Symphony of Flavours

Symphony of Flavours

I don't normally post "meals", but this one came together so beautifully both in flavours and visual impact. I confess I have been watching a lot of Masterchef lately, and it is inspiring me!
The meal above is pan-seared chicken with parsley-chimmichurri jasmine rice, cauliflower and corn puree, and a peach/red onion and cilantro salsa.

Cauliflower-Corn Puree: The puree was the starting point for me and I built the meal around it. In the blender: one whole cauliflower, broken into florets and steamed until tender. One can of corn (yes, fresh would be even better!) sautéed first in a pan with a few nobs of butter, one clove of garlic and a pinch of salt. About a cup and a half of cream/milk mixture, scalded. Add about half the cream/milk at first, then adding just enough to make a puree (you don't want to turn it into soup!).
Pulse in blender until smooth, adjust seasoning.  Silky and so flavourful!!

Chicken:  Breasts seasoned simply with garlic, thyme, salt and pepper, sautéed over medium high heat to get nice colour.

Rice: I was concerned that the plate would look too monotone so I whipped up a parsley chimmichurri and stirred that in to the Jasmine rice, along with some chopped fresh parsley.

Chimichurri: Chopped parsley, toasted walnuts, a touch of cilantro, a touch of chilli sauce, olive oil,  touch of lemon juice, salt and pepper.  Place all in blender and blend until smooth.

Salsa: Diced peach, red onion, and fresh coarsely chopped cilantro,  tied together with a touch of olive oil, fresh lemon juice and salt.

I LOVE fruit salsas to go along with chicken and fish, and will use whatever fruit I have on hand: mango, peach, nectarine, apple, etc  I will also sometimes use parsley in place of the cilantro, and sometimes add corn...It becomes a beautiful bright note on the plate, and adds some wonderful texture as well.

Gluten Free Bread: whole grain-blend

I have been baking gluten free bread for about 7 years. Before I realized I had to eat gluten free, I had never made bread before!   I started with a bread machine, because I knew this would be an uphill battle. The GF bread out there was horrendous. Dry. Tasteless. $7.00 loaf of Sawdust.
The early recipes I tried were more miss than hit.  I spent a lot of time searching and experimenting. Combining recipes for the right ratio of ingredients, with package ingredients of the odd GOOD bread that was out there. I have come up with a recipe that keeps me and all the gluten free people in my life very happy. This latest version I make in my stand mixer, and bake in the oven. I vary my flours from time to time, but these are the ratios I do not veer from.

Gluten Free Bread: whole grain-blend 

175 g (1.5 cups) tapioca starch
100g (1 cup-ish)rice flour
75g  (1/2 cup-ish) GF oat flour
25 g (3 T) ground flax
30 g (2 T )sugar
8 g (1 tsp) salt
12 g (2.5 tsp) xantham gum
1 T instant yeast


1 egg + water to make up 1 -1/3 cup
+1 egg
2 T olive oil
1 tsp AC vinegar
**no need to pre-warm the eggs or water**


Mix dry ingredients to ensure they are well blended. Mix wet ingredients together until eggs are a little frothy, and then add slowly to stand mixer on low, until incorporated.
Mix on med (5) for a good 10 minutes, scraping paddle and /or sides as need be. You will notice the dough get ribbony- this is good.
*if the dough is clumping on the paddle, clean it off and spray with oil.

Spray (baguette)pan with oil, and sprinkle all over with light layer of sesame seeds.

Once mixed, shape into loaves by scooping wet dough out with a spatula, and spreading in the pan. Dip the spatula in water to shape and smooth the wet dough.  Spray plastic wrap with oil, loosely cover dough and rise in a warm place for 40 minutes. *In my experience a tea towel just ends up sticking to the dough, thereby ruining the rise.  Plastic wrap works.
Once risen (it will not double, don't worry), sprinkle with sesame seeds and chestnut flour, then score the top.  The score seems to make a BIG difference in the rise.

Place in pre-heated 375* oven, for 35-40 minutes.
After cooling for 5 minutes, remove from pan to cooling rack.
Wait until completely cool before bagging. Do not refrigerate.

* I am transitioning to using measuring by weight, but I have included approximate cup measurements as well.*

Cupcakes...

...are delicious, right?
These are too, even if they are gluten free.
I have amended this recipe to be gluten free, and my kids (who are not gluten free ) love them anyway, which many can appreciate is, well, amazing!

Many thanks to the original recipe, found here:
http://allrecipes.com/recipe/extreme-chocolate-cake/detail.aspx

Extreme Chocolate Gluten Free Cupcakes

• 2 cups sugar
• 3/4 + 1/8 cup rice flour
• 3/4 + 1/8 cup tapioca starch
• 3/4 cup unsweetened cocoa
• 2 tsp xantham gum
• 1-1/2 tsp baking soda
• 1-1/2 tsp baking powder
• 1 tsp salt
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• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Pre-heat oven to 350

Grease cupcake pans and dust with cocoa powder (or use Cupcake liners).

Fill kettle and boil water.

Combine dry ingredients, and mix well.

Add all wet ingredients (except for boiling water), and mix for 3 minutes*.

