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Monday, October 6, 2014
Thursday, July 24, 2014
Tzatziki
We had ordered gyros from a stand in the “plaka" of Athens, an area that lies just beneath the Parthenon. I took my first bite of this warm, soft pita topped with chicken, fresh tomatoes, french fries (who knew?) and of course tzatziki. The flavors were unbelievable— tangy, salty and rich but not overwhelmingly so. From then on, everywhere we went I topped anything I could with this delicious tzatziki. Back then I was popping about 20 Lactaid pills a meal so I could consume my precious dairy products. Little did I know your body could become intolerant to them! It’s safe to say I overdid it on the dairy and was sadly never able to use those Lactaid pills again. Once I returned, I thought I had to leave my great love for tzatziki behind. Thankfully after spending many years thinking back longingly to my delicious Greek discovery, I have created a lactose-free tzatziki recipe that tastes just as rich and fresh as it did in Greece.
Transfer the cucumbers into a strainer and place the bowl on top of the cucumbers to weigh them down. Allow to sit and drain for 30 minutes. Once complete, wring any excess water out of the cucumbers with either a clean kitchen town or paper towel.
Next, put the cucumbers into a food processor with one clove of minced garlic. Pulse gently until the cucumbers are evenly shredded into little pieces. Be careful not to create a paste with the cucumbers, just pulse until they are finely diced. The cucumbers should look as if they were grated with a cheese grater.
My favorite lactose-free yogurt brand is Green Valley Organics, and I never have a problem finding it at Whole Foods. Traditionally Greek yogurt is the base for tzatziki however this yogurt is very thick and tangy, making it the perfect substitute. This is just a suggestion, feel free to use your own favorite brand of plain lactose-free yogurt! If you find that extra tang or texture is needed, you can add a tablespoon of lactose free sour cream to your mixture.
In a medium sized bowl, add two cups of plain lactose-free yogurt. Transfer the cucumber and garlic mix into the bowl along with the dill and lemon juice. I use dry dill because I always have it in my pantry, but fresh dill would be great too! Mix together until all of the ingredients are incorporated evenly.
To finish the tzatziki, drizzle one teaspoon of good olive oil over the top for some added Mediterranean flavor! Salt and pepper to taste and transfer into a container for storing.
Tzatziki can be enjoyed in so many ways! Over the week I made shrimp with couscous and spinach topped with tzatziki, chicken gyros, and I even used it as a dipping sauce for fresh pita and grape tomatoes. It truly is delicious on everything! It’s fresh and rich flavors make it the perfect condiment for summer. Enjoy!
1 whole cucumber (seeded)
1 tsp salt for dehydrating cucumber
1 tsp olive oil
1 clove minced garlic
1/2-1 tsp dill
1/2 lemon juice
salt and pepper to taste
Start by peeling and seeding one cucumber. Cut into even cubes or stripes and place into a bowl. Add one teaspoon of salt to the cucumbers to aid in removing some of the excess water. Place the cucumbers into a strainer with a bowl on top for added weight, allow the cucumbers to drain for 30 minutes. Squeeze out any remaining water with a clean kitchen cloth or paper towel. In a medium sized bowl, put two cups of plain lactose-free yogurt in. Transfer cucumber and garlic into the bowl along with the dill and lemon juice. Mix together until all ingredients are incorporated evenly. To finish the tzatziki, drizzle one teaspoon of good olive oil over the top and combine. Add salt and pepper to taste and transfer into a container for storing.
Friday, June 13, 2014
Mascarpone Fruit Tartlets
I cannot tell you the last time I went a whole day without having dessert. Whether I have just a little nibble of chocolate or indulge in a yummy chocolate chip cookie, my day is never complete without something sweet. And I love when summer is finally here! Summer means that fresh berries are back in season, along with the very special desserts that call for them. All year long I look forward to the blueberry pies and strawberry shortcakes of summer.
I have been all about the bite-sized desserts recently because they satisfy my cravings without taking a huge toll on my waist line. This week I was craving a fresh, seasonal dessert, so I whipped up some delicious mascarpone fruit tartlets. I already had fresh blueberries and raspberries on hand that I knew I could incorporate into this recipe. As I talked about in my last post, mascarpone cheese is a great base for any sort of pie filling. It is creamy in texture and has a naturally light flavor that, with a few small additions, can be enhanced and taken in many directions. These tartlets are simple and refreshing. All you will need is some lactose-free mascarpone cheese, lactose-free whole milk, filo cups, lemon and of course, blueberries and raspberries (or any other berries of choice)!
