Tag: nut free

Ratatouille

Ratatouille

So I am not sure about you, but I absolutely love Disney movies. Some of my earliest memories are watching the Jungle Book (on VHS of course), and dancing along to the songs from the Little Mermaid. I was going through our on demand last week when I came across Ratatouille, a film I had loved but had not watched in several years. I decided to put it on and quickly remembered everything I had loved about it.

Movies and TV shows that have food in them, even if it is a cartoon, create a lasting impression with me. I absolutely love Harry Potter and am still envious of the feast that they got in the first film as it looked absolutely delicious. Ratatouille is a film that is based in Paris, and as of late, I have been kind of missing the lack of French that has been in my new surroundings. Montreal, while a bilingual city, has more French aspects to its food than Anglo. Every culture of food is represented but there is a strong sense of Quebecois pride in their food, as well as fine French dining. So, in honor of my home city and Disney, I decided that I would make ratatouille.

The type of ratatouille from the film I have learned is not traditional ratatouille, it is called confit byaldiIn the film, this dish is so good that it is enough to save their restaurant. I can honestly say after making it that it was incredibly delicious. This recipe is a bit time consuming, but I felt it was worth it.

Confit Byaldi- Ratatouille

June 23, 2017
: 4
: 40 min
: 1 hr 15 min
: 2 hr

By:

Ingredients
  • For sauce:
  • 2 red peppers
  • 1 yellow pepper
  • 3 or 4 roma tomatoes
  • 2 garlic cloves
  • olive oil
  • vegetable stock
  • Water (if you think your sauce is too thick)
  • thyme 2 sprigs
  • fresh parsley
  • Veggies:
  • 4 or 5 tomatoes
  • 1 japanese eggplant
  • 1 green zucchini
  • 1 yellow zucchini (or yellow squash)
  • *Use a mandolin for slicing your veggies to get them very thin and you will need parchment paper.
Directions
  • Step 1 To make the sauce:
  • Step 2 Broil the peppers until there is a black layer and they look charred. Remove them from the oven and wrap them in foil and allow them to steam. Meanwhile, blanch your roma tomatoes and peel their skin.
  • Step 3 In a blender or food processor, place the roma tomatoes, garlic cloves, peel the peppers once they have cooled and also place them inside. Add olive oil, thyme, parsley, and begin to blend. While machine is running, add the veggie stock.
  • Step 4 Preheat oven to 350F.
  • Step 5 Take a backing pan or a cast iron pan (I used cast iron) and fill the bottom with the sauce. Slice all of your veggies very thin, using a mandolin will be your easiest solution. Begin to lay them over the other and make the pattern you wish. Once you have filled the entirety of the pan, drizzle the veggies with olive oil, use a tiny bit of salt and pepper and fresh rosemary if you wish.
  • Step 6 Cover it with parchment paper cut specifically to cover your veggies.
  • Step 7 Bake for 1 hour and 15 minutes. Remove from oven, take a bit of your leftover sauce, mix it with some olive oil and plate your dish. Add some fresh parsley with it. Serve immediately. Enjoy!

Shakshuka

Shakshuka

In 2010, I had the opportunity with my college to take an ancient history tour to Tunisia and Sicily. We would begin our trip in Tunis, make our way around the country looking at Roman ruins, and then take a 12 hour ferry ride from the capital to Palermo, Sicily. Prior to this trip, I had never really encountered Tunisian food. I was pleasantly surprised when we arrived that I loved most of the food. Olive oil has ancient roots in Tunisia, as the Romans brought olive trees from Greece and planted them around the country. The country also has developed a delicious tradition of food ranging from dishes of chicken and chickpeas, to shakshuka.

In the cookbook, Jerusalem, Yotam Ottolenghi, states that this breakfast dish has become incredibly popular in Jerusalem in the spring and summer months. Seeing as we are in the beginning of the summer heat and humidity here in Richmond, I figured I would give his recipe a try. It got the husband seal of approval as he went back for more.

