If gefilte fish is a non-starter for your Passover guests, don’t give up on a Seder fish course. Ask the fishmonger for a small piece of excellent salmon, a cut from the tail end cooks fastest. Use any flavorful liquid to poach the fish. Serves 12 (1.5 ounce/42g “coins”) 8 tablespoons excellent salted butter, room… Read more »
Posts By: Cathy Barrow
Carrot Tinga (from Janet Dawson)
This is a marvelous vegetarian twist on the classic Mexican dish, Chicken Tinga. Shown here atop blue corn tostadas, you could substitute yellow corn tostadas (look for small ones), or corn chips. Tinga also makes a terrific taco filling, sopa, or vegetarian side dish. It’s spicy, textural, fresh tasting and easy as can be. To… Read more »
Red Lentil, Miso, Coconut Milk Soup
I’m finally learning to make soup in a batches appropriate for our small household rather than enough to feed the neighborhood. It’s tricky because when chopping just one onion or just 2 carrots, it seems like it will never be enough to make a batch of soup. It will be. That said, if you want… Read more »
Lox Cheese (sneak peak) BAGELS, SCHMEARS, AND A NICE PIECE OF FISH
When there’s a little bit of salmon left over, chop it into pea-size pieces to make this cheese. 8 oz (225 g) full-fat cream cheese, softened 1/2 c (56 g) lox or nova salmon, chopped 2 Tbls chopped fresh chives 2 Tbls sour cream or creme fraiche 1 1/2 tsp lemon juice 1/2 tsp lemon… Read more »
English Muffins from Cast-Off Sourdough Starter
Here’s the way to easy English muffins from your cast-off starter. I make them small, about 3 inches across, and yield a dozen from this recipe. They can be made larger using a 4-inch cutter and the yield will be closer to 8. This is a better size if you like to make a toasty… Read more »
Ribollita in a Pumpkin
For Thanksgiving, our host asked that I bring a vegan main dish. While I’ve always depended on parmesian rinds to add umami to my decades-old ribollita recipe, this time I relied on nutritional yeast for the oomph. I brought the dish, deconstructed, the slightly roasted pumpkin on a large serving platter, the ribollita in a… Read more »
Gifts from the Kitchen: Smoked Herb Salt • Spicy Taco Seasoning • Celery Salt
Gifts from your kitchen don’t need to be baked, iced, or chocolate dipped. For the non-baker, the time-pinched, or anyone looking for something different to include in a holiday gift bag, these spice blends are lots of fun. I pack them in test tubes with cork toppers. Each one holds just enough to feel generous… Read more »
Gingersnaps
I have spent the last few years trying to make a gingersnap that made me as happy as the yellow box from Nabisco. I have such fond memories of those cookies and every iteration I made was wrong. Too soft, too much molasses, too sweet, not enough ginger. I just couldn’t get where I wanted…. Read more »
Follow me online
Cathy Barrow in Print:
Buy the Book:
Amazon | Barnes & Noble |
Bookshop.org | IndieBound | International
Buy the Book:
Amazon | Barnes & Noble |
iBooks | IndieBound
Buy the Book:
