Its mid January, cold, dark, rain, snow, sleet and its time for soup

I have made two of these soups today waiting for the weather to clear long enough to take the dog for a walk so I can say from immediate experience the soups are good and fairly easy.

CREAM OF TOMATO BISQUE SOUP

This is amazingly easy and can be made in the winter when there are no good, sweet fresh tomatoes available. It does require an initial simmer time that makes it not quite instant but it is worth it as it mellows the acidity of the tomatoes and blends the flavors.

INGREDIENTS:
2 - 14.5 ounce cans diced tomatoes
2 cups chicken broth (or good vegetable broth)
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, pressed or minced
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons sugar
1 pinch baking soda
Salt and pepper
2 cups half and half
1 tablespoon butter
Shredded or shaved Parmesan cheese

Bring the stock to a boil with the canned tomatoes, including juice, and reduce to a simmer. In a frying pan melt 2 tablespoons of butter and fry the onions over medium high heat until they are clear and soft. Add the garlic and oregano and fry 2 more minutes. Add the contents of the flying pan to the simmering tomatoes, and then add the sugar, soda and salt and pepper and simmer covered for 45 minutes. Take off the heat and add the tablespoon of butter and stir. If pieces of tomato or onion in the soup are too large you can use an emersion hand blender and partially blend the soup, or add a cup or two to a blender, and then return it to the pot. When the butter is melted and combined and you are pleased with the texture and thickness, add the half and half. Do not allow the soup to come to a boil. You can serve the soup immediately with a healthy spoonful of Parmesan cheese.

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GREEK LEMON SOUP

This is the easiest and quickest version of our family favorite. You can make the stock yourself and it adds a wonderful richness to the soup. When I am in a real hurry I buy a pre-cooked rotisserie chicken from the local grocery deli and add the cooked meat just before serving. All is fair.

INGREDIENTS:
8 cups (2 quarts) chicken broth
¾ cup raw rice
2 boneless, skinless chicken breasts, cut into ¼ slices
3 eggs
1/3 cup lemon juice
2 teaspoons lemon zest
salt and pepper
2 teaspoons fresh or 1 teaspoon dried thyme

Bring the stock to a boil. Add the rice and reduce the heat to medium and summer uncovered for 15-20 minutes until the rice is just tender. Add the chicken and cook until done but not overdone and tough, about 10 minutes. In a separate bowl whisk the eggs until very smooth. Add the lemon juice and zest. Whisk a cup of the hot broth slowly into the egg mixture. When combined, whisk another cup into the bowl. Reduce the heat under the soup to low and add the egg/lemon mixture to the soup, whisking in the pot while it thickens. Heat on low for a few minutes and season with salt and pepper and thyme.

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CREAM OF ARTICHOKE SOUP

This is a wonderful, delicate soup that we first had at Duarte’s Tavern and Restaurant in Pescadero, off Highway 1 just north of Santa Cruz. You sometimes have to wait in line for this and once I couldn’t get it because the kitchen did not get any fresh artichokes the day before and the cook refused to use canned artichokes (and I agree with him!) It is a little more complicated than the two other soups above but it is elegant and well worth the steps.


INGREDIENTS:
Enough water to cover the artichokes in a large stockpot
1 tablespoon lemon juice or 1 lemon sliced in half, juice squeezed into the boiling water and the two halves added.
1 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, cut in half
2 tablespoons roughly chopped shallots, green onion, or mild onion or 1 tablespoon dried
3 lbs artichokes (3-4 medium, washed, trimmed at the top and of thorns)

2 cups chicken stock
1 tablespoon potato flour
1 cup half and half
1 teaspoon pepper
1 teaspoon salt
1 teaspoon dried thyme or a sprig of fresh thyme

Bring the water to a boil with lemon juice or the halved lemon, salt, oil, garlic and onion. Add the artichokes and cover and cook at a hard simmer for 30 – 40 minutes, or until a fork easily pierces the heart. Remove the cooked artichokes and drain them until they are cool enough to work with. Strain the water through a sieve and recover the garlic. Remove the hearts and stems from the artichokes and set aside the leaves. Puree the hearts in a blender with I cup of the chicken stock. Slice the tender parts of the leaves off, (you can use the flat of a knife to scrape the flesh from the leaf ends and then chop it) and add to blender and puree with the garlic. You may have to add the other cup of stock if it is too thick for the blades to turn. Pour out one cup of the puree into a bowl and add the potato flour, whisking constantly. Pour the cup of liquid back into the blender and process again until smooth. Pour into a pan and add the remaining stock, salt and pepper, half and half and thyme and heat but do not allow it to boil.

