerful Culinary Trio” otherwise known as Mirepoix
Mirepoix can be used in a variety of ways—namely in stocks and sauces. To make a stock (chicken, beef, fish, lamb, etc.) one pound of Mirepoix will season roughly one gallon of liquid.
“Spring is on the way!” the kitchen sister sings. Outside the convent door the crocuses agree and now tonight’s evening meal reflects the happy thought by bringing a touch of Spring to the dinner table. During this Lenten season we have been serving lighter meals which have included a wide variety of new soups — mostly vegetable-based and surprisingly successful and satisfying. Our brand new fresh green pea soup is making its debut tonight and we shall see how it tastes.
Today in the bush outside my window I saw a baby robin and now there’s not a doubt that Spring is on its way!
- Sautee onion, celery and garlic in a large pot.
- Dissolve the vegetable stock in the water and add to pot with onion, celery and garlic.
- Add the peas and stir occasionally, bringing everything to a boil.
- Cover and reduce the heat. Simmer for about 10 minutes.
- When peas are tender, remove from heat and let cool.
- Add mint leaves to the soup and blend with either an immersion blender, or in batches in a counter-top blender.
- Serve either warm or cold and garnish with fresh mint leaves if desired.
Just out of High School I was working in our city’s leading flower shop. The owner of the shop was Jewish and from time to time his mother would surprise all of us employed there with one of her home cooked Jewish dishes. Her chicken Matzo Ball soup with its distinctive flavor was my favorite.
When the sister cooking our convent lunch this week agreed to make this for us I could not have been happier. For many of the sisters this was a brand new taste experience. For me it was a reviving of one of my happiest early life memories.
Original Streits Matzo Ball Recipe
- Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs. Mix well. Add Matzo meal and stir.
- Refrigerate at least one hour.
- Form into balls and drop into pot soup or boiling water. Cook 20 minutes.
- Mince the garlic and dice the onion, celery, and carrots.
- Sauté the garlic, onion, celery, and carrots with the vegetable oil in a pot
- until the onions become transparent.
- Add chicken broth, 2 cups water, pepper, and one or two sprigs of dill to the pot.
- Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down and simmer for 30 minutes.
- After the soup has simmered, add the shredded chicken breast to soup.
- Add matzo balls to the soup and let them simmer for 20 minutes without removing the lid.
- Garnish with fresh dill before serving
All the convent sisters continue to work on preparations for Spirit of America Band’s participation in the Dubai workshops at the end of this month. Whether or not they play an instrument or are even going on the trip themselves every sister is very involved and supportive of the endeavor in whatever way they are able to contribute.
Last week the emphasis was on sewing. All who could helped with the job of fitting, altering and adjusting each uniform. This week when the participants from all over the country come together for rehearsal, we will be feeding about 200 people for the entire weekend; so much help will be needed in Paraclete House Kitchen. One of the meals that has hit the spot with most of the group and received a lot of praise is this hearty beef stew that not only provides them with needed energy but also satisfies their taste buds in a special way.
- Place in a 5- to 6-quart slow cooker.
- Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
- Heat oil in large skillet over medium-high.
- Repeat procedure with remaining beef.
- Add wine to skillet; scrape to loosen browned bits from bottom of pan.
- Bring wine to a boil, and cook 1 minute.
- Add to slow cooker.
- Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
- Add thyme sprigs and bay leaves.
- Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
- Whisk together flour and remaining 1/2 cup stock.
- Add flour mixture and to slow cooker.
- Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
- Discard thyme sprigs and bay leaves.
- Garnish with parsley, if desired.