Another One That's Gina's Fault: Salmon Cakes

It's lovely when my friends support my hobbies. This past holiday season, I was gifted with a small jar of Penzey's wasabi powder. For the smell of the place alone, I miss living with easy access to a Penzey's.

When I took and experimental whiff of the powder, my brain immediately went, 'salmon,' and I thought I'd make salmon cakes. It didn't take long for the ingredients to come together in my head. I surfed the web a bit until I had a good idea of the proportions and came up with this:

• 1 14.5 ounce can pink salmon (do not drain)
• 3 green onions, chopped 
• 3/4 Cup of bread crumbs
• 1/2 teaspoon of celery seed
• 1/2 teaspoon of wasabi powder
• 1 Tablespoon soy sauce
• 1 egg, lightly beaten
• 1 t light oil
• 1/2 teaspoon Shichimi Togarashi (a Japanese red pepper mix that I utterly adore)

Preheat your oven to 350 F. Carefully (as in be prepared for splashing) de-can the salmon using a fork and take apart any large chunks. Combine with the rest of the ingredients, using a rubber spatula. 

I wanted cakes, not patties, and while I know they're often fried, it made sense to me to use one of my muffin tins. Well, tin is really not the word, I have these:

I didn't press the mixture into the tin, rather I rolled it into six spheres, and then baked for 35 minutes.

For condiments, I put 2 T of mayonaise, 1t of soy sauce and 1 T of a creamy garlic hot sauce by Famous Daves in a ramekin and stirred until everything was evenly distributed. 

For serving, I put 2 cakes on a bed of butterhead lettuce and squeezed a bit of lemon over.

For a first try, I think they're pretty damn good, but I have some plans for improvement most of which can be summed up in one word: MORE. Green onions, wasabi powder, Shichimi Togarashi. I got a little of the wasabi flavor, but not quite enough. Under consideration as additives are finely chopped celery (I rarely buy celery because I need so little at a time. I should check a local salad bar) and a shallot. Also more lemon. Many of the recipes I browsed have red pepper in them, but I think that would take away from the wasabi and I don't want that. Some shishito peppers on the side, maybe.

Now, I need crabmeat to go on sale......

Things I Will Not Buy Again: Salad Dressing

I started making my own salad dressing when I lived in Tennessee. If you've spent a lot of time in the American South, you'll know that ranch dressing is featured almost everywhere. Generally speaking, dressings are often creamy and most of them, no matter how good they taste are terrible for you. The sugar content alone is enough to make you scream.

At a large party a long time ago, there was a salad on the table and of course we served ranch. One of the attendees strongly disliked ranch and asked for vinaigrette. The hostess was not about to go and buy some. I dashed into the kitchen and made this in 30 seconds. It was something I'd watched my father make multiple times

• 1 Tablespoon vinegar (my friend had red wine in the house)
• 3 Tablespoons olive oil (a light one is good here)
• Pinch Salt
• 4 grinds of Black Pepper (or three shakes)
• 2 shakes dried Oregano
• Pinch of sugar

I tend to save glass iced tea bottles for making dressing because then I can shake the hell out of it to blend and then taste. 

Yes, there is a touch of sugar in here, and if you're avoiding it altogether, you can leave it out. I do find it makes a nice addition, and you only need a tiny bit to work against the tartness of the vinegar.

The 3:1 base is good for starting all kinds of experiments.

I haven't made my own creamy dressing in a while, but it starts with mayonnaise and milk. Unfortunately, I do not remember the proportions I used, but I can tell you there were a lot of herbs and no sugar. 

It's easy. You probably have the ingredients for a good dressing in your pantry already. Feel free to mess around!

Who Says You Can Only Have Dressing at Thanksgiving?

I didn't try it until I was in my teens, but when I did, I fell in love with stuffing (in the bird) and dressing (out of the bird). I've had both in multiple forms and formats including:

• Wonder bread cubes (hi Janet!)
• Pre-seasoned bread cubes, which are a bit salty, even for me, and Nexx will tell you I put salt on my salt.
• Rice, usually a mix of short grain and wild rice, which isn't rice at all.
• Cornbread, which is not my thing. So very not my thing.
• Stovetop out of a box. Again, a bit salty, but convenient as all get out, and if you add a few things, you can spread the salt among the other ingredients.
• Leftover bread from that Italian place in Stamford. Fabulous food, and we ordered delivery one evening and they send us enough bread that I was easily able to fill my 9x13 baking dish.

Getting into ingredients, and I'll * the ones I've used. This year's ingredients are in blue:

• Celery*
• Onions*
• Chunks of roast pork (yum!)
• Oysters*
• Chestnuts (not my thing)
• Walnuts*
• Apples* (I adore apples and onions together)
• Hard-cooked eggs
• Breakfast sausage--before you say "wrong kind of sausage," note that a lot of breakfast sausage has a nice measure of sage)
• Smoked sausage* (a personal favorite)
• Kielbasa* (bring on the garlic!)

While Nexx was trying yet another store to find us a turkey breast, I asked him to pick me up some bread. He came home with a sliced round loaf of "country bread," which was perfect. The ingredients on the package said, "wheat, yeast, salt." Not sure how sugar got left off the label to feed the yeast, but it was nice that it wasn't the first ingredient.

