Holiday Fruit Crisp, all year ’round

Posted on January 10, 2012 by Salts Kitchen


When I was a child, we had a cookbook called “Super Heroes Super Healthy Cookbook”. The best recipe in the book is “Flash’s Quick Apple Crisp”. Oh yes it’s delicious. It’s also often my inspiration for the various crisps I make throughout the year. They are so easily and naturally gluten free that I just change things up according to the season. I can’t recall ever having a crisp with cranberries, but I had some leftover from Thanksgiving so I gave it a whirl. And loved it. Over the holidays I made this a number of times and settled on the following recipe as my favorite winter treat.

Apple and Cranberry Crisp
5 large apples (of mixed varieties), peeled and cored
1 1/2 cups cranberries
2 Tablespoons instant tapioca
juice of 1/2 a lemon + zest
1 cup oats
1/2 cup blanched almonds, sliced or chopped
1/3 cup brown sugar
scant 1/2 cup sugar + 3 Tablespoons sugar
2 Tablespoons sweet/glutinous rice flour
5 Tablespoons (earthspread)

Preheat the oven to 350. Cut apples in half and then quarter each half. Place apples and cranberries in a 9×13 baking dish. To the fruit, add the 3 Tablespoons sugar, tapioca, and juice of the lemon. Mix and set aside.

In a large mixing bowl, place all dry ingredients and mix with a fork. Add the melted butter and zest and mix briefly. Sprinkle the topping over the fruit mixture evenly. If it seems too dry, melt another 2 tablespoons of butter and drizzle over dry spots.

Cover with tinfoil and bake at 350 for 40-45 minutes. Uncover, turn the heat up to 400 and bake for another 20 minutes. The crisp is done when the apples are tender, the topping is browned and the cranberries are melty.

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Best Turkey Stock

Posted on January 8, 2012 by Salts Kitchen

ready

Or… the cure for what ails you. I came home from a lovely and long trip to Mexico with a nasty cold. Usually, at the first sign of a cold I make ginger tea, drink broth, and go to bed. On vacation I didn’t exactly stick to my regimen, but now I’m home and luckily had a jar of this turkey broth left in the freezer.

I made about 4 pints of broth right after Thanksgiving (yes, I’m just finally posting this now). I decided to mix up my broth-making repertoire and asked advice on this stock from my colleague at the office, Andrew. We’d discussed our methods for making broth long ago, and I recalled that he roasts the bones. Little did I know that asking him would create a bottleneck of individuals in our office kitchen discussing best stock recipes. Between the lot of them, I got some good and new suggestions and I find myself completely in love with this stock. At Thanksgiving I kept the carcass (and some good leftovers) of 1 of the 12-pounders and I kept most of the bones just for this.

Roast Turkey Stock
1 turkey carcass plus any leftover bones
2 carrots
2 celery stalks
1 large yellow onion
2 cloves garlic
1 cup loosely packed parsley
optional:
1 leek
1 parsnip

Preheat the oven to 375. Break apart the carcass in any place that breaks easily. Place all bones in a roasting pan and roast for about 45 minutes to an hour. The bones should get a bit brown, but not blackened at all.

While the bones are roasting, prepare the vegetables. Peel and clean the carrots and cut in half (same for parsnip if using). Cut the onion in half and remove the skin. Clean the celery and cut stalks in half. Leave garlic as is. If using leeks, cut them lengthwise and clean thoroughly. Add all vegetables to the roasting pan. Roast for another 15-20 minutes.

Add about a cup of water to the roasting pan to deglaze (or wine if you have an open bottle) it: be sure to scrape up any brown bits. Now you have 2 options: you can add just enough water to cover the bones and continue cooking in the oven at 275, covered loosely with foil, or you can move the pan to the stovetop and then add the same amount of water. I moved it to the stovetop, too scared of spilling a pot of boiling water.

Simmer over low-medium heat for about 2-2.5 additional hours, partially covered. Add a hefty pinch of salt and the parsley right when you add the water and then taste for more salt towards the end. When the soup is to your liking, remove from the heat and let stand, partially covered. When it’s cool enough to handle, strain the broth. Pick any leftover meat off the bones and save that to put in the soup or use however you like. Save or discard the vegetables (I nibble as I cook).

Since there is very little fat in this method, it’s not necessary to skim. So once it’s cooled, place the broth directly into jars and freeze.

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Peanut Butter, Roasted Banana, Chocolate Layer Pie

Posted on December 23, 2011 by Salts Kitchen

For the December birthdays at the office I decided to make something that everyone could eat and hopefully enjoy. There are four office birthdays and 2 of us are the ones with all the dietary restrictions. It took me awhile to figure this out, but I went with the flavors I know we all love plus gluten, vegan, refined sugar and dairy free. Yep. I kept nibbling and tasting and adding and going but once it had time to rest and chill, everything worked. So go with it. Enjoy this simple childhood favorite (with just a few changes). I’m posting before the holidays officially kick off so my office-mate, Debi, can hopefully enjoy this again, pain-free.

Graham Cracker Crust
3 cups gluten free graham crackers
1/2 cup ground blanched almonds
6 Tablespoons melted earth spread butter
2 Tablespoons grapeseed oil

Preheat the oven to 375. Combine all of the dry ingredients in the processor and blend until fine. Add the butter and oil and blend. Press the crust into the spring-form pan and bake for 20 minutes.

Clean out the processor and move onto the filling…

Peanut Butter Mousse and Roasted Bananas
12 ounces silken tofu, firm
1 cup peanut butter
1/4 cup agave
1/4 cup powdered sugar
1 teaspoon vanilla

2 very ripe bananas
1/2 Tablespoon earthspread butter

1/2 cup semi-sweet chocolate chips
2 Tablespoons salted peanuts (or salt and raw peanuts)

Blend all of the ingredients in the processor until completely smooth and creamy. Remove about 4/5 of the mousse and set aside in a bowl. Heat a skillet over medium-high heat and add the butter. Place the banana in the skillet and cut it up with a fork. Let it cook down in the skillet until slightly browned. Mix. Slightly brown again.

Add the bananas to the processor with the 1/5 peanut butter mixture. Blend. Chunky is fine. Take the banana-peanut butter mixture and spread evenly on the crust in the spring form pan. Then evenly spread the reserved peanut butter mixture and layer that on top.

Melt the chocolate over low heat, stirring frequently. When the chocolate is melted, pour over the peanut butter mixture. I spread it evenly with a spatula: work quickly before the chocolate cools and hardens and makes it tough to spread.

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Butternut Squash, Carmelized Onion, and Sage Galette(ish)

Posted on December 21, 2011 by Salts Kitchen

I meant to make this for Thanksgiving, luckily the Pie Going Away Party was just the following week so I had my chance then. A galette is a free-form pie. You usually roll the dough out, place it on the back of a cookie sheet, pile the filling up in the center, and then fold the edges over. However, the dough didn’t roll out just like I wanted it to, so this ended up being more of a pie-galette or a pilette (can I trademark that term?) than one or the other. The flavors were delicious, the texture of the filling and the crust went oh so well together and this was my favorite breakfast the next day (not that there were leftovers, I just set aside a piece before it got all gobbled up). The crust reheated very well too. Next time if I’m not making this for vegetarians, I would fry up some bacon with the carmelized onion too. Or perhaps add a little stinky cheese crumbled under the top crust.

So, for the crust. This was an incredibly tasty dough but just didn’t do well in 1 large piece. I would most definitely create this again and would either roll it out in 2 pieces to make a regular ol’ pie, or I would make small individual sized galettes (probably 4-5). This time around, you’ll see that when I rolled out the dough it cracked in too many places, so I transferred it over to the pie pan and pieced together the top. It looked quite piece-meal, but boy was it tasty. I adapted the dry ingredients from Blackbird Bakery and went with what I know I like for the wet.

The Crust
3/4 cup plus 2 Tablespoons sweet rice flour (mochiko)
3/4 cup plus 2 Tablespoons tapioca flour
1/4 cup sorghum flour
1/2 cup arrowroot powder
1/4 cup cornstarch
1 1/2 teaspoons guar gum
1/4 teaspoon kosher salt
2 Tablespoons sugar
3 Tablespoons Greek yogurt
6 Tablespoons earth spread butter
2 eggs, beaten
6-8 Tablespoons ice water

Combine all dry ingredients in a large bowl. Add the yogurt and butter and mix in with your fingertips until the dough resembles small peas. Add the eggs and then 1 Tablespoon at a time of the ice water until the dough can be formed into a bowl with your hands.

