Between Thanksgiving and Christmas

Between Thanksgiving and Christmas we had a graduation party and there were several things worthy of posting. First, I have been on a thirty-year search for the Best Salmon Dip (Spread or Pate) and after sampling a lot I think I have found it. Second, my tried and true Chocolate Truffles recipe was a hit and it is included here.

It has been raining and so dark in Portland that I could only think of soup and the beets at the market looked good, so yesterday we had Ukrainian Beef Borscht and Ratatouile. And because I am in the eggplant mood I am including a great recipe for Caponata, also known as: And the Priest Fainted, a great dip or topping for brushetta.
The secret to the Borscht, Ratatouile and the Caponata is the oven roasting, it makes a huge difference in taste.


SALMON DIP

Ingredients:
8 oz cream cheese, softened
½ cup sour cream room temperature
1 TBS lemon juice
1 TBS dill
1 tsp horseradish
½ tsp salt (depending on how the salmon is cured)
¼ tsp pepper
¼ lb smoked salmon, shredded and bone checked
(Optional – 1 tsp minced red onion, 1 tsp minced capers)

Cream the cream cheese and sour cream with a hand blender or small food processor. Add ingredients one at a time and blend. Add the salmon last and blend until smooth. Serve with Fresh dill.

CHOCOLATE TRUFFLES

Ingredients:
12 oz semisweet chocolate (Trader Joe’s works well but any good chocolate will do)
½ cup + 2 TBS whipping cream
2 TBS liquor (brandy, Kalua, Amaretto, or very strong espresso)

¼ cup unsweetened cocoa
¼ cup powdered sugar

Instructions:
Melt the chocolate in double boiler. Boil cream in separate heavy pan for one minute and then cool for about 5 minutes. Blend the melted chocolate into the cream with a whisk until smooth. Add liquor. Cool over night (in the winter I cover the bowl of chocolate and put it in the garage or outside on cement) or until you are able to mold the chocolate into walnut size pieces or pieces the size of one or two bites. Drop onto waxed paper and continue cooling. Do not chill in refrigerator, as the chocolate will bloom. Mix the cocoa and sugar in a bowl and when the chocolate is hard enough, roll each in the cocoa mixture and set into mini paper or foil muffin cups.

BEEF BORSCHT
Makes about 3 quarts

Ingredients:
1/4 cup plus 2 + TBS extra-virgin olive oil, plus 2 more TBS
2 pounds beef – chuck cut into small cubes
Sea salt and freshly ground pepper
1 tsp oregano
2 bay leaves
1 tsp garlic powder
1 medium onion, diced
1/2 cup dry white wine
4 cups low-sodium chicken stock
1 tsp oregano
2 bay leaves
1 tsp garlic powder

5 garlic cloves, quartered
1 cup of small celery sticks
2 medium carrots or a small bag of processed mini carrots
2 pounds beets
1 medium onion, diced
1-2 medium tomatoes cut into ½ inch pieces

2 cups Napa cabbage finely julienned
1 cup kale finely julienned

½ cup stewed tomatoes
1 TBS fresh lemon juice
2 TBS red-wine vinegar
2 TBS balsamic vinegar
2 TBS chopped parsley

1+ TBS dried dill
sour cream

Directions:
Preheat oven to 350.
Heat 1/4 cup oil in a Dutch oven over medium-high heat. Dredge the meat in the herbs and brown. Add 1 onion, and reduce heat to medium. Cook, stirring, until softened, about 4 minutes. Add the wine and broth; simmer for 1 hour or until the meat is tender.
Meanwhile, cut up vegetables, toss with the oil and place in Pyrex baking dishes or heavy non-stick lipped baking sheets. Place in oven and cook for about an hour or until the vegetables start to soften but are not close to being mushy. Cool the vegetable until they are cool enough to handle. You can either process them in a food processor or shred them on a medium grater.

Strain stock through a sieve, and remove the meat.
Heat 2 tablespoons oil in a heavy soup pot over medium heat. Add all the vegetables including the raw cabbage and kale. Add the meat, the stewed tomatoes, lemon juice, vinegars. Parsley and 1 TBS dill. Cook until just heated. Add enough stock to make it the consistency of a chili or unthickened stew. Cook for 20 minutes.
Serve with sour cream and fresh or dried dill.
To make it really special and meaty, add 1 cup fried bacon cut into small strips.


RATATOILLE
Makes about 2 quarts

Ingredients:
1 can (28 ounces) whole peeled tomatoes, drained( saving the juice) and cut into ¾ inch pieces or what I just did 2 fresh tomatoes, cubed, ¼ cup sun dried tomatoes, and 1/2 can stewed tomatoes
5 cloves garlic, quartered
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), peeled and cut into 1-inch pieces
2 large yellow onions, diced large
2 red bell peppers, seeded and diced large
2 large zucchini, diced large
8 oz button mushrooms, quartered
Sea salt and ground pepper
1 bay leaf
1 TBS oregano
2 TBS red-wine vinegar
1 TBS balsamic vinegar

Instructions:
Preheat oven to 350 degrees. Place tomatoes and garlic on a rimmed non-stick baking sheet or in Pyrex baking dishes. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring regularly.

Meanwhile, toss the cut up eggplant, onions, bell peppers, zucchini, and mushrooms in remaining olive oil and cook for an hour or until the vegetables are softening, browning around the edges but not mushy. Add the cooked tomatoes and vegetable to a large heavy bottomed stock pan. Add saved tomato juice and spices and vinegars and cook for about 15-20 minutes until flavors blend but the vegetables do not fall apart. Correct seasoning to taste and remove bay leaf before serving.


