It was 20 years ago when I wrote my first cookbook, and these salmon recipes continue to endure! We’re talking salmon secrets to perfect your fish dish, with salmon served several ways that you’re sure to love! 🤫#nationalsalmonday
If you’re looking for a dish that’s perfect to prepare it in the morning and heat up as family gets in, look no further! This soup/stew has just enough spice to keep things interesting. The roux makes the dish… it’s rich, luscious and full of flavor!
Spread the flour onto a baking sheet. Toast the flour in the oven for 10 minutes.
Melt the butter in a skillet over medium heat. Whisk in the toasted flour. Stir in the diced peppers. Cook the roux until it is amber brown, about 10 to 15 minutes.
Heat the olive oil in a soup pot over medium heat. Add the onion, celery and garlic to the pot. Add Cajun seasoning, salt and pepper. Cook until soft, about 5 minutes. Pour in the white wine and cook until the liquid is incorporated. Stir in the chicken broth, clam juice, diced tomatoes and tomato paste. Pour in the roux and cook for 5 minutes. Season with hot pepper sauce and additional salt and pepper. Stir in the sausage, shrimp and okra. Simmer until the shrimp is cooked through and the flavors meld, about 10 minutes.
Serve the gumbo by placing a scoop of rice in the middle of a bowl. Surround the rice with gumbo. Serve additional hot pepper sauce on the side!
Nana Network Tip Use thawed, frozen shrimp and frozen okra in this recipe. It’s perfect and way less expensive!
…Did someone say “swimsuit season”? I JUST DID. Time to “mussle up” with more seafood and veggies, and I’ve got just the recipe for you to try. Click to skip to the recipe
You can tell Summertime is right around the corner. Swimsuit ads keep popping up on my Facebook feed. Yikes!! Not only is there the spring panic of bathing suit weather arriving shortly, but add in a year’s worth of a stay-at-home pandemic and where are those dumbbells? Under the bed??
When I feel the need to rein things in a bit, my go-to is seafood. I eat shrimp for lunch and salmon for supper. And it usually works, until I get bored.
While in this pattern, I came across an old fave that I haven’t had in a while. I saw fresh mussels at the local store and thought I’d give them a try.
The (lady) fishmonger was so sweet. She picked the closed shells from the bin, one by one, to the dismay of the growing line behind me. But I was left with a whole bunch of perfect mussels.
Earlier in the week my pal, Lauren, had gifted me with a Misfits box that contained a ridiculous number of veggies, so I had lots of THINGS to work with.
Misfits take the not-so-pretty produce that farmers grow and that retail grocers won’t purchase because they don’t look perfect and recycles them to people like me. People who don’t care if the tomato has a blemish as long as it tastes sweet.
I chose the red onion and garlic in the box to start and then my eyes landed on the garlic. Yes!
There were also a bunch of kale leaves both dinosaur and curly. A bit of wine and a dash of stock and yum oh yum did I have a dish to remember.
Bathing suit beware…. I’m coming for ya!
Mussels in Ginger-Garlic Broth With Crusty Bread
Serves: 4 as an appy and 2 for a meal
Time: 30 minutes ‘til it’s ready
2 tablespoon olive oil
½ red onion, peeled and finely diced, about 2 tablespoons
2 to 3 cloves garlic, finely diced
1 (2-inch) knob ginger, peeled and finely diced, about 2 tablespoons
½ cup white wine
2 cups chicken stock
2 tablespoons tomato paste
3 to 4 kale leaves, stemmed and finely chopped, about 1 cup
1 teaspoon salt
½ teaspoon coarse black pepper
1 pound mussels
Several thick slices crusty bread
In a deep pot or wok with lid, heat 2 tablespoons olive oil over medium heat. Add the onion, garlic and ginger and cook until soft and fragrant, about 1 to 2 minutes. Add the wine and simmer to reduce, about 3 minutes more. Add the stock. Stir in the tomato paste. Add the kale. Season with salt and pepper.
Cover the pot with the lid and simmer until the kale is soft, about 10 minutes.
