Saturday, June 30, 2012

Marinated Broiled Salmon with Garlic Spinach

Copper River Salmon is in season right now and we all love it.  This is just one of the many ways we eat it.  Mix 4 T. soy sauce, 3 T. grated fresh ginger, 2 T. honey, a sprinkling of pepper and 3 T. of sesame oil.  Whisk this and pour it in a ziplock bag with your salmon.  Marinate it overnight.

When you are ready to cook it, turn the broiler on and while it is heating, melt 2 T. of butter in a pan.  Saute' 3 diced garlic cloves in the butter for a couple minutes and add some fresh spinach.  Sprinkle it with salt and pepper.  Place a lid on the pan for a few minutes until the spinach wilts.  Take the lid off and stir it around.

Broil the salmon flipping once and then back again until the top starts to get crispy.  Serve the salmon on a bed of spinach.  Fast, easy, delicious!

I have not gone to thrift stores in ages.  I stopped at two the other day and was glad I did.  I found this pullman loaf pan which is perfect for me because I only have one and my recipe makes 2 loaves.  2.99! 

And when I opened it I found the original wrapping still on it.  It had never been used.

Then I found these old bread pans for 49 cents.  I love old baking pans.

They cleaned up perfectly in the dishwasher.

And 4 nice souffle dishes for 2.99.

A perfect pate' terrine for 2.99.

A hardly used ball bearing rolling pin for 1.99.

And this was the best find of all.  I have this exact lasagna pan which I bought from Chef's catalog for around 40.00.  This is the absolute same pan, never used, for 2.99!  I always make double lasagnas and really needed a second pan.

This juicer is in perfect shape and was 1.99.  I have to be careful or I will be hitting the thrift shops too often again.

Friday, June 29, 2012

Blueberry Pie

I made a blueberry pie the other day.  I am not cooking anything in the heat we have today or for the next few days for that matter.

I used the same recipe I used for the blackberry pie.  http://octoberfarm.blogspot.com/search?updated-max=2012-06-23T10:14:00-07:00&max-results=7

I had been using the same pie crust for years and swore I would never change it.

But never say never.

This recipe is superior and so easy.

And Teddy loves the crust.

She pleads to get a taste.

I always top it with sugar too because I make my filling a bit on the tart side.

It turns out perfectly every time.


Who could resist?

Thursday, June 28, 2012

Lake Erie Perch Sandwiches

 When I was a little kid and we had to eat fish on Fridays, my mother would often make perch.  I've loved it ever since. And Lake Erie perch is my favorite.  When it is in season, it is time for perch sandwiches.

 Before dipping it in batter, I season it with sea salt and pepper.

 I make a light batter of seasoned flour, an egg and some milk.  It should be just thick enough to lightly coat the fish so you don't dilute the fish's flavor.  Fry it in a few tablespoons of canola or vegetable oil.  Again, you don't want a heavy oil that would interfere with the flavor of the fish.  Cook until golden and crunchy.

 Drain it on paper towels. Depending on how thick the fish is, finish it off in a 350 degree oven for 15 minutes.

 Serve it with ketchup, hot sauce or tartar sauce.  Or go for it and use all three.

It makes a particularly good sandwich on homemade bread.  I tossed this salad with Bev's salad dressing from the other day.  http://beverlysbackporch.blogspot.com/2012/06/old-fashioned-dressing.html

This is some seriously good salad dressing.

Wednesday, June 27, 2012

Lobster Rolls

One of my all time favorite things is lobster rolls.  I usually hold out for our annual trip to New England to indulge but we aren't going this Fall.  As much as I love our annual trip to Salem, I end up missing a chunk of my favorite time of year.  So, this year I am staying home to enjoy all of October though I am going to throw a party.  Thus, I made lobster rolls yesterday.

Lobster rolls are served on split top New England hot dog buns.  You need a pan like this to make them or you could just use a rectangular pan but then you don't get the rounded tops. Who needs rounded tops anyway?

Pour 1 C. of water in your mixer bowl.  Add 2 T. softened butter, 2 tsp. rapid rise yeast, 2 T. sugar, 1/4 C. dry milk powder, 1/4 C. instant potato flakes, 1 large egg, 1  1/2 tsp. salt and 3 C. flour.  Knead until you have a smooth dough.  Place it in a greased bowl and let it rise until doubled.  After it has risen, smooth it out into a rectangular pan.  The pan is 12X8 inches.

Place a greased cookie sheet on top and weight it down with something like a heavy cast iron skillet.

Bake it at 375 degrees for about 20-25  minutes. 

Turn it out of the pan and cool on a rack.

Slice the buns apart and slice each bun down the middle from the top but do not cut all the way through the bun.

 Look....a thumb!!!  And it sort of works!  My wonky thumb still is numb and it does not work 100 % yet.  However, the moment I got the brace off, I made it do what it is supposed to do.  I don't even really think about it much anymore.  I do my own rehab on it and it is moving very well.  I notice almost constant improvement so hopefully one of these days it will be back to normal.

This is why the buns are made this way.  You have to spread them with melted butter and broil them until they are golden.


How I managed to place these side by side I will never know.  The lobster is mixed with just a bit of celery, a squeeze of lemon and the tiniest bit of mayo.  Add some salt and pepper and there you have it.  Serve it with some homemade potato salad and a homemade pickle and you have a piece of heaven on a plate.

Tuesday, June 26, 2012

Cecilia's Old Fashioned Butter Cake

I love old recipes.  The kind that were whipped up using a bowl and a wooden spoon.  When I saw this recipe on this site, I just had to make it.  I love this blog and this will become one of the recipes I make over and over again.  I've already made it twice in less than 24 hours.  http://thekitchensgarden.com/2012/06/20/the-heat-is-on-for-mamas-butter-cake/

I can think of all kinds of additions to it but for now, I like it just like this.

Place 1 C. of sugar with 4 oz. of butter in the bowl of your mixer.  Or go for it and use a bowl and a wooden spoon!  Beat it until fluffy.

Beat in 2 large eggs at room temperature.

Add 1 tsp. of vanilla extract.  I also scraped the seeds from 1 vanilla bean which makes it even better.  Beat in 2 teaspoons of baking powder.

Put the paddle on your mixer and beat in 2 cups of flour alternating with 1/2 cup of buttermilk (or you can use milk).

Grease and line an 8 inch cake pan.

Pour the batter into the pan and smooth it out.

Bake at 350 degrees for about 45 minutes.  Mine took maybe 10-15 minutes longer.  Test it by sticking a toothpick in the middle until it comes out clean.

Turn it out of the pan onto a cooling rack.

Turn it with the top facing up.  Let it cool.

Celia served the cake plain but being an American, I add icing to everything!  Whisk some confectioners sugar with more vanilla bean seeds, 1 tsp. vanilla extract and a bit of milk to make a glaze.  Drizzle it over the cake.

I like it refrigerated but it is good any way at all.  If you click to enlarge the photo, you can see the flecks of vanilla seeds.

It is moist and dense and has an intense vanilla flavor.

I am not a cake eater but I think this is a wonderful recipe!  It is easy and quick and will please anyone you feed it to!  Thanks C!!!