Feeding Others

When I think about cooking for others, whether I'm taking food to them or inviting them to dine here, I get major stage fright. Now why would that be? I love cooking, and I love people. I love feeding my family, and making food for my parents or my in-laws has never been quite so intimidating. Of course I always want the meals I make to taste good, but I take it to a whole new level when I'm cooking for others: I don't even know what to make.
My anxiety over this has made me think about my kitchen, my staples. Everyone has staple pantry items, whether they are conscious of it or not. Part of my dilemma came when I realized I cannot use two of my staples in this particular instance. And that I cannot go to the store. I didn't really realize before how much I depend on citrus (especially lemons), tomatoes, and general spiciness in my cooking. Many of our dinners include all three, but most contain at least one of those key elements. Add a concern for type of cuisine and you've got one frozen chef. Looks like it's time to broaden my horizons a bit.
Of course some of the best meals to take to people are the ones I would overlook. I feel pretty confident about most of my soups. Crockpot barbecue chicken or pork is a standby classic. I sometimes forget that making dinner for someone else doesn't mean you have to put in a lot of work--using my crockpot is certainly not cheating. Is it simply pride on my part, wanting others to wish I would cook for them every night? I'm afraid this cooking blog may attest all well to that possibility.
My anxiety also brings to my attention my commitment issues. I have been making efforts to learn to make all kinds of food with all kinds of techniques. Maybe now it's time to specialize a little more, focus on a specific type of food until I can cook it really well. Like Pancakes. =)
I know what I'm going to make for our neighbors tonight--chicken tagine. I really hope they like it, but if not, that's okay too. So no more worrying about me. This has made me wonder, though, when you make dinner for other people, what do you make? What is your favorite take-away and your favorite dinner party fare?

Gluten-Free Blueberry Pancakes

It's official: coconut flour is here to stay. It improves the texture without the starchiness. Today's Sunday Pancake Special: Blueberry Pancakes.
I got the base for this recipe from my mother-in-law, and they have been quite tasty. For a lower-fat version, you can substitute yogurt or applesauce for the oil. I was out of oil, so I tried yogurt. I'm glad to know that works in a pinch, but next time I don't think I'll worry about the 1 teaspoon of oil. You can also make these with all rice flour.

Gluten-Free Blueberry Pancakes
½ cup regular rice flour minus 1 Tablespoon
1 Tablespoon coconut flour
¼ teaspoon salt
1 teaspoon baking powder
1½ teaspoons sugar

1 egg
1 teaspoon corn oil
¾ cup buttermilk

¼ teaspoon baking soda

1/4 cup to 1/2 cup blueberries.

Mix together the dry ingredients. Set aside.
Mix together the egg, corn oil, and buttermilk. Add the baking soda.
Add the dry ingredients and mix together.
Fold in the blueberries, if using.
Grease heated pan and pour batter onto hot pan by ladles full.
Serve with maple syrup, honey, or other syrup of choice. Or not. Mmmm.

Coconut Flour and Blitztorte! (gluten-free lemon cupcakes)

I always feel that German titles should end with an exclamation point, especially when the title happens to mean "quick lemon cake!" Oh, so this one gets an exclamation point in English too.
Week two of the pancake themed-tradition and I'm already changing the subject. Cupcakes aren't exactly the health food I have been trying to feed my family either. But in the name of culinary science, I carry on.
The original recipe comes from The Joy of Cooking, and chances are, it's fantastic. The thing is, this is my first time making this cake, and I've already strayed from the recipe quite a bit. Here's what I've done. I'll let you know how it works once they've cooled. They're out of the oven, they're lemon scented (as promised), but also with a hint of coconut. And they did not rise above the top of the pans...
Coconut flour. I happened upon its existence on a website the other day. The writer glorified coconut flour as a gluten-free sweet savior of sorts, so off the PCC I went. I am excited to see all the different kinds of flour Bob's Red Mill produces (and labels so clearly): almond, hazelnut, carob. I've known about tapioca and potato (hello delicious pizza and scones), but green pea and black bean? Intriguing. Anyway, in my new-food excitement, I bought some coconut flour. Because I would love to make a light, fluffy chocolate cake for my son's first birthday next month.

Gluten-Free Blitztorte Cupcakes
3/4 cup rice flour
1/4 coconut flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter

1 cup sugar

3 large eggs

1 teaspoon grated lemon zest
2 Tablespoons lemon juice (about one lemon; you'll have left over zest)

1/3 cup chopped or sliced natural (unblanched) almonds or other nuts (optional, for topping)
1 heaping Tablespoon sugar (optional, for topping)

