Cold Smoked Potato Salad Recipe

Last week, I happened across “smoked potato salad” at a specialty food store. Given that my husband is a sucker for anything smoked, I picked some up. It was ok – good even – but the smoked flavour only came from the mayo.

Of course, we discussed how we would have done it – smoking both the mayo and the potatoes. We discussed the other ingredients we’d use, and before I knew it, we were grocery shopping to make it happen.

Part of our discussion involved the various ways we could tackle the smoking. We could hot smoke the potatoes from raw, or we could pre-cook and cold smoke them. In the end, we decided to cold smoke them after boiling. It gave us more control over the finished texture, for one.

Secondly, I just prefer the texture of boiled potato salad, to roasted potato salad – and hot smoked potatoes would be closer to the texture of roasted.

Now, I’ve already got a great boiled potato salad recipe – my Grandma’s Potato Salad – which I believe to be the *best* potato salad ever… but this comes very, very close to that #1 spot for me, now.

Gramma’s will always have the nostalgia, but this one has a really great flavour, and it’s unique. This turned out fantastic, with a really great smoked flavour throughout! I think we’re going to have to smoke mayo on its own, just for use as a condiment on its own – it would be amazing on burgers and sandwiches.

Enjoy!

Cold Smoked Potato Salad

5 lbs small red potatoes
3/4 cup mayo
1/4 cup sour cream
1 Tbsp Dijon mustard
2 ears corn, shucked(optional)
5 ribs celery, thinkly sliced
3 Green onions, thinly sliced
1 jalapeno, sliced in half, seeded, finely chopped
Salt and pepper
6 hardboiled eggs – cooled, peeled, and sliced

Wash potatoes, chop into 1″ cubes. Boil for about 20 minutes, or until fork tender. Drain, cool to room temp.

Prepare your smoker for cold smoking, based on your smoker’s instructions. Get smoke going!

Whisk together mayo, sour cream, and mustard. Spread on a small, rimmed cookie pan or baking dish. Fill another, larger (but small enough to fit in your smoker!) pan with ice. Place mayo pan on the ice.

Place stacked pans in smoker, along with cooled potatoes, and corn (if using). Cold smoke for 10 minutes.

Remove mayo mix pans from the smoker, allowing corn and potatoes to continue smoking. Stir the mayo mix, replace ice if melted. Return to smoker, continue to smoke for 10 more minutes.

In a large bowl, mix together potatoes, celery, green onions, and jalapeno. If using corn, use a sharp knife to remove kernels from ear, stir kernels into potato mix.

Add about half of the mayo mix to the bowl of vegetables, mix well. Add more mayo mix, to taste. Season with salt and pepper, before gently stirring in sliced eggs.

Chill for an hour or two before serving.

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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.

Gluten-Free Fried Brie Recipe

Sometimes, inspiration comes from the weirdest places.

My husband and I used to play Ingress. One night, we were hanging out in one of the Ingress chat rooms, and the subject of poutine randomly came up. Myself and one other player were adamant about the fact that you *cannot* get legit poutine anywhere in Minneapolis, while some other players asked for details about what poutine even IS.

One guy asked if it used cheddar curds, or if it was something else. My husband was feeling troll-y, so he replied “Brie curds”, knowing full well that such a thing could never even exist, technically. Well, one thing led to another, and we decided engage in some sacrilege – battering and deep frying brie. Rather than a normal beer batter, I decided that this needed a white wine batter, with a little garlic.

Oh, these were *fantastic*. So much so, that they ended up in my cookbook, Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking

The first time we made this, we used the cheapest brie we could find – we were feeling a bit guilty about what we were about to do to it! It turned out so well, we tried it again with a name brand, mid grade brie. We definitely recommend going with a nicer brie, rather than the cheapest you can find. It really did make a difference, and the finished product is SO good, I don’t think it ended up counting as sacrilege.

Try to use a pretty fresh brie – you want it relatively firm. Once the center starts liquifying, it would be very difficult to work with.

Not gluten free? You can make this with gluten, just use 1 cup of all purpose flour in place of the garbanzo and rice flours. It won’t have quite as nice of a flavour, but it will definitely taste great!

Gluten-Free Fried Brie

Serves 4

Frying oil

1/2 cup garbanzo (chickpea) flour
1/2 cup rice flour
1 tsp baking powder
1/2 tsp salt
pinch black pepper
1/4 tsp garlic powder
1 large egg, beaten
3/4 cup white wine
1 lb Brie

1/2 cup corn starch, for dredging

Apricot preserves for serving

Start heating your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

In a large bowl, combine flours, baking powder, salt, pepper, and garlic powder. Add egg and wine, stir well to form a thick batter. All batter to sit for 15 minutes or so, to soften the flours.

