Archives for June 2009

Manly Food? Steak, Of Course

June 27, 2009 · Filed Under easy, entree, gluten free, recipe ·33 Comments

“How do you handle a manly man? Manhandler? Manwich? (“A sandwich is a sandwich, but a Manwich is a meal.”) Do those old commercials ring a bell? When Carol of Simply … Gluten Free said her theme for the June Go Ahead Honey, It’s Gluten Free! blog carnival would be manly food, a few thoughts immediately came to mind, including those silly commercials. However, I decided to go to my man—Mr. GFE. So I asked what he considered manly food. His first answer was Sloppy Joes … no kidding! Okay, I do make some mean Sloppy Joes (without the help of Manwich or other mixes). But, I wanted to make this particular manly dish for his Father’s Day meal and Sloppy Joes just didn’t measure up. So, I asked him for more ideas. Then the answers I had originally expected came forth: prime rib, rib eye steak, T-bone … meat, meat, and more meat. Have I mentioned my husband is a real carnivore? Yes, I think I have. LOL At the store, I found Porterhouse steaks on sale, so that became the manly meal. I am not a huge steak person, but Porterhouse steaks are one of my favorites because they are a “two-in-one” steak and, therefore, one is plenty for both of us. I eat the tenderloin part (well, naturally) and Mr. GFE eats the sirloin strip portion.

When I cook steaks, I usually only add some salt and pepper, maybe a little oil or butter, relying on searing and natural flavor to render good results. This time I was looking for something more special though.

I modified the following recipe from The Splendid Table. Verdict—It has to be the juiciest, most flavorful steak I’ve ever prepared. Mr. GFE agreed and didn’t find it unmanly in any way (despite red wine, honey, and smoked paprika being used). Served with corn on the cob and steamed artichokes, it made for a very special Father’s Day meal. Not as special as it would have been if Son had been able to make it home, but this meal and a phone call on Saturday and Sunday from him plus a promise for a future trip to the mountains with us worked well enough.

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Pepper—Honey Steak
(Click here for a print version of this recipe.)

6 tbsp red wine (I used Pinot Noir)
3 tbsp honey (any time we can use our bees’ honey is great!)
3 cloves garlic, minced
1 1/2 tsp fresh ground black pepper
¼ tsp ground white pepper
¼ tsp smoked paprika
1 tsp coarse sea salt
2 lbs steak

Combine ingredients in glass dish and let steak marinate while heating grill to high. Turn steak at least once in marinade. (I marinated the steak longer … probably 30 minutes in all.)

Remove steak from marinade and sear quickly on both sides. Turn grill down or move steak to lower heat area. Cook additional 10 minutes for medium rare (or longer as desired). Move to platter and let rest about 10 minutes. It will continue cooking, but hold in the juices this way.

Shirley
Not just gf, but gfe!

Note: Naomi Devlin (Straight Into Bed, Cakefree and Dried) is the originator of the Go Ahead Honey, It’s Gluten Free! blog carnival. Each month it is hosted by a different gluten-free blogger who gets to choose the theme. Next month I’ll be hosting. Stay tuned! Until then, please go check out all the recipes for this month’s carnival over at Carol’s by clicking here. Carol and all the contributors did a phenomenal job. You will be delighted with all the contributions … something for everyone!

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Tags: easy, gluten free, honey, recipe, wine

The Sun, Chocolate Chip Cookies, Dad

June 24, 2009 · Filed Under Friday Foodie Fix, dessert, gluten free, recipe, treats ·26 Comments

This post is linked to Friday Foodie Fix–Super Bowl Party Foods.

If I had been a contestant on the “Pyramid” game show hosted by Dick Clark, and those were the clues I had been given, I would have called out “Things You Can Depend On!” or maybe “Things You Love!” … either way, I would have been correct.

