Archive for May, 2010

Strawberries in May; Gluten-Free workshop and cookbook
May 31, 2010

Hello Beautiful Beings!
Here are some delicious recipes with Strawberries from 2 of my vegetarian cookbooks: Going Wild in the Kitchen (2005), and my new cookbook due out this July: Gluten-Free Recipes for the Conscious Cook (July, 2010); and announcements for exciting June cooking classes and my upcoming art show, Water Visions: Impressionistic Nature Photography.

In this blog, you will find out about Gluten-Free Cooking and Baking Workshop at Omega Institute in Rhinebeck, NY along with links, directions and registration information, plus “Grains in the Morning”, which I am teaching in NYC at the Natural Gourmet on June 17th.
Dr Christiane Northrup’s has a new book out, updated and rewritten, Womens Bodies, Womens Wisdom, and also her endorsement of my cookbook, Gluten-Free Recipes for the Conscious Cook (2010) is on my front cover: She says, “Gluten-Free Recipes is a fantastic, easy-to-follow cook book that will open up worlds of healthy eating pleasure.”

Gluten-Free Recipes for the Conscious Cook (2010) will be available July 1st. The wait is almost over.

By Leslie Cerier, The Organic Gourmet

Here is my news, quick and easy, remarkably delicious recipes, and much more!

June 18-20 Hands-ON GUARANTEED TO BE DELICIOUS Gluten-Free Cooking and Baking Workshop: Details and registration info is on
http://www.lesliecerier.com
and Omega Institute Rhinebeck, NY
http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/


My new Art Show: Water Visions: Impressionistic Nature Photography will be exhibited June 5-29 (Please note new start date)
Great Falls Discovery Center and the Art. http://www.greatfallsma.org/ 2 Avenue A., Turners Falls, MA 01376, Ph 413.863.3221

Delicious Opening reception is June 12, 1-3 PM prepared by
Leslie Cerier, The Organic Gourmet

You can also see my artwork and learn about my organic gourmet catering on my website: www.lesliecerier.com

Great Grains in the Morning still has some room on June 17th in New York City at the Natural Gourmet in NYC. Please register soon! https://publicclasses.naturalgourmetinstitute.com/class.html?id=260

And for more information on more of Leslie’s cooking classes, catering, photography, cookbooks, and more, please go to http://www.lesliecerier.com

Strawberries in May in New England!

Never before have strawberries been this good and this early. HMMMMMMMM! Jumbo fragrant roses are in full bloom with daisies, iris’, mint, cilantro, and mesclun mix. Global warming, perhaps!

For your enjoyment, here is a recipe for a quick and easy Strawberry Sauce from Going Wild in the Kitchen.

Strawberry Sauce
It is heavenly on pancakes, waffles, yogurt, and ice cream.

Yield: About 2 1/4 cups

1 quart (4 cups) coarsely chopped fresh or frozen strawberries*
2 tablespoons maple syrup
1 tablespoon arrowroot powder
1 tablespoon cold water
* If using frozen strawberries, add an additional teaspoon of arrowroot and cold water.

1. Place the strawberries and maple syrup in a 1-quart saucepan over medium-low heat. Simmer; stirring occasionally about 5 minutes, or until the strawberries are soft and juicy.
2. In a small bowl, dissolve the arrowroot in the cold water. Add the mixture to the simmering strawberries, and stir for a minute or two until the sauce thickens.
3. Remove from the heat and enjoy hot over pancakes or waffles.
Copyright © 2005 Going Wild in the Kitchen by Leslie Cerier (Square One Publishers). All rights reserved. Used by permission of the publisher and author.

And a delicious preview of

Strawberry Pancakes
From Leslie Cerier’s new cookbook, Gluten-Free Recipes for the Conscious Cook due out this July!

Serves 4 to 6

Full of strawberries, these pancakes are yummy just on their own. Or for a change of pace, try topping them with yogurt. And there’s no reason not to enjoy them like strawberry shortcake, topped with fresh whipped cream and perhaps a few more sliced strawberries.

4 eggs
1 cup apple juice
1/2 cup honey or maple syrup
4 teaspoons vanilla extract
2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2 cups sliced strawberries
Extra-virgin coconut oil, for frying

Whisk the eggs in a large bowl. Stir in the juice, honey, and vanilla. Add the flour, baking powder, and salt and stir until well combined. Gently fold in the strawberries.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make pancakes of whatever size you like. Cook for about 1 1/2 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are golden brown. Serve immediately.