Preheat the oven to the broil setting. Place slices of bread onto a baking sheet. Brush with olive oil. Sprinkle it with garlic powder and top with Parmesan cheese. Place the baking sheet under the broiler and watch closely. Cook until the bread is golden, and the cheese is melty, about 1 to 2 minutes.
Place the mussels into the broth. Cover with the lid and cook until the mussels open, about 5 minutes. Serve the mussels in a bowl with lots of broth and a couple of slices of toasted bread for dipping.
Since I was seventeen, I spent my Christmases in Florida… most of them in Fort Lauderdale. While the palm trees swayed from ocean breezes outside, we watched old movies and drank hot cocoa inside. It was a fun way to pretend we were having a White Christmas!
While the Season included baking and tree trimming, shopping and wrapping were not far behind. I remember all the personalized gifts purchased from Paper Mpressions and all the beautiful tablescapes on display at Special Additions. I remember buying the boys matching holiday outfits from Flora Ottimer and finding crafty creations at Cross Stitch Cupboard.
Small businesses have always been a part of our community, like patchwork squares in a storied, family quilt. Our friends are their owners, our families are their customers and together we keep each other wrapped in friendship.
While some of these stores have disappeared, some are still going strong. Cactus Flower, owned by Candy Johnson has been in business for over 30 years. Her customers are not only her friends, they are each other’s friends. In the spirit of friendship (which is celebrated in Canvas and Cuisine), I hope my Fort Lauderdale pals will drop by to say hi, sip some bubbly and support Candy Johnson’s store this Thursday. I look forward to seeing you!
3020 N Federal Hwy
While you’re there, take a look around. Cactus Flower’s vendors are both old and new, and the combination leads to whimsical tables perfect for entertaining.
Meanwhile, please accept this simple, yet elegant holiday party dinner plan as my gift to you. It allows you to prepare everything in advance, so that you can enjoy your party as much as your guests do. And, if you are looking for the perfect serving platter for the salmon, or cake stand for the jam cake… then I’ll see you at Candy’s on the 12th! Merry, merry!
Simple Holiday Dinner Party Menu
Pan Roasted Veggies
Cumin Crusted Salmon with Tarragon Caper Sauce
Cranberry Jam Cake
Pan Roasted Veggies
serves a crowd
45 minute cuisine
16 to 20 Brussels Sprouts
2 tablespoons Balsamic vinegar
Juice of ½ lemon, about 2 tablespoons, plus more for the other veggies
1 tablespoon olive oil, plus more for the other veggies
1 teaspoon Kosher salt, plus more for the other veggies
½ teaspoon coarse black pepper, plus more for the other veggies
16 to 20 Baby New Potatoes
2 tablespoons Dijon-style mustard
2 tablespoons grated Parmesan cheese
2 teaspoons minced garlic
1 teaspoon dried thyme
16 to 20 Whole Baby Carrots
2 tablespoons brown sugar
1 teaspoon ground curry
16 to 20 Asparagus Spears
2 tablespoons mayonnaise
2 Large Yellow Onions
Preheat the oven to 425°.
Cut each Brussels sprout in half and steam (or blanch) until they begin to soften, about 4 to 5 minutes. Toss with Balsamic vinegar, 2 tablespoons lemon juice, olive oil, and some of the salt and pepper. Transfer to a baking sheet.
Cut each potato in half and steam (or blanch) for a about 4 to 5 minutes. Toss with mustard, Parmesan cheese, garlic, thyme, olive oil, and some of the salt and pepper. Transfer to the baking sheet.
Steam (or blanch) the carrots for a about 4 to 5 minutes. Toss with brown sugar, curry, olive oil, and some of the salt and pepper. Transfer to the baking sheet.
Toss the asparagus with 2 tablespoons lemon juice, olive oil, and some of the salt and pepper. Transfer to the baking sheet.
Cut the onion into wedges leaving the root intact. This will help to keep the onion together. Toss with Balsamic vinegar, olive oil, and some of the salt and pepper. Transfer to the baking sheet.
