The Hundred Foot Journey and Good Flatbread

Flatbread

The other day I rented The Hundred Foot Journey from Redbox.  I’m a total foodie so I love movies that center around food.  This was such a sweet story and I really enjoyed the journey Hassan takes in this film.  Manish Dayal plays Hassan and he’s not too shabby to look at it either.  I realized as I was watching the film that I started craving indian food so for the next couple of days I was knee deep in curries, rice and flatbread.  This gluten-free flatbread turned out fabulous so I just had to share.

Try your hand at making this at home and then watch The Hundred Foot Journey for yourself.  Let me know if you loved it like I did!

Ingredients:

Directions:

Preheat oven to 450° Fahrenheit.

In a large bowl, combine coconut flour, tapioca flour and salt.

In a small saucepan, combine coconut oil  and coconut milk and heat it up until it’s just warm and integrated and any solid particles of the coconut oil are melted. Do not overheat and do not boil.

Pour heated oil mixture on top of dry ingredient mixture and mix until thoroughly combined.

Put the mixture into the fridge to allow it to cool slightly.

While the mixture is cooling, line 2 baking sheets with parchment paper. (Note, you can also use a pizza stone or cast iron skillet instead of baking sheets.)

Remove mixture from fridge and add beaten eggs. Combine thoroughly.

Pour 1/2 of mixture onto each baking sheet.

Flatten mixture into 1/4 inch thick flatbread shape using a spatula.

Sprinkle with garlic (or rosemary or any other seasonings or herbs).

Bake in 450° oven for 10 – 12 minutes.

The flatbread is best eaten within a few hours after baking, but it can store overnight. If you store it overnight, it does taste best to toast it slightly before eating.

Hundred Foot_

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Cheddar Bay Biscuits

Cheddar Bay Biscuits

 

You remember those yummy biscuits they serve at Red Lobster?  You know the ones that tasted so yummy you could make a meal out of just those, well I found a good gluten free recipe that tastes very close to the real deal.  Try them at home and let me know your thoughts.

 

Ingredients:

2 cups Gluten Free Bisquick

5 tablespoons cold diced unsalted butter
1 1/2 cups shredded cheddar jack cheese
3 eggs
2/3 cup heavy cream
4 tablespoons melted butter
1/2 teaspoon garlic powder
1/4 teaspoon Old bay seasoning
1/2 teaspoon dried parsley

Instructions:

Preheat oven to 400° F. First step is the wet ingredients for the biscuits. Mix eggs and heavy cream together, stirring until eggs are broken and everything is well blended. In a separate bowl add your 2 cups of Gluten Free Bisquick and add in cold butter using a pastry cutter or I used a large fork. Blend together until you have a coarse crumbly mixture and the butter is not visible. Add cheese into the dry mixture then add your wet ingredients until a soft dough forms.

Now make the seasoned butter which makes these taste so much like the Red Lobster version. In a new bowl blend melted butter, Old Bay seasoning, garlic powder and parsley, set aside to use later.

Drop the biscuits onto a cookie sheet and round the edges I used a regular spoon. Bake for about 12 minutes then take the biscuits out and brush on  a thick layer of the seasoned butter then bake for an additional 3 to 5 minutes. Biscuits should be a light golden brown color. This made about 22 biscuits. These are best served immediately but also delicious the next day.

Stinky Cheese Scalloped Potatoes

Raclette

 

I made two versions of scalloped potatoes for Easter.  One was the normal cheddar cheese variety and the other was a fancier scalloped potatoes using a cheese I had never heard of that didn’t smell all that great.  We called it “stinky cheese.”  Adults and children agreed that the best potatoes were the “stinky cheese” variety so I thought I would share the recipe with you here.

Ingredients
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette cheese (I found it at Whole Foods)
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese

Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Autumn Potato Gratin

Potato gratin

 

I continue to try out new side dishes recipes before Christmas and this one has definitely been added to the menu.  Autumn may be almost gone, but Rachel Ray’s potato dish is creamy, rich and mouthwatering.  I love using the baby potatoes and savory herbs to create this spud masterpiece.  We cleaned our plates in no time with this one…enjoy!

Ingredients:

  • 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
  • 2 cups heavy cream, plus some to cover
  • 4 tablespoons butter (1/2 stick)
  • 2 sprigs each fresh thyme, sage, and rosemary
  • 2 garlic cloves, cracked
  • Salt and pepper
  • 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Sauteed Carrots with Dill

 

I hope everyone had a great Thanksgiving!  We took a little trip to New York City so that our kids could experience the Macy’s Parade in person.  This was something I’ve had on my bucket list for a few years and I’m glad we had the opportunity to do it.  We did lots of touristy stuff while in the city, but I have to admit I did miss cooking all of the Thanksgiving goodies this year.  To make up for it I’ll be cooking up a storm for Christmas Day with ham, deep fried turkey and lots of side dishes and desserts.  I’m testing out some new side dish recipes before the big day and this one courtesy of  The Barefoot Contessa was easy and delicious so I thought I would share it with you.

Ingredients:

2 lbs of carrots, peeled and cut into 1/4 coin slices

1 tsp salt

1/4 tsp freshly ground black pepper

2 T unsalted butter

1 1/2 T chopped fresh dill (or you could use flat-leaf parsley also)

1/3 c water

In a large saute pan combine water, carrots, salt and pepper and bring to a boil.  Cover and cook over medium low heat for 7-8 minutes until carrots are tender.  Add the butter and saute for another minute until water has evaporated and butter has melted.  Toss in the dill and stir to combine.  Taste to see if any additional salt and pepper should be added.

