I cook you a nice pie
The twins
Lyn loves gluten free me I can take it or leave it although I now notice how the gluten effects me.
I still think most gluten free bread is dry and crumbly, like saw dust was how the man sitting beside me at the class described it. We both got the disapproving look from his wife and probably mine beside me.
We mentioned Abigail’s bakery in New Hampshire– they do have good bread but it is hard to find so we get it shipped to us. Then there is Twist in Millis, MA tried once was impressed.
Anyway at the class they made this which turned Lyn on, I finished half and gave the rest to her it was good but I’m not much of a desert person.
Fantastic, flavorful dishes that just happen to be gluten free.
Orange Almond Cake with Fresh Oranges in Toffee Syrup – Stonewall Kitchen
This was taken off the web looks close to what we had.
Ingredients
Variations: 1 Tbsp. poppy seed, substitute 3 medium mandarins for the oranges
How:
Preheat oven to 325
Grease and line (with parchment paper) the base of eights small heart shaped pans or one 9 inch springform. – good place to pick up spring forms pans are at yard sales everyone buys these with high hopes uses a few time then sells at their yard sales.
Place two whole oranges in a sauce pan and cover with water. Bring to a boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters discarding any seeds, than place the chunks into a blender and puree until smooth.
Beat eggs with sugar until thick, than add the orange puree, ground almonds and baking powder and mix well.
Pour into the prepared pans and bake for 25 minutes for the small pans and 1 hour for the large pan. Leave the cake to firm up in the pan for 20 minutes, then turn out onto wire rack, remove baking paper and flip over to finish cooling, top side up. This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.
To serve, sift confectioners’ sugar on top. You can also decorate with orange zest and flaked almonds if desired.
Fresh Oranges in Toffee Syrup
Ingredients
4 oranges
1 cup superfine sugar
½ cup water
½ cup water, extra
1 Tbsp. Cointreau
How
Peel oranges thickly, leaving no white pith. Slice segment and place into large bowl
Place sugar and water into a sauce pan and stir over medium heat to dissolve.
Once the sugar is dissolved, increase the heat to boil, without stirring, until the syrup is a light golden color. Remove the pan from the heat and add the extra water, taking care as the syrup will spit a little. Return the pan to the heat and stir to devolve toffee, and then remove from the heat and leave to cool. Stir in the Cointreau.
Half hour before serving , put the toffee syrup over the oranges.
Server with sweetened mascarpone or as an accompaniment to the Orange and Almond Cake
This was another dish from the cooking class I had a small port tenderloin leftover that I was going to grind for pork burgers but decided this would make a great meal for two Fantastic, flavorful dishes that just happen to be gluten free. I also have some chicken thighs and I’m a sucker for 5 spice and chicken so those were thrown in the marinade also. Beware I pan seared the chicken first but all the ingredients took to shall we say really caramelized – which was good in a way, I ripped off the skin after and did not eat – but I love the crispy crunchy chicken skin I mourned for a tiny time.
Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen
Ingredients – this is the complete recipe – I grilled the pork and roasted veggies
Marinade
How
Mix together all the marinade ingredients in a glass bowl or my favorite plastic bag. Add the pork and turn to cover evenly. Cover and refrigerate overnight.
Preheat the oven to 350
Drain the tenderloins, discard the marinade. Heat oil in fry pan and sear on all sides. Transfer pork to an oven proof dish and roast until cook to your liking about 15 minutes. Note: I skipped this part and finished on the BBQ.
Remove the pork tent loosely and let stand for at least 10 minutes before serving.
If you did in oven, deglaze pan with white wine add stock and simmer gently until reduces, If you prefer, thicken the sauce with the cornstarch, Adjust seasoning with a little orange juice, soy sauce or maple syrup.
Unwrap the pork tenderloins add juices to sauce than carve into slices, Server with sweet potatoes and pumpkin mash and stir fried Asian veggie.
I can’t wait until fall so I can do this in the oven or better yet roast in pan right on the BBQ now that’s a good idea……
Did you realize that sweet potatoes and Yams are never in season at the same time?
Another vacation past and enjoyed the escape. On one segment of the trip we went to the Strawberry Banke, during our 2 day visit to the Portsmouth area we found that all roads lead to this place I had never heard about it but was on Lyn’s bucket list. One of the things we both enjoy is going to a cooking class at the Stonewall Kitchens in York Maine this time they had a “This is gluten free? class. Enjoyed the personable touch of Chef Patty Roche and shared that neither of us enjoy the art of baking…too measured I said and we both nodded in full agreement. There were a few things for this class will mention stonewall kitchen in each title. This is more for me than anyone.
Fantastic, flavorful dishes that just happen to be gluten free.
This picture was taken from net not the actual dish we were served. But looks close
Ingredients
Dressing
How
Soak vermicelli – use package directions, drain and chop into shorter lengths
Brush steak with sesame oil and charbroil or pan fry over high heat until cooked to your liking. Rest steak for 10 minutes and slice thinly
Combine all the dressing ingredients, stirring to dissolve sugar, Pur the dessing over the saled , tos to coat and serve at room temperature.
Strawbery Banke Museum, in the heart of historic downtown Portsmouth, New Hampshire, is an authentic 10-acre outdoor history museum, listed on the National Register of Historic Places and dedicated to bringing 300+ years of American history to life.
Strawbery Banke is a place to learn about architecture, heritage plants and foodways, traditional crafts and the tools, clothing and collections people used for everyday life in the 1600s, 1700s, 1800s and up through 1954 when the site was saved from urban renewal.
The Museum is a place for children, adults, multigenerational families and groups to gather to explore heritage gardens, historic buildings and crafts, preservation programs, hands-on activities, the stories told by costumed role-players,traditional crafts and the changing exhibits that offer hours of fun and discovery. The Museum’s restored buildings and open space invite visitors to immerse themselves in the past.
Strawbery Banke is a sustainable place that preserves and enlivens three centuries of war and peace in the same New England waterfront neighborhood. Each year the Museum welcomes 75,000 visitors, members, schoolchildren and volunteers who love New Hampshire history for daily programs, exhibits and signature special events from May through December.
Sitting on the deck listening to the birds talk I heard the familiar sound of those horny little bugger’s. Heat bugs first if the season for me. Just means my herbs, flowers, blueberries and tomatoes are ready or soon to be. Just made great ready salad with Thai basil, chives, oregano and far east cilantro (new find) to spice up my lunch.
Started from seed
Saveur Daily: Black Bean Burger with Salsa Fresca and Avocado Crema. http://google.com/newsstand/s/CBIwhcD6nh8
Gourmet Dad, Don’t Let The Title Fool You 