A Twisted Fork

It’s snowing in Italy. One of those huge snow storms where you...

Mon, 11 Feb 2013 00:00:00 +0100

It’s snowing in Italy. One of those huge snow storms where you make hot chocolate and grab a bunch of movies. It’s also a snowy blizzard in NYC and Connecticut. There is something that connects me to home when the weather is eerily similar. An afternoon of phone calls home to close friends, baking, movies and watching snow fall makes for a beautiful day.

Today happens to be the husband’s birthday as well. And while we are not able to celebrate together – I am going to celebrate this snowy birthday of his making his favorite cookies (and mine).

These cookies were based on the Girl Scout Do-Si-Dos, but are not only gluten-free, they are softer and higher in protein due to the almond flour.

Peanut Butter-Oat Sandwiches

Makes: 24
Prep Time: 15 Min, Plus Chilling
Cook Time: 10 Min

1 ½ cups butter, at room temperature
1 ½ cups creamy peanut butter
1 ½ cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups blanched almond flour, such as Honeyville
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups gluten-free quick-cooking oats
1 cup confectioners’ sugar

In a large bowl, using an electric mixer, beat together 1/2 cup butter, 1 cup peanut butter and the brown sugar until light and fluffy. Add the eggs and vanilla and beat well. In a medium bowl, whisk together the almond flour, baking soda, baking powder and salt. Gradually add the flour mixture to the butter mixture and beat until just combined. Mix in the oats until well combined. Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350°. Line a baking sheet with parchment paper. Drop teaspoon-size balls of dough onto the baking sheet, leaving 2 inches in between, and bake until golden brown, 10 to 12 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a medium bowl, using an electric mixer, beat together the remaining 1 cup butter, 1/2 cup peanut butter and the confectioners’ sugar. Using a pastry bag or resealable plastic bag with one corner snipped off, pipe the filling onto half the cooled cookies. Top with the other half to form sandwiches.

You can check out the whole article here:

Scout’s Honor by Amy Howard(Easy Eats March/April 2012)

Game On!The 49ers have made it to the Superbowl and I haven’t...

Mon, 21 Jan 2013 00:00:00 +0100

Game On!

The 49ers have made it to the Superbowl and I haven’t heard my husband happier other than when the Yankees win the Series. He isn’t home now due to deployment so I cannot make him the usual Superbowl feast – but I can plan for when he gets home. I made these before we moved to Italy and he couldn’t get enough of the them. You can also use the sauce on boneless pieces for a healthier option.

Found in Easy Eats Superbowl Feature

Garlic Buffalo Wings

Makes 12
Prep time: 10 minutes
Cook time: 40 minutes

12 bone-in chicken wings
½ cup (1 stick) butter
6 cloves garlic
1 cup hot sauce

Preheat oven to 425°. Line a baking sheet with parchment paper and arrange the wings in a single layer. Bake for 20 minutes, turn, and cook until the wings are browned and cooked through, approximately 20 minutes more.

While the wings are baking, in a skillet over medium heat, melt 1 table- spoon of butter, then add the garlic. Cook for 30 seconds. Reduce heat to low and add the remaining 7 tablespoons butter. Stir until melted and add the hot sauce. Bring to a simmer, stirring occasionally, then remove from heat.

Place the wings in a large bowl and pour in the sauce. Toss until thoroughly coated. Transfer to a serving platter.

Comfort & Joy It’s holiday time again I brought back...

Mon, 26 Nov 2012 00:00:00 +0100

Comfort & Joy

It’s holiday time again I brought back the Homemade Holidays for 2012 (Easy Eats November/December 2012). I loved doing this feature for Easy Eats Magazine Nov/Dec 2011 – where I did 3 different holiday treats. This year I kicked it up a notch – bringing in dozens of unique recipes and projects for the whole holiday season. The best part?? They are all cost less than $25!

I love them all! After being in Italy – I especially love Vin Brulee, the hot spiced wine served in the winter. Looking for something different? Try the holiday Fudge or Spiced Pears.

Read the whole article here: “Homemade Holiday” by Amy Howard

Check out the Easy Eats Blog here: Homemade Holiday - In The Issue!

Trick-or-Treat I say - Treat Yourself! Sure, you can go by...

Sun, 28 Oct 2012 00:00:00 +0200

Trick-or-Treat

I say - Treat Yourself!

