Fresh Winter Salads

Tired of the same old winter vegetables? If it seems like all there is to eat in the produce department in winter is broccoli, cauliflower and brussel sprouts, take a fresh look at winter vegetables and a new look at how to prepare them. Give those winter vegetables a complete makeover by paring them with other vegetables, greens, nuts, cheeses, fruits, rices, beans, meats, poultry or seafood in salads!

By simply changing the style of the dish you are going to prepare to a ‘salad’, you open the door to limitless possibilities. Salads have no limits in ingredients, style or flavorings. Add sliced beets, fennel, carrots, broccoli or any winter vegetable to a few greens and add cooked chicken or prawns, a few shavings of Parmesan Reggiano, a few sprinkles of your favorite dressing and you have winter vegetables extraordinare!

Try these delicious winter salad ideas!

Warm Goat Cheese Salad
Pear Beet and Fennel Salad
Wild Rice Salad
Pear and Parmesan Salad
Prawn and Avocado Salad
Pasta with Roasted Chicken and Hazelnuts

Warm Up With Gluten free Chowder!

Chowder, a perfect meal for a cool winter’s day. Chowders are most commonly a combination of seafood, potatoes and onions and milk or cream. They traditionally are made with what is on hand.

There are probably as many different definitions of what a chowder is as there are chowder recipes. Seafood chowders, corn chowders and any number of new combinations of pureed seafood and vegetables.

Chowders also differ by thickness. Some people prefer very thick chowders, we prefer ours thinner and prefer not to thicken with flour and to allow the reduction of cream to thicken the chowder. This result is a thinner chowder, but one with a rich creamy texture. Our preferred method also happens to be gluten free.

Join us this month for a delicious bowl of chowder, perfect for a warm lunch, or serve it as an entrée with gf french bread and a green salad.

Delicious and satisfying, our ‘Salmon Chowder’; will warm your tummy and your soul. ‘New England Clam Chowder’ is a classic marriage of clams, onion, celery, bacon, potatoes and cream, or try ‘Seafood Chowder’; mussels, firm white fish, clams and shrimp provide the basis for this meal in a bowl. In our seafood chowders we have not forgotten the prize of the Northwest, crab. A must try is our ‘Crab and Corn Chowder’. We used fresh corn and cut the kernels off the cob, but you can prepare this recipe with frozen corn. For a non-seafood chowder, try ‘Zucchini and Potato Chowder’; a soothing chowder perfect for any winter evening.

We hope you will enjoy these wonderful chowder recipes as much as we did. Serving suggestion: Put on your favorite slippers, curl up by a warm fire and enjoy a soothing bowl of chowder with a friend.

Spectacular Winter Dinners!

Every once in a while we come across some incredible meals that deserve a little extra mention. This month we have two outstanding meals that will impress even the world’s biggest food critic. Given that these meals are extraordinary, they do take a little time to prepare, so if you are feeling "gourmet" this month, roll up your sleeves and get ready!

Seared Cod Topped with Cod Cakes and Rich & Creamy Chowder

Our first meal is Seared Cod Topped with Cod Cakes and Rich & Creamy Chowder. This is a very rich dish and should only be served in small portions. Pair this with a Caesar Salad and gf French Bread for a wonderful winter meal. This meal serves 4.

To begin, start by buying about 1-1/2 lbs. of cod fillet. Be sure to remove all the bones before proceeding. Trim the cod so that you have (4) 2x3 inch pieces of cod (choose the center cuts for your pieces so they are all an even thickness). Cover the cod pieces and refrigerate.

Prepare your rich and creamy clam chowder by following the directions in Rich & Creamy Clam Chowder. Keep warm over low heat.

Next make the cod cakes with the remaining 3/4 lb. of cod. For a complete description on how to make cod cakes see this month’s recipe for Cod Cakes. Drain the cod cakes on paper towels and keep warm in a 200 °F oven.

Heat a large, non-stick skillet over medium-high heat. Add 1 tablespoon canola oil and 1 tablespoon unsalted butter. Season the reserved cod pieces with salt and white pepper. When the skillet is hot, add the cod pieces. Sear the cod on both sides, about 5-6 minutes total, or until the cod flakes easily with a fork.

To assemble, place a small pool of the Rich & Creamy Chowder in the center of a plate. Place the seared cod on top of the chowder. Top with a cod cake and spoon 1/4 cup of the chowder over the top. Garnish with thyme sprigs. Repeat this presentation with the remaining servings.

