Back in business and on a roll

I'm back on the internet and back in the kitchen.  I feel like Freddie Mercury dancing around, singing, "Don't stop me now!"

First of all, check out this awesome present I got from my sweet husband:

28 pieces of Pyrexy goodness

He ordered it online, and it arrived at my parents' house the same day I did.  One of the pieces shattered in delivery, but it appears it was faulty packaging.  I didn't want to take the chance of sending the whole thing back and getting another broken piece, so I opted for a partial refund.  Now I have a 27 piece set! I used nine of the pieces last night, on a whim, to make something I've been craving for weeks. I found a recipe online that looked good, but it was vegan.  I'm still not vegan.  I have no interest in going vegan ever again.  Once I started changing the vegan items for others, I started playing around more and more with the ingredients until it barely resembled where it started.  I think I must have said "Well, it's an experiment anyway!" and "Oh, I hope this turns out well!" about 50 times as I was making it!

While they're not the same as cinnamon rolls, these guys acted as my main inspiration:

And, yes, I do mean the ones that come in the plastic.

I remember eating these bad boys with my dad.  I don't think I have ever just taken a bite out of one.  I always had to peel it apart, layer by layer, until I got to the softest, most cinnamony part of the center. I don't even know if pecan swirls actually have pecans in them because that's sure not in my memory.  All I know is that, as I started to work on my dough in the kitchen last night with my father as my assistant, I couldn't wait to pull apart some pastry.

Pecan Cinnamon Rolls

Ooey Gooey

Ingredients

For the filling:
1/2 cup light brown sugar
1/4 cup white sugar
1/4 cup honey powder (if you don't have honey powder, substitute more brown sugar)
3 teaspoon ground cinnamon
1/4 cup pecans, chopped and divided
dash of salt
1 tablespoon butter, melted

For the dough:
2 1/2 cup Bob's Red Mill gluten-free all purpose flour (if you mix your own, go for brown rice, tapioca, and potato starch)
3/4 cup sorghum flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 teaspoon xantham gum
1 1/2 cups buttermilk (I used 2 teaspoon apple cider vinegar and filled the measuring cup up to 1 1/2 cups with plain milk -- I thought the lemon might be too sour in the dough -- and let it sit for about 5 minutes), divided
7 tablespoons butter, divided and melted
Spray or extra butter for pan

For the icing:
3 tablespoons cream cheese
1/4 teaspoon cinnamon
3/4 cup icing sugar
Half of the chopped pecans from the filling mix
3 tablespoons buttermilk (from the dough division)

Hardware
Large mixing bowl
Two small mixing bowls
Three small reserve bowls (milk, flour, butter)
Bowl or pan for melting butter
Pie dish or other round baking dish
Wooden spoon
Measuring cups and spoons
Oven
Microwave or stove for melting butter and heating milk
Whisk
Knife, spoon, and fork
Parchment paper, cling film, or Press 'N Seal Wrap (worked for me!)

Directions:
Depending on how fast or slow you are in the kitchen, you can go ahead and preheat the oven to 425°F/220°C. I waited to start until I was kneading the dough to preheat because I'm slow.

Go ahead and measure out your vinegar and milk, if you don't use buttermilk, and let it rest to the side.

For the filling, combine the brown sugar, white sugar, honey powder, cinnamon, half of the chopped pecans (1/8 cup or so), and salt in a small mixing bowl.  Stir together with a fork.  When you are sure it is combined, stir in 1 tablespoon melted butter.  When well-combined, it should look like wet sand.  Set aside.

Start on your dough by combining the all purpose flour and sorghum in the large bowl.  Measure out about 1/2 cup and put in a reserve bowl to the side.  Back in the big bowl, add in baking powder, baking soda, and xantham gum and stir with the wooden spoon.

Reserve 1/4 cup of the milk mixture in a bowl and set aside.  Heat the remaining milk mixture in the microwave or on the stove.  You DO NOT want it boiling or steaming hot.  You only want it warm.  Slowly mix 3 tablespoons of melted butter into the warm milk.  Because the milk is warm, the butter should not curdle the milk and the milk should not congeal the butter back into solids.  Add the milk/butter mixture into the large mixing bowl, stir a few times, and add 2 1/2 more tablespoons of melted butter into the mix.  Stir with the wooden spoon until you can feel resistance and cannot see any lumps of flour (about 45 seconds for me).

Put down a layer of whatever paper you choose for your work surface. I used Press 'N Seal wrap because it could "stick" to the surface and was thick enough that I could use it as a tool.  If you do use Press 'N Seal, just make sure that the adhering side is DOWN; the smoother side should be facing up toward you.

Sprinkle about 3/4 of the reserved flour on the surface and dump your dough on top.  Yes, it is a lot of flour.  Yes, you will need it all. Begin working the dough with your hands and kneading in all the flour.  It will be very sticky, and you will probably think you've done something wrong.  Keep going!  Once you have integrated all the flour and you're starting to notice it looking like a real dough, sprinkle the rest of the flour onto it and knead into the dough.

Once you have it all looking nice and like it might have a promising future as a pastry, spread or roll it out into a 10"x12" rectangle.  If you want a lot of swirl with thinner sides, spread it a bit further than 10 inches, but maintain the 12 inch side. Take 1 tablespoon melted butter (if you're doing the math, you should have 1/2 tablespoon left!) and spread it over the middle of the dough, all the way to the edges. Go back and get your filling mixture you made earlier and cover all but the very edges of the dough with it.  There is a lot.  I like it that way.  If you want a higher pastry to cinnamon ratio, use a bit less.  But, then, if you don't like cinnamon, why are you making cinnamon rolls?

