link

http://www.skinnytaste.com/p/about-me.html

http://www.glutenfreegigi.com/essentials/substituting-gluten-free-flours-and-starches/


Chocolate:
http://www.marthastewart.com/1062594/chocolate-cheesecake
http://www.marthastewart.com/1067154/cakes-and-cupcakes

http://www.marthastewart.com/960888/chocolate-peanut-butter-cheesecake-chocolate-glaze

http://www.marthastewart.com/355090/black-and-white-cheesecake-squares


http://www.marthastewart.com/1062541/banana-bread

http://www.marthastewart.com/1067095/classic-recipes

4 Ingredient Grain-Free Thumbprint Cookies

 

 

4 Ingredient Grain-Free Thumbprint Cookies

Author: Gluten Free Gigi

Recipe type: Dessert, Cookie

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 24

 

This recipe is free from gluten, grains, dairy, soy, peanuts, tree nuts (coconut is not a tree nut, learn the science here), egg. For grain-free vanilla, use an alcohol-free version, such as Rodelle.

Ingredients

• 1 cup raw unsalted sunflower seeds (you could substitute an equal amount of nuts, if you prefer)
• ¼ cup coconut flour
• ¼ cup honey
• 6 Tablespoons coconut oil
• 1 teaspoon pure vanilla extract (if you prefer, use alcohol-free vanilla)
• Pinch of salt
• Jam of your choice

Instructions

1. Preheat your oven to 350F.
2. Line a baking sheet with parchment.
3. In your food processor, combine seeds and flour and process until seeds are broken down and mixture appears uniform.
4. Add honey, oil, vanilla and salt. Process until mixture forms a ball in the food processor. Stop processing and transfer the ball of dough to a bowl.
5. Make about 24 one-inch balls from the dough, rolling and pressing them in the palms of your hands, then place them 2 inches apart on your prepared cookie sheet.
6. Make an indentation in the center of each ball, then fill with about ¼ teaspoon of jam.
7. Bake 12-14 minutes, then remove from the oven to cool completely on the pan.
8. Cookies will be soft as soon as they are out of the oven, but will firm up as they cool.
9. Store leftovers at room temperature in a sealed container up to 3 days.

gluten-free-buckwheat-loaf-recipe

http://www.thebreadkitchen.com/recipes/gluten-free-buckwheat-loaf-recipe/

Make your own buckwheat bread (gluten-free)

Make your own buckwheat bread (gluten-free)

http://www.asiteaboutnothing.net/f_buckwheat-bread.html

In case you couldn't tell by my page about kasha, I love buckwheat! On this page, I share the recipe I use to bake buckwheat bread in the oven. It's dead simple. It makes a loaf that's about three pounds (1.4 kgs). In the temperate climate of the South Island of New Zealand, the loaf keeps for about a week.

This bread is really dense, so you can cut very thin slices. It's wonderful with salty foods, such as Pecorino (an Italian sheep's cheese). It's also wonderful with sweet foods, such as fig jam. That makes sense, because the buckwheat crepes of Brittany also go well with either savory or sweet toppings.

A Gluten-Free Bread
Buckwheat is gluten-free. So are oats, sunflower seeds, flax seeds, sesame, baker's yeast, raw sugar, sea salt and water. This makes this buckwheat bread gluten-free.

Ingredients for your Buckwheat Bread

The ingredients are listed in the order they are used.

½ teaspoon baker's yeast
2 heaped teaspoons raw sugar
1 cup lukewarm water

3½ cups buckwheat flour (preferably organic)
1 cup oats (quick oats, large oats or a mixture of both)

1¼ cups seeds: ¾ cup sunflower, ¼ cup flax, ¼ cup sesame
1 teaspoon fine sea salt
1¾ cup water

Gear you will need

A measuring cup (or two)
Measuring spoons (optional but recommended for precise, repplicable dosage)
A wooden spatula
A silicone spatula
A large bowl to mix the ingredients
A large bread pan
Baking paper (you can reuse it for three or four bakes)
A knife
A wire rack

First Phase: Making your Buckwheat Bread Dough

In the bowl, using the wooden spatula, mix the yeast, sugar and lukewarm water. Add all the other ingredients (don't bother mixing after adding each ingredient), then mix everything using the wooden spatula. The mixture should feel more sticky than wet. If for some reason the mixture is too dry (which can happen depending on the origin of the ingredients), add water, only a little at a time. Using the silicone spatula, scrape the dough that's trying to escape up the sides of the bowl back down with the rest of the dough.

