If you don't like the cranberry jelly with the ridges from the can in it, the Soy-free Kitchen presents:
Orange-lemon Cranberry Relish
4 cups cranberries, washed and sorted
1 large orange, cut into chunks
1 lemon, cut into chunks
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp cloves
1. Put the cranberries, orange pieces, and lemon pieces in the food processor and pulse until the cranberries are cut up but not a smooth puree. Transfer to a large bowl, with a cover, that you can put in the refrigerator.
2. With a large spoon or a rubber spatula, mix in the sugar and spices.
3. Refrigerate at least overnight. The longer it sits, the redder it gets and the better it tastes.
SOY-FREE CONSIDERATIONS:
none
(c) Copyright 2010 Karen Hubachek
Sunday, November 21, 2010
Sunday, October 31, 2010
Two Washington D.C. Restaurants for People with Soy Allergies
Brasserie Beck, on 11th Street, NW:
http://www.beckdc.com/
We've eaten there several times. The staff is very nice about checking for soy if they're not sure. They use canola oil to make their Pommes Frites, which are thin and sprinkled with salt and dried parsley, and served with a trio of house-made flavored mayonaises. The three flavors are garlic, tomato, and curry--and the mayo is made with canola oil, too!
Pete's New Haven Style Apizza (2 locations, and soon to be a third across the river in the Clarendon section of Arlington):
http://petesapizza.com/
"Apizza", pronounced ah-BEETS, is a dialectical word for pizza, and it's used in the New Haven, Connecticut area. (If you want to read about New Haven-style apizza, go to the Wikipedia page here; it is a good explanation.) I emailed Pete's Apizza and asked about their pizza--it is made with pure olive oil and their sauce is house-made and also soy-free. We ordered sausage and mushroom and it was heaven. Make sure to try the Foxon Park white birch beer; they get it shipped from East Haven, Connecticut, where it's made and bottled. (I grew up in East Haven and the next town east from there, North Branford, and I vouch for the authenticity of the apizza and love the soda.)
I can't vouch for the rest of the menu, but they were nice to me when I asked about the pizza, so I have high hopes for the other menu items also.
http://www.beckdc.com/
We've eaten there several times. The staff is very nice about checking for soy if they're not sure. They use canola oil to make their Pommes Frites, which are thin and sprinkled with salt and dried parsley, and served with a trio of house-made flavored mayonaises. The three flavors are garlic, tomato, and curry--and the mayo is made with canola oil, too!
Pete's New Haven Style Apizza (2 locations, and soon to be a third across the river in the Clarendon section of Arlington):
http://petesapizza.com/
"Apizza", pronounced ah-BEETS, is a dialectical word for pizza, and it's used in the New Haven, Connecticut area. (If you want to read about New Haven-style apizza, go to the Wikipedia page here; it is a good explanation.) I emailed Pete's Apizza and asked about their pizza--it is made with pure olive oil and their sauce is house-made and also soy-free. We ordered sausage and mushroom and it was heaven. Make sure to try the Foxon Park white birch beer; they get it shipped from East Haven, Connecticut, where it's made and bottled. (I grew up in East Haven and the next town east from there, North Branford, and I vouch for the authenticity of the apizza and love the soda.)
I can't vouch for the rest of the menu, but they were nice to me when I asked about the pizza, so I have high hopes for the other menu items also.
Pumpkin Bundt Cake
Happy Hallowe'en, everyone, and how about some Pumpkin Bundt Cake with a Rum-Brown-Sugar Glaze?
Pumpkin Bundt Cake
3 1/4 cups all-purpose flour
3 tsp baking powder
2 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt
1 1/2 cups fresh or canned pumpkin puree (a one-pound can)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup (1 stick) butter or soy-free margarine
2 eggs
2 tsp vanilla extract
Glaze
3 Tbsp dark or light brown sugar
1 Tbsp (or more, it's up to you)
1 tsp milk (skim is fine)
3 Tbsp confectioner's sugar
1. Preheat oven to 350F. Coat a 12-cup Bundt pan with soy-free cooking spray or brush with melted butter and coat with flour.
