Salmon Cakes

I made grilled salmon for dinner last night.  It was a big fillet. 

Really big.  We like salmon but it was BIG.  There was a lot leftover; so tonight I made salmon cakes.  This recipe is Ina Garten's.  I am a big fan of Ina's recipes.   I just adapted this recipe to use my leftover salmon.  I must admit that my family liked the cakes tonight better than the original meal.

Assemble your ingredients.   Finely dice your vegetables. 

Saute them on low heat until translucent.

Dice your bread.  Make bread crumbs and toast them.

Crumble your salmon.  Add the binders and mix gently.

Shape into loose patties.

Pan fry in a little butter and olive oil.

Top with some homemade lemon parsley mayonnaise and enjoy!!!

  Thanks Ina. 

Note:  I love this recipe.  However, I think that it is better to use large eggs instead of extra-large ones.  The mixture is a bit loose and wet and it is hard to shape into patties.  I  would add the eggs at the end, a little at a time, until you get the mixture just moist enough for you to form.  I also would decrease the salt a bit as the capers are very salty.  You may also want to slightly increase the amount of bread crumbs.




Salmon Cakes                     Adapted from Ina Garten


• 1/2 pound fresh salmon
• Good olive oil
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 3/4 cup small-diced red onion (1 small onion)
• 1 1/2 cups small-diced celery (4 stalks)
• 1/2 cup small-diced red bell pepper (1 small pepper)
• 1/2 cup small-diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot sauce (recommended: Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
• 3 slices stale bread, crusts removed
• 1/2 cup good mayonnaise
• 2 teaspoons Dijon mustard
• 2 large eggs, lightly beaten

Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Lavender Wands

English lavender grows well and abundantly here in my city garden zone 5 climate.  Many years ago I made lavender wands and I have been waiting for the buds to be "just right" for a few days now to make more wands. 

For the best quality stems and oil content, cut them just before the buds open and in the early morning; then set them aside to wilt a bit before attempting to bend the stems so that they don't break.

Supplies for 1 wand:  
2 or 3 feet of a 1/8"-1/4" ribbon (I buy a spool because it is more economical; I make a lot of wands)
An odd number of stems for each wand (I use 15 stems for mine) 
Scissors
Small elastic bands (optional)

Strip all the leaves from the stem and score the stems part way through very gently with your fingernail about 1/2" below the bottom blossoms.  This is where they will bend back on themselves and will help them to bend, not break. 

Line them up so that the bottom blossoms are even with each other.   At this point you will enclose the "stem bouquet" with an elastic band or ribbon.  If using only the ribbon, tie the short end of the ribbon tightly around the stems in place of the elastic in the photo above, leaving a 1/4 " tail and leaving the ribbon attached to the spool if using. You may find it easier at first to use the elastic band and the ribbon.  However, I just tie my ribbon right on the stems below the bottom blossoms. 

Gently bend the stems around the blossoms so that they form a cage.  Arrange the stems in a circle as evenly as possible.  If you tied the ribbon around the stems, pull the long piece to the outside and let it hang until you do the next step.  If you used an elastic, tie the short end of the ribbon to the top of the cage around one of the stems.  Either method,  tuck the short end of the ribbon inside so it doesn't show (if you used an elastic, it will also be covered by the weaving).  Now weave the ribbon over and under every other stem, continuing in a circular direction until you have enclosed all the blossoms. 

 The first two rows are the most difficult.  After you have the basket weave pattern established it will become easier to see where to place your ribbon. When all the blossoms are covered, wrap the ribbon around the entire handle once or twice and tie the ribbon off with an overhand knot, leaving a long tail.  Cut it from the spool.  I tied a second piece of ribbon around the first and tied a bow.  Trim the bottom of your stems and the ribbons. 
*The stems will shrink as they dry and you may need to tighten the ribbon up a bit so leave enough ribbon to work with if you find it necessary to do so.

Aren't they pretty? The aroma will last a long time. They can be hung in a closet or placed in a drawer...or tie one on top of a gift.  You might even give them as party favors.  If the scent begins to fade, crush the wand a little with your fingers to refresh the aroma.

Making hay (and rugs) while the sun shines.

How was your weekend?  Ours was great.   We got delayed at a railroad crossing by a coal train, to my dismay and my husband's delight.  

