Salmon Cakes

So tonight was another staple/family favorite meal, salmon cakes. Made similarly to crab cakes (I would assume since I haven't ever actually ever made it). The cakes are pretty easy to do but reasonably labor intensive (lots of steps) but well worth the effort. Enjoy:

PAN-FRIED FRESH SALMON CAKES

From Cook's Illustrated.

A big wedge of lemon is the simplest accompaniment to salmon cakes, but if you decide to go with dipping sauce, make it before preparing the cakes so the sauce flavors have time to meld. If possible, use panko (Japanese bread crumbs).

INGREDIENTS

1 1/4	pounds salmon fillet
1	slice white sandwich bread , such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)
2	tablespoons mayonnaise
1/4	cup grated onion
2	tablespoons chopped fresh parsley leaves
3/4	teaspoon table salt
1 1/2	tablespoons lemon juice from 1 lemon
1/2	cup unbleached all-purpose flour
2	large eggs , lightly beaten
1/2	cup vegetable oil , plus 1 1/2 teaspoons vegetable oil
3/4	cup fine, unflavored dried bread crumbs , preferably panko

INSTRUCTIONS

1. 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.

TECHNIQUE

Salmon Size

Chop the fish by hand into 1/4- to 1/3-inch pieces. It is easy to do and provides a wider margin of error than the food processor, which can turn the fish into mush in an instant.

Cheesy Pancakes aka Blintzes

An old family recipe that I enjoy making from time to time is our family's version of a cheese blintz. Really it is just as described in the title, a cheesy pancake. These things are a big hit with the daughter and taste great with things such as: applesauce, sour cream or jam on top. Yum.

The recipe:

1/2 lb of farmers (hoop) cheese - you can get this cheese at Whole Foods

1 egg

1/2 cup flour

2 tbs

p sugar

Mix all things together and then:

I use a griddle (electric, turned up to about 375 degrees).

Scoop table spoon out onto well buttered griddle (I slather the griddle between each batch with a stick of butter, not the entire stick each time to be clear, to ensure lots of buttery goodness). An electric griddle can easily hold 12 at a time.

Once all 12 are scooped onto griddle, flip them all.

Once flipped smoosh (highly technical term, also note that you should flip ALL of them prior to starting to smoosh them) them down so they are about 1/4" thick.

Allow to cook a bit until browned on bottom then flip again. Allow uncooked part time to brown then serve.

These things are great cold, heated, breakfast, lunch and dinner. You name it. It is very easy to double, triple or even make a 6x or 8x batch (I just made a 6x with 3lbs of cheese).

Enjoy!

No food only tech... Drucker's new toy.

In my never ending search for newer and nerdier technology and the desire to have a nice small point and shoot for our upcoming trip to Hawai'i I started compact camera shopping.

Those that know me, know that I like new, bright and shiny things. I got a Flip MinoHD a while ago and have been pretty happy with the quality of the video it takes. I have been less than trilled with the lack of a good zoom, and the lack of image stabilization (although the new iMovie with the software based stabilization has helped). But again in general it has been a good camera for me to use for all of the family videos I have had to take

since I purchased it.

So where does this leave the hero in this story (aka me)? Oh yeah, searching for a good point and shoot camera to take to Hawai'i. In my research I found a great little Sony camera, and when I say little I mean TINY (smaller than a deck of cards). The one I wanted was discontinued and I noted that the new version now has 720p video capture capabilities (same as the Flip). This camera ALSO has image stabilization, a better zoom, better optics and a stereo mic. Wow I said. So I did some Druck'enomics and found that I could sell my existing flip and one other piece of tech I was no longer using (thanks eBay) and bout this:

It is the Sony DSC-T900 (sounds like a Terminator villain). The camera is light, has video, picture quality and response are decent (for a point and shoot, not as good as my primary SLR), and because memory is so darn cheap now it has 16GB of memory (which is plenty for taking on vacation and taking a gazillion photos and still having room for quite a bit of video too).

I will report back on how it works for me in Hawai'i but I am really stoked based on what I have experienced thus far. Yay me.

Pizza Party Drucker Style

Tonight is pizza night in the Drucker household.  About 1/2 the time that means we order out and the other 1/2 is us making it ourselves which is a lot of fun.  Daughter loves helping: roll the dough, dress the dough with sauce, cheese and toppings (her fave is black olive and pineapple, not a terrible combo actually) and then enjoys eating the fruits of her labors.

