Tag: gluten-free

Flourless Chocolate-Prune Cake

I came across the idea for this recipe quite by accident on David Lebovitz’s website. I am always a sucker for a flourless chocolate cake and, being intrigued by the notion of a reduced amount of processed sugar in exchange for the natural sugar of the prunes, I decided to give it a try.  I used the chocolate that I had in the house, some “dark” chocolate from Callebaut (about 7 ounces) and some bittersweet chocolate from Scharffen Berger for the balance.

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Although the original recipe called for the prunes to be chopped finely before being plumped in the rum, I chose to cook the prunes whole in the rum and then purée the cooked prunes and remaining rum juice with an immersion blender. In large measure this was because my household includes a rather fussy eight year old that doesn’t like finding chunks of anything but chocolate in his chocolate cake but I also had a sense that I would prefer the prunes to be more subtle ingredient in the cake.

By accident, I only put in half the butter (6 tablespoons as opposed to 12) called for in the original recipe but fortunately it still produced an acceptable result. My changes resulted in an almost mousse-like texture that I really enjoyed.

The cake is very moist, which makes for a challenge when trying to obtain clean cut slices. By dipping the knife in very hot water and then wiping it between each cut, you can get very good looking slices. I served the cake with unsweetened whipped cream. If I had it on hand, I would love it with creme fraiche.

For the prunes:

6 ounces (170g) pitted prunes

1/3 cup ( 80 ml) rum, or another liquor that appeals to you

1 tablespoon sugar

For the cake:

12 ounces (340g) bittersweet or semisweet chocolate coarsely chopped

6 tablespoons (3 ounces, 170g) unsalted butter, cubed

6  large eggs separated

large pinch of salt

3 tablespoons sugar

Additional soft butter and flour, or cocoa powder, for preparing the pan

Preheat the oven to 325ºF (165ºC).

Simmer the prunes with the rum and 1 tablespoon of sugar in a small saucepan for a few minutes, until most of the liquid is absorbed. Remove from heat, cover, and let stand until cool.

Butter a 9-inch (23cm) springform pan. Dust the inside with flour or cocoa powder, and tap out any excess. I prefer to use cocoa for this.

In a large bowl set over a pan of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and stir in the puréed prunes.

Gently beat the egg yolks and stir into the chocolate mixture.

In a separate bowl, or using a stand mixer, whip the egg whites with the salt until they begin to hold soft peaks. Continue whipping, adding the 3 tablespoons of sugar, one tablespoon at a time, until the whites hold their shape when you lift the whip.

Fold one-third of the beaten egg whites into the chocolate mixture thoroughly, then gently fold in the remainder a third at a time  just until no streaks of whites are visible. Don’t overfold.

Bake the cake for up to 40 to 45 minutes, or until the cake feels set close to the edges of the pan but the center is still rather soft to the touch and moist-looking. Mine took only half an hour to reach this stage, so keep a close eye on it!

Allow to cool. Run a thin knife around the cake to loosen it from the pan and remove the ring of the springform. The cake will keep for a couple of days, or if carefully wrapped it is suggested that it can be kept for up to 2 months in the freezer. (I can’t imagine getting it off the springform base intact to wrap it.)

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Chilled Cucumber Soup with Fresh Herbs

When I was younger, my family enjoyed cucumber soup in the summers so I was excited to come across this recipe on the blog Dishing Up the Dirt. It looked so much quicker than the family recipe that I just had to give it a try on a lovely warm sunny day.

The result is a light tasty cucumber gazpacho, but I have to admit, I prefer the family recipe so I will make it and post it soon.

Chilled Cucumber Soup - A Pat & A Pinch

2 large slicing cucumbers, finely chopped

1 1/2 cups plain greek yogurt

3 1/2 tablespoons fresh lemon juice

3 garlic cloves, minced

1/4 cup dill, stems removed and diced

1/4 cup parsley, thick stems removed and diced

1/4 cup olive oil

pinch of crushed red pepper flakes

salt and pepper to taste

a small handful of ice cubes

In a blender combine cucumber, yogurt, lemon juice, garlic, dill, parsley, ice cubes and olive oil. Blend until smooth.

Keep soup chilled until ready to serve. If you use ice cubes it should be ready to eat right away.

Season to taste with salt, pepper, and crushed red pepper flakes.

 

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Candied Yams with Orange Bitters

I have to admit upfront that I am not a big fan of yams or sweet potatoes, but I keep hoping that I will find a recipe that changes my perspective.  Although my guests raved about these, to me they are still yams.  Accordingly, if you don’t like yams or sweet potatoes, this recipe might not change your opinion, but if you are already a lover of these tubers, you might enjoy this interesting sweet and salty spin.

