3 cups Bobs Red Mill Flour
1 cup Bobs Red Mill Cornmeal
1/4 cup sugar
2 tablespoon baking powder
2 teaspoon kosher salt
2 cups milk
3 large eggs, lightly beaten
1/2 lb (2 Sticks) unsalted butter
12 ounces aged extra sharp cheddar cheese
7 finely chopped jalapenos
5 finely chopped scallions
Combine solid ingredients, in a separate bowl combine wet. Combine 8 ounces shredded cheese, 5 jalapenos and 3 scallions. Incorporate all ingredients in a sheet pan. Let sit for a half hour. Sprinkle extra cheese, jalapenos and scallions to the top before cooking.
Bake at 350 for 25 minutes! Rotate pan half way through!
Wednesday, May 16, 2012
Olivette Garlic Smashed Potatoes
Olivette Garlic Smashed Potatoes
2 lbs baby Yukon Gold potatoes
1/3 cup Olivette Garlic Infused Olive Oil
1 tbsp + 1 tsp sea salt
Cracked black pepper to taste
Preheat oven to 400°
In large saucepan, cover potatoes with water and add 1 tbsp of sea salt
Bring to a full boil and cook until potatoes are tender and can be pierced easily with the tip of a knife
Drain the potatoes thoroughly
Rub a sheet pan liberally with Olivette Garlic Infused Olive Oil
Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with Olivette Garlic Infused Olive Oil
Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste
Drizzle liberally with the remaining Olivette Garlic Infused Olive Oil and bake until golden brown and crisp.
2 lbs baby Yukon Gold potatoes
1/3 cup Olivette Garlic Infused Olive Oil
1 tbsp + 1 tsp sea salt
Cracked black pepper to taste
Preheat oven to 400°
In large saucepan, cover potatoes with water and add 1 tbsp of sea salt
Bring to a full boil and cook until potatoes are tender and can be pierced easily with the tip of a knife
Drain the potatoes thoroughly
Rub a sheet pan liberally with Olivette Garlic Infused Olive Oil
Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with Olivette Garlic Infused Olive Oil
Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste
Drizzle liberally with the remaining Olivette Garlic Infused Olive Oil and bake until golden brown and crisp.
Wednesday, April 4, 2012
I Want To Have A Dinner Party BUT… My Friends Are Gluten-Free
Found this blog and had to share!!
If you're like me, you're wishing you had invested in the largest manufacturer of plastic straws last Wednesday. I can only imagine how many of those boxes flew off the racks last week because my throngs of devoted, loyal, inspired readers were slurrrrping up more smoothies than two lovestruck pups with a plate of spaghetti.
Poor Goldilocks. I wouldn't have put my plastic-straw-market-wins on gluten leading to the demise of a woman trespassing into Grizzly Manor, but you win some, you lose some.
So what exactly is this Gluten-free stuff all about?
Apparently this carb-cutting regimen is a treatment for celiac disease. Celiac disease is an autoimmune disease in which the ingestion of gluten induces enteropathy, or inflammation of the gut, in genetically susceptible individuals. This destruction of the gut means that nutrients cannot be absorbed, leading to a variety of clinical symptoms: anemia due to the lack of iron, atherosclerosis due to the lack of calcium, failure to thrive in children, GI stress, chronic fatigue, neurological disorders, nutrient deficiencies, anemia, nausea, skin rashes, depression, and more.. (Scientific American and Food Renegade).
But I must say, that it's hard not to feel like this whole diet is a fad because of it's recent crazy popularity. It feels like celiac disease is the new deviated septum.... No? I know. That was not P.C. But I'm not deleting it soooooo....... anyway!
Back to the topic at hand. A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).
In the past few years, researchers have learned that the primary culprit in celiac disease and gluten-intolerance is a particular peptide strand in the gluten molecule, not the gluten itself. It is theorized that this peptide strand wasn’t present in ancestral varieties of wheat. And, we’ve also learned that the long, slow ferments necessary for making traditional sourdough breads also severs the bonds of this particular peptide strand while leaving enough of the remaining gluten proteins in tact to achieve a pleasant rise (without gluten, your whole wheat bread couldn’t rise). (Food Renegade)
In other words:
So... let's just jump ahead to this week's challenggggeee!
Make a gluten-free recipe!!
I'm going to make a gluten free - dairy free, paw paw bread recipe by a fellow Ithacan, Allison, who specializes in this genre. I will share the recipe once it comes through!
*Sigh* Young love. And spaghetti -- the perfect large party quick dish. EXCEPT, if your party guests are... GLUTEN-FREE...........
So what exactly is this Gluten-free stuff all about?
