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Carol's Culinary Cues - April, 2010
(c) Carol Fenster, Ph.D. - President, Savory
Palate, Inc.
8174 South Holly St., #404, Centennial, CO
80122
800.741.5418
ISSN 14244
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IN THIS ISSUE:
-GLUTEN-FREE ON PUBLIC
BROADCASTING SYSTEM (PBS)
-SOLD-OUT CLASSES AT
BOB'S RED MILL COOKING
SCHOOL
-FOOD FOR THOUGHT
-WHERE IN THE WORLD IS
CAROL?
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GLUTEN-FREE ON
PUBLIC BROADCASTING SYSTEM (PBS)
I was invited to
tape three shows in the studios of “Creative Living with Sheryl Borden,”
located in a beautiful new studio at Eastern New Mexico University. Sheryl
Borden is the host of this 34-year-old show; it is broadcasted in 50 states, in
over 100 stations and covers a wide variety of topics.
http://www.kenw.org/creative-living.html
I taped 3 shows
focused on gluten-free baking without eggs or dairy. That’s my new book in the
photo, 100 Best Gluten-Free Recipes, (in stores after Labor Day)
and that's me with the hostess, Sheryl Borden (left) along with my wonderful
assistants, Virginia Schmuck, of Lubbock, TX, (next to Sheryl) and Genevieve
Potts of Portales, NM, on the right. These two ladies made sure the food looked
great before each camera short and took care of all those little details that
happen when filming food. Thank you, Virginia and Genevieve. You were
wonderful!!! By the way, they are dedicated leaders in their own communities and
have helped many gluten-free patients.
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In the studio of "Creative Living with Sheryl
Borden" |
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Show #1: Egg-Free Baking
The first show focused on
how to replace eggs in
baking, probably one of the
hardest substitutes to
make. (My cookbook,
Cooking Free, is
egg-free and my youngest
grandson is egg-free.) In
place of each large egg
(which measures about
one-quarter cup) I showed
how to use one-quarter cup
of soft silken tofu (blended
in with liquid ingredients
until creamy). Then, I
showed how to use
one-quarter cup of the
flaxseed mix (3 tablespoons
stirred into 1 cup of
boiling water until it is
like runny jello). Keep
leftover flax mix in the
refrigerator for up to 1
week. Both tofu and flax add
fat and moisture to baking,
plus they bind the
ingredients. I made
Chocolate Brownies using a
tablespoon of Ener-G Egg
Replacer powder; it’s best
in low-rise foods like
Brownies.
Show #2: Dairy
Substitutes (yogurt, milk,
and butter)
The second show focused on
how to use substitutes for
yogurt, milk, and butter in
baking. There are so many
wonderful replacements for
cow’s milk. Choose milk
that is fortified with
nutrients and then be sure
to shake the box each time
to make sure those nutrients
are well distributed.
Butter is easily replaced by
buttery spreads (or canola
oil if you wish) such as
Earth Balance (which I use
at
www.GfreeCuisine.com).
I demonstrated how to make
Homemade Yogurt using cashew
cream (cashew nuts soaked
in water overnight and
pureed in a blended with
water) and then fermented
overnight in a yogurt maker
with a starter that I
purchase online. I’ve been
using cashew cream for many
years now and love its
creamy goodness. I also
talked about how to make
your own kefir using Body
Ecology starter and any milk
that suits your diet.
Show #3: Dairy
Substitutes (cream cheese,
sour cream, and whipping
cream)
The third show focused on
dairy substitutes for cream
cheese, sour cream, and
whipping cream. The two
main brands for cream cheese
and sour cream substitutes
are made by Tofutti and
Follow Your Heart Vegan
Gourmet; each work very well
especially in the Dairy-free
Cheesecake that I made. It
was in a Cookie Crust that I
usually make with Health
Valley Rice Bran Crackers
(which I couldn’t find, but
you could use dairy-free
versions of Pamela’s cookies
or Ener-G cookies). Then I
made an easy Cheesecake
Parfait that was simply
layers of crushed cookies,
the cheesecake filling
mentioned above, and cherry
pie filling. You can see it
in the lower left-hand
corner of the photo. It
makes a spectacular dessert
for guests and it is
super-simple to assemble.
There are so many wonderful
substitutes for the foods
that many of us can’t eat.
Whether you’re allergic,
intolerant, or follow a
vegan diet, these
substitutes make our lives
easier. By the way, all of
my books are dairy-free and
the recipes at
www.GfreeCuisine.com are
as well. We are so grateful
to the manufacturers who
make it possible for us to
eat!
