Food Fun

A Humorous Hummus experience

I am calling this post Humorous Hummus for a reason. “Kid of a Chef” always cracks me up. She sent me a text this morning as she was making a mega batch of hummus. Too funny. Enjoy. I have also included our family recipe for hummus with lots and lots of variations and garnish options. Double check the cans before you open them – just saying….

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“I always open three cans of chickpeas to make hummus.

I was preoccupied with the chocolate in my pantry and didn’t notice that I had two cans of chickpeas and 1 can of black beans in my hand.

I opened the can of black beans and thought for a second.

“When did they start making purple chickpeas?”

Duh! So, I put them into my hummus anyway!

It kind of looks like my hummus is on the brink of death because it is so grey, but DANG, does it ever taste good!”

from: “Kid of a Chef”

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Humorous Hummus:

CHEF TALK: Here it is: our family recipe. Humorous or not – this stuff is delicious and healthy. Whether or not you choose to use black beans is entirely up to you.

YIELD: Approximately 500 ml hummus

INGREDIENTS:

1 can of chickpeas (19 oz), drained and rinsed
1/4 cup tahini or smooth peanut butter, or even sunflower butter
Juice of 1 lemon (about 4 Tablespoons or 1/4 cup)
1 clove garlic, minced (see note below for variation)
2 – 4 Tablespoons Olive Oil plus more for drizzling on top of finished hummus
Salt and pepper to taste
Zest of one lemon, optional

METHOD:

In a food processor with a steel blade, place the chickpeas, tahini, lemon juice and garlic. Whizz for several minutes until the chickpeas are pureed.
Slowly add the olive oil and continue processing until the mixture is very smooth.
Season to taste with salt and pepper.
If the mixture is too thick, add a little warm water and continue to process until the desired consistency is reached.
Serve with pita bread or pita crisps or a vegetable crudité platter.

Hummus with sun-dried tomato garnish | urbnspice.com

Humorous Hummus Options:

Optional Seasonings and Flavouring Variations:

CHEF TALK: We tend to change up our family hummus recipe, depending on what we are serving it with. My favourite is the sun-dried tomato and roasted garlic and lemon zest addition variation – in that version, I omit the tahini or peanut butter – I just like the lighter, brighter taste of the Mediterranean flavours. I was also making sunflower butter the day I made this batch of hummus so I used that instead of the peanut butter or tahini option. Very good! Experiment with flavour variations – you might come up with your own family version of hummus.

Substitute Roasted Garlic (1 Tablespoon) for the fresh garlic clove
Sun-Dried Tomato (2 Tablespoons), chopped
Ground Cumin (1/2 teaspoon)
Chili Powder (1/2 teaspoon)
Zest of one lemon

Optional Hummus Garnish:

Olive Oil drizzled on top
Pine Nuts, toasted, sprinkled on top
Paprika or Smoked Paprika
Red bell pepper, cut into 1/4 inch dice and cooked in a frying pan for a few minutes until soft, seasoned with salt and pepper and sprinkled on top.
Caramelized Onion

Hummus with fire roasted red pepper garnish | urbnspice.com

STORAGE:

REFRIGERATE: The hummus will keep in a sealed container for a week.
FREEZE: I like to make a mega batch of hummus (like Kid of a Chef) or several variations and freeze them in 1/2 cup amounts in the freezer.
CHEF TIP: I have silicone muffin trays that work very well for this purpose. The silicone muffin trays are also very handy for applesauce, pumpkin puree, etc.

Hummus with toasted pine nut garnish | urbnspice.com

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Perseverance
Tweaking
__________

You Might Also Enjoy:

Parmesan Pita Crisps

Bacon Cheese Potato Cups

Gluten Free Rock Star Veggie Burgers

Patio Delights – Summer Time Appetizers

If you give my favourite family recipe for Humorous Hummus a try, please come back and leave me a comment below with your feedback.

You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page – If you like what you see here, Please LIKE my page

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

Easter Play

By Denise Pare-Watson

It is nearly Easter and I have had one of those weeks where I could not motivate myself to work on any type of demanding project despite my best intentions. An unexpected trip across Canada; a rainy day beckoning me to pull out the soup pot; a sunny afternoon inviting me to enjoy my coffee on the front deck all proved to be excellent distractions. Before I knew it, a new project landed in my lap! An urgent request for Easter cookies! Just the thing I needed to reenergize my creative spirit. Easter Play!

