Coconut Salmon ~ Mmm, Mmm, good!

I had an urge to make pudding last night. What to use? A bit of brown rice in the cupboard and part of a huge can of coconut milk! That’ll do the trick. But, what to do with the leftover coconut milk?

Salmon thawing in the frig for supper and why wouldn’t coconut milk fit the bill? Think tropics -- hand-caught fish and coconuts falling off tall trees. Well, enough of that talk. After all I’m in the middle of New York State. The nearest coconut tree I know of is at the Smithsonian Mall -- in the Conservatory of the U.S. Botanic Gardens -- in Washington DC, five hours to the south.

A basic pan-seared salmon fillet is my favorite. A couple of tablespoons of flour, salt & pepper. Warm the pan over medium heat and add a tablespoon of olive oil and one of butter. Dredge the salmon fillet in the flour mixture and shake off the excess.

As soon as the bottom is browned and the fish looks cooked just 1/8-1/4 inch up, turn the fish with tongs. Cook for another 3-5 minutes then start spooning on coconut milk. The milk will sizzle away when it drizzles down onto the pan. Keep spooning for a minute or two.

Turn off the heat under the pan and place the fillet on a plate. Cover the fish with a “tent” of aluminum foil tucked tightly around the edges of the plate.





Stir a few more spoonfuls of coconut milk into the pan.

After a minute or two, remove the foil tent and spoon the extra sauce onto the salmon.

I completed my meal with a mixture of mesclun (baby field greens) and arugula from my garden, topped with EVOO and red wine vinegar.




TV TRAY



As a single person, I sometimes often take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually carefully prepared thrown together with whatever happens to be in the kitchen, no measurements recorded.

Tortillas, ham, sour cream, chives, cream cheese, tomato, provolone cheese; broccoli


(Last but not least, I hope you'll take a few minutes to visit my other blog, CORNING NY STEP BY STEP -- a view of the city where I live.)

Chocolate Chip Cookie Birthday Cake And A Look At Past Cakes

Happy 10th birthday to my grandson Damian. Each year he and his younger brother tell me what kind of birthday cake they want. This year Damian asked for a giant cookie!

I have to admit to cheating. I bought a Betty Crocker 17.5 oz. Chocolate Chip Cookie mix and substituted 1/3 cup oil and 2 T. vegetable oil for the butter, which made for much easier spreading in the 12” diameter pan. First I tried spreading with a large spoon, then with a regular tablespoon. Finally I settled on the barehanded spread.



My goodness, the amount of chocolate chips Betty Crocker puts in her cookie mix! With approximately ten friends, quite a few family members and others... I decided to make two cookie cakes and lots of extra cookies.


My oven is small so I baked one giant cookies at a time. The disposable pans are rather flimsy, so I slipped a pizza pan underneath for support. I figured that would work okay since it had holes in it and would do a good job of distributing the oven heat












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Taking a look back through the years at Damian's birthday cakes from Grandma, I found these.

2009...
On the occasion of Damian’s 6th birthday, a huge family group assembled and I baked four pan cakes. Damian wanted to do his own decorating, including one cake minus the icing.





2010...
Damian wanted a motorcross bike cake like this:


It was a crazy cake! I baked and cut up and assembled the main cake, then Damian and his uncle frosted and decorated. They had a great time and Damian was so happy with his cake. Kids are easy to please because they don’t expect perfection.





2011...


For his 8th birthday, he wanted a dinosaur. I handed him the small whiteboard I kept on the counter and asked him to draw what he wanted. That year I made a cake with a one-dimensional T-Rex. I don’t have a decent photo and it looked to me a big mess, but he was thrilled. He recognized the red dripping out of T-Rex’s mouth as blood and he spotted the little volcanos around the sides of the cake.



2012...
No cake from Grandma. I was either sick or out of town. Mom and Dad got him his usual immediate-family cake and there was a big party later in the month in the back yard.


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TV TRAY
As a single person, I sometimes (often?) take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually cobbled-together with whatever happens to be in the kitchen, no measurements recorded.

Salmon fillet, coated with a mixture of fine bread crumbs, S&P and dried dill, pan seared in oil and butter. Fresh lemon juice squeezed on top during cooking and lemon pieces added to the pan. Knorr Pasta Side. Steamed carrots.

