Onion-Free/Garlic-Free Tuna!

Finally, found some safe tuna, after my recent bad tuna experience...

Try this: Henry and Lisa's Solid White Albacore Tuna- We found it at the West Seattle Thriftway but you can find them online here. I have now eaten it twice and have been completely fine- and it tastes brilliant!

Ingredients: Solid White Albacore Tuna Fillet, Salt, and nothing else (!! love that they state that!!)

A Word About Ingredients

For those of you who frequent this blog, you may notice we have made some updates to the "essentials" sidebar. On our journey through the sometimes tundra, sometimes tropic landscape of "immune-system sensitive" cooking, we've come across many off-the-beaten-path and otherwise handy techniques and ingredients that have become vital to our sanity. To incorporate some of the newer finds, and to consolidate some of the elements we're not using as much as perhaps we thought, an improved "essentials" list emerges. I (Austin) determined though, some explanations were in order.

First, there are many ingredients we have included (especially in the mouth-watering Nonessential/Regional section) that will likely be unfamiliar, as they were to us. I would hate to be the guy that tells you how fantastic something is and then tells you you'll probably never find it. So, let me plug one of my favorite resources: worldspice.com. Almost every spice we buy comes through the mail from these guys (quick!). Many of the nonessentials we recommend are flavor components from particular cultures who's foods we have found to be immensely flavorful and complex due in part to their wide variety of flavors. It has helped us somewhat to find dishes and cuisines that rely heavily on flavors that are outside our Western tradition, to help us find other flavor focal points for dishes- outside the typical "start with sweating onions with butter in a pan...". Most of these traditions do incorporate onions and garlic but seemingly suffer less in their unique characteristics when said alliums are omitted. If you are interested in exploring and experimenting with some new tastes, we recommend these as a starting point.

As for the "essential" spices, if you are cooking without onions and garlic at your disposal, and if you are not using the spices on this list, consider this post a twist of the arm and a kick in the pants- these ingredients will make your life easier and tastier! If you look into your kitchen cabinet and see a spice rack of indeterminable age filled with powdery specimens, kindly escort it to your neighborhood dumpster. Buying whole spices and grinding them yourself (sounds scary? go out and buy yourself a cheap blade coffee grinder, put the spices in, grind, smile) will perk up your food like you wouldn't believe. If the entire list is a little too daunting or perhaps rough on your change purse, start at the top of the list and work your way down.

Here's an extremely speedy rundown of initial uses for the uninitialized:

• Use cumin for Mexican, Indian, Moroccan, grilled meats, burgers, tacos, guacamole (BTW best guac recipe ever -humbly- mash some avocados with lime juice, salt and a pinch or two of ground cumin. Mwwaaaaa!), chili, use it to counteract a dish with too much sharpness or acidity, or whenever you want a bit of a savory earthiness.
• Use turmeric when you want to add color (yellow) and complexity to a sauce, when you want a hit of sweet musk, in anything Indian or Moroccan, or to add color to the top of a dip or hummus.
• Use paprika in everything, it adds complexity without hot chile spiciness, it also completes the trio of essential Moroccan spices(cumin, tumeric, paprika).
• Use cayenne (gradually!) when you want a little heat, it's used almost everywhere- Africa, China, India, South America, our kitchen- everywhere important...
• Use whole red chili peppers fried in oil to give a stir-fry some heat, or grind them and add to sauces or meat dishes, you won't make a great bowl of chili without them, we try to have a few different kinds of varying heat and geographic origin but take it at your own speed.
• Use coriander almost anywhere you would cumin, when you are looking for some citrusy notes.
• Use bay leaves and dried mushrooms in any long cooking liquid - stock (see recipe in our blog), soups, sauces, roasts, braises, etc.
• Dried oregano is the only herb I recommend buying ahead of time, it can be used for Mexican vegetables and for tomato sauce in a pinch- other dried herbs are not worth buying in our opinion, we just don't use them if we can't find them fresh.
• Arrowroot is great for finishing sauces, it creates a nice buttery sheen as it thickens (use in place of flour or corn starch for thickening).
• Sea salt is useful for finishing dishes, don't use it in liquids or in something still cooking, it is worth seeing and distinctly tasting on the dish.
• Fennel seed has a nice nutty anise flavor that goes well with meat dishes (homemade sausage!- ground pork, fennel seed, ground chile, truffle oil...), roasts, Indian dishes, etc.
• Mustard seed is useful in Indian cuisine and homemade mustard (recipe below).
• Finally use Asaoetida. This has become a favorite- it's an Indian spice, not relatively well-known or -used, but it is invaluable when you come to the point of needing to substitute for onion or garlic flavor (garlic has been a little easier to approximate- truffle oil as well as dried -or fresh really- shitake mushrooms impart a similar and desirable effect). Asaoetida is a powder that smells horribly rancid and quite overpowering but heating small amounts gently in oil brings out a wonderful aroma and just a little bit can add just the necessary edge for that brother-in-law who's coming over who doesn't believe a dish without onions deserves to have breath. If you're afraid you will hate it because, well, you hate the taste of onions, take solace in the fact that our very own Ali is the same way, yet enjoys a little of this gem once in a while.

