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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Then plough deep while sluggards sleep, and you shall have corn to sell and to keep.”
-Benjamin Franklin, Statesman

The refrigerator light goes on...

I love these little pancakes and you can use the basic recipe with almost any flavor you want. The dill is great but herbed with oregano, thyme or basil really brings out the flavor. You could, however, turn them Southwestern with about 1/2 teaspoon of cumin and a bit of chili powder.

Butter

Butter is so wonderful.  It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.  

Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids.  The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the  “Grade Shield” – either AA, A or B.  Quality butters start with the best cream and you should look for only Grade AA butter.   

There are now a number of butters in the market.  Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent.  Both European and European style butters are now available in U.S. markets.  These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%).  This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.  

While I have found the flavor of European butters to be excellent in sauces, using them is not critical.  The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.  

All of the recipes in this book, and recipes in general, call for unsalted butter.  The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium).  There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes.  This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.  

In short, I don’t have any salted butter in my fridge.  Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.  

1 tsp. unsalted butter = 36 calories, 4g fat, 2.5g sat fat, 1g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 11mg cholesterol

Salmon with Cornmeal Cakes

Servings = 2 | Serving size =4 ounces salmon with 2 corn cakes

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe does not make very good leftovers.

Serve with Sauteed Spinach or Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Sautéed Leeks with Pinenuts

2 tsp	olive oil
1 small	onion (diced)
2	ears corn (kernels cut from cob)
1 cup	water
1/2 cup	coarse ground corn meal
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 Tbsp	fresh dill
1 large	egg
	spray olive oil
2 4 ounce	salmon filets
1 Tbsp	maple syrup
1 tsp	unsalted butter

Place 1 teaspoon olive oil in a medium non-stick skillet over medium high heat. Add the onion and cook for about 5 minutes until they begin to brown slightly. Add the corn and cook, stirring frequently, until the corn begins to brown. Place the corn in a small mixing bowl to cool.

Place the water in the skillet. Increase the heat to high. When the water boils carefully whisk in the cornmeal. Cook, stirring frequently, for about 5 minutes until the cornmeal is thickened.

Add the cornmeal to the bowl with the corn. Add the salt, pepper and dill and stir well. Let the mixture cool at least 5 minutes and then break the egg into the mixture. Stir well, folding until the mixture is well blended.

Heat a non-stick skillet or a large skillet over medium high heat. Add the second teaspoon of olive oil. Scoop the batter on to the skillet in four equal batches. Adjust the heat to let the cornmeal cakes brown. After about 7 minutes turn.

While the pancakes are cooking place a large non-stick skillet over medium-high heat. Spray the pan lightly with olive oil. Add the salmon skin side down.

Cook for about 5 minutes and turn and then add the maple syrup. Cook for about another 4 – 5 minutes.

When the salmon is done place the cornmeal cakes on plates and top with the salmon. Add the butter to the pan and swirl until well blended. Top the salmon with the sauce and serve.