There is an Italian proverb that states “Quello che si fa il primo dell’anno si fa tutto l’anno.” Translated: “That which you do at the beginning of the year you will do the rest of year.” This year I kicked off 2011 on January 1st by making a full Italian dinner including my friend’s recipe for “Ragu Reale.”

During a trip to Puglia (the heel of Italy’s ‘boot’) in 2002 I stayed with my friend Loredana’s family and entertained them all with the fact that there is a whole line of tomato sauces in the United States branded “Ragu.” Loredana’s sister Margherita felt she needed to remedy any American misconceptions about what a real ragu was and set out to teach me her favorite recipe for a Sunday night family meal – a tomato meat sauce she called “Ragu Reale” – The Real Ragu!

Armed with this fabulous new recipe, I returned home and treated my friends to this new found treasure. My friends raved and this warm and tasty “Ragu Reale” became a reliable favorite that winter. This most recent winter, with Jack Frost an all too regular visitor, my mind hearkened back to that “real ragu” that would be just what I needed to combat Mr. Frost. So I scrambled through boxes of old handwritten letters until I excitedly found that precious envelope from Margherita containing the prized recipe.

I was worried that it wouldn’t live up to my memories but it turned out to be just as rich and wonderful as when I first had it in Italy. Enjoy! Happy New Year!

Recipe for Authentic Italian Veal and Pork Ragu (recipe adapted from Italian version by my friend Margherita)

Serves 6-8, freeze for up to 3 months

Ingredients:
2 medium carrots, diced
1 medium sweet onion, diced
1 stalk of celery, diced
5 Tablespoons of olive oil
1/2 pound ground veal
1/2 pound ground pork (you can substitute one pound of either pork or veal if you don’t have access to both)
1 cup dry white wine
1 1/2 teaspoons coarse kosher salt*
8 cups strained tomatoes (I used Pomi brand)

Add olive oil to a large saucepan or stock pot and bring pan to medium heat. Add carrots, celery and onions and sauté for 5-10 minutes, until onions are translucent. Add the pork and veal and continue to cook over medium heat for 5 minutes. Add the white wine and cook for 10-15 minutes over low to medium heat, until the liquid reduces slightly. Add the salt and tomatoes and continue to simmer for 2-3 hours, stirring occasionally to ensure it doesn’t burn.

You want the sauce to reduce down so that it’s thick and can almost “stand” on the pasta.

Serve on a short, textured, gluten-free pasta like fusilli or farfalle and top with a grated hard cheese such as parmigiano reggiano or pecorino romano.

I highly recommend serving it with this gluten-free garlic cheese bread.

To take your decadence to the next level, indulge in dessert – try this warm Indonesian-style banana topping on top of ice cream and a gluten-free brownie.

*It’s tempting to add extra salt if you taste along the way, but wait until you are actually serving the sauce before adding any if you absolutely must. The coarse salt takes longer to break down and as the sauce reduces the concentration of salt becomes stronger. Also the final dish will include the salt from the pasta (if you salt the pasta water) and should be topped with a salty hard cheese like pecorino romano or parmigiano reggiano. I am usually VERY generous with my salt but you could make this sauce irreparably salty which would just be tragic after all of the work you’ve done.

Original recipe in Italian from the the region of Puglia (the heel of the boot):

“Ragu Reale” di Margherita Santillo Castaldo

500 gr di carne macinata (vitello o maiale)
2 litri di salsa di pomodoro
1 bicchiere di vino bianco
5 cucchiai di olio di oliva
Mezzo cucchiaio di sale grosso
2 carote
1 cipolla
1 gambo di sedano

Tritare la carota, cipolla e sedano, mettere queste cose nella pentola con l’olio, far soffriggere, un po’ e mettere la carne farla soffriggere e mettere il vino bianco, far aciugare il vino, mettere il sale e la salsa di pomodoro, far cucinare per 2 ore, ma controlla sempre che non si bruci!

Buon Appetito

I didn’t taste wasabi for the first time until after I graduated from college. More than 20 years of my life went by without this delightful spicy horseradish passing over my lips. Yes it will clear your sinuses in large quantities, but it hurts so good. Perhaps I’ve been making up for lost time, for now it seems that I am drawn to anything that uses wasabi to heighten flavor. Yes it’s usually the unappreciated middle child on a plate of sushi, but in this recipe it is the star. Sure, you can throw the ingredients together without wasabi and it will be fine. But wasabi will take it from a forgotten dish you eat to avoid awkward conversation at a party to something you crave because it haunts your memories.

