Last Saturday was neighborhood yard sale day in my ‘hood. We can’t resist a yard sale, never mind a whole neighborhood full of them. Not only were there a lot of big sales, but there were a bunch of stuff that people put to the curb with a simple for sale sign on it. That’s the way that we got a Webber Gas Grill for $25! The grill is superb. But even more superb is the fact that the people selling the grill came out to talk to us. Next thing you know, we’re talking locavore food, raw milk deliveries and stay-at-home momming. The mom gave me this book to read and I’m so glad, in fact, I can’t really leave it alone. Not only does it have great recipes, but in all the margins of the book it has bits and pieces of research pertinent to the topic of the page. I’m hooked, I’m sold, I’m ordering my own copy off of Amazon right now! So can you, you won’t be sorry:)
Archive for the ‘GF Basics’ Category
NO! Wrong answer! The ugliest bananas make the best banana cakes, breads, muffins etc! Here’s what you do. Take them, and I do this with the skin on, and I do this no matter how ugly they are, and throw them in a ziploc bag into the freezer. Then when you need them for a recipe, take them out and put them in a bowl and gently microwave them until they are thawed. You can also thaw them in a bowl in the fridge. Now here is the important part: you will notice that you have banana insides, gross peels and liquid. Remove the peels and squeeze the liquid out of them. The peels can get thrown into your compost. But the banana insides and the juice will go right into your recipe! Mash the bananas with their juice and use them right away. I always measure because bananas vary in size. If you need a few more bananas, just take a few more out of the freezer.
This works so great with gluten-free recipes, because a little extra liquid really never hurts. And, I find that the banana flavor is always more intense after being frozen. Now that you know how to do this, you can buy black bananas from the store if they have them on sale and throw them in the freezer for future use. When I find those kinds of sales, I buy about 20 pounds at a time!
Wow-brioche. I’m sorry to say that I’m not sure I’ve actually had it. I’ve heard rumors about it, like how buttery and light it is. I’ve heard about the delicious French toast it makes. But alas, I’ve never gone there…till now.
I stumbled across this post for Gluten-free Brioche off of Michael Ruhlman’s site last week on my Twitter. It was one of those reposts of a repost of a repost, etc. I’m going to give it a try and let you know my results. Meanwhile, follow the link and try it out for yourself! The recipe seems to get rave reviews!
Everyone can now sign-up for my Gluten-Free Entertaining Cooking Class at Central Market Cooking School in San Antonio, Texas on February 26, 2011!
The topic is Gluten-Free Entertaining! What does that entail?
Being gluten-free doesn’t mean that you can’t host friends for dinner. In fact, it’s really just an opportunity for you to have your friends say…”that was gluten-free… but it was so fabulous!” Marissa will share the secrets to successful gluten-free entertaining as she demonstrates and you enjoy these appetizers and small bites:
- Assorted Gluten-free Pizzas;
- Spinach-Stuffed Mushrooms;
- Your Own Gluten Free Crackers with Seasonal Cheese;
- Roasted Garlic & Herbed Eye of Round with Herbed Focaccia;
- and Raspberry Torte Brownies.
Class Time: 11 AM- 1:30 PM
Some people call them snowballs. Some call them Russian Tea Cakes. Add some nuts and you get Mexican Wedding Cookies. What ever you want to call them, I just call them delicious! They are a fragile cookie that consists of just a few ingredients. When I worked for a German Bakery, we scooped and sugar-dusted thousands of these year round. They would be great to dip in coffee…if you could get them that far. I have learned just to pick them up gently and get them to my mouth, the end.
Gluten-free Russian Tea Cakes/Mexican Wedding Cookies
1 1/3 c. Ground up Pecans (fairly fine in your food precessor, almost meal)
2 c. butter
1/2 c. confectioner’s sugar
2 t. vanilla extract
4 c. My GF Flour Mix
1/2 tsp. salt
1 1/2 tsp. xanthan gum
Method of Prep:
In your mixer cream the butter (room temp), vanilla, and sugar. Mix until fluffy. Measure all you dry together including the nuts. Gradually add the dry to the butter while your mixer is on low speed. Using a small scoop, scoop onto a sheet pan. You don’t need to space them too far apart as they do not spread that much. Bake them in a preheated oven at 350 degrees for about 20 minutes or until lightly browned on bottom and slightly browned on top. Let cool.
