Monday, October 19, 2020

Toaster Oven Corn Bread with Schmaltz

I'm ready, got my offering made, and consumed, for Multicooker Monday.  This is Sue's baby, she started Multicooker Mondays.  We post on the third Monday of the month,  we make and blog about a dish made in or with a small kitchen appliance. 

I really only have two small appliances I use on a regular basis to cook on and in.  My Crockpot and my handy dandy little toaster oven.  

 I know I made Cornbread last month for Multi-Cooker Monday but I'm doing a sorta repeat.  This time though, I made it with Turkey Schmaltz.  

Cornbread made with Turkey Schmaltz

Cornbread made with Turkey Schmaltz

What is Schmaltz you ask?  Well, it's the fat that renders out of a chicken or in my case, a Turkey.  I know that technically it isn't true Schmaltz, but I'm calling it that. 

I made a lovely turkey for Canadian Thanksgiving and ended up with, not only lots of juice, but also some fat that had rendered out of the the turkey breast as it was cooking.   I also made stock out of the turkey carcass and froze it in cubes, and those stock cubes are now residing in the freezer waiting to be used.  

I was actually going to use the Schmaltz (fat) for something else until I remembered how Sarge would make cornbread using bacon grease in it for an extra taste boost.  (I've probably mentioned Sarge in the past, one of these days I'll tell you more about him. Suffice to say, he's been cooking for large groups for longer than I've been alive.)  

So I drug out the recipe I'd written down and modified it a little, well, a lot actually. Cause we used to cook for upwards of 100 people at a time, the recipe I had made a lot. I used to shadow Sarge so I could get a sense of how much he used of each ingredient, cause he rarely measured out ingredients, he 'knew' how it should look, before he baked it.  He loved to 'season' with bacon grease, greens especially. 

 I wanted to eat this cornbread with some Collard Greens, since I just discovered some canned seasoned Collard Greens that are actually pretty tasty. I liked adding ham cubes, not bacon grease to them.  They're not as good as mine but are an acceptable substitute.

Collard Greens with Cornbread

Now to make proper corn bread you cook it in a cast iron skillet in the oven.  I did cheat a touch, and cooked it in a toaster oven, and baked it in a little pyrex pan I have, which fits perfectly into the toaster oven.  

This didn't even taste remotely like turkey, either.  Which is good, cause I smothered a piece in butter and honey and ate it while it was hot. 

One of the side benefits of being the cook, you get to taste test first. 

Cornbread made with Turkey Schmaltz


Cornbread with Turkey Schmaltz

Yield: 4 servings
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A slightly different take on regular cornbread, using leftover turkey fat, also known as schmaltz.

Ingredients

  • 1 1/2 cups Self Rising Cornmeal
  • 1/4 cup Creme Fraiche or Sour Cream
  • 1/4 cup milk
  • 2 tablespoons Turkey Schmaltz or Chicken Schmaltz + 1 tablespoon for the pan.
  • 1 lg. egg
  • 1/4 tsp. salt
  • 1/2 tsp. sugar

Instructions

  1. Place the 1 tablespoon of Turkey Schmaltz into the baking pan you're going to bake the cornbread in.  Place in a preheated 450 degree toaster oven.
  2. Mix the dry ingredients together, then rub the schmaltz into the dry ingredients until fully incorporated.
  3.  Mix the wet ingredients together and add to the dry ingredients.  Mix together until just incorporated.
  4. Spoon into the heated pan, spreading it out a little.  Bake at 450 degrees for 20 minutes, checking to see if it's baked all the way through. If not, bake an additional 5 minutes.
  5. Serve with butter and honey or alongside some lovely collard greens.

I baked this in a small pyrex dish, which measures 5 by 7 inches. 

Created using The Recipes Generator

Multicooker Monday October 2020:

Recipes using Small Kitchen Appliances

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Friday, October 16, 2020

Creamed Salmon for #FishFridayFoodies

 I haven't participated much in the Fish Friday Foodies the past few months.  Like so many people, I'm cooking, but mostly making the same old recipes.   

I knew that the theme this month was Comfort Food for Fish Friday Foodies. 

Creamed Salmon
This month our hostess is Sue of Palatable Pastime, and this is what Sue said,  "Let's cook up our favorite fish and other types of seafood in comfort food recipes that make you happy just thinking about. Fish and chips, chowders, fish pies, shrimp tacos, fried oysters and more. Whatever puts a smile on your face." 

