POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES | RECIPE | GLUTEN + DAIRY FREE

Hey Dear friends, 

It's been quite the stressful week with the election. How are you holding up? 

I have to admit I've been quite up and down, but staying off constant checks of social media and news has helped me stay grounded. I mean... although I've been refreshing my page for election updates for a solid hour, but when the needles still hadn't turned I decided THAT it was probably time to go back to being sensible. Mayne to bake out my control instead. 

I'm excited to share with you that I developed a few recipes for Hayden Flour mills, they are a local flour company here in Arizona, specializing in their ancient grain methods. They have some unique flours with a solid bite to them. My favorite is the polenta flour. Which baking in a cake with olive oil has all the rustic Italian flavors I'm drawn too, making it feel oh so comforting in this stressful time we are in. Strawberries are a bit out of season now, but you could simply swap for a Jam on top, or sugar soaked blackberries. 

I hope you are well friends, remember to take deep breaths, eat ALL the cake, and get some extra rest. Cheers until next time, xo

Nicole 

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES

MAKES TWO 9-INCH CAKES

INGREDIENTS:

  • 1 cup olive oil
  • ¾ cup coconut milk, plus ½ Tbsp ACV mixed in
  • 1 ½ Tbsp Vanilla
  • 1 ½ cups granulated sugar
  • Zest of 2 lemons over the mixing bowl
  • 2 tsp fresh grated ginger over mixing bowl
  • 6 large eggs
  • 1 ⅔ cup polenta flour
  • 4 ½ cup almond flour
  • 2 ½ tsp baking powder
  • ¾ tsp fine kosher sea salt
  • Powdered sugar for dusting

For topping:

  • 32 ounces strawberries, cleaned cubed
  • 2 Tbsp granulated sugar
  • Whipped cream

METHOD:

CAKE:

1.Preheat oven to 350 F. Coat two 9inch cake pans with nonstick spray. fit the bottom of the cake pans with parchment paper. Set aside.

2.In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy. (about 2-3 min). Scrape down the sides as needed. Add in your eggs one by one beating in between. Be sure not to over mix. You'll know it's done when the batter has fully incorporated the eggs.

3.While that's going in a separate bowl whisk all your dry ingredients. Add the wet ingredients to the dry and whisk together. Pour the batter into the pans distributing evenly. Give the pans a giggle to set. 4.Put the pans side by side on the lowest rack in the oven and bake for 30-35 min, until golden. Place the cakes on a cooling rack for 10 min in the pans. Gently remove and continue to cool on the racks. Dust with powdered sugar, serve with whipped cream and soaked strawberries. ( see below)

TIP : (TOPPING) For a richer flavor the Strawberries can be done the night before. Add your sugar to strawberries and let soak for 20 min-1 hour. Serve with cake.

polenta cake recipe



ALICE WATER'S APPLE GALETTE | GLUTEN FREE RECIPE

Hey Dear Friends, 

Lately, I've been craving cooler weather, warmed apples and spiced drinks. 

The seasons are few here, and for some reason the summer heat is still sticking around. The air is thick from our fires, and the lingering smoke from California. I don't feel depressed but maybe the thought of no rainfall in sight is simply heartbreaking. 

And I officially have a love hate relationship with this place called the Arizona Desert. 

Instead of full on self wallowing, I bake, and cook and bake and cook some more. To help ease the thoughts, because it isn't that bad, things could be so much worse. I am thankful for the sunshine everyday, the apples to cook, the kiddos in front of me and the dough under my fingernails. 

This galette I have for you is originally Alice Waters, although I made it from Claire Ptak's version, and I added a twist to make it my own. I used GF flour blend, Japanese whisky instead of the apple brandy, and unfiltered cider instead of Juice. It tastes delicious and I hope you enjoy it. 

PS BTW If you're on the hunt for some good cookbooks, Claire Ptak's The Violet Bakery Cookbook is fantastic, which is where this recipe was originally adapted from. As well as Fanny Singer Always Home. 

