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Long-time Northeastern Pennsylvania news anchor Nolan Johannes dies

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Barnes Martial Arts twins are students of the month

<p>Nothing is as comforting as a good cake.</p><p>That&#8217;s right, cake.</p><p>But I&#8217;m not talking about birthday cakes or wedding cakes.</p><p>Salmoncake, crabcake, black bean cake and even corncakes, whatever you decide to use, any of these always hit the spot.</p><p>In this recipe I used salmon but I used potato to bind everything together and create a more filling but satisfying result.</p><p>In the picture I made the cake into a burger but it can be paired with a nice salad for lunch or with vegetables and rice for an awesome dinner. Tartar sauce is always a nice accompaniment, but if you&#8217;ve got a sauce you particularly like, than by all means use that.</p><p>At Sindaco&#8217;s our new dinner format is going over very well and is served Thursday through Saturday from 5 to 9 p.m. Our chef tasting menu, which is served Friday and Saturday from 5 to 9 p.m., has been receiving rave reviews from our customers.</p><p>See you all soon.</p><p>This recipe, from Paprika Recipe Manager, makes six salmon cakes, 6 ounces each. The direction &#8220;chiffonade&#8221; regarding the scallions and chives means to cut them into long, thin strips.</p><p><strong>SALMON CAKES</strong></p><p>26 ounces salmon, cooked and flaked</p><p>1 cup potato, cooked and mashed</p><p>1/4 cup bread crumbs</p><p>1/4 cup mayonnaise</p><p>1/8 cup Dijon mustard</p><p>4 scallions, chiffonade</p><p>2 tablespoons chives, chiffonade</p><p>2 tablespoons Italian parsley, minced</p><p>2 teaspoons lemon juice</p><p>2 teaspoons Worcestershire Sauce</p><p>salt and pepper, to taste</p><p>Instructions:</p><p>Cut salmon into medium size pieces.</p><p>In a pot bring salted water to a boil and reduce to simmer.</p><p>Cook salmon till just cooked, remove from water and let cool</p><p>Put salmon in a mixing bowl, add all other ingredients on top of salmon and carefully mix with a rubber spatula.</p><p>Try not to mush the salmon. Form into 6-ounce cakes.</p><p>Put in refrigerator to set and cool</p><p>In a frying pan brown both sides of cakes. Then put on them on an oven-proof platter and bake at 375 for about 15 minutes.</p><style>
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<div class="neCaption">Chef Tony Sindaco </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2015/09/web1_chef1.jpg</photo0><caption0>Chef Tony Sindaco </caption0><photoCredit0></photoCredit0></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2015/09/web1_salmon.cake_1.jpg">
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<div class="metaInfo"><bylineMeta><p>Tony Sindaco</p><p>Chef&#8217;s Corner</p></bylineMeta></div><div class="metaInfo"><shirttailMeta><p>To reach Tony Sindaco, owner and chef at Sindaco&#8217;s Hearth Fired Restaurant in Luzerne, call 570-338-2680 or 570-338-2569.</p></shirttailMeta></div>

Chimichurri: A condiment to turn your head