A Pat and A Pinch - Candied Yams With Orange Bitters

The recipe as written serves 6-8 as a side dish and is very attractive to serve. It is based on a recipe by Ruth Reichel, an editor of Gourmet magazine for many years and published in Gourmet Today, a selection from the now defunct magazine. Epicurious has an adaptation of it as does the blog Drool-Worthy. Having read comments that it was very sweet with the suggested 1/3 cup of sugar, I cut back on the sugar and the sweetness seemed perfect.  The recipe below reflects this change.

Candied Yams with Orange Bitters

1-1/2 cups orange juice

1/4  cup brown sugar

1/4  cup red wine vinegar

1/4 cup orange bitters

1-1/2 tablespoon olive oil

1/4 tsp salt

4-5  yams or sweet potatoes, unpeeled, halved and then cut into wedges (about 3 lbs)

1/2 teaspoon dried red chili flakes

1 teaspoon ground sea salt

10 whole thyme sprigs plus the leaves of 5 thyme sprigs

2 heads of garlic, skin left on, sliced in half

Preheat the oven to 425°F. Prepare a 12 by 16 inch baking sheet with sides or a roasting pan of a similar size by lining it with foil or parchment.  This isn’t essential but makes clean-up so much easier.

Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup (about the amount in a large glass of wine).  Remove from the heat and add the bitters, olive oil, and 1/2 teaspoon salt.

Place the potatoes in a mound in the centre of the lined baking sheet, add the chili flakes,  the 10 thyme sprigs, and garlic halves, and then drizzle the reduced sauce over the mound. Toss well so that everything is coated and then spread the mixture out in a single layer on the sheet. I found that the garlic halves are quite delicate and need to be tossed quite gently. Grind about 1 tsp of sea salt to taste over the wedges.

Place in the oven and roast for 40 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so  if the pan is drying out too much you can add a little more orange juice. If the caramelization seems to be happening more quickly than the yams are cooking, reduce the heat by 25°F. At the end, the potatoes should be dark and sticky but not burnt. Remove from the oven and leave to cool slightly before arranging on a platter and sprinkling with the fresh thyme leaves.

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Crazy Crunch

A Pat & A Pinch - Crazy Crunch

I love the holiday season! This is a Christmas tradition in our family.  It comes via my Aunt Robin who got it from her sister. It is an indulgence – there is absolutely nothing healthy about it but it is so delicious and incredibly difficult to resist. I only make it once a year, so that’s ok isn’t it?

It is best if you have two people to make it as the caramel begins to set almost immediately when removed from the heat, thus requiring fast action to get the popcorn coated. However, if you can’t find a helper it can be accomplished without assistance.  Rubber gloves are a good idea when working with the hot caramel and I wouldn’t make this without the benefit of a candy thermometer.

After years of making one batch with margarine and another with butter, the tasters always slightly favour the margarine batch. As a rule, I avoid margarine, but I make an exception for this recipe. Either is delicious and,if I’d never had the margarine version, I’d be perfectly content with the butter version.

The recipe also calls for a mix of almonds and pecans. I prefer all pecans, so I go with that.  It could also be made without nuts.

Crazy Crunch

2 quarts popped popcorn (not the microwave type!)

1/2 cup pecan halves

1/2 cup almonds

1 cup sugar

1 cup margarine (yes really) or butter

1/2 cup light corn syrup (Karo syrup in the U.S.)

1 teaspoon vanilla

1 piece of parchment paper, crumpled into a loose ball.

For a single batch without assistance:

Spread the popcorn across one or two large roasting pans or cookie sheets with sides keeping the corn close enough together to minimize gaps. If you have a pan large enough to accommodate the popped corn in a single layer, it is easier to work with than two pans. Sprinkle the nuts across the top. Place two wooden spoons or silicone spatulas and the crumpled piece of parchment beside the pan(s).

Melt the margarine or butter in a 1 1/2 quart saucepan. Add the syrup, vanilla and sugar stirring constantly and bringing to a boil. Continue boiling, stirring regularly for 10 to 15 minutes until the mixture reaches 285-290 degrees F on a candy thermometer, putting on the rubber gloves when the temperature reaches about 245 degrees F. Remove from the heat.

Quickly drizzle the caramel in a stream across the corn mixture. Toss the corn with the spatulas or wooden spoons to coat the corn mixture as thoroughly as possible. Use the parchment ball to flatten out the mixture.  Allow to cool. When cool, break into pieces storing in an air tight container.

