It came from the hills near Moio Alcantara in central Sicily, at the base of Mount Etna. Straight from the tree, with a little dirt still on it. Picked by two young Sicilians. The hospitality was as tender, sweet and memorable as the peach.
Wednesday, September 29, 2010
Wordless Wednesday: The Best Peach I've Eaten this Year
It came from the hills near Moio Alcantara in central Sicily, at the base of Mount Etna. Straight from the tree, with a little dirt still on it. Picked by two young Sicilians. The hospitality was as tender, sweet and memorable as the peach.
Monday, September 27, 2010
Feeling Unbalanced, and Kate's Gluten Free Easy Sponge Cake
Saturday dawned bright and fresh, with a little bit of autumn in the air. I was preparing for a gluten free baby shower, put on by my mother, and I had agreed to bring the gluten free cake.
I had ooohed and aaahhhed over the recipe I had seen months ago for Kate's Gluten Free Easy Sponge Cake. Kate said it was the easiest cake she'd ever made, and that it satisfied the gluten-eating crowd as much as those who don't eat gluten. Winner! I was excited. I had even bought some beautiful fruit at the store the night before. Chopping strawberries in the kitchen, I was running right on schedule.
I whipped the egg whites until they were seriously frothy (to stiff peaks, as the recipe says), and then whisked the yolks until they were lemon yellow and creamy. To the egg yolks, I added the flour and sugar. Kate did a great job on the recipe, making sure the instructions were clear.
Since I have a very tiny oven, I separated the batter into two servings. I baked the first cake and it turned out beautifully, after stuffing it with strawberries and kiwi fruit. Later, I dusted the top with powdered sugar. The second cake was in the oven, although I noticed some separation in the batter as I poured it onto the parchment paper. That's the secret, folks, make sure you bake the cake right after you whip those eggs whites and fold everything together, because if you leave it for more than five to ten minutes, that's when it will separate.
I had ooohed and aaahhhed over the recipe I had seen months ago for Kate's Gluten Free Easy Sponge Cake. Kate said it was the easiest cake she'd ever made, and that it satisfied the gluten-eating crowd as much as those who don't eat gluten. Winner! I was excited. I had even bought some beautiful fruit at the store the night before. Chopping strawberries in the kitchen, I was running right on schedule.
I separated the eight eggs, which were all at room temperature. Clearly, I didn't want to mess this one up. I had read the comments on Kate's recipe post, and some mentioned that an eggy film would separate in the batter, leaving the cake a little rubbery and less desirable. I had to be sure that didn't happen to me.
I whipped the egg whites until they were seriously frothy (to stiff peaks, as the recipe says), and then whisked the yolks until they were lemon yellow and creamy. To the egg yolks, I added the flour and sugar. Kate did a great job on the recipe, making sure the instructions were clear.
Since I have a very tiny oven, I separated the batter into two servings. I baked the first cake and it turned out beautifully, after stuffing it with strawberries and kiwi fruit. Later, I dusted the top with powdered sugar. The second cake was in the oven, although I noticed some separation in the batter as I poured it onto the parchment paper. That's the secret, folks, make sure you bake the cake right after you whip those eggs whites and fold everything together, because if you leave it for more than five to ten minutes, that's when it will separate.
 |
| The finished first cake, just before its shower in powdered sugar bliss. Which also covered the bits of cake stuck to my serving platter. |
All was prepared. I had two beautifully rolled sponge cakes on my sparkly red serving platter, with fruit gracefully spilling out the edges. I had purse and keys in hand, and platter beautifully balanced on my other arm. I can handle this, people. I waited tables in a restaurant with moderate to excellent success. Enough to pay for gas and some college tuition, right? I was swinging open the front door and the red tray caught some sort of updraft. Time stretched out as I watched one of the sponge cake rolls unfold and hurl it's summery contents all over my porch, shortly before flopping on the ground like a discarded pancake. Two sponge cakes, a whole lot of fruit, and the red platter, sitting atop the mess as if it were protecting it.
I was a little furious at the sight of this whole business. How can I be a domestic goddess if I leave my deliverables spread all over the front porch in non-edible condition?
