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Archive for the ‘Gluten Free’ Category

Caramelized Onion Tart with Brûléed Gruyère

KitchenInspirations Original Recipe

Makes one 20 cm (8 inch) tart. Serves 4 as a main course or 6 as an appetizer course.

Ingredients:

  • 240 g sweet onions, thinly skiced
  • 15 g butter
  • 15 mL cognac
  • 2 large eggs
  • 30 mL milk
  • Pinch of nutmeg
  • 60 g gruyère cheese, grated
  • Salt and pepper
  • 1 single pie crust, blind baked

Directions:

  1. Preheat oven to 375° F.
  2. Heat the butter in a pan until melted, add onions and cook until caramel in colour. Deglaze pan with cognac, set aside.
  3. Whisk to combine eggs, milk, nutmeg and season.
  4. Spread cooked onions into the pie crust evenly, pour in the egg mixture and bake for 10 minutes.
  5. Cover the tart with Gruyère and continue to bake until cheese is melted and somewhat brûléed. Cover crust with foil if getting too dark.
  6. Allow to stand for 5 minutes. Serve hot.

Almond Flour Pie Crust

Makes one 20 cm (8 inch)  pie crust.

Ingredients:

  • 100 g almond flour
  • 8 g psyllium husk, ground
  • 30 g unsalted butter, cold
  • 30 mL egg whites
  • 20 g toasted sesame seeds
  • Salt

Directions:

    1. Preheat the oven to 375° F.
    2. Add everything but the sesame seeds to your food processor and pulse to make a soft dough. Remove and gently kneed in the sesame seeds.
    3. Roll between 2 sheets of parchment paper to fit a 20 cm (8 inch) tart pan. Press into the pan and up the sides evenly. Dock the pastry well.
    4. Blind bake the tart shell for 12-15 minutes, covering the sides if they bake too quickly.

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How are you? It’s a question that has gained more substance than it garnered in the past. We used to ask it in passing, often not even thinking about the answer, which was usually, “fine”. Our answers have become more thoughtful because now we are genuinely asking. Making sure everyone is “fine” is the only way of taking care of one another at this time.

I honestly miss cooking for my friends and family. Oh sure, I’ve baked a few care-packages, but it’s not the same as sharing a meal you’ve laboured over with love. Sharing your home, a meal, or a drink with people you love. This blog also allows me to share, I thank you for kind words and support during this unparalleled time. So how are you?

I’ve been cooking a lot. It makes my day more interesting and we really look forward to the meals which have become more of a focus these days. It also makes me think of all the wonderful times we’ve shared meals with friends and family.

Several years ago we met up with friends in Almeria, we were staying one night and then driving to my cousin’s flat in San José. We stumbled upon Joseba Anorga Taberna quite by accident and had one of many memorable meals that time in Spain. One of the tapas we ordered was a seared scallop in a creamy corn velouté and it was incredibly delicious. The unexpected combination of sweet corn and sweet scallops hit our tastes perfectly. I filed it in my recipe vault in my head and in 2018, I recreated the dish and it did not disappoint.

Scallop wrapped in Iberian bacon bathed in a corn emulsion

Fast forward to our 2020 Spanish adventure to one of our favourite tapas tabernas in Almeria where we had a marvellous creamy rice dish with mushrooms. It was delicious, creamy, cheesy and absolutely more-ish. Upon our return to Toronto, I wanted to recreate the dish but I had scallops and corn on my mind, so I reinvented it.

Creamy Mushroom Risotto from Casa Paquita in Almeria.

I had also filed a wonderful cauliflower risotto recipe that my friend David (Fine Dining at Home) posted in 2012. He recreated a Heston Blumenthal recipe where Heston made a really flavourful stock using the cauliflower end cuts and I wondered if corn-stock would have a similar effect on the risotto. It sure did! Of course, because my dish had scallops in it, I skipped the cheese and used the creamed corn velouté from the stock to add more creaminess to the disk. You could also add a splash of cream or butter.

Creamy Corn Risotto with Bay Scallops

A KitchenInspirations Original Recipe

Serves 2 for a main course or 4 for an appetizer course.