A double batch when I have help:

When I have help, I make a double batch using a larger saucepan to make the caramel and a very large stainless steel bowl filled with the popped corn and nuts to mix in the hot caramel.  As I drizzle the hot caramel over the corn mixture, my assistant (wearing the rubber gloves) vigorously tosses the corn mixture and hot caramel, being careful to avoid any contact with the stream of hot caramel. The still hot coated mixture is then turned into two roasting pans, tossed a little more, and flattened with crumpled parchment before being allowed to cool.

A Pat & A Pinch - Crazy Crunch

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Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

With fall upon us and squash, kale and pomegranates in plentiful supply, this seems like the perfect time to share this recipe for Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates salad that is slightly modified from a recipe I found on the delightful healthy food blog, My New Roots. This is a fantastic salad to take to a potluck as it is so pretty and anyone who enjoys vegetables can eat it. Unlike so many salads it lasts well, even dressed, when it cannot be served immediately. It takes a little time to make but is well worth the effort. Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

1 medium butternut squash

4 cloves garlic

1 Tbsp. melted ghee or coconut oil

3 Tbsp. poppy seeds

2 pinches of sea salt

3 cups packed shredded kale

1 shallot

juice of ½ lemon

zest of 1 lemon

pinch of sea salt

seeds of 1 medium or ½ large pomegranate

Maple Mustard Dressing

4 Tbsp. olive oil

2 tsp. apple cider vinegar

1/4 tsp sea salt

2 tsp. pure Maple syrup

2 tsp. Dijon mustard

Preheat oven to 400°F.

Peel the squash, cut it in half lengthwise and scoop out the seeds. For the best texture, it is important to peel completely through the skin past the pale yellow/green flesh to the deep yellow flesh – I have learned this through experience.  Cut into small (approx 1/2 inch) cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes).

While the squash is roasting, shred the kale by slicing it in very thin strips or tearing it into small pieces. Add the juice of ½ lemon, a pinch of sea salt and massage well into kale to wilt. Set aside but repeat the massaging occasionally while the squash roasts. This step is critical to tenderize the otherwise tough kale.

Seed the pomegranate being careful to keep the fruit of each seed intact. One suggestion is to fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink. I simply pull it apart carefully bit by bit carefully extracting the seeds.

When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. While it is cooling, make dressing by whisking all ingredients together. Add the squash to kale and mix. Toss with sliced shallot, pomegranate seeds, and the dressing. Garnish with lemon zest.

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Smoke Infused Potato Salad with Chorizo and Asparagus

We are at the end of the local asparagus season and I wanted to do something different with the last of the local harvest.

Smoke Infused Potato Salad with Chorizo and Asparagus - A Pat & A Pinch This recipe, adapted from a recipe by Heather Christo, did the trick for me taste wise. Unfortunately, it was not as photogenic as I hoped. Next time I will look for smaller yellow fingerlings to provide more of a visual contrast for presentation.

Smoke Infused Potato Salad with Chorizo and Asparagus - A Pat & A PinchWhat the recipe lacks in presentation is made up in flavor. The smokiness infuses the sautéed onions which, when combined with the freshness of the asparagus and the spiciness of the chorizo, makes for a refreshing combination of flavors. The salad is a perfect simple meal that is easily assembled.

Smoke Infused Potato Salad with Chorizo and Asparagus

1 pound small fingerling potatoes

1/3 pound chorizo sausage

2 tablespoons olive oil

2 teaspoon smoked paprika

½ red onion, thinly sliced

1 pound trimmed asparagus, each stalk cut into thirds.

1/3 cup water

¼ teaspoon liquid smoke

1 garlic clove, minced

2 tablespoons red wine vinegar

 

Bring a medium pot of salted water to a boil. Add the potatoes and cook until just fork tender, about 15 minutes.

Meanwhile, in a large sauté pan or heavy skillet, cook the chorizo over medium heat, breaking it up as you cook, about 2-3 minutes.

Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, the liquid smoke, and the red onions and sauté another 2 minutes. Add the asparagus and sauté two minutes.

Use a slotted spoon to remove the potatoes from the pot of water and add them to the pan. Stir to coat and cook, add the water and a lid and cook 2 more minutes.

While that is cooking, whisk together the remaining paprika, garlic, vinegar and olive oil.

When you remove the lid of the pan, make sure that the water has all cooked off. Turn the heat to low and add the oil and vinegar mixture. Toss everything together.

Transfer to a serving platter and garnish as desired: I used some micro-greens. Serve hot or warm.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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