tag:blogger.com,1999:blog-53037441944532711182024-02-21T03:13:49.128-08:00Garden to GanacheAbout Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-5303744194453271118.post-41979453926540295252010-07-07T20:37:00.000-07:002010-09-10T17:06:06.630-07:00Homemade Ricotta and Tips for Growing GarlicIt’s that time of year again- not much time for writing about gardening and just enough time to delight in pinching out tomato side-shoots, taking a stroll past the peas - nibbling as we go, and for checking on the general progress of what looks to be a generous harvest to come.<br />
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<div class="MsoNormal">Today was the first day where we’ve had enough crops come in so as to cover the kitchen table, and enough to make a salad worthy of a meal. Broad beans, 2 types of lettuce (marvel of the four seasons and buttercrunch), a spring mix of sorts, arugula (rocket), coriander, peas, our entire first crop of garlic (what a sight!), and enough basil to make our first batch of Genovese basil pesto!<br />
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<div class="MsoNormal">On top of that, today I finally tried making ricotta from scratch. Well, not completely from scratch of course, but enough to report that it’s an incredibly simple process. So easy that, by the end, I was wishing I’d made it every week since I first read about how to make it on <a href="http://chocolateandzucchini.com/archives/2005/08/homemade_ricotta.php">Chocolate & Zucchini</a>. As it says on C&Z, the ricotta does taste a lot like the milk it comes from…and my ricotta was okay, but not quite as sweet as I’d hoped for. My guess is that the sweetness, despite using organic milk, can be best achieved by using milk that’s very fresh off the farm and ideally unpasteurized, for taste and for health benefits.<br />
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Unfortunately in Canada, at least in BC, it’s impossible to buy unpasteurized milk, so my advice is to make friends with your local dairy farmer and see where that leads you. I’d still try making it at home, at least once, just to see how easy it can be. Who knows, perhaps one day you'll be in desperate need of ricotta and the store will have run out. Well, now you know how to make it, and ricotta only requires whole milk (homogenised milk), buttermilk, and cheesecloth (muslin).</div><div class="MsoNormal"><br />
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<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2zjFgSLbjT-FyND9-Vax8CSWb4-nLTbXT44gXfl7iteHWQgn-hL2FALpz70vkpLMQLLCr6ZEmzrR3K5YPBRh1NWNAyxBltxuoSsZwOJaI3122KKZVSUjUWl9eWL5pC0AguxncyFxU4QU/s1600/JulyGarlic2010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2zjFgSLbjT-FyND9-Vax8CSWb4-nLTbXT44gXfl7iteHWQgn-hL2FALpz70vkpLMQLLCr6ZEmzrR3K5YPBRh1NWNAyxBltxuoSsZwOJaI3122KKZVSUjUWl9eWL5pC0AguxncyFxU4QU/s400/JulyGarlic2010.JPG" width="267" /></a><b>Garlic- my new love!</b></div><div class="MsoNormal">We harvested our first crop of garlic today- 24 enormous, beautiful bulbs. From this day on, I will always grow garlic whenever possible. The smell of it straight from the garden is reminiscent of the best markets, (sorry friends, but I won’t be spending $2 per bulb any more), and of the braided strands (plaits) of garlic hanging from market stalls in Provence.</div><div class="MsoNormal"><br />
On the subject of garlic braiding and fresh garden produce, I'd like to recommend an excellent book. It's one that every serious beginner gardener should own, called <a href="http://www.amazon.ca/s/ref=nb_sb_noss?url=search-alias%3Dca-books-english-tree&field-keywords=the+zero+mile+diet+&x=0&y=0">The Zero-Mile Diet</a> by Carolyn Herriot. Although based on Vancouver Island where the climate can be quite different from the dry interior of BC, all the essential information is there. How to make an excellent compost, how to grow many types of vegetables in your home garden, including some more interesting varieties, how to save seeds, and most importantly…how to braid garlic (hee hee)! Exciting times lie ahead on the garlic front. In the meantime, until I learn how to braid garlic properly…my house will continue to smell of garlic while it’s drying! I love garlic, but that is honestly quite the incentive.<br />
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<b>Top tips for growing garlic</b> - as passed on by my wonderful garlic vendor at the farmers' market- and a few tips from me:</div><div class="MsoNormal"></div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;">-<span style="font: 7pt "Times New Roman";"> - </span>Buy organic garlic seed cloves from your local farmer’s market </div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;">-<span style="font: 7pt "Times New Roman";"> - </span>Plant garlic in the fall (some books recommend planting garlic in the spring but I haven't had very much success with this, and the garlic bulbs are often small). The garlic’s roots will start to form throughout the winter, and by the time spring arrives, you’re off to the races, so to speak!</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;">-<span style="font: 7pt "Times New Roman";"> - </span>The seed garlic cloves can have a hard 'nub' at the bottom where the clove separates from the bulb. If it looks hollow then it’s ready for planting, but if rounded, then use the tip of a knife to lever out the ‘nub’. This will allow the roots to form more freely.</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;">-<span style="font: 7pt "Times New Roman";"> - </span>In early summer/late spring (usually June) garlic will produce green shoots from the stems called garlic ‘scapes’. The scapes feed off the bulbs, so it’s best to remove them (great for use in salads or in an omelette etc) to allow the garlic to grow bigger.</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpLast" style="text-indent: -18pt;">-<span style="font: 7pt "Times New Roman";"> - </span>Harvest your garlic in July when 2/3rds of the plant has turned yellow (at this point the stem might start to angle/lean over slightly as well).</div><div class="MsoNormal"><br />
I hope this helps to give you a good start in growing your own garlic this autumn, and that the intro to ricotta makes cheese-making a slightly less mystifying process, not to mention more accessible.</div><div class="MsoNormal"><br />
Happy gardening! </div></div>About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-17931478433661544432010-06-21T20:37:00.000-07:002010-06-21T21:06:34.567-07:00Strawberry Rhubarb Parfaits with Poached Meringues<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTibM7JCjOmlhx661GGRGzSuJ4Gfh5EVvReC0GeqRVSJbD0vWmwMd6e9km8gA6fF82faf04f7XqSqcLmQAEL24trp1wzXOZ0PvAbPTYhRTmZFDtVzwx_oQz5p8BK2HH_pdWclCpP8NNqB/s1600/StrawberryCustardParfait_0171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTibM7JCjOmlhx661GGRGzSuJ4Gfh5EVvReC0GeqRVSJbD0vWmwMd6e9km8gA6fF82faf04f7XqSqcLmQAEL24trp1wzXOZ0PvAbPTYhRTmZFDtVzwx_oQz5p8BK2HH_pdWclCpP8NNqB/s400/StrawberryCustardParfait_0171.jpg" width="267" /></a></div>I guess the question should be asked. Are poached meringues deserving of a comeback? Does anyone even remember what they are? Or are they too retro and French-country to join our contemporary tables? Well, if given a moment’s thought, modern cuisine is all about simplicity, and highlighting the best attributes of any given ingredient. So I suppose you could say that there isn’t anything simpler in taste (egg white + sugar) and true to an egg’s unique properties, than a poached meringue, but I suppose that might be up for debate? <br />
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Poached meringues are exactly what the name implies - egg whites beaten with sugar until stiff, and generally shaped into <a href="http://www.youtube.com/watch?v=MXcIZ4aRHBU&feature=related">quenelles</a> (little football shapes made with 2 spoons) for presentation. There are two tips to keep in mind when first attempting poached meringues- there may be more tips, but I was only able to grasp the two in my first attempt: keep the water hot, but barely simmering, and save poaching the meringues until just before serving.<br />
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So here’s a little seasonal recipe to try- a variation on the classic French dessert ‘iles flottantes’ or floating islands. Making the most of organic eggs from a friend’s farm, and seasonal fresh strawberries and rhubarb, this dessert is both rich and zippy from the sweet/sour combination of the fruits. This is also a good way to use up some frozen fruit if you’re in ‘freezer-clearing’ mode like I am. This recipe may come in 3 parts, but each part is really easy. And, if you’re in a rush, you can leave out the poached meringues, making just the fruit and custard.<br />
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<b>S</b><b>trawberry Rhubarb Parfaits with Poached Meringues</b><br />
Serves 4<br />
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<b>For the custard: (this can be made up to 1 day ahead)</b><br />
2 egg yolks (reserve the whites for the meringues) + 1 egg<br />
250ml whipping cream<br />
250 ml 2%/semi-skim milk<br />
1/3 cup sugar<br />
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Heat the milk and cream until heated through and nearly boiling; remove from heat. Whisk together the sugar and egg yolks in a bowl that ideally has a pour spout. Add the heated milk to the egg mixture (keep the pot at hand) whisking until completely combined then return to the stove top.<br />
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Stir constantly on low heat until the custard thickens (about 8 minutes of your undivided attention is required here but is well worth it- if you stop stirring for more than 30 seconds(ish) then the custard may curdle). <br />
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You'll know the custard is done when you can clearly draw a line through the custard on the bottom of the pan. <br />
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<i>Vanilla custard is one of my favourite desserts in the world, and can be used in a variety of different desserts; it’s definitely worth a few minutes of your time to make it from scratch with good quality ingredients. For a more extravagant custard recipe using vanilla bean see <a href="http://gardentoganache.blogspot.com/search?q=english+custard">here:</a></i><br />
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<b>For a frozen fruit compote: </b> mix equal parts cherries and strawberries and stew on very low heat until defrosted and a little juice has formed in the saucepan. Add in some 1”long sticks of rhubarb (cut 1 stick of rhubarb into 1/4s lengthways, then into 1” pieces) until steamed through, then thicken the sauce by removing the fruit with a slotted spoon and adding 1 tsp cornstarch dissolved in 2 tsp water. Stir, then add the fruit back in.<br />
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<b>If using fresh fruit:</b> steam the rhubarb with 1 tbsp water and 1 tsp runny honey and add to sliced fresh strawberries. Then top with the custard followed by the poached meringue.<br />
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<b>To make the poached meringues:</b><br />
Beat 2 egg whites with an electric hand mixer and add a pinch of cream of tartar (this will make the meringues hold together better) until soft peaks form. Then continue to beat, adding ½ cup sugar, one third at a time, until glossy and firm. Shape the meringues into quenelles using 2 tablespoons (see link above) and follow the below 2 tips:<br />
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1. In a sauté pan bring the water to a boil then lower the temperature to barely a simmer, keeping the lid on. Have everything ready before you do the poaching. Make the quenelles using 2 tablespoons, add them to the water and immediately cover with a lid, and cook/steam them for 1.5 to 2 minutes until set.<br />
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2. Drain the meringues by lifting them out of the pan using a slotted spoon (place paper towel beneath the spoon to instantly wick away the moisture before adding them to the custard). Have your sliced fresh fruit, or fruit compote, ready in the serving glasses and topped with custard before poaching the meringues.<br />
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EnjoyAbout Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-34616018974480685202010-06-10T21:42:00.000-07:002010-06-12T21:18:01.922-07:00Chilli hot chocolate and then some<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRfH_CZWhs0TFHMy0Gu3AqjolwOdm9zDIvbSsUhmb4dfusFBY-EC8EdSXi563vTXZIjKhnnT22GqQRXAmKLc9q54AgRZy84B5YA0ctgGMtNeLANJFB6gVZXWYeEROjVVF4fuV4eOdBU3L/s1600/Taza_WillieHC.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRfH_CZWhs0TFHMy0Gu3AqjolwOdm9zDIvbSsUhmb4dfusFBY-EC8EdSXi563vTXZIjKhnnT22GqQRXAmKLc9q54AgRZy84B5YA0ctgGMtNeLANJFB6gVZXWYeEROjVVF4fuV4eOdBU3L/s400/Taza_WillieHC.JPG" width="400" /></a><br />
