This is the third experiment with baking gluten-free chocolate chip cookies. This time I used a new flour (Bob’s Red Mill 1 to 1 Gluten-free flour which already has xanthan gum built in) and Bob’s Red Mill Gluten-free egg replacer. I didn’t bother letting the…
Month: February 2020
I will admit to binge watching the occasional Netflix food series (Oh hello Chef’s Table). My latest binge involved David Chang’s Ugly Delicious series. The taco episode included Christina Martinez and lamb Barbacoa. I decided to give Barbacoa a try, but I didn’t feel like digging a big pit and didn’t want to make lamb (this time)so I started looking around for beef Barbacoa slow cooker recipes and found this Barbacoa Beef Recipe (Slow Cooker Edition) from Cooking Classy (thank you Jaclyn).
- 3 lbs beef chuck (blade roast in Canada, apparently)
- Salt and pepper to season
- 1 Tbsp olive oil
Barbacoa chili sauce
- 3-4 chipotle peppers in adobe sauce
- 1/4 cup beef or vegetable stock (I used veg)
- 6 cloves garlic
- 1 Tbsp oregano (I only had Greek)
- 1 Tbsp and 2 tsp ground cumin
- 1/4 tsp cloves
- 1 onion halved and slivered
- 1/2 cup water
- 3 Bay leaves
- 1 cup beef or vegetable stock
- 1/4 fresh lime juice (juice of 2-3 limes)
- If the beef is not cut in chunks, do that first (big is fine). Dry the pieces well (helps with getting a nice sear instead of a steam).
- Generously season the beef with salt and pepper.
- Heat the oil in a large frying pan and sear the beef on all sides (do it in batches, i.e., don’t crowd the pan).
- Put the beef in the slow cooker. Tuck the Bay leaves in among the meat chunks.
- Add the slivered onions to the pan and saute 2-3 minutes.
- Add the half a cup of water to deglaze the pan and get the drippings up.
- Pour the onions and pan drippings over the beef in the slow cooker.
- Make the Barbacoa chili sauce by whizzing the chipotle chilis, 1/4 of the beef broth, garlic, oregano, cumin and cloves in a food processor, until smooth (you may have to scrape down the sides a couple times). This will give you about half a cup.
- If you like spicy, mix the Barbacoa chili sauce with the remaining beef (or veg) stock and pour it over the beef. If you want less heat, just use 2-3 Tbsps (that’s what I did and it was great and still packed a little kick).
- Put the lid on and the slow cooker and cook on low for 8-10 hours.
- Remove beef from slow cooker (leave broth in) and shred. Stir the lime juice into broth then return beef to slow cooker and cook on low for another 20 – 30 minutes.
- Remove the beef from the liquid with tongs and serve with tortillas and whatever toppings you like. I just put the beef in a bowl and let people build their own.
Makes enough to serve 6-8 people.
Spelt and honey bread is the result of finally making it to The Flourist*. Once there, I had a lovely chat with Shera (sorry if I’ve butchered your name!) about gluten-free flours. She recommended spelt** as an alternative, so I ended up buying a bag…
These lemon poppy seed muffins are the product of a bag of organic lemons that needed to be used, and a desire to experiment with some more gluten-free baking. The base for this recipe comes from The Minimalist Baker’s Vegan Lemon Poppy Seed Muffins, but…
Every time I make chicken bone broth I just kind of wing it. I decided to write down what I did last time. This one is a mish mash of different flavours that I have used for different broths over the years. I thought I’d mix them together to see what happens (I know, living dangerously). The idea was to create a rich broth with a lot of depth that could be eaten just on its own. I’m happy to say it worked. Some recipes call for messing about with roasting the bones. I didn’t bother. In fact, I took the chicken legs straight out of the freezer and plunked them in the pot. Oh yes, I did that. And the result tasted just as good as the times I have messed about baking the bones and fussing with getting all the caramelized bits off the bottom of the pan.
- 4 whole chicken legs, bone in, skin on
- 10 -12 cups water (or enough to cover the bones by at least an inch)
- 1 large onion, peeled, cut in quarters and studded with 8 whole cloves
- 2 whole allspice balls
- 2 Tbsp rock salt (I know that seems like a lot…just trust me)
- 10 pepper corns
- 4 bay leaves
- 2 stalks lemon grass, peeled and chopped in 6
- 6 kaffir lime leaves
- two pieces dried galangal
- 6-8 cloves garlic smashed and peeled (or more if you like)
- 8 cardamon pods (bruised)
- Put all the ingredients in a large (and I mean large) pot.
- Bring to a boil and skim off any foamy impurities.
- Reduce to a simmer and let it simmer for at least one hour (2-3 is better).
- Strain and cool completely in the fridge.
- Skim off the fat that will rise to the top and you should have a lovely giggly bowl of bone broth. The giggle means you managed to get the gelatin out of the bones and that’s the “good stuff” of bone broth.
Have it on its own, use it as the base for soup, use it to cook rice or make sauces, it’s lovely.