Chicken Tikka Pie

A Friday in May ended up being a long day. By the afternoon, I was ready to get the heck out of the office and get moving on dinner. My original plan was to make a chicken dish using some leftover white wine, however, my friend Hungry Jenny changed my mind.

Jenny had published a porky tikka pie for her regular Friday Pie Day feature, and I loved the idea. It's just what we needed for dinner. Of course, I wanted chicken (since it's Friday), and I had a couple of ideas for minor changes to make it my own, but really, it's Jenny all the way.

My mini Corningware set isn't nearly as nice as Jenny's proper ceramic English pie plates, but they still held together, and it tasted great. I'm so glad I tried it out, and I'm sure I'll be making it again (if I'm not trying yet another of her pies.

Chicken Tikka Pie

1/2 kilo chicken, bonless, skinless, cubed
2 tbsp garam masala
2 tsp paprika
1 tbsp minced ginger
1 tbsp minced garlic
2+2 tbsp olive oil
2 large tomatoes, cubed (around 500g)
2 cups mushrooms, sliced (around 150g)
1 medium onion, diced (around 100g)
2 tbsp ketchup
2 tbsp sliced almonds
1/2 cup cilantro, roughly chopped
4 medium potatoes (around 750g), peeled, chopped and boiled
2 tsp turmeric
1/2 cup milk
(4 small ceramic pie plates)

1. In a large bowl, combine the garam masala, paprika, ginger, garlic and 2 tbsp oil, and whisk together using a form. Add the chicken, mix well and leave for 15 minutes.
2. Preheat the oven to 350-degrees
3. In a large pan on medium heat, add the remaining oil. Brown chicken in oil for 5-6 minutes, stirring occasionally.
4. Add the tomatoes, mushrooms and onion, and stir.
5. Add the ketchup and almonds and let simmer for 5-7 minutes, stirring every 2-3 minutes. Remove from heat and stir in cilantro. Transfer mixture into four individual pie dishes.
6. Add the turmeric and milk to potatoes and mash together. Spoon potato mixture evenly atop each pie dish and bake for 25-30 minutes, until the potato begins to brown on top.

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Muffin Tin Dinner Rolls

Clearly, Meredith was inspired by The Muffin Tin Cookbook, by Brette Sember. She decided to adapt a recipe for muffin tins on her own when we were going to a family dinner. Not wanting to bring another dessert, she tried a bread recipe instead.

Much of the recipe is based on the Better Homes and Gardens dinner rolls recipe, however, these rolls are much bigger. The original recipe quoted 24-36 rolls, while Meredith's recipe resulted in sixteen rolls.

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Muffin Tin Dinner Rolls

by Meredith Burbidge June-1-2012

Much of the recipe is based on the Better Homes and Gardens dinner rolls recipe, however, these rolls are much bigger. The original recipe quoted 24-36 rolls, while Meredith's recipe resulted in sixteen rolls.

Ingredients

• 1 package active dry yeast
• 1/4 cup water
• 1 tsp sugar
• 1 cup milk
• 1/4 cup sugar
• 1/3 cup vegetable shortening
• 3/4 tsp salt
• 4 cups all-purpose flour
• 1 egg, beaten (for egg wash)

Instructions

1. Combine yeast with 1/4 cup warm water and 1 tsp sugar, mix and let sit for 10 minutes.2. In a small saucepan on medium heat, stir together milk, sugar, shortening, and salt until warm (120-130 degrees Fahrenheit) and the butter is almost melted.3. Using a standing mixer, combine 1 1/2 cups flour and yeast and continue to mix. Using the low setting, slowly add the milk mixture and let combine for 30 seconds, scraping the sides of the bowl.4. Increase speed to medium and slowly add the remaining flour. Continue to beat for three minutes.5. Remove dough from mixer and shape into a ball. Rub dough with 1 tsp oil, place in a large bowl and cover with plastic wrap. Let dough rise for one hour.6. After dough has risen, grease enough muffin tins for sixteen items.7. Divide dough in half. Divide each half again three more times until you have sixteen pieces. Roll each piece on a lightly floured surface and place into the greased muffin tins. Cover, and let rise for an additional 30 minutes.8. While dough is rising, preheat oven to 375-degrees.9. Brush rolls with egg wash using a pastry brush and bake for 12-15 minutes, or until golden. Remove from tins and let cool on wire racks.

