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Archive for the ‘Vegetarian’ Category

I remember seeing these tasty morsels a few years ago and was intrigued by the tapioca flour ingredient but I soon forgot about them. Recently, we were watching America’s Test Kitchen and by fluke, they were making a batch which reminded me how much I had wanted to make them. These days, more and more of our friends have become gluten intolerant or simply wish to reduce their gluten intake so this recipe comes at the right time. Plus the weather is perfect for cocktails on the back deck while the sun moves across the sky for its exit. I’ve made a few adjustments to the original recipe and have converted it to metric weight measures because that is my preference for baking.

We loved these little cheesy dough balls and you can bet that I will make them again and again. I hope you try them too.

Would you care for a few with your cocktail?

Brazilian Cheese Bread (gluten-free, lactose-reduced)

Makes 50-60 little balls. For the original recipe, please click here.

Ingredients:

  • 390 g tapioca flour (starch)
  • 2 g baking powder
  • 10 g plus 2 g salt, divided
  • 2 eggs, plus 2 egg yolks, divided
  • 200 mL lactose-free milk
  • 25 g unsalted butter
  • 115 mL grapeseed oil (any vegetable oil)
  • 212 g sheep’s milk semi-firm cheese

Directions:

  1. Combine tapioca flour, baking powder and salt and mix well in the large bowl of your stand mixer.
  2. In a small saucepan, heat until just boiling the milk, butter and grapeseed oil.
  3. While mixing the flour on low spead, add the hot milk solution and beat well for about 3 minutes.
  4. Add the eggs one at a time and beat for about 8 minutes or until dough is shiny and smooth.
  5. Add the cheese and mix for about 1 minute.
  6. Preheat the oven to 450° F. Prepare a baking sheet by lining it with damp parchment paper. Put the baking sheet on top of another baking sheet (these little breads tend to burn on the bottom so insulating the bottom will help them bake more evenly).
  7. Scoop out 15 mL spoonfuls the prepared baking sheet. It’s easier if you dip your scoop into water each time. Shape into little balls.
  8. Combine the egg yolk with the 2 g salt and mix well.
  9. Brush the egg yolk mixture on top of each dough ball and bake until tops are golden and crusty 18-20 minutes. Turn the pan around for the last 5 minutes of baking.
  10. Refrigerate the dough while baking the first batch. Repeat making little balls of dough until finished.
  11. Cool for 10 minutes and serve.

Notes:

  • Check the saltiness of the cheese you use, and adjust the salt measurement accordingly. I found America’s Test Kitchen recipe was a little saltier than I like.
  • I used Starkey and Hitch goat’s milk gouda in this recipe.
  • America’s Test Kitchen found the dough too sticky to work with so they rested the dough in the refrigerator for 2 hours before baking. I did not find the dough too sticky so I skipped that step (it’s about the same as choux pastry) .
  • The recipe is as easy as making choux pastry but the texture is quite bready.
  • Freeze in a zip-lock baggy. To reheat frozen balls, bake them at around 275° F until defrosted and warm.

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Japanese Pancake

I tend to crave light Asian flavours and textures during the summer heat and when I saw my dear friend Sissi post about Japanese pancakes again, I had to try them. They are filled with lightly cooked cabbage, topped with soft, earthy mushrooms and garnished with a spicy-sweet mayo. I have to admit, they are rather moreish and even JT got out his phone to add this dish to the list of “What to eat, when we have no idea on what to eat!” I cheated and used packaged shredded cabbage and I think if I had shredded the cabbage in a finer texture, it would have been even more pleasurable. Sissi gives some wonderful pointers about these unique savoury pancakes.

Serve these delicate, delicious pancakes with your choice of sauce, the options are endless.

Japanese Pancakes

Serves 2 luncheon-size pancakes

Ingredients:

  • 60 g onion
  • 100 g cabbage, thinly shredded
  • 50 g black oyster mushrooms, thinly sliced
  • 40 g “00” flour
  • 2 g baking powder
  • Salt to taste
  • 1 egg
  • 100 mL chicken stock
  • 10 g roasted garlic

Directions:

  1. Sift the flour and baking powder together. Set aside.
  2. Whisk the egg, chicken stock and roasted garlic together then add the flour and baking powder and salt, if using. Whisk until smooth. Set aside.
  3. Combine the onion and cabbage and mix well. Pour the batter over cabbage mixture and toss until coated and cabbage sticks together.
  4. Heat a small frying pan with a small amount of oil so the batter won’t stick. Scoop half of the batter into the pan, distributing evenly. Arrange half the mushrooms on top and press gently into the pan.
  5. Cover and cook the pancake until side 1 is golden, flip gently and cook covered until side 2 is golden and the inside has set, about 5-7 minutes.
  6. Serve hot garnished with thinly sliced green onions, black sesame seeds and sweet and spicy mayo.