Stay Safe friends, xo

Nicole 

ALICE WATERS APPLE GALETTE**.jpg

ALICE WATERS GALETTE | RECIPE

COOKS NOTE: You'll need a large half sheet pan (18x13) + Large Parchment paper for this recipe

INGREDIENTS:

FLAKY PASTRY DOUGH

  • 140g (1 cup plus 2 Tablespoons ) plus more as needed GF all purpose flour (king arthur blue bag is what I used)
  • a pinch of sugar
  • 85g (6 tablespoons) of Cold salted grass fed butter cubed
  • 2 to 3 tablespoons of ice water
  • FOR THE GALETTE
  • 4 large apples (pink lady, honeycrisp or both)
  • 25g (2 tablespoons salted grass fed butter melted)
  • 100g (½ cup sugar)
  • FOR THE SAUCE
  • the peel and cores from the above apples
  • 500g (2 cups) unfiltered apple cider
  • 100g (½ cup) sugar
  • 1 to 2 tablespoons Japanese whiskey or apple brandy

DIRECTIONS :

For the pastry:

1.Combine the flour, sugar and butter in a large bowl. Use your fingers to gently work the butter into the flour, your fingers will warm so switch to a fork and gently combine, until pea sized abounts form. It's okay to end up with larger chunks than you'd think as this will create a flakey crust. Remember, you don't want to overwork it. Add your cold water to the bowl. Gently, mix with a fork until combined until it looks like a shaggy mess. You should be able to see some chunks of butter. On a clean work surface, dust with flour, pour your dough onto it and gently form into a ball without overworking.

If it's warming, pop into the freezer for 5 min. Onto a clean work surface lined with parchment paper, roll your dough onto the parchment paper into a large circle. About 30cm (12 inches) in diameter. slide the dough onto a large half sheet pan (18x13) with parchment paper. Cover with plastic wrap and chill in the freezer for 30ish min.

2.Peel, quarter and core the apples.Save your core + peels in a separate bowl. Cut the quarters into thin slices, about 3-mm (⅛-inch). Take all of the small end pieces and some of the nicer slices together chop them coarsely. Set aside. The apples will brown don't worry about it as they will disappear when they bake.

Preheat the oven to 355F degrees convection.

3.Take your dough out of the freezer and if it's stiff wait a few min for the dough to slightly soften. Arrange a ring of apples around the dough, leaving a 4cm (1 ½ inches) border. Sprinkle the chopped apples over the ring of apples. Arrange the remaining apples in an appealing pattern, covering and overlapping the entire bottom of dough and apples.

4.Gently, roll the pastry edge up tightly over the ring or apples and brush with melted butter. Drizzle the butter over the apples too. Pinch together any remaining cracks on the dough. Sprinkle the apples with half the sugar. The other half over the pastry edge and the crust. Bake for 45-60 min until golden and bubbling.

5.While the galette bakes, make the sauce. In a saucepan, bring your apple cider to medium heat, add the sugar, cores and peels. Cook for 20 min, stirring occasionally. Strain into a jug, then pour it back into the pan and reduce for another 10 min. Stir in the whisky.

Cool your galette on a wire rack. Serve with vanilla ice cream and drizzle sauce over.

PASTA ALLE VONGOLE | (Pasta with clams recipe) |

pasta with clams recipe gluten free

Hey dear friends,

Currently, I've got myself locked in my bedroom, trying to collect a quiet moment to write out this recipe for you. I'm sitting on the bed, because my desk is in the other room, being used for endless school zooms. All I can think about are those two huge piles of laundry glaring at me begging to be folded. “I respond, I'll get to you later”. I'm officially losing it, as I've just chatted with the laundry. 

You aren't here for my complaints though, I hope you're here because you're wondering what to cook for the week ahead. What have you been cooking anyhow? 

This week, I've been testing recipes like crazy, another apple galette because I'm trying to come up with the perfect one. A beef stew, inspired part by Jamie Oliver part Ina Garten. A turkey chili, BLT'S that aren't really BLT'S and GF fried zucchini. But what I enjoyed the most was experimenting with Pasta Alle Vongole recipe. 

Pasta Alle Vongole, is pasta with clams or vermicelli as the Italians would say. This dish has minimal ingredients, with clams, parsley, white wine and all the garlic, it doesn't take much to make it sing. Typically eaten in the summer, (although it's now officially fall), I'm making this anyway. Breaking the rules a bit because it's still very much summer here in Arizona. It also feels like it's the perfect transition dish into fall as well. 