Another quick note on ordinary fridge staples. We have some great grocers in our area and are able to track down things like GF/onionless mustard and mayo. If you are not so lucky as us, they are not so hard as you might think to make yourself.

Quick Mustard

Mustard is prepared by grinding mustard seeds (or buying ground) and mixing with vinegar or water until the desired texture is reached (my favorite is half sherry vinegar, half white wine vinegar and half yellow, half brown mustard seeds). Be mindful, this method produces mustard with a kick.

There are plenty of recipes out there for making mayonnaise (I won't take the time here but any Joy of Cooking should have it).

Quick Pickles

Also, if you miss things like pickles, buy some small salad cucumbers (or if you want to bond even closer with your food, get some seeds and a pot of soil) and can them in distilled or unseasoned rice vinegar (you can follow the same steps as we laid out for sanitizing jars for jams).

As a general comment, don't fret if there's something you love that you can't eat anymore. Chances are, somebody was making it at home before the big warehouse that trucks it to your grocery store. Plus, we're always here and ready for a challenge - so please keep the comments and emails coming!

Eating Out Without Leaving Home: Fillet Mignon with Mustard and Red Wine Reduction, Asparagus and Horseradish Mashed Potatoes

One of the saddest things about having crazy allergies is that we can't eat out on special occasions (or really, any occasions). When I was first getting the hang of this, I spent a few birthdays, anniversaries, and holidays sick because we tried to eat out but had disastrous results. Even if the server understands the allergy, the kitchen sometimes wouldn't get it right. And sometimes everyone did their very best, but a little bit of something would slip into my food undetected through things like cross-contamination.

But some days just call for a special meal. Since we make it ourselves, we want something really nice and really easy, so it doesn't feel like cooking. Here is one idea for how to eat out without leaving home! The key is in the timing.

Fillet Mignon with Mustard and Red Wine Reduction, Asparagus and Horseradish Mashed Potatoes

The day of, buy two small fillets, a bunch of asparagus and 3-4 Yukon Gold potatoes, and a bottle of great red wine. It is a little expensive, but you will ultimately spend less than you would for this same meal out.

About 30 minutes before you are ready to eat, preheat the oven to 350 and get a large pot of water on the stove boiling.

Trim the asparagus and place in a shallow pan. Drizzle with olive oil and course salt. Set aside.

Peel the potatoes and slice. Set aside.

Prep the meat by rubbing both sides with truffle oil, cracked black pepper and course salt. Set aside.

By this point the water should be boiling. Throw the sliced potatoes in the pot and cover.

Heat a skillet to medium.

Prep the ingredients for the mashed potatoes- get 1/3 cup of dairy free sour cream and 1/8 cup of horseradish sauce. Boars Head Pub Style is good and totally safe. If you have it, grate fresh horseradish as well.

Prep the ingredients for the reduction- Make mustard by mixing equal amounts of yellow mustard powder and ground black mustard seeds with equal parts white wine and sherry vinegar- a ratio of 3 parts mustard to 2 parts vinegar but the most important thing is to get the consistency thin so it will combine easier. To the mustard add a pinch of salt and a pinch of ground cardamom. Set 1/3 cup of red wine (use the wine you will be drinking with dinner) and the juice from a quarter of a Meyer lemon aside next to the mustard.

The next steps should be done in about 10 minutes and works best if there are two people.

Put the asparagus in the oven. Place the meat in the skillet, searing each side and then lowering the heat to medium and cooking each side to your preferred doneness. When the meat is done but it on a plate and cover it to let it rest for a minute while keeping it hot. To make the reduction, put the wine in the skillet and mix with the meat drippings. Add the mustard and lemon juice and reduce. If you want, you can add a little arrowroot (a good gluten free alternative sauce thickener) at the very end.

While one person is doing the meat, the other takes the potatoes off the stove and drains out all but 1/4 cup of the water. In a large bowl, whip the potatoes with the potato water, add the sour cream and horseradish and blend until smooth and creamy. Add black pepper, salt, and a drop or two of truffle oil.

Take the asparagus out of the oven and plate. Add the mashed potatoes, the meat, and cover the meat with the reduction. Done!

Pair with a great red wine- one suggestion- 2005 Syrah from Three Rivers Winery.

The whole thing start to finish can be done in under a half hour, about the time you wait at a restaurant! It is really simple, but because of the high quality ingredients, very delicious. After so many disastrous special occasions out, the best part of this meal is feeling great after eating.

Happy New Year!

Hazards at Every Turn: Thank God I Don't Live in Akeny, Iowa

Having an onion/garlic allergy is hard enough, but this news story takes the cake (or closes the throat, depending on your point of view). Akeny, a small town in Iowa, used GARLIC SALT to de-ice their roads this week- 9,000 pounds of garlic salt-ug!! Full story here. As a Midwestern transplant, I appreciate towns that use salt on the roads. Here in Seattle we do not salt the roads, only "sand" them (and this means I have been trapped in my house for over a week- brilliant Seattle, brilliant), but this is one more example of how this allergy can be a real issue, that hits you despite best efforts to stay clear of it!

