Airy Banana Oat Pancakes

Whenever I go out for breakfast or brunch I have a silent debate about what to order. Usually, I will toggle back and forth between the different selections. Do I want pancakes? Eggs? My thoughts circle around in my head questioning which would be healthier, won’t leave me hungry in two hours, and what do I really want? It is ridiculous, but I must walk my way through the menu, weigh each option, assess my mood, then grant my wish.

Airy Banana Oat Pancakes recipe

On the occasion that I do choose pancakes, I feel as if I have made a gutsy decision. A cheer for a laissez-faire attitude to eat whatever I want, and stand up to the imaginary food police. When did pancakes become a guilty pleasure? A song comes to mind coaxing me to live by the wise words of Bobby McFerrin, “Don’t worry, be happy.”

https://www.youtube.com/watch?v=d-diB65scQU
Airy Banana Oat Pancakes

Fortunately, I devised a solution to convince my inner grumblings and created a more “nutritiously dense” pancake breakfast. I substituted all-purpose flour with oat flour. I could be kidding myself, believing pancakes made with oat flour are healthier and a more nutritious choice then pancakes made with all-purpose flour. It is a whole grain after all. At this time I am not sure how reliable my nutritional information is. Yet, if we put the potential nutritional benefits aside, pancakes made with oat flour are moist, airy, and have a slightly nutty and sweet flavor. In other words they taste great, extra health benefits or not.

Airy Banana Oat Pancakes recipe

It is not just a straight swap of all-purpose flour with oat flour. Oat flour does not have the gluten proteins and will need extra leavening. Also, oat flour has more moisture than all-purpose flour, so you might not need the same ratio of liquid to flour. The easy part is, pancakes are the perfect place to start learning how to cook with gluten-free flour because of its free-form structure.

You can make oat flour by putting rolled oats into a blender and grind away. However, the flour will not get as smooth as the store-bought oat flour. The uneven gritty texture might be fine in some baked goods, but I prefer my pancakes light with an fluffy texture minus the granules. If you can find oat flour at your grocery store, buy it. Bob’s Red Mill and King Arthur  are two companies that make oat flour. Fortunately, Bob’s Red Mill is widely available at most grocery stores and usually costs around $3.65, and over $6.00 for gluten-free oat flour. If you want to make banana oat pancakes for someone with a gluten intolerance or celiac disease, make sure the package says it is gluten-free on the label.

Airy Banana Oat Pancake recipe

I believe oat flour adds a nice flavor to pancakes and does not have that floury aftertaste that you sometimes get with all-purpose flour. Banana Oat Pancakes are a great way to sneak in some oatmeal for little ones, (and big ones) who are not so fond of eating a bowl of oatmeal cereal.

 

Airy Banana Oat Pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

14 pancakes 3 inch pancakes

Serving Size: 2 - 3 pancakes per person

Airy Banana Oat Pancakes

Airy banana oat pancakes are light with a slightly sweet and buttery flavor. It is a great way to add some nutritious oats into your diet. They are made with oat flour and is a delicious gluten-free alternative for pancakes.

For Blueberry Pancakes substitute the bananas with 1 cup fresh blueberries.

For Buttermilk or yogurt pancakes: substitute the milk with 1 ½ cups buttermilk (or yogurt) and ½ cup milk. Substitute the baking powder with 1 tsp baking soda plus 1 Tb baking powder. Omit the vanilla. The batter will be a lot thicker than pancake batter with milk.

Serve the pancakes with butter and warm real maple syrup.

Ingredients

  • 3 Tb (1 1/2 oz/ 43 g) melted butter
  • 2 cups (7 oz/200 g) oat flour
  • 3 Tbs granulated sugar (2 oz/56 g)
  • 1 Tb plus 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp freshly grated nutmeg (1/4 tsp if using store bought ground nutmeg)
  • 1 ½ cups milk
  • 1 tsp pure vanilla extract
  • 2 eggs separated
  • ¾ cup rough chopped bananas (4 ¾ oz / 137 g, about 1 ½ bananas)

Instructions

  1. Preheat oven to 225˚F. Place a baking sheet in the oven on a rack in the middle of the oven.
  2. Melt the butter using a microwave or stove top. Set the butter aside to come to room temperature.
  3. Sift the oat flour into a large mixing bowl.
  4. Add the sugar, baking powder, baking soda, salt, and nutmeg to the bowl with the oat flour. Stir the ingredients so they are evenly combined with a wire whisk. Set aside.
  5. In a medium bowl, mix together the egg yolks, milk, and vanilla until thoroughly combined.
  6. Add the egg and milk mixture to the flour mixture and mix together until well combined with the whisk. The batter will thicken and you will see some air bubbles. Add the cooled melted butter and bananas then mix until just combined.
  7. Add the egg whites and mix until well combined. You do not have to worry about over mixing with oat flour because there are no gluten proteins. Optional: whip the egg whites with an electric beater until they are stiff, but not dry. Then fold one quarter of the egg whites into the batter. Add the remaining egg whites and carefully fold them until all mixed in.
  8. Heat your griddle or skillet to medium - medium/high heat. (I set my electric griddle to 350˚F, then turn in down to 325˚F when it is hot.) To test if your pan is hot enough, flick some water onto the surface of your heated pan. If the water bubbles, sizzles and dance, the pan is hot enough. If the water just sizzles, then the pan needs more time to heat up. If the water immediately evaporates, then the pan is too hot.
  9. Melt a little knob of butter on the griddle or skillet, and spread it evenly over the pan's surface.
  10. Use a 1/4 dry measuring cup to scoop the pancake batter and pour the batter onto the hot surface. Use a thin rubber spatula to help scrape out the batter from the cup. Continue to scoop and pour batter onto the hot pan until the pan is full but not crowded. I fit 6 pancakes at a time using a countertop griddle. A 12-inch skillet will fit 3 pancakes at a time.
  11. As the pancake batter cooks it will begin to form bubbles. When some of the air bubbles pop, the pancakes are ready to flip. Look for some air bubbles appearing in the middle of the pancake, about 2- 3 minutes. Use a sturdy spatula, flip the pancakes over, and cook the other side for another minute or 2. You want nice golden brown color on both sides of the pancakes and cooked all the way through in the middle.
  12. Put the cooked pancakes on the baking sheet in the oven to keep them warm while you finish the rest of the pancakes.
  13. Serve with warm maple syrup.

Notes

Pancake batter is not suitable to making ahead of time. All the loft from the leavening and egg whites will deflate over time. Cook the pancakes as soon as the egg whites are folded in the batter.

If you need to prepare the pancake mix ahead, mix together all of the dry ingredients and cover them with plastic wrap. They can sit on the counter until you plan on making them. Add the wet ingredients and egg whites when you are ready to cook them.

