Tag Archives: savory

Gluten-Free Pierogis and an Awesome Giveaway!

Gluten-Free Rosemary Pierogi with Sweet Potato Filling

Hello ladies and gentlemen!

I am so excited about today’s post, because not only do I have a delightfully easy and scrumptious gluten-free pierogi recipe to share with you, but I also have an incredible promotional giveaway thanks to the New York City food blog, Bromography!

A few months ago I had a ravishing conversation with Elle, Bromography’s founder and editor.  We were already “friends” on Foodbuzz and so I was familiar with the site, which focuses on the NYC food scene.  After dishing about our love of all things food friendly, we agreed that I should start an allergy-friendly restaurant review column, agreeing to call it, fittingly, The Dusty Review!  Since then I have been pleased to review some of NYC’s incredible eats on a weekly basis, as well as review the revered Mad About Macarons cookbook and interview it’s author, Jill Colonna.  I also reviewed a panel discussion on Food Markets and Immigrant Identity at the Museum of the City of New York, and have a few more exciting articles coming.  It’s a fun gig.

So to celebrate my joining the team Bromography and yours truly are pairing up to give you an awesome, gluten-free giveaway!

The Goods…

How To Enter…

Contestants who comment on  this post and “Like” Bromography on Facebook are eligible for Artisanal Gluten-Free Cooking.

Contestants who comment on Bromography and “Like” The Dusty Baker on Facebook are eligible for the Essential Gluten-Free Restaurant Guide.

Anyone who comments on both posts and “Like”s both blogs on Bromography are eligible for both books!

And if you follow DustyBakerGal and Bromography on Twitter and post this giveaway to your followers we’ll double your entry!

Please note that you must connect with BOTH my site and Bromography, which is why this is set up this way!  Drop me a line on either site so I know you’ve done so please!

The contest will end at midnight, EST on Thursday, August 25th.

And now… Pierogies!

I love reviewing restaurants for The Dusty Review, and my review of Odessa Restaurant in NYC’s east village.  Please click over to Bromography to check out the review!

I had been there late nights for whiskey and some really fattening food, but a visiting friend insisted we go there for breakfast to eat their peirogi.  Which we did.  Twice in three days.

The pierogis were not gluten-free.  But the sauerkraut and sweet potato ones that I had on my first visit were to die for.  The sauerkraut was so delectable that on my second visit I ate almost an entire side order of it with my eggs.

But how hard would it be to make gluten-free pierogis at home?

As it ends up, not that darned hard!

I knew pierogi dough was the basic combo of flour, eggs and water.  A quick glance at a Foodbuzz friend, The Country Cook, and I felt ready to tackle the task.  I made a simple sweet potato filling, and the glass of fresh rosemary sitting on my cutting board inspired me to create a new take on this incredible classic.

Recipes like this are actually where cooking gluten-free comes in handy – because there is no gluten in the dough, there’s no need to knead (ha!) for a certain amount of time, and no worry about overworking dough.  What’s important is proportion and temperature.

This recipe is awesome.  Easy.  Relatively quick.  Enjoy.

And good luck!

Sweet potato filled and so savory!


  • Two cups of gluten-free flour:  I used equal proportions of brown rice, sweet sticky rice, quinoa and tapioca.  I highly recommend the sweet sticky rice, as it helps create the elasticity that’s awesome for pastas.  And make sure one of the flours is a starch such as potato, tapioca or arrowroot: this helps bind the flours together in the absence of gluten.
  • 1 tsp xanthan gum
  • 1 large egg
  • 2 Tbsp cream cheese (I used Tofutti cream cheese)
  • 1 Tbsp milk (I used unsweetened almond)
  • 1/2 cup warm water
  • 2 tsp finely chopped fresh rosemary, separated
  • pinch of kosher salt
  • 2 medium sweet potatoes, peeled and cubed into 1″ pieces
  • Butter or olive oil to taste


