Smoked French Fries Recipe

Sometimes, laziness is the mother of invention.

A couple weeks ago, I was deep frying something for Hedonistic Hops – wings, if I recall correctly. The recipe shoot was doubling as supper, and we hadn’t really planned on a side, outside of a couple artistically placed celery sticks.

We did have some leftover smoked potatoes in the fridge, however. I didn’t feel like pan frying them as hashbrowns – how I normally serve smoked potatoes – so I sliced them up into makeshift fries and deep fried them.

Holy. Mother. Of. God.

I’m not even as much into smoked foods as my husband is, and these were AMAZING. Definitely some of the best fries I’ve ever had! The smoke flavour was retained even after deep frying – without being overpowering – and they had an amazing texture. Tons of character!

So, we HAD to actually do up a recipe for them… and here it is! Enjoy!

Smoked French Fries

Potatoes*
Wood chips of choice (we use Jack Daniels chips)
Salt
Frying oil

Wash potatoes, slice into your choice of shape – regular fries, steak cut, wedges, disks … whatever. Arrange on smoker racks, allowing a little bit of space between each fry.

Smoke – following your smoker’s directions – for 1 hour at 225F **. Allow to cool to room temperature.

Heat oil to 360 degrees F

In small batches, cook fries for 10 minutes. This will NOT brown them, merely cook them. As each batch comes out, put aside.

Once all fries are par-cooked / blanched, turn the heat up to 375, and allow oil to reach temperature. In small batches, re-fry the potatoes until browned and crispy, about 3-5 minutes per batch.

Yes, it seems a little involved – but this is how to get fries that are cooked all the way through, and crispy on the outside!

Remove to paper towels to drain a little, season with salt, and serve immediately.

* Make more than you think you’ll need. You can use any type of potato for this – even sweet potatoes. Russets are most popular for traditional fries.

** This can also be done on a charcoal grill. Use indirect heat, watch the temperature carefully.

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.

Basil, Roasted Red Pepper, and Asiago Bread Braid

Late last week, the forecast for the weekend was looking great, so we decided to drop everything and catch up on some photo shoots. I had a few costume commissions I hadn’t had pro shots of yet, so we picked two locations and contacted everyone who had costumes suitable to them: one superheroes set, and one wintery location. It was a bunch of work to organize people, logistics, model releases, etc.. but the results were fantastic – I have some preview pics up on my Facebook page, here.

ANYWAY.

I have a “family discount” with my fabulously talented husband when it comes to his photography. This time, he asked to be paid in homemade bread. Bread that I can’t have, due to my gluten issues… so he’s been deprived of it for a while.

I decided to create a very special bread recipe just for him, utilizing a few of his favourite flavours… all done up in a visually stunning way. I made three different batches of dough, rolled, braided, and coiled them.. and it was a HUGE hit. The technique used for rolling the dough before braiding it results in almost a “pull apart bread”, and the garlic butter adds a great, complimentary flavour to all three doughs.

It’s a bit of effort and makes a ton of bread – 4 decent sized loaves! – but trust me when I say that it’s not hard to find some friends who are excited to take a loaf off your hands! This is totally worth the effort. This makes a soft, flavourful, and gorgeous bread… and with the red, white, and green colouring, it would be a pretty addition to any holiday table!

Excuse the crappy in-progress photography. I had to take cell phone pics, as my photographer was busy building my kitchen 🙂

Basil, Roasted Red Pepper, and Asiago Bread Braid
Makes 4 loaves

Asiago Dough

1 1/3 cup Warm water
2 Tbsp Honey
2 Tbsp Yeast
4 cups Flour
1 cup finely shredded Asiago cheese
1/3 cup + 1 Tbsp Olive oil

Add honey to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

In the bowl of a stand mixer fitted with a dough hook, combine flour, cheese, 1/3 cup olive oil, and foamy yeast mixture. Mix on low speed till well blended, then turn speed up a bit and let it “lazy knead” for 5 minutes or so. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water.