You can prepare the vegetable up to this point several hours in advance. When you are ready to serve, roast the veggies until they begin to crisp and brown, about 20 minutes. You can serve them warm or at room temperature.
Cumin Crusted Salmon
with Tarragon Caper Sauce
serves a crowd
20 minute cuisine
1 (2 ½ pound) center-cut whole salmon fillet with skin
Juice of 1 medium lemon (about 2 tablespoons)
¼ cup brown sugar
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon hot paprika
1 teaspoon ground cumin
½ teaspoon ground oregano
Salt and freshly ground pepper
2 tablespoons olive oil
1 cup sour cream
½ cup mayonnaise
¼ cup cream
3 tablespoons capers, drained and rinsed
2 tablespoons tarragon vinegar
2 tablespoons chopped fresh tarragon
Preheat the oven to 400 degrees.
Place the whole fillet, skin side down, on a rimmed baking sheet, coated with vegetable oil spray. Drizzle the lemon juice on top.
Combine the brown sugar, chili powder, garlic powder, paprika, cumin, and oregano in a small bowl. Season with salt and pepper. Rub this mixture all over the salmon, coating well. Drizzle the top with olive oil.
Place the salmon into the oven. Reduce the temperature to 350 degrees. Roast until the salmon is rare in the center, about 8 minutes per inch of thickness, or about 15 to 30 minutes for the whole fillet.
For the sauce, stir together the sour cream, mayonnaise, cream, capers, tarragon vinegar and fresh tarragon. Season with salt and pepper.
Serve the salmon with the sauce on the side. Garnish with fresh lemon or orange slices and fresh tarragon sprigs.
Cranberry Jam Cake
serves a crowd
60 minute cuisine plus baking
1 (12-ounce) jar cherry preserves
¾ cup granulated sugar
Juice of 1 large orange, about ¼ cup
1 (12-ounce) package fresh cranberries, (about 3 to 3 ½ cups)
8 large egg whites
3 ½ cups cake flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 cup unsalted butter, 2 sticks, room temperature
Zest of 2 large oranges, about 2 tablespoons
Juice of 1 large orange, about ¼ cup
1 cup milk
1 cup unsalted butter, 2 sticks room temperature
1 (8-ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 (32-ounce) package powdered sugar
Juice of 1 large orange, about ¼ cup
1 to 2 tablespoons half and half (optional)
Place the filling ingredients into a deep pot. Stir and bring to a boil. Reduce the heat to low and simmer until the cranberries soften and begin to pop, about 20 minutes. Use a potato masher to mush up the cranberries. Remove the pot from the heat and cool. Spread the filling into a shallow pan. (A cake pan or pie plate works well for this.) Place the pan into the freezer to cool thoroughly while you make and bake the cake.
Preheat the oven to 375°. Spray 2 (9-inch) square cake pans with vegetable oil spray. Place a square of parchment paper in the bottom of each pan and spray again. Use an electric mixer to whisk the egg whites until soft peaks form, about 3 to 5 minutes. Use a spatula to transfer the whipped egg whites to a large bowl. Whisk together the flour, baking powder and salt. Use the mixer to combine 1 cup butter and granulated sugar. Stir in the orange zest. Add ⅓ of the flour followed by ⅓ of the milk. Continue until all the flour and milk have been added. The batter will be quite thick.
Fold the egg whites into the batter using about ⅓ of the whites at a time. This will lighten the batter. Use a spatula to scrape and smooth the batter into the two pans. Bake until a wooden pick inserted into the center of the cake comes out clean, about 35 to 40 minutes. Cool the cakes in the pan for 10 minutes. Transfer the cakes to a rack, remove the parchment paper and cool completely. Now is a good time to remove the cranberry filling from the freezer. You want it to be chilled – not frozen!
Use an electric mixer to combine 1 cup butter with cream cheese until fluffy. Add the vanilla and salt. Mix in the sugar a little bit at a time. Alternate the sugar and the remaining orange juice. If the frosting is too thick, you can thin it with a bit of half and half.
Now, here’s the fun part. You can turn this into a four layer cake, by horizontally slicing each of the square cakes in half. Or, you can just use one layer of jam frosting in the middle of the two cakes. It’s up to you how much cranberry to put in the center. Either way you will have cranberry jam left over which is the whole idea. The jam is perfect as an accompaniment to your favorite pork or poultry dish or spread onto your morning Christmas toast! Spread the frosting around the sides and the top of the cake.
Tucked into the countryside of KeriKeri, in the Bay of Islands in New Zealand, is a local farmstead with herb and vegetable gardens, and state-of-the-art kitchen (pictured above). The transplanted Canadian owners of the homestead offer cooking classes from local Chef, Grant Allen. Allen’s philosophy on Kiwi cooking is that it’s similar to New Zealand cooking and based on our English, Scottish and Irish traditions.
“Our ‘culinary culture’ reflects our colonial history; as we travel, we become more aware of our Pacific and Asian neighbors, and their ingredients and cooking methods; like, New Zealand’s indigenous people, the Maori.” said Chef Allen.
Grant also believes that Kiwi cuisine is evolving. It has its origins in the food of their “European Grannies” and Maori cultures, while it is absorbing the influences of Pacific and Asian cuisine. To demonstrate these tastes and flavors, Grant offered an expansive menu that included a multi-coarse luncheon meal.
It started with the local delicacy of white fish bait fritters, a delicate crepe made up of whipped egg whites and whole, baby, salty white fish. He added Iki Mata, a ceviche of snapper cooked in citrus, with finely diced veggies and herbs.
Another starter, showcased beetroot chips stacked with crème fraiche and smoked salmon. Mussels, one of New Zealand’s most prized crops, were topped with coconut cream, ginger and diced chili, then broiled and served warm.
The main course featured a whole leg of lamb, simply prepared on an outdoor grill served with an herb-fresh salsa verde alongside buttery, garlic hasselback potatoes and a most delicious salad of fresh lettuces and herbs plucked from the garden, with crisp corn, avocado, pear and orange segments.
A secret ingredient to Grant’s salad were baby, sweet tomatoes that had been marinated in balsamic vinegar and honey, which later turned into the salad dressing. Dessert was made by a local cookbook author who whipped up a stone-fruit crumble which perfectly finished the meal.
As cooking classes go, this one was not only informative, but ABSOLUTELY DELISH!!!!! The meal was totally indicative of the food we explored in New Zealand. I come away with two words that for me, define the experience… fresh and simple.
Check out Grant Allen’s cooking tips on Facebook @grantcooks. What you see below is, in his own words, The Making of a Good Salad:
Remember these principles when composing:
Use what is fresh and in season – be inspired by what you find at the market.
Contrast colors and textures
Contrast shapes and size You need “Crunch”
Build your ingredients to create a vibrant picture .
Dress with flavors that compliment or contrast with your ingredients.
Classically a vinaigrette has a 2/3 oil and 1/3 acid ratio but it’s over to you – use different kinds of oils , vinegars, citrus juices, pomegranate juice, verjuice, honey, mustards.
Season very well – remember your dressing is being carried by a lot of unseasoned ingredients.
Wash and spin your greens, wet leaves will wilt when dressed.
Dress just before serving.
A BOUNTIFUL SUMMER SALAD
Cos lettuce leaves
Ice burg lettuce leaves
Blanched corn kernels
Fine sliced red , white or spring onions ( scallions )
Fine diced or ribboned cucumber
Fine diced or sliced peppers
Orange segments – save the juice for the dressing
Pomegranate seeds – save the juice for the dressing
Baby tomatoes – marinate in balsamic and liquid honey – save the marinade for the dressing
Nash Pear – slice finely with the skin on and dress with a little lemon juice to stop browning
Avocado – split, remove the stone a slice, leave the skin on if you wish, this stops the avocado getting mashed.
Mix together the citrus juice etc and blend in avocado oil to your taste, season well with S+P