March 2, 2011
Today starts the rally.
I am so thrilled to announce to you this brand new monthly collaborative blogging event, the Gluten Free Ratio Rally. Our goal? To determine the ratios of ingredients that work together to create successful, flavorful gluten free food.
Ruhlman taught the world the simplicity of ratios in his book – that if you know the ratios of ingredients, you can play with just about any recipe and then make it your own. We need that freedom in gluten free recipes as well. Nothing seems more daunting when switching to gluten free than dealing with feeling stuck by thinking about foods that can no longer be enjoyed. How often have we stood there in our kitchens, staring at our old family cookbook on the counter at a complete loss for how to go about making a dish gluten free? Or even just trying to find the right substitutions because our local grocery store doesn’t happen to sell teff flour or xanthan gum? And yet we do not have to feel limited! I owe a lot to my husband’s gluten intolerance – learning to cook without gluten has truly opened up the entire world of the kitchen to me.
February 7, 2011
What makes pizza, pizza? Is it the marinara sauce? The mozzarella cheese? The thick crust? In my mind, pizza is one of the most adaptable foods on the planet – you can play with just about every major component, which also makes it difficult to define.
This Winter en Suisse, I learned that you can have prosciutto and gruyère on pizza, with hardly any sauce at all. And in Zürich last weekend I went to a place where it’s perfectly ok to call it a tarte flambée instead of a pizza. But really, it’s any flat baked pie with toppings. The sauce, the crust, the toppings, all of them are totally variable options, simply waiting for your creative palate to guide the way.