CAPONATA

Ingredients:
2 tablespoons olive oil
4 cloves garlic, minced
1/2-3/4 teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 zucchini, diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped fine
1 medium firm eggplant, peeled and diced

1/2 cup large green olives, pitted and sliced
1/2 cup black kalamata olives, pitted and sliced
1 3-ounce jar capers, drained
1/2 cup golden raisins (a couple of handfuls)
Salt
1 32-ounce can diced tomatoes
2 T tomato paste

1 T balsamic vinegar

1/4 cup pine nuts, toasted

1/4 cup flat-leaf parsley, chopped (a handful)

Preparation:
This recipe also benefits from roasting the raw vegetables in oil in a 350 oven for an hour and then adding them to a heavy bottom pot and cooking them with the remaining ingredients but you can follow the more traditional frying method, it is just a flatter, less sweet taste, still good.

Place cutting board near the stovetop. Preheat a deep pot over medium heat. Add oil, garlic and crushed pepper. As you chop vegetables (peppers, onion, celery and eggplant), add them to the pot. Once vegetables are all in, increase heat a bit.

Stir in olives, capers and raisins. Add tomatoes and paste and stir well to combine. Cover pot and cook caponata 15-20 minutes, until vegetables are tender. Correct seasoning with salt. Stir in vinegar, parsley and pine nuts and remove pan from heat.

Gluten Free Thanksgiving Dinner

Gluten Free Thanksgiving Dinner

Cooking Thanksgiving with friends is the best, but this year I did it on my own and with the help of cds by Pink Martini I had a ball. Only a very crazy person would make all of this (I speak from recent experience) but I have just created and cooked all of the recipes and can vouch for them if you are willing to take on any one.

We had:

Scottish Oat Crackers, Mascarpone and Chutney

Trader Joe’s Sparkling Apple Cider

Brined, Butterflied Roast Turkey with a Cranberry Glaze.

Wild Rice and Cornbread Dressing

Arugula Salad with Marinated Root Vegetables

Mashed Potatoes with Garlic

Gravy with Potato Starch

Cranberry Sauce with Pomegranate and Orange Juices

Green Beans with Bacon and Balsamic

Pumpkin Pie with Cognac

Raspberry Pie with Lime Curd and Mascarpone Cream

So here it goes:

VERY EASY APPETIZERS

1 box Nairn’s or other Scottish Oat Crackers

1 container of mascarpone

1 jar Mango Ginger Chutney (we used Trader Joe’s brand)

Each cracker, spread with mascarpone, add a small dollop of chutney, plate.

THE TURKEY PROCESS

15 lb kosher turkey butterflied and brined. (see below) I brined the turkey whole and butterflied it afterwards, before roasting. My one mistake was to not rinse the brine off more thoroughly because leaving it on made the bed of stuffing saltier than I would have liked but it was still very good.

TURKEY BRINE MIXTURE

1 cup very coarse sea salt

¼ c sugar

½ cup dried cranberries

½ cup chopped dried apple

The peel of one orange, cubed

3 cloves of garlic, chopped coarsely

1 TBS dried thyme

1 TBS dried rosemary

1 TBS dried sage

1 TBS black peppercorns

Boil 1 qt of water, add the brining mixture and stir until dissolved. Cool and add another qt of water and pour into a thick plastic bag (I double bagged this to insure no leaks but I also left the bagged turkey overnight in an ice chest). Add the turkey and another qt and a half (6 cups) of ice cubes to the bag. I let the turkey brine for 24 hours, that is all the time I had. 48 hours is recommended but I was totally satisfied with the moisture content and tenderness of the turkey after 24 hours so I am not sure how much better a result 48 hours of brining would have produced.

After 24 hours and just before roasting, rinse the turkey in very cold water and pat dry with towels. I strained the contents of the brining bag to save the chunky ingredients and of that, set aside about ½ cup to make the glaze.

BUTTERFLYING THE TURKEY

To butterfly the turkey, simply get a pair of strong cooking shears and cut along the backbone, on both sides.  It is not nearly as hard as the YouTube videos make it and you do not need a guy to help you ladies. You may need a large, strong knife to hack through some of the bones stouter than the ribs but it is not a big deal to take the backbone out of a 15lb bird. Larger than this you may need help but butterflying is worth it. It took less time to cook and the drumsticks were not dry at all (one of my biggest complaints about cooking turkey.

TURKEY BROTH

All the parts you have left from the turkey: neck, backbone, etc.

Cover the turkey bits with cold water and bring to a boil along with:

1 onion, very coarsely cut

2 stalks celery, very coarsely cut

1 carrot, very coarsely cut

2 cloves of garlic, smashed

1 tsp salt

Bring to a boil and then reduce to a simmer and cover and cook 1-2 hours until the meat is falling off the bones. Cool and strain in a colander. Discard the bones after removing the meat and reserve the vegetables. Place the meat and veggies in a bowl with enough of the saved liquid to cover and blend with an immersion blender or place in a blender or food processor and process until very smooth. Cover and set aside in the refrigerator.

THE CRANBERRY GLAZE

½ cup cranberry sauce

½ cup melted butter

¼ cup olive oil

½ cup brining spices

Combine in a bowl and either blend with an immersion blender or in a processor until smooth. Put blended mixture through a strainer and set aside to baste on turkey later.

