Author opens kitchen to share fresh recipes
Deborah Madison and vegetarian cuisine go hand in hand.
For her latest volume, the prolific author takes the reader into her home to share the recipes that show how she is eating today.
“In My Kitchen” offers more than 100 recipes, all of which are sophisticated in their simplicity.
Try out this recipe for egg salad, which is perfect for this season of fresh herbs.
EGG SALAD FOR SPRING WITH TARRAGON, LOVAGE AND CHIVES
Makes about 1 cup minute. Turn off the heat, cover the pan and let stand for 7 minutes. Pour off the hot water, rinse with cool water, then peel and chop the eggs. If they’re very hard to peel, cut them in half crosswise and scoop out the eggs with a spoon.
While the eggs are cooking, cover the shallots with a little vinegar and chop the herbs.
Put the chopped eggs in a bowl with the herbs and mayonnaise. Taste before you add salt — commercial mayonnaise can be salty — so if that’s what you are using, you might not need more salt. Season with pepper, then add the shallot, holding back the vinegar. Garnish with the chive blossoms or tiny herb thinnings.
(based on cup) 286 calories, 12.5 g protein, 0 g fiber, 1 g sugars, 4 g carbohydrates, 24 g fat (5 saturated), 438 mg cholesterol, 268 mg sodium
To stay away from grainand gluten-based thickeners such as flour and cornstarch, I suggest you explore root/ plant thickeners. Three worth trying are tapioca flour/ starch, potato starch and arrowroot powder/flour.
Tapioca flour/starch comes from the cassava plant and is the ground version of the pearls you may be familiar with for pudding or as a pie thickener.
Arrowroot powder comes from dried ground roots of the tropical plant. Potato starch, obviously, comes from potatoes.
None should be difficult to find. Bob’s Red Mill brand offers all three in its product line. If you can’t find them at a traditional grocery store, look at a specialty grocer that carries a wide selection of gluten-free items.
All three contain between 6 and 10 grams of carbohydrates
CHERRY DELIGHT
Makes 8 servings per tablespoon, with potato starch being the highest.
However, the trio varies slightly in their thickening power. To thicken 1 cup of liquid, you will need 2 teaspoons of arrowroot, 2 to 3 teaspoons of tapioca flour, or 1 teaspoons of potato starch.
So while the potato starch is the highest in carbohydrates, you will use a bit less of it, making them fairly equal choices. This is the recipe my mom used in the 1960s and ‘70s.
Mix together the crust ingredients, pat into deep-dish pie plate. Refrigerate overnight. Whip Dream Whip, milk and vanilla according to package instructions. Cream together cream cheese and sugar, then mix into Dream Whip. Pour into pie crust.
Pour cherry pie filling over top. Sprinkle with chopped nuts, if desired.
— Karen Keenan, Worthington PER SERVING:
(made with margarine, no nuts) 393 calories, 3 g protein, 52 g carbohydrates, 1 g fiber, 26 g sugars, 18 g fat (8 saturated), 13 mg cholesterol, 235 mg sodium