Category Archives: Gluten-Free
UPDATE: JeffreyW took my original photo and played with it to tone down the gold and bring up the reds and it looks much better. I ran it through Snapseed again to give it some flair and I think it’s better. You can compare it with the original below:
If you click on any photo and then click on its title, you’ll get full size.
This was our Christmas eve main course. There was also garlic-cheese bread, a beautiful tossed salad and for dessert, a sundae bar with all kinds of toppings.
There were three of us playing with the camera, but no matter what, the pictures wanted to be golden. Even with a white sheet for balance. So I finally went with it before the lasagna got cold.
It was good. The original recipe is here. I made the sauce on Friday. So on Monday all I had to do was put the lasagna together. I used Tinkyada rice noodles to keep it gluten free. I didn’t boil them first, so I cooked the lasagna at full temp for 45 minutes, then turned the oven down to 200 degrees and let it coast until the guests arrived (about 90 minutes). The noodles were perfect. Pulled it out and let it set while I toasted the garlic bread. Total prep time was about 30 minutes, including salad, bread and putting the lasagna together.
That’s what I call a stress-free dinner party.
First off, I am still in denial that Thanksgiving is next week. I’ve done a test turkey and JeffreyW has done a test duck. I may use his orange glaze recipe for my next turkey, which I’ll stuff with sliced oranges and spices. And that reminds me, there will be no recipe exchange next Thursday. I did make some excellent turkey soup from my test turkey leftovers, I’ll try and post that recipe sometime next week so you’ll have it if you’re looking for something to do with your leftovers.
For tonight, we’re going to chocolate heaven. I’ve had these on my list to try for months and finally decided it was time. They did not disappoint and were very easy and quite addictive. The original recipe (here: François Payard’s Flourless Chocolate-Walnut Cookies) was suggested to me by fellow blogger Glutenvygirl ages ago. I looked over the original recipe and a couple of similar recipes and then tweaked this one just enough to suit my own tastes.
Fair warning, this recipe is a little messy. Or maybe it’s just me. Cocoa powder and powdered sugar are preternaturally attracted to me. By the time I was done cooking, my Laura Petrie inspired black-kick-around-the-house-outfit looked like there’d been an assassination attempt on it by a snowman and his cooler ninja brother. Although, I should have known better after that disastrous visit to Café De Monde in New Orleans while wearing a black t-shirt and dark blue jeans. C’est la vie.
Next time I try this recipe there will be an apron.
Now I have a challenge for you. Because of various recipes, I have egg yolks and about 14 oz of pumpkin puree leftover in my refrigerator that I need to use up before they go bad. Anyone have any good ideas that aren’t pumpkin pie? Heck, I’d even take a pumpkin pie recipe if it is out of the ordinary.
What’s for Thanksgiving Dinner this year? Staying home or going to grandma’s house (or equivalent)? Anyone trying something new and daring?
Okay, tonight’s featured recipe, which by the way is gluten-free:
Notes: To separate eggs, the easiest way I’ve found is the Nigella Lawson method of using your hand. It is quick and easy. The original recipe called for regular cocoa and 3 cups of powdered sugar, that sounded much too sweet, so I reduced that first thing and since I love dark chocolate I used 1/2 dark and 1/2 regular cocoa. Next time I think I would go full dark chocolate. It was still very sweet, but I’d be afraid of reducing the sugar more because I think you need the volume. That doesn’t mean I won’t give it try sometime. You need to let them cool completely otherwise they stick to the parchment. They were still warm when I pulled the first one off, and it left crumbs and wasn’t as structurally sound as the completely cooled ones ended up being. You’ll need parchment paper for this recipe or a silpat.
Flourless Dark Chocolate Walnut Cookies
- 2 cups walnut halves or pieces
- 2 cups confectioners’ sugar
- 4 tbsp unsweetened cocoa powder
- 4 tbsp unsweetened Dark cocoa powder
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 large egg whites, at room temperature
Bowl, baking sheet, parchment, wire cooking rack
Toast walnuts for about 10 minutes at 350 degrees, cool and rough chop. Reduce oven temperature to 320 degrees.
While walnuts are cooling, whisk together the sugar, cocoa powder and salt until well mixed. Add walnuts and mix well. Add vanilla and then egg whites one at a time. Whisk to combine, but do not over mix. You want the batter to be about brownie mixture consistency. A bit moister than regular cookie dough, but not too moist, like cake batter (is that helpful?). Three egg whites might be the perfect, or may need to add one more. Drop mixture by the spoonful on parchment paper and bake at 320 degrees for 14 minutes. Move PARCHMENT paper AND cookies to a wire rack to cool. Do not remove until cooled completely. Makes 2 doz.
The Chocolate Torte revisited:
Posted by jeffreyww
Topped with the last few strawberries. Alas, I forgot the whipped cream!
Well, to make up for the lack of whipped cream-here’s a frog for you.
Last night was spent baking. Dark Chocolate Cookies are pretty simple:
Dark Chocolate Chip Cookies
(this is a half-batch)
- 1 stick butter
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- dash of salt
- 1 tsp vanilla
- 1 cup flour
- 1 cup 60% Cacao Bittersweet Chips
- 1 cup walnut halves
mixing bowl and cookie sheet
Preheat oven to 350 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well. Add nuts and chocolate chips. Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes. Cool on cooling rack.
Nigella Lawson’s Clementine cake came out well. It’s very crumbly and moist, as you’ll see in the next picture. It is so easy to make and everyone thinks it must be some difficult gourmet cake because of the texture. They couldn’t believe it had no flour and no butter or shortening. Which also gives it the added bonus of being gluten-free.
I took that picture a few minutes ago at the office. I don’t think there is going to be any left when I go back to the kitchen.
I have no idea what tonight’s menu is going to be, but hopefully I’ll see you back here tonight for the Thursday Night Menu. Until then….