Details

Prep time: 1 hour 50 mins Cook time: 15 mins Total time: 2 hour 5 mins Yield: 16 rolls

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Yorkshire Pudding

In March, we were asked to review a cookbook and the title really caught Meredith's attention. The Muffin Tin Cookbook, by Brette Sember (Amazon link for our readers from the USA), published by Adams Media is a straight-to-business cookbook. If you're looking for great ideas about how to make single-serving food using muffin tins, this is the book for you.

There are 200 recipes to choose from covering breakfast, appetizers, lunch or dinner and (of course) dessert. Each recipe contains nutritional information for each serving and tidbits of information about the ingredients, context for the author or history of the dish it's based on.

Browsing through, we saw interesting things like buffalo chicken bites, salmon noodle bake, Chinese pork buns, coffee cake, mushroom tarts, and even fish tacos. There aren't many photos, however, I think a book with photos of 200 muffins might be a little much, and it's really more the experience of the flavours that you'd be concentrating on when you read through the recipes.

Meredith's first attempt was going to be Yorkshire pudding. Not a pudding in the American context, but more of a baked batter (but not quite a bread), it's standard fare in England.

We found that the puddings took about five minutes longer to get golden and puffy, however, it could've been that our oven hadn't heated properly. However, we were very pleased with the final result. nice and puffy and not too dry. We enjoyed them with our St. Patrick's Day dinner that I wrote about a couple weeks ago.

It's definitely a recipe that we'll be using again.

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Yorkshire Pudding

by Daniel Saraga April-27-2012

We found that the puddings took about five minutes longer to get golden and puffy, however, it could've been that our oven hadn't heated properly. However, we were very pleased with the final result. nice and puffy and not too dry. Recipe from The Muffin Tin Cookbook, by Brette Sember.

Ingredients

• 5 tsp vegetable oil
• 1 cup flour
• 1/2 tsp salt
• 1 cup milk (the original called for skim milk)
• 2 eggs

Instructions

1. Preheat oven to 425-degrees.2. Using a regular muffin tin, place 1/2 tsp vegetable oil in each of 10 cups. Place in preheating oven.3. In a bowl, mix the rest of the ingredients. The batter will be lumpy.4. Divide among the 10 cups.5. Bake for 10-12 minutes until golden and puffed.

Details

Prep time: 15 mins Cook time: 12 mins Total time: 30 mins Yield: 10 puddings

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Colcannon (potatoes, cabbage, leeks and kale)

Another St. Patrick's Day has passed and this year I tried another new recipe.

St. Patrick's Day is special for us because it was my late brother-in-law's birthday. He passed away from a skiing accident a week before he turned 15. We always have a nice meal with friends and family and toast Jeremy on St. Patrick's Day. He would've been 35 this year. Our son Jeremy is named after him.

This year, dinner was Irish onion soup, corned beef, Yorkshire pudding and colcannon. Colcannon is a mashed-potato dish with cabbage, leeks and (sometimes) kale. I thought the leeks was also a neat nod to Meredith's grandmother who was born in Wales. I've never actually cooked with kale, so I thought it would be an interesting adventure.

I understand that kale can sometimes be bitter, however, I was hoping that cooking it really well in butter with salt and pepper would fix that, and it did.

From all of the recipes that I looked at to cobble this together, one in particular caught my attention in the method department so I borrowed from it. Just because of the quantities of vegetables, I split the frying into two batches, one for the kale, and one for the cabbage. I think it would've been messier if everything was in the pan at once.

The final result turned out great. I attribute the results to the butter, not-too-high fry temperature and the good company.

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Colcannon (potatoes, cabbage, leeks and kale)

by Daniel Saraga April-13-2012

This colcannon recipe is a combination of a few different recipes and methods that I read about.

