Here’s the menu for this week, a week that promises to be exceptionally busy with painting a new apartment, starting to move into said apartment, and more fun with third trimester pregnancy. Wonder if I’ll really manage to be so ambitious this week…
Herbed Zucchini Salad (A Taste of Mexico p. 67)
Refried Bean Tostadas (116)
Onigiri Rice Triangles
Thursday: Middle Eastern
Falafel and tahini sauce
cucumber yogurt salad
gluten-free veggie burgers (Sunflower)
Breakfast: Raspberry Smoothie
Baked Goods: Gluten-Free Crumpets (bette Hagman), Gluten-free flatbread (my own)
This week the gluten-free menu swap is hosted by Cheryl of GF Goodness, the home of the swap headquarters, with a theme of raspberries. After living on a farm for a year in my childhood and glutting myself on an obscene amount of farm-grown raspberries, i have to admit that they are not my favorite fruit, but I do love them in a smoothie! You can find more great menus with Org Junkie.
This week I posted an update on the new offerings at the
Gluten-Free bakery Mariposa in Oakland, California
gorgeous tofu recipe with nutritional yeast and cheese that sadly, never felt the love. *sniff*
This week I was just debating about what type of recipe to try for my weekly Sunday recipe when I happened across a recipe by a master food blogger, the well known mastermind behind Sacramento based blog Vanilla Garlic. He was inspired by a cheesy, sweet cornbread baked in a madeleine tray that he was served at the local restaurant Tre to create his own salty, cheese-rich cornbread madeleines seasoned liberally with freshly ground pepper. Oh Garrett, you had me at cornbread madeleines, and the seasoning cinched it. Although I was a leetle frightened to try making this dish, what with the fiery inferno that resulted from the perils of the madeleine tray in Garrett’s oven, I absolutely had to give it the old gluten-free try. Of course, both the Tre version and Garrett’s contained gluten- so I took the baking pan presentation and seasoning ideas for inspiration and came up with my own gluten-free recipe. I was feeling a tad self conscious about the amount of cheese I’ve been eating lately so I made several variations- one a roasted red pepper cornbread inspired by previous recipes for green chili cornbread, another a lemon pepper, and then one with just the lightest tease of parmesan to pay homage to Garrett’s original. I have this lovely bottle of lemon olive oil in my pantry that cried out to be served with these cornbread yummies- and I sprinkled all versions generously with kosher salt. The recipe was just as lovely as I thought it would be, and was a perfect way for this savory-obsessed gluten-free lady to use her much neglected madeleine pan. The DH gave a big thumbs up and pronounced them yummy. I concentrated on not eating the whole pan in one setting. This recipe is also a great way to play with the new gluten-free milled cornmeals available through Bob’s Red Mill. If you don’t have a pan for madeleines, never fear, you can bake them all in mini muffin tins… but they’re not quite as fun! (Still taste delicious though). For the record- the lemon pepper and the parmesan were my favorite seasonings, but roasted red pepper was tasty too, especially if you add a little cheese to them. Mmm, mm, tasty.
Gluten Free Cornbread madeleines or mini corn muffin Recipe
1/2 cup coarse gluten-free cornmeal grits (Arrowhead Mills or Bob’s Red Mill)
1/2 cup gluten-free medium cornmeal (Bob’s Red Mill)
3/4 cup gluten-free flour blend (Rebecca reilly’s brown rice blend)
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup lowfat buttermilk (for dairy free, milk sub with lemon juice)
1 large egg, beaten
2 tbsp. canola or olive oil
freshly ground black pepper
For all recipe:
1 madeleine pan, 1 mini muffin tin (use only half or 1/3 or tin)
Preheat oven to 375F.
Grease madeleine pan and 1/3 or 1/2 of mini muffin tin with butter or nonstick cooking spray.
Whisk together dry ingredients in med-large bowl and then make a well in the middle. Add your buttermilk, egg, and oil, and gently combine. Fill 2/3 of tins with the cornmeal batter.
Sprinkle 1/3 of batter in tins with grated parmesan. Sprinkle 1/3 of batter with generous amounts of coarsely ground lemon pepper. Add minced roasted red pepper to batter remaining in the bowl and use to fill remaining madeleine tins and mini muffin tins.
Season with kosher salt and bake for 9 or 10 minutes. If you like, you can turn over your madeleines and bake for two more minutes. Bake mini muffins a few more minutes too, if you like.
To serve, baste with lemon olive oil (optional) and sprinkle with a bit more kosher salt. Yummy!
Rebecca Reilly’s GF Flour mix:
Made in bulk, proportions are
2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)