Reader Request: GF Galette Dough

A while back, when I made this Tomato and Eggplant Galette,  I was asked to experiment with gluten free galette dough. I researched several GF galette doughs online (check out the most promising here and here), but most used rice flour. Rice flour is, of course, gluten free, but I actually have a relative that can't have gluten or rice and so I figured why not try and create a rice and gluten free dough? That way, at family functions, I have a built-in pot luck dish. (Thinkin' ahead, I am.)

So, a trip to Whole Foods was in order to scope out the GF flour options. After much debate (poor WF people must of thought I was crazy...up and down all those aisles), I settled on Bob's Red Mill GF All Purpose Baking Flour (Ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour and Fava Bean Flour). It was free of rice and gluten and I thought just maybe it would be able to substitute well in the original galette dough recipe. Turns out, it did, with the addition of a little xanthum gum.

To keep the integrity of this experiment, I did a blind study on the hubs. I cooked this GF Tomato and Zucchini galette and also baked up a Zucchini and Caramelized Onion galette on a dough full of gluten. Then served husband both. The man couldn't tell the difference - success. Even after I told him which was which, he needed a reminder when heating up the leftovers.

Some of the reasons I love galettes is that they are:

• Ridiculously easy to make
• Good for both savory and sweet fillings
• Delicious as leftovers - reheated or straight from the fridge

Check out that flaky crust!

Gluten & Rice Free Galette Dough:

Ingredients:
1 1/2 c flour
1 1/2 tsp. xanthum gum
1 t table salt
1 stick butter diced
1/4 c strained sheep's milk yogurt
1/4 c ice water
2 t lemon juice

Strain the yogurt until enough water drains out that it is a similar consistency to sour cream. You'll need to start with a bit more than a 1/4 cup so that when it drains off some water, you'll have 1/4 cup for the recipe.

In a food processor, combine flour, salt and cold butter. Pulse 10 times (1 second each) to form crumbles. Mix in the sour cream and lemon juice and slowly start to add the water pulsing 10 more times or until the mixture starts to form a ball. I did not need all 1/4 c of the water to get the mixture to form a ball, so add slowly and not all at once - you may have a bit leftover - it's ok. Remove from the food processor and place on a (GF) floured silpat or parchment paper. Press out into a 10" diameter circle, cover with plastic wrap and place in the refrigerator for at least 1 hour. When you are ready to fill, remove from the fridge and form a 16" diameter circle and spread your filling* on the dough, leaving 2-3" of the edges exposed. Fold the edges over and bake in a 350 F oven for 45-60 minutes or until the edges are browned and the dough is cooked through. 

 * I used the filling from this Eggplant & Tomato Galette, substituting eggplant for zucchini.

Mushroom Soup

This mushroom soup is to die for. We originally began to make it to add to our Saucy Chicken recipe, but it is just as delicious on it's own.

Mushroom Soup
original recipe from Food Network

6 tbsp unsalted butter
1 c. chopped yellow onions
1/2 c. chopped celery
1/4 tsp. cayenne
1 1/2 tsp. minced garlic
6 oz. shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 oz. oyster mushrooms, wiped clean, stems trimmed, and sliced
8 oz. cremini or button mushrooms, wiped clean, stems trimmed, and sliced
2 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. brandy
6 c. chicken stock 
1 1/2 c. heavy cream

In a large pot, melt the butter over medium heat. Add the onions, celery, and cayenne and cook for about 5 minutes, until tender. Add in the garlic and cook until fragrant, about 30 seconds. Toss in the mushrooms, thyme, salt and pepper and cook until the mushrooms become soft and start to brown, approximately 7 minutes. Pour in the brandy and bring the entire mixture to a boil for about 2 minutes, or until the alcohol forms a glaze. Pour in the stock, return the mixture to a boil and then simmer over medium-low heat for 15 minutes. Stir occasionally.

Remove from the heat and puree with a hand-held immersion blender. Add the cream, return to a simmer, and cook for 5 minutes. Adjust seasonings.

