Archive

recipe

P1050740   P1050737 P1050739

Smoked pork butt rubbed with my BBQ Rub Recipe. Smoked low and slow for a few hours over applewood chips. Not gonna lie – the bark on this roast was awesome. I had to stop myself from eating the entire cap of fat off of the top. So good.

2T Cumin
4T Paprika
4T Kosher Salt
1T Korean Chili Flakes
1T Onion Powder
1T Garlic Powder
6T Sugar
A few shakes cayenne flakes
~1t nutmeg

I’m seriously loving this rub on pork lately.

P1040785

2014 is the summer of pizza. I’ve gotten ’round to checking out Kay’s Pizza on Burden Lake in Averill Park, NY. It’s a seasonal pizza place, right on Burden Lake. I went with a large group of folks, and in the peak of Kay’s season the parking lot may overflow, but there’s street/lake side parking available as well. Prices are reasonable, and this is group-friendly, though if it’s packed you may be waiting a while.

Clams! $8.25 for a dozen. These were tasty and were served with real butter on the side.
P1040787

One large cheese pizza ($8.95 – WHAT?!), and one Baja Chicken ($19.75). These are poofy pan-style pizzas. There is a crust, but it’s more of a line where the cheese/sauce stops and the crust begins. The pies are all uniformly flat/one level.

Cheese was fine, the Baja Chicken is topped with chicken, bacon, jalapeno, onions, black olives, and tomatoes. The Jalapenos added a nice heat level, though I’d probably never order this on my own.
P1040788

Buffalo chicken, because buffalo chicken. ($8.95 + $1.80). This was a buffalo chicken where the chicken was tossed in buffalo sauce, but otherwise was on a regular large cheese pizza (with tomato sauce). Eh, okay. Not my fave style of buffalo chicken pizza.

So Kay’s pizzas are the poofy-soft type of pizzas that are really easy to eat. And  a large cheese is a crazy-cheap $8.95. I can see why this place is so popular. Low price-point on the pizza, very family friendly, and right on the lake, so you may have a lake-view (depending on where you are seated). I would go back again since this is a cute piece of local history. Though I’d personally go really early or really late, because it was jam-packed with people when I went. The seating was Manhattan-style, and if you were at a table with chairs (they had booths) you really had to scoot yourself up to the table and wedge in. I was kind of surprised by that, but it makes sense since it’s so popular. It was a little sardine-y, so try to get a booth. Because of the seating, I’d also suggest going with a table of no more than 5-6 people, because it was kind of impossible to hear anyone else at the other side of the table with 8 people.
P1040789

Also grabbed a gluten-free Kay’s Specialty Pizza (sausage, peppers, mushrooms). I forget exactly how much this was, but it’s pretty in line with gluten-free pizza prices in this area (like $12-13 for a medium, and then extra for toppings). Kay’s doesn’t make their own gluten-free pizza and is very vocal that these have the potential for cross-contamination, so if you are severely allergic to gluten you should still probably not order it.

It was the flat/gummy type of pizza crust. Crispy for the first few minutes, but then gummy.

 

P1040449

Happy Birthday, D! D entered the very end of her twenties, and I wanted to bake her a cake. She’s not doing gluten lately and loves chocolate, so I thought hey, gluten-free chocolate cake made with coconut flour! This is an ultra-decadent and delicious cake. This was an especially special birthday to me, as D also shared it with my belated kitty, who turned 10 (everyone fed her as many treats as she wanted).
P1040451

She went out for a wine tasting and nibbles before cake time. Albany John and I had plans earlier in the evening, so we met at our place for cakey good times. I used this nut-free recipe for the cake.

Chocolate Coconut Flour Cake Recipe

2 C coconut flour
1 C unsweetened cocoa powder
2 t baking soda
0.5 t baking powder
2 sticks of butter (1 C) at room temp
1 3/4 C sugar
1 t vanilla extract
1 3/4 C milk (or milk sub, I used buttermilk. Drop your baking soda to 1.5 t if you’re using regular milk)
1/4 C melted coconut oil
9 eggs

And here’s how I make every recipe so it’s only one dish that gets dirty:

Cream together butter and sugar. Add the eggs (one at a time) and vanilla extract. Then add in the milk. Scoop in the coconut flour, cocoa, baking soda, and baking powder. Mix the dry stuff on the top a bit to combine, then mix it all in with the wet ingredients on the bottom. Then add in the melted coconut oil. Stir until well combined. The coconut flour will absorb the liquid while you’re mixing and seem like it’s drying out.

