Sunday, May 27, 2018

Tapas for May 2018

Another month, another Tapas Night, and it was a good one. 
But then again they usually are, good that is.
I had fun making food, although I had to change up one of my offerings at the last minute, sigh.
It was one of those I thought I had some ____ in the pantry and lo and behold, it wasn't there. 
In this case it was Nori.  I guess I'd used the last of the Nori and forgot to get some more.  But it worked out, I made Sashimi instead of the planned dish.
So, here goes, at least here are pictures of the all the food, I think.  Knowing me, I probably got busy socializing and missed something. 
But hey, it's my party and I can socialize if I want to, so there.
We had so much good food, from some lovely smoked salmon
there was also a cheese and cracker plate, which I neglected to get a picture of - sigh - there's always one... sorry about that.  Although you can see a corner of it in the picture up above, there was an incredible aged cheddar on there that I could not stop eating.
We had a Noodle Salad
  a Cucumber Salad, with some incredible chili sauce to put on top
and then there was a Panzella Salad
and a Potato Salad
And a Bean Salad
it was a kinda Salady night, but there was more good stuff.
 and Dip
and these Spinach and Potato fritters
as well as this Jamaican Curry Chicken Spread- served with Ginger Snaps- I'd had this before and made sure I got some.
I also made a few dishes.
Some Egg Salad Pinwheel Sandwiches, probably more suitable for a High Tea, but I served them anyway.
I also tried my hand at Sashimi - mainly cause the Nori I had in the pantry had disappeared and I'd already cooked the rice.  But it won't be the last time I do this, I really liked them, and so did everyone else, cause they ate them all.

I also played with some crab, and made some Crab Cakes cause the Annual Crab Cake Cookoff is coming in July, and I'm going to enter again.   I did win the People's Choice the past two years after all.  Check them out here and here.  But I'm not sharing my recipe until August. You'll just have to wait.  BTW both recipes will be in my new cookbook coming out in July. 
I also made a small pork roast with Chimichurri seasoning and some Chimichurri sauce
and pulled some Ham out of the fridge as well.
And then there were the desserts,
from a Fannie Farmer cake, gotta love the old cake recipes, well, I do at least,  sorry for the blurriness of the picture, I didn't get an insurance shot, sigh.
There were some lovely breads,
Banana Bread
And this one, and sorry I didn't taste it, but it looked good.  (and again a blurry picture)
I also didn't get a shot of the pineapple, but you can see the Santa toothpick holder in the picture up above.
There was a Blueberry Pineapple Delight 
As well as this Strawberry Trifle
And I put out a plate of my Suncoast Tea Bread with herbed spread.  And the Pineapple and Santa did sneak into one picture. 
And I totally forgot that one of our guests also brought a lovely rum punch to share and it was enjoyed by all and I totally neglected to get a picture of, sigh.

Well that's it for this month, time to go and wash the wine glasses and think about some of the conversations I had last night, and then it's time to go back to work and finish the book.

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Saturday, May 19, 2018

Soba Buckwheat Noodle Soup for #SoupSaturdaySwappers

The theme for this month's Soup Saturday Swappers is a Meatless Soup.    I had all kinds of ideas, from the elaborate to the simple.  BTW, this is hosted by P~ of The Saucy Southerner
I had some Soba Buckwheat Noodles in the fridge that Chef Yaki of Fortune Noodles sent me as a thank you for participating in a cooking contest last year.  I also have some Ramen noodles they sent at the same time.
 The theme this month is Let's Go Meatless.

I made a lovely stock from some roasted vegetables.
 and after
Then I added a little bit of this, a little bit of that, and came up with something I'll be making again, as soon as I get some more noodles.

To start with, roasting vegetables for a soup stock, whether you're using meat bones as well or not, adds a richness and complexity to the broth that is hard to get just dumping some veggies into the pot along with some water.
For the stock, I used scraps, some carrot, a wizened tomato, some celery, leftover peas and corn, a garlic clove, an onion and some bok choy that was a little past it's good to go date.   I tossed all of them with some olive oil, maybe a tablespoon, and put them into a 450 degree oven, and then decided that it was too hot to have the oven on, so I broiled them for about 5 minutes or until they started to caramelize.  After that I placed them in a pot with 6 cups of water ( I actually measured it), and simmered them for 45 minutes. Drained them and discarded the veggies, they were a hopeless mess by then.   I kept the stock.

I've used soba noodles in the past in a salad, and it was really good, but this time I added them to the hot veggie stock, along with Bok Choy, Carrot strips and large green onions.