Carefully cut the rind off the brie – freezing it for a few minutes can make this easier. Slice into small wedges.

Gently dredge cheese wedges in corn starch, shaking excess flour back into the bowl. One piece at a time, dip into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.

Fry for a few minutes on each side, until golden brown and cooked through. Use a slotted metal spoon to transfer fried cheese to paper towels. Allow oil to come back up to temperature between batches.

Serve hot, with apricot preserves.

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.

Vegetarian Donairs / Vegan Donair Meat

Last May, I started dabbling in the creation of vegetarian meat substitutes – you may remember the entry on Boneless, Meatless Ribs, or the Vegetarian Chorizo Burger with Grilled Poblano and Cilantro Pesto.

Well, I was working on Donairs for More Than Poutine this week, and I was feeling a bit guilty that my husband wouldn’t get to try them. He’s never had a Donair, so that wasn’t helping things – he’s ALL about trying new foods.

So, as my own loaf of tasty tasty donair meat was almost ready to go in the oven, I decided I’d play around with my seitan recipe, and come up with a vegan donair meat for him. It was done completely as a surprise for him, he had no idea what I was up to. Frankly, I didn’t want to disappoint him if it didn’t turn out.

Well, I guess I was overly cautious, because it turned out amazing. I was kind of shocked at how much it looked, smelled, and felt like the real thing. I was actually able to taste a bite (I’m gluttening for the next week or so), and… damn. I could absolutely be tricked by it in a sandwich, had I not made the thing. Completely bizarre!

Anyway, he LOVED his first Donair ever, and joked that it should be called a “DON’Tair”, along the lines of food names being changed a bit to denote their vegetarian status. We also used red pepper instead of tomato, as he hates tomatoes.

While the Donair “meat” here is vegan, the sandwich itself is vegetarian. As he doesn’t have to be dairy free, I just haven’t played with the alternatives enough to have the first clue on how to make vegan donair sauce.

Vegetarian Donair Recipe
Makes enough for 4-6 Donairs

1 1/2 cups hot water
3 “Beef” flavoured vegetarian bouillon cubes
1 1/2 cups vital wheat gluten
2 Tbsp Nutritional yeast
2 1/2 tsp Garlic powder
2 1/2 tsp Onion powder
1 1/2 tsp oregano
1 1/2 tsp Paprika
1 tsp pepper
1 tsp Cayenne powder
2 Tbsp Almond butter

1 can (300ml) sweetened condensed milk
1/3 cup white vinegar
1 1/4 tsp garlic powder

4-6 pitas
2 onions, thinly sliced
2 tomatoes (or, in his case, red pepper), chopped

Preheat oven to 325, grease a glass loaf pan (4″ x 8″ or similar size)

Dissolve “beef” bouillon cubes into hot water, set aside.

In a medium bowl, mix together wheat gluten, nutritional yeast, and seasonings.

In a separate bowl, whisk together almond butter and 1 cup of the “beef” bouillon mix – a little at a time – until relatively smooth.

Once wet ingredients are well whisked, pour into dry ingredients and stir to form a lumpy dough. Turn dough out onto a clean work surface, and knead for at LEAST two minutes. This is important – if you don’t knead it enough, it’ll turn out puffy, and more like a baked good than a “meat” substitute. It won’t really look any different as you go, you just have to trust in your timing.

If you have a stand mixer, you can beat it in there on medium speed for a couple minutes, instead of kneading.

Press dough evenly into prepared loaf pan, bake for 45 minutes. Allow to cool.

Excuse the crappy cell phone photo! I’m still shocked how proper it looks!

For sauce:

In a medium mixing bowl, combine sweetened condensed milk, vinegar, and garlic powder.

Use a whisk to mix together the sauce ingredients until well combined and thick. Transfer to a covered container, chill until use.

To Assemble:

Brush pitas with a little water, heat in a hot frying pan until warmed through.

Heat a little vegetable oil in a frying pan. Slice vegan donair meat into 1/4″ thick slices (or however thick/thin you prefer!), add to pan and reheat until desired texture (If you like the crispy edges, cook a little longer than you would if you don’t!)

Pile reheated “meat” on warm pita, drizzle generously with sauce, top with onions and tomatoes. Wrap in wax paper, parchment paper, or foil to hold it together while eating, serve immediately.

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!

For MOST recipes that aren’t inherently gluten-free, high quality GF versions will be included.

