All posts filed under: Gluten-Free

Pumpkin + Chicken Sausage Pasta

Are you ready for a true confession? I rarely cook from a recipe. The first time I made this Pumpkin + Homemade Chicken Sausage Pasta there was no script. I tell you this so you understand my process of getting a recipe from my brain to your screen– one that I know will work for you at home and that you can trust. A recipe that will hopefully make it onto your table. How an Idea Becomes a Recipe A new recipe concept starts with thinking and dreaming about the flavors, colors, scents, and textures of ingredients. This work happens when I’m asleep and when I’m awake– all the time! All that I have learned in over 50 years of cooking and eating informs how a new recipe idea comes together. Step One Intuition led the way when I first made this marigold Pumpkin + Homemade Chicken Sausage Pasta, like with most things I cook. I found it warm and comforting. It was delicious enough to share, and didn’t take a fortnight to make, and …

flourless walnut spice cake on a platter.

Flourless Walnut Cake with Coffee + Spice Versions

Flourless Walnut cake is perfect as written– the coffee or spice variations take it next level. Three primary ingredients, a few simple steps, for beautiful cakes all winter. This Flourless Walnut Cake and its coffee or spice versions deliver on a promise of uncomplicated simplicity.

One bowl of Pumpkin Black Bean Soup with spoon.

Pumpkin Black Bean Soup Two Ways + Leaning In

Comfort food at its best, let Pumpkin Black Bean Soup be your secret weapon in defense of friendship. Put together this rich and fragrant rusty-brown soup in a flash with canned ingredients from your pantry, or more slowly with dried black beans you cook yourself. Directions for the easy way and the beans-from-scratch way are included. Pumpkin finally gets a reprieve from its sugar and spice gig in this savory combo with black beans and cumin.

The Power of Threes: Beluga Lentil, Grilled Nectarine + Burrata Salad

I’ve been experimenting with the design Rule of Threes in my cooking. In this dish the triad of warm earthy lentils, smoky-sweet nectarines, and cool creamy burrata is more than the sum of its parts. Each of the parts requires very little or no preparation. The vinaigrette acts like the jewelry that ties the whole ensemble together. Quick to pull off but ever so delicious, beautiful, and versatile, make this soon for a fancy-easy brunch, lunch, or dinner.

Plates of roasted red peppers, white beans, feta, and green herb sauce.

Summer Goes Easy: Roasted Peppers, White Beans, Feta + Simple Herb Sauce

Long on gourmet attitude, short on effort and time, this recipeless guide makes summer dinner go easy. Eight ingredients, under 30 minutes, and you are a cooking genius! Use the same guide in the autumn using your oven to roast the peppers and warm the Feta and beans.

Sweet Corn Buttermilk Cake + Blueberry Compote

The first cake on 101-Mile Kitchen is like a country summer day on a plate. It is rustic in nature– meaning it has textural interest and isn’t overly sweet or elaborate. It is unfussy. It is flourless, therefore can be served to our gluten-sensitive beloveds. And most of all it uses fresh, seasonal, local ingredients. A decade ago I played with and wrote about the magical flavor triad of sweet corn, blueberries, and buttermilk. I had two inspirations at the time. First by Claudia Fleming’s sweet corn ice cream recipe from her famous out-of-print book, The Last Course, from her time as the innovative pastry chef at Grammercy Tavern in the 1990’s. Tim Mazurak of the delicious blog Lottie + Doof created a blueberry galette in a cornmeal crust and served it with the same sweet corn ice cream. Swoon. My addition of buttermilk to the corn and blueberries brought bucolic thoughts of summer full circle. I promptly forgot about this happy flavor song until now. The Sweet Corn Buttermilk Cake The Sweet Corn Buttermilk …

Anti-PB + J: Crunchy Cold Buckwheat Noodle Salad

As a kid I hated peanut butter and jelly sandwiches. The basic components were good, I thought. But jelly seeping through the bread, the gluey palate-sticking nature of the thing, and the whole sandwich mangled by a thermos smacking it inside the lunchbox of a girl with a purposeful stride? Thank you, but no. If Crunchy Cold Buckwheat Noodles in Peanut Sauce had been popular among suburban moms so long ago, it would have been my absolute lunchbox preference. The chewy buckwheat noodles draped in a velvet cloak of spicy, gingery

a bottle and glass of rose wine with shrimp melon salad

Cool It On Down with Sweet + Spicy Shrimp Melon Salad + Chilled Quady North Rosé

Scorching record-breaking heat is promised across much of the U.S. this week, and you need cooling solutions, right? You’re going to need this– the best simple yet fancy cooling salad I can think of– light, fresh and hydrating, and ever so tasty. When you eat it, try to imagine someone nearby fanning you with a palm leaf. Can you feel it? This refreshing salad was made to serve with an equally refreshing chilled rosé. I love the 2020 Quady North Rogue Valley/Southern Oregon GSM Rosé for it’s South-of-France typicity we don’t often find in an Oregon rosé.

Douglas Fir Tip sorbet and hazelnut cookies

On the Cutting Down of a Forest: Douglas Fir Tip Sorbet

Our sweet little home melts into the backdrop of a 260+ acre forest. We have loved the forest for all it gives. Birdsong, shade, the ever-present rustling of the treetops, the pure fresh earthy scent that’s especially noticeable in the early mornings, and the eerie sounds that call from it after dark. Beginning Tuesday, as happens in Oregon, the crop of timber– the entire forest– will be harvested. By September what once was a Douglas Fir forest will be three new homesites. We knew this would happen one day. We just liked to think that one day was 20 years from now. What does one serve on the occasion of a forest being cut down?