Long time, no chat. :) Hi, folks!

J

julie-r-wa

Well-known member
I *am* going to try to stop by here more often... this is still the best place for good conversation and fabulous recipes, and I can't believe I have neglected the forum for so long. My apologies! (That is, if you even remember me, lol!)

Social media being what it is, I spend most of my time on Facebook, the evil timewaster that it is, I know.

Looking forward to getting back into the swing of things, and it's SO good to see you all!!

 
Some of my latest kitchen forays... smileys/smile.gif Rec: Julie & Mike's Alaska Smoked Salmon Candy

Julie & Mike's Alaska Smoked Salmon Candy

We based this recipe on one from the Food Channel, but made additions and changed the drying method. We hope you like it as much as we do! Recipe scales up easily for multiple batches, and the glaze is also wonderful on baked fish.

1 1/2 cups granulated sugar
1/2 cup kosher salt
1 pound skinless Alaskan King salmon fillet, cut into 1/2 to 1 inch (no larger!) strips
1/2 cup maple syrup
3 tablespoons dark brown sugar
2 teaspoons teriyaki sauce (or soy sauce)
1 1/2 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked Spanish paprika
1/2 teaspoon toasted sesame oil

First, the curing. In a bowl, mix together the sugar and salt. Find a container with a cover that will be able to easily hold all of the fish slices, then spread about a third of the sugar/salt mixture on the bottom. Place the salmon in one layer (if possible) on top, then completely cover with the remaining mixture. If you're doing more than one batch at once, do several layers of mixture/fish/mixture/fish/mixture and so on.

Cover and place in refrigerator (or a very cold garage) for at least 12 hours, carefully turning the contents with your hands at least twice during that time. The fish begins to cure in the mixture and will become a bit stiff with both curing and the cold, so turn it carefully. (We use 3-5 gallon food service containers for our large batches.) We've left it in the curing mixture for as much as three days - the longer it is in there, the more moisture is released from the fish, so it's up to you.

Make the glaze: in a saucepan over medium heat, whisk together the maple syrup, brown sugar, teriyaki or soy sauce, liquid smoke, black pepper, smoked paprika, and sesame oil. Stir and heat until all dissolved together, and either allow to cool and use immediately or place in a container and refrigerate for later use.

If using a dehydrator: Remove the fish from the curing and remove as much as the mixture as you can then blot dry with a paper towel. Allow to air dry at room temperature for 30 minutes. Bring the glaze to room temp (about a minute in the microwave should do), dip each piece of fish into the glaze, then arrange the pieces on the dehydrator racks (we use the "fruit leather" liners, as well) and dehydrate at least 150 degrees F for 8 to 10 hours. Dip and re-glaze the pieces at least three times during those hours, or more to preference. Dehydrate/bake the salmon until the glaze is tacky to touch but hardened. (This gives you the opportunity for a taste test, yay!) The salmon candy should not be completely dry like jerky.

If using an oven: preheat your oven to 170 degrees F. Prepare as many oven-safe racks as you'll need by placing them on a baking sheet that has been lined with foil. Remove the fish from the curing and remove as much as the mixture as you can then blot dry with a paper towel. Allow to air dry at room temperature for 30 minutes. Bring the glaze to room temp (about a minute in the microwave should do), dip each piece of fish into the glaze, then arrange the pieces on the prepared rack sheets. Slowly bake the salmon in the oven until the glaze is tacky to touch but hardened, at least 6 hours. Dip and re-glaze the pieces at least three times during those hours, or more to preference. (This gives you the opportunity for a taste test, yay!) The salmon candy should not be completely dry like jerky.

Eat chilled or at room temperature. Salmon candy can be stored in an airtight container in the refrigerator for up to a week, frozen for 6 months to a year. We vacuum pack and freeze ours. Salmon candy makes great gifts! ?