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Mmm...I just made a cup of thick hot chocolate with a Mexican twist, compliments of one of the best chocolate companies out there- <a href="http://www.tazachocolate.com/">Taza</a>. And as they say on the back of the wrapped discs: "a small chocolate maker in Somerville, Mass. We use traditional Mexican stone mills to grind this unique, intensely flavored chocolate for eating and drinking". And if that didn't sound good enough...unlike other more well known Mexican-style (drinking) chocolate producers, like Ibarra, Taza chocolate is certified organic, and the company has a Direct Trade relationship with the growers where more money makes its way to the growers than even through the Fair Trade label. They also package it in the form of 2 discs, which makes for easier melting, and for easier snapping in half to make chocolate for one if you wish- and even then just half a disc will suffice. Also, the chocolate comes in fantastic flavours like Guajillo chilli (what I'm drinking now), vanilla bean, and salted almond. <br />
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As I write, the hot chocolate is keeping a really nice, constant heat...but a skin is definitely forming on the top...off skin off! Okay, it's off now. I ate it. And it tasted really, really good. (Not like the skin that forms on top of a latte which for some reason is completely awful). <br />
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So how did we find the Taza chocolate you may ask? Well, I didn't order it online, although always tempted. We actually stumbled upon it while in Santa Cruz for a wedding last September. On the way to the hotel we had the pleasure of stopping by a great local organic shop to pick up some things for breakfast - it had the most incredible selection of chocolate for such a small establishment- I guess the locals must have great taste!? Certainly we can vouch that the local, even home-brewed, wine was excellent...ahh to live in California. This was also where we learned that the infamous Santa Cruz juice actually comes from... Santa Cruz. Well, at least it appeared that way, what with the 30 or so different varieties of juice and juice blends on the shelf- it's pretty safe to assume. Needless to say we drank a litre of the stuff just overnight. And after a wedding...who wouldn't!<br />
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I digress...back to the chocolate. First of all, I wish I had their job- those lucky (and incredibly brave, hard working and dedicated) owners of Taza. My 'get out of the rat race' dream is to have a sustainable, ethical cocao forest of chocolate trees interspersed with rainforest in some tropical paradise somewhere, with papayas and bananas growing within reach throughout the property.<br />
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It might look something like Willie Harcourt-Cooze's chocolate farm and factory. Willie's chocolate is only through UK retailers but, lucky for us, they are now shipping worldwide. This chocolate is also seriously good...less refined (more granular but also packed full of flavour) and available in 100% cacao cylinders, which can take a while to use, but I try to grate some from time to time into savoury dishes; this works very well with roast lamb and rosemary in particular. Their very innovative, South American influenced chocolate <a href="http://www.channel4.com/food/browse.jsp?siteName=food&keyValues=author%3AWillie%2520Harcourt%252DCooze.ContentType%3Arecipes&keyDefs=true">recipes</a> are available online, and their wonky but <a href="http://www.williescacao.com/">'makes you feel like a kid again'</a> website is great fun exploring- especially the videos of Cooze- clearly a brilliant, uninhibited man with endless energy who would certainly make Willy Wonka do a double-take. <br />
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So, after all this talk, am I going to leave you with a chocolate recipe? Of course!<br />
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<b>A rough hot chocolate recipe:</b><br />
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One trick to making a thicker hot chocolate...and celiacs will appreciate this too...is to add about 1 tablespoon white rice flour- whisked in to avoid lumps of course.<br />
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Melt 1 disc of drinking chocolate (or make a paste of sugar (to taste) and 2 tbsp cocoa with some milk in a pan) on low heat in a small saucepan. Add a splash of whole milk to prevent burning and stir in the melted chocolate until there are no lumps. Then add 2 mugs worth of milk - this could be a combination of whole milk and 2% (semi-skimmed) - and heat until heated through. Whisk in 1 tbsp of white rice flour and gradually bring the hot chocolate to a boil, being sure to run a wooden spoon over the bottom of the pan to prevent sticking or burning. Let boil for just a minute, whisk to make it a little frothy, then pour into mugs.<br />
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Enjoy as a dessert for 2.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-90185438885390312192010-05-13T23:12:00.000-07:002010-05-13T23:16:29.549-07:00Jicama and Asparagus Spring Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BHVinihfoTHDIkE6CDYCwEaNKjoneRlbHhYOgqfkOi2BH7t4tTlV9gpTHewTokibcB3ar7sEY3Lqt08TVEnEZ2lqyv9VxJR3v2PhKfbej5372_rt0uXeMuvAkPOm5pUOqXuYWov0bnbl/s1600/Asparagus_Jicama_Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BHVinihfoTHDIkE6CDYCwEaNKjoneRlbHhYOgqfkOi2BH7t4tTlV9gpTHewTokibcB3ar7sEY3Lqt08TVEnEZ2lqyv9VxJR3v2PhKfbej5372_rt0uXeMuvAkPOm5pUOqXuYWov0bnbl/s400/Asparagus_Jicama_Salad.jpg" width="400" /></a></div><br />
I made this salad the other day, and for the first time discovered what makes jicama so very special... its sugar! Combining the sweet jicama with sour lime juice and lightly steamed fresh asparagus and bok choi, the salad made for a great side dish for dinner on a warm spring day. <br />
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It's always fun to mix local and unlocal produce at this time of year when you're still waiting for the first peas and broad beans to come up. Because Jicama is definitely imported, I'll only have it once in a while, and for this reason, this was the first time I've managed to use it in the way it's intended- freshly. Previously, my only introduction to the root vegetable had been through seeing it cooked in the traditional Northern style (boiled, steamed), as a substitute for turnip or similar.<br />
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If you're going to invite a new vegetable around for dinner it's always best to know it's likes and dislikes, right? In many countries where Jicama is grown you'll find it mainly used in fruit salads and in other dishes with a refreshing, pick-me-up nature - a great use for a starchy root vegetable with high amounts of fructose.<br />
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Jicama is a root tuber that is generally grown in tropical climates, although with a good greenhouse and a mild climate I don't see why you couldn't grow it in parts of this country and in Europe too (however it's good to keep in mind that only the root is edible- the rest is actually poisonous!). Jicama looks similar to a yam with it's very white interior and brown, paper-like skin, however it has a unique, crisp texture as it's made up of 90% water- similar to cucumber. It might be worth trying to squeeze out some of this water through a cheesecloth some time...who knows, it might even make a refreshing summer drink.<br />
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<b>Jicama and Asparagus Spring Salad</b><br />
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2 green onions (scallions) sliced finely and soaked in cider or white wine vinegar to cover<br />
3/4 of 1 jicama, peeled and cut into roughly 1.5"x1.5" strips, then thinly sliced<br />
handful of fresh asparagus, cut into 2" long pieces<br />
1 'head' of bok choi, washed and leaves and stems separated- stems cut in bite-size pieces<br />
5-6 green/filled olives cut into quarters<br />
pinch salt<br />
juice of 1 lime<br />
small handful of cilantro leaves- a few stems are okay too, roughly chopped<br />
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Place the sliced jicama in a mixing bowl with the lime juice. Drain the green onions after they've been soaking for a few minutes in the vinegar and add to the jicama along with the pinch of salt. Stir to coat all the jicama slices in the lime juice. Add the chopped olives.<br />
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Boil water in a pan and add the asparagus to cook until just tender. Have some ice and water (mostly water) ready in a bowl. When the asparagus is just cooked remove and plunge into the ice water to preserve it's great colour. Do the same with the bok choi starting with the stems followed by the green leafy tops. Remove from the ice water using a sieve or slotted spoon and add to the salad. Add the roughly chopped cilantro leaves, toss to coat and serve.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-37327367509405791602010-05-08T10:14:00.000-07:002010-05-11T14:26:51.147-07:00GF Chocolate Clafoutis with Pears poached in Red Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJfWwr3IzKup5ayZ8U96W04173Md8ALo53jFpCCaB1NT2JVDgKzTOX51DCxJ743ZSQX4ps7TVSBKGxrumtprOjlwfD-wEkpO78W2jGA47u9zq91bxBBWmihOFwzeFrCy9u_4yoXrpSWSD/s1600/Pear_Choc_Clafoutis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJfWwr3IzKup5ayZ8U96W04173Md8ALo53jFpCCaB1NT2JVDgKzTOX51DCxJ743ZSQX4ps7TVSBKGxrumtprOjlwfD-wEkpO78W2jGA47u9zq91bxBBWmihOFwzeFrCy9u_4yoXrpSWSD/s400/Pear_Choc_Clafoutis.jpg" width="400" /></a></div><br />
As presented at the Choices gluten-free health fair today.<br />
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This recipe is adapted from the book <a href="http://www.amazon.com/Green-Blacks-Chocolate-Recipes-Revised/dp/1904920675/ref=sr_1_1?ie=UTF8&s=books&qid=1273613129&sr=8-1">Green & Black's Chocolate Recipes</a> - a great source of decadent recipes and an endless source of inspiration. Now gluten-free, you can take this dessert to dinner parties with friends, or keep it simple, even skip the wine, and serve it up to your family after a feast. The individual portions are mostly pear, so it's a deceptively light dessert. Glam it up by serving with a port or fortified wine, or dress it down by using really ripe pears and skipping the wine and poaching stage for an even easier dessert.<br />
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Enjoy :) <br />
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Serves 6<br />
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Use a 9” cake pan, tart or quiche dish<br />
Need: 4 mixing bowls (2 must be heatproof)<br />
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3 pears (just ripe), peeled [the pears can be poached in red wine the day before and chilled]<br />
1/2 bottle red wine* (reserve wine after boiling the pears to make mulled wine-see below)<br />
Juice of half a lemon (organic, unwaxed)<br />
2/3 cup cane sugar <br />
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1/8 cup +1 tbsp unsalted butter (1/4 cup plus 1 heaped tbsp)<br />
50-60g (half a large bar) good quality** dark chocolate at least 60% cocoa solids (100g)<br />
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1/4 cup rice flour (1/2 cup)<br />
2 tbsps tapioca starch (4tbsps)<br />
2 tbsps potato starch (4 tbsps)<br />
1/4 cup (rounded- not levelled off) of ground almonds (1/2 cup)<br />
1/2 cup icing sugar (1 cup)<br />
pinch fine sea salt<br />
1/2 tsp gf baking powder (1 tsp)<br />
<br />
2 large eggs, separated (use only one of the egg whites, save the other for an omelette…or pancakes) (3 eggs – beat only 2 egg whites)<br />
1/3 cup full fat milk, but 2% also fine (2/3 cup milk or milk substitute (rice or almond milk)<br />
<br />
Fit the peeled pears, stems still on, snugly into a pot with the lemon juice, sugar, and red wine. Bring slowly to a boil, so as not to scorch the bottom, and gently simmer for 20 minutes. Turn off the heat and put the pan to one side, letting the pears cool down in the liquid for another hour. <br />
<br />
Melt the chocolate in a heatproof bowl (stainless steel is perfect) in the oven on very low heat (150°F). In a separate heatproof bowl do the same with the butter. When melted, brush some of the butter over the inside of your baking/serving dish and keep the rest to the side. <br />
<br />
Preheat the oven to 400°F/200°C<br />
<br />
Slice the pears vertically and remove the core and stem- a melon-baller is the perfect tool for coring.<br />
<br />
Place all the dry ingredients except for the almonds into a bowl along with the icing sugar and salt. In a separate bowl, whisk the egg yolks with the milk until frothy, then whisk in the melted butter and chocolate. Sift in the dry ingredients and gently fold them in, followed by the ground almonds. <br />
<br />
Beat the egg white(s) and add just a little to the chocolate mixture to help loosen it, and then very gently fold in the rest of the egg white- this will be just enough to keep the final clafoutis from becoming too firm. <br />
<br />
Contrary to what you’d do in a glutinous clafoutis, place the pear halves in the baking pan first, either with the cut half down in the pan, or alternate the halves facing up and down. Then pour the batter between and around the pears, leaving the pears peaking through. Bake for 16-18 minutes. Keep a watchful eye as this dessert can take only 15 minutes in a convection oven, and 20 minutes in an older oven. This dessert is meant to be luscious and a little gooey- a toothpick inserted in the cake should not come out clean. For a dish awash with chocolate, sprinkle cocoa over the top just before serving. <br />
