I was bemoaning our not using the almond flour we have. So M googled almond flour recipes and found this one:

Almond Flour Pancakes

Savory. Grainy – more like cake made in a pan rather than a pancake. Better when cooked lighter and with maple syrup. Too savory without syrup. Our typical cook’s illustrated buttermilk pancakes are too sweet with syrup.

Ingredients

2 cups almond flour
1/4 cup King Arthur Gluten-Free Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 large eggs
2 tablespoons melted butter or vegetable oil*
1 cup milk
1 teaspoon vanilla extract
*Use coconut oil, if desired.
Instructions
Note: Thanks to reader feedback, as of 11/07/16 we’ve adjusted the liquid/flour ratio of these pancakes. The resulting batter will still be a bit thicker than standard pancake batter, but will be easily pourable.
Whisk together the dry ingredients and set them aside.
Beat together the eggs, melted butter or oil, milk, and vanilla.
Whisk into the dry ingredients into the wet ingredients.
Allow the batter to rest for 10 minutes, while you preheat your griddle to medium-high. If you have an electric griddle, set it to 350°F. Grease the griddle.
Pour about 3 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
Turn the pancakes over and cook for an additional 1 to 2 minutes, until brown.
Serve pancakes hot, with butter and syrup.
Yield: 10 to 12 pancakes.

Daring Gourmet’s Salmon Risotto with Preserved Lemon

You can use either fresh salmon or use pre-cooked or canned salmon.

If using fresh salmon you’ll need to cook it before adding it to the risotto. You can either bake, pan-fry or grill it, whichever method you prefer. Just cook it and then flake it off in pieces to add to the risotto when the time comes.

Serves: Serves 4

Ingredients
3 tablespoons extra virgin olive oil
½ cup finely chopped onion
1½ cups arborio rice or carnaroli rice
¼ cup dry white wine
4 cups hot fish stock, reserve ¼ cup
¼ cup finely chopped preserved lemon
2 tablespoons fresh dill (recommended) or ½ teaspoon dried
¾ teaspoon salt
1 tablespoon butter
12 ounces cooked, flaked salmon

Instructions
Heat the oil in a medium stock pot, preferably one with a smaller diameter so the liquid evaporates more slowly. Cook the onions until soft and translucent, 5-7 minutes. Add the arborio rice and cook for another minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.

Add about a quarter of the hot fish stock. Cook, stirring regularly, until most of the broth has evaporated. Stir in the preserved lemon, the dill and the salt.

Continue adding the broth, ¼ cup at a time, stirring regularly as the rice absorbs the broth and begins to swell and become creamy in texture (this will take 20-25 minutes). Lastly, stir in the butter and then carefully the salmon. Stir in the reserved ¼ cup broth if the rice is too dry. Add salt to taste.

Serve immediately garnished with some fresh dill.

Flageolets with Autumn Greens (in spring)

YIELDServes 6
INGREDIENTS

1/4 pound fresh bacon
2 cups kosher salt mixed with 2 cups sugar
2 cups dried flageolet beans, soaked overnight and drained
1 carrot, halved
1 onion, quartered
1 whole head garlic, halved widthwise
1/4 cup dried apricots, roughly chopped
2 bay leaves
1 dried ancho chile
About 2 tablespoons fino sherry vinegar
Salt
Freshly ground black pepper
A few leaves Tuscan kale
A few leaves black kale
A few leaves mustard greens
Good olive oil for drizzling
PREPARATION

Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They’ve done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
Serve with warm crusty bread and a healthy dose of olive oil.

How to Make Chestnut Bread

i have been a whirlwind of kitchen godessness recently: filtering limoncello, bottling kombucha, making sourdough bread, and making more chestnut bread. i used a different recipe for the chestnut bread this time. i meant to halve it but ended up using the full amount of water so i added more flour and other ingredients and made 2 loaves.

i only used 28 grams of salt instead of 30 and i didn’t have enough sourdough starter for a full batch. next time, use less water. the bread was good but gummy, even at 210 degrees F.