|Eye Doc Turned Prep-Chef
You can keep a bottle of vanilla extract going for years. Just keep adding the same liquor. Back in the Prohibition Era, because people started drinking Vanilla Extract as liquor, they diluted it with water by 40%
|The Owner’s Son Teaching Us The Art of Vanilla Bean Production…Another Plan for Adytum
. So if you want the real thing…get some beans, open and scape the seeds down into the liquor of your choosing and drop the beans in- three to a large bottle. Six months later you have The Real Deal! And seriously, what a difference. You can buy directly if you’re ready to try your own and you will not regret it: http://www.hawaiianvanilla.com/
|Sweet Breakfast Quinoa in the Making in My French Apron!
|Beautiful Dinner for Donn and Me: Kale, Chestnuts, Cranberries, Raw Cashews and Cardamom
|Donn’s Dehydrator Kale Chips With a Cashew Creme and Chili Finish- Excellent!
Paleo Pizza Crust – From a Telluride Chef – a Friend of a Friend…
2 cups almond meal
2 eggs – or 2 T ground flax seeds mixed with 6 T water and let it sit a few minutes
3 T olive oil
1/4 tsp baking soda
1 tsp garlic powder
1 1/2 T freshly chopped rosemary (optional)
Preheat oven to 350. Using a spoon mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball. Press it onto a lightly greased pizza pan all the way to the edges making it as thin as possible, and remember to make the hole in the center that Mike taught us was essential to allow the steam to escape. We bake on a pizza stone for 20 minutes, then remove and put the toppings on and put it back in for 20 minutes watching for burning around the crust edges. We brush olive oil on to make the edges more crispy before baking the first time but it is not necessary. Everyone loves this…use oil on your hands if you’re having trouble pressing it out. Without the seasonings it could be used as a tart base for fruits…you may want to add a little sea salt to the dough recipe before baking too.