Tomato Corn Pie with Biscuit Crust

I am a third generation Florida "cracker". You won't find too many of those there today. Most people who live in South Florida now came by way of New York, New Jersey, or somewhere that has at least 5 months of really cold weather. I permanently moved to Georgia on Super Bowl Sunday in 1987. We packed up and left balmy January temperatures in Florida only to arrive to snow on the ground in Georgia!

My hometown used to be a rural area with lots of farms. I grew up eating all kinds of fresh vegetables - squash, tomatoes, green beans, bell peppers, corn! What could be better than a supper of fresh vegetables right out of the garden? My Daddy always had a small garden in our back yard.

My Mom is from Kentucky, and during the summer we would go visit her parents. My Granddaddy truly had a green thumb. He had a garden full of onions, beans, peas, yellow squash, zucchini, corn and tomatoes and lots of beautiful flowers. Grandmother would let my sister and I set up a table in the front yard, make a sign advertising "vegetables for sale", and earn some spending money! Sitting around the supper table listening to my Granddaddy tell us stories was my favorite time of day. And eating squash, tomatoes, green beans, and corn while we listened wasn't bad either.

When I came across this recipe from Dinner with Julie, it reminded me of summers in Kentucky. I added vidalia onions instead of chives.

Tomato-Corn Pie with Biscuit Crust

Crust: 2 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold butter, cut into pieces
3/4 cup milk

Filling: 1/3 cup mayonnaise
2 Tbsp. lemon juice
6-8 Roma tomatoes
2 cups corn, cut from the cob (about 3 ears)
2 Tbsp. chopped fresh basil
1 Tbsp. chopped chives or 1/4 cup chopped onion
salt and pepper
1 1/2 cups grated cheddar cheese

Blend flour, baking powder, and 1/2 tsp. salt in a food processor or bowl (I used my Kitchen Aid stand mixer). Add the butter and blend with a fork or pasty cutter (or pulse in the food processor, or mix with mixer) until blended with pieces no bigger than a pea. If you're using a food processor, transfer the mixture to a bowl. Add the milk and stir until you have a soft dough.

Divide the dough in half, with one half just slightly larger than the other) and roll the larger piece on a floured countertop (or between two pieces of waxed or parchment paper) into a 12" round; transfer to a pie plate and gently fit it inside without stretching. Trim off any overhang.

Preheat oven to 400 degrees F with the rack in the middle. Whisk together the mayonnaise and lemon juice. Peel tomatoes, then cut in half. With a small spoon or fork, gently remove the seeds and extra juices. Then slice crosswise into 1/4 - 1/2" thick slices. Arrange half of tomatoes in the crust, followed with half the corn, half the basil, chives or onions, salt and pepper to taste, and one cup of the grated cheese. Repeat layers with remaining tomatoes, corn, basil, chives or onions, salt and pepper. Gently spread mayonnaise over the filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12" round and fit it over the filling, folding overhang under edge of bottom crust and pinching or crimping the edge of crust to seal. Cut 4 steam vents in top crust, and brush crust with a bit of olive oil or melted butter.

Bake for 30 to 35 minutes until the pie is golden and bubbly. Serve warm, or cool to room temperature. (Do ahead - Pie can be baked 1 day ahead and chilled. Reheat in a 350 degrees F oven until warm, about 30 minutes.)

Pink Apron Girl

Salmon Cakes & Patties

It can be challenging to work all day and then come up with a quick, nutritious and yummy supper night after night! After cooking for my family for 25+ years I sometimes feel like I'm cooking the same thing over and over. So I've been trying some new recipes lately, but also going back to some I've cooked many times.

Here are two recipes for salmon cakes or patties. The first recipe is the way my Mom always made them - easy and quick. The second recipe is a bit more involved, but well worth the effort.

Salmon Patties -

1 lb. can salmon
2 eggs, beaten
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cracker crumbs
1/2 cup canola oil

Open can and drain liquid from salmon. Remove bones and skin from salmon. Flake salmon in small mixing bowl. Beat eggs and stir in milk and salt and pepper. Add to salmon. Mix in seasonings and crumbs. Form into small patties. Heat oil in skillet over medium heat. Place patties in skillet and brown; turn once and brown on the other side. Place on paper towels to drain the oil. Serves 5-6.

I tried the following recipe tonight. Same result - delicious salmon cakes with a few more flavors added in.

Salmon Cakes (Recipe courtesy Melissa d'Arabian)

Ingredients

• 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
• 1/4 cup chopped onion
• 1 egg
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 lemon, zested
• 1 (14-ounce) can wild salmon, checked for large bones
• 1 baked or boiled russet potato, peeled, and fluffed with a fork
• 1/4 cup bread crumbs
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• 1/2 cup vegetable oil

Directions

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

So depending on how much time you have . . . and how many of the ingredients you have on hand, try one of these recipes and see if you don't agree with me!

Have fun in the kitchen!!

Pink Apron Girl