Gluten-free, Dairy-free, Irish Soda Bread

 

INGREDIENTS:

3 cups gluten-free flour

1 tsp xantham gum (if not in gluten-free flour)

1/4 cup sugar 

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup coconut oil, chilled and solid

1 1/2 cups almond milk

2 tbsp lemon juice

DIRECTIONS:

1. Preheat oven to 375 and arrange oven rack to middle position. Line a cast iron skillet with parchment paper.

2. In a large bowl combine dry ingredients; flour, xantham gum, sugar, baking soda, baking powder, salt. Whisk well.

3. Add the solid coconut oil to the flour mixture and press it into the flour with the back of a fork until all the oil is incorporated (it will look like the texture of sand).

4. Add the almond milk and lemon juice, mixing until you get a shaggy dough. Shape into a ball.

5. Place the ball of dough on skillet and cut a cross on the top of the bed.

6. Bake for 55 minutes to 1 hour until golden brown and crusty on top and the loaf sounds hollow when you knock on it. 

7. Cool completely before slicing.

BEST POTATOES EVER

BEST POTATOES EVER

AKA Braised Red Potatoes With Lemon and Chives
(makes 4 to 6 servings)

*This is a cool new method of cooking red potatoes that makes the insides SO SILKY--it's truly indescribably good...(from Cooks Illustrated 25th Anniversary All-Time Best Recipes)


INGREDIENTS:

-1.5 lbs small red potatoes, unpeeled, halved (use small 1.5 inch in diameter potatoes)
-2 cups water
-3 tbsp unsalted butter
-3 garlic cloves, peeled
-3 sprigs fresh thyme
-3/4 tsp salt
-1 tsp. lemon juice
-1/4 tsp pepper
-2 tbsp minced fresh chives


DIRECTIONS:

1. Arrange potatoes in single layer, cut sides down, in 12 inch nonstick skillet. Add water, butter, garlic, thyme sprigs, and salt and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.

2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme sprigs. Increase heat to medium-high heat and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.

3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.