Happy Hallowe'en!!!!

I will be roasting pumpkin seeds later, but for now, here are some eggshell eyeballs to enjoy…

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.

Buckwheat Gluten Free Pancakes

I was scrolling around GF sites the other day, and saw a request for GF pancakes, asking which flours work best. Well, the first thing that came to mind was Buckwheat (not actually of the wheat family). However, I have had varying success with pancake recipes. Sometimes they end up too runny, too thick, no flavour etc. I thought I would try a different flout combo and see how it turned out: half buckwheat and one quarter sweet rice flour (which I use in my pastry), and one quarter tapioca starch.
A winning combination in my books- the kids did not even ask if they were GF. The texture was great, the flavour delicious, the even LOOKED like"real" pancakes. Forgot to take pics- story of my life!!
Here it is:

Buckwheat Gluten Free Pancakes

1 cup milk
2 tsp apple cider vinegar
1/2 cup buckwheat flour
1/2 cup sweet rice flour
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xantham gum
1 egg
2 Tb melted butter

Mix together milk and vinegar- set aside for 5 minutes while you combine other ingredients.
(The milk/vinegar combo mimics buttermilk, a good substitution for me because I never have buttermilk!)
Combine dry ingredients, and blend well.
Add egg and butter to milk mixture. Whisk flour mixture into wet until smooth. Adjust with additional milk if you want a thinner pancake.
Let sit for 10-15 minutes, then cook on griddle over med heat.
HINT: if you have any leftover pancakes (I had one) you can make a nice rustic yet decadent dessert by sprinkling the pancakes with chocolate chips and popping in the oven until melty but still holding their form. Drizzle with syrup.
I do love leftovers...

Beauty shots...eh?

Alas, it was frenzy getting everything to the table, and I forgot to take any beauty shots of the bounty! I did manage to take a couple of dessert shots of the pies, so here they are:

Happy Canadian Thanksgiving!
Having the family over for the turkey feast tomorrow, so I have spent the day in the kitchen, preparing. Bought a gorgeous 18 lb free range turkey (pre-ordered) from Rowe Farms, then bought the remaining groceries. Store was out of Butternut squash, so I will substituting sweet potatoes. They ran out last year, too. You would think I would have learned my lesson!
Home from the store and into the kitchen: Homemade pastry, Pumpkin pie and tartlettes, "maple leaf" pastry decorations (with the pastry scraps), Chocolate cupcakes, both full size and mini, cornbread, cornbread stuffing (all Gluten free, of course)...this house smells AMAZING!   :)

Pumpkin tartlettes, and a bounty of cupcakes, yet to be iced

Pumpkin Tartlettes!