Chef and restaurateur Jamie Leeds has had an amazing 2016. Between the three successful locations of Hank’s Oyster Bar and opening two new concepts, Hank’s Pasta Bar and The Twisted Horn, the most important part of her life is still family. As a mother and newlywed with a baby girl on the way, Leeds shares her favorite recipes for the upcoming holidays.
This holiday season, Leeds suggests incorporating hearty seafood into your meal. Because her wife Tina is a pescatarian, the star of their holiday table is salmon cakes. The two also keep traditions from both of their families, with Mitzi’s Mushroom Stuffing courtesy of Leeds’ mom and Tina’s family favorite, the Broccoli-Onion Deluxe.
In the end that’s what the holidays are all about—bringing together family, food, love, and joy.
2 salmon fillets, steamed
5 sprigs scallion greens and whites, chopped
2 ½ cups bread crumbs
4 tablespoons mustard seeds, toasted and grounded
4 cups mayonnaise
Zest of four lemons
Salt and pepper
Crumble salmon into big chunks, but take off brown part.
Mix all ingredients together carefully. Do not overmix.
Portion into 3 ounces. Shape each as a cake and cover with breadcrumbs all around to keep the food from sticking together.
1 lb, butter, unsalted
2 med. spanish onions, small dice
1/2 tbs chopped garlic
1 c. each of portobellos, shiitakes cremini, button, quartered to the same size
Melt butter and sauté all until tender
Add: 1-2 bags Stouffer’s Breadcrumbs Season with salt and blk pepper
Add: 1/2 c. diced pickled red peppers
1/2c. chopped Italian parsley
1/4 c. chopped thyme
Add: 1-2 c. boiling water or until moist
1 lb. broccoli
3 medium onions quartered
1/4 cup of butter or margarine
2 tablespoons of all-purpose flour
1/4 teaspoon of salt
Dash of pepper for flavor (optional)
1 cup of milk
1 3-oz package of cream cheese
1/2 cup (2 oz) of shredded sharp American cheese
1 cup of soft bread crumbs
Preheat the oven to 350 degrees. Cut up fresh broccoli and cook as directed and drain. Cook onions in boiling salted water until tender and drain. In a saucepan, melt half of the butter or margarine. Blend in the flour, salt, and a dash pepper, and then add milk. Stir constantly until thickened and bubbly, reduce heat, and blend in cream cheese until smooth. Place vegetables in a 1 to 2 quart casserole pan, pour sauce mixture over vegetables, and mix lightly. Top with American cheese. Melt the remaining butter and toss with the bread crumbs and sprinkle them on top of the casserole. Bake until heated through, about 40 – 45 minutes.