Comments on: A Truly International Turnover http://www.bookofyum.com/blog/a-truly-international-turnover-50.html Yummy Adventures in Gluten Free Cuisine Tue, 07 Feb 2012 05:33:37 +0000 http://wordpress.org/?v=abc hourly 1 By: Deb http://www.bookofyum.com/blog/a-truly-international-turnover-50.html/comment-page-1#comment-77215 Deb Sun, 13 Sep 2009 17:10:51 +0000 http://www.bookofyum.com/blog/?p=50#comment-77215 OMG. OH MY GOD. I cannot WAIT to try this recipe, thank you so much for posting it!!! OMG. OH MY GOD. I cannot WAIT to try this recipe, thank you so much for posting it!!!

]]> By: Gluten-free Baked Indian Samosa Recipes- Dairy-free Egg-free Vegan Samosa and Chebe samosa | Book of Yum http://www.bookofyum.com/blog/a-truly-international-turnover-50.html/comment-page-1#comment-22471 Gluten-free Baked Indian Samosa Recipes- Dairy-free Egg-free Vegan Samosa and Chebe samosa | Book of Yum Wed, 20 Aug 2008 16:06:25 +0000 http://www.bookofyum.com/blog/?p=50#comment-22471 [...] of you may remember my post for Aloo Masala Samosa where I took BytheBay’s Chebe dough pastry crust and filled it with the same potato filling [...] [...] of you may remember my post for Aloo Masala Samosa where I took BytheBay’s Chebe dough pastry crust and filled it with the same potato filling [...]

]]> By: yum http://www.bookofyum.com/blog/a-truly-international-turnover-50.html/comment-page-1#comment-10835 yum Sun, 03 Feb 2008 18:58:16 +0000 http://www.bookofyum.com/blog/?p=50#comment-10835 Hi Takam Nair, Thanks for the tip! I'd love to hear how you made poori and naan with chebe! I've only heard of Ethiopian injeri(fermented flatbread made from teff flour) and South Indian dosa with the fermented rice and urad dal, but that coconut flour crepe sounds delicious. I'll definitely try it! Thank you so much for sharing. :) -Sea Hi Takam Nair, Thanks for the tip! I’d love to hear how you made poori and naan with chebe! I’ve only heard of Ethiopian injeri(fermented flatbread made from teff flour) and South Indian dosa with the fermented rice and urad dal, but that coconut flour crepe sounds delicious. I’ll definitely try it! Thank you so much for sharing. :)

-Sea

]]> By: Tankam nair http://www.bookofyum.com/blog/a-truly-international-turnover-50.html/comment-page-1#comment-10831 Tankam nair Sun, 03 Feb 2008 16:30:29 +0000 http://www.bookofyum.com/blog/?p=50#comment-10831 I made poori (puffed indian bread) and naan with Chebe, and both turned out great. talking about Indian dishes, one can also have GF crepes south indian styel> it is called "injeri"?? recipe: 1 cup rice flour 1 egg beaten 1/2 cup coconut milk, 1/4 tsp salt Mix all together, with a hand mixer. Adjust the thickness of the batter with water if need to get the right consistency for crepes. Fill the crepes with your choice filling( Shredded coconut and banana is my favorite) add coconut milk stirring constantly,to make the smooth batter thinner than pancake batter. Pour on heated non stick pan and spread quickly into thin crepe. I made poori (puffed indian bread) and naan with Chebe, and both turned out great.
talking about Indian dishes, one can also have GF crepes south indian styel> it is called “injeri”??
recipe:
1 cup rice flour
1 egg beaten
1/2 cup coconut milk,
1/4 tsp salt
Mix all together, with a hand mixer.
Adjust the thickness of the batter with water if need to get the right consistency for crepes.
Fill the crepes with your choice filling( Shredded coconut and banana is my favorite)
add coconut milk stirring constantly,to make the smooth batter thinner than pancake batter.
Pour on heated non stick pan and spread quickly into thin crepe.

