Those Tapioca Flour Brownies (Very Simple)

Basic Recipe:
4 ounces of chocolate (I used semi-sweet)
8 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt (optional)
1/2 cup tapioca flour
MELT Chocolate and Butter together, over stove or in Microwave
COMBINE Sugar and eggs in bowl, Mix til silky, adding vanilla
MIX Chocolate into sugar mixture
Add Flour and mix well

Preheat oven to 400 degrees Farenheit

Pour into Prepared Pan, put into preheated oven. Bake for 25 minutes, until toothpick inserted comes out clean

That Garlic Infused Oil dish (Aglio E Olio)

Is it really Spicy? I remember the first time I had the dish, I had no idea what I was in for. When I was 16 I lived in Germany as an exchange student with the Rotex (Rotary Club). There were 50 or so exchange students from all over the world in Germany that year. We were afforded a trip for almost 2 months travelling around Germany, as well as crossing a border or two France and Austria. We stayed at the these dingy little places called Hostels. I know what you’re thinking, but no they aren’t like the movie. Rode a bus from place to place with very hormonal teenagers. We would get a sack lunch at every hostel we stayed at, but got the opportunity to choose what we wanted to eat for dinner. I remember many of us choosing Italian Restaurants, which typically had cheap, but relatively good food. And everyone eats pasta. I ordered the Aglio E Olio which on the menu in English said garlic oil pasta, spicy. Come to find out it is one of my favorite dishes to this day. It is simply, A Garlic infused olive oil, sometimes has peppers, or pepper flakes, to add a bit of spice to the dish. With a simple spaghetti noodle and Voila awesome food. Add some fresh parmesan for the best results. You know if it is really fresh garlic when there are bits and pieces in among the pasta.

Infuse: to steep in liquid (as water) without boiling so as to extract the soluble constituents or principles

How to infuse garlic:
Take 1 cup of Extra Virgin Olive Oil (Any Kind is fine)

6-8 Garlic Cloves, minced, Not the photo above, split the cloves in half and take out the stem (that green part in the center), proceed to bunch up and mince (Chop til really really small pieces), You can however choose to just smash the garlic cloves whole and drop them in there (take them out when done cooking), if you just want the taste and no garlic pieces in your pasta.

A very very small pinch of red pepper flakes (depending on how spicy you want)

combine in a small pot, over med low heat, cook for 3-5 min, (don’t allow garlic to burn).

Pour Oil into a Container (preferably with a spout for easy pouring)

When your noodles are prepared, in a sauté pan, pour a little infused oil (a tablespoon or two) on a serving of noodles and toss over medium heat, just to get it hot to serve. Serve in a pasta bowl. You don’t want it to be sopping in oil, the dish is meant to be lightly coated.

Another use for the oil is for bread dipping.

You can Serve Sautéed chicken breasts, squid rings, fish, and or shrimp with this dish too.

Will Post a photo Later when we have dinner. As you can tell this can be prepared ahead. Very easy to serve.

Tapioca Flour: Gluten-free (Breaking the great Food Code)

Bobs Red Mill Brand

I am going to attempt to work with Tapioca flour, Making brownies as soon as my Butter thaws. A lot of people I know personally are going Gluten-free. Although, some have to do it because they have allergies, others choose to do so because They put Gluten together with weight loss, which has not been proven. I just like to try new things, and maybe I’ll enjoy the benefits of the occasional gluten-free item. I don’t have applesauce on hand or I would be replacing the butter with applesauce. If you know anything about going somewhat healthier with baking, you can make a 1:1 replacement with butter for applesauce. Other fruit purees are also possible, although you may have to make sure on the ratio.

Okay, I should explain what Gluten is to those who don’t bake: gluten is what makes bread, or I should say is bread. It’s the building blocks of what makes up the structure, strength and texture (Ever Tried a Gluten-Free Bread and noticed how much it lacks in texture and taste, I remember trying a gluten-free sandwich bread, it was akin to rubber) Although nowadays companies are trying their best to better their products for the Gluten-Free Lifestyle.
Another word for Gluten Elasticity. Pizza Dough, for instance, has a lot of Elasticity. If you have ever watched someone toss it.
Although I say we are going gluten-free by using a specific product such as Tapioca flour, we should still be able to create an item that will not be unstructured and untasty. Tapioca Flour and other Gluten-free flours are a wonderful substitute for people who live the gluten-free lifestyle but still want to be normal and enjoy things like cookies, cake and brownies.

Scientific Definition:1.The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.

Gluten develops from the Kneading process, which causes it to be pulled and stretched. Which us as consumers of this bread, taste the chewy, tender Nom Noms.

I love Gluten. But Occasionally it’s nice to add something in your diet that defies the code of Great Food.

Tapioca Flour What is it? (Other Name: Tapioca Starch) Comes from the South American cassava Plant. It looks just as ugly as a Ginger root. They extract the starch by repeated washing and pulping, and separation of the liquid. It has properties to help bind gluten-free ingredients. Remember that when you take gluten out of things your taking the basic structure of an entire item and pulling it out, so sometimes items won’t bind together properly leaving you with an awkward product. Tapioca flour also helps In texture and effects crispness of items. It also has its uses as a natural thickener in gravy’s, soups, and sauces. You can you use it combined with other gluten-free flours for the best quality of the product.

I am making a simple brownie Recipe, replacing All Purpose Flour with Tapioca flour 1:1 Ratio. We will hopefully see the difference and like it. (I am saying we, because my 2-year-old is home, and she will definitely want to eat Brownies)