Hungry for Harbor Country. Lindsay Navama
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but especially those with more ingredients and steps. It also prevents you from getting halfway through the recipe and realizing you are out of an ingredient!
Flour Substitutions My recipes use gluten-free flour by default. Want to use regular flour? No prob-lem! Unless otherwise noted, you can substitute regular all-purpose flour for the gluten-free flour called for in any recipe (excluding the recipes in the Secret Local Recipes chapter).
above certain items in the ingredi-ents list, denotes any tools used in the recipe that some people may not normally have in the kitchen (especially in a vacation home), making it easy to plan ahead and pick up anything you’re missing before cooking begins. You may notice some items—like heavy-duty aluminum foil—are listed as special items in certain recipes but not in others. I only include items in this section if they are absolutely essen-tial to make the recipe.
Tips for Success These sidebars highlight important directions or helpful tips and tricks throughout the book, such as bringing eggs to room temperature quickly by placing them in a small bowl of warm water for about 5 minutes.
Freestyle Life at the lake tends to flow a little more freely, and in my kitchen, I aim to inspire people to take a playful, creative approach to cooking. This means learning to use recipes as a road map but knowing when it’s totally okay to stray from the trail. “Freestyle” sidebars invite you to explore and choose slightly different preparation methods, ingredients, or seasoning options, depending on your needs and pref-erences. Just because I like my café au lait (page 158) with vanilla doesn’t mean you can’t try yours with that locally made lavender syrup you just picked up at the farmers market!
Dairy Substitutions My recipes use salted butter and almond milk by default. Unless otherwise noted, you can substitute vegan butter for salted butter and your milk of choice for almond milk in any recipe (excluding the reci-pes in the Secret Local Recipes chapter).
Secret Local Recipes The reci-pes in the Secret Local Recipes chapter were contributed by local chefs and friends. While some are naturally gluten- or dairy-free, others are not. I did not alter these with substitutions, as they are presented in this book exactly the way the contributors intended.
Oven Rack PositionsUnless otherwise noted in the directions, your oven rack should be in the middle position.
Sidebars and Helpful Tips
Map Sidebars Throughout the book, I highlight some of my favorite farms, restaurants, coffee shops, and more and reference where they are in Harbor Country. There is also a full list of all the locations I mention in the book (plus more!) on page 225.
Special Items Needed This heading, which can be found
6
M
K M: I aim to feed myself, family, and friends with whole,
unprocessed foods that taste delicious, are nutritious, and make you glow
from the inside out. Occasionally frosting, white chocolate, or sugar cereal makes a
kitchen cameo, and that’s okay—as long as whole foods are the star of the show!
In addition to your basic pantry items, here is a list of other ingredients I keep stocked that allow me to cook with healthier whole foods, adapt easily to food allergies when necessary, and let my freestyle flag fly when I want to get more creative in the kitchen!
Unless Otherwise Noted, in Recipes I’m Using Organic produce; organic large eggs; organic saltedbutter; grapeseed, coconut, avocado, or olive oil; unsweetened almond milk; organic coconut sugar; organic agave, organic evaporated cane juice; kosher or fine sea salt; fresh ground black pepper.
About Gluten-Free Flour Many brands now offer “all-purpose” gluten-free flour blends. Some contain xan-than gum and some do not. In recipes calling for gluten-free flour, I specify whether you need to use a version with or without xanthan gum. Using the correct version is important for a successful outcome because xanthan gum can change how the flour “gets along” with the other ingredients. Blends containing xanthan gum can typically replace regular all-purpose flour at a 1:1 ratio.
M
y Harbor Country Pantry
MY HARBOR COUNTRY PANTRY7
Flours, Oats, and Meals
All-purpose gluten-free flour with xanthan gum: I use Cup4Cup Multipurpose Flour, King Arthur Measure for Measure Flour, or Bob’s Red Mill 1 to 1 Baking Flour.
All-purpose gluten-free flour with-out xanthan gum: I use King Arthur All-Purpose Gluten-Free Flour or Bob’s Red Mill Gluten Free All- Purpose Baking Flour.
Regular all-purpose flour: If you don’t have a gluten sensitivity, lucky you! In my recipes calling for gluten-free flour, feel free to replace it with your choice of reg-ular all-purpose flour. I love King Arthur brand.
Almond flour: Cannot be replaced with regular all-purpose flour or gluten-free flour.
Coconut flour: Cannot be replaced with regular all-purpose flour or gluten-free flour.
Buckwheat flour: Cannot be replaced with regular all-purpose flour or gluten-free flour.
Cornmeal
Old-fashioned rolled oats: Gluten- free or regular varieties can be used in all recipes.
Sweeteners
Honey
Maple syrup
Agave
Coconut sugar
Brown sugar
Organic evaporated cane juice
Seasonings
Kosher salt
Sea salt
Freshly ground black pepper
Ground white pepper
Red pepper flakes
Ground turmeric
Ground cinnamon
Ground ginger
Ground nutmeg
Pure vanilla extract
Milks, Cheeses, Butter, Oils, and Eggs
Unsweetened almond milk: I use Elmhurst, Almond Breeze, or Cali-fia Farms.
Unsweetened oat milk: I use Elm-hurst or Oatly.
Cans of full-fat coconut milk
Goat milk or sheep milk cheese
Coconut oil
Avocado oil
Olive oil
Organic large eggs
Salted butter: Many baking recipes call for unsalted butter. I prefer to use salted butter in most cases, as salty-sweet flavors really excite the taste buds, but feel free to use unsalted butter if you prefer.
Produce
Lemons
Limes
Red onions
Shallots
Fresh herbs: I often use basil, thyme, rosemary, mint, sage, and dill.
Local Harbor Country Products