We made this tonight in 30 minutes because we had all the ingredients (went shopping at Trader Joes yesterday), it is below freezing out and stew, in front of a fire, watching a good video on New Years Eve is our idea of a hot time. You do not have to buy everything at Trader Joe’s but TJs pre cooked pot roast is the main reason it only took a half an hour. Come to think of it the potato flour was the only ingredient not from TJs. My grandmothers stew took about two hours to get tender so this is time-satisfying.
30 MINUTE GREAT BEEF STEW FROM POT ROAST
INGREDIENTS:
¾ cup dry red wine
32 oz container of beef broth
3 bay leaves
1 teaspoon thyme
½ teaspoon sage
2 cloves garlic, pressed or smashed
1 tablespoon tomato paste
1 teaspoon sugar
3 cups water
½ package prepared carrot sticks, whole or cut in half or about 2 large carrots cut into small cylinders
3 medium white or Yukon Gold potatoes, each one cut into ~ 1 inch cubes
3 stalks celery in ½ inch pieces
½ onion, cut in half again and sliced
3-4 med mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon potato flour
24 or 32 oz container of chicken broth (not all will be used)
1 package (1 pound) Trader Joes (possibly Costco or another brand) pre-cooked pot roast, cut into 1” cubes
salt, pepper, Tabasco (optional)
DIRECTIONS:
In a large double boiler fitted as a vegetable steamer with a lid add 3 cups of water and bring to a boil. While cutting up vegetables keep them separated because you are going to cook them sequentially in the steamer. When the water in the bottom of the pan comes to a boil, add the carrots to the strainer on top and cover. Cooking time will depend on the size of the carrot pieces, check at 5 minutes to see whether they are beginning to soften. If they are, add the potatoes, stir and cook covered for another 5 minutes. Add the rest of the vegetables in one bunch, stir and cook for 3 minutes. Test the potatoes and carrots to check that they are cooked.
While the above process is going on, in another pot, begin a reduction. On medium high heat in a heavy bottomed pot bring the wine with ½ cup of beef broth to a boil, reduce the heat to medium high and add herbs, garlic, tomato paste and sugar. As the mixture reduces, continue to add the beef broth ½ cup at a time, two more times. Stir regularly and remove from heat when dark and slightly thickened or in 15-20 minutes. Strain the solids through a sieve, discard solids, reserve liquid. In another heavy bottomed pan melt the butter with the olive oil over medium heat. In a large bowl mix the cornstarch and flour together and with a whisk quickly stir in the remainder of the beef broth plus 2 cups of chicken broth. If there are lumps (and there well may be) sieve the broth and cornstarch/potato flour mix through a strainer. Slowly while stirring, add this mixture to the pan with melted oil. Bring to a boil and reduce heat to simmer for 3 minutes until it thickens. Add the beef cubes and the vegetables, and then salt and pepper to taste, (Tabasco if desired) and stir gently to coat the stew meat and vegetables. Voila!
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This is a dense cake, more of a coffee cake. Our family has been making it for decades, in the winter because that was when you could get cranberries, now it is a year round treat and now it is wheat free.
NANTUCKET CRANBERRY CAKE
INGREDIENTS:
1 tablespoon butter
2 cups cranberries, chopped and measured after chopping (you can use frozen cranberries)
¾ cup chopped walnuts
1/3 cup sugar
¾ cups melted butter (1 ½ sticks)
1 cup sugar
1 cup gluten free flour (all purpose or make your own)
(- We ran out of Red Mill All Purpose so we mixed together:
1 ½ teapoons xantham gum flour
½ cup tapioca flour
¼ cup garbanzo flour
¼ cup hazelnut flour
2 ½ tablespoons potato flour)
¼ teaspoon salt
2 eggs, beaten slightly before adding
½ teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons melted butter
1 cup powdered sugar
1-2 tablespoons milk or cream
dash salt
almond and/or vanilla extract
DIRECTIONS:
Preheat oven to 350. Butter a 9x9 inch Pyrex pan or a 10 inch deep dish Pyrex pie pan. Add the cranberries, walnuts and 1/3 cup sugar mixed together. Combine until smooth: melted butter, sugar, flour, salt, eggs, and extracts. Pour this batter over the cranberry nut mixture, stirring slightly to mix the two layers a bit. Bake for 40 minutes or until golden brown. Cool and invert on a serving plate and then flip again so that the cake side is up (you can leave it in the pan if you prefer.) Make an smooth icing of the butter, powdered sugar, milk, salt and flavorings and frost the cake.