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/a-truly-international-turnover-50.html/comment-page-1#comment-2834 Book of Yum - Blog Fri, 28 Sep 2007 18:31:05 +0000 http://www.bookofyum.com/blog/?p=50#comment-2834 [...] Being gluten-free on the road can be difficult, unless you happen to be traveling to some area like Portland, Oregon that has unexpected numbers of health food stores and gluten free bakeries. Luckily, some time ago I came across By the Bay’s brilliant solution to the self-contained meal: gluten free chebe knishes. She took a package of chebe and used the manioc based mix to create a brilliant, pliable dough that can be used for pastries, knish, perogies, and even calzones. The possibilities are endless. My favorite thing is how easy this dough is to roll out and handle- I never thought of pastry as a “weekday meal” option before I discovered Chebe as pastry, but now I don’t hesitate to make baked samosas, spinach tartlets and even calzones as a last minute meal solution. Cool, right? As you can tell, By the Bay’s recipes have really inspired me. But you know what’s better than being inspired by ONE By the Bay recipe? Being inspired by TWO of By the Bay’s recipes at the same time! As part of her un-cooking series, By the Bay featured a recipe for Balsamic Tuna Salad. Maybe I’ve become entirely too obsessed with these chebe meal packets, because as soon as I saw this unconventional tuna salad recipe, I thought that it would undoubtedly taste great baked into a knish! So, some time ago when DH and I planned a road trip to Sacramento and intended to start our trip in the evening, I baked up a big batch of knishes to take with us. Half of the recipe was filled with By the Bay’s potato knish filling, and the other half was filled with balsamic tuna salad! It was absolutely delicious, and very satisfying. The only thing about chebe knishes is that the day after you make them, they really need to be baked in the oven for 10 minutes or so to achieve crispiness, and they’re not very good microwaved. But, since we were chomping in the car relatively soon after I baked them, they were perfect little self contained meals. But, as you know, although I occasionally indulge in seafood, my meal focus is really vegetarian. As soon as I tasted the Balsamic knish, I immediately started thinking of how I could make a vegetarian version. The recipe below is actually my second attempt. The first time I used little white beans, and I was not at all happy with the results. Although usually home baked slow cooked beans are preferable to store bought, in this case the soft mushiness and the bland sweetness of the white beans couldn’t stand up to the vigor of the balsamic sauce. I started thinking about a veggie bean salad I make sometimes, inspired by a trip to Florida, and decided that, since kidney beans hold their own in that vegetable salad recipe with raspberry vinaigrette, they just might stand up to this kind of balsamic vinaigrette. I tried it, and success! I was very happy with the results, although I think DH preferred the tuna version. By the way, this photo is of my version of By the Bay’s potato knish- virtually identical to her recipe except this time I sauteed some pressed garlic with the onions, and I added some turmeric to the dough for color. I’ve also tried her potato knish recipe with portobello mushrooms added to the onion mixture. It is delicious, but I think I prefer the original recipe (with garlic). [...] [...] Being gluten-free on the road can be difficult, unless you happen to be traveling to some area like Portland, Oregon that has unexpected numbers of health food stores and gluten free bakeries. Luckily, some time ago I came across By the Bay’s brilliant solution to the self-contained meal: gluten free chebe knishes. She took a package of chebe and used the manioc based mix to create a brilliant, pliable dough that can be used for pastries, knish, perogies, and even calzones. The possibilities are endless. My favorite thing is how easy this dough is to roll out and handle- I never thought of pastry as a “weekday meal” option before I discovered Chebe as pastry, but now I don’t hesitate to make baked samosas, spinach tartlets and even calzones as a last minute meal solution. Cool, right? As you can tell, By the Bay’s recipes have really inspired me. But you know what’s better than being inspired by ONE By the Bay recipe? Being inspired by TWO of By the Bay’s recipes at the same time! As part of her un-cooking series, By the Bay featured a recipe for Balsamic Tuna Salad. Maybe I’ve become entirely too obsessed with these chebe meal packets, because as soon as I saw this unconventional tuna salad recipe, I thought that it would undoubtedly taste great baked into a knish! So, some time ago when DH and I planned a road trip to Sacramento and intended to start our trip in the evening, I baked up a big batch of knishes to take with us. Half of the recipe was filled with By the Bay’s potato knish filling, and the other half was filled with balsamic tuna salad! It was absolutely delicious, and very satisfying. The only thing about chebe knishes is that the day after you make them, they really need to be baked in the oven for 10 minutes or so to achieve crispiness, and they’re not very good microwaved. But, since we were chomping in the car relatively soon after I baked them, they were perfect little self contained meals. But, as you know, although I occasionally indulge in seafood, my meal focus is really vegetarian. As soon as I tasted the Balsamic knish, I immediately started thinking of how I could make a vegetarian version. The recipe below is actually my second attempt. The first time I used little white beans, and I was not at all happy with