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By Helen S. Fletcher, on December 26th, 2010%
 The recipe for the Salmon Wellington is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago. I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over. The combination of artichokes and mushrooms is a sure winner wherever it is used but by putting salmon under it, it is inspired. Being a baker, I love the idea of wrapping anything in dough. It’s like a surprise package for your mouth! Because of all the wrapping, turning and cutting, I have included a ton of pictures to help guide you. This may seem like a lot of work, but it is actually done over several days and is amazingly easy for such a fantastic presentation.
These are particularly good for entertaining as they must be frozen solid – so you can make them a month in advance, wrap well and tuck away in the freezer. By freezing them solid, the salmon won’t be overcooked in the time it takes to bake the puff pastry.
I developed the Lemon Asparagus Risotto Cakes for a class I was teaching. They were a huge hit and I have been making them ever since. These can be made and held in the refrigerator a day or two ahead so you have the majority of your dinner party done. The asparagus in the photos is larger than it should be. While I got them into cakes, it would have been easier had the pieces been smaller. The instructions call for “coarsely chopping”. Arborio rice is used for risotto. It is a smallish and has a white dot on the end. When cooked normally, it is very creamy. In this recipe, I purposely use less liquid than it can absorb to make a drier version that can be shaped into cakes, breaded, sauteed and finished in the oven. The outside will be crisp, while the inside remains soft.
So send out your invites, add a salad and dessert and you’re ready to party. Let them think you had it catered and watch them ask for the name of the caterer. Might lead to an interesting sideline for you! Continue reading Salmon Wellington with Lemon Asparagus Risotto Cakes
By Helen S. Fletcher, on December 20th, 2010%
Some recipes are classics and this is certainly one of them. Easy personified, it is one of the first appetizers I learned and one of my most used for years and years. This is the perfect time of year to bring these back. Three ingredients for the sausage balls and three for the sweet and sour . . . → Read More: Sausage Cheese Balls with Apricot Sweet and Sour Sauce
By Helen S. Fletcher, on December 16th, 2010%
 In part 1 we discussed various aspects of European cookies. These are a mix of European flavors, if not actually a part of their repertoire. Over the years they have become a part of my holiday cookie offering.
Sienna Lace has very special memories for me. I first encountered Almond Lace cookies, from which this recipe is derived from the owner of a cooking school in Iowa. I was, at one point in my ever changing career, a traveling cooking teacher which is how I found myself in Iowa. I remember a long drive from the airport on roads that appeared to be cut straight through fields of crops. It was cold and the land lay quiet as it waited for spring before it could come to life again. Being a city girl, I couldn’t imagine the long drive without a house, shopping center or building in site. There was an occasional stop sign but that was pretty much it! When we finally arrived at the house, it was warm and inviting with the aroma of a perfectly roasted chicken with rosemary and a side dish of sweet potatoes and apples. Dessert was the almond lace cookies. I had never seen them before and was enthralled. I also remember wondering how many I could eat before I looked boorish! It took me no time at all to ask for the recipe. Continue reading European Holiday Cookies – 2
By Helen S. Fletcher, on December 11th, 2010%
Mayfair Salad Dressing is one of the highlights of St. Louis cuisine as is toasted ravoli. The original salad featured ham, swiss cheese and croutons. The original dressing was made with raw eggs, I circumvented that by using ready made mayonnaise as a base. This not only saved a lot of work, it made it a . . . → Read More: Mayfair Salad Dressing/BLT Salad
By Helen S. Fletcher, on December 11th, 2010%
GYRO BURGERS
Long ago I fell in love with Gyro’s (pronounced year-o’s for those in the know). I was sure it had something to do with my Balkan heritage, but then my husband (English and German) and sons went nuts over them also. When our favorite gyro shop closed up, I had to do something and . . . → Read More: GYRO BURGERS
By Helen S. Fletcher, on December 11th, 2010%
Per Sandwich
3 to 4 strips of bacon
1 hardboiled egg
1/4 small, ripe avocado
salt and pepper
1 teaspoon mayonnaise, optional
1 small tomato, thinly sliced
1 to 2 slices pepperjack cheese
2 to 3 spinach leaves
1 Croissant or Hoagie bun
My favorite way to cook bacon to a crispy turn is to line a jelly roll pan with foil and place a . . . → Read More: Green Eggs and Bacon Sandwich
By Helen S. Fletcher, on December 9th, 2010%
 What I remember about Christmas is not the toys nor the gifts, but a sense of sharing and family. Much of my family was either born in Europe or was first generation American and they were scattered throughout the United States. But excitement abounded at holidays when aunts, uncles and cousins came to my grandparents to share in, what I remember was a very special time ruled by tradition. Good food was an integral part of our holidays. I had my first taste of champagne and sparkling burgundy at these occasions at a very young age. My grandfather’s smokehouse would yield mahogany suckling pigs spit roasted to perfection or perhaps a baby lamb redolent of garlic. My mother would bake for weeks right up to the last minute for items that couldn’t be made ahead. I would awake in the morning to heavenly smells of spices, chocolate, and butter cookies – well hidden so we couldn’t get into them early. Hmmm, how do you think Mom knew?
