Gluten Free~Big Taste

A new and elegant twist on a Tomato and Cucumber Salad. . .

2012-01-20T11:57:00.000-08:00

Ingredients:

2 Cucumbers Peeled

4 Roma Tomatoes Rinced and Chopped

1/4 Cup of Fresh Basil Leaves rinced and roughly chopped plus additional whole basil leaves for garnish

3 Tblspn. Chopped Red Onion

1 Tspn. fresh garlic minced

Salt and Pepper to taste

2 Tblspn. Extra Virgin Olive Oil

1 Tspn. Red Wine Vinegar

Directions:

Using a Mandoline Slicer with the "toothed" blade set at approximately 1/8", run your cucumber lenth wise to create the "spaghetti" effect. Place sliced cucumber, chopped tomatoes, chopped onions and minced garlic in a large bowl. Drizzle with the extra virgin olive oil and salt and pepper to taste. Toss so that the mixture is coated evenly. Let stand at room temperature for 30 minutes then re-toss and plate as pictured.

Serves 4

Rustic Roasted Vegetables

2012-01-20T11:31:00.000-08:00

A simple and delicious dish that is a great side dish for beef or roasted chicken. . .

The amount of Ingredients can be easily adjusted to accommodate larger quantities. It is also a very budget friendly side dish!

Ingredients:

4 Russet Potatoes Peeled and cut into 1 inch rounds (Skin on is optionsal)

4 Large Carrots Peeled and cut in half

4 Large Celery Stalks rinsed and cut in half

2 Sweet Yellow Onions quartered

1 Tspn. Kosher Salt

1Tspn. Black Pepper

3 Tblspn. Grated Romano Cheese

3 Tblspn. Gluten Free Seasoned Breadcrumbs (See recipe for breadcrumbs in archives as part of the Chicken Milanese recipe on October 9, 2010)

2 Tblspn. Olive Oil

Directions:

Pre-heat your oven to 425 degrees.

Place the potatoes, carrots, celery and onions on a baking sheet. Drizzle the olive oil over the mixture and then sprinkle them with salt and pepper. Mix the vegetables on the tray so that they are all lightly coated with the olive oil and salt and pepper. Don't be afraid to use your hands to mix them. Sometimes our hands are our best kitchen utensil! In a small bowl, mix the Romano Cheese and Seasoned Gluten Free Bread Crumbs. Sprinkle the mixture over the top of the vegetables. Place the baking sheet uncovered in the oven for 30 minutes or until the vegetables are fork tender and the cheese and breadcrumb coating is lightly golden brown.

Serves 4

Sorry about the break in posting for so long. . .

2012-01-20T11:02:00.000-08:00

As most of you know, I have been quite busy working on my cookbook! I am happy to report that I hope to finish the book and have it available within the next 6 months or so. . .I will keep you posted on the details. . .In the meantime, I thought I would put up a few easy recipes for your tasting pleasure. . .enjoy!

Scalloped Potatoes without the Gluten. Delicous!

2011-02-23T11:14:00.000-08:00

Most scalloped potato recipes call for the use of flour as a thickening agent. When I first found out I had Celiac Disease, I substituted potato starch for a thickening agent in scalloped potatoes. Then, I changed my technique to a recipe that is thick and creamy and does not require any thickener. The recipe was originally inspired by Tyler Florence and then tweaked by me. Enjoy!

Thyme Infused Scalloped Potatoes

2 lbs of Russet Potatoes cleaned peeled and evenly sliced into 1/8 inch slices (I use a Mandolin Slicer)
1/2 Cup Reggio Parmigiano Cheese grated
1/2 Cup Assiago Cheese Shredded
2 Cups Heavy Cream
2 Tblspn. Unsalted Butter
3 Sprigs Fresh Thyme (plus 1 additional tblspn. fresh Thyme finely chopped reserved)
1 Sprig Fresh Rosemary (plus1 Tspn. fresh Rosemary finely chopped reserved)
1 Dry Bay Leaf
1/2 Tspn. Freshly Grated Nutmeg (plus 1/4 Tspn. of freshly grated Nutmeg reserved)
Salt and Pepper to taste.

Preheat oven to 375 degrees

Heat the heavy cream and unsalted butter with 3 sprigs of fresh Thyme, 1 sprig fresh Rosemary, 1 dry Bay Leaf, 1/2 Tspon. freshly grated Nutmeg and salt and pepper to taste (approximately 1/4 tspn. of each) over medium heat. Stir frequently and do not let the mixture come to a boil. You want to heat the mixture and keep over a low temperature to infuse the flavors of the herbs and seasonings into the cream.

While the seasonings and herbs are infusing with the cream, arrange sliced potatoes in a low casserole dish. I arrange them in a circular fashion as pictured above. Top each single layer of potatoes with a ladle of the infused heavy cream (be sure to discard the sprigs of thyme and rosemary at this point), salt and pepper to taste, a sprinkle of fresh nutmeg and a layer of the parmigiano and asiago cheese. Continue to layer in this manner until complete. Pour any remaining infused cream over the top. Finish with a layer of the two cheeses on top and sprinkle with salt, pepper, nutmeg, fresh thyme and rosemary.

Place in 375 degree oven and allow to bake uncovered until potatoes are fork tender and the top is lightly golden brown.

Comfort Food. . .a Meat Loaf recipe you are sure to love.

2011-02-23T10:31:00.000-08:00

This Savory Meatloaf is moist and bursting with flavor. The texture is wonderful. It has a tangy and crispy outer layer that gives way to a tender and savory bite of meat loaf. Enjoy!

Savory Meatloaf
(Glaze Recipe Follows)

2 lbs. of a ground pork, beef and veal mixture (if you prefer all beef, then I suggest 85 percent ground sirloing so that it stays moist)
2 Eggs lightly beaten
1/2 Cup of Ketchup
1 Tblspn. Extra Virgin Olive Oil
1 Cup Gluten Free Bread Crumbs
1/3 Cup Dried Parsley
3 Tblspn. Dried Basil
1 Tblspn. Dried Oregano
1 Tblspn. Dried Marjoram
1/2 Tspn. Dried Thyme
2 Tblspn. Salt
2 Tblspn. Black Pepper
1 Large Garlic Clove Crushed if you have a garlic crusher/ricer or otherwise minced finely
1 Large Celery Stalk finely chopped
1 Small Carrott finely chopped
1 Small yellow onion finely chopped

Heat the extra virgin olive oil in a skillet over medium heat. Add the chopped celery, carrots and onion to the skillet with a dash of salt and pepper and allow to cook until onions are sweating and celery and carrots are beginning to get tender.

Preheat oven to 425 degrees.

In a large mixing bowl combine the meat, ketchup, eggs, all dried ingredients and the vegetables from the skillet. Use your hands and mix to incorporate all ingredients. DO NOT OVER MIX OR THE MEAT WILL TIGHTEN UP. If you find that the mixture is still too moist to form a loaf, add additional bread crumbs 1/4 cup at a time until mixture is moist but willing to form.

Lightly grease a baking sheet and transfer meat loaf mixture to it and form a loaf. Make sure the loaf is evenly shaped so that the meat cooks at the same time in all areas of the loaf. Set aside and make glaze.

Tangy Meatloaf Glaze

1/2 Cup Ketchup
1/3 Cup Balsamic Vinegar
1/4 Tspn. Salt
1/4 Tspn. Pepper (Plus fresh 1/2 Tspn. fresh ground pepper reserved)
1/4 Tspn. Granulated Garlic or Garlic Powder
1 Tblspn. Fresh Thyme reserved

Using a whisk, incorporate Ketchup, Balsamic Vinegar, salt, pepper, and granulated garlic. Spread the glaze over the top and sides of the meatloaf. Sprinkle with the reserved fresh ground pepper and fresh thyme.

Cook Meatloaf in 425 degree oven for 45 minutes. Remove from oven and let stand for 30 minutes until slicing.

Stuffed Artichokes

2011-02-15T09:16:00.000-08:00

This recipe is long overdue and at the request of my friend Dena. Enjoy!

Prior to commencing this recipe, I want to make sure that you are aware how to properly prepare an artichoke for cooking. I have watched this on television and read about it in books, but it seems that they all trim away too much of these expensive little treats. As such, through the years, I have continued to prepare them the way my grandmother and mother did.

Cut away the stem so that the artichoke sits flat on the work board. Turn the artichoke on its side and with a sharp knife cut away the top 1 inch to 1 1/2 inches of the Artichoke. Be careful because the artichoke can prick you. While the artichoke is still on its side, use the palm of your hand and roll it back and force placing slight pressure on it. This will allow it to open up easier for cleaning and stuffing. Stand the artichoke upright again and work the center open with your thumbs holding the artichoke in the palm of your hands. Once you have opened it, you will see the small pyramid of lightly colored leaves down in the center. Cut around that pyramid with a paring knife and then use a spoon to remove that portion. It is prickly and inedible.

Run each artichoke under cold water rinsing it thoroughly. Allow the water to rinse the inside and outside of the artichoke. Turn the rinsed artichokes upside down and allow them to drain while you prepare the stuffing.

Stuffed Artichokes

6 Medium sized Artichokes cleaned and prepared as described above
1 Large Dried Bay Leaf
2 Large Peeled whole Garlic Cloves
The Juice of one large lemon
3 Cups of Vegetable Stock
1 Cup Dry White Wine
1 Cup of Water

Stuffing Mixture
1 Large Garlic Clove finely minced
1 Cup of Gluten Free Bread Crumbs (For Regular diets use regular bread crumbs)
1/4 Cup grated Reggio Parmigiano Cheese
1/4 Cup Dried Italian Parsley
3 Tblspn. Dried Basil
1 Tblspn. Dried Oregano
1/2 Tspn. Sea Salt
1/2 Tspn. Black Pepper
2 Tblspn. Sliced Black Olives (Optional)
2 Tblspn. Chopped Mushrooms (Optional)
1 Tblspn. Capers (Optional)
4 Tblspn. Extra Virgin Olive Oil

Add Garlic and all dried ingredients (except artichokes) in a bowl and mix with a spoon to incorporate ingredients. Drizzle 3 Tblspn. of extra virgin olive oil into mixture and continue stirring.

Turn Artichokes right side up and liberally sprinkle sea salt over them. (Approximately 1/2 tspn. divided among the 6 artichokes.) Stuff the center of each artichoke with the mixture until each is filled to the top. I also use a tablespoon to work the stuffing into the leaves cascading downward toward the base of the artichoke.

Pour the Vegetable Stock, Dry White Wine, lemon juice and Water into a large Saucier. Add the dried Bay leaf and garlic. Add the Artichokes so that they are standing upright. Drizzle the tops of the artichokes with additional remaining olive oil. Cook over medium high heat until the artichokes are tender. The cooking time on this will vary depending on the tenderness of the artichokes, but usually takes approximately 2 hours. You will know when the artichokes are done by testing a leave. I pull a leaf from half way up the artichoke. You will know it is done if the leaf comes off easily and the pulp/meat of the artichoke is tender and releases from the leaf easily.

During the cooking process, check your fluid levels often. Initially, your fluid level will cover 1/2 to 3/4 of the artichokes and will evaporate during the cooking process. If the level falls to less than 1/3 of the height of the artichokes add additional water to increase the level to 1/2 way up the artichokes.

Once the artichokes are tender, remove them from the saucier and place them in an oven/broiler safe casserole and place them under the broiler for approximately 2 minutes until the top of the suffing is lightly golden.

Grilled London Broil with Peppercorn and Shallot Gravy

2011-02-12T16:58:00.000-08:00

Grilled London Broil

1 3lb. London Broil rinsed and patted dry
2 Large Garlic Cloves finely minced
6 Tblspn. Sea Salt
6 Tblspn. Coarse Ground Black Pepper
3 Tblspn. Paprika
1 Tspn. Cumin
1 Tspn. Tumeric
1 Tspn. Ground Corriander
1/4 Cup Dried Italian Parsley
1/8 Cup Dried Basil
2 Tblspn. Dried Thyme
1/3 Cup Extra Virgin Olive Oil

Combine minced Garlic and all dry ingredients in a bowl and mix until ingredients are incorporated. Drizzle extra virgin olive oil into the mixture and form a paste. Place the London Broil on a large plate or board and rub paste on both sides and edges (massage the paste onto the meat to coat well). Cover with plastic wrap and refrigerate for 5 to 24 hours depending on the preparation time available to you.