Dad worked for government civil service before he retired at the U.S. Marine Corps base at Quantico, Virginia. Specifically, his title was “wood craftsman,” and he worked in the “Cabinet Shop,” and, sometimes, the “Furniture Repair Shop.” He wasn’t just building basic cabinets or repairing run-of-the-mill furniture all the time though. His cabinets were display cabinets for the Smithsonian Institute in Washington, D.C. And, the furniture he repaired was Queen Anne tables in the White House. He excels at woodworking and building furniture. In our house, we are fortunate to have a rocking chair and two bookcases he made during those years. He frowned when I bought a needy Duncan Phyfe dining room table for $50 as a single girl, but he repaired it and refinished it for me and it remains our dining room table. When we had our house built, I wanted a special kitchen counter built with two levels—counter height and table height (not bar height)—plus an inset bookcase at the end for my cookbooks. He implemented my idea beautifully and with Mr. GFE made our wooden kitchen ceiling with its beams on either side of the skylight. Even our son now has some of his grandfather’s woodworking in his apartment—Dad’s gorgeous 4-foot by 2-foot walnut frame frames a painting hanging over his mantle.

It’s fitting that Dad earned his livelihood at Quantico … a sort of payback. Dad was born to a farming family a few years after the Depression began. His family was a rather large one with only boys surviving infancy. When he was 11-years old, his family’s farm and the land of all of their neighbors—51,000 acres—was “acquired” by the government for the expansion of the Quantico base. My dad grew up hunting and fishing. He still hunts on the base property via permit each year. He knows and loves the land so well. Streams, old foundations, the large trees that shaded the yards, flower beds of daffodils and irises, and other landmarks that remain guide his way.

Dad’s knowledge and talents extend to just about everything. He is a common sense fellow. Even today, Mom and Dad rarely need to call a repairman for work at their home; Dad takes care of it instead. My sister and I chuckle because we have confessed to each other that when our husbands balk at fixing something, we both say, “That’s okay. I’ll call Dad.” But, before you feel too sorry for our husbands, they are often in on the act, too. Just the other day, our lawnmower died and Mr. GFE said, “I need to talk to your Dad.” Even the grandchildren are often heard saying, “I’ll go ask PaPa.” Our son’s coffee table collapsed on one end and Dad just made a replacement part to repair it. There’s just not much that Dad can’t fix or help out with.

I’m fortunate that I was the oldest of the two of us. That meant when Dad needed a hand with something and my Mom was occupied with my little sister, I was the one who got to be Daddy’s assistant. Frankly, the tasking wasn’t always pleasant or fun, but it did give me experience that most girls did not acquire. Hence, I am more mechanically inclined than some. For example, I’ve had my own toolbox for years and it’s definitely not pink with a few token tools. Thanks to Dad’s guidance, it’s loaded with screws, nails, pliers, wood putty pencils, etc. I am really quite well equipped.

As you might imagine, Dad shrugs off our praises, but it’s clear he takes great pride in his accomplishments. If we mention a problem to him, if there’s any chance he can help, he doesn’t rest well until he has. For Father’s Day, we took my dad a gift card to Cracker Barrel, his favorite every day restaurant. And, I took him cookies—brown sugar chocolate chip cookies. These are the cookies I count on to make everyone happy. No matter the occasion, if I ask what I can bring, I’m told, “Please bring your chocolate chip cookies—we all love those cookies.” Dad likes all my cookies and baked goods, but especially the brown sugar chocolate chip cookies. Mr. GFE and I saw my parents today. (Yes, they were here so Dad could help us with a project! LOL) As they were leaving, Dad said he was going home to eat some more of “my cookies.” That does a girl good to hear her Dad say that … probably as much good as it does for a Dad to help his daughter. You’re the best, Dad. Thank you always, for everything. I love you.

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It’s no fib that I’ve been making these cookies that originated from Alexis Stewart (daughter of Martha) for a good 25 years (or more). I think when the recipe was first published, Alexis was only a teenager. I tried making these cookies after going gluten free with most of the standard gluten-free flour mixes on the market. The results were disastrous and frustrating. Finally, when I heard about the Asian white rice flour and cornstarch mix, I decided to give it a try and was rewarded with cookies that tasted so close to my gluten ones that life was good again.

