Blueberries Corn Muffins - Gluten Free

Yield: 12 Muffins

Ingredients:

2 tablespoons Bob's Red Mill Finely Ground Tapioca Flour, plus 2 additional tablespoons for dusting pan

1-1/4 cup finely ground Arrowhead Mills Organic Yellow Cornmeal

2/3 cup Arrowhead Mills Organic White Rice Flour*

¼ cup Bob’s Red Mill Cornstarch

1 tablespoon sugar, plus 1-1/2 teaspoons sugar

2 teaspoons Bob's Red Mill Baking Powder

1 teaspoon baking soda

1 teaspoon fine sea salt

8 tablespoons unsalted butter, melted

½ cup whole milk

¼ cup plus 2 tablespoons pure maple syrup

4 large eggs

1 cup fresh or frozen (unthawed) blueberries – about 5 oz.

Note: Be sure to use white rice flour (such as those produced by Arrowhead Mills or Bob's Red Mill); brown will result in gritty muffins.

Directions:

1. Position rack in lower third of oven and preheat to 400 degrees F. Butter a muffin pan with 12 (1/2-cup) cups, and lightly dust with tapioca flour, knocking out excess.
2. In a large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together butter, milk, maple syrup, and eggs.
4. Using a wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
5. Divide batter among muffin cups, filling each cup ¾ full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes.
6. Let cool in pan 5 minutes, then turn out onto wire rack.

Blood Orange Olive Oil Cake

Ingredients

• 2 blood oranges plus one lemon for the juice
• 1 cup turbinado raw sugar
• milk (from grass feed)
• 3 large eggs
• 1 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup extra-virgin olive oil, plus more for the baking pan
• Honey Blood Orange Compote , for serving, optional (see note)
• Whipped Cream, for serving, optional

Directions

.

1. Preheat the oven to 350°F (176° C). Oil a 9-by-5-inch loaf pan.
2. Grate the zest from 2 of the blood oranges and place it in a bowl. Dump in the sugar and, using your fingertips, rub the ingredients together until the sugar is evenly flecked with the zest and the smell is irresistible.
3. Supreme two oranges: Lop off the bottom and top so a bit of the fruit is exposed and the orange can stand upright on a cutting board. Starting at the top, cut away the peel and white pith with the tip of your knife, following the curve of the fruit. Slice down one side of a section and the other, using your knife to wiggle the fruit out, releasing it from the membranes and letting it fall into a bowl. Repeat with the rest of the sections and do the same to the second orange. Break up the segments with your fingers.
4. Halve the lemon and squeeze the juice into a measuring cup. You’ll have about 1/4 cup. Add enough milk to the juice until you have 2/3 cup of liquid. Pour the mixture into the bowl with the zested sugar and whisk well. Then plop in the eggs and whisk until incorporated.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet ones. Switch to a spatula and fold in the oil a little at a time. Fold in the orange segments. Scrape the batter into the pan and smooth the top.
6. Bake the cake for about 55 minutes, until it is golden and a knife inserted into the center comes out clean. Cool on a rack for 5 minutes, then turn it out of the pan and onto the wire rack, right-side up, and cool to room temperature. Serve with whipped cream and Honey-Blood Orange Compote, if desired.

Honey-Blood Orange compote: Supreme 3 more blood oranges according to the directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

Special Melissa Blueberry Spelt Muffins

Special Melissa because I put half spelt and half all-purpose for a softer texture.
Ingredients:
1-2 tsp butter for greasing muffin tin

Dry:
1 cup spelt
1 cup all purpose
4 maple crystals
1 tsp sea salt
2 tsp baking powder
1 tsp baking soda

Wet:
1 stick (8 tbl) butter, melted, cool down
1/2 cup milk
6 tbl maple syrup
4 large eggs, lightly beaten

1 cup blueberries with a few for top of the muffins

Procedure:
1. pre heat oven to 400F. grease muffin pan w butter.
2. melt the stick of butter. let it cool down.
3. in medium bowl, combine dry ingredients.
4. in separate small bowl, combine wet ingredients: butter, milk, maple syrup, and eggs.
5. mix wet into the dry ingredients. add berries. mix carefully to incorporate.
6. using standard ice cream scoop, fill muffin tins 3/4 full.
7. bake 15 - 18 minutes.