Yield: 2 servings

Soba Noodle Soup

prep time: 10 minscook time: 45 minstotal time: 55 mins
This meatless soup is perfect for a light lunch.


1- 2 carrots, peeled and cut into chunks
1 Onion- peeled and quartered
1-2 stalks Celery - cut up
2 baby Bok Choy
1 Roma tomato, quartered
1 tablespoon olive oil
 6 cups water
1/2 teaspoon salt

1 package Soba Noodles- I used the pre-cooked noodles from Fortune Noodles
2 baby Bok Choy
1 Carrot cut into matchsticks
1 spring onion, cut into strips
1 tablespoon Sweet Soy Sauce
4 cups veggie stock
1 teaspoon sesame seeds for garnish


For the stock:

Toss all the vegetables with olive oil and either broil under hi for 5-7 minutes or bake in 450 degree oven until all the veggies are browned and caramelized, about 20-25 minutes, stirring them midway.
Add all the ingredients to 6 cups of water and simmer for 45 minutes to one hour.
Taste and add salt if desired. 

For the soup:

Add carrots, bok choy and the onion to the stock, bring to a boil and let simmer until the veggies are tender.  Add the pre-cooked noodles and let simmer for an additional 2-3 minutes.  Add the Sweet Soy sauce to taste. 
Serve with a sprinkle of sesame seeds on top. 


Note:  Eat it 'Italian style' swirling the noodles on a fork and a spoon, then drink the soup.  I only did this because I didn't want to wear a bib and the noodles dripped, down my chin, onto my top...
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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Friday, May 18, 2018

Fiskefilet med Remoulade (Fish Filet with Remoulade) for #FishFridayFoodies

I missed last month's #FishFridayFoodies event, but I'm here now. 
This month the theme is Sandwiches, and is hosted by Sue of Palatable Pastime.   
For some reason I've been craving fish lately so this was a perfect theme for me.  I had some cod in the freezer, and used it to make a Danish style meal.
Fiskefilet med Remoulade #fishfridayfoodies

Fiskefilet med Remoulade is a common fish dish in Denmark,  and if you know a Dane you know we love our Smørrebrød.   This is also a very simple, quick, easy and totally delicious meal to make as well.
Fiskefilet med Remoulade #fishfridayfoodies
And to eat it properly, you need a knife and fork.  No picking it up with the hands, that's a distinct no-no.  And could get your hands slapped.
Just kidding.
Fiskefilet med Remoulade #fishfridayfoodies
I used my recipe for Remoulade to top it, and have to say, I think I need to keep this in the fridge at all times.  It's good not only on fish, but also salami, roast beef and other fish dishes, like my Lighthouse Crab Cakes.

To start with, get your fish out of the freezer, or use a nice piece of fresh fish.  Plaice is the preferred fish for this, but Cod, Flounder or Sole will do just fine. 
Which is a good thing, cause I didn't have any Plaice or Flounder, but did have Cod.
Then dip it in some egg, then into the flour and into a medium hot pan.  Fry on each side, and then have fun.
Place some lettuce on a buttered piece of rye bread, place the fish filet on top, and decorate it.

Admire it, take a bunch of pictures and then eat the sandwich.  I kinda inhaled it, cause I was hungry.

Yield: 1 serving

Fiskefilet med Remoulade (Fish Filet with Remoulade)
Fiskefilet med Remoulade #fishfridayfoodies

prep time: 5 MINScook time: 5 MINStotal time: 10 mins
Danes love their fish and prepare it in many ways. This is a popular way of eating it.


1/2 lb. Thin cut cod fillets
1/2 + cup or more if needed, Gluten free flour, besan based (Bob's Red Mill Brand)
1 egg
1/2 tsp. Salt
1/2 tsp Pepper
Lemon slices for garnish
Fresh Dill for garnish
2 slices lightly butteredRye bread


For the dredge: 
Mix the flour with the salt and pepper, set aside.
Whisk egg with 1 tsp water.
Pat the cod fillets dry with a piece of paper towel if desired. 
Heat the butter and oil in pan over medium to medium high heat. 
Dredge the fish in the flour, then dip into the egg and back into the flour.   
Place the fish in the pan, and fry on each side until golden and cooked through.
While the fish is frying prepare the base.  Spread a thin layer of butter on the bread, then arrange lettuce on top of that.  Slice some lemon, raid the dill plant for some of its leaves.  Take the fish out of the pan, put it gently on top of the lettuce, then add a good dollop of Remoulade on top.  Decorate with the lemon and dill. 
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. 
Created using The Recipes Generator

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Monday, May 14, 2018

Apple Amber Tart for #Bakingbloggers

I've been a member of Baking Bloggers for a few months now, and have managed to participate in a couple of roundups.  Last month I shared my Tiramisu cupcakes, (which I've now made again for a dinner party I was attending).  
This month we've been asked to make a fruit tart or galette.   Well, gee, I've had this one bookmarked to make for quite awhile now, and it's time.   I was going to make and serve it for a St. Patty's day dessert, but that didn't happen. 
This is a very interesting take on an apple tart, and I mean that in a good way.