Copyright© 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier with permission of author and publisher (New Harbinger)

Have a joyful spring!
See you soon!
Leslie
http://www.lesliecerier.com

Advertisements

CREATIVE Life of the Organic Gourmet:Radio Interview, Cooking Classes, and Artshow
May 19, 2010

Hello Beautiful Beings!

THIS Tuesday listen to a free broadcast May 25th, 3-4PM EST, Noon PST
on Healthy People Radio. http://ztalkradio.com/
Helene Berk interviews me for an upbeat hour with The Organic
Gourmet: Chef, Environmentalist, Cookbook Author, Photographer,
Educator– my enthusiasm for creating new recipes, preparing menus
from the local and seasonal harvest; gluten-free cooking and baking;
All in Harmony with Nature. Yes, we will celebrate the earth’s
bounty!

June 18-20 Please join me at Omega Institute at their beautiful campus
in Rhinebeck, NY for a hands-on GUARANTEED TO BE DELICIOUS Gluten-Free
Cooking and Baking Workshop: Details and registration info is on
http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/

Join organic gourmet chef, teacher, and author, Leslie Cerier, for an
informative and fun approach to preparing a full spectrum of
gluten-free foods.

This hands-on, gluten-free cooking and baking workshop is perfect for
people with gluten sensitivities; people who cook for those with
gluten sensitivities; and nutritionists, dieticians, and other health
professionals. Beginner and experienced cooks are invited. You learn:

Menu planning for ease of preparation and great taste

Ways to substitute ingredients according to seasons, schedules, moods,
and what’s in your kitchen

Cooking and baking with various sweeteners, oils, and seasonings

The magic of global flavors, using local produce, herbs, and spices

Delectable protein-based side dishes highlighting beans, soy foods,
pasture-fed dairy, nuts, and seeds

Learn to cook like an artist as you master dishes ranging from
appetizers to desserts and breakfasts to one-pot dinners, including
pancakes, porridges, soups, salads, pasta dishes, pilafs, bread,
sushi, and pastries.

And Leslie’s Vegetarian Express May 20th is sold out in New York
City AGAIN!

Great Grains in the Morning still has some room on June 17th in New
York City at the Natural Gourmet in NYC. Please register soon!
http://naturalgourmetinstitute.com/html/registration.html

My new Art show of my New Water Visions: Nature Impressionistic
Photography will be exhibited June 2-29 at the Great Falls Discovery
Center and the Art. http://www.greatfallsma.org/ 2 Avenue A., Turners
Falls, MA 01376, Ph 413.863.3221

Delicious Opening reception is June 12, 1-3 PM prepared by Leslie
Cerier, The Organic Gourmet

You can also see my artwork on my website: http://www.lesliecerier.com

Have a joyful spring!

See you soon!

Leslie

http://www.lesliecerier.com

Christina Pirello reviews Going Wild in the Kitchen by Leslie Cerier
May 11, 2010

“Have you ever found yourself in the kitchen wanting to make
something new and exciting but not knowing where to start? Are you interested in mixing things up? Look no further! Leslie
Cerier’s book, Going Wild in the Kitchen, will easily help you add
more spice to your life!”

http://www.lesliecerier.com

Leslie will take you on a unique ride, introducing a variety of ingredients to make part of your culinary repertoire. In this book you’ ’ll find an informative glossary of these new
ingredients as well as helpful charts categorizing them by season and taste: wild mushrooms, herbs and spices, edible flowers, wild greens and roots, ancient grains, and sea vegetables. Other features of the book include handy guides for cooking grains, soaking beans, mixing and matching recipes, adjusting flavors, and converting measurements. And while many of these ingredients can be found at your local health
food store or farmer’s market, a resources section is available to readers looking to purchase organic ingredients online.
When you cook from this book you will find Leslie’’s recipes to be wildly entertaining to the palate and an indulgence for the senses. Going Wild offers an array of options to flavor every meal of the day! My favorite section detailed ways to turn ordinary oils and vinegars into tasty and aromatic dressings; you and your guests will undoubtedly love them! With over 150 mouth-watering vegetarian recipes that are both imaginative and simple to follow, you will find plenty of opportunities to go wild in your kitchen!

