Tuesday, March 31, 2009

Tuesdays with Dorie- Coconut Butter Thins


Le sigh
is all I'm sayin this morning.... le sigh. My tried and true ready made Gluten free flour mix failed me this week, and it really was my fault. You see I have tried Pamela's before with several cookie recipes, sometimes it works and sometimes it doesn't. But when I was mixing the dough for the Coconut Butter Thins for TWD this week, I had a feeling in my gut. It was saying "STEP AWAY FROM THE PAMELA'S CAROLYN"... ha.

What was the result?? Well the dough looked exactly like it was supposed too, but what often happens with Pamela's and cookies is MASSIVE, MASSIVE SPREADAGE. I checked on the cookies at 8 minutes, and what did I have??? ONE GIANT COOKIE... ha ha ha ha ha. I should have taken a picture, I wish I had... that way you all could be having a good laugh with me. (and I did have a really good giggle at myself) Live and learn right???

To see what they REALLY are supposed to look like, please visit Barefoot Kitchenwitch's rockin site. She takes fabulous pictures and will have the recipe for these cookies that everyone is raving about!

** I will be redeeming myself this week. When I bomb a recipe, it hurts my frail little baker ego... so I will have to save myself in some way. he he. I am actually on the hunt for a gluten free french bread recipe for Easter. If you have seen any, send em my way!

Tuesday, March 24, 2009

Tuesdays with Dorie- Cranberry Crumb Cake

Oh man, another great Tuesdays with Dorie this week that is going to force me to punish myself at the gym today, and tomorrow and the next day. ;) Sihan great choice this week with the Blueberry Crumb Cake! I decided to switch mine up a bit, I added Cranberries instead of Blueberries.... and baked them in a muffin pan for easy office distribution. The muffin version only required 35 minutes of baking time.For the gluten free flour substitution I used 1 cup sweet white rice flour, 1/2 cup Tapioca flour, 1/2 cup Potato Starch and 1 tsp of Xanthan gum. It worked flawlessly,and had the perfect "crumb cake texture". Although, the crumble sunk into the muffins, you can see it still had a nice layer.The cranberries were just delicious and tangy with a slight hint of lemon, and theses got rave reviews with my coworkers. Already gone! Please visit Sihan's adorable blog for the recipe.

Sunday, March 22, 2009

Shepherd's Pie

My brother and sister in law just had their 3rd baby a few weeks ago... she is just too cute for words, I managed to still some time with her today and holding her was just heaven! Before her birth, my sister in law asked me to make a meal for them to freeze and have on hand. She sent a few recipes my way and requested the Shepherd's Pie. I have not had it before, really wasn't all to sure how it would turn out... and to be honest I was sort of expecting it to be um ..whats the word, oh yea...it is... um yuk. So when I made it yesterday for them, I was sure to save myself a portion to have for dinner tonight. I am now kicking myself that I didn't save more! It was absolutely fabulous... I will, without question, be whipping this one up again.
Shepherd's Pie-

1 1/2 lbs. russet potatoes, peeled, quartered and rinsed
1/2 c. reserved cooking water from potatoes or milk
2 tbsp butter
Ground white pepper
3 tbsp. vegetable oil
1 onion, chopped
1/2 c. carrot, chopped
1/2 c. celery, chopped
1 lb. ground beef or turkey
1 Tbsp. flour
3/4 c. beef or vegetable stock
1 tsp. thyme
1 tsp. rosemary, crushed
Pinch of ground nutmeg
1/2. c frozen peas
2 tbsp butter

Put potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until tender. Drain and mash, then add 1/2 cup reserved cooking water or milk, butter, and salt and pepper to taste and stir/mash until smooth. (I imagine you could also use store-bought mashed potatoes instead of making your own.)
While potatoes are cooking, heat oil in large skillet over medium-high heat. Add onion, carrots and celery; cook until softened. Add meat, cook until thoroughly done. Add flour; cook 2-3 minutes. Add stock, spices and peas. Reduce heat to low and cook until thickened, about 5 minutes. Place meat mixture in 9-in pie plate or 8 x 8 baking dish. Spread the mashed potatoes over the top. Cut the 2 T. of butter into small pieces and scatter across the top. Cover and freeze.
Take out of freezer and thaw in refrigerator 24-36 hours before you plan to eat. Preheat the over to 400. Bake for 30-35 minutes. Let cool slightly before serving.

