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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.