Category: Food

Food. Eaten. Made. Discussed. All gluten-free.

July 12, 2011

buckwheat popcorn rolls

The first time my dad made popcorn bread, I thought it was the most ridiculous thing. You pop corn and then grind it up and bake it in bread. That is crazy talk. Plain old, crazy talk.

But it is good. Well, for gluten-free bread. My dad has made several hundred loaves of this bread. He uses plain air-popped popcorn and his trusty all purpose gluten free flour. And his bread maker. Well, I can’t make air-popped pop corn, so, I brought home a free refill on my popcorn from the theater. I also discovered (after measuring everything out), that the bread maker I was given was too small for this loaf. So, I improvised.

And dad, I made it even better than you do.

Next time you go to the theater, get the large popcorn and get it refilled as you leave the theater (if your theater gives you free popcorn), you will then have the most exotic ingredient in this recipe.

Buckwheat Popcorn Rolls

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Recipe Type: bread

Author: Mary Fran Wiley

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 6

This might have originally come from Jules’ Nearly Normal kitchen where my dad gets his flour. However, this recipe varies a bit from the original. The buckwheat and sorghum give it a nutty, whole grain flavor. This should make 10-12 small rolls.

Ingredients

1 cup Hot Water
12 grams (2 Tablespoons) Flaxseed Meal
2 Eggs Slightly Beaten
1 Cup Plain/Vanilla Yogurt
1 Teaspoon Apple Cider Vinegar
3 Tablespoons Olive Oil
3 Tablespoons Honey
1Teaspoon Baking Soda
2 Teaspoon Baking Powder
1 Teaspoon Sea Salt
1.5 Tablespoons Active Dry Yeast
57 grams (⅔Cup Dry Milk)
1 Cup Popcorn Flour*
100 grams (½ Cup) Brown Rice Flour
40 grams (1/3 cup) buckwheat flour
50 grams (3/8 cup) sweet white sorghum flour
40 grams (3 tablespoons + 1/2 teaspoon) sweet white rice flour
30 grams (1/4 cup) tapioca starch
30 grams (1/4 cup) corn starch
20 grams (3 tablespoons + 2 teaspoons) flax meal

Instructions

Preheat oven to 350 degrees. Grease & flour (use some white rice flour for this) a muffin tin.
Mix hot water, 12 grams flax and yeast. Let sit for 10-15 minutes.
Mix remaining wet ingredients in a large mixing bowl.
In a separate bowl, whisk together dry ingredients.
Combine wet ingredients, dry ingredients and yeast mixture.
Divide evenly among the wells of a muffin tin.
Bake for 20-30 mins. The rolls are cooked when a toothpick comes out clean.

Notes

Popcorn flour is made simply by putting popcorn into a blend and grinding it into a coarse meal. The fluffy-ness of the popcorn should not be completely destroyed.

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2.1.7

July 10, 2011

Brownies with whiskey caramel

I was going to bake today. There were figs at Costco. And I heart figs.

I got them home and took a bite of one. It tasted awful. So, I grabbed a second one. Same deal. They tasted like clothes left in mothballs smell – old and musty. One after another, I cut into them. And they were all spoiled.

So, I have this recipe for you today. A decadent brownie with a swirl of whiskey caramel.

I made this up for a 4th of July cookout, but it took a few days to decipher my notes… (as you can see they are kind of jumbled)

Brownies with Whiskey Fudge Swirl

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Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 24

Decadent brownies with cocoa, butter, sugar and flour.

