Book of Yum » Dairy http://www.bookofyum.com/blog Yummy Adventures in Gluten Free Cuisine Wed, 08 Feb 2012 01:39:18 +0000 http://wordpress.org/?v=abc en hourly 1 Gluten Free Dairy or Vegan Carrot Cauliflower Gratin Recipe http://www.bookofyum.com/blog/gluten-free-dairy-or-vegan-carrot-cauliflower-gratin-recipe-7984.html http://www.bookofyum.com/blog/gluten-free-dairy-or-vegan-carrot-cauliflower-gratin-recipe-7984.html#comments Thu, 13 Oct 2011 05:54:56 +0000 yum http://www.bookofyum.com/blog/?p=7984
The other day I was reading my friend Kelly’s blog over at Spunky Coconut and I came across this tasty sounding Oven Omelet with Sweet Potato Crust recipe. I’ve seen savory pies with potato crusts before, but a sweet potato crust was new to me.

And then I was harvesting from our summer garden and found myself with a gorgeous pile of heirloom carrots, including the vibrant “Dragon” variety with a purple exterior and orange interior. Its skin is so beautiful I hate to peel it.
Here’s the DH surveying our garden beds while Toddler Yum contemplates watering the dirt with a hose. As I looked at that pile of vegetables, I was somehow reminded of Kelly’s recipe. When I was on an allergen-friendly diet, I found that carrots can be used in some applications as a substitute for both potatoes and sweet potatoes. I enjoyed carrot fries more times than I can count. But in this case, I thought I could use them instead of sweet potatoes as a kind of crust. I wasn’t in the mood for omelet, so I took a page from our life in Japan, where gratin is a very popular dish at family restaurants, and made a kind of carrot-crust gratin. I made one version that was dairy-rich for the DH, who never met a dairy product he didn’t like, and another version that was vegan for my dairy-sensitive mother. Both were delicious and I’d make either one again.


Roasted Carrot and Cauliflower Gratin (dairy-free, vegan)
Main Course  Vegetables  American  
Ingredients
1/2 to 3/4 head of heirloom cauliflower (I like green), sliced into 1/4 inch slices as flat as you can make them (enough for one layer of cauliflower in your gratin pans or ramekins)
1 lb. of heirloom multicolored carrots, peeled and sliced on horizontal into 1/4 in. slices*
olive oil
salt, pepper
1 small onion, diced
1 tsp. toasted onion powder or garlic powder
2 tbsp. vegan margarine or olive oil
1 or 2 tbsp. sorghum flour
2 to 3 cups unsweetened plain almond milk (or your favorite non-dairy milk)
2 tbsp nutritional yeast
Slivered raw almonds and almond meal for topping
paprika
salt
pepper

4 to 6 gratin pans or medium ramekins (4 inch wide or larger)

Directions
Preheat oven to 425F. Lay carrots in a single layer on a dark baking sheet and drizzle with olive oil, using fingers or basting brush to distribute the oil evenly over the surface of the cauliflower. Season lightly with salt and pepper. Put in the oven for 10-15 minutes and prepare the cauliflower, putting the cauliflower slices on a small baking sheet (that will fit in the oven with your other baking sheet), baste with olive oil and season lightly with salt and pepper. Place in the oven. Roast both veggies until crisp tender. You may wish to the veggies over halfway through the roasting time, or when they start to brown or turn color. Check on the veggies every 10-15 minutes and remove from oven when done to your taste. I believe the carrots took around 30 minutes and the cauliflower was more like 15-20 in my oven.

While the veggies are roasting, heat a sauce pan on medium and melt your margarine or heat your olive oil. Throw in your diced onion and saute until translucent. Add you sorghum flour,nutritional yeast and onion or garlic powder and stir it into the butter. Whisk in non-dairy milk, one half cup at a time, letting the mixture thicken slightly before adding more non-dairy milk. When you have two cups of non-dairy milk thickened, evaluate. Do you think this will be enough sauce for your gratin pans? If not, add up to one more cup of non-dairy milk and thicken as before. Season with salt and pepper to taste.

To prepare, turn oven down to 375F and get out your gratin pans or ramekins. You have two options. You can either create a carrot “crust” by placing a layer of roasted carrots on the bottom and around the sides, or you can simply create a carrot layer on the bottom. I tried both. The crust was a more attractive presentation, but the layer gave me the proportion of carrot flavor to cauliflower that I preferred. You will use more carrots with a crust and less with a layer. If you have any leftover roasted carrot slices (or cauliflower!), they make a delicious snack and pack well in lunches.

Cover your carrot layer (or crust*) with a layer of your prepared dairy-free white sauce and pop in the oven to cook for 10 minutes or so. You want the flavors to blend and your carrots to cook a bit more.

Remove gratin pans from the oven and add a layer of your roasted cauliflower. Spoon over your final layer of dairy-free white sauce, top with crumbled slivered raw almonds and almond meal if desired and season with paprika and pepper.

Place in oven and bake until top is lightly golden brown, to your preference. Enjoy!

Rating:  8

Original Source:  The contents of my brain, please do not replicate without my permission.

Recipe ID:  1571 		Added:  October 12, 2011

Last Modified:  October 12, 2011
Roasted Carrot and Cauliflower gratin (dairy)
Main Course  Vegetables  American  
Ingredients
1/2 to 3/4 head of heirloom cauliflower (I like green), sliced into 1/4 inch slices as flat as you can make them (enough for one layer of cauliflower in your gratin pans or ramekins)
1 lb. of heirloom multicolored carrots, peeled and sliced on horizontal into 1/4 in. slices*
olive oil
salt, pepper
1 small onion, diced
2 tbsp. butter
1 or 2 tbsp. sorghum flour
2 to 3 cups milk
1/2 cup shredded asiago, or more to taste
paprika
pepper
additional shredded asiago for topping

4 to 6 gratin pans or medium ramekins (4 inch wide or larger)

Directions
Preheat oven to 425F. Lay carrots in a single layer on a dark baking sheet and drizzle with olive oil, using fingers or basting brush to distribute the oil evenly over the surface of the cauliflower. Season lightly with salt and pepper. Put in the oven for 10-15 minutes and prepare the cauliflower, putting the cauliflower slices on a small baking sheet (that will fit in the oven with your other baking sheet), baste with olive oil and season lightly with salt and pepper. Place in the oven. Roast both veggies until crisp tender. You may wish to the veggies over halfway through the roasting time, or when they start to brown or turn color. Check on the veggies every 10-15 minutes and remove from oven when done to your taste. I believe the carrots took around 30 minutes and the cauliflower was more like 15-20 in my oven.

