This is an incredibly rich dish, so even half a slice seems like a full serving. As a result, we still have half of the yule left in our freezer. I’m looking forward to pulling it out and snacking on it, or sharing some with guests as the opportunity arises. I was happy to get the opportunity to make an authentic yule log dessert after our time in Japan. Oddly enough, yule logs are popular in Japan during Christmas time as part of their flirtation with French pastries and French pastry shops. However, I’d never had one before. From looking at other recipes, this recipe seems a little unusually ornate to me- some are simply sponge cake rolls with lovely frosting fillings, which sounds like a lot easier and more fun to make. However, they don’t call it daring bakers for nothing, and this recipe was certainly daring. It may have been a little more daring than I wanted during the busy holiday season, but I did learn quite a bit from making this recipe, and even came out of it with some lovely elements that I would love to make again. This variation is chocoholic approved, but you could also make a less chocolate intense version. For my own taste buds, if I were to try it again I might try something like an almond biscuit with vanilla-lemon mousse, white chocolate praline crunch and a cream cheese frosting, topped with fresh strawberries. Sounds good, right? I also read about some alternative daring bakers making vegan or even raw-food versions that sound absolutely lovely. I’ll try to link to some of the more unique takes on this recipe as I come across them. One of the best things about this recipe is that while it wasn’t very vegan (or vegetarian, for that matter) friendly, it was VERY easy to make gluten-free, with only two very minor changes necessary that had almost no impact on the final product. Let’s hear it for gluten-free-friendly Daring Baking Recipes!

This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.

The challenge rules stipulated that we MUST MAKE ALL 6 of these elements for the log:
1) Dacquoise Biscuit
2) Mousse (or whipped cream filling)
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brulee Insert
6) Icing

Other Alternative Bakers’ Logs Close to my Heart:
Lilac Kitchen’s Gluten-Free French Yule Log
My Diverse Kitchen’s Vegetarian, Reduced Egg French Yule Cake
Pacific Outpost’s Vegan Yule Log

*if you made a vegan, vegetarian or gluten-free version WITH RECIPE POSTED please post the link in the comments and I’ll visit you and add you to my list!*

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

Intrigued? Recipes below. And keep in mind, even if you don’t want to make a whole yule log, you can make parts of it for an absolutely divine and considerably lower-stress recipe.

Shared with Gluten-free Holiday Carnival

Praline Crisp Chocolate Crunch Insert or Candy Dessert  Dairy  French

Ingredients Element #4 Praline Feuillete (Crisp) Insert Ingredients for the Praline Feuillete: 3.5 oz (100g) milk chocolate 1 2/3 Tbsp (25g) butter 2 Tbsp (1 oz / 30g) almond praline (Homemade is easy and delicious) 1 (or 2 oz.) Gluten-Free corn flakes such as Envirokids frosted cornflakes Equipment: Small saucepan, Double boiler (or one small saucepan in another), wax paper. Preparation time: 10 mn Directions 1. Melt the chocolate and butter in a double boiler. 2. Add the praline and the corn flakes. Mix quickly to thoroughly coat with the chocolate. 3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard. Notes I believe I used 2 oz. cornflakes and it was delicious. I made this homemade Praline Recipe: http://www.bookofyum.com/blog/gluten-free-candy-almond-praline-recipe-2483.html To use in Yule log, it is best to break up this layer into chunks. For snacking, it is wonderful left in large sheets. My favorite part of the yule log, and one I’m most likely to make again, besides the creme brulee.

Rating:  9 Original Source:  Daring Baker Challenge Recipe ID:  1341 Added:  December 29, 2008 Last Modified:  December 29, 2008

Vegetarian Dark Chocolate Icing with Agar Agar Recipe Dessert  Sauces & Condiments  Dairy  French

