Directions:
Preheat oven or toaster oven at 350°This is a healthy and delicious soup that will satisfy any "dairy" cravings you might have with its velvety creamy texture! This recipe will show you how you can easily make a dairy-free creamy soup just with the simple method of emulsifying cooked soup with Olive and Coconut Oil. The best part is, this method can be applied to many dishes.
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This is a healthy and delicious soup that will satisfy any "dairy" cravings you might have with its velvety creamy texture.
In this recipe we will show you how you can easily make a dairy-free creamy soup just with the simple method of emulsifying cooked soup with Olive and Coconut Oil. The best part of this method is that it can be applied to many other dishes.
1. Clean and slice the leeks by removing the outer layer, cut off the bottom roots and tops just about where the green stems start to split and open up. Wash thoroughly to make sure no dirt is left especially inside the top green part. Cut the leeks lengthwise in half, then slice them about 1/4 inch thick.
2. Clean and chop all the garlic.
3. In a large pot add 4 tbsp of Olive Oil, the chopped Leeks, and Garlic and cook them slowly while you prep the rest of the vegetables. At this point all you have to worry about is not to burn them, so keep an eye on the pot and adjust the burner accordingly.
4. Clean the celery root by cutting off skin and roots. Using a box grater, grate the celery root and add it to the pot. If you are not familiar with this root vegetable The Kitchn blog as a really nice tutorial on how to clean celery root here.
5. Peel and clean the carrots, cut them lengthwise in half and slice them about half inc think. When you are done add them to the pot.
6. Peel and cut in cubes the potatoes (about half inc size). I prefer to use red potatoes in this recipe because I find white potatoes (such as Idaho) a too starchy and watery. Add to pot when done.
7. Last vegetable prep. Cut in half the red Bell Pepper and remove all seeds and stem, cut in half square inc pieces, add to pot when you are finished.
At this point, all the hard work is done! Just add 3 sprigs of fresh Marjoram (the stem can be removed later) some salt and pepper to taste and all the water.
Cook for about 45 min. just until all vegetables are tender.
To emulsify the soup you can use the following, a Vitamix (or similar) or an immersion blender, just make sure if you use the immersion blender to use a tall bowl or pot to blend in as the soup will splash all over if the container is too small.
You'll need about 3-4 cups of cooked soup to blend (a fair ratio of vegetables to broth is needed). Before blending let it cool a bit as the hot soup will create a lot of steam - so be careful!
In the blender (or tall bowl) add 4 tbsp of Olive Oil (more is always good) and the 2 tbsp refined Coconut Oil (Coconut Oil has a really nice buttery mouthfeel - just make sure is refined as the process removes the coconut flavor).
Cover the blender and make sure you start slow, the steam might burst the top off so hold it down and be careful! blend until reaches a velvet and creamy consistency.
Add the blended soup back to the pot, stir, adjust salt as needed and serve hot with Krumville's Croutons or a nice slice of our toasted Focaccia, drizzle on top some Extra Virgin Olive Oil and fresh Marjoram leaves.
Enjoy and Buon Appetito!
Yours, Antonella
Our gluten-free version replaces traditional bread with our crusty gluten-free focaccia.
Our gluten-free version replaces traditional bread with our crusty gluten-free focaccia.
The recipe is super simple, and yet the result is out of the ordinary! The sandwich is crusty on the outside yet soft and fluffy inside, has a sharp mustard and nutty gruyere taste with a creamy quality that compliment the ham so so well!
So what's all the fuss, sounds like just grilled ham a cheese to me.
You might have a point but the difference is huge: it sits on your choice of ingredients, cooking method, but foremost on the use of a sauce you would not think of using in a sandwich, the Béchamel.
Let's talk about this wonderful sauce you all know from fettuccine alfredo, lasagna....the list goes on. It's the mother of sauces. It's made with a roux of cooked butter, flour and milk, and just salt, pepper, and nutmeg to taste. I never found a good gluten-free recipe, it always turned out too starchy for my taste, and as I remembered making it in Italy what I most loved about this sauce was the creamy almost slimy texture above all.
So, how to tackle the issue? I applied the same principle I use for all Krumville's baked goods, combine different gluten-free flours and starches keeping their cooking property in mind to achieve the right texture. Here I thought white rice flour mixed with tapioca starch would be a good combo, and so it is - love at fist whisk! A creamy texture, just as I remembered it. For flavor, make sure you use a good tasting milk plus mix some grated Parmigiano Reggiano, nutmeg, salt, and pepper to taste.
Ham: so many choices here! but go for the traditional thick cut boiled ham on this one, I used Applegate's slow-cooked ham.
Cheese: Gruyere is a must, I know it's a bit pricey but totally worth it for the delicious nutty flavor.
Béshamel Sauce:
makes 4-6 sandwiches
1 + 1/4 cup milkMake the Béshamel - In a small saucepot add butter, after melted and sizzling add the rice flour and tapioca starch, whisk vigorously and cook the roux for a minute or so, just be careful not to burn the butter. Keep whisking and add the milk bring the sauce to boil, add salt. Cook for few minutes until it's nice and thick. Add grated Parmigiano, pepper, and nutmeg to taste. This can also be prepared in advance, stays refrigerated up to 3-5 days.
Cut the Focaccia bread lengthwise in long vertical slices, about 3/4'' thick. you should get 4 nice slices out of one loaf. Keep the crust edges that we are not going to use in this recipe to freeze, they make a great filling for meatballs!
In a preheated 350 º oven toast the sliced bread for 5 minutes.
While the bread is toasting grate one generous cup of gruyere cheese.
On half the toasted sliced bread spread about 1 tsp of mustard on each, then add about 2 slices ham to fit nicely on the bread. Top the ham with a couple of tbsp of Béchamel sauce and grated gruyere.
Cover with the leftover slices of toast and spread Béchamel to cover the sandwich tops (about 2 tbsp on each) and then top to finish with a generous amount of gruyere.
On a sheet tray place the assembled sandwiches in the oven and bake at 350º for 10 minutes.
Switch the oven to broiler mode and grill for a couple of minutes more, just enough to get the cheese on top a little browned. Serve hot!
Bon Appetit!
Is there anything better than biting into a ripe, juicy plum in the middle of the summer? Well, how about taking a bite into a plum cardamom tart? We’ve kicked things up a notch with this rustic gluten-free dessert made with our Pastry Flour Mix that’s sure to satisfy all your summer sweet tooth cravings.
This tart was inspired by a classic Italian Crostata, but made with fresh fruit instead of traditional jam. We will be using Pasta Frolla, an Italian sweet pastry dough, which is very similar in taste and texture to a shortbread cookie.
Have you ever made a fruit tart with a soggy bottom? They are very frustrating, aren’t they?
I took the time to consider all the possible causes for that unwanted sogginess, and came up with these simple and easy guidelines for a perfectly, golden baked pie crust that won’t bottom-out:
1 - Pick fruit that is ripe but firm to the touch. If the fruit is too ripe it won't hold its shape while baking. And a good rule of thumb of course is to stay away from fruits that have a high water content, like strawberries!
2 - Coat your tart dough with egg whites, brushing gently on the formed tart dough before adding any toppings. The egg whites will coagulate while baking and prevent any liquids from seeping through.
3 - Rather than coating all the fruit in a bowl with corn starch, I made a simple dry mix to sprinkle at the bottom of the tart dough. It’s just enough to bind with any extra liquid formed from the fruit cooking.
Recipe:
Italian Sweet Pastry Dough - Pasta Frolla
1 +1/3 C = 200 gr Krumville Pastry Flour Mix (make sure you sift and mix the flour mix well before scaling)
3 Tbsp = 35 gr Sugar
1/2 Tsp = 2 gr sea salt
1/2 C = 113 gr unsalted cold butter (I used Plugra)
1 = 50 gr Egg (LG)
1 = 20 gr Egg Yolk ( save the egg white)
1 whole lemon zest
Directions:
In a food processor (at least a 4qt size) add: flour, sugar, salt and lemon zest. Pulse to mix all the dry ingredients. Then add cold cubed butter (1/2 cubes), and pulse until the dough resemble coarse sand. Add the egg and the extra yolk and pulse until dough is formed. Remove the all the dough and form a ball, and then place it in covered bowl and chill for at least 30 minutes.
Filling:
1 lb Red and Black Plums (about 6)
1 Tbsp Sugar (plus more for sprinkling on top the plums)
1 Tsp Corn Starch
1/8 tsp Ground Cardamon
1 Egg White
Directions:
Cut and slice each plum in 8 wedges, remove the pit and place them aside in a bowl until ready to assemble the tart.
In a small bowl whisk together the sugar, corn starch and cardamon.
Use an 8'' tart form ( get one that has a removable bottom sheet so that the tart won't break when taking it out the shell). Next, spray the tart pan. Take the pastry dough and flatten about 6'' wide. Place it in the middle of the shell and, working outward with your finger, spread the dough up to the edges. You’ll want a thin crust (about 1/4 '') after you even out the thickness around the edges. Cut all the excess dough off. After this is done you should be left with about 1/4 cup of dough.
