Gluten Free Buttermilk Biscuits

Blackbird Bakery Gluten Free is my newest baking cookbook. I got this as a gift for Christmas and I am looking forward to trying every single recipe, they all look amazing. I decided to test out these gluten free  buttermilk biscuits because I am having my family over this weekend to celebrate my dad's birthday.

I gave these a test run because I never know what to expect when baking gluten free. I am getting familiar with the ingredients and most recipes come out great (some better than the gluten recipes). These biscuits are one of those recipes that came out better than expected. They were moist, flaky and buttery, just as a biscuit should be. I will definitely be baking these again this weekend for the family. I know everyone will enjoy!

Buttermilk Biscuits (Gluten Free) Recipe from Blackbird Bakery Gluten Free by Karen Morgan
Makes 8 large

Ingredients:
1/2 cup sorghum flour
1 cup corn starch
1/2 cup tapioca flour
1 tsp guar gum (I used equal parks xanthum gum)
1/2 tsp kosher salt
1 tbsp baking power
3 tbsp cold unsalted butter, diced
3 tbsp cold vegetable shortening, diced
1 cup buttermilk
2-3 tbsp water, if needed
Butter, honey, agave nectar or jam for serving

1. Preheat oven to 425 degrees F.

2. In a large bowl combine the dry ingredients and stir to blend.

3. Add in diced butter and shortening. Using a pastry cutter, cut in the fats into dry ingredients until the mixture resembles small peas.

4. Stir in buttermilk and lightly mix with wooden spoon or with your hands until it forms a ball. (The less you work the dough, the better the biscuits will come out) If the mixture is too dry, you can add 1 tbsp of water at a time.

5. Turn dough onto a floured surface and knead until smooth; 3-4 times. Form dough into a 1" thick disk. Using a 3 inch diameter biscuit cutter, cut out 8 biscuits and place on an ungreased cookie sheet.

6. Bake 12-15 minutes, or until lightly golden brown. Remove from oven and transfer to wire rack to cool slightly. Serve warm.

Sugar Dusted Coconut Macaroons

Here is a simple yet delicious recipe for coconut macaroons. These confections are now one of my husbands favorites. I promised him I would add this to my Christmas cookie traditions along with my grandmothers coconut squares.

This recipe is so easy to prepare and requires very few ingredients. I shaped these macaroon like Christmas trees (as seen in Martha Stewart Living) but you can make them in the traditional round shape during the rest of the year. I hope you get to try this one and enjoy every bite.

I have another coconut macaroon recipe posted under cookies. I love those macaroons too but they require more work and they are not naturally gluten free. These are great for a quick and easy dessert.

Sugar Dusted Coconut Macaroon (recipe from Martha Stewart Living)
Makes 18 cookies



Ingredients:
2 1/2 cups shredded unsweetened coconut
3/4 cup granulated sugar
2 large egg whites, lightly beaten
5 tsp pure vanilla extract
Pinch of salt
Confectioners sugar for dusting

1. Preheat oven to 350 degrees F.

2. Combine coconut, sugar, egg whites, vanilla and salt in a large bowl using your hands or a wooden spoon; mix together well.

3.  Form 2 tablespoons of the mixture into 2 inch tall trees with your hands, using fingertips to make pointed top. Place each tree on a baking sheet lined with parchment paper. Alternatively  place 2 rounded tablespoons of mixture onto parchment lined baking sheet. Space 1" apart. 

4. Bake until edges are golden brown and cookies are firm, 12-14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be make up to 1 day ahead, dust with confectioners sugar before serving. 

Smokey Lentil Soup

This soup is still on my stove top simmering away. I had to share this recipe with you right away because it came out  perfect. It's by far the best lentil soup I have ever made. I also wanted to make sure I wrote this recipe down right away, so I wouldn't forget what I did. I wasn't sure what to expect when I combined all the ingredients, but I am very happy with the results.

What makes this soup special is using the left over ham bone from the holidays. For those of you who are like me and do not love split pea soup, this soup is a great alternative for using a leftover ham bone. Simmering the bone in the soup gave a smoky flavor to the broth and each bite now has bits of the delicious ham.

If you don't have a leftover ham bone, you can still make the soup, it won't have that smokiness but it will still be a great lentil soup. Enjoy!!!

Health Benefits:
Lentils are among the healthiest foods available. One cup of lentils has 16 grams of fiber and 18 grams of protein. It is said that lentils can help lower cholesterol and are famous for protecting your heart. More benefits include unusually high in folacin and vitamin B.

Smokey Lentil Soup 
Serves 6

Ingredients:
Olive oil
1 medium yellow onion-diced
2 celery stalks-diced
1 baking potato-smal; dice
2 tsp tomato paste
1 1/2 cups tomato sauce (preferably homemade, recipe below)
1/4 cup fresh Basil-chopped
1/2 tsp crushed red pepper flakes
1 cup green lentils (rinsed and drained)
4 cups low sodium chicken broth
1 leftover ham bone
Salt and Pepper to taste

In a large stock pot, coat the bottom of the pot with olive oil and bring to medium heat. Add in onions, celery and potatoes and cook 8-10 minutes until softened. Stir frequently to prevent browning.