Serve the soup plain or with Crème Fraiche (strongly recommend this.) 2 methods: #1 - 1 cup heavy cream mixed with 1 tablespoon buttermilk in a sauce pan, heat to about body temperature, 90 degrees, and place in a covered jar overnight at room temperature or #2 - 1 cup heavy cream whisked until smooth with 1 tablespoon sour cream, can be used immediately.)

If you are daring or ambitious, and I really, strongly recommend that you do try this authentic Duarte’s option: Take two cups of the Artichoke Soup after it is complete and return to the blender and add: 2-4 canned, roasted, whole, mild, seeded green chilies (Ortega brand is reliable, 7 ounce can has 5 whole chilies) and blend and return to a separate pan and reheat. To serve, pour the artichoke soup in a bowl, half full and carefully pour an equal portion of the green chili blend to the center or side, and then drizzle with the crème fraiche. You will not regret this culinary choice!

Vegetarians are gluten free too!

Some of the previous recipes have been skewed toward meat because it is winter and we have been eating more meat than usual but I am including a couple of favorite and foolproof all veggie (alas not vegan) recipes. I will be better in the future about including these in the postings because we are currently eating a lot of meat free meals even if we are, more or less, carnivores.
I also want to make it clear for anyone who is reading this and does not have gluten issues you can substitute flour in the wheat flour free recipes.

SESAME TOFU DIP AND DRESSING

½ cup rice wine vinegar if making dip, 3/4 cup if making salad dressing
3 tablespoons honey
3 teaspoons sesame oil
3 teaspoons gluten free soy sauce
¼ teaspoons red chili flakes or Asian hot or chili sauce (optional but highly recommended)
1 clove garlic, sliced
1/3 cup cilantro, leaves only
¼ cup thinly sliced green onions
1 tablespoon chopped fresh ginger
1 package 14 ounces silken tofu (silken is best but you can use firm, it just may be a little chalky), drained, pat with towel dry
1 tablespoon roasted sesame seeds (optional but highly recommended)

Place all the liquid ingredients (vinegar, honey, oil, soy, hot sauce) in a blender and blend for a minute until smooth. Add the all the solid ingredients except tofu (garlic, ginger, cilantro, green onions) blend until smooth and creamy. Add the tofu a small chunk at a time and blend after each addition until all of it is used. Blend until creamy. Pour into a bowl, if using as a dip. Sprinkle seeds on dip before serving. This is splendid for dipping vegetables: cherry tomatoes, celery, cucumber sticks, carrots, cherry tomatoes, red bell pepper, jicama, etc.

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ZUCCHINI SOUFFLE QUICHE

I used this recipe originally at the Big Creek Pottery School when the zucchini bumper crop came in and we were weary of zucchini soup and bread. It is one of those recipes that not only tastes good but also looks great when sliced.

The recipe for wheat flour free crust is in the December 27 posting of this blog or you can use a ready made frozen crust. If you make your own be sure to add to the crust mixture before the liquids:
¼ cup grated Parmesan and grated Cheddar cheese combined

INGREDIENTS FOR THE FILLING:
1 – 1 ½ pounds fresh zucchini or 3-4 medium zucchinis, sliced into ¼ inch rounds
2 eggs if large, 3 if medium, separated
1 ½ cups sour cream
2 tablespoons thinly sliced green onions, including the green ends
1 tablespoon potato flour or tapioca flour
1/2 cup grated Parmesan cheese
1/2 cup grated Cheddar cheese
1/8 teaspoon cream of tartar
1/2 teaspoon garlic powder
3-5 shakes Tabasco sauce
salt and pepper
butter

Preheat oven to 450.
Steam the zucchini slices for 3-5 minutes so that they are still firm but cooked (or you can drop them into salted boiling water for 3-5 minutes) and dry the slices on toweling.
Mix together the egg yolks, sour cream, 1/2 cup of the grated cheeses mixed together (reserve the rest for sprinkling on the top of the quiche), onions, potato flour, salt, pepper, garlic powder and Tabasco. Beat the egg whites with the cream of tartar until they are stiff but not dry. With a rubber spatula carefully fold the sour cream mixture into the egg whites. On the bottom of the prepared uncooked pie dough shell arrange a layer of zucchini slices, cover with a light layer of the sour cream mixture, covering all the zucchini slices and touching the pie dough edges (about a heaping cup full). Repeat these zucchini and sour cream layers (2 or 3 more) until you end up with the final layer of sour cream mixture (it will be heaping above the pie pan a bit.) Bake the quiche in a 450 oven for 10 minutes and then turn the oven down to 325, sprinkle the top with the remaining 1/2 cup mixed cheeses and dot with about 5 small slivers of butter and continue baking for about 40 minutes, checking at 15 minutes intervals. Quiche will be golden and firm in the center when done. Cool for 30 minutes before slicing.

