Ah, summer salads, how I crave you...

Howdy y'all!  I know it's been a while since I've last posted.  I have no excuses for not writing, except that life just got busier and time got away from me.  Working long hours on my dissertation leaves me exhausted and brain dead at the end of the day -- but that doesn't mean I don't ache to write!  The three people that actually read my food blog have all commented on the dearth of posts as of late; it made me both sad and happy -- sad that I don't have as much time to write and happy that people actually read this blog. :)

All I can think about these days, aside from my dissertation and how I'm going to finish it in a reasonable amount of time, is how I can stay cool in this summer heat.  Atlanta recently experienced one of the worst heat waves in its history -- temperatures soared to nearly 110 for a whole week straight.  As miserable as that was, the heat lately has been somewhat manageable, thanks to nearly daily thunderstorms that have cooled the air.  Despite this <perhaps temporary> relief from the heat, I still crave juicy, fresh fruit, cool, crisp salads, and sweet, refreshing homemade smoothies.

As such, I dedicate this post to the celebration of the salad.  Salads are incredibly versatile -- they can be prepared for virtually any meal, as a side or an entree, and come in sorts of varieties.  They cut through the summer heat, making those long, hot months bearable, and even enjoyable.  They can be enjoyed at weekend barbeques, during an afternoon at the pool, or as an appetizer for an fancy meal indoors.  Whatever the occasion or event, salads are refreshing -- they allow us to enjoy and appreciate the flavor of each component of the dish.

Here are a few simple salads that I make routinely in the summer time:

1. Corn and black bean salad: Folks, it makes ALL the difference in the world to use fresh ingredients.*  The combination of the hearty, smoky black beans with the sweetness of summer corn is both refreshing and filling.  I usually add some salt, lime, and fresh cilantro to add more flavor and bring out the flavors of the corn and black beans.  You can also add tomatoes and avocados to make a fresh, chunky 'salsa,' or a heartier summer salad.

2. Garbanzo, tomato, and cucumber salad: This is a salad I sort of grew up eating -- it has garbanzo beans (you can used canned or fresh, as long as they are cooked), tomatoes, cucumber, red onion, and cilantro.  I usually season generously with salt, pepper, and fresh lime.  This refreshing salad is always a hit at barbeques!

3. Berry salad: You can never go wrong with this one; it's quick and easy, cheap in the summer time, and always refreshing and delicious.  You can add virtually any type of berry to this salad, as well as grapes, fresh pineapples (!!), peaches, or kiwis (or really, any other fresh fruit).  Add some fresh, chopped mint to accentuate the sweetness of the fruit, and chopped pecans or walnuts to bring some texture to the salad.

4. Peaches and basil salad: It's just what it sounds like.  Georgia peaches are incredibly juicy and rich in flavor.  I crave them so much in the peak of summer.  Adding fresh basil adds an aromatic punch to the sweet, floral scent of the peaches.  This combination also works great as a popsicle, as I discovered at the local King of Pops stand!


*In case you are wondering (I was asked this just the other day), there is a trick to making fresh black beans in a minimal amount of time (i.e. about 30-45 minutes) without the hassle of remembering to soak them the night before.  That's RIGHT!  You CAN still make fresh beans if you forget to soak them -- you read correctly.  All you do is put the dry beans in a large, oven-safe pot with a dash of salt and some water (add enough to cover the beans by an inch or two) and bake with the lid on at 350 for about 30-45 minutes.  I imagine you'd have to try pretty hard to burn them, so you can always leave them in a little longer if you're worried about interior crunchiness.  Oh!  And don't throw away the residual liquid in the pot!  It's chock-full of flavor, trust me.  


In case you're wondering about the fresh corn, making it off the cob is also relatively simple, and takes even less time.  All you do is remove the ears of the corn and the silky 'stuff' on the inside, rinse the cob, and remove the corn kernels using a knife (I generally do this into a wide-necked bowl in the sink).  Sautee the corn for about 2-3 minutes with a pinch of salt and a sliver of butter, and voila!  Sweet corn off the cob.  