Now for the fun part.  It's where I found the Press 'N Seal saved the day.  I literally lifted the front and used it to roll the dough over on to itself.  If you are using a different surface, it may do the same thing. If your dough wants to stick, you might need a metal spatula to pry it up.  Once you have the first roll, lightly press down -- you don't want to mash it into the other side, but you do want it to know where it belongs.  Continuing rolling until you have a log.  If the dough splits open at the end, patch it up.  If it's in the middle, it probably won't matter.  Cut the log into eight 1 1/2" slices -- I actually cut some of mine thinner and thicker to make some crispy and some smooshy.  It's up to you.  Arrange them in a circle around the pie dish, and then squish some in the middle, too.  Press down with your palm to spread them out enough to touch.  Brush with the remaining 1/2 tablespoon of melted butter.

Bake for 24-25 minutes, but, as always, check on them before the timer goes.  You don't want your hard work to burn because your oven is different than mine!

While they bake, mix up the icing. Whisk together the cream cheese, cinnamon, icing sugar, and buttermilk until it is combined.  I never remember to sift the icing sugar, so it took a little elbow grease to get the lumps out.  Stir in the chopped pecans.

When the rolls are done, let them sit for five minutes before icing them.  Use a spoon to drizzle as much or as little icing as you want. Do not, however, let your mother dunk her finger into the icing bowl. I would pour the whole bowl of icing over her cinnamon roll before I would let that happen!

Oh, and these guys are great the next day.  Store them in the fridge and pop one in the microwave for about 25 seconds to get it soft and warm again.  They are almost just as good.  Trust me, I just did it.

You can let your mother scrape up some of the cinnamon meltiness
at the bottom of the pan.  She'll probably do it whether you allow it or not.

A Tale of Two Jars

I love glass jars.  They are perfect for storing the tons and tons of gluten-free flours necessary to be a real gluten-free baker.  I also keep things like pine nuts, chocolate chips, oats, lavender, and various rice pastas among their ranks.  Because there is such a range, my most important tool is my label maker.

CB thought I was crazy when I said I needed a label maker when I bought my first jars.  It soon became obvious just how necessary it really was.  I even have two jars which are not Celiac-friendly -- regular oats and wheat flour.  Labeling has become more and more important as my kitchen and my skills grow.

And then there was this guy.

I had my mind set last night on a baking project.  It was part "I want to make it!", part "This is a good excuse to put away some jars and get them out of boxes!".  I fully admit it.  CB was helping me to get everything together, and he holds up one big, full jar.  "What is it?" he asks.  I suddenly realise that I have no freaking clue.

I do remember how it happened, though.  Several months ago, we were packing away all our earthly belongings for the great move that never transpired.  I saw an empty jar and a bag of flour.  I didn't want the bag to burst open inside a box (Could you imagine the looks on the customs officers' faces when they see a box covered in white powder?!), so I dumped it into the jar.  CB says, "But we've already packed your label maker?  How will we know what it is?" "Well," I wisely explain, "We'll know it's X FLOUR because it's the only one without a label." "Good idea!" he says.

Good idea, my butt.  Months later, I'm sitting here trying to compare the weight, texture, and colour of the flour to fill in the blanks.  What are you?  There is the remnant of a label on the glass.  What did you used to be?  Why aren't you that anymore?

At the end of the day, I am no more knowledgeable on what he is than what he is not (except almond flour.  He is not almond flour.).  It didn't matter for my project, though.  Ruby and I went about our business and created a masterpiece anyway. 

I got this recipe from Gluten-Free Goddess, which is a site I wish I had found ages ago.  I didn't make my cupcakes vegan because, well, I'm not vegan, and vegan products are pretty expensive around here. I also played it pretty fast and loose with the smaller measurements.  I can't say exactly why I did it, though.  It doesn't sound like me. 

Pumpkin Cupcakes

Ingredients:
1 cup sorghum flour
1 cup light brown sugar
3/4 cup tapioca starch
1/2 cup sugar
1/4 cup almond flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup coconut oil
1 cup pumpkin puree
2 eggs
2 teaspoons vanilla extract
2 cups powdered sugar
1/2 cup cream cheese
2 tablespoons maple syrup

Hardware:
Ruby (okay, okay, a mixer of some sort)
mixing bowl (if you are using a stand mixer, you can use the bowl from it)
flexible spatula
cupcake liners
muffin tins
measuring cups and spoons
oven
wooden spoon
whisk

Directions:
Preheat the oven to 350°F/175°C.

Dump all the dry ingredients (sorghum flour, brown sugar, tapioca starch, sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, salt, and nutmeg) into your mixing bowl.  Whisk by hand or with whisk attachment on mixer.  I suggest the whisk because, with so many dry ingredients, you want to make sure there aren't any lumps and everything is well-combined.

Add in (melted! Always measure by melting! I can't believe I haven't said it earlier!  You can pop it in the microwave for a short time -- watch continuously and stir every 10 seconds.) coconut oil a little at a time.  Switch to your wooden spoon and watch for it to completely combine before adding more.  The texture should be like wet sand when it's all in the mixture.  Add your pumpkin, eggs, and vanilla extract.

Here's where having a mixer saves the day.  Your end result is a thick and stretchy batter, so guess how it gets that way.  If you aren't using a mixer, it gets there with hard work.  I let Ruby at it on Setting 8 (medium high) for about 2-3 minutes.  The original recipe said 1-2, but I found it wasn't completely combined by then.  A hand mixer will probably take the same amount of time.  I don't know how long if you're just using a spoon, but I don't envy you right now.

Fill your cupcake liners with your batter.  Since my oven broke two of my silicon muffin tins (I don't know how; please don't ask.), I'm down to only one muffin tin, so batches were in order.  I didn't know how much the batter would rise, so, on my first batch, I filled the liners only halfway.  It didn't rise very much, so the tops of the cupcakes were below the tops of the liners.  On the second batch, I filled them 3/4 to the top, and they were almost there.  Next time, I'm going to fill them nearly to the edge and cross my fingers.  The recipe also says to smooth the tops. I thought my batter looked pretty smooth and figured it would spread out when it got hot, so I didn't bother.  It doesn't affect the taste at all, but I wish I had listened because they rose unevenly.

Bake for 22-25 minutes.  Because I don't yet have a good relationship with my ovens, I checked on them after 15 minutes.  20 minutes.  22 minutes.  I took the first, smaller batch out after 22, and I left the more full second batch in for the full 25.  Watch carefully in these last minutes if you fill your liners higher and leave them in longer because I can't guarantee any results.

Let them cool in the muffin tin until you can touch them without burning yourself.  Move them to a wire rack to cool for an hour.

Time for your frosting!  I have to admit that I have never made frosting or used a piping bag.  It's shameful, I know, and it's not beautiful.  Again, I used a newly scrubbed Ruby to whip it all together.  If you don't have a stand mixer, you'll need to whisk it all together again.

Start with your powdered sugar and give it a good whisk before you add anything to it.  Lumps will not be easy to get rid of once you add the other ingredients.  Alternatively, you could sift it into your bowl.  Add the cream cheese and maple syrup and whisk until thoroughly combined.  You can use a piping bag or spread it with a knife.

My icing was a bit too sweet for my tastes and didn't taste enough like maple, so I will lower the amount of sugar and up the maple syrup next time.  It's all to your taste.  Give it a lick when you finish and you can decide what you need to do for your own.  I think I'll just eyeball the sugar and go for 4 tablespoons of maple syrup next time.

Oh, there will be a next time.

One lie about cupcakes and one curiosity fulfilled

As I mentioned in my last post, CB got a job.  We have started and ended house-hunting, and, for those of you crossing your fingers for me, I got a great kitchen and a yarn room that I don't have to share (except with this spoiled rotten little gem).

Until we move in, I'm basically chronicling thoughts and meals, which, admittedly, isn't the most interesting way to keep a food blog.  Every time I think about getting into creative mode in the kitchen, I'm confronted with the idea that this is not-my-kitchen and these are not-my-things.  So, back to CB got a job, and we looked at houses.

The day that he found out he had gotten the job, I decided he needed a little something of recognition. I spoil him, I do.  I secretly arranged with the woman who made our wedding cake to make a tiny congratulations cake for him.  The best part of her cakes is that not only are they tasty, but they have little clay figurines on top.  I dare say more people commented on how good our little figures looked on the big day than commented on how good we looked!

The reason I mention the cake, besides just being very tickled by it, is that The Little Cupcake Cafe is one of the few places in Belfast to get a decent gluten-free treat.  I had already arranged with CB's mother to help me pick up the cake, but it was turning into a logistical nightmare to try to get it without him knowing.  Thus, the little white cupcake lie.

Ah, yes, the sunny days of house-hunting.  While the rain was holding off, we decided a constructive use of our time was to simply take a taxi to a nice neighbourhood and walk until our feet fell off.  We made notes of real estate agencies and houses that looked pleasant.  We walked, got a little sunburned, and ended up with just about nothing once we looked up the prices.  We kept fairly good moods, considering the poor luck we were having.

Until Cake Day.

We were well across town from the shop, and I declared that I wanted a cupcake.  An hour later, it escalated to my needing a cupcake.  Another hour and CB was simply refusing me a cupcake.  Never mind that we were too far away for either of us to do anything about it.  By the end of our house search, I said that I was going to get a cupcake because his mother wouldn't like to hear of his refusing me a simple pleasure; she would surely drive me to get one.  She played along brilliantly, feigning exasperation at her son and immediately driving to the only shop which could provide me with what I wanted.

We sat down for a cup of tea and a cupcake.  Cathy, the fondant artiste, silently showed me the cake and placed it behind the till.  I managed to signal to the girl working the counter that I was to pay for the cake while asking for a glass of water; she casually slipped my change on the counter and walked away, enjoying the bit of espionage.

As we were standing to leave, I said to CB, "That box behind the till says 'Burke'.  Do you think it's for us?"
CB: "Burke is a common name.  I'm sure it's not."
Me: "But it could be?"
CB's Mum: "Did you buy Sydney a box of cupcakes?!"
CB: "No, let's leave." (getting a bit embarrassed by now)
I peek behind the till.  "But, it has MY name on it."
CB: "Sure it does."
I am handed the box.  "Look, it does!"  I open the box and all is revealed.  I thought he was going to hit the floor with shock.  After he eyes up the little figure of himself, I add: "I didn't even want a cupcake."

Less sneaky but equally as exciting (for me. Only me.) was the idea of eating on our short trip to Dublin.  As a thank you present for helping him with the application and interview preparation for his job (and probably for constantly stating how much I believe in him), CB bought two tickets to see Oscar Wilde's A Woman of No Importance in the Gate Theatre in Dublin. [Go!  See it!  Bring a wee hand fan because it is boiling inside!]  We already had our mind set on where to eat dinner before the show, but we still had an opening for lunch the next day.  CB sent me a link with gluten-free possibilities to browse, and there it was.  The restaurant that had managed to slip my mind that I used to obsess over visiting.

Cornucopia.

It was somehow a hundred times better than I even imagined it.  We got there just before the major lunch crowd, so we got a table just as we got our food.  By crowd I mean that the queue was completely out the door, and people were sharing every little corner of tables just to be able to eat.  The menu is a set of blackboards behind the counter.  Not everything is gluten-free, but everything is vegetarian.  There was a legend hanging above the blackboard explaining what was egg-free, gluten-free, nut-free, chili-free, vegan, etc.  It truly felt empowering not to have to ask what was in something before I ordered.  I am aware that that last statement will sound completely alien to anyone without dietary restrictions, but I felt like I owned the place when I ordered my food.

THIS was the amazing, empowered meal I had.  Curry and rice with sweet potato, carrot, chickpea, fine beans, and broccoli; kidney bean, tofu, and rocket salad; and a garlic and almond potato salad.  100% vegan, 100% gluten-free, 100% giddy-inducing.  Eat there.  Just do it.

Pão de Queijo (Brazilian cheese breads)

When I first became gluten-free, my aunt passed this recipe on to me.  Her boyfriend is from Brazil, and he recommended it as a gluten-free recipe (requiring no substitutions, which I find so useful).  It was so impressive, I tried several combinations of flavours.  Try various types of soft cheeses and throw in your favourite herbs and spices.  It's quick and easy -- especially if you have a blender -- and is a tasty snack.

Other additions that have been successful are cayenne; garlic powder and basil; cracked black pepper.  Let me know if you try something new and like it!  Also, if you'd like to make multiple flavours at once (and/or like a bit more rustic appearance), sprinkle your chosen spice/herb directly atop the batter once poured into the muffin tins.  It looks lovely and lets you tell the difference between the different kinds.

The final breads will puff up in the oven and fall once they begin to cool.  The centers will be chewy but should still be light.  If the centers are heavy, let them bake for a few more minutes, watching carefully to prevent burning the thin tops.

Ingredients:
1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup packed (about 66 grams) grated fresh mozzarella cheese
1 1/2 teaspoon salt
2 teaspoon smoked paprika
1 teaspoon garlic powder
sunflower oil spray or other greasing oil

Hardware:
medium mixing bowl (or blender)
wooden spoon (if no blender)
measuring cups and spoons
flexible spatula
large spoon or ladle
muffin tins
oven

Directions:
Preheat the oven to 400°F/200°C.

If you have a blender, the directions are incredibly easy.  Add all ingredients, minus the sunflower oil, into the blender in the following order: milk, egg, flour, cheese, salt, paprika, garlic powder, olive oil.  I include this order because it has liquid on top and bottom, encouraging the entire mixture to properly circulate through the blender. Blend until combined, stopping to scrap the sides with the spatula to ensure a proper mix.

Grease muffin tins, and pour the mixture evenly to just above the middle of each cup.  It should make approximately 18 small breads.  Bake for about 18 minutes, until breads have risen and are slightly browned on top.

If you don't have a blender, I hope you have a strong mixing arm!  Add the ingredients to the mixing bowl in the following order: milk, egg, olive oil, cheese, salt, paprika, garlic powder, flour.  The reason I include this order is because, otherwise, you will likely have a gluey substance in your bowl!  It will still take swift and heavy stirring to thoroughly combine, and the job will be made easier based on how finely your cheese is grated.  Stir until you are sure it is completely combined, scraping the sides with the spatula when necessary.

Grease muffin tins, and spoon/ladle the mixture evenly to just above the middle of each cup.  It should make approximately 18 small breads.  Bake for about 18 minutes, until breads have risen and are slightly browned on top.

German & American potato salad

There is little more that says American summer than a yellow, mayonaissey potato salad.  Besides meat, it was the bit of the various holiday cookouts that I despised the most.  I've never been a big fan of mustard, which both my parents love, and there are hundreds of other tasty ways to eat potatoes.

When I spent time in Germany, I came to try potato salad again.  It just didn't LOOK like mustard.  I loved it.  Then, years later, my husband tried potato salad on a cruise ship.  He ate massive amounts -- I simply hoped that he would OD on it and never really want it again.  No such luck.  One lovely day, a cookout of our own took place, and I made both German and American potato salads because I was eager to please.  To my surprise, I actually enjoyed the American variety best, and my dear husband liked the German one more.

German potato salad


Ingredients:
2 lbs. new or baby potatoes
1/2 small onion, diced
1 tablespoon butter
1/4 cup water (plus enough for boiling)
2 vegetable bouillon cubes
1/4 cup sunflower oil
1/4 cup apple cider vinegar
2 slices bacon/turkey bacon/veggie bacon (depending on whether it needs to be veggie for you or not. I use turkey bacon.)
salt and pepper

Hardware:
small frying pan
knives (or knife, singular, if you want to wash between uses)
large pot for boiling potatoes
colander
fork
cutting board
wooden spoon
measuring cups and spoons
medium casserole dish
plastic wrap (if your casserole dish does not have a lid)
stovetop
refrigerator

Directions:
Cut potatoes into small, bite-size pieces and boil in salted water until just tender.  Stick a fork into them to check -- you want the fork to enter easily but the potatoes to cling to the tines rather than crumble off.  Drain through the colander and allow to sit to cool to room temperature.

Dice the onion.  Fry the bacon in the frying pan until it reaches your desired crispiness.  Veggie and turkey bacon doesn't really crisp up the same way pork bacon does, but both are considerably healthier options.  Remove the bacon from the pan, and add the onion, butter, and 1/4 cup butter to the pan.  Stir quickly with the wooden spoon until the onions begin to soften -- only two minutes or so.  Stir in the bouillon cubes until completely dissolved; the consistency will resemble a thin paste.  Try to work out as many bouillon lumps at this stage as they will be harder to mush later.  Remove from the heat, stir a bit more, and set aside to cool.  Chop bacon into small pieces.

Place cooled potatoes into the casserole dish.  Pour vinegar and oil over the potatoes.  Spoon the onion mixture into a thin layer on top of the potatoes.  Sprinkle bacon bits over the top.  DO NOT mix together yet.  Cover with lid or plastic wrap and put in the refrigerator.

Let sit for at least two hours.  It's best if you can leave it overnight. Just before serving, mix the entire potato salad together.  Serve cold.


American potato salad


Ingredients:
2 lbs. new or baby potatoes
1 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon yellow mustard
1 teaspoon garlic powder
1/2 teaspoon dried basil
2 tablespoons apple cider vinegar
1/2 teaspoon cayenne
1/2 teaspoon sugar
3 eggs
1 cup each chopped onions and celery, if desired
2 slices bacon/turkey bacon/veggie bacon (depending on whether it needs to be veggie for you or not. I use turkey bacon.)
salt

Hardware:
small frying pan
knives (or knife, singular, if you want to wash between uses)
large pot for boiling potatoes
colander
fork
whisk
medium mixing bowl
cutting board
wooden spoon
measuring cups and spoons
medium casserole dish
plastic wrap (if your casserole dish does not have a lid)
stovetop
refrigerator


Directions:
Cut potatoes into small, bite-size pieces and boil in salted water until just tender.  Carefully add the eggs to the boiling water for the last few minutes to hard boil.  Stick a fork into the potatoes to check -- you want the fork to enter easily but the potatoes to cling to the tines rather than crumble off.  Drain through the colander and allow to sit to cool to room temperature.

