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!
Tuesday, May 5, 2009
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
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