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Archive for October, 2010

Penne with Sun-Dried Tomatoes and Arugula Pumpkin Seed Pesto

Since pesto can really be made with any type of nut, I figured making a pumpkin seed pesto would work great, too. I had also grabbed a huge bunch of arugula at the farmers market and I know I had seen pesto made with arugula instead of basil before, so I figured I would give this combination a try. It was so incredible. The spicy peppery flavor from the arugula was perfection and the toasted nutty flavor from the pumpkin seeds complimented the arugula so nicely. It was such a robust combination of so many great flavors. I personally love a garlicky pesto, I love that spicy kick! However, if you aren’t a fan of the raw garlic taste, either cut back and only use one clove, or consider roasting the garlic first. I happened to have both Parmesan Reggiano and Pecorino Romano cheeses on hand, so I went with a mix of the two. Feel free to just use one or the other.

This pesto is very versatile and it would be great spread on a sandwich, or served over vegetables, chicken or fish.  I didn’t use the entire batch of pesto, so I put the leftovers in an air-tight container and in the fridge, to use in the next day or two. You can also freeze pesto in small batches and thaw to use, as needed.

Arugula and Pumpkin Seed Pesto

4 cups tightly packed fresh Arugula
3/4 cup unsalted hulled pumpkin seeds, raw
1/3 cup olive oil
2 large garlic cloves
3/4 cup blend of freshly grated Pecorino Romano and Parmesan Reggiano cheeses
3/4 teaspoon kosher salt
freshly ground black pepper

Toast pumpkin seeds in a single layer of a cookie sheet, at 400º until they are toasted on all sides, stir occasionally, about 5-10 minutes. Remove and allow to cool. Reserve 1/4 cup of the toasted pumpkin seeds for serving. In the blender mix arugula, olive oil, garlic and cheeses until everything is well blended. Add pumpkin seeds and pulse into the mix until minced.  Salt and pepper to taste. Add more olive oil if you like your pesto more drizzly and thin, less if you like it drier and thicker.

Penne with Sun-Dried Tomatoes and Arugula Pumpkin Seed Pesto

Penne with Sun-Dried Tomatoes and Arugula Pumpkin Seed Pesto
serves 4

16 oz gluten-free organic brown rice penne pasta
1 cup sun-dried tomatoes, thinly sliced
1/4 cup of reserved pasta cooking liquid
Arugula and Pumpkin Seed Pesto
1/4 cup of toasted pumpkin seeds
Parmesan Reggiano cheese
kosher salt
freshly ground black pepper

Cook your pasta according to package directions, reserving 1/4 cup of the cooking liquid. Drain and rinse your pasta. Place the pasta in a large serving bowl, add the sun-dried tomatoes and pesto. Toss to combine, making sure all the pasta is coated with pesto, adding in the pasta cooking liquid as need to thin the sauce. Salt and pepper to taste. Serve the pasta to each plate, sprinkle toasted pumpkin seeds and Parmesan Reggiano cheese over the top.

Penne with Sun-Dried Tomatoes and Arugula Pumpkin Seed Pesto

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Potato Leek Soup

 

This past weekend, I had to make sure to make a trip to the Elmwood Bidwell Farmers Market, since it was the second to last weekend that it is going to be there. I stocked up on pumpkins and squashes, brussel sprouts, arugula, sage, leeks, potatoes and so much more. I couldn’t wait to get home and make a huge pot of this creamy potato leek soup. I was happy to find I had everything I needed for this soup already in the pantry, so I could just throw it together quick and enjoy my Saturday evening at home, cuddling with hubby and puppy. I decided to skip any type of cream or milk and go with vegetable broth to keep this soup vegan. I am telling you, on first taste, you could swear there was some type of dairy in there, Mark couldn’t believe it. It is so creamy. If you’d like to go with a chicken stock instead, feel free and if you want the ultimate in creaminess, add a splash or two of heavy cream or milk. I honestly suggest making this soup without the dairy first, you’ll be pleasantly surprised by how creamy it is without it and no reason to add the extra calories and fat. If you really want to be indulgent, top your soup with some crumbled bacon (only if it’s farm fresh pastured-raised, humanely treated bacon, of course).

