Living in a Maple Wonderland

     I would like to like to begin this post by introducing some friends of mine. They go by the screen names Gizmar and Psychgrad. They are the mother and daughter team behind Equal Opportunity Kitchen  and my mentors in the Adopt-a Blogger program. Giz and Psychgrad have been blogging together since 2007 and have graciously offered to help me with my blogging. For the last month or so we have been e-mailing each other, checking each others sites out and working on a post together. While checking out their site I came across a couple of posts about Maple syrup. Now Maple syrup is one thing I haven’t tackled ( except if you count pouring it on my pancake with great enthusiasm) but living in Michigan I am aware that there is a fair amount of production of this special product. There are also activities associated with the product. I hope to attend one of these events and eventually tap a tree, boil it down to make syrup and follow up with that pancake thing I mentioned earlier. In any case being right in the middle of Maple syrup season we decided that a post on this subject would be timely. The photos were taken by Psychgrad last season the with recipes from Gizmar and myself.

     Long before the first Europeans came to North America the native peoples were making  maple syrup. How they happened upon this treasure is the subject of some debate but several native tribes tell  that, long ago, pure maple syrup ran from the trees and that one of the gods thought this too easy for the people and that they would take it for granted so he gathered water up into the skies and and poured it onto the trees watering the syrup down into sap. After that the people had to boil the sap in order to make the syrup.

     When the Europeans arrived the natives taught them how to take the sap and make syrup from it. The French Canadians began making in the 1600’s with the British colonists in New England following suit. It was an important commodity early on as the cost of sugar (which had to be imported) was prohibitive. As settlements were established in the west the tradition of making maple syrup went too. While Canada produces the most Maple syrup many Northern US states from Maine west to Washington produce maple syrup as well .

     The process for making maple syrup is a very time consuming process. First maple trees are “tapped”.

“Tapping” is when a hole is drilled into the maple tree to allow the sap to flow. a spigot is inserted and the sap drips into a container. The sap runs best on days when the nights are cold but the days are mild (February,March and April). Each day the sap is gathered and it’s brought to a central processing point. It is then boiled down to remove the water and concentrate the sugar.

When the sap is collected it contains 97% water and 3% sugar but by the time the process is finished the numbers are reversed and the syrup contains 97% sugar and 3% water.

     If you live in the Northern tier of the United States (or in Canada)  chances are Maple syrup events are going on in the late winter and early spring. People gather to celebrate the coming of spring and the syrup harvest (Maple syrup is actually the first “crop” of the season). There are an assortment of activities at these festivals. Of course there are sap collecting, syrup making demonstrations and usually a pancake breakfast.  These events are great family friendly activities that shouldn’t be missed! Here in Michigan you can find out about Maple syrup events at the Michigan Maple Syrup festival site. For our friends across the river in Ontario you can visit the Ontario Maple Syrup Producers website or Fulton’s Pancake House and Sugarbush. Of course there are several other states that produce Maple syrup  and if you live in ( or think you live in) one of those states just Google it on the internet and you will find events in your area!

      Even though maple syrup is best known as the topping of choice for pancake it also works great in many other dishes. My friend Giz and I have come up with a couple of recipe that that scream “Maple Syrup! It’s not just for breakfast anymore!”

Grilled Chicken Glazed with Maple Syrup and Whole Grain Mustard

 

2 Boneless, Skinless Chicken Breasts ( 5-6 oz)

1/2 cup Liquid Steak Seasoning

1 tablespoon minced Garlic

1/2 4 cup vegetable oil

3/4 cup pure Maple syrup

1/4 cup Whole grain Mustard

 

• Trim the Chicken breast of any fat or skin.
• Mix together the Steak seasoning, Garlic and oil.
• Marinate the Chicken in the Seasoning mix above for 1 hour.
• In a sauce pan reduce the Maple syrup by 1/3 and stir in the Mustard. Your glaze is done.
• Grill until internal temperature reaches 160 degrees.
• Glaze your chicken breast on both sides and continue grilling until the internal temperature reaches 165 degrees.
• Remove from heat and glaze once more if needed.

