Gluten Free

Divinely Inspired Tamari Noodles with Kale and Roasted Tomatoes

September 30, 2013 by arfoodie

Well, divinely inspired might be a stretch, but…

My fellow church folk will know what I’m talking about. You know that last five minutes or so of service, when you’re trying really hard to pay attention and hear the last announcements and sing the last song, but your brain just goes LUNCH LUNCH LUNCH?

I kinda went there yesterday.

The noodles awaiting the chicken on the plate.

Here I was, sitting in the choir loft, truly paying attention but also brainstorming what I’d make once I got home. I must be a tad nutrient-deprived, because I was craving kale like a mad woman. Mmmmm, kale…

Before the last note, I had created this very dish in my head.

Just to make it more appealing to my carnivorous husband (and to continue to play with my new OptiGrill), I grilled some plain chicken breasts with it. Well, loaded with olive oil and kosher salt and freshly ground pepper that my husband did for me because I had one raw-chicken-hand and the pepper grinder is a two-handed operation. But still.

Chicken breasts on the OptiGrill. Delish, but I think I’ll take them off a tad earlier next time.

You should make this. Really. Even if you’re not gluten-free.

If you want, you could use soba or buckwheat noodles, or even plain old fettuccine.

Tamari noodles and kale and a gratuitous slab of chicken.

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Divinely Inspired Tamari Noodles with Kale and Roasted Tomatoes
Serves 4-6

4 oz. glass noodles (often labeled Pad Thai, rice stick or rice noodles)
1 T. gluten-free tamari or soy sauce
3 cloves garlic, minced
3 T. olive oil, divided
1 head kale, greens stripped from stalks and torn into bite size pieces, washed
1 tsp. apple cider vinegar
1/4 tsp. freshly grated nutmeg
1/2 c. vegetable or chicken broth
8 oz. grape or cherry tomatoes, halved
kosher salt and freshly ground black pepper
Toasted sesame seeds or crushed chia or flax seeds (optional, which means I ran out of time)

Turn on your oven to broil (500 degrees or so, a slower broil, if it gives you the option) so it’s ready for the tomatoes later.

Boil the noodles in salted water until al dente just as you would with regular pasta. (You may have to break them up a bit before putting them in the pan…do this inside a plastic bag to avoid shooting shards everywhere!) Drain and immediately place in a bowl or back in the pot and toss with tamari/soy while still hot. Cover the container while you work on other stuff.

In a large, high-sided sauté pan, heat one tablespoon of the olive oil over medium heat. Add the minced garlic and heat until the garlic is fragrant, no more than a minute or so. Add the kale pieces right on top of the garlic. Don’t worry about drying the kale; the water will help wilt it with steam. And also don’t freak out if it towers higher than your pan; it will cook down quickly. Stir and turn the greens occasionally to help them cook evenly and to move the garlic around so it won’t burn.

When the kale is wilted but not completely soft and turns a bright green (or sooner if the garlic starts to burn), add the broth and stir a bit. Add the vinegar and nutmeg, plus a sprinkle of kosher salt to soften things up, stir again, cover the pan. Turn down the heat to low.

On a sheet pan, toss the halved tomatoes with the remaining olive oil, along with a good sprinkling of kosher salt and freshly ground pepper. Place in the broiler for 5-10 minutes, depending on your oven and the rack’s proximity to the element. Just keep an eye on it, will ya?

Use this 5-10 minutes to deal with other parts of the meal (such as the chicken), get your kids off their butts to prepare their own drinks, or generally look busy in the kitchen until it’s time to plate this up.

When the tomatoes are slightly browned, blistered and awesome, remove from the oven.

Place the tamari noodles right into the pan with the kale, which should be gloriously wilted by now. Add a bit more broth to loosen up the noodles if they stick together. Turn the heat back up a bit, toss the stuff together. Add the tomatoes. Taste. Season as needed.

Put it on the plate, sprinkle on the seeds if you had more time to deal than I did, and feel like a bohemian kale-eating rock star. Or hungry choir girl.

Either way.

An Indian Food Four-Hour Feast

August 30, 2013 by arfoodie

My finished, overloaded plate with all the goodies.

My sweet friend Meenakshi had a few friends over a few days ago for a cooking party. There was no big theme or reason, just a few hours of kitchen bliss.

No, really, we cooked for like four hours. It was amazing.

Meena, as she lets me call her now, invited me and the kids (although I left the little one at home; you’re welcome). School was just starting, and this would be a welcome distraction for my daughter, who was a little nervous about starting middle school. Plus, she kinda rocks in the kitchen, and this was no different.

Big Kid pouring the chilla, or savory pancakes

My Big Kid pouring out the chilla, or savory pancakes, onto the griddle.

The other guests included Meena’s lovely daughter-in-law, another blogger I hadn’t met, and a new instructor for Pulaski Tech’s newly-expanded culinary school I had only met in passing.

Our new group of friends gathered around to plate up our finished dishes.

We were such the diverse group — different nationalities, religious beliefs and cultural traditions — and honestly, that’s what made it so awesome. In a world where people tend to yell to each other what they should be, we were able to cook and eat together, sharing things that were important to us.

For Meena, probably the most important sentiment shared was the food itself. Not only did the food reflect her own heritage, it screamed her own personal ethic: cook at home. Whether it’s baked chicken or baba ghanoush, make it yourself. Your body will thank you.

And no, it doesn’t usually take four hours. We just enjoyed the process that much!

I’ll share a recipe or two from our dinner soon. For now, feast on the images and let me know in the comments below what a home-cooked meal means to you.

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Doing the Funky Ophelia: Cheese Soufflé for #VirtualDinnerParty

August 15, 2013 by arfoodie

Funky Ophelia cheese soufflé with poached pears, toasted walnuts, honey and basil.

NOTE: Don’t miss the giveaway! Click the link way down below the article to enter.

It sounds like a crazy wedding dance, but Funky Ophelia is what I’m calling the cheese soufflé we’ll share for today’s side dish course of the Southern Summer Nights Virtual Dinner Party. I’m glad you came by! If you’re new to these parts, I hope you’ll subscribe (see right column), follow me on Twitter and “like” the blog page on Facebook.

The cheese we’re using today, called Ophelia, is by Kent Walker Artisan Cheese (see previous post). It’s a really funky washed-rind variation of feta. Reaaaally funky. In fact, I wondered how it was going to go up until the last minute and first bite. In case you’re wondering, the final flavor is amazing, mellowed by the magic of béchamel and egg whites. Kent, you were right; the Ophelia nailed it.

Kent Walker’s Ophelia cheese, before I washed off the super-funky rind. Wow.

I was going to use a more traditional Maytag blue, but I decided to find an Arkansas product instead. The result, I hope, celebrates the often surprising culinary wealth that our state provides. Pull up a chair and dive in!

Want to make some of your own when you get back home? Just pick up some Ophelia (or his white cheddar, if you’re scurred) at one of Kent’s retail partners, or at his own upcoming retail location, and follow along.

Poorly lit walnut coating in the ramekin, awaiting the soufflé filling.

First, preheat the oven to 375 degrees and prepare the coating for four small ramekins. I had a mishmash collection of different ramekins, including some squatty brûlée ones, which turned out to be my favorite.

Being gluten-free and all, I chose finely ground walnuts as the base rather than bread crumbs (about a 1/2 cup), adding a couple tablespoons of parmesan and a dash or two of cayenne for added flavor. And of course, I used my Microplane grater to create those snowy wisps of fresh parm. Brush the inside of each ramekin with melted butter, and place a handful of the mixture inside. Turn the ramekin until it’s well coated, then pour out the excess into the next buttered ramekin. Wipe any excess from the rim.

I put a handful of whole walnuts on a sheet pan in the oven to toast while working on the next step. Miraculously, I didn’t burn them. I think it’s a first. Remove them from the oven when just fragrant, about six minutes, and hold them for the garnish.

Pears poaching in apple juice, honey, lemon and peppercorns.

Next, I poached some pear slices for the garnish. Peel one Bosc pear and cut it into slices, being sure to trim out any tough core or seeds. In a small saucepan, cover the pear slices with about a cup of apple juice, a tablespoon of honey, a splash of lemon juice and a few whole peppercorns. Bring to a boil and reduce the heat, letting the pear soften while you work on the soufflé.