Preheat the oven to 350. Grease and flour one 8x2" round pan or line the bottom with wax or parchment paper, or prepare cupcake pan
Whisk together the dry ingredients.
In a large bowl, beat the butter until creamy, about 30 seconds.
Gradually add the sugar and beat on high speed until lightened in color and texture, 3 to 5 minutes.
Beat in eggs one at a time.
Beat in the zest and lemon juice.
Stir in the flour mixture just until smooth. Scrape the batter into the pan and spread evenly. If desired, sprinkle the top of the mixture with 1/3 cup chopped or sliced natural almonds or other nuts and 1 heaping Tablespoon of sugar.
Bake until a toothpick comes out clean when inserted in the middle, about 30 to 35 minutes, about 20 minutes for cupcakes. For a real treat, try baking cupcakes in ice cream cones (bake for about 25 minutes). Let cool for about 5 minutes before removing from pan.
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The verdict: When they were warm, they were a little too soft and moist, but the flavor was delicious. As promised, the coconut flavor was not too noticeable. The next day Brad told me the cupcakes were delicious and worth making again. Next time I'll try the topping or a different icing (not cream cheese, it's too heavy) and mixing sorghum in instead of some of the rice flour.
Overall, delicious and easy. And I think coconut flour is here to stay.

A New Sunday Tradition

Pancakes. For this month anyway. Every year our church schedule changes, and for 2009, we meet in the morning. This means long, leisurely Sunday afternoons. I have decided this is prime time to try some new baking and bread-like recipes. There may be a name for the compulsion I feel to go through The Joy of Cooking edition I own and, by category, try every recipe I possibly can. Of course I only have gluten-free flours in the house, so hopefully that won't add too much drama.
Today's treat: Silver Dollar Hots.


image from here.

The most delightful part of these tasty little pancakes: their size. It's satisfying to see about 40 miniature treats cooling on the plate.
These actually worked quite well gluten-free, too. I served mine with honey, but next time I will make sure I have some pure maple syrup to try them with.

Silver Dollar Hots, Gluten-Free
adapted from The Joy of Cooking

2 large eggs

1 cup sour cream
1/4 rice flour (or all-purpose)
1-1/2 Tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
Pure maple syrup, fresh fruit, honey, or fresh fruit jam, for serving
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Whisk in the remaining ingredients.
Spoon 1 Tablespoon of the batter onto the hot griddle or pan for each pancake, nudging the batter into 2-1/2 inch rounds. Cook until the top of ea h pancake is speckled with bubles and some bubbles have popped, then turn over and cook until the underside is lightly browned.
Serve immediately with desired toppings.

Resolute

Holidays + a trip home = maximum indulgence conditions. Chocolate. Ice cream. Indian food. Candy. Cheese. I probably could use more self control this time of year, but honestly I find it so much easier to cut back on sweets after taking a vacation from self-restraint. So for a couple weeks I let myself eat a banana split and then finish off a Hershey's Cookies and Cream bar and then maybe drink some hot cocoa. During the holidays, my sweet tooth knows no bounds.
We're back in our own place now, and ready to settle into some healthier habits. After a sweet vacation, my mind clears and I focus more on what I want my normal life to be like. Can there be chocolate? Maybe a little hot cocoa now and then. Can there be Indian food? If you allow me to call what I prepare from my best recipes Indian food, then yes, that will be in my new reality as well. For me, though, there are only two realities--the sweet vacation and the healthy home life. I have yet to find that in-between place where chocolate bars disappear in small increments and the first signs of stress do not lead to a disappeared bag of chocolate chips. Perhaps my food journey will lead me there someday, a balanced and golden place in my opinion, a place where you can have your cake and eat it (slowly!) too. For now I'll stick to my all-or-nothing approach. Which brings me to my new year's resolutions.
As I've thought about what I want my life to be like starting in 2009, one of the strongest visions that materializes is all about food. More fruits and vegetables, home-baked (gluten-free) breads, and a clean kitchen are part of the picture. I also want to continue my cooking and baking education. I have learned so much and we have tried so many new foods, but I still have foundation to lay. I hope to share my successes here, and learn from the recipes that fall apart.
So in 2009, I resolve to nourish my family with healthy, fresh food and to write all about it. I want to make this my healthiest year ever and to find or create better gluten-free foods for my husband. If that's not enough, I'm sure I'll find something else to do too.
What do you resolve to do with 2009?

Pacific Northwest Salmon Chowder and Gluten-free Muffins

I think one of the highest compliments you can give someone about their cooking is asking for their recipe. We had some friends to dinner the other night and they raved about this chowder. In this case, as with most of my cooking, I'm simply the lucky one who found this recipe. The muffins are reminiscent of cornbread and really, cornbread would be excellent with the chowder. We enjoyed the simplicity of the muffins with apricot jam. Following, by request, are recipes for both. The salmon chowder is another delicious find in The Joy of Cooking.

