A Little Project I've Been Working On for SousVide Supreme...Baby Back Ribs

Sous Vide Chocolate Chili Baby Back Ribs from SousVide Supreme on Vimeo.

Film: Quick Spring Meal (What to do with Garlic Paste)

Are you wondering what to do with the garlic paste that I featured in my first video?  Why not toss in a little rosemary and olive oil and marinate meat?  In this new video I feature lamb chops, however if you prefer beef, then try out your favorite steak.

Happy Spring & Buon Appetito!

When Life Gives You Lemons...

Champagne + Pears

These blushing beauties are the perfect accompaniment to any meal. 

If you would like to make a batch for your next brunch or dessert, check out my recipe for Champagne Poached Pears at Mother Earth Living.

Bon Appetit!

Homemade Granola

Granola is the perfect homemade gift for the holidays.  Make a large basic batch and sprinkle in your favorite ingredients.  Pack into mason jars, cover the lid with festive fabric, tie with twine and voila!

My classic base is both gluten-free and dairy-free.  Remember if you are planning on gifting granola to any gluten-free bellies out there, definitely purchase "certified gluten-free" oats.  Oats are naturally gluten-free, however they may be grown next to wheat fields and many times are harvested and processed with the same milling equipment as wheat, therefore contain cross-contaminants unless labeled GF.

If you opt to use the vanilla beans I promise you won't be sorry!  The best thing about vanilla beans besides their true flavor is that you get multiple uses out of this precious ingredient.  After you've split each pod open and de-seeded, pop into a jar of sugar for a vanilla kissed version, which you can use for any baking; I like to leave the pods in my sugar for months, but even after a week the sugar will be sufficiently scented.  If you are one to keep simple syrup on hand for desserts or cocktails, add the beans and let cure for a few days before using.

Merry Christmas & Happy New Year!

Goldilocks & Cocoa Drops

Dark chocolate and toasted walnuts are the bulk of this gluten-free and dairy-free cookie!  Perfect for dunking into hot and cold beverages.  Use your favorite unsweetened cocoa powder; I prefer non-alkalized, but if Dutch-process is what you are familiar with, it will work just fine.  The key to baking is much like Goldilocks & The Three Bears...you definitely don't want to over bake or you'll be left with crisp cookies all the way through, if you under bake they won't hold their shape and you'll end up with loads of crumbs.  However, if you bake "just right" you'll end up with a crisp outer shell and a pleasantly chewy and nutty interior.  Keep in mind that these cookies love to spread, so depending on the amount of dough you drop you may need to use several baking sheets.  I can squeeze 6 on a half sheet tray, as I use about 2 tablespoons (1 ounce) of dough for each drop.

Cocoa Drops

Makes 1 1/2-2 dozen depending on the size

4 cups (1 lb/ 453 g) powdered sugar
3/4 cup (3 oz/ 83 g) unsweetened cocoa powder
1/2 teaspoon (2.5 ml) fine grain sea salt
2 cups (8 oz/ 230 g) walnut halves, lightly toasted, cooled & coarsely chopped
1 cup (6 oz/ 180 g) chopped 70% chocolate
4 large egg whites, room temperature
2 1/2 teaspoons (12 ml) pure vanilla extract

Preheat oven to 320 F/ 160 C degrees.  Line rimmed baking sheets with parchment paper.
Sift together the powdered sugar, cocoa powder and sea salt.
Stir in the chopped and toasted walnuts and chocolate until well mixed.
Stir in the egg whites and vanilla until well combined.
Drop heaping tablespoons of batter onto the prepared baking sheets.
Bake for about 6 minutes and then rotate pans, top/bottom/front/back.
Continue baking until they puff and crack a bit, the tops should get glossy, about 6-9 minutes longer.
Slide the cookies still on parchment paper onto cooling racks, and let them cool completely.
If you have any leftover, store in an airtight container for 2-3 days.