While the veggies are roasting, heat a sauce pan on medium and melt your butter. Throw in your diced onion and saute until translucent. Add you sorghum flour and stir it into the butter. Whisk in milk, one half cup at a time, letting the mixture thicken slightly before adding more milk. When you have two cups of milk thickened, evaluate. Do you think this will be enough sauce for your gratin pans? If not, add up to one more cup of milk and thicken as before. Add your shredded asiago cheese and turn off the heat, stirring in the cheese and letting it melt into the sauce.

To prepare, turn oven down to 375F and get out your gratin pans or ramekins. You have two options. You can either create a carrot “crust” by placing a layer of roasted carrots on the bottom and around the sides, or you can simply create a carrot layer on the bottom. I tried both. The crust was a more attractive presentation, but the layer gave me the proportion of carrot flavor to cauliflower that I preferred. You will use more carrots with a crust and less with a layer. If you have any leftover roasted carrot slices (or cauliflower!), they make a delicious snack and pack well in lunches.

Cover your carrot layer (or crust*) with a layer of your prepared white sauce and pop in the oven to cook for 10 minutes or so. You want the flavors to blend and your carrots to cook a bit more.

Remove gratin pans from the oven and add a layer of your roasted cauliflower. Spoon over your final layer of white sauce, top with additional cheese if desired and season with paprika and pepper.

Place in oven and bake until top is lightly golden brown, to your preference. Enjoy!

Notes
*If making carrot crust, only put white sauce over the bottom of the crust, leaving the sides of your crust bare.
Rating:  8

Original Source:  The contents of my brain, please do not replicate without my permission.

Recipe ID:  1570 		Added:  October 10, 2011

Last Modified:  October 12, 2011
]]> http://www.bookofyum.com/blog/gluten-free-dairy-or-vegan-carrot-cauliflower-gratin-recipe-7984.html/feed 3 Gluten-free Vanilla Rose Cream Puff and Eclair recipe http://www.bookofyum.com/blog/gluten-free-vanilla-rose-cream-puff-and-eclair-recipe-7030.html http://www.bookofyum.com/blog/gluten-free-vanilla-rose-cream-puff-and-eclair-recipe-7030.html#comments Wed, 01 Jun 2011 13:00:31 +0000 yum http://www.bookofyum.com/blog/?p=7030
When I heard this month that the theme for the Gluten-free Ratio Rally was Pate a Choux I was happy, but I’d already made versatile mocha and peanut butter eclairs a few years before, so I thought it wouldn’t be a new project, exactly. Little did I know how amazingly versatile pate a choux really is! You can make sweet cream puffs, savory gougeres (french cheese puff balls), and even CHURROS with this dough. Churros? Wow. I thought I would never have churros in my life, to be honest. Well, sorry to disappoint, but I didn’t make them this time, either. I wasn’t feeling up to the deep frying with a toddler underfoot. But I did think that cream puffs would be a lovely treat, after so many years pining after the popular shu-cream at Beard Papa in Japan. One little cream puff stand in the basement food court could make an entire department stores filled with the aroma of sweet, eggy vanilla and cream, and even though I rarely am envious of gluten-foods, these treats were one thing that made me sigh a little to myself. But no more! For this challenge, I came up with a sweet Vanilla Rose Cream puff filling and even an accompanying rose custard. I was initially intending to fill the cream puffs with the custard, but I decided I wanted something more airy, so I went with the whipped cream variety. I am really intrigued by the idea of making dairy-free cream puffs and filling (coconut oil and coconut milk for the whip?) but didn’t have time, so for now, I share these recipes with you for a classic eclair and a floral, spring-inspired cream puff. I hope you enjoy.

Baby Yum was quite intrigued by the rose pudding and stalked it until she couldn’t stand it any more and just dove in for a snack. She also got into the melted chocolate later, but alas, I didn’t get a photo of the amazing chocolate dipped baby. Here’s evidence of the great custard capture:


This month’s Ratio Rally is hosted by Erin of the Sensitive Epicure.

Wondering what this ratio thing is all about? Shauna the Gluten-free Girl started this rally to encourage gluten-free bakers to use scales to measure ingredients, with the argument that it helps take the guesswork out of baking and corrects for the problem of different baking (and measuring) styles. The cutie patootie scale I use is pictured on the right. I got it at Amazon, like most things in my kitchen. I don’t know if I am ready to jump into using my scale for every recipe yet, but it is kind of fun spending quality time with my scale in the kitchen. Try it and see what you think!

For more amazing gluten-free recipes using pate a choux, see the recipes by
My fellow Ratio Rally Bakers*:

*oops, initially the links were wrong for a few of these blogs on top. I fixed the ones I found- let me know if any are still broken links!

Gluten-free Pate a Choux Recipe
Dessert  Alternative Grains  French  
Ingredients
200g water or milk (I used milk)
120g shortening or butter (I used butter)
3g salt (I used salted butter so left out)
15g sugar for sweet pastry
60g sorghum flour
60g cornstarch or potato starch
60g tapioca starch
300g eggs (for my supposedly large eggs it took around 6 eggs and 1 extra egg white)
Directions
Pre-measure flours and other ingredients so they are ready and waiting.
Put your liquid, butter, salt and sugar in a pot on the stove on medium to medium high and bring to a full boil. Take the pot off the stove and dump in all your flour, stirring with a heavy-duty spoon. I like to use my wooden spoons for this. Mix completely and turn down the heat to low. Return the pan to the stove, stirring the heavy dough constantly until it forms a ball and leaves the sides of the pan. I put my dough in a standing mixer but if you are buff or want an arm workout, you can do the next step in the pan. Mix the dough on a low speed (or with your buff arm muscles) until the dough has cooled down to at least 140f (60c). Then you can add your eggs, one at a time, beating each one in on medium speed until it is completely mixed in, and then adding the next one. You can use your paste right away or cool it in the refrigerator overnight. I cooled it overnight.