 

Shakshuka

June 18, 2017
: 2-4
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 2 red peppers
  • 2 tsp tomato paste
  • 2 tbsp harissa (in Richmond VA I purchased this at whole foods)
  • 4 cloves of garlic
  • 1 tsp cumin
  • 5 large very ripe tomatoes - canned are also fine.
  • 4 eggs (including the yokes)
  • 1/2 cup labneh (I got this at whole foods) or a very thick yogurt
  • salt
Directions
  • Step 1 Heat olive oil in a pan over medium heat and add the harissa, tomato paste, peppers, garlic, cumin, and 3/4 tsp salt. Stir over medium heat until the peppers soften (around 8 minutes).
  • Step 2 Add the tomatoes and bring to a gentle simmer. Cook for around 10 minutes or until you have a thick sauce- taste for seasoning.
  • Step 3 Make dips in the sauce and gently break the eggs. Poor the eggs into their own little dip. Simmer for 8-10 minutes or until the whites are set but the yokes are still runny.
  • Step 4 Remove from the heat and allow to sit for a couple of minutes before serving.
  • Step 5 Add labneh or yogurt and serve.
Chocolate Chip Cookies

Chocolate Chip Cookies

When I was a kid, my mom would bake cookies all the time. My grandmother as well. Christmas time was essentially gingerbread houses and cookies for weeks. Throughout the year, my mother would bake cookies as gifts for people, and I would always like to help. We each had our cookie cutters and would make designs. Baking cookies when using regular flour is a piece of cake, but once you try to sub in gluten free flours, it can be a little bit overwhelming. This cookie has a lot of different stuff going on but I promise it is delicious.

 

 

 

Chocolate Chip Cookies

June 17, 2017
: 24 Cookies- Double recipe for 48
: 1 hr 30 min
: 15 min
: 1 hr 45 min

By:

Ingredients
  • 4 ounces butter
  • 1 cup brown rice flour
  • 3/4 cup all purpose gf flour or cornstarch
  • 1 tbsp tapioca flour
  • 1 tsp xanthum gum
  • 1 tsp baking soda
  • half of 1/4 cup of raw cane sugar (or regular sugar)
  • 3/4 cup light brown sugar
  • 1 whole egg (don't double this- same for egg yoke)
  • 1 egg yoke
  • 1 tbsp milk (I used 1%)
  • 3/4 tsp vanilla
  • 6 ounces chocolate chips
  • 1 tsp kosher salt
Directions
  • Step 1 Melt butter in a sauce pan and put into a standing mixer.
  • Step 2 Sift the flours, salt, xanthum gum, and baking soda.
  • Step 3 Cream the butter with the sugars. When blended, add the milk and the eggs, one at a time. Mix until well blended.
  • Step 4 Slowly add flour into the mixer. Mix until you have a batter.
  • Step 5 Add chocolate chips and mix.
  • Step 6 Remove and place in fridge for 1 hour.
  • Step 7 Preheat oven to 350
  • Step 8 Line a cookie tray with parchment paper, and make cookies about 1 inch balls.
  • Step 9 Bake for 15 mins, let sit on the tray out of the oven for 2 additional minutes.
  • Step 10 Move to wire rack and allow them to cool completely.
Apple Fritters

Apple Fritters

The inspiration for this recipe comes from Jacques Pepin.
Growing up, I absolutely loved Julia Child. The French Chef was an amazing show, and Julia was incredibly full of life. I didn’t know until later that she and Jacques were such good friends, which of course, would make complete sense as they were both instrumental in teaching America (and the world at large) about French cooking.

Apples are my favorite fruit. I know that they are really a “fall” dessert fruit, but I can and will eat them at any time of the year, without question. One of the things that we often give up when we are gluten free is most fried food. It either cannot be made gluten free or it is made in a fryer where they are also frying gluten containing ingredients. Well, when I came across the recipe for apple fritters in Mr. Pepin’s book I decided that I was going to try it anyway, with a few changes. They turned out amazing.  Cover them with icing sugar or if you really want to send these through the roof, eat them with some butter pecan ice cream. 

