Tag Archives: Gluten-Free

Quick Bites: Asian-Style Noodle Soup

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On our way to get our veggie share, we randomly stopped into an Asian market. I love browsing Asian and Indian markets and checking out all the cool new foods. We left with a bunch of things including rice sticks and a spicy chile and bean paste. When we got shiitake mushrooms in our share, I knew that I would be making soup for lunch.

Here is a helpful hint for when you make chicken stock. When the stock is cooled, measure it in 1, 2, and 4 cup increments into plastic freezer bags. Then you always have stock at the ready for a quick soup for one or two people.

For this soup I cooked 1 cup of chicken stock, a few sliced shiitake mushrooms, minced garlic and ginger, and some chopped scallion. When the mushrooms were softened and the soup boiling I took it off the heat and added a small handful of the rice noodles and a splash of fish sauce and let it sit for a few minutes. I garnished the whole thing with some toasted sesame oil, a bit of tamari soy sauce, a bit more chopped scallion, and a healthy spoonful of the chili paste. It was delicious… Spicy and salty with ginger and barely chewy noodles.

Have a great weekend!

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Filed under Dairy-free, Gluten-Free, Quick Bites, Soup

Carolina Style Barbecue Sauce


Carolina Style Barbecue Sauce

About a month ago we decided it was finally time to cook the gigantic 16lb pork shoulder we have had in our freezer ever since we bought our last hog (hint: almost a year now).  Rather than eat leftovers for weeks we decided to throw a party where the centerpiece was a huge brined and smoked hunk of pork.  Doesn’t that sound like the best centerpiece ever?

The Simple Ingredients

The pork was pretty amazing on its own.  However, we are sauce people at heart.  Marc has been known to whip up a batch of his favorite Thai peanut sauce and pour it over just enough rice to make it appear as if he is not eating only sauce.  The problem with commercial bbq sauces is that they tend to be loaded with sugar and high fructose corn syrup and light on things like tomatoes and spices.  So we figured we had best make our own. Besides, if we are going to spend 11 hours smoking fresh pork, why would we let someone else add the final touch in the form of a sauce?

Onions and Garlic in the Pan

Turns out that this project was really pretty simple.  As a matter of fact, we already had all of the ingredients in the house, no shopping necessary.  Gently saute some onion and garlic in oil, add all of the ingredients, simmer 15 minutes and it’s pretty much done.  A final whiz in the blender to make a nice smooth sauce and it was ready to go.  So easy… why haven’t we done this in the past?

Simmer Simmer

Carolina Style Barbecue Sauce

Adapted from Charcuterie by Michael Ruhlman and Brian Polcyn

Ingredients:

1/2 cup (70 grams) chopped onion

1 tbls (18 grams) chopped garlic

1 tbls (15 ml) vegetable oil

1/2 cup (25 ml) cider vinegar

1/2 cup (125 ml) Worcestershire sauce

1 tbls (4 grams) dry mustard powder

2 tablespoons (26 grams) dark brown sugar

2 tbls (16 grams) paprika

1 tbls (15 grams) kosher salt

1 tsp (3 grams) cayenne pepper

1 cup (250 ml) catsup (we like Trader Joe’s Organic Ketchup because it actually tastes like tomatoes, you could substitute the same volume of tomato puree if you would like)

To Make:

Start with a medium sized heavy bottom sauce pan and heat the vegetable oil (or use olive oil if you want that flavor as part of your sauce). Add the onion and garlic and gently saute until soft but not browned.

Add in the cider vinegar, Worcestershire sauce, dry mustard, dark brown sugar, paprika, kosher salt and cayenne pepper.  Stir the ingredients together and bring to a gentle simmer.  Add in the catsup, return to a simmer and set your timer for 15 minutes.  Stir occasionally to make sure the mixture isn’t sticking to the bottom of  the pan.