Know how to make a béchamel? Because that’s next. It’s the base of many great dishes, from soups to macaroni and cheese. For this, just heat three tablespoons of butter (the real thing, please) and three tablespoons of flour, my gluten-free blend in this case, in a medium pot over moderate heat. Whisk a couple minutes until it becomes a solid paste, cooked through but not browned. All at once, add a cup of whole milk (or in my emergency case, heavy cream…I worried, but it worked) and whisk like crazy. Add more if it’s really thick.

Whisk in about two ounces of the Ophelia, crumbled finely (or shredded cheddar, if you chickened out), until it’s mostly melted. A few lumps are okay. Remove from the heat and add salt and pepper to taste; it can take a good amount of salt, but taste as you go. Grate in a bit of fresh nutmeg, again with a Microplane.

Wait, what? You’ve never grated fresh nutmeg? It’s pretty much life-changing. Microplane even makes a special little grater that’s perfect for it. I have one…somewhere. For now, this.

A well-loved nutmeg nut gets another hit from the Microplane grater.

Separate the yolks and whites of four eggs, putting the yolks in a small bowl and the whites in the work bowl of your stand mixer or in a large bowl for an electric mixer. Be sure the bowl is clean, as the whites may not firm up otherwise. I used eggs from my niece’s yard chickens. You wouldn’t believe the difference. If you have access to free-range chickens, whether from family or the farmers’ market, it will give this recipe a richer flavor (the yolks) and greater height (the whites).

Put a bit of the warm sauce (now technically a Mornay) into the yolks, whisk them like crazy, then whisk them back into the pot of sauce. This process is called tempering, keeping the yolks from scrambling when they hit the sauce.

These egg whites could hold up the Empire State Building. Fresh eggs for the win!

Using a stand or electric mixer, whip the egg whites until they are very stiff. If you like, you can add a dash of cream of tartar before whipping to make the end product more stable. When done, take a good spoonful of the whipped whites and stir them thoroughly into the sauce. Here, it’s okay to deflate them. The rest of the whites, not so much.

Here’s where you have to be very careful not to stir, but to fold. Plop the remaining egg whites on top of the sauce, and using a rubber spatula, carefully turn the sauce up and over the whites again and again. Get it mostly combined, but don’t overdo it — the more you mix, the less it will rise. A few white clumps are totally okay.

At this point, you better have your ducks in a row. (And of course, this is where World War III broke out between the kids. I had to let it go.) Oven ready. Prepared ramekins on a sheet pan ready.

Fill the ramekins. Load the oven. Hold your breath.

The soufflés begin their rise to stardom in the oven.

Now really, I’m making it sound difficult, and it’s really not. But soufflés are known to be persnickety, and they’re gonna fall pretty soon after coming out of the oven no matter what. Don’t tempt fate by slamming the oven door or doing cardio in the kitchen.

While the soufflés bake, prepare your garnish. Remove the pears from the liquid, discard the peppercorns, then turn up the heat to reduce the liquid to a syrup. Pour this back over the pears. Garnish your presentation plate with the pears and toasted walnuts, hitting them with a bit of cracked pepper if you wish. If you’re really feeling industrious, chiffonade some basil or mint (remarkably, either one works).

The instant the soufflés are done (about 15 minutes for a standard ramekin, slightly browned and not wet looking in the middle), remove one VERY carefully without touching the soufflé and place it on your presentation plate. I used a combination of metal and rubber spatulas, one to scoot under and one to grab. Quickly garnish with honey and basil or mint.

Funky Ophelia cheese soufflé in the brûlée ramekin. I like the way it turned out.

Serve immediately to your amazed guests.

Excuse me, but I’m gonna take a nap now. Y’all can see yourselves out, right?

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GIVEAWAY!!

You know I was kidding about seeing yourself out, right? You just can’t go until you get yourself a chance for a prize.

Please click here to enter our drawing for a HUGE prize pack including $85 of product from Microplane and a $75 all-Arkansas gift basket from Argenta Market! Like I’ve said before, I adore both of these companies (in fact, I’ve wanted to do a giveaway with Microplane for ages!) and would say so whether or not they let us give stuff away. All opinions are my own.

