tag:blogger.com,1999:blog-34729394239399399592024-03-13T10:37:24.917-07:00TAYLOR'S TABLEgourmet recipes liberating the gluten-free and dairy-free epicurial soulTaylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-3472939423939939959.post-25499649967666565162017-01-13T21:20:00.002-08:002017-01-13T21:20:50.437-08:00Cannoli (I know you never thought you'd have it again!)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I'm back. So - its been a while. So much has changed. Lot's has happened. That's not important. However, I'm deciding what direction I want to go with this blog...and my life. Food is always central...but so is love, so is life, so is fashion, so is culture. Relationships are the key to life, all else aside. Less words, more action. This recipe comes from collaboration with one of my most favorite sisters in the whole wide world. She's an amazing, dynamic and inspirational woman...who now has 3 kiddos under the age of two. Yes, twins. I love you, sweet. Erin, and I am proud to call you one of my closest friends. I don't know how you do it, and I cherish the day we put this together. This is to you!<br />
<br />
And, yes, new name ... new look. It's a new year. A woman never reveals all of her secrets. Stay tuned. More changes to come.<br />
<br />
<b>Cannoli casing:</b><br />
1 cup superfine brown rice flour (sifted)<br />
1 cup chestnut flour (sifted)<br />
1/2 teaspoon guar gum<br />
1/2 teaspoon xanthum gum<br />
2 tablespoon organic shortening<br />
1 teaspoon organic cane sugar<br />
1/2 cup Rum<br />
1/2 cup Benectine<br />
2 organic egg yokes, reserve whites*<br />
1 tablespoon - 1/4 cup water (as needed)<br />
<br />
* Reserve egg whites. Combine and beat to frothy consistency.<br />
<br />
Combine all ingredients and meld together. Roll onto floured (gluten-free, of course) board to 1/4" thickness. Cut into 4 inch X 4 inch squares (or 2 inch by 2 inch for minis) and wrap around cannoli forms based on instructions. Seal with whipped egg whites.<br />
<br />
<b>Filling</b>:<br />
8 ounces soft goat cheese + a dash of sea salt<br />
3 tablespoons honey, organic<br />
1/2 teaspoons vanilla, organic<br />
1 cup allergen-free chocolate chips (optional)<br />
<br />
Place all ingredients in a bowl and whip until smooth. Cover and refrigerate until ready to fill the cannoli. When ready, pipe each cannoli shell full with filling. Sprinkle with chocolate chips and enjoy.<br />
<br />
Buon apetito!<br />
<br />
copyright Taylor Amorak 2017<br />
<br /></div>
Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com2tag:blogger.com,1999:blog-3472939423939939959.post-82375496987161736502015-07-12T22:43:00.001-07:002015-07-14T18:38:46.599-07:00Carrot Cake with Cream "Cheese" Frosting - Gluten-Free and Dairy-Free (but no one will know!)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-zGrDnkYGH9c/VaNO4TcSUWI/AAAAAAAAA94/SURWoOVB3Ro/s1600/cake%2Btop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-zGrDnkYGH9c/VaNO4TcSUWI/AAAAAAAAA94/SURWoOVB3Ro/s320/cake%2Btop.jpg" width="320" /></a></div>
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I have come to the conclusion
that I am not going to change the world or anything else by writing blog posts.
I hope, at least my ego hopes, that the recipes I post provide something nurturing to those who try them. However, I also know that I am one small entity in a very large world. The truth is that the biggest impact I can have is on those closest
to me, in how I live my life, in how I conduct myself, in how I treat those
with whom I come into contact with each day. If, by chance, you read this
recipe and you make it for someone and they enjoy it, then the ripple has
extended even further than I expected. If it so happens that someone enjoys
this who happens also not to be gluten-free, yet loves it just the same as many
in my circle did, then so the better. </div>
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<a name='more'></a></div>
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This may be my last posting. It may not. I have not yet decided. Life is always an
uncertain journey. Change is inevitable.<span style="mso-spacerun: yes;"> I have had many changes in my life over the last year, all good thankfully. One thing in all of it that I have come to realize is this: </span>Life is about living. Which is truly about loving. Which is truly about
being right here, right now. Often that means enjoying the sensual
pleasures in life...be it a meal, dessert or the one you love. Whatever it is,
I aim to simply be present for it. That is it. Present. Living from the heart.
Living from truth. That’s all. Nothing more.</div>
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Do what you do best. Savor it.</div>
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Life is short. Eat dessert first.</div>
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Bon appétit.</div>
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<span style="color: orange;">Carrot Cake with Cream “Cheese” Frosting (gluten-free, dairy-free)</span></h3>
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Ingredients: </div>
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<b style="mso-bidi-font-weight: normal;">Cake<o:p></o:p></b></div>
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1-cup organic cane sugar</div>
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½ cup organic brown sugar, packed</div>
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1-cup organic grapeseed oil</div>
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3 organic eggs</div>
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1 1/3 cup organic brown rice flour</div>
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1/3 cup millet flour</div>
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1/4 cup tapioca flour</div>
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1/8 cup almond flour</div>
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1 ½ teaspoons baking powder</div>
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1-teaspoon baking soda<br />
1 ½ teaspoons xanthan gum</div>
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½ teaspoon sea salt</div>
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<span style="mso-spacerun: yes;"> </span>1 tablespoon
organic cinnamon, ground</div>
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½ cup organic hemp milk (or other dairy alternative)</div>
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1-tablespoon vanilla extract</div>
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2 ½ cups organic carrots, finely shredded</div>
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½ cup organic carrots, pureed</div>
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½ cup organic coconut flakes, finely shredded</div>
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<b style="mso-bidi-font-weight: normal;">Frosting<o:p></o:p></b></div>
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8 oz. cream “cheese” alternative (Daiya, soft goat cheese,
or soy if tolerated)</div>
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4 tablespoons coconut butter, room temperature</div>
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3-cup+ organic confectioners sugar</div>
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1-teaspoon vanilla extract</div>
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1 cup walnuts, chopped (optional – I didn’t use but would be
tasty)</div>
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<b style="mso-bidi-font-weight: normal;">Method</b></div>
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<ol style="text-align: left;">
<li>Preheat oven to 350 degrees.</li>
<li>Line two 9-inch cake pans with coconut butter and sprinkle
with gluten-free flour, shaking off the excess. Set aside.</li>
<li>In a large bowl, cream together oil, sugars and eggs with a
hand or stand up mixer.</li>
<li>In a separate bowl, mix and <b>sift</b> together all dry cake ingredients.</li>
<li>Alternately add the dry ingredients and the hemp milk to the
creamed mixture, and add the pureed carrots, beating on medium speed until fully combined. </li>
<li>Fold in the shredded carrots and coconut.</li>
<li>Divide batter evenly amongst the two cake pans. Bake for
20-25 minutes on the top rack of the oven until the center is set and a toothpick comes out clean when
inserted into the center of the cakes. Set aside and allow the cakes to cool
completely.</li>
<li>To prepare the frosting, cream the cream “cheese”
alternative and coconut butter together. Add in the sugar and vanilla extract
until you achieve the desired consistency. Depending on the temperature, etc.,
you may need to add more sugar than listed. It should be creamy. Just go with
your gut.</li>
<li>When ready to frost, place the bottom layer on a cake plate,
frost the top and sprinkle with walnuts, if you so choose. Then place the top
layer on (I use two toothpicks to keep it in place), frost the remainder of the cake, and sprinkle with the remaining
walnuts and shredded coconut, if desired.</li>
</ol>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0vl0mk-V9CA/VaNO4fq0k1I/AAAAAAAAA-E/GyR9A26uSic/s1600/cake%2Bslice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-0vl0mk-V9CA/VaNO4fq0k1I/AAAAAAAAA-E/GyR9A26uSic/s320/cake%2Bslice.jpg" width="320" /></a></div>
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Enjoy!</div>
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<br /></div>
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<span style="font-family: Cambria; font-size: 12pt;">©</span>2015, Taylor Donovan</div>
<div class="MsoNormal">
Source: Taylorstable.com</div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com2tag:blogger.com,1999:blog-3472939423939939959.post-36783578854489174592015-04-08T21:36:00.001-07:002015-04-08T21:37:19.466-07:00Deep Fried Zucchini and Asparagus (gluten-free, dairy-free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-ghxM1oVeTLI/VSX_Aga-1-I/AAAAAAAAA84/HVyWX9orCWw/s1600/vegies%2Bserved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ghxM1oVeTLI/VSX_Aga-1-I/AAAAAAAAA84/HVyWX9orCWw/s1600/vegies%2Bserved.jpg" height="320" width="240" /></a></div>
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Frying frenzy!!! Oh my goodness, me? Yes, me. I can’t
believe it myself…</div>
<a name='more'></a><br />
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So how did this all start? Oh, yes, I remember. I did a
professional chef gig wherein garlic truffle fries where on the menu, i.e.,
deep fryer required. So, how did I get to this? Owning a deep fryer of my own?
Okay, I can only say, “Thanks, Mom!” Indirectly, details not necessary, she is
to thank for the amazingly larger than expected deep fryer which now resides
most of the time in my pantry, but sometimes on my kitchen counter…frying away.
(Um, not unlike tonight?) As long
as it’s not everyday, right?</div>
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<br /></div>
<div class="MsoNormal">
My opinion is that the greatest of life is lived when we
push to the edges of our comfort zone. It makes me feel just a little bit more
alive to push to the “edge” of that which feels comfortable, beyond the normal,
routine, or that which is “expected”. Okay, maybe the merlot colored streak I
recently had added to my blonde mane of hair qualifies…which I love by the way.
But, seriously, in my case, frying is an edge. I mean,<span style="mso-spacerun: yes;"> </span>a serious edge…like, really? Deep
frying? Chicken nuggets? French fries (with garlic and truffle oil, of course)?
Deep fried vegetables?<span style="mso-spacerun: yes;"> </span>(Can those
even be counted as vegetables? ) This is not my usual culinary genre. Just an occasional
indulgence, for real.</div>
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<br /></div>
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Let’s be honest, here, brutally honest. When you are gluten
free, there are times when you seriously crave some deep fried, crispy,
crunchy, and slightly salty greatness with a condiment less than…ketchup. That
is when you MUST absolutely have an embarrassingly true deep fryer. I’ve tried
the skillet on the stove; it’s not the same. Just sayin’. It’s just not. So, I
say, if you must fry, deep fry, and have the right apparatus. That, my friend,
is truly up to you.</div>
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<br /></div>
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What I will offer you is a recipe for a really tasty deep
fried vegetable recipe (though I did use the same for my son’s chicken nuggets
and he loved them. Note: He’s almost 15 and does know the different between
“good” and “bad” gluten free chicken nuggets. These are his “favorite”…his word
choice, not mine. )</div>
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<br /></div>
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So live, love, laugh…and eat fried foods just once in a while.
And completely enjoy them when you do.</div>
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And, say…if you need a personal chef for a dinner party,
special occasion, or just to help you pull your gluten free kitchen together,
contact me anytime. I’m in the Seattle area and would be glad to put something
together. We can work it out…the price is based on the desired outcome. I
invite the opportunity to help.</div>
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Bon appétit!</div>
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<h3 style="text-align: left;">
<span style="color: #e69138;">Deep Fried Zucchini and Asparagus*</span></h3>
<div class="MsoNormal">
1 whole organic zucchini, slice in 1/3” rounds</div>
<div class="MsoNormal">
10 springs of organic asparagus, woody stems removed and
broken in ½</div>
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3 parts millet flour, gluten free certified</div>
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1 part garbanzo bean flour, gluten free certified</div>
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½ part oat four, gluten free certified</div>
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1 spring of organic rosemary leaves, broken in pieces</div>
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3 organic sage leaves, broken in small pieces</div>
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1 sprigs organic thyme leaves</div>
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Sea salt and freshly ground pepper (to taste)</div>
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1 large organic egg</div>
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1/8 cup hemp milk (or other dairy alternative “milk”)</div>
<div class="MsoNormal">
Oil for frying (I use organic canola oil, GMO-free)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This recipe is so easy. If you have a deep fryer, heat to
375 degrees with the indicated amount of oil. If you do not, then heat a
skillet filled with 2” of oil to the same temperature. (The method will differ
slightly and you will have to improvise by turning more frequently, but I will
leave that up to you to manage.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As the oil heats, prepare the vegetables. Break the egg into
a bowl, then add the “milk”; whisk to combine. Mix the flowers and herbs in a
separate bowl, adding sea salt and pepper. Dredge the veggies first in the
egg/”milk” mixture, then in the flour mixture. Place on a plate to “hold” until
all are ready to fry. Once all are coated, place at once into the deep fryer or
frying pan. If using a deep fryer, time will vary depending on the unit being
used, but you can consult the instruction manual on the suggested timing. You
want the coating to be crispy and the veggies not to be overdone. If using a
frying pan, you will have to turn and attend more frequently, but look for the
same end result.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When all pieces are ready, remove and place on a plate
covered with a paper towel to absorb the excess oil (unless you have small
enough racks, which would be ideal so the excess oil can just drip off).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Allow to cool just momentarily and then place on a serving
place. I like to serve these with aioli – I have a great homemade recipe I’ll
add later.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Indulge. Enjoy. Everything in moderation.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheers.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p>*I'm thinking this would be fabulous for calamari...yet to come!</o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">©</span> 2015 <!--[if supportFields]><span style='mso-element:field-begin'></span><span
style="mso-spacerun: yes"> </span>CONTACT _Con-34449C271 <span
style='mso-element:field-separator'></span><![endif]--><span style="mso-no-proof: yes;">Taylor Donovan</span><!--[if supportFields]><span style='mso-element:field-end'></span><![endif]-->
</div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com1tag:blogger.com,1999:blog-3472939423939939959.post-36650401577842886622015-03-20T08:44:00.000-07:002015-03-20T08:59:50.928-07:00Red Kale Salad with Warm Bacon Dressing (gluten-free and dairy-free, of course)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UEnCXc1s7ow/VQw_F3onBsI/AAAAAAAAA8Q/o2Nt_DoelWY/s1600/Kale%2Bsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UEnCXc1s7ow/VQw_F3onBsI/AAAAAAAAA8Q/o2Nt_DoelWY/s1600/Kale%2Bsalad.jpg" height="237" width="320" /></a></div>
<div class="MsoNormal">
Happy Spring!!! I have decided that no matter the season,
it’s going to be my favorite. No matter the day, the moment, it’s going to be
my favorite. Though the truth is that I do love the onset of spring (almost as
much as the onset of summer – which is probably my ultimate favorite). That
means that today is unanimously my favorite day: the first day of spring, the
Spring Equinox. Lovely…</div>
<div class="MsoNormal">
<o:p></o:p></div>
<a name='more'></a><br />
<div class="MsoNormal">
It’s an opportunity to start fresh, not just with our
gardens and yards, but also within our selves. It represents an opportunity to
start new. To reset and reboot our thinking, our beliefs, elements of our
lives, approach our relationships with a new perspective, look at life through
fresh eyes. This week I have devoted much time to consciously letting go of
what I no longer need, what no longer serves me. From the outer physical, like
clearing out my closet and dumping unneeded stuff from my home, to the inner
channels of my being, looking at patterns and beliefs that just don’t support
who I am today, sorting out conditioning and recognizing where it needs to be
revamped. This, of course, has resulted in a large series of ink-filled journal
pages and a lot of meditation. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Clearing out the old to make way for the new. Inviting freshness
into my life. Setting intention, conscious intention for the novel. Asking for
what I want without hesitation and being clear about it. Inviting what I want,
who I want, into my life. It’s exhilarating, exciting, life affirming and so
much of what we are to be doing if we want to expand and evolve. And who wants
to be stagnant? That is the antithesis of “living”, right?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Part of my intention is to express my creativity in new
ways. I have dabbled in many creative pursuits; I will likely always be a
dabbler because I enjoy changing things up and trying new things. However,
cooking has always been my mainstay. I recently embarked in the arena of
providing professional chef services. This is yet one of my intentions for my
“new” life and I will be providing more information on this very soon. I love
giving the gift of food and this platform affords me the opportunity to share
in the connection of community while extending something tangible of a
creative, sensual and meaningful sort. So graciously embark I will.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I find life very satisfying right now. Though the past few
weeks have offered their challenges, I am learning to appreciate the value in
each moment.<span style="mso-spacerun: yes;"> </span>In creating the habit
of waking up and greeting the day with, “Thank you” and to going to bed each
night in gratitude, I find more and more in my life to be thankful for. As I
open to the beauty of life, more beauty comes my way. As I value the depth of
connection with the brilliant and amazing people in my life, those ties strengthen
and enhance. <span style="mso-spacerun: yes;"> </span>As I cherish the value
of what I have, so do new opportunities come my way. I am so lucky to be alive
and so glad to be here…for so many reasons, most of them simple. Simple is
good.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Simple is good. I like that. It kind of explains this salad
that I’m getting to which ranks very high on the rector scale of YUM! Fresh
kale with warm bacon dressing, what’s not to love? Really, two simply wonderful
ingredients, that when combined together, create the most succulent and tasty
salad. It’s good enough to be a meal. No sides. No fluff. It’s simply
delicious. And oh so easy!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Be grateful. Love deeply. Live fully. Smile at each
opportunity. Embrace change. Savor the moment. Enjoy the simple things in life.
Laugh at every chance you get.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Oh, and eat well with the company of those you cherish.</div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
<span style="color: #f6b26b;">Red Kale Salad with Warm Bacon Dressing</span> </h3>
<div class="MsoNormal">
1 bunch of organic red kale</div>
<div class="MsoNormal">
6-8 slices of natural/organic bacon</div>
<div class="MsoNormal">
1 organic shallot, finely chopped</div>
<div class="MsoNormal">
2 tablespoons white wine vinegar</div>
<div class="MsoNormal">
1 tablespoon coconut sugar</div>
<div class="MsoNormal">
Organic olive oil, as needed (see below)</div>
<div class="MsoNormal">
¼ cup organic pecans, in pieces if large</div>
<div class="MsoNormal">
¼ cup organic currants</div>
<div class="MsoNormal">
Sea salt and organic pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a sauté pan on medium heat, cook the bacon until crispy.
Meanwhile, rinse and drain the kale. Slice it very thinly down to the stem and
place in a large bowl. When the bacon is ready, drain on paper towels,
reserving the bacon drippings. Crumble the bacon in a separate bowl when
cooled. (This is probably not the heart-healthiest salad, but all good things in
moderation.) Add enough olive oil (if needed) to the bacon drippings to make ½ cup.
Reheat the drippings on medium heat and add the shallot; sauté until translucent.
Remove from heat and mix in the remaining ingredients, minus the currents, stirring
until well combined.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the dressing over the kale and toss well to evenly
distribute the dressing and pecans. Add sea salt and pepper to taste; sprinkle
with the currants.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
That’s it. It’s done. It’s that easy. Now pour a glass of
wine with your love, serve and enjoy!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bon appétit!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">©</span>2015 Taylor Donovan</div>
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source: www.taylorstable.com</div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-36696338749680182292015-02-12T23:31:00.000-08:002017-01-13T19:13:35.276-08:00Beef Noodle Soup – Pho (gluten-free, dairy-free)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wuB1IIDFSZA/VN2llm4FhYI/AAAAAAAAA7s/h9DpXeBU2mo/s1600/Pho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://4.bp.blogspot.com/-wuB1IIDFSZA/VN2llm4FhYI/AAAAAAAAA7s/h9DpXeBU2mo/s1600/Pho.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal">
This is not traditional by any means. At least I don’t
believe so. In fact, it may not even be close. It may not even fit into the
category of gourmet. In which case I say, you have to get out of the box sometimes!
It was, however, derived from one of those, “Oh my gosh, I have to have it
now!” moments where nothing else would do. Nothing.<span style="mso-spacerun: yes;"> </span>And it had to be pretty much now!</div>
<a name='more'></a><br />
<div class="MsoNormal">
<o:p> </o:p>I just treated myself – using the word “treated” lightly – to two yoga classes. I decided to try
an “advanced” Bikram yoga class. The prerequisite to the advanced class is that
you have to take the beginning class first. And I mean in sweet succession, as
in one after the other. Yes, that translates into 3.5 hours of hot yoga. It was
intense. What I really mean is that the advanced class kicked my ass. They do
not call it advanced lightly; it is amazingly difficult. I felt out of my
league. It really makes the beginning class seem like kindergarten – and so I
now know why they call it “Bikram’s Beginning Yoga”. I do not see how there
could have been any trace of toxins left in my body after that. Truly, truly…It
was wild and transformative!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
By the time I was done, I was done. And I was starving.
Like, really starving. It was 2:30 in the afternoon and I had really eaten
nothing. As I was making my way to my car, walking down the “Ave” in the
University District (U-District for us locals), it seemed like every window was
that of a restaurant. And on every table of through every window I peeped, I
swear were big steamy bowls of noodle soup – with the traditional accompaniment
along side: Sirachi. I likely had the look of a madwoman on my face. I am sure
I was salivating. I had to have it!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This put me in a conundrum. It was day 8 of my cleanse. I
couldn’t go to some noodle house and get Pho! That would totally break the no
processed foods parameter, and likely many others. I could not have it. I but I
had to have Pho!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There is always an option, often times, more than just one.
In this case, I could break my cleanse and buy some Pho already made and steamy
ready to go. Or, I could make my own. Knowing the latter to be my option of
choice, I decided I could wait and I would make it myself. And that is when I
set off to buy the needed ingredients.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Well, Pho takes a bit longer than I was willing to wait. So,
I fudged it. I did. I took short-cuts. I didn’t want to wait until dinner. I
didn’t want to wait for the short ribs to cook down. I didn’t even want to wait
an hour. I wanted it now! In making some adjustments, I managed to enjoy my Pho
in the arc of an hour, a bit less actually.<span style="mso-spacerun: yes;"> </span>I was pleased with the result. It was delicious. I waited
and had the second bowl the following day, just to be sure I wasn’t overly
hungry and under critical. It met my liking. You can make it more
authentically, but in a pinch – this is delicious. Oh and the yoga class, I’ll
be going again next Sunday – to beginning and advanced.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bon appétit.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #e69138; font-size: large;">Vietnamese Beef Noodle Soup (Pho)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8vQQwBu4FuM/VN2mtuodSKI/AAAAAAAAA70/1-Y5RNQNfOg/s1600/pho%2Bhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-8vQQwBu4FuM/VN2mtuodSKI/AAAAAAAAA70/1-Y5RNQNfOg/s1600/pho%2Bhalf.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: #f6b26b;">Soup Ingredients:</span><o:p></o:p></b></div>
<div class="MsoNormal">
1 large organic shallot, finely sliced</div>
<div class="MsoNormal">
1 2” piece of organic ginger, peeled and cut in 4 pieces</div>
<div class="MsoNormal">
1 pound grass-fed sirloin steak, sliced as thinly as
possible into strips</div>
<div class="MsoNormal">
4 cups organic beef broth*</div>
<div class="MsoNormal">
½ teaspoon organic ground cardamom**</div>
<div class="MsoNormal">
½ teaspoon organic cinnamon**</div>
<div class="MsoNormal">
¼ teaspoon organic ground cloves**</div>
<div class="MsoNormal">
1/8 cup fish sauce**</div>
<div class="MsoNormal">
1 tablespoon organic agave or maple syrup</div>
<div class="MsoNormal">
4 ounces rice noodles***</div>
<div class="MsoNormal">
organic olive oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: #f9cb9c;">Fresh Ingredients:</span><o:p></o:p></b></div>
<div class="MsoNormal">
1 cup bean sprouts, preferably organic</div>
<div class="MsoNormal">
1/8 cup organic cilantro, chopped</div>
<div class="MsoNormal">
1/8 cup organic mint leaves, stems removed</div>
<div class="MsoNormal">
1 organic green onion, sliced in half long-wise</div>
<div class="MsoNormal">
2 organic jalapeno peppers, sliced</div>
<div class="MsoNormal">
1 organic lime cut into wedges</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: #f9cb9c;">Method:</span><o:p></o:p></b></div>
<div class="MsoNormal">
If you are adding noodles, which I did not, soak them in
very hot water for 15 minutes. You can start that process now.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a large sauce pan (or small stock pot) on medium heat,
coating the bottom with about 1 tablespoon of olive oil. Add the shallots and
sauté until browned. Add the meat, and stirring to cook evenly, sauté just
until it begins brown. Add all of the remaining soup ingredients, except the
noodles, and stir to combine. Simmer while you prepare the fresh ingredients,
about 15 minutes or so.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once you have everything ready, ladle some of the meat with
a nice amount of broth into a large bowl. Add noodles to your liking, and then
top with the fresh ingredients. Top each bowl with a lime wedge; squeeze the limejuice
over the soup before enjoying. I recommend adding some organic Sirachi *sauce if
you’d like a little extra heat and some additional flavor.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 2 servings</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cleanse-worthy notations:</div>
<div class="MsoNormal">
*I had some already made, so this was not “processed”.</div>
<div class="MsoNormal">
**I’m pretty sure fish sauce would be considered
“processed”, but I made an exception. The same goes for the Sirachi.</div>
<div class="MsoNormal">
***I omitted the rice noodles. I’m not a noodle person. I
thought it was delicious without them. I added extra meat and fresh
ingredients.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">©2015 Taylor Donovan<o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">source: www.taylorstable.com</span></div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-48353726327244725302015-02-02T21:58:00.000-08:002017-01-13T19:14:35.112-08:00Crispy Kale Chips (gluten-free, dairy-free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-w2f1l2TyRV4/VNBgvbGmpZI/AAAAAAAAA40/RIBKYsfIXqk/s1600/Kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-w2f1l2TyRV4/VNBgvbGmpZI/AAAAAAAAA40/RIBKYsfIXqk/s1600/Kale.jpg" /></a></div>
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Sometimes you just have to keep it simple. Now that the
holidays have passed, the excitement of the New Year has faded, and the
ski/snowboard season in the Pacific Northwest is rather “bunk” this year,
things could feel a little bleak. February often brings about that sense, or so
I’ve heard from many. So my friend and I decided to do a “cleanse” for the
month of February, to prepare us for the upcoming new season…spring. I settled
on an “anti-inflammation diet”. </div>
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<o:p> </o:p>Well, welcome to day two. No coffee in the morning. (I do
wonder if that is not why I had a headache all afternoon.) No chocolate. (That
immediately set off a craving.) No alcohol. (All right, not even a little red
wine.) Everything else pretty much falls in line with my general diet, so not
so difficult…pretty simple in fact. No processed foods. No sugar. No peanuts.
No pork. No wheat. No corn. I can
do this for 26 more days! I think the hardest part will be, not just giving up
coffee, but giving up caffeine. I have a wonderful homemade chai mix which I
have just run out of…and am searching desperately for the recipe. It was great
without tea and a bit of hemp milk.</div>
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This has inspired me back into the kitchen. I felt as
if I were falling into somewhat of a rut, between all of the holiday excitement
and a huge proportion of transitions taking place in my life. Now I feel a
sense of motivation. I was even inspired to do a little shopping spree in the
spice isle this evening, and threw together another chai mix (we'll see how that
tastes in the morning). </div>
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The past two days I have found myself making tahini
dressing, channa dal, tandori chicken and…to satisfy that crispy-salty craving
with a healthy flair, crispy kale chips. I have wanted to make these for a
while. They are so easy! You could pay $6-$7 for them in the store, or make
them yourself for much less and a huge sense of self-satisfaction. The choice
is yours! </div>
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Bon appétit!</div>
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<h3 style="text-align: left;">
<span style="color: #f6b26b;">Crispy Kale Chips</span></h3>
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1 bunch organic red kale</div>
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1 tablespoon organic extra-virgin olive oil</div>
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¼ tsp. sea salt (or to taste)</div>
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<br /></div>
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Preheat oven to 425 degrees.</div>
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Rinse the kale in cool water; dry with a spinner or paper
towel. Remove the stems and ribs; tear into bite-sized pieces, collecting them in a
bowl as you go. Drizzle the olive oil over the kale and sprinkle with sea salt.
Mix well using your hands (great for your skin, too) to ensure the olive oil is
evenly distributed over the kale. Take a sample to ensure the sea salt ratio
meets your liking. Spread the kale on a cookie sheet evenly. Place in the oven
and cook for 8-12 minutes. The time will very much depend on the water
content in the kale. I suggest setting a timer for 8 minutes, then stirring the
kale around so it cooks as evenly as possible. Then check it every two minutes.
As it gets closer to being done, you may want to check it every minute so you
can pull it out before it crosses over into browning. It should be crisp and
crunchy!</div>
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Experiment, this would be great with garlic olive oil or
different seasonings. What about using sesame oil and sesame seeds for another
flavor? Make it fun and enjoy!</div>
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© Taylor Donovan 2015</div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com1tag:blogger.com,1999:blog-3472939423939939959.post-874372182076170452014-11-04T22:14:00.000-08:002014-11-04T22:14:20.264-08:00Ghormeh Sabzi (Persian Stew with meat, green herbs, kidney beans and potatoes) (Gluten-free, Dairy-free & Soy-free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-Z45qPJJPZ4Q/VFm9Pb6K_II/AAAAAAAAA4U/bapc4s7Wotg/s1600/dish%2Bof%2Bgs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Z45qPJJPZ4Q/VFm9Pb6K_II/AAAAAAAAA4U/bapc4s7Wotg/s1600/dish%2Bof%2Bgs.jpg" height="320" width="271" /></a></div>
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Okay, I will admit, I have not made this dish in a while. I thought, though it is a weeknight, I would put it together and offer my son (who is half Persian) a little taste of his roots. No problem, we’ll have dinner, then go off to the gym for a work out.</div>
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</div>
<a name='more'></a>Honestly, it’s 7:41 and we are both like, “Really, work out
after dinner?” So, it’s not that this dish is highly complex, or that I have
been necessarily “slaving” in the kitchen for hours. (Well, maybe!) But, there
is a certain component of time necessary to allow the flavors to meld in such a
way, to tend to the necessary steps, and sit back as all of this is happening
and sip some good wine in front of the fire while the whole process unfolds,
that is required for a quality dish. So, maybe I should have started earlier?
(Or not been tending to “work” as I was beginning the process?) Though, I think
I began around 4:30, perhaps earlier. Persian meals are not fast food. However,
they are well worth the time. Trust me, well worth the time. And left-overs
only exponentiate in flavor, so go for it!<br />
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<br /></div>
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I will add that, as I began cooking, my son, as I popped
into his room to “check in” (mind you, he’s 14 – that’s pretty much close
communication in his mind) said with his eyes lit up, “What are you making?!
What is it?! It smells so good!” He’s been salivating ever since. His mantra
for the evening has been, “When’s dinner?!” Hopefully he’s not over-hungry at
this point…</div>
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<br /></div>
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So, without further adieu, here’s the recipe for a beautiful
Persian dish which is naturally gluten-free and wonderfully popular among both
those lucky enough to have grow up under the influence of tantalizing Persian
cuisine and those for whom it is a recent discovery. Either way, I am sure you
will relish in the savory flavors, both as the aromas make their way through
the corners of your home and as you experience them dance upon your taste buds.</div>
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<br /></div>
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Bon Appétit!</div>
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<br /></div>
<h3 style="text-align: left;">
<span style="color: #f6b26b;">Recipe for Ghormeh Sabzi Stew</span></h3>
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</div>
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</div>
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<a href="http://2.bp.blogspot.com/-2DyhuuqHCp4/VFm9PSUCR3I/AAAAAAAAA4Q/rxu3UyFVThI/s1600/pot%2Bof%2Bgs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2DyhuuqHCp4/VFm9PSUCR3I/AAAAAAAAA4Q/rxu3UyFVThI/s1600/pot%2Bof%2Bgs.jpg" height="320" width="319" /></a></div>
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<span style="color: #f9cb9c;">Ingredients:</span></h4>
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2# organic, grass-fed stew meat (you can use lamb, reduce
cooking time or it will get tough <span style="font-family: Wingdings;">J</span>)</div>
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1 can (2 oz.) Ghormeh Sabzi herbs, dehydrated* </div>
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1 large organic yellow onion, halved then thinly sliced</div>
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¼ c. organic olive oil (approximately for the entire dish,
including the rice)</div>
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1 Tablespoon turmeric</div>
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1-1/5 cups water</div>
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4-5 dried limes* (or fresh lime juice, about 2 Tablespoons)</div>
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1 can organic kidney beans, drained</div>
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1 large organic potato, chopped</div>
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Sea Salt to taste</div>
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<br /></div>
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*Available at international grocery stores.</div>
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<a href="http://4.bp.blogspot.com/-01-2ubPBCP4/VFm6DN5XPuI/AAAAAAAAA34/TSdkxPagWPY/s1600/sabzi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-01-2ubPBCP4/VFm6DN5XPuI/AAAAAAAAA34/TSdkxPagWPY/s1600/sabzi.jpg" height="200" width="150" /></a></div>
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I do detest writing recipes; the details are not my style,
but here it goes:</div>
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<span style="color: #f9cb9c;">Directions:</span></h4>
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Soak the contents of the Ghormeh Sabzi in luke warm water
for 10 minutes. Drain. Heat a sauté pan on medium high; add olive oil and sauté
the herbs for about 3 minutes. This will be added to the stockpot once all the
meat is browned. (See below.)</div>
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Heat a solid stockpot on medium with a nice base of olive
oil. Add the onions and sauté until golden. Sprinkle with turmeric and sauté
for 2 minutes more. (You could do this as the Sabzi is soaking, just a
suggestion to save time.)</div>
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Back to the stockpot, increase heat to medium high and add
the stew meat; allow the meat to brown then stir until all sides are even in
color. Reduce heat to medium.</div>
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Add the herbs and dried limes to the stockpot mixture, along
with water and some sea salt. (The mixture should be covered, but not drowning.)
Bring to a boil, then reduce heat and simmer for 2-3 hours. (Really, I’m
serious if you are using beef.<span style="mso-spacerun: yes;">
</span>Lamb can be done in 1-1.5 hours.)</div>
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Once you’ve finished glass of wine or whatever you’ve done
to fill your time (likely a half marathon), heat a sauté pan (or use the one
you used for the herbs, that’s what I would do) to sauté the potatoes on high
heat in some olive oil until lightly browned. (Add a little sea salt.) Cover
and simmer for about 10 minutes until slightly tender. Add the potatoes and
kidney beans to the stew, along with the kidney beans. Simmer about 15 minutes,
adjusting salt to your liking.</div>
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<span style="color: #f6b26b;">Recipe for Basmati Rice</span></h3>
<h4 style="text-align: left;">
<o:p><span style="color: #f9cb9c;">Ingredients:</span> </o:p></h4>
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2.5 “coffee cups” organic, white basmati rice</div>
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Sea salt </div>
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Water (per instructions below)</div>
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Pinch of saffron</div>
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Pinch of coconut sugar</div>
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2 tablespoons organic, plain goat yogurt (or coconut or
almond is fine, too)</div>
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Coconut butter</div>
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<span style="color: #f9cb9c;">Directions:</span></h4>
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Clue:<span style="mso-spacerun: yes;"> </span>You
should start this about 45 minutes before you predict the stew to be ready.</div>
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<br /></div>
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The directions on the preparation of how to make this rice
were given to me by my ex-mother-in-law who spoke no English and was presented
in hand gestures. (Yes, take that for what you will.)</div>
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Rinse the rice 3 times in cold water to remove the starch,
removing the water each time. Return the rice to the pan and cover with water.
Basic measurement: When you point your index finger into the water, the rice
will be up to the first knuckle; fill the water to the second knuckle.<span style="mso-spacerun: yes;"> </span>(By “knuckle” I mean the fold on the
back of your finger – it’s the perfect measuring stick!) Add a palm full of sea
salt. (Yes, I am serious. You’ll be draining it off later.) Bring to a boil.</div>
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Meanwhile, add the saffron and coconut sugar to a pestle and
mortal; mash and combine then transfer to a small ramekin. Heat water to
boiling and add a tablespoon or two; mix in about 2 tablespoons of plain yogurt.