Ingredients Element #6 Dark Chocolate Icing Ingredients: 1 tsp- 1 1/2 tsp agar flakes, ground in a spice grinder or food processor 1/4 cup (60g) heavy cream 2.1 oz (5 Tbsp / 60g) granulated sugar 1/4 cup (50g) water 1/3 cup (30g) unsweetened cocoa powder 1 1/2 tsp cornstarch mixed with 1 1/2 tsp water to make a slurry Preparation time: 25 minutes (10mn if you don’t count softening the agar-agar) Equipment: Small bowl, small saucepan Directions Soften the agar-agar in 1 tbsp. or so of cold water for 15 minutes. Bring all of the ingredients to a boil in a pan and simmer for up to fifteen minutes. Let cool and check the texture as it cools. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately. Once yule log (or cake etc) is frosted, place it in the freezer and allow to harden overnight. Notes Note: Because the icing gelifies quickly, you should make it at the last minute. This recipe originally had gelatin, but I substituted agar-agar. It was one of the first times I’d used agar-agar (although I did once unsuccessfully try to use it to make vegetarian marshmallows). If you need to substitute agar-agar for gelatin in a recipe, here are the equivalences: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar. 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder. This was a first attempt, so the recipe has some kinks to be worked out. It really does need to be frozen overnight, and even then the frosting will be soft and softens quickly.

Rating:  6 Original Source:  Adapted from Daring Baker Challenge to be Vegetarian Recipe ID:  1344 Added:  December 29, 2008 Last Modified:  December 29, 2008

How to Assemble a French Yule Log Recipe Dessert  Dairy  French

Ingredients 1) Dacquoise 2) Mousse 3) Creme Brulee Insert 4) Mousse 5) Praline/Crisp Insert 6) Mousse 7) Ganache Insert 8) Dacquoise Directions How To Assemble your French Yule Log Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different. THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP. You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles. 1) Line your mold or pan, whatever its shape, with plastic film. 2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold. 3A) Pipe one third of the Mousse component on the Dacquoise. 4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse. 5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert. 6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold. 7A) Pipe the last third of the Mousse component on top of the Praline Insert. 8A) Freeze for a few hours to set. Take out of the freezer. 9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top. 10A) Close with the last strip of Dacquoise. Freeze until the next day. If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is: 1) Dacquoise 2) Mousse 3) Creme Brulee Insert 4) Mousse 5) Praline/Crisp Insert 6) Mousse 7) Ganache Insert 8) Dacquoise THE NEXT DAY… Unmold the cake/log/whatever and set on a wire rack over a shallow pan. Cover the cake with the icing. Let set. Return to the freezer. You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc… Transfer to the refrigerator no longer than one half-hour before serving as it may start to melt quickly depending on the elements you chose. Notes An impressive dessert, but a little rich and time-consuming. I’ve been out-dared! Next time I would make a much simpler yule log more like a sponge roll. The individual parts of the log are nice by themselves, though, and I might make them again separately. Just not together.

Rating:  6 Original Source:  Daring Baker Challenge Recipe ID:  1343 Added:  December 29, 2008 Last Modified:  December 29, 2008

This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand

Our 4th of July menu was:
Grilled Sesame Tofu (recipe below)
Summer Vegetable Rolls with Peanut Sauce
Balsamic Honey Grilled Eggplant
and
Gluten-Free Raspberry Almond Financiers (recipe below)

If you look at my post for July 4, 2007 you’ll note that I made peanut sauce last year too, for sesame grilled vegetables. But I also made some new recipes for this year’s feast… like this delightful recipe for Balsamic Honey Grilled Eggplant.

This recipe was a real keeper, and one that I have a feeling I’ll be making a lot in the years to come. DH is skeptical of eggplant, and he seemed to enjoy it- and I couldn’t get enough of the stuff. To me it was like grilled and savory candy (but better).

I also experimented with a recipe from Martha Stewart that I’d been eying for a while. Of course, as written the recipe was full of gluten, gluten, gluten, but I thought it would probably convert reasonably well to be gluten-free. Even though we’re currently packing up our whole house for a move, I deliberately left out my mini-muffin tins just for this recipe. Oh, how I love my mini-muffin tins. Like real muffin tins, but cuter. Anyway, I was thrilled for the opportunity to use up some of the organic, local raspberries I’d been storing in the freezer, and an Indpendence Day Picnic seemed like the perfect time for financiers. Although, to be honest, I didn’t quite know what financiers were. To me they just seemed like little jam-filled-mini muffins.

Luckily, the Joy of Baking was able to enlighten me.