Drape a towel over the bowl, put the bowl in a warm space (perhaps on a shelf near your hot water heater), and let the dough rise for six to eight hours. That's the official resting time, but I've baked this bread after five hours, and also after letting it sit overnight for over twelve hours. It was fine.

Second Phase: Baking your Buckwheat Bread

Preheat your oven to 190°C (375°F). Line the bread pan with baking paper. With the spatula, "punch down" the dough to release gases. Scoop it all up into the pan, using the silicone spatula to get the last shreds out. With the wooden spatula, press the dough evenly into the tin, especially into the corners. Using the knife, flatten the surface and shape the bread until it pleases you. You can make some plunge cuts in the dough (halfway down into the pan) to decorate the bread and force it to break in chosen places. Bake on 190°C (375°F) for one hour and five minutes. Every oven is different, so one hour might be enough for you. To be sure the bake is complete, dip a knife in the bread. If it comes up wet, continue to bake a little while longer. (A small smudge of dough is fine.)

 

Remove the bread from the baking pan and let it cool on the wire rack. For a finishing touch, you may want to sprinkle a little flour on the bread.

Let me know how you like it! And please share your variations (there's a form below).

If you've enjoyed this recipe, you might love the book linked in the left column. It's about clean food and full of addictive recipes that are easy to cook. And between the recipes, it's a travel book with a great story.

linki

http://www.marthastewart.com/1067095/classic-recipes

http://brooklynbrewshop.com/themash/recipe-beer-bacon-brittle/

http://www.theculinaryenthusiast.com/2011/05/23/beer-brittle/

http://burprecipes.blogspot.com/2013/04/bacon-beer-brittle.html

Green Tea Walnuts

By ieatthepeach

Food52 Editors' Comments: WHO: Ieatthepeach cooks, eats, and writes out of San Francisco. WHAT: A snack to munch on until the ball drops this New Year's. HOW: Coat walnuts in a mixture of egg whites and water, season with Japanese green tea powder, sugar, and salt, and bake until brown and glistening. WHY WE LOVE IT: These walnuts, with a flavor more complex than your run-of-the-mill candied nuts, are not too-sweet -- and that means you can eat more of them without getting bored. The green tea powder provides pleasantly bitter notes, and next time we make it, we'll experiment with adding an additional tablespoon or two of matcha for a bigger jolt.

Walking through the San Francisco Ferry Building one day, I saw a sign outside the Imperial Tea Court advertising "green tea walnuts." They were, unfortunately, sold out, but I had a tin of matcha (Japanese green tea powder) at home and I started scheming to make them myself. These are crunchy, rich, bittersweet, and quite sophisticated. The sugar here is an imprecise measurement, so feel free to adjust it up or down depending on how sweet or bitter you want your nuts to be.

Makes about 4 cups

• 3/4 cups raw (demerara/turbinado) sugar, or to taste
• 1 tablespoon matcha (unsweetened green tea powder)
• 1/4 teaspoon fine sea salt
• 1 large egg white, at room temperature
• 1 tablespoon water
• 1 pound (about 4 cups) raw walnut halves

1. Preheat the oven to 300º F and line a baking sheet with parchment paper. In a small bowl, whisk together sugar, matcha, and salt. Set aside.
2. In a large mixing bowl, whisk together egg white and water until thick and foamy but not stiff. Add nuts and stir to coat evenly. Sprinkle the sugar mixture over the nuts, and toss again until evenly coated.
3. Spread the nuts in a single layer on the baking sheet. Bake, stirring every 10 minutes or so, for about 30 minutes, or until the nuts are deeply browned and just dry to the touch. Remove from the oven and let cool completely on the baking sheet.
4. Once the nuts are cooled, go through and break up any stuck-together clumps. Transfer to an airtight container and store at room temperature for up to 2 weeks.

