Breaking up With Bread

Fall Nibbling

2011-10-22T08:30:00.000-07:00

On Saturday afternoons, once yoga class is done, I like to put together a little snack instead of a big sandwich or other composed lunch. Lately, I've been loving crisp apple slices paired with a mellow cheese. Last week, I found that pink lady apples go perfectly with Cowgirl Creamery's newest addition to their cheese lineup, Wagon Wheel. The last of the season's cherry tomatoes were sweet like candy, which helped out the figs, which were still not super ripe. Threw in the leftover piece of salmon from the night before, and a delicious fall snack was born! What's your favorite way to snack?

Tomato Fever!

2011-07-12T07:00:00.000-07:00

The heat wave that rolled through San Francisco is rapidly ripening our tiny tomatoes, and in my opinion, they just can't ripen fast enough. I've got tomato fever!
My fave way to eat summer's juicy red tomatoes recently is simply, on a piece of gluten free toast, with an herbed goat cheese spread, basil, cracked black pepper, and sea salt.

Rose for the Weekend

2011-07-09T11:30:00.000-07:00

Nothing beats a palest of pinks rose on a weekend afternoon. Whether it's a hot summer day or a foggy sweatshirt SF Saturday, rose is sure to make the weekend even sweeter. This is a French rose from a few weeks ago at the ferry plaza farmer's market. What are you sipping this weekend?

Happy Memorial Day!

2011-05-30T15:51:00.000-07:00

Happy Memorial Day! I just came back from an epic bike ride that ended at Bi Rite (the most fantabulous grocery store ever in SF) for some fresh fruit and veggies for the week. Those sunflowers just hopped into my basket. It couldn't be avoided.

Hope you had a wonderful long weekend and unofficial kick off to summer!

Keep It Stable

2011-05-23T18:46:00.000-07:00

On a sunny Saturday morning, tucked away on a quiet garden patio on an equally quiet side street, over a soy latte, a mimosa, and a plate of baked tomato and brie topped with farm fresh scrambled eggs, I tipped my head back towards the sky, soaking up the giddy feeling that only sunshine and love can evoke. And new (to me) cafes.

For a simple but perfectly executed breakfast with the freshest ingredients, you have to try Stable Cafe. They have a small kitchen, two guys for the front of the house (one for cash register and mixing mimosas and one for the coffee machine), a gorgeous rustic interior and a sunny side patio complete with cacti and birds of paradise. The eggs are fresh from their farm in Petaluma and are quite frankly, the most swear inducing delicious eggs I've ever tasted. They're very gluten-free friendly, with more than 3-4 items on their menu skipping on toast altogether. I've tried the Stable Eggs, which was two perfectly non-greasy, but fried eggs with roasted asparagus on the side, a few slices of peppery salami, and a pile of organic fruit in the center. I've lately been partial to this little delicious number, the Piaf:

Delicate scrambled eggs with just a hint of cracked black pepper float above a few slices of melted brie and an abundance of baked tomato. Perfection.

Tres Francais

2011-05-16T19:30:00.000-07:00

You know, the French really do have it figured out. There's the wine, and the cheese, and the terribly fashionable and svelte women, and the bike riding, and the art, and well, Paris. So, they happen to be catching some bad press at this precise moment, but I think most of us would agree that one man's actions can't very well speak for the whole country, no matter how shocking or philandering they might be. (See U.S. History, chapters 1992-2009 for recent references).

A few weeks ago, I was soaking up the French vibe, wearing my striped shirt, sipping a chilly glass of rose, and slicing radishes to eat on gluten free toast with the tiniest bit of butter and a sprinkling of salt when I was overcome with my absolute love for the peppery, delicate, perfectly reddish pink vegetable. I haven't been able to shake the feeling and have since bought radishes every single week.

Every day, run of the mill radishes, these are not. Oh, no! These are Easter Egg radishes in various shades and sizes, rat-tailed radishes, which sound disgusting, but are just stretched out versions of the typical red variety, daikon radishes with an extremely pungent scent and mouth watering spiciness, and any other type of heirloom radish I happen to find staring longingly at my grocery basket. I've eaten them in the tres francais manner mentioned above, sliced thinly as a taco topping, sliced thinly adorning turkey burgers, as perfectly round discs sitting on top of a classic salad, and especially paired with a stinky cheese and farm fresh eggs in a fluffy omelette. How do you like your radishes?

Did I Say Tomorrow?

2011-05-14T10:33:00.001-07:00

When I said I had something delicious for you tomorrow, I really meant that I have something delicious for you today.

Juleps, my darlings! In case you didn't get your fill of this deliciously minty, perfectly refreshing, and ahem, just a bit, well, shall we say, strong - cocktail last week while cheering on ponies and wearing a ridiculously fabulous and oversized hat, I'm sharing them with you this week.

Every single recipe, including the one that my friend Deweesee over at 75th and Sedgwick shared with me, includes a few simple ingredients.

Crushed ice
Mint
Water
Sugar
Bourbon

After much deliberation and a few "bourbon floats," we decided to use a martini shaker to really mix these guys up. If you're a traditionalist, you likely don't want to read on, because we also provided a variety of sweeteners, including sugar, simple syrup, and agave nectar.

My favorite rendition on the drink went like this:

5 sprigs of mint into martini shaker with 1 tablespoon agave and 1 tablespoon water. Muddle. Add crushed ice and an ounce and a half of bourbon. Add a splash more water. Shake like crazy. Pour, taste, and add more sweetener or water or bourbon if needed. And dear, whatever you do, make sure your julep station has mats that can be wiped down because things will inevitably get very, very sticky.

Minty Fresh

2011-05-08T14:34:00.001-07:00

Have I got something tasty for you guys tomorrow!

Not Your Momma's Chicken Salad

2011-04-19T18:37:00.000-07:00

Before we even get started, forget about mayonnaise. If chicken salad, potato salad, and macaroni salad all give you the heebie jeebies, just put the mayo out of your mind and instead think about a warm breeze, a slightly heated pool, and a beautiful scenic vista. There, now don't you feel better?

Chicken salad now brings vacation to the forefront of my mind ever since I sampled my mother in law's (okay, so it is C's momma's chicken salad, misleading title!) cilantro laden version during a visit East one summer. Since then, a giant batch was mixed up floating on the Chesapeake, in a fantastic kitchen in St Martin, and now that I've got the hang of it, my play on her recipe on a recent girl's trip to Arizona.

I made a huge batch of this, so some of the measurements might be slightly off. The trick is really to use way less mayonnaise than you typically would, add crazy amounts of cilantro, keep it moist with olive oil, and add a little acid with lemon juice, lime juice, white wine vinegar, or all three.

C's Momma's Chicken Salad

4 chicken breasts , skinned and boned
olive oil
salt
pepper
1 bunch fresh cilantro
1-2 tablespoons dijon mustard
1-2 tablespoons mayonnaise
1-2 tablespoons white wine vinegar
4-5 sprigs rosemary
4 ribs celery
1 red onion
dried fruit (I used apricots, but also like dried cranberries)
4 cloves garlic
lime
lemon

Wash the chicken breasts and pat dry. Salt and pepper both sides and place into large bowl. Add olive oil to coat the breasts. Chop the garlic and add to the marinade. Use half of the citrus (1/2 lemon, 1/2 lime) in the marinade, as well. I also throw the rosemary into the marinade. Let marinade for at least 3o minutes, up to 4 hours, if you have the time.

For best results, grill the chicken. If you don't have a grill, saute it in a pan or bake. I'd saute, if I were you. Chop into bite sized pieces. Meanwhile, chop the celery, onion, and cilantro. Throw all ingredients into a large bowl. Add one tablespoon mustard, mayo, olive oil and vinegar and squeeze the remaining citrus into the salad. Test to see if it is too dry - if so, add more of any of the condiments to your liking. I normally start by adding more mustard and olive oil. Add whatever dried fruit you'd like. Salt and pepper to taste.

Serve on top of mixed greens, pour a glass of rose, and go hang by the pool!

Bossypants

2011-04-18T22:17:00.000-07:00

Tina Fey's Bossypants is hilarious. I especially liked two chapters, one remembering the time that she was very, very skinny and the other recalling when she was just a tad overweight (her words, not mine!).

I finished the ebook in a few short days, and now I'm dying to see her at a sold out show in San Francisco. Hey, a girl can dream, right!? You kiss your mother with that face?

This Baking Life

2011-03-27T14:20:00.000-07:00

Have a cupcake. Because even if they're quickly falling out of vogue in favor of Parisian macarons (made with almond flour and normally gluten free!) and gourmet doughnuts, they're still delicious. Add a maraschino cherry, raspberry, dried banana chip, or the last of C's thin mints (for the gluten eaters) and they're cheek pinching adorable.

Inspire

2011-03-23T22:07:00.000-07:00

When I started this blog, I was inspired to share my gluten free story, share a few recipes and maybe, just maybe, divulge my go-to San Francisco restaurant spots to eat safely and deliciously gluten free. Just a few things have happened since that day three and a half years ago.

First and foremost, I fell in love with photography. I'm decidedly still an amateur, but I absolutely love the way that picking up a camera allows me look at the world in a new way, filled with color and light and angles that I might not have otherwise noticed.

Second, I fell deeply, madly in love with blogs. I've read wedding blogs, food blogs, shelter blogs, personal style blogs, blogs that turned into books, the books based on those blogs, and a million other randomly themed blogs. I gave up Google Reader because I was simply following too many blogs to count. Got a blog you love? Tell me about it. I'll devour it and savor every last post.

Third, and likely as a result of my newfound love of photography and blogs, I became humbly inspired. I find inspiration in the smallest things- the way the glitter on these comfy shoes looked against the swell of the Pacific, the sultry voice of Adele on her recent album, and the way a green piece of dill stands out on a perfectly seared pink piece of salmon.

One thing hasn't changed. I am still not passionate about gluten. And though everything I post here will continue to be gluten free, I'm finding inspiration to redesign the blog itself and refresh the content that I post here. I hope you'll like it.

Until then, here are a few of the things inspiring me this week:

Adele's new album, 21
The spring vegetables in this month's edition of Bon Appetit
This amazing and heartwarming book, The Help
The perfect minimalism posted on You Are The River
Online shelter magazines like Rue
The adorable chronicles of two besties on 75th and Sedgwick
Denver The Guilty Dog

The White Bronco

2011-03-19T12:07:00.001-07:00

I like to think of mezcal as tequilla's mysterious cousin. It's not as in your face, dancing on the top of a bar after a few shots. Mezcal is reserved, hanging out in the corner watching its surroundings go by. It has a slightly smoky aftertaste, so I like to mix it with a slightly sweet mixer, though it's traditionally sipped on its own.

This drink, recently named the White Bronco by C, is a glass full of ice, one shot of mezcal (we use Del Maguey), topped off with OJ (we use pineapple orange) and garnished with a sprig of rosemary. If you're lucky enough to be on spring break or savoring the first warm days of spring on the East Coast, this is the ultimate sundowner. And if you're running between raindrops in SF right now, this drink is best sipped with your eyes closed and your head tilted up towards imaginary sun rays, envisioning tropical beaches and sunshine.

Three Day Weekends

2011-02-21T16:08:00.000-08:00

Are proof that Monday mornings can really be delicious.

Berry Smooth

2011-01-29T11:34:00.000-08:00

Allow me to be totally obvious for a moment, will you? Smoothies are easy. And delicious. Thanks. I had to get that out there in the open, because maybe, just maybe, you're like me and had forgotten your dear blender in the back of the cabinet because margarita days are long over, lady.

I pulled my trusty blender from the shadows yesterday after a brief hunger strike (alright, the flu) for my first non clear liquid meal - a date smoothie from this month's Real Simple . The ingredients are few; dates, whole milk, and ice. The article also has some great ideas for incorporating kale , cashews, ginger, and even pumpkin into smoothies, if you're feeling bold.

This morning I decided to go a more traditional route with my mixology-blueberries, greek yogurt, honey, a splash of milk, and ice. The result was a slightly tangy concoction, less creamy than the date smoothie from yesterday, but still supremely satisfying. So that's it. Nothing earth shattering, just a real simple smoothie to start your day. And a de-cluttering project to try to find room on my kitchen counter for a blender, lest she be banished to the depths of the pantry.

The Incredible Egg

2010-10-20T07:00:00.000-07:00

Look, we may not have bagels, but we have eggs. Give me fluffy egg whites topped with homemade salsa and I'm a happy gluten free girl. Bake them into a delicious frittata with olives and goat cheese and I'm in heaven. Poach them over an arugula salad with a squeeze of lemon, braise in a cast iron pot over spicy tomatoes, top a gluten free pizza with burrata and 7 minutes before finishing, crack an egg over top and finish baking, and oh, oh, eggs I'm yours.