Apple Fritters

June 16, 2017
: 8-12
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 1 cup gf flour- I used cup4cup
  • 1 large egg
  • 1 cup ice cold water
  • icing sugar
  • 1 cup corn oil - for frying
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 3-5 Apples
Directions
  • Step 1 Whisk together the flour, egg, and 1/3 of the water until the batter is thick and smooth.
  • Step 2 Once the batter begins to look like batter, add the rest of the water and whisk until it is once again smooth and thick.
  • Step 3 Core your apples and then slice.
  • Step 4 Heat up your oil on a medium low setting and once the oil is ready, place your slices in.
  • Step 5 Allow the slices to cook until they are golden (approx 2-3 minutes per side depending on how hot your oil is).
  • Step 6 Serve immediately.

Swiss Chard Gratin

Swiss Chard Gratin

A couple of years ago, Josh and I went to a cajun restaurant in Montreal. As part of my meal it came with “greens”. I have never been a big veggie person, I have often (always) wished that pasta was a vegetable. I was pleasantly surprised when my plate arrived when I loved the taste of the green thing that donned my dish. I asked Josh what this thing possibly was and he told me it was swiss chard. Since then, it has been given the seal of approval by me, and I try to find ways to incorporate it into a meal.

 

I can honestly say that this is one of the ugliest things I have ever made but it is packed with flavor and it is incredibly delicious.

 

Swiss Chard Gratin

June 15, 2017
: 4
: 10 min
: 20 min
: 30 min

By:

Ingredients
  • 1 handful of gluten free breadcrumbs
  • 1 1/2 grated fresh parmesan
  • 1 big bunch swiss chard
  • 1/2 tbsp butter
Directions
  • Step 1 Preheat oven to 350F
  • Step 2 Take a baking dish of any kind and grease it with butter.
  • Step 3 Bring a pot of water to a boil and meanwhile clean the swiss chard and cut the stems into 1 inch pieces.
  • Step 4 Put the stems in the boiling water and boil until tender but they still have a bit of firmness.
  • Step 5 Remove them from the water and then blanch enough of the leaf to use as a top when you are done layering the stems.
  • Step 6 Allow the stems to cool and create a bottom layer. Put a tiny amount of breadcrumbs and parmesan cheese. Layer again, and repeat this until you are out of stems. When it comes to the top layer, use the leaf and cover it with remaining cheese and breadcrumbs. Cut up the butter and put some in each of the corners.
  • Step 7 Bake for 20 mins or until golden brown.
  • Step 8 Serve immediately.
Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes

For some odd reason this week I have felt as if every day is Friday. Friday of course means that it is close to the weekend and everyone deserves desserts on the weekend, therefore I have an excuse to start baking. Today’s recipe comes from the wonderful blog my name is yeh by Molly Yeh. I have been a bit lazy lately with coming up with my own recipes and therefore have been checking out other peoples and some of them have turned out pretty swell. This is one of them.

Last night, on our weekly Wegmans run (my favorite grocery store in the world) I knew that I wanted to make these mini cheesecakes. I asked the hubs what kind of topping he would like for it and he said blueberry, and I thought that was a solid choice.