After 15 minutes of simmering, remove the pan from the heat and allow to slightly cool before blending.  Using a blender, puree the mixture until smooth.  Please, please, please be careful blending hot or warm liquids.  The steam builds up and can cause the sauce to splatter all over, creating both a mess and potentially burning you.  To avoid this, puree in small batches and remove the top from the blender lid to allow the excess steam to be released.

To Serve:

This is a nice, slightly tangy bbq sauce that is great on meats of all kinds (especially smoked ones!).  It would also make a great base for a bbq chicken pizza (like this one). Makes about 2 cups and stores up to a week or so in the fridge.

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Pickled Radish Greens

Pickled Radish Greens

Pickled Radish Greens

Summer is finally here in New England and I couldn’t be more excited.  For me, the start of summer doesn’t correspond with a date on the calendar, a particular holiday, or even the weather.  Summer truly begins when I come home to that first veggie CSA pickup.  After a long winter of root vegetables, potatoes, and sad grocery store tomatoes, the box full of greens, strawberries, spring onions, and radishes makes me so thrilled.  We were all so excited that when that first box arrived, we consumed its entire contents in 3 days flat.  I think that might be a new record of vegetable consumption for us.

With our second box, I was determined to eat every single thing in the hopes of making our veggies last longer than 3 days.  I thought I remembered reading that you can eat radish greens so I hit the internet in search of some inspiration.  Turns out, radish greens are absolutely edible and many bloggers sing the virtues of sautéed  radish greens and radish green pesto.  Unfortunately I had just made a nice batch of pesto using fresh peas, Italian basil, and Thai basil.  After doing a bit more searching I decided to create more of a pickle / brined radish leaf dish to use as a condiment on top of some polenta slices.

Turns out, this is an easy and really delicious way to use radish leaves.  The brine softens the leaves and imparts a nice pickled flavor but still allows the flavor of the greens to come through.  Even better, the whole thing takes minutes to pull together and can sit in the fridge for a day if needed.  So instead of tossing your radish greens, try this recipe and see if it doesn’t convert you to a greens lover*.

Greens soaking in the brine

Greens soaking in the brine

Pickled Radish Greens

Ingredients:

1 large or 2 small bunches of radish greens

1/2 cup water

1 tsp sugar

1 tsp salt

2 tsp rice vinegar (white wine vinegar would work too)

1-2 dried hot chilies, snipped into pieces

Sesame oil, for drizzling

To Make:

Wash the greens very well in several changes of cold water.  Radish greens tend to be very dirty so err on the side of over-washing so they aren’t gritty.  Once they are clean, spin them dry and remove the tough (and sometimes spiny) stems.  Coarsely chop the leaves and place them in a small bowl along with the chilies.

In a measuring cup (or another small bowl) mix together the water, salt, sugar, and vinegar, stirring until dissolved.  Pour the mixture over the greens and let sit on the counter for at least 3o minutes (toss it in the fridge if you are going to let it sit longer).

Drain the liquid and drizzle the greens with toasted sesame oil.  Toss gently to combine and serve.

To Serve:

Serve as you would any Asian-style pickle… on top of rice, on a burger, alongside a piece of meat, or just eat it from the bowl.  The beauty of this preparation is that it seems to take the bitterness and sharpness out of the greens while still leaving their earthy flavor.

* Or at the very least, you can enjoy the weird stares people give you when you tell them you ate pickled radish greens

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Filed under Add-ons, CSA Talk, Dairy-free, Gluten-Free, Recipes, Vegetables, Vegetarian

Lemon Curd

Lemon Curd

Lemon Curd

Lemon curd… just the words make me start drooling.  I happen to love sour foods (read: vinegar, citrus, mustard, rhubarb, etc.) and pairing sweet and sour together makes me even more happy.   On a recent trip to London I enjoyed some lemon curd spread on scones with my afternoon tea.  The British are so darn civilized with their little sandwiches and scones in the middle of the afternoon.  When I came home, I was itching to make some curd of my own.  Lemon curd is one of those things (like custards and pie crusts) that have always intimidated me.  Turns out, I really didn’t need to fret.  Making lemon curd was surprisingly easy and the results were fantastic.