Fry the bacon in the frying pan until it reaches your desired crispiness. Veggie and turkey bacon doesn't really crisp up the same way pork bacon does, but both are considerably healthier options.  Remove from pan, allow to cool to room temperature, and chop into small pieces.

In the mixing bowl, combine 1/2 cup of the mayonnaise, the dry mustard, garlic powder, basil, apple cider vinegar, cayenne, and sugar. Whisk together until combined.  Ensure the dry mustard does not have any lumps as it will be unpleasant to bite into a mustard lump in the finished product.  Add the remaining mayonnaise and the yellow mustard and whisk together.  Add in the onion and celery, if using.

Chop eggs into small pieces.  Add potatoes, egg, and bacon to the sauce mixture.  Pour into the casserole dish and cover with lid or plastic wrap.  Refrigerate for at least a few hours.  Serve cold.

bakers' apples

Bakers' apples are one of my favourite, fairly simple desserts that aren't quite as terrible for you as they taste. A couple of months ago, my friend Jessica and I had a baking night in her kitchen. It was a success; I produced four lovely apples, and she made a couple dozen chocolate chunk cookies. I feel as though, despite baking being a worldwide hobby, our little night had more to do to a link back home to the southern US than simply a desire for a sugar coma. All forms of baked apples -- sweet glazed apple wedges, apple pie, apple strudel, and bakers' apples -- make me think of my childhood, and all are made infinitely better by the addition of a rich vanilla ice cream. This recipe is not an exception.

Ingredients:

3/4 cup oats

3/4 cup flour

2/3 cup light brown sugar, packed (light, fine demerara can be substituted if necessary)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 stick cold unsalted butter, cubed

4 Braeburn apples (my favourite. Fuji will also work well)

4 teaspoons honey

1 pinch of kosher salt

Hardware:

medium bowl for mixing

paring knife

baking sheet or pie dish

refrigerator

small spoon

wooden spoon for mixing (if you don't like getting your hands dirty)

melon baller (or a teaspoon)

oven

Directions:

Preheat the oven to 350°F/175°C.

Combine all the dry ingredients and the butter cubes in the mixing bowl. I recommend combining with your hands because it produces a better texture, but a wooden spoon can be used if you're squeamish. Rub the ingredients together between your fingertips until you have small clumps in a loose sandy mixture. Place bowl in the refrigerator while you prepare the apples.

Using the paring knife, cut a small bit from the bottom of the apples to create a stable, level surface. Cut into the top of the apples as if you were beginning to carve a pumpkin. It's easiest to cut a cylindrical cone shape to start. Scoop the rest of the core and seeds out with the melon baller (if you have one) or a small spoon. Be extra careful not to push through the bottom of the apples.

Place the apples on the baking sheet or pie dish and retrieve your earlier mixture from the refrigerator. Pour a teaspoon of honey into each of the apples, trying to coat the inside walls as much as possible. Spoon (or use your hands) the mixture into the apples. Pack firmly until the mixture is heaped on top (and overflowing onto the sides if you're like me).

Place in oven on top or middle rack for about 40 minutes. Check on them after 30 minutes. You're looking for the top of the filling to be a lovely golden brown and the apple tender enough for your paring knife to poke through the skins without much resistance. If you can manage, let them cool for 10 minutes before diving in.

chocolate peanut butter cups

I really love to make desserts. I never had much of a sweet tooth growing up (I was the kid who gladly handed over most of my Hallowe'en candy to my mum, or else left it rotting in a plastic bag inside my pumpkin basket until discovering it in time for the next years trick-or-treating.), but I've definitely developed one in the years since. One of the candies I have become attached to is the Reese's peanut butter cup. I don't know if they have them over here in the UK, but my experiences with local peanut butter so far have not been completely positive. In fact, peanut butter seems to be on the top of the lists of foods Americans bring back from their first return visit to the States. You'll be happy to know, though, that UK peanut butter does just fine in these little guys; even the Americans give their thumbs up.

Ingredients:

1 bag of chocolate chips (around 200g) (milk or dark, sweet or semi-sweet, doesn't matter much. The dark seems to be a big hit for me.)

1/2 cup smooth peanut butter

3 tablespoons graham cracker crumbs (digestives will substitute on this side of the pond)

1/4 powdered/confectioners/icing sugar

1 pinch of salt

Hardware:

mini muffin cup liners

glass or metal bowl

stove

pot in which the bowl can sit above water inside

microwave (optional)

clean tiny paint brush (optional)

mini muffin tin or silicon muffin cups (optional, but helpful!)

freezer

spatula

large mixing spoon

mixing bowl

2 regular spoons

Directions:

Pour a little bit of water into the pot and place on low heat on stove. Pour the chocolate chips into the glass/metal bowl and place over the pot. Stir the chips occasionally until they all melt. Alternatively, you can melt the chocolate in a microwave. Heat the chips for 20 seconds at a time, stirring between each interval, until they all melt.

If you have a small brush, use it to paint the chocolate up the sides of the muffin liners. Make sure the bottom of the cups are coated in chocolate as well. Placing the liners in silicon cups makes it easier to manipulate so the paper doesn't flop around in your hands. A muffin tin also does the job, though it allows a little less flexibility. You should use a little less than half of your melted chocolate for this stage.

Place the cups in the freezer for about 15 minutes. This time allows them to set up and makes the final construction much easier.

While the cups freeze, mix the cracker crumbs, peanut butter, sugar, and salt in a bowl. Mix thoroughly, but do not whip. A slightly crunchy consistency makes for a better end product.

If your chocolate needs reheating, it's time to do that. Remove the painted liners from the freezer and scoop a bit of the peanut butter mixture into each cup. The easiest way to do it is with two spoons scooping each other. Make sure not to spread it to the edges. Scoop more chocolate on top of the peanut butter to cover. Be as generous as you want and as your chocolate will allow.

Pop the finished cups back into the freezer to set. You can store them in the refrigerator after about 20 minutes, or just take them out and share.

fried pickles

To prove that I am from the South (you know, the one with the capital 'S'), I'm offering up one of my favourite guilty pleasures. It's been a few years since I've actually eaten any fried pickles, but my taste buds still go a little tingly just thinking about them. The first time I tried them, we were having dinner with my father's brother and his family at Country's Barbeque in Columbus, GA. When my cousin requested an order of fried pickles for the table, I was actually fairly disgusted at the very idea. I have always enjoyed good dill pickles, but why would anyone deep-fry them? The answer is likely the same as why novelties like fried twinkies and fried pizza exist: boredom, or the "hey guys, watch this" attitude. The combination of flavours in just one bite of fried pickles is immense, and, like any good Southern meal, ranch dressing is an integral part. So, enjoy some good home-cooking. Just don't tell anyone where you got the recipe.

Ingredients:

2-2 1/2 quarts peanut oil

1 jar dill pickles, cut into spears or long strips

1 cup butter milk

2 cup cornmeal

1 tablespoon kosher salt

ranch dressing for dipping

Hardware:

cast iron dutch oven (4-5 quart size)

oil thermometer

stove

paper towel

2 shallow bowls/pans for battering

2 forks (easiest to control movement; tongs tend to damage the final product)

draining rack

Directions:

Fill the dutch oven about half with peanut oil and place on stovetop. Heat the oil on medium-high until it reaches 390-400°F/200°C.

Place cut pickles on paper towels and roll them up. This helps to remove excessive moisture from the surface of the pickle and allows the batter to adhere better.

Pour buttermilk into one of the battering bowls, and mix the cornmeal and kosher salt together in the second. Dust your hands with a little cornmeal if you plan on using them to move the pickles between batter ingredients (it's easiest but messy). Otherwise, practice your use of those forks, grabbing in a V-shape.

Place a pickle into the buttermilk and then into the cornmeal. Make sure that the pickle appears to be covered. Repeat the dunking process. Wait until you have double-dunked about 4 or 5 pickle slices before introducing them to the oil. Using the forks (not your hands this time), gently place the pickles down into the oil.

Allow the pickles to cook for 2 minutes (1 minute if you chose to cut into strips), turning them with a fork if necessary. Remove from oil and place on draining rack for 5 minutes.

Serve hot with ranch dressing.

pecan-crusted spinach artichoke dip

This recipe is one that I get requests for very often. It was always between this dip and my cucumber sandwiches for my honours society events. (I learned I like cucumbers when it was requested that I make hundreds of the little finger sandwiches. I spent about 7 hours preparing them, which is utterly ridiculous, but, as I've said before, I'm not so quick at the chopping.) The spinach and artichoke dip was also my main contribution to each years' Thanksgiving dinner; I'm not sure how they got on without it. It's not a difficult recipe, but the ingredients can run a bit expensive, so it's certainly a special occasion type of dish. Of course, you can decide what a special occasion is to you. I have typically served the dip with water crackers, but it is also delicious on sliced French bread. I also use a food processor for the artichoke hearts and the onion because I prefer smaller pieces to integrate into the dip. I'm not a fan of finding big, incongruous chunks, but some people like it.

Ingredients:

18 ounces frozen creamed spinach, defrosted (you can also cream your own spinach, but I like the shortcut)

8 ounces cream cheese, softened

1/2 cup mayonnaise

14 ounce can artichoke hearts, drained and coarsely chopped

1/2 cup freshly grated parmesan cheese

1/3 cup chopped onion

1/8 teaspoon cayenne pepper

1/3 cup crushed herb stuffing

1/2 cup chopped pecans (I hold four pretty pecan halves back for decor)

Hardware:

large spoon

oven

large mixing bowl

food processor for chopping onion and artichoke hearts

2 quart glass baking dish

Directions:

Preheat oven to 400°F/200°C.

Add cream cheese and mayonnaise together in the mixing bowl and stir to combine. Stir in the creamed spinach, artichoke hearts, parmesan, onion, and cayenne pepper.

Transfer the mixture to the baking dish and level the top as much as possible. Pour the stuffing and pecan onto the mixture. Try to cover the entire dish with an even coating of the pecan/stuffing.

Place dish in the oven for 20-25 minutes or until the mixture is heated through and the topping has browned. My tip for decoration is to remove the dish about 5 minutes before it is done and add the four reserved pecan halves in the center, then return the dish for the remainder of the cooking time. Rarely do I put any extra effort into making a "pretty" dish, but this is simple enough.

Serve the dip in the baking dish if possible.

blueberry soda

Blueberries, to me, represent the ultimate comfort. I'm not entirely sure why, as the process of collecting the berries before the birds get to them isn't so pleasant. The house where I lived while finishing my undergraduate degree had mature fruit growing in the backyard; a pear tree loomed over the neighbourhood, allowing two broad fig trees to grow in its shade, but my favourite of all was hidden behind the toolshed. I'm not sure whether it was an accident that the blueberry bush was planted between the chain-link fence and the shed, or whether either was added without much thought after the fact. All I know is that I would squeeze myself between the two structures to get to the plump fruit, ducking under branches, avoiding the bees that guarded the area, and referring to my great producer as a "blueberry tree". It's very hard to find blueberries here in Northern Ireland. I fully expect to return with my arms full of blueberry syrup after my next trip back to the States. The blueberry soda is light and refreshing enough that I don't even remember the mosquito whelps and sun blisters I encountered while slaving away in such a tight space. What reality?

Ingredients:

20 ounces whole blueberries

2 cups water

7 ounces sugar (vanilla sugar makes a nice touch if you have it)

the juice of 1 lime

8 fluid ounces carbonated water/seltzer water for each glass

Hardware:

medium saucepan

stove

cheesecloth

colander

bowl in which the colander can sit suspended by the edges

wooden spoon

glass jar with lid or other canning/heatproof storage vessel

Directions:

Place blueberries in the saucepan with water. Place on medium-high heat and bring to a boil. Reduce the heat to low and allow it to simmer for 15 minutes.

