Recipes from the Ridge

Go World!

I just returned from the Vancouver 2010 Olympics where I discovered some great foods from all over the world served there. We’ve been experimenting here at home with some delicious results. I have had to make quite a few substitutions as their markets are quite ethnic. But try some different combinations for various taste sensations for something new.
Smoked Salmon Stacks
1 cucumber
1/4 t. dill
Dash garlic powder
1/4 t. salt

1 T. vinegar
1/8 t. black pepper
2 T. capers
1/4 lb. smoked salmon
1/2 baguette or French bread loaf
Plain yogurt (or sour cream) for garnish

Peel and slice the cucumber very thin and then pour the vinegar over the top and toss along with garlic powder, salt and pepper —set aside. Slice the bread into about half-inch thick slices (four to six slices) and toast or broil on both sides (or use the grill). Lay the marinated cucumbers slices on each of the bread slices. Divide the salmon evenly atop the cucumber slices. Top this with the capers and a dollop of yogurt or sour cream. Sprinkle with a dash of dill for color. Serves two or four. This is a great appetizer or as a side to the soup below.

Southeast Asian Noodle Soup

4 cups chicken broth
2 cups water
2 T. fresh parsley (or 1 T. dried)
1 t. cilantro
1 chicken breast, halved
3 potatoes, cubed
3 garlic cloves, crushed
3-4 T. olive oil
1 bunch scallions, chopped
(reserve greens for garnish)
1 t. cardamom
1 t. cinnamon
1 T. fresh ginger (or 1 t. ground)
2 cups egg noodles, cooked
2 eggs, hard boiled & sliced
1 t. lime juice

Combine the broth, water, parsley, cilantro and chicken in a heavy pot. Boil briefly, and then reduce the heat to simmer for about 30 to 40 minutes or until the chicken is cooked —cool slightly and remove the chicken. De-bone the chicken and cut into bite-sized pieces. Strain the broth and cook the potatoes in the hot broth. Add the garlic and scallions to the oil in a skillet and cook until lightly browned —remove to a paper towel and set aside. Add the cardamom, cinnamon and ginger to the oil in the skillet and cook for two minutes —add this to the chicken broth. Season with salt and pepper to taste. Stir in the chicken and cooked noodles. Place egg slices on each serving along with the reserved onions —sprinkle garlic on top and just before serving add a few drops of lime juice. Serves four.
Spanish Omelet
3 potatoes, sliced
3 T. olive oil, divided
4 garlic cloves, chopped
2 t. paprika
1 lg. onion, chopped
2 bell peppers, chopped
1/8 t. cayenne pepper
6 eggs
3 oz. cream cheese, softened
1 T. flour
1 1/4 cup milk
1/2 t. salt
1/2 cup green olives w/pimentos, chopped
1 cup grated cheddar cheese

Spray a 10-inch oven-proof skillet with vegetable spray and preheat the oven to 400 degrees. Coat the potatoes with two tablespoons of the olive oil, half of the garlic and all of the paprika. And roast them on a baking sheet for 20 minutes or until golden. Meanwhile, toss together the onions, peppers, cayenne, one tablespoon of the olive oil and roast these in a separate pan for about 10 to 15 minutes. In a blender or food processor, combine the eggs, cream cheese, flour, milk and salt —purée to a custard-like consistency. Reduce the oven to 350 degrees and place the potatoes on the bottom of the prepared skillet. Lay the roasted onions and peppers on next. Sprinkle the whole thing with the olives and the grated cheese —pour the custard over all. Bake for 45 to 50 minutes or until the top is golden and a knife inserted comes out clean. Serve hot or at room temperature. Serves six.