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Jamie Oliver's Parents’ Spicy Butternut Squash Soup… Because I Have Gas Problems

I had a lovely apple-braised pork shoulder recipe all set to post today, but was unable to finish it off because PG&E turned off the gas line to do repairs on our street. So, stay tuned for that tomorrow, but in the meantime, here’s a great butternut squash soup video from Trevor and Sally Oliver, parents of celebrity chef Jamie Oliver. Jamie’s one of my favorites, and not only are his parents adorable, but you can see where he gets some of his skills from. Enjoy!

This video was originally posted on Thisisbrandculture's YouTube Channel, February 22, 2011.

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Riding High at the California Olive Ranch

Michele and I were invited to tour the California Olive Ranch this week, where we got a firsthand look into how olive oil is produced. The ranch is the largest producer in California, and uses state-of-the-art equipment and technology to produce extra virgin olive oil that’s cold pressed within a few hours of picking.

I was shocked to learn that only two percent of the olive oil purchased in the United States is made domestically, but thanks to producers like California Olive Ranch that number is sure to be going up. The oils are reasonably priced, and tend to be more on the buttery/fruity side, than their more intense and peppery European counterparts.

The ranch plants three varieties of olives that were selected especially for the high-density planting method they employ; Arbequina and Arbosana from Spain, and Koroneiki from Greece. The trees are much more shrub-like than one would expect, but perfectly suited for the ranch’s unique harvesting methods.

It would have been cool enough just to watch how these olives are harvested, but when we were actually invited to climb up on the Oxbo picking rig, the tour went to a whole other level…literally, like 20 feet off the ground. I was amazed at how quickly the large bin next to the picker was filled with fruit. Luckily the machine has a large storage unit inside which holds the olives until another bin is brought into position.

After a loud, dusty, but nonetheless thrilling ride though the fields, we headed into the mill where we saw the rest of the process, as the olives were turned into oil in a remarkably short amount of time. The tour ended with a tasting, where I enjoyed everything I sampled, especially their Miller's Blend. We also got to taste some bright green, just-pressed olive oil, which was a rare and special treat for sure.

By the way, we were joined on the trip by Amy Sherman from Cooking with Amy, Chrystal Baker from The Duo Dishes, Aleta Watson from The Skillet Chronicles, and Jane Bonacci from The Heritage Cook. I invite you to check out their blogs for what I’m sure will be more great coverage.

Here’s a short video with some of the sights and sounds from our tour. I hope you enjoy this little glimpse into what I found to be quite a fascinating experience. A sincere thank you to Kirsten Wanket, Mike Forbes, and the rest of the California Olive Ranch team for all their hospitality. Enjoy!




Disclosure: This is not a paid endorsement, or sponsored post, however, the California Olive Ranch did take us out for a lovely dinner after the tour, and provided us with overnight hotel accommodations.
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Ham and Potato Soup – Tuberlicious!

This title is dedicated to all those who chimed in on our root vegetable gratin video to let me know that a potato is a tuber, and not a root, even though I mentioned that fact in the video and the post! Bless your hearts. ;-)

I know we did a black bean soup not too long ago, but I had a piece of leftover ham that needed to be used up, and this time of year you just can’t have too many soup recipes. In addition to being a proven antidote for Seasonal Affective Disorder (SAD), the recipe is definitely filling enough to serve as a main course.

The version I presented here is a little on the lighter side, but by adding more meat (including bacon, sausage, etc.), and finishing with cheese, you can significantly increase its heartiness.

By the way, if you do want to finish this with some nice sharp cheddar, or perhaps a pepper Jack, do NOT add it until you’ve turned off the heat. Cooking the cheese is never a good thing, unless you want an oil slick floating on the surface of your soup. There will be plenty of residual heat to melt shredded cheese, so turn off the heat, stir it in, and dig in.

If you’re one of these vegetarian types, may I suggest you caramelize some diced mushrooms to a dark meaty brown first, and then proceed with the rest of the procedure as shown. Either way, I hope you give this a try soon. Enjoy!


Ingredients:
1 1/2 lb gold potato (or any other kind will work)
1 onion
1 carrot
1 celery
8 oz diced smoked ham
3 cloves garlic
3 tbsp butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup cream
salt and pepper to taste
cayenne
chives
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How to Reheat Soggy Leftover Pizza

I’m not sure when or where I started reheating leftover pizza using this stovetop method, but it’s one of my favorite kitchen shortcuts of all time. By the way, since I don’t remember learning this from anyone, I’ll assume I invented it. 