<br />
<br />
<b>Notes:</b><br />
<br />
*The red wine adds lots of flavour and complexity, but if you’re in a rush and don’t have any wine on hand, here is an alternative:<br />
<br />
Peel 3 ripe (but not overly ripe) pears, leaving stems on. Make a spicy syrup by adding to a saucepan 2/3 cup cane sugar, the juice of 1 lemon, 2 whole cloves, a small (4”) cinnamon stick, 2 cardamom pods-crushed. Add the pears and slowly bring to a boil then reduce to a simmer for 30 minutes. Remove from liquid and allow to cool before slicing and coring as above.<br />
<b><br />
**Recommended brands of chocolate:</b> I recommend buying fair trade chocolate like Cocoa Camino bittersweet, and the non-fair trade but high quality commercial varieties such as Lindt 70% and Valrhona chocolate- harder to find but is guaranteed high quality and high ethics.<br />
<br />
<b>Idea:</b> Save the red wine and make into mulled red wine by adding a lemon peel (rind only), a couple cloves and a cinnamon stick- simmer lightly for an hour. It’s quite the treat on a cool, spring day and can always be served along side the Clafoutis as a spicy aperitif.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com1tag:blogger.com,1999:blog-5303744194453271118.post-18193072954048721422010-03-21T21:56:00.000-07:002010-03-21T21:59:57.604-07:00How-to Chocolate cake (gluten-free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigan6AQOvkrngwM8Et74cZm45BMTRY6ZiVtrB-GNy_O2tH6r0aC8z88-Mw47IyNttqE8hZCItoK7C0JOgsNMQAFP45q2Xog3I8GH1l75xXkoV5thOEe30NEa2HGdLivjkK3z3hPd9vv3p7/s1600-h/kiwi_chocolatecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigan6AQOvkrngwM8Et74cZm45BMTRY6ZiVtrB-GNy_O2tH6r0aC8z88-Mw47IyNttqE8hZCItoK7C0JOgsNMQAFP45q2Xog3I8GH1l75xXkoV5thOEe30NEa2HGdLivjkK3z3hPd9vv3p7/s320/kiwi_chocolatecake.jpg" /></a></div>There may still be a chill in the air but spring is definitely here. A hike yesterday through a park near our home yielded ample opportunity for wildlife spotting. Not expecting to see anything, we stumbled upon black birds with striking red-tipped wings foraging with their female mates in a nearby wetland, marmots hanging out near a chicken-coop, and quail shouting their spastic alarm calls as we strolled past their hiding places underneath the forest brush. <br />
<br />
As you can expect, after our long walk we were pretty hungry and, following a healthy lunch wink wink, I got to work on a double-layer chocolate cake! I tried a recipe for a decadent-looking gluten-free chocolate cake that I’d been meaning to try for a while. It took a little more prep time than I’d hoped for at the beginning, but the results were excellent. When I told my boyfriend there was no flour in the cake batter he was absolutely astonished, “just almonds” I said, and of course wished the cake batter recipe had been born of my own ingenuity. Apart from my additions of the chocolate ganache topping, and cream cheese, kiwi and Bing cherry filling, and I’ll keep the credit for these thanks very much, the credit goes to Dinah Alison whose book ‘Totally Flour-free Baking’ I bought while still living in London. <br />
<br />
Although not all of the recipes are as easy to recreate as the one for chocolate cake, Dinah’s experiments in creating the lightest batters possible have resulted in a very nice cake, with nearly the same ‘crumb’ texture as a flour-based cake. I personally find regular (non gf) cakes too floury; the cake usually more reliant on the raspberry filling, or the thick topping of icing to deliver the wow factor, instead of what should probably be a superb flavour distributed throughout the cake itself. This cake delivers exactly the latter; a great punch of super chocolaty-ness while at the same time not being too rich.<br />
<br />
Dinah has discovered <b>a cake’s “lightness of being” </b>so to speak, or as they call it in Chinese ‘Qin Gong’, but don’t quote me on the spelling. It’s a bit like the Kung Fu flying scenes in Crouching Tiger Hidden Dragon…only in a cake… is that a little abstract? Anyway, the secret to achieving lightness, and this will only apply to cake I’m afraid, is using lightweight ingredients such as icing sugar instead of cane or granulated sugar, cocoa instead of melted chocolate (unless you’re going for the dense chocolate brownie effect), and always, always stiffly whisked egg whites.<br />
<br />
But there’s more…Dinah Alison goes the extra mile and pre-whisks the egg yolks and then pours this over top of the whisked egg whites, which is then quickly folded all together. What a brilliant idea! And then, after sifting the dry ingredients, not once, but twice, through a large sieve (I used a colander because the mesh of my trusty sieve is too finely woven for the ground almonds to get through it), the dry mixture is dusted over the top of the eggs and folded in with a large spoon, as you would do with any recipe where you want to keep as much air in the batter as possible.<br />
<br />
So, now that I’ve let the cat out of the box, I’d better stop talking, and let you source the original recipe for yourself. But if you keep these techniques in mind and play around with quantities of ground almonds, icing sugar and cocoa and the eh hem…6 eggs (separated) that are required…then you might easily come up with an equally brilliant recipe for a double-layered chocolate cake, fit for any occasion. <br />
<br />
Also, I must recommend trying the chocolate ganache topping described below. And the cream cheese filling is as easy as a bit of milk blended with cream cheese, or simply use fresh cream cheese if you can find it without adding any milk, mixed with your favourite sweet liquor- Bailey’s is always nice, but don’t use anything too rare or expensive like I made the mistake of using, because you won’t necessarily taste it in between the cake’s already flavourful layers. <br />
<br />
In terms of <b>the filling</b>, what matters most is the type of fruit you use and the amount of creaminess in the middle. If you opt for fruit in the middle, then try using fruit that is high in acidity or sweetness such as kiwi, raspberries, dark pitted cherries (fresh or frozen), and mango. For an ‘in-season’ filling I’d recommend using the best local raspberries, preferably from a corner in your own backyard as these should have a much better flavour than often watery store-bought varieties, and try using generous slices of freshly picked, sun-ripened apricots or melon- absolutely the nectar of the gods- all lavishly surrounded by lashings of slightly sweetened whipped cream. <br />
<br />
Hmm…well this has me thinking about summer already. I’d better get out and enjoy the first sights and sounds of spring while there’s still a chance. <br />
<br />
<b>Chocolate ganache topping:</b><br />
<br />
80 grams (more or less- this doesn’t have to be too accurate) of your favourite dark chocolate* <br />
<br />
3/4 cup whipping cream, brought to the boil, and immediately poured over the chocolate. Stir until it makes a smooth chocolate sauce and pour over the top of the assembled cake, being sure to pour around the outer rim of the cake so that drizzles of chocolate run down the outside**.<br />
<br />
<br />
* You could even try using half an organic, fair trade chocolate bar like Cocoa Camino Espresso chocolate mixed with half of a 70% Lindt dark chocolate bar for example, to easily achieve a rich, mocha flavour. Or you could try using other types of chocolate too, like milk chocolate, chilli-infused, tea-infused, orange chocolate etc…<br />
<br />
** If you’d like to get even more decadent, maybe for a special occasion, then double the ganache recipe. Place the cake on a wire rack with a tray beneath to catch the run-off chocolate, and pour the topping all over the top. Cover the sides completely in chocolate with the help of a spatula. The cake will require refrigeration for a few hours until set.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-90978533150681544572010-02-22T22:40:00.000-08:002010-02-28T21:57:34.823-08:00(After Dinner) Nut & Ginger Chocolates<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7wXePK40Vb_6NRh-6a4pw2p_w3sWsfyeiL-j9PgD4KZHwNlByqHHLDo7SkbU91a5wJDnf-ySqTUXLgaxx0xN1mSoE1ByeWQhYeXCQAp48saPF2IzWt2QqZjXZMwntsRCGNsmbNlyJb-i/s1600-h/brightchocginger7365_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7wXePK40Vb_6NRh-6a4pw2p_w3sWsfyeiL-j9PgD4KZHwNlByqHHLDo7SkbU91a5wJDnf-ySqTUXLgaxx0xN1mSoE1ByeWQhYeXCQAp48saPF2IzWt2QqZjXZMwntsRCGNsmbNlyJb-i/s320/brightchocginger7365_3.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>It's especially fun to learn new words when they concern my favourite subject- food. In the case of these chocolate clusters they might be called, as the French say, <i>mignardises</i>; an after-dinner sweet typical in households and French restaurants alike – usually an elegant chocolate or delicate miniature pastry to accompany post-feast coffee or tea. Mignardises, however small, do require some care and attention to detail; taking the time to do so may even transport your guests to a post-feast state of nirvana.<br />
<br />
One might call these clusters mignardises, but in truth, although they’re quite cute, their easy-to-make nature does not quite befit the title. The focus here is more on taste and texture than transporting people to other realms of being. <br />
<br />
Their crunchy, complex texture and energy-boosting quality makes these clusters an intriguing snack, and if offered to guests after dinner, can satisfy either a brief craving for chocolate, or a full-blown chocolate appetite if given the chance.<br />
<br />
And, not to detract business away from local coffee shops, but they’re also small enough to keep in your purse for that panic-ridden time of emergency when you’re craving a little something sweet, but are faced with the giant, not to mention glutinous, coffee cakes and cinnamon buns on the other side of the sweet case. I promise that despite it’s size, this subtle yet decadent treat will leave you feeling great…perhaps even a little naughty, and is best enjoyed mingling in the mouth with a meltingly hot drink. <br />
<br />
<b>Nut & Ginger Chocolates</b><br />
<br />
3-4 pieces candied ginger <br />
1 handful organic pumpkin seeds<br />
<br />
100g (3.5 oz) dark chocolate at least 65% cocoa solids<br />
<br />
Handful cashews (unroasted, unsalted)<br />
Handful unsalted almonds or pistachios <br />
<br />
Chop the ginger and pumpkin seeds together until very fine – this requires a few minutes of chopping but it’s worth it. (I found my food processor couldn't get the pieces small enough, but if you have a small processor or grinder it just might work.) <br />
<br />
In a heat-resistant bowl melt the chocolate – either in the oven or over a hot water bath. When melted add the chopped ginger and pumpkin seed and stir thoroughly. Working quickly, add the cashews and, using your trusty fork, coat with the chocolate mixture. Remove two or three cashews at a time and drop them carefully, so they hold together nicely, onto a silicone mat or baking sheet. Repeat with the almonds. Sprinkle some cane sugar on top for a sparkly appearance and allow the clusters to cool until set.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com2tag:blogger.com,1999:blog-5303744194453271118.post-162702038316095852010-02-13T13:03:00.000-08:002010-02-14T14:36:49.773-08:00Fragrant Rice Pudding with Rose Water and Earl Grey tea<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEd73g8xhdkc_msa2l5ZkoxWtDklC-zbRykrjcN0glPZwuol6IAP-KkxQLQ_tAi8v-NzDI4enhHN8fvJbqlt-I1KKKsfrr4RLLvk-6cw4o98uJWPsJURGP4K_RqaEiL2O31nTf8jcXK_o2/s1600-h/EGreyRicePudSide_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEd73g8xhdkc_msa2l5ZkoxWtDklC-zbRykrjcN0glPZwuol6IAP-KkxQLQ_tAi8v-NzDI4enhHN8fvJbqlt-I1KKKsfrr4RLLvk-6cw4o98uJWPsJURGP4K_RqaEiL2O31nTf8jcXK_o2/s320/EGreyRicePudSide_2.jpg" width="320" /></a></div><br />
I just finished watching the sappiest love film ever...and couldn't stop watching until the very end. I've done the bad thing, and allowed myself to be consumed by the cheesy TV specials geared to warming everyone up for the big climax- the Valentine's weekend of l'amour.<br />
<br />
And speaking of predictable...with Valentine's Day only a day away, one can hardly count the number of web and newspaper articles relating to chocolate. I agree that really excellent chocolate tastes truly amazing; in fact I love chocolate and take it very seriously, but just like one's love for another, should it not be celebrated every day? <br />
<br />
Amazing as it is, chocolate is not the only senses- arousing ingredient out there. What about orange and rose water, saffron and tea, mint and honey, and the taste of a perfectly grown honeydew melon freshly picked in the morning sun?<br />
