Fish Cake or Faux Crab Cake

Where have I been? Eating my way around Vancouver, B.C. the past few days. I love that city so much; the weather was beautiful, the people were nice, and oh the food. It almost feels like home away from home but Seattle will always hold a special place in my heart. I'm still a little tired so just a short recipe today of something I made before I left for my trip. Actually there are so many photos and recipes in my "to post" folder, I call it my "blog clog." One of these days I'm going to have to sit down and publish everything *gulp*.

Anyway onto these yummy fish cakes. Steven said, "Hmm... these cakes remind me of something." Couldn't quite put his finger on it but eventually we figured out that the texture of pollock was reminiscent of crab leg meat. These fish cakes are essentially faux crab cakes! (Faux crab cake sounds a lot better than imitation crab cake, which sounds distressingly fake and rubbery with a hint of artificial pink.) You can substitute another white fish for pollock, like cod or tilapia, but the texture won't be the same.

First the fish is cooked through by steaming with salt, pepper, lemon juice and white wine. You can also poach or roast the fish but I chose to steam it because I felt like it would prevent the fish from drying out without leeching out flavor. When making Chinese steamed whole fish, I add a little rice wine to cut the fishiness, so this is why I added a little white wine to the fish in this recipe. I love the airy crunchiness of panko bread crumbs so much that they have replaced regular dried bread crumbs in every application. So in goes some panko. Only the green parts of the scallions are used because the green top is milder and can be used more like an herb, whereas the white bottom is more like an onion, and the stronger flavor would be too overwhelming. After adding the rest of the ingredients, the cakes are chilled to prevent them from falling apart while cooking. Finally, they are dredged in flour and pan fried to a beautifully browned and crisp crust.

Fish Cake or Faux Crab Cake
1 lb pollock (or another white fish)
Salt and pepper
2 tbsp lemon juice (juice from half a lemon)
2 tbsp white wine
1/4 C chopped scallions (green part only)
1 tbsp chopped fresh parsley
1 egg, beaten
1/4 C mayo
1/4 C panko, or more if needed
1/2 tsp Old Bay seasoning (optional)
1/4 C flour
3 Tbsp vegetable oil

Tartar sauce for serving (optional)

Salt and pepper the fish, drizzle with lemon juice and steam until the fish is throughly cooked and flakes easily, about 5 - 10 minutes.

Drain the liquid. Break up the fish, leaving some large clumps and wait for the fish to cool to room temperature. Meanwhile in a small bowl mix the egg and mayo.

Once the fish has cooled, add the chopped scallion and parsley, panko, Old Bay (if using) and the mayo-egg mixture, and gently fold everything together. If the mixture looks too wet, add a little more panko.

Divide the mix into 4 portions and form into thick cakes. Cover and chill for 30 minutes or overnight.

After the chill, add the flour to a plate and dredge both sides of the cakes with flour. Heat oil in a nonstick skillet over medium high heat. Cook the cakes until the outsides are crisp and browned, about 4 - 5 minutes per side.

Serve with tartar sauce if you'd like.


Variation:
Replace the fish for lump crab meat and voila! you have a (real) crab cake.

Tiramisu Ice Cream

Tiramisu is a dessert I never tire of in any form (tiramisu brownie anyone?). I experimented with a tiramisu ice cream during the summer and it was really tasty. But just because the weather is starting to cool down doesn't mean I have to stop making ice cream. I'm with Brilynn on this one; I'll be making ice cream through the winter, clutching the spoon with my fingers poking out of convertible mitten gloves, and trying not to dribble any on my Slanket. Plus, I still need to try David's tiramisu ice cream recipe because my goodness the mocha ripple swirl-in sounds fantastic.

I prefer marsala in my tiramisu but you can also substitute rum or kahlua, since those liquors are stronger, you can use half as much... if you want *wink* (ice cream can be a pick-me-up too). I think that doubling the mascarpone and using the whole 8 oz. tub would make it even tastier. The alcohol and extra fat will keep the ice cream soft and creamy in the freezer.

