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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Tuesday, August 1, 2017

Sid's Lighthouse Crab Cakes

These little nuggets or bites of deliciousness were the people's choice winner at a recent Crab Cake Cookoff.
In other words, I WON, I WON, I WON!!!!!, second year in a row.  
WOOHOO!!!
Sid's Lighthouse Crab Cakes

Sid's Lighthouse Crab Cakes

Enough with the jumping up and down.
The Crab Cake Cookoff was to benefit our local Lighthouse, the Crooked River Lighthouse to help rebuild the 'Carrabella'  Pirate Ship which was torched a couple of years ago.  There were 7 fantastic cooks who entered the contest this year, and they were all wonderful.  I only got a chance to sample a couple of the other entries, and they were excellent.  
If you like or even if you don't like crab cakes, you need to try this one out.
At first glance it may look like it's got lots of fillers, and lots of veggies, but they just emphasize the sweetness of the crab.
Sid's Lighthouse Crab Cakes

Sid's Lighthouse Crab Cakes

Sid's Lighthouse Crab Cakes

Sid's Lighthouse Crab Cakes

Sid's Lighthouse Crab Cakes


Yield: 8 Crab Cakes
Sid's Lighthouse Crab Cakes

Sid's Lighthouse Crab Cakes

prep time: 30 MINScook time: 10 MINStotal time: 40 mins
This crab cake recipe is moist, delicious and easy to make.  And not only does it taste great, it's an award winning recipe. 

INGREDIENTS:


  • 1/2 cup finely diced red pepper
  • 1/2 cup finely diced yellow pepper
  • 1/2 cup finely diced orange pepper
  • 1 sweet onion, finely diced (size of a tennis ball)
  • 2-3 stalks celery finely diced
  • 1/2-3/4 cup mayonnaise
  • 2 eggs, separated - Whites beaten til stiff
  • 2 cups crushed oyster and soup crackers
  • 1/2 tsp. White Pepper
  • 1/2 tsp. Israeli Paprika
  • 1/2 tbsp. Gulden's Brown Mustard
  • 1 lb. lump crabmeat
  • 1/2 tablespoon olive oil, mixed with 1/2 tablespoon melted butter
  • 1/2 cup ghee mixed with 1/2 cup Olive oil for frying
  • 1-2 cups unseasoned Panko Bread Crumbs

INSTRUCTIONS:


  1. Sauté the onions, celery and peppers in the mixed tablespoon of  butter combined with the olive oil over medium heat until the onions are just translucent. Remove and let cool. 
  2. Take the crab out of the container and place into a large bowl. Using your fingers, gently (and I do mean gently), tease the crab apart and test for shells using your fingers. Crush the Oyster/Soup crackers, not too fine, and add to the crab. Toss very gently to combine. They will soften from the liquid from the crab. Beat the egg whites until almost totally stiff. Set aside while you prepare the rest.
  3.  In a separate bowl, place the mayonnaise, pepper, paprika and egg yolks. Whisk together to combine. Mix in the sautéed peppers, onions and celery.  Fold in the beaten egg whites just until combined. Pour this mixture over the crab and crushed crackers. Using your hands or a spatula, toss gently to mix them together. 
  4. To cook: Form balls the size you want to cook and serve using either a ½ cup scoop or measuring cup. Drop the crab cakes onto a flat plate containing the Panko crumbs and turn gently to coat the crab cakes. Flatten them a little, to form a crab cake. Sauté the Panko coated crab cakes in a mixture of Ghee and Olive Oil until browned, turn over and brown on other side. This takes just a couple of minutes per side. Serve with some of my Danish Remoulade Sauce or your favorite sauce. 
  5. Note: You can make your own Ghee by heating a stick of butter over low heat until melted. Then using a gravy separator pour off the white milk solids and use the clear fat remaining for frying.
    Ghee
    You can also separate the milk solids from the fat by pouring them into a Ziploc bag, suspending it from your cupboard with one of the corners pointing down. Let sit for an hour or two and then just snip the corner of the bag, drain the milk solids out and use the remaining butter for frying. I try to keep some Ghee on hand all the time.
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Sunday, July 30, 2017

Danish Remoulade Sauce

I'm so excited to share this recipe with you all, especially since it was part of a contest I won recently, as in last night.
I participated in a Crab Cake Cookoff last night and was the People's Choice winner.  And I'll share the Crab Cake recipe in a later post or you can just click the link, but the sauce I served with the Crab Cakes was a definite winner.
Danish Remoulade Sauce on Crab Cake
As in people were telling me it was so good, they were tempted to drink it.
I wouldn't go that far, but I will say I'll be making some again, for me this time.  I took 5 cups of it with me to the contest last night and it was all gone...
Here's the Crab I won, it'll go well with the crab from last year.  At least I hope they play well on the wall.

For starters, get your microplane out, if you have one, or a fine grater.
Danish Remoulade Sauce
Grate the gherkins and cabbage, chop the onions and tarragon, set aside.

Danish Remoulade Sauce

Finely diced onions for Danish Remoulade Sauce
Mix the mayonnaise, sugar and mustard together, then add the grated and chopped ingredients.   Place in the fridge for an hour or two, then serve on top of a crab cake.
Danish Remoulade Sauce on Crab Cake





Yield: 1 3/4 cups

Danish Remoulade Sauce

prep time: 15 MINScook time: total time: 15 mins
This is the perfect accompaniment to fish dishes or do as we Danes do, use it on all kinds of sandwiches. This will keep for up to 2 weeks in the fridge, if it lasts that long.

INGREDIENTS:


  • 1 cup good mayonnaise - I prefer Dukes brand
  • 1/4 cup - about 3 small sweet gherkins, grated
  • 1/4 cup finely grated or shredded cabbage
  • 1/4 cup red onion, minced
  • 2 teaspoons sugar
  • 2-3 teaspoons Gulden's Spicy Brown Mustard
  • 1/2 teaspoon Fresh Tarragon leaves, chopped fine
  • Optional: Heavy Cream

INSTRUCTIONS:


  1. Use a microplane or fine grater to process the gherkins and cabbage. 
  2. Chop the onions and tarragon leaves together. 
  3. Mix the mayonnaise with the sugar and mustard. Add the grated gherkins, cabbage and the onion and tarragon to the mayonnaise. Mix together and place in the fridge for an hour for the flavors to meld together. Taste and add more sugar or mustard for your tastes. If it's too thick, you can thin it out with some heavy cream.
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Friday, July 14, 2017

Jam Filled Cupcakes

I might have mentioned that I have fun baking, decorating and donating a cake every couple of weeks for the local Legion for their Cake Raffle.
I wasn't in a mood to do a cake a couple of weeks ago, I wanted a cupcake so I decided to go ahead and make some cupcakes.
And gee, I couldn't just make plain old cupcakes, nope, I had to decorate them, and since I love a filled cupcake, I decided to fill them with some jam.

I used my basic yellow cake recipe, and filled the cupcakes with some blackberry jam.   Then I put their little tops on, decorated them and took them to the Legion for the Cake raffle.
What can I say, I have fun. 
But wait, you want to see the play by play? 
OK, here goes.
Bake your cupcakes, let them cool and then you get to play with them. 

Start by putting some jam, whatever kind you like, into a ziploc bag.  I used some seedless blackberry jam.  Then I got out a sharp little paring knife, and the operations commenced.
I took the knife, and inserted the sharp point into the cupcake just inside the outside edge, and cut a divot out, at an angle.  Like this.

Next, I took my little baggie of jam, and cut a hole in one corner and proceeded to fill a little jam into each cupcake.


I put the tops back on and let them sit for a few minutes while I mixed up the frosting.  Which was a basic white frosting from a can, (yes, really, it wasn't home made), tinted them various colors and proceeded to have fun and forgot to take pictures until it was almost too late, but luckily the camera phone has a camera on it.   I'm told they were very popular for the raffle that night.
I did snag a couple and kept them for myself and I thought they were pretty tasty as well.  

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Saturday, July 8, 2017

Basic Yellow Cake (Golden Glow Cake)

This is a basic yellow cake recipe I got out of an old  Ann Pillsbury recipe pamphlet.  And I do mean old.
It was actually endorsed by Kate Smith, a wonderful singer who could belt it out there.  She was very popular during WWII. And had her own TV show on NBC.    This booklet was first published in 1952.
I've really enjoyed the recipes and descriptions from this booklet.  And I'll share a few more recipes at a later date.  
I've actually made a few of these yellow cakes lately.  And also had fun playing with the decorations.
This is one I made for a friend's birthday, she wanted Sour Cream frosting on it. 
Yellow Cake with Sour Cream Frosting
 And then there was this one, it was pretty popular when it was raffled off at the Legion.
Yellow Cake with Chocolate frosting

Yellow Cake with Chocolate frosting
 And just in case you were wondering how it looked, naked...
Basic Yellow Cake
This cake can go anywhere, dressed or undressed.
This recipe also yields about 25-30 cupcakes, depending on how full you fill the cups.

Yield: 8-12 servings (a 2 layer cake)

Basic Yellow Cake (Golden Glow Cake)

prep time: 5 MINScook time: 30 MINStotal time: 35 mins
This is from an old recipe booklet put out by Pillsbury in the early 1950's. I've adapted it a little, but it's a great basic recipe to have on hand.

