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Fancy GF Toasts for Cheese

by natashasajeLeave a Comment on Fancy GF Toasts for Cheese

We were in Wolfville, Nova Scotia, without a kitchen, and wanted to try local cheeses. The cheese shop was out of baguettes, so we bought crackers. A 100 gram (3.5 ounces) package of “Fine Cheese Company Toasts” cost about $10. They were good despite being due to “expire” in December 2025. At home, I used the ingredient list to make my version, approximately using a small fois gras loaf pan, and two mini loaf pans. The first step is a simple quick bread dough. Bake it in pans or a pan, then cool and freeze. When frozen hard, slice thinly, and bake the slices again on low to make them crisp.

These are so delicious we ate them like cookies. but cheese complements them with creamy fat. In my quest for better nutrition, I made the crackers high fiber, whole grain and gluten free.

cheese toast slice

For about 70 thin slices… 1.5 inch squares, I baked the loaves in three small pans, but you could bake (longer) in a full size pan and cut the slices into quarters. Next time I’ll weigh the finished slices to compute how much a batch “is worth”–my guesstimate is 600 grams, or $60 worth of FRESH crackers.

2 cups buttermilk (I added buttermilk powder to regular milk)

3 Tbs. sugar

2 Tbs. psyllium husk

1 cup (140 grams) sprouted buckwheat flour

1 tsp. baking soda

1/2 tsp sea salt

2/3 cup sesame seeds (I used unhulled because that’s what I had.)

2/3 cup raw sunflower seeds

2/3 cup raw pistachios, whole is fine

2/3 cup finely chopped dried apricot (I used Trader Joe’s “soft apricot”)

Whisk buttermilk with sugar, salt, and psyllium husk. The husk adds fiber and opens up the crumb, making the final product less dense and quicker to crisp. (I did not add oil because it was the last ingredient on the package list, meaning there was very little of it anyway. )Whisk in flour and baking soda, then stir in the seeds, nuts, and fruit. Spoon into loaf pans that have been greased and floured (I use baking spray with flour–for someone with celiac disease, use a parchment sling in the pan instead.) Bake at 350 (my convection oven reduces that to 325) for about 25 minutes for small pans, maybe 45 for one large loaf pan. Loaves are done when a pick comes out clean. Unmold after a few minutes to finish cooling on a rack. When completely cool, wrap well and freeze.

When you are ready to bake the slices (you don’t have to re-bake the entire batch at once, especially if you use small pans), use a sharp knife or cleaver to cut 1/8 inch slices and place on a baking sheet (no parchment necessary). Bake at 300 degrees (I used convection again, because the fan keeps the heat even) for about 25 minutes. Slices should be light golden brown and crisp. They crisp further upon cooling.

Other flavor combinations: cherry and hazelnut, fig and almond, cranberry and pecan.

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Salted Caramel Hot Fudge Sundae with Caramel Corn

by natashasajeLeave a Comment on Salted Caramel Hot Fudge Sundae with Caramel Corn

We discovered this dessert at the JG Grill (now named something else and with a different chef) in the St. Regis resort in Deer Valley, Utah, reachable by funicular so getting there felt like an adventure. The dessert hits various flavor and texture notes and the components can be made separately over several weeks. Of course Salted Caramel Ice Cream, Hot Fudge Sauce, and Caramel Corn can also be purchased, but they are not difficult to make. For each component, adjust the salt to your taste.

Salted Caramel Ice Cream

For the ice cream (you will need a powerful blender), I use (about) 8 ounces of raw cashews, 3/4 cup of sugar, 3 cups of half and half, 2 TBS of cream cheese, 1/2 tsp guar gum. Simmer the cashews in filtered, lightly salted water until soft, about 1/2 hour; they give the ice cream more body (and protein). Let cool and drain. Burn the sugar into caramel in a medium saucepan until it’s the color of mahogany. Remove from heat. Add two cups of half and half and let the mixture sit over very low heat until the caramel is dissolved, stirring now and then. This might take 30 minutes. Whisk in room temperature cream cheese. (It’s OK if it’s a bit lumpy.) Add 1/2 tsp. salt and 1 tsp. vanilla and 1/2 tsp. guar gum. (You can also emulsify the ice cream with six egg yolks, cooked into a custard with the cream and caramel, and leave out the guar gum and the cream cheese.) Drain the cashews and put them in a blender along with the last cup of half and half; blend on high until perfectly smooth. Add the caramel mixture and blend again until smooth. Taste to see if it needs more salt. Chill until very cold. Then churn in an ice cream maker, and pack into containers–this makes 1 1/2 quarts. Remove container from freezer 15 minutes before scooping the ice cream. Lasts at least a month in the freezer.

