Poached Peaches with Raspberry Sauce and Pecan Tuile Cookie


Each term of school I take either one or two culinary labs. This term I took a culinary lab called Designing Healthy Desserts. This course is broken up in to six groups with three students each. Each group chooses a dietary restriction from the following list: Gluten-Free/Celiac, Strict Diabetic, Pre-Diabetic/Celiac, Vegan, Vegetarian-Lacto, and Lactose Intolerant. I was asked to not be in the Gluten-Free/Celiac group because lets face that it would have been rather easy to do seeing as I live it on a daily basis so we created the Pre-Diabetic/Celiac group instead. Each class we were assigned a subject matter and had to create a dish with five components (main item, two sauces, crunch factor, and garnish). We were asked to use or create recipes that did not meet our dietary restrictions and then recreate them so they would meet our guidelines.

My group consisted of two other members, Lauren (who is AMAZING and her father is diabetic), and Peter (again he is AMAZING, and also has Celiac!). I loved working with the two of them. Probably the best group I have worked with since being in school. We all were on the same page and just had so much fun, wish we could have all the same labs for the rest of our time here (which is only a year!!!).

Below is one of my favorite recipes that we created. It is a poached peach recipe in a delicious raspberry sauce and served with a pecan tuile cookie. Seeing as our group had to incorporate not only gluten-free components but also had to be suitable for a pre-diabetic so we came up with a flour blend that worked very well in the cookie recipe we found, and instead of sugar we used xylitol. We didn’t want to use splenda in any of our creations so we used mostly xylitol and frutose which worked out very well for what we were trying to achieve.

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~Poached Peaches with Raspberry Sauce!

Adapted from “Poached Peaches with Raspberries.” Poached Peaches with Raspberries. Yummly, n.d. Web. 29 Mar. 2013.

These peaches are poached in a flavorful blend of white wine and spices, which is then reduced to a sauce.  The sugar is substituted with xylitol, making it a low sugar dessert.

Yield: 8 servings                                                                      Serving Size: 5 ounces

Ingredients:                                                                             U.S. Standard

  • Water                                                                                       1 1/3 cup
  • Xylitol                                                                                     7/8 cup
  • White wine                                                                               ½ cup
  • Salt                                                                                           1/6 teaspoon
  • Cinnamon stick                                                                        1 each
  • Lemon zest                                                                              1 lemon
  • Peppercorns                                                                             1/8 teaspoon
  • Peaches                                                                                    4 peaches
  • Raspberries                                                                              4 ounces
  • Mint leaf                                                                                  8 each

Method of Preparation

  1. Put all of the ingredients except the peaches and raspberries into a large pot.
  2. Halve the peaches and remove the pit.
  3. Add the peaches and bring the pot to a boil.
  4. Cover the pot with parchment paper and reduce the heat to a simmer.  Cook the peaches in poaching liquid for 7-10 minutes (time depends on the ripeness of the peaches.)
  5. Take the peaches out of the cooking liquid.
  6. Add half of the raspberries to the cooked peaches.
  7. Add the remaining raspberries to the pot and bring it back to a boil.  Reduce the cooking liquid to about half.
  8. Strain the poaching liquid.
  9. Pour the poaching liquid over the peaches and raspberries. 

~Pecan Tuile Cookies~

Adapted from “Pleasant House.” Pecan-Bacon Lace Cookies. Pleasant House, n.d. Web. 29 Mar. 2013.

These cookies can be used to add a crunch to a dessert that might otherwise be lacking.  They are made with xylitol, making them suitable for diabetics.

Yield: 8 servings                                                                              Serving Size: ½ ounce

Ingredients:                                                                                       U.S. Standard

  • Unsalted butter                                                                                    2 tablespoons
  • Milk, 2%                                                                                              1 tablespoon
  • Bourbon                                                                                               ½ tablespoon
  • Pecans, very finely ground                                                                  3/8 cup
  • Brown rice flour                                                                                   1 teaspoon
  • Potato starch                                                                                        1 teaspoon
  • Tapioca starch                                                                                     1 teaspoon
  • Xylitol                                                                                                 ¼ cup

Method of Preparation

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a sheet pan with parchment paper or a silpat.  In a saucepan, combine the butter, milk, and bourbon over low heat.  In a small bowl, combine the ground pecans, flour, and Xylitol.  Once the butter is melted, add in the dry ingredients all at once.  Cook until gently bubbling.  Remove saucepan from heat but keep warm
  3. Drop small spoonfuls of the batter onto the lined sheet pan, leaving at least two inches between each cookie as cookies will spread.  Bake for 5-7 minutes or until golden brown.  Remove cookies from oven and cool on sheet pan slightly until cookies can be lifted off the pan and hold their shape but are malleable.  Cook cookies on a cookie rack, or mold into desired shape and cool until set.

Lobster and Risotto

We both love lobster but never really eat it because let’s be honest, it can be rather expensive.  We are two college students and just can’t afford that kind of stuff on a regular basis.  Since moving here almost a year ago now we’ve had lobster once and that is because my dad bought it for us when we went to visit him one weekend.  We always say “if it goes on sale for a good price we’ll pick one or two up”.  The only problem with that idea is we NEVER remember to actually do it.  So when I got this weeks grocery ad’s in the mail I noticed that Shaw’s had the chicken lobsters (up to 1.5 lbs) on sale for $5.99 a pound.  We decided to break down and get two of them.