It is optional to whip the egg whites. I did not detect a significant difference between whipping them or not. Pancakes made with oat flour benefit from extra leavening so it won't hurt, but it is not mandatory.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/airy-banana-oat-pancakes/

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Broccoli Soup with Spinach and Mint

Broccoli. Spinach. Fresh herbs. These three ingredients are all that is needed to develop a nutritious and velvety smooth soup. No fat. No diary. Just vegetables and fresh herbs. It doesn’t get any purer and simpler than this. What I am talking about, is broccoli soup with spinach and mint. This broccoli soup recipe is deliciously satisfying, and so wonderfully smooth you won’t believe there is no added cream. Broccoli soup with spinach and mint is also the easiest soup that I have ever made.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

This recipe is from the cookbook, Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell. I love this cookbook. The recipes are inventive, not complicated to make, and Jane likes to enhance the flavor of her food with a lot of fresh herbs. Jane Coxwell is the personal chef to Diane von Furstenberg aboard her sailing yacht. She gets to sail around the world, shop at international seaport markets, and cook delicious food for Diane von Furstenberg and the boat’s crew. The photographs of the food and markets are sunny with vibrant colors, and Jane always has a laughing smile on her face.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

If you have never made soup before and want to try, this is the soup recipe for you. Most soups begin with a base sometimes called mirepoix or sofrito. They usually consist of celery, carrots and onions that are sautéed until softened.  Mirepoix is the bodybuilder for stews, soups and some regional foods.  However, this broccoli soup does not have it or need it. Broccoli is the base, spinach mellows the broccoli and contributes to the smooth texture, and the fresh herbs add interest. All the ingredients contribute to the soups bright and pure flavor. If you love broccoli and spinach, then you will love this soup.

Keys to Success Making Broccoli Soup with Spinach and Mint

The number one key to success is all about the blending. You will need special equipment to make broccoli soup with spinach and mint. The original recipe specifies using a blender, but I do not own one. I have made this recipe at different times using a food processor or an immersion blender. Both appliances worked with excellent results. My advice is to be patient, and keep at it. The whole blending process will take time. Just when you think you are done blending, blend some more. Later when you think you are done, blend some more. As you continue to whirl, the soup will become thicker, velvety smooth and develops an amazing bright green color. I have never been to Ireland, but I imagine the soup is the color of Ireland’s grassy emerald fields.

Broccoli Soup with Spinach and Mint

Another key to success comes from the secondary ingredient, the spinach. I believe the raw spinach, along with the blending, is responsible for creating the luxurious texture. Broccoli alone will not blend so smoothly because of its own texture. Understand that if you substitute the spinach with other leafy green vegetables like chard, it might taste great, but omitting the spinach will create a completely different soup.

This is a minor suggestion: I cut off the stems of the raw spinach before it is added the blender or food processor. Sometimes, even baby spinach leaves can have stringy stems.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

What to serve with Broccoli Soup with Spinach and Mint:

Broccoli Soup with Spinach and Mint pairs beautifully with goat cheese and olives. If you are lucky enough to have access to a delicious olive rosemary bread, toast it and spread it with creamy goat cheese.

Or, make croutons with the olive rosemary bread and garnish the soup with the croutons and a drizzle of yogurt or crème fraîche.

Additionally, any open face melty cheese sandwich made with crusty bread is yummy with soup.

We like to serve broccoli soup with spinach and mint for dinner smorgasbord style. Accompanied with grilled herb marinated chicken breasts, marinated artichokes, olives, goat cheese, and toasted bread. Joe refers to this type of meal as, “Soup and Stuff” and is one of his favorite dinners.

Anything salty, crunchy, tangy, creamy is divine served with broccoli soup with spinach and mint. Enjoy!

Broccoli Soup with Spinach and Mint

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

4 12 oz servings

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint is a healthy, delicious soup that is velvety smooth. The fresh herbs and the luxurious texture make this soup special. This soup is super healthy for you with no added fat. A cinch to make.

You can change the herb combinations to suit your taste, but always use fresh herbs. Watch the quantities of each herb so they do not overpower the taste of the broccoli and spinach. Other fresh herb pairings are: mint and tarragon, cilantro and mint, parsley and mint, Fines herbs which is a classic blend of tarragon, chervil, and chives.

Special equipment is required to achieve this velvety smooth texture. A blender, food processor, or immersion blender are necessary to achieve the consistency specified in the soup.

Recipe is from Fresh, Happy, Tasty: An Adventure in 100 Recipes by Jane Coxwell

Ingredients

  • 2 heads of broccoli
  • 2 garlic cloves, peeled sliced in half and green germ removed
  • 2 handfuls of baby spinach leaves
  • 1 small handful mint leaves
  • 1 small handful basil leaves
  • Flakey Sea Salt such as Maldon
  • Freshly ground black pepper
  • Juice from 1/2 a lemon
  • Honey or agave to taste (optional)

Instructions

  1. Fill a saucepan large enough to accommodate all the prepared broccoli with water add about 1/2 tea of Kosher salt, and bring to a boil.
  2. Cut the broccoli heads by separating the florets and the stems. Trim the florets into small pieces. Set aside. Then cut the rough and thick end off each broccoli stem and discard, Chop the remaining stems into 1/2 inch pieces.
  3. When the water comes to boil add the garlic halves and the chopped broccoli stems. Cook for 5 minutes. Then add the broccoli florets and cook until the florets are tender, but still bright green. About 5 minutes.
  4. Turn off the heat. Using a slotted spoon, remove the broccoli and put into a bowl of a blender or food processor. (*If you are using an immersion blender you will need to do some juggling. Once you have removed the broccoli, pour the broccoli water into a container and reserve. Put the broccoli back into the stock pot that you cooked them in.)
  5. Measure 2 cups of the broccoli water and place in the blender (or pot) with the broccoli. Reserve the remaining broccoli water.
  6. Blend the broccoli until it is smooth. Add the spinach, mint and basil and continue to blend until very smooth. If you think you are done blending, blend some more. One of the outstanding features of the soup is getting the soup to have a luxurious and smooth texture. The blending step is what will set this soup apart from any other broccoli soup. It will take awhile to accomplish, even longer depending on what equipment you are using. The blending should take at least 5 minutes but possibly longer.
  7. If using a food processor or blender, pour the vegetable puree into a clean pot. Turn on the heat to medium and add broccoli water, a little at a time, into the stock pot with the vegetable puree. Keep adding until you reached your desired consistency. Taste the soup and season with the lemon juice, about 1/2 teaspoon flaky sea salt, and freshly ground pepper. (Be careful with the amount of lemon juice you add. The acid reacts with the green vegetables and changes the color from bright to drab.) Sweeten with about 1 teaspoon of honey or agave if needed. (optional) Taste and correct for seasoning.
  8. Serve warm for lunch or dinner. The soup will keep in the refrigerator for a couple of days. The color might change after a day or more in the refrigerator.

Notes

The amounts of the ingredients are somewhat open to interpretation. Every head of broccoli is not the same size, as well as every handful is not the same. But one of the great characteristics about making soup is you can play around with the amount of ingredients without totally messing it up. The key ingredients are the broccoli and spinach. To give you some guideline, the two heads of broccoli weighed a total of 1 lb 8 1/2 oz / 697 g and the total amount of spinach weighed 2 1/8 oz / 61 g.

I once bought a head of broccoli at the farmers market that was so big, it could have been the equivalent of two or three heads of broccoli. Use your judgement and let your eyes and tastebuds be your guide.

You can add around 3 -4 sprigs, or less, of each fresh herb to your liking.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/broccoli-soup-with-spinach-and-mint/
e

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Point Reyes Blue Baby Cheesecakes

Point Reyes Blue Baby Cheesecakes

My family knows, they can always give me a cookbook as a gift.  It does not matter if the cookbook is an older publication or a new one, I will always welcome any addition to my collection. This year my husband gave me The Baking Bible Cookbook by Rose Levy Beranbaum. I am familiar with Rose Beranbaum’s work because I own another book of hers, The Cake Bible. She is a one of a kind baking guru and a significant authority about the science involved with baking. If you are curious about culinary science, she is the number one resource. Learning from her cookbooks will make you a better baker.

