Easy Everyday Gluten-Free Cooking

Easy Everyday Gluten-Free Cooking
Includes 250 Delicious Recipes
by Donna Washburn and Heather Butt
Paperback, 400 pages

Living gluten-free has become a necessity for many people lately. Whether sensitive to gluten or completely celiac, we all know at least one person who can't digest the protein in many grains such as wheat. This can make it difficult to choose wisely for your sensitivities while still eating foods you love. 

Easy Everyday Gluten-Free Cooking teaches you how to stock a gluten-free pantry, and how to cook tasty and easy meals that will satisfy your palate without sacrificing fun and flavour.

There are even tips for packing healthy lunches and eating on the go. Going gluten-free has never been so easy! 

Outstanding gluten-free recipes are beautifully organized for ease of use and preparation whatever the time of day or occasion:

    Breakfast and Brunch
    Appetizers
    Soups, Salads and Dressings
    The Main Event
    Quick Breads
    Bread Machine Recipes
    Heavy-Duty Mixer Recipes
    Holiday Fare
    Delicious Desserts
    Sweet Treats.

Also included is useful information on maintaining a gluten-free lifestyle -- whether you're just beginning or simply need to check in for a quick reference. Sections such as The Gluten-Free Pantry, Handling Gluten-Free Flours and Starches, Gluten Cross-Contamination in the Kitchen, Healthy Choices for Eating Out -- Or In!, Traveling Gluten-Free Safely and Nutritious School Lunches are invaluable.

Cranberry Orange Muffins, page 165
Each muffin is dotted with bright red cranberries and flavored with a hint of orange. The cake-like texture of this not-too-sweet muffin is perfect to serve warm for breakfast.

•    Preheat oven to 350°F (180°C)
•    12-cup muffin tin or 9- by 5-inch (2 L) loaf pan, lightly greased
•    Instant-read thermometer

11⁄2 cups    brown rice flour    375 mL
1⁄3 cup    each cornstarch and tapioca starch    75 mL
11⁄2 tsp    xanthan gum    7 mL
1 tbsp    GF baking powder    15 mL
3⁄4 tsp    salt    4 mL
2⁄3 cup    cranberry juice    150 mL
1⁄3 cup    water    75 mL
2⁄3 cup    Orange Marmalade (store-bought    ) 150 mL
1 tsp    cider vinegar    5 mL
1⁄4 cup    vegetable oil    50 mL
2    eggs    2
1 cup    cranberries or blueberries,     fresh or frozen 250 mL
  
1.    In a large bowl or plastic bag, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt. Set aside.
2.    In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined. Gently fold in cranberries.
For Muffins
3.    Spoon batter into each cup of prepared muffin tin. Let stand for 30 minutes. Bake in preheated oven for 25 to 30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.
For a Loaf
3.    Spoon batter into a lightly greased 9- by 5-inch (2 L) loaf pan and bake for 65 to 75 minutes or until an instant read thermometer registers 200°F (100°C). Let cool in the pan on a rack for 10 minutes. Remove from the pan and let cool completely on a rack.

Tip
Leave cranberries in the freezer until just before using. This prevents them from “bleeding” into the bread. Sprinkle a little granulated sugar on top, just before baking, to help them brown.

Makes 12 muffins or 1 loaf or 12 servings

Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 www.robertrose.caReprinted with publisher permission.

Batter Fried Fish, page 79
The crisp, light batter satisfies the craving for fish and chips. Treat yourself.

•    Preheat oil in deep fryer or wok to 350°F (180°C)

2    egg whites    2
1⁄3 cup    cornstarch    75 mL
1⁄2 tsp    paprika    2 mL
1 lb    fish fillets, such as sole, haddock    or tilapia 500 g
1⁄4 cup    sweet rice flour    50 mL
    Vegetable oil for frying

1.    In a small bowl, using an electric mixer, beat egg whites until stiff but not dry. Sift cornstarch and paprika over beaten egg whites. With a rubber spatula, fold in. Set aside.
2.    Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
3.    Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender. Drain on paper towels.

