Quinoa Salad with Avocado and Dried Fruit

When I first ate quinoa, my gratitude propelled my love for it more than its flavor. I was desperate for another gluten-free option to replace rice, and I was also on a low-glycemic diet. I can eat wheat and other gluten-protein grains, but several of my friends can’t. So, serving food that everyone can eat, not feel different or left out is my entertaining and personal philosophy. Quinoa is a perfect grain (seed), to eat and a great source of protein for plant-based diets. Ever since my discovery of this recipe, quinoa salad with avocado and dried fruit makes a regular appearance on my dinning table, especially for entertaining.

Quinoa Salad with Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit reicpe

I discovered this salad recipe in Fine Cooking Magazine 2009, in an article featuring avocado recipes. Next to dark chocolate, avocados are one of my favorite foods. Naturally, the recipe grabbed my attention.  During the time, I needed vegan and gluten-free recipes to serve with Thanksgiving dinner. The quinoa salad with avocado turned out to be the perfect option, a two for one deal. Additionally, this quinoa salad turned my attitude around from not just being grateful, but liking quinoa as well. This salad appeals to everyone, not just people who are vegan, vegetarian, or on a gluten-free diet.

Quinoa Salad with Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit

There are many reasons why I love this salad and the taste is just one of them. This quinoa salad is just as much about avocados as it is quinoa. With a ratio of about 2 cups of cooked quinoa to 2 whole avocados, you get a creamy avocado morsel in every bite. Being a major avocado fan, I find this significant amount of avocados wonderful. What’s not to love about an avocado in every bite? There is never such a thing as too much avocado.

Quinoa Salad with Avocado and Dried Fruit Reicpe

Quinoa Salad with Avocado and Dried Fruit Recipe

The dried apricots and raisins adds punch and concentrated flavor. The nuttiness of the quinoa and creaminess of the avocado provide a foundation for the dried fruit to pop. You do not need a lot of dried fruit, a little goes a long way. The deep orange color of the apricots adds a nice attractive element to the salad as well. If you live in an area where apricots are grown, try substituting fresh ones for the dried apricots. The only consideration is, once sliced, apricots get mushy and aged looking after they linger. However, adding a fresh ripe apricot might be worth a try.

Quinoa Salad and Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit Recipe

The lemon cumin vinaigrette is much brighter than it sounds. Thanks to the absorbing power of the quinoa, the cumin flavor is in the background and does not overpower the delicate flavor of the avocado. The cumin adds a bit of earthiness against the airy and lemony sunshine. The taste of the flavors are unexpected, yet truly complimentary. I love it. The blend of the quinoa, avocado and dried fruits with the dressing is a nice balance of sweet, acid, nuts and earthy flavors. It is not a heavy dressing, just enough to season the ingredients. Therefore, the quinoa salad does not taste or look oily.

More Gluten-free recipes:

Nifty Cake recipe 

Gluten free Dutch Baby

Airy Banana Oat Pancakes

Quinoa Salad with Avocado and Dried Fruit Recipe

The only thing I change is, I like to add fresh herbs when they are available. Basil adds a nice bit of fresh green sweetness, and even parsley or mint works. If you want to add cilantro, substitute the lemon zest and juice with lime and see how you like it. Quinoa and avocados pair well with a variety of herbs and spices, just be careful not to overpower the salad with too much of anything. If you need a more substantial meal or substitute for almonds, chickpeas are also delicious in this salad.

Quinoa Salad with Avocado and Dried Fruit recipe

Making this salad reminds me of my hometown in California. I can picture so many parts of my childhood with each ingredient. Eating avocado sandwiches with my friends at a restaurant in Strawberry. Climbing our apricot tree and picking them before the birds got them.  But, what really touches my heart is when I rinse the quinoa. Running my hands through the cold, wet and gritty quinoa seeds, reminds me of making sand castles and building forts at Cronkite Beach.  It’s usually cold, foggy and the sand is rough. Despite the cold, I love the Marin Coastline and will forever hold it dear in my heart.

Food has a way about savoring old memories and making new ones. Deborah Madison created this recipe, but after making it for so long and cherishing new and old memories, it feels like my own.

Quinoa Salad with Avocado and Dried Fruit Recipe

 

Quinoa and Avocado Salad with Dried Fruit

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Side Dish or Vegetarian Main Salad

Cuisine: American/ Vegan

4 main course servings, 6 side dish servings

Quinoa and Avocado Salad with Dried Fruit

If you love avocados, like I do, you will love this quinoa salad. The lemon and cumin vinaigrette is bright with just enough seasoning to blend well with all the ingredients. I make this salad often for entertaining and weeknight dinners.

If you ever need a salad that covers many dietary considerations, this is the one to make. It is perfect for vegan, vegetarian, and gluten free diets, as well as a crowd pleaser for everyone.

Use any color quinoa you like. I like the mix the white and red quinoa, but the red quinoa with the green avocado and orange apricot is very appealing.

You can make the salad ahead, but do not add the salad dressing, almonds and avocados until you are ready to serve. Best eaten the day it is made, but will be ok for leftovers the next day.

Recipe is from Fine Cooking Magazine, by Deborah Madison 2009

Ingredients

  • 3 TB raisins, dark, golden or a mix of raisins
  • 2 TB dried apricots, thinly sliced
  • 1 cup red or white quinoa, or a mix
  • Kosher salt
  • Zest from one lemon
  • 1 TB fresh lemon juice
  • 3 Tb extra virgin olive oil
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground sweet paprika
  • 2 ripe avocados, pitted, peeled and cut into 1/2 inch chunks
  • 2 scallions, white and light green parts thinly sliced
  • 2-3 TB coarsely almonds

Instructions

  1. Add the raisins and apricots to a small bowl and cover with hot water. Soak the dried fruit for 5 minutes. Drain the water and set aside.
  2. Put the quinoa in a fine mesh strainer and rinse under cold running water until the water passing through the strainer runs clear, not chalky. Add the rinsed quinoa to a medium saucepan with 2 cups of water and 1/2 teaspoon Kosher salt. Bring the water to a boil, then cover and turn the heat down to medium-low. Cook until the water is all absorbed and the quinoa is tender, about 10 to 15 minutes. You will see the germ ring that will look like a white curlicue around each seed.
  3. When done, fluff the quinoa with a fork and spread out on a sheet pan to cool to room temperature.
  4. While the quinoa is cooking, toast the almonds. Heat a small skillet on the stove at medium-high heat for 3 minutes. Add the almonds and stir, shake or flip the almonds in the pan and toast the almonds until they get slightly darker and release their oil. About 1 minute depending on how hot your skillet is. You will start to smell the almonds as they toast. Keep the almonds moving so they do not burn. Immediately remove the almonds from the skillet and cool. Once cooled, rough chop the almonds and set aside.
  5. Make the salad dressing. Finely grate the lemon zest into a small bowl. Add 1 tablespoon of fresh squeezed lemon juice, olive oil, coriander, cumin, paprika and 1/4 teaspoon Kosher salt, and whisk until well combined.
  6. In a large bowl add the cooled quinoa, apricots, raisins, avocados, scallions and chopped almonds. Carefully mix the ingredients together. Try mixing them with a fork so you do not squish the ingredients together. Then add the salad dressing. Mix until combined. Spoon into a severing bowl, garnish with chopped almonds, scallions, and lemon zest. Serve at room temperature.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Zucchini and Basil Frittata

Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.

Zucchini and Basil Frittata recipe

Zucchini and Basil Frittata recipe

One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.

There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It’s also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.

Zucchini and Basil Frittata Reicpe

Zucchini and Basil Frittata Reicpe

Zucchini and Basil Frittata Recipe

I first discovered frittatas in the mid 1980’s from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.

Zucchini and Basil Frittata Recipe

Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.

Zucchini and Basil Frittata Recipe

It is an easy meal to make with your kids and won’t require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.