Comforting Carrot Cake

2010-10-18T18:37:00.000-07:00

Yesterday, we had our first rain of the season. I awoke after a very late and celebratory night to the sound of rain dripping in through our open skylight. What began as a very frantic morning trying to close the thing with a poorly designed 2o foot pole turned into a cozy afternoon at home, baking and watching sports. Well, I baked. C watched sports. I think we've been watching too much Mad Men.

This time of year always turns me into a baker. Truth be told, I would rather cook savory things than bake, especially as baking takes such precision and I like to ad lib quite a bit in the kitchen. But, as this cake is more savory than sweet, save my favorite cream cheese frosting infused with a tad bit of lemon, it's a perfect way for me to ease my way into what inevitably becomes my fall/winter baking fest.

Since I still haven't gotten my fabulous bridesmaid and friend to write down her spectacular gluten free carrot cake recipe, I had to dig around on the web yesterday to find one when the urge struck me. I landed on this one from Elena's Pantry, because I've made some of her recipes before that turned out well and also because I was curious about two ingredients in the recipe: the sea salt and the agave nectar. I've baked with both before, but never in a carrot cake. The sea salt added a fabulous savory component to the cake and the agave nectar surely offset the butter, cream cheese and cane sugar that I used in my rendition of the Joy of Cooking's cream cheese frosting (I only use one cup of sugar and add a few slices of lemon (peel and pith still on) to the food processor). I'd definitely make this recipe again. And seeing as how writing this post makes me want another piece of cake, I might have to very soon.

What's your favorite recipe to kick off baking season?

Arugula Gimlet Friday

2010-10-08T12:00:00.000-07:00

You guys, I saw this recipe for arugula gimlets at the end of a piece about herb-infused cocktails (mmm, my fave) in a recent Bon Appetit and I cannot. stop. making. them. And because it's got all of that arugula floating around in there, this drink is not only gluten free, but also good for you. Am I right?

Yes, July 25th was in fact a long time ago.

2010-09-06T16:05:00.000-07:00

My best friend reminded me recently that July 25th was a long time ago. I racked my brain to figure out what happened on July 25th but landed on nothing special. She then informed me that July 25th was the date of my last blog post. Well, I'll be. Woopsies.

Instead of a long diatribe about takeout, discovering new restaurants and re-visiting old haunts, sprinkled with plenty of delicious meals from the culinary team at work, I leave you with this dish. A most delicious and of the moment rice pasta, topped with dry farmed tomato and arugula sauce, all dancing underneath of a few Merguez sausages.

Sauce
2 cans Fire Roasted Crushed Tomatoes (I prefer Muir Glen)
5 ripe tomatoes (I used dry farmed tomatoes, which are particularly delicious this time of year)
2 cups of arugula (whole, not chopped)
2 cloves garlic
1/4 medium sized red onion
salt, pepper, dried thyme
2 tablespoons olive oil

While the pasta is cooking according to the packaging, get started on the sauce. In a large saucepan, heat the olive oil, along with the garlic and the onion. Stir, cook until onions are translucent and your kitchen starts to smell like heaven. Open the cans of crushed tomatoes and toss them in the pot. Quarter the fresh tomatoes and throw those in, too. Cook over medium heat, stirring occasionally. The sauce should cook for about 10-15 minutes, until the fresh tomatoes are soft. Add the arugula 3-5 minutes before serving. Just toss the arugula on the top of the sauce-don't stir it in too deeply or it will wilt beyond recognition before you serve the pasta. Add salt, pepper, and dried thyme to taste. I found that the arugula gives a nice peppery flavor and the fire roasted tomatoes bring a fabulous flavor all their own.

Meanwhile, cook up some rice pasta (My current favorite is Mrs. Lepers veggie and rice pasta) and brown the Merguez sausages (ours come 6 in a pack, and there were 2 leftover sausages).

Serves 4.

From Sea Urchin to Uni

2010-07-25T11:09:00.000-07:00

You might find it quite amazing that this came from this:

Up until a particularly adventurous trip to the Farmer's Market a few weeks ago, I would have doubted that anyone other than a skilled sushi chef or an otter could successfully open this sea urchin, dig out the tasty pieces, toast up a gluten free baguette, slather some tomato paste on top, and artfully place the uni on top as an appetizer. But in his feat to constantly amaze and inspire me (ahem, and make me eat strange foods), C did just that.

Uni is fresh and salty, not unlike a mouthful of ocean water. The process of opening this spiky critter is challenging, and the man who sold it to us must have told us 15 times that uni stains. Like, really badly. C lined the sink with plastic bags, got out our chefs knife and oyster shucker and promptly proclaimed that the inside of a sea urchin is the darkest thing he'd ever seen. Before long, the gunk that is inedible was separated from those 5 delightfully edible pieces commonly referred to as the eggs (a quick Wikipedia search will set the anatomy of what you're actually eating straight) and the only thing stained were C's hands. Between the oyster shucking and the sea urchin butchering, he's quickly gaining on the otter's skills.

Well, Hello Summer.

2010-07-14T21:28:00.001-07:00

Said it before, and I'll say it again. Thank the gluten free gods that blue crabs (hard and soft) are gluten free.

Moo Goo Gai Gluten?

2010-06-16T07:00:00.000-07:00

I've only walked out of one restaurant in the time that I've been gluten free. It was a Chinese food joint, and the waitress looked at me like I had five heads when I asked if they could steam me some chicken and vegetables with no sauce, only after I asked about soy sauce in nearly every dish on the menu. I had to leave because I got the distinct feeling that I was not going to get out of the restaurant without a major pain in my gut. In hindsight, I could have done better research on how GF friendly the spot was, but it really soured my perspective on ever being able to eat Chinese food again. There's the soy sauce to worry about, for sure, but add the fish sauce, oyster sauce, and hosin sauce that are not often gluten free, and you've got quite a Chinese food gluten-y disaster on your hands. A tragedy, really, since I had only recently discovered how tasty and diverse authentic Chinese food can be.

But before I shunned the orange chicken and lo mein of my youth forever, I found a few Chinese-American places that cater to the gluten free community with a special menu. P.F. Chang's is celebrated for their gluten free options, and it's tasty stuff, for sure. I've been once or twice since I started eating gluten free. I'd probably go again. But, a place where you may see my shining smile more frequently, slurping on Asian noodles, is Betelnut. I went to this happening spot with a friend and asked about soy sauce in a dish, only to be asked if I was gluten free and would like to see their gluten free menu. Oh, yes. Served a sea salt and tamari roasted edamame, followed by a rich curried rice noodle soup with tofu, chicken and shrimp, and plied with a mint gimlet, this gluten free belly left full and happy.

Crawfish aplenty in New Orleans

2010-06-14T07:00:00.001-07:00

You guys, I'd like to make the understatement of the year and say that New Orleans is amazing. The people, the music, and not least, the food are all mind blowing. Between all the red beans and rice, crawfish, praline bacon, and grits, I think I'm just now coming out of my food coma. And it's been three weeks since I got back to SF.

With all of the rich gravys and rouxs of the south, I was a bit worried about eating GF in New Orleans. Turns out I didn't need to be concerned, since my sister (who is also GF) and I were greeted with friendly waitstaff who always double checked every menu item for gluten with the chef. Yeah, I didn't eat any etoufee, but I wasn't worried. I was too busy figuring out how to eat this delightful crawfish.

In no specific order, here are some of the favorite restaurants of the trip:

Dick and Jenny's
Elizabeth's
Bennachin

And in case you need some music (or to lay your sorrow down by the riverside):

The Spotted Cat

Gluten Free Grilling

2010-05-18T07:00:00.000-07:00

Spring's warm days beg for afternoons spent outside lounging on a park blanket, admiring flowers freshly in bloom and sipping on a chilled glass of wine. Toss in a grill, some sausages, and if it's a special birthday fete in the park, a few dozen oysters, and you've got a gluten free party going on.

As the days get longer and the charcoal gets hotter, it's time for the gluten free to get creative. Barbecues often feature hamburgers and hot dogs wrapped in gluten-y buns. Eating a hamburger on its own is always an option, but breadcrumbs could be the secret ingredient binding the meat together. Anyone who has tried knows that a stand alone hot dog can be hard to stomach and less than satisfying. My go-to grill solution is always a pack of sausages, which can be eaten quite successfully with a knife and fork and a dollop of mustard. Check the packaging to be sure there's no gluten (I've seen some brands that aren't gluten free). Added bonus: if you pick up your sausages from Prather Ranch in San Francisco's Ferry Building, you become something of a barbecue hero, which is defined by the Prather Ranch guy as the person who brings the best, most delicious gourmet food to a barbecue. As if your sparkling wine didn't give you that title already.

A Real Simple Gluten Free Monday Night Meal

2010-05-03T07:00:00.000-07:00

Mondays can be tough. By the time we finally make it home from work, fixing a delicious and healthy meal is quite simply the last thing on our minds. The cashier at the Thai place down the street knows our name and our order by heart from many, many Mondays of takeout curry. But if you haven't found your go-to takeout place yet, there's always Real Simple.

Last week, I was thumbing through my May issue of this fabulous rag, thinking about another night of take out when I stumbled on this recipe. Chicken thighs, carrots, radishes, chives, and chicken stock were the only ingredients I needed-and 40 minutes. I was surprised to find every single ingredient in my kitchen, ready to be whipped into this delicious, fresh, and naturally gluten free meal. Honestly, I didn't have super high expectations for the recipe, but I took the availability of all of the ingredients as a sort of omen and headed into the kitchen.

I knew from the moment the chicken skin got crispy and brown that this dish was going good places. I'm here to tell you that this is hands down my new favorite springtime dish for busy weeknights. The chicken was moist, the vegetables sweet and savory, and it was easy. You might even call it real simple.

Gluten Free PIzza Night

2010-04-30T07:00:00.000-07:00

Growing up, we often had a night of the week that was dedicated to a specific type of food. There were taco nights, pizza nights, and the frequent dad makes a random casserole nights. Happy hours have taken a play from this family rule book, offering Taco Tuesdays, 1/2 priced appetizer nights, and so on.

In our family, pizza nights have made a come back, with homemade pizza crust for the gluten eaters and a series of gluten free frozen pizza crusts for me. The toppings vary depending on the week, but the standing favorite seems to be a sauceless pizza with creme freiche, artichoke hearts, lemon zest, goat cheese and the occasional sprinkling of pancetta or bacon. This ain't your childhood pizza night. Last week, inspired by a wood-fired pizza at my favorite bar, Beretta, we made a traditional tomato sauce pizza topped with parmesan and a fried egg. Mhm. You read that correctly- a fried egg.

The toppings are what make the pizzas absolutely scrumptious, but the crust is the canvas. For a gluten free lady like myself, this can be the difference between tasting a chalky, rice-y flavor instead of a delicious marinated artichoke or tasting the subtle zest of lemon which adorns the pizza. I've tried gluten free pizza crusts of all shapes and sizes, in seemingly every price range, and I have to tell you that the best (and most easily accessible) gluten free pizza crust I've found to date is none other than the Udi's pizza crust. This company has already impressed me with their sandwich bread and now, they have officially wowed me with their pizza crust; thin and delicious, fast cooking, and horror of horrors for their competitors, incredibly affordable, too. There are two medium sized pizza crusts in a pack and I swear I paid less than 5 bucks. And that makes the gluten free pizza night even more delicious.

What's your favorite pizza topping?

I Scream, You Scream

2010-04-28T07:00:00.000-07:00

I'm no stranger to gourmet ice cream, having started my career as a scooping superstar at our local Ben and Jerry's. I spent hours learning the intricacies of Wavy Gravy (a hazelnut ice cream with brazil nuts, cashew nuts and a caramel swirl ) and tasting one flavor after another in spoonfuls (since the calories didn't count that way).

Eventually my Ben and Jerry tastebuds developed a penchant for Bi-Rite Creamery, with its salted caramel ice cream and perpetual line out the door and halfway down the block. Mere days after satisfying the fancy ice cream craving, my sweet tooth remembered yet another famed ice cream shop, Humphry Slocombe, which offers decadent flavors, such as "Secret Breakfast," which is a bourbon flavored ice cream with corn flakes. I steer clear of that flavor for fear of the gluten potential, but I dug right in to this cup (single scoop, with two flavors!?) of Vietnamese Blue Bottle Coffee and Olive Oil. The coffee was unlike any coffee flavored ice cream I've ever tasted, to which I partially accredit Blue Bottle for its out of this world coffee and equally Humphry Slocombe for its outstanding ice cream blending with unusual ingredients and a smooth, creamy texture. The Olive Oil flavor was light, with bright citrus flavors that honestly tasted like sunshine in my mouth. C crunched on the corn flakes in Secret Breakfast, and marveled at Curry Peanut Butter, which tasted like curry but had the consistency of peanut butter, which was all at once delicious yet unnerving.

