Daring Bakers: Vols-au-Vent

So, I'm late. Not doing the challenge but getting it up. Something about there being 70 people in my house a few hours ago, and me needing sleep, and well, I need sleep. Anyways, this challenge was fun. I made three different types all at the same time =D. In case you were wondering, we made Vols-au-Vent, and that means that the challenge was puff pastry. Puff and gluten free don't tend to go together, but I made it work, sort of. I'm sure someone else came up with an awesome flawless recipe, but mine weren't to bad. Not fluffy, but like a flakey pie crust. A delicious flakey pie crust =D.

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

Now, here are the pictures of my experience with "puff" pastry =D.

As I said, there were 3 types. Type 1 is in the back, and type 3 is in the front. Type two, well you'll never guess where it is =D.

I cut off a bit of each type, because I didn't want to be drowning in vols-au-vet. I just made the amount above.

Maybe you've already noticed, but the ones in the first (front) row are from Type one, the ones in the second (and one in the third) are Type two and the ones at the back are Type 3.

They puffed up okay. The tallest ones were 1 cm tall. Or so...

Yum =D.

I even made little toppers =D. The thinner ones turned out like crackers, but some puffed up.

And they were perfect with strawberries.

See! They sort of puffed =D.

My little brother ate them like this.

So, my dad had them like this.

I enjoyed this challenge. There was lots of turning, but it was worth it. Even if they didn't go very high. If only here was a protein that made things rise... Besides gluten of course!

In case you were wondering, there wasn't much difference between the types I made. They all tasted good, and everyone prefered the one they ate that rose the most. The ones that seemed to do that were not rolled out too thin, but a little thicker (maybe 3mm, but I'm not sure). Next time, I'll not roll it out so thin, and see what happens. I used the provided challenge recipe, which you can find on Steph's site, or at the Daring Kitchen =D. The only major difference was that I made 1/5 of the recipe. So either make a small batch, or multiply the flours by 5.

Type 1:

1/4 cup millet flour

1/4 cup tapioca flour/starch

1/8 cup sweet rice flour

1 tsp xanthan gum

Type 2:

3/4 cup Bette Hagman's Mix

1 tsp xanthan gum

1 tsp vinegar

an extra 1/8 cup water

Type 3:

1/4 cup corn flour

1/4 cup corn starch

1/4 cup millet flour

1 tsp xanthan gum

Thanks Steph for a great challenge, and have a great day everyone!!

xoxo

Lauren

Mom's Chicken Fingers

Sometimes the simplest answers really are the best ones. My mom makes chicken many ways, and none of which are flavour-less. These chicken fingers are really lovely. They're not like the kind you used to get as a kids meal, they're not full of fake stuff, they're good. But best of all, they're good for you.

At first, my mom made these by dipping the chicken strips in mayo, then in the coating, but when once she tried it with an egg, there was no going back. Now, you may prefer them with mayo as the binder, but I find the egg to just make it that much better. Anyways, here is the recipe, but adjust it to your own tastes (its not a very specific recipe...)

Mom's Chicken Fingers

Ingredients

Flake Cereal (See Note)

Parmesan Cheese, grated (about half the amount you used of the cereal)

Mrs. Dash, and/or salt and pepper to taste

Egg

Chicken strips (See Note2)

How To

1. Preheat oven to 400 degrees F.

2. Crush cereal flakes into smaller pieces. You can do this either in a food processor, in a plastic bag with a rolling pin (have at it!), or in a bowl crushing them with a spoon.

3. Add the grated parmesan cheese and Mrs. Dash to the crushed flakes and mix until combined.

4. In another bowl, break the egg and whisk with a fork until mixed (slightly frothy).

5. Take a strip, dip in the egg mixture until covered. Coat strip in flakes, and place on greased cookie sheet. Repeat until all strips are covered and coated.

6. Bake for about 30 minutes, or until the chicken is cooked through.

Note: I prefer Honey'd Cornflakes for this, but we also use Mesa Sunrise with beautiful results!

Note2: We buy pre-cut chicken strips (fillets) for ease, but boneless skinless chicken breasts, cut into strips are the same thing =D.

