Like most people, There are certain foods that definitely conjures up those nostalgic feelings of being a child, when everything seemed much happier or simpler. Like so many Chefs I take many of my influences from my Grandmother Who was one of the most amazing cooks I ever met. My Grandmother had a way of making every single dish taste amazing.
Personally, I think it was those loving hands of hers. This dear woman had a way of making any situation better, just by her touch. I grew up watching her make miracles every night for my GrandFather. She could turn the simpliest of ingrediatiants into something dynamic and beautiful. Try this Salmon Croquette in a Celery Roux, It will totally change your mind about canned Salmon, I promise.
Ingrediants
1. 1 can of Canned Salmon
2. 1 Chopped Garlic Clove
3. 1 tablespoon finely chopped Scalian
4. 1 tablespoon finely chopped Chives
5. 1 egg
6. 1 half cup of Bread Crumbs
7. Corn meal
8. 1 teaspoon of flour
9. 1 cup Chopped Celery
10. 2 tablespoons of Butter
11. Vegetable oil
12. 2 cups water
13. Salt & pepper
Dice veggies and place to the side. Pour a nice helping of Corn meal into a plastic bag. add seasonings to the corn meal, pour out into a plate and also place to the side.
In a bowl, open up Canned Salmon and drain oil off. With your hands open Salmon and remove the bones that are running down the center. If you prefer to leave them in thats fine, they are not hard bones. I prefer to remove them. Run hands through the Salmon to make sure all the bones have been removed and to loosten up the meat. Begin intergrated veggies into mixture.
Heat the oil on medium heat.You want the oil to cover the top of Salmon cakes once they are in the skillet.
While your oil is heating contine with your Salmon mixture. Add bread crumbs, egg, and salt and pepper. Mix together with your hands. Thats right, cooking is a contact sport folks, Cant be afraid to get in and get your hands dirty!
Now begin rolling your mixture around and form them into a ball. Roll them in your Cornmeal mixture and place to the side. ( its not a bad idea to do this earlier, to give your croquettes more time to set)
Once you have made several balls begin placing them in the oil, and fry until golden brown. Let the oil talk to you. You will know when they are done cooking because the frying sound will start to decrease in sound. Thats when you know they are cooked threw. Take out of oil and drain on a napkin.
The Roux
When finished with frying Crouquettes drain away most of the oil from Frying Pan, leaving just a little bit of the oil in skillet. Add chopped celery and chopped scallion to skillet. Cook until slighty tender. Add butter and begin scrapping the bottom of your pan , sprinkle flour in pan and begin blending the butter and flour together until its blended nicely. Now slowly start adding in the water while still stirring and scraping at the bottom of the pan. Keep stirring until its reached your desired thickness. Season to taste, and place on top of your Salmon Cake, and let me tell ya, this is "eatin good in da hood", at its finest!
The Annual Event Benefited "Slow Food NYC", Which is a Non-Profit , member supported Organization that is dedicated to counteracting the industrialization of our food supply. A portion of the proceeds will go the their new program "Harvest Time", which promotes programs of good food and nutritional education, Including hands-on preparation and communal dinning, edible school gardens, and student operated farm stand offering local farm-fresh produce at 
There seemed to be an 
