Spring is here. I wish I can say the same for everyone, but according to my Mom who lives in Queens, NY it doesn’t feel like spring yet with the remainder of a blizzard that hit on the official day.
Though it may not feel like spring outside for some, this artichoke with pesto bread crumbs will give you the impression of warm sunshine. At least, I hope it does. Sweet artichoke with heaping spoons of bright, fragrant spring herbs and citrus fruit (lemon is the shining fruit in here) is something we need to welcome some spring in.
Archives for March 2015
Momofuku Milk Bar Birthday Layer Cake, made gluten free + dairy free = Happy Birthday to me
Lots of me and birthday thoughts before the recipe, jump over if you want to head straight to the recipe (no offense taken).
So, it’s my birthday, no. 45, on this gorgeous green planet. I think because I have reached the mid-forties hump I left off the exclamation point on the end. It’s not that I’m not excited, well, I am, just not as much as say my 21st or 40th – twenty-one for officially becoming an adult/feeling “free”, and forty for throwing the feeling of “people pleasing” out the window and embracing the “who cares” approach – just not “BOOYAH!” excited.
Tomato Free Barbecue Sauce Beef Bolognese (gluten free, dairy free, soy free)
My teenage son and twin boys’ have developed a strong sensitivity to tomatoes a couple of years ago. So much so that they develop a rash on their torso and have trouble sleeping. I never realized how much tomato, and tomato-based products we eat until I had to remove it from the kitchen. One of the condiments that we sorely missed was barbecue sauce (tomato being the main ingredient in most), but now we don’t have to!
Black Bottom Oatmeal Pie for Pi Day!
Hey friends, did you know today 3.14.15 is Pi day??
Not being much of a math geek it completely slipped my mind until Deb, over at Smitten Kitchen (click here to see her recipe) reminded me of this incredible once-in-a-lifetime event. Literally. The next time around is in oh, a hundred years or so, well to be exact. So, of course I had to bake a pie for this ultimate occasion, not that we reaaally need a reason to bake pie. This is kind of like a naughty nut-free pecan pie: no nuts detected yet bamm! rich bittersweet chocolate lining the entire pie shell. YES. Thank you ladies over at Four and Twenty Blackbirds for being so naughty.
Braised Beef Short Ribs + Parsnip Puree, an adapted Ad Hoc recipe
Please excuse my slightly obsessive chatter on Thomas Keller for a minute, or two. His passion, dedication and attention to detail is something I admire deeply.
He is an acclaimed chef behind the world renowned French Laundry, Per Se, Bouchon, and Ad Hoc restaurants and beautifully represents the art of intuitive cooking. In his cookbooks (yes, have them all) he shares his (simplified) techniques for us home cooks to apply to some fabulous recipes. Specifically, this gluten free and dairy free braised beef short ribs and parsnip puree recipe.