My sweet and spicy mayo is simply about 15 mL mayonnaise with a dash of sriracha sauce and honey, mix well and pipe through a fine hole in a ziplock baggy.

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Summer has finally rolled in along with the humidity that comes along for fun. I get tired of the humidity but I won’t complain, winter is just around the corner and I’ll be longing for the sunshine and heat soon enough. I am constantly looking for cool summer dishes that don’t need a lot of heat or kitchen time and this salad fits the bill. Shirataki noodles are an acquired taste, they have an unusual aroma straight out of the package and the texture can be a bit off-putting. But once you get the taste for it, it’s really addictive. I love the fresh ingredients that we toss in with the noodles, it’s a wonderful summer meal. And it’s very little effort other than marinating the noodles overnight. The marinating helps manage the strong aroma of the noodles.

Shirataki Noodle Salad

A KitchenInspirations Original Recipe

Serves 2 as mains or 4 as sides

Ingredients:

  • 1 package shirataki noodles (about 200 g)
  • 30 mL dark soy sauce
  • 30 ml rice vinegar
  • 15 ml hoisin sauce
  • 25 mL sesame oil
  • Coleslaw
  • Salad shrimp
  • 30 mL rice vinegar
  • 5 mL honey
  • 15 mL toasted sesame oil
  • 15 mL soy sauce
  • Sesame seeds and green onion for garnish

Directions:

  1. Rinse the noodles 5-6 times in cold water.
  2. Combine the soy sauce, rice vinegar and hoisin sauce and mix well.
  3. Pour over the rinsed noodles and turn several times until well coated.
  4. Refrigerate overnight.
  5. Strain and stir fry the noodles in the hot sesame oil until most of the moisture has dried off, some bits can be crunchy.
  6. Allow to cool completely.
  7. Toss the noodles with the coleslaw and shrimp. Set aside.
  8. Make up the dressing by combining the second rice vinegar, honey, toasted sesame oil and soy sauce and mix well.
  9. Pour over the salad and garnish with sesame seeds and thinly sliced green onions.

This salad is quite versatile, in the photo below, I had some shredded spinach in the fridge so in it went!

This salad has a lite marinade and I used shredded BBQd chicken.

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You may have noticed that I missed a post last week, I am sorry but things came to a head as the renovation is slowly completing. We have moved in but there are still a few minor things that need finishing and our Contractor is doing relatively well to get them done, at a snail’s pace! Of course, everyone will say that but we are tired. I’d like to get all my clothes into the new closet and wall units. Get’er done, as they say!

Light, cheesy, delicious with a touch of sweet corn.

I saw this awesome recipe in the LCBO’s latest Food and Drink and I really wanted to make it. We invited my SIL over for lunch to show her the reno and what perfect opportunity to make a fancy Al Fresco lunch. I already had everything in my pantry, even the BBQ’d corn kernels (they were in the freezer) and it was so easy. This one was actually my test run and it turned out very well. I think the only thing I’d change is to add a little crispy bacon because who doesn’t love bacon!

Sweet Corn and Gruyère Soufflé

For the original recipe, please click here.

Makes 500 mL of soufflé batter, I used 2x 250 mL ramekins for this shot.

Ingredients:

  • 15 g unsalted butter, plus extra for greasing ramekins
  • 4 g Parmesan, finely grated
  • 60 g cooked sweet corn kernels
  • 60 g bacon, crispy
  • 30 g Gruyère, grated
  • 6 g finely chopped chives (about 1 bunch)
  • 6 g flour
  • 95 mL milk
  • 2 large eggs, separated
  • pinch salt (I forgot this and JT wasn’t the wiser, cheese has a lot of salt and so does Dijon, so be careful)
  • 30 g Dijon mustard

Directions:

