Tag Archives: sans gluten

blackberry and endive salad

blackberry-and-endive-salad-webSometimes it’s the simple things that are best.

Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.

endive

In summer, all I want is things that are hydrating and things that give me energy.  Since compromising taste is simply something that cannot be had, that’s just a given.  This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen.  Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.

blackberries-webBlackberry and Endive Salad

Ingredients: 1 endive (cut into thin slices), 1 small box of blackberries (cut into fourths), 1/4 cup soft goat cheese and/or ground pumpkin seeds, 1 1/2 tbs. high quality balsamic or sherry vinegar, 2 tbs. grapeseed or olive oil, a large pinch sea salt, a large pinch paprika

Method: If using goat cheese, put it on the edge of a mixing bowl.  Add endive and (optional) seeds, olive oil and vinegar.  Mix with a knife, scraping up the edges of the cheese, so that all is coated.  Slowly mix in blackberries.  Salt and paprika to taste.  Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming.

 

 

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inverted oreo cake

interted oreo cake gluten freeIt’s like a dream, an inverted, chocolate-laced, cheesecake flavored twisted reverie of a treat loved past.

If I were a professional nature show host, I might say that what we’ve got here, mate, is a very rare breed.  “It seems to resemble oreo, yes, that’s sure.  Only that it’s a little more like a brownie, and makes me feel good when I eat it.  It seems to be a little short on the gluten, and, oddly, instead of having an overly sweet filling, it tastes like cheesecake.  I reckon we better let this lil bugga into the wild for all to enjoy.”

piping frosting

This is why I don’t host a nature show?  –amongst many reasons… um yeah.

I’ll stick to the kitchen: It’s also nut, corn, and egg-free, and can be vegan if you want it to be.  Lactose is either minimal or very optional.  ahhh, makes more sense.  ;)

flax seed blender

adding flax seed goo to dry ingredients

This recipe came about when I was playing with ways to combine blended flax seeds and cocoa powder.  I really wanted something sweet, and did not want to intake a ton of sugar.  Egg whites don’t sit well with me, so the flax seeds and I have been spending lots of time together in pastry land.  The result was unexpected and beautiful inside and out.  (Inside and out of me and the cake itself.)

So, without further adieu, here’s our little shining star.

plated oreo cakeinverted oreo cake

gluten, butter, egg, corn, soy, nut – free

vegan options!

cake:
7 tbs. flax seeds
1/2 cup water
1/2 tsp. vanilla
1 tbs. agave nectar
pinch sea salt
1/2 cup unsweetened cocoa powder
1/3 cup sugar (1/2 cup sugar for those who like it sweet)
1/4 cup + 2 tbs. rice flour
1 tbs. arrowroot starch (flour)
1/2 tsp. baking powder
2 tbs. neutral oil (grapeseed ideal)

frosting:
1/2 cup mascarpone or vegan cream cheese
2 tsp. rice milk
1 tsp. vanilla
pinch salt
4 tsp. powdered sugar (this is not too sweet, but just right for me.  if you’d like it more sweet add another ~2 tbs. powdered sugar to taste.)

soak time: 6 hours (or overnight)
preparation time: 15 minutes
cook time: ~30 minutes
yields one large/two small inverted oreo cake (serves 6-8 depending on serving size)

1. Prepare cake: soak flax seeds in water in a covered container for 6 hours room temperature or overnight in the refrigerator.
2. Pre-heat oven to 325 degrees F (160 degrees C).  Blend both water and flax seeds with vanilla, agave nectar, and sea salt until white and few traces of seed shells remain.
3. In separate large bowl combine dry ingredients.  Add flax seed mixture and oil.  Combine until homogenous.

dry ingredients cocoa powder flours

batter oreo cake
4. Prepare one large brownie pan or two small cake pans with a thin layer of oil/cooking spray and a dusting of rice flour.  (You want the batter to spread out to be about an inch thick, no more.)
5. Spoon batter into prepared cake molds and bake for about 30 minutes, until center is solid and top is crusted.  Remove from heat, let cool entirely before frosting.

oreo cake pre-frostingmascarpone frosting in bowl
6. Prepare frosting: mix all ingredients until homogenous.  Transfer entirety of frosting into a piping bag with a large circular tip.
7. Finish cake: pipe parallel and equal rows of oreo-filling size circles onto the top of your cake as shown in the photos.  Cut into a square or rectangle for something classy, and serve, ideally, in a square or rectangle shape with a few strawberries and perhaps a glass of bubbly?

cutting cake

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potted herbs > packaged herbs

mintI’ve come to a revelation– I hope to never buy herbs again in the grocery store!  This reality goes far beyond any sort of farm-to-table philosophy and straight into my pocket.  Take note:

herbs

Each of these plants cost no more than 3 bucks.  In the grocery store where the herbs will probably die in like 3 days anyways?  One buck less.  And they don’t keep having little herb babies.

