Smoked Salmon Tartine with Pickled Red Onion and Fried Capers

© Katherine Stetson

A simple assembly with a little bit of planning. Make many tartine, or make just one, for you!

For each tartine:

  • 1 slice quality artisanal bread, toasted
  • Cream cheese
  • Hot-smoked salmon, flaked into large chunks
  • Pickled Red Onion, see below
  • Fried Capers, see below
  • Freshly ground pepper
  • Lemon or lime wedges, for garnish
  • Olive oil, for garnish

Spread toasted bread with cream cheese. Top with flaked salmon, pickled red onions and fried capers. Drizzle with olive oil and grind some fresh pepper over all. Garnish with lemon or lime wedges. Dig in.

For the Pickled Red Onion:

  • ½ red onion
  • ½ cup white wine vinegar

Thinly slice the onion and place in a container with the vinegar. Allow to steep in the refrigerator for at least one hour.

For the Fried Capers:

  • Capers, as many as you need, drained and patted dry
  • Peanut oil, sufficient to just cover the capers

Heat oil to 350 degrees. Carefully put capers into oil with a slotted spoon. Fry for about 30 seconds.

Coriander Paratha

© Katherine Stetson

Really fun to make!

  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • ¼ cup finely chopped cilantro
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne
  • ½ – ¾ cup spring water

In a food processor, fitted with a steel blade, pulse the dry ingredients several times. Add the cilantro, olive oil and water and process until dough comes together in a ball. Move the dough to a bowl and cover for 15 minutes.

Divide the dough into 6-8 equal sized balls. Roll each on a lightly floured surface to approximately 7 inches in diameter.  Cover as needed with plastic wrap to prevent them drying out.

Heat a cast iron griddle or skillet over medium to medium-high heat. Lightly brush a Paratha with olive oil and cook it, oiled side down, until blistered with brown spots. Brush top surface with olive oil and flip to cook the other side. Wrap cooked Paratha in a tea towel and serve immediately.

Roasted Garlic and Feta Hummus

© Katherine Stetson

For 2 1/2 cups:

  • 2 cups chickpeas, cooked and cooled
  • ¼ cup Feta cheese
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 tablespoons spring water
  • 2 roasted garlic cloves, or to taste
  • 1 teaspoon sea salt
  • Chopped flat leaf parsley, roasted chick peas, drizzle of olive oil, for garnish

In a food processor fitted with a steel blade, process all ingredients except olive oil. When mixture is blended, drizzle in the olive oil while the motor is running. Refrigerate for a few hours prior to serving.


© Katherine Stetson

Serve with homemade Paratha or other flatbreads.

For 1 ¼ cups:

  • 1 cup roasted red peppers, homemade or jarred
  • ¾ cup walnuts, lightly toasted
  • ¼ fresh bread crumbs
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • ¾ teaspoon cumin seed
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • 2-3 garlic cloves, roasted
  • Chopped flat leaf parsley and pomegranate arils, for garnish

In a food processor fitted with a steel blade, process all ingredients except olive oil. When mixture is blended, drizzle in the olive oil while the motor is running. Refrigerate for a few hours prior to serving.

Better Bread ‘n Butter Pickles

© Katherine Stetson

This is a quick pickle and requires no canning equipment. For a spicy version, add a teaspoon of Asian garlic-chili paste!

Makes approximately one pint:

  • 1 long English cucumber
  • 1 tablespoon sea salt
  • ½ small onion
  • ½ cup sugar
  • ½ cup white vinegar
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly grated ginger
  • ¾ teaspoon mustard seeds
  • ½ teaspoon celery seed
  • 1/8 teaspoon turmeric

Leave the skin on the cucumber. Slice the cucumber and onion by hand or in a food processor fitted with the 1/8 inch slicer. Place the sliced cucumber and onion in a bowl and toss in the salt. Cover and refrigerate for one hour.

Rinse the cucumber and onion slices thoroughly under cold running water, drain well and return to the bowl.

In a small saucepan, combine the remaining ingredients and heat to a boil, stirring to dissolve the sugars. Pour the mixture over the cucumber and onion slices and stir gently. Cover and leave at room temperature for one hour.

Pack the pickles into a pint jar and let steep in refrigerate overnight.

Mini Sausage and Red Pepper Stratas

© Katherine Stetson

The sky is the limit with this savory bread pudding. Replace the sausage and pepper with any other components. Just be sure to pre-cook any meat or vegetable.

Makes four 8-ounce stratas;

  • 2 slices bread, in ½ inch cubes
  • 2 large eggs
  • ¾ cup half and half
  • ½ cup cooked and crumbled sausage
  • ¼ cup diced and sautéed red bell ppepper
  • ½ cup shredded sharp cheddar
  • ¼ cup crumbled Feta cheese
  • ½ teaspoon dried dill
  • Sea salt
  • Freshly ground pepper

Toast the bread cubes on a cookie sheet in a 400 degree oven until lightly toasted. Set aside to cool.

In a bowl large enough to hold all the ingredients, whisk the eggs and half and half until blended. Stir in the bread cubes, meat, vegetable, and cheese. Season to taste with salt, pepper and dill.

Cover bowl with plastic wrap and leave at room temperature for one hour. (Alternatively, you can refrigerate the bowl for several hours or overnight.)

