Lamb Chops
2 tablespoons minced garlic
2 tablespoons freshly chopped Oregano
2 tablespoons freshly chopped Thyme
1 lemon (juiced and zest set to the side)
1 tsp salt
1/2 tsp freshly group pepper
Approx 1 1/2 lbs Lamb (cut is your choice)
Mix spices, garlic and zest together in small bowl. Using a sharp knife make small cuts in the meat. Rub the meat with spice mixture. The small cuts will allow the meat to be infused with the flavors of the spices. Set in glass dish and sprinkle with lemon juice. Cover with plastic wrap and allow to marinate for 4 -12 hours.
Set on broiler pan and set oven to broil. Turn once when first side is browned. Cook until medium rare. Lamb is best when med-rare. Cook approx 8-12 minutes.
Chickpea Salad
1 can chickpeas (drained and rinsed)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
1/2 Green Pepper chopped
1/2 Red pepper chopped
2 Tablespoons red onion chopped
1 Tablespoon ea. freshly chopped oregano and thyme to taste
1/4 tsp salt
freshly group pepper
Toss all ingredient in bowl and allow to set for 4-12 hours. Serve chilled.
Sunday, July 27, 2008
Monday, July 14, 2008
Gluten Free - Stuffed Peaches
This is the gluten free twist on a recipe I found in La Cucina Italiana Magazine this month. If you haven't checked out this magazine it's great. I know most people think that if you are Celiac you have to abandon authentic Italian cuisine. This month's edition has a bunch of non-pasta oriented dishes such as stewed octopus, summer minestrone, lamb skewers, gelato, trout with grape sauce and more. This recipe is AMAZING. If you live near a farmers market, I advise buying fresh peaches from one of those. To find a ripe peach it should be tender to the touch - but not mushy. It should be golden, but still have much of the reddish-magenta color to it. If you smell a fresh peach, the aroma of peach should be subtle but evident!
You will need:
2c. water
1 c. sugar (or substitute)
3 medium peaches (halved and pitted)
3 ounces bittersweet chocolate, chopped
7 gluten free sugar cookies (crushed)
1 box Gluten Free Pantry Pie Crust (prepare according to instructions)
Confectioners sugar for dusting
Heat Oven to 375*. Line baking sheet with parchment paper. In large sauce pan combine water and sugar; bring to a boil. Add the peaches and cook for 1-2 minutes. You are blanching the peaches to loosen the skin and making them easier to peel. Remove peaches from pan using a slotted spoon. Reserve sugar-water. When peaches are completely cooled, peel and halve - removing the pit.
Place chocolate, cookies, and 3 tbsp of reserved sugar water in a medium stainless steel bowl over pot of simmering water (double boiler). Stir continuously until chocolate is melted and ingredients are combined.
Roll out pie crust and cut six 4 1/2 inch rounds. Place remaining crust in plastic bag and freeze for later use. Transfer pie crust rounds to parchment lined baking sheet. Spread 1tsp choc. mixture onto round to 1/4" of the edge. Fill the peach halves with chocolate mixture and place filling side down onto rounds. Fold excess crust up around peach, crimping to secure.
When finished, lightly brush pastry with egg wash. Bake until pastry is golden and puffed (15-20 min). Lightly dust with confectioners sugar.
Serve warm with ice cream/whipped cream.
You will need:
2c. water
1 c. sugar (or substitute)
3 medium peaches (halved and pitted)
3 ounces bittersweet chocolate, chopped
7 gluten free sugar cookies (crushed)
1 box Gluten Free Pantry Pie Crust (prepare according to instructions)
Confectioners sugar for dusting
Heat Oven to 375*. Line baking sheet with parchment paper. In large sauce pan combine water and sugar; bring to a boil. Add the peaches and cook for 1-2 minutes. You are blanching the peaches to loosen the skin and making them easier to peel. Remove peaches from pan using a slotted spoon. Reserve sugar-water. When peaches are completely cooled, peel and halve - removing the pit.
