Monthly Archives: November 2015
Gluten Free Graham Crackers with Bourbon and Honey
November 25, 2015 at 4:55 pm, by Chef Eric
Back in August I posted a blog about making biscuits and told you it was a great stepping stone for more advanced baking. A few weeks ago I took that same recipe and adapted it to be gluten free. Today I will show you how easy it is to make gluten free graham crackers withRead More
Survive the Holidays with a Cranberry Manhattan
November 22, 2015 at 6:12 pm, by Chef Eric
Just in time for the holidays, this simple twist on a classic Manhattan was inspired by my previous twist The Cherry Manhattan. And as a happy by-product you’ll end up with a delicious batch of bourbon infused cranberries, as well as a bottle of cranberry infused bourbon.
How to Win at Thanksgiving
November 21, 2015 at 2:18 pm, by Chef Eric
Whether you want to admit it or not, Thanksgiving is the most judgy of all judgemental dinners. Everyone you feed will be constantly comparing your food to everyone else’s. Is your turkey drier? Are your mashed potatoes lumpier? But fear not, I am here to give you the secret to winning — caramelize everything!
Pizza Dumplings, This Should Be A Thing
November 21, 2015 at 11:47 am, by Chef Eric
One of my current goals is to get better at dumplings, partly because I am obsessed with Happy Dumpling’s Shandong Style Pan Cooked Bao. Unlike the more familiar potsticker which uses a thin, unleavened wrapper, Shandong Style dumplings use a bao dough made with yeast and milk. Normally bao buns are steamed, leaving them pillowyRead More
Super Fast Hazelnut Brownies (Gluten Free)
November 20, 2015 at 10:53 am, by Chef Eric
For times when I don’t have access to my KitchenAid Mixer, I wanted a recipe I could whip up with minimal fuss. This version of my classic brownie is assembled using either a regular blender or an immersion blender. The flour has been substituted with hazelnut meal, so it is both gluten free and extraRead More
Gluten Free Brownies, The New Classic
November 19, 2015 at 4:51 pm, by Chef Eric
A warm pan of rich, chocolate brownies is a winter essential. And being gluten free shouldn’t get in the way. I have retooled my recipe for the classic brownie to make an equally delicious treat.
A Better Breakfast Tomorrow Starts Today
November 18, 2015 at 3:21 pm, by Chef Eric
If you are anything like me, you were drilled as a child on the importance of a good breakfast. And now, years later, part of every morning is spent feeling guilty that you only had enough time to grab a cup of coffee on your way out the door. Today I’m going to solve thatRead More
No Point Kneading Gluten Free Pizza Dough
November 15, 2015 at 3:55 pm, by Chef Eric
They say, pizza is like sex, even when it’s bad it’s good. So if you are new to gluten free baking that seems like a good place to start. This recipe has been adapted from my recipe for no knead focaccia, which was based on the Serious Eats website, which was adapted from Mark Bittman’sRead More
Gluten Free Biscuits In 5 Minutes With Lots of Ingredients
November 14, 2015 at 11:26 am, by Chef Eric
If you are new to gluten free baking, this is a great place to start. And thanks to the team over at Bob’s Red Mill it has never been easier. Gluten is a stretchy protein formed when proteins in wheat flour mix with water. The process of kneading dough stretches and strengthens the gluten toRead More
When I Said Caramelize Everything I Meant It
November 12, 2015 at 5:39 pm, by Chef Eric
In my first blog post I told you that caramelization was the most important thing in cooking. Today I am going to take that a step further and give you a handful of tricks that will instantly elevate your skills in the kitchen.