Apparently this carb-cutting regimen is a treatment for celiac disease. Celiac disease is an autoimmune disease in which the ingestion of gluten induces enteropathy, or inflammation of the gut, in genetically susceptible individuals. This destruction of the gut means that nutrients cannot be absorbed, leading to a variety of clinical symptoms: anemia due to the lack of iron, atherosclerosis due to the lack of calcium, failure to thrive in children, GI stress, chronic fatigue, neurological disorders, nutrient deficiencies, anemia, nausea, skin rashes, depression, and more.. (Scientific American and Food Renegade).
But I must say, that it's hard not to feel like this whole diet is a fad because of it's recent crazy popularity. It feels like celiac disease is the new deviated septum.... No? I know. That was not P.C. But I'm not deleting it soooooo....... anyway!
Back to the topic at hand. A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).
In the past few years, researchers have learned that the primary culprit in celiac disease and gluten-intolerance is a particular peptide strand in the gluten molecule, not the gluten itself. It is theorized that this peptide strand wasn’t present in ancestral varieties of wheat. And, we’ve also learned that the long, slow ferments necessary for making traditional sourdough breads also severs the bonds of this particular peptide strand while leaving enough of the remaining gluten proteins in tact to achieve a pleasant rise (without gluten, your whole wheat bread couldn’t rise). (Food Renegade)
In other words:
So... let's just jump ahead to this week's challenggggeee!
Make a gluten-free recipe!!
I'm going to make a gluten free - dairy free, paw paw bread recipe by a fellow Ithacan, Allison, who specializes in this genre. I will share the recipe once it comes through!
* * * * * * * * * * * *
Look for the HC Victim guest posts each Wednesday by Lauren O'Rourke where you can enjoy her struggles and triumphs in the kitchen.
Wednesday, March 21, 2012
It's Boating Season!
Lobster Salad in Avocado Boats
INGREDIENTS :3 medium tomatoes, seeded and chopped
2 medium ripe Haas avacados, pitted, peeled and chopped ( reserve shells)
1 large cucumber, peeled, seeded and chopped
1/2 cup Simple Herb Vinaigrette (see below), prepared with cilantro
1/3 cup crumbled cheese such as feta or gorgonzola
1 pound cooked lobster meat cut into bite-sized pieces
Vinaigrette: In a bowl, whisk together 1/3 cup white wine, champagne or sherry vinegar; 2 tablespoons fresh chopped cilantro, 2 small cloves garlic, minced: 1 teaspoon sugar: 1/2 teaspoon salt: and 1/4 teaspoon ground black pepper. whisk in 1/2 cup extra virgin olive oil
2 medium ripe Haas avacados, pitted, peeled and chopped ( reserve shells)
1 large cucumber, peeled, seeded and chopped
1/2 cup Simple Herb Vinaigrette (see below), prepared with cilantro
1/3 cup crumbled cheese such as feta or gorgonzola
1 pound cooked lobster meat cut into bite-sized pieces
Vinaigrette: In a bowl, whisk together 1/3 cup white wine, champagne or sherry vinegar; 2 tablespoons fresh chopped cilantro, 2 small cloves garlic, minced: 1 teaspoon sugar: 1/2 teaspoon salt: and 1/4 teaspoon ground black pepper. whisk in 1/2 cup extra virgin olive oil
COOKING INSTRUCTIONS :
In a serving bowl, combine the tomatoes, avacados, cucumber, lobster and dressing toss to coat well.
place 1 shell on each of 4 lunch plates and fill with the salad
In a serving bowl, combine the tomatoes, avacados, cucumber, lobster and dressing toss to coat well.
place 1 shell on each of 4 lunch plates and fill with the salad
HOLY HAM ANIMAL!
HOT HAM DIP... need I say more, a sister favorite :)
For Non Glutards- serve in a hollowed out bread bowl :)
1 pint sour cream (lowfat ok)
1-8oz block of cream cheese (lowfat ok)
1 1/2 cups shredded cheddar cheese
1 lb boiled ham, finally chopped
3 scallions finally chopped
1 4oz can diced green chillies
dash of Worcestershire sauce
In a medium mixing bowl, combine softened cream cheese with sour cream, blend well. Stir in cheddar cheese, ham, scallions, diced green chillies and Worcestershire sauce. Mix all together
Put mixture in a round pie shell bowl. Wrap tightly with foil and bake at 350* for 90 minutes- YES 90! Serve hot with scoop Fritos!
Fresh from the sea....
Mussels with Garlic and Basil
INGREDIENTS :
4 pounds mussels, well scrubbed with beards removed
4 tablespoons olive oil
1/4 cup chopped scallions
1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves (or 1 tablespoon dried basil)
1 tablespoon minced garlic (3 large cloves)
1/4 cup minced green pepper
1 tablespoon dried oregano
1/2 cup dry white wine
1 tablespoon chopped fresh mint leaves (or 1 teaspoon dried mint)
Salt to taste
Hot red pepper flakes to taste
So here is the question I pose to you... What's your favorite Gluten Free Bread to dip?
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