Tip
Don’t omit the paprika — it helps the batter to lightly brown.

Makes 4 servings

Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 www.robertrose.caReprinted with publisher permission.

Triple Threat Mocha Chocolate Chip Cookies, page 332
Triple the pleasure, triple the fun — but who’s counting calories? These fudgy morsels are worth every bite!

•    Baking sheets, lightly greased

1 cup    sorghum flour    250 mL
2⁄3 cup    whole bean flour    150 mL
1⁄2 cup    tapioca starch    125 mL
1 tsp    baking soda    5 mL
1 tsp    xanthan gum    5 mL
1⁄2 tsp    salt    2 mL
1⁄3 cup    unsweetened cocoa powder, sifted    75 mL
4 oz    semi-sweet chocolate    125 g
1⁄3 cup    butter    75 mL
1⁄3 cup    shortening    75 mL
2 tbsp    water    25 mL
1 tbsp    instant coffee granules    15 mL
2    eggs    2
2⁄3 cup    granulated sugar    150 mL
2⁄3 cup    packed brown sugar    150 mL
11⁄2 tsp    vanilla    7 mL
1 cup    semi-sweet chocolate chips    250 mL

1.    In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
2.    In a medium microwave-safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
3.    In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches (5 cm) apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
4.    Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.

Tips
Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
For crisper cookies, use 2⁄3 cup (150 mL) butter instead of half butter and half shortening.
Make ahead and freeze for up to 2 months in an airtight container.

Makes 5 dozen cookies

Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 www.robertrose.caReprinted with publisher permission.

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The Factory Kitchen: A Strong Italian Contender in Downtown LA

I've had many good meals, but every once in a while, one stands out above the rest. This was my experience at The Factory Kitchen, which opened up in downtown LA recently. I didn't know much about it before, so I was quite surprised, but I really should've heard more. The chef, Angelo Auriana, was the executive chef at Valentino for 18 years before moving to Farina in San Francisco. The manager, Matteo Ferdinandi, was a business partner of Celestino Drago. Both of them are the epitome of Italian hospitality.

Because of the name, I was expecting a small restaurant, but the large dining room is simple but elegant.

 The bar is headed by Karl Steuck, who was previously at Writer's Room and Hatfield's.

I tasted another writer's Urban Cowboy (bacanora, cochhi americano, grapefruit, lime, sage honey - $10)

Bacanora is a rare find in the US, and I love how he used it in this cocktail.

I ordered the Soon To Be Divorced (tequila, campari, lime, agave, thyme - $10). I've never had tequila and campari together, but this was very drinkable with the lovely thyme aroma. Other than these seasonal drinks, Karl has a short list of classics as well.

For the wines, Francine Diamond Ferdinandi, who's worked at Gramercy Tavern and Spago, has created a small but impressive wine list. We left it to her to choose our wines and so should you.

Be sure to get the Prosciutto, which came in an unexpected form. 24 months Parma prosciutto is served atop a lightly fried sage dough, with some stracciatella in the middle ($18)

Barberosse Gratinate: oven baked sliced beet casserole with melted Asiago ($10)

It may sound strange at first, but the beet slices actually make a great vehicle for the melted cheese.

Pancotto (farmer's duck egg, red potato vellutata, sauteed greens, semolina bread crostone - $9)

Rather than pizza, The Factory Kitchen serves Focaccina calda di recco al formaggio, a thin focaccio crust. We liked both the traditional (with Ligurian olive oil) and Cotto (crescenza, cotto ham, rosemary - $17)

The focaccina is stuffed with crescenza cheese which was creamy but light. 

Now, the pasta. Handmade pasta is one of my favorite things in the world and there's one pasta dish here that blows the rest away. It is the Mandilli de Seta (handkerchief pasta, Ligurian almond basil pesto, fiore sardo - $19)

This... This was outstanding. It's the dish that makes the entire table fall silent. So simple yet from the silky handmade pasta to the beautifully subdued pesto that covers it. This is a dish that you dream about days after eating it. It was heavenly paired with the white wine that Francine had chosen.

