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2 Gluten-Free Thanksgiving Menus
Plus Thanksgiving Countdown

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Staging a Thanksgiving celebration can be lots of fun, but it can also seem overwhelming. That is, unless you have a strategy, and this post is designed to help with both menu planning and organizing. 
 
I’ve included my 2 favorite gluten-free menus, with links to the recipes or information on where to find them. The first is the meal I created this year for Living Without magazine’s Gluten Free Holiday guide, featuring a burnished herb-rubbed roasted turkey and the best pumpkin pie you’ve ever tasted. The second is the feast I served last year, complete with an easy grilled birdmake-ahead mushroom gravy, and cornbread and sausage stuffing.
 
I’ve worked out a timetable for the entire Thanksgiving week, including hourly details for Thanksgiving Day. The plan may look daunting, but I’ve included the dishes from both menus, so there are at least twice as many tasks as you will have. Choose the items you want to cook, and find them on the schedule. 
 
I’ll delegate some of the cooking to others, and I encourage you to do the same. On the menus I’ve noted good dishes for guests to make and bring. Or, if you are a guest rather than host, consider bringing one of these items to the holiday meal. 

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Plus Thanksgiving Countdown
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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.

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Shiitake, Spinach, and Goat Cheese Frittata
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Albacore Tuna with Eggplant, Peppers, and Tomatoes

albacore-eggplant-pepper.JPGEggplant and peppers are abundant at the end of summer, and I indulge in them frequently before they are replaced by winter squash, pumpkins, and sweet potatoes. I can’t resist experimenting with slender lavender eggplants, bulbous white ones, and magenta striped Italian versions. And it’s fun to compare the long red lipstick peppers, green smoky poblanos, and meaty pimientos. I often include peppers and eggplant in the same dish because the creamy richness of roasted eggplant balances the tangy sharp flavor or browned peppers.
 
I recently braised eggplants and sweet peppers in a tomato and white wine sauce, seasoned with capers and olives. I made a big batch of this colorful dish so I would have plenty of leftovers for a second meal. Chunks of albacore tuna simmered in the sauce turned it into a piquant fish stew to spoon over quinoa on the first night. The extras became a hearty pasta dish a few days later.

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Antidote for the Flu
Easy Gluten-Free Chicken Pho

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Steve returned from a business trip to Washington DC with the tenacious flu that is going around this year. He’d been sick for over a week and wasn’t getting better. I made a big pot of chicken pho for dinner- a fragrant, spicy, fresh herb crowned, Vietnamese noodle soup- and his health was restored by the next day. I ended up with the same malady right before Christmas, and had the worst time shaking it. So, I cooked another big pot of chicken pho last night, and here I am back to blogging. What a relief to feel well.

Pho became our favorite comfort food during a family trip to Vietnam 3 years ago. Ever since, I have made it frequently in winter, and always when one of us is sick. Happily, it is naturally gluten free, relying on rice stick noodles rather than wheat pasta, and Asian fish sauce rather than gluten containing soy sauce. You will need to read labels for a couple of ingredients: prepared chicken broth and Hoisin sauce. I rely on Trader Joe’s Organic Low Sodium Chicken Broth or Swanson’s Natural Goodness chicken broth and Dynasty Hoisin Sauce.

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Easy Gluten-Free Chicken Pho
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Apple Crisp (Gluten Free) with Crystallized Ginger

apple.crisp.JPGThe restaurant in Vermont where I started my cooking career was famous for their apple crisp- fragrant with cinnamon, and boasting a delightfully crunchy walnut and brown sugar topping. Each fall, as soon as the Santa Anna winds subside here in Los Angeles and brisk weather arrives, I think about my autumns in New England and want to cuddle up with a warm bowl of fruit crisp, with vanilla ice cream melting into the tangy filling.

Today it finally cooled down enough to get enthused about planning our Thanksgiving menu, and I want to serve an apple crisp for dessert.

