Cod-Potato Fritters

 

Ingredients

• 1 lb (450 g) Yukon gold or russet potatoes, peeled and cut in chunks
• Some form of cod (See note)
• 1 small onion, very finely minced
• 2–3 cloves garlic, minced
• 2 large eggs
• 2–3 tbsp (or more!) chopped parsley (or chives)
• 2–4 tbsp all-purpose flour (as needed to bind - optional)
• 1/2 tsp baking powder (optional, for extra lightness)
• Salt and black pepper
• Neutral oil for shallow or deep frying
• Lemon wedges, for serving

Prep the potato and cod

• Peel, dice and boil potatoes in well-salted water until very tender, 12–15 minutes. Drain, then return to the hot pot a minute to steam off excess moisture.
• At the same time, open the cod tin or jar. (Or poach the cod if using fresh) (I reserved the cod EVOO and used it to sauté the onion and garlic, and saved the rest for a dog food enhancement!)
• Drain cod well, and flake finely with a fork, removing any stray bones.

Make the fritter mixture

• In a pan, sauté the minced onion and garlic in a little (cod) oil over medium heat until soft and just starting to color; cool slightly.
• Mash potatoes until smooth (a few small lumps are fine).
• In a large bowl, combine mashed potatoes, flaked cod, sautéed onion/garlic, parsley, salt, and pepper.
• Add eggs and mix until evenly combined.
• Sprinkle in 2 tbsp flour and baking powder; mix. If the mixture feels too soft to hold a loose ball or quenelle, add more flour a tablespoon at a time until it holds but is still soft and moist.

Fry the fritters

• Heat thin layer of oil (I used avocado, but could use EVOO) in a heavy pan on medium heat.
• Using two spoons or a small scoop, hand form portions (I went football shaped), and gently lower into the oil, not crowding the pan.
• Fry 3–5 minutes on one side, then flip and smash down a bit with a spatula. Get both sides deep golden brown and crisp. You’ll likely need to replenish the frying oil.
• Transfer to paper towels and lightly salt while hot.
• You can then put these into a baking dish to reheat or keep warm in the oven until ready to serve. Theoretically, you could make these a day before and reheat in the oven.

Note

We had a tin of fancy cod in EVOO and garlic via Meredith and a small jar of cod in EVOO (Callipo brand from PennMac). We thought this worked out great and saved us from buying a massive slab of salted baccala and soaking it for 3 days! Some recipes do use baccala, of course or even fresh cod can work.

Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)

 via (RecipeTin Eats) (with slight modifications)

Ingredients

• 1 stick / 4 oz / 120 g unsalted butter (consider 90 grams)
• 1 eschallot (golden shallot), finely diced (Note 1)(We used regular old shallots)
• 1 garlic clove, very finely chopped
• Rind of 1 lemon, very finely grated (yellow part only)
• 1 1/2 tbsp lemon juice
• 1 lb / 500 g (we used about 8 oz) whole smoked trout
• Pinch of cayenne pepper
• 4 oz / 120 g crème fraîche (or full‑fat sour cream — Note 2)
• 1 tbsp cream (full‑fat, not whipped)
• 1/4 cup fresh dill, coarsely chopped
• 2 tbsp chives, coarsely chopped

Instructions

1. CLEAN THE TROUT: remove as many bones as possible!
2. Melt butter in a small saucepan over medium heat until melted. Pour 1/4 into a bowl and set aside.
3. Add shallot, garlic, and lemon rind to the pan. Cook gently for 3–5 minutes until soft and translucent (do not brown).
4. Remove the skin from the trout and discard. Remove the flesh, avoiding bones, and place in a bowl. Flake with a fork and discard bones.
5. Pour the shallot‑butter mixture over the trout.
6. Add lemon juice, cayenne pepper, crème fraîche, cream, and herbs. Stir gently to combine.
7. Taste and season with salt and pepper if needed (trout is often salty already).
8. Spoon into jars or ramekins (1 large, 2 medium, or 4 small). Smooth the surface.
9. Pour the reserved butter over the top to cover.
10. Refrigerate to set. (Original recipe suggested freezing 5–10 minutes, but this caused cracking.)
11. Serve the same day or make up to one week in advance. Serve with fresh or toasted bread.