CRANBERRY SAUCE WITH POMEGRANATE AND ORANGE JUICES

1 bag (12 ounces) fresh or frozen cranberries

1/2 cup pomegranate juice

½ cup orange juice

¼ cup packed brown sugar

¼ cup white sugar

½ tsp cinnamon

pinch of salt

1 TBS Grand Marnier liquor

1/2 cup pomegranate seeds

Cook all the ingredients above except the pomegranate seeds in a medium heavy bottomed saucepan over medium high heat until the mixture comes to a boil. Reduce to a simmer and cook for about ten minutes until the cranberries burst and the mixture thickens. Set aside to cool.

WILD RICE AND CORNBREAD DRESSING

The day (or early morning) before:

1 qt chicken broth

1 cup raw wild rice

1 tsp salt

Bring the broth and salt to a boil, add the wild rice, return to a boil and reduce to a simmer. Cover and cook for 45 minutes or until the rice is done but still a bit toothy (or not falling apart tender.) Set aside for assembly.

Bob’s Red Mill Gluten Free Cornbread Mix

I followed the directions on the package, except that I used buttermilk instead of plain milk. I baked the mix in a buttered Pyrex baking pan and when it was cooled I cut the entire pan into three large strips, removed them from the pan and carefully, with a serrated bread knife, cut each slice horizontally in three slices and then cubed each slice so that I had left only cubes about ¾ inch square. I then toasted these on cookie sheets in a 350 degree oven until they were crispy, turning the cubes several times to release the moisture. I cooled these and put them in a plastic bag until I was ready to assemble the dressing.

The day you roast the turkey:

WILD RICE AND CORNBREAD DRESSING (CONT'D)

2 large onions, diced

½ bunch of celery, diced

1 carrot, diced

3 cloves garlic, minced

½ lb mushrooms, diced

1 apple, diced

2 TBS olive oil

2 TBS butter

1 TBS dried sage

1 TBS thyme

salt and pepper to taste

Melt the butter and olive together in a very large frying pan. Add the onions, celery, carrots, apples and mushrooms and sauté until just barley done. Add the herbs and set aside.

1 pound bulk turkey or pork sausage (gently pre-fried in olive oil in walnut size chunks until just barely done)

1 cup coarsely chopped baked chestnuts (from the shell is best, purchased already processed are good but they do tend to get lost once cooked, fresh chestnuts will retain their integrity better when cooked under the bird)

To a large bowl add the wild rice, cornbread cubes, fried vegetables and herbs, cooked sausage, and chestnuts. Add just enough of the prepared turkey broth to barley moisten.

To a large, buttered, at least 12x15 inch, heavy roasting pan add the Dressing Mixture in a layer on the bottom. Place the butterflied rinsed and dried turkey on top. Brush with olive oil. Preheat oven to 425. Cook the bird for 30 minutes and then reduce the temperature to 325 and cook for another 1-2 hours or until the internal temperature is 170 degrees. Remove from oven and let the bird rest on the dressing for 45 minutes until removing and carving.

MASHED POTATOES WITH GARLIC

1 ½ lbs medium red potatoes, unpeeled, cubed

3 cloves garlic, smashed

1 tsp salt

2 TBS butter

¼ cup warmed milk

salt and pepper to taste

Boil about 2 qts of water in a medium saucepan and add the potatoes and salt, return to a boil, add the garlic and then reduce to a simmer and cook for about 10 minutes or until the potato cubes are tender. Drain the cooked potatoes in a sieve. Return the potatoes to the warm pan, add 2 TBS butter and enough of the ¼ cup warm milk to make the mashed potatoes the texture you want. Blend with an immersion blender or hand potato masher. Add salt and pepper.

GREEN BEANS WITH BACON AND BALSAMIC

1 pound of small green beans or haricot verde

5 strips of fried or oven roasted bacon cut into small strips

1 TBS extra virgin olive oil

½ TBS good balsamic vinegar

salt and pepper

Steam the beans until just done. In a bowl toss the beans with the bacon and oil and vinegar. Adjust to taste (may need to add more vinegar.) Add salt and pepper if needed.

TURKEY GRAVY

3 cups turkey broth from above

1 Tbs melted butter

1 TBS olive oil

2-3 TBS potato flour

salt and pepper to taste

Bring the turkey broth to a boil, reduce to simmer.  Remove ½ cup to allow to cool. To the melted butter in a small bowl add the olive oil. Gradually stir in the potato starch. As the mixture thickens add some of the cooling broth. Stir in the lump less potato starch mix to the simmering broth with a whisk and whisk until smooth.

ARUGULA SALAD WITH MARINATED ROOT VEGETABLES

3 cups of arugula

1 cup of spinach

3 scallions, sliced

½ cup cherry or grape tomatoes, sliced

1 golden beet, sliced

1 red beet, sliced

½ cup tiny carrots, sliced as thick as the beets but on the diagonal

Dressing:

6 TBS olive oil

3 TBS balsamic vinegar

salt and pepper

½ tsp thyme

½ tsp oregano

1 clove garlic minced or pressed

1 tsp sugar

1 tsp Dijon type mustard

Steam the beets and carrots until just tender. While still warm marinate for several hours in the dressing ingredients. Drain. Assemble the salad with the arugula and spinach, tomatoes, scallions, the drained root vegetables and then add enough of the remaining dressing/marinade to lightly cover.