Add in tomato paste and stir for 30 seconds. Add in tomato sauce and stir to combine. Stir in chopped basil. Season with a pinch of salt, 1/2 tsp crushed red pepper flakes and a pinch of pepper.

Add in lentils and chicken stock. Nestle ham bone into the soup, partially cover and simmer for 20 minutes. After 20 minutes, remove the bone and cut any meat off the ham bone. Return any meat from bone back into the soup. Discard bone.

Cover and simmer for another 5-10 minutes.


Tomato Sauce:
In a medium sauce pan, coat with olive oil and bring to medium heat. Add in onions and cook until soft;8-10 mins. Add in 1 tbsp tomato paste and stir for 30 seconds. Add in 28 oz can of whole canned tomatoes. Using a potato masher, mash the tomatoes until sauce is a chunky consistency. Add in 1/4 cup chopped fresh basil. Simmer for 20 minutes, partially covered.

**You can add the chunky sauce to the soup or you can puree in a blender or food processor for other uses.

Veal Chops with Caramelized Shallots

Just yesterday I walked into a local store and all the Christmas decorations were being replaced by red hearts, cupids and boxes of chocolates. Valentine's Day can be a nice time to go out to dinner with your "special someone" or cook a romantic dinner for two.  I remember cooking my first valentines day dinner for a boyfriend in high school. I made heart shaped ravioli..pretty cheesy now that I look back. I also remember my first valentines day dinner with my husband. At the time we just started dating and I cooked stuffed chicken breast and I made chocolate covered strawberries.

Thinking about dinner for two reminded me of a recipe I made recently. It is perfect for two people, it is so delicious and will really impress who ever is lucky enough to eat it. The reason I believe this dish is perfect for two is because veal chops happen to be on the expensive side. However, if you would like to splurge, this recipe is perfect for a dinner party. It is simple to prepare and easily as tasty as any fine dining restaurant dish. I have included a recipe for 4 below, you can easily cut it in half for two or double it for guests.

Veal Chops with Caramelized Shallots (recipe from Barefoot Contessa Foolproof)
Serves 4

Ingredients:
15 whole shallots, trimmed with roots ends intact
24 whole garlic cloves (2 heads)
2 tbsp (1/2 stick) unsalted butter, divided
Kosher salt and ground pepper
1/3 cup good sherry vinegar
1/2 cup ruby port wine
1 1/2 tbsp light brown sugar
1 tsp fresh thyme leaves
4 (10-14 oz) bone-in rib veal chops, 1 to 1 1/2 inches thick
3 tbsp good olive oil, plus extra for grilling

1. Preheat oven to 375 degrees F.

2. Bring a medium pot of water to a boil and add shallots and garlic for 15 seconds. Drain and peel them; blanching makes peeling easier. If any shallots are very large, cut them in half through the root so they stay intact.

3. In a large oven proof saute pan, melt 2 tbsp of butter, add shallots, garlic, 1 tsp salt and 1/2 tsp pepper, and saute for 2 minutes over med-high heat.

4. Place the pan in the oven for 30 minutes, tossing once, until the shallots and garlic are lightly browned.

5. Place the pan on the stove-top, add in remaining 2 tbsp of butter and saute over medium heat for 3 minutes. Add in vinegar and port, bring to a boil, and simmer for 6 minutes until liquid is reduced. Add in brown sugar and thyme and cook for 1 minute, until syrupy.

6. Meanwhile, place the veal chops on a board and pat dry. Rub all over with olive oil and sprinkle with salt and pepper. Set aside for 30 minutes while you prepare charcoal fire or heat gas grill to medium heat (or you can use grill pan on stove-top) If you are using charcoal, make only one or two layers of coals.

Grill veal chops for 6-8 minutes per side, until nicely browned and cooked to internal temp. of 145 degrees F. Transfer to a serving platter, cover tightly with foil and let rest 10 mins. Reheat the shallots and garlic and spoon over veal chops, sprinkle with extra thyme and salt, serve hot.

Happy New Year: Double Hot Chocolate

"A walk in the woods provides the perfect opportunity for kicking around some random thoughts along with leaves. Celebrate the moment with a mug of hot chocolate and something sticky and sweet"

A quote from a new cookbook Donna Hay Seasons, which happens to be one of the most beautiful cookbooks I own. 

Here are some inspiring photos I have come across, along with a "real" hot chocolate recipe. I hope you enjoy! 

Double Hot Chocolate: Serves 4 (Recipe from Donna Hay Seasons cookbook)

7 oz good quality dark chocolate, chopped

7 oz good quality milk chocolate, chopped

4 vanilla beans, split and seed scraped

1 1/3 cup heavy cream

1 cup milk

Divide the chocolate, vanilla beans and seeds between 4 mugs or glasses. Place the cream and milk over low heat and simmer for 2-3 minutes or until warmed through. Pour over chocolate, stirring until dissolved.