Saturday, June 25, 2016

Bleu Pig Potato Waffles {Gluten-Free} #SundaySupper


Waffle Mania!
Since June 29th is National Waffle Day, the Sunday Supper tastemakers are kicking off the week with a huge waffle party! Although waffles have been around for nearly seven hundred years, the first American patent for a waffle iron wasn't issued until the late 1800s. Sue from A Palatable Pastime has rallied us to celebrate all things waffle. She invited us to make anything in the waffle iron from sweets to savories and everything in between. 

All the Waffles
Sweet and Sinful:
Savory Brinner Winners:


My Waffle...
I'm sure it's no surprise to anyone that I opted to make a savory waffle. I've made my share of sweet Dragonfruit Waffles to my Rhubarb Waffles and from my Olive Oil Waffles to my Coconut Milk Waffles. For Waffle Week last year, I shared Waffled Polenta Crisps with Caponata; and I've made Chicken and Mashed Potato Waffles for another event. But this time, the Enthusiastic Kitchen Elf said we should make waffles with bleu cheese and bacon. That sounded like a plan. He adores bleu cheese...and who doesn't love bacon?!?

To make them even more bluish, I used a mixture of baby potatoes, including purple potatoes.


Ingredients
  • 2 C mashed potatoes
  • 2 T butter
  • 1/3 C gluten-free flour (use regular flour if you wish)
  • 1 large egg, lightly beaten
  • 1/4 to 1/2 C milk
  • 4 to 6 slices cooked bacon, crumbled + some for garnish
  • 3 T crumbled bleu cheese + some for garnish


Procedure
Heat the waffle iron to its highest setting. In a large bowl, mix together the potatoes, butter, egg, and milk. Gently fold in flour, bacon and bleu cheese. The potato batter will be a soft and sticky dough.


Place a scoop in the center of your very hot waffle maker and close the lid. Cook for a few minutes until crisp on the outside, about 3 to 4 minutes. Repeat with remaining potatoes.

To serve, top your waffle with more crumbled bleu cheese and some crumbled bacon.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.

Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Friday, June 24, 2016

Plum Polenta Cake {Gluten-Free}


Earlier this week, friends of our who are out of town asked if we could pick their plums, water some plants, and pick up the mail. The boys - and my parents - were game and off they went. They came home with so many plums yesterday. So, I started off with a plum-polenta cake for breakfast this morning. We're still debating on jam versus chutney and shrub versus liqueur. I'll keep you posted.


Ingredients
  • 1/2 C  butter, softened + more for greasing the pan
  • 2/3 C organic granulated sugar  
  • 1/4 C honey
  • 2 eggs
  • 1/2 C coconut milk
  • 1/2 t salt
  • 1-1/2 C gluten-free flour (I used a mixture of rice flour, brown rice flour, and coconut flour)
  • 3/4 C yellow cornmeal
  • 1/2 t baking powder
  • 1/2 C corn kernels
  • 10 to 12 small, ripe plums

Procedure
Preheat the oven to 350 °F. Butter a baking dish; I used a 9" square dish. Slice your plums in half, or quarters, and remove the pit. Place the plums in the bottom of the dish and set aside.

Cream the butter and sugar together until lightened and fluffy. Fold in the honey, eggs, and coconut milk. Gently fold in the salt, flour, cornmeal, and baking powder until just moistened. Stir in the corn kernels.

Spoon the batter over the plums and place in the oven. Bake until set and beginning to brown, approximately 35 to 40 minutes.

Let cool for 5 minutes before slicing. Serve hot.

The #GuacSquad12 and the Guac-Lock™ by Casabella #sponsor #ad

Remember when I wrote about our upcoming blogging event: #GuacSquad12? Click to read details about the event, see who's participating, and meet our sponsors: here.

We've timed our #GuacSquad event with the release of a brand new product from one of our event sponsors: Casabella. The product is the Guac-Lock™.

All of the participating bloggers will be posting their own reviews of the product along with a creative twist on guacamole. And...we will be giving away TWELVE Guac-Locks™ during the event. Yes, twelve. A dozen of our lucky readers will be able to try the Guac-Lock™ for themselves.

I can't wait. Until then, check out the video below to find out more about the Guac-Lock™.

 

Find...
Casabella
on the web, on Twitter, on Facebook, on Instagram, on Pinterest

The Giveaway...
Our generous sponsors have contributed prizes for this event. 
Stay tuned for how you can enter to win.

*Disclosure: Bloggers received complimentary product from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are our own.*

Wednesday, June 22, 2016

{Gluten-Free} Black Tahini-Chocolate Bundt with Ganache #PeoplehoodoftheTravelingSwirlyPan


My time with Dorothy (she's a bundt pan) and Toto (he's a journal) - for the Peoplehood of the Traveling Swirly Pan - is drawing to a close. I'm hoping to squeeze in one more adventure before I need to wrap them up and send them off to the next baker.

