Gluten Free Menu of the Week: Cheddar Asparagus Red Pepper Quiche Recipe

March 22nd, 2009 yum Posted in Dairy, Eggs, GF Support Groups, Menu, Menu Plan Monday, Party Food, Party Menu, cheese 10 Comments »

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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

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

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
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)

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.

*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.
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Daring Baker Challenge: Gluten-Free Flourless Chocolate Valentino Recipe and Indian Badam Cardamon Rose Pistachio Ice Cream

February 28th, 2009 yum Posted in Chocolate, Dairy, Daring Baker, Dessert, Indian, cake, ice cream 33 Comments »

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  
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

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.
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
Indian Badam Milk Ice Cream Recipe
Dessert  Dairy  Indian  
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
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.
*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..

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