Sunday, February 17, 2008

Smoked Salmon Quesadillas


It always cracks me up when I have to publish a photo that shows something half eaten (like this one or my puffed pastry tart.) Actually, it just means that it was so irresistibly scrumptious that I simply couldn't wait to dig in. This was a satisfying late night snack/dinner I came up with one night after work. It also would probably make a really good hors d'oeuvre for a party if it was cut into smaller triangles or if smaller tortillas were used (maybe using a 3" round cookie cutter to make individual tiny ones? cute!) I think it could have used a little sour cream, but alas, there was none to be found at midnight in the pescetarian's kitchen on a Friday night! It was still really good though I WILL be making this again-it was so tasty! (next time with sour cream:)

RECIPE
Smoked Salmon Quesadillas
  • 1-2 ounces smoked salmon (I like cedar or alder wood smoked, but gravlax or Scottish style would work, I'm sure)
  • 2 taco sized flour tortillas
  • a good sprinkling of shredded pepper jack cheese
  • 2 tbsp whipped cream cheese
  • about 1/4 -1/2 tsp minced fresh jalapeƱo pepper(more will make it hotter)
  • 1/2 tsp chopped cilantro
  • 1/8 c chopped scallion
  • scant 1/8 tsp cumin
  • cooking oil spray
  • snipped chives for garnish
  • mix the cream cheese with the pepper, cilantro, scallion, and cumin.
  • spread one of the tortillas with the cream cheese mixture
  • spray a small skillet with oil and heat over medium heat
  • add the prepared tortilla to the skillet with the cream cheese side up
  • arrange the smoked salmon on top so it is spread rather evenly
  • sprinkle the scallions over the salmon and then sprinkle the cheese
  • top with the remaining tortilla and cook until bottom tortilla is starting to brown
  • slide the quesadilla onto a plate and spray the skillet with oil once more and place the other, raw tortilla in the pan to brown
  • when cheese is fully melted, flip the browned tortillas onto a cutting board, cut into 8 triangles and top with the chives.

Thursday, February 14, 2008

Perfect for an Easy Lunch

Guess what? The little scupper man now opens the fridge! To avoid another calamity, we had to set up a shelf just for him lest he decide to, once again, take full reign over the appliance while mommy is in the shower. (has anyone else ever had the pleasure of cleaning an entire 6 pack of yobaby yogurt off of a micro suede sofa? cuz, it's really not as thrilling as one would guess, nope not so much.) Point being, I had found a really yummy chunk of Danish blue in the cheese case at the Shoprite of all places, but alas, it had been sitting there hanging out in the cheese drawer, lonely and forgotten. See, now that all of the string cheese and babybels are on the scupper's "allowed to touch" shelf, the cheese drawer is rarely opened. So imagine my delight when I decided to forage around to make a salad for lunch yesterday, and there it was- score! Is it just me, or does cheese just make everyone a little bit happier?

RECIPE:
Mixed Field Greens with Blue Cheese, Raisins, Apples, and Toasted Walnuts in a Raspberry Balsamic Vinaigrette
(for 1)
  • 2 c mixed field greens
  • 1/4 (or more to taste) crumbled blue cheese
  • 1/4 of a tart red apple, cored and cubed
  • 1/4 c jumbo raisins
  • 1/4 c chopped walnuts
  • freshly snipped chives
for the dressing
  • 1 heaping tsp raspberry preserves
  • 1 tsp dijon mustard
  • 1/8 c good balsamic vinegar
  • 1/8 c extra virgin olive oil
  • whisk together with a fork or better yet whip it up in a little food processor until it has a smooth, even consistency
  • preheat the oven or toaster oven to broil
  • put the raisins in a mug full of water and microwave on high for 3 minutes and let sit in the hot water until ready to use (plumps em up)
  • place the nuts on a large piece of foil and toast under the broiler, 30 seconds, shake and toast another 30 seconds, careful not to scorch them!
  • toss the greens with the dressing and put into a bowl
  • drain the raisins and run them under cool water
  • top the greenswith the blue cheese, apples, walnuts, raisins, snipped chives, and freshly ground black pepper
Lunch is served-yummy

Variation:
omit the cheese to make it vegan, but, duh-obviously!