Saturday, November 18, 2017

Saturday Recipe

Jacques Pépin is one of my favourite chefs and I was looking through my cookbook tonight and came across this recipe. I luuuurve smoked salmon any which way, and this sounds delicious. Bit late this week, but next week I shall plan to have this I think. I just discovered that in 2015 I posted a similar recipe by Wolfgang Puck, another of my favourite chefs.

Smoked Salmon Pizza

1 Tbs extra-virgin olive oil
2 naan flatbreads or other style of flatbread you prefer (I used garlic naan)
1/2 cup sour cream
2 tsp bottled horseradish, drained (I used 3 tsps)
1/2 cup thinly sliced red onion (I did a quick pickle of my red onions--see note below)
8 oz sliced smoked salmon
2 Tbs drained capers
freshly ground black pepper
1/4 cup fresh cilantro leaves (I subbed in coarsely chopped fresh tarragon)

1. Preheat oven to 400°F or heat a grill pan over medium-high heat. Brush baking sheet or grill pan with oil and turn the naan in the oil to lightly coat both sides. Bake for 8 to 10 minutes, until the bread is crusty and brown, or crisp in the pan 3-4 minutes per side or until nicely browned. Let cool to lukewarm.

2. Mix the sour cream and horseradish in a small bowl. Spread on the bread and sprinkle half of the onion over the sour cream mixture. Arrange the smoked salmon slices on top. Sprinkle the capers over the salmon and add the remaining onion and some freshly ground black pepper. Finally sprinkle with the cilantro (tarragon) leaves. Cut the pizza into wedges or slices and serve.

3. Quick Pickled Red Onions: This recipe had a lot of red onion in it and I was concerned that if left raw, they would overpower the other flavors. I did a quick pickle with about 1/2 cup water, 1/4 cup apple cider vinegar, 1/4 cup rice vinegar, 1 tablespoon sugar and 1 teaspoon salt shaken together in a jar with a very thinly sliced red onion. I left it to sit about 45 minutes before using on the pizza. I also drained the onions for the pizza and patted them dry with paper towels. It took the bite out perfectly. Since I had plenty of leftover onion, I added some to my salad and used a bit of the pickling liquid, mixed with an equal amount of olive oil as dressing.

Servings: 4

Author: More Fast Food My Way by Jacques Pépin

Have a great weekend
 

Friday, November 17, 2017

Bowling. Weather, Jeopardy, Movie,

Started with a really good game today but went off somewhat in the second two. Oh well. I asked for my money back but the guys just laughed. Then went to pick up some raspberries as I want to make a Pavlova. Haven't done so in a week or two. We both enjoy them.

When we got home, I got out of the car at the front door (to check the mail) and immediately it started to hail. By the time I got my hood up it had turned to rain. Weird. Never seen that happen as far as I remember. It doesn't seem that cold at the moment unless the wind is blowing which it was part of the afternoon.

Watching the Jeopardy Tournament of Champions, down to the finals now and we like all three of the contestants so don't really know whom to root for. All three of them are very good of course. Tomorrow we will find out the winner. Mind you even the lowest gets $25,000 so they all do well out of it.  One thing I was very impressed about, all the contestants for the last two weeks as well as Alex Trebek, have been wearing a ribbon in tribute to the Champion Cindy Stowell who died of cancer shortly after winning 6 games on the show.

Tonight there wasn't much on TV and looking for something to watch I discovered I had The Santa Clause 2 which I had forgotten about. Decided to watch it and also to buy the first Santa Clause movie too. To me that was the best one. Second one is OK, third one I didn't think too much of.

Turkey Day will be here any time soon and so here are some extra turkeys to have at your dinner table. Of course they leave it to you to choose a suitable chocolate cupcake. I could almost wish I was celebrating Thanksgiving next week.

Kit Kat Turkey Cupcakes

42 chocolate cupcakes*
2-1/2 cups chocolate frosting (ready to spread or homemade)
ROYAL ICING (recipe follows)
42 (about 1-1/2 tablespoons) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-
Sweet Chocolate Chips
42 regular-sized marshmallows
32 (1.5 oz. each) KIT KAT Bars
1/2 cup REESE'S PIECES Candies
HERSHEY'S Syrup (optional)

 DIRECTIONS

For each turkey you will need:

1 frosted cupcake,

1 marshmallow,

1 chocolate chip,

3 KIT KAT Bar sections and

3 REESE'S PIECES Candies.

Bake and frost cupcakes, reserving about 1 tablespoon frosting. Prepare ROYAL ICING.

To create turkey's beak, attach chocolate chip to the side of white marshmallow with icing. Pipe or dab chocolate frosting onto marshmallow for the turkey's eyes.

To create the tail feathers, break KIT KAT Bars along the natural breaking points. Attach on REESE'S PIECES Candy to the end of each bar section with icing.

Assemble the turkey by inserting three "tail feathers" into cupcake with the candy piece at the top. Set the marshmallow head in front of the feathers, pressing gently into the icing. For a fun twist, serve cupcakes with a side of syrup for gravy.

ROYAL ICING:
Stir together 1/2 cup plus 1 tablespoon powdered sugar, 1-1/2 teaspoons warm water and 3/4 teaspoon pasteurized dried egg whites (meringue powder). Beat until spreadable. Add additional water, 1/2 teaspoon at a time, to get desired consistency. Tint with food color, if desired. Cover icing with damp paper towel to keep icing from drying out. About 1/4 cup icing.

The ROYAL ICING recipe is enough to make 42 turkey cupcakes. Smaller amounts of cupcakes can be made, but you will have leftover icing.


Source: Hershey's

Have a great day