Lets celebrate the new year and enjoy some gluten free treats and champagne!
DaVinci's
January 22, 2009
5:00-8:00 p.m.
Visit my Facebook page for daily updates and further information
(and pictures of my gorgeous grandbaby!)
Tuesday, January 6, 2009
Tuesday, December 30, 2008
Guess what?
Romio's Pizza in Totem Lake is now carrying our gluten free products!
Visit them on-line at : http://www.romiostotemlake.com
Remember, Romio's in Greenwood is still serving gluten free as well. Enjoy!
Happy New Year!!!
Friday, December 19, 2008
Holidays are here!
It's time to get your last minute orders in so that you can enjoy some gluten free goodies to enjoy with your holiday meals. Remember that we are closing early on the 24th at 3:00.
Also, a reminder! We are serving breakfast and lunch foods, including soups, until 2:00 p.m. every day now. Come visit!
Don't forget your cookies for Santa!
Wednesday, December 10, 2008
Enjoy some music, dancing and gluten free dessert!
CUBAN MUSIC CONCERT / DANCE PARTY
Please join us for a festive holiday party full of live Cuban music. The evening begins with a concert (Charanga Danzon) in the elegant living room of the Rainier Chapter House, followed by dancing to live music (Grupo Ashe) in the upstairs ballroom. Dessert buffet- including gluten free deserts from Da Vinci's, coffee and tea included in ticket price.
Who: Charanga Danzon and Grupo Ashe (Concert / Dance Party)
When: Friday, December 19, 2008, (7:30 p.m. / 9:30 p.m.)
Where: Rainier Chapter of the D.A.R.800 Roy Street (Capitol Hill), Seattle
Three types of tickets available: Concert+desserts, Dance+desserts,Concert+Dance+desserts. Hope to see you there! All ages welcome!
Monday, December 8, 2008
Gluten Free Appetizers
I love making appetizers for parties but do not like labor intensive appetizers or for that fact anything laborious in the kitchen. So you will find my recipes simple but delicious. Let me know how these turned out for you and your company. In the future I will post pictures for you to drool over. Let me know what kinds of recipes you might like on here, I can convert any recipe.
Appetizers:
Savory Herb Cheese Puffs
1 cup water
1/2 cup unsalted butter
1 teas salt
3/4 cup rice flour
1/4 cup tapioca starch
3/4 cup Gruyere, Swiss or Jarlsberg cheese
1/2 teas pepper
1 tab of your favorite chopped fresh herbs
Preheat over to 400. Line a baking sheet or grease the baking sheet.
Bring water, butter and salt to boil in a 2 qt. size pan. Add the flour all at once and mix with a wooden spoon until it forms a mass, cook for about 1 more min and transfer to a kitchen aid or mixer of your choice with a paddle attachment, cool mixture for a couple of mins. Start mixer and add one egg at a time otherwise the eggs will be flung all over the kitchen, LOL!!! Mix until fully incorporated and add the rest of ingredients till combined. You can transfer dough to a piping bag with a tip or you can use a tablespoon to make round mounds about an inch apart on the cookie sheet. Bake for about 20 to 25 mins puffy golden brown. You can serve warm or at room temperature.
Polish Sausage Pastry Bites
2 cups rice flour
1/2 cup tapioca starch
1 teas xanthan gum
6 oz. cream cheese room temp
8 oz. butter room temp
1 egg
and a little milk to hold all of it together.
1 egg beaten for egg wash
Your favorite Polish Sausage
I just putt all ingredients into a mixer and mix till combined with a little bit of milk.
Chill dough for about 30 mins. Roll dough out with rice flour about 1/4 in thick into about 4 to 5 in strips. Wrap the dough around the sausage (the dough repairs well if it breaks) and place seem side down on cookie sheet that has been greased and use a pastry brush with extra egg and coat the pastry all over. Bake at 350 for about 25 mins. Take out and cool, cut up into bite size pieces and serve with your favorite sauce like honey dijon. (equal amounts dijon and honey and mix)
My Favorite Dip For Veggies
2 cups of gluten free mayonnaise
2 tab apple cider vinegar (I have tried other vinegars and the taste is different)
1 large bunch of cilantro washed
6 cloves of garlic
1/2 teas pepper
Put all ingredients into a food processor and blend till it looks a pretty green and then you can taste to see if it needs salt depending on the kind of mayonnaise you used. I usually make my own mayonnaise but we won't get into that right now, we need to save you time.