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Alright, now I might be dreaming of warmer days, but I do believe that my best friend chocolate well deserves to take the day off.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFlvR6r0RTmQn56UISlzuMmt-3s7DJTLNPbM6SUeLDXNL_0j3-YHcL3_b31umqOyVgXL927W4D4zP76ynqX3FkR39OJLXsOgYMBdIvE0iQ57813TUPB4g5hqJ-7eEnhyphenhyphenlpC3Jfw5ERjTK/s1600-h/EGreyRicePudTopIngrBlog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFlvR6r0RTmQn56UISlzuMmt-3s7DJTLNPbM6SUeLDXNL_0j3-YHcL3_b31umqOyVgXL927W4D4zP76ynqX3FkR39OJLXsOgYMBdIvE0iQ57813TUPB4g5hqJ-7eEnhyphenhyphenlpC3Jfw5ERjTK/s320/EGreyRicePudTopIngrBlog.jpg" width="320" /></a></div>Now, perhaps it's because I've taken some time away from Asian and Indian cuisine that my past love of infusing food with teas such as jasmine and Earl Grey, and spices like fenugreek and mustard, has once more gallantly leapt to the fore of my attention.<br />
<br />
For the last few days, I've been having a lot of fun playing with traditional Indian dishes and techniques, turning them into more modern, fresh, and (scary as this may sound) healthier meals. I can't say it necessarily took much less time than creating traditional dishes, although I didn't go so far as to marinate or ferment anything for 24 hours, but the finished products tasted great, and made the most of the ingredients I had around me. Dishes such as crêpes filled with south-Indian style turmeric potato and lentils topped with cumin-spiced Greek yoghurt, and lightly pickled cauliflower salad with cucumber and wild boar bacon bits, all made for an exciting return to Indian-style food, but this time using the classic recipes as a guide and not the rule. <br />
<br />
Inspired, I made a dessert that aroused the senses many more times than I believe the finest chocolate ever could. So much so that I was quietly giggling at the table; luckily my boyfriend was equally enjoying it, or maybe he was just amused... A simple rice pudding- who would have thought right? But taken to the next level, infused with coconut milk and Earl Grey tea, cardamom and rose water, its perfumed essence was simply uplifting.<br />
<br />
I recommend trying this, or something equally non-chocolaty, for something different this Valentine's Day. Presented in a martini glass, topped with honey roasted nuts, or even a few organic red rose petals nestled on top, this exotic creamy pudding could likely transport you and your loved one to exactly the place where you want to be (wink, nudge, say no more!)<br />
<br />
<b>Earl Grey and Rose Water Rice Pudding</b><br />
<br />
Big pinch (almost 1 tbsp) of Earl Grey tea leaves – put inside a square of muslin/cheesecloth and tie tight<br />
1/8 cup cane sugar<br />
1/2 a cap-full of rose water<br />
1/4 tsp ground cardamom (from whole pods it will be almost 1/2 tsp once ground: smash open 3 green cardamom pods and remove the seeds- grind in a mortar and pestle until fine)<br />
1.5 cups milk plus 1/4 cup coconut milk (optional- add extra milk if omitting coconut milk)<br />
<br />
1/2 cup Basmati rice, cooked in 1 cup water (if you'd like it even creamier then use Arborio short-grain rice)<br />
<div style="text-align: center;"><br />
</div>Bring the rice to a boil, cover with lid, and lower heat to just above minimum and cook for 10 minutes or until water has evaporated. <br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;">About 5 minutes into the rice cooking, place everything else in a small pot and bring to a boil. Then remove the lid, add the cooked rice to the milk and reduce the temperature to medium heat- just high enough to keep the milk and rice at a low boil. After about 7 minutes, reduce heat once more to medium low and cook for another 3 minutes. Remove the bag of tea and stir to release some of the heat. I suggest serving this fragrant rice pudding in small bowls, or alternatively, allow the pudding to cool a little and pour into clear serving glasses. Garnish with rose petals, honey-roasted nuts, or dried rose hips and cardamom.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy and Happy Valentine's!</div>About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-72119035519011670672010-01-24T12:23:00.000-08:002010-01-24T21:30:29.060-08:00Easy Buckwheat PancakesHere's a little something for your weekend breakfasts and brunches. If you're anything like me, and turn into a 5 year old on Saturday mornings wishing to be awoken by the smell of pancakes on the griddle, then you'll appreciate the fastest gluten-free pancake recipe I've yet to come up with. This is immediately satisfying and won't take you the whole morning to make. <br />
<br />
Serves 2- double or triple the recipe as needed.<br />
<br />
In this order whisk together:<br />
1 egg-preferably free range organic<br />
1/3 cup milk<br />
1 tablespoon neutral-flavour oil (canola/sunflower/safflower)<br />
<br />
1/4 cup buckwheat flour, sifted<br />
1/4 cup corn starch<br />
2 teaspoons baking powder<br />
<br />
Be sure to add the baking powder right at the end as it works best if not beaten too much. Bring a pan to medium heat and in it melt equal quantities of butter and oil. Wait until a little water flecked on the pan makes a sizzling sound, then add your batter.<br />
<br />
Serve with whichever toppings you most enjoy- I recommend butter or yoghurt with some fresh fruit and several different syrups. Saskatoon berry or boysenberry syrup is incredibly good, and then of course, there's always the trusty maple. <br />
<br />
Enjoy!About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-33731225428620585472010-01-07T10:51:00.000-08:002010-01-07T11:03:40.647-08:00It's Time for English CustardWhere to start? Where to begin?!<br />
<br />
Firstly with a hope that everyones' holidays were filled with the love and laughter that sometimes you can only experience with the closest of friends and family...with the help of some seam-splittingly rich foods of course! <br />
<br />
I have to say that, on reflection, the best moments of the holiday season for me were honestly the simplest and the most rustic. Assuredly, the few culinary achievements I was able to pull-off were much enjoyed, and at their best they had me drooling on my plate...but even the simple meals, like nachos "with the works" after a long day of skiing, found us delighting in their easy-bake nature and instantly filling qualities, as we played board games and sipped thick, Euro-style hot chocolates opposite the flickering log fire.<br />
<br />
That said, without fault, every Christmas our family's combined multicultural experiences find their way into our meal planning (yes, we actually create entire menus just to give a sense...). Steamed Christmas puddings shipped straight to our home from England, different takes on Mexican molé inspired by my sister's time in Mexico, my Uncle's version of a type of Chinese soup using varieties of seaweed and fungi found only in the deepest, darkest sections of the one (decent) Asian shop in town, platters of Italian antipasti, and French-inspired wintery sides of caramelised chicons or Belgian endives; not to mention the plethora of goodies on the silver goodie tray.<br />
<br />
Now that the days of 'goodie-rading' have past, and helped along by the Okanagan's mild winter this year, my mind is already drifting ahead to warmer days, when the ice is melted, when the kitchen potager is no longer covered in snow, and when the days of sowing the first of the seasons' seeds begin, with early crisp lettuces and radishes only a few weeks away. <br />
<br />
But enough of that dreaming....we must be practical! To keep you from going into a serious sugar-withdrawal coma I'll leave you with my favourite recipe for the richest (well...almost) English custard I dare present you with right after Christmas. It's perfect for drizzling over lightly cooked chunks of spiced apple or pear (at it turns out nutmeg goes extremely well with custard), or whichever fruit you may have on hand; my advice though is to steer clear of citrus fruit. As tempting as the new arrivals of blood oranges may be they may just curdle your custard.<br />
<br />
<b>Vanilla Bean English Custard...or Crème Anglaise if you'd like it to sound even better*</b><br />
<br />
1 + 1/8th cup whipping cream <br />
1/2 a vanilla bean, halved lengthwise to reveal the seeds<br />
1 + 1/8th cup 1% or semi skimmed milk <br />
4 egg yolks<br />
(just over) 1/2 cup granulated/caster sugar or organic cane sugar<br />
<br />
Heat the milk and cream with the vanilla pod halves until heated through. Whisk together the sugar and egg yolks in a bowl that ideally has a pour spout. Add the heated milk to the egg mixture (keep the pot at hand) whisking until completely combined then return to the stove top.<br />
<br />
Stir constantly on low heat (about 10 minutes of attention required but it's well worth it) until the custard thickens. Now this is where some patience is required...you must not leave the pot's side for more than a few seconds otherwise the eggs will scramble and it will ruin the custard.<br />
<br />
You'll know the custard is done when it coats the bottom of the pot; just tip the pot to reveal the bottom and, with a wooden spoon, draw a line through the custard- if it reveals the bottom of the pan then it's ready!<br />
<br />
Enjoy<br />
<br />
*Now, take this moment to find, and then release with abandon, the Bird's custard tins or any other type of instant custard alternative hiding in the back of your cupboards. I'm not sure how, but in Canada we seem to have forgotten the beauty of truly home-made, from scratch, traditional custard. In fact, this is one of the few good things to have come out of England (sorry guys). It's so good, that the French have given due respect to its neighbour's efforts by calling it crème anglaise to this very day. Few things can compare to this custard's creamy, vanilla-infused richness, and ribbon-like texture. Especially not the 19th century powdery substitute whose only raison d'être is to replace eggs as the traditional thickening agent. Of course this is a great alternative if you happen to be allergic to eggs but in no other case should a custard substitute be used...except for maybe in Nanaimo bars...where no other icing will do.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-18181060934004485352009-12-14T21:25:00.000-08:002009-12-15T09:20:15.516-08:00A Brioche to RecommendLately, I've been on the lookout for recipes that would help me develop some much-needed bread-making skills. After several failed experiments, and with no bread-maker to help me out I realized that, although there must be many different methods for creating excellent bread, they might just be too radical for me to think of without hours, days, or possibly weeks of experimenting. Sometimes an excellent cookbook or a single recipe can be your best teacher.<br />
<br />
And so my theory was spot-on. There were several recipes that used flour and starch combinations, and in the most extreme ratios, that would have eluded me for months. I thought "so THIS is what it takes to make an excellent gluten-free bread!" <i>This </i>included over 3 cups of cornstarch and reversed the normal starch to rice flour ratio I was used to working with. Previously, I would have thought that this much cornstarch would turn a batter to glue.<br />
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So I'm excited to recommend this excellent recipe for <a href="http://cannelle-vanille.blogspot.com/search?q=brioche">Gluten-free Brioche</a> (a French sweet bread perfect for weekend brunch) found on the stunning blog Cannelle et Vanille. I don't have a stand mixer, so I believe this is why the bread didn't rise quite as much for me, but it still had the spongy air pockets, like lava-rock, that give this bread a chewy lightness, and the rich, golden crust that was formed when the honey-crystals caramelised with the egg-wash. The explosion of taste was practically volcanic.<br />
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As it makes 3 loaves (and I haven't got around to baking the last two yet) I'll probably pre-slice and freeze at least one loaf to make a quick sweet-toast in the morning. In fact, this might be a great time to make French toast. You could try this by first toasting the slices, which dries out the bread enough so it absorbs the egg and milk mixture really well, then coat it with egg on both sides, and fry in some butter and oil. Add any spice that you like to the top or to the egg batter. My favourites have to be cinnamon and nutmeg, but experiment with anything you've got; try cloves or even cayenne for a surprise. Serve with crème fraîche or whipped, even spiced, mascarpone.<br />
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Hmm...now I think I'll help myself to some brioche...About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-41355764023004821162009-11-24T21:22:00.000-08:002009-11-26T08:55:05.849-08:00Peanut & Ginger Chocolate Clusters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_DeGYVvpa7RdrJl2SdgoapGBtxUk6XYFnfrlBMA7bmK4owD_GhzVzWR3orpUDw4gu_GxM3nZzZiT1qipr5Afu7txCmnz5UB_BkN7dINSbg5VKdW98czI9Sk4K4_Ko5_f-LXJWvuf-isk/s1600/PeanutGingChocCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_DeGYVvpa7RdrJl2SdgoapGBtxUk6XYFnfrlBMA7bmK4owD_GhzVzWR3orpUDw4gu_GxM3nZzZiT1qipr5Afu7txCmnz5UB_BkN7dINSbg5VKdW98czI9Sk4K4_Ko5_f-LXJWvuf-isk/s320/PeanutGingChocCookies.jpg" /></a><br />
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Wow. Well, I can't quite believe it, but my previous blog posting has become lost in the vast abyss somewhere...wierd! Apparently this happens to quite a few bloggers- even after you press 'save now' a billion times like I do. So sad, as I had quite a lovely piece to post. :) <br />