If you love to bake (or not – these aren’t difficult) this is the season for it. Along with the trees, lights and gifts out come the cookies. Whether they are the traditional American favorites or special treats reserved for holidays, cookies are always welcome – at least in my house. As a bonus, they are great for thoughtful gifts. The fact these are not everyday cookies, make them especially welcome when giving. What seems light years ago, I used to make my cookies early and ship them to relatives and friends across the nation. I can’t imagine having that time now! Continue reading European Holiday Cookies – 1
By Helen S. Fletcher, on December 6th, 2010%
One of the tastiest tomato salads anywhere, this was given to me by a friend. I thank her always and so do those who try this
2 pounds fresh tomatoes, cut into wedges
1/4 pound feta cheese
1/2 small red onion, cut into 1/2 moons
1/2 cup calamata olives, halved
2 tablespoons parsley, minced
4 tablespoons basil, cut in chiffonade
1/2 cup . . . → Read More: Greek Tomato Salad
By Helen S. Fletcher, on December 6th, 2010%
This is an ideal snack for adults as well as children coming home from school. It’s a tasty way of getting an extra serving of fruit. Any fruit can be used and you can adjust the sweetness to your taste.
1 pound of frozen fruit of your choice
1 1/4 cup vanilla or plain yogurt
1/4 to 1/3 cup . . . → Read More: Frozen Yogurt
By Helen S. Fletcher, on December 6th, 2010%
This is the ideal sugar cookie for cut outs as it stays flat and keeps its shape. The number of cookies to a recipe depends upon the size of the cutters and thickness of the cookie. For small cookies, roll the dough 1/8 inch thick – for larger cookies the dough should be rolled . . . → Read More: Decorated Sugar Cookies
By Helen S. Fletcher, on December 6th, 2010%
OK, the celebration was great, the food was a smash and now it is time to serve the cake. Sheer panic sets in as you know you have to cut the beautiful celebration cake in front of you. Well, this is going to be the last time you have to struggle with this. When . . . → Read More: Cutting a Cake Like a Pro
By Helen S. Fletcher, on December 6th, 2010%
This is a delightfully easy dessert sauce to prepare and can be done ahead if you desire. It is perfect for fresh summer fruit and makes a great end to a barbecue or an elegant celebration.
6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau . . . → Read More: Berries with Orange Cream Sauce
By Helen S. Fletcher, on December 6th, 2010%
Please see the February 17, 2011 blog for how to photos.
With time precious to all of us, this recipe for creamy risotto is a welcome change from the norm. Normally, risotto requires stirring for 30 minutes or more non-stop. No wonder it costs so much in restaurants! This version is popped into the . . . → Read More: Baked Risotto
By Helen S. Fletcher, on December 6th, 2010%
When it comes to bacon the less you the do to it the better it is. These two simple to make appetizers only prove this point. In both cases the key to easy clean up is to use a rimmed baking pan and cover it completely with foil. Place a rack on top of the pan . . . → Read More: Bacon Appetizers
By Helen S. Fletcher, on December 6th, 2010%
This quick to make, over the top tasty treat can be used as a dip with asparagus, sandwich spread, or thinned out as a salad dressing.
