For this dessert, you need fresh local strawberries, high quality white chocolate (gluten free) in a bar form, and gluten free orange liqueur.
Find a bowl that will hold 3 cups exactly when filled to the top with water. This will be serving dish. Set it aside.
Melt a 4-ounce bar of gluten free white chocolate over hot water. Take it off the heat, add 1 Tablespoon sugar, 1 Tablespoon gluten free orange liqueur, 1/2 teaspoon vanilla and 1 ounce of cream cheese. Beat well until mixed.
In a different bowl beat 1/2 cup of heavy cream until stiff. Fold in the white chocolate mixure.
Put enough strawberries (or other berries) in the serving bowl to cover the bottom of the bowl. Spoon the whipped cream/white chocolate mixture on top. Smooth the top and chill the dessert for 3 hourss or overnight. This will serve 3-4 people.
You can triple the mixture, make a crumb crust in a spring-form pan, and triple the amount of berries, put the berries on the crust, add the cream mixture, chill, then cut the dessert like a cake (since it has a crust.)
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
June 11, 2009
June 10, 2009
Mujaddara - a Lebanese lentil dish
Inspired by a wonderful Mujaddara from a Lebanese restaurant in Troy, New York, we set out to find out how to make the dish at home. Luckily, we found a good recipe in the interesting Arab Cooking on a Saskatchewan Homestead, by Habeeb Salloum (published by the University of Regina, 2005). The secret to this terrific dish for lentil lovers is the enormous quantity of fried onions. We have found that adding a cup of turnip gratin to the finished dish makes it even better!
Here is the revised recipe:
Wash one cup of regular lentils (the inexpensive kind found in any grocery store), and put them in a pan with 5 cups of water. Bring to a boil, cover and cook over medium heat of 15 minutes, then add 1/4 cup white rice , cover and cook another 20 minutes until both the lentils and the rice are cooked.
Melt 2 Tablespoons of ghee (or butter), but ghee is better, in a frying pan and fry 3 thinly sliced big spanish onions for 10 minutes, stirring, until they are golden brown. (The original recipe called for an alarming 6 Tablespoons of butter for this process.) Do not use vidalia or sweet onions for this - they do not break down or brown in the same way as spanish onions.
Stir the fried onions in to the cooked lentils, then add 1 teaspoon salt, 1/2 teaspoon fresh ground pepper, 1/2 teaspoon ground cumin, and 1/4 teaspoon hot New Mexico chili powder. If you have an extra cup of turnip gratin, add that as well.
Stir everything well, and serve hot with yogurt (add a clove of grated garlic to make a sauce) and salad.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Here is the revised recipe:
Wash one cup of regular lentils (the inexpensive kind found in any grocery store), and put them in a pan with 5 cups of water. Bring to a boil, cover and cook over medium heat of 15 minutes, then add 1/4 cup white rice , cover and cook another 20 minutes until both the lentils and the rice are cooked.
Melt 2 Tablespoons of ghee (or butter), but ghee is better, in a frying pan and fry 3 thinly sliced big spanish onions for 10 minutes, stirring, until they are golden brown. (The original recipe called for an alarming 6 Tablespoons of butter for this process.) Do not use vidalia or sweet onions for this - they do not break down or brown in the same way as spanish onions.
Stir the fried onions in to the cooked lentils, then add 1 teaspoon salt, 1/2 teaspoon fresh ground pepper, 1/2 teaspoon ground cumin, and 1/4 teaspoon hot New Mexico chili powder. If you have an extra cup of turnip gratin, add that as well.
Stir everything well, and serve hot with yogurt (add a clove of grated garlic to make a sauce) and salad.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
June 6, 2009
White Hakurei Turnip Gratin
The first turnips of the spring have arrived, courtesy of a local CSA. We have learned to love the strong umami of white hakurei turnip prepared with cream and seasonings. In many recently issued cookbooks there is a complete dearth of recipes for turnip, but if you turn to the older books, notably the 1961 New York Times Cookbook by Craig Claiborne, or the stellar 1979 From Market to Kitchen Cookbook by Perla Meyers, you will find many recipes for this neglected vegetable. The well-cooked turnip will take you on a time-travel journey back to the days when real vegetables, packed with flavor, made people grateful for every meal.