Set aside.</div>
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<span style="mso-spacerun: yes;"> </span>Once the rice
is boiling and it starts to rise, test it. (Probably 10-15 minute,s depending
on your stove and pan.) It should “give” between your teeth; not be gummy but
it should not<span style="mso-spacerun: yes;"> </span>“squish” (then it
has cooked too much.) Basically, when it stops being solid in the middle get it
out of there right away. (About 15 minutes from the onset of heat, but this
totally depends on your stove and the pan you are using, so there is a HUGE
variance.)</div>
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Now rinse the rice in a colander in cold water immediately
and drain it, shaking any excess water off, fluffing it by circulating it., but
do not over work it or you will break the grains down. Meanwhile, reheat the
pan you were using. Add about 2 tablespoons of coconut oil and allow it to melt
on medium-highish heat. Stir about 2 tablespoons of rice into the saffron
mixture then smooth it around the bottom of the pan to cover. Let it start to
bubble a bit then spoon in the rice to allow it “air” creating a mound of rice;
poke 3 holes in it. Cover and allow to cook for 5 minutes (medium-high – this
is a tough and delicate call: too high and you’ll burn it; too low, and you
won’t get the crunchy affect on the bottom known as “tadek” – good luck!).
Reduce heat to medium low and place two paper towels under the lid, covering
tightly. Allow the rice to cook for 15-20 minutes until wet fingers make a
sizzling sound when touching the side of the pan. Turn off the heat and allow
the rice to sit for 5 minutes, lid ajar, before serving.</div>
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Scrape a bit of “tadek” from the bottom of the pan for each
serving, adding a generous portion of rice. Top with the stew and enjoy. This
is quite a delectable dish so do enjoy it. It goes perfectly with a crisp green
and quite simple salad of any variety.</div>
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By the way, we did eat at 8:00 – but it tasted even better
at 8:30, so much for rushing a good thing! Time. Patience. Cheers.</div>
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Copyright 2014 Taylor Donovan</div>
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Source: taylorstable.com</div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com2tag:blogger.com,1999:blog-3472939423939939959.post-9883730900901389442014-02-16T15:27:00.000-08:002014-02-16T15:31:52.657-08:00Beef Wellington - Gluten-free and Dairy-Free<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-LSyAuZdOKo4/UwE3ud9lryI/AAAAAAAAA1A/zrez0erAQ8M/s1600/Beef+Wellingtn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="http://4.bp.blogspot.com/-LSyAuZdOKo4/UwE3ud9lryI/AAAAAAAAA1A/zrez0erAQ8M/s1600/Beef+Wellingtn.jpg" height="188" width="320" /></a></div>
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I developed this recipe longer ago than I would like to admit. Meaning, it has been longer than I would like to admit since I have added a recipe. Life is like that. Busy. Sometimes crazy. I don't always have the time or the interest to plant myself in front of the computer following a work day full of screen time. Sometimes you just have to say "no" and be okay with it.<br />
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That's not really important, nor is it why we are here. We are here because we want to create delicious meals that don't leave us to suffer. We want to enjoy life. We want to celebrate. We want to feel good. We want it all. Well, we can somewhat have it all - if we are willing to negotiate a bit with our needs versus our wants. In truth, we mostly have what we need, right? I mean, most of us do. We may want a lot more, but do we really need all of that? Not really. At least I know it to be true for me. So I have to remember to cast out some gratitude at every opportunity. It is really true that when I focus on being thankful, my heart grows fuller.<br />
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There are times for grandiosity and extravagance, however. Holidays. A special occasion. Today. I mean, each day is a special occasion. I would say this recipe falls into such a category. It is not something one throws together for a quick weeknight meal. But, when you want to celebrate and extend something beyond average in recognition for what you have - be it a person, an opportunity, an achievement - this recipe would be a rather appropriate choice. Be ready to extend your culinary wings, because this one does require many steps and is somewhat arduous, but it is delicious and well worth the time. This version uses mushrooms and pecans in place of the traditional pate, which is something I was set to avoid, especially since I have yet to find one that does not contain dairy. It is a striking main dish for an intimate dinner party and is best served with a robust full-bodied red wine.<br />
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Enough said, let's get started!<br />
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<h3 style="text-align: left;">
Recipe for Beef Wellington - Gluten-free/Dairy-free</h3>
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<b>Duxelles</b>:</div>
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1-1/2 pounds organic Crimini mushrooms</div>
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2 organic French shallots, chopped</div>
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4 organic garlic cloves, chopped</div>
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1/3 cup organic pecans, roughly chopped</div>
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2 spring organic thyme leaves</div>
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2 T. organic extra virgin olive oil</div>
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2 T. extra dry Vermouth</div>
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Sea salt and fresh ground pepper (to taste)</div>
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<b>Pastry Crust</b>:</div>
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1 cup super-fine brown rice flour</div>
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1/2 cup oat flour</div>
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1/3 t. sea salt</div>
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1/2 cup + 3 T. organic coconut oil</div>
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3 T. organic maple syrup</div>
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1 - 2 T. cold water</div>
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<b>Beef</b>:</div>
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3-pounds of organic/grass-fed beef tenderloin, trimmed</div>
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Organic extra virgin olive oil</div>
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Sea salt and fresh ground pepper </div>
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12 slices of prosciutto, preferably smoked</div>
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6 sprigs of organic thyme leaves</div>
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2 T. organic Dijon mustard</div>
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2 organic eggs, lightly beaten</div>
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<b>Start by making the Duxelles</b>: Combine mushrooms, shallots, pecans, garlic and thyme in a food processor; chop until all ingredients are fine and form a thick paste. Heat a saute pan with olive oil on medium heat; add the paste and vermouth. Cook until the liquid has evaporated, adding sea salt and pepper to taste. Set aside to cool and move on to the next step.</div>
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<b>Sear the Beef Tenderloin</b>: You will likely need to tie the beef to hold it's shape, in which case use kitchen twine. Then drizzle with olive oil; sprinkle with thyme leaves, then sea salt and pepper. Heat a heavy skillet on medium high, coated with a bit of olive oil. Add the tenderloin and sear on each side for 3 minutes or so, until browned, then turn and repeat until all of the exterior has been seared. Set aside.</div>
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<b>Assemble the Center of the Wellington</b>: The next step is to lay the prosciutto to cover a sheet of plastic wrap at least 12 inches long, with excess for to seal. (You will be wrapping this around the tenderloin, so the size will vary depending on the size of your cut.) Now spread the Duxelles atop the prosciutto to make an even layer. Remove the twine from the beef and brush the entire surface with Dijon mustard; add a little sea salt and pepper if you like. Place the beef on the prosciutto/Duxelles blanket and roll it up so you have the meat completely encased. Wrap the edges of the plastic wrap to seal. Let this sit in the refrigerator while you make the pastry crust.<br />
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Preheat the oven to 425 degrees.</div>
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<br /></div>
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<b>Make the Pastry Crust</b>: Add all dry ingredients in a mixing bowl and stir to combine. Melt the coconut oil; combine with the maple syrup. Pour the wet mixture into the dry ingredients, stirring gently to combine. Add cold water as needed until the pasty holds shape without crumbling, but is not wet and overly sticky. Divide the dough in half, and roll each on a flour-coated surface until very thin (about 1/4 of an inch thick). These two discs will be fused together to blanket the beef tenderloin, so I recommend placing at least one on a pastry cloth. (You could make one very large disc, but I found it easier to work with two.) Beat the eggs lightly and have them close at hand.</div>
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<b>Final Assembly</b>: Remove the beef from the refrigerator and cut away the plastic wrap. Set it in the middle of one of the discs of pastry dough that has been rolled out. Pick up the other (on the pastry cloth) and flip it over so it covers the top of the beef. Now you can mold the pastry around the beef. Cut away any excess dough and be sure to seal the crust completely. Use the beaten egg to fuse the edges of the two pastry discs together and to seam any tears that result during the process. Transfer to a baking sheet, seam side down if possible, and coat the entire crust with the remaining beaten egg; sprinkle with sea salt. Cut two to three slits along the top portion of the crust. </div>
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<b>Bake the Wellington</b>: Place your creation in the preheated oven and bake for 40 to 45 minutes or until pastry is golden brown and the inner temperature of the beef is 125 degrees on a meat thermometer. Allow the Beef Wellington to rest for a few minutes before cutting it; I recommend about 10 minutes. Slice carefully with a very sharp knife. The pasty crust is rather delicate and crumbly, so use an easy hand.</div>
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<a href="http://2.bp.blogspot.com/-nBwnwu7ePy8/UwFGtIzRTcI/AAAAAAAAA1k/E5_WCCtz8yQ/s1600/my+wellington.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nBwnwu7ePy8/UwFGtIzRTcI/AAAAAAAAA1k/E5_WCCtz8yQ/s1600/my+wellington.jpg" height="320" width="143" /></a></div>
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I hope you enjoy this! Let me know what you think.</div>
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Bon Appetit!</div>
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<br /></div>
<div>
Taylor Donovan, copyright 2014</div>
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Source: TaylorsTable.com</div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com1tag:blogger.com,1999:blog-3472939423939939959.post-29829014950820888232013-02-04T18:04:00.000-08:002013-02-04T18:04:03.098-08:00The “New” Classic Ragù Bolognese – Gluten-free, Dairy-free<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Perfectionism is sometimes a
curse. It stops me from doing so much of what I intend because I want it to be
“just this way”. Sometimes, I simply do not begin a project because I have this
“vision” and I want this amazingly undisturbed period of time in which to carry
out my ideas just as I think they should be, or gather just the exact supplies
I need to create the details I imagine. There are yet other times in which I
begin something, only to be re-directed or find myself cut short on time, and
rather than finishing up for finishing’s sake, I hold on to that “vision” and
the thought that the “right” time will come along and afford me the opportunity to execute my plan to full expectation. So, I wait, sure I’ll have
the “time” tomorrow, or over the weekend, to appoint the touches as my mind
directs, only too often, to find I have yet to meet the fruition of my
intention. This is a crazy cycle, indeed.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have decided I am truly a
perfectionist in need of recovery.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<a name='more'></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is my new aim, it will
take much work and sincere commitment on my behalf, but I am just going to
try and do things and let go of the idea of “perfect”. Just do what strikes my
fancy and let go of the expectation and apprehension that accompanies the
attachment to perfection. I am quite sure I have tried this before, but it is
never too late to make a new start. I mean, isn’t it perfect to try again?<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I am beginning now. Trust
me, I must have composed this posting in my mind at least 30 times, reflecting
on the time I lived in Italy, envisioning the story I’d tell of my visit to
Bologna, the pictures I would share and the sentiments I would convey. And now,
I am letting go of all of the words I have ever associated with this entry and just
posting a delicious recipe. Delicious recipes. That is all.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In truth, I am not sure
anyone really reads the postings anyway, the words, I mean. They come here looking
for recipes, wonderfully gluten-free recipes equal to those in places where
gluten mates with itself to create temptation that drives some wild with
desire. I can do that. I create those meals everyday. I do it as a way to let
go of all of the day’s demands, the driving of perfection as I sit at my desk,
pressing away at the deadlines which loom in my virtual office. I can do that.
And, I can let go of perfection.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So here is my recipe. I hope
you enjoy it.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Buon appetito!<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #e69138; font-size: large;">The “New” Classic Ragù Bolognese
– Gluten-free, Dairy-free</span><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T. extra-virgin, organic
olive oil<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 – 3 medium organic
Cippolini onions, chopped<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 cloves organic garlic,
crushed<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 organic celery stalks,
chopped<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 organic carrots, grated<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lb. ground venison*<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 oz. natural pancetta,
thinly sliced and finely chopped<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ c. red wine<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ c. Vermouth<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2-½ c. organic beef stock,
gluten-free<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 T. organic tomato paste<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt and freshly ground
pepper<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 c. organic hemp milk,
plain<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ c. fresh organic basil,
chopped<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Aged goat Gouda, grated
(optional)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lb. gluten-free
tagliatelle or fettuccine, prepared al dente<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">*If venison is not available
to you, ground lamb or beef works deliciously alone or in combination with mild
Italian sausage (ensure it is gluten-free).</span><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large sauté pan, sauté
the pancetta on medium-high flame until lightly browned. Add the olive oil,
then the onions and garlic, sautéing 2-3 minutes. Incorporate the celery,
carrots and basil, continuing to sauté until soft, about 10 minutes or so.
Break up the ground venison and smash into small bits as it cooks until
browned. Stir in the wine and vermouth, boiling for a minute or so, as you
scrape the flavors from the pan and infuse them into the dish you are creating.
Add the beef stock and tomato paste, stirring gently to combine, then reduce the
flame to simmer and leave uncovered for about 1-½ hours, stirring occasionally.
Add sea salt and pepper to taste.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, stir in the hemp milk,
then cover lightly (leave a portion of the lid ajar) and leave to simmer while
you prepare the gluten-free pasta according to directions. (NOTE: I always add
olive oil and salt to the water before I bring it to boil. Also, I think the
directions encourage over-cooking, so I suggest taking about 5 – 6 minutes off
of the cooking time listed on the label. Test the pasta before draining to be
sure.)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">While the pasta is cooking,
check the sauce, it should be creamy and the consistency to your liking. If it
is too thick, add a bit more stock and continue simmering until the pasta is
ready.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When just to al dente, drain
the pasta then gently incorporate it into the sauté with the ragù. Toss to
coat.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve sprinkled with aged
goat Gouda, if you can tolerate it. It is just as delicious without, if you
can’t.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">copyright 2013 Taylor Donovan</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Source: Taylorstable.com</span><span class="Apple-style-span" style="font-family: Arial;"><o:p></o:p></span></div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-24377879613927185382012-11-13T16:27:00.000-08:002012-11-14T20:33:16.731-08:00Thanksgiving Menu - Traditional or something a little bit different?<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
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I always love the culinary creativity that surges this time
of the year. Next week, we in the United States are celebrating Thanksgiving.
Likely, the meaning of the holiday differs based upon your own personal history
and life experiences. As our nation becomes more and more diverse, I think the
idea of “traditional” food to be shared on holidays such as Thanksgiving may
become increasingly eclectic in design and, possibly, more exciting.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Truly, there is comfort in revisiting a table remembered as
when we were young, reminiscing on the flavors, the fragrances, the memories
and attempting to pass that along to our young ones in hope that someday, they
too will share it with the ones they love. In such, many will be gravitating
toward a spread of roasted turkey, mashed potatoes, gravy, cranberry sauce and
maybe a pumpkin pie or two. For those of you gluten-free and dairy-free, this
can sound like one big belly ache. I, personally, remember many years of misery
following holiday meals, lasting much into the week to follow, and then some. </div>
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<br /></div>
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It is possible to enjoy a fabulous holiday meal without
suffering.</div>
<div class="MsoNormal">
<br />
<a name='more'></a>While many of the items laced upon a holiday table are, in
their own right, gluten-free and prepared without dairy, I have offered below
adaptations to some of the more “taboo” items for those of us who must avoid
gluten and dairy. Most of these will appear as links, as I have posted them in
some form or another in the past. </div>
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<br /></div>
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If you have any questions, please let me know. I am glad to
offer what I can to make your meal preparation enjoyable, pleasant and successful.</div>
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<br /></div>
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<span class="Apple-style-span" style="color: #e69138; font-size: large;">Gluten-free and Dairy-free Thanksgiving Menu</span></div>
<div class="MsoNormal">
Gluten-free and Dairy-free Hazelnut Pumpkin Soup (recipe
follows)</div>
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Roasted Turkey (tips follow)</div>
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<a href="http://www.taylorstable.com/2010/11/orange-roasted-pheasant-with-gluten.html#more">Gluten-free
Cornbread and Chanterelle Mushroom Stuffing</a></div>
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<a href="http://www.taylorstable.com/2010/11/potee-champenoise-french-stew-with-best.html">Gluten-free
Cornbread</a></div>
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<a href="http://www.taylorstable.com/2010/04/dairy-free-garlic-mashed-parsnips-and.html">Dairy-free
Garlic Mashed Parsnips and Potatoes</a></div>
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Gluten-free Turkey Gravy (recipe follows)</div>
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<a href="http://www.taylorstable.com/2010/04/organic-asparagus-with-dairy-free.html">Organic
Asparagus with Dairy-free Béarnaise Sauce, Chevre and Marcona Almonds</a></div>
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Sugar-free Cranberry Chutney (recipe follows)</div>
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<a href="http://www.taylorstable.com/2010/06/green-man-salad-organic-of-course.html">Organic
Green Man Salad</a></div>
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<a href="http://www.taylorstable.com/2011/11/gluten-free-diary-free-fresh-pumpkin.html">Gluten-free,
Dairy-free Fresh Pumpkin Pie</a></div>
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<br /></div>
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<span class="Apple-style-span" style="color: #e69138; font-size: large;">Gluten-free and Dairy-free Hazelnut Pumpkin Soup</span></div>
<div class="MsoNormal">
1 T. organic olive oil</div>
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1 large organic leek, chopped – green part omitted</div>
<div class="MsoNormal">
3 organic carrots, chopped</div>
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1 organic rib of celery, chopped</div>
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½ c. organic hazel nuts, chopped</div>
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1 – 16 oz. can of organic pumpkin (BPA free, if available)</div>
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4 c. organic and gluten-free chicken stock</div>
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dash of ground nutmeg</div>
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Sea salt and pepper to taste</div>
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<br /></div>
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In a large sauté pan, heat the olive oil on medium flame. Sauté
the vegetables until they are softened, about 7 – 10 minutes. Stir in the
pumpkin and stock. Simmer 20 minutes or until the vegetables are tender. Season
with salt and pepper to desired taste. Serve hot, or for a creamy soup, place
small batches in a blender and pulse on “puree”, returning each to the sauté
until all is complete. This is a tasty and light kick-off to a Thanksgiving
fete.</div>
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<span class="Apple-style-span" style="color: #e69138; font-size: large;">Roasted Turkey</span></div>
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There are many recipes for roasted turkey available this
time of year. Food & Wine Magazine, along with Bon Appétit and many others
published issues featuring turkey recipes in October.<span style="mso-spacerun: yes;"> </span>If you don’t have your own favorite method or would like to
try something different, my recipe for <a href="http://www.taylorstable.com/2010/11/orange-roasted-pheasant-with-gluten.html">Orange-Roasted
Pheasant</a> can be easily adapted by increasing the ingredients as needed for
the size of your turkey. <span style="mso-spacerun: yes;"> </span>Roasting
time will vary based upon the size of your bird. If you need to know what size
of turkey to buy, here is a guide:</div>
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<u>Number of People</u><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><u>Pounds
of Turkey</u></div>
<div class="MsoNormal">
10 – 12<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>12
– 15</div>
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14 – 16 <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>15
– 18</div>
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20 – 22 <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>18
– 22</div>
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<br /></div>
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I suggest, if available, purchasing an organic bird that was
pasture raised. It is a little more money, but it is nice to know that the bird
you put on your table was afforded the most humane life possible and fed a
quality diet. Of course, a prayer of thanks to our feathered friends who grace
the flavors of our holiday plates is a nice way to begin your cooking ritual.</div>
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<br /></div>
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As for stuffing, the following is a guide for how much
stuffing to prepare based upon your bird, that is, if you plan to stuff your
bird. Note that this is just a guide, as the size of the cavity varies from
bird to bird.</div>
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<u>Amount
of Stuffing</u><span style="mso-tab-count: 1;"> </span><u>Size
of Bird in Pounds</u><span style="mso-tab-count: 1;"><u> </u> </span><u>Servings</u></div>
<div class="MsoNormal">
2
cups<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>3 – 4<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
– 3</div>
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3
cups<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>5 – 6 <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>4
– 5 </div>
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4
cups<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>6 – 8 <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>6
– 8 </div>
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6
cups<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>10
– 12 <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>10
– 12 </div>
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8
cups<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>12
– 15 <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> 1</span>2
– 14 </div>
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12
cups<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>15
– 20 <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>18
– 20 </div>
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<br /></div>
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My <a href="http://www.taylorstable.com/2010/11/orange-roasted-pheasant-with-gluten.html#more">Gluten-free
Cornbread and Chanterelle Mushroom Stuffing</a> recipe makes about 3-1/2 cups,
so multiply the number of batches to be prepared based upon how much is needed
for the size of bird to be stuffed.</div>
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<br /></div>
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Roasting times vary depending upon the size of the bird you
are roasting and whether it is stuffed or not, and individual ovens. I usually
roast mine at 325 degrees, covering until about the last hour of roasting time,
ensuring to baste at regular intervals, generally every 30 – 45 minutes. During
the last hour of roasting, I expose the entire bird, as to ensure a nice brown
finish. <span style="mso-spacerun: yes;"> </span>Allow the bird to rest for
½ or so before carving. This allows the juices to reabsorb. I like serving the
bird whole and carving it as we eat it. It is a dramatic center-piece and
encourages guests to feel more involved.</div>
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<br /></div>
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<span class="Apple-style-span" style="color: #e69138; font-size: large;">Gluten-free Turkey Gravy</span></div>
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Pan juices from the turkey</div>
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1/2 c. organic cold hemp milk, plain</div>
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4 – 5 t. arrowroot powder</div>
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Sea salt and pepper (to taste)</div>
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1 T. organic olive oil</div>
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2 sage leaves, chopped</div>
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1 sprig of thyme leaves, chopped</div>
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5-7 needles of rosemary, chopped</div>
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<br /></div>
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Heat a sauté with the olive oil; lightly sauté the herbs
until fragrant. Add the juices from the turkey roaster to the sauté pan,
retaining any bits left-over. (Conversely, if the roasting pan allows, this
process may be done in the roasting pan. You will be able to better utilize the
flavor of the left-over bits.) If there are any large bits of stuffing or other
vegetables, you may wish to remove them. Bring the juices to a boil. Mix the hemp
milk and arrowroot powder together in a small jar; seal and shake vigorously.
