The Zelda Gourmet: homemade

Showing posts with label homemade. Show all posts

The Oracle of Ages Manga brings us potatoes beyond our friends Eenie and Meenie's garden. With this, I would like to share with you a make ahead side dish that is delicious and of course gluten free. It starts with making a cream of onion sauce and just gets yummier from there. Enjoy!

Gear!

1/4 cup chopped onions

1 clove garlic

4 T Butter

salt & pepper to taste

2 T. potato starch

1/4 cup cream

32 oz. diced potatoes

6 oz. Top the Tator or sour cream

4 slices bacon, crumbled

4 oz. cheddar cheese, shredded divided

1 T parsley

1/2 cup corn Chex cereal, crushed

Quest!

Melt butter in a saucepan. Add onions, garlic and begin to sweat with salt.

Cook onions until they get good color from continually cooking in the butter. Add potato starch to start thickening.

Add cream to onion mixture and bring just to a boil. Adjust seasoning with salt and pepper. Set aside.

In a large mixing bowl, add frozen diced hash browns.

To the bowl, I added the onion mixture, top the tator, bacon bits, and shredded cheddar cheese.

Mix together until well mixed.

Separate into 3 disposable pans, sprayed with non stick spray.

Top the potatoes with the reserved shredded cheddar cheese and also the crushed corn Chex.

At this point, you can bake at 425 degree F for 30-35 minutes or until golden brown. Otherwise cover, and freeze for another day.

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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Bread is something we need to make more of. It is the thing that goes with everything and is always best fresh from the oven. It can take a bit of time to make and homemade doesn't have a very long shelf life. So today, we shall make bread that is portable enough for our hero to take with him on his quest, but tasty enough it won't leave the Inn - flat bread. I have never made this had it last more than a day, but I think you can keep it wrapped up in the freezer to heat up another day. Enjoy!

Gear!
2 cups GF AP Flour Blend with xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
2 cloves roasted garlic, chopped
1 teaspoon course salt
1 tablespoon garlic olive oil
3 eggs
¼ cup warm milk
½ to ¾ cup warm water

Quest!

Preheat the oven to 425 degrees F. Mix together flour, baking powder, rosemary, thyme, and salt together in a bowl.

Make a well in the middle of the bowl by pushing the flour to the sides. crack eggs into the middle. Add olive oil and garlic to the eggs.

Mix together pulling flour from the sides as you mix. until it is almost combined. Add warm water and milk. Continue to stir until completely combined. Let the mixture sit together for about 5-10 minutes.

Mixture should be pretty sticky, but more of a mass than before. If more on the thicker side, add a little more water, stir and let sit again.

On a cookie sheet lined with a silicone mat, spoon the dough into small sections and spread out with the back of the spoon. Top with a little more course salt and olive oil and bake for 15-18 minutes or until golden brown. Note: Your flat bread will take less time to cook if you spread it into larger and thinner pieces. This may require you to utilize more than one cookie sheet.

Enjoy warm! If you enjoy this flat bread like we do, it won't last long.

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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I have always wanted to make a free standing pie. One so lovely and dense that once baked would stand up on its own without getting super gooey. Well today, we kind of did that. While this pie won't stand up by itself in the oven, it will once baked. This is similar to a British pie and I thought it appropriate to kick off our new page on Zelda's Tea Party. I will be adding cute little cakes and tea sandwiches to this page and I hope you like the idea. I find it an interesting thought to what Zelda is eating when she is not waiting to get saved. I hope you like the recipe and Enjoy!

Gear!
Spring form pan

Crust
1 1/2 sticks butter, cubed and chilled
4 tablespoons lard, cubed and chilled
2 cups GF AP flour, plus extra for rolling dough
1 teaspoon salt
1/4 cup cold water

Filling
3 T GF breadcrumbs
8 oz ricotta cheese
12 basil leaves
4 chicken sausage links, cooked and chopped
2 roasted red bell peppers
15 oz can quartered artichokes, drained and chopped
3-4 oz goat cheese with herbs
6 oz. prosciutto
1/3 c. finely shredded Parmesan cheese

Quest!

Let's make pie crust! In a large bowl, add the salt, flour, lard and butter. Using a pastry blender or a couple of forks, crumb together until crumbs the size of peas form. Add about half of the water and mix together. Add a little of the time of the remaining water just until the dough begins to form. Let the dough sit for about minutes. Check the dough to see if it needs a little more water. Then divide the dough into two discs and let the dough rest in the fridge for about 30 minutes.

Roll one of the disc of dough on a lightly floured silicone mat. Spray the inside of a spring form pan with cooking spray. Shape pie crust to the inside of the spring form pan. Bake pie at 400 degrees F for 8-10 minutes.