PUMPKIN PIE WITH COGNAC

One premade 9 inch frozen gluten free single piecrust

1 15 oz can of pumpkin

1 tsp ground cinnamon

½ tsp fresh grated nutmeg

½ tsp ground ginger

¼ tsp ground cloves

½ tsp salt

1 ½ cup heavy cream

¼ cup white sugar

½ cup plus 2 TBS brown sugar

1 TBS molasses

2 TBS cognac

2 eggs plus 4 eggs yolks, lightly beaten together

1 tsp vanilla

Mix all the ingredients in a large bowl and beat with a whisk or an electric mixer until smooth. Pour into the raw piecrust. Bake at 425 for 15 minutes, reduce the heat to 350 and cook for another 35- 45 minutes or until the pumpkin custard is set. Cool and serve with slightly sweetened whip cream.

RASPBERRY PIE WITH LIME CURD AND MASCARPONE CREAM

Ingredients:

Raspberry layer:

20 oz frozen raspberries

12 oz (2 cartons) fresh raspberries

1 cup juice (may need water to make full cup)

3 1/2 TBS corn starch

1/3 cup sugar + 2 TBS

½ tsp salt

1 tsp lime or lemon juice

4 egg yolks

2 drops almond extract

1 TBS butter

Defrost the frozen raspberries and place in a large sieve over a bowl to drain and save juice. When thoroughly thawed crush the berries with the back of a spoon to the sieve and collect more juice. Carefully wash and rain the fresh raspberries keeping them in tact.  If you do not have 1 cup of juice add water to make the amount. To a medium heavy bottomed saucepan add the cornstarch and sugar and salt. Gradually add the raspberry juice and stir to eliminate lumps. Add the saved raspberry pulp and seeds and lemon/lime juice and cook over medium high heat stirring constantly while the mixture thickens. Remove from heat. Add a few TBS of mixture to the beaten egg yolks in a separate bowl, stir well and then add tempered mix to the saucepan. Cook over medium heat for two minutes. Remove from heat and add the almond extract and butter. Chill.

Mascarpone Cream Layer:

1 cup heavy cream

1/3 cup powdered sugar

1 tsp vanilla extract

1/2 cup mascarpone cheese

Whip the cream with the powdered sugar and vanilla. In a separate bowl whip the mascarpone. Fold the two creams together and chill.

Lime Curd Layer:

2 cups lime curd (jarred or if you want to make it recipe follows)

Homemade Line Curd

Makes about 4 cups

3/4 cup water

1 1/2 cups lime juice

6 tablespoons butter, divided in half

3 cups sugar, divided

6 extra-large eggs

4 extra-large egg yolks

In a large, non-reactive saucepan over medium-high heat, combine water, limejuice, half the butter and half the sugar. Bring to a boil and let simmer until sugar completely dissolves. In a large bowl, combine eggs, yolks and remaining sugar. Whisk to combine. Temper the egg mixture by adding a small amount of the warm mix and combine the two mixtures in pot. Over medium heat, stir constantly until thickened to curd consistency, scraping the bottom and sides of pot so eggs do not overcook. Have a mesh strainer set up over a bowl within a bowl ice bath and force curd through strainer into bowl. Add remaining butter to curd, whisking until butter is fully incorporated. Store the Lime Curd in the refrigerator with vented plastic film touching the curd so a skin does not form and chill well.

Pie Crust

One 9 inch prebaked, cooled gluten free pie crust

Raspberry Jam Glaze

1 cup of raspberry jam

1-2 TBS Karo syrup

Heat the raspberry jam in a small saucepan. Pour the warm, melted liquid jam through a small mesh sieve to remove all the seeds. Add 1-2 TBS syrup to mixture. Cool.

Assembly:

To the cooled piecrust add the 2 cups lime curd to the bottom layer, smooth. Gently pour the mascarpone cream to the second layer and smooth. Gently add the raspberry custard to the third layer. Place the clean, dry fresh raspberries on the third layer in concentric circles to fill the top.

To gild the lily. When you have the pie assembled and the fresh raspberries in place spoon the raspberry glaze over each raspberry to coat. Chill. It is stunning!

A Recipe From a Great Natural Cook

One of the best, most creative, adventuresome and enthusiastic cooks I know is my friend Tina. We have shared many meals and also share the willingness to try almost anything but have especially bonded over Kabul's Afghani Restaurant food in Sunnyvale. On my most recent visit to Tina she fixed me a "road dish" (food she lovingly prepares to see me from California to Oregon but is almost always consumed long before the border.) I recommend this so highly. The various flavors explode in your mouth and you can chose the proportions of the various ingredients. Tina made her own plum sauce, which was delicious, and dried her own mushrooms which were semisoft. This dish is a jumping off point for your own creative additions but it is worth your while to try it in its original form. It was a wonderful surprise for me as I sat at a rest stop with all the little piles of ingredients, the final product was unexpected and became an instant classic. This would make a great and fun company starter.

TINA’S LETTUCE WRAP

INGREDIENTS:

Butter lettuce – the smaller center leaves

Chop finely and kept in separate containers or piles:

Ginger - after peeling the "meat" only

Jalapeno - as hot or mild as you like it

Shallot

Lime - the pulp center not peel

Cilantro

Toasted coconut (unsweetened, natural is best)

Salted peanuts

Savory mushroom

Or

Dried shrimp

Chinese plum sauce

DIRECTIONS:

Pile the chopped ingredients on the leaf, top with plum sauce, wrap and gobble down!

