Buche de Noel is a cake that is served during the Christmas season in France one of the many tidbits of it's history is that. Napoleon I issued a proclamation mandating that chimney flues remain closed during the winter months to prevent the cold winter from entering homes and making people ill.
In the Celtic tradition there is a Yule log that is lit to warm the fire during Christmas. Usually decorated to symbolize warmer times!
Buche de Noel, or "Yule log" is a delightful and elegant holiday dessert.
Buche de Noel traditionally begins with moist, rich sponge cake usually baked in a jellyroll pan While still a bit warm it is rolled into a cylindrical shape allowed to cool.Then filled with ingredients such as a fruit preserve usually cherry, raspberry or a butter cream.
Then the entire cake is frosted.this distinctive dessert is finished off with an outer layer of chocolate icing or butter cream that is then carefully textured to resemble the distinctive lines of tree bark. A dusting of cocoa and a bit powdered sugar to resemble the winter snow. Then meringue mushrooms are placed at various points to look like a log in the Forest.
I have always likes this tradition so I decided to make it for my friends and the man's family this year.
Gluten Free of course...I filled mine with a rich black raspberry seedless reduction and a bit of seedless jam mixed with a bit of corn starch to make it thicker. Then I made a rich chocolate butter cream. and Cest Bon!
I actually made two! For I used used the new Betty Crocker Gluten Free Devil's Food Cake mix it turned out very well! The key is to spread the batter thinly in your jelly roll pan! No more than 1/2 an inch thick.
For the other two I made my own recipe which was great as well...either way you make it enjoy the warmth of the Season...Gluten Free!
Copyright Estelle ETC Design 2009
Thursday, December 17, 2009
Friday, December 4, 2009
Gluten Free with Trader Joe's
Gluten Free Holiday Entertaining Fast and Easy!
Estelle's Holiday Recipes with Trader Joe’s...
Based on the CURRENT GLUTEN FREE LIST! As of 11/05/09
BE SURE TO READ ALL LABELS AS WELL!!!!!!!
Appetizers:
Trader Joe's Polenta sliced thin ¼ inch rounds and lightly fried til crispy in a light vegetable oil. Can be topped with cooked chicken sausage, mozzarella and sun dried tomatoes in olive oil and put under the broiler until the cheese just melts. artichoke hearts, olive tapanade, sautéed mushrooms and Trader Joe's Organic Marinara sauce are also good.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Applegate Farms Sliced Turkey:
Soft Cheese (cream or a GF spread softened just a tad) or Boursin Herbed Cheese Spread, Celery Sticks, Chopped Cold Spinach, Slivered Almonds
Carefully open the meat of your choice and pat dry with a clean paper towel.
Spread with the soft cheese add a few thin slices of celery, or the cooled chopped spinach or slivered almonds. Roll into a log shape and place on a plate. Repeat with all the meat and set plate in fridge for 10-15 minutes until they are firm.
Using a sharp knife slice into ½ rounds…serve plain or on top of a GF Cracker!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Crinkle Potato wedges can be lightly sprayed with a vegetable or olive oil and baked until just crispy and topped with sour cream and chives, also sour cream and caviar, cheddar cheese, or a bit of smoked salmon. Spinach dip on top sprinkled with parmesan cheese is tasty!
Be creative and try a few of your own ideas at home! Serve with Trader Joe's Blue Corn Tortilla Chips, Vegetable Root Chips or Red Bliss Potato Chips.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sides:
Sprouted fully cooked brown rice mixed with Trader Joe's Chunky Salsa is a quick Spanish rice. Follow package directions for the rice and then stir in some salsa. Serve it with Grilled chicken strips in plain or the mesquite Smoked Turkey Breast.
You can also add grilled vegetable Bruschetta instead of salsa and serve it with the Balsamic and Rosemary Grilled Chicken Strips or with some Baked Salmon.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Wild & Basmati pilaf mixed with Fire Roasted Peppers is an attractive and flavorful side. Add a bit of garlic and chopped shallot along with any seasoning of your choice.
Trader Joe's Rice Pasta & Cheddar cooked and tossed with steamed broccoli is also a tasty treat. You can add left over cooked ham or smoked turkey.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Desserts:
Trader Joe's Flourless Chocolate Cake sliced in ½ lengthwise and filled with whipped cream and chilled is also great. I also use the Mordello Cherries strain the cherries and save the juice. As there may be a pit or two. I carefully crush them with a fork on a plate to make sure. Put the juice into a sauce pan and simmer until it is reduced by ½. Allow to cool. Mix the cooled juice with the cherries in a bowl.
Cut the cake into wedges top with ice cream or whip cream add the cherries and serve. We served it with Whip Cream and Sliced Strawberries!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Treader Joe's Gluten Free Ginger Snaps can be crushed up into crumbs and be mixed with butter and a bit of sugar foe a quick pie crust and filled with Lemon or Mango Tangerine Sorbet. Or the Mango Vanilla or Raspberry Vanilla Ice cream or Soy Creamy Organic Vanilla frozen ice cream. You can also use my " No Bake Pumplin Souffle" as a filling for the Guten Free Ginger Snap Crust!
For the crust you will need:
1-1/2 cups of crushed Gluten Free Gingersnaps
1/3 cup melted butter
3 tablespoons of sugar
Mix the sugar and crumbs in a bowl drizzle the melted butter over this and blend with a fork. Using the fork press this into the bottom and sides of a 9 inch pie pan. Saving a bit to sprinkle on top. Fill with the filling of your choice and sprinkle with remaining crumbs. Chill 15 minutes til firm and serve with the filling of your choice. If you are dairy intolerant check the labels and use a non non-dairy margarine.
No Bake Pumpkin Souffle':
2 Cups Canned Plain Pumpkin (NOT the Pumpkin pie pre-mixed pumpkin)
6-8 Packets of Stevia OR 1/3 cup of sugar
3 Teaspoons of Ground Cinnamon
Zest of one orange
3 Teaspoons of Gluten Free Vanilla
1 Cup Ricotta Cheese Gluten Free
Blend Stevia or Sugar with pumpkin with orange zest, cinnamon and vanilla stir well.
Fold in ricotta cheese. Chill 4 hours or BEST RESULTS CHILL OVERNIGHT
Spoon into Ginger Snap crust and chill another 15 minutes. Serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Cream Brulee in Chocolate Cups topped with a Trader Joe's 70% Belgian Dark Chocolate Seashell is a fast and elegant dessert!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Sparkling Juice Beverages Blueberry, Cranberry, Pomegranate served in a tall glass with a small scoop of Trader Joe's Sorbet in “Chocolate, Lemon or Mango Tangerine” floating in the glass is another elegant and simple dessert or beverage. Use a melon baller to make small round balls and freeze on a tray or sheet till firm. Fill the glass 2/3 of the way full and add 3-4 of the balls just before serving. You can also use champagne!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quick and Easy Dinners:
Trader Joe's ready to salads mixed (Do not eat the crutons) with a cheese or grilled chicken strips of your choice, or smoked salmon.
Serve with a soup Trader Joe's “Butternut Squash, Chicken Chili with Beans, Garden Patch Vegetable Soup or Creamy Tomato Soup.
Serve with a Lundberg “Brown Rice Cake or Rice Crackers”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Blue Corn Tortilla Nachos use the cheese of your choice of Grilled Chicken Strips in plain serve with “Black Bean and Corn Salsa, Chicken and Bean Chili add Guacamole” and dinner is served!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Instant Rice Noodle Soup “Roasted Garlic or Spring Onion”
With sautéed spinach or broccoli, add some “Applegate Farms sliced meat of your choice or some leftover cooked Salmon, vegetables or meats or a hard boiled sliced egg.
