Sunday, April 29, 2007

Spicy Salmon Cakes with Kale and Couscous

Use 1 large or 2 small cans of salmon (about 15 oz). Drain well and remove bones and skin. Flake and mix with 1/4 c corn, 3 chopped green onions, 1 diced serrano chile, juice of 1 lemon, 2 minced cloves of garlic, hot sauce to taste, a dash of Worcestershire, dried mint and dried tarragon, cajun seasoning, salt and pepper. Gently stir in 1/2 c panko and 1 beaten egg. Form 6 flat patties; squeeze gently and roll in panko. Pan fry in olive oil until golden brown and crusty.

Transfer cooked cakes to plate. Wipe pan and add olive oil, roughly chopped kale, and salt. Saute 3-5 min until tender.

Serve a mound of couscous topped with kale and two or three patties per person.

Friday, April 27, 2007

Quick Summer Dinner

Barbecue sausages (we got fresh pork-and-beef sausages from the farmer's market) and serve with bulgar pilaf-- saute onions, salt, and dried herbs in butter; when onions are translucent, add bulgar and saute; add chicken broth, bring to a boil, reduce heat and cover to cook.

Kale salad with Oro Blanco grapefruit (remove all skin and membrane) and avocado-- let grapefruit juice lightly dress kale, add white wine vinegar, olive oil, and salt and pepper.

Saturday, April 07, 2007

Quinoa Risotto with leftover chicken

(Quinoa is kosher for passover-- it's a grass, not a grain!)

Heat olive oil and saute 1 small diced onion. When onion is translucent, add 2 cloves minced garlic and 1 cup quinoa. Saute, adding more olive oil if necessary, 3 minutes. Deglaze with 1/2 cup white wine. When wine is almost absorbed, slowly add 2 cups beef broth, stirring constantly, for about 20 minutes. When quinoa is cooked (should look sprouted) but still saucy, add 1 grated carrot and lots of thinly sliced shittake mushrooms; stir and cook until mushrooms are done. Add leftover chicken (I used chicken in tarragon cream sauce, recipe by Jacques Pepin), and stir until heated. Turn off heat. Add 3 cups kale, torn into small pieces (I used two different kinds-- any green would work). Add zest and juice from 1 meyer lemon, chopped fresh tarragon, and 1/4 cup grated parmesan cheese.

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