baking without butter and wheat

Posted on August 7, 2013 by hilary924

i've been trying something a little new . . . gluten-free and/or vegan baking. this is partly because, well, i moved back to california. but also because my main baked goods audience has shrunk to the very lovely people who work for the somm.

and they HAVE to like my baking! it's a win win win.

just kidding.

i'd already gone down the gluten-free road for the yogi. and after having read about how terrible wheat is for you.

plus there are so many fun types of flour out there! i now own about 10 varieties taking up precious freezer space. right next to my highly glutenized leftover bagel dough. whee!

i do not yet have an opinion on what type of flours i like best. luckily, there are many wonderful bloggers who regularly share their wisdom. i've been spending time with gluten-free girl who has many great recipes and some really lovely writing on her blog. she has a great post on how to put together your own gluten-free flour blend. it doesn't require you to buy anything that sounds too crazy (xanthan gum? seriously? isn't avoiding words like that WHY we bake at home?).

almond and coconut were my gateway flours. who doesn't like almonds and coconut?

also, chocolate?

i pulled this recipe from the new york times, which also likes them some gluten-free girl. i skimped on the bananas – don't do that! add plenty of chocolate chips. almond, buckwheat and rice flour are the stars here, but next time i'd cut back on the buckwheat. you want something lighter to really let the chocolate and banana sing.

served warm out of the oven, these didn't immediately seem gluten-free. want a close up of that tender crumb?

pretty normal, right?

but do NOT give them to your vegan friends. there are eggs and buttermilk in there, the sneakers. plus, we've got something else for them.

there are a number of vegan alternatives for eggs. so much good learning, and i would especially like to thank the kind woman who saved me from myself in the tofu aisle at the food co-op.

yeah, i'll pause to let that sink in. caleeefornia!

the tofu you want, that tofu is not in the refrigerator section of the market. it's the shelf-stable stuff. but i went for the flax seed slurry substitution.

slurry! almost as good as shelf-stable tofu.

just mix one teaspoon ground flax or chia seeds with three tablespoons hot water for every egg you're replacing. let the slurry sit, then add to the batter.

ground flax seeds can be found in the oatmeal and hot cereals section, NOT with the various gluten-free flours and starches in the baking section.

are you writing this down?

also, skip the honey and use agave. skip the buttermilk or yogurt and use unsweetened vanilla almond milk.

double the blueberries. whip yourself up some blackberry jam.

have yourself a muffin fest.

Vegan & Gluten-Free Buckwheat Blueberry Poppyseed Muffins

Adapted to be vegan from the New York Times

180 grams (1 1/4 cups, approximately) buckwheat flour
100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix*
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3.5 grams (1/2 rounded teaspoon) salt
2 eggs or 2 teaspoon ground flax seeds mixed with 6 tablespoons hot water
125 grams (1/3 cup) agave syrup
360 grams (1 1/2 cups) unsweetened vanilla almond milk
75 grams (1/3 cup) canola or grape seed oil
5 grams (1 teaspoon) vanilla extract
2 cups blueberries
10 grams (1 tablespoon) poppy seeds (more to taste)

*For the gluten-free flour mix I used about 70 grams of a mix of teff, almond and rice flour and 30 grams of arrowroot starch.

Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.

In a separate bowl combine ground flax seed and hot water. Stir and let sit for a minute. Beat in agave, almond milk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.

Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 20 to 25 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.

Best served with some sort of butter product (that means Earth Balance for you vegans) and jam.

Yield: 12 muffins (1/3 cup muffin tins)

Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

roasted tomatillo & corn salsa

Posted on August 4, 2011 by hilary924

this salsa is a major victory. i mean, it tastes great – smoky and tangy and sweet and spicy – but the victory comes from the fact that it was produced and consumed without harm to myself or the kitchen.

the last time i made this salsa, i felt like i was starring in my very own adam sandler movie. jalepeno in my eye, me futily splashing it with water while the sommelier frantically googles for antedotes, then milk everywhere – especially crusted around my red, swollen face. add in a huge, bleeding cut in my fingertip to distract me, and to top it off, we inaugurated the kitchen fire extinguisher when the broiler got the best of the homemade tortilla chips.

not my finest hour.

at multiple points during this experience, the sommelier suggested perhaps some takeout from the lovely chicken place down the street might be a good idea. this is why he was better in economics . . . he knows a sunk cost when he sees one and is ready to move on.

but i'm a crazy cook, so i persisted. and was rewarded with yummy tomatillo salsa!

this time, having only slightly learned from past mishaps, i decided to step it up and char both the corn and the tomatillos. which i mananged without burning ANYTHING. so, let's get started.

have you met the tomatillo?

