"What To Do With A...": Salmon Melts

I haven't done a post in this series for a while, mainly because I haven't had so many bits & pieces hanging around my fridge, freezer, and pantry lately. But, some time ago, I did purchase a can of sockeye salmon on sale for $2.99 - and it was a larger can, not one of the tuna-sized cans. It was a deal I couldn't refuse, so I went for it. And the can sat there, and sat there...I also had half a brick of cream cheese in the freezer, left over from some long-forgotten baking project. And then I did a column for Bread 'n Molasses featuring my mom's salmon spread, an old family Christmas treat (upcoming in the November issue) ...And inspiration hit! If you can have tuna melts, why not salmon melts? Off I went to get some mozzarella and some English muffins.

Here is what I did:

1 can (large) sockeye salmon
1/2 brick cream cheese
1/4 cup mayonnaise
1 tsp dried dill
3 sliced green onions.
a few splashes of Worcestershire sauce
a dash of lemon juice

Mix together. Toast an English muffin about half way. Put salmon filling on muffin. Top with cheese. Broil until cheese is all melting & bubbling.
This was fantastic! If you think cheese on salmon is weird, ask yourself: is cheese on tuna any less weird, when you think about it? This worked and was delicious. I would definitely make this again!

"What To Do With A..."#3: Apple Mincemeat Crumble

I totally realize that mincemeat is an acquired taste and that it's not everyone's cup of tea. Most of my family loves it though, and I always make a huge batch of mini mincemeat tarts at Christmas time. They never last long. The PC mincemeat I purchase comes in a 700mL jar, and I always wind up with a scant cup or so left over after making 4 - 5 dozen mini tarts. Mincemeat is full of sugar and booze so it'll last forever in your fridge - even until next Christmas. But, since I share a fridge with my roommate, it's within my best interest to move the bits and pieces of left over stuff out ASAP. On Sunday I went over to my brother and SIL's for dinner and offered to bring dessert. After agonizing about what to bring, I decided to opt for something simple and remembered this recipe for mincemeat crumble from Canadian Living. I also remembered my little bit of left over mincemeat in the fridge, waiting for me to transform it into something yummy. This recipe is my adaptation of that CL recipe, and I've actually made it before, in 2007, when I had a similar amount of left over mincemeat after making the Christmas tarts. It was a hit.

Apple Mincemeat Crumble

4 cups peeled, sliced apples (I used these, which made this super quick and easy for me)
about 1 cup or so of mincemeat
1 tbsp corn starch
2 tbsp sugar
2 tsp lemon juice

Crumble topping:
1 cup oats
1/2 cup whole wheat flour
1/4 cup brown sugar, packed
1/2 tsp cinnamon
1/2 cup butter at room temperature

Combine apples, cornstarch, sugar, and lemon juice in a mixing bowl. Add in the mincemeat. Place the mixture in a greased or parchment-lined 8" square baking pan.

For the crumble, combine all dry ingredients. Break up the butter into small pieces and, using your hands, combine with the dry ingredients until crumbly. Put on top of apple mixture. Bake at 350F for 35 - 45 minutes, or until golden brown and the filling bubbles up through the topping.

My brother had a jar of double Devonshire cream kicking around, so we served the crumble with it and it was delish!

Enjoy!

"What To Do With A..." #2: Beef & Torellini Soup

I know I said this series was going to be about pantry items, but I've decided to expand it to leftover bits and pieces kicking around in your fridge or freezer as well.

Last week, I served a buffalo roast and had a bunch left over, so I cubed and froze it. Of course I could have made roast buffalo sandwiches, sliced some up with a salad, or had a beef dip. I could also have put it on pizza, as I have done before. But, one of my favourite ways to use of leftover roast beef/buffalo is to make this rich and hearty soup - and it's totally easy.

I used:
left over beef/buffalo (about 2 cups cubed)
1 onion, sliced
1 carrot, sliced
3 cups cabbage, shredded
dried basil & oregano to taste
4 - 5 cups beef stock
1 1/2 cups red wine
1L jar home-canned tomatoes with garlic & green pepper (use 2 28oz cans of diced tomatoes)
1 package cheese tortellini

Saute onion and carrot in a bit of oil in a large soup pot. Add wine and herbs and bring to a boil for a few minutes. Add tomatoes, stock, beef/buffalo, and cabbage. Simmer until cabbage is soft. Add tortellini and cook until the pasta is done. Serve with parmesan cheese.

Feel free to change up the veggies; I like cabbage in soup because it doesn't turn a funny flavour or to mush, and it freezes well.

"What To Do With A..." #1

I'm going to start a new series here on the old food blog, entitled "What To Do With A..." [insert ingredient]. If you're like me and you have a decently stocked pantry, sometimes you end up with things you're not sure what to do with. I have a tin of smoked oysters kicking around that I'm not entirely sure how to use. Usually, I put them on crackers with cream cheese, but I want to be more creative than that!

In today's inaugural installment, a typical, common pantry item will be used: a can of tuna. Also, you may have a can of white beans hovering in the margins of your cupboards. This recipe uses both, and I make it regularly at work. Since this recipe was procured from the internet and isn't a top secret concoction like borscht or the Russian lasagne, I feel it's OK to share it with you. Just don't tell my boss.

Tuna, Cannellini, and Tomato Salad (this is the shop's version and it makes a lot, so I would halve it if you're just making it at home)

2 cans cannellini beans, rinsed and drained
2 cans tuna packed in water, drained
4 cups chopped fresh tomatoes
1 cup diced red onion

- mix these together in a large bowl

Dressing

2 tbsp olive oil
4 tbsp minced fresh basil or mint
4 tsp each red wine vinegar and lemon juice
2 tsp sugar
2 cloves garlic, crushed
1 tsp Dijon mustard
1/2 tsp each salt and pepper

- whisk together and gently mix into the tuna/bean/tomatoes. Marinate over night. Serve.

Enjoy!