So all of you may know that being gluten free can be easier at some moments, and difficult at others. For example, meals at home can be adapted, where restaurants quickly become tricky territory. And bakeries? Unless they’re gluten free dedicated, forget it! And so, holidays, birthdays, and the like can quickly become frustrating.

We learned this all too quickly last year at Melissa’s birthday, when we wanted to make her a cake but were still new to gluten free cooking. This year, like last, we opted for a gluten free baking mix because they are easily accessible, and the great people at Betty Crocker already have done the math for us for the proportions of flours, gums, and other key ingredients that make gluten free baking difficult.

We used yellow cake, per Melissa’s request, and Betty Crocker’s Rainbow Chip frosting (which is already gluten free, so go them!)

The cake was definitely delicious, but did crack easily (which is something to be wary of when making gluten free cakes.) I was impressed with the taste of the cake, because I felt like it’s imperative it doesn’t take like cardboard, or crumbs, but rather like real birthday cake – which Betty Crocker has definitely done a good job of doing.

I can’t tell in this moment if Melissa’s eyes are closed or just looking at the cake, but I do know she was excited about this cake!

I was glad to be able to have a cake that tasted good to the crowd but that Melissa also enjoyed! I will definitely be trying other cake mixes (I know King Arthur has a gluten free line, and I use their gluten free all purpose flour) and I am excited to see what is in store in the gluten free mix line. Someday, Melissa and I will build our scratch gluten free collection, but I’d say this is a good start. Thanks, Betty!

You may remember from our previous posts that we occasionally participate in the Daring Cooks’ challenges, and in November I helped Liz over at Onions and Chocolate prepare a beef stew, but not just any beef stew – one that was made with lots of red tea.

I must say the stew was delicious, and very different than something I would have thought to do otherwise. Liz made a few changes (such as adding less cinnamon sticks than the recipe called for) that made the flavor more savory rather than sweet, and I must say I liked those changes.

Beef Braised in Rooibos Tea with Sweet Potatoes

1¼ pounds (600 gm) brisket or stewing beef, trimmed and cut into 2-inch (5 cm) chunks
2 tablespoons (30 ml) (18 gm) (? oz) flour
1 tablespoon (15 m) oil
2 onions, sliced
2 celery stalks, sliced
3 garlic cloves, crushed
1 tablespoon (15 ml) (8 gm) tomato concentrate
5 rooibos tea bags (or 2 tablespoons loose tea leaves)
1 quart (1 litre) just-boiled water
5 tablespoons (75 ml) red wine vinegar
4 strips unwaxed orange peel, pith removed (the peel of about half an orange)
2 cinnamon sticks
2 inches (5 cm) fresh ginger, peeled and sliced
4 small sweet potatoes, peeled and thinly sliced
¾ cup (175 ml) mild honey (optional)
cilantro (coriander) leaves, to garnish
salt and pepper, to taste

Cast of characters, including the red tea, sweet potatoes, celery, onion, orange peel, ginger, beef, and the like.

We used a little more celery than the recipes called for, as you can see above.

And of course, plenty of onion.

Liz likes to crush her salt into her garlic, which I thought was so smart of her – she teaches me little kitchen tricks all the time!

The delicious, beautiful beef.

Put some olive oil in a pan, because you’re going to brown some beef.

There we go…nice and brown.

Now we’re getting somewhere – all the goodness is about to come together.

Liz then peeled the orange to be added to the pot of beef…

After about ten minutes, your celery and onions have softened delightfully.

Look at how smart Liz is – she has a tube of tomato paste! I need to upgrade my kitchen to what I am now calling “Liz standard.” Additions include mashing my garlic and salt, tubes of fancy tomato paste, and flour dusters.

Add your tea, right about now, with that cinnamon and tomato paste and orange peel. Now you’re going to let it simmer for a few hours while you go play Wii Fitness or chat with your friends or make some other recipes, or all of the above.

At some point during those two hours, or so, cut up your sweet potatoes.

Add them after two hours, and let it go another thirty minutes or forty five. Also, make sure you taste along the way – we ended up taking out the cinnamon and orange during those two hours because it was getting to be a sweet stew, and also using a roux to thicken it up a bit.

Then, serve it up for dinner!

Liz topped with micro greens, which was great for me because the recipe called for cilantro, my nemesis.

Here’s one, with cilantro, if you’re into that kind of thing.

What’s your favorite kind of stew? A hearty beef, or something white with some beans?

Garlic, My Soul is currently traveling about the country – from Los Angeles to Chicago and from D.C. to North Carolina.

So this week’s Friday round up is going to be short and sweet, but you’ll have some weekend posts to look forward to – the feast of the seven fishes is on its way to a home near you, as well as some old time traditions (Chinese food on Christmas) and some new ones (walks around my parent’s new neighborhood!)

This Chicago trip I am on is going to include three holidays (Christmas Eve, Christmas, and New Year’s Eve) and with it comes holiday foods and appetizers.