when you pull off the papery skins, they kind of look like little, unripe tomatoes. they're a little sticky, so you have to give them a good rinse.

to make salsa, you can blend them up raw, or roast them under the broiler.

kind of looks like a marimekko print, don't you think?

i went for roasted, because i also wanted to add some charred corn. i'd never done this before. now i've done it twice without burning anything that wasn't meant to be burned! progress!

the corn does pop a little, and the inevitable corn silk stuck between the kernels does flare up and burn off a bit. it kind of freaked the sommelier out, cause he knew i was up to no good. but i stood back at a safe distance. had the fire extinguisher out and ready (this particular kitchen safety measure, like the knife skills lesson, was totally the somm's idea). we worked through it, and it was worth it.

fact: add this stuff to roasted cherry tomatoes with some lime, cilantro, salt & pepper and the barest splash of balsamic and you'll have yourself a lovely summer salad. or, enjoy while standing at your cutting board and trying not to drop any on the floor. mmm.

but we're focusing on the tomatillo today.

blend up your roasted tomatillo with some onion, jalepeno, and lime juice. stir in the corn, chopped cilantro and salt to taste.

total victory. and yes, this time we skipped the homemade tortilla chips.

Roasted Tomatillo & Corn Salsa

adapted from Simply Recipes, via Kuhn Orchards at my local farmers market

1 1/2 lb tomatillos
2 ears corn
1/2 cup chopped white onion
1/2 to 1 lime, jucied, to taste
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
1/2 cup cilantro leaves
Salt to taste

Remove papery husks from tomatillos and rinse well. Slice in half and roast, cut side down, under the broiler until almost black.

Husk corn and char – carefully – over a gas burner. Slice kernals from cob.

In food processor, blend tomatillos with onion, lime and jalepeno. Place in bowl, and stir in cilantro and corn. Season and enjoy!

easy summer pork tenderloin with peaches

Posted on August 1, 2011 by hilary924

reader, brace yourself. this recipe is super easy, but it is going to require you to get up close and personal with a big hunk of raw meat.

if you are like most of my friends, you look at raw meat and start slowly backing away. do not be afraid. it will be worth it.

the challenge is the rub. here it is, in my adorable morter & pestle (one of the lovely wedding gifts i kept – thank you cousins!):

this is about 4 cloves of garlic, and powdered curry, cinnamon, & ginger. and maybe some salt and pepper. all mashed up. with a little olive oil, but i had a super hard time getting the oil to come together with the spices in the mortar. try a bowl and a fork.

now, apply to your pork! you have to work it in there. use some elbow grease. get to know your tenderloin. think about how tasty it's going to be.

you're going to want to sear this bad boy in a pan that you can then just pop into your oven to finish it off until the center of the thickest part of the meat is 145 degrees.

do you have a meat thermometer? you should get one. mine is digital and fancy-pants and ridiculously expenseive (and purple!) but super worth it. you don't have to spend that much. but a thermometer is really the only way to know your meat is cooked properly. don't blame me, blame harold mcgee.

see how nice and browned it got from the searing? yum.

you want to let your pork rest while you make the peach compote. if you slice into the meat too soon, it'll look raw in the middle, cooked on the outside, and dry, dry, dry because all the juices'll just be a puddle on your plate. not yummy. resting lets all the juices redistribute throughout the meat. evens out the cookedness (yes i know that's not a word) of the meat.

and you have other things to deal with: tomatoes, corn and peaches!

well, first you want to soften some onions in your pan – leave all the good porky bits in the bottom to help flavor them up. but careful not to grab the handle while you're sauteing. it's hot, people – it was in the oven. and if you grab it, it'll leave you trying to finish dinner while holding an ice pack and that's just no fun. not that i would know from experience or anything.

next, add the good stuff shown above and a healthy amount of fresh herbs – i went with thyme. i heart thyme.

this isn't a 30 minute meal. but it's pretty close. and it's pretty good.

Easy Summer Pork Tenderloin with Peach, Corn & Tomato Compote

Adapted from Epicurious

4 garlic cloves
2 tsp powdered ginger
1 tsp ground cinnamon
1/2 tsp curry powder
1 (3/4-pound) pork tenderloin
Olive oil
1 medium onion, chopped
3/4 pound tomatoes, cut into 1-inch pieces
1 peach, chopped
1 ear corn kernels
2 teaspoons chopped thyme

Preheat oven to 425°F with rack in middle.

Mash garlic, spices, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.

Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes, peach and corn and sauté until just softened, 3 to 4 minutes. Stir in thyme.

Slice pork and serve with compote.

Manchego's Kitchen

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Category Archives: Gluten-Free

baking without butter and wheat

roasted tomatillo & corn salsa

easy summer pork tenderloin with peaches