Spanish Style Quinoa

January 6, 2021

From Chef Oonagh Williams of Royal Temptations Catering

Spanish Style Quinoa

Spanish rice is well known in many households. I make this dish using quinoa as a substitute to get more flavor and more nutrition from the added ingredients. For my plain cooked quinoa recipe, click here.

Ingredients

  1. 2 tbsp (30 ml) olive oil
  2. 1 x 12 oz (375g/ 4 sausages) packet Al Fresco ready cooked, gluten-free, sweet and smoky barbecue chicken sausages. Cut in half lengthwise and cut into ½ inch (1 cm) pieces.  Nice bit of heat but not lethal.
  3. 1 medium onion, peeled and finely chopped
  4. 2 cloves of garlic, peeled and finely crushed
  5. 1 medium zucchini (courgette), quartered lengthwise and cut into ½ inch (1 cm) pieces.
  6. 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces.
  7. ½ red bell pepper, deseeded and cut into 1-2 inch squares (2.5-5 cm) (you can use green or yellow peppers, I just use red for sweeter flavor and different color)
  8. 4 large mushrooms, cleaned, halved and sliced

How To Cook

  1. Heat oil in a skillet big enough for the sausages, vegetables and cooked quinoa. 
  2. Add onions and cook over medium heat until they start softening.
  3. Add sausage to the pan and cook until they look a bit browned.  Be careful not to overcook and burn the onions.
  4. Add zucchini, squash, garlic and red pepper, cook until as soft or crisp as you like. 
  5. Add mushrooms and cook for additional 1-2 minutes.
  6. Stir in cooked quinoa, turn off heat and leave to sit, covered, for a few minutes while flavors blend.

My husband likes chopped cashews and some feta cheese on top of this recipe. Think of making this without the sausages but with nuts and any cheese for a meatless Monday or any other day. Tailor it to be suitable for vegetarians and vegans without cheese or meat stock. This recipe is great reheated so don’t be afraid to make extras. 

Use any selection of vegetables, try different cooked sausages, but remember that many raw and cooked sausages are not gluten-free and that far too many butchers do not know different words for gluten and far too frequently these sausages do not clearly say if they contain gluten. Rusk is a common ingredient in sausages and is not gluten-free. Al Fresco makes a wide range of cooked and raw gluten-free sausages and they are basically naturally gluten-free. For spiciness they also make a sausage with jalapeno and one called buffalo. Jones Dairy Farm makes sausages, bacon, ham, sausage meat labeled gluten free. So use whichever sausage you can buy or can eat.  We don’t like a lot of spicy heat so this sausage was just right for us. Al Fresco has spinach and feta, sun dried tomato, buffalo, jalapeño (both of those I find give heat but not much flavor).  Al Fresco makes a small chicken, apple, maple breakfast sausage which we enjoy with pancakes, waffles etc, but we find the regular size sausage is too sweet for us for Dinner. I’ve also added cut up sun dried tomatoes and fresh baby spinach in the past. 

 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

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TAGS: BREAKFAST, DINNER, LUNCH, SIDE DISHES

Perfect Quinoa

January 5, 2021

From Chef Oonagh Williams of Royal Temptations Catering

By Chef Oonagh Williams
Award Winning Gluten-Free Chef

I like to cook raw quinoa as a rice substitute. I find it easy to cook a batch of quinoa in water and store it in the fridge in large-capacity glass Ball canning jars but with the plastic screw top lids. I can use the stored, plain cooked quinoa for breakfast quinoa (pictured above), spanish rice quinoa, quinoa rice salad and countless other recipes. Quinoa is high in protein and fiber and contains essential amino acids important to a healthy diet. I enjoy eating cooked quinoa mixed with vanilla yogurt, fresh fruit in season or dried fruit and nuts for breakfast. The protein keeps me going and with fresh strawberries, nectarines etc. it tastes like an indulgent treat!

Quinoa is naturally gluten free and most bags I have seen state organic. There is no difference between white, black or red quinoa. 

