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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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.

Boneless, Meatless “Ribs” in Asian Inspired Sauce

You know how Murphy’s Law rules my life?

Open a cake business… turn up with a gluten allergy

Buy a house.. gets hit by a tornado a couple months later.

Well, we can add a new one to the list.

My husband and I have been slowly coming to the conclusion that he needs to go vegetarian. I’ll spare the gory details, but just know that life will be better for both of us.

As someone who gets pretty sick if I go more than a few days without animal protein, my main concern was him getting enough protein on this new eating plan. We did a ton of research – decided that tempeh was better for him than tofu, for example – and went to a local “vegan butcher” to try some fake meats, which actually have a ton of protein.

The good news was that he loved fake ribs. The bad news? They cost more per pound than actual steak does!

More research turned up the fact that the “best” fake meats are made from vital wheat gluten. As a point of interest here, regular flour is about 12% gluten, vital wheat gluten is a “flour” made up of about 80% gluten.

So, you know… SUPER GLUTEN.

SO I figured, “whatever, I don’t have to eat it, we’ll just have to be extra careful in the kitchen”, and bought some to play with. Opening the first bag of it caused a big plume of gluten to blow up right in my face. I was sick for a few days and wanting to claw my own face off. Awesome.

We learned from that, and now keep a HEPA filter mask and gloves in the kitchen, for making these things.


The things I do for him…

ANYWAY. Now that I’ve bemoaned how awful the stuff is…

After a few trial batches,starting with what seems to be the default ingredients and method for making seitain – the wheat based fake meat – and adjusting from there, I turned out a batch that had him happily declaring that he likes the stuff MORE than actual meat.

… I have no idea how to take that.

To be fair, though, the Asian inspired sauce I came up was completely insane. As in, we’d totally do shots of it, had we not had actual food to cook with it *right there*. It was just a bit of this, “hey, do you want some ginger in here? OK…”. SO glad I wrote it all down as I went!

So, if you’re an actual carnivore like me, know that this sauce is amazing and would go well on basically any meat or vegetable. It’s great on beef, pork, and even fresh tuna.

I can’t speak to the taste of the ribs, myself, because I value my health. 🙂 I would imagine that moldy old gym shoes would taste amazing if marinated in this sauce, however, so I’m going to go ahead and believe Porter that they’re pretty decent!

Asian Inspired Rib Sauce:

Makes about 1 cup

½ small onion, chopped
1/4 cup soy sauce
1/3 cup packed brown sugar
2 Tbsp Sesame oil
1 Tbsp rice wine vinegar
1 Tbsp Sriracha
3 cloves minced garlic
½ tsp black pepper
1 tsp grated ginger
1 Tbsp sesame seeds

Add everything except sesame seeds to a blender or food processor, blitz until very smooth. Stir in sesame seeds, chill until ready to use.

Boneless, Meatless Ribs

Makes about 2 servings.

1 cup vital wheat gluten
2 Tbsp Nutritional yeast
1/4 tsp smoked serrano powder
2 tsp onion powder
1 tsp garlic powder
½ tsp pepper
2 Tbsp Almond butter
1 Tbsp soy
1 tsp sesame oil
3/4 cup apple juice
3 drop liquid smoke

Preheat oven to 350, grease a glass loaf pan (4″ x 8″ or similar size)

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

In a separate bowl, whisk together almond butter, soy sauce, and sesame oil until relatively smooth. Add a little apple juice at a time, whisking until 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.

Press dough evenly into prepared loaf pan, slice into 5-6 “ribs”. (They’ll bake together, you’re basically scoring them). Bake for 30 minutes.

Toss “ribs” with sauce, allow to sit in the sauce while you heat your grill up.

Grill until everything is nice and caramelized, basting a couple times with more sauce.

Serve hot. (We like to garnish with sliced green onions, but that’s optional)

Moroccan Spiced Lamb Burgers with Pea Hummus, Goat Cheese, and Beets

The other day, I posted a recipe that was the indirect result of my husband’s recent business trip to Ireland: Tandoori Spiced Chicken Burgers with Mango. Insane!

Today I’m posting the first “inspired by that trip” recipe I actually made – the day after he got back. Yes, tired, jetlagged, and just happy to be home, I dragged his ass to the grocery store to get ingredients for it. To be fair, he shouldn’t have shown me his photo and told me about what was in it. He knows what I’m like 🙂

This was developed based on the burger he actually ordered at G Counter, whereas the Tandoori one was based entirely upon a menu description. What he was attracted to about this burger in Ireland was that it’s SO different from anything he’s ever seen locally. Also: he’s addicted to beets.

We made this up as 2 giant burgers, and were full all day. It would definitely work as smaller burgers – 3 or 4 of them. Actually, I bet these would be super cute and elegant if done up as a tray of sliders!

This has many layers of flavour, all of which complement each other without being overwhelming. It’s a very satisfying burger! Additionally, this can be made gluten-free with the appropriate choice of bun (or exclusion of the bun, which is how I had it!)

