welsōl

Crab Cake Review

 

Crab cakes are one of my favorite foods. When made properly, they have the ultimate texture and flavor combination that is impossible for me to resist. Since I adore crab cakes, I have decided to go on the ultimate gluten-free crab cake endevour. I will be testing various recipes as well as gluten-free frozen crab cakes to find one that rivals any glutenous cake.

My first crab cake review stems from a trip down the frozen food section of whole foods. There is an entire section devoted entirely to gluten-free frozen foods at the Austin, Texas location. As I browsed, I noticed a $4.99 package of frozen crab cake bites. $4.99 is low compared to the $6.99 package of scones that sit petrified to the left. I grab them. Blue Horizon Organic Crab Cakes that are not only g-free, but also organic. Score. I plan out my ingredients for a spicy remoulade sauce and make my way to the checkout line.

Upon returning home, I proceeded to open the package and explore the contents. Inside I found petite little crabby cakes about the size of a quarter in diameter. Dissapointing? Of course. I moved past the small size and baked them in the oven according the the instructions. The resulting crab cake looked pretty good, but we all know that you cannot judge a crab cake on its appearance. The true test comes from taste and texture.

I picked up my first crab cake and it crumbled in my fingers. Hmm? I solved that problem by using a spoon to scoop up the now crumbled bits of what once resembled a small hushpuppy. I practically poured the bite into my mouth and carefully evaluated. No lumps of crab. Strike two. Grainy texture. Strike three. Seafood taste. Oh for goodness sakes what the heck is this?

Alas, I had not found what I was looking for. I say that you devote the $5 to a container of jumbo lump crab and make them yourself.

 

Quinoa

Quinoa is the new supergrain that is rapidly rising in popularity in the American market. Although it is just now making an appearance in North America, South Americans have been eating this little grain for thousands of years.

I love how unpretentious and earthy it is. It is a down-to-earth hippie food that transcends social barriers. Despite the fact that there are French chefs and food snobs who find it unappealing, it is mostly loved for its versatility and nutritious benefits. It can be made into protein bars, cereals, side dishes, casseroles, you name it. Yes, quinoa is the ultimate addition to any meal. One of my favorite ways to enjoy quinoa is as a hot breakfast cereal. It is such a pain to buy gluten-free oats, so I figure quinoa is a more versatile and tasty alternative. Plus, it has fewer carbohydrates than oats and it is a little lighter, making it a great summer breakfast dish.

Breakfast Quinoa

Serves 2

½ cup quinoa

1 cup water

milk (soy, almond, rice, goat, cow, etc…)

sliced peaches

blueberries

brown sugar

walnuts

cinnamon

 

Prepare the quinoa according to the above instructions. Place into two bowls and top with a splash of milk. Top with sliced peaches and blueberries, or any combination of your favorite fruits. Sprinkle on brown sugar, cinnamon, and walnuts. Serve warm.

 

 

 

French Loaf Bread

French Loaf Bread

1 ½ cups rice flour (white)

½ cup sorghum flour

1 cup tapioca flour

2 teaspoons guar gum

1 ½ teaspoons salt

2 tablespoons sugar

1 ½ cups warm water

1 package of fast acting yeast

2 tablespoons butter, melted

3 egg whites, beaten

1 teaspoon of white or cider vinegar

Melted butter for pan and for brushing on top of loaf

In the bowl of a stand mixer fitted with a paddle attachment, place flours, gum, and salt. Whisk until combined and place bowl on stand mixer.

In a measuring cup with 1 ½ cups of warm water, add sugar and dissolve. Add in the yeast and allow bubbles to begin forming. Beat into the flour mixture on medium speed.

With the mixer still running, add butter, egg whites, and vinegar. Beat on high for 4 minutes. Coat hands with water since the dough will be quite sticky. Grease a 9 x 5-inch loaf pan with butter and put dough into pan. Place pan in a warm area and cover with a damp cloth. Preheat oven to 400 degrees F. Allow to sit for 20 to 25 minutes. Bake in a preheated oven for 35 to 40 minutes. Remove from pan and cool on a wire rack.