Broken Bits...Petite Pieces...Chubby Chips

I've been playing with this recipe for some time now and T and I agree that this is the best batch yet!  The shape of the chocolate really makes a difference; I love the odd disc-like shape of a Valrhona callet, but they are better suited for large chocolate chip cookies than for my bread.  On your next baking adventure, I urge you to pick-up one of your favorite chocolate bars and crush it up into small pieces before folding it into your next batch of banana bread!  The broken bits, add moisture, texture and of course flavor.

Here is a sneak peek of my GF Banana Chocolate Chunk Bread, it is a classic that will appear in my cookbook.

Happy Baking!

Lebanese Sweets

I had the privilege of meeting my good friend M's mom last month when she was in town from Jordan. I spent a day in the kitchen with the two of them making traditional Lebanese sweets. We made Awameh, we like to call them Sweet Balloons as M's mom kept saying, "Make a balloon." It was important to have the little air bubble to create the correct texture.

These little sweeties are typically found piled high in Arabic Sweet Shops, you can purchase by the kilo. Not traditionally made at home, which reminds me a bit of France with their gorgeous boulangeries, why bother to make desserts at home? When you can just walk down the street and find a tasty sweet concoction ready-to-eat! I'm sure you're well aware by now, I could never imagine NOT making desserts at home!

Winter In Tuscany

This warming winter stew simmers up quickly for a delicious dish any day of the week. Dried herbs are always a quick way to perk up any winter meal. We are lucky here in the PNW as we have World Spice Merchants for our dried herbs, sea salt & chile needs.

This meatball stew was inspired from my winter spent in Tuscany almost a decade ago now. Best served with a few slices of rustic crunchy bread! For those gluten-free folks try this lovely loaf.

Top with a few shavings of Parmesan. For those dairy-free folks, I think it's best just to leave out the cheese as I don't believe that there is any substitute for REAL cheese, sorry. This dish is just as satiating without it.

Rosemary Olive Oil Bread That is Gluten Free!

A loaf of bread that looks as though it could pass for a French boule, albeit a bucolic boule. The Gluten-Free Girl & The Chef aka Shauna James Ahern & Daniel Ahern created a lovely collection of Gluten-Free recipes in their new cookbook.

Another Sneak Peek

Sweet Potato Coconut Chai Cupcakes

The perfect gluten, dairy & soy-free treat for all of those delicate bellies out there.

Warming spices, toasted coconut and sweet potatoes are just a sneak peek for what's to come this winter quarter (January-March 2011) at PCC Cooks.

The schedule will be set later this month; I'll be teaching Northwest Fresh. A seasonal four course menu which pulls inspiration from our robust northwest bounty and focuses on gluten, dairy and soy-free cookery also great for Pescetarians as the main dish is one of my favorite go to's for dinner parties, Hazelnut Encrusted Salmon served over Roasted Fennel & Orange Slices.

Happy Cooking!

F is for Finocchio

Finocchio is an adorable Italian word which translates to Fennel. An anise scented bulbous vegetable that pairs well with fish, Parmesan, and blood oranges. Native to the Mediterranean, this veggie was brought to the states over 200 years ago (most likely by the Spanish), it is a biennial that blooms in its second season. Fennel is prolific and will quickly take over your garden, much like mint.

Try using it in place of celery. Fennel is delicious shaved thin and eaten raw with Parmesan & arugula drizzled with olive oil. It holds up well to braising, roasting, caramelizing or grilling and infuses potatoes with a lovely licorice bite in this Tuscan inspired Pommes Anna. The Tuscan inspiration comes from the Fennel (of course) as well as olive oil.

Victoria's Thai Green Curry Paste

fresh thai green curry paste

This simple creation is a favorite around my house. Using a food processor with the blade attachment puree the following ingredients into a thick paste:

a bunch of cilantro

a bunch of thai basil

a few stalks of lemongrass

1" nub of fresh ginger or galangal

a small bunch of scallion tips

3 large garlic cloves

several kaffir lime leaves

at least 5 thai green chiles

Simmer at least 1/4 of the paste with your favorite vegetables, protein & coconut milk until all ingredients are cooked through.