Friday, December 31, 2010
Monday, December 27, 2010
Post Christmas, Pre New Years cooking
I just want to point out a fact that I have learned from a few people who have never had a reaction to wheat, that they actually feel better when they reduce their wheat intake. For me, I usually do not miss it too much (crusty bread being the exception) and as long as the wheat free recipes are up to high standards it has not been an issue. Restaurants can be problematic but we were at a little road side hamburger place in the middle of no where Oregon and found they served wheatless hamburger buns - what joy!
Below is part of what we have been cooking the last couple of days. We did get lazy with the quiche and used a premade pastry shell from Bavaria Mills (comes two to the package in the frozen food section and is a bit expensive but really quite good.)
Cheese and Bacon Quiche
1 premade wheatless frozen pastry shell or
Basic pastry:
½ cup tapioca flour
½ cup rice flour
¼ cup oat flour or sorghum flour
(or 1 ¼ cups all purpose non-wheat flour)
(for those not gluten sensitive just use 1 1/4 cups wheat flour
½ teaspoon salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
3 tablespoons vegetable shortening, chilled
4 – 5 tablespoons ice water
Combine flour(s), salt, and sugar in a large bowl. Cut butter into flour with a pastry cutter or two knives. Add shortening and continue cutting in until flour resembles coarse cornmeal, with butter bits no larger than small peas.
Sprinkle 4 tablespoons ice water over mixture, use a folding motion to evenly distribute water into flour mixture until a small portion of dough holds together when squeezed; add 1 tablespoon more ice water if necessary. Turn dough onto a very lightly floured work surface and gently press together into a ball, then flatten into a 4-inch disk. Wrap in plastic and refrigerate 30 minutes before rolling.
Quiche:
6 large eggs
2/3 cup heavy cream or crème fraîche or Half and Half
1 cup milk (preferably whole)
salt and pepper
8 ounces gruyère, emmenthal, or other Swiss-type cheese
4-6 slices bacon, cut into small strips and cooked until crispy, drained
1/4 teaspoon freshly ground nutmeg
1 tablespoon dried shallots
½ teaspoon granulated garlic with parsley
(Can add finely chopped fresh shallots, garlic or chives, then cook first in bacon fat and add)
Pre heat oven to 400. Roll out the pastry to fit a 10-1/2 inch glass pie plate. Crimp the edges, poke the bottom with a fork and place the pastry in the freezer for 30 minutes. In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and spices and stir until it is blended, Pour the mixture into the pastry shell, and spread out the cheese evenly over the bottom. Bake in the center of the oven until the filling is golden brown and is completely baked through, about 30 minutes. If the crust is browning too fast turn heat down to 350 and continue cooking. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche and serve warm.
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STUFFED GRAPE LEAVES
INGREDIENTS:
1 pound jar of prepared grape leaves (50-60), separated
1 cup cooked rice (can use raw rice, then use ½ cup and increase the cooking time by 20 minutes)
3/4 pound ground lamb
½ teaspoon cinnamon
1 teaspoon oregano
1 teaspoon mint
¾ teaspoons salt
1/2 teaspoon pepper
juice from ½ lemon
1 tablespoon olive oil
½ cup toasted pine nuts
1 egg
¼ very finely chopped onion
1 clove garlic, pressed
4-6 cups chicken broth to cover leaves
1 tablespoon olive oil
juice from ½ lemon
½ cup crushed tomatoes
1 teaspoon brown sugar
Greek yogurt
or
Sour cream
mint, finely chopped
DIRECTIONS:
Drain grape leaves and place separated, flat on a dinner plate. Mix lamb, rice, seasonings, lemon juice, olive oil, pine nuts, egg, onion and garlic in a medium bowl. Stuff grape leaves with half of a tablespoon or more of the rice mixture depending on the size of the leaf. Put the mixture on the down side (duller of the two sides) of the grape leaf toward the top. Fold the leaf 5 times: over downwards first, both sides, then over from the sides and finally one fold up from the bottom and tuck final fold into the space left by the topmost folds (like a small packet envelope). After you create a grape leaf packet, place it in an empty 2-3 quart saucepan, packing the subsequent leaves tightly. When done and the bottom is lined with stuffed leaves (possibly two layers) Fill the sauce pan with the chicken broth, tomatoes, olive oil, lemon juice and brown sugar. Bring to boil and simmer very gently, covered for about 15 to 20 (you can place a small heat proof plate on top of the grape leaves to prevent them from rolling around and coming unwrapped) or until done (remove one and test to see if done). Remove grape leaves with tongs or slotted spoon. Serve with any of these toppings:
Greek yogurt, sour cream and/or mint.