This will be my second gluten-free Thanksgiving. Last year my sister-in-law brought her signature fall offering- a big bowl of pomegranate arils and blackberries, topped with lightly sweetened whipped cream. We will enjoy that again this year, but I am prepared to bake a gluten-free dessert to add to the feast.

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Arctic Char with Chanterelles, Green Beans and Frisee Salad

char-chanterelle-salad.JPGThe wild chanterelle mushrooms and sweet blue lake green beans I found at the farmers’ market this week reminded me of an intriguing fall salad I recently enjoyed at Jar restaurant. Chef Suzanne Tracht offered special dishes at a dinner benefitting the Women’s Heart Center at the Cedars-Sinai Heart Institute, and I was a lucky guest at my friend Margaret’s table.

I had been thinking about the salad ever since I tasted it, and I wanted to create something similar. I started by whisking up an easy vinaigrette with tangy whole grain Dijon mustard and Sherry wine vinegar, anticipating that the rich flavor of the vinegar would compliment the earthiness of the mushrooms.  
 
The vinaigrette was sumptuous and vibrant, and I realized the concoction would make a fine seasoning for both the salad and the arctic char fillets I was fixing.

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Arctic Char with Kumquat Gremolata
Roasted Fennel and Potatoes

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Arctic char is among my favorite fish; I love its delicate, sweet flavor and pink colored flesh that flakes ever so delicately. I love how easy it is to cook; I prepare it all year- on the grill in the summer, roasted or sautéed when it is too cold to barbecue. I love its versatility - acidic ingredients brighten its flavor, earthy mushrooms compliment its salmon like taste. Last night I roasted char, and garnished it with a simple kumquat gremolata (chopped kumquats, shallot, and Italian parsley). I cooked potato and fennel wedges alongside, so the entire meal was made at one time.

Steve and I enjoy fish, and we usually eat it a couple of times a week. But choosing seafood can be confusing- which fish are environmentally correct, and which of those are low in mercury? It is easy to settle on wild salmon as the one safe fish, but I like to venture further out. My friends are always asking for help choosing and cooking seafood and I intend to help them and lure you with recipes for a variety of delicious, risk-free fish. 

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Roasted Fennel and Potatoes
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Biking in the Dordogne
Wild Mushroom Omelets

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Steve and I recently returned from a biking trip in the Dordogne region of France. We pedaled through the beautiful countryside which was adorned with newly opened red poppies and 

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Wild Mushroom Omelets
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Black Bean and Butternut Squash Chili
with Lime Cream

black.bean.chili.JPGRichly flavored with Andouille sausage, ancho chile powder and oregano, and jam-packed with cubes of butternut squash and bell peppers, this chili is perfect for a nippy autumn evening, and I’ll be serving it at our Halloween party. I like to top the chili with a tart lime cream and serve it with the slightly sweet and gently spiced Pumpkin Cornbread, posted a few days ago.

We’ll start off the evening nibbling on crunchy toasted seeds from the squash, one of many good reasons to bother cutting up any winter squash. Roasting the seeds is so easy, I’ll describe the process here without a formal recipe: Scrape the seeds from the squash, along with the moist fibers that surround them, into a bowl. Toss with a little olive oil, coarse kosher salt, and freshly ground black pepper, and then spread them out on a greased small baking sheet. Roast at 300°F until crispy, about 20 minutes. I love these hot from the oven, but they make a tasty snack at room temperature too. 

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with Lime Cream
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Books for Gluten-Free Cooks

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I’ve been having fun reading and cooking from a few new cookbooks this fall. Although they aren’t specifically gluten-free, every one has plenty of recipes for the gluten-free cook, and every one would make a great gift for yourself, a gluten-free friend, or any friend who loves to cook. And that is the point. The recipes in these books, like on this blog, produce fresh, naturally gluten-free food. No one should say “Oh that’s good for a gluten-free dish,” instead the criterion is that this is delicious food! For anyone! 
 
