Smoked Salmon Hash

I love breakfast--in fact, I'm happy to have "breakfast for dinner" But pancakes, waffles or cinnamon rolls are not really my thing. My number one love is potatoes--creamy and whipped, fluffy and baked, or crispy fried.

Today I had three potatoes in my pantry--one russet and two yams. And a large sweet onion.

What to do?

My thoughts turned to hash. But what protein could/should I pare with a mix of potatoes that are somewhat sweet/somewhat earthy? Ham or bacon are obvious. But I don't do obvious.

...And then I noticed the smoked salmon tidbits in the seafood section of my local grocer. They're not beautiful fillets--but who needs beautiful fillets when you're making hash? Little bits are just fine. And smoked salmon with dense russets, sweet yams, and creamy sauteed onions sounds like a perfect match to me.

Smoked Salmon Hash

Equipment you will need

• Microwave
• Paring knife
• Large knife and cutting board for dicing potatoes and onions
• Large sauté pan
• Spatula

Ingredients

• 1 large russet potato
• 2 medium-sized yams
• 1 large sweet onion, diced
• 1 tablespoon olive oil
• 1/4 pound smoked salmon
• 1 tsp. fresh minced dill, (optional)

Directions

1. Using a small paring knife, pierce the russet potato in several places. Microwave for 4 minutes. When cool enough to handle, remove the peel and dice the potato (about 1/2-inch dice).
2. Pare the yams and dice (about 1/2 inch).
3. Heat a large sauté pan over medium heat. Add the olive oil to the pan and swirl to coat the bottom of the pan. Add the diced potatoes, yams, and onions to the pan; cook for about 5 minutes or until the onions begin to soften and the potatoes brown a bit. Stir and cook for about 3 minutes more so that all sides of the potatoes start to get brown and crispy.
4. Mince the smoked salmon and add to the potato/onion hash. Continue to cook and stir until the salmon is heated through.
5. Sprinkle with fresh dill and serve.

Chocolate Coffee Mousse

As I write this, I've not much time to write. I am at "full tilt" in the kitchen. Thusfar:

• I have made tagliatelle pasta
• A bolognese is simmering on the stove.
• The appetizer will be crostini with brie and mango chutney
• Chopped kale with golden raisins, truffled Marcona almonds, crumbled Gorgonzola, and a lemon vinaigrette make the salad.
• Chocolate coffee mousse with a hint of Chambord is chilling.

I am having an absolute blast! (Those who really know me will understand this).

Yes, the diet starts tomorrow. I'm sorry that you can't join us (well no, not really), but here is the recipe for the mousse. I hope that helps a bit:

Chocolate Coffee Mousse

Ingredients

• 12 oz. semisweet chocolate chips
• 1 pound silken tofu, drained
• 1/4 cup strong black coffee
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon Chambord

Instructions

1. Place the chocolate and coffee in the top of a double boiler over simmering water. Stir occasionally and remove from heat when melted and smooth.
2. Place the tofu, chocolate mixture, and remaining ingredients in a blender. Process until thoroughly mixed and smooth.
3. Divide among 6 dessert dishes. Chill for at least 2 hours or as long as overnight. 
4. Suggested garnishes (optional) -- fresh raspberries or strawberries, grated dark or white chocolate, mint leaves

Carb Diva's Pork Steak and Cheesy Potato Casserole

We could dine out every night -- but we don't.

We could eat take-out every night -- but we never will.

I love to cook, and (even more importantly) I hate to spend money foolishly. I love a bargain. And my grocer is offering an amazing deal this week on pork chops, seasoned chicken breasts, and steaks "Buy 1, get 2 free".

How could I resist?

So now I have two packages of pork steaks in the freezer and one sitting in front of me. It's a small package--a little under a pound (2 steaks). Just the right amount for Mr. Carb Diva and myself. Yes, I could toss them on the grill with a slap of barbeque sauce, or sear them on the stove and serve with baked potatoes....or I could bake them in a casserole with onions and creamy potatoes, and cheese, and......

Be still my beating heart!

(Yes, I recognize that there is a cardiology joke hidden in there, but I'll ignore that for now and hope that you will do the same).