Bananas Foster French Toast

Bananas Foster French Toast

Serves 6

French Toast:

12 slices of gluten-free french loaf bread*(recipe follows)

4 eggs, well beaten

1 cup half-and-half

1 teaspoon cinnamon

 2 tablespoons sugar

3 tablespoons of butter for melting in skillet

Syrup:

¼ cup of butter

½ cup brown sugar

½ cup pure maple syrup

½ teaspoon cinnamon

3 bananas, cut in half lengthwise and then halved

¼ cup of pecans

¼ cup of dark rum

Preheat oven to 200 degrees F. In a shallow bowl, mix half-and-half, eggs, cinnamon, and sugar. Whisk all ingredients well. Melt 1 tablespoon of butter in a large cast-iron skillet over medium heat. Dip 3 slices of bread in the custard mix, turning to absorb the mixture. Grill the soaked bread on the skillet until golden brown on each side. Transfer French toast to a baking sheet and keep warm in the oven. Repeat with the remaining butter, bread, and custard.

After all the French toast is grilled, add ¼ cup of butter to the cast-iron skillet. Melt over low heat and once melted, add brown sugar. Allow the sugar to dissolve in the butter and then add the maple syrup. Whisk the butter, sugar, and syrup mixture and add in cinnamon. Place bananas in the pan. Cook over medium-low heat. When the bananas soften and begin to brown, add the pecans. Remove the skillet from heat and carefully add the rum. Using a stick flame, ignite the rum and wait for the flames to die down.

Place French toast on plates and top with bananas foster syrup. Top with whipped cream if desired.

 

*French Loaf Bread

Makes 1 loaf or 2 French baguettes

1 ½ cups rice flour (white)

½ cup sorghum flour

1 cup tapioca flour

2 teaspoons guar gum

1 ½ teaspoons salt

2 tablespoons sugar

1 ½ cups warm water

1 package of fast acting yeast

2 tablespoons butter, melted

3 egg whites, beaten

1 teaspoon of white or cider vinegar

Melted butter for pan and for brushing on top of loaf

In the bowl of a stand mixer fitted with a paddle attachment, place flours, gum, and salt. Whisk until combined and place bowl on stand mixer.

In a measuring cup with 1 ½ cups of warm water, add sugar and dissolve. Add in the yeast and allow bubbles to begin forming. Beat into the flour mixture on medium speed.

With the mixer still running, add butter, egg whites, and vinegar. Beat on high for 4 minutes. Coat hands with water since the dough will be quite sticky. Grease a 9 x 5-inch loaf pan with butter and put dough into pan. Place pan in a warm area and cover with a damp cloth. Preheat oven to 400 degrees F. Allow to sit for 20 to 25 minutes. Bake in a preheated oven for 35 to 40 minutes. Remove from pan and cool on a wire rack.

 

 

 

Strawberry Pretzel Salad

Southern Stawberry Pretzel Salad

Crust:

2 cups of crushed gluten-free pretzels (I use the Glutino brand that can be found at HEB, Central Market and Whole Foods)

1/4 cup of sugar

3/4 cup of unsalted butter, melted

Filling:

2/3 cup sugar

2 (8 oz.) packages of cream cheese, softened

1 (8 oz.) container frozen whipped topping (I use all-natural TRUwhip that can be found at HEB or Central Market)

1 (6 oz.) package of strawberry Jello

2 cups boiling water

3 cups sliced strawberries, chilled

Preheat oven to 400 degrees F.

In a medium bowl, stir together crushed pretzels, sugar, and butter. Pat into a 9 x 13-inch pan. Bake in preheated oven for 10 minutes. Set aside and cool completely.

In a medium bowl, beat together sugar and cream cheese until smooth. Fold in the whipped topping. Spread evenly over the cooled crust, ensuring that the cream covers every bit of the pretzel crust. Refrigerate for about 1 hour.

Meanwhile, mix jello mix with boiling water in a heat-proof bowl. Allow to cool while the cream cheese filling chills. After the cream cheese filling is set, place strawberries on top of the cream cheese and pour jello over the mixture (make sure that no pretzel crust is showing and jello is cool to the touch). Cover and chill 4 hours or overnight.

Pound Cake with Mascarpone Cream

Pound cake is a simple dessert. It exudes buttery elegance that few sweet delicacies can surpass. Although it is wonderful plain, it is best served with some type of creamy fruit topping. For this recipe I used  a citrus mascarpone cream because I adore the fresh and light pop of flavor it adds to the cake. So go ahead and have your gluten-free cake and eat it too.

 

Pound Cake with Mascarpone Cream

Makes one 9 by 5-inch loaf

 

16 tablespoons (2 sticks) unsalted butter, cold, plus extra for greasing the pan (you can use a good quality butter like Kerrygold...it is pricey, but will make a world of difference)

3 large eggs plus 3 large egg yolks (free range, large eggs)

2 teaspoons vanilla extract

1 3/4 cups gluten-free cake flour (recipe follows*), plus extra for dusting pan

1/2 teaspoon fine sea salt

1 1/4 cups of sugar (you can use organic cane sugar or regular)

 

Cut butter into 1-tablespoon pieces and place in bowl of stand mixture; let stand at room temperature for 20 - 30 minutes to soften slightly (butter should not exceed 60 degrees). Using a whisk, beat eggs, egg yolks, and vanilla in a bowl until well combined. Let egg mixture stand at room temperature until ready to use.

Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter a 9 by 5-inch loaf pan; dust pan liberally with flour and shake out excess.

In a stand mixer fitted with a flat beater, beat butter and salt at medium-high speed until shiny and creamy, 2 to 3 minutes, scraping boottom and sides of bowl once with a rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take 90 seconds-ish). Once all the sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; is should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high until light and fluffy, 3 to 4 minutes. Remove bowl from mixer and scrape sides and bottom.

In 3 additions, sift flour over butter and egg mixture. Fold in each addition gently and make sure the flour is well mixed in before adding the next addition. Make sure batter is homogenous.

Transfer batter to prepared load pan and smooth surface with rubber spatula. Bake until golden brown and a toothpick inserted in the center come out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn right side up. Cook cake on rack for 2 hours. Slice desired amount and serve with cream (recipe below*), freeze what you don't eat and save for later.

*Gluten-Free Cake Flour

3 cups brown rice flour

1 cup sweet rice flour

1/2 cup tapioca flour

1 1/4 teaspoon guar gum

Mix well and store for later use

*Citrus Mascarpone Cream

Serves 4 - 6

8 ounces mascarpone cream

1/2 cup of whipped cream (horizon organic is a great brand)

1/4 cup of organic powdered sugar

1 lemon zested and juiced

1 lime zested and juiced

1 tablespoon fresh orange juice

1 teaspoon vanilla extract

Beat all of the above ingredients together in a bowl for about 1 minute. Top with lemon, lime, or orange segments. You can also substitute the citrus for fresh raspberries, strawberries, or any other desired fruit.

 

Lime and Ginger Summer Fruit Salad

For too long I have eaten fruit salads that simply don’t work. Fruits haphazardly thrown together in a bowl with little regard to taste and appearance is convenient yes, but yummy? I think not. Well no more. Try one of my favorite fruit and herb combinations for a refreshing change.

Lime and Ginger Summer Fruit Salad

Serves 4

2 teaspoons organic cane sugar

2 teaspoons grated lime zest plus 2 tablespoons of lime juice

1/2 medium honeydew, rind and seeds removed, cut into 1/2-inch pieces

1 mango, peeled and pitted, cut into 1/2-inch pieces

1 teaspoon grated fresh ginger

1 half-pint container raspberries

 

Combine sugar and zest in a large bowl. Using a rubber spatula, press mixture into the sides of the bowl for about 1 minute. Toss melon, mango, and ginger with sugar mixture until combined. Let stand at room temperature, stirring occasionally, for about 15 minutes. Gently stir in raspberries and lime juice. Serve immediately or store in the fridge. Serve slightly cool or at room temperature for the best flavor.

Barbecue Chicken Pizza

Barbecue Chicken Pizza

4-6 servings

 

2 tablespoons of olive oil

1/2 pound chicken tenders

2/3 cup plus 2 tablespoons of your favorite barbecue sauce (I prefer a sauce on the sweet side for this recipe)

Gluten-free pizza dough (use your own recipe or use the one below*)

3/4 cup of shredded Gouda

1 cup shredded fresh mozzarella

1/8 cup of Parmesan

4 tablespoons chopped fresh cilantro leaves

 

Preheat oven to 425. Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown. Remove from heat. When chicken is cool enough to handle, dice chicken and toss in two tablespoons of barbecue sauce.

Pat out pizza dough onto a 15 X 10 inch rectangle pan that has been well oiled with olive oil and then dusted with corn meal. Bake dough for 10-12 minutes. Remove from oven and spread the rest of the barbecue sauce on the pizza. Top with cheeses and chicken. Place in oven and bake for an additional 8-10 minutes. Remove from oven and sprinke cilantro over the pizza. Cut pizza into squares and serve.

*Gluten-free Pizza Crust

1 cup sweet rice flour

1 cup brown rice flour

1/2 cup tapioca flour

1 cup warm water (110 degrees F.)