It's practically ice cream season, so tell me, what's your favorite scoop shop?

How to Camp, Part Two

2010-04-26T08:14:00.001-07:00

It's been over three weeks since "How to Camp, Part One," and I bet you've been wondering how many parts in this fine series, where the heck I've been or why oh why the first picture on this page is still clams. In order, with no apologies and just a bit of remorse for having been gone so long: two, busy with work, apt hunting and other such excuses, and I really, really love clams. Now, on to the cheese.

I'm a huge proponent of stopping by a Whole Foods or other high end grocery store on the way to any camping trip for the sole purpose of picking up some rather creamy and decadent cheese. Pop it in the cooler, or eat it as soon as you set up the tent, because, hey, you've earned it, right? On the right here, we have a St. Pat's cheese from the beloved Cowgirl Creamery, which is their springtime cheese, wrapped in nettles and reminiscent of grass and all things earthy. On the left, we have a most fabulous and new-to-me cheese called Teleme which was originally made in Northern California when, rumor has it, a local cheesemaker was trying to make feta cheese and (happily for us), failed. What they ended up with is an astoundingly soft and creamy cheese that has the bite of feta, but a nicer consistency and a rind that almost, almost feels like flour on your lips.

In the back, we've got two gin and tonics, because no camping trip is complete without booze. So there you have it-how to "camp," gluten free. What's your favorite food to bring camping?

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How to Camp, Part 1

2010-03-31T08:00:00.000-07:00

Clams always make me think of camping. One Easter, when I was about 13, I went on a camping trip with my family during which I used most of my non-clam eating family's clam roast tickets and ate around 12 dozen roasted clams in one sitting. I did not, much to everyone's surprise, spend the rest of the weekend curled up in a tiny ball, clutching my stomach after my gluttonous feat. I felt great. Probably because clams are gluten free and well, I just love them that much.

C and I went "camping" last weekend and intended to eat oysters, but since Whole Foods didn't have any, we bought a dozen or so littleneck clams instead. (Notice I have "camping" in quotes here. It was pretty luxurious, as far as camping trips go.) It's likely that you've had clams steamed, or clams casino, or maybe even on a raw bar, for my adventurous readers. But my absolute favorite way to eat this shellfish is steamed up on the grill. Toss them on and wait for them to open up, and you've got a tasty snack. Make it a few dozen, and it's a meal to remember and perhaps recant at family reunions.

Pass the Gluten Free Green Stuff

2010-03-30T07:00:00.000-07:00

Guys, I'll come right out and say it. It's spring. I know this because in addition to the warm weather and blooming flowers, the spring produce is making its presence known in CSA boxes, farmers markets, and grocery stores alike. Last week we had our first bites of the season's asparagus, bold and fresh served up with rice noodles and a homemade pesto sauce. Since I try to eat seasonally and locally, there are a lot of vegetables that I spend time pining for. Asparagus goes straight to the top of that list. Since the season is short, I'm having asparagus in every dish that I can, including frittatas , salads, gluten free pizzas, and just plain old steamed asparagus.

What's your favorite spring vegetable? How do you like to prepare it?

Another Thing About Eating Gluten Free in Mexico

2010-03-23T07:00:00.000-07:00

Beans. Of the refried variety. This delicious breakfast is doused in them, acting as a kind of sauce. I broke tradition on this trip and ordered something different nearly every meal, which may sound like a small feat, until I tell you that I still, to this day, order the number 19 at Yummy Yummy and have yet to try anything else on their extensive menu because I like the number 19 too much. But these Huevos Veracruzanos broke my adventurous streak, since I simply had to have these more than once for breakfast. Hey, it's not every day you get homemade corn tortillas stuffed with scrambled eggs, topped with chorizo and green peppers and queso fresco and sour cream, and now I really am getting myself worked up again over this breakfast, all enveloped in refried beans. Come to think of it, it's probably a good thing I can't get my hands on this every day for breakfast, or I might never put on a bikini again.

Gluten Free in Mexico

2010-03-19T07:00:00.000-07:00

There are approximately 1,582 reasons that I could give you, off the top of my head, as to why Mexico is awesome. There's the sunshine, gorgeous white sand and azure blue waters, to begin with. Swim up bars, infinity pools and happy hours that last all day and night come to mind. But the memories that linger most are those of queso fresco, corn tortillas, fresh seafood, and the delicate layer of salt rimming the glass of my mid afternoon margarita.

Eating gluten free in Mexico is a cinch. Make sure you ask if your tortillas are made from maiz o harina (maiz is the answer you want here), and chances are, you're going to come up with a gluten free meal at breakfast, lunch and dinner. Heck, even the homemade tortilla chips that you'll dip in your guacamole at snacktime will be gluten free. Skip the Pacifico and lime (C's favorite) and head for something a little harder like the perfectly mixed margarita on the rocks (my personal fave), and you'll be drinking gluten free, too. You won't have to worry about any of those sketchy margarita mixes that could have lurking gluten and who-knows-what in their ingredient list, if the bartenders make their mean margarita like ours did; tequilla, triple sec, cointreau, the juice of one lime and a dash of orange juice. No sour mix here.

Even if you're not headed south of the border and your spring break days are long over, you can whip up a gluten free Mexican feast that will make you feel like you're a million miles away. Just don't forget to call me, and that I like my margaritas with salt.

A Coffee Situation

2010-03-10T07:00:00.000-08:00

This is what I call a coffee situation.

Mariposa Strikes Again

2010-03-08T07:00:00.000-08:00

The first bite of a bagel is crisply satisfying. Sweetened by a layer of cream cheese, topped with a slightly acidic tomato and sprinkled by salt and freshly cracked black pepper, the bagel blurs the savory vs sweet breakfast line. These days, I opt for greek yogurt drizzled with honey, a bit of cheese with a side of almonds, or a plate of scrambled egg whites topped with salsa for breakfast. I'm not too much for taking the many (fabulous) gluten free options on the market and trying to convince myself that the teeny piece of rice bread actually tastes like the 12 grain toast I used to enjoy for breakfast in my pre-gluten free days.

But, occasionally, I need to bite into a crisp piece of gluten free goodness and be taken back to the days of yore, when I could drop by the corner store, pick a fresh bagel from a bin and take it home to toast to perfection and top with some delicious hummus or cream cheese. When I found myself unexpectedly in Oakland this weekend, I pretended Mariposa bakery was my corner store, picked up a few gluten free bagels, and toasted them to gluten free perfection. And I mean no disrespect, but I tell you, the corner store bagels never tasted this good.

Orange You Glad I Didn't Say Kiwi?

2010-02-23T07:00:00.000-08:00

You know, vitamin C is awesome, but I am pretty done with citrus right about now. The limes for my cocktails can stay, of course, but I'm ready to move on to berries and cherries and those fabulous pre-summer California strawberries that should start popping up any day now. And if our CSA delivers one more sustainably delicious kiwi, I might explode. I finally dealt with the overwhelming pile of kiwis this week by slicing them and throwing them into a pitcher of water, inspired by the fruit infused water at my office. The cherry blossoms in bloom bode well for the change of seasons and produce--so tell me, what spring fruit are you most looking forward to?

Gluten Free Roadtripping

2010-02-17T07:00:00.000-08:00

I've been spending a lot of time in the car lately between a brand new commute and a recent weekend warrior trip to LA, which got me thinking about gluten free road trips and the availability of gluten free food on the road. Luckily, the glowing yellow arrow of the In-N-Out sign burns bright on I 5 on the trek south, so I know I can always find solace in a double double, animal and protein style, which is code for two giant patties wrapped in lettuce and topped with fried onions. Classic roadtripping food.

Starbucks may have pulled their valencia orange and almond cake off the menu, but they've replaced them with Kind Bars, which though not a whole meal, will hold you over until the next In-N-Out burger surfaces like a mirage in the desert.

A quick iPhone search displays a few gluten free McDonald's options, none of which are very tasty, but fill the void and ward off grumpy gluten free types. A convenience store stop provides chips and the occasional Lara bar, if you're extremely lucky.

Mainly, I pack my own snacks and keep my eyes peeled for the yellow arrow pointing to gluten free roadtripping heaven. What's your go-to gluten free road trip food?

What to Cook When You're Pining for Summer

2010-02-11T07:01:00.000-08:00

Days in the middle of February make me long for summer (okay, and fall) tomatoes, in all of their sweet sun ripened glory, stewed into a delicious sauce that C likes to whip up. Heck, at this point, I'd even take those fried green tomatoes that I made early last summer in a fit of impatience. But I'd never turn to a watery supermarket tomato in February that is pink, not red in color and tastes of, well, water. Nor do I typically turn to a can of Progresso to fill the void. I just pine silently and slowly, waiting for the season to return. Until I saw this post from Deb over at Smitten Kitchen. Tomato lovers everywhere-rejoice! You can make succulent sauce from these three items above-an onion, a stick of (unsalted) butter, and a can of whole peeled tomatoes. Bonus points if you're snowed in, since you likely have all three in your kitchen.

This sauce is rich (must be the butter), slightly acidic in that perfect tomato way, and a welcome light surprise from all of winter's comforting yet heavy foods. C's been making this one, first by the book and then adding ground turkey and some sauteed kale and other greens when he made it the second time. It couldn't be easier to make: chop an onion in half, open the can of tomatoes, measure the 5 tablespoons of butter, and toss it all in a pot to stew for 45 minutes. Head on over to Smitten Kitchen for a more poetic description of how to make the sauce, but I tell you, it's as easy as that.

Happy (Gluten-y) Bday, C!

2010-02-09T19:46:00.000-08:00

You know it's love when you race home from work to pick up a gluten-filled birthday treat from the delicious French restaurant in your neighborhood even though there is not even the slightest chance that you'll be able to partake in this decadent challah banana walnut bread pudding. I don't know how he'll do it, but C will have to enjoy the scrumptious dessert all on his own. It is his birthday, after all.

Gluten Free Snacking-Rosemary Roasted Cashews

2010-02-05T10:02:00.001-08:00

I was just about to publish yet another post about champagne and its many merits, waxing poetic about its color and effervescence and why we really don't need an occasion to drink it-maybe it just being the weekend is reason enough to break out the bubbly, when I came across this inspired post about spicy nuts from one of my favorite new food bloggers (and college crony), Karen over at doesthatmakesense. And I remebered these delicious nuts that I've been making since the holidays from the beloved Barefoot Contessa, Ina Garten.

Just like Karen's take on Mark Bittman's Caramelized Spicy Nuts, these roasted cashews are perfect for noshing-say during the Superbowl this Sunday or on a cozy day inside, huddled up in a cashmere blankie, hiding out from the snow (hah-East Coasters) or another day of interminable rain. And if your pantry looks a bit like mine, you'll have all of the ingredients already at home. Happy Snacking!

Head on over to the Food Network for the Rosemary Roasted Cashews recipe.

Fool-Proof (and Gluten Free) Salmon

2010-02-04T09:34:00.000-08:00

Across the US, people are busy planning their SuperBowl Sunday dishes. And I'm giving you a salad. Maybe you want to stock up on greens and Omega 3s before the big game, or maybe after a weekend of excess, you'll be reaching for the light salad dressing. Either way, this fresh green salad topped with a piece of perfectly cooked salmon all covered in fresh tomato salsa does not disappoint.

No doubt you know how to put together a salad, so I won't give you those details (though I did saute a bit of chard to add to these salad greens). But I will share with you the fool-proof method of cooking salmon fillets in this household.

Easy Grilled Salmon

2 fillets of fresh salmon (not frozen)
olive oil
salt
pepper

Coat a cast iron skillet with olive oil. Get the pan really, really hot. Flick a little bit of water into the pan to see if it sizzles and hisses. If it does, it's ready. Place the salmon fillets into the pan, skin side down. Leave the fish alone for about 4-5 minutes, depending on the thickness of the fillets. Turn the heat off and flip the salmon over. Whenever I do this, the skin sticks to the bottom of the pan, which is just fine by me, since I don't like to eat the skin anyway, unless it's tucked up in a sushi roll. The salmon is ready to serve, and will be perfectly pink in the center.

Gluten Free Huevos Rancheros

2010-02-02T07:00:00.000-08:00

Mexican cuisine provides a veritable array of gluten free options-tacos, spicy rice and beans, guacamole, and corn tortillas all make for great gluten free eating. Since I'm a savory breakfast fan, I love throwing a bit of salsa on my scrambled eggs in the morning. Toss in a corn tortilla to scoop up the last bits of eggs and salsa dregs and you've got a pretty exceptional breakfast that you can eat on the run.

On a brunch menu, I always scan for huevos rancheros, right after I search for the bottomless mimosas. This medley of beans, salsa, corn tortillas and eggs can have many different spins, from fried eggs to poached eggs, cheese to no cheese, refried beans or black beans, but one thing is certain-this gluten free dish is always delicious. One of the best parts? You don't have to wait for your next brunch date to eat huevos rancheros, since this can be made easily at home. If your pantry looks like mine, you just might have all of the ingredients already.

Huevos Rancheros

serves 2

4 eggs
4 corn tortillas
1 can black beans (I like to use refried black beans)
1 cup salsa
fresh cilantro
cheese (this time, I used shaved parmesan cheese and though not traditional, it was delicious)

Begin by heating the beans in a small pot. Turn the oven to low and place two tortillas on each oven safe plate to warm. Once the beans are warm, poach or fry your eggs. I love the soft yolk of poached eggs, but fried work just as well. Spread the beans over the corn tortillas and top with the eggs. Spoon salsa, sprinkle cheese, and place your fresh cilantro for color and a little extra flavor.

What's your favorite variation on huevos rancheros?

A Gluten Free MockTail

2010-01-22T07:00:00.000-08:00

I've long been back on the wagon, but for those of you who are still holding strong to your New Year's resolutions to eat healthier and drink less booze and more antioxidants, this post is for you. And if you're like me and back on the sauce, go ahead, add a little vodka or sparkling wine. I won't tell.

I love the flavor of pomegranate juice, but since it costs almost a whole paycheck for a teeny bottle and hits my system with a whole lot of antioxidants all at once, which is sometimes too much to handle, I like to add just a bit to other juices for a delicious mocktail. Of late, I've been drinking this festive looking concoction, which is 2/3 orange juice to 1/3 pomegranate juice. The result is a thick and satisfying vitamin packed juice. If you're looking for something that resembles a cocktail consistency, add some sparkling water. I tried this a few days ago with 1/2 orange juice, 1/4 pom and 1/4 sparkling lime water. It was delicious. Throw a tropical umbrella and a wedge of orange in there and you'll be transported a million miles away.

Thinking Super Visual

2010-01-21T07:30:00.000-08:00

Guys, I finally got it. After years of trussing the whole chicken as Mr. Thomas Keller told me to in Bouchon , I still had this lurking suspicion that I was doing it wrong. The twine crossed the top of the bird, making a pirate-like "x-marks-the-spot" imprint that I was sure Chef Keller would never serve his guests. And then Ad Hoc At Home came along, with its gorgeous photos by Deborah Jones and step by step instructions on how to be a better home cook. I finally figured out that the twine goes under the bird and pulling the drumsticks up does actually "plump the breast" as I was instructed in Bouchon. To think of all the chicken breasts I tried to plump, only to fail because of the restrictive twine that acted as a kind of corset for countless roasted chickens. It may be trite, but I'll say it: A picture really is worth a thousand words.

Have you gotten your hands on a copy of Ad Hoc At Home yet? What's your impression of the cookbook that is currently number one in our kitchen?

Braised Brussels Sprouts

2010-01-20T07:00:00.000-08:00

Brussels sprouts used to get press time for being everyone's least favorite vegetable. Now, they seem to appear every time I open one of my favorite blogs. I personally love these vegetables that resemble mini cabbages, and particularly enjoy converting former brussels sprouts haters into people who ask for a second helping, and occasionally, even the recipe.

And, as with any questionable vegetable, I like to entice people to try the dish by adding a little bacon.

Braised Brussels Sprouts

1 lb fresh brussels sprouts
4 strips bacon
2 tablespoons olive oil
3-5 tablespoons champagne or white wine vinegar
1 tablespoon honey
salt
pepper

Begin by cooking the bacon in a large pot over medium heat. I use my Creuset for this dish. Cook until brown on both sides, remove from pot and place on a plate between paper towels to absorb some of the grease. Dump (most) of the bacon drizzlings from the pot. I like to leave just a bit in for flavor, but it depends on how my jeans fit that day. Meanwhile, chop the brussels sprouts in half lengthwise and wash thoroughly. Add the brussels sprouts to the pot, again, on medium heat. Stir in the olive oil, honey, and 3 tablespoons of the champagne vinegar. I personally use all 5 tablespoons, but it's a matter of taste. When I use the acid to flavor, I don't use as much salt, and I think the bitter of the vegetable and the acid of the vinegar play well off of each other. Chop the now de-greased bacon into small bite sized pieces. Throw those in the pot, too. Turn the heat to medium low and stir occasionally. To get the brussels nice and tender, I cook for about 15 minutes, which also allows time for all of the flavors to meld together.

Serve warm. Serves 4 people as a side dish.

Flowers for Forgiveness

2010-01-19T21:36:00.000-08:00

I'm giving you this flower to say that I'm sorry for neglecting you. I'll be back. First thing tomorrow morning.

Gluten Free CItrus

2010-01-14T07:00:00.000-08:00

It's citrus season in Northern California and no matter how many gray clouds linger, oranges, meyer lemons, and satsuma mandarins bring words like, light, bright and sunny to mind. I've been slicing up lemons and adding them to sparkling water, squeezing them over arugula salads, and adding acid to one pot meals like vegetarian gluten free pasta. The slightest hint of meyer lemon, which is both tart and just a little bit sweet, makes me smile. A last minute reach for an orange or mandarin in the mad dash out the door in the morning transforms an otherwise very hungry morning into a satisfying release when I pull the peel away from the fruit, devouring breakfast when I finally come up for air. I look forward to citrus season all year long-how about you? What's your favorite citrus? Anyone in South Florida? Are you still getting citrus despite the freezing temperatures?

Unrequited Cupcake Love at Babycakes NYC

2010-01-11T07:05:00.000-08:00

If you live in NYC (or now LA), do yourself a favor. Put your computer or smartphone down and head to Babycakes immediately. I follow this sweet little bakeshop over on Twitter, where each morning, they post their fresh baked goods offering for the day. I'm often pining away over my cup of coffee, dreaming of gluten free red velvet cupcakes, cinnamon sugar doughnuts, and banana loaves. Greek yogurt just doesn't taste the same after I've been dreaming of these sweet vegan and gluten free* treats.

After months of pining, I finally sank my teeth into a gluten free red velvet cupcake with some of the most delicious icing I have ever tasted during my trip to NYC. Stepping into the small, pink shop out of the freezing cold was like walking inside of a cupcake. The shop smells amazing, but not overly sweet. The light pink walls are adorned with vintage posters and splashes of pastel. But before I could take in all of the decor, I was drawn directly to the baked goods display case, where perfect little cupcakes were displayed in perfect little rows. Cinnamon rolls and biscuits graced the top cases, and a few macaroons lurked nearby. I took at least 15 minutes to decide on which decadent treat to order and finally wound up with a red velvet cake, which I savored before heading back out into the frozen tundra, and a carrot cupcake in a takeout box, which I saved for the flight home and was very happy to see when my stomach growled mid cross-country flight.

I've had gluten free cupcakes before, but these are at the top of their class. The texture is light, but still cakey. The frosting is the perfect blend between cream cheese and traditional vanilla frosting and so good, you would lick your fingers to get every last bit of it, even if you were seated to tea with the Queen of England. In fact, the frosting is so good, they sell it in shots. Frosting shots. Inspired.

I could go on about my delicious experience at Babycakes, but I'll just stop and tell you that it was a 10. In fact, the only bad thing I can say about Babycakes is that they opted to open their first West Coast shop in LA, rather than San Francisco. And so my mornings will remain checking their Twitter updates and pining away over gluten free baked goods. If you're like me, and not in NYC or LA, you can always give their cookbook a whirl. If you master the frosting, please let me know. I'll be right over.

*Some of Babycakes offerings contain spelt, which is not gluten free. Babycakes is a very small bake shop that works to avoid cross contamination and labels their products very well, so there's no confusion as to what is gluten free.

A Gluten Free Cup of Tea

2010-01-08T07:30:00.000-08:00

A good day for me starts with a big cup of coffee and ends with a big goblet of red wine. But, after the holidays, I was giving my body a much needed reprieve from alcohol and instead plied myself full of fizzy water and an evening cup of tea. Tea fanatics can be more passionate than coffee or wine lovers in my experience, toting their favorite brands of tea along to restaurants and friends' homes. My mother can only order her favorite tea at certain times of the year and when she runs out, you really don't want to cross her path in the morning.

When I take a break from swigging coffee, I like to sip Earl Grey in the morning, chamomile in the afternoon, and lemon tea at night. This fancy little bag of tea was a gift from a friend who will one day have his own site on this thing called the internet, which I would link to here. It tasted like sunshine and victory-the last day of my gluten free, booze free week.

What's your favorite kind of tea?

What My New Christmas Gift Can Do

2010-01-07T07:30:00.000-08:00

Now that I'm back in San Francisco, I finally have a chance to reflect on the fabulous holiday season and all of the fun I had with family and friends and C, traipsing up and down the East Coast. And even though Christmas isn't all about the stuff, I got some really nice gifts. I mean, in addition to the time we spent together and the love that we all have for each other, of course. I'm talking gifts that I've been hinting at for ages, pining away over for months, drooling at in stores as I was gently pulled away from the window displays. I got a new camera lens! The kind that gets all up close and personal, right down to the kiwi seeds in your kiwi lime sorbet. Hold on to your hats, people, this site is about to feature food porn, as soon as I get a handle on this lens, baby. Oh, and a tripod to boot. No more fuzzy photos in low light because I can't hold the camera still enough.

I used the new lens to shoot this photo of a kiwi lime sorbet that I made that was painfully easy. It was easy because of two kitchen appliances that also make popular gifts, so if you're one of the lucky ones who received a food processor or an ice cream maker this holiday season, you're in luck. There was an abundance of kiwis right before we left for the holiday trip, so I skinned them all and threw them in the food processor with some sugar. Though the recipe didn't call for it, I threw in a lime (remove the seeds first) complete with its rind and pith. Allow the mixture to chill for an hour or so and then throw it into the ice cream maker and in a short hour, you've got sorbet. And the satisfaction of using your Christmas gift before January gets away from us.

Lightening Up

2010-01-05T18:15:00.000-08:00

If your holidays were anything like mine, there was duck, turkey, chicken, shrimp, cream, butter, cookies, flourless chocolate cake, egg nog, gluten free pasta, cheese platters, short ribs and too many other food stuffs to count. I've already declared this week a cocktail (and beer and wine, for that matter) free week and I'm lightening up my meals, too. I know many people who do a full fledged post-holiday detox, but for me, focusing on fresh ingredients, smaller portions and generally less butter is enough for me. It is still winter, after all. From personal experience, I can declare it very, very, very cold on the East Coast and the Midwest doesn't look much better.

When I did a quick online search for quick and easy as well as low calorie dinner recipes, I kept running across steak paired with a salad. Keep the portions small and its a surprising low calorie and delicious meal that is fast to make after a long day back at the office. This week I'll make flank steak with an arugula salad topped with pomegranate seeds and orange slices. Last week, at one of our celebratory family meals, there was grilled London Broil topped with a tomatillo salsa accompanied by a fresh green salad, avocado and a hard boiled egg. Throw some red quinoa in for a whole grain, and you've got a balanced meal that is big on flavor but refreshing enough to chase away that holiday bloat. You don't have to go cold turkey into the smoothie and salad routine, either. What's your favorite way to lighten up after the holiday season?

A New Years' Fondue

2009-12-31T06:00:00.000-08:00

I absolutely adore meals that are meant for communal gatherings. Looking around a packed table full of happy, smiling faces and looks of sheer satisfaction after tasting a first bite, I'm often reminded of how grateful I am for not only the delicious abundance of food, but for all of the family and friends I'm surrounded by. As someone who has to say "no" to an entire food group, it is so refreshing to say "yes" to everything else.

This Christmas Eve, I sat around a table with my family and laughed harder than I have in a long time. I felt as effervescent as the champagne we were drinking as we dipped hunks of Mariposa's gluten free rosemary rolls into boozy cheese melted in a new fondue pot. We punctured apples and pears and reached our metal skewers into the cheese. When we scraped the bottom clean, we cooked shrimp and beef cubes in a hot broth, sometimes losing our hard earned morsel in the bottom of the pot. My mother had researched fondue and educated us on the etiquette, including a very fun tidbit that involves kissing the person on your left if your food falls off of your skewer. This led to much laughter and many, many kisses. We wrapped up the meal with melted chocolate-and here's the decadent part-we dipped not just strawberries and pears, but gluten free chocolate cupcakes in the chocolate, which had a hint of amaretto.

As we wrap up 2009 and look ahead to 2010 with all of its limitless possibilities, may you be surrounded by family, friends and laughter. A fondue pot wouldn't be bad, either!

Sneaky Vegetables

2009-12-30T09:58:00.000-08:00

C and I are on a whirlwind East Coast holiday tour, which you probably gathered from my incredibly rude silence here. The holidays have been filled with friends, family and lots of delicious holiday foods like fondue, shrimp, roasted vegetables, green salads and rich appetizers that double as an entire meal. My grandmother even pulled out all of the stops and made turkey and dumplings for C. Before we left San Francisco, I pulled together every vegetable in our crisper, chopped them up, doused them in olive oil, salt, pepper, champagne vinegar and a little honey, and threw some bacon on top. I roasted them up and served them alongside this grilled rack of lamb that was marinated in red wine, rosemary and garlic. The vegetables were a bit of a random medley, but the dish doubled as a fridge clean out and a solid helping of veggies before the sugar and cream laden holidays.

Since we're all busy prepping for our final holiday meals (New Years Eve and New Years' Day!), tell me-how do you sneak a few vegetables in around the holidays?

Gluten Free Spotlight: Nigella Lawson's Clementine Cake

2009-12-22T12:49:00.000-08:00

If you're trolling the internet for a spectacular gluten free dessert, you've found it here. Delicious, not too sweet, right for any time of day-breakfast, afternoon snack with a cup of tea or coffee or a scrumptious dessert, this gluten free clementine cake does not disappoint. You may remember the cake from last year's gluten free cake fail of mine, but I couldn't resist making it once more this Christmas and sharing it in all of its clementine and almond glory in the afternoon sunlight. Nigella Lawson's cake is made from eggs, clementines and ground almonds. It's naturally gluten free and supremely delicious. I added a little vanilla extract to the batter this year and its subtle flavor really lends itself well to this cake.

Simply Having a Wonderful Gluten Free Christmastime

2009-12-18T07:40:00.000-08:00

I've been around here a lot less because the season has wrapped its sweater wearing arms around me and enveloped me. No matter how many parties I attend, homemade cards I make, or ornaments I see hung in unsuspecting places like this tree lined street in our neighborhood, it never quite feels like Christmas until I watch Love Actually, wrapped in my cozy blanket and a box of tissues nearby. I giggled at Hugh Grant's dancing scene as the Prime Minister last night, and now, it's officially Christmas.

I hope you're enjoying this holiday season as a healthy gluten free eater. There have been, and will be, some awkward moments when you turn down candy from a gingerbread house, or have to order off of a menu selected for your holiday party only to find flour in every single option, or when you explain once again why you don't eat gluten and what effects it has on you while still being polite and not putting anyone off of their meal. But, when you look around, you'll find that gluten free holiday options are actually all around. 5 ingredient peanut butter and chocolate chip cookies, icy cold champagne, and rum balls are some holiday favorites of mine. Another favorite, since it's technically cocktail Friday, is a nice, refreshing, mid-day Hendricks and tonic to break up your holiday shopping and incent any men who may have been fortunate enough to tag along. They'll thank you for it.

Poaching Gluten Free Eggs

2009-12-16T07:54:00.000-08:00

A couple of weeks ago, C and I found ourselves at one of SF's acclaimed restaurants for brunch, quite by accident. We didn't set out to have champagne cocktails while sitting in a plush red velvet booth, but there we were, clinking our glasses and toasting each other and the year that's nearly passed. I pushed my fork into my first bite of duck confit hash and swooned. Swooning is the thing you do in establishments like these. Rich and flavorful with every bite more delicious than the next, the blend of red peppers and duck was absolutely decadent. But the thing I couldn't stop thinking about a week later were the perfectly poached eggs and the simple baby arugula salad lightly drizzled with lemon and olive oil served on the side of the splendid duck confit hash.

Poaching eggs, until a few years ago, seemed to me quite a culinary feat. I knew there were some tools that assisted in your egg poaching, but I wasn't quite ready to go there. I settled for eggs over easy. Then, one brave day, I looked up how to poach an egg on this bundle of tubes and wires, the internet. Nearly everything I read said to get a pot of water to a rolling boil, crack an egg, and ever so gently, slide it into the water. Depending on how soft you want your center (very for me), remove the egg from the water with a slotted spoon after 2-5 minutes. The trick here is finesse. Break the egg too hard, and you've broken the yolk. Slide it into the water too quickly, and you'll lose nearly all of the white from the egg when it's done poaching. You get the idea. So, I poached this egg, washed and dried a bit of baby arugula, drizzled some olive oil and a squeeze of fresh lemon over the greens, sprinkled salt over top and cracked black pepper over the whole creation. Voila. Brunch. No duck confit hash, but I tell you, this was satisfying. But, of course, I'll be back to visit Absinthe again once my duck confit hash dreams torment me enough.

Do you ever get inspiration from restaurant meals? What's the best dish that you've ever "recreated" at home?

Morning After Latkes - Gluten Free

2009-12-14T07:47:00.000-08:00

I had some most delicious (naturally gluten free) latkes Saturday night to celebrate Chanukah and today all I can think about is how delicious a nice warm latke would be topped with smoked salmon, a bit of sour cream and a sprig of fresh dill. The latkes weren't at my house, though, so unfortunately I don't have any leftovers. I'm looking instead to this delicious piece of salmon, served over brown rice pasta and topped with a fennel cream sauce. Almost as delicious. Almost.

Gluten Free Holiday Cocktails

2009-12-11T07:43:00.000-08:00

I've already told you that I can't live without champagne over the holiday season. Mix it with a little cranberry or pomegranate juice, or throw in a little grenadine, and you've got one festive champagne cocktail. At holiday celebrations, I like to have a classic martini to start things off. Gin might not be the traditional spirit of the season, but it's my old standby and something about the juniper berries seems rather celebratory. I'm dying to try a Brandy Alexander, since the Feist song gets stuck in my head everytime I listen to it and the mixture of brandy, nutmeg, cream, and creme de cacao screams winter to me.

What's your favorite holiday cocktail?

Top Chef Over Coffee: Spoiler Alert

2009-12-10T07:58:00.000-08:00

Allow me to discuss last night's Top Chef Season 6 finale with you over coffee this morning, will you?

I loved watching these three chefs compete. They have totally different cooking styles and aesthetics, and they respect each other. Well, maybe for the exception of one of them who made a snide comment about how Kevin's cooking was the type of food he cooked on his day off. I bet Kevin makes that food on his days off, too. Because it's accessible, approachable and looks damn delicious. But other than the off comment here and there, these chefs were all business in the kitchen. In their suite before the competition, Bryan brought Kevin a cup of coffee. We've come a long way since the head-shaving competition. So, since there's no real drama when the chefs are doing what they're supposed to be doing, they bring in their moms to stir things up, obviously playing on the Voltagio brother storyline when Padma asks Mamma V which son's dish she likes better. I was disappointed in the challenge itself-didn't really seem like a finale-worthy meal to me, but I did like the addition of a first course that reminded them of their mamas. Very sweet and I thought that showed where their real creativity came through.

Another disappointment was the announcement of Michael as Top Chef. I know he did well throughout the season and always brought some new idea to the table, but based on the judges' comments, I thought Bryan had it in the bag. His 3rd and 4th courses of venison and roasted root vegetables and sheeps milk dulce de leche cheesecake seemed to be the top runners. Michael overcooked a chocolate cake (boring and gluten-y) and undercooked a spot prawn. Didn't Ashley go home for undercooking spot prawns earlier in the season?! And Kevin, well he just had a rough night and one bad sous chef. Were those knives stacked or what?

This morning, after a whirlwind season highlighting chef talent that is unprecedented on this show, I feel just like last season when Hosea won the title. Confused, a little bitter and wondering when the next season will come on so I can do the same ride all over again. But let's be realistic, the three cheftestants last night were all worthy of the Top Chef title. Though it didn't go to either of my two favorites, Michael's cooking throughout the season was innovative and ultimately, his unconventional style paid off. I bet the Voltagio family Christmas dinner will be very interesting this year.

Eat Your Gluten Free Greens

2009-12-09T07:00:00.000-08:00

This time of year, it's easy to get rolled over by a butter and cream wave. Heavy meals feel best on a cold night and holiday celebrations pack cream cheese and sugar aplenty. Libations flow freely and thinning your blood doesn't do much to protect from the weather outside. But, one of the season's best and natural foods offers health benefits that both your waistline and your blood will thank you for: greens. Kale, chard, mustard greens, dandelion greens, arugula, cabbage, rapini, broccoli and all types of lettuce are in season and delicious. High in calcium and vitamin K, leafy greens provide more than just iron. And they're naturally gluten free, of course.

I'm lightening up weeknight meals with plenty of sauteed chard and kale alongside a chicken breast or better still, in a vegetarian stirfry. Broccoli makes a nice crunchy snack and nothing matches an arugula salad topped with tuna, olive oil and capers for lunch. My mother makes an outstanding spinach and broccoli casserole than admittedly has a bit of cheese in it, but it's a nice way to add a bit of green to an otherwise colorless holiday meal. We had an awesome dish of sauteed brussel sprouts with balsamic vinegar and a bit of bacon for Thanksgiving that I'm going to pull out again very soon. What's your favorite way to dress up greens?

Gluten Free Duck and Mushroom Ravioli with Wild Mushroom Sauce

2009-12-08T07:30:00.000-08:00

Christmas totally came early last week when I came home from a marathon day of girl - bonding which included brunch, shopping and a viewing of a teen saga that shall not be mentioned and has absolutely nothing to do with werewolves or vampires. Nothing at all. So, like I was saying before I got all Team Jacob or Team Edward on you was that I came home from an epic day and found C hard at work in the kitchen, dishes piled in the sink, and some spectacular smell wafting from the stove top. I thought he might be recreating the gnocchi based solely on the thin white layer of gluten free flour lining the cutting board and every other surface in our kitchen, but C had something else up his sleeve. Gluten free ravioli, stuffed with duck and chanterelle mushrooms and topped with a wild mushroom sauce. I grabbed my camera and reached for my pen and paper.

And here, dear reader, is where I must tell you that though C is the best husband in the world and spends Sundays creating insanely delicious meals, the man does not write down recipes. Or follow them, for that matter. I trust you'll believe me when I say that I tried to get him to divulge how exactly he made the ravioli so light (he loosely followed Gluten Free Girl's recipe), how he managed to blend duck and mushrooms together to make the filling so succulent (added red wine and a little garlic), and how on earth he developed a wildly flavorful mushroom sauce in under 30 minutes (a simple shoulder shrug), but he just doesn't think or cook that way. You'll just have to trust me when I tell you that this was one of the best meals I've eaten this year. Maybe with the ingredient list, you'll be able to give it a whirl. And C will be able to recreate this dish again. It's a hidden talent of his. And I'll be dancing around him, pen in hand, so that I can share this recipe with you. I certainly won't mind eating it again, either. It's research.

Gluten Free Yogurt, or What's For Breakfast When Your Alarm Doesn't Go Off

2009-12-07T07:52:00.000-08:00

I was off of the yogurt bandwagon for a bit, preferring fresh fruit or the occasional fried egg for breakfast. But I hear calcium is a good thing for women (understatement of the year?) and so, I'm back to trying to eat a yogurt a day. I really love this Saint Benoit Yogurt for its rich creamy texture and dedcadent flavors like meyer lemon with real lemon pieces in it, but mainly I love it for the cute little jar it comes in. You could take it back to the store and get your deposit back, or you could keep them because they're just so cute!

I've also been trying Greek Yogurt lately, which proved to be a challenge at first, before my friends tipped me off that I should be adding a bit of honey or some fruit to the mix. Tart and tangy with a thick, almost sour cream like texture, this yogurt is tops.

What's your favorite type of gluten free yogurt?

Cocktail Friday: S'Peters Gluten Free Beer

2009-12-04T07:30:00.000-08:00

It's the little things in life that bring me joy. Taking the first sip of beer from a tall, frosty glass is one of life's little pleasures that I thought I would never experience again once I went gluten free. Having that first sip in a new neighborhood tavern that specializes in craft beer was certainly out of the picture. But, as gluten free gains more and more momentum in grocery stores and restaurants alike, distant memories become realities for us gluten free types.

I had an epic first sip of S'Peters gluten free beer at a fabulous San Francisco institution, The Monks Kettle.* These guys are serious about beer. The menu was about 8 pages long and as I was scanning for cider (they had at least six types), I encountered an intriguing subheader that read: Gluten Free. They offer one beer and it costs a small fortune, but you can have beer. in a bar. in a bar glass. Like everyone else. And it tastes good, too.

