Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, June 26, 2014

Grapefruit, Pineapple, Basil, Coconut Milk Gelato



When I was working for a flavor company, fruity tropical drinks were all the rage. To this day one of those flavor profiles I cannot shake. Grapefruit pineapple basil, that I worked on a big beverage company's project for a South American bottled drink. Thinking about it now makes my mouth water. It is sweet, tart, with a herbal basil aroma. I boosted this flavor profile by using light coconut milk as the base, and potentiating the flavors with a touch of salt. The flavors had to steep in the fridge (for several hours), and the texture had to be like velvet. Therefore, nothing could be cut or ground to so fine to the point where I could not strain it. Garnish. This cannot be some plain looking gelato. It needed embellishment. I decided to highlight the two main flavors: pineapple, which was sliced thin and dried in the oven at a low temperature; and basil leaves, which were fried at a very low temperature in vegetable/canola oil. I put the garish in a container of granulated sugar to protect them and sugar coat. 

Grapefruit, Pineapple, Basil, Coconut Milk Gelato
Ingredients:
  • 1 whole grapefruit (juiced)
  • ~2/3 pineapple
  • 1 can coconut milk (12 oz), unsweetened
  • 1/2 cup basil leaves, chiffonade (cut into very thin strips)
  • 1/2 tsp Salt


Directions:

  1. Blend or mill very rough/coarse the fruit + coconut milk + sugar + salt. Turn into large bowl.
  2. Add in the basil. Stir. Chill in fridge for several hours, preferably overnight.
  3. Strain before putting into ice cream maker.
  4. Garnish with crystallized pineapple and basil leaf.

Serve immediately if you prefer a soft-serve texture.  Turn into an airtight freezer-proof container and allow to firm up in freezer for a couple of hours if you want a harder texture to scoop.

-Erin Swing
Swing Eats


This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on frozen treats.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing frozen treat recipes to try out from our other friends:





For a savory frozen treat:

Thursday, June 12, 2014

Shrimp Burgers with Sriracha Aioli on Bibb Lettuce


When I saw Food Network's Summer Soiree theme this week was burgers, I remembered about my shrimp burgers.  I haven't made them for years!  I love scrimps!  To be honest, I forgot the inspiration for this shrimp burgers....  They are super tasty and super easy if you have a food processor.  (I couldn't find mine with my recent move.  And they have veggies built in them for extra packed nutrition.  These work on a bed of lettuce (as pictured above) or as a traditional burger with a bun and the fixings.


Shrimp Burgers (makes 4-6 burgers)

Ingredients
Burgers:
  • 1 tbs olive oil
  • 1 cup of fresh button mushrooms, chopped fine (brunoise cut)
  • 1 small yellow onion (1/2 medium or large onion), chopped fine (brunoise cut)
  • 1/2 red bell pepper, chopped fine(brunoise)
  • 1 large egg
  • 1 lb raw shrimp, cleaned and chopped fine (or run through a food processor)
  • 1 tsp fresh thyme, finely minced (optional)
  • ¼ tsp salt
  • 1/8 tsp ground white pepper (black pepper will work, too)
  • up to a 1/2 cup instant mashed potato flakes, if needed
  • bib lettcue

Sriracha Aioli:
  • 3 tbs mayonnaise
  • ½ tsp chili garlic sauce (Sriracha)
  • 1/8 tsp garlic powder

Directions
1. In a large skillet/fry pan, warm the oil over medium heat.  Sauté the onions, mushrooms, and red peppers until transparent and tender.  Remove from heat and allow to cool.
2. In a large bowl whisk the egg with the seasonings.
3. Add in the shrimp, seasonings, and the sautéed vegetables.  Stir or best to mix with hands until incorporated.  If it's too runny, add in a small about of instant mash potato flakes.
4. Divide into 4-6 portions and shape into burger patties.
5. Cook on a medium-hot griddle or large fry pan coated with some oil.  Cook for 2-3 minutes each side.  Serve on a bed of bib lettuce with aioli.  Of course, works well on a good brioche roll, too.

-Erin Swing 
 Swing Eats (formally known as The Sensitive Epicure)


This is part of Food Network's Sensational Sides Feast. Check out The FN Dish. This week we're focusing on burgers. On twitter, we're tagging #SummerSoiree. Here are other amazing burgers recipes to try out from our other friends:

Thursday, June 5, 2014

S'Mores Bars (gluten-free)




Welcome to my new blog.  The Sensitive Epicure has morphed into Swing Eats.  Look for more to come, hopefully with Swing Eats baked goods headed your way.  They're "gluttonous and good for you," full of puffery, and gluten-free of course!

It must be summer.  I find myself thinking of bonfires and roasting wienies and marshmallows.  Of course, classic s'mores come quickly to mind.  Ah, I these are a rare treat as a Celiac.  I say, I can make these for all to enjoy: make them "healthier" with nutritious ingredients in the graham cracker crust like almond flour, brown rice flour, flaxmeal, and of course chocolate; and in a form that's packable for picnics or any outings.  These are super easy to make.  Just make sure to use a scale for best results with the graham cracker crust and allow time to cool in order to cut and pack without oozing all over the place.  Yes, the gooiness is deliciousness.  These can be made vegan by subbing out butter for vegan butter (like Earth Balance) and vegan agar-based marshmallows.

S'Mores Bars (gluten-free)
Ingredients:
  • Butter, 60 grams
  • Flaxmeal, 10 grams
  • Salt, 4 grams
  • Vanilla extract, 10 grams
  • Cinnamon, 3 grams
  • Sugar, 50 grams (brown or white)
  • Almond flour, 100 grams (blanched)
  • Brown rice flour, 50 grams
  • Semi-sweet chocolate chips, 1 package (12 ounces/240 grams)
  • Marshmallows, small
Directions:
  1. Preheat (toaster) oven to 350F.
  2. In a medium mircowave-safe medium bowl, weigh in the butter and flaxmeal.  Microwave for about 30-40 seconds on high, until just melted.  Stir well.  Add in the salt, vanilla, cinnamon, sugar, and mix well.  Then mix in the almond and brown rice flours.
  3. Turn into a square brownie pan (8"x8" or 9"x9"), compact to an even thickness using the bottom of a 1/2 cup measurer (the only real good use for it).  Bake at 350F for 15 minutes, until golden brown.  Remove from oven and turn off heat.
  4. Immediately and evenly distribute the whole package of chocolate chips on top of the hot graham cracker crust.   Place back in hot oven for a couple of minutes until super glossy and slightly melty looking.  Remove from oven and smooth melted chocolate chips using an off set small spatula.
  5. Place in fridge to slightly firm up the chocolate surface a little bit.  Carefully place the marshmallows on top of the chocolate.  Get as creative as you want.  Just make sure it's even for broiling.  I used my handy kitchen forceps.
  6. Place under a broiler for a couple of minutes.  Here it is critical to babysit, or else the marshmallows will turn into carbon. Remove and allow to cool.  Placing in the fridge helps for half an hour.  Make sure it is set completely before cutting.  Makes about 12 servings.
-Erin Swing
Swing Eats (formally known as The Sensitive Epicure)

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on packable desserts for your picnic.  On twitter, we're tagging #SummerSoiree.  Here are other amazing packable desserts recipes to try out from our other friends: