Tumblelog by Soup.io
Newer posts are loading.
You are at the newest post.
Click here to check if anything new just came in.

September 14 2011


Gluten Free Chocolate Zucchini Bread

chocolate zucchini bread, healthy zucchini bread, gluten free zucchini bread, zucchini bread

According to Ben & Jerry’s, we’re now supposed to be enjoying a big ol’ bowl of ice cold Schweddy Balls when we sit down to watch our average 4 hours of television per day.  Okay Mesrs. Ben AND Jerry.  I’m going to go all feminista on your Schweddy Balls.

I mean…c’mon guys.  You’re a couple of tree huggers from Vermont.  There’s already a ton of treats that pay homage to the male genetalia: spotted dick (a sad malady for sure) sponge pudding, Jamaican cock flavored soup mix (no gangia in the ingredient list), Drysack (another sad malady) port, Japanese Dick Sticks, Cockburn port, Prick potato chips and the list goes on.

So how about a little love for us chicks…huh?  When do we get an ice cream named after our lady parts?  I mean, at least the pet names of our bits sound much prettier than balls and are usually described in much more delicate terms than Schweddy.  Are you listening to me Ben & Jerry?  I beseech you to rectify this wrong.  Maybe this chocolate zucchini bread will inspire you.


Healthy, Gluten Free and Totally Delicious Chocolate Zucchini Bread

Okay, I’ll admit that the humble and green zucchini is a rather phallic symbol, but chocolate…CHOCOLATE that delicacy is owned by the female persuasion.  And in this recipe…the zucchini is beyond dominated by the phenol bearing chocolate.  We take one bite of this chocolatey healthy zucchini bread and we are woman…hear us roar!

Maybe I went a little far with my plea to B&J, but I don’t really think so.  I’ve gone through a ton of this vegetable this year.  I can’t even begin to name all of the things I’ve made with this little green squash.  But the best thing to roll out of my kitchen, containing zucchini has to be this chocolate zucchini bread.

I’ve got a lot of different flours in my cupboard so I thought I’d play around with my usual zucchini bread recipe and see if I couldn’t make a healthy zucchini bread out of it.  FYI…just because something starts with the word zucchini, does not necessarily mean it’s healthy or good for you.  Not only was I working on making this healthy, but I thought I’d try to make a gluten free bread out of it, for my friends that have a little problem with gluten.  Maybe it’s the chocolate talking, but no one I gave this to had any idea it was zucchini anything, healthy anything or gluten free anything.

So have no fear making this one exactly as is…no one will have a clue how good it is for them.  In fact, I dare you to tell them it’s a gluten free bread and just watch their faces – priceless.

Relationship Advice

I am woman…hear me ROAR!


Tags: chocolate zucchini bread, gluten free zucchini bread, healthy zucchini bread, Relationship Advice, zucchini bread, zucchini bread recipe

Related posts:

  1. Homemade Chocolate Cookie Dough Ice Cream – Vegan and Gluten Free
  2. Halloween Cookie Recipes: Gluten Free Ginger Snaps
  3. Gluten Free Quinoa Tabbouleh

Meet America's Real Dairy Queen: Osteria Mozza Chef Nancy Silverton
The chef shares the recipes that has made her the country's mozzarella master

Black Pepper Steak

One of my very first blogging friends is Bee from Rasa Malaysia. In the early days of the blog, we used to chat on the phone after my kids went to bed about the technical side of blogging — silly acronyms like SEO, PHP, CSS and HTML. Back then (I say “back then” like it was decades ago, but in reality it was just 4 1/2 years ago!) there weren’t a ton of plug-ins and support forums weren’t available for food bloggers. Wow, have we come a long way! 

She asked me to write the Foreword for her brand new book, Easy Chinese Recipes, it’s a beautiful book with simple recipes that you’d find at your favorite Chinese restaurant, like Shrimp Fried Rice, Kung Pao Chicken and Homestyle Chow Mein Noodles. I hope you enjoy this recipe for Black Pepper Steak from her book. ~Jaden


Hi all, I am Bee of Rasa Malaysia, a food blog about easy Asian recipes. I am extremely thrilled to be on Steamy Kitchen today, sharing a recipe from my cookbook “Easy Chinese Recipes.” Jaden and I met some four years ago

through our blogs; we also share the same publisher, Tuttle Publishing. I wanted to take this special opportunity to thank Jaden for writing the Foreword of the book and hervaluable advice when I was working on the project. Truth be told, I wouldn’t have done it if she didn’t tell me to “do it” when I got the offer!

