All posts filed under: Gluten Free

One from Column “A” ~ Sweet and Sour Fish

I’ve seen it anywhere from something resembling savory fruit cocktail with chicken in it, to  what I’m absolutely sure was cherry pie filling with meat. Here’s the thing – by and large, “Sweet and Sour anything”  in almost every Asian food establishment is , well… dreadful. Either the: The sauce is gloppy… and red,  the vegetables are in much too large of chunks to be easily managed, the fried coating on the meat turns spongy when it hits the sauce,  or there’s pineapple (ergh) in it. Not that I dislike pineapple, I just don’t want something that’s already too sweet having yet another sweet / sharp component it the mix. So, what’s a fella to do? He  puts on his big boy apron and makes his very own. A couple of things you’ll notice about the recipe – The coating for the fried fish is a dry coat. I’ve found it works best when adding the cooked protein back to the sauce to keep the fish somewhat crispy. The sauce isn’t red, on purpose. I think …

Demons 2.0 and some Pilaf

Why do you do that? Why can’t you just appear… Huh? I like watching you jump… and you scream like a girl. Besides, I’m a demon… not a genie …do you see me dragging around a lamp? no. Tail… horns… evil disposition …  …  …  demon. It’s damned irritating. What do you want… So…   need any help?  Did you notice I did write a thing for you the other day. I saw it.. you scribbled all over the photos, got something’s blood on the recipes, and made fun of  me But you didn’t publish it… No, it was mean-spirited and hateful… Helpful is contributing something significant to ease the writer’s block You didn’t… so go screw yourself. Talk about hateful…. So, what are we writing about tonight? I’ve been looking at a pumpkin pilaf recipe that looks good You don’t like pumpkin…. you think it tastes like a**…. LANG-uage! Do you kiss your mother  with that mouth? But yeah, hate the taste… I’ve got a buttercup squash from this year’s garden I wanna use. …

Russian Tea Cake

or ~ Spiced Orange Upside-Down Cake or ~ Slap me with that spice, Vladimir Russian Tea – just the name brings back overly sweet family get-togethers, the smell of libraries at holidays, and that particular teacher in the past that, come Fall, would drink nothing else….. she reeked of mothballs,  cloves… and Tang©. Granted, you don’t see it being served very often at parties anymore – and it’s been years since anyone has gifted me with a gingham topped mason jar of the mix… But you know if you ever were in a need for a tangy, sinus clearing, sugar fix… that was the stuff. And I have to say… I really liked it. Truth be told, I’m not a fan of Pineapple Upside-Down Cake. The enzymes in the fruit turn the cake and batter into something just completely indigestible to my sensitive gag reflex…. but I love the idea of it…. and I had these decorative oranges… and something needed to be done with them. Russian Tea Cake Makes 1 – 9″ Cake Ingredients …

Peering Down the Pie Hole – Rustic Apple w/ Sage and White Cheddar

I tend to go for the gender/bender kind of flavor combinations when it comes to dessert. I don’t know about the rest of you… but ice cream with bacon, or pancetta brittle sounds pretty damned good to me. I like the play of savory against something bracingly sweet…. Nothing really finishes a meal more perfectly than a well thought out cheese plate Those of you that follow us on Twitter or FB know that I did a pig roast this past weekend for my birthday. I’ll talk about it more later in the week, but I bring it up because of one of the sides that went into the magic box. I made a compound butter with parsley, sage and black pepper – and stuff it deep into cored granny smith apples. They got wrapped in foil and spent the afternoon simmering away in the box with the pig. They were, in short, fabulous. I loved that herbaceous scent folded through soft, tender, tart apples. And that got me thinking… If sage made baked apples …

Gooey Gluten-Free / Dairy Free Pineapple Cake

It’s not often that I see a food posting on some social networking thing and immediately run off to make it. But, that’s kinda, sorta, exactly what happened here. Food.Com shared a photo of a “Do Nothing” Cake. And. if you know my baking skills, that sounded right up my alley. Here’s the thing – the recipe is stupid simple. So whether you do the original from them (click on the name to follow their link) or try my Gluten-Free version – you aren’t going to have a lot of time or effort invested in it… so, in that sense, it’s definitely a doer. And, if the STUFF-MY-FACE-TIL-I-HIT-A-SUGAR-OVERDOSE actions of earlier this evening are any indication, anyone you make this for will think you hung the moon, or name a street after you, or lay beds of roses at your feet. Seriously, it’s that good. Gluten Free  Pineapple Cake with  Seriously Gooey Topping Serves 1, go make your own. Actually, it will generously serve 8 Ingredients For the cake: 2 Cups Gluten Free Baking Mix …