Caramel Corn

For the caramel corn, you’ll need 3 quarts of popped corn (made from about 1/3 cup raw kernels). I use a hot air popcorn maker. There are different ways to make caramel coating for the corn. Here’s one, adapted from the NYT: combine 1/2 cup corn syrup, maple syrup, or other invert sugar (agave, honey, golden syrup, brown rice syrup, etc.), with 1/3 cup sugar, 2 TBS molasses, and 6 TBS of butter in a medium saucepan. Simmer for about 8 minutes or until it thickens. Add 1/2 tsp salt, 1 tsp vanilla extract, and 1/4 tsp baking soda. With utensils, combine the hot caramel (which will burn your bare hands) and the popped corn as completely as possible. Spread the corn on parchment-or silicone-covered cookie sheets and bake (convect is best) at 300 for about half an hour, stirring occasionally. The corn will crisp upon cooling and it stays crisp for about a week, if kept air tight.

Hot Fudge Sauce

For the hot fudge, combine 1 cup heavy cream, half and half, or evaporated milk; 2 TBS butter; and 1/2 cup sugar; and 1 TBS molasses; 1/2 tsp salt and simmer until smooth. Whisk in 1/2 cup Dutch process cocoa, turn off heat, then whisk in 4 ounces chopped bittersweet chocolate. This reheats well in a microwave or water bath and lasts several weeks (if you can avoid taking a spoon and just eating it).

To serve, place a few tablespoons of warm fudge sauce into the bottom of coupes or bowls, add scoops of ice cream, then top with caramel corn (and more fudge sauce and whipped cream if you like). At the JG Grill, the fudge sauce was on the bottom of the bowl, a surprise that encouraged scraping.

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Roasted Tofu and Cauliflower Salad with Cilantro, Cashews, and Avocado

by natashasajeLeave a Comment on Roasted Tofu and Cauliflower Salad with Cilantro, Cashews, and Avocado

I’ve been making variations of this dish since an episode of Milk Street featured roasted cauliflower steaks topped with a garlic, lime, cilantro and cashew sauce. Calling a vegetable a “steak” lends it a certain gravitas, but let’s be real. Guests did not eat the spine of the vegetable, so the “steaks” were wasteful, requiring two cauliflower heads to serve four people. Moreover, the original dish is protein-poor, with only cashews for protein; it required a half can of adobe peppers in sauce (look at the ingredients-ugh), and it called for a lot of oil.

Over the years my version of the dish has evolved into a more frugal, more satisfying, and easier main dish salad. I roast the tofu (marinated in soy and balsamic, lightly coated in oil) at the same time (different sheet pan) as the cauliflower pieces tossed with hot pepper flakes, salt, black pepper, smoked paprika and oil. Yes, to get a good char on cauliflower the pieces should be flat, but that’s not the best part. That honor goes to the lime-garlic-cilantro salsa. (Don’t bother making this if you don’t like cilantro.) Fresh avocado provides a contrast in textures and more nutrition. Roasted tofu gives it protein staying power. Pumpkin seeds add even more protein.