An excellent recipe for a gratin of white turnip appeared in Gourmet magazine 2007 but that recipe called for a whole cup of heavy cream and a matching cup of grated parmesan. It was hard on the arteries and on the wallet, and required both top of the stove and oven baking. So, we have modified it slightly for recession and health reasons. Serve the turnips with a small steak, and a salad. You will want to obtain more fresh spring turnips, once you try them this way.
Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)
Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don't need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.
Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup gluten-free chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.
Serve the turnips hot. The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!
If you should happen to have a cup or so of the finished dish left over, by all means add it to a lentil dish like Mujaddara.
Make sure all your ingredients, including the spices, are gluten-free.
© Gf-Zing! | Alice DeLuca
An excellent recipe for a gratin of white turnip appeared in Gourmet magazine 2007 but that recipe called for a whole cup of heavy cream and a matching cup of grated parmesan. It was hard on the arteries and on the wallet, and required both top of the stove and oven baking. So, we have modified it slightly for recession and health reasons. Serve the turnips with a small steak, and a salad. You will want to obtain more fresh spring turnips, once you try them this way.
Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)
Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don't need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.
Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup gluten-free chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.
Serve the turnips hot. The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!
If you should happen to have a cup or so of the finished dish left over, by all means add it to a lentil dish like Mujaddara.
Make sure all your ingredients, including the spices, are gluten-free.
© Gf-Zing! | Alice DeLuca
June 3, 2009
Salad for two, with fried eggs
We are all excited that the first food share has arrived from a local CSA - a local community agriculture program. The first share of the year included beautiful red lettuce, spinach, radishes, white turnips, and bok choy.
For this salad, we chose to use what was in the cupboard to approximate a recipe from the Hamersley's cookbook - Bistro Cooking at Home. This is a great spring meal after a hard day's work. It makes you realize how a few simple things are all that are needed for a truly fine meal!
Make a whole red lettuce ready for a salad dressing (clean and tear the salad). Fry a couple of slices of gluten-free bacon until crispy, then drain the fat and reserve the bacon and a tablespoon of the melted fat. Toast up some regular wheat bread for the wheatavores, and a couple of slices of Glutino bread for the celiacs. Set out some butter, the bacon pieces, and a couple of glasses of Riserva Ducale Chianti, 2005.
Next, make the dressing:
Mix: 1 teaspoon gluten-free Dijon mustard
1/2 a medium shallot, chopped fine
1/2 a clove of garlic, minced
1/4 teaspoon dried thyme
salt
fresh pepper
1 Tablespoon red wine vinegar
1/2 a Tablespoon sherry wine vinegar (that's 1 1/2 teaspoons)
1 Tablespoon reserved bacon fat
2 Tablespoons olive oil
Dress the lettuce, then fry 4 eggs, over easy, in the remaining bacon fat. Season them with salt and pepper. Serve the dressed salad with fried eggs, bacon pieces, toast and butter on the side, and a glass of chianti!
Make sure all your ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
For this salad, we chose to use what was in the cupboard to approximate a recipe from the Hamersley's cookbook - Bistro Cooking at Home. This is a great spring meal after a hard day's work. It makes you realize how a few simple things are all that are needed for a truly fine meal!
Make a whole red lettuce ready for a salad dressing (clean and tear the salad). Fry a couple of slices of gluten-free bacon until crispy, then drain the fat and reserve the bacon and a tablespoon of the melted fat. Toast up some regular wheat bread for the wheatavores, and a couple of slices of Glutino bread for the celiacs. Set out some butter, the bacon pieces, and a couple of glasses of Riserva Ducale Chianti, 2005.
Next, make the dressing:
Mix: 1 teaspoon gluten-free Dijon mustard
1/2 a medium shallot, chopped fine
1/2 a clove of garlic, minced
1/4 teaspoon dried thyme
salt
fresh pepper
1 Tablespoon red wine vinegar
1/2 a Tablespoon sherry wine vinegar (that's 1 1/2 teaspoons)
1 Tablespoon reserved bacon fat
2 Tablespoons olive oil
Dress the lettuce, then fry 4 eggs, over easy, in the remaining bacon fat. Season them with salt and pepper. Serve the dressed salad with fried eggs, bacon pieces, toast and butter on the side, and a glass of chianti!
Make sure all your ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
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