Posts by K.C. CORNWELL

Torta Gianduia

Torta Gianduia

July 14, 2017 | Comments Off on Torta Gianduia

Torta Gianduia { THIS FLOURLESS ITALIAN CHOCOLATE-HAZELNUT CAKE IS FULL OF DEEPLY SATISFYING DARK CHOCOLATE. YOU CAN USE ANY BRAND OF CHOCOLATE-HAZELNUT SPREAD YOU CHOOSE, BUT I FEEL THE RESULTS ARE BEST WITH AN ALL-NATURAL PRODUCT. THE IDEAL PAIRING FOR THIS CAKE IS ESPRESSO OR COGNAC, AND I SERVE IT WITH A HEALTHY DOLLOP OF FRESHLY WHIPPED CREAM. } Contributor: K C Cornwell { INGREDIENTS } 1/2 cup | 1 stick (227g) unsalted butter, plus more for the baking pan 4 ounces (113 g) bittersweet chocolate, chopped 2/3 cup (90 g) hazelnut meal 6 large eggs, separated 2 tablespoons sugar,
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K.C. Cornwell

K.C. Cornwell

July 10, 2017 | Comments Off on K.C. Cornwell

 gfreefoodie.com KC Cornwell, a fifth generation member of a California farming family, K.C. has spent her life and career in food and wine.  Since she literally grew up eating farm to table, K.C. thrives on creating simple recipes featuring in-season produce, which she shares on her popular blog G-Free Foodie, along with advice for living deliciously gluten-free. See more of K.C.’s recipes at: www.gfreefoodie.com      BROWSE OUR RECIPES & ARTICLES SWEETS: BAKING Torta Gianduia Torta Gianduia { THIS FLOURLESS ITALIAN CHOCOLATE-HAZELNUT CAKE IS FULL OF DEEPLY SATISFYING DARK CHOCOLATE. YOU CAN USE ANY BRAND Read More » DRINKS Espresso
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Espresso Martini

Espresso Martini

July 9, 2017 | Comments Off on Espresso Martini

ESPRESSO MARTINI { CREATED IN LONDON’S SOHO BY BARTENDER DICK BRADSELL, THE ESPRESSO MARTINI MIGHT BE MY FAVORITE COCKTAIL. WHEN MADE CORRECTLY, IT’S SMOOTH AND INDULGENT WITH A CREAMY FROTH ON TOP, FEATURING JUST A TOUCH OF SWEETNESS. THE CAFFEINE KICKER MAKES IT EASIER TO HAVE TWO, OR POSSIBLY FOUR } Contributor: K C Cornwell { INGREDIENTS } 2 shots vodka 1 shot coffee liqueur 1 shot espresso Ice Coffee beans, for garnish { METHOD } Fill a martini glass with ice to chill it. Pour the vodka, liqueur, and espresso into a cocktail shaker with fresh ice, and shake
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Dynamite Salmon

Dynamite Salmon

July 9, 2017 | Comments Off on Dynamite Salmon

DYNAMITE SALMON { THIS RECIPE HAS A SLIGHT KICK THAT’S TOTALLY ADDICTIVE, WHICH YOU’LL NOTICE WHEN GUESTS IMMEDIATELY GO BACK FOR SECONDS (AND THIRDS!) YOU MAY WANT TO MAKE A DOUBLE BATCH. OR TRIPLE. THE YOU CAN CUT THE SALMON INTO CUBES HELD OVERNIGHT, AND SAUCE CAN BE MIXED UP THE NIGHT BEFORE TOO.  LOOK FOR THESE INGREDIENTS IN THE ASIAN SECTION OF YOUR GROCERY STORE. } Contributor: K C Cornwell { INGREDIENTS } 1 lb (454 g) Fresh salmon, cut into 1 inch cubes, pin bones and skin removed 1-2 large cucumbers, cut into circles Capers   FOR THE
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Lamb Chops With Spicy Apricot Sauce

Lamb Chops With Spicy Apricot Sauce

July 9, 2017 | Comments Off on Lamb Chops With Spicy Apricot Sauce

LAMB CHOPS WITH SPICY APRICOT SAUCE { THESE RACKS OF LAMB MAKE FOR A BEAUTIFUL DINNER PRESENTATION WHEN DISPLAYED WHOLE, OR SLICE THEM AND LAY THE CHOPS OVER PILAF OR SOFT POLENTA FOR IMPRESSIVE PLATES. THE SINGLE CHOPS ARE ALSO PERFECT APPETIZERS WHEN SERVED ON A PLATTER, GUESTS CAN PICK THEM UP RIGHT BY THE BONE. I CALL THEM “LAMB LOLLIPOPS” AND THEY MOVE FAST. } Contributor: K C Cornwell { INGREDIENTS } FOR THE LAMB 3-4 cloves fresh garlic1/4 cup (50g) turbinado sugar2 tablespoons fresh parsley, chopped2 tablespoons fresh rosemary, chopped1 teaspoon each salt and pepperOlive oil1 rack of
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