This may also be one of the easiest party dips you can pull together. I’m all about maximum flavor with minimum effort. Even my mom, who hates food and cooking, was able to prepare this for a recent party to rave reviews. This is an especially good one for the summer since no actual cooking is involved.

Crunchy Wasabi Shrimp Spread Recipe (serves 8-10 as a party appetizer)

One 8 ounce can sliced water chestnuts, drained and diced
Two 4 ounce cans tiny pink shrimp, drained
3/4 cup wasabi mayonnaise
1/3 cup sweet pickle relish
salt and pepper to taste

gluten-free crackers or toasted baguette for serving

In a medium bowl combine water chestnuts, shrimp, mayonnaise, relish, a dash of salt and pepper. Stir to combine completely. Add salt and pepper to taste (be generous with the pepper).

For a low-fat version, replace mayonnaise with non-fat greek yogurt and 2-3 teaspoons wasabi powder. You could also eliminate the wasabi if you can’t handle the heat, but what would be the fun in that?

Another super easy appetizer to pair with this? Tamari Roasted Almonds.

My friend Mark, mentioned in my previous post on Annisa and Savoy, recently became very domestic. A man who previously avoided the kitchen, leapfrogged over a simple weeknight meal to dive right into the more complicated world of pastries. Then not satisfied with the relatively simple challenge of a ‘regular’ cookie, he decided to take on gluten-free baking as well. I’m not quite sure what has come over him, but I am happy to be a benefactor.

When he first came to me for advice on how to adapt his Ranger Cookies recipe to be ‘Catherine-friendly’ I sent him a link to this gluten-free cookies post and told him he needed to experiment along the way. He was meticulous in making sure that none of his ingredients or supplies were cross-contaminated in his care or in previous processing. When he brought them to a BBQ I threw earlier in the summer, no one could believe they were gluten-free. My friend Erica even got nervous when she saw me eating them, because “they are too good to be gluten-free.”

I am lucky to have such caring friends, so I feel the need to pay it forward by sharing the recipe with you. He tells me this version is even improved from the batch he brought to the BBQ; they were a resounding success with his coworkers. He’s offered to make some for my upcoming birthday. I can’t imagine a more delicious way to celebrate.

Gluten-Free Ranger Cookies (makes 12-14 three-inch cookies)

Ingredients:
1 cup Gluten-Free Pantry all-purpose flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups gluten free corn flakes (crush them to lessen the air in the
measuring cup)
1/8 cup flax seeds
1/4 cup semi-sweet chocolate chips (I find about 1/2 cup starts
getting too sweet)
1 cup gluten-free rolled oats (quick oats work better but can’t find gf version)
1 cup flaked coconut (packed into the measuring cup since flakes have
lots more air than shredded coconut)

1/2 cup light brown sugar
1/2 cup cane sugar
1 stick unsalted butter (8 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs room temperature

Directions:

Preheat oven to 355 degrees Fahrenheit.

In a large bowl sift together flour, baking soda and baking powder. Stir in corn flakes, flax seeds, chocolate chips, oats, and coconut. In a large stand mixer combine sugar, butter, salt, vanilla and eggs. Gradually add the dry mixture 1/2 cup at a time while beating on low speed until thoroughly mixed.

On a slightly greased cookie sheet place heaping tablespoons of cookie dough at least 2″ apart.

Bake for 12-13 minutes, until golden brown around the edges, be careful not to overcook, checking at 10 min for doneness.

Photos (and cookies) by Mark Chen.

So we are right in the middle of (gluten-free) Thanksgiving and holiday food overload. It’s a time when I should be preparing for over-indulgence with extra exercise and less prurient food choices. But what did I do last weekend? I had a bacon party. That’s right, a whole evening dedicated to the fatty, tasty, cholesterol-increasing, lip-smacking, heavy, awe-inspiring, salty, favorite foodstuff.