INGREDIENTS:


  • 2 1/4 cups cake flour (made by adding 1/4 cup Potato or Corn starch to 2 cups AP flour)
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup butter
  • 3/4 cup milk + 2 tablespoons, divided
  • 2 tablespoons milk
  • 2 eggs
  • 1 teaspoon vanilla extract

INSTRUCTIONS:


  1. Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch cake pans. Set aside. Mix together the butter, flour salt, sugar and 3/4 cup milk for three minutes to make a smooth batter. 
  2. Add the two eggs, vanilla and the last 2 tablespoons of milk. Beat for an additional 2 minutes. 
  3. Pour equal amounts of the batter into two well greased and floured 8 or 9 inch cake pans. 
  4. Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean. Cool and frost as you like.
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Thursday, July 6, 2017

Stove-top Skillet Cornbread

I may be a Dane but I can make a southern style cornbread that will make your mouth sing.
Or just make it want to munch away, on the cornbread.
Stove top Skillet Cornbread

I had some greens in the freezer a friend had given me.  I tasted them, then I hurried up and threw them in the freezer because I didn't have any cornmeal in the house and they deserved a slice of cornbread alongside.
I bought some self rising cornmeal and then looked at the package of Hush Puppy mix with onion that was sitting on my counter, left over from a cooking gig.
Got one of those, "Hmmm, I wonder what would happen if?" thoughts and mixed up some of the hush puppy mix with the self rising cornmeal.
WOW!!!! WOOHOOO!!!  My mouth sang in joy when it tasted the final cornbread.  The slight onion taste in the cornbread complemented the greens beautifully.  And a slice tasted good with just a dollop of butter on top. 
I don't think I'm going to mess around with any other recipes for Cornbread, ever again.
Here's the recipe.
Oh wait, you want pictures.
I got pictures.

 Cooking away in a small very well seasoned cast iron skillet
here it is, turned out on the plate.
And after I served up the greens.
Cornbread + Greens + pot likker


Yield: 4 servings

Skillet Cornbread

prep time: 5 MINScook time: 16 MINStotal time: 21 mins
This cornbread cooks right on top of the stove for an oven free cornbread. You don't need to turn the oven on for this, if you don't want to.

INGREDIENTS:


  • 1/2 cup self rising cornmeal
  • 1/2 cup Hush Puppy mix with Onion (I used House Autry brand)
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 to 1 tsp. oil or bacon fat

INSTRUCTIONS:


  1. Oil a small 6 inch cast iron skillet with 1/2 to 1 tsp. oil or with some bacon fat. Heat on top of stove, medium heat. Whisk together all the other ingredients and spoon into pan. Leave on heat for 8 minutes, then check how brown it is on the bottom by lifting up carefully on one side. Using the fork to raise the cornbread, slide a thin spatula underneath the cornbread and pick up. Add an additional 1/2 teaspoon oil to the pan and then very carefully flip the cornbread so that the uncooked portion is in the pan.  (Flipping it like a pancake)  Continue to cook for an additional 8 minutes or so. Remove from pan and cut into quarters to serve.
  2. If you double the recipe it cooks very nicely in a larger cast iron pan.  
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Monday, July 3, 2017

First Monday Favorites for July 2017 -7

Can you believe we're already into July?  Really, we are and the year is half gone already.
And it's also the First Monday of the month which means 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.


My own personal favorite from last month was this Onion Veloute Soup I made for Soup Saturday Swappers.   In fact I liked it so much I bought extra mushrooms just so I could make it again.   And you can either leave it chunky or use an immersion blender to make it smooth, so you can sip the soup. 
What can I say, I love soup.
Onion Veloute Soup
First Monday Favorites

If you're curious as to how many interesting recipes my friends made, here's what was shared earlier this year.  January was the official first linkup. (although I did sneak in a 'soft launch' in December.
January
February
March
April
May
June
Check out what awesome and amazing recipes some of my friends made, not just last month but some of the previous months as well. 
You won't be sorry.


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Thursday, June 29, 2017

Blackberry and Custard Sponge Cake

I love to bake, and quite frankly, we don't need to eat cake all the time, so I tried to find an outlet for my baking addiction and I found it.
For the past few months, I've been baking and donating a cake to our local American Legion every couple of weeks.  They raffle off the cakes and use the proceeds to fund local projects.
Blackberry and Custard Sponge Cake

 
Blackberry and Custard Sponge Cake
 

naked sponge cakes


I made this Sponge Cake a few cakes ago, and am finally getting around to posting it.
This cake takes 9 eggs.
Yup, 9.

