Just My Type
2020
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Food.comI worked on this recipe for years- I wanted a good tasting sandwich bread with the nutrition of barley, one that would be very moist and keep well. I must have done it because so many people have told me that this is the best bread that they have ever eaten! And to top that, I won a blue ribbin and best of division award at the fair this year (2010). I admit that it is a little more work with the extra step of cooking the barley, but if you do as I do and do it in 3 steps when you have time- it fits into anyones schedule! Another bonus is that the dough makes killer hamburger buns as well as dinner rolls. My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! (For a video series on how to make this bread, go to you tube, Baking Whole Barley Bread video: http://www.youtube.com/user/Sweetgraces#p/u/0/YLmJFXIA1pQ Thanks!)YummlyIn the gluten free pasta world “orecchiette” – one of my absolute favorites – is impossible to find. So one day I took some buckwheat flour and started making homemade gluten free orecchiette with my dad :) That’s really how this recipe was born: combine my extreme fondness for “orecchiette” (a kind of ear shaped pasta from Puglia) and my dad’s talent in creating homemade pasta in a second… and you get this amazing homemade gluten free pasta recipe! Look at him go with his pasta machine in this video! Isn’t he a legend? Ever since I was little I have never once had fresh pasta that wasn’t handmade by my dad!Now that I challenged him to make it gluten free he though of combining buckwheat with tapioca in order to create a texture that’s perfectly comparable with the normal orecchiette noodles. This kind of pasta, that in Italian means “little ears” (“orecchie” = “ears” + “etta/e” = “little”) is usually kept a little thicker than normal pasta like penne for example, and thanks to its shape it holds the sauce beautifully! Since I was a little girl (see how cut this photo of me and my Dad?), I have always been a big fan… I remember asking my parents to cook orecchiette for me every single night, but since it’s considered a ‘gourmet’ kind of pasta, it wasn’t very often that I was able to enjoy it.We use to eat it about a couple of times a month, and those days for me were a real feast! I remember enjoying every single piece of orecchiette noodles, holding it into my mouth and savoring slowly, enjoying the thicker part on the back of each “ear” and fitting one “orecchietta” into into one other to make every bite taste even richer. During my gluten free years, this memory didn’t fade, but of course it was very hard to relive it… And man did I miss this dish!! After I finally cooked my self the epic plate of handmade gluten free orecchiette you see in these photos… I asked myself “Why did it take you so long to make your own instead of complaining it was impossible to find?!” Anyway, I digressed enough for today. Now back to the recipe and the video tutorial I shot at my parent’s house back in Italy.The sauce I used for this dish is a very simple recipe, quick to make and with a very delicate taste. Alternatively, you can always season your handmade gluten free orecchiette pasta with a rich ragout sauce or you can go with the tradition and opt for the typical Puglia seasoning: Broccoli Rabe… I can’t wait for you to try this recipe and I am excited to have your feedback on it!Have a great time in the kitchen, and it after this entree you want to enjoy some Italian desserts made Gluten, Sugar & Dairy Free, grab a copy of my “Healthy Italian Desserts Made Simple” that features over 75 amazing recipe and a handy guide on “How To Detoxify From Sugar”. I am sure you’ll love it!Food52I grew up eating cubanelle peppers that my grandfather would lovingly stuff with a mix of raisins, sausage, and large chunks of bread and roast in the oven. I've taken my love of stuffed cubanelles in many directions throughout my life, but few are as satisfying as this grilled, vegetable-stuffed number that gets an extra kick of brightness from Sir Kensington’s Classic Mayonnaise. The mayo not only brings additional flavor, but its sugars help get the vegetables and bread super crisp. I stuff the mixture into the cubanelles—sneaking a cube of mozzarella at the bottom of the pepper for a little cheesy surprise—and then carefully place them on the grill (check out the video for a tip on how to avoid spillage). The long skinny shape of the cubanelles makes them extra quick to cook through, and brushing the peppers on the outside with more mayo means they are golden and charred when you pull them off the grill.Food52"Aztec Two Step" popped into my head when I heard what this contest was called. Then I had to set about learning what Aztec Two Step refers to (I didn't know), and then follow the path of chocolate from the Aztecs to Spain, and then the rest of Europe, with an especially helpful stop in Italy. I found an amazing video at www.gourmetsleuth.com, which shows two women from Oaxaca (now living in LA) making "Mexican Chocolate" from raw cacao beans into the dried disc used to make the chocolate drink whirred with a molinillo. Then Blue Corn and Chocolate, by Elisabeth Rozin, told the story of chocolate from the Aztec court of Montezuma to the modern chocolate bar. Two Step? I wanted something like a terrine with two different layers, two different colors.. Somehow ricotta seemed like a fit, and a spicy cocoa rub for pork roast was reinvented to come closer to the pantry of pre-invasion Mexico and the recipe in my head.. Helpful resources: Budino di Ricotta from Ada Boni's Italian Regional Cooking; Cocoa Rub from the blog http://dailybreadjournal.blogspot.com/. We