Remember, visit each #VirtualDinnerParty blogger on her highlighted day for more chances to enter.

Fancy Pants Foodie Does Disney, Part One: The Disney Way

June 30, 2013 by arfoodie

Amazing, totally gluten-free sushi from Tokyo Dining in Epcot’s Japan, complete with GF soy sauce.

I started out on our recent family trip to Disney World with a little bit of trepidation.

I’ve been able to almost completely eliminate the less-than-lovely symptoms that come with my gluten intolerance by cooking most everything myself, so travel can be sketchy at best. I’ll go over the getting-there parts another time (basically, bring food with you and know what restaurants are safe[r than others]).

But oh my holy goodness, let me tell you this: If you have an allergy, sensitivity or other food-related issue, Disney has you covered. I’ve never experienced anything like it. It’s a gold standard that has changed my view of foodservice completely.

For the unwashed, there are two types of foodservice on Disney property, counter service and table service. As outlined here on Disney’s own site, many counter service operations offer gluten-free options, and nearly every table service restaurant can take care of you in above-and-beyond fashion.

In either style establishment, mention “gluten-free” or “allergy” and they immediately summon a manager or chef, who reviews your options with you. And unlike the typical real-world restaurant, they seem genuinely happy to do so, taking plenty of time to ask and answer questions.

After one such conversation with the manager at Tokyo Dining in Epcot’s Japan, I told him I was amazed at the level of service offered to those with special dietary needs. He said it was simply part of the way they did things, and it freed him up to make people happy. He added that if he went on to another restaurant on the “outside,” he would carry that attitude with him.

It’s not just about allergies and such, either. Any question, comment, side-eye, request for directions to the nearest ice cream/restroom/roller coaster is met with enthusiasm and grace by every single Disney employee, or “cast member,” as they are called. In Epcot, this is particularly amazing because Disney trainers must deal with all the customs of their cast from all over this planet. Y’all, EVERY FOR-REAL FRENCH PERSON in “France” was endearing and affable. That’s Disney magic right there.

Is the customer always right? Of course not. But, in a hospitality situation, we can always make them feel awesome for being with us. In a nutshell, that’s what I learned.

I’ll outline my own experiences in a couple more posts, so stay tuned.

Tacos with Heirloom Tomato Beef, Coriander Rice and Avocado

May 14, 2013 by arfoodie

Finished tacos, poorly lit, shortly before rapid consumption.

Sometimes the vague idea of dinner presents itself, without a clear inclination of what it wants to be when it grows up. I like those times, because it usually ends up like an episode of Chopped.

Tonight, I wanted something sort of Mexican, but not spicy Tex-Mex. Strict adherence to cultural accuracy not required.

The basket: An avocado. An heirloom tomato. A large package of corn tortillas. A pound of ground beef.

Go.

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Appetizer:

The baked tortilla chips were dusted with kosher salt and a tiny sprinkling of garlic powder and pepper.

Baked tortilla chips from the Cooking Matters workbook.

When I have taught this class in the evenings, we started one of the sessions with these chips and a bean dip that was also listed in the workbook.

Tonight, I had intended to make guacamole but only had the one avocado. Kept simple, that little green orb could reach higher levels of greatness in the main course.

For the chips, store-bought salsa it was.

Want to make some of these chips? No recipe to it, really. Just cut some tortillas (corn or flour if not GF) into triangles. Spray a baking sheet with cooking spray and place the triangles on the tray. Spray the tops of the triangles and sprinkle with salt — not too much! — and any other seasonings you might like to use. Bake at 425 degrees for 8-10 minutes or until just turning brown here and there. Let sit for a few minutes before eating to let them crisp up.

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Main course:

I couldn’t really figure out what to call this, so I just added ingredient names together until it sounded as delicious as it was. How about Tacos with Heirloom Tomato Beef, Coriander Rice and Avocado? Sure, sounds good.

And be sure to capitalize all the words; that makes it even better.

