Sunday, November 28, 2010
Use this recipe as a template and make it your own.The ingredients you use will depend on what you have leftover. Typically you will not need to buy anything extra, which makes this dish very cheap to cook. Most ingredients in this recipe can be substituted out for something else that you have on hand. The amount of salt you will need will vary greatly depending on how salty the other ingredients in the dish already are.
Making soup is a very easy way to use your leftovers for a new dish, although it does take some time. Allow about 4 hours to make this recipe. Here are the basics on how to make turkey soup and soup stock, which you can use as a template to create your own recipe.
Turkey Soup Recipe
The bones are the most important part of this recipe. Bones from roasted birds give the broth a really rich flavor. However, they don't have as much of the thickening power of raw bones, so if you have any bones saved from other meals you can throw those in as well. Try to include all the leftover bones you have. First you are going to have to get your turkey parts into a manageable size. Take some heavy kitchen shears and a knife and carefully cut your turkey into pieces small enough to fit into your pot. Sometimes it's easier to break joints before cutting off the legs and wings. Be sure that you can see where you're cutting. Remove any large chunks of meat still on the carcass and set them aside.
Cut into pieces:
1 stick celery
Put some oil in a large stock pot and place it on medium-high heat. Saute your cut vegetables until brown. Reduce the heat and pour in some water or other liquid. Scrape the bottom of the pot with a wooden spoon until all the brown pieces come up. Put all the bones into the pot. Fill the pot about 3/4 full with:
chicken stock or vegetable stock (optional)
1-4 Tbsp fresh or dried sage, parsley and thyme or herbs of your choice (don't use all you have - save some to put in later)
Parmesan cheese rind (optional)
salt (if needed)
Turn the heat on high and bring the soup to a boil. Reduce the heat and simmer for 3 hours, stirring occasionally and adding more water if the level gets low. Periodically skim off the impurities on the surface and discard.
Turn off the heat and let cool until you are comfortable handling the soup. Remove all the bones with tongs and discard.
Optional: If you want a really fine, clear broth, strain the liquid through a fine-mesh sieve into a large bowl. I usually do this step in the sink. Discard the solids and rinse the sieve and the pot. Strain the liquid again as you pour it back into the pot. Place the pot back on the stove.
You now have a fine turkey stock. Set aside any stock you want to save for later. Turkey stock can be used in any dish that calls for chicken stock, although you should keep in mind that it has a richer flavor. You can refrigerate it for a few days or freeze it for a few months. Turn the burner back on and heat the remaining broth to a low boil. You will now place what vegetables you want to use into the pot, but keep in mind that different things need different amounts of time to cook. Here is the basic order to place things in the pot and the amount of time they need to cook:
Salt (if needed)
potatoes, cut into 1-inch pieces (20 minutes)
celery, chopped (20 minutes)
herbs (10 minutes)
kale (5-10 minutes)
Roasted turkey pieces (4 minutes)
Carrots (4 minutes)
Serve right when the carrots are just tender but haven't lost their flavor.
Monday, November 22, 2010
These cookies are easy enough to work with that you can do gingerbread people, plain circles, or other shapes.
In a medium bowl, mix together:
1.5 C Deluxe Pastry Flour
1/2 cup teff flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum (if your pastry mix doesn't already have it)
1/4 tsp salt
3 tsp ginger
1 3/4 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves
In a large bowl, beat for 3-3 minutes:
6 tsp softened butter
1/2 cup brown sugar
Add and beat for another minute or two:
1/3 cup molasses
1 tsp vanilla
Stir in the dry ingredients a bit at a time until everything is thoroughly blended. If the dough is very sticky, add a little more pastry flour one tablespoon at a time and beat or knead it in. The dough should feel manageable at this point. Divide it in half and wrap the two dough balls in wax paper. Let them rest for 2-8 hours at room temperature, or in the refrigerator for up to four days. If you refrigerate the dough, let it soften at room temperature until it's manageable before you roll it out.
Heat the oven to 375 degrees F.
To roll out the dough, have a piece of wax or parchment paper on top and another piece underneath the dough ball. Use a rolling pin to flatten the ball and roll it into a sheet. Peel off the top layer of parchment paper and cut out your shapes. Place them on a greased cookie sheet and cook for 6-10 minutes, depending on the thinness of the dough and the size of the cookies. Decorate with frosting if desired.
Tuesday, November 16, 2010
It's hard to say what you'll remember the most about Andina. It might be the service, the amazing Peruvian food, the atomosphere, or the stunning presentation. For me it was the huge gluten-free menu.
One of the things that I have liked about going gluten-free has been that it simplifies my dining decisions. Before going gluten-free, I had always been the person in the party who would mull a bit too long over the many tantalizing options to order. Now, in most restaurants I simply find the one item on the menu that I think might be easily modified to be gluten-free. At Andina I didn't have that luxury. However, at Andina I didn't mind having so many things to choose from.
My gluten-free friend and I got the works. At least, it felt like it. First of all, they brought us something to snack on instead of bread. I'm not sure I've ever been to a restaurant that had a gluten-free bread substitute. It was a delicious fried yucca dish. We ordered a Spanish tortilla as an appetizer. When I was in Spain during my college years, I had tortilla all the time - it's one of my favorite dishes. It's a type of potato omelet. I'll post a recipe one of these days, but until then you'll have to make do with this photo of Andina's version, which was definitely up to par.
Then our entrees arrived.
Enough said. If you're on the gluten-free diet, or even if you just love Latin American food, and you're in Portland, you need to check this place out.
Saturday, November 13, 2010
I've been frequenting New Cascadia Traditional a bit more lately and I've noticed that they have some seasonal pies out. I've tried their apple pie a few times, and I really like it. They seem to use the same crust as they do for other pastries such as the sweet gallette.
Have you tried any of New Cascadia's pies? What did you think?
Have you tried any of New Cascadia's pies? What did you think?
Tuesday, November 9, 2010
Recently I've been obsessed with gluten-free bread. How does it work? How do I make it rise? How do I give it a bread-like flavor? I've been experimenting with creating my own recipe lately and I've learned a lot. There are still some things that are a mystery to me, however. That's why I decided to make Fire and Salt's Gluten Free French Bread for the November Adopt-a-Gluten-free-Blogger event hosted by The Book of Yum.
I started with the intention of making the recipe as true to the original as possible. That being said, I have a hard time restraining myself from putting my own stamp on things, and I love making modifications. I am also known to be a little haphazard and ill-prepared, so while I double-checked that I had the list of ingredients I forgot to get a French bread pan as Brian (Fire and Salt's blogger extraordinaire) strongly suggests in his blog post. I even tried to swing by a kitchen store before heading home, but it happened to be closed on Tuesdays. I didn't trust the bread to maintain its shape without some support, so I decided I had to use something. Always ready to make due with materials on hand, I improvised this solution to the bread pan problem:
The bread rose quite a bit in there.
All in all, I highly recommend this gluten-free French bread recipe!
Sunday, November 7, 2010
Gluten-free Quinoa Pancakes
Gluten-free Buckwheat Pancakes
For a vegan recipe, check out I Am Gluten Free's Perfect Gluten-free Pancakes. Linda at The Gluten-free Homemaker has a Gluten-free Pancakes Recipe that looks pretty good too.
Have you tried any new gluten-free pancake recipes? What is your favorite? Feel free to post a link or a recipe in the comments!