  1. Preheat the oven to 400° F. Butter the ramekins and sprinkle the parmesan into it to coat the sides and bottom, knock out excess (save to sprinkle on top). Set aside.
  2. Combine the corn, gruyère and chives and mix well. Set aside.
  3. Melt the butter over low heat and add the flour, whisking until it is lightly toasted. Drizzle in the milk while whisking and cook for 2 minutes to create a smooth sauce. Add the salt.
  4. Remove from the heat and add the egg yolks and Dijon mustard and whisk until smooth.
  5. Pour the hot liquid into the corn mixture and mix well.
  6. Beat the egg whites until stiff and fold about 1/3 into the corn mixture to loosen. Fold in the remainder evenly.
  7. Pour into the prepared ramekins and smooth out the top with an offset spatula (I did not do the latter on first try). Bake in a hot oven for 30-35 minutes or until nicely risen and golden. Serve immediately.

Pull up a chair and dig in.

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We frequent a French bistro in the city, Le Select, in fact, it’s probably our favourite restaurant in the city! JT alternates from the menu items, but I like my favourites (French Onion Soup, Steak Tartare) and seldom stray from them. We tend to share an appetizer and the last time we were there, the table next to us could not say enough about the Terrine de Poisson Fumé, an airy terrine of smoked Georgian Bay whitefish served with grilled home-baked Foccacia so we had to have it. It was wonderful. Smooth, creamy, full of smoky flavour, we loved it so much, I had to make something like it for a dinner party. 

This is Le Select’s version, our inspiration.

Smoked Salmon Mousse with Dijon Sesame Bark

A KitchenInspirations Original Recipe

Makes about 375 mL mousse

Ingredients for the Salmon Mousse:

  • 150 g smoked salmon, roughly chopped
  • 100 g cream cheese, cubed
  • 2 g anchovy paste
  • 100 mL whole milk
  • 120 mL water
  • 2 g agar-agar

Directions for the Salmon Mousse:

  1. Dissolve agar-agar in the water and slowly bring to a boil. Boil for 2 minutes or until the agar-agar is completely dissolved. Set aside to cool slightly.
  2. Meanwhile, add the salmon, cream cheese, anchovy paste and whole milk to a food processor (choose one that will emulsify the salmon to a smooth, creamy consistency (my Magic Bullet did a great job).
  3. Once the agar-agar has cooled somewhat, whisk into the salmon mixture until smooth.
  4. Prepare silicon your mould by spraying it lightly with water. Pour the salmon mousse into each mold evenly. Allow to set in the refrigerator.
  5. Serve with gourmet crackers or toasted baguette.

Dijon Sesame Bark

Ingredients:

  • 20 g sugar
  • 5 mL honey
  • 5 mL water
  • 30 g sesame seeds (black and white)
  • 5 g butter
  • 5 mL Dijon mustard

Directions:

  • Mix the sugar with the dijon, honey and the water and cook over medium heat until everything has dissolved. Allow to come to a boil and slightly darken.
  • Stir in the sesame seeds and continue to cook until it is about 300° F. Remove from heat and add the butter and Dijon mustard and stir well to incorporate.
  • Pour the content onto a Silpat sheet or buttered baking sheet and spread out thinly. You may wish to cover with parchment and roll with a rolling pin.
  • Allow to cool, break into smallish bits or shards to sprinkle over the salmon mousse.

Assembly of the Smoke Salmon Mousse Plate:

  1. Carefully unmould the salmon mousse and place in the centre of a plate. Sprinkle with the dijon sesame bark (or serve bark in shards as below) and serve with toasted baguette slices or crackers.
This is how I served the mousse for a recent dinner party.

Notes:

  • You may use the traditional smoked salmon that is thinly sliced but I used a Wild Pacific Salmon Side we hot smoked on the Big Green Egg. 
  • Any smoked fish would work, as long as you can purée it smoothly.

 

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Our last trip to Europe was a culinary shopping success, but sadly failed miserably in the Fashion area, particularly shoes. My shoe shopping times were constantly thwarted by siesta, and when there wasn’t siesta, I just wasn’t in the mood. I guess it just wasn’t my time. That isn’t to say that there wasn’t shopping, because there was quite a bit of shopping to be had, and I did my fair share, in the culinary field.

I brought back a variety of things that will be revealed in due time but now I shall direct you to this very delicious dessert/snack of peach and coconut jelly squares made with agar-agar. I have been wanting to buy this stuff but I have only ever found flavoured product so when I spotted it at my favourite grocery store in Almeria, I was all over it. Figuring out what to do with it was another story, so many interesting recipes. But what I really needed was a test experiment to see what exactly the texture of jelly that agar-agar creates. You see, we had the most luxurious, smoked fish mousse at our favourite French bistro and I was determined to recreate it. I was fairly certain that it was not made with gelatin because the texture was way to creamy and easily spreadable. It was so silky and smooth spread across some toasted baguette, it was a wonderful textural and taste experience. Making this light dessert showed me the proportions I needed to make a smooth, yet spreadable smoked fish mousse.

This is a recipe modified from this tasty recipe. I used peaches because I had peaches at home (frozen from the previous spring). It’s refreshing and the texture is smooth and creamy but it also has a bit of a gelatinus mouthfeel.

Peach and Coconut Jelly Squares

Ingredients:

Peach Layer

  • 100 mL grilled peach purée (roughly about 2 peaches peeled and chopped)
  • 5 mL lime juice
  • 150 mL water
  • 2 g 1 agar-agar powder
  • 30 g monk fruit crystals 
  • 5 mL vanilla

Coconut Layer

  • 200 mL cup water
  • 1 tsp agar-agar powder
  • 45 g monk fruit crystals
  • pinch of salt
  • 200 mL coconut milk

Directions:

  1. Add the water to a saucepan and add the agar-agar, slowly bring to a full boil, and stir until the agar-agar has completely dissolved. Add the monk fruit crystals and stir until dissolved.
  2. Add the peach purée and vanilla and stir to combine well. Pour into the mould.
  3. For the coconut layer, add the water to a saucepan and add the agar-agar and slowly bring to a full boil and then stir until the agar-agar has dissolved. Add the monk fruit crystals and stir until dissolved, add the salt and coconut milk and stir to combine well.
  4. Once the peach layer has set (this happens as it cools, does not need to be refrigerated), carefully pour the coconut layer over it. Both layers should be warm so that they stick together.

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I was recently awed by some wonderful buns made by my Canadian friend A-Boleyn. Of course, I have seen these beauties on my Australian friend’s blog, Not Quite Nigella, too! I have been wanting to bake these bad boys for a while but have not had an opportunity since we’ve been trying to reduce our carb intake. But, during a particularly grey day in March, with an upcoming brunch ahead, I decided to go for it.

They don’t take much more effort than a normal bun but OMG, they are so light and fluffy and ever-so-tasty! Many-a-bloggers have indicated that converting a normal bread recipe just takes it to a higher level, so next time I’m looking for a high-carb treat, I’m going to Tangzhong the recipe (is that a thing?).

Tangzhong Dinner Rolls

For the original recipe, please click here.

Makes one 10 rolls about 71 g each (before baking)(see notes)

Ingredients for the Tangzhong:

  • 20 g “00” flour
  • 100 mL water

Ingredients for the Dough:

  • 350 g “00” flour
  • 7 g rapid rise yeast
  • 50 g caster sugar
  • 1 tbsp milk powder
  • 125 mL milk (I used 3%)
  • 1 large egg
  • 50 g unsalted butter, room temperature
  • 1 egg for glaze
  • Sesame seeds

Directions:

  1. Combine the flour and water in a small saucepan to make the Tangzong and cook stirring often until thickened like wallpaper paste. Set aside to cool.
  2. Combine the milk, egg and Tangzong and whisk until smooth. In the bowl of your stand mixer, sift together the flour, yeast, sugar and milk powder. Add the milk mixture and mix on low speed until combined.
  3. Add the room temperature butter and knead on high speed until the dough becomes stretchy and separates from the sides (it is seriously, about 15 minutes).
  4. Lightly oil another bowl and transfer the dough into it. Cover with a clean cloth and allow to rest in a warm, dark area for 2 hours or until doubled in size.
  5. Shape the dough into 10 equal portions, rounding them out like dinner rolls (mine were an even 71 g each, see notes for next time). Cover with a clean cloth and allow to rest another hour.
  6. Preheat the oven to 400° F. Brush the dough balls with the whisked egg and sprinkle with sesame seeds if using.
  7. Bake for 15-20 minutes or until deep golden in colour (internal temperature should be 200° F). Transfer to a wire rack and cool slightly before serving. Store in an airtight container for a day or two or the freezer if storing longer.

Notes:

  • I will definitely make these significantly smaller next time, even though the original recipe made 8 and I made 10, these rolls are HUGE, perfect for burgers! For dinner rolls, I think I would make them 50-60 g instead of the 71 g each.

 

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