tag:blogger.com,1999:blog-45713880160042036222024-03-18T20:49:57.529-07:00Beyond CeleryAdventures from my Gluten-free KitchenAdriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4571388016004203622.post-43149718051958391322012-05-28T08:30:00.000-07:002012-05-28T08:30:02.591-07:00Ginger Biscuits with Candied Rhubarb<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIgDKYcDeoWEBy1jyDHaF7c8n84HRNg2hE2M7E1knD6vfbeizgUfko6ii3gZUqegfppS9_iumts2YAcsVA1cLXra0sgb7znM8z-Y5cNXyXWwCnOZ_YMfWNJ-x90IMixLdOR4FjycBDAQ/s1600/Ginger+Biscuits+&+Candied+Rhubarb+5.27.12+best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIgDKYcDeoWEBy1jyDHaF7c8n84HRNg2hE2M7E1knD6vfbeizgUfko6ii3gZUqegfppS9_iumts2YAcsVA1cLXra0sgb7znM8z-Y5cNXyXWwCnOZ_YMfWNJ-x90IMixLdOR4FjycBDAQ/s320/Ginger+Biscuits+&+Candied+Rhubarb+5.27.12+best+-+sm.JPG" width="320" /></a></span></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Strawberry shortcake is all over picnic tables. I love
strawberries: their plumping red hearts herald summer’s beginning every year. I’m
still that grinning 2-year-old with a mouth full of mashed berry.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">But this year I’m also a rhubarb girl.</span></div>
<div class="MsoNoSpacing" style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: inherit;">I think it started a couple of weeks ago at the
farmer’s market. Those brilliant red stalks, stacked high like culinary tinker
toys, spoke of new desserts. I made a lot of biscuits for those stalks until I found
a method that finally worked. All my biscuit trials over the years came to
this: the gluten-free vegan ginger biscuit, designed for a candied rhubarb
crown. It’s like strawberry shortcake grew up and bought a leopard-print bra.</span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: inherit;"><br /></span></span></div>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com1tag:blogger.com,1999:blog-4571388016004203622.post-74655926003023653442012-05-15T08:54:00.000-07:002012-05-15T08:54:30.772-07:00Rudi's Gluten-Free Tortillas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggUEEV8ussEYYRxLuuPYmTWXQuv8YAustvw2Zy_d0lckEF-xYwuhNjaK44Ub2C6RxkcpPmZBY_1gXh0ePuB_W88AteJhI_ChAtlJDo3z3QpUGQKeJLvYoFkkCLANuneuEU8xq_fdIbr0/s1600/5.14.12+Rudi's+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggUEEV8ussEYYRxLuuPYmTWXQuv8YAustvw2Zy_d0lckEF-xYwuhNjaK44Ub2C6RxkcpPmZBY_1gXh0ePuB_W88AteJhI_ChAtlJDo3z3QpUGQKeJLvYoFkkCLANuneuEU8xq_fdIbr0/s320/5.14.12+Rudi's+sm.JPG" width="320" /></a></div>
<br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">You’ve made quesadillas and wraps from corn tortillas and
they’re good in their own way. You’ve eaten Trader Joe’s brown rice tortillas
and they have nice flavor, even if the texture calls to mind a sort of crispy
wonton. You even indulge occasionally in La Tortilla Factory’s <a href="http://latortillafactory.com/products-10.aspx">Sonoma gluten-free wraps</a>, fashioned from teff and so delicious you’ll forgive their delicate
nature and breakage.</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyKXBMU5_8JieogBNCqkTNi5wZXCgTzeF-eFcVL-uOoQry3T85l3aAwmCxI-NUB0JDFSc01xVhD2eYaIXBREVlSNjSaOo26im0BYfLOmmh9ZY8zorXyV05sOM__Gdhi0ljT1VBx9PWC0/s1600/Rudi's+Tortillas+5.11.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyKXBMU5_8JieogBNCqkTNi5wZXCgTzeF-eFcVL-uOoQry3T85l3aAwmCxI-NUB0JDFSc01xVhD2eYaIXBREVlSNjSaOo26im0BYfLOmmh9ZY8zorXyV05sOM__Gdhi0ljT1VBx9PWC0/s320/Rudi's+Tortillas+5.11.12.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">These tortillas are adolescents compared to <a href="http://www.rudisglutenfree.com/gluten-free-bread/products/plain-tortillas/">Rudi’s newest product</a>. They’ve raised their gluten-free tortillas right.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgHfl53cWJliWdGvoOM1WUtCNVjxebz1Oz1fg_aVNTP_0SUfHbD4pS4XN9Pb4Nuk4GK2QZsWTVMHDDHg8AdJziWeXLO-RezWM4Ys46DImTkiNmKrfz2jwE7ybO4hQyUMy6Qr0rPoFGLs/s1600/Rudi's+tortillas+5.12.12+Wrap+best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgHfl53cWJliWdGvoOM1WUtCNVjxebz1Oz1fg_aVNTP_0SUfHbD4pS4XN9Pb4Nuk4GK2QZsWTVMHDDHg8AdJziWeXLO-RezWM4Ys46DImTkiNmKrfz2jwE7ybO4hQyUMy6Qr0rPoFGLs/s320/Rudi's+tortillas+5.12.12+Wrap+best+-+sm.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Delicate and soft, Rudi’s tortillas remain springy and
durable in the face of Wrap and Quesadilla Challenges. They’re the closest
thing to a real flour tortilla I’ve tasted and frankly I prefer these over wheat
flour tortillas because Rudi’s packed them full of flavorful whole grains. Each
variety of tortilla is based on a mixture of sorghum, brown rice, corn,
amaranth, quinoa, millet, and teff flours. They’re even free of soy—something La
Tortilla Factory’s Sonoma wraps cannot boast—if you forgive that they’re made
in a facility that uses soy. The only drawback is the presence of xanthan and
guar gums, which I can personally overlook so long as I avoid indulging in too
many at once. (Difficult. After first tasting them, I popped them into the
freezer for storage. I’ve opened and closed the freezer no fewer than 6 times
in the past 24 hours just to, well, gaze at them.)</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70g7jOcibSkp1Mm1irFWgwxmbSWKdYDVwItaAnop3GDgUKN8ScgFMFPPNO1PZK3jTQ-rJ_CAZscwqQlb93Bj-eR9K002uDQzPvoGxVkxfWlvefwDs2WZD2wog1bFzSSW_E4tIuq96xDo/s1600/Rudi's+tortillas+5.12.12+dinner+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70g7jOcibSkp1Mm1irFWgwxmbSWKdYDVwItaAnop3GDgUKN8ScgFMFPPNO1PZK3jTQ-rJ_CAZscwqQlb93Bj-eR9K002uDQzPvoGxVkxfWlvefwDs2WZD2wog1bFzSSW_E4tIuq96xDo/s320/Rudi's+tortillas+5.12.12+dinner+Best+-+sm.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
<div class="MsoNoSpacing">
</div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Try these for yourself.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<span style="line-height: 115%;"><span style="font-family: inherit;">I haven’t found them locally yet, but I usually
see Rudi’s newest products hit Seattle’s Whole Foods stores first, so look for
all three flavors there.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ42a1rHA-g3R8gn7jSN1sO3gbmpTrt6AQjN-9MCo2MiL0SOonwK7hZJOVPpq1YfSfEuO3Oszmgj6hGFiTuntUNK8DoU3JNk9_uhM3ey20UnEU2jAOO_QYpkv5-8BYRcov3eHEKT_pIHg/s1600/5.14.12+Rudi's+Wrap+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ42a1rHA-g3R8gn7jSN1sO3gbmpTrt6AQjN-9MCo2MiL0SOonwK7hZJOVPpq1YfSfEuO3Oszmgj6hGFiTuntUNK8DoU3JNk9_uhM3ey20UnEU2jAOO_QYpkv5-8BYRcov3eHEKT_pIHg/s320/5.14.12+Rudi's+Wrap+Best+-+sm.JPG" width="320" /></a></div>
<br />
<span style="font-family: inherit; line-height: 115%;">That's a wrap.</span><br />
<span style="line-height: 115%;"><span style="font-family: inherit;">(Alright, so it cracked halfway through the meal. Only a little crack. And I still finished it, licking every last tasty morsel off my fingers, no fork required.)</span></span><br />
<span style="line-height: 115%;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="line-height: 115%;"><span style="font-family: inherit;"><br /></span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com6tag:blogger.com,1999:blog-4571388016004203622.post-86263089611660839302012-04-30T08:30:00.000-07:002012-04-30T08:46:20.786-07:00Thai Coconut Curried Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrGW6zk2d9abbIbfhxpmuTVpRbNUkV5fWj5F3OcbNAKuItDvHXqEsrO6f_hyumdcoNwGQbihzgxSe580-lDXY9qe5HgfN4K-TZJQLr5Z300wE9bEmx6vyxGrRUtbkZx1QYZedTJw7RSI/s1600/4.24.12+Thai+Curry+Deviled+Eggs+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrGW6zk2d9abbIbfhxpmuTVpRbNUkV5fWj5F3OcbNAKuItDvHXqEsrO6f_hyumdcoNwGQbihzgxSe580-lDXY9qe5HgfN4K-TZJQLr5Z300wE9bEmx6vyxGrRUtbkZx1QYZedTJw7RSI/s320/4.24.12+Thai+Curry+Deviled+Eggs+Best+-+sm.JPG" width="320" /></a></div>
<br />
Portland is a good city for discoveries. We drove down last weekend for <a href="http://www.scaaevent.org/">SCAA</a> (excellent), but my mind wasn't buzzing with coffee on the drive home. We wandered into the <a href="http://www.spiceandtea.com/">Spice and Tea Exchange</a> and I came away with new spices and new ideas.<br />
<br />
This Coconut Thai Blend is my new favorite toy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0NlRK0RPg4qg17mZPLgH7ZABx2sbf5Th5EthX1BJ52Ouoll02cca-6d5pdjXRPk6e-eVRrWMHNU2BHkLg6LTXg0dhsvKQg9JhJKHKc3Nqm4LrRHe2EJwuawQ9nIkZntVuQmxBu3vi2c/s1600/4.24.12+Thai+Curry+Packet+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0NlRK0RPg4qg17mZPLgH7ZABx2sbf5Th5EthX1BJ52Ouoll02cca-6d5pdjXRPk6e-eVRrWMHNU2BHkLg6LTXg0dhsvKQg9JhJKHKc3Nqm4LrRHe2EJwuawQ9nIkZntVuQmxBu3vi2c/s320/4.24.12+Thai+Curry+Packet+Best+-+sm.JPG" width="221" /></a></div>
<br />
Thai Coconut Curried Eggs? Yes, please. A little coconut milk, some of this handy packet of goodness, a dash salt, and a healthy squirt of sriracha and I've got a unique riff on deviled eggs.<br />
<br />
I made these specially for my friend's baby shower; she's been rather obsessed with Thai food. They evaporated, but not before making a rather adventurous 5-year-old burst into tears. It's best to post a warning about the sriracha.<br />
<br />Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-77044462874425647662012-04-20T11:22:00.000-07:002012-04-20T11:22:13.156-07:00Bacon & Leek Quiche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lD4JFuYbtsUhkZFMFP4qIpW3fRyw3Q3esjp_L4CXgPt7UuyH85Pm-1SIyDjnatESYNQ2gIrOExo5iNMxzXq3VLEbQd9QM_SN_T8MKRWloEWNBLCwQ1Ey23wyfBEd-8JOZ9-Le-b7vP8/s1600/Greenhouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lD4JFuYbtsUhkZFMFP4qIpW3fRyw3Q3esjp_L4CXgPt7UuyH85Pm-1SIyDjnatESYNQ2gIrOExo5iNMxzXq3VLEbQd9QM_SN_T8MKRWloEWNBLCwQ1Ey23wyfBEd-8JOZ9-Le-b7vP8/s320/Greenhouse.jpg" width="320" /></a></div><br />
Life is green.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBb1CNyS6aKNAa0Rdk_LvtsiTqgZHyTunJDzNG6Tk1-cMALMef1v47v_dOP21XxkA6klj_ConzAfS-YU7lNAFPT0pHFTrzfzMeHYCoTn4xNdDaTJ7oHgrfOIIASkgmWKMbK3-b8Fe8ag/s1600/Hopvine.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBb1CNyS6aKNAa0Rdk_LvtsiTqgZHyTunJDzNG6Tk1-cMALMef1v47v_dOP21XxkA6klj_ConzAfS-YU7lNAFPT0pHFTrzfzMeHYCoTn4xNdDaTJ7oHgrfOIIASkgmWKMbK3-b8Fe8ag/s320/Hopvine.jpg" width="240" /></a>We moved to a new apartment where I have space for a little greenhouse, just in time for spring to bubble up into Seattle with drizzly warm days and hot golden afternoons. I've packed the little greenhouse full of herbs: cilantro, rosemary, thyme, chives, sage, spearmint, peppermint, and even a strawberry and viola. It seems I must acquire a second greenhouse for the tomatoes and basil I'll cultivate in a few weeks. I can't help this plant addiction.<br />
<br />
I also have a hopvine hanging in the corner. Yes, a hopvine in an apartment. Crazy, ill-advised, and basically bonkers? Yes. Beautiful? Oh yes.<br />
<br />
I'm working on menus for when we open our gluten-free pub/cafe. We're a couple of years from opening our doors, but every new recipe makes it feel closer. Exciting. I found myself pondering what the spring equivalent of shepherd's pie might be. Frittatas are in the works. The quiche is nearly perfected.<br />
<br />
Here it is, with bacon, leeks, and onions caramelized in bacon fat, smothered all over in cheddar, awaiting a deluge of beaten egg and soymilk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_pY-zOAeIshYe75yao9WrjatVRt0QXDsVIyHB5e8X4XCld4JH-DTMW4B6oKtf5zWLjqt7PpCgBo9YIEqjDAgo2BTs-6WgdnLriQM2nqZZ2WXQ2y_iet3iriRKPAMhZk3L7_G4KHmJCo/s1600/Quiche+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_pY-zOAeIshYe75yao9WrjatVRt0QXDsVIyHB5e8X4XCld4JH-DTMW4B6oKtf5zWLjqt7PpCgBo9YIEqjDAgo2BTs-6WgdnLriQM2nqZZ2WXQ2y_iet3iriRKPAMhZk3L7_G4KHmJCo/s320/Quiche+2.jpg" width="320" /></a></div><br />
It's as delicious as it sounds. It's also low-dairy: soymilk replaces the cream, vegan butter replaces the real butter in the crust, and the only dairy left is real cheddar. My next quiche will use Daiya's <a href="http://www.daiyafoods.com/our-products/cheddar">cheddar</a>. I can't wait to see how that turns out.<br />
<br />
What else should I put on our menu?Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-31285633401261126832012-03-13T08:31:00.001-07:002012-03-13T08:31:27.905-07:00Black Tea Pumpkin Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MULQbaLmeriPFba4YZRHUUzv2fcsei2OjaRsSIwa76oSvKcrJdb39rlII9KjXvvcShfW6J6juX85MrFPAnjw4fkLSJWetS-Col2obHuDJb6GP_1ZHFk3g2EgNnAuJKhgvaqOGjRrJbA/s1600/Pumpkin+Bread+3.11.12+Best+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MULQbaLmeriPFba4YZRHUUzv2fcsei2OjaRsSIwa76oSvKcrJdb39rlII9KjXvvcShfW6J6juX85MrFPAnjw4fkLSJWetS-Col2obHuDJb6GP_1ZHFk3g2EgNnAuJKhgvaqOGjRrJbA/s320/Pumpkin+Bread+3.11.12+Best+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">My favorite black tea is Assam. It’s rich, with a dark earthy flavor that begs to stand alongside squash and warm spices. I’ve started using it instead of buttermilk or soymilk in my pumpkin bread to cut out dairy and soy. It enhances the pumpkin’s flavor without requiring center stage, the way bananas strut their big overripe muscles.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">As I tested this recipe a final time, my husband announced he wanted pho—that deliciously simple Vietnamese soup whose broth brightens any grey Seattle day. I mixed the dry ingredients, set them aside, and out we ventured for lunch. We’re in the middle of packing for our move to Ballard, so this was a very welcome break from our box-filled weekend. I could finish my black tea pumpkin bread when we returned.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">It’s best to avoid interruption while baking. You might leave out an ingredient—such as brown sugar.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">I left out the brown sugar.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">I whipped the batter from the oven, staring at it a moment in dismay. Then I shrugged, poured maple syrup over it, and baked it anyway.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">It’s best not to take baking too seriously. Life's kitchen will throw you enough moths in the flour, </span>mildewy <span style="font-family: inherit;">undersinks, and rotting green onions at the back of the fridge; a single neglected ingredient is an adventure. If I’d thrown out the batter and started over, I never would have discovered this recipe works without sugar as well as it does with sugar. The flavor is different, of course, but delicious in its own way. Salt wanders the </span>taste buds<span style="font-family: inherit;">, bringing out the natural sweetness of pumpkin alongside a delicate maple crust. It’s a perfect option if you’re cutting back on sugar. Or if you get distracted mid-production when you really ought to have been packing pans in the first place, not making more of them dirty.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">This recipe works with either pumpkin or sweet potato puree.