Potato Leek Soup
serves 6

3 leeks, rinsed very well, slice thinly white and light green parts only*
2 tablespoons olive oil (or butter)
6 cups organic low-sodium vegetable broth (you can also use chicken broth, water or any combination of the three)
2 lbs of potatoes, peeled and diced into 1/2 inch pieces
1 teaspoon of marjoram (I didn’t have fresh, so I used dried)
2 teaspoons chopped fresh thyme plus a dash more for serving (use can use dried here, just use less)
1/2 teaspoon of cayenne pepper
kosher salt
freshly ground black pepper

In a large pot, heat the olive oil over a medium heat. Add the leek slices and season with salt and pepper. Cook leeks over a medium-low heat for approximately 10 minutes. Stir often, making sure they don’t brown. Cook until they are soft and wilted. Add your thyme marjoram and cayenne pepper, stir to combine.

Pour in your broth and add your potatoes. Cover and simmer until the potatoes are tender. This can take anywhere from 15-30 minutes. Check for doneness by piercing a potato with a sharp knife. If it goes in easily, they are done.

Scoop the soup into a blender and puree until smooth. (be sure not to blend too much soup at once and put a towel over the lid when you are blending so the hot soup doesn’t explode out) Add the pureed soup to a large bowl. Continue blending the whole pot of soup in batches, until it has all been blended. Add the soup back to your pot, season with salt and freshly ground black pepper to taste. Top each bowl with a few sprinkles of freshly chopped thyme.

* a quick note on cleaning leeks: leeks tend to have a lot of dirt and grit in them. If you aren’t careful when cleaning them, you may think they are totally clean, start cooking with them and find your entire dish has a nasty grittiness to it. This can ruin a dish 😦 After trimming off the ends (called the beards) and the dark green tops (save these for stocks). You can run them under cold water at this point, or even better, you can submerge the leeks in a large pot of cold water. Swirl them around to really remove all the grit and dirt. Drain well and then cut.

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Pumpkin Spice Muffins with Hazelnuts and Cranberries

I am obviously on a pumpkin kick right now, so I am playing around with all kinds of pumpkin recipes. Since I had baked the beautiful sugar pumpkin to make homemade fresh pumpkin puree a few days prior, I had muffins on my mind. I also wanted to experiment with making up my own recipe, since I had really never done so with baking. Playing around with flours and measurements when it concerns baking, frankly intimidates me. I am always worried that with one little misstep, an entire recipe can be ruined. With all the baking I have been doing in the last few months, I felt like I knew enough about what flours I liked and what they needed to be paired with, to attempt to create my own combination. I am happy to report that my first attempt at making my own recipe, was a success!

These muffins are perfectly moist and fluffy and have so much pumpkin flavor. I decided to add in some chopped hazelnuts and dried cranberries that I had in the pantry, please feel free to omit these, or try out other nuts, fruits or even chocolate chips. Experiment and have fun. I am finally loving baking, which is something I have always longed to enjoy.

Looking to make these vegan? Instead of two eggs, use 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water and use almond or soy milk in place of the milk.

Pumpkin Spice Muffins with Hazelnuts and Cranberries
makes 12 muffins

1 1/3 cups almond flour
1 cup corn flour (allergic to corn? – try sorghum or brown rice flour)
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup organic dark brown sugar
2 farm fresh free range brown eggs (We get our eggs from Painted Meadows Farms)
1 1/3 cups fresh pumpkin puree
1/4 cup olive oil
1/4 cup milk
1/2 tablespoon organic vanilla
1 1/2 teaspoons fresh lemon juice
1/2 cup dried cranberries
1/2 cup chopped hazelnuts

Preheat oven to 375º F. Line a standard muffin tin with paper liners.

Mix dry ingredients (the first 11 ingredients) together in a large mixing bowl. In another bowl, whisk together your eggs, pumpkin, olive oil, milk, vanilla and lemon juice. Add the wet ingredients to the dry. Mix the batter thoroughly, either with your stand mixer or by hand, to combine all the ingredients, mix until smooth. Stir in the hazelnuts and dried cranberries by hand, mix until incorporated.

Divide the batter evenly among the muffin cups. Bake in the center of a preheated oven for 20 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan- they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes.

Freeze any leftover muffins in tightly sealed freezer bags and pop one out for a quick and easy breakfast.

