happy thanksgiving!

Recipe Redux: Sunken Pecan-Streusel Butterscotch Teff Loaf

this month the recipe redux has challenged us to make something from a whole grain. and since i had a fresh bag of teff flour burning a hole in my freezer, i was inspired to pull it out and give it a try.

one of the most exciting things about embracing gluten-free cooking is the inspiration to use new flours. because we don't have the opportunity to use the usual all-purpose wheat flour, we open our eyes to a host of other flours. 

teff is a cereal grain that has been used in ethiopia for thousands of years. the whole grain is milled to make teff flour. it is has a rich, sweet, somewhat nutty flavor, similar to buckwheat and is high in protein, fiber, and impressively high in iron. even better, teff contains all 9 amino acids to be considered a complete protein. and it's dark color makes for some pretty baked goods... my son even thought it was a chocolate batter and wanted to lick the spoon.

i was inspired a bit by irvin from eat the love's gluten-free ratio rally post this month when he used teff in a butterscotch apple pie. (apparently my post today was also infected with his affinity for incredibly long, descriptive post titles.) i, too, love me some butterscotch... in the purest form. butter and brown sugar. not those odd morsels that look like pale chocolate chips. add pecans and a bit of cinnamon... perfect flavor combination.

i don't know about you, but i always go for the sweet streusel on the top of the quickbread. once it's gone the rest of the slice is a little sad. so this streusel is a heavy one, that will sink down into the batter when it bakes and then you have a bit of sunken streusel in almost every bite. 

Sunken Pecan-Streusel Butterscotch Teff Loaf

Streusel:
1/4         cup dark brown sugar
1/2         cup kumquat all-purpose flour
1/2         teaspoon cinnamon
1/4         cup chopped pecans
1/4         cup butter, cold and cut into small pieces

Loaf:
1/2         cup butter
3/4         cup dark brown sugar
140        grams (1 cup) kumquat all-purpose flour
155        grams (1 cup) teff flour
1            teaspoon baking soda
1/2         teaspoon baking powder
1/2         teaspoon cinnamon
1/2         teaspoon salt
2            large eggs
1            cup buttermilk
1            cup chopped pecans

1. Preheat oven to 350°. To make streusel, combine brown sugar, flour, cinnamon, and pecans. Cut cold butter into mixture with fingers or a pastry cutter until combined. Set aside.

2. Line an 8-inch loaf pan with parchment paper and leave an overhang over long sides of pan. Spray with cooking spray. To make loaf, melt butter and 3/4 cup brown sugar in a small skillet; stir to combine and cook just until mixture begins to bubble. Let cool. Meanwhile, combine flour, teff flour, baking soda, baking powder, cinnamon and salt in a large bowl. Stir in butter mixture. Stir in eggs and buttermilk. Stir in pecans.

3. Pour batter into prepared loaf pan. Sprinkle streusel mixture evenly over top of batter. (streusel should sink into loaf as it bakes.)

4. Bake at 350° for 55 minutes or until pick inserted into center of loaf comes out clean.
Yield: 1 loaf.

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this month we're using a link tool to allow you to see all of the other redux recipes. check them out and broaden your grain horizons...

Calabacitas con Pollo

this one takes me back to my home state of texas. straight to the tiny town of floresville. 

my grandparents made this sleepy town their home. i have countless sweet memories of visits with them there. when we were kids, minnie and gramps always took me and my sister to pizza garden, one of the two real restaurants in town at the time. we'd order pizza and hamburgers, drink root beer and select songs on the jukebox with the quarters minnie would pull from her wallet. on the way out, we'd get to choose a chupa chup lollipop from the stand...

a whole lot has changed since those days, and pizza garden changed hands and names and even fare a few times. it's been many years since i walked through those doors with my minnie, but the last time we did, i ate this. 

this is a mexican stewed squash, corn and chicken dish... it is delicious and comforting and perfect for a cold day. it isn't necessary to braise for such a long time, but do if you can. the end result is a delicately tender meat and fragrant, flavorful mix of veggies.

Calabacitas con Pollo

3        tablespoons olive oil
2        pounds boneless, skinless chicken thighs
1        teaspoon dried oregano
1        teaspoon cumin
1 1/2  teaspoons salt, divided
3/4     teaspoon pepper, divided
1 1/2  cups diced onions
2        cloves garlic, minced
1        medium yellow squash, chopped
1        medium zucchini, chopped
1        tomato, chopped
1        cup frozen corn
1/2     cup chicken broth

1.  Preheat oven to 250°. Heat oil in a large oven-proof saucepan or Dutch oven with a lid over medium-high heat until hot. Cook chicken thighs in hot oil on each side until lightly browned. Sprinkle with oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Remove chicken with a slotted spoon to a plate and keep warm.