So, if you’ve been actually been doing this for years, and know many others who do the same, please keep it to yourself, and just let me have my moment.

There are so many advantages to using this method. There’s no insufferable wait for an oven to preheat (10 minutes in real time is 45 minutes in “I have the munchies” time); you don’t waste all that extra energy (you’re welcome, Planet Earth); and most important of all, you get perfectly crisp crust. In fact, you’ll get a crust that’s hotter and crispier than it was when it was first served.

Of course some of you will go to the old toaster oven card, and while that does work just as fast as this method, it does not give you the same quality of crispy crust. Besides, many of us haven’t seen a toaster oven since college [insert hilarious dorm room cooking anecdote here].

Not only do I use this method for reheating day-old pizza, but also for crisping up pizza that was just delivered. Because the pie steams in the box, even the best pizzerias, with the fastest delivery systems, can’t bring you a pizza with the same texture as one fresh out of their ovens. Now, using this method, you can take care of that yourself. Enjoy!

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Gluten-Free Pumpkin Pie Bread

Tender, delicious tea bread that tastes like pumpkin pie.


I'm feeling a tad, shall we say, under the weather, lately. Nothing serious. Just an autumnal cold that has knocked the stuffing out of me. I feel like a rag doll. An achy, cranky, ratty old rag doll with matted squirrelly hair and baggy sweatpants.

It ain't pretty is all I'm sayin'.

So forgive my delay in sharing the promised new pumpkin bars recipe. Soon, Babycakes. Soon.

In the meantime, here's an easy gluten-free pumpkin bread recipe- a lovely tea bread you can bake in a bread machine. Or in your oven, if you prefer.

As mentioned earlier the oven here in our temporary studio isn't exactly a cook's dream. So I was inspired by a reader who mentioned baking my banana muffin recipe as a banana bread in her bread machine (how brilliant is that?).

For my first excursion into bread machine tea bread baking, I converted my Big Banana Muffins recipe to a banana bread. And holy tap-dancing zombies- it worked! The trick (for a vegan egg-free bread, at least) is to use two teaspoons of baking powder. For those of you using eggs in your gluten-free baking, you may not need the extra oomph of a little more baking powder- but, please, as always, use your best judgment.

For this scrumptious pumpkin pie flavored pumpkin bread, I used a Breadman bread machine, but I don't see why any bread machine wouldn't work- as long as it has a rapid cycle and can accommodate a 2-lb loaf. Double check your manufacturer's instructions for baking an un-yeasted sweet bread.


Pumpkin pie bread.

Gluten-Free Pumpkin Pie Bread Recipe

Originally published October 2009.

I kept tasting pumpkin pie with every bite of this moist and delicious tea bread, hence the name. I baked it in my Breadman bread machine but you could also bake it in a conventional oven. Just be sure it bakes long enough- I'm guessing, about 50 to 55 minutes up to an hour at 350ºF. This is a large loaf.

Ingredients:

Add to the bread machine:

1 cup packed organic light brown sugar
4 tablespoons pure maple syrup
1/4 cup light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)
1 tablespoon bourbon vanilla extract
1 cup pumpkin puree (canned pumpkin is fine)
1/4 teaspoon light tasting apple cider vinegar or lemon juice
1/2 cup GF buckwheat flour
1/4 cup GF millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch or potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon or gluten-free Pumpkin Pie Spice blend
1/2 teaspoon nutmeg

As needed for liquid as it mixes:

Pure apricot or peach juice

Instructions:

Using the 2-pound setting with light or medium crust (not the dark setting or it may create a tough crust) program the bread machine for the Super Rapid setting.

As it begins to mix the ingredients, use a soft silicone spatula to scrape down the sides. After a minute or two of mixing check the consistency. If the batter is at all like my batter, it will be a bit thick and stiff. Add a tablespoon at a time of your favorite unsweetened pure apricot or peach juice until the batter becomes slightly thinner than muffin batter but thicker than cake batter. Not too thin, but not too thick. You'll know it when you see it. When you are happy with the consistency, close the lid and let the paddle beat the batter.

When it pauses to let the batter rest and rise, reach in and remove the paddle; smooth the top. Cover and let the rapid cycle do its thing (rest and bake the loaf).

