Just a brief update on our temporary absence from the blogging scene. These last few months have been ultra busy and challenging for both of us – a new job, many new recipes being developed and tested for our upcoming new book (watch for it in the coming year as well as a rebirth of our present blog format), a new roof being installed on our house, and sadly, the loss of our beloved cat Bhakti on September 4th. We posted about him earlier in the year, telling you about his struggle with lymphoma. What a challenging journey – so many ups and downs. He fought so hard to live, but in the end his body was too weak to sustain the life he desired. We’ll always treasure the gift of this beautiful and special soul’s presence in our lives. A peaceful spirit, filled with pure love and joy. Just thinking about him brings a smile to my face and fills my heart with joy. Continue reading
Eastern Mediterranean Pizza
We actually made this recipe for the first time a couple of weeks ago, but it was late in the day and we lacked the necessary natural light to photograph it. This recipe intrigued us, since pita bread is not easily converted to gluten free, and admittedly, we have yet to make just pita bread using this recipe. Before singling out the pita bread, we wanted to just explore this dough for the pizza itself, and if it turned out to be successful, develop it further for really good gluten free pita bread in the future. The contributing bakers on the original recipe were Jeffrey Alford and Naomi Duguid and you can watch the Baking with Julia PBS segment here. Please do check out the contributions by all the other doriestas at TWD’s link here. Sadly, we are currently without a host for this recipe, but you can find the original recipe in Baking with Julia, page 156. Continue reading
Johnny Cake Cobbler
After a brief break from baking in general, we are back once again on a Tuesday, baking along with our fellow doriestas. This week we were given two options, either a Fig Crostata, or Johnny Cake Cobbler. The selection was easy, since we had just purchased the most amazing, locally grown fresh peaches at Whole Foods. The recipe actually calls for sliced nectarines and purple plums, but peaches are in season and were an easy substitution. For those of you that are unfamiliar with our TWD baking experiments, there is usually a weekly host who supplies the actual recipe from the book Baking with Julia. Lacking a host for this week’s recipe, we will break with tradition and supply our own gluten free version. Continue reading
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