Hopped Cheesecake with Citrus Glaze

Hopped Cheesecake with Citrus Glaze

Hopped Cheesecake with Citrus Glaze

If you’ve read my hops cookbook, Hedonistic Hops – or you just know a bit about hops and are familiar with my intense citrus addiction – It’s probably no surprise, at this point, that I like Citra ® hops for this. It’s a strong, bright citrus flavour with a bitterness that cuts through what can be a cloyingly rich, sweet dessert. At the levels called for, this makes a very balanced, elegant dessert.

Hop cheesecake

You’d never pick the flavour out as being hops – it’s definitely citrussy, but doesn’t taste like orange, or lemon. Very sophisticated, almost like … using some exotic fruit that no one has ever heard of. This Hopped Cheesecake with Citrus Glaze is by far my favourite cheesecake ever – and that’s saying something!

Hedonistic Hops

This recipe comes from my cookbook, Hedonistic Hops. It’s FULL of fun, tasty recipes using hops for flavour – you should check it out🙂

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

As this recipe requires hop extract, you’ll want to plan ahead a little if you haven’t already made some. Hop extract is really easy to make – click here to go see my recipe for them!

Hopped Cheesecake with Citrus Glaze

Fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!

Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!

Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!

Honey Jeow Glazed Cashews

Let me present my latest creation: Honey Jeow Glazed Cashews!

You’ve probably tried honey glazed cashews at some point, but have you tried spicy honey glazed cashews? I’ve been making Sriracha Glazed Cashews forever. The honey and hot sauce work so well together as a glaze, and I love the sweet / spicy / crunchy combination. It comes together quickly, and disappears even more quickly.

The other day, though, I was wandering around Instagram and saw a post where someone was dipping something – stuffed tofu skin, I think? – in a dipping sauce that looked Ah. Maze. Ing. They called it “Jeow”, a Laotian dip.

A quick Google led me to find Jeow Hot Sauce, a company based right here in Hamilton! Because I have absolutely no impulse control at all, I HAD to have some. The company wasn’t set up for online ordering, but could take an order over social media and deliver it right to my door. Somehow, I went from “I need this” to “I have this” in 2 hours!

Let me tell you, that first taste of it probably ruined me for sriracha forever. This sauce is far more complex – and potent! It has fish sauce, a few kinds of hot peppers, lime, mushroom powder, and more. It’s SUPER spicy, but also complex and almost roasty/smoky flavoured. My husband and I were immediately looking forward to using it for SOMETHING.

The person from Jeow who sold me the sauce told me:

“Originally designed to be used as a dipping sauce. The sauce is very versatile. It goes well with all different types of protein. Anything that comes out of the oven or from the grill or from stove top. Chicken wings. Steaks. Fish. You name it. Try it on all things. We hope you enjoy it!”

… but I immediately started thinking of my sriracha glazed cashews, and how amazing this Jeow sauce would be swapped in. I immediately ordered some cashews, whipped up a batch, and here we are.

Oh, I was SO right. This makes incredible glazed cashews!

As a heads up, while you can use either sauce in this recipe, they don’t really swap 1 to 1. Jeow is a lot more potent, so adjustments should be made:

For Honey Jeow Glazed Cashews, use 1 Tbsp of sauce for a mild taste, kind of in the realm of sweet thai chili sauce. It has a bit of heat that builds, but won’t scare anyone. 2 Tbsp makes quite a hot glaze, while 3 … would be a bit much.

For Honey Sriracha Glazed Cashews, I generally use 3 Tbsp of sauce in the glaze. It’s not “burn your face off” hot – definitely not enough to prevent someone from snarfing the whole batch in a sitting – but has some kick. Use a bit more if you want serious fire, a bit less if you want it mild. 1 Tbsp wouldn’t really be enough to bother with, IMHO.

Either way, these are super addictive: Sweet with a nice crunch, and almost too easy to make.

To get your own jar of Jeow, you’ll have to message the company on any of their social media accounts: Instagram, or Facebook, and they’ll give you details on shipping.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Honey Jeow Glazed Cashews

Honey Jeow Glazed Cashews

Fish Tacos – AIP Paleo and Gluten-Free!

Fish Tacos – AIP Paleo and Gluten-Free!