I just walked away from it. There was nothing I could do. (But fret and pretend I wasn't crying. Much, anyway.)
The boy helped me pick it up and send the gritty parts to the compost pile. That was the end of it.
The few bits I ate of the sponge cake were delicious.
Moral to the wise gluten free cook: Hold on with both hands. Sometimes mistakes happen. Mistakes are often tasty. Take it at your speed. Try again, even when it flops. (Hopefully the flop is figurative, rather than the sound it makes when it hits the concrete).
Friday, September 24, 2010
Red Rooster Waffle Company: The home of gigantic, gluten free waffles
What happens to you when a plate of something that is beautiful and appears to be gluten-filled is set in front of you? Do you cringe just a little bit? Scoot your chair out from the table? Poke it with a fork a few times?
My one last caution: the Rooster is not open as late as one might think. We've headed out there two additional times to catch it for dinner (it was already after 8pm), and they were already closed. Maybe call ahead and get the hours, or go for lunch or on a Saturday. It's totally worth it.
 |
| That's really a gluten free waffle! And I really ate it! It was so good! |
This almost happened to me at the Red Rooster Waffle Company, but it was only in my mind. The giant waffle on my plate was gluten and dairy free. It just looked so convincingly real that I wasn't sure what to do with it. I also hadn't gotten that close to anything waffle-shaped in about two years, so I wasn't entirely certain how to handle the situation. But it was true - a giant, gluten free waffle (with eggs and bacon!) just for me. At the Red Rooster Waffle Company!
Menu.
The menu is posted on the wall on large chalkboards, and contains five types of waffles and about 30 varieties of waffle toppings. One of the waffle types is "gluten free," so you can have any kind of waffle you want and still eat gluten free! I wish I would have taken a picture of the menu for you, but I was a little too focused on the idea of eating a waffle. The prices range between $6 and $12 for a waffle or waffle combo, depending on your toppings and other additions.
Location.
This was my biggest hangup with the Red Rooster. He was totally impossible to find. If you use the address that I've included below, you will be driving around in the southwestern corner of the valley forever. My friend and I did for at least an hour. I have to say that I'm not too familiar with the area (Jordan Landing), but if it will save you any time at all for me to give this advice, take the south entrance for Jordan Landing from Bangerter Highway! You will see signs for Walmart, Applebees (don't eat there, definitely not gluten free!), and Sonic, and the Rooster is located at the south end of a strip mall section on the west-most side of Jordan Landing. Getting lost leads to tremendous hunger and grouchy eaters. Good luck finding it :).
The Waffle Itself.
Was incredibly delicious. It was tender, and made to order. I walked back up to the counter to ask that no whipped cream was put on my waffle, and the owner offered to have my waffle made with water, rather than with milk. I heartily agreed. So, take note - if you want it dairy free, ask when you ordered for your waffle to be made with water, rather than milk. The waffle was about 10 inches across, and came with huge strips of bacon and a friendly pile of scrambled eggs. This is a perfect dinner, especially if you're in the area.
Red Rooster Waffle Company
7742 Campus View Drive, West Jordan
The south end of Jordan Landing, near Sonic, Applebees and Walmart
801.280.4074
Tuesday, September 21, 2010
Split Second Jam Thumbprint Cookies
I made it back from Italy. In the 10 days we were there, I was able to navigate the cities of Milan, Rome, Naples (Napoli), Siricuza, and Catania in all their gluten free glory. I also ate gluten free at some truck stop somewhere in the general area of Tuscany.
It was truly delightful, and the food has a much different quality than it does in the United States. It's so much more pristine, so much more from the earth. You can buy fresh squeezed orange juice (made right in front of you) at the truck stops. The fruit at the hotel continental breakfasts is not covered in wax, nor was it genetically modified (the apples, oranges, tomatoes, figs, and other fruits were clearly heirloom varieties). The flavors of the cooked food are simple, and not quite so over-spiced, over-salted, and complicated. It was a land of bounty. I have pictures of all the gluten free food I ate there, but that's for another time. Italy will treat you well, as long as you don't mind fish in its whole form, risotto that melts in your mouth, and fresh peaches off the trees. Really, you'd like it. And you wouldn't even feel like you were missing out.
