Goulash Soup; Gulyásleves

(about  8-10 servings)

Earlier this summer I was gifted some Hungarian paprika from Budapest. I have been saving most of my stash for this goulash soup which I held off making until the local sweet peppers were in season. I used a combination of Carmen and pimiento peppers. The pimiento peppers are one of my favorites. They are sweet, have intensely colored red flesh which is crisp and meaty.

Traditionally beef shin is used for this soup. I swapped that out for beef sirloin tip because it looked quite good at the market this week.

I like to prepare this soup over a two day period because it tastes so much better the day after when the flavors have a chance to meld.

2 tbsp butter, bacon drippings or lard
3 medium yellow onions, finely chopped
3-4 cloves garlic, minced
1 large carrot, finely chopped 
2 lbs pimiento, Carmen or red bell peppers, chopped
3 lbs beef sirloin tip cut into 3/4 inch cubes

3 tbsp sweet Hungarian paprika

1 tbsp hot Hungarian paprika or 2 3/4 tsp sweet Hungarian paprika and 1/4 tsp cayenne

1 tbsp caraway seeds, lightly crushed

3 tbsp gluten free masa harina or all purpose flour (if gluten isn't an issue)
1 tsp cumin
1 tsp dried thyme

1 tsp salt

1 tsp freshly cracked black pepper

2 bay leaves

1 tbsp red wine vinegar

2 tbsp tomato paste

8 cups sodium reduced beef broth

1 1/2 lbs Yukon gold potatoes, cut into 1/2 inch cubes

chopped fresh parsley, for garnish

Melt the butter in a large pot with a tight fitting lid, over medium heat. Stir in the onions and cook until they are soft and golden in color; about 10-12 minutes.

Stir in the garlic, carrot and peppers. Cook another 5 minutes, then stir in the beef, sweet and hot paprika, caraway seeds, masa harina or flour, cumin, thyme, salt and pepper.

Cook until the beef loses its redness.

Add the bay leaves, vinegar, tomato paste and beef broth. Bring the soup to a gentle simmer. Cover the pot and reduce the heat to low. Cook for about 1 1/2 hours or until the meat is tender.

Remove from heat and cool in the pot. Refrigerate overnight.

The next day about 50 minutes before you intend to serve this. Heat up the soup. Stir in the potatoes and cook for about 40 minutes. Taste and adjust the seasoning with salt and pepper, if needed.

Serve and garnish with chopped parsley.

Harissa Yogurt Soup with Lamb Meatballs

(4 servings)

There are various versions of this delicious soup found throughout the Mediterranean and Middle East. I added tiny lamb meatballs and harissa (can't get enough of it these days) to a Turkish yogurt soup I love to make. The harissa is wonderful here.

meatballs
3/4 lb ground lamb
2 tbsp almond flour or 3 tbsp fresh breadcrumbs (if gluten isn't an issue)
2 tbsp milled flax seed (optional)
1/2 tsp dried mint
1/2 tsp salt
1/2 tsp lemon pepper
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tbsp olive oil

Lightly combine the lamb, almond flour or breadcrumbs, flax seed (if using), mint, salt, lemon pepper, cumin, coriander and cardamom, taking care not to over mix. Form into very small meatballs.

Heat the olive oil over medium heat. Fry the meatballs until they are browned; about 5 minutes. They don't have to be cooked through. Set aside.

yogurt soup
4 cups low sodium beef broth
1/4 cup long grain rice
1 large egg yolk
1 tbsp garbanzo bean (chickpea) flour or use regular flour (if gluten isn't an issue)
1 tbsp freshly squeezed lemon juice
1 tbsp harissa, or to taste
1 1/3 cups plain yogurt

1 cup fresh spinach, cut into fine chiffonade

2 green onions, sliced

salt and freshly ground black pepper, if needed

Bring the broth to a gentle simmer and drop in the meatballs. Add the rice and cook until the rice is tender but slightly firm; about 10-15 minutes.

In a small bowl whisk together the egg yolk, flour, lemon juice and harissa. When the mixture is smooth, whisk in the yogurt. Temper the yogurt mixture by whisking in a about half a cup of hot broth, then add all of it back to the soup pot and stir.  Cook for about 5-8 minutes over medium-low heat, taking care not to allow the soup to come to a boil; just let it simmer very gently.

Stir in the spinach and green onions. Cook another three minutes or so.  Check for seasoning and add the salt and pepper, if needed.

Divide the soup between four bowls and serve.

Paprikás Csirke; Chicken Paprikash

(4 -5 servings)

There are those who insist lard is necessary when preparing chicken paprikash. My paternal grandmother who was Hungarian used lard exclusively in her kitchen. She would have used it in this dish.

