Photo by: laffy4k
Today I’ve got a couple from Barbara. You might remember her recipes for Mom Gorman’s Hot Rolls or the story of how the Gormans make applesauce. Today she’s got some great sauce/gravy tips.
Take it away, Barbara.
Have you made Salmon Cakes yet … from canned salmon? My “tip” is in regard to the “juice” the salmon is packed in … everyone throws it out! Not I.
Drain the salmon and put the broth in a small saucepan. Bring to a simmer. Make a roux (butter and flour) and thicken the broth (as thick or thin as you like, if at all, actually). Add a touch of cream or evaporated milk for creaminess (again, optional). Season with dried dill. Love dill with salmon!
Make the salmon cakes with crushed saltines and eggs. Season with dried dill, salt and pepper. Pan fry. Serve with the sauce. Yummy, cheap and quick dinner!
Oh, potato broth!
Everyone throws that broth out, too!! What a waste of nutrients!
I drain my boiled potatoes but reserve the broth to use when I make my gravy for whatever meat I’m having. Even if I’m not having meat, or a meat that doesn’t require a gravy (like meatloaf maybe?), I make a gravy from the potato broth for the mashed potatoes … gotta have gravy with mashed!!!
Add a little cream or evaporated milk … but the potato broth is the flavor. Or combine the potato broth with canned chicken broth and thicken for gravy, with dairy being optional.
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Back to Drew here. I know the potato water for gravy tip, but for some reason I never think to do it. I’m writing this here in hopes that I’ll make myself remember next time I’m making mashed potatoes.
And on a completely different note … I just found a video I shot last year that I don’t think I ever published. So here it is.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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4 Comments
Oh, my gosh! Do you really live right on the lake (Erie)? I was freezing just watching the opening segment! And thanks for posting my tips! Hope others find them helpful.
That was my friends’ house, right around the corner. I’m the third house from the end of the street, and from there it’s about a hundred yards to the lake. And yeah, it was pretty cold last March.
Hi,
I had to try Barbara’s recipe! It was wonderful!!! The sauce was great! I added a small dollop of chive cream cheese to the top of each cake then poured the sauce over the top. I’m not sure if anyone wants the recipe with measurements. If so, here is how I did it to make 14 cakes. 4 adults and 4 kids ate all but 3 of them. (Can certainly add more spices, but with all 4 kids being under 7yr old, I kept it mild)
I will admit I’ve tried salmon cakes before and they are always ‘so-so’. People say I’m a very good cook, but I’m smart enough to do what I do best.
3 cans of 14 oz salmon (saving broth)
1 sleeve low salt saltines, crushed
4 eggs (5 would have been better)
1 tea salt
1/2 tea pepper
2 TB Dill weed (added more after they cooked)
-Mix all together and form 14 cakes
(Bit of Tabasco would have been a good addition.)
Heat salmon broth in a small pot. In fry pan, put 2 1/2 TB butter and 2 1/2 TB flour and make a roux. Add broth so roux won’t be a ‘lump’ and add it back to the pot of broth. As soon as mixture starts to simmer, add 1 tea dill weed and turn off. (Keep cover on it, so it won’t thicken anymore.) Just before serving, add 1 TB cream.
Fry cakes in bit of oil and put in 250 degree oven to keep warm.
Serve cakes with small (1/4-1/2 tea chive cream cheese), and a spoon full of sauce.
All 4 kids and adults loved it! Will certainly make again. Just wish it didn’t make my house smell like fish.
Might try baking it next time? Not sure if that will work.
Thanks so much for your blog/site. I love it!!
Awesome, thanks for letting us know it came out. And adding the measurements? Totally cool.