Almond, Rosemary and Date Crackers (Gluten Free!)

Last night was one of my favorite nights of the month, wine tasting night (with a local wine group to which I belong) at the Barton Gallery (next to Michaelangelo's Restaurant.

Typically, we each bring a bottle of wine (based on a theme we decide ahead of time for the month) and a dish (if we can) to share. This month was sort of a competition to choose the themes for the next three months, so we brought bottles to vote. The very best as decided by the group would win the themes for February, March, and April.

Some of varietals, regions, themes present last night were: Alsace, San Luis Obispo, Barbera, Barbaresco, Tour of Italy, Rare Italians, and the Middle East. We decided that next month's theme would be Alsatian Wines, and it was an easy decision after we tried an Alsatian Riesling (C and R brought, the Domaine Gresser Riesling, Alsace 2007 to be exact) that had all the great characteristics of a Riesling, such as clean, bright, and crisp, without being sticky and cloying.

I brought these Rosemary Date Crackers to the tasting because I wanted to make sure there was some sort of cracker/snack I could eat once I got there. I do sometimes get weak and miss bread/crackers at wine tastings, but these crackers were way more flavorful than store bought. The original inspiration came from Elena over at Elena's Pantry, but I have changed it up quite a bit. Enjoy!

Almond, Rosemary and Date Crackers (Gluten Free and Paleo!!)
2 cups blanched almond flour  
(Tip: Make your own with raw almonds and a food processor)
½ teaspoon salt
1 Tbs fresh or dried rosemary 
(Tip: If you use dried, you can grind up with a mortar and pestle to release the oils.)
4-5 Medjool Dates, chopped
1 egg
1 tablespoon olive oil
1 Tbs unsalted organic butter


1. Preheat oven to 350°.
2. Combine almond flour, salt, rosemary and dates.
3. Mix in egg, butter and oil until well combined. It's really best if you dig in and mix with your hands.
4. Roll out the mixture between parchment paper with a rolling pin.
5. Cut dough with pizza cutter, or for fun, you can use little cookie cutters. I left the rolled out pieces right on the paper and placed the paper on a cookie sheet to bake.
6. Bake at 350° for 10-12 minutes until golden brown.
7. Bring to wine tasting and people will love you for them. :)

Really Loving Figamajigs...

At this year's Winter Fancy Food Show in SF, I picked up a few samples of a new-ish candy called "Figamajigs". They are candies made with dried fig and chocolate, available in bars and candy pieces.



One of the things I discovered when I came to California was that a "fig" was an actual fruit and not the gunk in the middle of a cookie. Silly me. I had never before seen a fresh fig on a tree or at the grocery store. I definitely got spoiled working at RH Phillips two summers ago when I was allowed to pick what I wanted from their trees. I always look forward to fig season, as short as it is, and in the off season, I buy dried figs and chop them up in salads for a special treat. I never cared for fig cookies, but after trying these candies, I am going to start buying them to aid in weightloss. I like the bar kind best (they are available as an M&M type candy as well). I have been having about 1/3 of a bar for dessert, and it is just enough. I almost wish the bars came in mini-bar size.




Figamajigs were created by Mel Lefer, after being advised by Dr. Dean Ornish to change his diet and lifestyle. He realized the health benefits of dark chocolate and figs, and that they are both superfoods. Ounce for ounce, figs contain more calcium than whole milk, more potassium than bananas, and more fiber than prunes. And besides being delicious, chocolate has more antioxidants than green tea or red wine. Figamajigs are still candy and should be eaten in moderation, but are a healthier choice, containing only 2 grams of fat per bar and five grams of fiber. They also only count for 2 points on the Weight Watchers program plan.

Here's the breakdown on the nutritionals for my favorite bar, the original:
40g, 1.41oz, Calories 130, Fat Cal. 25, Total Fat 2.5g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0g, Sodium 10mg, Total Carb 26g, Fiber 5g, Sugars 19g, Protein 1g, Calcium 4%, Iron 8%

I wish they had a little more protein and less sugar, but I love that they are gluten free, and contain no high fructose corn syrup.

Locally, I have found them at Whole Foods Market. You can also buy them online here. This is one candy I would love to receive for Valentine's Day.

