Showing posts with label herb. Show all posts
Showing posts with label herb. Show all posts
Friday, April 4, 2014
Crispy Salmon Cakes with Creamy Lemon Herb Dipping Sauce
Note: Almost every time Ive made salmon cakes, Ive used canned salmon because lets face, my husband is in grad school and we are on a low budget. The original recipe calls for a 1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces. Since Ive never made it that way, I put canned salmon in the recipe, but Im confident these would taste far superior following the recipe and using fresh. So do what you want! If you too are low on funds, use canned and I promise they are still totally delicious! Also, if using the canned salmon, add 1 egg to help them stay together. They still taste great without it, but youll have a lot more trouble keeping them together.
Also remember to whip up your sauce before you start your salmon cakes since it needs to chill for 30 minutes. Enjoy!
Crispy Salmon Cakes
Serves 4 (makes 8 cakes)
3 T. plus 3/4 c. panko bread crumbs
1 scallion, sliced thin
1 shallot, minced
2 T. minced fresh parsley
2 T. mayonnaise
4 tsp. lemon juice
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. pepper
pinch cayenne pepper
20 oz. canned salmon (or fresh - see note)
1 egg (optional, only if using canned salmon instead of fresh)
1/2 cup vegetable oil
1 recipe Creamy Lemon-Herb Dipping sauce (recipe below)
Line plate with paper towels and set aside. Combine 3 T. panko, scallion, shallot parsley, mayonnaise, lemon juice, mustard, egg (if using), salt, pepper, and cayenne in bowl. (If using fresh salmon - pulse in food processor in 3 batches until coarsely chopped into 1/4-inch pieces). Add salmon to bowl with panko mixture. Gently mix until uniformly combined.
Place remaining 3/4 cup panko in shallow baking dish or pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting cake into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Place cakes in skillet and cook, without moving, until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2-3 minutes. Transfer cakes to prepared plate to drain for 1 minute. Serve with lemon wedges or sauce.
Creamy Lemon-Herb Dipping Sauce
Makes about 1/2 cup
1/2 cup mayonnaise
2 T. plus 1 1/2 tsp. lemon juice
1 T. minced fresh parsley (or 1/2 T. dried)
1 T. minced fresh thyme (or 1/2 T. dried)
1 scallion, minces
1/2 tsp. salt
Pepper
Mix all ingredients in a small bowl and season with pepper to taste. Cover and chill until flavors blend, at least 30 minutes.
Source: Cooks Illustrated Cookbook
Wednesday, March 26, 2014
FRESH HERB VEGGIE DIP
I learned to cook with dried herbs because fresh herbs were not always available where I live. Fresh herbs not only measure differently, but they taste entirely differently, so learning to cook with them is an on-going process for me.
This summer, I have several pots of herbs growing fairly successfully. I am growing rosemary, thyme, basil, chives, sage, oregano and apple mint. I am on the search for recipes calling for fresh herbs, so if you have a favorite one to share, please let me know.
This summer, I have several pots of herbs growing fairly successfully. I am growing rosemary, thyme, basil, chives, sage, oregano and apple mint. I am on the search for recipes calling for fresh herbs, so if you have a favorite one to share, please let me know.
Many of us will be entertaining company over the 4th of July. This is a recipe for a very light tasting cream cheese dip, using fresh herbs. It is sure to please your company.FRESH HERB and VEGGIE DIP
12 ounces of whipped cream cheese spread2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
1/8 teaspoon cayenne pepper
dash of salt
1/2 cup shredded carrots
1/4 cup green onions (sliced extremely thin)
3 radishes diced very small
Mix everything in a small bowl and let it sit (covered) in fridge overnight. Serve
with crackers, pretzels or raw veggies.
NOTE: Next to my herb garden, I have a large planter of catnip growing; it is just starting to show a few small blue flowers. Our cat, as well as our neighbors cat, sit next to it and purr loudly while they rub up against the planter, lol.
I think Tabithas had enough catnip for today...dont you??
Friday, February 28, 2014
SANDRA’S BAKED WHOLE WHEAT HERB PITA CHIPS
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| These warm and crispy herb pita triangles have a crazy-good texture and flavor you just cant get compared to the store-bought version... |
Servings: (10)
Prep: 5 Mins.
Cook: 7 Mins.
INGREDIENTS
6 whole-wheat pita bread pockets
Olive oil cooking spray
Spice/Herb Mixture:
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
1 teaspoon dried cilantro
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
METHOD
Preheat oven to 400 degrees. Line a couple of baking sheets with foil; spray, then set them aside.
Cut each pita bread around the circumference so you have 12 halves.
Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray.
Mix the spice/herb mixture in a small bowl. Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere. Repeat, doing the same on other side of pita halves as well. Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).
You will be baking these in batches. Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy. Watch carefully, as they could easily burn! ~ Enjoy!
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Tip: I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.
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| Click here for Sandras Addicting Baked Tropical Jalapeno Spinach Dip |
Wednesday, February 5, 2014
Cold White Bean Herb Salad – Mmm Good Stems!
You told yourself you were going to add them to your next stock, forgetting you don’t make stock, and the sheared remains end up in the back of the vegetable crisper where they die a slow, slimy death. Well, this may be the answer.
Both cilantro and Italian parsley have tender stems that pretty much taste exactly like the leaves. By slicing the last half of the bunch thinly, across the stems, you have a perfect addition to any simple, cold bean salad. Besides herb stem recover and utilization, this recipe deserves to be in the rotation for two other very good reasons. It only takes like five minutes to makes, and goes beautifully with any and all of the traditional grilled or barbecued summer meats.
This video also reminds me that you wannabe food snobs need to stop making fun of people that don’t like cilantro. For about 10% of the population, due to certain receptors on the tongue, cilantro tastes nasty, which explains why so many people detest the stuff. The good news is that parsley works even better, so everybody wins.
On a spice note, I used Aleppo pepper here instead of cayenne or pepper flakes, and I hope you do the same. I only discovered this pepper recently, and just love it. It’s hot, but not too hot, and has a bright, fruity flavor I think you’ll really enjoy. Please note: In the video I said it was my new favorite pepper, but I only did that to make cayenne jealous. I hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
1/2 bunch (the stem end) Italian parsley or cilantro, chopped
1 can (15-oz) white beans, rinsed and drained
3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to taste
2 tbsp white wine or champagne vinegar (or rice vinegar if you want it a little sweeter)
3 tbsp olive oil
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to taste
2 tbsp white wine or champagne vinegar (or rice vinegar if you want it a little sweeter)
3 tbsp olive oil
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