Scallops and Salmon with a Cranberry and Nut Sauce

Among the first recipes I tried out on Step by Step in the Kitchen was a quick and easy dish with beautiful red highlights provided by a homemade raspberry sauce and tender sautéd scallops from the sea.

After over a year of blogging, I’ve been reminiscing about past culinary creations and feeling the urge to retry and perhaps recreate many of them -- which is what I did on January 14 with Grilled Turkey-Olive Burgers.

Then I re-read one of my most popular posts -- Raspberry Scallops -- and knew I just had to make it again. That very night. But, wait, I already had a salmon fillet thawing. I could wait, or I could combine. I decided to combine the two creatures of the sea.

What about the raspberries? Why did I change that ingredient to cranberries? Because I could. Why pay a fortune, this time of year, for raspberries when I already have several pounds of raw cranberries in the freezer.

Okay, so I wanted to follow up on a successful recipe with some changes. Add salmon to the mix. I could have done it with the salmon alone, but instead I took off for Wegmans supermarket and bought six large scallops at $17.99 per pound. Wow! On the other hand, I did save money by not purchasing raspberries.

While at the store I noticed there were still bins full of unshelled nuts (I usually only notice them at Christmas time), so I decided to add one more ingredient to this re-creation.

SCALLOPS AND SALMON WITH A CRANBERRY AND NUT SAUCE

Ingredients...

6 large sea scallops
6 oz. salmon fillet cut into 5-6 strips
salt & pepper
1-/12 tablespoon butter
2 teaspoon extra virgin olive oil (EVOO)
2 tablespoon brown sugar
zest of 1 lemon or 1 orange
juice of 1/2 lemon or 1/2 orange
2/3 cups cranberries
1/4 cup walnut halves and almonds

Directions...

1. Pat scallops and salmon fillet dry and lightly salt & pepper each side.

2. Melt butter and EVOO in fry pan over medium heat.

3. Saute fish fillets 2-3 minutes then turn them over. Add scallops and cook 1-1/2 minutes on each side. Lower heat if they are cooking too fast. Do not overcook.

4. Remove pan from heat; lower heat to medium-low. Remove scallops and salmon and arrange on two dinner plates. (Both will continue cooking.)

5. Return pan to heat and stir in brown sugar, zest, juice and cranberries.

6. Cook 3-5 minutes until cranberries soften.

7. Spoon sauce over scallops and salmon.

8. Scatter nuts on top.

A Simple Supper of Panko-coated Salmon, Yams and Creamed Corn

We’re back from our Maryland vacation, and it’s so good to be in my own kitchen again where I know what everyday items I have and exactly where each is located.

My son’s kitchen is lovely and ultra-modern. But, you know those all-important items we always have on hand in our kitchens? His supply is so-o limited that I couldn’t build up the enthusiasm to do much cooking.

In a way that was fun, because we got to eat out so much. You know all about that if you read my post a few days ago: Vacation Time! Eating Out! Nando’s Peri-Peri, Wegmans, Roundz!

So, one of the first things I did when I got back Sunday night (after prepping for the possible effects of Hurricane Sandy) was to take a six ounce salmon fillet out of the freezer to thaw for Monday dinner.

I always have salmon fillets in the freezer. We do need our fish, after all, at least once or twice a week. Salmon is my favorite and so simple to prepare.

When Monday evening rolled around, the salmon was thawed. On the counter was one lonely yam and several small cans of vegetables (also in case of H. Sandy!). I opted for the creamed corn which I love but rarely eat.

Salmon, yams and corn. That has to be healthy, right? Basically it is, I guess, but my way of prepping this time probably greatly altered the healthy vs. unhealthy ratio.

The Yam ~ Wash and peel the yam. Cut extra thin slices with a sharp knife OR cut slices with a vegetable peeler. (I tried both ways and the vegetable peeler definitely produces the thinnest slices.) Heat several tablespoons of vegetable oil over medium high heat. Add yam slices and cook quickly. Adjust heat as needed. These should only take a few minutes; test with a fork. Remove to plate lined with several paper towels to drain off the excess oil.

The Salmon ~ Pat the fillet dry with paper towels and cut it into smaller pieces. Mix Panko crumbs with Kosher salt and lemon pepper. Coat the salmon pieces with the crumb mixture. (If you prepare the salmon before cooking the yams, you can cook it in the same pan immediately after you finished cooking the yams.) Cook over medium high heat, turning once or twice until just slightly pink inside. The salmon will retain some heat and finish cooking after you remove it from the pan.

