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Posts Tagged ‘gluten free’

Culinary diversity

Gnocchi con Pancetta e Salvia
Gluten free Gnocchi with Pancetta and Sage, baked in a Pecorino Romano-Cream Sauce

Today was another gloriously lazy day- we started studying for our second midterm on Tuesday, this time emphasizing ancient art and architecture. Gina and I both needed a few things from the market, so we ventured downstairs in the early afternoon – returning home quite successfully. I may not have mentioned it, but Maria bought a basil (bay-sel) plant last week and named in Basil (bah-zil), a popular 19th century British name. As it were, I needed sage to make my gnocchi recipe for tonight, and the cheapest way to go about it was actually to buy the plant – so I did, and now Basil has a friend: Sergio the Serbian Sage (It. Salvia). That’s right, we’re personifying our herbs – is that a problem?

Oh this gnocchi recipe. It was wonderful, amazing, delicious – I can’t stop thinking about it. And better yet, I don’t have to because I have leftovers (sometimes there are serious advantages to cooking for one). Now, I have never cooked gnocchi before and, as much as I would love to tell you that I made it from scratch, that would be a terrible, terrible lie. I bought it from a Norcineria of all places, and it is guaranteed gluten free and, in my excitement at seeing senza glutine I bought the small bag of larvae-like dumplings without a recipe in mind. Fortunately for me, my roommate brought not one, not two, but three Italian cookbooks with her and they are available for public consumption – thus, my gnocchi was reborn after weeks of sitting in the pantry.

This particular recipe calls for boiling the gnocchi, then baking with crispy pancetta matchsticks, sage, heavy cream and freshly grated Pecorino Romano or parmesan cheese. It is to die for – I mean really, with pancetta, cream, cheese and herbs, how can you possibly go wrong?

I’ll post the recipe soon, so check in at GlutenFree Seattle next week and I’ll see what I can do (once I finish my leftovers, of course!). And, I’ll warn you, the pictures are unfortunately deceptive – I hate our octagonal black plates, but with nothing else to work with, this is all I can do. So, the gnocchi did not photograph well (not for lack of talent on their part) but I shall endeavor to try again with better results in the future.

Gnocchi con Pancetta e Salvia

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Glorious Sunday


Dabney’s Bruschetta

Today was a glorious, lazy day. I wish I could have slept in a little longer (we didn’t get home until 3h00 this morning, remember, and I was up before 9h00) but it’s not a big deal. I set myself up at the kitchen counter and worked on photos for all of you, did some research for my thesis and finished the readings for tomorrow. All in all, I was incredibly productive – albeit, housebound. That being said, this is really the first day since moving to Rome that I have honestly done nothing but take care of myself. It was glorious.

Earlier in the evening, four of us from the apartment decided to cook dinner together: Pasta Carbonara and Insalata Greca. While Greek salad is pretty straightforward, I had never made Carbonara before and it was an interesting experience cooking a split batch: half gluten-free tagliatella, half whole-wheat spaghetti noodles – in different pots, of course- and using the gluten-free pasta water to both cook the egg and add starch to allow the sauce to be, well, a sauce.


Gluten free pasta carbonara!

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Ooh, biscuits! Again?

biscuits, cast iron, gluten free, buttermilk, cheese

I know, I’m kind of sick of looking at them too, but we had friends over for dinner and these biscuits are just SUCH a crowd pleaser, I couldn’t deny my guests this opportunity – right? Right, I thought so.

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Wait, where’d it go?

cast iron, butter, browned, gluten free

I know, I wish had a more interesting picture for today, but alas, this meal was devoured before it even occurred to me to take pictures! Here, butter is browning in the cast iron skillet, almost ready for a dash of balsamic vinegar to make it blackened butter. This amazing concoction would top crispy sauteed capers and pan fried filets of Dover sole – sound amazing? It was (sorry).

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Mmm biscuits!

biscuits, cheese, buttermilk, cast iron, Curtis Stone recipe

I. Love. These. Biscuits.

Admittedly, they take an unbelievable amount of cheese and require the use of a nifty pastry cutter, but da-amn, they are amazing. Crispy-crunchy on the outside, soft and gooey (with cheese, not dough!) on the inside- wow. Cooked in the cast iron, they are just amazing. They use sharp cheddar, goats cheese, parmesan/asiago, and mozzarella, all rolled into a buttermilk biscuit dough. Now if that doesn’t get you excited, I don’t know what will! The recipe can be found here, I substituted Jules GF flour once again, and really, that pastry cutter is kind of essential.

On a side note, it’s February. Midterms are coming up, papers are due, etc. all icky winter things. On the bright side, the quarter is halfway over – whoo!

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That’s amore

gluten free, pizza, Jules Flour, homemade pizza

We’ve done it. We finally have a legit pizza crust at home – and it’s amazing. Made with Jules GF flour and her own recipe, I won’t say this is the easiest thing and it takes some faith (you pour the batter into the pizza pan and spread with a spoon…) but it comes out crispy, fluffy, not too bread-y and just great – the ideal thin-crust pizza.

Now, you have to understand: I don’t like pizza crusts. They’re thick and cumbersome, often more like bread than anything else and really, I want those toppings and the crust is just a delivery system – so why weight myself down with acres of crust? This crust is crispy on the edges, bubbly if not downright fluffy, tasty and fantastic. Heartily recommended!

Here, pizza is topped two ways: front half is pesto, roasted garlic, mozzarella, black olives and red onions (personal favorite) and the back half is marinara sauce, mozzarella, pepperoni, roasted garlic, mushrooms and a few red onions here and there. Big hit with the boys, too bad there weren’t any leftovers!

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Grilling again

hamburger, burger, fries, french fries, burger and fries, organic ground beef, gluten free

This summer theme just won’t end — organic beef burgers on the barbecue with grilled onions, Dijon mustard, Romaine greens and some sliced avocado. Couldn’t contain myself and had to take a bite!

I really love Fridays – like Mondays, I only have 80 minutes of class, then I get to come home, have lunch, take a nap and prepare for the weekend — just lovely =) All things considered, this is a great quarter, schedule-wise.

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