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This is such a good dish that even though we love bulgar it is now off the menu and with this recipe it will never be missed.

QUINOA TABOULI

INGREDIENTS:

3 cups water
1 ½ cups quinoa
1 teaspoon salt
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup lemon juice
1 tablespoon balsamic vinegar (optional)
1 cup tomatoes, diced and drained in a seive
1 cucumber, diced
¼ cup diced onion, green or mild white or red
1 small clove of garlic, pressed or finely minced
1 cup fresh parsley, chopped finely
1 teaspoon fresh mint, chopped finely (optional)

DIRECTIONS:
Depending on the directions on quinoa package you can either add the quinoa and salt to the 1 ½ cups cold water in a saucepan and bring it to a boil OR in a saucepan bring the water to a boil and then add the quinoa and salt. I have done this using both methods and it doesn’t seem to matter. Either way, once you achieve boiling you reduce the heat to low, cover and simmer gently for about 15 minutes or until all the water is completely absorbed and the curly germ tails on the quinoa seed appear. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine all the other ingredients. Stir in cooled quinoa.
Test for taste and re-season with salt, olive oil, lemon juice or balsamic vinegar as needed. If you refrigerate this for at least an hour before serving you will again have to test for taste as the quinoa absorbs flavors.

Small List of Ingredients, Big Tastes

This is a recipe inspired by Ellie, who always makes camp fun and more interesting and is always welcome in the kitchen.

SWEET PEPPERS, SAUSAGE AND PASTA

INGREDIENTS:
2 red peppers, sliced thinly
2 yellow peppers, sliced thinly
1 onion, sliced thinly
3 cloves of garlic, pressed or minced
2 tablespoons olive oil
1/3 cup very good balsamic vinegar
4 andouille sausages, sliced into discs on the diagonal (we use Trader Joe’s Smoked Andouille Chicken Sausage. You can use mild Italian if you are spicy adverse)
½ cup cream
¼ cup grated or shaved Parmesan cheese

8-16 ounces of rice penne pasta, depending on whether you are serving 2 or 4 (we use Tinkyada Brown Rice Penne Pasta with Rice Bran because it does not get mushy – it even says so on the package)
1 tablespoon salt

DIRECTIONS:
In a large covered kettle bring water to a boil with salt.

In a large frying pan with 1 tablespoon of the olive oil over medium high heat fry the peppers and onions until they soften. Add the garlic and fry for a few minutes, then add the balsamic vinegar and cook the vegetables over medium heat until they are caramelized and the vinegar has reduced to a slightly thickened sauce in the pan.

While the vegetables are cooking add the pasta to the boiling water, reduce to a gently rolling boil, stir occasionally to avoid clumping and cook until done to taste (can be 8-10 minutes). Drain the pasta and return to the large kettle.

In another smaller frying pan cook the sausage in the remaining olive oil until it is lightly browned but still juicy. Add the cooked sausage to the vegetables, then add the cream and stir.

Spoon the peppers and sausage over the pasta and top with Parmesan cheese.

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These are really excellent. They are somewhere between a cookie and fudge and unless you are coconut adverse are wonderful company impressers.

CHOCOLATE COCONUT MACAROONS

INGREDIENTS:
6 ounces bittersweet chocolate (Ghirardelli’s baking chips work well)
3 large egg whites (4 medium)
¼ teaspoon salt
¼ cup sugar
¼ cup canned coconut (do not use reduced calorie or light, you want 1/4 cup of coconut cream, no liquid and as thick as sour cream)
2 teaspoons vanilla
3 cups sweetened shredded coconut

INSTRUCTIONS:
Heat oven to 325 degrees. Line two cookie sheets with parchment paper.
Melt the chocolate slowly in a double boiler or very carefully and slowly in a microwave, 20 seconds at time on high, stirring well after each heating session. It usually takes about a minute to melt thoroughly. Set aside to cool while you whisk or beat with an electric mixer the egg whites and salt until they form soft peaks. Gradually add the sugar and beat until stiff, but not dry, peaks form, then carefully fold in the coconut cream and vanilla. Fold in the shredded coconut with a rubber spatula. Finally fold in the cooled chocolate.
Using a tablespoon drop the dough onto the parchment paper, 2 inches apart, cleaning up the coconut stacks with moistened fingers if necessary. Bake 15-25 minutes, checking several times to verify that they are not over browning, especially on the bottom. They should be crispy outside and chewy inside. Cool on a rack. Makes about 2 dozen cookies
(To really go out of control chocolate, melt 4 ounces of semisweet chocolate chips and when slightly cool dip one end of the cooled macaroons into the chocolate and dry on parchment paper.) Good for what ails you!

Happy, Safe New Year!

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.

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.

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.

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.