The Creamed Corn ~ Heat on stove or in microwave. Dish up and sprinkle with fresh or dried parsley. (Creamed corn is very salty, so no need to add more.)


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Thanksgiving Pies

Orange-Fennel Salmon

If you look back through Step by Step in the Kitchen, you realize that I have a love and appreciation for salmon.



First there was Sante Fe Salmon with Brussels sprouts, Philly Cooking Creme and tomatoes.

Next came Salmon with curry, lemon, sesame oil and Greek yogurt.

Finally, there was a Stir Fry Salad with mesclun (mixed greens), olives, spinach, zucchini slices, green beans, scallions, tomatoes and, of course, salmon.

Today’s salmon offering is an adaptation of a recipe from Jaden Hair of Steamy Kitchen ~ Miso Salmon with Orange and Fennel


If you’ve never eaten fennel, give it a try. If you can find it at a Farmers’ Market, that’s even better. Nothing from the supermarket will taste as good as produce from a Farmers’ Market.

Jaden’s recipe includes ingredients for four salmon fillets. I was just feeding myself, so I made slight changes in amounts and enjoyed an easy delicious dinner--protein, vegetables and fruit all in one dish. That means I placed one fish fillet in a zip top plastic bag and marinated it for (at least) one hour with 1/2 tablespoon miso paste*, 1 teaspoon honey, 2 teaspoons white cooking wine, and just a bit of freshly grated ginger root.

While the oven preheated to 375-degrees Fahrenheit, I washed one orange and one fennel bulb. Slicing them as thin as possible, I placed them on a foil-lined pan and topped them with the salmon. I baked this dish for about 15 minutes.

(I threw away the marinade which should not be saved or reused!).

You can place fennel fronds (“leaves) on the salmon when serving for a beautiful garnish. I, on the other hand, wanted them there during the cooking, hoping they would heighten the lovely combination of flavors.

I was really pleased with the Orange-Fennel Salmon which I served with a salad of mixed greens and cooked broccoli topped with Thousand Island Dressing.

(*I used Miso Master Organic Tradition Soy Paste)


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Santa Fe Salmon and an award

Before I tell you about this yummy fish dish, I have to say thank you to Bobbi Marshall at Bam’s Kitchen for nominating me for a Reader Appreciation Award. Bobbi currently lives in Asia and her blog features “unique international dishes that even teenagers will enjoy”.

According to Bobbi, the rules of this award are to:
. Award your top (up to 6) bloggers who have commented the most.
. Be thankful.
. You cannot award someone who has already been awarded and you cannot give the award back to me.
. Don’t forget to tell the bloggers you’ve awarded.
. If you don’t want to pass on this award, just admire it.

I’m nominating four fellow food bloggers. I don’t think they’ve been nominated before, but even if they have, they deserve it again. Super bloggers! Check them out and let them know I sent you.


1 ~ Choc Chip Uru from Go Bake Yourself. Choc Chip Uru is a favorite not just because she bakes, or just because she specializes in chocolate, but also because she has a wonderful way with words. CCU is an Australian high school student and will awe you, I’m sure, as much as she does me.

2 ~ Anna and Chelsea from Hidden Ponies. Sisters Anna and Chelsea share recipes, including lots of sweets and bits of their family life with their readers. They often invite other family members, just as talented with food and writing, to guest post on their blog.

3 ~ Jay from Tasty Appetite. If you appreciate foods from India, like I do, you look forward to reading Jay’s blog and trying out her many recipes, including lots of vegetarian offerings.

4 ~ Cory from Zesty Cook. Zesty makes the best hardy foods yet isn’t afraid to experiment as evidenced by his recent Gluten Free Oatmeal Chocolate Chip Cake with Cream Cheese Frosting.

So thanks again to Bobbi for the nomination for a Reader Appreciation Award, and now on to the recipe.

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I absolutely love salmon. Talapia is good, so is tuna, but salmon has to be my favorite. I’ll eat it plain or doctor it up when the urge hits me. This is a very simple recipe created to use up the Philadelphia Santa Fe Blend Cooking Crème in my refrigerator. Just a few ingredients and a few steps take this dish to a higher state of deliciousness.