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Toasted Pumpkin Seeds

If you are baking a pumpkin to use in a variety of different recipes, do yourself a favor and do not throw away the seeds. They can be used in so many different recipes and they are a perfect Fall snack just on their own. Toasted pumpkin seeds have a beautiful nutty flavor and they are great on salads, you can make pesto with them and so much more. Feel free to experiment with spices to flavor the seeds either savory or sweet.

Toasted Pumpkin Seeds

1 medium pumpkin
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400°F. Cut your pumpkin in half and remove the seeds and the stringy pulp. Rinse pumpkin seeds under cold water and pick out the pulp and strings. Spread the seeds out over a cookie sheet, all in one layer. Drizzle the pumpkin seeds with a tablespoon or two (depending on how many seeds you have) of olive oil or melted butter. Toss to combine. Sprinkle with kosher salt, freshly ground black pepper and any other spices you may be using. Bake until the seeds begin to brown and get crisp, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Store in an air-tight container.

 

Toasted Pumpkin Seeds

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Vegan Pumpkin Spice Ice Cream

 

Ever since I got my ice cream maker, I’ve been wanting to try my hand at making a vegan ice cream. This ice cream is so creamy you would never ever know it is dairy free. Mark didn’t believe me. I liked it better than most ice creams I have ever had, because it was a bit lighter and didn’t give my stomach that heavy feeling after I ate it, like many ice creams can. I also really loved how easy this was to make. Basically no work at all. A lot of people are hesitant to bake and cook with coconut milk for fear the coconut flavor will outshine the other ingredients. There is relatively no coconut flavor from the milk, so it doesn’t over power the taste of the pumpkin or the spices.

Each spoonful of this ice cream actually tastes just like a perfect bite of crustless pumpkin pie with a dollop of whipped cream on top. I can’t recommend enough using fresh pumpkin puree if you can. If you can’t some good quality canned organic pumpkin puree will do.

Vegan Pumpkin Spice Ice Cream
adapted from So Good and Tasty

1 – 14 ounce can organic coconut milk (full fat, not light)
1 cup unsweetened organic almond milk (or any other non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup organic pure cane sugar (coconut sugar, palm sugar or sucanat, also work great)
1 1/4 cup fresh pumpkin puree (you can use canned if you don’t have fresh, but fresh is much tastier)

Combine all of the ingredients together in a large bowl and whisk to combine well. Let chill for about an hour in your fridge. Once it is thoroughly chilled, follow instructions for your ice cream maker.

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Sugar Pumpkin (aka Pie Pumpkin)

The processed goop in a can, doesn’t even begin to compare to using fresh pumpkin in recipes. The taste is so much richer and it is so much better for you. Pumpkins are loaded with vitamins and nutrients. Making your own pumpkin puree is easier than you think and once you do it, you’ll probably never use the canned junk again.

I picked up two decent sized sugar pumpkins at the farmers market this weekend. Each pumpkin was just $2 each and together they will probably yield at least 4 cups of pumpkin puree, if not more.  You can even use the pumpkin from the jack-o-lantern that you carved up, but the sugar (or pie) pumpkins are just a bit sweeter and more tender. If you do use your jack-o-latern pumpkin, be sure to increase the spices a bit more as they can tend to be a bit bland.

Pumpkin puree is great for pies, muffins, bread, ice cream, the list goes on and on. From one pumpkin I was able to make vegan pumpkin spice ice cream, pumpkin spice muffins and I still had some leftover that I just added some brown sugar, butter, hazelnuts and some spices for a little lunch side-dish, which I am eating as I type this.

Another great thing about baking your own pumpkin, are the seeds. Save those seeds and then toast them with a bit of olive oil and salt. They are great as a snack, on salads, or you can even make a great fall pesto with them. (that’s on the agenda for this week).

Fresh Pumpkin Puree

1 fresh sugar pumpkin (also known as a pie pumpkin)

Preheat the oven to 350º F.

Cut the pumpkin in half and clean out the seeds and stringy membrane. Reserve seeds to make toasted pumpkin seeds. lace the pieces cut side down in a roasting pan along with 1/2 inch of water. Cook for 45 minutes to an hour, until the pumpkin is soft. You can check for doneness by piercing a fork into the flesh of the pumpkin. Remove from the oven and allow to cool. Scoop the flesh away from the skin. Blend the flesh in your food processor until smooth like canned pumpkin.