When I first started my stint on the AIP diet, the first couple of weeks were all about trying to come up with options that were easy, tasty, and that my husband would also eat.

Fish tacos were something I decided to try early on, but the first attempt went poorly. My husband LOVED them, but deep frying them had been such a frustrating hassle, I didn’t want to do it regularly. I’m not big on battered fish anyway (don’t judge!), so I decided to go for a simple seasoned and baked fish, the second time around.

… and we quickly settled on these fish tacos as a staple menu item, having them at least weekly. SO good!

In terms of the fish, we tend to use cod, tilapia, sometimes halibut if we’re feeling bougie. We usually ask our wonderful fishmonger for recommendations as to what’s looking best at the moment. (We <3 her - she’s a giant geek.) Basically just go for something white and flaky!

We’ve settled on topping just with the salsa to keep things simple, AIP compliant, and fresh tasting – it’s a well balanced flavour, and isn’t lacking for anything.

Depending on your own way of eating (IE if you don’t need to restrict things as much), you can add crema, pickled onions, jalapeno slices, whatever you like. It’s a good base!

Enjoy these Fish Tacos – AIP Paleo and Gluten-Free!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

AIP Fish Tacos

AIP Fish Tacos

Pumpernickel Everything Bagels

They say that “Necessity is the Mother of Invention”, and I’ve always found that to be true. Lately, the whole pandemic situation has been bringing that whole theory to reality for a lot of people – including for me and my husband.

For his part, my husband has been building. I now have a custom set of planters, designed specifically to be attached to the top railings of our back mini-deck, for easy access from the kitchen. When I injured my foot badly enough to not be able to put ANY weight on it this past weekend, he went out to the garage and came back less than 2 hours later with a homemade knee scooter, from whatever he had on hand.

I’d bastardize a quote from Red Green and say “If you can’t marry handsome, you should marry handy”, but I lucked out and got both 🙂 Anyway!

About a month ago, I kind of put my foot down on certain aspects of grocery shopping. I know I probably seemed a little paranoid at the time, but I saw what was coming – so no more buying easily-bruised (and therefore hard to REALLY wash) fruits out of bins… and no more buying fresh bakery goods displayed out in the open. Sensible, IMHO… but it meant no more of my husband’s favourite bagels for the foreseeable future. (When things go back to normal: Starsky’s in Hamilton. Amazing bagels!)

SO, this morning I finally got around to doing something I’ve had in the back of my head for a while : retooling my basic bagel recipe (Which was the basis for my Jalapeno Cheddar Bagels Recipe, for instance) *completely*, to create a proper pumpernickel recipe for him.

I ended up going a little wild with it, and just completely tricking it out to his taste (and, to a lesser degree… what we have on hand. No whole wheat flour, as a result!). I ended up combining his two favourite bagel types – Pumpernickel, and “Everything”, tweaking the “Everything” topping to better work with Pumpernickel (No poppyseeds, but adding caraway seeds)… having caraway seeds in the bagel, adding a little honey in the boil to get a bit of sweet faux-caramelization on the crust during the bake, AND having cornmeal on the bottom (Totally optional, btw).

He took one bite, said “I love you MORE!”, and declared them to be even better than Starskys. WOW. I was hoping for “Good enough for a quarantine substitute, for now”.

Luckily, these are easy enough to make, that anyone can do it. It doesn’t take any special skills or equipment, just a little bit of patience as the dough rises.

I hope you enjoy these as much as he does!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Pumpernickel Everything Bagels

Pumpernickel Everything Bagels
These deep, dark pumpernickel bagels are loaded with flavour, and feature caraway seeds both inside and out. Don’t be intimidated by the idea of making bagels, it’s easier than you might think!

Toum! Lebanese Garlic Dip

Toum – Lebanese Garlic Dip.

A few years ago, we were travelling through Kalamazoo, en route to Toronto. It was the first of our site scouting trips to prepare for our upcoming move back to Canada, and my husband wanted to stop by his favourite brewery – Bell’s – on the trip. We stopped for lunch at a random shawarma place, and my world was ROCKED.

I have no idea how I’d never tried toum before then. It was this thick white dip that they served alongside their grape leaves… SUPER potent with garlic – it burned to eat! – and was absolutely addictive. I wanted to put it on everything! We cleaned our plates, bought some more to go, and made a point of stopping off at that same restaurant on subsequent trips between Minnesota and Ontario.

