Homemade Strawberry Almond Milk

Posted on November 10, 2013 by Salts Kitchen

strawberry milk
I met my friend Emily at the age of 8. We had tea parties, we picked flowers, and we may have also tortured snails and slugs in the yard. I reminisce about things sporadically but there’s one thing I had completely forgotten from way back until now: strawberry milk.

Over the years, I spent many-a-weekend accompanying Emily and her family up to her grandparents’ house in Montecito. “Gaga” and “Papa” weren’t always at the house, but there were certain things I came to expect there. The squeeze bottle in the fridge of sweet, sweet, strawberry syrup was my favorite. Even trips during college included mixing the strawberry concoction into milk.

When I wasn’t in Montecito I never really thought twice about it. But this week I had these great strawberries on their last leg and it came to me. I decided to try my hand at recreating it but perhaps with a more refined palate. This version is simple, has no added sugar, and is packed full of sweet strawberries. So here I am, years later with a strawberry milk drink in my hand thinking about those weekends at Gaga and Papa’s place.

Emily: I hope you make this for your boys and I hope they like it as much as I do.

Homemade Strawberry Almond Milk
1 1/2 cup whole almonds, soaked overnight
3 1/2-4 cups of water
8-10 strawberries, hulled and quartered*
2-3 teaspoons honey

Discard the almond soaking water and rinse the almonds until the water is clear. Place in a blender with 3 1/2 cups water and blend thoroughly.

Place a fine-mesh sieve over a bowl. Line the sieve with a piece of cheesecloth large enough to fall over the edges. Pour slowly through the cheesecloth. Push the liquid through the cloth with a wooden spoon. When all of the liquid appears to have gone through, pick up the cheese cloth in your hands and squeeze the excess liquid into the bowl. There will be plenty more.

Add the chopped berries to the milk and 2 teaspoons of honey. Blend with an immersion blender, in a blender, or simply muddle it if you like it chunky. If you like it sweeter, add more honey.

Serve chilled. This also works with blackberries but strain the milk in order to remove some of those berry seeds.

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Thanksgiving Round Up Part I

Posted on November 7, 2013 by Salts Kitchen

Somehow Thanksgiving is almost here and this year I’m headed to the folks’ place. Since I’ll be getting on a plane in just a couple of weeks and the days and nights will be packed, I need to tell my mother what to stock the house with for my “special needs” recipes.

The wonderful thing about my parents’ house and most especially about my mother is that gluten-free and dairy free are easy. No stretch here. No crazy substitutions and nothing I drool over while sadly eating some dry nothingness. Nope. Yes, my sister will likely make her famous pecan tart and my brother might make his amazing yeast rolls, so we have to be extra sure that there is plenty for me and my dietary needs cousins to feast upon.

Appetizers
Walnut Paté
Stuffed Mushrooms
Roasted Beet Hummus

Starters and Sides
Salad of Chicories, Celery, Dates, Pecans, and Pomegranates
Savory Tart of Melted leeks and Roasted Tomatoes
Butternut Squash Galette
Green Garlic Olive Oil Mashed Potatoes
Wild Rice Stuffing with Sausage and Wild Mushrooms

Dessert
Cold Front Bundt
Apple Apple Cake
Boozy Bourbon Pecan Pie
Chocolate Hazelnut Torte
Flourless Chocolate Torte

What to do with that leftover turkey carcass? Make stock.
And those leftover cranberries? Cranberry Breakfast Cake.

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Green Tea Chai Ice Cream

Posted on November 3, 2013 by Salts Kitchen

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It’s official. Of all the ice creams I’ve ever made, this might very well be my favorite. I cannot count how many times I had to lick the spoon clean.

It started when my friend Rajiv handed me a ziplock bag of green tea his mother brought him from India. “It’s very strong” he warned me. I brought it home and immediately made this. I’m trying really hard to save him some, but it’ll be gone by morning at this rate.

An added bonus: After I made the mixture and strained the ingredients, I steeped them again and again in hot water for a delicious afternoon chai. Oh so good. I literally cannot get enough.