Notes: The glaze ingredients scale up quite well - we've made batches as large as 7 pounds of salmon at a time in our dehydrator (that's about three trays). How much skin to leave on your fish is up to you, but we leave a bit of it on. The trick if you remove it is to leave the grey fatty layer underneath intact which is full of flavor and nutrition. Don't throw out your boned salmon scraps like the belly meat - they're great for salmon candy! Last thing to know: salmon candy is messy to make, but very much worth it.

http://www.twobirdsonescone.buzz/julie-mikes-alaska-smoked-salmon-candy/

http://www.twobirdsonescone.buzz/wp-content/uploads/2016/02/SalmonCandy01-small-300x225.jpg

 
Rec: A Healthier Rich and Flavorful Sausage, Kale, and Potato Soup (aka Zuppa Toscana)

A Healthier Rich and Flavorful Sausage, Kale, and Potato Soup (aka Zuppa Toscana)

This is a fabulous soup! I've lightened it up from many of the fat and carb laden recipe versions you'll find elsewhere, but you won't notice any lack of flavor and richness, for sure. Absolute luxury!

1/2 pound pork hot Italian sausage
1/2 pound of ground turkey
1 teaspoon olive oil
4 oz chopped shallots (about 2 large shallots)
1 ounce minced garlic (about 6 medium cloves)
4 ounces fresh small cremini mushrooms, cleaned well, trimmed, and quartered
2 teaspoons fresh minced oregano (or 1 teaspoon dried, fresh preferred)
2 teaspoons fresh minced thyme (or 1 teaspoon dried, fresh preferred)
2 teaspoons fresh minced rosemary (or 1 teaspoon dried, fresh preferred)
2 teaspoons fresh minced sage (or 1 teaspoon dried, fresh preferred)
1/2 teaspoon smoked Spanish paprika
1/2 teaspoon red pepper flakes (optional)
2 tablespoons water
24 ounces (1.5 lbs) red new potatoes, chunked
4 cups of your favorite poultry stock, homemade preferred (I use our Turducken stock)
2 cups unsweetened almond milk (or 1% cow's milk)
1/2 teaspoon liquid smoke
salt and freshly ground black pepper, to taste
4 ounces chopped kale (about 5-6 cups, depending on how finely chopped)
1/4 cup chopped cooked bacon, for garnish (optional)

In a bowl, combine the Italian sausage and ground turkey well.
In a large, heavy pot (I use my Le Creuset) over medium high, heat the oil and cook the meat mixture until browned well, breaking it apart into 1/2-inch pieces as it cooks.

To the browned meat mixture, add the shallots, garlic, herbs, smoked paprika, red pepper flakes (if using), water, and mix well. Cook for about 5 minutes, until the shallot and garlic begin to soften and brown slightly.
Add the chunked potatoes, stock, and almond milk. Stir well, reduce heat to low and cook until the potatoes are soft, about 30 minutes. Add liquid smoke, taste, then add salt and freshly ground pepper to preference.
Add the kale, stir well and try to poke all the kale bits under the liquid, cover, and allow to cook for another 15 to 20 minutes until the kale is cooked to your preference.

Serve with salad and topped with chopped bacon (optional - I find it doesn't need it, but some people want it in there) and enjoy! smileys/smile.gif

Regarding your broth - the quality of the broth used is directly related to the quality of your finished product, in my opinion. We make our own stocks and freeze them for easy use. In this case, I used our "Turducken Stock" made from the roasted bones and parts of turkey, chicken, and duck.
Herbs - fresh herbs are always preferred. smileys/smile.gif You can also add 2 teaspoons of minced fresh basil to the soup, if you like, but I found it quite tasty without.

Milk vs almond milk - here's a comparison you can see for yourself! In 1/2 cup... *Almond Breeze Unsweetened Original Almond Milk*: calories 15, 1 gram fat, 0mg cholesterol, 0g carbs, calcium 22% daily. *1% Milk*: calories 50, 1 gram fat, 5mg cholesterol, 6g carbs, calcium 15% daily.

Liquid smoke: I use Wright's Hickory Liquid Smoke most often. It is "...made from hickory, applewood or mesquite wood that is burned inside a chamber. As the smoke rises it is captured in a condenser and it cools. The cooled smoke forms water droplets (condensation). These droplets are then collected and filtered twice."

This soup makes a great make-ahead meal, and can be frozen for future use.

Prep time 15 mins
Cook time 45 mins
Total time 60 mins

Author: Julie Rampke
Serves: 10
Calories per serving: about 235

http://www.twobirdsonescone.buzz/a-healthier-rich-and-flavorful-sausage-kale-and-potato-soup-aka-zuppa-toscana/

http://www.twobirdsonescone.buzz/wp-content/uploads/2016/02/zuppatoscana01-small-300x196.jpg

 
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