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I was cooking for a party last night at which a gluten free cake was served for dessert. I had a few bites and aside from the cake being dry and the frosting very sweet, there was that tell-tale grittiness that GF baked goods seem to have. This particular bakery uses a blend of millet, sorghum, tapioca and potato flours. I used some Bob's Red Mill GF flour to satisfy a customer request for GF shortbread and found the same grittiness - they use garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour.
Obviously some sacrifices of flavor and texture are made when trying to replicate the magic of gluten, but why can't these flour blends be softer? Can't they be milled more finely? Or is it just the way the particular starches or proteins in those other flours are felt on the tongue?
It's like that chalky cold cooked rice texture, do you know what I mean? Why can't it be better? Almost every time I eat something made with substitute flours, it makes me sad and want to fix it.
Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.
Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.
Ingredients (for two people)
2 fresh rolls of your choice
2 big lettuce leaves
4 slices of Halloumi cheese
2 teaspoons of butter
half a chili pepper
2 tablespoons of minced peppermint leaves
¼ a red onion
2 tablespoons of chopped almond without the skin
1 teaspoon of honey
2 tablespoons of lemon juice
2 tablespoons of balsamic sauce
Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.
Enjoy your meal!
Hi there Italian chefs around the world - Two years ago (while visiting my family in New York - we live for 25 years in California)) we went to New York and ate in an Italian Restaurant in Syosset Long Island, New York (Steve's Piccola Bussola) and ordered their Chicken Cacciatore. It was unbelievable, so savory and tender and juice and it had 4 lean and juicy (no skin, no fat, no gristle) rollups wrapped around what looked like a small (about 1-2" rib bone) (in chicken???_ was able to get some of the recipe because I called them 2x, but after 5 tries at various times, I am giving up. He (the chef) said they used thighs - but the thighs I know are fatty and tough so I don't know where they got it. He said they buy the whole chickens and cut it up, so I guess they can get rid of the fat,skin and gristle that way. One, because I am never able to get their dark brown sauce (don't know how they do it because having a brown sauce by working with chicken, mushrooms, wine and onions is an enigma. Their sauce is not sweet, or sour just rich and savory. I saw the kind of sauce that it was when I saw the recipe of Hubert Keller's Beef Borguignon on TV, but it looked soooo difficult and was made with meat, not chicken. That has meat rollups sitting in a dark brown sauce. Help! I want to learn how to make that. The initial recipe that they gave me was this: Take chicken and cut it into pieces the size of a meatball with or without the bone.
Take olive oil and make very hot. Brown. Add 2 cups chicken stock, salt and pepper, parsley, and simmer for ½ hour. After brown, put until broiler and brown some more.
In another skillet, put mushrooms, onions, little tomato sauce, and when sizzling and hot, add white wine (or Marsala) and cook in pan – ½ hour. Add butter to thicken – but do not boil after butter melts
Said I can also put a little tomato sauce in there - maybe it was tomato paste.
After ready, marry the two and cook another 15 minutes all together (or not) – just eat it.
Below is a photo of Steve's Chicken Cacciatore - I know it looks like beef, but this is chicken!
Not sure if the subject line really reflects the situation and my question.
Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS. However, the pattern or cut mark didn't show on the finished loaf. I don't know much more other than she said she made the cut "pretty deep."
What might be the cause of the cut mark not showing on the finished loaf? Thanks!
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