Below is part of what we have been cooking the last couple of days. We did get lazy with the quiche and used a premade pastry shell from Bavaria Mills (comes two to the package in the frozen food section and is a bit expensive but really quite good.)
Cheese and Bacon Quiche
1 premade wheatless frozen pastry shell or
Basic pastry:
½ cup tapioca flour
½ cup rice flour
¼ cup oat flour or sorghum flour
(or 1 ¼ cups all purpose non-wheat flour)
(for those not gluten sensitive just use 1 1/4 cups wheat flour
½ teaspoon salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
3 tablespoons vegetable shortening, chilled
4 – 5 tablespoons ice water
Combine flour(s), salt, and sugar in a large bowl. Cut butter into flour with a pastry cutter or two knives. Add shortening and continue cutting in until flour resembles coarse cornmeal, with butter bits no larger than small peas.
Sprinkle 4 tablespoons ice water over mixture, use a folding motion to evenly distribute water into flour mixture until a small portion of dough holds together when squeezed; add 1 tablespoon more ice water if necessary. Turn dough onto a very lightly floured work surface and gently press together into a ball, then flatten into a 4-inch disk. Wrap in plastic and refrigerate 30 minutes before rolling.
Quiche:
6 large eggs
2/3 cup heavy cream or crème fraîche or Half and Half
1 cup milk (preferably whole)
salt and pepper
8 ounces gruyère, emmenthal, or other Swiss-type cheese
4-6 slices bacon, cut into small strips and cooked until crispy, drained
1/4 teaspoon freshly ground nutmeg
1 tablespoon dried shallots
½ teaspoon granulated garlic with parsley
(Can add finely chopped fresh shallots, garlic or chives, then cook first in bacon fat and add)
Pre heat oven to 400. Roll out the pastry to fit a 10-1/2 inch glass pie plate. Crimp the edges, poke the bottom with a fork and place the pastry in the freezer for 30 minutes. In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and spices and stir until it is blended, Pour the mixture into the pastry shell, and spread out the cheese evenly over the bottom. Bake in the center of the oven until the filling is golden brown and is completely baked through, about 30 minutes. If the crust is browning too fast turn heat down to 350 and continue cooking. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche and serve warm.
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STUFFED GRAPE LEAVES
INGREDIENTS:
1 pound jar of prepared grape leaves (50-60), separated
1 cup cooked rice (can use raw rice, then use ½ cup and increase the cooking time by 20 minutes)
3/4 pound ground lamb
½ teaspoon cinnamon
1 teaspoon oregano
1 teaspoon mint
¾ teaspoons salt
1/2 teaspoon pepper
juice from ½ lemon
1 tablespoon olive oil
½ cup toasted pine nuts
1 egg
¼ very finely chopped onion
1 clove garlic, pressed
4-6 cups chicken broth to cover leaves
1 tablespoon olive oil
juice from ½ lemon
½ cup crushed tomatoes
1 teaspoon brown sugar
Greek yogurt
or
Sour cream
mint, finely chopped
DIRECTIONS:
Drain grape leaves and place separated, flat on a dinner plate. Mix lamb, rice, seasonings, lemon juice, olive oil, pine nuts, egg, onion and garlic in a medium bowl. Stuff grape leaves with half of a tablespoon or more of the rice mixture depending on the size of the leaf. Put the mixture on the down side (duller of the two sides) of the grape leaf toward the top. Fold the leaf 5 times: over downwards first, both sides, then over from the sides and finally one fold up from the bottom and tuck final fold into the space left by the topmost folds (like a small packet envelope). After you create a grape leaf packet, place it in an empty 2-3 quart saucepan, packing the subsequent leaves tightly. When done and the bottom is lined with stuffed leaves (possibly two layers) Fill the sauce pan with the chicken broth, tomatoes, olive oil, lemon juice and brown sugar. Bring to boil and simmer very gently, covered for about 15 to 20 (you can place a small heat proof plate on top of the grape leaves to prevent them from rolling around and coming unwrapped) or until done (remove one and test to see if done). Remove grape leaves with tongs or slotted spoon. Serve with any of these toppings:
Greek yogurt, sour cream and/or mint.
