Tag Archives: cook book

Inspiration: MIDNIGHT BAGUETTE and Noglu

baked buckwheat baguette

I have to say that as long as I make the baked good from scratch, I have very little guilt about eating it.  Even if it is a baguette at midnight.

I was inspired today after stopping in at Noglu, a 100% gluten-free restaurant in Paris with everything from burgers to pastries.  It’s no surprise they are expanding to a new takeaway location– they produce some killer looking gluten-free goodies.

Anyways, a simple shout-out to Noglu Paris and a thank you for inspiring me to make a gluten-free baguette ce soir.  The Bubble Child cookbook will be released soon, so keep your eyes out for it to get my bread recipes. : )

before baking baguetteMr. Mojo’s risin’

 

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Homemade Caramelized Honey Oat Bran Bars

oat bar with creamy seed butterIt’s almost like I just want to slide down the middle of this bar.  You know… imagine it.

Food can inspire strange behavior.  No food inspires even stranger, so let’s carry on now.

I find caramel made from honey to be a delightful little composition.  Especially if there is some form of sea salt added to it.  Perhaps a little oil.  Oh, lookey here, there’s both!  This recipe for a healthy and gluten-free granola bar has no refined sugar at all and is high in fiber (good for your arteries, yeah!).  A really nice natural energy boost by itself if you’re pragmatic, a healthy way to get that sweet fix after a meal if you’re a touch more hedonistic.  Like, a touch.

wrapped oat bars

Caramelized Honey Oat Bran Bar

-gluten, nut, soy, corn, egg-free.  Vegan with substitutions-

1/4 cup neutral oil

1/2 cup honey (or 1/3 cup agave nectar for vegan)

1/8 tsp. sea salt

1/2 tsp. pure vanilla (optional but good)

1 1/8 cup gluten-free oat bran (available at health food stores or online here, also known as “son d’avoine”)

Preparation time: 2 minutes

Cook time: about 4-5 minutes

Serves about 10-12 easily (makes a plaque of bars)

honey caramel1. Heat oil, honey, salt and optional vanilla in a saucepan over medium-high heat.  If you have a thermometer, insert it and bring mixture to 135 degrees F (270 degrees C) or until it bubbles like shown at left and starts to turn a little darker in color.  Immediately remove from heat.

oat bars2. Add oats to pot and stir with spatula until coated.  Let sit, stirring every 2 minutes, for 10 minutes to cook the oats to make them more digestible.

silpat granola3. Spread on a silicon baking sheet (or an oiled baking sheet or parchment paper) to desired thickness.  With spatula, or a dull knife, outline the shape you want to cut.  Let cool then cut and wrap individually to be all precious.

Since you cooked your sugar to a “soft-crack” phase, meaning it will be a harder caramel, let it cool to solidify a bit so it’s not just a gooey mess.  I’ve been storing my bars in the fridge, as it’s warmer out now, but you can store them room temperature if you want to keep them more taffy-like with the heat.  Ah, that sounds nice, too.

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PIZZZA: gluten-free flax seed crust

domain_name-So, that was weird.  I suppose moving countries has more logistical difficulties than visas and languages and learning when to smile or not (hello Paris metro system).  It also involves not receiving bills and not knowing you’re not receiving bills and suddenly having your web-site host cut you off.  Bills are found, domains are renewed, and we’re back and rockin’.-

Anyyyways,

homemade pizza flax seed crust gluten freeHOMEMADE PIZZA!!!

: ) gluten-free, vegan.

Your stomach has grown, admit it.  After all the turkey, ham, scalloped potatoes, yams, hashbrowns for breakfast because why not it’s the holidays, yeah, it’s swimming with space.

You probably want something like pizza but totally don’t want to eat it because you feel like you’ve gone too far.

Well, that’s good.

IMG_8081<–because I’m lower in fat than an egg!  I also talk!  Amazing pizza crust I will be.

Upon returning home from a French-Grandma-created food holiday season in the Burgundy countryside (I ate a ton), I got diligent revising the Second Edition of the Bubble Child cookbook.  This little pizza IMG_8089miracle was born from that.

