Easy gluten-free crusts

My roommate Mike is amazing for several reasons: his political acumen, his skill on the ultimate frisbee field, and the funny way he pronounces the word "bag."

But more than that, Mike is a wiz in the kitchen, especially when it comes to making otherwise gluten-filled (read: toxic) recipes and making them Aaron-friendly.

Take this baby cheesecake for example.

Mike made his own gluten-free crust using pecans. He blended them in the blender with sugar and margarine (actually it was butter but I don't want to offend my vegan friends) until it was the consistency of wet sand and sweet enough.

Yay Mike!

Blueberry Muffins

We are experiencing our first real heat wave of the season....it brought back memories of summer Sunday mornings - visiting the farmer's market and blueberry muffin experiments. As I've mentioned, I'm on a quest to create the ultimate blueberry muffin. Michele was kind enough not to turn me away when I kept showing up on her front porch with yet more blueberry muffins week after week, all summer long! So while it's not blueberry season, and my blueberries from last summer are long gone, I couldn't resist indulging in my favorite breakfast treat (and I made it to the farmer's market in time to score last bunch of asparagus!).

This recipe is the winner from last summer. In spite of the extra dishes, grinding up almonds fresh, instead of using almond flour, gives these muffins excellent texture. With the nuts, seeds, and teff, they hang with you for awhile, but aren't so heavy that you can only eat one! And one more warning - if you love the really sweet bakery type of muffin, this is not it! You'll want to add more sweetner and perhaps a crumb topping if you really want a treat. As is, these muffins make a tasty, nutritious, kid-approved breakfast or snack! Just a heads up, this recipe only makes between 6-8 muffins, depending on how big the blueberries are and how big you make your muffins. This can be a good thing for some people, but if you are wanting to share, you might want to double the recipe. Stay tuned for this summer's latest creations....

1/2 cup spelt flour

1/2 cup ground almonds

1/2 cup teff flour

2 T agave or 1/4 cup turbinado (or more to taste)

2 handfuls of seeds (I prefer one handful of pumpkin, one of sunflower, but sometimes I'll just use one or the other)

3/4 tsp sea salt

2 tsp baking powder

3/4 cup milk of your choice (I prefer almond myself but any kind will do)

1/4 cup safflower or grape seed oil

Preheat oven to 400F. Combine all the above ingredients and mix until well-combined. Depending on the size of your berries and how many you want, I would say you probably will need between 3/4 - 1 cup of blueberries. It is especially important not to stir them in until everything else is well-combined if you're using frozen berries, or your dough will look very interesting! Pour into greased muffin tins. Bake 25-30 minutes.

For me, nothing is better than a warm muffin with melty butter....Earth Balance is my topping of choice for muffins. I've tried using hazelnut oil, flax oil, and even olive oil in attempts to be healthier, but I've decided not to mess with my muffins! Once they've cooled, I don't care, but when they're warm....EB it is! I also enjoy a nice cold glass of almond milk to go with them. To make it a more complete breakfast, I will either precede it with a good smoothie or enjoy some tofu scrambler on the side.

Let me know what you think! In spite of my lack of success in making my own gluten-free recipes, my quest this summer is to create a gluten-free blueberry muffin. There are sure to be several varieties coming out of my kitchen over the next few months, and feedback is always appreciated! At the end of the summer, I'll take a poll and we'll see which recipe wins the 2009 Best Blueberry Muffin award!

Mega-Meta Recipe Search Engine "Food.com" Makes Me Even Hungrier

A new main squeeze? Today I learned from one of my blog faves "lifehacker.com" about this bountiful new recipe search engine called "food.com" (bet that URL cost a few clams). The search device is still in beta, but appears to work pretty well. Do a search for a dish or ingredient, and it'll return results in a consistently formatted, filterable manner. You'll get a pic from the source page, an ingredient list, as well as categorization of results into cuisine, cooking method/technique, time involved, course, main ingredient, specialized diet, and source of the recipe. It doesn't search the entire interweb, but rather checks other recipe powerhouses like epicurious, Chow.com (which I love anyway), lots of magazines, etc. Feel free to add your own yummy recipes to the searchable database as well. It also provides a "recipe box" for stashing and organizing your delicious new discoveries. You can also add a food.com search toolbar to your browser to help it take over your life even more. The site requires registration.
Ah, new love...

Speaking of new love, this is my first post here, and I just wanted to say thanks for everything you've written (I've read it all) and thanks for having me!
- Corey

Bailout Mojito

Drastic circumstances require bold, immediate action. Politics teaches us that.