Ingredients

• 8 small-medium potatoes, washed and quartered
• 1 bunch (3-4) leeks
• 1+1+1 tbsp (or more) butter
• 1 cup kale, vein removed and chopped
• to taste salt and pepper
• 2 tbsp water
• 1/4 cabbage (small), chopped
• 1/4 cup milk or cream
• 1 green onion, chopped
• 1/4 tsp dried dill

Instructions

1. Boil potatoes for 30 minutes and set aside.2. Discard most of the leek greens and slice leeks into 1/4-inch crescents.3. In a deep pan, Heat one tbsp butter medium-low add half of the leeks. Saute until leeks are soft.4. Add kale and 1 tbsp butter and saute for another minute.5. Add salt, pepper and 2 tbsp water, cover and reduce heat to low.6. Cook for 15 minutes, stirring once, until kale is soft.7. Set leek and kale mixture aside in a separate bowl. Return pat to medium-low heat, add butter and remaining leeks to the pan.8. Saute leeks for one minute and add cabbage. Saute cabbage and leeks for five minutes.9. Add salt and pepper, lower heat and let simmer for 10-15 minutes (turning cabbage once) until cabbage is soft and slightly browned (add water if necessary).10. Mash potatoes and add milk or cream.11. Gently fold in leek and kale mixture, then fold in leek and cabbage mixture.12. Garnish with green onion and dill before serving.

Details

Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Yield: 8 servings

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Peanut Butter Chocolate Chip Cookies

Just before the new year, I asked Jacob what his favourite cookie was. To my surprise, he told me it was the peanut butter and chocolate chip cookie I used to make him, (and later Meredith made for him) based on the Cookies for Rookies recipe from Crazy Plates by Janet and Greta Podleski.

When Jacob asked why Meredith's cookies turned out better than mine, Meredith pointed out to him that she knew the difference between baking soda and baking powder. Whoops!

We haven't made that recipe in years, so Meredith decided to make a batch for Jacob for a New Year's Day get-together.

Peanut Butter Chocolate Chip Cookies

1 1/4 cup flour
1 cup quick-cooking rolled oats
1/2 tsp each baking soda and salt
3/4 cup packed brown sugar
1/3 cup margarine
1/3 cup peanut butter
1/4 cup buttermilk
1/3 cup chocolate chips

1. Preheat oven to 350-degrees and prepare two cookie sheets (greased, or using parchment paper).
2. In a medium bowl, whisk together flour, oats, baking soda, and salt.
3. Using a stand mixer, cream together the brown sugar, margarine, peanut butter, and buttermilk. 
4. Add dry ingredients and mix to form a smooth dough. Stir in chocolate chips.
5. Roll dough into 1-1/2 inch balls, and place 2 inches apart on cookie sheets. Using a fork, flatten cookies to between 1/2 and 1/4 inch thickness. Bake for 10 minutes. 
6. Immediately remove cookies from cookie sheet and cool on a wire rack.

Makes approximately 30 cookies.

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Chocolate Balls (כדורי שוקולד)

I read this article in the The Jew and the Carrot and immediately, I knew that I wanted to make it. It's a simple no-bake recipe for chocolate balls, kadorei shokolad, that use biscuits. The name is a literal translation of "chocolate balls," from Hebrew. The draw of this dessert is that they're apparently only made at home. Bakeries don't sell them. If you want them, you need to make them yourself.

When I showed Meredith the recipe, she also got excited. I wasn't expecting her to be enthusiastic about it since it didn't exactly involve baking or working from scratch. However, she saw great potential - a new idea (at least for her) for her holiday cookie exchange.

The trial run went really well. We unfortunately didn't have any candy-covered balls, and we ran out of sprinkles really quickly, but we didn't run out of coconut - so most of them are coconut-coated.

Chocolate Balls (כדורי שוקולד)


200g biscuits (1 small package)
3/4 cup sugar
5 tbsp unsweetened cocoa powder
7 tbsp milk
1 tsp vanilla
7 tbsp butter, softened
1/2 tsp cinnamon

1. Shredded coconut, small coloured candies or sprinkles in a bowl
2. Put the biscuits in a large zipper bag. Crush the biscuits using a rolling pin until they're the consistency of rice.
3. Transfer the biscuits into a mixing bowl and add the sugar, cocoa and the cinnamon and mix well. 
4. Add the vanilla, butter and milk, and continue mixing until the batter is thick and thoroughly combined.
5. Take the batter by the tablespoon and roll it into a ball in your hands.
6. Coat the balls in the coconut, coloured candies or sprinkles by rolling them in the bowl and place them on a serving tray or in mini paper muffin cups. 

Makes 42 one-tablespoon balls.

Mostly from The Jew and the Carrot.

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Macaroni in Cheese Sauce

I finally got Jacob to try real macaroni and cheese. He still prefers boxed macaroni and cheese :-(

Anyway, I asked Meredith to teach me how to make proper cheese sauce and she did, but I made one mistake. With such a mild sauce, I shouldn't have used whole wheat pasta. It didn't allow the full flavour of the sauce to come out. The next time I make this, I'll use regular pasta.

