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latest stab at the candied pecans my household eats like, well, candy:

1/4c orange juice
1/3c dried cranberries
4T brown sugar
dash salt
1 tsp freshly ground black pepper, plus some more
2-1/2c pecan halves
2T butter-or-substitute-of-choice
zest of 1 orange

Soak cranberries in orange juice. Mix brown sugar, salt, and pepper together in small bowl & set aside.

In a heavy-bottom skillet, toast pecans over medium heat until they're toasty, 4ish minutes. Add butter & stir until butter is melted and pecans are coated.

Turn heat to low, and pour in brown sugar mixture. Stir until it's evenly distributed.

Pour in orange juice and cranberries and immediately start stirring. Keep stirring until all the sugar has been taken up by the juice.

Turn heat back up to medium and stir constantly until the liquid is thick and sticky and mostly stuck to the pecans instead of beading up on the bottom of the pan.

Transfer pecans to a parchment-lined baking sheet. Let cool a bit, and then sprinkle zest all over. Grind a bit more black pepper (to taste). Stir. Let cool all the way.

No matter how much pepper I put in these, Lila generally complains there's not enough.

This recipe started here: but I'm mostly aiming for these:
sev: (Default)
pass 1 at a gluten-free, dairy-free shortbread style cookie. This one was a little dry, unbelievably flaky, not sweet enough. Trying again tomorrow with more brown sugar. (these may be perfect when iced. They are a very grown-up unsweet cookie as-is.)


1c white rice flour
1/2 c sweet/glutinous rice flour
2/3 c almond flour
1/4 c cornstarch
1/4 c potato starch
1 tsp salt
12 T stick-form butter substitute (I use Earth Balance buttery sticks)
2 T vegetable shortening
1/4 c brown sugar
1 egg
1 tsp vanilla extract

1. In bowl, mix white rice flour, sweet rice flour, almond flour, cornstarch, potato starch, and salt.
2. In bowl of stand mixer fitted with paddle attachment, combine butter sub, shortening, and sugar for thirty seconds. Add beaten egg & vanilla, beat for thirty seconds more.
3. Shut off mixer. Add dry ingredients. Turn on mixer until dough holds together, which should be quickly.
4. Gather together dough, wrap in plastic wrap, chill 4hrs.
5. Preheat oven to 300°F. Line baking sheet with parchment paper.
6. Take about one T dough, form into ball. Squish with bottom of glass, to a thickness of ~1/4". Put on baking sheet. Repeat until all dough is used.
7. Bake about 30 min.
sev: (Default)
Gluten-free, dairy-free baked goods are a pain to find, and once I find them, they rarely live up to my (admittedly extremely picky) standards.  And I have not enjoyed my DIY endeavors so far; there's been an awful lot of experimentation and preparations with twice as many steps as their dairyful+glutenful counterparts, for mediocre results.

And so I cast my mind back, to the Cookbook of Unreasonably Rich Desserts and Fatally Flawed Recipes.  Once upon a time, a decade or more ago, I got this cookbook.  I think it came from a garage sale.  Filled with fancy cakes.  I tried a few of the recipes and it didn't take long to discover that each recipe had something skipped -- some place where the author undoubtedly assumed her audience was going to be experienced enough to know, for instance, that she meant what I'd call 'simmer' when she said 'boil' (to take the example I marked up in black ink in my copy).

And I've got a favorite recipe in there. )

sev: (Default)

Laksa-inspired coconut fish stew

Inspired by:

Spice Paste:

  • 6 shallots
  • 6 cloves garlic
  • 2T cashew butter
  • 2T ginger-juice
  • 3T diced Anaheim peppers
  • 1t flaked bonito
  • 1t olive oil
  • Prepared curry powder, 1t

Fish Gravy:

  • Spice paste
  • 1 14oz can coconut milk
  • 14oz water
  • 2T white miso
  • ½  filet baked halibut, crumbled


  • Rice noodles, prepared according to package (soaked in boiling water, in the case of the ones I use)

Pretty things that are also yummy:

  • Sliced summer squash, sautéed in hot olive oil, just long enough to get slightly brown, tossed with herbed sea salt
  • Quartered crimini mushrooms, tumbled in tamari and briefly sautéed in olive oil
  • Yin-yang carrots

Grind first six ingredients until it’s a chunky paste, and stir in olive oil and curry powder.  Heat at least 2T olive oil in a 4qt heavy-bottomed pot.   Add paste and cook for about five minutes, stirring frequently.

Pour in can of coconut milk, water, and miso.  Bring to a simmer over medium heat, stirring until well-combined.  Dump in crumbled halibut, reduce heat, simmer until heated through.

To serve, put noodles in bowl.  Ladle fish gravy over noodles.   Put pretty yummy things on top. Apologize to partner for making an extraordinary mess of the kitchen, and be thoroughly forgiven due in part to the yumminess of dinner.

For some reason, this was exactly what I needed this evening. (It's Batgirl stew!)


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