The thing is, it wasn’t listed as “toum” on the menu. They just called it their house garlic sauce – or something similar – and I’d assumed it to be a unique thing. It wasn’t til one of my facebook friends mentioned “garlic dip” alongside “toum”, that I googled and found my long lost love, LOL. Not only did it mean I had a name of an item to look for / ask for when dining out, I found that it was something that is very easy to make at home. I put that knowledge aside for the time being.

Recently, I’ve had to adopt the AIP (Autoimmune Protocol) diet, as a result of some thyroid weirdness. The next 6 months mean a very strict diet that cuts out a lot of fun stuff – nightshades, grains, dairy, seeds, nuts, sugar, etc. It’s not that big a deal for me – I cook, I can make any diet taste great! – but it does sting a little, now that we’ve moved to Hamilton. You see, there is a shawarma place pretty much on every block here, and we were definitely getting into trying as many as we could, before this change of dietary direction. Amazing stuff, as far as the eye can see!

This past weekend, I was really, REALLY wanting some shawarma… so I came up with an AIP version. I’ll be blogging that shortly, but wanted to post components of it, first.

Now, you don’t have to be on AIP to go for AIP shawarma. It’s an excellent dish on its own (“I want 6 more of these, right now… but I am FULL, AUGH!” – my non-AIP husband, when I made shawarma wraps from the leftovers), and it’s a great option when dealing with a number of dietary restrictions. It’s nightshade free, so safe for the many people who have that allergy. It’s gluten-free, paleo, dairy free, and avoid all of the most common allergens. If you’re cooking for a group that involves some people with dietary restrictions, it’s a good place to start!

So, first part of that: Toum.

This is every bit the burny, addictive, wildly satisfying garlic condiment that we had in Kalamazoo. A simple change of oils used takes it from not being AIP safe, to AIP all the way – with no change in the taste. This is exactly the sort of thing that any number of articles warn you to not eat before a date, for some reason. So bizarre. IMHO, if you’re dating someone afraid of garlic breath … you need to reconsider your standards. Accept no less than someone that who will fight you for the last bit of garlic deliciousness left on the plate!

This is super easy to make – with a food processor – and requires fairly basic ingredients.

A word on the garlic used: I’m lazy, and buy garlic cloves that have been pre-peeled by the produce department at my local grocery store. (For $2.50 for about a cup worth of garlic, it’s not worth it to peel them myself, IMHO!). I haven’t tried this with the mass produced pre-peeled garlic, but would assume that to be almost as good, just not as fresh. I would NOT recommend using pre-minced garlic, as that always tastes bitter and weird.

I use a very light olive oil for this, so the flavour doesn’t compete with the garlic too much. You could, alternatively, use all avocado oil, instead of the mix. If you don’t need to follow AIP diet restrictions, feel free to save a few bucks by using canola oil instead.

With regards to oil amounts: as listed, this will give you a nice, thick dip. If you’re looking for a bit thinner, you can continue to add more oil – about 3 cups total will give you more of a sauce consistency, rather than the dip.

Enjoy Toum – Lebanese Garlic Dip! Also: Keep an eye out for the coming recipes – AIP quick beet pickles, chicken shawarma, and more! Follow us on any of our social media accounts for updates, or subscribe to our newsletter for monthly emails!


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Spinach Feta Salmon Burgers

Today’s recipe – Spinach Feta Salmon Burgers – is one of those things I threw together once, made some notes on – after the fact – and kept on making. Rather than actual directions, it was basically vague measurements like “two big handfuls of spinach” and “some fresh dill”. Everything was eyeballed.

At some point, I posted my “non-recipe recipe” on my Facebook page, but the time has come to actually do it up as a proper recipe and share with you.

Now, as you can tell by the genesis of this recipe, there’s a lot of room for variation. Add more dill and/or green onions if you like – or skip it, whatever. You can add a little or a lot of spinach – I’ve made it everywhere from about 1 cup, to – as pictured – 2 cups of spinach. I prefer it a bit closer to the 1 cup mark, my husband prefers it at 2 cups. Chacun son goût.