Remove the saucepan from the heat. Line the colander with the cheesecloth and suspend in the bowl. Drain the berries/water through the cheesecloth and colander. Allow it to sit for 15 minutes to cool.

Gather up the corners of the cheesecloth and use your hands to squeeze out as much of the blueberry juice as possible. This is the good stuff.

Return the juice to the saucepan and add the sugar and lime juice. Bring this mixture to a boil over medium heat, stirring constantly until the sugar has completely dissolved. Once the sugar has dissolved, allow the mixture to boil for two minutes before pouring it into the glass jar. Let it cool completely before lidding.

Store the blueberry syrup in the refrigerator and make sure to close the lid tightly after each use.

For the soda, combine 1/4 cup of the syrup with 8 fluid ounces of carbonated water. Add some ice and maybe a slice of lime -- dress it up however you like.

oven-roasted root vegetables

As strange as it may sound, I had never heard the term "root vegetable" used in any sort of dish until I moved to the UK. I knew certain foods were root vegetables, but I'd always heard them referred to by their individual names when it came to things I actually ate. Recently, I've fallen for root vegetables, especially in dishes where I can mix them together. This dish is a relatively simple one, once you take the time to prepare each of the veggies. I'm particularly slow at chopping and peeling (call it "careful" and "meticulous"), which is the main reason I never truly thought about becoming a chef. I'd have to move directly to the point in my career where I would have someone to do my chopping for me and presented as a mise en place; I never want to be the person responsible for someone else's.

Ingredients:

Cooking spray (or oil for greasing)

3 medium red potatoes, cut into 1 inch chunks

1 rutabega, peeled and cut into 1 inch chunks

2 cups whole baby carrots

2 medium red onions, each cut into 8 wedges

1 pound celery root (celeriac), peeled and cut into 1 inch chunks

2 medium parsnips, peeled and cut into 1 inch chunks

1 tablespoon chopped fresh rosemary or thyme

5 cloves garlic, cut into thin slices

1 cup vegetable broth

1 tablespoon olive oil

Hardware:

oven

large roasting pan (or shallow baking sheet)

metal spoon

Directions:

Preheat oven to 425°F/220°C. Spray to grease the roasting pan.

Add potatoes, rutabega, carrots, onions, celery, parsnips, rosemary, garlic, and olive oil to the pan and stir together. Place into the oven and roast for 30 minutes.

Remove the vegetables from the oven. Pour the vegetable broth over the vegetables and stir to coat. Return to the oven and roast for an additional 20 minutes (or until the vegetables are all fork-tender).

crepes

Crepes are one of those mysteries of life. It takes a bit of practice to get them right, but having a good base recipe and the right tools definitely helps the process along. While I have a favourite crepe stand at the Saturday market here in Belfast, it's quite satisfying to make a bunch of them at home. I have three recipes for crepes: the standard, the savoury, and the sweet. They're all variations on the same basic ingredient list, and there aren't really any changes in the preparation.

A note on picking the right pan: Some dishes don't really care what pan you use. Crepes are not one of those dishes. They're French. They're snooty. Pick a pan that is heavy, as this will provide good heat distribution. Look for the "shoulders" of the pan to be steep for pretty, round crepes, and for the sides to be short and flared out for you to flip it easily. Your crepes will love you for it, or, at least, tolerate your existence for long enough to provide a tasty meal.

Ingredients:

1/2 cup water

3/4 cup milk

1 cup flour

2 large eggs

3 tablespoons melted butter (plus a bit for the pan)

Hardware:

Crepe-approved pan

blender

refrigerator

spatula and additional flipping tool (a cake-frosting knife works really well if you happen to have one of those lying around)

covered bowl for early preparation storage, if you wish

cutting board

stove

large plastic sealable bags for storage, if you wish

Standard preparation:

Combine all ingredients in a blender and place on pulse setting for 10 seconds. Allow the batter to sit in the refrigerator for at least one hour; it will keep for up to 48 hours. You can leave the batter in the blender glass if you wish, or you can pour it into a covered bowl. The method really doesn't matter, but it is important to let it rest so as to allow as many bubbles to escape as possible. Fewer bubbles mean fewer tears.

Heat your pan and add butter to coat the surface. Pour one ounce of the batter into the centre of the pan and swirl the pan to spread the batter evenly. Cook for 30 seconds and flip over. Cook for another 10 seconds and then lay flat on the cutting board to cool evenly.

Continue the process until all the batter is used.

Crepes can be stored in plastic bags in the refrigerator for a few days or the freezer for a couple of months. Make sure you allow frozen crepes to thaw lying flat before trying to separate and use them.

Savoury crepes:

original recipe +

1/4 teaspoon salt

1/4 cup chopped herbs, spinach, sun-dried tomatoes, etc.

Sweet crepes:

original recipe +

2 1/2 tablespoons sugar

1 teaspoon vanilla extract

2 tablespoons liqueur (whatever flavour you would enjoy)

mushroom crepe cake

In my mind, it's awfully hard to go wrong with crepes. Maybe it's my French side sneaking out (I have the same issue with baguettes). Mushrooms are one of those foods I didn't try until I was an adult. My mother told me they were gross, and my father was rather ambivalent to them. We never had mushrooms of any type in the house, and I steered away from them on menus because I never saw my parents eat them. As it turns out, I quite like mushrooms, much more so when crepes are involved.

Ingredients:

1 cup diced yellow onions

3 tablespoons butter (plus a bit to butter the sheet pan)

2/3 pound shiitake mushrooms, stemmed and sliced thinly

1/3 pound cremini mushrooms (dice half finely, slice half thinly)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 ounces milk

1/2 cup mild white cheese (mozzarella or provolone is best), shredded

savoury crepes*

2 tablespoons chives, thinly sliced

1/4 cup parmesan, shredded

Hardware:

large saute pan

knives

wooden spoon

ladle or scooping spoon

sheet pan

cutting board (or other surface)

oven with broiler

Directions:

Melt 1 tablespoon of the butter in the saute pan and add the onion to sweat. Add all the mushrooms and the remaining 2 tablespoons of butter. While stirring with the wooden spoon, season the mixture with salt and pepper. Cook on medium heat until the mushrooms are soft.

