Spring Menu

GLUTEN FREE SOURDOUGH BREAD

by Marybeth Missenda

Recipe Ingredients

Sourdough starter

Buckwheat flour, whole-groat 1 cup (120g)
Filtered water 1 1/2 cups
Cabbage 1 or 2 leaves

Sourdough Bread

Buckwheat sourdough starter 2 cups
Leavening agents, baking powder, low-sodium 1.0 x 1 tsp (5g)
Oil, olive 1 tsp (4g)
Salt, table 0.5 x 1 tsp (6g)
Sorghum 1.0 x 1 cup (192g)
Xanthan gum 1.0 x Custom Food (12g)
Honey 1 teaspoon (21g)

 

Sourdough starter

Mix 1 cup of buckwheat flour and 1 ½ cups water in a large glass container. Add cabbage leaves. Leave this on your counter covered with cheese cloth.

Each day add an additional 1 cup of buckwheat flour and 1 ½ cup water to the starter and mix it well. Continue this procedure for 3 to 4 days. Your mixture should start to bubble with a slight sour smell.

Sourdough bread

Mix 2 cups (~300g)  of your starter with 1 cups(150gm)  sorghum flour, xanthan gum, baking powder, honey and ½ teaspoon salt.

Grease your baking pan with olive oil and roll you dough in the pan to coat with olive oil.

Place pan in a warm oven (200 degrees or less) for 30 minutes

Raise the temperature to 450 degrees and bake for 30 to 40 minutes

Serves 10

Artichoke heart Tapenade

by David Lebovitz

http://www.davidlebovitz.com/2009/09/artichoke-tapenade/

1 can of Artichokes packed in water

1/2 cup green pitted olives

1 tablespoon lemon juice

1 tablespoon capers

1/8 teaspoon cayenne pepper

salt to taste

Mix all ingredient in a food processor till smooth. Chill and serve with bread.

 

White Asparagus Soup

By Rita Lehimdjian

Ingredients

3 Tbsp butter

1 lb asparagus, trimmed and chopped with tips reserved

2 leeks, rinsed, trimmed and chopped

1 1/2 cups potatoes, peeled and diced

4 1/2 cups vegetable stock

6 Tablespoon Unsweetened Coconut Milk

1 Tablespoon chopped fresh chives

1 pinch of grated nutmeg

1/2 Tablespoon Sea Salt

Fresh Ground Pepper to taste

½ teaspoon White Pepper

 

Instructions

Melt the butter in a large saucepan. Add the chopped asparagus, leeks, and potato, and sauté for 5 minutes. Add the stock and bring to the boil, then lower the heat, cover and simmer for 20 minutes.

Transfer to a blender or food processor and blend until very smooth.

Strain it through a fine mesh strainer

Return the soup to a clean pan.

Stir in the coconut milk, chives and season with the nutmeg, salt, pepper, white pepper; keep warm.

 Strawberry Consomme

3 cups sliced fresh organic strawberries
1 cup organic grassfed whole milk plain yogurt
1/2 cup Riesling, organic if I can find it (or substitute, please suggest)
1/3 cup organic Sucanat (or organic grade B pure maple syrup, please choose).

Garnish: Sliced fresh organic strawberries, Extra virgin organic olive oil.

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