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

Read Full Post »

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!

Read Full Post »

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.

Read Full Post »

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).

Read Full Post »

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!

Read Full Post »

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!

Read Full Post »

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.

Read Full Post »

Taste of summer

salad, meal, gluten free, avocado, Mandarin oranges, Orange Muscat, champagne vinegar, vinaigrette

We’re experiencing a lovely warm spell and just can’t get enough of this salad! Red leaf lettuce, Mandarin oranges, avocado slices, red onion – all dressed with an Orange Muscat-Champagne vinaigrette. A little taste of summer in the middle of a Northwest winter =)

Read Full Post »

Barbecuing? Already?

meal, souvlaki, chicken, Greek food, gluten free, cauliflower, roasted vegetables

Okay, I know, I’m obsessed — with cauliflower. It is making an appearance at most meals now, often roasted, always delicious. Here, chicken souvlaki, tzatziki, roasted cauliflower with cumin and a salad dressed with an Orange Muscat & Champagne vinaigrette and avocados. Not much else is new… just waiting for this quarter to be over!

Read Full Post »

January shmanuary

pasta, fettucini, broccoli, chardonnay, shallots, Martha Stewart recipes

Another Monday. They really ought to stop being so cold and mean – admittedly, we’ve had really nice weather lately (fingers crossed it stays like this!) so I really shouldn’t complain, but maaaaan, it’s hard to believe we’re only in week four – UGH. Seven more to go…

Here, Broccoli-Chardonnay Pasta adapted from an old Martha Stewart cookbook – will post the recipe soon over at Gluten Free Seattle. It comes together really quickly, easily incorporates vegetables and makes me think of pink party dresses and eating dinner outside during the summer…

Read Full Post »

New toys

soup, Hungarian food, mushroom soup, mushrooms, picnic cloth, food, gluten free

Trying a new setup with my camera- tripod arrived today! So excited! Also, a new site just for recipes – slowly transferring things over, coauthoring it with my mom, and all new recipes should be posted directly there, so check it out! Here, Hungarian mushroom soup – enjoy!

Read Full Post »

gluten free, naan, Indian food, bread, flat bread

Today was just another boring day leading up to the middle of the quarter. Sigh. Made Hungarian mushroom soup tonight and this naan which was pretty amazing. Weird combination, I know, but we had leftover tzatziki and it was a fabulous combination. We made the naan with Jules GF flour and grilled it in the cast iron griddle over the gas range which was nice, and it didn’t puff up as much as it could have, but it was still pretty delicious and the closest thing I’ve had to warm flatbread in so long – mm!

Turned in my Italian Visa application today, and it’s on its way to San Francisco for approval – muahahaha! VIVA ITALIA!

Read Full Post »

Cozy afternoon

Another perfect Seattle winter day: mild temperatures, nice and dry, almost sunny. While I love blue skies, I would rather keep my gray cloud cover / 60F than trade for clear skies / 20F – sorry, Chicago.

Anyway, tonight’s dinner: roasted chicken with butternut sage latkes and a red leaf lettuce salad + bleu cheese dressing and mandarin orange slices.

Read Full Post »

Roasted Vegetable Soup

Had a nice quiet morning — I really love the routine we’re falling into, it’s so wonderful to get up every morning and have someone to make breakfast for, BF leaves for school, I finish getting ready then head off myself.

In any case, came home today craving comfort food – but kind of, healthy comfort food. I know, but such a thing does exist! I found a recipe on Tartelette for a roasted vegetable potage accompanied by homemade polenta croutons. Delicious. I did some significant tweaking, but the foundation is still the same. If you’re gluten free and you need a crouton fix, these will certainly do the trick – and they’re super easy. Recipes to be posted soon!

This simple soup, amongst its other amazing qualities, introduced me to cauliflower. Now, until today, I have hated cauliflower almost as much as I have hated mangoes (turns out I’m allergic — they make my tongue feel fuzzy – yuck!) because, as I’m sure is the case with many of you, the only way I’ve seen it has been trying to impersonate either rice or potatoes (and failing miserably) or steamed and covered with cheese. Gross. But this- this amazing soup – involved turnips, leeks, potatoes and a whole head of cauliflower. I’ll admit, I was skeptical, but I was so, so wrong. In general, I think most vegetables taste much better roasted. It brings out the sweetness, allows them to be perfectly tender on the inside and golden brown (sometimes crispy) on the outside edges — and cauliflower is no exception. I roasted the potatoes and turnips in one pan and the cauliflower and leeks in another – with a head of garlic, salt and pepper divided between the two pans. This worked out quite well as the cauliflower/leek pan finished roasting 15-20 minutes before the root veggies. Waiting for the potatoes to finish, I curious poked around the cauliflower. It looked alright, but it took me a few minutes of indecision before finally tasting it – amazing. It was tender, crunchy along the edges, mildly sweet and wonderful. I can’t wait to roast another head (or two!) with some cumin, maybe paprika. I’ll keep you posted!

Here, roasted vegetable soup served with polenta croutons and turkey-pesto panini

Read Full Post »

Older Posts »