Ingredients

105 grams (1 1/4 cups) cocoa
305 grams (2 sticks plus 5 1/2 tablespoons) butter
1 cup + 1 tablespoon sugar
500 grams (2 1/2 cups plus 1/2 tablespoon) sugar
105 grams (1/2 cup brown sugar)
5 eggs
10 g flax
40 g sweet white sorghum
20 g brown rice flour
20 g white rice flour
30 g tapioca flour
30 g sweet rice flour
1/2 cup caramel sauce
2 T whiskey

Instructions

Preheat oven to 350 degrees. Grease parchment paper and line a 9×13 pan. Melt together butter, cocoa and granualted sugar. Remove from heat and mix in brown sugar. Mix in 2 eggs. Once they are incorporated, mix in the remaining 3. DO NOT BEAT! You want fudge, not cake.
Mix together caramel and whiskey. Pour batter into pan and then drizzle with caramel sauce. Drag a toothpick through the drizzle to create a marble effect.
Bake for 35 minutes. DO NOT OVERBAKE! No one likes a hard brownie.

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1.2.4

July 6, 2011

GF Ratio Rally: Pasta with Pink Vodka Sauce

This is the kind of discovery that I can’t believe that I am still having. Fresh. Pasta. Oh em gee. For realz. Ok, I’ll stop.

For this month’s Ratio Rally, we all made pasta. I don’t want this one to end. I also want to keep this secret formula for myself. It is that good. Each time and with each ratio it was good. So very, very good. I am going to make lasagna with fresh noodles before this post goes live just so that I can bask in the glory of fresh pasta. I am Irish. And British. And German. And Norwegian. I am definitely not Italian. We had a pasta maker in the house growing up, and we made fresh pasta a couple of times, but it wasn’t really our thing. I make a mean potato anything. And some delicious gluten free spaetzle. And desserts, I make the best desserts.

But fresh pasta? Who does that? Apparently, I do. Pasta is so easy to make. Some flour, some eggs and some getting your hands dirty.

The ratio that I used is 3:2, flour:eggs (from Ruhlman), but it wasn’t so simple this month. I tried his ratio. The pasta was a little dry. Water made it pliable, and it was delicious, but it was too finicky to share with you. I tried a different ratio. This one was 8:5 with a splash of olive oil. I also tried a flour combination used by my favorite dry pasta. With brown rice and soy pasta, I was so close that I could taste victory, but I could also taste beans and olive oil. The third time was the charm. Thank you Gluten Free Girl & The Chef cookbook. More yolks, less whites. I replaced an egg with 2 yolks and found the texture I was looking for. If you are interested in how she tackled pasta, check out her cookbook – her’s has olive oil and a different array of flours.

I apologize now for what I am sure will be an excessive amount of pasta recipes. Today, I paired my fresh gluten free pasta with a pink vodka sauce, which despite the cream is actually a fairly light tasting sauce. (Actually, I just needed to use the vodka that I bought for my pie crusts for something else to justify the purchase).

The pasta freezes exceptionally well, so once it has partially dried, put it in individual baggies in the freezer. When you want a quick dinner, boil a pot of water and add the still frozen noodles. They need about 5 minutes to cook, and with some olive oil, oregano and parmesan cheese, you have an almost instant dinner. Now, go make some pasta, you’ll be glad you did.

My recipe is after the list of this month’s participants. The Ratio Rally was hosted this month by Jenn of Jenn Cuisine.

Brooke | B & the boy! – Ravioli w/strawberry filling and chocolate berry sauce
Caneel | Mama Me Gluten Free – Multi-grain Fettuccine
Pete and Kelli | No Gluten, No Problem – Tortellini
tbdgretchen | kumquat – vegetable lasagna
Jenn | Jenn Cuisine – Tagliatelle with Smoked Salmon, Peas and Parmesan
Lisa from Gluten Free Canteen – lokshen kugel
Meaghan | The Wicked Good Vegan – vegan gluten-free homemade pasta, in Creamy Artichoke Tagliatelle
Meg | Gluten-Free Boulangerie – Fettuccine with sun-dried tomatoes
Silvana Nardone | Dishtowl Diaries – Lemon-Poppy Pasta with Tomato, Corn and Basil
Tara | A Baking Life – Rag Pasta with Wild Mushrooms and Spring Onions

Fresh Pasta with Pink Vodka Sauce

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Recipe Type: Entree

Author: Mary Fran Wiley

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 2

Nothing beats fresh pasta. Nothing.

