For the second part of my "Not Your Grandma's Preserves" series coming out tomorrow on Fine Dining Lovers, I feature a recipe for blueberry aigre-doux, adapted from "Preervation Kitchen." Aigre-doux (canned sweet and sour, wine-sauced berries) deserve a come back, and this recipe … [Read more...] about Blueberry Aigre-Doux on Buttery Turbot
Honey & Maple Syrup
Slow-Cooker Sherry-Braised Beef with Tomatoes and Eggplant
This is the ultimate comfort food. Though I don't eat a lot of beef, I decided it was time for some red meat. I headed to the organic place in Atwater Market and asked what a good cut would be for braising. The woman gave me this. I don't remember what she said it was; it wasn't … [Read more...] about Slow-Cooker Sherry-Braised Beef with Tomatoes and Eggplant
Gluten-free, Vegan Strawberry Jam Thumbprint Cookies
I made these once with a friend's amazing slowcooker raspberry jam. This time I had strawberry jam I really wanted to use up, not extra special gifted stuff, so I felt a whole lot better about using it in another cooking process rather than appreciating it for its essential … [Read more...] about Gluten-free, Vegan Strawberry Jam Thumbprint Cookies
Maple-Candied Pecan Salad with Arugula, Raw Sheep’s Milk Cheese, and Quebec-Bottled Moroccan Olive Oil
I'm an olive oil snob. It's not my fault. It's this darn lactose-intolerance. At restaurants (before I became gluten-intolerant...) I always had to request olive oil instead of butter for bread, and a good olive oil made me feel almost as though I wasn't missing out, especially … [Read more...] about Maple-Candied Pecan Salad with Arugula, Raw Sheep’s Milk Cheese, and Quebec-Bottled Moroccan Olive Oil
Making Friends With Salad: Du Puy lentils with red wine-maple vinaigrette, candied pecans and grilled endive
This is a salad that will make you enjoy eating: A. Lentils B. Salad Both, I believe, are important in life. Both, however, can be horrendously disappointing. I get why carnivores who only know romaine lettuce and Kraft Caesar dressing from a bottle stick to steak. I can't … [Read more...] about Making Friends With Salad: Du Puy lentils with red wine-maple vinaigrette, candied pecans and grilled endive
Candied Pecan and Arugula Salad with Blueberry Balsamic Vinaigrette
1/3 cup pecan pieces 1 1/2 Tbsp maple syrup or agave 1/8 tsp salt 6 cups arugula, washed 1 1/2 tbsp extra-virgin olive oil 3 tbsp blueberry balsamic vinegar (or regular aged balsamic or other flavoured balsamic. If you use regular un-aged balsamic reduce the quantity to 2 … [Read more...] about Candied Pecan and Arugula Salad with Blueberry Balsamic Vinaigrette
Stuffed Acorn Squash with Maple Syrup, Lemon and Pecans
Sorry for the tardiness in getting recipes up lately. I've been busy testing recipes for an article on cooking with kids for Alive Magazine. From a list of over fifty I whittled the options down to ten, and I've been busy testing them. This one did not make the cut, not because … [Read more...] about Stuffed Acorn Squash with Maple Syrup, Lemon and Pecans
Red Cabbage Salad with Apple and Toasted Cashews (aka “tasty kraut for cheaters”)
Cabbage gets a bad rap. Sure, nothing smells like cabbage. Maybe smelly shoes. But there's a trick to making it delicious. Actually, there are two. First, massage it with salt. Or, second, roast it. Sounds weird to roast cabbage, right? It's not. It's a one roasting pan wonder. … [Read more...] about Red Cabbage Salad with Apple and Toasted Cashews (aka “tasty kraut for cheaters”)
Requiem for a Loaf: Gluten-free Lentil and Rice Bread
When you're gluten-free your life can start feeling like an unending quest for good bread. Gone are the days of Texas Toast and the short-lived years of exquisite sourdough. Those two have nothing in common, not even the yeast, but both are delicious in their own ways. When … [Read more...] about Requiem for a Loaf: Gluten-free Lentil and Rice Bread
Peruvian Anticuchos: Marinated beef and chicken skewers (not the hearts!)
Anticuchos are traditionally made with beef hearts. They're marinated for a long time and then grilled. The marinating part is the most important because it makes the tough meat tender. So if you're using hearts or another tough meat, plan this recipe way in advance or you're … [Read more...] about Peruvian Anticuchos: Marinated beef and chicken skewers (not the hearts!)