Great work on getting the streets clear, Seattle! That sanding really does the trick ;)

Already those of us with this allergy have to watch out for the dangers of unlabeled onion/onion derivatives in our food: whole turkeys injected in onion juice (read more about "basted turkeys" here- yum!), frozen chicken injected with broth (read: onion water), cans of tuna in broth (again, onion water), natural flavorings, seasonings, spices, etc. In fact, according to the FDA onion and garlic do not have to be listed explicitly in ingredient lists because "A product containing a flavor ingredient that has an allergenic component, but the label of the product only declares the flavor, e.g., natural flavor. Under current regulations, firms are not required to declare the individual components of flavors, certain colors, and spices. However, firms are encouraged to specifically label allergenic components/ingredients that are in spices, flavors, and colors."

But guess what- the FDA only requires that the "big 8" allergens- those that make up 90% of major allergies (Peanuts, Soy, Milk, Eggs, Fish, Crustacea, Tree nuts, Wheat, Corn)- be examined and labeled in "natural flavors". Full article here.

In April 2008 the FDA declared that onions and garlic can no longer be labeled as spices but can still be found as "vegetable derivatives" in natural flavorings- here is the info.

Despite that, I still don't trust "spices" and obviously nothing with "natural flavors" in ingredient lists- and sometimes I suffer after eating something for apparently no reason- nothing on the label would have clued me to something dangerous. For example, I have been sick two times after eating Tonno Tuna, formally a favorite because it is packed in oil, not broth. Nothing has changed on their label but I won't touch it again (and apparently it is made by Chicken of the Sea...excellent...)

This leaves those us of with onion/garlic allergies out in the cold unknown. And apparently, those in cold, icy Iowa were subjected to garlic fumes- unpleasant for some, and potentially deadly for those of us with the allergy. Wow.

NPR's All Things Considered ran an interesting interview with Al Olson, the cities public works administrator on this story Dec. 19:
"'We thought from a product standpoint, salt's salt," Olson says. "So we took it upon ourselves to go ahead and send a couple trailers over to Tone's Spices to pick up the product. The garlic is a bonus. It's been a lot of fun."
With regard to the garlic smell, "we were actually kind of tired of it the first couple days," Olson says. And most of the supply has already been used, as the city puts down between 100 and 150 tons of salt after a storm.
"If you use a clove of garlic in your home and you're making spaghetti, and you know how that kind of fills the air with a garlic smell? Imagine 9 tons of it," Olson says. "Yes, it can make your eyes water a little bit, and everybody has a different reaction to it." Today, Dec 22, there were some interesting listener letters in reaction to NPR's story- click here to listen.

How about asphyxiation, Ankeny? Dear lord. For the very, very small minority of us, I wish you the best in dodging the onion and garlic out there!!

More fun facts on how alliums are trying to kill me:

Interesting market research on onion production/consumption here (copy and paste this link): http://www.agmrc.org/commodities__products/vegetables/onion_profile.cfm

Also, did you know there is a National Onion Association dedicated to "increasing the consumption of onions"? Scary!

Ali's Christmas Marmalade

The beautiful color of this marmalade would make great holiday gifts! The cranberries and cloves make a more traditional orange marmalade very Christmas-y, and using clementines and blood oranges gives great color and flavor contrasts.

Ingredients

4 blood oranges
8-10 clementines
3 Meyer lemons
1/2-3/4 cup cranberries
1 teaspoon fresh ground cloves
2 cups orange juice
1/4 teaspoon baking soda
2 cups water
7 1/2 cups sugar
1 package regular (not reduced sugar) pectin

It takes a few hours from start to finish, this recipe yielded 11 8 ounce (1/2 pint) jars. If you don't have a canner, I suggest you cut the recipe down to make a small batch and refrigerate it- should last a few weeks.

Tip: I like my marmalade traditional- with a little kick from the rind, but I don't care for very bitter marmalades. Some recipes call for the peel of all the fruit you use in this jelly- my recommendation is to peel fine strips from the blood oranges and only 2 of the lemons. Grate the peels from the clementines. The crucial thing is to not get any of the white pith under the colored peel- that will make the end result more bitter.

Steps

1. Wash the fruit and peel and grate the amount of citrus rind you feel comfortable with based on your taste preferences. Finely chop the peel and set aside.2. Completely peel the fruit, removing as much of the white fibrous pith as possible and discard. Both the Meyer lemons and the blood oranges have very thick peels.
3. Cut the citrus in half and remove the fiber and seeds. Get as much of the white off as possible.
4. Section the fruit, continuing to remove any pith and seeds. Chop, saving the juices. With the Meyer lemons, pull the bright yellow from the thicker section casings.5. Chop the citrus sections into small pieces, continuing to pull out any pith and seeds. There should be about 4 1/2-5 cups of chopped fruit. Put in a large bowl.6. Add the cranberries to the bowl.
7. Place the chopped citrus peel, the 2 cups of orange juice and the 1/4 teaspoon of baking powder in a large stock pot. Bring the mixture to a boil, reduce heat, cover and simmer for 20 minutes.
8. While the peel is simmering, mix the pectin with 1/2 cup of sugar and add to the citrus/cranberry mix- stir to combine. Add the teaspoon of ground cloves.
9. After the 20 minutes of simmering the peel in orange juice, add the chopped fruit and 2 cups of water to the stock pot- bring back to a simmer, cover and simmer for 10-15 minutes.10. Add the remaining 6 1/2 cups of sugar to the pot and stir.
11. Bring the mixture to a rolling boil- let boil for 1-2 minutes while stirring occasionally. Reduce heat.
12. Ladle the all but 1/2 cup of the hot mixture into a food processor (sections at a time) and use the chop setting to break up the larger food and cranberries. You still want this to have a marmalade texture so be careful not to overdo it. Pour the chopped mixture back into the pot with the 1/2 cup of unhoped marmalade. Heat to a boil.
13. Ladle the marmalade into canning jars and can according to your preferred method.
14. Let the jars stand for 12-24 hours, check for proper seal. If it sealed, it should last 12 months, store in a cool, dark place. The marmalade may take several days to set after canning- one suggestion is to wait 1-2 weeks before opening the can. Once opened, keep in the fridge.