Thanks for stopping by, recipe below

xo Nicole

clam pasta recipe

PASTA ALLE VONGOLE | PASTA WITH CLAMS

INGREDIENTS:

  • 2 lbs little neck clams, rinsed + soaked in filtered water for 1-2 hours
  • 1 white onion diced, save the ends
  • 4 cloves of garlic, smashed in peel
  • 1 bunch parsley divided, chop before dish finishes
  • 1 bottle dry white wine (TJ's cheap pinot grigio works great)
  • Evoo as needed
  • 1 pat of good quality butter
  • 1 small red chili diced
  • 2 6.5oz canned clams, such as bar harbor brand, drained ( save the juice for another dish)
  • 1lb dried pasta (I used jovial brand spaghetti)
  • crushed red pepper flakes
  • salt and fresh ground pepper to taste
  • Good hunk of Parmigiano reggiano + Pecorino Cheeses
  • lemon as needed

DIRECTIONS :

  1. Put a large deep pan on medium heat. Add a tablespoon of olive oil, onion ends, garlic, enough wine to coat the entire bottom of the pan, your whole fresh clams, and a few sprigs of parsley. Turn up the heat, cover the pan, and steam the clams for 2-4 min. Check them, as they pop open, remove them from the shell, and place in a bowl. Continue until all the clams open. If they are having a hard time opening, put them in the middle of the pan, and coax them along.
  1. Save your cooking liquid in a separate bowl. Add your canned clams to the fresh ones, pour some cooking liquid over them.
  1. Bring a seasoned pot of water to boil, and cook your pasta according to the directions.

( tip: your water should taste like the sea. + if you're using gluten free pasta, rinse with cold water and sprinkle with evoo when it's finished cooking, before tossing back in the pot)

  1. Give your pan a quick rinse. Take your garlic out of the cooking liquid, and unpeel thinly slice. Add evoo to the pan, with a pat of butter, cook with the chili until fragrant. Sauteé the onions, and add some of the cooking liquid to the pot. Cook until the onions are translucent. Taste, and season with salt and pepper. If you want more spice add red pepper flakes. Chop your parsley, and taste the pasta. When it's almost finished, add your clams back in, with more white wine and your liquid. Taste again and lower the heat. When your pasta finishes, add it to the pan, grate a heap of both cheeses on top of the pasta, chopped parsley and evoo as needed. If it needs more acid add a splash or two of white wine or lemon. With tongs mix it all together scraping bottom as needed.

    (TIP : taste, to know if your dish needs more fat, from the butter or evoo or acid which will come from the wine.) Salt + pepper as needed. Serve hot, with sourdough on the side to scoop up all the bits from the bottom.

CLAM PASTA
CLAM PASTA 6.jpg
Source: www.heydear.co/blog

ZUCCHINI BREAD RECIPE | GLUTEN FREE + DAIRY FREE | FALL BAKING RECIPES

Hey dear friends,

I've been putting off writing to you for sometime. I felt my voice needed to listen for a while. So let's start again. How are you friends?

Surrender seems to be the "new normal". Surrender to chaos, to the unknown, to the illusion that there was ever a sense of control. It's been a season of loss and grief. Of loved ones around me gone, of the ones I've never met like Breonna Taylor and George Floyd gone too. To the many hundreds of thousands touched by the ever growing Pandemic, gone. I have no wise words to give, but I'm with you friends. 

Part of our everyday chaos is the work from-home distance learning juggle. I have no idea how our teachers do this? Still in awe of them. Some Days go great. Other days a total shit show. The house is always full of messes at every corner. Once again, I've uploaded the Math test to the Literature section. Or forgotten to upload the homework completely! Each time I kick and scream right after knowing the teacher wants me to "get it together". To just upload homework to the proper "google classroom file". I ask for his forgiveness once again, because I know I messed that one up, not the kids.

When it comes to cooking, things have been far from picturesque. Life is FULL, there are days we have dominos pizza. Or I miss that farmers market run. What I have discovered is double batch baking, bulk soups, stews and stocks. They get us through the weekly lunches and dinners. I find it therapeutic to repeatedly CHOP and mirepoix. Over and over again. Bringing any rage from the current state of affairs to that cutting board, at least I can control that! Try it, it really helps. 

This Zucchini bread has charm, if you add chopped chocolate you have a sweetness for breakfast. If you're into walnuts, adding those gives the bread a real bite with a hint of savor. Making two loaves, you are WINNING at LIFE. Or better yet, freeze one for next week, and give it to your neighbors. 

Whatever you choose, let's get baking. 

