Great Gluten Free Chocolate Cookies for Passover or Anytime

This recipe was originally published by New York Magazine. They are easy to make and delicious.

Flourless Chocolate-Walnut Cookies

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• By Robin Raisfeld & Rob Patronite 
• Published Apr 13, 2008

Illustrations by John Burgoyne (Photo: Kang Kim)

The annual Passover abstention from flour need not be so abstemious, as François Payard demonstrates in this recipe for chewy, gooey chocolate-walnut cookies. Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties, available at Payard’s Upper East Side pâtisserie and featured in his new book, Chocolate Epiphany (Clarkson Potter; $35).

François Payard’s Flourless Chocolate-Walnut Cookies

2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

Skillet Corn Bread

I'm fascinated by old recipes handed down by one generation to the next; the kind with 5 or so ingredients put together using a simple method resulting in a superb authentic  product.

I found this version for making cornbread, in a wonderful book about American cooking called Serious Pig. Written by John Thorne with Matt Lewis Thorne and published in 1996, by North Point Press, The book is a gem, a compendium of articles written about the joys of American regional cooking and eating.

For clarification, I am posting part of the discussion that goes along with the recipe. This fragrant, crusty cornbread, of only 7 ingredients,  is a breeze to make. My preference for the fat, is to use bacon fat from a good smoky bacon..I keep this rendered fat in a can in the frig after making bacon for breakfast.

Skillet Cornbread
(makes one 8-inch cornbread)

Because the method for baking this cornbread in a cast-iron skillet differs somewhat from the one utilizing a nonstick skillet, first-time bakers using a cast-iron skillet shoulf first read throught the seasoning and baking notes on pages 365-66. Note that the trick is to get the cast-iron skillet very hot before adding the batter. To accomplish this, we put it----with it's fat or oil in the oven when we first turn it on so that they pre-heat together


Bloggers Note: Use the very best stone-ground corn meal you can buy.. Thorne states his preference for white cornmeal and suggests a number of rural suppliers,(write me if you want that list). So far I have only made it with a good yellow stone-ground meal and I've been quite satisfied. I suggest if you do not own an 8-inch cast iron pan you buy a pre-seasoned one from Lodge 
http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp


4 ounces (about one cup) stone-ground  corn meal
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon sea salt
1 large egg
3/4 cup buttermilk
1 tablespoon lard, rendered bacon fat or peanut oil

Preheat the oven to 425 degrees Farenheit
Measure dry ingredients into a bowl and give them a couple of turns with a whisk to mix them thoroughly and break up any lumps. Break the egg into a separate bowl and whisk gently. Add the buttermilk, whisking to blend.
Five minutes before you are ready to bake the cornbread, put the fat (or peanut oil) into an 8-inch ovenproof skillet (heavy-gauge aluminum with a non-stick surface or well-seasoned cast iron) and place in hot oven.
At about the 4-minute mark add the egg and buttermilk mixture to the dry ingredients, whisking just to blend. A minute later --- at the 5-minute mark ---take the (HOT!) skillet from the oven and carefully swirl the almost-smoking fat around the bottom and up the sides, making sure to coat any rivets attaching the handle to the pan. If using a nonstick skillet pour the excess fat into the batter ---it will sizzle ---and give it all a quick whisk. Then scrape the batter into the skillet with a rubber spatula.
Return the skillet to the oven and bake the cornbread for about 20 minutes, or until well set and golden brown. Remove from the oven and quickly invert onto a cutting board with a confident flip. Cut into wedges and serve.

Cooks Notes. The amount of salt will depend on the saltiness of the fat you use-- and what the cornbread will be eaten with.


Blogger's Note...there are more notes about adding various other small quantities of flours but I have omitted these as adding other flours does not result in a product that is gluten free. Thorne's eating notes suggest splitting a wedge of hot bread and filling with grated Vermont chedder..which is in fact wonderful served with a salad making a tasty light meal. I also find it good with a good meatsauce or as a starchy side.

Why Wheat Makes You Fat

This is an informative article suggesting that it is wheat that is a big contributor to obesity.

http://www.huffingtonpost.com/dr-mark-hyman/wheat-gluten_b_1274872.html

CookingGoodAndEasy Redux

Greetings friends and cookers,

Almost a year ago, somewhat overwhelmed by the effort of writing this blog. I stopped.

Now after making many new discoveries resulting in a 360 degree change in  my diet, I feel as if I can once again offer some tips and recipes about cooking with little fuss and satisfying results.

 From eating  foods prepared with the least amount of fat, I am now eating more protein and more fats, (coupling higher fat and gluten free eating has dramatically lowered my cholesterol! go figure!). Since good food is good food and not everyone thrives on a particular diet, there will still be gluten in some recipes..just lots less.

 I will be putting up a link to an article about wheat that was published on the Huffington Post, describing the development of our modern day wheat and some theories suggesting that gluten intolerance is a growing problem.

I invite you to be an participant of this blog. Send me recipes, links and information. Each of us has a favorite easy recipe, or a tip to share.  The blog would be so much  richer for your participation!

With all good greetings for the upcoming holidays,

Gail