Onion-Free, Gluten-Free, and Dairy-Free White Gravy!

I (Ali) just did the seemingly impossible- created a white gravy with no gluten OR dairy. I have been fantasizing about the biscuits and gravy I used to eat when I was younger. One summer my family took a trip south (and by south I mean TN and KY) and had the most incredible gravy I never knew existed. Bits of sausage or bacon in a thick rich white sauce- made of fat and cream and everything else that is so bad for you but so good to eat.

For the last few months I have been plotting how to duplicate white gravy that both of us could eat. I had been saving the fat from bacon frying and the braising liquid from our recent pork roast (this included a little chicken stock), as well as some of the fattiest bits of pork. In total I had about 1/4 cup of fat. To really do white gravy, I had to figure out how to substitute the cream/milk. I used soy milk and some DF sour cream (this is becoming my favorite method to duplicate heavier creams). I used brown rice flour as my thickening agent, and a little truffle oil to add some savory flavor. Finished with loads of cracked black pepper and a pinch of kosher salt.

Instructions:

Heat 1/4 cup of fat in a skillet (mine included the pork pieces). Slowly stir in about 1/4 (or less) cup of brown rice flour. Add 1+ cup of plain soy milk (depends on the consistency you prefer) and 3 tablespoons of DF sour cream, a few drops of black truffle olive oil and black pepper and salt to taste. Stir until heated and combined.

I spooned some hot from the pan over still-warm boiled baby red potatoes since I don't have time to make GF biscuits- so good!!

Christmas Baking- Gluten and Dairy Free!

My official taster (Austin) enjoyed many samples tonight, including a slice of the lemon bundt cake with lemon-orange glaze

Since I have been gluten free, baking has been a daunting task- baking had always been such an enjoyable part of my life, but not using flour has been a different story. I am still getting the hang of how to make things that actually taste good and bake correctly. After a few (ok, way more than a few) disasters, I have found a few ways to make gluten/dairy free baking more enjoyable and most importantly, tasty!

All the ingredients out before beginning- such promise :)

Tonight I made three treats: lemon bundt cake with lemon-orange glaze, almond cookies with chocolate, and gingerbread brownies with "hot" chocolate sour cream icing.

* Note * Since I did not make these recipes up, I will leave it to the reader to either buy the wonderful mix or the cookbook. I did however, include how I subsituted to make things dairy free, and of course added my own twists to the recipes- included here.

Lemon Bundt Cake (adapted from Sylvan Border Farm Cake Mix)

I made a lemon cake today from a mix but added candied lemon peel and dairy free sour cream to the mix- not only does it make it more personal, but it also really helps with the flavor and texture. This particular mix calls for orange juice, oil, and 4 eggs- so fun and easy! I added candied lemon peel and dairy free sour cream to give it my own twist. I love adding things like sour cream/cream cheese (df of course!) to mixes to help with texture and taste. The result was dense but moist, tangy and sweet. In fact, it got the best compliment I can hope for, "this does not taste gluten free!" Yay!

Actually, in general a trick I use if I am using a gf cake/brownie/cookie mix- I always add something special to the batter. If making chocolate brownies I may add a bag of mini dark chocolate chips- the melted chocolate in each bite improves what can be dry to a more moist texture- and can mask the somewhat abrasive flavor of some mixes that use garbanzo bean flour (I find it a bit off putting in a dessert). For me, experimenting is half the fun! Please send your suggestions for how you have improved upon gf mixes!

Almond Cookies with Chocolate (adapted from The Best Ever Wheat and Gluten Free Baking Book)

When I lived in France the biggest treat was a freshly baked almond croissant- a buttery, flaky croissant filled with almond paste and slivered almonds and topped with powdered sugar. It was incredible. While those days are gone, I relish using almond paste in my baking- sweet nutty flavor imparts great texture as well.

The recipe was fairly straight forward and already mostly dairy free.

These cookies called for butter so the only substitute I had to make was Nucoa.

My twist- instead of making only crescents I made other shapes as well, and I finished each cookie with melted chocolate and unsweetened coconut.

