19 December, 2012

Baked Parmesan-Crusted Chicken


Ingredients:

¼ cup butter
1 clove garlic, minced.

½ cup croutons
¼ cup shredded Parmesan cheese
1 TBSP garlic powder (homemade or commercial)
1 TBSP dried onion (homemade or commercial)
2 tsp chopped thyme (fresh or dry)
2 tsp chopped basil (fresh or dry)
2 tsp chopped oregano (fresh or dry)
Salt & Pepper to taste (don’t be too timid)

2 chicken breasts, cut down to tenderloin size

Preheat the oven to 350°F. Fry garlic in a bit of the butter. When it begins to brown, add the rest of the butter to melt. When it starts to bubble, remove & allow to cool slightly while you assemble the dry ingredients.

Add all dry ingredients to food processor. Blend until evenly broken down to “bread crumb” size. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs, then place onto an oiled, foiled baking tray (I used a toaster overn)

You will have leftover butter and crumbs; use these for other interesting side dishes. Butter and coat frozen shrimp, sliced tomatoes, sliced zucchini, etc.

Bake in [toaster] oven until the chicken is golden brown and no longer pink in the center. Plan on 50 – 55 minutes.

Serve with rice (preferably a wild rice blend) and a good amber ale.

21 November, 2012

Bug Pie (Gremlin-Free Sweet Potato Pie Filling)


Left: Pumpkin Pie ~ Right: Sweet Potato Pie
Ingredients:
2 cups fresh mashed sweet potatoes or yams
2 eggs
¾ cup sugar
2 tsp Pumpkin Pie Spice
½ cup almond milk
¼ cup rice flour

Blend it well in a blender (not a food processor). Put it into your unbaked pie crust and cook. I cook the tart size (4”) pies for 30-35 minutes in a 400° toaster oven. 

20 November, 2012

Gluten Free Pie Crust


Fair warning: this is a fragile crust. Don’t roll it as thin as you usually do, and do handle it extremely carefully.

Ingredients:
½ cup vegetable shortening (Crisco, or alternative)
1 or 2 TBSP very cold water
2 standard ice cubes
1¼ cups All Purpose Gluten Flour Blend
1 teaspoon salt, or 1½ tsp chicken bouillon paste
2 TBSP sugar
IMPORTANT: Refrigerate shortening and water!

Directions:  grind ice into “shave ice” in food processor. Before it melts, add dry ingredients and shortening & pulse several times to combine. With the processor running, add the water a teaspoon at a time until the mixture just barely starts to clump together.

Grease the pie pan generously with vegetable shortening. 

Roll flat on cutting board dusted with more Flour Blend or rice flour. Use a large spatula to place the piecrust in the pie pan. Frankly, this works better for the small tart pans I use (4” diameter). 

12 November, 2012

Sweet Potato Pumpkin Pie


Makes 3 personal pies (each serves one guy or two dieters)

Ingredients:

½ can pumpkin pie filling
2 TBSP honey
½ cup cream (or half & half) whipped
½ tsp pumpkin pie spice
1 tsp chicken bouillon
1 pre-prepared pie crust

Line 3 personal size pie pans with pie crust. Set aside. Do not bake.

Mix all other ingredients. Whisk together aggressively. Pour mixture into pie pans. Bake (in toaster oven?) at 425° for 35 minutes, or until browned on top and a knife comes out clean.

Pretty good! 

11 November, 2012

Pork Chops in Applesauce, with Bourbon & Clementines


Serves 4

Ingredients:
4 each pork loin chops, ½” thick
½ large sweet onion, sliced
1 quart home-made applesauce
1 ounce good bourbon (substitution:  cup white wine, but the bourbon is better!)
½ tsp cinnamon
¼ tsp nutmeg
1 large sprig fresh rosemary (2 – 3 TBSP, chopped)
2 Clementine oranges (or mandarins), divided into sections,
1/4 cup dried cranberries
1 fully-loaded black pepper grinder.

Generously season pork loin chops with fresh ground pepper. In a large cast iron pan brown pork loin chops and onion in canola oil. Sear chops well on both sides.

When the chops are almost cooked through add applesauce, bourbon, cinnamon, nutmeg, a rosemary and Clementine orange slices.

Continue to heat for 20 minutes or so cooking down the applesauce, adjusting seasoning to taste. In the last 5 minutes add dried cranberries and finish cooking. We serve this in the cast iron pan.