Tiramisu Ice Cream
1 C milk
2 egg yolks
1/4 C sugar
1 Tbsp instant espresso powder
1/2 C heavy or whipping cream
1/4 C marsala
4 oz. mascarpone

Stracciatella, mix in
About 1 to 2 oz. dark chocolate, melted

Heat the milk in a saucepan to almost a boil. Meanwhile in a mixing bowl, whisk the egg yolks with the sugar until thick, pale yellow, and ribbony.

Anchor the bowl by wrapping a damp towel around the base. With one hand ladle scoops of the hot milk mixture into the egg yolks while constantly whisking. Continue to temper the egg yolks with all of the milk. Return the mixture to the saucepan and cook over medium heat. Continually stir and scrape the bottom with a spatula and cook until the mixture thickens and coats the back of the spatula. Draw a line with your finger down the spatula, if the edges stay clean and do not run then the mixture has throughly thickened.

Off heat, whisk in the espresso powder and cream. In another bowl, mix the mascarpone and marsala until combined and smooth. Whisk in the custard mixture. Chill throrougly in the fridge. Then freeze in your ice cream maker according to machine instructions.

In the last few minutes of churning, melt your chocolate. Then in the last minute of churning, pour a thin stream of the chocolate into the ice cream. As it churns, the chocolate will harden instantly and become shardlike pieces in the ice cream. If your machine does not have a hole to pour in the chocolate, fold in the chocolate with a spatula after churning.

Hidden Blackberry Cheesecake

Here in Seattle blackberries are everywhere, ranging from massive brambles that have invaded vacant land to itty bitty plants poking out of the ground trying to colonize new terrain. To my surprise, there were blackberry growing in the backyard. This was the first summer I had even been aware of their presence because last winter, the (small) yard, which was more like an uncharted jungle, was tamed landscaped into something more manageable. That is, you can venture outside without a loved one having to call a search party. The work also uncovered the blackberry bush and for the last few weeks I've been picking quarts of the berries as they ripen and I can hardly keep up!

Blackberry picking is a tricky business. The best looking berries are always the unattainable ones just out of my reach. I stare at them longingly, yearning to reach the plump, juicy berries glistening in the sun barely inches from my fingertips. I balance precariously on one foot, standing on my tippy toes, while stretching my arm and hand as far as they'll physically go to pluck that perfect berry. One wrong movement will result in an "Ouch!" as a nasty thorn pokes or scratches my skin. A tug too strong and that berry will fall off into the deep thicket lost forever. Even worse, just when I think the berry has landed safely in my palm, it rolls and slips between my fingers. Curses! Foiled again!! After an hour of the hot August sun hitting the back of my neck and my fingers sticky and purple, I say to myself "Okay last berry" but then "Ah Hah!" another perfect berry catches my eyes. Sometimes I am able to pick all the ripe berries before calling it a day but other times there is a limit to how many close encounters with the creepy crawly spiders, who love to take up residence amongst the berries, I can take. They send me running back inside patting myself down and repeatedly brushing off every inch of my skin. *shudder* "That's it for today I'll go back tomorrow," as I admit defeat. Now that it's September and autumn is slowly approaching, the blackberry bush has given the last of it's berries. Most have gone into quiet storage in the freezer and will serve as a reminder of the glories of summer during the gloomy Seattle winter.

A note about blackberry picking: Blackberries tend to grow everywhere and sometimes as your walking, you can't help but notice the easily accessible berries right by the sidewalk. As tempting as these berries may be (I pass berries like these everyday), do not pick them because the plants growing near the streets will often take in the fumes and pollution from the cars and that's not something you want in your berries. It's best to find an area away from roads and traffic for picking. Most parks in the Seattle area have plenty of blackberries so those are a great place to go.