• You may have notice that I used a store bought steak seasoning (Kroger brand). This is because it work well for my purpose. It’s a very concentrated (liquid) seasoning so it only take an hour or so to marinate. If there isn’t a Kroger store I’m sure they have an equivalent product. If not, or if you choose otherwise you could use and make your own marinade.
• I reduce the syrup a bit to ensure that it doesn’t run off the chicken when I brush it on. It also intensifies the flavor.
• I don’t start glazing until the Chicken is almost done. This prevents the sugar in the maple syrup from Burning.

From Gizmar at Equal Opportunity Kitchen we also have a Maple Salmon recipe:

Maple Glazed Salmon

1/2 cup canola oil
1/4 cup light soya sauce
1/4 cup dark rum
3-4 Tbsp Maple Syrup (some use 1 1/2 – I like more)
3 Tbsp Lemon Juice
salt and pepper to taste (I eliminate the salt)
1. Line a cookie sheet with tin foil
2. Marinate the fish for 2 hours.
3.  Bake at 400 F for 20 min.

Enjoy the taste of Maple syrup this year and support local agriculture!!!!

Meatless Fridays #2 – Salmon Patties

     Growing up on the East coast I was introduced to fresh seafood at an early age. My earliest memories are of having fried fish on Friday. As I grew up I learned to love seafood. fresh fish, lobster, clams and shrimp were all on the table at one time or another.

     We always went on vacation in August. My Mom and Dad would pack up the car, with my sister and I onboard, and were were off to some exotic (at least for us kids) location. On one trip we headed south on route # 13 down the Delmarva Peninsula through Delaware,Maryland and Virginia. At the end of the Peninsula was the newly built Chesapeake Bay Bridge Tunnel . This 23 mile crossing was a combination of bridges and tunnels connecting the Eastern shore of Maryland/Virginia and the Norfolk Hampton Roads area (Virginia). One of the things that made the bridge special was the restaurant and pier that sat on the southernmost island of the crossing. Here sat a gift shop, a fishing pier (I fished it as a kid!) and a restaurant. The last time I crossed and stopped (2005) the restaurant had deteriorated into some kind of fast food joint where you can grab a burger an a soda before pushing on but in those days it was a sit down dining experience with fresh fish and a full bar. I remember my dad ordering a beer and having it come in a decorative/collectable tin mug ( I still have this souvenir). I also remember my first Crab Cake. The sweet crab with that Old Bay Seasoning topped with tartar sauce was magical.

     Having worked with food most of my life I have made more than a few Crab Cakes. I have also learned that other fish and seafood work almost as well in cake form as Crab does. I have made Cod Cakes, Shrimp Cakes, and even an excellent Bluefish cake ( from fish I caught myself last Summer). For my second meatless Friday menu I am going to make Salmon Cakes.

    Seafood cakes of this type come in two versions. The first is called Boardwalk style. This version usually has fish or seafood,mayonnaise, seasoning, egg and breadcrumb to bind. These are deep fried and served on a bun. The second version ( what I am going to make) is called Restaurant style. It contains the same basic ingredients but with much less filler. It is also sautéed instead of deep fried and is not served on a bun. I really like the recipe on the side of the Old Bay Seasoning canister so I always use this a a basic recipe. I also like to add some sautéed red pepper and onion and a teaspoon of a good mustard. I am also adding a couple of shrimp that I have on hand. Why? you ask. Why not? I say. While there is nothing wrong with Tartar sauce I like to ( as a famous TV Chef once said) “kick it up a notch” by serving the cakes topped with a little Remoulade Sauce. While this dish can be (and historically is) made with leftover fish or seafood I am using fresh Salmon an a couple of shrimp I have on hand. One of the important things to remember is to only use as much (or as little) binder as you need for your mix to hold together. Also, don’t mince the fish/shellfish up too much or it will get lost amongst the rest of the ingredients. Use a larger dice so you know the fish is there.

 

Salmon Cakes

Makes 4

 

1 # fresh Salmon diced medium

1/4# Shelled Shrimp

1 tablespoon Mayonnaise

1 tablespoon fresh chopped Parsley

1/4 cup  finely diced red sweet red pepper and onion (sautéed)

1 teaspoon Worcestershire sauce

1teaspoon mustard

1 teaspoon Old Bay seasoning

1 egg beaten

bread crumb to bind ( just enough for the mix to hold together)

 

Mix all ingredient together and form into 4 larger ( or 8 smaller) patties.

