Gluten Free Pie Crust

Gluten Free Pie Crust

from http://glutenfreegirl.com/gluten-free-pie-crust/

This was my first attempt at making gluten free pie crust. I have eaten rice flour based gf pie crusts before and was not impressed. In fact, I was sad. If that was what I had to look forward to in a gf pie crust, pie might not be worth making. Then I took a chance on this recipe because I trust Shauna Ahern, the Gluten Free Girl blogger, and her husband, the Chef. Turns out I trusted well. Yum!
 
There are 6 kinds of flour and 2 thickeners in here, though not much of any of them, AND it is done by weight. Weighing is what makes gluten free flour type recipes work. Also, I love to weigh stuff.  Makes me feel like I'm back at work in the soils lab in college :)  Here we go:

5 ounces (1 1/4 c.) almond flour *
2 ounces (2/3 c.) gluten free oat flour
2 ounces (2/3 c.) tapioca flour
2 ounces (1/2 c.) teff flour
3 ounces (1/2 c.) potato starch (not flour)
2 ounces (1/4 c.) sweet rice flour
2 tsp. xanthan gum
1/4 tsp. guar gum
1/2 tsp. kosher salt (I used 1 tsp. regular salt. I like saltier crusts.)
5 Tbsp. butter, cold
4 Tbsp. leaf lard, cold
[I used 9 Tbsp. (4 1/2 ounces) butter because I had no leaf lard. Also, leaf lard is Expen$ive. Good, though, apparently.]
1 large egg
6 to 8 Tbsp. ice cold water
*Almond flour is finely ground almonds without the skins. Almond meal has the skins ground in, and can be coarser.

Shauna says,
"Mixing the dry ingredients:  In a large bowl, mix the almond flour, oat flour, tapioca flour, teff flour and potato starch. I use a whisk here, and slow down as I mix them, repeatedly, until they have become one flour.  Add the xanthan and guar gums and the salt.  Mix well.

Adding the fats:  Add small pieces of the ice cold butter to the flour mixture, not much bigger than a pea. (Or, if you'd like to,... freeze your butter beforehand, then grate the frozen butter into the flours. Move quickly.) Afterward, if you have it, add the leaf lard in small portions, of equal size.

Making the sandy dough:  Use your hands to scoop up the flours and mix in the fats.  Go slowly.  Rub your hands together.  Feel the fats work into the flours with your fingers.  I like to lift and rub, scoop and let them all fall through my fingers.  You'll know when you are done.  You'll feel done.  The flours will look sandy now.

Finishing the dough: Combine the egg with 3 Tbsp. of the water and whisk them together.  Here's where you can go two ways. If you want to do everything by hand, then do so.  Add the eggy water to the dough.  Work the dough together with your hands, or a rubber spatula, or whatever feels right.  When the dough feels coherent, stop.

Or, you can do what I have reluctantly realized makes gluten-free pie dough even better than making it by hand: finish it in the food processor.  Move the sandy dough to the food processor and turn it on.  As the dough is running around and around, drizzle in the eggy water.  Stop to feel the dough.  If it still feels dry and not quite there, then drizzle in a bit more water.  If you go too far and the dough begins to feel sticky or wet, sprinkle in a bit of potato starch to dry it out.  Again, after you make pies for awhile, you'll know this by feel alone. [My note: I grated my frozen butter, and almost my fingers. Next time I'm going to use the Cuisinart grating disk - chilled- and grate the butter that way with an inch or so of flour already in the work bowl, then switch the grater to the metal blade, add the rest of the flour and mix in the butter that way, then drizzle in the eggy water.]

Making the crust:  Wrap the pie dough in plastic wrap (or in a bowl) and let it rest in the refrigerator for 15 minutes or so.. Take it out, [split it into 2 equal hunks for the top and bottom crusts] and roll out the dough between two pieces of parchment paper [or plastic wrap]. This means you won't work any extra flour into the dough.  Roll it out as thin as you can.  Thinner.  Thinner.  Come on, you can do it -- thinner still.  Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate.  Rearrange until it is flat. If the dough breaks, don't despair.  Simply lift pieces of the dough off the counter and meld it with the rest of the dough.  Remember, there's no gluten, so you can't overwork the dough. Play with it, like you're a kid again.  Place the pie dough in the pie plate and crimp. When you have a pie dough fully built, you are ready to make pie.

