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 …
“Don’t Worry Be Happy”: eat more pie, at least just a little. A Canadian study reports we crave food we deny ourselves; the stricter we are, the more we desire (chocolate, ice cream, pie….) Consider indulging in a little bit of what you want this holiday season. Israeli scientists found that eating contraband sweets in modest … Continue reading
Oranges, clementines are special winter treats. It’s not full-on citrus season, but soon the fruit will be plentiful and delicious. Our gluten-free Citrus Olive Oil Cake is a great way to celebrate it. A lot more of you have joined us since we started this endeavor a year ago. The citrus cake recipe, adapted from one in … Continue reading
This is delicious with cream cheese on crackers, as a condiment in a sandwich, or served with ham or turkey. Susan brought me some beautiful rosemary sprigs from her garden, so I added a tablespoon of fresh minced. Also ginger root was in short supply, so I substituted a teaspoon of ground dried. Chutney makes … Continue reading
Just in time for the December holidays! We give all the credit to Scratch, a wonderful neighborhood bakery that’s so good it’s become an institution. I haven’t seen their conventional version of these brownies in a while, but maybe they’ll reappear in the next month. In the meantime, these are so good no one would … Continue reading
Peter almost always requests German Chocolate Cake for his birthday. Since Nick and Gus often want same thing and Nathaniel’s flexible, I’ve baked 2-3 dozen over the (GF) years. Inspired by a recent copy of Cooks Illustrated magazine and the integrity of dessert crusts we’ve been making from nuts and dried fruit, I decided to use ingredients that … Continue reading
Gift giving season is year around. Below is a list of of our favorite kitchen items, things we use weekly if not daily. Some we’ve recommended before and at least one may require patient searching, but all will make a difference in the kitchen, and be a welcome birthday, housewarming or hostess gift. 1. French Lily … Continue reading
The exotic and aromatic flavors of fennel and anise make this a special soup. If you prefer something more mainstream substitute celery for fennel and omit the anise pod. When you cut the cauliflower into (cubes) the flowerets will break apart naturally. Take more care with the stems, or reserve and use them in Miso … Continue reading
A chef interviewed on NPR said she always brings pie to pot-luck gatherings because whether it has to serve 6 or 16, everyone is happy with their slice. While that may be true, folks who like their pumpkin pie are going to want seconds after they taste this custard filling and its satisfying GF crust. … Continue reading
Hands down the best, easiest cranberry sauce for the holidays. Your Turkey “Gobbler” sandwich will never be the same! While we recommend it be made the night before, we often mix the relish an hour before our traditional roast chicken or turkey meal. Even guests who usually avoid cranberry sauce like the addition of bright … Continue reading
Eat to live or live to eat? That is the question. Benjamin Franklin (1706-1790) knew the answer, and you probably do too. When we “diet” it is often with the sense of deprivation, of going without. Some have physical conditions that require a unique approach to food. Gus’s reason for following a strict gluten-free diet … Continue reading
Gluten Free Gus 