Macaroni in Cheese Sauce

1 package macaroni, prepared following package directions
1 1/2 cups milk

2 tbsp flour
pepper
2 tbsp salted butter
1 1/2 cups cheddar cheese, shredded

1. Whisk together milk and flour in a sauce pan.
2. Add pepper and butter and begin to whisk on medium heat.
3. When butter melts and mixture begins to boil, slowly add cheese, constantly whisking until cheese melts.
4. Pour mixture over pasta and toss before serving.

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Mama’s Bollos con Chocolate (Chocolate-filled Orange Blossom Buns)

There is a very long story attached to these buns, but I won't go through the entire heart-string-pulling bit. My grandmother used to make these buns, and they are my favourite dessert.

I hadn't really had them since my grandmother passed away over ten years ago. I have one cousin who has the recipe, but she refused to share it for reasons I won't discuss here.

Well, after getting my hands on a similar recipe from one of my dad's cousins (which I was asked to not share), Meredith made the buns. They didn't turn out as expected, but the flavour was right. That didn't stop us from sharing a sample with my aunt as it was still the closest to my grandmother's buns that I had ever tasted. I just couldn't share the recipe here.

Fast-forward a few more days and we're getting ready for Rosh Hashanah. My aunt decided to go through some papers from my grandmother and found an original copy of her bun recipe - in Spanish. She translated it and gave us a copy when we got together, and asked Meredith to make a batch for the following Saturday - for breaking the fast after Yom Kippour. My aunt also made it clear that my grandmother was all about sharing the joy that food brings, and I was welcome to share this recipe with my readers.

The second attempt, using my grandmother's notes, was a smashing success. I only hope Meredith wasn't discouraged by the amount of work involved, because I'm so incredibly happy with the result.

While making the buns, we consulted with Penny from Sweet Sadie's baking to fill in a few gaps and answer some questions, and we learned a few lessons. I've also included some additional notes:

1. For our particular stand mixer, we should cut the recipe in half. There's just too much dough and we made an incredible mess.
2. Don't experiment with a milk wash instead of an egg wash. It just doesn't turn out the same.
3. You need to buy a lot of chocolate. A lot. I'm not kidding. Around a pound, depending on the size of the pieces (maybe more). It's best if the pieces you use are maybe 1-2 inches x 1/2 inch or it gets too wide rather than long. We had pieces that were more square in shape.
4. You can make these without chocolate and roll the dough into balls as well.

Mama’s Bollos con Chocolate

2 packs yeast
½ cup lukewarm water
8 eggs
1 cup oil
1 ½ cups sugar
1 cup milk
1 cup orange juice
2 tsp orange blossom water
rind from 1 orange
11 cups flour
several chocolate bars or 1 bag chocolate chips (at least)
2-3 eggs for egg wash
2 tbsp confectioners sugar (optional)

1. In a small bowl, combine the yeast and lukewarm water and let sit for 10-20 minutes.
2. In a mixing bowl, combine eggs, oil, sugar, milk, orange juice, orange blossom water and rind. Whisk together.
3. Slowly add 4 cups flour to liquid mixture and mix using a large standing mixer with a dough hook.
4. Add the yeast mixture and mix again.
5. Slowly add the remaining flour until well mixed. Add extra flour if necessary.
6. Roll dough into a large ball, place in a large bowl and cover with plastic.
7. Let dough rise for three hours at room temperature or overnight in the fridge.
8. To make the rolls, press a small handful of dough into a 3 x 3 square. place some chocolate at one end and roll it up. Place rolls on a non-stick baking sheet.
9. Cover rolls with plastic and let stand for a few minutes.
10. Preheat oven to 335-degrees.
11. Beat eggs for wash and brush onto buns with pastry brush.
12. Bake for 20-30 minutes or until buns are slightly golden-brown on top.
13. Sprinkle buns with confectioners sugar when done.

Buns can be frozen for later use.

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Mulligatawny Soup

Soup season is definitely here. There's no doubt about it, and here's another restaurant soup from my past.

Years ago, I attended a franchise presentation for a small chain of Indian fast-food restaurants. It was a very interesting concept, as all of the food was prepared off-site and managed in a manner that made it easy to prepare and serve quickly.

