Saturday, August 19, 2017

Zuppa Toscana ala Sid for Soup Saturday Swappers

I joined a group called Soup Saturday Swappers a few months ago.  And I've had this recipe on my back burner for awhile now.
Every time I planned on making it, plans fell through or I got busy or... 
Life happened....
Zuppa Toscana ala Sid
I tasted some Zuppa Toscana at a potluck a few months ago,  and fell in LOVE!!!  It was spicy and brothy and yet hearty as well.
I love soup.  I can eat it year round and I do.   Even though it's not that cold outside.
I do live in Florida after all.
This month's theme is Copy Cat Recipes and it is being hosted by Heather of All Roads Lead to the Kitchen.  

And my Copy Cat recipe is Zuppa Toscana from Olive Garden,  but I had to put my own twist on it.  There was no kale or swiss chard to be found in my local store. sigh.
I however, had a package of spinach in the freezer.  So I used it.  I also  had a couple of sausages left over from a BBQ we'd attended a couple of days prior to, so they got chopped and added to the soup.
A good soup is all about adding good things to it.
Because I had that lovely sausage, I chose not to add the bacon as I was already getting a lovely smoke bacony flavor. 

Yield: 4 servings

Zuppa Toscana ala Sid

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
This is a copy cat soup with my own twist, personally I think it's better than the original.


  • 1 lb. Hot Italian Sausage, cooked and sliced
  • 2-4 russet potatoes, cut into large dice
  • 1 onion, diced
  • 2-4 slices bacon, cooked
  • 1 cup frozen spinach, thawed and chopped
  • 4 cups chicken broth (home made is best)
  • 1 cup heavy whipping cream, tempered
  • 2-4 cloves garlic
  • 1/2 teaspoon + red pepper flakes
  • 1/2 teaspoon salt (omit if using commercial chicken stock)
  • 1/2 teaspoon black pepper
  • 2 teaspoons cornstarch mixed with 2 teaspoons water


  1. Brown the sausage in the bottom of a heavy pot. Add the onion and garlic and cook until just translucent. Then add the chicken broth to the pot and stir, adding the potatoes just as the stock comes to a boil. Cook until the potatoes are just done, adding the red pepper and tasting if it needs more. Add cornstarch slurry and stir. Then add the chopped spinach, and bacon and let come to a boil. Take a little of the broth and add to the cream to temper it, take the soup off the heat, and slowly pour in the cream while stirring. Serve immediately. You can always add more red pepper and in fact can add it when browning the meat as well.
Created using The Recipes Generator

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Friday, August 18, 2017

Salmon Cakes with Gravad Lax for #FishFridayFoodies

I've had adventures I tell you, adventures, in and out of the kitchen.   And I'm a little late here with my entry for the Fish Friday Foodies event this month.
Smoked Salmon Cakes
And I'm supposed to be the Hostess?  Sorry...
But I got such a great dish to share with you.
First though, the theme this month was Preserved Fish - Pickled, Canned, Dried or? 
As a Dane I love Pickled Herring, and eat a lot of it.  I also love my dried, or smoked fish as well, and in fact decided to use a favorite in my recipe this month.
Gravad Lax or Cold Smoked Salmon.
We Danes like it draped over hard cooked eggs, on Stjerneskud or Shooting Star, and as a topping on all kinds of open face sandwiches.
But I was wondering how it would be in a fish cake.  I did win (pats self on back and dislocates shoulder), the Crab Cake Cookoff last month, and it gave me an idea.
I had some cold smoked salmon in the freezer and I wondered how it might be if I made it into a fish cake.
Well, I gotta tell you, I think I done hit it out of the park on this one, again.    And best of all, because smoked salmon is so flavourful, you don't need a great deal to make a killer salmon cake.
Smoked Salmon Cakes

Smoked Salmon Cakes

Smoked Salmon Cakes

Smoked Salmon Cakes
If you'd like to join in the fun, just email email Wendy at Fish Friday Foodies.   We post and share new seafood/fish recipes on the third Friday of the month.   Visit our Pinterest page or our Facebook pager for more wonderful fish and seafood recipe ideas.

Yield: 12-14 Appetizer size cakes

Smoked Salmon Cakes

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
These are extravagant, over the top, delicious bites of goodness, perfect for a special occasion. And best of all they won't break the bank, too badly.


  • 2 oz. Cold Smoked Salmon, diced finely
  • 1/2 - 1 cup crushed saltines or oyster crackers
  • 2-4 tablespoons mayonaise, I prefer Dukes brand
  • 2 stalks celery, fine dice
  • 1/4 cup onion, fine dice
  • 1 egg, separated
  • 4 teaspoons butter
  • 4 teaspoons olive oil
  • 1/2 -1 cup flour


  1. Dice the onion and celery in a fine dice, then saute them in 1 teaspoon each of the butter and olive oil, just til the onion is translucent. Set aside to cool. Separate the egg, beating the white and setting aside. Mix the mayonnaise and egg yolk together. In a separate bowl add the diced salmon, onions and celery together with crushed saltines. Add the egg yolk and mayonnaise mixture to the fish and vegetables and stir together. Fold in the beaten egg white. Form balls the size you want to cook and serve using either a ½ cup scoop or measuring cup. Drop the salmon cakes onto a flat plate containing the flour and turn gently to coat the salmon cakes. Flatten them a little, Sauté the flour coated crab cakes in a mixture of butter and Olive Oil until browned, turn over and brown on other side. Serve with my Remoulade Sauce.
Created using The Recipes Generator

Thanks for the comments, and pardon me for not replying, but for some reason I'm not able to do so at the moment, new computer and all, I need to figure out the settings again.  But I'm reading them all. 

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Monday, August 7, 2017

First Monday Favorites - August 2017 -8

It's time for First Monday Favorites.

Here's where you share what one recipe you made last month that surprised, delighted and amazed you and that you'll be making again and again.  Not the one with the most views either, but your own personal favorites.
I was missing in action most of July. Between finishing off my cookbook, editing it, and proofing it, and then a long road trip for a family funeral,  which took up half the month, well let me just say, I'm finally back in the kitchen again and there will be some new recipes and posts next month. 

Danish Remoulade Sauce on Crab Cake
In the meantime, here's my favorite from July.   I entered a Crab Cake Cookoff, and won the People's Choice award, woohoo!!!  But it's not the crab cake recipe I'm sharing, I actually haven't posted it yet.  But it's the sauce I made to serve with the crab cakes that I'm sharing.  Cause I'm so making this again and again and again.  In fact I made a special trip to the store to get another head of cabbage so I could.   This is the kind of sauce Danes dream of.   Really, they do.  Danish Remoulade Sauce.
Which goes so good on not only crab cakes, but also on various open face sandwiches and it will also be in my cookbook, Hygge - Danish Food and Recipes, which is coming out in the next couple of weeks.     But I'll tell you more about that in a separate post.
Crab Cake Cookoff First Prize
But the sauce I made for the crab cakes was so good, and people were very insistent that I give them the recipe, I had to use that as my favorite from July.  I made 5 cups of it, and there was NONE left at the end.  Hello, five cups of sauce for about 80 or so mini crab cakes?  Yup, it was gone.  
Now it's your turn. 
What one recipe did you make last month that amazed, delighted and totally blew you away with how delicious it was? 
Share it here. 

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