Wednesday, August 26, 2009

Potato Bites with Smoked Salmon

An easy appetizer with an elegant appearance, tiny potato halves stuffed with smoked salmon in a sour cream & horseradish sauce. If you love lox and bagels, you'll love this quick appetizer!

Potato Bites with Smoked Salmon, an easy appetizer with an elegant appearance, tiny potato halves stuffed with smoked salmon in a sour cream & horseradish sauce.
This appetizer recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published throughout the summer of 2009.
With a free e-mail subscription, you'll never miss a one!

"Let the skie raine Potatoes," for what would we be 
without you — lost in a sea of fried turnips, 
mashed beets, roasted parsnips?
~ excerpt from Ode to the Potato
by poet Barbara Hamby via Writer's Almanac

The poor potato, loved and devoured, avoided and even reviled. When I visited the St Paul farmers market a couple of years ago, the stands held dozens of potato varieties, all sizes and colors and nubbly shapes. More and more, I realize how our industrialized food system cheats us, especially, of variety.

Tiny bites of potato start with – no surprise – tiny potatoes. They are most easily found this time of year as ‘new’ potatoes. I pick through the potato bin for the smallest potatoes all about the same size, glad for instant portion size management. To quote guests at a recent party, "These are GOOD!"

ALANNA's TIPS Refrigerating the potatoes after cooking removes some of the moisture and makes it easier to both slice the potatoes and to scoop out some of the flesh. A grapefruit spoon’s serrated edge makes it ever so useful for scooping out vegetables to stuff. One costs only a couple of dollars and comes in handy often. No piping bag? No problem. Just spoon the filling into a small freezer bag and snip off a corner. Smoked salmon can be pricey. I get it at Trader Joe’s where a small package fits my budget.

POTATO BITES
with SMOKED SALMON RECIPE

Hands-on time: 25 minutes
Time to table: 2 hours
Makes 24, easily halved or doubled
  • 12 tiny red potatoes, scrubbed well
    FILLING
  • 4 tablespoons (55g) sour cream
  • 4 teaspoons minced red onion
  • 2 teaspoons capers, chopped if large
  • 1 teaspoon prepared horseradish
  • 3-1/2 ounces (100g) smoked salmon, cut in tiny pieces
    GARNISH
  • 1/2 ounce (15g) smoked salmon
  • Fresh dill, chopped, optional

POTATOES Boil the potatoes in well-salted water until cooked clear through, drain, cool and refrigerate.

FILLING Stir together the filling ingredients and refrigerate to let the flavors meld until ready to fill.

ASSEMBLE & GARNISH Up to an hour or so before serving, slice the potatoes in half and scoop out the centers. Use a piping bag (for a neat appearance) or a spoon (for something more rustic) to fill the potato halves with Filling. Top with a bit of salmon and if you like, some fresh dill. Refrigerate until ready to serve.

NUTRITION INFORMATION Per Potato Half/Per Three Potato Halves: 22/66 Calories; 1/2g Tot Fat; 0g Sat Fat; 1/4mg Cholesterol; 28/84mg Sodium; 4/11g Carb; 0/1g Fiber; 0g Sugar; 1/3g Protein. WEIGHT WATCHERS POINTS: WW Old Points .5/1 and WW PointsPlus 1/2

For Easy Assembly, Use a Mini Muffin Tin


Use a mini muffin tin to assemble and carry Potato Bites with Smoked Salmon.

A mini muffin tin works perfectly for assembling and carrying Potato Bites. The potato halves fit just perfectly!


Kitchen Parade is written by second-generation food columnist Alanna Kellogg
and features fresh, seasonal dishes for every-day healthful eating
and occasional indulgences.
In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes.
How to print a recipe on Kitchen Parade.
If you like Kitchen Parade, forward this recipe to a friend who might too!

More Small-Bite Appetizer Recipes

(hover for a description, click a photo for a recipe)
Mini Crab Bites Olivada with Mozzarella & Pimento. Cheese Puffs - Gougère

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© Copyright 2009 & 2014 Kitchen Parade



Thursday, August 20, 2009

Fried Bread

Everybody's doing it. And I'm doing it too. Won't you fry bread, too? (Hint: It's soo worthwhile!)

This 'recipe' (can Fried Bread even be called a recipe?) is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published throughout the summer of 2009.
With a free e-mail subscription, you'll never miss a one!

“Birds do it, bees do it, even educated fleas do it. Let's do it, let's fall in love.” 

~ Cole Porter

So everybody IS doing it, frying bread, that is, and loving it too.

Julia Child does it. In the new hit movie Julie & Julia, she sizzles bread in a heavy cast-iron skillet.

Mattie Ross in True Grit does it. “The ‘corn dodgers’ were balls of what I would call hot-water cornbread. … [Rooster Cogburn] sliced up some of the dodgers and fried them in grease. Fried bread! That was a new dish to me.”

Uncle Ronnie does it. “I never use a toaster anymore!”

My own dad does it. “I didn’t know anybody in the last 150 years fried bread,” he said just before wolfing down three slices.

In the last year, I do it. Several times a week, just a small slice, maybe two. The toaster gave out before Christmas, there’s no reason to replace it. Like a child prioritizing her plate, I save the bread to eat last, it’s as good as dessert, often it IS dessert.