The pureed pumpkin can be used right away in recipes or you can store it a day or two in the refrigerator in an air-tight container. If it is going to be more than a couple days until you will be using it, freeze it in small quantities in freezer safe bags.

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Tofu, Wild Rice and Hazelnut Stuffed Acorn Squash

I had a beautiful acorn squash that I needed to use before it turned and I had been dreaming up a delicious vegan stuffed dish. The smells alone from this were incredible and the flavors couldn’t have been more perfect together. I have to admit, I think I am most obsessed with Autumn and all of the foods associated with it. Even though produce is becoming a bit limited, there is something about experimenting and trying out new recipes with all of the wonderful ingredients that are in season. Each season, I make an effort to try at least one new seasonal ingredient that I have never cooked with. So far for this season it’s delicata squash, I picked one up this week and I am still trying to figure out what I would like to make with it. Got any suggestions? What new seasonal ingredient are you going to try for the first time this Autumn?

This dish had so much flavor, the crunch from the nuts with the creamy squash and the nutty sweetness from the rice were all absolutely made for each other. I had been thinking about adding kale for color and extra nutrients, but honestly forgot until I pulled it out to serve it. Next time.  Other great additions to the stuffing would be dried cranberries or even apples. You could also use walnuts or pecans instead of hazelnuts. I love all the variations and improvisations you can take with cooking, you can really make a dish unique every time you make it. Have fun.

Tofu, Wild Rice and Hazelnut Stuffed Acorn Squash
serves 4

1 medium acorn squash, cut in half
2 tablespoons fresh sage leaves, finely chopped
1 tablespoon olive oil
1 cup uncooked wild rice blend
3 tablespoons olive oil
1/2 package firm tofu, pressed* and cut into 1/2 inch cubes
1/2 cup hazelnuts, chopped and toasted
1 medium onion, chopped
1 large clove garlic, minced
kosher salt
freshly ground black pepper

Preheat oven to 375°F. Cut each Squash in half crosswise. Scoop out and discard the seeds and strings. Place on rimmed baking sheet or in baking pan, cut side up. Sprinkle each half with a little salt, pepper, and fresh sage. Using 1 tablespoon of olive oil, drizzle each half with the oil. Cover the pan with foil and bake the squash just until moist and a bit tender, about 30-45 minutes.

Meanwhile, cook your rice according to the package directions.

In a saute pan, heat your olive oil over medium to high heat. Add your tofu and fry until brown and your desired amount of crispiness is received. When done remove to a paper towel line plate. Reduce the heat to medium, add more olive oil if needed, add chopped onion and saute for 2-3 minutes until it begins to soften, add garlic and saute another 3 minutes until both are soft but before they begin to brown. Remove from heat.

In a large bowl, combine cooked rice, tofu, sautéed onions and garlic, fresh sage, and the toasted walnuts. When the squash is done, remove from the oven and spoon out some of the cooked squash to the bowl with the rest of your ingredients. Be sure to only scrape a little, you will want to leave some squash in the shells. Mix the ingredients together, salt and pepper to taste.

Press the rice mixture into the squash halves, dividing it evenly. You can round the stuffing above the rim of the squash shell. You may have rice mixture left over depending on how big your squash is. It is a great side dish on its own.

Cover with aluminum foil and bake for 20-30 minutes or until the squash flesh is thoroughly tender and it is warm throughout.

*To press tofu, drain the water from the package and lightly squeeze the tofu between paper towels to remove excess moisture.

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Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce


I have been wanting to attempt to make fresh gluten-free pasta for a while, but I didn’t even know where to begin. What types of flours to use, what type of pasta should I make, could I make it without a pasta machine or attachment, etc. After I got my copy of the book “Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes“, one of the first recipes that caught my eye was for fresh gluten-free pasta. Their directions include how to cut the pasta by hand and even how to make ravioli. The recipe had relatively few ingredients and the instructions seemed easy enough, so I decided making fresh ravioli would be my first attempt at making pasta. I also had a beautiful butternut squash that I wanted to make some type of filling out of so I went a variation of a recipe that I had saved from Gourmet Magazine from many years ago.

