Our Valentine lasagna is made with gf fresh spinach noodles (from Valicenti Organico), our homemade organic spicy red veggie sauce that simmered all afternoon, a béchamel sauce, ricotta and pecorina romano cheeses, and fresh mozzarella. Each 8×8 pan contains between 3.25-3.5 #s of rich deliciousness. We made them fresh and then froze them for you to take from the freezer and pop right into the oven. Viola–it will be like you made it homemade. No one needs to know otherwise. . .
The low dairy version has buffalo mozzarella, dairy free béchamel, and fresh sheep’s greek style yogurt (from Sophia’s in Belmont) instead of ricotta–but otherwise, everything is the same.
If the market is cancelled because of the blizzard, and you want the lasagna for Valentine’s Day, we will figure out an alternative pick up date, either in harvard sq or porter sq before Valentine’s Day!
Yep. It’ s big production to make our pot pies and we are glad you like them! A couple things that make ours different, in addition to being gluten free: we use organic vegetables and organic chicken! We dare you to find an organic, gluten free pot pie anywhere else! And, we use lots of veggies. Cook’s Illustrated has developed a chicken pot pie with savory crumble (made with crumple on top instead of any crust on top or bottom) and they use only, carrots, onion, celery and peas. In addition to their list of veggies we use broccoli, sweet potatoes, potatoes, corn green beans–whatever looks good when we are buying our veggies, but definitely, always something green and some root vegetable. Their’s takes 90 minute to prepare. Ours can be bought and popped into the oven while you read a book. 🙂 We love Cook’s Illustrated, but i have to say in the pot pie department, we have them beat.
Anyone have a hankering for a very special lasagna (gluten free, of course) for Valentines day? Its 5 layers with a red sauce and a bechamel sauce, and of course, hand-made gluten free lasagna. Its a recipe I’ve been making for 23 years–albeit only once a year because its labor intensive.
We’d like to get feedback whether this one time special is something people would like. We’d be making them in 8 x8 tins and probably freezing them so they last until Valentines Day. Otherwise, if we left them fresh/refridgerated, they’d have to be cooked over the weekend since the pick up would be Sat 2/9 at the Somerville market.
Let us know! We don’t want to make all that deliciousness and then have to eat it all ourselves. We already have enough reason to call ourselves the Three Little Pigs! If we don’t hear a resounding Yes! Yes!, we probably won’t make it because it is labor intensive–too much so to make it without knowing if people would want it. Thanks for your feedback on this!!
As you know, we like to be a little creative in the kitchen, so we made a few changes to the menu.
1. The chocolate orange macaroons are now chocolate clementine. We made the ganache today. Yum.
2. This isn’t a change, but fyi, the nut tarts are extra super yummy. So yummy that we ate quite a lot of the caramelized nuts in the kitchen tonight (we made them this evening!) and decided we needed to change the name of the bakery to Three Little Pigs!
3. Regarding whole frosted cakes, we will have chocolate on chocolate and peanut butter on chocolate. There will still be the vanilla french buttercream on the cupcakes. But I haven’t made my peanut butter (cream cheese) frosting in a long time and decided this was the week!
4. We’ll be making our orange almond cake in two additional flavors this week: clementine almond and orange-chocolate almond. Limited supply of all three!
Wish us luck getting everything baked tomorrow! If we look bleary-eyed at the market on Sat, you’ll know why.
Caroleen was asked one day a few weeks ago by an older woman if we make cakes the “real” way. When Caroleen asked what is the “real” way, the woman said with yeast. Being inquisitive, we both decided we wanted to try a cake made with yeast. We decided we’d go to the cookbook library to research old recipes. Although we haven’t done that yet (we still will, i promise) i have run across a yeasted cake recipe that we plan to try this week. So stay tuned!
