Wednesday, June 30, 2010

Anise Scented Chocolate Pavlova with Marcarpone Chocolate Mousse and Smoked Cherry



We have finally returned from our travels and hope to post soon, but I am derelict in posting for Daring Baker's challenge this month. This post will be short and sweet as I am still digging out from post-travel backlogs...but

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

Wednesday, June 23, 2010

Gluten-Free Pretzel Ball Surprises




Jason had to train me to eat salt. I grew up without much salt, at his house it was a food group. But now I adore salty sweet combinations. Enter the soft pretzel. It was another treat I largely ignored as a kid (yes, along with the cinnamon rolls and s'mores I recently posted about). But now, I pass those mall pretzel stand and think...mmm...salt and cream cheese dip. I could go for that.


Saturday, June 19, 2010

Sunday Dinner, June 12, 2010

Before a vacation, we try to eat down the house. No buying special ingredients, especially anything that could go bad. Plus, all Jason wanted for Father's day is to not have our little apartment bursting at the seams. Well, with three boys we did the best we could...

So last week's Sunday dinner was again about using what we got, and nothing more. As always, if you would like more details, leave a comment or email us.

Of course, we are a bit belated in posting our Sunday dinner. After cooking the dinner, the boys and I took off and are now exploring the culinary delights of Idaho (OK not really, we are eating breakfast in our hotel room). We do hope to bring you some belated posts over the next couple of days.

Here is what we did with our CSA boxes from Two Small Farms, Frog Hollow, and Marin Sun Farms this week...


Monday, June 14, 2010

Black-bean chipotle layer "pate" with gluten free atole baguette: Daring Cooks June Challenge



The Daring Kitchen is making me nostalgic. People just keep throwing French food challenges my way, and I am forced to long for our short but magical days in the French Riviera. I used to love perusing the local food artisans; I would oogle the food, and I have to admit - this American loved pate. Unfortunately Jason doesn't feel the same way. So, when we got this months Daring Cook's challenge - I had a conundrum.

Saturday, June 12, 2010

Gooey Black Forest Bars


What happens when you try to bake with a headache? Well, gooey treats of course!

I had intended to make a bar cookie, with a crispy bottom but I was tired, and accidentally added 2 eggs instead of 1 egg yolk. Grrr...I realized right away what I had done, but couldn't do anything about it. So, I decided to go with it and see what would happen. And what did happen?

Wonderfully gooey black forest bars - like gooey sticky cake in bar form. The bottom is an almond flavored shortcake, soaked in sweetened condensed milk and baked until it is carmelized and sticky. It is topped with sweet-tart dried cherries and tender chocolate crumble.



Recipe

Base layer

1 1/4 cup GF flour
1/2 cup almond meal
1/2 t baking powder
1/2 t kosher salt
1/3 cup brown sugar
1/4 cup white sugar
2 eggs
1/2 cup butter
1 t almond extract

Mix flour and almond meal baking powder and salt and set aside. Cream sugar and butter. Add eggs one at a time, and mix until well blended. Add almond extract. Pat into a parchment lined 9 x 13 pan and bake at 350 for 20 minutes until light golden brown.

Chocolate crumble

1/4 cup cocoa powder
1/3 cup GF flour
1/2 cup sugar
2 T butter, softened
3 oz chopped dark chocolate (I used 54% dark), melted and cooled to room temperature.

Mix to together cocoa, flour and sugar. Cut in butter. Stir in melted chocolate and set aside.

Filling

1 can sweetened condensed milk
1 egg

Mix condensed milk and egg and set aside.

Assembling bar

After baking the base layer, pour on the filling, taking care to distribute evenly. Sprinkle on 1/2 cup of dried cherries. Place the crumble on in marble sized chunks (approximately).

Bake for 20-30 minutes at 350 until the bottom is golden and carmelized. Cool completely and cut into squares.

Monday, June 7, 2010

Gluten-free Finds: Stanford Celiac Conference


This post has a guest blogger. My eight year old son, Aaron. He also has Celiac, and while it is disappointing to him that he cannot eat all the same things as his peers, he also has a lot of options. There are so many things on the market now, and what isn't mommy often makes for him. Combined with his natural inclination toward critical tasting...well he is a born food critic. Aaron this week brings you his favorite items from the recent Celiac Conference...