I made this pumpkin cheesecake for my brother’s birthday. It turned out beautifully. It is delightfully smooth and rich. Topping it with whipped cream and caramel sauce is actually unnecessary, but does make it look more festive. To make it gluten free, I used gluten-free graham crackers for this crust.
This recipe makes a pretty large cake and, for science, I have tested it and found it is a good breakfast cheesecake. I am looking forward to enjoying it over the next few days.
I made tacos last weekend, using a boxed kit. It was all very tasty, but those taco shells are so tiny. So confining. I kept breaking them with my overly ambitious and optimistic attempts to fill them. I eventually gave up and just made piles of the filling.
Today, I used up the leftovers in this delicious salad. I had about a cup each of spiced refried beans and cumin spiced beef. I heated them in the microwave, and then dressed the plate, first with beans and then with the meat. I topped all of that with cheese (a mozzarella-cheddar blend). I microwaved that gently to melt the cheese. Then, I placed freshly chopped romaine lettuce around the edge of the plate. I topped the cheese with a generous helping of pickled jalapeno slices and dollops of sour cream. I slathered everything with green tomatillo salsa and then sprinkled chopped green onions over it all. Finally, I sprinkled two broken up taco shells across the top.
This was so delicious. There was lots of crunch from the lettuce and the taco bits. And the temperature contrast between the hot beans, beef and cheese and the cold lettuce and sour cream was great, too.
I think next time, I won’t bother buying taco shells. I’ll just use nacho chips. I used the packaged spice mix, but I can replicate that quite easily too. I also think chopped cilantro would be a fantastic addition on top.
I highly recommend this approach to tacos if you too are finding yourself hemmed in by very tiny hard shells.
I have a weakness for the cheese sections of food stores. I find myself gravitating towards them, whether I need cheese or not. I’m currently not allowing myself to buy any more cheese until I work through some of what I have in my fridge.
With that goal in mind, I made a batch of this fondue recipe. Of course, I didn’t use beer because most beer contains gluten. I had some leftover prosecco in the freezer, so I used that instead. I have also made it using dry apple cider, which gives it a fantastic flavour.
When I make this recipe, I like to double the quantity of caraway seeds and leave them whole. I am also more generous with the onions and garlic but tend to skip the sherry completely. For this batch, I used Etorki and Gruyère, plus some mozzarella for meltability. A blend of old Cheddar and Emmental is also fantastic.
I like to pour my finished fondue into a pan and then let it solidify in the fridge. Then, I freeze it in small ziploc bags so that I can easily thaw some out whenever I want to. I took some for lunch one day last week, along with some bread cubes I’d made by cutting up a store bought gluten-free bread roll. At the office, all I had to do was to remelt the fondue in the microwave and voilà, I had an instant gourmet meal.
Reheated fondue can be used anywhere a cheese sauce is called for. I had some over reheated roasted potatoes and it was fantastic. I am thinking of having some more with roasted potatoes and dill pickles, and later using it as a topping for eggs on English muffins instead of Hollandaise sauce. Another option, of course, is simply eating it straight from a bowl with a spoon.
When I was a kid, I loved a sandwich spread my mom used to make: grated radishes and cheddar cheese, with a bit of mayo to hold it together. I ate it as a sandwich filling, on toast and on crackers.
Now that I avoid bread products, I had been trying to come up with new ways to eat it. I think it would be lovely on a bed of lightly dressed greens. And it might be quite good blended with grated cabbage.
But, as I am always working on my quest to find new french fry toppings, it occurred to me that this spread might be fantastic on fries. The scientist in me demanded that I try it, and I can report that it was in fact fantastic. The radish and cheese mixture was nicely chilled, and it made a great contrast with the hot fries. I did four layers: fries, radish spread, fries, radish spread. It was really good and I highly recommend it.
How to make the spread: Grate equal parts of red radishes and old cheddar. Moisten as much as you like with mayonnaise or miracle whip. Add salt and pepper to taste. And that’s it. Enjoy it with the substrate of your choice.
One of my favourite brunch places is Over Easy. Both locations offer efficient service, endless hot coffee and delicious food. Their servers are top notch. But, thanks to the pandemic, Over Easy has been closed for over a year.
My favourite menu item is their Eggy Hammy Cheesy. Their version is described as “a halved & toasted English muffin topped w/ Dijon, three cheese sauce, off-the-bone baked ham, melted aged cheddar cheese & 2 eggs sunny side up, served w/ home fries.” I order it without the English muffin, and it is amazing.
Last week, I made my own version of it.
I started by cubing some ham and then browning it in a pan. Then I toasted a Glutino English muffin and spread grainy Dijon mustard on each half. I fried two eggs in butter and placed one on each muffin half. I reheated a generous amount of cheese sauce made with white Cheddar and poured it over both eggs. Then I sprinkled the crispy ham across the top.
