gluten free Archives | Page 3 of 23

Chef Kerstin Bellah’s Paleo Cacao Nib Cookies

August 23, 2015 by Kristin

The first time I met Kerstin, she was piping something, perfectly, in the St. Philip kitchen. She asked if I wanted to try what she was making and I responded that I couldn’t, that I wasn’t eating dairy or gluten. And with her head down, intently making the most uniform desserts you could possibly imagine, she said she didn’t either. I walked away {more than} a bit confused. Shortly after, my construction focus switched from St. Philip to Uchi Dallas. And that was that.

What feels like tens of years {but was actually only one year} later, we connected on Facebook after I photographed food for Juniper, a soon-to-be-open Austin restaurant where Kerstin is heading up pastry. And when I saw this picture of paleo cacao nib cookies on my newsfeed, the chain of thought went something like pretty cookies! -> paleo cookies? -> how can paleo cookies look so much like fancy pants bakery cookies? -> oh, they’re Kerstin’s cookies -> Kerstin is a pastry superhero -> I want to make fancy pants superhero paleo cookies -> I wonder if she’ll share the recipe?.

I “liked” the photo and sent an inquiring message, not knowing how receptive she’d be to sharing. And before another thought entered my busy bee brain, she replied that sharing the recipe would be awesome and she’d send the recipe over as soon as she got home.

To say I’ve been looking forward to baking these cookies all week is the most giant of understatements. After sixty-ish weekly Dallas trips and the recent flood of weekend getaways, my body is in major need of the good for you stuff. And as I get back on the gluten-free, dairy-free train, I’m so thankful to know that these delish cookies will have my back, keeping me company when temptation is near.

Thank you, Kerstin, for allowing me to share this recipe with the FoodFash world!

P.S. I used carob chips instead of cacao nibs because.. accident.

Array

Strawberry, Raspberry & Fig Skillet Crumble

August 9, 2015 by Kristin

One of the major downsides of traditional cast iron pans {other than, but related to, how difficult they are to clean} is how you have to commit to savory cooking. I’m never able to get them clean enough after searing steaks, cooking bacon, or grilling veggies to use them for sweets. For this reason alone, I’ve never experimented with skillet desserts.

When I received the enameled cast iron pan pictured below, I immediately thought of how perfectly over-medium eggs would cook in this non-stick, high-heat resistant pan. And after I scooped out my eggs {and a few turkey sausage links}, the pan cleaned up so easily that a skillet dessert seemed like the next logical use.

A skillet dessert with strawberries, raspberries, and figs topped with a brown sugar and almond crumble came to mind. And even though I couldn’t wait the 30 or so minutes to let it cool before digging in and taking pictures, it turned out better than I could have ever imaged. Topped with vanilla bean ice cream, I’d take this crumble over pie any day!

If you’re interested in winning an enameled cast iron pan of your own, the giveaway for this pan is open for another two days!

Recipe below adapted from this recipe and this recipe.

Array

Pineapple Wrapped Halibut & Chipotle Peppers

July 26, 2015 by Kristin

Twice this week and probably eighteen times this year, the same gentleman in the Whole Foods seafood department has helped me with a seafood selection. I walked away today feeling ridiculous that I don’t know his name. Next time I’ll be in less of a hurry and will take the time to ask. Especially since he took the time to inspire this dish.

The pre-made pineapple wrapped fish at Whole Foods has always caught my attention. But since I have an aversion to pre-prepared things, I insisted on making my own. When I told Mr. Whole Foods Seafood Man {wouldn’t it be so much easier if I knew his name?} about my plan, he, with excitement, said that if I was going to make my own I should definitely use chipotle peppers because chipotle and pineapple are meant for one another.

He was right. I was surprised by how much chipotle and pineapple flavor the fish soaked up while broiling. But I wasn’t surprised at how well sweet pineapple and spicy, smoky chipotle paired. It was so delicious I ate both pieces. In one sitting.

Array

Chilled Charred Pepper & Sweet Corn Soup

July 15, 2015 by Kristin

Today was the first noticeably scorching hot day this summer. As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash. I thought “yikes!”. And then I thought about soup. Confused, I redeemed myself {to myself} with ideas of chilled soup. Because chilled soup in 101 degree weather makes sense.

A few minutes after arriving home, I had my mind set on this soup. But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd. The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim. And I didn’t feel much like roasting beets anyway..

But what I did feel like doing was setting cutesy bell peppers on fire. And then putting all of the lovely bits of char into a {coconut} cream-based soup.

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers. And even more so, I appreciated how creamy this soup was, naturally, without cream.

Array

« Previous Page