Making a Mother’s Day Meal try these recipes:

Baked Oatmeal with Apples and Dried Fruit

Rosti with Mushrooms and Onions

Apple and Apricot Muffins with Lemon Glaze

Pink Champagne Cake

Grilled Chicken Salad with Avocado Dressing

Zucchini and Basil Frittata Recipe
Tips for success making Zucchini and Basil Frittata

You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet.  The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.

Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.

Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.

Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.

To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.

Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.

Zucchini and Basil Frittata Recipe

Zucchini and Basil Frittata Recipe

Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.

Zucchini and Basil Frittata

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Category: Brunch, Lunch, Dinner or Appetizer

Cuisine: Italian

4-6 servings

Zucchini and Basil Frittata

Zucchini and sweet basil are a wonderful combination in this frittata. The zucchini is grated, salted and squeezed of excess juice to create a quick and easy meal with warm summer flavor. This is a light meal perfect for any time of the day or occasion.

Recipe from Cucina Fresca, by Viana La Place and Evan Kleinman.

Ingredients

  • 1 lb / 453 g zucchini
  • About 1 tsp/ 4g Kosher salt
  • 4 TB / 36 g Olive oil- divided
  • 3 garlic cloves, minced
  • 6-8 eggs
  • 1/4 cup / 29 g Parmesan or Romano cheese
  • 1/ 2 cup / 14 g coarsely chopped basil leaves
  • Fresh ground pepper to taste

Instructions

  1. Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
  2. Pre-heat the oven to 400˚F
  3. Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
  4. Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
  5. Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
  6. Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
  7. Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
  8. When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
  9. Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
  10. Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
  11. Serve warm or at room temperature.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Taste of Mexico: Poblano Chili Cream Sauce

Growing up in California I got an early introduction to Mexican Cuisine. My first introduction to Mexican food came from Mom, but was by no means authentic. We all loved Mom’s tacos despite the fact her secret ingredients were McCormick’s spice mix and store-bought crispy taco shells. At some point, she fried fresh tortillas and that is when her tacos were really delicious. Regardless as to how bastardized her tacos were, they caught my attention to learn more. If I’m truly honest, my love for Mexican food really generated from my love for avocados.

Poblano Chili Cream Sauce with Grilled Chicken recipe

As I acquired more experience in the kitchen, it became clearer just how complex and exquisite Mexican cuisine is. All one has to do is analyze a mole sauce to understand the intricacies of this delicious cuisine. The ability to balance and blend layers of spices, nuts, seeds, chilies and cocoa to taste as a single sensation, requires a lot of time, nuance and skill. Mole sauce is the shining star, not one specific ingredient. Bravo Mothers and Sisters of Mexico, I tip my hat.

Years ago, I gave myself the challenge to study and learn how to cook Mexican Cuisine. However, after reading the book and seeing the movie, Like Water for Chocolate (one of my favorites), it occurred to me how much effort is involved preparing Mexican cuisine. As much as I love to cook, the prospect of spending my whole day doing it, lost its appeal. Since then, I felt the weight of this daunting task, so I am taking baby steps.

Poblano Chili Cream Sauce with Grilled chicken recipe

Poblano Chili Cream Sauce with Grilled Chicken recipe

Several years ago, I started cooking with fresh chili peppers. Either fresh or roasted, green chili peppers have a bright flavor that reminds you of summer even on a blustery cold winter day. I love cooking with fresh chilies, especially in White Chicken Chili. The recipe may have its origin in the US, but it uses techniques found in Mexican cuisine to make the most of the chili flavor. I love the bright, grassy-pepper taste.

Poblano Chili Cream Sauce with Grilled Chicken recipe

Recently, I was looking for a recipe to share that was not too complicated to make. Several of my Mexican food recipes require extensive preparation and multiple recipes to pull it off. Luckily, I made a discovery of a creamy poblano chili sauce. This is a recipe that will give you honest Mexican cuisine flavor without having to spend all day making it. I’ve read, poblano cream sauce originates from an “essential” Mexican food foundation, Poblano Rajas. Rajas means slices in Spanish, and this fundamental dish is composed of slices of roasted poblanos and white onions.

