Pumpkin Cookies

Time to take a short break from the travel journal. After all, life continues to flow on in the here and now.

Election Day in the U.S.A. has come and gone. I'm happy that our local libraries will likely receive more money and that Sweetie will likely continue to be a director of our local fire board. I say 'likely' because there are still something like 20,000 absentee ballots to count. The day after the election there were about 50,000 so I'm hoping that it is down to 20,000 by now. It's a lot of work making elections work.

Not at all happy about the presidential election, but California continued to support diversity in our choices of at least some of the people we are sending to Congress, including a local senator-elect Kamala Harris. Wednesday was a mixed bag.

One of the great things that happened is that on Wednesday my attention was turned to the challenge of making three dozen cookies that were dairy-free, gluten-free and egg-free. I was determined to also make them as delicious as any cookie that has dairy, gluten and eggs. The owner of my gym, DeDe Cool of Cool Fitness and Training, had invited Dr. Kate Tenney, N.D., Integrative Medicine, Clear Center of Health, Inc. to speak at the gym, after hours today, on ways to deal with Lyme Disease. It was a fund raiser for H.O.P.E. for Healing Institute. Dr. Kate asked that the refreshments be those 'free' cookies and the local bakeries either don't make that kind of cookie or wanted $2 per cookie (Whole Foods). I received a 'what should I do?' message from DeDe and I knew just what to do...make them myself.

As you can see, the cookies I came up with were bite worthy...and they were a big hit.

After a short time looking at my favorite cookbooks, plus a copy of one from the library by Alice Medrich (whom I met when she had a fab bakery in Berkeley eons ago), I cobbled together a recipe for Pumpkin Rocks Which Are Gluten-free, Dairy-free And Egg-free.

It's the season for pumpkin! These are yummy, soft, spicy drop cookies with raisins and walnuts and pumpkin. They smell like fall and taste so good that I almost didn't have enough for the event since Sweetie really liked them. The 'Rocks' in their name is because they are bumpy like rocks, not that you should bake them until they are hard as rocks...think soft!

I used Bob's Red Mill gluten free baking mix, but the recipe also has a flour mixture you can mix yourself, if you prefer. I used Ener*G egg substitute and water to replace the egg.

I used dairy-free margarine instead of butter. I used canned solid-pack pumpkin (not pumpkin pie mix), but you could substitute fresh pumpkin that you bake, de-seed, and process in a blender or food processor to a puree. If you use fresh pumpkin, you may need to add a bit more flour mixture. When you scoop the cookies onto the parchment paper or foil, the drops should sit up in a mound, not flatten out. If they flatten out, add more flour mixture until they sit in mounds.

They, of course, can be made with regular gluten containing flour and with butter and with an egg, but they are just right without any of those. People with Lymes Disease often have to eliminate gluten, dairy and egg (and sometimes other things) from their diet in order to maintain maximum health and well-being. Since I have to do without dairy now, I know what a difference it can make. Still, with a little bit of effort, you can still have delicious things to eat. These cookies are one of them. Enjoy!

Large, thick, soft, spicy and old-fashioned cookies

Gluten, Dairy and Egg-Free Pumpkin Rocks
Based on a recipe in Maida Heatter's Book of Great Cookies and
a recipe in Alice Medrich's book Chewy, Gooey, Crispy, Crunchy

2 1/2 cups gluten-free flour mixture (Or use the Gluten Free Baking Mixture below)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon powdered ginger
1/4 teaspoon powdered cloves
1/4 teaspoon allspice
1/4 lb (1 stick or 4 oz.) non-dairy margarine, at room temperature
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
egg substitute for 2 eggs (I used the powder and water mixture amounts on the box to make two eggs)
1 pound (about 1 3/4 cups) canned pumpkin...not pumpkin pie filling
1 cup (5 oz. ) raisins
2 cups (7 oz.) chopped walnuts - medium sized pieces

Preheat oven to 375 degrees F. Cut aluminum foil to fit your cookie sheets. (I used parchment paper because I wasn't doing the glaze.)