Green Tea Chai Ice Cream
1 can coconut cream
6 cloves
8-10 whole black peppercorns
10 cardamom pods, smashed
1/4 teaspoon nutmeg
1 cinnamon stick
3-5 inch fresh ginger, chopped and bruised
pinch of ground cinnamon
pinch turmeric
1/4 cup honey + 1 Tablespoon + more to taste
1 Tablespoon strong loose leaf green tea
1 cup almond milk

Bring the coconut cream, all of the spices, and the honey to a low boil. Simmer over low heat for 15 minutes. Remove from the heat, add the green tea, cover, and let steep for about 5-8 minutes. Add the almond milk. Strain through a fine mesh sieve and reserve for later use.

Taste for the spices you like. I tend to go heavy on the cardamom and ginger and very light on cinnamon and cloves.

Chill completely before following instructions for the ice cream maker.

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Nut and Berry Biscuits

Posted on October 23, 2013 by Salts Kitchen

scones
I have no idea what to call this delicious cookie/scone/biscuit/breakfast treat. It originally came from Elana’s Pantry as a Muesli Scone, but it has gone through so many changes since I started baking it that I can’t justify calling it the same thing. It’s a new ball game. All I know is they’re simple and amazing: addictive, sugar-free, grain-free, dairy free, and packed full of protein. Try these and tell me what you think they should be called.

Nut and Berry Biscuits
makes about 2 dozen biscuits
2 cups almond flour
1 1/2 cups cashews
1 teaspoon baking soda
pinch of salt
2 eggs
2 teaspoons orange zest
4 Tablespoons maple syrup
1/2 cup cashews, chopped
1/2 cup walnuts, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cranberries or cherries
3 Tablespoons sesame seeds
3 Tablespoons sunflower seeds

Preheat the oven to 350 and line a baking sheet with parchment paper. In a food processor, blend the almonds, 1 1/2 cups of the cashews, baking soda, and salt. Blend until fine.

Pulse in the egg and maple syrup. Transfer to a large bowl. To the nut mixture, add the remaining ingredients and mix with a fork or your hands.

Drop tablespoon-sized dollops onto the parchment paper. I prefer the non-perfect shape so I simply plop a dollop on the paper and push into the shape I want. Bake at 350 for about 10-12 minutes.

Cool completely and enjoy.

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Pasta alla Norma

Posted on October 15, 2013 by Salts Kitchen

alla norma alla norma II

This is a recipe I fell in love with during my semester in Italy a million years ago. Our Regional Cooking Instructor was a master. I tasted everything we made, relished everything he brought us, and went every place he suggested: those “authentic” places senza touristas (hey, it’s been awhile and my Italian is rusty).

Pasta alla Norma is a Sicilian dish from the region of Catania. It’s one of the more simple dishes we made but it made a lasting impression. I remember how the classroom smelled when we added the eggplant to the oil, how fragrant the tomatoes were we bought that morning, and most of all I remember it being the first time I ever enjoyed eggplant. It changed my eggplant world. It was as if something shifted in my brain and I decided that morning I would like eggplant from there on out. I am still very particular about the eggplant I cook and eat but as the season is upon us, I pull out my notebook of recipes and serve this one up. It’s still a favorite and a big crowd pleaser too.

I made this version with Le Veneziane and my friends were in disbelief that it was gluten free. This spaghetti had the best texture and flavor and worked perfectly with this dish. Even if you’re not gluten free, I might suggest a corn pasta.

Pasta alla Norma
2 large eggplants, sliced into bite-sized pieces
1 medium onion, chopped
1 1/2 pounds tomatoes, peeled and chopped
2-3 cloves garlic, chopped
1/2 teaspoon chili flakes (or more to taste)
1 cup of basil, torn
salt and pepper
1 pound corn pasta
plenty of olive oil
ricotta salata or pecorino (any salty-hard sheep cheese will do)

Sprinkle the sliced eggplants with salt and leave them in a sieve to drain while you prepare the sauce*.

To make the tomato sauce, heat 2 tablespoons olive oil in a large skillet. Add the onion and saute until soft. Add the tomatoes and garlic along with a pinch of salt and the chili flakes. Cook over low-medium heat for about 20-25 minutes. Stir occasionally. The sauce is done when the tomatoes have broken down and it has thickened. I like to use the hand-held immersion blender for a moment or two for the consistency at this point. But that is up to you. Add half of the basil to the sauce.

