WMFB 3-15-2011

 

Beware the Ides of March. I just love saying that but you only need to worry if you are Julius Caesar. On a more pertinent note, what’s new at the bakery? I feel like I should finish up the Pasta Category. I learned that you need to use lots of water when you cook gluten free pasta. Also, don’t thaw the ravioli before you cooking. If you put them in the boiling water frozen, they will separate on their own. The lasagne is delicious. Get some and keep it in your freezer. It’s great for those nights when you don’t know what to fix, and it is good enough to serve to company.

Today I was talking to one of my fellow ski instructors and he mentioned that he had picked up some goodies at the bakery for a friend of his who has celiac disease. His friend was delighted to have something that tasted so good because generally the baked goods he eats taste like sawdust. I can attest to the fact that nothing at West Meadow Farm Bakery tastes like sawdust! So if you are visiting a friend that has a gluten allergy, stop and pick up a treat for them. I’m sure they will thank you for it.

 

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Published in: on March 16, 2011 at 1:31 am  Leave a Comment  

WMFB 03/01

WMFB 03/01

 

 

They say that March is the meteorological beginning of spring, but with sub zero temperatures in the forecast, I’m not so sure. So, it was a good day to fire up the wood cookstove and make some soup. I love slaving over a hot stove when it’s cold outside. The perfect accompaniment to a bowl of soup is a freshly baked roll, so I pulled a package of Pepper Jack bake and serve rolls (gluten free, of course) out of the freezer and I was good to go. I let them sit at room temperature until thawed and baked them for about 20 minutes at 350 degrees.

The true test of any food is the husband test and these passed with flying colors. I believe his exact words were “Boy, are these good! I would eat these anytime!” These rolls are warm and soft, with gooey cheese throughout. They really are tasty. In addition to the pepper jack variety there are also Spinach – Feta and Broccoli – Cheddar. I have yet to try these, but am looking forward to the experience.

 

Published in: on March 2, 2011 at 2:08 am  Leave a Comment