the results. Although usually home baked slow cooked beans are preferable to store bought, in this case the soft mushiness and the bland sweetness of the white beans couldn’t stand up to the vigor of the balsamic sauce. I started thinking about a veggie bean salad I make sometimes, inspired by a trip to Florida, and decided that, since kidney beans hold their own in that vegetable salad recipe with raspberry vinaigrette, they just might stand up to this kind of balsamic vinaigrette. I tried it, and success! I was very happy with the results, although I think DH preferred the tuna version. By the way, this photo is of my version of By the Bay’s potato knish- virtually identical to her recipe except this time I sauteed some pressed garlic with the onions, and I added some turmeric to the dough for color. I’ve also tried her potato knish recipe with portobello mushrooms added to the onion mixture. It is delicious, but I think I prefer the original recipe (with garlic). [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/a-truly-international-turnover-50.html/comment-page-1#comment-2835 Book of Yum - Blog Fri, 28 Sep 2007 18:31:05 +0000 http://www.bookofyum.com/blog/?p=50#comment-2835 [...] Being gluten-free on the road can be difficult, unless you happen to be traveling to some area like Portland, Oregon that has unexpected numbers of health food stores and gluten free bakeries. Luckily, some time ago I came across By the Bay’s brilliant solution to the self-contained meal: gluten free chebe knishes. She took a package of chebe and used the manioc based mix to create a brilliant, pliable dough that can be used for pastries, knish, perogies, and even calzones. The possibilities are endless. My favorite thing is how easy this dough is to roll out and handle- I never thought of pastry as a “weekday meal” option before I discovered Chebe as pastry, but now I don’t hesitate to make baked samosas, spinach tartlets and even calzones as a last minute meal solution. Cool, right? As you can tell, By the Bay’s recipes have really inspired me. But you know what’s better than being inspired by ONE By the Bay recipe? Being inspired by TWO of By the Bay’s recipes at the same time! As part of her un-cooking series, By the Bay featured a recipe for Balsamic Tuna Salad. Maybe I’ve become entirely too obsessed with these chebe meal packets, because as soon as I saw this unconventional tuna salad recipe, I thought that it would undoubtedly taste great baked into a knish! So, some time ago when DH and I planned a road trip to Sacramento and intended to start our trip in the evening, I baked up a big batch of knishes to take with us. Half of the recipe was filled with By the Bay’s potato knish filling, and the other half was filled with balsamic tuna salad! It was absolutely delicious, and very satisfying. The only thing about chebe knishes is that the day after you make them, they really need to be baked in the oven for 10 minutes or so to achieve crispiness, and they’re not very good microwaved. But, since we were chomping in the car relatively soon after I baked them, they were perfect little self contained meals. But, as you know, although I occasionally indulge in seafood, my meal focus is really vegetarian. As soon as I tasted the Balsamic knish, I immediately started thinking of how I could make a vegetarian version. The recipe below is actually my second attempt. The first time I used little white beans, and I was not at all happy with the results. Although usually home baked slow cooked beans are preferable to store bought, in this case the soft mushiness and the bland sweetness of the white beans couldn’t stand up to the vigor of the balsamic sauce. I started thinking about a veggie bean salad I make sometimes, inspired by a trip to Florida, and decided that, since kidney beans hold their own in that vegetable salad recipe with raspberry vinaigrette, they just might stand up to this kind of balsamic vinaigrette. I tried it, and success! I was very happy with the results, although I think DH preferred the tuna version. By the way, this photo is of my version of By the Bay’s potato knish- virtually identical to her recipe except this time I sauteed some pressed garlic with the onions, and I added some turmeric to the dough for color. I’ve also tried her potato knish recipe with portobello mushrooms added to the onion mixture. It is delicious, but I think I prefer the original recipe (with garlic). [...] [...] Being gluten-free on the road can be difficult, unless you happen to be traveling to some area like Portland, Oregon that has unexpected numbers of health food stores and gluten free bakeries. Luckily, some time ago I came across By the Bay’s brilliant solution to the self-contained meal: gluten free chebe knishes. She took a package of chebe and used the manioc based mix to create a brilliant, pliable dough that can be used for pastries, knish, perogies, and even calzones. The possibilities are endless. My favorite thing is how easy this dough is to roll out and handle- I never thought of pastry as a “weekday meal” option before I discovered Chebe as pastry, but now I don’t hesitate to make baked samosas, spinach tartlets and even calzones as a last minute meal solution. Cool, right? As you can tell, By the Bay’s recipes have really inspired me. But you know what’s better than being inspired by ONE By the Bay recipe? Being inspired by TWO of By the Bay’s recipes at the same time! As part of her un-cooking series, By the Bay featured a recipe for Balsamic Tuna Salad. Maybe I’ve become entirely too obsessed with these chebe meal packets, because as soon as I saw this unconventional tuna salad recipe, I thought that it would undoubtedly taste great baked into a knish! So, some time