The same is true in life and in the kitchen. Whether you're trying to prevent immediate economic collapse or just trying to survive dinner with prospective in-laws, you need the same thing: a stiff drink.

But just like Congress, sometimes you don't have the best ingredients or very much time to make policy, er I mean a mixed drink.

But, you've gotta do SOMETHING. So, now what? You work with what you got. You also add LOTS of booze.

Here is a little ditty I was served tonight. I call it the Bailout Mojito.

1/2 c. water
1/2 c. sugar
1 1/2 c. fresh-ish mint leaves
1 orange
2 limes
2 lemons
2 lit. seven-up or other lemon-lime soda drink
LOTS of Bacardi or other white rum to taste (I prefer to add it until it's almost overpowering)

Combine water, sugar and 6 whole mint leaves.

Chop up the remaining mint and add to the mixture.

Zest only one of the lemons, only one of the limes, and the orange. Add to the mixture.

Microwave the mixture 1-2 minutes until sugar is dissoved.

Cut all the fruit in half, including the zested ones. Take half a lemon and half a lime and reserve them for garnish later.

Juice the rest of the fruit (through a strainer if you like) into a big-ol pitcher. Add the sugar mixture and combine.

Slowly fill the pitcher with soda and the rum to taste, mixing all the way. Again, I like a drink that's at least 30-40% alocohol. In this economy, that's the minimum.

Add the set-aside fruit to the pitcher as garnish.

Serve in glasses with sugar on the rim.

Starbucks goes gluten free

Celiacs rejoice: Starbucks announced they will start selling a gluten-free Valencia Orange Cake at the beginning of May - how's that for gluten-free going mainstream? With a Starbucks on virtually every corner, now there will be something gluten-free on virtually every corner, too! Let us know if you try one...

Hot Spots: The Cruise Room

Aaron and I were recently introduced to one of the most fabulous hidden gems of downtown Denver by Tim, who is eminently in-the-know. Union Station's neon lights glowing through the chilly drizzle set the perfect stage for walking into the ultra-swank art deco throw-back of The Cruise Room inside the Oxford Hotel at 17th and Wazee. It's an intimate martini bar with an understated glamor that has remained untouched since it opened the day after Prohibition was repealed back in 1933. It reminded me of the antediluvian Whitey's Wonderbar in East Grand Forks, MN - the Cruise Room is like its sophisticated big-city sister. Things to love: The jukebox takes you back to those good old days and has a playlist that any ipod would die for. The patrons look the part - your fedora would fit right in here. And the drinks off the classic menu are impeccably crafted and served. Click through just to see a photo of this stunning space, and definitely put it on the list for your next visit to Denver. The 21st Amendment never looked so good.

What is this?

Can you guess what this substance is?

Here's a hint: It is not Kool-Aid.

Omegalicious Popcorn

So Monika, Michele, and I have been having a conversation about popcorn lately....and I think that we could write several entries on the many ways to enjoy popcorn. Add a side of broccoli or kale, and you've got a quick and easy dinner! Try rounding it out with a Rising Sun or your favorite smoothie. Apple slices and popcorn were a popular combo when we were growing up. I think I have now found the ultimate combination to enjoy one of my favorite snacks while making it delicious and nutritious. I've been using flax oil (omegas), nutritional yeast (b vitamins among other things), gomasio (minerals from sea veggies), along with a little sea salt and various kinds of pepper (Frontier's Tellicherry tonight). And yes, it's still irresistible!! Here are some other favorite combos:

- Traditional: good old Earth Balance, nutritional yeast, garlic powder
- Rosemary or garlic olive oil, Herbes de Provence, and sea salt
- Toasted sesame oil, Braggs, nutritional yeast, gomasio, Sichuan pepper
- Olive Oil, Chili powder, sea salt, and depending on your mood, nutritional yeast
- How about some cajun seasonings?? Pick oil of your choice....
- Mesquite, sea salt, and olive oil

There are endless possibilities!!!! How could you ever get tired of eating it? I suspect some people might be putting some lemon pepper on their popcorn....how do you like your popcorn?

Blood Oranges

Blood oranges are in season right now. They are absolutely beautiful, as well as delicious. In fact, they were the inspiration for not one, but two of our dishes for Easter brunch. I managed to convince both chefs to share their creations.


The first was a blood orange mimosa. We had our drink master, Mr. Aaron Browning, mix up a little sumpin'-sumpin'. Here's how:

Blood Orange Mimosa
8 oz. Freshly Squeezed Blood Orange Juice
1/2 gal. Organic Orange Juice (not from concentrate)
1 Bottle Chilled Sparkling White Wine (or Champagne)
Grand Marnier (to taste)

Fill six champagne or white wine glasses about 40% full with bubbly. Add a splash of liqueur to taste. Fill the remainder of the glasses with the fresh blood orange juice equally divided among them. Then add regular orange juice to top them off.

