ZiZ and I have eaten out a few times over the last couple weeks (see: illness and getting treated for, rather hard work in the garden, etc.). Last night I had some penne (not the best thing for my maybe-wheat-allergy, but the sauce sounded so good) that turned out to be exactly what I was craving, with beef, mushrooms, and a rich creamy sauce described inadequately on the menu as “rosemary cream.” Plus, on an earlier outing, I’d had some cheese grits that were also super yummy. So tonight, I put together my own version of the two dishes, with the added benefit that ZiZ was craving stroganoff and is always a polenta/grits fan. Thus we have dubbed this meal “stroganon” (yes we are dorks).
Total Time: About 90 minutes, with just enough inactive time to make and eat not-bruschetta.
Serves a whole bunch of people, probably 6-8.
Takes about 10-20 minutes, all active.
Menu: Smoked salmon and poached egg on potato pancake; Roasted beet and sour cream salad.
Total time is about 2 hours, 30-40 minutes active.
Everything here can easily be served cold (okay, not actually sure about the poached eggs, but the dish is still yummy without them) and scaled up for a crowd, if that’s your thing.
These are delightfully soft cookies, almost like a puffy, lemon-flavored shortbread. They also have the excellent adult-friendly property of a controllable sweetness, so you can eat them very sweet or further on the tart side. Plus, yum lemon!
Makes about 55 cookies
Minimum total time from start to finish: about 4 hours, 90 minutes active
(Active time can be spread about evenly between 2 days)
Original credit to Gluten Free Cookies by Luane Kohnke.
This is a quick, easy wheat-free flour mix that works really well for sweets (especially cookies & pie crusts). It makes the most sense to mix up a batch ahead of time, because gluten-free (or just wheat-free) baking is enough of a darn pain without having to measure out finicky amounts of random flours in the middle of baking.