“Financiers are French tea cakes (pronounced fee-nahng-syehr), also known as Friands (meaning “dainty” or “tasty”). They are made from a sponge-like batter of beurre noisette (brown butter), egg whites, flour, toasted ground almonds, and powdered sugar. Financiers are similar to Madeleines in that they both use a sponge-like mixture that is baked in special molds. When baked Financiers are soft and springy with a slightly domed top and a lovely golden brown crust.” (Source: Stephanie Jaworski)

Financiers are a natural for gluten-free conversion, as a good portion of their batter is made with almond flour and eggs, two high protein ingredients that help compensate for any lack of gluten in our flours. Unfortunately commercial varieties will also contain gluten-flour, but you can make them at home with excellent results. As it happens, I converted the recipe to be dairy free, but for a more traditional recipe you could use butter instead of the DF, CF margarine and let the butter brown. This browning of the butter adds great nutty flavor. Just be careful not to burn it! I think traditionally financiers are made in special molds, like madeleines, but home cooks use mini muffin tins very successfully. I knew I was happy I bought that mini-muffin tin!

In Love with Financiers?
Try Gluten-Free Girl’s Chocolate Financier Recipe, brought to you by Smitten Kitten.
Or, an agave-nectar sweetened version of the recipe
An adorable Gluten-Free Apricot Financier Recipe
Or a gluten-free adaption of a Almond Tea Cake Financier Recipe

But food aside, the best thing about any holiday is sharing it with special friends that are your family-away-from-family. Last year we spent it with my favorite adopted “little sister”- and this year we spent it with one of our favorite couples. These are friends that have been with both of us for the long haul, and I hope will always be a part of our life. Happy Fourth of July, everyone! I hope your holiday was absolutely delicious, and that you got to spend it with your very favorite people!

Yummy Grilled Tofu Side Dish  Tofu  American

Ingredients 1 lb of firm tofu (Chinese Style is best for this kind of recipe) 2 tbsp GF soy sauce (preferably San-J Low Sodium Tamari) 1 1/2 tbsp maple syrup 1 Tbsp rice vinegar 1 tbsp fresh ginger, grated 1 tbsp toasted sesame oil (we like a Japanese brand) 2 pressed cloves of garlic Directions Drain water from tofu, and cut horizontally in thirds or half. Wrap in towel and leave for 30 minutes or so until water has absorbed into towel. Mix marinade ingredients, and marinate tofu for at least 30 minutes. If possible, grill, if not, broil or pan fry. Makes a wonderful protein addition to salads, sandwich fillings, and perfect with rich rice dishes like risotto. Notes I’ve been making this recipe for years and it always goes over very well at parties. Very flavorful and easy. Can be doubled for a crowd. You may wish to brush or spray grill with oil, as the tofu can stick.

Rating:  8 Original Source:  Vegan Vittles Recipe ID:  1036 Added:  March 14, 2007 Last Modified:  July 6, 2008

Gluten-Free Raspberry Almond Financiers Dessert  Alternative Grains  European

Ingredients 8 tbsp. dairy free margarine like Earth Balance 1/3 cup honey (I like raw honey) 2 cups finely ground almonds (I use Trader Joe’s or you can grind your own) 1/2 cup granulated sugar 1/4 cup sifted confectioners’ sugar 1/4 cup finely ground brown rice flour (like Authentic Foods’) 1/4 cup sweet (white) rice flour 1/4 cup tapioca starch 1/2 tsp salt 5 lg. egg whites (you can probably veganize this by using 3-4 Ener-g foods egg replacer eggs, soy yogurt, or flax seed eggs) 1 cup raspberries (if frozen, defrost first), pureed and strained (not strained is ok if you don’t mind seeds) Directions Preheat oven to 350 degrees and spray two mini muffin tins with GF nonstick cooking spray. Melt your margarine in a small saucepan on medium-low heat, whisking occasionally and heating for 6-7 minutes. At the end, whisk in your honey and let it combine thoroughly. Put your ground almonds, sugars, flour, and salt in a standing mixer (or large bowl) and whisk together on low. Turn up the speed to medium-high and add your egg whites (or egg replacer eggs) one at a time, combining each one thoroughly until adding the next. Use a spatula to make sure all the ingredients on the side of the bowl integrate with the rest of the ingredients. Lower mixer speed to low and add your warm honey-margarine (whisk quickly first to make sure it hasn’t separated) in one long, continuous stream. Turn up speed to high for 45 seconds. Fill your mini muffin tins half full. Then take a scant 1/2 tsp of your raspberry puree and pull up a little of the batter with a knife, dribbling the puree in and then settling the batter over the top to make a raspberry heart shape. Or, just make a little jam circle on the top if the heart is too much effort. Bake for 7 minutes or so, turn your rack around and bake another 7 minutes. Cool on a wire rack and enjoy! Notes Another cute little mini-muffin, er, I mean financier, recipe!

