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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.
Like another reviewer, I tried the bagels first (as a homesick New Yorker, they’re my gf Holy Grail) and had very similar problems. I’m an experienced gf baker, always use a food scale, and made the flour blend the book recommended—and my bagel dough was unworkable until I added more than a cup of water in addition to what was called for in the recipe. Once they were finally done, they were…OK? Not significantly better than the Udi’s brand we buy at the supermarket. We also tried the tuna casserole, which my husband really misses. I was skeptical about the coconut milk required for the cream of mushroom soup, but I figured Ahern knew what she was doing. It had a VERY strong coconut taste which does not mesh well with tuna. Like AT ALL. And I made the chocolate chip cookies, which were fine, but we did not like them near as well as my go-to recipe from another book.
My husband is a very proud Midwesterner, and his HUGE complaint with the book was the mangling of the names of some of his beloved childhood dishes. He says no one in the history of the state of Minnesota has ever called hotdish “hot pot.” Gooey butter cake is never referred to as “gooey buttery cake,” and his mom swears that while “Better than Robert Redford” has many alternate names, “Almost as Good Looking as Robert Redford” is not one of them. She says “good looking” doesn’t even make sense because the dessert, even though it’s delicious, isn’t especially attractive.
Hubs was indignant about these errors (apparently you DO NOT mess with a man’s hotdish—plus it called for the coconutty cream of mushroom soup, which he called “an abomination”), but I figured, whatever, mistakes happen. If they were the only flaws in the book, I’d have no problem. However, combined with the screw-up in the bagel recipe, the very weird-tasting casserole, and the decidedly “meh” cookies, I just don’t think this is a book I can rely on. I don’t need it in my library, so I’m disappointedly returning it.