Hail to the Chef: Karina Ulrich, Karina's Catering, Fort Bragg

For this week's "Hail to the Chef" I spoke to Karina Ulrich of Karina's Catering. I met Karina at the Mendocino Crab and Wine Days Crab Cake Cookoff. Her crabcake was one of our favorites and featured a tomatillo sauce.

CC & I talked with Karina and her husband a bit at her booth at the Crab Cake Cookoff. She made such a great impression on me with her personality and food, I picked up her card so I could contact her after the event. Here is the result:



1. What made you want to become a chef?
I always loved food, discovering new flavors and ways of preparation has always been the greatest excitement and to recreate flavors I had tasted is such a wonderful challenge. I think it is inevitable that you explore the possibilities of cooking for yourself and others if you have a passion for food.



Pictures surrounding questions 1 through 7 are from a catering Karina did at a barn. It was BBQ style, with no electricity or running water.


2. Where did you receive your training?
I am self taught, I started when I was 12 years old cooking for a girlfriend who also was passionate about food. We used to spend our allowances and hard earned money on going to fancy restaurants and sharing elaborate meals which we enjoyed for hours - definitely some sloooow food going on––and that eventually led to us taking over our moms' kitchens once a month and cooking for each other, simple meals in the beginning which became a more sophisticated several course dinner including our parents good wines, candle light, good music and everything else that enhances the experience. It became competitive, we always tried to outdo ourselves/the other and the last great meal. I think we both learned a lot for life, she is still a great cook as well. From then on I just never stopped and I think it is the same with any other experience, life teaches us and we improve.





3. Who have you worked with that you have really admired?
I've worked with a lot of people in the food and service industry that have made an impression on me and who I admire for their creativity, but my favorite person to work with is my friend Taji, she was 7 years old when she came into my life and we always talked about food. Now she is a great caterer in LA and I call her for advice. I admire her for her culinary creativity, her organization, how she makes everything seem like a breeze, her professionalism. I love talking "food" with her.





4.What is a typical day like for you with your catering business?
That depends on the season. At this time of the year there is a lot of preliminary work, like doing tastings for potential clients, creating menus, writing contracts, community events and fund raisers etc. When the busy season starts it's back to food preparation, a lot of things can be prepared several month ahead of an event and kept in the freezer without impacting quality and nutrition. Just before an event it is shopping, organizing, lists a mile long, cooking into the night and figuring out all the details down to the presentation.






5. What are/who are your primary cooking influences?
My biggest influence are the women in my family, especially my grandmother. Her kitchen in the old apartment where she grew up in was the central hub, that's where everything took place, all life's important decisions were made around her what seemed to my child's mind gigantic kitchen table, always centered around a family meal or witnessing some great cooking and baking in progress. My mother took the tradition over from her and then handed the baton to me. We still make the same old family recipes like stollen, German yeast cakes, meat rolls, potato dumplings, red cabbage, sauerkraut etc.

But then my other passion - travel - contributed to my culinary evolution, I just wanted to recreate all the flavors I encountered on the way and expand my repertoire. Any time I read a cook book or cooking magazine I go through the same process, it sends me on a journey.





6. What are your favorite and least favorite foods to prepare?
I really have to think about the least favorite because I love it all so much. So lets start with my favorites, favorite cuisines are Italian, Mediterranean, Latin and Middle Eastern, my favorite foods are pasta, stews and soups, fresh seasonal vegetables preferably from my own garden or the local farm/farmers markets. I love all comfort foods but I also love the intense flavors of raw food preparation, from Macaroni and Cheese to Raw Lasagna, bring it on. As you can see it is really hard for me to nail it down, if I would have to come up with a last dinner choice I would be hanged before I can decide. I also like simple food preparation, let the food speak for itself, just help it along and coaxes the best flavor from it. My least favorite foods, hmh, ah, intestines or other alternative meat cuts, things that smell bad when cooking it. I also don't like cooking when I am not happy.





7. Please tell me about your most overwhelming moment in the kitchen:
When I was supposed to cook a wedding dinner for a friend after traveling all day to San Louis Obispo the night before the event and the power went out. All that I could do was say #&@! it, go to the rehearsal dinner and get drunk. It all worked out the next day.