Shake will. As the juices are boiling, incorporate the arrowroot mixture in a small
stream, whisking continuously. Continue whisking as the mixture boils. The
mixture will thicken as it boils. If a thicker consistency of gravy preferred,
it may be necessary to double the amount of arrowroot mixture. Add sea salt and
pepper to desired taste.</div>
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<br /></div>
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<span class="Apple-style-span" style="color: #e69138; font-size: large;">Sugar-free Cranberry Chutney</span></div>
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12 oz. fresh organic cranberries</div>
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¾ c. water</div>
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¼ c. brandy </div>
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1 c. organic agave</div>
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1/3 c. organic honey</div>
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1 cup organic golden raisins</div>
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½ c. organic walnuts</div>
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Juice from one organic orange</div>
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1 T. orange zest</div>
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1 t. ground organic cinnamon</div>
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¼ t. ground organic cardamom</div>
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¼ t. ground organic cloves</div>
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<br /></div>
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Boil water with agave and honey; add the cranberries and
remaining ingredients. Bring back to a boil; add the brandy. Reduce heat and
simmer for 30 minutes, until the cranberries begin break apart and the consistency
is thickened. Allow to rest before serving, as the mixture will gain in consistency as it cools. This may be served warm or cool. This is a delicious complement to
roasted turkey.</div>
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<br /></div>
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For those of you looking for something a little bit different
for your holiday theme, I will be posting another recipe idea soon!</div>
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<br /></div>
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Blessed Givings of Thanks to all!</div>
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<br /></div>
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Bon appétit!</div>
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<br /></div>
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Copyright 2012 <!--[if supportFields]><span
style='mso-element:field-begin'></span><span style="mso-spacerun:
yes"> </span>CONTACT _Con-34449C271 <span style='mso-element:field-separator'></span><![endif]--><span style="mso-no-proof: yes;">Taylor Donovan</span><!--[if supportFields]><span
style='mso-element:field-end'></span><![endif]--> </div>
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Source: Taylorstable.com</div>
<!--EndFragment--></div>
Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-90442812422434241332012-11-11T22:09:00.000-08:002012-11-14T20:34:03.871-08:00Gluten-free Tiramisu (made with goat cheese) and Gluten-free Holiday Discussion in Seattle<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vljWPMe7pew/UKCRqOM2yOI/AAAAAAAAAuQ/O1bbf9hfhOg/s1600/DSC02513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="http://3.bp.blogspot.com/-vljWPMe7pew/UKCRqOM2yOI/AAAAAAAAAuQ/O1bbf9hfhOg/s320/DSC02513.JPG" width="320" /></a></div>
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The holidays are just around the corner.<span style="mso-spacerun: yes;"> </span>I always get a bit excited this time of year…family, friends and the sharing of wonderful food. My thoughts are on what I can make for each special gathering, contemplating my theme, organizing my menus and carefully scheming my presentation. I already have my Thanksgiving and New Year’s menus envisioned and preparations are underway. As for Christmas, it is currently in the status of creative processing. I am looking for just the “right” new thing to explore.</div>
<a name='more'></a><br />
<div class="MsoNormal">
What is on your holiday menu? I know that sensitivities and Celiac can seem to put a damper on the holidays, but there is no cause for that. We can all dine as well, if not better, than any of the rest with just a few insights. I have a number of posts of which offer holiday-friendly recipes and I will be putting together a Thanksgiving menu, as well as recipe suggestions, for the upcoming holidays, which can help to ease the challenges of menu preparation for those gluten- and dairy-avoiding, without anyone feeling as if they’ve missed out.</div>
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<br /></div>
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If you are a local, as in within the greater Seattle-area, you may be interested to know that my husband, Dr. Patrick Donovan, and I will be hosting a discussion on the evening of Tuesday, November 13<sup>th</sup>, featuring Gluten-Free Holidays. Anyone interested in joining us may contact the <a href="http://theuhc.com/">University Health Clinic</a> to register. I plan to have some samples, as well. Come ready with any questions. It will be fun and I hope to see you there. </div>
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<br /></div>
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Something about the holidays speaks desserts. And why shouldn’t it? Life is short, right? I have developed some items based upon my own “cravings” and – realizing that not everyone who is dairy-intolerant can tolerate goat milk products – I hope I can tantalize at least a number of you with this delectable tiramisu. There will be other items soon to follow. Please visit my table again soon…</div>
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<br /></div>
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Bon appétit!</div>
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<br /></div>
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<span class="Apple-style-span" style="color: orange; font-size: large;">Gluten-free Tiramisu (made with goat cheese)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oaFcsxb_G0Y/UKCRtUq91xI/AAAAAAAAAuY/mG2MZUF_AHU/s1600/DSC02517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="http://3.bp.blogspot.com/-oaFcsxb_G0Y/UKCRtUq91xI/AAAAAAAAAuY/mG2MZUF_AHU/s320/DSC02517.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: orange;">Chocolate Almond Crust</span></div>
<div class="MsoNormal">
1 c. organic almond flour</div>
<div class="MsoNormal">
½ c. organic hazel nuts, finely ground</div>
<div class="MsoNormal">
¼ c. organic pecans, finely ground</div>
<div class="MsoNormal">
¼ c. organic walnuts, finely ground</div>
<div class="MsoNormal">
½ c. organic, fair-trade brown sugar</div>
<div class="MsoNormal">
2 T. gluten-free, organic and fair-trade cocoa powder</div>
<div class="MsoNormal">
5 T. organic coconut oil, melted</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine almond flour with the ground nuts, cocoa and sugar in a mixing bowl; stir with a fork until well-combined, then incorporate the coconut oil. Mix well. Press the crust mixture into the bottom of a 9”x13” pan (or equivalent size). Allow the crust to cool while preparing the filling.</div>
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<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: orange;">Filling</span></div>
<div class="MsoNormal">
6 large, organic, egg yolks</div>
<div class="MsoNormal">
3 T. organic, fair-trade sugar</div>
<div class="MsoNormal">
1 pound <a href="http://www.coachfarmstore.com/ricotta.html">goat ricotta</a> (soft chevre may be used if this is not available, add a dash of salt)</div>
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1-1/2 c. strong espresso coffee, cooled</div>
<div class="MsoNormal">
2 t. Courvoisier Cognac</div>
<div class="MsoNormal">
4 T. honey</div>
<div class="MsoNormal">
6 T. <a href="http://www.mimiccreme.com/">MimiCrème</a></div>
<div class="MsoNormal">
½ c. bittersweet, organic, fair-trade chocolate (70% plus), in shavings</div>
<div class="MsoNormal">
Gluten-free, organic and fair-trade cocoa powder for garnish</div>
<div class="MsoNormal">
Gluten-free Lady Finger cookies*</div>
<div class="MsoNormal">
Chocolate Almond Crust (above)</div>
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<br /></div>
<div class="MsoNormal">
*You can make your own Lady Fingers; I used the recipe from <a href="http://www.amazon.com/The-Gluten-Free-Italian-Cookbook/dp/0615219098">The Gluten-free Italian Cookbook</a> by Mary Capon. Alternatively, you can purchase authentic gluten-free Lady Fingers from <a href="http://www.amazon.com/Forno-Bonomi-Savoiardi-Ladyfingers-package/dp/B0001H22R6/ref=pd_sbs_gro_5">Forno Bonami Savoiardi</a>. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using a stand-up mixer (or hand-held mixer) beat the egg yolks and sugar using the whisk attachment until the mixture becomes pale in color and very thick. This will take 5 – 10 minutes. Incorporate the goat ricotta (or soft chevre) and honey, mixing until the consistency is smooth. Add 1 t. of the espresso and mix until thoroughly combined.</div>
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<br /></div>
<div class="MsoNormal">
Spread half of the filling evenly over the Chocolate-Almond Crust (above).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a small mixing bowl, combine the remaining espresso with the cognac. Dip each of the Lady Fingers into the espresso/cognac mixture, one at a time, soaking for approximately 5 seconds, layering them over the filling until it is completely covered. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spread the remaining filling over the Lady Fingers, smoothing until evenly distributed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cover the tiramisu with plastic wrap (or a cover) and refrigerate for 2 – 8 hours.</div>
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<br /></div>
<div class="MsoNormal">
Before serving, sprinkle the top of the tiramisu with the cocoa powder and chocolate shavings. A few chocolate covered espresso beans can add a extra nice touch!</div>
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<br /></div>
<div class="MsoNormal">
Serve with a fresh cup of espresso or a delightful glass of Port.</div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">©2012 Taylor Donovan<o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">Source: Taylorstable.com</span></div>
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com2tag:blogger.com,1999:blog-3472939423939939959.post-65259393621146351512012-06-07T21:29:00.000-07:002012-11-14T20:38:31.797-08:00Blanched Garlic Whistles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Life has been crazy, fun and exciting lately. Hence, my slight respite from posting. We decided to add some chicks to our world and that has opened up a whole new realm. Chickens are so amazing; not the "unintelligent" animals they are coined to be. Each has their own personality, likes and dislikes and ways of addressing everyday occurrences. It is fun to watch them grow and witness their individualization process, as well as experience a closer sense of nature within our home. Their innate sense of "pecking order" is no light task; their sense of "family" has enhanced our own experience of community. As they mature, each vies for its own chance to become "Queen of the Flock." Of course, she who succeeds always knows that the true Queen is she whose hand brings their daily meal. Needless to say, my days are abundant with life.</span></div>
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Little Gwen.</div>
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Roxy, what a bullet!</div>
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Julia, Gwen, Jane, Roxy, Cerra, and Bridget. They are so cute!</div>
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Jane.</div>
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Cerra.</div>
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They grow very quickly...<br />
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Julia at 3 weeks. Yikes!</div>
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Julia and Gwen at 6 weeks.</div>
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Cerra, Gwen, Jane and Roxy in the Garden at 6 weeks.</div>
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Thank goodness the "Hen House" is almost done!</div>
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Move in day on Saturday!</div>
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Happy House Warming, Girls!</div>
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In short here's a quick and lovely recipe which offers an opportunity to appreciate the abundance of your garden...or your local Farmer's Market or organic produce section.<br />
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By the way, I am very excited to announce that my little town of Shoreline, in addition to utilizing sheep, goats, llamas and alpacas to maintain "green spaces," will kick-off the opening of a seasonal Farmer's Market on June 16th. Ignore my Polly Anna nature, but "Yay!" It's been long awaited. Thanks to all of those who have made it happen.<br />
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Happy Spring!<br />
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<span class="Apple-style-span" style="color: #e69138; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Blanched Garlic Whistles</span></h2>
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1 bunch organic garlic whistles (15- 20 garlic whistles)<br />
1 -2 T. organic olive oil<br />
Sea salt and pepper to taste<br />
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Heat a stock pot full of water on high until boiling (rolling boil). Add the garlic whistles, submerged fully. Boil for 5 minutes, then remove and rinse immediately in cold water. Place on a serving platter, drizzle with olive oil and sprinkle to your liking with sea salt and pepper.<br />
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Accompanies most dishes very nicely with ample flavor; exceptionally tasty with fish or chicken. I served these with Coq au Vin and the meal was more than delightful! Add a full-bodied Rhone wine and your day is divine.<br />
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Bon appetite!<br />
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Copyright 2012 Taylor Donovan<br />
Source: Taylorstable.com<br />
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Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com1tag:blogger.com,1999:blog-3472939423939939959.post-85464177289916805432011-11-20T15:17:00.000-08:002011-11-21T08:02:19.628-08:00Gluten-free, Diary-Free FRESH Pumpkin Pie<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Drs06QPFC7I/TsmJAzbOLJI/AAAAAAAAArU/qO_YfqF0gPw/s1600/DSC03930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Drs06QPFC7I/TsmJAzbOLJI/AAAAAAAAArU/qO_YfqF0gPw/s320/DSC03930.jpg" width="320" /></a></div><br />
<div class="MsoNormal">The first time I made a fresh pumpkin pie, I was 19. I was in college at the time and, perhaps, seeking connection to something of my roots, being far away from home and nearing the holidays for the first time in my life. It felt so organic, this undertaking upon which I had embarked; even my mother never made a fresh pumpkin pie. I picked what I thought to be the perfect pumpkin, carefully scooping out the guts and separating out the seeds for later roasting, I baked the meat to golden perfection. </div><div class="MsoNormal"><br />
<a name='more'></a></div><div class="MsoNormal">I had been working on mastering piecrust for some time; my grandmother had taught me at quite a young age, and I was pleased when my uncle complimented, in full sincerity, how mine was the best he had ever tasted. Of course, this was before I had given up gluten, or even had a clue that gluten was, for me, to be avoided.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Getting back to my fresh pumpkin pie, it came together in effortless fashion, baked to lovely perfection. In fact, I picked such a large pumpkin, I had enough filling for two pies. A double batch, what could be better?</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As my pies baked, the enticing fragrance of cloves, allspice and cinnamon comingling with the aroma of pumpkin danced through my apartment. My mouth watered in anticipation of the sensual reality of my first fresh pumpkin.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I removed my pies from the oven at the point of ideal doneness.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I allowed them to cool.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I chose what seemed the “better” pie, and cut it with extreme care, as not to mangle the flaky crust I had so nurturingly shielded from overcooking the edges of. I then dished out a slice for my boyfriend at the time, a couple of select friends, and myself. Of course, I topped each slice with an ample dollop of whipped cream (no, that wasn’t dairy-free either, but that was then). I took a bite, and as I did so, my metaphorical balloon burst and fell to the ground. It was the worst pie I had ever tasted. We ended up throwing them both out…they really were not enticing to the pallet, even to that of a college student.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What had gone wrong?</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I really didn’t know what was amiss. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I had a conversation with my aunt, relaying my pumpkin pie catastrophe to her. She kindly asked what type of pumpkin I had used. When I said, “Oh you know, the kind you carve at Halloween.” (I was thinking to myself, “What other kind is there?”) She was so kind in her response as to clarify to me that I had erroneously used a pumpkin, which is not meant for cooking, but ornamentation.</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H41_3kf93EI/TsmJABBP28I/AAAAAAAAArM/Jfw-aTrJdBY/s1600/DSC03924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-H41_3kf93EI/TsmJABBP28I/AAAAAAAAArM/Jfw-aTrJdBY/s320/DSC03924.jpg" width="314" /></a></div><br />