We’ll begin with the filling. Take one cup of lactose-free mascarpone cheese and place it into a medium sized mixing bowl. Next add the zest of one lemon. The zest of a lemon helps to not only enhance the lemony flavor but also helps you enjoy the potent aromatics of the lemon in the finished product. Food is best when it appeals to all the senses! Add the lactose-free whole milk, sugar, and freshly squeezed lemon juice.
Beat the mixture until soft peaks form. Be careful not to overbeat! Overbeating will cause a dense consistency, almost like butter, and you want it to be soft so it will be easy to place into the delicate filo cups. I used 12 pre-baked frozen filo dough cups that I thawed out prior to filling. I did not bake my filo cups further because I wanted to maintain the extra flaky texture. If you are making these in advance to serving you could bake them for a minute or two to add a little crispiness. However, avoid making them too far in advance— if the filling is in the cups for too long they may become somewhat soggy. Once the mixture forms light peaks, spoon it into the filo cups, filling each one.
Once the cups were filled I garnished half with a single raspberry and the other half with three blueberries. Sprinkle them with some confectionary sugar (as a finishing touch) and they are ready to eat! The filo cups were the perfect pastry shell for this light and creamy filling. The simple, fresh flavors were just what I hoped for in this seasonal treat. These desserts were so effortless to make and you can easily alter the recipe to incorporate your favorite summer fruits! I will definitely be serving these mascarpone fruit tartlets throughout the summer.
1 cup lactose-free mascarpone cheese
1/4 cup lactose-free whole milk
zest of 1 lemon
2 tsp lemon juice
1 tbsp sugar
6 raspberries
18 blueberries
confectionary sugar (to sprinkle on top)
For the filling, take one cup of lactose-free mascaropne cheese and place it into a medium sized mixing bowl. Next add the zest of one lemon. Add the lactose-free whole milk, sugar and freshly squeezed lemon juice. Beat mixture until soft peaks form. Thaw 12 pre-baked frozen filo dough cups. Once thawed, fill each cup with a spoonful of mixture. Top half with one raspberry and the other half with three blueberries each. Sprinkle confectionary sugar over the tartlets to finish. Enjoy!
Thursday, June 12, 2014
Mascarpone Cheese
In continuing my lactose-free cheese conquest, I decided to take on the task of making mascarpone cheese. Mascarpone cheese is an Italian cheese that I have discovered as of late. Living in the historically Italian-inspired neighborhood of Boston has heightened my curiosity to explore this delicious cuisine. Immediately upon walking out my door I smell garlic and fresh bread being baked. It would be impossible not to be inspired and tempted by the rich and decadent Italian food that surrounds me!
Having already tackled ricotta cheese, I thought it would be appropriate to venture to mascarpone next. Homemade mascarpone calls for many of the same techniques that are used in making ricotta, but mascarpone has a sweeter flavor and creamier texture than ricotta. Lately, there are a few recipes I’ve wanted to try (some sweet and some savory) that call for mascarpone, furthering my motivation to master a lactose-free recipe for this cheese! Mascarpone is most commonly known as the staple ingredient in tiramisu, but it can be used in a wide variety of recipes and is often used as a substitute for cream cheese due to its creamy texture. Since this recipe only calls for two ingredients, I knew it would be a basic yet versatile cheese to add to my lactose-free repertoire.
For this recipe you will need a thermometer, a medium sauce pan, a strainer and a cheese cloth. The ingredients are so simple - all you need is heavy cream and lemon! Some recipes call for tartaric acid, which is an acid produced by grapes (there are an abundance of grapes in Italy, so naturally this is an easy ingredient to have at their disposal) but lemon works just as well and is much easier to find.
Next, set your strainer in a bowl large enough to allow the excess liquid (the whey) to drain and line the strainer with a cheese cloth. Fold the cheese cloth so it is about four layers thick. After the lemon and cream mixture has cooled, transfer it to the cheese cloth lined strainer, cover with plastic wrap and allow the mixture to drain. Set in the refrigerator for 8-12 hours.
And viola, lactose-free mascarpone cheese! To finish, discard the whey and transfer the cheese into an air tight container for storage. When the process was all said and done I was left with a little over a cup of mascarpone. With just two ingredients and a few simple steps you can create a delicious lactose-free Italian cheese with an incredible creamy, light texture. Mascarpone sparked my interest because I have been dying to try some cream sauces, risotto and dessert recipes that have called for this cheese. Also with strawberries, blueberries and raspberries coming into season this is a great cheese to enjoy simply with fresh fruit (sometimes less is more). I am excited to have another lactose-free cheese to work with in the kitchen!
Recipe Details:
Ingredients:
2 cups lactose-free heavy cream (or lactose-full!)
1 tablespoon freshly squeezed lemon juice.
In a medium sauce pan, heat two cups of heavy cream over medium heat to 190 degrees Fahrenheit, stirring constantly. Once the temperature of the cream has reached 190 degrees add the lemon juice. Continue stirring the mixture constantly at 190 degrees for five minutes.
After the five minutes is over, allow the mixture to cool off the heat for 30-45 minutes. Next set a strainer in a bowl, large enough to allow the excess liquid to drain and line the strainer with a cheese cloth. Fold the cheese cloth so it is about four layers thick. After the lemon and cream mixture has cooled transfer to cheese lined strainer, cover with plastic wrap and allow the mixture to drain and set in the refrigerator for 8-12 hours.
Once chilled, discard the excess liquid and transfer the mascarpone cheese into an air tight container. Store mascarpone cheese in the refrigerator.
Recipe Details:
1 tablespoon freshly squeezed lemon juice.
Friday, May 23, 2014
Tomato Basil Soup
The best advice I can give to anyone making homemade soups is to have everything requiring chopping cut and ready to go before you begin the cooking process. This makes it so much easier to transition from one step to the next. To begin, chop the onion, carrots, tomatoes and basil. For this recipe you don’t have to spend too much time perfecting your dicing—it’s important for the ingredients to be cut at similar sizes to ensure even cooking, however these can be roughly chopped because they will end up in the blender.
In a large pot, heat 3 tablespoons of olive oil for about 30 seconds. Then add the carrots and red onions. Onions make me cry so I always chop them last and get those babies into the pot as fast as I can. I have tried every onion-chopping trick in the book but despite all off my efforts, they get me every time! Sauté the onions and carrots over medium heat for about 8-10 minutes. Once they’ve begun to soften, add 2 cloves of minced garlic and stir for about a minute, being careful not to burn the garlic.
Next add the tomatoes, tomato paste, basil, sugar, chicken stalk, salt and pepper. Stir all of the ingredients together, crank up the heat and bring to a boil. Once the soup is boiling, lower the heat and allow the soup to simmer uncovered. Simmer for about 30 minutes, until the tomatoes and carrots are tender. When tender, add 3/4 cup of lactose-free whole milk and allow to cool for about 10 minutes. Next, pour about 1/3 of the mixture in the blender and puree to desired texture. Hold on tight to that lid!! Repeat with the remaining 2/3rds until all of the soup has been pureed. I like mine to be a little chunky to give the soup some added texture, but it can be made as smooth or as chunky as you like!
When ready to serve, reheat the soup in a large pot. Transfer the soup into serving bowls and (I would highly suggest) garnish with a little fresh basil! This soup was so easy to make and even easier to clean up after because it only requires one pot! Whipping up this recipe resulted in a simple meal-planning week and I was able to enjoy a soup that despite its simplicity was rich, creamy AND healthy.
Recipe Details:
Ingredients:
3 tablespoons olive oil
2 medium sized red onion
2 carrots
2 cloves minced garlic
4 pounds vine ripened tomatoes
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup chopped basil leaves (save a little for the garnish)
3 cups chicken stalk
2 teaspoons salt
1/2 teaspoon pepper (more to taste)
3/4 cup lactose-free whole milk
Chop carrots, onions, tomatoes and basil and set aside. In a large pot heat olive oil. Place the carrots and onions in the pot and sauté over medium heat for 8-10 minutes, until they begin to soften. Add minced garlic and stir for about 1 minute. Next add the sugar, tomato paste, basil, tomatoes, chicken stalk, salt and pepper. Stir to incorporate ingredients evenly. Bring to a boil and then reduce to a simmer over medium-low heat. Allow to simmer uncovered for 30 minutes, until the vegetables are very tender. Once the vegetables have softened, add the lactose free whole milk. Stir and then transfer into the blender, blending 1/3 of the soup at a time. Blend to desired texture. Reheat the soup in a large pot when ready to serve. Transfer to bowls and garnish with remaining basil!
