Archive for the ‘Gluten free/Dairy free’ Category

Balsamic Maple Walnuts

September 24th, 2013 3 Comments

  It’s time for a little image-tribute to the last days of summer and the radiant color of its bounty.  These are two photos from my friend David Cavagnaro of Pepperfield Project.  I never tire of looking at his pictures.  He photographs using only natural light, calling himself “stubbornly anti-technological” but the results are brilliant.     “We should all do what, in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.” .

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Sumac Basil Tea

September 10th, 2013 1 Comment

    Tis the season of these fuzzy tart rubies. The cicadas are buzzing, the days are steamy, but the nearly-sharp chill of the early morning gives away that secret I’ve been aching to hear…that fall is knocking at the door.   Sumac is often used in shawarma seasonings or ground up and sprinkled over hummus and Mediterranean meats, but this year the warm days make me want a refreshing cool drink that’s like a Midwestern lemonade.   . Staghorn

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Scott’s Waldorf Slaw

August 20th, 2013 1 Comment

. Cabbage.  Magnificent.   This is an easy-to-make Waldorf-Coleslaw hybrid that Scott created and I love it.  The cabbage is already at Farmers Market and the early apples are coming in so it seemed like a perfect time to share this salad with you.   The dressing is sweet-tart and the curry powder is subtle but essential—-great for a warm summer’s day. Not bad for a fall day either.   . Such beauty!  I suppose summer does have a few

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Green Coriander Seed Paste

August 13th, 2013 No Comments

  If you’re growing cilantro in your garden it probably looks like this right now: a mass of beautiful little flowers and bulbous green seeds.  Usually I don’t have time to deal with them and just wait until they dry in the garden then harvest the coriander seeds for use in the winter, but sometimes I catch them at this perfect stage when they have flavors of both fresh cilantro AND coriander seed. I know that there is an ant-cilantro

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Fig Balsamic Vinaigrette

August 6th, 2013 1 Comment

  Figs and Balsamic Vinegar…a match made in heaven! Rich, Deep Flavors with Sweet and Tangy, together they tango.   Balsamic Vinegar Balsamic originates from the word ‘balm’ and years ago this rich caramel liquid was used for medicinal purposes such as curing colds and aiding heart conditions, not for cooking as we use it today.   Traditionally it was aged for decades, sometimes up to 100 years, in a series of wooden barrels (mulberry, ash, cherry, chestnut, and oak)

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Marinated Potato Salad

July 23rd, 2013 2 Comments

  Potato salad you can take to a picnic and not worry about the mayo.   I recently made this for an outdoor meal with 340 people.  It held up well and tasted even better after it rested for a few hours.  Because of the rainy spring and late plantings there weren’t many local potatoes ready yet so I added zucchini to bulk it up to the 14 gallons that I needed to make.  We’re just beginning the season where

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Preserved Lemons (and Kumquats)

July 16th, 2013 No Comments

    YELLOW! With the summer sun blazing every day, it seems like the season of yellow.   Preserved lemons, a.k.a. lemon pickles, are known as a North African condiment but they appear in dishes all over the region. The entire lemon is preserved in a bed of salt and lemon juice to keep it usable for many months and the result is a distinct lemon flavor that adds a surprising sparkle… yet is also kind of mellow.  I’ve often

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Dairy Free Lasagna with Cannelini

July 5th, 2013 1 Comment

. The idea is not to just find ways to substitute dairy, but to have a dish be whole and delicious on its own.  To make good food.   The role of ricotta in lasagna is to give some creaminess, some protein, and a mild flavor that will take on the surrounding strong flavors of the sauce.  Here we replace the ricotta with a puree of cannelini beans, leeks and nutritional yeast.  The goal is a fluffy, creamy, salty blend

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Cajun Tofu

June 18th, 2013 1 Comment

  I used to cook with tofu like I might cook a fish.  Tofu is somewhat bland and fleshy but with a delicate texture…so I started using it as a blank slate for other flavors.  This concoction became a Deli sandwich, served with a Lemon Caper Aioli, tomatoes and lettuce.   . Let the tofu sit for a few minutes to let the liquids soak in, then sprinkle with the spices.   .. . I like my tofu crispy or chewy,

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Turkey Pinole Soup

June 11th, 2013 No Comments

  Last fall we bought an extra turkey —we love turkey and can’t figure out why we don’t eat it all year round.  This week we cooked it because it’s been so cold and rainy that the idea of a warm oven and turkey aromas sounded cozy and appealing.  The day after turkey-roasting came the stock-making ritual, and we awoke to another rainy chilly day so I was doubly glad to have a that flame and good smell in the

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