Pastas and Grains

Homemade Garlic and Parmesan Croutons

January 17, 2012
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Croutons are one of those things that my gluten free husband usually has to deny himself.  And inevitably croutons cause him some of the most frequent problems for eating out, as they invariably end up on soups or salads when someone doesn’t understand that croutons are made of bread and thus fall into the “no […]

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Squash & Sausage Baked Rolled Lasagne

December 14, 2011
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One of my favorite things about writing here is getting the chance to explore.  Blogging and interacting with the community involved with food has led me into so many wonderful directions – I’ve learned a lot about cooking, tried new recipes, flavor combinations, experimented in the kitchen, and made some awesome friends.  And just about […]

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Baked Pumpkin Chicken and Noodles

November 8, 2011
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  Today I have the wonderful honor of guest posting on Prerna’s gorgeous food blog, Indian Simmer!  We’ve become lovely internet friends through sharing our passion for food, cooking, and photography, and I am so excited to be able to share on her site today. One of my favorite things about the upcoming holidays is […]

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Gluten Free Moitié-Moitié Sausage Pizza

October 5, 2011
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Pizza is meant to be eaten with your hands.  In fact, growing up in southern New England where the most amazing mom & pop pizza / Italian restaurants are quite abundant, I’ve always just thought that was how pizza was enjoyed.  A little bit of a mess, but that’s part of the fun.  However I’ve […]

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GF Ratio Rally Makes Pasta – Tagliatelle with Smoked Salmon

July 6, 2011
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Welcome to another gluten free ratio rally event!! This month I had the wonderful opportunity to host, and being the non-baker that I am, chose another culinary creation near and dear to my heart, pasta.  Pasta was one of the first things I learned how to cook from scratch, ever.  While in grad school (yes, […]

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Rösti, a naturally gluten-free Swiss Tradition

March 6, 2011
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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.

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