With the exception of one of these books, they are written by food pros I know, mostly from my years as food editor at Bon Appetit magazine, so I was already familiar with the high quality of the recipes they create. Oh yes, one is my new book, Gluten-Free Baking, which will be available any day now.
 
 
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Gluten-Free Baking, by Kristine Kidd (me)
I took a long sabbatical from this blog to write a baking book, and it will be available by December 23. It can preordered now on Amazon.com and Barns & Noble.com, and should be in book stores by then too (just barely in time for the holidays). Hopefully it will show up a little earlier in Williams-Sonoma stores. 
 
I am not fond of most of the baked goods in stores or the recipes for goodies I find in books and magazines. They are all packed with nutritionally empty white starches that give an off flavor and dry texture. I preferred to go without, for a while. Eventually I started craving artisanal style gluten-free breads and homemade cookies. So I decided to create my own recipes using whole grain gluten-free flours and naturally gluten-free techniques. I am thrilled with the flavors and textures of the recipes I created, and hope you will be too.

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Buff Bones Day
Cannellini Bean Hummus

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Despite a life filled with exercise, I have osteoporosis, or at least did until my latest bone scan. Now, my bones are growing healthier every day, thanks to diet, an exercise regime designed to strengthen bones, and carefully chosen supplements.

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Cannellini Bean Hummus
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Cheesecake with Blueberry Sauce for Fathers

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Father’s Day snuck up on me, and I’ve got to plan a meal for Steve right away. Of course, he’s not my father, but I’m the cook in the family, and his son Ethan usually joins us for supper on Sunday evenings. The two guys will go to a film, and then return home for something good to eat. Inspired by the summer berries in the markets now, I quickly decided on the dessert: this marvelously creamy, but not-cloyingly-rich Cheesecake with Blueberry Sauce.

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Chicken, Peach, Feta, and Spinach Salad

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Last night I made this no-cook salad, perfect for a hot evening. I used leftover chicken from the previous night and peaches from our peach picking adventure.

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Cider-Glazed Turkey with Cider Gravy

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It is time to plan our Thanksgiving feast. I have been looking through cookbooks and my recipe files, choosing favorite preparations. The turkey was the first decision, and the choice was easy: The Cider-Glazed Turkey with Cider Gravy, found in Williams-Sonoma Cooking at Home. I developed this recipe for the Thanksgiving cookbook I wrote years ago, and it was reprinted in this big, new collection of recipes.

The kitchen will fill with tantalizing aromas while this turkey roasts, and the bird will emerge from the oven burnished with an apple cider glaze. Cider also flavors the gravy, adding a hint of fruit, which is balanced by caramelized shallots and fragrant thyme- a marvelous sauce to spoon over sliced turkey and mashed potatoes.
 
Here are a few simple tips I learned during the testing of countless turkeys at Bon Appetit magazine:

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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. 

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Poached Eggs with Lentil Ragout
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Cornbread Stuffing (gluten free) with Andouille,
Red Bell Peppers, and Pecans

cornbread.andouille.stuffing.JPGStuffing was never my favorite dish at Thanksgiving, but it just might be this year. I created the recipe here yesterday, for this blog and for our second gluten-free Thanksgiving, and Steve and I can’t stop eating it. We enjoyed it for lunch and dinner Saturday, and then again for breakfast this morning. 

The stuffing starts with my herbed cornbread, and is loaded with smoky chicken Andouille sausage, bright red bell peppers, and spiced pecans. It has lots of celery too, and for me, that unassuming ingredient is always key to a great stuffing because its fresh flavor and crunchiness balance the richness of the bread and sausage.

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Red Bell Peppers, and Pecans
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Cranberry Ceviche

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This festive appetizer is a great recipe to have for the holiday season. It is a beautiful garnet color and delightfully tart, sweet, spicy, and salty all in one bite. We scooped up the ceviche with gluten-free blue corn tortilla chips, and six of us polished off the entire batch before dinner. 

