Recipes

Pro Pastry, Dairy Free: Creme Brulee from Chef Joe Murphy

Welcome to my first installment of Pro Pastry. This series focuses on recipes from chefs I’ve worked with, adapted with the gluten and dairy removed so that my body can indulge in them. I’ll also be simultaneously posting long-form interviews or book reviews of the chefs over at WordsFoodArt.com. Take a look at the why’s behind this series, and click on the links within to sneak into the fun little life I have as a chef writer. xoxo

My Creme Brûlée Recipe Needed an Update

It’s been one of the most popular posts on this site for years now and, though I haven’t made it recently, creme brûlée so easy and fun to make that I used to devour it often.

But the original recipe went up in 2011. Time fricken flies, man. In that time I shifted from blogging and playwriting to “chef writing” and, 150 some-odd chefs later, I’ve lived so many beautiful moments and seen countless plates of breathtaking food. Recently, I was chatting with a bartender while Brent shot away in a neighboring dining room, when a “creme brûlée” hit my ears, and inspired this first Pro Pastry recipe. Continue reading

Battle Inflammation: {gluten free} Honey Flax Granola

Living with Lyme disease = a constant battle against inflammation.

It’s nothing new, or novel, that eating certain foods and imbibing on tasty cocktails causes many to feel gross. But when you have an inflammatory illness, that “feeling gross” can result in horribly painful joints and enraged digestive systems.

Currently, it seems like everything and their brother causes inflammation in my body; my fingers are swollen, I have to roll out the puffiness in my feet and ankles, and my face get a Cabbage Patch Kid-esque pique to it. Lyme Disease + being in my thirties + adrenal stuff making it really hard to get the green light to exercise as often as I’d like = puff.

Does that mean I never indulge? Hell no. It just means that I’m constantly putting inflammation-fighting foods in my body, and making sure that the clean days far outweigh the indulgent ones.

This granola recipe is one of my favorites. It’s insanely easy, and wonderfully adaptable. Continue reading

Video! Gluten-Free Vanilla Cupcakes

 

A while back, when I had aspirations of combining my theatre training and gluten-free baking, I did a series of videos for E:How’s Cooking Guide; recipes they requested and a video dude came out to shoot in the kitchen of my childhood home.

Since then I’ve decided I prefer staying behind the scenes and writing about other people who make food, hence my work shifting primarily to its home on WordsFoodArt and my lagging behind with new recipes here. Trust me, I’m still baking. I’m just not quite as focused on taking photos and writing things up. But more Madeleines are on their way, as well as some vanilla almond crepes that have been making my weekends just delightful.

Until then, here’s the first of the 10 E:How videos I’ll be putting up here in the weeks to come!

- Jacqueline

{gluten-free} Pistachio Layer Cake – Milk Bar Mondays!

Milk Bar Mondays are back, folks!

Well… sort of. A long, long time ago, now, I joined with a group of lady bakers and bloggers to bake our way through Christina Tosi’s Milk Bar cookbook, headed up by Audra at The Baker Chick. But then, as often happens, our lives eventually got in the way of the sometimes lengthy, complicated recipes in the book; we changed schools, jobs and cities, some of us had babies (!), and our recipe priorities shifted. I’m sure we all value our blogs still for the many aspects of joy they bring to our lives, but I can’t say I’m surprised at our slow fizzle.

I wish, though, that I could have shared this cake with the other MBM ladies. Because it’s weird. Good weird, but weird. I made it for my dad’s 64th birthday, as the man adores pistachios and for many years bags of them have been stocking stuffers, random tokens of love and birthday gift toppers. So, despite the questionable potential of the cake’s general likeability, the copious amount of not-cheap pistachio nuts and pastes that went into it, and the somewhat lengthy procedure (that doesn’t feel that long, now, if I admit it to myself), this cake would be made.

And, damn, is it good. Weird good, but good.

Continue reading

{gluten-free} Nutty Banana Streusel Muffins

Gluten-Free Banana Nut Muffins

Muffins are the easiest thing, ever, to make.

Pies and galettes are up there, as is a simple quick pudding and all, and pancakes aren’t half bad either. But muffins… yeah. No electric equipment, one or two bowls, and a hot oven. Yum.

This morning we New Yorkers awoke again to the kind of weather that freezes your face off; no matter the layering or quickness of step, by the time I got in from walking Mitra I could have rather easily snapped the frozen nose off of my face. Directly into the kitchen for hot tea and eggs, my eyes set on three blackened bananas I’d left waiting to be pureed into something sweet. My roommate – who took the rare day off – was still sleeping. I already had chicken stock simmering on the stove, and a day’s pitching pieces and transcribing interviews ahead. Yet there were those bananas. Continue reading

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