greg cooks

nourishing the body

greg

Salmon Cakes

I was looking for something quick and easy to make on a Sunday evening with a fridge that desperately needs stocking. I started rummaging through my pantry and found a box of Japanese buckwheat noodles and a 15 oz can of salmon. So I threw this together in a jiffy. It came out pretty good. I wish I had something to garnish it with. No fresh herbs or scallions to speak of here.

For the crab cakes I used one large can of salmon, about 1.5 cups of crushed up Ritz crackers (love the buttery flavor), the zest of one whole lemon, two eggs, salt, pepper and about 1/2 teaspoon of Old Bay seasoning. These were mixed up gently and shaped into patties. They were quickly fried in olive oil until brown and crispy.

I served them on a cold soba salad. I cooked the noodles just until tender and cooled them. I also finely shredded some romaine lettuce (that’s the only thing green I had in the house). This was flavored with a bit of sesame salad dressing and bit of spicy Korean red chili paste (gochujang).

Fargo Sourdough

Remember the pizza I made a while back? I made it from the discarded starter I was feeding and building up to make my first batch of home made bread using my own culture. No commercial yeasts here. I actually made the bread on Thanksgiving day but am just getting around to blogging about it. Bread is alive! That’s what I love about it. I am proud to have been able to leaven my own bread using yeasts from my local environment. It turned out with so much flavor from the long fermentation that I will definitely be doing this again. Here’s the story of my Fargo Sourdough.

On Tuesday evening I took a cup of the active sourdough sarter and mixed it with 3 cups of flour and two cups of water. I mixed it well, covered it, and left it to ferment. After 22 hours, this is what I got. A wet dough sponge that was frothy and bubbly.

To the bubbly sponge, I added 1 and 1/2 tablespoons of salt, 1 and 1/2 cups of water and about 7 cups of flour. This was mixed together and allowed to rest for about 30 minutes.

Once the dough had a chance for the moisture to permeate the newly added flour I tipped it out onto the counter and kneaded it by hand for about 10 minutes until it was smooth and elastic. This was shaped into a ball and placed in a well oiled large bowl. definitely be doing this again. It was covered with a plastic bag and placed in my cool basement to rise overnight. The next morning, after about 10 hours, the result was a well risen dough that reached to the top of the bowl.

The dough was gently tipped out onto the counter being careful not to deflate it too much. It was divided into four and shaped into loaves. They were covered and allowed to rise for about 2 and a half hours. The dough was placed on a peel, slashed, and baked on a stone in a 450 °F oven two loaves at a time.

In order to provide the right texture to the crust and get maximum oven spring you need to have a humid oven at the beginning of baking. This is difficult to control in a home oven. I have good luck by first throwing a half cup of water onto the hot oven floor just before adding the bread. I then load the dough onto the baking stones and add another cup of water thrown onto the floor. After a few minutes I add another cup of water and then let it bake until the crust is nicely browned – about 20-30 minutes depending on the size of the loaf.

The result was wonderful if I do say so myself. The crumb was not too big but certainly big enough. The crust was chewy and flavorful. The interior was still moist and soft. The bread was not sour like San Francisco sourdough. I guess Fargo flora are less acidic than that from the west coast. I like to think that my Fargo sourdough is more akin to traditional French sourdoughs. At least the bread was spot on what I hoped for.

TD6 – Curried Turkey Salad

Yes it is day six of turkey leftovers. Let’s see. On day 1 I had just turkey leftovers. Day 2 featured turkey soup. Day 3 had more of the turkey soup. Day 4 was when I made those turkey carnitas. Day 5 was a grilled turkey melt sandwich. Today we feature a turkey salad. Not any ordinary turkey salad, but one flavored with curry powder. This is my favorite way to enjoy turkey salad. I mixed it up with some carrots, green apples, walnuts, dried cranberries and mayonnaise. This was flavored with a good dose of Madras curry powder, salt and pepper. Plopped onto a bed of romaine lettuce.

I don’t usually cook desserts but I was inspired by Giada who made a simple elegant cookie. She spread out a sugar cookie dough in a pan and baked it just until lightly golden brown. She topped it with some orange marmalade, chopped hazelnuts and almonds, and then drizzled it with chocolate. I set out to copy this but all I had on hand was some citron marmalade. It filled in nicely for the orange. I also added pecans to the nut mix. Mine didn’t come out nearly as pretty as Giada’s. My chocolate simply refused to drizzle so I just slathered it on top with a spoon.

What else is there to do with it?

Since I had to cancel Thanksgiving and I still had to roast my 18 pound bird, we’ve been feasting on turkey for a few days now. What can you do with leftover turkey? There’s tetrazzini, turkey soup, turkey sandwiches, turkey chili, turkey stirfry, turkey pasta, turkey pot pie, turkey salad. Yes, the list is endless. I’ve had plenty of the soup and sandwiches. Tonight I had a hankerin for mexican flavors. And I wanted to make something quick. So I threw this together.

What to call it? Hmm . . how about Cheezy Turkey Carnitas on Sweet Potatoes. Yeah, that sounds good.

I slivered an onion and chopped 4 cloves of garlic and cooked them until good and done. I added some finely sliced celery (it’s what I had in the fridge). I also threw in some freshly ground cumin and corriander along with some red chili powder and a nice smokey hungarian paprika. Toasted the spices for 30 seconds and threw in the shredded turkey. Once heated through I deglazed the pan by adding about 1/3 a bottle of Corona beer. Salt and pepper to season and a half cup of tomato sauce. I let that simmer just for a bit. Spooned it over halved already baked sweet potatoes. Topped it with some cheddar cheese and popped it into a 375 oven for about 15 minutes. It was pretty tasty. Would have been better if I had some sour cream and fresh salsa to go with it. I desperately need to get to the grocery store.

It’s just French Toast

But French toast can be so good. I’ve been quite sick for the last couple days. So sick I had to cancel my Thanksgiving dinner and tell all my guests not to come. I have hardly eaten anything in the last two days and woke up this morning HUNGRY! Well, on Thanksgiving day I did bake four loaves of the best bread I’ve ever made. From my own sourdough starter. I’ll post about that later. But I have all this bread that never got eaten. I decided to make a simple French toast this morning. An egg, some milk, some cinnamon, cardamom, and nutmeg and this is what you get. I topped it simply with some frozen strawberries that had been heated in the microwave. Nothing fancy, not too sweet, but oh so satisfying.