Anyway, their website had a recipe for Mulligatawny, a soup that was made famous in North America by TV's Seinfeld. I made it at the time and it was quite tasty. When I decided to make it again, I was surprised to find that the website no longer existed. Fortunately, the Internet Archive had a copy of the page and I was able work from there.

The recipe on the website had a few errors in it, and I never bothered to write the authors for a correction, so I winged it in a few places. Fortunately, that's the nature of the soup - most of the ingredients vary wherever you go. Some variations use meat, some don't. Some use coconut milk, others use milk and cream.

Another tasty looking variation can be found at Foodland Ontario. Unlike their Moroccan Chicken recipe, I'd probably attempt the Foodland Ontario soup by following their directions.

Mulligatawny Soup

Phase 1

2 tbsp canola oil
1 tsp cumin seeds
1/4 cup onion, diced
1 crushed garlic clove
1/4 cup red pepper, chopped
1 cup tomato sauce
4 cups water
1/4 cup chopped basil
1 tsp lemon juice
1/2 tsp cayenne pepper
1/2 tsp curry powder
salt and pepper to taste
1-1/2 cups milk
1/2 cup cream
2 tsp sugar

1. In a pot, heat oil on medium and sauté onions and cumin seeds until onions are translucent.
2. Add garlic, red peppers, and tomato sauce stirring continuously.
3. Add water, basil, lemon juice, cayenne pepper, curry powder, salt and pepper, and bring to a boil.
4. Reduce to medium and cook, covered for 30 minutes, or until vegetables are tender.
5. Transfer mixture to a blender.
6. Add milk and puree the mixture.
7. Return soup to the pot and stir in cream and sugar.

Phase 2

2 tbsp canola oil

1/4 cup tomato sauce
1/4 cup water
1 bay leaf
1 potato, peeled and diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup eggplant, peeled and diced
1/4 cup green peas
salt and pepper to taste

1. Combine all ingredients in a deep pan over medium heat.
2. Let vegetables simmer for 10 minutes, stirring occasionally until cooked.
3. Pour mixture into pot from phase 1 and let simmer for at least 15 minutes, stirring occasionally.

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Cheese and Onion Pie

Our friend Julia has perfect timing. Occasionally, I help her with her website, Fibre Fantastics, and in return, she cooks us dinner or sends us a recipe.

At the beginning of the summer, we were planning a brunch with some friends. Julia's email arrived right on schedule - the day Meredith and I were planning the menu. Her recipe's two main ingredients are two of my favourite foods: cheese and onions. It must be served for the brunch!

The morning of the brunch, I chopped the onions started on the salads and ran (well, drove) to the bakery. The cheese pie was pretty much done when I got home.

The brunch was a success. In addition to the great company and the cheese and onion pie, we served bagels, pressed cottage cheese, egg salad, herring, my kitchen sink salad, a pickle plate and our friends brought an amazing apple pie.

Cheese and Onion Pie

• 1 pie shell
• 3 medium onions, sliced thinly
• 1 cup water
• 4 eggs
• ½ cup milk
• salt
• pepper
• 1 cup mozzarella cheese, shredded
• 1 cup cheddar cheese, shredded

1. Preheat oven to 350-degrees.
2. Line pie plate with pastry, prick with a fork and bake at 350-degrees for 10 minutes.
3. Place onions in a wide saucepan with 1 cup water and bring to a boil.
4. Reduce to medium-low and simmer, covered for 5 to 10 minutes. Drain and let cool.
5. Beat together eggs, milk salt and pepper.
6. Assemble the pie by placing half of the onions in the pie shell, then mozzarella cheese. Add rest of onions, cheddar cheese, and pour egg mixture over the final layer of cheese.

Bake for 20 minutes or until set.
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Hamentashen

It seems like Jacob's school dismisses early just about any time there's a holiday even remotely nearby, so when Purim rolled around, Meredith decided that the afternoon was a perfect opportunity to make Hamentashen with Jacob.

She found the cookie recipe from Second Helpings, Please!, the only Jewish cookbook with Jell-o recipes (although none of them involve suspended vegetables), and made up the filling recipe from scratch.

With Jacob's help rolling and cutting the dough before filling, they were about 90-minutes in before my mom arrived to relieve Meredith and continue on with Jacob finishing off the second two trays of cookies. It's the first time he participated in the full process and didn't lose interest. Meredith was very proud of him - and very exhausted.

