Have you ever de-boned a fish? Yeah, I hadn't either. Turns out it's not something to do "on the fly" or on an occasion where you are feeding strangers for a dinner party. I turned to this preparation because I found it photographically interesting and I heard it is THE WAY to cook fish for ultimate moisture. Not to mention, this recipe is unbelievably simple. The salt does all the work for you.
The de-boning I mentioned is actually not that difficult, but maybe requires more patience than I had that night and watching some Youtube videos. For the next round I got it down and the fish was even better the second time. Take it from me and get some help from the professionals at the fish counter because bones or not, this recipe is a sure crowd-pleaser.
Click for recipe!
I recently celebrated a birthday and in an attempt to be festive decided to make myself a classic, layered birthday cake. Who else would I trust with my birthday cake recipe then Martha Stewart? I adapted this to be gluten-free with no trouble and it was the perfect winter birthday treat.
MAPLE WALNUT LAYER CAKE WITH BUTTERCREAM FROSTING
(recipe behind the cut)
How was your Thanksgiving? Mine was filled with the usual binge-baking and food-hoarding, just as I like it. Never have I purchased so much food all measured in pounds. Two pies, six dishes and 7 guest later, we had Thanksgiving.
One of my first memories in the kitchen was of baking cookies. Even though my baking endeavors often involved a Betty Crocker box mix, I was always proud of the achievement. Despite not doing any "real" baking, it was my first experience with the accomplishment that comes from cooking. I know I'm not the only one who feels like a more legitimate and powerful human being after making a pie or conquering an especially difficult recipe. This is why failed recipes hurt...so bad.
The challenges of the kitchen are my favorite kind. Although I've had failures (many) and infamous defeats (bagels), I believe the gluten-free battlefield is one that makes us stronger. We can try to avoid mistakes, but sometimes the dough doesn't rise. So, when I experience those baking-disasters or recipe heart-ache, I turn to this fail-safe recipe that never lets me down. There's nothing butterscotch and sea salt can't fix.
The season finally changed here in New York. Just when you've had enough of one, the other begins and I could not be more ready for this time of year. The minute it was under 70 degrees, I was making soups and skipping in the humidity-free streets. My winter coats are easily accessible again and the air is crisp! Can you tell how excited I am?
Naturally, I made the most quintessential cold weather meal. I am on my third kabocha squash of the month and I do not plan on stopping anytime soon. So, as a tribute to my favorite season (which will probably be over by November 1st), I give you comfort food, autumn-style:
I'm not the first person to be obsessed with the entity that is Julia Child. She lives in all of our kitchens, with us when vegetables go flying and things set fire. Julia put confidence back into the home cook with her willingness to challenge the canned food and casserole-obsessed American way.
I have finally begun reading My Life in France. Although her recipes may be what attract many, her spirit is what inspires me. Julia's humor, aliveness, independence….I'll stop there. I could never describe her in words -- I just get her. Whether it's about recipe development and dedication, or whether to indulge in a meal without regret---I will forever be asking: What would Julia Child Do? (WWJCD) So, I made her cherry clafoutis (gluten-free recipe here and here). Although, I will soon finish her book, I hope to never finish devouring her recipes.
As summer is coming to an end, it's time for one last warm weather recipe. Corn on the cob will always signify summer and bbqs, and although this Labor day is less than sunny, I do hope to be enjoying some final summer eats. I used this recipe with creme fraiche instead of mayonaise, and lots of dried hot pepper. This corn is perfect to eat and make outdoors, with (hopefully) or without sunshine. Hope you are all enjoying your final days of summer. I'm looking forward to finally using my oven again without regret. Looking forward to pumpkin and pie!
Collaboration with Joe Chernus of NATIVE SON.
I took a trip home to Los Angeles and all I got were beautiful beach scenes, homemade almond milk lattes and breakfasts cooked by my Papa. I also had some amazing coffee from Intelligentsia, and great meals at Tasting Kitchen and MB Post. So happy to be back in smoggy, August NYC weather!
A SUMMER PICNIC MENU:
Rosemary crostini, clover honey, goat cheese & tarragon
Quinoa salad, clover sprouts, avocado, sweet peas & mint
Strawberry, (mint or tarragon), red currant tart with mascarpone & lemon zest