2. Combine dry ingredients, from flour through salt, in a bowl (or sift together onto a piece f waxed paper). Combine pumpkin with applesauce.
3. Cream sugar and butter or margarine together in the large bowl of a mixer. Add eggs and vanilla, and beat some more. Add flour mixture alternately with pumpkin-applesauce mixture, beginning and ending with flour. Mix again for 1-2 minutes until everything looks combined.
4. Pour (or spoon, it's kind of thick) into your greased pan. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let cool in pan for 10 minutes, then remove cake to a rack.
6. While the cake is cooling, make the glaze.
7. Glaze: Combine brown sugar, rum, and mild in a small pan. Cook over low heat until the brown sugar is dissolved. Remove from heat and add the confectioner's sugar, stirring with a wooden spoon or a small whisk. Spoon over the warm cake and let run down the sides. (Note: if you want a stronger rum flavor, brush some rum over the top and sides of the cake before you drizzle on the glaze.)
8. Serves 12-16
Note: Sometimes I use a 6-cup Bundt pan and a 8"x4" loaf pan, and freeze the loaf for later. Bake the smaller cakes 35-40 minutes.
SOY-FREE CONSIDERATIONS:
Soy-free margarine, if you use margarine instead of butter; soy-free cooking spray if you decide to grease the pan with spray.
Pumpkin Bundt Cake
3 1/4 cups all-purpose flour
3 tsp baking powder
2 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt
1 1/2 cups fresh or canned pumpkin puree (a one-pound can)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup (1 stick) butter or soy-free margarine
2 eggs
2 tsp vanilla extract
Glaze
3 Tbsp dark or light brown sugar
1 Tbsp (or more, it's up to you)
1 tsp milk (skim is fine)
3 Tbsp confectioner's sugar
1. Preheat oven to 350F. Coat a 12-cup Bundt pan with soy-free cooking spray or brush with melted butter and coat with flour.
2. Combine dry ingredients, from flour through salt, in a bowl (or sift together onto a piece f waxed paper). Combine pumpkin with applesauce.
3. Cream sugar and butter or margarine together in the large bowl of a mixer. Add eggs and vanilla, and beat some more. Add flour mixture alternately with pumpkin-applesauce mixture, beginning and ending with flour. Mix again for 1-2 minutes until everything looks combined.
4. Pour (or spoon, it's kind of thick) into your greased pan. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let cool in pan for 10 minutes, then remove cake to a rack.
6. While the cake is cooling, make the glaze.
7. Glaze: Combine brown sugar, rum, and mild in a small pan. Cook over low heat until the brown sugar is dissolved. Remove from heat and add the confectioner's sugar, stirring with a wooden spoon or a small whisk. Spoon over the warm cake and let run down the sides. (Note: if you want a stronger rum flavor, brush some rum over the top and sides of the cake before you drizzle on the glaze.)
8. Serves 12-16
Note: Sometimes I use a 6-cup Bundt pan and a 8"x4" loaf pan, and freeze the loaf for later. Bake the smaller cakes 35-40 minutes.
SOY-FREE CONSIDERATIONS:
Soy-free margarine, if you use margarine instead of butter; soy-free cooking spray if you decide to grease the pan with spray.
Saturday, August 7, 2010
Austrian Recipe Blog and Letscho
Just added a new entry to the "Blogs I Like" column over to the right: Austrian Recipes.
Elder Daughter spent July in Vienna taking 6 credits of German, so I took advantage of it to visit Vienna for the first time since I was about her age. (Vienna is wunderschoen--crazy beautiful--by the way.)
I ate my way across Vienna for 6 days and never had a soy problem once. Probably, like Germany, they mostly use sunflower oil the way the U.S. mostly uses soy oil. I read an article a couple of weeks ago that approximately 20% of all calories in the American diet comes from soy oil . . . scary. . . but I digress . . . .
