Thread: Plain ol' Potatoes Au Gratin/Salmon patties

On Wed 03 Mar 2010 09:38:11p, koko told us...

>
> I made some simple Potatoes Au Gratin last night.
> I tossed some Yukon gold potatoes with some melted butter, then topped
> with shredded cheddar cheese and baked.
> Deliciously good and cheesy.
> http://i49.tinypic.com/10pqdxx.jpg
>
> Tonight I made salmon patties with some fresh green beans that were
> cooked in a skillet with some butter.
> I've been eating pretty darned good.
> http://i49.tinypic.com/ezg1mv.jpg
>
> I'm having some good leftovers for lunch tomorrow.
>
> koko

Koko, could you please post your recipe for salmon patties? I don't need
specific instructions, but a list of ingredients/quantities would suffice.

I used to love my mother's salmon patties but never knew how she made them.
I haven't been too excited over versions I've tried.

TIA

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"koko" <[email protected]> wrote in message
news:[email protected]..
>
> I made some simple Potatoes Au Gratin last night.
> I tossed some Yukon gold potatoes with some melted butter, then topped
> with shredded cheddar cheese and baked.
> Deliciously good and cheesy.
> http://i49.tinypic.com/10pqdxx.jpg
>
> Tonight I made salmon patties with some fresh green beans that were
> cooked in a skillet with some butter.
> I've been eating pretty darned good.
> http://i49.tinypic.com/ezg1mv.jpg
>
> I'm having some good leftovers for lunch tomorrow.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 02/20/10



Hi, Koko...Those salmon patties look good....I have spent the last hour or
more looking for a good recipe to make tonight for dinner.....in about 2
hours from now....Likw Wayne...could you please post your recipe in time for
dinner (mine) preferably :-)
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

In article <[email protected]>,
koko <[email protected]> wrote:

> I made some simple Potatoes Au Gratin last night.
> I tossed some Yukon gold potatoes with some melted butter, then topped
> with shredded cheddar cheese and baked.
> Deliciously good and cheesy.
> http://i49.tinypic.com/10pqdxx.jpg
>
> Tonight I made salmon patties with some fresh green beans that were
> cooked in a skillet with some butter.
> I've been eating pretty darned good.
> http://i49.tinypic.com/ezg1mv.jpg
>
> I'm having some good leftovers for lunch tomorrow.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 02/20/10

Saw this on a.f.b.

Good stuff! ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

On Thu, 4 Mar 2010 16:01:29 +1100, "Bigbazza"
<[email protected]> wrote:

>
>"koko" <[email protected]> wrote in message
>news:[email protected]. .
>>
>> I made some simple Potatoes Au Gratin last night.
>> I tossed some Yukon gold potatoes with some melted butter, then topped
>> with shredded cheddar cheese and baked.
>> Deliciously good and cheesy.
>> http://i49.tinypic.com/10pqdxx.jpg
>>
>> Tonight I made salmon patties with some fresh green beans that were
>> cooked in a skillet with some butter.
>> I've been eating pretty darned good.
>> http://i49.tinypic.com/ezg1mv.jpg
>>
>> I'm having some good leftovers for lunch tomorrow.
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 02/20/10
>
>
>
>Hi, Koko...Those salmon patties look good....I have spent the last hour or
>more looking for a good recipe to make tonight for dinner.....in about 2
>hours from now....Likw Wayne...could you please post your recipe in time for
>dinner (mine) preferably :-)


I'm almost embarrassed to tell you how I make them. I usually just
keep them plain and simple.
I use a can of wild caught Alaskan salmon, drained. To the salmon add
some finely chopped onion, to your taste of course and a beaten egg.
Salt and freshly ground black pepper.
Then I add either some cracker crumbs, from saltine crackers that I've
crushed, or bread crumbs. Add just enough to bring it all together and
a gently shaped patty will not crumble in your hand. Then cook in a
skillet in butter over a medium heat.

Last night was the first time I ever added some finely diced celery. I
don't think I'll do it again, it wasn't bad, just didn't make that big
of a difference in the final product.