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Tacos with Heirloom Tomato Beef, Coriander Rice and Avocado
Serves 4

8 corn tortillas
Pure lard (non-hydrogenated) or cooking spray

For the rice:

1 c. brown rice
2 1/2 c. chicken stock
1/2 tsp. salt
1/2 tsp. ground coriander seed
1/4 tsp. dried oregano
1/4 tsp. cumin
4 T. chopped fresh cilantro or Italian parsley

For the beef:

1 lb. ground beef
1 clove garlic, minced or pressed
1/2 c. tomato sauce
3/4 of a large heirloom tomato, diced
1/2 tsp. cumin
1 tsp. chili powder
Salt to taste
1 tsp. cornstarch

For garnish:

One firm avocado
One lime
1/4 of the heirloom tomato, sliced
More cilantro or parsley (opt.)

In a medium pot, combine all ingredients for the rice except the fresh cilantro or parsley. Bring to a boil then cover and reduce the heat to the lowest setting. Brown rice takes about an hour to cook, so start this first. When the rice is done (probably after you’ve completed the other steps), fluff with a fork and fold in the fresh herb. Cover and keep warm.

Over high heat in a heavy-bottom skilled or pot (I used a Dutch oven), brown the ground beef. Add the garlic when the beef is almost done. When the beef is cooked through and the garlic is fragrant, drain fat and return to medium heat. Add the tomato sauce and cook until slightly darkened. Stir in the diced heirloom tomatoes and cook for about 3 minutes. Stir in the cumin, chili powder and salt.

Place the cornstarch in a small bowl or mug and add a couple tablespoons of cold water. Add an ice cube if it’s not very cold. Stir a bit until dissolved, remove the ice cube and pour the slurry into the beef mixture. Stir over heat until thickened. Cover and keep warm.

Using a sharp knife, cut the avocado lengthwise in half, cutting around the large seed in the middle. Using a butter knife, cut slices completely through each half with the skin still intact. With a large spoon, lift the slices out into a bowl. Repeat with the other half. Squeeze the juice of half the lime onto the slices and toss.

In a heavy cast iron skillet or griddle, heat a very small amount of lard until melted and hot, or spray with cooking spray. Heat corn tortillas (one at a time in the skillet; more if using a griddle and its size allows) until small brown spots appear. Flip and cook on the other side.

When the tortillas are ready, you can assemble the tacos. Spoon a bit of the meat mixture and then the rice into each taco. Top with an avocado slice and a slice of tomato. Squeeze a bit of lime juice on top or serve with lime wedges. If you like, garnish with more cilantro or parsley.

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ERR NRR TERNADERS (I mean, gluten-free sugar cookies)

April 10, 2013 by arfoodie

Gluten free sugar cookie I made in the midst of the oncoming storm. Bring it on.

It’s about to throw down a storm tonight, or so they say.

Sure, in the back of my mind, I’m worried about it. I’m not a fan of weather when it’s outside of 80-90, still and sunny. But I also spent a good bit of the late afternoon working on some gluten-free sugar cookies with the boy, and they are darn tasty.

I used Alton Brown’s recipe (swapping GF flour for AP, of course), but from his book, not online. The online one will work fine, but know that the book has weight measures, if you’re more into that.

My favorite GF flour is Cup 4 Cup, but it’s rather expensive, and I’m out. The Arkansas Democrat-Gazette recently ran a recipe to replicate it, reportedly “slightly adapted” (meaning they swiped it) from Gluten Free on a Shoestring. I had potato flakes rather than potato starch, and knowing it wasn’t the same thing, I tried it anyway. It was DELISH.

Mix, bake, outline, flood, hide in closet.

It was the first time I did the outline-and-flood technique, and for a newbie, it wasn’t half bad. It may be my imagination, but my royal icing seems to smell a little eggy from my stovetop pasteurization process. So, don’t do that; just use pasteurized eggs or boxed egg whites.

I’m pretty sure they’ll still eat. At least, I think so, after eating three or four of them.

This went to my head just a little.

Hunker down and carry on.

