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Posts Tagged ‘Gluten Free’

As you may well know, I am not a fan of buying ready-made seasonings. I always try to make my own and that way I can customize it to my own taste. This one is a perfect example. It’s wonderful on fish or chicken and it’s salted to my taste instead of the ridiculous amounts of salt in store-bought versions. The sugar is optional, I have used erythritol as well, works similarly and the taste is still good due to the flavours of the other ingredients.

This seasoning is particularly good on grilled meats, we’ve been grilling on the Big Green Egg all winter and loving it. The intense smoke infuses into everything we grill and it is awesome.

Tex-Mex Seasoning

Ingredients:

  • 10 g dehydrated onion flakes
  • 5 g granulated garlic
  • pinch of smoked sweet paprika
  • pinch of cayenne pepper
  • 3 g cumin
  • 10 g brown sugar
  • salt to taste

Directions:

  1. Combine all of the ingredients in your spice grinder and grind until onion and garlic are pulverized and the blend is a fine powder.
  2. Store in an airtight container in a cool, dry spot.

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Happy New Year! These shrimp cakes are chuck-full of shrimp, in fact, they are more shrimp than cake! And they are packed with the fresh flavours of ginger, cilantro and green onions which work incredibly well with the sweet succulent shrimp! I had intended on freezing them, but they disappeared too quickly so unfortunately I have no idea how they would perform after being frozen. They really don’t take long to put together and they pan fry so quickly, you could make them up in the morning and hold them in the refrigerator until needed, then reheat them at 250F for about 30 minutes. These luscious babies are definitely going on my New Years Eve tapas menu.

Gluten-Free Vietnamese Shrimp Cakes

For the original recipe, please click here.

Ingredients:

  • 2 eggs
  • 100-125 mL water
  • 1 tsp fresh ginger
  • 1/2 tsp baking powder
  • 30 g coconut flour
  • 1/2 tsp sea salt
  • 10 g fresh cilantro, chopped
  • 30 g green onions, finely sliced
  • 100 g celeriac, finely grated
  • 454 g Raw Shrimp, chopped roughly
  • Grape seed oil for frying

Directions:

  1. Whisk eggs with water and ginger.
  2. In another bowl, combine baking powder, coconut flour and sea salt and mix well. Pour the wet ingredients into the dry and mix into a paste.
  3. Add the remaining ingredients (cilantro, green onions, celeriac and chopped shrimp and mix well.
  4. Heat grape seed oil in pan (about 1 cm deep). Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
  5. Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce).

Notes:

  • You may use a blended gluten-free flour mix instead of just plain coconut flour, but I found the coconut flour flavour works really well here.
  • Don’t like frying? Try baking them in a 350F

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We are knee deep in cocktail party season and I’m going to post a recipe that will keep you on budget! Do you love Boursin? Are you appalled at the price? In Toronto, a little 150 g (a touch more than 1/2 cup) pot could cost $6.00+++!!! So I improvised and created this herb-infused cream cheese spread, it’s equally as good and costs a lot less! Make this a couple of days in advance so the flavours have time to meld, you won’t be sorry.

Herbed Cream Cheese Spread

Makes about 250 mL or 1 cup.

Ingredients:

  • 30 mL olive oil
  • dry or fresh herbs, to taste
  • garlic, minced finely
  • 70 g butter, softened
  • 100 g cream cheese, softened
  • 100 g ricotta
  • salt & pepper, to taste
  • Chives or green onions, finely chopped

Directions:

  1. Heat olive oil over low heat with the fresh herbs and garlic, simmer for 10 minutes to infuse. Allow the infused oil to cool completely.
  2. Pour infused oil through a fine sieve and reserve, discard herbs and garlic.
  3. In a small processor, pulse the cheeses and butter together until light and fluffy. Slowly pour in the cooled olive oil and continue to pulse until it has been entirely incorporated and smooth. Season with salt and pepper.
  4. Serve at room temperature and watch it disappear.

