so, you may have noticed that I’ve not been posting for a while. recently, i’ve been consumed with some health concerns, but i’m on the mend and it’s time to get back to cooking and blogging.
going forward, you will also notice some “subtle” changes to the content. the focus will still be gluten free, but I’m inching toward lighter, less carb heavy fare, with less saturated fats. don’t panic, i plan to keep things fun and flavorful. Continue reading
i overbought veggies this week and was worried that i wouldn’t get to everything in time, so i figured i could just start roasting stuff and then use it over the weekend. roasting stuff started to get boring and by the time i dug a head of cauliflower out of the back of the crisper, i really wanted to do something different. Continue reading
so far, i’ve been very pleased with the versatility of the ciabatta bread dough recipe, i posted a couple of weeks ago. this weekend, i used it to make two types of focaccia. it’s pretty simple just follow the ciabatta recipe in the link right through to the step of putting it into the pan and for the amount of dough in the recipe you can use a quarter sheet pan or two eighth sized sheet pans (sometimes called mini-sheet pans).
Posted in Uncategorized
- Tagged bacon, bacon fat, bread, ciabatta, ciabatta bread dough recipe, ciabatta recipe, cup4cup, focaccia, fresh mozzarella cheese, gluten free, gluten free flour, pecorino romano, rosemary, steambath, yeast, yeast bread
as promised, i went back and tinkered with the ciabatta recipe to see if i could make a dough that could hold it’s shape on a silpat or parchment, but would also keep the nice rise. here’s the dough before and after the rise:
i succeeded in keeping the rise, but i lost the air pockets that make a ciabatta, a ciabatta. 😦 Continue reading
I’m not sure what prompted it, but I had a major hankering for some crusty chewy bread today and I had an idea about getting a gluten free bread to rise into something airy, that would also have a crisp crust. Continue reading
Thanks everyone for your votes and support in the Fonseca BIN 27 Cookie Rumble 2013! The cookies finished in a respectable 4th place out of approximately 150 entries in the popular vote. Not bad for gluten free cookie in a mainstream cookie contest. My friend Grant finished in second place with his lovely Point Reyes Port Cakes and I suggest you check out his recipe.
Now, we wait to see what happens in the judges vote. As promised, I’ve posted the “Tipsy Cranberry Almond Shorties” recipe,
I am so grateful for and really sincerely appreciate every like and vote that was cast for my cookie, in this contest. Continue reading
Posted in dessert, Uncategorized
- Tagged almond, almond flour, butter, butter cookies, cookies, cranberry, cranberry almond, cup4cup, dessert, gluten free, gluten free flour, port, shortbread, vanilla bean paste