If you were to visit our house right now, you’d be wondering if Christmas is really just a a week away. Oh, we have a small tree up in the living room but that’s about it. No present wrapped up underneath and a few of Christmas decorations here and there in the house. We have gifts almost all ready to go for everyone but we can’t leave them out since they are of the edible kind. The pupps have a tendency to get in trouble with bows and ornaments!
My life in Birmingham is nothing but a series of first. Fall. Winter. Friday nights. Weekends. Dinner with friends. Neighborhood. All a first. Living a long distance relationship with my husband. Definitely a first. Having one puppy at home as my companion. How we have come to rely on each other, the old pup and me. Another first. Which is quite nice knowing that at 16 years-old, he is giving me some precious last moments together.
Everything about settling here as been new and wonderful. I am exploring a lot on my own every chance I get. I have also started a little fun side notebook in which I jot down the places I want to discover as a first with Bill and not just on my own. They can be restaurants, parks, places…I just know him, and I know us, and I know how much more fun and meaningful it would be to do those as a couple.
Spring would definitely be one of the seasons I would want us to experience together here. But, we all know one cannot stop Mother Nature. It will be Summer before he moves here for good. I just have to find the right words, the most descriptive ones to tell him how gorgeous Birmingham is in the Spring. And it is. I know one can say "but it’s the South! You know the South!" Yes. But it is a completely different South. One with seasons, tornadoes instead of hurricanes. One with a different past. One with a different food culture.
A series of first everywhere and all the time…
The first time I turn my favorite sponge cake recipe into Lemon Cakelets With Vanilla Bean Cream. The first time I add deep rich and robust olive oil (from the family batch) to Bittersweet Chocolate Pots de Creme.
And guess what…there will definitely be seconds…
So, this long distance relationship I am in with my very own husband is working alright by most standards. It’s long, afar, with very short weekends here and there but we have, without even saying it outloud, understood that every minute counts. There is no bickering, no wondering, no hint. Just plain us. I am not saying this situation, him in South Carolina until June and me in Alabama now is easy, fun or a learing experience of the "a couple’s journey through discovery and awareness" (seriously. Ugh).
How we navigate and manage the distance and absence is not only revealing of who we are in our relationship but also of what we have been building in the fifteen years we have been together. I am really proud of who we are as a couple but I am even more grateful for having such a strong partner. Call this my two Valentine’s Day paragraph a week later which is appropriate since we don’t really partake in the red and pink celebration. Except…
Except this year. I think the distance made us a little bit softer, a bit mushier than usual when last Thursday came about. He sent roses. I got him a present. We exchanged funny cards and texts worthy of first crushes. And I really wanted to head home and cook him a nice meal. I know. Easy way for Valentine’s Day. What can I say? My husband, after all this time together, still thanks me at the end of every meal. For the thought and care. For the food itself. For the nurturing of conversations and laughs around a warm plate.
It’s the little things.
This past weekend that he came to visit, I decided to splurge a little and come up with a nice meal of Lamb Chops With Blood Orange Sauce, Roasted Okra With Chili Oil and fresh baked bread. It wasn’t complicated and we sat down and caught up. We usually eat meat about once a week, the bulk of our diet being seafood and vegetarian meals. I just could not help thinking about my grandmother who used to tell me growing up how she would always regal my grandfather with grilled lamb chops when he’d come home in between two war campaign. I smiled. I headed out to the store and got natural raised lamb chops, bright red and succulent and started cooking.
A good meal. A glass of wine. Hosting our first get together with new friends and neighbors here in Birmingham. A good weekend. A lazy one too. For once, no moving boxes, no U-Haul to unload, no storage unit to visit. Just cozying up on the couch watching all movies most of the morning. Driving around town and looking at neighborhoods where we might want to live more permanently here in Birmingham.
Just taking a breath and catching up.
When my husband drove into town this past weekend, I don’t think he expected to find his wife coughing, well hacking away would be more appropriate, and bent over from the pain felt in every rib and back muscle everytime a coughing fit would come about. It was not a lovely sight. But, I selfishly admit that I was so happy to finally unload onto him all duties and responsibilities for 48 hours.
See, we have been living apart and in different states since October that I moved to Birmingham. Since then, I have been holding the fort here by myself. I have fixed, nailed, caulked, hammered, glued, and pretty much everything else that he used to do when we were both in Charleston. It’s telling how much you stretch your strength, both mental and physical when alone. I had lived by myself before. But not by myself after 15 years with "Mr-Handy-Dandy-I-Can-Fix-Anything-Oh-Look-Honey!-I-Just-Built-Us-A-House" – kind of man. Because he did. Built us a house. The house that was now reduced to a U-Haul in my driveway.
This was the first time we really felt like things were moving forward in a "together" kind of way. Until then, I had brought things from Charleston to start making the rental house into more of a home but this was the big push. Our stuff. Fifteen years of living in South Carolina together and six plus years in our house on the creek. There had been a few little "well this is it! We are indeed relocating to Alabama" moments in the last few months but this was more poignant to me than getting my first water bill in my new city.
I am quite grateful that neither of us are materialists folks so the amount of stuff we bring with us easily fits in a small storage unit until we found a more permanent home here. I was happy to see that what we both considered "must pack" items were family things we could not replace; pictures, albums, family heirlooms, etc… And here I was, sick as could be the one weekend I needed to muster up all my energy to unload our belonging into a storage unit for a few months.
My dear husband ordered me back to the couch for a few hours. He wanted to take care of me and I completely let him do that. And it felt incredibly good just to lay quiet and rest under a couple of blankets. I could not stay still more than an hour though and quietly headed off to the kitchen to make soup. He was weary of the drive. I was craving something clean, flavorful and warm to make my limbs and throat feel better.
I started gathering ingredients for a makeshift Tom Yum soup. Galangal, kaffir lime leaves, Thai chilies, and went off on a tangent of the most delicious kinds. My original idea for a soup quickly evolved into a Thai inspired butternut squash and coconut soup with a little kick and lots of fragrant and healing ingredients.
The end result was a super satisfying bowl of soup that took no longer to make than a cozy nap on the couch…
This combined with a good day and a half of rest and I was almost back on my feet. Enough to help him out a little on Sunday and make us another scrumptious meal on Sunday. I chose a completely different flavor palette this time with a Pozole. A pork and hominy stew garnished with fresh avocado, radish and cilantro. Clean and filling. Perfect for a cold weekend night.
Making every moment count now when we see each other is a given. We don’t get to see each other every weekend and when we can make the drive either way, the visits are really short. So, things as simple as sitting down to a nice meal and watching a good flick afterwards are what we crave. Then I know the dinner parties, visits with friends, game nights, etc… will resume or be created anew just as they were in Charleston.
It’s kind of like dating again. But as much as I like having my boyfriend visit, I am ready to have my husband back so we can really get to live this new town together!
It’s been a long time coming and took a little bit of juggling and re-adjusting positions and schedules but my family is here. My parents, my brother, his wife and my two nieces arrived late Thursday night after a long day of traveling. It’s been nothing but laughter and catching up since then. And it feels good. Real good.. We get to spend a Christmas and New Year’s Eve together. The first time in many many years.
There was no Birmingham in our future when we started planning this family vacation last year. There was no new position in my photography career, no new house, no old house full of moving boxes. No being long distance relationship for me and Bill thrown in the mix. Needless to say, it has taking everyone a lot of giving in, giving up, selflessness to make it happen and have everyone feel good.
That’s my family. Tight. Together. Tighter after the last year mourning so many close loved ones in short periods of time. Tragedy struck us hard many times over the years. But we came out stronger. We came out better and with such an expanded amount of love and "do – live – go" attitude. I know they give me strength.
I had my "this is so worth it" moment this morning when Bill and I took the dogs for a jog on the beach. After the horrendous week that we all felt as a nation and community, sharing the sorrows of so may families, I could not wait to hug mine. My nieces, so beautiful, so young and innocent. Their parents, their fears as caretakers and educators. My parents, for the many many good things and tough lessons they have brought us over the years.
The next few days will be all about cooking together for Christmas, hanging out and just be together. We have decided to mix American and French traditions for Christmas dinner and I am looking forward to breaking into the foie gras and at the same time have my nieces have their first go at sweet potato casserole. One thing for sure, there will be Buche De Noel. And Spiced Poached Pears with Mascarpone Cream. And definitely my grandmother’s Riz au Lait, or rice pudding will be made over the next few days.
I hope you all have a wonderful holiday season, filled with good cheers, lots of love and great food. Keep up with traditions or make new ones but most importantly, take care of yourself.
In the 156 updates about the new house, here is the latest. A new dining room and chairs were delivered last Saturday turning the new pad into a real home. At least, that’s how it feels to me. Seeing this new space where new and visiting friends would now gather and break bread with us truly made me feel peaceful.
Having been brought up among amazing cooks who took every opportunity to gather friends and feed and wine them, and where no Sunday was without a dozen people gathered at the dining room table, I knew the moment of feeling home would truly come when that corner of the house would no longer be empty.
Now, I am deep into looking at new recipes to cook and plan dinner menus for possible dinner parties. I am finally feeling a sense of being settled and started unraveling the cookbooks, the food stories, the imagery I had to set aside this whole summer and early Fall because of all the cacophony happening in my life.
It felt a bit strange to spend Sunday doing things just for me. Well, for the house really. I built some shelves, took care of the giant pile of leaves on the back deck, and did all the mundane things plenty of people do on a Sunday. Coffee and the newspaper in the morning. A walk in the park in the afternoon. Laundry, vacuum. Sundays were never completely mine as a freelancer. There was always a file to edit, a folder to send, a lot of backing up to do. And I admit, I am digging a good Sunday now…
Especially one that starts and ends with cake. A Parsnip cake to be exact. Think Carrot Cake but with parsnips instead. Not something this Frenchie would have ran to make had I not met the cookbook author behind the recipe, just very recently.
Meeting famed New Zealand cookbook author Julie Le Clerc was one of the highlights of the workshop I taught in Charleston last week where she was an attendee. Getting to know her personally, her food philosophy and realizing how much of a hard worker she is (writing, styling and shooting each of her books – all 14 of them), kind of made me fall even more with her recipes. Beside the fact that she is lovely, generous and humble in person…I did own a couple of her books prior to meeting her but had not spent enough time cooking from them.
After a great weekend of photo workshop alongside Julie and a dozen other talented women, I could not wait to get back home and take out her books from that big box staring at me since I had arrived in Birmingham.
She definitely created a good cake when she included that recipe in her book, Julie’s Favorite Cakes. The thing is, it does not taste "parsnip-ish" at all. Instead the mild flavor lets you enjoy the pineapple and frosting a lot more than if it had been carrot. I am definitely sold on the concept!
I realize that some of you may not know Julie and her recipes very well. To remedy that, I am giving away a copy of her latest book, Made By Hand. She brought a copy with her to the workshop and it is stunning. The design is lovely, the photography is superb and the recipes tempting. There are also icons with each one guiding you in your choice if you are vegetarian, celiac or grain free, without being necessarily geared toward one food choice over the other.
It makes cooking for friends that much easier…!
To enter the giveaway and throw your name in the hat to win a copy of Julie’s book, just leave a comment at the bottom of this post between today, Monday November 19th and Friday November 23rd at midnight, central US time. One entry per person, no anonymous comment will be eligible. The lucky winner will be announced in a follow up post next week.
Barely home from Washington, D.C that we are repacking and heading out tomorrow (insanely early) morning for Seattle. Yep. It’s the Summer of packed crazy but absolutely delicious adventures. And yes also to the fact that I will probably end up using (or abusing) every superlative adjectives I know along the way.
Going to Seattle for work is about as stressful as a week by a blue lagoon. Whether it is for a shoot or in this instance a workshop I am teaching with Clare Barboza and Becky Selengut, I can tell you that the conversations, good meals and bottomless glasses of wine make up for the brain power exhaustion and relative dépaysement. I am ok with being tired, being away and making a little home away from home, mentally and physically. The people, the jobs, the things I learn, the things I pass on. It keeps me energized.
If asked, I doubt that my fridge and pantry would agree to my definition of a life well balanced. We have kept the minimum of supplies around to avoid any spoilage and waste. Nothing irks me more than wasting food because of ill planning or "voir plus grand que son estomac" (seeing larger than one’s appetite). I do leave a few things for the house sitters to nibble on but not enough to warrant big trips to the grocery store.
A miscalculation of the meals we would eat at home this weekend created a surplus of vegetables and a quick scramble to use them in interesting ways while keeping up with the semi plan we have going on. I have no idea how my two cucumbers turned into four from grocery list to grocery cart but I was very glad they did after taking the first couple of sips from the Chilled Cucumber and Avocado Soup they contributed to.
Refreshing, creamy and light, this soup is going to be on heavy rotation as soon as we come back from Seattle. I have a real fondness for chilled cucumber soup. Or rather a fond nostalgia for the dish. When I first moved Charleston, my roomate at the time took me to a (now closed) French inspired bistro on Market street that served one of the best Cucumber Dill Yogurt soup I had ever had. Wait, the only had I had ever had so far!
I tried many times to recreate the soup but there was always something missing. Probably the moment more than the recipe and ingredients. I decided that rather than driving my senses crazy, I’d make a completely different version. One we could equally love and come back to. After a few tries, this is the one we settled on. The base rarely varies but the toppings change depending on what’s around. Crumbled feta, sliced beets, radishes, herbs, a drizzle of truffle or avocado oil, lemon zest,… the possibilities are indeed endless.
I admit, I would have never thought about putting cauliflower on flatbread had it not been for the Winter issue of Donna Hay magazine a couple of months ago. I read over the recipe, bookmarked it in a far corner of my brain, bought cauliflower and prosciutto and went about my business. And completely forgot about it all. Until yesterday that I was making dinner and the common "oops…not enough days, too many recipes to try" moment took place.
I took the elements of the original recipe, minus the cheese, and turned them in a crispy thin flatbread that was the perfect match to grilled shrimp and a big fennel, arugula salad with crunchy leftover cauliflower. Simple, light and one more way to sneak in vegetables into the meal. Made me want to try the cheesy version when we get back in town next week.
Off to (re) pack!
Chilled Cucumber and Avocado Soup:
Makes enough for 4 as a main course
2 large cucumbers, peeled, seeded, and roughly chopped (about 1 to 1/2 pounds)
1/2 medium avocado, peeled and roughly chopped
1 small sweet onion, roughly chopped
1 cups sour cream
1/2 cup buttermilk
1 tablespoon each lemon verbena and lemon thyme
salt and pepper to taste
Toppings options: (as many or as little as you desire)
sliced beets or radishes
feta or goat cheese
Place all the ingredients for the soup in a blender or food processor and puree until super smooth. I use my Blendtec which makes it extremely smooth in no time. Depending on how silky you want your soup to be, you might have to pass it through a sieve a couple of times.
Refrigerate for about a couple of hours and serve cold.
Cauliflower & Prosciutto Flatbread:
Serves 6 to 8
Pizza dough for one 16-inch pizza stone (I use half the recipe of my favorite pizza crust here)
For a gluten free crust, see here
1 to 1 1/2 cups thinly sliced cauliflower
4 oz finely chopped prosciutto
1/4 cup finely grated parmesan
1 tablespoon cornmeal
salt and pepper to taste
fresh thyme to garnish
Preheat the oven to 400F.
With your hands, stretch your dough to a large circle, about one inch wider than the surface of your stone.
Sprinkle the cornmeal over the surface of the stone (do not worry about heating it up as if making pizza). Place your dough over it and form a border with the extra inch of your dough.
Scatter evenly the cauliflower, prosciutto and parmesan over it. Drizzle a little olive oil, salt and pepper.
Cook for about 20-25 minutes or until the cauliflower is golden brown.
Let cool slightly and eat!
All packed and ready to go! I think. First stop Scotland for a couple of short days. Then we will head over to Ireland and backroad our way to Belle Isle Cookery School for the 4-day workshop I am teaching there. To say that I am excited would be the understatement of the year. I have not been to that part of the world yet.
House sitter all set up. Dog sitter already thrown in the middle of a creek chase by Bailey. Raincoats. Rain boots. Layers. Maps and big giddy smiles. Yep. I think we are about ready. Oh and Elliott, our 6 year old beta fish (so not joking) also found a temporary pad with friends, becoming their kids' first official visiting pet. Everyone is pretty much set.
It’s been such a long time we went abroad together. And the first real time off we have in a completely uncommon, unknown and foreign (to us) location. Pretty cool. We have been pouring over Google Earth for so many months checking the scenery and trying to figure out where his ancestors had lived that I am about as ready as can be to check things out.
I have no idea of what we will actually find, see and who we will end up meeting along the way. And we are completely open to that. I have learned to just learn and get familiar with things as much as possible and let thing unfold the way they do. There will always be something to come out of it, an improvement to be made, a lesson to be learned, another place to discover.
That’s pretty much the motus operandi I have had these last few days as I was trying to empty out the fridge before our departure. Grab a few ingredients and spices agreeing with our taste buds, toss them up together and see where that gets us. Adjust
attitude seasoning and keep going until dinner comes together.
And well…With an small peleton of heirloom tomates leading the race (yes, I may have the Tour De France playing in the background of my studio), we ended up with Heirloom Tomato and Rosemary Tarts one evening, accompanied by a few big spoonfuls of panzanella salad. And yes, tarts again. One of the easiest thing to do to clean out a fridge before a trip.
There are as many ways to make a tomato tart as there are cooks out there. And wait until you taste the quintessential Southern tomato pie. Oh dear. And well, there are as many versions of the panzanella salad as there are people having an opinion about it. That diversity is one of the many reasons why I love reading stories and anecdotes behind recipes. It’s also one of the reasons that make me grab my camera to make an imprint of the moment and tell another story. Or the same one, with a different look.
Traveling is very much the same. You see the same things as the many people around you. With a different look. For all of us.
Have a fantastic weekend! I will try to post some pics and updates as the trip unfolds but if you want first hand thoughts and pictures, best is to read my Twitter feed, @helenedujardin or check my Instagram shots at helenedujardin.
All pictures © Helene Dujardin Photography.
Heirloom Tomatoes Tartlets:
Makes eight 4-inch tartlets or one regular tart
For the crust:
1 1/4 cup all purpose flour or Jeanne’s all purpose gluten free mix
1 stick (115g) unsalted butter, kept very cold
1/4 teaspoon of salt
2-3 tablespoons ice cold water
For the filling:
6 to 8 heirloom tomatoes
1 cup milk
2 teaspoon freshly chopped rosemary
pinch of salt and pepper
1/8 teaspoon freshly grated nutmeg
Prepare the crust: In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated. Add the salt and pulse on more time. Gradually, stream in the cold water until the flour just comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.
Flour your working surface with tapioca flour (if gluten free) or regular flour and start rolling out the dough to about 1/4-inch thick adding more flour as you feel the dough starts to stick. You can also roll it out in between two sheets of plastic wrap of parchment paper, especially with working with the gluten free version. Cut eight 5-inch rounds of dough and place them inside eight 3 to 4-inch tartlet pans. Place a small piece of parchment paper inside each of them, fill with dried beans and refrigerate for another 30 minutes.
Preheat the oven to 350F (both convection and not) and position a rack in the middle.
Place the tart shells on a baking sheet and bake the tartlets for about 15 minutes (with the dried beans inside). Remove from the oven, let cool for 5 to 10 minutes and remove the beans and parchment paper.
Slice the tomatoes and lay them flat on a couple of sheets of paper towels to soak up some of their juices.
In a large bowl, beat the eggs with the milk until well incorporated. Add the rosemary, salt, pepper and nutmeg. Whisk again.
Divide the mixture in between all the cooled tart shells and arrange the tomato slices over the top.
Bake at 350F for about 20 to 30 minutes or until the center is barely set.
Not so much a recipe but more a big toss up according to your own appetite.
( for recipes, here is a good start)
Mine goes something like this:
some leftover bread
plenty of tomatoes
lemon juice, olive oil, salt and pepper
freshly chopped basil
fresh minced garlic
Toss all the ingredients together and let sit for about an hour so the bread gets a good soaking…
Late last night, as I was waiting for a galette to come out of the oven to take to friends for dinner tonight – Happy 4th of July!! – I started thinking about our favorite summer recipes. To celebrate special occasions or just enjoy al fresco whenever possible.
Happy to share this space with a small round up of some of our favorite recipes during the hot Summer months.
Grilled Shrimp Skewers With Feta Dill Sauce from Food & Wine Magazine.
An ultra simple but nonetheless belly-good classic burger…
Thai Turkey Burgers, from Food & Wine Magazine.
Blueberries and Cream Layer Cake…or what’s left of it if you make it…!
Mixed Berries Sorbet….So so refreshing!
Happy Independence Day!
All pictures © Helene Dujardin Photography.
The first days of the Summer here in the South always bring back memories of my youth spent in Provence and Les Grandes Vacances (Summer vacations) spent in the Alps. The scent of lavender, rosemary, thyme. Juicy cut cantaloupe and proscuito salad. Fresh sardines and trouts over a makeshift barbecue pit dug in the earth. Scrumptious fingerling potatoes cooked in the ashes afterwards. That smoky taste was unbelievable.