Put the pie pan in the refrigerator while you preheat the oven to 325 and make the filling. ... Fill the pie pan with the...filling.  Put several pats of butter over the top.

Roll out the remaining pie dough between two pieces of parchment paper Remove the top layer and lay the pie dough over the filling. Pinch the edges together, then crimp the pie dough. Brush with an egg wash if you want a golden crust [ I didn't] Make a few small slits in the top crust.

Bake at 325 until the crust is golden brown and the filling starting to bubble out of the slits on top, about 40 minutes. [It took my pie about 80 minutes, maybe because my berry filling was still partly frozen] Remove from oven and let the pie cool. [I made a triple berry pie filling and cooling it to room temperature let it set up beautifully.]

Please eat pie." [Ok! No problem!]

Makes 1 pie, with enough crust for bottom and top [and several yummy cinnamon-sugar pie crust crackers! I baked those for about 20 minutes at 325. This dough would make good savory crackers, too. Must experiment!].

Tiramisu

Tiramisu!

Serves 10 to 12

From Cooks Illustrated November 1, 2007, with minor changes. Notes: Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so.  Brandy can stand in for the dark rum, or Victorine (a sweet rum flavoring) if going sans alcohol. For a less potent rum flavor, halve the amount of rum added to the coffee mixture in step 1. And yes, you can use decaf.

Ingredients:
*2 1/2 c. strong black coffee, room temp. (2 single serve packets of Starbucks instant)
*1 1/2 T instant espresso powder (I use Medaglia d'Oro instant)
5 T. rum (or Victorine flavoring or artificial rum flavoring to taste)
4 T. rum (  "        "              "         "          "        "        "           "     "    )
6 large egg yolks
2/3 c sugar
1/4 t salt
1 1/2 lb. mascarpone cheese
3/4 c. heavy cream
14 oz. ladyfingers (42-60, depending on size of pan)
3 1/2 T unsweetened cocoa, preferably Dutch process
1/4 c. semisweet or bittersweet chocolate, grated (Or more. I use more)

Instructions:
1. Stir coffee, espresso and 5 T rum in wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined.  Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice.  Add remaining 4 T rum and beat at medium speed until just combined, 20 - 30 seconds, scraping down bowl once or twice.  Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (not need to clean bowl), beat cream at medium speed until frothy, 1 - 1 1/2 minutes.  Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer.  Be careful not to over whip; it makes the final product dry.  Too runny is better, to a  point. Using rubber spatula, fold one third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain.  Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll over once, remove, and transfer to 13 x 9: glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2-3 seconds for each cookie.)  Arrange soaked cookies snugly in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth the surface.  Place 2 T cocoa in fine-mesh strainer and dust cocoa over mascarpone.  Grate chocolate over top if you like chocolate. I do.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 T cocoa and more chocolate. Wipe edges of dish with dry paper towel.  Cover with plastic wrap and refrigerate 6 to 24 hours.  Sprinkle with grated chocolate, cut into pieces and serve chilled.
Can be made up to 24 hours in advance.

*any coffee can be substituted with postum or decaf or even Crio Bru, though I cannot vouch for the results.

Pretty Much the Best Salsa Ever

Ingredients:

1 small red onion, finely diced.
2 cloves garlic, crushed or finely diced.
1/4 jalapeno pepper, seeds and veins removed, finely diced (or to taste)
1/2 C chopped fresh cilantro
2 roma tomatoes, seeds removed and finely diced
1/2 t salt
juice of 1 lime
2 firm avocados, diced
fresh (uncooked) corn (optional)

Directions:

Mix all together, and serve with corn chips. The longer it sits, the juicier it gets.

Notes:

"Four of us ate a whole batch in 30  minutes."   
Red onions are better than white or yellow.
The corn is very, very, optional.

Source:  Sunflower Market, August 2009

Betsy's Eclectic Tomatillo Salsa Verde

Ingredients:

 6 lbs tomatillos, husked and quartered
1 medium onion
1/2 bunch cilantro
1 - 2 T white wine vinegar or lime juice
20 slices bottled tamed pickled jalapeno peppers
salt to taste


Directions:

Steam tomatillos until fairly soft.  During this time, puree onion, cilantro, jalapenos, and vinegar or lime juice.  Add cooked tomatillos and salt and puree (do this in batches if necessary).  Freeze about 4 cups at a time in Ziplock bags.  Can be used as a dip, for enchilada sauce, or in chile verde.