Copyright Estelle ETC Design 2009
Estelle's Holiday Recipes with Trader Joe’s...
Based on the CURRENT GLUTEN FREE LIST! As of 11/05/09
BE SURE TO READ ALL LABELS AS WELL!!!!!!!
Appetizers:
Trader Joe's Polenta sliced thin ¼ inch rounds and lightly fried til crispy in a light vegetable oil. Can be topped with cooked chicken sausage, mozzarella and sun dried tomatoes in olive oil and put under the broiler until the cheese just melts. artichoke hearts, olive tapanade, sautéed mushrooms and Trader Joe's Organic Marinara sauce are also good.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Applegate Farms Sliced Turkey:
Soft Cheese (cream or a GF spread softened just a tad) or Boursin Herbed Cheese Spread, Celery Sticks, Chopped Cold Spinach, Slivered Almonds
Carefully open the meat of your choice and pat dry with a clean paper towel.
Spread with the soft cheese add a few thin slices of celery, or the cooled chopped spinach or slivered almonds. Roll into a log shape and place on a plate. Repeat with all the meat and set plate in fridge for 10-15 minutes until they are firm.
Using a sharp knife slice into ½ rounds…serve plain or on top of a GF Cracker!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Crinkle Potato wedges can be lightly sprayed with a vegetable or olive oil and baked until just crispy and topped with sour cream and chives, also sour cream and caviar, cheddar cheese, or a bit of smoked salmon. Spinach dip on top sprinkled with parmesan cheese is tasty!
Be creative and try a few of your own ideas at home! Serve with Trader Joe's Blue Corn Tortilla Chips, Vegetable Root Chips or Red Bliss Potato Chips.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sides:
Sprouted fully cooked brown rice mixed with Trader Joe's Chunky Salsa is a quick Spanish rice. Follow package directions for the rice and then stir in some salsa. Serve it with Grilled chicken strips in plain or the mesquite Smoked Turkey Breast.
You can also add grilled vegetable Bruschetta instead of salsa and serve it with the Balsamic and Rosemary Grilled Chicken Strips or with some Baked Salmon.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Wild & Basmati pilaf mixed with Fire Roasted Peppers is an attractive and flavorful side. Add a bit of garlic and chopped shallot along with any seasoning of your choice.
Trader Joe's Rice Pasta & Cheddar cooked and tossed with steamed broccoli is also a tasty treat. You can add left over cooked ham or smoked turkey.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Desserts:
Trader Joe's Flourless Chocolate Cake sliced in ½ lengthwise and filled with whipped cream and chilled is also great. I also use the Mordello Cherries strain the cherries and save the juice. As there may be a pit or two. I carefully crush them with a fork on a plate to make sure. Put the juice into a sauce pan and simmer until it is reduced by ½. Allow to cool. Mix the cooled juice with the cherries in a bowl.
Cut the cake into wedges top with ice cream or whip cream add the cherries and serve. We served it with Whip Cream and Sliced Strawberries!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Treader Joe's Gluten Free Ginger Snaps can be crushed up into crumbs and be mixed with butter and a bit of sugar foe a quick pie crust and filled with Lemon or Mango Tangerine Sorbet. Or the Mango Vanilla or Raspberry Vanilla Ice cream or Soy Creamy Organic Vanilla frozen ice cream. You can also use my " No Bake Pumplin Souffle" as a filling for the Guten Free Ginger Snap Crust!
For the crust you will need:
1-1/2 cups of crushed Gluten Free Gingersnaps
1/3 cup melted butter
3 tablespoons of sugar
Mix the sugar and crumbs in a bowl drizzle the melted butter over this and blend with a fork. Using the fork press this into the bottom and sides of a 9 inch pie pan. Saving a bit to sprinkle on top. Fill with the filling of your choice and sprinkle with remaining crumbs. Chill 15 minutes til firm and serve with the filling of your choice. If you are dairy intolerant check the labels and use a non non-dairy margarine.
No Bake Pumpkin Souffle':
2 Cups Canned Plain Pumpkin (NOT the Pumpkin pie pre-mixed pumpkin)
6-8 Packets of Stevia OR 1/3 cup of sugar
3 Teaspoons of Ground Cinnamon
Zest of one orange
3 Teaspoons of Gluten Free Vanilla
1 Cup Ricotta Cheese Gluten Free
Blend Stevia or Sugar with pumpkin with orange zest, cinnamon and vanilla stir well.
Fold in ricotta cheese. Chill 4 hours or BEST RESULTS CHILL OVERNIGHT
Spoon into Ginger Snap crust and chill another 15 minutes. Serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Cream Brulee in Chocolate Cups topped with a Trader Joe's 70% Belgian Dark Chocolate Seashell is a fast and elegant dessert!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Sparkling Juice Beverages Blueberry, Cranberry, Pomegranate served in a tall glass with a small scoop of Trader Joe's Sorbet in “Chocolate, Lemon or Mango Tangerine” floating in the glass is another elegant and simple dessert or beverage. Use a melon baller to make small round balls and freeze on a tray or sheet till firm. Fill the glass 2/3 of the way full and add 3-4 of the balls just before serving. You can also use champagne!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quick and Easy Dinners:
Trader Joe's ready to salads mixed (Do not eat the crutons) with a cheese or grilled chicken strips of your choice, or smoked salmon.
Serve with a soup Trader Joe's “Butternut Squash, Chicken Chili with Beans, Garden Patch Vegetable Soup or Creamy Tomato Soup.
Serve with a Lundberg “Brown Rice Cake or Rice Crackers”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Blue Corn Tortilla Nachos use the cheese of your choice of Grilled Chicken Strips in plain serve with “Black Bean and Corn Salsa, Chicken and Bean Chili add Guacamole” and dinner is served!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Instant Rice Noodle Soup “Roasted Garlic or Spring Onion”
With sautéed spinach or broccoli, add some “Applegate Farms sliced meat of your choice or some leftover cooked Salmon, vegetables or meats or a hard boiled sliced egg.
Copyright Estelle ETC Design 2009
Thursday, November 26, 2009
Thanksgiving!
Thanksgiving it can be a Gluten Free dream or nightmare!
For many many years I have always done the turkey...Aarons Glatt Kosher FRESH turkey from Trader Joe's is the only turkey I use.I make a clarified herb infused butter and blend that with a white wine reduction infused with garlic and shallots. This I inject into the turkey so that it is self basting.
Then it is the stuffing....chopping up everything takes 2/3 of your adult life! Then I had an "epiphany" the salad bar has everything I need! Already prepped and I can buy just what I need!!! Wa-La so I called my local Whole Foods and asked what time they open and when they put out the salad bar. I went first thing and bought all I needed by the pound..all sliced washed and partially chopped or sliced. That saves me 2 hours in the kitchen. I buy a Gluten free bread a rice or a tapioca loaf and slice it into cubes. Then dry it out in the oven.
I mix all the chopped vegetables and the stuffing and add some extra secret ingredients and stuff the turkey.
It is fantastic! I also make a gravy with cornstarch as the thickener for the gravy. I reserve a bit of the white wine reduction that I infused with garlic and shallots to add to the gravy.
Another Fabulous Thanksgiving...Gluten Free and delicious.