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFls4U9MJBvb5tKEVuCDqG59ECYIKFMP8lL8sC17C0ZIW9wX40qIjGNKKsPtW9jyXDk8nlY001jVK9B5W05u57opSm7Z8VeatMoPi48sciRRFYp_4LScd8vLY_nVuRROEjlbBt2nFW4Q/s1600/Pumpkin+Bread+3.11.12+Best+Flat+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFls4U9MJBvb5tKEVuCDqG59ECYIKFMP8lL8sC17C0ZIW9wX40qIjGNKKsPtW9jyXDk8nlY001jVK9B5W05u57opSm7Z8VeatMoPi48sciRRFYp_4LScd8vLY_nVuRROEjlbBt2nFW4Q/s320/Pumpkin+Bread+3.11.12+Best+Flat+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span style="font-family: inherit; font-size: large;">Black Tea Pumpkin Bread<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><i>Makes 1 loaf</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">160g (1 1/4 cup) sorghum or brown rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">125g (1 cup) sweet rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">40g (1/4 cup) tapioca starch<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2 tsp baking soda<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">200g (1 cup) brown sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp ground allspice</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp ground ginger<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/4 tsp ground nutmeg<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">50g (1/2 cup) ground pecans or walnuts<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">25g (3 Tbls) ground flax seeds<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">Pecan or walnut pieces, optional<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2 eggs<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/3 cup canola oil<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 can (7.5oz) pumpkin or sweet potato puree<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 cup black Assam tea<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 Tbls molasses<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2 tsp apple cider vinegar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 tsp lemon juice<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Preheat oven to 375 degrees Fahrenheit. Grease and sweet rice flour a 9-inch loaf pan. Set aside.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">To make black tea, bring 3/4 - 1 cup water to boil. As soon as it boils, remove it from heat, add 2 tsp loose leaf black Assam tea and cover. Let steep for 3 minutes, 30 seconds. Uncover and strain into a cup or bowl to cool while you mix the rest of the ingredients.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">In a large bowl, combine flours, starch, baking soda, sugar, salt, spices, ground nuts, and flax seeds. Mix well so all clumping is broken up. In a separate bowl, beat eggs into oil, pumpkin puree, tea, molasses, vinegar, and lemon juice.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Pour wet ingredients into dry, mixing quickly but thoroughly. Pour batter into prepared loaf pan, smooth top with back of spoon, and bake 45-60 minutes. Bread is done when toothpick inserted into center comes out clean and top of loaf is well-browned. Let cool at least 5 minutes in the pan before removing and cutting. Store wrapped in plastic and/or aluminum foil in fridge up to 1 week.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span style="font-family: inherit;"><i><b>Sugar-free variation</b>: Make bread as directed, leaving out the brown sugar. Before baking, drizzle 1/4 cup maple syrup over top of batter. Bake 35-45 minutes.</i></span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-72658909849329182512012-02-07T09:00:00.000-08:002012-02-07T09:00:08.667-08:00Pine Nut Oatcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBZZc5cVTTxlNNrix_jt-xLNv06san34-E78Id58Z0v6cvrsyzGp9gWtAs-xH6Dt1QvczrncW9lfoE8nBUztm9JCWE_NzUMJvwF5C39TQBg9b7QdQPY9u1uZQ2JEr6pUdOaxgIaR-e8A/s1600/1.22.12+Pine+Nut+Oatcakes+best+2+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBZZc5cVTTxlNNrix_jt-xLNv06san34-E78Id58Z0v6cvrsyzGp9gWtAs-xH6Dt1QvczrncW9lfoE8nBUztm9JCWE_NzUMJvwF5C39TQBg9b7QdQPY9u1uZQ2JEr6pUdOaxgIaR-e8A/s320/1.22.12+Pine+Nut+Oatcakes+best+2+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">When I was growing up, my mother made oatcakes according to her own recipe every week. These were our breakfast, accompanied by tea, every morning for my entire childhood. Sometimes we'd come home from school to sheets of oatcakes fresh out of the oven; then, my mother would cover a few in chocolate chips and spread the chocolate all over as they melted.</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">Pine nuts are my own addition, inspired by the fantasy series <i>A Song of Ice and Fire</i>, by George R. R. Martin. They add an earthy, savory element, redolent of rocky paths through mossy forests. It isn’t hard to imagine an epic trek over a wintry landscape, fueled by these hearty oatcakes. They certainly make a morning bus commute more fantastical.</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><span style="font-size: large;">Pine Nut Oatcakes</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><i>Makes about 2 dozen</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">60g (1/2 cup) sweet rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">60g (1/2 cup) sorghum, amaranth, or brown rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">110g (1 cup) gluten-free rolled oats<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">60g (1/2 cup) rice bran<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">60g (1/2 cup) almond meal, pecan meal, or other ground nuts*<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">30g (1/4 cup) ground flaxseeds<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">65g (1/2 cup) cane sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp salt<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp baking soda<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2/3 cup shortening, palm oil, OR vegan butter (145g vegan butter)<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/4 cup boiling water, more as needed<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">50g (1/3 cup) raw pine nuts<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Preheat oven to 350 degrees Fahrenheit. Mix together flours, oats, bran, almond meal, sugar, salt, baking soda, and ground flaxseeds.<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBp4t1eBh2YbtdWfmpqacBJxqRP4ZKC-CG_g7LgCeNZkxBsYHb2uANJyvPzHn8y6sOncboSurBv16jEB9QXzVNhVryHaZsJ88kN1FYHFFvClP8arycsJdOKXfONYy4lESlkxMql0_XxU/s1600/1.22.12+Pine+Nut+Oatcakes+bowl+Best+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBp4t1eBh2YbtdWfmpqacBJxqRP4ZKC-CG_g7LgCeNZkxBsYHb2uANJyvPzHn8y6sOncboSurBv16jEB9QXzVNhVryHaZsJ88kN1FYHFFvClP8arycsJdOKXfONYy4lESlkxMql0_XxU/s320/1.22.12+Pine+Nut+Oatcakes+bowl+Best+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Cut in shortening or palm oil or butter until dough resembles coarse meal. Add pine nuts if using. Pour boiling water over dough and mix in thoroughly, adding more as needed to form a solid dough that is damp but not too sticky to work with. (I usually add between 1/8 - 1/4 cup more, depending on the moisture in the air.) Add more amaranth flour if you make it too wet.<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONvWFkeCFx2mL5kJoZx7zD2kq9z-wvixyfcP_duaSPBY6qJVl2dXstI-R7CE7SBPzA0gkC7vOQzdO7RaXkH6BVij6_ZbyTDmK1u8SBig08kLNL2aCF0AkHC_j7AmVbUZI-m66qqmHyWA/s1600/1.22.12+Pine+Nut+Oatcakes+pat+out+best+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONvWFkeCFx2mL5kJoZx7zD2kq9z-wvixyfcP_duaSPBY6qJVl2dXstI-R7CE7SBPzA0gkC7vOQzdO7RaXkH6BVij6_ZbyTDmK1u8SBig08kLNL2aCF0AkHC_j7AmVbUZI-m66qqmHyWA/s320/1.22.12+Pine+Nut+Oatcakes+pat+out+best+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Dust a large flat surface with sweet rice flour. Split dough in half and roll out one section at a time till thin (about 1/8 - 1/4 inch). Cut into rectangles and arrange on a cookie sheet. Bake 15-20 minutes, or until oatcakes are lightly browned on edges.<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDymPTNvil_JjLO-Lv2CkZmvjHOUbf1KXX5G8UalApx4y0yLYa3naGNCRfpxAB_HBA3CjMvZHOkvcSK4cz9Jz88I_IFa7GXxxI-ysVuF8oF5BC0HtC_Oebbb4RpT_ryQTP8Wv6yRf8-Sc/s1600/1.22.12+Pine+Nut+Oatcakes+rolled+out+best+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDymPTNvil_JjLO-Lv2CkZmvjHOUbf1KXX5G8UalApx4y0yLYa3naGNCRfpxAB_HBA3CjMvZHOkvcSK4cz9Jz88I_IFa7GXxxI-ysVuF8oF5BC0HtC_Oebbb4RpT_ryQTP8Wv6yRf8-Sc/s320/1.22.12+Pine+Nut+Oatcakes+rolled+out+best+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Serve plain or with peanut butter, jam, Nutella, vegetable spread, cheese, or anything else that strikes your fancy. Keep in a sealed container in the refrigerator for up to 2 weeks. They keep well at room temperature up to 5 days or so.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Notes: If your dough is too dry, the oatcakes will be very delicate and crumbly. If it’s too wet, you’ll have a hard time working with it and they’ll bake very tough. You want the dough to be like pie crust. Don’t worry if the texture is off the first time you make them; they’ll still be enjoyable.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span style="font-family: inherit; font-size: x-small;">*If you want to make this recipe nut-free, add about 1/3 cup of another gluten-free flour in place of the almond meal: buckwheat, millet, and soy will all work. I’ve found teff to be too delicate for this recipe.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-78360856191973446662012-01-21T10:34:00.000-08:002012-01-21T10:34:43.981-08:00Focaccia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5r0Tyvwa54X5xyUMzAFYeVZ4krRx5e0fJsTMRkHtn6LRvnla7-m45vXGVUrAdVDgHiVQi0ReYIXej0dmXGN7g2-Iz718UzUa6WDHH7rOnoUXjI7H6hbfjjzHB7lH4fV2ku9oBiW7XgY/s1600/1.20.12+Snow+1+best+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5r0Tyvwa54X5xyUMzAFYeVZ4krRx5e0fJsTMRkHtn6LRvnla7-m45vXGVUrAdVDgHiVQi0ReYIXej0dmXGN7g2-Iz718UzUa6WDHH7rOnoUXjI7H6hbfjjzHB7lH4fV2ku9oBiW7XgY/s320/1.20.12+Snow+1+best+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Snow in Seattle means muted footfalls and tire-swishing in the early morning. Buses sloosh cautiously along the streets: late, indifferent, and half full. The city stays home, eats soup, and plays board games.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">We remember what it’s like to feel winter closing in around the walls.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilj-zQQHfrWpLUIGyBnw6H5XL0L9rOYb27CFecvqIg-C8Pbk0312oCa98_-XdZjrK4OAyhC9_HeJ5f0IEepShdIgzfbw5SiFYq8D9zlpGf2OZfhxtLuL0CUqbbLgzAZQQNldqwBlkmmuE/s1600/1.20.12+Snow+2+best+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilj-zQQHfrWpLUIGyBnw6H5XL0L9rOYb27CFecvqIg-C8Pbk0312oCa98_-XdZjrK4OAyhC9_HeJ5f0IEepShdIgzfbw5SiFYq8D9zlpGf2OZfhxtLuL0CUqbbLgzAZQQNldqwBlkmmuE/s320/1.20.12+Snow+2+best+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span style="font-family: inherit;">I know. It’s a little silly. But to be fair, Seattle doesn’t have the equipment or preparations in place to function properly in snow the way other cities do. Last year, I had a job that wouldn’t let me be snowed in, even for a day. I had to push my way out, bundled and grumpy as an interrupted bear. This year I’m privileged.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">So I allowed the snow to shut my door and my kitchen kept me warm.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">There’s something luxurious and expansive about baking yeasted bread when there’s snow outside. I’m in no hurry and a slow hour of rising is pleasant as that fresh malty scent searches out every corner of the apartment. And with my good buttery olive oil? I swear I smelled the olive trees baking in their foreign heat.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpYS9glCDJsN2E0JiOQcg6utHAQ87SetQU8iSU0153y8lN7WvXLur3sVZLZ1gipocPkxj7GzKalAD4exT9SvrkQiLaWv2MOFVaEZWu9UWhxoBX9yp0xZxqLxFa_8OsHiEsNmy70QVTu8/s1600/1.20.12+Focaccia+best+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpYS9glCDJsN2E0JiOQcg6utHAQ87SetQU8iSU0153y8lN7WvXLur3sVZLZ1gipocPkxj7GzKalAD4exT9SvrkQiLaWv2MOFVaEZWu9UWhxoBX9yp0xZxqLxFa_8OsHiEsNmy70QVTu8/s320/1.20.12+Focaccia+best+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><span style="font-size: large;">Focaccia</span><span style="font-size: x-small;">*</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><i>Makes 1 9x12-inch pan, about 8 slices</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">2 eggs<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 egg white<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">40g (1/3 cup) tapioca starch<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">20g (3 Tbls) potato starch<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">20g (3 Tbls) potato flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">50g (1/2 cup) sweet rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">60g (1/2 cup) sorghum or brown rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 1/4 tsp active dry yeast<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp sea salt<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 tsp dried basil, crushed<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp dried rosemary, crushed<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2 tsp brown sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2 Tbls golden flaxseeds, ground<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2 Tbls good olive oil, additional for pan<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 tsp apple cider vinegar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 - 3/4 cup warm water (no warmer than 120F)<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Warm oven slightly, then turn it off to provide a warm place for the bread to rise. Alternatively, prepare a warm space in your kitchen where it can rise undisturbed. Pour 1-2 Tbls olive oil into 9x12-inch pan and rub it all around, letting excess pool on the bottom. Set aside.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">In a stand mixer with the whisk attachment (or a hand mixer), combine eggs and egg white. Start on a low setting for about 1 minute, then move it to medium, then run on high speed for 4-5 minutes, until eggs are airy and have doubled in volume.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">While the eggs beat, combine flours, yeast, salt, herbs, and brown sugar in a separate bowl. In a small dish, stir together ground flaxseeds, olive oil, and apple cider vinegar.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">When eggs are ready, turn mixer down to low and pour in olive oil mixture. While it runs, spoon in flour mixture and pour in some of the warm water. Depending on the moisture in your kitchen, you may use barely 1/2 cup water or a full 3/4 cup. You want the dough to be very wet and sticky, but not runny.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Scrape dough into oiled pan and gently nudge it out to the edges. It’s okay if it doesn’t quite make it to all the edges; as it rises, it’ll fill out. Cover with plastic wrap or a towel that can be secured so it doesn’t touch the top of the dough. Let dough rise in a warm place for 1 hour or a little more.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">When dough is ready, turn oven to 400 degrees Fahrenheit. Drizzle olive oil over the surface of the focaccia, then sprinkle with a dusting of sea salt and/or more herbs. You can also set halved olives into the dough at this stage. When oven has heated, bake focaccia 20-30 minutes, until golden on top and browned on the edges. Serve warm or keep in an airtight container in the fridge up to 4 days.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">This makes a spectacular grilled cheese sandwich.</span></div><div class="MsoNoSpacing"><span style="font-family: inherit; font-size: xx-small;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: inherit; font-size: x-small;">*Adapted from <a href="http://www.avecbaking.com/">Avec Baking</a>’s Focaccia Bread</span></div>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-5895291110381561382012-01-04T08:00:00.000-08:002012-01-04T08:00:07.188-08:00Pepparkakor, Portal 2 Style<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ngdeh1nuwpo/TwO70hnOPcI/AAAAAAAAAN4/n3FUt64eb6Y/s1600/12.24.11+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://4.bp.blogspot.com/-Ngdeh1nuwpo/TwO70hnOPcI/AAAAAAAAAN4/n3FUt64eb6Y/s320/12.24.11+Best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">You should know I like to play games. All types of video or board games. Portal 2 is one of my very favorites because it’s full of what I love: puzzles, lasers, a deranged robotic enemy, and <o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">cooperative play. Games are more fun when you share them with other people.