Put 1 tbsp olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

Basil Dough

1 1/4 cup Warm water
2 Tbsp Honey
1/2 tsp Salt
2 Tbsp Yeast
1/3 cup + 1 Tbsp Olive Oil
1 cup packed fresh basil leaves
4 cups Flour

Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

While yeast is hydrating, combine 1/3 cup olive oil and the basil leaves in a food processor or blended, blitz until smooth.

In the bowl of a stand mixer fitted with a dough hook, combine flour, basil olive oil, and foamy yeast mixture. Mix on low speed till well blended, then turn speed up a bit and let it “lazy knead” for 5 minutes or so. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water.

Put 1 tbsp olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

Roasted Red Pepper Dough

1 cup Warm water
2 Tbsp Honey
1/2 tsp Salt
2 Tbsp Yeast
4 cups Flour
3 Tbsp Olive Oil, divided
1/2 cup pureed roasted red peppers

Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

In the bowl of a stand mixer fitted with a dough hook, combine flour, 2 Tbsp olive oil, red pepper puree, and foamy yeast mixture. Mix on low speed till well blended, then turn speed up a bit and let it “lazy knead” for 5 minutes or so. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water.

Put 1 tbsp olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

————

Assembly

1 cup butter
1 Tbsp pressed or minced garlic

Put butter and garlic in a microwave safe cup or bowl. Heat until just melted.

Gently knead each of the doughs to deflate slightly, divide each into two equal sized balls. Work with one set of 3 different doughs, while leaving the other set covered with plastic wrap.

Roll one dough ball out to about 12″ x 15″ rectangle – I like to do this on a large piece of parchment paper. Brush with melted garlic butter, leaving a 1″ border unbuttered.

Roll one long side towards the other long side, taking care to keep it tightly rolled, and not just slidding in the butter as you go. Repeat with other two doughs in the set.

Use a sharp knife to cut each long in half, lengthwise. Be careful in handling – each 1/2 log consists of concentric semi-circles of dough now, and can be prone to sliding around. Also, be careful not to stretch them out of shape.

Working with one strip of each colour, secure the three strips together at one end and carefully braid them, taking care to have the cut sides facing up the whole way. Pinch strips together at the end.

Gently coil braid into a round loaf – I like to tuck the start of the coil under itself, to elevate the middle of the loaf a bit. Tuck the end of the coil under the load to secure.

Repeat braiding with rest of cut rolls, starting on a new piece of parchment.

Repeat rolling, buttering, cutting, braiding, and coiling on second set of dough, having each loaf on its own piece of parchment paper.

VERY LOOSELY cover each with plastic wrap. Start timing 30 minutes, preheat oven to 375 F.

Transfer each sheet of parchment / loaf to its own baking sheet. Don’t remove loaves from parchment!

Melt remaining garlic butter, gently brush over each loaf.

One or two loaves at a time, bake for about 35 minutes, or until golden brown.

Enjoy!

Next-Level Scalloped Potatoes

Today’s recipe has a bit of a weird inspiration/backstory – it all started with a Boxing Day trip to Walmart to snag cheapo gift sets for an upcoming party and gift swap.

It was early enough that the store was blissfully empty and quiet, but we were in a rush to get home and get to work. We decided to pick up a couple food items needed for the coming days. En route to pick up the cheapest, smelliest tuna they had (the cats prefer it that way!), I noticed something from the corner of my eye: Jalapeno cheddar instant scalloped potatoes. It kinda stopped me dead in my tracks- why hadn’t I ever thought to put jalapeno in scalloped potatoes. It was an epiphany!

We ALMOST bought it, but (at least!) one too many childhood experiences with dehydrated “Hamburger Helper” type potato products got in the way. Besides, we had potatoes and almost a litre of heavy whipping cream at home left over from other recipes, I’d just make my own from scratch.

After adding everything I wanted to it – beer, because I LOVE beer as an ingredient when it comes to cheese (even if I won’t drink beer as a beverage!), onions, garlic… it was amazing. The sauce almost didn’t make it to the potatoes, from uh.. “quality control”. 🙂

The smell coming out of the oven was maddening. Why is it that the recipes that put out the most tantalizing smells seem to start doing so the earliest in their cook times, and have the LONGEST cook times? I was very frustrated, and was pretty ravenous by the time it finished cooking – maybe not the best thing to make first thing in the morning, for breakfast!

