Apple Pie
There’s nothing healthy about this and it’s time consuming to make, but wow is it good (and its dessert)! This is an adaptation of Thomas Keller’s Apple Pie with Lard Crust – the adaptions are, of course, are to make it gluten-free and dairy-free. I get my lard by rendering the fat from pork belly,…
Eggnog
As we were putting up the Christmas decorations, Sam turned to me and said “we need a Christmas drink – too bad eggnog has dairy” and I immediately thought, “I can fix that!” A couple of important points: 1. Whatever you do, don’t rush the heating of the milk and eggs – especially the eggs.…
Dinner Rolls or Slider Buns
As sad as it may be, there are many times that a really tasty dinner roll with a little butter and salt have been the highlight of a meal for me. Which isn’t to say the meals were bad…. I just LOVE bread. With the summer grilling season in full swing, these can step up…
Pistachio Crème Brûlée
I once went to France for 3 weeks on a guided tour of the vineyards of Eastern France. We started in Reims and ended in Nice. It was an incredible trip; I mean, it’s hard to do better than eating Escargot, Coq au Vin and Bœuf Bourgignon while drinking Burgundy wine in Beaune, France!! While…
Cashew “Cream”
This cashew “cream” can be modified to serve as a substitute for heavier dairy products ranging from half-and-half to heavy cream (and it’s easy!!!). What I mean when I say coconut fat: open a can of coconut milk (DO NOT SHAKE THE CAN); the thick, white “fat” on the top is what you want. Coconut…
Pistachio Paste
Pistachio paste could be used for a lot of different things, but I specifically set out with the intention of making creme brulee. This recipe can be scaled down (my creme brulee recipe only calls for 135g of paste), however, your ability to blend the paste will be affected by the quantity and blender container…
Thai Banana Soup
We regularly have bananas in the house. As I’m sure you already know, buying a bunch of bananas is a race against the clock. Inevitably they all ripen at the exact same minute and give you a very finite window to eat them. I don’t know many people that just sit down and eat 3…
Baguette (GF/DF)
Bread truly is one of the greatest joys in life. There may be no more versatile a bread than a good baguette. Whether you toast it under the broiler for garlic bread, serve it plain with dinner, or top it with diced tomatoes, basil, olive oil and balsamic for bruschetta, it was probably the thing…
Garlic Sage Roasted Chicken
I love chicken. It’s such a versatile food. Chicken enchiladas. Chicken curry. Barbecued chicken. Fried chicken. Chicken stir fry. However, I’ve also been subjected to a lot of bad chicken. Especially chicken breast. For quite some time, my wife and I avoided chicken breast, however, when I discovered sous vide cooking, our love for chicken…
Chicken Brine
The key to moist, flavorful poultry is to brine the meat before cooking. Here’s my favorite brine, suitable for a 3-4 lb whole chicken or 4-5 lbs of parts. Ingredients 1 gallon of water 1/4 cup of honey 10 ounces Kosher salt 6 whole cloves 4 sprigs fresh rosemary 2 Tbsp black peppercorns (whole) 10…
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Lilikoi 