Gluten Free White Bread

 468 g GF AP flour

35 g Sugar

2 t instant yeast

1-1/4 t salt

1-1/4 t Xanthan Gum

227 g warmed milk

4 T softened butter

3 large eggs

Mix dry ingredients. Drizzle in milk while beating. Beat in eggs one at a time.

Let rise, form into loaves, rise again. Bake at 450?

 

What a pleasant thing it would be to be a knife, always eager to take the path of least resistance, always drawn to the weak points, falling through tendons and skin and rinds like a blade of grass swept downstream. The knife slips and slides, skids and curls, leaving piles of tiny scrolls of orange peels, lemon peels, melon rinds, like a mound of curling ticker tape. It saws slowly against flesh, parting vein and muscle, tendon and gristle, breaking the goat cutlet down until it no longer resembles any part of any living creature. All you need is one good knife, and one good skillet, thinks Shara. With these simple tools one can create anything.

Cardamom Cookies

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 1/2 teaspoons ground cardamom

1/4 teaspoon salt

1 cup unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup granulated sugar

In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.

Combine the butter and brown sugar in the mixer. 

Beat on medium speed for 1 minute. 

Turn the speed to high and beat until very light and fluffy, 2 or 3 minutes. 

Beat in the eggs, one at a time, and the vanilla at medium speed.

Add the rest of the dry ingredients gradually.

Refrigerate the dough for about an hour.

Stir together the granulated sugar and remaining 1/2 teaspoon of cardamom.

Coat small balls of dough with this mix.

Preheat the oven to 350°F.

 Bake for 5 minutes, then rotate the baking sheet. front to back. Continue baking for another 4 to 6 minutes, until the tops of the cookies are crackled and the edges are just barely browned. 

Franceshina Sandwich

 In portuguese "Francesinha" means little french girl. It's said this is an invention of a returned emigrant from France. It is a great sandwich and its sauce is a big secret! Nobody really knows the true sauce! Read more  

Note: When we ate this sandwich in Portugal, the meat and other ingredients seemed to vary according to local custom or simply individual preference, so you can try it with anything from hot dogs to fried eggs on top of the bread.

Sandwich

2 slices of white bread 

2 slices of smoked ham

4 slices of cheese  

1 grilled sausage  

1 fried or roasted slice of beef 

Both the sausage and the beef should be cooked or reheated before assembling the sandwich shopping list 

Sauce: 

1 beer 

1 cube of chicken stock 

1 tbsp butter 

2 tbsp concentrated tomato paste  

1/4 cup brandy or Port  

1/4 cup milk 

1 tbsp cornstarch 

chilli flakes to taste

1 bay leaf

Sauce: 

Dissolve cornstarch into the milk and add all the ingredients. Blend the liquid mix on a food processor. 

Put it into a pan over low heat and add the bay leaves . Stir it until it starts to boil. It's ready - reserve. 

Sandwich: 

Assemble the sandwich and save 2 slices of cheese. 

Put the sandwich on a plate and place the 2 slices of cheese on top. 

Pour the sauce over the sandwich (should be hot, so the cheese melts). 

Clam Fritters

 4 Cups minced razor Clams

1/2 Cup cooked minced bacon-un-drained

6 to 8 green onions-minced

2 eggs

1/2 tsp.baking powder

1/4 tsp. garlic salt

1/8 tap Black pepper

Trader Joes Everyday Seasonings or equivalent

1/2 Cup Pride of the West All- purpose Batter Mix or bisquick

1/2 Cup Whole Wheat Flour

1 Cup milk

11/2 Cups coconut oil or canola or avacado oil

Make the batter:

Whisk together the dry ingredients in a large bowl. Add milk, eggs and seasonings to taste. Sir well until the consistency is like pancake batter.

Add bacon, onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots ect.).

Heat the coconut oil to a depth of one inch in a large skillet on medium heat.

Spoon the fritter batter into the heated coconut oil and cook till golden.

Flip the fritters and cook until golden.

Remoulade

 1 1/4 cups mayonnaise.

1/4 cup mustard (Creole mustard if possible)

1 Tbsp sweet paprika.

1-2 teaspoons Cajun or Creole seasoning.

2 teaspoons prepared horseradish.

1 teaspoon pickle juice (dill or sweet, your preference)

1 teaspoon hot sauce (preferably Tabasco)

1 large clove garlic, minced and smashed.

Bourbon Sauce

 2 cup bourbon

2 cup brown sugar

1 cup ketchup

2 tablespoons  worcestershire sauce

1 lemon, juice only

1/2 cup apple cider vinegar

1/4 t white pepper

1/4 t liquid smoke

1/2 c honey

added 1/2 cup? pineapple juice (try cranberry?)

Thicken with 2T corn starch in 1/2 c water