HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, June 6, 2013

Fudgy Walnut Brownies that just happen to be Gluten-Free


        
Andrew and I watch a fair number of cooking shows on TV.  In the baking category, we’re tuned into “Cupcake Wars” and “Unique Sweets”.  For quite a while now, we’ve scoffed, more than saluted, the number of bakers who turn out Gluten-Free items. We simply could not imagine anything Gluten-Free matching up to the sheer decadence of Baked’s Brownies (http://www.chewingthefat.us.com/2011/01/baked-brownies.html)
or Lisa Yokelson’s “Dark Shadows” (http://www.chewingthefat.us.com/2012/02/they-may-look-like-brownies-to-you-but.html), both of which are outstandingly rich and irresistible.  But, as readers of Chewing the Fat know, we’ve got more than one friend who didn’t just choose to be Gluten-Free, she had to be.  So when Andrew volunteered to bring dessert to a recent party, he pulled out all the stops to find a truly fudgy, nutty brownie that could pass Gluten-Free muster.  And boy, did he succeed.

Monday, June 3, 2013

Adobo Chicken with Bacon and Bay Leaves from Chef Paul Qui. And an Asian-inflected Tomato and Burrata Salad




        
I’ve been wanting to make this classic Filipino chicken dish forever.  Especially after I went to Kalystyans (www.kalustyans.com123 Lexington Avenue NY NY 10016 Tel 212-685 3451) and spent an unspeakable amount of money for a jar of Adobo seasoning.  Once I got home, I realized that Goya makes a superb version for about ¼ the price I paid for at Kalustyan’s .  Ah well.  That only made me more anxious to use my hyper-priced version. Fortunately, Food and Wine magazine arrived and in it was my longed-for recipe. Better yet, it was from Chef Paul Qui, winner of Top Chef Season 9.