Good morning, online companions in this glorious month of May. Today’s requests are reruns, so read them in case you missed them before. Some of you are looking for delicious curry, lemon vinaigrette, and lemon desserts, along with these restaurant specialties: cauliflower soup at Giardino, Thousand Island dressing at Aubrey’s, and the “Balsamic Vinegar Reduction Sauce” on the involitini at Boccaccia. And don’t forget to provide an assortment of easy recipes and full menus for a spouse who “batters” it for a while.
Today begins with an answer for the reader bemoaning her gluten-free life, after many years of loving bread at Niedlov’s and the like. Polly Curtis wrote, “I’m responding to the request for a gluten-free bread recommendation, as I recently found one that I like. It’s a multigrain sourdough made by a company in the San Francisco Bay Area called Young Kobras, and it can be purchased locally at Bread & Butter (3955 Dayton Blvd.) or directly from the company’s website (youngkobras.com†
We are still looking for a homemade gluten-free bread recipe.
BAKED BAKERY WRAPPED
Margaret McNeil “saw the request for bacon-wrapped tenderloin in last week’s paper. Following is a recipe my family calls marinated pork tenderloin. Bacon-wrapped marinated tenderloin would be a better name for this delicious dish. I love to cook this when we that. company because all the work, except the cooking, was done the night before. Like so many of the recipes I’ve shared, this one is also on my blog. This link will take you straight to the page if you want to read there more about: margaretsmorsels.com/blogs_source/eating-high-on-hog/eating-high-on-hog.html†
marinated pork tenderloin
8 to 10 slices of uncooked bacon
2 large pork tenderloins
1/2 cup soy sauce
1 tablespoon onion salt
1/4 teaspoon garlic powder
1 tablespoon vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup granulated sugar
Wrap bacon around the tenderloin and secure with toothpicks; place in an oven dish. Combine the remaining ingredients and pour over the pork tenderloins. Place in the fridge and let stand overnight, turning often.
Bake at 300 degrees for 45 minutes; turn the oven to 350 degrees and bake for another 45 minutes.
Provides 8 to 10 servings.
Variation: I think it would be good to cut the sugar by half, but I wouldn’t cut it out completely. The sugar helps tenderize and brown the meat.
In response to the young fiddler wanting to make homemade chai, Rose Secrest gave her version in a recent collection.
4 Assam tea bags
2 cups of water
2 cups soy milk
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Boil tea bags in water for 2 minutes. Add soy milk and spices. Heat.
Note: To prepare spices, you can make a large amount of the spice mixture for convenience. Grind whole herbs for less convenience.
These two recipes are from the Little Something Extra section of Bright School’s “Fork Knife Spoon” cookbook. The first is a DIY-ahead fun; it is better after 24 hours. The second recipe not only gives you ingredients for the marinade, which you will be doubling, but also tells you how to grill the chicken for maximum juiciness and flavor.
Chunky Blue Cheese Salad Dressing
1 cup mayonnaise
1 cup sour cream
1/2 teaspoon white pepper
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
1 teaspoon minced garlic
6 ounces crumbled blue cheese
2 tablespoons grated onion (optional)
Buttermilk to change the thickness (optional)
Combine mayonnaise and sour cream. Add other ingredients. For best taste, keep in the fridge for 24 hours.
Marinade for Grilled Chicken
1 cup white vinegar
1/4 cup Worcestershire sauce
1 tablespoon sea salt or kosher salt
1 tablespoon white sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1/2 teaspoon celery salt
1/2 cup vegetable oil
Mix vinegar, Worcestershire, salt, sugar, garlic powder, onion powder, white pepper and celery salt until well combined. Marinate chicken pieces for 2 to 8 hours. Discard the marinade before grilling the chicken.
Make a second batch of the marinade, this time including the oil, to use as a gravy sauce when grilling the chicken. Apply the sauce on both sides every 2 minutes and turn the chicken every 5 to 10 minutes. Apply 1 final coat 5 minutes before removing the grill.
While it’s not a sweet bread our gluten-free applicant wanted, this one from Daisy LaNieve is a not-too-sweet muffin made with almond flour. “If you’ve ever made pumpkin muffins in the fall, this writer says applesauce is an ideal substitute for the pumpkin.”
Almond Flour Applesauce Muffins
2/3 cup applesauce
2 large eggs
1/4 cup honey
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
1 1/2 cups almond flour
1 teaspoon baking powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips (you can substitute nuts)
Preheat the oven to 350 degrees. Line a muffin tin with paper liners. In a large bowl, combine the applesauce, eggs, honey, melted coconut oil, vanilla, and apple cider vinegar.
Add the almond flour, baking powder, baking soda, salt and chocolate chips. Mix until just combined.
Spoon a cup of batter into each muffin tin.
Bake for 19 to 22 minutes or until a toothpick inserted into a muffin comes out clean.
The muffins will brown considerably. Don’t worry – you didn’t burn them!
Make sure to use room temperature ingredients so the melted coconut oil doesn’t solidify when mixed.
To quickly get your eggs to room temperature, place them in a bowl of warm water for 2 to 3 minutes.
Feel free to use any chocolate chips you like. I prefer mini chocolate chips to get a bit of chocolate in every bite.
You can use chopped walnuts or pecans instead of chocolate chips for a less sweet version.
Feel free to use agave, honey or maple syrup for the sweetener. I tested all three and you won’t notice much difference between them.
As of the morning of this writing, I’m planning to have lunch with a friend, Ana, who is vegan. Every time she comes, I’m reminded that a vegan diet may have limitations, but it definitely puts the cook in a healthy and colorful direction. And that’s a good thing, for vegans and their friends.
— Curry dishes
— lemon vinaigrette
— Lemon desserts
— Giardino’s cauliflower soup
— Aubrey’s Thousand Island dressing
— Boccaccia’s Balsamic Vinegar Sauce
— Recipes for an impromptu cook
TO REACH US
Fare Exchange is an old meeting place for people who love to cook and eat. We welcome your recipes as well as your requests. Be sure to include accurate instructions for every recipe you send, and know that we cannot test the recipes printed here.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
E-mail: [email protected]