Lobster is one of those food items that can be enjoyed in many different ways: steamed or boiled then served with butter, baked, grilled, mac-n-cheese, lobster ravioli’s etc.  I tend to be a purist when it comes to lobster – I like mine steamed and served with a little butter on the side (usually garlic butter).  I prefer the steaming method for two reasons, one it’s a little harder to over cook them that way and two because it leaves more of their natural ocean fresh taste. Today however, I broke from away from that purist side of me and steamed my lobsters then removed all the meat, cut it in to large chunks, sautéed quickly with olive oil, butter and a clove of minced fresh garlic then served it atop a nice plate of Parmesan Risotto=delicousness.

In my post “Light and Delicious” I posted a quick recipe costing breakdown at the end showing how inexpensive meals made at home can be.  The recipe was for Pesto Pasta with Zucchini and Shrimp – the recipe yield was for two portions.  The total recipe cost was $5.34 (yes including the shrimp and store-bought pesto!) which made each serving just $2.67.  A good number of my recipes on here are for two portions because, we are just two people.  However, if you look at my soup recipes that is for a larger quantity because we love soup leftovers. I also posted a survey yesterday asking my you, the lovely readers of my blog if this kind of information is useful to you because I received a few comments and e-mails asking for more of this.  With all the positive responses to the survey, the e-mails and comments I decided to keep doing this…so below the recipe you will see the recipe cost breakdown with a little explanation.

Please note that I am a HUGE sales/coupon person.  I really don’t like to pay full price for just about anything so I only buy certain items such as shrimp and lobster when there is a good sale going on.  If you’ve noticed this is the first lobster recipe I’ve posted on here.

Lobster and Risotto

2 Chicken Lobsters (about 1-1.5 pounds each)

1 Tablespoon Olive Oil

1 Garlic Clove – Minced

2 Cups Low Sodium Chicken Broth (I used Pacific Natural Food’s)

2 Tablespoons of Butter

3/4 Cup of Arborio Rice

1/4 Cup Dry White Wine (I used Gewurztraminer because it is what we had)

1/4 Cup of Freshly Grated Parmesan Cheese

1/4 Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Black Pepper

For the Lobsters – start these first so they have time to cool down

In a large stock pot place either a steaming basket or upside down colendar at the bottom and fill with water until it just barely comes over the top of the basket or colendar.  Bring to a boil and add lobsters.  Make sure your pan has a very tight-fitting lid to keep the steam inside.  Lobsters that are about 1.5 pounds should be steamed between 7-8 minutes (do not over cook!).  You will know they are done when they turn a very vibrant red color.

Remove from the pan and cool by placing them under cold running water.  You just want to cool them enough to be able to get the meat out.  Remove meat, cut into chunks and set aside.

When the risotto is almost finished heat medium/large sautée pan over medium heat and add olive oil, 1/2 tablespoon of butter and garlic.  Cook for 1 minute, add lobster and toss until lobster is coated and cook for an additional 1-2 minutes until lobster is heated throughout, again be careful to over cook.

For the Risotto

In a small saucepan, bring the broth to a simmer.  Cover the broth and keep hot over low heat.

In a large heavy saucepan, melt 1 tablespoon of butter over medium heat.  Add the rice and stir to coat, add the wine and simmer until the wine has almost completely evaporated, about 2 minutes.

Add 1 ladle (or 1/2 cup) of the simmering broth and stir until completely absorbed, about 2 minutes.  Continue cooking the rice, adding 1/2 cup of broth at a time.  Stir constantly and allow each addition of broth to be absorbed before adding the next.  Continue this until the rice is tender but still firm to the bite and mixture is creamy, about 10-15 minutes total.

Remove from the heat and stir in the Parmesan cheese and the remaining 1/2 tablespoon of butter. Season with salt and pepper.  Serve immediately.

To plate the dish spoon half of the risotto on each plate, top with sautéed lobster, serve with a lemon slice/wedge and chives as a garnish. Enjoy with a glass of Gewurztraminer.

Below is the costing breakdown including all of the ingredients used (remember that the prices might be different depending on where you shop, your local specials etc.).  For each of us to have risotto and a chicken lobster for $10.87 I would say that isn’t too shabby of a price, especially since you would probably pay between $19.00-$24.00 and not have the same amount of lobster if you were to order this at a restaurant.  Cooking delicious (and gluten-free) meals at home isn’t just a way to control what you are eating but choosing the ingredients yourself it is also a great way to save money.  Many of the ingredients of these recipes you already have in your pantry so it is just buying a few of the key ingredients.  For example, the only ingredient we had to buy today was the lobsters themselves.

Garlic-Basil Shrimp

This super simple recipe has become one of my favorites (and Bryan’s too I think).  Its from the “So Easy” cookbook by Ellie Krieger.  You really have to give this a try and best part, the original recipe almost 100% naturally gluten free.  The only substitution I have to make is instead of orzo pasta, I use either white or brown rice

Garlic-Basil Shrimp by Ellie Krieger

2 tablespoons olive oil

1 1/4 pounds shrimp (20-25 per pound), peeled and deveined (I used tail on frozen shrimp)

3 garlic cloves, minced

1/8 teaspoon crushed red pepper flakes or more to taste

3/4 cup dry white wine

1 1/2 cups grape tomatoes, halved

1/4 cup finely chopped basil

salt and freshly grounded black pepper, to taste

3 cups of brown or white rice (original recipe calls for whole wheat orzo pasta)

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes.  Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds.  Add the wine and cook over high heat stirring occasionally, for 3 minutes.  Stir in the tomatoes and basil and season the sauce with salt and pepper.  Return the shrimp to the pan and cook just until heated through.  Serve with rice (or orzo).