All posts filed under: EAT

Tomato Parmesan Bisque

So I keep using the word “bisque” for this soup… turns out? It doesn’t mean what I think it means. Bisque Definition:  A bisque is a rich, creamy soup made with shellfish — specifically, bisque is traditionally made with the puréed meat of crustaceans, including lobster, crab, shrimp or crayfish.  (Source) Whomp, whomp… you are wrong. Oh wait!: Additionally, although a classic bisque is made only with shellfish, some thick soups made with vegetables, poultry or meat are sometimes referred to as bisques. Boom. I’m NOT wrong. Or at least, not more wrong than EVERYONE ON GOOGLE. Ok, I’ll admit it. I spent way too much time trying to prove I’m right. To who? I’m guessing you guys don’t really care. At all. Where’s the damn recipe? Before you do anything, turn your oven on to 400 degrees. Start by roasting your garlic. You’ll need one head for the soup, and maybe a second one just for eating. (If eating a head of roasted garlic is wrong, I don’t want to be right.) Chop off the top …

Crispy Buttermilk Fried Chicken {Gluten Free}

One of the coolest developments in the Fenway neighborhood in recent years is the transformation of the park into a concert venue for a few select shows during the summer, and this summer is no exception. Billy Joel and Zac Brown took over the field for 3 incredible shows this past weekend, and the roommate and I got to enjoy a lovely evening of friends, food and music, all in our backyard. If you’re familiar with Zac Brown Band, then you already know where the inspiration to make fried chicken came from, but along with the obvious, it just seemed like an appropriate summer meal.  Oh and we had attended a food festival earlier in the day that was serving up gluten-UNfriendly double fried Korean chicken wings that smelled like Heaven. This was the inevitable. I embraced it. Amazingly, I haven’t even tried fried chicken since going gluten free, which was 3 years ago last week. I’m not sure why but probably reasons including but not limited to: 1) The mess of butchering a chicken. 2) …

Chocolate Covered Tuxedo Strawberries

If you’re between the ages of 22 and maybe forever (at 29 the trend is going strong) summertime might as well be called Wedding Season. I happen to love weddings, am from a family that is in the industry, and have the fun and exciting project of planning my own celebration to happen at the end of this summer.  Last weekend, part of planning meant heading out west to be part of their annual menu tasting where they invite all the couples that have booked the venue for the summer to try their food offerings and design their event menu.  After hearing of this annual kick off party at the beginning of each summer for the last several years, it was a great treat to get to be a part of it from the ‘bride’ side of the conversation. Of course, you didn’t think I was just there to sit pretty at a table did you? (Ok, maybe I did once the meal started). While there’s an incredibly talented and efficient staff that did the majority …

Individual Caramel Apple Pies with {Gluten Free} Cheddar Crust

Pies. Turnovers. Empanadas. Apple Pie Hot Pockets? I don’t really know what I should call these, but they’re delicious and made everything about this rainy Sunday a little sweeter.  I wanted to bake something today and I let the two very sad, almost expired apples sitting on my shelf be my guide.  I didn’t have enough for a full pie (nor do I need a full pie calling to me from the fridge for the next few days) so I went with something that would have cute, individual servings.  The caramel sauce is on the sweet side, while the crust is on the savory side and filling is a little tart; A blend of flavors that totally worked.  I feel so smart. Apple Pie Filling 2 Apples, peeled sliced and cored 2 Tbs Sugar 1 tsp Cinnamon 1 tsp Nutmeg 2 Tbs Cointreau 1 Tbs Lemon Juice 1 Tbs Corn Starch or Tapioca Starch Crust Dough 2 Eggs ½ tsp Salt 2 Cups Finely Shredded Cheddar Cheese 1 Cup Tapioca Starch 1 T Baking Powder …

Homemade Caramel Sauce

Have you made this yet? It’s so easy!  Four ingredients: 1/2 Cup Heavy Cream 1/4 Cup Brown Sugar 1/4 Cup Butter 2 tsp Vanilla Extract   Use a 2:1 ratio on the sugar to the cream and butter. So 2 Cups Sugar = 1 Cup Cream = 1 Stick Butter.  I didn’t need this much, so I used 1/2 Cup Sugar = 1/4 Cup Cream = 1/4 Stick Butter.  Vanilla is optional, add about 1 tsp per 1/2 cup sugar if you like. This sounds like a math problem, I know. Just use the lesser ratios if you’re making it for 4-6 servings, and the higher ratios if you have a large group or want lots of leftovers. Put everything in a pan and cook over medium heat until it begins to thicken – about 6-8 minutes. Transfer to a container to cool, where it will continue to thicken. If it gets too thick? Just warm it back up! That’s it. Really! Make it often and impress your friends.

Mushroom, Goat Cheese & Arugula Pizza with Cheesy {Gluten Free} Crust

About 9 months ago, I thought I had come close to perfecting the art of gluten free pizza.  It was definitely a strong start, and the recipe, with minimal modification, has been my go-to since originally constructing it.  I knew even at the time it might need some modification, and it’s still one to keep in the repertoire, but I’m here to tell you – I’ve created something even better! The roommate and I were having our Fantasy Baseball draft last night and the occasion called for pizza and beer. (Ok, I try to argue that most any day calls for pizza and beer.)  Feeling the need to switch it up, I decided not only was I going to try to make a lighter, healthier pizza for myself, but I was going to try to continue my quest to the perfect crust with a new experiment. Pizza Crust. Bread. They’re in the same family, and the recipes are often very close relatives.  What is the best bread I’ve made? Oh yes, my Against The Grain …

Apple Pecan Muffins {Gluten Free}

I’m over winter. Over it. Done. While I don’t want to rush through spring and summer, right now, in a perfect world, I’m dreaming of fall. The weather in Boston is perfect, wedding planning will be over, pumpkin spice lattes will abound; It’s simply my favorite time of year.  This week I felt like making something that, even for a bite, would take me to late September. The muffins you’re about to experience are a miracle in gluten free cooking. Super moist (as much as I hate that word, it’s the only one to do their texture justice), hearty, fruity, and – amazingly – low fat. I adapted these from a fellow Boston Blogger over at Live, Laugh, Cooking. She makes awesome food and you should check out some of her recipes.  While these weren’t gluten free, and originally used 1/3 cup of butter (which was probably unbelievably good), they took some modifications to be more in line with my current eating habits. INGREDIENTS 1/3 Cup Pecans, chopped 1 Cup Apples, finely chopped 1 /3 Cup Apple Sauce …