We usually freeze the soup in 2 c. Ziploc containers for Saucy Chicken or to eat with a baguette and side salad as a light meal on it's own.

Spinach Gnocchi

When I was younger, I actually would go over to the neighbors house every Friday since that was their gnocchi day and gnocchi just was not something we ate at home. I thought it was incredibly exotic (my mom ate stuff like chicken mole, gorditas, and enchiladas - how boring). I'm sure they were store bought, because I seem to remember them being a bit chewy, topped with a can of red sauce, but at the age of eight, with my discerning palette, I thought they were totally the best. thing. ever.

Fast forward about 10 years and I tried making some pre-made gnocchi remembering my love of it as a child. Sadly, the stuff from the grocery store was just not that good. Now, almost 20 years later, I decided to try my hand at making them from scratch. It's not a complicated process and I'm sure it would get speedier the more that I work at it. As it was, it took me about an hour and a half, but I'll be reaping the rewards for some time (we froze seven dinners worth and ate one that night), so I'm okay with it.

Cooked up in salted boiling water until they floated with an optional sizzle in a skillet, topped with either butter and grated cheese or your favorite sauce and you've got a flavorful, light and airy dough ball dinner. And as much as I love love love potato gnocchi, these spinach gnocchi can alleviate some of the guilt that you might get from eating a meal consisting solely of carbs. But (in my opinion, of course) I think that occasionally indulging in something delicious and not insanely healthful is nothing you should feel guilty over. But if you are tinged with guilt, remember, you're eating vegetables too!

Spinach Gnocchi

Ingredients:
Spinach, 12 oz
1 3/4 lb potatoes
1 3/4 c. all purpose flour
2 egg yolks, lightly beaten

Begin by cooking your potatoes, until soft, in salted boiling water. This should take about 20-25 minutes, depending on the size of your potatoes. While the potatoes are cooking, wilt the spinach in a large saute pan or pot. Once all the leaves have turned a darker green color and have completely wilted, remove from the heat. Once cooled, squeeze any remaining water from the leaves and chop fine. 

Once the potatoes are done, drain them and then mash. I used a potato ricer to get a finer texture, but you could also use a regular masher or fork. Add the flour, egg yolks and spinach to the potato mixture and season with salt. Then get in there and get dirty. With some additional flour standing by, begin to knead the mixture until it is incorporated together. It will still be a bit sticky, so keep whatever surface you are working on well floured. 

Break the large dough ball into smaller, easy to handle sizes to begin rolling into logs. Roll the logs into 2/3" diameter and then cut out the individual gnocchi (with a sharp knife!) to about 1/2 in length. Flour the gnocchi so that they don't stick together or to the board while you work on the rest. Continue until all the dough has been used up. 

To cook the fresh gnocchi, boil some salted water on the stove. Give it a stir to begin a whirlpool effect right before you drop them in - this will prevent them from sticking together and from immediately sinking (and sticking) to the bottom. Once they float you can remove them - they are done cooking. 

At this point, you can top them with you sauce and enjoy. Or you can add some olive oil to a skillet heated over medium heat and add the gnocchi to that pan, giving each a nice crispy outside while preserving that puffy, pillow-like ball of dough on the inside. Top with sauce (this shallot cream sauce, for example) or butter and enjoy!


To freeze the gnocchi for later use (which will taste way better than the frozen store bought, in my opinion), place the floured gnocchi on a large metal sheet pan (covered with parchment paper) and freeze. Once individually frozen, the gnocchi can be placed in bags or containers to be enjoyed later. We put 30 gnocchi in each container to yield 2 adult servings. Boil directly from frozen.

Quick Fixin: Eggplant Pizzas

This meal is so utterly painless you'll wonder afterwards if you really cooked dinner. But the flavor will ensure your taste buds and your appetite that yes, you have.

The active cooking time for this dish is hmm...5 minutes? Ok, maybe 10 - if you use freshly grated cheese. It's just the type of dish that I've been looking for though, since the weather has started to warm. It's light, but flavorful. Served with a side salad (with fresh from the garden arugula) and some bread for dipping and you have the makings of a lovely meal.