Easy Chinese Recipes is a compilation of 80+ popular Chinese recipes: all-time favorites, Chinese takeout dishes, dim sum, dumplings, and more. Some recipes reflect my many travels in China and Hong Kong. Others are my interpretation of classic Chinese recipes, perfected through years of preparing them at home.

Black Pepper Beef is one of my favorite recipes in the cookbook as I love the combination of bell pepper and black pepper in Chinese stir-fries. These two ingredients, coupled with the right cut of beef—I like beef tenderloin, flank steak or flap meat—will often guarantee a successful dish. If you love the sweetness and slightly charred taste of caramelized onions, stir-fry the onions and bell peppers slightly longer before adding  the beef to the stir-fry. You will be rewarded with a richer flavored Black Pepper Beef. Enjoy! ~ Bee


Black Pepper Steak

Servings: Serves 2 as a main dish with rice or 4 as part of a multicourse meal Prep Time: Cook Time:


8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
½ onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste

For the Marinade
1 ½ teaspoons Maggi seasoning sauce
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar


1. Marinate the beef with all the Marinade ingredients, about 15
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat.
Stir-fry the beef until the beef is browned on the outside but still pink
inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry
the garlic and the ginger until aromatic, and then add the green bell
pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell
the aroma from the ingredients in the wok.
4. Transfer the beef back into the wok or skillet. Stir-fry until the
beef is cooked through and the center of the meat is no longer pink, about
1-2 minutes. Dish out and serve immediately with steamed rice.

©Steamy Kitchen Recipes, 2011. | Permalink | 7 comments

Chipotle's Asian spin-off gets off the ground; defying the Starbucks death star in Manhattan
Today's recommended links from BA editors...
Tags: the digest

Att ha i väskan

Gluten-, mjölk- & nötfria fruktbollar.

Rustic Plum and Port Tart

It's hump day. Why not celebrate with something sweet? Welcome to Baking Wednesdays.

rustic-plum-port-tart-484.jpgPhotograph by Kana Okada

The pie crust comes from the freezer aisle, the port from the liquor store, the plums (hopefully) from the farmers' market. Getting together the ingredients for this tart is half the battle. Once you're at home, it's just 20 minutes of prep and some baking time and you've got a relatively hassle-free rustic dessert.

Get the recipe: Rustic Plum and Port Tart


Meddelande till lillebror:

50 spänn på torget.

A la découverte d’une cabane à sucre ou comment est fabriqué le sirop d’érable

Cabane à sucre, île d'Orléans

Aujourd’hui, un petit retour sur le Québec qui doit être si beau à l’arrivée de l’automne. J’en rêve :)

Je n’imaginais pas visiter le Québec sans me rendre dans une cabane à sucre pour tout voir et tout savoir sur la fabrication du sirop d’érable.  Cela vous intéresse ? Alors je vous embarque avec moi pour la visite d’une érablière, celle de Richard Boily, située à  Sainte Famille, sur l’île d’Orléans, une très jolie île située sur le Saint Laurent, face [...]

A la découverte d’une cabane à sucre ou comment est fabriqué le sirop d’érable est un article du blog Papilles et Pupilles

Related posts:
  1. Poulet doré au sirop d’érable
  2. Restaurant Chez Sam, Baie Sainte Catherine, Québec


Crème fraiche, crème épaisse, crème liquide, crème fleurette, pasteurisée, UHT, etc., comment s’y retrouver ?

Crème fraiche, crème épaisse, crème liquide, crème fleurette, pasteurisée, UHT, etc., comment s’y retrouver ? En Juin, j’ai eu la chance de déjeuner avec l’équipe Elle&Vire dans la cadre de la sortie de la « crème des gourmets », une crème liquide entière à 35% de matière grasse (la plupart...


jordgubbskräm 600x397 Jordgubbskräm

Stormen har lagt sig här utanför, men under några timmar i natt trodde jag att den skulle ta hela huset med sig upp i himlen. Kvar är nu bara de argt gråa molnen och regnpölarna i gränden. Det är precis en sådan dag då man behöver hemkokt fruktkräm med mycket mjölk. Därför får vi det. Här är receptet:

  • 3 dl jordgubbar (jag använder frysta)
  • 2 dl vatten
  • 2 msk socker (gärna hemmagjort vaniljsocker)
  • 1 msk potatismjöl

Koka upp jordgubbarna tillsammans med vattnet. Sänk värmen och rör i sockret medan blandningen sjuder. Blanda potatismjölet med en sked vatten separat och rör. Rör och låt blandningen koka upp lite snabbt tills den tjocknar. Servera med kall mjölk.

Liknande bloggposter:

  1. Äppelkräm
  2. Drottningkräm på frysta bär
  3. Farmor Annas oslagbara julgröt




Skrädmjölsgröt är en god gröt med en härligt len konsistens och lite rostad smak. Att det smakar rostat beror på att man tillverkar mjölet av hel havre som blötlagts, rostats och sedan malts till mjöl. Värd att testa om du gillar gröt kokad på mjöl :) 
Nävgröt, som är Värmlands traditionella landskapsrätt, har jag däremot inte testat, men jag vet att de som har gjort det har tyckt om den, fast då mer som en lunchrätt. Någon av er kanske har testat den?! Skrädmjöl finner du i mjölhyllan i din mataffär.

Skrädmjölsgröt- 2 port
  • 2 dl skrädmjöl
  • 5 dl vatten
  • en nypa salt
Koka upp vatten och skrädmjöl i en kastrull. Låt koka i 2-3 min och tillsätt därefter saltet. Låt gröten eftersvälla i 2-3 min. Äppelmos och mjölk är gott till denna gröt.

Nävgröt; "Värmlands traditionella landskapsrätt"
Koka gröten som i receptet ovan, men servera med stekt fläsk och lingonsylt. 
Tortilla Salad

Hi all - I'm having this recipe jump the line because I'm that eager to share it with you. I made it just before leaving for this place, which means I'm now scrambling to get it onto the server when I really should be packing. What's all the fuss? This was one of those times when a simple lunch idea blossomed into something unexpected and wonderful - electric colors, punchy dressing, everything super fresh and filling. The idea here was to build a salad around some beautiful dried cranberry beans I found at the market. They ranged in color - some were a deep pink, others rosy brown, many took after their namesake with deep cranberry red skins. Some were bean-shaped, others more like Niçoise olives - full and round, yet small. I knew I wanted to play off the pink. But beyond that, I just kept reaching for things I needed to use up. Blue corn chips, some leftover dressing, a ripe avocado on the counter - the loose notion of a tortilla salad starts to take shape. The details...

Tortilla Salad Recipe

Let's start with the dressing. For those of you who missed this post, I should note that the dressing du jour around here is that paprika-spiked stunner. Assertive, rustic, herb-kissed - it is perfect with beans. Done. I had a watermelon radish on hand - fuchsia fleshed and spicy, it was another welcome addition. Thin slices of the avocado brought a bit of luxe creaminess, and sunflower seeds and tortilla chips delivered crunch and structure. I actually hesitated before adding the chips. The salad was certainly fine without them, but there was something about the chips that really worked. I mean, they're tortilla chips. Why not? I threw in a bit of barely cooked cauliflower (chopped leaves, stems, all of it), and feta. I think it goes without saying - you can experiment and swap in other seasonal vegetables, types of cheese (goat might be nice), etc.

I made a little treat for my flight & hope to share that recipe and some pics when I get back. -h

Continue reading Tortilla Salad...


Creamy Rice Grits with Tomato Relish

Recipe from Bon Appétit


If Facebook were a newscast

I’ve joked in the past that all the news you need to know is on Facebook. Sure, it might be a drastic way of limiting your news consumption, but stick with me here.

Being a former television news writer and producer, I categorize “news” into four categories: hard news, weather, sports, and kickers (i.e. fluff). Whether it’s of global concern such as the earthquake in Japan–which I first heard about on Facebook upon waking that morning–or a personal matter such as a friend’s engagement, think of all the “hard news” you’ve read about on Facebook.

And then there’s the weather.

As soon as snow starts falling you can read all about the snowflake sightings across the region when your friends suddenly become amateur meteorologists. (At least this happens in the Seattle area, where many people consider snow a four-letter word.)

Next on the rundown is sports; if my friends are fans of a team, I’m going to hear the score–and hopefully the virtual victory shouts.

Finally, with links to funny cat videos and stories like “20 Otters Celebrating National Kissing Day,” there’s no shortage of kickers that the anchors could chat about at the end of the hour if Facebook were a newscast.

See? Maybe my joke isn’t as crazy of an idea as it sounds. It’s the weather coverage on my Facebook newsfeed that got me thinking about this again today:

“excited for this gray weather-now I can start ordering hot drinks at Starbucks again! yay!”

“What is that? Is that a sprinkle of rain!?!?!? #yay!”

“Ahhhhh, my lovely grey skies have returned.”

After one last summery weekend, the Seattle haze returned yesterday, and I wouldn’t even have had to open my blinds or step outside to know. To be honest, I love fall. It’s one of my favorite seasons. But this year I’m clinging onto every last bit of summer. I’ll join my friends soon in celebrating the beginning of fall, but in the meantime I want to share one more summery recipe.

Orange Crème Brûlée with Strawberries
It’s a rare occasion when my husband gets excited about dessert. But on a recent evening at Sambar in Seattle, we split an orange crème brûlée accompanied by slightly-glazed strawberries and a little bit of brittle. That did the trick–he enjoyed it just as much as I did. Paired with a glass of muscat, it was an inspired combination of flavors and textures, and one that to share is to express true love. I decided to try recreating the crème brûlée, and found a citrus variation for the classic vanilla one in Crème Brûlée: The Bonjour Way. Though the entire dessert is much more simple than the one at Sambar, I hope you enjoy it just as much as we did.

1/2 cup whole milk
1 1/2 cups heavy whipping cream
2/3 cup sugar
Pinch of salt
1 heaping tablespoon of orange zest
6 egg yolks (from large eggs)
Additional granulated sugar for the topping
Fresh strawberries, for serving

In a small saucepan, combine the milk, cream, sugar, salt, and orange zest until combined and place over medium heat. Stir until it reaches the boiling point, then remove it from the heat and let it cool.

Meanwhile, preheat your oven to 300 degrees and start separating the egg yolks from the whites if you haven’t already. Whisk the yolks briefly in a medium bowl, and store the whites in the refrigerator for another use.

Once the milk and cream combination has cooled, poor it slowly into the yolks while whisking. Use a sieve to strain out the orange zest, and then pour the custard into ramekins, about 1 inch high. (The original recipe says to pour it into 8 shallow, 4-ounce ramekins, but if you–like me–have ramekins in an assortment of shapes and sizes, just make sure the custard is a similar depth in each, and monitor them while they’re baking, removing some early if necessary.)

Prepare a water bath or bain marie by placing the ramekins in a large baking pan and filling the pan with hot or boiling water deep enough to come halfway up the ramekins’ sides. Bake on a rack placed slightly lower than center for about 35 to 45 minutes, or until the centers are softly set and jiggle just a little when shaken.

Carefully remove the pan from the oven–make sure to have a level, heatproof surface nearby so you don’t have to carry it far–and allow the custards to cool in the water bath until you can reach in and remove them. Cover and chill in the refrigerator for 2 hours, and then prepare the topping–this is where the fun begins.

Sprinkle a thin layer of granulated sugar over each custard, shaking the ramekin to evenly distribute the sugar. Caramelize the sugar using a crème brûlée torch for the best results, or place under a broiler, monitoring it constantly.

Garnish with sliced strawberries and serve.

Serves 8.

September 13 2011


Cooking on Fire

Fire is primal and almost everyone in love with cooking over a wood fire has had a primal moment. Mine was this: lamb revolving slowly on a spit over burning wood in the downstairs kitchen of Chez Panisse. That was back in 1988. The look, the smell, the anticipation of the taste, but above all the simplicity of the scene took me to a place I never wanted to leave—a place where something is always turning slowly on a spit.

Years later in 2001 at Chez Panisse’s 30th anniversary, Alice Waters set up a tripod and suspended a giant copper cauldron from it to cook fish bisque over a wood fire. That was about the best soup I have ever had. Was it the smoke, the scene, the person stationed there whose sole job was to stir the pot that made it so wonderful? It was all of these plus the visual anticipation of a meal prepared so memorably.

Over the years, I’ve collected equipment for cooking over an open fire. One of my most cherished tools is my Tournebrouche by Le Capucin from France. The French have made these nifty clockwork spits for well over a hundred years. The mechanism could not be simpler: you wind the clockwork handle which turns the spit; when it winds down a charming little bell rings and you wind it up again. The Tournebroche was probably only meant for the fireplace which is how I usually use it, but I took it to upstate New York this summer and decided to try it outside. I built a fire and made spit roasted pork shoulder for pork burritos.

The 10-pound pork shoulder came from Fleisher’s, the great butcher in Kingston, New York. They were careful to leave an inch of fat on it so that it basted as it turned. I wrapped the meat in herbs from the garden and did nothing else besides rubbing it with salt, pepper and olive oil. I cranked up the Tournebrouche and the whole magical ritual began.

I cooked the pork shoulder for three hours until the crust turned beautiful dark amber. The smell was intoxicating. But don’t get me wrong; you do have to work during the cooking. You have to tend to the fire constantly moving embers and adding wood to keep an even heat under the meat. And you have to regulate the fire so it heats but does not burn.

When I took the meat off the spit my sense of accomplishment was off the charts. We had made black beans, rice, several salsas and homemade tortillas for the burritos but the pork barely made it to the table; everyone in the kitchen was picking at it. The flavor was unlike anything I remember before and the texture was as tender as if it had been slow cooked for eight hours. This lunch was one of the greatest successes of the summer and everyone who was lucky enough be there will carry the taste forever.

All I can say to friends who weren’t there is that my Tournebrouche travels well and I will gladly travel with it and do this meal or another like it again and again and again.

Cooking on Fire

A Hungry Girl

Fire is primal and almost everyone in love with cooking over a wood fire has had a primal moment. Mine was this: lamb revolving slowly on a spit over burning wood in the downstairs kitchen of Chez Panisse. That was back in 1988. The look, the smell, the anticipation of the taste, but above all the simplicity of the scene took me to a place I never wanted to leave—a place where something is...

Breaking Bread at Tavern

When I first tasted the sourdough bread at Tavern in Brentwood, it reminded me of the sourdough bread I used to eat as a child in San Francisco. The texture, flavor and consistency was almost identical.
If you’ve been a reader of this blog, you know I'm a bit of a bread snob—and I couldn’t believe that bread of this caliber was being made in Los Angeles. So I reached out to my friend, chef-owner Suzanne Goin, to see just who was doing the baking.
Goin told me his name was Nathan Dakdouk and that I might want to meet him in person to get the gestalt. Boy, she wasn’t kidding. Nathan is probably one of the most passionate breadmakers I have ever met, with a personality to match.

First, he took me into the wine cellar to show me the sourdough starter he uses to make all his breads. He affectionately calls it la Madre. He brought this starter to L.A. from Connecticut, where he had owned a bakery. A real sourdough starter is so important when making bread. Each loaf Nathan bakes is made with love and personal attention, even though he makes the bread for all of Goin's restaurants—Tavern, AOC and Lucques. He also bakes bread for the Hungry Cat, Goin’s husband’s restaurant.

The thing with any sourdough when made with a real starter is the bread isn't dead after the first day, whereas most fresh bread you buy is either stale or too hard after one day. Good sourdough should last a week—just reheat in the oven, and it comes back to life.

Nathan also makes a special AOC loaf, which is great; blueberry bread, which toasted is my favorite bread for breakfast; and a variety of others. But his sourdough is one of the greatest food finds L.A. has to offer, and I don’t hesitate to drive across town to get my loaves no matter what the traffic. 11648 San Vicente, Brentwood, 310-806-6464, tavernla.com.

Breaking Bread at Tavern

A Hungry Girl

When I first tasted the sourdough bread at Tavern in Brentwood, it reminded me of the sourdough bread I used to eat as a child in San Francisco. The texture, flavor and consistency was almost identical.
If you’ve been a reader of this blog, you know I'm a bit of a bread snob—and I couldn’t believe that bread of this caliber was being made in Los Angeles. So I reached out to my friend...
Older posts are this way If this message doesn't go away, click anywhere on the page to continue loading posts.
Could not load more posts
Maybe Soup is currently being updated? I'll try again automatically in a few seconds...
Just a second, loading more posts...
You've reached the end.

Don't be the product, buy the product!