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Category: gluten free

Gluten free Hors d’oeuvres

I think these were all based on recipes from Finger Food by Elizabeth Wolf-Cohen, but I have a cat lying on my arms, so I’m not getting up to check.

Smoked Salmon Nests on Wild Rice Pancakes

Ingredients:
8oz smoked salmon
3-4T creamed horseradish sauce
fresh chives or dill to garnish

1/2c rice flour
salt & white pepper
1 egg lightly beaten
1/4c milk
1 1/3c cooked wild rice (we’ll probably use red rice instead)
2T chopped chives or dill
vegetable oil for frying

Mix up patties, adding the rice after everything else is smooth. Fry. Top with yumminess.

~*~

Straw Potato Cakes with Caramelized Apple

Ingredients
1T butter
1-2 eating apples, peeled, cored, and diced
1t lemon juice
2t sugar
pinch cinnamon
1/4c thick sour cream

oil for frying
1/2 small onion, finely chopped or grated
2 baking sweet potatoes
salt
finely ground black pepper
flat leaf parsley to garnish

cook apples in butter, lemon juice, sugar, and cinnamon – set aside.

grate potatoes onto a towel and squeeze dry. Mix in a bowl with onions – season with salt & pepper. [Do other latkes recipes have something binding them together???] Drop Tabelspoonfuls into hot oil, and press flat while cooking.

top with apples and sour cream.

~*~

Smoked Trout in Cucumber Cups

This is the recipe, but I think of it more as a guideline

Mix together in a big bowl:
1/2c cream cheese, softened
2 green onions, chopped
1-2T chopped fresh dill or parsley
1t horseradish sauce
8oz smoked trout fillets, flaked
2-4T heavy cream
salt
cayenne pepper to taste

Make cucumber cups. Fill them.

Eat.

~*~

These recipes below are not from the above-mentioned cookbook

Spinachy Cream Cheese Goodness on corn fritters

Mix together:
16 ounces softened cream cheese
1 cup mayonnaise
1 teaspoon garlic powder
2 teaspoons dill weed
8 ounces bacon — chopped
1 cup onion — chopped
1/2 package fresh spinach — chopped (Hah! Possibly frozen)
1 cup cheddar cheese — shredded

Corn Fritters

~*~

Crab Dip Wot Does Not SuXXor … recipe found by [Ex – name redacted]

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste

Accompaniment: toasted thin baguette slices

Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).

Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.

In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.

Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.

pondering pumpkin bread (plus bonus soup)

I am feeling adventurous – I like cooking, but am kinda amateur at the baking.

So

Pumpkin Bread…

from real pumpkins or canned ones?

discuss.

ETA: I guess I’ll have to wait until I get home to research recipes. Neither allrecipes.com or epicurious.com have an old fashioned pumpkin bread recipe that includes both real butter and brown sugar. Everything is trying to be different – less fat, more fiber, less spice, less pumpkin flavour (!! Why you makin pumpkin bread, then?). Probably my red checked cookbook will have the right recipe.

Why, no, I don’t get to eat lunch for another 40 minutes 10 minutes

~*~

For actual food porn content – I made a lovely soup this week.

I thawed out my remaining cubes of chicken stock (so I can make more soon! because I’ve started to think that an autumn without making stock is wasted).

Added an acorn squash. By which I mean that I washed the outside, cut of the top and tip, split it in half, and stuck it open side down into the stock and let it cook until mushy… and then scooped out the inside with a spoon.

I threw in a frozen pork chop because I figured there should be some meat. After it cooked, I trimmed and diced it.

At this point I realised that 1 squash would not be enough, so I turned off the pot and let it sit overnight.

The next day, I bought a second squash and two sweet potatoes. Rinse. Repeat. First the squash, and then I decided the soup could still be thicker, so I cooked the potatoes in the microwave and then mushed them into the soup.

Meanwhile, I melted some butter and sauteed some onion, cumin, and a winesap apple…. when golden and mushy, I added that to the soup.

In went a bay leaf, a dash of worcestershire sauce, and tiny bit of nutmeg.

Cooking. cooking. cooking. (more like 20 minutes worth)

Then I drained a can of black beans… because apparently I live in a crazy land where I can’t find dried black beans (ghetto mart would have had some before they closed, but it hasn’t reopened yet – harrumph). Beans get dumped in. And the soup cooks for the length of an episode of Spooks.

Then eating… and the realisation that I forgot to add salt and pepper… and that it’d be good with a dollop of sour cream in the middle.

Second (third?) day. Soup! With salt and pepper. And sour cream seasoned with more cumin and a smidgeon of horseradish. Very tasty!

The soup was a bit gloppy and would have benefited from a run through a food processor or blender, but I don’t believe in doing that to the poor soups. And it was quite tasty.