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Baking is a game. It has rules to follow (or break), puzzles to solve, sweet rewards, and it’s more fun when you share.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">My good friend, Matt, gave me Portal 2 cookie cutters for Christmas. (I mean, seriously, how cool is that?) It doesn’t matter that the holidays have passed. There’s always room for one more batch of Pepparkakor when I have Portal 2 cookie cutters to use. Pepparkakor is the best cookie to make with these because the black pepper bites back—not unlike GLaDOS. Spicy and not too sweet, they’re a perfect post-holiday combination to pass around.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;"><span style="font-size: large;">Pepparkakor</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><i>Makes 2-3 dozen</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/3 cup butter, real or vegan<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">120g brown sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">75g white sugar (vanilla, if you have it)<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 tsp lemon zest<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 small egg<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/4 cup (100g) molasses<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">120g sorghum flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">100g sweet rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">60g tapioca flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 tsp baking soda<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">3/4 tsp ground ginger<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp ground cardamom<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp ground allspice<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/4 tsp ground nutmeg<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp freshly ground black pepper<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;"><b>Day 1</b><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">Cream together butter, sugars, and lemon zest. Beat in egg until smooth. Stir in molasses. Add all the dry ingredients and mix well into a uniform dough. It will be soft and sticky. Scoop out onto waxed paper, roll into a log, and refrigerate to roll out the next day. You may also freeze it; try to use the dough within about a month of making it.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;"><b>Day 2</b><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">If your dough is frozen, let it rest at room temperature at least 1 hour before working with it. You may use it immediately from the fridge. Preheat oven to 350 degrees Fahrenheit.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Dust a smooth surface with sweet rice flour. Cut off about 1/4 – 1/3 of the dough to work with at a time. Form into a disk, dust with more sweet rice flour, and roll out very thin, about 1/8-inch. Cut into shapes and arrange on a parchment paper-lined cookie sheet. You may reform and roll out the scraps one time, but after that it’ll be too stiff with flour to bake a good cookie. Bake 8-10 minutes, until cookies are just beginning to brown at the edges. Cool completely before decorating with colored frosting or glaze.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;"><span style="font-size: large;">Basic Glaze</span><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 cup powdered sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2-3 tsp lemon juice, Grand Marnier, or coconut milk (more as needed, depending on desired consistency)<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">Food coloring (optional)<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span style="font-family: inherit;">Mix together powdered sugar and some liquid, stirring and adding liquid until all powdered sugar is incorporated and glaze is desired thickness. Drizzle from a fork or scoop into a plastic bag and snip off the tip to give a more controlled line.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-53646398786826484702011-12-27T08:35:00.000-08:002011-12-27T08:35:18.086-08:00Hummus Deviled Eggs<div class="MsoNoSpacing"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AT48R3IXpvI/TvjClHbqSNI/AAAAAAAAANs/z38DkdY3NRM/s1600/12.24.11+Hummus+Eggs+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="http://2.bp.blogspot.com/-AT48R3IXpvI/TvjClHbqSNI/AAAAAAAAANs/z38DkdY3NRM/s320/12.24.11+Hummus+Eggs+Best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">I don’t like mayonnaise.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Aioli isn’t bad. There are all sorts of amazing things you can do with a good homemade aioli. But store-bought mayonnaise and I stare suspiciously across the kitchen at one another and we’re seldom on eating terms.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">A number of years ago, after a particularly ugly stare-down with the mayo jar, I decided deviled eggs didn’t need the stuff and used homemade hummus instead. Now there’s hardly a holiday without some request or excuse to make Hummus Deviled Eggs. I’ll tolerate the mayonnaise jar, but tahini and chickpeas forever retain places of honor in my kitchen.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Make the hummus first, up to 2 days ahead. I’ve included the quantities for a full batch of hummus, though to use all of it you’d have to hard boil at least 18 eggs. Use some of the hummus for the eggs, then keep the rest for a quick healthy snack or dip for vegetables or crackers. These make an excellent New Year's hors d'oeuvre.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;"><span style="font-size: large;">Hummus Deviled Eggs</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><i>Makes 24</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 can (15oz) chickpeas, drained and rinsed<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">2 cloves garlic, peeled and crushed<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/2 tsp salt, to taste<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/3 cup tahini<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/4 cup lemon juice<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/4 cup cold water<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">Dash good dark olive oil<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/4 tsp ground coriander<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">1/4 tsp ground cumin</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">12 eggs, hardboiled<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">Fresh parsley, washed, and finely chopped for garnish (about 1/4 cup)<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">Smoked paprika for garnish (optional)<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Put rinsed chickpeas into a food processor, along with garlic and salt. Pour tahini onto chickpeas in a separate area from the garlic. Add half the lemon juice. Turn on the food processor and add remaining lemon juice and the water gradually as it grinds.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">While it is still grinding, pour in a small dash of olive oil (no more than 2-3 tsp). Run it for at least 5 minutes; you want it to be very smooth. Add coriander and cumin. Stop it periodically to scrape sides down, taste, adjust for salt, lemon juice, etc. When it tastes perfect, stop blending. Scoop out about half the hummus and put it in the fridge (this is extra). Leave the rest in the food processor.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Carefully peel hardboiled eggs, slice them in half neatly lengthwise, and reserve yolks to a bowl on one side. Arrange whites together on a platter.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Blend about 8 hardboiled yolk halves (4 whole yolks) into hummus. Taste. Add more yolk halves if needed, but be careful to keep it from going too yellow or tasting too rich. Add more salt if needed. If yolks make hummus too dry, add more water or a dash more olive oil.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">When the hummus and egg yolks are blended and tasting delicious, scoop hummus into a pastry bag with a large decorating tip. Pump hummus into egg white halves, being careful to fill the hollows well. Do not overfill; you want these to be easy to pick up.</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">After all eggs are filled with hummus, finish by tossing chopped parsley over all eggs as garnish. You want a good scattering, so it looks festive, but not as covered as a mossy forest floor. Alternatively, you may use smoked paprika as a garnish.</span></div><div class="MsoNoSpacing"><span style="font-family: inherit; line-height: 115%;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: inherit; line-height: 115%;">These keep overnight wrapped carefully in plastic, but they are best made within a couple hours of serving. Be careful to keep plastic from touching the eggs or they’ll smear and look messy when the plastic is removed.</span></div>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com1tag:blogger.com,1999:blog-4571388016004203622.post-57331163702775531112011-12-19T14:39:00.000-08:002011-12-19T14:39:57.376-08:00Dodee Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9E8lcj5PB1IskxrN_02_7SY9cg_M1Jk1_faCJ-lFfPMyZfWe5q5QLcyRUXhpk0PGa3T79k79n3N4i27EdarW1O4OGshEYGI03t8MOknQUuVGuWas692yC4EnxpU4n6IMIcsof0bOxwdg/s1600/12.17.11+Dodee+Cookies+Best+-+Sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9E8lcj5PB1IskxrN_02_7SY9cg_M1Jk1_faCJ-lFfPMyZfWe5q5QLcyRUXhpk0PGa3T79k79n3N4i27EdarW1O4OGshEYGI03t8MOknQUuVGuWas692yC4EnxpU4n6IMIcsof0bOxwdg/s320/12.17.11+Dodee+Cookies+Best+-+Sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">My great great grandmother, Dodee, would sit out on the porch and drink a beer with my grandfather. She taught my grandmother how to cook meat and kept a sharp wooden three-pronged fork for turning pork chops, which she’d serve with homemade applesauce and sauerkraut. Around her memory hover little unsubstantiated tales involving occasional cigars and outright profanity. She was the best of all idealized grandmothers and even if the facts are a little stretched, her character remains a family legend of love.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">I think we would’ve gotten along swimmingly.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Dodee’s cookies are a Christmas tradition for my family. The holiday isn’t right until these emerge golden from the oven, topped with their shining maraschino jewels. I don’t know how long her recipe took to perfect. It probably suffered pinches and prods in her kitchen for years until she honed it into flawlessness. My gluten-free version took ten Decembers.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">When a cookie is mostly butter, the slightest tweak to gluten-free flours and starches shakes the recipe to its core. These cookies have been responsible for more oven cleanups than any other recipe I’ve ever created or converted. Now I can’t stop smiling as I write this, having eaten four perfect Dodee cookies that each hold the flavor I remember from way back in my gluten-filled childhood.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">I like to think I know a part of Dodee through her cookies. It’s been a long decade of baking chats with her as I change starches, add or subtract ingredients, and strive towards her cookie’s simple genius. This is a flavor meant for sharing.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Happy Baking!<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmv6og2lZU8iHmpUgt5WVFOn9hJb5gKbUovuhdKJ_gErrKvHuwbOjd3AO7BpI7pLghFtVA-jyaMhFAuujZBBVizjjRKj_8GIr5idhcBB72Usd7mIkr7o1dLKrmKfTc_aMjXmIgslWehE/s1600/12.17.11+Dodee+Cookies+Filled+Best+-+Sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmv6og2lZU8iHmpUgt5WVFOn9hJb5gKbUovuhdKJ_gErrKvHuwbOjd3AO7BpI7pLghFtVA-jyaMhFAuujZBBVizjjRKj_8GIr5idhcBB72Usd7mIkr7o1dLKrmKfTc_aMjXmIgslWehE/s320/12.17.11+Dodee+Cookies+Filled+Best+-+Sm.JPG" width="320" /></a></div><span style="font-family: inherit;"><span style="font-size: large;">Dodee Cookies</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;"><i>Makes 2 dozen</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">1 stick real butter or vegan butter (1/2 cup)<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">85g brown sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">50g sweet rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">45g amaranth flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">55g tapioca starch<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: inherit;">raw pecans or maraschino or amarena cherries<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: inherit;">Cream together butter and brown sugar in a medium bowl. Stir in flours until dough forms and everything is well-mixed. Scoop out about 1 tsp of dough at a time and roll it into balls. Arrange on cookie sheet about 1-2 inches apart. Press a fork into each ball just once, then top with either a pecan piece or half a cherry.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-qIGt8gzY08WKpF8VwuL1hT42srg7HKPalrNkneYD7P96c2AhF16-SvAPKbq4T5j8Af7c868LmFxNEVENZldQ5Y0ULDJp2WnI8HFbr1PU5ltiZ7HDTV1ItUiQRAOVGGk09uEbYICUmM/s1600/12.17.11+Dodee+Cookies+Plain+Best+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-qIGt8gzY08WKpF8VwuL1hT42srg7HKPalrNkneYD7P96c2AhF16-SvAPKbq4T5j8Af7c868LmFxNEVENZldQ5Y0ULDJp2WnI8HFbr1PU5ltiZ7HDTV1ItUiQRAOVGGk09uEbYICUmM/s320/12.17.11+Dodee+Cookies+Plain+Best+sm.JPG" width="320" /></a></div><br />
</div><span style="line-height: 115%;"><span style="font-family: inherit;">Bake about 10-12 minutes, until cookies are golden and just beginning to brown on the edges. Cool at least 5 minutes before removing from sheet. Cookies will be soft when just baked, but will become crunchy as they cool. Cookies with cherries will turn soft again the next day. Store in an airtight container up to 1 week.</span></span><br />
<br />
<span style="line-height: 18px;">Note: Using vegan butter in these cookies works, though their edges will be feathery instead of smooth.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEkQDgdvTRnAxz_eNl7AXunzYtvwpVo6ZAJwDYmoh83zDWVLsF00lM4I1nv_wrDl9R96ILSzRdqOzsDakLdqTzIpwAuq81qAbPvbSfCpr732IorWdH7m8AzjDcOXxY0c-0EeiZLdli90/s1600/Adrienne+with+Grandmother.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEkQDgdvTRnAxz_eNl7AXunzYtvwpVo6ZAJwDYmoh83zDWVLsF00lM4I1nv_wrDl9R96ILSzRdqOzsDakLdqTzIpwAuq81qAbPvbSfCpr732IorWdH7m8AzjDcOXxY0c-0EeiZLdli90/s320/Adrienne+with+Grandmother.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grammie and me, during a past holiday season</td></tr>