Mini Blueberry Cheesecakes

June 14, 2017
: 24 Cheesecakes
: 20 min
: 45 min
: 1 hr 5 min

By:

Ingredients
  • 18 large rectangles (that is, 36 squares, or 2 full pouches, or just under 10 oz) of graham crackers- I used Kinnikinnick’s Gluten Free Sm’moreables Graham Style Crackers
  • a good pinch of kosher salt
  • 10 tb unsalted butter, melted
  • filling:
  • 1/4 c flour- I used cup4cup
  • 1 c sugar
  • 1 tsp kosher salt
  • 1/2 c shredded parmesan
  • 30 oz whole milk ricotta
  • zest of one lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 4 large eggs
  • 1 c jam- I used blueberry preserve
Directions
  • Step 1 Preheat your oven to 375F and line 2 muffin tins.
  • Step 2 In your food processor, blend the crackers
  • Step 3 Add the butter (make sure it is melted) into the food processor until you get a good crumble.
  • Step 4 With a spoon, spoon in the filling and make your crust.
  • Step 5 Set the cupcake tins in the fridge while you make your filling.
  • Step 6 Again use your processor- I washed mine out before doing this but it is not a big deal. Add the parmesan, salt, flour, and sugar. Blend.
  • Step 7 Add the ricotta, lemon juice, lemon zest, and extracts. Process this.
  • Step 8 Drop the eggs in one at a time while the processor is running, do this until you get it nice and smooth.
  • Step 9 Remove your tins from the fridge and spoonful your filling into the cupcakes, not all the way to the top- we want to leave a bit of room.
  • Step 10 Place in the oven for 20 minutes.
  • Step 11 Remove from oven- let them cool for 45 minutes on the counter.
  • Step 12 Spoon your jam on and place in the fridge for 1-2 hours or overnight.
  • Step 13 Enjoy!

Caramel Macaroons!

Caramel Macaroons!

Have you guys heard of the Macaroon Bible? I had not and let me tell you, Dan Cohen really wrote the Word on macaroons.
 Our neighbors recently had a baby and nothing is better in my mind to prep you for all the stickiness that is to come with a newborn than some sticky cookies.

Macaroons are really simple, and this recipe is incredibly easy to follow.

Caramel Macaroons!

June 14, 2017
: 24-30 Cookies
: 10 min
: 25 min
: 35 min

By:

Ingredients
  • 1cup sweetened condensed milk
  • 1 tsp vanilla extract
  • one 14-oz bag sweetened shredded coconut
  • 2 large egg whites
  • 1/4 tsp kosher salt
  • Caramel:
  • The caramel in this recipe is more like a toffee.
  • So you need :
  • 1/4 cup sugar
  • 2 tbsp butter
Directions
  • Step 1 Preheat your oven to 350 F
  • Step 2 In a bowl, mix together your coconut, condensed milk, and vanilla.
  • Step 3 In a mixer, beat your egg whites (with the salt) until you get stiff peaks.
  • Step 4 Mix them together in one bowl by folding them into each other.
  • Step 5 Line a baking tray with parchment paper, make them the size you want.
  • Step 6 Bake for 20-25 minutes (or until they are nice and golden).
  • Step 7 Remove from oven, let them cool on a rack.- Keep your parchment paper and tray out- you will need it again.
  • Step 8 While they are cooling make the caramel sauce- take a sturdy pot and on medium heat place the sugar in the pot. It will start to bubble a bit and caramelize- add your butter and continue to stir until you get the beautiful color and thickness of caramel.
  • Step 9 Move the macaroons back onto the tray and parchment paper and drizzle the caramel all over em.
  • Step 10 Let them cool for a few minutes, serve, and enjoy!

Mexican Chocolate Cookies

Mexican Chocolate Cookies

As someone who loves cookies, I can say that these are some of the best that I have had. They are easy to make, moist, and delicious. They have a bit of a kick to them but as you will see, it is up to you how spicy you make them.

Mexican Chocolate Cookies

June 14, 2017
: 24 cookies
: 8 hr
: 12 min
: 8 hr 12 min

By:

Ingredients
  • What you will need:
  • 1⁄2 cup flour- I used cup4cup
  • 3⁄4 cup cocoa- I used Hershey's cocoa
  • 3⁄4 tsp. ground cinnamon
  • 1⁄2-3⁄4 tsp. cayenne
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. freshly ground black pepper
  • 1 cup sugar
  • 1 1⁄2 tsp. vanilla extract
  • 1 egg
  • 12 tbsp. cold unsalted butter, cut into small pieces
  • White Chocolate Drizzle:
  • 1 cup white chocolate chips
  • 4 teaspoons milk
  • 1/2 teaspoon vanilla
Directions
  • Step 1 Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
  • Step 2 Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
  • Step 3 Divide dough in half and roll each half into a 9″ log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs (min. 2-8 hours).
  • Step 4 Preheat oven to 350°. Unwrap dough and slice each log into rounds about 1⁄3″ thick. Place rounds 1⁄2″ apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface (10-12 minutes).
  • Step 5 For the white chocolate drizzle:
  • Step 6 Combine white chocolate chips with milk and vanilla.
  • Step 7 Microwave on 70 percent power for 1 minute.
  • Step 8 Stir. Repeat, if necessary, for 10 to 20 seconds until chocolate is melted and mixture is smooth.
  • Step 9 Use a condiment drizzle or a fork.
  • Step 10 Place the kitchens in the fridge to cool.
  • Step 11 ​Once cool, serve and enjoy!

Lemon Squares

Lemon Squares

Last summer, I was in the wedding of one of my best friends. She too cannot eat gluten and had gluten free desserts present at her wedding. Her mother made these lemon squares that I went just nuts for. They were incredibly delicious and I therefore requested the recipe.

Lemon Squares

June 14, 2017
: 15 min
: 45 min
: 1 hr

By:

Ingredients
  • What you will need:
  • For the crust:
  • 1 cup gluten free flour
  • 1/4 cup icing sugar
  • 1/2 cup unsalted butter (cold)
  • For the filling:
  • 2 tbsp lemon juice
  • rind of 1 lemon
  • 1 cup castor sugar
  • 2 eggs
  • 2 tbsp gluten free flour
Directions
  • Step 1 Mix the ingredients for the crust in a food processor and set the oven to 350F. Line an 8inch pan with parchment paper and press the crust into the pan. Bake the crust for 15-20 minutes.
  • Step 2 Mix the filling together. Once the crust has baked (check that it is baked through- depending on your flour, it may take a few minutes longer) and pour the filling over the crust. Bake again for 20-25 minutes or until the filling is set. Once the filling is set, remove from oven and allow to cool. Cut into squares and serve.
  • Step 3 Enjoy!
Raspberry Mint Coconut Tarts

Raspberry Mint Coconut Tarts

It is Friday! Sometimes at the end of the week, you just need a treat. These are relatively quick, very easy, and incredibly delicious.

Raspberry Mint Coconut Tarts

June 14, 2017
: 8
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 2 egg whites
  • 2 cups shredded coconut (sweetened)
  • 8 ounces milk chocolate (broken up or chips)
  • half a cup of coconut milk
  • raspberries
  • mint
Directions
  • Step 1 First, you need to separate your egg yokes and whites. You will only need the whites for this recipe. Begin to slowly whisk the shredded coconut in with the egg whites.
  • Step 2 Once thoroughly mixed, take out a muffin tin and spray it with a non stick.
  • Step 3 Spoon the coconut into the tray and push it around the mold to form a cup. It will look similar to a birds nest.
  • Step 4 Set the oven to 350 F and bake until they are golden brown.
  • Step 5 In the meantime, in a sauce pan, warm up the coconut milk. Once it is heated, pour over the chocolate in a separate bowl and whisk together until it is silky smooth and has a shine.
  • Step 6 When the tarts are done, take them out of the oven and allow them to cool.
  • Step 7 Once cool, spoon the chocolate into the cups and place in the fridge for approximately 20 minutes.
  • Step 8 When the chocolate has set but still has a bit of give to it, remove from the refrigerator and garnish with 1 raspberry and 2 mint leaves. Place back in the fridge and allow them to set for 1 hour.
  • Step 9 Remove from the fridge and serve.
  • Step 10 ​Enjoy!