Buttermilk Pumpkin Waffles (or Pancakes) with Savory Pumpkin Butter and a Side of Butternut Squash

About a week ago, I had the most intense culinary dream I've ever had.  I could somehow see myself making homemade, fluffy pumpkin pancakes, topping them with a rich, savory pumpkin butter, and serving myself with a side of roasted acorn and zucchini squash.  I could smell the sweetness of the pumpkin and squash, the richness of the butter, and the incredible aroma of rosemary and garlic added to the dish.  I woke up with intense hunger pangs and my mouth watering.

I had an incredible sense of urgency to prepare this dish immediately (after eating a snack to ameliorate my unhappy and empty stomach).  Despite leaving Atlanta the next day to visit my parents in Texas, I still had pumpkin on my mind (sing it to the tune of "Georgia On My Mind" by Ray Charles, substituting "pumpkin" for "Georgia," and you'll know what I'm talking about).  We had dinner at my aunt and uncle's house a few days ago, and fortuitously, there was a giant pumpkin growing in their plentiful garden that just happened to be ready to be picked.  Behold, the giant pumpkin, which weighed in at a lofty 17.2 pounds:

A ridiculously large, homegrown pumpkin, weighing in
at 17.2 pounds.

Brothers in a ceremonial cutting of "Pumpkin and the Beanstalk"
from attached vines.

Mom and I with the giant pumpkin.

My aunt, with her prized pumpkin.  Props to an expert gardener!  Talk about
a green thumb!

After an auspicious (not really) ceremonial cutting, we split the pumpkin in two and adjourned for the night, with half a giant gourd in tow.  Boy, was my family excited.  You see, we're crazy about fresh fruits and vegetables.  Acquiring half of a giant pumpkin is like finding gold to us!

I set out to tackle some of that pumpkin so we could make fluffy buttermilk pumpkin waffles.  I have to say (and not to toot my own horn, guys), but they turned out pretty fantastic.  Admittedly, the recipe would have been better for pancakes (buttermilk makes everything so fluffy!), but I had neither the energy nor the time to make 10-12 individual pancakes.  However, I would say this mix is probably good for either; if you want to save time and have a good quality waffle iron at home, go with the waffles, but if you fancy a sweet, fluffy pancake, go with that instead.

The batter itself was overall on the sweeter side, especially with the pumpkin puree in the mix.  However, I wanted to top the waffle off with something a bit more savory, so I drizzled some homemade pumpkin butter seasoned with (homegrown) rosemary and garlic.  With a side of rosemary and garlic-seasoned roasted butternut squash, this dish was reminiscent of all things autumn during what clearly feels like the middle of summer.  No matter!  There is never shame in eating root and gourd vegetables other times of the year!

Homemade pumpkin butter.

Oops, I had to try the waffle before I took a picture.  My mistake.
Homemade buttermilk pumpkin waffle topped with a savory pumpkin
butter and a side of roasted butternut squash (and a berry and mango salad
on the side).  

Here's the recipe; I hope you all thoroughly enjoy.  Bon appetit!

(Serves about 4-5)

WAFFLES/PANCAKES:

Ingredients:
-1 cup flour
-1/4 cup sugar
-1 1/4 tsp baking soda
-1/2 tsp cinnamon
-2 tbsp vegetable oil
-1 egg
-2/3 canned (or fresh pureed!*) pumpkin
-1 cup buttermilk
*To make freshly pureed pumpkin, cook an appropriate amount in a pressure cooker, then either smash by hand or puree using a blender/food processor

Preparation:
-Combine all ingredients and mix well.
-For waffles: Fill waffle maker with appropriate amount of batter and cook until done.
-For pancakes: Scoop appropriate amount of batter onto a pre-heated griddle or large pan (on medium-high heat).  Cook until brown on both sides.