The only seafood I could think of that is Comfort Food to me, I'd already written about.   

I love my Curried Herring, that on a piece of ryebread,  is comfort food to me.   I also love Makrel i Tomat Sauce (Mackeral in Tomato Sauce), but that's not a true recipe.  

Then the other day as I was doing something in the kitchen, I dropped some food on the floor and I actually had to pick it up, myself,  rather than point to it, and tell a dog to 'get it'. I was missing my dogs, and my mind was wandering.  I then remembered a dish I used to make, one that I 'had' to share with two of our dogs who loved seafood.  

When I'd make this for myself for lunch, I always had to share it with either my Kody, or Mauli.   Which was actually a good thing for all of us. I got to have my Creamed Salmon, just enough for a meal, and they got the leftovers, and were thrilled.  

I decided after tasting this that it needed a little more dill, so I sprinkled more on. 

Creamed Salmon


It was a win win situation.

I almost hesitate to even call this a recipe, but I guess it is.  You can fancy it up, or gussy it up or not.  Personally I like it a little on the plain side, but I've added curry to it in the past, as well as hot mustard and various other seasonings. 

My mother used to make this, and quite frankly as a young person, I wasn't crazy about it.   As an adult, my tastes had changed enough that it has now become somewhat of a comfort food.  Which fits right in with today's offerings.  Comfort Food.

Creamed Salmon


Wendy of A Day in the Life on the Farm started the group, and we take turns suggesting themes for the month.  If you're a food blogger and want to get in on the fun, you can email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. We post our recipes on the third Friday of the month, if you like to plan ahead.  Which I sometimes do.

Creamed Salmon

Yield: 4 Servings
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
This can be served as a light lunch or dinner even.

Ingredients

  • 1 can 14.75 oz.  canned salmon, drained
  • 1 cup milk
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup green peas
  • Salt and pepper to taste
  • 1/2 teaspoon dried dill or other seasoning if desired
  • 1/4 tsp. dill for sprinkling on top if desired.

Instructions

  1. Open the can of salmon and drain.   If it has a lot of skin on it, feel free to discard if not desired.
  2. Make a roux of the butter and flour, heat for a couple of minutes, and then add the milk, whisking as you add it.  Continue to cook the white sauce for a couple of minutes, whisking constantly to prevent lumps. Add the green peas, let cook for a minute or so over low heat.  Then add the salmon and heat through, stirring it gently to prevent it from breaking up too much.  Taste and add the salt and pepper and the dill.  Serve on toast or alone, and sprinkle with a little dill on top if desired.

Note: If the Bechamel sauce isn't thick enough, you can always swirl a 1/2 teaspoon of cornstarch into some cold milk and whisk it into the sauce and let it cook through.  

Created using The Recipes Generator

 

Fish Friday Foodies

Fish Friday Foodies

Fish Friday Foodies

Comfort Food Recipes

Hosted by Sue Lau

 

Here are some of the dishes I've made in the past for Fish Friday Foodies if you want to check them out:  

Shooting Star (Stjerneskud)  Fiskfrikadeller med Karry (Fishcakes with Curry).  and the last one I got to make and share at a gathering before Covid put a stop to fun stuff.  Smoked Salmon Tarts .

There are a lot more, just search on here for Fish Friday Foodies.

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 © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes

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Monday, October 12, 2020

Mock Pumpkin Cheesecake

The challenge this month, for Baking Bloggers, should we care to accept, was to bake something with Butternut or Pumpkin, It could be savory or sweet. I chose sweet.   

Mock Pumpkin Cheesecake


 Baking Bloggers is hosted by Sue of Palatable Pastime. She started this group and I've managed to participate most months.   And along the way have had a blast trying out some new to me recipes. 

This month, the theme is totally on point, or at least my offering is, cause this is Thanksgiving weekend in Canada.   

Happy Thanksgiving to my family and friends in Canada.

I wanted to make a Cheesecake that incorporated Butternut Squash this month.  Although I'm actually calling it a Mock Pumpkin Cheesecake.  

I made a dozen mini cheesecakes , which I baked in some silicone cupcake liners.  I wanted to freeze them for a treat later on. 

We all know that pumpkin pie or cheesecake is a perfect follow up to a Turkey dinner.