Red Wine Chocolate Truffles

Red Wine Chocolate Truffles
Yields 30-40 truffles
8 ounces (225 grams) high quality semi-sweet or bittersweet chocolate, finely chopped
1/2 (120 ml) cup dry, red wine (I used a Merlot)
2 tablespoons (30 grams) butter, melted
1/2 cup (40 grams) cocoa powder
Place the finely chopped chocolate in a small bowl. Set aside.
In a small saucepan, bring the wine to a boil over medium-high. Remove from heat and pour wine over the chocolate. Let stand for 5 minutes to fully melt the chocolate. Stir until the chocolate has completely melted and is silky smooth. Stir in the melted butter.
Allow the chocolate to rest until it begins to firm up, about 30 to 45 minutes. Stir every 5 to 10 minutes. If the chocolate gets too hard, melt over a double boiler and repeat the cooling process. (Do not refrigerate or freeze the chocolate to shorten the cooling time. This will only result in truffles with an uneven texture.)
Place the cocoa powder in a small bowl. Using a spoon, pick up anywhere from a teaspoon to a tablespoon of chocolate (the amount will depend on how large you want your truffles) and roll it between your palms until it forms a sphere. Roll the truffle in the cocoa powder until it is completely covered. Place the truffle in a fine mesh strainer and shake to remove the excess cocoa powder. Set on a baking sheet to firm up.
Store in an airtight container at room temperature for 1 week (or in the refrigerator for up to 2-3 weeks). Bring the truffles back up to room temperature before serving. If the truffles have absorbed the cocoa powder, you can re-roll them before serving to give a more polished appearance (in fact, I suggest this for the best results).

http://www.pastryaffair.com/blog/red-wine-chocolate-truffles.html

3x hangover recepies

Brussels Sprout and Chorizo Beer Hash

By Brussels Sprouts for Breakfast
Food52 Editors' Comments: I will admit, Brussels Sprouts for Breakfast’s Brussels Sprout and Chorizo Beer Hash had me at … Chorizo Beer Hash. What else could make my husband, sprout-hater (not just those from Brussels), willingly try something from his I-don’t-eat-that list? This is one of those recipes that you just know will be good; after all, what’s not to love about a dish that brings together salty, spicy chorizo, caramelized Brussels sprout, potato hash, a refreshing lager and velvety runny eggs? In fact, this is a recipe every cook should have in their back pocket, especially around the holidays, when Brussels sprout haters refuse them at dinner, only to love them in the morning.
I know it sounds absurd, but despite the fact that my "pen name" is Brussels Sprouts for Breakfast, I had never actually made Brussels sprouts for breakfast. When I met Merrill on her tour stop in Chicago, her (and many others') natural question was, "Well do you make Brussels sprouts for breakfast?" I sound like a real dummy when I have to say no all the time. It's just a cool name. Anyhow, after much internal debate on how to debut Brussels sprouts for breakfast, I came up with a hash. Brussels, chorizo, blue potatoes, and beer! The beer was a last minute addition to the dish to de-glaze the bottom of that pan. Oh, what a mighty fine addition that was. So here you have it folks, Brussels Sprouts for Breakfast! This recipe can easily be doubled if making breakfast for family over the holidays!
Serves 4

• 1 pound Brussels sprouts (outside leaves removed)
• 3 Chorizo links, outer casing removed and crumbled (can also use dried)
• 1 cup beer (I used Great Lakes Dortmunder)
• 4 Large eggs
• 4 Medium blue or red potatoes, halved
• 1 Shallot, diced
• 3 Cloves garlic, minced
• Olive oil
• Salt and pepper
  

1. Bring 2 medium pots of salted water to a boil. Toss your whole Brussels sprouts into one for 5 minutes. Toss your potatoes into the other for 10. Drain both.
2. In a large sauté pan with high sides, heat olive oil over medium high heat. Add chorizo and cook for about 5 minutes. Add the garlic and shallots and cook for 3 minutes. Add a bit of salt and pepper.
3. Trim the bottom of the Brussels sprouts and cut in half. Add your Brussels sprouts to the pan with the chorizo and cook for about 7 minutes, until they have started to brown. Note that the bottom of your pan will start to build a bit of a crust. Worry not: you will de-glaze it with the beer shortly.
4. Peel the skin off the potatoes, and cut into 1 inch cubes. Toss into the pan after the brussels sprouts have browned. Add a little more salt and pepper to the dish. De-glaze the bottom of the pan with the beer. Let the potatoes cook for about 5 minutes, until they start to brown a little bit. Add more beer if necessary to make sure you get all the flavors off the bottom of the pan.
5. Cook your eggs in butter with a dash of salt in a separate pan, for about 2-3 minutes, just until the egg white is no longer runny, but the yolk still is.
6. Serve the egg over the hash while both are still piping hot! Enjoy.
   

