Gluten Free Meatloaf

I think everyone has their own spin on meatloaf. I have tasted many meatloaf combinations over the years in the fire department. Some have been flavorless and dry while others have been overly spicy and dripping with grease. In my opinion, my wife's meatloaf recipe (yes, she cooks once every couple months) really has a great balance of flavor and moisture. The biggest hurdle in creating gluten free meatloaf is finding gluten free bread crumbs. If we have them on hand we use Kinnikinnick bread crumbs. Otherwise, we will take a couple pieces of Whole Foods GF Sandwich Bread, pulse them in the food processor, then lightly toast on a baking sheet.
Gluten Free Meatloaf:
1-1/2 pounds ground beef (we use 7% fat beef)
1/2 of a medium onion (coarsely chopped)
2 cloves of garlic (pressed)
1/2 cup dry GF bread crumbs
1 egg
4 Tbs Ketchup divided (2 Tbs in the mixture, 2 Tbs on top)
3/4 cup of milk
1 tsp salt
1/4 tsp pepper
1/8 tsp paprika
Bake at 350 degrees F for 45 minutes - 1 hour
Start by pulsing the onion in a food processor to mince it. Next, simply add all the ingredients in a bowl and mix thoroughly with your hands.
Preheat the oven to 350 degrees. My wife like to use a 9 inch round baking dish for cooking the meatloaf. She makes a little hole in the middle to collect any grease that does come out of the meat. I guess it's more like a meat donut than a meat loaf. Maybe I should go back and change my title. Nah!!! Anyway, spread the remaining 2 Tbs of ketchup on top and bake for 45 minutes to 1 hour. After removing the meatloaf from the oven, use a turkey baster or spoon to remove the grease from the hole in the center.

All that is left to do is slice it up and serve. Top with a little more ketchup if you like. Enjoy!!!

Always in Season

It's getting much cooler here in the Portland area. Although we have had quite a few sunny days lately. The Autumn rustic and hearty meals are making their way to the table. And, as luck would have it, I've caught my first cold of the season. I think I'm on the road to recovery but I've been trying to take it easy over the last week. One thing that is in season year round in my house is chocolate.

I take my daughter to the library once in a while. While I'm there I cruise through some cookbooks looking for inspiration. A few weeks ago I checked out a book called; Ultimate Chocolate. I promptly went home, made an incredible dessert from the book, took a couple pictures, and about a week later sat down to write a post about it. Everything was going great until I realized that I had returned the book to the library without writing down the recipe. I had a chance to go back to the library a couple days ago and find the book again. So I present to you:

(the picture above is from the book)

Mocha Roulade:
from the book:Ultimate Chocolate
Cake:
4 oz (125g) semisweet chocolate
2 oz (60g) bittersweet chocolate
3 Tbs water
2 Tbs brandy (I omitted this)
5 eggs (separated)
3/4 cup (180g) superfine sugar
pinch of salt
Filling:
1 tsp instant espresso powder
1 Tbs boiling water
1-1/4 cup (300ml) heavy cream
1 tsp superfine sugar
Decoration:
Melt 2-3 oz of semisweet chocolate and pour on to parchment paper in a thin layer. Allow to cool and then cut into triangles.

Start by melting both chocolates, water, and brandy (if using) together in a double boiler. set aside to cool.
Next, whisk egg yolks and sugar together until pale. Fold in the melted chocolate. Add the pinch of salt to the egg whites and whisk until stiff. Fold the egg whites in to the chocolate/egg yolk mixture. Pour the mixture into a parchment lined jelly roll sheet pan. Bake in a preheated 350 degree F oven for 15 minutes. Remove from the oven and cover with waxed paper and a damp cloth. Cool for several hours.

For the filling: Dissolve the espresso powder in 1 Tbs of boiling water. Whip the heavy cream to soft peaks. Finally, fold in the espresso and sugar.

Turn the roulade cake out on to a powdered sugar dusted sheet of parchment paper. Set aside 3-4 Tbs of filling to pipe on top of the finished roulade. Spread the remainder of the filling over the roulade cake. Roll the roulade it a long roll. Top with remaining filling and chocolate triangles. Perfect for any season. Enjoy!!!