I first read of Shauna’s bacon party almost two years ago and tucked it away in the back of my mind as something that would be fun to try someday. Well that day came and it was a glorious and fun as I imagined. Designed as a pot-luck to maximize the number of bacon-containing dishes, my friends delivered deliciousness in way I didn’t know possible.

There were even bacon prizes for the top culinary creatives. The top prizes went to Joy for her bacon-wrapped dates stuffed with blue cheese and almonds and Rob’s Bacon Old Fashioned made with bacon-infused bourbon. There were bacon-y drinks and rules not to be broken.

There was bacon-nog, candied bacon, bacon and brussels sprouts, a cheesy/potato/slab bacon/slice of heaven, bacon-wrapped asparagus and okra, and gluten-free bacon mac and cheese. That’s right my incredibly thoughtful friends (I was the only one at the party who couldn’t eat gluten) went out and got gluten-free pasta to make homemade gluten-free macaroni and cheese with crispy bits of bacon.

I conducted a bacon tasting of two of the top bacons in the US – Benton’s Bacon from Tennessee and Dakin Farms Bacon from Vermont. At a time that I am trying to eat local and am limiting the amount of meat in my diet, I abandoned all of those environmentally friendly and healthy choices to just enjoy.

I have one recipe to share from the baconalia, a dessert incorporating the salty treat. Because I was the hostess, I wasn’t eligible for the prizes, but I assure you these truffles were drool-worthy and one of the highlights of Bacon-Fest 2009. Yes, I plan on making this an annual event. What’s in store for next year? I don’t know, but surely with a year to plan, the dishes will just continue to get better and I can’t wait to find out….

Chocolate Bacon and Peanut Truffles Recipe (adapted from The Bacon Cookbook by James Villas)
Makes 20-25 truffles

Ingredients:
6 slices lean streaky bacon
1/2 cup salted peanuts
1 tablespoon granulated sugar
1/2 cup smooth cashew butter (you can substitute peanut butter or the nut butter of your choice)
4 tablespoons butter
6 ounces semisweet gluten-free chocolate
1/2 cup cocoa

Directions:
In a large skillet, fry the bacon over moderate heat until crips, drain on paper towels and let cool completely. In a food processor or blender, combine the bacon, peanuts and sugar and grind to a fine texture but with little flecks of bacon still visible. Transfer the mixture to a bowl, add the cashew butter and stir till well blended and smooth. Cover and chill in the fridge for one hour.

Roll the mixture into balls about 3/4-inch in diameter, place on a baking sheet, return to fridge to chill for another 30 minutes.

Meanwhile, combine the butter and chocolate in a small microwave safe dish. Microwave for 20 seconds at a time, stirring between until smooth and fully melted. Remove from microwave and let cool until warm. Sift the cocoa into a bowl. Coat the chilled bacon and peanut balls completely in the melted chocolate. Dredge thoroughly in the cocoa and store in the refrigerator until ready to serve.

What’s your favorite way to enjoy bacon?

The arrival of cold weather here in NYC has brought with it a surprising revelation.  I LOVE fall and winter produce.  I know that farmers’ markets and grocery stores abound with all kinds of fresh produce during the summer, but my first tastes of delicata squash and persimmons this season made me realize how much I missed them.

My friend Clark once laughed at me when I excitedly discussed the arrival of some fruit or vegetable to my local store.  “Oh you seasonal eaters crack me up!” he said.  Sure I’m not always a ‘good seasonal eater – I do enjoy apples all year round and would have a hard time giving up zucchini when it’s out of peak season.  But eating seasonally gives me a chance to really enjoy and almost overload on the best mother nature has to nourish us with during that time of year.  The foods have the most flavor and vitamins, bringing the most pleasure and nutrition to your body.

I know it’s not realistic to for everyone to eat seasonally all the time, and it can be difficult to keep track of what you should eat when.  But if you shop the items in your produce section that are on sale you are usually doing it by default AND it has the side benefit of being more affordable.

Anyway, I just wanted to share my excitement with you – it’s time for delicata squash and persimmons and apples of all kinds, sweet potatoes and pumpkins and stews.  I’m going to make some hearty bean and chili dishes.  Oh I’m not looking forward to bundling up in heavy jackets and braving the snow, after all I am still a California girl at heart.  But the culinary delights awaiting me the next few months make it a little bit easier to bear.

