salmon burgers with lemon dill sauce

When asked for the recipe recently, I was surprised to find I hadn't put it on the blog yet. It's one of my favorites from the Classic Pillsbury Cookbooks, June 1995 issue - the only change in the original recipe is the addition of fresh Parmesan cheese and Old Bay. They can be grilled, fried or baked in the oven, eaten with or without a roll, and take well to catsup - just ask Sam Clemens!

Combine in a medium sized bowl and mix thoroughly together with your hands:

(1) 7.5 ounce can salmon, drained

1/2 cup shredded zucchini

2 tbs. dry bread crumbs (I use the Progresso Italian variety)

2 tbs. freshly grated Parmesan

2 tbs. chopped green onion

1 egg, beaten

1/2 tsp. salt

1/4 tsp. pepper

a dash or two of Old Bay Seasoning

Combine in separate small bowl:

2 tbs. dry bread crumbs

2 tbs. freshly grated Parmesan

Roll golf ball sized portions, squeezing out any drippy liquid, then roll into the small bowl of crumbs and cheese. Flatten between your hands into patties and place in a lightly oiled pan, electric skillet, or foil for the grill. Cook or grill for 5-8 minutes on medium high heat, or bake in the oven at 350 degrees for about 15 - 20 minutes, turning half-way thru. If you like the coating a bit crispier, try broiling for 4-6 minutes.

Serve between English muffins or rolls, or with a side or rice pilaf, and broccoli "trees" (as my daughter Layne used to call them). Double or triple the recipe - they make great leftovers!

Lemon Dill Sauce

Combine in small bowl with a fork, and serve with salmon burgers:

1/2 cup mayonnaise

1/4 cup chopped green onion

1 tbs. freshly chopped dill weed

2 tsps. fresh chives, chopped

1/4 tsp. grated lemon peel

1 tsp. lemon juice

black mountain - visiting the stromans

Saying "Goodbye" to Brad and Ellen earlier this year wasn't easy. Our gallery/artist relationship is as old as Lynden Gallery, coming up quickly on 10 years in 2010. Retiring to Black Mountain, North Carolina in January, they have the most exquisite timber frame house, dogs at the ready, and the crystal, mountain air enhancing both life and art.

On arriving Thursday night, we found the two of them on the porch, and a lovely dinner waiting. This recipe is one Ellen found a long time ago in a newspaper, and continues to make often.

ITALIAN ZUCCHINI

Preheat oven to 375 degrees. In a 10-inch skillet saute the following in 1/2 cup margarine, until tender - about 10 minutes:

4 cups thinly sliced, unpeeled zucchini

1 cup coarsely chopped onion

Stir in:

1/2 cup fresh parsley

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp garlic powder

1/4 tsp. fresh basil, chopped

1/4 tsp. fresh oregano leaves, chopped

In large bowl blend:

2 eggs, well-beaten

8 oz. shredded mozzarella cheese

Vegetable mixture

Separate 1 8-ounce can refrigerated quick crescent dinner rolls, place in bottom of 10" pie plate or 11" quiche plate, pressing together and up the sides forming a crust. Spread crust with 2 tsp. dijon mustard, then pour vegetable mixture evenly into crust. Bake for 18-20 minutes, or until a knife inserted comes out clean. If crust becomes too brown, cover with foil during the last 10 minutes of baking. Let stand for 10 minutes, then cut into wedges and serve. Delicious!

Both Ellen and Brad are finding their new home in the mountains awe-inspiring, and there is so much to see with nearby Asheville, we simply have to go back. Ellen has taken up weaving, and Brad is throwing pots alongside painting. With an exhibition scheduled at Lynden Gallery for April 2010, I'm eager to see how his new work progresses. I think we'll call it, "Brad Stroman, Mountain Fever"....