Moroccan Spiced Lamb Burgers with Pea Hummus, Goat Cheese, and Beets

Makes 2-4 burgers

12 oz Goat cheese
1/3 cup Heavy cream
1 tsp Lemon zest
salt and pepper

1 1/2 cups frozen peas
1/4 cup olive oil
1 Tbsp lemon juice
2 Tbsp mint
1 clove garlic

1 lb ground lamb
1/4 cup grated onion
1 Egg
2 cloves garlic, crushed
2 Tbsp finely chopped cilantro
1 tsp pepper
3/4 tsp salt
1/2 tsp ground coriander
1/2 tsp garam masala
1/4 tsp smoked paprika
1/4 tsp cumin
Pinch cinnamon

Burger bun of choice
Thinly sliced roasted beets

In a small food processor, using a stick blender, or whisking by hand, blend together the goat cheese, heavy cream, and lemon zest. Season with salt and pepper to taste, cover and chill until use.

In a medium saucepan, cover peas with water and bring to a boil. Boil for 5 minutes, drain well. Place cooked peas, olive oil, lemon juice, mint, and garlic into a food processor, blitz until smoothish. Season with salt and pepper to taste, cover and chill until use.

In a large bowl, combine lamb, onion, egg, garlic, cilantro, and spices. Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated. Divide meat mixture into 2-4 evenly sized balls. Flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger.

Grill over medium heat until fully cooked.

To assemble:

Spread goat cheese on upper buns, pea hummus on lower buns. Place burger on lower bun, top with sliced beets and upper bun.

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.

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.

Roasted Beet Ketchup Recipe

I’m back from my recent vacation to my hometown (Winnipeg). It had been 4 years since I’ve set foot on Canadian soil, and I had a wonderful time. Because we were specifically visiting for Folklorama, we pretty much ate the entire time. No joke.

Now, I am refreshed, inspired, and ready to go! Expect at LEAST a good handful of ethnic recipes to pop up on this blog over the next while, as I come up with time to develop them.

Today’s recipe is one that was inspired at the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it. He’s an avid hater of tomatoes. While he’s ok with tomatoes in ketchup, he’d just as soon never have to eat tomatoes of any kind. As he also adores beets in general, the idea was GOLD to him. So, he bought a bottle.

It tasted good, but was very thin and not really ketchup-y. Also, it didn’t really taste like they’d been roasted, and I pictured roasted beets making a better ketchup. So, I developed this recipe this weekend, using my awesome Pickled Beets Recipe for inspiration on the seasoning!

If you like beets, you’ll love this. Even if you like normal ketchup and have no issues with beets, you’ll enjoy this as a fun alternative. It satisfies the “creamy but acidic” thing you want from ketchup, is casual and fun while still being earthy, rich, and fancy. SO good!

Enjoy!

3 lbs small beets
1 small onion, peeled and quartered
4 cloves garlic, peeled
1 1/2 cups vinegar*
1/2 cup water
1/2 cup brown sugar, packed
1 tsp salt
1/4 tsp each: mustard powder, celery seed, coriander
Pinch ground cloves
Pinch allspice
Black pepper, to taste

Place beets, onion, and garlic on a large piece of aluminum foil, folding edges up to create a pouch around the beets. Roast at 375 for about 1 hour, or until beets are quite tender.

Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

In a food processor, blitz roasted beets, onion, and garlic together remaining ingredients until smooth. Transfer to a large pot.

Bring ketchup just to a boil, reduce heat to medium-low, and simmer for 20 minutes or so, until thickened to desired consistency. Remove from heat, cool to room tempurature before transfering to jars or bottles. Chill.

* I used red wine vinegar, but cider vinegar would also taste wonderful. In a pinch, use regular white vinegar

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.

“Citrus Splendour” Cake Recipe

It’s been a while since I posted a cake recipe… gotta make sure to keep up on my Evil Cake Overlord-ness, right?

So, here’s the recipe for my “Citrus Splendour” cake. This was one of the most popular flavours for our wedding cakes, back when I was still in the custom cake business. This was especially popular for summer weddings – wildly popular. It’s light and citrussy and pretty to look at – what’s not to love?

My basic “Zesty citrus cake” is filled with layers of Lemon, Orange, and Lime buttercreams…. a bit of work, sure… but TOTALLY worth it!

Enjoy!

Citrus Splendour Cake

3 cups cake flour
2 1/4 cups sugar
6 tsp baking powder
1 1/2 tsp Salt
3 1/2 ox box Instant vanilla pudding mix
6 Eggs
1 cup Water
1/2 cup freshly squeezed juice
1 1/2 cups Butter, melted
1 Tbsp Pure vanilla extract
2 Tbsp Freshly zested citrus rind

1 batch Swiss Meringue Buttercream
Juice and zest of 1 orange, 1 lemon, and 2 limes (separated)
Orange, yellow, and green food coloring, optional

Preheat oven to 350°F (180°C). Liberally grease two 8″ round cake pans with vegetable shortening, and/or spray with baking spray.