PPS Tell me if you make this bread. I'd really like to hear from you. xo

ZUCCHINI BREAD

GF ZUCCHINI BREAD makes 2 loaves cook time 45-55 min

INGREDIENTS:

  • 2 8-x4 in loaf pans
  • 1 ½ POUNDS (3 medium zucchini) UNPEELED + GRATED ON BOX GRATER. SQUEEZED + DRAINED OF WATER.
  • 3 ½ CUPS ( 447 g) GF ALL PURPOSE FLOUR ( I used KING AURTHOR BLUE BAG)
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp fresh ground ginger
  • 2 tsp kosher salt
  • 1 tsp baking soda
  • 1 ¼ tsp baking powder
  • ¾ cup (165 g) packed dark brown coconut sugar
  • ¾ CUP (151 g ) organic cane sugar
  • ½ CUP (118 ml ) GRAPESEED OIL
  • ¾ CUP (142 ml) EVOO
  • 4 large eggs
  • 2 tsp vanilla
  • turbinado sugar for dusting
  • 1-2 TBSP Pepita seeds for topping
  • Non- stick spray
  • Parchment Paper

DIRECTIONS:

  1. Preheat the oven to 350F degrees. Spray your loaf pans with non-stick spray and line with parchment paper.

  2. If you haven't already, prep Zucchini. Sprinkle a pinch of fine sea salt over the zucchini. Set aside in a bowl covered with a paper towel to release excess water. Whisk together your flour, soda, salt, spices and baking powder. Set aside.

  3. In another bowl, whisk together your sugars, oils, and vanilla. Add in the eggs, whisk one in at a time. Then whisk until all is incorporated, and no lumps are present.

  4. Drain out your Zucchini, squeeze as much excess water out of it as you can. Add zucchini to eggs/sugar mixture. Whisk until incorporated.

  5. Slowly add your dry ingredients to wet in fourths. Using a wooden spoon or spatula, incorporate the ingredients until fully combined and there are no dry areas. Be sure to scrape the bottom.

  6. Divide batter evenly into prepared baking pans, sprinkle with turbinado sugar and pepitas. Bake for 45-60min. rotating once. It's done when it's golden, and a toothpick comes out clean. Cool completely on cooling racks. Then wrap loaves in and plastic wrap and eat the next day for a deeper flavor.

ZUCCHINI BREAD
ZUCCHINI BREAD 7.jpg




ONE MORE BERRY CRISP || GF MIXED BERRY POLENTA CRISP RECIPE | NICOLE LEE

berry polenta crisp recipe

Hey dear ones,

We are officially five weeks deep into "homeschooling" with our three children. Pandemic life has been a juggle, FOR SURE. Many meltdowns have happened, (mostly parents) with work projects and all things life. We're doing our best to make it work. Although, some days the dishes and laundry pile up. Messes seem to be lingering around every corner, and not much sleep has been acquired. I've decided to just keep surrendering to the imperfections and go with it. When I find myself gripping, and frustrated with ALL THE THINGS. Instead of freaking out, I do my best to remember to take five deep breaths, or even pausing before answering the one millionth question from my kids. Which then, the whole space seems to relax. I really feel it, in my mood energy and even the kids. 

It seems cooking and baking have been keeping me afloat too. Mainly one - pot wonders that stretch for days. Like turkey chili with kidney beans and peppers. One bowl cakes for breakfast, and especially tossing berry crumbles together from the summer hull. HOT TIP: If you keep the sugar low you can top them with yogurt for breakfast. Trust me on that one. It also gets my kids running to the table, instead of dragging their feet to breakfast. 

Now to cook, hope you enjoy this recipe! Please tell me how you're doing, friends? I'd love to hear from you. 

xo

Nicole

berry polenta crisp recipe

BERRY + POLENTA CRISP RECIPE

Adapted from Athena Caldarone

SERVES 6-8 (9x13 inches baking dish)

INGREDIENTS:

  • ¾ Cup (95g) GF ALL PURPOSE FLOUR
  • ⅔ Cup (120g) quick cooking polenta (fine grain)
  • 1 teaspoon baking powder
  • ⅓ (75g) cup packed coconut brown sugar
  • ¾ teaspoon fine kosher sea salt
  • 10 tablespoons unsalted butter cold
  • 1 large egg
  • 1 lb blueberries
  • 1 lb strawberries cleaned, destemmed and quartered
  • ¼ organic cup granulated sugar
  • Zest + juice of 1 small lemon into bowl of berries
  • 1 teaspoon vanilla
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon of cornstarch

DIRECTIONS: In a large bowl, mix together flour, polenta, baking powder, coconut sugar, and salt. With your fingers work in the cold butter, until it's shaggy. Lightly whisk your egg, and Stir into the bowl until combined. Chill in the fridge for 10-20 min while you make your filling. Wash your bowl and use it for filling.

Preheat the oven to 375F. In your clean bowl, toss all your berries, granulated sugar and vanilla. Over the bowl, grate your ginger + lemon. Toss in the cornstarch. Spray your baking dish with non-stick spray, transfer berries to your dish. Place your topping in clumps over the berries, sprinkle with sugar and bake for 35-40 min until golden and bubbling. Serve with whipped cream or vanilla ice cream.

ROASTED WILD HALIBUT, WITH VINE TOMATOES, GARLIC + BALSAMIC GLAZE I RECIPE GLUTEN FREE

Hey dear ones,

It’s been a min for sure! We just started school, its been going quite smooth, not to say there have been plenty of meltdowns from mom + dad. I had the pleasure to work with @annieshomegrown + thefeedfeed to create a recipe for you. We’ve been big on EASY simple summer food these days. Because with school now in session, the last thing I want to do is SLAVE all day in the kitchen. Even, as much as I love cooking. My go to obsession is roasting my fish in staples like, mayo, gluten free tamari and of course, white wine. This recipe I used, a bit of the Annie’s dressing, pats of butter and BIG splashes of white wine. I hope you enjoy it as much as we did, LET me know if you make it!

Happy cooking friends xo

feed feed recipe
FEED FEED 4.jpg

Roasted wild Halibut, with vine tomatoes, garlic and balsamic glaze. RECIPE:

  • Ingredients:
  • 2.5 -3.5 halibut fillet | cleaned,and deboned. Patted dry with paper towels.
  • 2 16oz bags of mini mixed potatoes | Scrubbed and left whole
  • 1 8oz bottle of Annie's organic Balsamic dressing
  • 1 head of garlic | Divided, 2 cloves thinly sliced + 4 cloves left whole with peel on
  • ¼ cup dry white wine
  • 2 pats of butter
  • 4 small tomatoes on vine | rinsed
  • 1 bunch fresh parsley | rinsed finely chopped
  • 1 bottle of everyday cooking olive oil | Divided 2-4 TBSP for potatoes
  • Kosher sea salt | Divided 1 TBSP, 1 TSP and to taste

  • Fresh ground pepper to taste

  • Other items needed: tin foil, large sheet pans, large stock pot, parchment paper.

DIRECTIONS:

  1. Preheat the oven to 400F. Place fish into a large deep dish, coat fish with 1 TBSP salt top to bottom. Let sit for 10 min. Add fresh ground pepper and fully coat fish with ½ bottle Annie's balsamic dressing. Marinate for 15 more min. (tip: set timer)

  2. Prep two large sheet pans with parchment paper. Add potatoes to a large pot of salted water, and bring to boil. Cook for 10-12 min until soft. Rinse with cool water, drain. Toss potatoes in 2 TBSP of olive oil. If they look dry, add more olive oil a little at a time until evenly coated. Salt and pepper to taste. Place potatoes on the baking sheet with 4 garlic cloves, bake for 20-25 min until golden. Set aside.

  3. Take your prepped fish, and place on the baking sheet. Over the fish, smash the butter, sprinkle the sliced garlic, and add ¼ cup wine. Place the tomatoes next to the fish. Season your tomatoes with 1 tsp olive oil, salt pepper, and 1 tsp of Annie's dressing. Seal tray with tin foil. Bake for 20 min. Remove foil and bake for another 10-15 min until the fish is flaky with a touch of a fork.

  4. Rest fish, and finish your potatoes. Peel the garlic, smash with a fork, and spread all over the roasted potatoes. Season with 1-2 tablespoons of parsley. Mix well. For extra flavor, take your cooked fish juice and pour directly over the potatoes. Serve with halibut, and tomatoes. Enjoy.

roast halibut recipe

THIS IS A SPONSORED POST | ALL CONTENT + RECIPE BY NICOLE LEE

"SUMMER TOMATO GALETTE RECIPE" | Nicole Lee

Hello Friends,

You asked. I listened.. Galette recipe below. Happy baking. PS let me know if you make this!

xox

Nicole

summer galette recipe gluten free

SUMMER TOMATO GALETTE RECIPE | GLUTEN FREE

HOT TIPS: PIE DOUGH can be made up to 2 hours to 2 days ahead of this recipe. Make Recipe when you have some time, it's great for SUNDAY AFTERNOONS,OR WEEKENDS. If you're pressed for time buy pre-made pie dough. Because we aren’t all bakers and there is nothing wrong with buying PRE-MADE DOUGH.

