Archive for the ‘Desserts’ Category
Happy Monday, Dear Readers!
Well, a lot has happened since my last post.
I’m sure you’ve heard that legendary radio man Casey Kasem passed away early Sunday morning after a long illness. Like a lot of people, I spent a lot of my teenage years listening for his weekend broadcasts. If you like iHeartRadio, you can listen to rebroadcasts of his “classic” shows from the 1970s and 1980s. How do I know? Well, I’m listening to it, of course, and enjoying many of them. I think I started listening about 1975 or 1976, stopped in the mid-80’s and lost track of it all. He’ll live on in a lot of ways.
Are you watching the World Cup? Me either. You’ll find out which one of your friends went to Europe for a summer. I mean, really–it’s a bunch of grown men strolling around kicking a round ball on the grass. I suppose it’s exciting, if you’re 8. The score is frequently ZERO. It’s soccer, not real American football, which involves body padding, serious injuries, mobile blood transfusions and a lot of caffeine. The NFL doesn’t have to produce 3 weeks of programming before the Super Bowl just to get people to watch it. At least there’s no loud, obnoxious horn in Brazil that will find its way out like the last time. We hope.
Last week, I got a very nice note from Kraig (not “Craig,” oops) Barron of Deep South Blenders with thanks for a nice write up last week on their Cajun Seasoning. I like the stuff, and of course, I wasn’t going to say anything bad–why would I? Kraig was awfully nice to talk to me about it, too. They are working to making more of their products available in the much larger Houston market, so. . .if you want to try it, go buy some! You’ll love it, especially if you’re having a crab boil.
This weekend I did some sewing, too, including a small birthday present for Neighbor K (who should have found it by now on the breakfast bar; I left it there after walking the Pug.) I didn’t take pictures of it, but I did take some of the cable cozy I made with a fat quarter and some stitched-up pieces of leftover linen. You know you need one, right?
Neat, huh? Holds cables and cords in a neat little package.
Nicely kept in one place, neat and tidy.
The linen has seams because it wasn’t cut from yardage–I literally stitched stuff up, just to use it up. I offered it to the GER, but he passed. He said it would get messed up, but I suspect it was more like he has more cords and cables than he knows what to do with. He’s a guy.
Anyway. . .
The GER had an adventure with one of his friends yesterday–they went north of Conroe to go berry picking. Two manly men picked and indeterminate number of blueberries. AND–I was gifted with a big bag of them myself. I LOVE berries, and these were literally freshly picked. He said he got up at 4:30 and DROVE up to the country. That has to be at least a 2 hour ride from his house, even very early on Sunday morning. He said it was way up in the country, where it was absolutely beautiful.
That’s when I started dreaming about a country place again. Oh, yeah. I got the new issue of Urban Farm magazine today, too. Well, anyway. . . .
The GER said they ate more than they picked, and I can believe that. He was given strict instructions by the husband-and-wife farmers not to wash them until you’re ready to use them, even if you’re freezing them. Seriously. I did as instructed, and froze them as Martha Stewart would tell you to do–in a single layer on a baking sheet.
Delicious sapphire blue farm jewels
I had to do it in shifts, since I have a small freezer. That’s OK. Of course, I had to pick all the stems and unripe ones out of the batch–but do you think I minded doing that? No way. I did find an itsy-bitsy spider in the last batch, but I figured he’d come all the way down to my place, he deserved to be shown a good time. So he took a free tour of the city.
If you just toss them into a bag, they will crush under their own weight and you’ll end up with a big, blue frozen mess. How do I know? I’ve done it–how else?
This is part of what I removed:
This is what didn’t go into the freezer. No, not the cat food.
Oh, yeah, that little roundish plastic thingy is what holds my iPhone while I’m in the kitchen. I was listening to an American Top 40 broadcast on iHeartRadio. Except when I was taking pictures.
So, it took a little while, but they all ended up in the freezer. Well, what was left after I was washing and eating handfuls of them. Oh, they were so good.
Remember that when you buy them in the grocery store, they’ve likely been trucked anywhere from 100 to 10,000 miles, depending on their venue of origin. Here in Texas, it’s likely less than 100 miles, especially in the summer time. But come winter, those berries may have come from Mexico, Chile, and other countries on the other side of the equator. (I once saw pomegranates in July, and of course, they weren’t grown in California.)
While the first batch froze, I picked apart the second, and that’s when I found the spider. I also wondered what the heck I was going to do with these, but it didn’t take much thought.
I want some ice cream. Seriously. Specifically, home made ice cream, and I know which one. Blueberry Swirl Cheesecake Ice Cream. More on that later.
