Italian Filled Cookies

In my last post I mentioned spending time with my mom baking cookies.  This Italian filled cookie is our half Calabrian, one quarter Abruzzi and a quarter Roman rendition of the Sicilian cookie called a Cucidati. The traditional Cucidati is a fig filled cookie with three different nuts, pistachio's, almonds and walnuts, chopped dried and soaked figs, raisins and apricots, orange and lemon peel and many more amazing ingrediants. It's a wonderful cookie and well worth the time it takes to make. We altered it quite a bit and wouldn't even think of taking the Cucidati name for the original, so we just call it an Italian Filled Cookie. This more simplified version is my favorite though, with the bulk of the filling being apple butter, soaked raisins and chocolate pieces, infused with cinnamon, cloves and rum. The memories of Christmases past all rushed back to me with the first bite.  Italian Apple Butter Filled Cookies by Laurie Ventrola Vengoechea
Filling

2 1/2 - 3 cups Apple Butter
3/4 cup semisweet chocolate, chopped
1/2 cup dark raisins soaked in rum or marsala then drained
1/2 cup walnuts, toasted and chopped
1/4 cup dark rum or marsala
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. grated orange zest

Mix ingredients together.
Mixture should be thick so it doesn't seep out of the pastry dough when sealed. Taste and adjust to your liking.

Pastry Recipe by Nick Malgieri
3 1/2 cups all purpose flour
1 cup sugar
1 tsp. baking powder
12 Tbsp.cold  butter (1 1/2 sticks)
2 eggs
2 to 3 Tbsp. milk
pinch salt

Directions

Combine the flour, sugar, and baking powder in a bowl and stir to mix. Rub in the butter, creating a powdery mixture. In a small bowl, beat the eggs and 2 T. of the milk and stir this into the flour mixture to form a dough. If the dough is too dry add the extra T. of milk. Place the dough onto a lightly floured surface and knead lightly a few times. Wrap the dough in plastic wrap and chill while preparing the filling. There are a few styles of preparation I use but I am going to give you the most simple procedure here. Flour the work surface and the dough lightly. Divide the dough in 3, with rolling pin roll out each into a cylinder around 1/8 of an inch thick. Cut out discs with with orange juice sized glasses, egg wash inside edge. Fill with around a teaspoon or so of filling, fold over and crimp with a fork to seal. Place around a 1/2 inch apart on parchment lined baking/cookie sheets.

Bake the filled cookies in a preheated 350˚oven for approximately 20 minutes, or until they are light golden in color. Cool on racks. Store in tins between layers of wax paper.

Sugar Glaze Cookie Topping
1/2 cup powdered sugar
Milk
Colored Sprinkles
Drizzle milk 1 tsp. at a time over powdered sugar whisking well.
Glaze should be thin but not watery. Thick enough to brush on with a pastry brush but thin enough to be translucent. Sprinkle confetti on cookies immediately after glazing.

White Asparagus and Broccoli Custard Tart

This is a wonderful and light version of a quiche without the cheese. It's very airy and tender.. both the custard and the pastry shell. I considered adding some Fontina cheese but resisted the urge. :) I was still well pleased with the outcome of this custard, but will try the addition of Fontina next time for a more dense custard. I substituted the herb with fresh rosemary which tasted wonderful with the broccoli and asparagus. This is well suited for an afternoon brunch or tea with a nice salad!
Buon Appetito.. Laurie

Adapted from the Asparagus Custard Tart Recipe found in;
“Best of Gourmet 2006” Cookbook

For Pastry
Ingredients1 1/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 freshly grated lemons, zest of or 1 oranges
1/2 cup cold unsalted butter, cut into bits
1 large eggs, beaten lightly
1 teaspoon vanilla

Directions1.In a bowl, whisk together the flour, sugar, salt, and zest.
2.Cut in the butter, until it resembles coarse meal.
3.Add the egg and the vanilla and toss the mixture until incorporated.

4. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. 

5. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.

For Filling

1 head broccoli separated into florets, cleaned 
1 lb medium white asparagus, trimmed

1 tablespoon unsalted butter

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/3 cups heavy cream

3 large eggs

2 teaspoons finely chopped fresh Rosemary
2 teaspoons water
*Special equipment: parchment paper; a 9 1/4-inch flan ring* (see cooks' note, below)

Make filling while pastry chills

Wash broccoli florets in cold water. Pat dry. Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.

Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then saute broccoli with 1/4 teaspoon salt, 2-3 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.

Finish filling and assemble and bake tart
Put oven rack in middle position and preheat oven to 375°F.
Line a baking sheet with parchment paper and put flan ring in center of baking sheet. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside flan ring, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
Whisk together cream, 2 eggs, rosemary, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush tart shell all over with some egg wash. Spoon asparagus and broccoli mixture into shell, spreading evenly, then pour cream mixture over vegetables.

Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. If you have any extra broccoli tips, scatter over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).

Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.

Cooks' notes:
Pastry dough can be chilled up to 1 day. Let stand at room temperature until slightly softened before rolling out.
• If you don't have a flan ring, you can use a 9- to 9 1/4-inch tart pan with a removable bottom instead. Put a baking sheet in oven while preheating, then bake tart on sheet.
• Tart can be baked 2 hours ahead and cooled completely, then kept, loosely covered with plastic wrap, at room temperature. If desired, reheat in a preheated 350°F oven until warm, 15 to 20 minutes.

Banana Applesauce Cake

I still consider myself a "newby" to gluten free baking, but I have come to know my baking style seems to be nutty. Ha!! Meaning.. I love utilizing nut flours more so than rice blends when possible. Have you ever made a pistachio gateau.. I rest my case! :)

I was so pleased with this recipe! I altered it a bit with the almond flour,  addition of 1/4 tsp. of xantham gum and olive oil.. but other than that, it really was a wonderfully moist cake just as is. 

We recently went to ur favorite Italian restaurant, Gourmet Italia. The owner, Alessandro Prestifilippo, has a home vineyard where he grows much of the vegetables, fruits, herbs and chickens for his restaurant recipes.. and olives for his own Olive Oil label! The olive oil was a MUST purchase.. It's a mild aromatic oil using the Arbequina olive from Spain, it's smooth flavored aroma makes for a wonderful addition in salads, soups and this cake! :)

Gluten Free Banana Applesauce Cake

adapted from Taste of Home's GF Banana Bread

Ingredients

3 cups Paleo Flour

1 teaspoon baking soda

1/4 teaspoon salt

4 eggs

2 cups mashed ripe bananas (4-5 medium)

1 cup sugar

1/2 cup unsweetened applesauce

1/3 cup olive oil (preferably NOT extra virgin)

1 teaspoon vanilla extract

1/2 cup chopped walnuts

Directions

In a large bowl, combine the flour, almond flour, xantham gum, baking soda and salt. In a small bowl, whisk the eggs, mashed bananas, sugar, applesauce, olive oil and vanilla.

Stir into dry ingredients just until moistened.

Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.

Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a

toothpick inserted near the center comes out clean. Cool for 10

minutes before removing from pans to wire racks. 

Yield: 2 loaves (12 slices each).

Enjoy!
Laurie

Onion Skin Dyed Eggs

I don't know what's more exciting..
Learning a new art thats healthy as well as pretty, or styling a shoot with these gorgeous colors!

When I first read an article about naturally dying eggs with herbs and produce, I never thought I could achieve the depth of color that I did with yellow onions!

The onion skin in itself looks so pale and absent of colorants. But when they are boiled, the richness of color becomes bolder. I was so surprised at how quickly the white of the egg shell took on this amazing hue.

*I used the skin of one onion per egg. But, the color seemed a bit too dark for me, so if you would like a paler egg, add one less of the onion peels.

Onion Skin Dyed Eggs

The skins of Six Yellow Onions (or red onions) 
6 eggs
Pot of water

Directions:
Place onion peels and eggs in pot of cold water. The water should just cover the eggs and peels. Let water come to a rolling boil, stirring a few times. Turn off heat and let the eggs and skins sit in pot for 20 minutes. Drain. Put in a separate bowl and wrap the skins around the eggs. Wrapping skins around the eggs will lend to different effects on the eggs. Some more spotted and mottled, some will even take on the stripes in the skins.

Place in the refrigerator until cool. Remove the skins and wipe the eggs dry. 
Store eggs in the fridge. Easy.. and beautiful!!

Coconut Banana Orange Smoothie

Ingredients

2 cups Coconut Milk (more if needed)

1 Frozen Banana

1 cup So Delicious non-dairy Coconut Milk Ice Cream

1/4 cup frozen orange juice

2 tsp. of Honey if needed

Preparation

Mix in blender and enjoy! 

*For extra texture, fold in some shredded coconut and chunks of fresh banana, so good!!

Cherry Coconut Granola

Every day is a good day for granola! 

We love it for snacking as well as for breakfast! 

Serve with fresh fruit or over your favorite ice cream.. or just simply with dairy free milk!

Laurie's Homemade Granola
Adapted from CC Conference Center Twin Peaks Kitchen

Ingredients
6 Cups GF Oats 
1 tsp. Ground Cinnamon
1 tsp. Vanilla powder
1/2 tsp. Ground Cloves
1/2 tsp. Fresh Grated Nutmeg
1 Cup Dried Cherries
1 Cup Shredded or flaked Coconut
1 Cup Honey
3/4 Cups Salad Oil

Preparation
Preheat oven to 350 degrees
In a large bowl, add cinnamon, vanilla powder and oats. Mix well.
In a small saucepan, heat honey and oil to simmer, add to the oats mixture
stirring to mix. Divide between two 9x13 or so, baking dish. Bake for 25 minutes stirring constantly so it doesn't burn. Add cherries and coconut, stir. Bake an additional 10 minutes. When granola is cool, store in sealed containers.

Chicken and Brown Rice

A meal that you can eat for, breakfast, lunch and dinner? For me, this is definitely one of those "anytime" foods! It takes a while to prepare, but I guarantee.. it's worth it! Rice and chicken are spectacular filler foods, and wonderful for those gluten free families who are looking for leftovers in the refrigerator to run to for a quick heat me up snack! 

Enjoy!

Chicken and Brown Rice

Ingredients:

1 pkg. Boneless skinless chicken breasts, around 4, or chicken thighs, around 6-8

5-6 cups *Chicken or Turkey stock (home made or from bouillon)

8 oz. Can Tomato Sauce (For Stock)

1 Onion quartered and 2 cloves garlic (for stock)

Red Pepper Flakes (for stock)

Black Pepper (for stock)

2 Cups long grain Brown Rice, cleaned and dried

Olive Oil

Butter

Saffron packet or a pinch of Saffron threads

Kosher Salt to taste

Fresh Black Pepper to taste

1/2 tsp Cayenne Pepper

1 Finely chopped Onions

2 Finely chopped Cloves of Garlic 

2 Large Tomatoes, seeded and then diced

3 Green Onions (Scallions) finely sliced

1/4 Cup Capers

1/2 Cup Kalamata Olives

1/2 Cup Raisins

1 Cup Italian Parsley, roughly chopped

Stock:

*If you have homemade Turkey or Chicken Stock in the freezer from holiday cooking this would be a great time to use it. The more flavorful your stock the better tasting your rice will be! 

Add to 6 cups stock, 1 can tomato sauce, 1onion quartered and 2 cloves of garlic, and a pinch of red pepper flakes and 1/2 tsp. Black Pepper. Let come to a boil. This should keep hot throughout your rice preparation.

Add cleaned chicken to stock and cook.

Simmer on medium low until chicken is cooked. Remove chicken, when cool to the touch and shred the chicken.. Set aside. Keep stock on simmer.

Vegetable and Rice Preparation:

Heat a very large sauté pan on medium low heat, add a few tablespoons of extra virgin olive oil and 2 teaspoons of butter. When butter is sizzling, add the onions, garlic and tomatoes. Keep the heat to medium low not to scotch the aromatics. Cook until onion and garlic are translucent and tomato is soft. Add capers, raisins, olives and green onions. Cook for a few minutes and then remove vegetables to a bowl. Set aside. 

In same large sauté pan on medium low heat, add 3-4 tablespoons olive oil and 2 teaspoons butter. When it is nice and hot add your brown rice. Cook brown rice till it is coated and golden all over. Stirring not to burn. Add saffron threads. When combined, add chicken. Stir well. Add the 'set aside' vegetables. (onions, garlic, tomatoes, capers…)

Mix well to coat all ingredients. Do not over stir. Do a taste test of the liquids, at this point you can add some seasonings, i.e., black and cayenne pepper.. very little salt. As your rice cooks and the lipids evaporate, the flavors will inhance.

This is the part where it is cooked similar to risotto but, very important, *it is not stirred*.

Add enough stock to cover rice, chicken and vegetables. Lower temperature to keep a consistent "Do not stir" or you will have mushy rice. *using brown rice you will need approximately 5-7 cups liquid give or take a bit. Also, brown rice takes much longer to cook than white rice. Continue tasting the rice for doneness. It will NOT be the same consistency of risotto, the texture should be moist but dry and cooked through rice kernels. 