Appetizers:
Savory Herb Cheese Puffs
1 cup water
1/2 cup unsalted butter
1 teas salt
3/4 cup rice flour
1/4 cup tapioca starch
3/4 cup Gruyere, Swiss or Jarlsberg cheese
1/2 teas pepper
1 tab of your favorite chopped fresh herbs
Preheat over to 400. Line a baking sheet or grease the baking sheet.
Bring water, butter and salt to boil in a 2 qt. size pan. Add the flour all at once and mix with a wooden spoon until it forms a mass, cook for about 1 more min and transfer to a kitchen aid or mixer of your choice with a paddle attachment, cool mixture for a couple of mins. Start mixer and add one egg at a time otherwise the eggs will be flung all over the kitchen, LOL!!! Mix until fully incorporated and add the rest of ingredients till combined. You can transfer dough to a piping bag with a tip or you can use a tablespoon to make round mounds about an inch apart on the cookie sheet. Bake for about 20 to 25 mins puffy golden brown. You can serve warm or at room temperature.
Polish Sausage Pastry Bites
2 cups rice flour
1/2 cup tapioca starch
1 teas xanthan gum
6 oz. cream cheese room temp
8 oz. butter room temp
1 egg
and a little milk to hold all of it together.
1 egg beaten for egg wash
Your favorite Polish Sausage
I just putt all ingredients into a mixer and mix till combined with a little bit of milk.
Chill dough for about 30 mins. Roll dough out with rice flour about 1/4 in thick into about 4 to 5 in strips. Wrap the dough around the sausage (the dough repairs well if it breaks) and place seem side down on cookie sheet that has been greased and use a pastry brush with extra egg and coat the pastry all over. Bake at 350 for about 25 mins. Take out and cool, cut up into bite size pieces and serve with your favorite sauce like honey dijon. (equal amounts dijon and honey and mix)
My Favorite Dip For Veggies
2 cups of gluten free mayonnaise
2 tab apple cider vinegar (I have tried other vinegars and the taste is different)
1 large bunch of cilantro washed
6 cloves of garlic
1/2 teas pepper
Put all ingredients into a food processor and blend till it looks a pretty green and then you can taste to see if it needs salt depending on the kind of mayonnaise you used. I usually make my own mayonnaise but we won't get into that right now, we need to save you time.
Thursday, December 4, 2008
20 days 'til Santa comes!
Can you believe that the holiday season is already here? Are you ready?
Da Vinci's can help. We have a complete menu of goodies and appetizers that you can order as well as a class for the kiddies to enjoy some cookie making.
Da Vinci's can help. We have a complete menu of goodies and appetizers that you can order as well as a class for the kiddies to enjoy some cookie making.
Mark your calendars! December 10!
This month is Cookie Exchange: Bring enough of your favorite Holiday cookies or small dessert wrapped in separate bags. Most likely there will be about 15 to 20 people. (Please let me know if you plan to attend so that I can let everyone know the right amount to bring. )
I have a special guest for all the little ones, my 7 1/2 yr old will teach your little ones how to make sugar cookies. Please bring you favorite cookie cutters and rolling pin. We will start at 7 p.m. with the children's cookies.
Holiday Menu- Order soon!!
Below is the menu for you to use to plan your holiday meals and parties. Please call us at 206-782-5735 to order, or e-mail us at wheatlessinseattle@yahoo.com. Orders need to be in by December 22 and we will be closing at 3:00 p.m. on the 24th.
