Project Food Blog submission #2 is due when!?!?! Today’s reminder email told me I had to think fast. I actually had a whole other idea for entry #2 but that has now been tossed out with the bathwater.
Luckily I was able to morph the dinner we had planned for tonight (salmon cakes over salad) into a classic: Classic Caesar salad topped with “Crab Cakes.”
Except instead of crab, we used salmon. Because who can really afford $17.99 for a can of crab!?
$2.59 is more like it. [Although I’ll admit I think crab tastes $15 better than salmon!]
Every chef needs a drink….especially a Classic Manhattan
But this girl has been drinking way too much lately so I had a KERF Classic instead – a mocktail made with diet tonic, bitters and cherries
I used this Eating Well recipe’s technique for my salmon cakes and they turned out great. It involves searing them on the stove top and finishing them in the oven.
Also knew that old faithful had to be involved:
- 15 ounce can of wild Alaskan salmon (for the first time I chose a can with BONES! It was a bit of a shock, but like sardines, I just mashed and mashed until they disappeared, sans a few larger circular ones that I picked out. Gotta leave the calcium in otherwise!)
- 1.75 cups fresh whole wheat bread crumbs (made from Great Harvest Dakota bread in the food processor!)
- 1 egg
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 1 heaping tsp Old Bay
- 1 tsp Garlic Gold nuggets
- 2 tsp Dijon mustard
- Black pepper to taste
For the directions, see the Eating Well recipe! We followed them to a T. However, our recipe only made 6.5 cakes instead of 8. Guess somebody’s hands are extra large!
While the cakes baked, we made our Caesar salad – complete with a dressing from scratch! I’ve never made one before, but Matt has in a restaurant he worked for in college, so he guided me through.
Yum, yum!! The paste seemed more refrigerator friendly than a tin or jar of fishes 🙂
- A squirt of anchovy paste
- 2 tsp olive oil
- 1 egg
- 2 tsp Dijon mustard
- Juice of half a lemon
- Dash Worcestershire
- 2 tsp mayonnaise
Start with your paste and oil in a big bowl
Mash it around
Inhale the amazing aroma of CAESAR!! These two ingredients alone made it awesome. I need to cook with anchovy more!
Add your egg and whisk. Remember that you should not consume raw eggs if you’re pregnant, very young, very old, yadda yadda!
[On that topic, guys, please don’t ask me if I’m expecting. I will TELL YOU – I promise – when we are nearing the time to have kids and that will likely not be for a year or more – we have to get the bakery open and successful first! You will know when the time is coming because I will be very excited and will not be able to keep myself from blogging about it! Also, I will not be drinking beer daily!]
Add lemon juice using your nice flat microplane as a seed catcher!
Lastly, whisk in the mayo to thicken a bit.
Toss in romaine and serve with fancy shaved parm and homemade croutons! (Which we tossed in olive oil and broiled for 5 minutes or so until they were crunchy toasty)
This was one heck of a Caesar!
These guys (Eddie + Holly) came over to hang for a bit tonight!
And Karen has now departed for her new home! Hope she’s not too lonely 🙂
And here ends another KERF Classic.