2. Add onions and garlic; cook 2 minutes. Add squash, zucchini, tomato and corn; cook for 2 minutes or until beginning to brown. Add chicken broth; scrape browned bits from the bottom of the pan. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon. Return chicken to pan and bury in juices.

3. Braise at 250° for 2 hours or until stewy and tender and delicious.
Yield: 4 servings.

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Deep-Dish Chocolate Bourbon Pecan Pie

yes, this is a deja-vu from this month's gluten-free ratio rally post. i deemed it worthy of a repeat... let me explain why.

cheryl over at tidymom is hosting a third annual "love the pie party!"

this is awesome for two reasons.

first of all, thanksgiving is next week. (i know... how in heaven's name is it already here?!) so 'tis the season to make pie. just in time, there's a list of delicious, creative pies to choose from for next thursday. i am sure there will be a multitude of gluten-filled pies included. if you see one you can't resist and it's just a matter of needing a gluten-free crust (ie. the filling has no gluten in it), use my pâte brisée recipe below. it will make enough for a double crust pie. or cut the recipe in half for a single crust.

also, if you join the pie party, you'll be eligible to win some good stuff. you can even write a quick pie recipe in the comment section of her page... here's a little message from cheryl, "come join love the pie with tidymom sponsored by cherokee USA, le creuset, wilton, bags by bloom and harvard common press."

see, awesome, right!?

(i do have to add a special note: the heritage apple pie being given away from cherokee USA is the very same, very heavenly [though very gluten-filled] apple pie made by a bakery owned by the family of one of my dearest friends... it honestly may be the most delicious pie i ate in my gluten-eating life. we even served it at our texas wedding with bluebell ice cream in place of a groom's cake. if you or friends are not required to eat gluten-free, it ships beautifully, makes a wonderful gift and will make your house smell divine as it bakes. i promise, i have no financial relationship with these folks, other than that i did style and photograph some pie shots, including the ice cream-topped slice you'll see on the site 10 years ago. even then, i think i was paid in pie... and it was so worth it.)

and if you're really bothered that i reposted this recipe... relax already and know i'll post a new one tomorrow. and it's actually savory, if you can believe it.

Deep-Dish Chocolate Bourbon Pecan Pie

Pâte Brisée:
350 grams       (about 2 1/2 cups) kumquat's all-purpose flour
3/4                   teaspoon salt
1                       cup unsalted butter
1/3-1/2             cup ice water

Pie:
1                      (16-ounce) bottle light corn syrup
1 1/2                cups packed brown sugar
1/3                   cup butter, melted
5                      large eggs, lightly beaten
4                      large egg yolks, lightly beaten
1                      tablespoon vanilla extract
3                      tablespoons bourbon (i used maker's mark)
1/2                   teaspoon salt
1                      cup miniature chocolate morsels
3 1/2                cups pecan halves or pieces


1. Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.

2. Preheat oven to 375`. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.

3. Pour mixture into pan lined with uncooked pastry. Bake at 375` for 15 minutes. Reduce oven to 300` and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.
Yield: 1 large (9-inch) pie.

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Coconut Cowboy Coffee

this past weekend was homecoming at my alma mater. i didn't attend, and honestly haven't been to a homecoming event since i graduated, but i did skip a bit down memory lane with the facebook updates and photos of college friends. the parade, the bonfire, the dorm food and the coffee shop...

really, the coffee shop is linked to many of my good ol' college memories. the countless, fun hours worked, cups of coffee served, friends made, late night mug washings, romantic crushes begun... well, not countless crushes, but a few. i guess that's another story.

one of my favorites on the menu was a cowboy coffee. officially, a cowboy coffee is a method of making coffee, much like you'd imagine a cowboy out on the trail would make his cup of joe. coffee grounds are mixed in a pot of water and heated. then the grinds settle to the bottom and the coffee is poured off the top. i guess cowboys have more to worry about than coffee grounds in their teeth.

but this cowboy coffee was a bit different and certainly much more appealing. hot coffee, chocolate syrup and milk. kind of like a mocha, but with coffee in the place of the espresso. simple and easy and delicious.

because of my aforementioned love-hate relationship with milk, not to mention for the sake of delicious flavor, i have happily substituted coconut milk in place of the dairy version.

Coconut Cowboy Coffee

1     cup canned unsweetened coconut milk
1     cup hot, brewed strong coffee
3     tablespoons chocolate syrup

1. Heat coconut milk in small saucepan until steamy. If desired, froth with a steam wand or aerator.

2. Combine coffee, chocolate syrup and coconut milk. enjoy!
Yield: 1 generous serving

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Gluten Free Ratio Rally: Deep-Dish Chocolate Bourbon Pecan Pie

somehow it's november. and november means pie.

the gluten-free ratio rally is here to help with any and all fear and trepidation regarding the mandatory thanksgiving pie table. i was torn between a chocolate meringue and this monster of a pecan pie.

