I took my young friend Rebecca to Huckleberry Café in Santa Monica for brunch, and we couldn’t resist 2 items on the menu: the poached eggs smothered in a savory lentil and chard ragout, and fried eggs sitting atop quinoa tossed with market vegetables. Not wanting to waste a drop of the lentil stew, we spooned the last bits over the remaining quinoa, and the mixture was a winner. Rebecca, who is attending culinary school, was curious about what gave the lentil ragout its rich flavors, and we decided to try to recreate the recipe together.
I am a big fan of both quinoa and legumes as satisfying, gluten-free staples. Because of their complex tastes, intriguing textures, and superior nutritional values they make unexpected but excellent accompaniments to eggs. Quinoa creates a toothsome base for fried or poached eggs, and poached eggs nestled in legume stews have become a favorite Sunday breakfast.
My new book, Weeknight Gluten Free, is filled with recipes for luscious, naturally gluten-free sauces. One of my favorites is a vibrant pistachio and basil salsa verde. Salsa verde is an uncooked, fragrant mixture of olive oil and fresh herbs that takes only a few minutes to prepare. There are Italian, French, Spanish, Argentinian, and German versions. I use a full flavored extra-virgin olive oil, a little minced shallot, and lots of aromatic herbs as the base for many variations.
For the recipe in the book, I add a big handful of toasted pistachios and spoon the sauce over creamy buratta
cheese and asparagus stalks. The idea for this dish came from my birthday dinner last year at Farmshop
, a rustic yet sophisticated restaurant in Santa Monica that serves perfectly cooked, creative, farmers’ market inspired food.
The sauce is way too yummy to use only in this specific pairing. Like all the sauces in the book, this one can be served on lots of different items. We have enjoyed it over grilled Alaskan salmon, roasted arctic char, and sautéed
chicken breasts. Carie
at Wheatfree Mom
tweeted that she served it over ricotta cheese, and I am eager to try this as an appetizer with crackers.
I will be demonstrating a recipe and signing books on May 4 & 5 at the Celiac Disease Foundation’s National Conference and Gluten-Free Expo. The conference is taking place in Pasadena, and is a great opportunity to learn up-to-date information about gluten intolerance from doctors, researchers, and dieticians. You will also have the opportunity to sample the best and newest products from over 100 gluten-free exhibitors. I attended last year, and the experience inspired me to write my new book, Weeknight Gluten Free.
Today is the official publication date for my new book, Weeknight Gluten Free. It is now available not only at Williams-Sonoma stores, but also at many bookstores nationwide, and online at Amazon and Barnes & Noble. I am thrilled with the stunning photography and the entire package.
In the book, I offer 100 of my favorite gluten-free recipes developed during a year of glorious experimentation. I was the food editor at Bon Appetit magazine for over 20 years and got to taste all of the great recipes we showcased. When my childhood celiac disease recently resurfaced, I was determined to continue to eat as well as I always had. I learned to cook the simple, healthful, fresh food I love, but without wheat, rye, or barley. I focus on items that are naturally gluten-free, and my inspiration comes from the gorgeous produce I find at farmers’ markets. My friends and family never realize anything is missing when they eat my new cooking.
I was not going to give up pasta when I had to stop eating wheat, so I went on a search for a tasty, firm, nutritious, gluten-free product. Most gluten-free pastas are made from rice. The texture and flavor of rice-based noodles are great in Asian cooking, but they don’t work for me in Italian food—they don’t have enough body, easily overcook to a limp mess, and the flavor is wrong. In addition, it is now suggested we cut back on rice consumption, because of high arsenic levels in some rice products.
Ancient Harvest Quinoa Pasta
and Schar Gluten-Free Pasta
are two happy discoveries. They are both a semolina-like yellow from the corn in their formula, taste pleasantly nutty, and are resilient in texture if not overcooked. Ancient Harvest is organic and adds quinoa for rich flavor, high quality protein, iron, and B vitamins. Schar
incorporates pea protein and rice flour for a more complex taste and extra protein.
I love pasta carbonara
almost as much as the New Yorker writer and food enthusiast Calvin Trillin
does. While I don’t follow his suggestion to serve it for Thanksgiving dinner, I make it frequently, and in many guises. Inspired by the fresh asparagus and peas appearing now in farmers’ markets and grocery stores, I prepared the recipe here for lunch this past weekend. To compliment the spring vegetables, I added lemon zest and fresh basil to the egg, pancetta
, and Parmesan cheese sauce.