I got them all packed up and stuck in a little corner of the door.
OK, admittedly, this is what was LEFT of them. I couldn’t stop eating them, either.
Remember all those I picked out, the unripe and imperfect ones I took out of the freezer batch? I didn’t toss them. I figure, they’ll ripen eventually, right? So far, so good.
The ones left behind. I’ve been eating them as they ripen. Happily.
You can Google up a recipe for it, but I’m going to give you THE only recipe you need for this ice cream, just in time for July 4th. And it comes from. . .the July-August issue of Martha Stewart Living. See why I keep them?
Now you’re probably thinking, “I can just look it up on the website, can’t I?” Actually, no, you can’t. Let me tell you why–out of the big article on blueberries, and the myriad of related recipes, this particular one was buried in the recipe section with recipes from the article, but not mentioned anywhere in the article or anywhere else in the magazine–even though there’s a separate recipe for Vanilla Ice Cream 101. The only way to find it is to actually read ALL the recipes, like I did. I made it and loved it, and made it again for. .. ah, my final husband. I was going to my 20th high school reunion, and made him two batches of ice cream, the vanilla and this one, plus a couple of other things to enjoy while I was in New Orleans. He looked at it and didn’t know what to make of it and never touched it. He liked it when I got home and told him what it was, though.
I’m not married anymore, and I don’t have to share my ice cream!!
In this article on blueberries is a recipe for what they called the Blueberry Buckle, a traditional American fruit-filled cake with a big, heavy streusel topping on it. I did make it, one time, I think for a Buddhist meeting, and it was SOOO delicious. But the ice cream has remained a hidden jewel. I mean to ask MSL why, but I never get around to it.
That recipe *is* on Martha Stewart’s website, and you can see the original video segments of Martha making this with her late mother, Martha Kostyra (do a search on her site for “Blueberry Buckle” and all three come up.) I haven’t watched them, but I believe I remember Martha asking her mother about using frozen blueberries, and Big Martha said, “Don’t.” I listen to Big Martha.
So, for this recipe you will need something called creme fraiche, which you can make yourself or buy pre-made. Trust me when I tell you I didn’t grow up with it, and only know what it is from being a Martha fan all these years. There are recipes in many of Martha’s books, but I prefer the easier method in one of Suzanne Somers books–one part sour cream, one part heavy cream, stir or shake, and leave at room temp for 8 hours, then refrigerate. However, I think I made too much, so there may be a *new* recipe to use it up.
This ice cream, good as it is, doesn’t make a whole lot, but a little goes a long way. Rich, sweet and delicious, and full of the bluest of berries.
Oh, did I mention I’m making it with SomerSweet again? And I’m going to be using Neighbor K’s freezer to freeze the ice cream insert because she doesn’t keep anything in there but ice. (Yes, I told her.)
So here goes–one of the best uses of freshly picked blueberries. . .ever. Maybe I’ll even invite the GER over for some. Oh, wait, he says he’s on a “diet.” Right. He’s rail thin as it is, and if he loses any more weight he’ll be hospitalized for anorexia. Oh, nevermind. . .here you go, and make sure that ice cream maker works, OK?
Blueberry Swirl Cheesecake Ice Cream (from Martha Stewart Living Magazine, July/August 2000)
3/4 cup plus 2 tablespoons sugar (or SomerSweet)
4 ounces cream cheese, room temperature
1/2 cup creme fraiche
1 egg
1/2 teaspoon pure vanilla extract
3/4 cup milk
1 cup heavy cream
1.5 cups wild or cultivated blueberries
- In the bowl of an electric mixer fitted with the whisk attachment, place 3/4 cup sugar, cream cheese, and creme fraiche. Whip at medium speed until smooth, about 1 minute. Add the egg and vanilla, and mix on low speed until combined, and set aside.
- In a medium saucepan over medium heat, bring milk and cream to a low simmer until just steaming, about 3 minutes. With mixer on low, add half the warm milk to the cream-cheese mixture. When combined, add mixture back to saucepan. Stir mixture constantly over medium heat until thick, 4 to 5 minutes; do not allow mixture to boil.
- Fill a large bowl with ice water. Pour cheesecake mixture through a fine–mesh sieve into a medium bowl set in the ice bath; stir occasionally until cooled. When cool, place mixture in an ice-cream maker; process according to the manufacturer’s directions.
- While ice cream is freezing, heat blueberries and 2 tablespoons sugar in a saucepan over medium high heat. Smash half the blueberries while cooking. Cook until thick and syrupy, about 3 minutes. Remove from heat, allow to cool.
