A Cake with a Crust

Lets talk coconut flour for a moment. Many people opt for coconut flour because they are on a certain restrictive diet that prevents them from ingesting gluten. Fortunately, there is such a wide range of substitutions available, and easily attainable, it is getting easier and much more enjoyable for those of you seeking just such a change. But there is a downside of using any wheat substitution in desserts, and baking in particular. Dryness, reduced structural integrity and other substantive faults. That is why when using any gluten-free flours, you shouldn't use a complete replacement in many recipes, especially baked goods......until now!

I wanted to create a recipe, again, that used gluten-free flour in a cake but not diminish any negative aspects of a complete substitution, yet added SOMETHING to the overall taste. And I succeeded. Not only succeeded, but excelled. This cake would not be the same if I had used any other type of gluten-free flour because you can actually taste the coconut flavor in this flour. What is coconut flour?

nuts.com

Simply put, it is the last remnants of the coconut meat after the milk has been extracted from it. This is dried and ground to a fine powder that has almost supernatural absorption powers. Honestly, this stuff will soak in almost twice the amount of liquid than any other flour. There are pros and cons to this. The pro portion is that coconut flour makes a superb coating for fish or chicken when grilled or fried. The downside of using this flour is that many professional chefs and bakers double the amount of liquid in any given recipe it is used in, especially eggs. And the addition of extra eggs doesn't sit very well with many people, including yours truly.

I have found although, for example, if a cake recipe uses 2 eggs and any wheat flour, by substituting a 1/2-cup coconut flour, you don't need to add that extra egg. Use 1/4 cup buttermilk instead. This works out perfectly without adding even more cholesterol to your diet.

I have only given you the tip of the iceberg with regards to coconut flour. I highly suggest you take a peak here and find out more about this super versatile and ultra tasty flour. By the way, while you are there, take a looksy at their dried fruits and nuts. I placed my order this morning for some candied and dried goodies and I think once you spy the chocolate, you will be ordering to from nuts.com, New England's best and most informative website that indulges, yet cares. A perfect combination that defines us Yankees. Am I being compensated for this post? No! Am I touting yet another great New England company? Oh yeah! And by the way, all the links I have added are completely safe. Just a great way to say hi to a neighbor.

It's Just That Simple!™

　

　

Italian-Yankee Corn Cake

(And it's gluten-free!*)

This perfectly sweetened cake creates its own type of crust around the edges that crisp up as it cools, transforming it into a toss between a cake and a pie actually. It is recommended to slice it into segments before refrigerating, otherwise the caramelized crust will be next to impossible to cut. Classical Italian Corn Cake uses almond extract, but vanilla works equally as well if desired.

　
Nonstick cooking spray
Crisp Topping:
1/4 cup brown sugar
1 tablespoon butter or margarine, melted
2 tablespoons coconut flour 1 teaspoon almond extract
2 cups small dice apple
2 tablespoons orange juice
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon zest
3/4 cup cornmeal
3/4 cup coconut flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 cup milk
2 eggs, beaten
Juice from 1 lemon
3 tablespoons butter or margarine, melted
1/2 cup raisins or dried cranberries

　

Grease a 9-inch cake pan with nonstick cooking spray; set aside. Mix topping ingredients together until thoroughly combined; set aside. In a bowl, combine diced apple, orange juice and cinnamon; set aside. Preheat oven to 350-degrees F. In a medium-sized bowl, blend cornmeal, coconut flour, sugar and baking powder until well blended. Stir in the milk, eggs, lemon juice and melted butter. It should be mixed just enough to wet all ingredients, leaving it somewhat lumpy. Fold in the raisins and transfer to prepared pan, leveling out the top. Evenly divide apple mixture, juice and all, on top of batter. Sprinkle topping mixture evenly over the apples and bake 36-38 minutes, or until the center of the cake is firm. Immediately remove from oven to cool slightly before serving hot, or cover and refrigerate to serve cold.

* But as I say with all gluten-free recipes and products, always ALAYS check the label.

 

My Favorite(and simplest)Octopus Dish

I must credit a certain Gayle Bailey(Yup, another gorgeous member of my family) as the inspiration behind this recipe. My children NEVER knew they were eating octopus until after they finished. While sitting down at my home, her and I started talking and talking and never finished a complete thought because we had so much to gab about. I could literally sit down with her and just plain listen to her culinary stories from various countries she has frequented, as well as her deep-rooted, Southern upbringing that is so obvious when talking with her. In one particularly interesting topic, Gayle related to me that she had visited Italy in the past and had enjoyed an addition in her tomato sauce while there. She loved it and now only makes her tomato sauces using this addition. that .  Grated lemon rind! I had to experiment and on the first try I was taken aback. Not only was the sauce perfectly balanced in flavor with the addition of lemon, but to combine this sauce with the great taste of seafood and the kick of a little chile oil, it was spot on. Thank you Gayle, life is much tastier because of your brains AND beauty.

