My Cooking Account

My Cooking Dashboard

Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave.  It gives plain tofu a richness of flavor I hardly thought possible. 
Sourdough CrepesBy Ann GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.
Creme Caramel, FlanBy Ann GaffneyCrème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it's so quick and easy to make!
Flourless Orange Almond CakeBy Ann GaffneyThis deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more?
Easy Seafood GratinBy Ann GaffneyEasy seafood gratin is a slightly updated version of a favorite recipe in the 'soothing' chapter of my James Beard-nominated cookbook.
Whole Wheat Sourdough BreadBy Ann GaffneyHomemade wholewheat sourdough bread is about as delicious and as natural as it gets since you're literally pulling wild yeast out of the air to make it.
Roasted Garlic CauliflowerBy Ann GaffneyRoasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.
Chicken & Potato StewBy Ann GaffneyChicken & Potato Stew is an easy one-pot meal that brings warmth, color, and rich flavor to brighten dreary winter days. Once you have everything in the pot, just leave it to slow cook.
Roasted Sweet and Gold PotatoesBy Ann GaffneyRoasted Sweet and Gold Potatoes has it all! It mixes orange-fleshed sweet potatoes with baby gold and/or red Bliss potatoes
Steamed Green Beans with Roasted TomatoesBy Ann GaffneySteamed Green Beans with Roasted Tomatoes is not only festive to look at, but it is also a yummily healthy upgrade to what some view as a rather boring veggie.
Basic Roasted CauliflowerBy Ann GaffneyTake the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layer
Roasted Winter Squash SaladBy Ann GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.
Basic Roasted Winter SquashBy Ann GaffneyBasic Roasted Winter Squash is the sweetest, tastiest method of cooking of these winter veggie staples. Once cooked, they can be pureed for pies or soups, tossed into salads, turned into pasta sauce or ravioli filling, folded into frittatas ]or simply eaten as side top fish or poultry
Ann’s Paccheri alla GriciaBy Ann GaffneyWhen making Ann's paccheri alla gricia, addling the pasta water to the sauce and then reducing it, adds an amazing amount of flavor and helps the oils in the sauce to emulsify.
Kale Braised with White WineBy Ann GaffneyIt's hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!
My Roasted Brussels SproutsBy Ann GaffneyAdd EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.
Mum’s Spaghetti BologneseBy Ann GaffneyHeat the olive oil in a heavy frying or sauté pan over a medium-high flame. When it starts to ripple, add the diced meat and the bay leaf.
Lemon Pistachio Pound CakeBy Ann Gaffney In a bowl sift together the all-purpose flour, almond flour, baking powder, and salt. Stir in the sugar.
Basic Roasted CauilflowerBy Ann GaffneyAdd the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil.
Sicilian CaponataBy Ann GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats - this will heat up the sheet and speed up the browning of the eggplant.
Honey Roasted FigsBy Ann GaffneyIn the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.
Honeyed Peach TorteBy Ann GaffneyWith a spatula, spoon the cake batter into the prepared tin and gently smooth it towards the sides. It doesn't matter if it doesn't quite reach as the cake will puff up and fill in as it bakes. Take the peach slices and push them into the cake batter until they are all used up.
Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins
Scallion GremolataBy Ann GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.
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