As wonderful as they are, these cookies can be a tad mercurial, so all batches will not be the same for thickness or doneness, but they will all be outstanding. Do not discard any that don’t look good enough. They will all come out very flat. See photo of both pretties and misfits—all taste fantastic! They are butter and brown sugar goodness highlighted with chocolate chips, but they are also a rare cookie combination of crunchy and chewy. They look appealing for sure, but when you pick one up to try you have no idea of the treat that’s in store. I submitted these cookies to a contest of sorts held last July 4th for our local newspaper. No first, seconds, or thirds were given, but they were rated one of the best! My final advice—make these for a group and don’t obsess with the fat and calorie content.

Brown Sugar Chocolate Chip Cookies 116

Brown Sugar Chocolate Chip Cookies 108

Brown Sugar Chocolate Chip Cookies
(Click here for a print version of this recipe.)

1 ¼ cups finely ground white rice flour*
¾ cup cornstarch*
1 tsp xanthan gum (omit if using gluten-free flour mix* that contains xanthan gum)
1 tsp baking soda
¾ tsp salt
1 cup unsalted butter, softened
1 ½ cups firmly packed light brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla extract
¾ – 1 ½ cups semi-sweet chocolate chips (I use whatever I have on hand—regular size, minis, chunks)

Preheat oven to 375 degrees. Lightly grease baking sheets or line with parchment paper. Beat butter until smooth. Stir in brown sugar and granulated sugar until well combined and smooth. Beat in eggs and vanilla until fluffy. In a separate bowl or very large measuring cup, sift together flour, baking soda, and salt. Stir flour mixture into butter mixture slowly until well combined. Stir in chocolate chips. Drop 2 tbsp of batter for each cookie onto baking sheet two inches apart. (You must follow the spacing rule: these cookies spread a lot and as noted are a flat half chewy, half crisp cookie.) Bake cookies for 8 to 10 minutes until set. Let set further on baking sheet for maybe a minute or so after removing from oven to firm up.

*Or, use my gluten-free flour mix. It consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like Tupperware). Another choice is Jules All-Purpose Gluten-Free Flour mix. Note: This recipe will NOT work with some other all-purpose gf flour mixes like Bob’s Red Mill or Bette Hagman’s mix. Other flour mixes not mentioned might work, but I can’t guarantee that. Finally, it’s been my experience that these cookies fall apart if a baking stone is used.

Shirley’s Additional Notes: If they get too hard on the baking sheet and can’t be removed easily, return to the oven for maybe 30 seconds. You may have to clean spatulas (I alternate between two) and even wipe off baking sheets of crumbs between batches. I cool on opened paper bags to help absorb extra grease.

Adapted from Alexis Stewart (daughter of Martha). This recipe appeared in Family Circle or Woman’s Day as “Martha’s daughter’s favorite cookies” (as I recall).

Shirley
Not just gf, but gfe!

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Tags: brown sugar, chocolate, gluten free, recipe

Tasty Tortilla Soup

June 19, 2009 · Filed Under Friday Favorites, Friday Foodie Fix, bread, chicken, dairy free, easy, entree, gluten free, recipe, soup ·27 Comments

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This post is linked to the Friday Foodie Fix-Chicken over at The W.H.O.L.E. Gang and Friday Favorites, co-hosted by Liz at Hoosier Homemade and Monica from Daily Dwelling.

I’m one who doesn’t usually make soup often during the summer months, but the other day it was cold and rainy. The temperature didn’t even reach 70 degrees, and the dampness made it feel much cooler. “Is this really June?” I thought. Well, now it’s hot again, so the answer is yes. Sunday is officially the first day of summer, so it’s time! I’ll take the heat, but just give us a break on the rain, please. However, with the rain and unseasonable coolness the other day, I was happy to have a good reason to make tortilla soup. Also, Diane’s Friday Foodie Fix called for green beans this week, so I thought this recipe would be a great entry, as I use green beans often in making it. This Tortilla Soup comes together quickly to provide a very satisfying meal in flavor and nutrition. The tortilla part of the recipe—the crunchy topping provided by fried corn tortillas—makes it especially tasty and fun. Our family has been enjoying it for several years now. I also double it from time to time so I can share with family and friends. The container of tortilla strips included in their care packages initially surprises most of them, but they all end up praising the combination of the spicy vegetable soup and tortilla topping that is Tortilla Soup. I try to always have salsa in my pantry, just so I can make this soup any time I like.