After the dough is evenly spread, brush some egg whites onto the surface. Now it’s time to sprinkle the cornstarch/sugar mixture and cardamon as evenly as you can. These extra steps will prevent the crust from becoming soggy and help to absorb all of the fruit juices.
Place all the fruit, skin facing down, in the tart in radiant shape. Finish by sprinkling some extra sugar.
Then place in a preheated oven at 350, and bake for 45-60 minutes or until the edges of the crust have become golden brown and the fruit is soft.
Let the tart completely cool on a rack before slicing and serving.
Buon appetito!
Recipe by Krumville Bake Shop
Easter is here, and that means It’s time for La Pastiera Napoletana!
For those unfamiliar with this treat, it’s a classic Italian Easter cake. It’s traditionally made with a “pasta frolla” crust and a hardy custard-like filling that’s made up of ricotta cheese, eggs, cooked wheat berries and orange blossom water.
We are exited to share with you this delicious gluten-free version. Our recipe replaces the cooked wheat berries (which contain gluten) with buckwheat groats (naturally gluten-free) for a hearty, chewy texture. And uses Krumville's pastry flour mix, for a perfect gluten-free tart crust.
Let's get started, shall we?
What you'll need:
Large Bowl - Sauce pan - Food Processor - Spatula (Preferably Wooden) - 9'' springform cake pan
Cooked buckwheat:
200 gr drained buckwheat groats soaked in water overnight. ( my favorite are from Birkett Mills)
200gr milk
30 gr butter
5 gr lemon zest ( 1 lemon)
pinch of salt.
Filling:
Cooled cook buckwheat
450 gr Ricotta cheese ( I prefer a all natural one with out additives, from Maplebrook)
350 gr Pure cane sugar
130 gr eggs
55 gr yolks
1 TSP Pure Vanilla extract (my favorites brands are Singing Dog & Madecasse)
1 TSP Cinnamon ground (I love the vietnamese cinnamon from Frontier)
1 TPS Orange Blossom Water ( cortas at amazon.com)
1 TBSP + 1 TSP Candied Lemon Zest ( I use Perfect Puree, you can replace with lemon zest or meyer lemon zest)
Tart Crust (pasta frolla): (30-40min prep)
1 lb Krumville's gluten-free pastry fl mix ( can substitute with Bob's Pie Crust mix)
1/2 TSP Salt
1/4 TSP Baking Soda
1 TBSP+2 TSP Pure Cane Sugar
300 gr of butter (cut 1/2 inc cubes - keep cold in fridge)
150 gr eggs ( 3 LG)
20 gr Egg yolk (1 LG yolk)
1 zest lemon
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Bake crust and filling in a 9'' springform pan - pre-greased with pan spray of butter and lined with parchment.
Powder sugar for dusting.
Cooked Buckwheat (Naturally Gluten-Free!):
In a small sauce pan add the milk-drained buckwheat, butter, lemon zest and salt. Bring to a boil, cover and let simmer for 15-20 minutes or until buckwheat is cooked. Add water if necessary.
Filling:
With a wooden spatula mix the cooked buckwheat, sugar, ricotta cheese, eggs, egg yolks, vanilla extract, cinnamon, orange blossom water and candied lemon zest until all ingredients are uniform. The flavor will get even better if you do this step the night before and let it rest in the fridge overnight.
Tart crust:
In a large bowl sift the flour mix, salt, baking soda and sugar. Add the cubed butter and roughly mix them together.
Add the butter and flour mix a little at a time in the food processor. You want to have a nice equal balance of chunks of butter and flour while processing. Fill the processor halfway. Pulse until you get a coarse mix. The butter should be the size of a half a pea. Transfer mix to a large bowl. Repeat process until all the butter and flour is completely processed.
Make a center well and add the eggs, yolk and lemon zest in the middle.
Start mixing from the center with a spatula or your hand until you get a uniform dough. Be careful not to knead too much. Think: dense crust versus a nice flaky crust.
Wrap dough in plastic and let rest in the fridge for at least 40 mins. before rolling out the tart.
Roll out some dough (about 1/4 inc. thick) onto a piece of pre-cut parchment paper the size of your pan. Place the dough and parchment paper circle in your buttered cake pan- dough facing up.
Keep rolling out large strips of dough on top of parchment paper. The long strips of parchment paper should be long enough to cover the perimeter/height of the pan.
Fill the bottom corners by hand with a long thin strip of dough. Then fill the tart with the filling and fold down the edges of the dough to make the edge thicker. That will prevent it from burning when it goes in the oven.
Preheat oven to 390 degrees and bake for at least 1 hour, or until the filling has a nice golden crust.
Take cake out and let it completely cool before removing it from the springform pan. Dust with a little powdered sugar, and serve.
Save the leftovers! Krumville’s gluten-free Pastiera Napoletana is even better enjoyed the next day!
The month of May is blooming, literally! And what better way to make a Mother’s Day cake even prettier than to decorate it with beautiful flowers. Inspired by my dear friend Pam, we took to decorating our Krumville Gluten-Free Strawberry Vanilla Cake with a gorgeous mini bouquet, all picked from Pam’s garden in upstate New York.
With a few easy tips here is how you can decorate your mail-order cake for your mom's special day.
]]>Find a branch among your selection that has a natural diagonal shape, and cut it so each part will only stick out a 1/2” on each side. To prop in the cake, wrap tightly (with saran wrap) one inch of the branch that you’d like to insert in the cake. This is so we don't contaminate the cake with unpleasant flavors. Next are the lilacs. You will only need one pretty lilac inserted in the cake. Less is more when it comes to decorating a cake with flowers. Just remember to wrap the short stem (about 1'') in saran wrap. Then pick 3 of the quince flowers (or cherry blossoms), and cut the stems a 1/2” from the flower, wrap in saran wrap and insert in the cake near each other. Repeat the same process for the freesia, and since that flower is taller it will work great if arranged behind the other flowers. And voila! Your creation is complete. I hope you’ve had fun and found it rewarding adding this personal touch to your Mother’s Day cake.
makes about 2 - 9’’ pie shells (about 1/8’’- thick)
Ingredients:
1 lb Krumville’s gluten-free flaky pastry flour mix
1/2 tsp Sea Salt
1/4 Tsp Nutmeg (optional)
1 Tbsp + 1 Tsp Sugar
2 tsp Grated Pecorino Romano or Parmigiano Reggiano Cheese
1 Tbsp + 1 Tsp Apple Cider Vinegar
3 Large Eggs (50gr each)
340 gr Unsalted Cold Butter (Plugra or European style butter highly recommended)
(3 sticks)
Cold water as needed
1 egg white wash for par-baking the pie shell.
Essential tools:
3 medium size bowls
rolling pastry pin
dough scraper
plastic sheets (included in your flour mix order)
9’’ pie pan
Directions:
1)
In a bowl, add all the dry ingredients: flour mix, sea salt, nutmeg, sugar, and pecorino or Parmigiano cheese. Whisk well and set aside.
2)
Cut all the butter into cubes, about 1/2” in size. Place all the cubes in a bowl and keep them refrigerated while you prepare your liquid mix.
3)
In the last bowl, add all your liquids: apple cider vinegar and eggs. Whisk well together and set aside at room temperature.
4)
It is time to start mixing the dough. Add to the dry ingredients bowl all the cubed butter.
With your clean hands quickly flatten while dredging the butter naturally into the flour mix, this quick cube flattening process makes it easier for the butter to rolling out in the next step as it will be more pliable as it warms up in your hands.
Pour the mixture onto a clean flat surface (countertop). Using a rolling pin, flatten the chunks of butter into the flour. You may use a bench scraper to cut the pieces to a smaller size (about pea size).
Return this mixture to the bowl. Make a well in the center.
Lightly whisk the vinegar and eggs together, and then pour into the well. Mix the dough lightly by hand, add water as needed to achieve the right consistency. Chill dough in the fridge before rolling.
5)
Pour the dredged flour/butter rough mix onto a clean working surface (countertop).
Keeping the mix in an organized pile (as much as you can), start rolling out the butter, with the help of the dough scraper re-gather this rough mix until all butter cubes and pieces look like flat ribbons roughly mixed in the flour. At this point (and that’s ok), this mix still has much visible flour and look very dry.
It is essential the butter in this step does not get too soft, you want to roll out with cold butter to the touch. If it feels warm, scrape everything back in the mix in a bowl and refrigerate for 10-15 minutes and continue.
6)
Place the mix above back in a bowl and add your egg, vinegar mix. Wet your hands in cold water and roughly mix in the eggs as much as you can without warming up the butter too much. Again at this point, the dough looks dry; you’ll see flour and butter roughly mixed. The dough comes together as we roll out in the next step.
7)
On the cleaned counter flatten out one sheet of plastic, place the dough in the middle and cover with the second plastic sheet. From now on, only handle the dough within the plastic.
Using your rolling pin (always between the plastic sheets), start rolling out and folding the dough.
If between folds you see the butter get too soft, refrigerate the dough for 10-15 minutes before repeating the next folding/rolling out step again.
Fold the rolled out dough in half (pealing off the top plastic sheet first) and repeat this rolling/folding process 3-4 times.
At this point, you should not see any more loose flour, but still, have visible marble looking veins of white butter.
Before molding the dough into the pie pan refrigerate it one more time, you can also do all the above the day before and have the dough ready to go on bake day.
8)
Peel one side of the plastic off and place the rolled out dough side into your pie/tart preferred 9’’ pan. When you have flattened all the dough into the shell, remove the outer layer of plastic, and work on your edges, here you can be creative, remember gluten-free dough collapses fast, so whatever you do don’t make it too hight and pinch it to the side every inch or so. Also, be patient, if the dough gets warm, keep chilling it, butter is more pliable when cold.
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Preheat the oven to 350 degrees, bake for 10-15 min. until a light golden color before adding any fillings or fruits.
Notes: If the crust puffs up in the oven you may use a fork to gently perforate the bottom if a few small holes.
Happy Baking!
I was so excited to have Judie Choate as a guest in Krumville’s kitchen sharing her knowledge and skills—and just hanging out.
Judie is a true master in the kitchen. She’s been sharing her food and recipes with the world since the 70’s when she had MOM a much loved local pie shop on the Upper West Side of Manhattan, and then through the publication of many great cookbooks. Judie had a life filled with cooking and baking, and as soon as she came in I knew this was going to be a great afternoon! Her embracingly warm character and ease reminded me of all the good times I’ve spent in the kitchen with my family back in Italy.
Luckily Steve Pool came along to snap some pics! Steve is a super-talented photographer who captures their many moments together in the kitchen, working on books and foraging for fresh ingredients upstate. Today he took pictures while we chatted and baked away this beautiful stuffing, a gluten-free version of a Choate family holiday recipe taken from her award-winning book "An American Family Cooks".
I knew the stuffing was going to be good when they walked in with a pot of fresh turkey stock Judie had made that morning!
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Gluten-free Stuffing
Serves about 6-8
4 bags of Krumville's Olive Oil Croutons (20 oz)
2 to 3 cups warm turkey stock
1 lb pork sausages (sage or sweet Italian)
½ cup unsalted butter
1 cup diced onion (sweet Vidalia)
½ cup finely diced celery (used a bit more about 2 whole stalks)
1 tbsp minced flat-leaf parsley
1½ cups diced dried apricots
1 tsp poultry seasoning
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 tsp chopped fresh marjoram
Salt and pepper to taste
1 cup (or more) toasted walnut pieces (we skipped the walnuts and just added the dried apricots - I discovered it to be quite lovely)
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Directions:
First, make 2 to 3 cups of fresh turkey stock.
A quick and easy recipe from TastyMeditation. I love collaborating with Jessica.
I do the baking and she does the chopping! Enjoy!
Feta, Basil & Olive Bruschetta
10 slices Krumville Bake Shop Olive Oil Focaccia
40 Basil Leaves
1 large Tomato, thinly sliced
4 oz Feta Cheese
16 Black Olives, minced
Extra Virgin Olive Oil
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Directions:
1. Preheat the oven to 350 degrees F. Toast the bread for about 8 minutes.
2. Top each slice of bread with four basil leaves, two slices of tomato, crumbles of feta, olive pieces, and finally a drizzle of olive oil.
To follow Jessica's blog and discover her great giveaways and delicious recipes go toTastymeditation.com
]]>Mother's Day it's just around the corner and we think this wholesome french toast recipe by Jessica author of the Tasty Meditation blog, will make your Mom's breakfast a lot sweeter!
To follow Jessica's blog and discover her great giveaways and delicious recipes go to Tastymeditation.com
Focaccia French Toast with Peaches & Almonds (this is a Gluten free and Dairy Free Recipe)
Ingredients:
7 slices of Krumville Bake Shop Olive Oil Focaccia (about 1/2 loaf)
2 eggs
1/4 cup almond milk
2 tsp cinnamon
1 tsp almond extract
2 medium peaches, sliced into small cubes
3 tbsp sugar
12 whole almonds, chopped
Directions:
1. Spray a pan with nonstick cooking spray. Heat the pan for about a minute so that it is warm when you add the toast.
2. While the pan is heating, whisk together the eggs, almond milk, cinnamon, and almond extract. Dip the focaccia in the mixture, coating both sides. Place the bread in the pan and cook for 2-3 minutes on each side.
3. While the French toast is cooking, place the sliced peaches and sugar in a second pan. Heat on medium heat for 8-9 minutes, stirring occasionally.
4. Plate the French toast and top with warm peaches and almond slivers.
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