I made the pizza dough noted in my previous blog

post (

again using some amazing 160 year old sourdough starter that works great as a yeast replacement).  To do the pizzas it is pretty easy:

1) make the dough

2) let the dough rise (overnight is always best for flavor, especially when using sourdough)

3) prepare the dough for the pizza (roll, toss, get it into a pizza shape/thickness)

4) preheat the oven to a SUPER hot temp.  Generally I crank mine up to 500 degrees

5) dress the dough:

• don't go SUPER heavy on sauce, just makes it too soggy/tomato-e
• I generally place toppings UNDER the cheese so add toppings 2nd
• go light on the cheese as when it melts it spreads
• generally if using mushrooms or peppers or onions I pre-sautee them to add to the overall flavor profile

6) cook them and watch as they cook to ensure they are done.  I have a convective oven so I cook 2 at once usually and alternate positions in the oven 1/2 way (move the top to the bottom)

7) enjoy

Before:

After:

Tonight's menu is: daughter's fave, and a sauteed mushroom, caramelized onion, with fresh mozzarella.  Yum.  Pictures to follow.

Last Night's Dinner

Thanks again to Cook's Illustrated for a good/easy(ish) recipe for a hearty family meal.  Here is what we had last night:

Pasta Alla Norma

We call for both regular and extra-virgin olive oil in this recipe. The higher smoke point of regular olive oil makes it best for browning the eggplant; extra-virgin olive oil stirred into the sauce before serving lends fruity flavor. If you don’t have regular olive oil, use vegetable oil. We prefer kosher salt in step 1 because it clings best to the eggplant. If using table salt, reduce the amount to ½ teaspoon. Ricotta salata is traditional, but French feta, Pecorino Romano, and Cotija (a firm, crumbly Mexican cheese) are acceptable substitutes; see “Ricotta Salata’s Understudies,” 

below. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen.

INGREDIENTS

1	large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
	Kosher salt (see note)
3	tablespoons olive oil (see note)
4	medium garlic cloves , mined or pressed through garlic press (about 4 teaspoons)
2	anchovy fillets , minced (about 1 generous teaspoon)
1/4-1/2	teaspoon red pepper flakes
1	(28-ounce) can crushed tomatoes (see note)
1	pound ziti , rigatoni, or penne
6	tablespoons flat-leaf parsley , chopped
1	tablespoon extra-virgin olive oil
1/2	cup kalamata olives , slivered
2	tablespoons capers , drained and rinsed
3	ounces ricotta salata , shredded (about 1 cup) (see note)

INSTRUCTIONS

1. 1. Toss eggplant with 1 teaspoon salt in medium bowl. Line surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters; wipe out and reserve bowl. Microwave eggplant on high power, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly.

2. 2. Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon olive oil, and toss gently to coat; discard coffee filters and reserve plate. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add eggplant and distribute in even layer. Cook, stirring or tossing every 1½ to 2 minutes (more frequent stirring may cause eggplant pieces to break apart), until well browned and fully tender, about 10 minutes. Remove skillet from heat and transfer eggplant to now-empty plate and set aside.

3. 3. Add remaining 1 tablespoon olive oil, garlic, anchovies, and pepper flakes to now-empty but still-hot skillet and cook using residual heat so garlic doesn’t burn, stirring constantly, until fragrant and garlic becomes pale golden, about 1 minute (if skillet is too cool to cook mixture, set it over medium heat). Add tomatoes, return skillet to burner over medium-high heat, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.

4. 4. Meanwhile, bring 4 quarts water to boil. Add pasta and 2 tablespoons salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

5. 5. While pasta is cooking, return eggplant to skillet with tomatoes and gently stir to incorporate. Bring to simmer over medium heat and cook, stirring gently occasionally, until eggplant is heated through and flavors are blended, 3 to 5 minutes. Stir parsley, extra-virgin olive oil, olives, and capers into sauce; season to taste with salt. Add sauce to cooked pasta, adjusting consistency with reserved pasta cooking water so that sauce coats pasta. Serve immediately, sprinkled with ricotta salata.

I be Jammin'

So I have completed the first jam day of 2009.  Thanks to Costco for having amazing berries (both strawberries and raspberries).