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Cranberry Relish with Orange, Lime, and Mint

cranberry.relish.JPGBrightly colored and tangy, this relish will offer a refreshing counterpoint to the turkey and gravy at our Thanksgiving dinner. I always serve a sweet cooked cranberry sauce, and I will also be making my Cranberry Sauce with Grapefruit, Honey, and Ginger. However, with this new recipe I am thinking ahead to the turkey leftovers. 

Before I adopted a gluten-free diet, I happily devoured turkey sandwiches for several days after the feast. This year, I intend to replace the sandwiches with tacos, and I figure this relish will stand in for salsa. My plan is to fill lightly toasted corn tortillas with avocado, leftover turkey either warmed in gravy or sautéed in olive oil, spoonfuls of this slightly spicy condiment, and a heap of sliced romaine hearts.

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Cranberry Sauce with Grapefruit, Honey, and Ginger

 

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When thumbing through the Thanksgiving cookbook I wrote for Williams-Sonoma in 1997 (link), I rediscovered my recipe for Cranberry Sauce with Grapefruit and Honey.  We have a prolific grapefruit tree in the yard of our new home, and so my decision about how to flavor the cranberries this year was easy.  
 
One of my all time favorite sweet ingredients shows up in this sparkling condiment too- crystalized ginger. The resulting dish is tangy from the grapefruit and cranberries, sweet from the honey, and slightly spicy from the ginger- a terrific compliment to roast turkey. 

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Creamy Microwave Polenta

microwave.polentaJPGI was fascinated by polenta when I first tasted it at a rustic cabin restaurant in the Italian Alps. I ate forkful after forkful of the molten layering of cornmeal, mountain cheese, local sausage, and tomato sauce, trying to figure out how it was made. Soon after, polenta made its way into restaurants in the US, and during my long tenure as food editor at Bon Appetit magazine, I got to sample polenta in many different recipes. 

But, I didn’t fully appreciate the versatility of polenta until I began experimenting with my newly imposed gluten-free diet. It was then that I realized polenta makes a great replacement for many wheat-based staples- bread, pasta, croutons, crostini, and even pizza crust. This discovery added new satisfaction to my meals.

The recipe here is my quick twist on traditional polenta, which can take up to 45 minutes of almost constant stirring to prepare. I was determined to find a way to make polenta effortlessly so I could enjoy it frequently. I played around until I came up with this creamy, microwave version. The key is using medium-grind cornmeal, rather than coarser ground polenta, which requires more than three times as long to cook.

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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.

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Fabulous Make-Ahead (Gluten-Free) Gravy

 

gravy.JPGOne of the biggest challenges on Thanksgiving day is producing a silky, deeply flavored gravy amidst the chaos of final preparations- pulling the turkey and dressing out of the oven, mashing potatoes, putting the finishing touches on vegetable dishes, and garnishing the turkey platter. To avoid this chaos, I decided to create a make-ahead gravy with all the good tastes of the traditionally prepared sauce, and I am thrilled with the results
 
Both a cousin and a sister-in-law stick to gluten-free diets, so I added gluten-free constraints to the challenge of formulating the perfect gravy, but, the recipe is also great with more customary wheat flour too.
 
The crucial step to this sauce is cooking up a rich turkey stock at least 1 day before the feast. I purchase extra turkey necks, brown them in a Dutch oven, cover with water, and let the brew bubble for a few hours. Meanwhile I am blanching green beans, simmering the cranberry sauce, and cutting up carrot and celery sticks to use as dippers for the butternut squash hummus I will put out as a starter on Thanksgiving (look for that recipe tomorrow). 