Serve with freshly baked acorn squash; covering the squash with the applesauce gravy. Yumm! 




06 November, 2012

Sweet-Potato Cheese Bread

 Serves 4
Ingredients
2 tsp active dry yeast
½ cup milk
3 TBSP butter, room temperature
1½ tsp honey
1 large egg
1½ tsp low sodium chicken bouillon
¼ tsp black pepper
1½ cups all−purpose flour
¾ cup mashed sweet potatoes, room temperature
½ cup shredded Cheddar cheese (plus extra for topping)
¼ cup Parmesan cheese
1 tsp each dried rosemary and thyme

Method (mixer method)
§         Heat milk in a pan until warm, but not hot. Sprinkle the yeast over the milk and let dissolve. Add the butter, egg, salt, pepper and 1 cup of flour; beat until smooth
§         Stir in the remaining 2 cups flour, sweet-potatoes and Cheddar until well blended.

Method (bread machine method)
§         Put ingredients into bread machine, starting with 

Method (mixer method)
§         Scrape the dough in the prepared casserole, cover loosely with plastic wrap, and let rise until doubled in bulk (about 40 minutes)
§         Grease small loaf pans. Set aside.
§         Preheat oven to 375 degrees F.
§         Sprinkle Parmesan, rosemary, thyme and cheddar cheese over top of the proofed dough. Bake until golden brown, about 45 minutes.
§         Transfer bread to wire rack; cool and then cut into slices.



05 November, 2012

Mashed sweet potatoes


Serves 3 or 4

Ingredients:
3 medium sweet potatoes, scrubbed aggressively, but not peeled, cubed
¼ cup powdered milk
1 TBSP powdered buttermilk
1 tsp chicken bouillon paste
1 TBSP butter
Salt & pepper to taste.

Boil potatoes for 20 minutes or until soft. Drain well. While they’re still too hot to handle, add butter & bouillon paste and mash briefly, until both have melted. Add remaining ingredients, and mash well. 

04 November, 2012

Bacon Cheese Biscuits


1 cup unbleached flour
2 tsp baking powder
2 tsp honey
1 tsp beef bouillon paste
2 tsp fresh garlic powder
2 tsp fresh onion powder
½ cup freshly cooked bacon, drained & crumbled
1 tsp dried sage
1 tsp dried savory
2 ½ TBSP cold butter, cut into ¼” cubes (or smaller)
½ cup refrigerated milk, or a little less.
2 TBSP re-hydrated dried tomatoes (hint: consider re-hydrating in wine), diced.
½ - ¾ cup shredded cheese. Bold flavor is an asset. (eg. Parmesan, Raclette, sharp cheddar, Irish cheddar…)

Heat your oven or toaster oven to 450°. Line a baking sheet with parchment.

Mix dry ingredients. Add butter, honey & bouillon paste, and mix with a pastry cutter. Add milk and continue to mix until even. Add diced, re-hydrated tomatoes and mix until even.

Turn onto a floured board or countertop, knead by pressing flat and folding 4 or 5 times. Continue pressing flat and folding in half, adding a portion of cheese and bacon each layer, until cheese is gone.

Press into ½” thick rectangle. Cut 2” circles (I used a jam jar) without twisting the cutter. Arrange biscuits (nearly touching is fine) on baking sheet. Bake for 10 – 12 minutes until nicely brown on top.

Serve with fresh butter and a glass of milk.

03 November, 2012

Mushroom Cheese Biscuits


Small Batch (7 or 8 biscuits). Feel free to double the recipe. 

1 cup unbleached flour
2 tsp baking powder
1 tsp honey
1 tsp bouillon paste (use beef paste with yellow or darker cheeses; chicken paste with white cheeses)
2½ TBSP cold butter, cut into ¼” cubes (or smaller)
½ cup refrigerated milk
1½ TBSP re-hydrated dried mushrooms (hint: consider re-hydrating in wine), diced.
½ - ¾ cup shredded cheese. Bold flavor is an asset. (eg. Parmesan, sharp cheddar, Irish cheddar…)

Heat your oven or toaster oven to 450°. Line a baking sheet with parchment.

Mix flower & baking powder. Add butter, honey & bouillon paste, and mix with a pastry cutter. Add milk and continue to mix until even. Add diced, re-hydrated mushrooms and mix until even.