When it beeps done reset the program to Bake. Set a timer and bake for an additional 10 minutes. It's a large loaf.

*(Now, if for some unknown reason your bread looks ready at this point, test it before you add on ten more minutes baking time; I'm at sea level now, so I imagine my baking times are in the normal range, but as we all know, humidity and temperature and ambient weirdness- not to mention, the fickle baking faeries- can affect gluten-free baking times.)

When the top is domed and the loaf is firm to the touch, and a wooden pick inserted into the center emerges clean, this is a good sign it's done. Using a pot holder, remove the bread pan from the machine and cool it on a wire rack for five minutes or so, until it's a tad cooler to handle.

Using a clean tea towel and a pot holder, grasp the pan and carefully tip it upside down to release the pumpkin bread onto the wire rack; set the loaf upright on the rack and continue to cool.

Although you'll be tempted to slice and eat it warm, wait if you can. This moist bread only gets better as it cools. In fact, I did an experiment.

Half the bread- we ate that day. It was tender and moist. The other half we wrapped in foil, bagged and froze. Although the fresh loaf was tasty, I thought the frozen and thawed half tasted even better, and had an improved (less fall-apart) texture.

Makes one generous loaf.

Karina's Gluten-Free Bread Tips:

If you'd rather bake this pumpkin bread in the oven, use a large loaf pan and  bake in a preheated 350ºF oven, for 50 to 55 minutes, until the top is firm but gives slightly to a gentle touch.
If your gluten-free baking is gummy in the middle, try cutting back on the amount of liquid- one tablespoon at a time. Your flours may be damp from humid weather (or from storing them in the refrigerator).

I also find that using too much agave or honey can create gumminess. When I develop a recipe with fruit puree (such as pumpkin or banana) I prefer to use a little less olive oil in the recipe, and no agave or honey. This improves the texture.

At sea level you need less honey or agave than you would need at dry higher altitudes; adjust the liquid-to-dry ratio to see what works best for you.

If your ingredients are cold, allow the batter to rest and come to room temperature.
Check your oven calibration; several readers have reported that their pre-heated ovens had not- in fact- reached baking temperature when they tested their ovens with an oven thermometer.
I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 



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Bay Scallops with Garlic Parsley Butter Sauce – I’ll Have the Nostalgia on Toast

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first real kitchen job.

Barely a teenager, I was hired as a dishwasher at an Italian steakhouse, called The Depot (pictured below is the train station that predated the restaurant). While it was fun being inside a bustling kitchen, washing dishes was anything but. By comparison, what I saw the line cooks doing looked like the greatest job ever, and this certainly played a role in my future career plans.

Anyway, there was a scallop dish on the menu, which consisted of 6 large scallops being placed in a small metal broiler plate, seasoned with salt and pepper, and then doused with wine, lemon, garlic, and butter. This was placed under the flame until the scallops were browned, and the sauce was bubbling below. It was finished with fresh parsley, and served with toasted Italian bread for dipping into the amazing juices.

(c) All rights reserved by John R. Stewart
The smell of that sizzling plate as it went by my station was almost too much to take, and once in a while, thanks to some kind of ordering mishap, I’d actually get to eat one. It was pure bliss, and a flavor combination I still love to this day.

By the way, unlike the large day-boat scallops you’re seen me cook before, these are way too small to worry about searing brown. In a restaurant kitchen, if we’re just cooking a couple ounces, we could get a decent sear and still finish the sauce without overcooking. But doing this many at home, all we really need to concentrate on, is not over cooking them. Besides, bay scallops are so naturally sweet, tender, and delicious, the sear is not as important as with the larger ones.

As I mention in the video, this makes a beautiful appetizer, but will also make a killer pasta sauce with some cream added in to stretch it. I hope you can find some small, wild scallops soon (frozen are great, as long as “Scallops” is the only ingredient listed on the bag), and give this a try soon. Enjoy!


Ingredients for 4-6 appetizer size portions:
1 1/2 tbsp olive oil
1 1/2 pound bay scallops
4-5 cloves minced garlic
1/2 cup white wine (NOT cooking wine)
2 tbsp fresh lemon juice
4 tbsp cold butter, cubed
cayenne, salt and pepper to taste
1/4 cup chopped Italian parsley
buttered and toasted Italian bread slices
*Note for pasta sauce, add a 1 1/2 cups of heavy cream with the wine, and proceed as shown. Should make enough sauce for about 4 portions of pasta)
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Quick and Easy Black Bean Soup – Something from Almost Nothing

This black bean soup saved me during a recent attack of, “Oh my God, there is nothing in kitchen to cook with!” Even though it sometimes seems that way, there's rarely, literally nothing to cook with. I quickly found a few slices of bacon, a couple cans of beans, and an onion, and with the help of a spicy lime and green onion relish, turned it into a very decent bowl of soup.