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Fish with Moroccan Spices and Yogurt Dill Sauce

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The exciting Middle Eastern flavors I’ve been learning about in Yotam Ottolenghi’s newest book, Plenty More, and Persiana, by Sabrina Ghayour, are frequently working their way into our dinners. A great example is this easy-to-prepare fish recipe I created after reading the books. It’s seasoned with a few familiar spices that taste exotic when combined, and a creamy Greek yogurt, olive oil, and dill sauce adds luxuriousness.

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Gingerbread Pancakes (Gluten-Free)

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Last Sunday morning was ideal. After our Pilates class, I whipped up these tender pancakes, fragrant with fall spices and topped with sautéed apples and warm maple syrup. Steve and I devoured them after our workout, satisfied I’d finally created the perfect weekend breakfast treat—for anyone, on a gluten-free diet or not.
 
When I first had to give up gluten, I missed Sunday morning pancakes. However, I didn’t want to make disappointing copies of something that I thought needed wheat flour to be good, plus I had no interest in relying on the white starches generally used in gluten-free baked goodies. I don’t like the bland flavor and dry texture they impart, or that they are devoid of nutrients. 
 
Then I started playing around with the many whole grain gluten-free flours that are now available. The first pancakes I came up with were pretty dense, but at least they looked like a weekend breakfast and they soaked up maple syrup. I persevered, and now I have a recipe that we both love!

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Gluten-Free Comfort Dinner
Scallops in Tomato-Olive-Thyme Sauce

 

scallops.in.tomato.sauce.JPGHere is an easy, gluten-free dinner for this busy season: seafood simmered in a spicy tomato sauce and then spooned over quick, creamy polenta. Although we appreciated it on a busy weeknight, it is festive enough for the night you decorate your tree or an impromptu holiday gathering. 
 
The seafood and the polenta are endlessly variable and indispensable dishes I return to over and over again. I gave you the recipe for my microwave polenta a few days ago. Today I’m offering the seafood formula. The last time I made this satisfying meal, tender bay scallops were on sale, and the vibrant sauce enhanced their sweetness. However, I have made the same recipe with chunks of Alaskan halibut, wild shrimp from the Gulf of Mexico, shiny black mussels, large sea scallops, and briny calamari. 
 
I find that almost anything is made even better with a big handful of fresh herbs. Thyme, rosemary, and sage grow in my garden year around, and any one of them is great here. When I use rosemary or sage, which are woodier than the other herbs, I add them earlier than the thyme and let them sauté with the onion. I also love this with marjoram, Italian parsley, or cilantro- any of these get added at the same juncture in the recipe as the thyme. The real point is to use what you have on hand, either in the fridge or growing. No need to buy an herb just for this dish.  

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Scallops in Tomato-Olive-Thyme Sauce
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Gluten-Free Holiday Dessert
Dark Chocolate Mousse with
Spiced Cranberry Topping

dark.chocoalte.mousse.JPGI created this festive dessert for a holiday gathering with my gal pals (Steve’s name for the group of friends with whom I celebrate birthdays several times a year). Rather than making a disappointing imitation of a baked treat that relies on wheat flour, I prefer naturally gluten-free desserts, and this intense chocolate mousse topped with whipped cream and a sparkling cranberry and crystallized ginger compote was so pretty and indulgent, everyone wanted seconds. 

The mousse relies on lots of bittersweet chocolate for its rich flavor. The better tasting the chocolate, the better the mousse. I used Trader Joe’s Fair Trade Organic Dark Chocolate. I melted it in water with only a little cream, not wanting cream to obscure the distinctiveness of the chocolate. The fluffy texture of the mousse comes from whipped egg whites rather than cream, again to preserve the nature of the chocolate. However, whipped organic cream sitting atop the mousse offers a luxurious contrast to the bitter chocolate, helping show off its unique taste with each spoonful.
 
It is easy to fit cooking this dessert into a busy holiday schedule. The cranberry embellishment will keep for days in the refrigerator, so you can make it whenever you can find 15 minutes. I stirred up the mousse the night before our party and mounded on the cream and cranberries in the morning. Three days after the lunch, the small amount leftover was every bit as good as on the first day, so I will most likely make it a few days ahead next time.