Curd ingredients

Curd ingredients

Marc helpfully picked up a sack of organic lemons from Trader Joe’s and set about juicing them over a fine mesh sieve using a lemon reamer.  On the other side of the counter I zested the spent lemon halves, measured the sugar, and cut up the butter.  Then came the stirring, and the standing in front of the stove, and more stirring.  Admittedly, the stirring part took a long time.  I kept my heat on the low side of medium because I was afraid of scrambling my eggs.  Next time, I might turn it up a bit to speed things up (keep in mind, I have an old electric stove that takes quite a while to heat up. I might not try this if I had a powerful gas version).

Spent lemons

Look at all those spent lemons

Luckily, all the stirring time was absolutely worth it. The finished curd is a thing a beauty… deep yellow color, thick, satiny-smooth texture, and the best tart/sweet lemon flavor.  I had my mother-in-law do a taste test – our curd vs. Trader Joe’s.  We did not tell her one was homemade.  She picked ours “hands down because it tasted more like lemon and less like sugar.”  Now that is a ringing endorsement if I ever heard one!

Straining the thickened curd

Straining the thickened curd

Lemon Curd

Adapted from The Gourmet Cookbook

Ingredients:

1 tbls plus 2 tsp finely grated lemon zest

1 cup fresh squeezed lemon juice

1-1/3 cups sugar

4 large eggs

14 tbls salted butter (if you use unsalted butter, make sure to add a pinch of salt to the curd)

To Make:

Choose a 2 quart, heavy-bottomed sauce pan to make the curd in.  Set the pan over medium-low heat and whisk together the lemon zest, lemon juice, sugar and eggs until smooth.  Adding the butter, a few tbls at a time, and whisking constantly, cook until the curd is done.

How to tell if the curd is done:

After you have been cooking for a while, the curd will start to thicken noticeably.  It is done when the curd is thick and bubbles are just starting to form on the top.  The original recipe said this take about 10 minutes.  Using medium and medium-low heat it took us closer to an hour.  So don’t be surprised if it takes longer than you think.  Just keep whisking and be patient and you will be rewarded with a rich, thick curd.

As soon as the curd is finished cooking, run it through a fine mesh strainer into a bowl.  Let it cool to room temperature on the counter, stirring occasionally.  Once it is cool, refrigerate covered until it is cold.

To Serve:

Lemon curd is a remarkably versatile condiment.  You can spread it on toast, spoon it over ice cream, or use it between the layers or on top of a cake.  You can fold it into whipped cream to make an instant “mousse”.  Spread it on a muffin, scone, or waffles.  Or just eat it with a spoon.  The original recipe says to consume within a few days and once you taste it, I assure you that won’t be a problem.

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Filed under Add-ons, Breakfast, Dessert, Eggs, Gluten-Free, Recipes

Roasted Cauliflower Cheddar Soup

Roasted Cauliflower and Cheddar Soup

Roasted Cauliflower and Cheddar Soup

Wait, please don’t run away.  I realize that the title of this post might not rouse tons of enthusiasm and that the soup isn’t the most appetizing color.  BUT, hang with me for a few minutes because this soup is fantastic… full of roasted delicious flavor and easy to make.  It is warm and filling which, if you leave in any of the 49 states in the US that currently have at least a little snow (yes, I am jealous of you, FL), makes it a perfect soup for a winter evening.

Cauliflower ready for the oven

Cauliflower ready for the oven

The particular color of the soup is because we let our cauliflower get nice and roasted.  If you choose to roast your cauliflower to a less, er, caramelized state, your soup would be more white than tan.  However, looks aside, the taste of richly browned cauliflower mixes with roasted garlic, wine, and cheddar cheese in a really fantastic way.