Lightly knead the dough in the bowl, adding more Mochiko if it’s too wet to handle. Form the dough into a ball and wrap in plastic wrap. Refrigerate the dough for an hour, and up to 24 hours.

Let the dough sit for 10 minutes before rolling it out. Roll the dough out between 2 sheets of parchment paper. Again, I would do this in 2 pieces or in many small galettes next time.

Butternut Squash, Carmelized Onion, and Sage Filling
2 small butternut squash (12-14 ounces)
4 cups onion, sliced thinly
1 Tablespoon sugar
10-12 sage leaves
2 eggs
2 Tablespoon milk (or milk substitute)
salt, pepper, chili flakes (optional)
extra virgin olive oil

Preheat the oven to 400. Peel and halve the butternut squash and remove seeds. Slice in 1/4 inch crescents. Brush with olive oil, 1 teaspoon of salt, and a pinch of chili flakes. Roast in the oven until just tender and slightly browned, about 20 minutes.

Meanwhile, heat a large skillet with extra virgin olive oil and saute the onions over low heat until completely soft. About half way through cooking, add the sugar and a pinch of salt. Chop 5 of the sage leaves and add to the onion mixture. Keep sauteing over low-medium heat until onions are completely soft.

Roll out 1/2 of the dough and press into a pie pan. Arrange the onions and squash to your liking in the pan. Beat the eggs and milk together and pour evenly over the filling. Roll out the top dough and place gently on top of the filling, crimping the edges together. Brush the to of the crust with olive oil, sprinkle with a little fleur de sel, and then place several whole sage leaves on top.

Brush the crust with olive oil 1-2 more times throughout the cooking. Bake at 400 for 45 min to an hour. Cover with tin foil if it starts to get too browned.

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Deep Dark Chocolate Hazelnut Tart

Posted on December 14, 2011 by Salts Kitchen

I knew the texture I wanted for this tart. I knew how chocolately I wanted it to be. I knew that I wanted toasted hazelnuts rather than a ground hazelnut torte. I could NOT find a recipe that was remotely close to what I knew I wanted though. So I made this up to go along with the pies for the Pie Party. I knew that there would be other more successful pies and tarts if this one failed miserably, so I gave it a whirl. Again, I used Gluten Free Pantry Pie Crust which sadly did NOT cut it for me. BUT, it turned out to be the most delicious filling a girl who loves chocolate could ask for.

Dark Chocolate Hazelnut Tart
12 ounces good quality dark chocolate (70%), broken into chunks
6 Tablespoons butter
5 Tablespoons nutella
2 Tablespoons half and half or non-dairy creamer
1 cup hazelnuts

First, bake the crust according to the instructions. While the crust is baking, melt the chocolate and the butter over low heat in a saucepan. Stir constantly so as not to burn the chocolate. Add the nutella and the cream and stir until just incorporated. Remove from heat.

While the chocolate is melting, toast the hazelnuts until lightly browned. Place in a brown paper bag and shake around to loosen the nut skins. With the skins removed, place the nuts in a plastic bag and using a rolling pin or a hammer, smash so that some are whole, some are halved, and some are even smaller (it’s up to you).

When the crust is slightly cooled, place all the nuts in the crust then pour chocolate mixture over the top. Spread it out with a plastic spatula. Refrigerate for at least an hour. After 1 hour, cover with plastic wrap and leave refrigerated for up to 24 hours before serving.

Check out the texture in this picture: smooth AND soft, not crisp or breaky or too oozy:

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Goat and Beef Oh My Pie

Posted on December 12, 2011 by Salts Kitchen

As I’ve previously mentioned, my friend Suzette wanted a pie party for her going away fiesta. I daydreamed about what to make and then she tossed me a curve ball: how about savory since I don’t have much of a sweet tooth? I refigured my daydreaming. She requested something with meat, preferably lamb. I went over to the coop here and filled up my basket before (always a mistake) I went to the meat department just to find out they don’t usually carry lamb. But they DO carry goat. Yes, goat. So I made a goat and beef pie and it was dang tasty. Not just tasty for gluten free.