But it was worth the eggs, and I'll be making this again.   I got the recipe from the Martha Stewart site and made a couple of modifications though.
This is not a traditional sponge cake however.  It's more like a genoise, in that the egg yolks are beaten with the sugar over warm water.   Which means that the sugar dissolves into the yolks and makes for an interesting texture.
After the cakes are baked, have some fun with them. 
Spread one layer with some seedless blackberry jam, then dollop on some custard.
Place the second cake on top.  Don't worry when the custard and jam ooze out, it's supposed to do that.

Finish them off by either dolloping (isn't that a great word?) or piping on some whipped cream and more custard.
Blackberry and Custard Sponge Cake

Blackberry and Custard Sponge Cake
Refrigerate until ready to serve,  then cut and enjoy.
Blackberry and Custard Sponge Cake
See how pretty it looked inside.  And it tasted wonderful as well.  


Yield: 8-12 servings (a 2 layer cake)

Sponge Cake

prep time: 20 MINScook time: 25 MINStotal time: 45 mins
This light, airy sponge cake is so good with custard and jam and perfect for an afternoon tea.

INGREDIENTS:


  • 1/2 stick salted butter, melted and cooled
  • 1 1/4 cups flour
  • 1/4 cup potato starch
  • 1/4 cup flour to dust the pans with
  • 9 large eggs, at room temperature, separated, yolks and whites
  • 1 1/4 cups granulated sugar, divided
  • 2 teaspoons pure vanilla extract

INSTRUCTIONS:





  1. Preheat oven to 350 degrees. Grease(use non-stick spray or a little butter) 2 9 inch cake pans, then place a piece of parchment paper on the bottom, grease and flour that. Set aside. 
  2. Whisk together the egg yolks and 1 cup of the sugar in a bowl set over simmering water on the stove until the sugar had dissolved into the egg yolks and the mixture is warm. this takes less than 5 minutes. DO NOT LET IT GET HOT! Remove from the heat and beat with a stand mixer or hand mixer until the mixture is thick and lemon colored, and can form a ribbon which folds in on itself when the beater is lifted from the bowl. Take around 5 minutes for this. Add the vanilla and beat together. 
  3. Beat the egg whites with the remaining 1/4 cup sugar until stiff and glossy and you can see peaks form when you lift the beater up. Fold one third of the beaten egg whites into the yolks, and then finish folding in the remainder of the egg whites. Sift the flour over top and gently fold the flour into the egg mixture. When almost all the flour is incorporated and folded in, pour the melted butter down the side of the bowl and gently mix in. 
  4. Divide the batter in between the two prepared cake pans, and bake for 25 minutes or until a toothpick inserted in the cakes comes out clean. Rotate the cakes halfway through, it helps to keep them even and bake evenly. Immediately invert cakes onto a cooking rack, take off the parchment paper from the bottom and invert again, letting them cool right side up. Fill with jam and custard and top with custard and whipped cream to serve.
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Sunday, June 25, 2017

Tapas for June 2017

The dishwasher's going, the glasses are washed and put away and it's time to sit down again, and relive a lovely evening.

We had our monthly Tapas Night last night, well, it's actually been a couple of months since we had it here.  Last month a friend hosted it, and the month prior to that, that particular weekend there were all kinds of events going on in our little town, so we did a pass.
Tapas Table

The attendance was down, several couples who usually come were out of town, so it was a smaller crowd than usual, but I enjoyed it just as much.

I let my inner Dane out to play and made several dishes that are Danish.   And even though we were fewer in number than usual, much of it was eaten.  But before I tell you what I made, let me share the other dishes that were brought.
Apart from me getting all "Danish", it did seem to be a salad kind of night.

 This lovely and delicious salad with lots of Cauliflower, and it was really good.
Salad with Cauliflower
 Potato Salad
Potato Salad
 Hush Puppies with a dipping sauce
 Taco Rice
 This intriguing dish. A brie cheese enrobed in sun-dried tomatoes and served with crackers.  It was good.
 Told you it was a salad night, there was also a nice spinach salad.
 And then there was me. 
I get carried away sometimes.  But it's my party and I can make what I want.
So there...

These Egg and Shrimp with Caviar on home made rye bread.   
 I also made some tartelleter, but didn't care for the shells real well. This had peas and carrots in a white sauce, and I also made some with ham as well. 
One of my favorites, Mackeral in Tomato Sauce.  Luckily for me, there was a little left, and I'm so eating it today, tomorrow and ? 
The joys of getting really fresh eggs is that you can't peel them well, so I had to make an egg salad, and plumped them down on a piece of white bread.  They tasted really good. 
And since I had a little shrimp left over, I added some mayonnaise to it and served it with some of the homemade rye and white bread.  
And we had desserts as well, gotta feed the sweet tooth...
Pineapple
 Trifle
And a Boston Creme Cake. 
It's time for me to go and put my feet up and relax.  And start planning what I'm bringing to the next gathering we're headed to.  It's only a week away. 

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