The Accidental Epicurean

Salmon Cakes When you are craving crab cakes, but the budget doesn’t allow it what’s a girl to do? Salmon cakes! This recipe uses wild caught canned Alaskan salmon so it’s super budget friendly. We all know we are supposed to eat fish several times a week and that we should only eat wild caught salmon so this recipe is an excellent way to accomplish that. My personal preference is to only eat wild caught  Alaskan salmon, not labeled Atlantic as it is farmed, and not labeled farmed. Salmon Cakes 3 6 oz. cans Wild Caught Canned Salmon 1 shallot minced 1/2 red bell pepper finely diced 1/4 cup mayo 1 t dry mustard 1 t dill 2 eggs 3/4 cup bread crumbs Salt and pepper Mix all ingredients and form into equal size cakes and sauté. Tarter Sauce 1 cup real mayonnaise 1 T finely diced shallot 2 T pickle relish 1 t lemon juice 2 t dill Fresh ground pepper Mix all ingredients. Enjoy!

I am ashamed of how long it's been since my last recipe post.  I want to take a minute to post this recipe because it a delectable way to use up that left over turkey we all have taking up space in our refrigerators.  This recipe is not my own, it's  from the Brown Hotel in Louisville where the Hot Brown recipe was created.  I modify it slightly by adding some Parmigiano Reggiono cheese and by making it into a casserole.  The Legendary Hot Brown Recipe Ingredients (Makes Two Hot Browns): 2 oz. whole butter 2 oz. all-purpose flour 16 oz. heavy cream 1/2 cup Pecorino Romano cheese, plus 1 tablespoon for garnish Salt & pepper to taste 14 oz. sliced roasted turkey breast 2 slices of Texas toast (crusts trimmed) 4 slices of crispy bacon 2 Roma tomatoes, sliced in half Paprika Parsley My version uses half and half, white bread toasted crust on, and I use 1/2 cup Parmigiano  Reggiano in addition to 1/2 cup of the Pecorino Romano cheese.  Melt butter and ad

Here in Ohio spring has forsaken us.   When we would normally be thinking about our foray into the farmers market and our grilling adventures, we are forced by nature to hold up in our homes and eat carbohydrates.   We are at the end of March and experiencing a snow storm.   So what is one to do?   Make pasta sauce.   I love homemade pasta sauce.   I think it is one of the most comforting foods and it makes excellent leftovers!   I also love Vodka Sauce; however the jarred version is very high in sodium.   I was inspired to try my own after I found out how easy it is with a friend ' s recipe .   This recipe makes enough for two dinners so before you add the penne to the pan pour half into a freezer container for a later date.   Who doesn’t like to pull some delicious homemade sauce from the freezer after a hectic day at work?   Cook your pasta, toss the salad, and dinner is on the table!   Buon Appetito!   Vodka Sauce 2 28 oz. cans of San Marzano tomatoes 1 medium onion

  When the frigid chill of winter has set in and we are no longer basking in the glow of the Christmas season we crave comfort food to get us through until the spring thaw.   Unfortunately for some of us the wish for sun and spring starts on December 26.      This creamy chicken pot pie is Sunday dinner worthy, but with a little planning it’s easy enough for a weeknight dinner.   The only do ahead I would recommend is to make the pie crust on the weekend and have it ready in the fridge.   If the thought of even attempting homemade pie crust just made you want to write this recipe off, then by all means buy some Pillsbury pie crust and have it in the fridge. Have a nice salad with it and you are ready to go.   Flaky Pie Crust 2 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons sugar   1 teaspoon salt   1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes   1/2 cup chilled non hydrogenated solid vegetable shortening, cut into 1/2-inch cubes   5

School has been in session now for a month and a half and this house fallen into the breakfast blahs.  When I go grocery shopping and ask what everyone wants I am met with blank stares and  "I dunno know".  Here are two tried and true recipes that can be made ahead for an easy morning breakfast that even the kids can serve themselves.  Vanilla Bean Yogurt Parfaits   16 ounce Plain Greek Yogurt 4T local honey 1 Vanilla bean 4 cups fresh blackberries, blueberries, and strawberries (feel free to mix up the fruit especially when the tree ripened peaches are available) Fresh granola (this can be homemade or store bought) Mix yogurt, 3T honey, and contents of vanilla bean and refrigerate for approximately one hour.   In separate container mix berries and 1T honey.    In four glass dishes layer yogurt and fruit and top with granola.   Homemade Granola   Nonstick vegetable oil spray 4 cups old-fashioned oats 1 cup chopped buttered pecans 1/2

It's  the time of year for fresh local blackberries, and although I have not been able to go berry picking this year I can still reap the benefit from my local farmers market.  This recipe is a creamy cool light dessert perfect for the sweltering summer days we have been experiencing recently.  This is a Greek version of Panna Cotta.  If you have not tried it before it's a creamy cross between a custard and a gelatin dessert.  Vanilla Bean Panakota with Blackberry Sauce   1 quart heavy cream ½ cup of sugar 1 vanilla bean split lengthwise and seeds scraped 2 ½ teaspoons unflavored gelatin 3 tablespoons of water In a medium sauce pan combine heavy cream, vanilla bean and seeds, sugar.   Heat until simmer over medium heat.   Remove and let stand covered for 20 minutes. In small bowl sprinkle gelatin over water and let stand about 5 minutes Remove lid from cream and bring back to simmer.   Remove from heat and add gelatin and stir until completely dissolved.   Pour int

The perfect marriage of flavors! Made this dish for dinner last night and it was fabulous. The perfect way to use your unripe tomatoes this September when we still have all those green tomatoes on all of our plants. The Buttermilk Ranch recipe is great, the perfect blend of spice and a little heat with creamy coolness. Make this dish, I promise you won’t be disappointed……..also my next recipe is going to use this Buttermilk Ranch recipe.  Grab a glass of sweet tea and enjoy! Buttermilk Ranch Dressing 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves 2 tablespoons fresh dill 1 tablespoon  fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/2 cup buttermilk In a food processor add garlic, parsley, dill, chives, and pulse until minced. Add remaining ingredients and pulse unti