Actually, I lie. It WAS the best thing to make for breakfast. SO GOOD. I love potatoes almost any way you could come up with making them (Yes, I live up to most stereotypes for my Irish heritage!), but this was WAY beyond any scalloped potatoes I’d ever had/made before. Hey, let me ask my husband for a 6 am, getting ready for work, several days after the fact food review!

“Well, they’re obviously much better than anything I’ve had from a box, all fancy and shit. I liked the little bit of zip from the 2 large jalapenos – it was great heat level for breakfast or lunch. For dinner, I like this a little more spicy so would add more jalapenos.”

So there you have it. “All fancy and shit”. 🙂

Enjoy!

Jalapeno Scalloped Potatoes
Makes ~ 8 servings

2-3 large jalapenos, seeded and finely chopped
1 small onion, finely chopped
2 cloves garlic, pressed or minced
1 Tbsp butter
1/4 cup white rice flour*
1 cup gluten-free beer*
3 cups heavy cream **
1 cup grated Monteray Jack cheese
Salt and pepper
4 lbs red potatoes, washed
Pan spray
1 cup grated sharp cheddar cheese

Preheat oven to 400 F

In a medium or large saucepan, combine jalapenos, onion, garlic, and butter. Sautee for a few minutes, until onion and peppers soften up a little. Add rice flour, whisk until well distributed and free of clumps.

Add beer, whisking well until smooth. Add heavy cream, continuing to whisk, until smooth. Bring to a boil. As mixture starts to boil, add shredded jack cheese, continue stirring until melted and smooth. Remove from heat, season with salt and pepper to taste.

Peel potatoes if you like – we don’t bother, we like the skins! – and slice VERY thinly. Spray a 9 x 13 baking dish, and layer about a third of the potatoes in there. Pour a third of the sauce over it, tilting the pan to let it seep through the layers.

Layer another third of the potatoes, pouring another third of the sauce over it. Repeat one more time, using up the remaining potatoes and sauce. Cover with foil.

Bake for 1 hour. Remove foil, return to oven for another 20 minutes. Remove from oven, scatter cheddar cheese evenly over the top, and return to the pven for another 10 minutes, or until nicely browned.

Serve hot!

* You can use regular flour and/or beer if you don’t need this to be gluten-free

** You can use Half and half or milk, if you prefer.

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.

No-Tomato Quinoa Tabbouleh Recipe (Gluten-Free)

I love quinoa. The taste is decent, and it’s a fun texture to eat. When I first started eating it like a decade ago, it was mostly in soups, as a healthier (and more fun!) alternative to noodles or rice. Sometimes I’d serve it on its own, almost like a rice… but it was only a few years ago that I started using it in what’s now my favourite application for quinoa: tabbouleh!

Even before discovering that I need to be gluten-free, I found that I actually preferred the taste and texture of quinoa to the traditional bulghur wheat used in tabbouleh.

Beyond being inherently gluten-free, this recipe was created with another need in mind – my husband’s utter hatred of tomatoes. I wanted a tabbouleh I could share with him, rather than hoard for myself. So: red peppers.

Usually, I’d consider this more of a summer thing, but I’ve been craving it lately, so did up a batch yesterday. Sitting here on Christmas eve munching on some… it has green, red, and mint involvement. I’m officially declaring it holiday canon.

So say we all?

No-Tomato Quinoa Tabbouleh

1 cup uncooked quinoa
2 red peppers, seeded and chopped
2 cucumbers, peeled, seeded, and chopped
4 green onions, thinly sliced
1 bunch parsley, chopped
1 bunch mint, chopped
Zest and juice of 1-2 lemons (1/3-1/2 cup fresh juice)
1/3 cup olive oil
3-4 cloves garlic, pressed or minced
2 tsp salt
1 tsp pepper

In a pot, bring quinoa and 2 cups hot water to a boil. Cover, reduce heat to low, and simmer for 10-15 minutes or until all the water is absorbed. Stir well, remove from heat, and transfer to a mixing bowl to cool a bit.