</div><div class="MsoNormal">Naïveté my teacher, I learned that Sugar Pie Pumpkins are the ideal squash to choose, though I hear Cheese Pumpkins (called Long Island Cheese Pumpkins here in the Pacific NW) to be another tasty option. These two varieties are less stingy, and I can attest that stringiness is not a virtuous quality in a pumpkin pie, with meat that is a wee bit sweeter. They are a small variety, and the seeds still serve well for roasting, or dry them and save for later planting. Though I have not tried it as yet, I hear butternut squash also makes an excellent pie.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So, here is to fresh pumpkin pie. I created this with my son who was an excellent help and whom I am secretly grooming as my personal sous chef. Pumpkins are rather “tough” on the exterior, so cutting these little cuties in half isn’t as easy at it may seem. Some suggest a saw; however, Alessandro developed the knife and chisel method. I hacked a large butcher knife into the pumpkin at the midpoint of my choosing; he then used a hammer to move the knife through the gourd. It was like magic though clearly a two-person job. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Here is to the success of your fresh pumpkin pie. It is worth every effort, as it is so much more flavorful than a pie from the can. My husband, who doesn’t have a taste for pumpkin pie, really enjoys this pie. (I’ll be making another for Thanksgiving, by the way.) </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This recipe I share with you is derived from my original “flawed” pie, using the right gourd, of course, and now framed in the absence of gluten and dairy. I had thought of making a spice rum dairy-free whipped cream, but I really prefer this pie naked, as to taste fully the integrity of the pumpkin and the dazzling array of spices in full relationship.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Have a blessed Harvest! </div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TYbu44JG9ss/TsmJBtqXDhI/AAAAAAAAArc/QijiS0JO504/s1600/DSC03931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TYbu44JG9ss/TsmJBtqXDhI/AAAAAAAAArc/QijiS0JO504/s320/DSC03931.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Gluten-free, Diary-Free FRESH Pumpkin Pie</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><u>Filling<o:p></o:p></u></i></div><div class="MsoNormal">3 c. fresh, organic roasted pumpkin, drained (*This will need to be done ahead.)</div><div class="MsoNormal">4 large organic eggs</div><div class="MsoNormal">2 t. organic cinnamon</div><div class="MsoNormal">1 t. ground organic cloves</div><div class="MsoNormal">½ t. ground organic ginger</div><div class="MsoNormal">½ t. sea salt</div><div class="MsoNormal">1 t. organic vanilla (gluten-free, most are)</div><div class="MsoNormal">¼ c. organic maple syrup</div><div class="MsoNormal">3/4 c. organic, fair-trade, dark brown sugar (packed)**</div><div class="MsoNormal">3 c. organic Cashew/Almond Coffee Creamer or Vanilla Hemp Milk</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*Preheat oven to 350 degrees. Slice pumpkins in half and remove seeds and guts. Please skin side up on a baking sheet and roast for 1 to 1-1/2 hours, until soft to the touch. Then scoop out the meat and place in a strainer to reduce the moisture. As a guide, roughly 1 medium-sized pumpkin makes one pie. While the pumpkin is roasting, prepare the piecrust. (Piecrust recipe follows.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">**If you prefer a sweeter pie, add another ¼ c. of brown sugar.</div><div class="MsoNormal">Mix all filling ingredients with a hand-held or standing mixer until well blended. This will make two smaller pies (6” or 1 large 9” with some left over). Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pour filling into prepared piecrust. Bake in an oven preheated to 375 degrees for 15 minutes. (Be sure to place aluminum foil around the crust edges to prevent burning.) Reduce heat to 350 degrees and bake for 40 – 50 minutes, or until gold around the edges and a knife inserted comes out with mostly clean.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><u>Pie Crust</u></i></div><div class="MsoNormal">1 c. sweet rice flour</div><div class="MsoNormal">½ c. organic blanched almond flour</div><div class="MsoNormal">¾ c. tapioca flour</div><div class="MsoNormal">½ c. gluten-free oats</div><div class="MsoNormal">½ c. organic flax meal</div><div class="MsoNormal">½ t. xanthan gum</div><div class="MsoNormal">¼ t. sea salt</div><div class="MsoNormal">½ t. organic vanilla</div><div class="MsoNormal">1 large organic egg</div><div class="MsoNormal">½ c. organic coconut oil</div><div class="MsoNormal">¼ c. organic olive oil</div><div class="MsoNormal">2 T. organic brown rice syrup</div><div class="MsoNormal">½ c. + organic hemp milk</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine dry ingredients in a large mixing bowl. In a small mixing bowl, combine the egg, olive oil, brown rice syrup and hemp milk. Cut the coconut oil in to the dry ingredients until it forms small uniform bits through out the mixture. Add the wet ingredients and stir gently with a fork. You may need to engage your hands to massage the mixture slightly. If the mixture is too dry, add a bit more hemp milk. Form a smooth ball, then cut in half. Roll each half out to ¼ inch thickness. Transfer to the pie plate, cut to fit and form the crust edges. (Note: This is a very delicate crust; handle with care. Do not be frustrated if it breaks. If that happens, simply press the smooth pieces of the piecrust dough into the pan to cover. Then form the outer edges. The method may differ, but the result is the same.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Makes two 9” piecrusts (single).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon appétit!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Copyright 2011 Taylor Donovan</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div>Source: taylorstable.com</div></div>Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com2tag:blogger.com,1999:blog-3472939423939939959.post-65118735958486957502011-11-13T09:14:00.000-08:002011-11-13T09:14:31.361-08:00Gluten-free Roasted Squash Blossoms Stuffed with Chevre, Adorned with Rose Chipotle Glacée<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oGT_YgN_6aQ/Tr_50EmmHhI/AAAAAAAAAqs/a3q3V_mFyQ8/s1600/DSC03734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://2.bp.blogspot.com/-oGT_YgN_6aQ/Tr_50EmmHhI/AAAAAAAAAqs/a3q3V_mFyQ8/s320/DSC03734.JPG" width="320" /></a></div><div class="MsoNormal">I love crispy autumn days. I love the comfort of slumber through the procession of lengthening nights and how the depth of the places I visit in my dreams expands with the shortening of days. I love waking up to sleepy sunbeams as they meander dreamily through amber leaves moistened by the kiss of dew. I love the crimson maples dotting an evergreen landscape in fiery contrast. I love the excitement of making my way down a golden path adorned as if confetti offered in celebration of my arrival. I love the radiant glow of the moon, full against the backdrop of the clear evening’s sky.<br />
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</div><div class="MsoNormal">I love what the season evokes in my inner world as much as the candy my eyes devour through the colors and beauty of the outer. It is a time of inward journeying, a time of retreat, when we draw deeper within ourselves, and also come together with those we love. It is a time of connection. It is a time of sharing. It is a time of growing.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It is a comfort to slow down. I bask in the warmth self re-acquaintance, clarifying my purpose, solidifying my intention and reigniting the connection to my passion. When so much is slowing down and retreating, isn’t it only natural that we, too, should follow such a natural rhythm? </div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This time of year I find to be a beautiful affirmation of life. I see it everywhere I go. It is a time when we traditionally take solace in celebration of the harvest. It is a dual harvest that we celebrate: the inner harvest, taking stock in our personal value; and, the outer harvest, where we embellish in the yield of the “growing season”. A stroll through the local Farmer’s Market is a wonderful testimonial of said abundance and bounty. It is also an experience which draws me within, connecting me to a simpler time in a simpler place, when we were more deeply linked with the seasons, the land and a way of life both dependent upon and ruled by nature.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now, of course, it is up to us to style our own connection to the seasons in a way best suiting our own unique expression. This means much to many in varying forms. Likely most will have some element of comingling with friends and loved ones, shared pours of wine, snow-melting giggles over a cups of hot cocoa (dairy-free, of course), creatively prepared meals in fête of the season, and an expression of love in all that is manifest. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">How is your season styled?</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IM3-QOi7jF4/Tr_6d8-xxCI/AAAAAAAAArE/suEjdO5Sk0M/s1600/leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="97" src="http://4.bp.blogspot.com/-IM3-QOi7jF4/Tr_6d8-xxCI/AAAAAAAAArE/suEjdO5Sk0M/s320/leaves.jpg" width="320" /></a></div><br />
</div><div class="MsoNormal">Celebrate autumn’s enchantment.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon appétit!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Gluten-free Roasted Squash Blossoms Stuffed with Chevre, Adorned with Rose Chipotle Glacée</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">12 – 15 large organic squash blossoms (generally found at Farmer’s Markets)</div><div class="MsoNormal">3 oz. organic goat ricotta (or substitute of similar consistency)</div><div class="MsoNormal">4 oz. organic chevre, plain</div><div class="MsoNormal">2 springs fresh organic thyme leaves</div><div class="MsoNormal">2 springs fresh organic lavender leaves, chopped</div><div class="MsoNormal">1 large organic sage leaf, chopped</div><div class="MsoNormal">1 spring fresh rosemary, chopped</div><div class="MsoNormal">1 tsp. sea salt</div><div class="MsoNormal">Fresh ground pepper</div><div class="MsoNormal">½ T. hard cherry cider</div><div class="MsoNormal">1 T. white wine</div><div class="MsoNormal">2 T. organic maple syrup</div><div class="MsoNormal">1/3 c. rose water</div><div class="MsoNormal">1 pinch organic cinnamon</div><div class="MsoNormal">Dried chipotle pepper, crush in bits (optional)</div><div class="MsoNormal">Dash of smoked chipotle powder</div><div class="MsoNormal">1 t. tapioca flour mixed with 2 T. cold water</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 425 degrees.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a small mixing bowl, combine the ricotta and chevre with the herbs; add the salt and pepper and mash. Divide the mixture evenly among the number of blossoms to be stuffed. Gently stuff each blossom center with the chevre mixture, carefully pulling the petals back over the mixture; rest on a backing sheet. Bake the blossoms for 10-15 minutes, or until they are golden.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile, in a small saucepan, combine the hard cherry cider, white wine, maple syrup and rose water; sprinkle in the cinnamon, crushed chipotle chili and smoked chipotle powder. Stir with a whisk and heat to boiling on medium-high heat. Drizzle in the tapioca and water mixture, continuing to stir as it boils, keeping up the bubbling for 3-5 minutes until you achieve a glacée thickness. Remove from heat.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serve blossoms drizzled with the rose glacée as a light appetizer with a crispy white wine. They offer a fitting pronouncement of autumn.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy!<br />
<br />
copyright 2011 Taylor Donovan<br />
source: taylorstable.com</div><div class="MsoNormal"><br />
</div></div>Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-22257621034599132832011-07-16T09:46:00.000-07:002011-07-16T09:46:09.687-07:00Gluten-free and Dairy-free Apple Strudel<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_VQVUDknktA/TiG_xz_5e7I/AAAAAAAAAqo/CNnbtIj40-E/s1600/DSC03221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_VQVUDknktA/TiG_xz_5e7I/AAAAAAAAAqo/CNnbtIj40-E/s320/DSC03221.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">I know you know our friend, Winfield Hobbs. He is a man of many talents: chiropractor, musician, artist and one of my top recipe testers. He also happens to be quite a performer, that is, both in the dancing and acting arenas. His summer role is that of a pastry chef and he asked me to develop a gluten-free apple strudel, which he could prepare for the cast as they put in their numerous rehearsal hours. As it turns out, at least one of the cast members is gluten-sensitive. So, as part of his birthday dinner, I developed this recipe. It followed a traditional <i style="mso-bidi-font-style: normal;">Hasenpfeffer</i> main course. I think he like it.</div><a name='more'></a><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">It is difficult to achieve the flaky, light pastry dough one associates with strudel without the incorporation of gluten or dairy. This improvisation is but a beginning to many future improvements, which will illuminate the screens of my blog as they come to fruition. So many ideas, so many recipes, so many responsibilities. I have stacks of recipes and postings awaiting publication. I do my best and appreciate your patience.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">So, this is for Win. He is as much kin to us, like the brother I never had, and the friend we each value. And as I sit here in the garden on a dulling summer evening, a family of chickadee babes bathes in our fountain. Eight little siblings in all, their innocence invading our garden like a cool breeze on a scorching summer day. They come in turn, one after another, and then all together – splashing, drinking and frolicking – as my dog, Sabrina, and I look on from no more than 3 feet away.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">For the love of family…thanks to all those who are mine.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TSywvke3y6k/TiG_wLz4v3I/AAAAAAAAAqk/wJuoWYKRgh8/s1600/DSC03216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TSywvke3y6k/TiG_wLz4v3I/AAAAAAAAAqk/wJuoWYKRgh8/s320/DSC03216.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Gluten-free and Dairy-free Apple Strudel</span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Strudel Dough:</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">½ c. + 2 T. tapioca flour</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">½ c. sorghum flour</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">½ c. millet flour</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">½ c. super-fine white rice flour</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2 T. almond flour</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1 pk. unflavored gelatin</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1 organic egg</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">½ c. organic hemp milk</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2 T. honey</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">3 tsp. xantham gum</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Apple Filling:</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2 lb. organic Granny Smith apples, peeled, cored and thinly sliced</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">¼ c. organic raisins soaked in spiced rum</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">½ c. organic cane sugar, fair-trade</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1 T. organic cinnamon</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1-2 tsp. organic lemon zest</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">½ c. organic coconut oil (melted)</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Preheat oven to 400 degrees.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Place the raisins in a bowl and pour the rum atop. Let them soak for at least 30 minutes. </div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">In a large bowl, mix the flours and salt together gently. Create a well in the center; pour in ¼ c. of the hemp milk and the egg. Stir the wet ingredients gently into the dry, adding the additional hemp milk as needed until a smooth and pliable dough has formed. Remove the dough and knead gently on a lightly rice-floured surface for 5-10 minutes, or until it seems to have a sense of smooth, elasticity. (This will feel differently from working with a gluten-based flour, so be aware to look for smoothness more than elasticity.) Place the dough in a bowl and cover with plastic wrap; allow it to rest for 1-2 hours in a warm environment.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Peel, core and slice the apples, placing them in a large mixing bowl upon completion. Combine them with the sugar, cinnamon, raisins, lemon zest and coconut oil, stirring very gently to combine. </div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Flour a large working surface of pastry cloth with super-fine white rice flour. Roll out the dough into a large, thin rectangle, working it until you have a 9x13 inch area, no more than 1/8” in thickness. (Keep your hands lightly floured as you work to avoid sticking of the dough to your fingers.) You may find you need to stretch the dough to achieve the desired thinness; gently press any tears back into place.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Gently spoon the filling into the center of the rectangular dough, spooning all the juices into the area. You may gauge the thickness of the strudel based upon your dough configuration. Carefully fold the dough around the filling to form a rectangle, very carefully piercing the edges together to seal them. (If you find it helpful, a little bowl of hemp milk may be handy. Dip your fingers into the hemp milk and use it as an adhesive for sealing the edges.) <span style="mso-spacerun: yes;"> </span>If there is excess dough, ensure the seals are tight, and then cut the excess away, pressing the remaining seams firmly. Place a cookie sheet or jellyroll pan atop the seam side; very gently (and with the enlistment of a companion, if available) flip the pan over by way of the pastry cloth so that the strudel is seam side down on the baking sheet. </div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Place in the preheated oven and bake for 10 minutes, then reduce the heat to 350 degrees and continue baking for 30 minutes, or until the pastry is golden brown. If so inclined, brush the top of the pastry with melted coconut oil throughout the baking process.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Allow setting 10 minutes before serving, then enjoying with a scoop of dairy-free vanilla ice cream or drizzle with fresh dairy-free vanilla yogurt.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Enjoy. </div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Copyright 2011 Taylor Donovan</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Source: <a href="http://www.taylorstable.com/">www.taylorstable.com</a></div><!--EndFragment-->Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com2tag:blogger.com,1999:blog-3472939423939939959.post-32200107148683966932011-07-13T17:15:00.000-07:002011-07-13T17:15:00.447-07:00Garlic Whistle Pesto<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QtADvJQ3RXU/Th4pg-sp8QI/AAAAAAAAAqU/Lpyo_1Maiek/s1600/DSC03600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-QtADvJQ3RXU/Th4pg-sp8QI/AAAAAAAAAqU/Lpyo_1Maiek/s320/DSC03600.JPG" width="320" /></a></div><div class="MsoNormal">We love pesto in our house, and I have made many varieties in the past. This is a newer version that I just put together and my mouth is but watering as I await my hens to roast. I have been waiting many months for garlic whistles to become available here. Last winter I shared a wonderful lunch with my cherished friend, <a href="http://www.seattleschoolofhomeopathy.com/index.htm">Lucy Vaughters</a>, who, at the time, made mention of such an accompaniment. She had hunted in her garden, then wintered-over, for garlic tops at no avail. Ever since I have sought the day in which I may whirl the often tossed-off garlic whistles with succulent olive oil and tasty nuts, then lace the flavorful culmination over the centering of choice.</div><a name='more'></a><br />
<div class="MsoNormal">Here is to summer....to the abundance of the season...to the beautifully blooming flowers...to the company of good friends...to the kiss of sun on bare skin.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qxHkmaSUauc/Th4pwSvtBdI/AAAAAAAAAqc/fUpsG6E_Y2I/s1600/DSC03612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-qxHkmaSUauc/Th4pwSvtBdI/AAAAAAAAAqc/fUpsG6E_Y2I/s320/DSC03612.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Garlic Whistle Pesto</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 healthy bunch organic garlic whistles</div><div class="MsoNormal">2 T. organic pine nuts</div><div class="MsoNormal">½ c. organic olive oil</div><div class="MsoNormal">1 tsp. Celtic sea salt</div><div class="MsoNormal">6-8 walnut or pecan halves, organically grown</div><div class="MsoNormal">1/8 c. shredded aged-goat Gouda (or parmesan substitute of your liking)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RVGJvkZwn5c/Th4qCxO4cmI/AAAAAAAAAqg/j654f7TZdJI/s1600/DSC03609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RVGJvkZwn5c/Th4qCxO4cmI/AAAAAAAAAqg/j654f7TZdJI/s320/DSC03609.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Whirl all ingredients in a food processor until smooth. If the mixture is too thick, add a bit more olive oil until the desired consistency is achieved. Serve as your creativity inspires. Store refrigerated in a sealed container for later use.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon appétit!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">copyright 2011 Taylor Donovan</div><div class="MsoNormal">source: <a href="http://www.taylorstable.com/">www.taylorstable.com</a> </div><!--EndFragment-->Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-16030128346334188112011-04-18T12:00:00.000-07:002011-04-18T12:00:06.000-07:00Good for the Soul ~ Gluten-free and Diary-free Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<div class="MsoNormal">Stand with temptation…</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--SLlKp41vm0/TaxgreOOPII/AAAAAAAAAp4/QIQXY7mcgsg/s1600/DSC02702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/--SLlKp41vm0/TaxgreOOPII/AAAAAAAAAp4/QIQXY7mcgsg/s320/DSC02702.JPG" width="320" /></a></div><div class="MsoNormal">Gourmet or not gourmet, who is to say…but, then again, who can resist? I know my postings of late have been focused on grain-free recipes, because essentially I eat a grain-free diet. However, there are certain “comfort” foods, which do call my name from time-to-time and that call I must eventually answer to. Chocolate chip cookies are just such the item, evoking warm memories from the oven in my mother’s kitchen and that of my two grandmothers’. Pancakes were the first thing I ever made on my own; chocolate chip cookies were the first item I ever baked, be it in my little toaster oven with my own dedicated spatula and turner. Of course, bellyaches ensued, but I didn’t have the understanding at the time about their cause. I just knew that chocolate chip cookies were good for a little girl’s soul, at least so I thought. And, there are times in the present in which, I sincerely believe that chocolate chip cookies are good for a woman’s soul.</div><a name='more'></a><br />
