krissywats's Profile
Gluten free semolina substitute?
Thanks - yes, that was my first thought. I'll try polenta first.
Sharing Ideas for Gluten-free Eating
Oooooh - what a great idea! I bet they WOULD take cream filling very well.
Sharing Ideas for Gluten-free Eating
Sure! I honestly can't remember where I found the recipe initially but I've altered it enough that it's not all that similar anyway:
This makes 1 8-inch round.
3 large eggs
1 teaspoon of apple cider vinegar (or other vinegar)
6 tablespoons of sugar
1 teaspoon of baking soda
1/4 cup of oil
1/2 tablespoon of vanilla
1 tablespoon of lemon juice
1 cup of almond flour (finely ground, blanched almonds)
Taste the batter - you may feel it needs more sugar but I like a lightly sweetened cake with fantastic frosting.
325 oven
Prepare pan with oil, then parchment, then more oil and GF flour or I like to use sugar.
Separate yolks and whites.
Beat the whites with the vinegar until stiff peaks.
In a separate bowl combine the yolks with sugar, baking soda, oil and vanilla. Mix well.
Add lemon juice, blend to combine.
Add the almond flour into the yolk mixture and once mixed, fold in the egg whites.
Bake about 20 minutes.
Let me know if you try any flavors with it! Oh, also, you can use honey but I prefer sugar.
Sharing Ideas for Gluten-free Eating
I really enjoy udi's GF pizza crust but I feel it must be pre-baked first. But I also like a really crispy crust.
Gluten free semolina substitute?
Good idea - here is a link!
http://www.raymondblanc.com/Portals/14/docs/July%202010%20Quenelles%20w%20Tomato%20Sauce.pdf
Gluten free semolina substitute?
Any thoughts? I'm dying to make a quenelle recipe I found but it calls for semolina and I haven't figured out what to replace it with? Buckwheat flour? Polenta? A combination? Would love ideas.
Thanks!!
Sharing Ideas for Gluten-free Eating
I'm allergic to wheat (as opposed to celiac) but for all intents and purposes, I eat gluten free (except I can have spelt) and I am head over heels in love with brown rice flour. I make everything from onion rings to rich sauces to breading. Ditto for brown rice "bread crumbs". They go in my crab cakes and meatballs. The old stand-by used to be white rice flour but I find it gritty/pasty and never enjoyed how my baked goods come out. THE BESt chocolate chip cookies are from an Alton Brown recipe using brown rice flour. No one ever knows the difference:
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-gluten-free-recipe/index.html
My other favorite is blanched almond flour. I was afraid I'd never be able to have cake again until I discovered this wonderful substitute. It makes a delicious, angel-food like cake. I haven't tried making a chocolate version yet, but I love that I can make CAKE! Again, it doesn't taste like a 'substitute' - it just tastes like freakin' good cake. So many lovely, delicate french pastries are made just almond flour that it inspired me to start looking around (macarons anyone?). Below is a picture a friend took of a cake I made for a party.
I also use a lot of tapioca flour and am going to start venturing more into buckwheat flour.
Good luck! Be sure and share any great finds!!
Happy to See This Board
Glad to see it too! I have a wheat allergy (not celiac) that is very debilitating to me even in small amounts so it's great to have a place to still adore food while having certain limitations.
Gougeres with alternative flours?
Looking for thoughts on trying a gougeres recipe with brown rice flour or perhaps a combination of brown rice flour and tapioca starch? Any thoughts?
Favorite spring dishes and menus?
One of my all time favorites. I never bother with the tea smoked chicken, I just saute some chicken with salt and pepper, let it cool, and then shred it. The flavors are lovely and unexpected.
http://www.epicurious.com/recipes/food/views/Zucchini-Melon-Salad-232490
Uber Rich Chocolate Cake
We had this cake at the Barrington Brewery in MA and fell in love. Lucky for me the server told us the recipe is online:
Chocolate Stout Cake: http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105
Flourless Peanut Butter Choc Chunk Cookies
My families favorite peanut butter cookie recipe is flour-less. It's mostly just peanut butter, egg and sugar. The egg 'seizes up' the peanut butter and they honest to god come out with a texture like a cookie with flour. I haven't used any baking soda or powder in them, but I wonder if that lightens them up a bit (they are quite dense). No one ever believes when I tell them they are flour-less.
HELP!! In Forest Hills
We were at Nick's Bistro every week (sometimes twice a week) when they first opened. Fell in love and the owners loved us and often gave us free food because we were there so often. The lemon potatoes were amazing and the hummus was seriously the best I'd ever tried. Then suddenly (like overnight) the food wasn't as good. We were told they changed chefs (this was about six months after opening?). I almost cried at what the new chef did to the lemon potatoes. We were just so incredibly disappointed. We tried it about three more times and it was never as good as those first few months. We need to give it another try, I suppose. We haven't been back in well over a year......it was seriously some incredible greek food. Wondering if they worked out the kinks?
The strangest NYC request I've gotten
An old friend from college is visiting next weekend for a Yankees game and is staying near Penn Station - his request is for a great place to get omelets?
