Gluten Intelligence has risen to the top as a finalist for the 2015 Eddy Awards

FINALIST FOR THE 2015 EDDY AWARDS IN THE HEALTHFUL RECIPE CATEGORY

My gluten intelligence has been on the rise since the Low Summer 2014 issue of Edible East End. I have been nominated as a finalist for the 2015 Eddy Awards in the healthful recipe category. As a proud contributor to Edible East End's What's in Season Column, I have written: Spring Whole Milk RicottaGluten Intelligence (finalist for the 2015 Eddy Awards), Crabbing at Midnight, The Second Harvest and Long Island LatkesThe EDDYs recognize editorial excellence among 80 or so publishers of Edible Communities covering the local food landscape nationwide. A superstar panel of 57 judges; chefs, authors, editors, bloggers, farmers, gardeners, activists and other esteemed professionals in the food world, selected finalists, and now it's up to you to pick Reader's Choice winners. 

WHAT THE JUDGES SAY

Laura takes us right into her kitchen during her quest to find the perfect marriage of food science and delectable dessert. The beautiful photographs almost make her trials seem effortless. In the end, she triumphed in her journey to make a visually appealing and equally delicious dessert. You'll hardly remember she had to leave anything out!

— Lindsay Malone

You be the judge! Vote for me and for each category daily through March 15th.

 

Valentine's Day Chocolate Pudding with Raspberry Whipped Cream

I love chocolate pudding. As a child, I enjoyed eating the creamy stuff with a tiny spoon that would otherwise be used for stirring espresso. Now, overcome by nostalgia, I tend to do the same, savoring each swirl and slurp. But when my bowl is empty, I go back for more. This past year, I have made a few versions of this creamy dessert. For Cinco de Mayo a spicy semi sweet chocolate made with cayenne and cinnamon and topped with a vanilla whipped cream, a mild version with a layer of butternut squash pudding for a Latkefest potluck, and for Valentine's Day, a bittersweet chocolate pudding layered with a raspberry whipped cream.

Raspberries and chocolate are a perfect combination. This dessert is splendid for that special someone or for a larger crowd. Either way, this sweet treat will knock your valentines boxers off and have your family and friends begging for more. 

Bittersweet Chocolate Pudding

Ingredients

  • 8 large egg yolks
  • 6 tablespoons of tapioca starch
  • 1 cup sugar
  • 2 cup heavy cream
  • 4 cups whole milk
  • 1 teaspoon of sea salt
  • 2 teaspoons of vanilla
  • 24 ounces of semi bittersweet chocolate

Directions

  1. Place egg yolks and tapioca flour in a bowl and whisk until creamy.
  2. Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat.
  3. Add the egg mixture slowly into the milk mixture and whisk. You are tempering the eggs from scrambling.  
  4. Once mixture thickens add the bittersweet chocolate and whisk until incorporated.

Set-aside pudding in refrigerator to cool for assembly. 

Raspberry Whipped Cream

Ingredients

  • 2 cups of raspberries
  • 3 cups of heavy cream
  • 1/2 cup powdered sugar
  • 1/4 teaspoon of vanilla extract

Direction

  1. Place 1 cup of raspberries in the bowl of a food processor; process until smooth. Press raspberries through a strainer and discard seeds.
  2. Add the heavy cream, raspberry puree, powdered sugar and vanilla in the bowl of a stand mixer. Whisk together until soft peaks form.
  3. Gently fold in to the whipped cream the remainder of the raspberries

 

Assembly

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Once the chocolate pudding is cooled, whisk again to loosen up the mixture. Place one layer of chocolate pudding in a large trifle bowl. Then top with the raspberry whipped cream. Repeat both steps again. Top with fresh raspberries, chopped chocolate or nuts. Refrigerate for a few hours before serving.

Serves 12

Note: You can half the recipe for a smaller crowd or for individual servings in parfait glasses. 

Rice Noodle Egg Drop Soup with Shiitakes, Cabbage and Chicken

We are well into the first month of 2015 and my wishes are so behind; Happy New Year! So how are those New Year's Resolutions coming along? According to a Nielsen Survey "staying fit and healthy" came in at the top and losing weight was next in line. I'm not surprised. Mine is to be more timely. Clearly, I am behind the Time Square Ball.

You are probably asking yourself, "What does this have to do with soup?" Well, it is healthy! Buying local and knowing where your food source comes from is the first step to good health. Let's take it a step further into your kitchen. When you roast a whole chicken or turkey do you keep the carcass—after you eat the meat—to make a soup stock or throw it out?

If it is the latter, I challenge you to add another New Year's Resolution to your list: keep the carcass and make a soup for good health.

Chicken Stock

Ingredients

  • 1 roasted chicken carcass; 3.5 lbs
    (I use Browder's Birds)
    Note: do not discard the neck that comes with the chicken, use for the stock.
  • 2 bay leaves
  • 1 teaspoon of peppercorns
  • Fronds from one small fennel
  • Sprig of thyme
  • 1 small turnip, cut in half
  • 2 garlic heads, cut in half
  • 1 bunch of parsley stems
  • 1 small onion cut in half
  • 3 celery, cut in half
  • 1 parsnip. cut in half
  • 2 carrots, cut in half
  • Water
  • 2 tablespoons of sea salt

Directions

  1. Place the chicken carcass, vegetables and herbs in a large stock pot. Pour in cold water so it covers the contents by 1-inch. Place over medium heat until it reaches a slow boil. Lower the heat to low and simmer for 2 hours, partially covered.
  2. Strain the stock; reserve or freeze.
  3. Makes about 12 cups.

Rice Noodle Egg Drop Soup with Shiitakes, Cabbage and Chicken

Ingredients

  • 8 cups of chicken stock
  • 1-2 chicken breast, shredded
  • 1 pound of shiitakes, sliced
  • 3 cups of Savoy cabbage, chopped
  • 1 tablespoon of ginger, grated
  • 3 garlic cloves, grated
  • 1 onion, chopped
  • 3 tablespoons of scallions, chopped
  • 1 tablespoon of fish sauce
  • 2 eggs, beaten
  • 2 tablespoons of olive oil
  • 1 teaspoon of sea salt
  • 2 bunches of Asian rice noodles
    note: the rice noodle packs come with 3 bundles, use 2
  • Pinch of red pepper flakes
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Directions

  1. In a large pot over medium heat add the olive oil, red pepper flakes, salt and onion. Sauté the onions until translucent.
  2. Add half of the shiitakes and cook for 5 minutes.
  3. Add the ginger and garlic and stir until it becomes fragrant, 1 minute, then place 2 cups of chicken stock in the pot and deglaze. Cook for an additional 5 minutes before adding the remainder of the shiitakes, stock, cabbage,  shredded chicken and fish sauce.
  4. While this cooks for 10 minutes, boil a pot of water for the rice noodles.
    note: it takes 3 minutes to cook the rice noodles.
  5. Once rice noodles are done, drain in a colander and reserve.
  6. Beat two eggs. Stir the pot so a vortex occurs and slowly pour the beaten eggs into the soup. Cook for 1 more minute, then shut off heat and place the scallions in; stir.
  7. Place a serving of the rice noodles in a deep soup bowl.
  8. Place the soup mixture on top of the noodles and serve.

    Serves 6