You can read more about the Peoplehood of the Traveling Swirly Pan and see my first recipe with Dorothy (herewhen I made a Gluten-free Bourbon Gingerbread with Prickly Pear Lemon Curd...and my third recipe (here) when I made a Gluten-free Hot Milk-Matcha Bundt with Chocolate Silk Sauce.

I can count. Really. My second adventure was a complete and total flop. So, I didn't share that recipe on the blog or with the #PeoplehoodoftheTravelingSwirlyPan. Flops are how you know you're stretching your culinary competence, right? While they aren't a success, they are necessary to becoming a better cook!


I decided that I would make a chocolate cake for my fourth Dorothy attempt - but not just any chocolate cake. Of course I needed to shake things up and decided to add some black tahini to the cake.


Tahini adds something decidedly savory to the cake which makes my savory-loving palate happy. But, to make the other members of my household happy, I slathered it all with chocolate ganache.

Ingredients

Cake
  • 1-1/4 C butter, plus some for greasing
  • unsweetened cocoa powder for dusting pan
  • 1/4 C unsulphered molasses
  • 1/4 C black tahini
  • 1/4 C tahini
  • 1/4 C cold coffee
  • 1 C organic granulated sugar
  • 1-1/2 C rice flour
  • 1 C buckwheat flour
  • 1 C ground almonds
  • 1 T baking powder
  • 1 C sour cream
  • 2 eggs
Ganache
  • 3 oz dark chocolate, chunks
  • 1/2 C organic heavy cream
  • 2 T organic granulated sugar
  • 1 T butter


Procedure

Cake
Preheat the oven to 350 degree F. Butter bundt pan and dust the pan with unsweetened cocoa powder to prevent sticking.

Melt the butter. In  large mixing bowl, whisk together molasses, tahini, black tahini, sugar, cold coffee, eggs, and sour cream. Pour in the melted butter and stir until well-combined. Add in dry ingredients and stir till completely moistened. Spoon into buttered cake pan.

Bake for 1 hour or till a toothpick inserted comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack. Let cool for another 10 to 15 minutes.


Ganache
Place everything except for the cream in a mixing bowl. In a small saucepan, heat the cream until small bubbles form around the edge of the pan. Pour the cream into the mixing bowl, making sure that the chocolate is completely submerged. Let sit for 3 minutes. Whisk till smooth.

Divide ganache in half and place 1 bowl of ganache in the freezer for a quick chill. Let the other bowl sit at room temperature to keep it at sauce-consistency.


Once cool, spoon cooled ganache into the swirls. To serve, drizzle liquid ganache onto your serving plates. Place slices of cake on top of the drizzle. Enjoy!

Tuesday, June 21, 2016

#GuacSquad12 Dreams Up Over a Dozen Great Guacamole Recipes #sponsor

It's summertime! For me, that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 - a multi-day, multi-blogger event - is for you.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you're a guacamole purist - think avocado, cilantro and lime - or you get a little more creative - think of some fabulous fold-ins such as pineapple or olives -  the #GuacSquad12's creations will make your mouth water.

We Are the GuacSquad... 
listed alphabetically by blog name



Here's the blog tour schedule...

Here are Our Sponsors*... 
and how you can find them around the internet

Casabella
on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices
on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa's Produce
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

The Giveaway...
Our generous sponsors have contributed prizes for this event. 
Stay tuned for how you can enter to win.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. 
Although this post is sponsored, all opinions are our own.*

Grilled Portabellos with Caprese


When I was working on a post about orange wines from Italy - it's coming soon! - I grabbed a bottle of wine from one of my favorite restaurants. I sat with my friend, who owns the restaurant, and we talked about possible pairings. She thought "something with mushrooms."

When I was testing the pairings, I made this dish. While everyone liked it, Jake determined the other dish went better with the wine. So, this dish just gets shared as a regular recipe; the other recipe will be posted for the wine pairing event.

Ingredients serves 2 as an entree

Mushrooms
  • 2 large portabello mushrooms, brushed clean of dirt
  • 1/2 C olive oil
  • 1/4 C balsamic vinegar
  • freshly ground salt
  • freshly ground pepper
  • canola oil for the grill (pan)

Caprese
  • 3/4 C mozzarella ciliegie, sliced in half
  • 3/4 C diced tomatoes
  • olive oil
  • 1 T fresh basil, roughly chopped  + basil leaves for garnish
  • freshly ground salt
  • freshly ground pepper


Procedure

Place mushrooms in a flat, rimmed dish. drizzle them with oil and vinegar. Sprinkle them with salt and pepper. Let stand for 5 minutes, flipping them over halfway through. In the meantime, heat your grill or grill pan and brush with canola oil.