Ingredients

15 grams ground flax
60 grams brown rice flour
65 grams sweet white sorghum flour
40 grams sweet white rice flour
30 grams tapioca starch
1/2 teaspoon salt
2 eggs
2 yolks
1 14oz can of diced fire roasted tomatoes (buy the good ones!)
1/2 small onion diced
1 clove garlic, minced
1 dried chili pepper, seeds discarded, minced (or 1 teaspoon crushed red pepper)
1 teaspoon fresh thyme, stems removed
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1/4 cup cream
1/4 cup vodka
salt, to taste

Instructions

Whisk together flours and salt in a large mixing bowl.
Make a well in the middle, and add in eggs and yolks. This really is if you are brave enough to mix it on your counter with out a bowl. I am not that brave, nor do I want to have to clean up the mess it would leave, so I made my pasta dough in a bowl.
Mix with a wooden spoon until it starts to come together. Knead the flour into the eggs until every thing is combined and the texture is like playdough.
Cover with plastic wrap and let rest while you make the sauce.
Melt butter in a medium sauce pan over medium heat.
Add chili pepper and let it fry in the butter until it starts to become fragrant, about 1 minute. Add the onions and cook until translucent, about 5 minutes. Add the garlic and stir. Once you start to smell the garlic, add in the can of tomatoes. Reduce heat to medium-low, stir and return to pasta making.
This is the fun part: divide your dough into thirds and press into a disc about 1/2 inch thick. If you are rolling it out by hand, flour your table and roll the dough to about 1/16 inch. If you are rolling by pasta maker, roll it through the maker several times on the widest setting, folding it into thirds after each pass. This helps with the texture of the pasta.
Roll the dough through the maker at each thickness until the dough is thin enough to be cut by the linguine rollers. (Or by hand into lasagna noodles).
Let pasta dry for 15-20 mins before cooking or putting in the freezer.
Set a pot of salted water on medium-high heat and bring to a boil (do this after pasta has been drying for 10 mins)
Once your sauce has been simmering for 30 mins (or you are done rolling & cutting your pasta, whichever is longer), use an immersion blender or pour your sauce into a blender. This will help the texture.
Return your sauce to low heat and add the fresh herbs, vodka and cream. Cook over low for about 5 minutes more.
While the sauce is in its last 5 minutes, boil your fresh noodles. They will most likely be done in about 4 minutes.
Drain and top with sauce.
Feel super awesome about the fact that you are eating fresh pasta with a delicious sauce.

Notes

Acording to my nifty scale that converts weight to volume, you could substitute 1 1/2 cups of a Gluten Free AP blend (Jules Nearly Normal Flour is a good one to keep in your kitchen). This recipe makes enough for me to eat 3 meals. If Blondie were here, it would be enough for the 2 of us. Don’t despair, this recipe can easily be doubled or tripled.

July 5, 2011

Hidden secret pie

I was going to wait to post this pie. I made it this pie this weekend so that I could have a successful crust recipe to use for the Pie Party today. But I couldn’t keep this to myself.

Blondie & I went blueberry picking this weekend. I had wanted to make jam but we didn’t pick enough for jam. So, I did what any girl who needed to perfect a pie crust recipe and had extra blueberries would do, I planned to make a pie. I did more research. I needed a stick of butter per crust (top & bottom). I read that vodka helps make a tender crust. And that you need to bake your pie on a baking sheet so that the bottom cooks faster and doesn’t get mushy.

I also had to make this an exceptional pie. Plain blueberry pie is delicious. I’m sure blueberry and ginger go well together. But, I already used ginger and peach, I needed something different. In the cabinet I found almonds & almond paste! I was set.

I present to you Hidden Secret Pie!

Blueberry Almond Pie

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Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 8

The sweetness of the paste contrasts with the tangy berries in this not too sweet filling and the almonds give some necessary crunch.

