The Pizza that Changed My Life

OK, maybe that is exaggerating a bit... But then again, since going corn-, gluten-, semi-dairy-, oat- (and a whole bunch of other things) free, I haven't had a slice of pizza. None at all. It was once my 3am, post night-out-on-the-town, pre-bed go-to. Now it's rice cakes. And believe me, there is no real comfort or greasy satisfaction there.

So you'd imagine my delight, the former pizza-lover I was, when I discovered some thin crust, gluten AND corn free pizza crusts from Venice Bakery in CA. I was skeptical at first... I mean, how could these taste good? And there is no cornstarch - an evil ingredient, still sadly eponymous in many a GF food - in them?!! Hard to beat. Still doubtful that these were edible, the information I had was further compounded by the fact that these were vacuum-sealed and shelf stable for a week or so at least (I'd rather not test this; mine are in my fridge as the freezer is just too full).

Nevertheless, I trotted on with visions of pizza in my head, and the taste of homemade pesto and caramelized onions in my mouth. I just hoped with all my might that these would not disappoint. And I'll stop keeping you in suspension there. They were OUT OF THIS WORLD. Super crisp on the outside, tender on the inside, and strong enough to withstand even my super-loaded curry version. Plus not too big that you would fill up with more bread than goodies. Don't get me wrong - it's not Lucali, Roberta's, Al Forno, or Zero Otto Nove - but it's gluten free, and delicious. DELICIOUS!

For starters, don't nibble on these unbaked (well, un-reheated, as they come cooked already). Kind of bland and dense, but it wasn't any surprise. Baked is better, isn't it? While my pizza stone heated to a blazing 450 degrees, I slathered some pizza sauce, and a sprinkle of mozzarella and parmesan cheeses (See, semi-dairy free. Nothing replaces cheese on pizza, and this was worth the splurge), on one half of the pie. A garnish of sun-dried tomatoes, and dollops of my homemade pesto, and I was halfway there.

On the other side, I got crazy. With visions of this Thai Carrot Pizza from Thomas Hill Organics in Paso Robles, CA on my mind, I was thinking of Kashmiri Curry flavors, plus caramelized onions, bacon, avocado, cilantro, toasted walnuts, and some swiss cheese for good measure. An insane combination, but take it from me, IT WORKED. The once-dense crust crisped up nicely, absorbed a bit of the oil let off by the cheese and pesto, and I even baked it until overly golden, which I usually don't like when it comes to normal pizza crusts (because they burn to dust), but suited these babies oh-so-well.

With three more crusts tucked in the fridge, and plenty of pesto, tomato sauce, and cheese on hand, there is plenty more experimenting to be had. Pesto, raisin, and toasted pine nut is a favorite. Perhaps a breakfast pizza, with scrambled eggs and bacon on top. Or, as the crust has a slightly sweet flavor, what about a dessert pizza, toasted with browned butter, topped with nutella, and a sprinkling of caramelized banana slices or something even more indulgent?

What are your favorite pizza topping combinations?

Last Light

It's been a while since I've written last. Why? Taking time to watch the snow fall, the clouds drift, the grass grow, and the lilacs bloom. Taking some time away from writing and food to be, and to certainly unearth new sources of inspiration (one of which is the below).

Going forward, I may appear infrequently here - I'll be juggling going back to graduate school with a much-needed return to the VT "wilderness" (hey, it's more wild than RI, CT, or NYC...) and I'm thrilled. And nervous.

While this isn't my last light, please do check out how inspiring and absolutely spectacular the glow is here in Glacier Bay, Alaska.

Whole Foods' Dark Rye Online Magazine

A cool teaser for a online magazine focused on food, health, and sustainable living, brought to us thanks to Whole Foods Market. While I much prefer to support small local farmers rather than giant grocery stores like WFM, they've undeniably changed the organic food landscape for the better. And, naturally, I'm eager to see what Dark Rye brings.

See for yourself.

Can Mushrooms Save the World?

What do you think? Fascinating.

 

Film by Louie Schwartzberg about mycologist Paul Stamets and his work looking at how mushrooms may be a key element of ecological sustainability.

Dried Cherry- and Sausage-Stuffed Acorn Squash

Winter squash can be intimidating. There are a number of varieties, all sorts of shapes, sizes, and colors. does one cut it, or peel it? And what on earth is that gunk that butternut squash leave on your hands post-peeling - the sap that makes your skin peel off? Almost makes me not want to battle these wonderful winter starches. But they're really worth it...

There are a number of ways to prepare winter squashes. Slice it in half, scoop out the seeds, and cost the halves for a puree with a touch of caramelized depth. Or cube up the pieces and throw it in the steamer for a lighter puree. I love these tips, or will often peel, cube, and roast the vegetable-du-jour it until each piece is crispy in the corner, tender inside, and with a rich caramelized color all around. Delicious. But even then, after a couple of times of making this (I've used it in pasta, risotto, omelettes, salads, and more), it can get monotonous.

For someone gluten- and corn-free like me, finding healthy carbohydrates to satisfy my hankering can be a challenge. Squash saves the day, so I'm always thinking of new ways to serve up this starch (My vegetables aren't vegetables unless they're green!)

Stuffed squash is one of my new favorite go-tos. Start with some sausage, or for vegetarians, a base of brown rice. Supplement with sweeteners (honey or maple syrup) and spices as you wish, then add a variety of flavorings from cherries and pine nuts to something exotic, like pineapple, coconut, and chopped macadamia nuts. You can even try greens — kale, miso, and a garnish of scallion sounds delicious, doesn’t it?