Friday, December 24, 2010
Then there is always Christmas turkey leftovers...
One very good soup with spare turkey and wild rice and one excellent, non-traditional Afgani recipe that can be a side or main dish.
CREAM OF WILD RICE AND TURKEY SOUP
Serves 6 to 8
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
1 cup wild rice
2 carrots, diced fine
1 onion, diced medium
2 celery ribs, diced medium
8 large mushrooms, diced medium
1 teaspoon dried thyme
½ teaspoon sage
6 cups turkey or chicken broth
1 cup white wine
¼ cup potato flour
1 cup cream or ½ and ½
3-4 cups cubed cooked turkey
Salt and pepper
Add olive oil and butter to a large (at least 1 gallon) heavy bottomed pan or stockpot. On medium high heat add rice and cook stirring until it begins to pop, about 5 minutes. Then add carrots, onions and celery and cook until they are soft. Add mushrooms, thyme and sage and cook until mushrooms are soft. Add the broth and wine and reduce the heat to low and simmer, covered, until rice is tender, about 1 hour.
Combine the potato flour and cream in bowl and whisk until it is smooth. Slowly whisk this mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper.
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KADU (AFGHANI WINTER SQUASH DISH) The Vegetarian Option Follows.....
Squash:
1 medium butternut squash (Afghanis use a small sugar pumpkin) cut into 1-2 inch pieces
3 cups water
1/2 cup honey
1/2 cup sugar
Steam the squash until just cooked (not fall apart soft), remove from steamer and add to water boiling with honey and sugar, reduce to simmer and cook for 5 minutes or until tender. Let stand in honey water until ready to serve, then drain off liquid.
Sauce:
1 tablespoon olive oil
2 teaspoon minced garlic, 3-4 cloves
1/2 cup minced onion or 1/4 cup dried onion
1 pound ground lamb (turkey, chicken or beef will do if you can't find ground lamb, but lamb tastes more authentic)
1 teaspoon ginger root, grated
1 teaspoon ground coriander
1/4 teaspoon ground pepper
1/2 teaspoon salt
8 ounce tomato sauce
1 tablespoon tomato paste
Fry the onion and garlic in the oil, add the ground meat and cook until it is done. Add all the other ingredients and simmer together for 20 minutes.
Topping:
1 cup thick Greek yogurt (FAGE type)
1-2 tsp minced mint, dried or fresh
Combine the two ingredients.
To serve: to the drained squash top with tomato/lamb sauce and top that with yogurt and mint.
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VEGETARIAN KADU (AFGHANI SQUASH DISH)
INGREDIENTS:
1 medium butternut squash (Afghanis use a sugar pumpkin) cut into 2 inch pieces
3 cups boiling water
½ cup honey
1 cup sugar
Steam the squash until just cooked, not soft. In another pan boil the water with honey and sugar. Add the steamed squash and reduce the heat so that the mixture simmers uncovered for 5 minutes or until tender but not mushy. Remove from heat and let stand in honey water until ready to serve, then drain off liquid.
Sauce
2 tablespoons olive oil
1/2 cup minced onion
1 Asian eggplant, diced into ½ inch cubes
2 teaspoon minced garlic, 3-4 cloves
1 teaspoon ginger root, grated
1 teaspoon ground coriander
1/4 teaspoon ground pepper
1/2 teaspoon salt
8 ounces tomato sauce
Fry the onion in the oil until softened. Add the eggplant and fry until it is softened. Add the garlic and cook for 1 minute longer. Add all the other ingredients and simmer together for 20 minutes.
Topping
1 cup thick Greek yogurt (FAGE)
1-2 tsp minced mint
Combine the two ingredients.
To serve: To the drained squash add the tomato sauce and top that with yogurt and mint.