Turn onto a floured board or countertop, knead by pressing flat and folding 4 or 5 times. Continue pressing flat and folding in half, adding a portion of cheese each layer, until cheese is gone.

Press into ½” thick rectangle. Cut 2” circles (I used a jam jar) without twisting the cutter. Arrange biscuits (nearly touching is fine) on baking sheet. Bake for 10 – 12 minutes until nicely brown on top.



25 October, 2012

Barbecued Chicken with Orange-Basil-Bourbon Sauce



YIELD Makes 3 servings
                                                                                                                  
INGREDIENTS

3          boneless skinless chicken breast halves (halved lengthwise)
1          cup fresh orange juice
¾         cup dry white wine
2          tsp grated mandarin orange peel
½         cup sliced sweet onion (consider red onion)
3          mandarin oranges, peeled & separated into slices
¼          cup sliced fresh basil leaves or 2 teaspoons dried Thai basil
1          TBSP good bourbon
1          tsp sweet onion powder
1          TBSP rice flour
¼          cup blue or chevre goat cheese


PREPARATION:

Combine orange juice, wine and orange peel in saucepan; bring to a boil. Stir in onion, mandarin slices, bourbon, garlic; cook and stir until onion is tender and mandarin slices are coming apart. Reduce heat, and simmer until reduced to ⅓ original volume.

Coat chicken with olive oil; season with garlic powder, white pepper and caraway seed. Barbecue over medium flame until done.

SERVE:
Place one or two pieces of chicken on a dinner plate. Sprinkle with bleu cheese or chevre cheese. Spoon sauce over chicken and cheese. 
Enjoy. 

A collaboration of TJ and her Papa.



21 October, 2012

Japanese Omelette

TJ Version (dairy/wheat-free &; healthy-ized a little). Inspired by Tamagoyaki.

Ingredients
(double ingredients for larger version)

2 large eggs
½ TBSP brown sugar
½ tsp mirin sauce
¼ tsp sesame oil
salt & pepper to taste
Oil for cooking

Beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since you don’t want it to get foamy.
Pour some of the mixture into a hot, well-oiled non-stick pan (we use a well-seasoned 8" cast iron frying pan). The edges will cook more quickly; stir the middle of the mixture until it's "nearly done."  Then flip the whole thing over for a few seconds until it forms a skin, fold it into thirds, and serve.  

10 October, 2012

Sweet Potato Hashbrowns


Ingredients:
½ cup shredded sweet potato, patted dry
¾ cup shredded golden potato, patted dry
¼ cup julienned ham
4 golden cherry tomatoes, dried, reconstituted, & sliced
1 tsp dried parsley
½ tsp dried (Thai) basil
¼ tsp chili powder
¼ tsp curry powder
¼ tsp paprika
Several grinds fresh pepper, to taste
Salt to taste
 
§         Stir it all up in a mixing bowl until the spices are evenly distributed.
§         Heat a medium sized cast iron frying pan. When it’s hot, reduce heat to medium, heat ½ tsp oil, and half of the mixture. Shape the mixture to a rectangle inside the pan (easier to flip) and press down with spatula. Cook for 10 minutes or so, until it stops sizzling.
§         Flip carefully, without breaking up the patty.
§         In another pan, fry an egg.
§         Serve the egg on top of the patty, with a glass of orange juice or a cup of coffee. Honestly, this would be good with a weitzen, too. 

07 October, 2012

TJ-Safe Cornbread


1 cup corn flour
1 cup yellow cornmeal
½ cup white sugar
   (Recommendation: use cup honey instead!)
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon yeast
1 egg
1¼ cup almond milk (sweetened vanilla)
cup vegetable oil
¼ cup honey for topping
 

Directions

§         Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan or a bunch of smaller pans (my preference).
§         In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
§         Drizzle honey on the top center of the batter in the pan; use the tip of a fork to mix it into the top ⅛” of batter.
§         Bake in preheated oven or toaster oven for 20 to 25 minutes, until the top is golden brown, or until a toothpick inserted into the center of the loaf comes out clean.
§         Also: this batter is good for griddle cakes: cup of batter on a hot griddle with oil or melted butter. Sprinkle top with ground chocolate nibs & roasted paprika. Flip it when it's ready & drizzle honey on the cooked side while the other side is cooking. 

