September 16th, 2009
That's Amore
I love pizza as much as the next guy, but sometimes it just doesn’t feel like a meal, you know? And the last thing I want is my kids giving me the “that’s all?” look. I do not like that look, since it usually means more work for me. So my object is to feed them well, and then be left alone — in that order. And it’s also sort of like making sure you wear nice underwear, like your mother told you, in case you get into an accident and the paramedics have to rip your clothes off. You don’t want to embarrass yourself unnecessarily. I want my kids to eat well in case, at any point in their young school careers, some well-meaning teacher asks them what they had for dinner last night. I want to hold my head high.
I wish I were kidding. I’m not. Once again, I’m fairly certain I need a job.
Stuffed Pizza
Pizza Crust Ingredients
3/4 cup warm water (just turn the tap on its hottest and wait a moment)
1 envelope active dry yeast (2 ¼ teaspoons)
2 cups all purpose gluten-free flour
1 teaspoon xanthan gum
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil (plus extra for brushing)
Filling Ingredients
1 pound lean ground beef
1 medium yellow onion, chopped
2 tablespoons vegetable oil
kosher salt and freshly ground black pepper to taste
1 cup tomato sauce
4-6 ounces shredded mozzarella cheese
1. We’ll make the pizza crust first, since that has to rise, then chill in the refrigerator for a bit. You can make that in advance if you like, and keep it on hand for a day or so in the refrigerator. Combine 3/4 cup warm water and the yeast into a small bowl. Let stand until yeast dissolves and starts to bubble (5 minutes). If it doesn’t bubble, it’s not active (sometimes yeast dies before its time). Try again.
2. In a large bowl, combine 2 cups flour, xanthan gum, sugar, and salt (with a whisk, or just with a fork).
3. Add the yeast mixture plus 3 tablespoons olive oil to flour mixture, then either pulse in a food processor or mix in a bowl with a fork to combine. If using a food processor, pulse the mixture until a ball starts to form (it will happen suddenly). If in a bowl, mix until the dough starts to come together. If it seems super sticky, add some more flour mix a tablespoon at a time until it seems reasonable to stop.
4. Turn out the dough on a lightly floured surface. Pull it apart in a few spots and check to make sure it’s not sticky. Patch up sticky spots by sprinkling on a little bit more flour.
5. Oil a large bowl with a tablespoon or so of olive oil and place the dough inside, turning it to coat with oil. This prevents a crust from forming on the dough while it is rising. Cover with plastic wrap and place in a warm, draft free area to rise until doubled in volume (about 1 hour).
6. After it is doubled in volume, punch the dough down to deflate it, wrap it in plastic wrap and chill it in the refrigerator for at least an hour.
7. In the meantime, let’s make the filling. It’s a snap. In a medium skillet, heat the oil over medium-high heat and add the onion, salt and pepper. Cook the onion, stirring occasionally, until translucent (about 5-7 minutes). Add the ground beef, salt and pepper and cook the beef until brown (another 5-7 minutes), breaking it up with a spoon where necessary. Once the beef has browned, add the tomato sauce and stir to combine. Set aside the beef mixture.
8. Time to assemble the pie. Grease a 9″ round spring-form pan (not essential but it does make this loads easier) and set it aside. Preheat the oven to 400 degrees. Remove the pizza dough from the refrigerator, and break it into two halves. Roll each half out into a 10″ round. Place one round into the bottom of the pan and press the edges toward the middle a bit. Spread the filling over the top of the bottom crust, leaving 1″ from the edge all around. Sprinkle the shredded cheese evenly over the top of the filling. Place the other round of pizza dough on top, and cinch together the edges of both the top and bottom crusts to form a tight seal.
9. Brush about a tablespoon of olive oil over the top of the outer crust. This will help it brown. Place the pan in the center of the preheated oven and bake for 20-25 minutes, until the crust is browned and it is very fragrant (that’s how you’ll know everything is nicely melted).