Place chocolate, cookies, and 3 tbsp of reserved sugar water in a medium stainless steel bowl over pot of simmering water (double boiler). Stir continuously until chocolate is melted and ingredients are combined.
Roll out pie crust and cut six 4 1/2 inch rounds. Place remaining crust in plastic bag and freeze for later use. Transfer pie crust rounds to parchment lined baking sheet. Spread 1tsp choc. mixture onto round to 1/4" of the edge. Fill the peach halves with chocolate mixture and place filling side down onto rounds. Fold excess crust up around peach, crimping to secure.
When finished, lightly brush pastry with egg wash. Bake until pastry is golden and puffed (15-20 min). Lightly dust with confectioners sugar.
Serve warm with ice cream/whipped cream.
Italian Tamales
Pacchettini di mais - Italian Tamales
1 Package of Corn Husks (Found in the Mexican Food Section of most grocers)
1 lb ground chicken
1 tsp dried sage
1 tsp dried oregano
1 tsp dried marjoram
1 lb Yukon Gold Potatoes
1/4 lb pancetta (bacon will work fine if you are cutting cost)
2 ounces Parmigiano-Reggiano
1 12 oz jar roasted red peppers
2 tbsp capers
Kitchen Twine
Pre-Heat Oven to 350* F
Boil corn husks for 1-2 minutes. Run under cool water and wipe dry with paper towel.
In large frying pan, cook ground chicken combined with dried spices. You may need to add a small amount of oil - depending on how lean your chicken is. Set aside.
Meanwhile, peel and thinly slice potatoes. Boil in plenty of water for approximately 2-3 minutes. You want them tender - but not mushy. Use a slotted spoon to remove from the water.
Prepare pancetta or bacon until lightly browned - drain grease and pat dry with paper towel.
Place Corn leaves in L-shape. Where leaves cross, layer potato, pancetta, chicken, cheese, capers, red-peppers. Fold Corn husks into pouch shape and secure with kitchen twine. Repeat until ingredients are exhausted.
Set packets in ceramic baking dish. Drizzle with olive oil. Bake until husks are golden-brown and the contents of the packets are completely warms.
Serve with steamed zucchini and summer squash.
1 Package of Corn Husks (Found in the Mexican Food Section of most grocers)
1 lb ground chicken
1 tsp dried sage
1 tsp dried oregano
1 tsp dried marjoram
1 lb Yukon Gold Potatoes
1/4 lb pancetta (bacon will work fine if you are cutting cost)
2 ounces Parmigiano-Reggiano
1 12 oz jar roasted red peppers
2 tbsp capers
Kitchen Twine
Pre-Heat Oven to 350* F
Boil corn husks for 1-2 minutes. Run under cool water and wipe dry with paper towel.
In large frying pan, cook ground chicken combined with dried spices. You may need to add a small amount of oil - depending on how lean your chicken is. Set aside.
Meanwhile, peel and thinly slice potatoes. Boil in plenty of water for approximately 2-3 minutes. You want them tender - but not mushy. Use a slotted spoon to remove from the water.
Prepare pancetta or bacon until lightly browned - drain grease and pat dry with paper towel.
Place Corn leaves in L-shape. Where leaves cross, layer potato, pancetta, chicken, cheese, capers, red-peppers. Fold Corn husks into pouch shape and secure with kitchen twine. Repeat until ingredients are exhausted.
Set packets in ceramic baking dish. Drizzle with olive oil. Bake until husks are golden-brown and the contents of the packets are completely warms.
Serve with steamed zucchini and summer squash.