<div class="MsoNormal">So, stand with temptation. Wait three days. If the craving is still there, take a bite…enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yYI089_HaKA/TaxhdiuzOJI/AAAAAAAAAp8/sW_rSj_CPG0/s1600/DSC02701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-yYI089_HaKA/TaxhdiuzOJI/AAAAAAAAAp8/sW_rSj_CPG0/s320/DSC02701.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Good for the Soul ~ Gluten-free and Diary-free Chocolate Chip Cookies</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2-3/4 c. organic brown rice flour</div><div class="MsoNormal">½ c. organic quinoa flakes</div><div class="MsoNormal">½ c. organic almond flour</div><div class="MsoNormal">½ c. organic sweet sorghum flour</div><div class="MsoNormal">1 t. baking powder</div><div class="MsoNormal">½ t. baking soda</div><div class="MsoNormal">¾ t. sea salt</div><div class="MsoNormal">½ c. organic cane sugar, fair-trade</div><div class="MsoNormal">½ c. organic dark brown sugar, fair-trade</div><div class="MsoNormal">2 large organic eggs, free-ranged</div><div class="MsoNormal">1 t. vanilla extract</div><div class="MsoNormal">¾ c. organic coconut oil, melted</div><div class="MsoNormal">1 c. organic hemp milk</div><div class="MsoNormal">10 oz. allergen-friendly semi-sweet chocolate chips*</div><div class="MsoNormal">½ c. chopped organic pecans (optional)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*I use <a href="http://www.enjoylifefoods.com/our_foods/baking.php">Enjoy Life</a> brand, which are gluten-free, dairy-free, soy-free and nut-free.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large mixing bowl, combine the rice flour, quinoa flakes, almond flour, sorghum flour, baking powder, baking soda and sea salt. Stir to evenly distribute all ingredients. Using a standing mixer (or a large bowl with a hand-held mixer), combine the eggs, vanilla and sugars; beat until smooth, then add in the coconut oil, continuing to beat until creamy. With the mixer on low, alternately add in the flour mixture and the hemp milk in small amounts to egg/sugar mixture. Once all ingredients are incorporated, beat the dough for 2-3 minutes until smooth and well mixed; the dough should be a bit stiff. Remove the beaters and stir in the chocolate chips (and nuts if you are using them). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place rounded teaspoonfuls (approximately 1” in diameter) of dough onto a cookie sheet, allowing enough room for the cookies to expand as they bake. Place in the oven and bake for 15-17 minutes, until golden brown and firm to the touch.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove from the oven and immediately taste one while it’s warm and the chocolate chips are still melted. Allow any remaining cookies to cool on a rack to share or enjoy later. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">(<b style="mso-bidi-font-weight: normal;">Note</b>: Overindulgence is not a good thing. Eating responsibly is key to good health; therefore, I usually allow myself three cookies and share the rest. Though I do try one fresh cookie out of the oven from each batch as I bake them.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon appétit!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">copyright 2011 Taylor Donovan</div><div class="MsoNormal">source: <a href="http://www.taylorstable.com/">http://www.taylorstable.com</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><!--EndFragment--> </div>Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-24441841220992333982011-03-19T11:59:00.000-07:002011-03-19T11:59:27.920-07:00Baked Fish with Shallots – Naturally Gluten-free (Poisson en Papillotte)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-YgIHyXYxLgg/TYT6_7Cc5kI/AAAAAAAAAp0/Wb8VtH8fs6w/s1600/DSC03091+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-YgIHyXYxLgg/TYT6_7Cc5kI/AAAAAAAAAp0/Wb8VtH8fs6w/s320/DSC03091+-+Version+2.jpg" width="320" /></a></div>Life is continually changing, that is a constant we can count on. It seems things are in an interesting place for many right now. Of course, there is the tragedy in Japan. Along side that, so many are meeting the diagnosis of chronic or previously undetected illnesses which are forcing them to face potential life-changing aspects of their being which, perhaps, they would not have the courage to face were the threat of death or ill-health not confronting them. We can ask why, but…why? It does no good. We have control over so little, yet so much, for it is our thoughts about what is happening in our lives, which truly determines our response to life’s events. The events after all, are simply events.<br />
<div class="MsoNormal"><br />
<a name='more'></a></div><div class="MsoNormal">This is not to understate or fail to recognize the severity of many of the situations, which others are currently facing. That is not the intent of my statement. What I am asserting, however, is that so much of what we encounter as pain, stress or unrest is simply based upon our thoughts surrounding what is happening, rather than what is <i style="mso-bidi-font-style: normal;">really</i> happening. I refer more to everyday events in life rather than catastrophic or tragic events, which may present themselves in our life’s path. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Take for example the diagnosis of celiac or gluten intolerance. We have all faced that moment of panic of, “How can I live without…?” The continual, “But what will I eat, everything contains gluten?” It seems too challenging to consider, living a life without eating gluten products. But when you really think about it, there are a myriad of foods from which to choose…what does it matter if one category is no longer an option if one wishes to maintain good health and optimal well-being? It doesn’t. It’s our response to the idea of not eating cake, or pastries, or pasta, or bread, etc., that makes it stressful. What if you no longer had that stress? What if all you had to do was release the idea of attachment to these food items to feel free? It really is all that is needed. Just let go of the thought of these foods. Take them out of the realm of possibility and do not carry the thoughts about not having them. Just let go and move on to the options that are available. Make it an adventure, an exploration. The journey is quite amazing…</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I know many folks who traverse this journey by trying to replace those items they miss so with alternatives, impostures. Breads, cakes, cookies, etc., made from substitute grains to emulate what they so desire. That is not letting go. That seems as going against the grain to me, bending it, if you will. And if that works for you, okay. But what about considering that which is naturally gluten-free, that which was never intended nor never did contain gluten…that which your body, without any adjustment or accommodation, can openly welcome without reaction, without hesitation, without question? I see that as true freedom, and that is where I have come in my journey with food…and this translates to where I intend to go in my life. But we are talking about food here, our relationship to food, the thoughts we carry surrounding food and the impact those thoughts have on our food choices. The choice is yours.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I have been down the road, and even have momentary cravings, which sometimes I attempt to satiate with “substitute” foods. My challenge is heightened in that I am allergic to most “grasses”, so rice, oats, corn…all of those I must meet in strict moderation. Okay, once in a while, I suffer through the consequences. Why? Because I still allow those thoughts to control my choices rather than allowing myself to release the thoughts and be free. It doesn’t happen often, I’m pretty well at peace with what my body needs and love how I feel when I listen to it. Do I want to feel bloated, gassy, crampy and disconnected or do I want to feel vital, alive, experience a fluid GI process, and approach life feeling clear headed? I choose the latter. I choose freedom.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I am not saying it’s easy. There are days when it comes more naturally to release those thoughts than others. It is a process, as well, rather than any type of event. So, being gentle with ourselves is an essential element to meeting success. We can, however, by taking baby steps, achieve a more peace way of being by altering our thoughts about food…life, expectations, relationships, money, etc. It’s all the same process. And as you approach this attitude of changing your thoughts toward food, you will likely find that you realize how your thinking affects those other aspects of your life such as I have mentioned…and you will begin to see just how much influence you have over your own life, just how much power your mind has. I do believe the mind is so much more powerful than many of us recognize. I do believe we can all empower ourselves by becoming aware of our thoughts and coming to recognize how those thoughts shape our responses to life…and choosing to have thoughts that support our optimal wellness, and the life we want to be living.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I have read a few excellent books of late, two of which I would like to share with you. They have helped and are helping fortify my journey through life. One is titled, <i style="mso-bidi-font-style: normal;"><a href="http://www.untetheredsoul.com/">The Untethered Soul</a></i> and it is written by Michael A. Singer. This book was the perfect complement to the other modalities I am employing of late on my quest for better understanding. It’s not about food; it doesn’t have to be. The other book is written by a woman with whom a dear friend of mine, <a href="http://pamchristiansen.blogspot.com/2009_08_01_archive.html">Pam Christiansen</a>, has studied and she integrates the methods of “The Work” of this book into her own workshops. She is amazing and conducts workshops here in Seattle. The book is entitled <i style="mso-bidi-font-style: normal;">Loving What Is</i>. I think the title says it all, it is written by <a href="http://www.thework.com/index.php">Byron Katie</a>. Perhaps you will find one of these to speak to your own journey.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Some days I still feel like an infant in the understanding of the mind’s power, of my mind’s power over my life, but that is okay. It’s just a thought and I have the power to change it. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In peace.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Baked Fish with Shallots – Naturally Gluten-free</span></span></div><div class="MsoNormal"><i><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">(Poisson en Papillotte)</span></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1-1/2# True Cod, or other firm white fish</div><div class="MsoNormal">1 c. finely slice organic French shallots (go generous)</div><div class="MsoNormal">4-5 sprigs fresh organic thyme (or 2 t. dried)</div><div class="MsoNormal">2 organic bay leaves, fresh preferred</div><div class="MsoNormal">1 T. organic olive oil</div><div class="MsoNormal">1 T. Madeira</div><div class="MsoNormal">1T. Cognac</div><div class="MsoNormal">4 large organic romaine leaves</div><div class="MsoNormal">Sea salt</div><div class="MsoNormal">Fresh ground organic pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350 degrees.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat the olive oil in a large sauté on medium flame, add the shallots and cook for 5-8 minutes. Add the Madeira and Cognac; sauté until tender and translucent, incorporating sea salt and pepper to taste. Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Rinse the fish in cool water and pat dry. Place in a casserole with a tight fitting lid. (Conversely, you can prepare this in foil to be sealed during the baking process and place on a baking dish.) Sprinkle with sea salt, freshly ground organic pepper and the thyme leaves. Cover the fish with the shallots, distributing them evenly. Place the bay leaves atop and place the romaine leaves as to fully cover the fish. Cover (or seal folded foil edges) and place in the oven to bake for about 40 minutes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove the lettuce leaves prior to serving.<br />
<br />
Serves four, adjust for additional guests.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon appétit!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p></o:p>copyright 2011 Taylor Donovan</div><div class="MsoNormal">Source: taylorstable.com</div></div>Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com2tag:blogger.com,1999:blog-3472939423939939959.post-16481945637178057832011-01-19T18:11:00.000-08:002011-01-19T18:19:23.576-08:00Lamb Shanks Braised in Red Wine (Gluten-free, of course)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Ik-j8Q49zYI/TTeX79QdzKI/AAAAAAAAAps/2BXL7Fh6xu8/s1600/DSC02496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://2.bp.blogspot.com/_Ik-j8Q49zYI/TTeX79QdzKI/AAAAAAAAAps/2BXL7Fh6xu8/s320/DSC02496.JPG" width="320" /></a></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is one of my absolute favorite recipes. I had sampled many renditions of lamb shanks before creating my own version. This recipe is tender, mouth-watering and full of complex flavors despite the rather simplistic ingredients. I have to admit that I rarely resist the temptation when this dish appears on the menu, leaving the possibility for enhancement should I discover a twist I appreciate. If you do opt for this selection while dining out, be sure to inquire if any gluten is used in the preparation, as some recipes utilize flour to thicken the demi-glacé while others do not.</span></div><a name='more'></a><br />
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I find this recipe to be one perfect for a romantic dinner or an intimate dinner party. I have Valentine's Day on my mind as I write this, so perhaps that would be the perfect occasion to try this one out. The preparation is light and goes mostly unattended, leaving time to tend to other details as the succulent flavor of the lamb melds with the herbs and the meat tenderizes in the rich wine broth. The aromas are fantastic and will fill your entire home with tantalizing and mouth-watering fragrances. A full-bodied glass of red wine is the perfect partner to this one, and served with either sauteed rapini or matched with mashed sweet potatoes as a trio, nothing less than complete satiation will be discovered in this sexy dish.</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bon appetit!</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: large;">Lamb Shanks Braised in Red Wine (Gluten-free, of course)</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 natural lamb shanks</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bunch of organic carrots, tops removed</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 petite organic shallots, finely chopped</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 T. organic garlic, chopped</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 organic bay leaves, fresh preferred</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 sprigs fresh organic rosemary</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 sprigs fresh organic thyme</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bottle (750 mL) full-bodied red wine</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 T. maple syrup</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 C. organic beef stock, gluten-free*</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 - 2 t. cornstarch, gluten-free</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Organic olive oil</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Organic ground pepper</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*If more liquid is needed.</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 325 degrees.</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat a large saute pan with the olive oil on medium flame. Season the lamb shanks with sea salt and fresh pepper, covering all sides. Brown the shanks evenly on all sides, then place in a large covered casserole. Now saute the shallots and garlic in the same pan, adding additional olive oil if necessary. Toss in the carrots (I prefer to leave them whole) and the herbs, and stir to brown slightly. Add in the red wine and brown sugar, stirring until the mixture comes to a boil. Transfer the red wine broth to the casserole with the lamb shanks. The shanks should be well covered. If they are not, add some beef broth. Cover, and place in the oven allowing to braise for 2-1/2 to 3 hours.</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once the shanks are tender and the meat is loosening from the bone, remove the shanks and carrots, placing them on a serving platter. (A warm oven may be useful in maintaining the temperature of lamb shanks while preparing the demi-glacé.) Skim off any fat from the red wine broth and decant into a sauce pan heated on medium-high flame. (Some prefer to strain out the herbs, I like to leave them in. It is a matter of personal preference, so you can decide.) Mix the cornstarch with 1/4 C. of cold water and shake in a container with a tight-fitting lid. When the jus has begun to boil, slowly stream in the cornstarch paste and mix with a wire whisk continually until the the glacé has thickened to satisfaction. Pour over the shanks just before serving, offering any additional on the side.</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Variation</b>: If time allows, at the point in which the shanks are tender, decant the jus, leaving just enough to keep the shanks moist while covered in a 250 degree oven. Place the jus in a sauce pan and boil on medium flame for 45 minutes to an hour, or until the jus reduces by more than half and the consistency is slightly thickened. This will create a true demi-<span class="Apple-style-span" style="font-style: normal;">glacé</span> and omit the need for thickening agents.</span></i></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">©2011 Taylor Donovan</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">source: www.taylorstable.com</span></div>Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-48276125873664261412011-01-02T13:36:00.000-08:002011-01-02T13:36:19.884-08:00Lavender – Dark Chocolate Truffles: Dairy-free and Gluten-freeHappy New Year!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Ik-j8Q49zYI/TSDtTszdYlI/AAAAAAAAApo/--fhuB14Hx4/s1600/DSC02558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://3.bp.blogspot.com/_Ik-j8Q49zYI/TSDtTszdYlI/AAAAAAAAApo/--fhuB14Hx4/s320/DSC02558.JPG" width="320" /></a></div>It is amazing how quickly we move through time. I remember as a child dreaming about the possibility of the new millennium, “Where will I be in the year 2000?” I would calculate my age and project various images within my mind of what I thought life may be like for me in that far away time. It seemed distant then, so out-of-reach. As if suddenly and before my eyes, life unfolded in such a way in which I found myself walking barefoot and pregnant along Miami Beach on the first day of the new millennium. The tide was calm, the beach laden with remnants of the party which had occurred through the night to greet sun as it rose over the horizon. As I made my way down the surf, I discovered a $20 bill that had washed upon the shore. I tucked it into my pocket and placed it in my book of pregnancy mementos. <br />
<br />
Now, the first decade of the 21st century has passed. My son is now 10. What seemed so futuristic is “now”, and already we are two days into the New Year, gnawing slowly at the next decade with each incessant moment. How time eludes us.<br />
<br />
New Year’s resolutions abound. We make promises to ourselves and one another in the hope of developing a better pattern for the year to come, a better life for the future. These commitments seem alive as we turn the page on the calendar. Like friends with whom we’ve lost touch, how often these resolutions slip away from us. We get busy. We forget. We let things slide. Life is so precious, yet we so often miss the opportunity to cherish its beauty…for this reason, that reason. Sometimes these reasons are so deep seeded, we cannot consciously identify them.<br />
<br />
I did not make resolutions this year. I did not do my usual New Year’s Eve reflection. My journal entries are blank. Instead, I have taken the past two months or so to review my inner world, that place in which my deepest self resides. I have made few blog entries (though my recipe repertoire has exploded). My bathroom is not as clean as I would like to profess. My laundry sometimes piles up. My car is littered with my son’s trinkets and snack wrappers. I have fretted less stressfully over my work. Instead, I have carved out peaceful moments to reflect upon my inner world, sharing silent conversations with myself and joining hands with my most powerful comrade: me. I have been walking in darkness as to seek the light that shines deep beneath the burrows of my wounds. It’s not always a pleasant journey, not without its bumps or moments of pain and suffering. It is an adventure of the heart’s opening. <br />
<br />
These past few weeks have been a beginning to something new and exciting, another traverse upon my life’s journey. I have made commitments to myself for myself. It is a liberating feeling. We, as women, so often leave ourselves behind. We give to a point of exhaustion before realizing we have given too much. We care for and nurture from a great outpouring of love. We do it naturally. What is often not so natural is to include ourselves within the pool of recipients. We feel guilty or selfish. Perhaps we were taught such beliefs. When we identify our neglect, face the blockades within which we demote our relationship with ourselves and nurture resurrection of our divine connection to our inner world, everything else begins to come alive again. Our love flourishes, for ourselves, for others, for life. Our path begins to unfold intertwined with magic and each moment is encased in the joy of discovery. It does not mean all is bliss or free of pain; however, we see through different eyes. We feel the power of each tear. We are brought to humility by the grace of each dawn. We are honored by the love in each smile.<br />
<br />
We all have our journey. It is ours alone. We are hopefully graced by the love of many along with way. Sometimes angels and messages come to us in many forms. The idea of making truffles was an inspiration which came to me through the visit from a cherished friend. We shared yoga, truffles, a good meal and valued conversation. We have walked along side one another through many trials this lifetime. It has not been an easy road for either of us at times. It is worth the work, the toil and the pain, to uncover the peace which shines within like a hidden diamond. Like a good recipe, one must work with the appropriate ingredients and inspire the soul’s creativity to yield an appetizing outcome. Such is the work of the soul. Such is the reward of life.<br />