Notes:

  • The first time, I used a combo of fresh lemon thyme, rosemary, tarragon and Greek oregano. This time, I used finely grated Herbes de Provence.
  • I had homemade ricotta, but if you do not, just double the cream cheese, it’s still delicious!
  • Use whipped cream cheese for a similar texture to the actual Boursin.
  • I like to serve this spread in a small glass pot but any container will do. To serve similar to the actual Boursin, line a ramekin with plastic wrap and pack the spread into the plastic wrap and freeze. To serve, Remove from the freezer and invert on a platter and remove plastic wrap. Allow the dome to come to room temperature.
  • Serve with bread, crackers or crudité.

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Way back in later September, JT and I rented our neighbours’ cottage in Muskoka. Its vista reminds me of our beloved cabin that we no longer visit. But that’s a whole other story for some other time. Right now, I’d like to focus on the cottage we rented, and its beautiful views. Click on the images below to view the gallery.

We invited some dear vegetarian friends up for a couple of days and one of the days we had a grazing dinner of tapas and cheeses. One dish that was very successful was the mushroom and chestnut paté with cognac. You would be hardpressed to guess this does not have any meat. The texture is creamy and smooth with great depth of flavour.

Mushroom and Chestnut Paté with Cognac

Makes 125 mL Paté

Ingredients:

    • 100 g roasted chestnuts, roughly chopped (I used this one)
    • Handful of raw cremini mushrooms
    • 1 shallot, roughly chopped
    • 2-3 cloves roasted garlic
    • 80 g butter, room temperature
    • 15 mL EVOO
    • 30 mL cognac
    • pinch of nutmeg
    • pinch of allspice
    • pinch of salt and black pepper
    • ~20 g butter, to top off paté

Directions:

  1. Melt 20 g butter with the olive oil in a pan. Sauté the shallots until caramelized, add the mushrooms and cook until softened. Add the chestnuts and sauté lightly until softened. Deglaze the pan with the cognac.
  2. Set aside to cool.
  3. When cool, add the cooked ingredients to a food processor or jar of the immersion blender. Add remaining softened butter (not the melted butter at the end of the list), roasted garlic and spices and pulse until very smooth.
  4. Add the paté to a plastic-lined pan and press into the corners or into a shallow mason jar, as pictured, and smooth the top over. Pour melted butter over the top and allow to harden.
  5. Allow this paté to come to room temperature before serving.

Notes:

  • You may substitute the butter with vegan butter should you desire, however I am unsure of the impact it would have on the overall flavour.
  • You may use any type of mushroom, I love cremini’s earthy sweetness.

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We are knee-deep in entertaining season so I thought I’d share some easy recipes for entertaining. Homemade dips are simple to make and are a million-times better than store-bought dips. I’ve suggested grilling the eggplant for a smoky flavour in my recipe but if your grill is tucked away for the long winter, you can broil them for a similar effect.

Speaking of entertaining, do you own a wood-burning fireplace or know someone who does? Do you struggle to bring wood in from your wood pile when you have friends over? The sawdust and bits of wood alway stick to your clothes and the number of trips in and out is tiring! I have a solution! I’ve created a handy log carrier, hand made by yours truly in Canada! This is the perfect gift for the wood burning fireplace owner! Made of heavy duty denim, with a copper handles, these carriers can hold 12-14 kg (25-30 lbs) of wood, the perfect amount for a roaring fire without breaking your back! They are $60 (Canadian) each or two for $100 (Canadian). Shipping within Canada and to the US is available but you’ll need to contact me before November 23 to make sure you get it by Christmas. Now let’s get busy and make some baba!

Baba Ganoush

For the original recipe, please click here.

