Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Sunday, April 6, 2014
Gluten Free Butternut Squash Cakes with Chef John and His Wacky Sidekick Stephanie
This video recipe for butternut squash cakes is a team effort between me and my friend, Stephanie Stiavetti, from Wasabimon.com. Stephanie eats gluten-free, and since this is one area I have very little experience in, I gladly accepted her invitation to come over and film a GF dish.Im notoriously reclusive when working, so it was nice to get out for an afternoon of tag-team food blogging. We thought it would be fun to shoot the video together, but then each of us edit and post our own versions. Im looking forward to seeing Stephanies, and I hope she enjoys mine!
With all due respect to Stephanies performance with the "meat cleaver mirror" at the beginning of the video, the star of the show are these lovely, and very simple, squash cakes – little more than a shredded butternut squash patty, spiced with curry, and fried up to crispy-edged perfection.
Keys to this recipes gluten-freeness are the two flours we used to bind the mixture. A corn flour, and a flour made from fava and garbanzo beans. They come from Bobs Red Mill Natural Foods, a company that if you eat GF, or know someone who does, youre probably familiar with. Ive included this store finder link for Bobs Red Mill, in case youre interested.
Whether youre eating gluten-free or not, this is just a really nice, and very easy, winter dish. I hope you give it a try, and Ill be sure to let you know when Stephanie posts her video. Enjoy!
Ingredients for about 4 butternut squash cakes :
A few tablespoons olive oil or vegetable oil
1/4 cup diced onions or shallots
2 cups packed grated raw butternut squash
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon curry powder
1 large eggs
1/4 cup garbanzo and fava bean flour, also known as "garfava" flour (try Bobs Red Mill brand)
3 tablespoons corn flour (NOT masa - again, try Bobs Red Mill brand)
sour cream and pumpkin seeds for garnish, optional
Congratulations to Gluten-Free Girl and the Chef!
My friends Shauna and Daniels cookbook: Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes, has just been chosen as one of the years best cookbooks by the New York Times!You can get more information about their book in this post, and youre interested in ordering a copy, you can do that on Amazon, Barnes and Noble, and Powells right now. Enjoy!
Monday, March 24, 2014
Acorn Griddle Cakes
3 tbl melted butter
3/4 cup milk
2/3 unbleached flour
1 teas bakeing powder
1/3 teas salt
1 tbl honey
1 egg beaten
1/3 cup finley ground leached acorn meal; (*)
Combine dry ingredients. Mix together.. egg & milk then beat into dry
ingredients, forming a smooth batter. Add butter. Drop batter unto hot
greased griddle. Bake turning each cake, when it is browned on
underside,puffed and slightly set on top. makes 12-15 cakes.
(*) Grind acorns. Spread meal 1/2 thick on porous cloth and pour HOT water
over the meal. repeat several times OR boil acorns for 2 HOURS, pour off
Black water. Soak in cold water 3-4 days, then grind into a paste or
pulverize acorns. Allow water to trickle thru meal ( put meal in Muslin bag
and place bag in clear running stream ) for 20 hours. dry & grind again.
A SIMPLE way is to go to any KOREAN asian store or market and buy acorn flour.
Do not buy or use acorn starch for this recipe.
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