09 September, 2012

Spaghetti Sauce Bread


Into the bread machine, in order:

2½ tsp yeast
1½ TBSP powdered buttermilk
1½ TBSP vital gluten
¼ cup (or less) dried cherry tomatoes
¼ cup tomato powder (ground dried garden tomatoes)
2 cubes (¼ cup?) frozen basil-bacon pesto
2 cups whole wheat flour
1¾ cups unbleached white flour
2 TBSP low sodium beef bouillon paste
1 TBSP fresh ground dried oregano  
2 TBSP olive oil
2 TBSP clover honey
¼ cup dried milk powder
1 cup room temperature filtered water.
4 grinds fresh pepper
1 teaspoon dried parsley
2 teaspoons fresh dried basil



22 August, 2012

Pesto Parmesan Pasta, with Poultry


Ingredients:
1 package whole wheat pasta, cooked & drained.
¼ cup fresh homemade pesto, heated
2 TBSP olive oil
½ cup shredded Parmesan cheese
1 pound shredded roasted chicken (poultry), heated
½ cup julienned zucchini
½ cup minced sweet onion
½ cup diced fresh tomato
2 cloves garlic, crushed & chopped
¼ cup sun-dried or partially dehydrated tomatoes
¼ cup chopped olives
½ cup pickled artichoke hearts
3 strips of bacon, fried fairly crispy and crumbled
Fresh ground pepper to taste (be generous)

Instructions: Cook the pasta. Use the water to pre-heat the oversize bowl you’re using to mix it all in. Mix the pesto and oil into the hot pasta. Add the hot chicken & mix well. Add the veggies, and mix it up again. Add the Parmesan, and mix again. Top with parmesan and maybe some parsley. 

Variants: Use rice pasta and substitute goat cheese for the Parmesan, and you're almost safe for the disinglutified and disindairyfied among us. If you make your pesto with goat cheese instead of Parmesan, you're there!

27 July, 2012

Stuffed Sirloin Steak


Instructions, one steak per person:

Butterfly fillet a thick-cut (1”+) Angus sirloin steak: cut it in half through the middle, leaving a meat hinge between 2 pieces of ½” steak. Grind a bit of fresh pepper over both sides, and sprinkle on ½ tsp of ground lemon grass.

Layer onto one side of the opened steak:
  • 2 or 3 fresh basil leaves.
  • 2 strips cooked & drained thick cut bacon. Leave it just a little chewey.
  • 3 or 4 rings of freshly grilled onions.
  • 1 tsp crumbled bleu cheese.
  • A few julienned sun-dried tomatoes
On the other side of the opened steak:
  • Drizzle 1 teaspoon balsamic vinegar.
Close the steak, enclosing the bacon and other ingredients. Tie the steak shut with a couple of pieces of food-safe twine.
  
Brush both sides of the steak with olive oil. Grind a little fresh pepper on one side, and place the steak, seasoned side down on a hot grille, immediately lowering the flame to medium or medium low.

When it’s ready to turn, re-apply a little olive oil to the top, grind a little fresh pepper onto it, and flip that side down. You should only have to turn the steak once. Depending on how hot your grille is, five minutes a side may be enough.

Serve with a good stout or Belgian beer. Share with good friends. 

21 July, 2012

Gremlin-Free Corn Muffins / Pancakes

(Wheat-free and dairy-free)
 
Use the whole recipe for pancakes for 4 or 6. Double it for a large batch of muffins. Halve it for Personal Pancakes.

½ C finely ground yellow cornmeal
¼ C corn masa (white corn flour) (or more yellow cornmeal?)
C white rice flour (not brown rice flour)
2 TBSP cornstarch
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ C vegetable oil
¼ C soy/hemp/rice milk
2 eggs
¼ C honey

butter or bacon grease to fry in. (Margarine will work if you're desperate.)

Optional:
½ C fresh or frozen blueberries or banana slices, quartered.

Whisk the dry ingredients together in a large bowl. In a more modest bowl, whisk the liquid ingredients together (today, honey is a liquid). Stir the wet mix into the dry mix. Add the fruit last if you add fruit.

Pancakes: heat a cast iron frying pan. When it’s fully heated, add 1 tsp butter (or bacon grease) and ⅓ cup batter. Flip when bubbles begin to form on top (earlier than you would with traditional flour pancakes). Serve with peanut butter & honey or syrup. Or serve with bacon and fried eggs. Or both.