Roasted Rib Steak with Portobello’s and Pommes Anna

This is a delicious, heart-warming dish that is perfect for the cold evenings of winter. Pour a glass of good red wine and enjoy! This recipe will serve 4.

Prepare the Roasted Rib Steak with Portobello’s from our Recipe File. While the steak is cooking, prepare the Pommes Anna.

To make the potatoes, take 10 pitted prunes and cover them in a saucepan with 1 cup of gf chicken stock. Bring to a boil. Reduce the heat and simmer for about 20 minutes or until most of the liquid has evaporated and the prunes are soft, plump and juicy. Transfer the prunes to a cutting board and finely chop. Transfer the prunes to a medium bowl and add 1 small minced shallot, 1 small minced garlic and 1 teaspoon finely minced fresh rosemary. Adjust seasonings to taste with salt. Set aside. Preheat the oven to 400 °F. Peel 2 pounds of Yukon Gold potatoes. Using a mandoline, slice the potatoes thinly. Place the potato slices in a bowl of cold water for 1 minute. Remove the potatoes and drain on paper towels. Place 2 tablespoons of clarified butter in an ovenproof, skillet. Place 1 layer of potato slices on the bottom of the pan, overlapping them slightly. Season with salt and freshly ground black pepper. Lay another layer of potatoes on top of the first. Season with salt and freshly ground black pepper. Spread 1/2 of the prune mixture over the potatoes, leaving about 1/2 inch border. Place two more layers of potatoes on top the prunes, seasoning with salt and freshly ground black pepper between layers. Spread the remaining prunes over the top. Finish by layering 2 final layers of potatoes over the top. Pour 1/4 cup of clarified butter over the top of the potatoes and place the skillet over medium-low heat. Once the butter begins to bubble, cook for 4-5 minutes, shaking the pan occasionally to release it from the bottom of the pan. Transfer the pan to the oven and bake for 30 minutes, or until the potatoes are well-browned and crisp. Invert the potato cake onto a board or serving platter. Cut in wedges.

To serve, slice the meat against the grain into 1/4 inch slices. Lay 3 slices of meat on a dinner plate, overlapping slightly. Place a wedge of Pommes Anna along the side of the meat. Top the meat slices with the Portobello’s and spoon the sauce over the top. Garnish with a rosemary sprig.

We hope you enjoy these fabulous winter dishes as much as we did! Bon Appétit!

Celebrate New Year’s Eve Gluten-Free!

For many of us, parties can lose their luster once diagnosed with Celiac disease. Since most parties center around food and drink, many gluten-intolerant find it difficult to partake in celebrations where they can’t eat the food and prefer not to drink on an empty stomach. Instead of feeling left out, try hosting your own New Year’s Eve Party! In this article we will focus on everything you need to host a fabulous holiday party, entirely gluten-free that all your guests, gluten-intolerant or not, will rave about! As with any successful endeavor, it all begins with a plan.

Plan your party

Step 1.
Decide on your guest list. How many guests will you invite? How many are men, how many women? It is important to be aware of the number of men and women guests because generally, men will consume more food and beverages than women.

Step 2.
Decide on a theme. Themes not only add an element of fun and uniqueness to your party, but will dictate recipes, decorations and even suggested attire for your guests.

There are a limitless number of theme ideas, among them, ethnic themes, such as Italian, French or Japanese can be great fun for both you and your guests.

Last year we hosted a New Year’s Eve Sushi Party. I had prepped many different sushi ingredients, prepared huge bowls of sushi rice and set up sushi rolling stations all over the kitchen. After a short rolling demonstration, all my guests energetically created their own sushi masterpieces. When all the sushi was made, we filled an entire dining room table with platters of fabulous sushi. I decorated the table and room in Japanese style and served a miso soup, green tea and plenty of sake. The party was great fun because everyone was involved and interacted together. Even guests who differed in age and background and who didn’t previously know each other were laughing and competing on who’s sushi was the most creative and interesting looking. It was great fun. And, there was no cooking involved!

You can also host a black tie party, dessert party, hors de oeuvre party or anything else you can conceive of.

Step 3.
Once you have your guest list and an idea of what kind of party you would like to have, you’re ready to plan the menu.

How much food is enough?

The answer to this question is relative to a few variables. Are your guests big or small eaters, or a combination of both?

Will you be serving hors de oeuvres only, or will you be serving a meal?

For an hors de oeurve party, the rule of thumb is 2-3 pieces of each appetizer for each guest. If you plan to serve only appetizers, make at least six different types. Think through a balanced menu of fish or shell fish, meat, vegetables, breads, dips and don’t forget the desserts! A good balance of foods will ensure that there will be something for everyone regardless of food intolerances or preferences.