Sift together the flour mixture (see below for how to make flour mixture or use a one-to-one gluten free flour mixture-Bob's Red Mill and King Arthur Flour both have good ones), baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves and allspice and set aside.

Cream the margarine in the large bowl of an electric mixer. Beat in both sugars. Add the egg replacer and water and beat to combine. Beat in the pumpkin.

On low speed gradually add the sifted dry ingredients, beating only until thoroughly mixed. Stir in the raisins and walnuts with a flexible spatula or wooden spoon

.

Use a rounded tablespoonful of the dough for each cookie, and place them 2 inches apart on the cut aluminum foil. Slide cookie sheets under the foil or parchment.

Bake the cookies for about 18 minutes, reversing position of the sheets if necessary for even browning.

Cookies are done when lightly browned and spring back if gently pressed with a fingertip.

Cool on racks if not glazing.

Optional Glaze:

2 tablespoons softened non-dairy margarine
1 1/2 cups gluten free confectioners' sugar
Pinch of salt
2 tablespoons lemon juice
1 tablespoon soy, almond or rice milk

Place all the glaze ingredients in the small bowl of an electric mixer and beat until completely smooth. The mixture should have the consistency of soft whipped cream. It might be necessary to add more liquid (either lemon juice or nut milk) or more sugar. Cover the glaze airtight when you are not using it to keep a hard skin from forming on top.

If glazing cookies, after you remove the baked cookies for the oven, slide the foil off the cookie sheet and immediately, while the cookies are very hot, brush the glaze generously over the tops. It should be a heavy coating, which should run unevenly down the sides.

With a wide metal spatula transfer the cookies to racks to cool The glaze will dry completely.

Gluten Free Baking Mix For These Cookies

1 cup and 3 tablespoons oat flour
1 cup brown rice flour
1/4 cup plus 2 tablespoons potato starch
3/4 teaspoon xanthan gum

Seventeen Shades Of Red And Gold

You might think that I am describing autumn in the title of today's post, but actually I'm describing the pigments available from the ochre mining in a small town in Province called Roussillon. Artists like Monet and Cezanne painted with paints made using these shades of red ochre and yellow ochre. Here Katherine and I stand in the lower part of Roussillon in front of some of the rock formations that are mined for the various ochres.

As far as inspiration for future painting, it was the my most favorite place of the trip. Around every corner there was another potential painting. All of the buildings and much of the mortar on the buildings are colored with one of those seventeen shades and since all those shades are mined from the surrounding hills, they go very well together.

It is rare to see such harmonious vistas when it comes to buildings, but most of the town seems to have been build in similar ways, using local materials, too. Some buildings had mortar with different shades, perhaps because of repairs at a different time than when the original mortar was applied.

 I love all of the different designs of the lanterns and the shades of blue and green on the shutters, plus the amazing doors.

There is a church tower with bell

and lots of interesting alleys and arches.

 The light the day we were there was golden and added to the painterly effect.

In the late morning (we are, after all on vacation!) we drove over there. 

After a short walk in the lower area of Roussillon, we found a cafe that had outdoor seating in the shade and had a delightful lunch.

I had a refreshing salad with chicken and tomatoes and avocado that would have been right at home in California, so no photo. The others had dishes with cheese, like the salad with warm goat cheese that Katherine had.

 Another dish that would fit right on the menu of California restaurants. After lunch we wandered around town. 

I probably annoyed everyone else eventually since every time they turned around I had stopped to take more photos of future painting scenes. Heavenly for me!

This one, of a couple taking a seat in the shade, might make an interesting painting.

On the way back to St. Sat we took a turnoff that took us into the mountains near Fillol Javon. It is a popular area for cycling and hiking enthusiasts and quite beautiful.

That evening we had dinner at a local restaurant, but I think I should save that for another post.