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Hamentashen

by Meredith Burbidge May-25-2011

These chocolate-filled Hamentashen are the perfect Purim treat that can be enjoyed any time of the year.

Ingredients

• 3 eggs
• 1 cup oil
• 3 cups sugar
• 2 tsp baking powder
• 1/2 cup water
• 1/2 cup orange juice
• 1/8 tsp salt
• 4 cups flour
• for brushing milk

For chocolate filling

• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• 1 egg
• 1 tbsp butter
• 1 tbsp milk
• 1/2 tsp vanilla

Instructions

1. Preheat oven to 350-degrees.2. Combine eggs, oil, sugar, baking powder, water, orange juice, salt and flour and mix until dough is soft and not sticky. Add additional flour if necessary.3. Let stand for 15 minutes and divide into 4 equal parts.4. On a floured board, roll to 1/4" thickness and cut into 4" circles.5. Place a spoonful of filling in the centre of each circle and form triangles by folding up the sides and pinching the corners.6. Brush with milk.7. Place on a lightly greased baking sheet and bake for 30 minutes.
For filling:

1. Melt the chocolate chips in the microwave on medium-low power watching carefully to not burn the chocolate (microwave times vary).2. Mix in sugar, egg, butter, milk and vanilla until thoroughly combined.Note: the butter should melt from the heated chocoate. If it doesn't, put it back in the microwave for 10-20 seconds.

Details

Prep time: 45 mins Cook time: 30 mins Total time: 1 hour 10 mins Yield: 50-60 cookies

Dough recipe based on Second Helpings, Please!

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Tandoori Chicken

Another Friday, another chicken.

Still wanting to try more Indian dishes, I found a recipe for Tandoori chicken that looked interesting. This particular recipe used milk instead of yogurt, but in my opinion, could use more masala for the marinate, so I swapped out the dairy for yogurt and adjusted the amount of dry spices up to the amount of sauce.

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Tandoori Chicken

by Daniel Saraga May-20-2011

This Tandoori dish is easy to prepare and easily marinates.

Ingredients

• 1 tbsp ground corriander
• 1 tbsp ground cumin
• 1 tbsp turmeric
• 1-1/2 tsp cayenne pepper
• 3 tbsp garam masala
• 5 tbsp sweet paprika
• 1/2 tsp salt
• 1 kilo chicken legs and/or thighs
• 1/2 cup whole-milk yogurt
• 6 tbsp lemon juice
• 6 tbsp canola oil
• 4 garlic cloves, minced
• 2 tbsp ginger, minced

Instructions

1. Combine masala spices (coriander, cumin, turmeric, cayenne pepper, garam masala, sweet paprika and salt. Divide mixture into two separate containers.2. Sprinkle the first container of masala on the chicken, covering all sides.3. Place chicken in a large ziplock bag and set aside.4. In a small bowl, whisk together milk, lemon juice, canola oil, garlic and ginger.5. Pour liquid mixture into the ziplock bag, remove air and seal. Shake contents to evenly distribute mixture and refrigerate for one to eight hours.
Baking the chicken:
1. preheat oven to 400-degrees.2. Place chicken on a baking rack with a foil-lined baking pan underneath.3. Sprinkle the remaining masala on the chicken (both sides).
Note: I had some leftover masala.4. Bake for 30-40 minutes or until chicken is tender and skin is crispy.
Grilling the chicken:
1. Preheat the grill to medium-high.2. Sprinkle the remaining masala on the chicken (both sides).
Note: I had some leftover masala.3. Grill until the chicken reaches an internal temperature of 160 degrees, rotating the chicken every four minutes.

Details

Prep time: 8 hour 15 mins Cook time: 45 mins Total time: 9 hour Yield: 3-4 servings

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No-fry Salmon Patties with Creamy Dill Sauce

Right before Passover, mom wanted us to stop by for supper. She found a recipe she thought we'd like - baked salmon patties. I helped out, documented things and took pictures.

These patties turned out fantastic. Crispy on the outside and super-tasty. I'll never want a pan-fried salmon patty again. Yes, these ones use a tub of cream cheese (if you include the sauce), but it's totally worth it.

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No-fry Salmon Patties with Creamy Dill Sauce

by Rochelle Saraga May 6, 2011

These salmon patties are a tasty alternative to pan-fried salmon patties.