Notes

1. Shallots: Golden/french shallots look like small, pointy onions. Scallions, spring onions, or regular onions can be substituted — use about 2 tbsp very finely diced.
2. Crème fraîche substitute: Full‑fat sour cream is a very close substitute. Do not use low‑fat.
3. Butter seal: The butter layer seals the spread and keeps it fresh for up to a week.
4. Make ahead: Best made at least a day ahead; flavor improves with time.

Pickled Red Onions - Rick Bayless

 Pickled Red Onions - Rick Bayless

INGREDIENTS

2medium (6-ounces each) red onions, sliced about ¼-inch thick Abouta cup of fresh lime juice 1 teaspoon Salt

INSTRUCTIONS

Scoop the onions into a glass or stainless bowl.  Cover with very hot tap water.  (The water should be steaming; if yours isn’t heat it a little on the stove.)  Let stand 20 minutes, then drain. Sprinkle with 1 teaspoon salt.  Cover with the lime juice and lay a plate on top to keep them submerged.  Cover the bowl and refrigerate 3 or 4 hours (or, preferably, overnight).  Scoop the onions into a storage container, cover and store in the refrigerator for up to a month or more.  After a few weeks, the texture of the onions will begin to deteriorate.  

YouTube Video here.

Vegetarian Poutine, Quarantine Edition!

Three part recipe: Potatoes, Gravy, assembly!


Oven fries:

3 - 4 Pounds Baking potatoes
2 - 3 Tablespoons Oil (I used refined olive oil)
Salt
Pepper
Garlic powder

Mushroom gravy:
(Adapted from Chef John's version with a few minor additions.)

1/4 cup butter ( 4 ounces)

16 ounces sliced mushrooms

1 cup diced onion

1/4 cup all purpose flour (or as needed)

1 quart beef stock Vegetable stock (we use Better than Bouillon)

1 pinch ground black pepper (to taste)

fresh thyme leaves (or dried, to taste, optional)

salt (to taste)

Smoked paprika

Cayenne pepper

Cheese curds, 8 - 10 ounces

(Could use any mild semi-soft cheese if no curds in your freezer!)

For the fries:

Preheat oven to 450, convection

Wash potatoes (I leave skins on)

Cut potatoes into thick sticks.

Rinse twice and dry on towels for half hour or so.

Place in bowl and add oil and mix to cover all with il.

Sprinkle with salt, pepper, garlic powder to taste.

Spread in single layer on jelly roll pans or whatever you have.

(Will take two at least to spread them out)

Place in preheated oven for 15 minutes, and begin checking every 5 minutes after that until done to your liking. I like them darker than golden.

Start the gravy while waiting for potatoes to dry or even after potatoes in oven:

Melt butter in large pan 

Add mushroom, cook until most of water evaporated.

Add onions, cook until most of water evaporated.

Add seasonings as desired.

Add flour and stir. Cook until a little color in flour.

Add stock in thirds, stirring until thick before adding next bit.

Turn down to warm or off, as potatoes are probably ready.

Assembly:

Pull out one tray of potatoes, and transfer to an oven proof casserole dish.

Spread half of cheese curds over these.

Pull out second tray and repeat.

Return to very hot oven, uncovered.

When cheese is melted and/or starting to brown, remove from oven.

Pour half of the gravy over the over the dish and serve.

Put remaining gravy in server for table.

You're welcome!

Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

Adapted from: Cookie and Kate

Yield: 4 to 6 servings

Ingredients

• 3 tablespoons olive oil and butter, some combination to taste
• 2 large shallots, chopped
• 2 cloves garlic, pressed or minced
• 16 ounces sliced Cremini (baby portobello) mushrooms, sliced or coarsely chopped
• ½ cup dry white wine, optional
• 5 cups (40 ounces) vegetable broth, divided (I use Better than Boullion's "No Chicken" vegetable base to make 5 cups
• 1 ½ cups brown arborio or short-grain brown rice
• 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
• Chopped fresh parsley to taste
• Freshly ground black pepper, to taste

Instructions

1. Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.
2. Heat 1-2 tablespoon olive oil/butter in a medium Dutch oven over medium heat until shimmering. Add shallots and mushrooms. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the shallots are well browned.
3. Add white wine and cook until evaporated.
4. Add rice and maybe a little more oil. Stir until all rice is coated with oil.
5. Add 5 cups broth, oregano, parsley, and cover, and bring to a boil over medium-high heat. 
6. Cover the pot and bake until rice is tender and cooked through, but still "poridgey." I set my timer for 50 minutes, took the lid off and then checked it every ten minutes. At 70 minutes, rice was al dente and poridgey.
7. Remove the pot from the oven. Add the Parmesan, and Gruyere, and pepper to taste.
8. Stir until the rice is thick and creamy and cheese is all melted.

Notes

Cookie and Kate say: Recipe adapted from my version of America’s Test Kitchen’s baked rice (recipe here) and Ina Garten, via Food Network.

To make arancini (risotto balls)

I made this to make arancini, so I very finely chopped the mushrooms and shallots in the food processor. After cooking the rice, I chilled in in the fridge until cool.

Then make balls, football shaped and set on wax paper. Roll in Panko, seasoned if you have it (Aldi's had whole wheat panko - whoda thunk?)

Place on parchment paper on cookie sheet and convection bake at 450, 15- 20 minutes. For a less healthy version, pan fry or deep fry.

Onion Dip

1 Pint Sour Cream (or yogurt, or some combination)
1 1/2 Tablespoons dehydrated onion flakes
1 tsp Penzey Shallot Pepper
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder/granulated garlic
Some cream, milk or buttermilk to thin (1-3 Tablespoons)

Mix all together and refrigerate for at least an hour or two.
Work in progress,
Will adjust as I go...

Suggestions from Costco Magazine:

Mayo

Worcestershire

mustard powder

black pepper

Buffalo Blue Celery Filling (low carb)

8 ounce package cream cheese, softened

4-6 ounces blue cheese, softened

Hot sauce to taste

Garlic and/or Onion Powder, to taste
-----------------------------------

Mix all ingredients by hand or with mixer. Chill for an hour or longer.


Serve as dip or fill celery with filling and serve.

Beans and Greens

1/2 pound hot Italian bulk sausage
4 T EVOO
3 or 4 or 10 cloves garlic, crushed, to taste
2 heads endive, coarsely chopped
2 heads escarole, coarsely chopped
1 can cannelloni beans, with liquid
1 cup chicken broth/bouillon
1 tsp Better than Bouillon Chicken
Salt and pepper, to taste
Parmesan cheese to serve

Brown sausage in large pot. Drain grease.
Add EVOO then garlic and cook briefly, being careful to avoid burning garlic.
Add chopped endive, escarole, beans, and broth.(I decided too much liquid using broth, hence change to Better than Bouillon)
Season lightly with salt and pepper
Cook over medium-high heat, turning over frequently until greens are tender.
Serve with parmesan.

Serve 4 main dish or 6-8 appetizer portions.

Calabrese Fried Eggplant

Calabrese Fried Eggplant

Saw this today and it looked like a great appetizer recipe...

Recipe courtesy Giada De Laurentiis from Giada at Home show

Ingredients

Eggplant:

• Vegetable oil cooking spray
• One 1-pound eggplant, ends trimmed, halved lengthwise
• 1 tablespoon extra-virgin olive oil

Filling:

• 1 cup grated pecorino cheese
• 1/2 cup plain breadcrumbs, plus extra, as needed
• 1/4 cup chopped fresh basil leaves
• 1 large egg, beaten
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh flat-leaf parsley

Sauce:

• 2 cups jarred marinara or tomato-basil sauce
• 3/4 teaspoon crushed red pepper flakes
• Vegetable oil, for frying
• 1/2 cup grated pecorino cheese

Directions

For the eggplant: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray. Place the eggplant, cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife. Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes.

