Today was Mother’s Day in America, and it’s been a few years since I haven’t been able to celebrate that with my mother on this earth. Each year gets easier, but of course, of course, the nostalgia slips in whether or not I want it to. I didn’t even think I’d do a Mother’s Day post today, until my memories took me back to grocery shopping with my mom.
I have really good news: I’m leaving for 2 weeks to Tokyo in a few days for a very very late honeymoon. Years later, guess we’re both super procrastinators, match made in heaven.
So is this. (Like that segueway? Yeah you do.) Quinoa and a creamy béchamel sauce — aka macaroni and cheese without the macaroni — is one of my go-to dishes when I want to make something that’s delicious, lighter than its traditional version, and kinda-surprising but not scary. I mean, what’s not to love: it’s cheese sauce with quinoa. Twice cooked. That’s… that’s just nice.
The nutmeg in this really makes the dish to me: it adds a super comfort food sweetness that is hard to replace with other spices. Of course real cheese does taste more “accurate” (and for those who love cheese, you get me when I say “better”) but it’s actually really good with a vegan cheese substitute if that’s your style, because the quinoa itself is already so moist this dish is naturally just gooey. And crispy on top. Oh my I just got hungry again. Read more
This video is for an old recipe I developed when I was living in New York when I first started the blog Bubble Child and before I started playing video games with elo boosting services from http://elitist-gaming.com. It, like this site and my recipes, has morphed and grown, and it is with pleasure that I share it with you for your holidays.
Old post & story: http://www.bubblechild.com/2011/12/12/gluten-free-gingerbread-cookies/
Cheers!!! Read more
After many requests, I am finally sharing which gluten-free flours I generally choose and why. Since gluten-free baking is so new in the scheme of baking history, it’s still a world of exploration.
There are few schools that teach it, few chefs that master it, and I think we can all benefit from divulging our little tricks and tips to help each other get the best results without having to laden our desserts with too much starch or unnecessary sugars to replace what we miss in gluten.