Sure, you can go by Reese’s Peanut Butter Cups – but wouldn’t it be better to make them yourself? These Peanut Butter Crunch Cups are easy to make – the only hard part is trying to not eat them all!

Peanut Butter Crunch Cups

Prep time: 10 minutes, plus setting

Cook time: 5 minutes

½ cup natural creamy peanut butter or almond butter
½ cup confectioners’ sugar
½ cup gluten-free crisp rice cereal
4 tablespoons shortening
½ teaspoon salt
2 cups semisweet chocolate chips
Sprinkles, for topping

Line two 12-cup and one six-cup miniature muffin pans with paper liners. In a medium bowl, using an electric mixer, beat the peanut butter, confectioners’ sugar, cereal, 2 tablespoons shortening and the salt until smooth.

In a double boiler over low heat, melt the chocolate chips with the remaining 2 tablespoons shortening until melted. Drop 1 teaspoon of the chocolate mixture into a prepared muffin cup, then 1 teaspoon of the peanut butter mixture, and another 1 teaspoon chocolate mixture. Repeat until all cups are full. Top each with sprinkles. Let set, about 15 minutes.

Read my original article here: “Totally Sweet” by Amy Howard

Check out the Easy Eats Blog here: Last Minute Trick (or Treat)

It’s Game TimeIt’s football season and whether you follow...

Sat, 15 Sep 2012 00:00:00 +0200

It’s Game Time

It’s football season and whether you follow college football or the NFL – it’s the time for parties. Twist up the football party from the traditional spread and make these Mini Corn Dogs with Honey Mustard Dipping Sauce.

(Found in my Easy Eats Superbowl Feature)

Mini Corndogs

Makes 16

Prep time: 10 minutes

Cook time: 30 minutes

1 cup gluten-free all-purpose flour blend
1 cup cornmeal
¼ cup cornstarch
¾ teaspoon baking powder
1 teaspoon salt
1 tablespoon honey
1 cup whole milk or dairy-free alternative
1 egg
2 quarts vegetable oil
8 gluten-free hot dogs, such as Sabrett Skinless Beef Franks, patted dry and halved
Honey Mustard Dipping Sauce (Recipe to follow)

In a large bowl, whisk together the flour blend, cornmeal, cornstarch, baking powder and salt. In a small bowl, whisk together the honey, milk and egg. Add the wet ingredients to the dry ingredients; whisk until combined.

In a medium pot over medium heat, heat the oil. Slide the hot dogs lengthwise onto wooden skewers and dip each into the batter until completely covered. Working in batches, fry the hot dogs about 2 at a time, in the hot oil, until golden brown, about 4 minutes. Serve with the Honey Mustard Dipping Sauce or ketchup.

Honey Mustard Dipping Sauce

Makes 16 four-teaspoon servings

Prep time: 5 minutes

1⁄3 cup Dijon mustard
½ cup yellow mustard
½ cup honey
1 tablespoon mayonnaise
1 teaspoon pepper

In a small bowl, combine all ingredients and mix well.

Sun Tea – Mom Approved I grew up eating and drinking whole, real...

Sat, 11 Aug 2012 00:00:00 +0200

Sun Tea – Mom Approved

I grew up eating and drinking whole, real foods. I only knew soda as a treat we were able to have on weekends going out on the boat – and then, we were only allowed one. We did not know what instant ice tea was until later in life when we went to college. During the summer our mom would make homemade ice tea. She called it Sun Tea – meaning rather than making tea with boiling water and tea bags she would get a pitcher of water with the tea bags and place let it seep in the sunlight for a few hours. As a child, this was a process that fascinated me. As an adult, I look forward to making this on a regular basis.

Add lemon slices or fresh raspberries and mint for additional flavor.

Sun Tea

2 quarts of fresh, spring water
6-8 Tea Bags (I prefer black)
Lemon slices, Raspberries, Mint Sprigs (if desired)

Fill a 2-quart container or pitcher with water and place the tea bags in the water, cover. Place outside where the sunlight can strike the container for about 4 to 6 hours or on a windowsill indoors in direct sunlight.

After the tea has seeped, remove the teabags and refrigerate. Consume within 2-3 days.

Harry’s Bar, Venezia - And The BelliniA Bellini cocktail...

Tue, 31 Jul 2012 00:00:00 +0200

Harry’s Bar, Venezia - And The Bellini

A Bellini cocktail is a mixture of Prosecco and peach purée.

Giuseppe Cipriani, founder of Harry’s Bar in Venice, created the Bellini between 1934 and 1948. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini. The drink started as a seasonal specialty at Harry’s Bar (Venice), a favorite haunt of Ernest Hemingway, Sinclair Lewis and Orson Welles. Later, it also became popular at the bar’s New York City counterpart.

The drinks, while expensive (16 euro each), are amazing and worth it for your first trip to Venice.

You can make your own at home by using an Italian Prosecco and a peach puree. The trick is to use one part white peach puree to 3 parts Prosecco – according to Harry’s Bar. They grate the peaches with a cheese grater, saying that using a food processer can aerate the fruit.

Try making one this summer if you are not able to get to NYC or Venice!

One thing I love more than anything about where we live is that...

Wed, 25 Jul 2012 00:00:00 +0200

One thing I love more than anything about where we live is that vineyards surround us. There is nothing more relaxing than taking the hound for a walk through the vineyards on a sunny day…

Summer makes me think of lazy beach days, farmers markets, and...

Fri, 20 Jul 2012 00:00:00 +0200

Summer makes me think of lazy beach days, farmers markets, and shortcake. Every summer growing up we would have shortcake of all kinds – strawberry, blueberry, rhubarb, peach, etc. Once I started baking my father always requested that I make the shortcakes. Now that I can’t have gluten – it’s time to switch up my usual shortbread recipe. I prefer shortcakes to be more of a scone texture and lightly sweet – this highlights the sweet in the fruit and fresh cream.

I could not be more proud to bring these to Easy Eats Magazine for Fresh Start July/August – and to A Twisted Fork. You can swap the peaches with other fresh fruit you get from the market.

Peach Shortcakes

Serves 8

Prep time: 15 minutes

Cook time: 15 minutes

1 cup almond flour
3⁄4 cup coconut flour
1⁄4 cup millet flour
1 teaspoon baking soda
2 teaspoons baking powder
1⁄4 teaspoon salt
2 eggs, at room temperature
1⁄4 cup butter, melted, or coconut oil
3 tablespoons honey
2 tablespoons water
1 teaspoon vanilla extract
Melted butter, dairy or dairy-free creamer, for brushing
Sugar, for sprinkling
Sliced peaches, for serving
Ice cream or homemade nondairy whipped cream

Preheat the oven to 350° and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, millet flour, baking soda, baking powder and salt.

In a small bowl, whisk together the eggs, melted butter, honey, water and vanilla. Pour into the flour mixture and combine using a wooden spoon.

Using an ice cream scoop or a large spoon, drop the dough onto the prepared baking sheet. Brush with melted butter and sprinkle with sugar. Bake until lightly golden, about 15 minutes. Cool and serve with peaches and ice cream.

Gluten-Free BiscuitsI love eggs. And I love biscuits. An easy...

Sat, 07 Jul 2012 00:00:00 +0200

Gluten-Free Biscuits

I love eggs. And I love biscuits. An easy low-key breakfast is an egg sandwich using biscuits. Before learning of my gluten allergy I used to make biscuits some mornings. When I am pressed for time I used Gluten-Free Bisquick. I modified the recipe on the box slightly as I found them to be chewy. I halved the bisquick and milk and used one egg. They were much better.

Easy Breakfast Sandwiches

Biscuits
1 cup Bisquick® Gluten Free mix
¼ cup firm butter or margarine
1/3 cup milk
1 egg
Filling
Eggs
Desired Toppings (cheese, ham, pancetta, bacon)

Heat oven to 425°F. In medium bowl, cut butter into Bisquick mix until mixture looks like coarse crumbs. Mix in milk and egg until soft dough forms.

Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until light golden brown.

While the biscuits are baking, heat a large skillet over medium heat and melt a tablespoon of butter. Crack eggs into pan and fry until desired level of doneness.

Slice baked biscuits in half and place fried egg on one side and top with cheese and other desired topping. Season with salt and pepper as desired. Top with other half of biscuit. Serve warm.

Weddings mean saying “I Do” to the love of your life...

Fri, 01 Jun 2012 00:00:00 +0200

Weddings mean saying “I Do” to the love of your life - and shouldn’t be about doing without because of food allergies.

When my wedding came I made sure we had the most amazing food - and also that I wouldn’t have to go without. I shared my story in an article in Easy Eats (May/June 2012), including photos and original recipes.

Don’t do without at your wedding or special event!

Read the whole article here: “I Do” by Amy Howard

Check out the Easy Eats Blog here: In The Issue: “I Do”

Æolia - La Casa del Vento - The House of WindAeolia’s is a...