It got me thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh citrus. As long as those things are close by, I can still look forward to a great meal no matter how sparse the rest of the provisions.

By the way, this will work with any smashable bean, and rumor has it that a handful of sausage in place of the bacon is a great variation. With wet, chillier days ahead, I think you’ll have occasion to give this a try soon. Enjoy!


Ingredients for 4 Servings:
6 slices bacon
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth or water
2 cans black beans, rinsed, plus 1 can of water
pinch dried oregano
pinch cayenne
1/2 tsp cumin
1/2 tsp black pepper
salt and pepper to taste
For the relish (note – I only made a little bit in the video. This is enough for 4 servings):
1/3 cup minced green onion
2 tsp crushed or minced red chilies
juice of one lime
green onions to garnish
sour cream to garnish
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Bacon Ranch Chicken Skewers – Perfect for Tailgating and/or Vampire Staking

These bacon ranch chicken skewers were intended to star at your next football tailgate cookout, but since these are made with sharp, wooden sticks, they could be used to inflict the true death to smaller, slow-moving vampires at your Halloween party as well.

Regardless of your party’s theme, these tasty chicken skewers are easy, interesting, and incredibly adaptable. As I sometimes do when showing a new technique, I’ve kept this recipe ultra-simple, and only used ranch dressing and hot pepper as my marinade.

I was hoping that as you watched, your mind would be racing with ideas on how to make this already delicious meat-on-a-stick even more amazing. This is the kind of thing you could do a different version for every game of the season, and still not run out of ideas!

The part I hope you follow exactly is how to weave the bacon over the chicken. Using this method, you really get two kind of bacon. The exposed bacon gets beautifully caramelized and crisp, while the meat next to the chicken stays soft and fatty, more like a thin slice of pork belly.

Speaking of thin slices, don’t use extra-thick slab bacon for this. It will not cook before the chicken is overdone. I actually like to use the thinner, extra-lean bacon, as it has just the right about of fat to flavor and moisturize, without starting a raging fire on the grill. Anyway, next time you’re planning a game day tailgate buffet, I hope you give these a try. Enjoy!



Ingredients for 12 Bacon Ranch Chicken Skewers:
12 bamboo skewers
4 large (8-10 oz) boneless skinless chicken breasts
1/3 cup ranch dressing
1 tsp hot chili paste or any spicy condiment
12 strips bacon
24 pieces of red onion
salt and pepper to taste
extra ranch dressing to dip

View the complete recipe

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Halloween Party Food Idea: Cheesy "Severed Fingers"

If you're looking for a mildly disgusting, yet fun and creative Halloween appetizer for an upcoming party, consider these severed fingers made from string cheese. I ran this video a couple years ago, but wanted to repost in case you hadn't seen it before, or just needed a reminder. Don't be scared...click on the link below the photo and check it out! Enjoy!


Click here to watch the video and read the post.
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Watch Cream Cheese Frosting Being Made and Relax

As promised, here is the cream cheese frosting recipe that co-starred in our red velvet cupcakes video last week. If you’re a regular cake baker, you may be wondering why a video is even necessary for such a simple frosting? I used to think like that.

When I posted the red velvet recipe on YouTube, and teased the fact that I’d show the frosting in a future video, I was instantly met with a huge wave of panicked comments, all having a similar message; something to the effect of, “When the hell is the frosting video being shown? I want it now. I need it now. Give it to me now!”

So, not wanting an angry mob of people waving pitchforks and unfrosted cupcakes in front of my house, I quickly edited the footage and posted it today. This shows that no matter how simple a recipe or technique is, people just feel better and more relaxed about making it, if they can see it being done first.

Anyway, the next time you whip up a carrot cake, or batch of red velvet cupcakes, I hope you give this ultra-simple and delicious frosting recipe a try. Enjoy!