To bake, preheat oven to 425f. Then line a baking sheet with parchment paper. You can use a dab of dough as glue to keep the sheet stuck to the pan, or not.

Put the paste in a sturdy freezer safe ziploc bag and cut a hole out of the corner. You can use pastry tips if you have them. I don’t, so I just use the 1/2 inch hole in the bag as my “tip.”

To make eclairs, pipe 4 inch logs onto the pan. To make cream puffs, pipe or spoon out golf-ball sized spheres onto the baking sheet.

Bake at 425 for 10 minutes and then, without opening the oven door, lower heat to 375 and bake for 10-20 minutes or until golden brown. Better to overbake than underbake! When the eclairs or cream puffs look really browned and sturdy, you can open the oven door and turn each one over, piercing the bottom with a toothpick. For my best results, I turned off my (gas) oven and let them sit in the oven and presumably come down in temperature before taking them out.

Notes
About half of my cream puffs looked pretty, and the rest cracked prior to taking them out. The non-cracked ones stayed inflated. The eclairs I took out too soon, so they deflated.
Rating:  8

Original Source:  Adapted to be gluten-free from Gisslen and Ruhlmen’s recipes. My creation, please do not replicate without permission.

Recipe ID:  1554 		Added:  May 31, 2011

Last Modified:  May 31, 2011
Vanilla Custard Recipe and chocolate sauce for eclairs
Dessert  Dairy  French  
Ingredients
3 cups milk
1 vanilla bean cut in half horizontally, or teaspoon vanilla
4 egg yolks
1/3 cup sugar
1/4 cup cornstarch
1 tablespoons butter

Chocolate sauce for eclairs:
3 squares your favorite chocolate
1 tbsp. butter
*if you use bittersweet chocolate, add powdered sugar to taste

Directions
Prepare filling by combining milk and vanilla and heat on medium-low until just before it starts to boil. Take off burner and let sit for 15 minutes. Whisk together eggs, cornstarch, and sugar in a large bowl until you have a light yellow, creamy sauce. Add 1/4 cup of your warm milk, pouring in gradually and whisking as you pour. Then add the rest in a slow, continuous stream, whisking. Pour back in sauce pan and bring to a low simmer , whisking all the while. When it starts to thicken, take your pan off the burner, whisking like mad. As it cools, add your tablespoon of butter and let it melt into the sauce. When it is no longer too hot, cover with saran wrap or wax paper so it can’t form a skin. Put in refrigerator as soon as it is not burning hot, or put the pan in an ice bath to cool it enough to place it on your refrigerator rack.

For the chocolate sauce, combine chocolate with butter in a microwavable dish and nuke at 30 second intervals, stirring after each time until it is a smooth, melted sauce. Don’t overcook! If your chocolate is bitter, you can add sifted powdered sugar and whisk in to sweeten.

For assembling eclairs, pipe custard inside the eclair OR if your eclairs have deflated, slice them neatly in half horizontally and either pipe or use knife to fill. Dip in chocolate sauce and then let harden on a cooling rack. If it is a hot day you could do this in a tupperware in the refrigerator- I hate to have custard out at room temperature for long! Enjoy!

Rating:  7

Original Source:  A classic recipe, adapted by me. Please do not replicate without my permission.

Recipe ID:  1557 		Added:  May 31, 2011

Last Modified:  May 31, 2011
Rose Whipping Cream filling for Cream Puffs
Dessert  French  
Ingredients
at least 1 cup whipping cream (more depending on how many cream puffs you are making)
1 tbsp. powdered sugar
1/2-2 tsp. rose water (to taste- I bought mine at an Indian market)

*rose petals/ buds (*optional garnish found at Middle Eastern markets)
Your favorite jam. I used cherry-plum

Powdered sugar
optional: rose custard to serve

Directions
Put whipping cream and powdered sugar in a bowl and whip to stiff peaks. Gently fold in rose water. Start with a small amount and add more to taste.

To assemble your cream puffs, slice in half horizontally. Put a thin layer of your jam inside the cream puff and then fill with the rose water whipped cream. Sprinkle with powdered sugar. If desired, you can dip the underside of your rose petals in the whipped cream and gently attach them to the top of the cream puff for decoration.

I served mine with rose custard on the side, in case there wasn’t enough rose-flavored goodness involved.

Rating:  8

Original Source:  The contents of my brain, please do not replicate without permission.

Recipe ID:  1555 		Added:  May 31, 2011

Last Modified:  May 31, 2011
Vanilla Rose Pudding
Dessert  French  
Ingredients
6 egg yolks
1 tbsp cornstarch
50 g sugar
1 tbsp. edible dried rose petals or rose buds (from Middle Eastern market)
3 tbsp rose water (or more to taste)
500 ml drinking milk (whatever percent your family drinks)
100 ml heavy cream
1 vanilla pod, cut in half and then cut horizontally with seeds scraped
1/2 tsp vanilla (to taste)

Directions
Whisk the egg yolks, cornstarch, sugar and rose water together in a bowl until smooth. Put your milk and cream, split vanilla pod and rose petals or rosebuds in a saucepan on medium-low heat and take off heat before it reaches a boil. Let milk steep for fifteen minutes or so and then pour over your egg yolk mixture through a strainer, whisking together as you do so. Return the combined egg and milk mixture to your sauce pan and heat on low until it thickens. Remove from heat and let cool. Once no longer hot, put a layer of plastic on top of the custard so it does not form a skin and refrigerate. To serve, garnish with edible rose petals. Can be used as a cream puff filling, but I preferred rose water whipped cream for this.
Rating:  6

Original Source:  Inspired by recipe online but adapted to be my own recipe. Please do not replicate without permission.