Perhaps your eyes (like mine) are still bigger than your stomach after all of that celebrating.  Go’on… cure that with pizza.  The only thing too full will be your to-do-list of toppings after trying this crust.  Somehow this gluten-free tastiness is vegan… meat-lovers, feel free to top it with ham.

Flax Seed Pizza Crust
Gluten, nut, soy, corn, dairy-free.  Vegan.

1 tbs. grapeseed oil
1/4 cup whole flaxseeds
1/4 cup + 2 tbs. water
1 packet (8g) fresh yeast (baker’s yeast)
1/2 cup brown rice flour
2 tbs. corn or potato starch
1/2 cup room temperature water
1 tbs. honey or agave nectar
1/4 tsp. salt
2 tsp. apple cider vinegar
2 tsp. olive oil

Preparation time: 20 minutes + 3 hours rising time
Cooking time: about 15 minutes
Yields two small or one large pizza crust

1. In a sauté pan, toast flaxseeds in 1 tbs. grapeseed oil over medium heat for about 1 minute, stirring constantly, or until you hear them start to pop like popcorn.  Immediately remove from heat add 1/4 cup + 2 tbs. water.  Blend in an electric blender until mixture is white in color and creamy.  Set aside.
2. Combine yeast, flour, and starch in large bowl with a whisk.  Add 1/2 cup room temperature water and stir with a spatula for 2 minutes.  (Or in an electric mixer with a paddle attachment over low speed.)  Add honey or agave and salt.  Mix for another 6 minutes.  Mixture should be thickened enough to hold up a credit card if inserted.  Add vinegar and olive oil and mix for another 2 minutes.
3. Form into a clean mound in the middle of the bowl and cover with a damp towel.  Let rise for 15 minutes.  Mix with spatula again, return to a clean mound, cover, and let rise for 2 hours covered with a damp towel.
4. Mix with spatula again, and spread onto parchment paper in the size circle you want your pizza to be.  Cover with a damp towel (making sure it doesn’t touch the mixture) and let rise for another 30 minutes to an hour.
5. Preheat oven to 400 degrees Fahrenheit with your pizza pan or baking sheet already inside.  Remove baking sheet from oven, put parchment paper with pizza dough directly on top of hot sheet pan, and pre-cook for 5 minutes.  Remove, let cool a few minutes, and brush gently with olive oil.  Cover with desired toppings.  Bake for another 5-10 minutes, or until edges are browned, bottom is cooked, and toppings are crisped to your liking.
fresh out of the oven bubble child flax seed pizza crust

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You say ginger, I say salad dressing.

creamy ginger garlic salad dressingPerhaps it’s because I grew up in California where salads are largely considered a main course, and therefore have to taste beyond boring in order to be acceptably served and appreciated by ginger lemon sesame seed blenderboth those consuming them and those putting them out.  (Should I have to serve nothing but salads at a restaurant, they’d better be damn good.)

Or, perhaps it’s because I like flavor and I don’t think that healthy, gluten-free, dairy-free, what have you, be void of the reason we eat: Pleasure!  (And nutrition and surviving, blah blah.)

creamy dressing drizzleThis salad dressing has got some zing, and is super simple to make in your blender.

<–Try serving it over some crunchy greens or arugula with pickled beets or tomatoes, some sort of aged cheese or garbanzo beans, and a topping of gluten-free cracker or brown rice for something fabulous.

Creamy Ginger Garlic Vinaigrette

-Nut, gluten, dairy, & corn-free-

1 clove garlic, lightly diced

1/2 of the size of your clove of garlic’s worth fresh ginger, lightly diced

a pinch fresh lemon zest

1 tsp. tamari (gluten-free soy sauce) or 1/4+1/8 tsp. salt for soy allergies

2 tbs. red wine or apple cider vinegar

2 fresh basil leaves (optional)

1 tsp. sesame seed oil

3 tbs. sunflower seed, safflower, flax seed, or canola oil (can use olive oil but won’t refrigerate as well)

Method:

Blend ginger, garlic, vinegar, soy sauce, and lemon zest in a blender.  Add oils and optional basil.  Blend until creamy.

ginger dressing salad with toppingThis probably takes less time than picking out a store-bought dressing in Trader Joe’s, no? 