Normally I'd do a search and find the answer from old posts but omelets? Really? I mean, I don't have anything against omelets but that just seems like such a random request when coming to NY - do they not have good omelets in LA? Or maybe he just really looooooooves omelets.
Anyway - any help would be appreciated very much. Know of a fabulous omelet in midtown?
What the heck I actually did with bulgur wheat...
http://www.recipezaar.com/175759
I didn't add the peas or the butter at the end. Super easy and I think I actually prefer it to the usual brown rice. Lovely texture - but I prefer a starch that stick together a bit.
Next I'm trying a risotto recipe. Will report back.
I want to learn to make killer biscuits...
Just made these with my 'gifted' lard (thanks CVR) and they are literally the best biscuits I've ever had. Light, flaky, indescribably good. I'm on my second and I made them for beef stew. Screw that.
I am NOT a biscuit maker so the 'light touch' seems to be infallible with these. YUM!
What the heck to do with bulgur wheat?
Besides tabbouleh. I read on the box that I can use as a hot cereal? Thoughts? Ideas? Recipes?
Bonnie's Buffalo Chicken Dip
I used the suggestion of an old post and used blue cheese dressing and added in a packet of ranch to the blue cheese/cream cheese mix.
I thought the celery in the dish was sort or worthless but couldn't have enough celery around for people to dip. They preferred dipping with the celery rather than tortilla chips.
I used pre-cooked chicken from Trader Joe's....never thought about using canned as mentioned above although I much prefer the layer than I think I would to it being all mixed in.
Weight Watchers Recipes - the good, the bad and the...
The pasta and salmon sounds great. I'm going to give it a go!
Weight Watchers Recipes - the good, the bad and the...
I've made several WW recipes or recipes I altered myself in the last few days to synch up with my WW flex plan. But first - how should we do this? Maybe once a week post a 'what WW recipes did you make or create this week' post? As it is, this post is getting really long.
OK, so tonight I altered a scallop recipe from epicurious in a 'cream' sauce:
1/4 cup whole wheat bread crumbs
1/4 cup parmesan cheese
1 1/4 cup of white wine
1 cup of water
1 small shallot, chopped
3 cloves of garlic, smashed
bay leaf
1/2 tsp kosher salt
1/4 tsp black pepper
1 pound of sea scallops
10 oz of mushrooms, sliced
3T light butter
1T flour
1/2 cup fat free half and half
Toast bread crumbs then toss with cheese and set aside.
Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to a platter with a slotted spoon and keep warm, then boil cooking liquid until reduced to about 1 cup. Strain if desired.
Cook mushrooms in 2 tablespoons butter in skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated. Season with salt and pepper.
Whisk together half and half and yolk in a heatproof bowl. Melt 1 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan (I just wiped out the one I used for the scallops) over moderately low heat, then add flour and cook roux, whisking, 1 minutes (I find that with light butter sometimes I have to add a bit of water to get the roux right). Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly and pour accumulated liquid off scallops into the sauce, as well. Return pan to heat and simmer, whisking, 2 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.
At this point add the scallops and mushrooms into the sauce and, if desired, put into fridge to keep until ready to eat.
Preheat oven to 350 and reheat dish for 15 minutes and then sprinkle the top with the cheese and bread crumb mix and put under the broiler for 2-3 minutes.
Serve with whole wheat pasta or brown rice.
4 servings. 6pts (not including rice or pasta)
Weight Watchers Recipes - the good, the bad and the...
I'm sigh you Keri - I've converted most friends and family to now eating tongol tuna from TJs packed in lightly salted water with balsamic vinegar and black pepper.
I pretty much put balsamic on everything these days. Big flavor punch for little impact.
Ah Crud - Is my brown rice edible?
I've been trying to be a very good girl and make a huge pot of brown rice at the and then package it up in small and freeze it for use for the next couple of weeks.
Last night I made my huge pot of rice (water only, not even salt added) and then promptly turned off the heat forgot about it and went to bed. The rice was done by this point and has been sitting on the stove with a lid on it for about 24 hours.
Will it make me sick? Does brown rice have enough protein in it to worry about it going bad?
Agave nectar in baking?
That's interesting - I thought about clarifying above that I actually ignored the reviews from 'I've been a vegan for 20 years and these are great". The reviews I paid attention to were people that said they are constantly looking for the best cupcake/baked goods/cookie/etc and that this was it. I saw a lot of those too.
Interestingly, I read one review that said because Babycakes does not use seperate equipment for each type of product they make, none of their products can be considered completely safe for celiacs.
I wonder if in the beginning they were possibly great and are suffering the growing pains of more mass production because of all the good press? Just a though.
Agave nectar in baking?
Yes, that may be. They also may have a higher demand in Seattle than in Queens, NY for Agave.
Agave nectar in baking?
that's so ODD - not just magazine reviews but individual reviews online are really great. People are kinda' koo-koo for cocoa puffs about this place. Of course there is the occasional review where someone doesn't like it. What I keep hearing, though, is that their chocolate chip cookie is amazing. I guess I'll have to try for myself at some point.
FDA approves cloned beef...
I don't eat meat when I eat out unless I know it's organic. So, yes.
