Tag Archives: Gluten Free

Almond Macaroon Cookies, Two Ways

29 Mar

Chocolate Almond Macaroon Cookies

Chocolate Almond Macaroons

Chocolate Almond Macaroons

Ingredients:

  • 3 ounces chocolate, melted and cooled
  • 1 cup ground almonds (I use Trader Joe’s Almond Meal but you can grind your own using blanched almonds)
  • 2/3 cup sugar
  • 2 egg whites

Directions:

  1. Preheat oven to 325° F.  Line a baking sheet with parchment paper and set aside.
  2. Mix together the almonds and the sugar, then mix in the egg whites.  Next, gradually add the cooled chocolate, stirring until mixture is smooth.
  3. Make twelve 1-inch balls of batter and place them on the baking sheet. Or you can use a medium cookie scoop and drop them onto the baking sheet if you prefer.  Flatten them slightly, so they have a smooth round shape.
  4. Bake for 12-14 minutes. Remove macaroons from the oven and cool on a rack. When completely cool gently peel them from the parchment paper and enjoy!

Simple Almond Macaroon Cookies

Ingredients:

  • 2 cups ground almonds (Trader Joe’s Almond Meal works great or you can grind your own using blanched almonds)
  • ¾ cup sugar
  • 1/4 teaspoon almond extract
  • 2 egg whites

Directions:

    1. Preheat oven to 425°F.  Line a baking sheet with parchment paper and set aside.
    2. Mix the almonds with the sugar and extract.
    3. Add the egg white and and work the mixture very well holds together in a stiff paste.
    4. Make twelve 1 1/2-inch balls of dough and flatten them slightly, or you can use a medium cookie scoop and drop the batter onto the parchment paper.
    5. Bake for 8-10 minutes, until very lightly colored.  They will be soft, but they will harden as they cool.  Leave on tray until firm before removing from parchment paper.
Ground almonds and sugar

Ground almonds and sugar

add egg whites and vanilla

add egg whites and vanilla

mix into a paste

mix into a paste

roll into balls

roll into balls

flatten

flatten

bake

bake

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Salted Chocolate Caramel Tart with Almond Macaroon Crust

28 Mar

Salted Chocolate Caramel Tart with Almond Macaroon Crust

 

Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart

 

For the crust:

  • 2 cups almond meal ( I get it at Trader Joe’s but you can grind your own)
  • ¾ cup sugar
  • ¼ teaspoon vanilla extract
  • 1 egg white

 

To make the crust:

  1. Preheat oven to 425° F. Generously butter a 9-inch tart pan and set aside.
  2. In a medium bowl, mix together the almond meal, sugar, vanilla, and egg white.
  3. Spoon it into the prepared pan and gently press it into the bottom and up the sides. Bake for 10 minutes and let cool on a rack. While crust is cooling, make the caramel.
Butter the tart pan

Butter the tart pan

Mix the almonds, egg white, and vanilla

Mix the almonds, egg white, and vanilla

Into the pan

Into the pan

Press it into the pan

Press it into the pan

Baked

Baked and cooled

 

 

For the caramel:

  • 1 cup sugar
  • 6 tablespoons butter
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

 

To make the caramel:

  1. In a medium-sized saucepan, heat the sugar on medium-high heat. Stir constantly with a heat-proof rubber spatula until the sugar melts. Caution: melted sugar is very hot! Once you have started to melt the sugar do not stick your finger in or lick the spoon to taste—you will get burned!
  2. Heat the sugar until it turns a golden caramel color. If you have an insta-read or candy thermometer it will be ready at 350F. If you don’t have one, just go by the color. But be careful—the caramel will go past that point very quickly and burn fast. Remove it from the heat as soon as it turns to caramel—it will continue to cook even after removed from the heat.
  3. Add the butter and whisk until butter is fully incorporated. The caramel may bubble up as you to do this.
  4. Add the cream and whisk until the caramel becomes smooth. Add the vanilla and salt and whisk again.
  5. Let cool slightly and pour into the macaroon crust to completely coat the bottom. Now you are ready to make the chocolate glaze.
I'm melting

I’m melting

Melting

Melting

still melting

still melting

melting

caramel!