Point Reyes Blue Baby Cheesecakes

Point Reyes Blue Baby Cheesecakes

As I turned each page of my new book I made mental notes to myself of baking projects to try later.  Ultimately, my goal was to find inspiration for something I could make immediately. Upon first sight of her recipe Stilton Baby Blue Cheesecakes, I decided this was the one. These baby cheesecakes enriched with blue cheese instantly grabbed my attention. They were beautifully photographed with slivers of Bosc pears draped over their tops. Additionally, the crust of the baby cheesecakes is made with one ingredient, crushed walnuts. They are a new twist on the classic pairing of walnuts and blue cheese. Add some champagne to serve with these baby blues and you have an elegant party spread for all to enjoy.

Point Reyes Blue Baby Cheesecakes

Point Reyes Blue Baby Cheesecake

Another great feature of these baby cheesecakes is the blue cheese itself. The combination of blue and cream cheese creates flexibility for the cheesecakes to be served as either an appetizer or a dessert. I can add additional blue cheese to make them more savory, or less to make them sweeter for dessert. As well, they can be made in advance, which is always a plus. I am not usually a cheesecake fan, however this recipe for baby cheesecakes came across as a pleasant surprise. They are savory, sophisticated and unexpected all in one bite.

Point Reyes Blue Baby Cheesecajes

One change I made to the original recipe was to switch the type of blue cheese. The original recipe called for Stilton cheese, which I like, however I love Point Reyes Blue Cheese. It is creamier and not as sharp as Stilton, yet still maintains that distinctive blue bite. This is my favorite blue cheese, and is made in the sacred land of my childhood, the Point Reyes National Seashore in California. I can’t help myself when it comes to Point Reyes Blue Cheese or any of the other cheeses from Cowgirl Creamery. Their cheeses remind me of home and help me feel connected to this treasured seashore.

Dinner Ideas when serving Point Reyes Blue Baby Cheesecakes

Serve Point Reyes Blue Baby Cheesecakes as a first course with a green salad then  Grilled Sherry Marinated Flank Steak , or My One Pan Chicken Dinner as the main entree.

Serve Point Reyes Blue Baby Cheesecakes as a cheese course along with fresh and/or dried fruits at the end of the meal. 

Point Reyes Blue Baby Cheesecakes

Point Reyes Blue Baby Cheesecakes

My new book, The Baking Bible, has been christened and I have a new recipe using one of my favorite cheeses. Point Reyes Blue Baby Cheesecakes are an elegant, versatile and creamy bite of bliss.

Cheers to a beautiful, happy and healthy 2017. Enjoy!

Helpful Hints Making Point Reyes Baby Cheesecakes:
  1. If using a metal muffin pan, do not skip the step of placing parchment paper into each muffin cup. Even if you have a non-stick pan the parchment will make it a lot easier to lift the baby cheesecakes out of the cups. Additionally, the parchment paper will stick to the pan so you will not have to pull the paper off the bottoms.
  2. Boil water in a tea kettle and then pour into a medium bowl. Use the hot water to heat up a metal spatula or knife and then wipe clean with a kitchen towel. The heated and cleaned knife will make lifting the cheesecakes out of the tins easier and smooth out the edges.
  3. Garnish the baby cheesecakes with fruit, nuts or minced arugula combined with chopped walnuts and pears. Lightly dress the greens with extra-virgin olive oil and sherry vinegar.
  4. If serving as an hors d’oeuvres, serve them on a multigrain cracker. It will taste great and will be easier to manage.
  5. For a first course serve the Blue Cheese Baby Cheesecakes with a salad of arugula and pears, lightly dressed with extra-virgin olive oil and sherry vinegar.

 

Point Reyes Blue Baby Cheesecakes

12 baby cheesecakes

Point Reyes Blue Baby Cheesecakes

These delicious Point Reyes Blue Baby Cheesecakes can double as a dessert or an appetizer. For a personal touch, feel free to use your favorite strong flavored blue cheese. The original recipe used Stilton cheese in these baby cheesecakes. This recipe is from The Baking Bible by Rose Levy Beranbaum, Stilton Baby Blue Cheesecakes.

Ingredients

  • 1 shy cup (3 oz/84 g) walnut halves
  • 1/4 cup plus 2 Tb (2.6 oz/75 g) granulated sugar
  • 1 Tb (9 g) cornstarch
  • Kosher salt, a pinch
  • 1 1/3 cups (12 oz/60 g) cream cheese at room temperature and cut into pieces
  • 1/4 cup (2.1 oz/35 g) sour cream
  • 2 -3 Tb (35 g - 52 g) Point Reyes Blue Cheese*
  • 2 large eggs lightly beaten

Instructions

    Prepare the muffin pans
  1. 2 - 6 cup silicone muffin pans set on a wire baking rack and placed into a sheet pan Or 1 - 12 cup muffin tin.
  2. For the silicone muffin pans - lightly coat the muffin pans with cooking spray then place them on a wire rack set in a baking sheet.
  3. For the muffin tin - coat each muffin cup with shortening or butter and cut small circles of parchment paper to set in the bottom of each cup. Lightly spray each cup with cooking oil spray.
    Toast the walnuts
  1. Set the oven rack in the middle of the oven and pre-heat the oven at 350˚ F/175˚ C/Gas Mark 4. Let the oven heat up for twenty minutes before you toast the walnuts.
  2. Spread the walnut halves evenly over a small baking sheet, place in the oven and toast the walnuts to bring out the oils and enhance their flavor. Toast for 7 minutes turning the walnuts over a couple of times while baking.
  3. When finished spread the toasted walnuts over a clean lint free dish towel and fold one end over the walnuts to cover. Place your hands over the covered walnuts and gently rub back and forth to loosen and remove the walnut skin. Rub off as much of the walnut skins as you can and place the walnuts in the bowl of a food processor. Discard the skins.
  4. Lower the oven temperature to 225˚ F/107˚ C
  5. Pulse the food processor to finely chop the walnuts. You want an even consistency without turning the walnuts into flour.
  6. Spoon 1 Tb of ground walnuts into each muffin cup and press down evenly to pack the walnuts together.
  7. Using a stand mixer or hand held mixer, mix the sugar, cornstarch and salt until just mixed together. Add the cream cheese and beat on low speed until the ingredients are evenly combined. Increase the speed to medium and beat until very smooth, about 1 minute. Scrape the batter down the sides of a bowl.
  8. In a small bowl, mix together the sour cream and blue cheese until evenly combined. A fork is great for this job. Add the blue cheese mixture to the cream cheese and mix together on low speed until just combined, about 15 seconds.
  9. Add the lightly beaten eggs and mix until evenly combined. The batter consistency should resemble sour cream.
  10. Pour the cheesecake batter into each muffin cup almost up the top, about 1.8 oz/50 g in each muffin cup. Smooth over the tops of each cheesecake with an offset spatula.
  11. Bake in the 225˚ F/107˚ C oven for 15 minutes. Rotate the muffin pan in the oven from front to back to encourage even baking and bake for 15 to 20 minutes longer. The muffins are done when an instant read thermometer reads 160˚ F/71˚ C. The batter will jiggle somewhat and the centers of each muffin will spring back when touched. Put muffin tin and/or baking sheet on a cooling rack.
  12. Allow the cheesecakes to cool in the muffin pan for 30 minutes. Cover the muffin pan(s) with plastic wrap lightly coated with cooking spray and refrigerate for at least 4 hours before unmolding.
  13. For the metal muffin pan: run a small spatula or knife, heated up with hot water, around the edge of each muffin cup. Press the spatula or knife up against the side of the pan to not scrape the sides of the cheesecakes. Clean the spatula with warm water and wipe clean with a cloth for every cheesecake. Lift the cheesecakes out of the muffin cups with a spatula. Smooth the sides of each cheesecake using a small metal spatula that has been heated with hot water and wiped clean.
  14. For silicone muffin pans: Rose Levy Beranbaum recommends placing a baking sheet on top of the plastic wrap-covered muffin pan and turn it upside down. Then place a dish towel in very hot water. Wring out the excess water and drape it over the muffin pan. Make sure to press the hot wet towel into the recesses of the pan. Let it sit for about 2 minutes. Remove the towel and carefully lift off the muffin pan. If the cheesecakes do not release, repeat the above steps, and try again after another minute. Once released, place a second sheet pan on top of upside down cheesecakes and turn them right side up.
  15. Place the cheesecakes on a serving platter and serve.
  16. Store, refrigerated for up to 5 days.

