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Showing posts with label dairy-free. Show all posts
Showing posts with label dairy-free. Show all posts

Tuesday, November 8, 2016

Butternut Squash Ravioli with Sage and Hazelnuts


In the Christmas movie The Family Man, Jack, played by Nicholas Cage, gets a glimpse of the life he rejected. On Christmas Eve, he is transported from his investment banking, Ferrari-driving, single malt Scotch drinking life in New York City to his college girlfriend, the family he never had, and a broken minivan in suburban New Jersey.

New Jersey, Kate.

Every time I watch the movie, I'm know I'm supposed to think about how rich the simple life is with dirty diapers and barking dogs and friends who wear bowling shirts.

I don't.

I imagine life in a high rise, attending the opera, wearing black dresses that aren't made of jersey knit, and drinking wine that isn't sold by the glass. I am a bad person. 



During his glimpse at what his life could have looked like, Jack takes his wife, played by Tea Leoni, to dinner in the city. As he brings a bite of food to his lips, he closes his eyes and says, "God, I miss that taste!"

That is how I feel about this pasta, especially these roasted butternut squash ravioli with sage, toasted hazelnuts, and nutty brown butter. After five years of being gluten free I have missed the taste of fresh pasta. Last month, I developed a recipe for homemade gluten-free, paleo pasta that fulfills all of my pasta lusts. It is tender, chewy, and perfectly delicate. 

That said, it is temperamental. (Read: I pay the swear jar at least a dollar before I even get started.) But, I try to remind myself that making fresh pasta, even with wheat flour, requires patience and sensitivity. You can't rush the process. It is a labor of love

But once I take that first bite, I realize it is worth every ounce of effort. Hence, I've made the recipe at least once a week in the month since developing it. Tonight, I'm using this pasta dough to make celeraic and chevre fennel agnolotti with brown butter parsley pesto and shiitakes from Local Milk Blog.


Butternut Squash Ravioli with Sage and Hazelnuts 

Serves 4
 
Filling
1 butternut squash, halved lengthwise and seeds and strings removed
1 teaspoon roasted garlic
1/4 teaspoon cinnamon
Sea salt
Freshly ground pepper  

Pasta Dough 
3/4 cup tapioca starch (100 grams), plus more for dusting 
3/4 cup almond flour (90 grams)
1/2 teaspoon sea salt
1/4 teaspoon guar gum
3 large eggs, divided

3 tablespoons ghee  
1 sprig fresh sage, minced
1/4 cup toasted hazelnuts

Filling 
1. To make the filling, preheat the oven to 400F. Place the butternut squash in a roasting dish. Roast uncovered for 1 hour, or until the flesh is tender. 

2. When it is cool enough to handle, scoop the butternut squash flesh into a small mixing bowl. You should have about 2 cups.

3. Stir in the roasted garlic and cinnamon and season with salt and pepper. Set the filling aside. You can complete this step a day ahead of time if you wish. 


Pasta Dough
1. To make the pasta dough, Mix the tapioca starch, almond flour, sea salt, and guar gum in a small mixing bowl. 

2. Make a well in the center of the dry ingredients and add 2 eggs. Use a spatula to stir it around, slowly incorporating the flours until the dough comes together into a ball. Place the dough onto a sheet of parchment paper and dust lightly with tapioca starch.

3.  Divide the dough into four to six pieces and cover all but one with a towel or plastic so that they do not dry out. Knead one of the dough pieces with your hand and flatten until it is about 1/4-inch thick.

4. Set the pasta maker to the first setting, #1, which is the widest. Run the dough through the machine twice. If it tears, fold it back onto itself and run it through again. If it sticks, dust lightly with tapioca starch.

5. Set the pasta maker to the next setting, #2, and run the pasta dough through it twice. Reduce the setting again to #3 and run the dough through twice. You can stop at this setting for a slightly thicker noodle, or drop the setting to #4 and run it through twice more.

6. Make two pieces of dough into sheets and lay them side by side on the parchment paper.


7. Scoop the filling onto the dough by the tablespoon, spacing apart by about 1 1/2 inches between each bit of filling.

8. Whisk the remaining egg. Brush the egg lightly along the sheet of pasta with the filling. Carefully place the top sheet of pasta over the filling and press gently in between each lump of filling, then press along all other sides trying to prevent any air bubbles from remaining in each ravioli.

9. Use a sharp knife, pasta cutter, or ravioli stamp to cut each ravioli. Add the scraps to the remaining dough.

10. Repeat with the remaining filling and dough.



 To Cook and Serve
 1. Bring a large pot of salted water to a boil. Cook the ravioli for 7 to 9 minutes. 

