Thursday, May 13, 2021

A Love Letter to Gluten

 



And that love letter comes in the form of a cookbook called Mastering Bread. Celebrated food journalist David Joachim came by Tonia's Kitchen to talk about his coming attraction, which he told Tonia, will take a deep dive into America's grain industry. He says flour, that's industrially processed just doesn't taste very good, and he wants to make the point that local, fresh-milled flour is far superior. Mastering Bread will be in bookstores and online soon. Check it out!

Wednesday, May 12, 2021

This is Not a Bitter Lemon

 





This one's perfect for a summer cookout dessert! Angela Garbacz, who owns Goldenrod Pastries in Lincoln, Nebraska and wrote the new cookbook Perfectly Golden, came by Tonia's Kitchen to talk about her Gluten-Free Lemon Almond Torte. It's a cream cake with almond flour base. It also includes lemon zest and lemon curd. The torte is a fresh, light dessert that is wonderfully tangy and really goes well with summer!

Tuesday, May 11, 2021

Grilled Pineapple...A Perfect End to a Barbeque

 



To be specific, a fresh grilled fruit dessert that's the perfect end to any cookout. Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, stopped by Tonia's Kitchen to talk about a simple, fresh but incredibly delicious grilled pineapple and blueberry dish. Jamie told Tonia it's a point of pride to do an entire multi-course dinner on the grill, and this certainly helps finish things off. You can use a little rum to give it a kick. People at your party will be amazed at how it tastes!


12 ounces fresh blackberries (about 2 2/3 cups), plus a handful more for garnish (optional)
1 tablespoon sugar
1 tablespoon water or rum
1 teaspoon fresh lemon juice
2 tablespoons raw shelled pistachios (optional)
4 peeled, fresh pineapple slices, each 1 inch thick and cored
Canola oil
4 large fresh mint leaves, very thinly sliced (optional)

1.
In a food processor combine the berries, sugar, water, and lemon juice and puree until smooth.  Do not overprocess or you’ll break up the tiny seeds, which can be bitter. Using a rubber spatula, force the puree through a fine mesh sieve set over a bowl. Discard the seeds. Cover and refrigerate until ready to serve

2.
If using the pistachios, in a small skillet over medium high heat, stir the pistachios until they are lightly toasted, 1 to 3 minutes. Transfer to a cutting board, let cool, and then chop finely. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3.
Cut each pineapple slice into six equal chunks and thread them onto four skewers, dividing them evenly and making sure the flat side of each chunk faces out for optimal grill marks. Brush the pineapple chunks lightly with oil.

4.
If using bamboo skewers, cut eight small pieces of heavy duty aluminum foil. Wrap each piece around the ends of the skewers so they don’t burn while grilling. Brush the cooking grates clean.

5.
Place the skewers over direct medium heat and grill, with the lid closed, until the pineapple is well grill marked and warm, 5 to 10 minutes, turning a couple of times to mark both sides. Remove from the grill.

6.
Serve the skewers with the blackberry sauce. Top with the whole blackberries, if using, and sprinkle with the mint and pistachios, if using. Serve right away.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Monday, May 10, 2021

A Grilled Vegetable You Wouldn't Expect

 


Is there really such a thing as grilled cauliflower? When it's in the skilled hands of Grillmaster Jamie Purviance, you bet! Jamie, who wrote the cookbook Weber's Ultimate Grilling, stopped by Tonia's Kitchen to help ring in the summer grilling season, and talk about a delicious side. His cauliflower has a slight east Asian flavor with a Tandoori Crust. He told Tonia that's made up of yogurt and spices. It's interesting, because the Cauliflower takes on the look of a cake, thanks to the golden color it gets from roasting on the grill. 

Tandoori Crust

1/3 cup chopped yellow onion (½ small onion)
3 garlic cloves
2 tablespoons fresh lemon juice
¾ cup plain whole milk or low fat Greek yogurt
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 head cauliflower, about 1 ¾ pounds Canola oil Herb Chutney
1 cup packed fresh cilantro leaves and tender stems
1 cup packed fresh mint leaves
½ small yellow onion, cut into chunks
1 tablespoon fresh lemon juice
1 small green chile pepper, such as serrano, seeded
1 tablespoon peeled, finely grated fresh ginger (
½ by 2 inch piece)
2 garlic cloves, smashed
1 teaspoon kosher salt
1 cup plain whole milk or low fat Greek yogurt

1.
Prepare the grill for indirect cooking over medium heat (350° to 400°F). In a food processor combine the onion and garlic and pulse until finely chopped. Add the lemon juice, yogurt, and all the spices and puree until fairly smooth, stopping to scrape down the bowl as needed

2.
Turn the cauliflower stem side up. Insert a small, sharp knife about ½ inch away from the stem and cut around the stem on a diagonal to remove it in one piece. Trim away any remaining leaves and discard them with the stem.

3.
Lightly oil a 10 inch cast iron skillet large enough to hold the cauliflower. Place the cauliflower, stemmed side down, in the skillet. Slather the yogurt mixture all over the cauliflower (some will run into the pan bottom, which is fine).

4.
Drain the wood chips, scatter over the coals or add to the smoker box of a gas grill, and close the lid. When smoke appears, grill the cauliflower in the skillet over indirect medium heat, with the lid closed, until a knife slides easily into the center and the crust is nicely golden brown, 50 to 70 minutes.
5.
If the cauliflower is browning too deeply, tent it with aluminum foil. Using a wide metal spatula, transfer the cauliflower to a platter, leaving behind any scorched sauce in the pan (it will taste bitter).

6.
While the cauliflower is cooking, make the chutney. In a food processor combine all the
ingredients except the yogurt and pulse until very finely chopped, stopping to scrape down the bowl sides as needed. Add the yogurt and puree until fairly smooth. To serve, cut the cauliflower into wedges. Serve warm with the chutney.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Friday, May 7, 2021

This Dessert is Actually Healthy

 


Let's face it, dessert is not healthy...or is it?  Pooja Mottl, the author behind the book The 3-Day Reset, stopped by Tonia's Kitchen to talk about what she calls its crown jewel, Chocolate
Raspberry Truffles with NO refined sugar.  She takes a natural kind of chocolate, along with dates raspberries and put it in a food processor.  Roll the resulting mixture into little balls, and serve! It's not hard to make and only takes about 10 minutes.  The truffles are unique dessert that you can feel good about eating!

1 cup raw pecans
1 cup Medjool or Deglet Noor dates, seeds removed, roughly chopped
2 Tbsp unsweetened cacao powder (raw if possible) + extra for dusting truffles
2 Tbsp cacao nibs
1/4 cup fresh raspberries

Pour a small amount of cacao powder onto a sheet or large plate for coating and dusting the truffles.

Add all ingredients to a food processor or blender, and blend until ingredients are fully incorporated and pecans and dates are chopped into small bits. Be careful not to overblend. If the mixture looks too dry, add a couple of extra raspberries.

Scoop out the truffle mixture using a tablespoon. Scoop 1 1/2 tablespoons at a time, forming each into a ball with your hands. Transfer balls to dusting plate and coat thoroughly, then tap the truffle to remove any excess powder.

Enjoy immediately with tea or coffee or chill in the refrigerator for an hour or more. Truffles will last in the fridge for several days.