Estelle
For many many years I have always done the turkey...Aarons Glatt Kosher FRESH turkey from Trader Joe's is the only turkey I use.I make a clarified herb infused butter and blend that with a white wine reduction infused with garlic and shallots. This I inject into the turkey so that it is self basting.
Then it is the stuffing....chopping up everything takes 2/3 of your adult life! Then I had an "epiphany" the salad bar has everything I need! Already prepped and I can buy just what I need!!! Wa-La so I called my local Whole Foods and asked what time they open and when they put out the salad bar. I went first thing and bought all I needed by the pound..all sliced washed and partially chopped or sliced. That saves me 2 hours in the kitchen. I buy a Gluten free bread a rice or a tapioca loaf and slice it into cubes. Then dry it out in the oven.
I mix all the chopped vegetables and the stuffing and add some extra secret ingredients and stuff the turkey.
It is fantastic! I also make a gravy with cornstarch as the thickener for the gravy. I reserve a bit of the white wine reduction that I infused with garlic and shallots to add to the gravy.
Another Fabulous Thanksgiving...Gluten Free and delicious.
Estelle
Friday, July 10, 2009
The First Salad
The first harvest of lettuce was made this week...It was tasty. Butter leaf lettuce mixed with romaine and a bit of cheese and some roasted turkey. By next week I am hoping to harvest a bit of basil to mix with the lettuce adding a touch of olive oil and balsamic vinegar. Which is naturally Gluten Free!
Salad Dressing Recipe:
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Teaspoon each
Oregano, Basil and Rosemary ground well. If using fresh reduce the amount to 1/2 as the flavor is more intense than dried.
You can add some cold sliced hard-boiled egg, left over cooked meat, cheese and garbanzo beans.
Enjoy!
Salad Dressing Recipe:
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Teaspoon each
Oregano, Basil and Rosemary ground well. If using fresh reduce the amount to 1/2 as the flavor is more intense than dried.
You can add some cold sliced hard-boiled egg, left over cooked meat, cheese and garbanzo beans.
Enjoy!
Wednesday, July 1, 2009
Les Jardin
The garden is growing well. I can see the tomatoes starting to grow on the vines....
There is nothing finer than a real tomato with flavor.
By itself with a bit of sea salt, on a burger, or with olive oil, spices and fresh mozzarella and basil.
The next meal we are cooking is the foods of Spain. Hopefully the tomatoes will be ready! Everyone is so excited about the fact I am growing 4 types of tomatoes that I had to go and buy some more plants.
I also planted shallots, zucchini, pumpkins, walla-walla sweet onions, carrots, green beans, peas, popcorn, sweet corn, sunflowers, watermelon, butternut squash and soon 3 types of potatoes.
I love zucchini sauteed in a bit of butter then scrambled with eggs topped with Parmesan cheese and fresh tomatoes on the side.
This is a fantastic summer treat. If you can not grow your own stop by a farmers market and pick them up and make it at home.
You can also add spinach if you are not a zucchini fan.
There is nothing finer than a real tomato with flavor.
By itself with a bit of sea salt, on a burger, or with olive oil, spices and fresh mozzarella and basil.
The next meal we are cooking is the foods of Spain. Hopefully the tomatoes will be ready! Everyone is so excited about the fact I am growing 4 types of tomatoes that I had to go and buy some more plants.
I also planted shallots, zucchini, pumpkins, walla-walla sweet onions, carrots, green beans, peas, popcorn, sweet corn, sunflowers, watermelon, butternut squash and soon 3 types of potatoes.
I love zucchini sauteed in a bit of butter then scrambled with eggs topped with Parmesan cheese and fresh tomatoes on the side.
This is a fantastic summer treat. If you can not grow your own stop by a farmers market and pick them up and make it at home.
You can also add spinach if you are not a zucchini fan.
Wednesday, June 24, 2009
Tandoori Fried Rice
This dish has been on my mind for awhile. I remember the very first time I ever had Chinese fried rice. I was 3 or 4 I remember the vegetables, chicken and rice.
I fell in love with that dish instantly and to this day Chinese food is my favorite.
Indian food is also one I just love. So I thought "Tandoori Fried Rice".
So after cooking the Indian dinner for 14 I realized I would have some left over tandoori chicken. So I made this dish tonight and it was fantastic!
1 Teaspoon of curry powder mixed with 1 Tablespoon of water
2 Eggs
2 Cups cooked and cooled Basmati rice
2 Cups fresh or frozen vegetables ( I used some frozen mixed vegetables, green beans, yellow bell pepper and zucchini )
2 Cups leftover Tandoori chicken
1-2 Tablespoons Tandoori Paste mixed with 4 tablespoons of water.
Beat the eggs and add the curry water. Set aside.
Add 3 tablespoons vegetable or olive oil to a pan and heat on med. till hot
Pour in egg and scramble til done add vegetables and cook till they are almost done 3-5 minutes.
Add rice and chicken stir well and drizzle the tandoori paste and water over everything.
Cover and turn heat off let sit 3-5 minutes.
Stir and serve
Copyright ETC 2009
I fell in love with that dish instantly and to this day Chinese food is my favorite.
Indian food is also one I just love. So I thought "Tandoori Fried Rice".
So after cooking the Indian dinner for 14 I realized I would have some left over tandoori chicken. So I made this dish tonight and it was fantastic!
1 Teaspoon of curry powder mixed with 1 Tablespoon of water
2 Eggs
2 Cups cooked and cooled Basmati rice
2 Cups fresh or frozen vegetables ( I used some frozen mixed vegetables, green beans, yellow bell pepper and zucchini )
2 Cups leftover Tandoori chicken
1-2 Tablespoons Tandoori Paste mixed with 4 tablespoons of water.
Beat the eggs and add the curry water. Set aside.
Add 3 tablespoons vegetable or olive oil to a pan and heat on med. till hot
Pour in egg and scramble til done add vegetables and cook till they are almost done 3-5 minutes.
Add rice and chicken stir well and drizzle the tandoori paste and water over everything.
Cover and turn heat off let sit 3-5 minutes.
Stir and serve
Copyright ETC 2009
Thursday, June 18, 2009
Sharing
Sometimes the simple things in life are best shared...especially with someone who has not had the experience.
This was the case when I was shopping for the things I needed to cook the Indian dinner for 18 this weekend.
While I was shopping "Devon" I was approached by six young students they had driven from another state and were exploring the city.
"Excuse me" one of the girls asked. " Do you know anything about this street?" Well it was their lucky, lucky, lucky day!
I took them to my favorite Indian sweet shop where. I told the shopkeeper..."these people have spent their whole lives never having Carrot Halva, White Rossagollas and Gulab Jamun!"
The next thing they knew he had prepared a plate with a sample for them to try.
They loved all of the treats that he so generously gave them. Well I said I am going up the street as I have quite a bit of shopping to do.
They also had a list of questions as they were doing a research project. So as we walked they asked me the questions on the list as we walked up the street.
Next we went in to the grocery store...where we met my friend Hero...I explained to him about the students. I asked if I could give him some things from the store to try. "Sure, Estelle", he said so I started with a package of Butter Naan, Tamarind Juice, some Chaat, a fresh Mango and a fresh Pineapple.
Hero brought a bag over so that they could put all their items in it. They were so thrilled, surprised and grateful for this whole experience. It was a delight to be able to share this with them. Share something you love with some one who has not tried it before.