Ingredients:

  • 200 g frozen corn see notes)
  • ~250 mL water
  • Pinch of salt
  • ~250 mL chicken bone broth (or the amount that would yield 500 mL corn broth in total)
  • 1 tbsp olive oil
  • 75 g sweet onion, finely minced
  • 10 mL roasted garlic purée
  • 120 g La Bomba Rice
  • 30 g clarified butter
  • 200 g bay scallops

Directions:

  1. To make the corn broth, bring the frozen corn, water and salt to a simmer for 15 minutes. Allow to sit for 20 minutes. Strain and reserve both the corn and broth separately. Reserve 70 g corn kernals, set aside.
  2. Add the chicken bone broth to the corn broth to make 500 mL stock and heat to a simmer.
  3. Purée the cooked corn (minus the 70 g) from the corn broth and press through a fine sieve. Reserve.
  4. Heat the oil in a medium Dutch oven and sauté the onions until translucent. Add the garlic. Add the dry rice and toast, stirring for 2-3 minutes.
  5. Add the warm broth 125 mL at a time, stirring constantly, adding additional broth as the rice absorbs it. The rice should be tender with a small bite to it and it should be creamy but not soupy. This process will take about 25 minutes. Add the puréed corn and stir well. Turn the heat off, cover and set aside.
  6. Dry the bay scallops well. Heat the butter in a cast-iron frying pan, add the scallops to the pan but do not crowd, we want seared scallops not steamed!
  7. When the scallops have cooked fully, add to the risotto and stir. Plate.

Notes:

  • Grilled corn would have been better but we were still on lock-down when I made this dish. Grilled corn cobs would have made excellent stock.
  • Bacon would have been a nice addition, I had actually forgotten I had some in the freezer, next time.

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This is one of the last recipes I developed in Spain, before we returned to reality on March 12. We’re already talking about two months next year, provided things settle down and the world becomes safe again. JT and I left on the second last plane to Gatwick from Almeria, they cancelled the flights the next day! We are so fortunate in so many ways. We hope everyone is doing well under the circumstances.

I was inspired by Chef David Rocco’s Instagram post but didn’t have some of the spices he used so I improvised, in addition , this was the culmination of my kitchen clean-out. It turned out exceptionally well and can be eaten as breakfast, brunch or lunch. Heck, you can even have it for dinner. It’s quite easy to prep and you can use whatever vegetables you have on hand, perfect for veg that may not be at their best.

Eggs in Purgatory Indian-style

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 90 g onions, diced
  • 15 mL EVOO
  • 2 g garam masala
  • 2.5 g cumin
  • 1.5 g meat masala
  • 5 g curry powder
  • 250 mL passata
  • 125 mL water
  • 3 g freshly grated ginger
  • 5 mL roasted, puréed garlic
  • 230 g frozen vegetables, defrosted and drained
  • 50 g grilled peppers, diced
  • 2 g fresh Cilantro, minced
  • Salt and pepper to taste
  • 2 eggs

Directions:

  1. Heat olive oil in a frying pan and sauté onions until golden. Add the spices and cook until fragrant. Add the passata and water and mix well. Add the vegetables and cilantro and mix until combined.
  2. Prepare an oven proof dish by rubbing with olive oil or butter. Pour in the vegetables and spread out evenly. Make two large divets in the vegetables and crack on egg into each one.
  3. Bake in a 200C preheated oven for 8-10 minutes or until eggs are cooked to your taste.

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Our little village in Spain has an awesome Indian restaurant at the far end. We ate there once and even though everything was great (food, service), we decided that going forward it’s a better take-out place because it just didn’t have a cool vibe (overly lit); and a bonus is that it’s far better value as take away, if you don’t order way too much rice, like I inadvertently did!

Even though the rice wasn’t expensive, I really hate throwing away good food so I kept it for something in the future. The future arrived in the form of a tapa! I made a spin on the famous Spanish Tortilla de Patatas but used rice, cauliflower purée and cheese instead of potatoes. It made a very tasty tapa which we later used as breakfast.

The measurements are approximate because I used leftovers.

Tortilla de Arroz, Coliflor y Queso

Makes 1 omelette about 20 cm in diameter (serves 4-6 people)

Ingredients:

  • 2 large eggs
  • 250 g cooked rice
  • 125 mL cauliflower purée
  • 125 mL milk
  • 50 g cheese, finely grated
  • 30 mL pesto

Directions:

  1. Combine all of the ingredients and whisk until smooth. Set aside for 20-30 minutes at room temperature.
  2. Preheat the oven to 350F.
  3. Heat a small 20 cm frying pan on the stove on medium heat and brush generously with olive oil.
  4. Pour the contents of the omelette into the hot frying pan and press evenly in the pan.
  5. Cook uncovered for 10-15 minutes.
  6. Place pan into the oven and finish cooking until a toothpick tester come out clean.
  7. Serve warm with a roasted garlic aioli.

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Happy Birthday, Mom. She would have been 84 today. She’s been gone 15 years and I still miss her.

It’s easy to come up with easy, healthy recipes when this is the view from your flat.

This is the view from our flat.

Although the kitchen is at the back, with no view, I strategically place my computer so that it faces the view. I pop out to the computer every few minutes to jot down the recipe as I come up with it. This view makes me edit a lot. It’ll get posted or nixed based on the JT review. This one was pretty good. Many vegan ‘cheese’ dip recipes use nutritional yeast to make it taste cheesy, so I thought this would taste cheesier, but it didn’t so the name was modified from Tangy Butternut Squash “cheese” dip to Tangy Butternut Squash dip.

