Gluten Free Cooking Classes
After a long hiatus I have decided to teach cooking classes again in Seattle.
Click on the button above to see class registration details. (the link to contact me on the cooking classes page is now fixed).
Can’t wait, just bought my tickets for the Seattle Mariners game Tuesday, August 31st vs. the Angels. read more…
Really—what have I been waiting for? I had the opportunity to do this fabulous photo shoot and write an article for Living Without magazine and haven’t really shared much.
peach pie
Man, that was a good pie. When we did the shoot I baked 6 pies over the two days that we scheduled the shoot. I had more pie than I could store so we dropped them off to friends in the neighborhood. Right now I am making peach ice cream with Pence Peaches that are brought in for a special promotion. Their sweetness is unbeatable.
a slice of pear tart pastry
The recipes for the pies are all found at Living Without .
apple pie
dairy free, egg free on left
To bring the color out on the apple pie that is dairy free and egg free as well as gluten free brush the pie with an apricot glaze.
All photographs from Sarah Brooke Photography, Seattle, Washington
At first I was going to post a picture of the Lemon Mousse that I made yesterday. But after looking at the picture that I took there is just no comparison to what you will find at Indian Simmer. This blog is beautiful and her version of The Barefoot Contessa’s recipe is quite good. I agree that it doesn’t need any lemon curd at all, of course I haven’t tried it that way–maybe it would be good too. My sense is that adding store bought lemon curd to the fresh elements of just squeezed lemon juice, lemon zest, sugar, cream and eggs might just spoil a good thing.
I like my desserts to be “not too sweet” so this was perfect.
I noticed that in her recipe she did not say the number of servings. I made about 9 ramekins that held at least 4 ounces each and it seemed like a lot. They were manly sized desserts, I could have been satisfied with a smaller portion.
Thank you Prerna for a lovely post.
Gluten Free Treats, espresso and….
Double tall latte
Raising a child is a humbling experience. Each stage along the way prepares you a little for the next—-some lack of sleep during preganancy helps to prepare you for A LOT of lost sleep once the baby arrives. And so it goes through the years. I am now at that stage where my first baby is about to leave for college, but she has prepared me.
She took a job this summer as a camp counselor at a group of camps that she has attended since age 10. The youngest begin at a camp that feels like wilderness, junior high students graduate to another camp that is more remote and by the time they are high school, campers they are truly in the wilderness where they kayak to a remote island and sleep under the stars.
As a counselor she works Monday through mid-day Saturday and is home for a day and half. And at the beginning of the summer it didn’t really feel like a day and a half, more like an hour and a half (if you count the awake time that you actually see the child). After a week at camp she is very ready to see her friends and hang out. Week by week though that changed as many of the camp counselors who live as far away as Germany or just a ferry away on Bainbridge Island began to spend the night at our house during their day and a half off from camp.
So as my daughter has gradually prepared me for the quiet to come when she is off at college by essentially being gone the better part of the summer, I have also started to see her counselor friends as young adults that are a pleasure to host each week. I also now see my daughter more through the eyes of other adults as she becomes a beautiful young woman.
Ugggh….she would say if she were reading this…so of course there won’t be any photos of her or her friends. read more…
Gluten Free Camping, omelet in a bag
When you are trying to feed 28 hungry campers in the morning Omelets in a Bag are quite handy. You just need to have all of the filling ingredients chopped up ahead of time, eggs, some quart sized freezer bags, and a big pot of boiling water. We generally have 2-3 camp stoves going so this is the quickest way to serve up an egg dish at camp. My camera wasn’t charged when we were actually camping so I just took these pictures today as I made them at home for you.
Simple Omelet Ingredients
I used just one egg so my omelet is quite small. Definately use only two eggs. One is too little and more than two take too long to cook. Once the water comes to a boil, place slightly beaten eggs with salt, pepper and your fillings. I used only scallions because the cupboard was bare but try cheese, chopped roasted vegetables, bacon bits, cubed ham, carmelized onions, diced peppers, whatever you like in an omelet.
Boiling the omelet in a bag
You can see that I let the bag touch the sides of the pan–try to avoid that. Cook for 6-7 minutes until it looks like the eggs are cooked through. You can lift the bag out of the water and touch the omelet to check its’ firmness.
Ahhh camp food, you probably have fond memories……
I thought it meant bacon sizzling in the pan, eggs, sandwiches, burgers and hotdogs followed by s’mores. But that kind of camp food is not what this post is all about…..
Cooking Gluten Free When Camping
Our Campsite
I recently went camping with a huge group of women and kids–28 total. We plan all the meals in advance so that you only have to cook once on the trip. It has taken me two years to realize that my volunteering to cook dinner was what everyone else deftly avoided. The first night is generally handled by our fearless leaders who quickly volunteer to provide us with hotdogs and burgers on the grill–simple and painless.
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A Look to the Future
What an absolutely crazy month.
Before I forget— be sure to get the latest issue of Living Without for the recipes that go along with the pictures in my heading………….. Summer Fruit Pies.
Grilled Halibut with Ginger Butter
Typically Brussels sprouts are in season August-March, so towards the end of summer we like to grill fish–usually halibut or salmon–and serve it with simply prepared Brussels sprouts.
Naturally Gluten Free Meals
Our son is a lucky guy. One of his friends’ has a mom who likes to cook for him. She has many gluten free meals figured out. We were at their house one night when she made the Grilled Halibut with Ginger Butter and Pan-Fried Brussels Sprouts. She cooked the Brussels sprouts on the griddle of her cooktop and put them in a bowl on the counter while the fish was still cooking on the grill.
Adults and kids alike walked past and just had to “taste test” a Brussels sprout or two—they are absolutely fantastic prepared this way. No other method is used in our house now.
After many years of cooking for our son, our friend is definately well prepared to cook for her husband who is now on the GF diet. She has made the transition easily by avoiding the obvious foods such as bread and pasta and she keeps basics on hand that she uses in all her cooking such as San-J’s Wheat Free Tamari, brands of mayo, tuna, bacon, sour cream, beef and chicken stock etc. that she knows are GF. She also keeps cutting boards and utensils dedicated to GF food prep to avoid cross contamination.
We are lucky to have such a thoughtful second mom to feed our son.
Pan-Fried Brussels Sprouts