- Remove half the ice cream from the machine, and transfer into a low-sided 2-quart container. Using the back of a spoon, smooth ice cream over the bottom of the container. Spoon half the blueberry mixture over the ice cream, and repeat the process. Spoon the remaining blueberries over the top of the top layer of ice cream, and cover. Freeze overnight, or until firm.
Having done this many times, I strongly suggest a layer of plastic wrap on top the ice cream, THEN cover it. No ice crystals that way. . .unless that’s your thing.
The next recipe in the magazine is Blueberry Sorbet, which is similar to this one except it adds the juice of half a lime.
If you actually have this magazine, it’s on page 226. Definitely a keeper.
Oh, and if you’re considering buying an ice cream maker, I would like to offer you a couple of suggestions. The ice cream maker I have is great, BUT–you have to freeze the insert before you can make the ice cream. That’s fine, but if you have a small freezer like I do, it can be problematic. (Enter Neighbor K’s mostly empty freezer.) You can actually buy extra bowl for this machine, but. . .it’s only good if it’s already FROZEN!!
In my dreams I see a side-by-side, stainless steel exterior, and all the amenities, but no computer chips. Lots of room to freeze anything I want.
I suggest a plug-and-play ice cream maker, which I wish I’d bought originally, but I was being cheap. What’s the difference? In the first machine, the frozen insert does the freezing of the ice cream. (If you have a KitchenAid stand mixer ice cream maker attachment, the bowl-freezing step is the same.) With the plug-and-play version, the internal compressor takes care of all that, just like in a commercial kitchen, so you don’t have to plan too far in advance, empty out your small freezer or borrow your neighbor’s for 12 hours. A LOT more convenient. . .next time, I’ll get that one, darnit.
I probably mentioned this in a previous post, but my favorite book on ice cream is an oldie but goodie, Bruce Weinstein’s The Ultimate Ice Cream Book. I know there are plenty of others; this one is just my favorite for the last 14 years or so. There are recipes, and there are variations of the many recipes. One of my favorites is the Cinnamon Ice Cream, but. . .don’t do what I did while living at the GER’s place–add basil, one of the variations. I asked him if he’d like me to try it, since the GER’s garden was growing the stuff just for me. He said, “sure.” He thought I was kidding. He was very surprised to find out that I wasn’t. Just like the day I offered to buy his beer and he said, “surprise me.”
Can we call that a hot mess, even if it was frozen? Either way, never again. You remember that, don’t you, GER?
So when blueberries are in season, or on your mind, please don’t drown and destroy these delicious berries with Cool Whip. Eat them raw, toss them in a smoothie (remember what I said about that last year) or freeze them until you make up your mind. Hurry up, while blueberries are in season!!
Now that I’ve told you everything you need to know about blueberries AND ice cream makers, go for it! Yes, grocery store ice cream can be great, but once you’ve tasted real, homemade ice cream, you’ll wonder how you ever got along without it. Get a good book–either my favorite, or find one of your own, and post it in the comments.
It’s summer, and time for blueberries and ice cream. Enjoy!!
Good evening, Dear Readers:
I’ve got a busy week this week, and possibly next. Five, possibly six interviews–something’s gotta hit, right? Cross your fingers.
It’s late at night, so I could make a big boo-boo. It happens. Still trying to get up early in the morning, and now my head is telling me to go to sleep. I will, shortly.
Today I went into Wal-Mart for a few things, and, while I rarely shop there, I went in out of convenience–I had just returned from my second interview today, and it was easy. While I frequent Target, Bed, Bath and Beyond and other stores that carry housewares, I am often fascinated at Wal-Mart’s varied and interesting culinaria. (Kitchen stuff.) They carry the famed breakfast sandwich maker, but I am no longer interested in it, even though it’s a neat little item. No, today’s fascination is with a weird little item that takes frozen bananas and turns them into a dessert resembling ice cream. No kidding, check it out:
Yo, what?
I didn’t form much of an attachment when I saw that price tag, but if you have someone in your household who has a dairy allergy, or just can’t stomach regular store-bought ice cream (get it? stomach?) this little item might be just what you need.
Let me point out that one of the reasons I don’t mess with bananas anymore is because they are very high in starch, which translates into sugar–very important for diabetics, too. I guess you could toss some cocoa powder in, too, and make. . .chocolate banana frozen dessert, too. Like I said, I didn’t fall into mad love with it, so I probably won’t be getting one even if I do find myself working soon. But I’m passing along this info to my readers for anyone who might be interested. I’m sure you can find them at nearly any Wal-Mart in America.
Oh, and my current gotta-have-it food is now. . .popcorn. Yes, for some reason, I’m now in love with hot-air-popped popcorn, and I eat plenty of it. At $1.88 a bag at Wal-Mart, and likely less elsewhere, it’s an affordable indulgence. Contrast that with my former can’t-get-enough, dark chocolate Mounds bars, and you’ll see that I’ve moved up. I went about 2 weeks without one of those bars, and then had one, and now can’t stand them! Last time I was in Wal-Mart I got one of their double-sized packets for $1, and I gave the second pair to Neighbor K who had just finished a grueling semester. And that’s it, I don’t want Mounds or Almond Joy anymore.
The garden is humming along, although our erratic rain amounts means I water a lot, and even then sometimes, it’s not enough. I forgot to take a picture of the hanging basket, but the replanted strawberry plant is producing flowers. I hope it grows out of the pot and gives me lots of berries, but we’ll see. The mint plant is doing well:
Mojito, anyone?
No kidding, that’s like a foot high. I’d better cut them and do something with it, right? Admittedly, some weeding needs to be done, and soon, but for now I gotta keep watering.
My longtime web friend R didn’t take my advice and put his mint in a container. Now he has a carpet of it in his backyard. Good thing it’s a big backyard! He could make mojitos for a week and still have a lot left over.
I have two pepper plants, one bell, one Anaheim, and so far, so good:
Peppers–I hope! Garlic scapes just to the left.
Now, if you’re wondering what that white stuff is, it’s very simple–that’s crushed up eggshells to keep the snails out. They won’t cross them, because the sharp edges can cut them. I don’t mean any harm to any snails, but I want them OFF my plants, darnit! Anyway, I also purchased a pod from Lowes’ that was guaranteed to grow lettuce, and it’s starting to sprout, finally:
Lettuce. From a pod
To the left is a little green stem that is the regenerating remainder of the previous lettuce I planted there that I. . .ate recently.
Next up: BASIL!!
Pre-pesto
Got smart, planted more than one seed, I want a bumper crop this year. The snails got to them before, so I have to make sure there are no spots for them to crawl through safely. By the time these little seedlings make it to two feet, I don’t think it’ll be a problem.
My little citrus plants are doing the best they can in pots:
Lime and Meyer Lemon trees
Unfortunately, while I do have four Meyer lemons with one on the way, many of my little lemon sprouts fell off, leaving me with four. I’m guessing that the swath of blooms didn’t all get pollinated, so that’s why I’m left with. . .four. Take a look, I’ll at least get some this year, although I can’t say when.
An unripe Meyer lemon. When ripe, it will be four times that size and yellow. The surprise flower is just above my hand.
Check out the closeup of my lime tree–yes, it’s going to produce, too!
See the tiny limes? So far, I’ve counted three, but you can only see the two in the middle in this picture.
Next up, my four-year-old batch of regenerating spring onions, complete with weeds:
Green Onions, fresh anytime!
I know, I know, I need to get some weeding done. I’ve been busy, OK?
What I forgot to take pictures of were the three containers of garlic with huge, long green scapes, and the rosemary plant, which is now pouting because I moved it to the corner. It gets plenty of sun and water, it’s just not right in front of me.
This week I received the June issue of Martha Stewart Living, and in one of the pages of short blurbs, there is a small article on garlic scapes, those long green things that grow out of the ground. Wait, let me explain it this way: you know how when you keep garlic in the fridge a long time, it starts to sprout? That’s called a garlic scape, and it can be used just like regular garlic. Yes, you can plant them, but you have to be very, very patient. I might have accidentally dug up one of mine while checking to see if it was ready to harvest. It wasn’t. Darnit.
Anyway, the blurb said that Martha pickles the garlic scapes. Well, go for it. . .I’m waiting for the darn garlic to be ready to harvest. But I do go out and nibble them occasionally–they’re not as strong as regular garlic, and it’s right tasty. Just don’t expect anyone to snog on you until you use some strong mouthwash, OK?
I am still being a good, gluten-free blogger, haven’t been tempted in some time. That’s OK, I’ve got plenty to tempt me in-house. I over-shopped while I was working, so that I wouldn’t have to buy too much when the unemployment was done. Just things like milk and eggs, and popcorn, for now.
Cross your fingers.
While I don’t do much to promote this humble blog, it has a following, and I have actually told a few folks about it in interviews, mostly because there is an expressed interest in writing, or writing is part of the job description. I do have a few more topics to tell you about, like the chorizo I tossed into a meatloaf, but. . .maybe tomorrow or this weekend. I took pictures of that.
And for those of you above the Mason-Dixon line, please sit tight, spring will be at your door in about a month, and you can put away your snowshoes and heavy coats, finally. If you’re lucky. Stay warm until it does.