Really. I’ve had two other people eat this soup, and both liked it. Or said they did. But there were second helpings involved. And I’m perfectly willing to eat soup again tonight for dinner. Yum!

Here is the story of the lamb stock

So my mother and I both bought small lamb roasts, and I stole her leftovers. After I made my roast, I cut the leftover meat off both of them to use for curry… but I was fairly careless as I am only one person and there was still plenty meat.

So I had fairly meaty bone pieces, yay.

First into the pot —
*one yellow onion and one purple onion, slightly trimmed and quartered… but with skins intact
*about 10 or so cloves of garlic. I have them pre-peeled and just tipped the jar, but if I were going from a pod, I would not peel the cloves and just cut them in half to expose the goody.
*bunch o black peppercorns (maybe 10-15… maybe more) again, I just tipped the container
*two stalks of celery

Then I put in to bones. YAY!

Then —
*three parsnips cleaned and trimmed, but not peeled
*6-8 baby carrots
*handful of parsley
*handful of thyme (finished off what was left in my herb pot because it froze that night)
*one bay leaf
*some shreds of ginger peel

And enough water to fill the pot.

Boil.

The next day, the meat on the bones had softened enough that it just fell into the water… I boiled the bare bones for just a bit longer before pulling them out and replacing them with two turkey necks.

More boiling.

Maybe by the end of today, or maybe tomorrow, I will strain it — but — damn — it smells lovely.

As of now, I think the addition of turkey was a good idea…

because The Joy of Cooking suggests making beef stock with some chicken parts to make it richer. When I have made beef stock in the past (w/o adding chicken), it was indeed a bit thin. Right now I have lamb stock going from bones pulled out of finished roasts of meat… it should be thin… but it smells amazing already. Do I:

And then when it was originally posted there was a poll here –
Leave it alone. It’s supposed to be lamb. Why would you but chicken in lamb stock?
4 (40.0%)

Add the chicken… It can only make things tastier. Purity is for silly people.
6 (60.0%)

Mostly Vegetarian (+butter) – Butternut & Apple Soup, Indian String Beans, Apple & Cabbage

I am having my lovely neighbors over for dinner, and am making vegetarian food. Since I have been planning and thinking about this all day, I am sharing with you.

Butternut & Apple soup (recipe source)
– melt 2 tablespoons butter
– finely chop 1 onion, and throw that in the butter
– cut squash in half, scoop out seeds, remove skin, and cut up (well, this was what my recipe said, but I suspect life would be easier if I had just popped the squash in a pan with some water and pre-cooked it in the oven)
– by now, your onions are lovely and translucent, so add a teaspoon or so of curry powder and cook a bit more, stirring often, but also taking time to dice one apple
– add about 3 cups of stock, squash, apple, and bring to a boil.
– cut up 3-4 sage leaves, add to soup
– reduce heat, cover, simmer for a while
– now here is where I have philosophical differences with cookbooks. The cookbook has you taking the soup and putting it in a blender so everything is smooth. Then it has you cleaning the pot to remove any traces of foam, and slowly reheating the soup. In my world, that’s a big no. I don’t have a blender. If I did, it still wouldn’t be worth the mess, besides — I usually make more then one blender’s worth of soup at a time. In my world, you cook the soup for hours instead of minutes, preferably for more than one day, and the ingredients get mushy enough to become homogeneous all on their own (and anything you don’t want homogeneous, goes in nearer serving time).
– So — cook, cook, cook
– Season to taste with salt, pepper, worcestershire sauce, soy sauce, and a dash of thyme (the last three were not in the cookbook, but were tasty additions).
– when the liquid got a bit low (cause I forgot to re-cover the pot while I made this entry initially), I also added some whole milk and apple cider.
– when serving, top with a sour cream flavored with curry powder and horseradish sauce (but not too much, because the black pepper in the soup actually makes it kinda spicy, and the cream should cool things off)

Indian String Beans (recipe lost… from allrecipes.com?)
– melt ghee
– fry black mustard seeds until the pop a bit (I also fry a bit of asofoetida)
– add sliced garlic
– add parboiled string beans

Chinese Cabbage (recipe from Meghan, a friend who is neither vegetarian nor sushi)
– Melt 2-3 tablespoons of butter over as high a heat as will not burn the butter
– throw in a couple cloves of chopped garlic, and then almost immediately
– toss in shredded apple and shredded chinese cabbage
– season with pepper
– cook until almost mushy, but not quite

ETA: this was even more tasty with some pepper, soy sauce, and a splash of red wine… and might have been good with a teensy bit of white vinegar as well)

I forgot to eat breakfast, and now it is too close to dinner time to snack much. Buggery.