Pizza on the grill is the best: delicious, easy, fast…. You’ll need a pizza stone and wooden paddle, both worth the investment since this is an act you’ll repeat often with increasing confidence and creativity. One doesn’t even really need a grill, although it creates a “wood fired” oven environment, and so texture and taste. … Continue reading
This delicious tea bread recipe calls for a favorite new product: Stony Brook Butternut Squash Seed Oil (available at Whole Foods or on-line), and favorite fruit: dried apricots. Fall would be a more logical time to combine squash and stone fruit, but the sunny colors of the oil and apricots plus the rich scent of … Continue reading
It’s May 1st! http://en.wikipedia.org/wiki/May_Day All it takes is a little time, paper, and tape to put some spring in someone’s step. Whether you fill the “baskets” with seed packets, pretty hard candies, a gift certificate, fresh blossoms, and/or home baked gluten free treats, your offering is certain to be appreciated. “You must be the change … Continue reading
This dense flavorful bread is delicious right out of the oven or thinly sliced and toasted. Serve it with smoked salmon or butter and tangy jam if you like the sweet/savory flavor combination. The recipe calls for 1 cup of cottage cheese, something you’ll have in the ‘frige if you made GF Cottage Cheese Pancakes … Continue reading
Grilled Brie, Arugula, Almond Butter and Fig Jam Sandwich This is such a special flavor combination that the same ingredients have found their way into pinwheel wrap hors d’oeuvres, savory tortes, and mini tarts, but my favorite incarnation remains the grilled sandwich. Another reason to bake some fresh GF Bread (or grab Udi’s or a loaf … Continue reading
A favorite rite of spring: May Day baskets! While there is a goodly amount of snow in the Rockies, and northern Maine and North Dakota are certain to get one more flurry or two before Memorial Day, any snow will melt with the warmth of the sun which is higher in the sky every day. … Continue reading
“They say it’s your birthday!” Beatles’ “Birthday” song “worm” in my head: http://www.youtube.com/watch?v=MjF1bG5LUcs&list=RD02S7QxOllK0VU ! A few weeks ago Leslie asked about a recipe for gluten free vegan (birthday) cake for Sara. I usually make this batter for cupcakes – all the rage! But it’s still citrus season and Sara is a striking redhead, so I’m excited about a … Continue reading
Number 1: Risotto is almost always gluten free. Number 2: The flavors and colors of this dish are a celebration of spring! Number 3: Risotto is comfort food. So, this was the perfect entree for our book group gathering on an unreasonably chilly evening in mid-April. (The Dinner by Herman Koch generated spirited conversation!) Hopefully you can … Continue reading
When these (cookies) are in the oven, the aroma in the kitchen is sublime! The rich batter is a perfect host for pinenuts, dried apricots, and orange zest. Cornmeal rounds out the flavors and gives a little extra texture. Bake them for breakfast, lunch, or after-dinner treats. Biscotti plus cappuccino: perfection! Another nod to San Francisco’s Bi-Rite … Continue reading
Two of my favorite things to cook with are lemon grass and Garam Masala, a blend of spices similar to curry, but with a sweeter, often milder aroma and taste: http://en.wikipedia.org/wiki/Garam_masala . Fresh lemon grass has a wonderful scent that explodes when the stalk is pounded prior to using, imbuing a dish with a subtle citrus flavor. Continue reading
Gluten Free Gus 