As always, Happy Dining!
Happy Wednesday, Dear Readers:
As I mentioned previously, I get emails from other bloggers, many of them food bloggers, a number of them devoted to the gluten-free lifestyle. One, Nicole Hunn, writes a blog called Gluten Free on a Shoestring, and has even published three books devoted to it (I don’t have those yet, but I will, soon.)
Today, Nicole has out-done herself with a recipe for chocolate gluten free donuts made with a CAKE MIX:
Picture from Gluten Free on a Shoestring website (they’re not mine!)
No kidding, she has a little plug-it-in-the-wall doughnut maker, one of those newer specialty appliances similar to a waffle iron or countertop grill. I don’t have one of those, and I probably never will unless I find myself married to a man with children. (Don’t hold your breath on that one.)
She also has a simple frosting for these donuts, which makes me start to want some today.
Oh, I’ve got pictures of the breakfast sandwich maker to show you, but I won’t be buying one. They’re really neat, especially if you like breakfast sandwiches. Unfortunately, that thing makes me wish I’d never read Wheat Belly. Don’t worry, I’m not fallin’ off any wagon over a machine. I’ll keep looking for a suitable English muffin recipe–probably in one of Nicole’s books.
Arrowhead Mills, a great purveyor of gluten free stuff, makes the gluten free chocolate cake mix Nicole uses, which I may have passed last week during my info trip to Fresh Market. If I get some, I’ll be sure to report on it.
This is the cake mix Nicole used, and although I haven’t tried it yet myself. . .now I’m tempted. And who wouldn’t want chocolate cake? (Maybe when I get ready to start working again. That will be a good reason to make chocolate cake, won’t it?)
Nicole also points out that Arrowhead Mills gluten free mixes are lower in sugar than their regular mixes–a good thing indeed, especially if you have children or want to cut down on it. Yes, it’s some sugar, but not as much as you might normally get.
Anyway, I’ve had two interviews this week, and two more scheduled for next week, so I’m racking them up. Cross your fingers that I’m not driving 100 miles a day–but that would put me around The Woodlands, where Frost Bake Shoppe is! Then I could buy one of their delicious gluten-free cupcakes every day! I’d have it on the way home every day, because I won’t get home until 8:00 pm, and need the sugar in order to survive the traffic. Nah. . .don’t think so.
Just thought you might be interested in seeing this one on a lovely Wednesday morning.
Enjoy!
Good evening, Dear Readers:
It’s a typical spring day in Houston today. Started out about 75 degrees, and by the time I went to get the mail about 2:30, it was about 55 degrees. No, I went out in my shorts. I don’t care. But I did wash the duvet again, and of course, put it back in the closet for the summer. Oh, well.
I’m still at it, and still looking for a “real” job, but haven’t found one yet. I’ve been concentrating on that, so I haven’t done much in the way of foodie adventuring. However, I have come across three books that aren’t new, but are fabulous–and do not involve celebrity chefs. (Plus a couple of other things to tell you about.)
Now, celebrity chefs are great–they’re actually famous for something they do or have done, not for getting arrested or some other thing you hope your kids don’t find out about. Except that one guy. . .oh, nevermind. There’s one or two in every group.
I found a neat tool I want. Doesn’t mean I’m actually going to ever have it, but I want one. Then again, I want a high-end stove and maybe a Vitamix. Not shopping for those yet. However, I think this little breakfast sandwich maker from Hamilton Beach is just awesome. Of course, for that to work for me, I’d need to be making my own gluten free English muffins, and I need a pan for whoopie pies so I can make the one out of the newest Wheat Belly cookbook. . .well, that’s for another day, right?
At one point I was fascinated with counter top breakfast makers, and was going to buy one for a boyfriend’s Christmas present. I used to see 4-in-one, but now they’re 3-in-one, with no popup toaster. He was adamant that he didn’t want one, so I got him a tie or something. (And he’s gone now.) That one is so cute–reminds me of Suzy Homemaker stuff and Easy-Bake Ovens! But no, I’m not getting one of those, either.
Incidentally, last week I had the opportunity to make Crosissant Bread Pudding, and boy was that a mistake. I don’t have the picture, but be forewarned–this is an incredibly delicious dessert to use up some leftover croissants. Holy Shish Kebab!! Make SURE there are plenty of people around when you serve it, OK? It makes a large amount, filling a lasagne pan with a rich, sweet custard and raisins. Great dessert for Easter, just use some day-old stale croissants for best results.
And don’t say I didn’t warn you, either.