Rating:  7 Original Source:  Modified from Martha Steward Living to be dairy and GF Recipe ID:  1264 Added:  July 6, 2008 Last Modified:  July 7, 2008

Despite the common name and the grain-like use of the crop, buckwheats are not grasses and are not related to wheat. . . The name “buckwheat” or “beech wheat” comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. . . . The fruit is an achene, similar to sunflower seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens buckwheat flour. The hull is dark brown or black, and some may be included in buckwheat flour as dark specks. The dark flour is known (exaggeratedly) as “blé noir” (“black wheat”) in French, along with the name sarrasin (“saracen”). (source: Wikipedia)

Pure buckwheat is completely gluten free, and is surprisingly versatile. I first had Buckwheat in a tasty, healthy gluten free cereal called Mesa Sunrise- one of the few “adult” cereals that I actually liked. It has a wide variety of traditional applications internationally, though- Buckwheat groats, the whole grain, are are popular in western Asia and eastern Europe, especially in Russia, Ukraine and Poland. In the 20th century, it was most commonly eaten in a dish called “kasha” where the roasted groats are simmered in broth until they resemble rice.

In Japan and Korea, Buckwheat is used in noodles respectively called soba and memil guksu. Unfortunately, while I can’t speak for Korean buckwheat noodles, almost all Japanese soba noodles also contain wheat. Luckily, while I was living in Japan I was able to find an exception: a 100% soba flour noodle, although it did contain a warning in Japanese that it is produced in a factory that also works with wheat products. Luckily, I never seemed bothered by it, and I was immensely happy to be able to experiment with at least one traditional Japanese ingredient. One of my most recent experiments with soba noodles was a spa salad, but I also enjoy using them in fox noodle soup, a dish that contains fried tofu and soba noodles in a rich, salty broth. Interestingly, while gluten intolerance is rare in Japan, serious soba allergy seems about as common as peanut allergies are in the states. I worked with several Japanese teachers who had a serious, life threatening allergy to buckwheat. Luckily I think this kind of allergy is far less common in western populations.

Buckwheat flour is also used in a variety of traditional pancakes, like buckwheat blinis in Russia, galettes in France (especially in Brittany), ployes in Acadia and boûketes in Wallonia. American pioneers also reputedly chowed down on their own variety of buckwheat pancakes. In Ukraine, yeast rolls called hrechanyky are made from buckwheat. Interestingly enough, I actually had my first buckwheat crepe in Japan at the French retail store, Carrefour. (Sadly, in 2005 Carrefour withdrew from Japan and their shares were purchased by the Japanese largest store chain, Aeon. Doh!) Their unique food court boasted a buckwheat crepe shop with some 100% buckwheat crepes. I nervously ordered one and (nervously) enjoyed my first buckwheat crepe- with smoked salmon, as I recall. It was delicious. (And I felt fine afterwards, even better!)

Being me, I immediately became obsessed with this new food, the French buckwheat crepe that was called Galette. (The name crepe seems to be a general term for wheat flour crepes.) According to my friend Wikipedia, “Crêpe is a type of thin pancake mostly associated with the region of Brittany where it replaced at times bread as basic food, but it is eaten as a dessert countrywide. Buckwheat was introduced as a crop suitable to impoverished soils, so [in addition to] Britanny, buckwheat crêpes were known to other regions where this crop was cultivated, such as Limousin or Auvergne.” Rather than being filled with something sweet, the gallette often contains “egg, apple slices, meat, fish, cheese, salad or similar ingredients. One of the most popular varieties is a galette covered with grated gruyère cheese, a slice of ham and an egg, cooked on the galette.” (source: Wikipedia) Sounds delicious, right? Do be careful if you see them available in restaurants or small shops, though- as with most dishes using an unusual, gluten free flour, most proprietors add wheat for additional ease in preparation and to lower the cost of production. Besides my one experience in Japan, I have never found a gluten free source of gallette, except for my own kitchen, of course.

