Posts from the ‘Recipes’ Category

GARIC IS A SPRING CROP TOO

Of all spring crops, garlic possibly has the longest history and is the most universally known and loved. Native to Central Asia, now found globally, related to the onion, it’s been used in cooking and medicinally for over 7,ooo years.  The Egyptians, Romans and Greeks valued it highly and its distinctive flavor has played a feature role in every major cuisine since, and some not-so –famous ones too.  The Algonquian Indians named the meadows around Lake Michigan “Garlic Place” or “Chicago” and the name stuck when the town was built in the early 1800s.

Garlic’s medicinal applications were soon over-shadowed by its culinary ones but they do still persist. Originally it was thought to cure poxes and dropsy. Through WW II it was used as an emergency antiseptic. Today it’s sold powdered in pill form to reduce cholesterol, and believed to be a cancer preventative.

The taste is most assertive when chopped raw. Heating mellows it, and to tame the taste even further in cooked dishes, refrigeration does the trick. However, otherwise avoid refrigeration, it encourages rot. Garlic is best kept in a cool, dry, dark place and checked often because not only does it easily mold but it will shrivel to nothing as its juices evaporate. Always buy bulbs heavy for their size, firm and with no sign of mold or sprouting.

To loosen the cloves, place the head on a hard surface and press down on the root end. To peel the cloves: 

• Fold them in a dish towel and rub vigorously
• Drop in a pot of boiling water for 45 sec. Squeeze the clove and the skin pops off.
• Place the blade of a large knife over the clove and smack it forcefully with the heel of your hand, the peel pops off
• Microwave the head on high for 1 min. turning halfway through. Let cool and slip the skins off. Sautee leftover cloves in oil to cover for 5 min. and store in the refrigerator for 1 week. Later use the oil for salads.

To chop garlic, lay the clove flat and julienne it lengthwise, then lay it on its side and thinly slice it again, then slice it crosswise into fine dice. An easier way to break up a garlic clove for cooking is to mash it. Put it in a garlic press, peel and all, the meat goes through, the peel is left behind and the press is easily cleaned with a toothbrush. Garlic juice has a sticky quality. In fact Italian jewelers use it to repair cracks in opaque stones like jade and quartz. To keep the knife moving smoothly as the garlic is chopped, sprinkle with salt, about 1/8th tsp. per 3 cloves will do.

As mentioned, cooking tames garlic’s assertiveness, so for a more mellow or subtle flavor, sauté it briefly in oil before adding to a dish. This is especially helpful in seasoning cold foods and/or dishes like salads and spreads. Raw garlic can be baked when added to other dishes, but by itself, it’s usually sautéed or roasted, although the Chinese do fry it. The sauté is done in oil not butter, preferably over low heat, because butter browns quickly and garlic needs time to turn golden. Well browned or burnt garlic is bitter. Only enough oil is needed to allow it to turn easily for even cooking and never add it to hot oil. To roast garlic:

• Place one or several heads in a baking dish, adding enough oil to come halfway up the side, cover with foil and bake at 325 deg. for 1 hour.
• Place the head upside down in a baking dish, add 1/8 inch of milk, cover and microwave for 7 min. Turn right side up, drizzle with ½ tsp. oil and bake in a 375 deg. oven for 20 min.
• Buy a clay garlic roaster and use as directed. Alternately get a small clay flowerpot (NOT glazed) and matching saucer–about 3-31/2 inches high. Trim a wine bottle cork to fill about 2/3 of the drainage hole – leaving the small space open to vent. Remove outer leaves and slice the top off a head of garlic, exposing the tips of the cloves and place it on the saucer. Pour over 1 Tbs. olive oil. Cover with the pot as a lid, and microwave on high 1 min. Depending on power of your machine may need a bit more time. Squeeze the garlic cloves into a bowl and mash or use as is. Store in a glass jar, refrigerated with oil. Later use the oil for salads.

Once the garlic is roasted, you can squeeze the cloves out and spread them on bread, keep them in oil in a jar in the refrigerator for a few weeks or mash them into a paste. The paste can be used as a spread, flavoring for sauces, rice dishes, dressings, dips etc. or spooned under the skin of poultry before cooking, or on meat as it grills.

