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Posts Tagged ‘Gluten Free’

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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I have no idea what happened to the original post, way back from 2011, but all that the blog post ended up with are some bad photos and no recipe! So here I will post this tasty recipe again, just in time for BBQ season down under! This marinade and BBQ sauce would be quite tasty on tofu or Seitan, we usually have it on chicken.

Did I ever recount the time I won a slow cooker from Chef Roger Mooking’s website? It was a New Years Eve contest, you were to depict a photo that describes your New Years Eve. Of course, I set up a shot using several booze bottles, a few undergarments, tools and a lamp shade! I won runner up but they sent me the same grand prize! Here’s the pic:

(The winner’s photo was of a bunch of friends down south smoking cigars around a table at night)

Chef Roger Mooking’s Chicken with Papaya BBQ Sauce

For the original recipe, please click here.

Papaya Marinade

  • 30 mL coconut cream (from top of 1 can)
  • Seeds of 1 large papaya
  • 1 clove garlic, minced
  • 5 g ginger, minced
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • 5 g cilantro stems, chopped

Papaya BBQ Sauce

  • 15 mL vegetable oil
  • 4 shallots, finely chopped
  • 65 g coconut sugar
  • zest and juice of 2 limes
  • zest and juice of 1 lemon
  • remaining coconut milk
  • 125 mL rice wine vinegar
  • 1 papaya, large dice
  • 10 mL salt

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We are fast approaching the holiday entertaining season and what better way to kick-start the party-fun than with some tasty cornmeal tuiles! I first saw these beauties on lovely Lorraine’s beautiful blog in early spring, and I knew at first sight that they would be making an appearance on my blog. The yield is amazing, I got about 50 tuiles from one batch! Now that is economical. And they are tasty too. I will definitely make these tuiles again, thank you dear Lorraine.

It’s best not to make these in the middle of the summer heat, like I did. What was I thinking?!?!?!?

Baked Cornmeal Tuiles

For the original recipe, please click here.

This recipe makes 50 chips about 9 cm x 7 cm (3 1/2″ x 2 3/8″)

Ingredients:

  • 215 g plain fine cornmeal, not flour
  • 40 g gruyère, finely grated
  • 5 g salt
  • 30 g unsalted butter, cubed and softened
  • 250-500 mL water, boiling
  • 2 g Herbs en Provence
  • oil or non-stick spray for brushing baking sheets

Directions:

  1. Pre-heat the oven to 375° F (190° C). Put a Silpat mat on the baking sheet. Add the tuile template, if using. Brush or spray the Silpat liberally with a high flash point oil, like grapeseed.
  2. Combine the cornmeal, gruyère, salt and butter, mix well. Pour the boiling water into the cornmeal mixture and mix to a cream of wheat consistency. See notes.
  3. Spoon 8 mL (a heaped teaspoon) into the centre of each tuile template and spread out to the edges using an offset spatula. Bake for 8-10 minutes, then carefully flip over and continue to bake for an additional 8-10 minutes until edges have gently browned and they are crisp.

Notes:

  • Lorraine specifically indicates not to put them on a parchment-lined sheet because that is what the original author suggested, but I like to live dangerously and tried it anyway—it didn’t worked out; I found that crisping took a lot longer because the parchment held onto the moisture. I found a happy medium by baking them on a Silpat matt brushed or sprayed with oil.
  • I mixed everything together with my immersion blender because I wanted a slightly finer texture to the cornmeal and I wanted to break up the herbs a bit more.
  • Confession: My chips were not curling beautifully so when I flipped them, I snuck a cannoli roll underneath each chip to give it curl.
  • An Australian cup is slightly less than a North American cup, but I found the recipe worked out anyway. for the pictured recipe, I used 400 mL water.
  • I reduced the salt by half and it was salty enough, but keep in mind that Gruyère is also very salty.
  • Consider adding some other flavourings, such as granulated garlic or onion powder. I would add 5 g at a time and taste to make sure it’s not overpowering.
  • I found that my tuiles shrank about 30% while baking so I increased the spoon drop to 8 mL (a heaped teaspoon) from 5 mL (a level teaspoon).
  • I tried to make lovely, even ovals but was not able to get it right no matter how hard I tried, so I created a tuile template using a silicon matt (that I bought at the Dollar Store for $4) and an Exacto-knife and oval cookie cutter. It literally took me 10 minutes! Or you may buy a tuile template here. Make the template about 20-30% larger than you want your chip to be because they shrink that much!
  • These make lovely little snacks when serving cocktails. These chips are deceptively sturdy and will hold up to any dip.

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This is not your ordinary pancake. The mung beans add a certain richness and denseness to the pancake. It’s almost like an overmixed North American pancake! Having said that, it still has nice fresh flavour and can be quite addictive. Some recipes have you remove the skins and split the mung beans, I had neither the patience nor the time, so this recipe is a little green/greyer than most. I figured the skins had vitamins or at the very least, fibre. Use whatever veggies make you happy. Next time, I’ll add green onions because the chives had very little flavour.

Korean-Style Mung Bean Pancakes

This recipe makes about 20 appetizer portion pancakes.