A gluten-free alternative:
1 cup and 4 tbl corn flour and 1 cup of gluten free flour
gluten free flour:
*for 3 cups gluten free flour:
2 cups rice flour
2/3 cup potato starch flour
1/3 cup tapioca starch flour

Carrot GojiBerries Spelt Muffins

Ingredients:
1 1/2 cup spelt flour

Lemon-Garlic Chicken Espelette Pepper Mustard Marinated

Serves 6
Ingredients:
For the lemon garlic vinaigrette:
2 heads of garlic, peeled, inner green sprouts removed
4 lemons, peeled, including pith and membrane, and seeded (basically segments)
2 tbl champagne vinegar
2 tbl minced mixed fresh herbs (parsley, thyme, tarragon, basil)
1/4 tsp salt
1/8 tsp fresh ground black pepper
6 tbl extra virgin oilive oil

For the chicken:
2 tablespoon of espelette Pepper Mustard
3 tbl minced fresh rosemary, thyme, sage
2 tbl of cilantro
2 tbl kosher salt
1 1/2 tsp fresh cracked black peppercorns
1 1/2 tsp minced shallots
1 tbl minced garlic
3 chickens (halved and boned)
3 tbl olive oil for roasting

Preparing the chicken: combine the herbs, salt, peppercorns, shallots and garlic and mix well. Rub the mixture into the chicken pieces

My favorite new thing: Olive Oil Cake

easy and perfect for winter! now the difficulty is to find the perfect recipe. Because sometimes it is not about the chef but all about the recipe.
so this is one very flavorful:
3/4 cup Olive Oil
1 large lemon
1 cup all purpose flour
5 egg yolks
4 egg whites
3/4 cup plus 1 Tablespoon 1/2 sugar
Direction: 350 degree. oil parchment paper. grease plus add dust flour
Add the lemon zest to the flour. Juice the lemon.
Beat egg yolks and mix with 1/2 cup sugar at high speed until it gets thick and pale (3 minutes)
reduce speed to medium: slowly add the olive oil and 1 tablespoon 1/2 of juice.
Add flour and gently fold.
beat egg whites until foamy. add slowly 1/4 cup sugar until soft peaks.
fold egg whites into the cake bater.
Bake for 45 minutes.
Cool down for 10 minutes

one easy soup to make sweet potato coconut milk

delicious soup! easy to make
keep left over for next days!

ingredients
olive oil 3 tablespoons
shallot chopped
garlic chopped
ginger minced
curry powder 1 tablespoon
1/8 cayenne pepper
1/8 paprika
3 anise
sweet potato 1 large
3 celery stalks
1/2 cup coconut milk
2 cup vegetable broth
1 red pepper (olive oil salt pepper) roasted, peeled

in large pan medium heat olive oil
add shallot garlic ginger
after 5mn add curry powder, cayenne, paprika

add sweet potato,
after 5mn add celery

after 5mn add coconut milk stir for 5 mn
add broth
cook for 15mn, add the roasted red pepper

remove the anise

slightly blend
eat!!!

My liste

D'abord pour se raffraichir la memoire:

pas de fromages (les vieux, ceux qui sentent forts, ceux qui coulent, ceux qui ont des bouts bleus dedans)

un peu de ricotta (ah la ricotta le matin avec du sirop d'erable dessus.. un vrai delice et un super moyen de prendre une quantite de proteines non negligeable)

un peu de "cream cheese" (mais faut eviter les "bagels" surtout s'ils sont tout frais.. adios le ptit dej' rapide chez dunkin).. faut mieux aller au deli et demander sur un "roll"..

Lors des soirees happy hours ou en general on boit et on mange peu mais on grignotte et on picore des bouts de fromages sur des crakers (au bout du 5eme crakers -secs- avec du perrier j'ai finalement (et heureusement) plus tres faim..

Adieu mozarella.. fromage de chevre (il y en a partout du fromage de chevre.. a croire que chaque assiette fade se refait une beaute a chaque bouchee de chevre.

Un panini sans fromage s'il vous plait. Absolumement prevenir le serveur lorsque je commande des pates "a la verdini": s'il te plait garcon ne rajoute pas de parmesan.. Je sais ca aide a justifier que tu me demande 15$ pour une assiette de pates, mais je vais passer pour une chieuse si je te renvoie l'assiette.

Ca devrait etre assez facile de suivre ces instructions fromage non merci!

Behind the lemon love, what there is .. an apple galette

David Buchholz's book, the 1 2 3 program, puts the lemon and the citrus fruits (oranges, grapefruits, lemons, limes, tangerines, clementines, pineapples) on the list of foods to avoid. He said: "don't be fooled, these stealth triggers are potent troublemakers for many (of us)". Vit C is no problem (pfuuu) and citric acid is permissible (to confirm with your own personal tests..I will, personally, not eat jams and other products with acid citric in it).. But do you know that after salt and pepper, LEMON is the most common thing used by chefs to balance flavor. Because that is what chefs do: they balance flavors.. so I am asking myself (and you out there). What do you use to REPLACE lemon? To replace this magical acid that creates so much with so little. There is hope, we, migraines people, are not the only one having citrus restriction.. People with citrus allergies often react to certain proteins in citrus fruit, while a more rare condition of "citrus acid intolerance" causes people to react to the citrus acid in a number of fruits, vegetables, and as a food additive... Beware.. For them there is substitution: vinegar (champagne, apple cider, balsamic). But not for us (vinegar is a big NO). And there is no way I will put white vinegar in my apple tart recipe:-)