Notes

*To make the cheesecakes more savory add the total 3 Tb blue cheese to the batter. If you want the cheese cakes for dessert use 2 Tb blue cheese.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/point-reyes-blue-baby-cheesecakes/

 

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Cod Braised in Tomato Saffron Broth

My family loves cod because they like the delicate taste of white fish with large flakes and sturdy body. Unfortunately for us in the Northeast US, Atlantic Cod is on Seafood Watch list of fish to avoid. I don’t usually buy frozen fish, but I came across frozen Pacific Alaskan Cod at Trader Joe’s and wanted to try it. As I mentioned in my post  Arctic Char with Basil Sauce, I try my best to buy sustainable fish when I can.  Since cod is an affordable fish and works in so many different types of recipes, I was happy to consider frozen Pacific Cod as a viable option.

Cod braised in tomato saffron broth

I also treated myself to a small tin of Spanish saffron and everyday I have dreamed about how to use it.  Remembering a Spanish seafood stew, I decided to prepare the cod with  Mediterranean flavors and style. Additionally, I wanted the saffron to be the primary seasoning, creating a recipe elegant enough to be served on Christmas Eve.

Cod Braised in Tomato Saffron Broth

Tomato and saffron are a classic Mediterranean pair. Both ingredients balance each other because of the saffron’s warmth and distinct flavor cuts the acid in the tomatoes. To be honest, I love anything made with saffron but particularly enjoy tomato saffron broth with fish. The floral scent of crocus drifts up while I am cooking with saffron, and I feel like I am walking through a field of crocuses. Put these two family favorites together, and we have a special family dinner of cod braised in tomato saffron broth.

I am a big fan of using the simple technique of braising fish of which cod is very suited for. The fish is gently cooked in a broth that is also an integral part of the meal. The chunky tomatoes make the broth more substantive, while still keeping the broth bread dunking worthy. The final result is a fish dinner that is moist, delicate and multidimensional in flavor.

Cod braised in tomato saffron broth

Cod braised in tomato saffron broth

The total cooking time will vary depending of the thickness of the fish. Figure on  the total cooking time to be anywhere from 7 to 15 minutes until done. My Pacific Cod fillets ranged in size from 5 oz to 6 oz, and was at most an inch thick. They took about 8 minutes to cook. Atlantic Cod tends to be thicker at the head end and should take longer to finish cooking.  The fish is done when the meat sections gives way to the gentle pressure of your finger, and the sections begin to separate. The color of the fish will be a translucent white.

Do Ahead Tips for Cod Braised in Tomato Saffron Broth

To make life easier you can prepare the braising liquid ahead of time. About fifteen minutes before you want to eat, heat up the broth, then braise the cod.  This recipe is very easy to make and flexible in design to fit into any schedule and a great meal to make for entertaining.

For those of you who like to serve fish for Christmas Eve dinner, or any special occasion, cod braised in tomato saffron broth would be a delicious treat. To send this recipe over the top, serve with saffron aioli smeared over toasted bread. Dunk the aioli smeared baguette into the broth and delight in a double saffron indulgence. Saffron aioli with cod in tomato saffron broth is out of this world delicious. Jamie Oliver has a short cut saffron aioli recipe with his Fabulous Fish Stew. It is really easy to make using store-bought mayonnaise. The instructions for the aioli saffron begin at step 2 in his recipe.

Cod braised in tomato saffron broth

cod-braised-in-tomato-saffron-broth-9

Hope everyone has a wonderful Hanukkah and a Merry Christmas.  Enjoy!

Cod Braised in Tomato Saffron Broth

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

4 4-6oz servings of cod fillet

Cod Braised in Tomato Saffron Broth

Cod with tomato saffron broth is a moist and delicious fish dinner. It is elegant to serve at a dinner party, or for a casual family meal. The broth can be made ahead of time then reheated to cook the fish just before you want to serve it.

Serve with thick crusted bread like at baguette and green salad. For a double saffron treat spread your baguette slices with saffron aioli. Link to saffron aioli recipe in blog.

Ingredients

  • 2 Tb olive oil
  • 1 leek, cleaned, cut in half lengthwise, then thinly sliced across the width (can substitute with 1 shallot, minced)
  • 3 cloves of garlic
  • 1 28 oz / 794 g can whole tomatoes
  • 1 cup / 250 ml dry white wine
  • 1/2 cup / 125 ml fish stock or clam juice
  • 1/2 cup/ 125 ml juice from the can of tomatoes
  • 1 bay leaf
  • 3 sprigs of thyme tied together
  • 1/2 tea saffron thread
  • 1/2 tea Kosher salt
  • 1/2 tea granulated sugar (optional)
  • 4 4-6oz / 113 - 180 g cod fillets or other white fish fillets, black sea bass or halibut

Instructions

  1. Peel the garlic then slice each clove in half lengthwise. If there is a green grem remove it. Thinly slice each half across the width. Set aside.
  2. Heat olive oil over medium heat in a large 12" saute pan, (see note.) Add the sliced leeks or minced shallots and saute until softened but not browned, about 6 minutes. Add the the sliced garlic to the leeks and cook until it becomes fragrant, 1 minute. Do not let the garlic brown. Turn up the heat to medium high and add the tomatoes, breaking up each tomato with your fingers or a knife while you add them to the pan. Add the wine, fish stock, canned tomato liquid, bay leaf, bundled thyme sprigs, saffron and Kosher salt. Stir to mix and bring the sauce to a gentle boil.
  3. Turn the heat down to medium and cook the sauce for about 15 minutes at a gentle simmer. Stir occasionally. Taste the sauce and correct the seasoning. If it is too acidic add the sugar and add more Kosher salt if needed.
  4. Place the fish fillets evenly spaced in the sauce. Bring the sauce to a gentle simmer and cover the pan with a lid. Cook the fish fillets until just done. The amount of cooking time will depend on the how thick the cod fillets are. I cooked using Pacific cod and they were thinner than Atlantic cod. The cod was just cooked at around 7 minutes. The cod is cooked through when you pres down on the thickest part of the fillet with your finger and the flakes give into the pressure and start to break apart. The flesh will have a translucent white color.
  5. Spoon some broth in 4 large wide-mouth soup or pasta bowls. Place a fillet in each bowl with the broth. Garnish with minced fresh parsley. Serve with crusty french bread to help soak up the broth.