Ingredients

30 grams ground flax seeds
90 grams brown rice flour
90 grams sweet white sorghum flour
60 grams sweet rice flour
40 grams tapioca starch
40 grams corn starch
2 sticks butter, frozen
2 tablespoons vodka, ice cold
1/2 cup ice water
4 cups blueberries
1/2 cup sliced almonds, toasted
1/2 cup sugar
1/2 teaspoon salt
3 tablespoons tapioca starch
8 oz almond paste

Instructions

Make the crust: Whisk together your flours for the crust in a large mixing bowl. Grate the frozen butter into the flours using a cheese grater or microplane. Using a pastry blender, make sure your flours and butter are well mixed. It should look like mildly clumpy sand. Add the vodka. Pour in the water a little at a time, mixing with a spatula. As soon as the dough starts to come together, stop mixing. Pat into 2 disks about 4″ in diameter, wrap in plastic and refrigerate for about 30 mins. Once chilled, roll out one of your disks of dough to about 1/4″ thick. Place in pie pan and smooth to corners. Trim over hang and crimp edges. Pop in the freezer while you do the next steps.
Make the filling: Place a baking sheet on the middle rack in your oven & preheat to 400 degrees Fahrenheit. Mix together blueberries, sliced almonds, sugar, salt and tapioca starch in a large bowl.
Make the lattice: Roll out your second bit of pie crust and cut into thin strips or cookie cutter designs. Save extra crust to make pies in jars or pocket pies.
Assemble the pie: Remove the pie shell from the freezer and pour in half the filling. Pinch out the almond paste into an 1/8″ disk that covers the filling. (You can piece it together from smaller pieces if it is easier – no one sees it). Pour in the rest of the filling on top. Place the top crust (lattice or design) on top of the pie. Crimp edges. You can add additional decorations with any leftover almond paste.
Bake: Place on the baking sheet in the oven and bake for 35-45 minutes. The filling will bubble and the crust will be golden brown when the pie is ready. You can use an egg wash and sprinkle the crust with sugar when there is about 10 minutes of cooking time left, if you want. I didn’t do this. But you can.

Notes

You can substitute all the flours in the crust for 2 1/2 cups of an all purpose blend like Cup4Cup or Jules’ Nearly Normal Flour.

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2.2.6

July 5, 2011

Pie party!

There is an internet pie party today. There are nearly 1500 people participating. So, here’s my first ever attempt at pie.

There were peaches at the farmer’s market. I had to wait 20 minutes in line for peaches, now that there is variety (and fruit) there are three times the number of people shopping at the market, and they were the first peaches of the season.

I give you Sweet Champaign Pie. (Have you seen the movie Waitress? It came out 4 years ago. The main character makes pie and names them after what is going on in her life.) It is made with bourbon soaked peaches and ginger chips. I found the magic in making pies this weekend. The meditation that comes with making the crust by hand and the satisfaction that comes from eating it while it is still warm enough to be a gooey mess.

Now, of crust is scary, go get a pre-made crust (whole foods sells a decent pre-made one), and make this pie.

Ginger Bourbon Peach Pie

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Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Serves: 8

Peaches, bourbon, ginger. This is pie for the soul.

Ingredients

15 grams ground flax seeds
45 grams brown rice flour
45 grams sweet white sorghum flour
30 grams sweet rice flour
20 grams tapioca starch
20 grams corn starch
1 stick butter, frozen
1 tablespoon vodka, ice cold
1/4 cup ice water
4 cups sliced peaches
1/2 cup crystallized ginger chips
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup bourbon
3 tablespoons tapioca starch