 

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Buckwheat Herb Focaccia Loaf

focaccia top viewHaving an hour commute each way to my day of cooking in Paris has been enlightening in many ways: I have a daily moving catalogue of a variety of fashion blogs, a memorization of how to beg for you and your dog as a Parisian gypsy (same people, same trains, it’s amazing), and the opportunity to catch up on some reading.  Favorite finds have included “Just Kids” by Patti rosecrans baldwinSmith, “Amour A En Perdre la Raison” by Maryse Vaillant, and this little number by New Yorkais Rosecrans Baldwin “Paris I Love You, but You’re Bringing Me Down”.

Now that LCD Soundsystem is probably stuck in your head (my apologies), and the reason this brings me to bread is that the gluten-free loafs here simply do not compare to the marvels that are created daily back in the States.  (Happy Campers in Portland Oregon, Mariposa Baking Company in San Francisco, Risotteria NYC, New Cascadia Portland, and even Food For Life in plastic bags nationwide, to name a few.)  Paris, I do love you, but when it comes to GF bread, you really do bring me down.

buckwheat herb loafFortunately the flour in the bread in France is naturally lower in gluten, so if you just have a sensitivity, you can “push your luck” sometimes and end up with a four-leaf clover.  However, for those who have overdosed on that luck pushing, or just want a really tasty loaf of bread, this experiment proved so fruitful it would be a shame to keep in my tiny studio kitchen alone.

Buckwheat Herb Loaf

Gluten- and nut-free.  Vegan.

1 cup + 3 tbs. (140 g) buckwheat flour + a few tablespoons more for dusting pan
1/3 cup (25 g) arrowroot flour
3 tbs. (15 g) sweet rice flour (mochiko)
1 packet (9 g) dry active yeast
1 tsp. (4 g) sugar
1 cup (200 ml) warm water (not boiling, or it will kill the yeast, but not cold, or it will not provoke the yeast)
2 tsp. honey or agave nectar (vegan)
1/2 tsp. sea salt
1/8 tsp. thyme
1/8 tsp. sage
1/8 tsp. rosemary (chopped)
1/2 tbs. high heat oil (grapeseed recommended)
1 tsp. dried oregano
a few pinches flaked sea salt (optional but recommended)

Preparation time: 15 minutes
Proofing time: 2 hours
Cook time: 30-40 minutes
Yields one large loaf

1. In large bowl, mix flours, yeast, and sugar with a whisk.  Add water, and stir with a spoon or paddle attachment of electronic mixer on low speed for 2 minutes.  Add honey, salt, thyme, sage, and rosemary.  Mix for another 8 minutes, until dough starts to hold.  Set aside as you gently oil and dust a deep 8”x8” bread pan, or any other size loaf you want.  Fill no more than half way full, as this dough will rise.
mixing2. Spatula the dough into the prepared mold, cover the pan with a damp cloth not touching the dough, and let rise 1 1/2 hours room temperature.
3. Pre-heat oven to 410 degrees Fahrenheit (210 Celcius).  Very gently brush the bread with oil, and sprinkle with oregano and sea salt.  Cover again, and set the bread to rise next to a hot surface for 20-30 minutes.
4. Bake for 5 minutes, rotate, and bake for another 5 minutes.  Reduce heat to 360 degrees Fahrenheit (180 Celcius) and bake another 10 minutes.  Reduce heat to 300 degrees Fahrenheit (150 C) to finish bread, cooking for another 10 minutes or so, until inserted pairing let it riseknife or wooden skewer comes out basically clean (some moist crumbs, but nothing sticky).
5. Remove, let cool 2 minutes before running a knife along the edges of the pan to loosen the bread.  Remove the base by sticking a spatula under the loaf, let sit a few minutes before serving.

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