Butter

Butter

add cream and whisk until smooth

add cream then whisk until smooth

Pour into crust

Pour into crust

 

 

For the chocolate:

  • 6 ounces bittersweet chocolate
  • 1 tablespoon unsalted butter
  • ½ cup heavy cream
  • 1 tablespoon sugar
  • Pinch of salt
  • Flaky sea salt for sprinkling on top

 

 

To make the chocolate glaze:

  1. Put all chocolate glaze ingredients into a bowl and microwave for one minute. Let stand for a minute or two and then stir until smooth.
  2. Pour the chocolate glaze over the caramel filling and lightly sprinkle with flaky sea salt. Let chill in the fridge until firm about two hours.
In the bowl

In the bowl

into the microwave

into the microwave

stir

stir

pour

pour

a sprinkle of salt

a sprinkle of salt

Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart

 

 

Lemon Tart with Coconut Macaroon Crust

25 Mar

This one speaks for itself:

Lemon Tart for Passover

Lemon Tart for Passover

Lemon Tart with Coconut Macaroon Crust

For the crust:

  • 3 ½ cups sweetened coconut
  • 3 large egg whites
  • ¾ teaspoon vanilla extract

For the filling:

  • 4 large egg yolks
  • 1-14 ounce can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • 2 large lemons, juiced (1/2 cup) and zested

To make the crust:

  1. Preheat oven to 375°F. Generously butter a 9-inch tart pan. In a medium bowl mix together the coconut, egg whites, and vanilla extract. Lightly press mixture against the bottom and sides of the tart pan to form the walls of the crust.
  2. Bake for 10-15 minutes until the crust is lightly golden. Remove from oven and let cool on a rack while you make the filling. Lower oven temp to 325°F.

To make the filling:

  1. In a medium bowl whisk together the egg yolks, sweetened condensed milk, vanilla extract, lemon juice, and lemon zest. Pour the filling into the cooled shell and bake until just set 15-20 minutes. Set on a rack to cool, then refrigerate until chilled.
Mix the coconut, egg whites, vanilla

Mix the coconut, egg whites, vanilla

Butter the pan

Butter the pan

Into the prepared pan

Into the prepared pan

Form the crust

Form the crust and bake

While the crust cools make the filling--egg yolks

While the crust cools make the filling–egg yolks

Sweetened condensed milk

Sweetened condensed milk

Add vanilla

Add vanilla

and lemon zest

and lemon zest

Fresh squeezed lemon juice

Fresh squeezed lemon juice

Whisk it together

Whisk it together

Crust is ready to be filled

Crust is ready to be filled

Bake it

Bake it

All set

All set

Glistening gorgeousness

Glistening gorgeousness

Chill it

Chill it

Lemon Tart for Passover

Lemon Tart for Passover

Keen on Quinoa

19 Mar

Before quinoa became popular, my mother had it in her pantry when I was growing up. Back in the ‘70’s, it was hippie dippy health food and had a picture of a Native American on the box to show how natural it was. I am sure my mother made it once, and it was either tolerated at one weeknight dinner, or rejected entirely, and then left for dead on the shelf, in memory of mom’s attempt to try something new.

But now it has made a re-appearance in grocery stores, and healthful minded people are turning to it for a low-carb, gluten-free substitute for other grains. Understanding what it is and how to cook it can keep its popularity stats up at your dinner table.

First thing you should know is that it is not a grain, although it looks a lot like couscous.

Uncooked quinoa

Uncooked quinoa

My husband thinks it looks a lot like bird seed and jokes that we are sharing dinner with our pet parakeet.

Bird seed

Bird seed

Our parakeet, Happy Love

Our parakeet, Happy Love

 

Quinoa is related to beets and spinach and is high in protein and iron. It is the seed of its plant, and, if you look closely at it after it is cooked, has a lot of personality—it is curly, just like me!

Curly when cooked!

Curly when cooked!

It is also accepted as kosher for Passover—just think, it is the only kosher food that has a curly tail!

Curly close-up

Curly close-up

During Passover I leave a big bowl of it in the fridge, and it will save me from sobbing into my matzah on day 3 of the holiday because I can’t go one more day without my beloved couscous, rice, or pasta (carboholic in the house, yo).