Dried Cherry and Sausage-Stuffed Acorn Squash

2 acorn squash, sliced in half and seeds scooped out
4 tablespoons olive oil, for brushing, plus more for sautéing
4 tablespoons maple syrup, for brushing
Salt, to taste
2 large yellow onions, finely diced
6 turkey sausage links, removed from casings
1/3 cup dried cherries
1/3 cup pinenuts, toasted

Preheat the oven to 400 degrees.

Trim off the bottom of each squash half so each sits flat. Brush with olive oil and maple syrup. Season with salt and bake for about 1 hour, or until the flesh is tender when pierced with a fork.

Meanwhile, heat olive oil in a large sauté pan over high heat. Add the onions and turn the heat to medium high. Cook for about 10 minutes or until onions are golden and translucent. Season with a pinch of salt and add the turkey sausage. Cook about 10 minutes, or until the meat is cooked most of the way through. Add the cherries and remove from heat. Set aside.

Once the squash is tender, fill each with stuffing. Bake for about 10 minutes, until everything is warmed through. Garnish with pinenuts and serve immediately.

Serves: 4

The Healthiest Cookies You'll Ever Eat

Yes, for you health nuts out there, that is.

Now, let me start my saying I may be a health nut in that I need some sort of physical movement to sleep well, and I love (LOVE!) my dark green vegetables. But I've also been known to dip my fries in mayo, love salted butter on pancakes, and an herb-filled compound butter on my rare steak. But as now gluten and dairy-free (plus oat and corn, really, for me), something has GOT to give.

I recently made these cookies for my sister. I first saw the recipe over at Jess Thomson's blog. And when, to my delight, I found her recipe was inspired by one of those from ANOTHER one of my favorite home cooks and bloggers, Heidi Swanson, and her recipe in Supernatural Everyday for Carnival Cookies. There is no butter... instead, coconut butter (Melissa Clark of The New York Times can even speak to my obsession. See here.) In lieu of flour, there are rich and filling grains like oats and my favorite, millet. They aren't too sweet, thanks to pureed banana, and as with any sweets recipe I like, they include chocolate. Because isn't everything better with chocolate?

See for yourself. Warning. They're messy to roll. But right out of the oven, with a glass of vanilla almond milk (I feel like a crunchy person. Wait, I kind of am), they're oh so so good. They probably shouldn't even be called cookies...

Healthy Oat, Chocolate, Millet "Cookies"

4 large, over-ripened bananas, mashed well
1 teaspoon vanilla
1/4 cup melted coconut oil, at room temperature (i.e. liquid and cool, not solid or super hot)
1 cup gluten-free rolled oats (if, like me, oats are a no-no, substitute kamut or brown rice flakes)
3/4 cup raw millet
3/4 cup almond meal/flour
1 teaspoon cornstarch-free baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup roasted pecans
1 cup semi-sweet chocolate chunks
1 cup popcorn (optional)

Preheat oven to 350 degrees. Line a baking sheet (or two) with a Silpat or parchment.

In a large bowl, combine bananas, vanilla, and oil. Mix well with a spoon and set aside.

In a medium bowl, combine all dry ingredients up to the nuts. Mix well with a fork. Add to the wet ingredients and mix well to combine. Stir in the nuts, chips, and optional popcorn. Stir to combine.

Using a tablespoon, roll dough into balls. (Yes, it's messy and they seem like they're going to fall apart. Pack well and minimize handling.) Place on cookie sheet, about 2 inches apart. Bake for 15-20 minutes, or until golden on top. Let cool for 10 minutes before transferring. Best still-warm, with almond milk.

Super-Rich Dark Chocolate Crinkle Cookies

Who doesn't love chocolate? And in honor of Valentine's Day, I had to indulge myself and get baking (baking is the indulgence, not the chocolate. My day isn't complete without at least a small piece!)

Now gluten- and dairy-free, finding a dark chocolate cookie that satisfies my cravings but doesn't leave my stomach aching can be a challenge. No more traditional brownies (I'll take mine made with coconut oil, thank you very much). And sorry City Bakery, I no longer come in for my stressful day fixes (same with you, Levain Bakery... but you're worth breaking the rules). But these hit the spot. Just one small cookie, not too sweet, and oh-so-dark and chocolaty. They're REALLY good.

Dark Chocolate Gluten-Free Crinkle Cookies

9 ounces bittersweet chocolate, broken into 1-inch chunks and partly melted over double boiler

3 egg whites
2 cups confectioner's sugar, plus more for rolling
1/2 cup unsweetened cocoa powder (I like Ghiradelli)
1 tablespoon tapioca starch
1/3 teaspoon salt

Preheat oven to 350 degrees. Line baking sheet with Silpat. Let melted chocolate cool to room temperature. In a mixer, whip whites at high speed til very frothy. Add 1 cup confectioner's sugar and whip until the mixture resembles smooth marshmallow cream, about 5 minutes.

In a small bowl, mix together remaining sugar, cocoa powder, starch, and salt. Gradually add the mixture to the cream, beating well after each addition, at a slow speed. Scrape the sides and bottom of the bowl. Add the warm, melted chocolate to the mixture and mix to combine. The dough will immediately stiffen up.

Makes about 25 cookies