Tag Archives: glutenfree

Carrot-Macadamia Nut Brunch Cakes

5 Feb

Last Friday, karma struck. So did the guy that was driving behind me. It appears his nicotine levels were dropping dangerously low, and in an act of sheer desperation, he decided to retrieve his pack of cigarettes from the floor of his truck whilst driving in rush hour traffic. I was amusedly gazing at the seagulls out the front window, and never saw him coming. Being the last car at the tail-end of stopped traffic, I had the pleasure of meeting Mr. Marlboro Man when he crashed into the rear of my Honda CR-V at 30 mph, and sent my head flying in directions that defy all human anatomy.

Let me first start by saying that whiplash is poop. No, seriously. It’s poop! I can’t decide if I like the constant nausea better, or if perhaps the pinched nerve & cramping muscles rock my world more. And then there are the meds that are doing a number on my digestive system too, but what really tops the cake, is that all of sudden my brain’s auto-pilot mode seems corrupted. Yesterday, I tried to open our mailbox with our house key, you know, the key that is typically 3x LARGER! in size, until it dawned on me 15 seconds later – with an air of exasperation – that I had the wrong key. I feel like I’m not the sharpest tool in the shed right now, and that bothers me almost as much as Lady Gaga proclaiming she is classically trained and was invited by ‘Juilliard’. I mean, have you ever heard of a classically trained musician brushing an invitation from New York’s finest music school off the table to pursue a career in weird make-up and glittery green bodysuits that produce really awful camel toe look seriously painful to wear in one’s nether-regions?! Not me. But maybe I’m not seeing the possibilities here.

My wee blog has been suffering too. I’m already working 7 days a week and also attempting to run our household, and now I have to hold my head ‘just so’, so as to minimize the pain… Quite frankly, I feel like I should be sainted in a Papal audience and let it be hereforth known that I’m waiting for his invitation. Okay? After all, I do scoop the cats litter box quite frequently, and what comes out of there very much resembles leprosy, if you ask me. And with Father Damian being Belgian, well, we’re practically family. There.

And how does one tie leprosy into a recipe?!, you might ask. Fret not, for I am here to enlighten you with creative writing. When I purchased Trader Joe’s vegetable pancakes a few weeks ago, I decided that whatever Trader Joe’s can do, I can do better too… I’ve always been a BIG fan of Macadamia nuts, and I knew I wanted them to make a grand appearance in my crispy brunch latkes. And there you have it: Macadamia nuts = Hawaii = Molokai = leprosy. Please hold the applause.

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Carrot-Macadamia Nut Brunch Cakes
(based on a recipe for potato latkes)
– 1 lb of grated carrot
– 6 oz of Macadamia nuts, toasted and chopped
– 3.5 oz of aged Gouda, grated (or aged cheddar)
– 3 oz of day-old corn bread crumbs
– 3 egg yolks
– 1 tsp of Sriracha sauce or any hot sauce of your liking
– 2 Tbsp of Italian parsley, finely chopped + more for garnish, if you like.
– 2 Tbsp of fresh thyme, finely chopped
– 1 tsp of Hungarian sweet paprika powder
– olive oil
– salt & pepper to taste

Preheat oven to 400F. When hot, line baking sheet with foil and toast Macadamia nuts for 5-10 minutes until slightly browned. Remove from oven and let cool. Give nuts a rough chop, until crumbled.

Grate carrot, and blanch in boiling water for 1 minute. Pour into a fine-mesh strainer, drain well and allow to cool.
Combine carrot with grated cheese, corn bread crumbs, parsley, thyme, egg yolks, Sriracha, sweet paprika and salt & pepper. Divide mass into 10-12 equal parts, and form into a small ½ inch thick patties.

In a cast iron skillet or heavy pan, heat olive oil (be generous) until hot and fry patties until crisp & golden, approx. 2-3 minutes on each side. Serve hot with a side of sour cream.

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Rub with Love.

9 Jul

It’s people like Tom Douglas that make me want to move to Seattle.  And then there’s also Berry & Glynis and the kids in their cute little ‘Twin Peaks’ town, crisp fresh air, mysterious deep blue waters, Pike Place Market, majestic pine trees, wild caught seafood, crabs galore, romantic ferries to gorgeous Puget Sound islands, creaky wooden boardwalks that line pebble beaches, wild blackberries for the picking (Glynis, I know. ‘Weeds’. Gah!)… but I digress.