  • Set a medium pot of water on the stove to come up to a boil while you prepare the pierogis.
  • Bring a small pot of water to boil and drop in sweet potatoes.  Let them cook while you prepare the dough.
  • In a bowl of a standing mixer with the bread hook attachment*, place the flours, xanthan gum, egg, cream cheese, milk, 1 tsp rosemary and pinch of kosher salt.
  • Mix on medium speed until the wet ingredients dissolve.  Slowly add warm water (while mixing) until thoroughly incorporated.
  • Mix until a dough ball forms that is thoroughly blended, about 2 minutes.
  • Feel the dough – it should be tacky and with an elastic pull, but not sticky.  If sticky, add a tiny bit more flour.  If dry, a dribble of water.  Alter until nice and tacky.
  • Take 1/3 of the dough and press onto a floured board.  Roll until 1/8 inch thick, and then cut into circles with a 3″ cutter.  Repeat with other 2/3 of dough.  Let them sit while you continue with the sweet potato filling.
  • When the sweet potatoes are soft, drain and return to pot.  Mash along with reserved 1 tsp rosemary and salt and butter/oil to taste.
  • Put about 1 tsp of sweet potato filling in the center of each dough round.  Use a pastry brush to brush with water, then fold into a crescent.  Press completely closed with your fingers or press with a fork.  Repeat until you have about 8 pierogis.
  • Drop them into the boiling water.  Initially they’ll sink – once they’ve floated to the top, cook for about four minutes, for a total of about six minutes.
  • Remove onto a plate and repeat the process of rolling and boiling until all are done!

This makes about 24 pierogis.

I suggest serving them with a crackling of fresh salt and some butter, or the classic sour cream and/or applesauce.

Thanks to Bromography for our awesome giveaway and the review that inspired this recipe!

My plate-full of breakfast pierogi

Baked Potato Cakes – Gluten and Dairy Free Recipe Swap!

Baked Potato Cakes

This is my second contribution to the Burwell General Store Recipe Swap. And it’s a very, very dusty recipe.  Lately I’ve been busy baking for various things, doing shows, keeping sane, and visiting with friends from out of town.  So I put this recipe off to the last minute, and when it (obviously) didn’t come out perfectly the first time, I just sorta shrugged and went on with my day.  I’m definitely a very dusty person in general right now :)

Not the best way to start out a post on “check out my recipe!”.  Keep reading, it all works out in a way, promise.  And next month I’ll have more time in my own kitchen to contribute something stellar.

Quick fill-in: Every month CM sends a group of about 30 bloggers / bakers / chefs a recipe from a charming old cookbook and we have to change at least 3 things about it and post our creations on the same day.  It is incredible to see the variety that comes from this swap – sweet things made into savory (and vice versa), gluten-free, health-conscious, fully-fatted.  Please support the other bloggers (and check out their responses to this swap) by going to Burwell General Store.

Honestly, I wish I had a bit more time with this recipe!  The recipe itself is rather simple – mashed potatoes are blended with donut basics and then fried to perfection.  But I’ve (a) been extremely busy (b) wanted to keep the donut idea of the recipe intact (c) LOVE making donuts (d) didn’t want to have to fry anything and (e) didn’t want to buy a donut pan.

The original recipe

So I found a recipe for donuts baked in muffin tins from Mrs. Field’s Secrets and hoped for the best in the procedure.  Now, mine did not come out as beautifully as the ones in their picture, which were smooth and perfect on top and light enough that they could be filled with jam.  And these neither look nor really taste like donuts (though I could see the original recipe working quite well).

But that doesn’t mean these aren’t tasty.

And as they’re made with (primarily) potato flour and contain NO dairy or oil, they’re not half bad for you.

Served with lemon curd

Last year a cooking buddy thrust the term “rustic” on me, and I now place that on most of my creations that are scrumptious but make me laugh when I look at them.  These are one such recipe.

I’d suggest serving these as a dinner side as they’re rather savory (they sort of remind me of a cornbread).  They’re really dense and chewy, slightly sweet and with a light and crusty top.  I had made some peach jam to pipe inside of them but they were so dense I couldn’t pipe it in!  So I slathered a bit of lemon curd on and they were even more tasty.

And, these are gluten and dairy FREE!  So there.

Here you go.  Baked Potato Cakes.  Swapped.