The dip can be enjoyed with inferior views.

Tangy Butternut Squash “Cheese” Dip

Makes 500 mL dip

Ingredients:

  • 885 g Butternut Squash (about 1/2 a large squash)
  • 50 g roasted red pepper
  • Olive oil
  • 26 g roasted garlic
  • 5 g cumin, toasted
  • 1 g smoked paprika
  • 59 mL Vegetable Stock
  • 15 g nutritional yeast
  • 15 mL white vinegar
  • Chopped Cilantro

Directions:

  1. Preheat the oven to 350° F.
  2. Brush the cut side of the butternut squash with olive oil. Place on a baking sheet, cut side up and bake until soft, roughly 45 minutes. Scoop out the soft flesh into the heat-proof container of the immersion blender.
  3. Toast the cumin until you can smell it. Add it to the immersion blender container with the cooked squash. Add the toasted cumin, vegetable stock, nutritional yeast and lemon juice and blend until very smooth.
  4. Press through a fine sieve to achieve a super velvety texture. Stir in the chopped cilantro. Serve warm with toasted tortilla chips.

 

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I made this simple breakfast dish for overnight guests in early February. Unfortunately, they had to leave before they could be oven-ready so I popped them into the nuker and presto, done in three minutes! They are super easy to put together the morning of, but I wanted even less kitchen time so I assembled them the night before. To bake quickly, allow them to come to room temperature for an hour before you bake them.

Ham and Cheese Egg Cups

A KitchenInspirations Original Recipe

Serves 4

Ingredients:

  • 6 large eggs
  • 200 g of cooked ham
  • 200 g of grated cheese, divided
  • 50 g of tiny broccoli florets

Directions:

  1. Preheat the oven to 350F.
  2. Spray each ramekin with non-stick spray.
  3. Break the eggs into a medium bowl snd whisk well to break the yolks and combine with the whites.
  4. Add the ham and broccoli florets and mix well. Add the cheese, reserving a small amount to garnish the tops.
  5. Divide the mixture evenly between the four prepped ramekins. Garnish with reserved cheese.
  6. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Or you can nuke them for 3 minutes on high.
  7. Allow ramekins to sit for about 5 minutes before serving. Option to serve: Carefully turn out each egg cup onto a warm plate and turn right-side-up. Serve warm.

Winter has come. But the weather has been really strange because as soon as we have any snow accumulation, it warms up, the rains come and the snow melts.

Notes:

Inclusions are limitless:

  • Smoked salmon, capers, red onion slices, cream cheese.
  • Cooked shredded chicken, roasted red pepper cubes, avocado cubes, sliced onions, roasted corn, shredded jalapeño jack cheese, served with salsa.
  • Roast pork tenderloin, sluced red onions, sliced black olives, roasted red pepper and greek feta served with Tzatziki sauce.

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We have been doing a lot of entertaining since our return from Arizona. I love feeding my friends, it really does make me happy. A few weekends ago we had a marathon weekend entertaining on Friday, Saturday, Sunday AND Tuesday! Fortunately, I was able to plan ahead and make a few things for a couple of the dinner parties considering both friends had gluten-free requirements. First, I made a batch of the original recipe with almonds then I recalled that my dear friend’s hubby is a nut-hater (the food kind) so I created a chocolate version of the recipe. It was wonderful. I served them with coffee.

The snow just doesn’t want to stop.

Gluten-Free Chocolate Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies of various sizes

Ingredients:

  • 1 large egg, at room temperature
  • 95 g sugar
  • 1 tsp pure vanilla
  • 30 mL unflavoured oil
  • 50 g Gluten Free flour (I used this mix)
  • 15 g cocoa powder
  • 80 g milk chocolate chips

Directions:

  1. Pre-heat the oven to 250° F.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the vanilla and oil.
  3. Sift the gluten-free flour with the cocoa powder and salt together then fold into the egg mixture.
  4. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the chocolate chips onto the batter and gently push into the batter.
  5. Bake for 45 to 50 minutes or until evenly baked, turn the pan once about halfway.
  6. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter or break into natural shapes after it cools. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  7. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Notes:

  • I use an offset spatula to spread the batter onto the parchment paper.
  • This recipe will work well with store-bought gluten flour too.

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I have wanted a Tamagoyaki pan for the longest time. There are several cheap and cheerful ones on the market but they are all non-stick and to be honest, I just don’t care for the non-stick coating. This past Christmas, JT got me a cast iron Tamagoyaki pan and I love it! Tamagoyaki is described as a sweet yet savoury rolled omelette and it is ever-so moreish! I’ve made quite a few since the day I received this lovely gift and they have all been well received. I used Nami’s recipe over at Just One Cookbook and it’s a keeper. I generally make them for hors d’œuvres but you can easily make a lunch out of them. For Hors D’œuvres, estimate 2-3 pieces per person or about one half of a roll.