Pappardelle (taggia olives speckled pasta, duckling ragu, Italian parsley - $19)

This is also a wonderful pappardelle, although it was difficult for me to go to other pasta after the previous one. I usually like pappardelle with meat ragu so I'm going to have to eat this again another time before the mandilli di seta.

Porchetta (rolled pork belly, red onion, carrots, fennel celery - $24)

This porchetta is one of the best I've tried in recent memory. The richness and fattiness doesn't overwhelm, it's tender and flavorful.

Anatra (duck breast, huckleberry, romanesco, broccoli di cicco - $26)

The duck breast was excellent, but it's the leg confit that everyone fights over!

If you want something lighter, the dentice (pan seared tai snapper) is perfectly prepared.

I had to try one more drink. The Backyard Boogie (Templeton rye, root, fennel, absinthe mist, orange oil - $10) is perfect for those who prefer stronger, more aromatic cocktails.

For dessert, you can't miss the cannoli. We saw them make the cannoli shells earlier that night.

Perhaps it was the orange marmalade on one end, or the pistachio on the other, but this ricotta-filled cannoli was simply the best I've had.

Chef Angelo Auriana

I hadn't heard much about The Factory Kitchen prior to coming in, so I came in with no expectation and was wowed. I wasn't eating out when Chef Auriana was helming Valentino, so I never knew what it was like, but I'm glad he decided to return to Los Angeles with The Factory Kitchen.

The Factory Kitchen
1300 Factory Place #101
Los Angeles, CA 90013
(213) 996-6000
http://thefactorykitchen.com/

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The Fondue Bible: The 200 Best Recipes

The Fondue Bible

The 200 Best Recipes

by Ilana Simon

Paperback, 320 pages

 The complete resource to fun and easy fondue cooking 

-- an ideal entertaining guide.

A fondue party is the ultimate food party. Everyone helps, and helps themselves. Wine is generally consumed and the atmosphere is a joyous one. A fondue party is one of my favourite ways to entertain and be entertained. 

And fondue isn't just about cheese. You can do broth fondues, oil fondues, even desserts! In fact you can coordinate a party that includes two or more styles of fondue. And different styles too, with recipes from around the world.

With The Fondue Bible, you will never tire of fondue. And if you start having awesome fondue parties - invite me! I'll bring the wine. ☺

There's a whole new world beyond the familiar cheese and chocolate fondues. Consider the following:

    Hot oil fondues such as ginger beef fondue, zesty lime chicken, or tempura cauliflower
    Savory broth fondues like Mongolian hot pot, honey garlic chicken fondue, or Thai pork fondue in lemongrass broth.

For traditional recipes with a new spin or two:

    Emmentaler fondue with caramelized shallots
    Cheddar cheese and beer fondue
    Decadent finishers like bittersweet chocolate fondue, white chocolate and toffee, or cherries jubilee fondue.

Contents include:

Introduction

Fondue Essentials

Cheese Fondues

Oil Fondues

Broth Fondues

Dessert Fondues

Dips and Sauces

Ilana Simon includes dozens of dips and sauces specially designed to complement the 200 recipes in this book. Her menu-planning suggestions, guide to using and maintaining different types of fondue pots, and tips and techniques will turn a fondue meal into an event to remember.  

Smoked Salmon and Cream Cheese Fondue, page 64, brunch (cheese)
This fabulous lox and cream cheese fondue is ideal for a brunch or as an appetizer with white wine — be sure to serve it with bagel chunks.
Serves 4

8 oz    goat cheese, cubed    250 g
31⁄2 oz    cream cheese, cubed    100 g
1    clove garlic, halved    1
1⁄2 cup    dry white wine    125 mL
5 oz    smoked salmon, sliced into     150 g
    bite-size pieces
2    green onions, minced    2

1.    In a bowl, combine goat cheese and cream cheese; mix well. Set aside.
2.    Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. Reduce heat to medium-low.
3.    Add cheese mixture in small amounts to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
4.    Stir in smoked salmon; mix well. Transfer to fondue pot and garnish with green onions. Serve immediately.