Fri, 25 May 2012 00:00:00 +0200

Æolia - La Casa del Vento - The House of Wind

Aeolia’s is a restaurant in Costozza, Vicenza Italy. The owner and head Chef, Luca uses fresh, in-season produce and switches the menu on a regular basis. This villa is built on top of caves which blow cold wind – a natural air conditioner in the warmer months. It is stated that Galileo was a regular back in his time.

A favorite, which is always on the menu, is Chef Luca’s Fagotini. Fagotini are pear and cheese filled dumplings in a cream sauce with ham. It is one of the most amazing dishes. Yes, yes - I will admit that I have eaten these and they were worth all of the side affects that came with it from my allergy to gluten.

Chef Luca is also known for always preparing fresh game and fish. He brings to the menu rabbit, kangaroo, and bison - to name a few. Whenever I see kangaroo on the menu it is a must have. Every time the preparation is different and elegantly plated.

I have had the pleasure of taking cooking classes with Chef Luca and learning how he prepare his dishes. Over the course of a couple of months Luca explained how he made his most ordered dishes – including his famous Fagotini and Limoncello.

It is only proper to end a meal with limoncello and so I end with Chef Luca’s recipe for Limoncello.

I recommend using rum over vodka.

Il Limoncello dell’Æolia

1 L of Good Rum or Vodka Dry
5 Lemons
5 tablespoons of sugar cane
5 tablespoons granulated sugar

Melt the sugar with the liquor chosen (to accelerate the all you can also warm, but be careful you lose a part of alcohol and there is a risk that burning). Zest lemons using a microplane and set aside. Squeeze the lemons and add the juice to the liquor and the dissolved sugar, add the lemon zest and the remainder of the liquor and let marinate at least 2 hours. Then filter through a fine mesh sieve and put in the freezer to cool and serve cold.

*Photos - Æolia’s Fagotini (Left) Kangaroo and Caramelized Onions (Right)

Whether you are an accomplished cook, a food aficionado or just...

Thu, 03 May 2012 00:00:00 +0200

Whether you are an accomplished cook, a food aficionado or just trying to get dinner on the table, fresh herbs take your meals to the next level. Check out the whole Fresh Start article in Easy Eats Magazine in the May/June issue.

Berry Basil Sangria

Serves: 8

Prep time: 5 minutes (plus chilling)

10 fresh basil leaves, thinly sliced into ribbons, plus more for serving
½ pound strawberries, hulled and thinly sliced
½ pound raspberries, plus more for serving
2 tablespoons sugar
2 bottles Prosecco
½ cup lemonade
½ cup white rum (optional)
1 green apple, cut into small pieces

Place the basil, strawberries, raspberries and sugar into a large pitcher and gently muddle with the back of a large spoon. Add the Prosecco, lemonade, rum (if using), and apples; stir together. Refrigerate until cold. To serve, top with basil and berries.

Grilled Asparagus Salad with Lemon-Parmesan Vinaigrette Serves:...

Sun, 01 Apr 2012 00:00:00 +0200

Grilled Asparagus Salad with Lemon-Parmesan Vinaigrette

Serves: 4

Prep Time: 10 Min

Cook Time: 5 Min

¼ cup lemon juice
½ cup grated parmesan cheese, plus more for sprinkling
1 clove garlic, finely chopped
½ teaspoon dijon mustard
¼ cup olive oil
Salt and pepper
2 bunches fresh asparagus, ends trimmed
½ cup thinly sliced radishes
½ cup shredded carrots
½ cup edamame
8 slices bacon, cooked and crumbled

In a medium bowl, whisk together the lemon juice, cheese, garlic and mustard. Slowly stream in the oil, whisking constantly to combine. Season with salt and pepper.

On a heated grill or grill pan, cook the asparagus, turning once, about 3 minutes total. In a large bowl, toss together the radishes, carrots and edamame. Top with the asparagus and bacon. Drizzle with the vinaigrette and sprinkle with parmesan.

Easy Eats Magazine March/April 2012 - Fresh Start by Amy Howard

You know that time, when adorable young girls go door-to-door...

Thu, 01 Mar 2012 00:00:00 +0100

You know that time, when adorable young girls go door-to-door selling those amazing (addictive) cookies. It seems to start right after the new year when everyone is trying to stick to their resolutions.