Potluck DIY Sushi Party!

A few times over the past 8 years, we’ve hosted a – what we EVER so classily refer to as – “All You Can Stuff Sushi Potluck Party”. Twice, it’s been as my husband’s birthday party, and each time, I think to myself that I should blog this.

My husband’s birthday was this past week, which was a reminder that I was planning to blog his sushi party a YEAR ago. Whoops. At least I kept the information all this time … even if we once again forgot to take pictures as it was all happening. Again… whoops.

Anyway, apparently sushi rolling parties are actually becoming a THING now… though it was a new, unique idea back when we started. Boo, missed opportunity to be trend setters!

This party is a lot of fun to do, assuming you’re good with logistics. There’s a lot to juggle, but when it all comes together, it’s super rewarding.

First Off: Decide the Basics

We’ve now done this party a few different ways, and which way you plan to do it depends a lot on your friends, your finances, etc. Personally, I prefer one of the potluck methods … it just feels more social. Only you know your friends and what would work best for you, though!

1 – Guests Bring Items:

For this method, I do up a wish list of items, and divide it out among the people attending. I try to keep it even, that people are all bringing about the same value of items (Don’t stick one friend with bringing expensive fish, and ask for a single cucumber from another!). One thing to keep in mind when dividing out the list is who you are asking to bring what. Some people, I trust to know what a good avocado looks like, others… not so much! Another consideration is “Who lives near one of the few places to sell trustworthy sashimi grade fish?”.

2 – Guests Bring Items OR Contribute Money:

If you have a lot of friends that you may not trust so much to pick up certain items, this can be a good option. Some people get excited about showing up with a beautiful piece of salmon, for instance… while others would much rather just Paypal you a few bucks and have you do it.

3 – Guests Chip in Money:

The most recent time we hosted a sushi potluck party, we asked everyone which way they’d like to do this, and everyone decided that they’d like to just chip in. It was just before a busy con season, so it just ended up more efficient to have me do the shopping for it. Fair enough – everyone sent $10 per person via Paypal ahead of time.

4 – Not Potluck

You can, of course, always just straight up host the dinner, rather than do it as a potluck.

Next: Finalize a Guest List

Due to the nature of the party, it’s really important to have a solid guest count before you start shopping and prep work. In Minnesota, that can be pretty difficult with the popularity of the “Minnesota Decline” – putting a “Maybe” instead of a “no” when a guest knows they won’t be able to make it.

It’s important to give a deadline for RSVP, and request a solid Yes or No – Maybes should be counted as no. A lot of cost and planning goes into this, and you don’t want to be stuck doing extra work and/or extra purchasing if you don’t have to. Also, sushi leftovers do not exactly keep well!

Plan The Menu

No matter which way you’re doing the potluck, it’s best to wait until you have your guest list before actually planning your menu. The more people you have, the more selections you can add.

Additionally, consider your guests. Are some not sushi fans? You can add tempura vegetables, gyoza, chicken satay, etc as options. Are some vegetarians? Be sure to have extra veg options for filling the sushi. Anyone gluten-free? Be sure to have a bottle of GF soy sauce on hand.

As an example, our most recent Sushi Party menu was:

Appetizers:

Edamame
Gyoza
Chicken Satay

Sauces & Garnishes

Mango Sauce
Dynamite Sauce
Eel Sauce
Soy Sauce
Ponzu Sauce
Sesame Seeds
Black Sesame Seeds
Wasabi
Pickled Ginger

Beverage

Green Iced Tea with Lychee and Mandarin Orange

Dessert

Matcha Pavlova with Matcha Whipped Cream,
Honeydew, Lychee, and Mandarin Orange

Sushi Fixings

Nori
5 colours of Soy wrappers
Sushi Rice

Tuna
Salmon
Hamachi (Yellowtail)
Roasted Eel
Ebi (Shrimp)
“Crab” sticks

Spicy Salmon
Spicy “Crab”
Spicy Tuna

Tobiko
Masago

Cucumber
Avocado
Green Onions
Zucchini
Jalapeno
Sweet Potato
Mango

Recipe Links

Chicken Satay
Gyoza
Matcha Pavlova
Spicy Tuna Filling(Can be used with Salmon, etc)
Sushi Rice
Sushi Sauces – Dynamite, Eel, and Mango

Do Your Shopping List

Once you have your menu designed, go through and see what needs to be purchased as-is (the vegetables, which sauces, etc), and which you will be making at home.

Do up a list for the stand alone items, as well as the ingredients needed to make the other items. Also, make a list of non-food items you’ll need – party cups, paper plates, LOTS of chopsticks, little sauce cups for wasabi/soy sauce, napkins, etc.

Get a few sushi knives. They don’t have to be expensive – I bought a few of this one, on Amazon. Love it! (Cosplayers: It is GREAT for carving foam!)

You’re more than likely going to need to go to more than one place, so I like to divide the list out by the stores I’m going to. IN this case, it was one normal grocery store, one Asian specialty store, and a fish monger.

If you are having some or all of your guests bring items, let them know what they’re bringing about a week ahead of time.

Plan Your Time Line For Food Prep

Take a good look at your menu, and list out what needs to be done, and when. It’s best to do as much as you can ahead of time, but you also have to take into account that some items need certain timing. For instance, don’t buy your fish more than a day ahead of time, avocados will brown if you cut them up too early.

As an example, here is the time line for our most recent party (which started at lunch time):

Me Porter
2 Days Before Buy everything except fish
Make gyoza, freeze
The Day Before Make sushi sauces
Make gyoza sauce
Make satay dipping sauce
Marinate chicken satays
Buy fish
Bake the Pavlova
Tidy front and back yard
Hose down the outside tables
Morning of the Party Make sushi rice (How many batches?)
Cut green onions, jalapenos, cucumber, mango, zucchini
Slice fish, prepare “spicy” fillings, chill
Peel and slice sweet potato, cook, chill.
Strain off cans of Mandarin Oranges and Lychee, use strained syrup for making iced tea.
Put the table cloths out
Dishes
Wipe off countertops in kitchen
Set out: Wasabi, soy sauce, plates, chopsticks, cups, pickled ginger, nori
As People Are Arriving Cook gyozas
Steam edamame
Heat satay sauce
Prepare sushi wrappers
Cut avocado
Set out remaining sushi items
Grill Satays
During Party Make whipped cream
Cut up fruit, assemble pavlova
Enjoy yourself, birthday boy 🙂

Set Up

Set up will depend a lot on your home layout, and how many people are going to be making sushi with you.

For us, we set up two 8′ long banquet tables, with a couple chairs at each. Each place gets a sushi rolling station – sheets of parchment paper for rolling, nori, soy paper. In between each two seats gets a big bowl of sushi rice, with a measuring cup or scoop. Along the back of the table is where the ingredients get set up. Due to the number of ingredients used, it’s a cooperative effort – lots of passing involved! Each table also gets a couple little bowls of water, a cutting board, and a couple sushi knives.

How the ingredients are presented depends on the ingredient. Stable ingredients are out on plates. Raw fish is on plates, covered in plastic while not in use, resting on a big bowl of ice. Only a small amount of fish is out at any given time, and the plates are exchanged for fresh ones with new fish as they run out. Avocado is also served up a little at a time, to prevent browning.

In addition to the rolling tables, a counter in the kitchen is designated as the garnishing station. There, the sauces (dynamite sauce is in an ice bowl), wasabi, sesame seeds, etc are laid out, as well as plates, chop sticks, etc. Once done rolling and slicing their sushi, guests go to the kitchen to finish their sushi off. Plate in hand, they usually head out to the patio to mingle and eat, as the next round of guests sit down to roll their sushi.

Throughout the party, we refresh ingredient plates, etc, as guests roll more sushi as they’re ready. Eventually everyone gives up as the sushi coma sets in!

Sushi Rolling

I like to have pieces of parchment paper (you can use wax paper, if you prefer) on hand for rolling, rather than bamboo sheets. Logistically, it’s great for clean up, and I also find it easier for sushi beginners to work with.

A VERY early post (ie: excuse the poor photography!) on this blog – Spicy Tuna Maki – shows more or less how I roll sushi. We’ve since taken to having the rice go slightly over the far long edge of the nori, to form a bit of a lip to overlap the starting edge of the roll, if that makes sense.

How your guests roll their sushi will depend on their own experience/preference, the type of roll they’re making (rice in, or rice out), and the amount of ingredients they’re trying to cram in there. You will likely have some epic failures, so forks can come in handy!

It’s also a good idea to have at least one person on hand who knows what they’re doing, who can demonstrate and/or assist beginners.

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.

3 Sushi Sauce Recipes – Dynamite, Eel, and Mango

3 recipes posted in as many days! I’m on a roll!

In truth, the recipes I’m posting this week are all in lead-up to a big post I plan to make next week, which will be referring back to all of them. It’ll be a fun one! Anyway, *this* post is all about sushi sauce.

We love making sushi at home. While we do tend to stick to a certain few items (Tuna and/or salmon, usually with avocados, cucumber, and/or mango), sometimes we like to branch out and have a bit more fun with it – especially if we’re feeding more than just us.

These sauces are super quick and easy to make, and can make the spread a little more polished and impressive, when entertaining. While each has a roll or two that they’re traditionally served with, it can be fun to play around with, finding new roll combinations that taste amazing.

The Dynamite and Mango sauces are gluten free by default, to make gluten-free eel sauce, just be sure to use a gluten-free soy sauce.

Dynamite Sauce

This is a very versatile sauce. It’s a great drizzle for “spicy” rolls (and can be used to mix in with fish to make spicy filling), but is also great to give a kick to any roll

½ cup mayonnaise
2+ tbsp Sriracha hot sauce

Whisk together ingredients until well combined and uniform. Taste, add more Sriracha if you like. Chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

*****

Mango Sauce

We love this one over tuna based rolls and vegetable based rolls in particular

1/3 cup rice vinegar
1/3 cup sugar
1/2 tsp salt
1 large ripe mango
2 Tbsp vegetable oil

In a small saucepan, whisk together vinegar, sugar, and salt. Bring just to a simmer over medium heat, whisking constantly until sugar is dissolved. Remove from heat, cool to room temperature.

Peel and seed the mango. Chop mango flesh into chunks, place into a blender with cooled vinegar-sugar mixture and vegetable oil. Blitz until very smooth, chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

*****

Eel sauce

Traditionally used for eel rolls, this sauce is great on any roll that has a robust or complex flavour. For big fans of eel sauce, it works on almost anything – but can overpower the flavour on rolls with more mild fish

1/2 cup soy sauce
1/2 cup white sugar
1/2 cup mirin (Japanese sweet wine)

Combine all three ingredients in a small saucepan, whisk well. Bring to a boil over medium-high heat, reduce heat, and simmer gently until sauce volume has reduced to about 3/4 cup. (If you boil it hard, you will end up with a caramel, not a sauce!)

Remove from heat, allow to cool to room temperature. Once cooled, transfer to fridge and chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

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.

Chicken Satay Recipe – Gluten Free

Chicken Satay is one of those dishes that is SO close to being gluten-free… but isn’t.

The soy sauce included in both marinade and dipping sauce renders restaurant satay inedible to most with gluten issues. It’s such a small thing, yet ends up meaning that most restaurant-made satay is off limits.

So, if you’ve got to make it at home, best start with an amazing recipe! This is one of the recipes from Beyond Flour 2.

“The chicken stays nice, tender, and juicy from this marinade, and the dipping sauce is perfect for it – It compliments the chicken so well, and is amazing on its own – I feel like I could just take a spoon and eat it by itself. I could live on this.” – my husband’s view on it.

The sauce can be made ahead, or just as you’re grilling the chicken. I like to serve the sauce hot, but it can also be served cool if you like – you’ll just want to thin it with a little extra chicken stock, as it thickens when cold.

Chicken Satay

Serves 2-4 people

2 lbs boneless skinless chicken breast

Marinade:

1 cup Coconut milk
2 Tbsp Olive oil
1 Tbsp Gluten-free soy sauce
1 Tbsp Lime juice
1 Tbsp Light brown sugar, packed
2 Garlic cloves, pressed or minced
1 tsp Curry powder
Salt and pepper

Sauce:

1 cup Coconut milk
1/2 cup Peanut butter
1/2 cup Chicken stock
1 Tbsp Lime juice
2 Tbsp Light brown sugar, packed
2 tsp Curry powder
2 tsp Gluten-free soy sauce
1 tsp Fish sauce
1 tsp Pepper flakes
1 Garlic clove, pressed or minced

Cut chicken breasts into relatively uniform strips, about 1.5″ across. Place in a bowl for marinating (Ideally with a lid), set aside.

Whisk together all marinade ingredients except salt and pepper, taste. Season with salt and pepper to your liking. Pour marinade over chicken strips, gently turning to coat well. Cover and refrigerate for at least 5 hours.

In a medium saucepan, whisk together all sauce ingredients. Bring just to a boil, turn heat down, and simmer for 5 minutes.

Soak wooden skewers in hot water for 30 minutes, before threading with chicken strips. Spray grill with nonstick spray, grill until cooked through- juices should run clear. Serve hot, with sauce

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.

Gyoza / Potstickers Recipe

Gyoza… what is there to say about gyoza?

Done right, these are supremely addictive. Yes, they’re supposed to be an appetizer, usually served 3-5 pieces per person… but I’ve lost count of how many times we’ve made a meal of them. (No, I’m not admitting to how many constitute a “meal”, either!). They’re ingredient-intensive and a bit of work, but SO worth it!

I love gyoza with a ton of flavour, so I developed this recipe with that in mind. The filling can be made a day ahead, just keep it well chilled. Finished gyoza can be frozen before frying/steaming – just be sure to allow them to thaw completely before cooking.

If you’re looking for a gluten-free recipe for Gyoza, look no further than my first gluten-free cookbook, Beyond Flour.

(Fun fact: The photos you’re looking at in this blog entry are actually of the gluten-free ones!).

Homemade Gyoza
Makes about 40

1/2 head Napa cabbage, finely shredded
1 tsp salt
1 1/2 lbs ground pork
1-2 Tbsp grated ginger
5 garlic cloves, pressed or minced
2 green onions, finely chopped
1-2 Tbsp sesame oil
1 tsp crushed chilies
1/2 tsp tsp sugar
1/2 lb raw shrimp, peeled, deveined and finely chopped/shredded
Gyoza/potsticker wrappers (about 40)
Sesame, olive, or vegetable oil

In a large mixing bowl, combine cabbage and salt, stirring to evenly distribute the salt. Allow to sit for 10-15 minutes – this will draw the moisture out of the cabbage. Once time is up, squeeze as much water out of the cabbage as you can, discarding the water. Place the squeezed cabbage back into the mixing bowl.

Add all remaining ingredients – aside from the wrappers and oil – to the bowl, and mix thoroughly. I like to use my hands for this – does a much better job of distributing everything than any mixing spoon will!

Cover and chill until ready to use.

To Assemble and Cook:

Roll filling into tight 1″ balls, placing one in the middle of each wrapper.

Use a finger/pastry brush dipped in water to moisten the edges of each wrapper. Fold the wrapper over the filling, creating a half circle. As you do this, try to push out as much of the air from the inside as possible – excess air can cause them to burst.

If you have a dumpling press, use it to seal and crimp the edges, or pleat the edges like this:



If you don’t have a dumpling press, you can fold and crimp the edges freehand. (It’s fussy though!)

Heat up 2 Tbsp vegetable, olive, or sesame oil in a frying pan – I prefer to use nonstick for this – and arrange a single layer of gyoza in the pan – not touching each other, frill side facing up. Cook until bottom side is nicely browned.

Alternatively: If you like your gyoza extra crispy, arrange them on their sides in the pan. Cook until the first side is nicely browned, flip and brown the other side before proceeding.

Once the bottom is browned to your liking, pour 1/3 cup of warm water into the pan, and quickly cover with a lid. Cook for 2-3 minutes without removing the lid.

After 2-3 minutes, remove the lid and allow Gyoza to continue cooking until all of the water has cooked off. Repeat in batches, as necessary.

Serve hot, with Gyoza sauce

Gyoza Sauce

1/2 cup Gyoza sauce
1/4 cup Rice vinegar
1 tsp crushed chilies

Stir ingredients together, refrigerate til serving.

Extra crispy – fried on both sides

Traditional – Fried on bottom

Earl Grey Pie – Happy Pi Day! (Gluten-Free)

It’s March 14 – 3/14 – and first thing this morning, my husband rolled over and wished me a Happy Pi Day. You know, his favourite “holiday”.

Well, first thing that came to mind was a long string of expletives – for the first time since we’ve met (and I’m including the year following the tornado that destroyed – among other things – our kitchen!), I’ve completely forgotten about Pi Day. IN my defense, I’ve been swamped with development for More Than Poutine. This month has been ALL about developing recipes for Canadian junk food; most recently, that’s meant snack cakes. There is sugar everywhere, I can’t picture having added a pie in on top of everything.

… but I didn’t even post anything about Pi Day, leading up to today, on any of my social media. Not even so much as a share of my big “Pi Day is Coming, Are you Ready?” master list of Pi Day stuff. Kinda feeling like the worst wife AND worst nerdy blogger ever – I really dropped the 4/3πr^3 on that one!

Thankfully, his workplace is taking care of his pi day needs that I so woefully neglected, but I still feel bad. So, as my mea culpa to the universe, I will share my Earl Grey Pie recipe now! This recipe is one of the many fabulous gluten-free recipes in Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking, so if you’re gluten-free, or know someone who is, you should definitely check it out 🙂

If you don’t need this to be gluten-free, feel free to substitute a store bought pie crust, or one from of your favourite recipes. My go-to is my Great-Uncle Tom’s Pie Crust Recipe.

This is an elegant pie that isn’t cloyingly sweet – the Earl Grey flavour comes through well, and is really well suited for use in a pie!

We served it for some friends, and one of them – Derek – was almost in tears as he declared that “Everything is perfect with the world” after the first bite. When another friend joined us later, He told her that when she tries the pie, “The gates of heaven will open, and you will see everything”.

So. That happened.

I hope you enjoy this pie as much as Derek did! (And everyone else, really… his reaction was just amazing though! )

Gluten-Free Earl Grey Pie
Makes 1 pie

Crust:

1/2 cup Light buckwheat flour
1/4 cup Sorghum flour
1/4 cup Sweet rice flour
1/4 cup Corn starch
1 Tbsp Granulated sugar
1 tsp Xanthan gum
4 oz Cream cheese
1/4 cup Cold butter
Zest of 1 lemon
1 Large egg
1/4 cup Cold water

Filling:

2 Large eggs
1/2 cup Granulated sugar
1/3 cup Corn starch
1/4 tsp Salt
1 cup Milk
1 cup Heavy cream
3 Earl Grey tea bags
2 Tbsp Butter
Whipped cream, for serving

Measure flours, corn starch, sugar, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, lemon zest and egg, blitz a few times until mixture resembles gravel.

Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Preheat oven to 450 F (230 C), lightly dust your work surface with extra corn starch. Roll your crust out to about 1/4″ thick. Line a pie pan with the crust, trim the edges of the crust to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie.

Use a fork to prick some holes on the bottom of the crust. Chill in fridge for 15 minutes. Once chilled, bake pie crust for 10-12 minutes, or until golden brown. Remove from oven, allow to cool to room temperature while you prepare the filling.

Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.

In a small saucepan, bring milk and cream just to the start of a boil. Remove from heat, add tea bags, steep for 5 minutes. Remove tea bags, squeezing out excess liquid back into the pot. Bring cream up JUST to a boil once again.

Measure about 1/4 cup of the hot cream mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another 1/4 cup of hot cream.

Remove saucepan from heat, pour remaining egg mixture into cream mixture, whisking constantly. Once fully incorporated and smooth, return to heat. Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, stir in butter until melted and smooth. Cool to room temperature.

Spoon filling into prepared crust, cover with plastic wrap. Chill until set, about 3 hours. To serve, top with whipped cream.

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.

Reuben Buns – Recipe

About a week ago, I decided to treat my husband to a batch of my Buffalo Chicken Buns. Cooking with wheat flour is a rare occasion in this house… partially because breathing it in makes me miserable for a day or two, and partially because the cleanup (allergens!) is such a pain.

This weekend, I took advantage of having procrastinated on that cleanup, to finally make a recipe I’d thought up for him, and hadn’t gotten around to actually *making*. Going on the theme of a cinnamon bun inspired savoury roll, this one is based on one of Porter’s favourite sandwiches: The Reuben.

The dough is flavoured like a rye bread, while still being soft enough to be appropriate for this application. The filling consists of traditional Reuben fillings: Corned beef, sauerkraut, and Swiss cheese, and the finished bun is drizzled with Thousand Island (our preference) or Russian (traditional) dressing.

As he’s not able to eat beef or pork anymore, I had to substitute fake pastrami from The Herbivorous Butcher, which worked well for his needs.

It’s a fun – and convenient – take on a sandwich. One batch of this made his work lunches for the week, all individually wrapped and ready to go. Unlike sandwiches made ahead, these do not get soggy, so long as you drain the sauerkraut well.

In other news, development and photography for More Than Poutine is coming along very well! We have just a little more than 3 weeks left in the campaign, and we’re working on our first stretch goal – adding more recipes. Be sure to check it out, back the campaign, and share it with your friends!

Reuben Rolls
Makes 6 giant buns

1 3/4 cups warm – not hot! – water
4 tsp yeast
1 Tbsp brown sugar
2 1/2 cups all purpose flour
1 cup Rye flour
2 Tbsp Caraway seeds
2 tsp salt

2 cups finely shredded Swiss cheese
1/2 lb corned beef
1-2 cups WELL DRAINED sauerkraut

Stir yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

In a large mixing bowl, combine flours, caraway seeds and salt. Pour in yeast mixture, stir well to combine. Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
(OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)

Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise in a warm place for one hour, or until doubled in size.

Once dough has doubled in size, roll out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.

Scatter half of the cheese across the rolled dough, avoiding the very edge of the rectangle. Evenly layer corned beef over cheese, again avoiding the very edge. Scatter drained sauerkraut over meat, top with remaining cheese.