Recipe ID:  1556 		Added:  May 31, 2011

Last Modified:  May 31, 2011
]]> http://www.bookofyum.com/blog/gluten-free-vanilla-rose-cream-puff-and-eclair-recipe-7030.html/feed 19 Menu of the Week and Gluten-free Vegetarian No Tomato Pizza Recipe http://www.bookofyum.com/blog/menu-of-the-week-and-gluten-free-vegetarian-no-tomato-pizza-recipe-3582.html http://www.bookofyum.com/blog/menu-of-the-week-and-gluten-free-vegetarian-no-tomato-pizza-recipe-3582.html#comments Sun, 07 Jun 2009 18:34:42 +0000 yum http://www.bookofyum.com/blog/?p=3582 gfpizza

Tuesday: Vegetarian
Lentil Roast
Mashed potatoes and vegan gravy

Wednesday: Indian
Smoked Eggplant in Creamy Sauce (healthy cuisine of India p. 91)
Rajma- Red Kidney Bean Veg Chili
Basmati Rice

Thursday: Japanese
Fried Tofu balls (Japanese Veg Cooking p. 246)
Japanese rice
Spinach with sesame sauce

Friday: Mexican
Herbed Zucchini Salad (A Taste of Mexico p. 67)
Refried Bean Tostadas (116)

I’m hosting the gluten-free menu swap this week- with a theme of PIZZA! Pizza is great because you can have as many variations as there are diets or preferences. Gluten-free Cheese pizza, vegan pizza, raw foods pizza, dessert pizza- they are all delicious forms of pizza. Really, with pizza, the only limit is your own imagination! I look forward to seeing what delicious and unique forms of pizza you all come up with. Check on future Gluten Free menu Swaps over with Cheryl at GF Goodness. You can find more great menus with Org Junkie.

Angela shared recent dishes including dairy-free, gluten-free chocolate silk pie and info on the 2009 Gluten-Free Culinary Summit in Denver or New York, respectively. She is looking forward to making my dairy-free walnut pesto recipe. (Yay!)

Wendy at Celiacs in the House found some of the new Betty Crocker Gluten Free cookie mix at her local Kroger on Friday night and were pronounced a good bargain and very tasty! Wendy is making a California Pizza Kitchen Thai Chicken pizza on a Jules Gluten Free crust. Sounds lovely!

Cheryl of GF Goodness is making a socca garbanzo bean flour pizza that sounds WONDERFUL. I forgot all about the yumminess of socca and am glad she reminded me. She is going to do the roundup for my virtual Baby Shower soon, so make sure to get your link to her if you are a participant.

Celiac Family’s Menu features grilled and slow-cooked techniques for her protein dishes. No leftovers will go to waste at this house, but instead be used in a “make-your-own-buffet” meal and homemade enchiladas. Looks like Chebe Pizza Crust mix will be coming out of the pantry this week.

Fresh Ginger has a delicious and varied international menu planned with dishes from Ethiopia and Korea as well as pizza (or their more glamorous cousin, calzones). She’s looking forward to the start of her CSA subscription next week, but in the meantime, she’ll be enjoying fresh grilled asparagus. yum!

Here are some of my favorite pizzas that I’ve made at the Book of Yum:
Gluten-Free Grilled Marguerita Pizza Recipe

Allergy-free Gluten-Free Pizza Recipe

Zucchini Crust Pizza Recipe

Japanese Mayo Corn Pizza and Thai Veg Peanut Sauce Pizza

South American Socca Recipe

Chickpea Flatbread Pizza with apple, onion and feta recipe

This week the DH and I went on a short camping trip in our gypsy van. I like to keep Chebe mixes stocked in the van because it makes it extremely easy to toss together gluten-free bread rolls or pizza with very little effort. Lately, pregnancy-induced heartburn has made tomato NOT my friend, so I brought some premade basil pesto from home (Costco brand) along with onions and yellow peppers, thinking that I might throw together a quick pizza for dinner. I was inspired by some fresh mozzarella at the store on our way out to the campground, and an entirely new pizza was born. The DH raved and raved about the pizza. I think the secret is to slice the onion extremely thinly, and let it sweeten and caramelize before you add the other ingredients. We gobbled up the first pizza that night, and it was just perfect. I made a second one (pictured) that was slightly overbaked, so the crust wasn’t as perfect as the first one, but it was still divine. If you don’t have chebe on hand, you can make any of your favorite gluten-free pizza dough and it will be just as tasty! Enjoy!

*note: You can use dairy free or dairy basil pesto. I tend to make it dairy free at home to reduce calories, but for this recipe I happened to use prepared dairy pesto. Either one is equally good, though.

Tomato free Basil Pesto Pizza with Fresh Mozzarella Recipe
Main Course  Alternative Grains  Dairy  Italian  
Ingredients
1 uncooked GF pizza crust (Chebe is yummy, or I like Carol Fenster’s recipe below)

1/8 cup basil pesto (pre-made or homemade)
1/2 small onion, cut in half and into thin slices
1/2 yellow bell pepper, cut into matchstick sized pieces or diced
1/2 ball of fresh mozzarella cheese, sliced

Directions
Bake pizza crust in 350 oven for 10 minutes and then baste with basil pesto. Sprinkle liberally with thinly sliced onion. Put back in oven for another ten minutes. Then add your bell pepper pieces and return to oven for another five minutes. Add your sliced fresh mozzarella, and bake until cheese begins to bubble on top.
Rating:  9

Original Source:  Contents of my brain, please do not replicate without my permission. Thanks!

Recipe ID:  1424 		Added:  June 6, 2009

Last Modified:  June 6, 2009
Adapted Carol Fenster’s Pizza Crust Recipe
Alternative Grains  Italian  
Ingredients
1 tablespoon dry yeast

2/3 cup brown rice flour

1/2 cup tapioca flour

2 teaspoons xanthan gum

1/2 teaspoon salt

1 teaspoon Italian herb seasoning OR “pasta seasoning” mix like Trader Joe’s

2/3 cup warm non-dairy milk (110) (rice etc.)

1/2 teaspoon sugar or honey

1 teaspoon olive oil

1 teaspoon cider vinegar

Directions
Preheat oven to 425 degrees F. Put a pizza stone on the bottom rack, leaving the main rack free.