  • 2 eggs
  • 1 cup white sugar
  • 3/4 cup potato flour
  • 1/4 cup starch (I used tapioca, but arrowroot would work too)
  • 1 1/2 cup gluten free flour with xanthan gum
  • 1/2 extra tsp xanthan gum
  • 1/4 tsp freshly grated nutmeg
  • 1  cup unsweetened milk of choice (I used almond milk)


  • Preheat oven to 350 degrees.  Lightly spray 12 muffin tins with cooking spray.
  • Beat eggs in mixer with paddle attachment until slightly frothy.
  • Add sugar and beat until smooth.
  • Slowly add in milk and beat to combine.
  • Add all dry ingredients and beat to combine.
  • Fill 2/3 way up in 12 greased muffin tins.
  • Bake for 18 minutes or until lightly brown on top.

Chicken Coconut Soup

Chicken Coconut Soup

It’s warm in NYC today, but the boyfriend and I are a bit under the weather.  So we need a soup that’s light but also complex in flavor and filling to our Day-4-cold bodies, and I need something that’s extremely easy to make.  Enter Chicken Coconut Soup.  The boyfriend doesn’t eat much meat (sniff), so he often requests chicken when asked what I should make for dinner.  Conveniently I had some boneless thighs in the fridge and a can of coconut milk and coconut cream as well as a bunch of leftover lemons.  A container of mushrooms, some green onions and some fresh basil – voila!  This is an extremely affordable soup that – when served over rice – can comfortably feed four hungry bellies.  Weakened condition optional.

Since I have a bit of baking to do and know my energy waxes and wanes on its own schedule when I’m sick, I’m preparing the soup early, then I’ll let it sit in the fridge and the flavors meld.  Tonight I’ll cook up some jasmine rice, bring the soup up to temp and we’ll be good to go.

I decided to poach the chicken as my new best friend Jacques Pépin learned from his buddy Danny Kaye (who I love, sigh).  I also added oyster mushrooms to this recipe out of inspiration from Jacques.  If you want to learn tricks of the trade, read chef memoirs.  And they’re just so much fun!


  • About 1 – 1 1/2 pound chicken.  I used boneless thighs to give the soup a bit more fat and flavor, but breasts work as well.
  • 2 whole lemons
  • 1 can of coconut milk
  • 3/4 can coconut cream (NOT cream of coconut).  If you can’t find this, just use 3 cans of coconut milk in lieu of as much water.
  • 1 bunch of green onions, tough greens removed, chopped.
  • 1 tsp black peppercorns
  • 1 tsp sea salt
  • About 3 oz mushrooms (optional).  I used oyster mushrooms, but any delicate mushroom will do.


  • Spread chicken in a (preferably cast-iron) soup or stock pot.  Add coconut milk and enough water to cover chicken by 1/2 inch.  If you’re not using coconut cream as well, use 2 more cans coconut milk and add water to top.
  • Add salt, peppercorns and 1/2 of the chopped green onions.
  • Turn on heat and start to bring liquid up to a boil.
  • While the pot heats up, juice one lemon and add to the broth.  Take the other lemon and slice into 1/2 inch rounds, then dice.  Add to soup in entirety.
  • When the liquid is at a strong boil, remove from heat, cover and let sit for 15 minutes.  This should poach the chicken to a perfect level.
  • After fifteen minutes, remove chicken and check to see that it’s done.  If not, return to pot.  If so, remove all chicken and allow to cool.
  • Meanwhile, whisk in enough coconut cream to thicken the broth a bit and enhance the flavor.  I added about 1/4 cup at a time, and my perfect level was 3/4 of the can.
  • Add almost the rest of the green onions.
  • Chop 3/4 of the mushrooms and add.
  • Reserve remaining green onions, mushrooms and lemon rind.
  • When the chicken is lukewarm, shred it with your hands along the “grain” of the meat (much easier than cutting, promise) and return to pot.  Bring back up to a simmer and serve immediately or cover and put in fridge until ready to eat.
  • Garnish with remaining green onions, mushrooms and lemon rind.

Serving suggestion: try it over some rice noodles or jasmine rice.  Adding a bit of crushed red pepper would also be delightful.


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