Tamagoyaki (Japanese rolled omelette)

Makes one rolled omelette about 5 cm in diameter and 20 cm long (or the width of your pan).

Ingredients:

  • 3 large eggs
  • 30 mL neutral flavor oil (vegetable, canola, etc)
  • 45 mL dashi
  • 5 mL soy sauce
  • 1 tsp sugar (optional)
  • 5 mL mirin
  • slice of cheese

Directions:

  1. Combine the eggs, dashi, sugar (if using) soy sauce and mirin and whisk well.
  2. Bring the Tamagoyaki pan to medium heat. Brush the entire surface with oil. Pour about 30 mLs of the egg mixture into the pan and tilt to spread the egg mixture evenly. Lay a single slice of cheese onto the omelette allow it to melt.
  3. Using a heat resistant spatula, begin rolling the thin layer of egg starting from the sloped end of the Tamagoyaki pan and move it back to the sloped end. Brush the entire Tamagoyaki surface with oil again and repeat pouring and rolling until all of the egg mixture has been used.
  4. Roll the Tamagoyaki in a parchment-line bamboo or plastic sushi mat and hold with elastics for about 5 minutes. Slice into six even slices. Serve warm.

Notes:

  • Nami has a great video to show how to accomplish this task; it’s not difficult at all and it doesn’t take long to become quite expert at achieving the perfect Tamagoyaki!
  • Nami adds about 2 teaspoons of sugar to her recipe but I reduced it to one, then one time, I totally forgot and didn’t miss it. The mirin is sweet enough.
  • To get the cool texture, roll the Tamagoyaki in a bamboo or plastic sushi mat and allow to sit for 5 minutes. I line my bamboo sushi mat with parchment to protect it.
  • Serve with finely shredded daikon radish seasoned with a little rice vinegar.

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As you know, we spent just over a month in Arizona again, and our friends house-sat for us. I made these tasty treats for dessert the night before we left, they absolutely loved them. The cornflakes replaced the graham crackers and we didn’t even miss them. I have made these treats a few times since then.

I often get my dessert inspiration from my dear friend Liz, that Skinny Chick Can Bake; this tasty treat came from her but I modified it to be gluten free. Although I’ve never tasted the original version, I can tell you hands down that this one is a real winner! If you like peanut butter and chocolate, give this super easy, tasty treat a go.

Gluten-Free Reese’s Peanut Butter Squares

Makes one 20 cm pan

Please click here for the original recipe.

Ingredients:

  • 15 mL butter, melted
  • 120 g corn flakes, pulsed to a powder
  • 170 g icing sugar
  • 195 g natural peanut butter
  • 6 g sea salt
  • 190 g semi-sweet chocolate chips
  • 15 g butter or vegetable oil

Directions:

  1. Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
  2. Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
  3. Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
  4. Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
  5. Slice with a warm, dry knife, wiping between slices.

The winter light is quite evident here, but don’t allow that to dissuade you, these are very yummy.

The cornflakes add an incredible texture that make these taste just like Reese’s Peanut Butter Tarts, only better!

Notes:

  • I’ve used a variety of natural peanut butters (no sugar or salt) to make these, including crunchy, with no substantial difference to the outcome of this recipe.
  • To make this recipe vegan, try melted coconut oil. Although I have not tried using melted coconut oil, I’m certain it would work because there is not much in the recipe.
  • Once the recipe initially sets, you can bring the bars to room temperature to serve.
  • Try using other nut butters (such as Hazelnuts) to up the ante!

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Like many blogs have already declared, it is officially soup season in this part of the world. I often use lentils to “beef” up soups because they are super filling. JT loves creamed soups and I love brothy soups, so to be fair, I try to make a variety of each type to keep us both happy. That way he doesn’t complain when I make Phố or chicken soup at least once a month (read: week). This was a spur of the moment creation that was so tasty, that I wanted to make sure that I remembered what I did. Hope you enjoy it too.

Creamed Cauliflower, Lentil and Coconut Soup

A KitchenInspirations Original Recipe

Makes about 750 mL soup

Ingredients:

  • 1 small head cauliflower, cut into florettes
  • 1 small sweet onion, chopped
  • 1 small garlic clove, minced
  • 50 g red lentils
  • 250-400 mL vegetable or chicken stock
  • 250 mL coconut milk
  • 15 mL EVOO

Directions:

  1. Heat a large dutch oven with the olive oil and sauté the onions until translucent. Add the cauliflower and garlic and sauté for 5 minutes.
  2. Add the 250 mL chicken stock and lentils and cook until everything is soft. Blitz with an immersion blender slowly adding coconut milk, blending until smooth. Add more chicken stock to achieve your desired thickness, if necessary.
  3. Serve piping hot.

 

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