10. Slice and enjoy. And rest assured that, no matter when your child is asked what he had for dinner, you’ll be proud of the answer. That’s Amore!
Warmly,
Nicole
September 14th, 2009
come to mama
It’s your typical story: Five-year-old boy reads a story at bedtime on a Saturday in which one of the characters eats French toast, five-year-old boy wonders aloud, “why don’t we ever have French toast?”, fast forward to Sunday morning; the boy’s mother is about to make a respectable breakfast of eggs and potatoes, when the boy announces, nice as you please, “French Toast, Please!”
It was exactly like that, plus I had some bananas that were committing suicide. Oh, and I do not use a griddle. I’m too lazy for that.
Here’s how the story ends:
Deep Dish Banana French Toast
Ingredients
6-8 slices of your poorest excuse for GF bread (save the good stuff)
3-4 eggs, beaten
1/4 cup milk (any kind will do, even nonfat, if you must)
2-3 teaspoons ground cinnamon (to taste)
1 teaspoon vanilla extract
3-4 ripe bananas, sliced (even nearly overripe will do)
4 tablespoons unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup milk (again, any kind)
1/8 teaspoon kosher salt
1. In a 9″x12″ dish (or rough equivalent), whisk the eggs, 1/4 cup milk, cinnamon and vanilla until well-combined. Place the slices of bread in the egg mixture one by one, turning each one over once so both sides of the bread are covered in the mixture. Allow the bread to float around in there for about 15 minutes.
2. Once the bread is done floating, remove the slices, pile them onto a separate plate, and set the plate aside. Pour out the remaining egg mixture into a bowl. Do as I say and make scrambled eggs out of that later to serve with the toast. We’re on a shoestring and we waste not. Do not bother washing the 9″x12″ dish.
3. Arrange the sliced bananas in the bottom of the 9″x12″ dish, overlapping only where necessary. Arrange the egg-soaked bread atop the bananas, overlapping where necessary.
4. Preheat the oven to 400 degrees.
5. Place the butter, sugars, salt, and remaining 1/4 cup milk in a small saucepan, mix to combine, and bring to a boil over medium high heat. Reduce to a simmer and cook until the mixture is thick enough to coat the back of a spoon easily. Remove from the heat, and pour the mixture evenly over the top of the egg-soaked bread in the 9″x12″ dish.
6. Place the dish in the center of the preheated oven and bake at 400 degrees for 20 minutes, until the sugar has caramelized and thickened. Turn on your oven’s broiler and move the dish to the top rack of the oven, right below the broiler. Broil for no more than 5 minutes, until the bread has toasted around the edges.
Buckle up for the ooohs and aaaaaahhhhhs. Leftovers later are even better.
{The End}
Warmly,
Nicole
September 10th, 2009
Double
Trouble
In my neck of the woods, plums are having their swan song. They’re abundant and cheap, and they, like summer, are on their way out. I like to give them a proper send off — by eating as many as possible in as short a period of time as possible. I find it’s easier to do that if I cook them and then bake them. And I find it’s cheapest when I cook down a bunch of plums in a fitting dressing, and then bake them two ways.
There are so many names for fruit pastries: tart, galette, pie, buckle, crumble, crisp. They do have a few things in common, not the least of which is that they all taste delicious, at least when made right. They can also be atrocious, when made wrong. I believe I make them right. In fact, I’m sure of it. To make them right, you only need follow a few simple guidelines. But, as always, you should personalize and customize your fruit pastry to your tastes. Pick a different fruit altogether, if you like (just be sure to peel it if it has a thick skin like an apple does). Add some fresh lemon juice to the filling, if you go for that sort of thing. Play with it. And I’ll show you how to take the fruit filling and use it in a galette (a rustic tart) and a crumble. You’ll be kind of tired and a little cranky when you’re done, but really quite proud and sweet-smelling.
Plum Filling
Ingredients
6 or 7 medium sized fresh plums, sliced 1/8″ thick (skin on)
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1. Place all ingredients in a medium-sized pot, and cook over medium-high heat. Stir frequently, and cook until the mixture coats the back of a spoon. It will still be rather wet, but be patient, my young friend. The mixture will dehydrate to the perfect consistency when it bakes in either the galette or the crumble.
2. Set aside the plum filling and allow it to cool. In the meantime, let’s keep busy…
Galette Pastry Crust
Ingredients
1 1/4 cups all purpose gluten free flour
1/2 teaspoon xanthan gum
1/3 cup confectioners’ sugar
1/4 teaspoon kosher salt
1 stick unsalted butter, diced and kept very cold
About 1/2 cup ice water
2 tablespoons milk
1. Add all the ingredients except the butter to a large nonreactive bowl and whisk them to combine them well. Add the diced butter and cut it in with either two knives or a pastry cutter until the mixture resembles peas. Add the ice water, a tablespoon at a time, and press the crumbs together until the pastry begins to come together into a ball of dough.
2. Wrap the pastry dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 400 degrees. Grease or line a baking sheet and set it aside.
4. When the pastry dough is well-chilled, on a lightly floured surface, roll it into a round, about 1/8″ thick. Place the rolled out dough on the baking sheet. Spoon half the cooled plum filling in the center of the round and spread out the filling until it reaches about 1 1/2″ from the edge all around. Fold the edges toward the middle of the pastry, pleating them in one direction all around.
5. Brush the edges of the pastry with the milk. It will help them brown. Chill the galette for about 15 minutes in the refrigerator. It will ensure a flaky pastry.
6. Bake for about 25 minutes, until the filling is bubbling and the edges are golden.
Don’t rest on those laurels. We’ve got a plum crumble to make.
Plum Crumble Topping
Ingredients
1 stick unsalted butter, at room temperature
1/3 cup brown sugar
1/4 cup granulated sugar
1 cup all purpose gluten free flour
1/2 teaspoon xanthan gum
1/8 teaspoon kosher salt
1. Preheat the oven to 375 degrees. Grease a 9″ pie plate and set it aside.
2. Blend the butter and sugars until creamy. Add the flour, xanthan gum and salt and mix with a fork until coarse crumbs form.
2. Spoon the other half of the plum mixture into the prepared pie plate. Sprinkle the crumb topping evenly over the top.
3. Bake for approximately 30 minutes, until the filling is bubbling and the topping has browned a bit.
I need a nap. Right after I eat some plum pastry…
Warmly,
Nicole
September 8th, 2009
¡Olé!
I spent a semester in Spain when I was college. I lived with a Spanish family, and I was lucky enough to eat their delicious food (and learn their mellifluous language). I have incredibly strong sense memories from all those years ago, and a traditional tortilla española tops that list. And it’s cheap, easy, and naturally gluten free. It has only a few ingredients, but all the sugars in the onions and potatoes caramelize since they’re cooked down so much, and it is sort of a taste extravaganza. ¡Qué bueno!
Tortilla Española
Ingredients
4 tablespoons olive or vegetable oil
5-6 medium-sized red-skin or yellow potatoes, peeled and sliced 1/8″ thick
1 large or 2 medium yellow onions, chopped
1 tablespoon kosher salt
Freshly ground black pepper, to taste
10 large eggs
1. In a 12″ nonstick skillet, heat oil over medium-high heat and add onions and cook for about 5 minutes, until mostly translucent {if you don’t have such a large nonstick skillet, split the recipe in half and use a smaller pan; no big deal}. Then add the potatoes, salt and pepper, cover and and cook, stirring occasionally, for about 20 minutes, until the potatoes are wilted and soft.
2. While the potatoes are cooking away, beat the eggs in a separate bowl (one with a lip, if you have it) and salt and pepper just a tiny bit (the potatoes are already seasoned, remember). When the potatoes are ready, pour the eggs over the top of the potatoes and press the potatoes down so they are immersed in the egg and the top of the mixture is relatively even. Cook over very low heat, covered, about 15 minutes, until the egg is nearly set. Then remove from the heat, let stand about 5-10 minutes covered (until the top is completely set). Now’s time for the big switcharoo.
3. It’s time to flip the tortilla over, so we can brown the underside a bit. It’s much easier than it sounds. First, shake the skillet a bit to make sure that the tortilla is not stuck to the bottom of the pan (don’t worry – it won’t be). If it does seem a bit stuck, run a heatproof spatula along the edge of the tortilla to free it. Now place a large plate firmly on top of the skillet and, stepping lively, invert the plate and skillet together. Remove the skillet from the top. Now simply slide the tortilla from the plate back into the skillet, shimmying the plate as you go. It’s exhilarating when you see how pretty it is!
4. All that’s left to do is cover and cook again over very low heat, for about 5 minutes. Slide off the skillet and onto a plate, and serve either warm or at room temperature. There are a few traditional ways to serve it: Cut into squares with toothpicks as a tapa; or serve it on a roll. Any way you serve it, it’s delicioso.
¡Buen provecho!
Warmly,
Nicole
September 2nd, 2009
U.G.F.O.
I must confess. I don’t really know what this is. It’s similar to gougère, but not quite. It’s an Unidentified Gluten Free Object. And it’s damn tasty. You should make it, and then you should eat it. And it’s got tons of garlic in it, so it’ll keep all sorts of ghosts and goblins away, which is nice. All the ingredients are ones you already have on hand, and it’s a snap to make.
You can serve this as a light dinner, with a tomato ragout perhaps, or as a delicious breakfast with sausage or bacon. Or you could just stuff it into your mouth right quick and deny it ever existed. Hypothetically speaking.
Cheese(y) Bread
Ingredients
1 1/2 cups milk (any kind, except nonfat)
6 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Bob’s Red Mill GF all-purpose flour
1/2 teaspoon xanthan gum
6 large eggs, lightly beaten and chilled
3-4 cloves of garlic, minced & pressed into a paste with the flat of the knife
1 1/4 cups grated cheese (any kind will do)
1. Preheat the oven to 400 degrees. Grease a soufflé pan, or a 9″ pie plate and set it aside.
2. In a large saucepan, heat the milk, butter, salt and pepper, stirring frequently, until the butter melts and the mixture boils. Turn off the heat. Pour the flour and xanthan gum in the saucepan and stir vigorously for 2 to 3 minutes (no breaks) until the mixture comes together and there forms a film on the bottom of the saucepan. Allow the mixture cool for about 10-15 minutes (you can ignore this step if you’re too tight on time; I won’t tell). Once you can touch the pan without yelping in pain, add the eggs, a bit at a time, and whisk until the egg is completely incorporated into the dough. Add the garlic and whisk/stir to combine fully. Blend in the cheese.
3. Scrape the dough from the saucepan and place in the prepared soufflé dish or pie plate. Bake in the preheated 400 degree oven for 10 minutes, and then turn the heat down to 375 degrees and bake for another 30-40 minutes until golden brown. Once during the second baking cycle, pop the oven very quickly and mark an “X” in the center of the dough with a very sharp knife to allow some steam to escape.
4. Serve this at room temperature (or hot or cold for that matter). It won’t last. Mark my words.
Warmly,
Nicole
August 31st, 2009
what's up doc?
My children now believe that, when it comes to baked goods, ask and they shall receive. Carrot cake was requested by my eldest recently, and last Friday, after a day of nearly completely ignoring my children in favor of household chores I simply had to get done, I granted her wish. Oh, and I was also out of unsalted butter, and carrot cake is made with vegetable oil instead of butter. If you read that right, it even sounds a bit like a fairy tale. Admittedly, like a very dark, inappropriate version of Cinderella, but a fairy tale nonetheless.
