Monday, October 2, 2017

Gluten Free Chocolate Chip Cookies

No one needs to know that these cookies are gluten free.  Soooooo good!

This was already one of our best recipe "finds" on Feast Everyday. It comes from King Arthur Flour and was their cookie of the year for 2015.  (To see original recipe, click here.)

But now it is even better because you can make it gluten free by substituting regular flour with a gluten free mix of rice and tapioca flour plus potato starch which is easily pulled together.  I also added xanthan gum, which seems to help gluten free baked goods. I also increased the eggs.

I do want to mention, though, that I recommend you use the best chocolate chips you can find, because the dough has 3 cups of chips in it, and the quality of the chocolate chips really affects how good the cookie tastes.

Here is the modified recipe:

Gluten Free Chocolate Chip Oatmeal Cookies
(from King Arthur)

Makes 36 large cookies

2 sticks unsalted butter at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 cups gluten free mix flour (see below)
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons xanthan gum
1/2 teaspoon salt
3 cups (18 ounces) semi-sweet chocolate chips
Gluten free flour mix:
5 1/2 - 6 cups (24 ounces) brown rice flour
2 cups (10 3/4 ounces) potato starch
1 cup (4 ounces) tapioca flour
Use the whole bag of brown rice flour, than add 2 cups of potato starch (which may be the entire box) and 1 cup of tapioca flour.  Whisk it all together very well, then store in an air-tight container.  Fluff the mixture before measuring it out in recipes.

Preheat the oven to 325 degrees F.  Lightly grease several baking sheets, or line them with parchment paper.  (I recommend parchment paper.)

In a stand mixer using the wire whisk attachment, beat the butter and sugars until smooth.  Add the egg, egg yolk and vanilla one at a time, beating well after each addition.  Beat until light and airy and fluffy.

Whisk in a separate bowl whisk together the dry ingredients except the chocolate chips - the flour, oats, baking powder, baking soda, xanthan gum and salt. 

Change the attachment on the stand mixer to the paddle, or just use a large spatula and do this step by hand.  Add the dry ingredients to the butter mixture.  Mix until everything is thoroughly incorporated.  Be sure to scrape down the sides of the bowl.

Now stir in the chocolate chips so that they are pretty evenly distributed in the cookie batter.

Scoop the dough onto the prepared baking sheets leaving an 1 1/2" to 2" in between.  12 scoops per baking sheet.  Slightly flatten each cookie by pressing it down on the top.
The original recipe said to bake for 12-15 minutes.   These need at least 16 minutes to get the cookies brown on the edges and still gooey in the middle.  Once cooled that made for a chewy cookie.

Once baked, remove from the oven and let cool on the baking sheet for about 5 minutes.  Then transfer once the cookies have set to a cooling rack.

These are really good and worth making.


Friday, September 29, 2017

Gluten Free Pumpkin Bread

Surprisingly Good

Our niece, Emily, will be visiting next weekend and is allergic to wheat, so I thought I would try making gluten free pumpkin bread .  I made two loaves.
One for us to try now, and one to freeze for her visit.  The one I made with Libbey's pumpkin turned out better than the one I made with organic Wegman's pumpkin.  Not sure why.
The texture isn't like a regular pumpkin bread, but more like a pudding cake.  Very moist and very pumpkin-y.

For a recipe, I checked out my go-to resource for baking, King Arthur Flour on their website:


15 mins.
60 mins. to 1 hrs 5 mins.
1 hrs 15 mins. to 1 hrs 20 mins.
one 9" loaf, about 18 servings
Baker's Hotline
This moist, nicely spicy pumpkin loaf is so good, you'd never suspect it's both gluten-free and dairy-free.

  • 4 large eggs
  • 2 tablespoons molasses
  • 1 can (15-ounce) pumpkin purée
  • 1/3 cup vegetable oil
  • 1 3/4 cups King Arthur Gluten-Free Flour or brown rice flour blend*
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice, or substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
  • up to 1 cup chopped nuts, chocolate chips, or other add-ins
  • *See recipe for this blend below.