My goal is always to make enough jam to cover the family needs for the year and give us a really good set of gifts that we can give to people throughout the year.  So this is part 1 of usually 3 

jam making days each year.  Coming up will be plum jam and then apricot jam.  Also if we make it to a u pick berry farm I might make some ollaliberry.

Making jam is not super complicated it is just takes a good method and system.  My steps in order (and this is making 2 batches at a time):

1) prepare the fruit in advance (puree it)

2) get all the raw materials in place, pots, and other equipment

3) wash jars and have jars warm and ready for when you need them

4) add water to pasteurizing pot and start it boiling

5) add fruit and sugar to pot start it cooking

6) while fruit is cooking get jars out of the dishwasher and get lids and rings ready

7) once jam is done cooking (boiled and pectin added) skim off foam and pour into jars

8) seal jars and place into water bath

9) as jars are pasteurizing start next batches (takes about 15 minutes to pasteurize which when in rhythm is all it takes to make 2 batches)

10) remove jars from bath

11) allow jars to cool completely (2 days)

12) enjoy

I always tell people the simple rules when I give them my jam:

1) after opening refrigerate

2) only good for about 1 year after making (I mark a date on top when cooled)

3) if something looks or SMELLS funky you throw it away

All in all this is something I love to do and people appreciate a lot when given.  Homemade jam is a wonderful gift and at least I know everything that goes into it (yes a bunch of sugar but still) and can send it on a PB&J with daughter and not feel remorseful.

Really worth the effort and once done it is a pretty easy process.  Questions? :)

Jam on it!

So this is more or less the start of summer which means that it is about time that I start making me some jam.  By making ME some jam I mean making a large quantity of jam for friends, family and personal use.  We are pretty much done with the 2008 stuff so that makes it time.

When first I started making jam it took me something in the order of 1.5 hours to make one batch.  Obviously a time consuming process but after these first few times I was able to find ways to improve the process and can now knock out 2 batches in an hour. 

For those that have never made preserves:  as long as you are methodical, have the right ingredients and equipment it is a pretty easy process.  Also don't be disturbed that there is almost 2x as much sugar as fruit.  The sugar in and of itself is a preservative.  

Recipe for strawberry jam (taken straight off the pectin wrapper):

What You Need

4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries)

7 cups  sugar, measured into separate bowl

1/2 tsp. butter or margarine (optional)

1 pouch  CERTO Fruit Pectin

Make It

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.

ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

What? Homemade pizza?

Took me years to find a good dough to use my 150 year old starter on and this actually was that dough (much trial and error).  If any of my local friends desire some sourdough starter let me know and I can give you some.  There are rules associated and you have to be responsible but if you ask I will happily give you some.

Recipe:

Ingredients:
15-16 ounces bread flour
1 1/2 C cool water
1 1/2 t kosher salt
1/2 C sourdough starter

Put 3 C of the flour in the bowl of s stand mixer or a large bowl.

If using a stand mixer, add the water to the bowl and mix on low speed with the paddle attachment until the ingredients are thoroughly combined, about 3 minutes.  Let rest for 10 minutes.  Add the salt and sourdough starter.  Switch to the dough hook, increase the mixer speed to medium, and knead for 12 minutes, or until the dough is slightly tacky and soft.  (After a couple of minutes, the dough should gather around the hook; you can add extra flour by the tablespoonful if the dough does not pull away from the sides of the bowl.)  Transfer to a lightly floured surface and knead by hand for about 5 minutes, or until the dough is smooth, shiny, and passes the windowpane test.

If making by hand, add the water to the bowl and mix with a wooden spoon until the ingredients are thoroughly combined.  Let rest for 10 minutes.  Add the salt and sourdough starter and mix until all the ingredients are combined.  Transfer to a lightly floured surface and knead for 15 minutes, adding flour by the tablespoonful as necessary to keep the dough from sticking.  The kneading is complete when the dough is smooth, shiny and passes the windowpane test.

Form the dough into a ball and place it in a large oiled bowl.  Turn the dough over to coat it with oil.  Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a cool p[lace for 6 to 8 hours, or until the dough is doubled in size.  Or, put the dough into the refrigerator and let it rise overnight; the next day, let it stand at room temperature for 2 hours before proceeding with the recipe.  

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into three pieces.  Gently form each piece into a loose round and cover with a floured kitchen towel.  Let rest for 20 minutes.  Scatter cornmeal over 3 inverted baking sheets.  Shape each round into a 10-inch disk and add toppings.