This is a particularly timely discovery for me, since Epicurious is declaring bacon "so 2009" and hedging their bets on homemade and craft beers in lieu of fancy cocktails for 2010. Looks like I'll be getting a regular seat at The Monk's Kettle.

*Note: if you're lucky enough to visit The Monk's Kettle, you should be aware that they're known for a giant soft pretzel and you will be witness to no less than 100,000 delicious smelling and looking plates whizzing by your gluten free head. Be warned. You'll have to be very, very strong.

A Gluten Free Belly Warmer

2009-12-03T07:30:00.000-08:00

I have a confession to make. I turned on the heat last night for the first time in what feels like an eternity. And I put on socks. These are both notable milestones for a reformed East Coaster living in San Francisco. I scoff at people in parkas and I rarely complain about the cold. But it's cold. And that means it's chili time.

I had this chili by Aidells sausage at the Ferry building one sunny Saturday afternoon. Rich and flavorful, this chili was made from 3 different types of sausages, green peppers, beans, and a thin tomato broth. It was spicy and went perfectly with a mandarin soda. When I make chili, I like to use beans and ground meat with a can of crushed tomatoes for extra thickness. I know some people love chicken chili with green peppers. There's those who are in the dollop of sour cream on the top of their steaming bowl of chili and those who are purists and wouldn't so much as grate sharp cheddar cheese on top. What about you? What's your favorite type of chili?

Two of My Favorite Gluten Free Holiday Things

2009-12-01T07:45:00.000-08:00

There are two gluten free food things that I simply could not get through the holidays without. One: champagne, with its festive bubbles and spectacular color. The other is local, fresh Dungeness crabs. They come into season in late November and stay through the winter, but unlike any house guest that overstayed their welcome*, you'll be more than happy to see them at dinner.

What are some of your favorite holiday foods?

*I've never had house guests like this, but I hear it happens. :)

Turkey Day Leftovers

2009-11-30T07:00:00.000-08:00

In the quiet of your kitchen, surrounded by pots and pans, two things occur to you: one, it's very, very quiet, and two, though you can scarcely believe it, you're hungry again. You root through the fridge, digging through plastic containers filled with potatoes and green beans to find the large plastic baggie that holds the coveted leftover turkey. You heat up the last of the gravy, pop open the zinfandel cranberry sauce and toast the gluten free focaccia bread that you've reserved for this day, this moment when you can eat a leftover turkey sandwich and reflect on the successful gluten free Thanksgiving you've made it through. Whether it was your first gluten free Thanksgiving or you're a seasoned professional, whether you hosted or attended, you made it through a traditionally very gluteny day safely and gluten free.

While eating my gluten free leftover sandwich, I gave thanks again, once for my family who feeds me without any complaints or strange side glances, and again, for food that nourishes my body and my spirit. This is not the effect most leftovers have on me.

How was your (gluten free) Thanksgiving?

Happy Gluten Free Thanksgiving

2009-11-26T07:30:00.000-08:00

Wishing you a very happy gluten free Thanksgiving, full of gluten free apple pie. Or just plain pink lady apples, ripe and delicious, tasting of spun gold and candy.

Gluten Free Signs of the Season

2009-11-25T07:30:00.000-08:00

I guess with Thanksgiving tomorrow, we can admit that the long days of summer and the ripe red tomatoes are long behind us. The past month or two have turned my kitchen into a slow, soup making, meat braising, butter and cream sauce mixing venue. The harvest has come and gone, with hopes that this year's wine will be the best yet and that the rains will come and provide the water needed for next year's crops. In this time of year, squash is king. I have two large butternut squashes lined up next to an acorn squash, prepped and ready for curried squash soup with a dollop of creme freiche to be served tomorrow as an appetizer. I love squash for its simplicity-cut it in half, remove the seeds, roast it with a bit of olive oil and salt and pepper, and you have a meal in itself.

One gourd signifies the abundance of this season, the inward reflection and slowing down that comes with the winter. Puree that roasted squash, add stock, curry, and a few extra spices and you've got a warm belly full of gratitude. Gratitude for family, for simple, honest food that sustains us, and for the passing of another year. With Thanksgiving, we kick off the holiday season, full of celebrations and the anticipation of another year. In this case, we welcome another decade with the wisdom that the past years have imparted. A recession of unparalleled proportions has instilled a sense that we must do more with less, love fuller, cook slower and closer to the earth. We follow the seasons, celebrating the passing of time with a token vegetable to represent the current moment. Now, it's squash.

A Gluten Free Mushroom Craze

2009-11-24T08:00:00.000-08:00

Lately, there's been a slight mushroom obsession in our house. I attribute this mushroom craze to Georgeanne Brennan's Pig in Provence, in which she chronicles mushroom foraging in the hills of rural France. Sigh. We may never forage in France, but we certainly procure plenty of mushrooms in San Francisco at Far West Fungi. This prize beauty, above, narrowly escaped its certain demise, but only because it was so expensive and far too lovely to be chopped up into a risotto. However, these black trumpet mushrooms made a nice pairing with broccoli rabe and leeks in a delicious risotto, served under a smoked chili salt rubbed pork tenderloin.

Dark, rich and fungiliy flavorful, these mushrooms would be great in a cream sauce or sauteed with a bit of butter and served on top of wild rice. What's your favorite type of mushroom?

Gluten Free Baked Goods in San Francisco

2009-11-23T07:30:00.000-08:00

Saturday was a bright, beautiful day in San Francisco. Vendors lined up at the Ferry building, their stalls lined with squashes, greens, and the first Dungeness crabs of the season. And Mariposa bakery opened their San Francisco location, inside the spectacular Ferry building plaza, right across from Sur La Table.

The space is light and fresh, with a small table featuring sweets like chocolate chip cookies and the to-die-for brownies. A large wire rack holds breads, bagels, and spiced loaves of pumpkin bread and coffee cakes. The freezer wasn't working yet, but they expect to have it up and running this week. There, the legendary frozen goods like pizza crusts and rosemary rolls will make their SF debut. I ran into the owner, Patti, outside at the farmer's market, purchasing some rainbow chard and she is ecstatic about their SF location. Almost as ecstatic as me! Look at those smiling faces, manning the SF gluten free shop.

I practiced some gluten free restraint and only purchased perfect foccacia bread, a triple truffle brownie, and a 4 pack of cinnamon rolls. I'll be back later this week to pick up my rosemary rolls for Thanksgiving dinner and the long awaited leftover turkey sandwich on Friday afternoon. Though the SF location is so, so sweet, I have to admit I'll still make the occasional trek to Oakland, just to take in the rich smells of freshly baking bread. Nothing can replace that gluten free experience.

Primavera Tamales: a Gluten Free Thanksgiving prep

2009-11-22T11:08:00.000-08:00

Today, the Sunday before Thanksgiving, kitchens all over the US are bustling, roasting pumpkins for puree, readying the brine for the turkey, and pulling grandmothers' recipes for dressing or stuffing (depending on what part of the country you're in). But in our house, I'm thinking about tamales.

The Thanksgiving story that I learned in grade school was all about corn. The Native Americans brought corn to the Pilgrims and they feasted together, for the first time. There are plenty of Thanksgiving traditions that make their way to our table on Thanksgiving day (first and foremost, pretzel salad, which mysteriously contains zero vegetables, unless you count jello), but corn isn't one of them. It's out of season, for one thing. For another, vegetables aren't the all time favorites, when paired with sausage cornbread stuffing and a local, sustainably raised, smoked Willie Bird. Last year, I made a few butternut squashes, stuffed with kale and topped with a tahini, but I have to admit, though they were delicious, no one really went back for seconds, instead saving room for the mashed potatoes.

So, to celebrate the original food that brought two cultures together and continues to be one of the cornerstones of American agriculture (for better or worse), I'm eating tamales. Yesterday for lunch, from the Primavera tamale stand at the farmer's market, tomorrow for lunch, and maybe as a pre-Thanksgiving warm up. Got to get those vegetables in somehow and slipping some slow roasted pork in between delicate masa makes vegetables go down real easy.

Gluten Free News- Mariposa Gluten Free Bakery Opens San Francisco Location!

2009-11-18T07:44:00.000-08:00

It's amazing to me how one email can change your whole outlook, your mood, your world view. I was in that post-lunch lull at my desk yesterday when the news that had been buzzing all week was confirmed- Mariposa Bakery is expanding. To San Francisco. And not in some obscure location, either. They're moving on up right across from Sur La Table in the Ferry Building. Huzzah!

I would walk the stretches of this vast earth to acquire their goods, but I no longer have to. (Or trek to Oakland). They hope to open this Friday, November 20th, provided all goes well. A small business that's thriving, and a gluten free one, no less. Now, that's something to be grateful for.

Oh, and yesterday there was also buzz about Domino's pizza offering gluten free pizzas in Australia. Wonder how much delivery would be?

When Your CSA Box Gives You Mustard Greens...

2009-11-17T07:15:00.000-08:00

braise them in bacon, brown sugar and a bit of honey. Fry up some jerk-seasoned catfish and make saffron rice. Dinner will taste like the South.

A Story About Cake

2009-11-16T07:30:00.000-08:00

This is going to be a terrible tease for anyone who is dying for this recipe. I'll tell you now--I don't have it. Now, that's settled.

Once upon a time, there was a blushing bride to be who had just learned that she could not eat cake. Whenever she felt sad about all of the cakes that could have been, she looked down at the new shiny hardware on her 4th finger on her left hand, and her mind soon wandered to things other than confection. One day, when this young woman was fretting about how she would possibly serve her wedding guests cake when she could not appropriately taste said cake to ensure its overall decadence, a dear friend offered to make her a gluten free wedding cake, though she had never really baked gluten free goods. The young lady was in what we like to call "delegating mode" and squealed and jumped up and down to display her utmost enthusiasm for a homemade gluten free wedding cake and the most generous offer of her friend, hereby referred to as "Gluten Free Cake Fairy Godmother" or "GFCFG" for short.

GFCFG, undaunted by the grand task of whipping together a delicious cake that didn't taste like dirt or have the consistency of a brick, got straight to work and spent a great many weekends laboring over newfangled flours from far away lands, such as teff, amaranth, tapioca, and millet. A chickpea or two even made their way into her KitchenAid mixer. She brought chocolate cakes and flourless cakes and carrot cakes for the blissful couple to taste. All were scrumptious, but something was always missing. The couple and GFCFG feared they would all get quite plump before the wedding from all of the cake testing. Until, one day, weary from months of baking, GFCFG mixed the perfect amount of pineapple and teff flour and grated carrots together, topped it all with cream cheese frosting, and the couple excitedly ate every bite, proclaiming it the very best cake they had ever tasted. And so it was that GFCFG painstakingly read her multitude of notes in the margins of her original recipe and baked a beautiful three tiered cake for the nuptials. Those wedding guests who were lucky enough to taste this marvelous cake called the bride for months following the wedding, begging for the recipe. The blushing bride looked longingly in her ice box at the perfectly wrapped cake, waiting for the one year anniversary when she could delicately peel back the layers of wrapping and daintily eat a bite of the most spectacular cake. GFCFG searched through moving boxes for the recipe with her hand written notes and has promised the blushing bride the recipe in return for her first born child.

And they all lived happily ever after.

A Rainy Day Wine

2009-11-13T07:30:00.000-08:00

When the weather's bad (hello, East Coasters), or I'm just feeling a bit tired, or it's a sunny Sunday afternoon, but I'd really like to sit with the windows open and read my book, I drink rose. Light and floral, this wine is the perfect wine to drink in the hours when the sun begins its descent, but before cocktail hour really sets in. (upside to daylight saving time?) I especially like the La Vieille Ferme rose, which I have dubbed the "chicken" wine for its adorable label featuring a rooster and hen. Added points if you're drinking this while reading "A Pig in Provence" by Georgeanne Brennan.

Wishing you a cozy weekend with lots of good wine and good books,

Sara

Love is

2009-11-12T19:48:00.000-08:00

Love is a big piece of lamb leg, cooked for hours in red wine, butter, sage, thyme and rosemary on top of three roasted vegetable purees: turnips, parsnips, and carrots. And never having to do the dishes.

Gluten Free Soup's On

2009-11-11T07:30:00.000-08:00

I don't know about you, but the slightest hint of a winter chill in the air has me rushing home to simmer a huge pot of soup. Every fall, I start off with a thick and hearty potato leek soup, flavored with thyme, rosemary, parsley, and well, butter. I don't add a lot of cream to mine, since I leave the potato skins on, which gives the soup more body and that certain stick-to-your-ribs quality that's so comforting in the winter months. "Bulking up for the winter," as one of my friends used to say. After the potato leek soup is made and consumed, I normally move on to thick chilies, smooth squash soups, and the occasional homemade chicken noodle soup. What's your favorite fall/winter soup?