Continue reading Gluten-Free Holiday Dessert
Dark Chocolate Mousse with
Spiced Cranberry Topping
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Gluten-Free Lunch
Tacos are Better than Sandwiches

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When I am not creating a specific recipe for a book, magazine article, or blog post at lunchtime, I want to eat something that takes only a few minutes to prepare and is as satisfying as a sandwich. Corn tortillas have become a favorite replacement for bread, especially as the base for quick tacos.

I discovered there are as many fillings for tacos as for sandwiches on a scouting trip to Oaxaca, Mexico for Bon Appetit magazine about 11 years ago. That was my first introduction to authentic Mexican food, and my cooking was changed forever as I fell in love with the zesty complex flavors of the moles, soups, fresh and dried chiles, and endless dishes made with corn tortillas. Little did I know then that corn tortillas would become a staple in my home when I segued to a gluten-free diet. 

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Tacos are Better than Sandwiches
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Gluten-Free Pancakes with Peaches and Blueberries

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These gluten-free pancakes are light and packed with the toasty-sweet flavors of oats and whole grain corn flour. Topped with peaches and blueberries that have been gently simmered in Vermont maple syrup, they are especially suitable for breakfast on a summer weekend. They also happen to contain a good amount of bone strengthening calcium, magnesium, and vitamin D too. 

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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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Gluten-Free Pumpkin Cornbread

pumpkin.cornbread.jpgIn October, when the hot, dry, Santa Ana winds blow here in Los Angeles, I long for cool, crisp fall days, colorful foliage, and farm stands adorned with apple and pumpkin displays—spectacles I came to love during the years I lived in New England. We may not have many chilly days or crimson and gold leafed maples in Southern California, but I can get a taste of Vermont by placing several large pumpkins by our front door and cooking with pumpkin and other winter squash.

While the Santa Anas were gusting last week, I was inspired to create a pumpkin cornbread for my friend Kelly, a California girl who doesn’t crave New England autumnal pleasures but fancies anything made with pumpkin. The first loaf I baked was a little bland, begging for molasses and spices, so I stirred up a spiced molasses butter to spread on big squares of the bread. Delicious, but this triggered the idea to combine all the flavors in one, easy-to-make loaf. 

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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 Thanksgiving Feast
Quinoa, Dried Cranberry and Spice Stuffing

thanksgiving.menu.jpgI’m very excited about the new Thanksgiving dinner I created for Living Without magazine’s Gluten-Free Holiday Guide. Check out the menu on the photo here. I‘ve been eager to treat our family and friends to the new feast ever since I turned in the recipes to the publisher, and now it’s almost time.
 
You too can serve this menu, or any one of the seasonal recipes in the story. The magazine is available at newsstands, or order by clicking on this link. Of course, all the food is naturally gluten free, and I guarantee no one will notice that anything is missing.
 
In the meantime, here’s a recipe for Quinoa, Dried Cranberry and Spice Dressing from the story. This festive dish can replace the customary bread stuffing at Thanksgiving or serve as an addition to many meals. It’s valuable to have in your repertoire because everyone—gluten-free or not—will love it, its got wonderful flavor from the spices and fruit, is easy to transport, and can be made a day ahead.

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Quinoa, Dried Cranberry and Spice Stuffing
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Gluten-Free Thanksgiving Sides

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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.

Continue reading Gluten-Free Thanksgiving Sides .

Gluten-Free Trail Cookies

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When Steve and I were first introduced, we exchanged stories about our backpacking adventures (we are both retired backpackers), which led to our first date, which led to lots of hiking together, and eventually to our marriage. 

We rent a comfortable cabin in the Sierras each year for a week of high-mountain exploring. Our days are more relaxed than when we used to rough it, and shape up like this: While I cook breakfast, Steve builds a campfire under the pines, we eat a leisurely breakfast and read by the fire before deciding on a hike, pack a lunch, and hit the trail around 11:30—just when I start to get hungry for lunch.

