Emerging from the Vortex – Greens and Green Apple Salad

I hesitate to select a salad as my second blog entry because as gluten-freebees we are often relegated to the salad menu when we eat out at restaurants. Eating out is a whole other subject unto itself. Suffice it to say it is fraught with uncertainty and dependant on the knowledge of the chefs and wait staff.

“Ribbons of Greens and Green Apple Salad” was my first salad from The Splendid Table’s How to Eat Supper. I was delightfully surprised. My salads change flavor based on the bottled dressing I select and I usually find that salads prepared by someone else taste better than those I make myself. Here again I ventured into flavor territory that was new to me. Escarole, oak leaf lettuce, red leaf and Bibb lettuce instead of bagged iceberg or Romaine? Okay I’ll try them. Adding slices of crisp green apples, salted almonds and dried basil, salt and pepper..interesting. The newest discovery was peppery olive oil. Who knew that there were flavor variations within the category of olive oils? Cool. And dressing the salad with just enough oil to barely coat the lettuce and adding vinegar to taste; “assertive but not harsh”. Nice. This is a recipe to repeat.

Ribbons of Greens and Green Apple Salad

 

1 medium red onion, cut into thin rings

Pale green inner leaves from 1 large head curly endive, frisee, or other tangy lettuce

Pale green inner leaves from 1 large head of escarole; or 1 small head of oak-leaf lettuce or green radicchio

1 small head red leaf or Bibb lettuce

1 crisp apple, not peeled, quartered and thin sliced

1/3 cup whole salted almonds, coarsely crushed

Salt and fresh ground pepper

1 medium red onion, cut into thin rings

½ tsp dried basil

2-3 Tbsp peppery extra- virgin olive oil

1-2 Tbsp red wine or cider vinegar

 

  1. Place the onion in a bowl, add ice water to cover and refrigerate for 30 minutes.
  2. Wash and thoroughly dry the greens. Stack 4 leaves, roll them up into a tight cylinder, and thin-slice crossways. Repeat with the remaining leaves. You’ll have fine ribbons of salad. Put them in a large salad bowl, and add the apple and almonds.
  3. Just before serving, drain the onion and pat dry. Sprinkle the greens with salt and pepper, the basil, and the drained onion.
  4. At the table toss the salad with enough oil to barely coat the greens, about 2 Tbsps . /toss with vinegar to taste, starting with 1 Tbsp. Tast for balance, making sure the vinegar is assertive but not harsh
Published in: on March 22, 2013 at 6:56 pm  Leave a Comment  

Emerging from the vortex

Since I opened West Meadow Farm Bakery and hired my first employee I have been sucked into the vortex of operating my small business. I found myself wearing multiple hats throughout the day and week, filling wholesale orders, waiting on customers, making sure we have all the supplies we need, complying with regulations, making deliveries, sorting out issues with employees, the list goes on and greets me every morning and bids me adieu every evening. For the first time in about three years I feel that I am finally emerging from this vortex and reclaiming my life.

As I climb out of this hole one of my goals is to rediscover supper. This summer I attended the Vermont Public Radio’s Listener’s Picnic as a specialty food vendor. At this event I had the pleasure of meeting, albeit briefly Lynne Rossetto Kasper, the host of “The Splendid Table” which airs on VPR. I had listened to her program when I could carve out the time on Saturday afternoons. Meeting her in person rekindled my interest in her program and introduced me to her many cookbooks. For Christmas I purchased, sight unseen, her cookbook entitled “How to Eat Supper” as a gift for my sister. We are foodie soul-sisters. When the book arrived I immediately sat down and read it from cover to cover. I found Lynne’s approach to food refreshing and inspiring. Then and there I decided to relearn how to eat Supper.

Suppers had become quick meals, even just sandwiches always eaten on the couch in front of the TV. Boring barely begins to describe the meals my husband and I would eat night after night. As I read my way through the cookbook I began to reaffirm my belief that although wheat and other gluten containing products could no longer be part of my diet I did not have to sacrifice flavor and I could become adventurous discovering new ingredient combinations.

