Saturday, May 24, 2014

Gluten stew

It fell like I am one of the lucky one without any gluten problem,  everything you see and ear lately is gluten free Lot of my friends have a gluten intolerance and it is horrible, painful and debilitating but for the one without  this problem here is a wonderful vegan meal with veggies and chick pea served with a side of cook grains.

Friday, May 23, 2014

Gluten Free recipe

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 The Gourmandise School  
 Sweets and Savories

Scroll down for Hadley's Cauliflower, Pea Tendril and Pistachio Risotto. And BROWNIES.
The "GF" word.
A few months after we opened, Hadley was diagnosed with Celiac. Devastated, she went gluten free for two years, eliminating wheat from her diet and keeping a close eye on how she felt. Hadley's kitchen became a lab- dozens of bags of various flours, gums and stabilizers, all in the name of recreating the favorites she'd been missing. The chewy loaf. Fudgy brownies. Texture.

Here's the rub: it didn't take long to uncover that those ingredients used commercially to recreate what gluten does are just as harmful to digest as gluten. Not to mention the fact that xantham gum is produced from corn-based sugar. Not part of our culinary aesthetic. After investigating a tailspin of blogs, misinformation and science, Hadley went a different route entirely and began experimenting with a completely grain-free diet. That meant no rice (or rice flour) or buckwheat, no oats or legumes but so much more. It's been inspiring watching the evolution of baking through Hadley's eyes. Instead of focusing on replacing wheat with stabilizers and gums, she's recreated the soul of her Southern roots by using what's available. No palm oil, no syrups. Just coconut and nut flours and delicious ingredients from the farmers market. The results have been mind-blowing. Cookies and brownies to die for, risotto and stir-fries that leave you satisfied but not starchy (see recipe below) and a focus on sweet instead of sugary for baked goods.

Let's back up for a moment and discuss what gluten is. To start with, it's important to understand that wheat is the backbone of civilization. It is the world's largest source of protein and is nutrient rich. How we consume wheat is a different story, as is how we've hybridized it over the last 60 years. Gluten is a protein found in the starchy endosperm (the 'meat' of the wheat berry) of a kernel of wheat, barley or rye. Dormant when dry, these proteins become activated when moisture and movement are introduced (mixing and kneading). The gluten proteins begin to create links- think of a paper link chain- and get tighter and tighter as you work with the dough (overworked muffin batter = hockey puck muffins), which creates structure in your foods.

So how does digestion of gluten work into all of this? For Celiacs, the danger is that consumption of gluten damages the intestine, making the body unable to absorb other nutrients. What of others who have sensitivity to gluten, but not Celiac? Much of it can be traced to wheat varieties that are hybridized to produce far more gluten than in the past (to facilitate large-scale bread making) and the loss of slow-fermented breads, or true sourdoughs, which have enzymes that aid in digestion. But that's for another email entirely.

The larger conversation is greater than the wheat vs. no-wheat discussion. It's really about how we consume all our food. It's about finding out what makes you feel better. Take stock of how you feel 30 minutes after a meal and listen to your body. Notice that whole foods, those dishes you prepare from unprocessed ingredients, make you feel fuller faster and satisfied long after you've eaten. It's better for your wallet, our local economy and, more importantly, your palate. That's been the greater, more delicious awakening.   

Pea Tendril and Pistachio Risotto
2 cloves garlic
1/2 cup pistachio, toasted
4oz pea tendrils, plus more for garnish
Juice of 1 lemon
1/4 cup olive oil
salt and pepper

1. Pulse garlic and pistachios until a fine meal forms in a food processor.
2. Add pea tendrils and lemon juice and run until smooth.
3. While the food processor is running add olive oil in a steady stream until smooth. Add salt and pepper to taste.

1 medium head (about 1 lb.) of cauliflower
1 tbsp olive oil
1 cup vegetable broth

1. In a food processor or with a box grater, grate the cauliflower until it looks like rice.
2. In a medium pot, heat the olive oil. Add cauliflower and sauté for 5 minutes until softened.
3. Add 1 cup of vegetable stock, a little at a time until completely absorbed.
Remove from heat and stir in 1/2 cup pesto or more to taste.
4. Garnish with additional pea tendrils and sprinkle with parmesan if dairy is tolerated. 

