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Gluten-Free Girl American Classics Reinvented Hardcover – September 1, 2015
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From the Publisher
Salmon Croquettes from Gluten-Free Girl American Classics Reinvented
Only by doing research for this book did Danny and I discover that salmon croquettes are a much-loved Southern tradition. Here in the Pacific Northwest, we feast on salmon as often as we can, especially the wild salmon from Alaska, so I thought they were invented here. We decided to play with this simple template by mixing salmon fillet and smoked salmon. The smoked salmon is already salted, so you won’t need to salt these patties before you cook them. These, with a dollop of fresh aioli, a big green salad, and a table surrounded by people I love, is all the dinner I need.
Make the croquettes. Flake the canned and smoked salmon into a large bowl. Break them apart with your fingers. You don’t want giant chunks here. Add the scallions and dill and toss. Add the beaten eggs and half of the breadcrumbs. Stir gently until just combined. Form into 8 patties. Press both sides of each patty into the remaining breadcrumbs. Put the croquettes on a plate.
Fry the croquettes. Set a large cast-iron skillet over medium heat. Add the olive oil. Put the croquettes in the hot oil. Cook until the bottom of the croquettes are browned, about 4 minutes. Carefully flip them to the other side and cook until they are browned too. Serve immediately.
Feel like playing?
This isn’t a fancy recipe. You could use any salmon you have, especially leftover cooked salmon from the night before. You could also do this with flaked tuna for a quick dinner. The quality of the salmon matters, however. We love salmon from Loki Fish Company, a family-owned business here in Seattle that uses good practices to catch fish without endangering the environment. You can buy their salmon online.
- 6 ounces high-quality canned salmon
- 6 ounces high-quality smoked salmon
- 4 scallions, finely chopped
- 1 tablespoon chopped fresh dill
- 2 large eggs, beaten
- 1/2 cup gluten-free breadcrumbs
- 3 tablespoons extra-virgin olive oil
“Readers will be filled with nostalgia as they take a culinary road trip through the history of American food with the Aherns. With each page, they will realize they can yet again enjoy all of the foods they loved from childhood, gluten-free. With beloved classics like Corn Dogs, Red Velvet Cake, Bagels, and Tuna Noodle Casserole, American Classics Reinvented revives America’s food heritage for those with gluten allergies.” —Danielle Walker, New York Times best-selling author of Against All Grain and Meals Made Simple
“Shauna and Danny have reinvented hearty, soul-satisfying American classics in a way that will make us never miss gluten again. Many of the recipes are also dairy- and grain-free, making it easy for those with sensitivities. Sourdough Bread, Lobster Rolls, Coconut Cream Cake and Sour Cherry Pie are some of my favorites, to name a few. The grain-free flour mix has become a staple in our kitchen. A book where you will find comforting recipes for your everyday meals and special occasions.” —Aran Goyoaga, author of Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking
“There is no one on this planet I trust more than Gluten-Free Girl to help guide me through making gluten-free comfort food classics. Shauna and her husband Daniel have a deep understanding of what makes something crave-worthy and the technical know-how required to get there.” —Marco Canora, chef/owner of Hearth, author of A Good Food Day
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Top customer reviews
This book is a huge disappointment. I am a very good baker and have followed Shauna and been baking GF for years. I have made several recipes and it is clear that these recipes were *not* well tested outside of Shauna's kitchen (or the testers didn't feel they could tell her the truth when a recipe was a mess). And mess it is. The Apple Crumb Cake recipe, while tasty, will not possibly fit in an 8 inch pan. You will have batter all over your oven unless you use at least a 9 inch and even that is dicey. The bagel recipe was so far off in the liquid ( a problem in several recipes, namely because if the recipes were tested on the East Coast, outside of an island environment, this would have revealed itself quickly) that they were largely a fail. The Pasty recipe could NOT have been tested, as there is twice as much filling as there is dough. How can measurements be that far off? There was no way to put more filling in each one and the dough is very difficult to handle and the recipe is too small for enough dough for each pasty. This is not a cookbook for beginners and if you are a seasoned cook, take heed. If something looks off, it probably is. Also, in some recipes there are vagaries, like the Gumbo recipe, and then there are obvious directions that don't need to be there. Also, there are not enough photos, especially of the more unknown recipes. Makes no sense. Sadly to say, this is par for the course in these cookbooks being created by home cooks who've had some blog success, not cooking success. A good cookbook should give precise directions and be predictable, which this is not.