Whenever I make chicken paprikash, I use skinless and boneless chicken thighs. I don't even bother frying them. I just lay the chicken over the vegetable mixture which has been sauteed in butter or olive oil. This time I used regular bone-in chicken pieces and I wanted to fry them over high heat in order to crisp up the skin. I used lard, curious if it would make a difference in terms of flavor. I only used a small amount; about two teaspoons or so because the skin rendered plenty of additional fat.

When the paprikash was finished I couldn't tell the chicken had been fried with lard, the flavor also didn't come through the following day when I reheated the leftovers. Perhaps I needed to use more lard, but I didn't see the point. I prefer using the least amount of fat or oil and chicken paprikash is often finished with sour cream which renders this dish plenty rich.

Whether you use lard or oil, chicken paprikash is easy to prepare and very delicious. It's often served with tiny dumplings called spätzle or noodles. I like it with rice.

6-8 chicken thighs, (about 3 lbs)
salt and pepper
up to 1 tbsp lard or coconut oil
1 very large yellow onion, chopped (about 1 lb)
3 cloves garlic, minced
1 green or red bell pepper, chopped (seeds removed)
1 tbsp double concentrated tomato paste

3 tbsp sweet Hungarian paprika
1 tsp hot Hungarian paprika
2/3 cup chicken broth

1/2 tsp *tapioca flour (optional)
1/2 cup sour cream

Rinse and pat dry the chicken thighs. Trim off any excess fat or skin. Sprinkle both sides with salt and pepper.

Heat the lard in a large pot (with lid) over medium-high heat. Carefully add the chicken thighs, skin side down in a single layer (you might have to do this in batches although mine all fit nice and snug) and fry until the skin is crispy and golden; about 4-8 minutes. Flip them over and fry another two minutes. Remove the chicken to a platter and set aside.

Drain off all but a teaspoon or two of fat from the pot.  Reduce the heat to medium-low and add the onion and garlic.  Saute until the onion softens; about 5 minutes. Add the chopped bell pepper and cook another 5 minutes or until that has softened.

Stir in the tomato paste, paprika and chicken broth. The mixture will be very thick. Don't be tempted to add more broth, the sauce will thin out once the chicken has braised for a while. When the vegetable mixture begins to simmer, reduce the heat to its lowest setting. Place the reserved chicken on top, skin side up and cover the pot tightly with a lid and cook for about 1 to 1 1 /2 hours or until the chicken is very tender. I like to cook it until the meat is ready to fall off the bones.

Remove the chicken to a serving bowl and cover loosely with foil.

Combine the tapioca flour (if using) with the sour cream. * I like to add a small amount of starch because it keeps the sour cream from curdling if the temperature gets too high. If you decide to omit it, then take care to only heat the sauce through after stirring in the sour cream. Do not allow the sauce to simmer.

Temper the sour cream mixture by stirring in a few large spoonfuls of the hot sauce before adding the sour cream to the pot.

Cook over low heat while stirring until the sauce thickens slightly; about 3 minutes. Taste the sauce and adjust the seasoning, if needed

Serve.

Hazelnut & Honey Cake with Plums (gluten free)

(8 inch cake)

This cake is a happy union of hazelnuts from Oregon and Washington plums. If you have access to a food processor, then this delicious dessert will come together very quickly.

I have no idea why I made the crumb topping. The cake would have been fine without it. If anything, the plums might have been more visible after it came out of the oven.

crumb topping (optional)
2 tbsp rice flour
2 tbsp sucanat or brown sugar
2 tbsp cool butter

hazelnut cake
2 1/2 cups whole hazelnuts, lightly toasted
1/3 cup honey

6 tbsp butter
1 tsp baking powder
1/2 tsp fresh lemon zest
a pinch of salt

4 large eggs

6-9 plums, washed and cut in half, stones removed

Preheat oven to 375°F.

Prepare an 8 inch round cake pan by greasing it well with butter, then lining the bottom of the pan with a piece of parchment cut to fit. I was only able to find a springform at my mum's place, so I covered the bottom and sides with aluminum foil (in case it leaked) and gave that a generous coating of butter. Set aside.

Place the crumb topping ingredients into the bowl of a food processor (if making) and pulse a few times until the mixture resembles a course meal. Empty the crumb topping into a small bowl and set aside.

Place the hazelnuts into the food processor. Run the motor until the mixture resembles fine crumbs.

Add the honey, butter, baking powder, lemon zest, salt and eggs. Process until the mixture is smooth and creamy looking. Scrape down the sides and pulse a few times. Set aside.

Pour the hazelnut mixture into the prepared pan and spread it with a spoon to even it out.

