Salmon Quiche

February 18, 2008
King Pacific Lodge

Photo by King Pacific Lodge

How about “Boat and Breakfast?”

Surely the standard “tropical paradise” honeymoon would be far too tame.  Perhaps they’ve hired a narrow boat  to cruise the canals in Europe?  Or, if navigating and cooking at the same time is too much work, they may have booked a room in a “floating wilderness lodge” moored in the remote Canadian waters of Prince William Sound, where salmon flourish.  Two slices of salmon quiche served with a compote of fresh fruit would be a lovely breakfast for a couple of lovebirds to order via room service. – Almostgotit

CRUST
1 c. whole wheat flour
2/3 c. shredded sharp cheddar cheese
1/4 c. chopped almonds
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. vegetable oil

Combine flour, cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside 1/2 cup of mixture. Press remaining mixture into bottom and up sides of 9 inch pie plate or quiche pan. Partially bake (“blind bake”) crust in 400 degree oven for 10 minutes. Remove from oven. Reduce oven temperature to 325 degrees.

FILLING:
1 (15 1/2 oz.) can salmon
3 beaten eggs
1 c. dairy sour cream
1/4 c. mayonnaise or salad dressing
1/2 c. shredded sharp cheddar cheese
1 tbsp. grated onion
1/4 tsp. dried dill weed
3 drops Tobasco or other bottled hot pepper sauce

Drain salmon, reserving liquid. Add water to reserved liquid, if necessary, to make 1/2 cup liquid. Flake salmon with a fork and set aside. Blend together eggs, sour cream, mayonnaise, and reserved salmon liquid. Fold in salmon, cheese, onion, dill weed, and pepper sauce. Pour into crust. Sprinkle with reserved crust mixture. Bake in 325 degree for 45 – 60 minutes or until firm in center.

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PB&J French Toast

January 6, 2008
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Into the mouths of babes? It’s a marriage made in childhood heaven … peanut butter-and-jelly and French Toast! Sometimes the best ideas the simplest. SAM

3 eggs, lightly beaten
1/2 cup half-and-half
16 slices thin-sliced bread
1/2 cup grape jelly, or your choice
1/2 cup peanut butter
Confectioners’ sugar
Maple syrup, hot

In a shallow mixing bowl, beat together the eggs and half-and-half and pour into a 9 by 13-inch baking pan. Make 8 peanut butter-and-jelly sandwiches and place them in the egg batter, turning twice to coat all sides. Lightly grease a griddle or skillet and heat to medium-high. Fry the sandwiches about 2 minutes on each side or until golden brown. Serve with confectioners’ sugar and hot syrup.
Makes 8 servings.


Poppy Seed Bread

January 5, 2008
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Poppy Seed Bread is popular at brunches and for good reason. It’s crunchy, beautiful, and totally delicious. This easy version adds the nutty richness of whole wheat and molasses. You can toast it or serve it with butter and/or jam. I even make thin-sliced cream cheese sandwiches out of it. Like so many rich breads, it’s even better the second day. SAM

4 eggs, lightly
1 cup salad oil
1/2 cup dark molasses
1 3/4 cup firmly packed light brown sugar
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 (13-ounce) can evaporated milk
6 tablespoons plus 2 tablespoons poppy seeds, divided
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Grease and flour two 9 x 5 x 3-inch loaf pans and set aside. With an electric mixer on medium speed or a pastry fork, beat together the eggs, oil, molasses, and sugar until smooth. Combine the all-purpose flour, whole wheat flour, and baking soda and add to the egg mixture alternately with the milk, beating well after each addition. Add 6 tablespoons poppy seeds and the vanilla extract. Pour into the prepared pans and sprinkle with the remaining 2 tablespoons poppy seeds. Bake for 50 to 60 minutes, or until a tester inserted in the middle comes out clean. Cool in the pan on a wire rack for 10 minutes before turning out onto the rack to cool completely.
Makes 2 loaves or 24 servings.


