Monthly Archives: December 2016

cake

cake

Posted by smFOTOGRAPHY on 2010-12-27 12:34:59

Tagged: , blackberries , raspberries , cream , cake

Gluten-Free Pumpkin Pie

Gluten-Free Pumpkin Pie

My first try of Gluten-Free Pumpkin Pie, a test version for Thanksgiving Dinner. The crust is gluten-free (using mixture of white rice flour, brown rice flour, tapioca starch, potato starch).

I am making a plan for all gluten-free Thanksgiving Dinner this time, for my sister-in-law who cannot eat gluten products for her health reason.

This pie was surprisingly tasty, and hard to tell it was gluten-free since the texture and the flavor were as good as regular pumpkin pies. The crust was nicely light and flaky without no toughness.

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GLUTEN-FREE PIE CRUST (for 9 inch)

*recipe was adapted from King Arthur website.
www.kingarthurflour.com/recipes/gluten-free-pie-crust-recipe

184g KA Gluten-Free Multi-Purpose Flour (mixture of white rice flour, brown rice flour, tapioca starch, potato starch)
1 tbsp cane sugar
1/2 tsp xanthan gum
1/3 tsp salt
1 tbsp buttermilk powder
42g unsalted butter, cold
43g Spectrum natural organic all vegetable shortening (gluten-free)
1 large egg
2 tsp vinegar

PUMPKIN PIE FILLING

*Filling recipe was adapted from King Arthur’s website:
www.kingarthurflour.com/recipes/pumpkin-pie-recipe

1/2 cup granulated sugar
1/3 cup light brown sugar
1 tbsp KA Gluten-Free Multi-Purpose Flour (mixture of white rice flour, brown rice flour, tapioca starch, potato starch)
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
pinch of black pepper
3 large eggs
2 cups pumpkin (15-oz can of organic pumpkin puree)
1/2 cup heavy cream
3/4 cup whole milk

*I mixed the filling a day in advance and refrigerate overnight. It is supposed to improve the flavor of the pie by giving the spices’ flavors a chance to blend.

*I baked the pie at 425F for 20 minutes, then reduce the heat to 350F and baked for 35 minutes, until the temperature at the center was at least 175°F.

Posted by yuko2 on 2014-11-09 20:43:26

Tagged:

131/365 – Corn Soufflé

131/365 - Corn Soufflé

One of the things I was worried about when I started my 365 was that I’d be tempted to include a lot of food photography, since I was already doing a lot of that before I started. As it turns out, I’ve taken very few food shots at all, and most of the time when I have, it’s either been of a recipe I’ve posted before or I’ve had another shot that won out for the day’s photo.

I’ve been working on a new recipe, though, so I figured I’d kill two birds with one stone today and shoot it for my 365, the additional bonus being that I’ve gotten good enough with food that I wouldn’t be shooting so long tonight that my workout would commence at midnight again. And, since the recipe is a soufflé, the window of opportunity to shoot it was extremely narrow before it lost a lot of height.

I set up the entire composition, and got the lighting and exposure just the way I wanted it with a stand-in (another ramekin with a mango in it) while these were baking. When they came out of the oven, this one immediately replaced the stand in and I took 3 exposures to try to be safe (not bracketed, just some focus tweaking).

Oh—they were delicious, too. The recipe is below.

Nikon D7000 w/Nikkor 18-200mm @ 50mm, 1/250s @ ƒ/5.6, ISO100. One SB-700 camera right, 24mm zoom, 1/10 power, shooting through an umbrella. Second SB-700 also camera right to the rear and above the scene, 24mm zoom, 1/5 power, shooting through an umbrella. Cropped ever so slightly, white balance corrected a hair, and boosted vibrance in Aperture.

Corn Soufflé with Poblano, Cheddar, and Bacon

Ingredients

1 poblano chile
4 medium ears of sweet corn
4 large eggs, separated
1 oz. cheddar cheese, shredded
3 strips crisp bacon, chopped to bits
3 tbl. butter plus extra for ramekins
few teaspoons of bread crumbs
1/3 c. flour
whole milk
salt
sugar (optional)
1/4 tsp. cream of tartar

Start by roasting and peeling the poblano. Either directly over a gas burner, on a grill, or under a broiler, fire the poblano until the entire skin is blistered and charred. Peel the skin off, remove the seeds, and mince fine. You’ll only be using half, so reserve the rest for another use (it’s a nice addition to guacamole or salsa verde.) Set aside.

Preheat your oven to 375°F with a rack in the middle position. Butter the bottom and sides of two 15 oz. ramekins, and coat the butter with the bread crumbs. Place on a baking sheet and set aside.

Cut the kernels from the corn cobs and place in a blender. “Milk” the cobs by dragging the back of a knife across them, scraping the liquid into the blender. Add enough milk to barely cover, and blend until smooth. Pour through a strainer to remove the solids, pressing down on them with a spoon to get all the liquid out. Discard the solids, and, if necessary, add enough milk so you have 1 1/3 c. of liquid. If your corn isn’t super-fresh, add 1 tsp. or so of sugar if you want to enhance the sweetness.

Melt the butter in a saucepan. Add the flour, whisk to combine, and cook over medium heat, whisking, until light blonde in color. Add the liquid, bring to a simmer, and let thicken. As soon as it reaches the texture of thin paste, remove from the heat. Whisk the egg yolk in quickly, and fold in the poblano, cheddar, and bacon. Taste, and add salt if needed (the cheese will add some saltiness, you’re just making up the difference.)

In a very clean metal bowl (I rinse mine out with a splash of cheap vodka), combine the egg whites and cream of tartar. Using a clean whisk, beat just until stiff peaks form (I prefer to do this by hand, just to avoid over–beating the whites and drying them out.) Work 1/3rd of the beaten whites into the corn base, then gently fold in the remainder just until combined and no streaks of white remain.

Divide the batter between the two ramekins. Rub your finger along the inside rim to get some separation between the rim and the batter. If you have a kitchen torch, flame the tops of the batter for about 10 seconds just to set them (not brown them) a bit; it will give you a little more height on the finished soufflé.

Put the baking pan with the ramekins in the oven. Cook for 10 minutes at 375°F, then reduce the heat to 350°F and cook for another 15-17 minutes. The centers of the soufflés should still be a bit jiggly when they come out of the oven. Serve immediately. A green salad dressed with a simple vinaigrette is a nice accompaniment, and a glass of white wine or a good lager wouldn’t be a bad idea.

Posted by djwtwo on 2012-05-11 02:08:59

Tagged: , 365project , 365:2012 , AF-S DX VR Zoom-Nikkor 18-200mm f/3.5-5.6G IF-ED [II] , nikon , d7000 , recipe , strobist , corn , souffle , poblano , chile , bacon , cheddar , cheese , egg , ramekin