Hey guys, I posted a new recipe on Food 52! Food 52 is an amazing recipe sharing community that I am in love with. If you are looking for something healthy to cook tonight, head over to Food 52 for … Continue reading
I am definitely having end-of-summer blues! It has been an amazing summer here in Connecticut and it is tough to believe it has just about ended. Lucky for me, pie season is right around the corner. With the days getting (slightly) cooler and a freezer full of blueberries, I decided to buckle down and create an incredible pie dough that was worth its weight in the gluten-free community.
For those of you who know what a challenge that is, worry no longer! Make this recipe and you will impress even the gluten-loving in your life! I advise two tricks to this delicate dough; first get the right flour. While moseying down the organics aisles, I discovered that Bobs Red Mill has a new 1 for 1 flour. Let me be the first to tell you, it is OUT OF THIS WORLD. Use it! Second, and this is a given for most bakers, do not over work the dough. The more crumbly, the better.
Gluten Free Pie Dough:
2 1/4 c Bobs Red Mill Flour
1 T Sugar
1 c Organic, All Natural Shortening
1 T Apple Cider Vinegar
1 Pinch Salt
Dash of Nutmeg
Almond Milk (for “egg wash”)
Sugar for Top
For the Inside:
4 c Blueberries
1.5 c Sugar
1 T Lemon Zest
2 T Lemon Juice
2 T Cornstarch
For the crust, combine all dry ingredients. Add the shortening then flake and rub until the dough is crumbly. Add three tablespoons of the ice water mixed with the vinegar a little at a time, until barely combined. Form into a disk and chill for an hour. Halve and roll out the dough between two pieces of parchment. If the dough becomes sticky, pop it in the freezer for a minute to chill. Once rolled out, put the top in the freezer, lying flat. “Butter” and sugar the pie dish, put the bottom piece in, and place in freezer. Now, start the filling. Thaw blueberries a little, and combine all ingredients. Put in middle of pie and put the top on. Crimp together the top and bottom. Wash the top with the almond milk, and sugar the top. Make cut outs if desired, or just make a few slits.
Preheat the oven to 350 F and put the pie in the freezer until the oven is ready. Place a piece of foil down to catch any blueberry juices bubbling over. Put the pie in and bake until top is golden and juices are bubbling; about 1.5 hours. Cool for at least four hours and enjoy! This delicate pie tastes amazing with a coconut milk ice cream.
Now that summer is in full swing, it hasn’t been easier to be inspired. Our garden is flourishing and the raspberries are out; as a culinarian I am literally in nirvana!
To make this simple salad, I added the ingredients listed below. If you don’t have a garden, try your local farmers market! This is peak season for New England growers and it is good to support them.
Speckle & Green Lettuce (the smaller leaves are more tender and mild)
Fresh Coriander (seeds, flowers, & fronds)
Thai Basil (flowers & leaves)
Cucumber (thinly sliced)
1 tsp Raw Honey
1.5 tsp Dijon Mustard
Basil Leaves (about a handful)
3 Tbs Apple Vinegar
1/3 c Olive Oil
Salt & Pepper
-Blend dressing ingredients until pureed. Rinse & dry all vegetables and plate neatly. Top with dressing. Garnish with basil & cilantro flowers.
Spring emits feelings of lightness; airy, warm days that bring flowers to our garden and happiness in our lives. Citrus season is here, so in that honor I have whipped up a very easy, wholesome lemon tart. This tart has an incredible nut crust that adds a salty crunch to the music. In the curd, I used Eureka lemons. They are notorious for being extra juicy and tart; exactly what I needed to contrast the crust. The curd is subtle in sweetness, so as to not be overbearing. I find that a lot of lemon curds seem to taste like sweetened custard. Being a culinarian, I like my sweets to have a luscious texture and sharp flavor a.k.a mouth confetti. Every sweet treat should be a cause for internal celebration!