</tbody></table>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com2tag:blogger.com,1999:blog-4571388016004203622.post-30708819894818132162011-11-30T18:02:00.000-08:002011-11-30T18:02:47.381-08:00Gingerbread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeyEQj1Y4TV5VwOso0ZdIqOLq0RqF9N95CMPqWNcXT7Xn_c9iwzlEomM55Qk1G8E5pi4yD7jBah1gocPzZw-8R5UrTJ6Vd5sw4aco8QlM5xY6iWt9ODvD_uy-FA4ODcsIwC3MuZ3RE_c/s1600/11.24.11+Gingerbread+best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeyEQj1Y4TV5VwOso0ZdIqOLq0RqF9N95CMPqWNcXT7Xn_c9iwzlEomM55Qk1G8E5pi4yD7jBah1gocPzZw-8R5UrTJ6Vd5sw4aco8QlM5xY6iWt9ODvD_uy-FA4ODcsIwC3MuZ3RE_c/s320/11.24.11+Gingerbread+best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Gingerbread.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Everyone always thinks about the sassy little man who prances around in fairy tales, running from the baker or little old lady. They forget about the walls of the witch’s house. That thin crispy cookie couldn’t hold up a roof if his raisin-dotted buttons depended on it.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Fairy tale houses require thick molasses-dark slabs of hearty sweet cake. Dense, moist, and soaked with rich vanilla glaze, it’ll keep the deep woods lonely outside and your holiday fire burning bright against the night as you savor each bite. Even if the mini cakes are cute as a gingerbread man’s buttons.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Step into a vegan gluten-free fairy tale with me this holiday season. We shall feast.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Hot Frosted Gingerbread</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes 2 dozen mini cakes</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">100g (</span>½<span class="Apple-style-span" style="font-family: inherit;"> cup) white sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">50g sweet rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">30g sorghum flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">50g brown rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">20g potato flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">60g tapioca starch<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 tsp baking soda<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ½ tsp ground ginger<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp sea salt<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup canola oil<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup strong coffee<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup molasses<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp vanilla extract<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ½ Tbls apple cider vinegar<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Grated fresh ginger (1-inch long, 1.5-inch wide)<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Glaze:<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">55g (½ cup) powdered sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 Tbls coconut milk<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp vanilla extract<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350 degrees Fahrenheit. Grease 2 mini muffin tins with coconut oil, canola oil, or vegetable shortening. Set aside.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">In a large bowl, sift together sugar, flours, baking soda, ground ginger, and salt. In a separate bowl or measuring cup, combine oil, coffee, molasses, vanilla, vinegar, and grated fresh ginger. Stir wet into dry until thoroughly mixed and molasses is fully incorporated. Quickly spoon into prepared tins and pop into the hot oven.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Bake about 15-20 minutes, until toothpick inserted in center comes out clean. While they bake, stir together glaze and set aside. When gingerbread is done, remove from oven and immediately drizzle </span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com3tag:blogger.com,1999:blog-4571388016004203622.post-39190809483059819552011-11-19T09:01:00.000-08:002011-11-19T09:01:52.859-08:00Grammie's Apple Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSBIVsk7xHnXAuacg1rpHu8tRl4n93BdbcPOO4bt3f1uZlGZMmLZd9es-M4J3PtoVg5noGrxmP5_3liVCD6LUdIrHsEmaocgkpi-rRv0MrEPymIiFlAXZJqzXcrREtoaDXOW2_PU_H-c/s1600/11.8.11+Whole+best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSBIVsk7xHnXAuacg1rpHu8tRl4n93BdbcPOO4bt3f1uZlGZMmLZd9es-M4J3PtoVg5noGrxmP5_3liVCD6LUdIrHsEmaocgkpi-rRv0MrEPymIiFlAXZJqzXcrREtoaDXOW2_PU_H-c/s320/11.8.11+Whole+best+-+sm.JPG" width="312" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">My grandmother died yesterday.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">She spent the last 10 years grieving for my grandfather in a constant state of Alzheimer’s-induced confusion. This is her release.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">But I miss her.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Grammie loved to bake. Even these past few years, she still hovered in the kitchen, lost but trying to help. Maybe she thought she could bake her way back: muffin crumbs illuminating for her the path of lost memories. It was a hard thing to keep her fingers from my batter. Sometimes, on good days, she could sit on her stool and lick the spoon with that wicked mischievous grin lighting her face. I think on those days she remembered what it was like to be young.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I remember baking muffins in her kitchen, green with the forest’s morning light, with the blue jays yakking beyond the window and the soap that smelled like sap. She always produced an extra wooden spoon for me to lick while she filled the tin.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">She taught me a lot about baking in that kitchen. We made applesauce every autumn while Granddad pressed apples on the cedar deck just outside. Her sweet tooth sugared the sauce as if she were making apple candy, not a topping for oatmeal or side for pork chops. On Thanksgiving, we always made two types of pie: pumpkin and mincemeat. I learned how to roll the crusts round enough and how to fudge it when they came out oblong. She’d charge me with beating the pumpkin filling while she put the final touches on the mincemeat. Yams, turkey, cranberries, and green beans can wait. You make dessert first.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Her apple cake starred at many family gatherings. Though the original recipe came from a magazine, she made this cake her own through years of use. When I found I couldn’t eat gluten, her apple cake was one of the first recipes I tried to replicate. That delicate crispy top and dense moist body eluded me for years. Just a couple of weeks ago, I finally perfected it.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">This is my eulogy for her, the last of my grandparents. She loved people through her baking and never grew too tired to make cookies with her granddaughter. Here is her apple cake made safe from gluten. Bake. Share with your friends and family. Love. There is always time for dessert.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbw9FKUnUxlCdOeGjU34ZTMjuI9Eq35wXZul8-fBbVZ_t5krbCQIkGEWdFH3IKXK9nYk0bu8lVvnuWY-y4zu3ukTc4P6TgvYg9AdZdSMvfOMPYq-PJ_qnmsUZwId3rd9A62_xuIsS3FU/s1600/11.8.11+best+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbw9FKUnUxlCdOeGjU34ZTMjuI9Eq35wXZul8-fBbVZ_t5krbCQIkGEWdFH3IKXK9nYk0bu8lVvnuWY-y4zu3ukTc4P6TgvYg9AdZdSMvfOMPYq-PJ_qnmsUZwId3rd9A62_xuIsS3FU/s320/11.8.11+best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Grammie’s Apple Cake</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes 9x9-inch pan</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">65g (1/2 cup) brown rice or sorghum flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">40g (1/3 cup) sweet rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">30g (4 Tbls) tapioca starch<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">60g (1/2 cup) gluten-free quick or rolled oats<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">200g (1 cup) brown sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp baking soda<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp allspice<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp sea salt<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/4 tsp ground nutmeg<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/4 tsp ground ginger<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup canola oil<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 egg<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp vanilla extract<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp molasses<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 cups skinned and chopped apple<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350 degrees Fahrenheit. Oil and flour a 9x9-inch glass pan.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">In a large bowl, mix together all dry ingredients. Mash out any brown sugar or baking soda lumps. Toss chopped apple with dry ingredients then set aside.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">In a separate bowl or measuring cup, beat egg into oil with vanilla extract and molasses. Stir into dry ingredients, mixing just until everything is saturated. Batter will be very thick. Spread out evenly in prepared pan and bake 45-50 minutes. Cool before cutting.</span></span><br />
<span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLmjrUSGM2Dj3KRrwlyCAdPCvxK7ipKWHDFM_FCw1QzmdO-k7YY6CCAYuUOy1G1_BpK3urp7v1AYQdxl5EZL6Jr3xpYOsbiYr_XZmmpAQLUYFpUmU-mDcnO8HVJiHHKF_R6QFxdyyWn8/s1600/Grammie+7.4.11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLmjrUSGM2Dj3KRrwlyCAdPCvxK7ipKWHDFM_FCw1QzmdO-k7YY6CCAYuUOy1G1_BpK3urp7v1AYQdxl5EZL6Jr3xpYOsbiYr_XZmmpAQLUYFpUmU-mDcnO8HVJiHHKF_R6QFxdyyWn8/s320/Grammie+7.4.11.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At my wedding: Aunt Charlotte, Grammie, Uncle Stan, Mom</td></tr>
</tbody></table><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com3tag:blogger.com,1999:blog-4571388016004203622.post-10047240328841106392011-11-08T18:46:00.000-08:002011-11-08T18:46:15.283-08:00Apple Spice Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJiLm89ASXtP8_yi9KRrzovUxDVMw_fNhpY4Eik3cZFNysepnY4f4DE0Lbiwtc8tcoklW_iRoH01VksWrmLxS78U28ChDcu1X97TUO_K9o42hWXKlFIGt-PvmaAlFJxehNbpf10esP54/s1600/10.30.11+Bus+Stop+Apple+Box.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJiLm89ASXtP8_yi9KRrzovUxDVMw_fNhpY4Eik3cZFNysepnY4f4DE0Lbiwtc8tcoklW_iRoH01VksWrmLxS78U28ChDcu1X97TUO_K9o42hWXKlFIGt-PvmaAlFJxehNbpf10esP54/s320/10.30.11+Bus+Stop+Apple+Box.jpg" width="256" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I have a lot of apples.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">My father-in-law brought me an entire box full of Liberties and Spartans, all harvested from his backyard trees, and declared I should use what I could and bring the rest back to him when we pressed apple cider (see last week’s <a href="http://beyondcelery.blogspot.com/2011/11/ginger-apple-cider.html">post</a>). Well, my week turned busier than I anticipated and I hadn’t touched the apples by the time he wanted to press. So I emptied a drawer in my fridge, lined it with a bag, and piled in a reasonable amount of apples.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Now I have a drawer full of possibilities.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I made apple cake three times and finally have it perfected. You’ll see that recipe soon. Then I wondered how apple cookies would taste and the flour really started flying.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">You see, these cookies were meant for the <a href="http://www.food52.com/">Food52</a> cookbook release <a href="http://www.food52.com/blog/2664_seattle_117">party </a>at <a href="http://www.delanceyseattle.com/">Delancey </a>in Seattle last night. (Which was excellent—filled with friendly home cooks eager to talk ratios and spices.)<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I always do this: start off making a tried-and-true recipe for an event, then detour off into playful creativity. Sometimes the experiments don’t work and I go empty-handed. Fortunately, these emerged from the oven chewy, moist, and delicious.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Fresh apple is the secret to these cookies. It releases its stores of moisture into the cookies as they bake, locking in the soft chewy texture for days. They’re actually better the next day, after they’ve had time to absorb the spices. Not unlike apple cake, in fact; though easier to serve at a potluck!<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKFD1kjSYz0N_Ga8JFD8Wm6omi6-zEL9Rpw6vzsnDWRuZU1ne0g0A6cpb6Og_sazv7NZW7C08zlCkYf6dBeIVmSTA0wJiKk02ol5q_fu-Pga6M5EAJovopMPMt65sIPOZK3-rB9s85Hs/s1600/11.8.11+best+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKFD1kjSYz0N_Ga8JFD8Wm6omi6-zEL9Rpw6vzsnDWRuZU1ne0g0A6cpb6Og_sazv7NZW7C08zlCkYf6dBeIVmSTA0wJiKk02ol5q_fu-Pga6M5EAJovopMPMt65sIPOZK3-rB9s85Hs/s320/11.8.11+best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Apple Spice Cookies</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes 2 dozen</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 stick vegan or real butter<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">100g (1/2 cup) brown sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 egg<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp vanilla extract<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">120g (1 cup) quick cooking gluten-free oats<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">60g (1/2 cup) brown rice or sorghum flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">60g (1/2 cup) sweet rice flour<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">15g (2 Tbls) tapioca starch<o:p></o:p></span></div><div class="MsoNoSpacing">1/2<span class="Apple-style-span" style="font-family: inherit;"> tsp baking soda<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/4 tsp sea salt<o:p></o:p></span></div><div class="MsoNoSpacing">1/2<span class="Apple-style-span" style="font-family: inherit;"> tsp ground allspice<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/4 tsp ground nutmeg<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/4 tsp ground ginger<o:p></o:p></span></div><div class="MsoNoSpacing">1/2<span class="Apple-style-span" style="font-family: inherit;"> - 3/4 cup apple, finely chopped<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup dried currants<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">In a large bowl, cream together butter and brown sugar. Beat in egg and vanilla until creamy texture forms. Add oats, flours, baking soda, and spices. Mix thoroughly. Fold in apple and currants until they’re uniformly distributed throughout the dough.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Spoon out onto parchment about 1 Tbls at a time, leaving 2 inches between each cookie. You can freeze the dough at this step and store the frozen cookie dough to be baked off later. Bake about 12-15 minutes, until cookies are browned and edges are just beginning to look dry. Cool at least 5 minutes before removing from tray.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-44087134153762367832011-11-01T19:29:00.000-07:002011-11-01T19:29:36.161-07:00Ginger Apple Cider<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF-CGh4p8gEHQAM6g9BHQ6WrvymULCaNupKYsEHGUPlPiq1T0yY1bist2f3lkUNKg5vVCMQWzvMLyyNseTI6I8HCLpbQ8VO-62FfMeIyTYcQp__5COjNuLYMKmLroCicO-OhIM-u8O0w/s1600/10.30.11+Rinse+bucket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF-CGh4p8gEHQAM6g9BHQ6WrvymULCaNupKYsEHGUPlPiq1T0yY1bist2f3lkUNKg5vVCMQWzvMLyyNseTI6I8HCLpbQ8VO-62FfMeIyTYcQp__5COjNuLYMKmLroCicO-OhIM-u8O0w/s320/10.30.11+Rinse+bucket.jpg" width="253" /></a></div><div class="MsoNoSpacing"><br />
Last weekend, I pressed apples with my father-in-law. He’s devoted to his apple trees and the whole family benefits. Fresh apple cider featured prominently at the annual Halloween party and we all look forward to the cork cheerfully popping off his homemade hard apple cider in a few months.<br />
<br />
