Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “shiitake mushrooms”

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.


My New Book
Chicken with Squash, Turnips, and Shiitakes

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I’m happy to announce that my new cookbook, Weeknight Fresh and Fast, is now available. It can be found exclusively at Williams-Sonoma stores this month and February, and then in March it will also be in bookstores. It can be preordered on Amazon and Barnes and Noble, for March shipment.

The recipes are inspired by my weekly trips to farmers' markets, and reflect the way I cook at home: lots of fresh veggies, small amounts of olive oil, vivid flavor. Many of the recipes are for complete meals, or I offer suggestions for quick ways to round out the plate. I had great fun creating the food for the book, and we ate well during the months I worked on it.
 
As a preview, here is a recipe for a robust chicken braise. It makes a perfect dinner during the cold snap we are experiencing. I created the dish last winter, with produce I found at the Topanga farmers’ market. Of course, the squash and turnips are also available at every grocery store. I spooned the lusty chicken and vegetables over rice, and then enjoyed the leftovers on another night with crusty bread, to soak up the richly flavored juices.


Stir-Fried Tofu with Shiitake Mushrooms, and Broccoli Rabe or Chinese Broccoli

tofu-chinesebroccoli.JPGI am on a quest to serve healthy greens more frequently, and last week I was tempted by Chinese broccoli. Steve does not like the bitter flavor of most greens, and when he sees sliced chard or kale on the cutting board, he always asks why I would want to ruin dinner with something so unpleasant. However, broccoli rabe and its close relative Chinese broccoli are sweeter than most greens, and if I sneak them into soups, stews, and pasta dishes, Steve enjoys the meal.

This photo shows me creating the dish that convinced Steve greens can be tasty. It is a broccoli rabe and tofu stir-fry that is in my upcoming cookbook, Weeknight Fresh and Fast. Delicate broccoli rabe and creamy tofu are jazzed up with assertive Asian chile sauce and fragrant ginger, and then spooned over steaming, delicately scented brown jasmine rice.


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Kristine Kidd
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