Arrange the plums over the hazelnut mixture, cut side down. Sprinkle the reserved crumb mixture evenly over the top of the cake, if using.

Bake for 35-45 minutes or until the top of the cake has browned nicely and the middle feels firm to the touch.

Cool the cake for about 20 minutes, then carefully remove it from the pan and cool it further on a wire cake rack.

Blueberry Crumble

(3-4 servings)

The blueberries here are magnificent. They are large, plump and juicy. I've gone picking a few times now and will probably head out at least one more time before the season is finished. I can't seem to get enough of them.

This is the fourth crumble I've made. Each one has been a bit different. I've experimented, adding fresh lemon zest, cinnamon and almond extract. I prefer this crumble. It's plain, with a small amount of sour cream. The sour cream provides a subtle tang, allowing the blueberries to shine.

For this recipe I used a small baking dish which holds about 3 1/2 cups.

filling
3 tbsp sour cream
2 tbsp sucanat or brown sugar
2 tsp rice flour or unbleached flour
2 1/2 cups fresh blueberries

Preheat oven to 400°F.

Combine the sour cream, sucanat and rice flour. When they are thoroughly mixed, add the blueberries and toss until they are evenly coated.

Place the coated blueberries into a small baking dish. Set aside.

crumble
2 tbsp rice flour or unbleached flour
2 tbsp sucanat or brown sugar
2 tbsp rolled oats (gluten free, if you are avoiding the regular flour)
2 tbsp cold salted butter, cut up

Place all of the crumble ingredients into the bowl of a food processor and pulse a few times taking care not to over-process. The mixture should be quite coarse in texture.

Sprinkle the crumble mixture evenly over the blueberries. Place the dish onto a cookie sheet to catch any drippings and place both into the oven.

Bake for about 35-45 minutes or until the crumble has browned and the berries are hot and bubbling.

Remove from oven and cool. Serve while still slightly warm.

Red Chili Pork Tamales in Banana Leaves

(about 16 tamales)

Top, Blue Corn Tamale with Vegetarian Filling.
Middle, Southern Mexican Chicken Tamale in Banana Leaf.
Bottom, Red Chili and Pork Tamale.

The pork tamales I made at the Santa Fe School of Cooking were even better than the one I sampled at the farmers market last Saturday. All three types of tamales we were taught to make were among the best I've ever tasted. The tamales in New Mexico strike me as much bolder in flavor than the ones I've tried in Texas. I'm not sure why that is because the ingredients appear to be similar. Perhaps it's those New Mexican chili pods.

We made Southern Mexican Style Chicken Tamales in Banana Leaves. These were made with rotisserie chicken smothered in a chili sauce. I loved the subtle taste the banana leaves imparted onto the masa. Blue Corn Tamales with Squash, Mushroom and Corn Filling. Blue cornmeal was added to the masa resulting in a very attractive color for these flavorful vegetarian tamales. And finally the Red Chile and Pork Tamales.

Nine of us were enrolled in the class. We formed three groups, each preparing one of the three types of tamales.

With Chef Alex Hadidi at the Santa Fe School of Cooking.

I have made a few small changes to the pork recipe because this is how I plan to make them the next time I get the chance. I really liked the "cooked" masa dough which was used for the chicken tamales and I loved the banana leaves.

Red Chili Pork Tamales
adapted from the Santa Fe School of Cooking

Pork
3 1/2 lbs pork shoulder (boneless)
2 tbsp chipotle seasoning
2 tsp salt
1 tsp freshly cracked black pepper
1 bay leaf
2 cups water

Combine the chipotle seasoning, salt and pepper and rub the mixture over the entire piece of pork. Sear the pork in a heavy skillet until it's browned all over.

Place the meat into a pressure cooker and add the bay leaf and water. Cook for 50 minutes at 15 pounds pressure.

Cool the meat and reserve the liquid. Remove any large pieces of fat and discard. Shred the meat using two forks or your fingers.

Red Chili Sauce
1 tsp whole cumin seed
about 7-9 dried New Mexican red chili pods or 1/2 cup ground if you can find it fresh.
2 tbsp olive oil
1/2 large yellow onion, diced fine
2-3 large cloves garlic, minced
1 tsp dried Mexican oregano
2 1/2 cups reserved pork liquid
2 tbsp masa harina
salt, to taste

Lightly toast the cumin seed in a heavy skillet over a medium flame. They will be ready when they change color and you can smell them. Grind them fine in a coffee grinder. Set aside.

Remove the stems from the chili pods as well as the seeds. Tear the pods into small pieces and place them into the grinder. You may have to do this in batches. Grind up enough to fill half a cup. Set aside.