Monday, July 7, 2008
Gluten Free Baked Ziti
2 Bags Gluten Free Ziti Noodles
1 lb Sage Pork Sausage
1 lb Ground Beef
1 jar Newman's Own Marinara
1 lb Mozzarella
12 oz Ricotta
2 Portobello Mushrooms
1 Tbsp Olive Oil
1/4 c. red wine
Pre-cook meat separately. Prepare Noodles according to package. Thinly slice mushrooms. In a frying pan, saute until tender in olive oil. Deglase the pan with 1/4 c. of red wine. Mix together, mushrooms, marinara, and meats.
In a deep casserole dish, layer meat, noodles, ricotta, mozzarella. Depending on the width of the pan, you will have two or three layers. Last layer, should be cheese. Bake, uncovered, at 375 for 30 minutes. Cheese will be completely melted. To add a crisp brown layer, switch oven to broil for 5-7 minutes.
1 lb Sage Pork Sausage
1 lb Ground Beef
1 jar Newman's Own Marinara
1 lb Mozzarella
12 oz Ricotta
2 Portobello Mushrooms
1 Tbsp Olive Oil
1/4 c. red wine
Pre-cook meat separately. Prepare Noodles according to package. Thinly slice mushrooms. In a frying pan, saute until tender in olive oil. Deglase the pan with 1/4 c. of red wine. Mix together, mushrooms, marinara, and meats.
In a deep casserole dish, layer meat, noodles, ricotta, mozzarella. Depending on the width of the pan, you will have two or three layers. Last layer, should be cheese. Bake, uncovered, at 375 for 30 minutes. Cheese will be completely melted. To add a crisp brown layer, switch oven to broil for 5-7 minutes.
Meringue Bird's Nest
This is an outstanding summer dessert. Anyone with Celiac will tell you, one of the most difficult dietary restrictions is the dessert menu. This will make non-restricted diets salivate! :) This recipe has been compared to "food poetry" by some of my friends!!
Ingredients:
1 tsp. corn starch
1 tsp white wine vinegar
1 Tbsp hot water
2 Tbsp sugar/egg white used
Egg whites (6 minimum) - depending on how many nests you want to make
Beat egg whites with half sugar until stiff (approx. 5-7 minutes). This is easiest with a standing mixer (like a kitchen aid). When beaters are lifted the meringue peaks should not fall.
Beat in corn starch, vinegar, and hot water
Fold in the remaining sugar with a spatula. Be careful not to stir or beat - this will "deflate" your meringue.
Using a pastry bag pipe out small nest shaped meringues onto parchment covered baking sheet. If you do not have a pastry bag - simply use a spoon to dollop meringue and create a hole in the center.
Bake at 250 for approx 3-4 hours. I leave them in the oven overnight to complete the drying process. They should be crisp and lightly browned. Store in an airtight dry container for 2-3 weeks.
Fill with fresh whipping cream and fresh berries. Another option is to use frozen berries, and create a warm sauce: 2 cups berries, 1/4 c. sugar over medium heat on the stove until berries are defrosted and sugar is completely dissolved.
Ingredients:
1 tsp. corn starch
1 tsp white wine vinegar
1 Tbsp hot water
2 Tbsp sugar/egg white used
Egg whites (6 minimum) - depending on how many nests you want to make
Beat egg whites with half sugar until stiff (approx. 5-7 minutes). This is easiest with a standing mixer (like a kitchen aid). When beaters are lifted the meringue peaks should not fall.
Beat in corn starch, vinegar, and hot water
Fold in the remaining sugar with a spatula. Be careful not to stir or beat - this will "deflate" your meringue.
Using a pastry bag pipe out small nest shaped meringues onto parchment covered baking sheet. If you do not have a pastry bag - simply use a spoon to dollop meringue and create a hole in the center.
Bake at 250 for approx 3-4 hours. I leave them in the oven overnight to complete the drying process. They should be crisp and lightly browned. Store in an airtight dry container for 2-3 weeks.
Fill with fresh whipping cream and fresh berries. Another option is to use frozen berries, and create a warm sauce: 2 cups berries, 1/4 c. sugar over medium heat on the stove until berries are defrosted and sugar is completely dissolved.
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