What are the winter foods that warm your soul?

I heart almonds. I heart cookies. I heart Paris. So the fact that I love the French version of macaroons should not be a surprise. I first tasted these delicate cookies when visiting my best friend in Paris more than 10 years ago. Now these are not the coconut confections that may first come to mind when hearing the word ‘macaroon’ but are sweets made with almonds that will almost melt in your mouth.

For my birthday this year, my best friend sent me a package of French macaroon cookies from a cute spot in NYC called Macaron Café. She had double checked with them that their versions of the cookies were gluten-free and had them deliver a special package to my apartment. (Yes I have wonderful friends, and I am constantly grateful for them)

This week I discovered another source for gluten-free French Macaroons a few blocks from my office at La Maison Du Chocolat. They have a little coffee shop in addition to their ‘take-home’ offerings. So yes, I can get chocolate, cappuccino and macaroons all in one place less than three minutes from my office. I can already tell this is going to be a dangerous temptation.

And since I know most of you don’t live in NYC, I also want to share a few recipes to make your own French Macaroon Cookies at home. They may not be as pretty as the ones you see here, but they are absolutely delicious with the crunchy exterior and chewy center you’ll find in the cookies at the bakeries.

Gluten-Free Macaroon Cookies Recipe FIVE ways (adapted from recipe on Delphi Forums Celiac Listerv)

Almond Macaroons

Each recipe makes about 2 dozen 2-inch cookies

Ingredients:
3 cups (12 ounces) blanched slivered almonds (measure without packing or shaking the cup)
1 1/2 cups granulated sugar
1/3 cup plus 1 Tablespoon (3 large) egg whites
1 teaspoon gluten-free almond extract

Directions:

Set racks in upper-middle and lower-middle levels of oven and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.

In a food processor fitted with the metal chopping blade, add the almonds and process 1 minute. Add sugar and process for 15 seconds. Add egg whites and almond extract and process until the paste wads around the blade. Use a spatula to scrape down the sides of the processor bowl. Process again until stiff but cohesive, about 5 seconds longer. It should be similar in consistency to marzipan or pasta dough. If the mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until proper consistency is reached.

On the cookie sheets lined with parchment paper, spoon just under 2 tablespoons of paste for each macaroon, spacing the cookies 1 1/2 inches apart.

Bake macaroons, switching cookie sheet positions midway through baking, until golden brown, 20 to 25 minutes. (If overbaked, macaroons will dry out rather quickly when stored.) Remove from oven and leave on parchment paper until completely cooled or they may tear.

Can be stored in an airtight container for at least 4 days or frozen up to 1 month.

Fudge Almond Macaroons
Follow recipe for Almond Macaroons, decreasing almonds to 1 1/2 cups (6 ounces) and adding 1 cup dutch-processed cocoa and 1/4 teaspoon salt along with the sugar. The macaroons will be done when they have cracked lightly across the top.

Pine Nut-Crusted Almond Macaroons
You will need 2 to 3 extra egg whites and 2 1/2 to 3 cups pine nuts. Follow recipe for Almond Macaroons, rolling paste into balls between your palms. Dip each ball into a beaten egg whites, then roll in pine nuts, lightly pressing with your fingertips. Transfer cookies to baking sheet and flatten slightly with fingers, making inch-wide buttons.

Lemon Almond Macaroons
Follow recipe for Almond Macaroons, making the paste without water. Add 2 Tablespoons grated lemon zest (approx 2 large lemons) and process 10 seconds longer.

Pistachio Macaroon Button Gluten-Free Cookies Recipe

Makes about 4 dozen cookies

The skinning of pistachios is a nuisance, but there is no point in bother with this recipe unless it is done. Make sure to get pistachios that are raw or only lightly toasted. The flavor of these macaroons becomes more intense the day after baking

Ingredients:
1 1/4 cups (about 6 ounces) shelled pistachios
1/2 cup granulated sugar
1 teaspoon lemon zest
pinch of salt
2 Tablespoons (1 large) egg white

Directions:

Boil pistachios hard in several quarts of water until skins begin to loosen, about 3 minutes. Drain nuts, then plunge into bowl of cold water. Let stand in water for a few minutes. Remove skins, tossing skinned nuts onto paper towel-lined tray.

