January 16, 2011

My Gluten-Free Belly...The Tale of a New Blog

Come and check out my new blog, my gluten-free belly. A place where I'm sharing my gluten-free and mostly dairy-free recipes. I'll still be here at honey-dumplings; cooking, writing, snapping photos & eating, of course.

my gluten-free belly is for those of us that are curious about ancient grains, whole-grain cookery, allergy-free cookery & anyone who is up for an exploration of the gluten-free kitchen.

Hope to see you there!

January 9, 2011

Winter In Tuscany

This warming winter stew simmers up quickly for a delicious dish any day of the week. Dried herbs are always a quick way to perk up any winter meal. We are lucky here in the PNW as we have World Spice Merchants for our dried herbs, sea salt & chile needs.

This meatball stew was inspired from my winter spent in Tuscany almost a decade ago now. Best served with a few slices of rustic crunchy bread! For those gluten-free folks try this lovely loaf.
Top with a few shavings of Parmesan. For those dairy-free folks, I think it's best just to leave out the cheese as I don't believe that there is any substitute for REAL cheese, sorry. This dish is just as satiating without it.

January 8, 2011

Rosemary Olive Oil Bread That is Gluten Free!

A loaf of bread that looks as though it could pass for a French boule, albeit a bucolic boule. The Gluten-Free Girl & The Chef aka Shauna James Ahern & Daniel Ahern created a lovely collection of Gluten-Free recipes in their new cookbook.

January 2, 2011

Traveling Cookies

Biscotti or Italian twice-baked cookies were first baked to withstand long journeys. Created in Rome and perfected during the Renaissance in Tuscany these Italian cookies were a source of nourishment for travelers and the Roman Legion. This cookie ranges in consistency from hard & dry to slightly toasted & cakey. In Tuscany they are the perfect finish to a meal served with a glass of Vin Santo. They are often times eaten as an afternoon snack with a cappuccino. They are meant to be dunked into espresso or wine; not nibbled like chocolate chip cookies. Biscotti are dipping cookies which soften and absorb your liquid of choice.

This particular batch is a mix of my Italian & Mexican cultures. I've finely chopped the almonds rather than leaving them coarsely chopped, much like Mexican Wedding Cookies. I added warming spices and Theo's limited edition Gingerbread Spice Milk Chocolate Bar. The base of the recipe is from Martha Stewarts' current Holiday Cookies magazine.