Savory Gruyère Stuffed French Toast

By Margy@hidethecheese
Food52 Editors' Comments: WHO: Margy@hidethecheese is an attorney from Maryland. WHAT: A savory, oozy, gruyere-y French toast, topped with mushrooms. HOW: Saute mushrooms with garlic, port, and thyme. Stuff bread with gruyere; soak in milk and eggs. Sear the bread, top with mushrooms, devour, and then go back to sleep. WHY WE LOVE IT: This salty and protein-rich toast hits a lot of breakfast high points. There's nothing quite like cutting into your French toast and finding a gooey, melty cheese interior -- margy@hidethecheese really lives up to her name. We'd gladly eat this for dinner, too.
This savory French toast gets the whole breakfast -- eggs, cheese, toast -- into one dish. It would be excellent for a leisurely holiday breakfast or brunch.
Serves 4

• 1 tablespoon canola oil
• 1 tablespoon butter, plus more for frying
• 1 pound crimini mushrooms, sliced
• 3 garlic cloves, smashed and peeled
• 1/2 teaspoon salt, divided
• a few grinds of fresh pepper
• 1 teaspoon fresh thyme, minced
• 2 tablespoons port or sherry
• 1 loaf unsliced challah bread
• 3/4 pounds Gruyère, sliced
• 6 eggs
• 1 1/2 cup whole milk
• 1 teaspoon minced sage
  

1. Heat the butter and canola oil in a large sauté pan over medium high heat. Add the mushrooms and garlic. Turn the mushrooms but let them sit for a minute or two between stirs so that they brown. Sauté until they are tender and golden brown, about 10 minutes. Add the thyme, port, 1/4 teaspoon of salt, and some pepper and cook for another minute until the liquid has thickened. If you don't like the strong taste of garlic, remove the cloves from the pan. Set aside.
2. While the mushrooms are cooking, prepare the bread. Cut the loaf into 1-inch thick slices. Cut each slice again in the same direction, leaving one side intact. Lay a few slices of Gruyère inside the bread in a single layer.
3. Mix the eggs, milk, sage, remaining salt and a few more grinds of pepper in a large shallow bowl. Add the bread slices and let them sit for about 2 minutes on one side. Check the bread a few times while it is soaking. It should soak through, but you don't want it to get too soft or it will fall apart as you lift it. Turn and let the bread sit for about another 2 minutes on the other side. Both sides should be completely covered in the egg mixture.
4. Heat a large skillet or griddle over medium heat and add enough butter to generously coat the pan. Cook the French toast until it is golden brown and the cheese has melted, about 5 minutes on each side. Resist the temptation to turn the heat up to cook it faster because patience will get you a melted cheese center.
5. Serve 1 slice on each plate topped with mushrooms. Pass the extras at the table.
   

Rhonda's Spaghetti with Fried Eggs and Pangritata for One

By Rhonda35
In his book, Naples at Table, Arthur Schwartz introduced me to the simple delights of pasta cooked with fried eggs. Living alone overseas while my husband was deployed with the USAF, I became a bit obsessed with this dish - to the point where my sister, Amanda, thought she might have to run an intervention! Ten years later, I have added to and changed this recipe to fit my own tastes. I just love this dish – the yolks coat the pasta and the whites provide little puffs of yumminess throughout this peppery, garlicky dish. The pangritata tops it all off by adding bits of crunch and bright bursts of lemon and rosemary. I usually make a big batch of the pangritata and store it in my fridge – it is great on so many things – I use it to top fish, other pasta dishes, warm mushroom salads, etc. Not only is this recipe dead easy to make, it is cheap and delicious!
Serves One Pangritata:

• 2 tablespoons olive oil
• 1/3 cup fresh or stale coarse breadcrumbs
• 2 teaspoons minced fresh rosemary leaves
• zest from half a lemon
  

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
3. Add the rosemary, immediately remove from heat and allow to cool.
4. Mix in lemon zest and set aside.
   

Spaghetti and Eggs:

• 4 ounces spaghetti
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 2 large eggs
• 2 tablespoons chopped Italian parsley
• 1 teaspoon small capers, drained
• freshly ground black pepper, to taste
• 1/4 cup grated Pecorino Romano cheese
  

1. Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)
2. Wipe out the skillet from the pangritata, add 1 T olive oil and 1 T butter and melt together over medium heat.
3. Add the garlic and immediately break the eggs into the skillet.
4. If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny.
5. Drain the pasta well, reserving ½ c of the cooking liquid.
6. Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
7. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.
8. Pour yourself a glass of wine and enjoy!