Breadcrumb Pancakes

December 29, 2007
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A rich, chewy pancake with the extra nuttiness of whole wheat. SAM

1 cup soft breadcrumbs
2/3 cup milk, hot
1 tablespoon vegetable oil
1 egg, lightly beaten
1/3 cup whole wheat flour
3/4 teaspoon baking powder
Dash of salt
Butter for serving
Hot maple syrup

Lightly grease a griddle or iron skillet and heat to medium high. In a medium bowl, stir together the bread crumbs, milk, and oil. Let stand for 5 minutes. Add the egg, flour, baking powder, and salt, stirring just to blend. Pour the batter by 1/3 cupfuls onto the prepared griddle. When bubbles form on top, turn the pancakes and cook on the second side until lightly browned. Serve with butter and hot maple syrup.
Makes 10 (4-inch) pancakes.


Jammy French Toast

December 28, 2007
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Use your favorite jam for this fun twist on traditional French toast. SAM

3 eggs, lightly beaten
1/2 cup half-and-half
1/2 cup fruit jam
16 slices thin-sliced bread
8 teaspoons softened butter, plus extra for serving
Confectioners’ sugar
Maple syrup, hot

In a shallow mixing bowl, beat together the eggs and half-and-half and pour into a 9- by 13-inch baking pan. Make 8 butter-and-jam sandwiches and place them in the egg batter, turning twice to coat all sides. Lightly grease a griddle or skillet and heat to medium-high. Fry the sandwiches about 2 minutes on each side or until golden brown. Sprinkle with confectioners’ sugar and serve with extra butter and hot maple syrup.
Makes 8 servings.


Tex-Mex Grits

December 27, 2007
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The good news about this yummy grits casserole is you have to taste it along the way to make sure the seasonings are right. Leave out the chili powder entirely for a milder taste or go for the burn. You can make it with regular grits, but the stone-ground variety, found in most natural foods sections, are much richer and nuttier. Do not use instant grits. SAM

3 cups water or chicken stock
1/2 teaspoon salt or to taste
1 cup stone-ground or regular grits (not instant)
8 ounces white Cheddar cheese, cut into 1/2-inch cubes
1/4 cup half-and-half
2 medium cloves garlic, pressed
3 eggs, lightly beaten
4 tablespoons butter (1/2 stick)
8 ounces hot or medium salsa
1 to 2 teaspoons chili powder (optional)

Preheat the oven to 350 degrees F. In a medium chef’s pan over high heat, bring the water and salt to a boil. Slowly whisk in the grits, reduce the heat to medium-low, and cook until thick, stirring frequently, about 5 minutes. Remove from the heat and add the cheese, half-and-half, and garlic, stirring until melted. Add the butter and eggs, stirring until melted. Add the salsa and chili powder. Taste a small amount to check the seasonings and add more salt and/or chili powder if necessary. Pour into a lightly greased 2-quart casserole and bake for 50 minutes or until lightly browned and firm.
Makes 6 servings.


Hot Cocoa Breakfast Shake

December 16, 2007

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Breakfast in a glass—and is it ever good! SAM

1/2 cup Dutch processed cocoa
1/4 cup sugar
1 teaspoon cinnamon
Dash of freshly ground nutmeg
4 cups milk, divided
2 cups half-and-half
2 eggs
2 teaspoons vanilla extract
Whipped cream or vanilla ice cream for garnish

In a medium saucepan over medium heat, combine the cocoa, sugar, and cinnamon. Gradually add 1/2 cup of milk, stirring until smooth. Stir in the remaining 3 1/2 cups milk and the half-and-half. Heat the mixture thoroughly, stirring constantly, but DO NOT BOIL. In a small bowl, beat the eggs lightly with a fork. Temper the eggs by adding very gradually 1/2 cup of the hot cocoa. Stir the egg-cocoa mixture into the hot cocoa and cook over low heat for 2 to 3 minutes, stirring constantly. Remove from heat and add the vanilla extract. With an electric mixer on high speed, beat the cocoa mixture until frothy. Top with whipped cream or ice cream, if desired.
Makes 7 cups.