... and pecan pie it is! with a dose of chocolate. and bourbon. (for those of you who voted for chocolate meringue on my facebook page, no worries. the month's not over yet! everyone should win when it comes to pie.)

i first experienced this pie when i was working in the oxmoor house test kitchen years ago. i say experience, because some foods are so over-the-top amazing that you can't just say you ate it. i've always remembered this pie. so, i couldn't not develop a gluten-free version and share it with you. dare i say i even improved on a winner... the original did not include chocolate or bourbon. it seemed only fitting that it did.

i have a confession though... given the high volume of recipes being tested in my kitchen right now, this was my one and only shot. (plus, let's be honest... with a pie this big i may just run out of people to feed it to if i had to make more than one.) the crust came together beautifully, it baked effortlessly in the oven with no leaks or oven mess, it cooked into a gorgeous, impressive tower of a pie, i took the first shots of it with my camera... and then i cut into it.

no, it didn't leak everywhere. it was nicely firmed up and set... but the crust was in the center of the pie. completely cooked, in the center. it is an inside-out pecan pie.

i have a couple of thoughts about this.

there's a lot of filling in this pie. and it's not completely uncommon to have leaks if you have any cracks in your dough. when transferring my dough to the spring-form pan, it did tear in a couple of places. it has no gluten... so a tender crust is typical. i patched it, but maybe not as aggressively as i should have. my guess is because of the weight of the huge volume of egg mixture, it seeped under the crust through a tear, baking on the outside of the bottom crust.

the original recipe called for a cream cheese crust. i'm wondering if the fat and protein of the cream cheese would add additional binding and strength. maybe? or maybe if i'd blind baked the crust a bit prior to filling it?

so i do have several questions about this pie, but there is one thing that i know...
it still tastes really good.

and there is another thing i know, and that is the crust does work. i've used it several times for pot pies, poptarts, galettes and pies. and don't let the photo fool you... i promise the ribbon isn't holding it all together. i just liked the way it looks. i'll admit, i have a thing for grosgrain.

the crust is really what we're talking about today...

ruhlman's ratio for a pate brisee (which is a basic buttery pastry crust) is one of his easiest...
3 parts flour : 2 parts butter : 1 part ice water.

this is the exact ratio i use too. and this is what it looks like...
350 grams (about 2 1/2 cups) flour : 1 cup butter : 1/2 cup ice water.

Deep-Dish Chocolate Bourbon Pecan Pie

Pâte Brisée:
350 grams       (about 2 1/2 cups) kumquat's all-purpose flour
3/4                   teaspoon salt
1                       cup unsalted butter
1/3-1/2             cup ice water

Pie:
1                      (16-ounce) bottle light corn syrup
1 1/2                cups packed brown sugar
1/3                   cup butter, melted
5                      large eggs, lightly beaten
4                      large egg yolks, lightly beaten
1                      tablespoon vanilla extract
3                      tablespoons bourbon (i used maker's mark)
1/2                   teaspoon salt
1                      cup miniature chocolate morsels
3 1/2                cups pecan halves or pieces


1. Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.

2. Preheat oven to 375`. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.

3. Pour mixture into pan lined with uncooked pastry. Bake at 375` for 15 minutes. Reduce oven to 300` and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.
Yield: 1 large (9-inch) pie.

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(and by the way, if you're interested, read a little about corn syrup versus high-fructose corn syrup at the bottom of the page of this previous post... be sure to use the corn syrup with 0% hfcs.)

 many, many thanks to lisa of gluten free canteen for hosting us this month... she always has delightful-looking goodies on her site. and be sure to check out all of the other pies for inspiration, ideas and recipes for your own pie table.

charissa of zest bakery made apple galette with pisco soaked golden raisins

claire of gluten freedom made autumn pumpkin spice pie

meredith of gluten free betty made blueberry pie

jean of gf doctor recipes made cheese crusted apple pie

erin of the sensitive epicure made chess pie

silvana of silvana's kitchen made chicken potpie

tr of no one likes crumbley cookies made chocolate mousse pie

lisa of gluten free canteen made frangipane apple pie & tart

shauna of gluten free girl & the chef made fresh pumpkin pie

caneel of mama me gluten free made green tomato pie

kate of katealicecookbook made kale & zucchini tart

caleigh of gluten free[k] made leek and potato pie

rachel of the crispy cook made maple walnut pie

morri of meals with morri made spinach-prosciutto ricotta quiche

brooke of b & the boy made pot pie 

mary fran of frannycakes made pumpkin mousse pie and apple maple cream cheese pie

jenn of jenn cuisine made sweet potato and duck pot pie

meaghan of the wicked good vegan made pumpkin pie with pumpkin seed & ginger topping

mrs. r of honey from flinty rocks made mock apple pie
 irvin of eat the love made double butterscotch apple pie