2 medium sized red onion
2 carrots
2 cloves minced garlic
4 pounds vine ripened tomatoes
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup chopped basil leaves (save a little for the garnish)
3 cups chicken stalk
2 teaspoons salt
1/2 teaspoon pepper (more to taste)
3/4 cup lactose-free whole milk
Thursday, May 15, 2014
For the Love of Grilled Cheese
It is always an interesting conversation when you tell people who know you are lactose intolerant, that one of your favorite foods is grilled cheese. But as I’ve talked about before, cheddar cheese is a lactose-intolerant’s best friend and the perfect cheese selection for a grilled cheese sandwich! Who would have thought the simple pairing of bread and cheese could produce such a magical result? It can be dressed up with sweet or savory trappings, or remain the down-to-earth, iconic sandwich we loved as kids. White bread with cheddar cheese, grilled to perfection on a buttery skillet is my absolute favorite way to enjoy this dish. Reaching the last bite never fails to bring on a pang of sadness that leaves me wanting more.
Sometimes, however, I find my inner “foodie” wanting to take my “go-to” grilled cheese to the next level. With the essence of grilled cheese being bread and cheese, it is the perfect vehicle for additional toppings resulting in so many different, delicious combinations– culinary exploration at its best! Grilled cheese has a very special place in my heart because it was the first meal Mike and I ever cooked together (baby steps). I have been mulling over a few different grilled cheese recipes that I have been wanting to try, so I thought it would be ever so fitting to try out these new recipes with Mike on our date night-in. Thankfully there are so many great lactose free cheese options available such as, cheddar, parmesan, asiago and lactose free ricotta. Any combination of these cheesed with the toppings of your choice can bring your grilled cheese to a level that even the biggest foodies will be impressed with.
Bacon and Jalapeño Cheddar Grilled Cheese
Mike LOVES bacon, so I wanted to incorporate it in one of our grilled cheeses. I thought I would spice it up by using some jalapeño cheddar, instead of classic cheddar cheese. For both recipes, we used fresh plain white bread from the local bakery right downstairs
To start off, cook 2-3 thick slices of bacon in a frying pan, set aside to cool and then crumble. Leave about 1 tablespoon of bacon grease in the pan. This will be used to cook the grilled cheese in, enhancing the bacon flavor even more!
Next, butter two slices of bread on the sides that will be exposed to the pan. We were liberal with our butter, so I give you permission to be equally as generous!
Slice up the jalapeño cheddar to desired thickness and cover one slice of bread evenly with cheese. We used about 8 slices, a little less than 1/4 inch thick. Cover the cheese with the bacon crumbles and top the sandwich with the second piece of bread.
One final step, melting it all together! Heat the frying pan with the remaining bacon grease for about 30 seconds on medium-high heat and once warm, place the sandwich in the skillet. Cook the first side for about one minute, then carefully flip the grilled cheese over and cook the other side for another minute. I like to warm both sides of the sandwich in the beginning so that the cheese will melt evenly throughout and bind the sandwich together. Next, turn the heat down to medium-low so the bread won’t burn before the cheese is melted. Keep checking the bread and flipping from side to side until the bread is grilled to desired color and crispiness. I like mine a little more on the well-done side, nice and golden brown with crispy edges. Once the cheese is melted and the bread is perfectly grilled, take out of the skillet to cool, cut and serve!
You know you have the perfect grilled cheese when you cut it in half, pull it apart and have the gooiest cheese stringing between the two halves! These bacon, jalapeño cheddar grilled cheeses were cheesy, salty and had the perfect spicy zing to them.