This was the view as we entered town.  The farmers are on their second cutting of hay, which is good.  A wet spring also brings lots of grasshoppers and mosquitoes.  Not so good!  Why don't they ever bite my husband?  I must have 40 bites (even with mosquito repellent).  Him?  Nary a one. 

I had some time to work on my rug this weekend.  I added five more rows and doubled its size.  I have decided not to buy any fabric and just let it be a true scrap rug. You see, I have a room full of fabric.  Some people collect stray pets from the pound; I collect stray fabric.  From friends, quilt guild members; I never met a piece of fabric I didn't like (well, not exactly true, but I can't bear to see it wasted).  So I have quite enough for a scrap rug.  Enough fabric for a lifetime (mine and several other people's) of scrap rugs.  Fabric that is not exactly right for a quilt block looks fine in a rug.  Odd patterns are disguised and sometimes the "uglies" are the nicest surprise!  My only qualification is that the fabric be 100% cotton.

I promised to tell the story that goes along with this rug. 

I have some dear friends, Kris and Jay.  Jay's mother Melba, learned this craft, which she calls Swedish rug braiding, many, many years ago.  An elderly Swedish immigrant who was a member of Melba's church congregation was concerned that this craft would die out so she asked some of her young friends to learn it.  Melba agreed.  Shortly after, her friend passed away but Melba is still braiding rugs.  Jay wanted to spend some quality time with his now-elderly mother so he asked her to teach him to braid.  Jay makes his from
old sheets from second hand stores (there is a lot of yardage in one sheet and apparently Jay does not have a fabric stash he wants to use up).  My friend Rosie asked Jay to teach her to braid and he did.  Then I asked Jay to teach me and he and Kris taught me.  Rosie, having already made her rug by this time, gave me a few pointers, which I adapted some, and changed a bit, and added to Jay and Kris' instructions.  Thus, I am making my braided Swedish Rug, with adapted techniques that work best for me.

I expect this rug will last a long time; although not quite an heirloom like my quilts.  I love that my friends and family are represented in it.  I've braided strips of of leftover fabric from things I've made for each of my children, some from my own quilts, and even fabric from a few of my husband's purchased cotton dress-shirts.  Rosie gifted me the leftover fabric strips from her rug, so she's represented, as are Jay and Kris.  Even Melba and her long dead Swedish friend are part of the rug's story.  Even though the Swedish woman's name was long ago forgotten, her beloved craft is still alive and providing joy to a new generation of crafters.  I hope that she knows this and is content.

And Me?  I'm in there too.  You see it takes a lot of patience and commitment to braid a rug.

Dinner with Helen (Tartelette)

I was fortunate to be invited to dinner with some great fellow food bloggers last night.  The guest of honor was Helen Dujardin of Tartelette blog fame; all the way from South Carolina. She's here to speak at a conference in Park City.  That's Helen (on the left) with Becky.

What a treat to meet her!  I have followed her blog for a long time.  If you have never read it, you should; immediately.  She is a wonderful photographer.  Her blog is like eye candy. A trained, professional pastry chef, her tutorials and recipes are well-written and precise.The best thing is that she is a REAL person.  No pretense, no grandeur, just down to earth and very likable.  Humble and hard-working, she has truly earned any accolades which she has received.  It was so fun to talk with her and learn from her.  She was genuine and generous in sharing her knowledge.  Thanks for coming Helen.  It was such a pleasure to meet you!  I felt like we all were old friends before the evening was over.

There were many other accomplished women in attendance, as well. 

Back row:  Becky (Project Domestication), Barbara (Barbara Bakes), Maria (Two Peas and Their Pod), Helen (Tartelette), Brooke (Cheeky Kitchen), Holly and Baby Kayla (Phemomenon), Bonnie (City home / Country Home), and Dara (Cookin' Canuck).
Front Row:  Becky (Vintage Mixer) and Cristie (The Table Runner).  Jaime (Sophistimom) arrived after the photo.

Some new and a few old friends; all lovely people and great cooks.  You would expect that, of course, but you never know when you see a recipe on a blog if it really is good.  Well, these women were the genuine article, and they DO know how to cook, I wouldn't lie about that.  Click on their links above to visit their blogs and get their recipes. The event was held at Cristie's.  As you can see by the photos it was a beautiful setting and she went to a lot of work to make it a memorable evening.  She was a terrific hostess in every way. 

