We went to Green Spark Farm in Cape Elizabeth on the hunt for organic pumpkins to continue our gastronomic celebration of fall in general and October in particular. They had beautiful examples of a variety of squashes. One of the tastiest is their Golden Acorns: sweet, smooth flesh, perfect for roasting. Even though pumpkin is … Continue reading
The base for this dish is a “tortilla” in that it’s made without egg or a leavening agent, but similar to a pancake because of the ratio of cornmeal to liquid. We wanted something with enough body to support the ragout, goat cheese and pesto, but simple enough to suggest a rustic Mexican meal. Swap the … Continue reading
Again with the scones! Yep. These hearty rich breakfast treats are delicious warm from the oven or as a vehicle for clotted cream, artisan butter, special jams, jellies, and/or honey. Oat flour adds nice texture and flavor. Using it in tandem with a GF flour mix insures that the scones are well balanced. Not too … Continue reading
Buttermilk Biscuits warm from the oven served with honey and Vermont Creamery Butter seemed the perfect way to celebrate the first day of fall. Sunday mornings are lazy affairs these days. Even if we get up with the sun to walk or swim before breakfast there seems to be time to languish over something homemade, … Continue reading
Sarah and Howard visited us last August. Since then communication with “Uncle Howard”, who currently writes from Backnang, Germany, has been strictly via email. “Dips have been my thing lately. I made some absolutely fabulous zaalouk (moroccan aubergine [eggplant] & tomato dip) last week….” I continue to appreciate How’s adventurous gastronomic spirit, superseded only by … Continue reading
I almost missed blackberry season! Our raspberry and blackberry bushes got moved and moved again during the spring and summer, so weren’t very productive. Others by which I usually chart late “summer” are on a walking route I take much less often. So, blackberries fell off the radar screen until last week when a hiking … Continue reading
Lesley Stowe’s Raincoast Crisps are among my favorite foods. The size, flavor, and texture of these savory and sweet crackers is just about perfect. If only they were gluten free for Gus…. This flies in the face of yesterday’s mantra: maybe those following a GF diet should just eat (d’Affoinois) on apple slices. Any while … Continue reading
I’ve spent a Euro, but never eaten a Gyro (Sandwich)… only important to neophytes like myself who recently learned that “Gyro” is pronounced “Euro.” When a reader’s request for a recipe for gluten-free, vegan Gyro, was quickly and enthusiastically seconded by Nate, we went to work. Plus we already had a big ol’ batch of Tzatziki … Continue reading
Turmeric , with its history of use in China and India as a powerful anti-inflammatory, is featured in this power “bowl”, a new favorite on our breakfast table. This may become a standard in your weekly breakfast repertoire, especially during the fall and winter months. Happily foggy summer mornings in Maine give us the excuse to indulge during … Continue reading
The 5 pounds of organic native Maine blueberries Nate ordered were harvested last week: blueberry salsa, scones, pancakes, smoothies, pie, cobbler. Actually a five pound box isn’t that big; couple of pies and you’re out. But enough were saved for doughnuts! Continue reading
Gluten Free Gus 