For a long time I’ve been battling recipes that have weight measurements instead of volume measurements. I just couldn’t get myself to buy a kitchen scale but as we’ve moved to a largely gluten-free home it’s become a necessity. So many gluten-free baking recipes call for a weight measurement and while I can estimate what the conversion is in volume somehow it just doesn’t turn out right. Recently OXO put up their kitchen scale to bloggers interested in trying it out. I knew that it was my perfect opportunity! But as fate would have it when I went to make a photograph a gluten-free bread recipe using the scale I realized I was out of several of the flours I needed. Isn’t that life? Instead I went with a different recipe that has intrigued me for months.
One of my favorite cookbooks from last year was Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours
It’s a heavy book, beautifully photographed and full of delicious recipes. There is one recipe for Beggar’s Linguine that has piqued my interest but I always brushed aside because I just knew MarocBaba wouldn’t like it, let alone like it.
I was wrong.
I changed some of the ingredients and swapped out regular linguine for gluten-free rice noodles but it was still very good.
The base of the recipe is a mixture of nuts and dried fruits. I didn’t follow the recipe exactly so this is my version of it. For the nuts I added pistachios and almonds chopped coarsely – about 1.5-2 oz of each.
I then used 4oz of noodles (this was for 2 people). I also added in a handful of pitted dates chopped roughly.
In a large skillet I melted 3 tbsp of good quality butter on medium heat. The rice noodles don’t actually boil but soak in very hot water for a few minutes. Once they are ready, drain the water and add to the melted butter. Toss in the nuts and fruit mix-ins and season with salt and pepper. You could also add garlic, chopped onions or other seasonings.
It is done when everything is mixed together well and heats up – about 5 minutes total. Serve on plates with a generous dusting of parmesan or another salty cheese. Make sure to serve hot!
I really love my new OXO scale and I think you would like one too – so I’ve got one to give away!!! Follow the directions in the Rafflecopter widget to be eligible to win. Contest ends 04/05/12. Giveaway is open to US residents only.
a Rafflecopter giveaway
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Sounds interesting– I love savory-sweet.
Oh, and I’m not sure what I would use it for. Maybe it would help me get daring with baking or trying out different types of recipes than normal.
It would beinteresting to have a good scale to see how much of my tea I am using to make my tea.
I would use it for also measuring recipes that need weight and not volume.
I would use the scale to measure for my baking!
for my baking ‘experiments’
I would use the scale for metric recipes. They are not so uncommon.
Twitter: habeebeehs
says:
Salaams Amanda this is pretty awesome mashaAllah, would love to have one!
for portion controls lol I eat more than I think I do thanks
Twitter: hybridhanna
says:
I’m wondering why I dont have one already! it’s brilliant!
The noodles look delicious and easy – will definitely be trying your recipe out!
Hope you like it as much as we did!
Twitter: MMCoffey1
says:
I would love to have one just for more exact measurements, especially in baking
i would use it to get accurate measurements for baking gluten free goodies
That’s so important in gluten free baking and this scale works great for measuring flours!
i’ve been trying to save money by cooking more at home, and this would help me plan meals so much easier!
I’d use a scale to convert recipes from family in Italy from grams to cups.
Twitter: marybethhunt
says:
I would use it for measuring fruit when making jams.
To measure out dough for baked goods and ingredients for homemade lotion bars!