Here is a long-awaited story of creation: my quest to build a gluten-free sourdough starter.
It began in my kitchen at home after I had discovered a gluten-free English muffin recipe and was intrigued by the thought of using sourdough starter.
posts tagged ‘blueberry’
Gluten-Free Sourdough Starter: a four-day culture shock
August 20th, 2012 by
Recipe: Gluten-Free Sourdough Starter
Blueberry Hand Pies: give this dough a hand
August 10th, 2012 by
Recipe: Blueberry hand pies
In these hazy days of summer, early morning and late evening seems to be the only times we can get outside to sit on our deck. Our house faces east and as soon as the sun is up, we’re enveloped for the rest of the day. I ADORE the pure, bright sunshine, but…
Lemon-Blueberry Pancakes: blues you can use
July 6th, 2012 by
Every time I see a picture of pancakes, I want to drop everything, run into the kitchen, and whip myself up a quick plateful.
So why is it that I only make pancakes about once a year – if that?
There’s nothing so compelling as a hot-off-the-griddle pancake, spread with soft butter and drizzled with thick, dark Grade B maple syrup.
Or, in the case of the pancakes pictured above: tangy-sweet lemon syrup.
So what stops me from making pancakes?
Blueberry Scones: American makeover for a British classic
February 20th, 2012 by
Recipe: Blueberry Scones
Have you ever made scones?
If so, you realize an American-style scone is simply a gussied-up biscuit.
More sugar. More fat. And certainly more add-ins – like dried cherries, and chocolate chips, and pecans…
More is just enough. It’s the American way!
Blueberry Breakfast Cake: comfort me with berries…
August 9th, 2011 by
Recipe: Blueberry Breakfast Cake
Custard pie. Noodle kugel. Rice pudding. Hot milk cake.
What do all of these foods have in common?
Comfort, right? While perhaps not at the top of your culinary Hit Parade, they’re easy to eat.
Plus, they make you feel all warm and fuzzy inside.
Comfort food is, perhaps, best characterized by what it’s NOT:
Assertively flavored. Crusty. Blazing hot, nor icy cold.
Fusion.
Gluten-Free Fruit Muffins with Streusel Topping: a taste of summer
August 4th, 2011 by
What IS it about warm streusel atop a muffin or coffeecake?
Is it the butter… the aroma of cinnamon… the slight crunch and deep flavor of just slightly caramelized sugar?
All three, I’d say.
The best part about many a coffeecake is when a few squares have been cut and served, and you press your finger over the streusel scattered in the bottom of the pan, and furtively bring it to your mouth…
Not-so-humble pie: Bumbleberry is a berry-lover’s dream
May 29th, 2011 by
Recipe: Bumbleberry Pie
You know what the problem with this pie is?
My photos don’t do it justice.
If you like berry pie (though amazingly, there are those who don’t), this is the best gosh-darned dessert you’ll ever taste: à la mode, dans la bouche.
Dante’s Blueberry Bread: It’s a winner!
September 22nd, 2010 by
Recipe: Dante’s Blueberry Bread
Pamplona Spain is famous for it’s running of the bulls each spring, an event for the brave and fleet of foot. For those of us less swift and more laid back, Brattleboro Vermont offers …
Do the ’wave! Fast & easy blueberry bread pudding
July 30th, 2010 by
Ah, fast and easy – two of my favorite words!
Especially in the heart of summer, when there are a million things to do outside.
Like mow the lawn, take a bike ride, or simply sit on the deck with a cold drink and some homemade salsa and chips.
And then, there’s berry picking. This is the time of year when raspberries and blueberries and blackberries, some growing wild, some at the local farm, await my arrival, bowl in hand.
Mama needs a new pair of choux: Whole Grain Profiteroles with Blueberry Cream Pie Ice Cream
May 21st, 2010 by
Shoe paste? Pat a shoe? What the heck are these people talking about?
Profitawho? Profitawhat? Come on now, stop speaking nonsense and tell me what I need to know. Can I make it, can I eat it, and does it taste good? Well, I’m here to tell you …