Monday, January 14, 2008

New Cookbook Full of Fatty Goodness

I bought a copy of the latest gluten free cookbook by Rebecca Reilly. She makes frequent use of almond flour, which adds a lot of taste and texture. But in brownies, it was a big gritty.

She is a Cordon Bleu trained chef and it really shows in the recipes. They are FULL of cream and butter. A lot of the recipes are normal entrees, like quiche and spinach pie. They sound good, but I'd have to cut the fat in half or I think that food would kill me. Normal people who cook a lot, just don't cook that way. I made her corn muffins tonight and they called for a stick of butter, and over a cup of cream. Corn muffins are a staple around here. They make a nice starch for just about any meal and they keep well. But I think we'll all be huge if we make them Reilly style.

I'm all about decadent desserts. But I like to keep the meals around here relatively light. (so the desserts can rock) I have no problem plopping a chunk of butter on our green beans, but this food was beyond heavy. We're talking a POUND of cream cheese in an entree! Who cooks like that at HOME?

But there are some great recipes that I hope to explore. I think I can rework the corn muffins and keep the texture and reduce the fat.

Cross posted to You MADE That?.


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