Salmon Dip for Emergency Use Only

Emergency! Emergency!

Neighbours are coming back for unplanned dinner after a glass or two of wine or a couple of G&T's ... Emergency!!!

Salmon Dip for Stacy's Parmesan, Garlic & Herb Chips!

1 can of salmon (drained - feed liquid to your kitties)

1/2 cup sour cream (or what you have left in your reefer from dinner a night or so ago)

1/2 cup smoked salmon cream cheese

juice of one lemon

1/2 tsp crushed garlic

1 tsp fresh dill

Several grindings of black pepper

Several dashes of Chipotle Tobasco - to taste

I mushed this with the immersion blender which made it a bit gloppy. Mashing with a fork would probably be a better way to go.

Honey/Mustard Sauce for Chicken

Made this up today - since the other recipes I found for honey/mustard sauce all called for honey and I didn't have any - except for an unopened jar of "chili honey" that I got for Christmas. It's spicy, warm, and sweet. So, here goes:

Mix all ingredients together:

1/4 cup melted butter

1/4 cup chili honey

2 heaping tablespoons (or to taste) EACH of:

Orange chipotle mustard

Sweet grainy mustard (has maple syrup in it)

Cheap, regular French's mustard

2 cloves of crushed garlic

While chicken is cooking, baste it with the sauce every 10 - 15 minutes or so.

Of course, I have not yet actually COOKED the chicken - but the sauce sure tastes good in the bowl! You could probably do without the butter, but why?

UPDATE: As good as it was in the bowl, some of the flavour got lost in the cooking process. Original recipe called for one tablespoon of each mustard - not mustardy enough when cooked so I upped the mustards and added the garlic because garlic equals extra mustard in this particular instance.

Good Food in a Box, Delivered Right To My Door

I have just signed up for a food share program in Toronto! Every week, a box of fresh, locally grown produce will be delivered to my door. After researching several of these programs in Toronto, the service I decided on is Mama Earth Organics. Gavin and I love to cook, and I think this will be a tasty and inspiring way to enjoy local food over the summer. I am anticipating exploring less common vegetables that will surely send me scurrying to my cook books (and this blog!) to find new ways to prepare them. I am also excited that I won't be buying the wilted, dirty, truck-ripened produce from the grocery store across the street. It may be convenient, but it's also scary!

Just wanted to share my exciting food news!

DALE'S MISTAKE CHEESE SCONES

Pre-heat oven to 450 degrees

Makes about 10 or 12 scones

Sift together

1 and 3/4 cups sifted flour

2 and 1/4 tablespoons baking powder

1 scant tablespoon sugar

1/4 teaspoon salt (optional)

Cut 1/2 cup of cold butter into the flour mixture until the size of small peas

In a separate bowl, mix

2 lightly beaten eggs (set 2 tablespoons aside)

1/3 cup whipping cream

1/3 cup light cream

OR 2/3 cup coffee cream

Finely grate 1/2 - 2/3 cup BALDERSON'S Extra Aged WHITE Cheddar (or any other exceptionally delicious white cheddar. Don't substitute crappy cheddar!)

Chop or coarsely grate 1/2 - 2/3 cup of exceptionally delicious aged ORANGE cheddar

Mix the two cheeses into the flour mixture until well coated. Pour in egg/cream mixture and stir gently until all ingredients are moistened.

Drop batter from large spoon onto parchment-covered baking sheet - brush each scone with some of the reserved beaten egg

Bake for 10 - 12 minutes.

Since there is hardly any fat (ha!) in these scones, you will want to serve them with fresh, chilled butter while they are still warm. Enough butter so it drips down your arm when it melts.

NOTE:

The best indicator of a truly wonderful cheese scone is lots of crunchy, cheesy bits on the bottom of the scone. Since I like to make damn sure there are lots of crunchy, cheesy bits, I put some thinly sliced pieces of orange cheddar on the parchment before dropping the scone batter on top. (I use orange cheddar for this to make the scones look more cheesy!)

I may make these with a little something I discovered at our local purveyor of fine cheeses - peccorino with black peppercorns.

Buttermilk Scone Request

I thought I'd open up the floor on our new blog! I am seeking the perfect buttermilk scone recipe. I found one on smittenkitchen.com, but am open to other suggestions. Anyone?