Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “walnuts”

Olive Oil Brownies (Gluten Free) For Valentines

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Why, you might ask, is there an olive sprig in this photo? Extra-virgin olive oil is the first of two unique ingredients in these intense, dark chocolate brownies. Not something normally associated with desserts, but the oil’s depth of flavor accentuates the chocolate, and the results are less cloying than treats made with butter. These brownies are worthy of serving to a Valentine (and the preparation is easy).


The Seasonal Jewish Kitchen

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I’ve been having lots of fun cooking from my friend Amelia Saltsman’s new cookbook, The Seasonal Jewish Kitchen. This is a warm, personal book, filled with Amelia’s spins on Jewish recipes, often influenced by the intense flavors of Middle Eastern fare. It is organized by the seasons, features fresh produce, and offers fascinating history and family stories. You might remember Amelia from her wonderful The Santa Monica Farmer’s Market Cookbook

Continue reading The Seasonal Jewish Kitchen.

Market Inspirations
Beet, Feta, and Walnut Salad

beet-feta-walnut-salad.jpgHeirloom beets are showing up in spectacular colors at the farmers’ markets- golden, red, deep purple, and candy cane stripe. Beets with firm, glossy leaves offer a bonus: delicious cooking greens.

Roasting the beet roots intensifies their earthy flavors. Cut off the tops and save them in a plastic bag to cook later. Cut the root tips off too. Then wrap the beets tightly in foil and bake in a hot oven (400°F, or at whatever temperature you are cooking something else) until tender when pierced with a small sharp knife. After the beets cool slightly, the skin will pull off easily. The cooked beets can be stored in the fridge for later use. 


Maple Nut Pralines

MapleNutPralines.jpgTo avoid the crowds of holiday shoppers and to give personal gifts, I have started preparing goodies in my kitchen. Today I boiled up a batch of Maple-Nut Pralines. It took me only half an hour to turn out a large batch of confections, and my house smells like maple sugaring time in Vermont. 

 
 
Pralines are a New Orleans-style candy fashioned from sugar, cream, and pecans. I put my own flavor stamp on these sweets by replacing the standard white sugar with pure maple syrup, stirring in walnuts in addition to pecans, and adding a pinch of nutmeg for a festive touch. 
 
I plan to concoct more candies and bake cookies all during December, and will post some of the recipes on this blog. They will be treats I have thought up over the years and enjoy making again and again. These recipes, and many more, can also be found in Cooking at Home. I am going to thumb through the book again, to select a cookie to make for the friends I will be visiting this weekend.

Continue reading Maple Nut Pralines.

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Kristine Kidd
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