I only had part of the day off that day, I was making 4 other pies that afternoon, and it was right off the tail of Thanksgiving feast, I decided NOT to experiment in the crust: I used Pamela’s GF pie mix. I like this one for savory things as it rolls out well, you have the option of adding sugar, and I like that it’s basically just a mix of flours. As I’ve mentioned before, when it comes to GF, a “mix” doesn’t always mean a cop-out, so don’t go crazy or beat yourself up if you reach for a mix of flours.

Beef and Goat Pie
Pamela’s Gluten Free pie crust
1 small onion, chopped
3 cloves garlic, minced
1 carrot
1 parsnip
1 small potato
1 1/2 pounds ground beef and goat (I did 1 pound goat, 1/2 pound beef)
1 Tablespoon soy sauce
1 1/2 cups red wine
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 cup peas, fresh or frozen
4 Tablespoons cornstarch
2 Tablespoons butter (optional)

2 Tablespoons almond milk plus 1 egg

Follow baking instructions for Pamela’s Gluten Free Pie Crust. I used earthspread and shortening. Bake the bottom crust until just lightly browned.

Chop the onion into small chunks. Cut the potato, parsnip, and carrot in small cubes. Saute the onion until just translucent. Add the garlic and saute another 2-3 minutes over low heat. Add the potato and saute for 5 minutes, then the carrot and parsnip until all the vegetables are tender (but not mushy).

Add the ground meat to the vegetables and add 1/4 cup water (if it’s frozen). Cover and let simmer for about 10 minutes, stirring and breaking up the meat every so often.

Increase heat to medium. Add a pinch of salt, the soy sauce (wheat-free tamari), and let the meat get a little browned. Add the wine and simmer for 10-15 minutes. Add the spices and simmer over medium heat until the wine is reduced by about 1/4-1/2.

Preheat oven to 375. Add the peas. Then add the cornstarch, mixing thoroughly after each tablespoon. Add the 2 tablespoons of earth spread butter and mix well. Taste for salt and pepper. Pour the mixture into the pre-baked bottom crust. Roll out the top layer of dough and crimp the top into the bottom layer. Whisk together the milk and egg and brush the pie crust WELL. Score the top of the crust.

Bake for about 25-30 minutes or until the top crust is slightly browned.

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Thumbs Up Turnip Greens Pesto

Posted on December 8, 2011 by Salts Kitchen

I was going to wait to post this until next week but turns out I have a few friends who got turnips in their CSA boxes this week and they tend to throw away their turnip greens, so for you…

I spent a rainy Saturday at Boggy Creek Farm during Edible Austin’s Urban Farm Bike Tour and I learned all about the Japanese turnip.

Speaking to Carol Ann, the mama of Boggy Creek, she explained to me that they recently switched all their turnip production over to Japanese Turnips. She told me that rather than getting bitter as they get a bit big, these just stay sweet. Turnips weren’t my favorite, but like the ol’ brussels sprout, they’ve become a staple in my diet through the winter. I love roasted turnips as an afternoon snack, but I tend to toss the turnip greens in my compost.

While at the farm, I shared the afternoon with the oh so very lovely folks from Snack Bar here in Austin. The samples they were handing out to bike riders for the Urban Farm Tour were little cups of turnip panna cotta with lemon curd and turnip pesto. Sadly, they were full of dairy so I couldn’t taste them, but it sure gave me an idea. I bought 2 bunches of Japanese Turnips from the folks at Boggy Creek and ate them that very evening for dinner. I then blended the turnip tops into a delicious pesto.

I don’t know what happened, but this literally is my new addiction. I was eating it by the spoonful and finished the entire tupperware of it within 3 days. I look forward to making this over and over. I didn’t even have the chance to put this on pasta: I ate it on rice, on greens, on the roasted turnips, on a fried egg…

Turnip Greens Pesto
3 small-medium cloves garlic
Turnip Greens of 2 bunches (about 6 cups packed greens)
1/2 cup almonds*
1 Tablespoon pine nuts OR pecans*
1/2 cup olive oil
3 teaspoons lemon juice
1-1 1/2 teaspoons salt
sprinkling of pepper

Place garlic in your food processor. Add greens, smooshing down the sides with a plastic spatula until most of the greens are chopped. Add 1/4 cup olive oil and blend. Add nuts. Add the rest of the olive oil and the lemon. Add salt and pepper to taste. Use on pasta, as a salad dressing, as a dip, on rice…

*I might try half pecans and half almonds next time. I might also see how different it is if the nuts are toasted first. Just a thought!