Step 4.
Once your menu is complete, plan your decorations. Decorations help put everyone in a party mood. Decorating can be elaborate or as simple as decorative serving dishes.

If your party will include a buffet, make your table decorations as inviting as possible. One of our favorite ways to decorate a buffet table for the holidays is to first start with many different sized card board boxes, the largest about 2’ tall. Cover your table with a tablecloth. Place the boxes, (lids removed) upside down on your table so that they are touching each other down the center of the table. Place small boxes on top of large ones. The smallest box should be large enough to hold a serving plate. Place a string of small white Christmas lights around the bottom of the group of boxes. Select a large piece of shear or semi-shear material that enhances your theme and drape it over the boxes and the lights. Bunch up the material and tuck in the raw edges. Plug in the lights and you have a table of beautiful pedestals to present your food on.

No matter what type of party you would like to host, we have hundreds of delicious gluten-free recipes to suit any party. Just search our archives by category, recipe name or main ingredients.

To get you started, here is a collection of fabulous gluten-free hors de oeuvres everyone will love!

Mini Crab Quiches
Pesto & Sun-dried Tomato Torta
Marinated Shrimp Wrapped in Bacon
Smoked Salmon & Cream Cheese on Polenta Triangles
Smoked Salmon Cheesecake
Shrimp Remoulade
Chicken Liver Pate with Cranberries & Pecans
Spinach & Artichoke Dip
Bruschetta with Smoked Salmon & Herbs
Mini Beef Filets with Horseradish Crème Fraiche
Baby Red Potatoes Stuffed with Garlic & Herbs
Baked Crab Dip
Fried Mushroom and Leek Spring Rolls
Green Apples with Crème Fraiche and Smoked Trout
Hummus
Marinated Olives
Melon Wrapped in Prociutto
Parmesan Crisps with Pecans & Basil
Spicy Chicken Skewers
Tuna Tartare

Happy Holidays from Glutenfreeda.com!

A Christmas Dinner to Remember

Celebrating the holidays with friends and family can be a fun and joyous event….but it can also be filled with stress and frustration. After all families are family — you just never know what can happen and preparing a feast of all feasts can be a little overwhelming at times…especially if you are the host.

My favorite memory of Christmas dinner was last year at my mother-in-laws. My in-laws had just moved into a beautiful home and were scrambling to unpack, get settled and decorate the house (all within about a month’s time) with a deadline of Christmas to have everything perfect. The goal: a picture perfect Christmas with kids running around, a feast unmatched by no other, holiday ornaments sparkling in the background and cousins, nieces, uncles, aunts, sisters, brothers, and of course the on-looking grandparents soaking up the moment. Now don’t get me wrong, it did end up being picture perfect but it was a little messy along the way.

It all started off Christmas morning…I received a call from my mother-in-law casually asking if I would help her prepare the $100 beef tenderloin she purchased for dinner. Of course I happily agreed to help. We arrived at her house a couple hours early with a batch of homemade eggnog to add to the festivities (remember the eggnog, it plays an important roll in this story). The house was beautiful — something straight out of Southern Living — the tree was gorgeously decorated and donned with beautifully wrapped presents, the table setting picture-perfect, the beginnings of a bountiful buffet coming together rapidly as she put the finishing touches on the Christmas ham and the sides. Everything seemed well under control….until the tenderloin emerged. My dear mother-in-law graciously sets a very large hunk of meat in front of me and says "here it is!". (Now keep in mind I had thought that she had a plan for the tenderloin and just needed help putting it together while she worked on the other sides and so forth). I wish I had a picture…this was an untrimmed tenderloin, complete with fat and all the trimmings! I have to admit, I was caught off guard! I asked her for a knife and was handed a serrated edge knife (ok — the true kitchen snob is going to emerge now…so be prepared) that was less than sharp. I hacked away at that tenderloin desperately trying to get it to resemble a nicely trimmed piece of meat that it so richly deserved (especially considering its high price tag!). I asked if she had some kitchen twine — she just looked at me with a funny look on her face. Getting the hint, I asked if she had some dental floss. "Floss? Oh yea, I’ve got floss". She ran upstairs and returned back with "mint" dental floss. I think it was at this point that I started to get a little testy with her…"No that won’t work — we need unflavored dental floss", I snapped back at her.

