Cinco de Mango: Mango Ice Cream

A tweet from former Seattleite and pro pastry chef Dana Cree intrigued me: "if you buy coconut cream as well as milk you can make ice cream w/o any thickeners. 20% cream, 55% milk. 25% sugar + salt tt" That was in September. It was cold. I didn't make any ice cream. I filed the tweet away for a sunny day. On Saturday, that day arrived. I bought the three beautiful champagne mangoes to flavor the ice cream. Or rather, the frozen dessert: without milk, cream, or eggs, it's barely ice cream. Of course, not being able to leave well enough alone, I reduced the sugar a little, since the mango … [Read more...]

Cauliflower Bread

A flat bread made out of Romesco cauliflower struck me as really cool. It struck my mother as something a starving peasant would do during the Thirty Years' War. That's the difference between us, I suppose. Inspired by something I found on Pinterest, which, by the way, I'm obsessed with, I set out to create my own version of Cauliflower Bread. It turns out to be is a lovely snack or side dish. The first thing that struck me was that it would make an excellent gluten-free Thanksgiving side dish--I can imagine it only gets better when dipped in gravy or cranberry sauce. If you happen to be … [Read more...]

Pescatarian/Gluten-Free Daikon Cakes

Daikon or radish cakes are often a favorite at dim sum. My old co-worker J loved them so much that he categorically denied the existence of pork in them. The first time we went to dim sum together he tried to order them and I asked "I thought you didn't eat pork?" He muttered something in response that indicated he had no idea there was pork, in the form of Chinese sausage or ham in them. The next time we were at dim sum we had a large group and everyone had been laughing as I helped J sort out what had pork in it--virtually everything but the chicken feet! He started to reach for the daikon … [Read more...]