Combine dry ingredients in your mixer, including yeast. Then add the liquid ingredients slowly and beat the ingredients for two minutes. If the dough bounces around the mixer, it’s too dry, so add extra liquid a little at a time until it will mix smoothly.

Prepare a pizza pan by greasing it either with nonstick baking spray (NO FLOUR VARIETY) or grease the pizza pan with a little olive oil.

Next, take your mixed dough and either split it for two mini pizzas or use it for one large pizza. throw your dough on the pizza pan (rectangular pan for two, round for one) and take a freezer-quality ziploc bag. Either spray with nonstick baking spray OR grease with a little olive oil. Put your hand inside the bag and use it to spread the dough out into a pizza shape, giving the dough a little rim around the edge to hold the toppings.

Bake for ten minutes and then remove from the oven. I like to baste the crust in oil from sundried tomato pesto. Cover the pizza with your desired toppings and then move the pizza stone to the middle rack and put your covered pizza on the pizza stone and bake it for at least ten minutes or until the pizza is done.

Notes
THIS PHOTO SHOWS THE HALF-BAKED DOUGH BEFORE THE second-baking on the pizza stone. After baking the second time, especially after pesto basting, the dough turns golden brown. The pizza stone really makes the dough nice and crispy so I highly, highly recommend one!
Rating:  9

Original Source:  Based on Carol Fenster’s Pizza Recipe at Savory Palate. Please do not replicate this recipe anywhere without BOTH Of our permission.

Recipe ID:  1230 		Added:  May 15, 2008

Last Modified:  June 7, 2009
Walnut Dairy Free Pesto Recipe
Sauces & Condiments  Vegetables  Italian  
Ingredients
1/2 cup walnuts
2 cups fresh basil leaves
sprinkle salt
1/8 cup roasted fresh onions
1/4 cup olive oil
Directions
Combine ingredients in blender or food processor, drizzling in olive oil as you blend it. Taste and season with more salt or other spices if desired. Enjoy!
Notes
I used this pesto on a gluten-free pizza crust topped with roasted sweet potatoes, roasted potatoes, roasted red pepper, roasted onion, and even half roasted chard. Yum yum yum!
Rating:  9

Original Source:  Contents of my brain, do not replicate anywhere without my permission.

Recipe ID:  1334 		Added:  December 15, 2008

Last Modified:  December 18, 2008
]]> http://www.bookofyum.com/blog/menu-of-the-week-and-gluten-free-vegetarian-no-tomato-pizza-recipe-3582.html/feed 8 Gluten-free RV Menu and How to make Natural Easter Eggs and Feta Spinach Quiche Recipe http://www.bookofyum.com/blog/gluten-free-rv-menu-natural-easter-eggs-and-spinach-quiche-recipe-2877.html http://www.bookofyum.com/blog/gluten-free-rv-menu-natural-easter-eggs-and-spinach-quiche-recipe-2877.html#comments Sat, 11 Apr 2009 15:00:38 +0000 yum http://www.bookofyum.com/blog/?p=2877 gfbreakfast2
Herbed red potato home fries in a yogurt honey-mustard sauce with Farmer’s market purple-greens with tahini and a fried egg.

fmcollardsI don’t know what your Easter plans are, but our Easter plans drastically expanded this week when we found (and bought) our very own gorgeous Gypsy RV Van. We had been considering renting a RV for the week, as we had a little unexpected free time, but it was so expensive we thought it might make more sense to look into used RVs instead. We didn’t really think we’d find anything- but we fell in love and somehow ended up driving her home. Oops! We’re planning on going on a week-long road trip and so our menu of the week is a bit simple, and all foods I can easily prepare in our new camper van! Making this menu was very helpful, as I’ll have to figure out how to stock our van, and now I at least know the foods to bring.

Have any of you had experience with gluten-free RV camping? Please share any tips (and menu ideas!) in the comments!

Gluten-free RV Camping Menu
Breakfasts:
Pamela’s Mix pancakes, Eggs & fried potatoes, Bob’s Red Mill Hot Cereal or Arrowhead Mills grits, Fruit sweetened GF cornflake cereal OR GF rice chex

Lunches:
Egg Salad Sandwich, Almond Butter and Jelly Sandwich, leftovers

Monday: Italian
GF Pasta and Balsamic Eggplant pasta Sauce

Tuesday: Indian
Rice and Indian Packaged Meal

Wednesday: Mexican
Corn tortilla quesadillas and fresh salad

Thursday: Thai
Rice noodles with Peanut sauce and veggies

Friday: Comfort Foods
Corn Muffins and GF soup (Amy’s)

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week, she is also hosting the gluten-free Menu Swap with a flax seed theme. I’ll be on the road, so I don’t know that I’ll have much of a chance to use flax seed, but my favorite way to use them is in baked goods. I also enjoy them in raw food recipes, so I might have some in a prepared GF raw snack bar.

This week I had to share some special Easter appropriate recipes with you. Around Easter time, eggs seem like a natural ingredient. Previously, I shared a recipe for Asparagus Cheddar Red-Pepper Quiche that I had made for a local Celiac Bay Area potluck. But, I had actually made two different quiche for that potluck, and my favorite was actually the one below with olives, sundried tomatoes, and feta cheese. As with the other one, you can use your favorite GF crust, whether it is Whole Foods GF bakehouse, GF Pantry pie crust mix, or Bette Hagman’s recipe for dream pastry.

Here are more gluten-free Easter egg recipes:
Pickled Eggs and Beets

Gluten-Free Sundried Tomato feta Spinach Quiche Recipe
Main Course  Vegetables  Dairy  American  
Ingredients
Gluten Free Pie Crust*
2 tsp. olive oil
1 onion
1/2 jar artichoke hearts, chopped
1/4 cup (or less) sundried tomato, in oil and rinsed or dried and reconstituted in water for 30 minutes
2 tbsp. sliced olives (kalamata etc)
2 large handfuls of spinach
2-3 ounces feta
mozarella to taste

3/4 cup milk
4 eggs
fresh basil, julienned
herbs (dill, provincial etc)
salt to taste
freshly ground pepper

Directions
Sautee onion in olive oil. When it turns translucent, add other ingredients through the spinach. When spinach has wilted, put filling in pie crust, sprinkle with cheese.
Mix milk and eggs together, whisking and seasoning.

Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top.

Notes
*I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust. Follow directions on pie crust recipe for crust and pre-baking.
Rating:  8

Original Source:  Contents of my brain, do not replicate anywhere without my permission.

Recipe ID:  1375 		Added:  March 15, 2009

Last Modified:  March 17, 2009
Naturally Dyed Easter Egg
Main Course  Dairy  
Ingredients
Base:
1 quart water +2 tbsp white vinegar

Color Elements:
Blue: Red Cabbage, 4 cups
Yellow: 3 tbsp turmeric

You Can also try the following color elements:
4 cups onion skins (12 onions)
4 cups chopped Beets
1 quart strong coffee, no water

Directions
To make each dye, bring water, vinegar, and color element to a boil, lower the heat, simmer 30 min and strain dye. You can boil eggs with dye or cold dip, for 5 seconds up to overnight, and dry on wire wrap. For Turmeric, you can just add the powder to hot water without boiling it.

Deep yellow- soak eggs in turmeric for a long time
Teal- Soak eggs in turmeric solution for 30 minutes and then cabbage soak for 5 seconds.
Bright Blue- Soak eggs in cabbage solution overnight (or just for a long time)

Rating:  8

Original Source:  Martha Stewart

Recipe ID:  1214 		Added:  March 25, 2008

Last Modified:  April 2, 2008
]]> http://www.bookofyum.com/blog/gluten-free-rv-menu-natural-easter-eggs-and-spinach-quiche-recipe-2877.html/feed 12 Alternative Daring Baker Challenge: Gluten-free Vegetarian Homemade Spinach Egg Pasta Recipe in Red Lentil Bolognese Lasagne/ Lasagna http://www.bookofyum.com/blog/alternative-daring-baker-challenge-gluten-free-vegetarian-homemade-spinach-egg-pasta-recipe-in-red-lentil-bolognese-lasagne-lasagna-2756.html http://www.bookofyum.com/blog/alternative-daring-baker-challenge-gluten-free-vegetarian-homemade-spinach-egg-pasta-recipe-in-red-lentil-bolognese-lasagne-lasagna-2756.html#comments Mon, 30 Mar 2009 06:39:28 +0000 yum http://www.bookofyum.com/blog/?p=2756 gfdlasagna9This month I was delighted when I found that the challenge for Daring Baker was NOT just another sweet cake or high-calorie dessert but instead a lovely and savory one dish meal that I could really sink my teeth into; Spinach pasta lasagna. The original called for a non-vegetarian ragu sauce, but it was easily replaced by one of my favorite delicious vegetarian red-lentil bolognese sauces.

Of course, the original pasta recipe was not gluten-free, but Mary of Beans and Caviar offered a gluten-free version (sans spinach). I tweaked her gluten-free recipe a bit, using a superfine grind of brown rice flour for the corn flour she used as her base, and adding the spinach back in. I was concerned that the original gluten recipe’s suggestion of uncooked spinach might make it difficult to work with the dough, so I looked online for other homemade spinach pasta recipes and found that many called for blanched and pureed spinach. I tried it, and happily, it worked beautifully. I’d never had fresh gluten-free spinach pasta and certainly never made it before, so this recipe was a special treat all around. I did find that the dough was rather sticky and I had to strike a balance between using too much cornstarch and too little. Initially I rolled the dough out on wax paper and found I had to use a sharp knife to separate the pasta from the paper, but later experiments with saran wrap were an improvement and made the knife step largely unnecessary.

gfdmosaic

It’s just a shame that as usual, despite my enthusiasm, I procrastinated and found myself making the whole recipe, photographing it, and writing this post on the posting deadline. *cough cough* Because I also made a delicious gluten-free vegan version of this recipe, I ended up with enough lasagna for a month- but I have plans to freeze pieces and enjoy it slowly over time- I’m sure I will appreciate this dish all the more when I can take it out of the freezer at whim whenever hunger strikes. This pregnant lady is now thoroughly exhausted after daring-bakering on her feet all day, but I feel a great sense of satisfaction and am thrilled that I’ve got a working recipe for gorgeous, green spinach lasagna pasta.

How to Make Gluten-Free, Vegetarian Homemade Spinach Lasagne from Scratch:
gfdlasassemblymosaic1

Visit my Gluten-Free VEGAN version of this challenge HERE! (Different pasta recipe, allergy friendly un-cheese recipes etc.- it was even my DH’s favorite over the cheesy one, if you’ll believe it!)
For the record:
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

Gluten Free Homemade Spinach Egg Pasta #1
Main Course  Alternative Grains  Italian  
Ingredients
1 c superfine brown rice flour (or other flour of your choice)
3/4 cup cornstarch
scant 1 cup tapioca starch
1 cup potato starch
3/4 cup sweet rice flour
1 1/2 tsp. xanthan gum
1 tsp. salt
6 eggs
10 oz. or a little more fresh spinach, a little water
3 T olive oil

Lots of cornstarch

Directions
Microwave fresh spinach with a little water for about two or three minutes and try to drain water. Then place in food processor and process until spinach is pureed.

Whisk together dry ingredients (brown rice flour through salt) and then add to the food processor with the spinach. Whir together and with processor running, add eggs one by one and finally drizzle in your olive oil.

When a ball of dough forms in your processor, remove and place in a piece of saran wrap, wrapping up into a nice ball. (You may need to use two pieces, placed to form a cross.) Let dough rest for about an hour and then remove one forth of the dough into a smaller ball.

Lay a piece of wax paper and then saran paper on your rolling surface. Sprinkle with lots of cornstarch and then place your dough ball on it. Sprinkle the ball of dough with more cornstarch and cover the dough with another large piece of saran wrap. Roll out dough as thinly as possible into a long strip of pasta and then cut into lasagna sheets. Peel off saran wrap to get sheets of pasta. You can use a sharp knife to separate the pasta from the saran wrap if it helps. (This is especially important if you roll it out on wax paper and not saran wrap.)

