Creamy sweet potatoes are baked to perfect in a bed of kosher salt and then seasoned with pancetta, green onions, butter and sour cream before being stuffed and baked to perfect. The finishing touch is a chipotle cream dollop.
This old Basque remedy is remade to be gluten free. Pungent garlic is slowly cooked into a flavorful broth that is seasoned with dried chilies, olive oil and thickened with potatoes instead of bread. Just what you need as a cure for all that ails you.
Chicken, onions, celery and carrots are slowly roasted and then simmered to perfection to make this rich, gluten free, homemade chicken stock. Perfect on it’s own and even better when turned into a bowl of piping hot soup.
Warm nutty and spicy pumpkin scones are drizzled with a maple glaze before serving; perfect for a light breakfast or an afternoon snack. Even the kids will go crazy over them.
Creamy risotto is slowly cooked with savory butternut squash, leeks and clams to make this delicious gluten free meal.
The end of August found me in Seattle for IFBC. I was not going to go. To be honest, I had my fair share of food conferences last year and had decided to sit back in the shadows to enjoy them moving forward. Upon returning from France, we had to high tail it to Seattle …