When just about cool, get a shallow bowl full of confectioner’s sugar. Place the cookies, just a few at a time, in the bowl and with your hand gently coat them with the sugar. Place them back of the sheet pan. When all of them have been dusted by hand, I like to take a fine hand strainer and sprinkle on final dusting of sugar just on the tops. Let them sit on the sheet pan for 12-24 hours. The longer they sit, the easier they are to move or eat. These do not ship well by the way.
This past Monday I was privledged enough to be on the San Antonio Living Show live with host Shelly Miles. We had fun, chatted gluten-free and whipped up a quick Gluten-free Very GINGERbread Cake with Chocolate Glaze for the winter holidays. You can find the recipe on their site.
Here are the photos from the event, hopefully the video will soon follow!
Don’t be afraid of the tomatoes in the picture! With this recipe you can turn them into something wonderful.
One of my daughters is a very picky eater. It has taken years to develop her palate beyond scrambled eggs and noodles with butter. I have found that if I can feed her something once, the next time will be a breeze and by the third time, she’ll request it! Several weeks ago, out of the blue, she asked me for my tomato basil soup.
So I went to my favorite tomato guy at the farmer’s market and asked him for his uglies. And ugly tomatoes are just that. They are over-ripe or spotty, or have a crack. They are just plain ugly. But more than that, they are cheap and so I can afford enough to make a giant pot of soup! For dinner I usually serve this with a home made Caesar salad and for lunch I serve it with some tasty very sharp cheddar grilled cheese sandwiches (gluten-free of course!).
Makes about a gallon
Fresh Ugly Tomatoes or pretty ones if you have them, about 10-14, chop them
1/2 large sweet onion, diced
3 stalks celery, diced
4 cloves of garlic, minced
About 4 cups of tomato juice, this helps stretch it out and make it smooth
3 T olive oil
salt and pepper to taste
1/2 c. half and half (optional)
About 10 fresh basil leaves (more or less to your taste)
Method of preparation:
In a large stock pot, heat the olive oil, saute the onions and celery on medium heat until they begin to caramelize. Throw in the garlic, stir briefly making sure not to brown the garlic. Throw in the tomatoes and tomato juice. Bring to a boil. Reduce heat and let the soup simmer for about 45-50 minutes. Add the heavy cream if you wich, chop and add the basil. Salt and pepper to taste. At this point if you have an immersion blender:
run it though your soup. I like this method because you can leave the soup a little bit chunky. If you don’t have one of these, use your blender (be careful with hot soup in a blender!!!). You can make this soup as chunky or smooth as you like. And then you are done. Serve the soup, put away the leftovers for lunch tomorrow, wash the dishes, and go to bed:)
Brazilian carrot cake. It has carrots in it, but it is nothing like its American counter-part aside from being extremely moist. And it has chocolate frosting. Yes, chocolate frosting.
It takes about 5 minutes to mix up and about 40 minutes to bake. It takes 1 minute to glaze with chocolate and then it’s time to eat it up.
4 medium carrots, grated (about 3 cups or so)
3 large eggs
1 3/4 c. sugar
1/2 c. oil (olive or canola)
1 t. vanilla extract
2 c. My GF Flour Mix (click here for recipe)
1T. plus 1 t. Baking Powder
1 t. salt
1 1/2 t. xanthan gum
1/2 t. cinnamon (optional)
2T cocoa powder
Method of preparation:
In your blender combine the shredded carrots, oil, eggs and vanilla. Puree the ingredients in the blender until smooth. In a bowl, place all the dry ingredients and stir together. Pour the blender concoction into the dry ingredients and stir together until everything is well mixed and very orange. Put cake batter into a greased and floured 10-inch bundt pan and bake at 350 degrees for about 40 minutes. While still warm, invert the cake onto the serving platter.
In a small saucepan, mix all the ingredients for the glaze. Gradually heat the pan while stirring the ingredients together. The icing will begin to bubble, keep stirring for about a minute. Pour hot glaze over the cake while the cake is warm.