If you can’t find shredded Feta, you can use crumbled – just drain it really well, measure about ½ cup (it’s far more salty than shredded, for some reason!), and crumble it finely.

Usually, I like to add a lot of stuff to a burger, as you could probably tell by some of my past recipes, like my Vegetarian Chorizo Burger with Grilled Poblano and Cilantro Pesto, Moroccan Spiced Lamb Burger with Pea Hummus, Goat Cheese, and Beets, Tandoori Spiced Chicken Burger with Mango, Paneer “Indian Cheeseburgers”, and my
Apple Chicken Burgers with Basil and Gouda.

… For these Spinach Feta Salmon Burgers, though, I tend to eat it pretty plain – just a little mayo or lemon aioli, maybe a bit of lettuce.

It’s packed with delicate flavours, and too much in the way of topping – even just onion slices – will overpower it.

Enjoy!


Banh Mi Power Bowls (Gluten Free!)

Banh Mi Power Bowls!

One thing I’m loving about our new life in Ontario is the multiculturalism – and the food, by extension. Even the most mainstream grocery stores have a wide variety of interesting ingredients and prepared foods from around the globe. I can go grocery shopping, and hear 6+ different languages spoken, as I wander the aisles! LOVE IT.

There’s also an abundance of ethnic food available from restaurants. No exaggeration, you can find shawarma easier than a mainstream fast food chain: Shawarma places are everywhere, along with every other cuisine you can think of. There are several different places that specialize in banh me (Vietnamese sandwiches) AND deliver through the major services!

Our first few weeks here saw us eating banh mi on an almost daily basis. It was cheap, easy, full of good stuff, and was only $3-3.50 for a meal. Can’t beat it!

I’ve been getting more into making power bowls at home for meals lately. Combine that, with our love for banh mi, and the fact that our favourite place is a 15 minute drive away, and … today’s recipe was bound to happen. I’d seen mention of a banh mi bowl on social media, and decided to make my own take on the idea.

We eat a lot of chicken in this house, so that was the protein I chose. You can use whatever banh mi fillings you like, though. There’s a “dry” tofu that our fav Banh Mi place uses – we initially thought it was some kind of mushroom! – that we’ve since found at a local Asian grocery that would be great, sliced up over this. Use BBQ pork, or whatever else you like.

This makes a bit more pickled veggies than you’ll actually need for 4 servings. I like to use the extras to make actual banh mi, to put on other meals (they add a flavour punch to a variety of foods!), or just to munch on.

Also: To make this gluten-free, just be sure to use a GF soy sauce – it’s that easy!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

“Extreme” Caesar Salad Recipe

“Extreme” Caesar Salad Recipe

"Extreme" Caesar Salad Recipe

About a year or so ago, I happened across a post – maybe it was a tweet? – where someone mentioned using mayo as a base for Caesar dressing.

I hadn’t considered it before – it’s easy enough to make an emulsion with a stick blender or food processor after all – but it was actually kind of brilliant. Not only did it make things a lot easier, it gets rid of the worries associated with the use of raw eggs.

I decided to mess around with making a mayo based Caesar dressing to our tastes, and came up with this… monstrosity.

This dressing smells TERRIBLE. It burns to eat. The lemon in it makes my tongue feel like it’s ripped to shreds halfway through.

"Extreme" Caesar Salad Recipe

… and it is – far and away – the BEST Caesar salad I’ve ever had in my life.

The weird thing about this recipe is that almost every rave I have about it sounds completely negative! This isn’t about “burst of flavour”, it’s more like “punch you in the face with flavour”. This recipe is definitely geared towards garlic lovers, so keep that in mind!

If you’ve never worked with anchovies before, you may have a weird idea of what to expect. Though this recipe has a lot of anchovy in it, it doesn’t taste fishy at all. Anchovy doesn’t really taste like fish, it just has a rich, salty, complex flavour that adds a ton of character to whatever you put it in. You buy them in little jars, either by the canned meats, or in the fresh fish aisle, depending on your grocery store.

This dressing whips up in just minutes, and makes a SUPER potent dressing. A little goes a long way, so use less dressing than you think you’ll need – you can always mix more in if you want to kick it up a notch or ten!

Anyway.