Add a couple of tablespoons of GF bread crumbs to the bottom. This will help to catch any leftover moisture from the filling and prevent a soggy bottomed pie.

Add a layer of ricotta cheese to the crust.

Place basil leaves on the next level.

Top with chopped sausage.

Add olives, onions, garlic and mushrooms.

Layer on roasted red peppers in a single layer.

Top with drained and chopped artichoke hearts and goat cheese.

Top with prosciutto and Parmesan cheese. Press layer down with each other to fill any air holes.

Place top pie crust on top. Crimp edges and create holes in the center for steam to escape, note the triforce shape.

Bake the pie at 400 degrees F for 45-50 minutes or until pie is golden brown.

Let pie cool for 15-20 minutes. Remove the outside of the spring form pan. Cut into pie to reveal the lovely layers we have created.

Plate and enjoy hot or cold. This pie is after all designed for a picnic and is especially yummy the next day.

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

Eenie and Meenie's garden is looking pretty good these days. So today, I thought we could share a great vegetarian lasagna recipe that uses some great vegetables. Enjoy!

Gear!
2 small Zucchini Squash
8 oz. Ricotta cheese
4 T. Pesto (recipe here)
1 Egg
2 cups Mozzarella cheese, divided
1/2 cup Parmesan cheese
2 cups of Spaghetti Sauce
1 cup Roasted Red Peppers, chopped
2 cups Spinach Leaves
Box of Oven Ready GF Lasagna Noodles
Salt and Pepper

Quest!

Slice zucchini 3/16 thick with a mandeline. Be careful to use the guarding to keep your digits safe.

Place zucchini slices on paper towels and set a side to dry in the refrigerator for about 4 hrs.

In the meantime, let's make some cheese filling.
Mix together, ricotta cheese, 1cup mozzarella cheese, Parmesan, pesto, salt and pepper. Refrigerate until ready to use.

In the bottom of a 8x8 pan place about 1/3 of sauce.

Add a layer of lasagna noodles.

Add a layer of cheese mixture.

Add another layer of lasagna noodles. Followed by a layer of spinach leaves.

Add a layer of zucchini slices

Add a layer of roasted red peppers

Add another 1/3 of the sauce.

Continue layering until you run out of room.. Top with remaining cup of mozzarella cheese.

From here you can freeze this delight and bake another day at 400 degrees F for about 45-50 minutes.

Or, you can bake it now at 400 degrees F for about 30-35 minutes or until golden brown.

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We all know that soups show up within the Zelda franchise often and all of them work towards refueling our heart containers. Today, we are making an awesome ramen soup that is both super hearty and will turn you off from grocery store ramen (if you can even eat it) for the rest of your days. If this doesn't fill up your heart container, I am not sure what will. Enjoy!

Gear!

1 lb Flank Steak

1/4 cup Green Onions

1/2 cup Snow Peas

1/2 cup Sliced Mushrooms

3 Eggs

32 oz. Beef Broth

1 cup Water

1 t. Fresh Ginger, finely grated

1 Thai Chili, sliced thinly

1 T. Lemon Grass, sliced thinly

1 t. Cilantro, finely chopped

1 Nori Sheet, sliced thinly

GF Black Bean Noodles or Rice Noodles

salt & pepper to taste

Steak Marinade

1/4 c. Lime Juice

2 t. GF Soy Sauce

2 t.. Housin

2 t..Szechuan Sauce

2 t. Asian BBQ Sauce

2 t.Worcestershire Sauce

2 t. Roasted Garlic, minced

Quest!

Marinate your flank steak in a gallon sized zip top bag with lime juice, soy sauce, housin, szechuan, Asian BBQ, Worcestershire Sauce and Roasted Garlic. Let sit together for at least 30 minutes but an hour or two would be better.

In a small sauce pan, add 3 eggs and enough cold water to cover. Bring them up to a boil, shut the heat off and cover. Leave alone for 5 minutes.

Immediately rinse eggs under cold water. Peel eggs and set aside for later.

In a sauce pan, add beef broth, water, ginger, nori, cilantro, thai chili, about half the green onions and lemon grass.
When it comes to a boil, add GF black bean or rice noodles. cook until softened.
Notes: I don't have a specific amount for the noodles b/c everyone likes less or more noodles. I used about half a package (3 oz.) of black bean noodles for this go round.

Add sliced mushrooms to broth. Leave a few mushrooms out for garnish later. Continue cooking together.

Divide your flank steak into two pieces. This will allow it to cook more quickly.

In a cast iron frying pan, add olive oil to the pan and seer your pieces of flank steak. We are only going to give the outside a good seer. We don't want to cook the meat all the way through.

Let the meat rest for 5-10 minutes.

Very thinly slice the meat with a knife. Paper thin is what we are going for. Yes, the meat is rare in the middle - never fear - we aren't done with it yet.