This recipe is a compromise version of carrot cupcakes. I do not care for coconut in any form. There. I said it. And my children do not care for nuts in their sweets. If you are not like me, and your family is not like mine, then you should feel free to add nuts, capable of adding coconut — with my blessing. I’ll show you how. Remember, when you’re doing your own baking, you run the show.
Carrot Cupcakes
Ingredients
1 1/2 cups Bob’s Red Mill All Purpose GF Flour
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup vegetable oil
1 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups finely shredded carrots (about 4 large, or 5 smaller, carrots)
1/3 cup chopped nuts (walnuts or pecans work well) (optional)
1/2 cup sweetened, lightly toasted coconut flakes (optional)
3/4 cup semisweet chocolate chips (optional)
3/4 cup raisins (optional)
1. Preheat oven to 350 degrees. Line or grease a standard 12-cup muffin tin and set aside.
2. In a medium sized bowl, combine flour, xanthan gum, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, beat the oil, sugar, eggs and vanilla until well combined. Add the flour mixture, reserving a few tablespoons, and mix until well combined. Add the carrots, and stir to combine. Add the reserved flour to your choice of nuts and coconut, or the chocolate chips, and toss to coat. You really do need to add either the nuts and coconut, or the chips, or raisins. You need something to balance the moisture content of the cupcakes, and it will also make the cupcakes much tastier. So please select one. Pretty please. Then toss it with the reserved flour and mix it in to the batter until evenly distributed.
4. Fill the muffin tins with the batter. You will likely have some batter left over, enough for 2 or 3 more cupcakes or a mini carrot loaf. Not a big problem. Place the muffin tin into the preheated oven, and bake for approximately 20 minutes, until a toothpick inserted into the center of the middle muffin comes out with a few moist crumbs attached.
5. Cool the muffins completely and ice as you like, if you like. These are delicious without icing.
Warmly,
Nicole
August 28th, 2009
Qué ricas!
Okay, so they’re not authentic enchiladas. But I’m not so much for hot chiles, and, to make an authentic enchilada sauce, you must have hot chiles. Not to mention, the way I make them, these are super-deliciosas, and the filling doubles as a sauce so they take less time – and less dinero. Dinero, moolah, money, dough, greenbacks. The secret is in making a filling with layers and layers of flavor.
You’ll see. No te preocupes.
Enchiladas
Ingredients
2 tablespoons olive oil
4 slices bacon, chopped (or an equivalent amount of pancetta)
2 medium onions, chopped
4 cloves of garlic, finely minced
Kosher salt & freshly ground black pepper to taste
1 15 ounce can black beans, drained
1 15-20 ounce can red kidney beans, drained
1 1/2 cups white wine (anything you would be willing to drink)
1 – 1 1/2 cups tomato sauce
1 1/2 cups shredded (cheddar) cheese
12 round corn tortillas (6″ to 8″ in diameter)
1. In a large, deep pot (I use a dutch oven), cook the bacon over medium-high heat, stirring occasionally, until most of the fat is rendered out of it (about 10 minutes). Add the chopped onion and the olive oil and cook, stirring occasionally, until translucent (about 7 minutes). Add the garlic and cook, stirring often, until fragrant (about 4 minutes). Add salt and pepper to taste and stir to combine.
2. Add the wine to the pot, and stir. Raise the heat, if necessary for the mixture to boil. Allow the alcohol to burn off, which should take about 10 minutes of boiling the contents of the pot.
3. Once the smell of the alcohol has dissipated, add the beans & 1/2 cup of the tomato sauce and stir to combine.
4. Let’s make the sauce. Remove approximately 1 cup of the bean mixture from the pot and puree, either with a traditional blender (messier) or with an immersion blender (simpler). {If you don’t already have one, an immersion blender makes quick work of pureeing soups, and is very easy on the wallet.} Combine the pureed bean mixture with the remaining 1 cup tomato sauce and set aside in a separate container.
