Month: April 2015

salmon patties with aioli

salmon potato patties with horseradish and chive aioli

There’s a longstanding argument in my family: whether salmon patties should or should not (and, also, do or do not) include onions. (Spoilers: Mine do. Sorry Dad.) The argument dates back, I think, to when my grandparents were first dating. My grandfather was a southern boy and to him salmon patties required just two ingredients: salmon and saltine crackers. The first time my great-grandmother invited him to dinner, she crafted an elaborate but comforting meal including macaroni and cheese and salmon patties. Salmon patties with onions. My mother and father have been arguing, playfully, for years. My father is adamant that there are no onions in salmon patties. My mother, who makes them, contends with absolutely certainty that she does, in fact, put onion in the patties. When I first started cooking, I made an elaborate version of salmon patties with lime zest, dill and scallions. After going gluten-free, I couldn’t make the traditional patty held together with saltine crackers and dusted in all purpose flour. I discovered that mashed potatoes made an excellent binder …

beet bundt cakes with ginger beer

pretty in pink beet and ginger beer bundt cakes

Happy Easter! After making my winter vegetable poached chicken, I had an abundance of beets. What do you do with an abundance of beets? So, I baked the beets into bundt cakes. Here’s the thing about beets. We have a love/hate relationship. I love them for their earthy sweetness, their abundance of vitamins and minerals, and their versatility. (Craig does not share this love, which makes cooking and eating beets on the reg a bit difficult.) But, I also have to be in the mood for beets. And, unfortunately, that’s not a mood I experience often. I like beets best in juice or smoothies. All the flavor and nutritional benefits, without much mess or fuss. Their natural sweetness, combined with that gorgeous color, made me think they’d be perfect in a pretty pink baked good celebrating spring. I used a seasonal flavor, Honeycrisp-Fennel, of Rachel’s Ginger Beer, a local company. I thought the licorice notes of the fennel would pair well with the beets in this recipe, but it’s not necessary if you can’t get …

roasted sunchoke soup

roasted sunchoke soup with white beans, labneh and chives

Sometimes, you just need soup. Even with spring on the horizon and a warm blush in the air, we still have rainy, windy, chilly days here in Seattle. Those days are soup days. One late night last week, long after most folks had eaten and were sinking in to watch prime time television, Craig and I were instead standing in the kitchen hovering over this soup, passing spoons and ideas back and forth. He has an incredible palate. His job demands it. I trust his opinion on flavors, balance and texture immeasurably, especially when it comes to creating gluten-free counterparts to common gluten recipes like pies, biscuits and baked goods. So there we stood, warming the soup, and stirring in some garam masala, preserved lemon, and grated ginger. I love this collaboration. Lab…what? Labneh is a strained yogurt, similar to Greek yogurt but even more thick. It’s rich and tangy and balances the warmth and nuttiness of the sunchokes. I found a sheep’s milk variety at the farmers market, but it can easily be substituted …

bleu cheese biscuits with bacon

bacon, bleu cheese and parsley biscuits

This is what I ate for dinner last night. (And, if we’re being totally honest with each other, I also had one for breakfast. Drizzled with honey, as if there wasn’t enough going on in there already. So. Good.) I didn’t mean to have just biscuits for dinner. I made them to go with a big batch of soup that I’ll share with you later this week. But these biscuits. They’re soft and fluffy and studded with bacon, so hearty and filling all on their own. Growing up, biscuits were not a thing. Pillsbury Grands at large family meals, sure. But for breakfast or brunch, I was always much more fond of plate-sized pancakes or Belgian waffles. Craig, still a Southern boy at heart, is a big fan of biscuits. He tears them into pieces and smothers them in gravy. For years I struggled to craft a good gluten-free biscuit that was fluffy but not gummy, moist but still crumbly in that buttery-flaky kind of way. I’ve lost count of how many batches of dissatisfying, …