8. Who are your favorite chefs or famous chefs?
I know it's cheesy but yes, it is Julia Child! Also Paul Bocuse, Rick Bayless and my Grandmother, she could make something delicious out of nothing.


9. White wine or red wine? Do you have a favorite wine varietal/label?
In the summer: white, dry riesling, pinot blanc. Celebration: Champagne, Perrier Jouet, Winter and in general: red, preferably Pinot Noir/Burgundy or Zinfandels, if money is no issue, William Sellyem Pinot or Helen Turley Zinfandel.




10. What is your "can't live without" kitchen tool and why?
Food processor probably, just because it is so versatile, it can serve as a blender in a pinch, chop, grate, make great spreads, best pie crusts and so much more. Second runner up my little hand mandoline for cutting/shaving anything and everything on the spot.



11. Please tell me how you go about planning your menus.
I keep in mind what the clients preferences might be as far as food, but also budget. If the budget is tight I plan menus that are less labor intense and can a) be prepared in advance and b) don't take a long time to make. The season is important as well, I prefer to use lot's of heirloom tomatoes in the summer along with all the other wonderful produce that's available, so Mediterranean cuisine dominates my menus. I try to custom design menus for clients, every one is different, but there are always my old favorites, especially for vegetarian options.

I also need to be inspired, so when I write menus, I tend to browse through cookbooks and magazines a lot, I am also a bit of a by the seat of my pants creator and sometimes just come up with something that I have never done before, I love challenges.


12. If you had a different career choice, what would it be?
Fashion designer or Floral designer.


13. What are the most important things to remember (can be relative to anything) while working as a chef?
To love what you do and to not let anything get you down and to stay calm under any circumstances. That makes for a really nice work environment. I personally can not work with people that are unhappy or bring their woes to work with them. I don't believe you can cook good food while being upset, it's just like in the book "Water for Chocolate", plus a good attitude will overcome any obstacles you might encounter.



14. What is the most important thing you have learned in your culinary career?
Not to be too uptight about anything, the more relaxed I am about cooking the more creative I get. If I am insecure about a dish then it usually does not turn out that well, if I just let it come to me it's always a hit. Another important thing I have learned is the use of salt and lemon/vinegar. Most times a dish tastes dull it is because it does not have enough salt, the other big flavor factor is acidity. Though I oppossed the minimalism of German Cooking when I grew up, I learned over time that you all you need to make anything taste good is salt/pepper/fresh herbs and lemon, and of course don't forget the olive oil!



15. Tell me a little more about your specialties.
I make a killer moussaka, traditional lamb or vegetarian, I wooed a number of boy friends with my coq au vin, my scones and German Christmas cookies are legendary and in general I love all ethnic foods, Italian and Latin are definitely on my specialty list. On the underground list would be homemade liquor and other contraband items.





Christmas cookies by Karina, another specialty


16. What are the parameters of raw food? Why should people think about trying a raw diet?
Incorporating raw food into your diet is an excellent way to initiate a cleansing period. Our diet is rich in fats, sugars, coffee, meats, dairy, processed foods that are like drugs in the sense that they slowly "poison" our systems and make us sluggish. I can honestly say this from my own experience and if I wouldn't be so addicted to all kinds of foods I would probably be a rather strict raw foodie. The improvements on raw food are immense, a hightened sense of well being, feeling high and full of energy, wonderful restful nights, aches and pains subside, one looses weight easily until the body finds it's right weight, skin, hair, nails become very healthy looking and a heightened sense of taste are all effects of a raw food diet that I have learned to appreciate and miss when I am not on it. I would recommend it for anybody to at least try out, while at the same time I warn my clients of taking any diet to the extreme, because you eventually loose interest. I don't believe in anything that makes you feel restricted, finding your own balance is the most important and will sure keep you on your path whatever that might be.



Raw, zucchini slices rolled up with a nut herb ricotta and raw tomato sauce.


17. What was the largest event you catered?
Weddings for 150 people and an annual retreat where I cook 5 days for 100 men, it's work but incredibly rewarding. I am looking forward to the challenge of cooking for 200 and more.