Thanks for asking, hope you like them.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/20/10

On Mar 4, 9:53*am, koko <k...@letscook.com> wrote:
> On Thu, 4 Mar 2010 16:01:29 +1100, "Bigbazza"
>
>
>
>
>
> <bigb...@spamjunction.com> wrote:
>
> >"koko" <k...@letscook.com> wrote in message
> >news:[email protected]. .
>
> >> I made some simple Potatoes Au Gratin last night.
> >> I tossed some Yukon gold potatoes with some melted butter, then topped
> >> with shredded cheddar cheese and baked.
> >> Deliciously good and cheesy.
> >>http://i49.tinypic.com/10pqdxx.jpg
>
> >> Tonight I made salmon patties with some fresh green beans that were
> >> cooked in a skillet with some butter.
> >> I've been eating pretty darned good.
> >>http://i49.tinypic.com/ezg1mv.jpg
>
> >> I'm having some good leftovers for lunch tomorrow.
>
> >> koko
> >> --
>
> >> There is no love more sincere than the love of food
> >> * * * * * * * * * * * * * * * George Bernard Shaw
> >>www.kokoscorner.typepad.com
> >> updated 02/20/10
>
> >Hi, Koko...Those salmon patties look good....I have spent the last hour or
> >more looking for a good recipe to make tonight for dinner.....in about 2
> >hours from now....Likw Wayne...could you please post your recipe in timefor
> >dinner (mine) preferably *:-)
>
> I'm almost embarrassed to tell you how I make them. I usually just
> keep them plain and simple.
> I use a can of wild caught Alaskan salmon, drained. To the salmon add
> some finely chopped onion, to your taste of course and a beaten egg.
> Salt and freshly ground black pepper.
> Then I add either some cracker crumbs, from saltine crackers that I've
> crushed, or bread crumbs. Add just enough to bring it all together and
> a gently shaped patty will not crumble in your hand. Then cook in a
> skillet in butter over a medium heat.
>
> Last night was the first time I ever added some finely diced celery. I
> don't think I'll do it again, it wasn't bad, just didn't make that big
> of a difference in the final product.
>
> Thanks for asking, hope you like them.
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 02/20/10- Hide quoted text -
>
> - Show quoted text -

That's the way I make mine, too - I usually use cracker crumbs, and
not only add some celery, but also some bell pepper if I have any
lying around. I like the extra crunch.

N.

On Thu 04 Mar 2010 08:53:32a, koko told us...

> On Thu, 4 Mar 2010 16:01:29 +1100, "Bigbazza"
> <[email protected]> wrote:
>
>>
>>"koko" <[email protected]> wrote in message
>>news:[email protected] ..
>>>
>>> I made some simple Potatoes Au Gratin last night.
>>> I tossed some Yukon gold potatoes with some melted butter, then topped
>>> with shredded cheddar cheese and baked.
>>> Deliciously good and cheesy.
>>> http://i49.tinypic.com/10pqdxx.jpg
>>>
>>> Tonight I made salmon patties with some fresh green beans that were
>>> cooked in a skillet with some butter.
>>> I've been eating pretty darned good.
>>> http://i49.tinypic.com/ezg1mv.jpg
>>>
>>> I'm having some good leftovers for lunch tomorrow.
>>>
>>> koko
>>> --
>>>
>>> There is no love more sincere than the love of food
>>> George Bernard Shaw
>>> www.kokoscorner.typepad.com updated
>>> 02/20/10
>>
>>
>>
>>Hi, Koko...Those salmon patties look good....I have spent the last hour
>>or more looking for a good recipe to make tonight for dinner.....in
>>about 2 hours from now....Likw Wayne...could you please post your recipe
>>in time for dinner (mine) preferably :-)
>
>
> I'm almost embarrassed to tell you how I make them. I usually just
> keep them plain and simple.
> I use a can of wild caught Alaskan salmon, drained. To the salmon add
> some finely chopped onion, to your taste of course and a beaten egg.
> Salt and freshly ground black pepper.
> Then I add either some cracker crumbs, from saltine crackers that I've
> crushed, or bread crumbs. Add just enough to bring it all together and
> a gently shaped patty will not crumble in your hand. Then cook in a
> skillet in butter over a medium heat.
>
> Last night was the first time I ever added some finely diced celery. I
> don't think I'll do it again, it wasn't bad, just didn't make that big
> of a difference in the final product.
>
> Thanks for asking, hope you like them.
>
> koko
> --

