Saturday, February 17, 2018

Dirty Rice Gumbo Soup for #SoupSaturdaySwappers

 I'm so glad I'm a member of this group, Soup Saturday Swappers.   I get to, not only make soup and eat it, and share the recipes here, but I also get to explore other cuisines.  This month the challenge, well, theme actually, was Mardi Gras - Cajun or Creole Soup.  It's being hosted by Kathy of A Spoonful of Thyme
I love Cajun/Creole food and while I like Gumbo and Jambalaya and Etouffee, I know there's more to the cuisine than just those.   One dish that I make for myself from time to time is Dirty Rice, from the box, cause it's easy.   And I like it.
I've also been doing an inventory of my pantry and freezer lately as well.  Amazing the stuff I've been finding in both places.  I have a lot of chopped tomatoes frozen and waiting, odds and end from numerous Taco nights, and I hate to throw out a tablespoon or more each time, so into the
freezer it goes.  I also have a lot of beans, navy, cannellini, kidney, black and garbanzo's in the pantry as well.
Where am I going with this?  Well, in the best tradition of not only Cajun foods but also soup making, I used up bits and pieces and came up with one of the best soups I've ever made.  BTW a Cajun friend of mine summed up Cajun food in just a few words once, when I asked him what Cajun food was, "It's Cajun if it's something you don't think you can eat and you eat it anyway, that's Cajun."
I think I'll stick to this soup for awhile. 
 It was so good in fact, as tempting as it might be, I'm only eating it one bowl at a time.
Did I mention that this is also mostly vegetarian?
It is.  And if you had some vegetable stock, you could make it totally vegetarian.  You could also add meat to it.  Maybe some chicken, some sausage, some shrimp, maybe even ham?  You choose. 



Yield: 6 servings

Dirty Rice Gumbo Soup

prep time: 5 MINScook time: 30 MINStotal time: 35 mins
This soup is right up there with the best traditions of Cajun and Creole cooking in that it uses up bits of leftovers and turns it into a hearty, yet healthy soup. And it's ready to eat in about 30 minutes or so.

ingredients:


8 cups stock, vegetable or chicken
1 cup chopped tomatoes
1 can of corn-okra- tomatoes or
1/2 -1 cup corn, frozen works
1/2 to 1 cup okra - canned or frozen
1/2 to 1 cup chopped tomatoes - opt.
1 can Navy Beans, drained and rinsed
1-2 chopped jalapenos
1 cup diced celery
2 roasted and chopped onions
1 package Zatarains Dirty Rice prepared according to directions.

instructions:


Add the vegetable to the stock and let it come to a boil, then simmer while you prepare the Dirty Rice. 
When the rice is ready, add a spoonful to a bowl and then top off with the soup.  The vegetables will be nice and tender.  Serve with a hard roll, or buttered bread or ?
This is a hearty, filling soup and with the rice and beans you also have a complete protein. 

notes

Note:  
You can add cooked chicken, sausage or ham to this as well.  
I always have frozen tomatoes in my freezer, anytime we have fresh tomatoes and don't eat it all, I throw it into a baggie and into the freezer and add them to my spaghetti sauce or to soup.
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Friday, February 16, 2018

Cod - Danish Style en papillote for #FishFridayFoodies

Sole or Cod ?
That was the question for this month's theme of Seafood en Papilotte for Fish Friday Foodies.
Cod - Danish Style en Papillote for #FishFridayFoodies
I had both in the freezer and they were sitting there, each vying for my attention.
I hated choosing one over the other, but finally decided that the Cod would be perfect.  And I wanted to put a little Danish twist on this as well.
You knew that was coming, didn't you?
We Danes love our fish, fresh, pickled, dried, fried, boiled, made into various fish balls, you name it, we've probably served it that way.
Well, I started doing some research and couldn't find one single recipe, not that it may not exist, but I couldn't find it, of cooking the fish En Papillote.  Which means wrapping the fish in parchment paper and cooking it that way.
Personally, I love fish cooked this way, it's moist, flavourful, and almost decadent in its mouthfeel. OK, so TMI, sheesh.

To start with, I pulled my frozen cod out of the freezer, let it sit in the fridge overnight, and then I had fun.  I sliced some firm fleshed potatoes up very thin, potato chip thin, and layered them on my reusable parchment paper,  brushed them with some butter, then sprinkled them with some leaves from my Curry Leaf tree.  Then I added some matchstick carrots and asparagus.  Added a little butter to the top.


Folded them up in the paper and placed them on a pan in the oven at 375 degrees.  Let them cook in the oven for 10 minutes while I prepared the cod.
 I then got another piece of parchment paper out, and placed the cod piece on there, spread some butter on top and  added a couple of leaves from my Curry Leaf tree and some paper thin slices of lemon, and folded them into the paper. (The lemon is the last one from my little tree, and is totally organic.)
Cod - Danish Style en Papillote for #FishFridayFoodies

Cod - Danish Style en Papillote for #FishFridayFoodies

And here's the Danish link.  I made a lovely sennepsauce or mustard sauce and placed a dab on top of the cod.  It's traditional to serve boiled cod with mustard sauce and new boiled potatoes but I did a twist.
Cod - Danish Style en Papillote for #FishFridayFoodies

I'm so glad I've got more cod in the freezer so I can do this again.  Heresy here, but I think it's better than the traditional way of serving cod.
OK so it's at least an option.