Heat the olive oil in a pot over a medium flame. Add the onion and cook for about 2 minutes, then add the garlic. Cook the mixture until the onions are translucent; about 3-5 minutes.

Stir in the reserved cumin, red chili powder and oregano. Add the pork liquid (add water to make up the difference if you don't have enough pork liquid). Give everything a good stir. Reduce the flame and simmer gently for about 20 minutes (no lid).

Slowly whisk in the masa harina and cook until the mixture has thickened. Taste and add salt if needed.

Keep the sauce warm.

Pork Filling
1 1/2 lbs shredded pork, see above
1 1/2 cups red chili sauce, see above
3 tbsp fresh cilantro, chopped

Add the shredded pork to the red chili sauce. Leave the pot over a low flame for about 5 minutes, stirring from time to time.

Stir in the cilantro and set aside.

Cooked Masa

4 cups water

3 cups masa harina
1/4 lb lard
1/4 lb butter
1 tsp recado rojo or achiote paste
1/2 tsp salt

Pour the water into a heavy pot and whisk in the masa harina. Gently heat this mixture over a medium flame until it comes to a boil.

Add the lard, butter, recado rojo and salt.  Cook this mixture, stirring often for about 15-20 minutes or until cooked through and smooth. You might have to adjust the flame.

The masa will be ready when you press a small amount onto a banana leaf and it pulls away cleanly. The consistency should be that of soft play dough.

To Assemble
1 pkg banana/plantain leaves

Defrost the package of banana leaves. Toast the individual leaves over an open flame or on a griddle until they turn shiny and become pliable.

Tear off a piece of the leaf about 1/4 inch wide for to secure the tamale package after it's been filled.

Lay the remaining leaf out flat. Place about 2-3 heaping tbsp of the cooked masa harina onto the middle of the leaf and flatten the mixture out into roughly a four inch square.

Top with about 2-3 tbsp of the shredded pork mixture. Pull together two sides of the banana leaf until the masa harina surrounds the pork filling. Fold the ends together until you have a long rectangle. Tuck in the remaining ends until you have a rectangular package. Tie the package together with the reserved piece.

Repeat until you have used up all of the filling and masa.

Place the tamales sideways into a steamer, taking care not to crowd them too much. Steam them for about 1 1/4 hours. They should come off the leaf easily when they are done.

Serve.

Bacon, Lettuce, Cucumber & Tomato Salad Rolls

(8 rolls)

I'm moving soon, so I have been working at clearing out my pantry as productively as I can. I used my last tin of chickpeas for a tasty hummus yesterday, then packed up my food processor last night. This morning I came across half a package of Vietnamese spring roll wrappers and used those for my salad today.

Bacon, lettuce, cucumber, tomato, pickle and caper salad dressing went inside these wrappers. The rolls really didn't take that much time to make and they were delicious! Vietnamese wrappers are made from tapioca starch and rice flour; perfect if you can't tolerate gluten.

salad dressing
1 large dill pickle, finely diced
1/4 cup plain yogurt
2 tbsp mayonnaise
1 generous tbsp capers, drained
1 tsp Dijon mustard
1/2 tsp sweet paprika

Combine everything in a small bowl and set aside

rolls
8x  8-9 inch sheets rice spring roll wrappers
lukewarm water for soaking the wrappers
about 2-2 1/2 cups washed and dried spring lettuce mix
2/3 of an English cucumber, cut into 5 inch long matchsticks
2 large Roma tomatoes, cut into long matchsticks
freshly cracked black pepper
8 slices of bacon, cut in half and fried until crisp, drained and cooled

assembly
Soak the first rice wrapper in the water, then remove and place it evenly onto a flat surface. Drop another wrapper into the water to soften.

Place the lettuce towards one end of the wrapper leaving about an inch of space at the sides and about two inches at the top. If you are using a spring mix, then position the stems of the leaves inwards to prevent them from piercing the wrapper.

Spread about one generous tablespoon of dressing over the centre of the lettuce, then top with one or two more leaves. Place some cucumber and tomato over the leaves and sprinkle a bit of freshly cracked pepper. Add two half slices of bacon.

Gently pull the top edge of the rice wrapper over and tug it in underneath the lettuce and bacon filling. Roll towards you for about half a turn or so. Try keeping it as snug as possible. It might take a few tries to get the hang of it.

Pull the outer edge of the wrapper in towards the centre of the roll, then do the same with the other side (see photo above).

Finish rolling up the salad roll and set aside. Repeat until you have used up all of the wrappers. Enjoy!