PUMPKIN BUTTER:

Ingredients:
-3 large tbsp pureed pumpkin (fresh or canned)
-2 large tbsp ghee
-1 large sprig of fresh rosemary, finely chopped
-2 cloves of garlic, finely chopped
-1/3 cup of milk (I used 2%)
-Salt to taste

Preparation:
-Combine all ingredients in a small saucepan and heat on medium-low while covered (to prevent from drying).
-Stir occasionally until all ingredients are homogeneously mixed.
-Taste before serving to adjust seasonings.

ROASTED BUTTERNUT SQUASH:

Ingredients:
-1 large butternut squash, peeled and diced into small pieces
-4-5 cloves of garlic, finely chopped
-1 large sprig of fresh rosemary, finely chopped
-Salt to taste
-1 tbsp ghee

Preparation:
-Combine all ingredients and bake in a 400 degree pre-heated oven for about 1 hour, uncovered.
-Serve as a side with waffle/pancakes topped with pumpkin butter.

A Double Whammy! Part II: An Ode to Mothers and Simple, Traditional Bengali Maacher Jhol

I very strongly believe that mothers, particularly stay-at-home mothers, are the most underappreciated, overworked members of our society.  They take all sorts of crap from everyone, but selflessly endure to better the lives of their children.  I mean, think about it -- how many times do you think you got angry at your mother, bit and/or scratched her, threw a tantrum that she had to tirelessly deal with, and made a mess with your vomit/poop/pee?  Okay, considering this is a blog dedicated to the wonderfulness of food, that's pretty gross.  But, really -- if you CAN thank your mother for doing all those things and more, you probably should.  Unfortunately, I wasn't able to be with my mother this weekend, but I was able to Skype with her and my dad to send my love and appreciation.  Happy Mother's Day, Ma.  This post is for you.

I'll be honest -- I was feeling a little lazy yesterday.  It rained pretty much all day, which made me want to bury myself in my comforter and get lost in a good book even more!  So, I did.  But then I started craving a home-cooked meal.  No, not just any home-cooked meal, but one of my MOTHER's home-cooked meals.  Deciding that I needed to cook some salmon in the freezer, I set it out to defrost, buried myself in a book of short stories, and came back in a few hours ready to make one of the most common dishes I had grown up eating -- simple maacher jhol (fish curry).  

This is a pretty simple recipe, but it really hits the spot on a rainy, dreary day.  I distinctly remember my mom watching me cross the finish line of every marathon I've run and helping me home as I so gingerly walked to and from the car.  Afterward, she'd always make me a home-cooked meal of maacher jhol / bhat (fish curry and race) for me after each of these races.  I'd have a bowl-full of food, then crawl into bed with my millions of ice packs, feeling tired, but satiated.  It really is a perfect post-race meal, guys.  Fish curry is typically eaten with rice, but I just like to eat it on its own sometimes.  Oh, and I always eat it with my hands.  To me, it's blasphemous to consume curry with a fork and knife (provided you're not in a nice restaurant).  You can use most types of fish with this recipe, but I've typically used catfish or salmon.  

Enjoy!

Ingredients:

-Your favorite cuts of your favorite fish

-Bolst curry powder (yes, it must be Bolst)

-Ground turmeric

-Salt/pepper to taste

-1 medium-sized tomato

-2 small white potatoes

-1 bunch of cilantro

-1 pinch of paanch phoron (you can get this at any Indian grocery store)

-water

-2 tbsp fresh ginger

-garlic powder

-1-2 tbsp of canola oil

-1 hot pepper (of your favorite variety)

Preparation:

-Clean the fish properly and cut into small pieces (say 4" long?), leaving the bones in (if it's not fileted).  Make sure the fish pieces are dry.