It's been since February...

Truthfully, I got discouraged. This blog has been an act of faith and I went into it never having looked at another blog. Blogs really need some kind of feedback and I was only getting feed back from my daughters. When I actually looked at other cooking blogs I realized that I am missing the visual element. I do not have a professional camera or macro lens but food photographs seems like an obvious inclusion into a cooking blog. I will try. I would appreciate it if anyone is actually looking at this site or, heaven forbid, cooking any of the recipes, that they post a quick note to: foraminifera@msn.com to let me know that there is a someone out there.

I sent a recipe for Gluten Free Pineapple Upside Down Cake to my friend Carole who loved the dessert from this summer at camp. I just made it today with a gf cake mix and it turned out so good that I would eat it even if gluten wasn't an issue in our home. I am also including a recipe we cooked this summer: Graham Cracker Bars. They are rich, brownie like cookies that my Grandmother Short made every Christmas for my entire childhood. I found the recipe in my mother's handwriting that I had tried many times, each time a failure and finally I pictured my grandma making the bars and I realized that mother had left out some critical steps and doubled the amount of sugar. After correcting the recipe I made it for the kitchen crew this summer and it was a hit.

GF Pineapple Upside Down Cake

INGREDIENTS:
Hodgson Mills GF Yellow Cake Mix or any other brand
1 cup butter (2 cubes) room temperature
2 large eggs (room temperature)
1 20 oz can of pineapple chunks in pineapple juice, drained, save the juice separately
1 cup liquid = 1/2 cup sour cream or Greek Yogurt + 1/2 cup reserved pineapple juice + 1 TBS lemon juice
1 TBS vanilla
1/2 cup brown sugar + 2 additional tablespoons

Preheat oven to 350. If available, use a 15x10 non stick rimmed cookie sheet (like a jelly roll pan) or a similar sized pyrex baking dish but if using glass you need to grease the sides first with butter. In a mixing bowl by hand cream 1/2 cup or 1 cube butter, add the cake mix and blend throughly. Add the eggs and vanilla and mix. Add the liquid mixture, the remaining pineapple juice and 2 tablespoons of brown sugar. The batter will be thick. In a separate bowl melt the remaining cube of butter with the 1/2 cup brown sugar. To the pan add the drained pineapple cubes, then pour the butter/sugar mixture around the pineapple on the bottom of the pan. Pour the cake batter over the pineapple and brown sugar making sure that all the pineapple is covered. Bake in oven for 15 minutes or until the cake done. The top will not get too dark but the sides will get golden. This is a very moist and rich cake, not too thick made this way. If you want to make it in smaller pans you need to increase the cooking time.

GRAHAM CRACKER BARS

INGREDIENTS:
4 eggs, separated, room temperature
½ cup brown sugar
½ cup white sugar
2 teaspoons vanilla
¼ teaspoon salt
32 (2 cups) finely crushed graham crackers (you can use either traditional graham crackers or S'moreables Graham Style Crackers by Kinnikinick but these are pretty much only crushable with a blender)
1 cup walnuts, chopped

DIRECTIONS:
Beat the 4 egg yolks with the brown sugar until the mixture is thick. In a separate bowl whip the egg whites until frothy and then gradually add the white sugar until the mixture forms soft peaks. Mix the two egg mixtures and with the graham cracker crumbs and then add the vanilla, salt and walnuts. Try not to over mix since there is no leavening except the eggs and you will get flatter bars if you mix too much. Pour the batter into a greased and floured 8 inch square pan. Bake in a pre-heated 350 oven for 25-30 minutes or until a pick poked into the center comes out clean. Allow to cool in the pan. Cut into 1½ inch squares and serve with a dusting of powdered sugar.

Everyone swears there is butter in the recipe but there really isn’t any.
.
If you want the Bearskin S’Mores variation, add to the “immediately out of the oven” top of the bars:
1 cup miniature marshmallows and ¾ cup semisweet chocolate chips
Return to the oven for just a few minutes or until the marshmallows and chips begin to melt. Remove from oven and gently stir the topping. Allow to cool and dig in. Warning: this version is super sweet.

My thoughts have turned to the garden

Cooking has been left aside while the sun shines in the Northwest but I did manage to cook a couple of "publishers" as Alison calls the "Ready for Prime Time" recipes


I have been making this salad for over 30 years, with some modifications. It was one of the backbones of my catering business in Seattle in the 80’s. Even people who turned up their noses at pasta salads loved this version. I just saw it ‘discovered’ by Cook’s Illustrated this month. It is nice to know that they love their recipe as much as my family loves ours. You can try this word for word or customize it to your family’s definition of what has to be in antipasto. The recipe below is the smallest quantity I have ever made and it feels strange not to be feeding masses with it but this serves 4-6 easily.