CREAM OF WILD RICE AND TURKEY SOUP
Serves 6 to 8
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
1 cup wild rice
2 carrots, diced fine
1 onion, diced medium
2 celery ribs, diced medium
8 large mushrooms, diced medium
1 teaspoon dried thyme
½ teaspoon sage
6 cups turkey or chicken broth
1 cup white wine
¼ cup potato flour
1 cup cream or ½ and ½
3-4 cups cubed cooked turkey
Salt and pepper
Add olive oil and butter to a large (at least 1 gallon) heavy bottomed pan or stockpot. On medium high heat add rice and cook stirring until it begins to pop, about 5 minutes. Then add carrots, onions and celery and cook until they are soft. Add mushrooms, thyme and sage and cook until mushrooms are soft. Add the broth and wine and reduce the heat to low and simmer, covered, until rice is tender, about 1 hour.
Combine the potato flour and cream in bowl and whisk until it is smooth. Slowly whisk this mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper.
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KADU (AFGHANI WINTER SQUASH DISH) The Vegetarian Option Follows.....
Squash:
1 medium butternut squash (Afghanis use a small sugar pumpkin) cut into 1-2 inch pieces
3 cups water
1/2 cup honey
1/2 cup sugar
Steam the squash until just cooked (not fall apart soft), remove from steamer and add to water boiling with honey and sugar, reduce to simmer and cook for 5 minutes or until tender. Let stand in honey water until ready to serve, then drain off liquid.
Sauce:
1 tablespoon olive oil
2 teaspoon minced garlic, 3-4 cloves
1/2 cup minced onion or 1/4 cup dried onion
1 pound ground lamb (turkey, chicken or beef will do if you can't find ground lamb, but lamb tastes more authentic)
1 teaspoon ginger root, grated
1 teaspoon ground coriander
1/4 teaspoon ground pepper
1/2 teaspoon salt
8 ounce tomato sauce
1 tablespoon tomato paste
Fry the onion and garlic in the oil, add the ground meat and cook until it is done. Add all the other ingredients and simmer together for 20 minutes.
Topping:
1 cup thick Greek yogurt (FAGE type)
1-2 tsp minced mint, dried or fresh
Combine the two ingredients.
To serve: to the drained squash top with tomato/lamb sauce and top that with yogurt and mint.
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VEGETARIAN KADU (AFGHANI SQUASH DISH)
INGREDIENTS:
1 medium butternut squash (Afghanis use a sugar pumpkin) cut into 2 inch pieces
3 cups boiling water
½ cup honey
1 cup sugar
Steam the squash until just cooked, not soft. In another pan boil the water with honey and sugar. Add the steamed squash and reduce the heat so that the mixture simmers uncovered for 5 minutes or until tender but not mushy. Remove from heat and let stand in honey water until ready to serve, then drain off liquid.
Sauce
2 tablespoons olive oil
1/2 cup minced onion
1 Asian eggplant, diced into ½ inch cubes
2 teaspoon minced garlic, 3-4 cloves
1 teaspoon ginger root, grated
1 teaspoon ground coriander
1/4 teaspoon ground pepper
1/2 teaspoon salt
8 ounces tomato sauce
Fry the onion in the oil until softened. Add the eggplant and fry until it is softened. Add the garlic and cook for 1 minute longer. Add all the other ingredients and simmer together for 20 minutes.
Topping
1 cup thick Greek yogurt (FAGE)
1-2 tsp minced mint
Combine the two ingredients.
To serve: To the drained squash add the tomato sauce and top that with yogurt and mint.
Monday, December 13, 2010
More recipes, less gluten
Yesterday's entry included a recipe with oatmeal and oat bran. Not everyone with a gluten intolerance is specifically affected by oats. There are gluten free oatmeals available but there are even people who react to those. Moral: just be careful.
Great recipe today. I have been using this one for at least 20 years, long before I even knew there were issues with wheat. Of course, if nuts are your enemy you'll have to pass.
NUT FLOUR CAKE WITH CHOCOLATE FROSTING
This cake is best made a day before serving.