-In a large bowl, mix 1-2 tsp of turmeric powder, garlic powder, and salt with the fish.  Make sure each piece of fish is well-coated in the turmeric powder.  DO NOT ADD TOO MUCH TURMERIC POWDER!  Adding too much will make any dish bitter.  

-Dice the tomato and potatoes into small pieces.  

-In a large non-stick sautee pan, fry the fish pieces on both sides with the canola oil until they are cooked through.  Never curry fish until it's cooked!  Currying raw fish runs you the risk of (a) consuming raw fish, and (b) subjecting you to potentially really smelly fish.  Frying it with the turmeric powder cuts that fishy smell.  

-In a large sauce pan, combine the fish, enough water to cover the fish pieces (not too much!), salt and pepper to taste, the hot pepper, 1 tsp of Bolst curry powder, the diced tomatoes and potatoes, paanch phoron, ginger, and garlic powder (ginger and garlic powder to taste...I just kind of eye-ball measurements).  

-Cook on medium-high heat until the curry starts to bubble (don't let it boil!).  Once you start to see bubbles, reduce the heat to medium-low, cover the curry, and let it 'do its thing' for about 20-30 minutes.  Of course, adjust seasonings as needed, but when you feel like it's about done, add a handful of fresh cilantro to the maacher jhol.

-Serve on its own, or with a serving of basmati rice.  Enjoy!

Note: This is not my curry.  I have been forgetting to take pictures lately,
so here's the best I've got for now.  Courtesy of Google images. :)

A double whammy! Part I: Artichoke and cheddar mini-quiches

Well folks, as usual, life has been busy and I have been neglecting my food blog.  It's funny, I think about this blog quite frequently -- much more frequently than I post -- and come up with some fun, creative ideas to write about, but then life happens and I forget about it.  I have ten or more things I'd love to blog about right now, but to save time, I'll focus on two (for now).

"Part One" of today's entries will glorify the versatility of the quiche.  My first memory of eating a quiche was while visiting Paris a few years ago.  For reasons I won't go into, that trip was mediocre at best, so almost everything I experienced (except for the Louvre...that was pretty awesome), including the food, was pretty lackluster.  Okay, so a lot of this had to do with the fact that it rained THE ENTIRE TIME I WAS THERE, plus I was away from home travelling solo for nearly 2 months (very fun and rewarding experience!  I just grew tired of it the last few days) and I was pretty homesick by the end of it.  I have to say, though, one of my better experiences in Paris was trying some sort of spinach quiche.  (Another was when I ordered the most buttery croissant I have ever tasted from some hole in the wall bakery.  It was a little piece of heaven.  I still dream about that rich, flaky pastry to this day.)

My roommate knows that, at the end of a long, hard day, I sometimes want to numb my brain (and perhaps, kill a few brain cells while I'm at it) with some trashy reality show on Bravo, or make my taste buds tingle with a show on the Food Network.  For whatever reason, I happened to be home one day and took a lunch break with Mrs. Paula Deen.  Now, normally I don't advocate recreating her recipes because she puts a pound (or more) of butter and/or sugar in everything.  But this recipe for mini artichoke and gruyere quiches sent my stomach into overdrive!

My favorite part of quiches, as I mentioned above, is their versatility in mealtime.  It's socially acceptable to have quiches at any time of the day!  Whether you want a heartier breakfast on a Saturday morning, or a quick starch/protein-filled dish with your lunch salad, or you just want a midnight snack for those really long days, quiches are "okay to eat" and can really satiate your deepest savory cravings.

You all know I never follow recipes exactly, or for that matter, glance at a recipe for more than 12 seconds, so I created my own variation of Paula's mini-quiche.  I hope you all enjoy my artichoke and cheddar mini-quiches, seasoned with fresh rosemary and chives, and a generous serving of real (emphasis on the real) bacon bits.  The smokiness of the cheddar and bacon really brought the dish together; every gooey bite has a delicious hint of rosemary and chives.  I have to brag a little -- my garden has been THRIVING this spring and I happen to use a sprig of rosemary and some fresh chives from the back porch.  Nothing like having homegrown herbs to throw into a recipe!