Although I had to switch up a couple of ingredients, and it worked out pretty well.  I've had to recently embrace a new eating plan, and do not want to give up a lot of my favorite recipes so I've been trying to adapt some of them, and also adapt and play with new recipes.
This was one of them. 
And guess what?  It worked.  In fact, I cannot believe how well it worked.
This is not a sweet dessert, although you could up the sweeteners if you like, I choose not to, but I'm actually quite happy with the end result
Instead of using a regular pie crust, I made one using almond flour, coconut oil, an egg and a little flour, just enough for gluten to develop.
My inspiration was from here and then I modified it.
Mixing the crust
 After the crust was rolled out under a sheet of plastic wrap, I pressed it into my little tart pans.
 Added the filling, and next time, I'll be more generous with the filling and bake fewer tarts
 After the bake.
 Spooning on the meringue topping
I got distracted and the tarts got a little too brown, but still tasty.
You knew I had to sample it, and it was good.

Yield: 4 small tarts

Apple Amber Tartlets

prep time: 10 MINS
 cook time: 30 MINS
 total time: 40 mins
These are an intriguing, almost gluten free and diabetic friendly treat.


(almost) Gluten Free Pastry Dough

2 cups almond flour
1/4 cup coconut oil
1 egg
2 tablespoons AP flour (optional)

2 apples, peeled and either grated or sliced thinly
1 mango, peeled and cut into small pieces.
1 tablespoon water
2 egg yolks
2 tablespoons agave syrup

2 egg whites,
2 teaspoons sugar

Whip til stiff peaks form, then set aside.


Mix together, then either roll out with a piece of plastic wrap or press the mixture into a pie pan evenly.   I used tart pans, and there was enough for 4 small tarts.  
Cook the apples for about 10 minutes with the water.   Add the agave syrup and set aside to cool for a minute.   Use a fork to mix the egg yolks a little then add them to the apples and mix together.  Add the mango, stir together and then spoon into the pie crust.
Bake for 20 minutes at 350 degrees.  
Spoon the meringue on top and spread evenly to the edges, bake an additional 7-10 minutes or until the meringue is browned and cooked.  Do not let yourself get distracted, it can lead to heartbreak or an overly browned meringue.

Let sit for 10 minutes before cutting and serving.   
Note:  This is not a sweet dessert, although you can add more sweetener if you like, this is suitable for diabetics and others who are watching their sugar and carb intake.   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

Fruit Tarts and Galettes

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Thursday, May 10, 2018

Lavender and Lemon Scones for #Improvcookingchallenge

I'd actually forgotten about the Lavender and Lemon challenge for the Improv Cooking Challenge this month until a reminder popped up in FB and I went, "I've got this".

Would you believe I actually had a jar of Lavender blossoms in my pantry?  I did, and I finally got to use them.

My mind went Lavender and Lemon Scones, as soon as I read what the ingredients were going to be.
Lavender and Lemon Scones
I love scones and I've been thinking of just whipping up a quick one, just for me. 
I hate to share sometimes.

At any rate, I then googled and looked at a couple of recipes and went back to my tried and true recipe, which I then played with.
Cause I could.
Here's a few pictures of the process, cause I like to remind myself how to make something and pictures help.
Honestly, scones are so easy to make, and put together in a hurry and then eat, fresh out of the oven with a dollop of jelly or some honey or even better, strawberry jam and clotted cream.

The dough, formed into a ball in the bowl. 
Lavender and Lemon Scones
 Next up, patting it into a nice little round.
Lavender and Lemon Scones
 Cutting it into wedges, and I didn't cut them all the way through, my bad, but I did brush them with butter.
Lavender and Lemon Scones
A closeup of the butter, you can see the lavender and lemon here.
Lavender and Lemon Scones
 After it came out of the oven.  I hadn't made deep enough cuts in the wedges, but they still came out fine.They just needed touch of encouragement with a knife.  A sharp blade always helps, in the kitchen that is.
Lavender and Lemon Scones
  I enjoyed a couple of slices with some raspberry jelly and a lovely cup of tea.  Notice the lemon wedge on the saucer.  I had thought of adding some lavender to the tea as well, but decided it would be overkill.
Lavender and Lemon Scones

Lavender and Lemon Scones

Enough about the scones, let me just tell you about the Improv Cooking Challenge.  Nichole Little of Cookaholic Wife hosts this fun event. Each month we're given a couple of ingredients to make something from and blog about it.  It's always fun to see what other people come up with as well.  