Vanilla Extract Update

I've received hundreds of emails and phone calls begging me to update everyone on the progress of my homemade gluten free vanilla extract. I just can't take it any more. Everyone is on the edge of their seats. Drum roll please....................... Oh! Fine!!!! No one has inquired about the extract, not even my own wife. Sheesh!!! I won't let that stop me from this little update. Here is what I started with on July 31st.

Here we are today. Just over two months later the extract is really taking shape and turning a beautiful amber color. Have I mentioned that I'm horribly impatient? Three plus months to wait for this stuff seems like an eternity. I am proud of myself though. I no longer hover over the jar like a mother hen waiting for her chick to hatch. The first few days were rough on me. I think I checked on the extract every 15 minutes to see if it was ready. Now I can make it for a couple days without picking it up and wondering when I can sample my vanilla goodness. Enjoy!!!

Firehouse Boneless Pork Ribs

In addition to helping people throughout the day, a firefighter's second priority at work usually revolves around food. Meal times in the fire station are a bonding experience and a time to share stories. A firefighter I worked with a couple of years ago made the most incredible boneless pork ribs accompanied by a side of homemade macaroni and cheese that was out of this world. He didn't follow a recipe, just a dash of this and and a splash of that. I've tried to recreate his version at home. I know I'm close but it's not exactly the same. Aside from boneless ribs being an oxymoron, they are very flavorful, lean, and fairly inexpensive. Here is my version of the firehouse boneless pork ribs (also known as country-style ribs.)

Firehouse Boneless Pork Ribs

3-4 pounds lean boneless pork ribs

1/2 cup Worcestershire sauce (Lea and Perrins is GF)

1/4 cup GF soy sauce

1/4 GF BBQ sauce (I use Sweet Baby Ray's which is GF)

1/4 cup water

1-1/2 tsp liquid smoke

1 Tbs lemon juice

2 tsp garlic powder

2 tsp onion powder

1 tsp black pepper

2 tsp red pepper flake (optional if you like a little heat)

Bake in a 275 degree F oven for 2-1/2 - 3 hoursCombine all the ingredients in a 9x13 baking dish, putting the meat in last. Turn the meat once so both sides have been covered in the liquid. Cover the baking dish tightly with foil. Bake at 275 degrees F. Check after 2-1/2 hours. The meat should be tender and fall apart easily.

Serve with any number of side dishes. I served mine with pureed cauliflower, seasoned with butter, cheddar cheese, salt, and pepper. We had plenty of meat leftover, so I shredded it and made tacos with it the next day. Enjoy!!!

Shun Knife- Product Review

A few months ago I was given a chef’s knife from KAI USA to review. KAI USA is the company behind several knife brands including Kershaw Knives and Shun Cutlery. In my fire department, nearly everyone I know carries a Kershaw brand pocket knife. They are well known for their durability and sharpness. I was curious to see how this same durability and sharpness translated into a kitchen knife. I received a Shun Elite 8 inch chef’s knife back in June. It would have been easy to cut a tomato or an apple in half and then sit and write a review extolling the virtues of this new sharp knife. The truth is, I would expect the cheapest, flimsiest, knife to be sharp straight out of the package. I have to say, after using this knife for awhile now, the Shun Elite knife is in a class by itself. I own a mismatch of several knives including Wustof and Cutco brands. They are great knives, however, over last couple of months the Shun Chef’s knife has been my "go to" blade of choice. Is it sharp? Of course; but it’s more than that. The weight and balance of the knife make it very comfortable and easy to work with. I feel like I have total control when I have this knife in my hand.

Do you see this little notch between the blade and the handle? With your hand there, it gives the knife stability and control like no other knife I've ever used.
Shun takes a unique approach to knife making by layering high carbon steel resulting in a "super steel" which allows it to be sharpened at a sharper angle than most knives. The construction of the blade ensures not only sharpness, but durability, and blade strength as well. Shun knives tend to be priced a bit higher than your average knife. However, I can tell you from the moment I first used this knife, I knew it was no average kitchen knife. With proper care, a Shun knife can not only last a lifetime but it can surely be passed on to the next generation of aspiring kitchen chefs.