For more information on the upcoming exhibition, see our website www.lyndengallery.com, sign up for our email event listings, or find us on Facebook at "eat well and buy more art".

quick buttermilk pancakes - from scratch

This recipe comes from my torn and tattered "Eating More with Less" cookbook, that revolutionized the way I cook. I like the whole foods concept and prefer making things from scratch as much as possible. You can add mashed bananas and walnuts (though my kids never liked nuts) - fresh blueberries or chocolate chips are a hit in my house!

In a two cup glass measuring cup, or small bowl mix the following together with a fork:

1 c. buttermilk

1/2 tsp. baking soda

Let sit, and meanwhile, in a medium bowl, combine the following:

1/2 c. whole wheat flour

1/2 c. white flour

1 tsp. baking powder

1/2 tsp. salt

Add to the buttermilk mixture, 2 tbs. olive oil and 1 beaten egg. Immediately pour into the dry ingredients and combine with a wooden spoon or wisk until it's smooth with few lumps.

In a hot electric skillet or griddle (375 degrees, or until a drop of water sizzles when it lands on the surface) - drop batter in 1/4 cup portions, leaving room for expansion. Flip when the bubbles on top have burst.

This recipe works well double and quadrupled for big crowds, and the finished pancakes will freeze well for toasting and eating later.

Robert Patierno - more than meets the eye

I've been researching, reading, writing to and working with Bob Patierno now for months, working toward his show here at Lynden Gallery on September 25th. I've respected his work and enjoyed his company for a long time, and it's been rather a privilege to dig into the lengthy resume and his prolific work in order to write about him. The exhibit, titled "More than Meets the Eye" lives up to it's name. I'm not certain I've adequately, and fully understood the subtleties well enough to translate the work into words, but I'm trying. Bob - you'll have to give me some time!

ROBERT PATIERNO

MORE THAN MEETS THE EYE

an exhibition of drawings

Aptly titled, Patierno’s drawings push the boundaries of classical art to a psychological level. What appears to be a well-drafted landscape, or still life, is actually more of a metaphoric commentary. Look closer – what do you really see? The work begs inspection and the telling of the master’s stories behind the work. “Emerging from a history of ideas,” the artist says, “the drawings are really a kind of wandering in the dark.” The primitive nature of things and people in polite society are often overlooked, if not downright ignored. And the humor isn’t lost on the viewer.

Meanwhile, mark your calendars for Friday the 25th and plan to attend. The TRP Duo, of the Reese Project will provide jazz for the evening, and there will be a catalogue available. For more about Bob and his work, click here to go to our website, www.lyndengallery.com, or find us on Facebook at "eat well and buy more art" (a good policy!)

The Language, and the Sound of Trees

The installation of Robert Bitts' new paintings and John Hertzler's sculpture doesn't disappoint. Walking through the gallery it's as if one were walking along the bank of the Cocalico surrounded by trees. Tree language is spoken in the abstract sculpture of David Zimmerman and hand turned bowls of Paul Lutrell - the quiet rhythm of nature echoing the waning days of summer. In the words of Robert Frost "they are that that talks of going, but never gets away; and talks no less for knowing, as it grows wiser and older, that now it means to stay...." For more, visit our website, www.lyndengallery.com

belco credit union - business profile of mom and me!

To read a larger copy, click here and go to our website, www.lyndengallery.com

Inspiration Strikes

"Inspiration Strikes" again, as John Hertzler's awarded sculpture moves back into Lynden Gallery. Two year ago, it took it's place in the middle of "Art of the State", a juried exhibition at the State Museum of Pennsylvania in Harrisburg. It was indeed striking as it held it's own in then newly renovated gallery space amidst a large collection of works from artist throughout the state.

Approaching it from all sides, lazily walking around it at a distance, or up close taking in the detail of Hertzler's craftsmanship, "Inspiration Strikes" has an unassuming presence, much like the sculptor himself. Delivery of the work itself is no small feat, as the photos below attest. This week we've decided to let Inspiration Strike in the middle of the gallery. Come see and contemplate amidst the latest collection of work by Bob Bitts. Exhibition continues thru mid-September. For more information, see www.lyndengallery.com, or find us on facebook - eat well and buy more art.