Buy your own herb pots!  Even if you have no garden (I surely do not have enough moolaw to afford a garden in this urban landscape) simply keep a few pots of choice in your kitchen next to the window.  These lovelies reproduce more quickly than rabbits.  …which is why I don’t feel bad using the baby leaves to top my tartines with my teff bread.

plated tartine herb

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inspiration: HEALTHY BANANA CREAM PARFAIT

banana cream parfaitLeftovers, I love you so.

I guess this is bizarre that I consider cookies still left uneaten in a package of store-bought pastry “leftovers”.  You see, I have been working hard lately, and brought a package of gluten-free vanilla shortbreads (amazing ones, by the way… check them here) to give me and my comrade some energy.  Somehow, somehow, we did not eat all of them.  They are, thus, leftovers.

sables vanille victor vanille

As it will be, with the working hard comes the hunger, the hard hunger, the hunger that wants to devour things like leftovers the day after the hard work has a taken a brief pause.  With a banana, some vanilla, and a probiotic yogurt I found in my fridge, I found a cure to that hunger.  And an inspiration for a healthy and digestible version of the classic banana cream pie.

banana cream parfaitingredients: 1 serving plain yogurt of choice (dairy or non-dairy); 1/2 tsp. pure vanilla; 1/2 tsp. honey or agave nectar (or more for sweet tooths); 4 small gluten-free cookies (vanilla flavor recommended, chocolate works, too); 1/2 banana cut into thin slices

method: Mix together the yogurt, vanilla, and honey or agave nectar in a bowl.  Set aside.  Crumble 3 of the cookies into crumbs, break the last into 1 cm cubed pieces.  Set aside.  In a glass verrine or narrow glass, add 1/3 of the yogurt, 1/2 of the bananas, and 1/2 of the cookie crumbs.  Repeat with another layer of yogurt and add the larger chunks of cookies atop this layer.  Cover with the final layer of yogurt and top with crumbs in the center.

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TIME FOR NOM NOM: Herb Pesto Sea Bass with a Purple Potato Purée, Purple Potato Latkes Basket, and Pickled Beet Ginger Salad

potato basket salad pesto fish purple potato puree-Nut-, gluten-, egg, and corn-free, lactose-light-

Bonsoir des amis!  Alas, it is that time, we get to eat again.  What started in Los Angeles in 2009 as a blog from a girl just graduating from UCLA has now morphed into still a blog a myriad of recipes from a graduate of Le Cordon Bleu Paris and a cook working in a Michelin-starred graduation diplomarestaurant in Paris, France.  Well la tee da, looks like gluten-free is getting all gussied up.

But we won’t analyzed on our plating presentation, so let’s carry on with jolly haste.

I thought it’d be nice to start off with one of my cooking atelier dishes from what I guess you could call “exams” in culinary school.  I somehow made it all gluten-free.  Fancy that.  ;)  This fish is remarkably easy to prepare, and the herb pesto is a healthy, quick, and light way to add flavor.  (Basil is also a natural serotonin booster, so with those omega-3’s from the sea bass bubble child pesto fish with riceand the leafy greens, get ready to smile inside and out.)

Feel free to use as many or little of the components of this dish as you’d like.  It all goes really well together, but let’s face it, when you cook at home, sometimes rice is just an easier side dish at home than a purple potato basket.  –>

Cheers!

Herb Pesto Sea Bass with a Purple Potato Purée, Purple Potato Latkes Basket, and Pickled Beet Ginger Salad

All recipes serve two.

Herb Pesto Sea Bass with a Purple Potato Purée, Purple Potato Latkes Basket, and Pickled Beet Ginger SaladSea Bass:

-Ingredients- 2 sea bass filets, bones and skin removed; 1 bunch fresh basil; 1 tbs. extra virgin olive oil + extra to cook with; sea salt; ground black pepper or paprika; (optional) aged parmesan cheese

-Method-

chopping nut-free pesto bubble child1. On a clean cutting board, lay out your basil and drizzle with 1 tbs. olive oil and a generous pinch sea salt.  Cut with the sea salt and olive oil into a mush.  (You’ll notice that the leaves don’t turn brown or oxidize, and this is because they’re coated in both oil and salt.  Magic!)  If you fancy cheese, add parmesan cheese to taste right here.  This is your pesto.  Set it aside momentarily.

2. Drizzle a tiny bit of olive oil onto a sauté pan and top with parchment paper that fits to contact inside of the pan.  Drizzle a thin layer of olive oil on the paper.  Season your fish filets with salt and pepper on both sides.  Spread a layer of pesto on top of one side of the fish, and fold into three (like an envelope).  Put your prepared pan on medium low heat.  When oil is warm-hot, add the fish envelopes delicately in the pan.  Let cook over medium low heat for about 1-2 pesto fish cooking in olive oil bubble childminutes, until the cooking side is both opaque and gently golden brown.  Flip delicately, and cook for another 3-4 minutes, or until the fish is cooked through with nothing left opaque, but not too cooked to be dry.