Crab Meat and Chipotle Aioli Grilled Cheese
For our next grilled cheese, this winning combination came to me in a dream. Being from New England I love seafood. I have always loved a classic tuna melt sandwich so I thought how about changing it up and using crab instead. I knew that the combination of crab, cheese and chipotle aioli would create the flavor palate I was looking for. What I really love about this grilled cheese is that while it sounds quite fancy, it was truly very easy to make—perfect for impressing friends at a dinner party!
Just like the last recipe, begin by buttering the two slices of bread. Slice up about 8 pieces of cheddar cheese (the classic version this time) and place evenly on one half of the bread. Next, spread the chipotle aioli over the cheese slices. The great thing about aioli is that there is no dairy in it! It is a wonderful condiment and thankfully the main ingredient in it is eggs. I used store bought aioli for this recipe but you can always substitute with chipotle mayonnaise (also dairy free) if you can’t find it in your local grocery store. Whatever suits you! Be as liberal as you would like with the aioli, this is truly done to taste.
Using half a can of white crab meat (about 3 ounces), layer the crab on top of the cheese and aioli. Top with the second piece of bread and the sandwich is ready for grilling! Grill just as before— preheat the skillet for about 30 seconds, heat each side for 1 minute over medium-high heat, then turn down the heat to medium-low while the cheese melts. Take off the skillet once you’ve reached the desired color and crispiness, cool, cut and enjoy!
The buttery crab with the melted cheese and spicy aioli were to DIE for. These would also make great appetizers cut into quarters (or smaller) and served before dinner. It is tough to say which one of these new creations I liked best. They were so delicious yet so simple to make. That being said, there will forever be a special place in my heart for a classic grilled cheese, but it was really fun to take a night and experiment with a timeless recipe.
Now it’s time to get really cheesy…
As I shared earlier, grilled cheese is actually a sentimental meal for Mike and I. When we first started dating and were getting to know each other, we discovered our shared love for grilled cheese. Being the thoughtful man he is, he offered to cook me his special grilled cheese recipe. Unbeknownst to him at the time, my lactose intolerance was not a fact that I wanted to bring up on one of our first dates. Babbling about digestive issues really didn’t seem like something I should share with someone I was newly dating. It seems so silly now, but I was so embarrassed to tell him about my lactose intolerance that I almost cancelled the date, thankfully I didn’t!
I am glad I didn’t let my lactose intolerance get in the way because over 2 years later, we are still enjoying grilled cheeses together. I have learned not to be afraid to tell the world that I can’t eat dairy as it is what has empowered me to share my recipes and endeavors with you all! Over the years I have discovered that with just a few modifications, no one ever has to feel left out at meal time. I am so glad I was honest with Mike and I couldn’t be happier to have him helping me in the kitchen and trying out all of my lactose-free creations.
Don’t be afraid to share your lactose free stories!
Recipe Details:
Ingredients:
Bacon and Jalapeño Cheddar Grilled Cheese
8 slices of jalapeño cheddar cheese (enough to cover a slice of bread)
2-3 slices of thickly cut bacon
2 pieces of fresh white bread
butter
For the Bacon and Jalapeño Cheddar: To start off, cook 2-3 thick slices of bacon in a frying pan, set aside to cool and then crumble. Leave about 1 tablespoon of bacon grease in the pan. Next, butter two slices of bread on the sides that will be exposed to the pan. Slice up the jalapeño cheddar to desired thickness and cover one slice of bread evenly with cheese. I recommend about 8 slices, a little less than 1/4 inch thick. Cover the cheese with the bacon crumbles and top the sandwich with the second piece of bread.
For the Crab Meat and Chipotle Aioli Grilled Cheese
8 slices of cheddar cheese
3 ounces of white crab meat
chipotle aioli to taste
butter
Butter two slices of bread on the sides that will be exposed to the pan. Slice up about 8 pieces of cheddar cheese (the classic version this time) and place evenly on one half of the bread. Next, spread the chipotle aioli over the cheese slices. Using half a can of white crab meat (about 3 ounces), layer the crab on top of the cheese and aioli. Top with the second piece of bread and the sandwich.