Fish Coconut Curry

(4 servings)

Don't let the variety of spices discourage you from trying this delicious curry. If you are fortunate enough to live near a Whole Foods, Sprouts or Central Market, they might very well have a spice section in their bulk foods department. In Dallas, it's possible to purchase spices by the spoonful for mere pennies.

Central Market will sometimes even take that extra step and order specific bulk spices for you. I needed lavender for a Coca Cola syrup I was experimenting with last summer. Central Market ordered it and then called me when they had it in stock two weeks later. I was thrilled they were willing to do this when all I needed was two tablespoons of the stuff!

2 tsp coconut oil
1 large onion, chopped
2 cloves garlic, inced
1 tbsp fresh ginger, minced
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/8 tsp cayenne, or to taste
14.5oz can diced tomatoes
13.5oz can coconut milk
1/2 - 2 jalapeno peppers, sliced and to taste
salt, if needed
1 lb firm white fish
2 tbsp fresh cilantro, chopped

Heat the coconut oil in a heavy pot with a tight fitting lid. Add the onion and cook until it's translucent. Adjust the flame as needed to keep the onion from burning.

Stir in the garlic, ginger, garam masala, coriander, cumin, turmeric and cayenne. Cook for a minute or two (until the spices are very fragrant), then stir in the tomatoes, coconut milk and jalapeno pepper. Bring the mixture to a simmer, then reduce the flame to low, cover the pot and cook for about an hour. Taste and add salt, if needed.

Cut the fish into bite sized pieces and add to the curry. Cook for another 3-6 minutes or until the fish is cooked through.  If you cook it too long the fish might begin to flake and fall apart. Remove from heat and sprinkle with the cilantro.

Serve.

Corn Spaghetti with Wine Braised Veggies

(4 servings)

For this simple gluten free dish I used the vegetables straight out of the freezer; the total prep and cooking time worked out to less than 30 minutes!

2 cups dry white wine
3-5 cloves garlic, minced or pressed
1/4 tsp salt, or to taste
1-3 pinches red pepper flakes, or to taste
1/2 lb (gluten free) corn spaghetti
1 cup frozen loose chopped spinach leaves
2/3 cup frozen corn
2/3 cup frozen green peas
1/4 cup heavy cream
1/4 cup roasted red pepper, sliced (from a jar)
1-2 tbsp fresh parsley, chopped
1/4 cup grated Romano cheese, for serving

Pour the wine into a saucepan (large enough to hold the cooked spaghetti) and set over a medium flame. Add the garlic, salt and red pepper flakes. Simmer the mixture until the wine has reduced by half.

While the wine is simmering, bring a pot of lightly salted water to a boil and cook the spaghetti according to the directions on the package until al dente. The water will look cloudy. Drain the spaghetti and rinse it in cold water. Set aside.

You will probably be able to stir the frozen spinach, corn and peas into the reduced wine mixture before the spaghetti is done. Cook for about 5 minutes, then stir in the cream. Reduce the flame and cook gently for another minute or two. Stir in the sliced red pepper and parsley. Keep warm until the spaghetti is ready.

Add the drained spaghetti to the vegetable sauce and stir well. When the pasta has heated through, remove from the stove. Divide between 4 plates. Sprinkle with cheese and serve.

Festive Flourless Chocolate Cookies with Mint & Toasted Coconut

(about16 cookies)

This morning I baked these delicious festive chocolate cookies to take to a friend's place later today. I chopped up a dark minted chocolate bar and crushed a couple of mint candy canes. These cookies turned out fudgier than the ones I've made in the past (something I was rather pleased with) because I had to add an additional egg white. I suspect humidity might have been the culprit, but two egg whites just didn't cut it this time.

1 1/3 cups icing sugar
1/2 cup cocoa powder, I used Hershey's unsweetened Special Dark

1/2 cup unsweetened coconut flakes, toasted
1/2 cup minted dark chocolate, chopped

1/3 cup mint candy cane, crushed (about 3 medium)

*2 - 3 large egg whites, slightly beaten

Preheat oven to 350°F.

Combine the icing sugar, cocoa powder, coconut, chocolate and mint candy in a large bowl. When the dry ingredients are well combined, stir in the egg whites just until everything is evenly moist. *This time two egg whites weren't enough. I imagine this might have something to do with humidity. The cookie mixture was still dry and crumbly looking after I added the two egg whites, so I added a third. The batter then was runnier than usual; the reason I increased the oven temperature from 325°F to 350°F. The resulting cookies seemed nice and fudgy to me, so I might use three egg whites the next time I make these. :)

Drop by the heaping teaspoonful onto parchment or silicone lined cookie sheets.

