Mushroom
Salmon Pie
Submitted
by: Barbiel |
1 cup
finely grated Gruyere cheese
1 pastry for 9 inch single pie shell, unbaked
1 tablespoon butter
3/4 lb salmon fillets, cut into 1 inch strips
1 cup sliced fresh mushroom
3 eggs
1 1/2 cups half-and-half cream |
1
pinch dried oregano
1 pinch dried thyme
1/4 teaspoon salt
1 pinch pepper
additional whole sauteed mushroom (optional)
dried oregano (optional) |
| Preheat oven to
350°F. Spread Gruyère evenly over bottom of unbaked pie shell.
Melt butter in large skillet over medium heat. Add salmon and
mushrooms and sauté about 3 minutes, turning salmon strips once.
Cut salmon into 1-inch chunks, then arrange salmon chunks and
mushrooms evenly over pie shell. Beat eggs with half-and-half,
oregano, thyme, salt, and pepper, and pour over salmon and
mushrooms. Bake until center is set and top is golden, about 45
to 50 minutes. If pie edges start to brown too much, cover pie
edges with aluminum foil or, if during the last 10 to 15 minutes
of baking time, cover the whole pie loosely with aluminum foil.
Remove pie from oven, let rest 5 minutes, then slice and serve
warm with a fresh green salad or steamed vegetables. If desired,
decorate center of pie with additional mushrooms and a
sprinkling of oregano before slicing. Makes 6 servings. |
Tea Cake
Submitted
by: Barbiel
 |
3 egg yolks
3 tablespoons butter
1 1/2 cups caster sugar
1 1/2 cups all-purpouse flor
1 teaspoon cinammon |
1 cup apple-cinammon flavored tea
2 apples, peeled and diced
1 tablespoon baking powder
2 egg whites |
| Using
an electric mixer eat sugar, egg yolks and caster sugar. Add
flour, cinnamon, tea and apples. Beat very well. Add baking
powder to the mixture. Don't beat any more. Beat egg whites
until firm and add to the mixture. Butter a round form and
microwave for 8 minutes at 80 and 3 minutes more at high. |
Pea Soup
with Chive Oil and Peppered
Crème Fraîche
Submitted
by: Barbiel
Foto by Maryellen Baker
|
Soup
4 cups freshly shelled fresh peas
4 cups chicken stock
4 slices pancetta
2 tablespoons shallot, chopped
1/2 cup chopped celery
salt to taste
1/2 teaspoon sugar, if necessary |
Chive
Oil
bunch of chives, torn into thirds
1/4 teaspoon salt
1/2 cup canola oil
Peppered Crème Fraîche
1/2 cup Crème Fraîche
1/8 teaspoon white pepper |
Soup: Bring the peas and stock to a boil in a
medium saucepan. Cook until very tender, about 7 to 10 minutes.
Meanwhile sauté the pancetta until crisp. Drain on paper towels.
Crumble when cool, then set aside. Add the shallot and celery to
the pancetta fat and cook over medium heat until translucent,
about 4 minutes. Using a slotted spoon, scoop the peas into a
blender along with the shallot and celery and purée. With the
motor running, slowly pour in 2 cups of the chicken stock
through the opening in the cap and whirr until smooth. Work in
two batches, if necessary. Pour the soup back into the saucepan
and heat over a low flame until hot. Season to taste with salt.
If the peas were particularly large and starchy, add the sugar.
Chive Oil: Place the chives and salt in the
bowl of a food processor and pulse until minced. Add the oil in
a steady stream through the feed tube and process until fully
blended. Pour into a small bowl or squeeze bottle and set aside.
Peppered Crème Fraîche: Whisk
the white pepper into the Crème Fraîche.
To serve, ladle the soup into 4 bowls. Using a spoon or squeeze
bottle, drizzle a spiral of the chive oil on top. Crown with a
dollop of peppered Crème Fraîche and sprinkle with the crisped
pancetta crumbles. This recipes serves 4. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
  
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|
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