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Recipes
Gluten & Dairy Free Oatmeal Bread
By nnlester
Make the sponge: In a large bowl, whisk together water, yeast, sugar, flax seed meal, and flour
- For the sponge:
- 1 cup (236 g) warm water at 100°F
- 1/2 teaspoon active dry yeast
- 1 teaspoon sugar
- 2 tablespoons golden flaxmeal
- 1 cup (120 g) No. 1 jovial Gluten Free Bread Flour or No. 2 jovial Gluten Free Whole Grain Bread Flour
- For the dough:
- 3/4 cup (177 g) boiling water
- 1 cup (100 g) certified gluten free rolled oats, plus 3 tablespoons for dusting
- 3 tablespoons Spectrum organic all vegetable shortening, coconut oil or jovial Extra Virgin Olive Oil
- 1 1/2 teaspoons salt
- 3 large eggs, one separated
- 1 teaspoon sugar
- Pinch of yeast
- 1 1/2 cups (180 g) No. 1 jovial Gluten Free Bread Flour or No. 2 jovial Gluten Free Whole Grain Bread Flour
Buckwheat Pancakes
By nnlester
This batter is different from regular pancake batter
- 1/2 cup buckwheat flour and 1/2 cup flour of choice (white spelt is really good)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk, shaken
- 1 large egg
- 1 teaspoon pure vanilla extract
- Butter, for the skillet
Profiteroles
By nnlester
To make the choux pastry: Preheat the oven to 425 deg F
- For the Choux:
- 1 cup water
- 1/2 cup (1 stick) salted butter
- 1 tsp sugar
- 1/4 tsp salt
- 125 g (1 cup) Artisan Gluten-Free Flour Blend
- 4 large eggs
- For the chocolate sauce:
- 1/4 cup milk (2% or whole)
- 114 g (4 ounces) bittersweet chocolate
Buckwheat Crêpes with Blackberry Mint Topping
By nnlester
Instructions PREPARE THE CREPE BATTER Whisk together the almond milk and eggs
- 4 eggs
- 1 cup almond milk
- 3/4 cup buckwheat flour
- 1 pint fresh blackberries
- 12 leaves fresh mint chopped
- 1 tablespoon honey
- 1 tablespoon water
Roast Goose with Spiced Pears Recipe | D'Artagnan
By nnlester
Roast 13-15 minutes per lb
- FOR THE PEARS:
- One 10-12lb goose
- 4 ounces unsalted butter, melted
- 1 red onion, chopped
- 6 pieces applewood smoked bacon, chopped
- 8 ounces breadcrumbs
- 3 1/2 ounces hazelnuts, chopped
- 3 1/2 ounces pecans, chopped
- Zest and juice of 1/2 orange
- 10 sprigs of fresh thyme, leaves only
- 6 ripe pears, peeled and quartered
- 3 tablespoons brown sugar
- 1 teaspoon ground ginger
- Zest of 1 lime
- 1 ounce unsalted butter
Petite Orange and Raspberry Pochettes
By nnlester
Directions Beat the butter and cream cheese in a bowl with a mixer until light and creamy
- 2 sticks unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 cups all-purpose flour, plus more for dusting
- 1/3 cup orange marmalade
- 1/3 cup raspberry jam
- Confectioners' sugar, for dusting
Lacto Fermented Horseradish
By nnlester
Clean and peel the horseradish root
- 2 c finely grated and peeled horseradish root
- 1 T sea salt
- 1/4 c live whey culture
Buttered Spinach with Vinegar
By nnlester
Use mature flat-leaf spinach— the baby leaves lack flavor and texture
- 4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 teaspoons (or more) red wine vinegar
- Kosher salt, freshly ground pepper
Hamburger Potato Rolls
By nnlester
1. Add the warm water to the bowl of a stand mixer, mix in the sugar, then add the yeast and let sit for about five...
- 350 g (~ 1 1/2 cups) warm water
- 25 g (~2 tbsp) sugar
- 1 tbsp yeast
- 50 g (~4 tbsp) melted butter
- 3 egg yolks
- 50 g (4.5 tbsp) potato flour
- 250 g (2 cups) Artisan Gluten-Free Flour Blend
- 25 g (1/3 cup) milk powder
- 1 tsp salt
- 1/2 tsp xanthan gum
Saltie's Soft-Scrambled Eggs
By nnlester
This is a technique that achieves the best of both over easy and scrambled eggs
- 1 tsp unsalted butter
- 2 eggs
- Sea salt
- Finely chopped herbs, for garnish