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Hmm...now to re-do my posting.....and how did the recipe go again....? Well, here goes! <br />
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This is a take on an old, reliable North American classic: no-bake 'top-of-the-stove' cookies. When I have limited time in the kitchen and I'm looking to have something sweet on hand for snacks or dessert throughout the week, then I often turn to a simple, no-bake cookie to yield fast and tasty results. The combination of whole peanuts with ginger is particularly 'scrummy', as they'd say in the UK, and reminiscent of South African and Asian flavour combinations where the most is made of mixing spices, nuts, and dried fruit into sweet and savoury concoctions.<br />
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Peanut & Ginger Chocolate Clusters <br />
Makes 12 cookies<br />
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Make a sugar syrup of:<br />
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1/2 cup sugar<br />
1/2 cup water<br />
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Add the sugar and water to a pan and, without stirring at any time, allow it to come to a simmer at medium-low heat. You'll know when the syrup is ready when it becomes quite reduced (about 10 minutes) and when you test a little on a cold plate. If it forms stretchy strings when you pick it up between your thumb and index finger then it's ready. While the syrup simmers prepare the other ingredients:<br />
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1 heaped tablespoon unsalted butter<br />
The pulp of 1" of fresh ginger, peeled and grated, leaving any fibres behind<br />
1/2 cup unsalted peanuts<br />
50g 70% dark chocolate, broken into chunks<br />
1/2 cup chopped dates<br />
1/4 cup unsweetened shredded (dessicated) coconut<br />
2 tablespoons milk<br />
1/2 cup porridge oats*<br />
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Shock the caramel syrup by adding the butter followed by the ginger and peanuts. Next add the chocolate and stir until fully melted. Then stir in the dates and unsweetened coconut, and finish by adding first the milk, then the oats to act as a binder. <br />
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Using an ice cream scooper or two spoons shape the mixture into mounds and place on a baking sheet lined with parchment or wax paper. Place in the fridge to chill for 20-30 minutes until set. <br />
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As these cookies are pretty sweet I'd advise not eating them too close to bed-time..., and that's just as well because they taste great alongside a cup of milky coffee.<br />
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Enjoy daily for a snack or dessert. <br />
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*porridge oats can be replaced by gluten-free oats or by a combination of rice flakes and ground almondsAbout Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-38363825430471875042009-11-09T11:18:00.000-08:002009-11-12T14:55:56.306-08:00A Thank you and Chocolate Chunk Hazelnut CookiesThanks to Everyone at the Canadian Celiac Association for having me at the meeting on Sunday. Thank you for making the demonstration a really positive experience and I appreciated hearing all your wonderful comments and feedback after the demo. And I'm also glad you enjoyed the cookies! As promised I've posted the recipe below and a note at the bottom for an alternative approach using oats. <br /><br />Hazelnut & Chocolate Chunk gluten-free cookies<br /><br />Makes approximately 30-35 cookies (recipe can be halved)<br />Bake at 350°F for 10 minutes<br />Need: parchment paper for baking trays<br /><br />Ingredients:<br /><br />200g sweet rice flour <br />50g potato starch <br />1/2 tsp xanthan gum<br />3 tsp g-free baking powder (2 tsp regular baking powder)<br />Big pinch sea salt<br /><br />250g cane sugar <br />260g unsalted butter at room temperature <br />160g (minimum 65% cocoa solids) good quality dark chocolate cut into tiny chunks <br />100g hazelnuts <br />2 large eggs<br />1/2 cup ground almonds<br />2-3 tsp vanilla <br /><br />Method:<br /><br />Prepare 2 large baking trays by covering them with parchment paper. First cut the chocolate into pieces and set aside. Turn the oven to about 250°F and roast the hazelnuts on a baking sheet for 8-10 minutes, then leave to cool for 5 minutes before removing skins (the cool-down time will make it easier). Once cooled then chop roughly into 1/4’s or smaller. Another easy way is to put the nuts in a zip-lock bag and bash them with a rolling pin- great stress relief but it can be a little noisy! <br /><br />Cream the butter and sugar together, then add the eggs and beat with a wooden spoon, then stir in the vanilla. In a separate bowl, combine the flours, baking powder, salt, and xanthan gum then sift into wet ingredients. Mix in the ground almonds, then fold in the chopped hazelnuts and chocolate. <br /><br />Spoon the cookie dough onto the prepared trays and bake for 10 minutes, just until slightly brown around the edges and still soft in the middle. Place the trays on a cooling rack and leave the cookies to rest (this will keep them chewy!) for 20 minutes before eating (the total random and unpredicted disappearance of one or two is fine of course :)). <br /><br /><br />You Could Also Try: changing the quantity of sweet rice flour to 150g and adding 50g buckwheat flour, followed by 1/2 cup oats (small oats, not rolled), and leave out the ground almonds.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-45044203849175901992009-10-28T20:32:00.000-07:002009-10-28T20:53:49.291-07:00Apple Ginger & Carnival Squash SoupThis is a quick and easy soup. It's so quick and easy that it disappeared into our hungry mouths before I could even think to take a photo. It's pale golden yellow in colour- very autumnal indeed.<br /><br />A satisfying and light dinner great for week-nights, when you want something simple, but warm and spicy enough to keep out the autumn chill.<br /><br />Serves 2<br /><br />1/2 a Carnival squash (Acorn squash would also work or any other of this size)<br />1 large tablespoon butter plus a splash of olive oil (not extra virgin)<br />1 large shallot or two regular size shallots- diced<br />1 inch of peeled ginger root- grated using a semi-fine grater (small enough that it’s nearly pulpy in texture)<br />1 large sweet apple, peeled, cored, and diced<br />2 cups chicken stock<br />1 cup water<br />1 heaped tablespoon mascarpone or 1/4 cup heavy cream<br /><br /><br />Set oven to 400°F, and in a roasting tray filled with a 1/2 inch of water, place the squash so the inside faces down. Place in the oven and allow the squash to steam for 20-25 minutes. In the meantime, heat the butter and oil in a large pot, then add the diced shallot and grated ginger and sauté over a low heat. Add the apple pieces and a good pinch of sea salt and some freshly ground black pepper to taste and sauté for a few more minutes. Next add the chicken stock and water and bring the soup to a simmer.<br /><br />For the squash, scoop out the flesh (leave the thick peel behind), and add it directly to the soup. Bring the soup to a boil for 5 minutes. Turn off the heat and gradually stir in the mascarpone or heavy cream. Pour the soup into a blender, or use a hand-blender and blend until totally smooth. Test the seasoning and adjust the salt to your taste. Garnish with another spoonful of mascarpone and some more cracked black pepper.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-53044470973884766682009-10-10T08:21:00.000-07:002010-08-09T23:10:32.580-07:00Deluxe Chocolate-Covered Seed, Nut and Fruit Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxstvbpLxCAN5NfnaOqQj1XqYLlC9oBGPnWp10QDgSlxlQso5PHENnVTIlSK_i1K1EHgpNQ5h27TF-8gaa7eJRWXaETtt4sbe6JE7D0E6lEBaoY2YNvVRhrFT2iBVv9sjVIPLmHRD4Lw8q/s1600-h/ChocolateTopNutSeedBar.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391418677058978226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxstvbpLxCAN5NfnaOqQj1XqYLlC9oBGPnWp10QDgSlxlQso5PHENnVTIlSK_i1K1EHgpNQ5h27TF-8gaa7eJRWXaETtt4sbe6JE7D0E6lEBaoY2YNvVRhrFT2iBVv9sjVIPLmHRD4Lw8q/s400/ChocolateTopNutSeedBar.jpg" style="cursor: pointer; display: block; height: 233px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Now, I know that the sub-zero temperatures are officially telling me that it's fall and nearly winter, and that I should start to think more along the lines of heavy cakes, creamy fillings, and custard tarts, but you know, I think I may well have been converted to a healthier alternative (for now...), as long as it's smothered in dark chocolate of course! I put this recipe together earlier in the week and the chocolatey bars lasted beautifully for 4 days, which may not seem that long, but it was a good stint. In that time we enjoyed them with friends over late-night tea, brought them to a neighbour's house to have with coffee, and happily munched on them while working from home to provide some much-needed brain fuel. Now they're gone and I can't wait to make some more.<br />
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These bars are actually incredibly healthy. They contain Chia seeds (a good substitute would be hemp seeds) which are an excellent source of essential Omega oils. There's also pumpkin seeds and nuts for more protein and lovely dried fruit. You could have a lot of fun with this recipe, substituting almost any nut for the cashews - I'd recommend unsalted (or simply rinsed of their salt) pistachios or roasted hazelnuts, and if you'd like the bars to taste even richer, then try pecans. I used dried apricots and home-dried Italian prune plums (also known as Agen prunes/plums in France and the UK) but there's no reason you couldn't use a mix of any dried fruit you have on hand- either way it's worth experimenting.<br />
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<span style="font-weight: bold;">Deluxe Chocolate-Covered Seed/Nut/Fruit bars:</span><br />
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With some butter grease the bottom and sides of a jelly-roll pan (about 16"x12"). Then line the pan with parchment paper. (The butter makes the parchment paper stay in place.) (if you don't mind a little sticking then you can skip the parchment paper)<br />
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</b><br />
<b>For the Seed, Nut and Fruit Bars:</b><br />
200g 70% dark chocolate (or omit the chocolate topping if you're in a rush, and just add 50g chocolate chips or baking chocolate chips in with the pumpkin seeds at the end- it won't be quite as luxurious but at least you still get the chocolate)<br />
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1 cup dried apricots<br />
1/2 cup white rice flour<br />
1/2 cup dried prune plums or raisins (fully dried but you could also use prunes- just be careful to add them towards the end of chopping so they don't get too mushy, or chop by hand)<br />
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1/2 cup roasted, unsalted cashews<br />
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1/3cup pumpkin seeds<br />
2 cups porridge oats<br />
1/4 cup chia seeds (optional) (also could use hemp seeds for a nuttier flavour)<br />
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2 eggs plus 1 egg white<br />
1/3 cup maple syrup or honey<br />
1/4 cup cane sugar<br />
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In a food processor chop the apricots, rice flour and dried plums until in roughly 1cm pieces. Add to large bowl, then chop the cashews- either in the processor or by smashing them with the side of a chef's knife into slightly smaller pieces. Add to bowl.<br />
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Preheat the oven to 350°F/180°C.<br />
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Add the oats, pumpkin and chia seeds if using (if using chocolate chips add them now). Stir until well combined.<br />
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Whisk together the eggs and egg white with the syrup then pour over the main ingredients. Sprinkle the sugar over the top and mix very well until the egg mixture has thoroughly coated the ingredients.<br />
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Pour the mixture into the buttered pan and spread out more or less evenly. Get a piece of plastic wrap/cling film large enough to cover the tray and press down onto the mixture. Using your rolling pin, roll over the top like a steam roller, and down the sides until there are no gaps and the mixture is well-compacted.<br />
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Bake for 12-13 minutes then remove from the oven and place the pan on a cooling rack.<br />
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<b>For the Chocolate Topping:</b><br />
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Turn down the heat to 200°F and in a heat-proof bowl break the dark chocolate into same-size pieces and place in the oven until melted- this doesn't take long if using a stainless steel bowl. Using a spatula give the chocolate a good stir, then pour on top of the 'granola', and spread evenly. Allow the bars to cool completely, then cut into many enjoyable slices.<br />
