Teeny Tiny Tuna Patties

This was another attempt to feed LongJohn as well at home as he eats at daycare. He ended up not being a huge fan of these (despite, of course, him loving them at daycare), but I enjoyed them so much I’ve made them for myself and others since. It’s a great easy lunch when the thought of another boring sandwich just does not appeal. Not to mention that it’s one of those great flexible recipes that requires no measuring. The only ratio that is really important is one egg to every can of tuna you use. Other than that, play around!

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When I’m doing stuff like this, I always start with my seasonings: what do I want the flavour to be? In this case I have some chives, garlic chives, tarragon, and sage growing out in my garden so that was an easy choice.

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Other good options would be diced caramelized onions or green onions, shallots, fresh rosemary, basil … you get the picture. Chop those babies up.

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Tip your handful of fresh herbs into a bowl with about half a cup panko bread crumbs (you can use regular bread crumbs but I like the crunch of panko). Season with salt and pepper, maybe a little bit of onion and garlic powder if you’ve got ’em.

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Tip in as well some grated parmesan cheese, to your preference.

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And an egg! One egg for every can of tuna ensures maximum patty cohesion.

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Mix it into a gross paste.

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Now, your can of tuna: this is a chunk white albacore.

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Break that up and chuck it in the mix as well.

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Now melt a gob of butter and a dash of vegetable oil (to keep the butter from burning) in a large frying pan and let that heat up.

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Form the tuna paste into patties any size you like. These ones are about 2″ in diameter and I ended up with 8 in total.

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Slide those patties carefully into the hot butter and let them fry!

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Flip them after a few minutes, or when the bottoms are a nice golden brown.

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When they are brown on both sides, slide them onto a piece of paper towel to drain and cool slightly before taking a HUGE BITE.

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I served these with some plain yogurt mixed with Dijon mustard and those avocado fries I made in the last post.

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Herb Cheese Palmiers

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The second-to-last installment of all the stuff I made for my parents’ wedding anniversary party. The best piece of advice I can give you when planning a big shindig with lots of food is that time management is KEY. Anything that can be made ahead of time and frozen should be done wayyy in advance so that you have time on the day of to do the little things that absolutely cannot be done until that day. These little puff pastry dreams are one of those things that must be done on the day of, but they’re easy peasy and I promise you’ll enjoy them. I modified the original Martha Stewart recipe to be less salty and to make these a little thicker. I also totally forgot the egg wash at the end. I always forget the egg wash. But fortunately it’s not crucial.

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You’ll need some frozen puff pastry. I bought the stuff that comes pre-rolled into two square sheets because I am that lazy. Defrost that overnight in your fridge. Then go out into your garden and grab some fresh herbs, enough so you’ll have about 6 tablespoons of fresh herbs once they’re de-stemmed and chopped. I have here, from left to right, oregano, lemon thyme, and summer savoury.

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And these are chives.

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Chop those finely and set them in a little bowl. Gather as well about 6 tablespoons parmesan cheese, and grate up about 1/2 cup nice sharp cheddar.

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Now you can go ahead and preheat your oven to 375°F. Put your racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.

Lay out your puff pastry sheets and brush the surface of each with about 1 tablespoon olive oil.

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Sprinkle them evenly with the parmesan, the cheddar,

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and finally the herbs.

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Fold one third of each pastry sheet over,

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and then fold the other third over that, like you’re sending a letter. This would be goopy to send in the mail. You probably shouldn’t mail this.

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Then fold that in half so the two folded edges are touching each other. Jam that in the freezer for about 10 minutes until it’s had a chance to firm up a bit.

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I suppose if you let these get really firm you could slice them thinner, but the best I could do was about 3/4″ slices and even that was pushing it. Place the slices on their flat sides on the baking sheets.

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Bake for about 20 minutes, rotating your baking sheets halfway through, until the pastry is fully puffed and a nice golden brown. Let cool slightly and then serve!