Muffins: preheat oven to 400°; position rack in lower third of oven. Coat the muffin pan with butter or oil and lightly dust with rice flour, knocking out excess. Fill each cup ¾ full. Bake until tops are domed and springy, about 15 minutes. Check with toothpick. Let cool in the pan for at least 5 minutes, then cool on a wire rack. Enjoy with honey, jam, or friends.


08 June, 2012

Cooperative Ham and Lentil Pilaf-ish Dinner

My Bride & I had ham, had lentils, and needed to make dinner. We wanted something more substantial than soup (all the recipes were for soups), something that needs a fork. Serves 3-4.

Ingredients:

1 tablespoon olive oil (for frying things)
1 cup onions, small diced
½ cup celery, small diced
½ cup carrots, small diced
1 cup cooked ham, diced
½ pound pre-steamed lentils
1 tablespoon chopped garlic

Freshly ground black pepper
3 sprigs (1 TBSP) of fresh thyme, chopped
1 spring (2 tsp) of fresh rosemary, chopped
1 sprig (2 tsp) fresh tarragon, chopped
¾ tsp chicken bouillon concentrate, in ½ cup hot water

Heat oil in cast iron frying pan over medium heat. Add veggies and half of the bouillon mix. Stir until the carrots begin to soften, about 5 minutes. 

Add the pre-steamed lentils, the chopped herbs, and the rest of the bouillon mix. Stir until ham is heated through, about five more minutes. Be generous with your pepper. 


Serve with a good pale ale. Enjoy with a German hefeweizen. 




Consider adding a bit of lemon juice to the veggies, and maybe some julienned fresh Kale.  


13 May, 2012

Steak Rub / House Seasoning.

1 TBSP kosher salt.
1 TBSP ground black pepper.
1 TBSP onion powder.
1 TBSP garlic powder.

Variations: Try adding one or another of these:

2 TBSP Italian seasoning.
1 tsp cayenne pepper.
1 TBSP chili powder.
2 tsp smoked paprika


Mix it together. Put it in a spare shaker-top seasoning container. Sprinkle it on food.


02 May, 2012

Corn Chowder Bread


Into the bread machine, in this order:

2 tsp active dry yeast
2 cups white flour
1 tsp corn masa flour
1 cup corn chowder soup mix
2 TBSP honey
1 TBSP gluten
2 TBSP olive oil
1⅓ cups milk, preferably lukewarm.

28 April, 2012

Savory Veggie Bread



Into the bread machine, in this order:

2 tsp active dry yeast
2 cups unbleached flour
1¼ cups whole wheat flour
¾ cup dried vegetables
2 TBSP honey
1 TBSP gluten
2 tsp chicken bouillon concentrate
2 TBSP olive oil
1 TBSP buttermilk powder
1⅓ cups milk, preferably lukewarm.


24 April, 2012

Barbecued Salmon Steaks

One salmon steak per person.

Coat the back with olive oil. Sprinkle kosher salt on the oil. Turn over.
Coat the top with lemon juice. Don't be stingy.
Sprinkle with dill and tarragon.
Add a pat of butter on each steak.

Add a stick of hardwood to the barbecue to create smoke. Make sure that any flames from the hardwood won't burn the fish.
Barbecue, butter side up. Turn when appropriate.
Note that the skin will likely peel off while barbecuing. Re-salt the back. Don't over do it.


22 April, 2012

Banana-ish Bread


Into the bread machine, in this order:

2 tsp active dry yeast
2 cups white flour
1 cup corn masa flour
1 cup dried banana chips
2 TBSP white sugar
1 TBSP dry buttermilk powder
1 TBSP gluten
2 TBSP butter
1¼ tsp salt
1⅓ cups milk, preferably lukewarm.

18 March, 2012

Ideas for Chopped Salad


The idea behind a chopped salad is pretty basic: chop greens and stuff into smaller pieces. This makes the salad more dense physically, which results in greater flavor density. The result is that the salad is easier to eat, because I can get a whole mouthful easily, and more flavor (and nutrition) per bite. 

I've come to the conclusion that fundamentally, the recipe for a chopped salad is this: "Clean your refrigerator. Chop it with lettuce. Garnish. Serve."

Here are some ideas for chopped salad:

Ruth's Chris Chop Salad
Ruth's Chris Steak House:
Julienned Spinach radicchio & iceberg lettuce.  (3:1:6 ratio) [Comment: they mold the dressed salad in a piece of (clean) PVC pipe. Looks cool.]