Bake in two 8 or 9 inch buttered cake pans at 350F until a toothpick comes out clean. About 30+ minutes.

P1040430
Here’s what your batter looks like when it’s ready to be moved into the cake pans. Kind of looks like frosting, or maybe playdoh.

P1040431

You’ll have to pat the batter into the pan. Coconut flour batters are vastly different than their wheat flour brethren.

P1040432

Seriously. It doesn’t fall or anything. You just plop it in…
P1040434

And smooth it out.

This made a little more than two 9-inch cake pans for me (my pans were shallow, though) so I baked the remaining batter in a little pan. It was good out of the oven. Kind of like a cakey brownie texture.

So, after we bake it, we let them cool. You can cut them in half if you want and make a 4 layer cake, but I’m not that delicate and didn’t want to mess this up for the birthday girl.

P1040435
I made a whipped chocolate ganache frosting and frosted the cake the night before. You can see the holes in the cake where I put skewers to then wrap in plastic wrap. Or as Albany John called it “I thought you were creating a protective force field to keep me out of it,”.

P1040436

I wasn’t super jazzed with my frosting skills or how the ganache came out (it was more like buttercream).
P1040437

Then I slathered the frosted cake in more liquid chocolate ganache.

P1040439
More chocolate ganache fixes everything, right?

P1040445

Well, come cake time, we had a cozy little set up going (this is as close to decorating as I’ll ever get).
P1040446
P1040457

P1040448
P1040453
Happy Birthday, to an awesome friend.

P1040362

Marshmallows! I’ve been making marshmallows lately using Butter’s basic marshmallow recipe.
P1040365

They’re great with a little cocoa, especially if you put in peppermint oil. Daniel B. loaned me his kitchenaid mixer before he hightailed it off to New Jersey. Instead of languishing in storage, it had been languishing on my shelf. So at least I know I don’t need a big ole Kitchenaid taking up space in my kitchen. But I figured that I should TRY to use the mixer while I have it. And what likes a big stand mixer more than marshmallows?

P1040343

Here’s what I started out with – sugar, gelatin, corn syrup, peppermint essential oil, and powdered sugar. I had Knox gelatine sitting in my pantry, but have since purchased Great Lakes Unflavored Beef Gelatin from Amazon. It’s cheaper per lb than the Knox packets, and unlike Knox, there is no SMELL. OMG, Knox smells like a freaking barn once you hydrate the powdered gelatin. So it’s better and cheaper than Knox. Sign me up. But if you’re not sure you’re going to do much with gelatin the Knox will be fine as an intro. The flavor thankfully doesn’t linger into the final product. But then again I made mine aggressively peppermint-y.

P1040344

Corn syrup, granulated sugar, water. Boil for a minute, then add it to your soaked gelatin in the kitchenaid mixer.

P1040345

Whirl around for about 10 minutes, add in peppermint oil (I used about 10 drops for a VERY aggressively pepperminty marshmallow), then whip for 2 more minutes.

P1040354

Parchment paper in a pan – plop in your marshmallow and even it out. You can put powdered sugar on top and press with more parchment paper for a more even look, but I wasn’t terribly concerned about that with my first batch.
P1040355

Let it sit for at least 3 hours, or overnight. Then sprinkle more powdered sugar on a piece of parchment paper (parchment paper is your friend, here).
P1040356

Gently pull off the parchment paper.
P1040358

Almost there…
P1040359

Sprinkle more powdered sugar on top. The sieve really helps reduce the amount of sugar you’d use than if you tried this by hand.
P1040360

Use your handy dandy bench scraper or sharp knife and start cutting away!
P1040361

Once you have some squares or shapes, roll them in more powdered sugar to keep them from sticking.

P1040363

Surprise your husbear with hot cocoa and fresh marshmallows in the morning when your project is complete!

P1040244

Spring is here, which means my winter of tarts will likely be coming to an end. Or maybe I’ll just start using seasonal stuff in my tarts.  I bought a few tart pans, and my favorite is this Fox Run 14″ x 5″ tart pan. The shape makes me happy.

P1040243

I’ve been using this recipe from Smitten Kitchen for a sweet tart shell that doesn’t really shrink. It’s pretty awesome, and the best part is it’s all made in the food processor in a cinch. The recipe makes a bit more than you’ll need for the tart shell. By the way, Smitten Kitchen’s Whole Lemon Tart is also an awesome recipe. The filling is SUPER lemony and also made entirely in a blender (which I <3 for clean up). I made that recipe with a full tart shell recipe in a larger circular tart pan, and oh man was that ever a hit.

