Below are two videos of my plating and making gluten free apple butter cajeta filled alfajores. They will be a recipe to follow!
100g GF Flour (40g sorghum flour, 35g arrowroot powder, 20g brown rice flour, 5g egg replacer)
1 Tbs Baking powder
1/4 tsp Cinnamon
1 Whole egg
12g Butter, melted
1/4 tsp Pure anise extract
100g Whole milk
1. Whisk together all of the ingredients, adding the milk gradually so that you can control the consistency.
2. Rest batter 3 hours in your refrigerator.
3. Preheat vegetable oil (or any high heat oil) to 375F. Hold a spoonful of batter just above the hot oil and let drop into the water in own chunk. Repeat. Do not over crowd the oil or you will cool the oil too much. Fry until golden brown (approximately 2-3 minutes).
Here's a video of my plating some GF carrot fritters. Recipe to follow!
Are you a morning person or a night owl? Well, all those who prescribe to Mr. Ben Franklin’s adage “Early to bed, early to rise…” will sympathize to me when I say it was 1 a.m. and I hadn’t slept a wink, despite slipping under the covers four hours earlier.
I blew the steam from my hot cocoa, and took the first sip. I looked up at the star lit sky, the moon smiling back at me seemed to say “Hello; I’m glad to share this night with someone. It can get lonely up here.”
I sighed, reluctant to be sharing the this moment with the moon but on the other hand soaking up the hush of night, and joyous to be seeing the stars “in full bloom” so to speak (don’t know if you’ve ever thought of if but the stars are the kind of thing you can easily over look because typically they hide until you start to show them attention then they each “bloom” as a flower one by one).
I was now done my cup of cocoa, bid the night "good night", and once again hoped that I’d shut my eyes and be sleeping in an instant.
But that’s not what happened. Instead, I breathed another bedtime prayer, closed my eyes and lo and behold a coral dish “bloomed.” Immediately I turned on a flash light (sorry to my sister who was also trying to a fall asleep at this late hour, I’m sure my flash light wasn’t helping her achieve that), and I began to jot down a drowsy sketch of something so vague yet very specific*. I turned the light off and rolled over. “Thanks God, for that idea,” I whispered. A few moments passed and I had to turn my flash light back on because God defined some of those vague elements to me. So I jotted down a random list of ingredients, colours and emotions. This went on for the next fifteen minutes, then I finally fell asleep.
A few days passed and I was really desirous to find the perfect plate for this dish. First let me describe the dish and then you may understand why I cared about the plate.
The dish is seafood, playing mainly on a grapefruit pink/orange and a yellowish white. The main focus of the dish is a crab cake made from the white meat and wrapped in a thin layer of red meat. The garnish will be poached small scallops and small shrimps. Additionally a smattering of Belgian endive, enoki mushrooms, pickled pearl onions, candy cane beet. The sauce will be grapefruit based. Somewhere in the dish I’d like to include a white chocolate element to compliment the scallops and bring a smooth feeling that I hope blends the textures and flavours together.
Being a seafood centred dish which I hope will uphold a light, fresh, sweet, smooth flavour it had to be plated on a sandy circular stone with rough seashoreesk edges.
Armed with this vague yet specific picture my dad and I hit the stores in Lindsay. After searching six stores, and confusing my poor dad who couldn’t quite grasp what I was that I was looking for. So three hours later we wound up at the first store, first shelf that we went to! Haha!!!
So now I look forward to seeing this dish be created, provided I can get together all of the ingredients.
Keep looking to see the pictures of this creation!
*Vague yet specific: I don’t know if you’ve experienced this before. But sometimes I get an image in my head, like a dream, that you are aware of it in on plane in your brain or spirit that your mind seems to not quiet grasp. You try and describe it or draw it all you can succeed in is a game of 20 questions you merely know as each question is posed whether something is “yes” or “no.”
The last weeks I've been inspired with plating ideas (food art). This past week although quite busy (I had my finals for my first year of college) I made the time to plate a few dishes (I stayed up 'til midnight Thursday night which my family will attest to that staying up late is something I never voluntarily do). To all that to say that I've really enjoyed it. It has certainly been a learning curb for me but I've enjoyed all the challenges.
Please let me know what you think of the following plating videos!
Basil-Chive Oil, hard boiled egg, tourné potatoes, mushroom.
This breakfast dish was inspired by a practical exam at school and talking with chef Raul Sojo (https://www.facebook.com/raulsojochef) at my placement about coloured oils.
If you liked the music and would like to hear more of Natasha Green's work check out one of the following links:
Pan seared scallops, Peruvian green sauce w/ avocado, citrus sweet potato puree, tomato and radish.
A few weeks back I was learning how to cook scallops and then the next day a slinky caught the corner of my eye and I started thinking of how to use that shape on plate.
If you liked the music and would like to listen to more by Christopher Green then check out the following links:
Pan seared scallops or beef fillet, Peruvian green sauce w/ avocado, corn salsa.
Inspired through weeks of placement at the Oshawa Golf Club working with chef Raul Sojo (https://www.facebook.com/raulsojochef).
P.S. If you try a version of this for yourself, and are going to use beef fillet, I recommend cooking it no more than medium. The fillet used in the video was intended to be medium rare, however, it got a tad overcooked when I tried to use my slow cooker as a sous vid machine.
