Tuesday, August 12, 2014

Gluten-Free Crêpes Recipe

This comes from The How Can It Be Gluten-Free Cookbook and it's only slightly modified from their version. It's suitable for both savory and sweet crêpes. This is so incredibly good that not a soul will know it's gluten free unless you tell them. I have served these stuffed with sautéed garlic, thyme, parsley and mushrooms topped with parmesan cheese for a savory lunch. For breakfast and sweet treats, my favorite thing to do is stuff them with chocolate chia seed pudding and top with either whipped cream or coconut cream (as seen pictured above). Whether savory or sweet, you won't be disappointed. 

Although I'm sharing this recipe, I recommend you purchase the cookbook (I receive absolutely nothing for this recommendation). Like many, I don't buy cookbooks in general because there isn't much you can't find online. This one however, is the exception. It exceeds all expectations. 

Makes 10 crêpes

1-1/4 cups ATK flour blend
1 tablespoon plus 1/2 teaspoon of sugar (omit if making savory)
1/4 teaspoon salt
1-1/2 almond milk, dairy or dairy alternative (I used light Vanilla almond milk for both savory and sweet crêpes and it was fine)
2 eggs
2 tablespoons unsalted butter or coconut oil, melted and slightly cooled (coconut will curdle a bit but it's fine)

Heat a nonstick skillet over low heat for 10 minutes. While the pan heats, whisk dry ingredients together. In a separate bowl, whisk milk and eggs together. Pour half the liquid into the dry ingredients and whisk. Add the melted butter and stir in the remaining milk mixture until batter is smooth and void of lumps.

Lightly swipe a paper towel with coconut oil or another oil of choice in the warmed nonstick skillet. Increase the heat to medium or hotter and allow the pan to continue to heat for one more minute. Pour 1/4 cup batter into the skillet, it should sizzle as you quickly and swiftly pickup and swirl and rotate the pan in a circular motion to even spread the batter out into a thin 8-10in diameter. Cook until the edges are slightly brown and then gingerly flip the crêpe. I prefer using my fingers instead of a utensil but a thin spatula is fine. Cook 20-30 seconds on each side. When finished, place crêpe on a wired rack to cool before filling.

This does take a bit of practice. If the pan is too cool, it will turn out rubbery and if  it's was too hot, you risk burning. Make sure to reheat the skillet for at least 20 seconds prior to each new crêpe. 

Thursday, August 7, 2014

Southern Oregon's Best Kept Secret: Bridgeview Wine

Best Winery award definitely goes to Bridgeview in Southern Oregon. It's a family owned winery that planted its first grapes in 1982 with a vision of creating high-quality wines at an affordable price. Having lived in Southern Oregon for nearly three years, I was quite established in the rounds of wineries. A few of my favorites included Troon, RoxyAnn, Red Lily, Del Rio and South Stage. All lovely places to enjoy a glass of vino. In fact, South Stage Cellars was a prelude to dinner at the famous Jacksonville Inn where my now husband asked me to marry him.

My girlfriends and I discovered Bridgeview on accident when we took a wrong turn after enjoying wines at both Red Lily and Troon. It turned out to be a diamond in the rough. My favorite, much to my surprise as a leggy red lover was their Semi-Sparkling Riesling. So much so, it's the only wine I've mail-ordered since returning to Seattle. However, it's my most recent interaction with Bridgeview that's motivated me to write this article and encourage you to order a bottle for yourself (or two), and "Like" them on Facebook

Bridgeview's Semi-Sparkling Riesling is in a class of its own. As it was explained to me by Bridgeview why I can't find this particular bottle is marketability. Because it isn't bubbly like a champagne or as sweet as Rieslings, it's hard for a seller to determine its placement on store shelves or on wine lists; and because of its uniqueness, how does one describe how it tastes. Simply put, sellers are lazy! Such a shame too because this might possibly be the one wine that's universal enough to be enjoyed by all regardless of their vino preference. I have yet to find a person who hasn't like this wine of not LOVED it. It's a tantalizingly bottle of deliciousness that pairs perfectly with a hot summer day. 

Okay now, yes, the wine is awesome but so are many labels. What drove me to put pen to paper today is Bridgeview's top-notch customer service; which is exemplary! 

On a Recent shipment that arrived in less than perfect condition due most likely to hot temperatures and/or rough handliling during transit, many of the bottles had burped. As explained to me, if enough pressure builds inside the bottle, wine will seep out around twist-top wine caps.

Bridgeview handled the situation immediately. They were very pleasantand appropriately  apologetic. I was told to keep what was delivered and that a new shipment would be on its way shortly. 

We drank two bottles that evening and although some of its crispness had dissipated, it was still pretty darn good. And just like all good surgeons, they too followed up with me the very next morning. They wanted to ensure my carpet was okay and hadn't been damaged from the wine that had soaked through the box onto the carpet. The carpet is just fine. Thankfully it wasn't a semi-sparkling red but now that I think about it, that sounds absolutely delicious! Bridgeview, if you're reading this, please consider a Sparkling Red. You would nail it. 

In my book, Bridgeview gets an A+. I hope for your next social gathering you'll order a case or more of their Semi-Sparkling Rieslings. It's said that people won't remember what you wear but they always remember what you served. So serve this! And best of all, Bridgeview kept true to its original mission to provide quality wines at an affordable price so for less than 10 dollars a bottle, you get a fabulous bottle of vino. Can't beat that! Plus, shipping only fractionally increases the price point so don't let that scare you. 

Thank you Bridgeview Winery! 

Here's the picture story

*Did you find a spelling or grammatical error? If you did, please notify me via email. Thanks!