Garlic does leave an odor. To remove it from a cutting board, scrub with baking soda mixed with enough water to make a paste. To remove the odor from hands, rub them with a piece of stainless steel, a spoon, knife or pot will do, under running water or scrub with lemon juice and salt. To cleanse the breath, chew parsley, drink lemon juice with honey or eat lemon or lime sherbet.

As for commercially available forms of garlic, I find jarred cloves are more decoration than flavor. They look well whole or sliced in a dish but need reinforcement for impact.  For me, Garlic Salt is too light on garlic and too heavy on salt. Chopped dried garlic has a bit more taste but can turn a dish ‘grainy’ if not rehydrated enough, unless you want a crunchy texture. Dried sliced is slightly better and holds up well in cooking but may need some reinforcement to achieve desired flavor. My go-to is Garlic Powder. It incorporates into a dish as smoothly as pureed, the flavor can be controlled. And it’s easy to use; a little sprinkle on roasting chicken or in many cream sauces adds ‘that finishing touch.’ A bottle on the pantry shelf is always welcome. In fact it can be an alternative choice in most recipes if you don’t want to work with fresh, including several of the international recipes below. I choose them to show garlic is truly a global food.

RECIPES

Indian Chutney:  1 ½ cup yield

2 cups cored and chopped apples

½ cup chopped onion

½ cup raisins

2 minced garlic cloves

1/3 cup vinegar

¼ cup EACH brown sugar and water

1 Tbs. curry powder

½ tsp. EACH salt and ground ginger

1/8 tsp. Each cinnamon and cloves

2 Tbs. candied citron*

Cook everything together in an uncovered pot over low heat for 50 min. stirring occasionally to prevent sticking. Cool and put in jelly jars. I cover the top with paraffin.  Stored in a cool, dark place this will keep for 1 year.

*Available in supermarkets and some Dollar Stores before Christmas.

Mexican Artichoke Salad: 8 servings ½ cup each

(2) 16 oz. cans artichoke hearts drained and halved or 8 medium artichokes

¾ cup red wine vinegar

1 tsp. freshly ground pepper

1 tsp. minced garlic

¼ tsp. salt

1 Tbs. dried basil

1 Tbs. sugar

1 cup chopped fresh cilantro

¼ cup olive oil

Fresh greens

If using fresh artichokes, remove the outer leaves, slice about ¼  off the tops, peel the tough outer layer from the stems, cut in half and remove the fuzzy choke.  Add to boiling water to cover, with a little lemon juice and salt, cook for 45 min. Drain and cool.  Combine all the other ingredients in a jar, shake well and pour over the artichokes. Allow to marinate, chilled at least 1 hour before serving. Toss gently and serve over sliced greens. This goes best over heartier greens, spinach or blanched kale, with stems removed.

Italian Garlic Alfredo Sauce: Serves 4

1 cup fat-free evaporated milk

½  cup half and half

1 ¼ cups grated Parmesan

8 mashed, roasted garlic cloves

¼ tsp. pepper

2 chopped scallions

12 oz. cooked pasta

Bring milk and ½ and ½ to a light simmer. Stir in 1 cup cheese and stir until smooth. Remove from heat and mix in garlic, pepper and scallions. Toss with cooked pasta and garnish with remaining cheese. Serve hot.

French Garlic Soup: Serves 6-8

3 quarts water-optionally use canned vegetable broth for all or part

2 cups EACH sliced carrots, diced potatoes, diced onion

1 Tbs. salt

2 cups cut green beans-frozen is fine

2 cups canned white beans like Navy

1/3 cup strand pasta like spaghetti broken in pieces

1slice stale white bread – crumbled

1/8 tsp. pepper

Pinch saffron

Pistou

4 cloves mashed garlic

6 Tbs. tomato puree

¼ cup chopped fresh basil or 1 ½ Tbs. dried

½ cup grated Parmesan

¼ to ½ cup olive oil

Boil first 3 ingredients for 40 min. Add the next 6 and cook for 20 min. Meanwhile make the Pistou. Place first 4 ingredients in the bottom of the soup tureen or serving bowl and mix to a paste with a wooden spoon. Whisk in the oil by the drop until the consistency of a sauce. When soup is cooked, whisk in 1 cup then stir in the rest. Serve soup with rounds of toasted bread brushed with olive oil.