Richly roasted

Richly roasted

Other than roasting the cauliflower (which takes about 40 minutes), this soup is very quick to put together.  If you are pressed for time, you can roast your veggies in advance and pop them in the fridge.  Once you are ready to make the soup, it only takes about 20 minutes of (largely unattended) time.  We used an inexpensive riesling for the wine but you could use whatever type of white wine you have on hand (or omit the wine and use extra stock).  Feel free to add a little cayenne pepper or red pepper flakes if you like a little heat or use fresh herbs if you’ve got them.  Really, have a little fun with this soup… It is rich tasting, simple, and satisfying, especially when you are looking at 2 feet of snow in your driveway!

Cheesy goodness

Cheesy goodness

Roasted Cauliflower Cheddar Soup

Recipe adapted from the Tasty Kitchen Blog

Ingredients:

1 large head of cauliflower

3 large cloves of garlic (or 6 smaller cloves) peeled and cut in half

2 tbls olive oil

3 cups chicken (or vegetable) stock

1/2 cup white wine

1 tsp dried thyme (or 1 tbls chopped fresh thyme)

1 tsp dried oregano (or 1 tbls chopped fresh oregano)

1 and 1/2 cups shredded sharp cheddar cheese

Kosher salt and freshly ground black pepper

To Make:

Preheat your oven to 400 degrees F.  Chop the cauliflower into florets, discarding the core.  Place the cauliflower and halved garlic in a large bowl and drizzle with the olive oil.  Toss with your hands until well combined and spread out on a baking sheet in a single layer.  Sprinkle with salt and black pepper.  Put the sheet into the oven and roast, turning once, until the cauliflower is caramelized and is fork-tender, about 40-50 minutes.

Add the cauliflower and about two cups of the stock to a large saucepan or stock pot.  Using an immersion blender, blend until the cauliflower is smooth and creamy.  If you don’t have an immersion blender, you can do this in batches in a regular blender.  Just be careful that the steam doesn’t cause a blender explosion in your kitchen.  Add the rest of the stock, the wine, and the dried herbs and bring to a gentle boil (make sure you add the puree back to the pot if you are using a regular blender).  Turn the heat down and simmer the soup for about 15 minutes to allow the flavors to blend.

Remove the soup from the heat and add the grated cheese, stirring until completely melted.  Taste and add salt and pepper as needed.

To Serve:

Serve immediately with some good bread for dipping.  Serves 4.  The cauliflower can be roasted ahead of time and held in the fridge for up to a few days.  Just heat it with the stock a little before pureeing.

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Filed under Dinner, Gluten-Free, Recipes, Soup, Vegetables, Vegetarian

Honey-Glazed Beans

Honey-Glazed Beans

Honey-Glazed Beans

T-minus 12 days and counting until Thanksgiving.  We are hosting this year for the first time ever.  It is exciting but also a little nerve wracking.  Even with all the cooking we do, the idea of putting a big spread together and serving everything perfectly cooked and timed is somewhat overwhelming.  To help ease the stress, we try to plan a meal that has lots forgiving dishes.  Those that take very little minding while they are cooking and that provide a lot of flexibility for serving.

Dried Pinot Beans

Dried Pinot Beans

These beans meet both of those criteria, with the additional benefit of offering a unique twist on classic baked beans.  The honey flavor comes through loud and clear in this dish, making it immediately obvious that you are dealing with something just a little bit different.  Like all good bean dishes, these cook long and slow and need very little help from the chef.

Honey and Maple Syrup

Honey and Maple Syrup

The beans cook in a honey-flavored broth with onion and a smoked ham hock (or bacon) until they are tender.  Then the beans are removed, the ham hock is chopped, and the broth is reduced until it is thick and syrupy.  Everything is tossed together and can sit, gently warming, on the stove until the rest of dinner is ready.  It’s the perfect recipe for a busy Thanksgiving meal.