Remove from refrigerator and allow to stand for 40 minutes prior to grilling.

Grill over high heat to form a nice golden brown crust on each side. Reduce heat to medium high and grill until desired doneness. (Approximately 8 minutes on each side for medium well.)

Remove from grill and allow to stand for 10 - 20 minutes prior to slicing. Slice meat on the bias for thin strips.

Peppercorn and Shallot Gravy

1 Medium Shallot chopped
2 Tblspn. Whole Black Peppercorns
1 Dried Bay Leaf
1/2 Tspn. Sea Salt
3 Tblspn. Gluten Free Flour (or regular white flour for unrestricted diet)
3 Tblspn. Unsalted Butter
2 Cups of Beef Stock

Place unsalted butter in a deep sided skillet and melt over medium heat. Add chopped shallots and cook until shallots soften. Add flour and increase heat to medium high and stir until mixture thickens and turns a deep golden color. (Be sure to keep stirring to avoid burning.) Add beef stock, dried bay leaf, pepper corns and salt. Use a whisk to incorporate all ingredients. Allow gravy to come to a boil and continue stirring. Adjust heat if necessary, but you will want the gravy to thicken at a low boil. Allow to cook uncovered until the gravy thickens to desired consistency. Taste and adjust salt and pepper to taste.

Remove Bay Leaf and spoon Gravy over the London Broil.

Serves 6

Beet and Ricotta Salata Salad

2010-12-21T12:17:00.000-08:00

This is a light salad, but it explodes with flavor. . .

1 head of Green Leaf Lettuce cleaned and lightly torn
1 Cup of Sliced Red Beets
2 Tblspn. Red Onion finely chopped
3 Tblspn. Chopped Walnuts
Salt and Pepper to taste
1/3 Cup Crumbled Ricotta Salata
4 Tblspn. Extra Virgin Olive Oil
2 Tblspn. Red Wine Vinegar

Mix Green Leaf Lettuce, Beets and onion in salad bowl. Add Extra Virgin Olive Oil and Red Wine Vinegar, salt and pepper to taste. Lightly toss. Add crumbled Ricotta Salata and lightly toss. Sprinkle with chopped Walnuts and serve.

Braised Pork with Fennel and Fire Roasted Tomatoes

2010-12-21T12:04:00.000-08:00

Here this is shown served over Rice, but is also delicious with a side of pasta or an herb roasted potato. Your choice!

Braised Pork with Fennel and Fire Roasted Tomatoes

4 Large Pork Loin Chops (I prefer them on the bone)

1 Large Fennel Bulb cored and thinly sliced with Frons reserved

1 Medium Shallot minced

1 Large Galic Clove minced

2 Tblspn. Lemon Zest

Salt and Pepper to taste

2 Cups Fire Roasted Diced Tomatoes

2 Tblspn. Capers (Non Periel)

2 Tblspn. Dried Italian Parsley

3 Tblspn. Extra Virgin Olive Oil

1/3 Cup Marsala Wine

Lightly sprinkle both sides of pork chops with salt and pepper and set aside. Heat extra virgin olive oil in large skillet over high heat. Add pork chops and braise until they are lightly golden brown on both sides. Remove from pan and set aside. Reduce heat to medium and add Marsala wine, stir and deglaze the pan to incorporate drippings into the sauce. When Marsala is reduced by 1/2, add sliced Fennel, minced Shallots and minced Garlic. Stir and cook until Fennel becomes tender. Add Fire Roasted Diced Tomatoes, dried parsley and salt and pepper to taste. Stir sauce and allow to cook over medium heat for 10 minutes. Add Capers to the sauce and allow to cook for 5 additional minutes. Add the Braised Pork Chops to the sauce turning them to coat with the sauce. Reduce heat to simmer and cook for an additional 20 minutes. Take reserved Fennel Frons and run your knife through them roughly. Serve Pork Chops with Sauce on top. Sprinkle with Fennel Frons and Lemon Zest.

Pasta with Rappi and Spicey Sausage

2010-12-21T11:37:00.000-08:00

This is a very tastey and easy dish to make. In this recipe I have made it spicey, but if you prefer it can be made with a mild or sweet sausage. Enjoy!

Pasta with Rappi and Spicey Sausage
1 pound of pasta (Zitti, Shells or Orchietta is suggested. Shown here with Shells)
1 pound of hot Italian sausage out of its casing
1 large bunch of cleaned and coarsley chopped Rappi greens
2 large garlic cloves minced
1 Tspn. Salt
1 Tspn. Black Pepper
Juice of 1/2 fresh lemon
1 Tblspn. fresh lemon zest
2 Tblspn. Extra Virgin Olive Oil
1/3 cup of dry white wine
1/3 cup of chicken or vegetable stock

Heat olive oil in large skillet. Add sausage out of its casing and cook over high heat until it is browned. Rinse chopped Rappi greens and add them with the residual water on them to the skillet on top of the browned sausage. Reduce heat to medium and cover. Allow the greens to wilt. Uncover skillet and add the minced garlic, salt, pepper, lemon juice, wine and stock. Stir well to incorporate. Allow to cook uncovered over medium heat, stirring frequently, for 5 minutes. Reduce to a simmer and cover. Cook pasta, drain and add to sauce. Stir and allow to cook on simmer for 2 to 3 minutes to allow pasta to absorb flavor. Plate, sprinkle with lemon zest and serve with Reggiano Parmigiano cheese.

Chicken Breasts with Blackberry Brandy Cream Sauce. . .

2010-10-29T11:49:00.000-07:00

This recipe is great for fall. Although I originally designed this recipe with Chicken in mind, the sauce works wonderfully with Turkey and Pork as well. I hope you enjoy it.

Chicken Breast with Blackberry Brandy Cream Sauce

6 Skinless, boneless chicken breasts
3 Scallions finely chopped, including white and green part of scallions
1/3 Cup Chopped Walnuts
1 Large Red Apple cored and chopped with skin left on
1/4 Tspn. Sea Salt (for sauce) + Salt to taste to prepare Chicken Breast
1/4 Tspn. Ground Black Pepper (for sauce) + Pepper to taste to prepare Chicken Breast
1/4 Tspn. Ground Dried Mustard
1 Tblspn. Dried Parsley
1/8 Tspn. Freshly ground Nutmeg
2 Tblspn. Extra Virgin Olive Oil
1 Tblspn. Unsalted Butter
1 Cup Chicken Stock
2/3 Cup Blackberry Brandy
1/3 Cup Heavy Cream
1 Tspn. Cornstarch
1.5 Tblspn. Water

Rinse Chicken Breasts and pat dry. Lightly sprinkle each side of each breast with salt and pepper and set aside. Heat extra virgin olive oil and unsalted butter in heavy skillet over medium high heat. Place chicken breasts in the skillet after it is up to temperature and cook until breasts are golden brown on each side. Remove chicken from skillet and set aside. Reduce heat to medium. Add Chicken Stock and Blackberry Brandy to pan, stirring to deglaze pan and incorporate the pan drippings. Add scallions, walnuts and apples to pan and allow the stock and brandy to cook down by half. Add cream, salt, pepper and dried mustard. Stir and allow to cook for approximately 1 - 2 minutes. Mix cornstarch and water together in separte bowl and mix. (This is a cornstarch flurry for thickening). Add cornstarch flurry to sauce. Stir and allow sauce to remain at a low boil until sauce begins to thicken. (The sauce should coat a spoon, but should not be paste like in consistency.) Add chicken breasts back to the pan. Sprinkle with the Parsely and fresh ground Nutmeg. Reduce heat to simmer and cook for 30 minutes. Spoon sauce over each breast for serving.

Serves 6

Note: Either steamed rice or Rosemary Roasted potatoes accompanies this dish well.

Gluten Free Salsa

2010-10-26T15:41:00.000-07:00

There are some gluten free bottled Salsa on the shelves, but can anyone argue that fresh homemade isn't better? Of course not! I put this recipe together over the years and it is delicous. You can adjust the type of peppers that you use for the desired heat. This recipe is a medium hot. It catches you in the back of the throat, but doesn't make your eyes water and your forehead sweat.

I am not a big fan of Cilantro, but I do like Coriander, which is the seed of the plant. Therefore, I use Coriander in this recipe. You can add a couple tablespoons of chopped Cilantro to the recipe if you choose to have a more predominant presence of the flavor.

Here is a link to a site that is great for describing the flavor and heat of the various peppers you can choose from for this recipe http://www.foodsubs.com/Chilefre.html

Donna's Spicey Salsa

1/2 Cup of fresh hot peppers chopped. I use a mix of equal amounts of Jalepeno, Hot Cherry Peppers, and Guero (also known as Caribe Chili Pepper) and I add one small Habanero Pepper. (I remove the seeds from all of the hot peppers, but you can add some for extra heat.
3 Cups of chopped mild Peppers to include 1 Red Bell Pepper, and equal amounts of Poblano Peppers, Yellow Bananna Peppers and Anaheim Peppers
1 Large Sweet Yellow Onion chopped
3 Cans of Fire Roasted Diced Tomatoes (14.5 oz. each)
1.5 Tspn. Kosher Salt
2 Tblspn. Tblspn. Fine Ground Black Pepper
1 Tblspn. Crushed Garlic
1 Tspn. crushed Coriander seed. (I use a pestle and mortar to crush them.)
3 Tbspn. Dired Parsley
3 Tblspn. Grape Seed Oil
3 Tblspn. White Wine Vinegar
1 Tblspn. Corn Starch
3 Tblspn. Water

Heat the Grape Seed oil over medium high heat in a large skillet. Add the chopped peppers and onions. Allow to cook until onions begin to sweat and peppers become slightly tender. Add the white wine vinegar and allow to cook for 1 more minute. Add the crushed garlic, kosher salt, pepper and coriander. Stir to incorporate and allow to cook for 3 minutes. Add the fire roasted diced tomatoes and dried parsley. Stir to incorporate ingredients thouroughly. Reduce heat to medium but maintain a low boil and allow to cook for 15 minutes stirring frequently. Taste and ajust salt and pepper to your liking. In a small bowl mix Corn Starch and Water and stir to a smooth liquid. Add the Corn Starch slurry to the salsa and allow to cook at a low boil for an addition 5 - 7 minutes. Remove from heat and allow the salsa to cool. Once cooled, add the salsa to a food processor or blender and pulse to desired consistency.

Makes approximately 2 quarts of salsa.

Vodka Sauce. . .

2010-10-12T20:20:00.000-07:00

This is a wonderful Tomato Cream Sauce that works best with heavier pastas such as Gnocchi or Penne, Ziti, or Rigatoni. . .(Gluten free for Celiac's remember!!!)

Vodka Sauce:

2 Large Shallots chopped
1 Small Red Onion chopped
1 Medium Clove Garlic finely minced
8 oz. Pancetta diced
1/4 Cup Pignoli Nuts (Pine Nuts)
4 Large Fresh Basil Leaves roughly chopped
Salt and Pepper to taste
3 Tblspn. Olive Oil
3 Cups Crushed Tomatoes (No skins or seeds)
1 Cup Vodka (Plain with no flavor added)
1/4 Cup Heavy Cream

Heat Olive Oil in a skillet over high heat. When hot, add chopped Pancetta and allow to brown until a light crisp starts to form at the edges. Add the chopped Shallots, Red Onion and Garlic. Stir and reduce heat to medium high. Cook until Shallots and Onions begin to sweat. Add Pignoli nuts and allow the nuts to toast for a minute or two until they begin to turn a light golden color. Remove pan from heat and add the Vodka. Return pan to the heat and allow the Vodka to deglaze the pan while stirring and scrapping up the bits attached to the pan to incorporate the flavor into the sauce. When Vodka is reduced by half, add the Crushed Tomatoes and stir to incorporate all ingredients. Add heavy cream and stir to incorporate. The sauce should be a rose color. Salt and Pepper to taste. Add chopped basil. Stir and reduce heat to low to medium and allow the sauce to cook for an additional 30 minutes. Stir frequently to avoid sticking.