Bake for about **8-12 minutes or until the tops have puffed up and cracked (they will deflate slightly as they cool). Cool these cookies completely before carefully peeling off the parchment or silicone mat. **I baked these in a counter top convection oven which tends to bake things faster. I would keep a close eye on these regardless which type oven is used as overbaking these can result in dry cookies.

I like to make these cookies in small batches because they seem tastiest within a day or two of being made.

Chile con Queso, Made with Real Cheese (gluten free)

(about 6 servings)

If you are a huge fan of Velveeta, this recipe might not be for you. This Chili con Queso is different from the stuff you might find in a restaurant. I used a sharp cheddar cheese which I thought was quite good in this, however I did get one complaint, lol. Everyone else dug right in!

1 1/2 tbsp butter
1/2 a large yellow onion finely diced
2 cloves garlic pressed
1-2 jalapeno peppers, seeded and diced (or something hotter, if you prefer)
2 tbsp rice flour
one 14.5oz can diced tomatoes
1/2 cup vegetable broth
3-4 cups shredded cheese, about 3/4-1 lb; use cheddar or a combination of cheddar and Monterey Jack
salt, to taste
1/4 cup cilantro, chopped

Melt the butter in a saucepan over a medium flame and add the onion, garlic and jalapeno pepper. Saute for about 5 minutes or until the vegetables are soft.

Sprinkle the rice flour evenly over the vegetables and then quickly stir in. Add the canned tomatoes and stir, then add the vegetable broth. Cook for about 2-3 minutes or until the sauce has thickened.

Lower the flame to medium-low and add the cheese by the handful, each time stirring until it's completely melted (you might not need to add all of the cheese; taste as you go along). Check and add salt, if needed.

Remove from heat and stir in the cilantro. Serve.

Scotch Eggs

(6 servings)

Scotch eggs are wonderful for breakfast, brunch or an afternoon snack. I've even had them at a local pub for dinner.

I believe their success depends mainly on the type of sausage meat you use. My butcher offers a wonderful lean breakfast style sausage which is delicious on its own and fantastic when used in this recipe.

6 medium eggs
1 1/4 lb bulk lean turkey or pork sausage
3 tbs chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp mustard
1 1/2 tsp Worcestershire sauce

1-2 tbsp coconut oil (or high temperature oil) for frying

mustard for serving

Place the eggs in a pot (with a tight fitting lid) and fill with enough cold water to cover them by about an inch.

On the stove top, heat the water until it just begins to simmer, then cover the pot, remove from heat and allow to sit undisturbed for 5 minutes. I used medium sized eggs and when the dish was finished the yolks were still slightly soft. Adjust the time accordingly if you prefer your yolks softer or harder or if your eggs are larger or smaller.

Drain the eggs and run cold water over them. Crack the shells and peel the eggs. Set aside.

In a bowl combine the sausage meat, parsley, sage, mustard and Worcestershire sauce. Divide the mixture into six even pieces.

Flatten the meat into an oval and place an egg in the middle. Carefully wrap the meat around the egg and press until the edges are completely sealed. It's worth spending extra time for this step because the meat will shrink somewhat while it's frying and if the edges haven't been sealed adequately, they will pop open.

Heat the oil in a large skillet with a lid. Fry the scotch eggs over a medium high flame for about 7-9 minutes or until they are evenly browned on all sides. Cover the skillet and reduce the flame to about medium. Cook for about 9-12 minutes or until the meat is thoroughly cooked. About midway through turn the scotch eggs over.

Serve with mustard.

Chili Casserole

(6 servings)

I have no idea why they call this casserole, "Tamale Pie". This dish doesn't taste like tamales at all, instead it's a very delicious and satisfying combination of chili and cornbread; perfect for a cool fall or winter evening.

A word of caution. I used dried New Mexico chili for this which generally is considered to be relatively mild. On occasion they seem hotter than usual, as was this batch. I used four pods and the finished dish was "medium-hot" with a slow burn on the back of my tongue. The cornbread topping and sour cream tamed the heat somewhat, and overall I found it "pleasant". You can decrease or increase the amount of chili pods as desired.

filling
2-6 dried New Mexico chili pods
3-4 cloves garlic, chopped
1/2 cup boiling water
2 tsp oil
3/4 lb extra lean ground pork
3/4 lb extra lean ground beef
1 large yellow onion, chopped
1 red bell pepper chopped
one 14.5oz can diced tomatoes
1/2 cup beef broth or tomato juice
2 tsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground pepper

topping

1 cup fine cornmeal

1 cup shredded cheddar cheese

1 ear corn, shucked
1 tsp baking powder

1/2 tsp salt
3/4 cup milk
1 large egg

garnish
sour cream
sliced green onion

Remove the stems from the chili pods and place into the bowl of a food processor. Pulse until you  have very small pieces.  Place the chili into a small bowl and add the garlic. Pour the boiling water over the mixture and soak about 30 minutes.

