recipe from the east coast

Gluten Free Churros con Chocolate

1 c water
2 T brown sugar
1/2 t salt
1/3 c butter
1/4 c rice flour
1/4 c sorghum flour
1/4 c potato flour
1/4 c tapioca starch
1/4 or a little more xanthan gum
2 eggs
1/2 t vanilla
1/4 c white sugar
1 t cinnamon

1. boil water, brown sugar, salt and butter in a saucepan.
2. mix all flours well in a bowl
3. remove pan from heat and add flour all at once. mix until well blended
4. mix eggs and vanilla in to the batter
5. put dough into a piping bag (or a ziplock bag with the corner cut off. warning: if you do not have the metal nozzle to pipe out the batter, your churros will look like turds. really)
6. heat a pan full of frying oil. make sure it is hot, but not too too hot. you want your churros to cook about 3-5 minutes per side without burning or getting soggy.
7. pipe 4 or 5 churros into the pan. be patient. keep an eye on them but don't constantly flip them.
8. when they are done, roll them through cinnamon and sugar and let them cool on a paper towel.

chocolate, milk, butter, salt

melt the chocolate and butter in a double boiler
add milk and salt, slowly until combined. proportions to taste.
serve warm. add cayenne if you'd like!

happy eating



I found some gorgeous purple carrots at the Upper Haight farmers
market today. Mind you, I hate carrots, but they were so pretty I
thought I'd see what I could do.

Lentil soup with roasted purple carrots and okra:

1. blanch halved carrots with ginger, salt, thyme and habanero
2. drain, toss with olive oil, more minced ginger and garlic. get
rid of the peppers and the blanched ginger.
3. roast at 350 until you are done with everything else, and they
should be cooked perfectly.
4. boil some red lentils with water enough to cover. add salt and
a tiny bit of curry or cumin. let it simmer covered for a while,
and add water when it starts to reduce.
5. caramelize some onions and set aside
6. while your pan is hot, throw in some whole okra (minus the
stems) and let them saute covered for a few minutes. add a
touch of water to let them steam, and then toss them in the
oven with the carrots. if you played your cards right, the
steaming water in the pan should pull the last of the habanero
residue out so your okra have a tiny bit of spice.
7. when the soup is ready, serve with the onions and some
lemon juice, with veggies on top.
8. add raita if you have the ingredients: plain yogurt, cucumber,
basil or mint, leftover lemon juice

follow this meal up with some dessert!

Habanero gluten-free chocolate chip cookies:

(the chewiest crunchiest gluten free thing I've ever had)

cream together:

1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla extract

mix in a separate bowl:

1/2 c white rice flour
1/4 c sweet rice flour
5/8 c tapioca starch
1/8 c brown rice flour
1/4 t xanthan gum
1/2 t baking soda
1/4 t salt

combine everything

add 1 t warm water and mix.

add chocolate chips and a tiny tiny bit of chopped pepper.

bake at 350 for 11-12 minutes. cookies hold their shape best if you
grease the pan, refrigerate the dough before forming into small balls,
and let cool on the pan.




some updates!

my apologies for not posting, this month has been incredibly fast. jesse
and i went to the east coast for a week and a half, and have both been
working like maniacs since our return.

the summit is up and running! it's a huge sunny space absolutely
saturated with macbook toters. the place looks like an apple commercial.
i did some sketches there yesterday that will be posted when i find my
camera. the staff there are awesome, the cashiers have the gift of gab
like i've never seen before and the bussers hand you clean dishes before
you knew you needed them. i'm getting faster at making drinks and
better at prioritizing them to get them out in the right order. it's really
fun to manage the coffee bar by myself, an exercise in scrutinized
efficiency. or something.

readers cafe is going strong and we just got (another) new boss. I got
myself some dansko clogs to save my feet from destruction (i worked 7
out of the first 8 days i was back) standing on matless floors. things are
on the up and up.

i have a show too! the revolution cafe is hosting my drawings for another
few weeks. it's a similar show to the one at socha, in case you missed that
one. there are a couple new drawings specific to the rev by the request
of the curator. i'd be honored if you stopped by.

finally, jesse taught me everything i needed to know about building bicycle
wheels! i have a shiny new rear wheel (with an axle that actually spins!)
\and a new set of gears. riding up hills just got so much better. i booked it
home last night after a class on how to start your own small food business
in san francisco. inspired and fried, i felt great after time trialing up the
panhandle (and a eating plate of fried plantains).

more to come soon!