If using a baking stone, place baking sheet with a pizza on the lower oven rack and bake for 10 minutes.  Rotate the pizza to the upper rack and continue baking for 10 minutes.  Then, finish the first pizza by sliding if off the pan directly onto the baking stone.  Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well-browned.

If using baking sheets only, place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes.  Rotate the pizza to the upper rack and continue baking for 10 minutes.  Then, finish baking the pizza by sliding it off the pan directly onto the lower oven rack.  Bake the pizza on the oven rack for 4 to 8 minutes to crisp the bottom until well-browned.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim.

THE Cake

So this is a recipe that many have enjoyed at many parties etc...  It could not be easier to make and based on people's comments it is a fave of the things I do bake.  So here is my not so secret recipe:

The Cake:

Ingredients

• Cooking spray
• 2  teaspoons  all-purpose flour
• 1  cup  fat-free sour cream
• 3/4  cup  plus 1 tablespoon warm water
• 3  tablespoons  vegetable oil
• 2  teaspoons  instant espresso or 4 teaspoons instant coffee granules
• 1  (8-ounce) carton egg substitute
• 1  (18.25-ounce) package devil's food cake mix (without pudding in the mix)
• 1  (3.9-ounce) package chocolate instant pudding mix
• 1/2  cup  semisweet chocolate chips (I use closer to 2 cups)
• 1  tablespoon  powdered sugar

Preparation

Preheat oven to 350°.

Coat a 12-cup Bundt pan with cooking spray, and dust with flour; set aside (or use non-stick bundt pan with some cooking spray, omitting the flour).

Combine the sour cream and next 6 ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.

Spoon the cake batter into the prepared Bundt pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar.

Because Marta Asked (aka demanded)

This recipe EASILY doubles and feeds an army. Tricks to success is to preheat the milk as you make the roux. I like using panko breadcrumbs for the top (nice texture).

From cooks illustrated: http://cooksillustrated.com/recipes/print/detail.asp?docid=6058

CLASSIC MACARONI AND CHEESE

Serves 6 to 8, or 10 to 12 as a side. Published May 1, 2004.

It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.

INGREDIENTS

Bread Crumb Topping
6	slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3	tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1	pound elbow macaroni
1	tablespoon table salt
5	tablespoons unsalted butter
6	tablespoons all-purpose flour
1 1/2	teaspoons powdered mustard
1/4	teaspoon cayenne pepper (optional)
5	cups milk (see note)
8	ounces Monterey Jack cheese , shredded (2 cups)
8	ounces sharp cheddar cheese , shredded (2 cups)
1	teaspoon table salt

INSTRUCTIONS

1. 1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. 2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. 3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk (pre-heat milk while making roux to expedite); bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.

   Here is where I add the macaroni and then place in baking dish. If making it the next day, return to room temp and then bake for about 45. If cooking immediately move on to #4.

4. 4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Bake at 350 for about 20-30 minutes. If top not entirely brown broil for about 2 minutes.

Drucker's first recipe post

So I have decided to restart this blog in an effort to do what some (only a few) have asked and share recipes of the meals that I tweet about on occasion.  So here is the first of the recipes and happens to be dinner tonight:

Menu:  turkey salad (using the remainder of the grill roasted turkey breast), heirloom tomato salad, and homemade lemonade.

From cooks illustrated: http://cooksillustrated.com/recipes/detail.asp?docid=5876

CLASSIC CREAMY CHICKEN SALAD

In addition to the parsley leaves, you can flavor the salad with two tablespoons of minced fresh tarragon or basil leaves.

INGREDIENTS

2	whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1	tablespoon vegetable oil
	Table salt
For Salad
2	medium ribs celery , cut into small dice
2	medium scallions , white and green parts, minced
3/4 - 1	cup mayonnaise
1 1/2 - 2	tablespoons lemon juice from 1 small lemon
2	tablespoons minced fresh parsley leaves
	Table salt and ground black pepper

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)

2. 2. Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.

   
   

   Menu:  turkey salad (using the remainder of the grill roasted turkey breast), heirloom tomato salad, and homemade lemonade.

   
   

   Lemonade:

   1/2 cup or more simple syrup (to taste)

   3 cups water

   1 cup lemon juice

   Simple Syrup:

   2 cups water

   2 cups sugar

   heat on stove until sugar is completely dissolved then chill.

   
   

   There you go.  Let's see how long this lasts.