My Recipes

I developed this recipe for my dear friend Suzette. Enjoy!

Ingredients for one 12 inch Pizza

For the Dough

1 ½ cups Caputo Fioreglut – Italian Gluten Free Flour https://www.amazon.ca/Antico-Molino-Caputo-FioreGlut-Gluten/dp/B00FXH8QFQ/ref=sr_1_5_pp?sr=8-5
½ teaspoon Whole Husk Psyllium https://www.amazon.ca/dp/B01DA21NO6?amp=
Instant Yeast
1 teaspoon Salt
2 tablespoons Olive oil
8oz Warm Water

Toppings of your choice.

Preparation

In a food processor place flour salt Psyllium and blend for a few moments.
Add the oil and then with the food processor on, slowly stream the water in until the dough comes together. The dough should be wet and sticky but manageable. With an oiled spatula remove all the dough from the bowl onto a floured surface using the same flour. You’ll be tempted to add more flour. Don’t. Let the dough hydrate and rise and it’ll be fine.
Gently form the dough into a ball. At this point you can either put it in a bowl, or as I like to do, the pan on which you intend to bake it, and cover it with plastic wrap for a few hours to let it rise. It should at least double in size before you proceed.
Once the dough has risen gently spread it out into a pizza shape. This dough has a tendency to break so shape it carefully. It will not “feel” like regular pizza dough. Don’t worry.
At this point, par-baking the crust for 10 minutes will give the final product a more genuine look and taste.
Let the crust cool and then top like a regular pizza.
This recipe was tested by cooking the final pizza at 450 degrees for 14 minutes.

Notes: The only flour that came out right is the one used in this recipe. The addition of the Whole Husk Psyllium is not mandatory as the flour has this ingredient but I found the addition made the dough taste more “normal”.

From YouTube’s Chef John

Ingredients for 2 large or 4 smaller portions:

1 boneless pork tenderloin roast, about 1 to 1 1/2 pounds
about 8 strips bacon or enough to wrap
For the spice rub:
1/2 teaspoon whole fennel seeds
3 cloves sliced garlic
1 tablespoon finely sliced sage leaves
2 teaspoons chopped rosemary
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, or more to taste
zest from one lemon
1 teaspoon red pepper flakes
1 tablespoon olive oil

– Roast at 450 F. about 25 minutes, or until 134 F. internal temp, which should get you a finished, rested temp of 140-145 F.

Original recipe from Ashley Moore and Cook’s Country magazine, December/January 2017

Serves 8-10
2 ounces Parmesan cheese, grated (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
Salt and pepper
2½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to
break)
1/8 teaspoon baking soda (for stability and silkiness)
Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small
bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside.
In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking
soda, 2 teaspoons salt and 1 teaspoon pepper.
(You’ll think that this is too much salt. You’ll be tempted to use less. Don’t do it. Follow the
recipe. The sauce will be salty, but in the end the potatoes will be perfection.)
Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them
frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring
knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25
minutes.
You don’t want the potatoes mushy. As soon as the biggest chunks yield easily to the knife, get
them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of
unsalted butter. Keep stirring until the butter has melted, about 1 minute.
Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish,
but you don’t have to.)
If you’re making the potatoes ahead, proceed below. If you are cooking them immediately,
sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes
are bubbling and the crumb topping is nicely browned, around 15-20 minutes. Let the potatoes
cool for at least 15 minutes before serving.
To make ahead and bake later: After the potato mixture has been transferred to the baking dish,
let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours.
When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375
degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the
oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until
the top is nicely browned.

1/2 cup shortening

2 cups brown sugar

2 eggs

1tsp vanilla extract

1/2 cup milk

1 teaspoon baking soda

1/2 teaspoon salt

3 cups flour

1/2 cup chopped dates

1/2 cup chopped walnuts (optional)

Mix the lard/shortening, brown sugar, eggs, milk, baking soda, and salt together . Add flour and stir until combined add dates and walnuts. Chill 1/2 hour. Drop rounded teaspoons of dough on greased cookie sheet. Bake 10 minutes at 350 degrees, or until light browned.