Archives for June 2018

Potato & Manchego Tart

June 28, 2018 By Alana Leave a Comment

How do I describe this crustless tart? Words don’t quite do it justice. Once it’s baking, you might be able to get an inkling of its glory from the smell wafting out of the oven. Or perhaps when it comes out of the oven – lightly browned and bubbling on the counter – you’ll realize that this meal is going to be special. But it’s when you take your first bite – your taste buds meeting luscious potatoes enrobed in rich, creamy custard, encountering tangy manchego and a bright sparkle of green onion here and there – that the swooning will truly begin.

The secret? Egg yolks. Quiches and tarts made with mostly egg yolks have a superior, custardy texture that you just don’t get in a standard whole-egg quiche. Also, despite their richness, I find that they feel lighter and more appealing than those made with whole eggs. Why? The coagulation of the egg whites yields a denser final product. Fewer egg whites? Lighter (and tastier) tart. As an added bonus, this recipe provides a wonderful way to use up those yolks you have left over after making meringues or other recipes that call for just the whites.

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Double Chocolate Buckwheat Zucchini Muffins

June 15, 2018 By Alana Leave a Comment

“Ping!” goes the toaster oven. And faster than a speeding bullet, I’m in the kitchen. The aroma of chocolaty goodness is making my mouth water, and I can hardly wait to chow down on my last double chocolate buckwheat zucchini muffin. (I’ve been keeping a bag of them in the freezer for easy access but haven’t allowed myself to finish them off before posting the recipe. Sidenote: Yes – these freeze!) As I bite into the muffin, my face lights up. It’s tender, chocolatey, cakey, deliciousness. Hard to believe this type of decadence can be achieved with gluten-free whole grains and zucchini! I pat myself on the back for having the willpower to save this one – they are pretty hard to resist – and am then immediately annoyed that I chose to save just one, rather than two. Or three. With these muffins, it’s hard to stop.

While I’ve been sitting on this recipe for a while, the appearance of zucchini at the Greenmarket signaled that it was time to share. After all, while zucchini is one of my favorites (if you’re put off by the texture, try cooking it this way) the sheer surplus of it during the summer months means it’s a good idea to have some zucchini bread recipes on hand. I mean, it’s possible to get sick of eating zucchini, but almost unheard of to get sick of double chocolate muffins or zucchini spice cake. (Btw, while I decided to post this recipe as muffins, you can also make a sinfully delicious loaf of zucchini bread by baking the batter in a silicone loaf pan – see notes below. Plus you’ll still have enough batter left over for 3 muffins!)

Aside from giving you a reason to stay excited about zucchini in the months to come, these muffins have other benefits too. They are made with whole-grains like sorghum and buckwheat, you can freeze ’em for easy snacking, and they don’t contain too much sugar. The only real downside to making these muffins – and this is based on a sample size of 1 – is the risk of getting that Do you know the muffin man? song stuck in your head. I mitigated this unfortunate side effect by stuffing my face with muffins. It seemed to work!

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White Gazpacho

June 1, 2018 By Alana Leave a Comment

Have you ever tried ajo blanco? Popular in Spain, it’s a white gazpacho made with blanched almonds and lots of garlic, thickened with bread. Even though I visited Spain before going gluten-free, I sadly never came across it.

If I had, I would probably be better able to describe to you whether my pecan gazpacho is indeed similar to ajo blanco. I can venture a guess that it is – it’s creamy, nutty, tart, and refreshing – and certainly resembles that classic Spanish white gazpacho visually. But there are several differences between this recipe and a traditional ajo blanco, which I’ll enumerate for my fellow cooking nerds below. For the rest of you, all you need to know is that this pecan-based version of white gazpacho is one of the best cold soups I’ve ever had.

So, how does this recipe differ from a traditional Spanish white gazpacho? Well, as I alluded to above, I’ve used pecans instead of almonds, soaked overnight for a smooth texture. Additionally, while ajo blanco does often feature green grapes, they aren’t typically blended into the soup, like I do here. Finally, there’s no bread at all in my recipe (don’t worry, the soup is still the proper texture without it!), I’ve used garlic-infused oil instead of raw garlic, and I’ve added a secret ingredient to top it all off: fennel. Blending in some fennel bulb with the pecans and grapes really creates a luscious, complex flavor that you probably won’t even be able to place right away. You’ll just know that you want to keep eating it.

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