This recipe is aptly named for the lady who inspired me to rush to the store. If you translate the title of this aromatic dish, you will see to whom it is named. It may take a little "out-of-the-box" thinking, but I think you will get it. In the meantime, octopus is found fresh and it is not that expensive. If you happen to purchase frozen octopus or squid "leg meat", simply thaw before continue with recipe.


Polpo Ventoso

12 ounces linguine

2 tablespoons chile oil

1/2 pound sliced octopus*

2 cups tomato sauce

1 cup ricotta cheese

1 teaspoon grated lemon zest

1 teaspoon sugar

1 teaspoon oregano

1/2 teaspon chopped basil

Salt and black pepper to taste

1 sweet bell pepper, seeded and diced

　

　

Cook pasta according to package directions; set aside in strainer. Over medium heat, add the chile oil to a large skillet until hot. Add the prepared octopus and cook for 4-5 mintues, or until just cooked through. Meanwhile, in a small bowl, whisk together the tomato sauce, ricotta cheese, grated lemon zest, sugar, oregano and basil. Season to taste with salt and pepper. When the octopus is done, add the bell pepper and continue cooking and additional 2 minutes, stirring frequently. Add tomato suace mixture, stir to combine and reduce heat to low. Cover and simmer 10 minutes.

Remove lid, add the pasta and toss(or stir) to coat well. Be careful, since the pasta is now very dry and lumped together somewhat, you will need caution when separating strands while tossing with the sauce. Divide evenly among plates and serve hot. Enough for 4-6 servings.

If you don't have any chile oil on hand and you really want this dish, simply add 1 cup olive oil to a small suacepan with 2 teaspoons red pepper flakes. Turn heat to low and let oil and pepper flakes gently warm together for 5 mintues. Remvoe from heat, cool to room temperature and transfer to a container with a lid. This will keep very well in the refrigerator for a month.

*You can buy fresh baby octopus at your local supermarket or use frozen, already sliced octopus (or squid) tentacles. I removed the "suckers' only for my children but feel free to leave on.

The WOW Factor

Here is my second recipe using the best refrigerated bi-colored pasta on the market, Rana Fettuccine. As I have previously stated, it begins with the hand-rolled like texture of this delicious Italian original and ends with the firm bite I prefer in a pasta. I truly admire the work involved in bringing a product like this to the masses and kudos to Master Pasta Chef Giovanni Rana for this superior product, of which my freezer will never be without.

Creamy Lemon Fettuccine with Wild Salmon
Keeping it simple yet having a dish scream out taste is easier than one may imagine. Especially when you have a superior product. I have been blessed with Rana's Pasta and now I would like to bless each of you with a great summertime dish that is refreshing, simple and fantastic in that "WOW factor". Lemon touches all taste buds here, but still leaves room for the spinach flavor to come through from the fettuccine.

6 ounces ricotta cheese
Juice from 1 lemon
1/2 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
1 tablespoon lemon-flavored olive oil*
8 ounces wild salmon fillets, skinless and cut into bite sizes
1(8.8-ounce)package of Rana Fettuccine(Paglia E Fieno)
Julienned bamboo shoots, optional

In a small bowl, whip ricotta cheese with lemon juice, fennel seeds and cayenne pepper until very creamy. Taste for salt and pepper and set aside. Over medium-high heat, add the flavored olive oil to a large skillet. When hot, gently place the salmon fillets and cook 1-2 minutes per side, or until gently cooked but still pink and translucent inside. Remove from oil: set aside.
Meanwhile, cook fettuccine according to package instructions and strain. Wipe skillet clean(you do not have to wash or remove any fond that may be sticking to the bottom of pan) and add ricotta cheese mixture. Bring to a simmer over medium heat while frequently stirring. Add the pasta and blend to coat evenly. Remove from heat and divide among two serving dishes. Top evenly with cooked salmon and garnish with some julienned bamboo shoots.


*Simply make your own by cutting thin strands of lemon peel from one lemon and adding them to a cup of extra virgin olive oil. Bring to scalding over low heat and allow to steep for 10 minutes. Remove from heat, strain and use within 10-12 days refrigerated.