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Rosemary Pecan Shortbread: A Holiday Treat

Posted on December 8, 2011 by Salts Kitchen


One of my favorite friends in all the land is Suzette. I’ve only known her for a couple of years but oh the things we do together. She’s always up for a night out, a night in, and most importantly, she is ALWAYS ready to try everything I make. She has constructive criticism about food and other various sundries (the jeans aren’t too tight, but I really don’t like them). She is also gluten free. We eat together. A lot. Suzette recently moved to New Orleans. There were a couple of going away parties, a few “ooh we have to try this place before I go” and some “let’s make sure we do this before you hit the road.”

The first of the going away parties was a potluck. I wanted to make something I hadn’t made before, something gluten and dairy free, and something for dessert but not too sweet (she doesn’t have a sweet tooth like I do). I also knew we’d be throwing her a going away pie party, so I wanted to do something a little different.

I still had rosemary leftover from Thanksgiving, and that sprig on my windowsill inspired me to make this Rosemary Pecan Shortbread. I overcooked the first batch, made a few updates and continued on. I like them, but I tell you what: there were folks that couldn’t get enough of them. Our friend Marc mentioned he ate 5 and then had to stop himself so others could have some too. So I’m writing these down to remember for next time, they were a good treat and I can imagine that they’d freeze well in dough form too. This would also be perfect for a (sugar-free) holiday gift.

Rosemary Pecan Shortbread
2 cups whole blanched almonds
1/2 cup unsalted, raw cashews
1 1/2 teaspoon rosemary
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sorghum
2 tablespoons arrowroot
6 tablespoons butter (earthspread of course)
5 tablespoons agave
1 cup pecans, lightly toasted
fleur de sel for sprinkling on top

Blend all of the dry ingredients (first 7 listed above) in a food processor. I used cashews in addition to the almonds just to mix things up, and I enjoyed the complexity of the different nuts. However, if you don’t have cashews or prefer all almonds- that would work just fine too.

Add the butter and agave and blend until completely amalgamated. Add the toasted pecans and pulse just until the pecans are the right chunkiness for you. I wanted them to stand out from the cookie base, so I stopped pulsing when they were just barely finely chopped.

Roll the dough into a log, about 3 inches in diameter. It will be very wet, but not sticky. Place in plastic wrap and stick in the freezer for 20-30 minutes. Preheat the oven to 350. Remove the dough from the freezer and slice into 1/4 inch-1/2 inch thick slices. Place on ungreased cookie sheet, sprinkle with a little fluer de sel and bake for 10-12 minutes.

Cool for at least 5 minutes before you try to remove from the cookie sheet. They’ll harden just enough to handle easily.

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Best Easy Pear Almond Tart

Posted on December 5, 2011 by Salts Kitchen

I love all things pear: pear sorbet, pear crisp, pear tarts… One of my favorite desserts has always been (for as long as I can recall) a French Pear-Almond Tart: usually poached pears tucked deep into frangipan. Since I was already making a handful of desserts for Thanksgiving, and gluten free crusts can take quite a lot longer than the gluten-full tart shells, I decided to create a different kind of tart but along the same vein. It turned out beautifully. It was, by far, my favorite dessert on the table, and made for a wonderful treat for breakfast the next day.

Although I knew exactly what I wanted to make and how I wanted to make it, I searched the internet for validation and saw several variations of the pear almond tart. I came across a blog new on my radar, Simply Gluten Free, and while I don’t often trust sources I don’t know, I went with an adaptation of her crust for her version of the Pear Almond Tart. I trust her as a source now! Yum. One of the better white crusts I’ve made lately.