For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.
For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep warm over low heat until ready to serve.
For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way. Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.) In batches, fry the eggplant balls until golden, about 1 minute.
I would bake on convection at 400 until browned...
Drain on paper towels.
Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.

Sherried Sardine Toast

From Food Network: Recipe courtesy Alton Brown, 2009

.Prep Time:15 minInactive Prep Time:--Cook Time:5 minLevel:

4 servings.

Ingredients

•2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
•2 tablespoons finely chopped parsley leaves, divided
•1 tablespoon sherry vinegar
•1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
•Freshly ground black pepper
•4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
•1 ripe Hass avocado
•Coarse sea salt

Directions

Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Season lightly with sea salt and serve with lemon wedges.

Elaine's Zucchini Cakes and a Bon Appetite alternative

2 cups shredded zucchini
salt
pepper
1 cup shredded Parmesan cheese
2 eggs, lightly beaten
3/4 cup flour, I use whole wheat
1 - 2 tsp. seasoning mix of choice (optional, I used an Italian tomato-basil blend)

Mix all together, and saute in oil on medium heat as smallish cakes (burger/bun size).

If it sits around, will become watery.

I might try shredding, salting zucchini and letting some liquid sweat off next time.

Might try smoked paprika, too.

An alternative from Bon Appetit!
https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurt

Guacamole

Meredith's Recipe

Mash with a fork or pastry masher:
2 ripe avocados (they should give a little when you press the skin with your finger, but not too much)
juice of half a lime
1 tsp salt

Stir in:
1/2 small onion, chopped
1 small fresh tomato, chopped
1 can mild roasted green chilies, drained

You can add a little bit of garlic powder, chopped jalapenos, or a dash of cayenne pepper, but it's best to keep it simple. It's really all about how good the avocados are. Also, you can add more or less salt or lime juice to taste.

Chicken Liver Pate (Silver Palate)

Ingredients:
6 Tbsp. unsalted butter
1/2 cup finely minced yellow onion
2 garlic cloves, chopped
1 tsp. dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1 lb. chicken livers
2 Tbsp. cognac (can substitute brandy)
1/2 tsp. salt
1/2 tsp. ground allspice
5 tsp. water-packed green peppercorns, drained
1/4 cup heavy cream

Method:

Melt butter in a small skillet. Add onions, garlic and thyme. Cover and cook over medium-low heat for 25 minutes.

Meanwhile, place celery tops, black peppercorns, bay leaves and water in a medium-large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Add chicken livers to water mixture in saucepan and simmer for 10 more minutes.

Liver should be slightly pink inside when done.

Drain chicken livers, discarding water and other ingredients in saucepan.

Place livers in a food processor with butter and onion mixture. Pulse several times to chop the liver. Add cognac, salt, allspice, and 4 tsp. green peppercorns. Process until smooth.

Add cream to liver mixture in food processor; process until smooth. Transfer to a bowl; stir in remaining teaspoon of green peppercorns.

Transfer pate into one 2-cup terrine (or two 1-cup crocks). Cover and refrigerate 4 hours. Let stand 30 minutes before serving.

From the Silver Palate Cookbook (1982)

Quick Cream Cheese Dips

Cream Cheese

Place in blender and add
Roasted Peppers and/or
Marinated Artichokes and/or
Sun Dried Tomatoes (you mighht want to process these first and then add the cream cheese) and/or
Dry Seasoning Mix

Process or blend and chill in fridge a little while before serving.

Hummus bi Tahini

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed, more or less to taste
1/2 teaspoon salt
1 teaspoon cumin, more or less to taste
2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.