The fella has been missing pizza just a teeny bit.

It used to be his Tuesday night ritual to buy the cheapest most unspeakable frozen pizza to eat while doing the geeky things he does on Tuesdays with his friends while I work. Apparently its called gaming or something. Everyone has their flaws so I try to pretend this one doesnt exist by refusing to understand it.

Some people juggle geese. Some people sit around pretending to be demons and necromancers while playing with tiny painted figures. Some people decide to cook highly complicated meals 7 days a week and then freak out at random intervals about it being too difficult. If the person is worth it you grin and bear their silly hobbies and soldier on. Really Im more concerned about his ability to have eaten those cardboard pizzas for so long.

After several months of being unable to slather gluttony rounds of dough with mounds of cheese hes been getting punchy. We drive by pizza places and he starts to drool. At night he would mumble the name of his lost mistress, pizza. Any mention of the word would cause him to go wide in the eyes and tap his veins begging for a fix.

Okay so it wasnt quite that bad. There were times that he looked at me however and I couldnt tell whether he was imaging that I was a pizza he was about to eat or if he was wondering how he could back out of this diet before losing his cheese loving mind. It was time to find a way to make this man a pizza.

Enter almond flour and all the wonderful things that can be made out of it. Weve been on a bit of a kick with it lately, satisfying cravings all over the place by using it. So it was only natural that about this time I stumbled upon a nut flour pizza crust recipe. And lo the heavens opened and the fella said “woo flipping hoo” when I sent him the link letting him know pizza was imminent.

When the faithful night of pizza making arrived we were both bouncing with excitement. Then we started making the crust mixture and got a bit concerned. It was really runny and didnt look like any crust Id ever made before. It didnt seem like it was thick enough to not run all over the pan. And how was this wet mess going to solidify enough to put toppings on it in just 5 minutes of baking? We were seconds away from thawing something from the freezer as we watched the crust do a whole lot of nothing in the oven.



Miraculously I pulled it from the oven and it was a nice firm crust like texture. We let it cool to firm up a bit more and started throwing toppings on it. It withstood being covered in sauce and veggies so things were looking good. I pre-sauted the vegetables assuming the vegetables wouldnt have enough time to cook on such a delicate crust and was right. Unless you like raw veggies on your pizza, cook them to your preferred level of doneness before this goes back in for round two. Topped with some sundried tomatoes and Havarti and we were drooling as hard as the dog does while we cook.

This was fabulous! It looked and smelled and had the texture of pizza. It doesnt taste like the real thing exactly but its a great fake out. The only problem is you really need to oil whatever surface youre baking this on or it will never let go of the pan. We spent a lot of time dislodging our pizza before being able to eat it.

Im sure this will become a regular fixture on our menus. That sound you hear is the fella sighing with relief. His favorite food is a possibility again.

Flourless Pizza Crust

3 eggs
3 tablespoons yogurt
1 tablespoon oil
1/ 2 teaspoon baking soda
1/ 2 salt
6 ounces ground almonds
1 teaspoon vinegar

Preheat the oven to 360. Line a round pizza pan with baking parchment, make on a silcone tray or oil your pan VERY well. This crust will stick like crazy.

Whisk the first five ingredients together in a bowl until frothy and starting to thicken slightly.

Beat in the ground nuts and vinegar and spread onto the baking parchment in an even, thin layer. It will be like thick batter, not a sticky dough. It doesnt look anything like pizza crust at this point but dont worry.

Bake for 5 minutes until just firm but not colored. Leave crust to cool a little before spreading your chosen toppings on and re-baking until the edge of the pizza base is golden brown and the cheese melted. Youll want to pre-cook any vegetables you plan on putting on this pizza in order to soften them, they wont have much time to cook before the crust is ready to be removed from the oven.

Original recipe from Straight Into Bed Cakefree and Dried blog.

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Last weekend the fella and I had a couple of friends over for a ridiculous French dinner. Apparently it was such a good meal that we may have tempted them over to what they called our wine and cream diet. If anyone I know could handle the rigorous nature of this diet its them, theyre foodies who dont mind making things from scratch and like to experiment with new things. Hopefully we reeled them in, it would be nice to have some one else to talk about living in a world without bread and as the fella and I have learned this crazy diet does work.

This soup may have blown their minds a tiny bit. Its basically almonds, eggs and heavy cream cooked in a fussy way. It doesnt seem like it could be legal on any diet not even a strange French one. But alas it is and it was pretty tasty. It was tasty even though I screwed it up a little bit.

Having dipped into the cooking wine before dinner—purely for the purposes of testing which one was driest of course—I apparently was unable to read the recipe correctly. Admittedly the original recipe is poorly written so in this case Im not taking all the blame. I missed the tiny side note near chicken stock in the ingredient list that calls for it to be warmed and waiting before starting to cook anything else. Of course, thats pretty important why wouldnt you make “warm the broth” the first step in the recipe? That would be too easy.

Neglecting this step was probably what caused the almond mixture to settle to the bottom of my soup. In my retyping out of the recipe I made the directions more clear so that no one else has to make the same mistake. Not that we noticed, the soup was still lovely the way it was. Very subtle and rich. The cream and nuts made it a heavy soup but the flavors were very soft. It went nicely with the Riesling I served with dinner. The sweet wine makes you salivate slightly and the cream satisfies your open taste buds. It was quite the experience.

Other recipes from the Riesling Feast:
Roasted Cauliflower and Fennel
Saras Braised Leeks
Riesling Chicken
Beet Torte

Soupe Aux Amandes

1 quart chicken or vegetable broth
6 ounces almonds, shelled and peeled
3 hardboiled eggs, yolks only
3 cups heavy cream
2 egg yolks
slivered almonds

In a large sauce pan put the broth over low heat to warm through as you prepare the other ingredients.

Put the almonds and the yolks of the hard boiled eggs in a food processor and process until you have a smooth paste.

In a pot combine the almond mixture and 1 1/2 cups of the cream. Slowly add the heated broth. Bring to a boil and simmer for about 5 minutes.

In a large pot, not over heat, whisk together the raw egg yolks and the remaining 1 1/2 cups heavy cream. When the almond and cream mixture has cooked pour it slowly into the pot with the egg yolk mixture, and whisk while over medium heat for about 2 minutes. DO NOT BOIL.

Add salt and pepper to taste. Serve when soup is just heated through. Top with slivered almonds.

Original recipe from The Lutece Cookbook.

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Some girls like to be surprised with jewelery or flowers. I think both are a waste of money. Nothing thrills me more than being surprised by food. Especially coming home to a house than smells delicious when I thought I was coming home to an empty refrigerator.

The fella and I still havent recovered from Easter and therefor havent had time to go grocery shopping. I thought I was going to be eating whatever cheese was left over, a can of black beans and an apple for lunch between jobs today since there was no other food in the house. Instead I came home to the scent of spicy poultry and the dog laying on the floor near the door in a puddle of her own drool.

Amazing boyfriend that he is, the fella had gone out and bought a roasting chicken at 7AM and found a recipe for cooking it in our new programmable crockpot before he went to work. I was blown away. Having something tasty to eat made my day and made me fall in love with him a little bit more. Ill take surprise chicken over roses anyday.

The combination of sweet and spicy make a perfect chicken with very little work. It was tender and flavorful. The meat fell off the bones and by flavoring it differently on the inside and outside it added depth to a really simple recipe.

Crockpot Funky Chicken

1 lime, halved
2 tablespoons soy sauce
1 teaspoon fructose
1 teaspoon ground coriander
1 teaspoon cayenne pepper
4 pound whole chicken
1 clove garlic
1 serrano pepper, halved

In a bowl, juice half of the lime. Stir in the soy sauce, fructose, coriander and cayenne. Rub this mixture into the skin of the entire chicken.

Place the other half of the lime, the garlic, and the serrano in the chickens cavity. Truss the chicken and place in slow cooker. Cook on low for 8 to 10 hours or high for 4 to 5 hours.

Original recipe from How to Make Love and Dinner at the Same Time.

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