Ingredients for a cake or 12 cupcakes (plus maybe some leftovers):
*Double recipe if you like a thicker layer of frosting.
1/4 cup soft butter
4 oz room temp cream cheese
1 tsp vanilla
1 3/4 cups powdered sugar (or to your taste - start with a cup and go from there)
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Pumpkin Quinoa Cookies

Gluten-Free Pumpkin Quinoa Cookies with Nutmeg Icing
Pumpkin cookies with quinoa flakes. Like oatmeal- but better.


Dear Reader (yes, Babycakes, I'm talking to you)- you know how I feel about you, right? I'm crazy about you. I read your kind and thoughtful comments. I'm thrilled you follow the blog on Facebook. I am humbled by your generous, warm and giving e-mails (I save them).

Your feedback and support keeps me going and inspires me.

I started this whole crazy blogging adventure back in a village on Cape Cod famous for quaint. One of those slow paced leafy communities with whitewashed churches and a town grist mill. Salt weathered shingles and white picket fences and roses in June. You know, historic. Beachy. The magical stuff of regional painters and windswept poets prone to melancholy.

Then an empty nest ignited the urge for going and my husband and I moved west to the rural high desert of New Mexico where the cobalt beauty of an oceanic sky met the hot iron of isolation and a certain individual's proclivity toward brittle bones. My broken hip changed my body forever.

Four years later (relocated to Los Angeles) I am profoundly grateful to live by the ocean again. I am wrestling with new ideas and facing certain limitations (still waiting for Margaret Mead's promise of zest). Days are often a stew of conflicting realities, losses and gains stirred so close together they emulsify.

There are days I feel thirty and days I feel eighty. Sometimes in the same single moment.

Forgive my habitual drift into philosophical territory here, but here's the thing. A growing, deepening awareness of how little we actually control has sparked my need to surrender. And shake loose some assumptions. Including the perception of Other (risking a messy and complicated expansion of the heart, the awareness of Yeah, I am that too). Which startles you with a sharp clean view of what is valuable and true.

What is bare bones rock bottom important.

Important not in some airy-fairy New Agey or even dyed-in-the-wool religious way. I chafe inside any system and its man-made rules (key word: man-made). I'm old enough now to look back upon decades with an estrogen-free seasoned eye. I see the need behind belief. I see the old paradigm. I see why people judge and separate, critique and belittle. I see the reason why unruly concepts are snipped down to size and labeled and tucked safely into rehearsed little packages of fear whisked with a pinch of faith. The Ego rules. And the Ego loves conflict.

I also see the powerful few doling out platitudes to the millions who struggle with so much less. And we are not blameless, either, we who are so willing to consume what masquerades as inclusion when it is anything but.

So here's the thing.

Before I share my recipe today, before I conjure words about cookies and yummy flavors and how much vanilla to beat into the dough, allow me some food for thought, if you will.

We are all given moments of grace.

Far too many of these moments are missed, floating by the fuzzy edges of momentum, a stream of invisible assumptions. And needs. Life guarantees change, but really, what else? Opportunity (what are you going to do with what you've got?). Choice. Self explanatory, right? We cut a swath of choices every single day. Trivial choices (would you like whipped cream on that?). And loaded choices (some requiring nothing less than moral courage to execute). Each and every choice spins us off in a direction, a trajectory with consequences.

And what I am coming to realize, even cherish, now more than ever, is this. The choices boil down to a choice between love (connection) or fear (separation). So what will you choose today?

Think about it.

As for me?

I vote for love.


Read more + get the recipe >>
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Hello from Washington D.C.!

“The Awakening” by J. Seward Johnson
Just a quick note to let you know that Michele and I are in Washington D.C. this weekend for my niece Brittany’s wedding. Her and her fiancé, Casey, are getting married at the gorgeous National Harbor in Maryland. 

We’ll be back in San Francisco on Monday. Hope you all have a great weekend, and we’ll see you soon!
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Red Velvet Cupcakes and My Big Moment on Just Desserts

I don’t make a lot of cupcakes, but since I’ve always been fascinated by the red velvet cake, I decided to try a version based on this venerable American classic. 

I’ve gotten so many requests for cupcakes and red velvet cakes that I figured I’d kill two food wishes with one video. They came out really well, and as I tasted, I actually caught myself daydreaming about being on Top Chef Just Desserts.

I imagined I’d furiously finished frosting these red velvet cupcakes just as time expired (I think the faux-hawked prima donna with the Jacques Torres tattoo next to me hid the cream cheese to screw me over). I bring them up to the judge’s table, and watch as the lovely Gail Simmons takes a big bite. She swallows, smiles, and then says, “Really not that bad for a food blogger.” Okay, so she’s too classy to ever say that, but still, it would be pretty cool.

Anyway, back to reality. I will also post the cream cheese frosting recipe next week, just in case you’re wondering. I joke about the red food coloring in the clip, and it does give the cake such a unique look, but feel free to leave it out if that’s not your thing.

Party season is upon us, and what holiday dessert table wouldn’t benefit from a plate of these classic cupcakes? It would be like Johnny Iuzzini's face without the side burns. In other words, just not as good. I hope you give these a try soon. Enjoy!


Ingredients for 12 Red Velvet Cupcakes:
Dry:
1 1/3 cups all-purpose flour
3 tablespoons cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon baking powder
Wet:
4 tablespoons softened butter
1 cup white sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
Bake at 350 for about 22 minutes
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Country Gravy – Deliciously Dingy and Definitely Diner

This sausage country gravy recipe comes from a time before cooks tried to think of ways to trim a few calories, but rather, thought of ways to sneak more calories into a dish. This was a meal that was meant to fill you up and keep you satisfied for a long time.

In addition to the astronomically high calorie count, another advantage of a milk gravy that’s been thickened with a roux made from the rendered fat of meat scraps, is it’s very cheap. So, when you combine “cheap,” with “filling,” and “delicious,” you have all the makings of a diner classic, which this certainly is.

In a diner, this gravy (also known as sausage gravy or cream gravy) would be made with leftover cooked sausage links and other breakfast meat scrapes like crumbled bacon, or ham ends. Since we’re making ours from scratch, we have the advantage of all that freshly rendered fat to make the light roux.

This method is more authentic and flavorful, but admittedly does nothing to improve the recipe’s dingy color and questionable appearance. Let’s face it, some great recipes are just plain ugly and that’s the way it is. I used a low fat milk, which makes for the dingiest color, but whole milk or cream, if you want this extra rich, do look marginally better.

As I mention in the video, if you’ve eaten this before, and know how shockingly good it can be, the look of the dish never crosses your mind. If this were a blind date, the recipe would be described as being “really fun with an amazing personality.”

As far as serving suggestions go, you can’t miss with fresh baked buttermilk biscuits (even though I used store bought, we have a great recipe, which you can see here), but this is also out-of-this-world on things like country-fried steak, and fried chicken. I really hope you give this a try soon. Enjoy!


Ingredients:
2 tbsp butter
8 oz breakfast sausage
4 strips bacon
1/2 cup chopped green onions
1/3 cup packed all-purpose flour
salt and pepper to taste
cayenne to taste
2 1/2 cups milk, more or less as needed
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Help Choose Our New Food Wishes Logo Design!

I'm very excited to announce that Food Wishes is getting a new logo! This is something I've wanted to do for years, and I'd love to get your opinion on which of these two designs you like better (btw, this is for the basic design only - colors will be explored after the final logo is chosen). So, take a look, then simply click your choice and vote in the poll below the images. Thank you for your help!

LOGO 1 - SWIRL DESIGN
LOGO 2 - STAR DESIGN



























Which logo design do you prefer?
 Logo 1: Swirl Design
 Logo 2: Star Design

  
pollcode.com free polls 
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Miso Maple-Glazed Salmon – Canadian Japanese Fusion Cuisine at its Finest

While Canadian Japanese fusion cuisine may not actually be the most popular dining trend right now, this tasty combination of cultures suggests maybe we should explore this further. The salty and very savory miso paste is a perfect match for the sweet Canadian sap. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated preparation.

Cooking fish this way is virtually foolproof, and will take less than 15 minutes start to finish. As you’ll see, by searing the fish briefly in the pan before going under the broiler, the filets will cook much faster and more evenly. This is the perfect recipe for beginners to get over their fear of cooking fish, and will work with a wide array of seafood.

Below you’ll note that I’m encouraging you to taste and adjust the ingredient ratios. Keep in mind that the glaze should taste fairly intense, since you are counting on such a thin layer on the surface to flavor the whole filet. This is one of those things that doesn’t necessarily taste great by itself, but once caramelized on the salmon, really is amazing.

By the way, just because my maple syrup was from Canada doesn’t mean you can’t substitute something from New England. Japanese-New English fusion cuisine is very similar. Enjoy!