GF Gingerbread Brownies with "Hot" Chocolate Sour Cream Icing (gingerbread adapted from The Best Ever Wheat and Gluten Free Baking Book)

This gingerbread is more like a brownie- it uses teff, buckwheat and quinoa flours and is hearty and healthy- with all the Christmas-y flavor expected in gingerbread. I like to grind all my spices- ginger, nutmeg, cinnamon, cloves- as opposed to buying the ground spices from the store. I think there is a small but important flavor difference in fresh ground. I use a coffee grinder especially dedicated for spices (with a husband who is a coffee purist, it is a necessity!).
For flours- Bob's Redmill is the best! They have a huge selection of GF flours. Today I could not find quinoa so instead we bought the grain in bulk and ground it into flour (pictured below- the grain and the resulting flour).

This recipe called for one cup of buttermilk- to make it Austin friendly I substituted a half cup of Dairy Free (I love Tofutti) sour cream and a half cup of soy milk. We always substitute Nucoa for butter.

After they came out of the oven I frosted them with my very own "hot" chocolate-sour cream icing. The "hot" is actually some cayenne powder. It sounds weird, but it provides great contrast to the gingerbread. I melted two squares of semisweet chocolate, added about 1/3 cup of Dairy Free sour cream, and then mixed in powdered sugar until I liked the consistency (I like my frosting thick!). Then I added cayenne to taste.

It really brings out the chocolate flavor and adds a touch of heat to the sweet- hence "hot" chocolate :) . If you didn't know it was in there, you may not notice it! But the resulting explosion of flavors in this brownie is incredible!

Onion Free Staple: Chicken Stock

One of the hardest things about cooking onion/garlic free is you literally have to start from scratch with everything- there are very few shortcuts. Add in the dairy and gluten allergies, and it is pretty impossible. One thing we do regularly is make our own stock, which is a foundation of so many recipes. Here is our general process- not fast, but it certainly makes the house smell homey and makes our food taste oh so much better! Trust me, even if you can have onions, this stock is a much better base for your cooking because it will allow the true flavors of your food to shine through as opposed to the pungent flavor of onion.

Onion/Garlic Free Chicken Stock

Cut up a whole raw chicken. Put everything (bones included) in a stock pot on medium-high heat and let them saute for 1-2 minutes and then add enough water to cover the chicken. Cover the pot and bring the water to a boil, then bring down the temperature to low and let it simmer overnight.

In the morning, add a few bay leaves, pepper, salt, and a small handful of dried mushrooms (porcini or shitake add rich flavor). Simmer for 45 more minutes.

Strain the liquid from the pot and refrigerate. When the stock has totally cooled, skim off the fat and, if not using immediately, portion the stock into freezer ziplock bags (sandwich size) and freeze. Stock is a crucial flavor component and it is great to have this stock on hand when we need it!

Stock Variations

You can do the same thing with beef but the flavor is not as flavorful as chicken. Lamb or Veal, if you can find it, work as well. You can also buy marrow bones and scraps from the butcher- the West Seattle Thriftway on Morgan and 35th usually has a good selection!

For vegetarians, we have done mushroom stock- in this case overnight simmering is not necessary. Any vegetables should not be simmered for more than one hour. For detailed instructions see the post on mushroom stock braised halibut.

Slow Cooked Pork and Fried Plantain Tacos

An easy meal to make on busy days because you can cook the meat while you are at work! Suclulent port and firm fried plantains are a great texture contrast, and the coconut cream with a lingering heat of cayanne pepper add a satisfying finish to this unique meal.

Start with a pork shoulder roast, brown each side and put it in a crock pot with enough stock or water to cover the roast half way. Slow cook- we did six hours but you can adjust for whatever setting makes the most sense.

When you are ready to make the meal, slice two plantains about 1/4 inch thick and halve the slices. Fry the plantains in olive oil until golden on both sides- about 5-7 minutes. Turn the heat to low and when the temprature has gone down add 1/3-1/2 can of coconut cream. Add a teaspoon of cayenne pepper and salt and pepper to taste and stir over low heat for a 2-3 minutes until combined.

Take the pork out- it should be tender and juicy- easy to pull apart. To make the tacos heat some corn tortillas in a pan or microwave, add some of the plantains and some pork. Finish with fresh lime juice.

Dreaming of the West Seattle Farmers Market

I know tis the season to be dreaming of sugar plum fairies, but maybe it is because we have been snowed in (perhaps iced in is a better way of saying it) for the past five days that my dreams have turned to warmer weather, and the colorful and delicious gifts of the West Seattle farmers market. Open year round with simple, fresh, seasonal foods and- the gluten free Flying Apron Bakery!

heirloom tomatoes with fresh basil

spinach salad with ripe strawberries and balsamic

a weekend brunch favorite: fried egg, white cheddar, heirloom tomato, basil sandwich on grilled rice flour bread

Lazy Afternoon Coffee

My (Ali) morning coffee is a necessity, not a pleasure. A quick stop at the Starbucks on the corner on the way to work helps keep a creeping headache at bay and get through the hour long commute. So I love the moments when I can truly enjoy my coffee.

I like nothing better than making it at home- fresh ground beans blossoming in boiling water and brewed in the French press.