Potato Leek Soup

serves 6

5 large potatoes (I like to use Russet, red potatoes, or occasionally purple potatoes. Go crazy.)
3 leeks
4 tablespoons butter (you can sub olive oil)
3 cups of chicken stock or veggie stock
3 cups of water
2 tablespoons half and half or milk
1 bunch fresh thyme
3 sprigs of fresh rosemary
fresh parsley (for garnish)
salt
pepper

Scrub the potatoes. I like to leave the skin on, so it's important they're washed really well. After all dirt is removed, slice potatoes into discs. Cut the bulb and the green leafy part of the leek, leaving only the white and pale green pieces. Slice in half lengthwise and wash the insides of the leeks well. Sometimes extra dirt likes to hide in the leek, so be thorough. There's nothing worse than a rogue piece of sand in your soup. Slice the leeks into half moons. In a large soup pot on medium high heat, melt the butter and add the sliced leeks. Saute for a few minutes, until the leeks are slightly translucent. Add the sliced potatoes and stir long enough to coat the potatoes with the butter and leek mixture. Stir in fresh herbs and salt and pepper. Add the stock and water and bring to a boil with the lid on the pot. Allow the soup to boil for 5-10 minutes. Stir the soup, using the back of a wooden spoon to gently break the potatoes down. As the potatoes cook and break down, your soup will get thicker. Taste and adjust any seasonings. Bring heat down to medium low and simmer for 30 minutes to an hour. You'll know the soup is down when the potatoes are mainly broken down, with a few small chunks left. I like to keep a few larger potato pieces in the soup to give it a really rustic flavor and appearance. Turn the heat off of the soup and add half and half or milk, if desired. Top with parsley and sour cream or creme freiche for added creaminess.

Gluten Free Goods

2009-11-10T15:44:00.000-08:00

Can we talk goods for a minute? I know you're probably getting the pre-holiday marketing frenzy like I am and want to run screaming in the opposite direction of December, but, dear reader, Christmas is just 6 short weeks away. Count 'em. 6.

This frightening realization has me in full list making mode, ticking off homemade projects for gifts, recipes that I'm dying to recreate for Thanksgiving and holiday cocktail parties, tackling that ever growing and more complex East Coast Christmas 09 itinerary, and, just in case someone might want to put shiny presents under my Christmas tree this year, my holiday wish list. Which brings me to the kitchen, where I have lots of big dreams, but tiny space. Sure, I'd love the Le Creuset French Oven in the largest size that they make so that I could make stew for days and feed all of San Francisco one Sunday afternoon, but if I try to fit one more pot in the pint sized kitchen of ours, it might spontaneously combust in a flurry of beautiful, beautiful appliances and cookware. I think I'll have to move to another area of the apartment for my wishlist, say the area where I keep my camera things, which has plenty of space to welcome a new lens.

Even though I have plenty of kitchenware, I think the Le Creuset French Oven in a smallish size makes a perfect gift for any apartment dwelling home cook. We use ours nearly every day for sauces, vegetables and meats and I swear the thing boils water faster than any other pot I've ever seen (save hotpots). And it's pretty.

What's one kitchen good that you couldn't live without?

Here's our Creuset hard at work, making a bolagnese sauce.

A Gluten Free Celebration

2009-11-09T07:30:00.000-08:00

What better way to celebrate the triumphant return of posting on Breaking Up With Bread than a chilled bottle of Veuve Cliquot on the top of a cliff overlooking the Pacific?

In all honesty, we weren't celebrating the blog or anything surrounding it. C and I celebrated one year of wedded bliss with my favorite of all champagnes, overlooking the beach where he proposed just over two years ago. A steep climb up deserves a refreshing glass (ahem, bottle) of champagne once you reach the top. I've said it before, and I'll say it again: Thank goodness champagne is gluten free.

I'm Not Avoiding You.

2009-11-04T07:29:00.000-08:00

Seriously. I'm not avoiding you, or neglecting the blog or even starving myself. I've been eating delicious salads with crisp persimmon slices, hearty potato leek soup, homemade bolognese sauce over gluten free fusilli, lots and lots of coffee, and the occasional cafeteria food at my new job. It's just that my computer has decided to take a little vacation from importing photos and didn't give me any notice before it took off for the Carribean. or Hawaii. or Southern Asia. [insert your vacation spot of choice here]. Fingers crossed that it returns soon, suntanned and ready to get back to work.

Happy Gluten Free Halloween

2009-10-30T07:52:00.000-07:00

*Apologies for the iphone photo.

I've had the candy corn hidden away in a drawer for most of the month of October, since I love this stuff and once I eat one little sugary kernel, I. cannot. stop. Today they're out in this bowl, ready for prep-Halloween enjoyment and sugar highs. I was never a gluten free kid, but I can imagine that trick or treating can get pretty dicey with kids who have to eat gluten free. Luckily, the ingredients in candy corn although ahem, lengthy and somewhat disgusting, do not contain gluten!

What's your favorite Halloween candy? My sister and I used to fight over the gooey Milky Way bars and I coveted the crisp crunch of a Kit Kat.

Wishing you goblins and ghouls and lots of gluten free Halloween goodness,

Sara

A Spot of Gluten Free Breakfast

2009-10-29T07:30:00.000-07:00

Breakfast is the most important meal of the day, and all that. Some days, I'm running out of the door so fast, I can barely grab my thermos of coffee, and we all know how that would end. In tragedy. I used to grab a bagel or a breakfast sandwich on the go in my pre gluten free days, but to go options for a gluten free breakfast are a bit harder to come by. That's why I'm in love with the vegetable frittata at Boulange de Cole in our neighborhood. Gluten free, and it even comes with a bit of salad to transform your breakfast to lunch, if that's when you get around to eating it. What's your favorite gluten free breakfast on the go?

Those Aren't Tomatoes: What to do with Persimmons

2009-10-28T07:30:00.000-07:00

Persimmons are a tricky little fruit. When they appeared in our weekly farmer box last week, I thought we might have lucked out with the last tomatoes of the season, but upon further inspection, I realized we'd actually begun our winter fruit shipment, kicking off the season with persimmons. Before I moved to the West Coast, I'd never tasted a persimmon before. I'd like to say that I fell head over heels for them upon first bite, but to be honest, the texture is a little strange to me. The trick to eating persimmons in the U.S. is to wait until they're fully ripe to enjoy them, but ripening seems to take forever. Anyone have any tips or favorite recipes using persimmons?

Classically Gluten Free: A Vintage Meal

2009-10-27T07:30:00.000-07:00

I'm blaming my recent cravings for classic Americana meals like steak and creamed spinach on my favorite television show, Mad Men. Something about the martini lunches and the standard order of a wedge salad with ranch dressing and blue cheese has me jonesing for classic dishes like steak and potatoes. And creamed spinach.

I had a side of creamed spinach at a restaurant a few weeks ago and it was so tasty, I immediately came home and looked up a recipe to make my own. Fortuitously, a few bunches of spinach showed up on our doorstep, thanks to our CSA, and I made the most delicious London Broil with a side of creamed spinach. The spinach was so good, C had to recreate it (his was better) this weekend when we had friends to dinner. I'd like to claim that I came up with this recipe on my own, but the truth is, I'm going a little crazy over at Simply Recipes these days, after my success with Elise's pumpkin cupcakes. I subbed in Bobs Red Mill GF flour in the Bechamel sauce, but otherwise, I left the recipe alone. Because she uses milk and bacon. Inspired.

A Monday Morning Sweet (Gluten Free) Treat

2009-10-26T07:30:00.000-07:00

San Francisco is full of cute neighborhood cafes and bakeshops, each with their signature epicurean treat. Fresh baked artisan breads, cookies, tarts, quiches, and fanciful cupcakes line the shelves at our corner bakery, but they don't hold my interest. I'm too busy staring at the macaroons. Brightly colored and pillow soft, the macaroons call out to me. Normally, I have to ignore the sweet songs of brightly colored desserts, since they're filled with gluten. But macaroons are made from almond flour. So, naturally, I order as many as I want. Today I chose one lemon and two black currant macaroons. The black currant was so tempting, we had to break into it before we could even eat our breakfast. What's your favorite type of macaroon?

Gluten Free Fried Eggs

2009-10-22T07:36:00.000-07:00

In the morning, there's nothing like a fried egg to set you right. Coffee's first, followed closely by a fried egg. I've been working on flipping mine over in the pan sans spatula, with an elegant flip of the wrist. So far, I've created a great many messes in the kitchen and broken egg yolks. What about you? Can you flip an egg over easy without turning it with a spatula?

Chicken in a Pot

2009-10-21T07:30:00.000-07:00

There are some days where I'm all, "Hey, look at me! I made pumpkin cupcakes from scratch--isn't that fancy and totally blog-worthy and did you know I actually cut a pumpkin in half just to make dessert?" And then there are some days where I dog ear my Real Simple magazine because the recipe boasts a one pot meal.

Hi, my name is Sara and I can't quit one pot meals. Chop a few veggies, toss in some chicken, olive oil and spices, throw it in the oven and come back an hour later after an impromptu yoga practice (ahem, and post-practice gin and tonic), to dinner. Wash one pot and a few cutting boards to clean up. Because life's not all homemade gnocchi and pumpkin cupcakes.

Tomatoes: We've Still Got Them

2009-10-20T07:19:00.000-07:00

Nearing the end of October, and we've still got them on the vines, ripening bright reds and yellows and oranges. Yup.

The Winner is: Gluten Free Pumpkin Cupcakes

2009-10-19T07:55:00.000-07:00

The adorable pumpkins were hacked, seeded, baked and pureed into sweet oblivion this weekend. I was torn between making spicy pumpkin bread, which I adore and gobble by the loaf over at Mariposa bakery, and experimenting with a sweet cupcake recipe that I found over at Simply Recipes. The cream cheese frosting won me over. It has maple syrup in it.

The addition of molasses and honey binds these slightly spicy pumpkin cupcakes together. The batter was a bit soft, which always makes me fret, but the bite sized cakes turned out decidedly cake-like in texture, with a nice crunchy touch from the pecans. The icing is to die for and may replace my Joy of Cooking cream cheese frosting recipe, at least for the winter months. To make things extra festive, I added a few candy corn pieces to the top, because honestly, who doesn't like candy corn?

Gluten Free Pumpkin Bread. Or Muffins. Or Maybe Cupcakes.

2009-10-16T08:00:00.000-07:00

Adorable orange pumpkins showed up in our weekly farmer's box and for most of this week, I've been admiring their festive color and pinching their cute little cheeks. But, as the weekend rolls around and the urge to bake savory treats grows, I'm scouring the web for gluten free pumpkin recipes. I thought I was set on making pumpkin bread, but research has also unearthed pumpkin muffin recipes and a simply decadent recipe for pumpkin cupcakes with cream cheese frosting. What's your vote? Gluten Free Pumpkin Bread, Pumpkin Muffins, or Pumpkin Cupcakes with Cream Cheese Frosting?

Found at the Farmer's Market: Gluten Free

2009-10-15T08:46:00.000-07:00

I love the farmers market. We have great neighborhood markets in San Francisco, but we often make a family trip to the Mecca of farmers markets, in San Rafael in Marin county for a Sunday morning stroll and to procure goods for family dinner Sunday night. Gluten free options abound, from fresh produce options like the peppers above to the tamale cart at the entrance, where I always pick up breakfast.

Of course, there are multitudes of artisan crafted breads and sweets that are typically off limits, so I normally stroll by tents that look like this:

But, as our group was right next door, ogling duck sausages and other charcuteries, I gazed longingly at the sweet treats. And that's when I noticed the sign advertising wheat-free, gluten-free treats. Then I had a sample. And immediately bought a chocolate cupcake that was filled with a fudge center and topped with caramel. I had to pry myself away from the tent, before I could do much more damage. But then I came back, just to snap a picture. You simply have to know about this place, flourChylde bakery, located in Old Town Novato, but on the road at several farmer's markets. Rumor has it that they make amazing gluten free focaccia. Sounds worth the drive to me.

I was happy to have the delicious little cupcake in my hand, but honestly, this woman who was working the tent at flourChylde was happier. Maybe it was because people kept exclaiming, "this is gluten free!?" "You mean I can actually eat this?!" and she was able to deliver the good news. Or maybe it's because she has full access to the sweets. I'll never know, but she made the gluten free tent that much more delightful.

