Corn Griddle Cakes with Parmesan and Chives

A blasphemy in August (yep, posting this late), but I used frozen corn for these. Frozen corn, people. It's a shame, and after a week I'm only now able to sleep fully at night. But it worked. I came across this recipe before assembling a dinner of roasted fish and salad. Alas, there was no fresh corn in our possession, but at least 2 bags of frozen. I'm not one to miss an opportunity.

Despite the above Situation, these corn cakes were still out to please. They turn out to be a not-too-delicate but not-too-heavy corn cake that's perfect for late summer/early fall -- with aforementioned fish and green salad.

Recipe on Page 294 in The Book
http://www.eatyourbooks.com/library/recipes/442289/fresh-corn-griddle-cakes-with

Buckwheat Cookies

These cookies are very special. Besides offering an opportunity to dip into the bulk of buckwheat flour I've somehow accumulated, they helped me win over my father-in-law. My in-laws are Eastern European and aren't inclined towards sweet, baked goods as much as we are across the pond. But I couldn't help myself from wanting to have a warm, baked good here for them when they arrived to the States.

In the introduction to this recipe, Ms. Hesser suggests that these cookies taste like wet stone -- in a good way. She's right -- they do. And yes -- in the best possible way. The recipe uses a 1:1 ratio of white to buckwheat flour -- a bit more aggressive than most baked-good recipes with buckwheat flour. The 1:1 ratio makes for an interesting, but still pleasant, sweet grain flavor.

The first time I made them was when my then soon-to-be in-laws came for our wedding last September. My father in-law swooned immediately. These being especially good with tea only helped matters along. I made them this summer on their most-recent visit and he was equally smitten. I'm now aware of an unspoken request for their future visits. I'll gladly oblige.

Recipe on page 702 in The Book

Roasted Salmon with Herb Vinaigrette

Salmon and vinaigrette is a winning combination. Living in the Pacific Northwest means having fish on the table at least 2-3 times per week, so I was thrilled to find a simple alternative to our usual olive oil drizzle, salt sprinkle, and lemon squeeze. (in that order) 

Roasting fish is my method of choice, which was indication No. 1 that this recipe and I would get along. Indication No. 2 was mustard; I love it. This sprightly vinaigrette helps the roasted fish come out of its slumber and sing. The herbs (I used a combination of fresh and dried) and mustard make it truly special. It's what sets it apart from my usual drizzle, sprinkle, squeeze routine noted above.  

The recipe in The Book makes a large quantity of vinaigrette and suggests slicing potatoes to roast underneath the salmon. I nearly quartered the vinaigrette recipe it for our smaller piece of fish and made the recipe sans potatoes. 

Recipe on page 430 in The Book

Also available on The New York times Web site, here.