Instructions

Make the crust: Whisk together your flours for the crust in a large mixing bowl. Grate the frozen butter into the flours using a cheese grater or microplane. Using a pastry blender, make sure your flours and butter are well mixed. It should look like mildly clumpy sand. Add the vodka. Pour in the water a little at a time, mixing with a spatula. As soon as the dough starts to come together, stop mixing. Pat into a disk about 4″ in diameter, wrap in plastic and refrigerate for about 30 mins.Once chilled, roll out your dough to about 1/4″ thick.Place in pie pan and smooth to corners. Trim over hang and crimp edges. Pop in the freezer while you do the next steps.
Make the filling: While your crust is chilling, pace a cookie sheet on the middle rack of your oven and to 425 degrees Fahrenheit. This will help keep your bottom crust from getting soggy. Mix together peaches, ginger chips, sugars, bourbon and tapioca starch. Let stand for 15 minutes while your oven heats.
Assemble the pie: When your oven is hot, remove the crust from the freezer and scoop filling into the shell. If your peaches have let off a lot of juice, it is ok to leave it in the bowl, you don’t want a soupy mess.
Bake: Place pie on the hot cookie pan in the oven. Bake for 40-50 mins. You know it is done when the filling is boiling. Let stand for 2 hours.
Scoop the filling into your cold pie shell

Notes

These directions are for making the dough by hand, if you have a food processor the dough comes together quite a bit quicker.

Don’t have a scale? Use 1 1/4 cups of a commercial all purpose blend.

Can’t do bourbon? Substitute 1 Tablespoon of vanilla extract for the bourbon.

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1.2.4

July 3, 2011

White Chili with Turkey

I made this for dinner on Thursday night. I had picked up the peppers because they were on sale. I was going to make a chimichuri sauce for our steak dinner this weekend. But I got greedy & needed a change of pace from the pasta. No chimichuri for Blondie. But, there was leftover chili. Not that I wanted to share.

This is not your mom’s spicy tomato-y chili. There are not so many beans in here that you will be suffering, just enough to give it some body. The heat is not a slow cooked one, but a bright, fresh, tangy heat.

There is coriander in this recipe which lends a bright, lemony flavor to the chili. Don’t leave it out, it really makes the peppers sing. Fresh cilantro is also key – if you don’t have any, just leave it out. The dried stuff doesn’t work here. You can swap the turkey for shredded chicken, but don’t use ground chicken. It just isn’t moist enough.

White Turkey Chilli

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Recipe Type: Entree

Author: Mary Fran Wiley

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

This easy chili comes together in about 30 minutes with minimal effort. It is spicy & light enough for a summer dinner.

Ingredients

1 pound ground turkey, browned
2 tablespoons olive oil
2 serrano peppers, seeded & chopped
2 jalapeno peppers, seeded & chopped
1 anaheim pepper, seeded & chopped
1 medium onion, diced
3 cloves of garlic, peeled & chopped
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
4 cups chicken or vegetable stock
1 can navy beans (or other white beans), drained
1/4 cup chopped cilantro
2 tablespoons lime juice
salt & pepper to taste

Instructions

Saute the peppers and onion in the olive oil in a large stock pot over medium heat. Cook until the onions become translucent.
Add the garlic, coriander, cumin and cayenne and cook until fragrant (about 1 minute).
Add chicken stock and beans. Cook for about 30 minutes.
Add cooked turkey & half the cilantro. Cook for about 5 minutes more (the meat should be heated through.
Add half the cilantro and lime juice. Cook for about 1 more minute.
If you like a smoother chili, blend with an immersion belnder for about 30 seconds, or place half the chili into a blender.
Garnish with remaining cilantro and sour cream (or greek yogurt).

Notes

This is so easy, it almost makes itself. It also freezes well and keeps for a few days in the fridge. It is pretty low calorie, and fairly light. If you want a vegetarian version, use 2 cans of beans, omit the chili and use vegetable stock.

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1.2.4

July 2, 2011

Margherita Lasagna

I have been making pasta almost obsessively over the past 2 weeks. But really, I was getting bored with noodles and sauce. Also, it is summer and most lasagna recipes are too hearty and heavy for the warm months.