Which brings me to today’s post. You may have noticed I’ve been a bit quiet in the kitchen lately. The French reading class I was taking recently culminated in a three hour exam that sapped all creative energy out of me- I’ve been eating, and even eating the things on my menu, but I’ve also been eating my fair share of frozen meals. However, that all ended dramatically yesterday. I woke up, checked my email, and started thinking about food. Recently there have been a fair number of gluten free crepe recipes floating about. I’ve always loved crepes- with their high protein ingredients of eggs and milk, they adapt very well to being made gluten free. The hardest thing about them is waiting for the batter to set in the refrigerator (usually about 30 minutes), and standing over the stove making your stack of crepes. I usually get restless halfway through the process, but the end result is entirely worth it.

Recently I shared my favorite tried and true sweet crepe recipe with you, but this time I thought I should embrace my stronger savory side and create a delicious savory mushroom gallette that would be perfect for a romantic brunch for two or marvelous for an impressive dinner party. I searched high and low for recipes, and finally came up with a combination of several recipes that could be adapted to my needs. Gourmet magazine had a lovely recipe for buckwheat crepe noodles that inspired the crepe base for my recipe, and my favorite magazine, Cooking Light, actually won me over with a low fat but flavorful mushroom filling with just a dab of cream cheese. I have to admit, I was enchanted by CL’s suggestion to create a crepe “purse” for a more dramatic presentation. I mixed my batter in the blender, sauteed a delicious mushroom filling, and created three different presentations of the crepe- a traditional crepe roll, the sophisticated (but trying) crepe purse, and finally a square crepe package as a compromise between the two. Then I sat on my sunny balcony and enjoyed some perfect French gallettes with a savory (but not calorie laden)mushroom filling, while sipping a cappucino and chilled herbal tea. It was the perfect way to celebrate the completion of my reading French class. So- for now, au revoir, and bonne chance! Why not try your hand at a gluten free galette recipe of your own? It’s well worth the effort.

*notes: While the recipe contains both eggs and dairy, I think you would probably have good results substituting dairy free milk. For the filling, barring any soy allergy, Toffutti cream cheese would be an excellent replacement for dairy cream cheese.*

Gluten Free Buckwheat Crepe Recipe Breakfast  Alternative Grains  French

Ingredients 1 1/2 cups lowfat milk 2 large eggs 1/2 cup GF buckwheat flour (Bob’s Red Mill is produced in dedicated facility) 1/4 cup Favorite GF flour blend (white is better) 1/2 tsp salt liberal sprinkling of freshly ground black pepper 1 or 2 tbsp chopped fresh parsley 1 tbsp and 1 tsp. margarine and 1/2 tsp ghee, melted OR 1 1/2 tbsp margarine OR butter Additional margarine or butter, melted Savory Mushroom Crepe Filling Recipe Directions Combine all ingredients through pepper in blender until thoroughly blended. Add 1 tbsp and 1.5 tsp melted margarine/ghee mixture and parsley and combine one more time. Pour into large cup or small bowl. Heat nonstick frypan on medium heat, and baste a little melted margarine or butter on it to cover lightly. When it is hot (but not smoking!) take a very scant 1/4 cup (minus a tbsp. or so) of batter in your left hand (if right handed) and remove the fry pan from the stove with your right hand. Pour the batter directly in the middle of the pan and swirl the pan with your right hand so batter smoothly covers entire surface of pan. If you have any bubbles without batter you can dip your finger in the batter (what, not hygienic?) and let a little dollop drip into the hole- IF You act quickly. Otherwise, just let it be. When the crepe starts to dry out on the edges (about 15 seconds), take a plastic spatula and gently poke the outside of the crepe all around the edge so that it has lifted slightly from the pan. Use your fingers to carefully peel the crepe off the pan and flip it over, leaving it for another 15 seconds before removing it to a plate. Continue. Brush pan with more margarine between crepes. The first crepe or so may be harder to remove from the pan- don’t worry, it just takes a little time to get the right temperature and oil combination. Continue until you’ve made all your crepes, snacking on any deformed crepes. Reserve. To assemble crepes, you have three options. 1) Fancy shmancy crepe purses Disadvantage: These buggers have a high mortality rate, and the crepe likes to rip. Advantage: It’s fancy shmancy! How to make crepe purses: Put 1/3 cup or so of your filling in the center of the crepe, gently lift up all the edges and gather the crepe up right above the filling. Tie a (pre-boiled for 6 minutes, cut into long green thread green onion green top) DRY green onion ribbon around it, remove to a baking pan. 2)The smart woman’s pouch- so much easier, unlikely to result in ripped crepes, slightly lower fancy shmancy rating but not by much. How to make the SW crepe pouch: Put 1/3 cup or so of filling in the center of the crepe. Fold over one side, and then another, like you’re wrapping a flat present. Your goal is to make a little square pouch. Tie one of those boiled, extra long green onion tops around the whole pouch and tie it, just like a present. 3)Easy Peasy Traditional Crepe- No risk of tearing, little imperfections are less likely to show up in the finished product. How to make a traditional crepe with filling: Put 1/3 cup of filling or so in a line going from one side of the crepe to another. You may want this to be slightly left of center. Lift the side of the crepe and wrap it up in a little tube. Easy, and yummy. If you want to be really crazy you can still tie a green onion around it, but it isn’t necessary. Notes I was so happy with this recipe. I can see myself making it a lot in the future. YUM!!