Poblano Chili Cream Sauce with Grilled Chicken recipe

This recipe is from,  More Mexican Everyday by Rick Bayless. Rick Bayless has done a lot to educate Americans about the qualities of Mexican food. From the first time I watched his PBS TV show, it was apparent how much he loves Mexican cuisine and respects the culture and people. Rick Bayless, Diana Kennedy and Alex Stupak are my current go to references for learning about Mexican food.

Link in post Poblano Chili Cream Sauce with Grilled Chicken recipe

My review of Tacos by Alex Stupak

What I love about Poblano Rajas and turning it into a creamy sauce is how easily it fits into modern cuisine and everyday life. Turning vegetables into a silky sauce is a brilliant idea. Roasted poblano chili sautéed with onions and puréed with Crema Mexicana, or crème fraîche, makes a delicious and luxurious sauce without being too rich or heavy. Despite smoke from roasting the poblanos, it is a bright tasting sauce. The poblanos come through distinctly. A perfect accompaniment to spoon over chicken. It’s tempting to add more herbs, like cilantro, but that would mask the poblano chili flavor. For this recipe, less is more.

Poblano Chili Cream Sauce with Grilled Chicken Recipe

Three ways to roast a Poblano Chili

The best tasting method is to roast poblano chilies over an open fire on a grill. Place the chilies on the grill and turn them over every few minutes. The goal is to get an even all over char without over cooking the peppers.

Another method is to place a poblano chili directly on a burner of a gas stove. Turn the pepper with tongs, as you would on the grill, to evenly char and blister the poblano on all sides. This method creates a good char like you get from a grill, but you can only roast one pepper at a time.

The third method, is to place the poblano chilies on a sheet pan and roast them under a broiler. The only drawback is, it takes a little longer to get a good even blister around the chilies and can cook the peppers more than desired.

Poblano Chili Cream Sauce with Grilled Chicken Recipe

If you want to have great Mexican food without spending all day making it, then Poblano Chili Cream Sauce is a great way to start. This sauce dresses up any grilled meat or fish for a party or weeknight dinner. Next, I am going to try this sauce for breakfast with scrambled eggs and avocado toast. Something tells me I will not be disappointed.

I would love to hear the creative ways you serve Crema Poblano Rajas.

Taste of Mexico: Poblano Chili Cream Sauce with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Category: Sauce for Entree/ Entree

Cuisine: Mexican

Taste of Mexico: Poblano Chili Cream Sauce with Grilled Chicken

Poblano Cream Sauce is a delicious sauce made from Poblano Rajas, a traditional Mexican food. It combines roasted poblano chilies with onions, herbs and crema Mexicana to create a bright and smooth sauce. Crema Mexicana is like creme fraiche and sour cream.

This light cream vegetable sauce is perfect served over any grilled meats or fish.

Poblano Cream Sauce Recipe is from More Mexican Everyday by Rich Bayless

Ingredients

    Poblano Chili Cream Sauce
  • 1 lb / 453 g fresh poblano chilies (about 4 poblanos)
  • 2 Tbs vegetable oil
  • 1 large white onion, sliced 1/4 inch
  • 2 garlic cloves, minced
  • 1/2 tsp dried oregano
  • 3/4 cup / 185 ml creme fraiche, or Crema Mexicana**
  • 1/2 tsp Kosher salt
    Grilled chicken
  • 4 boneless skinless chicken breasts*
  • 1/2 - 1 tsp Kosher salt
  • 2 Tsp olive oil
  • 1 tsp Worcestershire sauce
  • Juice from half a lime or lemon
  • 1/2 tsp dried garlic or 2 fresh garlic cloves minced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano

Instructions

    Roast the Poblano chilies
  1. Roast the poblano over an open flame of a grill or stove. Use tongs to turn the poblano peppers over so each side is evenly blistered and charred. You want a good sear over the peppers without over cooking them. The process will take around 5-7 minutes per pepper.
  2. If a grill or gas stove is not available, turn your broiler to high. Place the poblanos on a sheet pan covered in aluminum foil and place under the broiler. Watch the peppers and turn them over to get an even char, about 10-15 minutes total.
  3. Once the poblanos are blistered and blackened, remove from the flame or broiler and cover inside a bowl with a clean kitchen towel. Rest for 10 minutes or until cool.
  4. Remove the skin from the poblanos by peeling it off with your fingers. The skin should easily peel where it was blistered. Remove the stem, core and seeds. If necessary, rinse the stubborn seeds away with running tap water, but only very briefly. You do not want to rinse away the delicious charred flavor.
  5. Slice each pepper into 1/4 inch strips about two inches long. Set aside.
    Prepare the chicken
  1. Pound the chicken breast with a meat pounder, or the palm of your hand, to even out the thickness of each breast. Sprinkle each breast on both sides with Kosher salt and set aside.
  2. Mix the olive oil, Worcestershire sauce, lime juice and all the spices in a large bowl until evenly combined. Add the chicken to the marinade and mix with your hands to get an even coating over each chicken breast. Cover the bowl and set aside.
    Make the Poblano Cream Sauce
  1. Place a skillet on medium high heat and add the vegetable oil. Before the oil gets to the smoking point add the sliced onion and sauté until lightly browned with some crispiness. About 7 minutes. Stir the onions occasionally so they don't stick to the pan or get too brown in parts.
  2. Add the minced garlic and oregano then stir. When the garlic is fragrant, about 1 minute, stir in the poblano peppers and creme fraiche, or Crema Mexicana.
  3. Cook and stir until the creme fraiche has thickened and evenly coating the vegetables. This should only take a few minutes.
  4. Taste and add salt if needed.
  5. Remove the vegetable mix from the skillet and place in a bowl of a food processor, blender, or high sided bowl if using an immersion blender. Blend the creamy poblano and onions until it becomes a silky-smooth sauce. Add water, a tablespoon at a time, to thin out the sauce if needed.
  6. Once smooth, add the creamy sauce back into the skillet and turn the heat to low. Adjust the seasoning and add water, or creme fraiche, or stock to reach your desired thickness. The water will not dilute the flavor, but in makes it very bright and clean tasting. Add any liquid you are using in small increments to make sure you do not water it down. This sauce has some body to it and not runny.
    Grill the Chicken
  1. Heat up a stove top grill pan or outdoor grill. Add the chicken to the pan (or grill) and cook for around 10 - 15 minutes depending on how thick your chicken pieces are and how hot your grill is. For a cross-hatch pattern, place the chicken on the grill at an angle over the rack or pan. After about 2-3 minutes, adjust the chicken at the opposite angle. Cook for 3 more minutes. Turn the chicken over and repeat on the other side. The chicken is done with the juices run clear out of the holes made with a fork. No pink colored meat. You should also feel no resistance from the chicken as the fork goes through the meat.
    Putting it all together
  1. Plate the chicken and spread the Poblano cream sauce across the middle of each piece. Pour additional sauce in a container to serve at the table.

Notes

Boneless, skinless chicken thighs will work well.

Crema Mexicana is similar to creme fraiche. Sour cream is also a good substitute, but should be thinned with a little heavy cream. To make your own Crema Mexicana heat 2 cups of heavy cream until warm. Do not boil. Pour the cream into an airtight container, like a ball jar with lid, and stir in 1/4 cup buttermilk. Seal the jar and let it steep for 48 hours. You can use after the first 48 hours of fermenting. Store the Crema Mexicana sealed in the refrigerator up to about three weeks. If using as a condiment, like for tacos, allow the crema to come to room temperature before serving. Crema Mexican recipe is from Tacos by Alex Stupek

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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.”

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 “gluten-free” is written 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.

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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.

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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.

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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.

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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.

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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.

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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.
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© 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.

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