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Gluten-Free Faked-Out Cup 4 Cup
(slightly adapted from Arkansas Democrat-Gazette’s slightly-adapted-from Gluten Free on a Shoestring recipe)
(this is rather tongue-in-cheek if you’re not catching on)
(don’t copy recipes, okay? okay, just this once…)

60 g. milk powder, buzzed in a food processor until fine
180 g. white rice flour
145 g. cornstarch
85 g. tapioca starch
80 g. brown rice flour
20 g. potato flakes, buzzed in a food processor (original recipe is potato flour, same amount)
10 g. xanthan gum

Mix all the ingredients with a wire whisk and store in an airtight container. Makes just over 4 cups or so.

Standby for super-cute overshare kid photos.

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My Favorite Pasta Salad

March 28, 2013 by arfoodie

Hearts of Palm Sunday Pasta Salad, also featuring artichoke hearts and roasted bell pepper.

First a side note: Sorry to spam y’all with two Food Blogger Bake Sale posts in a row, especially email subscribers. I had tried to make that second one a private one for media use, and I couldn’t make it work that way. Anywho, share it with your favorite media/internal comm person!

My personal Facebook friends got a chuckle (or eye roll) at this photo I posted on Facebook earlier this week, Hearts of Palm Sunday Pasta Salad.

I know, hardy har.

I just love pasta salad, and I thought I’d be clever and add hearts of palm for Palm Sunday. Problem is, I’m the only one in the house who will eat those, or the artichoke hearts that were also included. I’m enjoying it for lunch all week, since I use it even for picnics, using different baskets that are perfect for picnics on the weekends.

While this dish was a little silly, it’s a spin on my family-friendlier pasta salad that I make pretty often. These days I have to use gluten-free pasta, and the only one for the job is Le Veneziane penne. (You can order it from Amazon, not me, at the link.) It’s made of corn, as are many gluten-free pastas. But the difference is an emulsifier made of flax seeds, which adds stability and texture that most GF pasta lacks.

Besides, it’s made in Italy, where there is a surprisingly high incidence of celiac disease. You think they’re gonna mess around with crappy pasta, gluten free or otherwise? I think not.

Anyway, here’s the basic recipe. It can be used with or without gluten-free pasta or hearts of palm. 😉 It could be a nice, light addition to your Easter table this Sunday!

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Fancy Pants Pasta Salad
Serves 6

8 oz. penne pasta
1/4 c. roasted red bell pepper, cut into small pieces
1/2 c. olives, any type, sliced or halved
1/4 c. Italian or Caesar dressing of your choice, or homemade
1/4 c. freshly grated parmesan or similar hard Italian cheese
1 tsp. dry basil
1 tsp. dry parsley
1-14 oz. can marinated artichoke hearts, quartered (opt.)
1-14 oz. can hearts of palm, sliced if whole (opt.)
8 oz. cooked chicken pieces (opt.)
Kosher or sea salt
Freshly ground black pepper

Cook the pasta in plenty of salted water until al dente. Drain in a colander and rinse well with cool water to stop the cooking process, but do not completely chill the pasta.

Gently fold all ingredients except the salt and pepper together. The warm pasta will absorb some of the dressing. If you’re not serving it immediately, put it in the fridge for a little while. (It’s fine to serve warm, too.) When you’re ready to eat, test and re-season with salt and pepper to taste.

Adventures in Grilled Cheese: Avocado with Roasted Bell Pepper

March 24, 2013 by arfoodie

You can come over and have one, but the mood lighting costs extra.

Grilled cheese sandwiches are one of the simple pleasures of life; this we know. Gluten free-ness adds a slight degree of difficulty, but only in convenience.

Being gluten-free for over a year now, I eat a lot fewer bread products, just because of the hassle of keeping GF bread around. But I do occasionally indulge in a loaf from Dempsey Bakery, or more recently (to avoid sweet temptation during Lent), a frozen yet delicious loaf from Rudi’s.

Recently, I threw together this beauty. I made the usual grilled cheese, using real butter in a cast iron skillet. But, in addition to some nice slices of cheddar, I threw in some roasted red bell pepper slices (Mezzetta is my favorite if I’m not making them myself) and — hold your breath — avocado slices.

In a word: Yum.

I wasn’t sure if I’d like the avocado, but it added a sweet/savory creaminess that was lovely. You should give this a try, what with all the fresh avocados available right now.

In an effort to blog more often and return to my roots of blogging meals, I’ll be sharing little things like this more often. If you see something I’ve posted on Facebook and want to see more, just let me know.