5. Preheat the oven to 400 degrees.
6. Let’s assemble the enchiladas, shall we? Grease a 13″x9″ casserole dish. Warm the corn tortillas briefly in the microwave by wrapping a few at a time in a wet towel and heating on high for 20-30 seconds. This will make them pliable and easy to handle. Take one warmed tortilla and place 2-3 tablespoons of the bean mixture vertically down the center and top with as much grated cheese. Fold the sides of the tortilla toward one another to close, and place, seam side down, in the casserole dish. Repeat the process with the remaining tortillas, and crowd them side by side into the casserole dish in 2 rows.
7. Spread the sauce evenly over the top of all the enchiladas, making sure they are all completely covered in sauce. It will keep them from drying out. Scatter the remaining grated cheese evenly atop the sauce.
8. Bake for approximately 20 minutes, until the cheese is melted and beginning to bubble. Serve immediately!
Warmly,
Nicole
August 26th, 2009
A loyal reader, Jessica, said on our Facebook fan page that she has been craving coffee cake. Well, Jessica, here it is as promised, and it’s a beaut!
I consider recipes like this one to be penny wise, and not the least bit pound foolish. It doesn’t call for too much flour. I try to create recipes that use about 2 cups of gluten free flour or less (this one has a hair more), which means they are also lighter on xanthan gum, the two most expensive ingredients in gluten free baking, by a mile. Most of the other ingredients can be had for not too much dough (pun intended). Get it?
Blueberry Coffee Cake
Topping Ingredients
1 cup Bob’s Red Mill GF All-Purpose Flour
1/2 teaspoon xanthan gum
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 stick unsalted butter, at room temperature
1/3 cup packed brown sugar (light or dark)
1/3 cup granulated sugar
Cake Ingredients
1 1/4 cups Bob’s Red Mill GF All-Purpose Flour
heaping 1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup sour cream
1 cup blueberries (frozen are just fine)
1. Let’s make the topping first. In a medium sized bowl, beat the butter and sugars, but good, until they’re light and fluffy. Add the cinnamon, flour and xanthan gum and mix to combine. Place this bowl in the refrigerator to chill while we make the cake batter.
2. Preheat the oven to 350 degrees. Grease a 9″ round springform pan and set it aside.
3. Now on to the cake. In a medium sized bowl, whisk together the flour, xanthan gum, baking powder, baking soda and salt. Set aside. In a large bowl, beat the butter and sugar until light & fluffy. “This is like déjà vu all over again” (Yogi Berra was a genius). Add the eggs and blend well. Add the vanilla and sour cream. Blend well. Now add the flour mixture, reserving a few tablespoons of flour mixture. Stir to combine. Add the blueberries (or whatever else you like, really) to the reserved flour mixture, and toss to coat. Fold the blueberries in to the batter until they are evenly distributed.
4. Pour the cake batter into the greased pan, and spread evenly. Remove the topping from the ice box and crumble it with your fingers evenly over the batter.
5. Bake for approximately 45 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Check the cake after 35 minutes or so. If the topping is browning too quickly, tent with foil and continue baking until done.
6. Slice and enjoy. Savor with a cup o’ joe.
Warmly,
Nicole
August 24th, 2009
the right thing to do
These have to be healthy, right? Didn’t Wilford Brimley tell us to eat oatmeal and stuff? He made us feel almost patriotic for eating oatmeal, and like Benedict Arnold if we didn’t. That was brilliant. Probably smoke and mirrors, but brilliant all the same.
You can, of course, play with these cookies to make them just to your liking. Dial up the cinnamon, replace the chocolate chips with more raisins or with chopped pecans or walnuts, you name it. It’s a cookie! The beauty of baking things yourself, other than being much more tasty and much much more inexpensive than buying cookies ready-made, is that you are The Boss. Forget Bruce Springsteen. It’s you! The buck stops right here.