I cannot even begin to describe how amazing it was to eat fresh pasta, that I made myself, by hand. It was tender and the texture was exactly as it should be. Being that I have never made fresh pasta, I had this fear I would spend the time making it, stuffing and sealing each ravioli and then it would fall apart the minute it hit the boiling water. This didn’t happen. They went in, cooked through beautifully, rose to the top of the water and when I took them out to drain, I knew immediately that they would be delicious. They looked like little clouds.

The butternut squash goat cheese filling was so incredible that I couldn’t help but eat some as I was filling the ravioli. The fresh sage with the roasted squash is truly what Autumn tastes like and the creaminess from the goat cheese was rich but not too heavy. Lucky for me, the squash I used was rather large and there was a decent amount of the filling leftover. It was great on its own for lunch the following day. The hazelnut brown-butter sauce is decadent and had a lovely sweetness to it. I hadn’t had brown butter in a long time, I forgot what a great nutty flavor it has. Though it doesn’t look like much on a large dinner plate, you really can only eat about 4 of these ravioli and with a small salad to start the meal, it is a perfectly filling meal. Certainly if you are not gluten-intolerant and don’t wish to make fresh pasta, you could use store-bought won ton wrappers and make a quick ravioli the same way.

It should be noted, that since I have a scale in my kitchen I decided to weigh my flours as opposed to measuring. This is something I rarely do, but I decided I should really start doing it more. I have read that it is important when baking and cooking with flours and probably even more so with gluten-free cooking as the ratio of flours is so important to the final outcome. I most definitely plan on making ravioli often this fall and winter and experimenting with lots different fillings. Now I can’t wait to get the pasta attachment for my KitchenAid mixer so I can make other shapes with this pasta recipe, too.

Butternut Squash, Sage and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce
serves 4

Fresh Gluten-Free Pasta
via Gluten-Free Girl and the Chef

2/3 cup (70g) corn flour
1/2 cup (70g) quinoa flour
1/2 cup (60g) potato starch
2 teaspoons xanthan gum
1 teaspoon guar gum
1 teaspoon fine sea salt
2 large eggs (I prefer to use fresh brown eggs from Painted Meadows Farms)
4 egg yolks from large eggs

Egg Wash

1 egg yolk
1 tablespoon of milk, half and half or cream
Whisk together

Butternut Squash, Goat Cheese filling

a 2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 1/2 cups)
1 tablespoon fresh sage, chopped finely
1 tablespoon unsalted butter
1 garlic clove, minced
4 ounces crumbled goat cheese, grated
1/2 cup Parmesan Reggiano cheese, grated

Hazelnut Brown-Butter Sauce

1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
1 teaspoon fresh sage, finely chopped

Make the filling. Put squash halves, flesh sides down, a baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and parmesan reggiano and stir to combine well. Set aside while you make your pasta.

Make the sauce. In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook), add fresh sage. Season hazelnut butter with salt and pepper and keep warm, covered.

In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.

Make the pasta. Sift the corn flour, quinoa flour, and potato starch into a large bowl. Add the xanthan gum, guar gum and salt, stir. Sift the entire mixture into the bowl of your stand mixer.

Put the eggs and egg yolks into the bowl of dry ingredients. Run the stand mixer on medium speed with a paddle attachment until the dough feels fully formed, about 3 minutes. The final dough should feel firm, yet still pliable, a bit like playdough.

If you are using a pasta machine, cut the ball of dough into quarters and roll each piece of dough to about 1/2 inch thickness. You can flour your surface and rolling-pin with potato starch to keep it from sticking. Run your dough through the machine, increasing the setting each time, until the dough is paper-thin and long. If the sheet start to break, it is thin enough.

If you are making your dough by hand, as I did, I cut the large ball into 8 pieces. Roll out each piece of dough as thin as you can. I didn’t have a very large work space and I was struggling a bit with my dough sticking, so next time I am going to work with even smaller pieces of dough.

Filling the ravioli. Cut the rolled out pasta into 2-inch square pieces. Dollop the filling in the middle of a square of pasta. Brush the edges with your egg wash. Place another pasta square on top and press down, crimping the edges with a fork.

