potato mushroom pierogi

leftovers again? i had dough leftover from the knishes and decided that pierogi would be the perfect snack on a holiday afternoon. pierogi are dumplings, just circles of dough filled with goodness.you can fill them with potatoes or cheese or veggies or fruit and various combos of those ingredients. the quest for dumplings continues..

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potato knishes

i got some take out thai food the other day that came with complimentary dumplings. oh man, was i ever tortured by the concept of free dumplings, that i couldn’t eat. this has made me obsessed with the idea of making gluten free dough wrappers and skins and dumplings large and small. IMG_2717IMG_2718IMG_2720 some potatoes in the larder about to sprout, meant that i would start my quest with knishes. IMG_2723  Continue reading

secret chocolate s’mores

sometimes wonderful things happen purely by accident. i left the extra dough from the hot cocoa cookies in the fridge and when i went back to make another batch the dough was too firm to scoop, even after sitting out for a bit on my kitchen counter.

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hot cocoa cookies with mini marshmallow bits

last week, i discovered that there exists, in the world, mini marshmallow bits exactly like the kind that you find in breakfast cereal, but without the cereal! they come in flavors like vanilla, chocolate, strawberry and peppermint. i became obsessed and tracked them down on line.

i bought chocolate and vanilla. IMG_2347 Continue reading

olive oil pastry dough

Olive Oil Pastry Dough

Ingredients

1 large egg yolk

1/2 cup (100 ml) cold water

1/2 cup (100 ml) extra-virgin olive oil

1 teaspoon (8 g) fine sea salt

2 cups (256 g) Cup4Cup gluten free flour blend

Method

  1. Beat together the egg yolk, cold water, olive oil, and salt. Place the flour in a mixing bowl or directly on a clean work surface (I use a glass bowl or a silpat) and make a well in the center. Pour the egg and water mixture into the well. Using your fingertips mix until you have a firm dough (if the dough is too dry, the leftover white can be added).
  2. Knead the dough until it comes together and is smooth. It should not be sticky. Cover and let rest for 2 hours in the refrigerator (this will give the flour a chance to absorb the liquid).
  3. When rolling out this dough it’s going to be a little oily, so lightly flour your dough and your rolling pin and roll out on parchment or a silpat, if possible. If the dough breaks, it’s easily patched together, so don’t worry.

Notes: This dough works best for savory dishes due to the strong flavor of the extra virgin oil. For tarts, I tend to roll the dough about 1/8 inch thick for something more tart tatin like or a blind baked pastry base, I tend to go with ¼ inch thickness.  If blind baking I find that a quick bake (about 8 minutes) in a 400 degree oven allows the dough to keep its shape and not spread too much.

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mushroom tart

it was time to clean out the fridge before it’d be too late to save some of the produce, that i never got to during the week. my cat is still at the pet hospital, but making some progress in her recovery and may get to come home soon. that has made me feel so much better and less distracted. the day before, i’d made an olive oil pastry dough,

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crack n cheese

still waiting for medical updates on my poor sweet kitteh Callie and looking for comfort, wherever i can find it. i want to thank all of our dear friends who have been so very kind and supportive, as we wait to see if she’ll recover.

callie reclining Continue reading