American Garlic Flavored Fish Steaks: For (2) I inch steaks

2 Halibut, Swordfish, Marlin or Tuna steaks about 1-1 ½ inch thick

2 cloves garlic minced

6 Tbs. olive oil

1 tsp. dried basil

1 tsp. EACH salt and pepper

1 Tbs. lemon or lime juice

Chopped parsley

Mix all the marinade ingredients and steep the fish 1 ½ to 2 hours. Grill or broil fish about 4 inches from heat source 4-7 min. per side, depending on thickness of the steaks. Use the marinade to baste occasionally. Heat the balance of the marinade, serve as sauce over the fish and garnish with parsley.

Cuban Garlic Citrus Sauce: Yield 1 cup

5 cloves minced garlic

1/3 cup olive oil

3 Tbs. chopped fresh cilantro

1/3 cup fresh lime juice

2 Tbs. orange juice

½ tsp. EACH dried oregano and ground cumin

2 Tbs. water

Ground pepper and preferably Kosher salt to taste.

Heat oil in a deep pan over medium heat. Cook garlic and cilantro until just beginning to brown, about  2-3 min. Add the juices, herbs and water, boil for about 2 min. until juices mellow. Season with salt and pepper and allow to cool to room temperature before using. Store, refrigerated in an airtight jar. Shake well before using, Keeps for 7-10 days. Use on roasted or grilled poultry or pork.

HAPPY SAINT PATRICK’S DAY

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.  I cover both the traditional and modern versions of the favorite choices for the day in my book Some Saint Patrick’s Day Recipes for only $2.99.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved.  Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday. However, as is often the case, there are ways, to satisfy craving for the traditional meal with far less expense, time and effort. Spoiler Alert—one involves canned corned beef.

There are also new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan: ”Butter makes everything better.” For anyone who’s ever tasted butter in Europe and noticed the difference, this brings back memories.

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers.  There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see directions below). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

SAMPLING OF RECIPES

Parsley Pinwheels:

1 can Crescent Rolls

½ bunch of fresh parsley-stems removed and chopped

(1) 4oz package of cream cheese

Lemon Pepper

Garlic powder

Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls

Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions

4 lb. cut of corned beef

1 large or 2 small heads of cabbage- enough for a generous sized wedge per person

5-6 white potatoes-whole or halved- for number of servings -unpeeled

6 Peeled carrots, halved–optional

1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot

Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.

Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.

Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.

ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.

———————————————————————————————————————————————

Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.

8 cups water

1 cup salt

3 Tbs. brown sugar

1 bay leaf

6 peppercorns

1 clove garlic-minced

¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all

Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.

 With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:

1 ½ lb. lobe cut from a ham

Omit the water and salt from the above list of ingredients

Measure half quantities of the remaining spices and seasonings.

Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.

Pork Butt or Boston Butt: This takes the full 8 days to absorb the flavor and isn’t quite as convincing as the am, but for those who wish to deal with pork butt, it is a real money saving substitute. The texture and grain of pork but are similar to that of beef brisket. The taste is sufficiently neutral to allow the corning to properly infuse it.  Please check my post from Jan.19, 2023 to learn about pork or Boston Butt.

————————————————————————————————————————————-

Corned Beef Hash: Serves 4-additional variations in the book

2 cups cooked corned beef—diced

2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced

1 small onion—diced

½ cup milk or cream

Salt and pepper to taste

Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350deg. oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; pass ketchup on the side.

 Emerald Ice: Serves 1

1 scoop Lime sherbet per serving 

Green Crème de Menthe liqueur

Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish Coffee: Serves 1

5-6 oz. fresh, hot black coffee

11/2 oz. Irish whiskey

1 tsp. sugar

Sweetened whipped cream

Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –

Traditional Brisket Cut

“Flat” and “Point”

“Corning” Defined

General Cooking

Optional Corned Cuts

Use of a Slow Cooker

Cost

Home Corning

Ham

Canned Corned Beef

Canapes

First Courses

Entrees

Leftovers

Salads

Breads

Desserts

Finale

Corning Directions

Beef

Ham

LEARN ALL ABOUT SEAFOOD

For me, growing up in a seashore resort, with fresh seafood always available, we enjoyed it all year, not seasonally. Nor until I went away to school, did I realize how many people refused it, were suspicious of it and were generally un or miss informed about that whole category of foods. I heard people moan about Lenten traditions and the emphasis on serving fish once a week. After I began to travel, I was surprised to learn that Americans consume far less seafood than those in other countries, one-fifth the amount per capita than the Spanish for example.