Serves six.

WARNING: According to what happened at Easter, drinking alcoholic beverages may induce sleep and increase the likelihood of the need for an early-afternoon nap.

The second dish, composed by Monika, was a delightful and fresh salad composed of fennel and blood oranges. It sounds fancy, but is just as easy as it is delicious.

Fennel Blood Orange Salad

1 bulb fresh fennel
3-4 blood oranges
1 lemon
extra virgin olive oil
sea salt

Quarter the fennel and rinse between the sections to remove any fugitive dirt. Chop the bulb into rough bite-sized chunks, and finely chop the stalks and ferny fronds. Peel and section the blood oranges and cut each section into bite-sized pieces. I like the ratio of fennel to orange to be about even, but you can tailor to your personal preference. Toss in a bowl with a couple tablespoons of extra virgin olive oil, the juice of the lemon, and sprinkle with 1/8-1/4 tsp salt to taste. If the blood oranges are on the sour side (which they rarely are), you can adjust with a bit of sugar or agave. Let sit at room temperature for a bit to allow the flavors to muddle and the salt to draw out some of the juices. Adjust seasoning to taste before serving. Best the first day it is made. Any kind of orange can be substituted for the blood oranges if they aren’t in season – tangerines and clementines work nicely because they tend towards the sweeter side of the citrus spectrum.

Enjoy!

April Wine for Yogis: Balance

This time of year I always get restless, start doing a little too much navel-gazing, and often end up making a rash purchase of a plane ticket in an attempt to get out of my own head for a while. That cabin fever prompted the theme for this month's Wine for Yogis tasting event. (And the teaser for my next post: International Intrigue.)

In whatever aspect of life, balance is a toughie. It's a challenge in yoga, in that whole work-life conundrum, and in the wine world too. One of the many ways winemakers seek a center in their wines is by blending grapes with careful consideration of their complementary qualities.

Two basic, and seemingly contradictory, principles govern a simple version of this story problem: opposites attract, and like goes with like. In yoga you might find your center by reaching your fingertips in opposite directions, as in Warrior II, or by pressing your palms together at heart center in a standing balance pose. People, too, develop relationships with each other both around commonalities and around complementary differences. These wines are each a blend of just two grapes, which will allow us to explore the yin and yang behind blending while getting to know the personalities of these varietals.

Opposites attract:

Tuileries Bordeaux Blanc - France ($11.99)
80% Sauvignon Blanc, 20% Semillon
This is a time-tested blend from the Bordeaux region in southwest France. Sauv blanc is like a 15-year-old girl who's just discovered she's beautiful, and is starting to push people's buttons a bit. "Sauvignon" comes from "savage," and the grape really is a bit wild, taut and lithe, coltish with an acidic, acerbic edge. Semillon is like her smart, funny friend, a bit broader in character, who keeps her grounded. Semillon's honeyed tones and floral bouquet cushion and tease sauv blanc's hallmark grapefruit acidity and herbal notes. Try it with cantaloupe garnished heavily with slivered almonds and cilantro.

Pine Ridge - Napa Valley, CA ($11.99)
80% Chenin Blanc, 20% Viognier
Both these grapes are French immigrants to California, Chenin Blanc from the Loire Valley and Viognier from the Rhone. Together they form a totally New World bottle. Chenin Blanc is softer and sweeter than the Sauv Blanc in the Tuileries; its acidity is less pronounced, and it carries dulcet tones of pear and melon in cocktail syrup. By contrast Viognier sings with high acidity and a characteristic floral bouquet. Basically, it's spring in a bottle. Added to Chenin Blanc's late summer evening sunniness, you get a gorgeous June afternoon on the lake. Great with melon wrapped in prosciutto, smoked salmon with braised pears, and soft cheese.

Birds of a feather:

Cusumano Benuara - Sicily ($15.99)
50% Nero d'Avola, 50% Syrah
Syrah is considered to be a French grape, but its origins are mysterious. Some oenohistorians speculate the name is actually derived from the city of Syracusa, in Sicily. If so, in this bottle the prodigal returns to meet his long lost twin, Nero d'Avola. Syrah is a barrel-chested cowboy of a grape, equally comfortable busting broncs or gently cradling a new calf. You'll find hints of saddle leather, damp earth clinging to spurs, wild berries plucked and eaten from the hand, and campfire smoke at twilight. Nero d'Avola tempers this pioneer spirit with elegant fruit and a complex mouthfeel, retaining the pepper, spice and smoke. Pair with aged cheese, dark chocolate, anything off the grill, or just enjoy a glass on its own as you gaze out at the dusty horizon.