For the glaze (make enough for 1 large rounded tablespoon per piece of fish):
1 part yellow miso paste
1 part seasoned rice vinegar
1 part real maple syrup
hot sauce to taste
*you should taste and adjust these proportions to your liking
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A Perfect Time for Pumpkin Pancakes

A friend sent me a nice note recently that his wife had made these pumpkin pancakes for dinner, and that they were thoroughly enjoyed by all. I always appreciate those kinds of messages, especially since they often serve as a reminder for doing seasonally appropriate recipe re-posts.

This was the week pumpkin made its yearly appearance into my life. On restaurant menus, on television, in store windows, on neighbors’ steps, and all over our living room…and dining room…and kitchen…and, well, you get the idea. So, to celebrate the beloved American gourd, I decided to rerun this tasty winter treat. Enjoy!


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Root Vegetable Gratin – Notes from the Underground

[I hope you enjoyed our first and last Dostoevsky reference] Whenever I see those big piles of rutabagas at the market, I always think to myself, “who the heck is eating all these root vegetables?” 

I understand that there’ve been times when we literally had no choice – it was either gnaw on a parsnip or perish, but nowadays with so many other delicious choices, why would anyone eat root vegetables on purpose? Has anyone ever stumbled out of a smoky dorm room late at night, in search of a big plate of steamed turnips? Probably not. 

So, while you’ll never catch me boiling up a batch of these fugly roots to enjoy their intoxicating sulphurous savoriness, I have been known to tolerate them in the occasional gratin.

Of course, I cheated and added some potatoes to mellow things out, but still, all kidding aside, this is a very delicious and enjoyable way to eat them, and would make a fantastic side dish for the holidays. And yes, I do know that potatoes are tubers and not roots, so save your emails. Enjoy!


Ingredients:
1 turnip
1 rutabaga
1 small celery root
2 yukon gold potatotes
1 parsnip
* root vegetable sizes and shapes vary, but bottom line, you’ll need enough to fill a 9 x 13-inch casserole dish up 3/4 of the way
salt to taste (be sure to generously salt the boiling water!)
2 tsp olive oil
2 tbsp butter
3 cloves minced garlic
1 cup cream
pinch of nutmeg
pinch of cayenne
1 tbsp fresh picked thyme leaves
1 1/4 cup chicken broth
1/4 cup finely grated Parmesan cheese, divided

View the complete recipe

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"Stump a Chef" with Average Betty

One reason I don’t interview celebrity chefs is because I feel so sorry for them. I can’t imagine having to answer those same inane questions, over and over. And that’s from the real food journalists; imagine how brutal us bloggers’ questions are.

However, there is one interviewer that does things a little differently; my buddy, Average Betty. Here she is at the Los Angeles Times and Food & Wine “The Taste,” breaking the modern record for most chefs stumped in 5 minutes or less. You can see her full post on the event here. Enjoy!

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Classic Slow Cooker Beef Pot Roast – What's Next? A Jell-o Mold?

I’m not sure why I’ve always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dishes like this “7-bone” beef pot roast, it’s efficient, and could not be easier to use. So, then why have I used my crock pot fewer times over the last decade than ice skates? By the way, I don’t ice skate.

It probably has something to do with going to culinary school, and judging everything from the point of view of the professional kitchen. They’re certainly not something you learn about at a cooking academy, or see in the back of a restaurant, and are generally associated with the dreaded, “housewife cooking.” This is the same reason we can’t serve jell-o molds.

There’s no chef slur quite as hurtful as having your food called “housewifey,” which is ironic since most of us were first taught about food and cooking by housewives. I’ll have to work through these deep seated slow cooker issues with my therapist, but in the meantime I will say that I’m glad I dusted off the old crock pot and used it for this succulent pot roast.

The real secret here is making sure you sear the meat before the long, slow braising. The slow cooker does a great job of cooking the meat, but unless you brown the beef thoroughly beforehand, you’re missing out on a lot of flavor. I hope this entices you to drag out your crock pot, and get your housewife on soon. Enjoy!



Ingredients:
2 tbsp vegetable oil
salt and pepper to taste
AP flour as needed
1 “7-bone” beef pot roast (about 5 pounds)
8 oz sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
1 tbsp butter
1 1/2 tbsp flour
1 tbsp tomato paste
2 1/2 cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks
a few springs of rosemary and thyme
*Cook in slow cooker on high for 5-6 hours, or on low setting for 8-10 hours
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Slow Cooker Tips for Dummies

I'm going to be posting a recipe for slow cooker beef pot roast tomorrow, and in anticipation I was checking out a few related videos on YouTube. I've always assumed the people who write those "For Dummies" books must be really smart, but based on this, I may have to reconsider.