For both
Heat the frying pan with the remaining bacon grease for about 30 seconds on medium-high heat and once warm, place the sandwich in the skillet. Cook the first side for about one minute, then carefully flip the grilled cheese over and cook the other side for another minute. Next, turn the heat down to medium-low so the bread won’t burn before the cheese is melted. Keep checking the bread and flipping from side to side until the bread is grilled to desired color and crispiness. Once the cheese is melted and the bread is perfectly grilled, take out of the skillet to cool, cut and serve!
Friday, April 25, 2014
Meat and Cheese Platter, For Everyone!
As I continue to mature as a young adult, I am trying to branch out and develop a more sophisticated palate. I often find, when out to dinner or grabbing drinks and appetizers with friends, the meat and cheese plate is a hot item on the menu. Being lactose intolerant it obviously isn’t my first choice however, driven by #fomo (fear of missing out) I decided to create a lactose-free and lactose-full meat and cheese plate with my friends for Girls Night! My very good friends Sarah and Alix have suffered with me through thick and thin and helped me face my many dairy trials and tribulations. Naturally they were very enthusiastic to take on the meat and cheese plate venture for our fun date.
Living in Boston, there are so many wonderful specialty food shops to try out. We went to our favorite delicatessen in the North End to seek out some expert advice. For lactose-free cheeses, I follow the mantra “the older the cheese, the safer it is”. Most cheeses naturally contain only 2% of lactose when made! JUST 2%! The majority of the lactose is discarded with the whey when the curds and whey are separated. Who knew that the whopping 2% could give me so much grief? As cheese ages, the bacteria (gross) that breaks down the cheese to make it parmesan, asiago, blue cheese, cheddar, you name it, digests the lactose - leaving it lactose-free and safe for me!
For meats, we went with pepperoni, salami and prosciutto. All three of these Italian meats are packed with flavor, spices and salt—what could be better! In the end, these selections made the ultimate Italian meat-and-cheese dream team. Any combination from this plate was absolutely to die for! We also included fig jam, crostini crackers and olives, all of which took this plate and our newly refined palates to the next level.
In addition to our meat and cheese platter, we quickly whipped up some bruschetta. We picked up a fresh baguette of Italian bread from our local bakery and sliced 6 even pieces. We laid them out on a baking sheet and lightly spread butter on top of each piece for some added flavor. I preheated my oven to broil on high and placed the sheet in the oven, checking frequently to see if they were ready. It took about 4 minutes to reach the perfectly toasted color I was looking for. Personally, I only toast one side of my bread when making bruschetta with fresh tomatoes and basil— this prevents it from being so crunchy that it is hard to bite into. When you have a fresh loaf of bread, the last thing you want to do is take away from the delicious flavor and fluffy texture!
For the tomato and basil mixture, I diced two tomatoes and placed them in a small bowl. I then combined olive oil, garlic, basil, salt and pepper and gave it a stir. That’s it! So simple and so delicious. Top your perfectly toasted bread with the tomato and basil mixture, grate some fresh parmesan cheese, and your bruschetta is ready to serve!
I have been friends with Alix and Sarah since we were very young, I am so thankful to continue to have them in my life as we grow older. We have experienced so much together over the years and after much time a part, we are finally back in the same city, making up for lost time! Truthfully, now that we are back together it is as if nothing ever changed. Despite all of the maturing and growing we have done as individuals, one fact remains. I still can’t eat dairy and I am so glad they accommodate for this when we get together. I hope you and your friends can enjoy this lactose-free and lactose-full meat and cheese plate together! Use it as an excuse to catch up with wonderful friends and try something new. Just like a great lactose-free cheese, friendship only gets better with age!
Recipe Details:
Ingredients
1 loaf of white Italian bread
2 large tomatoes
3 teaspoons fresh basil
1 clove garlic
2-3 tablespoons olive oil (to taste)
salt and pepper to taste
Preheat oven on broil, set to high. Slice bread about 1/2 inch thick. Spread lightly with butter and place in the oven about 3-4 minutes until toasted to taste. Check frequently to ensure the bread does not burn. Once toasted set aside.
Chop two tomatoes and place in a small bowl. Add 1 clove of minced garlic, chopped fresh basil and olive oil. Salt and pepper to taste. Stir until thoroughly mixed. Top bread with tomato mixture and serve!
2 large tomatoes
3 teaspoons fresh basil
1 clove garlic
2-3 tablespoons olive oil (to taste)
salt and pepper to taste
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