My goal now is to cook my way through “How to Eat Supper” and share with you my new discoveries and in so doing inspire you to try something new.

Sunday Suppers

Our children are grown, married, and we now have two grandchildren: a step granddaughter and a six month old baby boy! Being a grandmother is an experience I don’t want to miss so we have instituted the Sunday evening Supper where we all gather at the table to share a meal. Imagine that! I have unearthed the dining room table! It had for way too long become another flat surface that accumulated stuff rather than people and food. 

In the process of emerging from the vortex I had to reclaim my kitchen. I threw out old jars of herbs and spices and replaced them with new ones. I had to restock sugars; brown and white, honey, cornstarch, and gluten free flour and gluten free oats, baking powder and baking soda. It had been so long since I had baked or cooked from scratch at home I needed to make a fresh start.

I even had to find my equipment that had lain dormant for so long. My hand mixer was tucked away in a cabinet I rarely opened. And I had to text my daughters to figure out where my food mill was. I wanted to make applesauce and how would I sieve my sauce without my old Foley’s Food mill? In the vortex years both my dad and mother died and my sisters and brother divided up their household belongings. I was the lucky recipient of the old Jelly Cupboard that my mother’s grandfather built. It was in the shadows on the lower shelf that I found the food mill.

Published in: on February 7, 2013 at 10:00 pm  Leave a Comment  

Christmas 2012 Order Form

Christmas is just around the corner! Here is our Christmas order form. Please have orders in to us no later than December 15th. If you are unable to stop in please email or call with your order instead of placing it through the website.

Bread

____ West Meadow White ($8.19)

____ Oatrageous Oatmeal ($8.19)

____ Cinnamon Raisin ($8.19)

____ Super Seeded ($8.19)

____ Stuffing ($6.99)

____ Take and Bake Dinner Rolls (6 Pack) ($7.69)

____ Take and Bake Garlic Rolls (6 Pack) ($7.69)

____ Take and Bake Cheddar Rolls (6 Pack)($7.69)

Specialty Cookie Trays $15.00

____ Biscotti Sampler-Maple Walnut, Classic Almond, Almond Coconut, Cherry Almond

_____Brownies- Plain, Walnut, Cream Cheese Swirl, Blondie

_____Dairy Free Assortment- Ginger Crinkles, brownies, macaroons

_____Classic-Chocolate Chip, Oatmeal Raisin, Ginger, Peanut Butter
_____Ahh Nuts!- Pecan Tassies, Rugelach, Walnut Brownies, Peanut Butter
_____Holiday Special- Gingerbread Men, Decorated Sugar Cookies

Extras

____ Pecan Tassies (2 Pack ($1.49)/ 6 Pack($4.50))

____ Brownies ($3.00 ea)

____ Large Coffee Cake ($19.00)

____ Carrot Cake (8”: $20.00)

____ Pumpkin Whoopie Pies ($2.75 ea)

____ Chocolate Whoopie Pies ($2.75 ea)

____Gingerbread Whoopie Pies lemon filling ($2.75)

____Red Velvet Whoopie Pie ($2.75 ea)

Pies (Please circle to indicate the type you would like (Baked: $21. Frozen: $18. Mini: $4.50))

____ Apple Pie   (Baked / Frozen/mini)

____ Raspberry Pie (Baked / Frozen/ Mini)

____ Pumpkin Pie (Baked only)

____ Pecan Pie (Baked Only: $25.00)

____ Pie Crust (one “patty”) ($4.00)

Published in: on December 6, 2012 at 2:51 pm  Leave a Comment  

March 26, 2012

We have had a return to winter here in the North Country, so what better thing to do than bake!. Having lived in Scotland at one time in my life, and because my wood cookstove is going, I decided to try a recipe for what the Scots call girdle scones. They are cooked on top of the stove on a cast iron griddle or skillet. Now you may think the word girdle is a misspelling and should be griddle, but it’s not; don’t ask me why. Fortunately you do not need a wood stove to make these, and they are quite yummy. I found this recipe in Gourmet Magazine, Feb., 2008

