Best potato kugel ever.
Not to be confused with a Kegel, a kugel is a staple of Eastern European Jewish cooking. Crispy on the outside and moist on the inside…nobody makes a better potato kugel than my aunt Sheri. It’s thin and dangerously
delicious. You have to act quick when she brings it to the table and stack a few on your plate just in case they disappear. And that’s a good strategy
because I dare you to eat just one piece.
After Lily was diagnosed with celiac, Sheri came up with this gluten-free
version of her classic kugel. Just in time for the Jewish holidays, the queen of kugel is sharing it with us here.
My great great aunt, the late Bessie Segal, in her East Village apartment, late 1990s. I named this dessert after her.
Combine “wet” ingredients in a bowl.
6 cups apples, peeled and chopped into cubes (about 6 apples – Spartan and Spy are good baking apples, Granny Smith is tart; it’s nice to combine some varieties)
1 tsp cinnamon
1 tsp salt
1/4 cup fresh lemon juice
Combine all dry ingredients in a separate bowl.
1/2 cup all-purpose gluten-free flour
1/2 cup pure uncontaminated oats
1/3 cup brown sugar
Add 1/3 cup butter or coconut oil to dry ingredients and combine until mixture gets moist and crumbly. (Use your hands, not a mixer.)
Put apple-cinnamon mixture in an oven-proof dish.
Sprinkle crumble mixture on top of apples.
It’s good to have a helper.
Lasagna made with fresh gluten-free lasagna sheets!
Rob declared this the best gluten-free lasagna we’ve had yet. The girls licked their plates clean. I had seconds.
It was the usual recipe, so what made this lasagna different from all other lasagnas I’ve made?
The pasta was fresh.
I took the noodles out of the package and simply started layering. No muss, no fuss. No starchy, slippery, wet noodles falling apart or sticking together. If you’ve ever boiled gluten-free lasagna noodles, you know what I’m talking about. And not only was it easier and more time effective to make lasagna with fresh pasta, it tasted so much better. Once you go fresh, you never go back!
Hollywood Foods is the place to go for fresh gluten-free pasta. The thing about their pasta is that it’s made from a rice-free egg noodle, so it tastes like real
authentic pasta and holds together way better than its rice-based competitors. Located on Ossington north of Queen West, Hollywood Foods sells its gluten-free products under the brand Antipastos Kitchen. If you can’t make it there, in October you’ll be able to find their cut pasta, ravioli and gnocchi—along with several frozen gluten-free entrees—at supermarket and specialty stores throughout the GTA. Entrees will include meat and vegetarian lasagna, manicotti, meat and veg cabbage rolls, eggplant Parmigiana (can’t wait for that!) and a variety of raviolis and gnocchis.
If you want to impress your family and friends and make your own lasagna with Hollywood Foods/Antipastos Kitchen fresh GF noodles, read on for the recipe…
We went apple picking this weekend, our favourite fall ritual. It’s that time of year when I break out my famous Apple Brown Bessie (named after my late great aunt Bessie) and it’s always more fun to pick the apples than buy them. This year there were slim pickings. Because of the mild weather last March
followed by a heavy April frost, there is an apple shortage this season. The heat and lack of rain in late spring and summer didn’t help. Up to 80% of the crop was wiped out. So the apple-picking season is shorter and many varieties are not available. Very few farms are offering pick-your-own apples.
Organics Family Farm in Markham was one of them. After reading Five
Reasons to Eat Organic Apples (did you know that the average conventionally grown apple has more pesticide residue on it than any other fruit or veggie?) and getting tipped off about Organics Farm, we hit the road. It felt so good to get outside in nature.
Wanna make these? (You do.)
Read this. Recipe for banana flax muffins on page 40.