Cake:
Ingredients:
9-10 ounces walnuts, hazelnuts or almonds to equal 2 cups ground (if you can get the ground nut flour = 2 cups)
6 eggs separated
1 cup sugar
1 teaspoon vanilla
Preheat oven to 350. Butter and flour 2 - 9 inch cake pans. If you have whole nuts, pulverize them in a blender or food processor until they are a flour-like powder. In a large bowl with an electric mixer beat the egg whites until stiff. In a separate bowl beat the egg yolks with an electric mixer until they are light and fluffy. Gradually beat in the sugar until it is mostly dissolved and the mixture thickens. Fold carefully into the egg whites, then fold in the nut flour, then fold in the vanilla. Pour into the prepared pans and bake 20-30 minutes or until the cake pulls away from the sides and is lightly brown. Invert immediately onto racks, allow to cool slightly and the remove from the pans and let the cakes stand for 2-4 hours.
Chocolate Cream Frosting:
While the cake cools prepare the frosting.
3 ounces unsweetened (or bittersweet if you cannot find good unsweetened chocolate), chopped
5 tablespoons sugar (slightly less if using bittersweet)
1 1/2 cups heavy cream
Extra bittersweet chocolate, shaved
Over medium heat melt the chocolate in a heavy medium pan. With a whisk stir in the sugar, letting it melt and then add the cream, whisking constantly until the mixture almost comes to a boil. Remove from the heat immediately. The frosting may be chilled no more than 2 hours.
When ready to finish the cake, beat the chilled chocolate mixture with an electric mixer until it becomes light and fluffy like whipped cream. Frost and top with shaved chocolate.
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Pot de Creme can be difficult with double boilers and worse. This next recipe is a stove top version that just requires steadfast whisking while it heats. Very good.
POT DE CRÈME
Ingredients:
5 egg yolks
5 tablespoons sugar
¼ teaspoon salt
¾ cup half and half
1 ½ cup heavy cream
1 tablespoon vanilla extract
1 tablespoon very strong coffee
10 ounces bittersweet chocolate, in a bar or chips, best if 60% cacoa
Instructions:
1. Whisk egg yolks, sugar and salt in a medium bowl. Add the two creams and whisk again. Pour into a heavy saucepan and heat over a medium low heat, stirring constantly until just before it boils or until it stays separated when you run your spatula down the side of the pan.
2. Chop the chocolate into pea sized pieces and place in a metal bowl. Pour the hot cream/egg mixture through a strainer over the chocolate and set aside for 5 minutes or until the chocolate is melted. Whisk the chocolate and hot egg mixture until smooth. Add the vanilla and espresso mix and lightly whisk.
3. Pour into 6 custard cups. Chill for at least 4 hours. Can be served with whipped cream and chocolate shavings.
Great recipe today. I have been using this one for at least 20 years, long before I even knew there were issues with wheat. Of course, if nuts are your enemy you'll have to pass.
NUT FLOUR CAKE WITH CHOCOLATE FROSTING
This cake is best made a day before serving.
Cake:
Ingredients:
9-10 ounces walnuts, hazelnuts or almonds to equal 2 cups ground (if you can get the ground nut flour = 2 cups)
6 eggs separated
1 cup sugar
1 teaspoon vanilla
Preheat oven to 350. Butter and flour 2 - 9 inch cake pans. If you have whole nuts, pulverize them in a blender or food processor until they are a flour-like powder. In a large bowl with an electric mixer beat the egg whites until stiff. In a separate bowl beat the egg yolks with an electric mixer until they are light and fluffy. Gradually beat in the sugar until it is mostly dissolved and the mixture thickens. Fold carefully into the egg whites, then fold in the nut flour, then fold in the vanilla. Pour into the prepared pans and bake 20-30 minutes or until the cake pulls away from the sides and is lightly brown. Invert immediately onto racks, allow to cool slightly and the remove from the pans and let the cakes stand for 2-4 hours.
Chocolate Cream Frosting:
While the cake cools prepare the frosting.
3 ounces unsweetened (or bittersweet if you cannot find good unsweetened chocolate), chopped
5 tablespoons sugar (slightly less if using bittersweet)
1 1/2 cups heavy cream
Extra bittersweet chocolate, shaved
Over medium heat melt the chocolate in a heavy medium pan. With a whisk stir in the sugar, letting it melt and then add the cream, whisking constantly until the mixture almost comes to a boil. Remove from the heat immediately. The frosting may be chilled no more than 2 hours.
When ready to finish the cake, beat the chilled chocolate mixture with an electric mixer until it becomes light and fluffy like whipped cream. Frost and top with shaved chocolate.
