As youc an see, it's a popular market up there in our capital. Not the biggest fan of Farmers' market, I find myself drawn to them nevertheless to find smaller, individual vendors who offer something different. This market had a great selection of that, including a vendor who sold Wiener Apfelstrudel. If he would cut his apples into smaller peices, shred them maybe, this would be world class. It's good for outside of Austria already, but the apples were not cooked enough. The dough and flavor were excellent. CUT THE APPLES SMALLER...please somebody tell him.
Another such individual vendor, Brydgette, runs a small tent at this Market. Bamboche World Cuisine. Her displayed Motto: Eat Global, shop Local.
There were a few samples of the tapenades and spreads she had for sale, but what caught my eye was the Arugula pesto. made with less Basil and Walnuts. Should make for great Pasta.
I added some chicken breast and the adults liked it, however my favorite taste tester, Isabella, did not enjoy it as much. Too weird, too strong for her. But she did eat her Cherry Tomato salad.
Victoria brought home a couple of Quiches for me to taste, I simply heated them up while the fries were frying away, added some salad and wished I am eating this dinner in Menton. Overlooking my pool. Alas, I am still here.
Today Sunday, after having voluntered to help at a bake sale to raise funds for Calgary Meals on Wheels, Victoria hit a home run surprise by taking me out for dinner to CHARCUT, a place that was very high on my list of places to try.
So off we went to this place so many local Bloggers wrote about already.
We arrived just in time to witness another one of their MEAT SUNDAY events, a 15 lbs Beef Dip sandwich, which they serve to a group of people at their community table. Great stuff, I am thinking of booking this community table for a Celiac dinner, who is game?
We ordered from their menu, ensuring all is done to keep our selections gluten free. Since the rock star chefs at this place do a lot of in house butchering, curing and sausaging ( if that is a word....) we had a substantial list of choice.
Merguez sausage ring is a must for me whenever I do see it on a menu, here it was an excellent dish, served with pickled tomatos.
Fries and a Shareburger for Isabella and Victoria. Both made fresh, the Burger (no Bun) came as a patty topped with cheese and a fried egg. Isabella ate more than her usual protein share, which is rare with her...she likes chocolate more she says.
The only way this burger could have been better for Victioria, is with a gluten free bun. Hopefully soon.
Fries are excellent, fresh and served with home made ketchup and Garlic aioli.
I tried a side of fried pig's ears, I liked the dish, Victoria did not. I think it's mind over matter really. Not your usual fare, but a nice tasting, crispy dish.
If you like meat that's not your standard steakhouse offering, Charcut is money well spent if you want to enjoy such unusual items as home made Mortadella stuffed in a pig's head.
I am very glad that I do not have to write a cook book. Or any instructional pamphlet. NO PATIENCE.
How do you writers do it?
Anyway, in general, besides some basic weighing of important ingredients, I usually wing my recipes. Most times OK, once in a while excellent, sometimes horrible results come from this "technique".
With these Austrian gluten free Apricot dumplings I better watch it, especially since I want you to try them at home. So here is a recipe with some sort of instructions for the fluffy little fruit dumplings my family ( and most of Austria) love so much.
500gram Quark ( A soft cheese I found to my surprise here at Superstore)
250gram of the famous GFP flour mix
Dash of vanilla
Gluten free bread crumbs
10 Apricots, pit replaced with a sugar cube.
OK. So mix the dough ingredients until you have sort of a smooth dough, pile it on a flat surface covered with corn meal (so nothing sticks), roll into a thick round sausage shape and let sit for an hour that all ingredients can quell and won't fall apart inthe boiling water.
Then cut a small piece of dough (with the help of more corn meal on your hands), flatten, enter apricot close up, without any gaps and roll into a tight ball.
Drop them into boiling water, reduce heat to simmer and let them float away for 20 to 25 minutes. This way the apricot gets soft, the sugar cube melts and and it all amalgamates in there to get this saucy sweet/sour centre.
Of course in the meantime, brown some butter, add your favorite gluten free crumbs, roast till nice gold brown, add loads ( and loads) of icing sugar and roll the dumplings in that mixture.
Serve with extra melted butter and eat at least two of them.
NOT THAT DIFFICULT
MIX IT ALL UP
THE CORNMEAL ABSORB MOISTURE DURING COOKING
OPEN APRICOTS, REPLACE PIT WITH SUGAR
MAYBE THE BEST PART. CRUMBS, BUTTER&SUGAR
DON'T CURSE IN FRONT OF YOUR KIDS.....(STICKY MESS)
Imagine this: A cream pie filling inside a gluten free cake. Topped with whipped cream. I was a bit confused to begin with when I heard about Lauren's plan for this weekend, but let me tell you. The result is fantastic.
I am not a fan of cream pies, but after having tried GF PATISSERIE'S Coconut Cream Pie, I am almost a convert.
This concotion of a pie/cake however won me over. I do not like crusts all that much, but obviously I love the filling. So Lauren made a cake and filled it. I am happy. I had a big slice for breakfast.
Go visit the bakery and get your piece, you will love it.
Monday and Tuesday are production days at GF PATISSERIE. Because it is BBQ season, orders for Hmaburger Buns are going up this time of year. This morning I realized, that I cannot be the only one (mis) using those buns for other things than just a Burger....I already know that Dave from Ben's Meats in Edmonton takes his gluten free Buns to Tim Horton's to get his glutenfree breakfast fix!!
Very rarely will you be able to get Hamburger Buns on a Saturday at GF PATISSERIE, that's how popular they have become. Last night, Lauren brought a couple of them home and I used both this morning and it was NOT for Hamburgers.
The first one, I turned it into a sandwich for Isabella's lunch while I made myself a honey bun for breakfast. Slightly toasted, with fresh butter and Turkish Pine honey, combined with a good cup of coffee, that day is off to a good start.
So tell us, what do you use your gluten free Hamburger Buns for?
Yesterday was a first. Bruno has never had gluten free pasta. as much as he entertains with us, he always avoided making Pasta. Until last night. He got some italian corn based Spaghetti from his friend at A TOUCH OF ITALY (importer of fine italian things), and made a clam sauce to go with it.
Simple, fresh ingredients, no clams from a can. The flavour was amazing. It's the clam juice that comes out when you steam the shells until they open into the pan. No need to for a kilo of canned clams in some thick tomato sauce. Just cut up some fresh cherry tomatoes, roast with a bit of garlic, add the clams, dash with some white wine, cover and let them steam for a while.
When the Pasta is drained, add to the sauce and mix it all up. Add some fresh parsley and the whole thing is ready! Personally I prefer Rice pasta over corn, but tastes do vary. I do wonder though, what is your favorite gluten free Pasta Brand? Bruno compared this pasta to Polenta and he was correct. the corn was a bit strong in flavor.
As Pasta is always first course in Italy, Bruno also made a simple Grilled Calamari and roasted Pepper dish. Equally excellent. Again, simplicity is key in bruno's kitchen. Grill the Calamari, slice them, add the roasted Peppers with good EVOO, Salt&Pepper, some garlic and finished.