Hearts of palm
Green olives
Sliced mushrooms
Sliced red onions
Diced boiled egg
Blue cheese crumbles
Chopped cooked bacon
Croutons
Lemon basil dressing

Other Interesting Ingredients:


1/2 pint grape tomatoes, halved
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup chopped walnuts
1 cup fresh or frozen corn, cooked and cooled
1 cup canned black beans, rinsed
3/4 cup shredded Monterey Jack
tortilla chips or strips (optional)


Lemon Basil Dressing:
2 tablespoons Pommery mustard
Freshly squeezed juice of 1 lemon
6 tablespoons extra-virgin olive oil
16 basil leaves, very thinly sliced
Coarse salt, to taste
Freshly ground pepper, to taste

11 March, 2012

Creamy Potato, Kale, And Leek Soup


INGREDIENTS
Serves 4. Consider doubling it.
Prep: 5min Cook: 17min; Total: 23min

• 1 lb red potatoes, unpeeled
• 1 TBSP canola oil
• 1 pound or so of Italian chicken sausage
• 3 cups or so (6 oz) kale, chopped and tightly packed
• 3 cups leek, white and pale green parts, chopped (2 medium leeks)
• 1/2 tsp salt
• 3 cups rice milk
• 1/4 tsp ground nutmeg
• ground black pepper

DIRECTIONS
1. Cut potatoes into golf ball size pieces and place on a microwavable plate. Cover with waxed paper. Cook on high, rotating occasionally, until tender, about 6 minutes.
2. Meanwhile, in pot, cook the sausage until done. Drain. Add the oil, and heat oil over medium heat. Add kale, leek, and salt. Stir. Cover and cook, stirring occasionally, until softened, about 5 minutes.
3. Add milk, potatoes, and nutmeg. Reduce heat to medium low. With potato masher or back of a large spoon, smash potatoes into small chunks. Simmer until flavors blend, about 5 minutes. Sprinkle each serving with pepper to taste.

27 February, 2012

Interesting Open-Face Fish Sandwiches

Fish, thawed, thawed. Salmon is one of our favorites. Whitefish works.
    (up to ½ pound per person)
Cut into 4 oz steaks.
Several slices sourdough bread (or 2 large homemade slices per person)

Marinade (enough for 2, maybe 3 people)
2 TBSP Hoisin sauce
2 TBSP Balsamic vinegar
12TBSP Chardonnay (white wine)
2 TBSP honey
2 TBSP Pepper-infused oil (or olive oil plus some hot peppers, if you like the heat)
Whisk this all together in a flat-bottomed bowl, and marinate the raw fish in it. 

Green Avocado Gunk: (each avocado serves 2, maybe 3)
½ avocado, fork mashed
3 or 4 Spanish olives, minced finely. (Usually these provide enough salt.)
2 TBSP sweet onion, minced finely.
6+ good grinds of black pepper
2 TBSP chopped fresh Thai basil
1 TBSP lemon juice

Mash it all together in a bowl. If you use a food processor, add 3-4 TBSP plain organic yogurt, and 1-2 TBSP olive oil to make it nice & creamy. 

Process:
Marinate the salmon steaks in the marinade sauce. Give ‘em no less than 15 minutes; an hour is not too much. Heat up the grille (I used a George Foreman grille; a barbecue would work well). When it’s hot, put the fish on the grille. Spoon some more marinade on them. Cook them until they’re done all the way through.

While they’re grilling, heat the marinade. It would be good to reduce the mixture by at least 50%.

When the fish is done, cut into ½” x ½” (x 2” or so) strips, and load back into the bowl of reduced marinade. Cover the fish thoroughly.

While this is soaking (again), oil the bread & toast it. When it’s done, spread the avocado green gunk on the toast, and pile on the soaked salmon. Garnish with a little very coarse salt (it’s crunchy!).

Enjoy with a good abbey-style dubbel ale. Ok... you can serve it with a nice white wine, if you want. 

09 February, 2012

Experimental Low Gluten Bread


1½ tsp bread yeast
1 cup sourdough starter (made with rye & spelt flour)
1 cup rye flour
¾ cup spelt flour
½ cup potato flakes
1 tsp xanathan gum
2 TBSP sugar or honey
3 TBSP olive oil
1 egg
1 tsp salt
½ cup milk

Load it into the bread machine, set it on "Whole Wheat" and fire it off. Adjust consistency by adding milk/flour as needed to make an appropriate bread dough consistency.