Mustard sauce

I got this recipe from a good friend Jeanine, in Utah.  We always have it with our ham.  I have asked her for it several times, so I finally decided to put it on the blog so I wouldn't lose it again.  This is her story about the recipe: "My grandmother always made this to go with ham, and I’m pretty sure all my siblings and cousins make it. I think she got it from her mother-in-law, an immigrant from Sweden." 

Mustard Sauce

2 eggs

1 cup sugar

Salt

Heaping teaspoon flour

1 teaspoon dry mustard

½ cup vinegar

½ cup water

Add sugar to beaten eggs. Add water to dry ingredients then beat. Add vinegar and beat. Cook until thick, stirring constantly.

I mix this sauce with mayonnaise for potato salad and it’s yummy. We also put it on sandwiches. I hope you enjoy it.

Creole Fish Soup

This is a recipe Aaron made up, and I wrote down what he did.
Ingredients

• 1 Tbsp olive oil 
• 1 lb fish (we used pink salmon)
• 2 quarts tomatoes
• 1 jar marinated artichoke hearts
• 1/2 large onion chopped
• 1 Tbsp creole seasoning
• 1 tsp basil
• 1/2 tsp oregano
• 6 oz small shell pasta

Directions

1. Heat oil in a large skillet.  Cook fish until done about 10 minutes, set aside.
2. In a large sauce pan combine tomatoes, artichoke hearts and onions.  Season with creole seasoning, basil and oregano.  Heat to boiling.
3. Add pasta. Cook until pasta is al dente about 8 minutes.  
4. Add fish and heat through.

Salmon Baked in Foil

Since Aaron caught 6 salmon the other day I thought I'd better find some new recipes.  I found this one on the Food Network website.  I followed this pretty closely except that I had one full filet, so I cut it into about 7 pieces with the skin on.  I sprayed the foil and placed them skin down, rather than put the topping on the skin side.  It was very moist, there were a lot of juices inside the foil.  Nothing really spectacular, but still delicious. 

Salmon Baked in Foil

Ingredients

• 4 (5 ounces each) salmon fillets
• 2 teaspoons olive oil plus 2 tablespoons
• Salt and freshly ground black pepper
• 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
• 2 chopped shallots
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape (like you would twist a candy/taffy wrapper). Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Canning Salsa

I canned salsa a while ago, but I thought I'd post the recipe here. I would make a few changed next time.  I would use very little sugar, and to make sure they stay good for longer (according to USDA regulations) I should use lemon juice instead of vinegar.  Oh, and 1 cup of jalapenos doesn't make it very hot.  It you want spicy up the peppers by 1/2 cup or more.

The Best Salsa Recipe for Canning

30 tomatoes peeled and chopped
2 green bell peppers
2 red bell peppers
10 cups chopped onions
10 cloves garlic
4-5 yellow banana pepper or 1 cup chopped jalapenos
1/2-3/4 cup sugar
2 cups vinegar
8 teaspoons pickling salt
2 teaspoons black pepper
2 large cans tomato paste

Simmer 1 1/2 hr, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired.
Jar and process, 35 minutes for pint jars and 45 minutes for quart jars.
Makes 17 pints

Grilled Bread

This is a recipe we found about 3 years ago.  We always have trouble locating when when we need it.  So I finally decided to post it on the blog.  Most of the time Aaron makes this from start to finish, although I have made the dough a few times, and he grills it.  I think it originally came from the King Arthur website.