Preparation
I always rinse my raw quinoa in a fine sieve, that I bought after my son was diagnosed with celiac disease. Quinoa is so tiny it will fall through a regular sieve/colander. Even though some packets of quinoa will tell you it has been pre rinsed, I still do a good rinse to be safe. I simply place the quinoa in the sieve and run cold water through it for a few minutes while gently rubbing the grains.  

How to Cook
There are lots of fussy methods for preparing quinoa, I’ve actually tried them all but prefer the simplest method. See below.

  1. Place 1 cup of raw quinoa and 2 cups of cold water, chicken or beef stock in a saucepan together. 
  2. Bring to a full boil, cover and reduce heat to a simmer, set a timer and cook for 10 minutes.  
  3. Turn the heat off, leave the pan on the same hot burner to allow residual heat in the pot to continue cooking the quinoa for another 5 minutes. By the way, this does work on an induction burner. There’s no need to stir or lift the cover on the pan during the cooking process, but remember to remove the pan from the burner and remove the lid at the end of the 5 minutes ‘sitting’ time.  

Makes 3 cups of cooked quinoa. You might find that you prefer the quinoa to be softer.  So add a bit more water for cooking and also let it sit a bit longer to get the consistency you prefer. I also find that if you have quinoa that has sat in the cupboard a bit longer, then it has dried out more and needs more water and cooking – same as dried beans. 

 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

 

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Smoked Salmon and Cucumber with a Sweet Mustard Dill Sauce

December 7, 2020

From Oonagh Williams of Royal Temptations Catering

 

 

 

 

 

 

 

 

This is an easy, elegant looking appetizer that can be made in advance and is often very popular. The sauce is a variation on the sweet mustard dill sauce that is served with gravlax cured salmon.  Gravlax is delicious, not easily available to buy, and normally expensive, so I make the sauce and serve it with regular imported smoked salmon or Ducktrap smoked salmon from Maine. Not lox salmon. 

1 English cucumber

  • (note: remove from plastic wrapping immediately when you get home and keep refrigerated. I find cucumber quickly goes moldy if left in a tight plastic wrap.)
  • Wash the cucumber, leave skin on and cut diagonal into 1/4-1/2 inch slices. I like to use a fluted cutter for the cucumber.  Experiment and see what thickness you like best. Too thin and the cucumber won’t be able to hold the weight of salmon and sauce.

Smoked Salmon 4-8 oz

  • Use as much as you’d like. Open the vacuum packed bag and use a sharp knife to cut salmon in a tic-tac-toe pattern as chopped salmon is easier to place on cucumber slices and easier to eat.
  • Top with a small spoonful of sauce, and finely chopped chives or fresh dill.
  • This recipe uses the proportions of ingredients that I prefer for the sauce, everyone’s taste is different.  Remember that every brand of mustard can taste different. You might like more or less honey than I do. Dill can be overpowering and bitter.  It is always possible to add more of any ingredient but not so easy to remove. Check that the mustard is labeled gluten free, many are NOT.
  • You can grill/cook a piece of fresh salmon and serve with small cubes of cucumber and mustard dill sauce mixed into cucumber for a meal. Add some chopped smoked salmon to cucumber and sauce mix.

Sauce

  • 1/3 c mayonnaise 
  • 2 tsp honey Dijon mustard
  • plus 2 tsps honey
  • 1 tbsp chopped fresh dill 

mix together and refrigerate for a few hours to allow flavors to blend.  Add a bit of water to thin if necessary. If you only have regular Dijon, then you will need to add more honey to taste. Honey mellows the mustard so the flavor doesn’t overpower the cucumber and smoked salmon. 

Alternate Sauce: Sour cream or crème frâiche sauce with herbs mixed in.

  • 1/3 c sour cream (lite is fine) or crème frâiche
  • salt and pepper to taste 
  • 1 tbsp chopped fresh parsley 
  • 2 tbsps finely scissored chives or thin stalks of green onions 
  • 1 tbsp fresh celery leaves if you have them. (some fresh dill if you want, lemon thyme. I wouldn’t advise fresh rosemary or sage).