2. During the last 2 minutes of the ravioli cooking time, heat the ghee in a large skillet over medium heat. Add the sage and hazelnuts and cook until fragrant.

3. Use a slotted spoon to transfer the cooked ravioli to the skillet and brown gently in the ghee. Season with salt and pepper.




Sunday, October 2, 2016

Chewy Vegan Gluten-Free Brownies


Last night after a full day of surfing and our weekly family grill night, Rich said he was craving brownies. I love having a stocked pantry that allows me to whip up whatever sounds yummy at the moment. Good quality cocoa powder is a must. My favorite is Equal Exchange Baking Cocoa, which is fair trade and has such a profound impact on all of my baked goods. A baking cupboard full of gluten-free flours is helpful, too.

The foundation for this recipe came from my much loved (and smeared with lots of chocolate) copy of Babycakes by Erin McKenna. However, I changed the recipe substantially, skipping the applesauce, chocolate chips, and xanthan gum. I also used palm shortening instead of coconut oil and used brown sugar in place of white sugar because the complexity of brown sugar complements chocolate so beautifully, which I learned about 10 years ago from Nigella Lawson in How to Be a Domestic Goddess.

These brownies are crispy on the edges and decadently chewy on the inside. We ate them straight out of the pan while they were still so hot they burned our mouths and crumbled everywhere. Hey, surfing burns a lot of calories. We were hungry! They are even better once they cool off a bit.

Yields 15 small squares 
1 cup garbanzo (chickpea) flour
1/4 cup potato starch
2 tablespoons tapioca flour
1/2 cup good quality cocoa powder
3/4 cup brown sugar* or coconut palm sugar  
2 teaspoons double-acting, aluminum free baking powder
1/4 teaspoon baking soda
1 scant teaspoon sea salt
1/2 cup palm shortening
2 tablespoons vanilla extract
1/2 cup hot water
1 tablespoon powdered sugar* (optional)

  1. Preheat the oven to 325F. Line a 6x8-inch baking dish with parchment paper. 
  2. Combine the garbanzo flour, potato starch, tapioca flour, cocoa, sugar, baking powder, baking soda, and salt in a medium mixing bowl. 
  3. Add the palm shortening, vanilla extract, and hot water and stir until just combined. 
  4. Spread the mixture into the baking dish and smooth with a spatula. Bake for 27 minutes. The top will still be slightly jiggly. 
  5. Allow to rest for at least 30 minutes before sifting powdered sugar over the top, slicing and serving. 

*Note: If you are vegan, look for a vegan brown sugar and powdered sugar. Alternately, use coconut palm sugar and skip the powdered sugar.

Thursday, September 17, 2015

Grilled Ginger Sesame Portobello Mushrooms and Kale - Vegan and Paleo


I purchased portobello mushrooms a couple weeks ago to make mushroom napoleons with poached eggs and spinach. I wrapped them in a paper bag and put them in the refrigerator and then forgot about them completely. Fortunately, storing mushrooms in paper is the absolute best way to keep them fresh. So, although they were slightly wilted and dry, that only intensified their flavor.

Feel free to use crimini or button mushrooms, if that's what you have. Crimini mushrooms, also called baby bellas, are, as you might have guessed, simply immature portobello mushrooms.

Serves four for an appetizer (one for an entree) 

1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
Pinch red chili flake 
Juice of one lime
1 tablespoon gluten-free soy sauce or coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon maple syrup 
1/4 cup olive oil
2 to 4 portobello mushrooms
4 cups shredded kale
2 green onions, thinly sliced on a bias 

1. Combine the ginger, garlic, chili flake, lime juice, soy sauce, sesame oil, and maple syrup in a glass jar. Drizzle the olive oil into the dressing, whisking constantly to emulsify.

2. Place them gill-side up and pour half of the dressing over them. Allow to marinate for at least 30 minutes.


3. Pour the excess marinade from the mushrooms, shaking to remove any excess. Place them gill-side down on a preheated outdoor grill or grill pan over medium heat. Cook for 5 to 7 minutes, being careful not to burn them. Flip and cook for another 5 to 7 minutes.

4. Remove the mushrooms from the grill and allow to rest for 2 minutes.

5. While the mushrooms are resting, toss the kale with half of the remaining dressing and arrange it on a serving platter.

6. Slice the mushrooms into thin pieces and place them atop the kale. Drizzle with the remaining dressing and top with green onions. Serve immediately.

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