Eggplant Pizzas
adapted from Julia's Kitchen Wisdom

Ingredients:
1 (or two) eggplant
salt
pizza seasoning
your favorite jar of tomato sauce
your favorite pizza cheese, grated  (I used a combination of Rustico Red Pepper and Cacia de Roma)

Preheat your oven to 400 F.

Cut the eggplant into 1/2" thick rounds and sprinkle lightly with salt. Lay on towels so that the towels will absorb the moisture the eggplants "sweat" out. Let them rest and sweat their moisture for 20-30 minutes.

After the 20-30 minutes, pat the eggplants dry and place them on an oiled baking sheet. Brush the tops with olive oil and sprinkle on your herbs. Cover the baking sheet with foil and bake for 20 minutes, or until tender.

Remove the rounds from the oven, top with a spoonful or two of tomato sauce and sprinkle on some cheese. Broil the rounds until the cheese has browned. Plate and serve.

Stuffed Artichokes

I made this up for dinner when Nick was feeling under the weather. I needed something quick and easy and full of pantry staples because a trip to the store was not happening. It was a great light meal in and of itself, or could be served as a side or appetizer.

Stuffed Artichoke

Ingredients:
2 artichokes
2 bay leaves
salt
1/3 c. yellow onion, diced
2 tbsp butter
2 garlic cloves, minced
pepper
pinch oregano
2/3 c. diced tomato, canned
1 tbsp butter
1 tbsp olive oil
1/2 c Pecorino Romano
1 1/2 c. bread crumbs
2 tbsp chopped fresh parsley

Preheat your oven to 400 F. Bring water to a boil in a large pot. Add two bay leaves and some salt to season the water. Add in prepped artichokes* and prepped stems** (optional). Continue to boil lightly with the lid on until you can stick a fork through the base (about 25 minutes).

While the chokes are boiling, prepare the stuffing. Start by heating the butter in a saute pan over medium heat. Add the onions and cook until they are just soft and transparent, about 5 minutes. Add the garlic and saute for about 1 minute. At this point, check to see if the stems are cooked through. If they are, remove them from the water and dice (be careful they are hot - I held mine with tongs while I sliced), then add to the onion mixture. (If they need a few minutes, add them in after the tomato). Add the tomato and stir, continue to cook until the mixture reduces. Add pepper and dried oregano to taste. Once reduced to the desired consistency, reduce the heat to low.

In another pan, melt the butter and olive oil together and heat over medium low heat. Toss in the bread crumbs and toast.

Once toasted, remove from the heat and toss in the cheese and parsley. Add the bread crumb mixture to the tomato-onion mixture and stir to combine the two.

Once the artichokes are done, remove them from the water and sit, facing down on a towel or in a colander to drain and cool. Once cool enough to touch, open up the leaves just enough to get to the center leaves. Pull out those little leaves until you can see the bottom fuzzy parts. Grab a spoon and scrape (gently!) the fuzzy part out of the center, leaving the solid, fleshy part (aka, the best part).

Once the center has been cleaned of all the fuzzies, add in the stuffing. I first add to the center portion and then fill in between each of the leaf layers. Once both have been stuffed, place the artichokes into the oven for another 10-15 minutes. This will re-heat the chokes and crisp up the outer edges of the stuffing.

Remove from the oven and serve.

* To prep the artichokes, cut the stem around the base of the plant. Also cut off the about 3/4" below the top point. I also like to trim (with kitchen shears) the pointy end of each leaf.

**I also save the stems, cutting off the very end that's usually brown and slicing off the green woody parts vertically until I reach the tender white inside of the stalk. It is only really worth it if the stems are thick.

Saccameno's Linguine with White Clam Sauce

I first had this dish several years ago at a friend's house. Noel (who's mom gave us this recipe) is a great host and cook. I remember saying at the time that I thought the pasta dish was delicious and wouldn't ya know? She ended up giving the recipe to me at my bridal shower. Yay for me - and for you, because now I'm sharing it.