Rating:  9 Original Source:  adapted heavily from Gourmet magazine December 2003 combined with other recipes Recipe ID:  1122 Added:  August 21, 2007 Last Modified:  August 23, 2007

Mushroom Crepe Filling Recipe Main Course  Vegetables  French

Ingredients at least 6 green onions, with green tops cut off and reserved and white part chopped 1 1/2 tsp butter or margarine 2-3 diced fresh garlic cloves 1 portobello mushroom, diced 2-3 cups crimini mushrooms (or various types of mushrooms) 1/3 cup white wine 1 tbsp. lowfat cream cheese 1 tbsp chopped parsley 1 tbsp. assorted fresh herbs 1/2 tsp salt freshly ground black pepper, to taste generous dash of freshly ground black pepper 8 GF buckwheat crepes Directions For crepe purses, cut the green tops off your green onions and cut them down the middle to create two long green onion ties. Boil them for about 10 seconds and then remove them to drain. Spin in a salad spinner if you have some to remove any last bits of water. Heat your butter, margarine, or olive oil on medium and when hot, throw in your garlic cloves and the white part of your green onions. When it has heated through, add your mushrooms and sautee until they are soft and have released some of their juices. Add the white wine and simmer until the liquid has evaporated and your mushrooms are thoroughly cooked. Remove from heat and add your tablespoon of lowfat cream cheese (or toffuti Cream Cheese) and mix until the cream cheese has dissolved into the mushrooms. Sprinkle your fresh herbs, salt and pepper and mix through the entire mix. Reserve and use as filling for your savory crepes. (this is enough for 8-10 crepes, double recipe if desired)

Rating:  8 Original Source:  Adapted from June 2006 Cooking Light Recipe Recipe ID:  1124 Added:  August 21, 2007 Last Modified:  August 22, 2007

But what is Ratatouille, anyway? According to Stacy Finz of the San Francisco Chronicle,

“Traditionally, ratatouille is a late-summer dish from Provence, incorporating the mainstays of the harvest in that southern French region — tomatoes, eggplant, onions, bell peppers, zucchini, garlic and fresh herbs, simmered in local olive oil. In Turkey, cooks prepare imam biyaldi, in which the eggplant acts as a shell to hold the vegetable filling. The name translates as “the cleric swooned” — presumably with pleasure when the dish was served. ” (source: BAY AREA FLAVORS FOOD TALE)