  1. Preheat the oven to 350°F. Grease a 9" x 5" loaf inch pan.
  2. Whisk together the eggs, molasses, pumpkin purée and oil. Set aside.
  3. Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
  4. Add the egg mixture about half at a time, whisking until combined after each addition. Stir in any desired add-ins.
  5. Scoop the batter into the prepared pan, and let it rest for 10 minutes. Sprinkle with sparkling sugar, if desired.
  6. Bake the bread for 60 to 65 minutes, until the middle springs back when lightly touched and a toothpick inserted into the top-center comes out clean. Remove it from the oven and let it rest for 10 minutes before removing from the pan. Cool completely for easiest slicing.
  7. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
  8. Yield: 1 loaf, about 18 servings.
  9. *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
I started by making the blend of flour recommended, because I couldn't find the King Arthur gluten free flour.

Our grocery store now has a gluten free section so it was easy to find all three ingredients. The xanthan gum, a thickening agent, was also easy to find among the Red Mill brand.

It is an easy recipe.  I prepared the wet ingredients in one bowl and the dry ingredients in another, larger bowl and chose to add dark chocolate chips as my add-in.
Then, the wet ingredients are mixed into the dry, and the chips stirred in.  Pour into a well-greased pan and bake for 60-65 minutes in a 350 degree oven.  (I wish I had let mine bake another 5 minutes.)

I would normally make Fanny Farmer's pumpkin bread which is now featured on the home page of Feast Everyday, click here.  Or Laddie's Pumpkin Bread, click here, which was sent in by Colleen in 2010.  Or I make Pumpkin Chocolate Chip Muffins when we have guests, click here.

But I must say, this is a fine pumpkin bread recipe, gluten free and all.


Wednesday, September 27, 2017


I have been asked what the flower is on the masthead of Feast Everyday. It is my favorite fall flower, the windflower, or anemone.

If you just get my emails and don't visit the actual Feast Everyday website, then you might not be seeing them.

Windflowers bloom profusely in the fall, and are a welcome sight, when everything else is starting to die back.

My favorite, and the one shown here, is Anemone 'Honorine Jobert'

It grows tall, between 3 and 4 ft, on thin, but strong, stems among large, dark-green leafy clumps.
Windflowers (anemones) in our backyard
Even in our recent, dry hot conditions ---we've gone 2 weeks now without rain and temperatures above 80 degrees---they are holding their own in our garden. 

I first saw them in the beautiful gardens behind the George Eastman Museum (of Kodak photography fame) in Rochester, and learned that they are a traditional English garden flower, in cultivation since it was discovered in 1858 by M. Jobert in Verdun, France.

As with most perennials, it takes about 3 years for them to become well-established, but they are well worth the wait. 


Sunday, September 24, 2017

Grape Pie

Grape pies are popular in our area, the Finger Lakes region of New York state, during the late summer and early fall.   They are sold at farm stands and in local bakeries.  We found ours at Indian Pines Farm Market in Penn Yan.  
They are made with Concord grapes, the kind of grape that is used in grape jelly and grape juice here in the U.S.   
We chose one with a crumb crust, but you can also get them with a traditional double pie crust.

Yes, it tastes a little like grape jelly but it is also tart like cranberries.  And this particular pie has a good ratio of filling to crust so it isn't overly sweet and cloying as some grape pies can be.  

This is a Jeni's Pie from nearby Naples and she says she uses pastry flour, soybean oil, butter, sugar, Concord grapes, and flour.  

I asked the woman running the farm stand if she had made a grape pie and she said only one and that was enough!  

And that she said to her husband,  "I hope you are enjoying that grape pie, because it is the only one that I am ever going to make."  I asked her why and she said that it was too much work.  You have to separate the skins, boil down the grapes, remove all the seeds, etc, etc, etc.  

