Tomato Salmon Bisque, Sun-dried Tomato - Feta - Tofu Patties, and Sweet Corn on the Cob
Last night’s dinner started with the homemade tomato sauce I’d made a couple of nights before. The Tomato Sauce Recipe: From our Peaceful Belly CSA share I took small finely chopped leeks, red onion, and then added minced purple garlic & sauteed those in the bottom of the stock pot in butter and olive oil. Then added chopped carrots, and the pureed tomatoes that also came from Peaceful Belly’s farm. The pile of fresh herbs that went in are: Thyme, Rosemary, Basil, and Marjoram. I also cracked some spice blend from Molly’s Mills that has a yummy assortment of flavors in it, pepper, and salt. I added 2 whole stalks of celery and 3 bay leaves (to be removed later) and simmered for 2 hours. Then I added the organic tomato paste and simmered for another 2 hours.
That tomato sauce was used to make a wonderful Tomato Salmon Bisque. I simply added heavy cream and baked Alaskan Salmon to the sauce and simmered.
The Tofu Patties recipe was something I’d been kicking around in my head for a few days. I took super firm tofu and cut it into small chunks and then crumbled it in a Ziplock bag the day before and marinated the tofu in the following for a full day in the refrigerator: Lemon Garlic Penzey spice, Kirkland’s Organic No-Salt Seasoning (kind of like Spike), a generous amount of Molly’s Mills cracked Italian spice blend (contains garlic, lemon, rosemary, tomato, sea salt, and lavender), and cracked pepper. To make the tofu patties, I took the marinated tofu and added a couple of eggs, dry bread crumbs, chopped flat leaf Italian parsley, and herbed sun-dried tomato feta. I made patties from the mixture and coated them in Panko crumbs and then refrigerated them so that they hold together nicely when fried. Once chilled, I fried them in roasted peanut oil.
For the sauce on the tofu patties, I mixed crème fraiche with Inglehoffer’s Sweet Hot Pepper Mustard. And I plated the patties on top of the sauce, with some sauce on top as well and some julienned sun-dried tomatoes & flat leaf parsley for garnish.
The sweet corn came from a veggie stand that my future mother-in-law happened to stop at on the way up to Cascade the weekend prior, and it was the perfect compliment to the meal.
Brian said that this one ranks as his 2nd favorite of all of my recipes, with the Almond Crusted Quiche that I made back in June still ranking as number one. However, he is waffling on this decision and this meal may very well hold the numero uno spot. :-)