Sweet Orange Chicken, Gluten Free

January 5, 2011
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Bonne année tout le monde! Happy 2011! I can say that still, because here en Suisse for the entire week it is not uncommon to hear people wishing each other (even strangers on the street) une bonne année. It seems out of the depths of November and December’s endless gray, rain, and snow, January is welcoming us with *mostly* clear blue Winter skies and sunshine that gives everyone just a little spring in their step.

As we enthusiastically open all the blinds to welcome the warm sunny glow into our home, I take another clementine from the worn wooden fruit bowl on the counter. I love clementines – the bowl is almost empty as I realize my husband and I have consumed over a kilo of the little bright fruit in just a weekend. I like that they peel easier than oranges in that I don’t end up with a splattered sticky mess all over the table by the time I’m ready to take my first bite, and I like that they have a little more punch than an orange does. Each bite of a clementine is like taking in a little piece of bright optimism that gives me a feeling 2011 will be quite the eventful year.


Our Gluten Free Christmas Dinner – Maple-Brined Pork Roast

December 28, 2010
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Joyeux Noël à tous!  Ok, I’m a little late, but I hope everyone had a Merry Christmas and/or a very happy Holiday season.  I am sharing the grand finale of our three course Christmas dinner – the main plate – a maple-brined pork roast.  My husband had been asking for me to cook him a […]


Daring Cook’s #20: Poached to Perfection

December 14, 2010
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Jill (jillouci) and I are so excited to host Daring Cooks for the month of December! For this month, we decided to focus on a technique that seems intimidating to many, but with a little practice it’s really not that hard at all – poaching. All poaching means is cooking something in simmering (not boiling) liquid. And what more perfect way to practice the skill of poaching than learning how to poach an egg? They can make a tasty breakfast or salad accompaniment; there are so many different ways to use poached eggs, and they are used in cuisines from a variety of cultures.


Stuffed Acorn Squash – Share our Holiday Table

December 13, 2010
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The holiday season is upon us, and my husband and I are finally starting to get into the holiday spirit. Maybe it’s the festive cappuccinos or the warm vin chaud and the carolers singing in the streets, but either way, the holidays are here and I can’t wait to start some new traditions with my husband during our first Christmas abroad. For me, the holidays are a season of giving. I consider myself blessed because my entire life I basically have never had want of any necessities of life, and the holidays were always filled with an abundance of love, family, and food – and I enjoy giving gifts to show my love and affection to friends and family I care about. I agonized over what to give my husband for Christmas for weeks – and then it dawned on me that the reason it was so difficult is that he really doesn’t need anything. Neither do I. We don’t need anything.


Savory Buckwheat Groats Breakfast with Spinach, Sausage and Celeriac

December 10, 2010
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My husband is an 8 year old boy trapped inside a near 30 year old body (eek we are getting old!). It’s one of his most endearing qualities, because he is so completely expressive and playful with everything. He never lost his childhood wonder about the world (even when he tries to act like a grown-up), and I hope he never does. With that comes his major sweet tooth. The man would eat cookies and cake for breakfast every day if I let him. My last buckwheat breakfast of pure sweet maple fruity heaven? You can probably guess that one was mainly for him, and all the pears, currants and maple syrup really made it taste like a warm comforting morning candy delight – it certainly brought me back to my childhood memories of piping hot oatmeal :) But that same morning, while the snow laid unmelted on the streets and the Alps were capped in their familiar white vestiges, I cooked for myself a different sort of breakfast. A savory one, with spinach, celeriac, sausage and eggs.


Cider-Brined Roast Turkey

December 4, 2010
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I offered to make one of the turkeys this Thanksgiving. Well, one of the whole breasts of turkey – given that most of us were traveling to the sunny Floridian coast for the holiday, it was really key to not have a lot of leftovers, so for 16 of us we only had 2 whole breasts of turkey. One cooked via deep frying (I think this is quickly becoming a family tradition – we’ve had one prepared this way ever since I have celebrated thanksgiving with my in-laws) and one to be cooked by yours truly. To make sure it was totally different, I decided to do a brined roast with one of my favorite Autumn flavors – apples.