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Cooking With Kyle Simple, easy, delicious by james kyle snyder

As we prepare our bodies for the next round of culinary indulgence – “the holidays” following a summer of great vacation food, it is a good time to turn our attention to a healthier fare. Simple adjustments now, can make a huge difference in avoiding the holiday weight gain (reported to be 7-10 lbs by the NY Times). Mitzi introduced me to a salmon cake recipe from Food & Wine that we adapted to call our own. Food articles (hello!) can be a perfect place to come up with a base for new food ideas. This one hits the mark....Salmon Sliders Make the sauce first so it can chill. In a food pro, blend until still chunky: ½ cup yogurt with 3 TBS horseradish, 3 TBS capers, the zest of one lemon, and a pinch of S&P. Refrigerate for later. Next, finely chop 3 celery ribs and one small, sweet onion. Cut 1 lb of skin off wild salmon filet into ¼ by ¼. Check this out … “Wild Atlantic salmon" (an endangered species and not commercially available) or “Wild caught Atlantic Salmon” are almost always farmed raised in huge nets. No Bueno - In a bowl combine the onions, celery, and salmon. Beat one egg and incorporate into the mixture. Add about ½ cup of panko bread crumbs. You want the formed patties to be firm, not soggy or dry. First is bread choice. We are huge fans of potato rolls for sliders. We found a package of “12 sliced potato rolls” that fit our preference perfectly! Getting the ratio of patty-to-bread-to sauce is the next step. Too much salmon and you miss the bread and sauce. Too much bread and it tastes like a nondescript potato roll. Too much sauce and everything else disappears. We toasted the roll and lightly covered each side with the delicious horseradish-

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October 2015

caper sauce. After three attempts we came up with a mixture weight of .17 lbs-ish. At this weight each side cooked for 2 minutes to get the grill marks and cook all the way through without overcooking the salmon. Delicious! We cranked up the assembly line and prepared another 2.5 pounds of salmon and the associated mixture. Measure out .17-ish pounds of the mixtures and form them into very similar shapes using a mold. This does a couple things. First, it ensures even cook times because of consistency. Second, we think the sliders look cool with the squared edge of the mold. How ever you do it, have fun! Mitzi and I ate as we cooked (2 made a meal), listening to Etta James radio on Pandora, ending up with over 40 perfect little sliders. While we cleaned, we combined them into pre-cooked 2 patty packages for the freezer. Now we have them as sliders or as a crumble over greens for a salad. In the same time it would take (1.5 hours) to make a single meal, eat, and clean, we had fun making 20 healthy alternative meals that can be: grabbed frozen for lunch on the way out the door, or nuked for a minute for a “hungry now” alternative to chips and crackers. Most of cooking is planning. Mitzi and I plan on not having a ton of time, daily, to cook. We plan our cooking sessions to support our lifestyle, health, and eating needs. If you want to learn or participate in a cooking session, just contact us through the front porch. All are welcome. Thanks for the continued support and comments. Till next month, be well, and keep it simple, easy, and delicious! Kyle brings us delicious, simple & healthy meals each month in this space.

Front porch fredericksburg

CORK & TABLE a Cafe with panache By mary lynn powers Jim Fallon, owner of Cork and Table at 909 Caroline wasn’t kidding when he said he wanted to become an integral part of the downtown community. Just two months after opening last April, he joined the group of restauranteurs participating in the Annual Sandwich Invitational. Though he didn’t win, Jim said he had a great time getting to meet all the friendly chefs and cooks involved in the day. He presented an organic chicken breast served on a baguette with bacon, local tomatoes, and topped with a Romesco sauce, and as a special drink his Strawberry Meyer Lemon Fizz. (Yum!). His menu is described as modern American cuisine with French influences. He strives to use as much local products as possible. He explained that most people like a tomato on their sandwiches, but you are not going to find fresh tomatoes in the winter. Nevertheless, Jim has found an abundance of summer produce, and is looking forward to a Butternut Squash Puree and other local fall specialties in the next few weeks. He is building relationships with some of the local farmers that are growing organic, but also is using what is available to get a thoughtful dish on the table. This relationship building is also how he addresses his wine menu. For imported wines, he has built relationships with the importers, and for local and California wines, he has met and knows many of the winemakers. The wine list is varied, with reds from the Russian River Valley to whites from Italy to some homegrown Virginia selections. Jim is a trained sommelier, and during our conversation gave me a mini lesson on some of the winemaker’s practices. He enjoys this part of the business, sharing his expertise and talking with guests. His ideas are to serve wine and food that complement each other. The dinner menu has an optional fixed price menu for a three course dinner with wine pairings. There are separate entrees and appetizers if the price fix does not suit your fancy. Some of the current dishes look amazing, and if you go to the website, you can get a good idea of what is available. I can say from first had experience, the picture of the flatbread sandwich does not do it justice. I ordered the half portion of a chicken pesto combination with a balsamic vinaigrette from the lunch menu, and it was out of this world. I tried a cup of crab corn chowder which was also wonderful.

WELCOME TO OUR GREAT OUTDOORS It’s Beautiful ~ Night and Day!

The Soup & Taco, Etc.

by A. E. Bayne

Fredericksburg, VA

Mexican, Tex-Mex Food and Something More!! Tuesday to Saturday 11am-9pm Sunday 11am-6pm

Phone: 540-899-0969 E-mail: soupntaco@yahoo.com

Mary Lynn Powers is a frequent contributor to Front Porch who really enjoys covering the vibrant restaurant scene in the “burg

AFood Co-Op for FXBG

813 Caroline St.

Serving Traditional

Cork and Table is offering special wine dinners periodically. The one in September was five courses, and would satisfy the choosiest of gourmets. Items like Smoked Trout Salad with a TarragonCaper Dressing and Roast Lamb with Red Potato-Artichoke Hash as the main entree were just a couple of the courses. The wines were perfectly paired to enhance the meals, and you don’t even have to make any decisions. Sounds like a plan to me! Jim graduated from The Culinary Institute of America in Hyde Park, NY in 1993, and trained with many chefs in New York and DC. He owned a cafe in Warsaw, but decided Fredericksburg was the right fit for his restaurant concept. It’s exciting to watch all this food stuff happen in town, and I can’t wait to experience some of his creations. Check out the website CorkandTable.com and his Facebook page to see the current happenings and hours. Bon Appetit!

Fruitful Opportunities

The Sunken Well Tavern

720 Littlepage sunkenwelltavern.com 540-370-0911 Eat Well Drink Well Live Well

Fredericksburg has steadily attracted a variety of grocery opportunities for area consumers, including those which offer alternatives to large chain grocery stores. Small regional and ethnic markets along the Route 3 corridor, Relay Foods, area CSAs, the Saturday Farmer’s Market, as well as the Olde Towne Butcher and Kickshaw’s Market, are now providing shoppers with options and resources for a wide range of diets and food preferences. Soon, another option can be added to the gastronomical smorgasbord; a group of dedicated locals is working toward opening a member owned and operated natural food co-op in Fredericksburg. Founder Valerie Setzer explains the group’s evolution: "Having been a member of three food cooperatives in other locations, I developed an appreciation for the "member-owned" philosophy and the provision of locallysourced, natural, organic, and high quality foods and products that emphasize the value of eating a more plant-based diet. A small group of interested persons that share this vision stepped up and expressed a desire to be a part of the planning team to make this happen. We meet weekly and continue to make great strides toward achieving our vision." Member Angie Noll recounts similar experiences and has high hopes for the co-op, “I participated in a preschool cooperative when my children were younger and found the experience invaluable. The connections I made and the opportunity to work with a committed group in order to create something beneficial for so many others taught me the value of community and cooperation. I see the food co-op as a similar experience. Being part of something that can help so many people in our community, something that can make healthy food more affordable to people, is very exciting.” Member Gloria Lloyd says she believes a food co-op will offer a physical space to provide support for healthy living in the Fredericksburg area. “This will be accomplished through the products we sell and the classes taught on nutrition and cooking." Member Rich Larochelle says, “Last year, my wife and I moved to Fredericksburg after more than 30 years of living in Northern Virginia where, sadly, there are no food co-ops. When I learned that there was interest in starting a food co-op here, it just seemed like a logical fit for Fredericksburg given this community's

civic spirit, the presence of UMW, a growing healthcare industry that includes a focus on nutrition and the progressive population that respects the environment and enjoys the river and outdoor activities.” Member Laurel Major says, “When we build relationships with local farmers and producers who are using organic or sustainable practices, we build resilience for our community by supporting the people who grow our food, we decrease our dependence on products produced faraway, and we support practices which are beneficial for the Earth. That sounds good to me!” Setzer adds, “Having worked for 40 years for consumer-owned cooperatives, I have seen firsthand the enormous value that co-ops bring to their communities. Co-ops are more than a place to shop for a good or service; they are part of the fabric of their communities.” Larochelle describes co-ops as being different from other kinds of businesses because they are owned by the people they serve, and their focus is not on maximizing profit, but on providing maximum benefits to member-owners and to the community. With a one-time equity investment of $200 per household, members will enjoy “broad and deep community support based on unique product offerings, commitment to the best environmental practices, and a positive impact on the lives of members and non-members.” Larochelle says hopefully,” I have no doubt that this new food co-op initiative can further enhance this wonderful place we call home. Of course, the success of this effort will depend on whether residents step up and become coop member-owners. I think they will.” A.E. Bayne is a writer, artist, and co-editor of Fredericksburg Literary and Art Review. She has lived in Fredericksburg for the past seventeen years and is a frequent contributor to Front Porch Magazine.

front porch fredericksburg

October 2015

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Profile for Virginia Grogan

Front Porch Fredericksburg - October 2015  

Front Porch Fredericksburg - October 2015  

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