Crios - Argentina ($13.99)
50% Syrah, 50% Bonarda
Bonarda traveled to Argentina with Italian immigrants and was until recently the most widely planted varietal in Argentine vineyards. Playful and mellow, it's living the life of an active retiree, all shuffleboard tournaments, volunteer work, and keeping the young people in line. Here it rounds out any rough edges the syrah might retain, with vanilla, fig, licorice, plum and boysenberry notes. Added to the smoke and spice of the syrah, think carne asada for this one, or a simple aged cheese and chili-chocolates.

Italian wines for the pure-hearted and true

For the March yogi wine tasting (yeah, yeah, I'm late blogging it, but that's what happens when you drink!), we took a tour of Italy, from the Alpine north to the Mediterranean south. We start with two cool blondes from up by Venice, then jump down to sunny Sicily and Calabria (the toe of the boot) for a couple of hot-blooded reds.

Riondo Prosecco - Veneto (~$14)
Prosecco is the Italian answer to champagne or cava, a brilliant bubbly to light up any occasion. The Riondo, from the region of Venice, is an ideal aperitif with fruit and light cheese or a complement to fruity, creamy desserts. Light-bodied and "frizzante" (discreetly fizzy, as opposed to "spumante" - foaming), it entices the nose with a honeysuckle bouquet, followed by apple-pear notes, hints of vanilla and lemon zest, and a clean, dry finish both toasty and minerally. Oh, to have a gondola full!

Anselmi San Vincenzo - Veneto (~$14)
Dry and fresh like a fine Chablis, this bottle blends local varietals garganega and trebbiano with a little chardonnay. Its medium body makes it a great food wine, equally brilliant with seafood or a salad of field greens, shaved asiago, and hazelnuts. It caresses the nose like a light breeze through lemon groves, then opens out to bright citrus - grapefruit, a little pear even - finishing with a clean acidity and a touch of minerality. Ahhhh.

Talia Rosso - Sicily (~$7)
Talia means "I wish" in the local dialect, and this blend of nero d'avola, syrah, and merlot winks like a silver coin catching the sun in the bed of a fountain. Vivid summer fruits on the nose - strawberry, cherry, red raspberry - give way to limpid shadows of plum and currant, silhouetted by a giggle of tartness and buoyant tannins. If you can pull yourself away from it long enough to eat something, pair it with any kind of aged cheese, a cold spicy lentil salad, or the mock duck muffuletta from Pizza Luce.

Savuto Odoardi - Calabria (~$16)
A true classic, wine from the Savuto valley in Calabria was a favorite of Roman historian Pliny, the guy who first said "in vino veritas"... over 2000 years ago. He had good taste. A magnificent blend of five local grape varietals which have been grown in the valley since well before Pliny's day, this bottle draws you in with the seductive promise of chocolate-covered cherries, the pinnacle of civilization. But teasing notes of cassis, licorice, and tobacco roil hazily over gravelly limestone, plucking at primal connections to the collective unconscious. Think you can handle it? Tame it by pairing it with a big slab of meat grilled over open flame. Then go pound your chest and howl at the moon.

Top Tchotchke

Bravo announced new lines of Top Chef paraphernalia including knives and on-line cooking classes. They didn't mention any clothing lines, but I know someone who needs an "I <3 Fabio" t-shirt!

Boulder Farmers Market Fun

Technically, last week was the first week of the market. We did brave the snow and go, but we slept in and missed the three bunches of greens for sale. We walked away with half a loaf of bread, a chocolate croissant, and a greenhouse tomato. Never give a baby even one single bite of a chocolate croissant, no matter how hard he begs, puppy dog eyes, etc. Just don't do it. Jack ended up pretending to be a bulldozer the whole time, very crazy. Sugar high. Anyways, this week we got to the market at a respectable hour to meet our good friend Cari and apparently a whole lot grew in one week. We saw carrots, parsnips, onions, spinach, chard, kale, tomatoes, cucumbers, potatoes, squash, sunchokes, baby greens, arugula, and more. While, yes some stuff is from fall/winter, or a green house it was very cool to see almost all the booths up and running. Last week, was pretty sad and desolate. Spring is here baby!

There is always a lot to see at the market. Today, must have been big dog day. I am talking about huge dogs, big enough for children to ride. While, we saw several large dogs for Jack to play cowboy with we didn't manage to snag a photo. We did see some ferrets on leashes out for a walk.
Jack even decided to take a turn at making some music with some friends.