Cook the mushrooms until they have distinct grill marks and are softened, approximately 5 minutes on each side.

In a small mixing bowl, toss together the ingredients for the caprese.

To serve, gently remove the stem from the portabello cap. Place the mushroom on your serving plate. Spoon caprese into the top. Garnish with a basil leaf. Serve hot.

On the side, I served grilled broccolini.

Sunday, June 19, 2016

{Gluten-Free} Hot Milk-Matcha Bundt with Chocolate Silk Sauce #PeoplehoodoftheTravelingSwirlyPan


Remember that I have Dorothy (she's a bundt pan) and Toto (he's a journal) visiting from the Peoplehood of the Traveling Swirly Pan? You can read more about that - and see my first recipe with Dorothy - here when I made a Gluten-free Bourbon Gingerbread with Prickly Pear Lemon Curd.

My second adventure was a complete and total flop. I tried to make a savory Mexican egg bake and it stuck miserably. It tasted great, but it was beyond ugly. So, I won't be sharing that recipe on the blog or sharing it with the #PeoplehoodoftheTravelingSwirlyPan. Flops happen...and you move on, right?


So, for our Fathers' Day dessert, I decided to make Jake a Hot Milk-Matcha Bundt with Chocolate Silk Sauce. My Love, thanks for being the fun parent...our boys need one!


I am guessing that my luck with unmolding the gingerbread was a total fluke because my third attempt with Dorothy also resulted in stuck cake. Ugh. 


Thank goodness for chocolate sauce!! The dessert was amazingly delicious. It was just ugly. Again.



Ingredients
Cake
  • 1 C butter, cut into cubes
  • 1 C milk
  • 1 C gluten-free flour blend
  • 1 C sweet white rice flour
  • 1 C ground almonds
  • 1 T baking powder
  • 4 large eggs
  • 1-1/2 C organic granulated sugar
  • 1 t pure vanilla extract
  • 2 T matcha green tea powder
Sauce
  • 1 pint heavy whipping cream
  • 10 oz semi-sweet chocolate chunks
  • 2 T sugar
  • 2 T butter

Procedure
Cake
Butter and flour the baking dish. Preheat oven to 375 degrees. Combine milk and butter in a saucepan and cook over low heat until the butter is completely melted. Remove from the heat. Place all of the remaining ingredients in a large mixing bowl, whisk the eggs to break them up.


Mix in the extract, then the milk mixture. Whisk until just moistened. Pour into prepared dish and bake till the cake is well-risen, smooth, a deep golden brown, and firm to the touch - approximately 50 minutes. Let the cake cool for 10 minutes. Loosen the cake from the pan and invert onto a cooling rack.

Sauce
Combine the cream and sugar and heat it over medium heat. Just before it boils, remove the pan from the heat, add the chocolate and butter, stirring till it's completely melted. Cool slightly, then whisk. This sauce is best served warm.

Slice bundt and drizzle with sauce. Serve immediately.

Saturday, June 18, 2016

Frosted Grapes for #SundaySupper


Nostalgic Summer Recipes
As summer officially begins this week, the Sunday Supper tastemakers were invited by Coleen of The Redhead Baker to conjure up the past with recipes that remind us of the carefree summer days of our childhoods. She asks, "From carnivals and county fairs to backyard BBQ’s and picnics on the beach, what dish invokes warm summertime memories for you?"

From the Sunday Supper Tastemakers
Beverages
Breakfast
Appetizers
Main Dishes
Side Dishes
Desserts

My Summer Food Memory
So...if you follow my posts even somewhat regularly, you'll know that I don't feed my boys a lot of processed foods. At all. We try to eat local and organic as much as possible. We belong to both a CSA and a CSF. But my food rules are nothing like my mom's. When I was a kid, she didn't allow me to eat candy or ice cream. On hot summer days, she froze grapes. Yep, those were my "popsicles."

So, I decided to share that "recipe." The boys laughed and laughed, saying that Nonna has changed a lot since I was a kid. That's for sure. She takes my kids to eat at Baskin Robbins and all sorts of other places that she would never have taken me. I guess it's true what she says, "I was a mean mommy, but I'm a sweet nonna."

My boys quip, "Mommy, maybe you'll be a sweet nonna someday."

Maybe. Someday.


Ingredients

  • 1 bunch of organic grapes
  • water
  • organic granulated sugar


Procedure
Cut grapes into "serving size pieces." For me, that's usually a portion of stem that includes four to five grapes. Rinse and dry the grapes. Place them in a container (I usually use a glass dish) and place the dish in the freezer. Let freeze for at least an hour.

After an hour, quickly dunk them in water and place them back in your dish. Sprinkle them with sugar and toss to coat. Return them to the freezer for another two hours.

Enjoy!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.

Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

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