I had a fantastic time at the Cook’s Warehouse in E. Cobb (Marietta, GA) last Saturday morning teaching a cooking class featuring gluten-free brunch foods. They spoil me there! (My favorite question of the day from Debi the Assistant: “Do you prefer German or Japanese knives, Chef?” LOL Such a foodie thing to ask! German, […]
Gluten Free Brunch Read More »
I’ve started ordering from a CSA again (that’s “consumer supported agriculture” for the uninitiated, which is a subscription to a box of fresh organic vegetables from a local farm). The last time I did this I made a promise to myself that I would find a way to prepare and like each of the offerings
Braised Green Garlic Shoots and Red Radishes Read More »
Check out my newest video explaining Gluten-Free Grains! Special Thanks to Sean Peck for being a fantastic videographer – check out his work at: Pecktec on YouTube I’ll be teaching a weekend-long class at the John C. Campbell Folk School later this summer on August 21st – 23rd. If you want an up-close-and-personal opportunity to
Gluten-Free Grains Video Read More »
I recently came into a bumper crop of fresh herbs here in the middle of winter! What to do? Make an Herb and Chive Compound Butter! I started out with a handful of fresh sage, maybe two dozen chives, and a large handful of curly-leaf parsley. I softened 1/2 pound of unsalted butter. The butter
Herb and Chive Butter Read More »
Today’s Ask Chef Christy moment came while volunteering with the Atlanta Free Store. On this brisk National Day of Service (Martin Luther King Jr Day) we were out giving away free food on a busy street corner in metro Atlanta. One of the boxes we had contained bags of parsnips, and one after another person
Ask Chef Christy – What is a Parsnip? Read More »
There are lots of recipes around now for gluten free pie dough. I recently tried Bob’s Red Mill packaged mix, and other than it being sweet, which makes it not so useful for something like a quiche, I like it very much. It is primarily rice flour, potato starch and xanthan gum, which is pretty
Gluten Free Cooking Tip – Rolling out dough Read More »
Turkey may be the star of the Thanksgiving dinner table, but the side dishes are by far our favorites, and the Dressing vs Stuffing controversy is trotted out every year for everyone to voice an opinion.
Dressed and Stuffed Read More »
Mastering Gluten Free Baking is always a challenge, and I have produced many bricks of dense and gummy products here that have never seen the light of day. In experimenting with a Banana Bread recipe though, I have something that I deem to be Pretty Good, and worth making again. Here is what I did:
Pretty Good Gluten Free Banana Bread Read More »
On Friday I attended TechMunch, a conference hosted by the Atlanta Food Blogger’s Society, bringing in BakeSpace founder Babbette Papaj and a wonderful program aimed at Food Bloggers. It was held in the event space at Monday Night Brewing, one the west side not far from the Water Works. I have to admit to a
How TechMunch Taught Me To Go Beyond Meat Read More »