Making homemade croutons is a good way to accent this dressing, because who wants crappy store bought croutons when you’re serving a special dressing? Not I! So, I’m including a non-recipe recipe for my croutons at the end of the dressing recipe. It only takes about 3 minutes to prepare, and 15 or so minutes to bake – totally worth the effort!

"Extreme" Caesar Salad Recipe

Enjoy!



Canadian Candy Bar Salad

Canadian Candy Bar Salad

So – It’s been a long time since I’ve posted a blog entry!

A LOT has happened – we packed up and sold our house in Minneapolis, got everything onto two shipping containers, and moved to Canada. Shortly before we sold the house, we moved into a small, 27′ motor home, and that’s been “home” right up until we closed on our new house a couple weeks ago. The kitchen didn’t really lend itself to creating blog worthy meals, and we’ve been very busy with getting settled, so.. no posts. We’re now mostly settled, so I can get back into posting from time to time.

For the first recipe being posted from within Canada, this one seems appropriate. We’ve been calling it “fusion salad”.

This weekend, we attended our first social event in Ontario – a potluck BBQ. We were fussing over what we should bring, and my husband joked that we should bring a Minnesota “salad” – basically a desserty item made with things like Cool Whip, fruit, pudding, etc. One thing led to another, and we ended up coming up with a “Minnesota-Canadian Fusion” version of Snickers Salad, which we brought to the event last night. (Along with my Bananas Foster Upside Down Cake, just in case our creation didn’t turn out well!)

We decided to use our 3 favourite Canadian candy bars, because neither of us wanted to actually choose. We decided to keep the Granny Smith apple, so the sour crunch could provide a good foil for all that chocolate.

For the fluff, we decided we would be adding maple syrup… because obviously we would. Knowing that, we decided on a cream cheese based fluff, so that the syrup wouldn’t be competing with pudding mix, nor would it be sickeningly sweet as a result.

What started as a joke ended up turning out really well! Once people got past the look of it (“What is THAT?”) and actually tried it, it seemed fairly popular. Definitely a conversation piece! The maple syrup in the fluff definitely elevated it from normal “salads” – it seemed to really tie everything together well. It just added a little something, without being overpowering.

If you are in the USA, these chocolate bars may be available in the international aisle of some grocery stores, and/or at World Market.

Also, as a tip: My $9 cheapie sushi knives that I bought off Amazon work REALLY well for cleanly cutting candy bars, as you can see with the garnish slice in the pic. (A Mr Big bar, sliced on an extreme diagonal!). You know, in addition to making sushi, carving foam, and everything else I use them for!

Enjoy!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Crab Rangoon Pizza

A few weeks ago, a thread on a Facebook group – I don’t even remember what it was about – ended up drifting to the point where I learned something interesting: Crab Rangoon Pizza is a THING. I’d never heard of it, and had never considered the possibility, but all of a sudden I NEEDED IT.

I wanted it to be our own, so I brainstormed with my husband on what we would want “Crab Rangoon Pizza” to be. We decided no pizza sauce, using Rangoon filling as the sauce. I would do a higher proportion of crab to cream cheese than I normally do, to balance out the cheese that would top it. It would need a lot of green onions. The crust should be thin and crisp, as a stand in for the wontons.

Sweet chili sauce should be involved somehow. We debated this for a bit… Should we brush the crust with it before spreading the filling? (No, too messy). Should we drizzle it on before baking? After baking? Just use it as a pizza dip?

After some playing around with it, the clear winner was to drizzle it on after baking. Baking didn’t add anything to it, and it just looked nicer as a fresh, unbaked drizzle.

This was fantastic! A ton of flavour, a great alternative to traditional pizza flavours and textures. We made this gluten free, utilizing “Caulipower” crusts, but you can use any pre-made pizza crust or crust recipe that you like.

While I think thin crust works well with the idea of Rangoon, I think a thicker, softer crust would hit the comfort food feeling even more than this already did – I’m definitely going to try it that way in the future!

After we snarfed our pizza, we Googled to see how our creation compared to what was out there. Looks like we hit the same basic concept, had proportionately more crab (which it really needs!)… but the real stunner, for me, was that some people apparently make Crab Rangoon with fake crab? I had no idea – I’ve never had/seen if made with fake crab. Definitely use real crab if at all possible.

Anyway, enjoy!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.