Notes

A sautee pan with its high sides is a perfect pan for braising fish. If you only have a skillet by all means give it a try, as long as you have a matching lid. Another option is to make the tomato saffron broth in whatever pan you have, then pour the broth into a large baking dish. Add the fish fillets and cover the fish with a sheet of parchment paper. Bake in a preheated 350 degree F / 175 degrees C / Gas Mark 4, oven for 10 minutes. Check for doneness, and, if necessary, continue cooking checking every couple of minutes until done.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/cod-braised-in-tomato-saffron-broth/

 

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Beef Stew with Horseradish Sauce

There are many Christmas Eve traditions in this country and the holiday menu is only one part of it. My childhood Christmas Eve dinner was traditionally a beef dinner. Mom would put together a simple but elegant meal of beef stew, rice or potatoes, a green vegetable, and salad. For dessert she made persimmon pudding with hard sauce. Mom steamed the persimmon cake in a clean repurposed coffee can. Why bother to buy another pan to bake one cake, when there was a perfectly useful container right at home?

One Christmas Eve stew I remember very well, is Beef Stew with Horseradish Sauce. It is different from traditional American beef stew and beef bourguignon, but no less worthy of recognition. Beef Stew with Horseradish Sauce had more pizzazz than American beef stew, not as rich as beef bourguignon. I can distinctly remember loving it upon first bite.

Beef Stew with Horseradish Sauce Recipe

 

I get very nostalgic when I think about my childhood Christmas Eve celebrations. It has been a long time since I celebrated Christmas at 10 Barner Lane, but despite the years gone by, I can clearly visualize the evening. On Christmas Eve, Dad always wore his red plaid wool vest along with his blazer and plaid bow tie. Mom wore a long red wool skirt, white ruffled blouse with black embroidered trim, and a wide black belt. The rest of us wore our best clothes that were au courant for the season. For us “kids,” getting dressed up on Christmas Eve was never a chore, or formality. Putting on one’s “party clothes” symbolized a special occasion was here and we were going to celebrate.

This slideshow requires JavaScript.

When dad was all finished dressing for the occasion, he would kneel by the dining room cabinet, reach inside to turn on the record player, place Joan Baez’s album Noël on the turntable, and turn the volume up. Her soprano voice would confidently but gently sing out, “O come, o come Emmanuel and ransom captive Israel … Rejoice! Rejoice! Emmanuel shall come to thee Israel….” With the beginning notes of her enchanting voice the party began.

Beef Stew with Horseradish Sauce recipe

I would wait in the dining room for dad, anticipating his arrival and turning on the Christmas music. As soon as he was near the record player I would stand by his side and watch him turn on the “Victrola” as he called it. Next to the our tradition of singing Christmas Carols around a candle lit tree, playing Joan Baez’s album was one of my anticipated events of the evening. To me it signaled the beginning of our Christmas festivities and all the glory that was to come. Joan Baez’s clear voice filled our home for all to hear.

As Mom finished preparing the dinner in the kitchen, we built a fire in the fireplace, then Dad and I would sit on the couch in the living room, he with his wassail and I with my hot cider. We sipped and listened to Joan Baez sing, and waited for the rest of the family to gather and our guests to arrive. Dad was just as excited about Christmas Eve as I was. I could always count on Dad’s routines and traditions, as I could always count on him.

Beef Stew with Horseradish Sauce Recipe

Mom acquired the beef stew recipe some time the in the 70’s and it has been a favorite of mine ever since. It has a simple name, Beef with Horseradish Sauce, but don’t let the simple name fool you. There are deep, subtle, and warm flavors in the stew. Hints of curry and ginger meld with the rich seared and oven stewed beef.  To add more subtle layers of flavor I added orange zest and cinnamon to infuse in the stew. I also wanted to coax out additional natural sweetness and added carrots and extra onions. The warm caramelized flavors of the spiced beef contrasted nicely with the tang of the sour cream and the bite of horseradish.

Helpful Hints Making Beef Stew with Horseradish Sauce

To start the stew off, I recommend cutting the beef into three large pieces, sear the meat until golden brown, then cut the meat into smaller bite size chunks. This technique encourages the meat to sear properly and not steam in the pot. It is also a technique recommended by Serious Eats.  I found this method to be very effective and not a lot of extra work.

For the most part the stew will cook unattended in the oven, but you cannot forget about it. It is possible to overcook the meat in a stew despite the fact the beef is cooking in all that wonderful liquid. If cooked too long, the beef will get very dry and stringy. It is worth the extra effort to check on the progress of the stew meat after an hour and a half of cooking, then every 30 minutes thereafter. There is a possibility that the stew meat will reach the desired tenderness before the specified cooking time is up.

If you are making this stew a day or two ahead, you especially want to pay attention to the consistency of the stew. The additional cooking to heat the beef stew up again, for at least 30 minutes, will continue to cook and break down the beef. Stew should have discernible chunky tender pieces of beef that are just beginning to break down, not shredded and falling apart, as if for a pulled meat BBQ or a meat ragu.

Beef Stew with Horseradish Sauce recipe

Beef Stew with Horseradish Sauce Recipe

I am unable to find the origin of Mom’s recipe. Most likely it was given to her from a friend, and from there is anybody’s guess. I have hopes that this mystery recipe will develop into its own identity and begin a new life with all of you. A new American stew. A hodgepodge stew of many possible origins, with each ingredient dependent on the other to accentuate its best features, and gel together into one big interesting and flavorful stew. Enjoy!

Beef Stew with Horseradish Sauce

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

8 - 10 servings

Beef Stew with Horseradish Sauce

Beef Stew with Horseradish Sauce is a delicious stew with the subtle flavors of curry, fresh ginger, orange zest and cinnamon. The creamy tang of sour cream and bite of the horseradish compliments the beef and spices in the stew wonderfully.

Not knowing the recipe's origin makes me believe this stew is an American adaption of flavors from Eastern Europe, India and the USA. Beef Stew with Horseradish Sauce now has a life of its own, as I have adapted the original recipe I received from mom years ago. Mom would make this stew for special occasions and parties. I fondly remember it as the main attraction for our Christmas Eve dinner.