</div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTLzJNmL9Pwt6IPSni_7hgMKrBxRnRDoeFS6ZWV0P2nb8xqPs3Uee9xtpEe1zL4TYxLlc5fEOpj5WIdJee_I0Tsz5Tpsej_MuzxMJ-jJxcexDNA4x0brAZhCeh5ncD04tAG61olFhB8U/s1600/10.30.11+Press+and+Mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTLzJNmL9Pwt6IPSni_7hgMKrBxRnRDoeFS6ZWV0P2nb8xqPs3Uee9xtpEe1zL4TYxLlc5fEOpj5WIdJee_I0Tsz5Tpsej_MuzxMJ-jJxcexDNA4x0brAZhCeh5ncD04tAG61olFhB8U/s320/10.30.11+Press+and+Mash.jpg" width="240" /></a></div></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">His apples are a taste of history itself. <a href="http://en.wikipedia.org/wiki/Roxbury_Russet">Roxbury Russet</a>, <a href="http://en.wikipedia.org/wiki/Ashmead's_Kernel">Ashmead’s Kernel</a>, <a href="http://en.wikipedia.org/wiki/Liberty_(apple)">Liberty</a>, and <a href="http://en.wikipedia.org/wiki/Spartan_(apple)">Spartan </a>all nestle happily in the backyard orchard. I’ve never see these varieties outside of his yard. They’re uncommon to find grown in commercial orchards because their appearance makes them less likely to sell. It’s interesting how much of the apple’s history was written by its outside appearance. (Read <i><a href="http://www.amazon.com/Botany-Desire-Plants-Eye-View-World/dp/0375760393">The Botany of Desire</a></i>, by Michael Pollan, if you’re curious.)</span></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjl8ZSAdG3YUdyqzQVgnEdjiDdkSszo2-7uae8XABvMbi4NChdpa0NZFtfvDXtXBlCmklRqWDAINr7u0iBfOyDGPDxJ4VvgEqd368FGa0fp15L96Lvq8PUqeLK6mw-t1Ct0KLO7kKMXsY/s1600/10.30.11+Cider+coming+out.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjl8ZSAdG3YUdyqzQVgnEdjiDdkSszo2-7uae8XABvMbi4NChdpa0NZFtfvDXtXBlCmklRqWDAINr7u0iBfOyDGPDxJ4VvgEqd368FGa0fp15L96Lvq8PUqeLK6mw-t1Ct0KLO7kKMXsY/s320/10.30.11+Cider+coming+out.jpg" width="240" /></a></div></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Oh, and his cider press? It’ll top your head with a mob cap and drop you in colonial Boston if you look at it askance.</span><br />
<br />
Apples and cider hark back to the American frontier, when families came together for the harvest and stayed to celebrate its finish with a mug of the best. I suppose that’s what I love so much about cider: it brings people together and encourages conversation. Put down the iphones and computers for a moment to sip and talk. Laugh with each other. The work for today is done. Laugh.<br />
<br />
</div><div class="MsoNoSpacing"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadYhd0kPrV59uRRbxXfyw7u4bPcqYic7B2OIZTPzHepCroE-wccl0OokGK77FB_FTiKHr-YEJfgkMji3RUTV3QyDBNRtzid_Fi7qd4iASha-X1gdXL7nEgfUaWCSDCzcDgeAqqyPsL7E/s1600/11.1.11+Apple+Cider+Best+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadYhd0kPrV59uRRbxXfyw7u4bPcqYic7B2OIZTPzHepCroE-wccl0OokGK77FB_FTiKHr-YEJfgkMji3RUTV3QyDBNRtzid_Fi7qd4iASha-X1gdXL7nEgfUaWCSDCzcDgeAqqyPsL7E/s320/11.1.11+Apple+Cider+Best+sm.JPG" width="225" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Ginger Apple Cider</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes enough for everyone</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">In a large pot, heat a gallon or so fresh apple cider over medium heat. As it warms, add a lemon sliced into rounds, as much fresh ginger as you think you can handle (skinned and sliced), 10-15 allspice berries, 5 black peppercorns, 5 whole cloves, 4 crushed pods green cardamom, and 1 cup (or more) orange juice. Hold it at a near simmer for a half hour, then keep it warm on low as you ladle it into mugs for your guests. Drink it plain or add a splash of brandy on those chilly nights.</span></span><br />
<div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0Rl5iCq58LEv1ZH1XbMTSo2K9kpRM8u5gaIodE3pzGnHIiYgwoG2gsfdv_sm2r1fOMwxlVvPjlwpRjY7aCNtkTRWL_y2m0rW0Og_NwkPg7skh7WfsxYaBNea1b11Y-hSA3iMwo-m_rI/s1600/10.30.11+Jim+cranking.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0Rl5iCq58LEv1ZH1XbMTSo2K9kpRM8u5gaIodE3pzGnHIiYgwoG2gsfdv_sm2r1fOMwxlVvPjlwpRjY7aCNtkTRWL_y2m0rW0Og_NwkPg7skh7WfsxYaBNea1b11Y-hSA3iMwo-m_rI/s320/10.30.11+Jim+cranking.jpg" width="244" /></a><br />
<div></div></div></div>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com3tag:blogger.com,1999:blog-4571388016004203622.post-4441767420649036262011-10-25T17:03:00.000-07:002011-10-25T17:03:21.419-07:00Pumpkin Caramel Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCWqMqLj4yzPWm9LK8VpCOCGbi0zUbyRCjoUNvC7haYDoQOHa4vu1ahyphenhyphen6j3LL0LFSuZ_2ivoZs3TQl962krsKZCDi4rO_0l0dL4LZzAKRcG75d5teYG7nxSDTVP0vdaElSuuqdNTJH-o/s1600/10.24.11+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCWqMqLj4yzPWm9LK8VpCOCGbi0zUbyRCjoUNvC7haYDoQOHa4vu1ahyphenhyphen6j3LL0LFSuZ_2ivoZs3TQl962krsKZCDi4rO_0l0dL4LZzAKRcG75d5teYG7nxSDTVP0vdaElSuuqdNTJH-o/s320/10.24.11+Best+-+sm.JPG" width="262" /></span></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 17px;">I first saw Cheese1227's recipe last year on Food52</span>: <a href="http://food52.com/recipes/7115_salted_pumpkin_caramels">Salted Pumpkin Caramels</a>. Doesn’t it just glow with the possibilities of autumn? Every year, my parents-in-law throw a huge Halloween party and this year I’m going to bring these caramels. The only problem is the cream. I can’t eat it and neither will the vegans.<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Coconut milk to the rescue! At least, that’s what I was thinking a few days ago.<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I made this recipe, substituting a heavy-fat coconut milk for the cream, then proceeded to cook it without a candy thermometer. I have the most spectacular pumpkin caramel sauce, but not firmly set caramels.<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">May I recommend that when a recipe asks you to use a candy thermometer, you follow their instructions? The author usually knows what they’re talking about.<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I have since acquired a candy thermometer and I’ll be trying this again. In the meantime, that spectacular pumpkin caramel sauce is excellent on Coconut Bliss Vanilla island ice cream. It also makes a delicious dip for apples, fresh from the tree, in the center of a circle of friends playing board games.<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">That’s what autumn’s all about anyway: circling up with friends for toasty snacks and games.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com3tag:blogger.com,1999:blog-4571388016004203622.post-36396340063405360322011-10-11T18:52:00.000-07:002011-10-11T18:52:11.440-07:00Apple Harvest<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1xbAYaZRhX_fPJCYaKLuEx_VfI2gIpnRBjKMoAl7dIsHKEeLfTpe6kSL8VZyBB610JMIK5j3ZMaP00s9im63ML9dw5wWoPOmfM2Qg8pDLMkRrqk9-FuMIGSIQaOhyphenhyphenri5sPrAGQ2wl3Q/s1600/10.10.11+Apple+Harvest+Salad+Best+-+Sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1xbAYaZRhX_fPJCYaKLuEx_VfI2gIpnRBjKMoAl7dIsHKEeLfTpe6kSL8VZyBB610JMIK5j3ZMaP00s9im63ML9dw5wWoPOmfM2Qg8pDLMkRrqk9-FuMIGSIQaOhyphenhyphenri5sPrAGQ2wl3Q/s320/10.10.11+Apple+Harvest+Salad+Best+-+Sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">It’s amazing what you can glean from an apple.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Every time I peel a Gravenstein, its scent reminds me of my grandparent’s Bonny Doon house in the Santa Cruz Mountains. With the cupboard full of spam and the rocking chairs in front of the wood stove. The cedar and lightly mildewy scents on the back deck. The damp early morning grass and the bluejays who'd call you out to confront you about the state of the weather and their trees.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Apples in Bonny Doon started outside with Granddad, a ladder, and his applepicker stick. He’d fastened an old tin can onto the end of a long pole and would lift the can high, nestle a likely apple into it, and give it a lift and twist. The apples plucked neatly into the can to be lowered and set in the bucket. Granddad was an engineer. He ran the cider press on the back deck, cranking buckets of apples through the old wooden contraption and serving us more mugs of fresh apple juice than was strictly wise to drink.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Grammie ruled the Apple Kitchen. I helped her peel bowls upon bowls as we mounded them into homemade pie crusts and stirred enough sugar into the applesauce to make it dessert. We drank her hot instant flavored coffee, sitting on stools, racing to see who could make the longest single peel.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I still hate to break the peel’s journey around an apple. It’s like tearing a roadmap.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Apple Harvest Salad</span><o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Serves 10-12</i><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 small butternut squash (2-3lb)<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup olive oil<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup balsamic vinegar<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp ground chipotle<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/2 - 1 tsp salt<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp ground ginger<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp ground allspice<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">9 apples, preferably Braeburn or Gravenstein<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 1/2 cup pecans<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1/2 - 3/4 cup dried currants (to preference)<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 375 degrees Fahrenheit. Halve butternut squash, scoop out seeds, skin, and chop into 1-inch cubes. Arrange on a baking sheet, drizzle with a small amount of olive oil, and roast in hot oven until tender (about 20 - 30 minutes).<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">In a large bowl, make the dressing by combining olive oil, balsamic vinegar, chipotle, salt, ginger, and allspice. Set aside.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">While squash is roasting, spread pecans out on baking sheet and toast them in the same oven until fragrant. Keep an eye on them; they'll be done in about 5 - 8 minutes. Toss hot roasted pecans directly into dressing and listen to the delightful sizzle (this will cook off some of the vinegar so it doesn't get too strong).<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Cut apples into quarters, remove the cores, and slice lengthwise into moderately thin slices (about 1/8-inch). Add apple slices and toss into dressing as you go to prevent them from discoloring. Toss in currants with the apples.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">When butternut squash is tender, remove from oven and let it rest about 10 minutes. Toss it in with the rest of the salad and serve warm or cold, depending on preference. This salad will be best if you allow the apples, nuts, and spices to cure together at least 20 minutes while the squash is roasting.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com5tag:blogger.com,1999:blog-4571388016004203622.post-7600600186205200932011-10-04T18:47:00.000-07:002011-10-04T18:47:48.386-07:00Taste PCC & Avec Baking<div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I attended <a href="http://www.pccnaturalmarkets.com/events/taste_pcc.html">Taste PCC</a> in Issaquah a few weeks ago. It’s a fun little fair where local vendors who sell their products at <a href="http://www.pccnaturalmarkets.com/">PCC Natural Markets</a> can hand out samples directly to customers. I came for work (we ran the <a href="http://www.tonyscoffee.com/">Tony’s Coffees &Teas</a> booth), but I took a little time out in the day to chat with vendors and taste some new gluten-free products. Here are the two products you shouldn’t miss.</span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEhAvhDdbmpEDEqOJMM3UzWsg5uDxxL-l6fXl8RSB3Zl_dBhhpe97pp7UeEaZzF9_mRrjrzeJ-T2l21otrO9-oyguUfiGJdHzKt0eygbnDdUoRZZcmgm_T5KUtPMCydbY-gviT9k85zI/s1600/chocolate_coconut_box_72dpi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEhAvhDdbmpEDEqOJMM3UzWsg5uDxxL-l6fXl8RSB3Zl_dBhhpe97pp7UeEaZzF9_mRrjrzeJ-T2l21otrO9-oyguUfiGJdHzKt0eygbnDdUoRZZcmgm_T5KUtPMCydbY-gviT9k85zI/s200/chocolate_coconut_box_72dpi.jpg" width="200" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://zingbars.com/">Zing Nutrition Bar</a></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">5/5 Spoons</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><span> </span>These deserve some attention. Wheat-, gluten-, and soy-free, many of the flavors are also dairy-free. I’ve never had a nutrition bar that is so well-suited to my dietary needs and tastes so delicious! They’re relatively high in protein and prove an ideal airplane travel meal. You know: the food stash those of us with allergies generally bring along on our travels. Add it to your list.</span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXg1S-8eQkyEmWm4h7t__MsJG4pLW7uuVlTXe0l4tUUMFudd2daExjZ5DPZk99Z_Cab4MT1a0QhLAQwtRx_tpAdUpWJer9BrGh2MJHF9DlEhagLxDyGcFJt66g-jpQs7G851ffnmA7FgY/s1600/10.4.11+Avec+Baking+Biscuits+best+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXg1S-8eQkyEmWm4h7t__MsJG4pLW7uuVlTXe0l4tUUMFudd2daExjZ5DPZk99Z_Cab4MT1a0QhLAQwtRx_tpAdUpWJer9BrGh2MJHF9DlEhagLxDyGcFJt66g-jpQs7G851ffnmA7FgY/s320/10.4.11+Avec+Baking+Biscuits+best+-+sm.JPG" width="221" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.avecbaking.com/">Avec Baking</a> Gluten Free All-Purpose Flour Mix</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">5/5 Spoons</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">This is one of the best gluten-free all-purpose flour mixes I’ve tried. Denise Cooley, the creator, explained to me herself that she uses freshly ground flours from a mill in Bellingham, WA, and how this makes a huge difference in the flavor and function of the mix. It tastes wonderful, plus it includes whole grains such as sorghum and brown rice.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">It passed my Fannie Farmer Biscuit Challenge. One of my favorite cookbooks is The Original Boston Cooking School Cook Book, published in 1896 by Fannie Merritt Farmer. I love seeing how recipes used to function closer to their original form. There are over 56,700,000 Google results for “biscuits,” but Fannie has only 3. They’re simple recipes—a great starting place for gluten-free experimentation. Making her biscuits gluten-free requires a truly stellar gluten-free flour mix. I change very little about the recipe, but use the weight equivalent of gluten-free mix where the recipe calls for regular flour. (I also sub vegan butter for the butter and lard, and replace the milk with soymilk and 1 tsp apple cider vinegar to curdle it like buttermilk.) Only King Arthur Flour’s gluten-free mix passed it before. And I like the biscuits from Avec Baking’s mix better.</span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdOkzgfFCoHPFsvW1dv60ZQxepcuLzHUlhca9-ylxpu6nCjfMO8gB9IbVS-sVpsUC0XgXDDAFcPoCDOxPaxSNTP7Hm4cFBeLri07rLiBH9ZqLMdxRO8VztLIak2GSmcoPKwAs0fqlCnM/s1600/10.4.11+Avec+Baking+Fannie+Farmer%2527s+recipe+best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdOkzgfFCoHPFsvW1dv60ZQxepcuLzHUlhca9-ylxpu6nCjfMO8gB9IbVS-sVpsUC0XgXDDAFcPoCDOxPaxSNTP7Hm4cFBeLri07rLiBH9ZqLMdxRO8VztLIak2GSmcoPKwAs0fqlCnM/s320/10.4.11+Avec+Baking+Fannie+Farmer%2527s+recipe+best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">On the back of the Avec Baking mix, you’ll find a recipe for focaccia bread. This recipe includes xanthan and guar gums, but these are optional. You don’t need the gums, just some ground flaxseed. I’ve included the original Avec Baking focaccia recipe below, along with my own variation. I made it twice in a week and still can’t seem to keep it around more than a day. My husband, who digests gluten just fine, snatches it up the minute it emerges from the oven. Delicious.