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Cooking Gluten-Free!
A food lover's collection of recipes without gluten or wheat is back!

Gluten free cooking is a great challenge and sifting through the maze of gluten-free recipes on the Internet, searching for excellence, can be frustrating and time consuming. Order the new digital book on CD-ROM now which features every page of the hardcover book in easy to print PDF format.

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Aug 19 14

Food Photography Class in Seattle

by Karen
courtesy Aran Goyoaga

courtesy Aran Goyoaga

 

With the cooler mornings and the knowledge that only a few weeks of summer remain, I tend to start something new at this time of year.
It’s a fresh beginning, a new school year for my son and for my graduated daughter— a new job and moving out with roommates.

My renewal comes in the form of a food photography class AND I will be getting a new camera.

Seattle Food Photography Class September 14, 2014

I just signed up this morning for Leela Cyd and Aran Goyoaga’s class on September 14th at Aran’s studio in Seattle.
Seattle is full of food bloggers and I hope to meet a few of them at this all-day class.
For any of you IFBC attendees coming into town the following weekend consider arriving a little early for this class, it should be fantastic!  Or check out Aran’s other upcoming classes too.

I did the food styling for the pie photographs at the top of this blog (when we did the shoot with my photographer for the Living Without magazine pie feature) so I have a little experience– but clearly my own photos need a big boost.
Over the years I have periodically stopped in to Aran’s food blog Canelle et Vanille and have admired her work and I look forward to meeting Aran and Leela to give my photos a one two punch!

Last year at IFBC Andrew Scrivani gave a food photography presentation that was quite interesting but with such a large venue he could only whet my appetite and leave me wishing for a small group setting to learn more.

 

IFBC 2014 Keynote Address with authors of What to Drink with What You Eat

 

my dog ear copy

my dog ear copy

This year at IFBC the breakfast speakers are  Karen Page and Andrew Dornenburg, award-winning authors of The Flavor Bible and also What to Drink with What You Eat.   I can honestly say that I use the What to Drink book most every week.  Even though I have absorbed hundreds of hours in class and at wine tastings I still like to consult the book or the app to confirm my selections.

What to Drink is divided into two sections by food or by beverage alphabetically so you can look up your options either way.

For example within the food section under SALMON you get a listing of wines In General or with an accompaniment such as With Dill–Sauvignon Blanc (Sav Blanc generally has dill in it’s flavor profile so it’s a good match). You can also look it up by preparation method: With Butter Sauce–Sancerre.  Pinot Noir is the classic pairing with salmon, especially from Oregon and with grilled or pan-roasted salmon. Throughout the book many talented chefs are quoted with their food and wine pairing advice as well.

The book makes you a pro no matter your knowledge base, it’s the best gift you could give the wine lover on your list.
And a class with Aran and Leela would be a great gift for the food blogger on your list !

 

I can’t wait for the IFBC Keynote address for Karen and Andrew’s words of wisdom and also the class on September 14th to learn from Aran and Leela!

September will be a busy, and fun month.

Link to International Food Bloggers Conference Registration  check out their agenda and join us!

 

Aug 19 14

Sautéed Cauliflower

by Karen

 

sauteed to perfection cauliflower

sauteed with red pepper flakes, capers, salt and olive oil

 

This year marks my first harvest of cauliflower.  We have become fanatics for sautéed cauliflower. read more…

Jul 7 14

The Best Gluten Free Strawberry Shortcake

by Karen

For years we have served pound cake with fresh strawberries and whip cream. But……..
I have spent the past few days experimenting with recipes to make Strawberry Shortcake.
This recipe offers a true biscuit that does not fall apart.
Shortcake is commonly a rich biscuit–this recipe fits that description. read more…

May 26 14

Gluten Free Strawberry Rhubarb Crumble

by Karen

the perfect balance of tart and sweet

 

We are at peak season for rhubarb!!

A crumble is the easiest way to add an elegant dessert to a dinner party menu.  To serve, top this with a small scoop of vanilla ice cream and place onto an oven-safe plate for serving (ramekin is warm). read more…

Apr 5 14

Gluten Free Popover Recipes

by Karen

Made with Erin The Sensitive Epicure's recipe

Popovers are a great way to add bread into a meal.

I did a post on popovers earlier but it was long winded.
So here is a repost with a link to the recipe for the standard size popover shown above.

read more…

Apr 3 14

Coffee and Specialty Bakery—1500 Western Avenue, Seattle

by Karen

Coffee and Specialty Bakery Seattle

 

Last week my son was home for spring break so we decided to visit Coffee and Specialty Bakery on Western Avenue, (the street just below the Pike Place Market).  It’s a dedicated gluten free bakery with a focus on pastries in the European style: Palmiers, Baguettes, Eclairs, Cinnamon rolls.

Dedicated Gluten Free Bakery

I met the owner Tanya who trained at the Seattle Culinary Academy.  read more…

Mar 27 14

Gluten Free Asheville, North Carolina

by Karen

Historic Grove Park Inn, Asheville, North Carolina

 

On a recent trip to Asheville to stay at the historic Grove Park Inn, my daughter and I used Celiac Central’s list of gluten free restaurants for dining out.  These restaurants have at least one person on staff that has completed training on safe practices for gluten free food prep.  At my daughters’ request we did not ask further questions before ordering items marked GF on their menus.  Though she was not glutened in any of the restaurants, if you have any concerns you may want to ask further questions.

Gluten Free Dining in Asheville, North Carolina

After three days in Chapel Hill to check out the UNC grad program, we drove  3  1/2 hours to Asheville and arrived after the lunch hour ready to try the Creperie Bouchon.  Thankfully they had a sandwich board on the sidewalk directing us to an interior courtyard behind the buildings. Their address is 62 1/8 Lexington Ave  (we wondered what it meant to be located at 1/8–we figured it was like the platform in Harry Potter that would take us to Hogwarts)! read more…

Mar 19 14

Gluten Free Chapel Hill, North Carolina

by Karen

photo from worldatlas.com

 

This will be a two-part post featuring some amazing food opportunities awaiting you in North Carolina.

We start in Chapel Hill  (center of state) and end in Asheville (west side of state overlooking Blue Ridge Mountains). read more…

Mar 6 14

HURRAW! Lip Balm

by Karen

 

 

I just returned from a ski trip in Bozeman, Montana.  The skiing was epic (a word I never, ever use but it truly was) with 10 inches of fresh powder, sun, and great friends on the mountain.

After 4 days of fun it was time to catch our plane home but we had to do one last thing before leaving town. read more…

Jan 30 14

Super Bowl, Super Gluten Free Chipotle Chili and Cornbread from Seattle

by Karen

Chipotle Chili with Cilantro Lime Cream

 

 

Everyone loves this chili, it’s layered with flavors of chipotle and cinnamon. It’s got roasted red peppers, stew meat, beans, and cilantro-lime cream.

The cornbread is my grandma’s recipe—- easily updated to gluten free.

And it’s from Seattle….need I say more?

Link to recipes

Gluten Free Cornbread