Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

April 2013 Archives

Gluten-Free Sauces
Endive with Buratta and Pistachio Salsa Verde

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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.

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Endive with Buratta and Pistachio Salsa Verde
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Gluten-Free Events
Cooking Class and Expo

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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.

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Cooking Class and Expo
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Win a Copy of Weeknight Gluten Free

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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.

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Gluten-Free Pasta
Pasta Carbonara with Asparagus and Peas

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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.
 
Pasta Update: Since writing this post in 2013, I have discovered 2 new pastas. Barilla has developed excellent gluten-free pastas, made from corn flour and rice flour. They come the closest to traditional pasta in both flavor and texture. I am also a fan of Power Pasta, fashioned from red lentils. Although not as similar to wheat pasta as Barilla, this pasta is wonderfully satisfying because it is a whole food packed with protein, vitamins and minerals. Read more about it here, where you will also find another recipe featuring asparagus.
 
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.

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Pasta Carbonara with Asparagus and Peas
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