Appetizers:
Spinach Artichoke Dip 12 oz.. 4.99
SFSweet Potato, Roasted Garlic and Caramelized Onion Dip 12 oz. 4.99 Vegan, SF
Pesto Cheesecake 6” 15.00 SF
Roasted Cauliflower and Toasted Sunflower Seed Dip 12 oz. 4.99 Vegan, SF
Crackers 8 oz. 3.99 Vegan
Breads:
Christmas Fruit and Cardamom Loaf 1 ½ # 7.95 DF
Challah 1 ½ # 7.95 DF
Sweet Potato, Rosemary and Pecan French Bread 1 ½ # 7.95 DF,SF
Lemon Thyme Dinner Rolls 6pk 5.95 DF
Breakfast Pastries:
Candied Ginger Scones 6 for 14.95
Gingerbread Loaf 5.95 DF, SF
Pumpkin Raisin Cinnamon Rolls with Orange Glaze 6 3 oz for 12.00DF
Kringle (flaky pastry with custard, raisins and almond paste) 1 ½ # 12.00
Doughs:
Gingersnap Cookie Dough 1 # 6.95 DF
Sugar Cookie Dough 1 # 6.95 DF
Pie Dough 2 shells 7.95 Vegan
Desserts:
Rum Eggnog Cheesecake 7” x 2” 18.00 10”x4” 48.00 SF
Gingersnap Marscapone Pumpkin Pie 9 “ 25.00
White Chocolate Cranberry Cake 10” 48.00
Rum Almond Bundt 10 “ 32.00 DF,SF
Don’t forget your French Bread and Bagels for your dips and spreads!
Monday, November 24, 2008
Recipes for Thanksgiving
Delicious Gluten Free Stuffing
8 cups dried GF bread cubes
1 cup butter or DF margerine
2 onions diced
6 stalks of celery diced
2 tab. dried sage
2 teas. dried savory
1 teas. dried thyme
2 eggs beaten
1 cup raisins soaked in hot water and then pureed in the blender or cusinart
salt and pepper to taste
enough chicken broth to cover dressing
Sautee onions and celery in butter until transparent. In a large bowl put all ingredients together and put just enough chicken broth to soak the stuffing because GF bread cubes soak up a lot of extra liquid. You can either stuff your turkey or cook directly in the oven.
Delicious Savory Gravy
Here's how I make my broth for gravy. I take all the parts from the turkey including the wings and put into a 8 to 10 qt. pan and add 2 whole onions, 4 stalks celery, 4 carrots, 2 tab. rubbed sage, 1 tab. ground savory and pepper no salt at this time, fill the pot about 2/3 full of water. I let it cook down for a couple of hours while the turkey cooks. After the turkey is done cooking I add the dripping to the pot of broth and season to taste, mind you this is going to be a big pot of gravy so you can freeze the leftovers. I would take about 1 1/2 cups cornstarch and mix with cold water kinda like a slurry set aside. Drain all the broth into another pan through a sieve and bring to a boil and thicken with the cornstarch mixture but only use as much as you need to thicken the gravy how ever thickness you like, add more salt if you like.
8 cups dried GF bread cubes
1 cup butter or DF margerine
2 onions diced
6 stalks of celery diced
2 tab. dried sage
2 teas. dried savory
1 teas. dried thyme
2 eggs beaten
1 cup raisins soaked in hot water and then pureed in the blender or cusinart
salt and pepper to taste
enough chicken broth to cover dressing
Sautee onions and celery in butter until transparent. In a large bowl put all ingredients together and put just enough chicken broth to soak the stuffing because GF bread cubes soak up a lot of extra liquid. You can either stuff your turkey or cook directly in the oven.
Delicious Savory Gravy
Here's how I make my broth for gravy. I take all the parts from the turkey including the wings and put into a 8 to 10 qt. pan and add 2 whole onions, 4 stalks celery, 4 carrots, 2 tab. rubbed sage, 1 tab. ground savory and pepper no salt at this time, fill the pot about 2/3 full of water. I let it cook down for a couple of hours while the turkey cooks. After the turkey is done cooking I add the dripping to the pot of broth and season to taste, mind you this is going to be a big pot of gravy so you can freeze the leftovers. I would take about 1 1/2 cups cornstarch and mix with cold water kinda like a slurry set aside. Drain all the broth into another pan through a sieve and bring to a boil and thicken with the cornstarch mixture but only use as much as you need to thicken the gravy how ever thickness you like, add more salt if you like.
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