The above Recipe is enough for 1 pound of pasta. Recipe can be doubled if necessary.

NOTE: This sauce is delicious with the homemade pasta recipe that I previously posted on February 16, 2010 which can be found in the Archives.

Cutlets Milanese

2010-10-09T11:22:00.000-07:00

Chicken Cutlet Milanese

The beauty of Cutlets Milanese is that they are delicious with many types of meat. The recipe is the same whether you use pork loin chops, beef cutlets, veal cutlets or chicken. . .

Just remember to pound your meet very thin and tender.

Chicken Cutlets Milanese

6 Boneless, Skinless Chicken Breasts

2 Cups Gluten Free Italian Seasoned Bread Crumbs (See recipe below)

1/2 Cup finely grated Parmigiano Reggiano Cheese

1 Cup of Gluten Free All Purpose Four

4 Eggs

3 Roma Tomatoes

1 Cup of Lettuce of your choice (preferably Romaine, Endive, Frisee or Arugula)

1 Cup Grape Seed Oil (I prefer this over Olive Oil because it has a higher smoke point and therefore less splatter)

2 Tblspn. Balsamic Vinegar

Rinse and pat dry chicken breasts. Place each breast on a sheet of plastic wrap and place another sheet of plastic wrap on top of the breast. Use a meat mallot to pound the chicken to desired thickness. This process also tenderizes the meat. Once all breasts are pounded, place the flour in one shallow sided dish (a pie plate works well) and the eggs (beaten with a touch of water) in another shallow sided dish. Mix the Italian seasoned gluten free bread crumbs and the grated Parmigiano Reggiano and place the mixture in a third shallow sided dish.

Heat the oil in a skillet over medium high to high heat.

Dredge each cutlet in flour, coating both sides thoroughly. Next, dredge the floured cutlet into the egg wash coating thoroughly. Then press the cutlet into the bread crumb mixture. (You can at this point redredge in the egg and bread crumbs if you wish to have a thicker batter. However, one dredging in each is more than sufficient.

Cook the cutlets in the heated oil until they are golden brown on both sides. (Depending on the meat choice and thickness, 4 to 5 minutes on each side. Veal cooks faster while chicken and pork take a little longer.)

Remove cutlets from pan and place on a plate lined with paper towels to absorb any excess oil. Once cutlets are all done, transfer to a serving tray. Top with chopped lettuce and chopped Roma tomatoes and drizzle with Balsamic Vinegar.

Italian Seasoned Gluten Free Bread Crumbs

I make my own gluten free bread crumbs by running a loaf of brown rice bread in a food processor with salt, pepper, garlic powder, dried parsley, dried basil and dried oregano. You can also mix these ingredients into packaged gluten free bread crumbs. Per two cups of bread crumbs I add 1 Tspn. salt, 1 Tspn. pepper, 1/2 tspn. garlic, 2 Tblspn. dried Parsley, 1 Tblspn. dried Basil, 1 Tspn. dried Oregano.

Spicey Tequilla Lime Chicken Breasts

2010-09-09T09:14:00.000-07:00

Although you certainly wouldn't want to drink this spicey marinade, the chicken breast will not be too hot to eat. . .just delicious. Enjoy.

Spicey Tequilla Lime Chicken Breasts

4 Skinless, boneless Chicken Breasts
1 Medium Shallot minced
1 Large Garlic Clove minced
1 Small Jalapeno Pepper roughly chopped
1 Tspn. Kosher Salt
1 Tblspn. Fresh Ground Black Pepper
1 Tblspn. Ground Paprika
1/4 Tspn. Ground Ceyenne Pepper
3/4 Cup Tequilla (light/clear not Gold)
1/2 Cup Freshly Squeezed Lime Juice

Clean and pat dry the Chicken Breasts and set aside. Mix all remaining ingredients together and pour into a large ziplock bag. Add the Chicken Breasts, seal and move the bag around to thoroughly coat the Chicken Breasts with the marinade. Place in the refrigerator for 2 to 24 hours as you prefer based upon your time constraints. Remove Chicken from marinade and grill until desired wellness making sure however that the Chicken is cooked all the way through.

NOTE: Do not use the marinade to mop the chicken while it is cooking. To do so is a health hazzard. If you wish to use a mop then simply reserve some of the liquid prior to adding the chicken to it for marinating.

This is a simple, fresh tasting meal that goes great with Grilled Seasoned Corn on the Cob (See recipe below) and a simple baked potato.

Grilled Seasoned Corn on the Cob

4 Fresh Corn on the Cob with husks removed
4 pads of butter
Salt, Black Pepper, and Garlic powder (not garlic salt), to taste
1 Tblspn. Dried Italian Parsley devided 4 ways.

Place each corn on the cob on its own piece of aluminum foil large enough to roll around the corn on the cob and seal the ends. Sprinkle the corn with salt, pepper and garlic powder to taste and sprinkle with the parsley. Add a pad of butter to each piece of corn and wrap tightly in the aluminum foil. Place the corn on a medium to medium high grill. Rotate the cob every 2 minutes. Remove the corn from the grill after 10 minutes.

Lemon Rosemary Grilled Pork Chops

2010-09-07T11:15:00.000-07:00

This is a light refreshing grilled meat, but has an unexpected big taste in your mouth! Enjoy. . .

4 Pork Loin Chops on the bone
1 Tspn. Salt
1 Tspn. Fresh ground black pepper
2 Tblspn. Fresh minced Rosemary
Juice of one lemon
1/2 Cup Extra Virgin Olive Oil
3 Tblspn. Red Wine Vinegar

Rinse Pork Chops and pat dry. Set aside. Mix remainder of ingredients and whisk well. Pour marinade into a zip lock bag. Add the Pork Chops. Seal bag and move contents around to fully coat chops. Refrigerate for a minimum of 2 hours up to 24 hours depending on your time constraints. Grill to desired wellness.

These are excellent with Roasted Red Potatoes. . .suggested recipe follows below.

Herb Roasted Red Potatoes

6 Medium to Large Red Potatoes (skin on)
1 Large Shallot
Salt and Pepper to taste
1 Tblspn. Dried Italian Parsley
1/2 Tspn. Dried Oregano
1 Tspn. Dried Basil
1 Tblspn. Fresh Rosemary
1 Tblspn. Fresh Lemon Zest Reserved
3 Tblspn. Fresh Flat Leaf Italian Parsley (Reserved)
4 Tblspns. Extra Virgin Olive Oil

Clean Red Potatoes well with a brush since skin is being left on. Slice each potatato length wise and then cut into wedges. Arrange wedges in a single layer on baking sheet. Roughly chop the shallot and sprinkle over the potatoes. Sprinkle with salt and pepper to taste. Sprinkle all dry herbs and fresh Rosemary over the potatoes and shallots. Drizzle the olive oil over the potatoes and use your hands to mix all of the ingredients into the potatoes and shallots. Once thoroughly coated, rearrange in a single layer. Roast the potatoes in a 425 degree oven until the potatoes are fork tender and light golden brown. Arrange the potatoes on a serving platter and finish with a sprinkle of the fresh parsley and lemon zest and serve.

NOTE: Any fresh grilled vegetable is wonderful with this meal.

So sorry that I have not been posting. . .

2010-08-09T10:57:00.000-07:00

As most of you know, my brother was very ill these last several months and recently passed away. I have not been posting recipes during this most difficult time. I will resume posting within the next couple of weeks. In the meantime, I encourage you to look through the archived recipes which you will find on the lower right hand side of the page. Thank you for you patience.

Marinated and Grilled Lamb Chops

2010-05-27T09:43:00.000-07:00

Savory Grilled Lamb Chops

These delicious lamb chops are a summer grilling staple at my house. They are marinated in a savory blend of herbs, lemon, garlic, olive oil and balsamic and then grilled to perfection! There is no residual "gamey" taste. . .I highly recommend that whether your are a confirmed lamb lover or not, you give these a try. . .I guarantee that you will be back for more!

Savory Grilled Lamb Chops

12 Lamb Chops
2 Large Garlic Cloves Crushed
1 Tblspn. Salt (Sea or Kosher)
1 Tblspn. Ground Black Pepper
1/3 Cup Fresh Mint roughly chopped
1/3 Cup Fresh Italian Flat Leaf Parsley finely chopped
1 Sprig Rosemary (I usually cut a piece that is about 4 inches long)
1 Cup Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar
Juice of 1 Fresh Lemon

Rinse lamb chops and pat dry. Set the chops aside. Mix remaining ingredients in a gallon size zipper plastic bag. Add the lamb chops to the marinade. Zip the bag and move the lamb chops around until the marinade is thoroughly mixed and the lamb is well coated. Place the bag in the refrigerator for 5 to 24 hours according to what your schedule permits.
Grill lamb chops to desired doneness. I find that 5 minutes on each side over a medium flame results in a medium well done chop.

Serves 4

NOTES: In a prior post I stated that I preferred to use dry herbs in a marinade. While I still stand behind that, there are certain meats and fish that do better with the subtle infusion of fresh herbs. Lamb is one of those meats. In this recipe if you prefer dry herbs, then use 2 Tblspns. of Parsley, 2 Tblspn. of Mint and 1 Tblspn. of Rosemary.

For those who prefer Dry Rubs when grilling. . .

2010-05-25T12:54:00.000-07:00

I think that dry rubs result in a very tastey BBQ. On another note, they are not as messy on your grill. I think the key to great flavor with a dry rub is the technique in applying it and the length of time the meat is allowed to sit with the dry rub. Insofar as the technique is concerned, you can't just sprinkle the seasonings on the meat. You have to get your hands dirty. Massage the seasoning into the meat making sure that the flavor is really getting in there. As for the time, I like to dry rub the meat at least 5 hours prior to grilling. I have done 24 hours when I plan my menu sufficiently in advance. This is the dry rub that I put together and it tastes great. Feel free to add or delete spices and share your secrets with me!

BBQ Dry Rub

1/2 Cup Sea Salt or Kosher Salt
1/2 Cup Coarse Ground Black Pepper
1/4 Cup Garlic Powder (Do not use Garlic Salt in place of Garlic Powder)
3 Tblspn. Ceyenne Pepper
1/4 Cup Chili Powder
3 Tblspn. Cumin
1/2 Cup Smoked Paprika

Place all ingredients in a ziplock bag and shake to mix ingredients thoroughly. Store spice rub in a tupperware container or glass spice jar. This rub is delicious on Ribs, Brisket and Chicken. I have also used this rub on Sirloins. It can be used in combination with a liquid mop or BBQ sauce on the grill.

Gluten intolerance and most BBQ sauces are not a good mix. . .

2010-05-17T09:54:00.000-07:00

      Just reading the ingredients on most BBQ sauce labels is a frightening experience for a person who can't eat Gluten. There are a plethora of ingredients that do or may contain gluten such as, MSG, Modified Food Starch, and Caramel color. Well, I began working on a BBQ sauce, something I had never made, shortly after my diagnosis. I ultimately achieved a BBQ sauce that made me never want to buy it in a bottle again. It is very easy to make. This recipe is a nice balance between spicy and sweet. However, the beauty of this recipe is that the seasonings can be adjusted easily to accommodate your own taste. If you want it hotter, throw in more Jalepeno or perhaps substitute a Habanero instead. Sweeter? More brown sugar or balsamic vinegar. Saltier? add a pinch. . .you get the idea. This BBQ sauce is great on Brisket, Ribs, Chicken, Shrimp. . .if you can BBQ it, this sauce works. Enjoy!

Donna's Kickin' BBQ Sauce

3 Small Shallots finely minced
1 Large Sweet Yellow Onion chopped
4 Large Garlic Cloves finely minced
1 Jalapeno pepper minced (If you like it hotter keep the seeds, otherwise discard seeds)
4 Strips Thick Cut Smoked Bacon chopped
4 Tblspn. Ground Black Pepper
4 Tblspn. Paprika
4 Tblspn. Chili Powder
2 Tspn. Ground Cumin
2 Tspn. Ground Ceyenne Pepper
2 Tspn. Salt
1 Cup Brown Sugar
1/4 Cup Vegetable Oil
1/2 Cup Apple Balsamic Vinegar
2 28 oz. Cans of Crushed Tomatoes (with no seasonings added)

Heat oil in a saucier or large skillet. Add bacon. When Bacon is half way cooked, add garlic, onion, shallots and jalapeno. Cook, stirring frequently, until bacon is crisped on the edges.  Add crushed tomatoes and the balance of all remaining ingredients. Stir thoroughly until brown sugar and vinegar is incorporated with no color streaking.    At this point, the BBQ sauce should be a brownish red. The color of the sauce is directly related to its appropriate taste. If you prefer a darker BBQ sauce, you can add, more of the Brown Sugar, Apple Balsamic and Chili Powder at this point. However, add only 1 Tblspn at a time of the Brown Sugar and Apple Balsamic and 1 Tspn. of the Chili Powder and taste test before any further additions. Bring the BBQ sauce to a light boil, reduce the heat and allow to simmer for 1.5 hours.

Makes 2 Quarts.

Note:  If you prefer a very smooth textured BBQ sauce, simply allow the BBQ sauce to cool and run the sauce through either a food processor or blender to achieve a smooth consistency.

Veal Giuseppi. . .inspired by my husband and created by me for him. . .

2010-05-13T14:51:00.000-07:00

Veal Giuseppi

This is a savory, rustic dish of veal, fresh fennel and capers brought together with fire roasted tomatoes. Veal Giuseppi is amazing served over steamed white rice. I prefer a delicate green vegetable to accompany this dish. Here it is shown with Garlic and Lemon Broccolini. Enjoy!

Veal Giuseppi

8 Veal Cutlets
1 Medium Shallot finely chopped
1 Small Garlic Clove minced
1 Large Fennel Bulb
3 Tblspn. Capers (Non-Pareil)
3 Tblspn. Sliced Kalamata or Dried Black Olives (optional)
3 Cups Diced Fire Roasted Tomatoes
1 Cup Gluten Free Flour for dusting Veal Cutlets (seasoned with 1 Tspn. Salt, 1 Tspn. Ground Black Pepper, and 2 Tblspn. Dried Parsley)
Salt and Black Pepper to Taste when dish is complete and in simmer stage.
1/3 Cup Extra Virgin Olive Oil
1 Tblspn. Unsalted Butter
1/3 Cup Dry Red Wine

Rinse the Veal Cutlets and pound to tenderize. (I usually pound the Veal to 1/2 its original thickness. Always pound from the center outward. Often the cutlet becomes large enough to cut into two pieces.) Dredge each pounded cutlet in the seasoned flour coating each side of the cutlet and set aside. Chop the Shallot, mince the garlic, rinse the capers and slice the olives and set the ingredients aside. Break down the fennel bulb. (Cut of the stalks, but reserve the Frons, quarter the bulb, remove the core and slice the fennel and rinse.) Heat the extra virgin olive oil and butter over medium high heat in a large skillet. Sautee the veal cutlets until lightly golden brown on each side. Remove Veal from pan and set aside. Remove pan from heat and add 1/3 cup dry red wine. Return pan to the heat (medium heat) and use a wooden spoon to deglaze the pan and incorporate the pan drippings. Add garlic, shallots and fennel to the pan. Sautee until the fennel is tender. Add fire roasted tomatoes and allow to cook for 10 minutes. Add capers and black olives. Stir sauce to incorporate ingredients. Taste sauce and salt and pepper to taste. Add veal back to the pan and turn each piece of veal to coat thoroughly with sauce. Run a knife through the Fennel Frons and lightly chop. Sprinkle the chopped frons over the sauce. Reduce heat to a simmer. Allow to Veal to simmer in sauce for 30 minutes.

While the Veal is simmering, prepare the steamed white rice and the Garlic and Lemon Broccolini (see recipe below).

Garlic and Lemon Broccolini

2 Bunches Broccolini
1 Medium Garlic Clove finely minced
1/2 Tspn. Sea Salt
1 Tspn. Ground Black Pepper
Juice and Zest of 1/2 small Lemon
3 Tblspn. Extra Virgin Olive Oil
1/3 Cup Water

Prepare Broccolini by cuting the bottom 1/4 inch of the stems and rinse under cold water. Add 1/3 cup of Water, fresh lemon juice and Broccolini to a skillet over medium high heat and cover. Allow Broccolini to steam until slightly tender, but still firm. Remove skillet from heat and drain water from pan. Rinse Broccolini with cold water. This will aid in retaining the green color. Pat dry. Return pan to medium high heat and add the extra virgin olive oil and minced garlic. When oil is heated, return the Broccolini to the pan. Season with the sea salt and ground black pepper. Allow Broccolini to sautee until fork tender. Remove from heat and sprinkle with lemon zest.

Note: There are varying sizes of Capers. The general rule is the smaller the caper the more mild its taste. You will notice that I always use the "nonpereil" caper. This caper is from the South of France and is very mild. If you haven't tried capers in your cooking or you haven't tried the nonpereil caper, please do so!

Grilling Sauces and Marinades are a challenge for those of us on a Gluten Free diet. . .

2010-04-19T11:19:00.000-07:00

With summer upon us, grilling season is officially on! The problem for those of us on this gluten free diet is that most marinades and grilling sauces have hidden in there somewhere in the form of modified food starch or MSG those nasty glutens that will make us ill. From time to time throughout the summer, I will be posting some very simple grill recipes that will include sauces and marinades that are homemade and easy. I already posted one grilling sauce recipe on March 25th. Today I am posting a simple marinade that is absolutely delicious for chicken breasts, but is also great for lamb chops and steaks. I will also be posting a wonderful homemade BBQ sauce in the upcoming week.

Zesty Garlic Balsamic and Herb Marinade

4 Tblspn. dried Parsley
3 Tblspn. dried Basil
1 Tspn. dried Oregano
1 Tspn. dried Marjoram
1 Tblspn. Salt
2 Tblspn. Black Pepper
1 Large Garlic Clove Crushed
1/4 Tspn. Red Pepper Flakes (optional)
1 Cup Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar
The Juice of one fresh lemon

Mix all of the above ingredients and pour into a large ziploc plastic bag. Place skinless, boneless chicken breast in bag and roll bag in your hand to ensure total coverage of the meat. I refrigerate for 2 to 24 hours depending on time availability prior to grilling.

Note: If using this mixture for lamb, I substitute 1 Tblspn. of dried mint leaves in the place of the Marjoram. If using for steak, keep the above recipe the same, but add 1/4 Cup of Worcestershire Sauce.

Note: Fresh Herbs do not work as well as dried herbs for a marinade.

Steak Au Pauvre with a Dijon Cognac Sauce

2010-04-11T11:18:00.000-07:00

4 New York Strip Steaks
1 1/2 Cups fresh Coarse Ground Black Pepper
Kosher Salt
1 Tblspn. Olive Oil
3 Tblspn. Unsalted Butter
1/3 Cup Cognac (Brandy can be substituted)
1/3 Cup Heavy Cream
1 1/2 Tblspn. Dijon Mustard

Rinse and pat dry the steaks. Put fresh coarse ground black pepper on a plate. Sprinkle each steak with Kosher salt. Place each steak onto the black pepper pressing it firmly to ensure that it is thoroughly coated with the black pepper. Repeat for other side of the steak. Once coated in pepper, let the steaks stand at room temperature for 15 minutes. Heat olive oil and unsalted butter in a skillet over medium high heat. Cook steaks. Approximately 5 minutes on each side to blacken steak nicely. If you prefer your meat well done, remove from skillet and place steak in a baking dish in the oven at 200 degrees until it is cooked through as this will allow the steak to maintain juiciness.

Once all steaks are blackened, remove the skillet from the pan and add the Cognac. Return it to the burner and ignite the cognac. Use a wooden spoon to scrape pan and deglaze the pan thoroughly. Add the dijon mustard and the cream and stir thoroughly to incorporate. Turn off heat and serve immediately. Spoon sauce over the steaks and serve.

Stuffed Escarole. . .a great side dish all year round!

2010-04-07T11:33:00.000-07:00

Stuffed Escarole

1 Large Head of Escarole cleaned and chopped

1 Cup of sliced Mushrooms (White or Baby Portobella)

1/2 Cup chopped Red Bell Pepper

1/4 Cup Chopped Sweet Yellow Onion

2 Garlic Cloves, finely minced

1/3 Cup sliced Black or Kalamata Olives

2 Tblspn. Capers (Non-Pareil)

1/2 Cup Gluten Free Bread Crumbs (Unseasoned)

1 Tspn. Salt

1 Tblspn. Ground Black Pepper

1/4 Tspn. Crushed Red Pepper Flake

1 Tblspn. Dried Parsley

1/2 Tspn. Dried Basil

1/4 Tspn. Dried Oregano

1 Cup of Water

1/3 Cup Fresh Lemon Juice

3 Tblspn. Extra Virgin Olive Oil

Place the cleaned and chopped Escarole in a sauce pan with the water and lemon juice over medium heat. Cover and let simmer until Escarole is cooked. Drain and set aside. In a large skillet heat the olive oil over medium/high heat. Add the garlic, onion, red bell pepper and allow to cook approximately 3 minutes, stirring frequently. Add the mushrooms and cook approximately 2 more minutes. Add the drained and cooked Escarole stirring to incorporate the ingredients and allow to cook until Escarole is heated through. Add salt, pepper, red pepper flake, parsley, basil and oregano, capers and olives and stir to incorporate. Reduce heat to simmer and allow to cook for 5 minutes. Add bread crumbs and stir to incorporate and to allow the bread crumbs to absorb any standing liquid. Serve immediately.

Serves 6 as a side dish. Recipe can be doubled.

Note: When cleaning Escarole, it is very important to make sure that all dirt is washed off or else the dish will be gritty. It normally takes several rinses. Often it is necessary to lift the leaves individually as overall rinsing with the kitchen sprayer or faucet is not always sufficient.

Balsamic Tomato Grilled Pork Loin Chop

2010-03-25T11:09:00.000-07:00

Grilling season is around the corner!

This is an easy and delicious meal! Sweet and savory with just the right amount of tanginess. It is pictured above with Italian Green Beans with sauteed mushrooms, Grilled Plum Tomatoes and a baked potato. This is so tastey that your family will never know how quick and easy it was! The side dish recipes are also included below.

Balsamic Tomato Grilled Pork Loin Chop

6 Pork Loin Chops (Bone In)

1/2 Tspn. Salt

1 Tspn. Black Pepper

1/4 Tspn. Ceyenne Pepper

1/4 Tspn. Ground Cumin

1/2 Tspn. Chili Powder

1 Tspn. Paprika (Hot Paprika can be substituted)

1/3 Cup of Gluten Free Ketchup

1/4 Cup Balsamic Vinegar

Mix ground spices together and rub both sides of each pork loin chop. Refrigerate for 2 to 3 hours. Whisk Balsamic Vinegar and Gluten Free Ketchup thouroughly. Remove dry rubbed pork loin chops from refrigerator 45 minutes prior to grilling to remove chill from meat. Grill pork loin chops turning the first time after 4 minutes. Mop grilled side with tomato balsamic glaze. Repeat until pork loin chops are done to your taste preference. I prefer my pork loin chops to be cooked through with no pink, but still juicey. This usually takes cooking the chops twice on each side for approximately 3 to 4 minutes per turn.

Serves 6

Italian Green Beans With Mushrooms

1 1/2 Pounds Italian Green Beans cleaned and cut

1 Cup White or Portobella Mushrooms cleaned and sliced

1 Small Garlic Clove minced

1 Small Shallot minced

1 Tspn. Salt

2 Tspn. Ground Black Pepper

2 Tblspn. Extra Virgin Olive Oil

Par boil the Green Beans in a pot of water until slightly tender, but with a crisp in the center. (Approximately 2 minutes. Drain and run cold water over the top to stop cooking process. Let excess water drain off. In a skillet, heat the extra virgin olive oil. Add minced garlic and minced shallot and allow to cook until the shallot is transclucent. Add sliced Mushrooms (add additional olive oil if necessary to prevent burning). Allow mushrooms to turn lightly golden. Add Green Beans, salt and pepper. Cook approximately 3 minutes once Green Beans are added.

