Smoked Salmon With Honey Barbeque Sauce, Romaine With Dijon Mustard Dressing.

Smoked piece of salmon brushed at the end with a mixture of barbeque sauce, honey and lemon juice. The salmon was marinated in a brine of brown sugar, salt and water overnight.

Romaine leaves tossed in a dressing of Dijon mustard, olive oil and vinegar with a some chopped garlic and parsley.

This was such a great balance of flavors between the mustard, honey and the salty anchovies. Really outstanding.

Fresh Split Pea Soup And Chop Chop Salad.

Fresh pea soup is one of my favorites. I make it with a smoked ham bone which gives it plenty of flavor.

The chop chop salad is a crunchy little salad which is great for the summer.

You need some romaine lettuce, nice and crispy. Next you need to root around the fridge for all the crunchy vegetables you can find like cucumber, sweet bell pepper, radishes, celery etc etc. You will also need some fried croutons and a hard boiled egg.

Chop them all up in bits, toss them in a bowl with your favorite dressing and serve. This one is made with a balsamic dressing which I made myself.

Chopped Garlic and chopped shallots, salt and pepper and equal quantities of olive oil and balsamic vinegar. Mix well with a whisk or a blender.

Season to taste, correct sharpness and serve.

Patrick Kennedy

Senator Edward Kennedy's son.

La Tarte a L’Oignon d’Alsace Accompagnée d’Une Petite Salade César.

So! I felt like writing it in French. Excuuuuuuuuuuse me!

Recipe anon. I am too full now. Ony gorgeous.

Simple Menu

Thirteen bean soup and tossed greens with soft boiled egg, bacon bits and croutons. Ony gorgeous all the same. Simplicity is everything.

Smoked And Barbequed Beef Brisket With Boulangere Potatoes And Green Beans.

More Anon.

Fresh Minestrone In A Baked Bread Bowl...

Digital Parsley.

This is a very simple idea that is very popular in the United States. It is often served with chowder and unfortunately not always well done. Too often it consists of a scooped out roll with soup poured into it and then served to the guest. More often than not the bread is cold. These are the reasons I would never order this in a restaurant.

At home however, it is a different story. Here I cut out all excess bread from the bowl. I then toasted it in the oven until it was crisp. Then I rubbed the interior of the bowl with a clove of garlic and finally added the soup and cheese. This was served with a small romaine salad with red wine and garlic vinaigrette and some anchovies. Delish.

Tip:

You can do this with most soups but they must be thick and hardy ( like me ) or they will quickly soak and collapse the bread.

take as much of the inside of the bread out as you can without making it too bare. Too much bread inside gets soggy.

All of this can be prepared in advance, kept warm and then assembled at the last minute.

So ladies: when your man comes in from work tired and grumpy. Make him happy, give him soup in a bread bowl.

Alder Smoked Salmon

In full cinemascope.

Shrimp, Sausage And Smoked Chicken Jambalaya

This is lacking in colour. I had no chopped parsley but it was excellent all the same.

Small Appetizer

Pickled beets, pickled eggs and grapeleaves with chicken liver stuffing.

Mesquite Smoked Shrimp And Greek Salad.

Cottage Pie Sharp Cheddar Cheese

Salmon Cakes, Shrimp And Spinach.

Salmon heads and tails $1.50.

Salmon cakes with shrimp: priceless.

This is Terry's recipe for fish cakes...very good.

I had some home made tartar sauce with this.

Poached salmon
White breadcrumbs
A little mayonnaise
Chopped onion and chopped red pepper
Salt and pepper

Mix salmon, breadcrumbs, onions and pepper
Add mayonnaise to taste
Add a little more breadcrumbs if too wet
Form into cakes and leave in ‘fridge to set.
Fry in a hot pan with some olive oil

Perfect Combination

Half plain smoked and half hot smoked wings with a delicious caesar salad just drippin' with anchovies and garlic. This was the perfect combination of flavors. Any questions----------- let me know. You have to try this.

Tri-Colored Stuffed Peppers

Smoked Chicken Salad With Garlic Dressing.

Delish.

Another Great Minestrone

This is Colin's Minestrone done from this recipe. Looks like he did a great job.

This is my favorite soup. Like the old saying ' there's atin' and drinkin' on it'. What a great expression. Moore Street english and as colourful as can be.

Phyllis makes a great minestrone I hear.

2 tbsp. olive oil1-2 cloves garlic, chopped1 lg. diced onion 2 c. diced potatoes1 c. diced celery1 c. sliced zucchini4 c. chicken broth or water2 c. peeled tomatoes (I use a mixture of canned and fresh) 1 can cannellini or northern beans steeped the night before.1/2 lb. dried spaghetti broken in pieces
1 small ham hock if you have it.
Chopped parsley & basil

Fresh ground pepper

Sauté garlic and onion. Add celery, carrots then add zucchini and stir a few minutes. . Cook on a high to medium heat for about 5-10 minutes then add peeled tomatoes and the steeped beans. Its important to maintain heat during the cooking process so that you don't end up with a pot of boiled vegetables.

Add a small amount of plain flour and stir in. Add broth and 2 cups of water, bring to boil then simmer until vegetables are almost ready. Add pepper and salt to taste. Add broken spaghetti and potatoes. Cook 8 to 10 minutes. Let stand 5 minutes before serving. Sprinkle grated cheese on each serving. Makes 6 servings.



Tips:
Add a little tomato paste for color and flavor.
Do not over cook the potatoes or the spaghetti. Time them so everything will finish cooking together.
Add chopped garlic when the soup is cooked to revive the garlicky taste.
If you have a slow cooker then finish the cooking in it.

Important to maintain heat during the cooking process so that you don't end up with a pot of boiled vegetables.
This soup, like so many others, is best served the next day.

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Pan Bagnat.

A specialty of Nice in the South Of France.

This is a fantastic dish and is very popular in Nice. It is a variation on a Nicoise Salad. You get what they call a soup bread bowl, cut off the top and scoop out the insides. Then you assemble all the ingredients for a salad nicoise ( recipe somewhere on this blog I think ) and you build your salad in this bread bowl; preferably french bread it is lighter than the sourdough. First you brush the inside of your bowl with pesto which is ground basil mixed with olive oil for this purpose, then you toss your greens in a garlic shallot dressing and place them in the bottom of the bowl.

Then you build the ingredients of the nicoise salad on top of the greens finishing with the tuna and the anchovies.

You can then eat your salad out of the bowl or place the lid on top, slice it down the middle and eat it like a sandwich.

Here are the basic ingredients you would use for a pan bagnat but I encourage you to use your imagination by using things like sprouts, raw mushrooms, radishes or anything else that takes your fancy.

Here are the most typically used ingredients:

Mixed greens

Hard boiled eggs quartered
Tomato quartered
Sliced cucumber
Scallions
Sliced sweet pepper ( red or green , very fresh )
Greek Olives,
Tuna
Anchovy
Capers
.
For the dressing:
red wine vinegar
cup olive oil

salt and pepper

1 teaspoon Dijon Mustard 2 garlic cloves, crushed
Mix to taste