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<b>Tip:</b> When cutting slices, if you dip your knife into a tall glass full of hot water, and then wipe it with a paper towel, this will minimize cracking in the chocolate and you'll get nicely shaped bars.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-339184873160938832009-10-01T22:14:00.000-07:002009-11-25T09:28:25.186-08:00Yakama Plum and Armagnac Ice creamIt's been a few years since I first tasted plum and Armagnac ice cream and I haven't tasted it again until now. The heady combination can be a popular offering in trendy food shops in England, although inspired from traditional French recipes that combine Armagnac (brandy) with custard.<br /><br />Generally prune plums are used in this ice cream coming from the famous Agen region in France. Oddly enough, in Canada the same plum variety exists, however it goes by the name '<span style="font-style: italic;">Italian</span> prune plum', and hardly costs anything compared with the extreme price tag of the semi-dried Agen prunes in English supermarkets. Now just to cause a little confusion I'm going to admit the truth and say that I guess my patience was limited...so I didn't wait the two extra weeks for the Italian prune plum season to start, and instead made the ice cream using an earlier plum variety called Yakama (where's the logic?).....a very sweet, easy to eat and egg-shaped plum originating in the Yakima valley in Washington.<br /><br />When I returned to Canada I was incredibly excited at the prospect of making plum and Armagnac ice cream, and using local plums none-the-less. There was just one problem. I couldn't find the Armagnac.<br /><br />Why Armagnac you ask? Why not use just any brandy? Well, it's really down to taste and admittedly a touch of exotica. It's similar to Cognac in that it is also distilled from wine, although it requires the use of different stills (I couldn't tell you much about that though), but I find the taste to be smoother, and a bit more complex and intriguing than Cognac.<br /><br />As you probably guessed, Armagnac is to the Armagnac region in South-west France as Champagne is to the region of Champagne. The first time I tried to buy Armagnac in Paris I'm quite sure I did a great job (unintentionally of course) of totally insulting the wine merchant by asking for his cheapest (cooking quality) Armagnac. Alas, I was young...and a poor student, so every penny counted! Not only did I not know that the Armagnac region is one of the oldest regions in France for producing brandy (even older than Cognac), I also did not realise that it's mostly made by smaller producers, as opposed to the 'big names' coming out of Cognac, so naturally the status of the product is just as high as the price due to it's small-scale production and intensive techniques.<br /><br />On our trip back to Europe this Spring I was determined to buy Armagnac. Luckily, on the way back from Spain we took the night train to Paris and decided to stay part of the day there on the way back to London. In a few fleeting hours we managed to do quite a lot, including finding both Pierre Hermé's pastry shop (love at first sight...) and an appropriate bottle of Armagnac, purchased with a 'knowing' look (hmm...sure), and with virtually no speech at all (okay, so my French isn't horrible, but given my last experience trying to buy Armagnac I stayed well away from using the phrase "less expensive" for fear of great insult).<br /><br />So anyway, this ice cream turned out to be extremely yummy, and thank goodness, because 3 years is just too long a wait between sessions of ice cream enjoyment. It's a wonderfully creamy combination, mainly down to the new technique I've uncovered...hee hee...which I'll share below, and best enjoyed on its own so to appreciate the subtle flavours of the soft, sweet plum combined with a hint of brandy. You could add more brandy but you'd run the risk of the ice cream not freezing properly because of the higher alcohol content. If using Agen plums or 'Italian prune plums' then you may want to increase the sugar slightly as they're generally more tart than Yakamas.<br /><br /><br />Serves at least 10<br /><br /><span style="font-weight: bold;">For the fruit purée:</span><br /><br />10 small-medium plums (a variety that is easily halved/not too fibrous)<br />2 tbsps water<br />just under 1/3 cup Armagnac/brandy<br />100g icing (confectioners) sugar<br /><br />Halve the plums, remove pits, and stew in a saucepan over a low heat with the water and brandy until pulpy. Add the icing (confectioners) sugar then sieve the entire mixture into another bowl or blend in a really good blender until totally smooth.<br /><br /><span style="font-weight: bold;">For the ice cream:</span><br /><br />This is the best method I've found for making a beautifully smooth ice cream. You make what is essentially a mousse instead of going for a traditional custard base. <br /><br />500 ml whipping cream<br />100g granulated white sugar<br />150ml water<br />4 large egg yolks<br /><br />As if making a buttercream, start by making a sugar syrup. There's no need to stir, just add the water and sugar in a small saucepan and just bring it to a boil. Put a small plate in the fridge. The syrup will take around 10 minutes until ready . You can test if the sugar syrup's at the candy ball stage by dropping a little onto the cold plate. Pick a bit off the plate and stretch it between your index finger and thumb- if the syrup creates strings between your fingers then it's ready to go. You could use a candy thermometer but this is more fun!<br /><br />Place the egg yolks in a bowl and start whisking right away (an electric mixer is best), adding the syrup in a constant trickle. Keep whisking until the mixture has attained a mousse-like consistency. Whisk in the cream then gently stir in the plum purée. Pour into the ice cream maker and let churn for 25-30 minutes. Then transfer to a container and freeze for at least another 3 hours before serving.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-30357353663267753042009-09-25T18:14:00.000-07:002009-09-27T22:08:28.491-07:002 Simple SaladsMmm....apples! Both the air and the apples are getting nice and crispy these days and I'm ecstatic because it's coming around to baking season once again, if only just. Lovely 'Indian Summer' weather has been keeping things simple in the kitchen and the new chest freezer (recommended beyond anything else for anyone who wants to attempt a bit of self-sufficiency-it's our life-saver) is gradually being filled with bags and bags of organic home-grown tomatoes, perfectly ripe and promptly preserved peppers and kale, chard and purple French beans, and lots and lots of grated zucchini- prepared and ready for use at any time should the urge hit me to bake a <a href="http://gardentoganache.blogspot.com/2009_08_01_archive.html">zucchini cake</a> or muffins for a tea-time snack.<br /><br />For the moment though, there's a lot of fresh produce to be picked or bought at the farmers' market in the midst of all the awesome autumn bounty. Next year I've set myself a challenge to sample all of the different produce available at the market, to widen my cooking field when I'm most at risk of only cooking with the relatively limited, although tasty, produce from my garden. A few goodies I bought last week were winter savoury (a gorgeous herb tasting and smelling like a combination of thyme and sage but looks more like long sticks of thyme), golden beets- the sweetest variety available and they don't stain, tomatillos for their zesty flavour and firm texture, some excellent super-fresh apples, and a bag of sweet rainbow carrots that range from yellow to orange to purple with orange in the middle!<br /><br />With my pantry full of fall goodness inspiration was fast to follow. A quick tapas-like lunch and an impromptu dinner created these two easy and tasty salads:<br /><br /><span style="font-weight: bold;">Zesty Carrot and Apple & </span><br /><span style="font-weight: bold;">Melon and Pear salad</span><br /><br /><span style="font-weight: bold;">For the Carrot and Apple salad:</span><br /><br />2 grated carrots- the fresher and more local the sweeter they'll be<br />1 grated dessert apple (not tart)<br />juice of 1 lime<br />1/2 tsp of ground sea salt<br />1/4 cup of roasted cashews crushed with the back of a knife<br />a sprinkling of sesame oil<br /><br />Grate the apple into a bowl and quickly add the lime juice, followed by the grated carrot. Add the salt and stir. Then add the crushed cashews and the sesame oil. Transfer to a small serving dish. Note: You may want to double this recipe if serving as the main salad. Alternatively, this size makes a great tapas-size salad.<br /><br /><span style="font-weight: bold;">For the Melon and Pear salad:</span><br />1" or bite-size cubes of cantelope (or orange) melon<br />1 slightly crunchy/green pear cut lengthwise, with core removed, and cut in bite-size chunks or long 1/4" thick pieces<br />2 spring onions (aka green onions or scallions), finely chopped<br />1 small salad turnip (a small, white turnip resembling a radish), grated<br /><br />Use equal quantities of pear and melon, or slightly more melon. There's a trick I was taught that helps to remove the 'smelly breath' factor from spring onions/scallions/green onions. After chopping the spring onions place them in a bowl and sprinkle them with a very generous pinch of salt. Next, pour boiling water over them, then strain and rinse under cold water to remove the salt. Add to the cubed melon and pear, then divide between the salad bowls. Garnish the top of each salad with the white salad turnip and serve with either a Balsamic crème or Balsamic vinegar.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-8526035932700365642009-09-15T21:08:00.000-07:002009-09-15T22:55:39.695-07:00San Francisco Highlights<table><tbody><tr><td><img src="http://farm3.static.flickr.com/2591/3925262134_b180b25d22_o.jpg" style="border-width: 0pt; margin: 0px auto 10px; display: block; text-align: center;" width="190" /></td><td><img src="http://farm3.static.flickr.com/2579/3924475675_fb9c0740a2_o.jpg" style="border-width: 0pt; margin: 0px auto 10px; display: block; text-align: center;" width="190" /></td></tr></tbody></table><br /><table><tbody><tr><td><img src="http://farm4.static.flickr.com/3491/3925262316_e53b3e050a_o.jpg" style="border-width: 0pt; margin: 0px auto 10px; display: block; text-align: center;" width="190" /></td><td><img src="http://farm4.static.flickr.com/3477/3924572709_83855cb4fd_o.jpg" style="border-width: 0pt; margin: 0px auto 10px; display: block; text-align: center;" width="190" /></td></tr></tbody></table>Yes, I know, it's about time right? I've been back from San Francisco for over a week now. I would have blogged earlier but we were taken hostage by my garden. Upon our return we were greeted with the full onslaught of the harvest season. Always a pleasure, but a little overwhelming given the overly ambitious scale of our garden this year, we spent hours picking vegetables- mainly peppers, zucchini, lots and lots of tomatoes (yippee!), and beans. Then we rolled up our sleeves and brought out the canning equipment and proceeded to spend many, many hours preserving. Being very diligent however we wrote down all the ingredients and respective weights, so that if one, or hopefully all, of the 3 varieties of salsa we produced work in our favour and withstand the test of time, then we can happily recreate the recipe in the coming years.<br /><br />The tomatoes in the first picture were being sold at the Ferry Building Farmers' Market- one of the best markets I've ever been to. The tomatoes were some of the sweetest I've ever tasted and, for your future reference, the variety is actually called 'Early Girl' (I hope they go by the same name in Canada?). A woman dressed all funky-like (standard for San Francisco- there's great shopping everywhere including a 3-storey Williams-Sonoma- very dangerous!) was handing them out on a skewer and I gladly accepted several.<br /><br />Now, I'm not kidding about how wonderful this market is. The main farmers' market is outside only on Tuesday and Saturday (and definitely worth organizing a trip around) but the incredible selection of food is also mind-boggling on the inside. Cured meats (charcuterie), gelato, wine, a patisserie, mushrooms of all sorts including 'Lobster' mushrooms- as big as you'd imagine, a cooking shop, Californian olive oil, amazing chocolates, and the list goes on and on. We actually woke up after only 4 hours of sleep the night before (our lovely friends were getting married) and drove 3 hours back up to San Francisco in order to visit the market. Luckily our determination paid off and we were not disappointed. An endless number of stalls featured such a vast selection of local, and mainly organic, produce and there were countless options for lunch- one offering (see the menu above) - the grilled salmon with shaved fennel- was absolutely gorgeous! And we could have eaten so much more... There were, however, plenty of opportunities to sample most of the produce on offer, and even the cured meats venture offered take-away slices of a mixture of meats (orange and fennel salami was one thing I tried) arranged for easy-eating from a cone. I got some stares of course when people realised I was wandering around eating slices of meat, but it was definitely worth it.