From one of my recent pickings, I came inside with about 3 cups of berries and I really wanted to make some jam. But I'm didn't have pectin, and I'm too paranoid to can so I ambitiously decided to make some pectinless freezer jam. Steven warned me that when his mom and other friends tried to make blackberry jam, it ended up very watery was more like blackberry syrup but I was not to be dissuaded. After simmerring for a long time, I ended up with about a half a cup of thick jam and with only a few spoonfuls of sugar rather than cups, the jam was not cloyingly sweet and was immensely flavorful (very, very blackberry-y). So pectinless jam was possible and it was delicious!

Blackberry Jam
3 C blackberries, washed
3 Tbsp sugar (ratio of 1 tablespoon sugar to 1 cup berries)
1 tsp of lemon juice

To get rid of the seeds, puree the mixture and push it through a sieve or pass it through a food mill. I had some trouble pushing the puree through my fine mesh sieve so a food mill might work better.

Simmer in a saucepan until very thick and a spatula dragged across the bottom of the saucepan leaves a clear trail that does not fill in.

To avoid the canning trouble, just store the jam in your freezer and enjoy it quickly. But you won't need me to say that twice because it's so delicious on a buttered piece of toast in the morning or in a "Hidden Berry Cheesecake" inspired by Dorie.




While flipping through the baking book of the year (ahem everyone knows which one I'm talking about), the Hidden Berry Cream Cheese Torte really caught my eye. I loved Dorie's ingenuity in tucking a layer of berry jam underneath the cream cheese filling. Jams are usually good at hiding cracks and imperfections on cheesecakes but bringing it inside brings cheesecake to a whole new level of elegance. Not to mention in the gorgeous photo in the book, the top of the cream cheese torte was absolutely pristine with not a crack or flaw in sight. Since I didn't have cottage cheese on hand, rather than using Dorie's recipe for the cream cheese torte, I went with my standby cheesecake recipe of cream cheese and sour cream in a graham cracker crust. But don't get me wrong, Dorie's recipe looks excellent and I will definitely try it one day. This recipe uses only 2 bars (rather than 4) of cream cheese and as a result makes a thinner cheesecake.

Hidden Blackberry Cheesecake
Inspired by Dorie Greenspan's Hidden Berry Cream Cheese Torte

1 pack of graham crackers (5 oz, 9 whole crackers)
1 Tbsp sugar
5 Tbsp butter melted
2 8 oz. bars of cream cheese
2 eggs
1/3 C sour cream
1/2 C sugar
Pinch of cinnamon
Pinch of nutmeg
1/2 tsp vanilla
1/3 C any berry or cherry jam

Preheat the oven to 350F.

Process the crumbs in a food processor until ground or crush them in a zipper lock bag by rolling over the crackers with a rolling pin. Add the melted butter and sugar and pulse until evenly mixed.

Press the crumbs firmly into bottom and up the sides (about 1 in) of a 9 inch springform. I like to use the flat bottom of a measuring cup or you can use the bottom of a drinking glass to push the crumbs in tight. Bake at 350F for 10 minutes.

Meanwhile, in the food processor add the rest of the ingredients except for the jam, and process until smooth. Alternatively you can cream the cream cheese in the bowl of a stand mixer, add the eggs and incorporate one by one, then add the rest of the ingredients and mix until the filling is smooth.

When the crust is done, spread the jam evenly on the bottom of the crust. Then pour in the cheesecake filling. Bake at 350F for about 50 to 60 minutes, or until the center is no longer jiggly.

Run a knife (to avoid damaging the nonstick on baking pans, I either use a plastic knife or a wooden skewer) along the outside of the cheesecake and remove the pan. Let it cool to room temperature then chill before serving.


Since it's blackberry season, though nearing the end of it, here in the Pacific Northwest and with the blackberries straight from the backyard, I'm going to bring this cheesecake to the biggest patio party of the year, La Festa al Fresco, thrown by the lovely hostesses Ivonne and Lis. There's no such thing as having too many desserts right girls?