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Tag Archives: Italian

Basic Sauce & Why I Don’t Use Baking Mixes Very Often

If you have some Italian in your heritage and you have two X chromosomes, you should know how to make sauce.

And pizzelles…you should know how to make pizzelles, tiramisu, and cannoli.

basic tomato sauce vegan gluten-free | gothic granola Read more →

Lemon Tiramisu with Limoncello

Mmm, this dessert made me realise how much I miss bread pudding-type desserts! I haven’t made any “pain perdu” situations in a while because I have rarely had leftover baked goods, if TC has had any say.

Limoncello Tiramisu vegan gluten free | gothic granola

Father-in-law gave me two small bottles of Limoncello and said to make something. TC presented it to me as an Iron Chef Challenge. Evaluating what we had on hand, I quickly made a batch of vanilla cupcakes and set some cashews to soaking. Lemon Tiramisu it would be! Read more →

Paleo Pizza Crust, Second Time is Gold

Long time, no blog. I was camping in California for Wasteland Weekend.

 

 

@gothicgranola Wasteland Weekend 2014 

 

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Pick-up Sticks: Sourdough Breadsticks

This year, I avoided my annual crying jag while driving down I-95 for one reason this T-gives & X-mas of 2013: I didn’t go home. Why?




Sugar. It’s usually the story of my holidays, eating too much cookies, bread, sweet drinks.
Vegan eggnog is just soy, almond, or coconut milk and extra sugar, oftentimes. My cashew nog was mercifully date-sweetened (and rum-spiked).

I’ve become so sensitive that the slightest bit of processed sugar I eat is like giving a drink to an alcoholic. I’ll predictably binge eat after having something very sugary because of how it makes me want more to get the brief high sugar affords.


Q is starting the sugar-free now & continuing until sufficiently detoxed. I’m doing 30 days to start then just keep going. Slough off all the crap, like Pink in The Wall scene for “Comfotably Numb.” I’ve had it with the mood swings and the joint aches.

Yes, there’s sugar in these breadsticks to make ’em rise–you can use agave, maple, coconut sugar, et cetera–for the yeast to eat.

The sickness of sweets and the sourness of sourdough. “Of [noun]” constructions sound so academic, don’t they?

Sourdough Breadsticks (from Classic Sourdoughs )
Modified from Yemoos
1 cup fed teff starter
1 cup teff flour
1 cup brown rice flour
1/3 cup tapioca flour, plus more for rolling
1 teaspoon xanthan gum
3/4 teaspoon sea salt

2/3 cup lukewarm water
2 teaspoons yeast
1 tablespoon organic sugar
1 tablespoon olive oil

Oil for pan
Oil for brushing

3 tablespoons Italian seasoning 
1 teaspoon sea salt

In a large bowl, stir together all the dough ingredients until well-combined. Place in a warm, draft-free place and let rise for an hour or until doubled in size. Cover two baking sheets with parchment paper or foil and oil the pans.

After dough has risen, roll it out on a well-floured surface to a 13″*24″*1/3″ rectangle. With a pizza wheel or sharp knife, cut the bread into 1-inch sticks. Twist the breadsticks as you transfer them to the pans. Brush sticks with oil and sprinkle with seasoning and salt. Let rise for another 45 minutes.

In the last 15 minutes of rising, preheat the oven to 375 degrees Fahrenheit. Bake the sticks for 25 minutes or until desired crispness is achieved.

No pictures because it was a busy night. Serve with soup to complement the crunch. As Gentile said, “You can do crust now.”

Parting shots:
Beer & bread yeast as a GIANTmicrobe!

Come to the Dark Side…we have vegan and gluten-free goodies.

Cooking with Gas | Penne alla Vodka

Cooking with Gas | Penne alla Vodka
 

My hands always look like this–the dry skin, not the bird!

 

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Trendy Thursday | Quinoa Pizza Muffins

Q is for Quinoa.
 
Quinoa pizza bites are all over the ’nets. Google it. Figured I’d throw my hat into the ring, my colonial tricorn into the Coraline other-world ring, that is.
 
The particular recipe I deconstructed and rebuilt is from a blog called “The Way to His Heart Blog,” taking its title from the phrase, “The way to a man’s heart is through his stomach.”


 

Whenever I think of that phrase, I think of Akasha ripping a guy’s heart out in Queen of the Damned. Vampires have kind of ruined me in some ways. Then again, my birthday is Halloween…
 

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Checking In| Spaghetti and GLAMs

A presumption: you know how people ask you if you’re OK and you just say, without thinking, yes? For me, my relatives and other people to whom I report (willingly and unwillingly) ask me, “How’s [work] going?” and “How’s IIN going?” Sometimes my coworkers will ask me if I’m OK when I think I am OK. I really am OK. But it’s a good question to ask sometimes to get below the surface. What am I missing about me? What do others see that I don’t see about me? </insecurity>
 
 
 
 

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