It’s a long story as to how I came across these four cookbooks, but I can tell you that they’re now on my Amazon wish list. Yeah, like I need another cookbook, let alone four! But there are reasons I like these books, and this is from the first one:
This involves cream, coffee, chocolate, egg whites, and sugar. Any questions?
The recipe is called Mocha Tortoni Mousse, very quick and easy, from a book called Dish Entertains by Trish Magwood. She’s a personal chef and talks about catering a party for the actor Martin Short and his family; Tom Hanks was also in attendance at one activity. In addition to categorizing these chapters by subject (breakfast, dinner, dessert) she also breaks the chapters down in further by ease and occasion. In other words, the Mocha Tortoni Mousse is a simple dessert that’s great for everyday, and easy enough to do. Put those in fancy dishes or martini glasses, and even kids will enjoy them (although they’re not boozy.) There are other desserts that are a little more complicated when you want something a little more upscale. It’s an enjoyable book, and styled much like Australia’s Donna Hay. Ms. Magwood has a second book as well: In My Mother’s Kitchen, which I’ve also added to my Wish List but haven’t yet seen.
The second book is one that I haven’t cooked from yet, but it sure is interesting. Chicken And Egg by Janice Cole doesn’t ask the question, but she does talk about what it’s like to start raising your own chickens for eggs when you’re not familiar with it. That would be me, although I’m not in a position to have chickens. I have enough with the cat, and, well, I can just see this beastly little tabby, a former street kitty who would take on small dogs, chasing around chickens and trying to catch them! The author doesn’t glamorize the topic, and she manages to get some good eggs from her three hens, but there are some setbacks as well. However, there is no discussion of “from pet to pot” as you might expect.
A couple of years ago, I saw a short review of this book in (of all places) The Houston Chronicle, and bought it. Similar in scope, but not all about chickens, Made From Scratch was one of the first books I picked up on the subject of modern homesteading and self-sufficiency. Bonus: there are good recipes in this little book, too.
I’m not sure how I missed The Homesteader’s Kitchen, especially since I’m a fan (and now a subscriber) of Urban Farm magazine. Every month they highlight new books on the subject of, well, city and urban farming. But it, too, is on my Amazon Wish List, along with Def Leppard’s newly released deluxe edition of Slang. They’re all there for the day I get another job and get caught up, or for the next time I need something (which is soon, but the books and CD will wait.) I didn’t cook from that one either, but from what I saw, the recipes are wonderful uses of home-grown or farmer’s market foods. However, reading the reviews on Amazon, there are some misprints, so I’ll have to consider that before I actually buy the book.
Last week I was on the north side of Houston, and since I had the time, you can probably guess where I went.
Only the most awesome bakery anywhere–Frost!!
Might be my last chance to visit Frost Bake Shoppe for a while, so I took advantage. I also went to Sweet Tomatoes FIRST for a healthy and delicious grazing of green stuff and Joan’s Broccoli Madness. The only place I’ve ever had broccoli, bacon and raisins in one place, and it WORKS. This particular day saw two gluten free cupcake flavors, and one of them was Red Velvet.
The most amazing, delicious, heavenly delicious gluten free thing there is.
I enjoyed every bite. And while this is probably not gluten free, I really enjoyed the looks of this amazing cake:
Is it gluten free? Who cares?
I wanted THAT kind of cake in 1996. You couldn’t get anyone to do that for you, anywhere in New Orleans. Nobody knew what that was or how to do it, and “wedding cake” meant lots of frilly piping, no matter where you went. Eighteen years on, nobody cares anyway (the divorce was final in 2001.)
Oh, and I tried making some sugar-free/gluten-free chocolate cupcakes with a thick icing. New recipe, and guess what? They were awful–AND they kept putting me to sleep. I tossed the last three. Oh, well.
Well, since winter didn’t get the memo that it’s spring yet, I’m headed into the kitchen to tidy up and to make some Pea Pesto Soup tonight as well as put together the kind of meatloaf where you toss a bunch of things into a bowl and throw it into the oven for an hour and it comes out somewhat tasty. I don’t feel like doing much cooking this week, but if things get better, I might try a new recipe or two and pass it along. I’ve also got to reconfigure a resume for someone and get it to her by this evening.
Tomorrow, one, maybe two phone interviews, and I MUST get my taxes done, darnit! I got stuck on something a while back and now it’s stalled. Oh, well, let the I-R-S give me a hand on the phone then.
Stay warm and Happy Dining!
Hello, Dear Readers:
It’s been a busy week. WordPress is once again telling me to get with it, so here I go. Just so happens I have a topic that I’ve never really written about before: the humble coconut.
