Friday, September 14, 2012

Shrimp Cocktail Salad

One of our favorite things to make is shrimp cocktail salad; it is so delicious with such complex flavors that one would have to experience this salad to understand exactly what we are talking about.

Interesting bit of information: legend has it that the shrimp cocktail was invented in the United States during Prohibition, because so many bars had no idea what to use the cocktail glasses that they had for, other than to serve non-alcoholic beverages. If you didn't already know, shrimp cocktail is traditionally served in cocktail glasses!

Ingredients: (this is for two servings)

For the shrimps:

16 cooked, peeled and chilled shrimps

3 Tablespoons ketchup

1 teaspoon Tapatio hot sauce (this is perfect because it adds spice to the sauce without changing the flavor), add more or use less depending on your taste

1 teaspoon lime juice (we prefer lime juice over lemon because it has more of a zesty aroma, versus the dull sour scent and taste of lemon)

Mix the ketchup, Tapatio hot sauce, and lime juice together, and then coat the shrimps evenly.

For the vegetables:

Salad vegetables of your choice, enough for two, washed and drained

1 Tablespoon of extra virgin olive oil

Fine or powdered sea salt

Brown sugar

Ground pepper

Pour the olive oil all over the vegetable, coat evenly. Sprinkle a few pinches of sea salt, brown sugar, and ground pepper. Toss. Serve as pictured.

Tammy and Sean

Wednesday, September 12, 2012

Gluten-Free Multipurpose Flour

Before I begin, I have to give credit where credit is due. The original recipe was found here: Gluten Free on a Shoestring

Like the original author stated, it is very important that you use a food scale, which can be acquired for under $20 on, or almost anywhere else online; I just like to suggest for everything under the sun.

I have taken the liberty of converting the original metric system of measurements to the US customary units. However, if you prefer metric, just go to the link above.

  • 6 ounces superfine brown rice flour
  • 6 ounces superfine white rice flour
  • 3 ounces tapioca starch/flour
  • 3 ounces potato starch
  • 1 ounce potato flour
  • 0.6 ounce xanthan gum
  • 0.5 ounce pure powdered pectin
  1. Place all ingredients in a large bowl, and whisk to combine well. The pectin should be used without the calcium packet.
  2. Store in an airtight container at room temperature until ready to use.
  3. The recipe can be halved or used in multiples easily. Just be sure to whisk fully in a large enough container.

Tammy and Sean

Long Time, No Post!

Wow, it has been nine months since I posted anything. The truth is, a lot has happened since I posted that recipe for the buche de Noel. Eleven days after that post, New Year's Eve, to be exact, I went on a first date with the man who was going to be my husband by July. I went into the date not expecting much, not because I had low expectations, but I definitely did not expect to end up engaged so soon after our first meeting, let alone married! But, that was what happened. :-)

Sean and I both run this blog now, although I'm the one who mainly writes both of our contributions. Expect this blog to be updated more regularly from now on!