Here is a little cake lore: Yeast was used regularly to make cakes rise until the late 1800s / early 1900s. The development of mechanical baking equipment (ie beaters), cooking boxes (known to us as ovens) and baking powder (a chemical construction) made yeast no longer a necessary component in cakes. Have we lost something in the exchange? We don’t know, but we will do an experiment to see!
Also. . . maybe, maybe, maybe (that means really maybe) up this week might be donuts! I’ve had a hankering to make them, but would have to make them at the very last minute before the market. Since i already start my bread baking day at 3 am and normally i’m baking bread to the very last minute before we have to dash out the door, I don’t know if i can pull off donuts. If not, when we open our bakery we will do donuts, cinnamon rolls and fresh bagels, i promise. To me, these things are best when fresh from the oven. They are more of an eat now kind of thing (okay, maybe the bagels are an eat later item, but at the moment, i don’t have time in the early morning to make them!)
We’ve been busy making soup today. Finished a gluten free, dairy free, almost vegan (it has honey) cream of butternut squash with fresh ginger. It has a tiny bit of a kick (spice-wise) and is a recipe i’ve been making for 30 years!
We also made a French farmhouse style cream of potato leek soup. It is not dairy free–it has real cream in it, but only as an addition, not as the base. I make it in France all the time.
All soups are fresh frozen (makes it easier for transport and then you can eat it when you want!)
The croutons we are making tomorrow will have Romano cheese in them. For those of you sensitive to lactose, Romano is one of the “safe” cheeses.
We are bringing 9″ fresh quiches, but they are going fast in pre-orders so if you really want one come to the market early or pre-order.
And last in the savory line-up we will have a mushroom onion brioche–the small size like the little ones we do with sweet cheese and conserves.
Come on down and visit us in the hallway. 🙂
Can’t get more healthy then our tasty root vegetable soup. We use organic almond milk, organic olive oil and our house blend of flour as the creme base. Add to that a simmering pot of organic root vegetables with fresh herbs and spices and voila! Yum soup. And its a pretty color too. We will also be making homemade croutons to go with this soup or to toss on your salad at home. Limited supply. Get it while it lasts!
I was in the grocery store yesterday, and as i often do when i have the time to leisurely shop for myself, i meandered by the cheese section to check out the sheep’s milk cheeses (my usual choice because no casein and low in lactose sugars.) The girl behind the counter gave me samples of several kinds, but none matched the siren’s call i was hearing from the case. Finally, i pointed to a creamy confection of cheese and said, what’s that? Can i taste it? It was a goat’s milk truffle cheese, and in the first bite, i was in heaven. Wow! Immediately my mouth and brain thought: french macarons. But what to pair it with?–mushrooms, yes mushrooms but what kind? My eyes went to a tiny bottle of black truffles in oil sitting on top of the counter. I started to reach for them, but the cheese girl stopped me saying they sucked. Okay, she didn’t use the word sucked, but she said they weren’t very good. But fortunately for me, she said, they had a couple fresh black truffles left from Christmas that they were wondering what to do with. She carefully unwrapped a tiny package hidden behind the counter and i almost swooned from the heavenly smell. I had to have it for those darling macarons I’d already imagined in my mind. Luckily, i got it for a good price. (Thank you cheese girl–hope to see you at the @Somerville winter farmer’s market this week since one of these macarons has your name on it!) I am in heaven, and I hope you will be too. On the menu this week: savory macarons with truffle cheese and yes, fresh black truffle. Now, to decide do i make a truffle/cheese creme, a mousse or just grate slivers of truffle on the cheese? Life is so full of decisions.
Come on down to the Somerville Winter Farmer’s market to get our own artisan, 99% organic, gluten free pot pies. We have vegetable, veg & cheese, and veg & chicken. Frozen and ready for you to pop into the oven. The family size (medium and large) are gone (preordered) but we have personal sized one’s still available. Perfect for a cold winter’s lunch or dinner. Limited supply.
Our offering for Saturday, Dec 29th. If you missed it, no worries, we always have something enticing at our table!