</span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AhJDOC6kJYTnI-FMA5_zvQeGGvzS4xa6AMmSXtBwZGydG7aK46J9KP8_4rOlmrrvnO1j3CGFQd2J0c-E5hBM3SveFkxc5IMfjpUFvMUC-jein2WIui1AKMZAe9fK9UWGUpsG6QAtIjg/s1600/10.4.11+Avec+Baking+Focaccia+best+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AhJDOC6kJYTnI-FMA5_zvQeGGvzS4xa6AMmSXtBwZGydG7aK46J9KP8_4rOlmrrvnO1j3CGFQd2J0c-E5hBM3SveFkxc5IMfjpUFvMUC-jein2WIui1AKMZAe9fK9UWGUpsG6QAtIjg/s320/10.4.11+Avec+Baking+Focaccia+best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Avec Baking Focaccia Bread</span></div><div class="MsoNoSpacing"><i>Makes 1 9x11-inch pan</i></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ¼ tsp yeast</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ½ cups Avec Baking Gluten Free Flour mix</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp xanthan gum</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">¼ tsp guar gum</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 tsp dried Italian seasoning</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp good salt</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">¼ cup apple juice</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup water less 2 Tbls</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 large eggs + 1 egg white</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 Tbls olive oil</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp cider vinegar</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Topping</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 Tbls olive oil, 1 12 tsp dried rosemary, sprinkle of good salt, kalamata olives cut in half. Optional: sprinkle of fresh grated Parmesan cheese.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><b>Prepare</b> a 9x11 baking dish with a generous amount of olive oil and sprinkling of Avec Baking Gluten Free Flour Mix and set aside. <b>Put</b> eggs and egg white in the bowl of a stand mixer fitted with the balloon whisk attachment. <b>Begin</b> on low and whip the eggs. As the eggs start to break down, slowly increase the speed up to high and continue for 3-5 minutes or until the eggs double in volume and become frothy and pale yellow. <b>While</b> the eggs are whisking, combine the dry ingredients in a bowl and the remaining wet ingredients into another bowl. <b>Once</b> the eggs are done, turn mixer down to low and incorporate your wet and dry ingredients. <b>Mix</b> until incorporated and no lumps remain. <b>Turn</b> dough out to prepared pan. Using an offset spatula spread the dough evenly. The dough will be sticky so work quickly as to not lose the air you have work to incorporate. <b>Cover</b> with aluminum foil and let rise for about 40 minutes. Preheat oven to 400F while dough is rising. <b>Once</b> dough has risen, remove foil and sprinkle with toppings. If using olives, place them gently on the surface without pressing them in too firmly. <b>Place</b> in preheated oven and bake for 20-25 minutes, until golden brown. <b>Transfer</b> to cooling rack and enjoy!</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Beyond Celery Variation on Avec’s Focaccia</span></div><div class="MsoNoSpacing"><i>Makes 1 9x11-inch pan</i></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ¼ tsp yeast</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">190g (1 ½ cups) Avec Baking Gluten Free Flour mix</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp sea salt</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp dried basil</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp dried rosemary</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Slightly less than ¾ cup water</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 tsp brown sugar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 eggs</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 egg white</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 Tbls olive oil</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp cider vinegar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 Tbls ground golden flaxseed</span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Follow directions as above, stirring the ground flaxseed and brown sugar into the wet ingredients. I find plastic wrap works better than aluminum foil when the dough is rising.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-87317166794166613992011-09-27T19:15:00.000-07:002011-09-27T19:15:45.101-07:00How to Starter Zucchini Sourdough Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNgmadepSFu5c7HYUx6X13vONWCenkk2ZhbD5Q0b2ufoLRcvBg5yQNRRCpTO7W_NgozVynuwtJbZc5pimXtGCHFliE76CW7fHFq7SZ8gRBrDWyQvYCSJtWtYj5Vwy4dZSQB1BJm02WEI/s1600/9.14.11best.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNgmadepSFu5c7HYUx6X13vONWCenkk2ZhbD5Q0b2ufoLRcvBg5yQNRRCpTO7W_NgozVynuwtJbZc5pimXtGCHFliE76CW7fHFq7SZ8gRBrDWyQvYCSJtWtYj5Vwy4dZSQB1BJm02WEI/s320/9.14.11best.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">A good starter is the opening chapter to a book, the story of how bread came to sit on your table. It’s one of the oldest kitchen tales, full of science, yes, but also a hefty measure of whimsy. You’re building an edible net to catch wild yeast from the air—what isn’t rather fey about that?</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">A gluten-free sourdough starter just has to rewrite the magic a little.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I’ve been making “experiments” in the kitchen since I was two years old—old enough to be up to my elbows in bread dough alongside my mother. When my gluten allergy kicked in years later, sourdough seemed a lovely mirage on a horizon I’d never touch again. Regardless, I’ve been walking towards it ever since. This year, I finally set foot in its field once again. This year, we’re working on my own terms.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">It’s a good idea to read this recipe through all the way before you jump in. Remember: there’s science behind the whimsy and science likes its methods to be followed. The first time I tried this starter, I sealed the plastic bag completely and it raised one of the shelves in my cupboard with its gasses, knocking over cans and jars alike. The second time I tried this, I filled the jars too full and my husband got that worried note in his voice as he asked what was growing over the refrigerator shelves. It’s okay to be rusty. </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">These Zucchini Sourdough Rolls belong between summer and autumn. Use up the last of your late summer zucchini surplus and curl up to a warm roll as evenings grow chilly. Make a batch of <a href="http://mamachronicles.typepad.com/in_jennies_kitchen/2009/09/sweet-savory-tomato-jam.html">Tomato Jam</a> and lather it on. Enjoy the quiet way these rolls fill every corner of your kitchen with their scent, a secret whispered to an ever-earlier sunset.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Gluten-free Sourdough Starter</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes enough for 2-4 quart jars</i></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">.8oz active dry yeast</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">12oz water at 100 degrees Fahrenheit</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">115g sweet rice flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">115g millet flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">110g brown rice flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">110g amaranth flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 yellow onion, skinned and cut in half</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Heat 12oz water to 100-110 degrees Fahrenheit. If you don’t have a thermometer to measure it with, the water should be warm if touched to the inside of your wrist, but shouldn’t feel much warmer than your skin. If it burns, it’s too hot. You must be very careful about the temperature of your water because if it’s too hot, it’ll kill the yeast and your starter will never live.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Dissolve yeast in warmed water and set aside to proof. After a few minutes, it should form bubbles and foam up. If it does nothing, throw it out and get new yeast.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Sift together all flours in a large bowl. Whisk in water and yeast mixture until all flour pockets are incorporated. Either pour into a clean new bowl or a gallon plastic bag. Push onion halves partway into starter. Cover loosely with plastic or a towel, or partially close the plastic bag. Set in a corner of your kitchen where it won’t be disturbed and <b>leave it for 24 hours</b>. I use a dark cupboard by the stove, so it stays somewhat warm. Do not completely seal bag or tightly wrap your bowl! You want to leave room for the gasses to escape.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">After 24 hours, bring out the starter and remove onion halves. Wash glass quart jars very well. Scoop starter into jars, filling about 1/3 full. Leave plenty of room for the starter to grow because it’s going to do just that. At this point, you have a choice. Fill 2 jars and throw the rest away. Or, fill 4 jars and keep it all. Keep in mind that every time you feed your starter it will grow. This quickly becomes a losing battle if you try to use all of it every time, so either get used to some waste or find a lot of friends who want your endless supply of gluten-free starter. (I’ve found that I don’t like to use the first leftover from the starter for recipes; it’s a little young and needs a week or so to develop its perfect sourdough flavors.)</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Cover the mouths of your jars loosely with plastic wrap and let them sit out on the counter for 2-4 hours. This gives them some time to grow and also to pull wild yeast from the air. Wild yeast will change the flavor profile of your starter, so it’s nice to set it out to catch some wild yeast every few weeks. After the starter has set for a couple of hours (and grown considerably), wrap the mouths tightly and store them in the fridge. You may notice your starter separating a little while it’s stored in the fridge. This is normal, but you want to pour off the water from the top before using. Don’t mix it in. It’s a good idea to use and feed the starter at least once a week. You can feed it every day if you prefer. Take care of it and it’ll last you a lifetime.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Feed your starter with 1 part flour, 1 part water. My recipe below is broken down into the flour mix I use specifically for my starter.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Starter Food</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">50g sweet rice flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">50g brown rice flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">50g amaranth flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">50g millet flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ½ cup water at 100 degrees Fahrenheit</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Sift flours together. Whisk in warm water until thoroughly mixed. Whisk in your starter, divide among clean jars, leave out for wild yeast, and store in the fridge. Repeat at least once a week for a healthy starter.</span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnbi8UN57Ila3V6jt3iWkXMwPjFFX3-EITemupyAjVqxMgJREPCJmOvqWpWw9mv4kSzjKxG0o3O0MiLq5OggTEyXbfxNiqJ5MwX0ZaWvmWSAmSB6_V2UbU_r25bDOXwwacR2CC1KV1iQ/s1600/9.14.11+Zucchini+single+best+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnbi8UN57Ila3V6jt3iWkXMwPjFFX3-EITemupyAjVqxMgJREPCJmOvqWpWw9mv4kSzjKxG0o3O0MiLq5OggTEyXbfxNiqJ5MwX0ZaWvmWSAmSB6_V2UbU_r25bDOXwwacR2CC1KV1iQ/s320/9.14.11+Zucchini+single+best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Zucchini Sourdough Rolls</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes 10-12 muffin size</i></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">40g (1/3 cup) tapioca starch</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">60g (1/2 cup) gluten-free oat or quinoa flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">30g (1/4 cup) gluten-free rolled oats</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ½ tsp baking soda</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ¼ tsp sea salt</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 tsp brown sugar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">¼ cup olive oil</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp apple cider vinegar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 tsp lemon juice</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">45g (1/4 cup) flaxseeds, ground</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 cup loosely packed grated zucchini</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">250g (1 cup) gluten-free sourdough starter</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Sift together flours, baking soda, salt, and brown sugar into a large bowl. Add oats and set aside. Measure olive oil, apple cider vinegar, and lemon juice together. Stir in ground flaxseeds until the oil is thick and gooey.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Add grated zucchini to flours and toss to coat. Stir in oil mixture, slowly adding sourdough starter as you go. When everything is incorporated, scoop batter into prepared muffin tin. Fill either ¾ full or all the way to the top, depending on how large you want your rolls.</span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Bake at 375F for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm with butter, honey, maple syrup, or <a href="http://mamachronicles.typepad.com/in_jennies_kitchen/2009/09/sweet-savory-tomato-jam.html">tomato jam</a>.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-52294665907488947332011-09-20T21:06:00.000-07:002011-09-20T21:06:41.720-07:00And the winner is…<div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">The WINNER of our Rudi’s Gluten-Free Bakery giveaway is Jazmin, with her goat cheese, leeks, pine nuts and dabs of fig jam pizza topping! This sounds like a cheese plate with the surprising addition of leeks. I don’t often see leeks on pizza, but for this they work. Their oniony side plays up the pine nuts and goat cheese while their sweet side kisses the fig jam. It’s both creative and skillfully arranged.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFn7MToJx3PCvPuk0LNE8-lgCFDP0jTiuUh9gP8Z-JtRF8l74Cwy-aQ9-4_Xswdw366HG9gjzOK4enXymdItq5cus5x1puIUixcWAA6TLjLo5O8mxjbqws2q7gncQQrcem3HLC90_GxVA/s1600/sandwich3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFn7MToJx3PCvPuk0LNE8-lgCFDP0jTiuUh9gP8Z-JtRF8l74Cwy-aQ9-4_Xswdw366HG9gjzOK4enXymdItq5cus5x1puIUixcWAA6TLjLo5O8mxjbqws2q7gncQQrcem3HLC90_GxVA/s320/sandwich3.jpg" width="241" /></a><span class="Apple-style-span" style="font-family: inherit;">Congratulations, Jazmin! Please send me an email (syronai [at] gmail.com) with your full name and mailing address. I’ll pass it along to Rudi’s Gluten-free Bakery and they will mail you your prizes.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Thank you to everyone who posted their creative pizza toppings. You’ve all got some great ideas and I can’t wait to try some of them on my next gluten-free pizza.