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Next out of the same cookbook I made Salmon Chowder.  T++his on is from Esther J. Yoder, Hartville, OH. They also give ideal slow cooker sizes, but this is when people started getting crazy about slow cookers.  I use my InstaPot which is also a slow cooker.  This was 5 servings.  It made it to 2 nights with an eclipse in-between.  I bought the fish shaped bowl in Nova Scotia.  

Ingredients:

1 1/2 C potatoes, cubed (What ever looked right)

1 C celery, diced

1/2 C onions, diced

2 T fresh parsley or 1 T dried parsley

1/2 t salt

1/4 t pepper

water to cover 

16 oz. can pink salmon 

4 C skim milk

2t lemon juice

2 T red bell peppers, finely cut (1 bell pepper)

2 T carrots, finely shredded (4 carrots cubed)

1/2 C instant potatoes

Directions:

1. Combine cubed potatoes, celery, onions, parsley, salt, pepper and water to cover in slow cooker,  (I added carrots as I did not shred them’) and water to cover in slow cooker.  
2. Cook on high for 3 hours or until soft.  (I drained the water.)
3. Add salmon, milk, lemon juice, red peppers, carrots, and instant potatoes.  Stir.
4. Heat 1 hour more until very hot.  

This was good.  

I saw this on The Kitchen on FoodTV, Geoffrey Zakarian.  Because the dough had 00  flour I thought it might be lighter.  Instead it was hard. Jim the skeptic liked this filling very much.  I thought it was very salty even though it had no salt.  Of course, anchovies and Parmesan cheese are both salty.  As I could not just dumb in my bread machine and walk away.  It took me forever.  The directions for the mixer were great.  If I had had 4 hours to proof it and then assemble, it would have been perfect.  However I ran out of time and did refrigerator proofing.  It was easy to roll out.  Jim ate one whole pizza and we have 2 pieces left from the second pizza.  

Ingredients:

Dough:

1 C +1 T all-purpose flour, measured with the scoop and level method.

1 C + 1 T 00 flour, measured same (Labeled pizza flour in the market.)  I thought cake or pastry flour was all 00.  I was wrong.  The protein counts are different so I am going to try this dough again.

2 t kosher salt

7 oz warm water (105 degrees F)

3/4 t honey

1 t EVOO

3/4 t active dry yeast

Pizza:

2 t EVOO +more for drizzling

2/4 C shredded smoked buffalo mozzarella

1/2 C whole milk ricotta

1/3 C shucked Littleneck clams (I used canned)

Pinchcrushed red chile flakes

2 cloves garlic, shaved very thin

1/4 C ground pecorino-Romano, plus more for sprinkling

2 T roughly chopped fresh parsley

3 anchovies, sliced thin lengthwise

Directions:

For the dough:

1. In a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, 00 flour and salt.
2. In a small measuring cup, stir together the warm water and honey until the honey dissolves , the add the olive oil and the yeast.   Allow to sit for 10-15 minutes.  pout into the flour mixture
3. Bring the speed up to medium-high and also the water to mix into the flour mixture until a dough forms.  Bring to high speed and allow to beat until a smooth and elastic dough forms, 6-8 minutes.
4. Cut into 2 equal pieces and shape each into a ball on a a well floured work surface.  Place on a heavily floured surface like a plate or sheet tray, thin cover with a dampened cloth and let rest and rise for  3-4 hours at room temperature or for 8-24 hours in the refrigerator.  If you refrigerate the dough, remove it 30-45 minutes before you begin to  shape it.  
5. To make pizza, preheat the oven to 450-500 degrees F and place a pizza stone in the oven to preheat.
6. Place each dough ball on a floured piece of parchment paper and use your fingertips to form a crust, then use your hands to shape each into a 12” circle.
7. For the pizza.Drizzle the center of each crust with EVOO.  Top with mozzarella, ricotta, clams, red chile flakes, garlic and pecorino.  
8. Bake, rotating halfway through, until the crust is golden and the cheese is bubbling and browning slightly, 10-12 minutes.
9. Remove from the oven and serve with chopped parsley, more pecorino if desired, anchovies and a drizzle of oil on top.
10. 10.repeat wit the remaining pizza. 

For those of you that follow this blog and have quite a few infill recipes that I just added.  But here is a new one that I just made last night.  Jim thought they were the best crab cakes he’d ever tasted.  They were very good and the salad with arugula and orange slices was perfect to go with it.  

Ingredients:

1# large crab meat (Phillips brand best)

3/4 C panko bread crumbs

1 egg

1 T Worcestershire sauce

1 T creamy mustard, Dijon

1/2 C mayonnaise

1 t Old Bay Seasoning

1 T Italian parsley leaves

Salt

Black pepper

Directions:

1. Preheat the oven to 375 degrees F.
2. Add the crab t a large mixing bowl.  
3. Add bread crumbs and little salt.  Gently toss to coat, being careful not t break up lumps of meat.  
4. In a separate medium mixing bowl, stir together eggg, Worcestershire sauce, mustard, mayonnaise, celery salt and parsley until smooth.  Season with salt and pepper.  
5. Gently fold creamy mixture into crab, being careful not t break up lumps.
6. Line a sheet pan with parchment.  Using 2 T shape 1-2” balls into small mounds of crab mixture not the sheep pan.  (I did not do this.  It says feeds 4-6 so i made 6 crab cakes.)
7. Chill in refrigerator for about 30 minutes.  
8. Remove and pres crab balls into lightly flattened cakes.  
9. Bake about 20 minutes until golden.  (We had to bake ours 15 minutes longer.)

We kept Valentine’s day simple.  Jim wouldn’t even let me use the china.  We both had a baked sweet potato and broccoli not  

from a frozen microwave in bag.  I had some Campori tomatoes that I cut in fancy shapes with a devise I’ve had forever and rarely used.  I had scallops and the second photo is Jim’s steak.  He bought them both at Sperry’s Mercantile.  

You should have heard Jim complain about my scallops.  My 6 scallops cost more than his steak.  They were not the frozen in a bag from Costco.  I told him to buy 4 next time.  

I wanted to swim again and we had leftover potato soup.  Ina had these sandwiches in her cookbook.  For some reason she wanted you to mix the cheese with the milk.  I took the easy way out.  So here is what I did and this was a great accompaniment to the potato soup.  Plus it was easy.

Ingredients:

4 large Croissants

8.8 oz Italian mascarpone

1 1/2 T whole milk

1 1/2 T minced chives

Kosher salt and black pepper

1 1/2 # thinly sliced smoked salmon, preferably Scottish

Very thinly sliced red onions (optional)

1-2 oz. baby arugula

Directions:

1. Turn on the oven to 350 degrees F.
2. Bake on a parchment paper lined baking sheet for 8 minutes.  Set aside for 5 minutes to cool slightly.
3. Slice each croissant in half horizontally with a serrated knife.  
4. Spread both halves with mascarpone.  
5. Sprinkle with chives, capers, and pepper
6. If using red onion put that on the bottom half now.  
7. Lay the salmon evenly on top.
8. Top with a generous handful of arugula and replace tops of the croissants.  
9. Serve while slightly warm.