To see the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 95 g mung beans, soaked in warm water for at least 2 hours
  • 250 mL water
  • 15 mL miso paste
  • 10 g coconut sugar
  • 65 g rice flour
  • 5 g ginger, grated
  • 45 g coconut, soaked in water then drained
  • 60 g each, frozen peas and corn
  • a handful of pea shoots
  • Chives
  • Cilantro

Directions:

  1. Combine everything but the peas, corn, pea shoots and herbs in the jar of a blender and blend until very smooth.
  2. Heat a non-stick pan and spray lightly with oil. Drop 15 to 30 mL batter onto the pan a good distance apart from each other (so you can easily flip them) and top with a sprinkling of the peas and corn, pea shoots and herbs. Cook until golden on one side, then flip and finish cooking for a very short time so that the herbs don’t burn.
  3. Serve warm with dipping sauce (recipe below).

Ingredients for the dipping sauce:

  • 30 mL rice vinegar
  • 5 mL soy sauce
  • 2.5 mL sesame oil
  • pinch of coconut sugar
  • pinch of toasted sesame seeds

Directions:

  1. Combine all of the ingredients and mix well. Serve with mung bean pancakes.

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In my line of work you inevitably garner leftover ingredients that no one else wants that are not standard fare in your pantry. This recipe is one of those happy examples. As you well know, I abhor tossing food so I searched the net for a tasty way to use said ingredients, whole milk, buttermilk and sour cream and found that you can make ricotta! How exciting is that? We were invited to dear friends for dinner, so I made a delicious cheesecake out of the ricotta (recipe to come next week).

Buttermilk and Sour Cream Ricotta

Makes 235 g Ricotta

Ingredients:

  • 500 mL whole milk
  • 500 mL buttermilk
  • 200 mL full fat sour cream

Directions:

  1. Heat the milk, buttermilk and sour cream over a medium heat in an enamel pot to about 82° C (180° F). Allow it to sit, undisturbed for 30 minutes.
  2. Pour into a cheesecloth-lined sieve and strain (covered) until relatively dry (overnight) in the refrigerator.

I would have thought the buttermilk and sour cream would have made a much tarter ricotta but it was fine.

Make additional ricotta out of the whey:

Makes an additional 65 g ricotta!

Ingredients:

  • 750 mL leftover whey from making ricotta above
  • 250 mL milk (higher fat is better, I used 1% because that is what I had)
  • 15 mL vinegar or lemon juice

Directions:

  1. Heat the whey and milk in a non-reactive pan over medium heat until it reaches 91° C (195° F). Remove from heat and stir in the vinegar or lemon juice. Allow it to sit undisturbed for 10 minutes.
  2. Strain through a cheesecloth-lined sieve. Strain for several hours for a firm ricotta.

Notes:

  • Use an unreactive pot like Le Creuset.
  • I did not salt the ricotta because I had a sweet application planned for it.
  • The buttermilk and sour cream curdle naturally when heated, so an acid is not required.
  • Reserve the whey for recipes that call for cooking with stock or water, it is healthy and flavourful.

Dear friends, I have finally made a website of my work. Please feel free to visit evataylorfoodstyle.com. The blog will not change, it will always be my ever growing recipe book, the website is for work. If you know of anyone needing a food stylist in Toronto, please send them to my website. As always, your comments are appreciated more than you can know.

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As you know, my friend, David Chrighton (Fine Dining at Home) was on Master Chef UK last fall (I know, sooooo cool). He went all the way to the finals! Sadly, he didn’t win the title, but OMG, he went ALL THE WAY to the finals! David is a Captain for an airline and flies commercial jets. I can certainly see how nerve wracking Master Chef can be, and that’s where his pilot nerves of steel came into play! Not that he wasn’t a wee bit nervous (we did spot a few beads of sweat on his brow) but he never wavered, not even when he was cooking a Michelin Star Chef’s recipe! Ashley Palmer-Watt, head chef of Fat Duck, three-star-Michelin resto in Bray, was a guest on the show on Episode 24. Each participant had 5 hours (5 HOURS!) to complete one of Chef Ashley’s famous recipes. David lucked out and got one the most complicated recipes with 120 stages of preparation! Now THAT is stressful!

Now don’t get into a tizzy that I will post one of these complicated recipes, no sirree, I don’t have the the patience, but one of the positive windfalls of being a runner-up on Masterchef UK, is that Dave is now a celebrity chef! He is still a pilot but he also does pop-up restaurants and demonstrations at fairs and markets! During one such pop-up, he posted an awesome looking white gazpacho and since we were having a heat wave, I knew I had to recreate it for a dinner party. Dave didn’t post the recipe so I improvised; my version was a light green so I called it Spring Green Gazpacho!

The recipe is rich in flavour but not heavy. A variety of complex flavours coat the mouth and speaking of mouth, it has an incredibly smooth and creamy mouthfeel. Thank you, Dave, for the inspiration. By the way, Dave totally rocked that complicated recipe for Chef Ashley.

Spring Green Gazpacho

A KitchenInspirations Original Recipe

Makes 600 mL

To print recipe, please click here.

Ingredients:

  • 175 g cucumber, roughly chopped
  • 150 g grilled corned, removed from cob
  • 100 g avocado, peeled and chopped
  • 125 mL milk (avocado gives the fat, so feel free to use a low fat milk)
  • 1 lime, zested and juiced
  • 3 g fresh basil leaves
  • 100 g Greek yogurt
  • 20 g toasted almond flour
  • salt, to taste
  • Cubed cucumber, grilled corn, pomegranate arils, chiffonade of fresh basil as garnish

Directions:

  1. Combine all of the ingredients in a blender and blend until smooth.
  2. Press through a fine sieve. Store in the refrigerator for maximum 4 days.
  3. Serve chilled with a garnish of chopped cucumbers, fresh basil and grilled corn and pomegranate arils.

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