loved the outcome, decided it was a coffee cake, and tried it warm, cool, and next day. Each is different, each is good. It is very moist at first, but the next day the moisture is redistributed and the texture much more firm. It has an endearing look, but it's not pretty. A sieving of confectioner's sugar, a spoon of barely sweetened vanilla whipped cream, sliced strawberries -- you can dress it up for looks and a bit of contrast, but the cake stands on its own. My sources say that sugar was not used with cacao, and cinnamon was brought to Mexico by the Spaniards. Necessarily, liberties have been taken.YummlyThere’s chowder and then there’s CHOWDER! This cheeseburger chowder from our friends at Barstow’s Longview Farm in Hadley, Massachusetts definitely falls into the latter camp and will elevate your chowder making game. With a variety of vegetables, ground beef, seasonings, Cabot Sour Cream and Cabot Seriously Sharp Cheddar Cheese, this chowder is in a class of its own. If you’ve never made chowder before, not to worry, as this delicious recipe is actually really simple to make - the most work is in the prep, with chopping and dicing the ingredients. Watch the video above, get your ingredients ready and the rest is easy-peasy. Share this farmer recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. To make 4 servings, begin by browning ground beef in a soup pot. Remove any liquid and set aside. Next, sauté chopped onion and 4 tablespoons of Cabot Salted Butter in the same pot. Add garlic cloves, diced carrots, basil and parsley, sautéing for about 3 minutes. Add the chicken broth, cooked ground beef and diced potatoes. Bring to a boil then reduce heat, cover and simmer 15-20 minutes. Melt the remaining 2 tablespoons of butter in a small pot, add flour and cook, whisking for about 3-5 minutes. Gradually add evaporated milk, whisking constantly for 6-8 minutes. Stir the sauce slowly into soup and bring to a boil. Cook for 2-5 minutes, until thickened. Reduce heat to low and slowly add shredded Cabot Seriously Sharp Cheddar Cheese, salt and pepper. Stir until cheese melts. Remove from heat and blend in Cabot Sour Cream. If you love this chowder recipe, you’ll want to try Barstow’s Longview Farm’s Cheddar-Corn Chowder next. As a co-operative of over 800 farm families, our goal is to make the highest quality and best tasting cheddar cheese and dairy products you’ll find. We’d love for you to rate and review this cheeseburger chowder recipe once you’ve made it!Food and WineIf standard boxed pasta is your go-to move for easy weeknight dinners, it’s time to take your game to the next level. Artisanal dried pastas are now common on grocery store shelves and are well worth the switch. Extruded through bronze dies, they have a rough, textured surface that helps sauces cling to the pasta. As an added bonus, the starches that are cast off into the salty pasta cooking water become the foundation for a number of elegant pan sauces.Learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a creamy emulsion that clings to the noodles. For the best result, we love artisanal pastas like Pastaio via Corta, Rustichella d’Abruzzo, Martelli, and Seggiano. Each of these companies extrudes their pastas through bronze dies and makes their doughs from 100 percent durum semolina wheat, creating a rougher texture that helps the sauce cling to the noodle.This Pasta Primavera is buttery and rich but still feels light from the lemon zest and fresh herbs—it’s the perfect dish to make after a visit to your local farmers market. The colorful play of spring vegetables makes it as pleasing to the eyes as it is to your palate; if you’re lucky enough to find beautiful red or purple carrots, add them after cooking to keep from giving your pasta dish a blushing hue.If it’s your first time making a pasta sauce from scratch, or you want a little help refining your technique, be sure to watch the video above, or read our recipe walkthrough with easy-to-follow step-by-step photos. With this recipe in your back pocket and our handful of helpful hints and tricks, you’ll be a pasta pro in no time.YummlyIn this lesson, Cookie Monster and Chef Gonger give baked chicken some tender love and care! Watch this video for some great pro dips on making ranch from scratch. *Sponsored by LACTAID®.* LACTAID is great for cooking because it is 100% real milk, just without the lactose — so it’s creamy and dip-licious.Food52For my recipe for this Southern dish, I have actually ditched all meat-based products to create a dish that is flavorful and delicate. If served with love and affection, it will indeed convince you that this year you shall be lucky with or without money. My secret ingredient is that I do, in fact, cook my black-eyed peas from scratch and save some of the simmering liquid to use for cooking my rice dish. The dish resembles a pilaf, which probably takes it closer to the Senegalese roots of this traditional dish. Of course, to maximize the green, I garnish my variation of Hopping John with finely chopped green onions. New Year’s or otherwise, add this dish to your table and you are bound to feel well-nourished on a cold day. For a quick visual of how to make this dish, watch this video. https://www.youtube.com/watch?v=guuTZRJG2egFood.comPosting this for World Tour 2016 Philippines. Found the recipe (and lots of others at PanlasangPinoy.com. The site has a fun video that is in half Tagalog half English that shows the recipe being made. I loved the idea of the shrimp marinating in lemon juice before frying. Looks so good! Need to find a good sweet and sour sauce to go with them! Note: There is not a frying temperature listed, I am guessing 350?
