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 large bowl. Lightly saute the

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

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/