Easter Cookie Fun with Colourful Egg-Shaped Meringues and Italian Almond Macaroons

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Dark Chocolate Truffles

By Denise Pare-Watson

What do you do with a bit of leftover dark chocolate ganache? Make Dark Chocolate Truffles, of course! You can make these truffles in a snap and they make wonderful hostess gifts and they are also great additions to a cookie plate. Besides, they are fun to make and a great activity if you have children helping in the kitchen. There is no complicated tempered chocolate dipping with this recipe – the outside of the truffles are covered easily in Chocolate Vermicelli. Anyone can make these – give them a try!

: Truffles are easy to make

A ganache filling can be used for many things, including making truffles. Other uses include top brownies or squares; layer in between a crumb crust; sandwich in between cookies or macaroons. I have used ganache to coat a cake and spread on a cake as a frosting. In other words, ganache is extremely versatile, so making a little extra is a good thing. You can freeze ganache in an airtight container or an airtight sealed bag using a food sealer.

: Closeup of Chocolate Vermicelli Coating

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POTATO CRUSTED QUICHE

By Denise Pare-Watson

The Inspiration of Urbnspice

I have had so much fun in the past few weeks developing recipes for The Little Potato Company who have been working with Food Bloggers of Canada (FBC) to sponsor an opportunity for its FBC members to develop original recipes utilizing their unique potatoes. These little nugget potatoes were the inspiration for my Potato Crusted Quiche.

In developing these recipes, I had several favourites and this one in particular: Potato Crusted Quiche is just too good not to share with you. It is well worth trying. In addition, this recipe is a gluten-free option. It is also for those of you who avoid making quiche (or pies and tarts, for that matter) because of the ‘dreaded pie crust dilemma’. This Potato Crusted Quiche recipe is for you!

Potato Crusted Quiche

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Vanilla Bean Poppers – Holiday Food Fun Variation

By Denise Pare-Watson

VANILLA BEAN POPPERS – HOLIDAY FOOD FUN VARIATION: Recently, I was thrilled to win a prize for the delightful little cookies in this post. Urb’n’Spice is proud to be one of the Grand Prize Winners of an Edible Christmas Gifts Contest. Since then, I have made this recipe several times and have had quite a bit of fun with it. (See Rainbow Poppers for my grandson’s third birthday rainbow themed party).

That same little boy helped me make another variation today: Christmas Vanilla Bean Poppers! He and his older sister often ask if they can make more vanilla bean poppers. Young children enjoy making the ‘snakes’ and ‘ropes’ and cutting the little cookies with a plastic pastry scraper. Separate the dough (recipe below) into three parts. Reserve one part, colour one part with a few drops of red food colouring, and the remaining part with a few drops of green food colouring.

Vanilla Bean Poppers - Holiday Food Fun Variation | urbnspice.com

The Vanilla Bean Popper dough is coloured separately and twisted together to make a coloured rope. Cut the small logs into small slices.

Vanilla Bean Poppers - Christmas version | urbnspice.com

Lay the cut Vanilla Bean Poppers on their side on a parchment lined tray and bake according to the directions given in the recipe below.

These vanilla poppers make a Delightful Hostess Gift. Here is the original recipe for your reference – have fun with these!

Vanilla Bean Poppers

I make these teeny, tiny cookies for hostess gifts and put them in pretty jars during the holiday season. I call them poppers because they are delightful delicate little cookies that are so irresistible you will keep popping them in your mouth. These cookies are lots of fun to make with children. They can help you roll the dough into long rope-like snakes before you cut them into small pillows or balls. They will love giving these cookies to their teacher.

As you can see in the photos below, the cookie dough is very easy to mix up and it is great fun to make the ropes, cut into tiny pillows and roll into balls. They can be left as little pillows as well. They bake up in a few minutes. Cool before dredging them in icing sugar. They are irresistible treats. The little bowl of baked poppers used in the photograph quickly disappeared before my eyes.