Note: Never add the salt until the mushrooms are golden. Salt will cause the mushrooms to leach fluid which inhibits the browning process.

Grilled Plum Tomatoes

6 Medium or Large Plum Tomatoes

1 Tspn. Salt

1Tspn. Black Pepper

1/2 Tspn. Sugar

Extra Virgin Olive Oil

Wash and dry Plum Tomatoes. Cut off stem end. Slice each tomato length wise. Clean the seeds out. Brush each tomato with olive oil and sprinkle each with the salt, pepper and sugar. Place skin side up on the grill until grill marks form. (Approximately 1 - 2 minutes). Turn once for approximately 30 seconds.

Note: The Tomatoes can also be baked in the oven. When I choose to bake the tomatoes in the oven, I also sprinkle each tomato with parmigiano cheese. The cheese forms a golden crust over each which contrasts with the sweetness very nicely.

Warm Endive and Raddicchio Salad in a Frico Boat

2010-02-19T12:49:00.000-08:00

This is a wonderful recipe to serve either as a salad, an appetizer or a side dish. The saltiness of the Frico and the slight bitterness of the Endive and the Raddicchio compliment eachother beautifully. Frico is simply a Parmigiano cracker. The Frico can be made in a skillet or in the oven. They can be left flat or they can be shaped while they are warm out of the oven. They are very elegant and tastey, but very easy to make!

Warm Endive and Raddiccio Salad in a Frico Boat

1 Head of Raddicchio chopped and cleaned

3 cups of Endive chopped and cleaned

4 Scallions finely chopped

2 Garlic Cloves finely minced

1 Tspn. Sea Salt

1 Tspn. Black Pepper

1 Tspn. Fresh Lemon Zest

1 Cup Finely Grated Parmigiano Cheese

3 Tbspn. Extra Virgin Olive Oil

1Tblspn. Balsamic Vinegar

1 Tspn. Fresh Lemon Juice

Directions for Frico:

Preheat Oven to 350 degrees. Mix the 1 cup of finely grated Parmigian cheese with the fresh lemon zest. Divide mixture into 6 approximately even amounts. Lightly grease a baking sheet. (It is actually easier to line the pan with a silicone baking sheet if you have one handy.) Spoon each amount onto the tray and flaten into a disk shape approximately 4 to 5 inches in diameter. Place in oven and bake until the Frico are lightly golden brown and crisp. Usually 5 - 6 minutes. Depending on the moisture content in the cheese, it could take a little less or more time so watch carefully. Remove from tray immediately. If you wish to make a bowl or a boat, place the Frico over a ramikan or small custard dish. Do this carefully so as not to break the frico. Shape and let cool for a few minutes.

Directions for Warm Endive and Raddicchio Salad

Cut Raddicchio in half through the center of the core. Remove core and chop Radicchio into bite size pieces. You want the Radicchio chunky so do not over chop. Chop Endive so that you have three cups worth. Heat two tblspn. Extra Virgin Olive Oil in skillet over medium high heat. Add the Raddicchio, Endive, Garlic, Scallions, Salt, and Pepper to the skillet and sautee the ingredients until wilted and tender. Remove from heat. Taste test and add more salt and pepper if necessary. Sprinkle with the fresh lemon juice and add the remaining Extra Virgin Olive Oil and Balsamic Vinegar. Lightly toss. Fill each Frico with the warm salad.

Serves 6

2010-02-16T17:50:00.000-08:00

Homemade Gluten Free Pasta (pictured above newly cut and prior to cooking)

Where do I start with homemade gluten free pasta? How about the word "Yikes"! It took me five years to make this recipe work in order to attain the texture and taste that I prefer in a homemade pasta. The obvious problem with homemade gluten free pasta is getting it to stick together and not crumble during any of the phases, kneading, rolling, cutting or cooking. Essentially there are two components to make this work. First, a mixture of flours. You cannot use simply one type of flour. You must mix several types of flour, such as rice, tapioca, garbanzo flours or perhaps some potato starch or corn starch. Beware though because corn starch does not freeze well at all. Well, I've made the mixture part simple for you by making this work with one type of flour that is a premix of many different gluten free flours. Bob's Red Mill All Purpose Gluten Free Baking Flour came to the rescue! Second, Xanthan Gum. I will not get into the complicated explanation of what Xantham Gum is exactly! You could look that up on the internet. However, it is an absolutely necessary ingredient to prevent crumbling of the pasta dough. It can be found in the gluten free section right next to the gluten free flours.

Note: For those of you who are not gluten free, but want to try homemade pasta, the beauty of this recipe is that it converts back to a gluten recipe very easily. You will simply substitute your regular flour for the gluten free flour and leave out the Xanthan Gum.

This pasta is delicious with any sauce. I personally find that homemade pasta works best with a classic Italian Tomato Sauce, but is also delicious with a Bolognese Sauce, Pesto Sauce and Alfredo Sauce.

Enjoy!

Homemade Gluten Free Pasta

3 Cups Bob's Red Mill All Purpose Gluten Free Baking Flour
1/2 Tspn. Salt
3 Tspn. Xanthan Gum
4 Eggs
3 Tblspn. lukewarm water

Sift gluten free flour with salt and Xanthan Gum in a large bowl. Make a well in the center and add eggs and water. Use a fork or flat whisk to beat eggs and mix into flour. Once combined use you hands to bring dough together. Dough will be stiff. Turn out onto a wooden board and knead until the dough is firm and holding together nicely. Form dough into a ball and wrap in plastic wrap and let set for 30 minutes. (If you are making the non-gluten free pasta, you will knead until the dough is smooth and elastic and then cover for 15 minutes with a bowl.)

Divide dough into 4 equal parts. I roll and cut the dough by hand to make pasta shapes such as twists (pictured above), but you can use a pasta rolling machine to make spaghetti or fettucini. Basically roll your dough on a lightly foured board until the dough is about 1/16 inch thick and cut your shape preference. If you like spaghetti or fettucini and want to cut it by hand, roll up your rectangle from the long side, as you would a jelly roll, and then cut your slices to the desired thickness of your spaghetti or fettucini. Layout pasta on a lightly floured baking sheet.

I find that the homemade gluten free pasta works best if you cover your pasta loosely with plastic wrap and place the tray in the freezer to allow the pasta to dry for two hours prior to cooking. If you choose to freeze the pasta for use at a later time, you may do so, but make sure that you seal the pasta in a ziplock freezer bag.

Cook the pasta as normal in a pot of boiling salted water. Cook uncovered until tender. This will take approximately 3 - 5 minutes as fresh pasta cooks quicker than dry pasta. Homemade pasta will float to the surface when it is ready.

Makes 4 Servings. (Recipe can be doubled)

Classic Italian Tomato Sauce

2010-02-07T11:34:00.000-08:00

By special request of my friend Dena, I give you my family recipe. Now, in my house we grew up using homemade canned tomatoes. However, in today's day and age of both parents working, clearly most people do not have the time. So, instead of homemade canned tomatoes, I have converted the recipe to allow for a purchased canned tomato, but it is still very good. The key to buying the canned tomato to use is to use what is called a tomato "sauce"--NOT A PREMADE SAUCE. There are a number of very good Italian brands, but believe it or not, Hunt's makes a very good one too! What I look for is a brand that has nothing but the tomatoes and low sodium. I stay away from any brand that has added onion powder, bell peppers or any ingredients that will alter the taste of your sauce. I hope that you enjoy it.

Italian Tomato Sauce

1 Medium Yellow Onion diced
2 Garlic Cloves Crushed (use a garlic crusher or garlic grater for correct consistency)
3/4 Tblspn. Salt
1 Tblspn. Black Pepper
1/4 Tspn. Red Pepper Flakes (In a sauce this large, it will not result in a hot sauce. It simply adds flavor in the background)
2 Tblspn. Dried Parsley
1 Tblspn. Dried Basil
1 Tspn. Dried Oregano
1 Large Dried Bay Leaf
4 Large Fresh Basil Leaves roughly torn
4 Tblspn. Extra Virgin Olive Oil
4 Cans Tomato Sauce (see note above) 13 oz. each
3 Cans Tomato Paste (6 oz. each)
1/2 Cup Dry Red Cooking Wine
1/2 Cup Water

Heat extra virgin olive oil in a large sauce pan over medium high heat. Add the diced Onions and Crushed Garlic and Red Pepper Flakes stirring frequently until onions begin to sweat. BE CAREFUL NOT TO BURN THE GARLIC OR THIS WILL MAKE THE SAUCE BITTER. Add Tomato Paste, water, and red wine and stir to incorporate. Stir frequently to avoid sticking. Add dried parsley, basil, oregano, salt and pepper. Let paste cook at a low boil for 10 minutes stirring constantly to avoid sticking. Add Tomato Sauce and stir to incorporate paste mixture. Bring to a boil. Add the Bay Leaf and fresh basil. Cook at a low boil for approximately 1 hour stirring occasionally to ensure that the sauce is not sticking. Taste after 1 hour to determine if any further seasoning is necessary. If so, add herbs and seasonings to taste. Reduce heat to a simmer and continue to cook for 3 additional hours.

Note: My mom used to add the dried herbs with the onion and garlic to the olive oil prior to adding the paste. I too used to do this. However, I found that it was very easy to burn the herbs and then it looked like dark flecks in the sauce. I avoid this by adding the herbs with the paste.

Additionally, if you want a meat sauce. Add the meatballs, sausage, pork or meat of your choice to the sauce. I do not cook the meat in the sauce. I prefer to make the meat separately and then add it to the sauce. Keep in mind that you should add the meat early in the cooking process to maximize the flavor.

Hi All. . .

2010-02-04T16:43:00.000-08:00

During the upcoming week I will be posting my recipe for a classic tomato sauce at the request of Dena. I will also be posting a recipe for Veal in a Sherry Orange Sauce. . .

Pan Seared Pork Loin Chops with Sherry Cream Sauce with Corn Peperonato

2010-01-29T11:18:00.000-08:00

Pan Seared Pork Loin Chops with Sherry Cream Sauce

8 Center Cut Pork Loin Chops without bone

Salt and Pepper

3 Tblspn. Capers (Non-Pareil)

1 Small Shallot finely minced

6 Tblspn. Extra Virgin Olive Oil

1/4 Cup Sherry

1/4 Cup Heavy Cream

Rinse pork chops and pat dry with toweling paper. Liberally Salt and Pepper both sides of chops. Let chops stand for 15 minutes. Heat oil in large skillet over medium high flame. Add Pork Chops to hot oil and sear on each side until golden brown carmelization occurs on each side. (Usually 3 - 5 minutes per side). Remove Pork Chops from pan and set aside. To hot oil add the shallots until they begin to sweat. Add Sherry and scrape the bottom of the pan to deglaze the pan and bring the drippings into the Sherry, stirring to incorporate. Reduce Sherry by one-half. Reduce the heat to medium and add the Heavy Cream and Capers and stir to incorporate sauce. Cook for approximately 5 minutes over medium low flame until sauce starts to thicken. Add salt and pepper to taste (usually 1/2 Teaspoon of each). Return the Pork Chops to the pan turning to coat each side with sauce. Reduce heat to low and allow to finish cooking for 10 minutes.

Note: Mushrooms are a delicious addition to this dish. If you wish to add mushrooms. Slice them thinly. Use either white or baby bella mushrooms. Add them to the dish at the same time that you add the shallots.

Corn Peperonato

3 cups of Fresh or Frozen Corn

1 Cup of Roasted Red Peppers thinly sliced

1 Small Garlic Clove Crushed

1/4 Tspn. Red Pepper Flakes (optional)

Salt and Pepper to Taste

1 Tblspn. Unsalted Butter

1 Tblspn. Extra Virgin Olive Oil

Heat unsalted butter and extra virgin olive oil over medium flame with the crushed garlic and red pepper flakes to infuse the oil and butter mixture with the garlic flavor and to add heat. Add corn and cook until corn is just tender. Add the roasted red peppers, salt and pepper to taste and allow to cook for another 5 minutes stirring frequently.

