Gluten-free pizza party

I’ve been wanting to give GF Patissiere‘s baking a try for a while now. Luckily, I managed to have a small order tagged onto a regular delivery to Edmonton and, after meeting Peter (delivery man, husband to GF Patissiere’s owner and baker Victoria, and the guy behind The Celiac Husband blog) and his lovely daughter, I had the goodies in my hands.

And then I had to promptly stick them all in the freezer for two weeks because I was saving them all for a get-together with friends. It was pure torture, let me tell you. But I was a good girl, and didn’t even open the box to peek inside. Who knew I had so much willpower?

The box that called out "open me!"

The box that called out "open me!"

In addition to dessert, I also ordered some gluten-free pizza shells so that we could assemble our own Celiac friendly pizzas. I took everything out of the freezer the day before, and I am happy to say that freezing didn’t affect the quality of the food at all.

GF Patisserie pizza shells

GF Patisserie pizza shells

We added a little cheese, a little tomato sauce, some yellow, orange and green bell peppers, some Mastro extra lean hot capocollo, and some Harvest Meats bison sausage before popping the shells into the oven. A couple of different side salads rounded off the meal.

my beautiful pizza

my beautiful pizza

The crust browned perfectly in the oven and took no time at all to make. If you like thin crust pizza, I would highly recommend these. And all of us agreed that you couldn’t tell they were made from special gluten-free dough, which is high praise because most gluten-free products do taste at least slightly different from the originals due to the mix of alternative flours.

one of the other pizzas

one of the other pizzas

And some sangria to go with the meal didn’t hurt either.

Yes we were lazy and didn't make it from scratch.

Yes we were lazy and didn't make it from scratch.

To end the meal we cracked open the box and devoured brownies made from Barry Callebaut chocolate and cream cheese. (To be perfectly honest some of us couldn’t hold out anymore and we had some of these before eating our pizza!) They were like biting into a piece of rich, thick cheese cake and were heavenly to eat. One friend said — and keep in mind that I quote her exactly — that they were “fucking glorious.”

Callebaut and cream cheese brownies

Callebaut and cream cheese brownies

If you want to learn more about GF Patisserie, make sure you check out their website, Peter’s blog, and also this profile on Victoria that Chris did a little while ago.

GF Patisserie
122 – 3rd Ave West
Cochrane, Alberta
www.gfpatisserie.com

Black bean and corn salad

Black bean and corn salad

Black bean and corn salad

A few years ago I did some research using my friend the Internet, looking for a fresh summer recipe. The one I used that day, and used many times since, surprised me because it was a recipe by Rachael Ray.

Now, I have never particularly liked watching Rachael Ray. Nothing really against her food but I find her way of speaking to be quite irritating. If the use of “evoo” and “yum-o” ever died I would be okay with that.

This dish is really tasty though, so if you don’t like Ray, don’t avoid this recipe just because of where it came from. And if you’re a fan of hers, if you haven’t tried this one yet I highly recommend it. It is a convenient dish that has relatively few ingredients – and even better usually ingredients that I have on hand at all times.

Black bean and corn salad
Adapted from the 30 Minute Meals tv show by Rachael Ray

Ingredients
1 can black beans (540 mL/19 oz), rinsed and drained
2 cups frozen corn kernels
1 small red, yellow or orange bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
2 teaspoons Tabasco sauce (this is pretty mild once mixed but add less if you don’t like it hot or more if you want it hotter)
2 tablespoons of lime juice (approximately juice of one lime)
2 tablespoons of vegetable or olive oil
Salt and pepper to taste

Directions
Combine all of the ingredients into a bowl. Let the salad sit while the frozen corn defrosts, then stir again before serving. This is a great recipe to take to a bbq or party as the corn will keep your salad chilled as it defrosts.