I spread out the slices on a baking pan on Tuesday night, put it in the oven and ignored it for 24 hours. One Wednesday, I cut it into cubes (we need a serrated knife, sweetie), but the actual creation didn't get going until the duck was in the immersion circulator.

• Bread cubes from above
• 2 stalks of celery, chopped
• 2.5 Cups chopped onions
• .5 pounds of kielbasa--about half a package (I wanted smoked sausage, but let Nexx have his way), chopped into .75" pieces
• .5 pounds of shucked oysters, chopped. We had a can, and reserved half the oyster liquid
• zest of half a lemon (I wanted a little brightness to counter the richness of the oysters)
• 1 quart turkey stock
• 1 stick of unsalted butter to be melted 
• 1 egg, beaten (I'm honestly not sure this is necessary, but it seemed like a good idea).
• 2 Tablespoons Rosemary
• 2 shakes of garlic powder
• 1 Tablespoon parsley
• 1 Tablespoon Fines Herbes 

Saute the kielbasa over medium heat for about 5 minutes, to the point where it starts releasing fat & juices, but take out of the pan before it gets brown. 

Chop your vegetables. Put them in a bowl, no need to separate

I used our stew pot, as our biggest bowl was too small. Put in the bread cubes and the herbs in your and toss until well-mixed. Next up, the vegetables and meat, a little at at time, stirring constantly with a rubber scraper.

Add the melted butter and stir in, then add the broth one cup at a time, continually stirring until the bread cubes are damp and soft. Put in 9x13 baking pan, cover with foil. Bake at 400 F for 60 minutes, remove the foil and bake for another 15-20 minutes until top is crispy. The most fun thing about dressing, to me, is the interplay of all the different textures.

Next time, more oysters, but otherwise I'm very happy with this. I think Nexx is too because he's been very busy the last few minutes scarfing the leftovers.

Cheers! 

Who Says You Can Only Have Dressing at Thanksgiving?

I didn't try it until I was in my teens, but when I did, I fell in love with stuffing (in the bird) and dressing (out of the bird). I've had both in multiple forms and formats including:

• Wonder bread cubes (hi Janet!)
• Pre-seasoned bread cubes, which are a bit salty, even for me, and Nexx will tell you I put salt on my salt.
• Rice, usually a mix of short grain and wild rice, which isn't rice at all.
• Cornbread, which is not my thing. So very not my thing.
• Stovetop out of a box. Again, a bit salty, but convenient as all get out, and if you add a few things, you can spread the salt among the other ingredients.
• Leftover bread from that Italian place in Stamford. Fabulous food, and we ordered delivery one evening and they send us enough bread that I was easily able to fill my 9x13 baking dish.

Getting into ingredients, and I'll * the ones I've used. This year's ingredients are in blue:

• Celery*
• Onions*
• Chunks of roast pork (yum!)
• Oysters*
• Chestnuts (not my thing)
• Walnuts*
• Apples* (I adore apples and onions together)
• Hard-cooked eggs
• Breakfast sausage--before you say "wrong kind of sausage," note that a lot of breakfast sausage has a nice measure of sage)
• Smoked sausage* (a personal favorite)
• Kielbasa* (bring on the garlic!)

While Nexx was trying yet another store to find us a turkey breast, I asked him to pick me up some bread. He came home with a sliced round loaf of "country bread," which was perfect. The ingredients on the package said, "wheat, yeast, salt." Not sure how sugar got left off the label to feed the yeast, but it was nice that it wasn't the first ingredient.

I spread out the slices on a baking pan on Tuesday night, put it in the oven and ignored it for 24 hours. One Wednesday, I cut it into cubes (we need a serrated knife, sweetie), but the actual creation didn't get going until the duck was in the immersion circulator.

• Bread cubes from above
• 2 stalks of celery, chopped
• 2.5 Cups chopped onions
• .5 pounds of kielbasa--about half a package (I wanted smoked sausage, but let Nexx have his way), chopped into .75" pieces
• .5 pounds of shucked oysters, chopped. We had a can, and reserved half the oyster liquid
• zest of half a lemon (I wanted a little brightness to counter the richness of the oysters)
• 1 quart turkey stock
• 1 stick of unsalted butter to be melted 
• 1 egg, beaten (I'm honestly not sure this is necessary, but it seemed like a good idea).
• 2 Tablespoons Rosemary
• 2 shakes of garlic powder
• 1 Tablespoon parsley
• 1 Tablespoon Fines Herbes 

Saute the kielbasa over medium heat for about 5 minutes, to the point where it starts releasing fat & juices, but take out of the pan before it gets brown. 

Chop your vegetables. Put them in a bowl, no need to separate

I used our stew pot, as our biggest bowl was too small. Put in the bread cubes and the herbs in your and toss until well-mixed. Next up, the vegetables and meat, a little at at time, stirring constantly with a rubber scraper.

Add the melted butter and stir in, then add the broth one cup at a time, continually stirring until the bread cubes are damp and soft. Put in 9x13 baking pan, cover with foil. Bake at 400 F for 60 minutes, remove the foil and bake for another 15-20 minutes until top is crispy. The most fun thing about dressing, to me, is the interplay of all the different textures.

Next time, more oysters, but otherwise I'm very happy with this. I think Nexx is too because he's been very busy the last few minutes scarfing the leftovers.

Cheers!