If you liked the music and would like to listen to more by Christopher Green then check out the following links:
3/4 cup Cocoa
6 1/2 tbsp. Brown rice flour
5 1/2 tbsp. Potato starch
1 cup Butter, melted
1 1/3 cup Sugar
1 tsp Baking powder
10-12 egg whites, room temperature
Grease two eight inch round cake pans and set aside. Preheat oven to 350F.
Melt one cup of butter and let cool to room temperature.
Sift cocoa, brown rice flour, and potato starch.
Whip egg whites, with 1 tsp baking powder until soft peaks form.
Combine half of the sifted ingredients to the butter and all of the sugar. Fold in a cup of the egg whites. Gentle whisk in the remaining sifted ingredients. Fold in the remaining egg whites cup by cup.
Pour batter into the prepared cake pans. Bake for 20 minutes or until it begins to pull away from the pan.
The hot chocolate hunt is back from hiatus! Having tried to make few raspberry hot chocolate recipes from scratch at home I kept coming up with something that tasted nothing like raspberries. But now I've found this recipe on Better Homes and Gardens and I'm hopeful that quality raspberry hot chocolate can be made from scratch in the home again!
So here's how you make it:
Silky Raspberry Hot Chocolate Recipe
12 small rice paper sheets
1/2 cup Rhubarb, julienne (2" x 1/8" x 1/8")
1/2 cup Parsnip, julienne (2" x 1/8" x 1/8")
1/2 cup Mushroom*, julienne (2" x 1/8" x 1/8")
1/2 cup Beetroot, julienne (2" x 1/8" x 1/8")
1/2 tsp salt
1 tsp Nutmeg
1/2 tsp Black pepper, freshly cracked
1/2 cup Cherries, halved and pitted
1/2 cup crumbled goat cheese or brie
*preferably white truffle mushrooms
Cut all vegetables to approximately 2" long and 1/8" deep and wide.
Preheat oven to 400F. Line a baking sheet with parchment paper.
Moisten the first dry rice paper sheets by placing them individually in a damp cloth for 30-60 seconds. Carefully remove rice paper from cloth and place on a cutting board, with one corner facing you (so it looks like a diamond shape and not a square). Put another sheet of rice paper under the damp cloth and while it moistens begin forming the first spring roll.
Place equal portions rhubarb, parsnip, mushroom, and beetroot in the centre of the rice paper. Sprinkle a pinch of nutmeg and salt over the filling. Pull the bottom (the part closest to you) of the rice paper wrapper up and over the filling, tucking it under a little bit to pull the ingredients closer together. Gently pull the left side of the wrapper over the middle, and then the right, to close up the ends of the roll. Roll it up away from you, continuing to gently tuck the filling in tighter as you go. Place finished spring roll on the prepared baking sheet.
Repeat with remaining rice paper.
Baking spring rolls from 20-25 minutes turning once.
To serve give three spring rolls per plate and garnish generously with cherry halves and goat/brie cheese. Sprinkle with nutmeg and cracked pepper. Drizzle with chocolate or cherry syrup if desired.
Nearing a month ago I began an early placement in a golf club kitchen (and loving it!). Last Friday was one of the most invigorating times at placement want to know what I did? Well? Hmm? Okay I this what I did: cut things and portioned condiment!
Okay I know what you're thinking I need to get a life if I find cutting and pouring goopy condiments into smaller jars “invigorating.”
So here's the thing although I didn't find those tasks dull at all that wasn't what invigorates me; what does is that I'm finally starting to sink into the groove of everything. I'm better understanding the how to look at the paper sheets hanging on the wall and see what I can do and ask if they want me to do it. I'm also understand who I can ask “So what do you want me to do?”
You see I am an introvert and as an introvert I tend to think through everything thoroughly before I speaking, also for personal reasons, because I don't want to presume anything. But this has caused me to be reserved/private with my opinions and creativity. So far placement has been just the challenge God has used to deal with this issue in me.
I'm no way over this, and expect the ensuing weeks to be harder than what I've dealt with so far but with the Lord's help I'll grow through this experience.
So remember this while your in your kitchen or eating at a restaurant or doing any creative work: Don't be afraid to let your voice be heard. If your thoughts aren't picked up on that doesn't mean you've been rejected or substantiate that you shouldn't have spoken. On the contrary your thoughts though not necessarily acted upon directly can break a mental lock in someone else and inspire them in another way.
I just received a message from a reader referring me to an informative post by Nutrition Secrets called "13 Early Signs to Gluten Intolerance." So go ahead and take a look at this article.
As always though things can get a little fuzzy when you're dealing with a "sensitivity" and not an intolerance. So how do you know you've got it when say you only have five or maybe one of the symptoms? Many books suggest going completely gluten free for six months and then slowly reintroducing gluten until you feel the negative affects of it again; that when you can find your level of tolerance Rather than regurgitating a bunch information here please check out my earlier post "Coeliac Testing: Putting the Cart Before the Horse."
As always thanks for reading and be sure to let me know your thoughts on today's post!
P.S. If you know of any additional symptoms we should be aware of please share them in the comments below.