Classic Brownies
Prepare a 8x8" square pan by lining it with parchment paper.  To make a 13x9" batch, simply double or triple this recipe, depending on how thick you want your brownies, and increase the baking time to 40 minutes.

In a medium pot, melt: 
1 stick butter or 4oz coconut oil

In a small bowl combine:
1/2 lb. (8 ounces) chocolate, semi sweet or bittersweet
1 cup coconut sugar

Set aside:
3 eggs

In a separate bowl: 
1/2 cup coconut flour(2 oz)
2 Tbsps cocoa powder
1/4 tsp salt

1. In a medium saucepot, melt your butter. Remove from heat and add in the sugar and chocolate, stirring until smooth.
3. Whisk in the eggs until well incorporated.
4. In a separate bowl, whisk together the flour, salt and cocoa powder.
5. Using a wooden spoon, stir the dry ingredients in the chocolate mixture until just combined.
6. Pour your batter into your pan lined with parchment paper and bake at 350˚ for 25 minutes. Remove from the oven and cool to room temperature.  

Don't hesitate to use us as a resource- you can call the desk anytime from 11am-8pm with your questions about substitutions. Email us to find out how to shop at farmers markets and where and when your local ones are held. 

Wishing you a delicious day, 
Clémence and Hadley 

Thursday, May 22, 2014

Easy Vegan meal

Rainbow organic carrots 
 Asparagus, Portobello mushroom, soya beans, Soy sauce, ginger & 5 spices marinated tofu, roasted bell pepper, tomatoes sauté in lemon olive oil top with sesame seeds, serve with a blend of quinoa and brown rice cook with carrot and smoked paprika blend 
  Rice and quinoa carrot & Maison Cote Smoked paprika seasoning 
 here is how to sprout a chayote to grow it in your own garden, Last year with 3 plant we harvest closed to 400 Lbs  of this delicious fruit 
 Quinoa cook with carrot,  blue potatoes, and butter squash
21 grains and legumes cook with eggplant and tempe stuff into a tomato serve with an artichoke and Swiss chard  cucumber and the flesh of the tomato dill and lemon salad 

Friday, May 9, 2014

All-butter buttermilk biscuits & blueberry filling

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 The Gourmandise School  
 Sweets and Savories

'Tis the season... hone in on your biscuit-making skills. So many fruits, so few vessels as easy to whip up, as flaky, buttery yet impossible light as the humble biscuit. Once you've got the technique down, there's no stopping you, because with a twist of the wrist, you can doctor these up to make them cheesy and savory or softer by adding 1/4 cup more buttermilk to make dumplings over your favorite pot pie recipe.

Better yet, you can make this recipe with any fruit. If using frozen fruit, omit the water in the filling. Best part? It's the filling recipe we love to use for summer pies. To make cheese biscuits, add 1/4 cup of your favorite cheese, grated. Grate it yourself instead of buying it pre-shredded to avoid the cellulose they're coated with. And to save money. You can also add chives, thyme- whatever you desire. 

There are a few rules, much like in the pie world, you should abide by to ensure your biscuits cut the mustard. Don't be intimidated by these edicts; they're here to help. 

1. Use cold butter and milk. Really cold.
2. Don't overwork your dough. Shaggy mess is what you are looking for.
3. Flatten your dough with a flat, open hand. Don't round the edges; they should be the same height as the center of your dough.
4. When cutting out your biscuits, either use a knife to cut squares or use a cookie cutter, but don't twist as this will cause the flaky layers to blend together.
5. Instead of running out to buy buttermilk, add 1 tsp of lemon juice to 1/3 cup milk.
6. When whipping heavy cream, try not to overwork it. It's better if the peaks are soft, before the cream gets too thick and curled. If you've overworked it, add a bit more cream and stir it in.

