backyard zucchini fritatta

During hot summer days I am all about simple. Lemon ice tea. Iced anything! Dinners that don't involve lots of cooking. Cherry tomatoes chopped in half, with handfuls and handfuls of fresh basil, balsamic, olive oil, pepper and fleur de sel. And this spicy zucchini frittata - so good! We used a piment d'espelette instead of jalapeno, since that is what we had in the garden, and it came out perfectly. Espelette peppers are slightly less hot than jalapenos, with such a good flavor. Exploring new flavors makes time in the garden so worthwhile!

kale salad

It seems that everyone has been talking about how good kale is for you. But what I want to say is that it is delicious! Especially served in a simple salad. Lately, inspired by this recipe from Heidi Swanson at 101cookbooks, we have been enjoying kale dressed with olive oil, red pepper, lemon juice and parmesan.

First, wash the kale well, dry, and then slice the leaves off the tough center stems. I usually slice the leaves again so the pieces are a bit thinner. In a small bowl, mix together about three tablespoons of extra-virgin olive oil, 1/4 teaspoon salt, the juice of one lemon and a scant 1/4 teaspoon red pepper flakes (less if you prefer less heat). Then mix in a handful of grated parmesan. Pour it over the kale and toss well until coated, garnishing with a bit more parmesan. I am sure it is also delicious with toasted breadcrumbs and garlic as prepared by Heidi. Preferably enjoyed on a back deck with lemonade!

wheat-free baking

I have recently had to cut wheat and rye, among other things, out of my diet for health reasons. (It is not to avoid gluten - but rather the sugars (fructans) in wheat that can exacerbate other types of sugar malabsorption.) Of course I miss eating bread, and living in the plateau neighbourhood of Montreal, the boulangeries every few blocks offer abundant temptations. But what I missed most was the ability to take out flour, sugar, eggs, butter, and make something. The act of baking is so calming, and is what I was craving most of all.

The first few forays into gluten-free baking were disasters. You cannot simply substitute other flours in for wheat flours - I learned this the hard way! More recently I have found some recipes that, while different from the wheat-based classics, are also delicious.

Yesterday I made the chocolate and hazelnut financiers from Béa of La Tartine Gourmande. I substituted almond flour for hazelnut flour, and sorghum for amaranth, and the results were delectable. Now I am even more enticed by the new Tartine Gourmande cookbook!