Gluten Free Tart Crust, for 12-inch tart pan with removable bottom
Adapted from Simply Gluten Free
1 cup white rice flour
3 tablespoons potato starch
1 tablespoon tapioca starch
1/2 taspoon xantham gum
1/4 teaspoon salt
2 tablespoon sugar
8 tablespoons butter (since I use earthspread, it’s much easier to measure by tablespoon)
2-4 tablespoons ice water

Preheat the oven to 350 and lightly grease your 12-inch tart pan with a removable bottom. Mix all dry ingredients in a food processor. Add the butter and pulse until it’s well blended and looks like it’s forming little peas. Add the cold water, about 1 tablespoon at a time until the dough can stick to itself when pressed.

Form a ball with the dough and wrap in plastic. Refrigerate for 20 minutes to 1 hour. If you need to make it way ahead of time, take it out of the fridge just 10 minutes before it’s time to roll it. Roll the dough between two pieces of parchment paper. Use a little tapioca starch if you’re finding it sticks to the paper. Flip the dough into your prepared tart pan. I found that some of the pieces fell apart, so just put those back together with your fingers.

Bake the crust at 350 for 12-14 minutes.

Pear Almond Filling
1 hefty cup raw, blanched almonds
1/2 cup raw sugar plus 1 tablespoon
2 tablespoons powdered sugar
2 eggs
zest of 1 large lemon
1 teaspoon almond extract (optional)
3 ripe pears (I used comice and bartlett)

Clean out the food processor from the tart shell. Finely grind the almonds and the 1/2 cup sugar. When finely ground, add the powdered sugar and pulse. Add the eggs, the zest, and the extract and blend well. Pour the almond filling into the par-baked tart shell.

Peel the pears. Halve and core them. Slice each half into 1/2 inch slices on the diagonal (or however you see fit). Press the pears into the filling from the center out, so that it forms a star shape. Sprinkle the remaining sugar over the tart.

Bake at 350 for 20 minutes. Turn the heat up to 400 and bake another 5 minutes (I like the pears to have a little color). Viola, easy, gluten free, dairy free, impressive tart.

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Pumpkin Cheesecake: All flavor, no dairy, no gluten, no stomach ache…

Posted on December 1, 2011 by Salts Kitchen


I was oh so very timid to actually make this recipe gluten and dairy free. I mean, let’s face it, pumpkin cheesecake and graham cracker crust isn’t exactly gluten and dairy free friendly. It’s not an easily adapted recipe, nor is it one that you want to alter the flavors too much. I thought and thought about it and decided I would just give it a try. There would be other back-up desserts anyway if this turned out inedible.

The crust was a snap: the same gingersnap crust I used for Paola’s Key Lime Pie. It was a delight indeed. For the cheesecake, I decided to minimize the amount of ingredients. I didn’t want to have to use imitation sour cream or find alternatives to milk, cream, or anything else in addition to the toffuti cream cheese I knew I would have to use. Fortunately, the joy of a pumpkin cheesecake is that the cake reflects the pumpkin flavor and the delicious spices. While I do make do with imitation cream cheese, it certainly isn’t the same thing and I don’t want the “well it’s good for gluten free and dairy free” discussion around my dinner table. I just want there to be the “it’s really tasty” conversation.

So here’s what I did and how I did it. It turned out quite well. I would have baked it a little less time and I think I would have liked a little bit more pumpkin in there. BUT everyone else said they liked it exactly as is.

Pumpkin Cheesecake
3 8-ounce packages of cream cheese (I use Tofutti, available at most grocery stores)
1 cup sugar
1/4 cup brown sugar, lightly packed
4 large eggs
1 1/4 cup pumpkin puree*
1 teaspoon vanilla
1/4 teaspoon ginger*
1/2 teaspoon cinnamon
1/4 teaspoon allspice*
pinch of salt
4 teaspoons sweet (glutinous) rice flour

Preheat oven to 350 and lightly grease a springform pan. Press gingersnap crust into the pan. This time though I doubled the amount of gingersnaps and added another tablespoon of the melted butter, but changed nothing else.

Beat the cream cheese with an electric mixer until fluffy, about 2 minutes. Add the sugars and beat until blended. Beat in 1 egg at a time. Add the pumpkin, vanilla, and spices and beat until just incorporated. Add the rice flour. Pour into the prepared crust and bake for 1 hour. Turn the oven off, cover the cheesecake, and leave in the oven for another 15 minutes, until just set.

Chill for at least 3 hours, or overnight. The crust held up very well overnight.
*I would double the amount of spices and add another 1/4 cup pumpkin next time.

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