Makes about 400 mL dip

Ingredients:

  • 8 small Thai aubergines, halved and seeded
  • olive oil
  • 2 cloves of roasted garlic
  • 15 mL tahini
  • 6 g cumin
  • extra virgin olive oil
  • juice of half a lemon
  • sea salt to taste

Directions:

  1. Grill aubergines on very hot BBQ, until skin is charred and the flesh is soft (we did ours mostly on the skin side on the BGE).
  1. Roast the garlic in a parchment pouch wrapped in foil. Cool.
  2. Peel the charred skin and away from the aubergine and discard, peel roasted garlic and discard skins.
  3. In the bowl of your food processor, add all of the ingredients and purée until smooth, season to taste.

Notes:

  • I like to toast my cumin for big flavour.
  • Use raw garlic if you wish, we have developed a bit of an aversion to raw garlic so I roast it whenever possible.
  • Use as much olive oil to give you a smooth dip.
  • I would not substitute peanut butter for the tahini in this case.
  • If you like a tarter dip, add more lemon juice.
  • Seeds of the eggplant tend to be bitter, so I’d remove them.

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This past July, we traveled to Wisconsin to visit friends at their gorgeous lake house; it was bittersweet because they were selling it to move down to Arizona for good. The weather wasn’t great so we only got in one very short boat ride but we enjoyed every last minute. We shall miss visiting this little gem in Wisconsin. But that just means we’ll be visiting Arizona even more!

While we were in Wisconsin, our dear friends introduced us to an incredible product: Rick Bayless’ Fonterra Grill salsa! It was to die for! The layered flavours of grilled vegetables and fresh cilantro created a complex salsa that was totally unexpected, so of course, I had to try to recreate it upon our return. I used our Big Green Egg which is the ultimate charcoal barbecue! It imparts the most incredible smoky flavours but if you have gas or propane, just fire up some wood chips on the side for a similar experience.

Grilled Vegetable and Cilantro Salsa

A KitchenInspirations Original Recipe

Yields about 1 Litre of salsa (about 4 cups)

Ingredients:

  • 1.5 kg tomatoes, seeded (reserve seeds and pulp for tomato jam)
  • 2 sweet red peppers
  • 4 jalopeño peppers, seeded and veins removed or to taste
  • 2 nora peppers, rehydrated in warm water, skins and seeds removed (yields about 15 mL flesh), optional
  • 1 sweet onion
  • 1/2 garlic bulb, skin on
  • 2.5 mL smoked sweet paprika
  • Salt
  • Cilantro leaves, good handful or to taste
  • juice of 2 limes

Directions:

  1. Remove seeds and pulp from the tomatoes and set cut-side down on a cooling rack lined with parchment paper. Overnight is best, you want to dry out the tomatoes as much as possible.
  2. Roast the tomatoes, peppers, jalapeños and onion on an open flame (I used our Big Green Egg) until softened and slightly charred. Wrap the garlic in parchment and then foil and roast over the open flame until soft.
  3. Remove the skins from the tomatoes, peppers and garlic, discard skins. Add roasted veggies and cilantro leaves to a food processor and chop to desired consistency. Add salt and lime juice and pulse to combine.
  4. Add the scraped flesh from the Nora peppers to the processor and pulse a few more times.
  5. Fill sterilized jars with the salsa. If you are not using right away, you will want to process the jars in the typical canning methods. I processed my salsa for 15 minutes.

Tomato Jam

Yields a scant 250 mL (1 cup) tomato jam

Ingredients:

  • 370 g tomato pulp (all the seeds and pulp from the tomatoes that you plan to roast for the above recipe)
  • 100 g shallots, minced finely
  • 10 g garlic, minced finely
  • 15 mL EVOO
  • 50 mL cooking sherry
  • 15 mL white balsamic vinegar
  • 1.25 mL baking soda
  • basil, chiffonade
  • salt, to taste

Directions:

  1. Cook the onions and garlic until caramelized, deglaze the pan with cooking sherry. Add the tomato pulp, basil, season with salt and then add the baking soda, being careful because the baking soda will foam up.
  2. Cook for about an hour until most of the water has cooked off. About half-way through the cooking, add the white balsamic vinegar and stir well.

