Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “eggs”

Creamy Polenta with Kale and Fried Eggs

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This quick and easy gluten-free breakfast recipe is also satisfying for dinner. I like to make it at the end of a busy day when I don’t have time to shop or plan and don’t have much energy left for cooking. The polenta cooks to steaming creaminess in the microwave while I melt a heap of greens until almost tender and then fry eggs in the same skillet until crispy on the edges. For a burst of freshness, serve it with a zesty salsa fresca—herbs and shallot mixed with olive oil.


Cooking with Rebecca
Poached Eggs with Lentil Ragout

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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. 


A Gluten-Free Brunch
Shiitake, Spinach, and Goat Cheese Frittata

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What to serve? We were hosting 12 of our family for brunch to celebrate the visit of our Philadelphia cousins and their 2-year-old daughter. Some of the guests were vegetarians, some gluten-free, everyone loves to eat, and I wanted lots of time with the relatives. I decided to make 2 big frittatas as the centerpiece of the occasion.

Eggs are my favorite morning food, but scrambling, frying, and poaching are challenging for a crowd. Frittatas, however, are easygoing because eggs and flavorings are cooked together in one pan without much attention. Added bonuses: they don’t demand toast as an accompaniment- an important consideration for those of us who are gluten free- and they can be prepared ahead and served at room temperature.
 
After lots of experiments at Bon Appetit magazine’s test kitchen, I favor the following technique to avoid dry or rubbery eggs: I sauté onions and other flavorings in a heavy nonstick skillet, pour in eggs beaten with cheese, stir the mixture a couple of times to mingle the ingredients, cover the pan and cook over a medium-low heat just until the eggs are mostly set with areas that are still runny. I like to sprinkle on a little more cheese before setting the skillet under the broiler to finish cooking the top. The result: a lightly browned beauty with a tender texture.


White Truffle Scrambled Eggs

truffle-scrambled-eggs_1539.jpgI like to feast on domestic white truffles a couple of times during the holiday season. These gems may come in small nuggets, but are compellingly aromatic and are easy to find at several Los Angeles county farmers’ markets.  For breakfast or brunch, I slice them over farmers’ market eggs softly scrambled with Parmesan cheese, shallots, and chives. For lunch or dinner, they top a simple risotto. The heat of the warm creamy scramble or rice releases the truffles’ mysteriously earthy aroma, transforming the simple dishes into luxurious holiday meals.

The truffles are sold at the Clearwater Farms’ table at three LA county farmers’ markets: Santa Monica at Arizona and 3rd Street on Wednesdays and Saturdays, and Hollywood at Ivar on Sundays. (Please note, the Santa Monica market will be closed on New Year’s Day.) At $15 an ounce, they are much more reasonable than Italian white truffles. I find ½ ounce per serving makes a good once-a-year treat.  When I get my treasures home, I seal them in a glass jar atop arborio rice for the risotto, and with farmers’ market eggs for our breakfast. Both the eggs and the rice absorb the truffles' fragrance, adding depth of flavor to the final dish.

Continue reading White Truffle Scrambled Eggs.

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Kristine Kidd
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