Here's the recipe...(sorry, no pictures today)

Ingredients:

-6 large eggs
-1 cup of milk
-1 large fistful of your favorite cheddar cheese (I like to go for extra sharp)
-1 sprig of rosemary (remember: a little bit goes a long way)
-1 stalk of chives
-6 oz of canned artichokes (half of a 12 oz can is what I used)
-REAL bacon bits (or some leftover fried bacon you might have at home)
-Small ziploc bag full of saltine or Ritz crackers, or you can use breadcrumbs (this is for the crust)
-Canola oil non-stick spray

Preparation:

-Preheat oven to 350 degrees F.
-Spray a muffin tin with the Canola oil non-stick spray
-Chop artichokes into small pieces.
-Combine eggs, milk, cheese, herbs, artichokes, and a generous handful (or more) of bacon bits (or crumbled fried bacon you might have at home) and mix thoroughly.
-Crush a ziploc bag full of crackers (this is fun!!).
-Line the bottom of each muffin cup with the crushed crackers.  Alternatively, you can just use breadcrumbs, but it's more fun to crush crackers.  Your choice, entirely.  I have never used breadcrumbs, but I imagine both the texture and taste (depending on the flavor of the breadcrumbs) would change.
-Fill each muffin cup about 3/4 way full with the quiche mixture.
-Bake in the preheated oven for about 15 minutes, or until the tops look all fluffy and you've done the knife trick (i.e. your knife comes out clean when you stick it through the middle).
-Enjoy!

A Review - Yum Yum Cupcakes

I have fantastic news, residents of Atlanta!  The Howell Mill Food Park will now be open year-round, 7 days a week, starting Thursday, April 26.  This means unlimited access to quality food trucks any time we want!  Regulars, such as Yumbii, Sweet Auburn BBQ, Tex's Tacos, The Fry Guy, Good Food, The Pup Truck, and The King of Pops, offer an assortment of delectable treats ranging from Korean tacos to hot dogs to homemade (mostly) fruit-based popsicles.  Some may roll their eyes and say the whole food truck concept has really been over-popularized in the last few years, but I really think it's a brilliant idea.  Truthfully, who can think of a better summer evening than sitting on a park bench eating a messy burrito with friends?  I sure can't.

I have to admit, though, that my favorite food truck in Atlanta, bar none, has to be Yum Yum Cupcakes.  Each and every bite of their gourmet cupcakes is a delightful treat, a little piece of magic, Heaven on Earth.  Made with tender loving care, Yum Yum's palm-sized pastries are packed with flavor and topped with a homemade icing that doesn't even compare with some of the best bakeries/cupcakeries in Atlanta.  They offer about 15 unique flavors, of which my favorites include the Victoria (vanilla with vanilla buttercream frosting), the Scarlett (strawberry cake with strawberry filling and strawberry buttercream frosting), and of course...my all-time favorite...<enter dramatic music>...THE RUBY (red velvet with cream cheese frosting).

You really can't go wrong with what you choose as your dessert here, but, oh, the Ruby...it just melts in your mouth.  Joe can vouch for me when I say this -- I literally close my eyes every time I eat one of these cupcakes.  The Ruby just boasts a sweet, creamy, rich icing that perfectly complements the slight cocoa flavor from the cupcake.  I feel like my entire body melts and is elevated to a greater level of existence when I consume one of these delectable treats.

The Victoria is certainly a close second among the contenders.  I've always believed that the poor vanilla flavor has gotten a bad reputation, being dubbed 'boring' and 'flavorless,' when it is, in fact, the complete opposite. Vanilla is one of the most uniquely beautiful flavors on the face of this universe.  It is anything but boring.  Plus, didn't you know that vanilla bean pods come from a type of orchid?  There is nothing bland** about that!  Anyway, my point is, vanilla buttercream on vanilla is a stellar combination and certainly worth trying at Yum Yum!