 

 

Chef Oonagh has a Culinary Arts degree and prior to the gluten-free diet and her son’s diagnosis with celiac disease, she always cooked from scratch with real ingredients. “Like” Chef Oonagh on Facebook at Gluten Free Cooking with Oonagh. Connect, watch and learn from Chef Oonagh’s gluten-free cooking classes on Curious.com.

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TAGS: APPETIZERS/SNACKS

GLUTEN-FREE MAPLE PECAN BARS

December 2, 2020

From Oonagh Williams of Royal Temptations Catering

 

My recipe is adapted from wheat recipes that often use macadamia nuts and corn syrup. Since I am in NH, I use grade B maple syrup and the taste is wonderful!  You can also use British Lyles Golden Syrup which I always used in England for pecan pies etc. and put on my toasted, buttered crumpets.  It’s made from cane sugar and is very tasty. Golden syrup is also safe for those that are corn intolerant as well as gluten intolerant.  I also adapt this to a maple bourbon pecan tart, rather than standard pecan tart.                                                                                                                               

The outcome is very rich and very crumbly! The crumbliness of the shortbread base of the gluten-free version is due to butter, shortbread texture etc., not being gluten-free. The base of my regular wheat flour version also crumbles when fresh. This recipe holds together better when moistness of the pecan topping is absorbed by the shortbread base.

Using an 8×8 pan (Easily double to 9 x 13 inch.)

Crust:

-6 tbsp (1.5 oz) powdered sugar

-1.5 sticks of butter (6 oz) (earth balance is a good butter substitute, coconut oil does give a coconutty flavor)

-1.5 c (7 oz) my gluten free flour mix or 1+1/3 c/ 7 oz King Arthur gluten-free flour. (King Arthur Flour is just plain flour blend, no xg or baking powder).

-½ tsp xanthan gum

 -pinch of salt

 

Filling:

-3/4 cup of pecans or other nuts, coarsely chopped.  If you decide to use macadamias or cashews that are salted, rinse them in warm water and toast in 350* oven for 10 minutes to re crisp.

-1/2 c (4oz) lightly packed dark brown sugar – you can use light brown sugar, it’s not such a rich flavor, but saves you buying 1 lb of dark brown sugar.

-1/2 stick, (2 oz) butter

-2 tbsp cream (try milk/creamer substitute, not as rich but still good)

-3 tbsp maple syrup 

  1. Mix gluten-free flour, powdered sugar, salt and xanthan gum in a food processor or in a bowl. Add butter and run the food processor until fine breadcrumbs form. Or rub butter in by hand in a bowl. Grease an 8×8 inch pan, especially up the sides.  Sprinkle mix evenly over the base of the pan and press down. It looks like a lot of base but it does shrink as it cooks. 
  2. Bake in preheated 350* oven for 35 -45 minutes, until the base is light golden brown. Don’t let it overbrown, it will taste unpleasant. You might need to adjust the time the second time around.  I find if gluten-free baked goods are not cooked sufficiently, then they do taste ‘floury’. If it puffs, press dough down with clean cloth. 
  3. While the crust is baking and nearly cooked. Gently melt butter, sugar, cream and maple syrup together in a non stick pan until sugar is totally dissolved, stir in nuts.  Do not let the mix burn. 
  4. Remove pan from oven, pour nut/butter mix evenly over base and bake in oven for 10 minutes.  The filling will be bubbling.
  5. Remove from the oven and allow to cool completely.  I like to run a thin knife around the edge of the pan while the filling is still hot/warm to loosen caramel and make it easier to remove. 
  6. Cut into small fingers.

ENJOY!

Chef Oonagh has a Culinary Arts degree and prior to the gluten-free diet and her son’s diagnosis with celiac disease, she always cooked from scratch with real ingredients. “Like” Chef Oonagh on Facebook at Gluten Free Cooking with Oonagh. Connect, watch and learn from Chef Oonagh’s gluten-free cooking classes on Curious.com.

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TAGS: DESSERT

Snickerdoodle, Ginger or Chocolate Chip Crisps

October 29, 2020

From Oonagh Williams of Royal Temptations Catering

Last year at this time, I adapted a wheat flour pumpkin snickerdoodle cobbler from Better Homes and Gardens, changing pumpkin filling and snickerdoodle topping. I discovered that some leftover dough cooked on a cookie sheet was lovely, light and crispy.