Happy cooking and Buon Appetito!! 

Custard Filled Cream Puffs

We celebrated our youngest daughter's 10th birthday on Valentines Day. My little sweets request.. my Lusciously Rich Custard Filled Cream Puffs! They really are the best and never disappoint  I hope you enjoy!

Pastry Cream

1 1/4 cups milk

1/2 vanilla bean split lengthwise (not vanilla extract)

3 large egg yolks

1/4 cup + 1 Tbsp. granulated white sugar

2 Tbsp. all-purpose flour

1 Tablespoons butter

Directions

In a saucepan on medium heat, combine the milk and the split vanilla bean; cook till it begins to simmer. Watch carefully so your milk doesn’t scald or you will have a skin on top. If you do notice a skin forming, remove it before you are ready to add it to your egg mixture. Turn heat off.  

Meanwhile, in a stand mixer or with a handheld mixer, beat eggs and sugar together until creamy pale yellow. You can also do this in a medium size stainless steel bowl with a wire whisk, but beat hard and consistently. (This is how I start my Zabaione when making an Italian custard) Next add the flour and beat hard till well incorporated and it has the texture of a thick paste. 

Slowly pour hot milk into egg mixture in a very thin stream whisking constantly to prevent curdling. When incorporated, remove vanilla bean. Scrape the seeds from the pod and stir them into the custard mix. Return custard to pan you heated the milk in and place on medium heat till mixture begins to thicken and come to a soft boil. Stir constantly and mix from bottom of pan to prevent custard from scalding. When it begins to come to a slow boil time it for another minute or so.. custard will be a medium consistency. Turn off heat. 

  

Add the 1 tablespoons of butter and mix well. Scrape the custard into a bowl. Smoothe plastic wrap directly on top of the custard. The first time I read this in directions I was kind of disconcerted thinking I would waste much of the top layer of custard when I pulled it from the top. When refrigerated and cooled, the plastic comes off clean from the top of the custard. No waste! 

Choux Pastry Puffs

Ingredients

1-cup water

1/2-cup butter (no substitutes)

1-cup all-purpose flour

1/4-teaspoon salt

4 eggs

Directions

In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.

Tropical Orange Julius

This yummy Summer treat is a cross between an Orange Julius and a Frozen Tropical Fruit and Banana Icy. Both are delicious, and both are something I make regularly during the heat of the summer for my family. One is fat free, and the other has a tad bit of fat by way of the addition of milk. Either way, you can't lose with bags of frozen fruit on hand and a food processor!

Ingredients

1 Bag Frozen Pineapple
1 Bag Frozen Mango's
4 Tbsp. Frozen Orange Juice Concentrate
2 Bananas, frozen or not
1 Cup Low Fat Milk (or Kefir which I use)
*If needed, 1 packet NuStevia or honey to taste
*Frosted Mugs

Directions
In a food processor blend all ingredients adding the milk a little at a time to get a consistency like ice cream. When ready, dollop in ice cream glasses or frosty mugs.. and enjoy!!


This should provide 4 servings 

Kefir

I have joined the Kefir craze! :) 

I am around 6 months new to making Kefir, and I have already experienced tremendous benefits from this tangy milk drink.  I honestly have SO much more energy, and the uncomfortable full feeling I have acquired in my “old” age has disappeared, an all over good feeling in my tummy! I must say, I have done a total 180 when it comes to what I eat. I have also become Gluten Free, but rest assured, I will continue to post dishes and recipes with wheat, as well as GF.  My family still enjoys their pasta!! :)

Kefir is an easily digested, “probiotic” cultured dairy drink, in fact, it’s the BEST source of probiotics you can find! The origins of it come from the Caucasus Mountains of Eastern Europe, and were discovered over a thousand years ago by nomadic shepherds. 

It tastes similar to a thin yogurt, tangy with a bit of an effervescence due to the fermentation process. It has a sweet milk smell, with an essence of yeast. The fermentation process is brought on by adding “Kefir grains” to milk. The debate on this is quite interesting, during my research, I noticed many people cultivate their grains in non dairy liquids. For the “milk” kefir, according to the National Kefir Association, Kefir cannot be made out of non dairy bases such as water, fruit juices, teas, and coconut water. There is no such accepted definition as “dairy-free Kefir.” From what I have read, dairy free Kefir loses some of it’s benefits such as intestinal cleansing and the boosting of your immune system. Not to say that you can not "enjoy" water kefir.. it is a lower fat drink and still gives benefit.  