Interestingly, after fifty years of focus on nutrition, diet and health, with the benefits of eating fish being praised, statistics haven’t changed much. Modern freezing and transportation facilities have made globally resourced seafood available to even the most inland towns in the U.S. There are now over 66 varieties of fish alone sold. However, though consumption in restaurants has markedly increased, OTC purchases are only slightly higher, with the bulk remaining in the traditional categories of locally resourced items.

This indicates that Americans are willing to eat more seafood and try new offerings, but lack the knowledge to be confident in buying and preparing it. All About Seafood clears the confusion by defining the main sections within the category, fish, shellfish, mollusks, even canned fish, describing the items in each section and how to use them. It gives detailed directions on how to choose and how much to buy per serving (including a shrimp chart), how to store (safe handling for fresh and frozen), prepare, including skinning fillets, and serve them with recipe examples. It explains the differences between salt and fresh water fish and separates fish species into specific types offering options for nutritional and serving purposes.

Below is a selection of recipes from the book which offer new twists on familiar products. If you want more suggestions for serving seafood these blogs are filled with them. Also, I always write a post for Lent and usually a few over the summer. Simply check the Archives, using the drop menu in the right margin of any blog page to go to the article, or scroll the panorama on the Home Page and click the ‘Read More’ button on any post which interests you. I would especially recommend June 15, 2013,     Sept. 25, 2013,   April 23, 2014,   April 15, 2015,   March 16, 2017,    July 6, 2017,   July 13, 2017,   Feb. 8, 2018,   Feb. 15, 2018,   June 14, 2018,    March 23 , 2019,  Feb. 21, 2020.

RECIPES

Avocado Bisque;  4 Servings

2 avocados cut into chunks

3 cups chicken broth

1 cup sour cream

2 Tbs. chives

(4) Skinless salmon filets @ 4-5 oz. each

Salt and pepper to taste

Step 1-Puree avocado and broth in a blender until smooth and creamy adding 1/2 cup sour cream. Chill

            at least 2 hours and up to 8 to thicken. Stir well.

Step 2 – Bring 2 in. of water to a simmer in a sauté pan. Poach salmon 8 min. per inch of width until light

              pink and flakes. Allow to cool.

Step 3 – Divide soup among 4 soup plates. Place one salmon fillet in the center of each and top with a

 dollop of remaining sour cream and garnish with chopped chives. Serve cold.

Alternate Variation: Replace avocados with 2 large English cucumbers peeled and sliced OR 3 large farm stand cucumbers peeled, seeded and sliced. Simmer cucumbers in broth until soft-about 10 to 15 min.

Proceed with blender as directed above. 

Gravalax—This is for 1 ¼ lb. Make adjustments for larger or smaller amounts.

1 ¼ lb. salmon fillet – with skin

2 Tbs. sugar

¾ cup chopped fresh dill

2 Tbs. Kosher salt

1tsp. fresh ground pepper

Mix all the dry ingredients. Pat the fish dry and rub all over with the seasonings. Wrap in plastic place on a flat surface, cover with a plate or pan and weigh down with cans or a brick. Refrigerate for 2 to 3 days, draining liquid daily, replacing wrapping each time. Before serving, scrape off seasonings. Cut in very thin slices on a 30 deg. angle with a sharp knife, lifting them off the skin as you go. Serve in any recipe that calls for smoked salmon—generally serves 4

Coconut Crusted Tilapia: Serves 4

4 Tilapia filets – about 1lb

1 cup plain Panko

½ cup sweetened coconut flakes – toasted

½ cup + mayonnaise

Lemon pepper

Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.

Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.

Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once

NOTE: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.

Salad Nicoise: Serves 6 – 8

1 lb. fresh whole or cut green beans – frozen is fine

6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained

(2) 6 oz. cans solid white tuna in water – drained*

(1) 5 ¾ oz. can pitted black olives

4 hard-boiled eggs – quartered

4 Roma or small tomatoes – quartered- OR  1 pt. cherry or grape tomatoes

Bibb lettuce or Romaine

Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets

Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.