**Note: I just looked up synonyms for the word "bland" on thesaurus.com and found "vanilla" on the list. Can you believe that??

The one drawback to this place?  Well, sales only happen from their flamboyantly bright pink trucks (at least you can spot them from a mile away).  There is no publicized bakery.  Not to fret, though -- even though we can't really see where the magic really happens, Yum Yum's calendar is posted on the website, which makes it easy to follow them if you are a devoted fan.  And honestly, I appreciate these quality cupcakes so much more when there actually is a "Yum Yum spotting."

Now, with that being said, anyone heading to the grand opening of the Howell Mill Food Park to enjoy some delicious grub this Thursday?  My only requirement is that after we wash down an out-of-this-world entree, we must  head over to Yum Yum's (or King of Pops, for that matter) for a sweet treat.  

Quick 'n Dirty Migas Topped With Fresh Tomatillo Sauce

Well readers, I promised some more recipes inspired by the Homesick Texan cookbook, so that's just what I'm going to give you.

Taco stands are plentiful in Texas; breakfast burrito shacks are even more popular (Juan in a Million and Villa's Taco Shack in Austin come to mind).  No matter the time of day or year, cheap, authentic Tex-Mex food always seems to hit the spot with me.  And one of the most loved classic breakfast platters at a cheap Tex-Mex joint is the migas.

Last Saturday evening, Joe and I made the most decadent breakfast for dinner -- we fried an entire packet of bacon; made grilled cheese sandwiches jam-packed with sharp cheddar cheese, fresh basil (from the garden!) and thick slices of tomatoes, fried in bacon grease; and rustled up some non-traditional migas served with a fresh tomatillo sauce and an avocado salad.  We felt like we'd be stuffed for a week after THAT meal, but the migas really seemed to hit the spot with the flavors of the rich, smoky bacon, tangy cilantro, and fiery peppers worked into the creamy eggs.

For those of you who are not as familiar with Tex-Mex cuisine, traditional migas are a scrambled egg dish often served with spicy chorizo and fried tortilla strips.  They are usually served with a salsa or pico de gallo.  Spanish and Portuguese migas are actually completely different than Tex-Mex based migas, as they are usually prepared with leftover bread and contain no eggs.  Tex-Mex migas are rich and heavy, but a comforting dish that just leaves a warm feeling inside you when you close your eyes and take in all the flavors from the meats and vegetables mixed together.

Unfortunately, neither Joe nor I bought chorizo from the store last week, so we hoped bacon would suffice.  It turned out not as great as the real thing (i.e. what you would traditionally get from a typical Tex-Mex restaurant), but let's face it, y'all -- ANYTHING with bacon tastes great.  I also used fried tortilla chips as a substitute for regular corn tortillas typically used in migas.  I went for a tomatillo salsa because of two reasons: (1) I bought 4 tomatillos last week that needed to be used, and (2) I thought the extra acidity from this tangy fruit related to the gooseberry would cut the richness of the migas a little (for more information about tomatillos, read here).  Oh, and have no fear, y'all -- tomatillos are really not as scary as they might seem (I was always afraid of them because I never knew how to prepare them!).  They really make a great base for a salsa.  Oh, and homemade tomatillo salsa tastes NOTHING like what you would get at 99% of Tex-Mex restaurants.  Yup, it really tastes that much better.

I glanced quickly through the recipes for migas and tomatillo salsa in the Homesick Texan cookbook, but decided to mostly do things on the fly.  Surprisingly, things turned out pretty decently!  Below are the recipes for the migas, salsa, and avocado salad.  Enjoy!