Oatmeal Cookies
Ingredients
1 1/2 cups Cream Hill Estates GF Rolled Oats
3/4 cup Bob’s Red Mill GF All Purpose Flour
1/3 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 stick unsalted butter, at room temperature
scant 1/2 cup granulated sugar
1/2 cup packed brown sugar (light or dark)
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup semisweet chocolate chips
1 cup raisins (only good ones, or just double up on the chocolate chips)
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the oats, flour, xanthan gum, baking soda and cinnamon. Set aside.
3. In a large bowl, cream the butter and sugars until light and fluffy. Add the vanilla and the egg, and mix well. Add the dry ingredients to the wet mixture, reserving a few tablespoons of dry ingredients, and mix to combine.
4. Add the chocolate chips and raisins to the reserved dry ingredients, and toss to coat. Fold the chips and raisins into the cookie dough until evenly distributed.
5. Drop the cookies in about 1″ balls onto baking sheets lined with parchment paper (or greased foil). Bake at 350 degrees for about 15 minutes or until they start to brown around the edges. Cool on the pan for at least 10 minutes, then transfer to a wire rack to cool completely.
These freeze really well, and they are nothing if not toothsome. Enjoy!
Warmly,
Nicole
August 21st, 2009
the real deal
This is not my recipe. I have used it for years, & it is heaven sent. But it is most decidedly not mine. It was created by a man named Tom Van Deman, and he provided it, selflessly, to everyone who asked. I always have at least one loaf of it in the freezer and one in the refrig. It is a stand-by, a must-have, my ace in the hole. I use it for my kids’ school lunches. I use it for french toast. I use it for a pillow at night, and I have sweet, sweet dreams.
Just look at it. Many of you have sent me emails asking if I could recommend a recipe for sandwich bread. Most of the commercially available gluten free breads are, well, blech. The ones that are good, it seems, are way too expensive to serve as a staple. And that just won’t do. In any event, Tom’s Bread is actually quite easy to make, freezes beautifully, & can be sliced as thin as you like. When it’s freshly made, you need not toast it. When it’s not, just toast a couple slices & you’ll revive it in two shakes. I make lots of other breads, but this is my go-to sandwich bread. I bet it’ll be yours, too.
These directions are for making it in the oven. You can also make it in a bread machine (preferably on a gluten free setting that has one knead cycle and one rise cycle), which we usually do. Whichever way you slice it, it’s the best.
Tom’s Bread
Ingredients
1 1/8 cup chickpea (garbanzo bean) flour
1 cup cornstarch
1 cup + 1 tablespoon tapioca flour
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
3 tablespoons brown sugar
1/4 teaspoon cream of tartar
2 1/4 teaspoons active dry yeast
3 eggs, beaten
1 1/8 cup hot (not boiling) water
3 tablespoons vegetable oil
1. Combine all dry ingredients in a medium size bowl (or stand mixer bowl), including the yeast. Mix thoroughly on medium setting.
2. In a separate bowl, whisk together the eggs, warm water and oil until well combined. Pour these wet ingredients into the bowl with the dry ingredients, and mix on medium speed (with paddle or dough hook, if using stand mixer). When a (sticky) ball begins to form, scrape the sides of the bowl and mix for 1 additional minute. The dough will still be sticky. It’s fine.
3. Scrape the dough into a greased 9″x5″ loaf pan. Cover with plastic wrap, set in a draft-free warm spot and let rise about 60 minutes, until doubled in size. Near the end of the rise, preheat the oven to 375 degrees.
4. Remove the plastic wrap and place the pan in the preheated oven. Bake for 35-40 minutes, or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto a wire rack and cool completely. Slice and enjoy. Thank me later.
P.S. I apologize for all the technical problems I have been having. My host site has been messin’ with me. And I don’t know the lingo. I’m a stranger in a strange land. But my web designer came to the rescue. Thank you, Michael!
Warmly,
Nicole
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