Sunday, August 29, 2010

GLUTEN FREE PEACH CRISP



Considering today's nasty weather, 7 degrees and raining, I guess summer is over.  Some of you are asking, "What summer?"  We feel just as cheated as you, Calgary was a little short on warm weather this year...even all the kids going back to school aren't nearly as excited as last year.  I know this because we've been asking almost every kid who came in to the shop with their parents this week.

I always have Sunday/Monday off work, but with a bunch of stuff to do around the house and for work, it is a day to sit around in my most comfortable sweats and enjoy lazing around as I get it all done.  The Celiac Husband bought some fresh peaches from the Farmer's Market, inevitably he asked me to make peach crisp.

This is an easy one, so I've included the recipe for the streusel topping below.  You can use it for pretty much any fruit of your choice, but peaches or apples are always the tastiest.  (And if you aren't as big a fan of cinnamon as I am--it's my favourite spice any time of year, and why I LOVE FALL BAKING--then feel free to adjust to your own taste).



Streusel:

1/2 cup butter
1 1/4 cup GFP Flour Mix
2 tsp baking powder
3/4 cup brown sugar
1 1/2 tsp xanthan gum
1/2 tsp salt
1/4 cup cream
1 tbsp cinnamon

Fruit:
6-7 Fresh peaches, or the equivalent amount in frozen ones
2 tbsp granulated sugar
1 tbsp GFP Flour Mix
1 tsp cinnamon

All you have to do for this recipe is toss all the streusel ingredients in a bowl (I told you it was easy!), and use a pastry blender (or a fork if you don't have one), and combine until it starts to come together into walnut sized chunks.  Don't worry if some pieces are bigger, you can break them up with your fingers when you put it on top of your fruit.

For the fruit, cut into slices.  Toss with the sugar, flour mix, and cinnamon and place in a glass or ceramic baking dish.  Top with streusel and bake at 375F for 35 mins.  The fruit will be bubbling and the streusel will be a crisp, golden brown.

Take your desired portion with a scoop of your favourite vanilla bean ice cream, and enjoy!

--Lauren

STUFFED PEPPERS - GLUTEN FREEE

Stuffed peppers in Tomato sauce. Served in many European kitchens, from Central Europe all the way down to Greece. The variation being the stuffing and the spices. I stick with my Austrian roots and filled with a rice/Hamburger meat combination. Simply seasoned with Garlic, Salt & Pepper, simmered in a mild tomato sauce ( I added some red wine, sugar and basil). Let the peppers simemr for about 75 minutes.

A perfect meal for a seeminly quick arriving fall season here in Calgary.  It's naturally gluten free, unless you are using bad tomato sauce that has a starch based binder in it.



ALL DONE

AT THE MARKET

CHOICES





CUT OFF THE TOP, CLEAN INSIDE

FRESH GARLIC

ADD WINE, SUGAR, BASIL

2/3 MEAT - 1/3 RICE

STUFF PEPPERS

SIMMER FOR 75 MINUTES


LOVE IT!

Sunday, August 15, 2010

BIRTHDAY FEST


With my helper Isabella, we handed out all the cakes yesterday at GF PATISSERIE and even took some images of Victoria's patrons.

Thanks for coming out to Cochrane.
















Saturday, August 14, 2010

WHAT'S SO SPECIAL ABOUT THIS GF PIZZA?




NO TOMATO SAUCE? THAT'S NOT IT.


CRISPY BOTTOM? NOPE, NOT SPECIAL.

BORING TOPPINGS? WRONG.

WHAT COULD IT BE?

ISABELLA LOVES IT


What makes this gluten free Pizza so intriguing is that is was prepared from a ball of frozen GF PATISSERIE Pizza dough. You know, the shells you get right now, semi baked? Imagine that in its raw, unprepared stage in the freezer.
Let it thaw out, form a pie, add toppings of your choice and enjoy a FRESH GLUTEN FREE PIZZA.

Now, you all know how Victoria never lets me Blog about her experiments and such. But this one I had to tell you about. Not sure if she is going to put it into the program, but the concept is exciting.
Especially for the US expansion.

Sunday, August 08, 2010

GLUTEN FREE BATTLEGROUND


I commend you, glutenfree bakers.

Yes, I do cook gluten free, but when it comes to baking and pastries, my nerves do not last. That gooey, sticky mess you have to deal with to create something so good, so tasty, so similar to real breads and cakes, I cannot do it. I have read your Blogs, I have salivated over your images and I admire you. I know it's a battle. But you are good at it.

Case in point, I made more apricot dumplings today. It's a summer favorite around the hosue and I love to make the family smile. But what a mess!! I opted for the QUARK dough over potato dough again and let me tell you, it took all my will power not to call Victoria (who was at the bakery today experimenting) for help...

I think patience comes in short supply for me and to make these little fruit balls not explode or rock hard, you need patience. Lots of it. Cleaning up the mess took longer than prep work and cook time. Flour everywhere.

In the end, let me tell you it was worth it. Rolled in gluten free bread crumbs, topped with more icing sugar and melted butter, it's summer on your plate.

Coming back to gluten free baking, a long time customer of GF PATISSERIE who recently moved back to Newfoundland is opening a 100% gluten free Bakery and Cafe out there using Victoria's recipes.
Stay tuned for all the details. Las Vegas & Scottsdale will open up this fall as well.

Yes, Victoria's recipes and concept are now available. Email her if you are interested in opening up a place in your area.



YOU HAVE NO IDEA

NOW CLOSE THE DOUGH AROUND THE FRUIT

I MADE IT


Thursday, August 05, 2010

DAIRY LANE CAFE


GLUTEN FREE HAMBURGER



Remember how I kept saying in here to stick with smaller, owner operated places to eat if you are worried about gluten free food? Where staff cares about your needs?

 Dairy Lane Cafe in Kensington for sure belongs into this category.

The owner, Shayne , cares about his business. And by extention, you, his patrons. On the back wall, prominently displayed is a list of his local suppliers he gets most of his goods from. Not just lip service (think Farmers' Market vendor selling garlic from China...), he actually supports local businesses.

Shayne gets his Hamburger buns BIG STAR BAKEHOUSE.  . Plenty of them. They will use them of course for Burgers and as well, some sandwiches.

I could go on and on, but honestly go find out yourself how good food is supposed to taste like.
Here are some posts of other, better writers: