TIME ……we all have 24 hours of it every day, but how to make the best use of it is always the BIG question, especially when it involves how we eat.
Last week, the cooking school at Bob’s Red Mill in Portland, OR hired me to teach gluten-free cooking classes on the topic of saving time in the kitchen. That’s me below with Cooking School Director Lori Sobelson (next to me), and her assistant Susan Gilbertson. I demonstrated 5 dishes (1 bread, 4 desserts) that can be streamlined to save time without sacrificing taste or texture.
Flatbread. First, I made a very quick flatbread called Pissaladiere (from the South of France). While bread doesn’t seem “quick”, my method certainly is. You quickly mix it in a bowl, then spread the ultra-soft batter with a wet spatula on a baking sheet. It bakes quickly since it is quite then, then cut or tear the pieces and dip them in a sauce of balsamic vinegar, herbs, and olive oil, just like in restaurants.
Carol’s Time-Saving Tip: You can use your favorite flatbread recipe. Mix the batter the night before, using cold milk and cold eggs, so the yeast isn’t stimulated to rise. Then refrigerate overnight, tightly covered. The next evening or up to 3 days later, spread as much of the batter as you want on a greased baking sheet, let it come to room temperature for 30 minutes, then bake it as directed. You have fresh bread, hot from the oven with minimal fuss. Keep any leftover batter in the fridge so it doesn’t spoil.
Cherry Cobbler and Strawberry Shortcake. I used the Bob’s Red Mill Vanilla Cake Mix (you can use any GF vanilla cake mix) to make Cherry Cobbler and Strawberry Shortcake. I divided the mix in half so I really got two desserts for the price of one. Then mix in the liquid ingredients specified on the package (halved, e.g., 1 egg instead of 2) and you’re ready to bake. Instead of cherries, you can use peaches, nectarines, plums…whatever is in season or on your pantry shelf.
Carol’s Time-Saving Tip: Don’t have mixes on hand or prefer to make your own? Use your own recipes, assemble the dry ingredients and then mix thoroughly, then divide in half. Store the halved mixes in your pantry, and you’re immediately ready to bake by just adding the (halved) liquid ingredients.
Frangipane Tarts and Toffee Bars: Bob’s Red Mill Shortbread Cookie mix (halved) provided the base for these two delectable treats. The base for the frangipane tart was the cookie dough, topped with fragrant almond paste, and then fresh fruit (I like nectarines, but pears are in season now) glazed with melted jelly after baking. It is very elegant-looking and often seen in French pastry shops, yet super-simple. A tablespoon of molasses transformed the cookie mix into a toffee-flavored bar. It was topped with chocolate candy bars immediately out of the oven so the bars melted on the hot dough. A sprinkling of toasted almonds completed the treat. If you like more chocolate; use more chocolate bars.
Carol’s Time-Saving Tip: Use your kitchen scales to carefully halve the total weight. These scales are readily available in kitchen stores and discount stores at reasonable prices, so consider it a gift to yourself and an investment in your gluten-free health. If you don’t own a scale, pour the whole mix into a glass measuring cup and divide in half by volume. Half of the BRM Shortbread Cookie Mix is 1 ¾ cups + 2 tablespoons. Half of the BRM Vanilla Cake Mix is 1 ¾ cups. Bon Appetit!
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