Chipotle Braised Chicken with Herbed Coriander Rice

Before starting this blog, I never realized how much I cycled through the same meals month after month. I tried new dishes now and then but for the most part I made the same few dishes over and over. In order to keep things fresh and new for my blog I am constantly looking at new recipes. I love trying new things and expanding my horizons. This week I found a recipe for Chipotle Braised Chicken with a side of Warm Herbed Coriander Rice Salad. Both recipes are unique with very flavorful ingredients. I have to say that as good as the chipotle chicken was, the herbed rice salad stole the show for me. The texture and mix of flavors was outstanding. Let's put this together for dinner tonight.
Chipotle Braised Chicken:
from gourmet.com
1 large onion
2 garlic cloves (minced)
1/2 bay leaf
1-1/8 tsp salt
1 Tbs unsalted butter
1-1/2 Tbs olive oil
3 pounds chicken breasts or parts
1 tsp chipotle chile powder
1 cup water
1 Tbs lime juice
1/4 cup chopped cilantro
Start by cooking onion, garlic, salt, and bay leaf in butter and 1/2 Tbs oil over medium heat until onion begins to brown; about 10 minutes.
Next, remove onion mix from the pan and set it aside on a plate. Pat chicken dry and sprinkle with 1 tsp salt. I used a whole chicken, broken down, but chicken breasts would be great as well. Brown the chicken in 1 Tbs of oil over medium heat for 3-4 minutes per side. Set browned chicken aside on a plate.
Discard all but 2 Tbs of fat from the pan. Return the onion mixture to the pan and add 1 tsp of chipotle powder. Stir together for 1 minute. Next, stir in 1 cup of water and bring to a simmer. Lay browned chicken pieces on top of the chipotle/onion mix. Cover with a lid or foil and cook over low heat for 25-30 minutes, turning the chicken once. Finally, remove the cooked chicken and onions from the pan with a slotted spoon. Skim off and discard fat from the sauce. Turn up the heat and boil the sauce until slightly thickened. Stir in the lime juice and cilantro, then spoon sauce over the chicken before serving.
Warm Herbed Coriander Rice Salad:
from gourmet.com
1 cup long-grain brown basmati rice
1-3/4 cup water
3 Tbs vegetable oil -divided
1 tsp salt -divided
1/4 tsp pepper
1 Tbs coriander seeds (slightly crushed)
1/2 tsp cumin seeds (slightly crushed)
3 cloves of garlic, minced
1 large or 2 medium zucchini (cubed in to 1/2 inch pieces)
1/2 cup chopped herbs such as cilantro, parsley, and mint
1 Tbs lemon juice
1/2 cup pecans (toasted and coarsely chopped)

Begin by toasting pecans on a cookie sheet in a 400 degree F oven for 5-8 minutes or until fragrant, set aside. Next, bring rice and water to a boil with 1 Tbs oil and 1/2 tsp salt in a 2 qt heavy saucepan. Cover and cook over low heat for about 50 minutes. Remove the rice from heat and let stand covered for 10 minutes, then transfer the rice to a shallow baking dish or bowl to cool slightly.
Prepare the zucchini and crush the coriander and cumin seeds while the rice is cooking. I placed the coriander and cumin in a zip lock bag and crushed them slightly with a rolling pin. Use powdered cumin and coriander if you don't have whole seeds. While the rice is standing off the heat for 10 minutes, cook coriander and cumin seeds in 2 Tbs of oil in a 12 inch skillet over medium heat, stirring constantly. Add garlic, zucchini, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender yet still crisp, about 5-7 minutes.Finally, toss zucchini mixture with rice, herbs, lemon juice, and pecans. Add salt and pepper to taste.
Now you're ready to dig in to a hearty and delicious meal. Enjoy!!!