I recommend the Ancient Harvest brand, which is pre-rinsed to remove the bitter coating on each grain of quinoa, which is called saponin.

Ancient Harvest Quinoa

Ancient Harvest Quinoa

Other brands, such as Trader Joe’s still have the coating, and personally I will do anything to save a step, even one as simple as this. If you do buy a brand that you need to rinse, then do so with a fine mesh colander or you will wind up washing a heck of a lot of it down the drain.

I recommend cooking it in broth, not water, no matter how the instructions on the box insist either way will be fine. The broth will give it some flavor, and anything this healthy needs every bit of flavor on its side to make sure it will always have a place at your dinner table.

Cook it in an uncovered pot for about 15-18 minutes, until the liquid has been absorbed and there are some “holes” in the top of the quinoa.

Broth and quinoa

Broth and quinoa

Cook uncovered

Cook uncovered

 

Done

Done

See the holes

See the holes

 

Many recipes will tell you to put the cover on the pot, but I find that then you will have to drain it, and you already know how I feel about saving a step. Since you are not cooking rice, you do not need the cover.

Once it is cooked you will notice that it has changed a little bit—it will now have the cutest little curlicue shape to it. And when you taste it, it will not be mush, but will have a bit of bite to it and a pleasant texture.

Let it stand for about 5 more minutes off of the heat, then, using a fork, gently fluff it out onto a large platter or wide serving bowl, and let it cool a bit. At this point you can add in any mix-ins to help it along and win over your family.

Mix-ins

Mix-ins

Chopped and ready to go

Chopped and ready to go

Pretty

Pretty

Mixed

Mixed

Add feta and eat!

Add feta and eat!

 

Mediterranean Quinoa Salad and other ideas

  • 1 cup quinoa (I recommend the Ancient Harvest brand so you can skip step 1)
  • 2 cups broth
  • 15 pitted Kalamata olives
  • 4 sun-dried tomatoes in oil
  • 2 tablespoons fresh basil
  • ½ red bell pepper

    Israeli Feta

    Israeli Feta

  • 2 green onions
  • ½ cup feta cheese, crumbled (I love the Israeli feta from Trader Joe’s)
  • Salt and pepper to taste
  1. Place quinoa in a mesh colander and rinse to remove bitterness (see note above).
  2. Place the quinoa and the broth into a pot, bring to a boil, then lower heat and simmer, uncovered, for 15 minutes. If there is any liquid remaining, drain in the colander and let quinoa cool to room temp.
  3. Chop olives, sun-dried tomatoes, basil, red pepper, green onions, and feta cheese. Mix into the quinoa and season with salt and pepper to taste.

Qunioa Mix-in Ideas:

  • Sautéed chopped onion, sliced grilled chicken, chopped fresh spinach, squeeze of lemon and drizzled of olive oil
  • Diced cooked asparagus, goat cheese, quartered cherry tomatoes, fresh chopped thyme
  • Sliced green onions, dried cherries, apricots or dates, chopped pistachios, almonds, or cashews, chopped fresh flat-leaf parsley
  • Thinly sliced red onion, crumbled feta, diced cucumbers, and halved grape tomatoes, chopped fresh mint
  • Eat any of these quinoa salads as is or in a lettuce wrap.
  • Stuff any of the quinoa salads into a hollowed out Roma tomato, portabella mushroom, zucchini, or eggplant, and baked in the oven at 350° F until the veggies are tender.

Perfect Potato Pancakes: A Latke Tutorial

6 Dec

Now come on, don’t be shy, raise your hand if you have never attempted to make your own latkes. That’s better.  It feels good to share, doesn’t it.

 
Or more likely, you have made latkes, and year after year you wonder why they are not turning out crispy outside and melt in your mouth creamy inside. And why, oh why, don’t they taste like Grandma’s???

 
Don’t worry, help is here!

 
I have a foolproof latke recipe for you, and it is low-fat!  Okay… I am totally lying about the low-fat part.

 
You can read this blog, or you can watch me make them live on TV here, or both:

 
Aura Makes Latkes on KMOV’s Great Day St. Louis

 
Tis the season to make latkes, so either way, get out your food processor, your frying pan, and let’s go!