Valentine’s Gifts for Foodies — Salted Caramels from Sweet Love Bakes

February 5, 2013 by arfoodie

In November, I finally made good on a several-month threat to haunt fellow ad-agency-escapee Kelli Marks for a day at her adorable Little Rock bakeshop, Sweet Love Bakes.

For most of a day, I followed her around and made stuff. Or, I at least watched her make stuff. She did let me at a few things, like the French macarons (not to be confused with American coconut macaroons) and some of her famous red-velvet cupcakes. I also totally messed up some fondant figurines I attempted to make for a gingerbread house competition she was entering.

While I’ll dish more of my experience in a writeup on my Stage Project page (hey, get off me, I’ve been busy!), I wanted to tell you about something. Something really sexy, melty, sweet and salty. Something incredibly appropriate for your Valentine, I promise.

Salted. Caramels.

OMG.

Because I have to be gluten-free, there wasn’t much at the bakeshop I could sample for myself. On the day I hung out, I bought a handful of the two things I could have: the aforementioned macarons (made with almond flour, if you didn’t know), and the caramels. The macarons were delicious, especially the pink champagne flavor. They are a lovely, rich pink color that’s perfect for a Valentine’s gift. Get some of those, too, in a lovely pink gift box.

Did I mention the caramels?

I’m out of control.

They have just enough structure to unwrap them and get them to your mouth, and yet they have a bit of chew. One or two chews in, they start to melt into a salty-sweet pool of awesome on your tongue. If you enjoy an even more toothsome bite, you can put them in the fridge.

They don’t stick to your teeth. How does she do that?

While you chew the caramel, your teeth crunch against tiny pieces of sea salt, which, as any good foodie knows, magnifies the flavors of anything and pairs surprisingly well with sugar. Take proper care of your teeth after such meals, visit https://www.maestrosmiles.com/ for it. Flecks of vanilla bean add a fresh, floral touch. Sweet Love also offers caramels in honey/almond and coffee varieties. I can’t seem to get past the awesome of the original.

*shiver*

Okay, I’m done now.

Go by Sweet Love Bakes and get a cute little pink box full of them. At just 50 cents each, they’re incredibly affordable, so load up. You might have her tape it shut, lest you are tempted to eat them all before that sweet gifting moment.

Loblolly Creamery: Spooning at the Green Corner Store

January 19, 2013 by arfoodie

Visitors got to chime in on Loblolly’s new flavors in a tasting party today.

I went to a spooning party this afternoon, and my husband wasn’t even there.

To clarify: Loblolly Creamery, which operates out of the Green Corner Store on Main Street in Little Rock, had a Spooning Party today, where visitors got to try several new flavors they’re testing and rate them on qualities such as taste, texture and body.

The fun and funky Loblolly folks just graduated from the Penn State University Ice Cream Short Course, which is apparently a lot more fun than it even sounds, despite this rather dry web page. One of the ideas they learned is how to do a tasting party, so they did just that today.

I took my daughter and her friend, and we came packing with our very own spoons, as encouraged in Loblolly’s ads for the event. We tried dainty little cups of Better than Ever Milk Chocolate, New & Improved Buttermilk, Banoffee (banana with toffee bites), Cherry & Gin Sorbet, Black Sesame Coconut (vegan) and Frappe (a light coffee flavor).

Everything, of course, was fabulous, as I knew it would be. I’d heard quite a bit about Loblolly recently from fellow blogger Michael Roberts (Arkansas Foodies and Eat Arkansas), and I’d had a small bit of their wares over at Argenta Market and at the Green Corner Store during the recent Cornbread Festival. But it was especially nice to be a part of the process, helping them tweak and choose flavors to be sold in the future.

Before we left, the girls got full scoops of the Frappe flavor, and I helped myself to a (gluten free!) pumpkin spice sandwich with some of the New & Improved Buttermilk inside. I described the smooth tanginess of the ice cream to my daughter’s friend as a “slap in yo face!”

The spooning event will continue today until 4 p.m., so if you get a chance, run by. If not, you’re sure to see some of these flavors in the near future churning out of the Loblolly Creamery. (I know, I couldn’t resist…)