Truly On Vacation

We had started the morning of our first full day in France with Frances at the B and B. He joined us for conversation of the kind you get when neither speaks the other's language but you keep trying. First he served us a wonderful meal which included awesome jam he had made himself. The perfectly cooked soft boiled egg reminded me why I enjoy them so much. One of the pears was the kind that Alice Waters would have served...perfection. Sweetie enjoyed the first of many delicious croissants

and I had some lovely seeded baguette.

After breakfast we went over to Naomi's and took a tour of her home. There are beautiful touches of inspiration everywhere, like the dried lavender on the table and the collection of tea pots and glass jars in the kitchen. I loved every part of her kitchen and dining room, from the rock wall that is part of the kitchen backsplash

 to the ochre tinted old floor tiles.

 In back they have a plunge pool, very popular in the hot summers, plus a shady garden.

The bathroom is large and beautifully remodeled and the main bedroom cool and airy and peaceful. Seymour likes it, too.

Naomi's office is very charming, as well. She has an etsy business called La Vie en Pastis, French Vintage and Antique finds from Provence. Check it out if you like antiques and vintage items selected with a trained and discriminating eye. The baskets, creamware, silver, and enamelware are my favorites. The prices are reasonable and she ships anywhere. When we were there she stopped at the post office to mail a mirror. So far all of her items arrive with no problems either, so, if you don't wait too long,  you can have some unique Christmas presents from France, curated by Naomi!

In the late morning we headed for our first small town in Provence, but I took so many photos I want to share with you that I'm saving that for another post.

La Belle France

Although being in Ireland is always a blessing, heading to France was exciting. I've wanted to go to France since I was a young girl. As an art student in college I was impressed with all of the great art and artists in France. Once I started blogging and learned about Polaine bread and macarons I just wanted to visit all the foodie places in Paris and Provence.

I was a bit anxious, too. My French is un peau (a little) and from 40 years ago. We weren't doing any tours so we would be on our own most of the time. I was worried that my dairy allergy would get in the way of eating, and it didn't seem like we would be in any place quite long enough, but it was what we could afford.

Everything turned out just fine. The French people I met were charming and helpful, especially since I was at least trying to speak their language when I could. The towns were beautiful and Paris even more beautiful in some ways, although certainly not as tidy as every town in Ireland and Provence we visited.

Our first introduction to France was in Marseille. We landed and headed for the car rental area. It took them some doing to make sure that our GPS really spoke English (with a British accent no less) but the car was comfortable and large enough to hold our minimal luggage and ourselves. Sweetie made the switch from driving on the left to driving on the right and made it seem effortless, although I know that it wasn't.

We headed through rush hour traffic to the north to Cavaillon where we would turn east toward the Vaucluse and the tiny village of St. Saturnin-les-Apt.

Fortunately I had been warned by a woman at my gym to load up on Euro coins so we were ready for tolls, but I had not expected the cut throat driving. Perhaps it was just because it was the end of the work day and everyone just wanted to get home, or it might be that they were just done with tourists after a full season of working around folks who didn't know where they were going. Fortunately between our GPS, whom we called Beatrice, and my Michelin map, we arrived around dusk, safe and sound in St. Sat. Here Sweetie and Naomi admire the rain dampened street and pink sunset in St. Saturnin les Apt shortly after our arrival.

Many years ago in Berkeley I had been the babysitter of a darling toddler, Naomi. She and my daughter became fast friends, especially when we moved in across the street from Naomi's home. Over the years they became more like sisters, so it was wonderful to see her again, here in her own home in this small village in Provence. She and her partner Pete took a run-down ancient town house and turned it into a gorgeous place to live.

Naomi took us over to our B and B, another lovely old building, where we had a beautiful view over the Luberon valley from our balcony.

Katherine was staying with Naomi and Pete and their very charming dog Seymour. It has been a long day, but we were with friends, had comfy places to sleep after dinner, and the wine was flowing.

It Was The Best Of Times, It Was The Worst Of Times

Won't even talk about why worst...and very glad  election day has finally arrived...and will be over soon.

Best of Times because my sourdough starter is ready to go, at last. Hope to have some recipes here soon. Sourdough pancakes anyone?

A Classic For A Reason - Coq au Vin

When I first had my own apartment I wanted to make an impressive dish for a dinner party I was giving, but I was a working girl and didn't have all day to create something fancy. My Dad had given my Mom a copy of Mastering the Art of French Cooking, so I took a look through that and decided that Boeuf Bourguignon would be just the thing. Although it took a few pages for Julia Child to explain how to make it correctly, for someone who already knew how to make stew, it could be compressed to fit on the front and back of an index card, including the separate part of how to cook the onions and mushrooms.

Coq au Vin is a similar dish and just as classic. Bacon is cooked and removed, onions and garlic are cooked and removed (mushrooms, too, if you like them), chicken is browned and removed. The pan is deglazed with wine. Broth, seasonings and all those things removed are added back along with some tomato paste and small onions and then the whole thing is simmered. Pretty easy, right? You can thicken the sauce and serve it up at that point (after about an hour total cooking time, but only a half hour of your time) or you can refrigerate it and serve it later. That time in the fridge lets the flavors blend magnificently, so I try to plan for some fridge time.

When you are getting ready to serve, heat up the chicken mixture, thicken it with a flour and water mixture, make some mashed potatoes and chop up some parsley. Don't leave out the parsley. Not only does the green add to the looks of the dish, but the herbal notes are needed to bring the dish to its full potential.

In a wide shallow bowl or on a rimmed plate you put the mashed potatoes, top them with some hot chicken and sauce and sprinkle some parsley on top. It smells heavenly and tastes even better. Everyone will think you have spent all day making this sophisticated dish. A green salad is a nice addition. Don't forget to serve some baguette slices so that they can chase any sauce left in the bowl or on the plate.

I like to use chicken thighs for this because they take well to the simmering that cooks the chicken pieces. If you use boneless then the dish is easy for your guests (or just yourself!) to eat. You can, of course, use a whole cut up chicken, or any combination of pieces that you enjoy. Just be sure to make the full recipe. The leftovers, if any, taste even better than the original serving. Trust me.

Use a good quality dry red wine. You only need a cup for the recipe and you can drink the rest with the meal. Light a few candles, add some flowers to the table and it's a party, even on a weeknight.

Coq au Vin
Serves 4-6

2 Slices bacon, chopped
1 medium onion, chopped
3 garlic cloves, chopped
1/2 lb (8 oz.) fresh muchrooms, sliced
2 tablespoons olive or grapeseed oil
3.5 - 4 lbs mixed skinless checken breasts (boneless) & thighs (bones OK)
1 cup dry red wine
1 - 14 oz can chicken broth or 14 oz homemade broth
1 tablespoon tomato paste
1 cup whole small onions (jarred, canned, ro frozen for ease)
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt, 1/2 teaspoon pepper
4 tablespoons water
4 tablespoons all-purpose flour

Heat a Dutch oven or heavy, covered pot over medium high heat. Brown the bacon, stirring occasionally. Transfer to paper towels to drain.

To the Dutch oven add chopped onion. Saute 3 minutes. Add the garlic and mushrooms. Saute another 3 minutes, stirring occasionally. Remove from the pan and set aside. Wipe any remaining bits from the pan with a paper towel.

Add olive oil to pan. When hot add half the chicken, browning on both sides. Remove from pan and set aside. Brown the remaining chicken on both sides. Set aside.

Deglaze the pan with the red wine, then add the broth, tomato paste, small onions, bay leaves, thyme, salt and pepper. Stir. Return the bacon, onion mixture and chicken to the pan. Reduce the heat and simmer, covered, about 25 minutes, until the chicken juices run clear when pierced. Remove the bay leaves and discard.

Refrigerate overnight to blend flavors (optional).
Return mixture to a simmer.

Make a thickener by placing the 4 tablespoons flour in a small bowl. Whisk in the water. 
Whisk or stir the thickener into the coq au vin. Stir gently around the chicken pieces as the sauce thickens.

Serve in wide, shallow soup bowls, over mashed potatoes, with a sprinkle of chopped parsley over all.