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Pot de Creme can be difficult with double boilers and worse. This next recipe is a stove top version that just requires steadfast whisking while it heats. Very good.
POT DE CRÈME
Ingredients:
5 egg yolks
5 tablespoons sugar
¼ teaspoon salt
¾ cup half and half
1 ½ cup heavy cream
1 tablespoon vanilla extract
1 tablespoon very strong coffee
10 ounces bittersweet chocolate, in a bar or chips, best if 60% cacoa
Instructions:
1. Whisk egg yolks, sugar and salt in a medium bowl. Add the two creams and whisk again. Pour into a heavy saucepan and heat over a medium low heat, stirring constantly until just before it boils or until it stays separated when you run your spatula down the side of the pan.
2. Chop the chocolate into pea sized pieces and place in a metal bowl. Pour the hot cream/egg mixture through a strainer over the chocolate and set aside for 5 minutes or until the chocolate is melted. Whisk the chocolate and hot egg mixture until smooth. Add the vanilla and espresso mix and lightly whisk.
3. Pour into 6 custard cups. Chill for at least 4 hours. Can be served with whipped cream and chocolate shavings.
Sunday, December 12, 2010
I am not a blogger...
...but I have been inspired to share recipes that work with friends from Bearskin Meadow Camp and others who are not necessarily, but can be, both diabetic and gluten sensitive. The recipes I am going to post are tested and can be used by anyone, but the unifying principle is that there is no gluten in any of them. Finding gluten free recipes that work can be a challenge. At camp, we in the kitchen cook for between 1 and 30 people each session who have a gluten allergy, in addition to the 70 to 280 other campers and staff, and it gets expensive buying pre-made gluten free foods. The recipes in this blog are certified tasty. I am also including dishes that are just originally gluten free and are reasonably easy to cook and will expand friends' recipe banks. I am starting with two that we have recently made and turned out very well. The main thing to remember, if you have a gluten issue, is to READ labels even if the packaging says: Gluten Free. There can be unreported wheat in something with soy sauce and it will depend on your sensitivity what you choose to use or ignore. I welcome feedback and would appreciate hearing from anyone who tries these recipes. More to come...
APPLE-CRANBERRY CRUMBLE
Makes one 8 inch square dessert.
INGREDIENTS:
Cranberry layer
2 cups fresh or frozen cranberries
¼ cup apple or orange juice
½ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
Apple layer
1 tablespoon cornstarch
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons butter
2-3 pounds sweet tart apples e.g. Pink Lady, Honey Crisp (4 to 6 medium), peeled, cored, and cut into 1/4-inch-thick slices
½ teaspoon vanilla
Topping
1 cup oatmeal
¼ cup oat bran
¼ cup rice flour
1/3 cup brown sugar
¼ cup butter
1 tablespoon butter for greasing the 8x8 inch Pyrex baking dish (is the best)
INSTRUCTIONS:
1. Bring cranberries, juice, sugar, cinnamon, and salt to a boil in medium saucepan over med-high heat. Cook, stirring occasionally until berries have completely broken down and juices have thickened to jam-like consistency, about 10 minutes. Remove from heat and let cool while preparing the apples and topping.
2. Mix brown sugar, cinnamon, salt, cornstarch and butter in large microwave-safe bowl; add apples and toss to. Microwave on high power, stirring with rubber spatula occasionally, until apples start to turn translucent around edges and the juice thickens, 9 to 12 minutes. Add vanilla. Set aside while preparing the topping.
3. Mix the oatmeal, oat bran and brown sugar together. Cut in the butter until the mixture is crumbly
4. Pour cranberry mixture into the buttered baking dish. Spoon the apple mixture on top of cranberries. Add the crumbled topping.
5. Bake in a 375 degree oven until top is golden brown and the juices are bubbling through, 20 to 25 minutes.
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CHILI LIGHT
(Fairly fast and tasty, especially if you make the chili paste. Secret ingredients: salsa, chorizo, cocoa, molasses)
Ingredients:
1 - 2 tablespoons olive oil
1 medium onion, chopped fine
1 green or red bell pepper, chopped fine
3 cloves garlic, minced
1 pound ground turkey
½ lb chorizo Trader Joe's Soyriso or pork or turkey choriso (optional)
1 (14 1/2-ounce) can diced tomatoes
1 cup medium salsa (recommended: a jar of Trader Joe’s medium salsa)
1 can chopped Ortega chilies
2 tablespoons tomato paste
1 teaspoon molasses
Seasoning:
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
salt to taste
or
Make a chili paste, add all or part, save leftover in a glass jar:
5 dried New Mexico chilies, remove stems and seeds, chopped, fry in a dry frying pan until they begin to soften. Add to a blender, then add the following ingredients and blend to a paste:
1 teaspoon salt
1 tsp chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon cocoa powder
3 tablespoons cornmeal
1/2 cup chicken broth
1 (15 ounce) can red kidney beans
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
Optional to add to chili before serving:
Chipotle Tabasco sauce
Sour cream or Greek Yogurt
Grated cheese
Green or white onions, diced
Directions:
Heat oil in large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally until vegetables are softened. Add the turkey (and chorizo if you choose) and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the tomatoes, salsa, tomato paste, molasses and either seasoning option; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 1 hour. Add the beans, continue to simmer for 20 minutes. Serve with any or all of the options.
APPLE-CRANBERRY CRUMBLE
Makes one 8 inch square dessert.
INGREDIENTS:
Cranberry layer
2 cups fresh or frozen cranberries
¼ cup apple or orange juice
½ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
Apple layer
1 tablespoon cornstarch
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons butter
2-3 pounds sweet tart apples e.g. Pink Lady, Honey Crisp (4 to 6 medium), peeled, cored, and cut into 1/4-inch-thick slices
½ teaspoon vanilla
Topping
1 cup oatmeal
¼ cup oat bran
¼ cup rice flour
1/3 cup brown sugar
¼ cup butter
1 tablespoon butter for greasing the 8x8 inch Pyrex baking dish (is the best)
INSTRUCTIONS:
1. Bring cranberries, juice, sugar, cinnamon, and salt to a boil in medium saucepan over med-high heat. Cook, stirring occasionally until berries have completely broken down and juices have thickened to jam-like consistency, about 10 minutes. Remove from heat and let cool while preparing the apples and topping.
2. Mix brown sugar, cinnamon, salt, cornstarch and butter in large microwave-safe bowl; add apples and toss to. Microwave on high power, stirring with rubber spatula occasionally, until apples start to turn translucent around edges and the juice thickens, 9 to 12 minutes. Add vanilla. Set aside while preparing the topping.
3. Mix the oatmeal, oat bran and brown sugar together. Cut in the butter until the mixture is crumbly
4. Pour cranberry mixture into the buttered baking dish. Spoon the apple mixture on top of cranberries. Add the crumbled topping.
5. Bake in a 375 degree oven until top is golden brown and the juices are bubbling through, 20 to 25 minutes.
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CHILI LIGHT
(Fairly fast and tasty, especially if you make the chili paste. Secret ingredients: salsa, chorizo, cocoa, molasses)
Ingredients:
1 - 2 tablespoons olive oil
1 medium onion, chopped fine
1 green or red bell pepper, chopped fine
3 cloves garlic, minced
1 pound ground turkey
½ lb chorizo Trader Joe's Soyriso or pork or turkey choriso (optional)
1 (14 1/2-ounce) can diced tomatoes
1 cup medium salsa (recommended: a jar of Trader Joe’s medium salsa)
1 can chopped Ortega chilies
2 tablespoons tomato paste
1 teaspoon molasses
Seasoning:
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
salt to taste
or
Make a chili paste, add all or part, save leftover in a glass jar:
5 dried New Mexico chilies, remove stems and seeds, chopped, fry in a dry frying pan until they begin to soften. Add to a blender, then add the following ingredients and blend to a paste:
1 teaspoon salt
1 tsp chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon cocoa powder
3 tablespoons cornmeal
1/2 cup chicken broth
1 (15 ounce) can red kidney beans
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
Optional to add to chili before serving:
Chipotle Tabasco sauce
Sour cream or Greek Yogurt
Grated cheese
Green or white onions, diced
Directions:
Heat oil in large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally until vegetables are softened. Add the turkey (and chorizo if you choose) and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the tomatoes, salsa, tomato paste, molasses and either seasoning option; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 1 hour. Add the beans, continue to simmer for 20 minutes. Serve with any or all of the options.
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