<br />
This morning my husband shared with me that he had confided with one of his dearest friends how much deeper the relationship between he and I has become of late. That was a wonderful confirmation of my commitment to me. I love us both very much.<br />
<br />
Bon appétit!<br />
<br />
<span style="color: #e69138; font-family: Georgia, "Times New Roman", serif; font-size: large;">Lavender – Dark Chocolate Truffles: Dairy-free and Gluten-free</span><br />
<br />
1 cup organic coconut milk, unsweetened<br />
20 oz. organic dark chocolate (at least 70%), gluten-free and dairy-free*<br />
1 tsp. dried lavender flowers<br />
1 tsp. organic vanilla, gluten-free<br />
1-1/2 c. organic cocoa powder, gluten-free<br />
<br />
<span style="font-size: x-small;">*I used 8 oz. cocoa mass and 12 oz. of 80% dark chocolate, but I’m kind of intense so work with your own taste. If you choose this option, add 1 T. of honey to combat the bitterness of the cocoa mass.</span><br />
<br />
For the ganache, place the chunks of dark chocolate in a food processor until you have a texture of small bits. Meanwhile, place the coconut milk and lavender in a double-boiler and heat until boiling. Strain out the lavender, return the coconut milk to the pan, and add the chocolate bits. Stir until the chocolate dissolves completely and the mixture is smooth. Add in the vanilla and mix well.<br />
<br />
Place the ganache in the refrigerator (I leave it in the pan) for at least 3 hours or overnight. This step is essential in creating the thickness needed for the truffles.<br />
<br />
Once the mixture has thickened, line a server with wax paper. Using a small spoon, form evenly sized round balls and place them upon the wax paper-lined server. Place the cocoa powder in a bowl and roll each truffle in the cocoa powder, returning to the wax paper. If desired, add a bit of fair-trade powdered sugar or chocolate bits to the cocoa powder before rolling the truffles.<br />
<br />
For best results, store the truffles in the refrigerator in cocoa powder. For longer preservation, place the truffles in the freezer housed in a sealed container and encased in cocoa powder.<br />
<br />
Peace.<br />
<br />
©2011 Taylor Donovan<br />
source: www.taylorstable.comTaylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-53706447694936164262010-11-21T14:47:00.000-08:002010-11-21T15:16:19.666-08:00Orange-Roasted Pheasant with Gluten-free Cornbread and Chanterelle Mushroom Stuffing<div class="MsoNormal"><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="MsoNormal"><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Ik-j8Q49zYI/TOmfQQktrRI/AAAAAAAAApU/0QWQ8XluRVA/s1600/DSC02487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_Ik-j8Q49zYI/TOmfQQktrRI/AAAAAAAAApU/0QWQ8XluRVA/s320/DSC02487.JPG" width="320" /></a></div><div class="MsoNormal">In that the U.S. holiday of Thanksgiving is just around the corner, it seems only appropriate to offer a stuffing and roasted poultry recipe. I tend to shy away from “tradition” and generally find some ethnic-theme upon which to base my meal. However, I know many enjoy the comforts evoked by the memories of childhood holiday meals, remembering grandpa as he sliced the turkey, and mom raving about how wonderful her gravy turned out this year.<br />
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</div><div class="MsoNormal"><o:p></o:p></div><a name='more'></a>Whatever the holiday means to you, it’s really about counting our blessings…taking stock in that which we have in our lives. We take a day to join together in celebration, collaborating to prepare a “community” (i.e., “family”) meal, and actually spend a large chunk of time with people we may only see two or three times a year. I hope that is not always the case, but I also know it is true for many. No matter the company you keep, take the presence to surround yourself with loving thoughts regarding those by whom your meal is blessed, those whom have been sacrificed so that your meal could be, and those who may not always leave your heart with that “warm fuzzy” feeling. And don’t forget to embrace yourself with those loving thoughts, as well. Even if you are not partaking in the U.S. tradition of Thanksgiving, the ritual of giving thanks is one, which may be pleasantly incorporated into one’s daily affairs.<br />
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</div><div class="MsoNormal">Enjoy the holiday. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy one another. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy the many blessings in your life, no matter your beliefs.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TOmgQ6tFnjI/AAAAAAAAApc/7CWsrAfpZaA/s1600/DSC02452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TOmgQ6tFnjI/AAAAAAAAApc/7CWsrAfpZaA/s320/DSC02452.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Orange-Roasted Pheasant with Gluten-free Cornbread and Chanterelle Mushroom Stuffing</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>For the pheasant:</i></div><div class="MsoNormal">1 naturally-raise pheasant of about 2# (or 2 to 3 wild pheasants, equivalent weight)</div><div class="MsoNormal">3 large organic French shallots, coarsely chopped</div><div class="MsoNormal">4 large organic carrots, stems removed</div><div class="MsoNormal">2 organic oranges</div><div class="MsoNormal">4 – 5 sprigs organic fresh thyme (reserve one for sprinkling)</div><div class="MsoNormal">1 – 2 sprigs organic rosemary (reserve a portion for sprinkling)</div><div class="MsoNormal">½ c. Marsala wine</div><div class="MsoNormal">4 oz. organic gluten-free bacon</div><div class="MsoNormal">2 T. organic olive oil</div><div class="MsoNormal">sea salt</div><div class="MsoNormal">fresh ground pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 500 degrees.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Start by cleaning out the pheasant, rinse inside and out, and then sprinkle with sea salt and fresh ground pepper. Ensure that the inner cavity is seasoned as well as the outer side of the bird(s). Quarter one of the oranges. Depending on the number of birds you are roasting, divide the onions, thyme and quartered oranges and place these items inside the cavity of each bird, arrange the birds on a generous roasting pan. Juice the other orange. Drizzle each bird with orange juice, Marsala wine and olive oil. Sprinkle the herbs atop (adding additional sea salt and pepper as you wish) and drape the bacon strips atop each bird to cover. Lay the carrots along side, adding any remaining shallots or herbs for which room did not permit inclusion.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the pheasant in the preheated oven and roast for about 15 minutes, after which the bacon will begin to crisp and darken. At this point, remove the bacon and reduce the oven temperature to 375 degrees. Baste the birds frequently, adding the remainder of the orange juice as time goes on. If ample liquid is not present, some chicken broth may be added. Continue this regimen until the pheasant has finished roasting. The total roasting time will depend upon the size of the birds, but will be approximately 1 hour in total. The juices from the birds will run clear when the roasting phase is complete.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile, prepare the stuffing as below.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TOmfisvDneI/AAAAAAAAApY/jaJ6KstWEE8/s1600/DSC02484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TOmfisvDneI/AAAAAAAAApY/jaJ6KstWEE8/s320/DSC02484.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: large;">Gluten-free Cornbread and Chanterelle Mushroom Stuffing</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1/3 loaf of <a href="http://www.taylorstable.com/2010/11/potee-champenoise-french-stew-with-best.html">Best Ever Gluten-free Cornbread</a>, cubed</div><div class="MsoNormal">¾ # fresh organic chanterelle mushrooms, sliced</div><div class="MsoNormal">½ c. dry white wine</div><div class="MsoNormal">2 T. organic coconut oil</div><div class="MsoNormal">½ c. chopped organic pecans</div><div class="MsoNormal">2 T. organic garlic, minced</div><div class="MsoNormal">2 large organic French shallots, chopped</div><div class="MsoNormal">3 sprigs fresh organic thyme leaves</div><div class="MsoNormal">2 fresh organic sage leaves</div><div class="MsoNormal">1 sprig fresh organic rosemary leaves, chopped</div><div class="MsoNormal">sea salt</div><div class="MsoNormal">fresh ground organic pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Coat a 7x4x3 inch loaf pan with coconut oil.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Melt the coconut oil in a sauté pan on medium-high flame. Add the chopped shallots and garlic, then sauté until translucent. Incorporate the sliced chanterelles, cooking until juices are rendered, and then adding the wine. You can add the herbs, along with the sea salt and ground pepper at this phase. Stir and continue to sauté until the liquid reduces, at which point you may remove the pan from the flame and gently stir in the corn bread and pecans. Gently fold the mixture to combine and place the stuffing in the prepared loaf pan. Drizzle with additional white wine if more moisture is desired. Add to the 350 degree oven with the pheasants and bake for about 30 minutes, or until the top of the stuffing is nicely toasted.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Variation</b>: Though I have not tried it yet, I think some chestnuts would be a most favorable addition to this recipe. For an additional festive look, add some dried cranberries. Some gluten-free lamb and garlic sausage would be fab. (This is wonderful; I purchase it at <a href="http://www.wholefoodsmarket.com/">Whole Foods Market</a>.) If you try any of these variations, I would love to hear how they turn out.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Note:</b> This recipe may be multiplied and stuffed into the poultry of your liking, then roasted inside the bird. The general guide is 1 pint (2 c.) of stuffing for every 3 to 4 pounds of poultry being roasted. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div>Bon appétit!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">©2010 Taylor Donovan</div></div></div></div></div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">source: www.taylorstable.com</div></div></div></div></div></div>Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com1tag:blogger.com,1999:blog-3472939423939939959.post-57728707803080934012010-11-17T17:14:00.000-08:002010-11-21T13:22:45.489-08:00Potée Champenoise (French Stew) with Best-Ever Gluten-free Cornbread<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Ik-j8Q49zYI/TOR6XUb5BaI/AAAAAAAAApI/-LPqi0MPj_E/s1600/DSC02480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/_Ik-j8Q49zYI/TOR6XUb5BaI/AAAAAAAAApI/-LPqi0MPj_E/s320/DSC02480.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We have a good friend who is quite skilled as a culinary artist. He regularly shares that the Italians are the ones who taught the French to cook. I was curious about this so I decided to do a little research of my own. I have never known <a href="http://www.herbprof.com/">Dr. Herb</a> to be wrong on matters of the intellect, and here is another case in point. It turns out that the Italians did, in deed, have the highest level of influence upon French cuisine according to what is recorded. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It seems that French cuisine received its first infusion of Italian influence when the Medici family's Ms. Catherine married France's King Henry II in the sixteenth century, introducing, as well her Italian-influenced cuisine and methods to the French court. Later, yet another Medici married another French king, and lavish upon lavish meal later, we have the wonderful fusion known today as French cuisine and a style associated with such presentation and display that a French dinner has often been referred to as the likeness of "theatre".</span><br />
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Potee Champenoise</span></i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> must be the only dish in recorded history to which I have added no salt. I caution you, do not...there is no need. And though corn bread is hardly an offering on French table, it complements wonderfully this dish and prepares one, should they be so inclined, to have on-hand one of the best corn bread recipes I've ever tasted, gluten-free or otherwise!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bon appetit!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Ik-j8Q49zYI/TOR6kSvrJHI/AAAAAAAAApM/mQxWdP3KDZ4/s1600/DSC02453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="170" src="http://1.bp.blogspot.com/_Ik-j8Q49zYI/TOR6kSvrJHI/AAAAAAAAApM/mQxWdP3KDZ4/s320/DSC02453.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #e69138;">Potée Champenoise </span></span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #e69138;">(French Stew)</span></span></span></span></i></b><br />
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<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 # organic gluten-free black forest ham, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon organic olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 organic onion, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 T. organic garlic, minced</span></span><br />
<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 oz. prosciutto end, chopped</span></span><br />
<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 large organic carrots, chopped</span></span><br />
<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 organic turnips, cubed</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 </span><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">bouquet garni</span></i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> of fresh organic herbs - thyme, rosemary, sage, lavender, bay, cloves</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ c. dry white wine </span></span><br />
<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">water to cover</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 organic cabbage, thinly sliced</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 # French fingerling potatoes, sliced</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pound gluten-free sausage**</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon black ground pepper</span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*If you are able to find a gluten-free ham hock, that would be preferable. They are available at<a href="http://www.pccnaturalmarkets.com/gluten_free/"> PPC Natural Markets</a> in the Seattle-area.</span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">**I used Andouille for this recipe; however, <a href="http://www.wholefoodsmarket.com/">Whole Foods Market</a> has an extensive selection of house-made gluten-free sausages which I highly recommend.</span></span></div><div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a large stock pot, heat the olive oil on medium heat and saute the onions and garlic for several minutes. Add the prosciutto ends and saute, stirring occasionally, for about five minutes. Add the black forest ham (or ham hock), carrots, turnips, pepper and the <i>bouquet </i><i>garni</i>. Stir in the white wine and allow to come to a nice boil. Add enough water to cover the ingredients, then bring to a boil once again. Turn the flame down to a simmer and allow to brew for about 1-1/2 hours, stirring here and there. If the water lever gets too low, add a bit more, but be mindful that you want a stew rather than a soup. (I did not see the need to add any additional liquid.)</span></span></div><div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Once the stew has cooked for the allotted time, incorporate the cabbage, potatoes and sausage (sliced). It may seem difficult to maneuver your spoon through initially, but at the cabbage cooks, more liquid will be released into the stew. I advise refraining for adding any additional moisture. Cover but stir frequently; allow to simmer for about 1-1/2 hours more. often. </span></span></div><div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Ik-j8Q49zYI/TOR7A72Z73I/AAAAAAAAApQ/BpJiukxP5BY/s1600/DSC02478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/_Ik-j8Q49zYI/TOR7A72Z73I/AAAAAAAAApQ/BpJiukxP5BY/s320/DSC02478.JPG" width="320" /></span></a></div><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #e69138;">Best-Ever Gluten-free Cornbread</span></span></span></b></div><div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: small;"></span></span></b><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2/3 c. gluten-free hemp </span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">milk</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: small;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 T. organic apple cider vinegar</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ c. gluten-free millet flour</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ c. gluten-free sweet sorghum flour</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 c. gluten-free organic polenta, uncooked</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 c. gluten-free yellow corn flour</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 t. gluten-free and aluminum-free baking powder</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 t. gluten-free baking soda</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 t. organic xanthan gum</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: small;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 t. course sea salt, plus more for sprinkling</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 c. organic coconut oil, plus enough to coat pan</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 c. organic fair-trade sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 large organic eggs</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 t. gluten-free pure vanilla</span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat the oven to 325 degrees F. Lightly coat</span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> a 7 x 4 x 3-inch loaf pan </span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">with coconut oil.</span></span></div><div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour the hemp milk and apple cider vinegar together in a </span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">a small bowl. Set aside. </span></span></div><div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a medium mixing bowl, whisk </span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">together the gluten-free flours, polenta, cornflour, baking powder, baking soda, xanthan gum, and salt. Melt the coconut oil. Combine the sugar, eggs, and </span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">vanilla in a small bowl, mix gently, and stir them into the dry ingredients. Incorporate the hemp-milk/apple cider vinegar mixture into the base batter and mix with a light touch until well combined.</span></span></div><div class="MsoNormal" style="border-collapse: collapse; font-size: 13px; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour the batter into the coconut-coated pan, spread evenly and sprinkle with sea salt atop. </span></span><span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake the cornbread on the center rack for 45 to 50 minutes or until a toothpick comes out clean when inserted into the center of the loaf. Allow to rest for 15 to 20 minutes before removing from the loaf pan. Gently insert a knife along the edges of the loaf, then release, inverting onto a serving platter. </span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Be sure to store any leftovers in a sealed container.</span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy!</span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">copyright 2010 Taylor Donovan</span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">source: www.taylorstable.com</span></span></div>Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-41995621714963719522010-10-31T11:50:00.000-07:002010-10-31T11:50:53.977-07:00Winter Squash and Cannellini Bean Soup - Gluten-free and Dairy-free<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Ik-j8Q49zYI/TM234rZcHsI/AAAAAAAAApA/Uv2ITQDNoYc/s1600/DSC02437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_Ik-j8Q49zYI/TM234rZcHsI/AAAAAAAAApA/Uv2ITQDNoYc/s320/DSC02437.JPG" width="320" /></a></div><div class="MsoNormal">Before heading out for the festivities surrounding <i style="mso-bidi-font-style: normal;">All Hallow’s Eve</i>, fill the bellies of your little ghouls and goblins with a hearty and nourishing meal. (The grown-up ones, too!) This doesn’t mean you have to slave the day away in the kitchen while everyone else is out having fun. Here is a wonderfully tasty soup loved by all to whom I have served it – big and small alike.</div><div class="MsoNormal"><o:p></o:p></div><a name='more'></a><br />
