I know you know our friend, Winfield Hobbs. He is a man of many talents: chiropractor, musician, artist and one of my top recipe testers. He also happens to be quite a performer, that is, both in the dancing and acting arenas. His summer role is that of a pastry chef and he asked me to develop a gluten-free apple strudel, which he could prepare for the cast as they put in their numerous rehearsal hours. As it turns out, at least one of the cast members is gluten-sensitive. So, as part of his birthday dinner, I developed this recipe. It followed a traditional Hasenpfeffer main course. I think he like it.
Saturday, July 16, 2011
Wednesday, July 13, 2011
We love pesto in our house, and I have made many varieties in the past. This is a newer version that I just put together and my mouth is but watering as I await my hens to roast. I have been waiting many months for garlic whistles to become available here. Last winter I shared a wonderful lunch with my cherished friend, Lucy Vaughters, who, at the time, made mention of such an accompaniment. She had hunted in her garden, then wintered-over, for garlic tops at no avail. Ever since I have sought the day in which I may whirl the often tossed-off garlic whistles with succulent olive oil and tasty nuts, then lace the flavorful culmination over the centering of choice.