Pickled Salmon Sushi Roll

For me the key to sushi enjoyment is the right balance of dry and wet and mingling of flavor components. This one was a hit.

I started using seaweed wraps while I was living in Hawaii.  They are the perfect travel food because they serve as a catch all container that you can carry 100 of in your backpack without even noticing they’re there.  That’s my secret backpacking tip.  Now onto this dish.

My boyfriend’s family gave us a jar of their wonderful homemade pickled salmon.  It’s one great way Alaskans use to save their fish catch of the season.  This was my first time trying it, and it was delicious.  The salmon was pickled with slices of onion, peppers, lemon, and peppercorns.

I know I am not a trained or traditional sushi maker, but I love how it’s such a fun way to combine flavors.  For me the key to sushi enjoyment is the right balance of dry and wet and mingling of flavor components.  This one was a hit.

Pickled Salmon Sushi

I spread a little mayo on a flat seaweed wrap and then made of bed of Calrose rice over this.  (I had previously cooked and seasoned the rice so it was more flavorful).

Then I spread pesto generously in a wide line next to the rice and spread chunks of creamy goat cheese along the line of pesto. Then I cut the pickled salmon into bite sized pieces and lay them perpendicular to the direction I would roll the wrap to ensure clean easy bites.  Then I drizzled some of the juices from the pickled salmon jar onto the rice and added a few onion and pepper slivers out of the pickled jar.  Wetting the points of contact on the seaweed I wrapped it up… this is the hard part and just takes practice…and Voila! Yum time

170131 Homemade Pizza Recipe

I melted cream cheese as a white sauce on the hot dough that had been in for a bit.

 

 

PIZZA RECIPES

(On the Left and bottom right) Taylor’s Pizza:

Goat cheese on half, Cottage Cheese on half

Then on half the goat cheese side and half the Cott. Cheese side

he added summer sausage meat cut up,

and on the other halves of each he added cooked ground beef.

Then Carmelized Onions and after the pizza came out of the oven Spinach

My Pizza (top right)

I melted cream cheese as a white sauce on the hot dough that had been in for a bit.

Then on one half I added avocado, spinach and shredded cheddar

on the other half I added a mix of carmelized onions and mushrooms and atop that shredded Citrus Lime Parmesan Cheese.  (Later this was voted best, but they were all so darn fantastic I’m glad we were sharing.)

Inspiration: Today the Great Alaska Pizza Company had a $5 medium pizza for Customer Appreciation day.  Taylor waited 15 minutes in line, but when they said it would be another 15, he decided life was too short and headed home.  A week ago we got a big bag of Bread flour and a container of yeast, so I guess today is the day, we start making pizzas.  My brother is a great pizza maker and sent me his secret crust recipe, but I was working and Taylor was chef of the night so he found a recipe online that would be ready in 30mins.  Ok, game on.

He called me down when it was time to stretch out my very own pizza crust.  I was pretty excited, it stirred up memories of make your own pizza nights from birthday slumber parties of my youth.  He used the round glass pie pan for his and I went with the Mirro baking pan cover.  Because we had no corn meal for the underside of the crust we just improvised with quinoa… but probably in the future will use nothing, it seemed fine without it.  Then I let gravity do the work stretching out my dough, I just turned and turned it, then laid it out and extended a bit further on the pan.

 

 

 

Venison & Ginger Quiche Recipe

I realized I never would have combined these ingredients if I’d gone to the store. I also felt appreciative I could make something nice with the apples we were given this fall by a neighbor, and venison meat from my parents, and leftover ginger scraps others may have thrown away.

Since it looks like it may be a bit before I can begin my actual formal study, I’ve decided to look at what I can do to prepare.  I want to begin to notice natural moments of creativity that already occur in my life, that may otherwise go unnoticed.  I realized I have already done something creative today, but I didn’t acknowledge it until I began thinking about what to write.

I wanted to make a quiche, I love quiche.  I wanted to go to the store and buy some broccoli for the quiche, simply because I thought of it.  But two thoughts I encountered last night prevented my trip to the store.  (Spoiler)

Reviewing for my study, last night I reread parts of Twyla Tharp’s The Creative Habit, Learn It and Use It for Life. In short this woman is amazing, and I will be using her book to guide the first half of my formal study of how to develop a creative habit.  But one thing I read last night on page 161 stuck with me.  It said, when she asks an audience to give 60 new purposes to a common object the first third are obvious, the second third are more interesting and the last third are usually the most insightful and complex.

Last night I also finished watching The Minimalists. This movement has been building interest for years, but I like a good reminder that I need to be very conscious about my buying.  Do I really need broccoli?  Do I have a perfectly good alternative in the fridge, that might also qualify for the latter half of Tharp’s object uses list?  Turns out, I did.

I also realized that something I was doing for the purpose of eating does not negate it’s creative qualities.  These are all important realizations for me on the road to a creative habit.  Working with what you have can often forge creativity in an otherwise commonplace activity.  So in the end, here’s a new recipe for quiche… maybe someone in the world has already made it? Another good question.  Is it still creative even if it may have once existed somewhere in the world?

But seriously, here’s the quiche recipe:

On stove top med heat: 1T butter, Lg sweet onion diced, 1C diced apples, 3T ginger diced (mine was candied… left over from making a ginger simple syrup) 1/4 lb ground venison

In bowl: 5 eggs beaten, 1/4t each salt and pepper, shredded cheese- I did one Cup each of Cheddar, Mozzarella, and Goat cheese

Pouring softened saucepan items into bowl to mix and add 1C sauerkraut.

Bake 30 min @ 350… I do mine in muffin trays just to be easier to take to work.

I realized I never would have combined these ingredients if I’d gone to the store.  I also felt appreciative I could make something nice with the apples we were given this fall by a neighbor, and venison meat from my parents, and leftover ginger scraps others may have thrown away.