Salmon Patty Recipe

As a child, I was a very picky eater. So picky that my family used to say that I would never eat

anything that was green or good for me. When I was sick, my Nana would make me chicken soup, turkey and gravy, fuscilli pasta with cheese or salmon patties. Salmon patties are very simple to make. For those of you who don’t already know, I grew up with an English grandmother who looked like Angela Lansbury and sounded just like Mary Poppins. Click here to read about a yummy individual turkey shepherd’s pie recipe.

You will need:

1 large can of salmon (between 7 or 8 ounces-or two small cans will do)

1 egg

2-3 cups of crushed Cornflakes (place the cornflakes in a ziplock bag and smash them into crumbs. This is a great stress reliever. You can also use a rolling pin, but I like smashing them.)

1 small onion

Kosher salt and pepper

Skillet or a frying pan

Directions:

Drain the salmon in a separate bowl, leaving just a little moisture and grate the onion in. Add the rest of the ingredients except the cornflakes crumbs, mix thoroughly with a fork and then add the cornflakes. The mixture should be reasonably firm. Spray or place a coating of oil in the frying pan, which should be warming on medium heat.

Now its time to make your salmon patties while the oil is heating up in the frying pan. Roll the patties in the palm of your hand and try not to make them too thick. Then sprinkle some cornflake crumbs over them, patting it into the surface very gently and with a spatula, slide them onto the pan and fry them to a golden brown, turning them once over and repeat this on the other side.

Hint: Fish cooks very quickly so I watch the heat and try not to leave the stove while cooking the patties. Have some paper towel ready on the plate so as you lift the patties off of the frying pan they can drain on the paper towel. 

I hope you enjoy this salmon patty recipe as it's one of my childhood favorites. I promise that my taste has evolved. What comfort food did you have as a child? Like this recipe Bella? 

Brazilian Coconut Rice Recipe

I love finding old posts to share with you and I wrote this one for our Brazilian Coconut Rice Recipe almost 8 years ago. This is still a weekly staple at our home and even young Bella loves it. Oh Brazil how I miss you...enjoy.

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In preparation for our trip to Brazil last year, we started to try to make AND eat as much Brazilian

food as possible. We found one amazing Bossa Nova Brazilian restaurant in San Francisco that played live music and had tapas. Their Classic Calpirinhas and the nut crusted goat cheese still makes my mouth water. I fell in love with the coconut rice and wanted to make it at home.

This coconut rice recipe has become a fast favorite side dish. When I make it in San Francisco for friends, they ask me if it was a side dish or dessert. Now that's a compliment!

INGREDIENTS:

1 tablespoon butter 

1 teaspoon brown sugar 

2 teaspoon of kosher salt 

2 cups jasmine rice, washed and drained well 

1 can of coconut milk 2 cups water 

1/2 a cup of chicken broth (hint: this gives the rice a wonderful flavor) 

*1/4 cup sweetened coconut flakes (optional)

DIRECTIONS: First drain jasmine rice in a strainer for 15 minutes. Place butter in a medium saucepan over medium heat. When butter is melted, add brown sugar and salt and stir until dissolved. Then turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk, chicken broth and water. Stir occasionally to prevent grains from sticking to bottom. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer for 20 minutes. (Remember to stir the rice occasionally or it will stick to the bottom.)

Remove saucepan from heat, but do not open lid. Let sit for 10 minutes. If you want to add coconut flakes while the rice is cooking, now toast them on a dry skillet over medium high heat. Stir frequently to avoid burning. Remove the flakes from the skillet as soon as coconut is golden brown, about 2 minutes. Put flakes over the rice. Coconut rice can be served with so many things. Such as chicken, steak, with pineapple or with a side of shrimp.

Maybe you can try this great and yummy recipe this weekend. Would you like our Brazilian shrimp recipe next?  Comment here if you’d like to swap recipes.

Bella Dinner Party Ideas

I am a social butterfly, who loves to entertain and having guests over for dinner parties. Dinner parties can be warm, lovely new memories made, sample new kinds of wine and I don't have to drive far. So lovely, go light some candles, dust off the "good"plates and let's create some dinner party ideas.

Dinner Party planning central...forks and knives up and ready.

This dinner party idea was created on the UCLA campus and filled with ice breakers, networking and California views. Dinner for 12 Strangers | Huffington Post.

What People Notice When You Throw a Dinner Party!

Dinner party themes can be a lot of fun. I love the library/book theme, Taco Tuesday, outdoor wine and pizza bar, game night, Japanese decor tablescape, boho-chic, tea party and Mojito & cigars.

How do I get invited to this gentleman's appetizer party?

Yes, yes, yes... let's plan a Bohemian backyard party. Remove all shoes please!

Please pass the hummus, pita chips, veggie's & dip, wine, bruschetta, gulp, I think I'm hungry.

Here's a cute example of fun party favors. Loot bags have changed so much!

So what have we learned? Your guests will not remember if your house was cleaned from top to bottom, but will remember your dinner party warmth. What menu is your dinner party going to have, Bella? And will you be wearing your apron when your guests arrive?

French Madeleine Recipe

Have you noticed that French Madeleines are popping up everywhere? You can get them at coffee shops, supermarkets and at children's birthday parties. Not really...maybe just at San Francisco ones. Recently, young Bella was invited to a preschool buddies house for a Madeleine cooking party. I'm sure your asking yourself, that seems a lot for 3 & 4 years olds to make? But, her French Daddy was lovely, had the children put on paper chef hats and taught all of us his French secrets. Can I share them you?

There are many kinds of Madeleines, but below is my favorite recipe. (I usually add half of the lemon zest.) You an also make olive oil & sea salt,  jasmine tea, peanut butter, lemon shell, one side dipped in chocolate, orange zest and with a raspberry center.

Recipe makes 20 French Madeleines:

3/4 cup butter

1 2/3 cup wheat flour

2tsp baking powder

1tsp of vanilla bean (or extract) 

3 eggs

1 cup sugar

zest 1/2 lemon

1/2 cup of powered sugar

Madeleine non-stick pan

First,  preheat your oven to 425F. Next melt the butter - let it cool on the side. Spray cooking spray on the madeleine pan *the trick here is to butter and flour each tray so the Madeleines puff up and brown nicely. Using an electric mixer stiff the flour and baking powder. In a separate bowl, mix the vanilla, eggs and sugar. Now add the flour mix to the wet ingredient bowl,  add the melted butter and finally the lemon zest. 

Breathe your creation in deeply!

Quickly reduce oven heat to 400F and bake your deliciousness for 7-9 minutes. Cool madeleines on a wire rack. Once they've cooled sprinkle them with powered sugar.

Try to eat all of them within 3 days. I find that they lose their freshness if kept any longer, but I know you can complete this task...no problem. So let's go make a cup of tea while our Madeleine's are cooling. Ah, you've worked so hard today Bella. Do you have a favorite kind of French Madeleine's?