Rinse the eggplant and squeeze the excess water and salt out with your hands. Don’t worry about the shape. In a clean skillet, heat enough olive oil to make about 1/2 inch depth in the pan. When it is nice and hot, add the strained eggplant. Fry quickly until the eggplant is browned. Remove the eggplant onto paper towels or brown paper bags to drain a bit. Make sure the eggplant is completely soft and not at all spongy.

Boil the pasta in plenty of salted water and strain. Toss the pasta with the tomato sauce. Place eggplant atop the pasta and then the remaining torn basil. Grate ricotta salata on top to your liking.

*If you know the eggplants are not bitter at all, you do not need to sweat them. You can go straight to frying them. Here in Texas I suggest sweating them first.

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Chocolate-Hazelnut-Espresso Ice Cream

Posted on July 14, 2013 by Salts Kitchen

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And another ice cream treat…We now have a freezer full of ice cream. Ice cream party anyone?

Chocolate-Hazelnut-Espresso Ice Cream
1 can coconut milk (1 1/2 cups)
1/2 cup boiling water
1/3 cup strong brewed (decaf) espresso
1 scant cup sugar
1 cup unsweetened cocoa powder
pinch of salt
1 teaspoon whiskey (or rum)
1/2 cup hazelnuts

Heat the coconut milk, water, and espresso over medium-high heat until it reaches a low boil. Turn heat down and slowly whisk in the cocoa powder and then the sugar and salt. Whisk over low heat until completely smooth. Remove from heat and add the whiskey. Chill completely.

While the mixture is cooling, toast the hazelnuts. They should be slightly browned and fragrant. When toasted, rub the hazelnuts together in your hand until the skin is removed. Don’t worry if some of the skin remains. Chop hazelnuts.

When ice cream mixture is completely cool, add hazelnuts and freeze in an ice cream maker.

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Nectarine, Brown sugar, and Toasted Almond Ice Cream

Posted on July 7, 2013 by Salts Kitchen

ice cream The past couple of months have been insane. I mean the kind of overwhelming that makes you take a deep breath, look down to make sure your feet are still on the ground, and double-check that you’re even still yourself (even if you don’t feel remotely like it).

Comfort food anyone? With several nectarines and peaches in the fridge getting too soft, a can of coconut milk, and a handful of almonds, I had pretty much everything in the house to make an ice cream treat. So I did. I like my ice cream a little icy, if you like yours creamier, this works well with coconut cream instead of the coconut milk (found in Asian grocery stores).

Nectarine, Brown Sugar, and Salted Almond Ice Cream

2 cups nectarines (approximately 3 large nectarines or 5 small peaches)
1 can coconut milk
1/3 cup brown sugar
1/4 cup almond milk
2 egg yolks
3 teaspoons lemon juice
1/4 cup raw almonds, chopped
1/2 teaspoon salt

Remove pit from nectarines and chop or tear fruit into large chunks. Do not worry about peeling the skin.

In a saucepan, heat the coconut milk and the brown sugar over medium heat. Stir until the sugar is melted and milk comes to a low boil. While the coconut milk is heating, beat the 2 yolks with the almond milk. Add about 1/4 of the coconut milk a teaspoon at a time into the heated egg mixture. This will prevent the eggs from scrambling. Now add the egg mixture into the saucepan with the remainder of the coconut milk. Add the nectarines.

Blend the fruit and milk mixture with a blender (handheld if you have one). Remove from heat and chill completely. While mixture is cooling, heat a skillet over medium heat and add chopped almonds and salt. Mix until the almonds are toasted.

When the milk and fruit mixture is cool, add the lemon juice and the toasted almonds with just the salt that has stuck to them, throw remaining salt away. Put mixture in ice cream maker and freeze according to instructions.

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Grandpa’s Coffee Cake

Posted on June 27, 2013 by Salts Kitchen

coffee cake

My grandfather was the one that always answered the phone. There was a routine to our 3-minute conversations. He called me “Reeebecca”. He smiled through the phone and you could picture him in his beige cardigan, standing in the dark kitchen of the condo and holding the old phone. He laughed out loud. Frequently.

