Rice Flour

Rice flour is an alternative flour to gluten flour made from wheat, barley and rye.  Often rice flour can be substituted in recipes calling for wheat flour, however the taste and texture may be altered.  Rice flour has less protein that wheat flour.  Rice flour is higher in carbohydrates and lower in fiber that wheat flour.  Both flours are low in fat.  Wheat flour has more protein.  Rice flour is higher in calories.

Rice flour can be made from white rice or browning rice.  The fineness of the flour can be different from wheat flour.  All flours can have different grades of fineness.

Try using rice flour in pancakes and waffles, muffins, cakes, bread, cookies, thickening in soups and sauces, and batters for deep frying.

This Week’s Challenge – Experiment with rice flour

            Try substituting rice flour for all-purpose flour in a recipe.  Decide on a recipe.  Research online for suggestions to help with using rice flour for a substitute.  What were your results?  How was the recipe different?  What did you like about the substitution and what did you not like?  Would other alterations like, more salt, have helped the result?  Remember to record your findings in your journal.

Tip for this Week -  Rice flour

            Rice flour has less protein that wheat flour and can be drier.  It is recommended to and more eggs to baking with rice flour.  Often more liquid is needed, but let the batter set for a few minutes to absorb the liquid before adding more.  Sometimes more salt or baking powder are needed.  It depends on what you are making with this substitution.

This Week in Punkin’s Kitchen

Lemon Cream Cake with Rosewater Glaze

Lemon Cream Cake

½ C     Butter, unsalted at room temperature

2 C      Sugar

4          Eggs

2 C      Rice Flour

2 t        Baking powder

½ C     Cream or buttermilk

1 T       Lemon peel, grated

1 T       Lemon juice

1 t        Vanilla

Glaze

1 C      Water

¾ C     Sugar

1 t        Lemon zest

1 T       Rosewater

The ingredients

1.    Cream the butter and sugar.

2.    Mix in the eggs.

Dry ingredients added to the egg mixture

3.    Add the rice flour and baking powder.

4.    Add the cream, lemon peel, lemon juice and vanilla.

Liquid ingredients added.

5.    Pour into a prepared tart pan.

Mix gently.

Spread in a prepared tart pan.

6.    Bake at 325 degrees 20-30 minutes or until a toothpick comes out clean.

Allow to cool.

7.    Allow to cool while you make the glaze.

8.    In a small saucepan, add the water and sugar.

Bring to a boil and stir to dissolve the sugar.

9.    Over medium heat, bring the mixture to a boil.  Boil one minute.

10. Remove from the heat and add the lemon zest.

Add the lemon zest.

11. Stir to cool about 1-2 minutes.

12. Add the rosewater.

13. Poke holes with a fork into the cake.

Slowly add the glaze allowing the cake

to absorb all the glaze.

14. Pour the glaze slowly over the cake a little at a time until all the glaze is added.

The lemon zest show be visible on the surface of the cake.

Fish of the Week

Fish & Chips with Rice Flour Batter

2 lb.     Cod Filets

            Vegetable or Canola oil

New potatoes, tri color, sliced

Salt

1 C      Rice flour

1 ½ t   Baking powder

1 t        Salt

            Pepper to taste

1 oz.    Beer

The ingredients

1.    In a heavy frying pan or Dutch oven, add 2-4 inches of oil and heat on high heat.

2.    Wash and scrub, the new potatoes and slice with a knife or crinkle cutter and sprinkle with salt.

I chose to make crinkle chips.  This an old

cutter that I use to cut vegetables and fruit.

I like using different colors to make the dish interesting.

3.    When the oil is hot about 425 degrees, add the potatoes and fry until golden brown.

4.    In a small bowl add the rice flour, baking powder, salt and pepper and blend.

Stir the flour to distribute the seasonings.  This

is a good place to experiment with other seasonings.