Cook your ravioli. Add the ravioli in batches of about 5 at time, so as not to crowd them. Cook until the ravioli feels soft and pliable, about 4 to 5 minutes. Take one out of the water and test the edge with a fork, if it yields to the fork easily, it is ready to eat. Drain the ravioli.

Plate the ravioli on each plate and top with the warm hazelnut brown-butter sauce and a sprinkle of fresh Parmesan Reggiano cheese.

Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce

The filling is good enough to eat on it’s own.

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Pickled Hot Peppers

It’s nearing the end of the gardening season and one of my favorite things to do this time of year, is grab the last of the peppers from their plants and make a few quick jars of pickled hot peppers. They are great on salads, in eggs, Mexican dishes, etc. This recipe is for simple refrigerator pickled peppers as opposed to a preserved, canned version that can be stored on the shelf for many months. Honestly, I prefer making them this way, since I never make a large amount of them and I hate all the work involved in canning. Besides, these don’t last long in our house anyway. Pickled peppers like this are good for quite a few weeks, under refrigeration. If you would like them to last longer, follow these canning instructions and guidelines.  Use can use this same brine mixture to pickle other vegetables like carrots, cauliflower, beets, fennel, green beans and so much more.

Pickled Hot Peppers
Adapted from David Lebovitz which was adapted from Michael Symon’s Live to Cook

1 pound fresh hot peppers, washed (I used a combination of banana, hungarian wax and jalapeño peppers)
2 1/2 cups water
2 1/2 cups white distilled vinegar
3 tablespoons raw cane sugar
3 tablespoons coarse kosher salt
2 bay leaves
2 tablespoons whole coriander seeds
4 cloves garlic, peeled
2 tablespoons black peppercorns

1. You can leave the peppers whole if you’d like, just stab each pepper a few times, or you can slice them in rings, which I prefer. I just remove the tops and slice them into thin rings. I leave the seeds in, as both Mark and I love spicy. Place them in a large glass preserving jar or two smaller jars.

2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. (You can use them sooner, but it is well worth the wait to let them sit)

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Apple, Gruyere and Sage Muffins

I would LOVE to take credit for this amazing recipe and all of it’s tastiness. But, I cannot. I simply saw the recipe, knew they would be amazing and made them. Now I am sharing it with you because you really need to make them yourself. Someone recently told me about Cannelle Et Vanille, a lovely food blog filled with some of the most beautiful photography I have ever seen. On top of all of that, the recipes are all gluten-free :swoon:!

I had been wanting to make some type of apple muffin or bread ever since we had gone apple picking last weekend, so when I came across this recipe, I knew it was perfect. Let’s be honest, apples and cheese together are definitely drool-worthy. I am a big fan of savory for breakfast instead of overly sweet, so these have been the perfect morning meal for me the last few days. I used a really nice aged Gruyère that brings a nice earthy flavor to these muffins that are a bit sweet, a bit salty and perfectly moist. The nice thing about this recipe is you could also make it in loaf form instead of muffins. Bake it at the same temperature at 40 minutes instead of 20.

Apple, Gruyère and Sage Muffins (Gluten-Free)
adapted from Canelle et Vanille
makes 12 muffins

1 cup (150 grams) superfine brown rice flour
1/2 cup (75 grams)millet flour
2 tablespoons (30 grams) potato starch
2 tablespoons (20 grams) tapioca starch
1/3 cup (70 grams) cane sugar
1 tsp (8 grams) baking powder
1/2 tsp (3 grams) baking soda
1/2 tsp (5 grams) salt
1/4 tsp xanthan gum
1 tablespoons fresh sage, finely chopped
1 cup (55 grams) shredded Gruyère
1 egg
1 cup (250 ml) buttermilk
1/4 cup (55 ml) olive oil
2 apples, peeled and small diced
Extra shredded Gruyère for topping

Preheat over to 400ºF. Grease your muffin pan. In a large bowl, whisk together the first 11 ingredients. In a small bowl, whisk together the egg, buttermilk and olive oil. Add the wet ingredients to the dry and mix until combined. Fold in the diced apples.

Scoop batter into mold, sprinkle a bit of shredded Gruyère on each muffin. Bake for 20 minutes or until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Apple, Gruyere and Sage Muffins

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