Thoroughly dry skinned pistachios on baking sheet set in center position in 200 degree oven, approximately 45 minutes. Remove tray from oven before nuts begin to give off roasted aroma or take on any color. Increase heat to 325 degrees to preheat oven as you continue to prepare the cookies.

Set aside 48 pistachios. Turn remainder into bowl of food processor, fitted with the metal chopping blade, and grind fine. Add sugar, lemon zest, salt and process 1 minute longer. Add egg white and process until dough wads into moist clumps.

Roll dough into 1-teaspoon balls and arrange 1 inch apart on baking sheet lined with parchment paper. Make dimple in center of each ball with moistened finger tip and press a reserved pistachio into each crater.

Bake cookies until they look try and have just begun to color, 10 to 12 minutes. Remove from oven and set baking sheet on cooling rack. Let macaroons cool completely before peeling them off parchment paper.

For those of you not cooking:

Macaron Café
Address: 161 West 36th Street (btw 7th Ave & Broadway)
New York, NY 10018
Phone: 646-573-5048

La Maison Du Chocolat
Address: 30 Rockefeller Plaza, 49th Street between 5th and 6th Ave
New York, NY 10020
Phone: 212-265-9404

It’s been difficult to figure out how to get my “blogging mojo” back after writing about David’s passing. I think the best way is to write about friendship (and food). Since being diagnosed with Celiac and adopting a gluten-free diet, I have been truly struck by the kindness and support of my friends and family. This weekend my friend Matt had a housewarming party. As he was getting menu together he mentioned that he was making a Rhubarb Crumble. I asked all about it.  I knew I wouldn’t be able to enjoy the fruits of his baking adventures, but I still like to hear about food creations, even if I can’t actually partake.  He went through the ingredients with me to see if there was any chance it would be gluten-free. After looking over the recipe, I explained that there are gluten-free oats but that a cup of flour put the recipe in the off-limits category. I told him not to worry, but jokingly asked him to remind me not to kiss anyone at the party.

I was sad not to be able to eat rhubarb one more time before the season was over, but I was used to not being able to eat desserts at parties. I try to view it as a helpful way to keep from over-indulging. After all, I would be able to eat all of the fruit and cheese he would include in his party menu spread.

But as a big foodie, Matt never wants me to miss out on the delicious adventures. He offered to make the crumble gluten-free if I gave him the necessary supplies. The next morning he came to my office to pick up the gluten-free oats and gluten-free flour mix. He made two versions of the crumble, one was gluten-free and one was gluten-ful. He even made the gluten-free version first to help prevent any cross contamination with the regular flour.

When I arrived at the party, he had saved the gluten-free version to make sure I was able to sample his gluten-free handiwork. It was fantastic. I topped mine with loads of Cool Whip. What can I say, I love me some frozen topping.

The rest of the party-goers indulged with as much relish as I did, never realizing there was a difference between this crumble and the gluten-ful one they ate earlier in the evening.  I am so grateful to have friends willing to go to such lengths for me.

Gluten-Free Rhubarb Crumble Recipe (adapted from Matt’s Mom’s recipe)

Ingredients:
For crust and topping:
1 cup gluten-free oatmeal
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup brown sugar
1 cup gluten-free flour mix

Filling:
4 cups diced rhubarb
1 cup water
1 cup granulated sugar
1 – 2 Tablespoons cornstarch
1 teaspoon gluten-free almond extract
1/4 – 1/2 cup chopped nuts
1 can cherry pie filling

Directions:
Preheat oven to 350 degrees Fahrenheit.

Mix oats, brown sugar, flour, salt and butter in a medium bowl. Press half of mixture in bottom of a lightly greased 9X13 casserole dish.

Boil sugar, water and cornstarch together until thick, add almond flavor and pie filling. Put rhubarb on top of crust and spoon the warm mixture over rhubarb. Sprinkle rest of crust mixture over this.

Bake 350 for 45 minutes. Serve warm or at room temperature with a big dollop of whipped cream.

Matthew would also like me to point out that rhubarb pies are vastly superior to strawberry-rhubarb pies. His position is that the flavor of rhubarb is so distinct and interesting, that “cutting” it with strawberries is a “wuss move” and they don’t really synergize, but turn into bland “berriness.” So for those of you who have been wary of trying rhubarb without its frequent partner, this recipe will convince you.

