Friday, September 30, 2011

BIG STAR BAKE HOUSE



BIG STAR IS OPEN!!



OK. The wait is over. Saturday, October 1st at 10.30am Big Star is opening it's doors for the first time since Liam and Rich closed up GFP in Cochrane.
Here are some basics:

1510 -6th Street SW (behind Fiore's on 17th Ave)
Call them here (403) 452-6572
They twitter @bigstaryyc
Website coming soon.
Baking hard Tuesday to Saturday, 10.30am to 6pm


Anyway. We just went to say hello this evening after a nice dinner at a friend's house. The Butter tarts just came out of the oven and yes, they are identical to the ones at GFP in Cochrane. 
This Saturday's special will be Quiche. Fresh.
The freezer is full of Hamburger Buns, plenty for all. Five breads tomorrow, as well as the usual basics. But no Pizza shells just yet. (Sorry Karen K.)

Liam and Rich have told us a few of their plans, lots of great ideas that will be put into place over the next few days. All 100%  gluten free and safe to eat. 

They have plenty of of commercial orders pending, they begin filling them next week already. As it happens, you will hear about it. UNA is back on board and some more exciting diners will carry hamburger Buns again, but won't say anything else until it happens.

Victoria is as happy as all of you, she knows that the two fabulous bakers will turn out the supreme gluten free product that you deserve. Rich is Celiac himself, he lives the life, so yes, rest assured. 100% excellence in gluten free baking. If not, call me. Na, just kidding. call Victoria.


HAND PAINTED SIGN


FROM THIS



TO THIS! IN TWO MONTH


YOUR FAVORITE GLUTEN FREE FLOUR MIX



PERFECT BUTTER TART. JUST THE WAY YOU LIKE IT


THE FREEZER IS FULL OF HAMBURGER BUNS


THESE SHELVES WILL BE FULL AT 10.30 FIVE DAYS/WEEK


BONUS! FREE PARKING RIGHT BEHIND THE BAKERY

Saturday, September 24, 2011

GLUTEN FREE MERGUEZ SANDWICH

Merguez sausages made from Lamb are a North African creation that with immigrants made it's way to France, Spain and of course North America. Harissa, a Chili based spice, gives the meat it's distinct flavour.Not as popular here as in France, where you find it on every menu, they are a spicy, smaller version of what we love in Calgary, Spolumbo's Italian Sausage. From lamb.

Roast them, bake them, or grill them, put them inside a gluten free bun, add your favorite condiments (mustard, roasted peppers for me) and it's a meal. A good one.






EAT WITH HOME MADE FRENCH FRIES


ADD SOME ROASTED RED PEPPERS


ADD THE LAMB SAUSAGES, TWO FOR MEN, ONE FOR GIRLS


VITAMINS. SAYS VICTORIA


DIJON MUSTARD


GLUTEN FREE GROUND FLAX HOAGIES (@ BIG STAR SOON)


GLUTEN FREE MERGUEZ SAUSAGES FROM SECOND TO NONE MEATS (4TH ST. SW)


ROASTED SWEET PEPPERS

Thursday, September 15, 2011

BEAU MONDE IN THE NEWS (ALREADY!)





Erin Ryan from Las Vegas Weekly, the GO TO publication for anything Vegas, wrote a review of Beau Monde Bakery. They are only open since August and already got more press than Victoria did with GFP in a year in Calgary. That's Las Vegas.

My favorite line:  "Using battle-tested recipes from industry leader GF Patisserie"

Read the full review here:





IF YOU VISIT VEGAS, THIS MAG IS A MUST. READ IT ONLINE.

TRISH WITH HER LEMON MERINGUE PIES

AS GOOD AS ANY CUPCAKES OUT THERE. IF NOT BETTER.....

Friday, September 09, 2011

GLUTEN FREE PIZZA WITH SARDINES

Sardines. Think giant Anchovies. Salty, Fishy.  Very tasty. Not for everybody. I bought a few Sardines at the Italian Store, when I stocked up with my favorite Tomato sauce.

Victoria made fresh gluten free Pizza dough, but did not want any sardines anywhere near her Pizza. More for me. 




LEMON IS MORE FOR COLOR THAN ANYTHING ELSE.

HEADS & TAILS

CHERRY TOMATO SAUCE

CRISPY CRUST

GREAT STORE




Friday, September 02, 2011

GLUTEN FREE ARANCINI



Originally served as street food in Sicily, these little rice balls are now available at most Italian Delis around the country. But none of them makes a gluten free version. I always buy one or two and finally decided to make them for Victoria and Isabella.

All you do is make a Risotto Milanese (just add some Saffron), let it cool for the night. Next day take a scoop of the COLD Risotto, flatten it, put a chunk of cheese inside, bread crumb them and deep fry until golden brown. Please note that any food that you deep fry, should be at room temps, for faster and more even cooking.
 Yes, you could theoretically bake them in the oven and get the same results, but really, baking foods is for Sissies. Grease always adds flavor. Bake a cake but deep fry the rest.

In Italy you can choose from many versions, many of them add Ragu inside, which is Bolognese sauce. Cheese is fine though. On our last trip to the Italian Store, we found this great, flavorful Cherry Tomato sauce. Perfect with these gluten free Arancini.

Here are instructions for the Risotto, in case you forgot:







PREPARE A RISOTTO MILANESE, LET IT COOL


SAFFRON


 MOZZARELLA CHEESE


MAKE NICE FIRM KUGELN



FLOUR, EGG, GF BREAD CRUMBS


THE FUN PART. DEEP FRYING WITHOUT SETTING THE HOUSE ON FIRE


SERVE WITH TOMATO SAUCE


BOUGHT AT THE ITALIAN STORE, EXCELLENT!


PERFECT LEFTOVERS, NUKE FOR 60 SECONDS, EAT!