SANTA FE SALMON
(Serves 2 ~ multiply ingredients to serve more according to your needs)

Ingredients...


1 tablespoon Extra-Virgin Olive Oil
6 ounces Salmon, cut into bite-size pieces
1/2 lemon
1/4-pound Brussels sprouts (cleaned, ends cut off and each Brussels sprout cut in half)
2 Roma (plum) tomatoes, each cut in 3-4 wedges
Dried basil
Philly Cooking Crème, Santa Fe Blend


Directions...

1. Heat EVOO in saucepan large enough to accommodate all ingredients.
2. Arrange salmon, Brussels sprouts and tomatoes in pan and drizzle all with lemon juice. Toss lemon in pan, too.
3. Sprinkle tomatoes with dried basil

4. Cover and cook 4-5 minutes over medium-low heat.
5. Remove salmon and set aside. Continue cooking vegetables 4-5 more minutes until Brussels sprouts are easily pierced with a fork or sharp knife.

6. Remove lid, return salmon to pan and stir in 1-2 tablespoons Cooking Crème.
7. Microwave additional Cooking Crème for 15-20 seconds (while salmon and vegs stay warm in pan). Serve at table with salmon.

SALMON WITH CURRIED LEMON SAUCE

I remember the taste of this lemony sauce and the tender, flaky texture of the salmon. Trouble is, I made it several weeks ago and discovered today that I didn’t write down the ingredients, so this is going to be somewhat of a guessing game when it comes to amounts.

It’s not as bad as it sounds because I took a photo of the ingredients, and I believe that amounts vary depending on the taste of the person preparing the food.

In this case I was cooking for one - Me! If you want to prepare for two or more, change the ingredients accordingly; just don’t double or triple everything. Start with “less”, taste as you go, then add “more” if you feel the need.

SALMON WITH CURRIED LEMON SAUCE

Ingredients...
6 ounce salmon fillet, boneless and skinless
1 tablespoon all-purpose flour
1 teaspoon EVOO (aka extra virgin olive oil)
1 teaspoon butter
2 tablespoons Oikos Organic Greek Yogurt (my preferred brand)
1/2 teaspoon lemon juice (bottled or fresh)
1/2 teaspoon curry powder
1/4 teaspoon sesame oil
Kosher salt (opt)
Freshly ground black pepper (opt)



Directions...
1. In a small pan with high sides to confine any oil splatter, heat EVOO and butter
over medium heat. Meantime, rinse the fillet, pat it dry and coat it with the flour, gently shaking off any excess.
2. Sear (flash-fry, seal, brown) fillet, 3-5 minutes on each side depending on how well done you want your fish. I prefer the lesser amount because I know it will continue to cook after it’s removed from the pan.
3. Mix yogurt, lemon juice, curry, sesame oil, salt & pepper.


4. Remove fish from pan and add yogurt mixture to the pan. Turn heat down to low. Stir for about 30 seconds then pour over fish.




I microwaved a yam and some frozen french green beans. Topped the yam with some EVOO and salt and pepper and ate the beans plain.




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Stir fry salad

Many of my meals are invented on the spot. When I notice it's time to eat, I check the refrigerator, the freezer and the cupboards. It's like a clothing closet, when you think you have nothing to wear. Experiment, mix and match, see what you can come up with.

A couple of days ago, I made this Stir Fry Salad. It's simple, really, so I won't give you a long, complicated recipe. Only one photo today, but in the future, there will be more for each entry.

The base of this dish is mixed greens. Earlier in the summer, I would have used mesclun from my garden. Sadly, I note that the mesclun is all used up and I truly miss having it fresh each day. You can use your favorite lettuce. Or uncooked spinach. Or any mixture of greens.

I stir-fried zucchini slices, green beans and scallion slices in a bit of EVOO (Extra Virgin Olive Oil) in a wok. Toward the end of the cooking, I added a quick splash each of sesame oil and Tamari sauce. On another day, I might have used plain soy sauce in place of tamari. If I'd added meat, I might have used Worcestershire.

After placing the stir-fried veggies on the greens, I added some tomato chunks. There was a small amount of salmon left over from the previous night's meal, so I broke it up and added it to the salad. Wish I'd remembered I had olives in the frig; they would have been a nice addition, as would artichoke hearts if I had them.

I drizzled the whole thing with a small amount of EVOO. So easy. So delicious. So filling.


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