Wednesday, September 25, 2013

New Gluten-Free Cookbook by Kyra Bussanich

Food Network's Cupcake Wars winner Kyra Bussanich has just released her new guten-free cookbook, entitled "Sweet Cravings, 50 Seductive Desserts for a Gluten-Free Lifestyle".

The book includes over 50 delicious recipes, including this one for Apple Crisp:

Gluten-Free Apple Crisp Recipe
Makes about 8 servings

  • 6 large / 906 g tart apples (Pippin or Granny Smith)
  • 1/3 cup / 76 g sugar, or 1/4 cup / 76 g maple syrup
  • 2 tablespoons / 16 g tapioca starch
  • 1 tablespoon / 7.8 g ground cinnamon
  • 1/2 teaspoon / 1.1 g Chinese five-spice powder
  • 1/2 teaspoon / .9 g ground ginger
  • Generous pinch / 3.6 g salt
  • 3 tablespoons / 42 g cold butter


  • 1/2 cup / 89 g sweet white rice flour
  • 1/2 cup / 74 g millet flour
  • 1/2 cup / 67 g tapioca starch
  • 1 cup packed / 244 g golden brown sugar
  • 1 teaspoon / 2.6 g ground cinnamon
  • 1 teaspoon / 4.7 g salt
  • 1/2 teaspoon / 1.1 g Chinese five-spice powder
  • 1/2 teaspoon / .9 g ground ginger
  • 3/4 cup / 170 g butter, room temperature
  • 3/4 cup / 68 g gluten-free oats
  • 1/2 cup / 51 g chopped pecans or walnuts (optional)

Preheat the oven to 350°F.

Peel, core, and slice the apples into 1/4- inch slices. Put the apple slices into a large bowl and sprinkle the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger, and salt and toss together to evenly coat the apple slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the butter and set aside.

To make the topping, combine the flours, tapioca starch, brown sugar, cinnamon, salt, five-spice, and ginger in a mixing bowl. In a stand mixer with a paddle attachment, mix in the butter until it is uniformly incorporated into the flour mixture. Stir in the oats and pecans.

Crumble the oat topping evenly over the apples. Bake until the topping is golden brown and set and the apples are warm and bubbly, 55 to 60 minutes.

You can prepare everything ahead of time. Refrigerate the apple filling and keep the topping frozen until ready to assemble and bake. Don’t refrigerate the unbaked topping overnight, as the millet flour will interact with the butter and taste and smell cheesy when it’s baked.

List $12.98 Hardcover $9.99 Kindle
144 pages color smooth glossy paper
Ten Speed Press
First Edition September 10, 2013
ISBN-10: 1607743604 ISBN-13: 978-1607743606

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Friday, September 13, 2013

Penfold's Wine Ambassador and SOMM Film Star: DLynn Proctor

An interesting interview on TasteTV's "wineFLIGHT" with DLynn Proctor, master sommelier and wine ambassador for Penfold's, filmed at the America's Cup in San Francisco. Excerpt from "TASTEABLE: California"

DLynn also stars in the hit wine documentary, SOMM.


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Tuesday, September 10, 2013

Top Italian Chefs Cup Competition Dinner - the IMAF

If you are a lover of the world's best Italian food and Chefs' Taste-off cooks competitions, you will find "amore" with dinner + wine + a great show at the Gran Finale of the IMAF Chef's Cup.

The multiple course dinner and wine pairing (includes gratuity) takes place on Wednesday the 11th at Il Fornaio in San Francisco. 

TasteTV fans and followers can get a 20% discount off the $100 ticket by using the promo code "TasteTV" on the ticket reservation site:

At the IMAF Chef's Cup cook-off finale, located 1/2 block from the America's Cup main stage on the SF Embarcadero, Italy's Top Michelin Starred Chefs Rosanna Marziale and Stefano Cerveni will compete during a final showdown of this international competition. 

This event is a version of a TasteTV Million Dollar Dinner event ( After two individual cooking demonstrations, Rosanna and Stefano will present their dishes to a judging panel as the final winner is selected. 

The Chef's Cup will be MC'd TasteTV. 

The IMAF Chef's Cup international competition began in Italy with 12 Michelin-starred chefs who were paired to create two dishes that were inspired by the world of the arts. The seven-stage competition took place throughout Italy in Rome, Florence, Parma, Milan, Perugia, Venice and Viareggio this summer. Italy's best now converge on San Francisco

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