Note: 2 tablespoons of minced yellow sweet oinions or chopped scallions may be added to this dish. If you choose to add the onions to the dish add them with the garlic while the oil and butter mixture is heating.

I serve the pork over steamed and lightly seasoned white rice and drizzle the chops and rice with remaining sauce.

Serves 4

Eggplant Parmigiano

2010-01-25T10:10:00.000-08:00

This is a wonderful Italian comfort food. I will start by saying that I make my Eggplant Parmigiano "lasagna style" because my husband prefers this method. His family was from southern Italy. My family was from central Italy and preferred to have the Eggplant on a plate in a single layer with sauce and cheese melted over the top. Whichever way you prefer, this recipe will work. Simply layer the Eggplant if you would like to try lasagna style or, if not, forego that step and layout your fried eggplant in a single layer with the sauce and cheese.

     Another variation for this dish is whether to leave the skin on the eggplant or whether to peel it off. I prefer it peeled. I find the skin bitter and tough. However, some people like the bitter taste and choose to leave it on. My recipe calls for the Eggplant to be peeled. However, skip that step is you prefer to leave the skin on.

     The next decision for you to make is how thin should the eggplant be cut? In Italy, the more southern regions prefer a thicker cut. The more central regions prefer a thinner cut (about 1/4 inch thick). This is a matter of preference and the thickness you choose does not alter the recipe. For a single layer Eggplant Parmigiano, I prefer to slice the Eggplant on the round. However, for Lasagna style it works better to slice the eggplant long. Again, this is your choice as the recipe is not altered by this decision.

     In order to achieve the perfect result, the Eggplant must be prepared correctly, you must use a good homemade Italian Tomato Sauce. Do not substitute a bottled pre-made sauce. Additionally, the cheese should be of very good quality and used liberally.

EGGPLANT PARMIGIANO

4 Medium Eggplant
4 Cups Gluten Free Italian Seasoned Bread Crumbs
4 Cups Gluten Free All Purpose Flour (I use Bob's Red Mill brand)
4 Cups Shaved Mozzerella cheese
1 Cup of Grated Parmigiano Cheese
3 Quarts of cooked Tomato Sauce
6 Eggs
1/2 Cup of Vegetable oil for frying Eggplant
Salt for rinsing Eggplant (approximately 1/4 cup)
1 Tspn.Salt
1 Tspn. Pepper

     Make sure your tomato sauce is thoroughly cooked and heated. Reduce to simmer and reserve for later use.

     Prepare Eggplant: Cut off the stem of the eggplant and the opposite end (just enough to remove the dimple). Peel the skin off using a vegetable peeler or a sharp knife. Slice the eggplant into 1/4 inch thick slices (either on the round or lengthwise). For Lasagna style (stacked) Eggplant Parmigiano, slice the Eggplant lengthwise. Exposed flesh of the Eggplant discolors quickly so transfer the slices to a bowl of salted cold water. Place a plate or two over the Eggplant in the salted water to press down the Eggplant. Let the Eggplant soak until the water turns lightly brown. This will remove any bitterness from the Eggplant. (Usually soaking the Eggplant for 30 minutes will be sufficient for this dish.) Drain and rinse the salt off the Eggplant and layer the Eggplant in a single layer onto papertowels. Cover each layer of Eggplant with a paper towel and permit the Eggplant to dry off for 30 minutes.

     Pour the flour, seasoned bread crumbs and eggs into three separate dishes (I like using large pie baking dishes). Make sure to whisk the eggs to incorporate the yokes and whites. Add salt and pepper to the eggs. I usually add about 1 tspn. of each. Heat vegetable oil over medium high flame. (Vegetable oil is preferred over olive oil because the vegetable oil has a higher smoking point and will splatter less.) Make sure the oil is hot enough before adding the Eggplant. Otherwise, the breading will come off or be on the oily side. (Once you see small surface bubbles in the oil, you can commence frying the breaded eggplant.)

      While waiting for the oil to come up to termperature, begin breading your Eggplant.  Press each slice of Eggplant into the flour and coat both sides of each slice. Remove from flour and dip into the egg until thoroughly coated.  Remove from egg and coat each slice on both sides with the seasoned bread crumbs.

     Transfer the breaded slices of Eggplant to the hot oil and fry until lightly golden brown on each side. Remove from oil and place onto paper towel lined baking sheets in a single layer to allow excess oil to be removed from fried Eggplant. I usually change the papertowels after each batch. Allow to drain for ten minutes while breading and frying the next batch.

     Coat the bottom of the lasagna casserole with the cooked tomato sauce.  Layer the Eggplant on the bottom of the pan, overlapping slightly to permit full coverage. Ladle more sauce over the top of the eggplant and sprinkle the layer with parmigiano and mozzerella cheese. (More or less cheese can be used depending on your preference). Continue layering the Eggplant in this manner until the casserole is full. The top layer will be cheese.

     Transfer the Eggplant to a preheated 350 degree oven and bake covered for 30 minutes. Remove aluminum foil from the pan and allow to bake uncovered until the top layer of cheese is lightly golden brown. Remove from oven and let pan stand for approximately 20 minutes prior to cutting and serving. Additional sauce can be ladled onto each serving.

Gluten Free Italian Seasoned Bread Crumbs

I usually will make my own gluten free bread crumbs by running a loaf of brown rice bread in a food processor with salt, pepper, garlic powder, dried parsley, dried basil and dried oregano. You can also mix these ingredients into packaged gluten free bread crumbs. Per two cups of bread crumbs I add 1 Tspn. salt, 1 Tspn. pepper, 1/2 tspn. garlic, 2 Tblspn. dried Parsley, 1 Tblspn. dried Basil, 1 Tspn. dried Oregano.

Serves 8, but will serve more if the Eggplant Parmigiano is accompanied with a side of pasta.

Stuffed Rapini

2010-01-15T12:22:00.000-08:00

Stuffed Rapini

This is a delicious green vegetable. It is a little on the bitter side, but has a unique flavor when prepared correctly. Rapini is also known as Broccoli Raab and Broccoli Rabe. This particular recipe is a great side dish for meat, fish and even pasta.

Stuffed Rapini

2 Bunches Rapini cleaned and chopped

1/2 Cup Gluten Free Bread Crumbs

1/3 Cup Giardiniera (Hot or Mild depending on preference)

2 Large Garlic Cloves finely minced

1 Tblspn. Salt

1 Tblspn. Black Pepper

1/4 Tspn. Red Pepper Flakes (optional)

1/2 Cup Water

3 Tblspn. Extra Virgin Olive Oil

Juice of 1/2 lemon

Place cleaned and chopped Rapini in a large skillet with the water over medium high flame. Sprinkle with half of the salt and pepper and all of the lemon juice Cover and let cook until wilting begins. Uncover and allow to cook until tender and water is evaporated. When water is evaporated, add the Extra Virgin Olive Oil, the remainder of salt and pepper and the Red Pepper flakes. Add the finely minced Garlic and the Giardiniera. Stir to incorporate and allow to cook for 2 to 3 minutes. Lower the heat to a low simmer and add the gluten free bread crumbs, stirring to incorporate and absorb any standing liquid.

Serves 6

Note: When cleaning the Rapini, cut off the bottom 1/4 to 1/3 of the thicker part of the stems and discard. This recipe is delicious hot or at room temperature.

Grandma's Roasted Chicken

2010-01-04T20:06:00.000-08:00

This dish is naturally gluten free as long as the dried herbs that you select are gluten free. McCormick herbs are gluten free. Over the years I have made some very minor alterations to this Roasted Chicken recipe, but I must still give deference to my maternal grandma, Marietta, for this one!

Grandma's Roasted Chicken
6 Split Chicken Breasts on the bone with skin
6 pads of Herb Butter (Recipe below)
6 Tblspns. Dried Parsley
6 Tspn. Dried Basil
1 Tblspn. Dried Oregano
1 Tblspn. Dried Rosemary
2 Tblspn. Salt
3 Tblspn. Black Pepper
3 Tblspn. Paprika
1/4 Cup Extra Virgin Olive Oil

Rinse and pat dry chicken breasts and layout on a baking sheet. Use a large enough baking sheet so that there is space between the breasts. This will allow for better browning. Place one pad of the Herb Butter between the skin and the meat of each chicken breast. (You will sometimes have to lift the skin and separate it from the meat to make a pocket.) Divide the Extra Virgin Olive Oil among the chicken breasts by drizzling it over the top of each chicken breast and rubbing it and all over the skin. In a small bowl, combine the dried parsley, basil, oregano, rosemary, salt, pepper and paprika. Liberally rub the seasoning mix over the skin of each of the chicken breasts. Cover and let stand in Refrigerator for at least 2 hours. (You can cook the chicken after seasoning, but the meat will have greater flavor the longer it stands with the dry rub prior to roasting.)

Remove seasoned chicken breasts from refrigerator 30 minutes prior to roasting. Preheat the oven to 450 degrees. When oven reaches temperature, place the chicken breast on middle shelf and allow to cook at 450 until the skin becomes golden brown and crispy. Reduce temperature to 425 degrees and finish cooking. (Total cooking time is usally 40 - 50 minutes depending on the size of the chicken breasts).

Note: The side dishes pictured are the Asparagus Parmigiano Risotto (Recipe posted here on December 18, 2009) and Drunken Braised Zucchini (Recipe below)

Herb Butter

1 Stick of softened (not melted) unsalted butter
1 Tspn. Salt
1 Tspn. Black Pepper
1/2 Small Garlic Clove finely minced
1/2 Small Shallot finely minced
1 Tspn. Dried Parsley
1/2 Tspn. Dried Basil
1/4 Tspn. Dried Oregano
1/4 Tspn. Dried Rosemary
1/4 Tspn. Dried Marjoram

Using a Mortar and Pestel combine all of the above ingredients into the softened unsalted butter. When thoroughly combined, place the Herb Butter onto a piece of saran wrap and form into the shape of a log. Wrap tightly and allow to harden in refrigerator.

Note: Fresh Herbs can be used in this dish, but I find that the butter holds longer and becomes infused with more flavor from the dried herbs.

Drunken Braised Zucchini

6 Small to Medium Zucchini cleaned and sliced into 1 inch thick rounds
1 Medium Shallot chopped
1 Small Garlic Clove minced
Sea Salt and Freshly Ground Black Pepper to taste
4 Tblspn. finely grated Parmigiano cheese
4 Tblspn. Extra Virgin Olive Oil
1/4 Cup Sherry

Heat Extra Virgin Olive Oil in a skillet over medium high flame. Add Zucchini, Shallot and Garlic to hot oil. Allow the Zucchini to braise to a golden color and then stir to braise both sides. (Do not add salt during braising process as it will cause the vegetbable to emit fluid and will prevent adequate carmelization of the Zucchini.) Reduce flame to medium low and add Sherry. Scrape the bottom of the pan to incorporate flavors. (This process is known as deglazing the pan.) Allow Zucchini to simmer until the Sherry is cooked off. Reduce heat to a simmer. Season to taste with Sea Salt and freshly ground Black Pepper. Sprinkle the Parmigiano cheese over the top and serve.

2010-01-01T10:22:00.000-08:00

Gluten Free Fusilli Pomodoro Fresco

Some of my favorite pasta dishes are those that get made from whatever we have in the refigerator. If you don't have some of the ingredients on hand for this dish, then experiment. Here's a tip for making the gluten free pasta: WHEN MAKING GLUTEN FREE PASTA IT IS IMPORTANT TO ADHERE TO THE COOKING TIME ON THE BOX. HOWEVER, A CHEFF FROM ITALY TOLD ME A SECRET THAT IS A KEEPER! USE A PASTA PAN WITH A STRAINER INSERT. HALF WAY THROUGH THE COOKING PROCESS, REMOVE THE PASTA AND RINSE IT UNDER COLD WATER. RETURN THE PASTA IN THE STRAINER TO THE ORIGINAL WATER AND CONTINUE COOKING. This technique results in the pasta holding together and having a nearly identical consistency to regular pasta.

