Buttermilk Panna Cotta with Strawberry Balsamic Rhubarb Compote

I’m so excited to have Vijay from NoshOnIt guest posting here today. If you haven’t already, I highly encourage you to click on over and sign up for one (or all) of NoshOnIt’s daily newsletters. Each day of the week has a dedicated theme, and brings you a carefully curated recipe PLUS a fantastic cooking tip ranging from technique to kitchen hacks to ingredient spotlights and more. Even better for the gluten-free crowd, every Sunday brings a new gluten-free recipe from a wide array of bloggers (including yours truly)! How awesome is that?

Now let me turns things over to Vijay, with his fantastic, summery recipe for Buttermilk Panna Cotta with Strawberry Balsamic Rhubarb Compote — doesn’t it just look and sound superb?! (I know what I’m making for someone’s birthday!)

Hi everybody! My name is Vijay and I’m the “Chief Nosher” over at NoshOnIt, a daily email newsletter inspiring you to cook better each and every day with hand-picked recipes and expert cooking tips from amazing bloggers like Heather. I’m so happy to be guest posting over here today with a recipe that sounds complicated but is actually really easy.

I have to admit to you though, I’m not much of a dessert person. Trust me, I can scarf down a few cookies or a piece of cake like the best of them, but when it comes to being in the kitchen, I’m definitely more of an “on the stove” vs. “in the oven” kind of guy. Whenever I have friends over for dinner, I tend to put most of my efforts on the savory dishes and often struggle with a dessert that is delicious, homemade, and easy that I can make ahead…this panna cotta is exactly that! Panna cotta, or “cooked milk,” is a simple custard thickened with gelatin and flavored with whatever your palate desires. In mine, I use buttermilk in addition to cream for a bit of tang and add a healthy dose of lemon zest and fresh vanilla bean for added flavor. Then, I top it all off with a delicious and quick compote using strawberries and rhubarb. By making these in Mason jars, you can just keep them in the fridge until it’s time for dessert.

Avocado-Bacon Breakfast Sandwiches on Brioche Buns (Yep, Gluten-free!)

Avocado and Bacon Breakfast Sandwich on a Gluten-free Brioche Bun

Every time I visit San Francisco’s Ferry Building I have a blast; there’s always something new to discover and, of course, my old favorites to stock up on. Needless to say, this past Saturday was no different. While I wandered off to Mariposa Bakery for a gluten-free (dairy-free, soy-free) bear claw, David hit up Prather Ranch Meat Company’s American Eatery across the hall.

The Paloma

If you’re in the mood for something other than your classic, top-shelf margarita or a refreshing glass of horchata this Cinco de Mayo, I highly recommend giving The Paloma a shot. A lively cocktail of freshly squeezed juices — grapefruit and lime — plus tequila (100% agave, of course), a spoonful of sugar and splash of seltzer, it’s quickly become my signature Spring-Summer 2013 drink — and I’m not even a much of a grapefruit fan!

Torta gianduia (Piedmontese Chocolate-Hazelnut Cake)

This flourless, Piedmontese chocolate-hazelnut cake is something special. It’s basically akin to a rich, fudgey brownie with a whole lot of chocolate and hazelnut flavor thanks to a one-two punch of bittersweet chocolate and toasted hazelnut meal commingling in the batter, plus a layer of a popular spread (cough, Nutella) frosting the top. And it’s naturally gluten-free, so much to love!