Which leads me to this recipe for deviled eggs. Doesn’t that look amazing?

Also this recipe – Jeff has been bugging me to make ’em for a few years, so I think that we might have to make them while he’s in Chicago.

Speaking of tradition, expect to see quick recipes for things as pictured above from Christmas eve eve two years ago, and exactly what we’re having for dinner tomorrow – some things never change.

Also look for seafood posts that will also include heavy doses of my family’s hilarity as it ensues in our new hub in Chicago.

Also, as always, look out for these babies, my favorite Christmas Eve dish – fried shrimp.

Speaking of fried food, by which I mean oil…what do you guys think about this? I think that I need to buy the book and get the full scoop on olive oil choices.

Today we are going to talk about the brown stuff. Now for those that know me, I have a huge affinity towards brown liquor. My favorite type of drink on the planet is a single malt Scotch. Now many I’m sure would guess that this would lead me to write my first review about liquor with Scotch in mind. But I really don’t like to be predictable. So instead I am going to talk about my other favorite brown alcohol of choice and that is bourbon. Specifically today I want to talk about a bourbon I discovered recently that I really enjoyed: Bulleit Bourbon: Kentucky Frontier Whiskey.

Now I have to be honest. I had never tried this bourbon before and was recently in the liquor store looking at the aisle feeling a bit intimidated. While I can contend to know the differences in taste between one single malt scotch and another, bourbon is a bit more mysterious to me. I have always liked it, but my thoughts always pointed to the fact, that if I could have scotch or bourbon, I would 9 times out of 10 choose scotch. But I wanted to try something different and the price seemed right, so I said what the hell and went for it.

A few quick things to know about this bourbon.  First off, it is made in Kentucky. This is very important, because when you are dealing with Scotch, Bourbon, or Moonshine the water that helps to produce it creates savory or unsavory effects on the final product. The reason so many distilleries in Scotland and in the United States haven’t moved in centuries is because the makers of the liquor don’t want to go any further from their traditional water source than possible. Any liquor enthusiast or maker will tell you that the water is one of the most important components. The reason for this is that most of these distilleries are built at the bottom of rivers and streams. Their water travels through the heart of their surroundings, through rock, soil, and forests. The minerals the water picks up along the way give the taste of bourbon so much complexity. This particular bourbon’s water travels through a large set of the limestone formations in Kentucky, giving it a wonderful earthiness that is often missed in a great deal of bourbons that use more filtered water.

A second thing to remember about this bourbon is that it is made in small batches. Many think that with alcohol just like with cooking if you simply double the ingredients you get double the yield with the same quality. I think both chefs and liquor craftsman would disagree. This bourbon’s recipe was created in the late 1800’s in small batches and the family that continues to run the distillery today keeps it that way. This allows every batch to be cared for and looked after until it is just right and put in the bottle.

A third thing to understand is that this bourbon is aged in charred American oak barrels. This gives the bourbon its smokiness, but also the wonderful hints of vanilla that dance across your tongue as you swallow it. The final thing to take note of is that this bourbon is made predominantly of broken down rye. This offers wonderful tastes of spice and cider-esque fruitiness.

When you pour a glass from its well crafted bottle, you will pick up on the aroma immediately. Now for those of you who aren’t big fans of whiskey or scotch, this has a similar heft, so be warned. But if you love that heft, go ahead and breath it in. Before you take a drink, take a moment and put a few drops of water into the glass. This opens up the bourbon even more and allows for the subtle tastes to amp up a bit. As you begin to drink, notice the initial hints of vanilla that wrap around your tongue. This is followed shortly after by the wonderful earthiness of the limestone of Kentucky. This gives you a very “out in the woods” sensation. The bourbon finishes off wonderfully with the spiciness offered up by the rye that helped produce it. It goes down wonderfully with its hints of cinnamon and bay leaves. Just the thing for a cold night next to the lit up Christmas tree!

Good Spirits everyone!

A few weeks ago we had a bake off for work, but I didn’t have much time to get my recipes together, nor did I have the time to make some elaborate, fancy baked good (read: outrageous brownies.) I wasn’t looking to win, either, since I was judging the contest.

And so, I found a quick recipe from PW that I could make in an hour but wouldn’t taint my title as the baker of our team at work. And so, I give you toffee squares.

Cast of characters: butter, egg, brown sugar, vanilla, chocolate, flour. Not pictured: pecans.

Take some butter.

And some sugar. Cream until fluffy.

Add your egg.

And some flour. And your vanilla.

Slap it on a cookie sheet.

Spread it out. Stick it in the oven.

Take some chocolate.

Pour on your baked toffee.

Now, stick back in the oven.

After a minute, take it out and your chocolate will be shiny.

And…spread THAT out.

Now, add your chopped nuts.

Let cool about 10 minutes, then cut into delicious squares.

Share with your friends, co-workers, neighbors, family, whatever! These will definitely make you happy, and your friends happy too – and clean up is so easy, you’ll be out of the kitchen and on to bigger and better things faster!

What is your go-to baked good?