Ingredients

  • 4 lbs/ ~2 kilos beef -chuck or top round beef
  • 4Tbs/60g butter, divided
  • 2 medium carrots washed, peeled and cut in half both ways to get 4 big pieces per carrot
  • 3 large onions, divided
  • 2 tea/~5g curry powder
  • 1 inch/2.5mm piece of fresh ginger, minced
  • 2 Tb/ 30ml Worcestershire sauce
  • 1 bay leaf
  • 1 cinnamon Stick
  • 3 pieces on orange zest about 2 inches long and 1/2 inch wide
  • 1 tea Kosher salt
  • 1/2 tea pepper
  • 1 cup/250 ml chicken stock
  • 1 cup/250ml dry white wine
  • 1 cup/243g sour cream
  • 2 Tb/308g prepared horseradish
  • 2 Tb chopped fresh parsley

Instructions

  1. Pre-heat the oven to 300 degrees F /150 degrees C/ Gas Mark 2
  2. Cut the beef chuck into large steak like pieces. I had two pieces of beef chuck at 2.5 lbs each. I cut each piece into three large pieces.
  3. Turn the stove up to medium high heat and melt 2 Tb of butter in a Dutch Oven. Sear the meat on both sides until golden brown. This will take several minutes on each side. Be patient and do not touch or move the beef around while it is searing. If you are using one pot you will need to brown the meat in two batches, adding the remaining 2 Tb of butter in the pot to sear the batch of meat. (See note)
  4. Remove the seared meat from the Dutch oven and cut the seared beef into equal size pieces of around 1 1/2" to 2". Set the cut meat aside and reserve for later.
  5. Cut 2 onions in half lengthwise then thinly slice the halves across the width. Saute the sliced onions in the Dutch oven with the rendered fat from searing the beef, until the onions begin to brown. Remove the sliced onions with a slotted spoon from the Dutch oven and reserve for later.
  6. Cut the remaining onion into quarters and put in the Dutch oven. Add the carrots and brown the vegetables. About 5-8 minutes.
  7. Add the minced ginger and curry powder and briefly cook for about 1 minute. Add the Worcestershire sauce, stock, white wine, orange zest, cinnamon stick, bay leaf and salt, pepper into the pot and stir to mix.
  8. Add the beef chunks and any juices that accumulated in the pan, and heat the stew on the stove until it just begins to boil.
  9. Cover the pot with a lid, very slightly ajar, and put into the preheated oven.
  10. Cook the stew for an hour and a half. At that time check the meat to see its progress and remove the carrots and onions from the stew.
  11. Add the reserved sauteed onions to the Dutch oven making sure to scrape out of the pan any accumulated juices. Stir to combine.
  12. Put the stew back into the oven and continue to cook the stew in the oven and check for doneness every 30 minutes until the meat is tender, can easily be broken up with a fork, but still retains its shape. The beef is not completely falling apart. The original recipe called for 3 hour cooking time, but every oven is different so it is a good idea to monitor the progress to not cook the beef longer than necessary. My stew was done in 2 1/2 hours.
  13. If you are making the stew ahead of time, I would recommend to stop cooking the stew by or before the 2 1/2 hour mark. You will cook the stew at a later time to heat it up and you do not want it to turn to mush. If reserving for later, Cool the stew down and put in the refrigerator, covered in the same pot, until you plan to reheat it.
  14. Before serving mix the sour cream, horseradish and chopped parsley in a small bowl until just combined.
  15. Before adding the horseradish sour cream, remove the orange peels, cinnamon stick and bay leaf from the pot.
  16. Just before serving the beef stew, add the sour cream and horseradish to the stew and stir until well combined. You could also opt to serve the horseradish sauce as a condiment on the side. That way people can opt out of the sour cream if they want to, or add the amount of sour cream they desire.
  17. Serve with buttered egg noodles, or boiled, buttered and herb red potatoes, along with a dark green vegetable like Brussels sprouts, broccoli or green beans.

Notes

I used two pans to sear the beef and divided the 4 lbs of beef and the 4 Tb of butter equally between each pan. I used a Dutch Oven and a cast iron skillet. It cut down on my cooking time significantly and if you can manage it, I recommend it. I then sauteed the sliced onions in the skillet and reserved them to add later into the stew. I continued cooking the remaining steps in the Dutch oven.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/beef-stew-with-horseradish-sauce/

 

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Tis the Season: Chocolate Bark

A thank you. A greeting. An introduction. A small gesture… A homemade gift can be all those things. Homemade treats do not have to be fancy or time consuming to make, a simple gift will do. They are always appreciated. I like making gifts, but I do not get around to making them as much as I would like. I usually think of an idea for a homemade gift too late and eventually buy something along the way. When I found this recipe for chocolate bark, I had an ah ha moment. I can do this. This recipe for chocolate bark is unusual, simple to make, beautiful to look at, and satisfies all chocolate cravings.

Chocolate Bark Recipe
Dark chocolate bark ingredients
Chcoclate Bark Recipe
White chocolate bark ingredients
Chocolate Bark Recipe
Orange zest, hibiscus flowers and lavender

I have been a fan of chocolate bark for some time now and must admit to be a total dark chocolate fanatic. A day does not go by without a chocolate snack.  My dessert choice usually has chocolate as the main attraction. I can’t help myself and totally find chocolate irresistible. I discovered this recipe while reading, Seasonal Fruit Desserts, by Deborah Madison. Yes I see the perplexed expression on your face: a chocolate bark recipe in a fruit dessert cookbook? Yes, Deborah Madison is no dummy and included this recipe in her dried fruit and nuts chapter. There is something for everyone in all of her cookbooks.

Chocolate Bark Recipe
Dark chocolate with dried fruits and nuts
Chocolate Bark Recipe
White chocolate with edible dried flowers and orange zest

Her chocolate bark recipes are different, which was the main attraction for me. Laden in her chocolate bark are dried fruit, nuts, rose petals, citrus zest, and other floral attractions, reminding me that chocolate bark can be whatever I want it to be. The add-ins do not need to be limited to pretzels, peppermint and coconut. It can hold up to any variety of flavors that compliment chocolate, like citrus, chili, cinnamon, coffee, sea salt, ginger, and all nuts, just to name a few. One could go crazy with add-ins for chocolate bark and have a surprise in every bite. I do not recommend going too crazy, the flavors do need to get along and marry with each-other and the type of chocolate.

Chocolate bark is a welcome dessert by itself or with fruit, nuts, cookies, or sorbet. You can keep it in your refrigerator to have on hand to serve for an impromptu dinner party. Chocolate bark will also make a lovely hostess gift, or a small gift to the chocolate lover(s) in your life. A homemade gift that can easily fit into anyone’s busy schedule.

Chocolate Bark Recipe

Chocolate Bark Recipe

Tis the Season: Chocolate Bark

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

One 10 x 6 inch slab of chocolate bark

Tis the Season: Chocolate Bark

Dark Chocolate bark flavored with crystallized ginger, dried apricots and pistachios make a delicious dessert and pairs well with fruit, cookies, nuts and ice cream. Pair Dark Chocolate Bark with White Chocolate Bark flavored with orange zest, pistachios and lavender, and you have an extra special dessert treat that is almost too pretty to eat.

Both chocolate bark recipes are delicious and easy to make. They will make an excellent hostess gift or a nice gesture just for giving.

The actual cooking time is very short but you will need at least an hour for the chocolate to set in the refrigerator. Plan on at least 1 1/2 - 2 hours in total.