Soba noodles are such a tease.  The traditional Japanese version of soba noodles is made with buckwheat flour and is naturally gluten-free.  Unfortunately for those of us who can’t eat gluten, most versions of soba found in the U.S. are made with wheat flour.

When trying to figure out what to make for a small dinner at my place last Sunday, the first recipe suggested was a Soba Noodle Salad.  I knew that gluten-free soba exists, but I wasn’t sure I would be able to find them in time for our dinner.  However, I was up for a challenge and curious about this noodle.  I was lucky enough to find a pure buckwheat noodle on only my second try!  At $5 for eight ounces, it was a bit pricey and I was a little worried that they might not turn out.  So as backup I also purchased some Tinkyada gluten-free pad thai noodles – much less expensive and I knew that they would be good.

The recipe turned out great.  Notice I said recipe rather than noodles.  On their own, the noodles didn’t have much flavor.  They definitely aren’t something I would seek out to dress simply and eat plain, but as part of the flavors in this asian sauce, they were perfect and I would totally splurge again for them next time. While the recipe looks long, it was really easy to put together and tasted absolutely fantastic.

We started by making this Edamame with Ginger-Chile Dipping Sauce recipe (using gluten-free tamari).  That sauce was soooooo good we couldn’t get enough of it.  I ended up using it the next day on scallops and then again on more edamame.  I usually try not to cook all new recipes in case one doesn’t turn out – but these both worked so well, I may get more adventurous from now on!

Spicy Gluten-Free Soba Noodle and Lamb Recipe (adapted from Bobby Flay)

Ingredients
1/4 cup, plus 2 tablespoons canola oil
1 tablespoon five-spice powder
4 cloves garlic, finely chopped
1 pound lamb tenderloin
3 tablespoons rice vinegar
1 tablespoon low-sodium gluten-free soy sauce (I used San-J Wheat Free Tamari which wasn’t low-sodium and it was fine)
2 teaspoons toasted sesame oil
2 teaspoons sugar
2 red jalapenos, thinly sliced
1 tablespoon honey
Kosher salt
1/2 pound gluten-free soba noodles
3 green onions, thinly sliced
3 tablespoons chopped cilantro

Directions
Mix together 1/4 cup of the oil, five-spice powder and garlic in a large Ziploc bag, add the lamb and turn to coat in the mixture. Seal the bag and refrigerate for at least 1 hour and up to 4 hours.

Whisk together the vinegar, gluten-free soy sauce, sesame oil, sugar, jalapeno, honey and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the noodles.

Bring a large pot of salted water to a boil. Add the gluten-free soba noodles and cook until just tender, approximately 5-8 minutes. Gluten-free noodles go quickly from al dente to mushy so watch carefully.  Stir gently as they are cooking to keep them from sticking together. The pure buckwheat noodles tend to stick together more than the soba noodles made with wheat flour. Drain, rinse with cold water, drain well and place immediately in the bowl with the dressing – if they are sticking together the oil in the mixture should help them come apart. Add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.

Heat the grill to high.

Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare. Remove from the grill, let rest for 5 minutes before slicing into 1/4-inch thick slices. Transfer noodles to a large platter and top with the sliced lamb.

This recipe would be great with pan-seared black cod if you don’t eat red meat.  And if you are looking for other ways to put your gluten-free soy sauce to work – try these Gluten-Free Tamari Roasted Almonds or this Gluten-Free Spicy Fish in Parchment and for the vegetarians try this Oven-Roasted Tofu recipe.

New and Improved Gluten-Free Cupcakes Recipe
1 package Betty Crocker Gluten Free Yellow Cake Mix

1 3.4 oz package Jello vanilla instant pudding

1/3 cup granulated sugar

4 large eggs plus one egg white room temperature

1/2 cup canola oil

3/4 cup orange juice (no pulp)

1 Tablespoon good vanilla extract

*DO NOT FOLLOW THE DIRECTIONS ON THE PACKAGE

Preheat the oven to 325 degrees F.

