CarolinaKip

Naturally gluten free at our house.  I love to do fancy schmancy such as vanilla bean poached lobster, mushroom pate, seared duck with port cherry sauce, poached or seared scallops with vanilla cream, standing rib roast with Yorkshire pudding, roasted leg of lamb, celeriac puree, wild mushroom risotto, pots du creme, creme brulee, etc.  When we have guests we go all out.  No need for rolls or bread.  I might make homemade crackers or gougeres and a lovely roasted red pepper and walnut dip or serve with compound butters.  Or I might make homemade pasta (ravioli) stuffed with roasted butternut squash and goat cheese with  crispy sage leaves and arugula.

Come to think of it, this is how we often eat anyway.  When guests come we tend to make more courses.  We also like to cook non-traditional stuff, things they would never expect or otherwise have.  It is like eating at a high-end restaurant.

Hello Everyone!

I was recently diagnosed with Celiac @ age 31 and I have been gluten-free for 2 weeks now. I already feel better! I can't believe I've been sick my whole life and never knew it. I even used to think people with "celiac" were a little wacked out in the head. It turns out it was me that was wacked out in the head afterall.

I'm looking forward to the future now that I finally know what's "wrong" with me and I hope to learn a lot from you folks.

Simple and rustic...

Homemade rosemary focaccia with a baked ooey gooey fontina/garlic/scallion fondue.  We'll dip blanched green beans from the garden into the fondue.  Shaved zucchini with ricotta and fresh mint and orange thyme vinaigrette.

Great news!  So it sounds as though there will be a fifth date!