The guests started to arrive. My sister in-law arrived with her 2 year old daughter and rushes in the door with pure panic in her face. She accidentally locked the door to her car with her daughter inside! My husband and father in-law rush outside and do everything humanly possible to unlock the door but to no avail. A call is placed to the fire department — and this is when the eggnog comes back into the picture. Out comes the eggnog and my husband so kindly spikes it with another few glugs of Jack Daniels and begins serving it to all to calm the nerves that are now unraveling at the seams. Several glasses were poured and everyone took a few sips, set their cups down and returned to address the problems at hand — most importantly the small child locked in the car in the middle of winter, and of course, let’s not forget… the tenderloin! My mother-in-law did manage to dig up some plain dental floss so I was now back on track. The fire department had arrived and were checking my niece’s legs to see if they were starting to turn blue-ish due to the cold weather….and my mother-in-law started consuming all the half full cups of eggnog…her mood improving with every sip!

The tenderloin is now nicely tied with strips of dental floss and now we hunt for a pan to brown it in. Unfortunately, that box was not unpacked and cannot be found…so, we improvised. I say sure a paella pan will work. Why not? I asked her for some olive oil. No olive oil. Ok — "How about some butter?" - "Oh it’s in the fridge". I look and what do I see…but a miniature cube of "I Can’t Believe It’s Not Butter" and eight more cups of eggnog! Ok- I can do this, I say to myself. So, I flame on the paella pan and dissolve the I Can’t Believe It’s Not Butter (which I can believe, by the way), and I begin to brown the beast. I transferred it to the oven and roasted it to perfection. Now for the gravy or sauce…what to use…I scoured her cupboards for anything that would make a nice sauce. We did have wine (and lots of it), no herbs, no stock, no BUTTER, and very little of anything else that would work. What I did find was garlic, onions, and some raspberry jelly. That will work in a pinch! So, I deglazed the pan with the wine, added the garlic and onions and sautéed until tender and then whisked in the jelly and begrudgingly finished it with I Can’t Believe It’s Not Butter". Dinner is served!

Amazingly, the child was released from the car, the tenderloin turned out beautifully and the dinner ended up being the feasts of all feasts and definitely a Christmas to remember! As you can see, Christmas disaster can strike us all — the trick is to improvise and imbibe in a lot of eggnog!

Below you will find two beautiful Christmas dinner menus that will hopefully prevent a Christmas disaster in your house. The first menu is more of a sit down, plated menu and the second can be served quite easily as a buffet. The key — prior preparation, having a good game plan and of course a freshly made batch of homemade eggnog!

Christmas Dinner Menu I (plated menu)

Hors D’oeuvres
Chicken Liver Pate with Cranberries and Pecans

Starter
Swiss Chard Stuffed Crepes with Roasted Red Pepper Sauce

Main Course
Mustard & Bacon Crusted Prime Rib
Roasted Potatoes with Rosemary
Roasted Broccoli with Toasted Walnuts

Dessert
Chocolate Hazelnut Mousse & Vanilla Ice Cream Bombe

Christmas Dinner Menu II (buffet style)

Hors D’oeuvres
Smoked Salmon Stuffed Gougere
Lemon Cumin Chicken Meatballs
Roasted Red Pepper Dip

Salad
Mixed Greens with Apples & Pomegranates

Main Course
Dry Brined Turkey with Cognac Thyme Gravy
Andouille Cornbread Dressing
Mashed Potatoes with Fennel
Carrots with Sausage & Rosemary

Dessert
Chocolate Hazelnut Mousse & Vanilla Ice Cream Bombe

Now, you don’t think I’d end this without a recipe for the homemade eggnog, do you?

Homemade Eggnog
Ingredients:

• 6 large eggs, separated
• 3/4 cup sugar
• 3 cups milk
• Scrapings from 1/2 vanilla bean
• 1/2 cup bourbon
• 1 cup heavy cream
• 1/2 teaspoon freshly grated nutmeg

Directions:

Place the egg yolks in a medium bowl and set over a double boiler or a pan of simmering water (being careful not to touch the bottom of the bowl to the water). Add 1/4 cup plus 2 tablespoons of the sugar and whisk over low heat until the mixture is pale yellow and thickened, about 5 minutes. Whisk in the milk, vanilla bean scrapings, bourbon and transfer to a large bowl. Set aside.

In another bowl, whisk the egg whites with the remaining sugar until very soft peaks form. Stir the egg whites into the yolk mixture. In a medium bowl, beat the cream until lightly thickened. Fold the cream into the eggnog. Season with freshly grated nutmeg and chill thoroughly. Before serving whisk to re-blend mixture.

Happy Holidays from Glutenfreeda.com!