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Archive for the ‘Gluten Free’ Category

Rosemary marinade ahi tuna

In Gluten Free, Main Course on July 4, 2012 at 5:12 pm

A twist on my previous ahi tuna

~3 servings

ROSEMARY MARINADE

1 lb sushi grade ahi tuna (very important that ti is sushi grade so no one gets salmonella or whatever)

1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

Let sit in marinade for at least a 1/2 hour. Then pan sear for 15-30 seconds on each side, depending on how rare you want it. (I like it extra rare!)

I added some salad with date vinegar, cheese with Camembert, and some mushrooms sauteed in garlic, butter and white wine. Serve with white wine and enjoy.

 

 

Asian flank steak skewers

In Gluten Free, Main Course on July 4, 2012 at 4:30 pm

Asian Flank Steak Skewers

~6 servings courtesy of skinnytaste.com
Ingredients:

  • 1 1/2 lbs flank steak, sliced thin
  • 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
  • 2 cloves minced garlic
  • 1 tsp fresh ginger
  • 1 tsp sesame oil
  • 1 lime, juice of

Make sure to soak the skewers so they don’t burn on the grill. Let flank steak sit in marinade for at least 45 minutes to make them extra juicy. Grill until cooked through and enjoy!

.

Delish

Deviled Eggs

In Appetizer, Gluten Free on December 24, 2011 at 3:53 am

Great appetizer for Christmas holidays – make sure to use the real good mustard and these will impress anyone (and they’re still impressive!)
Ingredients:
A dozen eggs
2tbs mayo
2tbs mustard
2 teaspoons vinegar
1/2 teaspoon hot sauce
2tbs extra virgin olive oil
Salt/pepper
paprika
chives

Directions:

Boil eggs – they’ll be done when they start cracking, after about 6-8 minutes after the water starts boiling.

Split in half and process yolks with 2 tablespoons mayonnaise, a tablespoon mustard, 2 teaspoons vinegar, and a 1/2 teaspoon hot sauce
You can do it in a food processor, whisk, or just with a fork to break everything up.
Drizzle in 2 tablespoons extra virgin olive oil and mix in.
Season to taste with salt and pepper and spoon or pipe mixture into the egg white halves.
Sprinkle with cayenne or hot paprika, sea salt, and chives. Drizzle with olive oil.
Perfect. Simple. Shocks everyone because they are a teeny bit labor intensive but are super yummy and very rewarding!

    

Summer Gazpacho

In Gluten Free, Main Course, Soup on July 14, 2011 at 3:46 am

1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon (or more) coarse kosher salt

Now this is a no-brainer. Perfect if you’re tired of campbells and have a lot of fresh veggies lying around. So besides putting it all in a blender, chilling, and serving, I have a few suggestions:

– you may want to blend this in portions. A pound of tomatoes is a lot for a itty bitty blender. Unless you have the jumbo ones that can demolish anything.
– almost puree the gazpacho, then put in another pound of chopped tomatoes and only blend for a second or two – this gives the gazpacho a nice, chunky texture which is yummy with real fresh tomatoes
– don’t put in a whole lot of celery, (don’t leave it out!) but it doesn’t necessarily add a ton of flavor
– wait to salt it until you’ve tried it, it may not need it or may need a lot of salt/pepper, depending on how fresh your veggies are/your individual preference

I served this with a grilled chicken for a lunch – super simple, yummy.
For a little extra flair, put some chopped chives, almonds and fresh green tomatoes on top as garnish.

Raspberry Chocolate Macaroons

In Desserts, Gluten Free on July 9, 2011 at 10:26 pm

~ 30 cookies

For macaroons:
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

For chocolate raspberry ganache:

3 oz fine-quality bittersweet chocolate (60 to 64% cacao), chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)

Also:
parchment paper
big ziplock bag

So. This is a super cheap recipe, doesn’t take terribly long and TOTALLY worth it. Impress your friends with Parisian Chocolate Macaroons and they’ll love you forever. To start:

– coat your pans with parchment paper. Wax paper will also work for the starving college students like me.
– Combine almonds with 1/2 cup confectioners sugar in a processor until very finely ground. Sift in remaining cup of confectioners sugar and stir.

– beat egg whites with salt in another bowl with an electric mixer (medium speed ish) until they just hold soft peaks.
– add granulated sugar slowly while increasing to high speed until you get stiff, glossy peaks.

-stir in almond mixture until even and add food coloring (just a few drops will do ya!) until it is pink or red (or blue.. your choice!)

-don’t freak out, the merengue will deflate
– put the mixture into a ziplock bag and cut the corner off (just a little one, ~1/4 in)
– lay out the batter in rows, in dollops slightly bigger than quarters, depending on the size you want the macaroons to be. They will settle and spread out so don’t put them too close like I did

– let them stand until the tops are no longer sticky and a light crust forms (20 to 30 minutes)
Pre-heat oven to 300 degrees farenheit. Have at least two racks open – this recipe makes a little more than two cookie sheets worth of macaroons
– bake for 20 minutes, switch the position of the sheets if your oven doesn’t heat evenly like mine
– the edges should be slightly darker and crispy but not burnt!
– cool for 30 minutes

For ganache:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water (or in top of a double boiler if you aren’t a starving college student and own one) Make sure the bowl doesn’t not touch water. Here’s what I improvised:
-Remove from heat, then add butter and raspberry extract until the butter melts
– Wait for it to thicken at room temperature before assembling the cookies

Putting it all together:
-put a dollop of the ganache in between two similar sized cookies. If you don’t have a steady hand like myself, then you will have fun pairing different sized cookies!
– also as an alternative, heat some fresh blackberries in a pan with about a cm of water and cook real slow for ~30 minutes. Add some blackberry liqueur and that makes a tasty alternative if you don’t like chocolate or just want variety!