But in case you do decide to try making a grape pie, the recipe from the late Irene Bouchard, who died in 2015 at age 98, known as the Grape Pie Queen of Naples is featured here on Saveur's website.  


Friday, September 22, 2017

Irish Shortbread

Irish Shortbread
Hi Barb--

Irish shortbread is really just a substitution of cornstarch for about 1/4 -1/3 of the flour you would normally use in a recipe. Otherwise it is just butter, powdered sugar and flour. 

It does give a different texture. Less crunchy, more like a pastry. It was a nice variation. 
The Irish secret ingredient

It might also work well where shortbread is the base of a recipe. I often find that they are hard to cut, and the knife just slides through the cornstarch version. "

The recipe I used was from Just a Pinch recipes by Laura Broyles.

But when I was looking for a recipe I noticed that the ratio varied between flour and cornstarch.  Here it is 2:1.  But I think you could do a little less; 3:1. 

I have noticed that when I make shortbread that uses cocoa, the texture really changes and is softer. I’m guessing it is because cocoa powder acts much like the cornstarch and absorbs more moisture.  

When I made this recipe I used a large 11 x 16 pan and spread out the dough evenly.  It took about 18-20 minutes to bake.  

If you used a smaller pan (9x13) you would need to increase the baking time.  The recipe describes making round dough balls but doesn’t specify the size.  Then she notes that she used a 10 x3 pan and baked for 25 minutes, but that seems like a misprint to me.  

One, I don’t know anyone who has a 10x3 pan, and even if you did, I don’t think the dough would bake through in 25 minutes as it would be so thick.   I based my baking time on other shortbread that I have made.  You just need to check as you go and not let the shortbread get too brown.  Mine was just beginning to turn brown at the edges, but remained pale in the center.

Be sure to use salted butter.  If you don’t have, add a little bit of salt to the dough.  Also, when I took the pan out to cool, I let it sit about 20-25 minutes and then cut the shortbread while still warm with a sharp knife.
I also sprinkled the top with sanding sugar before baking.  You can use colored sanding sugar to make the cookies match a holiday theme.  

I suppose you could also roll the dough and do cut outs, but I find that to be very time consuming as you generally need to refrigerate your dough prior to rolling and then again after you’ve cut out the cookies so they don’t spread too much while baking.  With this dough I just mixed it up and pressed it into the pan and baked.  

Ready, set, BAAAAAAKE!  (I miss Mel!)


Friday, July 21, 2017

Locksmith (Chocolate Hazelnut) Biscotti by Colleen

Chocolate Hazelnut Biscotti

Last night Buddy informed me that the lock on the front door was “spinning.”  

Sure enough the mortise lock screw had come loose and the whole unit was turning when you put in your key.  The solution was embarrassingly simple (remove the plate and tighten a screw) but I didn’t know that until the locksmith showed up this morning and fixed it in literally less than a minute.  

But while I was waiting for him to arrive (three hour window) I decided to make biscotti.  As one does, when one has to be stuck in the house.  

I have used the David Lebovitz recipe a few times before, but wasn’t really happy with it - and it was a PAIN to mix together.  

So I scouted around and found a recipe that looked easier and then of course modified it to give it more flavor and crunch - hazelnuts, espresso powder, and drizzled chocolates.  You could use almonds instead of hazelnuts (which are expensive and difficult to find) and leave out the espresso powder or use almond extract for a different flavor profile (if you used almonds).  

If you do use hazelnuts, be sure to roast them first.  Put on a cookie sheet and bake for 15 minutes at about 275 degrees.  Turn into a dish towel while warm and rub the hazelnuts together to remove the skins.  If this seems annoying, buy blanched almonds.

Be sure to use bar chocolate and NOT chips for the drizzled chocolate.  White chocolate chips in particular refuse to melt smoothly.  I use Ghirardelli bars.