Thomas Keller’s recipe for Ratatouille is called Confit Byaldi, and has three components- a piperade (an olive oil sautee of onion, sweet bell peppers, and tomatoes), the main vegetable layer, and a vinaigrette. It sounded absolutely lovely, but I felt that it needed a side dish of pilaf or perhaps French Bread to make a complete meal. Therefore I dipped into The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker to find a delicious recipe for French Pilaf that I adapted to be vegetarian. Because making Confit Byaldi is a lengthy process (about three hours from start to finish!) I started the piperade before beginning my rice, although I could have just let it sit in the rice cooker. This recipe relies on fresh, seasonal vegetables, and so I harvested some of the first tomatoes from the organic, heirloom tomatoes I’ve been growing on my balcony all summer. I heated olive oil in a pan and sauteed garlic, onions, diced roasted red peppers and tomatoes, letting them caramelize. Next I prepared my vegetables. Fist I tried using a mandoline to thinly slice disks of yellow squash and zucchini, but when I tried to slice my eggplant, it didn’t work well, so I finally dragged out my food processor. When I saw the perfect, beautiful disks it created in seconds, I wished I’d sliced all the vegetables in my food processor. (Note to self: next time forget the mandoline and go straight to the electronic appliance!) Next was the fun part. I took my simmered vegetable piperade and spread it evenly across the bottom of the cast iron pan. Next I took my gorgeous vegetable disks, along with sliced heirloom tomatoes, and placed them in the pan on top of the piperade, spiralling out from the center and making sure that 1/4 inch of each vegetable disc was exposed. Then I drizzled garlic thyme olive oil over the vegetables and seasoned them to taste. And next, because I’m silly that way, I took about a billion photos of the pretty thing that I’d made:

After patting myself on the back a few dozen times, I baked the vegetables, covered, on a low temperature for two hours. Then I started the French Butter Rice in my rice cooker, put the confit back in the oven, uncovered for another thirty minutes. I made the accompanying vinaigrette, and when it was done, placed the confit under the broiler for final browning, and plated my delicious, delicious gourmet French feast. DH, who ordinarily isn’t exactly thrilled by ANY of the ingredients, gobbled up his Confit Byaldi and French butter rice with as much enthusiasm as he would have for any meaty French dish, which is saying a lot. I thought it was a delicious summery dish, full of vegetable goodness. If it didn’t take so long, I would make it all the time. It’s an ideal dish for using up some of the most bountiful vegetables of the summer. If you have a surplus of tomatoes, zucchini, and eggplant in your garden, why not take a leaf from a “little chef” from Disney that was inspired by a real live Bay area chef, and make your own Ratatouille? Your own in house critics of summer veggies might just have to change their minds, once they taste a bite of this heavenly summer dish.

Related Links:
Interested in more French Laundry cuisine? Try the gorgeous blog French Laundry at Home that tests recipes from the French Laundry cookbook.

Want more Ratatouille Recipes?
A simple recipe for Ratatouille from the Canadian Food Network
Provence and Beyond’s recipe for ratatouille
An English/French recipe for Nicoise Ratatouille by La Tartine Gourmande
Smitten Kitten’s recipe for Ratatouille
Kalyn’s Ratatouille Wanna-Be
The Ratatouille Recipe from Cooking for Engineers

And if you’re in the mood for this recipe, you might like my original Eggplant Parmesan Recipe or my Zucchini Flatbread Pizza Recipe

French Butter Rice Side Dish  Rice  French

Ingredients 1/4 cup (or less) unsalted butter or olive oil (butter gives most flavor) 1/2 cup chopped onions of choice- white, red, or even shallots 2 cups favorite rinsed and drained white rice (not basmati) 3 1/4 cups vegetable stock (from bullion is fine, but of course from scratch is best) 1/2 tsp salt Directions Turn on rice cooker and melt butter (or heat oil) in the rice cooker pan. Add onions or shallots, and let cook until they are soft or until your rice cooker turns itself off. Stir occasionally. Put your drained rice in and stir thoroughly. Turn on rice cooker again or let it continue to cook. Stir occasionally until grains are coated with butter/oil and mixed with onions. The rice may become faintly translucent. Add vegetable stock and salt and let cook for the rest of a natural cooking cycle. (Or an entire cooking cycle). Leave rice in machine on “warm” option for about ten minutes and then fluff the rice with a rice paddle or your favorite non metallic spoon. You can leave rice on warm until the rest of the meal is ready (not longer than 2 hours.) Serve warm. Also excellent reheated in the microwave for the next few days. Probably freezes well.

Rating:  8 Original Source:  Adapted from Ultimate Rice Cooker Cookbook Recipe ID:  1107 Added:  July 29, 2007 Last Modified:  July 29, 2007