The Austrian Recipes blog is very nice, and I plan to try some of her recipes, but there is one recipe I like that I didn't find: Letscho, also spelled Lecso. The original is from Hungary but it is now part of the Austrian repertoire. It is similar to the French ratatouille.
Letscho
8-10 servings
3 slices thick-cut bacon
1 1/2 lbs green peppers (Hungarian peppers if you can find them, otherwise green Bell peppers)
1 lb ripe tomatoes
3/4 lb onions
1 clove garlic
2-3 Tbsp oil or bacon grease
2-3 Tbsp tomato paste
1-2 Tbsp Hungarian paprika (don't use American paprika for this, the Hungarian is much better)
salt and pepper to taste
1. Cut the bacon in 1/2-inch pieces and fry until it is just crisp.
2. Cut the peppers in 1/2-inch slices, discarding the ribs.
3. Blanch the tomatoes, then slip off their skins. Cut in quarters if they are small, or 6ths or 8ths if they are large. Strip out the seeds.
4. Cut the onions the long way in 1/2-inch or slightly narrower slices.
5. Peel and mince the garlic.
6. In oil or bacon fat, saute the onions until glossy. Add the garlic and slowly continue to saute until the onions are just beginning to turn color. Take the pan off the heat and stir in the paprika.
7. Add the peppers and tomatoes and stir in. Cover. Simmer about a half hour. Add the tomato paste and salt and pepper near the end. Sprinkle with the bacon pieces just before serving.
Serve with meat, roast chicken, fish steaks or by itself with a fried or poached egg on top. Or use as an omelet filling.
SOY-FREE CONSIDERATIONS:
If you are using oil, use canola or another soy-free oil.
Elder Daughter spent July in Vienna taking 6 credits of German, so I took advantage of it to visit Vienna for the first time since I was about her age. (Vienna is wunderschoen--crazy beautiful--by the way.)
I ate my way across Vienna for 6 days and never had a soy problem once. Probably, like Germany, they mostly use sunflower oil the way the U.S. mostly uses soy oil. I read an article a couple of weeks ago that approximately 20% of all calories in the American diet comes from soy oil . . . scary. . . but I digress . . . .
The Austrian Recipes blog is very nice, and I plan to try some of her recipes, but there is one recipe I like that I didn't find: Letscho, also spelled Lecso. The original is from Hungary but it is now part of the Austrian repertoire. It is similar to the French ratatouille.
Letscho
8-10 servings
3 slices thick-cut bacon
1 1/2 lbs green peppers (Hungarian peppers if you can find them, otherwise green Bell peppers)
1 lb ripe tomatoes
3/4 lb onions
1 clove garlic
2-3 Tbsp oil or bacon grease
2-3 Tbsp tomato paste
1-2 Tbsp Hungarian paprika (don't use American paprika for this, the Hungarian is much better)
salt and pepper to taste
1. Cut the bacon in 1/2-inch pieces and fry until it is just crisp.
2. Cut the peppers in 1/2-inch slices, discarding the ribs.
3. Blanch the tomatoes, then slip off their skins. Cut in quarters if they are small, or 6ths or 8ths if they are large. Strip out the seeds.
4. Cut the onions the long way in 1/2-inch or slightly narrower slices.
5. Peel and mince the garlic.
6. In oil or bacon fat, saute the onions until glossy. Add the garlic and slowly continue to saute until the onions are just beginning to turn color. Take the pan off the heat and stir in the paprika.
7. Add the peppers and tomatoes and stir in. Cover. Simmer about a half hour. Add the tomato paste and salt and pepper near the end. Sprinkle with the bacon pieces just before serving.
Serve with meat, roast chicken, fish steaks or by itself with a fried or poached egg on top. Or use as an omelet filling.
SOY-FREE CONSIDERATIONS:
If you are using oil, use canola or another soy-free oil.
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