But I had fresh pasta dough. And I had 6 servings ready to freeze individually for those nights when cooking feels like a mountain I don’t want to climb. What was I going to do with the rest? Lasagna noodles! I hadn’t made lasagna since I made this butternut squash lasagna (just a picture – I wasn’t writing my recipes out last fall). Lasagna is easy & filling.

This one is great with Marcella Hazan’s tomato sauce. It is tomato, onion and butter. If the sauce has too much seasoning, you won’t taste the flavors of the tomato, basil & mozzarella, so a simple sauce is best. You need to make sure that you are either using fresh pasta or boiled boxed noodles, even if they say they are no-boil, for this recipe they need to be cooked.

I made lasagna in a loaf pan, I know, not a traditional route. But it helps control the proportions and bakes up quite nicely. I will also share my fresh pasta recipe with you on Wednesday. And yes, it is worth the wait.

Margherita Lasagna

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Recipe Type: Entree

Author: Mary Fran Wiley

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 4

With minimal sauce and juicy, fresh tomatoes, this lasagna is a perfect way to use tomatoes & basil plucked fresh from your garden.

Ingredients

1 1/2 cups tomato sauce
6-8 lasagna noodles (either fresh or halfway cooked)
1 T olive oil
3 small tomatoes, sliced in 1/4″ rounds
1/4 cup fresh basil, chopped
1 package fresh mozzarella

Instructions

Grease a loaf pan with the olive oil.
Put a spoonful of sauce on the bottom of the pan and spread it.
Place a noodle, another spoonful or two of sauce, then add a thin layer of cheese, a sprinkling fresh basil and then a row of tomato slices.
Repeat until the pan is full.

Notes

The goal is to avoid an overly saucy lasagna. The tomatoes will have plenty of moisture, the sauce is just to enhance the tomato flavor. I make large batches of Marcella Hazan’s tomato sauce and keep it around.

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1.2.4

I am also on this kick to not buy anything that comes with a label, rather, nothing that comes prepared and ready to eat. I know there will be nights where

June 29, 2011

Raspberry Crisp

Fruit crisps are one of the easiest desserts to whip up.

You know, when you find raspberries at the farmer’s market (or you find a bag of frozen raspberries in your freezer that you didn’t know you had). Or someone drops by for sangria on the porch and you want to serve something yummy.

This is a dessert that I learned from my mother, and is more of a guideline than a recipe. It can be thrown together in a couple of minutes, popped into the oven and left alone. It uses ingredients that we always have on hand, and can be adapted and changed to use what ever is in your kitchen. Just don’t melt the butter, or you will end up with a mushy crust.

Boys, if you need to do something sweet for a girl, this dessert, topped with a wee bit of vanilla ice cream is a winner. (You hear that Blondie? Even you could make this).

Raspberry Crisp

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Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Really, this could be breakfast.

Ingredients

2 cups fresh or frozen raspberries*
1/8 cup sugar (if a sweeter dessert is desired)
1 cup gluten free oats*
1/4 cup butter, softened
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
salt to taste

Instructions

Preheat oven to 425 degrees.
Grease a small baking dish (8in square-ish).
Pour in berries and sprinkle with sugar. (I didn’t use it, but if your berries are extra tart, you can add it in).
In a mixing bowl add softened butter, oats, brown sugar, cinnamon and vanilla.
Mix with your hands until combined.
If the mixture is too crumbly, add a little butter. Too loose? Add some oats. Not sweet enough? Add a little more brown sugar.

Notes

If you can’t eat oats, quinoa flakes will work here. Also, make sure they are gluten free.
You can swap out the berries for any fresh or frozen fruit.

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1.2.4

Oats, sugar, butter, vanilla, fruit and complimentary spices. Mix the crust with your hands. Not enough? Mix some more.