Carb Diva's Pork Steak and Cheesy Potato Casserole

Ingredients

• 2 tsp. olive oil
• 1 pound boneless 1-inch thick pork loin steak
• 1 cup minced onion, about 1 medium
• 4 cups russet potato, thinly sliced, about 3 medium
• One 10.75-oz can cream soup, (see suggestions below for alternatives)
• 1/2 cup milk
• 1 cup shredded cheese, (cheddar, mozzarella, provolone, or parmesan)

Instructions

1. Preheat oven to 400 degrees F.
2. Heat oil in the bottom of large sauté pan over medium-high heat. Sear the pork steaks in the hot oil, about 3 minutes per side. Remove from pan and set aside.
3. Turn heat to low. Add the sliced onions to the pan and cook, stirring occasionally, until the onions soften and begin to brown.
4. Lightly spray a baking dish with cooking spray. Arrange one-half of the potatoes in the bottom of the dish. Cover with one-half of the onions. Repeat layers. Next place the seared pork steaks on top.
5. Stir together the cream soup and milk. Pour over the pork steaks. Cover the baking dish with foil and bake in preheated oven for 30 minutes.
6. Remove baking dish from oven. Remove and discard foil. Evenly spread cheese over cream soup mixture. Return baking dish to the oven and bake 30 minutes more.

Suggested Cream Soups

• Cream of chicken
• Cream of chicken with herb
• Cream of chicken with Mushrooms
• Cream of mushroom
• Cream of mushroom with roasted garlic
• Cream of onion
• Cream of celery

What If You Can't Find Pork Steak?

This particular cut of meat has several different names. It might also be called:

• blade steaks
• shoulder steak
• shoulder blade steak

Unlike pork chops which come from the loin, the pork steak is cut from the blade Boston roast or the shoulder blade roast. Like the roasts, the steaks are flavorful and contain a significant amount of fat to keep them moist while cooking. Because the blade steak is cut from an active muscle location on the pig, it will be less tender. That makes it perfect for this recipe.

The "When Harry Met Sally" Chocolate Cake

I love chocolate cake. No, let me rephrase that—I LOVE chocolate cake.

Today our church will hold a picnic/potluck.

Some people bring hamburgers or brauts to grill, or perhaps hotdogs and baked beans. Others take the easy route and provide chips and dip or colas. I always bring a salad and dessert, often trying a new recipe.

I spent Friday afternoon looking through my recipe files, hoping for a bit of chocolate inspiration. I didn't find anything new. Rather, I found something old—a yellowed clipping from a newspaper, all but forgotten at the bottom of my card file. And what an intriguing name—"Better than Sex" cake, or as I prefer to call it ...

The "When Harry Met Sally" Chocolate Cake

Ingredients

• 1 box of chocolate cake mix, any kind will do

• 1 teaspoon instant espresso powder

• 1 can sweetened condensed milk, (NOT evaporated milk)

• 1 jar ice cream topping, (see note below)

• 1 small container of frozen whipped topping, thawed

• 1 cup walnuts, chopped

Instructions

1. Prepare the cake mix according to package directions. Stir in the espresso powder. Bake in a 9x13-inch baking pan and let cool for about 10 minutes.
2. Poke 12 evenly-spaced holes in the cake with the handle of a wooden spoon. Fill the holes with the condensed milk. This will take a few minutes. You will need to fill the holes one at a time, wait a moment while the milk soaks in, and then repeat the process until all of the milk is used.
3. Next cover the top of the cake with the ice cream topping. Save about 1/4 cup of topping to drizzle on the finished masterpiece. Place the cake in the freezer for about 20 minutes. This will allow the ice cream topping to firm up a bit. Remove the cake from the freezer and cover with the whipped topping. Drizzle with reserved ice cream topping and then sprinkle on chopped nuts.
4. That's it—cover the cake and store it in the refrigerator.

What Makes This Recipe Work?

• Only 6 ingredients. It's easy peasy-lemon squeezy

• No tedious cake-mixing instructions. Use a cake mix and follow the simple directions on the box.

• Use whatever flavor of ice cream topping you wish. I love chocolate fudge, but you could substitute milk chocolate, caramel, butterscotch, etc.