Mom was an amazing cook. Even when we were dirt poor and had no money for food, we always had delicious meals to eat. She loved her kids above everything and one of the ways she showed that love was always having home cooked meals and goodies for us.
Gluten patties are a recipe from my Gramma. I remember the day that I had her show me how to make them. They are a part of our family history and almost everyone in the family loves them. They remind me of big family get togethers at Gramma and Grampa's house. They also remind me of Sabbath meals and spending time together as family.
I think sharing the recipes that Mom and Gramma made special is one way to celebrate their lives and remember them. I plan on posting some of my favorites. Along with the Gluten recipe/video, I hope to share Cottage Cheese Loaf, Slush Cake, and some more. Hopefully, the family will enjoy seeing/trying some of them!!
This is a rough video at best as I was recording with one hand and filming with the other. Except for the portions Micah taped! Also, my editing and captions got lost because YouTube doesn't like mmp format anymore :( I may have to redo it, but I wanted to get this on pronto.
I always wondered where your love of cooking came from! Now you've made me hungry.;)
ReplyDeleteyay :) My work here is done!
DeleteGluten
DeleteFirst, make a broth in a big pot with at least 8 cups of water, chopped onion, garlic, onion soup mix, soy sauce, and whatever other seasonings, herbs, etc. you want to add (for example I often add broth, fresh herbs, etc.)
Get the broth lightly boiling.
Dry ingredients
2 C. Gluten flour
3 T. Brewers Yeast
Herbs and seasoning optional
Wet ingredients
1/4 C. (or 1/2 C. depending on taste) Soy Sauce
Fill the rest of a 2 C. measuring cup with cold water.
Pour the wet ingredients into the dry and mix until you have a slightly moist dough. Kitchen Aid mixer works great. The only difficult of making Gluten is getting the texture of the dough right. Not too dry and not too wet. Once you make it a couple times you will get the hang of the texture. It should ooze a little moisture when you squeeze it.
Then form patties by either rolling the dough out into a log and cutting pieces off, or just rip little pieces off and form into patties with your hand. Little patties seem to work better and taste better because you get more surface area when you fry them and you don't want them too thick. They grow somewhat in the broth also.
Drop the patties into the lightly boiling broth and let them cook for about 20 min. You will see them start to float and get firmer.
After 20 minutes or so, they are cooked and could be eaten. They taste much better thought if you turn the heat down to a low simmer and let them simmer over night.
Next day or after at least a couple hours of simmering, coat the patties in a mixture of half flour and half Brewer's Yest and whatever seasoning you like. Fry a couple minutes on each side with Olive Oil until brown and yummy. Serve with mashed potatoes and gravy made from the broth, and you are good to go!. The leftover broth also makes a killer stew!
Enjoy!! :)