3. To serve, drizzle with any pesto that may have fallen out of the fish during cooking, and top with additional warmed pesto for something really fresh.

Purple Potato Purée:

-Ingredients- 2 purple potatoes (these are seasonal during early winter/late fall, so if you can’t find them 2 fingerling or smaller potatoes will do just fine); 1/2 cup your favorite milk (dairy or dairy-free); 1 tsp. fresh grated ginger or 1/2 tsp. ground ginger; 1 1/2 tbs. extra virgin olive oil; splash lemon juice; sea salt; ground white or black pepper or paprika

-Method-

1. Peel the potatoes and place them in a pot covered in lightly salted water.  Bring to boil, and cook until al dente, aka a fork can be inserted with little effort.  Should take around 25-30 minutes, depending upon the size of your taters.  Pre-heat your oven to 375 degrees Fahrenheit.

2. Strain the water, keeping  and place potatoes on a baking tray.  Bake in the oven for 5 minutes to dry out any remaining moisture.

3. Meanwhile, lightly heat your milk so that it is not cold when blended with potatoes.

4. Remove potatoes from oven, and while warm, blend with warm milk and remaining seasonings until just combined.  Do not overblend or the starches will start to make some funky textures.  Season with salt and pepper to taste, if needed.  If for some reason the purée tastes bitter to you, add a touch of sugar or honey and you’ll be good to go.

Purple Potato Latkes Basket:

-Ingredients- 1 purple potato (or another small potato); about 1-2 tbs. high heat oil; sea salt; ground pepper; (perhaps you will need water and potato starch, but that depends on the starch content of your potatoes)

-Method-

1. Pre-heat oven to 375 degrees Fahrenheit.

purple potato latkes basket bubble child2. Grate the potatoes into a bowl using a cheese grater.  Toss with olive oil until all pieces are lightly covered.  Add 1/4 tsp. sea salt and pepper to taste.  Mixture should be sticky enough to hold together if placed against the edge of a muffin tin.  If it’s not, combine some potato starch and cold water, and mix in with latkes mixture until it holds.

3. As you guessed it, gently grease a muffin tray and line two of the large muffin molds with the seasoned grated potatoes to make baskets.  Bake for about 10 minutes, watching carefully after 5 minutes, until potatoes are cooked through and crispy and until the baskets hold together and are solid, not mushy.

Pickled Roasted Beets (+salad):

-Ingredients- 1 large red beet*; sea salt; water; (optional) bay leaf, thyme, lemon slice; Pickling stuff: 1 cup water, 1 cup rice or cider vinegar, 1/4 cup sugar or honey, 1/2 tbs. juniper berries, 1 dried clove, 1 tsp. black peppercorns, 1 tsp. fresh grated ginger or 1/2 tsp. ground ginger, zest of 1/4 lemon

-Method*-

pickled beets brunios bubble child1. In a casserole dish, place washed uncooked red beets in a waterbath lightly salted that is a height of 3/4 the height of the beets.  Add a bay leaf and a few sprigs of thyme and a slice of lemon for an extra zing (optional).  Cover with a lid or aluminum foil and roast in an oven for about 45 minutes-1 hour.  Remove beets from oven when a fork goes in easily (similar to testing the doneness of a baked potato).  Remove from oven and let beets rest on a plate or pan until cool to touch.  Peel the beets by rubbing them with the towel (that you will need to wash afterwards, no question.)

2. Cut the roasted beets into small cubes (brunois, to be technical).  Keep in a medium metal bowl.  Prepare your pickling liquid by heating up the water, sugar, vinegar, and spices to a gentle boil.  Sugar should be dissolved.  Remove from heat when just mixed and pour over the beets.  For a mild pickle flavor, let rest 15 minutes.  (We’re talking very mild.)  For a proper pickled flavor, let rest at least a few hours.  Better yet, let them cool to room temperature and keep in the fridge covered overnight or for several days.

3. To prepare the salad, toss the pickled beets in your favorite salad dressing and mix with arugula.  Season with salt and pepper.  Optional, add some thinly sliced strips of prosciutto and parmesan for a lactose-light salty kick.  Serve either on the side or in your purple potato basket for snazzy time.

*To avoid any roasting of beets, feel free to buy pre-cooked beets that are available in air-tight plastic wrap in most supermarkets.  Canned beets would be a last resort.

finished purple potato fish pesto plate bubble childYou can plate it like this if you’d like.  Purée underneath the fish (skin-on if preferred), pesto on top, all the fixins inside the basket.

 

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