Preheat oven to 400 degrees. Fill four 8-ounce muffin cups with the egg mixture. Sprinkle on some additional shredded cheese, if desired. Bake for 20-25 minutes until tops are nicely browned.

Toasted Pecan Fudge

© Katherine Stetson

For an 8×8 pan:

  • 12 ounces semi-sweet chocolate chips
  • 14 ounce can sweetened evaporated milk
  • 1 teaspoon vanilla
  • 1 ½ cups pecans

Line an 8×8 baking dish with tin foil.

Preheat oven to 375 degrees. Scatter pecans in one layer on a baking sheet and toast for 8-10 minutes. Allow to cool and chop.

In a medium saucepan over medium heat, combine evaporated milk and chocolate and stir until the chocolate has completely melted. You’ll notice that the mixture becomes quite glossy and that’s a good sign! Remove the pan from the heat and stir in the vanilla and pecans. Pour into the baking dish and allow the mixture to cool down before covering with tin foil and refrigerating.

Fudge will be set and ready to cut in four hours.

Corned Beef Hash

© Katherine Stetson

Serves four as a side dish.

The best results come from cooking the ingredients separately and then “hashing” them all together just before serving. Leftovers make a great filling for hand pies!

  • 2 russet potatoes, peeled and cut into ¼ inch dice
  • 8 ounces corned beef
  • ½ red Bell pepper, cut into ¼ inch dice
  • ½ yellow onion, cut into ¼ inch dice
  • Peanut oil
  • Sea salt and pepper, to taste

Heat one tablespoon peanut oil in a skillet over medium heat. Add onion and pepper and cook until lightly colored. Remove with a slotted spoon to a bowl and set aside.

Add two tablespoons peanut oil to the skillet and add the potatoes. Cook until browned and crispy. Remove with a slotted spoon to a bowl and set aside.

In a food processor fitted with a steel blade, pulse the corned beef until coarsely chopped. Add to the skillet and fry briefly. Stir in the cooked potatoes and onions and peppers. Cook until everything is heated through. Season to taste with salt and pepper.

Buttermilk Biscuits

© Katherine Stetson

The secret to mile-high biscuits is twofold: 1) never over mix or over handle the dough, and, 2) direct the biscuit cutter straight through the dough with no twisting!

For 12 2-inch biscuits:

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon baking soda
  • 6 tablespoons very cold butter, cubed
  • 1 cup buttermilk

Preheat oven to 450 degrees.

In a food processor fitted with a steel blade, combine dry ingredients and pulse several times. Add the cold butter and process until mixture resembles coarse crumbs. Add the buttermilk and process just until dough mass comes together.

Tip the dough out onto a lightly floured surface and pat into a disc about ½ inch thick. Fold the dough over and pat it out again. Fold and pat two more times. Roll the dough to a thickness of 2/3 inch. Cut out the biscuits and place on an ungreased baking sheet.

Bake for 11-13 minutes until lightly browned on top.

Caraway Rye Bagels

© Katherine Stetson

Please review Bread Essentials for valuable tips.

Makes eight bagels.

Dry Ingredients:

  • 2 cups unbleached flour
  • 1 cup rye flour
  • 2 teaspoons sea salt
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons Rye Bread Improver, from King Arthur, optional but recommended
  • 1 tablespoon caraway seeds
  • 1 teaspoon diastatic malt powder, optional but recommended

Wet Ingredients:

  • 1.5 cups spring water

Boil Ingredients:

  • 1.5 tablespoons baking soda
  • 4 cups water

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredients into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Pour the dry ingredients on top of the wet ingredients in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in an 80 degrees, draft-free location with an instant-read thermometer resting on top.  The center of the oven warmed by the interior bulb is ideal.

Check the temperature of the instant-read thermometer periodically to ensure that the temperature does not exceed 90 degrees or dip below 70 degrees.

After two to three hours, the dough will have nearly doubled in volume with a flat and dimpled surface.

Work and Shape the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 4” by 8”.  Fold both ends inward, like a business letter.  Turn dough over and gently pat the dough into an oblong appromiximately 4” by 8”.  Use a bench knife or sharp knife to divide the dough into eight equal portions and cober and left rest for 10 minutes.  On a lightly floured surface, gently roll dough portions into an 8-9 “ tube and swing ends around and attach to create a bagel shape.  Cover and let rise on greased parchment or wax paper for 30 minutes.

Boil and Bake the Bread

Place a baking stone on the center oven rack.  Preheat oven to 375 degrees.  Bring boil ingredients to a boil and reduce heat to a gentle simmer.  Drop bagels, one at a time, into boil mixture for 30 seconds on each side.  Place boiled bagels on parchment paper atop an inverted or edge-free cookie sheet or pizza peel and top while wet with desired crunchy adornments.

Slide the bagels and its parchment directly onto the baking stone.  Bake for 24 minutes, rotating parchment halfway through.  Turn bagels over and cook and additional 15 minutes or until nicely browned on both sides.

Remove bagels to a cooling rack.  Enjoy straight from the oven or toasted or cooled and stored in a plastic bag.

Overnight Method

This method creates a bread with greater air holes and a hint of sourdough flavor.

Decrease the amount of yeast to ¼ teaspoon.  Increase the proof time to 12-14 hours.

Follow all other instructions as indicated.

Copyright © Katherine Stetson, all rights reserved.