Mary Hearty Bye’s Scottish Scones

2 ½ cups Kari’s Pastry Flour
2 t sugar
2 t baking powder
1 t salt
½ t baking soda
½ t cream of tartar
2 T cold unsalted butter, cut into 1/2 inch pieces
1 cup well-shaken buttermilk
1 large egg, beaten
vegetable oil for greasing

~ Whisk together flour, sugar, baking powder, salt, baking soda, cream of tartar, in a large bowl, then blend in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork until a soft dough forms.
~ Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and form each third into a 6 inch circle. Cut dough into four wedges.
~ Heat griddle or large cast iron skillet over low heat until hot, then lightly oil.
~ Working in two batches, dust each wedge with flour, patting off excess. Cook over low heat, undisturbed, for 3 minutes. Increase heat to medium low and cook until puffed and undersides are golden brown, about 3-5 minutes more. Turn scones over and cook until undersides are golden brown, 6-8 minutes, watching closely to prevent burning.
~ Serve warm with butter, honey, or jam. They are also good toasted the next day.

Published in: on March 26, 2012 at 6:42 pm  Leave a Comment  

March at the Ba…

March at the Bakery

 

Bread is one of our best products, and this month we are introducing some new flavors. Come on in and try our flavor of the week. I can tell you that these breads are outstanding. Eat them as is or use them in sandwiches; either way it will be a treat.

The flavor for the first week will be Cheddar – Jalapeno. This bread has a little kick to it, just like the month of March. It seems to have come in like a lion.

The second week will honor St. Patrick, with Irish Soda Bread. This is a traditional Irish bread with raisins and caraway seeds – very yummy.

We have not quite decided which of our next offerings will be featured, but Pesto Bread and Garlic/oregano/ sun dried tomato are both in contention. Stay tuned and remember…our white bread is best!

Published in: on March 4, 2012 at 9:57 pm  Leave a Comment  

I believe I pro…

I believe I promised a recipe for Killer Chocolate Cookies. That was some time ago. Finding time to blog can be difficult, what with the grandchildren running around, the dog needing attention, the husband needing attention, the holidays, and so forth. This recipe is worth waiting for if you are a chocolate lover!

DARK CHOCOLATE CRACKLES

 

2 ½ cups Kari’s Pastry Flour

1 tsp. baking soda

¼ tsp. table salt

½ lb. unsalted butter, room temperature

2 cups firmly packed brown sugar

1 cup unsweetened cocoa powder

2 tsp finely grated orange zest

1 tsp vanilla extract

3 large eggs

½ lb bittersweet chocolate, melted and cooled until barely warm

¾ cup chopped chocolate (white, bittersweet, or semisweet)

⅓ cup granulated sugar, more as needed.

 

Preheat oven to 350 F. Line 3 large baking sheets with parchment paper.

In a medium bowl,whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add eggs one at a time, beating briefly between additions. Add melted chocolate and mix until blended. Add the flour mixture and mix on low speed until blended. Add the chopped chocolate and mix until blended.

Shape the dough into 1¼ inch balls with a small ice cream scoop or two spoons. (The balls of dough may be frozen for a month. Thaw overnight in the refrigerator before baking.)

Pour granulated sugar in a shallow bowl. Dip the top of each ball in the sugar and place, sugar side up, on the baking sheets. Bake one sheet at a time until the cookies are puffed and cracked on top. Let the cookies cool 5 minutes on the sheets before transferring to a rack.

Yields about 5 dozen cookies.  

