Posts made in June, 2015

Beauty or Bummer

Posted by on Jun 17, 2015 in Asian and Vegetarian | 0 comments

 

Summer Tomato Pie. The photo in Cooking Light charged me to wait for MP's tomatoes glorious colors and shapes; the rest of the ingredients are staples.

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Another enticement was clearly a high bar to claim; vegetarian, gluten-free, high-protein and fiber.  Creating a palatable tasty crust, resembling a slice of pie drew a question mark in my brain.

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Toast the raw quinoa.

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Then, whirl half of it in a food processor.

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Surprisingly enough, the crust and filling went together as promised (I did bake it a little longer).

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It was gorgeous and I couldn’t wait to slide a summery wedge onto our plates.

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Rarely, do I sense palpable dead quiet; I know what that shouts.  MP disliked the crust so much he ate the filling only… Having invested time and love into dinner made me want to like it.  But, the crust tasted flat and had a weird mealy, crumbly consistency.  It would make an okay cracker livened with cumin, curry, and cayenne. If you are truly allergic and require a special diet; make this, adding some spices.  At least, something different will present!

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Or chuck the crust and pile the prepared filling on gluten-free pizza dough.

 

 

 

 

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Send in the Buratta

Posted by on Jun 15, 2015 in Pizza | 1 comment

Burrata occupies my dreams.

The soft, supple ball of mozzarella with shards of the same cheese is doped with fresh cream and sealed inside with more love.  Simply said, “buttery” cheese goodness tumbles out ready to land like a fringed garland on

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toasted bread,

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 Caprese,

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hidden inside a Bison Burger,

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or spilled onto a squash blossom pizza.

Dream on…

 

 

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Swinging and Swaying

Posted by on Jun 12, 2015 in Desserts | 1 comment

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Little ladies lined up for their hula lesson before Izzy's luau!

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Chocolate, White Chocolate Cake Pops

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♥ xococo ♥

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A Rosy Polka Dot Birthday

Posted by on Jun 10, 2015 in New | 2 comments

Happy Eleventh Birthday,

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 Isabella Rose

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who has become a

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fabulous baker girl!

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Gluten Free Banana Cupcakes with Maple Buttercream

Ingredients

  • 1 cup gluten-free flour
  • ½ cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • ½ cup coconut oil
  • 2 extra-large eggs, separated
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, peeled,
  • and mashed (1½ cups)
  • Maple Buttercream Icing
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • Pinch of salt
  • 2 ½ cups sifted Confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon pure maple extract
  • 1-2 Tablespoons heavy cream

Instructions

  1. Preheat the oven to 350 degrees F. Line 12 (1/2 cup) muffin tins with paper liners
  2. Whisk together the flour, almond meal, baking powder, soda, sugar, and salt in the bowl of an electric mixer with a paddle attachment.
  3. Combine the oil, egg yolks and buttermilk with the vanilla. Beat egg whites until stiff peaks form; set aside.
  4. Add the wet ingredients to the dry ingredients until well combined, scraping down the sides of the bowl as necessary. Fold in the mashed banana and then carefully fold in the egg whites just until combined.
  5. Divide the batter among the liners, filling about 3/4rs full. Bake 16-18 minutes or until center tests done.
  6. Remove to a rack and cool completely before frosting.
  7. Icing:
  8. Whip the softened butter and salt in a stand mixer at medium-high speed for 3-4 minutes until smooth, stopping to scrape down the sides of the bowl. Reduce the speed to low and gradually add the Confectioners’ sugar and extracts; mix until well incorporated. Whip the icing at high speed while adding the heavy cream for 2 more minutes until it is light and fluffy, scraping the bowl as needed.
  9. © Copyright 2014 Peggy Barrett Lunde
  10. All Rights Reserved
  11. http://cococooks.net/
http://cococooks.net/a-rosy-polka-dot-birthday/

♥ xococo ♥

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A Play on Pasta

Posted by on Jun 8, 2015 in Vegetables | 1 comment

Not too long ago I sorted through some packages of vacuum-packed food stuff our family lovingly calls “freezer frights”; a simple truth coined by my brother’s darling daughters.   MP has a giant machine living in our laundry room which tends to this preservation.

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Based on a tiny tot of roasted garden tomatoes from a summer past,

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I combed the crookneck vine for more inspiration.  Egged on by a craving for pasta in a less carb state of mind, crook-noodles were presented.

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A sturdy orphan leek.

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garlic, anchovies, and, crushed red pepper sautéed in a cast iron skillet commenced;

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then shards of squash and tomatoes (or a 14-ounce can of San Marzano tomatoes) simmered to the finish line.

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Just two or three ounces of cooked linguini held the dish together

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topped with fresh basil, lemon zest, and a high dusting of Parmesan crowned it—

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Pasta!

 

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