Garlicky Potato Soup with Fresh Nettles
The rich flavor of fresh spring nettles can’t be beat! This is a perfect first-course soup to rejuvenate the senses after a winter of root vegetables. Because fresh nettles have stingers, don’t forget to wear garden gloves when handling them. Fortunately, the stingers melt away when cooked in the soup.

Yield: 4-6 servings

1 tbsp extra virgin olive oil
1 cup coarsely chopped onions
10 cloves garlic, coarsely chopped
8 cups water
8 cups unpeeled potatoes, cut into ¼-inch cubes
2 cups fresh nettle tops
2 tsp sea salt
½ tsp black pepper
1) Heat the oil in a 6-quart stockpot over medium heat. Add the onions and garlic, and
sauté, stirring occasionally for 5 minutes, or until the onions begin to soften and the
ingredients area fragrant. Add the water, potatoes, nettles, salt, and pepper.
2) Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered
for about 20 minutes, or until the potatoes are soft.
3) Carefully ladle some of the soup into a blender until it is half full, and pureé until
smooth. Pour the pureé into a large bowl and continue to blend the remaining soup.*
4) Return the pureed soup to the pot and simmer until heated through. Adjust the
seasonings, if desired.
5) Ladle the hot soup into bowls and serve.
*If you have a immersion blender, you can pureé the cooked soup right in the pot.

Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, © 2005, Square One Publishers, Inc. Used by permission.

Orange-Pear Vinegar
Yield: About 2 ½ cups
3 cups coarsely diced Anjou pears
¼ cup orange zest
2 ¼ cups apple cider vinegar
1) Fill a quart jar with alternating layers of pears and orange zest, and add enough
vinegar to completely cover. Put the cap on the jar, and add a label that includes the
jar’s contents, date prepared, and approximate date the vinegar will be ready (5 or 6
weeks from the preparation date). Store in a kitchen cabinet or another cool, dark place.
2) Give the jar a daily shake for the first few days. If needed, add more vinegar to keep
the pears covered.
3) After 5 or 6 weeks, taste the vinegar. If a stronger flavor is desired, let it steep
another week.
4) When the vinegar is ready, pour it through a fine mesh strainer or cheesecloth into a
bowl, wide-mouth jar, or measuring cup. Before discarding the strained ingredients,
either squeeze them through the cheesecloth or press them gains the strainer with the
back of a spoon to get every last drop of vinegar.
5) Transfer the vinegar to a clear bottle or jar, and label it with the type of vinegar and
date. Store in a cool, dark place, where it will keep for at least a year.
Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, © 2005, Square One Publishers, Inc. Used by permission.

This review appeared in pages 5&6 of the Christina’s latest newsletter, here is the link:
http://christinanewsletter.com/newsletters/2010/christina-may2010.pdf

For more information on cooking classes, catering and personal chef work, cookbooks, and art: please visit: http://www.lesliecerier.com

Hemp seeds decorates a beautiful spring green salad with local greens
May 5, 2010

Spring greens grown in a local green house: spinach, kale, lettuce, arugala, mustard makes an easy salad garnished with chive blossoms, hemp seeds and walnuts. Have a wonderful day full of local feasting!

http://www.lesliecerier.com

Gluten-Free Cooking and Baking Workshop June 18-20
May 3, 2010

Gluten-Free Baking
June 18-20 at Omega Institute in NY, I will teach a gluten-free cooking and baking weekend workshop; My new cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook by Leslie Cerier due July 1st, 2010 is full of delicious and easy to follow recipes for gluten-free whole grains and flours.
Gluten-free cooking and baking is fun and easy and delicious. For more information; please join me at http://www.lesliecerier.com

Amaranth Corn Flatbreads: from Leslie Cerier’s Upcoming cookbook, Gluten-Free Recipes for the Conscious Cook due July 1st.

I look forward to hearing from you. Leslie@lesliecerier.com

Join organic gourmet chef, teacher, and author, Leslie Cerier, for an informative and fun approach to preparing a full spectrum of gluten-free foods.
This hands-on, gluten-free cooking and baking workshop is perfect for people with gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals. Beginner and experienced cooks are invited. You learn:

Menu planning for ease of preparation and great taste
Ways to substitute ingredients according to seasons, schedules, moods, and what’s in your kitchen
Cooking and baking with various sweeteners, oils, and seasonings
The magic of global flavors, using local produce, herbs, and spices
Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds

Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.
Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook and Going Wild in the Kitchen
To register: http://www.lesliecerier.com or http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/