And I forgot to add that Sue from  A Palatable Pastime is our hostess this month for Fish Friday Foodies and suggested the theme.  Thanks Sue.  

Yield: 1 serving

Cod en Papillote Danish Style with Mustard Sauce
Cod - Danish Style en Papillote for #FishFridayFoodies

prep time: 15 MINScook time: 20 MINStotal time: 35 mins
This is a twist on the traditional way of serving Cod in Denmark, but it's delicious.

ingredients:


1 Cod Fillet 4-6 oz.
1 potato, cut in thin slices
1 carrot, cut into matchstick's
1 stalk asparagus, cut into matchsticks reserving the tip
4 lemon slices
2 teaspoons butter
6-8 fresh curry leaves (optional)

For Mustard Sauce
1 teaspoon flour
liquid from fish packet
1 heaping teaspoon Dijon Mustard, Country style
1/2 cup of vegetable stock or chicken stock (if you have fish stock, even better)

instructions:


Cut the potato into very thin slices, and place on a piece of reusable parchment paper.  Add the carrots, asparagus, and curry leaves, top with the asparagus tip.  Dollop with one teaspoon butter and then fold the parchment paper over and fold in the sides.  I used a binder clip to keep it fastened. Place on a small cookie sheet into a preheated 350 degree oven and let cook for at least 10 minutes while you prepare the fish.
Place the cod on a large piece of parchment paper, one that is large enough to fold over and pleat.  Add the remaining teaspoon of butter and spread it along the fish.  Place the curry leaves on top and add the lemon slices.  Fold the parchment paper over and fasten end with a binder clip to keep it closed. 
Place in oven with the potato package and bake an additional 10-15 minutes, depending on how thick the fish is.  
When the fish is done, take out of oven and very carefully open one end of the pouch and pour the liquid inside into a small sauce pan.  Set the fish aside while you prepare the sauce.
In the sauce pan with the liquid from the fish package, add 1 heaping teaspoon Dijon mustard, and whisk together.   Whisk in a teaspoon of flour and then add a half cup of either vegetable stock or light chicken stock, bring to a boil.  

Take the potatoes and vegetables out of the parchment paper and place on a plate.  Remove the curry leaves from the cod and discard.  Take the lemon slices off and set aside.  Using a spatula remove the cod from the parchment paper and place on plate next to the potatoes. Ladle a little of the Mustard Sauce over top and serve.
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Tuesday, February 13, 2018

It's Pancake Day again...

It's Fat Tuesday and also, PANCAKE DAY!!!!

Here's a few ideas if you're undecided as to just which pancake or pancakes you'd like to make today. 

I did do a Pancake roundup a couple of years ago but I have to showcase a couple from there as well as some new recipes. 

Being Danish, I have to first off tell you about  Æbleskiver, which can be described as little pancake balls, but we just refer to them as little bites of greatness.

Then there's our other wonderful pancake, which we call Pandekager.   A thin pancake rolled up with a bit of jam inside. 


I also made this sorta paleo friendly pancake and it's also gluten free.  This is the way to go if you have slightly overripe bananas and are tired of banana bread.  Banana Coconut Pecan Pancakes

 
And if you're not into the totally sweet, these Savoury Oat Pancakes are a great after school snack or a light lunch as well.

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Monday, February 12, 2018

Savory Salmon Cheesecake - #BakingBloggers

I joined another cooking group, cause I think I'm just a little nuts and I need more stress in my life, yeah right.
The group is called Baking Bloggers and it'll be a perfect fit for me.  I do bake a little bit. #Bakingbloggers
This month the assignment is Cheesecake. 
Savory Salmon Cheesecake for #BakingBloggers
And it had to be baked.
Personally  I love Cheesecake but I'm well into finishing off my new cookbook, and my mind's focus has been on Appetizers, cause that's what the cookbook is all about.
I made a small savory cheesecake, using the smoked salmon I had in the cupboard in a pouch.
I usually keep a couple of these handy because I can make stuff out of them at a moment's notice or well, at least quickly.
I also have a small springform pan and as it just so happens, it was the perfect size. giggle.
Savory Salmon Cheesecake for #BakingBloggers
I didn't want to make a great big ONE, because sometimes it's nice to not have to wrestle with a lot of food.   And this was perfect for just a couple of people because sometimes it's nice to not have a crowd to share with.
Mixing the cream cheese, egg, dill and lemon zest together.
Savory Salmon Cheesecake for #BakingBloggers
 Getting the base into the pan
 Salmon folded into the cream cheese
Savory Salmon Cheesecake for #BakingBloggers
 Into the pan and ready to bake
Savory Salmon Cheesecake for #BakingBloggers