 

Homemade Ricotta

 

Who wants to make their own cheese?  When people talk about making their own ricotta cheese from scratch I figured it would be some long complicated process.  Boy, was I wrong!  This is a really easy step by step recipe that results in some fresh creamy ricotta that you will really enjoy.  This just takes some time and patience and then you will be able to say you made your very own cheese!

Ingredients:

4 c whole milk

1/2 c heavy cream

1/4 tsp kosher or sea salt

1 1/2 T fresh lemon juice

Combine the milk, cream and salt in a very large pot or saucepan.  Line a colander with cheesecloth and set inside a large bowl.  Bring the milk mixture to a simmer over medium-high heat stirring occassionally with a spatula.  Don’t let the mixture scald.  Once the milk has reached a steady simmer add your lemon juice and stir gently.  Stir quickly just to blend.  Let the mixture sit for a minute or two (turn down the heat slightly so it continues to simmer but doesn’t reach a boil).  Stir with spatula for another minute.  Once it looks like the mixture has seperated into curds and whey (cheese curds and liquid) it is ready.  Drain the mixture in the colander lined with cheesecloth and let it drain at room temperature for one hour.  Transfer your ricotta cheese to an airtight container and then refrigerate.

Watermelon Mint Salad

The kids are all back in school, summer vacations are all over and everyone is getting back to the “real world”.  As we say goodbye to our summer I will leave you with this simple salad that is refreshing and will take you back to 4th of July if you want to go there.

Ingredients:

1/2  seedless watermelon, chopped into bite size chunks

1/4 c chopped fresh mint

1 c sliced fresh strawberries

1 tsp granulated sugar

pinch of coarse salt

Toss watermelon, mint and strawberries together in a large bowl.  Sprinkle with sugar and a pinch of salt.  For some more pizzaz you can add some chopped vidalia or red onion and a splash of balsamic vinegar if you wish

Rosemary Cumin Glazed Carrots and Parsnips

I haven’t worked with parnsips much, but I like trying out different veggies.  I get tired of the same old corn, green beans, broccoli, etc. items that we eat day in and day out.  I mixed things up this time by using parsnips with my carrots and creating a nice little saucy glaze to go over them.  I enjoyed the flavor very much, but I will warn you the carrots will get fork tender before the parsnips so remove them out of the pan as they get done so they don’t get mushy on you.

Ingredients:

3 medium carrots, peeled and sliced in half lengthwise

3 medium parsnips, peeled and sliced in half lengthwise

1/2 t ground cumin

1/2 t finely minced fresh rosemary

3 small scallions, thinly sliced

3 T unsalted butter, separated

2 T honey, separated

coarse salt and freshly ground black pepper

Place veggies face down in a large skillet and barely cover with water.  Cook over medium-high heat and add cumin, rosemary, salt and pepper.  Add 1 T honey and 2 T butter and contineu cooking for about 12-15 minutes.  Remove veggies from the skillet when all are fork tender.   Most of your cooking liquid should be evaporated.  Add remaining honey and butterto the pan and then add your veggies back in.  Season with salt and pepper and toss the veggies in the sauce.  Remove from the pan and sprinkle scallions on top.

 

Bacon Cheddar Biscuits

You have got to try these biscuits!  They are flaky, buttery and no one would know they are gluten-free.  I saw this recipe at Gluten Free on a Shoestring and had to try them out.  I was not disappointed and this will be my go-to biscuit recipe from now on.  You can modify this recipe by adding various cheeses, diced ham, scallions, etc. 

Ingredients:

2 1/4 c gluten-free all purpose flour (I used Bob’s Red Mill)

1 tsp xanthan gum

1 T baking powder

1/2 tsp baking soda

1 tsp kosher salt

1 c extra-sharp cheddar cheese

2 T bacon grease (chilled and chopped – I just poured in some cooled bacon grease and it worked fine)

6 T unsalted butter diced and chilled

1 large egg, kept cold

1 c buttermilk (or use 1 c milk and stir in 1 T white wine vinegar to get the same effect)

  • Preheat oven to 425F and line a rimmed baking sheet with parchment paper or a silicone baking sheet.  In a large bowl, combined flour, xanthan gum, baking powder, baking soda and salt.  Whisk to combine and then set aside.  In a small bowl combine grated cheese and 1 T of flour mixture.  Toss to combine.  Add bacon grease and diced butter to large bowl of dry ingredients and cut in fat using a pastry blender until it resembles small peas.  Add grated cheese mixture and mix to combine.  Add egg and buttermilk and whisk with a fork to distribute egg.  Mix everything with a spoon until dough comes together and then wrap in plastic wrap.  You can chill in the freezer for 15-20 minutes or in the refrigerator for at least 20 minutes or overnight if you prefer.  Remove chilled dough and flatten into a disc.  Dust counter and rolling pin with additional flour.  Dust dough with small amount of flour if it appears sticky.  Roll out to 1-inch thickness and cut using a biscuit cutter.  Gather up scaps and reroll.  Place biscuits one inch apart on baking sheet and bake for 15 minutes until golden brown.

Butternut Squash Risotto

I have always wanted to make this version of a risotto, but was afraid that both my children and my husband would not like it.  I forged ahead anyway and was very pleased when all three of them pronounced that they enjoyed it.  Score one for vegetables!  I don’t think my son even realized there were veggies in this dish.  He thought it was just a cheesy rice dish and I’ll never tell 🙂

Ingredients

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese.