A Humble Gluten-Free Cake

Ohhh chocolate.....I've had a love affair with it for most of my  life....in all its glorious dark-rich-creamy-fudgy-cakey- warm-molten-melt-in-your-mouth forms. As much as I love to cook, I'm not into baking fancy desserts. This cake, from Beatrice Peltre, is uncomplicated baking at its best.   

This cake paired with vanilla ice cream and mixed berry sauce is divine. Gluten-free baking mix gives it a surprising lightness. The chocolate is rich and deep. The berry sauce is lively and fresh.   

Fresh Mozzarella with Balsamic Strawberries

Strawberries are delicious when combined with aged balsamic vinegar. The vinegar brings out the natural sweetness in the berries. I relearned this classic Italian pairing while taking a food tour of Boston's North End. Our guide told us that Italians use aged balsamic vinegar to dress berries and fruit. 

For this recipe, the sweet and tangy balsamic berries are poured over soft and creamy mozzarella. The dish is finished with basil. It makes a lovely light lunch or an appealing appetizer.

I used local strawberries from my farmers' market for this recipe. Mild mozzarella cheese is perfect with the sweet and tangy sauce. It tastes like summertime on a plate.