After 10-15 minutes, toss to fluff. Add peppers, cucumbers, green onions, parsley, mint, and lemon zest. Stir to combine.

In a separate bowl, combine remaining ingedients, whisking to combine well. Pour over salad, toss to combine. Cover and chill for at least 3 hours before serving.

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.

Maple Bourbon Glazed Carrots Recipe

This weekend, we celebrated Thanksgiving. I may live in the USA, but I’m Canadian, and Thanksgiving happens in early October!

We’d decided early on that we’d be having a ham for this Thanksgiving, and turkey for my husband’s (American) Thanksgiving. Mashed potatoes were a given… but I had NO idea what kind of a vegetable I wanted to serve. I decided that I’d cruise the Minneapolis Farmers Market a couple days before, and see what inspired me.

As it turns out, inspiration hit in the form of a @mplsfarmmarket tweet – a picture of gorgeous purple and white carrots! I decided to do a up a glazed carrot recipe, featuring a variety of carrots. I decided that it would be a maple glaze, because, you know, Canadian. At the very last minute, I decided it would be a maple-bourbon glaze – and by last minute, I mean that my husband ran to the store to pick up some bourbon JUST after I got the carrots cut, and the potatoes were boiling away!

These were amazing – be sure to make more than you think you’ll need, as they disappear QUICKLY.

Maple Bourbon Glazed Carrots

3 lbs mixed carrots
1/2 cup unsalted butter
1/2 cup pineapple juice
1/4 cup maple syrup
1/4 cup bourbon*
1/4 cup brown sugar
Salt and pepper

Wash and/or peel your carrots. For ours, I peeled the white and orange carrots, and scrubbed the purple ones – peeling will remove that pretty purple colour from the outside!

Using a sharp knife, carefully slice the carrots into round (straight across) or oblong (on a bit of a diagonal) disks, 1/8-1/4″ thick. (Aim for uniformity – they’ll cook more evenly!). Add to a heavy, medium pan, along with remaining ingredients.

Bring to a boil, turn heat down to medium, and simmer – stirring occasionally – until glaze cooks down and carrots reach desired tenderness – between 10-20 minutes, depending on thickness and personal taste.

Serve hot!

* Bourbon is a spirit that is tends to be distilled from – in part – fermented wheat. While it doesn’t cause a reaction in MOST people with gluten sensitivities – and the leading Celiac associations have deemed it gluten-free – a few experts disagree. If you have noticed a reaction, or just want to play it extra safe, it could be a good idea forgo the bourbon in favour of juice, rum or brandy.

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.

Hoppy Citrus IPA Glazed Wings

Eek, it’s been over a week since I posted my Hoppy IPA BBQ Sauce Recipe… guess I should get to posting the other deliciousness that resulted from that day in the kitchen!

While the BBQ sauce was kind of a last minute “Ooh, you know what we should try making?” thought, these wings were a recipe idea I’d been tossing around in my head for a WHILE. We were actually in the grocery store buying ingredients to make these, when having the idea to make BBQ sauce!

I’ve said it before… I’m not a fan of drinking beer, but I do LOVE it as an ingredient. That BBQ sauce was amazing, Jalapeno Beer Peanut Brittle is probably my favourite brittle ever, and I frequently use beer as an ingredient in soups, fondues, sauces, etc. In these wings? Completely fantastic! The flavours went together so well, complex but coherent, and definitely unique. It was sweet and savoury with a little heat and a little bit of bitter hop bite – perfectly balanced, and so, SO good.

Let me share what the hop heads had to say about it, though:

“I would first like to say, I love hops, the more hoppy the beer the better. I however have never had anything really made with hops beyond a hop candy sold from my local brewing supply shop. I was excited for my first dive into cooking with hops, also nervous, I had never really heard of anything besides a tasty beverage made with hops.

