Saturday, November 18, 2017

Potage Parmentier for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and this time round Sally of Bewitching Kitchen is the inspiration and the hostess for this month.  She wanted us to do a French or French inspired soup.
My final soup inspiration was by Julia Child and you can't get too much more french than that.  OK, so she was an American, but she learned how to cook French Cuisine and shared her knowledge and her expertise.  I make a version of French Onion soup all the time, but I've already posted about that.
Potage Parmentier with Beet Tops and Arugula

All righty then, I was all set with making a Soupe au Pistou for Soup Saturday Swappers but then decided against it cause I'm just not that fond of basil. sigh 
Then I decided on a Shrimp Bisque but talked myself out of it. (I did a lot of deciding against soups this month)
However, I had boiled up a pot of red potatoes and I also had a ham bone which had been cooked up with some leeks and carrots for a pea soup I was making, and then I decided on a Potage Parmentier.
Which is just a fancy way of saying Potato Soup.

Potage Parmentier before blending
 It looked a little bland and tasted bland as well.
 So I went into the fridge and found some goodies to add. Beet tops and some arugala that I chiffonaded,  (A friend let me loose in her garden with a pair of scissors the other day.  I still have some Bok Choy, Kale and Chard left to devour).
and then wilted them for just a couple of minutes in the heat from the soup, and after I took the picture drizzled some cream on top.

This is loosely based on a Julia Child recipe I got from here .
I did change it up a little.  Cause I could.

And I wanted to add this.  You can add some finely diced ham to this and use the immersion blender to whizz it all together.  I just had some that way. 
Yield: 4 servings

Potage Parmentier or Potato and Leek Soup

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
This is a rich,filling soup that hits the spot for a lunch or dinner.


  • 4 - 4 1/2 cups Ham Stock
  • 4-6 small potatoes, cooked til soft.  Russet are best for this.
  • 2 leeks, whites and the pale  green, sliced
  •  2 garlic cloves, minced
  •  1/2 cup heavy cream divided in half
  • Fresh ground pepper
  •  Opt.  1/2 tsp. salt
  • 1 tablespoon ghee or butter
  • Chopped chives for garnish if desired
  • 1/2 cup chiffonaded beet leaves and arugala


  1. Cook the potatoes and garlic  in the ham stock until soft.  Saute the leeks in the butter until softened, but do not let them brown.  Add them to the potatoes and ham stock and continue to cook until softened.   When it's all cooked, taste for seasoning and add pepper and salt to your taste.  Using an immersion blender, blend it til smooth.   Add the beet and arugala leaves and let sit for a couple of minutes. Turn off the heat, and add half the cream.  If too thick for your taste, add a little more cream or milk.   To serve, ladle into bowls and top with the chopped chives, beet leaf stems and a drizzle of cream.  Serve with crusty rolls.
  2. I tasted this and added some finely chiffonaded Beet leaves and Arugala that I'd gotten from a friend as I thought it needed 'something' more and tasted it again, and finished my bowlful and life was good.
Created using The Recipes Generator

Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

Continue Reading

Friday, November 17, 2017

Sole with Crab Cake Stuffing for #FishFridayFoodies

 It's Fish Friday Foodies time.
This event happens the third Friday every month and is hosted by various bloggers who suggest a theme for the month.  This month the theme is Fish or Seafood with Stuffing.  Our hostess this month is Wendy of A Day in the Life on the Farm.  
She's also the one who started this whole crazy idea a couple of years ago.  And it's been fun.  I love looking at all the inventive, not to say, downright yummy seafood ideas others come up with.  I've even contributed a couple of dishes myself.  One year I did shrimp every single month.  It's sorta like chicken, you can play with it, dress it up, dress it down, and just plain have fun.  
As soon as I saw the theme this month I had an idea and then shelved that idea.  I wanted to use Salmon, but I wanted the wild caught Pacific salmon, not the farmed stuff. 
Then I looked at the price. YIKES!!!!  So I decided to go with Plan B.
Except there was no Plan B, until I went in my freezer and a container fell out and landed right on my little toe, sigh.  That container had some leftover crab cake mix from when I made some of my Award Winning Crabcakes for some friends last month.  I'd made way too much for the four of us, so I froze the rest.
I got the message. Especially since the Sole I had in the freezer just happened to bump my hand as well.
The light bulb turned on, (a mega watt bulb, BTW).

