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Posts Tagged ‘dill’

Earth Hour, did you do your part? We were the appetizer course for our third progressive dinner on our street and our course fell right on Earth Hour! We were ready, candle light, a wood fire in the fireplace, and gas cooking! It was lovely. We made Sopa Azteca (tortilla soup) but I didn’t write the recipe down (great excuse to make it again). But I did snap a cool photo of it, by candle light of course. Photo with Camera Amazing by Smug Mug and a little digital correction by Art Studio, all on my iPhone!
I used a hybrid of Rick Bayless’s Sopa Azteca and the one I previously posted.
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Now you must be thinking that I’m obsessed with Ebelskivers. No, please don’t think THAT — it’s pretty harsh, don’t you think? Well, I have been making a lot of these wonderful Danish treats (see this recipe and this recipe), but I just can’t help myself. Allow me to explain: Way, way back in time, it was Shrove Tuesday or Pancake Tuesday. Of course, that cold February day, I sleepily stood in front of the freezer wondering what we should have for dinner. Completely forgetting about Pancake Tuesday and I took out two 100 g servings of Salmon.

Fast forward to dinner time, and AHHHHHK! It finally hits home that it’s pancake Tuesday and we NEED to eat pancakes. But what about the salmon? We had plans on Wednesday so I couldn’t put it off; I had to create the savoury Ebelskiver Salmon with Spinach and Dill! Quite clever, don’t you think? Without tooting my own horn too much, I really MUST tell you this is one of the BEST versions of this Danish pancake I have made so far. It’s the BEST JERRY, THE BEST!

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And now for something completely different: A precariously perched squirrel.

Savoury Ebelskiver: Salmon with Spinach and Dill with a Dijon Dill Béchamel Sauce

Makes 8-10 round Ebekskivers

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The Salmon was perfectly paired with the subtle spinach and earthy dill.

Filling Ingredients:

  • 40 g onions (few tablespoons)
  • 20 g spinach (a good handful)
  • 2 tbsp fresh dill, finely chopped
  • 200 g Fresh or canned Salmon without skin, roughly chopped into 1-2 cm bits)
  • 1 tsp EVOO
  • Ebelskiver batter (below)
  • Dijon dill béchamel sauce (below)

Filling Directions:

  1. Heat the EVOO and cook the onions until soft and translucent, add the spinach and wilt. Set aside to cool completely. In the meantime make the batter.

Basic Ebelskiver Batter Ingredients:

  • 3/4 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 1 large egg, separated
  • 1/2 cup milk
  • 1 tbsp unsalted butter, melted and slightly cooled
  • 1/2 tsp salt

Directions:

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt, set aside.
  2. In a small bowl, lightly whisk the egg yolk, then whisk in the milk and melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
  3. In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.
  4. Fold the cooled wilted spinach, onions, dill and chunks of salmon, and mix thoroughly.

Ebelskiver cooking directions:

  1. Preheat oven to 325°F.
  2. Spray the ebelskiver pan with a good squirt of non-stick spray and place over medium heat. Add about 1/4 cup batter to each round as soon as the pan is quite hot. Maintain the heat at medium, you don’t want to burn the ebelskiver edges before the insides get a chance to cook.
  3. Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Using a fork, gently push the ebelskiver until it entirely turns around in the pan and the uncooked portion is now facing the bottom.
  4. Transfer the finished spheres to a platter and finish baking in the oven while you repeat to finish the batter (about 10-12 minutes).
    Serve hot with a Dijon Béchamel.
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The Dijon Dill Béchamel was a sophisticated change to Maple Syrup.

Dijon Dill Béchamel

makes 1/2 cup

Ingredients:

  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • pinch of salt and pepper
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp Dijon mustard
  • 1/2 cup milk

Directions:

  1. Melt butter in a small sauce pan. Add the flour and stir until well combined. Cook this flour paste but don’t allow it to brown. Add the Salt and pepper.
  2. Slowly add the milk whisking to combine and cook this mixture until smooth and thick, stirring constantly. If it’s too thick, just add a bit more milk and stir until hot.
  3. Remove from heat. Add the mustard and the dill and whisk until smooth.
  4. Serve warm over Salmon Spinach and Dill Ebelskivers.
  5. Enjoy.
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They are rather filling, so you only need two, but believe me you’ll want FOUR!

We purchased this salmon well before the hoopla about Canadian Salmon having a fish influenza virus.

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Who says you can’t have breakfast for hors d’œuvres? Breakfast anytime is great, particularly when I had a few quails eggs left over and we needed a quick little hors d’œuvres for cocktail hour! Serve these on toast points or rice crackers like I did. I garnished with a small dot of yogurt and dill for colour.

Scrambled Quails Eggs with Cheese

Makes about 8 crackers

A little scrambled egg bite

A little scrambled egg bite

Ingredients:

  • 4 quail eggs
  • 2 tbsp grated cheddar cheese
  • 1 tbsp plain Greek yogurt
  • dill to garnish
  • 8 rice crackers (I used these)

Directions:

  1. In a heat proof bowl, whisk together the quail eggs and cheese. Cook over a Bain Marie until the eggs are no longer runny, folding over constantly.
  2. Serve about 1 tbsp of the scrambled egg on toasts or crackers, garnish with yogurt and dill.