All-butter Buttermilk Biscuits
In a large bowl, whisk together:
1-1/2 cups flour 
1 Tbsp sugar
1 Tbsp baking powder 
1/2 tsp salt

Set aside:
2 ounces cold butter, cubed 

Set aside:
1/3 cup buttermilk
1/4 cup whole milk

1. Place the butter over the whisked dry ingredients.
2. Cut in the butter with a pastry cutter or a fork until you've sanded the butter and it looks like thumbnail-sized pebbles.
3. Gently stir in the buttermilk and milk until just combined.
4. Pat this mixture down on a lightly floured surface until you form a rectangle about 1" thick.
5. Fold in half and pat down again to 1" thickness. Chill in the freezer for 30 minutes. Cut with cookie cutter and arrange on a baking sheet. You can glaze the biscuits with a bit of milk on the top, dust with sugar if desired.
6. Bake at 425 for 10-12 minutes.

Blueberry Filling
In a medium saucepot, place:
1- 1/2 cups blueberries
1/4 cup water (omit if using any frozen berries)

In a small bowl, place:
2 Tbsps water
1 Tbsps flour 

Set aside:
3/4 cup sugar
2 tsps lemon juice

1. Place the blueberries and water in a saucepan and bring to a boil. Simmer the berries for 3 to 4 minutes, until they are cooked and juicy.
2. In a small bowl, mix the flour and remaining water until smooth. 
3. Add the flour mixture, sugar, and lemon juice to the blueberries and stir until the sauce is thickened, it will take a couple of minutes.
4. Use the filling while still warm. Set aside a bit of sauce to drizzle on the plate. 
Cut the biscuit in half. Place the bottom biscuit on top of the sauce on the plate. Fill the biscuit with a generous helping of filling. Spoon a dollop of soft-peaked whipped cream and top with the other half of the biscuit. Serve immediately.

Wishing you a delicious day, 
Clémence and Hadley 

Friday, May 2, 2014

Eatwith Vancouver May 16th

 My Friend Claire is now on Eatwith in Vancouver  
This is a fun way to taste great homemade food + make new friends,  great concept!  if you are a great cook but want to do it in your own schedule this is perfect, look at it!/

here is the link to my friend Claire 
Hello foodies,

I am now a host with Eatwith in Vancouver!
Eatwith is an international organization who's purpose is to links people who like to cook with people who like to eat!

Come for diner to meet people or set a date to come with your friends and enjoy the food.
My first dinner as a host will Friday May 16th!/offering/8868-West-Coast-dinner-with-a-French-twist
Please spread the word!


Powerful Pancakes

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Powerful Pancakes.
In all the excitement over stone fruit, we've left out the humble summer squash. It peeked out from under the carrots, potatoes and first tomatoes a while ago with its delicate blossoms (filled and fried, you say)? and can now stand on its own, ready to eat, for the next six months.

I prefer zucchini now. Not just because it's hotter than a bowl of spitting jam outside but because the first summer squash are small, firm and flavorful. I don't ever peel them, even when making zucchini bread, and love the idea that you can shave them for a carpaccio, grill them or grate 'em. Welcome to the party, zucchini. Now pass the cherries.

Hadley's Zucchini Basil Pancakes
These grain-free cakes are great for breakfast or lunch. If your garden is positively overrun with the squash (not yet? wait until July), double or triple this recipe, cook them and freeze them for a ready-to-warm-or-grill dish.

Whisk together in a medium bowl:
6 eggs
1 clove garlic, finely minced
2 Tbsps basil, finely chopped
pinch cayenne pepper
1/2 tsp black pepper
1/4 tsp sea salt

Sift and set aside:
1/2 cup coconut flour

Shred and set aside:
4 cups zucchini (about 2 large or 4 small)

Place in a saute pan:
2 Tbsps coconut oil, olive or grapeseed oil or butter

1. Add the coconut flour into the eggs and whisk until smooth.
2. Place the zucchini in a floursack or paper towels and squeeze to remove moisture.
3. Just before cooking, fold the zucchini into the batter.
4. Spoon the mixture into 4" cakes onto your hot sautee pan (about medium heat) and cook on each side for 3-4 minutes. You should leave 1-2" of space between each pancake.
5. Cook until golden brown and cooked through on the inside. Repeat with remaining batter.

Wishing you a delicious day, 
Clémence and Hadley