Saturday, April 16, 2011
Having given up dairy since about October, I have now decided to try eliminating obvious sources of gluten from my diet, to see if that further helps with Kate's rash and eczemic skin. As a result, my lunch options are even further curtailed, sigh. Looking through the pantry this afternoon, I saw some salmon, and I was just not interested in salmon salad without the sandwich (we get fabulous whole grain bread from True Grain in Cowichan Bay, which mills their own flour, but alas, no more for me or Kate for a while). So off to the internet to see what else I could come up with (what on earth did we do before the internet? oh, yes, books... well, I still use those too!), and ran across this post which mentioned a sort of fishloaf muffin with salmon. Hmmm, I could do that! So here's my effort from today:
Salmon Puff Muffins
2 large eggs, separated
2 cans salmon (8 oz tin, or 213 g if you're in Canada)
1/4 cup cornmeal
1 tablespoon dried dill weed (or if you've got fresh, go for it)
1/2 teaspoon curry powder (I make my own, so I reckoned, what the heck!)
Preheat oven to 350F. Whip the egg whites in a separate bowl until stiff peaks form. Beat the egg yolks, then mix in the salmon, cornmeal and seasonings. Use a blender or food processor to mash the salmon mix up into a fairly fine consistency. Gently fold the egg whites into the salmon mix, then dollop into prepared muffin tins (I use the silicone muffin tray and I managed 10 muffins out of this recipe). Bake for about 20-30 minutes or until muffins have risen a bit and are golden brown, starting to crack & separate from the sides, and a tester inserted comes away clean.
I thought this recipe would also be delightful with some smoked salmon added in, or instead use crab meat (although why waste perfectly good crab meat this way?). Season to your taste, and it's very nice served with a little (wheat free!) soy sauce. I bet it would be super good with spicy red pepper jelly too.
As everyone in the household, including Kate, loved these (and I was hard-pressed to save a few for tomorrow's lunch), I guess I'll be buying the full salmon share off the Michelle Rose's community supported fishery, and getting busy canning salmon this year!
We discovered a wonderful source for local smoked pork products at the Duncan Farmers' Market in the Square a couple of weeks ago: Ravenstone Farm. We'd been making a delicious pork & beans recipe in the slow cooker, but I wanted something different. I cobbled together a couple of recipes from Art of the Slow Cooker by Andrew Schloss, my "go to" manual for slow cooking and pretty much 80% of our dinners lately! I used a roasted vegetable soup with what I'd been doing for the pork & beans recipe, and got something like this:
Smoked Pork Hock Soup
2 tablespoons olive oil
2 carrots, peeled & chopped into 1" rounds
1 sweet potato (the orange fleshed one!), peeled & chopped into 1" pieces
1 small squash (I've used butternut and Marina di Chioggia), peeled & chopped into 1" pieces
3-4 celery ribs, chopped into 1" pieces
1 large onion, chopped into 1" pieces
4 whole garlic cloves
4 cups total liquid - I used about 2 cups red tomato salsa and 2 cups chicken broth, both home-made
1 medium (about 2 to 3 pounds, depending on the size of your slow cooker - ours is a Crock Pot VersaWare, I think 6 quart) smoked ham hock
1 to 2 cups cooked (or canned) chick peas, drained
1/2 tsp cracked white or green peppercorns
1 cinnamon stick
1 bay leaf
Preheat oven to 425F. Toss the vegetables and garlic in the olive oil and spread over a rimmed baking pan. Roast in the oven for 30 minutes or until softened and slightly browned at edges. Place ham hock in the slow cooker. Scrape vegetables into slow cooker. You can use some of the broth to wash off the pan into the slow cooker if there are bits stuck, but I've not found that necessary. Pour the chick peas into the slow cooker. Add the salsa and broth and stir the ingredients together a little to distribute. Add the peppercorns, cinnamon stick and bay leaf and cover the slow cooker and cook on low for about 10 hours, or high for at least 5 hours, or until the ham is falling off the bone and the vegetables are tender.
This is a very versatile recipe: use whatever root vegetables you've got on hand that you feel like including. It's wonderful with parnsip, turnip (rutabaga), etc. Just enjoy! And like most soups & stews, it's even better the next night. And if you happen to do the baked beans recipe (which I'll have to post at some point) as well, it's fabulous mixed in with this.