Try something new yourself. "Life is a banquet so share what is on your side of the table"
This was the case when I was shopping for the things I needed to cook the Indian dinner for 18 this weekend.
While I was shopping "Devon" I was approached by six young students they had driven from another state and were exploring the city.
"Excuse me" one of the girls asked. " Do you know anything about this street?" Well it was their lucky, lucky, lucky day!
I took them to my favorite Indian sweet shop where. I told the shopkeeper..."these people have spent their whole lives never having Carrot Halva, White Rossagollas and Gulab Jamun!"
The next thing they knew he had prepared a plate with a sample for them to try.
They loved all of the treats that he so generously gave them. Well I said I am going up the street as I have quite a bit of shopping to do.
They also had a list of questions as they were doing a research project. So as we walked they asked me the questions on the list as we walked up the street.
Next we went in to the grocery store...where we met my friend Hero...I explained to him about the students. I asked if I could give him some things from the store to try. "Sure, Estelle", he said so I started with a package of Butter Naan, Tamarind Juice, some Chaat, a fresh Mango and a fresh Pineapple.
Hero brought a bag over so that they could put all their items in it. They were so thrilled, surprised and grateful for this whole experience. It was a delight to be able to share this with them. Share something you love with some one who has not tried it before.
Try something new yourself. "Life is a banquet so share what is on your side of the table"
Thursday, June 4, 2009
Faux Cheese Cake
Faux Cheesecake,
I created this simple dessert for the summer...something light yet with flavor.
The man loves "Raspberry Coulis" as Summer approaches and there are fresh berries I decided to make him something that would taste decadent yet be light and worthy of raspberry coulis.
So I bought two large containers of a Gluten Free Vanilla Yogurt.
Lined the colander with 3 large coffee filters and poured in the yogurt. Set the colander on a plate put it back in the fridge and let it drain for 3 hours. Then I carefully removed the yogurt which is now quite a bit thicker. Stirred in 1 tablespoons of Neilsen-Massey Vanilla and 1 tablespoon of Neilsen-Massey Vanilla Bean Paste and put it back in the fridge.
For the raspberry Coulis I used a jar of Robert Rothchild's Seedless Raspberry Preserves. This brand is Gluten Free and they have won numerous awards for their outstanding products.
To serve it I put the yogurt ( Faux Cheese Cake ) in a bowl and spooned several tablespoons of the preserves over the top.
This was a huge hit...The Man was delighted with this healthy tasty dessert...."This taste like Cheesecake", he said.
I will have to wait until the fresh raspberrys are out in a few more weeks to make him a fresh batch of raspberry coulis to enjoy with his Faux Cheesecake.
copyright ETC.2009
I created this simple dessert for the summer...something light yet with flavor.
The man loves "Raspberry Coulis" as Summer approaches and there are fresh berries I decided to make him something that would taste decadent yet be light and worthy of raspberry coulis.
So I bought two large containers of a Gluten Free Vanilla Yogurt.
Lined the colander with 3 large coffee filters and poured in the yogurt. Set the colander on a plate put it back in the fridge and let it drain for 3 hours. Then I carefully removed the yogurt which is now quite a bit thicker. Stirred in 1 tablespoons of Neilsen-Massey Vanilla and 1 tablespoon of Neilsen-Massey Vanilla Bean Paste and put it back in the fridge.
For the raspberry Coulis I used a jar of Robert Rothchild's Seedless Raspberry Preserves. This brand is Gluten Free and they have won numerous awards for their outstanding products.
To serve it I put the yogurt ( Faux Cheese Cake ) in a bowl and spooned several tablespoons of the preserves over the top.
This was a huge hit...The Man was delighted with this healthy tasty dessert...."This taste like Cheesecake", he said.
I will have to wait until the fresh raspberrys are out in a few more weeks to make him a fresh batch of raspberry coulis to enjoy with his Faux Cheesecake.
copyright ETC.2009
Tuesday, May 5, 2009
Harvesting The Gluten Free Outdoors
The French have used candied violets as decorations on cakes for hundreds of years. The sugared petals offer a subtle flavor and a stunning color that
some French chefs create special desserts to feature the crystallized flowers. The Candied Violets are an expensive item to buy. At $83.00 a pound they are a expensive yet elegant garnish.
When out at the country this weekend I noticed hundreds of Wild Violets. I made sure that they were the edible variety and asked the man to make sure they had never been sprayed with anything. They were organic and stunning...perfect for making Candied Violets. The man helped me pick them. It is best to pick in shifts so that the ones you just made can set up and start drying. Then go and pick some more. It is a time consuming project. Yet I have made enough to give some as gifts to my friend that make exquisite desserts. I will use them this year on cupcakes, cakes and ice cream. Tres Tres Bon!
some French chefs create special desserts to feature the crystallized flowers. The Candied Violets are an expensive item to buy. At $83.00 a pound they are a expensive yet elegant garnish.
When out at the country this weekend I noticed hundreds of Wild Violets. I made sure that they were the edible variety and asked the man to make sure they had never been sprayed with anything. They were organic and stunning...perfect for making Candied Violets. The man helped me pick them. It is best to pick in shifts so that the ones you just made can set up and start drying. Then go and pick some more. It is a time consuming project. Yet I have made enough to give some as gifts to my friend that make exquisite desserts. I will use them this year on cupcakes, cakes and ice cream. Tres Tres Bon!
Tuesday, April 7, 2009
Settled
I have just moved into a larger space with a big kitchen. I have unpacked all 5 sets of dishes and all the pots and pans! I will have some new post later in a week or so.
Estelle
Estelle
Thursday, March 5, 2009
Pheasant Pot Pie
Pheasant is the meat I have been challenged to cook. The "hunter" delivered the cleaned and dressed pheasants with the challenge see what you can do with these Miss. Chandler.
So I did some research and by the time the pheasants were delivered I had some ideas.
Pot Pie sounded like a nice tasty dish...so that is where I started.
I gently boiled the pheasant breast in water and white wine with a finely minced shallot and a bit of garlic.
Removed the breast allowed them to cool then cut them into small pieces. Reduced the stock by half.
Made up a batch of Gluten Free pie crust.
Mixed the cooked pheasant with some peas, carrots, celery, corn and green beans. Mixed the reduction with some cornstarch to thicken it into a rich gravy. Blended these all up and put them into the pie crust lined pan.
Then I decided to garnish the top of the pies with a Japanese design of fish swimming.
Across the top of the pie...the "hunter's" response why Miss. Chandler may I have some more.
I feel more pheasant's will be coming my way.
So I did some research and by the time the pheasants were delivered I had some ideas.
Pot Pie sounded like a nice tasty dish...so that is where I started.
I gently boiled the pheasant breast in water and white wine with a finely minced shallot and a bit of garlic.
Removed the breast allowed them to cool then cut them into small pieces. Reduced the stock by half.
Made up a batch of Gluten Free pie crust.
Mixed the cooked pheasant with some peas, carrots, celery, corn and green beans. Mixed the reduction with some cornstarch to thicken it into a rich gravy. Blended these all up and put them into the pie crust lined pan.
Then I decided to garnish the top of the pies with a Japanese design of fish swimming.
Across the top of the pie...the "hunter's" response why Miss. Chandler may I have some more.
I feel more pheasant's will be coming my way.
Sunday, February 15, 2009
King Cake "Gateau de Roi" history.
The King Cake tradition came to New Orleans with the French settlers around 1870, continuing a custom dating back to twelfth century France. Thousands of King Cakes are made and eaten during Maddi Grais each year in New Orleans, Louisiana. The traditional shape is much like a rather large donut. The dough is similar to a brioche but with a bit of cinnamon.
In each cake after it is baked a plastic baby is put inside that represents the Baby Jesus. Hiding the baby represents how baby Jesus was hidden away in the manger. Whom ever get the baby has to make or buy the cake for the next year.
The cake is decorated with a light glaze then sprinkled with colored sugar in the Mardi Grais colors of: Purple represents justice & Frankincense, Green represents faith & Myrrh and Gold represents power & royalty. The filling is usually a fruit or jam. Mine is Gluten Free and filled with Black Currant and Marion Berry. King Cake is traditionally served with chicory coffee as "Coffee' au lat"
In each cake after it is baked a plastic baby is put inside that represents the Baby Jesus. Hiding the baby represents how baby Jesus was hidden away in the manger. Whom ever get the baby has to make or buy the cake for the next year.
The cake is decorated with a light glaze then sprinkled with colored sugar in the Mardi Grais colors of: Purple represents justice & Frankincense, Green represents faith & Myrrh and Gold represents power & royalty. The filling is usually a fruit or jam. Mine is Gluten Free and filled with Black Currant and Marion Berry. King Cake is traditionally served with chicory coffee as "Coffee' au lat"
Monday, January 26, 2009
Buddini De Riso
This is a fantastic little dessert.
A cross between a muffin and a rice pudding.
Usually served during carnival in Italy.
3/4 cup rice flour
2 tablespoons sweet
rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup half and half
1/2 cup Arborio rice or
Risotto rice
3 tablespoons sweetened
condensed milk
2 eggs
2 tablespoons vanilla
1 vanilla bean tips removed
and slit down the center
1/4 teaspoon each cinnamon
and nutmeg
1 tablespoon butter
1/2 cup brown sugar packed
3 drops lemon oil or the zest
of a lemon or orange
Sift together rice flours, baking powder
& salt. Set aside
Lightly oil a medium sauce pan with cooking oil
add the milk and 1/ & 1/2, vanilla bean. Add
1/2 of the spices and 1/ of the lemon oil or
zest. Set aside
Rinse rice under cold water until the water
runs clear. Add to sauce pan with milk stir
slightly.
Cook on medium heat till it just starts to boil.
Reduce heat to low cover and cook 20 minutes
until rice is done. Pour onto a large plate and
spread evenly so the mixture cools about 10-
15 minutes. Remove vanilla bean and scrape
the seeds into the mixture. Discard the outer
pod.
While the rice is cooling oil a muffin tin well!
And flour it with a bit of rice flour. ( Do Not
Use Paper Liners)
Put cooled rice mixture in a large mixing bowl
beat in eggs, butter, sugar, condensed milk &
remaining spices, vanilla and lemon oil or
orange zest.
Stir well and add the flour mixture.
Fill the muffin tins 3/4 of the way full.
Bake 20-25 minutes.
Till just golden brown. Remove from
tin cool and serve.
Copyright 2008 Estelle T. Chandler
A cross between a muffin and a rice pudding.
Usually served during carnival in Italy.
3/4 cup rice flour
2 tablespoons sweet
rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup half and half
1/2 cup Arborio rice or
Risotto rice
3 tablespoons sweetened
condensed milk
2 eggs
2 tablespoons vanilla
1 vanilla bean tips removed
and slit down the center
1/4 teaspoon each cinnamon
and nutmeg
1 tablespoon butter
1/2 cup brown sugar packed
3 drops lemon oil or the zest
of a lemon or orange
Sift together rice flours, baking powder
& salt. Set aside
Lightly oil a medium sauce pan with cooking oil
add the milk and 1/ & 1/2, vanilla bean. Add
1/2 of the spices and 1/ of the lemon oil or
zest. Set aside
Rinse rice under cold water until the water
runs clear. Add to sauce pan with milk stir
slightly.
Cook on medium heat till it just starts to boil.
Reduce heat to low cover and cook 20 minutes
until rice is done. Pour onto a large plate and
spread evenly so the mixture cools about 10-
15 minutes. Remove vanilla bean and scrape
the seeds into the mixture. Discard the outer
pod.
While the rice is cooling oil a muffin tin well!
And flour it with a bit of rice flour. ( Do Not
Use Paper Liners)
Put cooled rice mixture in a large mixing bowl
beat in eggs, butter, sugar, condensed milk &
remaining spices, vanilla and lemon oil or
orange zest.
Stir well and add the flour mixture.
Fill the muffin tins 3/4 of the way full.
Bake 20-25 minutes.
Till just golden brown. Remove from
tin cool and serve.
Copyright 2008 Estelle T. Chandler
Thursday, January 22, 2009
Gluten Free Travel Tips.
Having traveled all over the world.
These are my simple tips for the Gluten Free Traveler.
Ok, let's just be REALLY honest! As a Celiac I just
assume that EVERYTHING is trying to kill me!!!
I then work backwards from that. You cannot
even begin to think that the airlines or hotels or
dear friends can begin to understand that like
air "Gluten is everywhere". So in order to avoid
any " Situations" shall we say. It is best to be prepared!
Small cans of V-8 juice can be heated in the microwave
or on the stove and make a great tomato soup.
I look for this in airports if I am hungry. With a
small bag of chips or nuts and a few slices of cheese I am
set for awhile. Larabee bars the cherry is divine pack well.
A few packets of a Gluten Free protein shake mix are
also good to have in your bag. They can be mixed with water,
milk or juice.
In Europe I had fantastic Gluten Free breads, Madeline.
cookies and Baguettes. Almost ALL pharmacies in Italy and
France carry several lines of Gluten Free products. You
simply go in and ask for the list. If it is not in stock
they will have it the next day! I was so impressed that
they had this all in order in 2001. Order a few of the
breads in advance if you are traveling they pack well.
In England and the rest of the UK. Holland and Barrett was my
top choice. They are very well stocked and have the custard
cream cookies I love.
Spain has the most amazing food.
It is my top choice for a food related trip as of this
writing.
Japan and Asia is good as rice is everywhere. But a Celiac
can not live by rice alone. I packed several small bottles
filled with Bragg's Liquid Amino Acids and was off and
ready to go.
When visiting friends in the states I just send a box of food
ahead to their house! They do not have to fret
over where to find what and I know that it is all
taken care of! My "Box-o-Food" usually contains
2-4 packages of "Ener-G Foods" 2 slice packets of
"Papas Loaf bread" and "Raisin Bread" or some
of those amazing gluten free bagels from "Sterks
Bakery in Canada" and a box of rice or some other
gluten free pasta. I also add some of my own seasonings.
Since most of my friends are also epicureans we tend to
all have the same things in our kitchens. However, I do not
count on that and plan in advance.
ALWAYS send it 4-5 days ahead and keep the tracking number
of when you expect to arrive, and alert your host
or hostess that it is due to arrive! If it needs to be put
in the refrigerator then WRITE IT ON THE BOX!
This makes it so much easier for you and those
you visit! I keep a few " Priority Mail" stamps and
some of these products ready to go in case I am
invited on some great adventure! Which happens often.
This way when you arrive you do not have to worry
about trying to shop for something to eat! If you
enjoy cereal in the morning then put a few cups in
a zip-lock plastic bag and toss those in as well!
I also pack ALL my foods in zip lock bags. To prevent a tragic
"Situation" of something exploding in your bag.
Bon Voyage!
