April 6, 2011
Quick breads were the theme of this month’s Gluten Free Ratio Rally, hosted by the lovely Silvana Nardone. It’s been an exciting month with lots of new participants and great discussions about which ratios worked and didn’t, and how various ingredients affected the needed ratios to create a successful quick bread. This also marked the first baking challenge of the ratio rally – I felt this was a perfect baked good to start with – in general I feel that quick breads tend to be less fussy than other baked goods, and of course the possibilities for flavor combinations are endless.
March 6, 2011
If there were any dish the could compete with fondue as the most popular food in Suisse, I think it would be rösti. Actually, I’m pretty sure rösti is probably more common than fondue in many places. Rösti is essentially a fried potato pancake, and the possibilities for customization are truly endless. Several regions en Suisse have their own versions, but the simplest is comprised of simply grated potatoes, salt, and some type of fat for frying. In restaurants I have been to, it’s not uncommon to see rösti served with meat, or fresh green vegetables. With the sight of beautiful asparagus finally reappearing again I knew they would be perfect for our rösti.