An apple tart recipe is the first baking good you learn to do in cooking school.  Th erecipe includes a 1/4 cup of lemon juice to preserve the sliced apples to brown and to give a little sour and tart twist to the sweetener (for me, sweeteners are always maple syrup, maple crystal and today palm sugar as I am running out of maple crystal). As a chef I have to say that this "lemon forbidden" attitude arrives at its end: today I am going to find a migraines-free, easy to use, LEMON SUSBTITUTE! The experimentation is going to be used during the baking of the traditional apple galette: Grape, Blackberry, Kiwi, and Pomegranate will be used as replacement and I will see the effect on the apples (as far as taste and texture). / I am learning as I go and I heard that VERJUS - a tart grape juice- is a great replacement (still need to check its label)./ Well everybody knows it's easy to cut a lemon and squeeze it; it is harder to do the same with fresh grape and kiwi. 13$ later at Whole Foods, I came out with a small bottle of pomegranate juice. I am trying to find a solution without buying a bottled product but the fresh real fruit.. Believe it or not, it is hard to find a truly 100% pure juice. The bottle of pomegranate juice concentrate (8 oz) costs 9.49$ (..sick..), tastes tart and very sweet. It shoudl be good for baking sweets, but I am not sure of the result for my salad dressings. At Whole Foods I found fresh pomegranate seeds that are coming for India, and some cherries (but could not decide to start to juice them :-) as far as the bottle of tart cherries goes, the label say: "natural flavors" that I might not want. Maybe finally I WOULD juice my own cherries. All I want is fruits. Nothing else added. I put my Breville fountain elite juicer out and start peeling my 2 apples. JUICING RESULT: kiwi is the closer to lemon.. Blackberry is next, then the concentrate pomegranate juice and at the end the grape juice. One kiwi gives very little juice so next time I would use 2.. I lay down the thin slices of apple in each juice bowl (the pomegranate concentrate juice to be diluted as it is too thick). I attack the making of the crust (I am using butter because I like it like this but coconut oil is a wonderful fat for vegans.) The butter creates those magic bubbles of air that makes a "fluffy" crust : "feuilletee", like a "mille feuille", which the coconut doesn't: that is why we add baking powder. My baking powder is organic: cornstarch, baking soda + acid: monocalcium phosphate. (Also if using coconut oil, it is best to mix whole wheat pastry flour with all purpose - half /half). I took each apple slice bathing in the fruit juice and sauté them for less then 5 minutes until the juice reduces to close to no liquid. I put them to cool down, making sure to separate each slice to let the steam out. I add for each bowl 1/4 teaspoon of ground palm sugar, pinch of cinnamon and 1/8 teaspoon of organic vanilla extract (optional). VERDICT: Pomegranate-apple slice: overbearing pomegranate doesn't let me enjoy my apple, Grape-apple slice: too sweet (in the pan the grape juice starts to caramelize..), Blackberry-apple slice: good and Kiwi-apple slice is exactly what I remember it should taste with lemon. A winner. I work on my dry: 1 1/2 cup half whole wheat pastry flour, 1/2 teaspoon of salt (stiff all). I break a cold stick of butter in small pieces and with a pastry cutter, I cut the butter into flour to form a very coarse meal. The butter must stay as cold as long as possible. Don’t touch it.. I put a few tablespoons of ice water into it, 4 tablespoons as a time until dough forms. Press together, (flat, hamburger-like), wrap in plastic and chill 20 to 30 minutes. After roll on lightly floured surface to desired shape. (Usually a free 9 " diameter galette). Pre heat oven to 375 degre. The dough should be 1/8 inch thick. In small bowl combine 2 tablespoons of organic breadcrumbs (read label) with 2 tablespoons of palm sugar and a pinch of cinnamon. Scatter the mix (will absorb the moisture-liquid from the apple slices) into the center of circle, leaving 1 1/2 " border. Fan apples (for me would be my 4 different kinds of marinated slices..) in concentric circles over the area covered by the dry mixture. Score and fold dough over apples. Bake 35 minutes until crust is brown and firm to touch. Brush with maple syrup to give it a shine 5 minutes before the end. Cool, slice and serve. VERDICT: suprisingly POMEGRANATE added a tart flavor to my apple filling without too much sweetness (I lowered the total number of tablespoons of palm sugar the usual recipe required.) KIWI is like one would expect the apples to taste if they have been using lemon.

Tomorrow I am adding kiwi juice into the cooking of fishes.. and pomegranate juice to salad dressings..