I didn’t know what I didn’t know about dates. This despite using them… a lot. (Can’t tell you the quantity and versions we’ve made of Uncle Howard’s Chocolate Ganache Tart.) If you’d asked me before last month about varieties of dates I’d have said there are Medjool and errr, organic Medjool? My eyes were opened in November at … Continue reading
Amy, the only strict vegetarian in our book group, brought this to one of our meetings years… ouch, more than a decade ago, since it was before Gus was diagnosed with Celiac Disease. Rich and satisfying, it remains a favorite. The original recipe includes making crackers out of pita bread baked with melted butter, cumin, and lemon pepper. … Continue reading
Annie hosts an annual spring gathering to celebrate the tulips in her garden: flowers, friends, and food. This year, among other things, she served tiny cheddar “biscuits” made with bits of savory bacon. Not bragging, not even particularly proud, but bacon hasn’t been on the marketing list for months. Annie’s cheesy bacon bites satisfied a craving … Continue reading
Rockycoast Crisps, our version of Lesley Stowe’s Raincoast Crisps were so successful that we’ve tweaked the recipe for October: more pumpkin seeds, cranberries instead of raisins, and just enough Pumpkin Pie Spice to suggest a cracker inspired by fall. The recipe has four steps: mixing, baking, freezing, and baking, but each is so easy and the results are … 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 I continue to appreciate How’s adventurous gastronomic spirit, superseded only by … Continue reading
More from Uncle Howard. His interest in food, drink, music, and people and their stories continues to inspire. How’s enthusiastic support of Gus’s gluten-free lifestyle and his willingness to experiment with all kinds of cuisine is remarkable. We’ve modified this recipe for one his favorite “nibbly bits”: have had a tough time finding organic lemons … Continue reading
Gluten Free Gus 