After I arrived home, there was much to do to recover from more than a week on the road. As my traveling companion told the customs officer when we arrived in the Chicago airport, standing under the "U.S. Citizens" sign, "I brought home some Fanta, some chocolate, and a lot of dirty clothes." I actually brought home a beautiful torte from the local Sicilian mega-mart, as well as some of their packaged gluten free goods that I had bought to try. So, I had to declare my fruit torte at customs. The laundry in the wash, the dishes done, and freshly showered, I set to work in the kitchen. I missed cooking, of all things!
These quick, "split second" cookies are the easy way to get jam thumbprint cookies, and without so much work. The shortbread is tender, even though it's not dairy free, and they are even good after they've been sitting on the counter for a while and have crisped up a bit. (I realize that statement is coming from Utah, where it's hopelessly dry. If there were sitting on the counter in a humid place, it might be another story. I love me some desert air.) They've even got less butter than a regular shortbread, both for structure and to make them a bit healthier for you and me!
Last Year: Gluten Free Cranberry Toffee Bars
Two Years Ago: Simple Egg Breakfast Sandwich
Split Second Cookies
adapted from this recipe
[Printer Friendly]
1/2 cup unsalted butter, softened but not melted
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup or 5.0 ounces brown rice flour
1/2 cup or 2.5 ounces millet flour
1/2 cup or 2.5 ounces tapioca starch
1 teaspoon baking powder
2 teaspoons xanthan gum
1/2 teaspoon salt
1/3 cup raspberry jam or preserves
Preheat the oven to 350 degrees. Cream together the butter and sugar. Add the room-temperature egg and vanilla, and continue to cream. In a separate bowl, combine the flours, baking powder, xanthan gum, and salt. Once the dough comes together, it will be slightly sticky to the touch. Divide it in four balls. Roll each ball out like a snake, forming a 12 inch by 3/4 inch long row, and place it on a sheet pan covered in parchment paper. Repeat with the remaining three balls.
This dough is a little tricky at this point. You want to be sure to keep the rows as narrow as possible (no more than an inch), because they will spread slightly in the oven. If they spread enough that they touch each other, it's no problem, just be aware that they will spread.
Before baking, using the back of a wet spoon, press a small depression down the middle of each row, lengthwise. Then, fill the depression with jam, trying to keep the jam inside the small line you have drawn.
Bake 15-20 minutes, or until the edges of the shortbread have the lightest brown on the edges, and the jam is bubbling a little. Remove from the oven and leave on the pan to cool. After about 10 minutes, use the edge of a sharp spatula to separate any of the rows that may have joined together during baking. When completely cool, use a knife or the edge of a sharp (metal) spatula to cut each cookie on the diagonal, to make beautiful, flaky cookies.
Check out the others this week at Slightly Indulgent Tuesdays!
It was truly delightful, and the food has a much different quality than it does in the United States. It's so much more pristine, so much more from the earth. You can buy fresh squeezed orange juice (made right in front of you) at the truck stops. The fruit at the hotel continental breakfasts is not covered in wax, nor was it genetically modified (the apples, oranges, tomatoes, figs, and other fruits were clearly heirloom varieties). The flavors of the cooked food are simple, and not quite so over-spiced, over-salted, and complicated. It was a land of bounty. I have pictures of all the gluten free food I ate there, but that's for another time. Italy will treat you well, as long as you don't mind fish in its whole form, risotto that melts in your mouth, and fresh peaches off the trees. Really, you'd like it. And you wouldn't even feel like you were missing out.
After I arrived home, there was much to do to recover from more than a week on the road. As my traveling companion told the customs officer when we arrived in the Chicago airport, standing under the "U.S. Citizens" sign, "I brought home some Fanta, some chocolate, and a lot of dirty clothes." I actually brought home a beautiful torte from the local Sicilian mega-mart, as well as some of their packaged gluten free goods that I had bought to try. So, I had to declare my fruit torte at customs. The laundry in the wash, the dishes done, and freshly showered, I set to work in the kitchen. I missed cooking, of all things!