Delicious and tasty
You’ve seen them in the grocery stores, thinking about buying one even, but wondering about cracking it open and extracting all the tasty bits. But there’s more to it than that twiggy, fuzzy exterior and white flesh.
You might be familiar with the stuff you get in the baking aisle, too–but that’s got plenty of sugar in it, since it’s made for recipes like this one for Lamingtons, which, yes, I made many years ago. Know what? I gave my bud the GER some of them and I do seem to remember he enjoyed the heck out of them, as did the rest of the recipients. I do remember them being VERY tasty too. But I only made them once.
I’ve mentioned before my new favorite sweet, Mounds bars with dark chocolate (not Almond Joy, which has milk chocolate), but I can’t say that I consume a LOT of coconut. I like it, but I can get sick of it, too. For a while I was making some coconut “cookies” with unsweetened coconut, beaten egg whites and SomerSweet, but I soon got sick of those, particularly since they tend to soften and get gummy if you let them sit for more than a day. But the dried stuff keeps in the pantry pretty well.
This week, the esteemed Wall Street Journal ran a story on the benefits of coconut oil. The article called it “better than butter,” but really, that’s primarily if you’re allergic to milk, I think. I say that because both are healthy fats, and the only difference is lactose, or milk sugar, and the fact that butter must be refrigerated. So allergies not withstanding, what’s the difference, right?
I was first introduced to coconut oil about ten years ago when I was living at the GER’s house. I forwarded him an article about something and there was a popup ad from Tropical Traditions, an online purveyor of oil from The Phillippines. He didn’t read the article–he thought I was asking him to buy some, pulled out his credit card and bought a five-gallon bucket of it! Back then it was $65, now it’s doubled in price. But it has a very long shelf life and a high smoke point like olive oil.
Having read that it could replace butter, I, um, well, put it on whole wheat bread and sprinkled Splenda on top. (I know!!) But I got sick of the coconut taste very quickly and stopped doing it. Didn’t know I could fry with it, bake with it, all that, and when I moved out, all I took was a small jar to use on my hands. Not sure what the GER did with the rest of it, I guess he used it up. (I don’t have room for a five gallon bucket anyway.)
Tropical Traditions also makes a number of different personal care products, including hair care. I know this because I got some last time I went to Dr. Davis’ office in The Woodlands. Trust me, you do NOT need much of it! No odor either, so you don’t smell like a tropical drink.
You can also check out their recipe section for all kinds of ways to use coconut, coconut oil, and alternative versions of everyday foods. While I have not tried any of them yet, perhaps I need to go back and look at it again. I think it’s been a while. This one for flourless chocolate chip cookies looks good, but my guess is you’ll have to order the coconut cream concentrate from Tropical Traditions. Chocolate Orange Truffle Pie? That might be good. There’s even a section of gluten free coconut recipes. I need to go look at that soon, too.
Don’t forget, coconut oil features prominently in my favorite Yeast Free Brownies. That’s primarily why I keep it around! (SomerSweet works well in them, too.)
If you’ve heard about coconut oil here and there but don’t know if you want to try it, well, there are a number of factors to consider. This oil is solid when the temp goes below about 75 degrees–that’s why you can replace butter with it in many recipes. If you put it in the fridge for a long time, you can break a window with it. No kidding–if you’re going to cream it with sugar (or like I do, with SomerSweet), you have to let it sit out for a bit so that it’s not “frozen.”
This article really doesn’t tell a whole lot about coconut oil, just gives you a brief overview. But there’s so much more to coconuts.
Oh, and they’re not actually a real “nut.”
One thing you might not know is that coconut oil features prominently in Dr. Hotze’s Yeast Free Diet program for a couple of reasons. First, it’s plant based, so no milk sugar (lactose) to feed the yeast while you’re trying to kill it. Two, the health reasons stated in the article–medium chain fatty acids and all that. Third–something you might not know–is that coconut oil has anti-fungal properties that help with the killing of the yeast in your gut. (It also works in gluten-free cooking and baking, but more on that later.) So it’s healthy for a couple of reasons, not just the no-dairy thing.
I am not dissing dairy. Far from it. But if milk/dairy has you saying “shiver me timbers,” coconut oil can help you out. Yes, I know, unless you’re allergic to coconut.
If you’re interested in doing a yeast cleanse, you can find Dr. Hotze’s cookbook on the subject here. The book describes how and why to do a yeast cleanse, lists the prescriptions you need as well as how long to take them. You don’t need to be a guest at the Hotze Clinic to buy the book or do the program. The two prescriptions, Hypo Nystatin-A and Fluconazole, are readily available at pharmacies nationwide; you just need a doctor to write you a prescription. You’ll need a 90-day supply of the first, and 3 weeks of the second. (I had one doctor give me one month of the first and one week of the second; that’s like taking antibiotics just until you feel better, not the whole prescription.)