Line a large platter with the lettuce leaves. Gently fork separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center.  The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.

Serve with the dressing created for this salad, below.

NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.

Nicoise Dressing:  Serves 6- 8

4Tbs. minced shallots – or mild onions

2 Tbs. dry mustard – 4 of Dijon can be used

5 drops of hot sauce

5Tbs red wine vinegar

3Tbs fresh lemon juice  – 2 tsp. of concentrated  will do

2 ½ cups salad oil.

Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side

Shrimp Creole: Serves 4

1 lb. medium shrimp—raw, cleaned

½ cup onion in large dice

½ cup celery in ½ inch slices

1 small green pepper in large dice

4 cloves garlic – sliced- or 1 Tbs. jarred

2 Tbs. oil

6 oz. can tomato paste 

1 Tbs. Worcestershire sauce

1 lb. can whole tomatoes with juice

1 tsp. hot sauce

2 tsp. cornstarch dissolved in

2 Tbs. water

Salt and pepper

2 cups long grain rice or 4 servings of precooked rice

1 envelope chicken bouillon granules

Red pepper flakes to taste

Sauté vegetables and garlic in oil until crisp tender. Add tomatoes and tomato paste, hot and Worcestershire sauces. Cover and slow simmer 20 min. add cornstarch mixed in water and stir to incorporate. Add red pepper flakes to taste. . Pile shrimp on top, cover and simmer 15 min. more.  If making rice from scratch, add bouillon to water, if using precooked, stir in granules and heat through. Serve shrimp over rice.

Creamy Tuna Mold: Serves 8-10

3 envelopes Knox unflavored gelatin – divided

1 cup water – divided into two half cups

1 ½ cups small curd cottage cheese

¼ cup finely diced green bell pepper

2 Tbs. finely diced or grated onion

Salt and pepper

(2) 5 ½ oz. cans chunk white tuna – drained

½ cup finely diced celery

2 Tbs. lemon juice

¾ cup mayonnaise

2 quart solid mold

LAYER I

Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.

LAYER II

Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, and tuna. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

Bowtie Pasta with Salmon in Vodka Dill Sauce: Serves 8

1 box bowtie pasta

16 oz. jar Vodka Sauce

16 oz. can salmon – cleaned and drained

2 Tbs. Dried dill weed

2 drops hot sauce – optional                                                                                       

Warm the sauce over low heat adds the hot sauce. Cook the pasta to desired doneness and drain. Have the salmon cleaned and drained. Toss the pasta with just enough sauce to coat. Add the salmon and dill and toss gently to incorporate. Serve hot.

The above recipe is an easy, quick version of a classic. For those who want to try it in the classic form, the recipe is below, or perhaps just to make the sauce instead of using jarred.

Smoked Salmon in Pasta with Vodka Sauce: Serves 4

(1) 20 oz. can crushed tomatoes OR 11/2 lbs. fresh Plum tomatoes skinned, seeded finely chopped

1 cloves garlic – mashed

1 medium onion – diced

1 Tbs. oil or butter

½ cup Vodka

½ cup heavy cream

(1) 8oz package sliced, smoked Salmon

1/3 cup chopped fresh parsley

1 lb. of a shaped pasta – bowties are traditional

Dash of red pepper – optional

Slice salmon in 1 inch pieces. In a skillet over medium heat, sauté the onion in the oil or butter for 2 min., add the garlic and cook 1 min more. Add the tomatoes, lower the heat. and simmer about 10 min., to reduce slightly and mash a bit, Add the vodka and simmer 5 min more. Add the cream, stir to incorporate well and simmer another 5 min. Gently add the salmon and heat through, stirring very little to avoid tearing the meat, about 15 sec. Cook the pasta al dente while the tomatoes are simmering. Drain and, while still hot, gently pour into the skillet, then turn the contents of the skillet onto a platter, and apportion on 4 plates, gently guiding it with a wooden spoon. The object is to have the pasta fully coated with the sauce, while leaving the meat pieces intact. Sprinkle with the fresh parsley, and serve.