I did a lot of tasting along the way and the flavor is satisfyingly chocolate and the cookies are crunchy, but not too dry.


Locksmith (Chocolate Hazelnut) Biscotti

3 ½ cups flour
¾ cups Hershey’s cocoa powder
1 ½ teaspoons salt  (½ teaspoon less if using salted butter)
2 sticks unsalted butter, room temp
1 ¾ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 bag chocolate chips (semisweet or dark)
4 teaspoons espresso powder (optional)
1 ½ cups roasted hazelnuts, skinned and coarsely chopped
four ounces white chocolate, melted
four ounces dark chocolate, melted

Sift all the dry ingredients together in a bowl and set aside.  Cream the butter with the sugar and then add eggs, one at a time and mix well.  Add the vanilla and then add the dry ingredients and mix well.  Add the chocolate chips and hazelnuts.

Form four logs on floured board.  Logs should be about 2-3 inches wide, ¾ -1 inch high and about 12-13 inches long.  Use floured hands to shape logs as needed.  Put parchment on two  baking sheets and place two logs lengthwise on each sheet.  Bake at 350 for 35 minutes.  Remove from oven and after 5 minutes, cut diagonally about 1 inch thick pieces.  Place pieces back on parchment on their sides and bake another 10 minutes.

Let cool.  Microwave chocolates separately in large glass measuring cups.  When smooth, use a spoon to drizzle chocolates over the top of the cooled cookies using a quick back and forth motion.  Chill or allow chocolate to set.


Wednesday, July 5, 2017

Espresso Shortbread Cookies with Cacao Nibs from Colleen

If you use 2 cups of sugar you get a very crunchy cookie - which some people like and makes them good for dunking in a cup of coffee, or breaking up and sprinkling over ice cream. 

If you like a softer cookie, reduce the sugar to 1 1/4 or 1 1/2 cups depending on your preference. 

I’ve recently discovered that there are very strong preferences for either a crispy or soft cookie.

I was going to throw out some “over-baked” chocolate chip cookies and friend who was watching me bake said “That’s the way I LIKE them!” 

Who knew? 


Espresso Shortbread Cookies with Cacao Nibs

2 cups softened butter
2 cups sugar
2 teaspoons vanilla
4 teaspoons espresso powder
4 cups flour
¼ cup cacao nibs

sanding sugar (optional) and egg whites

Blend the butter and the sugar together.  Stir in the espresso powder and vanilla.  Add in flour and mix well (may need to use hands).  Add in the cacao nibs (optional).

Roll the dough into logs and wrap in plastic wrap and chill for 3-4 hours.  Brush outside of chilled logs with egg white and roll in sanding sugar.

Slice the dough into 1/4  – ½  inch thick slices and bake at 325 for 15 minutes or until set and lightly browned at edges.


Tuesday, July 4, 2017

Chef Dennis's "The Best Tiramisu You Will Every Make" from Colleen

"The Best Tiramisu You Will Ever Make"

Note from B:  Thank you, Colleen, for remembering Feast Everyday when you make something yummy like this recipe.  

This is from a website called Ask Chef Dennis.

There is a LOT of exposition that I mostly ignored. I decided to go with this recipe as he cooked the eggs and I didn’t want to risk salmonella by using uncooked eggs although Ina Garten’s recipe does.

I’m not willing to live that dangerously with the tender tummies in these parts. So I cooked the egg yolks with the sugar for a full ten minutes and the sugar did not dissolve.

I was in despair, but quickly googled and others said not to worry. When I whipped in the marscapone cheese, magically the graininess disappeared.

Thank God as it was hot and I did not want to spend another 10-12 minutes stirring eggs non-stop at the hot stove.

The rest of the recipe was easy. I cooled the eggs and then whipped in the marscapone using the mixer. Then I cleaned the mixer whisks and whipped the cream and folded that in. It seemed a little loose, but it firmed up in the fridge.

I liked making it in the punch bowl as it is very pretty to serve that way. But I ended up using three layers of lady fingers and felt a little short on the cream. I would likely increase the egg yolks to 7, leave the sugar at the same level as it was plenty sweet, add in a full pound tub of marscapone and use 2 cups of whipping cream. An offset spatula/spreader makes it easy to level the cream between layers.

Before I put the first layer of lady fingers in the bowl, I put down a thin layer of cream to help anchor the cookies. I had to cut some lady fingers to fit the bowl, but that was easy. I just dipped them first and then used a sharp knife to cut them down to size. The bowl diameter increases from the base, so the next layers used more cookies. I ended up using all but about 3 of the lady fingers. I covered the bowl once I was done and didn’t sprinkle with cocoa until I served it.

I would definitely make this again as it is like a fun craft project once you get past cooking the eggs and you can make it a day ahead.


Saturday, April 15, 2017

Orzo with Prosciutto and Asparagus

Orzo with Prosciutto and Asparagus

Sarah mentioned to me today that she will be making this dish from the blog to go with baked ham tomorrow when her in-laws come over for Easter dinner.  And I was reminded just how good this dish is. One of our best.  

It was originally posted in 2010.

This is a great side dish.  We served it today with grilled butterflied leg of lamb, but it also works well with beef tenderloin or filets.  The timing of the dish works out well for entertaining.  And it requires only one pan.  While Tom grills, I make this dish on the stovetop.  Guests love it.   

Orzo with Prosciutto and Asparagus
adapted from Bon Appetit, April, 2003

Serves 6 - 8

2 T.  butter
4 ounces cubed prosciutto
1 1/4 cups orzo (about 8 ounces)
3 c. low-salt chicken broth
2 pounds slender asparagus, trimmed, cut into 1/2 inch pieces
1/4 c. grated Parmesan cheese

On medium-high heat,  add prosciutto and saute until almost crisp, remove with a slotted spatula, transfer to paper towels to drain.  Melt 2 T. butter in the same skillet over high heat.  Add orzo; stir 1 minute.  Add broth, bring to boil.  Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes.  Add asparagus; cover and simmer until tender, about 5 minutes.  Uncover; simmer until almost all of the liquid is absorbed, about 1 minute.  Remove from heat.  Mix in prosciutto and 1/4 cup grated Parmesan cheese.  Season to taste with salt and pepper.

Wednesday, April 12, 2017

Chicken Puff Pie by Colleen

Puff Pastry-Topped 9 x 13" Chicken Pot Pie

Chicken pot pie is one of my ultimate comfort foods and we have been having an unseasonably long winter here in California.

You can buy ready-made pie at the local grocery but it is expensive.  

I happen to like puff pastry and don't want all of the calories or trouble of making a double crust. And it is easier to go with the natural shape of the puff pastry dough than to cut out a circle.  

So a certain bit of laziness is part of my decision to go with a 9 x 13".  I guess if I'm doing all of the other parts from scratch, I don't feel bad cheating on the crust.


Chicken Pot Pie

1 large shallot finely chopped
3 large chicken breasts, roasted, meat removed from bone and chopped
(about four cups)
2 cups baby carrots, cooked tender in lightly salted water
2 cups baby peas
olive oil
2 cups chicken broth
½ cup half and half or milk
dried or fresh thyme – about 1 ½ teaspoons
salt and pepper to taste
2 Tablespoons olive oil
½ cup flour
4-6 Tablespoons butter 

puff pastry sheet, thawed
egg wash (1 well beaten egg, mixed with a little milk or water)

Saute chopped shallot in olive oil until tender.  Stir in butter until melted and add flour and sauté for 1-2 minutes.  With a whisk, stir in chicken stock until smooth.  Stir in half and half, drained carrots, peas, thyme, and chicken.  Let simmer until sauce is desired thickness.  If too thick, add a little more chicken broth to thin. 
Note parchment lined baking sheet to catch drips
Pour filling into 9x13 pan.  
Line up dish to gauge roll out of puff pastry.  