Gluten Free Eclairs

I've always thought of myself as a pretty laid back, easy going person. However, parenthood and gluten free baking have altered that sense of calm and patience in my life. Prior to my daughter being born, when my wife and I realized that we were having girl, I thought to myself, "No problem, I can play princess and girly games, no big deal." Three plus years later, my patience for playing with My Little Ponies lasts for a good solid two minutes before I am bored to death and seeking an escape. The same is true for baking. I scoff when a recipe tells me to cool completely before moving on to the next step. Isn't that the point of baking, to eat something that is HOT and fresh out of the oven? My laid back former self evaporates more and more the deeper I dive into gluten free cuisine. It's as if I'm being told that I can't do something and I'm out to disprove it. Every recipe for baked goods tells me; "You can't do it, it's not meant to be gluten free." I dig in and say; "Yes, I can." This leads me to today's little victory over gluten, Eclairs.

Eclairs:

from the book: Ultimate Cake by Barbara Maher, modified to be gluten free

Creme Patissiere:

This is the custard-like filling (make at least 2 hours in advance)

1 cup plus 2 tbsp (275 ml) milk (I used 1%)

1/2 tsp vanilla extract

3 egg yolks

3 tbsp superfine sugar

1-1/2 tbsp gf flour mix

1-1/2 tbsp cornstarch

3 tbsp heavy cream

2/3 cup (90ml) heavy cream

2 tbsp granulated sugar

Choux Pastry:

This is the Eclair pastry

1 cup (125g) gf flour mix

pinch of salt

2 tsp granulated sugar

7 tbsp (100g) unsalted butter

1-1/4 cups (312.5ml) water

4 eggs, lightly beaten

Bake at 425 degrees F for 15-20 minutes, pierce bottom of each pastry and return to the oven for 5 minutes. Cool on a rack.

Topping:

4 ounces (125g) semisweet chocolate (melted)

Start by making the Creme Patissiere. In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy. Sift the gf flour and cornstarch over the egg yolk mixture, beat together until smooth. In a small pan, bring the milk to a boil. Pour the boiling milk over the egg yolk mixture and mix carefully for about 30 seconds. Pour the milk, egg mix back into the sauce pan and return to a boil, stirring vigorously. Simmer for 2 minutes, stirring, until smooth and thick. Remove from the heat and stir in the vanilla and 3 tbsp of heavy cream.

Pour into a bowl and press plastic wrap onto the surface. Let the custard cool for about ten minutes and then refrigerate for at least 2 hours. Prior to filling the Eclairs, whip the remaining cream (2/3 cup) and 2 tbsp of sugar together until the cream has soft peaks. Fold the whipped cream into the creme patissiere custard until smooth.

Now on to the Eclair dough, or Choux Pastry. In a small bowl, sift together the gf flour, salt, and sugar, set aside. In another bowl, lightly beat 4 eggs, set aside. Place the butter and water in a heavy bottom sauce pan over medium high heat. Bring the water and butter to a rolling boil, remove from the heat and add the flour mix. Return to the heat and beat rapidly into a smooth, glossy paste that rolls cleanly off the side of the pan (pictured above).

Remove from the heat and allow to cool for 5 minutes. Add the beaten eggs a little at a time and mix until fairly smooth. The dough may have a few small lumps.

Preheat the oven to 425 degrees F. Prepare a cooking sheet by spraying with nonstick cooking spray, then run the baking sheet under cold water. Drain off excess water but the pan should be slightly wet. Place the batter in a pastry bag with a plain round tip. Here is a great video about making a pastry bag with parchment paper. This is what I used. I just cut a large opening in my parchment pastry bag and didn't use a tip. Pipe batter on to the baking sheet in rounds or elongated Eclair shapes. Bake for 15-20 minutes, mine baked for 16 minutes. Next, pierce the bottom of each pastry with a toothpick and return to the oven for 5 minutes.

Cool on a rack for at least 10 minutes.

Finally, melt the chocolate either in the microwave or double boiler. Slice the pastry in half and pipe in the Creme Patissiere. Top with melted chocolate. Eat and toast another victory over gluten. And, in the wise words of my daughter taking her first bite, "Daddy, these are good for people....[long pause]......, but not for birds." Enjoy!!!