5.    Dredge the cod fillets in the flour mixture and set aside.

Add the beer and blend.  The bear will eventually stop foaming.

6.    Add one tablespoon oil and the beer to the flour mixture and stir.  Allow to set to thicken.

7.    When the potatoes are done, remove from the oil to drain on paper towels and sprinkle again with salt.

8.    Drip one filet into the batter and drop into the hot oil.

When the potatoes are done, remove them from the oil

and place on paper towels to drain.  Sprinkle well with

sea salt.  Dredge to cod in the batter and add the cod to the

same oil used for the potatoes.

Add caption

9.    Continue with the other filets until the pan is full.  Do not crown the filets, they should not be touching.

10. Cook until lightly browned on one side and turn to brown the other side.

11. Remove each fillet when done to drain on paper towels.

12. Serve with tartar sauce, cocktail sauce or my favorite Sriracha ketchup.  Also malt vinegar or fresh lemon go well with this.

Note: the rice flour texture is a little different.  It will not turn dark brown, a beautiful light golden brown.  It will be a little more crunchy.  It is hard to get it to stick to the fish, so there may be patches of naked fish.

Happy cooking!

Entertaining Extras

            Any little added touches are entertaining extras. It can be as simple as place names that can be taken home or printed menu of the dinner.  An extra could be a way of marking the wine glasses to distinguish which glass belongs to whom with a glass charm or ribbon.  The important thing to remember with extras is to personalize each guest.  Extras can be part of the table, part of the appetizers and cocktails before dinner, or it can be a parting gift or remembrance.  I was taught not to let guests leave empty handed.  It can be a gift, a memento or leftovers.

 

            The extra should be something that fits the occasion.  It is fun to have music that fits the occasion, like Mariachi music for Cinco de Mayo or French folk music for a French dinner, patriotic music for the Fourth of July.  When planning a cultural meal, I like to research how the meal is served, courses, etc.  It may be fun to serve a Japanese dinner on the floor with pillows around the coffee table.  Have some Japanese folk music playing and the guests can take home a fan and chopsticks to remember the night.

 

            Extras can reflect your interests or hobbies.  Some hosts like to provide entertainment, like games after the meal or a movie to watch together.  Other hosts leave it up to the guest to entertain each other.  Look at your guest list, would your guest enjoy some type of entertainment or would they rather sit around and talk and joke?  If entertainment is in order, what would complement the occasion?  Sometimes the occasion can fit around the entertainment, like a Super Bowl Party or Academy Awards night.

 

Extras can be something to remember the night.  A small parting gift, like homemade jelly or a bundle of cookies are appreciated gifts.   A memento of the night, like a printed copy of the menu or small table decoration fitting the theme of the evening, are easy to make in advance for you guests to take home with them.  It can be something from the store, but I find a homemade gift more meaningful.  It can be related to your theme.  Sometimes I print the menu on special stationary for the guest to take home.

 

Give some thought to extras for your occasion.   They can be simple or elaborate, but the message they give is that you care about your guests.  You want them to feel comfortable, yet special.  It is a part of entertaining that is often overlooked.

 

 

This Week’s Challenge – Easy Challenge

1)    This week review your journal, notes or any records you have been keeping.  Think about your results.  Make notes on your progress.  Have you tried to perfect a recipe or technique?  How is it going?  Are you happy with the results?  Do you need to keep working on something?

2)    Then make a plan of action.  What do you want to work on next and how are you going to do it?  What steps need to be accomplished? How long will it take?

3)    Execute and present your plan of action.  Once you are satisfied with your project, use it while entertaining, or make a gift of it to your family, friends, neighbors or for work.

 

Tip for This Week -  Making bread crumbs

 

            Crumbs can be made from any flour/bread product.  Bread crumb are usually used for savory dishes.  They are easy to make out of any kind of bread or crackers.  Crumbs are used for breading foods before frying, but also to thicken soups and sauces.   They can be used as binders in meatloaf and meatballs.  Bread crumbs are usually made out of dried, stale bread.  Because the bread is dried, the crumbs will absorb flavors.

The ingredients.  Dried herbs can be
added or other seasonings.

I used French bread crusts.  Any old, stale,
dry bread will do.  Dry works best so the
crumbs will soak up flavor in your recipe.

Put the bread in the bowl of a food processor
with the blade and pulverized into the desired
coarseness of the crumbs.

These are the crumbs.  Store in an
air-tight container or Ziploc bag.  The
crumbs can be stored until use.  I prefer
to keep them in the freezer.

This is the coarseness of the crumbs

 

           

This Week in Punkin’s Kitchen

 

Chicken Cutlet

The ingredients

The pounded chicken cutlets

A bowl of flour, one of egg wash, and
one of homemade bread crumbs

I seasoned the cutlets with herbes de
Provence,  The recipe is posted on
January 31, 2016

Cover the seasoned cutlet in flour.

The cover in egg wash

Then cover in bread crumbs.  I sometimes
use Panko crumbs.

Place the breaded cutlet in the hot oil. 
I usually use canola or olive oil for this.

Fry until golden brown on one side.

Turn and fry until golden brown on the other side.

Drain on paper towels.

Serve warm.  This cutlet is served with
mashed potatoes and a vegetable medley
of squash, bell pepper, tomato and celery.

Other types of meat and fish can be made into cutlets or breaded.  Also different kinds of crumbs can be used, like  Panko, cracker, potato or other chips, and cornmeal.  Check out the posting on September 7, 2015 for more tips on breading.





print recipe

Chicken Cutlets

by Unknown August-6-2016

Other types of meat and fish can be made into cutlets or breaded. Also different kinds of crumbs can be used, like cracker, potato chips, and cornmeal. Check out the posting on September 7, 2015 for more tips on breading.

Ingredients

• Two Chicken breasts, cut in half and pounded ½ inch thick
• 3/4 C Flour
• 2 Eggs, beaten
• 2 T Water
• 3/4 C Bread crumbs
• Seasoning of choice
• Oil for frying

Instructions

1. Cut the chicken breasts in half and place in a large Ziploc baggie. Pound to ½ inch thickness.2. Season the chicken breasts and set aside.3. Heat oil in the frying pan. Use a frying oil like vegetable, canola, corn or olive oil. The oil should cover the bottom of the pan to about one inch.4. Place the flour in one small bowl or pie plate.5. Place the beaten egg and water in another bowl.6. Place the bread crumbs in a third bowl.7. When the oil is hot, take a seasoned breast and cover it with flour on both sides.8. Dip the cutlet in the egg mixture to cover the cutlet.9. Then cover in the bread crumbs.10. Place in the hot oil.11. Bread the other chicken cutlets and add to the frying pan.12. When the cutlets are golden brown on one side turn them over to fry the other side.13. Drain on paper towels to remove the excess oil.14. Serve warm with dipping sauce or lemon wedge.

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 4 servings

Lemon Meringue Pie

The ingredients

In a heavy pot add the sugar and
cornstarch.  Whisk to blend
 

Grate rind off two lemons. 

Then juice the lemons.  I usually add
 the rind to the juice.

Separate the eggs with the yolks in a small
dish and the whites in a medium mixing bowl.

Add the water to the sugar mixture and
place over medium low heat.

Heat stirring constantly until the mixture
thicken and boils.  Boil one minute.

Beat the egg yolks.  Temper the egg yolks by
adding a tablespoon of the hot sugar mixture
and quickly stir to blend.

 

Add the tempered egg yolks to the sugar mixture.

Stir to blend in the yolks.  Cook one minute.

Remove from heat and add the butter, lemon juice
and rind.  Continue to stir to release steam
and cool the pie filling.

A little food coloring can be added at this point.
I usually don't add any.

Baked pie shell

Pour the cooled filling into the pie shell.  Set
aside to cool while you make the meringue.

Beat the egg whites at high speed.



When the egg whites begin to foam, add
the cream of tartar or arrowroot.

Continue beating.

Slowly add the sugar a tablespoon at a time,
beating after each addition, until
all the sugar is added

Continue beating until soft peaks can be formed.
The meringue should be white and glossy.

Vanilla can be added.  It may turn the meringue
off white or you can use clear vanilla.

Top the pie with the meringue and spread
evenly.  Peaks can be formed.  Place in a hot
oven to brown.

Watch this very closely.  It will brown fast.
I usually check it every minute and turn the
pie as needed for even browning.

If done correctly, the filling should keep
its shape when cut.

 

print recipe

Lemon Meringue Pie

by Unknown August-6-2016

This is the old fashioned way my grandmother taught me. Some cooks use a double boiler. This isn't necessary if you closely watch and continually whisk the filling.

Ingredients

• One Baked pie shell
• 1 C Sugar
• 5-6 T Cornstarch
• 1/8 t Salt
• 2 C Water, cold
• 3 eggs, separated
• 3 T Butter
• 1/3 C Lemon juice, fresh squeezed
• 2 t Grated lemon rind
• 1/4 t Cream of Tartar
• 3 T Sugar
• 1/2 t Vanilla

Instructions

1. In a heavy saucepan combine the sugar, cornstarch, and salt. 2. Gradually add the water whisking constantly. 3. Cook over medium low heat, stirring constantly until it thickens and becomes translucent. 4. Remove from the heat. 5. Beat the egg yolks in a small dish.6. Pour a little of the hot mixture (about a tablespoon) over the eggs and beat, then add to the hot mixture and cook one minute stirring constantly.7. Remove from the heat and beat in the butter, lemon juice and rind. A few drops of yellow food coloring may be added if desired. 8. Cool by gently stirring to release steam. 9. Pour into the pie shell. 10. Preheat the oven at 350 degrees. 11. Make the meringue. Place the egg whites in a clean grease free bowl.12. With an electric mixer whip the egg whites until frothy.13. Add the cream of tartar and continue beating. 14. Beat in the sugar ½ t at a time. Do not over beat. 15. Beat in the vanilla. 16. Whip until the egg whites are stiff but not dry. Peaks formed into the meringue should lean over slightly. 17. Cover the top of the lemon pie filling with the meringue. 18. Bake 5 minutes or until the meringue is toasted the desired amount. Watch carefully, it can burn quickly.

Details

Prep time: 40 mins Cook time: 1 hour Total time: 1 hour 40 mins Yield: one 9" pie

Salad of the Week

Cottage Cheese and Tomato Salad

The ingredients.  Cottage cheese with
chives, cherry tomatoes and salad greens

The cottage cheese.  I accidently bought cottage
cheese with chives.

The cherry tomatoes cut in half.  I didn't
have a cucumber,

Mix to blend

Any salad greens will work. I used baby lettuce greens,

Serve with the cottage cheese mixture on the
greens.  No need for dressing.

I serve this with slices of Tuscan melon.

 

print recipe

Cottage Cheese, tomatoes, and Cucumber Salad

by Unknown August-6-2016

This is a light summer salad, perfect if you are watching what you eat.

Ingredients

• 16 oz package Cottage Cheese
• 1 pint package Cherry tomatoes, halved
• 1 C Cucumber, diced
• Herbs, fresh chopped
• Greens of choice

Instructions

1. In a medium mixing bowl, add the cottage cheese.2. Cut the cherry tomatoes in half and add to the cottage cheese.3. Add the diced cucumber.4. Add the fresh, chopped herbs5. Stir to blend.6. Serve on a bed of salad greens of your choice.

Details

Prep time: 13 mins Cook time: Total time: 13 mins Yield: 3-4 servings



Happy Cooking!