Hop wings! These little treats were deep fried chicken wings and drummies, they were covered lightly in a light orange glaze, they looked really good. My first bite was a great crisp feel followed by first a nice honey taste, followed with the fresh taste of citrus from an orange, it was then all combined at the end with the bitterness from the hop. Very much like a very good beer the taste had the distinct front, middle and end tastes you would expect. It was truly delicious!”Trevor

“These hop wings are delicious! The flavors explode in your mouth, with sweet honey and orange popping up first and the slightly bitter citrus finish with a little bit of spice. I tore through my wings super fast, this is an addictive sauce! It’s not simply a variation of another sauce or a replication of a commercial sauce, this stands out on its own so well. I love trying new flavors of wings, but this is one where I’d keep coming back to it over and over, it quickly became my favorite.” – Porter

An interesting note about my husband: He has some weird “top of the food chain guilt” thing going on. He doesn’t mind eating meat, he just doesn’t want to be reminded that it used to be an animal… so he hates eating food off the bone, etc. I think this is the first time I’ve seen him seem totally OK with eating non-boneless wings!

A note about hops: While we used fresh hops – as that’s what we had readily available – you can also use dried. Use about half as many, if you’re going with dried. Dried (and sometimes fresh, too!) hops are available from home brewing supply stores everywhere.

Hoppy Citrus-IPA Glazed Wings

Vegetable Oil for deep frying
4 lbs chicken wings & drummies
Salt
1 cup IPA of choice
1/2 cup fresh hops, divided (We used Centennial)
1 cup liquid honey
1 jalapeno, finely chopped
2 cloves garlic, pressed or finely minced
Juice and zest of 1 orange

Heat oil 375 degrees F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3″ deep. Sprinkle chicken generously with salt, allow to air dry while preparing glaze.

In a medium saucepan, bring IPA and 1/4 cup of the hops to a boil. Turn heat down to medium-low, simmer until it has reduce to about half the original volume. (Just eyeball it!).

Once IPA has reduced, add honey, jalapeno, cloves, orange zest/juice, and a pinch of salt. Bring back up to a simmer, simmer for about 10 minutes. Add remaining hops, simmer for 5 more minutes. Pour glaze through wire strainer, discarding solids left behind. Return to pot and keep warm while preparing chicken wings.

Fry chicken wings in batches of about a dozen pieces each – allowing oil to come back up to temperature between each batch – until golden brown. (About 10-15 minutes per batch). Transfer fried wings to a large bowl, toss with glaze, and serve hot!

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!

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Marie’s Pasta Salad Recipe

So I have a weird confession to make: Although I’m not a picky eater by ANY means, I’ve always hated pasta salad. Early on, the pasta salads I’d been exposed to were gross – way too sweet, or salty, or the pasta was too firm, or the sauce was too bland. Up until very recently, I’ve completely avoided pasta salad since I was probably about 12 years old or so.

Recently our friend Trevor (Who you may know as “Mr J” – and if you don’t, you probably should!) brought a tub of deli macaroni salad to one of our potluck parties. My first – completely internal, as I was NOT raised by wolves! – instinct was “blech.. macaroni salad!” (Sorry, Trevor!)… until I noticed that it had cubed cheese in it. I’d never seen that before. Curiosity piqued, I tried a bite.. and it was actually pretty good!

Flash forward a few weeks, to earlier this week. My “stress cooking” reflex was triggered, and I was right in the mood for more of that pasta salad. I decided to make pasta salad for the first time in my life… loosely based on that deli one, but tweaked to be a bit more to my tastes.

First off, I ditched the macaroni for Rotini, simply because it’s more fun to eat it. I couldn’t remember what all was in the salad, so I went with celery for crunch, red pepper for colour, and green onion because I love it.

I based the dressing off of my awesome coleslaw, making sure to not let it get too sweet. Oh, it was GOOD. We went through the whole batch embarrassingly quickly.

A few notes:

1. For the best pasta salad, you want the pasta to actually cook to soft, not just al dente – this allows the pasta to better absorb the flavours from the dressing.

2. Aside from the pasta, this recipe is gluten free. To make a gluten free pasta salad, I recommend using brown rice pasta, and carefully watching it as it cooks – don’t let it get to the point of falling apart!