He tried everything I made no matter what. He’d ask what I had created and then that’s the food he put on his plate. Once, he couldn’t get enough of the coffee cake I made at a brunch. Through high school and then when I’d come home from college, I’d make the cake and bring a tray of it over to the condo. He liked each piece with butter.

Six years after he has gone, I’ve made a platter for Grandpa Lou. I wanted it to be exactly the same as he (hopefully) remembered, so I found a cup-for-cup flour and used it. I made this recipe a couple of times just to be sure it worked. It isn’t exactly the same, but it is definitely tasty and my non-gluten free friends enjoyed it too. If he were still here, I would make a whole tray for him again and I would take it over to the condo to sit and eat with him.

The recipe is originally from the Café Beaujolais Cookbook . I’ve been making this since I was a child and over the years I have adapted some things. So here’s my version made gluten free.

Café Beaujolais Coffee Cake
2 1/4 cup gluten free flour (I used Domata)*
1/2 teaspoon salt
2 teaspoons cinnamon, divided
1/4 teaspoon ginger
1 cup brown sugar, lightly packed
3/4 cup white sugar
3/4 cup grapeseed oil
1 cup walnuts, chopped
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, beaten
1 cup yogurt*

Preheat the oven to 350 and grease a 9×13 pan.

Mix together the GF flour, salt, 1 teaspoon of the cinnamon, ginger, and sugars. Mix and break up any lumps. Add the oil and mix. Remove 3/4 cup of this mixture and to it add the remaining 1 teaspoon of cinnamon and the nuts. Set aside.

To the remaining flour mixture, add the baking soda and baking powder and mix well. Add the egg and yogurt and mix.

Pour the batter into the pan. The gluten free flour made it slightly harder to “pour”, so use a spatula and spread the batter out to reach the ends of the pan. It will be just 1-2 inches thick (it puffs up quite a bit). Sprinkle the walnut mixture over the top and bake for 40-45 minutes.

*If you use a thicker yogurt, like a Greek yogurt, add 2 Tablespoons milk or milk substitute.

Grandpa Lou 4.24.17- 6.30.07 Grandpa Lou 4.24.17- 6.30.07

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Tortilla de Acelga

Posted on June 20, 2013 by Salts Kitchen

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Miramar is a small seaside town just outside of Mar Del Plata, Argentina. It’s where Argentines go for the summer to relax, unwind, avoid the the city’s oppressive heat, and to be with family. I went in February for about a week of my 3 week journey from Patagonia to Buenos Aires. My cuñado (brother-in-law) grew up spending his summers with family and friends in their cabañas here on the Atlantic Ocean. There’s a routine, an art to the relaxation at the beach here. It involves not planning a thing. It involves a lot of food. And it involves many hours on the sand and in the water. Liesurely breakfast of media lunas and café (sin leche please) followed by a stroll down to the water. Lunch in the cabaña or back at home. Swim, swim, sleep, swim. Head to the cabañas for family teatime with cakes and alfajores. Home for a shower and a rest. Out to dinner or grilling on your own parilla. Repeat.

On day 1 in Miramar the family took us to Rotimar. Here we picked up lunch and snacks for the day. My favorite thing: Tortilla de Acelga (Swiss Chard Spanish Tortilla). I couldn’t get enough of it. Neither could my (then) 1-year old nephew. We shared a large portion more than once and now that I am home, I’ve decided I need to recreate it. Next step? Bringing some to Eliseo for the ultimate test: will he eat mine with as much relish?

This week I made it for a picnic in the park. It’s a very versatile dish. It’s simple, tasty, and of course naturally gluten and dairy free.

Tortilla de Acelga
1 large bunch swiss chard (any color)
1 small onion, chopped finely
5 eggs
4 Tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
salt and pepper

Chop off only the very tough ends at the end of the chard. In a pot of boiling water, cook the chard, covered, for about 2-3 minutes. Strain and set aside to cool.

