If you can get your hands on some steamer clams from Maine, and a gallon of sea water, and a package of gluten free instant polenta - the kind that cooks in 3 minutes because it is really "pre-cooked," then you can make a really special treat.
Scrub the clams, discarding any that are dead. Pour the cold, fresh sea water in a large pot, sprinkle with about 1/4 pound of instant polenta and stir. Add the live clams. Let sit for about 8 hours. You will notice that as they are left undisturbed the clams will extend their neck-like parts and start spitting out sand and grit, replacing the sand and grit in their stomachs with instant polenta! That means that when you cook them they will have an automatic polenta stuffing.
Steam the clams using a very small amount of tap water in the bottom of a large covered pot. Heat them on high until they are fully cooked - 10 to 20 minutes. They should all be opened up. Serve with melted butter with a little fresh garlic grated in to it for flavor.
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
August 9, 2010
July 5, 2010
Susie's Cheesecake
Sue Carnase, of the Bronx, New York, made the best cheesecake ever. It was tested many times in double-blind taste tests and it always came out at the top of the rankings. Here is her recipe, in her own words, with a slight modification that will make the recipe gluten free.
"In a large bowl cream together 1 pound each of cream cheese, softened, and ricotta and one cup sugar and beat in 4 large eggs at room temperatures, one at a time, beating well after each addition. Add 1/2 stick (2 ounces) butter melted and cooled, 3 tablespoons each of gluten free flour mix* and cornstarch, and 2 1/2 teaspoons vanilla and 1 teaspoon fresh lemon rind, beat mixture well until well combined. Fold in 2 cups sour cream, pour batter in ungreased 9 inch springform pan and bake the cake in the middle of a preheated moderately slow oven (325) for 1 hour and 15 minutes.
The cake will be soft in the center. TURN OFF THE HEAT (DO NOT OPEN THE OVEN DOOR.) Let the cake stand in the oven for 2 hours. Let the cake cool completely in the pan on a rack and chill it loosely covered for at least 4 hours. Remove the sides of pan and transfer cake to a plate. You can freeze it at this point. Remove from the freezer the day before use and refrigerate.
HINTS: Cheesecakes often crack while baking and some rise high and later fall, but these are not matters of concern. Cheesecakes do not take kindly to sudden changes in temperature. SO DO NOT OPEN OVEN DOOR DURING THE BAKING.
I find it much easier to cream the cheeses by putting them through the Cuisinart."
*original recipe called for wheat flour
Further notes from GF-Zing!: The batter will fill most of the pan and during the baking the cake will rise to the very top of the pan or higher. Do NOT use a smaller pan than called for in the recipe. Full fat ricotta makes a nice cake. We use Friendship brand sour cream because its only ingredients are milk, cream and enzymes. We line the bottom of the spring form pan with parchment paper to make transferring the cake to a plate a little easier.
Susie's Shopping List for Cheesecake:
1 pound cream cheese
1 pound ricotta
Sugar
4 large eggs
Butter
GF Flour
Cornstarch
Vanilla
Sour Cream
1 lemon
© Gf-Zing! | Alice DeLuca
"In a large bowl cream together 1 pound each of cream cheese, softened, and ricotta and one cup sugar and beat in 4 large eggs at room temperatures, one at a time, beating well after each addition. Add 1/2 stick (2 ounces) butter melted and cooled, 3 tablespoons each of gluten free flour mix* and cornstarch, and 2 1/2 teaspoons vanilla and 1 teaspoon fresh lemon rind, beat mixture well until well combined. Fold in 2 cups sour cream, pour batter in ungreased 9 inch springform pan and bake the cake in the middle of a preheated moderately slow oven (325) for 1 hour and 15 minutes.
The cake will be soft in the center. TURN OFF THE HEAT (DO NOT OPEN THE OVEN DOOR.) Let the cake stand in the oven for 2 hours. Let the cake cool completely in the pan on a rack and chill it loosely covered for at least 4 hours. Remove the sides of pan and transfer cake to a plate. You can freeze it at this point. Remove from the freezer the day before use and refrigerate.