1 head cauliflower, sliced and pieced

1 lb of firm tofu, drained, pressed, and marinated in 2/3 soy sauce and 1/2 balsamic vinegar.

about 3 tablespoons of vegetable oil–I used avocado

salt, smoked paprika, black pepper, hot pepper flakes

I bunch cilantro, chopped very coarsely

3 fat cloves of garlic, grated

5 or 6 limes, juiced with some rind grated too if you like

6 ounces of roasted cashews, coarsely chopped

2-4 avocados, diced

pumpkin seeds, optional

  1. Press, cube, and marinate the tofu.
  2. Coat the cauliflower in oil, salt, smoked paprika, black pepper and hot pepper flakes. Start with 1 tsp sea salt and 1 tsp smoked paprika.
  3. Photo above is of the two pans before going into the oven. Contents will shrink a bit during roasting. Roast tofu and cauliflower on separate sheet pans in a hot–400 degree–oven, switching pans half way through and stirring if needed. Both should be done after 25 minutes, but ovens vary. The cauliflower should be tender all the way through and crisp-ish in some places. The tofu should be a bit crusty on the outside.
  4. While cauliflower and tofu are roasting, make the salsa: Juice the limes and grate the garlic into the juice. This will tame the raw garlic flavor.
  5. Chop the cilantro and toss with everything else. Dice the avocados just before putting the salad together. (Or, more trouble, blanch avocados before cutting to disable the enzyme that turns the flesh brown.) Add pumpkin seeds for even more protein and texture. Taste for seasoning–it might need more lime or salt or pepper. I store the salad in the refrigerator with everything except the avocados, and it tastes fine the next day or even the one after that. But best at room temperature. We serve this on a bed of arugula.
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Thanksgiving: Easy Pecan Tart

by natashasajeLeave a Comment on Thanksgiving: Easy Pecan Tart

If you love pecan pie, but dislike sugary-gummy filling, try this tart. The frozen puff pastry is a time saver. A layer of unsweetened chocolate cuts sweetness and also gives the tart enough body to eat out of hand, like a cookie. Serves 10-12.

Prepare tart pastry:

Use ½ lb. defrosted but still cold butter puff pastry (half of one Trader Joe’s package; Dufour comes in a 14 ounce package, which means your tart will be slightly smaller). With a bit of flour, roll out more thinly to a  larger rectangle, making the new rectangle approximately two inches longer and two inches wider than the original. Keep the pastry on parchment (re-use the one it came in but turn the pastry so it fits).

With a knife, score  (don’t cut through) a smaller rectangle, creating a ¾ inch-1 inch rim for the tart. Prick the middle all over with a fork. I have in the past taken the trouble to blind bake with pie weights, but it’s not worth it. If the pastry puffs, just prick with a fork or press down with your fingers. You can also do this after you take it out of the oven so you don’t burn yourself. The weight of the filling compresses the pastry.

Bake 15 min at 375 on bottom rack of oven. Since ovens vary so much, keep an eye on it. You want the bottom of the pastry darker than the rest, and the top lightly golden.

While pastry is baking, make the caramel custard filling:

In a small saucepan, whisk 2 egg yolks, 1/4 cup golden or corn or maple syrup, ½ cup sugar,  1 Tbs. molasses, (or 1/2 cup brown sugar, which is just sugar +molasses), 3 Tbs. butter,  ¼ cup heavy cream, ½ tsp salt (if butter is unsalted). Whisk over medium low heat until slightly thickened, about 4 minutes. Add 1 tsp. vanilla extract or 1 Tbs. bourbon. Taste and add a bit more salt if you like. 

Take pastry out of oven when very lightly golden; at this point you can also let it sit until you are ready to resume.  

Scatter pricked part of pastry with 3 ounces finely chopped unsweetened or 85% or more cocoa content bittersweet chocolate. The chocolate makes the pastry more firm at room temperature and it also counteracts the sweetness of the caramel. You can leave it out for a more traditional pecan tart. The photo below was taken before pouring the caramel and baking for a second time. You’ll see the chocolate melting below the pecans.

Cover with 6-7 ounces pecan halves. They can be arranged in a pattern or scattered.

Pour the prepared filling  over the center part of the tart with pecans (and chocolate, if using). If the filling is lumpy, pour through a sieve. Don’t use all the filling if it will run over the edges of the tart.

Bake again at 350 on bottom rack for 15-20 minutes or until filling is bubbling and looks drier and translucent (not necessarily in the middle) and the pastry is darker golden brown. Let cool 30 minutes before serving with whipped cream. The tart stays edible at room temperature for 3 days. It can be warmed a bit for serving, or eaten out of hand at room temperature like a cookie bar.