Tips
If using frozen smoked salmon, be sure to thaw it thoroughly before slicing. The pieces should be about 1 inch (2.5 cm).
Warm bagels in toaster oven on medium heat for about 5 minutes, then cut into thick chunks for dippers.
Use 2 tbsp (25 mL) chopped fresh chives in place of the green onions.
Serve with capers as garnish.

Make ahead
Cube cheeses and refrigerate until needed.
Slice smoked salmon and refrigerate until needed.
Serve with…
Bagel chunks, cubes
of pumpernickel and rye bread, breadsticks, lightly toasted English muffin wedges, lightly toasted pita bread wedges.

Excerpted from The Fondue Bibleby Ilana Simon © 2013.www.robertrose.caReprinted with publisher permission.

Dijon Rosemary Lamb Fondue, page 101 (oil)
Serves 4

Marinade
1⁄4 cup    Dijon mustard    50 mL
2 tbsp    white wine vinegar    25 mL
1 tbsp    chopped fresh rosemary    15 mL
1 tbsp    dried onion flakes    15 mL
1 tsp    garlic powder    5 mL
    Salt and freshly ground black pepper
    to taste
1 lb    loin or leg of lamb, cut into 1-inch     500 g
    (2.5 cm) cubes
    Oil for fondue

1.    Marinade: In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper. Mix well.
2.    In a shallow casserole, pour marinade over lamb, tossing to coat well. Cover and refrigerate for at least 1 hour.
3.    In a saucepan, heat oil to 375°F (190°C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4.    Spear lamb cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.

Tip
Fresh rosemary takes this fondue up a notch. If it is not available, use 1 to 11⁄2 tsp (5 to 7 mL) dried rosemary.

Make ahead
Complete to the end of Step 2. Refrigerate until needed.
Serve with…
Tzatziki, gremolata, roasted red pepper dip.

Excerpted from The Fondue Bibleby Ilana Simon © 2013.www.robertrose.caReprinted with publisher permission.

Raspberry Fondue, page 240, family-fav (dessert)
Serves 4 to 6

14 oz     frozen raspberries in light syrup,     425 g
    thawed
2 tbsp     cornstarch    25 mL
2 tbsp     cold water    25 mL

1.    In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup. In another bowl, whisk together cornstarch and water until dissolved.
2.    In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened.
3.    Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame.
4.    Spear a piece of fruit or cake with fondue fork and dip in fondue.

Tips
Substitute frozen strawberries (or mixed berries) in syrup for
the raspberries.
For a more intense flavor, stir 1⁄2 cup (125 mL) fresh berries into fondue pot just before serving.
For a lighter consistency, purée half of the raspberries before adding to saucepan.

Make ahead
Prepare to end of Step 2. Cool, then refrigerate. Reheat in microwave on Low until heated (about 1 to 2 minutes) or over low heat in saucepan on stove. Stir and transfer to fondue pot.
Cut up dippers.
Serve with…
Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

Excerpted from The Fondue Bibleby Ilana Simon © 2013.www.robertrose.caReprinted with publisher permission.

 

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Top 12 Spots to Get Uni and Ramen in Los Angeles

These two "collections" of favorites list I made for Foodie.com are for those looking to pig out!

You should know by now how much I love uni or sea urchin, so here are my 12 favorite spots to get dishes made with uni, or just to get fresh uni in the shell.


Best ramen in LA? That is a controversial topic indeed, but to create a list of the top 12 was actually pretty hard! We have a lot of great ramen places, but apparently there still can be more. Some of these places are actually my favorite places for tsukemen and not ramen, but close enough :)

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