4.24.2010

Purple Corn Flour Tortilla


The weather has been crazy around Seattle the last couple of weeks even more than you can imagine. Rain, sun, clouds, hail, wind, storms, all in one day. As soon as I saw a cloud free sky, I decided to make some tortillas out in the back yard.

This purple corn flour came from Culinary Collective.  According to CC website, Purple corn has a higher antioxidant capacity than blueberries!

I made tortillas by mixing it with some tapioca flour. The color came out so beautiful because even though the flour itself isn't that purple, once I mixed it with hot water the dough turned bright purple. They might look thick and hard, but the breads turned out soft and chewy.




I served the tortillas more like pita bread with some grilled chicken and yogurt sauce.



Recipe:

Purple Corn Tortilla Wrap

1 1/2 cup of purple corn flour
1 cup of tapioca flour
1 Tbl of sea salt
1 cup of hot water

Put purple corn flour in medium size bowl. Add boiled water, stir well and let it sit for 10 minutes. Add tapioca flour and salt. Mix it well and flour the board with plenty of flour. Knead the dough for 5 minutes or so and divide into about 10 balls. Roll out each ball as thin as 3-5 mm and bake them both sides with high heat for about 3 min each side.


Yogurt Sauce

1 cup of Greek style yogurt (whole milk)
1/4 cup of lemon juice
Lemon zest
salt and pepper
1 pinch of cayenne pepper
1 Tbl olive oil
Hand full of cilantro
Feta cheese

4.20.2010

Creamy Tomato Soup and Greek Salad


I was just looking through the refrigerator today and having a hard time deciding what to make for dinner. I've been sick and hadn't done the shopping for this week yet. I had lots of ripe tomatoes, so I simply decided to go with creamy tomato soup. It should be good for me and the rest of the family. I haven't made it in a while, but it always sounds good and can't go wrong with it. A perfect meal for a stormy and quiet day like today.



The family, including my 3-year-old son, ended up getting a second serving. It's such a pleasure and treat for me when he really likes what I make. It's kind of a gamble what he likes and doesn't like lately.

I also made a side of Greek salad with yogurt sauce. I became such a big fan of this salad. Simple, beautiful, easy and very cool... It wasn't a big hit with my son, but he'll get there.



Recipe:

Creamy Tomato Soup (4-6 bowls)

5 medium tomatoes
5 cloves of garlic
1 small red onion
1 cup of chicken soup stock
1 cup of whole milk
1/4 cup of heavy cream
olive oil
1/4 tsp of cumin
1/4 tsp of nutmeg
1/2 tsp of paprika

(Optional)
scallions
2 Tbl of créme fraiche
pepper and salt

Chop tomatoes, onion and garlic cloves. Saute them in a pan with 2 tsp of olive oil and add salt and pepper. Add chicken soup stock and simmer it for 30-45 min. Puree the mixture in the blender. Put the mixture in a deep pot or pan and add milk, cream and spices. Serve it with sour cream or créme fraiche.



Greek Salad

3 medium tomatoes
1 medium cucumber
1 avocado

Dressing

3 Tbl of Greek style yogurt (whole milk)
2 tsp of lemon juice
salt and pepper
1 pinch of cayenne pepper
Olive oil

Dice vegetables and top it with the dressing.

4.13.2010

Gluten Free Rosemary Biscuits and Gravy

I have been waiting to make these biscuits and gravy for a while, but I was also a little intimidated by the thought of them. Biscuits and gravy have never looked very appetizing to me whenever I've seen them at restaurants. But my fear for B&G is now over. I can eat them anytime if they're made like this.

The recipe for the biscuits came from Heather, a house baker from Culinary Collective. She has many great recipes on the CC blog site. Her recipe for biscuits uses sweet potato flour and tapioca flour. Sweet potato flour has this nutty, sweet and roasted flavor. I also love its orange color. I can see this flour would work nicely in muffins or cookies as well. Tapioca flour gave the biscuits a nice chewy texture, which I liked.



By the way, I grew up eating sweet potatoes endlessly, for breakfast, lunch, snack time or even dinner. You'd think I'm made of rice. I'm also made of sweet potatoes. My grandmother used to be a sweet potato farmer. People in my hometown make their living either in the bonito industry or sweet potato industry. My grandmother worked in both all her life. I used to go with the whole family to help her harvest potatoes before they were sent to be used for making shochu. But we never made flour out of potatoes. So it was very intriguing for me to use sweet potato flour for the first time.


I liked this gravy and got the recipe from here. I almost always like to use chicken soup stock when I make white sauces. In this dish, I wanted the gravy not to be too thick, otherwise it's too heavy for me to eat. The biscuits also go well with double cream. But I couldn't find any at the stores, so I made some whipped butter and créme fresh spread. This spread is so evil, and yet so good.


Recipe:

Biscuits

1 cup of sweet potato flour
1 cup of tapioca flour
1/2 tsp. baking soda
1 Tbl. baking powder
1 1/2 tsp. dried rosemary
6 Tbl. unsalted butter, cold
1 c. buttermilk

Preheat over to 450 degrees F. In a bowl sift together sweet potato flour, tapioca flour, baking soda, and baking powder. Cut butter into chunks and cut into flour mixture using a fork or pastry blender. Add buttermilk and rosemary and mix until "just" combined -- you don't want to over mix this. Turn dough out onto floured surface and pat dough down (do not roll) to 1 inch thickness. With a biscuit cutter (or floured rim of a drinking glass) cut biscuits out and place on baking sheet. Bake for 12 - 14 minutes.


Gravy

8 oz pork breakfast sausage crumbled
3 tbs tapioka flour
3/4 cup of whole milk
1/4 cup of heavy cream
1 cup of chicken stock
1/2 tsp nutmeg
small pinch of cayenne pepper
salt and pepper


Heat a skillet over medium-high heat. Add sausage and cook until browned, about 10 minutes. Reserve about 3 tablespoons pan drippings in skillet, and pour off remaining drippings. Add flour, and cook over medium heat, stirring, for 4 minutes. Stir in milk, stock, and heavy cream. Bring to a simmer, stirring and scraping bottom of skillet constantly, and cook until thickened, about 8 minutes. Stir in nutmeg, cayenne, salt, pepper, and reserved sausage.


Butter and Cream Spread

1/3 stick of butter
1/ cup of créme fraiche

whip the butter and mix it with créme fresh
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