You can use immediately in lasagna or boil the pasta for a few minutes and then drain and use.

Rating:  8

Original Source:  Adaption of Daring Baker Recipe by Mary of Beans and Caviar. Instructions and version my own. Please do not replicate without my permission.

Recipe ID:  1385 		Added:  March 29, 2009

Last Modified:  March 30, 2009
Gluten Free Dairy Béchamel – Brown Rice Flour White Sauce Recipe #2
Sauces & Condiments  Dairy  Italian  
Ingredients
2 & 2/3 cup milk
2 tbsp. unsalted butter and 2 tbsp. Extra virgin olive oil
4 tbsp. superfine brown rice flour
Salt and pepper to taste
Freshly grated nutmeg
Directions
Mix the brown rice flour with 1/2 cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/flour mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.
Notes
Worked well, nothing special.
Rating:  5

Original Source:  Daring Baker of Emilia-Romagna (Lasagne Verdi al Forno) Challenge bechamel with my modifications. Please do not replicate anywhere without my permisison.

Recipe ID:  1386 		Added:  March 29, 2009

Last Modified:  March 29, 2009
Daring Bakers Lentil Bolognese Sauce Recipe #3
Main Course  Vegetables  Italian  
Ingredients
1 onion, chopped
2 whole garlic cloves
2 carrots, coarsely grated
3 tbsp. olive oil
2/3 cup red lentils
1 14 oz. can tomatoes
2 tbsp. tomato paste
2 cups GF vegetable stock
1 tbsp. fresh marjoram
salt and freshly ground black pepper
Directions
Saute onion, garlic, and grated carrot in olive oil in a large dutch oven until it is soft. Add lentils, tomato, tomato paste, stock and seasoning and simmer for 20 minutes until thick and lovely. Taste and season as needed.
Rating:  9

Original Source:  Adapted from The Complete Encyclopedia of Vegetables and Vegetarian Cooking. Please do not replicate anywhere without my permission.

Recipe ID:  1383 		Added:  March 29, 2009

Last Modified:  March 29, 2009
Gluten-free Vegetarian Lasagna Recipe from Emilia-Romagna (Lasagne Verdi al Forno)
Main Course  Alternative Grains  Vegetables  Dairy  Italian  
Ingredients
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe in files)#1
1 recipe Gluten-Free Dairy Bechamel Sauce (recipe in files)#2
1 recipe Vegetarian Red Lentil Bolognese (recipe in files)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano
Extra cheese (I used sharp cheddar for topping)

Directions
The dough does not need to be precooked before being assembled into the lasagne *but in my opinion it might be nice if it is boiled for a few minutes before baking*.

Method
Working Ahead:
The red lentil bolognese and the béchamel sauce can be made up to three days ahead. The red lentil bolognese can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
*GF NOTE: Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost 1/2 cup (125 mL) of water.*
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the bolognese. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese and, if you like, extra cheese.

Baking and Serving the Lasagne:
*GF NOTE: Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. (I didn’t do this part-Sea)*
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Raise temperature to 375 and remove the foil and bake another 10 to 15 minutes. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

Notes
I think I might try a different kind of cheese instead of parmesan reggiano next time to make a creamier, milder sauce that complimented the red lentil sauce a bit more.
Rating:  8

Original Source:  Daring Baker Challenge from The Splendid Table: Recipes from Emilia-Romagna with GF notes by Mary and myself.

Recipe ID:  1387 		Added:  March 29, 2009

Last Modified:  March 29, 2009
]]> http://www.bookofyum.com/blog/alternative-daring-baker-challenge-gluten-free-vegetarian-homemade-spinach-egg-pasta-recipe-in-red-lentil-bolognese-lasagne-lasagna-2756.html/feed 6 Gluten Free Menu of the Week: Cheddar Asparagus Red Pepper Quiche Recipe http://www.bookofyum.com/blog/gluten-free-menu-of-the-week-cheddar-asparagus-red-pepper-quiche-recipe-2727.html http://www.bookofyum.com/blog/gluten-free-menu-of-the-week-cheddar-asparagus-red-pepper-quiche-recipe-2727.html#comments Mon, 23 Mar 2009 03:02:57 +0000 yum http://www.bookofyum.com/blog/?p=2727

Announcement: Don’t forget to participate in the March Adopt-a-Gluten-Free-Blogger Event! Event Open so SIGN UP NOW!

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. The theme of this week’s gluten-free menu swap is Latin cuisine, which inspired me to try to come up with a baked recipe for chilies rellanos (on the DH’s request).

Monday: Japanese
Sesame Miso Eggplant
Tofu with peanut miso paste
Rice

Wednesday: Vegan Raw Foods
Zucchini Un-pasta with sauce
Dehydrated falafel and tahini sauce

Friday: Indian
Gluten-Free flatbread
Mattar Paneer

Saturday: Latin Cuisine
GF Baked Chilies Rellanos
Mexican Rice
Beans
guacamole

Gluten-Free Baked Goods: Banana Muffin Recipe

Recipe of the Week: Gluten-Free Potluck Quiche Recipe
Alas, no light salad or dressing recipe for you today. Lately I’ve been baking up a storm of hearty, protein-rich recipes, so I thought I’d share one of my favorites with you today (with more to come, including a dairy-free version). Recently we had a Celiac Bay-Area Gluten-Free Potluck Luncheon. When I heard the theme I immediately thought- what could be a better gluten-free, vegetarian luncheon item than a lovely quiche? I’m always pining after the veggie quiche in the refrigerator case at coffee shops, but can never had them due to the crust. But crust is no obstacle to the gluten-free baker! Many people use potato hash browns as a quiche base, and it is true that they make a lovely crust. But, I happen to be partial to a nice, decadent gluten-free pastry, so for this event I mixed up a batch of Gluten-Free Pantry Crust and rolled it out. And I cursed. Oh yes, I cursed. Maybe I hadn’t let it chill long enough, but after the ease of Chebe pastry or even my own recipes, I found that particular crust a real hassle to work with. Next time I’ll either make my own recipe or follow Bette Hagman’s dream crust recipe. However, once it was baked with a lovely filling, it tasted lovely and was everything a vegetarian quiche should be, so I suppose all is well that ends well.