Pacific Northwest Salmon Chowder

1 cup heavy cream

1 Tablespoon unsalted butter
2 medium leeks (white part only), cleaned thoroughly and chopped
1/4 cup dry vermouth (I used more vegetable broth; a little lemon juice or some kind of fruit juice would be a recommended substitution as well)
1 clove garlic, minced

3 cups fish stock, fish fumet, or fish broth (I used vegetable broth and added a few dashes of fish sauce)
2 red or white potatoes, diced
1/2 teaspoon salt

1 salmon fillet (about 12 ounces)
1/4 teaspoon ground black or white pepper

small dill sprigs (optional for serving)

In a small saucepan, simmer the cream over medium-low heat, whisking occasionally, until reduced to 2/3 cup.
Meanwhile, melt butter in a soup pot over medium heat. Add leeks, dry vermouth or stock, and garlic and cook until leeks are tender but not browned, 5 to 10 minutes.
Stir in fish stock, diced potatoes, and salt.
Bring to a boil, reduce heat, and simmer until the potatoes are cooked, 10 to 15 minutes. Reduce the heat to medium-low. Add the reduced cream along with the salmon and pepper.
Simmer just until the salmon is cooked, 8 to 10 minutes, depending on the thickness of the fish. Gently break apart the fillet with a wooden spoon. Serve immediately, garnished with dill sprigs.
Serves four.
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These muffins are really easy to throw together, and can be used as a base for many kinds of muffins. We owe this one to Betty Hagman, the gluten-free gourmet herself (The Gluten-free Gourmet Revised edition)

Quick and Easy Muffins

¼ cup sugar
2 Tablespoons butter
2 eggs

1 cup rice flour, or 1/2 cup rice flour, 1/2 cup sorghum flour
¼ teaspoon salt
¼ teaspoon xanthan gum
2 teaspoons baking powder

½ cup milk or nondairy liquid (juice is good)

¼ teaspoon vanilla

Grease 8 muffin cups, or line with paper muffin cups.
In a mixing bowl, cream together sugar and butter.
Beat in the eggs.
Sift together the flour, salt, xanthan gum, and baking powder and add to the egg mixture alternately with the milk. Don’t overbeat. Stir in the vanilla.
Pour into muffin cups. Bake at 350° for about 20 minutes.

Variations
Blueberry Muffins: add 1 to 1½ Tablespoons fresh or frozen blueberries
Cranberry Muffins: add 1 to 1½ Tablespoons fresh or frozen cranberries
Raspberry Muffins: add 1 to 1½ Tablespoons fresh or frozen raspberries
Lemon Poppy seed Muffins: 1 Tablespoon lemon zest and 1½ Tablespoons poppy seeds
Coconut: add 1 to 1 1/2 Tablespoons coconut

Easy Incredible Eggs

Eggs are magical. Really. They have such power and only use it for good--they bind, smooth, fluff, soften. AND they taste pretty good on their own, especially in the recipes below.
Eggs for dinner are so fast and easy--and they don't have to be part of a breakfast combo plate. Maybe I'm behind, but I didn't know that. These recipes could make you a believer too.



photo by sir chalky

Southwestern Eggs

2-16-ounce jars salsa
8 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1 avocado, diced (optional but so good!)
1/2 cup sour cream (optional)
1/4 cup cilantro leaves (optional)
8 ounces tortilla chips

Pour the salsa into a large nonstick skillet over medium heat. Cover and heat until warmed through.

Break 1 egg into a small dish and slide it gently into the salsa. Repeat with the remaining eggs. Season with the salt and pepper. Cover and cook to the desired doneness.

Divide the eggs and salsa among individual plates. Top with the avocado, sour cream, and cilantro and serve with the chips.

Makes 4 servings
recipe from Real Simple magazine; find it online here.
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Lynne Rossetto Kasper of "Splendid Table" shared this recipe by Sally Swift from their book The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show in one of her weekly newsletters. I highly recommend the newsletter--thanks Whitney! More info here.
The rest of these notes come directly from her newsletter.

Crispy Tortilla Eggs with Avocado and Lime

The recipe for this dish, at its most primal, begs for variations, so follow your heart: add shrimp, roasted chiles, olives, fresh herbs - you get the idea.

• 3 tablespoons good-tasting extra-virgin olive oil, or more as needed
• 4 stale corn tortillas, cut into long narrow strips
• 2 tablespoons chopped mild onion
• Salt and fresh-ground black pepper
• 6 eggs, beaten
• 1/3 cup good-quality salsa
• 1/3 cup crumbled mild cheese, such as Monterey Jack or Brick*
• 1 avocado, sliced
• 1 lime, halved
• 1/4 cup Mexican crema, sour cream, or plain whole-milk yogurt (optional)

1. Film a large saute pan with the olive oil, and heat over medium-high heat until the oil looks wavy. Add the tortilla strips and fry until they are beginning to crisp, about 1 minute. Don't move them around too much; let them crisp on one side and then turn them.

2. Add the chopped onion and continue frying until the tortilla strips are crispy and nicely browned. Season with salt and pepper. Remove from the heat and spoon off any extra fat, reserving 1 tablespoon in the pan.

3. Return the pan to the burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about 3 inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.

4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime, and if you wish, the crema or sour cream.

Makes 4 servings.

LYNNE'S TIPS

Look for organic sprouted-corn tortillas in your supermarket freezer case. They are toothy and rustic and very delicious. We like the Food for Life brand out of Corona, California (www.foodforlife.com).

A nonstick pan works well here. If you are using a conventional pan, be generous with the oil.

*Brick is a semi-soft, cow's milk cheese that melts into a smooth, gooey wonderfulness. It's the one to pick for grilled cheese sandwiches and burgers, quesadillas, stratas, and all kinds of egg dishes.