Gluten-Free Snickerdoodle, Ginger or Chocolate Chip Crisps
Makes about 18 x 2+1/2″ cookies 

Ingredients:

  • ¼ c (2oz,56g) soft butter
  • ¼ c (2oz, 56g) granulated sugar
  • 2 tbsp (30 ml) light/soft brown sugar
  • ½ tsp (3 ml) gf baking powder
  • 1 tsp (5ml) gf vanilla extract. Use a different extract, almond, lemon, maple etc, to change flavor.
  • pinch of salt
  • 1 egg
  • 1/2c + 2 tbsp (2+1/2 oz, 70g) rice flour – I use imported, Asian white rice flour – Erawan, three elephant logo brand. Very fine, not gritty. Widely available in Asian stores, reasonable price.  I also use it for greasing and flouring cake pans and crispy batter for fish. Picture on Amazon but less expensive in Asian market. amazon.com/Thai-Rice-Flour-16-Basic/dp/B000EYC096
  • NO xanthan gum

Directions:

  1. Preheat oven to 350*. I like to line cookie sheet with parchment paper
  2. Beat ingredients together until mix is lovely and soft and fluffy.
  3. For snickerdoodles. Using one tablespoon/# 60 scoop, drop cookie mix into bowl of sugar and cinnamon, one at a time, shake bowl gently to cover complete ball, then carefully scoop out onto cookie sheet. You can refrigerate cookie mix but it is then quite hard to scoop. Leave cookies about 2 inches apart on cookie sheet, they will spread and flatten.
  4. For ginger or chocolate chip. Stir in chocolate chips or ginger, use 1 tbsp scoop and drop onto cookie sheet.
  5. Bake in 350 oven for 15-18-20 minutes. Do not use black surface cookie sheet. Bake on middle shelf. Baking on a lower shelf, darkens the bottoms too much. Bake until ginger or chocolate chip cookies are a nice golden brown. They will still be soft and crisp up on cooling.  Snickerdoodles, the cinnamon sugar prevents you seeing obvious color.
  6. Remove from oven, let cool, remove to cooling rack. Store in airtight container when totally cool.

Snickerdoodles:

I like to mix 1 tbsp (15ml) sugar and 2 tsp (10m) cinnamon for outside of cookie.

Ginger:

1-2 tbsp (15-30 ml) crystallized ginger chips by gingerpeople.com.  Package has crossed through wheat symbol. Add one teaspoon ground ginger for even spicier. You can roll scoop in regular sugar for crunchier surface.

Chocolate chip:

You know how much chocolate you like, 1-2 tbsp.  I had a chocolate chip cookie made with milk chocolate and it was delicious and not too sweet.  I did use cheese grater for some milk chocolate but chocolate was much too fine. Size of Tollhouse mini semi sweet chocolate chips is best size.

Remember I have a Culinary Arts degree as well as celiac disease and other food allergies so I know food and live this way daily.

Obviously talks and appearances are currently canceled, but you can connect with me on FB at Gluten Free Cooking with Oonagh. I’ve just filmed recipes at home for NH’s ABC WMUR’s Cooks Corner  and they are being aired.   I am also being included in nationwide library data base of on line presenters.

You can find Chef Oonagh Williams at Gluten Free Cooking with Oonagh on FB, web or LinkedIn. Remember most real food is naturally gluten free until manufacturers ‘mess’ around with it and only baking really needs changing. Real food is now being called clean eating.

For new recipes and lots of advice, my Delicious Gluten Free ecookbook only $20 available to download at wwwglutenfreecookingwithoonagh.com , tips, recipes ranging from Grandma’s comfort soup to dinner party fare, full color photos, follow link for list of contents and thumbnail photos of full size photos in ebook.

 

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TAGS: DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING

Easy Pumpkin Soup

From Oonagh Williams of Royal Temptations Catering

You’re sure to have canned or fresh pumpkin in November, so this is a soup quickly made to have ready in the fridge.