I should have bought the actual book instead of the Kindle version, which seems a bit clunky. In no way does this change my opinion of the cookbook. It's a winner!
1.) I am reviewing the kindle edition of this cookbook. I'm not sure if it's the same as the printed version.
2.) I am an experienced cook and baker, both in the realms of gluten-free and other severe restrictions cooking and baking, as well as traditional. None of the ingredients or methods in this book are new to me.
3.) I am proponent of weighing ingredients in grams. To me it is definitely an advantage when a cookbook/recipe gives precise measurements.
Since we've been doing this gluten-free/grain-free/dairy-free thing for many years now, and I have developed many a recipe myself, I buy cookbooks for very specific things. For me it's not about the every day stuff, I tend to get it for something fairly specific and if the other stuff happens to be appealing too, then that's a bonus.
We already have a repertory of favorite main dishes, cookies, pancakes, waffles, soups, sauces and all that, so I generally don't look for that.
But what gets me each and every time is bread and bread related items. Yes, I have a myriad of great recipes there already, but I always like to go with other people's recipes there too to keep it interesting. There's always something new to learn and I appreciate other people experimenting with different ingredient combinations!
So far I have made the Hoagie rolls, the pizza crust and the sourdough bread.
The hoagie rolls were a definite hit - my family adored them straight out of the oven and really love them toasted later. Even my ever gluten-eating husband was quite into the rolls. They did actually have that crunch on the outside with just enough of a texture that reminded me of chewiness on the inside that is quite satisfying.
The pizza crust was great too. Nice and crispy, with a bit of a chew to it.
The sourdough was also great. It helps that I am versed in all things sourdough to have a successful outcome.
I will definitely be making all the above again. I have been playing with my own gluten-free sourdough recipes for a couple of years, but I have never included teff as the initial starter, and I have to say, it definitely makes for a vigorous starter!
After handling all the above, one of my greatest joys has been to have roll/bread and pizza dough that actually handles almost like regular gluten-dough. Yes, you CAN actually handle it! Like with your hands!
If you have been baking gluten-free for a while you know that that is not a given and I am thoroughly enjoying it.
I was SO thrilled when I first got the hoagie dough out. It was spongy and not sloppy and sticky at all, and with just the finest dusting I was able to work the dough very closely like I used to work regular roll dough!
Oh, on a side note- the hoagie recipe says it makes 8 hoagie rolls in the heading but then only instructs you to shape 6 in the recipe. Going by the size the recipe describes, I think it was more meant to be 6 rather than 8.
What I didn't enjoy so much about the cookbook, and this may be kindle specific, was the lack of photographs.
To me a cookbook is as much about the visual experience as anything else and in the kindle edition there are precious few.
Personally, I not only enjoy looking at the photos of what I'm making, I am in the "the more the better" camp when it comes to photos, especially where specialty baking is concerned, as it's always helpful to compare texture, rise and such. I like to know what I'm aiming for ;)
And when it comes to bread making, I would really enjoy seeing close ups of what the dough looks like at varying stages. I think it helps seasoned bakers and newbies alike. But that's just a personal preference.
But I would actually like to see at least one picture to every recipe, especially in the bread section. The entire bread section in this book only has 3 different pictures (pizza 2x, sourdough bread from a distance, bagels 2x and the brown bread. )
There have been plenty posted over the last year, especially of the bread items, so I know they exist, but unfortunately not in the kindle edition. The photos that are there are lovely, however.
Speaking of the kindle edition. The formatting is a little off too, especially in the chapter beginnings with headers and links. That's just a minor point though and it doesn't take away from the functionality at all.
All in all, I am happy I got the cookbook and I look forward to playing with a few more recipes as I go.
Edited to add a picture of the sourdough bread from today.
I did tweak it a bit, mostly because sourdough just works a bit differently in the Phoenix summer heat, but following the recipe in the book should get you the same awesome result! The crust is "crusty", the interior is chewy, it has a faint and pleasantly sour flavor, it rose beautifully and tastes delicious!