To start with, I took the sole out, thawed it, and patted each fillet dry.  Then I cut them in thirds.  I took a spoonful of the crab cake mixture and placed it on each piece of fish, rolled it up and secured them with a toothpick, temporarily.   Set that aside for a minute.  I took some creme fraiche,  whisked it up , added some hot sauce, just a few drops.  In a separate dish I had some panko, instant potato flakes (garlic flavored), and a little flour.  I dipped each roll in the creme fraiche and then rolled them in the panko mixture.   I fried them in some clarified butter, over low heat as I didn't want the creme fraiche to burn,  rolling them around in the butter so they could cook evenly.  They tasted pretty good, but the breading fell off as I moved them around the pan.   And the sole is such a delicate fish, well, it turned into a real Prima donna in the pan, so the next time I make it, I'll use a fish that's a little less prone to temper tantrums and instead of the creme fraiche (which tasted wonderful), I'll dip them in egg.   As it was only one of the stuffed filet's was even the least bit photogenic. sigh
Sole with Crab Cake Stuffing

Sole with Crab Cake Stuffing

Sole with Crab Cake Stuffing

Shameless promotion here:
Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. 
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.


Continue Reading

Monday, November 13, 2017

Thanksgiving Sweet Potato Cake

Thanksgiving Sweet Potato Cake

Right off the top here I have to admit to a 'Oops'. But it was a good tasting oops.  I made a cake for the Legion Cake raffle, I make one every other week for them to raffle off, they use the proceeds to fund various good deeds in our community.
I had designed a cake in my mind, figured out how to balance the flavors and then my mind got stuck on making it into a three layer cake with 7 minute frosting.
Yeah, about that frosting, ummm, I'd forgotten how much of an escape artist that it could be.
It tried to escape, not just from between the layers, but it tried sneaking off the top of the cake as well. 
I caught it, and luckily for me, someone at our table won the cake so I got to cut it.
And taste it as well.

I also want to say I looked at this site and this site for inspiration.
I used my potato ricer to make sure that the sweet potato was nice and smooth.  I rarely use it for mashed potatoes, but it worked like a dream for this.
Riced sweet potato
I also had fun making the frosting.  Just remember that the water underneath has to be boiling, otherwise you get little sugar granules in the frosting.
Making 7 minute frosting
7 Minute Frosting
 As you can see the frosting was already oozing out.
Frosting the Thanksgiving cake with 7 Minute Frosting
And here's what I mean when I say that the frosting is an escape artist.  I had to skewer the cake to keep it from sliding around when I cut it.

Yield: A two layer cake or a bundt cake

Thanksgiving Cake - Sweet Potato Cake


prep time: 15 MINScook time: 45 MINStotal time: 60 mins
This was an amazing tasting cake and perfectly balanced on flavors


  • 1/2 cup  salted butter ( you can use unsalted butter if you like but would need to add 1/2 teaspoon of salt)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 cup flour
  •  2 tablespoons Potato Starch
  •  1 1/2 teaspoons Baking Powder
  •  3 eggs
  •  1 1/2 cups cooked sweet potato, riced or mashed well
  •  1/2 cup milk
  •   1/2 cup dried cranberries
  •   2 tablespoons bourbon
  •   1/2 cup chopped pecans
  • 1 teaspoon finely minced candied ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup each chopped pecans and dried cranberries for decorating the cake (opt.)
Felicity or 7 Minute Frosting
  • 2 cups brown sugar
  • 2 egg whites
  • 1/2 cup hot water


  1. Cook sweet potatoes, peel and mash, measure out 1 1/2 cups (about 1 1/2 large sweet potatoes) set aside to cool.
    Hydrate 1/2 cup dried cranberries in 2 tablespoons bourbon, set aside.
    Mince finely some candied ginger, measure out 1 tsp.  If you chop a little extra, you can add it to the topping.
    Grease and flour two 8 inch cake pans or one bundt pan.  Preheat oven to 350 degrees.
    Sift flour, potato starch and baking powder together, add the cinnamon and the ginger.
    Cream salted butter and sugar together, then add the eggs one at a time and mix.  Add 1-2 tablespoons of the flour mixture, then add the sweet potato and mix well.  Mix in half the flour and continue to mix on low speed, add the milk, blend and finish off by adding the rest of the flour.  Fold in the chopped pecans, dried cranberries and the bourbon.   Divide the batter in between two 9 inch pans or one 10 cup bundt pan. 
    Bake in 350 degree oven for 25 minutes for the layer pans or 35-40 minutes for the bundt pan.  The cake is done when it springs back when touched lightly in the centeror when a toothpick comes out clean.
    Let cool and frost with 7 Minute frosting.  If doing the 2 layer cake, the frosting will try to escape from between the layers.  If doing the bundt cake, just frost the top, the frosting will figure out how to cover the cake, all on it's own. 
    You can sprinkle the top with the additional chopped pecans and dried cranberries if you like.
  2. Felicity or 7 Minute frosting
    Combine all ingredients in top of double boiler
    Beat over boiling water for about 5 minutes or until thick.
    Remove from stove, beat over hot water for another 2 minutes.
    Beat over cold water until thick enough to stand in peaks.


The frosting will try to escape from between the cake layers so it's best frosted just before serving.
Created using The Recipes Generator

Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life.   You can purchase it on Amazon - here's the link   

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof. 

Continue Reading