"Those who forget the pasta are condemned to reheat it." ~Unknown

Sunday, January 22, 2012

Potatoes, Salmon, Winter

     Yesterday, we went to the Mythbusters: Behind The Myths tour; it was sunny and bright outside, not a cloud in the sky.  When the show started, Adam Savage said, "I don't believe that it rains here all the time.  I've been to Portland six times now, and not once has it rained."  But now, we are back to normal, it's been drizzling all day.  To help correct for the cold, dreary weather, Cy's decided to make some classic comfort food, loaded-baked potatoes.  The potatoes themselves are currently doing their first bake in the oven next to some brownies Dad has made for dessert, while bacon is cooking on the stovetop.  Throughout the house, you can smell the brownies and the bacon.  Mmmm.
     The bacon, brownies and potatoes are now done.  Dad is picking kale from the winter garden, and Cy is separating egg whites for some salmon cakes.  Once the potatoes have been filled and are in the oven, The salmon cakes will get into full swing, with some King salmon that our cousin Drew caught in Alaska last summer. The Salmon Cakes are just egg whites, soy sauce, green onions and finely minced ginger. They are pressed into cakes and then baked on a cookie sheet
     The loaded potatoes are out of the oven. The tops were dressed up with some cheddar and bacon which made a nice appetizer. The salmon cakes are going in.  Cy's working on a salad, and I've been called up to make tartar sauce.  Dinner should be ready relatively soon, and it should be great.

     It was great.  The baked potatoes were amazing, they had a cheddar topping that had melted, then hardened into a crust on top and were filled with bacon.  The salmon cakes were excellent as well, they had just a touch of ginger in them, and they were nice and crunchy.  My tartar sauce caught a little flak, as usual, for using sweet pickles instead of dill.  The salad was good, though I wasn't a big fan of the dressing, which was made with some sort of super-thick Hungarian buttermilk.  Once we digest, Dad will be serving up his brownies.

1 comment:

  1. Gents --

    How did Cousin Drew preserve the salmon? Canned, without salt? Why no salt? The salmon cakes look sublime.

    When I started reading, I thought you were going to stuff/twice-bake the potatoes with the salmon as the real "pink gold" in the potato. Like down here, we would drop a bunch of chopped mutton or pulled pork up on that.