Easy Gluten-Free Pumpkin Soup

Ingredients:

  • 2 cups – use the 15 oz can of pumpkin — just pumpkin in the ingredients
  • 1 medium to large onion, peeled and quartered
  • 4 medium carrots, peeled and cut into chunks
  • 2 celery stalks, trimmed, washed and cut into chunks.
  • ½ c rice
  • 6-8 cups chicken stock – I use water plus Orrington’s stock concentrate, labeled gluten-free, about $4 for 12 oz, shelf-stable tub in my local regular grocery store.
  • Freshly ground pepper
  • 1 bay leaf, 1 tsp dried thyme. Check thyme doesn’t smell moldy- some does.

Directions:

  1. Chop carrot in a food processor. Remove and put in a pressure cooker or large saucepan.
  2. Repeat with onion and celery
  3. Add pumpkin to pressure cooker or saucepan, plus rice, water, stock concentrate, pepper, bay leaf and thyme. Stir all together.
  4. Pressure cooker, I set 10 minutes cooking time. Stovetop pan, bring to a boil, reduce heat to simmer, cover and cook for about 20-30 minutes or until vegetables are lovely and soft. Vegetables will cook quickly when they are chopped small.  Rice will thicken soup.  Depending on quantity of vegetables and how tightly lid fits on regular saucepan, liquid can evaporate.  Also do you like thick or thin soup.

You can add some milk if soup is too thick. Soup should be soft and creamy, so that kids don’t have to chew.  I find the pumpkin taste is stronger than same recipe made with butternut squash, but hearty and warming for the cold weather.

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TAGS: HOLIDAY, SOUPS/STEWS, THANKSGIVING

Pumpkin Cake

September 30, 2020

From Oonagh Williams of Royal Temptations Catering

This is the original pumpkin quick bread from my wheat flour days that I’m sure many of you used to bake.  I’ve been making it gluten-free for years, it can be dairy-free without any of the dairy add-ins/ons. Without the cream cheese, a slice or two is a good sustaining breakfast or snack.  

I try and use less xanthan gum or even none if I can, as you get an even fluffier texture when baked. 

There is no xanthan gum in this recipe.

Gluten-Free Pumpkin Cake

Ingredients:

  • 1/2 of 15 oz can (8oz) roughly 1 cup solid pack pumpkin, not pie filling (ingredient list should only be pumpkin)
  • 1c + 2 tbsp sugar (8 oz) 
  • 1/2c (4oz) melted coconut oil or almond oil or avocado oil
  • 3 large eggs
  • 1/3 c water 
  • 1 tsp gluten-free vanilla extract 
  • 1+1/4 c (5+3/4 oz) my gluten0free flour mix or same by weight of King Arthur Flour gluten-free all-purpose flour (no xanthan gum, no baking powder, only flour blend)
  • 1 tbsp (15 ml) gluten-free apple pie or pumpkin pie spice that you know you can eat. So many brands aren’t labeled gluten-free. 
  • 1/2 c (2 oz) almond meal 
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5ml) gluten-free baking powder 
  • pinch of salt
  • 1/3 c craisins – dried cranberries
  • 1/3 c golden raisins (known as sultanas in UK) or ordinary raisins
  • 1/3 c chopped pecans or other nuts. 

Cream Cheese Center
Mix together:

  • ½ of 8 oz brick of cream cheese softened– I use lite 
  • 1 egg yolk or 1 tbsp liquid egg substitute
  • 2 tbsp sugar
  • 1 tsp gluten-free vanilla extract 

Streusel
Mix together:

  • ¾ c chopped pecans or nut of choice 
  • ¼ c sugar 
  • 2 tbsp light brown sugar 
  • 1 tsp gluten-free apple or pumpkin pie spice

Directions:

  1. Put pumpkin, oil, sugar, eggs, water and vanilla in large mixing bowl and beat well for 2 minutes until air bubbles are visible.
  2. Stir all dry ingredients together, then add and beat in dry ingredients. Stir in fruit and nuts.
  3. Grease and gluten-free flour a 10” bundt pan.
  4. Sprinkle half of the streusel around base of pan and pour in half of batter.
  5. Gently spread cream cheese mix on top of batter.  It won’t be perfect and might sink a bit.  Try not to spread cream cheese to sides of pan or it will stick.
  6. Gently pour in second half of batter and sprinkle second half of streusel on top.
  7. Bake in preheated 350 * oven for 45-55 minutes. If top is browning too much, cover with foil. The cake will rise and dome and look cracked from nuts and sugar.
  8. I prefer using a bundt pan, the cake looks prettier than in a loaf pan and with the hole in the middle, the cake cooks more evenly with less chance of a raw center. Cake should be well risen, it will be dark brown because of spices, firm at edges and pulling away from sides. I poke at middle of cake with a fork, since I find that most gluten-free cakes need longer cooking than regular flour cakes. Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely.  Cake keeps fresh for quite a few days, freezes and nukes well.

Watch me make variations of this cake:

For Halloween, make the pumpkin cake in cupcakes, without filling. Frost with cream cheese frosting, tinted orange if you want (mix red and yellow food coloring together.  A recent bottle of McCormick’s food coloring stated it was a gluten-free food.) Top with Halloween candies that are gluten-free. 

Note: cream cheese filling and streusel adapted from a recipe in Port Danby Cozy mystery by London Lovett.

My rice-free GF mix:

  • ½ cup potato starch 
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.  
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill. 

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy. 
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

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TAGS: BREADS, DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY

Mongolian Beef Soup

From Oonagh Williams of Royal Temptations Catering

Easily made, tasty hot soup for Halloween or any chilly night. 

Gluten-Free Mongolian Beef Soup 

Ingredients: 

  • ~1 lb shaved steak, cut up into smaller pieces. I like the certified Angus my local chain grocery store carries.  I buy either shaved or ground Angus when it’s on sale. I think they have meatier taste in the mouth
  • 1 medium onion, peeled and finely chopped
  • 2 carrots, peeled, quartered lengthwise and cut into ~ 1” pieces
  • 2 celery stalks, washed, quartered lengthwise and cut into ~ 1” pieces
  • 2 cloves of garlic, peeled and crushed
  • 1 tbsp fresh ginger 
  • 2 tbsp oil – I normally use avocado oil. I used to use peanut oil, I never use canola or soy oil
  • 1/3 cup tamari (gluten-free soy sauce)
  • Chop some broccoli stalks if you have them
  • 1 tbsp beef stock concentrate (gluten-free)
  • Mushrooms, cleaned, halved and sliced
  • snap peas
  • 1/2 can baby corn
  • Handful of chopped frozen spinach
  • 4 oz fine gluten-free rice noodles
  • 1 tbsp corn starch
  • 1/3 cup light brown sugar
  • Salt and pepper to taste

Directions:

  1. In a large pan, fry all veg together with oil, over medium heat, until softening then add beef and fry for a few minutes until sealed.
  2. Add tamari , light brown sugar, 8 c water and 1 tbsp beef stock concentrate (8 cups if you are cooking noodles in soup, only 6 cups if noodles are cooked separately.),  sliced baby corn, mushrooms,salt and pepper to taste.
  3. Leave to cook for at least 20 minutes until carrots and celery are tender.
  4. Add sliced snap peas, handful of chopped frozen spinach and about 4 oz very fine rice noodles, put on top of soup, leave to cook for 5 mins, then use scissors in soup to cut small. Noodles tend to explode outside of large bag and don’t break up easily.   I’ve only seen rice noodles in ‘bricks’ in large container of several bricks. Look at weight of packet and how many ‘bricks’ of noodles. Of course you can add more noodles to make soup thicker, or less noodles so soup is runnier.
  5. Thicken with tablespoon of corn starch mixed with 2 tablespoons of water if you want. Remember that noodles will absorb more liquid as soup sits.
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TAGS: SOUPS/STEWS

Summer Tomato Corn Galette

September 2, 2020

From Oonagh Williams of Royal Temptations Catering

‘Galette’ just means rustic looking, single crust, free-form pie with a filling and the crust folded partway over the top of the filling. Bon Appétit says, “their imperfections are what set them apart—in fact, the less you do, the better they look.” 