Heat the oil in a large non-stick skillet or pot with a lid. Fry the pork and beef until it is browned, then stir in the onions. Cook until they are translucent, then stir in the bell pepper. Cook another 5 minutes.

Stir in the reserved chili pod, garlic and water mixture, diced tomatoes, broth or juice, chili powder, cumin, oregano, salt and pepper. Simmer covered, over a low flame for about 30 minutes.

When the meat mixture is almost ready, preheat the oven to 375°F.

Combine the cornmeal, cheese (reserve a small amount of cheese to sprinkle on top), corn, baking powder and salt in a small bowl. In another bowl whisk together the milk and egg. Pour the milk mixture over the dry ingredients and stir until everything is well combined. Set aside.

When the meat mixture is ready, spoon it evenly into a 13 x 9 inch baking dish. Top with the cornmeal mixture and smooth that out as much as possible with the back of a spoon. Sprinkle the reserved cheese over the top.

Bake for 35-50 minutes or until the top has nicely browned and the chili is bubbling hot.

Garnish with sour cream and sliced green onions.

Upside-down Peach Cake (Gluten Free)

(1x 9 inch cake)

Sometimes it's just too hard to pass up a bargain. This weekend they were practically giving away peaches at the market. I brought home a huge bag of them and used some in this delicious gluten free dessert.

Not too long ago I made a version of this super moist cake using plums which I placed on top of the batter and that cake was so good! This time I made a larger cake and placed the peaches on the bottom of the pan with a butter, honey and orange liqueur sauce. I can't decide which version I like better!

adapted from "Magically Moist Almond Cake" at Bob's Red Mill.

peaches
1 tbsp butter, melted
2 tbsp honey
1 tbsp orange liqueur or freshly squeezed orange juice (zest the orange first)
4 peaches

cake

3/4 cup unsalted butter, softened (1 1/2 sticks)

1/3 -1/2 cup sucanat or brown sugar

4 large eggs

1/2 cup milk
finely grated zest from 1 orange

1 1/2 cups almond flour

1/2 cup coconut flour
2 tsp baking powder (gluten free)

1/8 tsp salt

Bring a pot of water to a boil and drop in the peaches for about 15-25 seconds. Remove them with a slotted spoon and allow to cool slightly. Cut the peaches in half. Slip off the skin and remove the pits. Cut into slices. Set aside.

Prepare a 9" cake pan by greasing it. Cut a piece of parchment paper to fit the bottom of the pan and another piece for the sides. Set aside.

Combine the butter, honey and orange liqueur or orange juice in a small bowl.

Pour this mixture into the prepared cake pan and swirl until the bottom is coated evenly.

Arrange the peach slices in an even layer in the bottom of the cake pan. Set aside.

Preheat oven to 350°F.

Beat together the butter and sucanat until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until well combined. Stir in the milk.

In another bowl stir together the orange zest, almond flour, coconut flour, baking powder and salt until well combined. Add this to the butter and egg mixture, then beat until the batter is smooth and creamy.

Spread the batter carefully over the peach mixture in the prepared cake pan.

Bake the cake for about 35-45 minutes or until a toothpick inserted the middle comes out clean and the surface is a nice golden brown.

Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving place. Peel off the parchment paper and allow to cool further.

Serve at room temperature.

Mango & Blueberry Sour Cream Crisp (Gluten free)

(4-6 servings)

This crisp is similar to the nectarine pie I made last year. The sour cream cream mixture forms a custard of sorts as it bakes; it's very nice with a variety of fruits or berries.

Serve this crisp warm or at room temperature.

fruit filling
1/2 cup sour cream
1 egg
2 tbsp honey
1/4 tsp cinnamon
a pinch of salt
3 cups mango, diced (2 large mangoes)
1 cup blueberries, washed and sorted

streusel topping
1/4 cup almond flour
1/4 cup rice flour
1/4 cup sliced almonds
2 tbsp sucanat or brown sugar
3 tbsp cold butter, diced

Preheat the oven to 400°F.

Butter an 8 inch square baking dish and set aside.

Whisk together the sour cream, egg, honey, cinnamon and salt in a large bowl. Add the mango and blueberries and toss until they are evenly coated. Set aside.

Combine the almond flour, rice flour, sliced almonds, sucanat and butter in a small bowl with a fork until the mixture is crumbly and the butter is the size of petite peas.

Spread the fruit and sour cream mixture evenly  in the prepared baking dish. Top with the streusel mixture.

