KN, p. 213 “Nobody Dies Eating Salmon Quiche”
St. Patrick’s Day will be here before you know it, so we are gathering our recipes and making decisions about what to cook for our own dinner and what to take to the weekend parties. Since the big day falls on a Saturday this year, we know for sure that both Friday and Saturday will be nabbed as great days and nights to celebrate.
Why did we choose Salmon Quiche for this year’s entry into the tasty dishes? On each of our trips to Ireland, we visited coastal cities. The seafood is abundant and we ate some of the best fish dishes in our lives while there. The pubs on the coast offered some kind of salmon dish – entrée or sandwich or croquette – at every place we stopped. We thought it would be great to figure out a recipe that could make use of leftover cooked salmon, or canned salmon, and be adapted to appetizers or eaten at a brunch. This quiche can be both.
Slainte Mhaith! (Good Health!)
KN, p. 213 "Nobody Dies Eating Salmon Quiche"
Author: Sheila & Charlie Kerrian
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- Ingredients for Topping:
- 1/4 cup flour
- 1/3 cup shredded cheddar
- 1/8 cup chopped almonds
- 1/4 teaspoon sea salt
- 1/8 teaspoon paprika
- 2 Tablespoons vegetable oil
- Plus....
- Ingredients for Filling:
- 9” deep dish pie crust
- 3 extra large eggs, lightly beaten
- 1 cup sour cream or yogurt
- 1/4 cup mayo
- 1/2 shredded cheddar
- 1/2 Tablespoon onion powder
- 1/4 teaspoon dried dill
- 1 tablespoon Dijon mustard
- 14 ounces cooked salmon (we used canned salmon)
Instructions
- For Topping:
- Using a fork, mix together flour, 1/3 cup shredded cheddar, chopped almonds, sea salt, paprika, and vegetable oil.
- Set aside.
- For Filling:
- Bake empty pie shell at 350 for ten minutes to reduce ‘soggy bottom.’ Remove from oven and set aside.
- Drain salmon. Save juice. Add water to juice to make 1/2 cup.
- Remove bones and skin and flake the salmon.
- Blend eggs, sour cream, mayo, and salmon liquid.
- Add salmon, 1/2 cup shredded cheese, onion, dill, and mustard, and stir.
- Spoon mixture into pie crust.
- Sprinkle evenly with topping. Cover edges with pie crust ‘savers’ or strips of aluminum foil to protect the crust from burning.
- Bake at 350 for 45 minutes or until firm in the center and topping is lightly toasted.
Serve it with a salad and enjoy!
Nobody died while taste testing the salmon quiche variations. There may have been swooning and salivating, because we do love salmon.
KN, p. 206 “Top Ten Fan Favorites – 2017”
Krav Maga class, Wichita Falls, Texas
More than ever, it seems as if readers and professional writers that follow the Notebook most enjoy learning about the nuts and bolts of crime as well as the crime fighters that take care of the bad guys. It was fun to see that two of our (always taste-tested) recipes made the list this year as well.
Here are the Top Ten Fan Favorites for 2017, listed in reverse order. Click on the links to re-read the articles (or enjoy them for the first time) and let us know in the comments whether your faves made the list. Happy sleuthing, one and all. 🙂
- “Sheila’s Chick Pea Dip” https://bit.ly/2k1v4lf created originally for last year’s Super Bowl party, it has become our family favorite as well as for many of you.
- “The Blue Flu” https://bit.ly/2nVeKC4 my own bout with the flu caused me to write this one. The research behind this historically accurate piece was fascinating.
- “An Garda, Irish National Police” https://bit.ly/2mhg6WL After the wildly successful series of articles about the Texas Rangers, it seemed that Kerrian followers wanted more information about law enforcement groups, even in other countries.
- “Bodies on the Golf Course” https://bit.ly/2prGhKX I keep saying that golf courses are lousy places to hide bodies, but the bad guys aren’t listening. 😉
- “Training for An Garda, Irish National Police” https://bit.ly/2mLqAzz Rigorous and getting more so as the competition for a limited number of spots increases.
- “Kerrian’s Mac & Cheese” https://bit.ly/2kXv0Vg Yummy. We guarantee it. Made and enjoyed by numerous followers.
- “Is he/she a serial killer?” https://bit.ly/2lhXE1P I kept alllll the lights on while doing the research for this one.
- “Deadly poisons in the house.” https://bit.ly/2l6cHZH Inspired by an accidental combining of cleaning products.
- “Krav Maga, self-defense for the real world.” https://bit.ly/2wFwOnT A real-world way for people of all shapes, sizes, and ages to defend themselves.
And the most read new post of 2017?
1. “200 ways to die an unnatural death.” https://bit.ly/2jmDIeE
Take a look at “Kerrian’s Notebook, Volume 2: Fun, facts, and a few dead bodies,” just released. Download to your e-reader and enjoy! 🙂
Happy New Year, everyone!
Kerrian’s Notebook, p. 139 “Irish Brown Bread”
Ireland is a fabulous place to visit from Spring right through early Fall. The place has plenty of top-notch scenery, challenging golf courses, stud farms, and castles galore. And, it has all that really great food. Sheila and I had loads of fun going from tea room to pub to restaurant, sampling traditional Irish dishes.
The one constant at lunch wherever we went was the dense brown bread. It varied slightly in taste with different bakers, but it was usually served with soup or at afternoon tea, with jam, butter or honey.
Of course, when we came back to the States, Sheila and I created our own version of the bread so that we could serve it on St. Patrick’s Day. Yes, it is on the table with the soda bread, giving our guests a chance to try both. To be clear, Sheila does the baking and I do the tasting and cleanup. We make a great team in the kitchen. 🙂
"Irish Brown Bread"
Author: Sheila and Charlie Kerrian
Recipe type: bread
Cuisine: Irish
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1 cup unbleached all-purpose flour
- 3 Tablespoons light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 Tablespoons cold butter
- 2 ¾ cups stone ground whole wheat flour, plus additional Tablespoons if needed
- ¼ cup regular or quick-cooking rolled oats
- 1 ½ cups buttermilk
- 4”x8” loaf pan
- non-stick cooking spray
Instructions
- In a mixing bowl, blend all-purpose flour, brown sugar, baking soda, baking powder and sea salt.
- Cut in butter until mixture forms pea sized crumbs.
- Stir in whole wheat flour and oats.
- Add buttermilk, using bread hook if available. If mixture is sticky, add in more whole wheat flour, 1 Tablespoon at a time, just until the dough has a smooth, dry surface.
- Place dough ball on a lightly floured board and knead 6-7 times, shaping into a loaf.
- Spray 4”x8” loaf pan with non-stick spray and place dough in the pan.
- Bake at 400 until golden brown, about 45-50 minutes.
- Test for doneness with metal skewer.
- Remove from pan immediately and cool on rack.
- Let rest for 10-15 minutes before slicing.
Serve with butter, jam, or honey and enjoy!
*Photo by Patti Phillips