Ingredients (serves 3-4):

-6 eggs
-2 large tomatoes
-1 large bunch cilantro
-2 cloves garlic
-salt/pepper to taste
-2 fresh limes, quartered
-3 fresh avocados
-4 fresh tomatillos
-2 serrano peppers
-1 handful of tortilla chips
-6-8 pieces (depending on how rich you want to make this) of coarsely chopped bacon // 1 packet of coarsely chopped spicy chorizo
-1 handful of cheddar cheese OR queso fresco
-1/2 large red onion

Preparation:

Migas:
1. Mix 6 eggs, a splash of milk, 1 diced tomato, 2 finely chopped cloves of garlic, 1 handful of chopped cilantro, 1 chopped serrano pepper, and chopped bacon (or chorizo) and heat in a large non-stick pan on medium-high heat.
2. Heat until the eggs are almost done, then add the cheese and crushed tortilla chips to the pan.  Mix thoroughly with the eggs.
3. Remove from heat when done and serve hot with a side of avocado salad and a dollop of tomatillo salsa.

Avocado salad:
1. Dice avocados into small pieces.
2. Mix in plenty of salt, black pepper, the juice of half a lime, and a handful of chopped cilantro.
3. Serve with the migas.

Tomatillo salsa:
1. Remove the husks of the tomatillos and halve them.
2. Add the tomatillos, roughly chopped onion, generous amounts of salt and black pepper, de-stemmed serrano pepper, 1 large bunch of pre-washed cilantro (stems and all!!), and the juice of 1 whole lime to a food processor.
3. Pulse until the salsa becomes somewhat creamy (no chunks of tomatillos!).  It may take a few minutes.
4. Adjust any seasonings and refrigerate for a few minutes to let the flavors marry.
5. Serve with migas and avocado salad.

Sorry for not zooming in on the migas, y'all. You'll see the tomatillo
salsa served atop the migas, with a side of the avocado salad.  Of course,
I had to get a shot of the grilled cheese and the bacon, too!!  Talk about
a decadent breakfast-for-dinner! :)

Salmon Croquettes - A Southern Tradition (and Treat!)

I have to brag a little, y'all.  I am incredibly lucky to have such such caring, wonderful friends.  My 28th birthday was a few weeks ago, and in celebration, one of my dearest college friends (who is, by the way, a badass triathlete) Anna sent me the bible of Texas home cooking.  Yes, that's right, y'all...she sent me "The Homesick Texan" cookbook.  Now, for those of you who are not familiar with Lisa Fain, she is a seventh generation Texan who moved to New York and has been missing the big, open sky and Texan tradition ever since.  Her nostalgia became so strong that she began writing a blog documenting her culinary explorations, which later resulted in a fabulous cookbook.  What I found so unique about her blog was not just the intricate photos she took of her foods, or the memories that her recipes of such regional classic dishes as Texas-style barbeque, stuffed avocados, or chicken/beef fajitas evoked, but her simple, anecdotal writing style.  Each entry had a perfect dash of personal touch -- just enough to connect with any reader, regardless of his/her background.  Then, when Anna sent me the cookbook, I became HOOKED.  Unfortunately, I caught a terrible cold the morning of my birthday, but I spent all day reading in bed about different recipes and marking my favorites to try later.  Not a bad way to spend a sick day, if I say so myself. :)

One of the most striking recipes I found in the book was one for salmon croquettes.  Now, salmon croquettes are a traditional Southern dish, but they also bring me back to my days living at home because they remind me of Bengali maacher chop (essentially, fried fish patties, or croquettes).  My mom would whip up a batch for dinner parties or when we came home from college from scratch pretty easily.  They would be served with a homemade (of course) spicy mint or cilantro chutney, as well as a sweeter, tangier tamarind sauce.  Anyway, I decided to finally make them a few days ago and they turned out pretty tasty, I think.  I have to say, though, I have a new appreciation for my mother's quick and efficient skills in the kitchen.  She'd make these things in no time at all, and I spent nearly four hours preparing my batch!