Copyright 2008-2009 Estelle T. Chandler
These are my simple tips for the Gluten Free Traveler.
Ok, let's just be REALLY honest! As a Celiac I just
assume that EVERYTHING is trying to kill me!!!
I then work backwards from that. You cannot
even begin to think that the airlines or hotels or
dear friends can begin to understand that like
air "Gluten is everywhere". So in order to avoid
any " Situations" shall we say. It is best to be prepared!
Small cans of V-8 juice can be heated in the microwave
or on the stove and make a great tomato soup.
I look for this in airports if I am hungry. With a
small bag of chips or nuts and a few slices of cheese I am
set for awhile. Larabee bars the cherry is divine pack well.
A few packets of a Gluten Free protein shake mix are
also good to have in your bag. They can be mixed with water,
milk or juice.
In Europe I had fantastic Gluten Free breads, Madeline.
cookies and Baguettes. Almost ALL pharmacies in Italy and
France carry several lines of Gluten Free products. You
simply go in and ask for the list. If it is not in stock
they will have it the next day! I was so impressed that
they had this all in order in 2001. Order a few of the
breads in advance if you are traveling they pack well.
In England and the rest of the UK. Holland and Barrett was my
top choice. They are very well stocked and have the custard
cream cookies I love.
Spain has the most amazing food.
It is my top choice for a food related trip as of this
writing.
Japan and Asia is good as rice is everywhere. But a Celiac
can not live by rice alone. I packed several small bottles
filled with Bragg's Liquid Amino Acids and was off and
ready to go.
When visiting friends in the states I just send a box of food
ahead to their house! They do not have to fret
over where to find what and I know that it is all
taken care of! My "Box-o-Food" usually contains
2-4 packages of "Ener-G Foods" 2 slice packets of
"Papas Loaf bread" and "Raisin Bread" or some
of those amazing gluten free bagels from "Sterks
Bakery in Canada" and a box of rice or some other
gluten free pasta. I also add some of my own seasonings.
Since most of my friends are also epicureans we tend to
all have the same things in our kitchens. However, I do not
count on that and plan in advance.
ALWAYS send it 4-5 days ahead and keep the tracking number
of when you expect to arrive, and alert your host
or hostess that it is due to arrive! If it needs to be put
in the refrigerator then WRITE IT ON THE BOX!
This makes it so much easier for you and those
you visit! I keep a few " Priority Mail" stamps and
some of these products ready to go in case I am
invited on some great adventure! Which happens often.
This way when you arrive you do not have to worry
about trying to shop for something to eat! If you
enjoy cereal in the morning then put a few cups in
a zip-lock plastic bag and toss those in as well!
I also pack ALL my foods in zip lock bags. To prevent a tragic
"Situation" of something exploding in your bag.
Bon Voyage!
Copyright 2008-2009 Estelle T. Chandler
Tuesday, January 20, 2009
The Epicurian Essentials Herb Blends
These are blends that save time by already being prepared by you to ensure that they are Gluten Free.
"Lawry's Lemon Pepper with a zest of lemon" is gluten
free as of this writing and is GREAT! Use it on vegetables,
chicken, fish and in egg dishes.
"Spike" is another great seasoning you can buy it at most
health food stores and at Whole-Foods.
Dried "Vegetable Flakes" are great to have on hand use
them as they are or grind them up in the blender a bit
finer, they add a bit of flavor and look like edible confetti!
The blends make about 1/4 a cup each. Store labeled in tightly sealed jars.
East Indian: (good on chicken, fish and vegetables)
1-1/2 teaspoon each of:
garlic powder
onion powder
paprika
cumin
ginger
add
3/4 teaspoon each of:
cinnamon
Tumeric
sea salt
coriander
cayenne pepper
Mexican: (good on chili, omelets & chicken)
5 tablespoons chili powder
3 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons sea salt
2 teaspoons oregano
1 tablespoon onion powder
Creole: ( good on fish, chicken & burgers)
2 teaspoons chili flakes
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons paprika
3 teaspoons celery seed
1 teaspoon sea salt
2 teaspoons black pepper
Steak Seasoning: (good on chicken, eggs, beef &
vegetables) Grind Coarsely
2 tablespoons whole coriander seeds
1 tablespoon whole black pepper
2 teaspoons dill seeds
3 teaspoons pepper flakes
3 teaspoons garlic powder
3 teaspoons paprika
Caribbean: ( good on chicken, pork & fish)
3 teaspoons garlic
2 tablespoons un-sweetened coconut ground to a powder
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon cloves
1/2 teaspoon cayenne
4 bay leaves
1 teaspoon citric acid
Copyright 2008 Estelle T. Chandler
These are blends that save time by already being prepared by you to ensure that they are Gluten Free.
"Lawry's Lemon Pepper with a zest of lemon" is gluten
free as of this writing and is GREAT! Use it on vegetables,
chicken, fish and in egg dishes.
"Spike" is another great seasoning you can buy it at most
health food stores and at Whole-Foods.
Dried "Vegetable Flakes" are great to have on hand use
them as they are or grind them up in the blender a bit
finer, they add a bit of flavor and look like edible confetti!
The blends make about 1/4 a cup each. Store labeled in tightly sealed jars.
East Indian: (good on chicken, fish and vegetables)
1-1/2 teaspoon each of:
garlic powder
onion powder
paprika
cumin
ginger
add
3/4 teaspoon each of:
cinnamon
Tumeric
sea salt
coriander
cayenne pepper
Mexican: (good on chili, omelets & chicken)
5 tablespoons chili powder
3 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons sea salt
2 teaspoons oregano
1 tablespoon onion powder
Creole: ( good on fish, chicken & burgers)
2 teaspoons chili flakes
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons paprika
3 teaspoons celery seed
1 teaspoon sea salt
2 teaspoons black pepper
Steak Seasoning: (good on chicken, eggs, beef &
vegetables) Grind Coarsely
2 tablespoons whole coriander seeds
1 tablespoon whole black pepper
2 teaspoons dill seeds
3 teaspoons pepper flakes
3 teaspoons garlic powder
3 teaspoons paprika
Caribbean: ( good on chicken, pork & fish)
3 teaspoons garlic
2 tablespoons un-sweetened coconut ground to a powder
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon cloves
1/2 teaspoon cayenne
4 bay leaves
1 teaspoon citric acid
Copyright 2008 Estelle T. Chandler
Saturday, January 17, 2009
Rice Pasta with Sun Dried Tomatoes, Kalamata Olives & Asiago Cheese.
Prep-time: 5 minutes Cook: 20-30 minutes Serves: 4-6
Pasta with Sun-Dried Tomatoes
Kalamata Olives and Asiago Cheese
Four ingredients and yet the flavor is amazing!
Serve by itself or as a side dish with chicken or
prawns. You can also add some sauteed spinach.
1 box brown rice pasta (fusilli, conchiglie or farfalle
shapes work well for this dish)
Follow the directions to make enough to serve 4-6.
1/3 cup finely chopped sun-dried tomatoes
(in olive oil)
4 tablespoon of oil from the tomatoes or two of plain olive oil
and two of the oil from the tomatoes.
1/4 cup finely chopped Kalamata olives pitted or a dry
cured pitted olives
1 clove garlic finely minced
1/3 cup grated Asiago or Parmesan cheese
Cook the pasta according to the box.
Drain cover and set aside.
Sauté the garlic in the oil till just brown
add the olives and tomatoes.
Toss in with the pasta add the olives.
Sprinkle with cheese and serve.
Serve with more cheese on the side.
Note: The leftovers can be served hot or cold.
Copyright 2008 Estelle T. Chandler
Pasta with Sun-Dried Tomatoes
Kalamata Olives and Asiago Cheese
Four ingredients and yet the flavor is amazing!
Serve by itself or as a side dish with chicken or
prawns. You can also add some sauteed spinach.
1 box brown rice pasta (fusilli, conchiglie or farfalle
shapes work well for this dish)
Follow the directions to make enough to serve 4-6.
1/3 cup finely chopped sun-dried tomatoes
(in olive oil)
4 tablespoon of oil from the tomatoes or two of plain olive oil
and two of the oil from the tomatoes.
1/4 cup finely chopped Kalamata olives pitted or a dry
cured pitted olives
1 clove garlic finely minced
1/3 cup grated Asiago or Parmesan cheese
Cook the pasta according to the box.
Drain cover and set aside.
Sauté the garlic in the oil till just brown
add the olives and tomatoes.
Toss in with the pasta add the olives.
Sprinkle with cheese and serve.
Serve with more cheese on the side.
Note: The leftovers can be served hot or cold.
Copyright 2008 Estelle T. Chandler
Friday, January 16, 2009
Epicurian Gluten Free 101
Gluten Free cooking does NOT have to be complex....overwhelming or confusing!
The " California Sun Dried Tomato Spread" is fantastic mixed in with some cooked rice pasta.
Add a few of the "Cara Mia Artichoke Hearts" a bit of cooked left over chicken or some shrimp a bit of spinach. Cest Bon!
Some grated cheese and you now have an amazing tasty dinner in 20 minutes.
Later I will have a list of what an "Epicurian Gluten Free Cupboard" should have on hand to make tasty well balanced meals in a under 40 minutes!
It is all about flavor...I do not really consider it a "diet" I consider it that if I am not careful I am going to feel as if I am going to "die "from what" I et!"
Estelle
The " California Sun Dried Tomato Spread" is fantastic mixed in with some cooked rice pasta.
Add a few of the "Cara Mia Artichoke Hearts" a bit of cooked left over chicken or some shrimp a bit of spinach. Cest Bon!
Some grated cheese and you now have an amazing tasty dinner in 20 minutes.
Later I will have a list of what an "Epicurian Gluten Free Cupboard" should have on hand to make tasty well balanced meals in a under 40 minutes!
It is all about flavor...I do not really consider it a "diet" I consider it that if I am not careful I am going to feel as if I am going to "die "from what" I et!"
Estelle
Thursday, January 15, 2009
The Basic Epicurian Cupboard.
ALWAYS CHECK TO MAKE SURE THAT YOUR ITEMS ARE GLUTEN-FREE!
Almond extract--for adding a little extra flavor to desserts (also Almond Paste).
Artichoke Hearts-In jars both water and oil packed.
Balsamic vinegar--for flavoring dishes and making salad dressings.
Baking soda--for baking and cleaning.
Baking powder--RUMFORD brand for baking.
Barbecue sauce--PICK A PEPPER is great mixed with Catsup for a quick BBQ Sauce.
Bouillon (beef, chicken, and vegetable)--for soups, seasoning, casseroles and marinades.
Broths--Chicken, Beef and Vegetable.
Braggs Liquid Amino Acids- Use instead of Soy Sauce it is healthier and has a great taste. Also good in gravies & sauces.
Brown rice (it is healthier than white)--for casseroles, soups, stuffing's and side dishes.
Brown sugar--for cooking, baking and seasoning.
Butter or margarine--for cooking, flavoring and greasing pans.
Capers- in brine.
Chili paste- Sambal Brand.
Chick Peas / Garbanzo beans in a can.
Cocoa powder--for baking and making hot cocoa.
Coconut flakes--Unsweetened is best.
Coconut milk- Canned.
Cooking sprays--for greasing pans for baking or frying.
Cornmeal--for corn bread and for baking white bread.
Cornstarch--for thickening sauces, stews and gravies.
Crackers--Assorted Rice Crackers in several shapes,flavors and textures.
Dark Brown Molasses Sugar- BILLINGTONS this is real dark brown sugar...almost all the brown sugar in the stores is simply white sugar with molasses added to it.
Dried beans--for savory soups, stews and side dishes.
Dried fruit--for desserts, sauces, roasting meat and poultry and snacking.
Dry mustard--for seasoning and color.
Flours- Arrowroot, Cornstarch, Cornmeal, Rice, Sweet Rice, Brown Rice, Potato Starch
Fruit juice--for poaching poultry and fish, roasting meats, baking, cooking and making beverages.
Garlic--Fresh and dried.
Honey--for seasoning, cooking, or eating on biscuits or cereal.
Hot sauce--for adding a touch of spice to dishes. Tabasco both red and green.
Jams, Jellies,Preserves or Confits--for making sandwiches, desserts or sauces.
Lemons--for squeezing lemons into fresh juice or using the zest in cooking.
Mayonnaise--for salads, sandwiches, salad dressings and many other dishes.
Mixes-- An assortment of Cake, Bread, Pizza Crust ( Chebe is Great for this!)
Morello Cherries--These are amazing and can be used to make anything fantastic.
Molasses--Un-Sulphured is best.
Nuts--a selection of your favorite nuts for breads, muffins, desserts also good with cheese.
Olives- Katamata, Dry Cured & Assorted packed in oil.
Olive oil--for cooking, greasing pans or making salad dressings.
Onions--for seasoning meats, soups, stews, casseroles and many other dishes.
Pasta--Rice or Corn in a variety of shapes and sizes for casseroles,Macroni and Cheese or as a side dish.
Peanut butter--for cooking, baking and snacking.(Almond & Cashew are also great!)
Peppercorns--for including whole in soups, stocks, marinades and roasts and for grinding for cooking and table use.
Peppercorns--Green in Brine.
Powdered sugar--for making frosting, cooking, baking, and decorating.
Prepared mustard--for sandwiches, mayonnaise based salads, salad dressings and marinade.
Potatoe Instant Flakes OR-IDA brand-for baking and mashing.
Potatoes, Red, Russet, Yukon Gold--for boiling and roasting.
Real maple syrup--for cooking, flavoring, pancakes, waffles and French toast.
Red wine--for cooking and seasoning.
Rice- Arborio, Basmatti, Brown, Jasmine & Wild.
Salt--French Sea Salt for seasoning and to add to boiling water.
Shallots--for flavoring with a lighter touch than onions.
Semi-sweet--& Dark chocolate--for desserts and snacking.
Solid shortening--for baking and greasing pans.
Soups-- Several Cans in a variety of flavors.
Soy sauce--See BRAGGS LIQUID AMINO ACIDS.
Super fine castor Sugar--disolves and blends easier in GlutenFree cooking.
Sun Dried Tomatos-- In Olive Oil and Tomato Spread.
Tandoori Paste- Ahmad Brand.
Tomato paste--for making pasta sauces, stews, soups and casseroles.
Tuna fish--(Also canned Salmon)for quick sandwiches and casseroles.
Unsweetened chocolate--Powdered CoCoafor baking and cooking.
Vanilla-- (REAL) NEILSEN- MASSEY vanilla extract and Vanilla bean pasty for flavoring many dishes, especially desserts; only use the real flavoring or vanilla beans.
Vietnamese Rice wrappers-12 or 14 inch size.
