Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

December 2014 Archives

Cranberry Ceviche

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This festive appetizer is a great recipe to have for the holiday season. It is a beautiful garnet color and delightfully tart, sweet, spicy, and salty all in one bite. We scooped up the ceviche with gluten-free blue corn tortilla chips, and six of us polished off the entire batch before dinner. 

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Last Minute Holiday Gifts Plus
Fudgy Ginger-Nut Meringues

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I have a few more gifts to tend to, but I’m determined to stay away from the malls during this last week before Christmas. Here are suggestions for three items that can be ordered to arrive in time and one extra special treat to prepare at home. 

 
Chocolate.Hazelnut.Ginger.Meringues.jpgFudgy Ginger-Nut Meringues
 
These naturally gluten-free goodies are crisp on the outside, gooey inside with a surprising hint of ginger. They are easy to make too. I’ve already baked one double batch; we took half to a dessert party, and stored the second half in a tin to serve to friends who stop in. Steve’s son was here the day I baked them, and many got eaten as we finished decorating our tree. The recipe is in my new book, Gluten-Free Baking, and I’ve included it at the end of this post. So keep reading.

Continue reading Last Minute Holiday Gifts Plus
Fudgy Ginger-Nut Meringues
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Soup for a Stormy Night
Kale, Mushroom, and Sausage Soup

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There is a big storm due in Los Angeles tonight, and I have the perfect recipe to keep you warm; it worked for us during the last downpour. This soup is so thick and comforting, you could call it a stew or even pasta fagioli

Continue reading Soup for a Stormy Night
Kale, Mushroom, and Sausage Soup
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Books for Gluten-Free Cooks

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I’ve been having fun reading and cooking from a few new cookbooks this fall. Although they aren’t specifically gluten-free, every one has plenty of recipes for the gluten-free cook, and every one would make a great gift for yourself, a gluten-free friend, or any friend who loves to cook. And that is the point. The recipes in these books, like on this blog, produce fresh, naturally gluten-free food. No one should say “Oh that’s good for a gluten-free dish,” instead the criterion is that this is delicious food! For anyone! 
 
With the exception of one of these books, they are written by food pros I know, mostly from my years as food editor at Bon Appetit magazine, so I was already familiar with the high quality of the recipes they create. Oh yes, one is my new book, Gluten-Free Baking, which will be available any day now.
 
 
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Gluten-Free Baking, by Kristine Kidd (me)
I took a long sabbatical from this blog to write a baking book, and it will be available by December 23. It can preordered now on Amazon.com and Barns & Noble.com, and should be in book stores by then too (just barely in time for the holidays). Hopefully it will show up a little earlier in Williams-Sonoma stores. 
 
I am not fond of most of the baked goods in stores or the recipes for goodies I find in books and magazines. They are all packed with nutritionally empty white starches that give an off flavor and dry texture. I preferred to go without, for a while. Eventually I started craving artisanal style gluten-free breads and homemade cookies. So I decided to create my own recipes using whole grain gluten-free flours and naturally gluten-free techniques. I am thrilled with the flavors and textures of the recipes I created, and hope you will be too.

Continue reading Books for Gluten-Free Cooks.

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Kristine Kidd
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