Gluten Free Asparagus Pine Nut Quiche Recipe
Main Course  Vegetables  Dairy  American  
Ingredients
Gluten Free Pie Crust*

1 small bunch (or half of one) of asparagus, end snapped off and cut into 3 pieces or so.

2 tsp. olive oil
1 onion
1/2 jar artichoke hearts
1 diced red pepper or multiple baby sweet peppers, diced
2 tbsp. pine nuts
1 ounce feta
cheddar cheese to taste

3/4 cup milk
4 eggs
fresh basil
herbs (dill, provincial etc)

Directions
Blanch asparagus for a few minutes then drain.
Sautee onion in olive oil. When it turns translucent, add other ingredients through the pine nuts. When pine nuts have toasted, take pan off burner, add drained asparagus, put sauteed veggies in pie crust, and sprinkle with cheese.
Mix milk and eggs together, whisking and seasoning

Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top.

Notes
*I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust.
Rating:  8

Original Source:  Contents of my brain, do not replicate anywhere without my permission.

Recipe ID:  1376 		Added:  March 15, 2009

Last Modified:  March 17, 2009
]]> http://www.bookofyum.com/blog/gluten-free-menu-of-the-week-cheddar-asparagus-red-pepper-quiche-recipe-2727.html/feed 10 Daring Baker Challenge: Gluten-Free Flourless Chocolate Valentino Recipe and Indian Badam Cardamon Rose Pistachio Ice Cream http://www.bookofyum.com/blog/daring-baker-challenge-gluten-free-flourless-chocolate-valentino-recipe-and-indian-badam-cardamon-rose-pistachio-ice-cream-2666.html http://www.bookofyum.com/blog/daring-baker-challenge-gluten-free-flourless-chocolate-valentino-recipe-and-indian-badam-cardamon-rose-pistachio-ice-cream-2666.html#comments Sat, 28 Feb 2009 07:52:56 +0000 yum http://www.bookofyum.com/blog/?p=2666
Be still my heart- a naturally gluten-free flourless chocolate cake with only three ingredients!
When I found out that this month’s Daring Baker Challenge was a flourless chocolate cake, I have to admit my first thought was- Not more chocolate! Our five-billion step yule log burned me out on chocolate just a little bit. But then I looked more closely at the recipe. It had three, yes count them, three ingredients and was naturally 100 percent gluten-free. Be still my heart! And another great thing about this recipe is I would finally get to use up those (high quality) chocolate chips I’d been stockpiling thanks to ye old pregnancy cravings. We had made plans for a cozy Lost viewing party with friends including a certain chocoholic and I thought it would be the perfect opportunity to whip up a little flourless chocolate cake and not have to eat it all myself! For the challenge, we were required to make the flourless chocolate cake but to make it a little more interesting, we also were supposed to make an ice cream recipe. I went with the straight-forward chocolate cake recipe because it sounded perfect just as it was, but I wanted to have a bit more fun playing with flavors for the ice cream. Luckily I’d recently been chatting with my chocoholic friend about an Indian milk-nut beverage called badam, often flavored with cardamom and rose water. I couldn’t imagine anything lovelier than pistachio-cardamom-rose ice cream to accompany a rich, dark flourless chocolate cake, and so a Daring Baker entry was born.

How was it? We all unanimously loved the taste of the flourless chocolate cake. I decided to make it as a small cupcake, a mini cake round, and as a large cake- with the result that each of these cakes was on the petite side. I loved being able to cut the large cake into either large, generous cake servings for friends or miniature fudge-type style servings for my personal chocolate needs. The cupcake was delightfully fluffy and (if it lasts that long) ideal for wrapping in plastic wrap and freezing for an emergency chocolate fix. I enjoyed the Badam ice cream, as did the DH, but perversely I wanted to try it as a hot beverage with lowfat milk. I know, I’m so difficult. However, the ice cream complimented the cake beautifully and was certainly a protein powerhouse with all the nuts, eggs, and dairy. (All of this is calorie-free, don’t you know…)

For the record:
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Check out my other completed Daring Baker Challenges:
GF Lemon Vanilla Tuiles with Vanilla Custard
GF Yule Log
GF Vegan Pizza
GF Eclairs
GF Danish
GF DF Cheesecake Pops
GF Vegan Party Cake

Daring Bakers Valentino Flourless Chocolate Cake Recipe
Dessert  Dairy  French  
Ingredients
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate chips combined with bittersweet chocolate chips
1/2 cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Directions
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
Notes
February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan
Rating:  9

Original Source:  Daring Baker Challenge, Chef Wan of Sweet Treats

Recipe ID:  1369 		Added:  February 27, 2009

Last Modified:  February 27, 2009
Indian Badam Milk Ice Cream Recipe
Dessert  Dairy  Indian  
Ingredients
1 1/4 cups 2% Milk
1 tsp cardamom seeds
4 large egg yolks
6 tbsp sugar
1 tsp cornstarch
1 1/4 cups Heavy Cream
1/2 cup almonds
1/2 cup pistachios
2 to 3 tsp. rose water
Directions
1. Pour the milk into a heavy based saucepan, add the cardamom and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse. Strain out cardamon and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy.
3. Gradually pour in the hot milk, whisking constantly. Grind your nuts to a paste with a little milk and add to the warm milk with the rose water. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Using and Ice Cream Maker: *Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker). You will probably need to put in the freezer to firm up for a few hours after churning, unless you have a better ice cream maker than mine.
Notes
*If I were to make this again, i would try adding the nut paste LATER, possibly either to the cream at the end OR at the last 5 minutes of stirring in the ice cream maker.

Also, I like the flavors, but the milk was a bit rich for me. I was afraid a lower fat milk would result in icy ice cream, but think I’d try it next time..

Rating:  6

Original Source:  Basic instructions from Ice Cream Book by Joanna Farrow and Sara Lewis, Basam ingredients my own.

Recipe ID:  1370 		Added:  February 27, 2009

Last Modified:  February 28, 2009
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