Posts tagged as:

gluten-free

Aloo Gobi

March 7, 2010
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Aloo Gobi is a Punjabi classic made with potatoes (aloo) and cauliflower (gobi). These humble vegetables may not sound like much, but they happen to be the perfect cavas to paint on the vibrant flavours of ginger, garlic, onions and cumin. The turmeric does it’s part by imparting a golden saffron hue that makes [...]

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Black Truffle & Cheese Grits

February 21, 2010
Black truffle and cheese grits

On Valentine’s Day, I woke up in a panic, realizing that I hadn’t planned anything for breakfast! Thankfully, I was the first one up, and quietly tip-toed out of bed, and around the squeaky floorboard to the kitchen. Still a bit groggy from a late night, I opened the fridge and welcomed the blast of [...]

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Red Bean Pudding with Blueberry Sauce

May 11, 2009
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This vegan “panna cotta” was inspired by a recent dinner at Kajitsu, a new Japanese restaurant here in NYC that specializes in shojin ryori. It’s a style of cooking developed by buddhist monks that uses no meat or fish.
As you step down into the restaurant, the pace of life seems to slow down before [...]

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Pastel de Tres Leches

April 10, 2009
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Pastel Tres Leches is one of my favourite cakes of all time. Who could resist a cake that’s been soaked in three kinds of milk, then slathered with whipped cream? Each bite releases a burst of sweet milky liquid from the spongecake, that’s followed by a lingering vanilla cream flavour.
I’ve decided to to throw tradition [...]

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Crustless milk and cardamom “pumpkin pie”

December 2, 2008
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I’ve never been a big fan of pumpkin pie. To me they’re chalky and mushy in texture and overly spiced in flavour and yet they lack any depth or richness. This year I had a gluten intolerant guest coming to Thanksgiving, so I wanted to create something he could eat too.

This dessert is impressive [...]

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Kasha corn fritters (vegan)

April 19, 2008
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Being a meat eater these days seems a bit like being a smoker 20 years ago (still socially accepted, but something that meat eaters are starting to feel guilty about). I know I’ve been posting a lot of meat dishes lately, so consider this recipe this week’s mia culpa (something I’m sure I’ll be doing [...]

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Sauteed Kale with Garlic

March 13, 2008
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Most recipes call for cooking kale 30+ minutes, but unlike collard greens, Lacinato isn’t as fibrous and doesn’t need to be cooked that long (you can even eat it raw). A quick saute followed by a 10 minute steam is enough to preserve the green color, flavor and firm texture without turning it into a [...]

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Honey lemon cauliflower

March 9, 2008

This a great accompaniment to a roast and can be cooked in the oven at the same time as the roast. The tart lemon and sweet honey almost pickle this cauliflower while the heat softens it. It’s even better the next day once the flavor has soaked into florets.
1 small head cauliflower florets separated
3 [...]

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