When Eve and I started this blog, we saw it as a chance to share recipes and ideas. It was also a chance to get to know each other a little better, outside of a few family get-togethers throughout the year to mark birthdays and holidays.
Ant & Anise started off as a conversation between the two of us. In the very first posts, we make essentially the same recipe with different variations — like slow roasted tomatoes (here’s Eve’s version and mine made into a pizza sauce) and crostini topped with caramelized onion, gorgonzola and pear (here’s Eve’s version and my canape-sized interpretation).
Since then it’s become less about comparing nuances to a single dish and more about exploring what we eat, and why. And sometimes it’s about food memories from our past woven in with our family history.
Ant & Anise reflects the way Eve and I eat today. An abundance of local produce, fresh seafood and poultry, and (for me) a bit of meat. Fewer grains and starches. Gluten- and grain-free options, even for baking. Healthy meals that start from scratch but are simple to cook, and mostly fast enough to pull together on busy weeknights.
Oh, and the chocolate. We’re both chocolate freaks.
Our quinoa chocolate cake recipe has made multiple appearances at birthdays over the last few years. It’s gluten free — actually grain free (since technically quinoa is a seed) — but more importantly, it tastes like the best chocolate cake you’ve ever had. By that, I mean moist, not overly-sweet and chocolatey.
It’s my absolute favorite chocolate cake. So when we were approached by an e-zine to reprint the quinoa chocolate cake recipe for its holiday 2013 issue, I was especially thrilled. Woot woot!
Blikki is a free e-zine focused on gluten free, vegetarian, vegan and raw food. It’s well worth checking out, if you haven’t seen it already, especially if you’re looking for ideas for sweet treats this holiday season. Enjoy.