Friday, January 30, 2009
More gluten free pizza in the Boston area!
Stone Hearth Pizza has now started serving gluten free pizza and pasta at its three Boston area locations (Needham, Belmont, Somerville/Cambridge). The gluten free items are indicated right on the main menu itself. The pizza is thin crust -- they call it Neapolitan style. In addition to pizza and pasta dishes, they have some nice salads, a few appetizers and gluten free desserts on the menu. We tried the gluten free pizza with fresh mozarella the other week, and really enjoyed it.
Daring Bakers January Challenge -- Tuiles
This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
This months challenge asked us to bake Tuiles. I had never really seen these before. They are cookies that are shaped or rolled. In addition, we were to pair the cookies with a mousse or pudding, or something similar.
I used the basic Tuiles recipe presented, which was taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck. (The recipe actually makes a butter cookie, not a chocolate cookie.) It was easy to convert to gluten free -- I just used Better Batter flour instead of the all purpose flour. I shaped the cookies into little cups, but pressing the warm cookies inside of a muffin tin when they came out of the oven.
For filling, I made a simple white chocolate mousse, using a recipe posted a the Cooking by the Seat of my Pants blog. I substituted a bit of vanilla for the liquer called for by the recipe. It was super simple, and really good. I then filled the cups with the mousse.
Would I make it again? Maybe. Shaping the tuiles was a little too finicky for me. However, the combination of the crispy cookie and the creamy mousse was quite delicious.
This months challenge asked us to bake Tuiles. I had never really seen these before. They are cookies that are shaped or rolled. In addition, we were to pair the cookies with a mousse or pudding, or something similar.
I used the basic Tuiles recipe presented, which was taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck. (The recipe actually makes a butter cookie, not a chocolate cookie.) It was easy to convert to gluten free -- I just used Better Batter flour instead of the all purpose flour. I shaped the cookies into little cups, but pressing the warm cookies inside of a muffin tin when they came out of the oven.
For filling, I made a simple white chocolate mousse, using a recipe posted a the Cooking by the Seat of my Pants blog. I substituted a bit of vanilla for the liquer called for by the recipe. It was super simple, and really good. I then filled the cups with the mousse.
Would I make it again? Maybe. Shaping the tuiles was a little too finicky for me. However, the combination of the crispy cookie and the creamy mousse was quite delicious.
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