Wednesday, September 5, 2012

Goat Chop Vindaloo with Rosted Vegetables and Rice

Vindaloo is a pungent North Indian Stew. I met Teresa Mainello from Keeterbarn Corner Farm ( Saturday at the Elizabeth City farmers market. I bought some fatty goat chops from her to make this delicious curry.

4 fatty goat chops
1 tablespoon vegetable oil
2 onions, sliced
1 clove minced garlic (optional)
1 teaspoon minced ginger
12 ounces crushed tomatoes
2 tablespoons black pepper
1 teaspoon ground tumeric
1/2 teaspoon ground mustard
prepared rice

Directions: Cook all of the ingredients except rice in a slow cooker on low for 8 hours. Serve over rice.

Update: I can't eat this anymore because it's high in sulfur.

Christina's Doughnuts

Over the years, I’ve gotten very good at adapting recipes for people who have special food concerns. Among my accomplishments are a preservative-free pineapple up-side-down cake and dairy-and-soy-free ice cream, but I am most proud of making doughnuts for my friend Christina who has many food allergies, including soy, dairy, and egg. While my friend—who doesn’t cook at all—watched with amusement, I combined flour, salt, baking powder, and baking soda in my largest mixing bowl. Then, in a separate bowl, I mixed olive oil, apple sauce and apple juice. While the vegetable oil was getting hot in an iron skillet on the stove, I kneaded the batter until it was firm and then rolled it out on my large wood cutting board dusted with flour. After that, I cut the batter into doughnut shapes by using a fancy glass for the round and a bottle cap for the hole. Christina leaned forward with interest as the dough started to sizzle when I placed it into the hot oil and looked on with delight as I turning each one to achieve a golden brown on each side. Finally, I lifted the doughnuts from the oil, dried them on paper towels, and dusted them with powdered sugar. Tentatively, she selected a doughnut and took a cautious bite. I was very gratified when I saw the look of joy on my friend’s face when she savored a doughnut for the first time.

Thursday, August 2, 2012

Allergy Friendly Meatloaf

I like the edges on a meat loaf, so I make mine into a ring so it has edges in every slice. This meatloaf has no preservatives, is low sulfur and is wheat, egg, dairy, and nut free.


For Meat Loaf:

  • 1 pound lean ground beef
  • 1/2 cup diced tomatoes
  • 1 small carrot, diced fine (I use a food processor)
  • 1 tablespoon honey

For Topping:

  • 1/4 cup cooked and purred tomatoes
  • 1 tablespoon honey
  • juice from half of lime.


  1. Preheat the oven to 350 degrees. Combine the meat loaf ingredients in a bowl. Transfer to an oven safe dish and shape into a ring. Create an indented trough on top for the sauce.
  2. Combine the topping ingredients. Spoon the sauce into the trough. Bake at 350 degrees for 1 hour or until done.

Saturday, July 28, 2012

Starbuck's Style Madeleines in Silicone Pan

I tried several online recipes before adapting my own. I changed two major aspects of the traditional madeleine recipe. First, combining the butter, sugar, and egg before adding the flour keeps you from over-mixing and getting a rubbery texture. Also, increasing the cooking temperature increases the leavening and produces the right texture. Where I think that I haven't gotten it just right yet is using the silicone pan. Everyone recommended silicone, but it doesn't produce the crisp edges I am hoping for. I'd like to get the metal pan and play with this some more.

10 tablespoons of room temperature salted butter or Fleichmann's Margarine
2/3 cup sugar
2 large eggs and one egg white
1/2 tsp. vanilla extract or other flavoring (optional)
1/2 tsp. grated lemon zest (optional)
1 cup all purpose flour

Preheat oven to 425 degrees Fahrenheit. Beat sugar and butter (or margarine) together until fluffy (about 5 minutes). Add one egg and beat until combined. Then add the remaining egg, vanilla, and lemon zest and combine thoroughly. Fold in flour until just combined. Place silicone pan on a metal cookie sheet to prevent flexing. Spoon 1 tablespoon of batter into each mold. Bake until golden brown and set, about 10 minutes. Yields 2 dozen.