Quinoa started appearing in the Bon Appetit test kitchen during my last year or two at the magazine. I could see it was gaining in popularity, but I just didn’t like it much. I preferred orzo, couscous, and bulgur wheat. That was before my childhood celiac disease resurfaced and I had to give up all wheat products.
I decided to try quinoa again as I started focusing on satisfying, naturally gluten-free foods for my new diet. At first I was happy depending on potatoes, polenta, and brown Jasmine and basmati
rice as staples, but I wanted more variety. I am happy I chose to play around with quinoa. Not only is it super nutritious
, I found an easy technique to make it super delicious too, and it is a featured ingredient in my new book, Weeknight Gluten Free
This Saturday, March 16, I will be cooking a couple of dishes from my new book, Weeknight Gluten Free, and then signing books at the Williams-Sonoma store in Beverly Hills. I’ll get started at 2 PM. I hope you will come; I’d be thrilled to meet you.
Today is an exciting day for me. My new book Weeknight Gluten Free
is finally available at Williams-Sonoma stores. When my childhood celiac disease resurfaced, I was determined to eat as well as I always had. I continued to focus on healthful, fresh, farmers’ market inspired food as I learned to cook without wheat, barley, and rye. This book features my favorite recipes developed during a year of glorious experimenting in my kitchen, and I'm so happy to be able to share them with you.
Rather than offering disappointing versions of dishes that require wheat, I focus on food that is naturally gluten free. I didn’t get depressed about giving up crusty bread and semolina pasta, but instead came to truly appreciate the beauty of polenta, quinoa, and corn tortillas. The book highlights creative uses for gluten-free staples such as quinoa pilafs, creamy weeknight polenta, herbed egg crepes, socca (savory chickpea pancakes), legumes, potatoes, and sweet potatoes. I also created a crusty skillet cornbread that takes only minutes to prepare and competes with artisan breads for satisfaction.
You’ll find recipes for food to eat every night of the week, including meatless entrees, sustainable seafood, poultry, and meat. There are dishes like braised Moroccan flavored chickpeas and carrots with yogurt topping; crisp socca with burrata, greens, and olive dressing; polenta topped with fried eggs, kale, and blistered tomatoes; fish tacos with broccoli slaw and lime crema; turkey cutlets with green olives and lemon on quinoa; and quick Vietnamese beef and noodle soup.
Pretty, indulgent, relatively healthy, and easy to craft, I made a tin full of these gluten-free confections for us to enjoy during valentines’ week. But, we realized our stash was dwindling yesterday, so we rushed to take the photo here before they were all gobbled up.
I subscribe to the recent wisdom that dark chocolate is beneficial to health, and never miss my 1-ounce daily dose. To transform the routine prescription into something distinctive for Valentines Day, I added nuts, dried fruit, and crystallized ginger to a base of intense, full-bodied bittersweet chocolate. Large walnuts halves, deep red dried tart cherries, and the sugar on the ginger make these delicacies festive and glittery. For a little more polish, I sometimes drizzle melted white chocolate over the top.
I spent last weekend learning lots about the nutritional requirements for a gluten-free diet, and eating very, very well. I was attending a retreat in Santa Barbara, led by Melinda Dennis, a celiac expert and dietician specializing in the gluten-free regime. She is one of the founders of the Celiac Center at Beth Israel Deaconess Medical Center in Boson, and taught us more about eating healthfully without wheat than I imagined there was to know.
The retreat took place at the gorgeous and serene Immaculate Heart Center for Spiritual Renewal
. Part of the magic of the weekend was being cloistered with about 20 people who cannot eat gluten or who counsel clients on a wheat-free diet. We learned from Melinda and each other, as we shared our stories, asked questions, and enjoyed the lively presentations. Our days were broken up by lovely meals, designed to introduce healthful approaches to eating.
One exercise was to analyze each other’s food patterns. We had been asked to bring a log of everything we ate over 3 days. I was lucky to have Chef Janet Koppelman
scrutinizing my meals. She immediately identified that I don’t eat enough protein at breakfast, and rely too much on corn- hot cereal, tortillas, and polenta.
View Previous Entries