Posts Tagged: gluten-free

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/ Erin

Daifuku

Daifuku is a sweet mochiko rice flour ball stuffed with something sweet.  Sweet black sesame paste is my favorite but I won’t turn down sweet red beans either.  I grew up eating this Japanese treat in Hawaii, but I made

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/ Erin

Daifuku

Daifuku is a sweet mochiko rice flour ball stuffed with something sweet.  Sweet black sesame paste is my favorite but I won’t turn down sweet red beans either.  I grew up eating this Japanese treat in Hawaii, but I made

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/ Erin

Butter Mochi

I pulled this recipe out this summer to make with the young cooks at the Brooklyn Apple Academy Run a Luncheonette Cooking Camp for our Asian inspired menu.  Butter Mochi is a Japanese American treat that I ate and adored as

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/ Erin

Butter Mochi

I pulled this recipe out this summer to make with the young cooks at the Brooklyn Apple Academy Run a Luncheonette Cooking Camp for our Asian inspired menu.  Butter Mochi is a Japanese American treat that I ate and adored as

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/ Erin

Salad Rolls with Dipping Sauce

I posted about salad rolls when my sister and I first started writing this blog.  But it’s a recipe that bears repeating.  For one thing, I didn’t own a good camera when I wrote the first post and instructional photos are kind

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/ Erin

Salad Rolls with Dipping Sauce

I posted about salad rolls when my sister and I first started writing this blog.  But it’s a recipe that bears repeating.  For one thing, I didn’t own a good camera when I wrote the first post and instructional photos are kind

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/ Erin

Watermelon Pickles with Star Anise and Sichuan Peppercorns

I know,  I’m late with this recipe.  Whatever.   I got behind on posting recipes because I was having an awesome summer that did not involve sitting in front of a computer. During the heat wave in August, I taught a

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/ Erin

Watermelon Pickles with Star Anise and Sichuan Peppercorns

I know,  I’m late with this recipe.  Whatever.   I got behind on posting recipes because I was having an awesome summer that did not involve sitting in front of a computer. During the heat wave in August, I taught a

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/ Erin

THEY CAME FROM THE BLACKBERRY BRAMBLE!/ Blackberry Tarts with Saffron Honey Almond Cream (Dairy and Gluten Free)

Normally at this time of year, I post recipes exclusively for Blackberries and Salmon.  I go back to British Columbia, where I was born and where my mother has retired in August to celebrate the birthdays of my family who are

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/ Erin

THEY CAME FROM THE BLACKBERRY BRAMBLE!/ Blackberry Tarts with Saffron Honey Almond Cream (Dairy and Gluten Free)

Normally at this time of year, I post recipes exclusively for Blackberries and Salmon.  I go back to British Columbia, where I was born and where my mother has retired in August to celebrate the birthdays of my family who are

Watermelon Gazpacho in Pottery by Regina Wickham
http://reginawickham.blogspot.com/
/ Erin

Watermelon Gazpacho (Vegan and Gluten-Free)

I’ve written about this soup before, but I feel that the praises I sing bear repeating.  When I am called upon to make a summertime dinner for a crowd of people, this watermelon gazpacho is usually involved.  For example, I

Watermelon Gazpacho in Pottery by Regina Wickham
http://reginawickham.blogspot.com/
/ Erin

Watermelon Gazpacho (Vegan and Gluten-Free)

I’ve written about this soup before, but I feel that the praises I sing bear repeating.  When I am called upon to make a summertime dinner for a crowd of people, this watermelon gazpacho is usually involved.  For example, I

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/ Erin

Tomato Eggplant Appetizer with Sweet Moroccan Spices/ Savory Seed Crackers (Vegan and Gluten-Free)

 I recently put this ridiculously delicious appetizer on the summer Eight Course Vegan Tasting Menu for the Illuminati Ball.  I’m really enjoying changing the dishes out to use seasonal ingredients.  The Illuminati Ball has been extended until the end of October!

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/ Erin

Tomato Eggplant Appetizer with Sweet Moroccan Spices/ Savory Seed Crackers (Vegan and Gluten-Free)

 I recently put this ridiculously delicious appetizer on the summer Eight Course Vegan Tasting Menu for the Illuminati Ball.  I’m really enjoying changing the dishes out to use seasonal ingredients.  The Illuminati Ball has been extended until the end of October!