I had EVERYTHING here already - 2 frozen (and so cheap) left over salmon fillets, almonds, the necessary spices, etc. But, one problem - the sauce called for stale bread crumbs and a food processor.
Did I forget to tell you that I have Celiac's Disease? Don't worry, it's not fatal - it just means I'm intolerant to gluten. This little treasure means I can't eat the suggested bread crumbs. Here in Santo Domingo, there is no Whole Foods-esq substitute, so it's a little more difficult to find all the delicious flours and things that normally act as gluten substitutes. Well, correction: I'm sure it exists somewhere, but it is way out of my price range. So I said, "I'll substitute it with casabe (yuca crackers) and blend the sauce in my blender."
WRONG.
My "sauce" ended up as some sort of dough-thing. Lesson: Casabe is way too dense and sticky to be used a bread substitute! The blender didn't work its magic like it normally does - I'm assuming a food processor really might have done the trick better, had casabe not been in the mix.
Lunch was so gross we couldn't even finish it. When we talked about it later, we shuddered, laughed, and shuddered again. I may or may not have had nightmares about it last night.
Lizzy,
ReplyDeleteDue to some health problems I have gotten behind on a few things, including your blog. However, my new-found down time has allowed me to catch up quickly!
I had no idea that you have Celiac, is this a new discovery? While I was studying pastry Celiac was a topic that we discussed a great deal, as most of our products are wheat-based and the rising interest in healthy-eating, like the benefits of going gluten-free. In fact, my brother-in-law has been on a gluten-free diet for about 3 years now. I know you are probably more knowledgeable than I am, seeing as this is your way of life, but I have a couple of tips I will share. I love making sauces, and when I am cooking for Josh I will use either tapioca or agar-agar (seaweed extract) as thickeners. I use them when cooking for just myself as well. They are much easier to digest and there is never any risk of a starchy aftertaste. I also really like to experiment with different grain mixtures when making bread products. I can't stand the texture of rice flour, and that is what most gluten free bakers use for basic breads. I take whole grains like quinoua and pulverize them in the blender or food processor. Sometimes I will mix this with nuts to create a breading. I made some awesome muffins, by accident, with quinuoa flour, walnuts and dried blueberries. If I can ever figure out how I made them again I will let you know! :)
I am truly enjoying your postings. I am glad that you are doing well and enjoying life. In August, my husband and I will celebrate our 2nd wedding anniversary, believe it or not, and he is my favorite accomplice in the kitchen. I have found that that interactive, creative time spent cooking is one of the things that strengthens out relationship the most. We also love traveling, so maybe we will show up in your neck of the woods! Brad's cousin spent some time in the DR and loved it, so we have been wanting to check it out ourselves.
Take care, and keep cooking!
Hope
Hope!!!!
ReplyDeleteThank you so much for your note. I found out I was intolerant to gluten when I was 19 - so it's been about 5 years now, which I can't believe. Oh my gosh, I can't tell you how much I appreciate your notes on the different flours you use. I am completely ignorant about them, because here in the DR I really don't even know where to look for any of those kinds of substitutes - so I just avoid any recipe that calls for flour of any kind. However, when I'm home in NC in July, I'm going to stock up on your suggestions!!! I'm so excited now that I have some idea of what to use.
It's so sweet that you and Brad cook together - Mario is just my taste-tester! Anyway, you are always welcome here! Thank you again and again for sharing everything with me! It has made my day.
Lizzy