Add boiling water, and mix BY HAND (I use a whisk) until just combined. Pour into prepared pans.

Cupcakes: bake for about 20-22 minutes. Test with a toothpick, if it doesn't come out clean, bake for a few more minutes and test again. 

*Don't overmix, as this can prevent the baking powder and soda from adding airiness to your final product!

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Another "Favourite Thing"

Two words: Parsley Pesto. Not a new idea, but a great one.

After Thanksgiving, I ended up with a big bunch of parsley that didn't get used because the sore ran out of squash, so I couldn't use my squash recipe...what to do with it?

Parsley has been unfairly relegated to the "garnish" corner of the kitchen! A sprig here, a sprinkle there, decorating the plate, bringing a splash of colour with no expectation nor appreciation of the fabulous flavour it possesses.
I am not providing a recipe per se, as you are all smart/wise/inventive/experienced enough to either track down any basic pesto recipe, or have already made pesto yourself (likely with the classic, Basil).
Wing it.  It is hard to screw up.


My ingredients (this time, and next time they may vary):
Bunch of flat-leaf spinach
4 cloves garlic
About 1/2 cup toasted almonds
About 1 cup olive oil (extra virgin if you can)
Salt and Pepper

I used my NutriBullet to whip these up. It took a bit of doing, but got there. I didn't add enough olive oil to begin with and so it had trouble combining, but once the ratio was correct everything combined and the almonds pulverized perfectly. (Those of you with food processors would not have a problem)

It is the flavour that is outstanding. Bright and fresh and "Umami"/savoury. Gorgeous. And the colour! WOW!
I used it first on the lasagna I made the other day, mixed in with the ricotta (and pureed cauliflower : shhh, don't tell the kids!), and also dolloped on top of the lasagna when re-heating.
Another day I had it spooned on top of baked Sole fillets, stirred into cooked rice, spread on the inside of a grilled cheese, tossed with lightly sauteed zucchini as a side-dish... The possibilities are all there, and the flavour just elevates whatever you pair it with...except desserts, according to my favourite cookbook, "The Flavour Bible". (Get it, it's good)

Buy some. Whip it up. Toss it with anything.
Put the rest in a small jar and pour enough olive oil to just cover the top to retain the gorgeous colour, Store in fridge.

Baking without Xantham gum?

There seems to be a new development in the gluten-free world, and that is the idea that Xanthan gum and Guar gum are not necessary in Gluten free cooking and baking. I too have been experimenting with this idea, and also trying out Chia seed (and flax) as a replacement.
On a recent trip to the Bulk Barn (one of my favourite place to shop these days!) I spotted the bin of Chia seed, and immediately thought of the sprout-growing terra-cotta heads from the '70's, and I initially bought the chia for that purpose: to sprout it! When I got home and did a bit of reading up on it (thank-you Google), I realized it could be utilized in other ways as well.

Here is a link that explains it well: http://www.harriswholehealth.com/links-and-files/baking-with-chia

Also check out Gluten Free Girl's website and hear about her chia/flax experimentation.
Recipe to follow soon using the Chia, and will also be trying my bread with the chia in lieu of the Xanthan gum.
Stay posted!

Mesquite- the flour!

The wonderful world of Mesquite. The flour is made from the ground pod from the Mesquite tree
Wikipedia says:

The bean pods of the mesquite can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine.
When used in baking, the mesquite bean flour is used in combination with other flours – substitute ¼ cup-to-½ cup mesquite flour for each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies. Mesquite powder is also high in calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine.

It is also reminiscent of Chai, as it has a spicy, almost cinnamon-ish (is that a word?) flavour. Makes a delicious drink when mixed with hot milk.
I have been adding it to brownies (replacing 2-3 T of flour for the mesquite), and will soon be trying a mesquite-buckwheat crepe! Pictures and recipe to follow.

Rice Paper Wrappers

One of my favorite things these days is Thai-inspired spring rolls. I am lucky enough to live close to Chinatown (east) in Toronto, and am contantly finding inspiration among these exotic ingredients. Rice paper wrappers, filled with wonderful fresh ingredients (or even leftovers re-invented)- limited only by your tastebuds and imagination!
Here is a basic recipe to start with:

INGREDIENTS
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
Filling ideas:
-avocado, cucumber, crab, cilantro
-roast pork, lime, mango, red onion, cilantro
-shrimp, thai basil, bean sprouts, shredded carrot
(you get the idea)


DIPPING SAUCE:
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce


DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 minutes, or until al dente, and drain. Dress with some of dipping sauce.
Fill a large bowl with warm water. Dip one wrapper into the water for a few seconds to soften. Lay wrapper flat, on a wooden cutting board. In a row across the center, place ingredients ie: 2 slices of avocado, 2 strips of cucumber, cilantro, crab, leaving about 1 inch uncovered on each side. If wrapper is to slippery to fold, simply wait a few seconds til it gets sticky. Fold uncovered sides inward, then tightly roll the wrapper (away from you), beginning at the end closest to you. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

Serve spring rolls, cut in half, with the fish sauce. If serving a large platter for a party, lay the cut spring rolls on a bed of shredded Napa Cabbage, sprinkled with cilantro.