When you break up the cereal, the crumbs don't have to be that small.

Heres the eggs...

And here's mom! Say hello everyone =D. She does a couple of strips at a time, puts them in the egg, then doses them in the coating.

Then, pick 'em up and plop them on the pan =D.

When they're all done, she just takes some of the leftover flake mixture and puts it on top.

Easy, simple and quick. You can totally do this =D.

Ever since I went gluten free, mom has been making a form of these chicken fingers. When gluten was in my diet, we did Shake and Bake, so this was our GF incarnation of that. I love seeing how we change recipes (sometimes beyond recognition) to fit us. The results are always interesting, and usually amazing =D.

xoxo

Lauren

PS - This post is linked to Linda's What can I eat that's Gluten Free?

Baking Powder Biscuits

I love looking through magazines. Especially food and fashion ones. In terms of fashion, I have one issue of L'Officiel, which I *try* to read the french in, and stare at the pictures in amazement. I love all of that stuff, the beauty you can find in the simplest of things. To me, food and clothes are those two things. So simple, so necessary, yet unbelievably incredible. You can do anything with either. This recipe isn't crazy. It isn't out there, but it is good. Other recipes I've made, my family has loved when they're eating them, but then they eventually forgotten or just not made again. These ones simply disappeared. No one really said anything, they were just gone. And then mom wanted to know where I was putting the recipe, for her. You always know its a good one when mom wants to make it.

They are based on a recipe I found in an issue of Canadian Living, which is another magazine that I can look through, read through and bake through. I wanted something easily healthy, but good. These Multigrain Biscuits taste fairly similar to the Baking Powder Biscuits my mom used to make all the time. The type you whip up to accompany diner, or put on top of a Chicken Pot Pie or Turkey Pot Pie. Enjoy!

This is also my submission into this weeks Slightly Indulgent Mondays =D.

Multigrain Biscuits

Based on a recipe from Canadian Living

Ingredients

1/2 cup millet flour

1/2 cup sorghum flour

1/3 cup brown rice flour

1/3 cup tapioca starch/flour

1 1/2 tsp xanthan gum

2 tbsp packed brown sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (I left this out, as I used salted butter, but do whatever you want =D)

1/4 cup cold butter, cubed

1 cup buttermilk

1 egg, lightly beaten

How to

1. Preheat oven to 400 degrees F.

2. In a large bowl, whisk together flours, xanthan gum, brown sugar, baking powder, baking soda, and salt (if using).

3. With a pastry blender, or two knifes, cut in butter until crumbly.

4. Pour in buttermilk and stir with a fork to make a soft, ragged dough.

5. With lightly floured hands, press dough into a ball. On a lightly floured surface, gently knead the dough until mixed (don't over-mix).

6. Pat into 3/4 inch thick round. Using a 2 inch floured cutter, or the size you wish (mine were 8 cm in diameter), cut into rounds. Reroll the scraps, to get the most out of your dough.

7. Place rounds on a parchment paper-lined baking sheet.

8. Brush tops with egg.

9. Bake in 400 degree oven until golden. For 2-inch ones, about 12 minutes.

10. Transfer to rack and let cool.

I promise, these are super easy to make. It only looks like a lot of steps =D.

When they're all done, they look like this =D.

And, you can have an awesome strawberry shortcake using one =D.

Enjoy!

xoxo

Lauren

Daring Cooks: Vegan Dosas

So... What are the chances? Only 2 weeks apart, and there are Dobos and Dosas. I was a little confused, but since both were totally awesome, it's a non-issue =D. In fact, I made both challenges within a week of each other. Okay, I actually made all three challenges within a week and a half, but thats what summer is for! Or what it was...

This challenge, Hosted by Debyi of Healthy Vegan Kitchen, was not only to make dosas, but to make vegan ones. I really enjoyed it. It was delicious and full of amazing indian flavours. Definitely one for the books. And, its hearty and protein packed. My dad said that he woke up full the next morning from these =D.

Time for pictures!

It all starts with a bowl of spice...

That gets mixed in with a couple of other things...

And before you know it, there is a beautiful, fragrant, bubbling sauce simmering away.