ago when DH and I planned a road trip to Sacramento and intended to start our trip in the evening, I baked up a big batch of knishes to take with us. Half of the recipe was filled with By the Bay’s potato knish filling, and the other half was filled with balsamic tuna salad! It was absolutely delicious, and very satisfying. The only thing about chebe knishes is that the day after you make them, they really need to be baked in the oven for 10 minutes or so to achieve crispiness, and they’re not very good microwaved. But, since we were chomping in the car relatively soon after I baked them, they were perfect little self contained meals. But, as you know, although I occasionally indulge in seafood, my meal focus is really vegetarian. As soon as I tasted the Balsamic knish, I immediately started thinking of how I could make a vegetarian version. The recipe below is actually my second attempt. The first time I used little white beans, and I was not at all happy with the results. Although usually home baked slow cooked beans are preferable to store bought, in this case the soft mushiness and the bland sweetness of the white beans couldn’t stand up to the vigor of the balsamic sauce. I started thinking about a veggie bean salad I make sometimes, inspired by a trip to Florida, and decided that, since kidney beans hold their own in that vegetable salad recipe with raspberry vinaigrette, they just might stand up to this kind of balsamic vinaigrette. I tried it, and success! I was very happy with the results, although I think DH preferred the tuna version. By the way, this photo is of my version of By the Bay’s potato knish- virtually identical to her recipe except this time I sauteed some pressed garlic with the onions, and I added some turmeric to the dough for color. I’ve also tried her potato knish recipe with portobello mushrooms added to the onion mixture. It is delicious, but I think I prefer the original recipe (with garlic). [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/a-truly-international-turnover-50.html/comment-page-1#comment-2093 Book of Yum - Blog Thu, 06 Sep 2007 19:48:17 +0000 http://www.bookofyum.com/blog/?p=50#comment-2093 [...] I was ecstatic when I realized that South India had many naturally gluten free offerings. First I tried the buttery, crisp dosa crepes filled with an assortment of fillings like masala potato filling. After my success with the dosa, I tried the other offerings like idli and uppatham. I was so crazy about dosa that I ended up rarely ordering the steamed idli rice cakes, as I found them a bit plain. However, on another message board I’m on I read about stuffed idli with a flavorful filling like tomato chutney steamed inside the disc. I was intrigued, so I gave idli another shot using some premade fermented idli batter from a local indian market in Mountain View, California. I was thrilled to find that these stuffed idli were delicious, especially served with spicy sambar soup and a homemade Cashew Nut Chutney, a mint chutney, or a coconut green chili chutney. It was easy to make the idli using my idli mold that I had bought at the City Market in Bangalore, India, but you could also use an egg poacher for larger idli. I put the mold with idli batter, Trader Joe’s tomato chutney, and more idli batter covering the filling, into a steamer basket in a large soup pot and steamed the idli for around 12 minutes. Then I carefully placed them on a wire rack to cool and enjoyed these tasty snacks with sambar and chutney. Even DH, who sometimes find Indian food too spicy for his taste, gobbled them up. They were terrific reheated briefly in the microwave as a little snack, too. After having such good success with premade idli batter, and a few experiments with powdered idli batter, I was eager to try making idli from scratch. After consulting an expert on all things fermented on the Yahoo Vegetarian GF board, I set out on my first experiment. [...] [...] I was ecstatic when I realized that South India had many naturally gluten free offerings. First I tried the buttery, crisp dosa crepes filled with an assortment of fillings like masala potato filling. After my success with the dosa, I tried the other offerings like idli and uppatham. I was so crazy about dosa that I ended up rarely ordering the steamed idli rice cakes, as I found them a bit plain. However, on another message board I’m on I read about stuffed idli with a flavorful filling like tomato chutney steamed inside the disc. I was intrigued, so I gave idli another shot using some premade fermented idli batter from a local indian market in Mountain View, California. I was thrilled to find that these stuffed idli were delicious, especially served with spicy sambar soup and a homemade Cashew Nut Chutney, a mint chutney, or a coconut green chili chutney. It was easy to make the idli using my idli mold that I had bought at the City Market in Bangalore, India, but you could also use an egg poacher for larger idli. I put the mold with idli batter, Trader Joe’s tomato chutney, and more idli batter covering the filling, into a steamer basket in a large soup pot and steamed the idli for around 12 minutes. Then I carefully placed them on a wire rack to cool and enjoyed these tasty snacks with sambar and chutney. Even DH, who sometimes find Indian food too spicy for his taste, gobbled them up. They were terrific reheated briefly in the microwave as a little snack, too. After having such good success with premade idli batter, and a few experiments with powdered idli batter, I was eager to try making idli from scratch. After consulting an expert on all things fermented on the Yahoo Vegetarian GF board, I set out on my first experiment. [...]

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