MORNINGS

August 15, 2013 sassy kitchen

Weekend home brunches are my favorite. On weekdays, I find myself rushed, cramming in some avocado toast or green smoothie while browsing the internet. Not the most inspired combination, but my routine nonetheless. On Saturdays and Sundays, I slow down -- if only for an hour. The spread is usually inspired by Joe's many breakfast food cravings and I'm happy to abide. These mornings are some of the few times we eat breakfast together during the week. Schedules can be so busy and disjointed that we forget to turn the dial down and share a moment. We don't hover over computers or ipads, but instead read an actual, physical newspaper over an actual, real breakfast. It can sometimes be just about sharing a small moment, especially if it's a delicious one.

BUTTERSCOTCH, CHOCOLATE CHUNK COOKIES WITH SEA SALT

November 13, 2012 sassy kitchen

One of my first memories in the kitchen was of baking cookies. Even though my baking endeavors often involved a Betty Crocker box mix, I was always proud of the achievement. Despite not doing any "real" baking, it was my first experience with the accomplishment that comes from cooking. I know I'm not the only one who feels like a more legitimate and powerful human being after making a pie or conquering an especially difficult recipe. This is why failed recipes hurt...so bad.

The challenges of the kitchen are my favorite kind. Although I've had failures (many) and infamous defeats (bagels), I believe the gluten-free battlefield is one that makes us stronger. We can try to avoid mistakes, but sometimes the dough doesn't rise. So, when I experience those baking-disasters or recipe heart-ache, I turn to this fail-safe recipe that never lets me down. There's nothing butterscotch and sea salt can't fix.

BUTTERSCOTCH CHOCOLATE CHUNK SEA SALT COOKIES (Gluten-free)

1 cup all purpose gluten-free flour (I used Bob’s)

2/3 cup oat flour

1/2 teaspoon baking soda

1 teaspoon xanthum gum

1 teaspoon maldon sea salt (and more for topping)

1/2 cup hazelnuts, chopped

6 tablespoons butter, melted

3/4 cup brown sugar

2 tablespoons agave nectar or maple syrup

1 egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips or 8 oz. chopped bittersweet chocolate

1/3 cup butterscotch chips, chopped

1. Preheat the oven to 350 degrees. Whisk together both flours, baking soda, and xanthum gum. Once mixture is combined well, add the sugar, salt, chocolate chips, nuts and butterscotch. Mix well.

2. In another bowl, combine agave, butter, egg and vanilla extract. Mix well before combining with dry mixture.

3. Since there are so many “chunks” in this recipe, you may find it a little dry, but don’t panic. Mixture should be moist enough to pack into shape and bake. Use a measuring spoon or your hands to shape cookies and add to baking sheet lined with parchment paper . Bake cookies for 12-14 minutes or until they are golden brown and hold their shape. This recipe makes approximately 24 cookies.

BERRY, RED CURRANT & MASCARPONE TARTLETS (Gluten-free) & A PARK PICNIC

July 6, 2012 sassy kitchen

Although I'm not the biggest warm weather fan, there's something romantic about Summer. You can ride bikes like you're in a Godard film or picnic luxuriously in the park. When you have beautiful days like this one, it makes you forget about the downsides like mosquito bites and 100% humidity. Right now, I love summer food and festivities. So, I had a picnic in the park with great friends, wine and weather:

A SUMMER PICNIC MENU:

Rosemary crostini, clover honey, goat cheese & tarragon

Quinoa salad, clover sprouts, avocado, sweet peas & mint

Strawberry, (mint or tarragon), red currant tart with mascarpone & lemon zest

QUINOA SALAD WITH SWEET PEAS, CLOVER SPROUTS, AVOCADO & MINT (Gluten-free)

1 cup quinoa, dried

3 oz. Raspberry Tart Ale cheese, crumbled

3/4 cup sweet peas

1/2 an avocado, diced

2 tablespoons fresh mint, minced

1 tablespoon olive oil

Maldon sea salt to taste

Fresh ground pepper

1 lemon, juice and zest

Handful of clover sprouts, to top

1. Add quinoa to saucepan with 2 cups water and a pinch of sea salt. Boil, then simmer and cover for 10 minutes or until water is absorbed and quinoa is tender.

2. Let grains cool to room temperature. Then, stir in lemon juice, zest, olive oil, salt and pepper. Combine with sweet peas, avocado, mint, cheese and top with clover sprouts. Serve room temperature or chilled!

STRAWBERRY, RED CURRANT & MINT TARTLETS WITH MASCARPONE & LEMON (Adapted from La Tartine Gourmand)

CRUST:

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoond light brown sugar

1 1/2 teaspoon xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 teaspoon water

1. Puse starch almond meal, xanthum gum, flour and sugar in a food processor. Add butter and pulse until crumbs form. Add the edd and 1 teaspoon of water until dough comes away from the bowl.

2. Divide into 4 flour-dusted balls, cover in syran wrap and chill for 1-2 hours. Remove from fridge, roll and add to greased tart pan. Make small holes in the bottom with a fork. Chill another 30 minutes.

3. Preheat oven to 400 degrees. Top pan with parchment paper and dry rice/beans to blind cook. Bake for 10 minutes. Remove parchment paper and weight, then bake another 5 minutes. Let tarte completely cool.

FILLING:

7 oz. mascarpone cheese, room temperature

1/3 cup cane sugar

2 tablespoons vanilla extract

12-15 small strawberries, whole

1 bunch red currants, as needed

Fresh mint, minced

1. In a stand mixer, beat mascarpone with sugar and vanilla. Fill tart pans evenly with mascarpone mixture.

2. Top evenly with whole strawberries and sporadically place red currants. Garnish with chopped mint and fresh lemon zest. Chill or serve immediately.