Tortilla Soup
(Click here for a print version of this recipe.)

28 ounces chicken broth*
1 jar red or green salsa (Select your favorite salsa with your favorite level of spiciness. I used mild red salsa and opted for one that did not contain high fructose corn syrup. This recipe is especially terrific with organic or homemade salsa.)
2 cups cubed cooked chicken or turkey (I used the meat that came off a chicken carcass, cut into bite-sized pieces. This soup is also a great way to use turkey leftovers.)
About 2 cups of green beans (I used frozen green beans. Our grocery store didn’t have any fresh ones and it’s too early for my mother-in-law’s homegrown green beans.)
About 1 ½ cups of corn kernels (I used frozen.)

Tortilla Strips for Topping/”Crackers”

Four 6-inch corn tortillas, cut into strips
Cooking oil (I used olive oil)

In large saucepan/pot, combine chicken broth and salsa and bring to boil over medium-high heat. While broth/salsa mixture is heating, cook tortilla strips in hot oil until crisp (they cook quickly) and then remove to drain on paper towels. When the broth/salsa mixture reaches boiling, stir in the chicken (or turkey) and vegetables.

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Reduce heat to a simmer and continue simmering until the vegetables are done and soup is heated through (usually about 10 minutes). (If using fresh green beans, you’ll want to add the green beans with the chicken broth and salsa to ensure they are cooked completely, unless you like them really crunchy.) Serve in bowls topped with tortilla strips, which you can break and “sprinkle” on top as you like. Tortilla Soup 051-1

The tortilla strips can actually be used as a topping or “crackers” for any soup or as a crunchy little snack—very tasty with a nice cracker texture and also very economical. (Several of our support group members are using the tortilla strips in place of gluten-free crackers since I first served them Tortilla Soup at one of our meetings. As long as you have a bag of gluten-free corn tortillas in the refrigerator, you can make your own “crackers” any time.) Other options for a bread to serve with this soup versus the tortilla strips are my cornbread or popovers. My marvelous cheese muffins would also be great … I’ll have to share that recipe soon.

Makes about 6 soup mug-size bowls (the size shown in photo).

*I made my broth from simmering a rotisserie chicken carcass. But, I also make broth sometimes by using Better than Bouillon chicken base from my local grocery store. (Herb-Ox states that their bouillon is gluten free.) If you like, you can use canned broth instead, but note that not all canned broth is gluten free—always check the label.

Shirley’s Notes: For draining the tortilla strips, I always place newspaper under one paper towel for extra absorption. (I remember reading that our local newspaper is printed with vegetable-based dyes, so I feel safe doing that.) You really do not need to add anything other than the ingredients shown—the seasoning provided by the salsa is just right and the amount of onions, tomatoes, etc. is perfect, too. But, you can be flexible and add or substitute some other veggies (like chopped zucchini, peas, butter beans, or peppers), especially if your garden is happily producing. I figure out amounts when I’m getting creative with the veggies by looking to see if I have enough color and still enough liquid. If you use canned vegetables, you can use the whole can of vegetables and the liquid. However, don’t add so many vegetables or liquid that you lose the special zip of the salsa. Taste test along the way if modifying the recipe this way. When I have doubled the recipe or used a lot more vegetables, I have just added additional salsa as needed to maintain the spicy flavor level. This soup can also be served with lime wedges, sour cream, and cilantro, if you wish.

Adapted from a recipe in Better Homes and Gardens magazine

Enjoy!

Shirley
Not just gf, but gfe!