My version was very good, but obviously not the same. I look forward to having the Over Easy version some day soon, in the middle of a bustling restaurant. Fingers crossed.
Some time ago, I bought a large jar of pickled eggplant. I like eggplant and was curious what the pickled version would be like. I had no idea how to use it, though, so I googled it. Of course, most of the answers involved bread products (sandwiches, crusty bread). And while I do use bought bread products occasionally, I try not to eat them too frequently.
I am also attempting to systematically use up items in my pantry. So that meant coming up with a non-bread way to use my eggplant. I like the idea of using it in a red Thai curry, and I like the idea of using it with pasta. I plan to try those later.
Yesterday, I decided to use it in a topping for french fries. I sliced up three small onions and fried them until they were just starting to turn golden. I added in about 1/4 cup each of pickled eggplant and pickled banana peppers. I put some fries in the oven to bake and let the onions, eggplant and peppers continue to cook together on medium low, and grated some old cheddar.
When the fries were done, I laid out a base layer on a plate. I added a layer of grated cheese, and then all of the onion topping. I added another layer of cheese and then placed the plate back in the hot oven for about five minutes to let the cheese melt.
The combination of flavours in the topping is fantastic. Cooking the vegetables together on the stove let the heat from the pickles infuse throughout the mixture. It was sweet, tangy and spicy. The acidity cut through the richness of the cheese nicely.
I think the combination would work well as a non-fry topping as well, either hot or cold. I am going to experiment with that next. It would be great to come up with an interesting vegan side dish. After all, I have a 750 mL jar of pickled eggplant to get through…
It occurred to me today that one of my guiding principles in the kitchen may simply be finding new ways to eat melted cheese.
Gluten-free living means eating far fewer sandwiches and more things that are free form, like dips.
I happened to have leftover buffalo wing sauce so, in the interests of using up leftovers, I made this dip. I sliced up four green onions, gently cooked two large chicken breasts in the microwave, and grated about two cups of old cheddar. I mixed a package of cream cheese with the leftover buffalo wing sauce, and added in the onions, shredded chicken and half the cheese. I put it all in a pie plate, sprinkled the rest of the cheese on top, and put in a 375 degree oven for 20 minutes.
As predicted, it was incredibly cheesy. And good. You can vary the heat by choosing how much hot sauce to add. My version had gratuitous butter, in the name of using up leftovers. This made it a bit richer than necessary, but it was still very tasty.
If we ever have potlucks again, this would be a good dish to take. And the heated up leftovers will make an awesome addition to an egg sandwich tomorrow morning.
I just made this omelette and it was incredibly tasty. Its execution was far from technically perfect (I should have used a different pan), but my mouth couldn’t tell the difference.
I had some leftover mushrooms that had been fried in butter with garlic, salt and pepper and some leftover caramelized onions. I also had already grated pecorino romano, so with very little effort today, I got to both gain fridge space and eat a fantastic breakfast. Win-win.
I had been craving pepperoni pizza for a while now, but could never find gluten-free pepperoni when I remembered to look for it. Then I finally found some made by Piller’s. I used it to make this pepperoni, jalapeno and onion pizza.
To make it, I used the crust recipe I have been using for a few years now. I usually make it without the addition of the tiny amount of Parmesan as I tend to put generous amounts of cheese on top. It’s really fast to make, and it uses tapioca flour and coconut flour, so it’s grain free. The crust ends up being nice and thin–I roll it out between two sheets of parchment paper. It is delicate, and I leave it on the lower piece of parchment paper for baking. But if you are light on the sauce, the crust stays crisp enough that you can eat the pizza by hand.
This one was fantastic, of course, and let me have leftover pizza for breakfast. I highly recommend this crust to anyone looking for a yeast-free, gluten-free option to make at home.
I had an amazing meal today. My goal was to finish up the last bit of kimchi in the fridge.
I sliced up some onions and fried them in a pan until they were soft. Then I added the kimchi and a little bit of water that I used to get out all of the deliciousness in the kimchi container.
I let the kimchi topping simmer while I fried up some hashbrowns in another pan and melted some butter for eggs in yet another pan. I also grated some sharp cheddar and chopped up some green onions.
When the hashbrowns were getting golden, I cracked two eggs into the pan with butter and quickly fried them sunny-side up, keeping the yolks runny. When they were ready, I put down the hashbrowns in a layer, topped them with a generous layer of the kimchi and onions, added a layer of cheese, slid on the eggs and then scattered green onions on top.
The result was fantastic. Very savoury and filling, but special enough that it would make a lovely brunch dish. It was a three-pan meal, but it was definitely worth all the dishes.