<br /><br />The other two photos above are of the Hot Cookie outlet/bakery in the Castro area. Risqué and proud of it! This is the district of San Francisco where gay rights were achieved through the work of the community and most notably Harvey Milk roughly 30 years ago, and I have to admit it was one of my favourite places in San Francisco. I guess because there was so much good food, good wine, organic/health stores, eco-product shops, and great coffee on offer. The community seemed very progressive in many more ways than just one, and not to mention it felt like one of the safest parts of the city in which to live. We even found a type of coffee that was labelled 'Sooo Good' (this led to some initial confusion when asking for a recommendation) it went like this: "Do you have a coffee that tastes more like chocolate than berries?" The Barrista: "Oh, that's Sooo Good" .....and you see what I mean...<br /><br />Coffee aside, I wholeheartedly recommend a food-focused visit to San Francisco. There are many excellent restaurants and bakeries that have incredible reputations, and I visited a few, but there are just so many that, if you're only visiting the city for a few days, it really is worth making the food your major sightseeing destinations. And you won't have any trouble getting great dining recommendations from the locals; I've never met so many friendly people in one city before.<br /><br />I have one recommendation to leave you with: the Hidden Vine. A great, low-key and casual, wine bar with a very funky/bluesy, hotel-basement, dimly-lit type of atmosphere. It offered an excellent choice of wines in a variety of flights for a really good price, or you could just share a bottle or two with friends, with the option of ordering some superb tapas. Directions: on Cosmo street, off of Taylor street, near Union Square. We tried some incredible local red wines (from the Napa Valley mainly and Santa Cruz) and sat there for over an hour talking and sipping, savouring and slurping, and never felt hurried in any way. Who could ask for more?About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-46577045250502406642009-08-26T22:19:00.000-07:002009-08-30T12:41:15.973-07:00Pistachio Zucchini & Cardamom Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybN_Qb0EZNL64mLdrTCD1YclgAlrKptNPh2yDuVXQP7Weq8UOaIHPytcvutNr4oxQJaeCBScZ9FicdNmjUaJ-sD-gpse_hspCR6zhnFZ5GHybxKeS6UgdoTdhoBUw4qbqP_64HmHNu3w_/s1600-h/Zucchini_PistachioCake_small.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 331px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybN_Qb0EZNL64mLdrTCD1YclgAlrKptNPh2yDuVXQP7Weq8UOaIHPytcvutNr4oxQJaeCBScZ9FicdNmjUaJ-sD-gpse_hspCR6zhnFZ5GHybxKeS6UgdoTdhoBUw4qbqP_64HmHNu3w_/s400/Zucchini_PistachioCake_small.jpg" alt="" id="BLOGGER_PHOTO_ID_5374518558625895954" border="0" /></a><br />In creating this recipe I wanted to develop a tasty, sweet zucchini (courgette) cake that wasn't a chocolate and zucchini combination. Now don't get me wrong, I really enjoy chocolate zucchini cake, it was made by my mother on many lovely occasions; the most memorable being my 5th birthday when all my friends dove into the tasty birthday cake having no idea zucchini was the main ingredient. When I revealed the secret at school they were not very impressed (imagine lots of 'ewww' and 'ick' expressions)- but I couldn't forget just how much they had enjoyed the chocolate cake just several days before.<br /><br />This time, however, called for a new take on the concept of sweet + zucchini. In the spirit of eating more locally and trying (so far unsuccessfully) to reduce the amount of dark chocolate I eat- especially in the hot summer months when there's an endless supply of fresh fruit- I thought it best to try and make a zucchini cake without using cocoa to mask the zucchini flavour....so I used cardamom and pistachio instead!<br /><br />Once again, this recipe helps to use the absolute glut of zucchini gradually taking over fellow gardeners' kitchens (you can never have too many zucchini recipes at this time of year). This is one of those desserts that you may find yourself making multiple times in a month...so it can be slightly dangerous; not to mention that the temptation of calling it a 'healthy' cake can't possibly help in this regard. Luckily, the inclusion of almonds and pistachios makes this cake slightly more expensive to produce than some, so you may be less inclined to bake at the aforementioned frequency....maybe?<br /><br />Saying that, the gentle refreshing spice of the cardamom, the all-encompassing aroma of pistachio nuts and the dense moistness created by the grated zucchini, makes this an ideal cake to help celebrate the end of a long day and nicely close the gap between meals, or to simply have on hand when friends and family come by for coffee or tea. I hope you enjoy it as much we have.<br /><br /><span style="font-weight: bold;">Pistachio Zucchini & Cardamom Cake</span><br /><br />Preheat the oven to 180°C or 350°F and butter a metal bundt pan, or a springform pan that has a bundt-style insert.<br /><br />For the flours: (yes, this nearly uses the full gamut of gluten-free flours in your pantry)<br /><br />30g corn starch<br />50g potato starch<br />2 tsp baking powder<br />50g white rice flour<br />15g bean flour<br />15g tapioca starch<br />20g brown rice flour<br />1/2 tsp guar gum<br /><br />Combine the following dried ingredients in a separate bowl and mix them together:<br /><br />100g ground almonds<br />60g ground pistachios (unsalted or salted but washed well so the salt comes off)<br />75g organic cane sugar<br />75g icing sugar<br />4-5 cardamom pods*<br /><br />* Open-up the pods and take out the seeds, then grind the seeds in a mortar and pestle.<br /><br />Grate 400g of zucchini.<br /><br />In a food processor or with a hand mixer blend:<br />3 eggs<br />150g softened (room temperature) unsalted butter<br />2 tsp Amaretto liqueur<br /><br />Add the grated zucchini but do not mix as the zucchini will be ground enough with the next steps. Whisk 1 tbsp water with the seeds from one vanilla pod then add to the food processor. Add the almond mixture and gently incorporate. Follow this by adding the flour mixture and pulse or beat until the batter has just come together. Pour the batter into the buttered bundt pan and bake for 35-40 mins or until a skewer or knife comes out clean.<br /><br />For decoration I recommend a simple lemon or Amaretto glaze followed by a sprinkling of ground pistachio nuts.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-83493072459873529412009-08-18T20:34:00.000-07:002009-08-18T22:12:47.525-07:00Zucchini & Fennel CornbreadThis recipe was created during an impromptu cooking session at a close friend's house in London. She was helping me to prepare some substantial party fare to feed our friends who were coming to celebrate Midsummer's Eve. That night we had an amazing time- our local park even had it's own stone circle and a near 360° view of London. To make the feasting even more complete a sweet woman at the stone circle gathering was passing around slices of leftover plum tarts from her nearby gourmet deli. What a treat; it was wonderfully generous of her and the tarts were incredible!<br /><br />This gluten-free bread is admittedly pretty addictive- however it is best eaten warm or grilled with melted cheese on top- a personal favourite. I make it a couple of times each year right around the peak harvest for both fennel and zucchini- although clearly this was not the case the first time I made it- bless those English polytunnels!<br /><br />Strangely enough, a friend came over today and asked for some zucchini recipe tips, and even though I had just made this bread, I completely forgot to mention it. So hopefully this recipe will find its way to her recipe book, to help tackle the fruits of her ever-abundant zucchini plant.<br /><br />Required: one ring mould insert for a spring-form pan, or a similar metal ring-shaped tin.<br /><br />Preheat the oven to 200°C for 45 mins and oil the pan<br /><br />1 fennel bulb- thinly sliced<br />1 small onion- diced<br />2 cloves of garlic- diced<br />Take 325 grams of zucchini and chop in half. Grate one half and add to the above.<br />Sauté all of the above together with one tablespoon of olive oil and a pinch of salt on low heat, being careful not to brown the mixture, until the onion is nearly transparent. Set aside to cool.<br /><br />Peel and chop the other half of the zucchini into roughly 2 cm wide x 1/4 inch thick pieces and save for adding to the main batter (these will soften up nicely when baked and will provide bursts of juiciness).<br /><br />For the Gluten-free flour mixture:<br />1 cup cornmeal- you can mix this half and half with polenta, or you can use 100% polenta if that’s what you have on hand<br />1 cup oat flour (oats ground to flour consistency or store-bought oat flour)<br />1/2 cup rice flour<br />1/2 cup potato starch<br />2 tsp baking powder<br />1/4 tsp xanthan gum<br />1/4 tsp guar gum<br /><br />For the batter:<br />6-8 leaves of fresh basil<br />2 eggs plus two egg whites<br />3 tbsp oil<br />1 cup semi-skimmed milk (2%)<br />1/2 cup plain yogourt<br />a few turns of a black pepper mill<br /><br />Beat the eggs then add the oil, milk and yogourt whisking between each addition.<br />Roughly chop the basil and add. Add the flour mixture in two halves mixing with a wooden spoon. Then add the chopped zucchini and fold in the sautéed mixture.<br /><br />Pour the batter into the oiled baking tin and bake for 45 minutes.<br />* If you would like a more flavourful 'crust', then sprinkle large crystals of sea salt all over the top either before baking or after 15 mins in the oven. After baking turn the bread out of the pan and let cool for a further 15 minutes- the bread is so moist that it retains a lot of heat and needs this cooling time. Enjoy warm with butter.<br /><br /><span style="font-weight: bold;">Optional add-ins:</span> I recommend adding 1 cup of grated aged cheddar cheese, or another strongly flavoured cheese, like asiago, to the batter for a richer flavour.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-52429869368881167162009-08-12T21:14:00.000-07:002009-08-12T22:16:54.502-07:00From the Garden Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnAy-kn6oQmqGdxcu7qvT7Cw_xtdETCFUZ8A4b_E63nD1U9yjPc0dK3BglVDYU1iddxipHWZhYQVIQxlIFJkFTEWbgLBJ4j9q4LQGOimWEcu4o0MAvKOQ16WDth2s0v7B0GCvxTEoX-hM/s1600-h/fromthegardensalad_small.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnAy-kn6oQmqGdxcu7qvT7Cw_xtdETCFUZ8A4b_E63nD1U9yjPc0dK3BglVDYU1iddxipHWZhYQVIQxlIFJkFTEWbgLBJ4j9q4LQGOimWEcu4o0MAvKOQ16WDth2s0v7B0GCvxTEoX-hM/s400/fromthegardensalad_small.jpg" alt="" id="BLOGGER_PHOTO_ID_5369305523781872498" border="0" /></a>Imagine...from garden to plate in 10 minutes. The tomatoes still warm from the afternoon sun, and the sweet, nectar-like juices still running from the freshly cut fennel reminding you of a glass of French <a href="http://en.wikipedia.org/wiki/Pastis">Pastis</a>. <br /><br />Who needs protein or excess carbs on a scorching hot day when you've been sitting down at the computer for hours. A light salad will certainly hit the spot, especially when packed with as much flavour as this one.<br /><br />The recipe is simple. Take a mixture of tomatoes from the garden- in this case a large White Beauty and several Gardeners' Delight cherry tomatoes. If you're growing organically you don't even need to wash them.<br /><br />Chop the fronds off the fennel bulb, halve and slice into 1/4 inch pieces. Take one purple or green pepper and remove the seeds from the top leaving the pepper whole, then slice into rounds, and distribute around the plate. Add all vegetables to the plate and take 4-5 medium basil leaves, tear them by hand releasing their natural oils, and scatter on top. <br /><br />Make a quick dressing- I made a chipotle chile-based dressing with a bit of pre-prepared chipotle sauce mixed with some freshly squeezed lemon juice, 1/2 tsp white wine vinegar, cold-pressed extra-virgin olive oil and a small pinch of salt.<br /><br />Pour over the salad and enjoy outside in the warm summer sun.<br /><br />This way you'll experience summer to its fullest, both inside, and out.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-12173861423278493642009-08-04T14:52:00.000-07:002009-08-04T19:09:09.465-07:00Cherry Ricotta Tart (with chocolate chunks!)<table><tbody><tr><td><img src="http://farm3.static.flickr.com/2583/3790938070_da245245d4_o.jpg" style="border-width: 0pt; margin: 0px auto 10px; display: block; text-align: center;" width="190" /></td><td><img src="http://farm4.static.flickr.com/3510/3790125045_75c0e8b38f_o.jpg" style="border-width: 0pt; margin: 0px auto 10px; display: block; text-align: center;" width="190" /></td></tr></tbody></table> Isn't food always better with a few chunks of chocolate thrown in? <br /><br />Inspired by Ben & Jerry's cherry and chocolate ice cream, and by the hundreds of plump, dark red cherries on the trees outside, with finger tips plotting together, I planned for my favourite tart so far this summer.