Did I mention that it would also be a nice appetizer for two as well, Valentine's Day is almost here.
Or just for one...
Savory Salmon Cheesecake for #BakingBloggers


Yield: 2-6 servings

Savory Salmon Cheesecake
Savory Salmon Cheesecake for #BakingBloggers

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
This little savory cheesecake is perfect for a small gathering, and is a fun takeoff on a traditional cheesecake. Serve with baguette slices or home made potato chips for a fun presentation.

ingredients:


8  oz. Cream Cheese, softened
1 egg
6 oz. Smoked Salmon
1/2 teaspoon dried dill
1/2 teaspoon lemon zest
1 teaspoon finely minced red onion or a scallion
 Base
1/4 cup panko
1/4 cup potato chips, crumbled
1/4 cup parmesan cheese
2 tablespoons melted butter
1/2 teaspoon dried dill

Garnish
1/2 cup creme fraiche or sour cream
1 teaspoon lemon juice
1/4 cup finely minced red onion
1-2 teaspoons capers
Fresh dill if desired.

instructions:


Butter or spray the inside of a spring form pan with butter or cooking spray.
Mix together the Panko, potato chips, parmesan cheese, butter and dill together and pack into the bottom of a 6 inch springform pan. 
Mix the softened cream cheese, egg, dill, lemon zest together and fold in the smoked salmon so that it stays in little chunks.   Pour or spoon the cream cheese mixture on top of the Panko/potato chip crust.  Bake at 325 for 30 minutes or until the cheese mixture is set.  Take out of the oven and let it sit for 10 minutes, then release the sides of the pan and carefully lift off.  Using a wide spatula, carefully lift the entire cheesecake onto a serving dish.  
Mix the creme fraiche with the lemon juice.  Spoon a little of the creme fraiche mixture over top of the cheesecake and sprinkle or garnish with the capers and red onion.   Serve with toasted bread or home made potato chips.  

notes

Note: If you have fresh dill, use that instead of the dried dill.
Created using The Recipes Generator

I got my inspiration from here and here.


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. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
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 © 2011-2018, with all rights reserved thereof.

Baking Bloggers

Cheesecakes

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Monday, February 5, 2018

First Monday Favorites February 2018 - 14

It's time for First Monday Favorites.
First Monday Favorites
This is the place where you can link up your favorite recipe from the previous month. Not the one with the most views but your own personal favorite, that one you made that amazed, delighted and blew you away with how good it was.
#FirstMondayFavorites

So, I had a choice, actually, I had several choices this month.  And almost had to flip a coin to figure out which recipe was going to be featured.
It wasn't easy, let me tell you.  I don't post about food I don't like or wouldn't eat.  
And while it was a toss up, I had to go with this Tiramasu 
Tiramasu

In fact I liked it so much that the last time I was in the 'big city' I bought some more Mascarpone cheese so I can make this again.
Hopefully soon.

Anyone got a birthday, special occasion coming up?  No? Oh well, I guess I'll just have to come up with something. 


Check out what some of my fellow bloggers made and shared as their favorites for the past month.  I always get such great ideas from them.


An InLinkz Link-up

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. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
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 © 2011-2018, with all rights reserved thereof.

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Thursday, February 1, 2018

Retro: Smoked Salmon Pinwheels

I've really been on a pinwheel sandwich kick lately. 
Maybe I got carried away a little?
Nah.
Smoked Salmon Pinwheels

These little sandwiches were ubiquitous at nearly every gathering where you served canapes and finger sandwiches along with teacakes and cookies when I was growing up.  Sometimes you knew what was inside and sometimes you didn't and sometimes they weren't all that tasty, but there were also times when your mouth got pleasantly surprised.

And these little pinwheels will make your mouth sing.  Maybe not in tune,  but sing they will.
Smoked Salmon Pinwheels


I brought them to a gathering last weekend and they were a hit, as in every sandwich on the plate disappeared.

Smoked Salmon Pinwheels
These might be kinda fun to bring to a Super Bowl party as well. 

Yield: about 36 pinwheels

Smoked Salmon Pinwheels
Smoked Salmon Pinwheels

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:


8 oz, Cream Cheese, softened
6 oz. Smoked Salmon
1 tsp. Capers
zest from 1/2 lemon
1 teaspoon lemon juice
1/2 teaspoon dried dill
1 teaspoon minced shallot
2 tablespoons heavy cream
6-8 slices white bread, crusts removed


instructions:


Mix the cream cheese, salmon, capers, zest, lemon juice, dill, shallot and heavy cream together.  
Cut the crusts off of the bread and using a rolling pin, flatten the bread.  Spread the salmon filling equally on the bread and roll up.   Place on plate and cover with plastic wrap and place in refrigerator for at least one hour.  Just before serving, take out of the fridge and cut each roll into 5 pieces, each one about 1/2 inch thick. 
Serve
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