Wait for dough to thaw, no matter how impatient you are.
Roll out puff pastry dough to cover dish.  
Place on top and bake at 400 degrees for about 30-40 minutes or until puff pastry is cooked through. Brush the pastry with an egg wash so it will brown well and shine.  

Best to let it sit for a while, at least 10 minutes, before cutting into it.  

You can make the filling in advance and then assemble with the puff pastry later.  If you are doing this, put the filling in the dish and start to heat as you are warming the oven so the filling isn’t cold.  When filling is about 120 degrees, put puff pastry on top and finish baking.

Also, for reheating purposes, I cut a big piece of crust and lift it off with a spatula and put it on a parchment covered baking sheet and reheat for 12-15 minutes at 400 degrees.  Then, I microwave the filling in a bowl and replace the top.  Otherwise, the crust is soggy.


Monday, April 10, 2017

Lamb Chops with Lemon-Mustard sauce

Well, today I thought I would be writing about Seven-Hour Leg of Lamb, which I cooked all afternoon yesterday while Tom and David watched the Master's final round of golf, and I had a 600-page book to keep me company.

This morning it still seems like a good idea --- a garlic-studded leg of lamb, a bottle of dry white wine, onions and carrots, fragrant thyme, rosemary and garlic---in a low oven (300 degrees) for seven hours, basting it every half hour.

I think I overcooked it (by a few hours!), because the size of my lamb roast wasn't as large as the one called for in Tom Valenti's recipe.

Instead, today I offer you my "go to" recipe for lamb chops, which I made many times over the last 6 months because we bought a CSA from a local farmer.

There were lots and lots of lamb chops.  At first, I simply pan-fried them.  Then, I found this recipe in Fine Cooking.

The sauce is SO good.  I am putting it on the blog so I don't forget about it.  It works well with lamb tenderloin,too.  It is delicious.

I have changed the recipe up a bit, based on making it so many times.

Seared Lamb Chops with Lemon-Mustard Pan Sauce
(Fine Cooking, 2016)

Serves 2

1 T. olive oil
4 small lamb loin chops
1 t. finely chopped garlic (more if you wish)
1/2 cup dry white wine
1/2 fresh lemon, squeezed
2 t. country style mustard
1/2 t. brown sugar
1/4 cup heavy cream
Freshly chopped parsley or chives for garnish (optional)

Preheat the oven to 350 degrees.

Pat the lamb chops dry with paper towels.  The drier they are, the better they will brown (vs. steam). Season both sides well with salt and pepper.
In an ovenproof skillet large enough to hold all of the chops, add the oil, then heat to medium high. Turn on the fan, and prepare for splatters.  Add the chops, and cook for 3 minutes on the first side. They should be well browned.  If they are not, then go a minute or two longer.  Flip them over with tongs, and cook on the other side until browned, for at least 3 minutes, and if needed up to 5.

Transfer the chops to a plate, and set aside while you make the sauce,
Lower the heat to medium, add the garlic, add the thyme, stirring into the pan juices, until fragrant. This happens quickly.  Don't let the garlic burn.

Add the wine, and cook, stirring in the brown bits from the bottom of the skillet.

Whisk in the lemon juice, mustard, and brown sugar and cook for a minute or so longer.
Add the chops back in to the skillet, and transfer to the oven.

Roast until done to your liking, about 7 minutes more, up to 10 minutes.  This will depend on the thickness of your chops.

Best to test the temperature.  Medium rare is 135 degrees.

Remove the pan from the oven, remove the chops to a plate and tent (cover with aluminum foil), while you finish the sauce.
Add the cream to the skillet, and cook stirring, over medium high heat, until the sauce thickens slightly, about 3 minutes.
Add the fresh herbs and stir.
Serve the sauce with the chops.
And an arugula salad.