Monthly Archives: July 2015

Lemon Batter Dipped Pollock (gluten free)

1 lb pollock fillet
1 cup besan (chickpea flour)
3/4 teaspoon sea salt
pinch fresh ground black pepper
1 teaspoon grated lemon rind (about 1 lemon’s worth)
1 large or 2 small eggs; beaten
water, 1 Tablespoon at a time
canola oil for frying

Rinse pollock fillet, pat dry with paper towels and set aside. In a medium sized bowl combine the dry ingredients and lemon rind, breaking up any lumps with the back of a fork. Add the beaten egg and mix until a thick paste is formed. Add water, 1 Tablespoon at a time, mixing well after each addition until the mixture is comparable to thick and creamy pancake batter. Set aside for 20-30 minutes.

Meanwhile prepare the rest of the meal. I made a lemon fillet of fish sandwich (lettuce, fillet of fish, mayonnaise, ketchup and relish to top) for my husband with a side of light slaw. I enjoyed my gluten free fish fillet on a bed of lettuce and light slaw.

Preheat a large frying pan over medium heat. Coat the pan with canola oil for frying. Dip both sides of each fillet in the batter, allow the excess to drip off and place in the hot oiled pan. Repeat till the pan is full. Fry until the batter sets and becomes golden on the edges, flip and repeat on the other side. Place finished fillets on a plate or platter (on a paper towel to drain excess oil if needed). Continue until all of the fish have been prepared and serve immediately. I had mine gluten free on fresh garden lettuce and Light Slaw (below) while my husband enjoyed his on a roll, sandwich style.

1/2 head green cabbage
1/2 head red cabbage
2 carrots; shredded
1/2 red onion; halved and thinly sliced
1/2 teaspoon sea salt
pinch fresh ground black pepper
4 Tablespoons apple cider vinegar
4 Tablespoons extra virgin olive oil

Finely grate the carrots directly into a large glass or ceramic bowl. Sprinkle with sea salt and black pepper, drizzle with vinegar and oil and toss until well combined. Add the onion and cabbages. Rinse the cabbages, cut in half, remove any “bad” leaves, cut out the interior stem and slice the cabbage into fine strips and add to the dressed carrots. Mix well and set aside.


Asian Inspired Summer Salad with Green Beans

Served with “dilled” shrimp salad, cucumber salad and fresh salad greens.
3/4 cup quinoa
1 1/2 cups water

1 lb green beans (4 cups); stem end removed cut into 1 inch lengths
1/2 red onion (3/4 cup); diced
1/4-1/2 teaspoon sea salt
pinch-1/8 teaspoon freshly ground black pepper
1 1/2 Tablespoons fresh ginger; finely grated
1 Tablespoon toasted sesame seed oil
1 Tablespoon white wine vinegar
1 cup slivered almonds

Cook quinoa in water as directed on package (bring water and quinoa to a boil, reduce heat to slow simmer and cook till all the water is absorbed; 15-20 minutes) and remove from heat. Meanwhile, prepare the remaining ingredients and place in a large glass or ceramic bowl. Pour hot cooked quinoa over the prepared ingredients, mix well and refrigerate to chill.

2 lbs cooked pealed shrimp
2 cup fresh dill; coarsely chopped
1/2 Tablespoon lemon zest
pinch sea salt and fresh ground black pepper to taste
1 Tablespoon white wine vinegar
1 Tablespoon canola oil

Combine all ingredients in a glass or ceramic bowl, mix well and refrigerate to chill.

1 cucumber; halved and thinly sliced
1/2 red onion; halved and thinly sliced
pinch sea salt
dash fresh ground black pepper
1 Tablespoon white wine vinegar

Combine all ingredients in a glass or ceramic bowl, mix well and refrigerate to chill.

Seedless Gooseberry Jam

This year we picked 45 lbs of gooseberries. Way too many to even consider de-stemming and “flowerending” for the traditional jam.
After cleaning (removing stems and flower ends) 5 gallons of berries for freezing (gooseberry makes a great pie), giving 10 lbs to our local brewery Relic for a Gooseberry Wit the rest were rinsed with stems and flower ends still intact for jam.

16 cups gooseberries (stems and ends in tact)
3/4 cup water
5 cups sugar
4 pint jars (or you can use 8 half-pint jars), lids and rings

Sterilize glass jars by boiling them for 10 minutes and leaving them in the hot water until ready to use. Wash lids and rings and leave lids in water until ready to use.

Rinse and strain berries. Place berries and water in a large stockpot. Over medium heat (do not let the bottom burn) slowly heat the berries and bring to a boil. reduce heat and cook berries at a slow boil for 15 minutes, stirring frequently to prevent the bottom from burning. The berries will change from transparent to opaque and eventually split and become “soupy”. Set aside to cool.

Strain the berries. I use a kitchen aid attachment.

Place strained pulp and the sugar in a large stock pot and stir to dissolve the sugar. Bring the gooseberry and sugar mixture to a boil over medium high heat stirring frequently. Reduce heat cooki at a slow boil 30 minutes, stirring occasionally to prevent burning.  Test to see if the jam is “set”- take a teaspoon of the jam and pour it onto a small dish/bowl that has been in the freezer. If it solidifies and firms it is done, if it is still runny continue to simmer for 10 more minutes and then test again. I also judge by the change in color, the jam slowly becomes a warm reddish rust color like the ripest of berries. I have found that it needs about 45 minutes to reach this point but adjust to your taste. Cooked for an hour you will have a very firm jam.

Pour or ladle the hot jam into the drained and still hot glass jars, wipe the edges of the jars with a paper towel dipped in water (tear several small sections of paper towel from one sheet rather than a whole sheet per jar), secure the lids with the rings, place in a canning pot, fill with water to cover at least 1 inch above the jars and bring to a boil for 10 minutes. Cool 12-24 hours in the hot water bath. Remove the rings, wipe dry, secure the rings and label.

The original recipe is from HEMMETS KOKBOK, the classic Swedish cookbook first published in 1903 as an “instructional book in home economics”. I have a 1925 edition that was gifted to me years before I realized that the kitchen would be my studio. It includes pages illustrated to identify fish, fowl, mushrooms and how to butcher farm animals. I am using the 1984 edition gifted to me by my mother, one of my great inspirations. I cross referenced with the National Center for Home Food Preservation hosted by the University of Georgia.

Asian Style Rice Salad with Snap Peas

IMG_05921 cup brown rice; cooked till tender
4-5 cups snap (or snow) peas; strings removed and cut into bite size pieces
2 scallions; finely chopped
8 garlic scapes; minced OR 1 clove garlic; crushed
1 bunch (1 cup) fresh cilantro; chopped
1 small bunch (1/4 cup) fresh lemon basil; chopped
1/2-1 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
juice from 1 lime (3 Tablespoons)
1 teaspoon toasted sesame oil
2 Tablespoons canola oil
1/4 cup slivered almonds

Combine all ingredients in a bowl and mix well. Place in a glass or ceramic bowl, cover and refrigerate to chill if the rice is still warm. Serve as a delicious side (I prepared this salad as a side for seared/broiled tuna steaks with Asian inspired dipping sauces) or refreshing lunch along with salad greens.