This particular pictured filling was cheesecake with some random bits of fresh strawberries (that were going south quickly). Cheesecake fillings are super easy – cream cheese + sugar + stuff (this can be cream, sour cream, milk, egg… something to thin it out a bit)
P1040240
The recipe makes more than this rectangular tart pan needs, so I flipped over a mini muffin/cupcake tray and wrapped some pieces with remaining dough. Filled with some whipped cream and aww, yeah. Yum! They are very tan because I forgot about them while par baking the tart shell in the background. Filled with cream, they just tasted like crunchy pie crust. Cream fixes everything, right?

P1040236

Hodgson Mill posted a recipe for “Gluten Free Baked Beignets“. I used quotes because there is no way you can all these beignets in any way, shape, or form.  However, they are perfect as gluten-free scones. Not as light as wheat-based scones, but pretty decent for coconut flour scones. Hodgson Mill took my criticism well on Twitter. But seriously, don’t confuse these for beignets. It’s like calling a dinner roll a funnel cake. Two completely different things.

I don’t have any issues with gluten, but I will jump on any recipe that uses coconut flour. I can’t get enough of the stuff.

Baking in my Bathing Suit has been gluten-free lately, and she came over to help me make these.

Here are the ingredients you’ll need:

2T Warm Water
1 t yeast
1/2 t sugar
(Proof the three above ingredients if you want, otherwise just toss it all together)

1 C Gluten Free AP Flour
1/2 C Coconut flour
2 T Sugar
1 t baking soda1/2 t xanthan gum
3 T coconut oil, melted
1/2 C milk
1 t lemon juice
2 eggs
1 t vanilla extract

Combine all of the dry stuff, then drizzle in the melted coconut oil and mix so it evenly distributes and looks kind of clumpy. Then add in the liquids (including the proofed yeast, if not, toss in the yeasty trio now). Mix well.
P1040224
Here’s what it looks like when it’s all combined and mixed. Then you cover it and let it rise for about an hour.

P1040225

Put some parchment paper on the baking sheet you intend to use. Sprinkle with some gluten free flour
P1040226

Plop the risen dough on this sheet, then knead/fold it for a little while so the dough comes back together.

P1040227

Then roll it out into as much of a rectangle as you can make, he he. (Straight lines are not my strength)

P1040228

Then cut into triangles. Or however you want them shaped.

P1040229

Spread them out a bit on the parchment-lined pan. Then cover and let them rise another +/-30 minutes. (note: I made these in winter, so my house is cooler and a 30 minute rise time is normal. In the summer this may be reduced to less than 30 minutes)
P1040231

Here’s how they look after poofing for a half hour. Wow, lookin’ pretty scone-y.
P1040233

And here they are fresh out of the oven. 400F until the edges just start to get a slight tan. I think this was about 8 minutes for my in my convection oven.
P1040234

Figured I’d try them tossed in powdered sugar in the spirit of beignets. Also because these aren’t very sweet.
P1040235

They looked pretty, but you can leave the powdered sugar off your own. Not much stuck to them.
P1040237

But these gluten free scones were great with some freshly macerated fruit!

 

P1040161

Snow can’t stop me from bringing the heat! I shoveled out the grill, cleaned her off, and smoked up some pork shoulder and ribs. As you can see, one of her wheels got lost in all of this snow somewhere along the way.

P1040145

The night before I’d picked up some baby back ribs at Roma. Just a bit over $5 for a half rack. Not too shabby. Sure beats restaurant prices.

P1040146

And I also can’t say no to $2.99/lb pork shoulder.

P1040149

I made my own rib rub up. A little spicy kick, but nothing outrageous.

P1040152

Rubbed liberally on both pieces of pork, and let them sit over night.

P1040156
P1040157

Here they are after a night in the fridge.
P1040154

Coals got all nice & toasty.
P1040158

Dumped the coals over half of the bottom of the grill with some applewood chips in tin foil on top of the coals.. Put a pan on the other side to catch any meat drips.

P1040160

The porky duo hangs out above the pan, and then I cover the grill, shaking the bottom occasionally to release the dead ashes which clog up air flow. Wound up putting another chimney of coals on here.
P1040166

Ribs smoked for about 5 hours before hunger set in. Good amount of smoke, I probably could have let them go another 30 minutes with some sauce, but overall I’m happy with how they came out.
P1040169

The pork shoulder I let go for about 7 hours. Nice bark formation on the outside. Planning on using some of the fattier bits for split pea soup

 

Pork rib recipe here:

P1040153

Follow

Get every new post delivered to your Inbox.

Join 1,784 other followers