If you haven’t tried Tom Douglas’ ‘Rub with Love’ line of spiced rubs, you simply must do it now. You’re missing the grilling soul train if you don’t, really. They’re a bit harder to find outside of the Pacific Northwest, but you can easily order any of the 16 flavors (SIXTEEN, y’all!) directly on Tom’s website.

rub with love - salmon 1

Omoe Jozefa’s homemade mustard

5 Jul

Since I posted a recipe for homemade ketchup yesterday, it’s only befitting that I would post one for mustard today. After all, ketchup & mustard belong together like Siegfried & Roy. Seperate them, and – well – things are just not right.

While it’s not a Belgian invention, mustard is another one of those Belgian staples. It’s served alongside everything. If you hail from a small Flemish country town like I do, you surely remember the annual Summer ‘Breugel Feesten’ where you are traditionally presented with a plate of diced gouda & paté of pheasant or wild boar, served alongside a bowl of zesty ‘cornichons & ajuintjes’, tiny little pickled dill gerkins & onions… all to be washed down with a nice dark Leffe ‘van ‘t vat’ (Leffe beer on tap).

Mustard is ridiculously easy to make, albeit a bit time consuming as it requires some planning ahead. You’ll find many mustard recipes online, but the basic recipe below comes from my very own grandma Jozefa, bless her soul. She made sure that I understood the importance of using non-reactive utensils and unsuccesfully taught me the virtue of being patient. Mustard is really nothing more than a combination of ground (or powdered) mustard seed and some sort of liquid, blended together with any flavorings you fancy.

There’s a few tips I can pass along to you:

  • For a spicy and flavorful mustard, always use a combination of yellow, brown and/or black mustard seed. Yellow seed is fairly mild and – when used alone – typically yield a ‘flat’ or very mild mustard. For a bolder flavor, you need to add some black mustard seed.
  • To change the flavor, experiment by swapping liquids (beer, champagne, white wine…) and adding additional flavorings (tarragon leaves, honey…)
  • When adding the liquids to the ground mustard seed, the temperature of the liquid makes a difference too: hot liquids yield a more mild mustard whereas cold liquids give it more kick or bite.
  • The longer mustard ‘sits’, the milder it gets. Don’t be alarmed if your mustard tastes too spicy right after you made it, it’ll definitely ‘calm down’ in a few days to a week.

HOMEMADE MUSTARD – THE BASICS  (yields approx. 5oz of mustard)
– 2oz of mustard seed (I use even quantities of yellow, black & red or brown mustard seed)
– 3.5 fl oz of white wine vinegar (or champagne vinegar)
– 3.5 fl oz of water
– pinch of salt, to your liking
– pinch of sugar or 1 tsp of honey, if you like your mustard a bit sweet

Place the mustard seed in an airtight glass (or non-reactive) jar with the water and vinegar. Shake well and let sit for 24-48 hours.
In a food processor (or with mortar & pestle), pulverize the soaked seeds until you get a nice creamy paste. This takes a bit of time, so be patient. For a more grainy mustard, blend less. For a creamier mustard, keep on blending until you achieve the desired creaminess. Add a bit more water one tbsp at a time if it all turns out a bit too grainy and dry. Also, homemade mustard is not quite as ‘yellow’ in color as store-bought mustard. If you fancy that yellow color, add a dash of kurkuma for color.

BEER-THYME MUSTARD
Use basic recipe above, but replace water & vinegar with 4.5oz of full-bodied red or amber ale (or stout), and 2.5oz of champagne vinegar. Once blended, add 1-2 tsp of finely chopped fresh thyme leaves.

HONEY-DILL MUSTARD
Use basic recipe above. When the mustard is blended to your desired creaminess, add a 1-2 tbsp of honey and a whopping tbsp of chopped dill.

LEMON-TARRAGON MUSTARD
Use basic recipe above. When blended, add 1-2 tsp of fresh lemon zest and 1 tbsp of finely chopped fresh tarragon leaves

ROSEMARY MUSTARD
Use basic recipe above. When blended, add 2 tbsp of very finely chopped fresh rosemary leaves

Homemade mustard lasts approx. 1 month in an airtight container in your refrigerator. Before using, allow it to sit for approx. 5 days so the ‘fire’ dies down a bit and the flavors have a chance to blend together.

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