3. My husband thinks it would be even better with peas added to it. I think that triggers my “macaroni salad is gross” instinct, but who knows… I’m not exactly a connoisseur of pasta salad! If it sounds good to you, go for it!

Enjoy!

Marie’s Pasta Salad Recipe

1 lb uncooked Rotini pasta*
3 stalks celery, chopped
5 green onions, thinly sliced
1 red bell pepper, chopped
8 oz mild cheddar cheese, cubed
1 1/2 cups mayo
1/3 cup cider vinegar
2 Tbsp sugar
1 1/4 tsp salt
1/2 tsp celery seed
3/4+ tsp pepper (to taste)

Cook pasta according to package directions, but adding a few minutes to the boil time. Drain, and rinse well with cold water until cool. Set aside.

In a large mixing bowl, combine celery, green onion, pepper, and cheese, tossing to mix well and break up any cheese cubes that are stuck to each other. Add cooled pasta, gently toss to combine.

In a separate bowl, combine all remaining ingredients except pepper. Pour over pasta salad, gently toss to completely coat. Season with pepper to taste.

Cover and chill for at least 2 hours before serving.

* This amount of dressing is perfect for Rotini, which has a lot more surface area than most pastas. If you’d like to use a different pasta, you’ll likely need less dressing. Start with about 2/3 of the dressing this makes, and add more if you like!

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.

Sweet Corn Bruschetta Recipe, from Sweet Corn Spectacular

Hey, remember how I wrote “Sweet Corn Spectacular” – a cookbook all about fresh sweet corn – for the Minnesota Historical Society last year?

Well, guess what? Not only is it sweet corn season once again (*Cough* you should totally buy my book *Cough*), but the book is featured in the August edition of Midwest Living! Check it ouuuuut!

CornBrushcetta3

Pretty slick, eh?

Figured I’d celebrate by sharing that same recipe with you all: Sweet Corn Bruschetta!

This recipe is simple, elegant, and easy to tinker with. It’s beautiful and delicious with the most simple of balsamic vinegars… but is *mind blowingly amazing* if you can get your hands on peach balsamic vinegar.

Sweet Corn Bruschetta

4 ears sweet corn, husks removed
1 Tbsp honey
1 Tbsp granulated sugar
3 Tbsp balsamic vinegar of choice
1/4 cup fresh basil, cut into think strips
Salt
Pepper
1 baguette
~ 1/4 cup olive oil
~8 oz goat cheese

Using a sharp knife, carefully cut kernels off the ears of corn. In a large bowl, combine corn kernels, honey, sugar, and balsamic vinegar, tossing to coat. Stir in basil, season with salt and pepper to taste.

Cut baguette into 1/4-1/2″ thick slices – I like to cut them at a bit of an angle. Brush both sides of each bread slice with olive oil, arrange on a broiling pan.

Broil bread slices for 3 minutes, flip them all over, and broil for another 2 minutes. Remove from oven, spread each slice with some goat cheese, top with corn mixture. Serve immediately!

Variations:

– Add in diced fresh tomato
– Try chili flakes, for a bit of a kick
– Try different fresh herbs – dill, tarragon, parsley, thyme, mint, cilantro…
– Add a pressed garlic clove
– Swap the goat cheese for mascarpone, ricotta, or cream cheese
– Add a little finely chopped onion

Best Coleslaw Recipe EVER!

A couple of months back, I accidentally developed the best coleslaw recipe I’ve EVER tasted.

I was right in the middle of developing recipes for “Beyond Flour“, my upcoming gluten-free cookbook. I’d just perfected a recipe for fried chicken… but fried chicken is just so brown and blah when it comes to photos.

In considering how I’d want to set the plate for photography, I decided that what it needed was probably coleslaw. Regular coleslaw adds a little colour, and you can have a bit more if you add, say, carrots.. but I wanted a LOT of colour. So, I decided to whip up a coleslaw just for the photo, with the focus being on bright colours. I had no plans to actually include a recipe for it, it was basically going to be a prop… almost like using a garnish to bring some colour.

Well, I’m really glad that I actually wrote down what I did, because it was FABULOUS. Not only was it gorgeous, it had amazing texture and a ton of flavour.. as well as a bit of kick. It was perfect!