Starting with one of the shorter edges, tightly roll the dough up. Generously grease or spray a 9x 13″ baking pan.

Using a very sharp knife, slice the roll into 6 even rounds. Carefully place each roll into the pan, spacing them evenly.

Cover pan with plastic wrap, allow to rise one more time – about an hour. While waiting for the buns to rise, heat oven to 375F.

Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.

Allow to cool for a few minutes, if you’re patient. Serve hot, preferably with a drizzle of Thousand Island or Russian dressing! (Hey, the whole idea was themed around cinnamon buns, may as well continue that thought in serving them!)

Creamy Creole Soup with Gluten-Free Cornmeal Dumplings Recipe

I’ve mentioned before that I get really “If you give a mouse a cookie” about things.

Home decor? We went from “Need to tile the bathroom” to “let’s tile a subtle Fibonacci sequence into the wall” to “.. and Pi on this other wall!”, to… 159 digits of pi tiled into our kitchen backsplash.

Costuming, cooking, whatever. I’ll have a simple idea, and by the time I’m done with it… Yeah.

So, when we were grocery shopping one morning, one of the things on the to-make list for photographing Beyond Flour 2 was cream of shrimp soup.

… But then I wanted some kick.

… And then I decided to do it Creole. Oh, that needs a deep dark roux!

… So of course I had to add andouille sausage.

… Also in the mood for dumplings. Let’s go with cornmeal ones!

Came home, developed the recipe, had it for breakfast. Teetering on the edge of a food coma now… Ooh, it was SO good. No longer anything resembling cream of shrimp soup… But SO much better!

This recipe is VERY adaptable. Since creating it, my husband has developed an intolerance for beef and pork… so we use poultry-based Andouille sausage. Sometimes we can’t find that, so we use a turkey based smoked sausage coil. Sometimes we’ll swap the shrimp out entirely, and replace it with a couple lbs of chopped up chicken breast (We brown it in the olive oil, before browning the sausage). Chicken or vegetable sauce can be swapped in for the shrimp stock. Sometimes we skip the dumplings altogether!

No matter which way we go with it, this is a creamy, delicious, VERY satisfying and addictive soup.

Creamy Creole Soup with Gluten-Free Cornmeal Dumplings

Makes about 6 servings

1 lb Andouille sausage
2 Tbsp olive oil
1 green pepper
1 medium onion
3-4 stalks celery, Star Trekked
4 cloves Garlic
1/4 cup Tomato paste*
4 cups shrimp stock
1/2-1 tsp cayenne
2 tsp black pepper
½ tsp dried sage
1/4 tsp thyme
Salt, to taste
½ cup butter
½ cup White rice flour
2 cups Heavy cream

2/3 cup Light buckwheat flour
1/3 cup Millet flour
1/3 cup yellow cornmeal
2 Tbsp finely chopped green onions
2 Tbsp finely chopped parsley
2 tsp Tapioca starch
2 tsp Baking Powder
1/2 tsp Salt
1/4 cup Shortening or butter
3/4 cup Milk or buttermilk

1 lb raw shrimp, deveined and shelled

Chopped fresh parsley for garnish (optional)

Slice the skin of each Andouille sausage, emptying the meat into a large pot. Break it up into bite sized chunks, and drizzle the olive oil over it. Cook over medium high heat until sausage is well browned.

Add pepper, onion, and celery to the pot, saute for 2 minutes or so. Add garlic and tomato paste, continue cooking until tomato paste is browned and fragrant. Add stock and spices, stir well.

In a small pan, melt butter. Add rice flour, whisk until smooth. Cook, stirring constantly, until this roux turns a nice mahogany colour. Slowly and carefully, add heavy cream – it will sputter at first. Whisk mixture as cream gets added, continue whisking until smooth.

Add cream mixture to main pot, stirring to fully incorporate it. Turn heat down to medium and keep at a simmer while you prepare the dumplings:

In a medium sized bowl, mix together flours, cornmeal, green onion and parsley, tapioca starch, baking powder,and salt. Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk.

Add shrimp to soup pot, stir gently. Immediately drop rounded tablespoons of dumpling dough into boiling soup. Cover and simmer for 15 minutes WITHOUT LIFTING THE LID. Serve hot, garnished with parsley if desired.

* Note: My original recipe – as published in Beyond Flour 2 – called for a whole 12oz can of tomato paste. I’ve since decided that I like it even better with a little less tomato paste. You can use the full 12 oz if you’d like. Just a head’s up: Photos represent the 12oz usage… making this recipe with 1/4 cup of tomato paste results in a more … subdued… colour! 🙂

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.