PIE DOUGH INGREDIENTS:

2 cups gluten free brown rice flour
¼ cup potato starch
¼ cup tapioca starch
1 Tbsp coconut sugar
1 tsp kosher salt ( if using salted butter skip)
1 cup Salted cold grass fed butter (cold cut into cubes) (VEGAN BUTTER works as a sub here)
6-7 tablespoons of ice water

FILLING INGREDIENTS:

2lbs heirloom tomatoes sliced ¼” thick (about 4 large ones)
3 garlic cloves, thinly sliced
1 bunch of fresh thyme
1 large egg beaten
1 pinch of crushed red pepper 1 handful of cured black olives chopped
Good quality extra virgin olive oil
5 oz mixture of finely grated hard cheese combo (Pecorino Romano, manchego, and sharp grass fed cheddar such as dubliner) or any hard cheese that sounds good!
½ lemon zest / 1 squeeze of fresh lemon juice
1 tsp salt
Salt and pepper to taste

OTHER INGREDIENTS: Parchment Paper Non-stick spray 1 large sheet pan

DIRECTIONS FOR PIE TART DOUGH: NOTE: PIE DOUGH MUST BE MADE 1 HOUR AHEAD

  1. Place your butter into the freezer for a min while you measure out all of your dry ingredients.

  2. In a large bowl place your dry ingredients. In a separate cup place your water, add a few ice cubes to keep it cold.

  3. With your hands gently mix the butter and dry ingredients together until grainy. If your mixture is getting warm, finish mixing with a fork. Until the mixture looks like grains of sand. Pop in the freezer for a few minutes if it's too warm. Then, add your ice water mix together until dough forms. On a clean work surface, dump out your mixture and gently knead together ensuring not to over work. If it feels wet, add 1 tsp of gf flour to the mix, if it feels dry add 1 tbsp of more ice water.

  4. When the dough forms, pop some plastic wrap over it and refrigerate for 20ish min while you make your filling.

GALETTE DIRECTIONS:

  1. Preheat the oven to 400 degrees F. In a bowl, place your salt and pick off about 1 tsp thyme. With your fingers take your 1 tsp salt and combine with thyme to make a paste. Then add garlic and mix with figures more. Add in your tomatoes and toss together. Let sit for 5 min, while the tomatoes release some liquid.
  2. Drain the tomatoes with strainer, and lay flat onto a paper towel.
  3. Chop your black olives and slice 2 more garlic cloves. Toss in a bowl with the crushed red pepper, set aside. 9.Grab your dough, unwrap.
  4. Prep,a large sheet pan with nonstick spray. Measure out parchment paper to fit your sheet pan, place on COUNTER. Lightly dust with flour and roll your dough out onto it. Sprinkle some flour over the dough and cout a rolling pin. Place another sheet of parchment paper over the dough and GENTLY roll out into a round shape. If it falls apart (stay calm) and gently pinch together until it combines. You can also dip your fingers in ice water so the dough doesn't get too warm. It should be easy to roll out, but still be gentle. After the dough is rolled into a big rectangle, pop it in the freezer on your sheet pan for 5 min. REMEMBER, IT DOESN’T HAVE TO BE PERFECT. WONKY IS OKAY, THAT'S why they call it a galette!!
  5. When it looks even in shape, finely grated cheese in the middle leaving 1 ½ inch of dough border.
  6. Add your tomatoes, olive mixture and garlic over cheese. Place small pats of butter over the tomatoes. Bring the edges of the dough over the filling using your parchment paper to guide it over. NOTE: SINCE this is GLUTEN FREE you have to be EXTRA GENTLE, (pretend you are handling a newborn baby!)
  7. Crack your egg, and whisk with a fork in a bowl, blend in 1 tsp flaky salt. With a brush wash it over the edges of the dough (not tomatoes). Then POP in FREEZER for 5-10 min. (Basically depending on how patient you are!) After it’s done, take a sprig of fresh thyme and place in the middle of the galette.
  8. PLACE on the bottom rack of the oven and BAKE FOR 30-45 min until golden. Let cool or serve warm. Enjoy!

THE PIE DOUGH WAS BASED OFF ARAN GOYOAGA RECIPE FROM HER NEW BOOK https://www.arangoyoaga.com

“FRESH PASTA GUIDE” | GF TAGLIATELLE RECIPE WITH PARSLEY, PECORINO, LEMON + GARLIC | BY Nicole Lee

Hello Friends,

What a time we’re in right now? I’m on the verge of laughing or crying every so often, but mostly stuffing my face with so much pasta, or ramen I may turn into a noodle. I hope you are finding some sort of peace or Joy during this world pandemic. Lately, walking helps. Screaming during the class helps, and cooking too. Have you found anything that helps??