Mix the wet ingredients in a medium sized bowl.  In a large bowl sift together the dry ingredients, add the wet ingredients  and   beat   on  medium speed until completely combined

Line  a muffin tin with cupcake liners.  Fill 2/3 of the way full.

Bake for about 23-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean.  

So let’s admit it, cupcakes at their best are really just a “frosting delivery device”, this buttercream frosting will rock your world. 

Vanilla Buttercream Frosting Recipe (adapted from Domino Sugar)

1 pound Confectioners Sugar

1 stick (8T) of good unsalted butter, softened

2 teaspoons good vanilla extract

1/4 cup of whole milk

Combine half of the sugar with the butter and beat on low speed.  Add the wet ingredients and beat.  Slowly add the rest of the sugar while mixing until combined.  Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.  If you want the frosting to be a bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature. 

Have you had luck with any of the other Betty Crocker Gluten-Free mixes?  (my review of the Betty Crocker Gluten-Free Chocolate Chip Cookies to come)

Here are the ingredients of each of the mixes:

Betty Crocker Gluten-Free Yellow Cake Mix Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Betty Crocker Gluten-Free Devils Food Cake Mix Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.

Betty Crocker Gluten-Free Chocolate Brownies Mix Ingredients: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.

Betty Crocker Gluten-Free Chocolate Chip Cookies Mix Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.

Someone was asking me recently why I thought food memories are so vivid at times.  I think it’s because it involves so many different senses.  The smell that fills the room and eventually greets your nostrils and the presentation set out for your eyes to take in, the touch/feeling of the texture and bite and finally the actual act of tasting which is affected by all of the other senses. While there isn’t much to hear other than chewing or crunch, a great meal is usually shared and that’s where conversation plays into the vividness of the memory.  I might not remember the details of what was said, but I associate the warmth and comfort of my friendships with whatever I was eating.

I am constantly on a mission to share deliciousness with my friends and family. When I find an ingredient that I love I become almost religious in my fervency as I try to introduce them to something that brings me such pleasure.  If you share my love of food, this is a familiar circumstance.

My recent discovery is Salish Smoked Sea Salt.  It concentrates the perfume of a summer afternoon spent grilling into little crystals you can use long after summer has given way to the chill of fall and winter.  I was lucky enough to visit my friends Jed and Chris in Seattle last week.  My host gifts for them included a small jar of Salish.  On Sunday we took advantage of a beautiful afternoon to experiment with the salt as we grilled with a big group of friends.   One friend made a delicious seared tuna crusted with Salish and chili powder.  I used the salt to make halibut with a yogurt sauce everyone seemed to love.  It makes the perfect accompaniment to fish tacos though this time we just smothered the fish with the salt and topped it with cilantro.

A great starter for this dish would be my Avocado and Fig Salsa, and a side of cilantro lime butter smothered on grilled corn would make the meal complete.

Halibut Fish Tacos Recipe with Salish Smoky Yogurt Sauce
Serves 2
Ingredients
halibut fish fillets for 2
1/2 fresh lime juice
1/2 lime zest
ground salish salt to taste
cumin to taste
fresh ground black pepper to taste

Salish Smoky Yogurt Sauce
4oz nonfat greek yogurt
1/2 fresh lime juice
1/2 lime zest
1/4 teaspoon chili powder
salish salt to taste

cilantro

corn tortillas for tacos or lettuce for wraps
Directions:
Dry the halibut filets and coat with cumin, salish salt, pepper and lime zest.  Squeeze the fresh lime juice to coat.

Mix yogurt, chili powder, salish salt, lime juice and zest.  Set aside.

Heat a medium frying pan lightly coated with grapeseed or olive oil to medium/high heat.  Pan sear the halibut on each side until done. (time will vary according to thickness of the filet and personal preference)

Top the fish with the yogurt sauce and cilantro – serve with tortillas or lettuce for tacos or lettuce wraps. 

Special thanks to Jed and Chris for being such incredible friends and making sure my five days in Seattle were full of great food memories.  They bought a big box of gluten-free crackers before I arrived so we could eat them with cheese.  At the BBQ, Jed went to extra special effort to make sure no one contaminated dishes I wanted to eat with anything ‘gluten-y’.  I felt so cared for and loved.  I will have a vivid memory of all our meals together in Seattle for years to come.  It was truly a magical break from NYC.