Monday, May 30, 2011

Spaghetti with Lemon, Basil, Capers & Salmon

If you are ever fortunate enough to have leftover grilled salmon, this is the recipe for you.  We had a dinner party with a Pacific Northwest Cuisine as the theme.  One of the guests grilled wild salmon on cedar planks.  Fabulous!  There was some leftover and this the recipe I used it in.

1/2 pound pasta (the original recipe called for whole wheat spaghetti which I didn't have--I substituted imported Italian rotini)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2-1# cooked salmon (use the amount you have available)
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Lightly saute the garlic and spinach in the olive oil.  Then add to the pasta with salt & pepper. Toss to combine.

Add the salmon, basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss lightly to combine.

Adapted from

A very good cherry pie

I've posted one cherry pie recipe but this one is also very good and uses less cherries.

  • 1 recipe pastry for a 9 inch double crust pie

  • 20 ounces frozen pitted sour cherries (without sugar)

  • 1 cup white sugar

  • 1/3 cup all-purpose flour

  • 1/8 teaspoon salt

  • 2 tablespoons butter

  • 1/4 teaspoon almond extract 

  • 1 egg yolk or heavy cream

  • Preheat oven to 425 degrees F. Make pastry and refrigerate.

    Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.

    When mixture is thickened, add butter, almond extract and cherries. Cover and refrigerate.

    On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch somewhat shallow pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.

    Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie.  Weave into a lattice crust.  You can also cut out the top crust with cookie cutters and place the pie crust "cookies" on top of the pie. Brush lightly with egg yolk or heavy cream and then sprinkle with sugar. Bake at 425 degrees for 10 minutes then lower the heat to 350 and bake 20-30 minutes.  I always use a pie sheld so that edges of the crust do not get overcooked.  When the filling is bubbly and the crust is golden brown, the pie is done.  Cool before serving.

    This is a link to all the great ways that other cooks have decorated their pies:

    Adapted from

    Monday, May 23, 2011

    Wild Rice Pancakes with Wild Mushrooms & Goat Cheese

    This is recipe of Mollie Katzen's that I adapted.  I thought they were delicious and quite easy to make especially if you have the wild rice already cooked which I did.  I made them for supper one night with a big salad and they were all consumed.  Mollie said they are very good leftover and that they reheat well.  I can't testify to that. 

    1 tablespoon olive oil
    12 wild mushrooms, I used 1/4 # of oyster mushrooms from the farmers market.  I'm sure white mushroom would also be fine.
    1 teaspoon salt
    1 teaspoon minced garlic (1-2 cloves)
    2 teaspoons fresh lemon juice
    4 large eggs
    1/3 cup unbleached all-purpose flour
    4 scallions, minced
    1 cup cooked wild rice.  I cooked my wild rice in my rice cooker.  I made extra and froze the rest.
    1 cup (about 5 ounces) goat cheese.  I used Dream Farm goat cheese (also available at the Westside farmers market in Madison) and just stirred it into the batter.  Any flavor would work well.  I think I had one of the herb flavors.
    1/8 teaspoon black pepper
    Nonstick spray for the pan
    A little unsalted butter for the pan (optional)

    Optional Toppings
    Sour cream or yogurt
    Minced chives

    1.Place a medium-sized skillet over medium heat for about 1 minute. Add 1 tablespoon olive oil and the mushrooms, and sauté over medium heat for 5 minutes. Stir in 1/2 teaspoon of the salt and sauté 5 minutes longer. Stir in the garlic and lemon juice and remove the pan from the heat without cooking the mixture any further.

    2.Beat the eggs in a medium-sized bowl. Whisk in the flour and the remaining 1/2 teaspoon salt. When this mixture is uniform, stir in the cooked mushrooms, including all their juices. Add the scallions, wild rice, goat cheese, and black pepper, and stir until well combined.

    3.Spray frying pan lightly with nonstick spray, and if you like, melt in a little butter. When the cooking surface is hot, use a 1/4-cup measure to scoop batter onto the hot pan, and fry for about 2 to 3 minutes on each side, or until golden.

    4.Serve hot, warm, or at room temperature with the topping(s) of your choice.
    Adapted from Mollie