 
Latke 101

 
The goods:

 
Potatoes. You can make these with any kind of potato and any kind of vegetable, really. Cooks are always throwing in everything from zucchini and carrots to sweet potatoes and curry. But for traditional latkes, I recommend using Russet potatoes because of their high starch content.

 
Onions. You can’t make a good latke without a good onion. Use a 2 potato to 1 onion ratio here folks.

 
Eggs. Keep it together folks. I know the onions made you cry, but in this case I mean the latke. It will help hold it together.

 
Salt. Yes, mmm… good. You can’t make a decent latke without the proper amount of salt. Besides, the right amount will help the water drain from the potatoes and onions. I’m a fan of kosher salt.

 
Flour vs. Matzo Meal vs. Potato Starch. Ok, sit down for this one: I don’t add any flour or matzo meal to my batter. I find it makes the batter gummy and heavy and you will still have liquid in the bottom of the bowl as the potatoes and onions will continually give off water. Instead, I use the potato starch that naturally comes out of the potatoes in my bowl (instructions and photos follow). And the liquid, well, you just keep mixing it back in. If you find you absolutely must add flour and can’t accept the concept of a flour-less potato pancake, then go ahead and add a little, you have my blessing. But don’t keep adding when you see liquid in the bowl, just mix it back in.

 
And oil. This is the most important part here. You want to use peanut oil. It is the best. Its high smoke point allows you to get through the whole batch of lakes without setting off the smoke alarm. You can also use canola or vegetable oil, but it won’t have the same results. Peanut will give you the crispiest texture. See below for more on oil.

 
Helpful tips:

 
Skin the potatoes. But someone I know leaves them on and boy does that save a lot of work, not to mention keep some extra nutrients in. But I haven’t tried it myself, so for now I say skin ’em.

 
Use a food processor. I know plenty of people swear by hand-grating. But the people I know who usually do this, well, the latkes are the only thing they will cook all year so they have energy to spare. You grandmother grated by hand. She suffered so you don’t have to.

 
You can double or triple this recipe. But if you do I recommend crushing a vitamin C tablet and adding it to your mixture to keep the batter from turning brown.

 
Make sure your oil is hot, hot, hot, like the Buster Poindexter song. You can put in a wooden chopstick as the oil heats, and when bubbles form around it and are moving rapidly you will know your oil is ready. Pretty cool, huh? And I def don’t advise throwing droplets of water into your oil to see if it spatters–it will, and you will have a mess and could possibly get burned.

 
Flip once, not twice, unless you want to give you latke a bath in the oil. Yuck.

 
Don’t press down with the spatula. You want it to have a little body, not be an oily potato chip. And the expression “flat as a pancake,” well don’t press down on those either.

 
Feel free to make these ahead and freeze. They are extra crispy when reheated. Try 375 degrees F for 6-8 minutes per side.

 

 

Need more help? Ask me!

 

 

Aura’s Traditional Potato Latkes

  • 2 pounds russet potatoes, peeled and quartered lengthwise
  • 1 medium onion, peeled and quartered
  • 1 egg
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup peanut oil

1. Using the grating disc of your food processor, grate the potatoes and the onion.

2. Remove the shredded potatoes and onions and put them into a mesh colander sitting over a large bowl.

3. Change the blade of the food processor to the chopping blade. Put most, but not all of the shredded potatoes and onions into the work bowl of the food processor and pulse until you have a smoother texture.

4. Put the mixture back into the colander over the bowl and press down to help the potatoes release their liquid.

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5. Remove the colander from the bowl and you will see the liquid from the potatoes with the white starch settled at the bottom. Pour off the water being careful to save the potato starch.

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6. Put the potato-onion mixture into the bowl with the potato starch, add the egg, salt and pepper, and mix well.

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7. Pour the oil into a large frying pan and heat to medium high. Place a wooden chopstick into the oil and when bubbles form around it you know the oil is the right temperature for frying.

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8. Carefully drop spoonfuls of batter into the hot oil. Let the latkes cook for about 3 minutes until golden and then carefully flip and cook on the other side.

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9. Remove them from the pan and place on paper towels to drain. Repeat with remaining batter.

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10. Serve with applesauce or sour cream.  Makes 18 latkes.

Aura is interviewed about Chanukah Traditions and cooking in the Ladue News

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