Have hope yet, dear followers, I have not abandoned the kitchen. While I may no longer be in the Quinn Street kitchen, I'm slowly venturing through culinary exploration in foreign kitchens. Here's just one of the cooking adventures that I've been up to over the course of my journeys. Awhile back I hosted a mini tapas night inspired by some choice leftover ingredients.
I fashioned a salmon dip out of a lovely cedar plank salmon from the night before. I cannot take credit for that beautiful entree but I can take some credit for this dip which was essentially the shredded salmon, cream cheese, dill, milk mixed together and seasoned with salt and pepper. It made for a scrumptious spread on toasted foccacia.
Next course up was a bruschetta recipe that I had had in mind for a while. I wanted to put a new spin on the basic ingredients to bruschetta so I added in some mushrooms and sauteed them with onions in garam masala, cumin, paprika, cayenne, coriander and turmeric.
To bring the bruschetta together, I threw sliced mozzarella onto focaccia, piled on the sauteed mushrooms and tomatoes. After toasting in the oven, I topped it off with some shaved parmesan cheese.
This recipe is definitely going to be filed away to be used again and again. The results came out just how I had wished for, the spices gave the bruschetta a unique spicy flavor that paired superbly with the mushrooms and tomatoes.
The last thing served was a prime rib panini with gouda, roasted red peppers and mushrooms. I shredded the prime rib and topped it off with a little bbq sauce which made it finger lickin good and a bit messy.
The following day I started off with crepes sprinkled with sugar, lemon juice and filled with yogurt and berries. What a sweet start to my day.