Salmon-Potato Cakes with Roasted Tomato Mayonnaise

My brother Matt made these for us when he was home from Ireland. They are fabulous!

Ingredients:

• 2 pounds skinless salmon fillet
• Salt and pepper
• 1 teaspoon cayenne pepper
• 1/2 cup dry white wine
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 1 1/2 cups chilled mashed potatoes
• 1/4 cup chopped fresh herbs(parsley, basil, and tarragon)
• Bread crumbs
  
• Vegetable oil
• Butter
• Roasted Tomato Mayonnaise:
• 1 1/2 cups homemade (see homemade mayonnaise recipe in blog) or prepared mayonnaise
• 8 oven roasted plum tomatoes
• 3 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• Salt and pepper

Directions

Season fillets with salt, pepper and cayenne.

In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.

When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.

After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.

In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

Rustic No Knead Bread

Its so easy and comes out perfect every time!

Ingredients:

3 cups bread flour
1/4 tsp instant yeast
3/4 tbsp kosher salt or 1 tsp table salt
1 1/2 cups warm water

The only thing that is need is a five quart or larger coverd pot, cast iron, pyrex, ceramic, enamel, anything that can go into an oven at 450 degrees

The night before you want to eat the bread mix all the ingredients in a big bowl with a wooden spoon. It will be a mess, leave it and cover with plastic wrap and let sit 12 - 20 hours.

The dough will be wet, sticky and bubbly. Dump the dough on a floured surface. Fold ends of dough over a few times with your hands and form into a ball shape. Its important to keep your hands wet so the dough does not stick. Generously dust a cotton towel with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it sit for 2 hours. With a half an hour left put pot in oven and let it preheat.

Time to bake, remove pot from oven and place dough inside. Doesn't matter how it lands, just shake to even it out. Cover and bake 30 minutes. Uncover and bake an additionaly 15 -20 minutes.

Sri Wasano's Infamous Indonesian Rice Salad

Not sure what makes this salad infamous but it is really good!

Bring to a boil 2 cups brown rice with 3 cups water, lower heat, cover and simmer for 35 to 45 minutes.

While the rice cooks, combine in a large bowl:
1/3 cup peanut oil
3 tbsp Chinese sesame oil
1/2 cup orange juice
1 to 2 medium garlic cloves, minced
1 tsp salt
2 tbsp soy sauce
1/2 tsp crushed red pepper
2 tbsp rice or cider vinegar
1 chopped pineapple

Add the hot rice to directly to the bowl of dressing. Mix well. Once it has cooled to room temperature cover and refrigerate.

Before serving, stir in the following ingredients:
3 scallions, minced (whites and greens)
1 stalk celery, minced
1 green or red bell pepper, thinly sliced
1 8oz can water chestnuts, drained and thinly sliced
1/2 lb fresh mung bean sprouts
1/2 cup (packed) raisins, craisins, or currants
1 cup coarsely chopped peanuts/ or cashews

Toss lightly.

Brown Sugar Cream Cheese Frosting

also from Smitten Kitchen... this is one YUMMY frosting and a great twist on the usual Cream Cheese Frosting.

1 1/4 C Light Brown Sugar
1/4 C Cornstarch
1/2 C Powdered Sugar
16 oz Cream Cheese, Room Temp
1/2 C Unsalted Butter, Room Temp
1/2 t Vanilla Extract

In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread a dollop on cooled cupcakes.

I HIGHLY recommend this frosting if you have never tried brown sugar cream cheese frosting. It is a bit runnier than the normal cream cheese frosting, so if you want it to stand high on a cupcake you will want to use a different frosting. I am experimenting on a variation of this that will stand up and be thicker with this same amazing taste - LOVE this frosting!!!

Peach Cupcakes

I found this yummy Peach Cupcake Recipe on Smitten Kitchen - they were a big hit! Very moist and a great way to use up some fresh peaches. I used the Sour Cream option & I used more peaches than it called for because I had a ton...

Makes 24 to 28 Cupcakes

3 C Cake Flour
1 1/2 t Baking Powder
1 1/2 t Baking Soda
1 t Salt
Pinch of Nutmeg
3/4 C Unsalted Butter, Room Temp
3/4 C Granulated Sugar
3/4 C Dark or Light Brown Sugar, Packed
2 Large Eggs, Lightly Beaten
1 t Vanilla Extract
1 1/2 C Buttermilk, Sour Cream or Full Fat Yogurt
3 Large Peaches, peeled, cored & chopped, smallish (1/3" dice)

Preheat Oven to 350 degrees. Line 28 muffin cups with paper liners.

Sift together the flour, baking powder, baking soda, salt & nutmeg, set aside.
Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then add the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.

Divide batter evenly among the prepared cake liners. Bake for 18 to 22 minutes, or until toothpick clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

THEN FROST with frosting of choice. See Brown Sugar Cream Cheese Frosting...

Au Gratin Pork Chops

2 pkgs (4.9 oz each) au gratin potatoes
1 can (10 3/4 oz) condensed cream of mushroom soup
2 c. milk (divided)
1 16 oz. pkg. frozen French-style green beans
6 bonless pork loin chops
1 can (10 3/4 oz) condensed cheddar cheese soup

Place dried potatoes in a greased 13x9x2" baking dish. In a small bowl, combine the mushroom soup, 1 cup milk, and contents of one sauce mix packet, pour over potatoes. Top with green eans and pork chops. In a small bowl, combine the cheese soup, remaining milk and contents of remaining sauce mix packet. Pour over pork chops.
Cover and bake at 350 degrees for 45-50 min. or until bubbly. Uncover and bake 20-25 min longer or until meat juices run clear.

Mexican Chicken Dip

2 Large cans white chicken breast
2 C. piccante sauce
2 C. shredded cheddar cheese
1 4oz. can chopped black olives
1/2 pkg. taco seasoning

Combine ingredients and heat in small crock pot and serve warm. Serve with crackers, chips or french bread.