Whitney’s Grand Marnier Brownies – an adult dessert

Brownies are a good friend!

Gluten Free Gus

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Four professional women had their first child within 4 weeks of each other.  We were connected by mutual friends who felt it might be (fun, helpful?) for us to share the dramatic life change. Understanding the need for support we formed a Play Group that met Mondays from 3-5.  If our and the world’s problems weren’t solved in two hours, pizza was ordered and husbands joined us for dinner. Those babies turned 26 this year.  They had brothers and sisters, went to different schools and camps, one even got married!  Happily, their friendships and ours endure.

Whitney brought Grand Marnier Brownies to one of our early gatherings.  Wow: the perfect tonic for a late Monday afternoon and  standard by which all other brownies are measured.  I love Lisa’s Triple Chocolate Brownies   http://glutenfreegus.com/2013/01/23/triple-chocolate-brownies/ , but our gluten free version of Whit’s Grand Marnier Brownies is, and I quote: “to die…

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Fromage of the Day, 04.10.13: Avonlea

I love cheese and there are sop many kinds

The Joy of Cheese

avonleaof the Day, 04.10.13: Avonlea.  Earthy, crumbly and sharp, this clothbound cheddar is from Canada.  It pairs with your favorite Chianti Classico, a Stillwater Existent, a Crispin Cider, or an Elmer T. Lee.  If it was a PJ recording, it would To Bring You My Love, rough and poetic.  The Joy of Cheese April Events begin on the 11th at the 92nd St. Y with a cheese and beer class.  Details are here, http://www.92y.org/tickets/production.aspx?pid=88762.

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Potstickers

Yes these are great and a bit of work but worth it.

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Fromage of the Day, 04.06.13: Fricalin

Cheese is good, good cheese is better.

The Joy of Cheese

Fromage of the Day, 04.06.13: Fricalin. Nutty, buttery and malty, this wondrous cow’s milk is from Switzerland.  It pairs nicely with your favorite Corbieres, a Schlenkerla Doppelbock, or a Laphroaig 15.  If it was a Miles Davis recording, it would be Get Up With It, funky complexity rules.  The Joy of Cheese April Events begin on the 11th at the 92nd St. Y with a cheese and beer class.  Details are here, http://www.92y.org/tickets/production.aspx?pid=88762.

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Lamb Loin Chops Sous Vide with Red Wine Sauce and Garlicky Broccoli

Nice going!

REMCooks

Lamb Loin Chops Sous Vide with Red Wine Sauce

These lamb chops were sooo good. I probably should have made them for Easter but I had actually forgotten I had these little gems in the freezer. 😮 I’m sure glad I found them. Don’t they look mouthwateringly good?

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Thai Curry Paste Episode II: Authentic Green Curry Paste (Kaeng Khiao Wan)

I would love to learn a bit of Thai cooking

The High Heel Gourmet

Thai Green Curry Paste by The High Heel Gourmet 26

I think green curry is the best-known curry in Thai cuisine, although I personally think Massaman and Panang are quite famous on their own, to the point where I don’t even know which one is the close second. But rest assured,  if you haven’t reached the point where you’re ready to barf curry before the year end (because I will be giving you recipe after recipe of curries through out the year,) I will give you a medal, accept your “Thai-ness” and appoint you an official “adopted Thai peep.” How is that?

This is the second curry that I learned to make while I was growing up.  We made it ourselves because it contains fresh chilies and it doesn’t taste anywhere near as fresh if you buy the pre-made curry paste. My grandmother and my aunt always said I could buy some pre-made curry pastes if I wanted to, but…

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Pineapple Crumble

Good one. nice to see a bit of thinking went into it.

Recipes for Sustenance

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I had not initially planned on making a dessert for our Easter meal. I had some fresh pineapple I wanted to use. The pineapple wasn’t ripe enough to just eat and since I’m doing this gluten-free diet for my thyroid, I couldn’t go to my stand-by quick bread recipe or make a cake. I’m a big fan of fruit crumbles and decided to go that route. I have made all kinds of fruit crumbles, but this is the first time making one with pineapple. I thought the pineapple would compliment the coconut ingredients I planned on using. I was right. There is a reason why pineapple and coconut are a classic combination.

The crumble turned out well. It was especially good with a scoop of vanilla ice cream. The pineapple I used wasn’t ripe, so it didn’t release very many juices. The addition of a tablespoon of pineapple or orange…

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