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Toppings of particular note:</span></div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span><span>-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Tuna and banana (kairanie)</span></div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">-<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span><span class="Apple-style-span" style="line-height: 18px;">Provolone cheese, sweet onions, pear, prosciutto, walnuts, arugula, sherry vinegar, black pepper (Birdy)</span></div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com1tag:blogger.com,1999:blog-4571388016004203622.post-50796077494177924592011-09-15T18:13:00.000-07:002011-09-15T18:13:32.982-07:00Rudi's Hot Dog Rolls & Hamburger Buns<div class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnP1dF_c_mXn7js9TGEFNiGU2qVypcg5nrbZNufz5PgTS8DEaMPaUPskRbtAC16SSu4vPupoUD11c5ZG-Y1uEbEOCgDrODEm0kpWUBcbAytmuUuxMp8j0kAooAgsGgeZRObVuU2KBFf8/s1600/8.31.11+Rudi%2527s+Samples+Best+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnP1dF_c_mXn7js9TGEFNiGU2qVypcg5nrbZNufz5PgTS8DEaMPaUPskRbtAC16SSu4vPupoUD11c5ZG-Y1uEbEOCgDrODEm0kpWUBcbAytmuUuxMp8j0kAooAgsGgeZRObVuU2KBFf8/s320/8.31.11+Rudi%2527s+Samples+Best+-+sm.JPG" width="263" /></a><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://www.rudisglutenfree.com/gluten-free-bread/products/multigrain-hot-dog-rolls/">Rudi’s Multigrain Hot Dog Rolls</a></span></div><div class="MsoNoSpacing"><i><span class="Apple-style-span" style="font-family: inherit;">4/5 spoons</span></i></div><div class="MsoNoSpacing"><i><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></i></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://www.rudisglutenfree.com/gluten-free-bread/products/multigrain-hamburger-buns/">Rudi’s Multigrain Hamburger Buns</a></span></div><div class="MsoNoSpacing"><i><span class="Apple-style-span" style="font-family: inherit;">4/5 spoons</span></i></div><div class="MsoNoSpacing"><i><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></i></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">September begins the slow slide into autumn, as apples ripen, tomatoes burst their seams, and peppermint plants make their play for garden domination. There’s an evening chill in the air and the scent of small wood fires replaces the blue smoke of barbeques.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">But I don’t want to put the barbeque away just yet and the beautiful Gravenstein apples on my counter will wait another week as I ponder their destiny. Summer lingers in Seattle.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">My husband’s birthday was yesterday and I promised him bacon-wrapped hot dogs. You won’t find meat featured on this site very often, but here they are, nestled in Rudi’s Gluten-Free Multigrain Hot Dog Rolls in all their greasy glory.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnAO0qeVRUyXa8BMO-TdclwrE2zwThaOjn4saYd45ylziZuiOlMKDQbDF_PBYWUEDCau10sEe_AHbklhg45bISZNP45leZLe8Z2N4HlSuY2juMUNcx2XFKrvO8K_HPbZDdIoV0kXCe9U/s1600/9.14.11+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnAO0qeVRUyXa8BMO-TdclwrE2zwThaOjn4saYd45ylziZuiOlMKDQbDF_PBYWUEDCau10sEe_AHbklhg45bISZNP45leZLe8Z2N4HlSuY2juMUNcx2XFKrvO8K_HPbZDdIoV0kXCe9U/s320/9.14.11+Best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Rudi’s hot dog rolls and hamburger buns are spot-on. Hearty and full of multigrain flavor, these gluten-free goods hold up to piled-on toppings for dinner or quietly accept simple melted cheese as an afternoon snack. I love the chewy texture—it’s exactly what you’d hope for in a multigrain bun, never mind that it happens to be gluten-free. The only drawback to these rolls and buns is they seem a little on the dry side. That’s easily fixed by microwaving instead of toasting, though, and you’ll hardly miss the toasting. Give it a little brush over the grill’s flames. That’s what I did and they were delicious.<br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCeop1HNCXChAAQMnm6nfj5eM_g9Z6Zn7o214L416IL4zxhJiiyWT1SbFxH-6Gb4QHQexlRESewgrXjMxHf5Mmeei16VhpbwB78G6dBH8mMfF2roA0cXh9gauIbRg-RZLJjkQXo5zBRw/s1600/sandwich3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCeop1HNCXChAAQMnm6nfj5eM_g9Z6Zn7o214L416IL4zxhJiiyWT1SbFxH-6Gb4QHQexlRESewgrXjMxHf5Mmeei16VhpbwB78G6dBH8mMfF2roA0cXh9gauIbRg-RZLJjkQXo5zBRw/s320/sandwich3.jpg" width="241" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Note the buns and rolls both contain xanthan gum, a drawback for me, but this fortunately doesn’t affect everyone.</span></span><br />
<br />
Interested in trying Rudi’s products yourself? I’m hosting a CONTEST with a free giveaway for one winner. The winner will receive two FREE loaf coupons and two Rudi’s sandwich boxes! To enter, please comment on this or my <i>Pizza Crusts</i> post with your most creative and delicious pizza topping. What pizza really makes your taste buds sing? <b>Contest ENDS Tuesday, September 20, 2011, at 9pm Seattle (Pacific) time.</b> I will judge the winner on the creative and skillful pairing of their flavor combinations.Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com11tag:blogger.com,1999:blog-4571388016004203622.post-65677336844529620732011-09-06T19:22:00.000-07:002011-09-13T08:53:46.867-07:00Pizza Crusts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDVBqf8UcFEhIFPRoEP19oYi5ztLcGhQ4hfc9EYEu84sho9SrGariK2GMQ99Qcv4EQhy1DbI8_3FhSy8JeJppfjhM9LkUExQ0ovDdjF5rJDoGzKBcq4x0QcD3j82c-wTauaaD1045Z14/s1600/9.6.11+Rudi%2527s+Pizza+Best+-+sm.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDVBqf8UcFEhIFPRoEP19oYi5ztLcGhQ4hfc9EYEu84sho9SrGariK2GMQ99Qcv4EQhy1DbI8_3FhSy8JeJppfjhM9LkUExQ0ovDdjF5rJDoGzKBcq4x0QcD3j82c-wTauaaD1045Z14/s320/9.6.11+Rudi%2527s+Pizza+Best+-+sm.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rudi's pizza crust, topped with fresh peaches, basil, chevre, lemon zest, and drizzles of honey and olive oil.</td></tr>
</tbody></table><br />
<div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Who doesn’t love pizza? It’s the one thing every newly gluten-free person bemoans: “But then I can’t have pizza!” Fortunately, there are a lot of options for gluten-free pizza nowadays.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I remember even five years ago how difficult it was to find good gluten-free pizza without making it myself. I prefer making pizza from scratch, but it isn’t always the easiest thing to throw together at the whim of a craving.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">There are two particular companies that make excellent premade gluten-free pizza crusts: Udi’s Gluten Free Foods and Rudi’s Gluten-Free Bakery. I’ve used Udi’s pizza crusts for about a year. Rudi’s recently developed their own gluten-free pizza crust and sent me a sample, so I decided it was time for a comparison review. Rudi’s was also kind enough to send me samples of their hot dog and hamburger buns so you can expect reviews of those soon.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">And no, Udi’s and Rudi’s are not related companies, despite the similarity between their names. I’ve been watching their tug-of-war over the gluten-free bread market for awhile. Their products are similar and they seem to be taking cues from each other as they develop better and better recipes. It’s a bit like a game of Jenga—which company will create the best gluten-free products and which will collapse the tower trying? Gluten-free consumers are the true winners in this contest. Both companies make spectacular products. (I already made it clear in <b><a href="http://beyondcelery.blogspot.com/2010/10/rudis-multigrain-miracle.html">this review</a></b> a few months ago that I prefer Rudi’s Multigrain Bread to Udi’s counterpart.)</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aB1XCPOMpOztjOBkiUR1QkcQiJCEVHglUeHKIOlWuompJvGGstFuDnzhQFnHtmsLrxUiXlfKSqpd4CgSXNjw742aTcy6s0Aykk-TaFJwwIJ6Ti3O2I1t1Mo7MzgyHvuejN3sRuivGDk/s1600/sandwich3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aB1XCPOMpOztjOBkiUR1QkcQiJCEVHglUeHKIOlWuompJvGGstFuDnzhQFnHtmsLrxUiXlfKSqpd4CgSXNjw742aTcy6s0Aykk-TaFJwwIJ6Ti3O2I1t1Mo7MzgyHvuejN3sRuivGDk/s320/sandwich3.jpg" width="244" /></a><span class="Apple-style-span" style="font-family: inherit;">Interested in trying Rudi’s products yourself? I’m hosting a <span class="Apple-style-span" style="font-size: large;">CONTEST </span>with a prize for one winner. The winner will receive two FREE loaf coupons and two Rudi’s sandwich boxes! To enter, please comment on this post with your most creative and delicious pizza topping. What pizza really makes your taste buds sing? <b>Contest ENDS Tuesday, September 20, 2011, at 9pm Seattle (Pacific) time.</b> I will judge the winner on the creative and skillful pairing of their flavor combinations.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://udisglutenfree.com/view_product/1017/PIZZA_CRUSTS/Pizza_Crusts">Udi’s Gluten-free Pizza Crusts</a></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>4/5 spoons</i></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Overall, an excellent, easy to use frozen pizza crust with good flavor.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><b>Pros</b>:</span></div><div class="MsoNoSpacing"></div><ul><li>Bakes up crispy on the bottom with an appealing chewy, bready texture.</li>
<li>Browns beautifully, especially when rubbed with a bit of olive oil before topping and baking.</li>
<li>Holds together well, even when piled with extra toppings.</li>
</ul><br />
<div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><b>Cons</b>:</span></div><div class="MsoNoSpacing"></div><ul><li>Mild flavor doesn’t interfere with the rest of your pizza, though it doesn't enhance it either. I’d look for a more robust, yeasty flavor, if they were to improve the crust.</li>
<li>Contains xanthan gum, which bothers some people’s digestion.</li>
</ul><br />
<div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><a href="http://www.rudisglutenfree.com/gluten-free-bread/products/pizza-crust/">Rudi’s Gluten-free Pizza Crusts</a></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>3/5 spoons</i></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Overall, a good frozen pizza crust: easy to use, decent flavor, quick to prepare. I wouldn’t hesitate to pick up Rudis Pizza Crusts in a pinch. But I'd love it if Rudi's would make a multigrain crust; therein lies their true bread genius.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><b>Pros</b>:</span></div><div class="MsoNoSpacing"></div><ul><li>Bakes up crispy all over with some slight chewiness where the toppings sit.</li>
<li>It’s a bit more like a cracker than it is a pizza crust; that texture may appeal more to lovers of very thin crust pizzas.</li>
<li>Holds together well.</li>
</ul><br />
<div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><b>Cons</b>:</span></div><div class="MsoNoSpacing"></div><ul><li>Mild flavor, a bit too salty for my taste.</li>
<li><span class="Apple-style-span" style="font-size: 15px; line-height: 17px;">Contains guar and xanthan gums, which bother some people’s digestion.</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkOBS9o-v1OHvzLkqE102D9kZj6FDwaK3fkccVUg7oe48i1aYzB8vSczrAkwaTYXya_J0nWl63500Kc7j1jbZ6Gx6g5Ywp4Bnp47tkXzQcAoYDQUSSeM4y9pjbGbOSl7_txJBtLto6oI/s1600/9.6.11+Rudi%2527s+Pizza+After+best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkOBS9o-v1OHvzLkqE102D9kZj6FDwaK3fkccVUg7oe48i1aYzB8vSczrAkwaTYXya_J0nWl63500Kc7j1jbZ6Gx6g5Ywp4Bnp47tkXzQcAoYDQUSSeM4y9pjbGbOSl7_txJBtLto6oI/s320/9.6.11+Rudi%2527s+Pizza+After+best+-+sm.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-size: 15px; line-height: 17px;"><br />
</span></div>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com6tag:blogger.com,1999:blog-4571388016004203622.post-26350947630328321962011-08-31T18:51:00.000-07:002011-08-31T18:51:04.182-07:00Brownies<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehGSwgqLX1WHQozB3JZaXfsOOlHbwnlPUY1kqsv-Skr9OcJFhRtf4jKfvgPEn34nJQhexpHwSDR5xutbInhRXQuiLTl0I5hLMPagONr2rYCVoBvVab7-gHMTkfOpY7M1f2a3ESnDIWr4/s1600/8.31.11+Brownies+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehGSwgqLX1WHQozB3JZaXfsOOlHbwnlPUY1kqsv-Skr9OcJFhRtf4jKfvgPEn34nJQhexpHwSDR5xutbInhRXQuiLTl0I5hLMPagONr2rYCVoBvVab7-gHMTkfOpY7M1f2a3ESnDIWr4/s320/8.31.11+Brownies+Best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I’ve been making these brownies a long time. I cut my gluten-free teeth on them 9 years ago; they were my first true gluten-free baking success. (I mean, really, what’s life without gluten-free brownies?)</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">There are a number of reasons why this recipe didn’t make it onto my blog years ago, but the main one is I find brownies boring. They’re brownies! Delicious, quick, and simple? Yes. But exotic, adventurous, and challenging? No.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I know. I like to make things difficult. I like adventures. I may not have the finances to travel in foreign lands and taste their cultural delicacies, but I will always have a passport to my kitchen.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">My brownies have one truly adventurous quality: they map out a new flavor with every batch. You can use any type of jam in these—or none at all if you’re a chocolate purist. I used my homemade blueberry maple jam in the latest batch. Cherry, blackberry, and strawberry have all enjoyed their turn. Lemon curd. Cream cheese. Orange frosting. Peanut butter. All delicious. Fresh raspberries are gold, when well-dried first. (Too much liquid from fresh fruit will mess with the batter’s ability to bake properly.) Dried blueberries create little bursting pockets of flavor. Your possibilities are endless.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Next I plan to try fresh basil: maybe a basil-infused ganache or sweet almond pesto. Mmm.</span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9rHDLuHcUcBoHnHdNARfsgShFj8bIQosaPBdSf-JbZY117_sa2Xd63m0ya8_Em4SG-D3gDCwyiB9_84J-N9Sv568qJnD3kcBFnM3pH00EEsHSAkg3gaESUIwUM7Rf9JBAS3gKJ7VFi8/s1600/8.31.11+Brownies+Setup+Best+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9rHDLuHcUcBoHnHdNARfsgShFj8bIQosaPBdSf-JbZY117_sa2Xd63m0ya8_Em4SG-D3gDCwyiB9_84J-N9Sv568qJnD3kcBFnM3pH00EEsHSAkg3gaESUIwUM7Rf9JBAS3gKJ7VFi8/s320/8.31.11+Brownies+Setup+Best+-+sm.JPG" width="320" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Brownies</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes 1 9x9-inch pan</i></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">¼ cup (30g) brown rice, sorghum, or amaranth flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">¼ cup (40g) sweet rice flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 Tbls (15g) tapioca starch</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup (45g) Dutch process baking cocoa</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 cup (185g) vanilla or plain white sugar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">3oz chopped Theo chocolate bar or about ½ cup semi-sweet chocolate chips</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup canola oil</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 Tbls molasses</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 eggs</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 tsp vanilla extract</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 Tbls seedless raspberry jam (or other fruit jam)</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp warm water</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350 degrees Fahrenheit. Grease a glass pan (8x8 or 9x9 inch).</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">In a medium bowl, sift together flours, starch, baking cocoa, and sugar. Blend until all the baking cocoa is incorporated and the mixture appears uniform. You may need to break up a few baking cocoa lumps. Add the chopped chocolate and set aside.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">In a separate bowl or 2-cup measuring cup, combine oil, molasses, eggs, and vanilla extract. Beat until well-mixed and set aside.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">In a small dish, mix together raspberry jam with the warm water until the jam is slightly runny. Set aside.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Combine the egg mixture with the dry ingredients, stirring until all dry pockets are gone and batter is very gooey. Add 2-3 teaspoons of raspberry sauce to the batter and mix in well.