Yummers.

2009

Real Tabouleh

Ingredients:

1/2     cup bulgur , fine or medium grain, rinsed under running water and drained
1/3     cup lemon juice (from 2 lemons)
1/3     cup olive oil
          Table salt
1/8     teaspoon cayenne pepper
2        cups minced fresh parsley leaves
2        medium tomatoes , halved, seeded, and cut into very small dice
4        medium scallions , green and white parts, minced
2        tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)

Directions

1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.

2. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.

Note:  Can use quinoa instead of bulger; but must boil the quinoa rather than just soak it.

Cucumbers in Vinegar

Ingredients:

4 cucumbers
1 onion, peeled and sliced into rings (sweet onions are good in this)
3/4 C sugar
1/2 C water
1 C white vinegar
1/2 T dill weed

Instructions:

Boil the sugar, water, vinegar and dill.  Pour over the cucumbers and onion.  Chill.


 Note:  I have used Splenda in place of sugar, and white wine vinegar in place of distilled.  Very forgiving recipe.

Source:  The Frugal Gourmet

Canned Salsa

This is the recipe I used for canning salsa this summer.  It is yummy.  I didn't add all the jalapenos (just one large) and I can hardly taste any heat.  Also, I increased the processing time cause we're high altitude and I'm paranoid about canning... :)

Ingredients

• 8 cups tomatoes, peeled, chopped and drained
• 2 1/2 cups onions, chopped
• 1 1/2 cups green peppers
• 1 cup jalapeno peppers, chopped
• 6 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons pepper
• 1/8 cup canning salt(kosher salt)
• 1/3 cup sugar
• 1/3 cup vinegar
• 1 (15 ounce) cans tomato sauce
• 1 (12 ounce) cans tomato paste

Directions

1. Mix all together and bring to a slow boil for 10 minute.
2. Seal in jars and cook in hot water bath for 10 minute. (or 20-25 if you're high altitude and paranoid like me... my book says add 10 min for our elevation.)
3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces (or process in food processor).
4. Yields 3-6 quarts or pints. (I got 7 pints.)

 source: http://www.food.com/recipe/wonderful-salsa-9272

Roasted Cauliflower Pasta

This recipe is very forgiving, and I usually don't measure much and it always turns out amazing.  Also, the cauliflower is awesome even without pasta...

 Roasted Cauliflower Pasta

Ingredients

• 1 head of garlic, cloves separated but not peeled (honestly, I haven't had garlic the last couple times so I just sprinkle a bunch of garlic powder on the cauliflower with the salt and pepper and it's awesome)
• 1 large head of cauliflower, trimmed, cut into florets
• 4½ tablespoons good olive oil, divided
• Kosher salt and black pepper
• ¼ cup minced fresh parsley (optional,but pretty and good)
• 3 Tbsp. toasted pine nuts
• 2 Tbsp. freshly squeezed lemon juice
• 6 oz. linguine (or whatever.)
• parmesan/romano/asiago cheese, shredded

1.) Preheat oven to 450° F. Bring a large pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Fish out the cloves, peel and cut off any brown parts. Cut the largest cloves in half lengthwise. Keep the water simmering.
2.) On a sheet pan, toss the cauliflower with garlic, 3 Tbsp. olive oil, 2 tsp. salt and 1 tsp. pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned. When the cauliflower is about 5 minutes away from being done, sprinkle some parmesan/romano/asiago cheese on the cauliflower, then season the water with salt and some olive oil. Toss the pasta into the boiling water and cook until al dente. Drain and put pasta in large mixing bowl.
3.) Scrape the cauliflower with garlic and pan juices into large mixing bowl with pasta. Add remaining 1½ Tbsp. olive oil, parsley, pine nuts and lemon juice. Sprinkle with more cheese (to taste). Toss everything together.