We do it. Won’t you do it too?

SUMMER EASY:
FRIED BREAD RECIPE

Hands-on time: 5 minutes
Time to table: 10 minutes
  • Olive oil or for extra decadence, butter
  • Firm, hearty bread, sliced 1/4” – 1/3” thick

Heat the oil til shimmery on medium high in a skillet. Rub both sides of each slice in the oil. Fry each side for a couple of minutes until crispy and golden brown. Serve hot.

Nibble on a slice, closing your eyes to give thanks that you're one of the lucky people enlightened to the primal pleasure of fried bread.

NUTRITION ESTIMATE Will vary widely based on how much oil is used and how much / the kind of bread; this is based on 1 tablespoon of oil for used on four ounces of whole-grain bread split four ways: 106Cal; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 169mg Sodium; 14g Carb; 1g Fiber; 2g Sugar; 2g Protein; Weight Watchers 2 points

ALANNA’s TIPS This is a great way to spread one roll a long way. Just a slice or two is plenty to round out breakfast or to serve with a cup of soup or a salad for supper. Here, we’re partial to the whole-grain rolls with raisins and nuts from Whole Foods. Just one roll serves four. Slices of hearty bread from a loaf work too, just cut into halves or quarters before frying.


Kitchen Parade is written by second-generation food columnist Alanna Kellogg
and features fresh, seasonal dishes for every-day healthful eating
and occasional indulgences.
In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes.
What are you 'doing' that other Kitchen Parade readers might like to 'do' too? Just send me a quick note via recipes@kitchen-parade.com.
How to print a recipe on Kitchen Parade.
If you like Kitchen Parade, forward this recipe to a friend who might too!

More Recipes Based on Bread

(hover for a description, click a photo for a recipe)
Bacon & Egg Breakfast Bake Panzanella Gashouse Eggs
~ more bread recipes ~

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2009 Kitchen Parade



Sunday, August 16, 2009

Gum Drop Cookies

Are your kids back to school this week? Here's a way to give a after-school 'hug' – with homemade gum drop cookies, just the way like my mom did for my sister and me. They are sweet and chewy with jewel-colored chunks of spicy gum drops.

Gum Drop Cookies, an old-fashioned cookie, sweet & chewy with jewel-colored chunks of spicy gum drops. Recipe, tips, WW points at Kitchen Parade.

The year my sister started kindergarten, my mom wrote here in Kitchen Parade, “It sure is quiet around the house these mornings. Even the dog looks forlorn now that the big orange monster has carried off both her children.”

In her own childhood, Mom and her siblings often arrived home from school to a warm kitchen and fresh cookies. For her, after-school aromas of butter and sugar and spice were a sort of cookie hug that asked, “How was your day?" and made known "I’m glad you’re home!” Even as a working mom, she often baked cookies while waiting for that "big orange monster” school bus to spit us out at the end of the driveway.

With flat, gummy rounds tucked like jewel surprises inside the dough, this old recipe for gum drop cookies will hug your children as they come home from school.

ALANNA's TIPS Cut the gum drops with kitchen shears, easier and faster than a knife. An 11-ounce bag of gum drops is enough for three batches and these cookies do freeze well if you want to make a double or triple batch. Before flattening, dip just the tops of the dough balls in sugar; this way they spread more while baking and the extra sweetness just isn’t necessary.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrated its 50th anniversary with a special collection of my mother's recipes. Do you have a favorite homemade cookie recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

GUM DROP COOKIES RECIPE

Mixing: 20 minutes
Rolling and baking: 30 minutes
Makes about 30 cookies
    GUM DROP MIXTURE
  • 1/2 cup spicy gumdrops
  • 1/2 cup coconut (unsweetened if possible)
  • 1 cup old-fashioned oatmeal
  • 1/4 cup all-purpose flour fluffed to aerate before measuring or 31g
  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup flour, fluffed to aerate before measuring or 95g
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • Additional sugar for dipping

Heat oven to 350F/175C.

GUM DROP MIXTURE Cut gumdrops in thirds into a medium bowl, then add coconut, oatmeal and 1/4 cup flour. Stir well.

MIX WET INGREDIENTS In a large mixing bowl, mix shortening and sugars until soft with an electric mixer. Add the egg and vanilla; combine well.

ADD DRY INGREDIENTS Add 3/4 cup flour, baking soda, baking powder and salt, combine well.

ADD GUMDROP MIXTURE With a spatula, stir gumdrop mixture into dough and combine well.

ROLL & SUGAR Roll dough in one-inch balls. Dip the top of each ball in sugar, then flatten lightly with a fork in X fashion on a baking sheet.

BAKE Bake for 10 minutes, about 15 cookies per sheet.

NUTRITION INFORMATION Per Cookie: 105 Calories; 4g Tot Fat; 1g Sat Fat; 16g Carb; 0g Fiber; 52mg Sodium; 7mg Cholesterol; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 2.5 & WW PointsPlus 3

More After-School Oatmeal Cookie Recipes That "Hug"

(hover for a description, click a photo for a recipe)
Oatmeal Raisin Cookies Banana Oatmeal Cookies Mom's Everyday Oatmeal Cookies

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(helping home cooks save money on groceries)





© Copyright 2003, 2014 Kitchen Parade