Finish the curry with fresh lime juice & sea salt. Freeze the remaining paste in small glass mason jars. For instant Thai Green Curry, simply defrost overnight at room temperature.

Gluten-Free & Vegan Birthdays

August is a big month for birthdays in my family. We celebrated both Travis' birthday & his mom's birthday this weekend. The Babycakes cookbook has been a big hit since the banana bread, so I baked Babycakes' Chocolate Cupcakes for Travis' birthday dessert. For his mom's cake I went with Babycakes' Double-Chocolate Crumb Cake.

babycakes

BabyCakes NYC is definitely on our list of bakeries to visit when we travel to New York.....one of these days.

Erin McKenna bakes up a beautiful banana bread loaf. Not just any banana bread, a recipe that is completely vegan & gluten-free. I prefer pouring the batter into muffin tins to create adorable babycakes. The miniature cakes are moist and sweet all the way through. I'm used to my hearty gluten-free muffins, these are light and almost springy. A delicious alternative to my Bittersweet Banana Cupcakes.

Ginger, Garlic, Coconut & Potatoes

Serve in place of rice as a side to Thai curry or place in the spotlight and pair with a steaming bowl of salted broccoli & a dipping bowl of sambal oelek.

Preheat oven to 375 degrees F.

Slice a dozen or so red potatoes into 1/4" half moons.

Drizzle with a few heaping tablespoons of coconut oil. Toss with minced fresh ginger and garlic. Roast in the pre-heated oven until golden brown and tender through, approximately 45 minutes. Garnish with cilantro.

Keeping A Gluten & Dairy-Free Belly

Light and airy; this multi-grain bread puts other gluten-free loaves to shame. This recipe was brought to my attention by one of my lovely gluten-free co-workers, Thanks BL!

Of course, I added my own gluten-free ingredients and created a dairy-free loaf. I added a dash of arrowroot starch instead of the called for corn starch and stirred in coconut milk with a drizzle of evoo instead of milk and butter. I didn't have any seeds or millet in the pantry, but I'm looking forward to folding in a handful next time!

Vanilla Almond Cupcakes with Bittersweet Fig, Fennel & Almond Frosting

These cupcakes are gluten & dairy free! Perfect for Travis' tummy and any vegans out there.

For the cupcake use Vanilla Almond Cupcake recipe.

This frosting was inspired by Theo Chocolate's Fig, Fennel & Almond Chocolate Bar; a delectable bittersweet chocolate perfumed with fennel and studded with figs & almonds.

Vegan Cupcakes

This afternoon I baked cupcakes without eggs and butter. Instead, I played around with Moskowitz & Romero's Vanilla Gluten Freedom Cupcakes from their Vegan cookbook Vegan Cupcakes Take Over The World. Substituting oil & flax seeds for the traditional butter and eggs.

Cumin Dusted Pork Loin with Candied Orange Sauce

This dish comes together quickly for a weekend family meal. Toast 1 1/2t cumin seeds in a dry skillet until fragrant. Mix together the toasted cumin seeds, 2 garlic cloves, 1/4-1t red chile pepper flakes, 2t orange zest, 1t sea salt, 1/2t black pepper and pound into a paste using a mortar & pestle, or pulse together in a food processor. Rub the paste onto a 1 1/2lb-2lb pork loin, cover and leave in the fridge to marinate for 3-5 hours, pull the pork out of the fridge 30-45 minutes prior to roasting.

Preheat the oven to 45o degrees F. Place the pork in a roasting pan on the center rack in the oven and roast for approximately 20-25 minutes. Reduce the oven temperature to 325 degrees F and roast for approximately 10-15 minutes until the internal temperature is somewhere between 140-145 degrees F.

Pull from the oven and let rest at room temperature for 10 minutes prior to slicing.
Meanwhile, bring the juice of an orange and scant 1/2 cup of honey to a boil, reduce by half or until the sauce coats the back of a spoon.

Pour over sliced pork loin and serve with fresh orange slices.

Buon Appetito!