Jalapeno Jelly

We love this jelly on Ritz crackers, with or without cream cheese!
From Ball Blue Book Guide to Preserving (100th anniversary edition):

Jalapeno Jelly
Not a true jelly, because the pepper puree is in the finished product, but the product is nearly transparent anyway.
3/4 lb. jalapeno peppers
2 c. cider vinegar, divided
6 c. sugar
2 pouches liquid pectin
(optional green food coloring)

    Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar in a food processor or blender.  Combine puree, 1 c. vinegar, and sugar in a large sauce pot.  Bring to a boil; boil 10 minutes, stirring constantly.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat. Skim foam if necessary.  Stir in a few drops of food coloring, if desired.  Ladle hot jelly into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 15 minutes (10 min. sea level + 5 min. for 1,,001-6,000 ft. altitude) in a boiling water canner.
    Note: When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned.
    Yield: about 5 half pints.

Cilantro-Lime Pesto

• 1 bunch cilantro leaves (about 1 cup)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts (slices, toasted almonds work as well)
• 1/2 tablespoon chopped, fresh garlic
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon lime zest (sometimes I don't have this and it's still awesome without it.)
• 1/2 cup shredded parmesan or asiago cheese
• 1 1/2 teaspoon salt (add to taste at the end)
• 1/4 cup chicken broth (the less of this you add, the less "saucy" it will be.)

Put all ingredients (except salt) in a food processor or blender and have at it.

This is great on quesadillas where I add any combination of the following:

•  Shredded or grilled chicken
• Black beans
• Corn (canned works great)
• Mexican blend cheese (or sharp cheddar, jack, etc.)
• Sweet onions
• Feta

I found this recipe on Pinterest, and it was freaking delicious.

Cashew Chicken Lettuce Wraps

Ingredients

For stir fry sauce:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (mine was seasoned)
• 1 tablespoon brown sugar (I used almost 2 T)
• 1/4 teaspoon ground red pepper (I almost used srirracha instead, but I didn't)
• 1/4 teaspoon ground ginger
• 1 teaspoon sesame oil 

For Cashew Chicken:
• 2 chicken breasts (about 3/4 lb. total), diced (I used more like 1 lb)
• 8 leaves of greenleaf or iceburg lettuce
• 3 tablespoons canola oil (or oil of choice)
• 1 cup onion, diced
  
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• 1/4 cup cashews, chopped (I estimated this, and probably put in more like 1/2 c)
• Salt and pepper to taste
• basil to garnish

Instructions

1. Mix all ingredients for the stir fry sauce making sure to dissolve brown sugar. Set aside.
2. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.  
3. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

source: shewearsmanyhats.com

Marinated Cucumber Salad (Fresh Pickles)

Ingredients:

2-3 cucumbers, peeled and sliced thin.
1 large sweet onion (Walla Walla, Vidalia, etc.), sliced thin in rings or
1 cup white vinegar (white wine, or distilled)
1/2 cup water
3/4 cup sugar (or Splenda)
1 - 2 T dill weed

Instructions:

Combine cucumbers and onions in large metal bowl.  Combine vinegar, water, and sugar in a saucepan and boil until sugar is dissolved.  Pour over cucumbers and onions.  Stir in dill weed until combined.  Chill until cold, and serve. 

Shrimp Scampi

Ingredients:

• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

Directions:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Makes 8 first-course servings.

I removed the shrimp from the pan when they were done, and let the sauce cook down a bit, then poured it over the shrimp.

Carrabba's Style Herb Dip for bread/pasta

Besides their yummy entrees, one of my favorite things about Carrabba's restaurant is their bread, because even though it isn't the best bread ever, it is made so by the herb/olive oil dipping stuff they serve on a little plate along with it. I always order extra. Tonight I whipped up a concoction that is close enough to that herb stuff (it has a proper name, I'm just not urbane enough to know it) to make me happy. So here's what I did. This recipe makes a lot. A little goes a long way.

1 Tbsp. dried Italian seasoning
1 Tbsp. dried basil
1/2 tsp. kosher salt
6 or 7 grinds of black pepper
1 tsp. finely minced fresh garlic
olive oil (extra virgin is best)

Mix all ingredients except olive oil. Stir in enough olive oil to make a medium thick paste. Use some now with bread or on pasta; save the rest, covered, in the refrigerator for later.
-B-