gluten & grain free muffins
almond muffins with chocolate & caramel
Free of gluten and grains, this moist and gooey muffin with a crispy topping is full of satisfying flavors and textures.
ingredients muffins
2 cups almond flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick) butter
¼ cup palm sugar
2 eggs
½ cup dark chocolate chips (or chopped chocolate)
½ cup milk chocolate chips (or chopped chocolate)
½ cup chopped pecans
ingredients topping
¼ cup butter (½ stick)
¼ cup palm sugar
2 tablespoons cream (or milk)
¼ teaspoon salt
½ cup sliced almonds
directions muffins
Mix almond flour, baking powder and salt in a mixing bowl and set aside.
Melt butter with palm sugar and stir until palm sugar is mostly melted.
Add butter and palm sugar to the almond flour mixture and stir only until incorporated.
Add eggs and stir only until incorporated.
Gently stir in chocolate and pecans only until incorporated.
Spoon batter into prepared muffin cups and bake at 325F/175C for 15 minutes before adding the topping.
directions topping
Bring butter, palm sugar and cream to a slow boil and continue to boil for 5 minutes.
Take off the heat and gently stir in sliced almonds.
Divide topping over the half baked muffins and bake for an additional 10-15 minutes until the muffins turn golden brown.
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Makes 10 large muffins.
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Cake stand from save on crafts. Muffin cups from flour confections.
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Photography by Philip Blankenship.
salmon soup with olives & saffron aioli
This full-bodied soup is bordering the density of stew and without being spicy, it is packed with interesting flavors. When potatoes are grated the natural starch separate from the flesh, and when added to the hot liquid, it immediately thickens the soup to a lovely, hearty consistency. For the perfect flavor combination, serve with Saffron Aioli – recipe here.
ingredients
2 pounds fresh salmon
8 cups fish or vegetable stock
1 large yellow onion, thinly sliced
1 large leek, thinly sliced
1 cup thickly grated carrots
½ cup thickly grated parsnips
½ cup thickly grated celery root
4 garlic cloves, finely chopped
¼ cup tomato paste
2 cups thickly grated potatoes (preferably starchy potatoes like Russets)
1½ cups dry white wine
1 cup black olives, pitted and cut in half
¼ cup capers
¼ cup chopped parsley
oil for frying
salt
directions
Cut salmon into ½-1″ cubes, cover and set aside.
Boil stock with salmon skin, parsley stems and the dark green part of the leek for 30 minutes.
Lightly fry onion, leek, carrots, parsnips and celery root in oil.
In a separate pan, fry chopped garlic and tomato paste in oil for a few minutes while stirring.
Preferably in a clay pot, combine strained stock, vegetables and garlic paste with grated potatoes and wine. Make sure to include the thick, glue-like starch that has separated from the grated potatoes, as it will work as a natural thickener. Stir and simmer for 20-30 minutes until vegetables turn soft.
Add olives, capers and chopped parsley. Salt to taste and bring back to a quick boil.
Turn off the heat and add salmon cubes. Gently stir until combined, cover and let rest for 10-15 minutes.
Serve immediately with Saffron Aioli.
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Serves 6-8
Kyoto-Black Hors D’Oeuvre Plate by Sasaki China.
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Photography by Philip Blankenship.
saffron aioli
Homemade aioli is quick and easy to make, and the flavoring options (from herbs to spices) are endless. When using a mild spice such as saffron I sometimes find the flavor of olive oil overpowering. Making saffron the star of this recipe, I am using only mild grapeseed oil and just a small piece of garlic.
ingredients
2 large egg yolks
½ small garlic clove, minced to a paste
½ teaspoon salt
1 tablespoon water
¾ cup grapeseed oil
0.2 grams saffron threads
1 tablespoon fresh lemon juice
directions
Add egg yolks, garlic, salt and water to a food processor or blender and process until well blended.
Continue to process while slowly drizzling in grape seed oil, a little at a time.
Process until all the oil is added and the aioli is thick and fluffy.
Rub saffron threads between your fingers to break them down and stir in with lemon juice.
Refrigerate.
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Makes about 1 cup.
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Photography by Philip Blankenship.