It's been a long while since I posted a video just to poke fun at it, but I couldn't resist. Just for fun, see how many strange, disturbing, wrong, and/or crazy things you see and hear in this offering from Dummies.com (btw, the glass cutting board doesn't count). Enjoy!

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Grilled Calabrian Chicken – A Deliciously Stubborn Hen

When I told Michele I was making a grilled chicken recipe using a jar of chilies from Calabria, she said, “Well, you’ll have to call it stubborn chicken then!” We both laughed. You see, when Michele first met my father, John, he asked her what part of Italy her family was from. When she answered, “Calabria,” he said, “Oh, so you’re really stubborn.”

Michele laughed, and agreed that she was, but asked what that had to do with being Calabrian. My father explained that where he was from, “Calabrese” was jokingly used as a term for a stubborn person, apparently stemming from an inappropriate, yet possibly accurate stereotype.

Far from being insulted, Michele embraced this revelation, and it’s been a source of pride ever since. I know, that’s so Calabrese. Anyway, now that I’ve taken three paragraphs to explain the inside joke with the title, I can finally get to this recipe.

When we first posted our Cornell Chicken recipe, I mentioned wanting to try the same method using different herbs and spices. When I saw a jar of Tutto Calabria chili peppers on a recent shopping trip, I remembered that, and decided to give this a whirl. It was great! Here's a link to their homepage, in case you want more information on this cool hot product (btw, you'll need to be able to read Italian). 

You should be able to find some at your friendly, local gourmet shop, but if not, it's not hard to get online. It’s similar to Sambal, and other crushed chili pastes, so if you can’t get it, don’t worry, and just substitute with whatever you find. I hope you give this a try soon. Enjoy!



Ingredients:
2 chicken halves, or 2 spatchcocked game hens
1 -2 tablespoons Calabrian crushed chilies
2 tbsp rosemary leaves
2 tsp orange zest
2 tbsp orange juice
1 anchovy filet
1 cup white wine (or plain) vinegar
1/2 cup vegetable oil
4 cloves garlic
1 egg
2 1/2 teaspoons kosher salt (or 1 1/4 tsp fine salt)
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Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

Gluten free pumpkin pie with praline and coconut pecan crust
A slice of vegan pumpkin pie heaven. Chill overnight for best texture.

Happy October! Good Goddess, I've been busy. Making a delicious mess in my tiny kitchen. Developing new gluten-free dairy-free dessert recipes for the Winter Food Issue of Allergic Living magazine. So I thought I'd dust the cocoa powder off my hands and take a quick break to share two inspirational things today. The first relates to Fall- my updated Favorite Gluten-Free Autumn Recipes index. Peruse at your leisure, ideally with a big mug of spiced hot cider close by.

The second offering had to be something pumpkin. I mean, it's October. And around here October baking means a certain voluptuous curcurbit is queen. So I did what any gluten-free goddess would do. I dug into the GFG recipe archives. And found a luxurious, creamy vegan pumpkin pie with sweet praline topping and a coconut-pecan crust. Just to keep you occupied until I return with a new gluten-free vegan muffin recipe you're going to love.

Let the pumpkin recipe frenzy begin!

I feel like I'm cheating. No, not cheating on my gluten-free diet. Cheating on my faithful Pumpkin Pie recipe. The one I've loved for years. It's so easy, after all. And reliable. And tasty. But you know how it is. You get that itch. You start to daydream. You flirt with a taste of vegan pumpkin pie at the West Hollywood Hugo's, and you start to fantasize about coconut crust. You imagine the buttery caramel taste of praline. And as always, in these matters, one thing leads to another. Next thing you know?

You've got a new love.

Now, I did a little sleuthing before I started experimenting. I discovered that Hugo's pie has a cup of orange juice. A full cup of molasses. And uses three cans of pureed pumpkin. Tablespoons of spice. Agar agar. Cornstarch. None of this appealed to me. So I started with what I what I like. Coconut milk. Cashew cream. A hint of molasses and maple syrup. And what happened next?

Heavenly vegan pumpkin pie bliss ensued.


Read more + get the recipe >>
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