I'm using a Butternut Squash which I cooked up in the microwave with a little of my home made pumpkin pie spice.  

Did you know that most commercial pumpkin pie puree actually has a lot of Butternut Squash. It's true, Butternut squash is one of the main ingredients, along with other winter squash.  You can read more about it here.

Now that we got that out of the way...

I thought, no problem finding a recipe, until I went looking, online.  Not one recipe could be found, not one, NADA, nix, none.  I wanted a recipe that had Butternut in the recipe. Lots of pumpkin ones, but not one that used Butternut Squash.

I looked at all my cookbooks, next, searching and getting lost in possibilities and made copious notes.   

I made the crust out of the leftover 'Pumpkin' Pie Cake I made last month, I'd frozen the remainder.  I did add some chopped pecans to it as well as well as some graham crackers.   

I loved, not only the taste of these, but also the layering. It was fun. 

Here are some more pictures.  Before and after baking.  I layered the cheesecakes in these reusable silicone cupcake liners before baking them in the toaster oven.

Unbaked Mock Pumpkin Cheesecakes
After baking, they poofed up a little

Baked Mock Pumpkin Cheesecakes

I did layer one cheesecake a touch differently.   I put the 'mock' pumpkin cheesecake filling on the bottom and the plain on top.  They do fall a touch after they've cooled.

Baked Mock Pumpkin Cheesecakes
And a couple more pictures. Not only did they look good, they tasted amazing. 
Mock Pumpkin Cheesecakes

I loved the layers... But they did need a dollop of freshly whipped cream on top.

Mock Pumpkin Cheesecakes

BTW:  You can also make these crustless if you like.  I did with a couple, but I taste tested them and forgot to take a picture.  

Mock Pumpkin Cheesecakes


Mock Pumpkin Mini Cheesecakes

Yield: 12 servings
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This can be made in one large cheesecake or into mini cheesecakes, your choice.

Ingredients

Mock Pumpkin Cheesecake
  • 2 - 8 oz. Cream Cheese
  • 2 eggs
  • 1 teaspoon Grand Marnier or Vanilla Extract
  • 6 tablespoons sugar
  •  1/2-3/4 cup cooked Butternut Squash puree or Pumpkin puree
  • 1 teaspoon Pumpkin Pie spice
Crust
  • 1 cup Graham Cracker Crumbs
  • 1/2 cup Pumpkin Pie Cake crumbs
  • Can also just use 1 1/2 cups Graham Cracker Crumbs
  • 1/2 cup chopped pecans
  • 2- 3 tablespoons melted butter
  • 2 tablespoons sugar

Instructions

Cheese Cake Filling
  1. Mix together the Cream Cheese, eggs, sugar and Grand Marnier til smooth.  Divide in half.  Set plain part aside.
  2. Add the butternut squash and pumpkin pie spice to one half the mixture and set aside. Use an immersion blender if need to get the mixture totally smooth.
Crust
  1. Mix together the ingredients for the crust, fill springform pan or cupcake liners.
Assembly
  1. Press the crust mixture into an 8 inch springform pan or take 1 tablespoon or so of the crust mixture and press into a silicone cupcake liner.
  2. This will make enough for 12 cupcake size servings or one 8 inch springform pan. Plus a little left over.
  3. Spoon the plain cheesecake mixture into the bottom of the springform pan or divide it evenly onto the crust base of the cupcakes.   Top with the butternut cheesecake mixture.  
  4. I made these into cupcakes and baked them in a toaster oven at 375 degrees for 40 minutes, just until the cheesecake filling had cooked all the way through, checking them at 30 minutes.
  5. If baking in a regular oven, bake at 350 degrees for 40-45 minutes, checking after 30 minutes to see if they have set up and cooked. 
Created using The Recipes Generator

Baking Bloggers October 2020

Pumpkin or Butternut Squash


 

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 © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes

 


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Thursday, October 8, 2020

Candied Carrot Coffee Cake

  It's time for the Improv Cooking Challenge again.  I don't participate as often as I'd like.   This month the challenge was to combine Carrots and Cinnamon in a recipe.  And I may not even be included in the final HTML, cause I plain forgot to sign up.  I'm posting about it anyway. 

I am in the final list, yeah me.  And... I forgot to tell you who our hostess is. Nichole of Cookaholic Wife came up with the idea of incorporating two different food ingredients into a recipe. We get to play with different combinations every month that we care to participate. 

