Pie season

This post-Thanksgiving blog post is courtesy of a request for the pie crust recipe I use. I'm quite sure there are those out there who think I'm blaspheming all that is good and right in pie world by posting this Betty Crocker recipe, but I like it best and it is easy! I've tried a lard pie crust and nope! didn't like it! So here's the Oil Pastry crust thanks to Betty Crocker!

For 8-9" one crust pie:
1 c. + 2 Tbs. plain flour
1/2 tsp salt
1/3 c. oil
1-2 Tbs. cold water

For 10" one crust pie or 8-9" two crust pie:
1-3/4 c. plain flour
1 tsp salt
1/2 c. oil
3-4 Tbs cold water

For 10" two crust pie:
2-2/3 c. plain flour
1-1/2 tsp salt
3/4 c. oil
4-5 Tbs cold water

Measure flour and salt into bowl. Add oil; mix. Sprinkle in water, 1 Tbs. at a time until dough almost cleans the side of the bowl. If dough seems dry, add 1-2 Tbs. oil, not water). Gather dough together; press firmly into a ball.

Shape dough into flattened round (divide into 2 for 2 crust pie). Place between 2 strips of waxed paper (taping two strips together for larger pies). Roll pastry 2 inches larger than inverted pie pan. Peel off top paper. Place pastry, paper side up, in pan. Peel off paper. Ease pastry loosely into pan. If you are pre-baking the pie crust, pierce multiple times with a fork and bake at 475°F for 12-15 minutes, allowing crust to cool before filling. For two crust pie, roll the same way, cutting slits in the crust after removing the top paper and before placing over filling.

What is this?! A BLOG POST!!

I realize it has been awhile again! The great thing is, I've had some time lately and in that time I've spent some of it with my dear sister who wanted some recipes! I promised her the recipes so here they are! When she was with me the other day I served salmon cakes (based on a crab cakes recipe) and a simple salad dressed with a lemon vinaigrette.  These salmon cakes are so good as cold leftovers that I plan to have them frequently to eat with salads when I'm working - starting later this month! Yes! That's right! After 2 years of "just sitting around eating bon-bons" (and studying!) I have the degree and the state credentials to practice as a registered nurse! I also am grateful that I will start my residency on the medical oncology floor where we'll care for cancer patients, palliative care and hospice patients, as well as medical overflow from the rest of the hospital. It should give me a broad expanse of experience as well as point me in the direction of hospice care which is what I'm really feeling drawn to this last while!

It's also busy around our house with a bathroom remodel. Such a fun mess.... The project has required that I do some clearing/sorting/purging so I guess that's not all bad! I've also had some time to do some paper-crafting -- something else that took a back seat over the course of the last 4 years!

Good to see you again - enjoy these recipes!

Crab Cakes

(or Salmon Cakes!)

2/3 cup panko (Japanese breadcrumbs), divided

1 tablespoon minced fresh flat-leaf parsley

2 tablespoons finely chopped green onions

I like to also add 1-2 Tbs finely chopped red pepper

1-2 Tbs finely chopped celery if I have it

2 tablespoons canola mayonnaise

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon Old Bay seasoning

1/2 teaspoon Worcestershire sauce

1/8 teaspoon kosher salt

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, shell pieces removed

1 tablespoon olive oil

1 lemon, quartered

1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties. If serving with as a main-dish salad, I like to make 8 smaller patties so the salad takes the limelight!

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. 

I follow these directions to prepare the fresh salmon. I will freeze pre-portioned packages of 8 oz. of salmon to use later. 

Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Lemon Vinaigrette

1/2 cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1/2 teaspoon grated lemon peel

1/2 teaspoon sugar

Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)