Food Porn and Discussion.

[arw]

Salmon Wellington

I've only had it Forepaugh's in St. Paul.

I've only been to Forepaugh's once, for a bridal shower, and I was not impressed with the food. The place itself is really cool but the food was horrible.

 

[Thora]

I've never had Salmon Wellington before, but I LOVE salmon, and that looks fabulous!

Do you mind sharing the recipe, arw?

 

[kramwest1]

I've only been to Forepaugh's once, for a bridal shower, and I was not impressed with the food. The place itself is really cool but the food was horrible.

I know it's gone through a few ownership changes. I haven't been there for at least 5-6 years.
In the 2 times I've been there, I had the Salmon and a petit filet-both great. If I remember though, the desserts were nothing special.

Ugh, now I need some salmon.

 

[arw]

I know it's gone through a few ownership changes. I haven't been there for at least 5-6 years.
In the 2 times I've been there, I had the Salmon and a petit filet-both great. If I remember though, the desserts were nothing special.

Ugh, now I need some salmon.

they don't have a pastry chef working there so the desserts are just done by one of the line cooks. I'm sure they are very basic.

 

[arw]

I've never had Salmon Wellington before, but I LOVE salmon, and that looks fabulous!

Do you mind sharing the recipe, arw?

of course....just have to find it again. It's really easy with not a lot of ingredients.

 

[arw]

Salmon Wellington

1 sheet of puff pastry (I think the Pepperidge farm has 2-3 sheets in a package)
3 large cans salmon
3/4 cup crushed ritz crackers (about 20 crackers...if it's more I just throw it all in.) Just adds extra flavor
1 medium white onion
1/2 cup sour cream
1/2 stick of butter
Lemon Pepper and Garlic Powder...pinch of each

thaw the sheet of puff pastry and roll out. Mix all of the other ingredients together. Put in the middle of your sheet and fold over each side of the puff so you have a log. Seal with egg wash (I use 1 egg and some milk) including the ends. Flip over so the seams are on the bottom. Then egg wash the rest of the log and sprinkle sesame seeds on top. Also vent the top.

Dill sauce

1 cup sour cream
2 T milk
1/4 cup mayo
pinch of salt
2T dill


my mom and I worked on these together....I made 3, she made 1. She didn't flip hers down so the seam was on the top. One of my cousins told me to give the kids pieces from the "reject" My mom wasn't amused!

 

[bonocomet]

Gonna have to try that. Salmon is one of my favorite dishes.

 

[kramwest1]

I've seen it with spinach, asparagus or wild mushrooms in it, too.

All ways =

 

[IWasBored]

never heard of it. but this thread generally reminds me i'm kind of limited in foods 1) i can cook and 2) foods i'm willing to try otherwise.

 

[Thora]

Awesome, thanks! I'll have to make that soon.

And how much is a half stick of butter? We don't have butter sticks in Canada...

 

[arw]

Awesome, thanks! I'll have to make that soon.

And how much is a half stick of butter? We don't have butter sticks in Canada...

2 oz....a pound is 4 sticks so each stick is 4 oz. We only use pounds in professional kitchens so the stick thing throws me off at home when I cook/bake.

 

[Thora]

2 oz....a pound is 4 sticks so each stick is 4 oz. We only use pounds in professional kitchens so the stick thing throws me off at home when I cook/bake.

Okay, so thanks to google, that's 1/4 cup. Why on earth can't everyone have the same measurements?!

Thanks!

 

[arw]

Okay, so thanks to google, that's 1/4 cup. Why on earth can't everyone have the same measurements?!

Thanks!

how do you know how much 1/4 of a cup is without melting extra butter? Do you buy your butter in 1 pound blocks? I can tell by looking at a pound of butter how much I need in terms of ounces, cups, or sticks but that's because I bake for 8-10 hours a day. But most of my recipes at work call for 5-10 pounds at a time so I don't have to deal with anything other than pounds.

 

[Thora]

how do you know how much 1/4 of a cup is without melting extra butter? Do you buy your butter in 1 pound blocks? I can tell by looking at a pound of butter how much I need in terms of ounces, cups, or sticks but that's because I bake for 8-10 hours a day. But most of my recipes at work call for 5-10 pounds at a time so I don't have to deal with anything other than pounds.