La Mar Cebicheria: More Than Just Delicious Ceviches

2009-10-14T08:26:00.000-07:00

Ceviches are so hot (er, cold?) right now. The chef-testants on this season's Top Chef seem to make one every single week and the fresh concoction of raw fish, lemon and red onion are popping up all over this city at restaurants large and small. There's even a fabulous restaurant on the Embarcadero with ceviche in the title, whose interior design is reminiscent of a whale's belly, or a rocking restaurant in Lima. I went to La Mar Cebicheria for the second time this weekend, and this time, I was all about the causas. Sure, the ceviche classico (halibut, lemon, choclo, red onion, and a little yam on the side) was mouth watering and satisfying, but I knew what I was after: the causa.

The causas at La Mar have their own section on the menu. They're little pillows of whipped Peruvian potato, topped with a delicious seafood and drizzled with the most creamy and decadent sauces. The Andes are the birthplace of the potato-stroll through an Andean market and you'll find blue, red, purple, orange and yellow varieties of this ancient starch, all with different flavors and textures, and their own places in traditional fare. This particular causa was a golden potato, whipped into heavenly perfection, topped with Dungeness crab and a creamy aji sauce, and served with a perfectly adorable quail egg. The moment the empty plate was whisked away, everyone at the table demanded a do-over, and we eventually ordered a second round of what I hereby proclaim the best gluten free starter option on La Mar's menu.

Speaking of gluten, both experiences that I've had at La Mar dining gluten free have been impressive. The first round, the kitchen brought me my own plate of specially made causas (some have soy sauce or other gluten containing ingredients) and my own plate of salsas. This time, the waiter was very attentive and informed on what dishes I could safely eat. As always, be sure to ask about gluten, since I've found some of the sauces to be home to lurking gluten that I might not identify in the description of the sauces on the menu, but that the kitchen easily spots. For example, one of the salsas has fried bread in it, but when they bring it to the table, fried bread isn't part of the description. That said, the moment I uttered, "gluten-free," the waiter was at my side, pointing out options on the menu, and coaching me when the shared dishes came out on which I could eat safely.

So, go to La Mar. Tell them I sent you. No, really. Tell them. I'm pushing for some free causas.

Rainy Day Risotto

2009-10-13T08:37:00.000-07:00

Have you had enough of risotto? Not me. I just can't get enough of this supremely versatile comfort food, especially on a day like today in San Francisco, which welcomes our first big rain of the season. My mind has shifted from the white wines and paw paws of our Indian summer to comfort foods. I've got visions of potato leek soup and braised meats filling my head and C left the house this morning muttering something about today being a whiskey kind of day.

This fall flavored risotto headlines with kuri squash, arugula, parmesan cheese, and a whole lot of flavorful spices like tumeric, garam masala, and coriander. It's perfect for a rainy day at home, or for catching up with old friends over dinner, as I did last week when I served this to "Spicy Lauren." What's your favorite fall comfort food?

Kuri Squash Risotto

serves 4

1 1/2 cups arborio rice
6 cups vegetable (or chicken) stock
1 kuri (or acorn, or butternut) squash
1 cup arugula (or chard, kale)
1/2 cup diced white or yellow onion
1 tablespoon tumeric
2 tablespoons garam masala
1 teaspoon coriander
1/2 cup parmesan cheese
salt
pepper
olive oil

Begin this recipe by prepping the squash. Cut in half lengthwise and remove all seeds. Pierce the flesh a few times with a fork and place in a glass pan. Heat oven to 450 degrees. Pour 1/4 cup olive oil over the squash and salt and pepper to taste. Place squash in oven for 30 to 40 minutes, until flesh is soft and slightly browned on top. Allow the squash to cool, then remove the skin from the flesh. This should peel easily away with a fork, but you can also cut it off gently. Cut the squash into bite sized cubes and reserve for risotto.

In a large pot, heat the olive oil and onion until onions are translucent. Add the rice and stir for a minute, toasting the grains. Set a timer for 18 minutes. The risotto will be done when the timer dings, and you should have added all of your stock, spices, and vegetables by that point. One cup at a time, begin adding the stock, constantly stirring the rice. Before all of the stock has evaporated, add the next cup and continue stirring. After adding the second cup of stock, add your spices. Continue adding stock one cup at a time, watching your timer. Before adding the last cup of stock, add the squash and arugula. Add the final cup of stock and finish with parmesan cheese. The risotto consistency should be creamy and the rice cooked completely through. Serve with additional parmesan cheese as a garnish.

Flourless Chocolate Cake

2009-10-12T09:58:00.000-07:00

There were a few solid hours when this cake was stuck in the bottom of a pan, holding on for dear life and convincing me that it would never appear in time for a birthday celebration. When I finally cajoled the cake into turning upside down on a platter by heating it on a low flame, I was still dubious about how this cake would taste. But, I served it anyway, since in my mind, it was made of chocolate and butter and honestly, how could those two ingredients ever taste bad?

Dense and delicious, this cake is a definite do-over. It can be made in under 45 minutes, and if you follow the directions and actually use wax paper as Epicurious says to, you might not have to use your diplomacy skills to get the cake out of the pan.

Why Yes, That is A New Bottle of Gin

2009-10-09T09:04:00.001-07:00

You've got the gluten free theme by now. Gin all around. This time we're tasting Hendricks and it's already in the running for best gin for a gin and tonic. Extra points given for the beautiful apothecary-style bottle. Happy gluten free weekend!

Homemade Gluten Free Gnocchi

2009-10-08T08:15:00.000-07:00

I try not to brag. Really, I do. But then C goes and makes gluten free gnocchi from scratch one afternoon and I think that I really must post about this. Gluten free gnocchi is just so scrumptious, you simply must know about it. And C's pretty fabulous, himself. But you already knew that, right?

Left to his own devices on a Saturday afternoon, C spontaneously came up with the homemade gnocchi scheme . Undaunted by the fact that he's never made pasta from scratch before (me neither, how about you?), he set out to make a gluten free version of this potato pasta. He used the San Francisco Gluten Free Examiner's recipe and was just rolling the dough when I got home, picked my jaw up off of the floor, and found my camera. Then he made homemade pasta sauce using garden ripe tomatoes, roasted kuri squash, cream and sherry. Just when I thought that life could not get any better, he sprinkled bacon on top. You know that adage about bacon, yes? Bacon makes everything taste better.

As a girl, I always said that I'd never marry, unless I married a chef. Looks like I was right.

Holy Jalapenos

2009-10-07T08:12:00.000-07:00

Believe it or not, all of these spicy jalapenos came from my garden, from a single plant, nestled right next to the enormous tomato plants. They all ripened at the same time, which is why some of these lovelies turned red before I could pick them to use in curries or salsas. I think this is the last big jalapeno harvest for the year, so I'm planning on making jalapeno jelly, which I happen to love on a big juicy piece of cornbread, especially around the holidays. What would you do with this many jalapenos?

Adieu, Gourmet

2009-10-06T08:42:00.000-07:00

"Food isn't just recipes. Food is far more than recipes. Food is stories. Food is stories about people. Food is politics. Food is history. And Gourmet was bringing all of that in and embracing it."- Lynn Rossetto Kasper, host of public radio's The Splendid Table

Yesterday's news of Gourmet magazine's demise spread like wildfire, over at Twitter, the NY Times, Facebook, and on the public radio station I listen to on my commute home. Lynn Rossetto Kasper said it best, above. What Gourmet brought to the table was inspiration. For aspiring food writers, photographers and stylists, it was the desire to one day be featured in Gourmet magazine. For home cooks, it was the inspiration to whip up a meal described in lovely prose and photographed by some of the most talented people in the industry. For chefs, it was to be included in the elite food culture that Gourmet signified. There was something for everyone inside of those glossy pages, in circulation for over 70 years. 70 years. What put that time frame in perspective for me was the fact that Gourmet started at the same time as World War 2. Wow.

It's an understatement to say that things have changed in 70 years. The images in Gourmet used to be drawn, not photographed. And today, well, people get information from a variety of sources and in different ways. I'm a tactile person, so I love flipping through the glossy pages of a magazine, salivating over the beautiful images and dog-earing recipes or articles that I want to come back to. It's hard to dog-ear on the internet. Sure, there are bookmarks, but it's just not the same experience. But, for every hands on person, there's another who prefers to scroll through the pages on Gourmet's website for free. Or maybe Bon Appetite.

And if food is about stories, stories about people, as Lynn Rossetto Kasper suggests, let's not forget the truly great food blogs, whose authors invite you into their kitchen and into their lives. Gluten Free Girl, Tartelette, White on Rice Couple, Cooking with Amy and the Pioneer Woman all do that for me. For you, it may be a totally different set of food blogs. And that's the beauty of getting your food stories from the internet. You can choose whose kitchen to enter, just like you chose which glossy magazine to pick up. I'll miss Gourmet. But I'm hopeful that all of its talented people will have more to say--about food, people, history, and politics. I know I'll follow them to whatever outlet they choose to express themselves, be it the pages of another magazine, or on these tubes and wires that we call the internet.

A Pumpkin Spice Beginning

2009-10-05T08:32:00.000-07:00

Since we missed Friday's gluten free cocktail, I give you a delicious drink to begin your week and fill your Monday with pumpkin deliciousness. The Starbucks pumpkin spice latte is a seasonal splendor that arrives at the first hint of fall and fades away when the egg nog and gingerbread lattes take the reins. All of the ingredients are gluten free and I've been slurping at least one of these guys for the past few weeks with no negative reaction. This time, I even got the complimentary whipped cream. Because the way I see it, any week that starts with whipped cream is bound to be a good one.

Paw-Paws: North America's Escape to the Tropics

2009-10-01T12:16:00.000-07:00

San Francisco is at its prime in the early fall, with clear blue skies and just a slight tinge of crisp fall air in the morning that gives way to blistering afternoon sun that eventually fades to a cool night that might actually warrant a light jacket for the first time in what feels like a really, really long time. And it's not just the weather. Tourists who are in the know stop in to SF in the fall rather than our foggy summer and their mood is infectious. Stand in the middle of a sidewalk in the middle of downtown simply to marvel at the way the light streaming through a palm tree hits a piece of shiny jewelry in a shop window? Sure, why not?

It was this type of mood that struck me this morning after a meeting downtown to amble through the Ferry Plaza's Thursday market, though my refrigerator and garden are both overflowing at the moment and have threatened to walk out on me if I even so much as look at another piece of produce. There was the typical fare for Northern California at this time of year--squash and tomatoes lined up next to early garlic and Red Russian kale and swiss chard. There were beautiful dahlias, their petals spread out like a peacock's feathers, brilliantly colored with colors that remind of summer and others that beckon fall. And then, out of nowhere, really, there was a basket of paw paws. Reminscient of my favorite South American fruit, the chirimoya (mmmm, jugo de chirimoya), this fruit is actually native to North America and the only fruit in its family to grow outside of the tropics. The texture is soft and velvety, almost as though you're eating a really smooth custard. The flavor actually reminds me a bit of passion fruit, rich up front, with a tangy after taste. I bought two. I promise to eat one today, before my refrigerator gets wind of my purchase. The other I'm saving for a smoothie tomorrow morning. Or maybe a tropical rum drink tonight. It is pretty close to tropical in San Francisco right now.

You Can Make Your Own Gluten Free Pizza Crust

2009-09-30T08:02:00.000-07:00

The kitchen was dusted with a fine white flour and I'm fairly certain I had dough in my hair, but surprisingly enough, this pizza crust was very easy to make. It's not quite from scratch, but there is mixing and waiting for the dough to rise required.

I bought Whole Foods 365 gluten free pizza mix as part of my ongoing quest to find the most delicious gluten free pizza crust that doesn't cost a small fortune. At $3.99 for the box, which makes two pizzas, this crust meets the inexpensive requirement. But, standing with the box in my hand, reading the directions, I remembered that the last time I made pizza crust, it was under adult supervision and I was itching to get back to my CareBears show. Then I discovered that among all of the fabulous wedding gifts that we received for our kitchen, one crucial tool was missing: a pizza pan. I had the number for Amici's delivery up on my phone, but I soldiered on, C mixing furiously as I added new ingredients to the mix. The dough turned out as promised, doughy and sticky and we rolled it up into two balls, placing it in our two makeshift pizza pans (a square glass baking dish and our round cast iron pan) and waited for the dough to rise. Rise it did, and we smoothed the dough out into the pans and added toppings: tomato sauce, cheese, arugula, cherry tomatoes, and sausage on the square pizza, and a sauceless version of sliced tomato, cheese, and sliced onion on the other. The box called for 15-17 minutes, but we cooked them much longer in an attempt to create a crispy crust.

The result was a light and flaky crust, crunchy on the outside but soft and pillowy on the inside. You know, it actually tasted a little like success, with those garden ripe tomatoes and artfully risen dough. Maybe next time, I'll attempt one from scratch. Maybe.