HINTS: Cheesecakes often crack while baking and some rise high and later fall, but these are not matters of concern. Cheesecakes do not take kindly to sudden changes in temperature. SO DO NOT OPEN OVEN DOOR DURING THE BAKING.
I find it much easier to cream the cheeses by putting them through the Cuisinart."
*original recipe called for wheat flour
Further notes from GF-Zing!: The batter will fill most of the pan and during the baking the cake will rise to the very top of the pan or higher. Do NOT use a smaller pan than called for in the recipe. Full fat ricotta makes a nice cake. We use Friendship brand sour cream because its only ingredients are milk, cream and enzymes. We line the bottom of the spring form pan with parchment paper to make transferring the cake to a plate a little easier.
Susie's Shopping List for Cheesecake:
1 pound cream cheese
1 pound ricotta
Sugar
4 large eggs
Butter
GF Flour
Cornstarch
Vanilla
Sour Cream
1 lemon
© Gf-Zing! | Alice DeLuca
June 22, 2010
Corn and Bacon Risotto
This gluten free risotto is delicious, using fresh corn, New England apple-smoked bacon and New England Hard Cider.
4 strips of apple wood smoked bacon, chopped and cooked in a pan or the microwave
5 cups homemade chicken stock (gluten free)
1/4-1/2 cup New England hard apple cider (like a dry white wine)
4 TB olive oil
2 TB butter
2 large shallots, minced
1 small onion, minced
1 1/2 cups Arborio rice
Kernels from 2 ears of fresh corn
2 inch slice of a log of fresh goat cheese (even better, from a log of marinated fresh goat cheese)
1/3 cup freshly grated parmesan cheese
salt
1/4 teaspoon freshly ground pepper
Heat the chicken stock in a glass measure in the microwave until the temperature of hot coffee.
In a large non-stick skillet (12 inches is good), melt the butter with the olive oil. Add the shallots and onions and cook while stirring, until browned slightly. Add the rice and stir to coat with oil. Cook until it becomes slightly more opaque. Deglaze the pan with the cider. Add the stock about 1/3 cup at a time, stirring all the while over a low heat, for 10 minutes. When 10 minutes is up, you will still have stock left.
Add the corn and bacon to the rice mixture and continue adding the stock a little bit at a time and stirring, until all the stock is used up (about 10 more minutes). If the rice is cooked al dente, you are done; if not, add some more stock and cook further.
When the rice is al dente, add the goat cheese and the parmesan cheese and stir to completely mix. You may add chooped parsley, salt and the pepper to taste at this point. Serve immediately, with New England Hard Cider to drink.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
4 strips of apple wood smoked bacon, chopped and cooked in a pan or the microwave
5 cups homemade chicken stock (gluten free)
1/4-1/2 cup New England hard apple cider (like a dry white wine)
4 TB olive oil
2 TB butter
2 large shallots, minced
1 small onion, minced
1 1/2 cups Arborio rice
Kernels from 2 ears of fresh corn
2 inch slice of a log of fresh goat cheese (even better, from a log of marinated fresh goat cheese)
1/3 cup freshly grated parmesan cheese
salt
1/4 teaspoon freshly ground pepper
Heat the chicken stock in a glass measure in the microwave until the temperature of hot coffee.
In a large non-stick skillet (12 inches is good), melt the butter with the olive oil. Add the shallots and onions and cook while stirring, until browned slightly. Add the rice and stir to coat with oil. Cook until it becomes slightly more opaque. Deglaze the pan with the cider. Add the stock about 1/3 cup at a time, stirring all the while over a low heat, for 10 minutes. When 10 minutes is up, you will still have stock left.
Add the corn and bacon to the rice mixture and continue adding the stock a little bit at a time and stirring, until all the stock is used up (about 10 more minutes). If the rice is cooked al dente, you are done; if not, add some more stock and cook further.
When the rice is al dente, add the goat cheese and the parmesan cheese and stir to completely mix. You may add chooped parsley, salt and the pepper to taste at this point. Serve immediately, with New England Hard Cider to drink.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
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