Archive for the ‘Gluten free/Dairy free’ Category

Pickled Deviled Eggs

March 21st, 2017 No Comments
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  Sanskrit scriptures describe the universe as being birthed from an egg. The term Brahmanda is from two words: Brahm (ब्रह्म) = ‘cosmos’ or ‘expanding’, and ‘anda‘ (अण्ड) = ‘egg’.  The Brahmanda Purana, an ancient Indian text, explains this fascinating concept in great detail.  Good reading while you wait for the weather to warm as we muck through this season of mudliness.    Eggs and Spring.   Along with symbolizing life and new birth, in earlier times eggs were one of the few things available

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Black Bean Paste

March 7th, 2017 No Comments
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  Black Bean paste is a Chinese condiment used in many a dish (hoisin sauce, stir fries, Asian BBQ, noodles), and a secret ingredient of those from Team Umami.  It’s bold and tangy and can bump the flavor factor of your sauces manyfold. It can be really difficult to tell if Chinese condiments are gluten free, especially if there is the possibility of soy sauce (containing wheat) and it certainly doesn’t help if the ingredient list seems vague or incomplete.  I’ve been searching for GF

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Potato Celeriac Apple Mash

January 24th, 2017 2 Comments
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  The Montreal River…not frozen.   There aren’t many places that can survive a week of temperatures hovering around 40 degrees (F) with multiple days of pouring rain and still have trails with skiable snow.  ABR in Ironwood, Michigan is such a place with their dedication to grooming and building a solid base.  The Upper Peninsula enjoys (most of them do enjoy it) an average of 167 inches (nearly 14 feet!) of snow per year, so fortunately they had some volume to

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Flax Seed Crisps

January 17th, 2017 3 Comments
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  Completely inspired by Magnus Nilsson of Fäviken in Sweden, these crisps are simple with a most intriguing look.  In his cookbook Fäviken, Magnus explains that he started with thicker versions using more types of seeds, then evolved the crisp towards thinner version using only flax.  His cookbook photo shows the delicate see-through results.  Since I was making these as a traveling snack I brought it back to a thicker version so they would be more sturdy and road-worthy.   “Road-worthy”??  Yes!  We are once again pointing our

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Curried Red Lentil Fritters

January 3rd, 2017 4 Comments
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  Fritter me this. You can make a flavorful mash of nearly anything then fry it up and call it a fritter.  British fritters are often coated in a batter before frying, but U.S. fritters mainly consist of main ingredient with some kind of binder (like egg, flour or cornmeal) then are deep fried or pan fried.  Fritters are hugely popular in Southeast Asia, combinations like squash, chickpea and green onion; or yam and banana; or squid dipped in batter; or a mixture of shredded

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Poppyseed Milk (Aguonpienis)

December 20th, 2016 No Comments
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  Since I’m on a cozy-roll these few weeks, here are a few more images of warm, glowing contributions to the feeling of hygge.  This is my lampshade made of agates, I’ve shown it before but as we’re now fully in midst of the chill and long, dark nights it seemed like a good image to bring back.  The question is….do I love warm glowing candles and fuzzy clothing because it’s winter, or do I love winter because I get to wear

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Zeppelins

December 6th, 2016 2 Comments
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  It’s been a very Baltic few months!   Zeppelins are adorable stuffed potato dumplings often served at Baltic holidays and they have the coolest name around.  We made these cuties for the Estonian Dinner last fall but I have to admit…I don’t have a Lithuanian grandmother therefore I really struggled with these stuffed dumplings.  Later I found some comfort to read online that other Zeppelin newbies have also struggled and I was not alone.   Though there are many versions,

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Curried Gratin

November 8th, 2016 No Comments
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photo by David Cavagnaro Squash, potatoes, onions, coconut milk, herbs, chili and curry paste…that’s what I had so we’ll see where this goes.  It could be good.  This dish was an experiment on a chilly afternoon and though it probably dips into the ‘vague recipe’ territory, I think you can handle it.   A Gratin generally consists of root or firm vegetables with cream baked in a a shallow dish with a browned topping of breadcrumbs and/or cheese, or perhaps lately it’s morphing into just ‘something baked in a

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Kissel

November 1st, 2016 4 Comments
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  An extraordinary project has been happening in our little town this year. Our resident English stone-guru Ted Wilson is building a dry-stone arch bridge with the help of Sean Smyth from Missoula, MT who travels around the country working on complex stone projects like this.  Dry-stone is an ancient building method that uses no mortar.  Dry-stone bridges have been built for centuries—the stones need a trapezoidal shape and a tight fit, then the arch holds its shape by only the pressure of the stones against each other.  Sound formidable

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Squash Soup with Lemongrass and Corn

October 18th, 2016 2 Comments
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  This is a full-flavored simple soup for a fall day, and especially great for the dreary chill that arrives in this part of the northern hemisphere as we shift into late October.  And it’s orange.  That should cheer up nearly anyone.     I roasted and froze corn in August and was happy to use it up in this soup.  Fresh corn would work well too—it might not have the roasty flavor but it would make a smoother puree than the

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