A Literary Meal with William Faulkner

One of my kids is reading As I Lay Dying, by William Faulkner. With thoughts of the Bundrens, the Tulls, and Mississippi, I was reminded of Faulkner's favorite dish: salmon croquettes (aka. salmon cakes). While I know he preferred canned pink salmon, as well as the recipe on the can, I find canned salmon absolutely nauseating. Instead, when I find myself with two cups of leftover salmon, I make these fantastic "Salmon Cakes with Chipotle Cream and Arugula." 

You may be surprised that a measly two cups of flaked salmon can feed four; however, these salmon cakes are loaded with fresh veggies and yummy, buttery Ritz crackers. The spicy chipotle cream adds an appealing contrast, while the peppery arugula dressed lightly with a squirt of lemon and drizzle of olive oil reincarnates leftovers into a welcoming new meal. I like to serve them with asparagus and a warm baguette. And if you really want to channel Faulkner, a mint julep would be the perfect addition.

Salmon Cakes with Chipotle Cream and Arugula

Serves 4

Ingredients:

For the Salmon Cakes

2 cups flaked, cooked salmon

1/2 cup fine Ritz cracker crumbs

1/2 cup celery, chopped

1/4 cup red onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup yellow bell pepper, chopped

1 1/2 teaspoons capers, drained and chopped

2 tablespoon Italian parsley, minced

1/2 cup mayonnaise

1 egg, beaten

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

Dash of hot sauce

3/4 teaspoon Old Bay Seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoon butter and 2 tablespoons olive oil, for frying

For the Chipotle Cream

1/2 cup sour cream or Mexican crema

1 tablespoon milk

1 chipotle chile in adobo

Salt and freshly ground black pepper, to taste

For the Arugula

4 handfuls baby arugula

Squirt of lemon and drizzle of olive oil

Directions:

For the Chipotle Cream

Mix the sour cream or crema, milk, and the chipotle chile with an immersion blender or in a food processor until smooth. Season to taste with salt and pepper. Refrigerate until ready to serve.

For the Salmon Cakes

Mix all the ingredients together, except for the butter and olive oil for frying, and shape into 8 equal portions. 

Heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat in a non-stick frying pan. When the butter is melted and the oil is hot, cook four of the salmon cakes until each side is browned, approximately 5 minutes per side. Set aside to a paper towel lined plate. Add the remaining butter and oil to the pan and cook the remaining four salmon cakes.

While the last salmon cakes are cooking, dress the arugula with the lemon and olive oil.

To plate, place a handful of arugula on each plate, then top with 2 salmon cakes and a dollop of chipotle cream on each cake.

The Incredible Edible Cure for Burns!

I love to cook, but hate the inevitable burns I receive on a regular basis. Not only does it leave me whimpering at the dinner table, it takes at least a week for the resulting blister to heal, and even longer for the discoloration to fade. That is until...I put a potato on it!

About a week ago, I was frying up a delicioso batch of chiles rellenos and somehow the tip of one of my fingers dipped into the incredibly hot oil! Ouch! (Actually, that's not what I said exactly, but you get the picture!) I immediately ran the finger until cold water to remove the hot oil and help reduce the temperature of the burn. I then took a peek to inspect the damage. It already looked white, like an under-cooked french fry, and it hurt like hell. My sweet kids did what all kids would do in this situation, looked it up on the internet. Their unanimous response was to place a potato on it. They said it might help prevent a blister. Honestly, I was desperate for relief, but really doubted a potato could prevent a 375 degree oil blister from forming...or could it?

I cut a small potato in half, scooped out a small indention with a melon baller, and stuck the tip of my finger in it. I felt immediate relief from the pain! Weird! I kept the potato on my finger until it started to hurt again, in which I melon balled another fresh divot for continuous relief. I did this all evening until the pain was completely eliminated, about 2-3 hours. The next morning I was shocked! Not only was the burn from hell not blistered, it wasn't even red, and it didn't hurt at all! Amazing! So, the next time you get burned, you know what to do, put a potato on it!

Special thanks to the Chinese, who appear to be the ones to discover this excellent remedy!

*Tips: Apparently it is the juice from the potato that brings relief. In addition, you can grate a potato and apply to larger areas, if needed. According to WebMD, it is also supposed to be great for sunburns, infections, boils, arthritis, and sore eyes. Who knew?

Glamorous Gougeres

Gougeres (goo-zhairs) are a classic French appetizer made with "pate a choux" dough (see Mon Petit Chou) and flavored with cheese, traditionally Gruyere, Comte, or Parmesan. Gougeres originated from the Burgundy region in France where they are frequently served at wine tastings. How posh! Although they may appear to be some feat of magic, they are quite simple to make. In addition, they can even be made ahead, refrigerated or frozen to be reheated just before serving. Perfect for the holidays! 

Feel free to play with the seasonings, e.g., Gruyere and a pinch of cayenne or finely chopped thyme, Roquefort and finely chopped toasted walnuts, Manchego and freshly ground black pepper, and following my Texan sensibilities, sharp cheddar and finely chopped green chiles! (I hear French people crying, "Oh la vache!") If you choose the traditional version, you can serve them alongside soup for an elegant accompaniment, cut them in half and fill them with salmon or foie gras mousse, or even make them larger and fill them with Waldorf salad, or serve them with steak as a holder for your steak sauce like bordelaise, hollandaise, or bernaise. The possibilities are truly endless! You must add these babies to your culinary repertoire! You can thank me later!

Gougeres

Makes approximately 50 bite-size gougeres or 8 large ones.

Ingredients:

1 cup milk

1/2 cup (1 stick) butter

1/2 teaspoon salt

1/2 teaspoon sugar

1 cup flour

4 large eggs

pinch of cayenne

1/2 cup (4 ounces) grated Gruyere cheese

Directions:

In a medium saucepan, bring the milk, butter, sugar, cayenne, and salt to a boil over medium heat. Bring to a simmer and stir in the flour, about 1/4 cup at a time, stirring vigorously with a wooden spoon.

The mixture will become a big ball. Remove from the heat and allow to cool to room temperature.

Preheat your oven to 375 degrees.

Transfer the blob to the bowl of a stand mixer, or large mixing bowl. Starting with the lowest setting, beat in the eggs, one at a time.

Don't add the next egg until the previous one has been incorporated. Beat until smooth and velvety. Stir in the Gruyere.

Line a cookie sheet with parchment paper or a Silpat mat.

Using a pastry bag or two spoons, pipe or drop approximately 1" balls onto the sheet.

Using your finger dipped into a little milk, pat down the tips from piping, if necessary.

Bake for 25-30 minutes (or approximately 45 minutes for 8 large ones), or until puffed, medium-golden brown, and dry on the outside. (You need to keep and eye on them, and can check to make sure they are fully cooked by cutting one open.) When done, remove to a cooling rack and serve warm. (Some people recommend piercing each one with a skewer or toothpick to allow steam to escape.) 

*If making ahead, allow them to cool completely. Once cooled, they can be stored in an airtight container, refrigerated, or even frozen. To reheat gougeres, bake them in a preheated 350 degree oven for 10 minutes or 15 minutes if unthawed frozen.