Pesadich Brownies (AKA Gluten-Free Chocolate Cake)

Only four ingredients – this definitely qualifies as food! Here is the original recipe from Rabbi David Booth, followed by my notes from making many, many batches of these.

4 eggs
1 cup sugar
7 oz semi-sweet chocolate / chocolate chips
1 stick butter or margarine.  Continue reading “Pesadich Brownies (AKA Gluten-Free Chocolate Cake)”

Basic Cheese Making Supplies

So you want to make cheese, what are some basic equipment and how do you start?  In a separate post, I’ll describe how to make chevre, but let’s start with the basic supplies.  First, as a cheesemaker for a few years, I’d recommend a few easy things to buy:

  1. Buy Ricki Carroll’s book: Home Cheese Making.
  2. Buy a few muslin cheese cloths (about 24 inches square or larger)
  3. Ricki has a website, New England Cheesemaking where you can find a few basic  Continue reading “Basic Cheese Making Supplies”

Gluten-Free Challah (version 1)

GF challahThis is my standard challah recipe that I make every Friday for Shabbat. After a year or two of experimenting and baking challot that Josh barely tolerated and most of us didn’t touch, I tried a recipe from a bag of Potato Starch (Bob’s Red Mill) that was pretty good. I made a few changes, and eventually it evolved into our regular Friday night fare, and everyone has been happy with it. Later I’ll post the challah I make for the gluten contingent of the family.  Continue reading “Gluten-Free Challah (version 1)”