1 cup mayonnaise
2 tablespoons finely chopped fresh basil (do not use dried for this)
Grated rind of 1/2 large lemon
Mix all together. This may be made several . . . → Read More: Lemon Basil Mayonnaise
By Helen S. Fletcher, on December 5th, 2010%
Don’t be put off by the vinegar and black pepper. If you don’t like a lot of zip in your food, reduce the amount of pepper. This is a quick to make jam and should be kept refrigerated unless you place the jars in a canner.
1/3 cup balsamic vinegar
1/3 cup water
3 3/4 . . . → Read More: Strawberry Balsamic Jam
By Helen S. Fletcher, on December 5th, 2010%
These are a dream to make as there is no cutting butter into the flour. The cream takes the place of the butter. I have given two instructions for baking depending upon how you want them to come out. Also see the “Strawberry Balsamic Jam” in TV Recipes for a great accompaniment to . . . → Read More: Cream Biscuits
By Helen S. Fletcher, on December 1st, 2010%
 I don’t know what it is about two pieces of bread with cheese in between that brings forth the best memories of childhood. Golden brown bread with a bowl of steamy, red tomato soup sitting next to it makes me think of cold winter days. Forget childhood – it’s an all time favorite for any age, any time. But there is always room to add another favorite. How about bacon, tomato and pepperjack cheese? Brie and Portobello Bacon anyone? And the vegetarian version to top all vegetarian sandwiches, the Torta Rustica!
The bread is an important choice for a crispy outside and tender inside on any of these. I discovered this bread when I had my retail take out shop. We used it for croustades which we finished with a variety of toppings. We tested about six different breads to find one with the crisp/tender qualities we looked for. We made the croustades using Pepperidge Farm’s Sourdough Sandwich bread. It is firm enough to toast up well but doesn’t get rock hard as some breads do which I find distressing when trying to bite into them. Equally important is to brush the outside of the bread with olive oil not butter or margarine which have milk or water and can make the outside of the bread less crispy. After the sandwich is put in the pan or on the griddle, tent it with foil to allow the cheese to get really melty and gooey – part of any good toasted cheese sandwich.
These three versions take this favorite to new heights. The Bacon, Tomato and Pepperjack Cheese takes another favorite, BLT’s, adds a fiery cheese and toasts it to a warm delight. The Brie and Portobello cheese roasts a portobello mushroom and teams it with a creamy brie cheese. Last, but not least is the Torta Rustica toasted cheese.
Ok, Ok, so I mixed the language of two European countries, Spain and Italy. One of the meanings of torta in Spanish is sandwich, the rustica is from Italy meaning rustic. This sandwich is based on a savory torta (tart, Italian) we made at the shop for years. The flavors are one of my favorite combinations – caramelized onions, spinach, artichokes and red peppers teamed with provolone cheese. This takes a smidge more time than the classic toasted cheese but is so worth the effort. As you can see from the photo it is what I call a knife and fork sandwich. It is a warm, oozy sandwich that seems to slide everywhere but is my absolute favorite.
I was talking with my son in LA the other day and he told me there is a food truck devoted to toasted cheese sandwiches. Maybe worth a trip!! Continue reading Toasted Cheese Revisited
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Welcome to The Ardent Cook!
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The recipe for the Salmon Wellington is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago. I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over. The combination of artichokes and mushrooms is a sure winner wherever it is used but by putting salmon under it, it is inspired. Being a baker, I love the idea of wrapping anything in dough. It’s like a surprise package for your mouth! Because of all the wrapping, turning and cutting, I have included a ton of pictures to help guide you. This may seem like a lot of work, but it is actually done over several days and is amazingly easy for such a fantastic presentation.
