Tagged: Breakfast

Ode to the Crêpe

Monday, Sep 12 2011 Cooking!

The crêpe embodies all that is good in life: simplicity, versatility, elegance. It is French, after all. Unlike romantic partners, bank accounts, or the weather, a crêpe is infinitely malleable and adaptable to one’s desires. It’s equally comfortable gussied up as the debutante (Suzette) or dressed down the peasant (aux oeufs). Buckwheat crêpe for savory preparations, white flour for sweet. A nearly anonymous vessel, it provides a beautifully straightforward vehicle for sauces, cheeses, eggs, sweets, fruit, veggies, ice creams, and the like. It is the alpha and the omega; the breakfast, the appetizer, the entree and the dessert. All in one.

I’m willing to err on the side of hyperbole and proclaim it one of the greatest culinary inventions, ever.

After much trial and error, I nailed a GFDF facsimile that compromises neither taste nor texture. Below is my recipe for crêpes sucrées, or “sweet crepes”. I most recently served these with lemon curd, fresh strawberry coulis, and a filling of DF sour cream whipped with lemon zest. Strawberry. Lemon. Cream Cheese. Crêpes. Yes, please.

CRÊPES SUCRÉES

1/3 c. white rice flour
1/3 c. sweet/glutinous rice flour (it’s gluten-free despite the confusing name)
1/3 c. brown rice flour
2 eggs
1/3 c. canned coconut milk
2/3 c. water
1/4 t. salt
2 T melted butter or grapeseed oil

Read More »

Chewy Granola Bars

Friday, Aug 26 2011 Cooking!

On the eve of my first vacation in quite some time—a long-anticipated coastal backpacking anniversary trip—I became fixated with the idea of creating my own snacks for the trip, specifically in the form of homemade, chewy, pecan-filled granola bars. Regardless of the more essential items on my to-do-list of packing, planning, and shopping, my need begin to border on obsession. It’s partly because working up to a vacation is extra taxing, and when my head is buried in the computer for far too long, my most essential outlet to maintain sanity is time playing in the kitchen. As a restorative practice, nothing comes close. (The only downside is that the more stress I have to work out, the more dishes I make.)

After exploring several chewy granola bar recipes, I understood the basics: the more liquids the more chewy the bar, the more stuff inside the more flavor, and that nearly anything sweet, crunchy, or chewy goes. I assembled my oats and what my palate considers the most reliable main players—roasted pecans, shredded coconut and dried cherries. Any combination of dried fruit, nuts, seeds, or even chocolate would do.

Since we were going to be hiking and packing all our food with us for our several day trip, granola bars were the ultimate dense and nutritious bring along food. It’s true that food tastes better while camping, and these were extraordinary—it’s easy to proclaim them the best granola bars I’ve ever had. Truth be told, I don’t even like most granola bars. Chewy, sweet, nutty—these little nuggets were undeniably closer to delicious treat than merely life sustaining food. Since long summer days require trips to the beach, river and mountains, packing easy to travel snacks are essential—so we can stay out there as long as possible without needing to reach the surface for a while. Read More »

Dance Party Pancakes

Saturday, Mar 5 2011 Adventures!, Cooking!

My mom recalls that the first time she gave me cow’s milk it dripped down my chin leaving a bright red streak. As a kid, I was allergic to wheat, dairy, citrus, tomatoes, and chocolate. Although I’m too old now to remember the consequences of dietary indiscretions at such a young age, I am told that there were hives and other unpleasantries. Around 4 years old, all noticeable symptoms disappeared and I went about my way, leaving carob chips and sesame snacks behind forever.

Fast-forward: 28 years.

On the heels of a 3-week gluten-free, dairy-free, sugar-free, alcohol-free cleanse last April (2010), I discovered that I was unable to seamlessly reintroduce gluten and dairy to my diet. While on the cleanse, I felt great and my skin cleared, my energy was good and after a few days, my digestion was impeccable. When the cleanse concluded, I tried to go back to my prior ways—toast for breakfast, cream in the Earl Grey, pasta on semi-regular rotation. It was a non-starter. Mild rashes were appearing on my face, my digestion was off, the glow was gone and stomachaches reappeared. Nuts.

Enter: New way of being.

Read More »

Tagged: , , ,