Add the milk and allow to simmer until the liquid is reduced by half. Add the white cheese and melt into the milk. You should have a creamy consistency (think of the middle of a pot-pie).

Butter the sheet pan and layer two crepes to form the bottom layer. The original recipe called for only one crepe, but I've found that the bottom one sometimes sticks. If you over-butter, it doesn't stick, but it stays soggy. Having an extra crepe is a much better choice.

Spread a thin layer of the mushroom mix onto the crepes with the ladle. Sprinkle a few chives. Lay another crepe on top, spread more filling, and top with a few more chives. Repeat the process until you have run out of mushroom filling. Place one more crepe on top and sprinkle with parmesan.

Place under the broiler of your oven until the parmesan is melted and golden. Remove from pan and place onto cutting surface. Slice cake into wedges and serve immediately.

Yetenet'tere zeyt

Yetenet'tere zeyt is an Ethiopian spiced oil. The recipe calls for olive oil, but I accidentally used vegetable oil the first time I made it. The olive oil definitely makes for a better end product, but any type seems to work. I used it to make my favourite lentil soup*, but it's great as a marinade base for meats, a dressing for mixed vegetables, or the beginnings of a salad dressing. Add some of your favourite spices if you want, such as red pepper flakes or a bit more garlic.

Ingredients:

2 teaspoons chopped garlic

2 teaspoons chopped onion

2 teaspoons dried basil

1 teaspoon chopped ginger root

2 cups water

2 cups olive oil

Hardware:

saucepan

mortar and pestle (or something else you can use for mashing)

metal spoon

stove

sieve or cheesecloth for straining

glass jar with tightly-closing lid

Directions:

Mash garlic and ginger into a paste. You can choose to leave it a bit thicker, but the flavour will not be as strong.

Heat water and oil in saucepan on medium heat. Stir in garlic, ginger, onion, and basil. Once the mixture comes to a boil, lower the heat to medium. Continue to boil, stirring occasionally, until all the water evaporates. (A tip from me: the oil will be sitting on top of the water. If you smell the oil beginning to cook, the water has evaporated. If you are paying close attention, a little bit of cooking the oil won't hurt it.)

Allow the oil to cool. Strain the oil with the sieve/cheesecloth into a glass jar. Close tightly, adding a piece of plastic wrap inside to seal more tightly, if necessary. Store in the refrigerator.

lentil soup

The UK version of soup tends to be a pureed mix of vegetables with the occasional chunked meat thrown in. As the weather is much colder here than I have ever continuously experienced back in the States, I have been wanting soups more often. Unfortunately, I just don't find the puree-of-veg to be desirable day after day. I tried this lentil soup for the first time a few weeks ago, and I can't wait to make it again. It was hearty and filling, did not involve pureeing, and was really quite easy to make. The hardest part was the Yetenet'tere zeyt (Ethiopian spiced oil), but I prepared it the previous night.

Ingredients:

1 1/2 cup lentils (I used green lentils)

4 tablespoons Yetenet'tere zeyt*

1/2 cup chopped onion

1/4 teaspoon mashed peeled ginger root

1/4 teaspoon mashed garlic

salt to taste

7 cups warm water

Hardware:

stove

fine sieve

mortar and pestle (or anything that will allow you to mash well)

wooden spoon (preference, not necessity)

saucepan

Directions:

Wash the lentils thoroughly and allow to drain in the sieve until needed. Be sure to look through the lentils carefully; occasionally small, similarly-shaped pebbles can sneak through the packaging processes. You definitely don't want to crunch down on one of those in your soup.

Heat the Yetenet'tere zeyt in the saucepan and add the onion. Saute on low heat, stirring constantly; you want the onion to become transparent, not brown. This make take up to 10 minutes.

Add the mashed garlic and ginger to the saucepan, and continue, stirring occasionally, for about 5 minutes. Turn the heat up to medium low and add the drained lentils to the pan. Stir continuously for 5 more minutes.

Pour the warm water into the pan and bring to a boil. Allow the mixture to boil for 20-25 minutes. Salt to taste.

The soup is great by itself as a main course, as a side, or served with pita.

pain perdu

Pain perdu is one of my favourite dishes because it reminds me of the French toast my mother used to make. It was a special treat that popped up on weekends, and, as I was never much of a breakfast fan, the combination of crunchy crust and soggy centers (not to mention maple syrup and powdered sugar) was enough to make me want a fully morning belly.

Ingredients:

1/2 stick butter

1 cup half and half

3 large eggs

2 tablespoons warmed honey

1/4 teaspoon kosher salt

8 slices of "real" bread (preferably a crusty loaf, like French or Italian), sliced at least 1/2 inch thick

Hardware:

bowl with cover (a plate will work fine)

oven/stove

draining rack

bread rack (or wire)

whisk

refrigerator

skillet

spatula

Day one directions:

Leave bread out overnight to dry. You can buy racks made specifically for this purpose, or you can make your own by twisting wire into a large spiral.

Whisk all ingredients, save bread and butter, together to form a custard. Cover loosely (a plate placed on top of the bowl works perfectly) and leave in refrigerator overnight.

Day two directions:

Pre-heat oven to 375°F/190°C. Place oven rack at middle or just above middle.

Drop bread slices into custard one at a time and allow each to soak for 30 seconds on each side. Allow each slice to rest for two minutes on a draining rack.

Heat skillet to medium low heat. Butter the skillet just enough to cover the bottom. Add each piece of bread to the skillet and brown on both sides. Extra butter may be used to coat pan in between slices.

Return bread to rack and place into the oven for five minutes.

Pain perdu can be enjoyed as is, or can be loaded up with syrups, fruits, sugar, whipped cream, etc.