<br /><br />If you are also one who enjoys the almond-y taste of cherries then you'll be pleased to know that this wonderful taste comes from the cherry pits. For this reason I recommend including the pits in any cherry endeavour- whether it be jam, whole cherry preserves, and even guest-friendly tarts. Just be sure to tell whomever you're serving that they will indeed come across some pits!<br /><br />I've used ricotta in tarts before, but the ricotta I used in the UK was smooth. Since moving back to Canada, where the store-bought ricotta is oddly closer in its grainy texture to the authentic ricotta sold in Sicily, I've wanted to make a ricotta-based tart and thought that its light sweetness would go really well in this recipe. Thinking that the tart might be a little too grainy I was anxious about the results, but it worked wonderfully. The tart filling was nicely smooth, the cherries juicy, and the chocolate soft but firm like chocolate truffles. <br /><br />For the tart crust please see the previous post (<a href="http://gardentoganache.blogspot.com/2009/08/sweet-gluten-free-pastry-for-tarts-and.html">Sweet Gluten-free Tart Crust</a>)<br /><br />Preheat the oven to 200°C/400°F.<br /><br />For the filling:<br /><br />2 egg yolks<br />115g or 1/2 cup caster sugar<br />500g ricotta cheese<br />80-90g of dark chocolate (70%) chopped into 1cm x 1cm chunks<br />2 tbsp Armagnac/brandy<br />Big red cherries- keep whole for more flavour, or pit if you don't want the almond-y taste. Use as many cherries as required to cover the bottom of the tart dish.<br /><br />For the Cherry Glaze:<br /><br />Add 1/2 cup of cherry (preserve) juice and 1/2 cup sugar and cook in a small pan on low to medium heat for at least 30 minutes until it thickens slightly, then dissolve 2 tsp of cornstarch with a very small amount of water and add to the glaze while it is still cooking; stirring the entire time until the glaze thickens.<br /><br />Combine egg yolks and sugar together loosely, then fold in the ricotta cheese. Add the brandy and mix thoroughly then fold in the chocolate chunks. Distribute the cherries evenly over the tart crust, then pour the ricotta mixture evenly over the top. <br /><br />Bake the tart for 15 minutes, then turn down the heat to 180°C/350°F and bake for almost 35 minutes but check the tart's progress after 30 minutes. Remove from the oven when the filling turns a light golden brown. <br /><br />This tart is best served at room temperature. <br /><br />Happy eating.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-66599423335680803222009-08-04T14:43:00.000-07:002009-08-04T16:28:57.954-07:00Sweet Gluten-Free Tart CrustFor the sweet-crust gluten-free pastry:<br /><br />1 egg<br />75g unsalted butter at room temperature<br />75g icing sugar<br /><br />In a food processor combine the cubed butter, icing sugar and egg. In a bowl stir the flours together with the xanthan gum and add to the butter mixture.<br />75g tapioca starch<br />50g potato starch<br />125g white rice flour<br />1/2 tsp xanthan gum<br /><br />Pulse until the pastry forms a ball. Flatten the dough into a disc and wrap in plastic wrap - chill in the fridge for at least 30 minutes. This can be made ahead of time and left in the fridge until required.<br /><br />Place the disc of dough between two pieces of plastic wrap and roll out. The dough may be resistant to stretching but keep rolling until you reach a thickness of roughly an 1/8th of an inch. Drape the dough over a 20-22cm loose-bottomed cake or tart tin. You may have to patch the dough a little around the sides and top edges but it will look great in the end. You can even leave the top edge looking uneven which adds to the character -making it look a little more rustic. Preheat the oven to 200°C. Fill the tart crust and bake for 15 minutes, and then turn down the heat to 180°C/350°F and bake for at least 30 minutes. <br /><br /><br /><span style="font-weight:bold;">For Tarts with liquid/Custard fillings:</span><br /><br />Prick the base with a fork and chill in the fridge for 15 minutes THEN preheat the oven to 190°C while you add the filling to the tart. <br /> <br />Remove the pastry from the fridge and prepare to weight the pastry for baking. Cut enough parchment paper so that it will cover the base of the pastry and so that it can be filled with baking beans (I use rice grains which is often a cheaper option than buying baking beans). Try to evenly distribute the weight so that it reaches the outer edges of the pastry base to prevent rising.<br /><br />Bake the pastry for 10 minutes and remove paper and baking beans/rice. If the fork marks reveal the tin base then brush the pastry with a beaten egg to help seal it. If given the egg-wash treatment then return the pastry to the oven for a further 10 minutes.<br /><br />Add the filling and return to the oven.About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0tag:blogger.com,1999:blog-5303744194453271118.post-51665658699979808392009-07-29T20:00:00.000-07:002009-07-31T18:39:55.879-07:00Garden Reflection<table><tbody><tr><td><img src="http://farm3.static.flickr.com/2617/3771466858_8221e4d49e_o.jpg" style="border-width: 0pt; margin: 0px auto 10px; display: block; text-align: center;" width="190" /></td><td><img src="http://farm3.static.flickr.com/2528/3770597457_33ea38b4a2_o.jpg" style="border-width: 0pt; margin: 0px auto 10px; display: block; text-align: center;" width="190" /></td></tr></tbody></table><br />Over the last 5 years I've planted a lot of seeds. The plants in my garden have sometimes grown and sometimes not. In the beginning I didn't have a clue, but over time, after starting with some easy-to-grow greens and tomato plants to build self confidence, my skills have developed to the point where finally I can say "I'm starting to understand".<br /><br /><span style="font-weight: bold;">Lesson Learned: </span><br />Not yet a gardening guru, but well on my way, I have learned the hardest and possibly the most important lesson this year: The Soil is Your Best Friend. Take care of it and it will take care of you in ways that you cannot fully comprehend at the start.<br /><br />Often told this by my Uncle- horticultural expert extraordinaire- and all those excellent gardening books bought along the way, I still didn't quite realise that it's the one factor that will make or break your garden. Last year was my first year with actual garden space- not just pots and grow-bags- and I converted a large grassy area into garden-central. What I didn't do was add lots of dry horse manure and home-made compost into the soil in the autumn. This would have given me an excellent soil to work with this year complete with heaps of minerals and other goodies for my plants to feed on.<br /><br />As a result, I now have to regularly feed my plants with nitrogen and other goodies in the form of organic fertilizers, as well as adding calcium through diluted milk and epsom salts (the milk's a great tip by the way- especially for melons- feed them with a solution of 1/2 milk and 1/2 water). But a good experience that's come out of this is learning how to make my own fertilizer with things I have on hand such as manure and coffee grounds. Not a very pleasant smell but these homemade fertilizers are rarely pretty. Despite this my boyfriend has given it the classy name of 'CaccaCino'.<br /><br /><span style="font-weight: bold;">Pests: </span><br />Some of my crops were absolutely demolished this year by a field mouse or two and 'the quail'- local birds (and also very tasty although I haven't got up the nerve to catch one for dinner yet) who have now figured out how to enter my garden which is surrounded by netting (it worked last year but they've adapted!). I sowed carrots 3 times and a total of 15 out of 150 came up. It was fairly obvious to tell who the culprits were by the peck marks in the soil.<br /><br /><span style="font-weight: bold;">Mulching:</span><br />On the up side I've learned the hard way that the Okanagan is a very dry place and plants really need to be mulched. Straw is really expensive here so if you can use that then excellent, but I use dried grass clippings- cheap, easy, and effective. This prevents the soil from drying out on the surface and keeps the moisture in the soil right where the roots need it. It will subsequently save you from having to water every day.<br /><br /><span style="font-weight: bold;">Watering:</span><br />Another tip- buy yourself a drip-feed watering system- it's basically like a flexible hose that you can wind through your garden, around the plants, and this will feed the water right onto the soil instead of getting it on the leaves, which can stress the plant in hot weather, and will save you A LOT of work. Just a simple turn of the tap and you can walk away, do something else, and return a half hour later to switch it off. Simple :)<br /><br /><span style="font-weight: bold;">This year's successes so far:</span><br />The tomatoes are doing really well. I am so relieved because one year in London all of our 9 tomato plants got Blight because it was such a wet and humid summer, so we had to burn our plants before they'd even produced fruit. Last year I was still getting a feel for cherry tomatoes- we had plenty- so this year is all about trying lots of varieties, big and small, and hopefully I planted enough to get a 'glut' as they say- enough tomatoes to make classic tomato sauce, canned and stored for the winter ahead. Not to mention all the other possibilities- homemade ketchup, canned tomatoes, you name it. Some varieties I've tried this year are Royale de Guineaux, San Marzano (plum tomatoes), White Beauty (the skin supposedly tastes like honey- more on that later), and Gardeners' Delight (a very dependable cherry tomato), along with a few more.<br /><br />We've had one crop of regular and snap peas (you can eat the shell of these like snow peas or wait for them to develop larger peas) and a second crop is on its way. I tried Broad beans (aka Fava beans) for the first time this year and they were great- a perfect 'meaty' addition to a spring salad of young lettuce leaves, peas, and fresh mint. The purple French beans are coming along excellently with new ones appearing every day. I swear they grow inches overnight! There's a little theme going on at the moment- purple kale (now in abundance as the mice have 'disappeared'), purple beans, and purple peppers. They're really colourful which is the main attraction, but it's also great to grow something that's unique- something fun and interesting that isn't available all year round at your supermarket or produce shop. That's the fun of gardening- growing beautiful fruit and vegetables that taste far superior to store-bought produce. I'd go as far to say that home-grown carrots and melons can even taste like the gods- pure heavenly nectar.<br /><br />On that note, I'd better let you get on and attend your garden, or plant that first seed you were just thinking about.<br /><br />Happy Gardening!About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com2tag:blogger.com,1999:blog-5303744194453271118.post-3176992608289510072009-04-27T15:54:00.000-07:002009-04-27T16:21:26.563-07:00Herby 'Griddle Cakes'In all honesty, this recipe came about in my attempt to create a bit of interesting 'stodge' to go with our very spicy bean stew. I didn't want the usual boring potatoes or rice and bread was of course out of the question. So inspiration struck from the Venezuelan classic arepa - a grilled round 'pancake' made of a type of corn flour similar to masa harina, but specially meant for arepas. This mini corn pancake tastes amazing on its own, or classically stuffed with cheese or shredded meats almost like a taco, but many arepas are served with spicy stews to offset the multitude of flavours already competing for your taste-buds and to provide more weight to a vegetarian or meat-minimal dish.<br /><br />This recipe then is a cross between Southern U.S 'griddle cakes' and South American arepas with a few European herbs thrown into the mix for a deeper flavour.<br /><br />3 eggs<br />1 heaped tsp dried oregano leaves<br />1 heaped tsp dried or fresh rosemary leaves ground or chopped very finely<br />2 tbsps olive oil<br /><br />Whisk the above together then prepare the flour mixture:<br /><br />1/3 cup potato starch<br />2/3 cup polenta/cornmeal<br />1/3 cup rice flour<br />1/4 cup buckwheat flour<br />1/4 tsp xanthan gum<br />2 tsp baking powder (gluten free)<br /><br />*3/4 cups milk (see instructions below)<br /><br />Mix the flours together then add to the egg mixture and gradually whisk in by starting from the centre, incorporating the flour from around the outside. When the mixture starts to stiffen then add *1/4 cup milk, keep whisking until it starts to stiffen and then add the next 1/4 cup milk, whisk, then follow with the last 1/4 cup.<br /><br />Heat the frying pan on low-medium heat. Brush some oil onto the pan. To stop the pan from smoking too much simply cook 4 griddle cakes at one time to reduce exposed surface area- this will also give you nice and small cakes. Keep them warm on a plate in the oven on the lowest heat setting until ready to serve. They are best eaten fresh and can be toasted any other time for a quick snack- try it with melted cheese on top.<br /><br />Enjoy :)About Garden to Ganachehttp://www.blogger.com/profile/11338992149358429476noreply@blogger.com0