Heat 3 Tablespoons of olive oil in a 9 or 10 inch non-stick skillet. You can go slightly bigger or smaller depending on how thick you want the tortilla, but it will change the cooking time. Saute the onion in the olive oil until translucent. While the onion is cooking, squeeze out any excess water from the swiss chard. Dice the chard, including the stems. When the onions are cooked, add the chard and saute together until mixed (just 1-2 minutes).

In a mixing bowl, whisk the eggs, nutmeg, salt, and pepper together. Add the chard/onion mixture, mix and let sit for a few minutes. Wipe out the saute pan and coat with the remaining 1 Tablespoon of olive oil. Over low-medium heat, pour the egg mixture into the saute pan. Cook over the low-medium heat until the tortilla starts getting solid around the edges, but not brown. Now watch carefully and when the center of the tortilla is no longer liquid, you are ready to flip it.

Use a flat surface such as a lid or a cutting board that is large enough to cover the skillet, but small enough to handle. Tightly hold the cutting board to the skillet and flip. Then slide the tortilla gently back into the skillet, now upside down. Cook just for another 3-5 minutes over low heat.

Serve cold or at room temperature.

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Never Thought I’d See the Day… Vegan and GF Mac n’ Cheese

Posted on June 3, 2013 by Salts Kitchen

mac and cheese

Seriously though. I never thought I’d be eating gluten free and vegan macaroni and cheese. Isn’t that just straight up gluten and dairy? Mac’n’Cheese is a comfort food though and sometimes you need a little comfort.

It’s what we ate when mom wasn’t home to cook for us. I remember my sister reading the instructions on the back of the Kraft box while I poured the noodles into the boiling water while standing on a stool. If dad was home alone with us, it was that, ordering in, or pan scrambled eggs. So we had Kraft Macaroni and Cheese every so often. But I never dreamt of eating it since becoming gluten and dairy free.

Recently though, I walked into a store (way too hungry) and there wasn’t much I could eat. With few other choices, I settled on the vegan and gluten free mac’n’cheese. I was pleasantly surprised. I decided to recreate it at home more to my taste (and not for $8 for a small container of it!). Here’s what we like the best over in this house. It works the next day for leftovers too.

Vegan and Gluten Free Mac’N’Cheese
1 cup cashews
1 piece garlic
2 teaspoons lemon juice
1/2 cup grapeseed oil
1/4 cup extra virgin olive oil
1/4 almond milk
2 teaspoons salt
pinch of pepper
3 heaping Tablespoons nutritional yeast
2 teaspoons garlic powder
1/4 teaspoons turnmeric, optional for color
1/4-1/2 cup water
2 cups broccoli, optional

For the topping (optional)
2 slices gluten free grainy bread, toasted
1-2 teaspoons vegan butter
salt and pepper
1/4 teaspoon chili flakes

9 ounces gluten free, 100% corn pasta

In a food processor, blend cashews until fine. Add garlic and lemon juice, blend. With the motor running, add the oils and then the milk. Next, add the salt, pepper, garlic granules, nutritional yeast, and turmeric if desired. With the motor running, add a little of the water at a time until the texture is smooth, creamy, and still thick. Scoop the “cheese” mixture into a container and set aside.

Preheat the oven to 375 and grease a 9-inch baking dish. Bring a pot of salted water to a boil. If you’re adding broccoli, boil this for just a couple of minutes now. Set aside. If skipping broccoli, move on to boiling the pasta. I made this version with Schar Pasta, Bionaturae, and the final version with Le Veneziane (penne, pictured). All great options: not just “good for gluten free”. Drain the pasta and reserve some of the cooking liquid.

Wipe out the food processor to use for making the breadcrumb topping. Combine the topping ingredients in the processor and blend until fine crumbs.

Combine the pasta, 1 1/4 cup of cheese sauce, broccoli, and 2 Tablespoons of the reserved liquid. Mix until completely combined. If it needs to be smoother, add more of the hot water. If you want it cheesier, add up to another 1/2 cup of the sauce.

Pour the pasta into a 9-inch baking dish, sprinkle the breadcrumbs on top. Bake for about 20 minutes. Serve hot.

Keep any remaining cheese sauce in a jar in the fridge for up to 2 weeks. Add to hot pasta whenever you need your mac’n’cheese fix.

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