For the filling - You'll need a ton of chickpeas. All mashed up!

Almost mixed together...

The dosa pancakes. Don't get me started. These are not exactly simple, and took forever. I'm not saying not to try them, just be patient =D.

Anyways, here is the Curried Garbanzo Bean Filling. It is soooo good!

All together, its delicious!

The next day for lunch, I heated up some leftovers, and tried a different dosa recipe.

These ones were made with oil, and I've got to say that Debyi's recipe is much better, even though both were a little bit frustrating to me.

Besides the final dosa pancake recipe, I used all of the challenge recipes (replaced the spelt of course), and I'm so glad I did! They are delicious - I hope you enjoy them!

xoxo

Lauren

Cookbook

So, awhile ago, I was contacted by the publicist for the Gluten Free Every Day Cookbook, offering to send me one to try out. Who, me? Yeah, it kind of caught me off guard (in a good way though). When I received the copy a couple of weeks later, I read through the book very quickly. Although its not my new go-to cookbook, it does have some great recipes =D.

I found the book to be different from all of my other cookbooks, and I couldn't quite figure out why for the first while. Then, I realized that there wasn't a breakfast section of the cookbook. Not that thats a bad thing, but it initially struck me as odd. Typically, the pancakes and other breakfast foods are where I look first, then to the desserts, of course =D.

The other issue I had with this book is that so many of the recipes call for prepackaged ingredients. It's not that I have anything against using mixes and whatnot, in fact, I enjoy using them and the ease they allow. My issue is when the mixes aren't available, or are expensive. Some of the recipes I was most excited to try required a flour mix that I had never heard of and cannot get in Canada, and it appears only to be available in select locations across the states. Yes, you can order online, but that tends to balloon the price. It is only a flour mix...

Lastly, a lot of the portions are very large. Like 4 dozen cookies or a 9 by 13 inch cake. Once again, this isn't a bad thing, but it makes it harder to eat the sweets in moderation, when making it only for a small number of people.

With that said, the first and last sections of the book were incredibly informative, especially for those new with the diet. In the basics section, the author explains all of the well, basics of gluten free living. From types of flours and starches, to other great information on kitchen equipment and basic skills. The final chapter is his perspective on eating out, from college food to restaurant dining.

I'll let the food tell the rest of the story.

Although I've been dragging my heels about posting this, and the summer flew by fairly quickly, I have tried a handful of the recipes.

The first recipe I made was the Blueberry Coffee Cake. It was good, but a bit too sugary for my tastes (especially breakfast).

The second thing I made was the Cornmeal Encrusted Catfish (I used Cod). These are delicious. Reminiscent of fish sticks, but worlds better.

Next, for a dinner party, I made these two pies. Above is the Blastberry Pie, and all I can say is yum. It is absolutely delicious.

The second pie was this Key Lime pie, which is also delicious. The friends we had over that night asked for the recipe =D.

Obviously, there are many more recipes in the book, but from what I've tried, it seems to be a pretty good one. In my mind, many of the dishes are traditional American, and I know many people will enjoy the recipes it has to offer =D.

Have a great day,

xoxo

Lauren

[Full Disclosure: The publishers of this cookbook sent it to me to try out, with no obligation involved.  They hoped that I would review it here, and I gave you my honest opinion about this book.]

Getting Back into Things

School, yes its that time of year again. The time of reuniting with friends, getting new clothes, and of course, getting boatloads of homework. So, maybe that last part isn't true for everyone, but in high school, (and beyond), there is homework from day one. Not hard stuff, but its there.

Although the first-week tiredness has already come in to play, its in a normal, not extreme way. You have no idea how wonderful it is to say that. Yes, I take medication during school, but other than that, I'm just like anyone else. I go to class, I do my work, I don't have to worry about how many stairs I have to do, or when I have to stand up next, or if I'm going to make it through my next class, let alone the current one.

I actually have time to think, bake, do my work and enjoy my friends. My entire day isn't focused on making it through the day. I made it. I am here, and I am back. I may not be in perfect health, but its as close as its been in a very very long time.