I created this little pasta guide for you, because what better time to try something new? There are tips in there to help the process, but HONESTLY my best pasta comes when I am calm, and not jamming into the recipe. When that happens, my dough falls flat, and the whole thing comes apart. So be patient during this recipe, slow down and enjoy. AND if you mess up TRY again, or make some dried noodles and follow the recipe below for cooking “toppings”. Basically, put some cheese, evoo, fresh parsley, garlic on anything and it makes magic. Sending lots of love sweet friends xo

PS SHOOT ME AN EMAIL OR DM ON INSTA AND I WILL BE SURE TO ANSWER ANY QUESTIONS YOU MAY HAVE ABOUT PASTA MAKING

happy cooking xo

Nicole

PASTA 1.jpg

GF TAGLIATELLE
WITH PARSLEY, PECORINO, LEMON + GARLIC RECIPE

NOTE: DOUGH HAS TO REST FOR 2 HOURS. SO MAKE AHEAD. Also read this entire guide before cooking, there are simple steps that are helpful along the way to ensure the best pasta making experience.

INGREDIENTS:

  • 3 ½ cups ALL PURPOSE GF FLOUR (I LIKE BLUE BAG KING ARTHUR BRAND)
  • 4 eggs
  • 2 yolks
  • 2 TABLESPOON TBSP Extra Virgin Olive oil
  • 2-4 TBSP filtered water
  • PINCH of SEASALT
  • 1 Bunch fresh parsley - (¼ cup chopped parsley)

FOR LATER:

  • 1 Hunk of pecorino romano cheese
  • 3 garlic cloves thinly sliced
  • Crushed red pepper ( a pinch)
  • Sea Salt + Pepper to taste
  • Bunch of Parsley , chopped about ½ cup
  • 1 Lemon wedge

NOTE: if you can’t access this due to food shortages, regular ALL PURPOSE FLOUR WORKS OR type 00.

OTHER TOOLS:

  • Large marble surface and/ or wooden cutting board
  • A fork
  • Plastic wrap, 2 tea towels, and 1 large ceramic bowl
  • Rolling pin
  • Parchment paper
  • Masta machine set to 3, if using. If you don’t have a pasta machine it's totally okay, the noodles will not be “perfect thought” so keep that in mind.

PASTA DOUGH DIRECTIONS:

  1. Measure out all your ingredients and place them in front of you. Create a “well” form with a 6 -inch center. Place eggs, yolks, ¼ cup chopped parsley, salt and EVOO, in the middle of the well. Incorporate with a fork and gently swirl the mixture together.

  2. As dough becomes stiff, mix the rest together with your hands. Working in the rest of the flour into your mixture. At this point add 2 TBSP of your water. Mix again, a dough should begin to form. Use a bench scraper to scrape the excess dough from your work surface. If the dough feels dry you may add your remaining water.

  3. Knead your dough for 10 min until smooth. Doing a fold press method. And you know you're done kneading when it bounces back, and all your flour has melted together. Wrap the dough in parchment paper. REST the wrapped dough in a ceramic bowl, sealed with plastic wrap at room temperature for min of 2 hours.

NOTE: Make sure the plastic wrap doesn't touch the dough because it will change flavor. If you don’t have plastic wrap, you could wrap with parchment paper, then cover the bowl with a tea towel, or a large unscented gallon bag. **

ROLLING OUT + COOKING THE PASTA:

Now that your dough is rested, we can cook!

1.Prep a clean work surface dusted with GF all purpose flour (or brown rice flour if you have). Prep a sheet pan with parchment paper. Sprinkle an even coat of flour over the parchment paper. Cut the dough into 4 pieces, and roll back into 4 balls, place them back in your bowl and cover it with a tea towel.

2.ROLLING DOUGH TIP: BE GENTLE and PATIENT. GF dough is tender and easily can break. If you are too aggressive with it, the dough will become too thin. If you mess up and it does break, simply mold it back into a ball and start again. Or set your noodles aside and make scrap pasta.

3. Dust a wooden work surface with flour, roll out one dough ball into a rectangle shape, roughly 18x10 inch. Dusting both sides of the dough with flour as you go. The rectangle should be about 1/16 inch thick, but not too thin. You should be able to pick it up and not break. If using a pasta machine, dust both sides again with flour, and cut the ends off to make a straight line, then cut down the middle. Put one of the sheets through the pasta machine at setting 3. Then put the sheet through the tagliatelle shape. ( it’s the thicker, more boxy one). Toss a little flour between the pasta, and place on your parchment paper, cover with more parchment paper, and place a tea towel over that. This keeps the noodles from drying out.

4.Repeat step 3, until all the pasta dough balls are rolled out.

