Obviously, I love food. I love thinking about it. I love creating new
flavor combinations, and I adore recipes that are so successful that I want to
make them again and again. I just hate the dishes and the cleaning up
RELATED:Green Eats: Q & AMAPLE AND SAGE CORNBREAD Makes
1 large loaf
So in the spirit of Valentine’s Day (which I personally celebrate
on Tu Be’av – the Jewish answer to Valentine’s Day), I’ve decided to share with
you a few new recipes I’ve recently tried and loved. I’ve made my own changes
and improvements to suit my own tastes and local ingredients, and here are the
results: Note: The 70% wholewheat flour, organic baking chocolate, crushed
almond meal and brown rice flour can be purchased at the Nitzat Haduvdevan
health-food chain throughout the country.
The original recipe for this amazingly delicious cornbread was
designed by Kristine Kidd, food editor at Bon Appetit
magazine for 20
I fell in love with it, and I know you will too.
✔ 1 cup
cornmeal, (preferably the yellow vacuum-packed whole grain type)
✔ 1 cup 70%
whole-wheat flour, or half all-purpose, half whole-wheat flour
✔ 1 Tbsp. baking
✔ 1 tsp. coarse sea salt or kosher salt
✔ 1 cup yogurt or buttermilk (or
1 Tbsp. white vinegar plus enough milk, soy milk, or almond milk to measure 1
✔ half cup real maple syrup
✔ 1 egg
✔ 1⁄2 cup (100 gr.) unsalted
✔ 11⁄2 Tbsp. minced fresh sage or rosemary
✔ Maple-Molasses Butter, see
recipe below Preheat the oven to 200°C.
Heat a 24-cm. ovenproof skillet
in the oven for 10 minutes.
Combine cornmeal, flour, baking powder, and
salt in a medium bowl and whisk to blend. In a separate bowl, whisk together the
buttermilk, syrup, and egg.
Carefully remove the hot skillet from the
oven and add the butter and sage. Swirl until the butter melts and the sage
sizzles. Pour butter and sage into the bowl with the buttermilk, leaving just
enough butter in the pan to coat the pan. Whisk to combine. Add to the
dry ingredients. Stir just until combined.
Pour the batter into
the skillet. Using a pot holder, carefully return the skillet to the oven. Bake
until brown around the edges and springy when pressed in the center, about 20
minutes. Let cool in the skillet 10 minutes, and serve from the skillet or turn
out onto a platter, if desired. Best served warm or at room temperature with the
Maple-Molasses Butter (recipe follows).MAPLE-MOLASSES BUTTER Makes about
a half cup
✔ 1⁄2 cup (100 gr.) unsalted butter, at room temperature
✔ 2 Tbsp.
real maple syrup
✔ 1-2 tsp. molasses (optional but recommended)
✔ 1⁄4 tsp.
coarse sea salt or kosher salt
✔ 1⁄4 tsp. ground cinnamon
✔ dash- tsp. ground
✔ Pinch of cayenne pepper
Mix the butter in a small bowl until smooth and
light. Gradually mix in the maple syrup, and then all the remaining
ingredients. Serve at room temperature. (The butter will keep for several days. Cover and refrigerate. Bring to room
temperature before serving.) FUDGY NO-GLUTEN BROWNIES
Believe it or not,
these brownies are just as good as the regular kind, if not better, and
✔ 150 gr. dark chocolate (I used Organic Nature 60%
✔ 1⁄2 cup butter
✔ 1⁄2 rounded cup almonds, processed into a fine
✔ 1⁄4 cup brown rice flour
✔ 1⁄2 tsp. salt
✔ 1⁄4 tsp. baking soda
✔ 2 eggs
✔ 1 cup packed natural light sugar (“sukar kanim”)
✔ 2 tsp. real vanilla extract
✔ 1⁄2 cup chopped pecans or walnuts
Preheat the oven to 180ºC. Line an 29
x 19-cm. rectangular baking pan or a 22 x 22-cm. square pan with aluminum foil
(preferably from recycled aluminum – at health-food stores) and lightly oil the
Melt the dark chocolate and butter in a glass bowl in the oven or
in the microwave and stir together to combine. Cool slightly.
crushed almonds, brown rice flour, salt and baking soda in a bowl. Set
In the bowl of an electric mixer, or with a wire whisk, beat the
eggs till frothy. Add the sugar and beat until smooth. Pour the melted chocolate
mixture into the egg mixture gradually, mixing constantly (make sure to clean
off the sides of the bowl with a rubber spatula and add to the mixing bowl).
Beat well for a minute till smooth and glossy.
Add the flour mixture and
vanilla and beat another minute, then stir in half the chopped nuts. Pour into
the prepared pan and level with a knife. Sprinkle the remaining nuts on top.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the
center comes out clean. Do not overbake. Cool on a wire rack and before