Here is another dish that I plan to make for Thanksgiving. It is a spoonbread, which is basically a cross between a custard and a cornbread. If you have gluten-free eaters to feed on Thanksgiving this is a very good starch to serve. It is an old fashioned American dish that is traditionally made without…
Roasted Brussel Sprouts with Kim Chee Sauce
I am planning on making these Brussel sprouts for Thanksgiving. They are unconventional, but delicious. I ate this dish at Star Noodle in Lahaina when I went home to visit my mother on Maui last spring. Star Noodle is an AMAZING restaurant, and if you have the pleasure of visiting Maui you should go eat there. Ironically,…
Bethany’s Mom’s Fresh Homemade Rice Noodles/ My Mom’s Healthy Ramen
I pride myself on figuring out how to make all of the foods I like to eat at home. That said, I maintain a short list of items that I have deemed too difficult to produce at home, and these are the things I order when eating out. French Fries (I don’t have a deep…
Tea Time in Taipei/ Black Sesame and Lemon Tea Cake (gluten-free)
This October, my husband and I returned to Taiwan for two weeks. This is our third time traveling to Taiwan, and we love it more each time we visit! Last year, we were teaching a puppetry workshop for the Close to You Puppet Festival (You can see last year’s post about traveling in Taiwan here)….
An Aphrodisiac Tart with Fresh Figs, Dark Chocolate and Salted Almond Crust (gluten-free)
Usually when I come up with a new gluten-free dessert recipe, it takes me a few tries to get it right. This one turned out perfect right away. In fact, this may be one of the best things I have ever made. I made it for my friend Lindsay’s bachelorette party. Lindsay is the…
Golden Split Pea Fritters with Bacon and Chanterelle Mushrooms (Gluten-free or not)
The beauty of this fritter recipe is that it combines very expensive ingredients (chanterelle) with very cheap ingredients (yellow split peas). Yellow split peas are among my favourite legumes. They have a cheerful color, a sweet flavour and a texture that I find comforting. I don’t cook with fresh Chanterelle mushrooms very often, but only…
Smokey Buttermilk Dressing for Crisp Romaine Salad
In the summer, my girlfriends and I are fairly regular customers at Flatbush Farm and Bar(n). They have great cocktails (I recommend The Garden Snake and also the Sidecar). They have Lem (an awesome bartender and all around great fella). Most importantly (to me), they have really good food. My girlfriends and I do not…
Mystery Squash Gratin/ Nolichuckey Bluffs B and B
I mentioned in the Succotash post, that my husband and I visited family and went camping in Eastern Tennessee recently. Well, we also stayed at a wonderful Bed and Breakfast. Our camping trip was followed directly by a visit to my husband’s Uncle in Johnson City. I feel comfortable with my in-laws, but not comfortable…
Fried Ripe Tomatoes (Gluten-free or not)
Fried Ripe Tomatoes are a cousin to classic fried green tomatoes. Green tomatoes fry up well because they are still a bit hard. You can dredge them in batter or cornmeal, throw them into hot oil and they do not fall apart. Fried Green tomatoes are often served with remoulade or some sort or spicy…
Eastern Tennessee Harvest- Succotash
When I was in the fourth grade, I found a recipe for succotash in the recipe section of the local newspaper. It caught my fancy, and my mother agreed to help me make it. Succotash is corn and lima bean stew but I am pretty sure that the newspaper recipe included ground meat of some kind. …
Big Sis Little Dish 