It’s been a year since I started this blog. Here’s what happened in that year:
Roux formerly know as Remy and then Raffi has grown into a fine cat:
Halfway through the year I converted from dairy and gluten free to paleo (no grains, beans, dairy)
I’ve gone from posting recipes twice a week to posting one recipe a week and one kitchen tip or other food related topic. I’ve done 99 posts (including this one) most with recipes.
I am very pleased with the recipes and information I have posted this year, but some are real standouts – not necessarily because they are significantly better than other recipes but because they presented certain challenges and required some kitchen science to be successes. Here are the recipes that I think are worth revisiting:
All the gluten-free waffles or pancakes I’ve ever tasted had a certain starchy, unpleasant mouth feel. These have a delicious flavor with none of the usual unpleasantness. I also love the pancake mix that makes making these pancakes a snap. I ate these for breakfast several time a week before becoming paleo.
Dashi is a broth made of seaweed (kombu) and dried bonito (fish flakes). Finding an element flavorful enough to replace the bonito sent me to my Asian ingredients bag of tricks and I found using dried shitaki mushrooms, seaweed, and lily buds did the trick. Once you’ve made a good dashi the miso soup is easy.
This torte is based on a recipe I use on Passover. It’s dense, it’s rich, it’s delicious – and of course it’s gluten and dairy free. The secret to the intense flavor is fruit flavored fortified wine.
My favorite way to toast the New Year. My usual recipe calls for milk and tons of whipped cream finding substitutes for them assured a Happy New Year for me.
Palacsinta (Palachinkin) Hungarian Dessert Crepes
By the time I got to this recipe I was fully converted to baking with oat flour, but, crepes are delicate and light, how would they come out? Fabulous!!!
My favorite way to eat spinach but my regular recipe uses butter, flour, and half and half how do you replace those ingredients? Olive oil, oat flour, and broth. But it just wasn’t creamy enough – the breakthrough came when I stirred in Tofutti (soy cream cheese).
Even regular cornbread presents problems for the baker – it’s often too dry or too bland or too crumbly. What’s a baker to do when making cornbread without butter and milk? This one has just the right amount of sweetness, rose nice and high, and is delicious. The only problem was it was a little crumbly – I solved that problem with the addition of an extra egg.
If you are gluten free, the good news is Lea and Perrins is gluten free. If you are paleo, Lea and Perrins has sugar and molasses neither of which are allowed. Using the basic flavors listed on the bottle’s ingredient list, I was able to come up with this paleo approved substitute.
What is Thanksgiving without Pumpkin Pie? I was especially pleased with the crust that I made out of ground pecans. I used maple sugar as my sweetener so the pie could be completely paleo.
Making gluten-free crust/dough is always problematic. I used a combination of oat flour and masa harina (corn flour) to achieve these delicious empanadas.
Like the empanadas, the dough is always tricky when you’re not using butter or flour. These were both very successful – especially the galette.
Last, but certainly not least, are my gluten-free dairy-free crackers. They are beyond delicious and satisfying. Being a long time cracker addict (not to be confused with crack – unless your idea of crack is wheat thins), these are so much better than any gluten free cracker on the market that it’s worth the effort of baking them – and this comes from a very lazy baker!
I hope you’ve enjoyed this review and maybe you’d like to try one or two of these recipes