What would a food blog be without food photos?  We were asked to bring appetizers, salads, or a dessert.  I was thrilled to be included.  My girls asked, "How did you get invited to this group?"  I'm not sure, but I'm mighty grateful.  I mean really, how often do I get invited to meet a national food blogging celebrity?

My contribution was this arugula salad (before it was tossed).  Cristie brought her simple yet elegant vases over to hold some of the flowers from our backyard.

I hope you'll try this salad.  Leave a comment and let me know what you think.

Arugula Salad with Grapes and Pecans

4 tsp. apricot jam

3 Tab. white wine vinegar

3 Tab. extra-virgin olive oil

1 small shallot, very finely minced (about 1 Tab.)

¼ tsp. salt

¼ tsp. pepper

½ small fennel bulb, cored, trimmed of stalks and sliced very thin (about 1 C.), fronds chopped coarsely   (about ¼ C.)

5 oz. baby arugula (about 8 C.)

6 oz. red seedless grapes, each grape quartered lengthwise (about 1 C.)

4 oz. Gorgonzola, crumbled (about 1 C.)

½ C. chopped pecans, toasted in skillet over medium heat until fragrant, about 4 minutes

Whisk jam, vinegar, oil, shallot, ¼ tsp. salt and ¼ tsp. pepper in medium bowl. Toss fennel and vinaigrette in large bowl; adjust seasonings with salt and pepper if necessary; let stand 15 minutes.

Toss arugula, fennel fronds, and grapes with vinaigrette mixture. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.

Serves 8 people.

Raspberry Jam

The market had cases of raspberries on sale today.  We have a raspberry patch in our backyard but we reserve those for fresh eating not jam.  The raspberries I bought today weren't as flavorful as the varieties that we grow but they made a great jam.

I assembled my supplies and equipment; got my bottle lids softening in boiling hot water;  and picked through my raspberries (you don't want leaves or stems in the jam).  Berries don't last long and you never, ever want to wash them until you are ready to use them as they will mold quickly when wet.  Even though these berries were very fresh and I used them the same day I bought them, I found several moldy berries in each clam-shell.  Even one bad berry will ruin your batch so do go through them individually and carefully before washing  and mashing them.

Now wash and mash your berries (not too much, we're making jam not jelly).

 I don't like too many seeds in my jam so I push about half of the mashed berries through a strainer (not a chinois, because we want the pulp) and then I discard the seeds. You will need a few extra cups of berries if you do this but I think it is worth not having all those seeds in your finished product.  I could make jelly but I like having the pulp in the jam.  Add the pulp to the other mashed berries, measure out the correct amount now that they are mashed and put the fruit into a large stockpot or heavy bottomed pan.  Follow your recipe instructions.  Ladle into jars.  My ladle holds exactly 6 oz. so one generously full ladle adequately filled my half pint jars.  Process in a boiling water bath.  Remember to add extra time to the recipe's processing time for higher altitudes.  A good recipe should tell you  how to do adjust for different altitudes.

Remove the processed jars from the bath and let them cool.  Listen for the "ping" that the lids make as they seal. Jump for joy when all 12 jars seal!  If you find that one doesn't seal, just store it in the refrigerator and use it first.
I didn't have enough berries left in the case to make another batch so I saved one box to eat for breakfast (hopefully they won't go bad before then) and I froze the rest on a cookie sheet.  When they are frozen solid I'll pack them into containers.  This way I can take out only as many berries as I need later instead of having to defrost them all because they are frozen individually and are not stuck together.

I used the recipe from the Sure-Jell pectin box and got 12 half pints of jam out of 1 batch.  The jam is tart and tangy and oh so good.  Raspberry jam always gets eaten first at our house. I can't wait for the  backyard berries to ripen!

I've submitted this post to Two for Tuesdays.  Check it out to see what others are doing with Real Food.

The Color Purple and Lilleput

Ever heard the expression, "Don't judge a book by it's cover"?

This Whole Wheat Mixed Berry Bread is one of the two breads for the 14th Bread Braid for HBinFive.  The bread was pretty...well, pretty purple, that is.  Do you think Oprah would like this bread?  Would anyone, I wondered?