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SOLD-OUT CLASSES AT BOB'S
RED MILL COOKING SCHOOL
Cooking school director,
Lori Sobelson, invited me to
teach a class on time-saving
approaches to gluten-free
baking in the beautiful
kitchens at Bob's Red Mill
Store in Portland, OR. Our
first class immediately sold
out, with a waiting list.
So, they opened a second
class on the same day, which
also sold out, with another
waiting list. That's how
popular our gluten-free diet
has become!
I demonstrated 5 dishes (1
bread, 4 desserts) that can
be streamlined to save time
without sacrificing taste or
texture. Here is a brief
run-down of what I did (and
you can do at home).
Flatbread.
First, I made a very quick
flatbread called
Pissaladiere (from the South
of France). While bread
doesn’t seem “quick”, my
method certainly is. You
quickly mix it in a bowl,
then spread the ultra-soft
batter with a wet spatula on
a baking sheet. It bakes
quickly since it is quite
then, then cut or tear the
pieces and dip them in a
sauce of balsamic vinegar,
herbs, and olive oil, just
like in restaurants.
Carol’s Time-Saving Tip:
You can use your favorite
flatbread recipe. Mix the
batter the night before,
using cold milk and cold
eggs, so the yeast isn’t
stimulated to rise. Then
refrigerate overnight,
tightly covered. The next
evening or up to 3 days
later, spread as much of the
batter as you want on a
greased baking sheet, let it
come to room temperature for
30 minutes, then bake it as
directed. You have fresh
bread, hot from the oven
with minimal fuss. Keep any
leftover batter in the
fridge so it doesn’t spoil.
Cherry Cobbler and
Strawberry Shortcake.
I used the Bob’s Red Mill
Vanilla Cake Mix (you can
use any GF vanilla cake mix)
to make Cherry Cobbler and
Strawberry Shortcake. I
divided the mix in half so I
really got two desserts for
the price of one. Then mix
in the liquid ingredients
specified on the package
(halved, e.g., 1 egg instead
of 2) and you’re ready to
bake. Instead of cherries,
you can use peaches,
nectarines, plums…whatever
is in season or on your
pantry shelf.
Carol’s Time-Saving Tip:
Don’t have mixes on hand or
prefer to make your own?
Use your own recipes,
assemble the dry ingredients
and then mix thoroughly,
then divide in half. Store
the halved mixes in your
pantry, and you’re
immediately ready to bake by
just adding the (halved)
liquid ingredients.
Frangipane Tarts and Toffee
Bars:
Bob’s Red Mill Shortbread
Cookie mix (halved) provided
the base for these two
delectable treats. The base
for the frangipane tart was
the cookie dough, topped
with fragrant almond paste,
and then fresh fruit (I like
nectarines, but pears are in
season now) glazed with
melted jelly after baking.
It is very elegant-looking
and often seen in French
pastry shops, yet
super-simple. A tablespoon
of molasses transformed the
cookie mix into a
toffee-flavored bar. It was
topped with chocolate candy
bars immediately out of the
oven so the bars melted on
the hot dough. A sprinkling
of toasted almonds completed
the treat. If you like more
chocolate; use more
chocolate bars.
Carol’s Time-Saving Tip:
Use your kitchen scales to
carefully halve the total
weight. These scales are
readily available in kitchen
stores and discount stores
at reasonable prices, so
consider it a gift to
yourself and an investment
in your gluten-free health.
If you don’t own a scale,
pour the whole mix into a
glass measuring cup and
divide in half by volume.
Half of the BRM Shortbread
Cookie Mix is 1 ¾ cups + 2
tablespoons. Half of the BRM
Vanilla Cake Mix is 1 ¾
cups. Bon Appetit! |
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FOOD FOR THOUGHT
"Tis
easy enough to be pleasant,
When life flows along like a
song; But the man worthwhile
is the one who will smile
when everything goes dead
wrong."
--Ella Wheeler Wilcox,
American writer
WHERE IN THE WORLD IS
CAROL?
Wednesday, April 22, 2010,
at 2:00 PM and 6:00 PM
classes: Milwaukie, OR at
Bob's Red Mill Store
Friday, May 28, 2010:
Montreal, Canada, Canadian
Dietitian's Conference
Saturday, June 5, 2010 at 1
PM: Minneapolis, MN, GIG
Annual Conference,
Minneapolis Airport Marriott
Friday, October 25, 2010 at
2 PM: Boston, MA, Natural
Products Expo East at the
Nutri-Books signing my new
book, 100 Best
Gluten-Free Recipes
November 7-9, 2010: Boston,
MA, Exhibitor at Food &
Nutrition Conference and
Expo
Please Visit
http://www.savorypalate.com
for information on our
Gluten Free Cookbooks.
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