Summers then and Summer now, wherever I find myself, are synonymous with the same scents and flavors. Lots and lots of peaches, cherries, apricots, plums, ice creams, sorbets, fresh and juicy pies. Days were filled with bike rides, hikes, swimming in the river, building tree house and fortresses. No toys necessary. Just friends.
The anticipation of going back to the same summer vacation spot and see who was coming that year again. Even today, I have my brother to tell me who is still stopping by. Yes, thirty something years after their first falls and sometimes first kisses, now that children have become parents of their own, they find themselves continuing the traditions. It’s good. It’s actually awesome.
The beauty of being in the present is that I can look up from my work table, cut open a peach and be transported right where I need to be. The look, feel and smell are all I need to create the photo story that calms or inspires me. I am easy. If anything, this past year has taught me to be in the moment. To let it unravel what I need to see.
I did not want to let the season pass by without making some time for peaches and ice cream. And why not combining both if I could…
Stone fruits always make me reach for a complimentary fragrance. Lavender, rosemary, thyme, cumin. Grilled peaches and a few cumin seeds are just incredible together. It changes with my mood but as a Provencal, I think my instinct is to reach for the jar of lavender buds. It almost makes me hear the cicadas in the background. Almost… That and a glass of rose and well, I am just about set!
This ice cream is really the best of all worlds right now. Juicy peaches, lavender, plenty of creamy goodness. I served it with easy lemon zested shortbread cookies topped with a little sprinkle of lemon salt I brought back from Portland last year. The contrast was perfect. A nice balance of flavors, sweet, salty and creamy.
Roasted Peach and Lavender Ice Cream With Lemon Salt Shortbread Cookies:
I went for white peaches for no other reason that they were the most ripe ones at the market one morning and I did not want to wait any longer to make ice cream. Use any stone fruit you like best. Do not worry if you can remove the pits before you put them in the oven, both skins and pits will yield under your fingers once the fruits are roasted. Cook, peel, mash and throw in with the ice cream base which is nothing more complicated than milk and cream and a little sugar or honey.
Best is to prepare the fruit and ice cream base the day before you plan on churning it.
For the ice cream:
1 tablespoon honey
1 teaspoon dried edible lavender buds
1 cups heavy cream
1 cup whole milk
1 cup whole coconut milk
1/3 cup honey
For the shortbread cookies (makes about twenty 2-inch round cookies)
1 stick unsalted butter at room temperature
1/4 cup sugar
1/2 vanilla bean
2 egg yolks
1 cup millet flour
1/2 cup sweet rice flour
2 tablespoons to 1/4 cup milk (optional)
Lemon salt (optional)(or make your own by added lemon zest to coarse sea salt)
Prepare the ice cream:
Preheat the oven to 400F.
Cut the peaches in half and remove the pits.
Place in large roasting pan, cut side up. Drizzle with the honey and lavender. Roast until golden brown and soft, about 30 minutes. Let cool completely and peel the skins off the peaches (you can roast them the day before if you want). Reserve.
In a large saucepan set over medium heat, cook together the cream, milk coconut milk and honey until they barely come to a boil. Remove from the heat and let cool completely. Refrigerate until cold.
When both fruit and ice cream based are chilled sufficiently, mash the peaches with a potato masher or a fork (no need to puree fine), add them to the base and process the ice cream according to your ice cream maker manufacturer’s instruction.
Freeze until set.
Prepare the cookies:
In the bowl of stand mixer fitted with the paddle attachment, whip the butter, sugar and egg yolks together on medium speed until creamy looking. Split the vanilla bean in half and scrape the seeds with the back of a knife and add to the butter and sugar mixture. Mix for 10 seconds. Add the millet and sweet rice flour with the mixer still on low speed. If the mixture feels too crumbly add a little bit of milk to obtain a smooth but not too wet dough. Start with one tablespoon at a time.
Gather the dough into a bowl and refrigerate for about 2 hours.
When ready to bake, turn the oven to 350F and position a rack in the middle.
Roll the dough in between 2 sheets of parchment paper and roll to about 1/4 to 1/8-inch thick. Cut cookies out in the dough and place them on a parchment lined baing sheet. Sprinkle with lemon salt.
Bake for 10-12 minutes or until golden.
Serve with the ice cream.