I've christened her the 'Casserole Queen'. No matter how many years I could spend trying to make my hot dishes as perfect as hers, I simply don't have the "low and slow" cooking skill. To my gain, my husband received a good dousing of his family's grace and generosity, which he bestows upon my cooking to such a degree every week that I feel like a direct descendant of Escoffier. However, my mild paranoia suspects that in the back of his mind, there just has comparison going on. Does my perfect execution of Coquilles St. Jacques measure up to his mama's 'Granny Special'? Heck, I've had both, and have no problem admitting that 'Granny's Special' knocks the socks off my scallops dish! That, my friends, is the difference between tasty classic cuisine, and tasty family food that was shared within cozy kitchens, among much laughter and love.
I'm jealous of my mother-in-law's ability to judge a meal's readiness just by a cute little squinch of the nose, a quick glance to the heavens, a gentle whiff of the kitchen's mouthwatering aroma- only after the ritualistic habit is the decision made if dinner is either ready, or still a few minutes out. Sure, a lot of us home cooks do that: but how many of us are always right? Perhaps just as noteworthy is her ability to stave of the hungry ones who pace in and out of her kitchen, intentionally exacerbating glazed-over stares of starvation whilst mumbling about low blood sugar. The Casserole Queen has many superpowers, among them the ability to not give in to the best puppy-eyes displays of manipulative family members.
Today's dish comes from a recipe collection scraped together by my hubby's cousin. Entitled 'Recipes for a Cure', the cookbook was produced as a fundraising effort for diabetic research; Cousin's daughter was diagnosed with Type 1 (juvenile) diabetes three years ago. Many of hubby's relatives (on both sides!) contributed to the book, and this week I felt like celebrating the spirit of family following a near-three week vacation that brought us together with his parents, an aunt, and the family matriarch.
I've tweaked the recipe from the original by just a wee bit- sorry mama!- both to reflect cooking for two people, as well as my dietary restrictions.
SALMON & POTATO CASSEROLE
Servings: 3-4
- 1 tablespoon butter
- 1/2 cup fresh crimini mushrooms, roughly chopped
- 1/3 cup red onion, roughly chopped
- 3/4 cup sour cream
- 1/3 cup beef broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon parsley
- Salt and pepper, to taste
- 1 very large russet potato, in 1/8" slices
- 1/2 large yellow onion
- 1 to 1 1/2 cups smoked salmon: drained, flaked
- 1/2 cup frozen corn
- Flour
- Salt and pepper, to taste
- Paprika
In a medium skillet, melt butter over medium-low heat. Add mushrooms and stir until they begin to sweat their juices, about 7 minutes. Add onions and stir until translucent, 5-8 minutes. Add garlic powder, parsley, salt, and pepper; stir well. Add sour cream and broth. Stir thoroughly and allow to lightly simmer at least 10 minutes.
Meanwhile, grease the crock of a 3-1/2 quart slow cooker. Layer bottom with an even layer of potatoes, sprinkle lightly with flour and parika, and top with an sparse even layer of onion. Continue until two full layers have been built. Top second layer of onion with an even layer of the salmon that's been flaked and mixed with the corn. Top with additional layer of potato/onion; continue layering until all salmon is used up, making sure to retain enough potato to form a final top layer. Evenly pour the mushroom sauce over the last top layer of potato, spooning the solid ingredients evenly over the casserole. Cook on the 'Low' setting for 6-8 hours. Serve hot with warm dinner rolls.
No comments:
Post a Comment