I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Saturday, March 14, 2009


I promise I have not fallen off the face of the earth. If you are still out there, please don't give up on me! I will get back into this blogging thing soon. I have a lot of posts built up that I need to get down, I just haven't had the time. We did a reading of one of Joe's plays last weekend (and it went really well!), and we are getting ready to move. Spent a lot of time apartment hunting and now that we've found a place I am spending a lot of time getting things prepped for the actual move. I can't wait to start blogging from the new kitchen! It's actually smaller than my current kitchen (if that is possible), but it is open and so much less claustrophobic. And we'll be buying an island to give me some more counter space. Can't wait.
I made this taramasalata for an Oscar party (just to tell you how far behind I am). It is a creamy mixture made almost in the style of mayonnaise and it is perfect paired with some pita bread. In all the versions I've seen the roe is completely broken up. But I wanted some whole roe in there, too, so I made sure to leave some out to add at the end. I was really looking forward to making this with a really smoky salmon roe. When I bought it at Russ and Daughters, they told me it is smoked, but it doesn't have the flavor I was hoping for. I was hoping for the smoky, amazing roe like I had on top of a fish at the wedding I went to in Mendocino last October. When I find that flavorful salmon roe someday I will make this again.

(adapted from "The Joy of Cooking")
1 c. riced potatoes*
2 TB olive oil
1/2 c. salmon roe
(+ 1/4 c. more salmon roe for stirring in at end)
1 garlic clove
1 TB chopped onion
3 TB lemon juice
1/2 cl olive oil
1 TB finely chopped parsley

(*for riced potatoes, peel and boil potatoes until tender and push through a ricer)
Toss the hot riced potatoes with 2 TB olive oil.
Beat 1/2 c. salmon roe with onion and garlic and then beat in the potatoes along with lemon juice. Drop by drop beat in the 1/2 c. olive oil until mixture is the consistency of a heavy cream sauce. Add 1/4 c. whole salmon roe and parsley. Refrigerate until ready to serve.