June 27, 2011

Chocolate Rice Pudding

Apparently, today was National Chocolate Pudding day. I wish I had known before 4 o’clock today, or I would have invented the most amazing chocolate pudding that you had ever eaten. But, as is frequently the case, when I need it, I was out of milk, eggs and butter. But I could not let the day go with out celebration.

I remembered a post from Joy the Baker from earlier this week where she made a risotto rice pudding. The method was perfect for the ingredients that I had in my fridge after 4 days away. The risotto rice lets off a lot of starch, so there is no need for eggs or flour to make a creamy pudding. It is simple, easy and almost cathartic to make.

(After some googling, I found that chocolate rice pudding is a traditional French dessert, I no longer feel super creative).

Chocolate Rice Pudding

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Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 5 mins

Cook time: 35 mins

Total time: 40 mins

Serves: 6

A delicious chocolate and rice pudding.

Ingredients

1 cup arborio or sushi rice
2 tablespoons
3 cups milk (non-dairy works fine)
1/2 cup (3 oz) roughly chopped bitter sweet chocolate
1 teaspoon vanilla extract
salt

Instructions

Heat the milk in a medium sauce pan.
In a second pan, saute the rice in the oil over medium-low heat for about 2 minutes. The rice will become translucent.
Slowly add the milk a little at a time, waiting until the previous milk is almost absorbed. Stir constantly. This process is similar to making risotto and takes about 30 minutes.
Once the milk is absorbed, add the chocolate, vanilla and salt.
Keep stirring for about 5 more minutes.

Notes

If you use regular milk (or an unsweetened variety of non-dairy milk), you will most likely need to add sugar. Between 1/8 & 1/4 cups should be plenty. Add this in at the end with the chocolate, vanilla and salt.

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1.2.4

June 21, 2011

Bourbon Blondies

I have an old friend who, while we were in fashion school (what were we thinking?), would tell me “Button down, hang up!” whenever she saw my closet, which was really just a pile of clothes that didn’t fit on the maybe 2 feet of closet rod space.

She was probably the first person from outside of my family to know just how much I hate folding laundry. (I should have realized that it takes less energy to hang everything up, but I was young and stupid). I don’t mind the washing, but the folding. Ugh.

These blondies were born from my hatred of laundry. Really. I was going to mix myself a whiskey sour and watch Amelie for the gazillionth time while I folded laundry. I was. I swear.

But, when I opened the bottle, I was inspired to bake. I tried to talk myself out of it.

It didn’t happen. I didn’t even make that whiskey sour. I rounded up some ingredients and started mixing.

These babies are potent. I wouldn’t recommend eating the batter with a spoon. Well, maybe I would. Depends on the day you are having. And just how badly you want to avoid doing laundry.

Bourbon Blondies

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Recipe Type: Dessert

Author: Mary Fran Wiley

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 12

The alcohol does cook out leaving behind a strong whiskey flavor. DO NOT use cheap booze, or your blondies will taste like college. You will get a hangover thinking about it.

Ingredients

80 grams sweet white sorghum flour
75 grams brown rice flour
50 grams sweet rice flour
50 grams tapioca starch
15 grams ground flax
2 sticks (226 grams) butter, melted
435 grams (2 cups) brown sugar
2 large eggs
2 teaspoons vanilla bean paste (or vanilla extract)
1/2 cup bourbon (Or dark rum)
Pinch salt

Instructions

Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and grease the paper.
Whisk together flours & salt, set aside.
Mix melted butter with brown sugar – beat until smooth. Beat in eggs and then vanilla.
Add bourbon.
Stir in the flour.
Pour into prepared pan. Bake at 350°F 30-35 minutes. The center should be set, but you do not want to over bake them.

Notes

Want to use an all purpose blend? Use 270 grams flour (2 1/4 cups) (I like Jules’ Nearly Normal flour. If you can’t find that, use the King Arthur GF all purpose flour and 1 teaspoon of xantham gum). Let these cool before you cut them. When they are hot, they will just fall apart. Your patience will be rewarded.

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1.2.4