Today I made it a little more exotic by grinding cinnamon, anise, fennel and coriander and adding it to the ground beans. Try 2 teaspoons ground coffee and 1/4 teaspoon ground spices per cup hot water- but it is really up to you based on your taste preferences. Steep for 3-5 minutes, press, and lazily enjoy!

Salmon Potlatch with Spiced Black Beans and Bacon

Ali has a thing about fish. She has an immediate resistance to it. So, I have to resort to something of a culinary bribe. In this case, the spicy coercion involved a mayo-potlatch sauce spooned over the fresh coho salmon. So here it is.
Begin by starting some rice in the cooker and heating one can of black beans with the juice of half a mandarin, a few shakes each of coriander and cumin, light salt, and a generous top coating of paprika stirred in. Then in a hot pan, fairly dry (just a drizzle of olive oil), sautee a salmon fillet and one slice of bacon. When the fillet is beginning to cook well up the sides, turn it over (and make sure to be turning over the bacon every couple minutes), and also add the slices of two halves of contrasting colored summer squash (I used a yellow long one and a dome-shaped green one) to the pan. Meanwhile, grate two carrots and slice one tomato. Place the carrot in piles in the middle of the (this recipe is of coarse for two) plates and squeeze a slice of lime over with a sprinkle of coriander. When the squash is lightly browned on both sides remove them and place in beds on one side of the plates, lightly salt. When the salmon is cooked through and starting to flake apart remove it from the pan. By now the bacon should be cooked to crispy- remove it as well. Then throw in a handful of snow peas- sautee briefly, just a minute or two. Place pieces of salmon fillet on top of the bed of squash and spoon the sauce (described below) over it. Then throw the peas on top and lightly salt. Plate the beans and rice opposite the salmon and the tomato slices wherever there's room sprinkled with salt also. Enjoy!
The sauce:
A little while back I purchased a spice blend at Williams-Sonoma. I hope they still carry it. It is potlatch seasoning. As much as I don't exactly love buying premixed spice blends, this I had trouble resisting. Potlatch is a ceremony practiced by Pacific Northwest Native Americans involving a great feast, typically of salmon. This blend was inspired by that tradition. If you are unable to find it, the ingredients as listed are: kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander and safflower oil. If you are mixing your own, I would think the last ingredient is expendable. I mixed it with the juice of half a lime and enough mayonnaise to create a desirable consistency (we used vegannaise). It's delicious.

My Pride and Boom: Boom Noodle

In Japan today there is a popular term, “my boom” that means, “The thing I am currently obsessed with.” I am currently obsessed with Boom Noodle, a Japanese tapas "izakaya" restaurant in shades on green on Capital Hill. I ate here twice this pride weekend- I celebrated my last day of school for the summer yesterday and Austin's birthday this evening.

Cucumber Mint Fizz Juice: Fresh Cucumber puree, mint, soda water, lime juice- add vodka for more fun. Completely refreshing on the hottest weekend in Seattle we have had in a while- 90 degrees!

Like many places with Asian fare, I can actually get rice and eat safely. But this place also has edamame and...amazing drinks and atmosphere. It might just be because everything seemed to be in my favorite color, but this place is a winner in the area. I rate it "best restaurant to eat sticky rice in" :).

12th and Pike- Capitol Hill http://www.boomnoodle.com/v2/

Happy Birthday Austin!

Slow Sauteed Pork Shoulder Chop in White Wine Sauce

The Sunday West Seattle Farmer's Market is a treasure- today we picked up some pork shoulder, fresh herbs (thyme pictured), heirloom tomatoes, organic lettuce, asparagus for an easy, comforting dinner- great way to end the weekend.

Very Spicy Fava Beans

2 cups of shelled and peeled fresh fava beans (fresh or frozen soybeans can be substituted)
2 Tbsp peanut oil
5 dried red chiles, thinly sliced
2 star anise pods
1 tsp salt
about 1 cup homemade broth or water

Here we go- easy and invigorating. Rinse the beans in cold water. Heat a wok or large sautee pan on medium high to high heat. Add oil and swirl to coat pan. Fry the chiles in the oil for about 30 seconds and add the beans and star anise, stir-frying for another minute. Add the salt and broth and bring to boil. Reduce heat and simmer for about 7 minutes until the beans are very tender. Serve hot with full glasses of cold water (you'll need it!). Makes a great side dish.

Chicken and homemade rice noodle soup with fresh toppings

Hand rolled rice noodles make this absolutely delicious. This recipe takes time but is so fresh and completely worth it.

Noodles:

Broth:

Toppings:
* Lemon grass looks like scallions, and has a slight onion aftertaste, so I (ali) really didn't like the flavor and mentally freaked out about it :). However ,if you want to add onion flavor and you can't eat them, lemon grass may do the trick. At this point, anything that resembles the onion family will make me cringe no matter what. Guess thats what a few brushes with death will do :).

Ali's Favorite Gluten Free Products

I just have to share my new gluten free favorites with you all- seems like there are more options every day! Good places to find safe food are PCC, Trader Joe's, Red Apple (in the Seattle area).