PESTO ANTIPASTO PASTA SALAD

INGREDIENTS:
12 ounce package of gluten free pasta (penne, elbow, etc.) (We just made this yesterday with Bionature gluten free which is a combination of rice, potato and soy flours and it holds it shape well)
1 tablespoon salt
6 ounces (10 to 12) 1 – 1 ½ inch mushrooms, quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons of prepared pesto sauce
2-3 ounces sliced salami (or cubed in ¼ inch pieces if you have a whole tube)
6 ounces mozzarella, provolone or jack (can be sliced or cubed in ¼ inch pieces)
8 ounces sugar plum or cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
¼ cup capers
¼ cup diced red bell pepper
2 tablespoons finely chopped onion (green, shallots or any kind of mild onion)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt
Optional:
1 small jar diced artichoke hearts and/or
¼ cup sliced cornichons and/or
¼ cup chopped pepperocini or mild pickled pepper (packed by Peter Piper) and/or
¼ cup chopped fresh basil when in season

INSTRUCTIONS:
Bring 3 quarts of water to a boil with 1 tablespoon salt in a large pot. Pour in the dried pasta, stir well and bring to a boil. Reduce heat to a strong simmer and cook according to the package directions until the pasta is al dente. While the pasta is cooking heat in a medium frying pan over medium heat I tablespoon olive oil, 1 tablespoon balsamic vinegar and 2 tablespoons pesto. Add the quartered mushrooms and fry for about 5 minutes, gently until the mushrooms are done. Set aside. When the pasta is ready drain it and transfer it to a large bowl, do not rinse in cold water. Add the cooked mushrooms and cooking juices and toss until coated. Place it in the refrigerator (or if you live in the Northwest just put it in your garage for a half an hour) to cool. While it is cooling place the salami slices on a paper towel on a microwave safe plate, cover with another layer of paper towel. Microwave the salami for 45 seconds to remove some of the fat before it goes into the salad. This process does not affect the flavor. Slice the salami into strips and set it aside to cool. When the pasta has cooled add another 1 tablespoon olive oil and 1 tablespoon balsamic vinegar and then all the prepared ingredients and toss well. Adjust the salt to taste. Because pastas vary in how much liquid they can absorb, taste the pasta and if it is too dry add more olive oil and vinegar or if you like a stronger pesto flavor you can add more pesto but make sure you melt it a bit (20 seconds in the microwave) to insure that it will coat the cool pasta.

********************************

Last year this became a favorite at camp. We had both gluten free and wheat based Chexs in our Bearskin pantry and in desperation for a new snack made this for the people with gluten issues. It was such a success that the rest of camp began pilfering the gluten free leftovers and we decided to make it for the parents for a Coffee Talk treat. It was a surprise hit. Many of the parents had never had it before and more moms asked for this recipe than any other (except for cheesecake) dessert. So here it is. The actual recipe is on the back of some, but not all, Chex boxes. It along with other gluten free recipes can be accessed at http://www.chex.com/Recipes/GlutenFree.aspx I have put a modified-for-size version first because it is so good we really don’t want 9 cups of the sweet stuff in the house so we halve the box recipe but I have put the full recipe amounts in parenthesis. (Just to let you know a ½ cup serving is 2 carbs and 210 calories so it really is an occasional snack.) Of course, for camp we make it 3-5 boxes at a time.

Muddy Buddies or Puppy Chow

4½ cups corn or rice chex cereal (9 cups)
¼ cup butter (1/2 cup)
¼ cup peanut butter (1/2 cup)
½ cup semi sweet chocolate chips (1 cup)
½ teaspoon vanilla extract (1 teaspoon)
¾ cup powdered sugar (1 ½ cups)
1 gallon plastic bag (2 gallon bag)

In the microwave melt the butter, peanut butter and chocolate chips together in a microwave safe container for 30 seconds to a minute or until al the ingredients are melted. Add the vanilla and stir. Pour the chex into a large bowl and quickly pour the melted ingredients over them. Stir carefully with a wooden spoon or spatula so that the individual chex are coated but not broken. Scrape the mixture into a gallon plastic bag and add the powdered sugar. Close the bag and gently shake until all the chex are evenly powdered with the sugar. You can cool the treats on a parchment or waxed paper coated cookie sheet, this also helps to separate the chex that are melted together. Store whatever remains in the bag. It does stay good in the bag for a while. We only found this out because the bag got lost in the pantry. Usually it does not make the one-day-leftover mark.

Alison says this one is a "keeper"

This meal happened because our local market had pork loin for $1.99/pound and because I wanted Alison to experience a sauce/gravy that is easy, elegant and requires zero flour. It cooked while I walked the dog and after dinner Alison voted enthusiastically for it to be included in this posting. She also wanted me to include a wine tip (very rare for us) - Trimbach Pinot Blanc goes really well with this meal.

There are no herbs or spices in this recipe but it depends instead on the richness of the brandy and the meat juices along with the sweetness of the apples and prunes to develop a delicious sauce. It goes really well with potatoes and below is a simple and pretty way of serving small potatoes called Hasselback. If you have never done Hasselback potatoes they are very rewarding and not that much work compared to the ‘Ooooh’ factor you experience when you serve them. The other nice thing is that you can easily coordinate the cooking of the potatoes with the pork roast. One more thing, this is a recipe, slightly modified, that my cooking guru Janie served me years ago. Janie's talent and kindness just keep going.