Gluten-free adaption: Use gluten-free all-purpose flour in place of regular flour.
Dairy-free adaption: Use cooking water or unsweetened soy milk for potatoes. Use non-dairy butter in place of regular butter.

Saturday, March 21, 2009

Gluten Free Bagels

Last weekend I took my first cooking class ever! It was a class on Gluten Free Bread. I had been looking forward to it, and I had a wicked cold all weekend long and was pretty miserable... but when Sunday afternoon rolled around, you bet I was going to drag myself to this class! (You see, I really have never had great success with making my own GF bread. It always has turned out TOO dense, or never fully risen.. blah blah blah.) Anyways, it I got a few great recipes from this class, so it was worth it! 
This bagel recipe was unbelievably easy!! Who knew bagels were such a breeze to make? They stay fresh for about 4 days, but I just pop mine straight into the freezer. I highly recommend this recipe to anyone, the texture is terrific and not heavy at all. I made mine with sesame, poppy seeds and did a cinnamon sugar version. 

*tip- to speed up the rising process, I heat my oven to 200 degrees, then turned the heat off... and put my bagels in the warm oven to rise. It worked great!

Gluten Free Bagels- 
by Katy from Generous Servings


1c warm water (105-110 degrees)
1 tsp sugar
2 tbsp active dry yeast
Cornmeal for sprinkling
1c brown rice flour
1c sorghum flour
2/3c tapioca starch
2/3c potato starch
2/3c cornstarch
1/4c ground flax meal
1/4c almond meal
1 tbsp Xanthan gum
1 tsp guar gum
3 tsp salt, divided
2 tbsp, plus 1 tsp sugar divided
1/4c shortening (or unsalted butter) melted in 1/2c Hot water
4 egg whites

1. Combine warm water, 1 tsp of sugar and yeast. Let sit for at least 5 minutes, until foamy.
2.Grease one or two flat cookie sheets. Sprinkle cornmeal on them.
3. Place the flours, starches, meals, gums, 2 teaspoons salt, and 2 tbsp sugar into bowl of stand mixer. Using the dough hook (or paddle works well too), mix the dry ingredients together just until blended.
4.Add the shortening (melted in hot water) to the dry ingredients and mix again for about 15 seconds.
5. Add the egg whites and mix until blended.
6. Add the warm yeast-water mixture and blend until well mixed. This should take about 3 minutes. The dough will be quite sticky. There is a good chance you will need to add some extra potato starch to the mixture, 1 tbsp at a time.
7. Rub some shortening or oil your hands. Take a ping pong size ball of dough out of the mixing bowl (use a scoop for consistency) and roll into a ball, then press it between your two hands to make it flatter, and finally insert your pointer finger into the middle of it to make a hole in the center of the bagel.
8. Place the bagel on the greased cookie sheet, cover with a towel or plastic wrap and let it rise in a warm place for 45 to 60 minutes.
9 Preheat oven to 450 degrees. Bring a large stockpot of water with teaspoon of sugar and 1 tsp of salt to boil.
10. Quickly slip 2 to 4 bagels in the boiling water, depending on how many will fit. After 30 seconds, flip them over. Remove them from the pot with a slotted spoon and place on rack to cool. Repeat with remaining bagels. 
11. Return bagels to the cookie sheet and add any toppings you might like. (sesame seeds, poppy seeds, herbs, salt, cheese etc)
12. Place them in the oven and bake for 20 minutes, remove from oven and place bagels on cooling rack.

Monday, March 16, 2009

Tuesdays with Dorie- French Yogurt Cake with Marmalade Glaze

What a great choice this week of the French Yogurt Cake with Marmalade Glaze, by Liliana of My Cookbook Addiction. This cake was a breeze to put together, and just delicious! I decided to depart from my regular gluten free flour mix ,Pamela's, and try some other grains to convert this cake. (I know gettin crazy, huh? ha!) I substituted 1/2 cup sweet white rice flour, 1/4 cup potato starch & 1/4 tapioca flour (as well as 1 tsp of Xanthan gum) for all purpose flour.
It worked like a charm, and had the perfect consistency of regular cake! I was thrilled... Because I made mini- loafs it only needed to be baked for 35 minutes. I had my doubts about using the lemon marmalade, but it was very tasty. This cake would be a terrific addition to a brunch....and will most definitely be repeat. Thanks, Liliana for a wonderful choice! For the recipe please visit Liliana's site.