Making Snakes: Vanilla Bean Popper Dough

VANILLA BEAN POPPERS

INGREDIENTS

1 cup unsalted butter, room temperature
1 8 oz. brick plain Cream Cheese, softened to room temperature
2/3 cup icing sugar, sifted
1 1/2 cups all-purpose flour (or substitute Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
1/4 cup cornstarch
1 teaspoon vanilla bean paste
1 dash fine salt
2 cups icing sugar, for coating the cookies

METHOD:

In a mixer with a paddle attachment, cream the butter, cream cheese and 2/3 cup icing sugar until light and fluffy.
Add the vanilla bean paste and mix to combine
Combine the flour, cornstarch and salt together. With your mixer on low speed, add these dry ingredients to the creamed mixture and mix until combined well.
Remove small handfuls of dough from the mixer at a time and roll into ‘snakes’ about 1/2 inch in diameter. (Remember, these are tiny cookies). With a sharp knife, cut the dough into 1/2 inch pieces.
At this point, you can leave them in the pillow shapes as they are, or you can roll them into tiny balls. Either way, place these tiny pieces of dough on a parchment-lined baking sheet. (The cookies do not spread, so you can place them fairly close together).
Bake in 325oF oven for 12 – 15 minutes, depending on the size of your tiny pillows or balls. The bottoms of the cookies should just start to turn a very light golden.
Let the cookies cool slightly. In a medium-size bowl, place the 2 cups of icing sugar. Place the cooled cookies in the bowl and toss them to coat thoroughly with the icing sugar. Tip: Place the cookies in a sieve to shake the excess icing sugar off.
Place the cookies in a decorative container or jar, label and decorate with ribbon and give to your favourite someone.

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Parchment Paper
Oven Temperature Accuracy
Vanilla Extract
__________

OTHER GIFT IDEAS:

Variation to Vanilla Bean Poppers: Urb’n’Spice Rainbow Poppers

Dee’s Old Fashioned Coconut Oatmeal Cookies

Cherry Rhubarb Compote

Chocolate Desserts Cookbook Series

Rainbow Poppers

By Denise Pare-Watson

Thinking outside the box is not an unusual past time for me when it comes to creating fun recipes. In December, the idea for Vanilla Bean Poppers came into my head when Real Women of Philadelphia – Canada announced an intriguing contest for Recipes for Edible Gifts. Rainbow Poppers is a variation of the recipe I submitted called Vanilla Bean Poppers.

Instead of making ropes and cutting (like gnocchi), I separated the cookie dough into smaller portions, added food colouring (I used Wilton Gel Icing Colours, as I find that the colours stay vibrant once the cookies are baked). I explain this further in the steps of the recipe below.

In the photo above, you will notice that the technique is just a bit different than making the vanilla bean popper ropes. In the rainbow poppers recipe, make several coloured ropes and join them together, rolling to smooth them into a colourful cylinder, chill and cut into disks, bake and enjoy. Follow along step by step in the recipe for Vanilla Bean Poppers provided below.

RAINBOW VANILLA BEAN POPPERS

INGREDIENTS

1 cup unsalted butter, room temperature
1 – 8 oz. package Original Cream Cheese, softened to room temperature
2/3 cup icing sugar, sifted
1 1/2 cups all-purpose flour (or gluten-free flour alternative)
1/4 cup cornstarch
1 teaspoon vanilla bean paste
1 dash fine salt
2 cups icing sugar, sifted (for coating the cookies)

METHOD

Preheat the oven to 325^oF.
In a mixer with a paddle attachment, cream the butter, cream cheese and 2/3 cup icing sugar until light and combined.
Add the vanilla bean paste and mix to combine.
Combine the flour, cornstarch and salt together. With your mixer on low speed, add these dry ingredients to the creamed mixture and mix just until they are combined.
Remove equal size pieces of dough from the mixer. For each individual piece of dough, add food colouring to your taste. Roll each coloured piece of dough into ‘snakes’ about 1/4 to 1/2 inch in diameter.
Once you have all of the colours you want for your rainbow cookies, place the coloured snakes together lengthwise and start to roll them together. You might have to cut the larger rope into sections in order to get the colourful cylinders of dough to a circumference that will be small enough to cut into 1/2 inch (or less) cookies. (Remember, these are tiny cookies – the tinier the better). With a sharp knife, cut the dough into 1/4 to 1/2 inch or smaller coin-sized pieces.
Place these tiny pieces of coin size dough on a parchment-lined baking sheet. The cookies do not spread, so you can place them fairly close together.
Chill the tray of prepared cookie dough for a few minutes in the refrigerator. CHEF TIP: I find that most cookie doughs benefit from a chill in the refrigerator before baking. It helps the cookies to retain their shape. Try this the next time you make chocolate chip cookies.
Bake in the preheated oven for 12 – 15 minutes, depending on the size of your tiny pillows or balls (for example, the recipe on the Kraft Canada website indicates baking for 25 to 28 minutes for 1/2 inch cookies). The bottoms of the cookies should just start to turn a very lightly golden and will feel firm.
Place the colourful rainbow cookies in a decorative container or jar, label and decorate with ribbon. Give them to your favourite someone.

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Creaming
Oven Temperature Accuracy
Vanilla Extract
__________

More Urb’n’Spice Cookie Fun:

Vanilla Bean Poppers

Vanilla Bean Poppers – Holiday Food Fun Variations

My Dee’s Old Fashioned Oatmeal Coconut Cookies

Italian Almond MacGluten-FreeGluten Free Cookie

Urb’n’Spice Chocolate Cookbook Series – Cookies, Brownies and Squares

As you can imagine, the possibilities are endless! What shall I create next?

As always, if you give this recipe for Rainbow Vanilla Poppers a try, please come back and leave me a comment below with your feedback.

You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

National Cookie Day – A Cookie Story

By Denise Pare-Watson

Have you heard of National Cookie Day? This is a happy day in the UrbnSpice kitchen. It could be National Cookie Day any day of the year, as far as my family is concerned. Growing up, baking was something that happened frequently. My Mom would typically bake on Saturday morning – I was always a little shadow beside her in the kitchen, tucking myself into the crook of her elbow as she mixed, rolled and scooped dough. It is little wonder I became a pastry chef. Making cookies still gives me that warm, fuzzy feeling of baking with my Mom. Just as my Mom did, I welcomed my little ones into the kitchen. Sharing this experience with my own daughters was such a joy to me. I see the same thing happening all over again with my grandchildren and their Momma – my heart just melts.

Chocolate and Oat Cookies with a Creamy Filling

National Cookie Day – A Cookie Story

So, let’s talk about cookies. What do you think of when you hear the word cookie? Do you have food memories of sandy textured shortbread, or melty chocolate chip, or crispy meringues? Everyone has their own opinion when it comes to their cookie favourite. Most folks are unable to bake on a whim, however. I can offer a few suggestions, tips and techniques that will make any day a cookie baking day for you and your family.

There are many ways to have cookies on hand for occasions when you just have to have a freshly baked cookie. I have dough in my freezer just for occasions like this – slice and bake varieties have endless possibilities, like this cookie dough shown below. The dough is separated into three different varieties: chocolate, strawberry and vanilla bean. It is just a matter of cutting strips to make Neapolitan or twisting the colours together into a cylinder, or just mushing them all together and come up with something different and interesting with every piece of dough. But don’t stop there.

Cookie dough fun - three different cookie doughs formed into many varieties | urbnspice.com

Cookie dough fun – three different doughs formed into many varieties

Making a chocolate chip cookie dough ahead of time, for instance, use a scoop to portion all of the dough, roll them into balls, flatten just slightly, and place the nuggets close together on a parchment-lined baking sheet. Then, freeze the dough nuggets until firm, and label and store them in a zipper type plastic bag in the freezer until you are ready to bake them.

I worked at a private golf club where we would freeze the nuggets of dough, called “Toonie cookies” for the menu. They were baked to order – hot and fresh to the customer’s table in 8 minutes. Before the busy Christmas season, we would stock up our cookie nugget inventory, literally making pails and pails of cookie nuggets.

Icebox cookies are also great make-ahead options. The flavour possibilities are endless and they are quick to mix together, roll into a cylinder to make a tiger cookie, wrap, label and freeze. When you are ready to bake them, remove them from the freezer. They will be easy to slice from the frozen state into 1/4 inch slices and place them onto a parchment-lined baking sheet. Bake and enjoy.

