Posts tagged as gluten-free
Using Creme Fraiche Part IV: Celery Root & Leek Soup
You might have passed right by celery root (also known as celeriac) at the store, thinking it looked anything but edible. I admit, it freaked me out the first time I shopped for it, but I trusted the description I’d read (pleasantly mild celery taste, texture similar to a potato, overall effect of savory, delicious…
Abigail and Arthur’s Kale Salad
I first wrote about this recipe a few weeks ago when I described our trip to San Francisco. My friend Maud’s brother Arthur made a delicious kale salad for us, and I couldn’t wait to make it at home and post it for you. In the process of raving about it on Facebook, I found…
Using Creme Fraiche Part III: Amanda Hesser’s Lemon Chicken (with Walnut Green Beans)
OK, assuming that you used about 1/2 cup total of creme fraiche for Part I: Softly Scrambled Eggs and Part II: Sauteed Apple with Honey, you should be all set to finish off the container with this dish. And if not – who cares? This chicken is so obscenely delicious that it would totally be…
Oven Roasted Pork Ribs with Root Vegetables
I’m making these today at the Minneapolis Farmers Market – come out and visit! The demonstration is at 10:30 a.m., rain or shine. In fact, because it will be raining, we’ll be next to Blue Gentian Farm’s stall, under red roof #3. Handy, since I’ll be preparing a big ol’ rack of Blue Gentian Farm…
Using Creme Fraiche Part II: Sauteed Apple with Honey
Happy Friday everyone! Just in time for the weekend, here’s another quick idea for using creme fraiche. If you, like I, try to eat as little sugar as possible, then creme fraiche can be your new best friend. Want to add the creaminess of ice cream to a bowl full of berries? A small dollop…
Using Creme Fraiche Part I: Softly Scrambled Eggs with Chives
Do you cook with creme fraiche? Non? Oh, you should, you should, it’s a breeze to use and makes everything it touches absolutely luscious. Creme fraiche is technically French-style cultured cream, somewhat similar to sour cream, but easier to cook with because it can be whipped as well as boiled without curdling. Even better, it’s…
Sweet Potato Fries with Garlic & Crispy Fried Sage (Paleo, AIP)
I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. It’s hard to say much more about Sweet Potato Fries than: They are easy. They are delicious. I spotted sweet potatoes at the farmers market the other day and immediately imagined sweet potato “fries,” roasted in the oven until tender and…
San Francisco Part II: The Food, and Crispy Fried Tofu
Gorgeous, hip, fun, smart, and famously delicious – San Francisco is my dream town. I regret that I was so busy with the BlogHer Food blogging conference I attended that I didn’t get to do much sightseeing. But I did enjoy several fantastic, not-Minnesota meals, and of course incredible California wine. Here’s the overview in…
Fish Soup with Tomatoes
Where do you buy fish? A tricky thing, in Minnesota, at least to find consistently fresh choices – I’ve bought nice fillets and some real stinkers from every major outlet in the Twin Cities. If you’re willing to shop online, I can say that I’ve been extremely pleased with the sustainably caught king salmon and…
Grilled Shrimp Tostadas with Spicy Slaw
I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. It may be mid-October, but it’s still warm enough to grill & chill outside. Strange, but we’ll take it, so go for the grill – yes! Warm sun, cool breezes, my favorite time of year has arrived! Open windows, evening walks,…