This recipe is very slightly adapted from Seasonal Fruit Desserts, From Orchard, Farm and Market by Deborah Madison, 2010

Ingredients

    Dark Chocolate Bark -makes one 10 x 6 inch slab of chocolate bark
  • 4 oz dark chocolate, between 60% to 70% cocoa butter
  • 2-3 Tb chopped candied ginger
  • 2-3 Tb chopped dried apricots
  • 3 Tb salted green pistachio nuts, some chopped and some nuts left whole
  • Pinch of flaky sea salt like Maldon
    White Chocolate Bark makes one 8 x 5 inch slab of white chocolate bark
  • 4 oz white chocolate, good quality such as Lindt - or Lindt white chocolate with coconut
  • 2 Tb finely chopped salted green pistachios
  • Orange zest removed with a citrus zester in thin strips
  • 1/2 tea lavender or other dried edible flower pedal like hibiscus or rose petals

Instructions

    Dark Chocolate Bark
  1. Line a baking sheet with parchment paper
  2. Put the broken up chocolate in a bowl fitted over a pot of simmering water. If you want to add any dried spices add them now as well. Make sure the simmering water does not touch the bottom of the bowl. Just a small amount of water is all that is needed, no more than an inch high. Gently stir the chocolate while it is melting, and scrape down the sides of the bowl.
  3. When the chocolate is melted stir in half of the chopped fruit and nuts.
  4. Spread the melted chocolate over the parchment paper in a thin slab, then sprinkle the remaining fruit and nuts evenly across the bark. Gently press down of the fruit and nuts so they will stick to the chocolate when it sets. Sprinkle lightly with flaky sea salt.
  5. Refrigerate the chocolate until it is set, at least an hour.
    White Chocolate Bark
  1. Line a baking sheet with parchment paper large enough to hold a 10 x 6 inch slab
  2. Add the chopped white chocolate bark to a bowl and place over a pot of simmering water. Keep the heat low and stir and scrape down the sides of the bowl while the white chocolate is melting.
  3. When the white chocolate is melted, pour it out on the parchment paper and spread the chocolate into an even slab.
  4. Sprinkle the remaining ingredients decoratively and evenly over the white chocolate and gently press them to adhere to the chocolate.
  5. Refrigerate until set, at least an hour.
  6. Break up the bark into irregular pieces and serve by itself or with other nuts, fruit, cookies or ice cream.
  7. Keep the chocolate bark in an air tight container and wrapped in parchment or wax paper. Keep in the refrigerator.
Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/tis-the-season-chocolate-bark/

 

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Gluten-Free Dutch Baby Pancake

I love breakfast and will never skip this meal. Most of the time I am just having a bowl of yogurt with fruit and coffee, or almond butter multi-grain toast. No matter what I am eating, breakfast is a sacred and meditative time of day even if it only lasts for 10 minutes.

Our usual breakfast routine is self-serve. I stock our pantry and frig with our habitual breakfast foods, Joe does his thing in the morning and I do mine. Joe makes us a big pot of coffee so all I have to think about first thing in the morning is locating a clean mug.  Sometimes it is the little gestures that mean so much, I love waking up and seeing a full pot of coffee ready and waiting.  The coffee is made, and I can ease into the routine of the day.

Gluten Free Dutch Baby Pancake Recipe

Gluten Free Dutch Baby Pancake Recipe

Thanksgiving is a month away, and I am looking forward to having a full house and time to dig into a big breakfast shared with people I love. The table loaded with any variety of cherished breakfast delights like eggs, pastries, bacon, fruit, coffee, and oj. Everyone is lounging around in their pj’s, hair ruffled and the sleepiness wearing off of their expressions, helped along by jokes and ease. We are all relaxed and enjoying the morning before the work or activities begin. Family breakfast time is a luxury and I cherish each one I get.

But why wait until a holiday to enjoy a breakfast meal together? I believe it is time for me to bring back an old tradition we used to have when we were dating. It is time for a breakfast date, and pancakes will be on the menu.

Gluten Free Dutch Baby Pancake recipe

Not just any pancakes though, Dutch Baby pancake with a slight variation: made with oat flour. Dutch Baby, or German pancakes, are light pancakes cooked in a skillet in the oven. It is one of the easiest things to make and has very few ingredients. It is incredible. They are similar to crêpes and popovers with the light layers of dough and air, but what makes them really stand out is adding a hint of nutmeg in the pancake batter and finishing with a squeeze of fresh lemon juice over the sprinkled confectioners sugar. Wow. The plain and simple transform into a regal delicacy.

Gluten Free Dutch Baby Pancake recipe

 

Gluten Free Dutch Baby Pancake Recipe

Why change a good thing and substitute all-purpose flour with oat flour? Why not. Oat flour has a slightly nutty and caramel flavor making it a complimentary ingredient to use in a variety of baked goods. It is also a great gluten-free substitute for all-purpose flour. Replacing all-purpose flour with oat flour makes the butter taste more buttery, if that is possible, and the slight nuttiness is a nice welcome. You do not have to worry about over-mixing the batter either when you use oat flour. Dutch Baby pancakes made with oat flour will not rise up the sides of the pan like a traditional one, but it will puff up randomly, creating hills and valleys for pools of butter and syrup to collect. This oat flour Dutch Baby pancake reminds me of funnel cake with its irregular shape.

Gluten Free Dutch Baby Pancake recipe

It is also great to experience cooking with alternative flours in the event you need to prepare a meal for someone on a gluten-free diet. Cooking with gluten-free flours is not that simple, but making pancakes with them is because you do not have to worry about the structure like you do for making a cake. Using alternative flours in pancake recipes is an easy starting point to become familiar with gluten-free flours.

More recipes with alternative flours click here for my favorite gluten-free cookbook by Alice Medrich, Flavor Flours.

Make a breakfast date with your special someone, or enjoy breakfast with good friends. This Dutch Baby pancake recipe is simple to make, impressive to look at, and taste light and airy and bright, just asking to be drizzled with warm maple syrup.

Gluten-free Dutch Baby Pancake recipe

This recipe is adapted from David Eyre’s Pancake, The Essential New York Times Cookbook by Amanda Hesser

Other recipes using oat flour, Gluten-free Nifty Cake

Where to buy oat flour? Oat flour is becoming widely available at some large supermarkets, such as Stop&Shop and Whole Foods, and smaller specialty grocery stores like Mrs. Green’s and other family run markets like DeCicco’s in Westchester and Putnam Counties. Bob Red Mill is the most common brand and they have a gluten-free oat flour and rolled oats. King Arthur, and Arrowhead Mills have oat flour but they may not be gluten-free. Oats and wheat are often grown together and/or milled at the same place. Unless it says Gluten-free on the label it could be made from rolled oats that have been cross pollinated or cross contaminated with wheat. You can also buy oat flour on-line at Amazon, but it is double the price compared to my grocery store.

Gluten-Free Dutch Baby Pancake

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

2-4 servings

Gluten-Free Dutch Baby Pancake

Using oat flour to replace all-purpose flour in this Dutch Baby Pancake recipe is a flavorful and gluten free alternative. This Dutch Baby is similar to popovers and crepes with its thin and airy layers, but it is cooked in a hot skillet in the oven. This breakfast treat is so simple make and is surprisingly delicious. The little bit of lemon juice and the hint of nutmeg makes this pancake standout and is a real treat. Serve immediately for either breakfast or dessert.

It is great served with macerated fruit, fresh fruit, and warm maple syrup, or honey.

This recipe is adapted from David Eyre's Pancake, The Essential New York Times Cookbook by Amanda Hesser.

Ingredients

  • 1/3 cup (1 1/2 oz/ 43 g) oat flour*
  • 1/2 cup whole milk (118 ml) *see note for a dairy free alternative
  • 2 large eggs
  • 1/2 tea of freshly grated nutmeg
  • 4 Tb butter (2 oz/52 g)
  • 1 Tb confectioners sugar
  • 1 lemon
  • *If you want to use all-purpose flour use 1/3 cup (1 5/8 oz/46 g) of all purpose flour

Instructions

  1. Pre-heat the oven to 425 degrees F. Place a 10 inch cast iron skillet, or sturdy oven proof skillet in the oven to heat up.
  2. Sift the oat flour into a medium mixing bowl. Lightly beat the eggs in a small bowl and add to the flour. Add the milk and nutmeg and mix all the ingredients until combined.
  3. With the skillet still in the oven, place the butter in the skillet to melt. When the bubbling subsides and the pan is very hot, pour the batter into the center of the pan. The batter should spread evenly out. Bake in the oven for 15 to 20 minutes. The pancake should be evenly golden brown and set in the middle.
  4. Sprinkle the Dutch Baby with powdered sugar and put the pan back in the oven for a minute or so.
  5. Remove from the oven and squeeze the juice from half a lemon all over the pancake. Serve immediately.
  6. You can slice it right in the skillet, or slide it onto a serving plate then serve.
  7. Serve the pancake with fresh fruit topping of your choice, and or maple syrup.