The dough was really wet and hard to form, but it baked up with a nice crumb and was moist but not sweet.  I took a plate of this bread with it's accompanying honey butter to Thursday Social Knitting.  Did we like it?  Well, some did and some really didn't.  No one was thrilled with it.  Someone tactfully noted that it might make good toast.  One of us ate half a piece and politely asked if I minded if she threw the rest in the garbage. I believe in honesty and don't mind constructive criticism, even if disagree (which I didn't so much this time).  The purple color of the bread (you add the berries and their juices when you mix the dough) was quite off-putting to most.  This is not an enhanced or touched up photo, folks; that's the accurate color of this bread.  Really!  Wilton probably has a food color just like this called Neon Purple.

My family members were not huge fans of this bread either, although they are always polite and tactful. 
Example: I heard Rachel come in from work.  Next thing I hear:  "Whooaaaa...Gross!!!"  She'd found and tasted the bread. 
This experience reminds me of the summer I planted Purple Peruvian potatoes (which were very chic that year).  Seemed like a good idea; color on the plate and all, but that bright purple pile of mashed potatoes did NOT fly at my house.  Who serves purple mashed potatoes on any other day than April Fool's day?  Never mind that they tasted the same as white potatoes.  Some times you just shouldn't mess with a good thing.  Would I make this bread again?  Probably not.  Almost everyone agreed (well, actually everyone did) that a good quick bread with berries is highly preferable to this recipe.   Check this link (Michelle's Big Black Dog Blog) to see what the other members of the group thought about this bread. The braid is always posted on the 15th of each month.

Speaking of knitting group...I've been knitting this jacket, (pattern by Lene Alve) for awhile now. 

I finally got the flow of the short rows.  Don't ask how many times I had to FROG.  It's relaxing (well, now it is) and I am excited to finish it , although I've been sidetracked by a rug (among other things).  It's knit with sock yarn and on size 1 needles so check back in ...oh, 6 8 months or so.  If only there were 36 hours in a day and I didn't need sleep.

Extremes

This is how our weekend started out.

And this is how it ended.

On Friday we went to Marysvale canyon to ride the bike trail that is built on the old railroad grade. 

We rode up the Canyon to Big Rock Candy Mountain (remember the 1950's song by Burl Ives?) and then rode down the canyon in a headwind.  So much for easy coasting downhill.  At least our legs were fresh going up. The river is quite high.  We have had unseasonably hot weather lately so there is a lot of runoff right now, which is why the river is so muddy.  It was a nice ride...16 miles round trip and the weather was perfect for riding; overcast and about 60 degrees.

The Fremont Indian state park is just a few miles away and we hiked some of the trails up to the petroglyphs which are absolutely amazing.  They were etched, chipped or chiseled into the rock around 1100 A.D.  Their meaning is unknown.  The Fremonts lived in Utah and in a few of the surrounding areas.  They are not related to the Anasazi and this rock art is the only remains in nature of the largest colony of Fremonts ever found.

There are 697 panes of petroglyphs here in the park, most of which are extremely accessible and easy to hike to.  Their buried lodges were excavated when the freeway was built in the 1983; such a shame that the road had to go through this archaeological treasure.   The museum was built to house the artifacts that were found. 

The scenery here is wonderful.  This is the mountainous desert Southwest at its' finest.   There is such diversity  in our landscape.

It was past lunchtime so we stopped and ate sandwiches at the Ideal Dairy before heading home.

Saturday morning it was still raining and we couldn't mow the lawn, so we headed out on a car trip through Fairview Canyon to Helper and the town museum.  On the way there, we drove through Scofield.  My great-grandfather died there at the Winter Quarters Coal Mine in the 5th largest mine disaster in American history.  200 men died that May 1st, 1900.  The museum was really great, and  we ate lunch in the old mercantile building on Main street.

The summit of Fairview canyon (which is a scenic byway and so very beautiful) is about 10,000 ft. above sea level.  It was raining all day and about 4 miles before the summit we encountered snow.  Don't you love the sign about fires at the summit?....DUH!!!  Do they really need to tell people not to build fires on the asphalt?  Apparently so.  There were 3 inches of snow sticking on the ground on June 12th going further down the canyon.  We were driving 20 mph in 2nd L gear and in 4 wheel drive down the mountain, and I was hoping we wouldn't slide off a 200 foot cliff.  We slowly and safely made our way down  but we passed 2 police cars with sirens going up very fast. Someone wasn't as fortunate or as cautious.  

The owls are still here in the yard.  I guess they'll stay until the food runs out.

Don't forget to enter my CSN giveaway.  There are only 2 days left.