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
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
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
We received a beautiful manual pasta maker as a wedding gift. Never used it. After Gus was diagnosed with Celiac Disease I purchased a fancy automated pasta maker, dedicating it exclusively to GF pasta dough. Used it once. Neither made the move when we downsized. In fact both were given away before downsizing was a … Continue reading
The scent of spring is in the air! I know it was officially last week, but last week we got 6-8 inches of snow! Today, the scent of the ocean is sweet, and this morning I had asparagus in my Miso Soup for the first time since last June. It’s a little early. I’d been … Continue reading
Gluten Free Gus 