Archive for the ‘Gluten free/Dairy free’ Category

Chermoula

May 8th, 2012 1 Comment

  Let us free ourselves from being too specific, and think in terms of techniques, categories, and tendencies. To use a phrase from food writer and teacher Greg Patent, I believe in “cooking empowerment“. When we learn the basics of ‘how things work’ we can shift and adapt, letting creative juices flow even when we were too intimidated to think we had such a thing as cooking creative juices.  This is what I mean by expanding our versatility in the

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Edible Flowers

April 30th, 2012 No Comments

  It almost seems too good to be true that you can eat these little works of art. People spend countless hours carving tiny garnishes and crafting flowers from frosting as they try to recreate perfection, when certain times of year give us the opportunity to walk outside and pluck perfection from a stem.   . While it is still early in the season….if you have the luxury of a garden or window boxes, consider adding edible flowers to your

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Split Pea Soup with Spearmint

April 25th, 2012 3 Comments

  For many years in my restaurant life I rarely made soups.  Life was about working “The Line”: prepping and pureeing and sautéing and grilling and assembling and plating and decorating.  But then I moved to a slower life.   It did not include ‘cuisine’ or ‘dinner before the theater’ or figuring out ways to use sea urchins.  This new life was about Good Food for The People. I was called to develop a fledgling Deli, and there soup became

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Fried Rice

April 16th, 2012 2 Comments

  I love Fried Rice because Fried Rice loves miscellaneous veggies. Cleaning out your refrigerator?  Perfect.  Leftover rice?  Perfect.   I used to make my Fried Rice with San-J Teriyaki Sauce, San-J Szechuan Sauce, and Tamari.  Then came the day when gluten was no longer my friend, and I had to concoct an alternative tasty sludge because at the time the San-J products contained soy sauce…which contained wheat. . Recently San-J has switched over to using a wheat-free tamari in

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Gluten Free Samosas with Pea, Potato and Green Mango

March 19th, 2012 3 Comments

    Too many times I have suggested to a client an interesting idea, and as it is leaving my mouth my brain is shouting, “Stop, you crazy woman! You don’t know how to do that!!” For example: My Mouth “‘Oh yes, we could serve Squash Soup using acorn squash for bowls to 125 people…in a barn.” My Brain, “Shut up!  Shut up!  Stop talking!  Delete!  Delete!”   More often than not these ideas were proposed by me so I have

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Frittata with Spring Greens, Feta and Caramelized Onions

March 13th, 2012 No Comments

  If you live in an area where winters are chilly and you have access to local produce, then you know that Spring = Eggs and Greens.      (In some circles Spring also means Maibock Beer, but that’s another story…) . So if Spring = Eggs and Greens, and Eggs and Greens = Frittata, then Spring = Frittata. My 7th grade geometry teacher Mr. Gerhart would be so proud! . . A Frittata could be called a crustless quiche, or an open-faced

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Harira

March 5th, 2012 2 Comments

  “Fragrant” would be the word for this hearty North African soup. As we continue with the idea of mixing ‘sweet’ spices (like nutmeg) with savory dishes, Harira is a perfect example to try.  Cinnamon and ginger play important roles in this stew, providing a warm spice that earns it a spot on the list of comfort foods even if you’ve had no history with it. . Harira is traditionally served to break the fast at Ramadan and at other

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Elixirs, Snacks and More Cabin Notes

February 13th, 2012 2 Comments

    Clutter |ˈklətər| noun—a collection of things lying about in an untidy mass. De-clutter—to remove the untidy mass.   When given a chance to rest, the brain runs a defragmenting program that de-clutters itself from the constant internal chatter, giving some deliciously blank space between the ears.  Those pesky excess thoughts are shed like the melting of snow dissolving into thirsty ground, and sometimes huge chunks of distraction crack off and float away from the main iceberg.   This

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White Bean Soup with Pesto

January 23rd, 2012 1 Comment

    For a few months now I have now been hoarding my summer goodies that were processed and stored in the freezer.  Those tastes-of-sun treats—the green beans and strawberries and pesto—I keep thinking that I need to wait for that special moment to bring them out.  It’s a small freezer and I did no canning, so the bounty is not endless. But it’s time to stop the saving and begin the archeological dig into the frozen depths to see

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Squash Porridge

January 16th, 2012 1 Comment

    I’m so hungry! What can I make to eat? What’s in the Fridge? How many times do we ask this of ourselves each week…not having the brain power left to plan ahead, but desperately needing a quick meal because we forgot to eat breakfast?  Too many. Fortunately I have been cooking off the squash that is laying around from my fall binge at the farmer’s market. I roast a pile of it on one day and use it for

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