Gluten-Free Tomato Tart

20170713_191311 (1).jpgI would like to think that I have come a long way in the realm of food. I used to be a SUPER picky eater. I think it was inherited. My mother was a picky eater, and I was merely emulating her style.

I despised all kinds of foods I had never tried. I was stubborn. I was dead set on hating things.

But gradually I grew out of it, funny how that happens in life.

I changed my perspective on food. Instead of approaching things with a shut off mind, I began to look at new foods with genuine curiosity. I replaced my fierce desire to not like it, to a fierce determination to find a way in which I liked it (liver was probably my biggest test on this, I was set to find a way to enjoy it).

I have come so far. Never in my life would I think that I would eat sashimi. Or onions.

I recall my grandmother making chili growing up, she had to give me an extra bowl to pick out all the stuff I wouldn’t eat (note my mother was the same).

At this point in my life I will try about anything. And I use WAY more vegetables than I ever would have dreamed. But I do have some things that trip me up. For instance, I do like avocados, and I appreciate their nutritional value. But they make me nauseous. I’ve tried.

And tomatoes. I do enjoy tomato-based products, but raw tomatoes are a struggle for me. I think it’s the texture. But I am determined not to give up on them.

So when someone at the market, gave us some tomatoes at the end of the day, I was determined to make something I would like. To continue to be curious and step out of my comfort box.

Pies and tarts are kind of my thing (my business is P3 Polifroni PIES and Pizzas after-all). I’ve been wanting to make a savory tart and I felt like this was perfect opportunity. I still had some goat cheese left from making the ravioli. There was major potential here.

Gluten-Free tomato Tart Continue reading “Gluten-Free Tomato Tart”

Gluten-Free Beet Ravioli with Goat Cheese

IMG_20170708_194510_224.jpgI was excited to make pasta, like super pumped.

As I’ve mentioned before, my mother craved and ate a lot of Italian foods while pregnant with me. And those meals were my favorite meals growing up.

I’ve gluten-free over 10+ years now (actually it’s been probably about 15 years since I really ate pasta), so I have gone without pasta for a long time. I’ve tried spaghetti squash (my favorite thing I’ve made with it is a Spaghetti & Meatball Ball <- click the link for the recipe), but lately I’ve been wanting to work on some gluten-free pasta.  I got a kitchen aid mixer for our reception and my granny has an attachment for a pasta sheeter. I have been itching to use it. This recipe has been on my to-make list recipe for months. I actually borrowed the sheeter in March, but had to return it for Easter.

But this last week I resolved to make it happen finally. At the market I got some local beets. I hit up the goat cheese lady for her recommendation of a goat cheese that would pair with the beet. And she is such a good sales man, she recommended two and got her regulars behind her to agree. Who am I to disagree with the expert on goat cheese?

I will confess I was eager to try this specific recipe merely for looks. I thought the beets would make a beautiful color dough. And it did. But…… I do not like beets.

So I was pumped that they were beautiful. That they filled perfectly and the dough stretched enough for me to seal them on the sides. Plus they boiled in the water and floated to the top. My husband was worried they wouldn’t hold together since the beets made the dough moist. But they cooked nicely. And I was happy.  Continue reading “Gluten-Free Beet Ravioli with Goat Cheese”

Gluten-Free Asparagus + Goat Cheese Tart

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Sometimes the hardest part of the market is talking about food all day………

This is true. Five in the morning is too early to eat for me. By noon, when the market ends, however, I cannot seem to get food fast enough. The struggle is real to be surrounded by food. All morning I’ll eye people carrying a variety of fresh fruits and vegetables. Add to that, that my neighbor has gorgeous asparagus. And you know it’s good because he sells out by 10:30 every weekend.

All morning my brain races with dishes I want to make. I am constantly conceptualizing. And talking with people who stop by my booth, typically leads to more food conversations (I am a baker, this should be expected). I am talking and creating at the same time. My excitement for a new recipe grows as the day goes.

When I was brainstorming Easter recipes I had thought asparagus tart.

And every Saturday as I sit next to my neighbor I think: asparagus tart.

Finally we bought some asparagus. And finally I have made a tart.

There are some vegetables, which are so good, I could eat them all the time. One woman claimed that by the end of asparagus season, she is over asparagus. Blasphemous.

I could eat asparagus every day.

I could eat cabbage every day. Continue reading “Gluten-Free Asparagus + Goat Cheese Tart”

Fig Pistachio and Goat Cheese Pie

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So I have been working diligently the last month with this beautiful human being, Cathy. She is a fellow baker at our Terre Haute Farmer’s Market. She sells granola. I sell Paleo-Gluten-Free-Dairy-Free and some Vegan baked goods. We have been collaborating on making some vegan and/or gluten-free options for our Farm-to-Fork dinner. I’ve posted some of the recipes already. Click these link for —–>>>Carrot Cake Pie and ——–>>>>Granola Apple Pie. This week I will bring you my Fig Pistchio and Goat Cheese Pie (what you are currently reading), Chocolate Avocado Pie, and Sunbutter PIe. Plus I will give you my explicit inside scoop on attending the dinner.

On arrival I ran into one of my market friends Kelly. I told her my nerves were in overdrive. I can bake for days. But their is something different about my own creations. About watching people eat them in front of me. Plus there is the artist in me. While I am baking, I am consumed. Consumed in a flurry of creating. I have passion tunnel vision. I am so in the process. By the time I finish I am so wrapped up in what I’ve made that I need a little separation before my brain goes into overdrive of what I want to change. What I would do differently. Rethinking my pan options. Regret of not pulling a pie just 2 minutes earlier. All these thoughts start to circle my brain. Doubt creeps in. I have to go to a quiet meditation space and get back my confidence.  I always say I am a recovering perfection, but it rears it heads most often when I am creating. So expressing this to Kelly, she reassured me that my pies were good. She’d had a little piece of this goat cheese pie when they were cutting it. It’s good Whew, that at least put me in ease. The crust wasn’t a little over-done? This pie was the one I was crust concerned (well this and the apple and how they were going to get the carrot cake out of a tart pan. What was I thinking). She put me at ease. No the crust was perfect.

This was conceptually my favorite pie. My boyfriend had called me a few weeks ago. He was shopping for me (shocker). For some reason I had the impulse to ask if they had some dried figs. When Cathy and I were brain-storming, they came back to me. Hmm….wouldn’t these be good with pistachios? I frequently do pie crusts out of nuts. Hmm…while I’m at it, why not tweak the goat cheese filling I’d done on my blueberry tart (click this now, it is one of my favorite all-time recipes). I liked it.  Continue reading “Fig Pistachio and Goat Cheese Pie”