Normally during the warmer months, once a month a girlfriend and I drive down to Wilson Farm in Lexington, MA. For those that don’t know, Lexington (yes the same one you learned about in history) is a very old area of Mass, full of expensive housing and Wilson Farm has 33 acres right in the middle. The farm has been operating there since 1884 with the first farm stand in the 1950’s.  

Most of their fruit and vegetables are locally grown and you can see the fields surrounding the shop, right in the middle of houses. Remember as I always say on NH’s ABC WMUR’s Cooks Corner, most real food is naturally gluten-free until manufacturers mess around with it. Inside, the fruit and veg are arranged like the finest French markets, with fresh baked goods (including gluten-free), large cheese selection, meats, fresh from their kitchen soups, salads, meals and more, as well as flowers and plants.  Weekends and special event times like the tomato festival, there would be samples to try. They have another farm in Litchfield, NH and locally we could look across the river from the Anheuser Busch plant to the red barn building in Litchfield, but had to drive the long way around to get there. 

There is a recipe wall behind the row of checkouts, with lots and lots of free recipe cards for you to take away and make yourself. This is one of the recipes I used to make in wheat flour days and now with fresh local corn and tomatoes abounding, I make it gluten-free.

Gluten-Free Summer Tomato Corn Galette
recipe Cornmeal Galette dough for 1 galette, about 11 inches in diameter

Again with local availability at the moment, I didn’t have regular gluten-free cornmeal so I substituted Krusteaz honey cornbread mix. Bob’s Red Mill carries gluten-free cornmeal and cornflour but one is too gritty and the other is too fine for my taste. 

Ingredients:

  • 4 oz, ¾ c KAF gluten-free all-purpose flour – no xanthan gum, no baking powder. 
  • 2/3 cup/ 4 oz Krusteaz gluten-free honey cornbread mix, does contain both xanthan gum and baking powder so don’t add any more. Substitute cornmeal/cornflour that you have, by weight, and dough might need more liquid added.
  • (1 tsp. Sugar – not necessary if you use Krusteaz)
  • salt and pepper
  • ⅓ cup grated Parmesan cheese, I’ve also used Sharp cheddar when I was out of Parmesan
  • 6 Tbsp, 3 oz, cold butter, cut into ½-inch slices 
  • 2 Tbsp olive oil
  • 3 tbsp ice water

Filling

  • 2 Tbsp. olive oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 Tbsp. marjoram, chopped, I’ve also used fresh oregano and fresh basil, depending on what you have grown or what’s available 
  • Kernels from 2 ears of corn (about 2 cups) Fresh corn makes a phenomenal difference in taste compared to frozen or canned but they still taste good. I cook extra corn day before, then cut off kernels
  • 1 large roasted red bell pepper, peeled, deseeded and cut into 1” squares.  I don’t know what this would taste like with jarred peppers, freshly roasted red bell pepper is addictive and freezes well
  • ~3 large ripe tomatoes, sliced – I like Campari
  • ¾ c 3 oz shredded cheddar

Directions:

  1. I put the flour, Krusteaz, (sugar), salt, pepper, and Parmesan cheese in food processor. Add the chilled butter and pulse until butter is small pieces. Or in a bowl by hand or with a pastry blender.  Add the olive oil and ice water, and pulse until the dough begins to come together. It should be soft. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for about 1 hour.
  2. I like to cook onion in microwave-safe dish until meltingly tender and sweet.  Plus you don’t have to keep watching pan to see if it’s burning. Season with salt and pepper. When onion is tender, add the corn, cut up bell pepper, garlic, marjoram or herb of choice, and set aside to cool. I have also made this with 2 diced zucchini cooked with onions and didn’t think it added to taste.
  3. This is a soft dough and I find it easiest to grease pyrex 9” pie plate and bake on metal sheet or use my Le Creuset cast iron 10” skillet. Put soft ball of dough onto skillet/pie dish, dust your fingers with some gf flour, press with your fingers. and press dough to reach up sides of pan. You are going to fold down edges of dough on side of pan on top of onion corn filling.
  4. Spread the onion and corn mixture over base of the dough. Starting about 2 inches in from edge of onion mix, arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. I use a thin plastic spatula and ‘flip’ the dough from edge of pan down onto filling.  I find this easier than trying to persuade dough away from side of pan with my fingers. Pinch together any tears in the dough. I have tried making this by rolling out and lifting dough and find pressing dough into pan is easier. 
  5. Bake in preheated 375 * oven until the crust has browned and the cheese has melted, 40 to 50 minutes. Let cool for 10 minutes before serving. This is a rich, very ‘short’ pastry.  In a metal pan, the bottom crust is more thoroughly cooked. A totally different recipe said about serving a potato casserole with salsa, sliced avocado and sour cream.  I tried that but I thought it was too many extra flavors.

wilsonfarm.com recipes are online
Wilson Farm, 10 Pleasant Street, Lexington, MA 02421
(781) 862-3900

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TAGS: APPETIZERS/SNACKS, DINNER, HOLIDAY, SIDE DISHES, VEGETARIAN

Egg-Free Chocolate Cake

From Oonagh Williams of Royal Temptations Catering

After asking a friend to share a new cake recipe, she pointed me to The Joy of Baking, and a chocolate cake that I could adapt to gluten-free, use butter or oil, make egg-free and didn’t use flaxseed meal, chia seeds, or any egg alternative. 

I’ve made this cake several times, it’s very quick and easy to make, everyday ingredients. Since gluten-free flours have little flavor compared to wheat flour I used light brown sugar rather than regular sugar. For laziness as well as to make it dairy-free, I have used both almond oil and avocado oil. Using melted butter would give more flavor. Interestingly if you Google this cake, there are quite a few recipes for it, many claiming authorship and changing quantities of ingredients. 

Gluten-Free and Egg-Free Chocolate Cake

Ingredients:

  • 1 1/3 cups King Arthur, all-purpose, gluten-free flour, no xanthan gum or baking powder. 
  • 1 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon gluten-free baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup avocado oil, or almond oil
  • 1 cup warm water 
  • 1 tablespoon lemon juice or apple cider vinegar
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 teaspoon pure coffee extract (optional), zest of orange, or different gluten-free extracts

Chocolate Ganache

  • 1 c, 6 ounces, gluten-free semi-sweet chocolate chips – I use Tollhouse
  • 1 c, 8 fl oz heavy cream 

Directions:

  1. Preheat oven to 350*F (180* C) and place the oven rack in the center of the oven. Butter or spray an 8 or 9 inch (20 or 22cm) cake pan with a nonstick cooking spray, line the bottom of the pan with parchment paper, spray paper and dust pan with cocoa.
  2. In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the melted butter or oil, water, lemon juice or apple cider vinegar, vanilla extract, and coffee extract (if using). Beat all the ingredients together until well blended. Pour the wet batter into your pan and bake in preheated oven for about 28 – 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Don’t overcook it. Remove from oven and place on a wire rack to cool for about 10 – 15 minutes before removing the cake from the pan.

Chocolate Ganache: Heat cream in a microwave-safe jug for about 1 minute. Stir in the chocolate, and leave for a few minutes.  Stir until smooth.  I like to use an immersion blender to make the ganache totally smooth.  

Leave in the fridge for at least an hour so ganache thickens and then spread over top and sides of cake.

I also tried making this with ¾ cup milk and one egg rather than 1 c water.  The photo shows whole cake with ganache and chopped nuts. The cake rose more and was definitely moister.  Without the egg, I found edges of cake were a bit harder, not bad, just noticeable to me.  

Original recipes talk about putting dry ingredients in cake pan, adding wet ingredients, mixing and baking. I find it easier to mix in 4 c (1 ltr) pyrex jug and pour into cake pan.  Flour and cocoa tend to fly everywhere when mixed in shallow pan.

Note that unsweetened cocoa (Hershey’s regular) reacts with vinegar/lemon juice giving a reddish tinge, like red velvet cake.

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TAGS: DAIRY-FREE, DESSERT, HOLIDAY


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