I’ve done the yeast-free diet many times. The first time had me swearing, because I was so hungry! But–that was because I didn’t have the instruction book and wasn’t ready for it. I know I need to do it when I start getting heartburn. I don’t GET heartburn from eating stuff like tomato sauce and chili. If you do have that problem, or other alimentary issues, consider it. And, actually, Dr. Hotze’s website has this quick primer on yeast overgrowth so you can learn more and see if it would work for you.
It probably can’t hurt. I say that as someone who has done a couple of rounds of yeast free successfully; those prescriptions aren’t harmful, either. Anyway. . . .
I can’t personally vouch for this, but there is a lady who began giving her husband coconut oil when he was diagnosed with Alzheimer’s. Dr. Mary Newport gave her husband coconut oil, and quickly improved. That’s not to say it’s a definite CURE for Alzheimer’s (or anything else, for that matter), but if you go to her home page and scroll down to the bottom, you’ll see her husband’s “clock test” and how he improved in 37 days from coconut oil. Unless you are allergic to coconut, this probably couldn’t hurt–but it’s a matter of using your own judgment.
Remember, I’m not a doctor/nurse/medical person, just a patient who reads and pays attention. I only present information, and it’s up to you to review it before use. I present info because there might be one person somewhere who happens to read it and it was the very thing they were looking for. Happened to me once or twice, too.
Anyway. . . .
I’d forgotten about Dr. Newport until I read the comments in the WSJ article, which are quite interesting. (No funny stuff this time.) However, be forewarned that many doctors still ascribe to the “all fat is bad” mantra, which explains many modern illnesses. Don’t get me started. I don’t follow the “healthy new trends” anymore because many are bogus and none seem to be particularly helpful. I’m someone who used to eat white flour pasta because it was “healthy and low fat,” OK? Guess what? Healthy, it ain’t.
Anyway. . .
Now, some time ago I bought a bag of coconut flour for one of the Babycakes recipes, and have only used it for a couple of things (including the infamous Pineapple Upside Down Cake.) One of my writer friends told me about a book specifically for coconut flour and gluten free stuff, called Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife. There is actually a second book by Bruce Fife, but I don’t yet have either one of them. However, the friend raved about it, since she’s also diabetic, and interested in solutions.
When I put the first book on my wish list, I also found this one, since I’m also a fan of almond flour. Oh, and there’s one by the same author for just cupcakes. I don’t have either one of those yet, either. One day.
Oh, wait–this wasn’t supposed to be a gluten free blog post. It was supposed to be about coconuts. OOOPS.
I have only once had a can of coconut milk in my pantry, used for a slow-cooker recipe from Everyday Food. It was a curry or something. Made it once, never again.
I have also seen coconut water, but I dunno what that is or what it’s for. There are so many beverages with all kinds of things thrown in that I don’t want anything but a cup of tea, for heaven’s sake.
Now, if you’re wondering about the cost of coconut oil, well, it’s not like Wesson’s hydrogenated oil, the trans-fat kind of thing. I was in HEB a couple of days ago and can show you this:
Two different brands, two different prices.
I’ve been buying LouAna’s coconut oil for several years. I called the company one day and it is NOT hydrogenated, although it has no coconut taste. When I started buying it, the price was, no kidding, $1.98 a quart. As its popularity has grown, so has the tab. I mean, overnight the price kept going up to where it is now. I’ve seen it as much as $7 a quart in Kroger.
Remember too that the one next to the LouAna is the kind that you get in a health food store–extra virgin organic, and all that. Central Market has its own brand, as does Kroger, but it may be repackaged Tropical Traditions for all I know. With more and more people looking for healthier options and alternate ingredients, it’s available in more and more places, as well as online. Even if you live out in the middle of nowhere, if you can get mail or UPS, you can get some.
And you thought coconuts were just for tropical drinks!
Now you know more than you did before on the benefits of coconut. Next week there might be a new weight loss pill made from coconut, but I’d rather just eat it.
Oh, I forgot about them coconut-breaded shrimp at Joe’s Crab Shack, too. Those were really good. (It was a long time ago.)
So there you have it, Ladies and Gentlemen, a quick primer on the various uses and benefits of coconut–beyond what the Wall Street Journal told you. It’s not just for candy and daiquiris anymore, so enjoy some when you can, if not for sweetness, for its health benefits.
Happy Dining!