18. Best meal ever?
My most memorable meal I had in the South of France at a little restaurant/farm on the side of the road we stumbled into and dined for 6 hours straight. They raised their own goats and had a fish pond (in a swimming pool), we got to pick our own fish that we admired on our plates 1/2 hour later, baby goat roast, herbs from the gardens, home made goat cheese, clafoutis and so much more that I don't remember. All my most memorable meals seem to have been in France/Paris.


I want to thank Karina for such intresting responses. I also want to let Sacramento people know that sometimes she is in the area and teaches cooking classes as well as catering events.

Tahoe Cabin Brownies

This past weekend, I went on my boyfriend's work retreat with him to Lake Tahoe. We stayed in a huge house and made dinner for everyone on Friday night. I did my spin on Mexican food, two huge chicken and beef mixtures, black beans and corn cooked in cilantro and cerveza, fajitas, CC handled preparing a massive salad, and homemade salsa and guacamole. The only thing we did not make was dessert. This came as a disappointment to some, and so the next day while everyone was at the work portion of the retreat, I stayed behind and made something for dessert Saturday night. I was looking to make something gluten-free, but had no wacky ingredients like xanthan gum. It was all going to have to be devised from pantry items.

I used sushi rice I found in the cabinet to make rice flour. All I did was mill the raw rice in a blender until it was a powdery texture. I recommend using a coffee mill if you have one. I did not.

I also was lucky enough to have sugar, cocoa, honey, bananas, Frangelico, whipped butter, a stick of unsalted butter, salt, eggs, and the rice. No problem.

Ingredients:
1 1/2 cups rice flour
3/4 cups Rodelle cocoa
1/2 tsp salt

1 or 2 bananas
2 eggs
1 Tbs Frangelico

3/4 cup sugar
3 Tbs honey

1 stick unsalted butter
1/8 to 1/4 cup oil

Directions:
Preheat oven to 350°F.

Mill enough rice to yield 1 1/2 cups of rice flour.
Add 1/2 to 3/4 cup of unsweetened cocoa to that. I used Rodelle brand. It's some of the richest cocoa I have tried recently and the results are spectacular.
Add about 1/4 tsp salt to that.

Pulse 1 or 2 bananas in a food processor. You can use 2 and use less oil or use 1 and use 1/4 cup oil instead of an 1/8 cup below. Add 2 eggs to the bananas and pulse a few times to mix them in.

Soften 1 stick unsalted butter, and add 1/8 to 1/4 cup vegetable oil. All I had was corn oil, so that will work ok, too.

Add 3/4 cup sugar to the butter/oil mixture. Then add 3 Tbs honey, and 1 Tbs Frangelico (this takes the place of vanilla in the recipe, because I didn't have any vanilla with me). Mix until combined, then add the rice flour/cocoa mixture alternately with the banana/eggs mixture. Mix until incorporated.

Pour into a non-stick loaf pan and bake for 30 mins. Reduce heat to 300°F, and bake for 20 more minutes or until the batter is drying on the edges and is set in the middle.

Icing:
3/4 cup whipped butter
1 1/2 cups sugar
2 tsp Franglico
1 Tbs honey
1 Hershey fun size bar
1/4 cocoa
pinch salt

Set out the whipped butter to soften a bit, then pulse the sugar in a blender or food mill until it is superfine. Then add the butter to the sugar in the food processor. Melt the Hershey bar and the honey together in the microwave 5 seconds at a time and mix it until it is syrup consistency. Set aside. Add the Frangelico, cocoa, and salt to the mixture in the food processor, and pulse to blend. Lastly, add the chocolate and honey to the icing and pulse a few more times to incorporate. Wait until brownies have cooled, and frost.

One of my Favorite Kinds of Cake: Meat Cake (and it's gluten-free)!!

I came up with this recipe two nights ago and it uses gluten-free oatmeal instead of the traditional breadcrumbs. I promise you, you won't be able to tell a difference.