Mussels over pasta in white wine sauce

In Gluten Free, Main Course, Seafood on July 9, 2011 at 12:47 am

Serves ~3

1 bag live mussels
2 cups dry white wine – go for cheapo stuff
4 large shallots
4 cloves garlic
dash of salt
chopped mixed fresh herbs (parsley,chervil,or basil)
6 tablespoons butter, cut up
Fettuccine
Prep: chop all herbs and onion/shallots

Instructions:
If your mussels haven’t been cleaned yet, do so. Just take a knife and scrape off all the beards. Make sure water is boiling for pasta and put it in. Use gluten free pasta if desired. In a separate, deep pan or pot, put shallots, garlic, wine and salt over medium heat for 5 minutes. Then put mussels in for 5 minutes, turn on high, and cover. Make sure it doesn’t boil over (it has a tendency to get hot really fast!). After 5 minutes, or a little more if all the mussels haven’t opened yet, take of the lid and put in butter and chopped herbs. Throw away any mussels that still have not opened.

I prefer a little more basil to top it off, but put whichever herbs satisfy your taste buds! Mix together until butter is melted and serve over pasta. Delish and super inexpensive!

Cool Summer Feta, Cucumber and Tomato Salad

In Gluten Free, Main Course, Salad on July 8, 2011 at 2:37 am

Serves ~3

One bag of spinach
2-3 Tomatoes (go for orange and red, put some color in there!)
1 Cucumber (2 if you want extra crunch)
1/2-3/4 container of feta
a few sprigs of diced fresh mint and chives
1 lemon, juiced
1 tbs of olive oil
salt and pepper

Slice cucumbers and tomatoes and dice mint and chives and add to spinach.


Top with feta and lemon and olive oil. If you wish, substitute the lemon and olive oil for the citrus vinaigrette from the ahi tuna and mango recipe. Takes a little more time, but still delicious.

Pair with a nice white wine or prosecco.

Apologies for slightly out of focus pics, I had already enjoyed this deliciousness before checking them! 😀

Pan-Seared Ahi Tuna with Avacado and Mango + Mango Blackberry Sorbet Dessert

In Desserts, Gluten Free, Main Course, Seafood on July 6, 2011 at 12:32 am

Serves 3
3 Cone-like containers for molds (short glasses work best)

Citrus vinaigarette:
1 part olive oil
1 part lemon juice
1 part lime juice
1 part oj
1 tablespoon honey
Pinch of each: Diced fresh herbs (parsley, chives)
Splash of champagne vinegar (I used orange and muscat flavor from Trader Joes)
Salt & Pepper

Blackberry Sauce:
Two handfuls of blackberries
1/4 cup of sugar
Chateau Monet Liqueur Framboise (or any blackberry liqueur)

Main Ingredients:
1 Mango
1 Avocado
16oz Ahi Tuna (make sure it’s okay to eat raw)
Optional Basmati rice
Mango sorbet
sprig of mint for garnish

Wine:

Main Course: Villa Borghetti Pinot Grigio

Dessert: Moscato Paso Robles (both from Trader Joes)

Okay. Rule no. 1. Don’t use exact servings. A handful or a pinch will have to do sometimes. Start with the blackberry sauce. This will take the longest. Cook two handfuls of blackberries (enough to cover the skillet bottom) in a cm or two of water with the sugar. Let boil and then cook on the lowest setting for 30 minutes, stirring occasionally. After it becomes gooey, put in some blackberry liqueur. Let sit until cool.


Rice:
Cook as usual, with your 2:1 ratio until it’s boiling. Turn to low and let sit for 16 minutes, covered. Throw in some parsley, chives and oregano for flavor.
Meanwhile, start preparing the vinaigrette. Combine all the ingredients in a bowl, use more oil if you like (I used two parts oil the first time I made this and it got a little too oily). Dice mango and avocado and keep separated. Coat ahi tuna with your vinaigrette, adding a bit of salt and pepper on both sides.
Put a pan on high for a few minutes, and then add the tuna. If you butterfly it, only put it on for a minute on each side. If you cook the tuna steak as it comes, do 2-3 minutes, depending on the level of rawness desired. Put avocado in the bottom of the shaping container you’ve chosen (doesn’t have to be cylindrical but commonly is). I used old sorbet jars from talenti (yummy sorbet on a side note!)

Then place tuna and mango on top, finishing with the rice if you’ve chosen to include it. Pour a little citrus vinaigrette so it all congeals together. Mash it firmly into the glass so it will retain it’s shape after it comes out.

Turn over on serving plate and jiggle from mold (I’m not sure jiggle is the correct term but it’ll work for now…)

Serve with a nice, crisp white wine like a Villa Borghetti Pinot Grigio from Trader Joe’s. Yum!

For the sorbet, simply dish cute little sorbet balls into a nice glass, coat with blackberry glaze, and add another dash of blackberry liqueur. Serve with a cute garnish like a sprig of mint and voila! Also, open with a nice moscato dessert wine as a complementary beverage!