1/2 c Eureka lemon juice
1/2 Lemon Zested
1/4 c Coconut sugar
6 T Earth Balance
3 Egg Yolks + 2 Whole Eggs
1/4 t cornstarch (or arrowroot)
1 c pecans
1/4 c hazelnuts
3 T raw honey, warmed (or maple syrup)
1 t sea salt
1 dash cinnamon
1.5 c olive oil
Grind the pecans and hazelnuts. Add in the remaining ingredients and “rub” the crust together like you would a biscuit dough. If it is too dry, add more olive oil until it can stick together. Press into the bottom of your tart shell and bake in the oven at 350 until slightly golden, about 10 minutes. Remove.
To make the curd, whisk the sugar, eggs and starch in a pot. I recommend making a slurry with the cornstarch, or sifting it on-top of your wet ingredients before whisking it in to prevent lumps. Once combined, add the lemon. Whisk constantly until it is thick and creamy. Once it starts to resemble a freshly made pudding, remove from heat and whisk in the earth balance. If you wait until it gets too set (too thick) you will overcook the curd. You should be able to coat the back of a spoon with it before removing it from heat. Strain it if you notice it has some lumps, or if you are in pursuit of curd perfection. Pour filling into tart shell. Pop back into the oven and allow the curd to set. About 20 mins.
Sometimes, date night is better suited in a warmly lit, comfortable kitchen, or on a nicely dressed picnic table in a field, surrounded by citronella and torches. Now that I have your visual imagination thinking, heres whats for dinner::: … Continue reading
So these past few weeks I have really been trying my best to have enough time to cook dinner (or at least eat it). It is a challenge to get home at a decent hour to do so! On my days off, though, I love to make it. It’s considerably my playtime. This past friday I stopped in at Whole Foods and remembered why I oh so adore spring! So many beautiful vegetables! This pasta dish is entirely gluten-free, dairy free, and can easily be vegan without the egg. I used local eggs, all organic vegetables & aromatics, and homegrown herbs.
1 lb. Gluten Free Pasta
1 bu. Asparagus
4-6 Eggs (1 per)
1 Myer Lemon
1/2 bulb fennel (and fennel fronds to garnish)
4 clv Garlic
1 tsp chili-garlic sauce
1/4 c vegetable broth
6 sprigs Thyme
8 leaves Basil
3 Tbs Olive Oil
2 Tbs Vegan Butter
Sea Salt & Cracked Pepper
Mise en Place:
First, get two pots of hot water going for the pasta and the eggs; fill a smaller pot 2/3 of the way and a large pot completely. Wash the fennel and asparagus then slice into 1/4″ pieces. Zest the lemon and cut in half. Mince the garlic, thyme, and half the basil. When the water (for the eggs) comes to a boil, turn it down to a simmer and add 2 tablespoons of vinegar. Gently crack the egg into the water once it has dropped in temperature. With a wooden spoon, hold the egg white over the egg yolk gently for about a minute; this is so when the egg has finished cooking it will be more rounded and less flat. Once the white of the egg is 95% cooked, remove it and place on a paper towel. Keep the water heated at a lower temperature to re-heat the egg.
Cook the pasta according to the box instructions. In a pan, combine the garlic, herbs, vegan butter, olive oil and allow to heat, once the garlic starts to perfume, add the Asparagus. Once it starts to become tender, add the Fennel, vegetable broth, and chili. Turn down the heat and add the cooked pasta. Toss the pasta, season with S&P, then allow to cook in the pan slightly (to meld all the ingredients together). Add the lemon zest and a little juice at the last-minute, give it a toss, and plate into a warmed pasta dish. Put the egg on a spoon and re-warm it for 30 seconds in the hot water. Place on top of the pasta. Garnish with the fennel fronds and some of the zest. A little salt atop will finish the dish.
There are few things that remain constant in life, depending on how you perceive the world around you. For me two things have held tried and true:
Love & Fire.
I have love for so many and so much. My family, my friends, health, passion, food and life. I think without love you cannot have happiness in life. Without love there would be no passion, no fire. I have an unkempt blazing fire for life. My passion for happiness, health, life, for love and food is so deeply ingrained.
I want to share my secrets of keeping these alive.
My healthy recipes, discovery of great places, good books, and a little cleverness now and again.
As my lovely grandmother used to say:
“…enjoy the meal, enjoy the life.”