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We’re all about cocktails and with cocktails you need hors d’œuvres, of course! These little bites are very tasty and rather refreshing and go great with a vodka martini. And the best part, you’ll have no spoons to wash because with this clever recipe your guests can eat the spoons!

You can even eat the spoon!

You can even eat the spoon!

Smoked Salmon Tartar in Endive Spoons

Serves 2

Ingredients:

  • 60 g Smoked Salmon, chopped roughly
  • 10 Endive leaves washed
  • 1 tbsp chopped dill
  • 1 tbsp chopped capers
  • 1/2 chopped green onion, green part only
  • 2-3 tbsp lemon juice

Directions:

  1. Mix all ingredients together well. Taste, season as required
  2. Spoon a small amount of the mixture into each endive spoon.
  3. Arrange on a decoratively shaped plate, refrigerate until ready to serve.
  4. Cheers

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My friend Kelly, from Inspired Edibles (an Ontario girl!) inspired me with her wonderful Flourless Salmon Dill Bites for breakfast this past Good Friday morning; thank you Kelly.

I had a bit of the smoked salmon mousse left over from the appi’s I put together on Thursday for cocktails and instead of tossing it, I used it as a base for this tasty egg dish. Kelly, I hope you don’t mind, but I changed the recipe a bit as JT and I don’t need the calories that your growing boys need.

Beating the egg whites adds just the fluffiness you need for a filling breakfast while watching your girlish figure!

Smoked Salmon Breakfast Egg Puffs

Serves 2

Ingredients:

  • 1 egg
  • 1/4 cup egg whites
  • 1/4 cup non fat Greek yogurt
  • 4 tbsp smoked salmon mousse (you don’t need to add this if you don’t have it, I was just using it up)
  • 2 slices of smoked salmon, roughly chopped
  • 1/4 cup chopped onion
  • 1 tsp dill
  • salt

Directions:

  1. Pre heat oven to 350°F.
  2. Add whole egg, yogurt, smoked salmon mousse, smoked salmon, onion and dill into a bowl and whisk until well mixed. Set aside.
  3. Whip egg whites until stiff peaks form but not dry. Fold into egg mixture.
  4. Prepare 200 mL ramekins with non-stick spray and pour the egg mixture evenly into each ramekin, leaving about 2 cm of space at the top (you need this because they puff up like a souflée) Bake for about 20-25 minutes, top should be golden and the insides should test clean with a cake tester. Serve immediately (or after photo) on a bed of baby arugula dressed with a drizzle of balsamic and garnished with something red (tomatoes would have been perfect, but I didn’t have any so I used diced red peppers)

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It was Thursday before the long weekend and we all know what that means in my house…cocktails! And we all know I really don’t like serving cocktails without a little grub on the side. But I’ve been at work all day and haven’t really thought about it until now. I rummage through the freezer and find a little baggy with Smoked Salmon Horseradish Mousse that I made recently. This little appi is a re-invention of a the mousse which I blogged about in 2008 (no, the mousse is not THAT old ;-)!). I served it last night in little cucumber cups (you know, the mini cucumbers that are so darn adorable?)

Smoked Salmon Horseradish Mousse

I know what you're thinking, is that a fire back there? Why yes, it was a bit chilly that evening and we thought we'd have a lovely fire to keep us toasty!

an adaptation from Gourmet | November 1992
Serves 6 as a first course (freeze leftovers like I did).

Ingredients:

  • 3/4 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 3/4 cup sour cream (I used yogurt cheese)
  • 2 ounces smoked salmon, chopped (about 1/3 cup), plus 6 ounces smoked salmon, sliced thin
  • 1 tablespoon finely grated peeled fresh horseradish, or to taste
  • 2 teaspoons minced fresh dill plus dill sprigs for garnish
  • 2 mini cucumbers, cut into 5 equal sized ‘cups’
  • 2 tsp red roe
  • 2 tsp chives, finely chopped

Directions:

  1. With a small melon baller or a sharp edged spoon, scoop out the middle part of the cucumber until about 2mm from all edges. Turn up-side-down on paper towel and allow to drain.
  2. In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute.
  3. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the yogurt cheese, and cook the mixture, whisking, until it is smooth.
  4. In a food processor purée the chopped salmon until it is very smooth add the gelatin mixture, the remaining 1/2 cup sour cream, the horseradish,
  5. Remove from blender and stir in the minced dill, and salt and pepper to taste.
  6. Spoon small amounts of this mixture into the cucumber cups and top with red roe and chopped chives.
  7. Refrigerate or serve immediately.

Betsy at Bits and Breadcrumbs recently nominated me for the lovely ABC Award, thank you kindly. I am always very flattered and touched by your kindness. As Betsy put it there doesn’t seem to be any specific rules attached to this fun award; just thank the person who gave it to you and share something about yourself using each letter of the alphabet. Wow, this almost made my brain explode. 😉


ABCD: Assertive, Blue-eyed , Cheeky, Deliberate
EFGH: Exacting, Feminine, Gullible, Happy
IJKL: Introspective, Joking, Kind, Loving
MNOP: Mature, Naughty, Observant, Polite
QRST: Quirky, Right, Sassy, Talented
UVW: Unusual, Vivacious, Witty
XYZ: X(any suggestions?), Youthful, Zealous

Thanks again Betsy.

Cheers Everyone!

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