Thayer in the Kitchen

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. Ingredients 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 Directions 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 ...

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 s...

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 we...

This is a great recipe that I adapted by adding more vegetables.  I've also made it in a slow cooker, which is what the original recipe called for, and in a pan on top of the stove.  Both work well.  It just depends on what is more convenient for you.  1 tablespoon oil 1# boneless, skinless chicken thighs, cut into pieces 1 medium size onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, seeded and finely chopped 3 carrots, thickly sliced 1 very large sweet potato, peeled and cubed 1 can (2 cups) chicken broth 1/2 cup chunky peanut butter, smooth would be fine too 2 tablespoons tomato sauce 1 cup (or more) frozen corn Salt & pepper to taste Note the second time I made the stew, I used some leftover peanut sauce I made for a Thai dish, plus some peanut butter.  It just makes the dish a bit spicier.  Heat the oil and lightly brown the chicken.  Transfer to a crockpot.  Return the skillet to the heat and add t...

This is a super easy recipe because its made with the no-boil lasagna noodles and raw spinach.  I was lucky enough to have a quart of my homemade tomato sauce from last summer in the freezer, but a jar of good commercial spaghetti sauce would also be fine.  1 lb bulk Italian sausage 1/2 cup finely chopped onion 1 quart homemade tomato sauce or 1 32 oz jar pasta sauce 8 ounces shredded mozzarella cheese (2 cups) 4 cups coarsey chopped fresh spinach 1 cup ricotta cheese 2 eggs, slightly beaten 1/4 teaspoon garlic powder 8 ounces uncooked lasagna noodles 1/3 cup water 1/2 cup grated parmesan cheese Preheat oven to 350 degrees F. In large skillet or stock pot, brown and crumble sausage and onion; drain if necessary.  I used Italian sausage from Jordandal Farms which is very lean and there is no need to drain. Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally. In medium bowl, combine mozzarella cheese, spinac...

Some people feel that potato salad is seasonal and only to be served during the warm weather months.  I, however, love potato salad any time of the year.  I'm a fan of all kinds of potato salad.  I just tried this one yesterday to take to my daughter's for supper to go with Italian beef sandwiches.  It is very good and I would make it again. I made 1/2 of the original recipe which still easily served 6 people with leftovers.  I have posted the 1/2 recipe amounts. 2 1/4 pounds red-skinned potatoes 3 tablespoons canola oil 2 tablespoons cider vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 10 tablespoons mayonnaise 2 tablespoons dill pickle juice 1 1/2 tablespoons coarse-grained Dijon mustard 3 large hard-boiled eggs, chopped 1/2 cups finely chopped green onions 1 small yellow onion finely chopped 1 cup finely chopped celery 1/4 cup chopped fresh parsley 1/4 cup chopped dill pickle 1/4 cup sliced pimiento-st...

I was asked to bring a fruit salad to a friend's when we went for supper one evening.  I found this recipe and thought it was delicious.  Obviously its very adaptable to the fruit you like or have available.  1 cup vanilla low fat yogurt (I used our favorite Sugar River Dairy)* 1 tablespoon honey 1 1/2 teaspoons grated lime rind (adds a lot to the sauce) 3 cups cubed fresh pineapple (I guess the pineapple chunks canned in juice would work OK as well) 1 1/2 cups apples, peeled and cut into chunks 1 cup orange sections 1 cup kiwi, peeled and roughly chopped 1 cup strawberries, halved 1/3 cup flaked sweetened coconut 1 medium banana, sliced 1/4 cup slivered toasted almonds Combine yogurt, honey and lime. Combine pineapple, apples, oranges, kiwi, strawberries and coconut in a large bowl.  Just before serving, stir in banana.  Top with yogurt sauce and sprinkle with almonds.  Some choopped mint would also be a nice addition, but I was maki...