It was as tasty as it is attractive. I'll see if I can pry the recipe from her.
Tuesday, October 28, 2014
My mother was a great fan of what she called "salmon patties" and med them often. Her recipe called for canned salmon, egg, bread crumbs, chopped onion and celery, and a few spices.
I have a few different recipes, but all start with coarsely chopped raw salmon. This one used a small amount of self-rising flour as a binder rather than egg and bread crumbs. I also added minced shallot and red bell pepper, salt, pepper, parsley, and a dash of Siracha.
Sauerkraut is one of the easier preserved foods you can make. It's sort of a gateway drug; all you need is cabbage and salt. Add spices, and change the vegetable, and pretty soon you're making kosher dills or kimchi.
Shred a cabbage. You can do this by hand, with a mandolins, food processor, whatever you like. Add kosher salt- about T per 5 lbs of cabbage. Weigh down in a glass or ceramic container with a plate and a weight of some sort. I'm using a traditional pickling crock and weights here. It should start fermenting in a day.
at 8:52 AM
Tuesday, September 23, 2014
We took advantage of the last warm days, not to mention the fading light, to enjoy a back porch meal. The chicken thighs were marinated for several hours in a mixture of soy sauce, Thai fish sauce, brown sugar, garlic, pepper, and mirin. The potatoes were tossed with olive oil, salt, and pepper,mand grilled alongside the chicken.
For the Brussels Sprouts I used a recipe from a long time correspondent, writer Miriam Ungerer, author of several books including Good Cheap Food. Miriam's method, which she said was a hit even with sprouts haters,means to boil them in salted water, drain, sauté in a LOT of butter until browned, and then add plenty of freshly ground pepper.