Benefits of Kefir;  High in vitamins and minerals. Kefir makes up a whole protein and it is the best sourced probiotic.. and the least expensive if you make it on your own! It’s high in the B’s and K2. It also helps your body absorb these essential vitamins that are not so easily absorbed. Because of the immune boost, it encourages an all over “good feeling” on the body and has been said to calm ADD symptoms and promotes better digestion, which in turn may help to lose weight. It is wonderful for those who are lactose intolerant. Something about the fermenting process makes the lactose tolerable. You have to try it to believe it! :)

I am going to do my best to show you, through photo’s the Kefir making process, 

and a Blueberry Banana Kefir Smoothy recipe to boot! 

These are Kefir grains. They look like milky cauliflower florets. Kefir grains can be purchased on-line, but it's best to get them fresh from a friend. Once you have the grains and make kefir daily, your grains start to grow. You can divide them and share with friends, or you can divide them into new jars of your own and mass produce! You will have kefir milk galore! 

Here in my community, I received mine from a girlfriend from church, and she received hers from a friend from church.. and so on and so on. I recently gave my mom her first kefir grains and now hers are growing and she will soon be able to give some to her daughters (my sisters) :) and her friends.

These are spick'n span clean mason jars. Mine are 3 cup capacity jars. I keep 2-3 on hand.

2 Tablespoons kefir grains in jars.

Add 2 cups milk to the grain in your jars. 
Raw milk is best, but you can use regular also. (goat milk works too!) I use low fat milk, or reduced fat, but I know some gals use fat free.. it is still dairy milk so it works fine!

With a plastic or stainless steel spoon, gently stir.

Cover the kefir with a paper towel or cheesecloth. The KEFIR NEEDS TO BREATHE, so DO NOT cover it with a lid! If you do not have the mason jar seals, you can use a plastic rubber band to keep your cloth in place.

Place your jar in a pantry for 18 -24 hours. The milk will "NOT spoil"!! This is the fermentation process that creates all those good bacteria and vitamins, minerals, enzymes and probiotics. The longer you keep your grains in the pantry, the more sour tasting and the thicker the kefir will become, which some people like. :) During the summer months you will find your kefir fermenting faster, 18 hours will probably be suffice. During winter I can leave mine in the pantry for 20-24 hours and have the perfect kefir consistency.

When kefir is ready it will start to look curdled. You will probably see your "curds and whey" separating. Perfect! My above picture shows the kefir milk still in an early stage.

photo coutesy Jane from Here's To Life 

The above picture depicts what you will likely have at these time intervals.
Stir your kefir gently to bring it back together if you'd like, then begin the straining process.

There are some debates on your straining utensils.. In the olden days before metals were stain and rust proof, you were advised to use plastic spoons and strainers. Some people still do.. but it isn't necessary. Stainless steel is non reactive. In addition* "It is strictly unsafe to use either brass, aluminium including copper, sliver, zinc, and iron containers for either culturing kefir, or, for storing kefir grains or liquid-kefir intended for consumption! Neither is it safe to use strainers that are made from any of those "reactive" metals to strain kefir!" 
This information comes from "Dom's Kefir Making site".

So now that we have that out of the way,  you will need;
Strainer, funnel, milk container with lid, bowl and spatula.

Strain your kefir milk and grains into a bowl. With a spatula, gently so you don't 'smash' your grains, move the liquid and grains around till all you have left in the strainer is those beautiful grains you started with. Don't be afraid.. shake it up a little and hit the sides of your colander to get all the thick goodness through the strainer!

By the time you have strained your grains from the milk, they should look like this again..

and you will be left with this beautiful container of kefir.. ready to use! Refrigerate the kefir. It will stay fresh for a week in your refrigerator. But use it daily to get the physical benefits!

At this point you will start your process all over again!

Now for a yummy kefir smoothie recipe!

Blueberry Banana Smoothie
(serves 4 in medium sized glasses)

3 Cups cold kefir
2 Bananas
1 - 2 cups fresh cleaned and dried blueberries (frozen works too)
1/2 tsp. NuStevia if needed or a few teaspoons Honey

Mix in blender.. Enjoy!!!