This year, there’s no need to wait for the doorbell to ring. And there is no need to worry about the gluten. Bake up your own gluten-free versions of these childhood cookies. Be forewarned: It’s hard to eat just one!

This spring I recreated the classic favorites - Samoas, Tagalongs, Thin-Mints, and Do-Si-Dos (and changed the names). It is hard to pick a favorite among the bunch!

Scout’s Honor by Amy Howard (Easy Eats March/April 2012)

Just a Typical Little Saturday…Our Saturdays used to be waking...

Sun, 26 Feb 2012 00:00:00 +0100

Just a Typical Little Saturday…

Our Saturdays used to be waking up, making coffee and taking the dog for a walk along the waterfront in Hoboken overlooking the NYC Skyline (something I loved so very much and miss). My how things have changed and slowed down!

Now our Saturday mornings smell of espresso - a glorious smell.

I love going to the cheese market early on a Saturday morning with the husband and pup and picking out fresh cheeses like Grana Padano and Asiago, grabbing some salami or prosciutto, and stopping by a vineyard or winery on the way home. This was once one of the most overwhelming processes because of the language barrier – but since learning some and knowing everyone speaks food – it is one of the most enjoyable.

We always choose a couple cheese and head home knowing it won’t last long past lunch. We make a simple lunch of antipasto with meats, the fresh cheeses and wine. On the side we mix up some fresh local honey with cracked black pepper – which pairs amazingly with the sharp Grana cheese.

Days like this - I love and cherish. Days like this -I need so that I stop being fast paced all of the time.

I know - it is winter and cold and while it seems like most...

Wed, 01 Feb 2012 00:00:00 +0100

I know - it is winter and cold and while it seems like most fruits and vegetables are out of season, now is the most optimal time to get your citrus fruits. The peak season of oranges is January-March. They are high in Vitamin C and provide more fiber than most other fruits.

For my regular article Fresh Start in Easy Eats Magazine - I highlighted Oranges for January/February.

Did you know that it is illegal to peel an orange in a hotel room in Los Angeles? According to Rick Smith’s You can Get Arrested For That: 2 Guys, 25 Dumb Laws, 1 Absurd American Crime Spree (Three Rivers Press) - it’s true!

Make your own Orange Marmalade this season - keep it for yourself or make it for a unique hostess gift.

Orange Marmalade

Serves 12
Prep time: 10 minutes
Cook time: 3 hours

8 whole seedless oranges, thinly sliced (about 4 cups)
3 whole lemons, thinly sliced (about 1 ½ cups)
4 cups orange juice
4 cups water
8 cups sugar

In a large pot over medium-high heat, bring the oranges, lemons, juice and water to a boil, stirring often. Once boiling, remove from the heat and stir in the sugar until it dissolves. Cover and cool completely. Let rest for 1 hour.
Over medium-high heat, again bring the mixture to a boil, then reduce the heat to low. Simmer, uncovered, for 2 hours. Increase the heat to medium and gently boil for 30 minutes more. Using a spoon, skim off any foam and cook until a candy thermometer reaches 220 degrees.
Pour the marmalade into hot jars and seal. Store at room temperature for up to one year.

Homemade Hot Chocolate Mix (Easy Eats November/December...

Tue, 31 Jan 2012 02:00:00 +0100

Homemade Hot Chocolate Mix (Easy Eats November/December 2011)

This can be given as a gift or kept for yourself for those cold winter nights.

3 cups dry milk powder
1 cup raw sugar
1 cup cocoa powder
1 cup mini chocolate chips
¼ tsp salt
1 cup miniature marshmallows

In large bowl, whisk milk powder, cocoa powder and salt. Pour into a 1-quart canning jar, then layer in the sugar, chocolate chips, and marshmallows. Leave enough room at the top to shake together the ingredients.

If giving as a gift - Attach a card with these instructions: Shake the jar well, then stir 3 tablespoons Hot Chocolate Mix into a mug of boiling water or milk.

Why A Twisted Fork?

Tue, 31 Jan 2012 01:00:00 +0100

I love food. I live food. I write for Easy Eats and I try to eat as gluten-free as I can because I am gluten-intollerant (I admit I sometimes gluten-cheat and suffer the consequences).

Why A Twisted Fork? I love to bake and I love to cook - and you use a fork to taste it all! I enjoy putting a twist on classic dishes and turning those timeless/traditional dishes gluten-free. Come on a twisted journey with me as I discover all Italy has to offer with my fork (or pen) in hand.