PORK ROAST WITH APPLES AND PRUNES

INGREDIENTS:
12 medium pitted prunes
2 tablespoons brandy (or one tiny airline bottle)
3-5 pound pork loin roast
3 tablespoons butter
3 tablespoons canola oil
½ cup white wine
½ cup heavy cream
1 tart apple, peeled, cored and cut into ¼ inch slices
1 teaspoon lemon juice
salt
pepper
1 tablespoon dried onions
1 tablespoon red current or other red jelly (e.g. Pomegranate)

INSTRUCTIONS:
Preheat oven to 350. In a small saucepan pour the brandy over the prunes. Bring to a boil. Set aside while you prepare the meat. Melt the butter with the oil in a Dutch oven or roasting pan with a lid. Brown the roast on all sides (about 5-8 minutes.) Remove the browned roast to a plate while you prepare the sauce in the browning pan. To the hot oil add the wine and bring to a boil. Add the cream and bring to a boil again. Add the apple, prunes and brandy, lemon juice, salt and pepper and dried onions and let simmer gently for about 3 minutes. Remove from heat. Return the roast to the pan, cover with a little of the sauce, cover the pan with the lid and put in the oven for 30 minutes (the internal temperature should reach about 130.) Remove the roast and transfer it to a lightly oiled Pyrex roasting pan and return to the oven uncovered. Cover the roasting juices and sauce in the Dutch oven and return that to the oven. Cook until the roast reaches an internal temperature of 170 + (about another 30 - 45 minutes depending on the weight of the roast.) When done set the roast aside to rest before carving. Return the Dutch oven to the stovetop. Bring the sauce to a simmer and add the red jelly. Stir with a whisk, gently blending and breaking up the prunes and apples. Adjust the salt to taste. Slice the roast and serve the meat and Hasselback potatoes with the sauce.

**********************

HASSELBACK POTATOES

4-8 small potatoes, thin skin variety like red or Yukon gold, about 3 inches long by 1-1½ inches thick
1 tablespoon butter
1 tablespoon olive oil
¼ teaspoon garlic powder
½ teaspoon salt
pepper
1 tablespoon parsley, finely chopped (optional)

Wash and dry the potatoes. The classic way to slice the potatoes is by placing them one at a time in a large, deep wooden or metal spoon. You slice across the potato in the short dimension with slices about 1/8 inch apart, cutting into the potato but not through, so that the potato is still connected at its bottom. By using a spoon you can keep the depth consistent. I do not have a deep enough spoon so I have learned to eye ball it and if you cut carefully this works well too. At the end you will have these lovely little tight fan-like potatoes. Melt the butter and olive oil in a Pyrex baking pan. Place the cut potatoes carefully in the oil and roll each one once to cover. Sprinkle the garlic powder, salt and pepper over the potatoes and cover the pan tightly with aluminum foil and place in the same 350 oven. After 30 minutes remove the foil and return to the oven to bake and slightly brown. Check in another 30 minutes to verify that the potatoes are done. (You can see that if you put the potatoes in the oven at the same time as the roast you can coordinate the potato/roast checking nicely.) Remove from the oven and sprinkle with parsley. Serve with the sauce from the pork roast.

THIS IS THE INDEX FOR 'RECIPES FOR BEARSKIN AND MORE'

I just realized that I do not have an organized way to find recipes. My first entry was "I am not a blogger" and I really mean that. So until I find a better way I am going to continue to add entries to this posting - so keep on looking here if you are looking for a recipe. I will list the Posting title, the date and the recipe name, Clear? My father would have said: "As mud!"

I am not a blogger   Dec 12, 2010
1 APPLE-CRANBERRY CRUMBLE
2 CHILI LIGHT
More recipes, less gluten   Dec 13, 2010
3 NUT FLOUR CAKE WITH CHOCOLATE FROSTING
4 POT DE CRÈME
Then there is always Christmas turkey leftovers…   Dec 24, 2010
5 CREAM OF TURKEY AND WILD RICE SOUP
6 KADU (AFGHANI SQUASH DISH)
7 KADU (AFGHANI SQUASH DISH) VEGETARIAN
Post Christmas, Pre New Years cooking   Dec 27, 2010
8 CHEESE AND BACON QUICHE
9 STUFFED GRAPE LEAVES
Happy Safe New Years   Dec 31, 2010
10 THIRTY MINUTE GREAT BEEF STEW FROM POT ROAST
11 NANTUCKET CRANBERRY CAKE
Small List of Ingredients, Big Tastes   Jan 6, 2011
12 PEPPERS, SAUSAGE AND PASTA
13 CHOCOLATE COCONUT MACAROONS
Vegetarians are gluten free too!   Jan 9, 2011
14 SESAME TOFU DIP AND DRESSING
15 ZUCCHINI SOUFFLE QUICHE
16 QUINOA TABBOULEH
Its mid January, cold, dark, rain, snow, sleet and its time for soup   Jan 12, 2011
17 CREAM OF TOMATO BISQUE SOUP
18 GREEK LEMON SOUP
19 ARTICHOKE CREAM SOUP
Been away, but am back   Feb 5, 2011
20 TOASTED GRANOLA
21 UZBEKISTAN PILAF RICE
Alison says this one is a "keeper"   Feb 7, 2011
22 PORK ROAST WITH APPLES AND PRUNES
23 HASSELBACK POTATOES
My thoughts have turned to the garden   Feb 19, 2011

24 PESTO ANTIPASTO PASTA SALAD

25 MUDDY BUDDIES OR PUPPY CHOW

It's been since February...   Aug 27, 2011

26 GF PINEAPPLE UPSIDE DOWN CAKE

27 GRAHAM CRACKER BARS
A Recipe From a Great Natural Cook   Mar 10, 2012
28 TINA’S LETTUCE WRAP
An Eleven Course Thanksgiving Dinner all GF Nov 23, 2012
29 VERY EASY APPETIZERS
30 TURKEY BRINE MIXTURE
31 TURKEY BROTH
32 CRANBERRY GLAZE
33 CRANBERRY SAUCE WITH POMEGRANATE AND ORANGE JUICES
34 WILD RICE AND CORNBREAD DRESSING
35 MASHED POTATOES WITH GARLIC
36 GREEN BEANS WITH BACON AND BALSAMIC
37 TURKEY GRAVY
38 ARUGULA SALAD WITH MARINATED ROOT VEGETABLES
39 PUMPKIN PIE WITH COGNAC
40 RASPBERRY PIE WITH LIME CURD AND MASCARPONE CREAM
41 LIME CURD
42 SALMON DIP
43 CHOCOLATE TRUFFLES
44 UKRAINIAN BEEF BORSCHT
45 RATATOUILLE
46 CAPONATA