Ingredients:
1-1/2 pounds lean ground beef (or chicken or turkey)
(you can even mix 1/2 pork with 1/2 other meat for more flavor!)
3/4 cup Bob's Red Mill Gluten Free Rolled Oats
3/4 cup finely chopped onion (I used a white onion)
1 can diced tomatoes (italian style)
1/2 can tomato paste
1 egg, lightly beaten
2 heaping Tbs garlic, minced

Blend of the following spices:
1/2 tsp sea salt,
1/4 tsp black pepper to taste,
1/4 tsp whole brown mustard
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp chile pepper
1/4 tsp basil
1/4 tsp crushed rosemary

Preheat oven to 340° F.
Pulse the can of diced tomatoes and 1/2 a can of the tomato paste in a food processor. Pour 3/4 of the mixture in a large bowl. Reserve the other 1/4 for your "icing".

Combine all the other ingredients in the bowl; mix lightly, but thoroughly with your hands. Place in a loaf pan and cover with foil. If you are using a leaner meat, this will help to keep the meat from drying out.

Bake 50-55 minutes. (Keep in mind you will be taking the loaf out and putting sauce over it before it is all the way done--about 30 mins in)

As good as meat cake is, it would not be complete without the sauce (icing!).

Before the loaf is completely finished baking, remove it from the oven, drain off the excess grease, and then cover it with your icing.

Icing on the cake:
1 small can tomato paste
1 small can tomato sauce
1/4 of reserved tomato mixture
4 Tbs splenda blend (brown sugar & splenda blend, or you can use regular brown sugar)
1/4 tsp ground ginger
1/4 tsp onion powder
1/4 tsp minced garlic
1/8 tsp cloves
1/4 cup merlot or your favorite red wine

Heat icing ingredients together, but do not boil. Ice your cake, and return to oven, uncovered. There should be enough sauce leftover so that you can serve on the side in a ramekin to dip your fork in as you eat each bite.

Bake 15-20 more minutes and check temperature with a probe thermometer (145° degrees for me, but I like the cake pretty rare). I recommend you bake until the temp is 155°, and 165° if you are using poultry meats. Let the loaf rest 5 minutes before slicing to keep all the juices in the meat and not all over your plate!

Bacon Salt Love & Gluten Free Dinner in 15 mins...

So I know this doesn't look like much to you, but I am kind of obsessed with this bacon salt stuff right now. I LOVE it on the simplest things. Namely beans.

So I bought a bag of mixed beans, you know the bag you can get with all kinds, lima, kidney, pinto, black eyed peas, etc? Then I cooked the beans al dente. You can do this a day ahead of time so that they are ready on demand.

Then, I cut half an onion, about 6 or so button mushrooms, and a clove of garlic and sautéed all of that together. Deglazed the pan with chicken broth. Then I threw in 1/2 cup of rice and 1 cup of the cooked beans and stirred until warmed through.

Then I added a generous amount of Bacon Salt (original flavor), and topped it off with parmesan romano cheese.




That was my dinner with a glass of viognier. Just thought I would share, because it was so quick, easy, gluten-free, and vegetarian!!

Have you ever used bacon salt or baconnaise? If so, please share in the comments section with your contact info. You could win a prize!

Coconut Meringue Cookies with Semisweet Chocolate Chunks

Recently, I made some cookies for my boyfriend's coworker who is gluten-intolerant. She has always had to avoid all of the extra cake, cookies, and pastries I have previously made and sent with my boyfriend to take into his office instead of it sitting here in the house. Since it happened to be her birthday last week, I wanted to make something rich and delicious for her, a delectable candy-like treat in which the flour would not be missed. Here's a recipe I used, modified from a sparkpeople.com submission:




Ingredients:
3 cups sweetened shredded coconut
4 egg whites
1 Tbs meringue powder
1/2 tsp vanilla extract
1/4 tsp salt
1 1/3 cup granulated sugar
3/4 cup chocolate chunks (I used 60% Cacao Bittersweet Chocolate Baking Chips


Beat egg whites salt until soft peaks form. Gradually add in the sugar while beating until peaks are stiff and glossy.

Fold in coconut with a wooden sppon or spatula, then fold in the chocolate chips. You can also add some chopped pecans or your favorite nuts.
Drop onto parchment lined baking sheets.

Bake at 400*F 18-20 minutes until set and very slightly browned. Turn oven off and leave into dry overnight.

These are also good with cocoa whipped into the egg whites, or rum instead of vanilla. This is a versatile recipe with many flavor possibilities!! :)