What I cooked

Baked Eggs with Taleggio from Shauna James Ahern and Daniel Ahern's new book Gluten Free Girl and The Chef.

What's not to love about this:  eggs, butter, cream and Taleggio cheese baked to custardy goodness that is like silk on the tongue, almost dessert for breakfast (without the sugar).  G tells me he would happily eat it every day. 

So far this is one of only two recipes I have made from this book, although I have been reading the essays and I want to cook almost everything.   The second recipe, for white beans slowly cooked in olive oil is also sensational, although I cooked mine in a slow cooker rather than using the method described in the cookbook.  

The book is lovely; I've been reading Shauna's blog for a long time, even though I have not been much of a commenter.  Shauna's writing  helped me find my way from seeing my Celiac diagnosis as a burden and a struggle to making it an adventure and her books will always hold a fond place in my heart for no other reason than that.  But the recipes are good too.