Published in: on November 29, 2011 at 12:59 am  Leave a Comment  

Well, I managed…

Well, I managed to post a new recipe with no introduction!  I wanted to let you know that all the recipes I have tried so far using Kari’s pastry flour from West Meadow Farm Bakery have been successful. My standard for judging their tastiness has been to serve them to a group of my friends who never eat gluten free baked goods. So far they have all been wildly popular.

Stay tuned for a killer chocolate cookie recipe!

Published in: on November 19, 2011 at 3:05 am  Leave a Comment  

GERMAN CHOCOLAT…

GERMAN CHOCOLATE MACAROONS

 

1 pkg sweetened, shredded coconut

1 cup finely chopped pecans

1 can sweetened condensed milk

3 egg whites

¼ cup Kari’s pastry flour

¼ cup sugar

4 T unsalted butter, melted

1 t vanilla extract

pinch of salt

 

Topping:

4 oz German chocolate

1 T shortening

 

Mince 1 ½ cups coconut in a food processor. Transfer minced coconut to a large bowl. Add remaining coconut and pecans, then toss to combine. Whisk together 1/3 cup sweetened condensed milk, egg whites, flour, sugar, butter, vanilla, and salt in a bowl with a pour spout.

Gently mix egg white mixture into coconut and pecans until combined. Chill dough for at least 1 hour, or up to 24 hours.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop dough onto perpared baking sheets with a #60 scoop (about 2 tsp.) spacing 1 inch apart.

Bake until brown on base and golden on tops and edges, 16-18 minutes.

Cool on baking sheets for 5 minutes; transfer to a cooling rack.

 

Topping:

Cook remaining sweetened condensed milk in top of double boiler until slightly thickened, about 45 minutes; keep warm.

Melt chocolate with shortening stirring until smooth. Top each macaroon with 1 tsp chocolate; let stand. When chocolate has set, drizzle thickened condensed milk over tops of cookies.

 

This recipe is from Cuisine Holiday Cookies 2011.

 

Published in: on November 19, 2011 at 2:58 am  Leave a Comment  

Molasses Spice Cookies

Molasses Spice Cookies

Another recipe that works well with Kari’s Flour. Replace flour in recipe one-for-one. Recipe from Cuisine Holiday Cookies, 2011, Page 22.

Published in: on November 2, 2011 at 1:03 am  Leave a Comment  

Holiday Cooking

The holidays are coming and it’s always fun to try some new recipes. We here at the bakery are looking for some new ideas that work well with gluten free flour blends. The flour used in all the recipes that follow are made with Kari’s pastry flour, available for purchase at the bakery. It is used cup for cup in all the recipes.

Perfect Pumpkin Bars Cuisine Holiday Cookies, 2011

What would fall be without something made with pumpkin! These are delicious and they freeze well.

Preheat oven to 350 F. Coat an 111/2 x 161/2-inch baking sheet with nonstick spray.

Makes 36 bars
Total time 45 minutes

For the bars, whisk:

1 cup each granulated sugar and packed light brown sugar
1 cup canola oil
1 can pumpkin puree (15 oz.)
4 eggs, room temperature
1 Tbsp. vanilla extract

Sift:

2 cups Kari’s Pastry Flour
2 tsp. each baking powder and ground cinnamon
1 tsp. each salt and baking soda
1/2 tsp. each ground ginger, cloves, and nutmeg

Whisk dry ingredients into pumpkin mixture until combined. Spread batter onto prepared baking sheet. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Cool completely before frosting.

For the Frosting:

4 oz. white bar chocolate. chopped
1 1/2 pkg. cream cheese, softened (12 oz. )
1 1/2 sticks unsalted butter, softened (12 oz.)
3 cups sifted powdered sugar

Melt white chocolate in a microwave on high, 1-2 minutes. Stir until smooth.
Beat butter and cream cheese with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and mix until smooth. Spread on cooled bars and cut into bars.

Published in: on October 31, 2011 at 7:25 pm  Leave a Comment  
Follow

Get every new post delivered to your Inbox.

Join 83 other followers