This recipe will be included in the cookbook, but I want to share it with you now, so you get some mileage out of it for summer parties. SO GOOD.

Enjoy!


Marie’s Colourful Coleslaw

1 small savoy cabbage, thinly sliced
1 1/2 cup shredded purple cabbage
1 carrot, peeled and grated
2-3 red anahem peppers, thinly sliced/ribboned
2 green onions, thinly sliced on a diagonal
1 cup mayo
1/2 cup cider vinegar
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed

In a large bowl, gently toss prepared cabbages, carrot, peppers and green onions. Set aside.

In a separate bowl, whisk together remaining ingredients. Pour over vegetables, toss to coat evenly.

Cover, chill for at least 1 hour to let flavours mingle. Serve cold.

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.

Roasted Cauliflower Soup with Smoked Serrano Drizzle

This past weekend, we decided to attend the Minneapolis Farmers Market right after it opened at 6 am. It was still dark out, so the market was all lit up under the canopies – we didn’t even know they did that.. it was beautiful! The air was crisp and fresh, the moisture from the recent rain really carried the scent of the fresh produce through the air, and it wasn’t crowded or noisy at all. We were able to enjoy the feel and smell of the air, without the sensory overload of noise and crowd… By far my favourite farmers market experience to date!

Without having to rush to get away from noise, we were able to stroll the aisles, buying a TON of produce. I had it in my head that I wanted to go on a soup making binge, and we walked away WELL equipped for it!

The two soups and the stew I made this weekend were all fantastic, but this one stood out for its ease and simplicity.

This roasted cauliflower soup took very little effort – and not many ingredients – but became an instant favourite. I basically wanted to make a soup version of cauliflower mash, but roasted. Roasted onion and garlic adds flavour and complexity, and the white wine brings just a touch of acid and refinement to it. The thick, creamy texture of the soup is accented with a drizzle of smokey serrano pepper oil… oh, this is GOOD.

While it’s easy enough to make pepper oil by infusion, I wanted something quick and easy… and wanted to use what I had on hand.

I love, love, LOVE hot pepper powders! We pick them up at our local homebrew supply store – Midwest Supplies – who stocks them as part of their hot sauce supplies. My favourite lately has been their Smoked Serrano Powder, but I’ve always loved their jalapeno powder. (You may remember it from my husband’s “Epic Popcorn” recipe!). Seriously, pick up a few powders – they do mail order! – and have fun with them.

Anyway.

Stirring the powder into the oil is quick and easy, but’ll probably make purists cringe. Whatever.

This makes a fair amount of the oil, but it keeps well in the fridge – just stir well before use. You can drizzle as much or little of the oil as you want – pretty, kinda fun to be able to customize, AND the smokiness really works well with this soup.

Enjoy!

Roasted Cauliflower Soup with Smoked Serrano Drizzle

2 heads cauliflower
1 onion
3-4 cloves garlic, peeled
Olive oil
Salt and pepper
3 cups chicken broth*
1 cup milk
1/2 cup dry white wine
1 cup heavy cream

1/2 cup olive oil
2 tsp smoked serrano powder

Preheat oven to 400F, line a baking sheet with parchment paper or foil.

Remove any leaves from the cauliflower, chop into large florets. Peel and slice onion, peel garlic. Arrange cauliflower, onion, and garlic on baking sheet, drizzle generously with olive oil, sprinkle with salt and pepper. Roast for about 50 minutes, stirring every 15-20 minutes or so until golden brown.

Transfer roasted veggies and garlic to a large pot. Add chicken broth, milk, and white wine, mash lightly with a potato masher. Bring almost to a boil, turn heat down and simmer for 20 minutes.

Puree soup mixture until smooth – you may need to do this in batches, depending on the size of your food processor or blender. Transfer smooth puree back to the pot, add heavy cream and stir well. Season with salt and pepper, to taste.

Stir smoked serrano powder into oil, drizzle over individual servings of soup.

* We used this amount of chicken broth, knowing we like our soup THICK. If you’d like a thinner soup, just add a bit more chicken stock!

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.