Vinegar-Apple Cider white distilled, Rice,White wine as well as Red wine.
Vegetable oil--for frying, cooking, salad dressings and greasing pans.
White wine--for cooking.
Worcestershire sauce--for seasoning and adding color.
Xanthan Gum- thickner
Yeast--for baking.
Almond extract--for adding a little extra flavor to desserts (also Almond Paste).
Artichoke Hearts-In jars both water and oil packed.
Balsamic vinegar--for flavoring dishes and making salad dressings.
Baking soda--for baking and cleaning.
Baking powder--RUMFORD brand for baking.
Barbecue sauce--PICK A PEPPER is great mixed with Catsup for a quick BBQ Sauce.
Bouillon (beef, chicken, and vegetable)--for soups, seasoning, casseroles and marinades.
Broths--Chicken, Beef and Vegetable.
Braggs Liquid Amino Acids- Use instead of Soy Sauce it is healthier and has a great taste. Also good in gravies & sauces.
Brown rice (it is healthier than white)--for casseroles, soups, stuffing's and side dishes.
Brown sugar--for cooking, baking and seasoning.
Butter or margarine--for cooking, flavoring and greasing pans.
Capers- in brine.
Chili paste- Sambal Brand.
Chick Peas / Garbanzo beans in a can.
Cocoa powder--for baking and making hot cocoa.
Coconut flakes--Unsweetened is best.
Coconut milk- Canned.
Cooking sprays--for greasing pans for baking or frying.
Cornmeal--for corn bread and for baking white bread.
Cornstarch--for thickening sauces, stews and gravies.
Crackers--Assorted Rice Crackers in several shapes,flavors and textures.
Dark Brown Molasses Sugar- BILLINGTONS this is real dark brown sugar...almost all the brown sugar in the stores is simply white sugar with molasses added to it.
Dried beans--for savory soups, stews and side dishes.
Dried fruit--for desserts, sauces, roasting meat and poultry and snacking.
Dry mustard--for seasoning and color.
Flours- Arrowroot, Cornstarch, Cornmeal, Rice, Sweet Rice, Brown Rice, Potato Starch
Fruit juice--for poaching poultry and fish, roasting meats, baking, cooking and making beverages.
Garlic--Fresh and dried.
Honey--for seasoning, cooking, or eating on biscuits or cereal.
Hot sauce--for adding a touch of spice to dishes. Tabasco both red and green.
Jams, Jellies,Preserves or Confits--for making sandwiches, desserts or sauces.
Lemons--for squeezing lemons into fresh juice or using the zest in cooking.
Mayonnaise--for salads, sandwiches, salad dressings and many other dishes.
Mixes-- An assortment of Cake, Bread, Pizza Crust ( Chebe is Great for this!)
Morello Cherries--These are amazing and can be used to make anything fantastic.
Molasses--Un-Sulphured is best.
Nuts--a selection of your favorite nuts for breads, muffins, desserts also good with cheese.
Olives- Katamata, Dry Cured & Assorted packed in oil.
Olive oil--for cooking, greasing pans or making salad dressings.
Onions--for seasoning meats, soups, stews, casseroles and many other dishes.
Pasta--Rice or Corn in a variety of shapes and sizes for casseroles,Macroni and Cheese or as a side dish.
Peanut butter--for cooking, baking and snacking.(Almond & Cashew are also great!)
Peppercorns--for including whole in soups, stocks, marinades and roasts and for grinding for cooking and table use.
Peppercorns--Green in Brine.
Powdered sugar--for making frosting, cooking, baking, and decorating.
Prepared mustard--for sandwiches, mayonnaise based salads, salad dressings and marinade.
Potatoe Instant Flakes OR-IDA brand-for baking and mashing.
Potatoes, Red, Russet, Yukon Gold--for boiling and roasting.
Real maple syrup--for cooking, flavoring, pancakes, waffles and French toast.
Red wine--for cooking and seasoning.
Rice- Arborio, Basmatti, Brown, Jasmine & Wild.
Salt--French Sea Salt for seasoning and to add to boiling water.
Shallots--for flavoring with a lighter touch than onions.
Semi-sweet--& Dark chocolate--for desserts and snacking.
Solid shortening--for baking and greasing pans.
Soups-- Several Cans in a variety of flavors.
Soy sauce--See BRAGGS LIQUID AMINO ACIDS.
Super fine castor Sugar--disolves and blends easier in GlutenFree cooking.
Sun Dried Tomatos-- In Olive Oil and Tomato Spread.
Tandoori Paste- Ahmad Brand.
Tomato paste--for making pasta sauces, stews, soups and casseroles.
Tuna fish--(Also canned Salmon)for quick sandwiches and casseroles.
Unsweetened chocolate--Powdered CoCoafor baking and cooking.
Vanilla-- (REAL) NEILSEN- MASSEY vanilla extract and Vanilla bean pasty for flavoring many dishes, especially desserts; only use the real flavoring or vanilla beans.
Vietnamese Rice wrappers-12 or 14 inch size.
Vinegar-Apple Cider white distilled, Rice,White wine as well as Red wine.
Vegetable oil--for frying, cooking, salad dressings and greasing pans.
White wine--for cooking.
Worcestershire sauce--for seasoning and adding color.
Xanthan Gum- thickner
Yeast--for baking.
वहत इस अन एपिकुरेँ?
Devoted to the pursuit of sensual pleasure, especially to the enjoyment of good food and comfort.
Suited to the tastes of an Epicure: Above and Beyond a Gourmet.
Suited to the tastes of an Epicure: Above and Beyond a Gourmet.
Wednesday, January 14, 2009
January 2009
Happy New Year!
The theme for our New Years day dinner of 2009 was foods from around the world that represented Health, Prosperity ,Money, Wealth and happiness....Gluten Free!
My cooking partner Matt and I planned the menu....
Yukon Gold baby potatoes stuffed with sour cream and Caviar
Sliced bread with Gorgonzola and Pear slices with a leaf of baby spinach
Sliced bread with Gorgonzola and Walnuts baked until the cheese was just melted
Spinach Artichoke dip with Parmesan cheese
Sauteed Asparagus and baby carrot coins
Angel hair pasta with a white wine reduction Lemon Cream Caper sauce
Served with a choice of sauteed chicken or shrimp
Served with the usual Exceptional wine pairings and Cocktails by Matt
Dessert was a Chocolate Gateau with a Morello Cherry reduction and fruit center covered with a Chocolate Ganauche.
The next Dinner is in February we are having a "Bollywood" theme with East Indian Food...we are excited!
The theme for our New Years day dinner of 2009 was foods from around the world that represented Health, Prosperity ,Money, Wealth and happiness....Gluten Free!
My cooking partner Matt and I planned the menu....
Yukon Gold baby potatoes stuffed with sour cream and Caviar
Sliced bread with Gorgonzola and Pear slices with a leaf of baby spinach
Sliced bread with Gorgonzola and Walnuts baked until the cheese was just melted
Spinach Artichoke dip with Parmesan cheese
Sauteed Asparagus and baby carrot coins
Angel hair pasta with a white wine reduction Lemon Cream Caper sauce
Served with a choice of sauteed chicken or shrimp
Served with the usual Exceptional wine pairings and Cocktails by Matt
Dessert was a Chocolate Gateau with a Morello Cherry reduction and fruit center covered with a Chocolate Ganauche.
The next Dinner is in February we are having a "Bollywood" theme with East Indian Food...we are excited!
Subscribe to:
Posts (Atom)
