SeaFood Chowder

6-8 servings

  1. Place a large, heavy pot over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. Any unopened should be discarded.

23 Clams, scrubbed under cold water

4 cups Water

  1. Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside.         Set aside as well.
  1. In same pot, rinsed,  turn heat to medium-low, add: 

2 Tbs Butter

1 Tb Dulce Flakes or Dashi

1 Leek, tops removed, halved

     4. Add: and cook until wine is evaporated 5-7 minutes:

1 Tb Butter

2 Carrots, peeled and halved, then sliced into half-moons

1 Parsnips, peeled and halved, then sliced into half-moons

1 medium Potatoes, cubed

½  cup White Wine, dry

  1. Add enough clam broth to just cover them, Add the thyme and the bay leaves. Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.

2 cups Clam Broth

3 sprigs Thyme

2 Bay Leaves

  1. When the vegetables are tender, add the cream, and stir in the chopped clams Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.

1 cup Coconut Cream

Salt & Black pepper, to taste

  1. Slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. 

½ pound White Fish fillets, sliced into long bite sizes

¼  pound Sea Scallops, sliced into coins if very large

8 Large Shrimp, remove shells, de-vein and rinse

Garnished with: ¼ cup Parsley, chopped

Turmeric Corn Soup

I adapted this recipe from David Tanis at the New York Times
and it is easy and so delicious.

Serves 4

1. In a soup pot, put in order given and sauté for 1 or 2 minutes:
4 Tbs                         Butter
1 medium                Onion
2 cloves                    Garlic
2 Tbs                         Ginger, chopped
1 tsp                          Turmeric
1 tsp                          Cumin Seeds
1 tsp                           Black Mustard Seeds
½ tsp                          Cayenne

2. Add and stir for 2 minutes:
4 cups (1 lb frozen) Corn Kernels (or from 4 ears)
Salt & Pepper

3. Add and simmer gently for 10 minutes:
3 cups                       Vegetable Stock
½ cup                       Coconut Cream
2 Tbs                         Lime Juice

4. Cool enough to blend in blender.

Garnish with a dollop of: Yogurt and chopped Cilantro

Turmeric Corn Soup

Meyer Lemon Coconut Cake Delight

                        If you like coconut and lemon this will be come a favorite.

1.  In a small pot simmer for 1 hour:
                        2 large              Meyer Lemons,
                        4 cups               Water or enough to cover lemons
2.  Let lemons cool, open, remove seeds and place all of it in a food processor and blend.
   Preheat oven to 325º.
3. Add to food processor:
                        6                      Eggs
                        2 Tbs                Butter
                        1 cup                Coconut Cream
                        2 cups               Almonds Flour
                        ½ cup               Sugar (to taste)
                        1 tsp                 Baking Powder
4. Pour into buttered and floured bread or cake pan. I put parchment paper on the bottom of the pan.
    Bake for 60 -70 minutes or until knife come out clean.
Lemon Coconut Icing:
            1. In a medium mixing bowl Mix together  
4 Tbs                Butter, room temperature
                             1                      Lemon, juice
                            1½  cups           Powdered  Sugar
                            1 cup                Coconut shredded 

Tiramisu for the holidays

I couldn’t resist serving this for Thanksgiving. It was as yummy as it looks,   
made with gluten free Lady Slippers.

Serves 8
                  1. Brew and add:
                                    1 cup                Coffee, Decaf or Mint tea
                                    2 Tbs                Cointreau Liqueurs
                                    6 drops             Anise Essential Oil, if not making ladies Slippers
            2 In a large bowl whip beat:
                                    1 cup                Heavy Coconut or Regular Cream
            3. In another large bowl beat well:
                                     5                     Egg Yokes (optional)
                                    1 cup                Mascarpone
                                    2 tsp                 Vanilla
                                    3 Tbs                Sugar
            4. Fold in whipped cream.
            5. Dip each LadySlipper (look at following recipe on page or ladyfingers) for 1 to2 seconds, into the coffee or tea
            Layout in 9×9 bake dish or pie dish with high sides.

                                     12                     LadySlippers with 6 on bottoms layer.
            6. After placing 6 Ladyfingers as one layer, spread on half the cream mixture.
                Using a small sieve, sprinkle on half Cacao and repeat again for the top layer.
                                    ¼ cup               Cacao Powder
            7. Cover with Saran wrap and refrigerate until ready to serve.
Gluten Free LadySlippers
                  1. 1n a small bowl mix and let set for 5 minutes:
                                                      2 Tbs                         Chia seeds
                                                      6 Tbs                         Water     
                  2. Mix together in large bowl:
                                                      ½ cup                        Butter or Coconut Oil
                                                      2                                  Eggs
                                                      cup                        Sugar
                                                      2 cup                         Almond or Coconut Milk
                  3. Add:
                                                                                          Chia Seed/Water  from small bowl
                                                      1 tsp                          Vanilla
                                                      ½ tsp                         Anise Extract  or 6 drops of food grade essential oil
                  2 Add to bowl:       
                                                      2 cups                       Almond Flour
                                                      ½ cup                        Almond Meal
                                                      2 tsp                          Baking Powder
                              Bake at 350º for 20 – 30 minutes, until golden brown.

My Macaroons

These amazing Macaroons come from what is left over from making both
           Almond Milk and Coconut milk. So here are the recipes

Almond and/or Coconut Milk
I like to blend both the Coconut and Almond. It makes a great combination
And should you make both these milks, what is the left over
almond and coconut can be made into Macaroons. See page . . .
Makes almost a quart each
1. Soak in hot water for 30 seconds to blanch Rinse and drain:
                        2 cups             Almonds (remove skins)
                        or 2 cups         Shredded Coconut
2. Blend nuts in blender with:            
                        4 cups             Water (for Coconut water should be hot)
                        ¼ tsp               Cinnamon, and/or Cardamom, Nutmeg
                        1 tsp                Vanilla            
                        1 Tb                Honey or 6 drops Stevia
Drain through sieve or cheesecloth and refrigerate for up to a week.
If you should make both these milks the left over
Almond and Coconut can be made into Macaroons.
My Macaroons
This recipe is similar to my Chocolate Chip Cookies recipe,
yet it tastes very different and if you like macaroons you will love these.
Makes 36-40 cookies
Pre heat Oven to 350º
1. Mix together:
                                    ½ cup              Butter, melted
                                    ¼ cup              Coconut Oil, melted
                                    ½ cup              Sugar or Xylitol (or half of each)
                                    2                      Eggs
                                    1 tsp                Vanilla
                                    ½ tsp               Anise
2. Add and mix:           2 cups             Almond, left over from making Almond Milk
                                    2 cups             Coconut, left over from making Coconut Milk
                                    2 Tbs               Chia Seeds
                                    ½ cup              Cacao Nibs
                                    1 pinch            Salt
3. Make into small balls, press down gently on cookie sheet lined with Parchment paper.
Bake at 350º for 30 minutes until just browned. Let cool before removing, they are very delicate so take care when taking them off the cookie sheet.

Plum over LadySlipper Cake

 Apricot season is coming to California soon and then plums.

This is an unusual pie/cake topped with seasonal fruit. I did freeze the plums and am using last years when I baked this today.  The cake underneath the fruit is a takeoff from Lady Fingers and much better. it is gluten free.
Preheat oven 375º
1. Cook down in a little water                                             
                                    6 cups                       Apricots or Plumbs, cut
                                    2  Tbs                      Raw Sugar or Xylitol
2. Let cool and add:
                                    2                                 Eggs
                                    ½ cup                       Coconut Flakes
                  3. Mix together in large bowl:
                                                      ½ cup                       Butter or Coconut Oil
                                                      2                                 Eggs
                                                      cup                       Sugar
                                                      1 cup                        Almond or Coconut Milk
                                                      2 Tbs                        Chia Seeds
                                                      ½ tsp                        Anise Extract, or 6 drops of essential
                  2 Add to bowl:   
                                                      1½  cup                   Almond Flour
                  3. Place dough in a buttered, deep pie dish or 9×9 bake pan                             
    Bake at 350º for 30- 40 minutes or until top feels slightly dry.
                  4. Pour plum mixture over partially baked “cake” in dish.
                      Bake again at 350º for 30 minutes or until top feels slightly dry to touch
                  Add a few flakes of Shredded Coconut to top of pie to brown slightly.