Best sugar cookies ever (thanks Holly!): Cherrybrook Kitchen mix- use soy milk to make them DF as well
Tapioca Hamburger buns: Ener-G foods (these are awesome!)
Cheese breadsticks: Chebe (not dairy free, sorry Austin!)
Animal crackers (yum!!!): Mi-Del Arrowroot Cookies
Ginger Snaps: Trader Joe's
Mac and Cheese: Amy's Kitchen rice mac and cheese (amazingly free of onion, garlic, spices, natural flavorings!! NOT dairy free though :( ).
Pizza Crust: Nature's Hilights (pretty much just mochi but good crunch and easier than scratch!)

Garlic-Free Hummus

It is IMPOSSIBLE to buy hummus at the store that does not have garlic or onion in the ingredients. I make it a mission to find ways to replace my old favorites with as good or better safe recipes, and this hummus recipe is quick and better than any store bought I can recall! Truffle oil adds the garlic flavor in this recipe.

Blend in food processor:
1 can drained garbanzo beans
6 Tbsp Tahini
Fresh squeezed juice of 5 medium lemons (Meyer if available)
5 Tbsp Olive Oil
1 tsp Black Truffle Oil (more or less to taste)
Salt and cracked black pepper to taste

If your mixture is to thick, I prefer adding more lemon juice as opposed to oil- the flavor of the beans and tahini can be masked by too much oil.

Dash smoked paprika or cumin to sprinkle on top
Cilantro for garnish

Serve with cut up veggies

Hummus Variations

There are infinite possibilities to expand on this basic recipe- add sun dried tomatoes, black olives, loads of black pepper. Each time we make it the hummus comes out somewhat differently but always tasty!

So, we've decided to dive precipitously into a unfamiliar part of the world, well an unfamiliar cuisine at least. As if stepping off an airplane deck and rushing down towards the rising earth, one hand on the ripcord, the other holding a book of recipes, our wide-eyed delving into an ancient culinary culture crashes achingly cold against our faces and hisses past our ears with delight. Dramatic... perhaps- but I'm excited. We have ventured before into flavor realms a little beyond what our western tongues were once taught. We've dabbled with the precise and astonishing simplicity of Japanese culinary wisdom, experienced a piece of the exotically sassy assertions of Lebanese, Turkish, and Moroccan flavors, pick-pocketed from the cookbooks of the Italians, the French, and the Greeks, and given nods like shots in the dark towards chefs in places as different as Argentina and India. We're regular Marco Polos and Columbus' and much of our journeys are cataloged here, with more from those conquests to come. But, for a time, our focus will be turned towards a little known region. A countryside not many have heard of. A place called, China. Okay, you may be frowning and wishing by now you had skipped this post, but stay with me. We, in this country, know well the great culinary legacy of the buzzing metropolitan areas along China's east coast. But there is much more diversity of culture and food in this, one of the largest countries in the world, than we have come to know. We have dedicated this upcoming stint to looking into rural and western China, the Mongolian region of the country, Tibet, and (one of my favorites) the southern province of Yunnan. The exciting and difficult thing about gleaning a feel for a foreign food culture such as this, when you are limited by food you are not able to eat, is maintaining the spirit of the tradition while creating something you can, say, not die from. The reason for this post, while perhaps seeming a little over the top, is to allow a glimpse into our process of trying to discover new ways of making food that work for us. While we may be able to provide some applicable concepts with individual recipes, we know that we cannot address the differing, although situationally similar, dietary limits of each person who reads our posts. Our real hope is that we pass on some of our experience from research and trial and error so that others feel better equipped to slosh into the swampy battleground of their own tolerances and challenges and face their ingredient foes with a confident sneer and a steady shot. So, onward we go to meet villagers and nomads and country folk of Western China, to borrow their secrets, and make them our own.

Mushroom Stock Braised Halibut with Oyster Mushrooms

First, a word about mushroom stock. I (Austin) tend to use mushrooms quite a bit in recipes and I always keep the trimmings (the stems should come off portabellos and shitakes and I usually trim the ends of the stems off buttons). Once I have a healthy collection built up in my fridge (they will keep a little longer if they're in something that can breath) I resolve to make a batch of stock. All I use are these trimmings, a couple bay leaves, salt and pepper, and, perhaps most importantly, a small handful of dried mushrooms as well. I think any dried variety will due- I tend toward porcini for variety but I've used shitakes as well. Simmer it for 45 minutes to an hour- any more and the mushrooms will soak back up some of the flavor. There are a couple things to keep in mind. First, the water to solids ratio will have to be closer than with chicken or other meat stock since their is not as much inherit flavor with the mushrooms- therefore, you will not yield as much stock. Also, it will never seem as flavorful as meat stock or even traditional vegetable stock, which is essentially onion water. Just remember- you probably will not be serving the stock on it's own as a dish (it would not be very impressive if you did). The point, at least for our purpose here, is to provide a base for other dishes, so the stock will develop more character as it is incorporated into the dish as a whole.