I came up with a doozy of a recipe.   At least I think it's pretty good.

At first I thought Muffins with a twist, but then decided I really wanted a piece of coffeecake, and that's when the inspiration hit.  And I had a little bit of fun too and decided that this recipe could also slip in under the wire for a Halloween Breakfast treat as well.     

Candied Carrot Coffee Cake


You got the little orange bits in the cake, right?   

Here are a couple pictures of the process. 

The carrots in the bowl with the sugar and butter, before and after being zapped in the microwave for a minute or so.  I put a piece of cling wrap over the bowl before microwaving it. 

Diced carrots, butter and brown sugar
Diced carrots, butter and brown sugar

Look at the lovely 'juice' from the melted butter and sugar, I kept that and added it to the oat topping.  

Which went so nicely with the oat streusel topping. 

Candied Carrot Coffee Cake

Candied Carrot Coffee cake

Yield: 4 servings
Author: Sid's Sea Palm Cooking -
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a light, lightly sweetened coffee cake, perfect for a quick snack but it only makes a few servings. Which is not a bad thing. This is also baked in a toaster oven.

Ingredients

Cake
  • 2 carrots, diced fine, cooked with 2 tablespoons butter and 2 tablespoon brown sugar in the microwave, drained and butter sauce reserved. (about 1cup total)
  • 1 cup self rising flour
  • 2 tablespoons cold butter
  • 2 tablespoons sugar
  • 1 egg
  • 1/2 cup Créme Fräiche or Sour Cream
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
Topping
  • 1/2-3/4 cup quick cooking oats
  • 2-3 tablespoons melted butter
  • 2-3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • butter sauce from the cooked carrots

Instructions

Cake
  1. Heat the toaster oven to 375 degrees.    Grease a small pan, mine was 5x7 inches,  set aside.   Cook the carrots and drain the butter sauce, retaining the sauce.  Set aside to cool.
  2. Rub the cold butter into the flour, add the sugar and the cooked, drained carrots.  Mix together, lightly.  Whisk the egg, creme fraiche, vanilla extract and milk together.  Add to the dry ingredients and mix together until just combined.
  3. Spoon into the prepared pan and top with the Oat streusel topping.  Bake at 350 degrees for 35 minutes or until a toothpick inserted in cake comes out clean. 
Topping
  1. Mix the oats, brown sugar and cinnamon together.  Melt the butter and add the butter sauce.  Pour over the oats mixture and mix together and sprinkle or spread evenly on top of the cake batter.  bake the cake.
Created using The Recipes Generator


October Improv Cooking Challenge

 

 

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 © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  

All are available as paperbacks or as a downloadable e-book.  

All the ebooks are currently on sale.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes



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Monday, October 5, 2020

First Monday Favorites from September 2020

 I started this linkup party a couple of years ago, mainly because of a group I used to belong to.
It was called the Secret Recipe Club, and the members were grouped into four groups, assigned a blog to go and make a recipe from, and then post about it on their assigned date.   We shared our finds on a Monday, and were staggered throughout the month.  Which meant that every Monday we could look forward to lots of great recipes.  I still make several of the recipes I found through that amazing club. 

It was always fun to see what people made, and shared and also to see what recipe they found on my blog and made.   I loved it and missed it when the group dissolved.  So I thought I would do my own version of it.
And here it is.  But now you pick your own favorite recipe from your blog from the previous month and share it here.   The First Monday of the month. 

First Monday Favorites


I actually got inspired last month, and baked and cooked and shared a few recipes.  

I made some amazing biscuits, they were light, fluffy and everything a biscuit could and should be.  And served with some homemade butter and homemade strawberry jam, were amazing.

Southern Style Biscuits

But my own personal favorite and one I will be making a lot and playing with was my 'Pumpkin' Pie Cake which I made using Butternut Squash.  It was amazing, delicious and so easy to make and also eat.  It was a kinda oops recipe, which worked out amazingly well.  

I've been having so much fun playing with the base recipe.  Stay tuned for more deliciousness later on this month.  

'Pumpkin' Pie Cake


I'm looking forward to seeing what amazing recipes you're sharing with all of us this month. 

 

 

You are invited to the Inlinkz link party!

Click here to enter
 
 
 

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