Pomodoro Fresco Sauce

1 lb. Gluten Free Fusilli

1 Cup sliced fresh mushrooms (white or portobella)

1/4 Cup diced Sweet Yellow Onion

1 Large Garlic Clove plus 1 Small Garlic Clove minced

3 Tblspn. Capers (Non-Pareil)

3 Tblspn. Chopped Black Olives

1/2 of a Roasted Red Pepper roughly chopped

2 Tblspn. Dried Parsley

1 Tblspn. Dried Basil

1/2 Tspn. Dried Oregano

4 Fresh Basil Leaves cut Chefanade style

30 oz. Diced Tomatoes with juice

2 Tblspn. Tomato Paste

3 Tblspn. Extra Virgin Olive Oil

Salt and Black Pepper to Taste

In a low saucier or a frying pan, heat the olive oil. Add the sliced mushrooms, diced sweet yellow onion and garlic to the pan. When the mushrooms start to turn golden brown and the onion sweats, add the diced tomatoes with juice and the tomato paste. Stir to incorporate and add dried Parsley, Basil and Oregano and salt and pepper to taste. Let cook 10 minutes over medium high heat bringing to a low boil. Add the Capers, Olives and Roasted Peppers. Continue cooking over medium high heat, stirring frequently, for another 10 minutes. Reduce heat to a simmer, taste and adjust seasoning if necessary, add the fresh basil chefanade and allow to simmer for 30 minutes. Cook gluten free pasta according to directions (and the tip above) in a pot of boiling, salted water. When pasta is fully cooked, but still al dente, strain and add pasta directly to pan with sauce. Raise the heat on the sauce to medium and allow the pasta to cook in the sauce for another minute.

Note: The term "al dente" refers to the desired texture of the pasta. When the pasta is cooked al dente there will be a slight resistence in the center of the pasta when it is finished cooking. It's literal translation is "to the tooth". . .so you want a little resistence to the tooth.

2009-12-29T10:06:00.000-08:00

Herb Encrusted Pork Loin Roast

1 6 lb Pork Loin Roast

5 large Garlic Cloves roughly chopped

1/3 Cup Salt

1/3 Cup Black Pepper

1/4 Cup Paprika

1/2 Cup Dried Parsley

1/4 Cup Dried Basil

3 Tblspn. Dried Oregano

1/3 Cup Extra Virgin Olive Oil

1 Cup Dry White Wine

1 Cup Vegetable Stock

Rinse Pork Loin Roast and pat dry with paper towels. With the point of a sharp knife, make pockets sporadically over entire roast and insert a piece of the chopped garlic into each pocket. I try to make the pockets approximately 1 inch deep. Pour all of the dried herbs, salt, pepper and paprika into a mixing bowl and drizzle the Extra Virgin Olive oil slowly into the mixture until it forms a paste like consistency. (Reserve any remaining olive oil.) Coat the Pork Loin Roast with the herb paste mixture. Cover with aluminum foil and refrigerate for at least 5 hours. (I usually let the roast marinate with the paste rub overnight.) Remove roast from refrigerator 1 hour prior to cooking. Preheat oven to 500 degrees. Place roast on a rack in center of roasting pan. Place in oven for approximately 20 - 30 minutes at 500 degrees until the paste forms a golden crust over roast. Add wine, stock and any reserved Extra Virgin Olive oil to the bottom of roasting pan and reduce heat to 425 degrees. Cover the roast with aluminum foil and cook until center temperature reaches 155 degrees. Remove from oven and pan and place meat on a carving board. Cover meat loosely with aluminum foil and let stand for 1/2 hour prior to carving.

Note: This roast is extremely tender and does not need any sauce. However, it is delicious with a Balsamic Black Cherry Glaze drizzled over the top.

Balsamic Black Cherry Glaze

1.5 Cups Balsamic Vinegar

1/4 Cup Black Cherry Preserves (Gluten Free Preserves)

1 Small Shallot minced

1/4 Tspn. Salt

1/4 Tspn. Black Pepper

Add Balsamic Vinegar and minced shallot to a small sauce pan over medium high heat. Let the Balsamic Vinegar cook over a low boil, stirring frequently, until the vinegar is reduced and thickened to a glaze. (You will know that it is the correct consistency when the glaze coats a spoon when it is dipped and removed.) Lower heat to a simmer and add the Black Cherry Preserves, salt and pepper. The salt and pepper should be added slowly and adjusted for taste. Stir to incorporate and let simmer for 3 to 5 minutes. Drizzle glaze over meat.

Balsamic and Herb Green Beans

2009-12-29T09:27:00.000-08:00

Balsamic and Herb Green Beans

1 lb Fresh Green Beans cleaned and trimmed

1 Medium Sweet Yellow Onion Sliced

1 Large Garlic Clove Minced

3 Tblspn. Dried Parsley

1 Tblspn. Dried Basil

1 Tspn. Dried Oregano

1 Tspn. Salt (can be adjusted for taste)

1 Tspn. Black Pepper (can be adjusted for taste)

1/2 Cup Water

1/3 Cup Extra Virgin Olive Oil

1/3 Cup Balsamic Vinegar

Pour water into a sauce pan and add Green Beans, Onions and Garlic. Add Extra Virgin Olive Oil, Dried Parsley, Dried Basil, Dried Oregano, salt and pepper over the beans and stir to incorporate ingredients. Cook covered over medium heat until Green Beans are tender, but retain a slight crisp. Remove from heat transfer Beans and Onions with a slotted spoon to a serving bowl. Prior to serving add Balsamic Vinegar and toss.

Note: This side dish is delicious hot, room temperature, or cold

Wishing you all a Merry Christmas

2009-12-23T10:36:00.001-08:00

I will be posting more recipes after the Christmas Holiday. I hope you all have a wonderful, safe and blessed holiday!

Fennel and Orange Salad. . .A Wonderful Salad For Christmas Day. . .

2009-12-21T10:49:00.000-08:00

Visit InfoServe for webpage pictures.

Fennel and Orange Salad

1 Large Bulb Fennel
2 Oranges (1 ½ for salad and ½ for dressing)
½ Red Onion
3 Tblspn. Dried Cranberries
1/4 Cup Flat Leaf Italian Parsley

Dressing:

2 ½ Tblspn. Extra Virgin Olive Oil
Juice of ½ Orange
1/4 Tspn. Salt
1/4 Tspn. Pepper

Whisk together and set aside.

Trim fennel. Cut in half and core the bulb then quarter. Cut off the shoots, but reserve the fronds (looks similar to dill). Slice thinly and rinse. Peel the orange and break out the orange slices. Skin them and peel away all the white pith. Chop the orange slices. Thinly slice the red onion. Chop the parsley and fennel fronds. Toss the fennel, oranges, onions, dried cranberries, parsley and fronds together and dress.

Serves 4

Asparagus Parmigiano Risotto

2009-12-18T21:09:00.000-08:00

This is a fantastic dish as a main course or a side dish! Arborio rice is a must for this dish. It has a wonderful creamy consistency.

Asparagus Parmigiano Risotto:

1.5 Cups Arborio Rice
1 Small Sweet Yellow Onion Finely Diced
1 Cup Chopped Asparagus Tips and Spears
4 Tblspn. Unsalted Butter
1 Tblspn. Fresh Lemon Zest
1 Tblspn. Fresh Italian Parsley Finely Chopped
1/2 Cup Finely Grated Parmigiano Cheese
1 Cup Dry White Wine
4 Cups of Warmed Chicken Stock
1 1/2 Tspn. Sea Salt
1/2 Tspn. Black Pepper

Trim the tough ends off of the Asparagus and cook the Asparagus in boiling water until tender. (For this recipe, I prefer the Asparagus very tender with no crisp.) In Saucier or shallow sauce pan melt butter over medium high heat and add the Finely Chopped Sweet Yellow Onions. When onions begin to sweat, add Arborio Rice. Stir Arborio frequently and allow to toast to a light golden color. (This brings out the nuttiness in the Arborio.) Add the Dry White Wine, Salt and Black Pepper and stir frequently until liquid is nearly absorbed. Begin to add warmed Chicken Stock by the ladleful so that the Arborio is just covered. (I keep my Chicken Stock on a nearby burner on low heat.) Continue stirring and as the liquid is absorbed add additional stock. When half of the stock is used, add the cooked and chopped Asparagus. Continue to add the Chicken Stock until the Arborio is tender and creamy in texture. (It may take slightly less or more stock so be certain to test the consistency from time to time. I usually check the consistency after each addition of Chicken Stock is absorbed.) Once the Arborio is tender and creamy in consistency, lower the heat and add the finely grated Parmigiano Cheese. Stir to incorporate. Remove from heat. Sprinkle Fresh Lemon Zest and Fresh Italian Parsley over the Risotto and serve.

Serves 4 - 6 as an Entree

Note: You must stay on top of this dish as you cook. It has to be stirred frequently to avoid sticking. The cooking process takes approximately 25 minutes.

Chicken Piccata

2009-12-18T18:40:00.000-08:00

Chicken Piccata

When making Chicken Piccata, I stay true to character of the dish and keep the ingredients simple. I have had what I call "turbo charged" Piccata where other ingredients such as artichoke hearts or mushrooms are added. This also makes for a delicious dish. If you prefer "turbo charged", feel free to improvise!

Chicken Piccata:

4 Skinless, boneless chicken breasts. (Butterfly the breasts if you prefer it to be thinner.)

Gluten Free Flour for dredging the chicken breasts. (Season the flour with 1 Tspn. Salt, 1 Tspn. Black Pepper, 1/4 Tspn. Garlic Powder and 1 Tblspn. Dried Parsley per 1 cup of Flour used.)

4 Tblspn. of Capers (Non-Pareil) rinsed

1 Tspn. Fresh Lemon Zest

1 Tblspn. Fresh Italian Parsley Finely Chopped

1/3 Cup Fresh Lemon Juice

1/2 Cup Gluten Free Chicken Stock (Look for a Stock with no MSG or Modified Food Starch. Contact Company to ensure that stock is gluten free.)

1/2 Cup Dry White Wine

1/4 Cup Extra Virgin Olive Oil

Rinse Chicken Breasts and dredge in Seasoned Gluten Free Flour. Shake off excess flour and set aside. Heat Extra Virgin Olive Oil over medium high heat. When oil is hot, add chicken breasts. Allow to cook until golden brown (approximately 5 minutes) and turn to brown other side. Remove breast from pan and add Dry White Wine, Chicken Stock and Lemon to pan. Stir, scraping bottom of pan to deglaze and incorporate pan drippings into sauce. Reduce liquid by 1/2 and add capers. Return Chicken to pan and lower heat. Allow chicken to simmer in sauce for 15 minutes. Remove Chicken from pan and plate. Pour sauce over the Chicken and sprinkle with the chopped fresh parsley and lemon zest.

Note: Thin slices of Lemon as garnish look beautiful on the plate and allow each individual to add more lemon if desired. I also like to use one of the ingredients as a garnish because it tells the mind what flavor to expect!

Braciolle is a savory and versatile dish. . .

2009-12-18T15:14:00.000-08:00

Braciolle is a classic Italian Dish which calls for bread crumbs. This is an easy fix for a gluten intolerant diet. Simply replace the standard bread crumbs in this dish with gluten free bread crumbs seasoned to your liking. (My seasoning mix for bread crumbs can be found in my posting dated 12/17/09 "Clams Casino" recipe.)

Braciolle can be served as an appetizer, but a larger portion could be served as a dinner entree. My mom used to slice it up and serve it alongside meatballs as an accompaniment to pasta.

I hope you enjoy this recipe. I have measured this recipe as an appetizer, but you can simply increase the number of Braciolle being made and the amount of sauce to accomodate an entree.

