Kristine Kidd - Fresh Gluten-Free Food

Results tagged “potatoes”

Roasted Vegetables with California
Olive Oil and Shallot Mayonnaise

Have you ever tasted roasted vegetables dipped in homemade mayonnaise, crafted with an exquisite extra-virgin olive oil? If not, get shopping and cooking right now for a delectable experience. Please don’t conjure jarred mayo when you imagine this recipe, the homemade version is an opulent sauce, and the better the oil the tastier the results. I’ve been experimenting with several outstanding California extra-virgin oils lately, and in the process this became my favorite way to enjoy them. 

Gluten-Free Thanksgiving Sides

For our Thanksgiving dinner, I’ll be cooking my favorite dishes. Many of the recipes are already on this blog, but I just made a few changes to the menu, and I want to share two side dishes with you.

Potatoes with Yogurt, Peas, and Basil

This delightfully creamy but not too rich potato recipe has been a favorite since I first made it early this summer. Dutch Yellow Potatoes are steamed with peas, and then tossed with a yogurt, olive oil, and basil sauce. Chunks of briny feta cheese and toasted pine nuts top it off. Served warm, this is satisfying as a meatless main course; it’s also a great side dish at meals featuring grilled salmon, burgers, or chicken, and ideal for Labor Day gatherings.

My Gluten-Free Thanksgiving Menu

This will be my third gluten-free Thanksgiving, and the menu gets better every year. A few days ago, I posted the recipe for Grilled Herb-Rubbed Turkey, with a link to my Make-Ahead Gluten-Free Mushroom Gravy. Here is the rest of the menu I’ll be serving on November 28, with links to all the recipes:
We’ll start off with Butternut Squash Hummus with blue corn tortilla chips and carrot and celery sticks as dippers. I’ll make the dip and cut up the vegetables a day or two before the party. Submerged in cold water, the vegetables will stay fresh and crisp.

Market Inspirations

The just picked fruit, vegetables, and herbs I find at local farmers’ markets are loaded with flavor, and therefore it takes very little effort in the kitchen to create marvelous, healthy dishes when using them. They are what inspire my cooking. I intend to frequently highlight produce I bring home from the markets, and tell you about the easy preparations I make. These dishes are simple to prepare without complete recipes, they are more ideas than formulas.

germanbutterballs.jpgGerman Butterball Potatoes: Found at Weiser Family Farms stand, at many Los Angeles farmers’ markets. From the grocery store: choose Yukon gold potatoes instead. 
The season will soon be over for these buttery tasting heirloom potatoes, but they are so outstanding, I encourage you to try them before they disappear. They are round to oblong in shape, with light brown smooth skin, and yellow flesh. 
Their flavor is intense; therefore little butter is needed to make divine mashed potatoes. I cut them into 1-2” pieces with the skin still attached, and cook in boiling salted water until tender. After draining, I mash them with a little olive oil and chicken broth or milk, and season with salt and pepper, occasionally adding a small pat of butter- but the butter really isn’t necessary. Topped with sautéed mushrooms, and served alongside simply roasted or sautéed chicken, fish, or meat, they make an easy meal memorable.  For an even simpler preparation, cut the potatoes into wedges about 1-inch thick at the widest part, toss with olive oil, salt and pepper, and arrange on a baking sheet. Roast them at 450°F until crispy and brown on the outside and yielding inside, for about 35 minutes. These are addictive, and great with almost anything.
chanterelles.jpgChanterelles Mushrooms: Found at several stands at local farmers’ markets. I have been purchasing them from Mello AG, at the Santa Monica farmers’ market, and Vital Zuman Farms at the Topanga farmers’ market. From the grocery store: Gelson’s and Whole Foods Markets carry chanterelles, but they are costlier than at farmers’ markets. Button mushrooms or shiitakes can be used in the suggestions below; they will be tasty, but won’t offer the same woodsy flavor or substantial texture.

Continue reading Market Inspirations.

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