Grilled bread
2 teaspoons dried or fresh minced garlic mixed with 2 tablespoons olive oil
¾ cup (6 ounces) lukewarm water
2 cups (8 ½ ounces)  Flour
1 cup (5 7/8 ounces)  semolina (we just use more flour)
1 tablespoon nonfat dry milk

1 ¼ teaspoons salt
2 teaspoons sugar
2 teaspoons instant yeast 

Directions

1. Use the flat beater paddle of your mixer to combine all of the ingredients till they hold together.
2. Switch to the dough hook, and knead for about 7 minutes on medium speed, till the dough is smooth. Of course you can do this in a bread machine set on the dough cycle, or do it by hand.  Whatever kneading method you prefer is the one you should use.
3. Place the dough in a lightly greased bowl, and let it rise for 45 to 60 minutes, till it’s very puffy.
4. Divide the dough into four pieces, and place them on four greased pieces of parchment, about 9” x 12” each. You can easily make this size by tearing a half-sheet piece of parchment in half. You can put them on waxed paper or plastic wrap instead. We just set them on the greased counter and cover them with a towel.
5. Flatten the pieces of dough so they cover most of the parchment; they’ll be about 1/4” thick (or thinner). Spray them with olive oil spray, or brush lightly with oil, so they don’t dry out.
6. Let the breads rise for 30 to 60 minutes, while you heat your outdoor grill to about 400°F. You can bake these in the oven. They won’t have the grill marks or the charred/smoky flavor. Preheat your kitchen oven to 425°F.  
7. Grill for about 2-3 minutes per side.  We typically grill something else and put these on just before we eat.

Chocolate Ganache

It think I might be using this recipe a lot.  So easy, so yummy.  I used about 1/4 of this for the brownie recipe I just posted.  This is taken almost completely word for word from Jamie's website - I took out the witty parts because face it, I'm not witty, at least not when I blog.

12 ounces (2 Cups) semi sweet chocolate chips
12 ounces (1 1/2 Cups) heavy whipping cream
dash salt
1/4 t vanilla 
  
1. Put chocolate chips into a microwave safe bowl and pour the whipping cream over the top of them. 
2. Stir for a bit and place your bowl in the microwave and heat it up for 30 seconds.
3. Stir the mixture together and place it back in the microwave for another 30 seconds. 
4. Stir the ingredients together again. The chocolate should be melting a bit by this point. Don't be alarmed if it looks a little bit creepy and chunky at this point. Smooth chocolate bliss is in your future.
5. Place the bowl back in the microwave again for 30 seconds then stir. By this point the ingredients should begin to combine nicely and beautifully. Whisk it together until it is nice and smooth.
6. Toss in a dash of salt a little splash of vanilla and stir to combine. 
7. At this point your Ganache will be very thin. It works well in this form as a dip. 
8. As the Ganache cools it will begin to thicken. If you are planning to use it as a glaze over cake, cupcakes or cheesecake you will want to let the Ganache cool so that it resembles the texture of thin pudding. Ganache at this "pudding" like texture is perfect for covering cakes or cheesecakes and letting a portion of the Ganache roll over the side of your dessert. Begin by covering the top of the dessert with a generous helping of Ganache. Then with a spoon, gently push some of the Ganache over the sides of the dessert. It should slowly creep down the sides and most often (if you push it over slowly) it will begin to set up as it drizzles down the sides. This makes for a beautiful presentation. 
9. Left over Ganache stores well in the refrigerator. It will set up and become fudge like. (That's nothing to complain about, now is it!) The Ganache can easily be returned to its glossy, glaze like state by heating it in the microwave for 30 seconds. 

Berries n' Cream Brownies

I was inspired by this recipe, but really I made it my own.  So simple so delicious!

Ingredients

• 1 box brownie mix (plus eggs, oil and water needed to make it).
• 3/4 cup chocolate chips (I used part semi-sweet part dark chocolate)
• whipped cream (either from a can or whip it up yourself with vanilla and a bit of sugar)
• 1 cup sliced strawberries
• chocolate ganache (I used Jamie's recipe)

Directions

1. Prepare brownie batter according to package directions.  Mix in chocolate chips. 
2. Pour into greased 9x13 baking dish.
3. Bake according to package directions. (350 F 24-28 minutes). Let cool.  
4. Cut into squares - what ever size you want.
5. Assemble dessert with a serving of brownie, whipped cream, then strawberries and drizzle with the ganache - so yummy!!!