Ingredients

250g dill-flavoured cream cheese, at room temperature1 egg1/4 cup sweet onion, minced2 tsp dried parsley1 tbsp lemon juicefrom 1 lemon, lemon zest2 cans salmon2 tbsp relish or minced dill pickles1/4 cup breadcrumbs1 cup panko breadcrumbs1/4 cup margarine or butter, melted3 tbsp milk

Instructions

1. Preheat oven to 400-degrees.2. Line baking tray with parchment paper.3. Mix half of the cream cheese with the egg, green onion and parsley.4. Add half the lemon juice and zest, salmon relish and 1/4 cup breadcrumbs, and mix well.5. Refrigerate for 30 minutes.6. Combine panko bread-crumbs and butter.7. Roll 1 tbsp balls of salmon mixture and coat in butter-breadcrumb mix.8. Place balls 1” apart on baking sheet and flatten slightly with a fork.9. Bake for 10 minutes on each side - until browned.10. While baking, whisk remaining cheese, remaining lemon juice, zest and milk together for the sauce.

Details

Prep time: 40 mins Cook time: 20 mins Total time: 1 hour Yield: 36 patties

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Welsh Cakes (Picau Ar Y Maen)

The first time I saw Meredith make Welsh cakes, I was very confused.

Me: Those are cookies?
Meredith: Yes.
Me: You're cooking them in a pan.
Meredith: Yes, I am.
Me: Kinda like pancakes.
Meredith: Yep.
Me: But they're still considered cookies, right?
Meredith: Shut up already.

Apparently they don't have ovens in Wales.

Anyway, this time 'round, Meredith let me look at the recipe and oh my. The full recipe, (from the Welsh Male Chorus of Burlington's cookbook, nonetheless, calls for lard and margarine, and the cookies are later sprinkled with sugar and then served with butter.

Seriously?

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Welsh Cakes

by Meredith Burbidge April 29, 2011

These pan-fried cookies are traditionally sprinkled with sugar and served with butter.

Ingredients

1 lb flour1 tsp baking powderpinch salt4 oz margarine4 oz vegetable shortening4 oz currants6 oz sugar1/2 tsp garam masala1 egg2 tbsp milk

Instructions

1. Sift flour, baking powder and salt together.2. Cut in the margarine and vegetable shortening.3. Add the currants, sugar and garam masala and mix.4. In a separate bowl, lightly beat the egg and milk together.5. Add egg mixture to flour mixture and beat until it's a firm paste.6. Roll dough onto a floured board to 1/4" thickness and cut into rounds.7. Cook on a greased griddle for 3 minutes on each side until golden brown.8. Let cool on racks before serving.

Details

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Yield: 30-40 cookies

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Triple Chocolate Bonk

Heading out to a friend's house to see some out-of-towners, Meredith was asked to bring something with chocolate. Meredith understood this as a chance to break out her fancy-pants bundt pan.

Her first attempt didn't fare well. Well, not as a bunt, at least. It was crispy on the outside and dense chocolate on the inside, and it fell apart when it came out of the pan. That one stayed home and was shared with the neighbours who like chocolaty disasters as much as I do.

The second attempt (using a different recipe) turned out much better.

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Triple Chocolate Bonk

by Meredith Burbidge April 22, 2011

This rich chocolate cake is triple good, with chocolate in the batter, chocolate chips and a chocolate glaze.

Ingredients

1-1/2 sticks butter, at room temperature3/4 cup sugar3 eggs1 cup confectioners sugar1 cup flour1/2 cup cocoa powder1 cup dark chocolate chips1 cup confectioners sugar2 tbsp milk3 tbsp cocoa powder

Instructions

1. Preheat the oven to 350-degrees.2. Spray bundt mould with cake spray or grease and then flour.3. Using a standing mixer and a large bowl, cut the butter into the sugar on low.4. Add the eggs one at a time, making sure the first egg is mixed in before adding the next.5. Slowly add the confectioners sugar.6. Add the flour and cocoa and continue to mix.7. Stir in the chocolate chips.8. Transfer the mixture to the mould and bake for 40 minutes or until a toothpick inserted into the middle comes out clean.9. After baking, let cake cool in the mould for at least an hour before removing.10. Whisk together confectioners sugar, milk and cocoa powder for glaze and pour over cake.

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 1 cake

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