Notes

Dairy free option: I made the recipe using oat flour and almond milk for a dairy free and gluten free alternative. Use the same amount of unsweetened almond milk as cows milk in the recipe. The Dutch Baby pancake will not be as puffy, but it still will puff up and taste great.

Dutch Baby is also great as a dessert. Drizzle it with Nutella or chocolate sauce and creme fraiche or ice cream. Any fruit topping with cream is a good option as well.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/gluten-free-dutch-baby-pancake/

 

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Supreme White Chicken Chili

The chili debate might be one of the most passionate food debates out there, especially if you are from Texas. The main debate is about what ingredients make up true chili. This debate does not include chili recipes that have originated from other countries, or about where and when chili came to be in the USA, but whether beans belong as an ingredient in true American chili. If you are from Texas, Texas chili is all that you need to know and Chili Con Carne does not contain beans.

Supreme White Chicken Chili Recipe

As I understand it, American chili was a meal born out of necessity and survival, and made popular with the cattle drive from Texas to California. Each cook had to make a small amount of meat stretch to feed hungry cowboys with whatever ingredients they could find along the trail, such as chili peppers, wild onions, and garlic. I learned that cattle drive cooks would plant onions, garlic and peppers in the mesquite bushes by the trail so they could replenish their supply along the way. (International Chili Society) 

In the beginning of the 20th century, chili’s popularity spread across the nation and was no longer a regional food in the western United States. Chili joints were everywhere in the nation and provided cheap food for the poor. During the depression people believed because chili was inexpensive and so widely available,  “… and the crackers were free,” chili saved more lives from starvation then the actions of the Red Cross. (Whats Cooking America, History and Legends of Chili)

Supreme White Chicken Chili Recipe

Supreme White Chicken Chili Recipe

American chili has an interesting history and probably a tall tale or two associated with its name. What is consistent is chili came from humble origins designed out of a need for survival. It started as a simple stew using any available meat, dried chili peppers and wild vegetables and has grown into a stew with multiple ingredients focused on developing deep, rich and spicy flavor.  This humble stew, with or without beans, has a devout following from all walks of like, who are ready to defend chili’s honor in Showdowns, Throw-downs, Cook-offs, and State Fairs across the landscape of this nation. Not bad for food that started out as an inexpensive means to feed the poor and the incarcerated.

Continue reading “Supreme White Chicken Chili”

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Arctic Char with Basil Sauce

According to Monterey Bay Aquarium Seafood Watch, Arctic Char is a “sustainable seafood superstar,” especially when farmed in recirculating aquaculture systems. Recirculating what? I know there is a lot of information out there about fish and the fishing industry. It is a big and complex issue that I do care about. So when I learn about any fish sold in the market that is a non-polluter or is sustainably caught, I feel a lot more comfortable about buying it.

Arctic Char is a delicious sustainable alternative to salamon. Arctic Char is a quick and easy dinner that can be gently baked in less than 10 minutes. Discover Arctic Char with Basil Sauce recipe on lemonthymeandginger.com
Flip side of Arctic Char
Arctic Char is a delicious sustainable alternative to salamon. Arctic Char is a quick and easy dinner that can be gently baked in less than 10 minutes. Discover Arctic Char with Basil Sauce recipe on lemonthymeandginger.com
Arctic Char

Farming and Fishing Methods

Several years ago, when my youngest son was in High School, he had to write a research paper about over-fishing. When he was all done he looked up to me and asked, “Can we stop eating fish? This is really bad.” My heart broke in several places. My heart first broke witnessing my child come to a scary realization concerning his future. It wasn’t the first, or will be the last time he perceived a troubling reality, but no parent ever wants their children to feel vulnerable and scared. Second, the prospect of the fish population completely disappearing was a hard concept for me to wrap my mind around. Up until then, I had always taken the fish population for granted. My heartbreaking list goes on, but if I am completely honest, selfishly I like eating fish and there is only so much chicken a person can eat. I gave my son what I hoped was a reassuring look and offered a heartfelt, but generic parent response, “I understand. We can try.” Continue reading “Arctic Char with Basil Sauce”

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Lamb Chops, An Early Fall Harvest Dinner for Two

Up until recently lamb was a special occasion meal that was right up there with crab for my requested birthday celebration. I love lamb, but it can be pricey, especially for a family of 5. My five are not your average eaters, 3/5 of them are big, athlete, hungry eaters who devour their meal in half the time as everyone else. Needless to say, we did not serve lamb on a regular basis when my sons were all living at home.

Now that we are two serving lamb, especially lamb chops, is more affordable and we do not have to wait for a special occasion to have a treat. At my grocery store the rib lamb chops come already cut up into single rib pieces and will cook in less than 5 minutes on the stove.  To make delicious lamb chops all you need is a small amount of preparation and a couple of standard ingredients. The lamb chops are so delicious very little needs to be added in for flavor. Do not be intimidated, believing that lamb chops are “gourmet” and will be difficult to prepare. They are little gems and so easy to prepare.

How to make lamb chops

First take the lamb chops out of the refrigerator 1 hour before you want to cook them. Take them out of the packaging and arrange on a plate. Blot both sides of the lamb chops with a paper towel, then sprinkle a pinch of Kosher salt lightly but evenly over the lamb chops on both sides. At this point you can decide how “fancy” you want to get. I like to sprinkle ground sumac and a bit of chopped fresh rosemary, but you can decide what, if any herbs and spices you would like to add. If you do not have sumac, salt and rosemary will be just fine. I do not apply ground pepper at this time because when I cook meat with ground pepper, the pepper can burn in the pan or on the grill and have a bitter taste.

Lamb Chops Early Fall Harvest Dinner for Two recipe

Let the seasoned lamb chops rest on the counter for one hour. The meat will come up to room temperature, which is what you want. Beginning the cooking process with meat that is at room temperature vs 40° F, means less cooking time. There is no need to cover the lamb with plastic wrap, just keep them undisturbed on the counter. If you are nervous about having uncovered meat on your counter, loosely cover the lamb with plastic wrap.

When you are ready to cook the lamb chops, use a skillet, cast iron pan, or grill pan, and heat the pan on the burner on high heat. Add a drizzle of oil (canola or olive oil) to the pan, just enough to lightly coat the bottom. You are ready to cook the lamb chops when the pan is hot and the oil will be shiny and just about to smoke. Arrange the lamb chops on the pan, turn the heat down to medium-high heat, and cook for 2-3 minutes undisturbed. Be careful not to crowd the pan by adding too many lamb chops. Depending on the size of your pan and how many lamb chops you are cooking, you may need to cook the lamb chops in a couple of batches. In my 12-inch cast iron skillet, I can cook 5-6 rib lamb chops at a time.

Continue reading “Lamb Chops, An Early Fall Harvest Dinner for Two”

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.