10 (tamales) the hard way

I guess first and foremost I should say these aren’t what you’d call authentic tamales. I didn’t learn to mix the batter on my Hispanic Nana’s lap. There were no Mexican housekeepers bringing sacks laden with those beautiful little jewels when they came to the house. Nor, have I ever lived with anyone that made them.. I am the walking / talking embodiment of an Anglo/Saxon gene pool, and my childhood idea of a tamale came in those little glass jars stuffed with six paper-wrapped, cigar shaped cumin flavored cylinders. So, no instinctive knee jerk aptitude there. But… I worked for a time with a South American construction company. We ate a lot of tacos… and tortas… and tamales. So I know a thing or two about them. Well, I know what I like and don’t like about them. And, as it happens… I’ve eaten a lot of crappy ones, especially in Mexican restaurants. For me- the masa should be dense, cohesive, flavorful – with just the slightest pudding consistency; the filling – plentiful, meaty with a couple …

Baleful Bounty – Chopping Broccoli

Typically, the garden year for me ends with the chili – picking festival as I strip even the most minuscule nub of a pepper off the plants just before fall. Don’t get excited… there are no invites – and the peppers just barely fill a mason jar. It’s a little ritual. The plants are uprooted and dug under, the garden is tidied up, the bales are raked apart so the harsh winter can continue to break down the straw mulch to build the growing humus under-layer in the beds. Except this year. this fall I decided to try a late season experiment with broccoli. The cooler weather is ideal for growing brassicas (cabbage family vegetables), and should keep down the bugs that usually torment my leafy things. I didn’t get very stellar heads. While the plants did produce copious amounts of greenery, I only harvested 8 golf ball sized florets. I’ll get around to doing something with them over the holiday, but that still left me with all those greens. Some time ago I caught an episode of French Food at …

Get Your Pudding On…

If this were a perfect world, I’d probably publish this recipe on Christmas Eve. You would get all kinds of unreasonably giddy with thoughts of Christmases long past. You’d conjure up memories of diving into that mammoth matriarchal pudding by the fading light of the brandy flame and claiming the little sterling prize. You’d then jump up, run to the kitchen and whip your own Christmas pudding in fifteen minutes – just in time to carve the Christmas Goose. But this isn’t a perfect world… or land of kitchen make-believe… or the 1700’s. And, truth be told, you just can’t whip one of these puppies up in a jiffy… or a semi-jiffy. To be done right a Christmas pudding takes in the neighborhood of a month to do it up. And, if any of you wanted to make your own pudding, then an early start on the pudding beats a mad rush any day. And before you go and get all technical on me – No, it isn’t a traditional recipe (you ought to know me better than …

It’s Apple Season! – Peanut Butter / Caramel Tarte Tatin

Burt’s Farm – Dawsonville (just past Amicolola Falls) You know it’s Fall when you feel even the slightest dip in the morning temperatures. The air has that crispness you just don’t get any other time of the year. The sourwood trees begin to redden, the forests begin their pre-leaf settling in preparation for the onslaught of the new covering, and you see the never-ending caravan of cars from the low-lands hitting the mountains. Yes, it’s a bit early for leaf lookers, but that’s not why they are here. It’s the pumpkins and apples. The seemingly never-ending supply of pumpkins from Burt’s Farm beckons them in and hooks them. And, it’s the apple barns that suck them deeper still into the rolling hills. They spend the weekend, loading up their carriages with that perfect globe to carve… and apples…. ohhh, the apples. I have to admit, I can’t resist apple season, either. For the families that work so very hard every year preparing the orchards, tending and caring for their trees to bring one of nature’s most perfect bounties – …

Pie Envy – building a better pie – Take That!

It all started with this recipe: Granny Butterworth’s Peanut Butter Pie 3 oz Cream Cheese (softened)3/4 c. Sifted XXX Sugar1/2 cup Peanut Butter2 Tbsp Milk1 Smaller Container of Cool Whip1 8 in Graham Cracker Crust Pie Shell Beat Cream Cheese & Sugar together til fluffy. Add PB & Milk til smooth. Fold Cool Whip into mixture. Pour into Crust. Chill 5-6 hours. Top with Chopped Peanuts. You can store in freezer to help it set more … and some relatively small minded bitchiness on my part. I wont go into it again… but you can follow it back >> here << and get the Chocolate Chess part of the recipe. The thing was to elevate that pie to something better, something Gluten and Dairy Free, and really… something to blow that old pie out of the pie plate. The crust is really the trickiest part of the recipe as most gluten free pie crusts are either scads long in the ingredients, a small fortune in materials, or actually just don’t work very well at all. Even when you have …