As for this specific dish, the heart of it is the relationship between the fish and the mushrooms. If you come across a fresh mushroom that you don't see a lot, take the opportunity to try something new (also it is most probably in season and at it's best if it's uncharacteristically available). For this we snatched up some fresh oyster mushrooms and sauteed them, which should work for most mushrooms you come across (I find morels to be a little more complicated). To meld the mushroom with our protein, the fish, we braised halibut fillets in our homemade mushroom stock. Braising works especially well for the halibut which responds well to wet cooking methods, but other fish would do fine too if you can't find halibut. At least in our northwest corner of the country, the mushroom season and halibut season line up perfectly. If you're not too familiar with braising, it can be a very useful method in many situations. Put the fish in a large saucepan or small stock pot and fill with liquid (stock in this case) only about halfway up the fish. On mediumish heat, the liquid should simmer, steaming the fish while infusing it's flavor into the meat. The fish is done when it is white and flaky throughout. Lay a bed of fresh spinach and top with a skinny rice pasta. On top of that lay the fish, the sauteed mushrooms, some fresh sliced tomatoes and some fresh thyme. The braising liquid can be reduced by simmering along with a little added white wine or sake and tamari soy sauce (its GF!), and ladled over each serving. Enjoy!

Vietnamese Beef Noodle Soup (Pho)

Ingredients:
about 1 1/2 quarts chicken or beef broth
2 Tbsp or more tamari
3 drops fish sauce
1 Tbsp toasted sesame oil
a drop of black truffle sunshine
3 blocks thin rice noodles
about 2/3 lb pre-sliced "stirfry" beef or sliced steak (lean sirloin, flank, really anything that is easily sliced and doesn't have to be overcooked)
2 thinly sliced jalapenos
one wedged lime (to squeeze over bowl)
a handful of basil or cilantro
a handful of grated carrots
a handful of sprouts
some sauteed or steamed tofu
the utmost precision

This is a recipe similar to the all-familiar Pho you might receive at a Vietnamese restaurant. It is possibly the most surprisingly easy dish I (Austin) have attempted and if you're in a pinch you might be able to put this together with just what you have in the fridge. Feel free to experiment if you don't have the exact ingredients. I didn't have any stock when I decided to make this so I scrounged up some frozen beef marrow bones I had for a future dish or stock and browned that with a couple of aging lamb chops from the fridge. I poured some water over it, added a couple handfuls of mushroom stems I had been collecting along with three or four dried porcini mushrooms and a leftover lemongrass shoot (okay, maybe it was a bit lucky that had all these components already in my fridge but planning ahead works really well too). I also added about two tablespoons of tamari and three drops of fish sauce, brought it to a boil and simmered while I chopped the other ingredients, poured a glass of bourbon, and waited for Ali to get home from an exam. First of all, who says American whiskey doesn't go well with Asian food? Second, yes I did feel a little guilty about getting started on the whiskey while she was being submitted to a grueling oral exam. The on the fly stock simmered until it started to smell like delicious soup- probably a half hour or so- and strained it. Then I added a teaspoon of toasted sesame oil. a drop of black truffle oil, and adjusted the tamari to taste. I added three blocks of rice noodles and, when they were just starting to soften and separate a little, I threw in the sliced beef. I brought the pot just back up to a boil and took off the heat. The great thing about this soup is the next part. Wait for it....

okay- you spoon the beef/noodle/broth into each individual serving bowl and serve the additional ingredients separately on a serving plate for each diner to throw into their own bowl... fresh, fresh, fresh!

Chocolate Chocolate Chip Cupcakes with Homemade Strawberry Frosting

In a pinch- I use GF brownie mix instead of mixing up batter from scratch :).

Ingredients:
1 cup GF flour mix
1/2 tsp. xanthan gum
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1 tsp. baking powder
1/4 tsp. baking soda
3/4 cup soy/rice milk
1/4 cup vegetable oil
1/2 tsp. vanilla extract
2 eggs, slightly beaten
2 cups dark chocolate chips (ensure dairy free- Ghirardelli is one option)- I find the softened chocolate in GF baked goods helps with some of the texture/heaviness.

Directions:
1. Preheat oven to 350 degrees F.
2. In a medium sized bowl, whisk together all dry ingredients.
3. Make a well in center of dry ingredients. Add soy/rice milk, oil, vanilla, and beaten eggs. Whisk together in well.
4. Stir together wet ingredients with dry ingredients until fully incorporated and pour into prepared pan.
5. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the middle comes out clean.

Homemade Strawberry Frosting:

A variation on the easiest homemade icing to make!

2 cups powdered sugar (sifted)
1 tablespoon homemade strawberry jam (can substitute any jam)
1 tablespoon soy/rice milk

Mix the powdered sugar with the jam and soy/rice milk. Add more jam or soy milk a bit at a time until it is the consistency you prefer. Once you've iced the cupcakes, it's best to let them stand for one or two hours before, although I always eat one right away :) .

Homemade Strawberry Jam

So easy! Wash and cut the tops of strawberries, heat over medium heat in a saucepan. When the berries are warm, mash to a pulp and add about 1/2 to 2/3 cup sugar for each 1 cup of pulp.
Bring mixture to a boil and cook until the temperature reaches 220 degrees F
(make sure it is at a rolling boil for one minute). Remove from heat and let cool. Store in a sanitized jelly jar and refrigerate. Should keep for about 2-3 weeks. Yes, it really that easy, and so delicious.