Been away, but am back

I traveled by car to California for meetings and gatherings with friends. I returned a week ago but my computer got 'left behind', very mysterious as it was found in a place I never was, but I will not question how this all works for my laptop was returned yesterday via UPS and I am connected again. I am once more posting things I have recently made. The granola is cooking as I type, the pilaf I first tasted at Chris and Stephen's on Lopez Island three weeks ago and I tried my best to duplicate it at the beginning of this week.


TOASTED GRANOLA

Granola is a personal thing. Good granola is the best of breakfasts and with Greek yogurt and fresh fruit on top is just about perfect. If you prefer almonds to pecans or are anti-coconut or this is not sweet enough, the personal part comes in, changing it to your taste. When I find my good friend Janie’s granola recipe I will submit it. It is the best I have ever tasted and a big part of that is that Janie does everything, and especially cooking, with love. The recipe below is a great all around gluten free granola (if you are sensitive make sure the oats are labeled “not processed with wheat equipment or in a wheat facility.”)

INGREDIENTS:
1/3 cup canola or other light oil
1/4 cup maple syrup
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon

3 cups rolled oats – old fashioned, non-instant are the best
2 cups chopped pecans
½ cup golden raisins
½ cup dried cranberries (Trader Joes has a kind that are moist, treated with cranberry seed oil)
1 cup shredded coconut (can be sweetened or unsweetened)

Preheat oven to 300. In a small bowl thoroughly mix the first seven ingredients with a whisk. In a large bowl combine and mix all the remaining dry ingredients. Add the wet ingredients to the dry and mix until everything is combined and moist. This is best done with clean hands but it is up to the cook. When mixed, pour onto a rimmed baking sheet lined with parchment paper (one 12x18 inch or two 10x14 inch). Spread to an even depth and bake for 45-60 minutes, turning the toasting granola every 15 minutes (you need to watch granola carefully, because of the sugar and oil it has a tendency to over brown especially in my 24 year old oven which sometimes thinks it is a blast furnace). Allow to cool on the baking sheets. Store, if possible, in large glass jars or containers with lids that close tightly. This makes between 8 and 10 cups of granola depending on what you chose to add.

******************************************

I spent a few days 300 miles north of Portland visiting Chris and Stephen Carter on Lopez Island. Lopez is drop dead gorgeous and Chris is the one of the best cooks I know. She and Stephen have lived all over the world and are international eaters. Italy, Romania, Guatemala, Austria, China and Uzbekistan are just a few places they have taken their puppet theatre. My last night there Chris prepared a wonderful pilaf similar to the one below. Chris is a vegetarian and if you would like to try the meat version it is included at the bottom. We are so lucky to be able to eat so globally.

UZBEKISTAN PILAF RICE

INGREDIENTS:
1 onion, finely sliced (slice from north to south pole, longitudinally, not like onion rings, latitudinally)
2 medium carrots, julienned or finely grated
3 cloves garlic, minced or pressed
1/3 cup olive oil
4 cups of water, vegetable or chicken stock
2 cups of rice, basmati, rinsed
1 teaspoon cumin
½ teaspoon red pepper
1 teaspoon cinnamon
1 teaspoon coriander
½ teaspoon cardamom
2 teaspoons salt (or less depending on how salty the broth is or whether you are using water)
½ cup raisins
½ cup toasted almonds

DIRECTIONS:
Sauté the onions and carrots over medium-high heat in a large pot until they are softened. Add the rice and cook for 5 minutes. Add 2 cups of liquid and cook over medium-high heat until liquid begins to simmer. Add the garlic, spices, raisins and almonds. Add rest of the liquid and stir. Simmer uncovered on medium low as the rice absorbs the liquid, about 30 minutes, do not stir. When rice is soft reduce heat to low, cover the pot and let the rice steam 15-20 more minutes, again not stirring until the rice is fluffy and no liquid is left. When serving this I add more raisins and toasted almonds to the top.

A non-vegetarian and a common Uzbekistan version is to add lamb to the pilaf. What I do is:

1-2 pounds lamb chops, cubed in 1 inch pieces, bones kept and added to cooking pot for flavor but discarded when adding to the pilaf
1 tablespoon olive oil
1 clove garlic minced
1/2 teaspoon salt
2 cups of chicken broth

Brown the lamb in the olive oil in an ovenproof stainless steel or enamel Dutch oven with a lid (or a heat resistant pan covered with aluminum foil). Add the garlic, salt and the chicken broth, cover and place in a 300 degree preheated oven. Cook for 1–1½ hours or until the lamb cubes are very tender. Strain the lamb from the cooking juices and save both separately. When making the above pilaf recipe add the lamb cubes and use the cooking liquid in finishing the recipe. Very simple.

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.

**************************

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.

**************************

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.

**********************************

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.

**************************
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.

***********************************
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!


************************************************

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.

********************

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.

*********************

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.

*************************************

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.

***********************

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.