COOKING PASTA + TOPPING:

1.Prep ingredients for your cooked noodles. Roughly chop parsley, thinly slice garlic cloves, and slice your lemon. Set aside ingredients.

2.Bring a large pot of water to a boil. Season with kosher salt, about 2 handfuls. TIP: taste your pasta as you go, and if they don't taste seasoned add more water to the pot. Once the water is boiling add your fresh pasta to it. Give a swirl with a wooden spoon. Set a timer for 5 min. WHILE the noodles are cooking for 5 min, saute your other ingredients.

3.Bring a casserole type saute pan to medium heat. Add evoo to coat the bottom of the pan, sauté sliced garlic, crushed red pepper, once fragrent bring the pan to low heat. Chop your parsley, about ½ cup. Set aside. Grab a cheese grater, and the hunk of cheese, place it by your pan.

4.RINSE your FINISHED NOODLES with COLD WATER. Heat your saute pan to medium heat again, add your noodles, toss them in the cooked oil, Add a TON of grated cheese, ( about 1-2 cups), toss in your parsley, add a squeeze of lemon, toss around with tongs until evenly coated. Turn off the heat, EAT IMMEDIATELY.

AVOCADO TOAST WITH RADISH, CILANTRO + LIME | GLUTEN FREE | ARIZONA FOOD PHOTOGRAPHER Nicole Lee

Hello Friends, 

I’m tattling on myself to you that, we’ve had domino's pizza night one to many times these last 6 weeks. I know no big deal, BUT when it comes to home cooked meals I pride myself on them. I’m still learning the art of FOOD is FOOD, and enjoy that vs lets beat ourselves up for eating take out. Also, when you have sports that fill up six days of our week, sometimes take out is the “easiest” thing.

This year, I made a little promise to myself that I would get better at meal prep during these sports seasons. My weakness is I’m not a huge fan of the insta pot, or sitting there on a Sunday chopping all the veg for the week, or obsessively planning a meal list. Instead, I like to stock my cabinets and fridge with items I know I can whip up quickly. For instance, having a hardy sourdough bread on hand, fresh veggies, canned beans, tomatoes and even a pre-canned tomato sauce. Another thing I love is big batch cooking, which would be doubling or even tripling a recipe, that I can freeze or we eat later in the week. 

I’m still learning this whole kids in sports “juggle”, so we’ve got those “not so perfect” meal weeks in there and that's okay too!

When nights get late and I don’t order takeout, we’ll have “snack dinner” which includes, some sort of hummus and veg. Avocado toast, maybe even through a fried egg on top for good measure. It's simple and easy when you get home at 7:30 at night, feel me? 

Now, let's make some toast. 

Cheers friends,

Nicole 

Yet Another “AVOCADO TOAST” with radish, cilantro, lime and garlic (if you dare) RECIPE**

Ingredients :

  • 1 loaf of your favorite bread
  • 4 ripe enough avocados
  • 1 bunch of cilantro
  • 2 limes
  • 1 bunch baby radish
  • 1 bunch of watermelon radish
  • 1 tablespoon MCT OIL
  • Good quality Extra Virgin Olive oil for toast ( as needed)
  • Kosher Salt
  • Crushed red Pepper flakes
  • Pepper

Other items you’ll need: Large bowl to mash avocados, fork, toaster or oven.

DIRECTIONS:

  1. With a chef knife slice your avocado in half, stab the middle of the pit of the avocado with your knife and slowly twist the pit, it should come right out. With a spoon, spoon out both sides of the avocado into your bowl. Repeat this step with all of your avocados. Slice and squeeze 1 half of lime into your bowl. Add the MCT oil. Mix around a bit. Roughly chop your cilantro, excluding the stems, add about 2 tablespoons to your bowl. Set aside rest in case you’d like it.
  2. Thinly slice your garlic clove. Add to the bowl. Then with your fork mash your avocado mixture, add the salt and pepper to taste. This is the part where you can get creative, if you like more lime add it, or cilantro, even the garlic. Just be sure to taste before adding each ingredient.
  3. Prepare your radish, clean and remove the leaves. Which if you’d like to keep them wash and chop them to add to your toast later. Thinly slice both the red radish and watermelon.
  4. Make your toast. I like to heat the oven to 400 degrees and put all the toast on a large sheet pan, or you can toast using a toaster.
  5. When toast finishes, spread an even amount of olive oil all over the toasts. Then a good helping of your avocado mixture. Top with radish and a pinch of salt, and sprinkle of EVOO if desired.
  6. Enjoy.