Notes:

  • I used a combination of vine-ripened tomatoes and Roma because that is what looked the best to me.
  • I have mentioned this before, baking soda neutralizes the acidity of the tomato and therefore there is NO NEED TO ADD SUGAR (yes, I yelled that!).
  • You could do whatever you wish with the pulp, I just don’t like throwing away food!
  • Since this post was written, I’ve made two additional batches of this salsa and the last batch was rush so I used the entire tomato instead of seeding it, it made for a wetter salsa so I strained it before canning. The seeds added a bit more texture that wasn’t unpleasant. But, I’d still go the extra mile and seed the tomatoes if I have the time.

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Late in the summer, I got together with a dear friend whom I haven’t seen in quite some time. We had a long lunch chatting about what’s going on in each of our lives and ended up reminiscing about wonderful vacations we have each had in Spain. Of course, my head goes directly to food and I had couldn’t stop thinking about a spectacular dish we had during one of our first meals in Almaria: a scallop wrapped in Iberian bacon bathed in a corn emulsion! It was out of this world. The delicate flavours worked so well together. I thought this dish could make a lovely starter or a beautiful amuse bouche, appetizer or light main course for the holidays; of course, I put my own little spin on it and it is equally as compelling. In the Notes area, I have made suggestions on how to make this dish vegetarian or vegan.

This scallop wrapped in Iberian bacon bathed in a corn emulsion is the artistic creation of Joseba Anorga Taberna, a contemporary restaurant rated as one of the top ten in Almeria.

Seared Scallops in Creamy Grilled Corn Velouté

A KitchenInspirations Original Recipe

Serves 4 as an appetizer or 2 as a main

Ingredients:

  • 300 g grilled corn (or frozen corn)
  • ~200 mL chicken stock
  • 20 g roasted almonds (with or without skins)
  • sea salt to taste
  • 20 g pancetta, cut into small bits
  • 15 mL grapeseed oil
  • 4-6 large scallops
  • butter
  • 45 mL white wine vinegar
  • Splash of water

Directions:

  1. Rince frozen corn, if using, to defrost. Purée the corn with almonds and the chicken stock until desired consistency is achieved (I used 200 mL for a thicker velouté). Press through a fine sieve to catch all of the corn skins, discard skins. Reserve the creamed corn at room temperature until required.
  2. In a small pan, fry the pancetta in the grapeseed oil until crisp; set on paper towel to remove excess oil. Reserve the pancetta fat (there isn’t much).
  3. Add the butter and reserved pancetta fat to a large cast iron frying pan. Dry the scallops well. When the oil is smoking hot, add the scallops and sear each side without turning or moving. The scallops will release from the pan when they are ready. Flip each scallop only once.
  4. Remove the scallops and cover to keep warm.
  5. Deglaze the pan with the white wine vinegar and splash of water, if using and reserve for drizzle (I did not need to add water).
  6. To serve, spoon the corn velouté into shallow bowls (I like a rimmed soup bowl for a main or a small shell dish as an appetizer. Add the hot scallops, sprinkle on the crispy pancetta and drizzle with the deglazing liquid. Serve immediately garnished with shallot curls.

The subtly sweet corn compliments the delicate sweetness of the scallop, and then there is the salty bacon and the acidity of the pan juices. Heaven!

Notes:

  • This dish can easily be made into a vegetarian or vegan by using King Mushrooms instead of scallops as I have done here (they have a similar texture to scallops and will sear just like scallops). Substitute a robust olive oil for the butter and vegetable stock for chicken stock. Obviously, omit the pancetta but sprinkle the finished dish generously with sea salt for balance.
  • Searing is possible only when the scallop or King Mushrooms are perfectly dry, so pat them dry before you cook them.
  • If you are using frozen corn, add a pinch of sweet smoked paprika to emulate the smokey flavour of grilled corn.

This was our actual dinner, it was very tasty indeed.

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