Braciolle with Marinara

Braciolle:

2 Large slices of Top Round cut thinly for Bracciole
1 Small head of Escarole
2 Hard Boiled Eggs sliced (optional)
1 Stalk Celery finely chopped
1 Small Yellow Sweet Onion finely chopped
1 Large Garlic Clove
1/4 Cup of Kalamata Olives roughly chopped
3/4 Cup Seasoned Gluten Free Bread Crumbs
1/4 Cup Olive Oil
Salt and Pepper

Marinara:

3 Cups Crushed Tomatoes
3 Tblspn. Tomato Paste
2 Tblspn. Extra Virgin Olive Oil
1/4 Cup Dry Red Wine
¼ Cup Sweet Yellow Onion chopped
1 Clove Garlic minced
6 Large Fresh Basil Leaves (Chefanade)
1 ½ Tblspn. Dried Parsley
1/8 Tspn. Dried Oregano
½ Tspn. Salt
½ Tspn. Pepper
Pinch of Hot Red Pepper Flakes

Prepare the marinara sauce. In a skillet or saucier add the Extra Virgin Olive Oil over medium high heat. When the oil is hot, add the chopped sweet yellow onion and minced garlic. Be careful not to burn the garlic. Lower the heat if necessary. When the onions start to sweat add the Tomato Paste, Red Wine, Dried Parsley, Dried Oregano, Salt, Pepper and Red Pepper Flakes. Stir to thoroughly incorporate ingredients. Allow to simmer over medium heat for 10 minutes stirring frequently to prevent sticking. Add the Crushed Tomatoes. Stir to incorporate. Bring to slow boil. Lower heat to medium low and allow sauce to cook for at least 30 minutes. (45 minutes to an hour is optimal for this recipe, but 30 minutes works when you are in a hurry.) Place your fresh Basil leaves one on top of the other with the underside of the leaves facing upward. Tightly role them and chop the leaves into thin strips. (Chefanade style). Add to the marinara sauce right before serving for a fresh taste.

Prepare the Braciolle. Chop and clean Escarole and place in skillet with 1 cup of water. Cook over medium high heat until Escarole begins to become limp. (Usually about 5 minutes) Remove from heat and drain. Run cold water over the Escarole to stop it from cooking. While the Escarole is cooking rinse Top Round and pat dry with towling. Rub each side of the Top Round with the garlic clove and sprinkle each side of the meat liberally with salt and pepper. Place the two top round steaks on a plate or board and divide the bread crumbs equally between the two. Spread the bread crumbs in a thin layer over the length of the meat. In a mixing bowl, combine the wilted chopped escarole with the chopped Celery, chopped Sweet Yellow Onions, and chopped Kalamata Olives. Divide this mixture between the two pieces of meat and spread the mixture over the length of the meat. Thinly slice the hard boiled eggs and place over the escarole mixture lining the egg slices down the center of each piece of meat. Beginning at either end of the meat, roll the meat going the long way. Use a linen cooking twine to secure the roll. Heat the olive oil in a skillet. Once hot, sear the meat on all sides to form a golden brown carmelization on the meat. When nicely seared, remove meat from pan and place on plate lined with towling paper to drain off excess oil. Place seared Braciolle in the marinara sauce and turn to coat liberally. Let cook over medium low heat for 30 minutes. Note: If serving as an appetizer, slice into 1 inch thick pieces and drizzle marinara over the braciolle. (Many additional flavors can be added to the escarole mixture such as Pimentos and Capers. Don't be afraid to use your imagination.)

Christmas Eve Is Right Around the Corner!

2009-12-17T21:51:00.000-08:00

In my family, Christmas day is the day for the big sit down dinner and Christmas Eve is an all night 'grazing fest'! I decided to start this blog with some gluten free Hors d'oeuvre recipes. Some of these are naturally gluten free (no glutens called for in the original recipe) and some have been converted to gluten free. I hope you enjoy these as much as I do.

Clams Casino

1 5oz. can of Minced Clams (water packed)
2 Strips of Bacon broiled crisp and crumbled (Please be sure that the bacon is gluten free)
1 Small Green Bell Pepper minced
1 Celery Stalk minced
1 Small sweet yellow onion minced
1 Medium Garlic Clove minced
3 Tblspn. Pimentos lightly chopped
3 Tblspn. Sliced Black Olives (optional)
2 Tblspn. Capers (Non-Pareil) (optional)
1/4 Tspn. Salt
1/4 Tspn. Pepper
1/4 cup of Italian Seasoned Gluten Free Bread Crumbs*
4 Tblspn. Parmigiano Reggiano Cheese grated finely
3 Tblspn. Olive Oil
1 Pad Unsalted Butter

Heat the olive oil and 1 pad of unsalted butter over medium heat until it starts to bubble. Add the minced Green Bell Pepper, Sweet Yellow Onion, and Garlic to the pan and cook until the pepper is tender and the onion is translucent. Add the Minced Clams, Pimentos, Crumbled Gluten Free Bacon, Black Olives and Capers and stir to incorporate mixture. Allow to cook for approximately 1 minute. Season with salt and pepper and turn to low heat. Add in the Italian Seasoned Bread Crumbs and the Parmigiano Reggiano and stir until the bread crumbs and cheese are well incorporated into the mixture. Remove from heat and serve.

Serving suggestion: This mixture should be served in either decorative clam shells or in a cupped leaf of Radicchio. It also could be served in leaf of Belgium Endive. The casino also works well as a spread with crackers. An additional Pimento could be used on top of each serving as garnish.

Serves 6

*I usually will make my own gluten free bread crumbs by running a loaf of brown rice bread in a food processor with salt, pepper, garlic powder, dried parsley, dried basil and dried oregano. You can also mix these ingredients into packaged gluten free bread crumbs. Per two cups of bread crumbs I add 1 Tspn. salt, 1 Tspn. pepper, 1/2 tspn. garlic, 2 Tblspn. dried Parsley, 1 Tblspn. dried Basil, 1 Tspn. dried Oregano.

Portobella Bellisimo

1 Large Portobella Mushroom per person
1/4 Tspn. Sea Salt per 6 Mushrooms
1/4 Tspn. Pepper per 6 Mushrooms
1 Medium Shallot minced
2 Tspn. of Capers (Non-Pareil) per 6 Mushrooms
8 Tblspn. plus 1 pad Unsalted Butter
2 Tblspn. Olive Oil

Wipe the Portobella Mushrooms with a soft cloth to remove any dirt. Do not rinse mushrooms as they act as sponges and will absorb water.

Heat 2 tablespoons of olive oil plus 1 pad of unsalted butter in skillet. Place mushrooms in single layer in the skillet and cook for approximately until lightly golden brown on each side. After Mushrooms brown in color sprinkle them with salt and pepper to taste.

In a separate skillet melt the butter over medium heat and the minced shallots and capers (rinse the capers under cool water and drain thoroughly before adding to butter) and cook over low heat until shallots are translucent. Season to taste with salt and pepper, but be aware that the capers are somewhat salty so I encourage you to taste the butter sauce prior to adding more salt.

Spoon the butter sauce over the top of each Mushroom and Serve.

Note: If you prefer, the Mushrooms can be grilled instead of cooked stove top, but prior to grilling, lightly brush each Mushroom with olive oil.

Prosciutto and Roasted Asparagus

12 Asparagus Spears
12 Thin slices of Gluten Free Prosciutto
Parmigiano Reggiano for shaving
1 Tblspn. Extra Virgin Olive Oil
1/8 Tspn. Salt
1/8 Tspn. Pepper
1 Tblspn. Lemon Zest
1 Tblspn. Fresh Lemon Juice

Preheat Oven to 375 degrees

Trim the tough end off and clean the Asparagus Spears. Arrange on a small baking sheet. Drizzle the extra virgin olive oil and fresh lemon juice over the Asparagus and sprinkle with salt and pepper. Use your hands to roll the Asparagus so that they are well coated with the olive oil, lemon juice and seasonings. Place in oven and allow to roast until fork tender and slight carmelization begins (slight browning from the natural sugars being released in the cooking process).

Remove from oven and transfer from the hot pan to a plate. Wrap each Asparagus Spear with a slice of Prosciutto and plate for serving. Prior to serving, shave Parmigiano Reggiano over the top of the wrapped spears.

Note: Please inquire with your deli manager to ensure that the Prosciutto you choose is gluten free. I believe that Boar's Head luncheon meats are gluten free, but please double check directly with the company or its website.

Calamari Fresco

1 lb Calamari
3 Stalks of Celery Chopped
1 Small Red Onion Chopped
1 Large Garlic Clove minced
1/4 Cup Kalamata and Green Olives roughly chopped
1/4 Cup Flat Leaf Italian Parsley and Fresh Basil finely chopped and mixed together
1/4 Cup Extra Virgin Olive Oil
5 Tblspn. Red Wine Vinegar
2 Tblspn. Lemon Zest
Fresh Juice of ½ Lemon
Salt and Pepper to Taste

Clean Calamari thoroughly (make sure to squeeze the Tentacles to remove all matter). Cut tubes into rings. (Calamari can be bought cleaned and cut if you prefer). Bring a pot of salted water to a boil. Drop Calamari into the boiling water and stir well until it reaches a boil again. Cook for two minutes and remove from heat, drain immediately under cold water until Calamari is cooled down. (This is important to avoid any residual cooking.)

Mix celery, onion, garlic, olives and herbs with Calamari tossing to incorporate thoroughly. Add oil, vinegar and lemon juice. Salt and Pepper to Taste. Toss to coat all ingredients. Refrigerate for 24 hours prior to serving. Before serving salad, taste test as you may need to add additional olive oil and vinegar to taste as well as salt and pepper.

Mellanzane di Mama

4 Medium Eggplants
1 Large Sweet Yellow Onion
8 Celery Stalks including the leafy ends
5 Medium Garlic Cloves
Salt (Amount to be discussed in detailed instruction)
Pepper (Amount to be discussed in detailed instruction)
1 Tspn. Hot Red Pepper Flakes
Olive Oil (Amount to be discussed in detailed Instructions)
2 Cups White Vinegar

Prepare Eggplant by cutting off the stem and tip of the Eggplants. Peel off the skin. Slice into 1/4 inch slices on the round. As you slice them place them into a container of liberally salted cold water so that no discoloration takes place. The salt helps eliminate any bitterness from the Eggplant.

While the Eggplant is drying, dice the celery and onions and mince the garlic. Toss the diced celery, onions and garlic together in a bowl and set aside. Put 3 tablespoons of salt in a small bowl, 3 tablespoons of pepper in a small bowl and 1 teaspoon of hot pepper in another small bowl.

Once all of the Eggplant is soaking, let them soak until the water turns brownish in color. Drain the Eggplant and lay the slices in a single layer on sheets of paper towels. Let the eggplant dry for at least 30 minutes.

Have a sealable large container available to you near the stove at this point.

Pour 1 cup of the white vinegar into a large skillet and heat until slightly bubbling. Place as many slices of eggplant into the hot vinegar as will fit in a single layer. You will turn the Eggplant over after approximately 1 minute. The Eggplant should be removed as soon as it becomes slightly limp. Remove the Eggplant and place in the container in a single layer. Some overlapping is acceptable.

Spread a large handful of the onion, celery and garlic mixture over the Eggplant and then sprinkle the salt (approximately ½ tspn.), pepper (approximately ½ tspn) and a pinch of the red pepper flakes over the layer. Add olive oil until the eggplant is barely submerged. Repeat this process until all of the Eggplant is in the container and prepared as described.

Seal the container and refrigerate. The eggplant will be ready for serving after 24 hours of refrigeration. Please note that the eggplant will hold for approximately 3 to 4 weeks in the refrigerator and the taste improves with time.

Please note that during the cooking process the vinegar will evaporate and you should add more as you go along. The vinegar should be kept at approximately 1/4 inch thick in the skillet.

To serve, ensure that each eggplant is topped with the vegetable mixture. Use a slotted spoon to avoid excess oil in the plate.

This recipe yields approximately 3 quarts. Of course it can be adjusted to smaller portions or larger portions.

Note: In addition to an appetizer, these eggplant are delicious in a sandwich by themselves or as a accompaniment to other sandwiches, such as Italian cold cuts or hamburgers.