Refrigerate for at least 30 minutes.

Saute in a  buttered skillet until a golden brown crust forms on the bottom.

Carefully flip your cakes and repeat process on the other side.

Make sure your fish is cooked. If you are concerned the Salmon cakes can be placed in a hot oven for a few minutes.

 

For the Remoulade sauce I like to keep it simple. I just mix mayonnaise, a little pickle relish, chopped capers, fresh chopped parsley,lemon juice and some good mustard to make the sauce. Feel free to use any similar recipe!

Enjoy!

Salmon with Balsamic Vinegar Glaze and White Bean Ragout

     Although I am not a big fish eater every once and a while I like a good piece of fish. One of my “go to” fish recipes involves Salmon. The health benefits of salmon are well known. A 3 oz portion contains 18.8 grams of protein or 38% of the recommended daily allowance. Salmon also contains significant levels of Omega 3 fatty acids, which have been shown to be an essential part of a healthy diet.

     One of my favorite ways to prepare Salmon is to sear it in a pan and serve it with a Balsamic Vinegar Glaze. I start with the skin side down for four minutes in order to get the skin crispy. I then flip the fish and sear for 2 minutes more and finish in a 350 degree oven. If you don’t care for the skin feel free to remove it either prior to or after cooking. For the sauce I simply reduce 1/2 cup of Balsamic Vinegar with 1/4 cup of sugar until it thickens.

     To accompany the Salmon I enjoy a White Bean Ragu. The ragout should be made in advance so it is ready when the Salmon is.

     I place the Salmon on top of the ragout and drizzle the Balsamic Glaze over. In addition to cutting the fattiness of the fish the sauce compliments the ragout and brings the whole dish together.

     Salmon with Balsamic Vinegar Glaze (makes 2 portions)

2 portions (4 oz each) Salmon

2 tablespoons Vegetable oil

1/2 cup Balsamic Vinegar

1/4 cup white sugar

Salt and pepper to taste

Sprinkle salt and pepper on the Salmon filets

Heat vegetable oil in an oven proof sauté pan

Place Salmon in sauté pan skin side down

Cook for 4 minutes being careful not to burn the skin (watch the temperature)

Turn Salmon and cook for 2 minutes (flesh side down)

In a separate pan bring the vinegar and sugar to a boil

Reduce to a glaze

 

White Rean Ragout

1 can white beans (Northern or Cannelini)

1/4 cup onion finely chopped

1/8 cup celery finely chopped

1/8 cup carrot finely chopped

1/4 cup diced tomato

1 teaspoon garlic

2 teaspoons cooked bacon

1/2 cup chicken stock

1 tablespoon chopped fresh basil

salt and pepper to taste

2 teaspoons Olive oil

You may find that this becomes your favorite way to cook Salmon. I know it has become mine!

Saute onion,celery and carrot in vegetable oil until soft

Add chopped garlic,tomato and bacon and cook for 2 minutes (stir frequently)

Add stock and cook until stock is reduced by 1/2

Add Beans and heat through. It is important for the beans to absorb flavor from the stock.

Add Fresh Basil

 

 

Place bean ragout in the center of the plate.

Place salmon on top (crispy skin side up)

Drizzle sauce over and around the salmon

New Life for the Fish Sandwich

Many people know the fish sandwich as a meatless lunch on Friday. Although folks have been eating fish sandwiches since the turn of the century it took the McDonalds Filet-O-Fish sandwich for the fish sandwich to gain popularity nationwide. Since then much of the corporate restaurant world has jumped on the bandwagon.

     I have always loved Japanese food and had the good fortune of working with a Japanese Chef. I have taken those experiences and now bring to you the Salmon Fry Sandwich. The salmon is breaded using a standard breading technique (flour, egg and panko breadcrumbs*) after which I fried it to a golden brown. Instead of a traditional tartar sauce I am using a Wasabi** Mayonnaise. For the bun I chose an onion roll although any good quality roll (or bun) will work. To accompany I use tempura battered sweet potato instead of French fries.

* Panko breadcrumbs are available in Asian groceries and most supermarkets

** Wasabi is a green horseradish that is sold as a powder or in a tube. It is available in most Asian groceries and some supermarkets