There is something for everyone at the market. Even the best hamburgers a guy could eat at eight o'clock in the morning, so good you'll eat two.

Here we come a-waffling*

In observance of yet another culinary holiday, Våffeldagen, aka International Waffle Day (March 25th), I made a variation of an old favorite last week – Mom’s gingerbread waffles. Some notes before we get into the good stuff: Våffeldagen does not originate in Belgium, as one might assume, but rather Sweden, where it heralds the arrival of spring and the Feast of the Annunciation. However, I imagine March 25th in Sweden might be about as spring-like as it has been here in Colorado, where this year the arrival of spring meant it was time to finally start acting like winter. This hearty warm breakfast made a great way to start a snowy day.

I haven't been much of a waffle maker myself, but I may become one after this – I very much appreciated how quick and easy it was, especially when you can do four waffles at a go with Michele’s Cuisinart waffle maker. The batch was done in two rounds - much faster than cooking your way through a batch of pancake batter.

Vegan Gingerbread Waffles

1 c flour
3/4 c spelt flour
4 tsp baking powder
1 1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp cardamom
1/4 tsp salt
1 1/3 c non-dairy milk of your choice (I used hemp)
1/2 c oil
1/3 c blackstrap molasses
1 tsp apple cider vinegar

Combine dry ingredients. Sifting will help prevent lumps. Add liquid ingredients and stir until smooth and just combined. Pour immediately into hot waffle iron and cook according to your iron’s directions (which may include non-stick spray, but ours worked fine without greasing). These waffles are a little more cake-like, or, well, gingerbread-y, than your traditional waffles, so don’t doubt that they are done even if they aren’t as crisp as you might expect.

I like to use blackstrap molasses for its intense flavor and nutrition – it is a good source of iron, calcium, and other minerals. You can substitute regular molasses for a lighter, sweeter waffle. You can also use whole wheat flour instead of the spelt if you prefer.

Possible inclusions or toppings are chopped pecans, candied ginger, and dried cranberries. I like to top my gingerbread with apple sauce and Bird’s custard, which works well with the non-dairy milk of your choice. Maple syrup, or whipped cream and berries are always classic options, and we also tried out The Ginger People’s ginger syrup, which made for a tasty pairing. To give a nod to the Swedes on their Våffeldagen, try some Lingonberries, which can be found preserved in many grocery stores.

Makes 8 Belgian-style waffles, enough for 3-4 people - and as you can see, they were definitely kid-approved.

*Best Christmas special ever.

In search of a masculine apron

I haven't been able to post anything for two reasons.

1. I can't type.
2. I can't cook.

However, I found some of Quincey's food that he had missed and in exchange he agreed to type for me.

Hi, my name is Jack. At this point in my life, I am just a budding foodie, but that doesn't mean I don't have anything to contribute. Yes, it's true, sometimes I have a very limited palate, but sometimes I am ahead of my time. Like, today I decided to eat the rind of a lemon, pretty tasty. I managed to sneak in a couple of bites, before someone took it from me. Sigh.

Since everyone is always in the kitchen I find myself in there a lot, too. I love to climb up on the stool and supervise. Sometimes, I have been known to lend a helping hand. One of the biggest problems, while I like to wear an apron, is that I am stuck wearing this ridiculous apron. They try and tell me this is the most masculine apron in the house. Supposedly, it is red. I need a man's apron. Anyone know where I can get one, or have an old one? I mean come on, how is anyone going to take me seriously in this thing? My cooking tip in exchange for your help is: Dried fruit - chew well before swallowing. This is just the tip of the iceberg, I am full of helpful hints. You need me like I need a new apron. I am a man, I like trucks!

Hasta la Pasta!

Peanut Butter Jelly Time!

Today is National Peanut Butter and Jelly Day. With all of the peanut butter recalls, I have found myself enjoying SunButter, quite a bit. Which, is a totally amazing product made in good old North Dakota. For those of you with some sort of tie to ND, you should buy it and support a local business. Perhaps, others of you have found a new nut butter to replace good old peanut butter, almond or cashew? However, since it is National PB & J day, I think I will pull out the good old peanut butter. I am very excited because I have chokecherry jelly in the fridge, which is my favorite jelly to have with peanut butter. This particular jar, I had my mom send to me from the Fargo's Farmers Market, since chokecherry jelly/jam/syrup is very elusive and hard to find. So, how do you pb & j? Grape, strawberry, guava, raspberry, creamy, crunchy?