Chopped Smoked Ham Hock

Chopped Smoked Ham Hock

Honey-Glazed Beans

Adapted from The Joy of Cooking

Ingredients:

1 pound dried pinto beans

2 medium onions, diced

1 smoked ham hock (or 8 ounces bacon, diced)

2 cloves of garlic, minced

1/2 cup honey

1/2 cup pure maple syrup

2 tbls ground ginger

1 tsp dry mustard

1 tsp salt

1/2 tsp ground black pepper

To Make:

Rinse the beans.  Combine them with 10 cups of water in a large, oven-proof pot.  Bring to a boil.  Reduce heat to a simmer, cover, and cook until beans are almost tender, about 45 minutes.

Drain the beans and reserve the cooking liquid.  Place the bean along with the onion, garlic, and ham hock (or bacon) back in the pot.  Stir the honey, syrup, ginger, mustard, salt, and pepper into the cooking liquid.  Pour the liquid over the beans, cover, and place in a 300 degree F oven.  Cook until the beans are fully tender, about 2.5 hours.  If cooking with a ham hock, remove the skin and bone and chop the meat.

At this point, you could separate the liquid from the solids refrigerate them both overnight.  About 30 minutes before you are ready to serve, boil the liquid over medium-high heat until it is reduced by about 2/3.  Once the broth is thickened, fold the beans, onion, and ham hock (or bacon) into the liquid.  Keep warm on the stove top until ready to serve.

To Serve:

Serve warm.  Makes 8 servings.

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Split Pea Soup

Split Pea Soup

Split Pea Soup

Split Pea soup is one of our favorites.  It is one of those soups that is completely underrated and rarely made often enough.  Sure, lots of people think split pea is kind of boring… but that is because they aren’t making it right.  The split peas may be the body of the soup but it is smoked ham hocks that are the heart and soul.  It’s the ham hock that really delivers the kind of depth of flavor that makes this soup something special.  It’s what you smell when you walk in the kitchen.  When it’s made right, it’s the chunks of smoked and slow cooked pork that are like little Christmas presents you sink your teeth into amongst the creamy split peas.

Vegetables

Vegetables

We usually make split pea soup after a meat smoking session when we have smoked up a big bone-in cut of pork.  We use the bone and left over meat to enrich the soup.  However, this time was a special occasion.  Over the summer, we had the pleasure of purchasing a whole hog.  In addition to turning 10+ pounds of pork belly into bacon, we had the opportunity to brine and smoke fresh ham hocks.  Those delicious hocks became the centerpiece of this soup.

The Hock

The Hock

Part of the appeal of split pea soup is the simplicity.  You just need a few ingredients – split peas, carrot, celery, onion – and a few hours.  As a matter of fact, most of that time is hands off while the soup is simmering.  What’s not to love?

Simmering Soup

Simmering Soup

Split Pea Soup

Adapted from the Joy of Cooking

Ingredients:

1 smoked ham hock (if you don’t have your own on hand, you can often purchase them in the meat section of your supermarket)

4 cups of water

1/2 pound split peas (about 1 cup)

1 carrot, diced

2 small stalks of celery, diced

small onion, diced

1 clove garlic, minced

1 bay leaf

salt and pepper to taste

To Make:

In a large soup pot, combine the water, ham hock, and split peas. Bring to a boil, then turn heat to low and simmer for about an hour.  Stir in the rest of the vegetables and the bay leaf.  Simmer, covered, until the ham hock and peas are tender, about another hour (if your liquid doesn’t cover the ham hock, turn it occasionally).

Once the hock is tender, remove it from the pot, remove the skin and bone and discard.  Coarsely chop the meat and return it to the pot.  Continue to simmer the soup until the desired consistency is reached.  Taste and add salt and pepper as needed.

To Serve:

Remove and discard the bay leaf before serving.  Serve hot with hot sauce and a side of crusty bread, as desired.  Serves 4-6 as a hearty soup course.

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Filed under Dairy-free, Gluten-Free, Meat, Recipes, Soup, Vegetables