Tourtiere with Potato Pastry

The potato crust for tourtiere was one of the delightfully, successful gluten-free adaptations of my Christmas favourites. This crust adapted from Kingston’s Chez Piggy cookbook written by restaurant and bakery owners Rose Richardson and Zal Yanovsky is amazing. We used it for the tourtiere topper at the bakery and cannot believe I have not come across something similar elsewhere. It is a bit more work having the potatoes cooked and cooled but not if you think about it with your dinner prep the night before. Since it translated so well with gluten-free flour I now use it for all my savoury crusts. It is a delight to roll and work with.

Getting everything together for the tortiere takes time and even more of it now that I move more slowly – haha – but seems well worth it when you can sit and enjoy time with family while it bakes by itself in the oven. I make a double batch and have enough for 2 dozen small tarts, a large pie and a small pie for just the two of us to try. The tarts are great for any potluck gathering because they can be served to both the allergic and non-allergic crowd without apology.

getting-ready

tortiere-with-potato-pastry – Click here for pdf version

Tortiere

  • 2 cups carrots, sliced tsp butter or olive oil
  • 1 large onion, chopped, about 1 1/4 cups
  • 1 rib celery, chopped
  • 2 cloves garlic, crushed
  • 1 1/2 lb ground pork
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp savoury
  • 1/4 tsp cloves
  • 1/4 tsp black pepper
  • 1 Tbsp fresh parsley, chopped or 1 tsp dry
  • 1 1/2 cup mashed potatoes

Potato Pastry:

  • 1 cups GF all purpose flour*
  • 1/2 cup GF bread flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 1 cup cold mashed potatoes
  • 3 – 4 Tbsp milk
  1. For the filling cook carrots in a little water until they are tender crisp, set aside, reserving 1/2 cup of the cooking liquid to add to the meat mixture later.
  2. Brown ground pork with bay leaf until it is no longer pink, then remove from pan and drain on paper towel.
  3. Cook onion in butter in same pan for about 5 minutes then add celery and garlic and continue cooking until soft.
  4. Add back pork then stir in salt, savoury and cloves with 1/2 cup of water from the carrots and continue simmering for about 20 minutes until most of the liquid is evaporated.
  5. Add cooked carrots, potatoes and fresh parsley, stirring until mixed.
  6. Cool to lukewarm while making pastry.
  7. For the pastry mix butter, flour, baking powder and salt with a pastry blender or your clean hands until lumps are the size of peas.
  8. Mix in cooled potatoes and milk to form a dough. This dough is lovely to work with.
    Divide dough into 2 pieces, roll into circles on plastic wrap to keep from sticking and line a 9 or 10 inch pie plate or 2 dozen mini tarts reserving enough for tops..
  9. Pour in cooled meat filling, wet edge of bottom crust, cover with top and seal and flute edges.
  10. Bake at 375°F about 1 hour, until crust is browned and filling is bubbling.
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Making Butter Tarts with Classic Rock 94.5

Classic Rock 94.5 hosts Nathan Marshall and Chris Fudali made the best butter tarts using my Aunt Marj’s recipe in “Anne’s Favourites” and just a little extra direction from me.

These guys are good! They say they have never made pastry before but they made it look easy. Either they are naturals or the recipe is practically fool proof or maybe a little of both!

The filling was perfect sweet and custardy even if the walnuts were whole (I neglected to suggest that the nuts be chopped). Whatever the reason my Aunt Marj would have been proud of the tarts made with her recipe.

There is still time to enter the draw to win one of my cookbooks so put in your name and pass along the information to someone else that might want to have a chance!

http://classicrock945.ca/contests/2016/11/classic-rock-94-5-bakes-butter-tarts-with-pastry-pro-anne-mann/

jason-chris-kelly

annes-classic-rock-tarts Click here for the recipe. Note this pastry is the original from my cookbook but I have a gluten-free adaptation on another post if you need it.

Absolutely Awesome Drop Biscuits (Gluten-free)

 

I have missed a nice biscuit or scone since being diagnosed Celiac so I was thrilled when a friend brought the Garlic cheese biscuits made with Betty Crocker’s Biscuit Mix https://annesfavourites.ca/2014/10/22/almost-famous-cheddar-biscuits-gluten-free/ .These are so good you do not have to make a wheat version for company! I immediately tried a homemade version of the same with my regular all purpose flour mix but they were very disappointing. Also tried my own recipe for biscuits with a gluten-free mix and they also fell short of my expectations and of course I searched the internet for other people’s ideas for biscuits and none was up to scratch but these…….ARE!!

Biscuits

I revamped my Bread flour mix based on the past year’s experiences and used it with a little extra potato starch but I think the real trick is using the eggs in place of some of the milk. The buttermilk definitely adds an extra element of flavour but I plan to try them with soured milk when I use up all my buttermilk. I’m thinking if it makes a difference I will freeze the buttermilk in correct quantities for this mix.
I am giving you the recipe for the plain drop biscuits and the garlic cheese biscuits. Either is a great complement to a hearty soup meal.
Enjoy 🙂
I have successfully adapted this recipe to Grace Gammie’s Scones and will try to get that posted tomorrow so you can treat your Valentine this week-end to an afternoon tea or use them as a delicious addition to brunch.

Plain Drop Biscuits Click here for PDF version https://www.dropbox.com/s/xmqps5zrmxb61at/Drop%20Biscuits.pdf?dl=0

2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
1/2 cup raisins, shredded Cheddar or mixed peel (optional)

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper. Bake in a 425°F oven for about 12 – 15 minutes until the biscuits are lightly browned and barely give when pressed on top.

Makes 13 – 15 two inch biscuits

*Bread Flour Mix

2 cups sweet rice flour
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
1/2 cup potato starch
1/2 cup millet flour

ALWAYS whisk or shake together before measuring.

Garlic Cheese Biscuits

Biscuits:Click here for PDF version https://www.dropbox.com/s/ebivagb6jzfj8tv/Garlic%20Cheese%20Biscuits.pdf?dl=0
2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
2/3 cup cheddar cheese, shredded
Topping:
1/4 cup butter, melted
1 clove garlic, crushed or 1/4 tsp garlic powder
2 Tbsp fresh or frozen chopped parsley or 1 tsp dried
1/3 cup shredded Cheddar cheese

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper.
  • Bake in a 425°F oven for about 12 minutes until the biscuits are lightly browned and barely give when pressed on top.
  • Mix melted butter, garlic and parsley and brush on hot biscuits.
    Sprinkle with remaining cheese and return to oven for 2 – 3 more minutes until cheese is melted.
    Makes 13 – 15 two inch biscuits

Anne’s Favourites

Grandma’s Favourites

I wish to extend my apologies for letting my blog registration expire for a week at the end of November and hope nobody was looking for a recipe during that time.

Quality Control

Today I am so excited to share with you a very special baking experience, making cookies with our first grandchild! Sporting an apron purchased at the Lucknow United Church bazaar, Davis helped Grandma make peanut butter cookies and decided that it was good and Grandma was thrilled!
If you are able to eat peanut butter, try these cookies, and if you are not, try the “Six-in-one” Recipe that follows and is always a hit with children. I was having difficulty deciding which to make when I was visiting in Calgary!

 

Peanut Butter Chocolate Chip Cookies

I adapted this recipe from one I found in a Gourmet magazine in 1986 and they are the best.

  • 1 cup butter or margarine
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups GF all purpose flour
  • 1 tsp xanthan gum (omit if using wheat flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate, chopped, about 5 oz
  • 2/3 cup salted peanuts, chopped
  1. Beat butter, peanut butter and both sugars until smooth, being careful not to over mix.
  2. Add eggs, one at a time, and vanilla, beating until incorporated.
  3. Sift in flour, xanthan gum, baking soda and salt until combined.
  4. Stir in chocolate and peanuts until evenly distributed.
  5. Roll into 1 inch balls (or 1/2 inch for toddler size cookies) and place on lightly greased cookie sheet. Flatten lightly with fork in a crisscross pattern.
  6. Bake at 375°F for 8 to 10 minutes (less for smaller cookies).
    Makes 4 1/2 dozen cookies

1st Baking with Grandma

Six-in-one Cookies

Brandied Peaches

Don’t miss the opportunity to try this super simple, yet elegant dessert! So easy to do for one or two or a crowd! Just cut one peach for every person and adjust the sugar, butter and brandy quantities accordingly. You will still be thinking about how delicious they were the next day!

Brandied Peaches

  • 2 peaches, peeled and sliced*
  • 1 Tbsp butter
  • 1 1/2 Tbsp brown sugar
  • 1 tsp brandy (I think you could use 1/2 tsp vanilla if you do not have brandy)

Melt butter in a frying pan over medium heat and add sliced peaches and cook for several minutes until warm.

Add brown sugar and continue cooking until most of the liquid is evaporated and sugar syrup is thick.

Remove from heat, stir in brandy and serve over vanilla ice cream. ENJOY! There are not many things I do not think are improved by a dollop of whipped cream but this stands alone and the only reason I would top with cream would be for appearance or to use some leftover.

*fresh are delightful but do not be afraid to try frozen or canned in the off season!

Best Banana Muffins – Vegan style

These banana muffins never disappoint! I adapted this lower sugar version of the Muffin Mania Banana Muffins in the 80’s and have been making them probably every month since in one version or another. When I had to switch to gluten-free flour they made the transition almost seamlessly. With my flour mix and a teaspoon of xanthan gum I am not afraid to take them to the shop for coffee break (especially if I make the chocolate chunk version). So when my niece was coming for a visit and I had some nice ripe bananas (the secret ingredient) I thought I would try them with a flax egg substitute to suit her vegan diet. I was not disappointed – they were great with fresh and dried cranberries for added flavour. I would make these if I were out of eggs anytime!

Vegan Banana Cranberry Muffins – for pdf version click here Vegan Banana Muffins

1 Tbsp ground flax seed*
2 1/2 Tbsp water *
1 1/2 cups all purpose gluten-free flour
1 tsp xanthan gum
1/2 cup white sugar
1 tsp GF baking powder
1 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed, about 1 1/4 cups
1/3 cup margarine or butter, melted
3/4 cup fresh, frozen or dried cranberries or combination

* the flax and water replaces one egg – if you are not vegan you may use an egg instead

  • Whisk water into flax seed in a small bowl and let sit while preparing rest of ingredients (at least 5 minutes) until thickened.
  • Sift flour, xanthan gum, sugar, baking powder, baking soda and salt in a bowl.
  • Stir flax mixture and margarine into bananas until blended then pour over sifted dry ingredients.
  • Add cranberries and mix until evenly distributed.
  • Fill paper-lined muffin pans using a 1/4 cup measure or a 2 1/4 ounce scoop for 9 large muffins or a 7/8 oz scoop for 30 mini-muffins.
  • Bake at 365°F for 25 minutes (less for mini-muffins)until muffin springs back when lightly touched.

Triple Chocolate Cookies

If you are looking for a gluten-free cookie to make this March break and you like a little chocolate then these Triple Chocolate Cookies should be a hit. They took very little experimentation to come up with a gluten-free version of the original recipe. I just switched my gluten-free all purpose flour mix for both the wheat flours and added 1 teaspoon of xanthan gum and 1 Tablespoon of sour cream.

I made a double batch so I could share but they were so good they disappeared before they could be delivered to the deserving parties!
IMG_9861

Triple Chocolate Cookies Triple Chocolate Cookies GF2014
These are a hit with the chocolate lovers and I have found they disappear quickly from a plate of assorted cookies. You can bring these to a party and not have to apologize for being gluten-free!

1 cup margarine or butter or a mixture
3/4 cup brown sugar, packed
1/2 cup white sugar
1 egg
2 tsp vanilla extract
1 tsp instant coffee granules (optional)
2 Tbsp sour cream, yogurt or milk
2 cups GF all purpose flour
1 tsp xanthan gum
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate pieces
1 cup semi sweet chocolate pieces
1/2 cup pecans, chopped

• Beat margarine with both sugars until smooth, being careful not to over mix.
• Add egg, vanilla, coffee and sour cream, beating until incorporated.
• Sift flour, xanthan gum, baking soda, salt and cocoa powder into sugar mixture and beat until smooth. .
• Add white and dark chocolate and pecans, stirring until evenly distributed.
• Drop by dessert spoon or 7/8 oz scoop onto an ungreased cookie sheet and flatten slightly with the palm of your hand.
• Bake for 10 -12 minutes at 365°F.
• They are done when the tops begin to crack and centres are somewhat set but still a little soft.
• Hide until needed!

Makes 3 1/2 dozen cookies
Anne’s Favourites, Food for the Heart and Soul