These quick, "split second" cookies are the easy way to get jam thumbprint cookies, and without so much work. The shortbread is tender, even though it's not dairy free, and they are even good after they've been sitting on the counter for a while and have crisped up a bit. (I realize that statement is coming from Utah, where it's hopelessly dry. If there were sitting on the counter in a humid place, it might be another story. I love me some desert air.) They've even got less butter than a regular shortbread, both for structure and to make them a bit healthier for you and me!
Last Year: Gluten Free Cranberry Toffee Bars
Two Years Ago: Simple Egg Breakfast Sandwich
Split Second Cookies
adapted from this recipe
[Printer Friendly]
1/2 cup unsalted butter, softened but not melted
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup or 5.0 ounces brown rice flour
1/2 cup or 2.5 ounces millet flour
1/2 cup or 2.5 ounces tapioca starch
1 teaspoon baking powder
2 teaspoons xanthan gum
1/2 teaspoon salt
1/3 cup raspberry jam or preserves
Preheat the oven to 350 degrees. Cream together the butter and sugar. Add the room-temperature egg and vanilla, and continue to cream. In a separate bowl, combine the flours, baking powder, xanthan gum, and salt. Once the dough comes together, it will be slightly sticky to the touch. Divide it in four balls. Roll each ball out like a snake, forming a 12 inch by 3/4 inch long row, and place it on a sheet pan covered in parchment paper. Repeat with the remaining three balls.
This dough is a little tricky at this point. You want to be sure to keep the rows as narrow as possible (no more than an inch), because they will spread slightly in the oven. If they spread enough that they touch each other, it's no problem, just be aware that they will spread.
Before baking, using the back of a wet spoon, press a small depression down the middle of each row, lengthwise. Then, fill the depression with jam, trying to keep the jam inside the small line you have drawn.
Bake 15-20 minutes, or until the edges of the shortbread have the lightest brown on the edges, and the jam is bubbling a little. Remove from the oven and leave on the pan to cool. After about 10 minutes, use the edge of a sharp spatula to separate any of the rows that may have joined together during baking. When completely cool, use a knife or the edge of a sharp (metal) spatula to cut each cookie on the diagonal, to make beautiful, flaky cookies.
Check out the others this week at Slightly Indulgent Tuesdays!
Tuesday, September 7, 2010
Cabbage with Prosciutto
Today my coworker thrust a little yellow book at me. It was brand new, no dog-eared pages or smudges from sitting on a shelf. I flipped through the pages.
I would like to buy a propane tank.
Vorrei comprare un carro armato di propano.
Sardines on bruscetta, please.
Sardine sul bruscetta, per favore.
Queen bed, non-smoking, for one.
Base di regina, non-smoking, per una.
An Italian guide for business travelers. You guessed it - I'm headed to Italy this week. I'll back at the end of next week. I should be able to post a few recipes while I'm gone, and I'm so excited to try the land of pasta and cheese gluten free!
I read on the Celiac Chicks site that it's actually pretty easy to eat gluten free there. I've printed out my celiac restaurant card in Italian. I'm pretty sure I booked the gluten free meal on the flight there (via Minneapolis and Amsterdam). I'm not completely sure about that, because having "gluten free meal" saved in my travel profile broke the website, and I had to call travel services to get it fixed. Still, my bag is packed with little 0.5 ounce almond butter packets, some packets of tuna fish (for gluten free protein), and a bucket of Kind bars. I think I'm ready. I'm ready to embrace the adventure - to eat lots of creamy risotto and corny polenta and fresh seafood. To go to a pharmacy to try some gluten free cookies. We'll see what awaits me. (Don't worry - I'm also packing Naproxen to cure what ails me if I have an untimely battle with the dreaded gluten).
Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto. Brava! Brava!
