Vegetable Stock, Risotto and Trout Almondine

No pics, sorry. Next time . . . I hope.

Risotto

Note to self: Never let risotto sit.
Note to self: Always add flavor to a vegetable stock risotto.
Note to self: Maybe try a sweet version . . . sometime. Rice pudding anyone???

I've made risotto before so this wasn't a completely foreign concept. Some people say, "Risotto should always take exactly 21 minutes, if made correctly." Well, no. I don't think that all risottos always take 21 minutes. There are too many variables to contend with! One, how high is your flame, two, how much rice are we talking, and three, the chef. Anywho . . .

It was pretty good. I'm not much for veggie stock, so I should have added in more flavor or at least some parmesan. Oh, and I let it sit, after it was done to finish off my trout almondine and it got kinda gummy. (Note: Food on a burner, in a pan continues to cook. The only time food isn't cooking is when it's cold.) I quickly added some more veggie stock and heated it back up. The starchiness was a little on the high side for me, but I'll try it again after the Fast.

More later . . . . time to pick up the boys!

Ok, I'm back . . .6.5 hours later.

Trout Almondine

Not bad. Apparently, trout is in the salmon family. It's flesh looks a lot like salmon and it tastes like it, too, although it's a milder flavor. Any way . . . long story short. . . I used a pan that was too short and too much oil and lemon. Other than that, not bad.


Veggie Stock

Well, it's finished and in a pitcher for easy use. (;) kidneys!) We'll se how it turned out when I use it in a recipe soon.

A New Mission

Hello, I know its been awhile . . . but I am back with conviction. I am going to cook my way through the Culinary Institute of America's "The Professional Chef". The Professional Chef
Eventually I will get to the "Baking and Pastry: Mastering the Art and Craft". Baking and Pastry: Mastering the Art and Craft Here's where the plot thickens. I will first make each recipe strictly following the ingredients given, then, if not already, I will make a gluten-free version. With over 640 recipes, I should have plenty on my plate for a long time.

Since we are in the middle of Lent, these will be mostly vegetarian recipes until Pascha.

Tomorrow's four recipes:

Vegetable Stock: including Sachet d'Épices
Risotto
Glazed Carrots

If you follow this blog . . .

prepare thy self for a full inbox! Gluten free . . . . here I come!

Sugars And Chips

Hello again! For a few months I've been gluten free (minus a couple of days while in China. The best Italian food! Ah . . . how I miss you China.) Back to home. . .

So I've been adapting my recipes to the gluten free flour mixes that I use. I tried Bob's Red Mill Gluten Free AP Flour Mix for a wedding last year. It had various bean flours who's flavors don't lend themselves to deserts. Then you have to purchase a $12 bag of Zanthan Gum (in order to replicate the gluten) for the 1/4 tsp that you actually add to the recipe. I also found the flour to be grainy.

Recently, I found Beth's AP Gluten Free Baking Flour from Glutino. (Beth's Flour is about mid way down.)

This flour is remarkable! There isn't any graininess and the flavor is so mild. You really can't tell that your baked goods are gluten free. (And neither can your friends at the office! ;)

The only drawback is the price tag . . . I am not used to paying $4 for 2 cups of flour! And because it only comes with 2 cups of flour, you have to alter your recipe or buy two plus boxes. (That's when it starts to get expensive.)

Hopefully, someday I can figure out Beth's recipe so that I make my own flour. Its main components, potato starch and tapioca flour, are inexpensive and easy to find in bulk at our local co-op.

Anyway, to the cookies. This past week I worked on my sugar cookie recipe. The first recipe is the original. (I just realized I hadn't put it up. Sorry.) Then the second version is gluten free.

Erica's Original Sugar Cookies
Perfect for cut-outs or filled with Lemon Curd.

Preheat oven to 375 degrees.

1/2 C Butter
4 oz. Cream Cheese
1/3 C Sour Cream
3/4 C Sugar
1 1/2 tsp. Vanilla
2 Eggs
3 C AP Flour
1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
3/4 tsp. Salt

Blend wet ingredients. Sift dry ingredients. Blend dry into wet gradually. Chill for at least 30 min.

Flour surface. Roll and cut. Bake at 375 degrees for 10-15 minutes.


The Gluten Free Sugar Cookie of Your dreams!

Preheat oven to 375 degrees.


1/2 C Butter
4 oz. Cream Cheese
1/3 C BUTTERMILK
3/4 C Sugar
1 1/2 tsp. Vanilla
2 Eggs
2 C Beth's Gluten Free AP Flour
1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
3/4 tsp. Salt

Blend wet ingredients. Sift dry ingredients. Blend dry into wet gradually. Chill for at least 30 min.

Flour surface. Roll and cut. Bake at 375 degrees for 10-15 minutes.



Chocolate Chip Cookies

This recipe contains margarine. You have two options.
a) Find a gluten free margarine and substitute.
b) Replace with butter.

Also, just replace the bread flour with gluten free flour. (You can add more flour for thicker cookies, if you have it around.)

A New Year, A New Resolution

It is just about 2010. No one could believe it when 2000 was just around the corner and now, one decade later, can you believe what these years have brought? How your life has changed? Where you've gone and what you've done?

I certainly did not see myself married to my, then, crush and have two phenomenal boys. Nor did I see myself having the job of my dreams! Its been a hard, rough, sucky, amazing, magical and terrific ten years. So here is my new resolution.

My resolution is to be me. In everything I do, I'm just going to follow my heart. I've learned that I do really well, when I listen to myself, and I need to trust myself more.

This blog is a passion of mine and I am going to take the time to follow through on it. I need that time.

I'm not sure the direction it will go, I'm not sure I care to know. That's the exciting part . . .

Daring Bakers - My First Post - Chocolate Eclairs

This will be posted on monday! Thanks!

Feast Day!

Today was the feast day at our church. I will expand on this a little later.

Here is the recipe I promised to post. Pictures will be added this evening. I'm pooped.

Lemon Ricotta Cookies with Lemon Glaze