Bake at 400°F for 20 minutes, then reduce the heat to 375°F and continue to bake another 35-45 minutes or until the top has browned nicely and the filling is bubbling hot.

Plum Cake with Bourbon Whipped Cream (Gluten Free)

(8" cake; 6 servings)

This delicious gluten free plum cake is an adaptation of a recipe for "Magically Moist Almond Cake", posted on Bob's Red Mill that I've wanted to try for quite some time. What caught my eye were the rave reviews; everyone loved this recipe. I also liked that it combined coconut flour with almond flour.

I used a small 8 inch tart pan with a removable bottom for this, but an 8 inch regular cake pan should work just as well. I added the lesser amount of sucanat, resulting in a not too sweet cake contrasted by slightly tart plums which in turn were topped with lightly sweetened bourbon flavored whipped cream. Yummy!

adapted from "Magically Moist Almond Cake" at Bob's Red Mill.

6 tbsp unsalted butter, softened

1/4 - 1/3 cup sucanat or brown sugar, to taste

2 large eggs

1/4 cup milk

3/4 cup almond flour

1/4 cup coconut flour

finely grated zest from 1/2 lemon

1 tsp baking powder (gluten free)
2 pinches of salt

3 black plums, pits removed, cut into wedges

Preheat oven to 350°F. 

Prepare an 8" tart or *cake pan by greasing it . I sprinkled almond flour over the greased surface, but after the cake cooled, I noticed it stuck to the pan more than it should have. If I make this again, I won't "flour" the pan with almond flour.

*If I was using a cake pan instead, I'd probably cut a piece of parchment paper to fit the bottom of the pan, and another piece for the sides; just in case this batter is sticky.

Beat together the butter and sucanat until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until well combined. Stir in the milk.

In another bowl stir together the almond flour, coconut flour, lemon zest, baking powder and salt until well combined. Add this to the butter and egg mixture, then beat until the batter is smooth and creamy.

Spread the batter into the prepared tart pan or cake pan. **Arrange the cut plums over the top of the batter beginning in the center and working your way to the outer edges.

**Note: In retrospect I should have placed the plums skin side up as the flesh had a matte finish once the cake was baked. I made a glaze using 1 tbsp peach jam which I heated slightly in the microwave, then brushed this over the cut pieces of fruit before I served the cake.

If you are using a tart pan with a removable bottom, place it on a cookie sheet before placing it in the oven in case it leaks. Bake the cake for about 35-45 minutes or until a toothpick inserted the middle comes out clean and the surface is a nice golden brown.

Allow the cake to cool in the pan before carefully removing it.

bourbon whipped cream

2/3 cup heavy cream

1-2 tsp sucanat or brown sugar, to taste

2-3 tsp bourbon, to taste

Place the cream into a small bowl. Add the sucanat, then beat until the cream is whipped. Stir in the bourbon; start off with 2 teaspoons and add the third of you prefer a more pronounced flavor. Serve with the cake.

Brown Rice Pudding with Dates, Almonds & Blueberries

(3-4 servings)

Last night after work I dropped by the market to pick up a few things.  A huge barrel of short grain brown rice caught my eye in the bulk food section. Rice pudding came to mind immediately. I hadn't made it in months and suddenly I was craving it.

I sweetened this rice pudding with dates. Start off with the lesser amount and add a bit more later if it isn't sweet enough.

1/2 cup sliced almonds
1 cup water
a pinch of salt
3/4 cup raw short grain brown rice
1/3 - 1/2 cup chopped dates
1 1/2 - 1 3/4 cups milk or almond milk
1/4 tsp ground cinnamon
2 tbsp whole flaxseed, optional
1/2 tsp finely grated fresh lemon zest

fresh blueberries for serving

Lightly toast the almonds. Set aside and cool.

Bring the water and salt to a boil in a saucepan with a lid. Stir in the rice and simmer gently uncovered for about 10 minutes. Stir in 1/3 cup chopped dates. Continue to simmer uncovered for another 4-5 minutes.

Pour in 1 1/2 cups milk and add the cinnamon. Return the mixture to a light simmer. Taste the liquid and add the extra dates at this point if you prefer your rice pudding sweeter. Cover the saucepan and lower the flame to the lowest setting. Cook for about 20-25 minutes or until the rice is tender with a small bite to it.

Remove the lid. Stir in the remaining milk, flaxseed and lemon zest. Turn off the heat and cover the pot. Allow to sit for about 15 - 20 minutes. Most of the remaining liquid will have absorbed into the rice. Stir in the toasted almonds, reserving some for garnish. If the pudding seems too thick, stir in additional milk or water.

Serve warm or at room temperature with the blueberries.