 I've actually missed a couple of months, but that's OK, we take part in these when we can.    I made some Ginger and Spice tea in January, and I've done a couple of repeats on it since.  It's that good.

Yield: 1 scone cut into 8 pieces

Lavender and Lemon Scones

prep time: 10 MINScook time: 25 MINStotal time: 35 mins
Lavender and Lemon play very nicely together in this quick and easy scone


2 cups AP flour
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1/4-1/3 cup sugar
zest from one lemon
1 packet True Lemon crystals (equal to one slice of lemon)
1/4-1/2 cup Creme Fraiche or sour cream
1/4-1/2 cup milk
(can also substitute 3/4 -1 cup buttermilk as well)
1/2 cup cold butter cut into small cubes
1 tablespoon melted butter
1 teaspoon dried Lavender blossoms


Heat oven to 425 degrees, and grease a cookie sheet or use a piece of parchment paper on the pan for the scone. 
Whisk together the dry ingredients, then add  3/4 cup of the milk mixture, mix together.   ( I don't add all the liquid at once, depending on the humidity, temperature, you may not need it all).
Add the butter, and using your gloved hands, work it into the dough.  The dough will be fairly dry and will resemble a pie crust dough.   Work it together gently until it forms a ball. If it doesn't come together easily, add the remaining milk, 1 tablespoon at a time. 
Form the ball into roughly an 8 inch diameter round, 1 inch thick, flatten slightly.  Place on a greased baking sheet or parchment paper.  Cut it into 8 equal wedges, just like a pie, cutting almost all the way through.  Brush the top with the melted butter and bake for 20-25 minutes, or until golden brown. 
Remove from oven and serve warm with some butter and jelly or honey.  Goes very nicely with strawberry jam and clotted cream as well.
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.  
Created using The Recipes Generator

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Monday, May 7, 2018

First Monday Favorites- May 2018 - 17

It's Time.
First Monday of the month and time to link up your favorite recipe for First Monday Favorites, from last month. This is the day you can link up your favorite recipe from last month, not the one with the most views, but your own personal favorite, the one recipe you made that amazed, delighted and blew you away.  You know the one you will be making again and again.  And again. #FirstMondayFavorites
First Monday Favorites

The one recipe I made last month that I will make again and again are these.  In fact it made a repeat appearance last Friday at a gathering. I call them Crazy Squared Deviled Eggs.   I got the recipe from Food Network and then played with them.  I have to tell you, these will be in my rotation on a regular basis from now on. 
Crazy Squared Deviled Eggs

I started First Monday Favorites because I missed the Secret Recipe Club I'd been a member of for several years. It was a large group, and we were divided into smaller groups.  Every month we were assigned a blog from our group to make and post a recipe from. Each group got one Monday a month.  I was in two different groups, at different times, so I got to know a few blogs. I got so many great recipes from this, and looked forward to each Monday to see what great recipes other bloggers  had made and posted.
And I'm doing this one Monday a month, the first Monday of the month.  My own little homage to a great group of bloggers and cooks.
Actually last month was a great month, we had an SRC reunion, giggle.  And we got assigned a blog to make a recipe from and then we had to wait until we could tell everyone about it. 
In other words, we all posted it on a Monday. 
How cool is that? 
I made a Crab Rangoon Dip which was outrageously good and gave me ideas.   I'll definitely make it again. 
Crab Rangoon Dip

Actually April was a busy month for me, I didn't get a chance to make or bake or participate in some of the groups I'm used to participating in.  I had to go out of town and gasp, did not enter a kitchen except very briefly, one day at my daughter's place for almost three weeks.   I made her a vegan Chile Verde and I'll tell you about that later on this month.  Cause it was totally awesome.  Even if I do say so myself.
Last month I made Tiramisu Cupcakes for #BakingBloggers,
Tiramisu Cupcakes
well, actually I'd made them in March but had to wait to tell everyone about them until April.   They were so good, I actually did a repeat on them this past weekend for a gathering.  And I'll make them again, but will wait awhile to do so.  Mainly because I'm out of Mascarpone cheese. And not planning a trip to the big city for a couple of weeks. 

Please add a link to the roundup and let's see what recipe you made last month that you'll be making again and again.  

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