Archive for the ‘Seafood’ Category

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Lemon Shrimp

Friday, March 28th, 2014

430 LemonShrimp-1


Going into the weekend with a well-stocked refrigerator makes for more relaxing time on the couch and since I’m in the middle of three books that I’m thoroughly enjoying (see note below), I’m going to make this shrimp for the weekend. Read more…

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Seared Peppered Salmon with Ginger-Mushroom Cream Sauce

Friday, May 11th, 2012

A friend remarked to me the other day that since her kids have grown and left home, she has had to totally readjust her cooking style.   She used to think nothing of whipping up lasagna that would serve 10 or 12 normal humans—she knew it was only two meals for her family with two growing, hungry teenagers. Read more…

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Smoked Salmon and Potato Galette

Wednesday, March 14th, 2012

This wonderful treat was inspired by an appetizer that I enjoyed at one of my favorite local restaurants—Park Plaza Gardens in Winter Park, Florida.  However, their galette was formed with shredded potatoes and I thought I’d like to try mine with overlapping potato slices.  The toppings are classic for smoked salmon—I used sour cream, capers, red onion and dill.  We made this a breakfast dish; it could also be lunch, dinner or a hearty appetizer.  Easy and delicious, you have to try this.

Smoked Salmon and Potato Galette

Serves 4


4 medium russet potatoes
2 tablespoons olive oil
Kosher salt and freshly ground pepper
8 ounces smoked salmon
8 tablespoons sour cream
4 tablespoons red onion, minced
4 tablespoons capers, drained well
1 tablespoon fresh dill, with extra sprigs for garnish


To make the potato galettes:

Line two baking sheets with parchment paper. Position one rack in the center and one in the bottom third of the oven and then preheat the oven to 375 degrees.  Slice the potatoes 1/8 of an inch thick (if you have a mandoline—use it—makes this step a snap).  In a medium bowl, toss the potato slices with the olive oil, kosher salt and pepper to taste.  Make about 8-inch circles of overlapping potato slices—two per baking sheet.  Put one baking sheet in the center of the oven and one on the bottom rack and bake for 15 minutes.  Switch the sheets and bake for 15 more minutes until the galettes are nicely browned (they will be more brown at the edges than the center, that’s okay).

To assemble the galettes:

Place one galette each on four plates.  Spread each one with two tablespoons of sour cream, two ounces of smoked salmon and then sprinkle each with ½ tablespoon of red onion and capers and the fresh dill.  Serve immediately.

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Aunt Wendy’s Shrimp ‘n Grits Casserole

Tuesday, May 3rd, 2011

Every few months, our neighborhood has a morning get together for coffee and conversation.  It’s a great chance to catch up and see one another Read more…

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Tuna Noodle Casserole

Wednesday, December 1st, 2010

At this time of year, I love to make stews and soups and casseroles.  With all of the holiday activities and preparations going on, it is nice to make something Read more…

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Salmon Stew

Tuesday, October 5th, 2010

Our neighbors visited Alaska this past August—the perfect place to go to escape the heat of a Florida summer.  In keeping with the majesty and beauty of Alaska’s geography, the cuisine there relies on bountiful fresh fish–notably salmon and halibut. Read more…

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