Thursday, March 29, 2012

Healthifried Fish Cakes

First off, I totally stole that title from Katy.  It describes exactly what these salmon cakes are - deliciously fried in a healthy fat!  And they were gooood... and easy and quick.  In other words, dinner - now! The recipe below is my version... vague.

1 can salmon, drained
some onion (I used green onion)
1 egg
Couple spoonfuls of coconut flour
S&P, other spices (a little powdered mustard, maybe?)
A large... maybe overflowing... spoonful of coconut oil

1) Mix the first 5 ingredients in a bowl.  Don't worry if nothing sticks together, it will!  Or you'll threaten with a fiery demise.  Oh wait...
2) Divide into fourths (i.e., kinda scootch about a fourth into separate corners of the bowl.  Do bowls have corners?)
3) Melt the coconut oil in a skillet (I llluuuuvvvv my cast iron!) over medium-high heat. When it's pretty hot, pat a fourth of the salmon into a little patty and gently lay it in the oil.  Repeat. Repeat. Repeat. No rinsing.
4) Let them cook undisturbed for... oh... umm..... 4 minutes? 5 minutes?  And then flip! Gently.  Flip gently. Let cook another 3 minutes or so.
5) Remove from pan and eat with salad. Crispy! Crunchy! Almost like fish & chips! Almost.

Eat well!

Wednesday, March 28, 2012

Gruyere Souffle

Last Christmas, my mom gave me a subscription to Bon Appetit magazine.  I love learning about food, and I love mail, so... win-win.  The latest issue's (April 2012) feature was on eggs, and there were at least 4 recipes starring eggs, if I remember correctly.  One of those was a "light, airy, and decadently cheesy" souffle that was calling my name.  Cheese?  Yes please.

Key ingredients, clockwise from left: Gruyere cheese, Parmesan cheese, eggs, and buttahhh....

An elemental step in making a souffle is whisking the egg whites.  Make sure your bowl is squeaky clean, and don't overbeat them.  You want a noticeable peak when you lift the beater out, but not a firm peak.

The other key step in making a souffle is creating a bechamel sauce as the base.  Whisk, whisk, whisk...

Add the flour and whisk some more!  There is a certain turning point when the heat and motion are just right, and a sauce suddenly thickens.  It's like magic.

Pour your nutmeg-scented bechamel into a bowl and press plastic wrap into the top.  This prevents a skin from forming.

Remember those eggs up above?  The yolks get slightly beaten (in a good way!) and stirred into the bechamel.  Then the whites get whipped (my, we have violent kitchens, don't we?) and gently folded into the sauce as well, to make everything airy and light.

Poured into buttered, Parmesan-dusted ramekins and ready for the oven after getting another sprinkle of cheese on top.  Nobody can have enough cheese.

Yes, they will fall.  It's the nature of a souffle.  But they aren't embarrassed and neither should you be - you just made a cheesy, delicious side (or breakfast, as the case may be.... ahem)!

I was disappointed that my souffles overflowed so much, but that was probably my own fault for over-filling the ramekins!  I also substituted a few of the ingredients.  This really was a great souffle recipe, and I think I will keep it around.  It should be good, considering it came from Michel Richard, of [enter some fancy restaurant in D.C.].  You can find the full recipe at Bon Appetit.

Healthy dinner fast!

Or, Breakfast for Dinner.

Or, How to Use Freezer-Burned Bluberries in Something Delicious.

Or, How to Show the World That You Don't Know How to Plate Food.

I just needed some food, in my stomach, preferably 10 minutes ago, because I needed to leave the house, oh... 5 minutes ago! In the bowl, we have red chard sauteed in Bacon (yes, I always capitalize Bacon, because... well, don't you know it is the most important food in your fridge?), with 2 fried eggs on top (this should have been on the plate). Salty, savory, and warm. On the plate, we have romaine with a balsamic-blueberry dressing and walnuts (this should have been in the bowl). Sweet, cool, and crunchy. And whatever other adjective I can think of to describe how careful you need to be while eating this over a white countertop, still wearing your work clothes. Will someone please come up with a word for that? I need to repeat it to myself slowly, ten times, while I wipe the counter down between hasty bites.


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