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add juice, melted butter, vanilla, and zest to the mix, mixing on medium speed until smooth.

Divide batter among prepared cake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes. Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight.

The following day, prepare Swiss meringue buttercream , divide into 3 equal portions. Add juice and zest of one orange to one portion, juice and zest of lemon to another portion, and lime juice and zest to the final portion. Use a tiny amount of food coloring to lightly tint each portion, if desired. Beat each portion of frosting until well combined and smooth. It WILL eventually come together!

To assemble cake:

Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake. Carefully cut each cake in half, horizontally, for 4 thin rounds of cake in all.

Place one round of cake on cake plate, spread with some of the lime buttercream. Top with another round, spread with some lemon buttercream. Top with a third round of cake, spread with some of the orange buttercream, and top with remaining layer of cake. Combine remaining amounts of buttercream to frost the outside of the cake. Serve at room temperature.

Note: This cake gets VERY hard when chilled. Always serve cakes at room temperature! Cold cake is DRY cake

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Roasted Corn Salsa Verde for Canning

Man, I hope you guys aren’t getting sick of the corn recipes. Short season, gotta put them out while the best corn is still available!

This recipe isn’t from my latest cookbook, “Sweet Corn Spectacular“, but IS a result of that book. Much like an earlier roasted corn salsa recipe, this was the result of having to figure out what to do with 4 dozen ears of corn, following a media appearance last month.

With only two of us – Porter being the biggest corn freak alive or not! – it’s kind of impossible to go through that much corn without preserving it!

After a looong day of roasting, cooking, and canning a 5 gallons of 3 different kinds of salsa, this one emerged as the big favourite. A month later, and I’m kind of kicking myself for not making more of it!

Enjoy!

Roasted Corn and Tomatillo Salsa
Makes 12-14 pints

18 ears fresh sweet corn, husks removed
7 1/2 lbs tomatillos
2 large red onions
2 poblano peppers
2 yellow bell peppers
2 red bell peppers
2 green bell peppers
6-8 jalapeno peppers
5 garlic cloves, pressed or minced
3 1/2 cups vinegar
2/3 cup lime juice (freshly squeezed, ideally!)
1 1/2 cups granulated sugar
1 Tbsp salt
1 bunch cilantro, chopped (about 1 cup)

Heat your grill – I like to use charcoal for this, but propane is fine also.

While grill is heating, prepare your vegetables to roast:

– Remove husks and silk from the corn

– Slice onions into 1/2″ thick slices

– Slice poblano and bell peppers into large flat pieces, Cut jalapenos in half.*

Brush corn and peppers with olive oil, then grill everything until as “done” as you would like – personally, I like some dark grill marks for this, but not an overall char. Remove items as they are ready – the peppers will cook the fastest. Allow everything to cool.

Turn your (oven) broiler up to high.

Prepare a couple cookie sheets with foil or parchment paper. Remove husks from tomatillos, wash well and remove any that don’t look fresh/good. Slice each in half, arrange in a single layer on baking sheets. Roast under the broiler until as charred as you would like. Pour off excess juices, allow to cool.

Once everything is cool, chop up the peppers and onion, and use a sharp knife to remove kernels from the corn. Add all roasted vegetables to a large pot, alone with garlic, vinegar, lime juice, sugar, and salt, stir well.

Heat to a boil, then reduce heat and simmer until liquid reduces a bit, and mixture reaches a consistency you like. Stir in the cilantro, if using, and cook for one more minute.

Ladle into hot, sterilized pint sized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.

Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.

* For a more mild salsa, remove ribs and seeds.

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Cool Corn Dip Recipe

Summer may be (Almost?) over, but that doesn’t mean it’s too late to enjoy this cool, creamy corn dip!

This recipe – from my book, “Sweet Corn Spectacular” – comes together quickly and is a huge hit at any party.

Cool Corn Dip
Makes about 6 cups

3 ears fresh sweet corn, husks removed
1 green bell pepper
1 red bell pepper
1 or more jalapeños
1–2 cloves garlic, pressed or minced
3 green onions, thinly sliced
2 cups shredded Monterey Jack cheese
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon fresh lime juice
2/3 cup mayonnaise
1 cup sour cream
corn chips

Using a sharp knife, carefully cut kernels off the ears of corn; place in a large mixing bowl. Place peppers and garlic in bowl of a food processor and process until finely chopped.

Add chopped peppers, green onions, and cheese to mixing bowl with corn; stir to combine. Add pepper, salt, and lime juice, tossing to coat. Add mayonnaise and sour cream, and stir until well combined.

Cover bowl with plastic wrap, and chill for at least an hour to allow flavors to meld. Serve with corn chips.

Variation: Add ½ cup or more chopped cilantro plus ½ teaspoon cumin for a great Tex-Mex flavor.

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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.