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
Here, in the midst of Summer, we are finally back to regular posting. Quite honestly, we missed all of you, as well as the process of creating a post, birthing it and releasing it out into the world. Back in June, our initial plan was to take a couple of weeks off from our recipe development projects, especially the creation of so many yeast-based recipes. Between finalizing recipes for our upcoming book and our participation in the wonderful TWD group, we felt a little overwhelmed.
As promised last week, here is our gluten free version of the savory brioche pockets. They were easier to make than originally thought, but required an additional 10 tablespoons of flour to achieve the right consistency described in the book. Our trusted old stand mixer ended its life during the creation of our last cook book, and we have not been able to replace it since, holding out hope for a pro KitchenAid. But it turns out, with a little effort, one can make this recipe using an ordinary hand mixer. Maybe we can credit the blend of gluten free flours for allowing this, a heavier wheat dough might not cut it. In all fairness, we did not have to run the mixer for the 15 plus minutes suggested in the book. We managed to achieve the desired results in about 10 minutes, with the mixer running warm, but still alive. Continue reading
When most of you land on our website, your have come to expect yet another gluten free dish, ideally in a baked version. Don’t worry, we are still developing gluten free recipes and plan on doing so for some time to come. However, in our own home, we also prepare many raw food dishes as well. We especially enjoy the many nutritional benefits they offer.
I was first introduced to raw foods about 25+ years ago, through friends and acquaintances and through their convincing arguments, enthusiastically purchased a champion juicer. I loved making vegetable and fruit juices, as well as the occasional nut butters. Some of the resulting vegetable pulp was used in making delicious vegetable burgers, blended with spices, seeds and some rice, or spelt. But my all time favorite comfort foods have always been salads. Continue reading
Italian breads seem to be a recurrent theme with the TWD group over the last couple of months. First pizza, now focaccia. Not that we are complaining. Going back to our gluten eating days, we did enjoy focaccia on occasion, in fact, while living in Montana, a local health conscious baker, built his own wood fired oven, in order to do justice making some of the old style, rustic European breads. A lot of his breads were sourdough based, and focaccia was no exception. Usually only available on a weekend, unless you placed a special order, these specialty breads would disappear as soon as they emerged from the oven. Since not everyone in our household shares our personal love for Italian food, focaccia is generally not at the top of the list, when baking bread. We do love a challenge, and never having tried focaccia gluten free before, we felt we couldn’t pass up this opportunity. Continue reading
Since so many health experts have credited shiitake mushrooms with immune strengthening abilities, I wanted to include them in an easy to prepare dish. I also selected fresh thyme and oregano for their purported anti-viral properties; they also add a fresh and unique flavor to this recipe.
Before sharing this recipe, I should probably digress a little and share that I have not always been fond of mushrooms. Raised in Germany, our family was not particularly familiar with mushrooms and certainly never collected any ourselves. To my knowledge, no one that I knew was very familiar with the types of mushrooms that would be safe to eat. During those days, mushrooms were not easily found in grocery stores. Mushrooms always seemed to have an air of danger attached to them. Probably too many images of toadstools in fairy tales. A distant aunt apparently knew quite a bit about how to forage safely, but sadly, I never had an opportunity to go along on one of her forest walks. If I went out foraging today, I would seek out someone who is far more familiar with the varying types of fungi growing in the forests than I am. Continue reading
Here we are, with our first recipe for 2013 with Baking with Julia/Tuesdays with Dorie: Pizza with Onion Confit. Delving into making pizza probably wouldn’t have been a personal choice to make, especially so close after the holidays. But upon closer examination of the recipe, it turned out to be a much lighter version as far as calories are concerned and minus the excessive cheese. The type of pizza crust in this recipe reminded me of my travels through Northern Italy. Just out of college, and traveling with several American students, we stopped by some local restaurants in the Northern Italian Alps, and all of them served pizza with a rather crispy crust, topped with delicious herbs, fresh tomatoes and very small amounts of locally made cheese – mostly goat cheese, or some type of mozzarella. Continue reading