True North Living: 19/1 Shorewood 19/1 - Page 11

Oven Fried Chicken Gluten and Dairy Free 1-3 pound fryer chicken cut up 2 eggs 2 tablespoons water ½ cup rice flour ½ cup organic fine cornmeal 1 teaspoon salt ¾ teaspoon thyme ¾ teaspoon dried basil ½ teaspoon dried oregano 1 ½ teaspoon celery salt 1 ½ teaspoon black pepper 1 ½ teaspoons mustard powder 2 tablespoons paprika 1 tablespoon garlic salt 1 ½ teaspoon ground ginger 1 ½ tablespoons white pepper Preheat oven to 400 degrees. Whip egg and add water, set aside. Combine all the remaining ingredients except for chicken. Dip chicken pieces into egg wash and then into breading mixture and place onto a parchment lined baking sheet. Bake for 45 minutes to an hour basting the chicken with its own cooking juices half way through. | Super Decadent Flourless Chocolate Torte Adapted from King Arthur Flour makes 16 super rich slices I like to double the recipe and stack it. Cake: 1 cup semisweet chocolate chips ½ cup butter ¾ cup sugar ¼ salt 1 teaspoon vanilla extract 3 large eggs ½ cup cocoa powder Glaze: 1 cup semisweet chocolate chips ½ cup heavy cream Prepare the pan: Preheat oven to 375 degrees. Lightly grease round 8” cake pan. Cut a piece of parchment to fit, grease it 1451 Spruce Street, Florence, OR 97439 and lay it in the bottom of the pan. To make the cake: Combine butter and chocolate chips in microwave safe bowl and heat and stir and heat and stir until completely combined. Stir in sugar, salt, and vanilla. Beat in eggs followed by cocoa powder. Spoon into prepared pan. Bake for 25 minutes. The center should read 200 degrees. Remove from oven and cool for 5 minutes. Loosen the edges of cake with a knife and flip it onto a serving plate, the top will now be the bottom. Cook cake completely before glazing. The glaze: Combine chocolate chips and cream in a microwave safe dish and heat and stir and heat and stir until well combined. Pour over cake, allowing it to drip over sides a bit and let glaze set several hours before serving. | 11