Topped with Coconut Cream and a spoonful of seasonal fruit this is a wonderful dessert for a summer seaside luncheon: easy, light, delicious, and pretty. It can also be served with coconut ice cream and bittersweet chocolate sauce or warm with a little papaya or passion fruit jam for a weekend breakfast treat. Any way you slice it, …
This recipe is an homage to Sarah with a nod to the Barefoot Contessa. Who knew that Ina Garten (M.B.A. George Washington University) worked for the U.S. Government as a nuclear energy budget analyst before (taking off her shoes) to own and operate a specialty foods shop? Last month Sarah, who moved to Maine from NYC seven years ago, …
Tested and enthusiastically approved by GF and non-GF friends and family, this is one of our new favorite scone recipes. We like the combination of sweet, savory, and aromatic flavors. They’re great for breakfast or as a side for salad or soup. 4 years ago we moved from Falmouth back to South Portland (SoPo) where …
It’s strawberry season in Maine, there’s a rain delay at Wimbledon, and I’m meeting Kari and Stephanie at 11:30 to walk around Back Cove before lunch: time to bake a cake! Fresh picked local organic strawberries are fragrant and delicious, but often delicate because they’re not bred to endure cross country shipping. When you think your berries …
This outstanding banana bread is more fun to make than any other and arguably more delicious than our favorite Kona Banana Bread. Roasting the bananas takes a little extra time, but the dimension it adds to the flavor is worth every minute. Using coconut oil and almond milk make it dairy free, however substitute butter for …
Just back from an island with an organic coconut field and organic banana field. Plus there is a LOT of coconut flour in the larder. So when I was sent a link to Empowered Sustanence’s I clicked on it. Easy, satisfying, healthy, and delicious, these may become a staple in your kitchen. Our recipe is …
Late Winter Carrot Soup (Serves 8 -12) This special hearty soup is tangy and thick enough to serve over pasta. Last week I used it on pizza under arugula, feta, caramelized onions, and fig jam. Nathaniel made a ragu for vegetable “noodles” from the Paderno Spiralizer. Served as a soup it can be garnished with pesto, or a drizzle of …
28 years ago four women each had their first child within a five week span. One of those babies will have her first child in two months. The three boys, errr… men aren’t there yet, following Daphne as they did growing up. This afternoon we’re hosting a baby shower. All that stuff about time and change goes without saying. The guests have various …
I am very good at what I do – just pulled a beautiful fragrant GF Citrus Olive Oil Cake out of the oven. But, BUT, yeast is not my friend, so our successful crusty, chewy bread recipes are few. I confess to not having cultivated the relationship carefully, preferring to spend time with cookies and scones. Those of …
Read somewhere (an airline magazine?) about popular chefs’ favorite sneaky, secret ingredients. One admitted to using powdered milk in his conventional cookie recipes because it adds chewiness. Since “chewy” is a rare descriptor when it comes to gluten free cookies I was determined to experiment. Finding Organic Valley Non Fat Dry Milk at Whole Foods cemented it. I’ve …
Tandem Coffee opened a second location: a cafe in a renovated service station on Portland’s Congress Street. Briana Holt is creating excellent sweet and savory baked goods. But fair warning: gluten-free offerings are occasional and the open kitchen precludes a GF environment. However, something I had last week was worth adapting: Briana’s Birds’ Nest Breakfast Muffins. A whole …
Delicious, nutritious, easy, fast, this savory dish is perfect for breakfast, lunch, or dinner. Even if you splurge on the nicest free range eggs, organic cheddar, heirloom tomatoes and Vidalia onions, it’s an inexpensive way to satisfy the craving for a hearty meal. Traveling to Lake Tahoe to visit Gus who is working at Stanford …
Book Group met last night to discuss The Woman Upstairs by Claire Messud. The link is to a (more positive) NPR review because I suggested the book and still think it’s work reading. Have some fun and Google the meanings of the names of Messud’s characters should you delve in. As hostess I made the …
I first experienced Pastry Chef Ben Spungin’s desserts at Marinus, in Carmel Valley, http://www.bernardus.com/. His mom must be extraordinarily proud. Ben’s sweets are some of the most creative, smart, irreverent and successful I’ve experienced. The entire meal was outstanding. Run don’t walk to Marinus for your next special occasion (make a reservation first.) My dinner selections were mostly vegetarian …
Nothing says “Spring” like the scent of Meyer Lemons! This combination of white chocolate mousse and lemon curd makes a beautiful and decadent dessert any time of year, but especially now when bunches of tulips greet one at the market and long stemmed branches of pussy willows aren’t far behind. I like keeping the …
Suza brought honey themed hostess gifts to our Easter Sunday luncheon. (Was it Emily Post who said: take something when you go as a guest, and send a note after you’ve been? Whoever, it’s advice to which I try to adhere: http://www.emilypost.com/social-life/hosts-and-guests/772-should-i-bring-a-hostess-gift .) 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
Four professional women had their first child within 4 weeks of each other. We were connected by mutual friends who felt it might be (fun, helpful?) for us to share the dramatic life change. Understanding the need for support we formed a Play Group that met Mondays from 3-5. If our and the world’s problems … Continue reading
I have a thing about bark. It started when our sons demonstrated the unique flammability of birch bark after their first summer at camp: http://www.sierrapotomac.org/W_Needham/YellowBirch_070320.htm. Continue reading
No Kidding: Bread Pudding! Oh, it’s delicious! Arghhhh! I forgot to serve the Orange Anise Rolls at Sunday Brunch, so was left with a dozen. Should have put them in the freezer as soon as I noticed, but didn’t. The one I sliced and toasted today was pretty good, but not nice enough to repeat … Continue reading
Nathaniel, “Than”, was the inspiration for intense experimentation with the recipe for Uncle Howard’s Chocolate Ganache Tart. I made variations and he ate most of every flavor we tried (vanilla, cinnamon, espresso, orange, peanut butter, maple, almond ….) A LOT of Ganache Tart! Other friends and family helped, but Than’s appetite for avocado “pie” was … Continue reading
Mary brought me fresh eggs tied with a ribbon this morning. It was the perfect excuse to spend an hour prepping these rolls. I know they’ll be delicious out of the oven, and good reheated or toasted tomorrow. She says she selected her “Silver-laced Wyandottes (“http://en.wikipedia.org/wiki/Wyandotte (chicken) and “Dominiques” (http://en.wikipedia.org/wiki/Dominique (chicken) for color/curb appeal. The eggs these … Continue reading
Gluten Free Gus 