hasselback fingerling

hasselback fingerling potatoes with garlic & sage

Hasselback fingerling potatoes - photo philip blankenship

Hasselback potatoes were first introduced by a Swedish restaurant – Hasselbacken in Stockholm – in the 1940’s. Getting particularly popular in the seventies, the dish was served at special occasions alongside other timely favorites such as pork tenderloin in puff pastry with mushroom cream sauce, shrimp cocktails, and upside down pineapple cake. However, no food this delicious should ever be stuck in a time warp and with some alterations, hasselback potatoes will fit perfectly alongside contemporary favorites on any modern table.

Traditionally made with larger, high starch potatoes such as russet or yukon gold, this version is made with small, fingerling or new summer potatoes. Bread crumbs are replaced with gluten free almond flour, parmesan cheese with garlic and sage. To top it off, the dish is sprinkled with fried sliced garlic and whole sage leaves.

Hasselback fingerling potatoes with garlic and salvia - photo philip blankenship


1 ½ pound fingerling or new summer potatoes/baby dutch yellow potatoes

1 bunch fresh sage leaves

5 garlic cloves

½ cup butter (1 stick/113 g)

¼ teaspoon salt

1 tablespoon almond flour

directions – potatoes

Finely chop enough sage leaves to make 2 tablespoons. Save remaining leaves for later.

Finely chop 1 garlic clove. Save remaining cloves for later.

Soften butter with a fork and blend in chopped sage, garlic and salt to create a creamy herb butter. Set aside.

Leaving the skin on, cut potatoes into 1/16-1/8 inch slices (without cutting all the way through) using a wooden spoon as a stopper. Simply let the potato rest in the spoon while cutting and the edge of the spoon will make it impossible to cut all the way through.

Place potatoes, cut side up, in an oven safe pan and using about half of the herb butter, spread a generous amount over each potato. Set aside the remaining butter for later.

Bake at 400F/200C for 30 min, then top potatoes with the remaining butter and sprinkle with almond flour. Bake for an additional 20-30 minutes until potatoes are soft on the inside and crispy on the outside.

Remove potatoes from the oven and spoon with melted butter from the bottom of the pan.

Sprinkle with fried garlic and sage leaves and serve immediately.

directions – fried garlic and sage leaves.

Fry garlic (cut into thin slices) and whole sage leaves separately in a small frying pan. Pour in about ¼ inch oil and bring to medium hot. Fry garlic for 1-2 minutes and sage leaves for 5-10 seconds. Leave to dry on a paper towel.


Serves 4.

Hasselback fingerling potatoes with salvia and garlic - photo philip blankenship

Cast Iron Griddle from Lodge.


Photography by Philip Blankenship.

cauliflower pizza

gluten free cauliflower pizza with pesto & smoked salmon

Gluten free cauliflower pizza - photo philip blankenship

I can’t remember having ever met anyone who did not like pizza. For a long time it was one of the foods people with gluten intolerance missed the most as gluten free options used to be few and far apart. Luckily that is no longer the case. Even our favorite NYC pizza joint Rubirosa now has a gluten free tasty option, and the gluten free recipe combinations seem endless.

This gluten and grain free version is one of my absolute favorites. It’s a thin crust, crispy pizza and although most of the toppings can be varied I strongly recommend making it with pesto. The nutty flavor of pesto masks any hint of cauliflower and compared to tomato sauce there is no risk for sogginess. In addition, using a stretchy, stringy cheese like hard mozzarella or provolone for the crust as well as the topping really does make a difference, as other kinds of cheese can separate into curds and oil and create an oilier and less pliable pizza.

Gluten free cauliflower pizza with olives & smoked salmon - photo philip blankenship


2 cups grated cauliflower

2 cups shredded hard mozzarella cheese

½ cup potato starch

2 large eggs


Put grated cauliflower in a towel or cheese cloth and squeeze out excess liquids. You should end up with about 1 1/2 cups dry grated cauliflower.

Mix cauliflower with grated cheese, potato starch and eggs. Blend until incorporated.

Split dough in two and flatten on to a baking sheet lined with baking paper. It will make two 10 x 7″ thin crusts.

Pre bake at 400F/200C for 15 minutes.


hot toppings

pesto (recipe below)

1 ½-2 cups shredded hard mozzarella cheese

1 small basket of cherry tomatos

½ cup black olives


Spread a thin layer of pesto on each pizza crust and cover with grated cheese.

Sprinkle with halved cherry tomatos and olives.

Bake at 400F/200C for 10 minutes.


cold toppings

4 oz sliced, smoked salmon

handfull of fresh basil leaves

a few handfulls of greens such as arugula and purslane

crushed black and pink pepper corns


Arrange cold toppings on pizzas and sprinkle with crushed black and pink pepper corns.

Makes two 10 x 7″ pizzas.



This pesto is a little dryer than traditional pesto making it perfect for pizza. However, it’s just as delicious and leftovers are good for any other pesto use.


2 cups packed basil leaves

½ cup roasted pine nuts

½ cup freshly grated  parmesan cheese

1-2 garlic cloves

¼ cup olive oil

salt to taste


Process basil leaves, pine nuts, parmesan cheese and garlic in a food processor until all ingredients are blended and finely chopped.

Keep the processer on and slowly pour in the olive oil. Keep processing until pesto is fine and smooth.

Blend in salt and pepper to taste.

Makes about ¾ cups.


Gluten free cauliflower pizza with smoked salmon - photo philip blankenship

Photography by Philip Blankenship.

bacon & cheddar

gluten free bacon cheddar scones with chives and quinoa

bacon & cheddar scones 1

 Perfect for the brunch table, in a picnic basket or served as a side dish, these savory scones are hearty and truly delicious. I used a cast iron Lodge Wedge Pan, a great investment for various bread, scone or biscuit recipes – especially for gluten free doughs which sometimes need some assistance keeping their shape, but a baking sheet lined with baking paper works as well.



1 cup sweet rice flour

1 cup cooked quinoa

½ cup tapioca starch

¼ cup potato starch

2 tablespoons flax meal

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon guar gum

½ cup cold butter (1 stick)

2 large eggs

½ cup heavy cream

6 oz bacon

½ cup chopped green onions

4 oz sharp cheddar cheese (cut into ¼ inch cubes)


Toss cooked quinoa in a hot, dry frying pan until it becomes slightly crispy. Set aside.

Fry bacon until crispy. Dry on a paper towel but save some of the bacon fat for the green onions. Set aside.

Lightly fry green onions in the saved bacon fat until soft. Set aside.

Blend together dry ingredients (from rice flour to flax meal).

Cut cold butter into small cubes and with your hands, rub it into the dry ingredients until coarse crumbles are formed.

Mix in bacon, green onions and cubed cheese.

Add eggs and cream to the mixture and knead until incorporated.

Shape dough into a ball and flatten to about 10 inches/25 cm wide and with a sharp knife, cut into 8 pieces. If you are using a wedge pan, put one triangle in each wedge. If you use a baking sheet lined with baking paper, leave some space between each wedge.

Bake at 300F/150C for 40 minutes until lightly golden.

bacon & cheddar scones 2

Photography by Philip Blankenship.


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