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Greek Baked Eggs

Baked Eggs 14My brother and I take turns hosting a family brunch every second Sunday, and because both of our families are on tight schedules on Sundays (us with getting Gren exercised and tired prior to the brunch, and them with getting the General up and ready to go in time), it makes sense to prepare dishes that can be made ahead of time, or that can be cooked all at once, and also dishes that don’t require constant presence in the kitchen when we should be paying attention to the interactions between corgi and toddler. This one from Salted and Styled requires some focus and prior preparation but it’s very quick so you’re not in the kitchen for very long. The original recipe worked for 5 servings, but I upped mine to 8 so the measurements are approximate. Go with what looks good to you. Baked Eggs 2

Start by cracking however many eggs you want into individual bowls. You’ll need to pour these quickly later so that’s why you’re doing this. Grab as well some fresh herbs from the garden: parsley, thyme, and oregano. I bet some sage would be tasty as well, and if you wanted to alter the flavour a little then you could maybe do a sage-savoury-chives combo or something like that. Chop up the herbs and set them aside for a minute. Grab a few handfuls of feta cheese and crumble that up as well.

Baked Eggs 4Grab as well a handful of Kalamata olives, and chop those up (after removing the pits). Mix that with a little bit of minced garlic and some salt and pepper. Go easy on the salt though, as the olives and the feta are both pretty salty in their own right.Baked Eggs 5

Now preheat your broiler and grab a large cast-iron skillet or wide, shallow baking dish. Dollop some butter in there as well as a few drops of heavy cream.

Baked Eggs 6Heat the butter and cream either under the broiler or on the stovetop until bubbly. Baked Eggs 7

Then working very quickly, slide in all your eggs.

Baked Eggs 8Sprinkle with your herbs and olives. Baked Eggs 9

Top with feta.

Baked Eggs 10Shove that under the broiler until the eggs are cooked to your satisfaction (runny or hard, it’s up to you) – probably less than 5 minutes. Baked Eggs 13

Serve straight from the pan with some buttered toast as a plate or for sopping up your yolks. Mmm!

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Chicken with Tarragon Butter: In the Woods

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This is a great make-ahead meal for two for a short camping trip from The Camping Cookbook. I froze all the ingredients before we left so they would stay cool and solid until I needed them.  Feel free to increase the recipe if you have more campers. You may have seen a few teaser shots of this from last week, because I was so very clever in my pre-preparation.

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Start with 2 boneless, skinless chicken breasts. Slice those in half, lengthwise, so you have four long strips.  If you think those strips are too big, slice the breasts into three or four, depending on your preference.

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Mix together your marinade of  1 1/2 tablespoons lemon juice, 2 tablespoons water, 1 teaspoon granulated sugar, 1 teaspoon salt, and 3 teaspoons olive oil.

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Shove your chicken into the marinade for at least 30 minutes(I put mine in a plastic container and froze it).

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Meanwhile, mix up your lovely compound butter.

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Stir together 1/4 cup softened butter with 1/3 cup fresh tarragon, chopped, and a finely minced shallot (use 1/4 of a small onion if that’s all you have).

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I chucked this in the freezer as well.

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When you’re ready to go, pull your (thawed) chicken out of the marinade and grill it on the fire/stove until cooked through, which will depend on how thick you sliced it. This looks sickly because it was gloomy under the tarp where I was cooking and I needed a flashlight to see…

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Serve hot with dollops of the tarragon butter on top. I actually forgot to pull out the butter until we were all done so I put it in the hot pan to let it melt.

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We served this with some peas and corn and garlic mashed potatoes.

For the peas and corn, mix together 1 cup frozen peas and 1 cup frozen corn and steam for a minute or so until cooked.

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Toss the cooked vegetables with 1/4 cup finely chopped mint and 2 tablespoons butter.

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Again, I mixed the herbs into the butter ahead of time and froze it.

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For the potatoes, boil and mash 2 potatoes of your choosing. I like to leave the skins on.

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Scoop in 2 tablespoons butter, 2 tablespoons cream cheese, 2 teaspoons mixed herbs (fresh or dried, your choice), and 2 teaspoons minced garlic (I made a compound of this ahead of time) and serve.

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TADA. Gourmet in the woods.

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