Last year: Our Labor Day Menu
Two years ago: The quest for GF banana chips
Cabbage with Prosciutto
inspired by Day Recipe Food Community
[Printer Friendly]
2 tablespoons olive oil
1 medium onion, chopped
2 pounds green cabbage, halved, cored, very thinly sliced
2 ounces thinly sliced prosciutto, cut into thin strips
Saute the onion in olive oil over medium heat, until the onion is translucent. Wash the cabbage thoroughly and slice it very thin. Wash the cabbage again, and pat it dry. Dump all of the sliced cabbage on top of the onion and stir as the cabbage cooks down. Separate the thin slices of prosciutto, then slice into long, thin pieces. Once the cabbage has cooked down significantly, or about 10 minutes, add the pieces of prosciutto and cook for another 5 minutes or so. Be sure the cabbage doesn't brown. Remove from the heat and serve.
Other healthy and gluten free recipes can be found at Slightly Indulgent Tuesdays!
I would like to buy a propane tank.
Vorrei comprare un carro armato di propano.
Sardines on bruscetta, please.
Sardine sul bruscetta, per favore.
Queen bed, non-smoking, for one.
Base di regina, non-smoking, per una.
An Italian guide for business travelers. You guessed it - I'm headed to Italy this week. I'll back at the end of next week. I should be able to post a few recipes while I'm gone, and I'm so excited to try the land of pasta and cheese gluten free!
I read on the Celiac Chicks site that it's actually pretty easy to eat gluten free there. I've printed out my celiac restaurant card in Italian. I'm pretty sure I booked the gluten free meal on the flight there (via Minneapolis and Amsterdam). I'm not completely sure about that, because having "gluten free meal" saved in my travel profile broke the website, and I had to call travel services to get it fixed. Still, my bag is packed with little 0.5 ounce almond butter packets, some packets of tuna fish (for gluten free protein), and a bucket of Kind bars. I think I'm ready. I'm ready to embrace the adventure - to eat lots of creamy risotto and corny polenta and fresh seafood. To go to a pharmacy to try some gluten free cookies. We'll see what awaits me. (Don't worry - I'm also packing Naproxen to cure what ails me if I have an untimely battle with the dreaded gluten).
Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto. Brava! Brava!
Last year: Our Labor Day Menu
Two years ago: The quest for GF banana chips
Cabbage with Prosciutto
inspired by Day Recipe Food Community
[Printer Friendly]
2 tablespoons olive oil
1 medium onion, chopped
2 pounds green cabbage, halved, cored, very thinly sliced
2 ounces thinly sliced prosciutto, cut into thin strips
Saute the onion in olive oil over medium heat, until the onion is translucent. Wash the cabbage thoroughly and slice it very thin. Wash the cabbage again, and pat it dry. Dump all of the sliced cabbage on top of the onion and stir as the cabbage cooks down. Separate the thin slices of prosciutto, then slice into long, thin pieces. Once the cabbage has cooked down significantly, or about 10 minutes, add the pieces of prosciutto and cook for another 5 minutes or so. Be sure the cabbage doesn't brown. Remove from the heat and serve.
Other healthy and gluten free recipes can be found at Slightly Indulgent Tuesdays!
Wednesday, September 1, 2010
Dairy Free Eggplant Gazpacho Recipe
Every year, the big purple lightbulbs make their debut. Yep, eggplants. Aubergine. Melongene. Brinjal. Guinea squash. Now that I've had some experience with them, I love them. We don't make much eggplant parmesan (since it pairs generally with pasta and cheese), but last year I made some killer eggplant fries.
Eggplants are somewhat fragile, and so you have to use them when they're fresh. It's in the nightshade family, and is native of Nepal, India, Bangladesh, Pakistan and Sri Lanka. It's mostly produced in China today, but mine came from just up the road at Borski Farms. Utah eggplant. I wanted to get to it before it got all soggy and unappetizing. This cool, refreshing summer gazpacho (a cold soup) is perfect for the changing September days. It's got a huge flavor, and is complex enough to be interesting. It's even filling enough for a whole meal.
Dairy Free Eggplant Gazpacho
based on the Michel Richard recipe reviewed in The Washingtonian
[Printer Friendly Version]
1 small eggplant (5 ounces)
1 teaspoon olive oil
1 small onion (5 ounces), diced small
1 garlic clove, peeled and cut in half
1/4 teaspoon cumin
1/2 cup coconut milk
4 tablespoons prepared hummus
Juice of 2 lemons
1 cup tomato water, drained from a can of diced tomatoes
Salt (I prefer to have just the tiniest amount of salt - don't overdo it)
Pepper, to taste
Few drops of Tabasco
Cherry or grape tomatoes, sliced, to serve
Preheat the oven to 350 degrees. Bake the eggplant whole for 35 minutes on a foil-lined sheet. When cooked, cut it in half. Scrape out the flesh and place it in a bowl. You don't need to remove the seeds - they will be completely blended in the finished soup.
In a small pan over medium heat, add the olive oil and saute the onion until it is just starting to brown. After 10 minutes, add 2 large pieces of garlic. Cook for another 5 minutes. Add the cumin. Cook 5 minutes more. Remove from heat.
Combine the onion and cooked eggplant in a blender. Add the hummus, coconut milk, lemon juice, tomato water, just the smallest pinch of salt, pepper, and a few drops of Tabasco. Blend until smooth. Strain and adjust seasoning.
Place in a bowl and cover and refrigerate. Serve with fresh tomatoes cut over the top, and some corn chips or gluten free flatbread.
Other gluten free eggplant recipes:
Eggplant Fries from Gluten Free in SLC
Eggplant Parmigiana from the Crispy Cook
Eggplant Taco from Adventures of a Digestive Diva
Quinoa and Veggie Stuffed Eggplant from Healthy Green Kitchen
Eggplant Caviar by David Lebovitz
Layered Vegetable Baked Pasta by Good without Gluten
Eggplant Paprikash by FatFree Vegan Kitchen
Are there eggplant in your garden this year?
Eggplants are somewhat fragile, and so you have to use them when they're fresh. It's in the nightshade family, and is native of Nepal, India, Bangladesh, Pakistan and Sri Lanka. It's mostly produced in China today, but mine came from just up the road at Borski Farms. Utah eggplant. I wanted to get to it before it got all soggy and unappetizing. This cool, refreshing summer gazpacho (a cold soup) is perfect for the changing September days. It's got a huge flavor, and is complex enough to be interesting. It's even filling enough for a whole meal.
Dairy Free Eggplant Gazpacho
based on the Michel Richard recipe reviewed in The Washingtonian
[Printer Friendly Version]
1 small eggplant (5 ounces)
1 teaspoon olive oil
1 small onion (5 ounces), diced small
1 garlic clove, peeled and cut in half
1/4 teaspoon cumin
1/2 cup coconut milk
4 tablespoons prepared hummus
Juice of 2 lemons
1 cup tomato water, drained from a can of diced tomatoes
Salt (I prefer to have just the tiniest amount of salt - don't overdo it)
Pepper, to taste
Few drops of Tabasco
Cherry or grape tomatoes, sliced, to serve
Preheat the oven to 350 degrees. Bake the eggplant whole for 35 minutes on a foil-lined sheet. When cooked, cut it in half. Scrape out the flesh and place it in a bowl. You don't need to remove the seeds - they will be completely blended in the finished soup.
In a small pan over medium heat, add the olive oil and saute the onion until it is just starting to brown. After 10 minutes, add 2 large pieces of garlic. Cook for another 5 minutes. Add the cumin. Cook 5 minutes more. Remove from heat.
Combine the onion and cooked eggplant in a blender. Add the hummus, coconut milk, lemon juice, tomato water, just the smallest pinch of salt, pepper, and a few drops of Tabasco. Blend until smooth. Strain and adjust seasoning.
Place in a bowl and cover and refrigerate. Serve with fresh tomatoes cut over the top, and some corn chips or gluten free flatbread.
Other gluten free eggplant recipes:
Eggplant Fries from Gluten Free in SLC
Eggplant Parmigiana from the Crispy Cook
Eggplant Taco from Adventures of a Digestive Diva
Quinoa and Veggie Stuffed Eggplant from Healthy Green Kitchen
Eggplant Caviar by David Lebovitz
Layered Vegetable Baked Pasta by Good without Gluten
Eggplant Paprikash by FatFree Vegan Kitchen
Are there eggplant in your garden this year?
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