It's a simple recipe, perfect for a weeknight meal when you want to feed your family something delicious but really feel like calling in for delivery*. It's light, flavorful and served with a salad and bread, makes a complete meal that's filling and healthy. It would also be lovely as a side dish.

We ended up making some semolina linguine that night, since it was a special night - our 5 month anniversary.
We don't need much to celebrate, and I really like homemade pasta. We also toasted with a bit of champagne. Like I said, it doesn't take much. :)

Saccameno's Linguine with White Clam Sauce

Ingredients:
1 lb linguine
1 tbsp butter
1 tbsp olive oil
1/3 c. onion
4 cloves garlic
4 cans chopped clams (juice and clams separated)
1 lemon, juiced
1 tsp. basil
1 tsp. parsley
1/2 c. finely grated Pecorino Romano
salt and pepper, to taste

 

In a large skillet or saute pan, melt the butter and olive oil together over medium heat. Once hot, add the onions and garlic and cook until transparent (about 5 minutes). Add in the clam juice, lemon juice, basil and pasley and simmer, uncovered, for 5 minutes. Next, add in the clams and cover. Continue to cook over low heat for another 20 minutes. After 20 minutes, uncover and add the cheese and salt and pepper to taste. Once you are satisfied with the flavor, toss in the cooked pasta** and serve, topping with more cheese and parsley if desired.

The prep work is minimal, so it literally comes together in 30 minutes. It definitely will get added to our regular meal rotation.

*Is it weird that I honestly never think of this? Sometimes I do ponder making boxed pasta with canned sauce and calling it a night. But it never, ever occurs to me that I could call someone to deliver dinner.

**I used homemade pasta. To save time, you could use boxed pasta or pre-made homemade pasta. The results of either would still be delicious.

Thanksgiving ReMix - Turkey Salad with Cranberry Vinaigrette

We had leftover salad and turkey. So, turkey salad was an obvious choice. The cranberry dressing makes it wonderful of course, and is another favorite that I found during that college dinner party (on Allrecipes.com).

Ingredients:
3 tbsp red wine vinegar
1/3 c. olive oil
1/3 c. fresh cranberries (mine was heaping!)
1 tbsp dijon mustard
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp ground pepper
2 tbsp water

Blend the vinegar, cranberries, mustard, garlic, salt, pepper and water in the blender or food processor. Drizzle in the olive oil and blend to combine.Our salad consisted of turkey, red onion, avocado, tomato, sliced & toasted almonds, and cucumber. Delish. We served this with the stuffing stuffed mushrooms. :)

Cranberry Muffins

Before Thanksgiving, cranberries were a BOGO at the grocery store, so I stocked up with four bags. Love me some cranberry. I've been shoving it in everything from french toast, raviolis, vinaigrette, stuffed shells to these muffins.

I needed a quick and tasty breakfast and these fit the bill. I had printed the recipe these were based on years ago, so I'm not really sure where it came from. Over the years I've tweaked it a bit and added some things, but they are still mightily delicious. This recipe makes a baker's dozen.

Ingredients:
2 c. fresh cranberries
2 tbsp sugar
1 pinch nutmeg
1 pinch cinnamon
2 c. all purpose flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. cold butter
1 c. orange juice
1 egg, beaten
sugar, for dusting

Start by placing the cranberries in a food processor and chop so that they are still a bit chunky. You don't want them too fine. 1/4" pieces should be good.

Mix the 2 tablespoons of sugar with the cranberries and add the nutmeg and cinnamon. Toss to combine.

Mix the flour, sugar, baking powder and salt in a large bowl. Mash in the cold butter until crumbly.

Add the orange juice and the egg until the dough is moist.

Gently stir in the cranberry mixture and fill muffin tins.

Sprinkle the tops with sugar and place in a 400 F oven for 30 minutes.

Serve with a hot spiced apple cider.