Salmon Cakes

I have tried for a number of years to perfect the salmon cake- I wanted something that was creamy on the inside and crunchy on the outside. I finally got that...

However, I encourage you to play with the seasoning to your own taste. Add a little paprika or cayenne to the Panko, add some garlic or onion to the mix, but this particular recipe is my favorite because of the creaminess, crunch and simplicity.

You will need:

• One can of pink salmon (make sure all the bones are pulled out)
• Three to four sprigs of fresh thyme
  
• 1/2 lemon
• 1 egg
• 1 tablespoon mayonnaise (this IS the trick to the creamy inside)
  
• 1/2 cup Panko bread crumbs (THIS is the trick the crunchy outside)
  
• 1/4 vegetable oil

Heat vegetable oil in a non-stick frying pan over med heat.

In a medium bowl mix salmon, thyme, egg, juice and zest of lemon together with your hands. Form into four 1/4 thick patties and place in heated oil. Fry patties for approx 10 minutes on each side.

The Poached Egg

Damn thee, poached egg...

Okay, I have poached an egg a total of three times in the whole of my life. One turned out very nicely; the other two could have used some work.

The first two times I poached them in muffin tins and the last time I poached it in a ramekin. I suppose that this is the time for full disclosure- I do not like poached eggs unless they are served on a lovely bed of salmon with a fabulous Bearnaise sauce. However, I present you a picture of my most recent attempt at poaching and ask for your advice on how make this more edible. :-)

Simon And Garfunkel Asparagus

Parsley, Sage, Rosemary and Thyme...(plus a little lemon!)

One bunch of asparagus
One sprig each of thyme, rosemary and parsley
Three Sage leaves
Half a lemon juiced and zested
Two tablespoons extra virgin olive oil
Salt and pepper to taste

Cut asparagus into quarter-inch pieces
Toss with olive oil and herbs
Sautee in nonstick skillet until tender

Not Your Mama's Grilled Cheese

Love grilled cheese- simply love it. I love it on white bread with American cheese and I love even the most gourmet version of the childhood favorite.

This recipe is the latter....I want to encourage you to play around with your favorite breads and cheeses and even styles of cooking. Indoor grills make it so easy to actually produce a REAL grilled cheese sandwich....ENJOY!!

• Slice a three inch piece of Ciabatta Bread in half (lengthwise)

• Spread butter on each slice and brush the outside with extra virgin olive oil

• Add four slices of sharp white cheddar cheese

• Heat indoor grill to approximately 250-300 degrees

• Grill until cheese is melted and bread is crispy

French Onion and Mushroom Soup

This soup is classically amazing. It's rich, creamy, cheesy and crunchy- plus it's easy, versatile enough to be a complete meal or serve as an appetizer and can be made for less than $10


You need:

• Six large yellow onions

• 1/2 cup (one stick) of unsalted butter

• Two packages of brown gravy mix (this is the secret to any dish that you want to add a creamy, rich texture to)

• Three to five Portabellini mushrooms (optional)

• 1/2 cup of red wine (substitute red cooking wine if you have an aversion to alcohol)
  

• 1/2 cup beef stock

• 1/2 cup chicken stock

Thinly slice the onions (put a wooden match in your mouth to prevent the tears) and place them in a large bowl; coat with the brown gravy mix.

In a large stock pot, melt the butter at medium to low heat, stirring occasionally.

Once the butter is completely melted, add the onions and using tongs coat the onions in the melted butter.

Let cook over medium heat for approx. 30 minutes.

Add mushrooms, wine, stocks and water and allow to simmer until thickened.

Spoon mixture into ramekins, top with one slice of Provolone cheese on top and a Baguette crouton.

Place in a water bath and broil at 350 degrees until cheese is melted and bubbly (approx 5-10 mins)

Variations on this dish include: eliminate the beef and chicken stock for vegetable stock for a fabulous vegan meal, use only one packet of gravy mix for a more "brothy" texture (I like my soup really thick!)