Yeah, it comes in 1 pound blocks. I usually keep half in a covered butter dish on my kitchen counter so it's room temp, and then keep the other half in the fridge. I don't bake things all that often (all the recipes that I usually use for cooking don't call for any butter, or I can just throw the cold butter into the pan and melt it that way), so it's never really an issue. If I don't have enough room temp butter, I'll just delay baking until more butter comes to room temperature, rather than microwaving lots and wasting the extra.

 

[mama cass]

we do something very similar with salmon, "salmon en croute", but using fresh salmon fillets wrapped in puff pastry - i use trout fillets though as i'm allergic to salmon... it's really really easy though and delicious!

 

[anitram]

how do you know how much 1/4 of a cup is without melting extra butter? Do you buy your butter in 1 pound blocks? I can tell by looking at a pound of butter how much I need in terms of ounces, cups, or sticks but that's because I bake for 8-10 hours a day. But most of my recipes at work call for 5-10 pounds at a time so I don't have to deal with anything other than pounds.

It's pretty easy to tell because every single lb or 1/2 lb of butter I've bought has markings on the foil indicating 1/4, 1/2, 1 cup, etc. So you just cut it at that line.

 

[arw]

It's pretty easy to tell because every single lb or 1/2 lb of butter I've bought has markings on the foil indicating 1/4, 1/2, 1 cup, etc. So you just cut it at that line.

oh...that's how our sticks are. They are marked in tablespoons but say how many you'd need to make 1/4, 1/2....But our 1 1b blocks of butter at work do not have anything like that on it.

 

[arw]

made good use of my extra puff dough from last week's salmon wellington:

apple strudel

I also made an apple galette but it's not pretty enough for a picture

 

[IWasBored]

Apple galette

Words like that are what remind me I don't belong in this thread. What is a galette?

 

[GirlsAloudFan]

It's a men's razor.

 

[kramwest1]

The next installment of weird brownie pan trials:

(I put too much batter in. 1.5 X recipe would have been right.)

 

[bonocomet]

Whatever it is it looks good. Is it peanut butter something or other?

 

[kafrun]

Whatever it is it looks good. Is it peanut butter something or other?

Please be peanut butter.

 

[kramwest1]

It's my Blonde Brownies (brown sugar brownies) (Blondies, whatever).

I like the pan! It does have more in the way of edges, and if I hadn't put too much batter in, I could have dumped them out all still attached to each other, and people could just tear one off.

I probably could easily modify the recipe to include peanut butter.

Here's the original, single batch recipe:

1/2 cup butter
1 1/2 cups brown sugar (packed)
2 eggs
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
Chocolate chips

Melt butter in pan and mix in brown sugar. Add vanilla, salt, baking powder and flour. Mix well. Add eggs. Make sure batter is well mixed and pour/spoon into pan. Top with chocolate chips if wanted.
Bake at 350 F for 30-35 minutes. Top should look nicely browned and somewhat crispy when done.

I love this recipe because 99 percent of the time I have all of the ingredients on hand.

 

[bonocomet]

Thank you! I love blondies too but I never remember to make them! I'm going to try this. Now to put that pan back on my Christmas list.

And peanut butter would have been good.

 

[kramwest1]

Thank you! I love blondies too but I never remember to make them! I'm going to try this. Now to put that pan back on my Christmas list.

And peanut butter would have been good.

I was shopping for a wedding present at Bed Bath & Beyond, and this latest brownie pan threw itself into my arms. Nothing I could do.


I think you could just add some peanut butter and maybe leave out an egg yolk and some butter? Must try.

ARW?

 

[arw]

just add the peanut butter, maybe 1/4 cup....or you could add peanut butter chips. If you add peanut butter and not chips, taste the batter. If it taste like pb then you're good to go but if not add a little more. Never cut out ingredients but it's always ok to add things to give it flavor.

 

[bonocomet]

Oh cool!

(I'm not a big fan of PB chips but I love PB cookies so I might try adding the PB! )

 

[arw]

You can do just about anything to a cookie/cake/brownie recipe to make them your own by adding your favorite things to it. My last job was at a cake shop and we only used 3 recipes but made 14 daily flavors...

 

[KhanadaRhodes]

i love blondies. so yummy. don't get me wrong, brownies are awesome but i don't want to have chocolate all the time. the only thing that sucks for me is usually pre-made ones have nuts in them, eww. i might have to try making my own once