Saturday, April 26, 2008

GREAT WAFFLES




Not much to tell. Excellent 100% GF waffles with some flax seeds. Fluffy on the inside, crispy on the outside. Just add whipped cream (lots of it), real maple syrop and fruits of your choice. The BEST!

They freeze very well and make for a great breakfast or snack. Just pop them in the toaster for 45 seconds and serve.

Tuesday, April 22, 2008

GNOCCHI CARBONARA - WARNING!! UGLY PICTURES



Italian food. Possibly one of the best cuisines around. Everybody loves italian dishes, Pizza, Pasta, Risotto, Gelato. And to a lesser extend, Gnocchi. Bummer for Celiacs. Not many gluten free italian dishes taste all that good in my opinion. Or so I thought. Narrow minded Euro man. Mind over matter. Nothing is impossible.

Today Victoria made gluten free Gnocchi with carbonara sauce. From scratch. No store bought dumplings. Fresh bacon and cream with garlic and wine. All great ingredients.

Unfortunatly the whole family loves those little dumplings when Victoria makes them and I was late for dinner. No pretty pictures with a parsley garnish, no nice plated portion of fresh Gnocchi on a clean plate. Just a 3/4 empty frying pan.

But then this is not a cooking blog anyway. It's a blog about living with a family that gets loads of gluten free food, home made gluten free food. Stay tuned.

Sunday, April 20, 2008

MY BIRTHDAY CAKE




Poppy seeds, the ingredient for myth and speculation. Could you test positive for morphine after eating a cake with poppy seeds? Who can forget the famous Seinfeld episode, where Elaine tests positive for drugs after eating poppy seed muffins and gets fired?


My answer? Who cares!? Ground poppy seeds are so widely used in Europe, half the population would be out of a job. Too good an ingredient for baking. Go out and buy it. Use it. Don't worry, you hate your job anyway.


My wife knows how much I like poppy seed cakes and for my birthday (just a few days ago) she made my favorite Torte. With a thick layer of lemon zest glaze. Just like in the old country. Whenever we visit Austria, we bring back a few bags of ground poppy seeds (amongst other great ingredients), they freeze for up to a year perfectly. Ground poppy seeds make for a moist, light cake, perfect for gluten free baking.

DAS TAEGLICHE BROT - DAILY BREAD


In Austria the most traditional breakfast is probably sliced bread with butter and jam. Ever since I can remember that is what I ate for breakfast. Of course with a variety of breads, from dark rye to Kaiser rolls. Always home made jams from apricots or red currants to strawberries, never any additives. Other than a shot of Stroh Rum to "make it last longer". I am not sure if that was the true reason my mother told me.

Some habits are hard to break, so I still go to MY favorite bakery in Calgary (Guenther's on 17th Ave SE), buy a dozen rolls to freeze and enjoy my Austrian breakfast throughout the week. Of course we try to pass some of our own traditions on to our next generation. But what to do when your child is on a gluten free regiment and the GF breads available locally do not pass the QC test for my Austrian palate?


In order to placate my complaints and also for her own reasons, Victoria started experimenting a few month ago to create a bread that me, her whiny husband, is willing to feed to Isabella.

Oh boy. IMPOSSIBLE, I thought.

Though it took some trial and error over the last few weeks, Victoria persisted and we now have daily bread to eat. Daily bread, that even I enjoy, when on rare occasions I am out of my crusty little kaiser rolls. Bread that is tasty, bread that is light and bread that tastes fantastic with butter and jam.

Congratulations Victoria!

Saturday, April 19, 2008

CREAM PUFFS, CREAM PUFFS.




Calgary in April. Nice and sunny yesterday, major snow today. Crazy. Not much to do with weather like that. So Victoria decides this morning to make cream puffs. Gluten free ones. Not a simple dough to begin with in the real world of baking, it is much more complicated to make choux without gluten. These little balls need to rise properly, if you want to fill 'em with whipped cream or vanilla mousse.

Choux dough or panade is actually the only dough that is being cooked before baking. So now try to make it gluten free. A natural born skeptic when it comes to baking ( I am from Austria, the home of the best cakes and torten after all), I was not sure if it can be done. However, let me tell you, Victoria has surprised me with her concoctions before. MANY TIMES.

Et voila, there they are. Gluten free cream puffs. I was very pleasantly surprised by my wife's talent to again make something for Celiacs that tastes actually so close to the original. Not dried out or crumbling little hockey pucks with whipped cream, no, fluffy, airy delicate little cream puffs.

I will have to convince her to open a bakery or something, because otherwise nobody is going to believe me. Ever. Marble loaf cake, poppy seed torte, Esterhazy slices, apricot dumplings. All without gluten. As she makes it, I will post it. With pictures.

Because of the snow and nothing else to do, I decided to start this blog today. Loads of stories from the past, present and maybe some more of the future to post. Stay tuned.