1 package dry, active yeast

1 tablespoon sugar

3 tablespoons of olive oil (plus more for pan and for oiling hands to spread out dough)

1/2 tablespoon apple cider vinager

1-2 teaspoons salt

1/2 teaspoon guar gum (or 1 scant teaspoon xanthan gum)

 

In a measuring cup whisk water, yeast, and sugar. Allow to rest for 5 to 10 minutes so the yeast can proof.

In a mixing bowl, combine olive oil, apple cider vinager, salt, and guar gum. Add the proofed yeast mixture. Whisk to combine. Add the three flours to the wet ingredients. Mix dough by hand for 2-3 minutes. Let rest for 15 minutes. Pat dough into a rectangle shape onto the pan and let rest for another 15 minutes. Bake for 10-12 minutes in a 425 degree oven. Add toppings. Bake for another 8-10 minutes. Remove from oven and serve.

 

Espresso Brownies

Everyone loves a fresh baked brownie. They are sweet, chocolaty, and perfect with a large scoop of ice cream. One might think that a gluten-free brownie would taste like anything but a brownie. That is what I thought before I baked my Espresso Brownies “gluten-free style”.

The day before a family event, I decided to bake some regular brownies to feed my extended family. As the fragrance wafted through the kitchen, I immediately decided that I needed to make some without wheat flour for myself. It was then that the light bulb went off. I resolved to conduct an experiment to see if my gluten-free brownies would stand up to the flavor of a regular brownie.

The results of my experiment were shocking. No one could tell the difference between the brownies with wheat flour and the brownies with rice flour. Needless to say, both pans of brownies were eaten within 24 hours.

 

Espresso Brownies

Makes 16 servings

Brownies:

1/2 cup unsalted butter

2 tablespoons warm water

3 teaspoons instant espresso powder

1 cup organic cane sugar

2 eggs

1 teaspoon of vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup sweet rice flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3/4 cup of semi-sweet chocolate chips (make sure they are gluten-free and don't have tons of additives and preservatives)

Espresso Glaze:

2 tablespoons of water

2 teaspoons of espresso powder

1 teaspoon vanilla extract

1 cup of organic powdered sugar

1 tablespoon unsalted butter, room temperature

Preheat oven to 350. Grease and flour an 8-inch square pan (I used safflower oil and rice flour). In a large saucepan, melt 1/2 cup of butter. While the butter is melting, dissolve the espresso powder in the warm water. Remove from heat and let cool for about 2 or 3 minutes. Stir in sugar, eggs, espresso mixture and vanilla. Beat in 1/3 cup of cocoa. Add flour, salt, and baking powder. Stir, but do not overmix. Add chocolate chips. Spread into prepared pan. Cook for 25-30 minutes or until a cake tester comes out with a few crumbs but not wet. Remove from oven and cool completely.

Dissolve 2 teaspoons espresso powder in with 2 tablespoons of water in a medium bowl. Whisk in vanilla. Add powdered sugar and whisk until smooth (You may need to add a little more powdered sugar to thicken the mixture).

Pour glaze over brownies and refrigerate until set. Serve and enjoy every morsel!

 

Basil Pesto Rotini

Pesto or Pesto alla genovese, is a versatile and wonderful concoction that originated in Genoa. Although there are many variations (the French version pistou, for example), I stick to the classic mixture of basil, nuts, olive oil, garlic, salt, and the occasional smidge of Parmigiano Reggiano.

 

Basil Pesto Rotini

4-6 servings

1 pound of gluten-free rotini pasta

1/2 cup of basil pesto (see recipe below)

1/4 cup of Asiago or Parmigiano cheese (optional)

salt and pepper to taste

 

Bring a large pot of salted water to a boil over high heat. Cool pasta until tender, but still somewhat firm to the bite, stirring occasionally (8-10 minutes). Drain and place in a large serving bowl. Toss in pesto so that each piece of pasta is covered. Top with cheese and add salt and/or pepper. Serve immediately.

Basil Pesto:

3 cups of fresh basil, stems removed

2 cloves of garlic, peeled

1/2 cup of pine nuts, walnuts, or pecans

1/4 - 1/2 cup of olive oil, as needed

1/2 cup of grated Parmigiano (can be omitted)

Pinch of salt

 

Combine all ingredients except for the olive oil in a food processor. Pulse until ingredients begin to form a paste. Slowly add olive oil while the food processor is on. Test for adjustments to your liking (you might want more salt, garlic, etc... depending on your personal preference). Use immediately or cover and chill.