<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Pour batter into greased glass pan. Spread with the back of your spoon until even.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Take remaining raspberry sauce and dribble onto the top of the batter, making 3-4 rows evenly spaced across the surface. Run a butter knife down the center of each raspberry row, poking it down into the batter. Then use the knife to draw lines across the raspberry rows at least four or five times, making a wave-like pattern.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Bake 35-40 minutes, or until brownies just begin to pull away from the edge of the pan and look solid. Allow to cool at least 15 minutes before cutting. Cut the whole pan into squares before chilling or the chocolate chunks sometimes make that difficult later.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com4tag:blogger.com,1999:blog-4571388016004203622.post-9422147953916473942011-08-18T19:29:00.000-07:002011-08-19T10:38:11.415-07:00Blackberry Dark Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWucU5mSahakpq-FASpbTQ_LbmSE4YSKvNIxDgRWgbUPgqNdOcRlOIQa4DBYpxNsW4ayiw2vQQMPecPSr6nEUHD7UbPlEIEEG6hDhrHCKZ-6oRpQ-4-duPOnw8B5RhszUQ7qvhuYaEtAo/s1600/8.17.11+vegan+cupcakes+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWucU5mSahakpq-FASpbTQ_LbmSE4YSKvNIxDgRWgbUPgqNdOcRlOIQa4DBYpxNsW4ayiw2vQQMPecPSr6nEUHD7UbPlEIEEG6hDhrHCKZ-6oRpQ-4-duPOnw8B5RhszUQ7qvhuYaEtAo/s320/8.17.11+vegan+cupcakes+Best+-+sm.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Gluten-free vegan dark chocolate cupcakes frosted in blackberry cashew cream, laced with a bit of white chocolate ganache. One of my good friends is getting married next month and I’m making the cupcakes for the gluten-free and vegan guests.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">What fun, right?</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I love to bring out my pastry bag, mound up the frosting, and dream of the day I’ll have a café and make my living once more in the kitchen. This is where every bad day or frustration grows into dried cherry oatmeal cookies, blueberry lemon madeleines, jerk-roasted carrots, berbere lentils, sunset shepherd’s pies, and dark chocolate cupcakes. This is where I belong.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Cocoa butter is an amazing ingredient. During our weekend in Vancouver, B.C. a few weeks ago, I found pure cocoa butter in a grocery store. I’m a sucker for untried ingredients. It jumped from my cupboard a couple days ago and worked its way into my first attempt at vegan white chocolate ganache. Not bad. It mixed well with the frosting, but I know it could be better. I’ll be working on this again soon.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">The blackberry cashew cream frosting makes these dark chocolate cupcakes stand up straighter, as proud of their royal purple caps as a child is of her berry-stained picking fingers. Does it replace butter cream frosting? Well, no. But no one will miss it.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">The trick to this frosting is to blend the cashews till they’re completely smooth. Don’t stop too soon the way I did with my first batch. You want cream, and the fat in the cashews will give it to you if you’re patient. Turn on the food processor and dream a little. Hum a tune. Conjure up the smiles you’ll see when your friends taste these cupcakes.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Build your café on a magical little corner of the city.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Dark Chocolate Cupcakes</span><span class="Apple-style-span" style="font-family: inherit;">*</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes 12 cupcakes or 1 9” round</i></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LT6kT8aY_Vl8P6AO8XtgtsBmw0psl4biGVbSK56rFTA-hmCmnuA1slP-uQkRgyXOr9mIfegvm2KejqhmCbA0ZEMsbk-7RmXZDPOcRY_I0rlN8Dtw5pKcBGZAqMkv2Fo3sqmZn1PUgtc/s1600/8.17.11+vegan+cupcakes+Before+Best+-+sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LT6kT8aY_Vl8P6AO8XtgtsBmw0psl4biGVbSK56rFTA-hmCmnuA1slP-uQkRgyXOr9mIfegvm2KejqhmCbA0ZEMsbk-7RmXZDPOcRY_I0rlN8Dtw5pKcBGZAqMkv2Fo3sqmZn1PUgtc/s320/8.17.11+vegan+cupcakes+Before+Best+-+sm.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: inherit;">50g sweet rice flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">80g brown rice flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">20g potato flour</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">60g tapioca starch</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">50g baking cocoa</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ½ tsp baking soda</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp sea salt</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">150g cane sugar or vanilla sugar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup canola oil</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">¼ cup coffee or coconut milk</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">¾ cup water</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp vanilla extract</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp molasses</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ½ Tbls apple cider vinegar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">12 whole fresh blackberries</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 375 degrees Fahrenheit. Grease muffin tin with coconut oil.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">In a large bowl, sift together flours, cocoa, baking soda, sea salt, and sugar. Mix well and break up any clumps of cocoa. In a separate measuring cup or bowl, beat together oil, coffee, water, vanilla, molasses, and apple cider vinegar. Thoroughly and quickly mix wet ingredients into dry ingredients.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Spoon batter into prepared muffin tin, filling each cup about ¾ full. Push a single whole blackberry down into the center of each cupcake so just the top of it is visible. Bake immediately, about 25 minutes. Cool at least 10 minutes before removing from tin. Chill in refrigerator at least ½ hour before frosting with Blackberry Cashew Cream Frosting.</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">*Recipe inspired by Moosewood Restaurant's <a href="http://www.moosewoodrestaurant.com/recipes_archive.html#53">Vegan Chocolate Cake</a></span><br />
<br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Blackberry Cashew Cream Frosting</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes about 3 cups</i></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 cups raw unsalted cashews</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup high-fat coconut milk</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup vanilla sugar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">24 blackberries</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">¼ cup maple syrup</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Arrange cashews in a deep bowl and fill the bowl with water till about 2 inches above the surface of the cashews. Soak 3 hours or more.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Drain water from cashews and put them in a food processor or blender. Pulse 5-6 times to break up the cashews, then push all the pieces back down towards the blades. Stir together coconut milk, vanilla sugar, and maple syrup. While blending on medium speed, pour this mixture in a steady stream into the cashews. Stop once midway through to push cashew pieces back down towards the blades. When all the liquid is gone, add the blackberries while the food processor continues to run. Keep blending, stopping every now and then to push larger pieces back down, about 5-10 minutes. You want the cream to be silky smooth without any bits of nuts detectable in the texture.</span></div><div class="MsoNoSpacing"><br />
</div><span style="font-size: 11pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Transfer to a bowl and cover with plastic wrap, pushing it onto the surface of the frosting. Refrigerate at least 2 hours before using.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-67224920057877638242011-08-16T18:45:00.000-07:002011-08-16T18:45:28.548-07:00Injera 1<br />
<div class="MsoNoSpacing">Adventures in the kitchen don’t always turn out as you expect or hope. Such was the case with my first attempt at injera, the tangy fermented Ethiopian flatbread.</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIT1yEYSS8UnnWqGJXVnj3MlmgnnVYkm-p8fGYivlkD5_GJ85I2ILOJTAGsCLtjuXByrip56y-ZyIHgXWMCcTtJ-LRvmKp8zgCiQUjy5t44paAYZGv85PwDz1YfnT_Zxb9E7mxCiWZohM/s1600/8.16.11+Injera+Stirred+Batter+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIT1yEYSS8UnnWqGJXVnj3MlmgnnVYkm-p8fGYivlkD5_GJ85I2ILOJTAGsCLtjuXByrip56y-ZyIHgXWMCcTtJ-LRvmKp8zgCiQUjy5t44paAYZGv85PwDz1YfnT_Zxb9E7mxCiWZohM/s320/8.16.11+Injera+Stirred+Batter+Best+-+sm.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Wild yeast from the air took up residence in my batter as it was supposed to.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwwwm1nzfolhuMiwdaYr_WCWoWY_UA5A23JlPD_tl59MojEGnH5hAElbLGfPE9C-SfWwZqqbuYCaOI0FjeU5-tsV7T67B9cHuHVeE0OR3_SqHDYboe5sS8h9mB_PAZxhAqF0o76h6kCU/s1600/8.16.11+Injera+Batter+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwwwm1nzfolhuMiwdaYr_WCWoWY_UA5A23JlPD_tl59MojEGnH5hAElbLGfPE9C-SfWwZqqbuYCaOI0FjeU5-tsV7T67B9cHuHVeE0OR3_SqHDYboe5sS8h9mB_PAZxhAqF0o76h6kCU/s320/8.16.11+Injera+Batter+Best+-+sm.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Bubbles formed, the batter poofed up, and it smelled tangy and fermented as it was supposed to.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Qkoz3azr7kwsvy2LtG_VBHLCy-upfemqPut2GLp-xweir_fum90OtRj81X0nTgOPBG191NkgxfIg8x2wmOmA-hO8T_lYj5ef_6VwDeDE1zICe_n5Oj6npqb5pBdaE1K5BLwKqScORaM/s1600/8.16.11+Injera+Cooking+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Qkoz3azr7kwsvy2LtG_VBHLCy-upfemqPut2GLp-xweir_fum90OtRj81X0nTgOPBG191NkgxfIg8x2wmOmA-hO8T_lYj5ef_6VwDeDE1zICe_n5Oj6npqb5pBdaE1K5BLwKqScORaM/s320/8.16.11+Injera+Cooking+Best+-+sm.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">It held together and cooked on the skillet till bubbles appeared all over its surface as they were supposed to.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRagWEZE1_I-dEpR_rOV4A2GK9KNWc_a_8Myo7rsCqwPjz-l7yKH4XNzyxjfmjITF_Ozm39n9SXtbB0m4oPKpefklVKrYIWSWoV8IOFHDgzsXvYNHkHhUcyzZ_5vRxtqUtHnEBRDg4_W4/s1600/8.16.11+Injera+Cooked+Best+-+sm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRagWEZE1_I-dEpR_rOV4A2GK9KNWc_a_8Myo7rsCqwPjz-l7yKH4XNzyxjfmjITF_Ozm39n9SXtbB0m4oPKpefklVKrYIWSWoV8IOFHDgzsXvYNHkHhUcyzZ_5vRxtqUtHnEBRDg4_W4/s320/8.16.11+Injera+Cooked+Best+-+sm.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">But it ended up oddly stretchy and doughy. Almost—but not quite—edible. Too much sweet rice flour. Alas! I go back to the recipe, tweak here tuck there, and try again. Next time will be better.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">This is how beautiful recipes are born: through trial, error, and the washing of dishes and ovens. It’s why I love the kitchen. Every recipe is a new map to follow and you never know quite where it’ll lead you. Injera took me back to the Yeasted Bread Road. I’ve made two batches of sourdough English muffins in the last two days. One nearly worked. And my sourdough starter makes divine sourdough pancakes. My best discovery in the last week is that sourdough pancakes, when made without sugar, fried in olive oil, and dusted in sea salt, become a convincing quick skillet focaccia bread.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Who would have thought that focaccia could be a 15 minute process?</span></div>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0tag:blogger.com,1999:blog-4571388016004203622.post-32971209667103194142011-08-11T19:39:00.000-07:002011-08-19T17:52:11.063-07:00Z Pickles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGgltZOMauRyF6VAmXOd_Kwsza6U7VPAzmzPcoECQEkZ3_Asxyf4_BIqBno1GcnGoMKWCogtpsOVBl_KDQFfhaMSjiIQS5dzqRsZKnhHImvKK-pSlMmJZKWK9F79GVcVVmCvURe89aIY/s1600/8.11.11+Z+Pickles+Best+-+Sm.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGgltZOMauRyF6VAmXOd_Kwsza6U7VPAzmzPcoECQEkZ3_Asxyf4_BIqBno1GcnGoMKWCogtpsOVBl_KDQFfhaMSjiIQS5dzqRsZKnhHImvKK-pSlMmJZKWK9F79GVcVVmCvURe89aIY/s320/8.11.11+Z+Pickles+Best+-+Sm.JPG" width="240" /></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I’m late to the <a href="http://twitter.com/#!/search/%23pickleparty">#pickleparty</a>, but that’s okay.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Friends gave us some zucchinis from their garden the other day and I’ve been dying to do something fun with them. When I realized today was #pickleparty, I knew it was time for the zucchini to shine.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I’ve never pickled zucchini before. So I made this up, basing it on Gluten-free Girl’s recipe for <a href="http://glutenfreegirl.com/">carrot pickles</a>. That’s kind of similar to zucchini, right?</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">I don’t usually post a recipe here that I haven’t tasted yet. These zucchini pickles might not be as delicious as I think they are. Alas, it’ll be a few days before I can taste them it's #pickleparty now. So I break one of my rules and post it here. I’ll let you know how they turn out.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Now? I wait.</span><br />
<br />
[update] These pickles turned out pretty darn good!</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Z Pickles</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes 2 half pint jars</i></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">5oz zucchini slices, in crinkles if you like</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 cup white vinegar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ cup white wine vinegar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 ½ cup water</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 Tbls salt</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp black peppercorns</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">½ tsp whole mustard seeds</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp coriander seeds</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">3 allspice berries</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">2 dried tart cherries</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">1 tsp lemon juice</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Boil your jars in your canning pot at least 10 minutes.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Combine all but the zucchini slices in a small pot and bring to a boil. Reduce to a small simmer to hold hot while you get your jars ready. Remove your hot jars from the canning water and stuff with zucchini slices, about 2 ½ ounces per jar. Pour canning liquid over the zucchini up to ¼ inch from the top. Spoon in some of the whole spices. Put 1 dried cherry in each jar. Make sure zucchini slices are completely submerged.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: inherit;">Screw your lids down tight, then back them off ever so slightly. Process 20 minutes. Remove from water and wait for the pop to tell you your canning has been successful. If the lids are sealed tight (no give in the center), you can keep them unrefrigerated. If not, just keep in the refrigerator and eat within about 1 month.</span></div><div class="MsoNoSpacing"><br />
</div><span style="font-size: 11pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Wait at least 3 days to open Z Pickles.</span></span>Adriennehttp://www.blogger.com/profile/00953903900908822274noreply@blogger.com0