Thanks for posting this, Koko!
--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Reading from news:rec.food.cooking,
koko <[email protected]> posted:

> I made some simple Potatoes Au Gratin last night.
> I tossed some Yukon gold potatoes with some melted butter, then topped
> with shredded cheddar cheese and baked.
> Deliciously good and cheesy.
> http://i49.tinypic.com/10pqdxx.jpg

Sounds kind of dry. What I do for potatoes au gratin:

1. Start potatoes to boiling, peeled and cut any way you like. Put a lot
of salt in the water so the salt flavor will infuse in the potatoes.

2. Make your own cream of mushroom. I just make it "look right":

sliced white button mushrooms
a teaspoon of butter
heavy cream

3. Get the shrooms going in the butter, saute for a bit, add cream. Let
it heat up until it's bubbling, then dump into a blender and liquefy.

4. Put the freshly-made cream of mushroom into a saucepan. Add
colby-monterey jack cheese blend to the cream of mushroom. Gauge how much
cheese sauce you have compared to the amount of potatoes you're working
with, then just add cheese and milk until you get it right.

5. Taste to make sure the salt content is right. Of course, you can't
remove salt, but it's always easy to fix it if you need to had just a tad.

6. Drain the potatoes VERY well and then toss into the cheese sauce.

Enjoy! If you're feeling adventurous, a nice way to enjoy this is with a
dollop of sour cream on top, and some crumbled, crispy bacon, and fresh
chives.

Technically, I guess that's not potatoes au gratin, but we nicknamed it
"old rotten potatoes".

> Tonight I made salmon patties with some fresh green beans that were
> cooked in a skillet with some butter.
> I've been eating pretty darned good.
> http://i49.tinypic.com/ezg1mv.jpg

Oh! LOL I thought you meant you put green beans IN the salmon patties.
Those actually look pretty good. I typically only use fancy white
albacore tuna, not salmon. Or sometimes I mix albacore, salmon, and
chicken.

Damaeus

Reading from news:rec.food.cooking,
koko <[email protected]> posted:

> I'm almost embarrassed to tell you how I make them. I usually just
> keep them plain and simple.
> I use a can of wild caught Alaskan salmon, drained. To the salmon add
> some finely chopped onion, to your taste of course and a beaten egg.
> Salt and freshly ground black pepper.
> Then I add either some cracker crumbs, from saltine crackers that I've
> crushed, or bread crumbs. Add just enough to bring it all together and
> a gently shaped patty will not crumble in your hand. Then cook in a
> skillet in butter over a medium heat.

That's about how I put together my tuna patties, but after forming mine
into patties, I coat them with something. Sometimes it's just flour, and
sometimes a mixture of flour and cornmeal with a little baking powder
added for an interesting crispness that can't be achieved without it. And,
I also like to add a little creole seasoning mix to the coating, too. Then
I put them in a skillet with about an inch of peanut oil and fry them on
one side, then the other. Your version without the coating sounds
interesting. And what isn't made infinitely tastier by being butterfried?
lol

> Last night was the first time I ever added some finely diced celery. I
> don't think I'll do it again, it wasn't bad, just didn't make that big
> of a difference in the final product.

When I saw the little greenies in your image, it made me think about
trying finely chopped green onions instead of diced white onions in my
next batch of tuna patties.

Damaeus

Reading from news:rec.food.cooking,
Nancy2 <[email protected]> posted:

> That's the way I make mine, too - I usually use cracker crumbs, and
> not only add some celery, but also some bell pepper if I have any
> lying around. I like the extra crunch.

Oh, yeah. I sometimes use about six or seven slices of bread from a food
processor as a binding agent, adding more as necessary until the patties
don't fall apart. I don't like the texture of using crackers. But now
that I think about it, I would like to try that with toast instead of
bread, just to see how it affects the looks of it, if nothing else.

Damaeus