Cookie Dough shaped into logs and stored in the refrigerator or freezer is very handy for baking adventures

Tiger Dough: made by twisting two different cookie doughs together

For a baby or bridal shower, you may want to try just working with two coloured doughs to make a variety of very pretty, delicate, and tiny cookies. They are just as pretty as the checkerboard version, if not prettier, in my opinion. Take a look at the collection of pink cookies below that I made for a baby’s christening. These cookies were by far one of the most pleasant baking requests that I have ever had in my career.

I have to admit that our favourites are not typically the fancy cookies or those that take time to make and bake, but the rustic, homemade, old-fashioned cookies like oatmeal, peanut butter and particularly, chocolate chip and my Mom’s Hermit Cookies. Shown in the photograph below is my husband’s favourite: Urb’n’Spice’s Ultimate Chocolate Chip Pecan – cookies ‘to die for’ according to him. And they are delicious, indeed. Roasting the pecans first make all the difference. There are many tips and techniques that are part of the baking fun. You can learn more baking tips and techniques from this post.

Chocolate Pecan Cookies and Gluten Free Chocolate Pecan Cookies from the cookbook series

You Might Also Like these UrbnSpice Cookie Recipes:

Baking Testing Day and a Kitchen Disaster

My Dee’s Old Fashioned Oatmeal Coconut Cookies – some of the best cookies that I have ever tasted!

Vanilla Bean Poppers – These award-winning tiny, delicate cookies that are worthy of gift giving any time of the year.

Italian Almond Macaroons – a gluten-free meringue type cookie that is fun to make with kids

Urbnspice’s Chocolate Cookies, Brownies and Squares – Volume Two of the series, “Chocolate Desserts Made Easy and Delicious”

So, what is your favourite cookie? I can’t wait to hear your stories.

Have fun with cookies today – promise me that you will have at least one cookie today!

Happy Cookie Baking, everyone!

Denise Pare-Watson

The UrbnSpice Chef

National Cookie Day

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Crock Pot Pulled Chicken

By Denise Pare-Watson

This recipe for Crock Pot Pulled Chicken is one of those dishes that you will come back to again and again once you make it even once.

I have made pulled pork for years as it one of our family favourites. Making the dry rubbing, smoking, and the slow cooking process is a wonderfully satisfying process, not to mention the eating! Then, I came across this recipe for pulled chicken – it is a much easier process and absolutely worth trying.

Crock Pot Pulled Chicken | urbnspice.com

Crock Pot Pulled Chicken – enough for a crowd

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Arancini ………an excuse to make Risotto

By Denise Pare-Watson

Have you ever made risotto just for the pure pleasure of making Arancini (Italian Rice Balls)? These are great fun to do with a youngster, or, in the case of the Urb’n’Spice kitchen, with several groups of ladies attending appetizer classes this week. Perfect for small plates, too. They really are quite addictive.

Arancini

Arancini (Italian Rice Balls)

Arancini are served piping hot – the photo shows arancini served on top of smoked tomato confiture; the filling is raclette cheese. Traditionally, they are served with a simple tomato sauce and the filling is often mozzarella cheese or gruyere.

CHEF TALK: This recipe is adapted from one of my favourite chefs, Emeril Lagasse. He knows a thing or two about risotto and arancini. Enjoy!

The first task of making arancini is making risotto. The recipe follows. If you have leftover risotto, then you can get right to it. Arancini are wonderful little appetizers for small plate gatherings.

Little ones will love to help you roll the rice balls. They are great make-ahead appetizers. I pre-cook them (either by frying or baking) and then rewarm in the oven for a few minutes so that they are piping hot. They can also be served slightly warm or even at room temperature.

Arancini freeze well. Rewarm from frozen on a baking tray in a 325 oven for 10 minutes or until they are hot.

Arancini served with Smoked Tomato Confiture

Arancini (Italian Rice Balls)

INGREDIENTS

3 3/4 to 4 cups chicken or vegetable stock
4 tablespoons butter
3/4 cup finely chopped onion
1 cup Arborio rice (Italian short grain rice)
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano cheese
1/3 cup heavy cream
1 1/2 tablespoons chopped fresh herbs, (Italian parsley, chives, thyme, basil, etc)
Salt and freshly ground black pepper
3 eggs (one for the arancini mix and the other two for the coating stage)
1/3 cup cubed raclette cheese (traditionally, mozzarella cheese is used)
Vegetable oil for frying OR melted butter and paprika for baking arancini (see step 18)
1/2 cup flour
1 cup dry bread crumbs or Panko crumbs
Tomato sauce or smoked tomato confiture, as an accompaniment

Arancini with raclette filling

METHOD

To make arancini, you must first make risotto. Here is how you do it:

To Make the RISOTTO:

In a saucepan, heat the stock slowly and keep it hot while you prepare the rice.
In a large flat saucier pan, melt 3 tablespoons of the butter over medium-high heat.
Add the chopped onion and saute until transparent, about 4 minutes.
Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring, until absorbed.
While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy. (This step takes between 18 -20 minutes, so pour yourself a glass of wine and enjoy the moment!)
Add the grated Parmigiano-Reggiano, heavy cream, herbs. Season to taste with salt and pepper.
To cool the rice quickly, spread the mixture onto a baking sheet. Refrigerate until thoroughly chilled.

To Make the Arancini:

A perfect small plate appetizer is Arancini

When you are ready to make the arancini, remove the chilled risotto from the refrigerator.
Stir in 1 of the eggs. Using a small cookie scoop, divide the risotto into portions.
Form the portions into ball shapes – this is easier if you wet your hands with water and then roll.
Press a hole into the center of each risotto ball and stuff the center with some of the cheese.
Press the opening closed and roll the ball between your hands until it is smooth.
Repeat until you have used up all of the rice.
Breading Station: In 3 separate bowls, place the flour, remaining 2 eggs and breadcrumbs.
Season each bowl with salt and pepper to taste.
Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball first in the flour bowl, then the beaten egg mixture, then the breadcrumbs or panko crumbs, so that each ball is completely coated.
If you are frying the arancini, heat 2 inches of oil in a large saucepan until a deep-fry thermometer reads 360 degrees F. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates. Sprinkle with smoked sea salt. Serve immediately.
If you are baking the arancini, follow the steps until step 16. Preheat oven to 350oF. Melt 1/4 – 1/2 cup butter and add 1 to 2 teaspoons paprika. Place the melted butter on a baking sheet lined with parchment. Place the prepared arancini on the baking tray and roll the arancini to coat them lightly with the melted butter and paprika. Bake until the arancini are heated through and golden brown. Shake the tray occasionally to evenly brown the arancini in the oven. Sprinkle lightly with smoked sea salt and serve while hot.
To serve: transfer the arancini to a plate or small platter. Serve with tomato sauce or Urbnspice’s Smoked Tomato Confiture or Roasted Tomato Compote.

: Arancini served with Smoked Tomato Confiture

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Tweaking
Basic Tools: Scoops for Portioning
__________

You Might Also Enjoy:

Pistachio Chicken Pastry Puffs

Bacon Cheese Potato Cups

Parmesan Pita Crisps

As always, if you give this recipe for Arancini – Italian Rice Balls a try, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page – If you like what you see here, please LIKE my page. I would love that – thank you!

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

Sources:

Arancini – the Definition (source: Wikipedia)

Emeril Lagasse

Rice Flour Tuile Garnish

By Denise Pare-Watson

What Is It Series

UrbnSpice asks, “What is It?” Series – 3rd Edition. This edition of “Urbnspice Asks, What is It?” was inspired by a gluten-free menu that I recently created and catered for a special couple celebrating their 1st anniversary together. Since my speciality is pastry, I wanted the dessert to be very special indeed. The mysterious photograph is a Rice Flour Tuile Dessert Garnish.

Beautiful lacey tuile dessert garnish | urbnspice.com

Beautiful lacy tuile dessert garnish

As a pastry chef, it always concerned me that most celiac customers were not given dessert choices or options and I wanted to change that. I was absolutely determined to offer them something other than sorbet or a fruit plate. Since writing my latest book, “Chocolate Desserts Made Easy and Delicious – Gluten-Free Chocolate Desserts”, I have been experimenting further using my recipe repertoire to adapt, test and expand my selection of gluten-free desserts, including garnishes.

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