<div class="MsoNormal">A perfect celebration of the season, this soup offers a color which emulates that of the changing leaves of autumn while the ingredients embrace, in totality, the yield of the final harvest. It is packed with the nutrients and goodness provided by winter squash: ample fiber, beta-carotene, vitamins C and various Bs, and potassium. These nutrients in wide array have been shown helpful in countering lung inflammation, cataracts, cancer and heart disease.<span style="mso-spacerun: yes;"> </span>Cannellini beans offer magnesium, folate and fiber, while providing twice as much iron as beef. Perfectly suited for this time of year, the molybdenum supplied by these beans enhances the body in the production of detoxifying enzymes. All of this culminates into an ideal serving of that, which is essential in combating what lurks in the darkness.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Once you’ve indulged in the succulent autumn flavors harnessed within this soup, liberate your alter ego through the enjoyment of participation in the activities that denote the holiday (at least as we celebrate here in the United States). And if Halloween doesn’t appeal to you, consider that November 1<sup>st</sup> is <i style="mso-bidi-font-style: normal;">Calan Gaeaf </i>or<i style="mso-bidi-font-style: normal;"> Samhain</i>, the beginning of the Celtic New Year. This day was traditionally marked as the first day of winter; the final remnants of the harvest were collected and stored, the cattle were brought in from the harsh weather to come; meat was smoked in preparation for the huntless months ahead; and, all accounts and debts were settled. It was a day of feast and a day considered in-between in time; it was neither part of the year past nor of the year ahead. It was the great Fire Festival and a time in which the Celts performed rites and ceremonies, made divinations and shared in the telling of stories and tales of heroes and Gods/Goddesses. It was believed that on this day, accessibility to the Otherworld was enhanced; communication with those who had passed to the next realm expanded in possibility. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now, this seems to bring us back, somehow, to the ideas we have contrived around Halloween. I’ll let you put the pieces together on that as you see fit for your own belief system. No matter your perspective, however, there is much richness that centers on this particular time of year, so enjoy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Happy Halloween and Blessed Samhain.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TM252oHqbrI/AAAAAAAAApE/eFA9YDK5mhA/s1600/DSC02440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TM252oHqbrI/AAAAAAAAApE/eFA9YDK5mhA/s320/DSC02440.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #e69138;">Winter Squash and Cannellini Bean Soup - Gluten-free and Dairy-free</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 pounds organic winter squash (butternut is recommended), roasted*</div><div class="MsoNormal">3 heads of garlic, roasted*</div><div class="MsoNormal">4 oz. pancetta, sliced</div><div class="MsoNormal">1 medium organic onion, chopped</div><div class="MsoNormal">1 large organic shallot, chopped</div><div class="MsoNormal">3 fresh organic carrots, grated</div><div class="MsoNormal">3-15 oz. cans organic cannellini beans</div><div class="MsoNormal">3 c. organic, gluten-free chicken broth</div><div class="MsoNormal">½ c. dry sherry</div><div class="MsoNormal">8 small springs of organic thyme leaves</div><div class="MsoNormal">4 leaves of fresh organic sage, chopped</div><div class="MsoNormal">sea salt and fresh ground pepper (to taste)</div><div class="MsoNormal">Chopped organic chives for garnish</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large stockpot, sauté the pancetta on medium-high heat for about 5 minutes, until the fat is rendered and the meat begins to crisp; add the onion, shallots and grated carrots, then sauté until translucent. Add the sherry and allow the alcohol to cook off, and then include the herbs, squash, roasted garlic, cannellini beans and chicken broth. Reduce heat a simmer for about 45 minutes, adding sea salt and freshly ground pepper to taste. Top individual servings with chopped chives.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*To roast the winter squash and the garlic:</div><div class="MsoNormal">Preheat the oven to 375 degrees. Cut the squash in half lengthwise and place meat side down in an oiled baking sheet. Place the heads of garlic within aluminum foil, drizzle with olive oil, then close to seal. Place on the baking sheet with the squash. Allow both to roast for 50-60 minutes, until each are soft to the touch. Allow to cool slightly, and then scrape out the seeds from the squash and discard, subsequently scooping out the meat and placing in a bowl to be used shortly. Remove the garlic from the foil and gently slice the top off of each head. Squeeze the soft roasted garlic from each clove. It is possible, if you are lucky, to squeeze each head and gain the meat without the tedious task of working each clove separately. Do what works for you.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon appétit!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p></o:p>copyright 2010 Taylor Donovan</div><div class="MsoNormal">Source: <a href="http://www.taylorstable.com/">www.taylorstable.com</a></div><div class="MsoNormal"><br />
</div><!--EndFragment-->Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-88919399091800001382010-10-10T10:38:00.000-07:002010-10-10T10:38:47.120-07:00Lamb Ragu w/Gluten-free Rice Pappardelle Pasta<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Ik-j8Q49zYI/TLH5P1k-uWI/AAAAAAAAAo4/OQbDEX49aBw/s1600/DSC01817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_Ik-j8Q49zYI/TLH5P1k-uWI/AAAAAAAAAo4/OQbDEX49aBw/s320/DSC01817.JPG" width="320" /></a></div><div class="MsoNormal">There is a wonderful little Italian restaurant in Seattle that has been one of my husband’s favorite to frequent for over 20 years. The restaurant itself is a small home converted into a dining area reminiscent of an Italian grandmother’s home; the walls are adorned with photos of both patrons and generations of the owner’s family who migrated from Italy. Various items of décor, both from the “home land” and places near and far, are splashed through out. The atmosphere is intimate, warm, welcome, comfortable and unique.</div><div class="MsoNormal"><o:p></o:p></div><a name='more'></a><br />
<div class="MsoNormal">I have dined at this wonderful gem on many occasions prior to my gluten-free life. I paid, but the food was so stupendous, that I bargained with myself that the price was worth it. The signature dishes change with the seasons; each presentation slightly different as the mood and creativity of the chef (who happens to be the owner) peaks in expression for that given day. I have always appreciated the various spices incorporated into the dishes; authentic regional flair meets exotic flavor. Never disappointed. How I have missed this cuisine. Like so many other favored dishes, which no longer grace my palate, I set out to cater one of my favorites into a gluten-free and dairy-free friendly rendition.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TLH5100ruzI/AAAAAAAAAo8/D9zim6zqwHk/s1600/DSC01864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TLH5100ruzI/AAAAAAAAAo8/D9zim6zqwHk/s320/DSC01864.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I developed this recipe during the summer. We dined outside, candlelight glistening across the table, as the late evening’s sunset cast its dance across an open sky. It was a blessed evening. The flavors linger on my pallet, even in reflection. Perhaps it was the time of year, or the fresh ingredients, or even the <i style="mso-bidi-font-style: normal;">il Macchiaiolo</i> rice pasta direct from Italy. I don’t know. Each season has its own distinctive personality, doesn’t it? That’s, I suppose what makes regional cooking so distinct when local ingredients are the highlight. When one synergizes these two elements within cuisine, the result is magical. Cooking is nothing more than chemistry, after all. The right elements in combination to form the desired reaction; the result is an orgasm of gustatory delight.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It’s a lot like love, isn’t it?</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Ik-j8Q49zYI/TLH5CiV7PjI/AAAAAAAAAo0/8Cd6nBLYK_k/s1600/DSC01822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_Ik-j8Q49zYI/TLH5CiV7PjI/AAAAAAAAAo0/8Cd6nBLYK_k/s320/DSC01822.JPG" width="242" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #e69138;">Lamb Ragu w/Gluten-free Rice Pappardelle Pasta</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2# lamb should chops (round-bone), cut into ½” cubes</div><div class="MsoNormal">Gluten-free brown rice flour (for dredging)</div><div class="MsoNormal">1 -2 T. organic olive oil</div><div class="MsoNormal">3 medium organic leeks, chopped</div><div class="MsoNormal">2 T. chopped organic garlic</div><div class="MsoNormal">1-1/2 c. dry red wine</div><div class="MsoNormal">1 - 14.05 oz can organic crushed fire-roasted tomatoes (or fresh equivalent)</div><div class="MsoNormal">¼ c. organic free-range chicken broth</div><div class="MsoNormal">¾ t. sea salt</div><div class="MsoNormal">5 – 6 turns of freshly ground organic pepper from a mill</div><div class="MsoNormal">3 springs fresh organic oregano leaves, chopped</div><div class="MsoNormal">6 organic basil leaves, crumpled and torn</div><div class="MsoNormal">1 pinch fresh organic rosemary leaves, chopped</div><div class="MsoNormal">½ pinch cinnamon</div><div class="MsoNormal">½ t. fresh squeezed orange juice (preferably blood orange)</div><div class="MsoNormal">1 – 8 oz jar organic grilled artichoke hearts</div><div class="MsoNormal">20 organic asparagus spears, wooden stems removed, sliced in ½” pieces</div><div class="MsoNormal">10 oz. fresh organic shelled peas</div><div class="MsoNormal">1 large organic carrot for curls</div><div class="MsoNormal">Fresh Italian parsley for garnish</div><div class="MsoNormal">Pomegranate seeds for garnish</div><div class="MsoNormal">Grated and aged-goat Gouda for garnish</div><div class="MsoNormal">1 package gluten-free <i style="mso-bidi-font-style: normal;">il Macchiaiolo - Specialita a Regola D’arte</i> rice pasta, <i style="mso-bidi-font-style: normal;">al dente</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Dredge cubes of lamb in brown rice flour; sprinkle with sea salt and fresh ground pepper. Heat 1 – 2 T. of olive oil in a large skillet on medium-high heat. Add the lamb and brown evenly on all sides, and then add the leeks and garlic, sauté until translucent. Add in the wine and simmer for a few minutes, then add the fire-roasted tomatoes, chicken broth, herbs, spices, sea salt and fresh ground pepper. Once the mixture begins to boil, reduce heat and simmer uncovered for 25-30 minutes or until the lamb is tender and the desired consistency is achieved. Squeeze in the orange juice; add the artichokes hearts, peas and asparagus. Allow the sauce to simmer on low as you prepare the pasta <i style="mso-bidi-font-style: normal;">al dente</i>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To serve, drape sauce generously over each serving of pasta, topping with fresh Italian parsley and carrot curls then sprinkle with grated aged-goat Gouda and pomegranate kernels.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon appétit!</div><div class="MsoNormal"><br />
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<div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">©2010 Taylor Donovan</div></div></div></div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">source: www.taylorstable.com</div></div></div></div></div>Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0tag:blogger.com,1999:blog-3472939423939939959.post-40641679041421516412010-09-28T15:54:00.000-07:002010-09-28T15:54:08.573-07:00Gluten-free Fried Green Tomatoes with Dairy-free Arugula Pesto<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Ik-j8Q49zYI/TKJvqfbxdrI/AAAAAAAAAos/WRg4Jx3CQ70/s1600/DSC02322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_Ik-j8Q49zYI/TKJvqfbxdrI/AAAAAAAAAos/WRg4Jx3CQ70/s320/DSC02322.JPG" width="320" /></a></div><div class="MsoNormal"></div><a name='more'></a>My grandmother is 92, turning 93 in November. That is, if she makes it. She’s now laying in a hospital bed, non-responsive, her life dependent upon the oxygen tank at her side. I wasn’t aware that her vitality was so reliant upon that tank until the last 24 hours or so. Funny how these little details fail to be conveyed to others until it’s seemingly too late.<span style="mso-spacerun: yes;"> </span>No one seems to know why she’s non-responsive. No test results indicate anything serious. Yet, her life is slipping away. I can’t be at her side as this is happening; she lives several states away and I, of course, have a life to manage here, a child to care for, homework to help with, a job to which I am responsible, a husband with whom I have a life to share. All the while, she lies in that bed and I am unable to gain the nuances of her state. So I remain here in waiting. Wondering if the next time my phone rings, it will be “the news” I have been anticipating. I wonder how I will respond. I wonder how I will feel.<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">When I was young, my grandmother used to play Scrabble with me for hours. It was “our thing”. She wouldn’t let me win, wouldn’t let me off the hook. I had to earn my win. As a result, I became a very proficient speller. Each Christmas, she would send us a box of her handmade treats…cookies, fudge and candies. My dad was delighted as if a child; what man doesn’t relish his mother’s cooking? It was his highlight of the Christmas holiday. My sister and I spent a couple of weeks in Colorado Springs one summer; my grandmother was in her mid-60s then. I remember hiking up a rock-face trail, her taking the lead, strong, solid and sure-footed. She has always been an amazing and powerful woman. This continues now. I will always remember her as such. Outspoken. Honest. Loving. She was always one of my biggest fans. And as I sit here now, I wipe streaming tears from my cheeks as I embrace the realization that this woman, a woman who helped carve my understanding of life, the world and of myself, is slipping away. Her life is slipping away. It is a painful reality and my heart is aching at the prospect of her passing. At life’s impermanence. At the loss I feel.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My grandmother has always lived in Colorado; I lived there only as an infant. Though, I spoke with her often as a child, visited during summer breaks at times and recall the several visits she and my grandfather made to Seattle. He, too, is lying in a hospital bed. They were married at 17. Now they share not a hospital wing nor a room, but have between them an intertwined history, the trials and tribulations of raising five kids, losing two, and the many distant grandchildren and great-grandchildren who are, in some form, a product of their love and union. Now, they each lay, perhaps wondering about the other, perhaps negotiating whether or not it’s “time” for them each to let go. I wonder, who will go first? Will they go together? I can’t imagine them apart. I wish their beds were aside one another, their hands tightly clenched with fingers interwoven, and the final breath of their last exchange witnessed by all who love them. I doubt such a legendary ending will occur. But, this is my prayer for them. More than 90 ripe years on this earth for each of them, they deserve a peaceful ending when it is their time. I pray that it is so.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">And this relates how to green tomatoes? Who knows and does it even need to? Except that, I didn’t intend this writing. I was planning a piece on the plentiful yield of our garden, which is filled with young tomatoes, green, firm, unripe and not quite mature. An abundance, in deed. I was thinking these tomatoes should be red, not green. How they should be ripe, not puny. How they needed the sun that never arrived to our region to propel them into maturation. Then thoughts of my grandparents overtook my consciousness and it all seemed…so senseless.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So, is it worth even one of life's precious moments to be spent fretting over a crop of green tomatoes? Or do we look at the beauty of their flesh, the firmness of their meat and the appreciation that just once a year, it’s okay to eat fried green tomatoes, even if they aren’t so healthy. <span style="mso-spacerun: yes;"> </span>The making of these has become an annual ritual for me. I have come to savor the sufficient amount of handwork and honor the art housed within each segment of slicing, dipping and frying. I have adopted it as a meditative practice. As I do I hold tight to the knowledge within my heart that Grandma would probably eat them with me if she were here now, as we share a friendly game of Scrabble.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TKJvY0ho1TI/AAAAAAAAAoo/rDXQcqVdoLQ/s1600/DSC02321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://4.bp.blogspot.com/_Ik-j8Q49zYI/TKJvY0ho1TI/AAAAAAAAAoo/rDXQcqVdoLQ/s320/DSC02321.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I leave you with this phrase, as it presented itself within my awareness just this afternoon and serves as the impetus of this entry: “I have come to a point in believing that life doesn’t offer much more than the beauty of this moment.”</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Perhaps it will help you savor the green tomatoes in your life.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Peace.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: x-large;">Gluten-free Fried Green Tomatoes with </span></span><a href="http://www.taylorstable.com/2010/06/fresh-organic-dairy-free-arugula-pesto.html"><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: x-large;">Dairy-free Arugula Pesto</span></span></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4# organic green tomatoes in ¼” slices</div><div class="MsoNormal">2/3 c. organic, gluten-free fine polenta* (uncooked)</div><div class="MsoNormal">2/3 c. organic gluten-free millet flour</div><div class="MsoNormal">½ c. organic gluten-free quinoa flakes</div><div class="MsoNormal">½ c. aged goat cheddar, shredded</div><div class="MsoNormal">1 t. chipotle powder</div><div class="MsoNormal">1 t.<span style="mso-spacerun: yes;"> </span>smoked paprika</div><div class="MsoNormal">1 t. sea salt</div><div class="MsoNormal">1 t. freshly ground organic pepper</div><div class="MsoNormal">2 large, organic free-range eggs, beaten</div><div class="MsoNormal">¾ c. organic hemp milk (plain)</div><div class="MsoNormal">organic peanut oil for frying</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Start by prepping the tomatoes. Wash and slice; place in a bowl. In a separate bowl, combine the beaten egg and hemp milk. In yet another bowl (I like to use a 9x9” square cake pan), combine the polenta, millet flour, quinoa flakes, shredded goat cheddar, spices, sea salt and pepper.<span style="mso-spacerun: yes;"> </span>I like to set up a little assembly line when I do this, placing the dry ingredients closest to the pan in which I will be frying, adjacent to it I place the bowl with the egg/hemp milk mixture, and finally, I place the tomatoes on the outer reaches just beside the bowl housing the liquid dip mixture. This makes it very easy to gain a smooth and efficient rhythm and minimizes the mess.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat a large sauté or frying pan just a notch below medium-high heat (depending upon your stove’s independent character), coating with ¼” peanut oil. When the oil is hot start your process as follows: take a slice of tomato, dip it in egg/hemp milk (immerse to coat), lay it in a bed of millet/polenta then turn to coat the other side, gently plunge into the peanut oil, listen to it sizzle. Keeping a mantra as you work will prevent you from losing interest in the repetitious monotony of the process. Continue until you have placed enough tomatoes in the pan to cover, but have allowed sufficient room for them to fry with ample elbowroom for turning. By the time you finish, the first-placed tomatoes will likely be ready to turn. You will know if that is the case by gently lifting the slice to peek; the underbelly should be golden brown. Turn to cook the second side equally, then lay out on a platter. Repeat as necessary. It generally takes 4-6 batches depending upon the size of your tomatoes and the pan in which you are frying them. You will likely need to add additional peanut oil to the pan for each batch you fry. If you run out of egg/hemp milk mixture, just mix a bit more.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Once all the tomatoes are “fried”, and the caking of coating adequately washed from your finger tips, top slices with ample <a href="http://www.taylorstable.com/2010/06/fresh-organic-dairy-free-arugula-pesto.html">Dairy-free Arugula Pesto</a>. These are especially tasty with a chilled glass of white wine to suit your taste and a simple <a href="http://www.taylorstable.com/2010/06/green-man-salad-organic-of-course.html#more">Green Man Salad</a>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I am not sure on the exact history of fried green tomatoes and it was within my intention to research this and incorporate the information into my posting. However, I am quite sure that these delectable and well-loved morsels of immaturity were developed by a special grandmother whose garden was overrun by an abundance of young ones at the end of a growing season. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bon appétit!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">copyright 2010 Taylor Donovan</div><div class="MsoNormal">source: taylorstable.com</div><!--EndFragment-->Taylorhttp://www.blogger.com/profile/12708131773003753399noreply@blogger.com0