So, here's to you, Ma -- this is the first and last time I'll likely ever make these from scratch, but at least I've documented the experience and checked it off my bucket list.  Now for the deets...

I did change Lisa's recipe a little (because, let's face it...you know by now that I can never follow recipes exactly...), and the final details below reflect those changes.  Instead of using Panko or breadcrumbs to coat the patties, I rolled them in a plate of finely crushed cheddar and sour cream chips (!!). I also served the croquettes aside 2 sauces; the first was a creamy cilantro sauce (reminiscent of my mom's cilantro chutney, but a little different recipe), while the other was a yogurt-based dip reminiscent of tzatziki, but with cilantro and lime.  I served the delectable pan-fried salmon patties with a Southwestern-style salad packed with creamy avocados, succulent tomatoes, freshly boiled black beans (not from the can, y'all), and a healthy dose of lime, salt, cilantro, and crumbled queso fresco.  If you do try the recipe below, feel free to use instant potatoes and canned salmon to cut down on preparation time.  I made everything from scratch just to try it once (plus I found an incredible sale on salmon last week and had some extra fish leftover in my freezer!).  Bon appetit!

Salmon croquettes served with creamy cilantro and yogurt-based sauces, and
a refreshing Southwestern-style salad.

Ingredients:

-1 lb salmon fillet
-1/4 lb Yukon gold potatoes
-1 serrano (or your favorite) pepper
-red pepper flakes
-6 cloves of garlic
-1 onion
-3 limes
-1 large egg
-1 small bag of cheddar and sour cream (or your favorite) chips
-1 bunch cilantro
-1 cup yogurt
-salt/pepper to taste
-1-2 tbsp butter (to fry the patties)

Preparation:

Croquettes:

-Lightly season the salmon with salt and garlic (garlic often kills the 'fishy' smell if it's not the freshest batch in the seafood aisle) and bake in the oven for about 25-30 minutes at 400 degrees (*Note: Cook time will vary by oven)
-Remove salmon from oven after cooked completely and let cool.  After it has cooled, remove the skin on the back of the fillet.
-Boil potatoes on the stove until they seem soft enough to mash (*Note: Usually takes less time if you halve or quarter the potatoes), then drain and let potatoes cool.
-Mash the potatoes and salmon in a large mixing bowl (it's more fun to do it with your hands!) and season with salt, pepper, red pepper flakes, a handful of chopped cilantro, and the juice of one lime.
-Finely chop half an onion and four cloves of garlic, then sautee for 1-2 minutes until they begin to 'sweat.'
-Remove onions and garlic from stove and add to the salmon and potato mix, along with 1 large egg.
-Mix/mash thoroughly and form tennis ball sized spheres from the mixture.  Flatten the patties onto a separate plate.
-Coat the patties in the crushed chips and fry in a large pan, 3 minutes on each side.  Serve warm with 2 sauces (or your own concoction) described below.
*Note: Remember, you can store fried croquettes on a cookie sheet in the oven at 170 degrees, to keep your food warm.

Creamy Cilantro Sauce:
-Combine 1 bunch of washed cilantro (stems and all), two tablespoons yogurt, half an onion, 1 raw serrano (or your favorite) pepper (stem removed), the juice of one lime, a generous amount of salt, and a splash of water into a food processor.
-Pulverize the mixture until it becomes a creamy sauce.  Adjust seasonings as needed.

A Southwestern Tzatziki Sauce:
-Strain half a cup of yogurt into the sink or a large bowl using a cheese cloth (if you don't have cheese cloth, which I never do, then you can always use an old cotton rag or t-shirt, as long as it's clean).  Most of the liquid should drain within 10-20 minutes.
-Remove the strained yogurt from the cloth and pour into a small bowl.
-Add 2 cloves of FINELY chopped garlic, the squeeze of half a lime, 1 handful of chopped cilantro, and a generous amount of salt.
-Mix well and adjust seasonings as needed.