So, with that said, I am loving converting recipes! Seriously, its so much fun. Especially when you get an unexpected outcome - something better than you envisioned. Speaking of, this week, I was featured for the first time. Amy, the sweetheart behind Simply Sugar and Gluten Free chose me as her featured blogger/recipe, for the inaugural Slightly Indulgent Mondays. Not only is it awesome to be featured, but its pretty exciting to be the first person ever. So, thank you Amy =D.

Speaking of thank yous, I'd like to say thanks to Angela of Isolated Foodie, for giving me the Kreativ Blogger award! Part of this award is telling you 7 things about myself. Here goes...

1. I love to read, and am reading my way through the classics at the moment.

2. Currently, I'm reading Anna Karenina.

3. I have a 101 in 1001 list.

4. I love writing letters, but rarely do.

5. I love post-it notes, and write on many each day. Notes to self, thoughts, quotes, anything!

6. Comments (and emails) always make my day. The second I see one in my inbox, a smile bursts across my face =D.

7. Daily, I read about 250 blogs, from food to fashion and lots inbetween. Its how I relax, and how I stay up to date with everything.

Next, I get to pass this on to 7 other bloggers, so here's to you guys!!

1. Valerie of The Chocolate Bunny

2. Megan of Feasting On Art

3. Amy of Simply Sugar and Gluten Free

4. Sea of Book of Yum

5. Mer of SwimBakeRun

6. Elra of Elra's Baking

7. You!

Have an awesome day!!

xoxo

Lauren

PS - Today is 09.09.09 How cool is that?

Surprise Corn Muffins

So yesterday, I decided that I wanted to find some healthy on-the-go snacks. My mind was filled with granola bars and breakfast bars and muffins and scones and granola and things without a name. As I've been enjoying converting recipes from gluten-filled to gluten free, I decided to just look for recipes in general. And, I found these as well as tons of others.

So... What are these surprise muffins? Well, they are cornmeal muffins and they've got a secret on the inside. Yup. They're filled with extra goodness. A surprise extra goodness. Any guesses?

Its pretty simple. Banana and peanut butter. Just a little slice of banana under a pat of peanut butter, hiding anonymously under the muffin top. Its our little secret... until they take a bite =D.

I am pleased to say that these went over really well with my family. My dad especially liked them, from their cornmeal to the little surprise. My mom said that they didn't even taste gluten free, and my brother said "good". They were moist but not wet, and didn't crumble whatsoever. Isn't that wonderful? So, here's the recipe...

Surprise Muffins

based on this recipe from Allrecipes - Makes 12 Muffins.

Ingredients

3/4 cup cornmeal

1/2 cup millet flour

1/4 cup corn flour

1/4 cup tapioca starch

1/4 cup sorghum flour

1 tsp xanthan gum

1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter

1/4 cup honey

2/3 cup sugar
2 eggs (at room temperature)
2/3 cup buttermilk

1 large ripe banana, cut into slices *see note

1/2 cup (or so) peanut butter

Steps

1. Preheat oven to 400 degrees F. Grease a 12-muffin muffin tin (or use paper liners).

2. Combine cornmeal, flours, starch, xanthan gum, baking powder, and salt in a bowl.

3. In a large bowl, beat the butter, honey and sugar with an electric mixer until light and fluffy. The mixture should become lighter in colour. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

4. Pour the flour mixture alternately with the buttermilk, mixing just until incorporated (and no lumps of flour remain).

5. Fill each muffin cup about 1/3 full. Place a banana slice into the batter in each cup and top with 1/2 tsp of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter until the cup is 2/3 full.

6. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before removing to cool completely on a wire rack.

Note: My slices were about 5 mm, but the original recipe says 1 inch, so whatever works for you.

These were delightful, they slid right out of the tin, weren't crumbly, and will be my entry into the next Slightly Indulgent Mondays, because thats what they are =D. On that note - Next week, I'm going to be Amy's featured cook! She chose my memory buns as her favourite entry! How awesome is that?

With all of that said, I hope you are all have (or are having) an awesome first week of school, or just of September. This will be a good year, I can feel it.

Have a great day,

xoxo

Lauren