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Gluten-Free Valentine Jewels
Chocolate Bark with Walnuts, Ginger, and Cherries

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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.

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Chocolate Bark with Walnuts, Ginger, and Cherries
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Green Beans and Peppers with Lemon and Olives Chicken Cutlets with Chermoula

Chicken-Chermoula.jpgMy friend Karen joined me for her first visit to the 4-month-old farmers’ market in Topanga Canyon on Friday. I introduced her to the growers, and encouraged her to select produce for the week by loading up my shopping cart with multihued bell peppers, shiny red lipstick peppers, broccoli rabe, shelled tender lima beans, tiny fingerling potatoes, huge Macarthur avocados, lemons and limes, dark purple cherry tomatoes, a salad mix loaded with baby herbs, and end of the summer peaches.

As we walked to our cars, Karen commented that I had bought a lot of vegetables for just two people. I did, and always do. I am so tempted by the just picked produce, I add more and more to my cart, as ideas for how to prepare my finds dance in my head, and our meals are more interesting, and healthier to boot.

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Grilled Herb-Rubbed (Gluten-Free) Turkey

grilled.turkey.jpgFor a moist, tender, and ever so flavorful turkey, I dry-brine and then grill my holiday bird. I started doing this several years ago, when Russ Parsons, food editor for the Los Angeles Times, wrote about the excellent results he got using these two techniques. Not only is the turkey fabulous, once it’s on the grill, it needs next to no attention, so you are free to focus on the rest of the meal. And, the oven is available for everything else you’ll want to cook in it. 
 
I use a Diestel American Heirloom Turkey. These are organically raised Bronze turkeys, meaning they are a flavorful breed, free of antibiotics, growth stimulants, and hormones; as a result they deliver a pure, old-fashioned taste. I add hands full of fresh herbs to the salt rub, infusing the turkey with rosemary, thyme, and tarragon. With a dry rub, you get a better texture than with liquid brining, and there is no messy submerging a large bird in liquid and then trying to figure out how to keep it cold for several days.
 
To go with the turkey, I’ll be serving my Make-Ahead Gluten-Free Mushroom Gravy. Stirring up the gravy at the last minute can be the most challenging part of pulling off the Thanksgiving feast, but not with this irresistible, Marsala enhanced sauce.

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Grilled Wild Alaskan Salmon with Sauteed Cherry Tomatoes

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Wild salmon is one of my favorite foods. I am not speaking about frozen or farmed salmon; I love the fresh, wild fish from Alaska. This fish emerges from its days in the cold, pristine waters pure in flavor and resilient in texture. Remarkably tasty, wild salmon doesn’t need much help from the cook; I sprinkle it with lemon zest and fragrant fennel and mustard seeds, and then grill it. Add a topping of quickly sautéed farmers’ market cherry tomatoes, and a sublime meal is ready in minutes.    
On a visit to Juneau last spring, to learn more about Alaskan seafood, I discovered that grilling with alder wood adds the fragrance of the Alaskan woods to the fish, and perfumes the air as well. That is how salmon was cooked at the Taku Glacier Lodge, a log cabin restaurant set at the edge of the wilderness, with a view of the Taku Inlet and Taku Glacier, a spectacular 45 minute helicopter flight from Juneau. When I got back to Los Angeles, I searched for alder wood chips and found them at Barbeques Galore.

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Herbed Cornbread (gluten free)

GF.cornbread.JPGOne cold, fall evening a white bean and kale soup was simmering on the stove, and I began to crave a good bread to go along with it. I decided to bake my first gluten-free loaf, using my favorite cornbread recipe as a template. Twenty minutes later, the aroma of homemade bread baking in the oven filled the kitchen, and in 10 minutes more we cut into the warm creation. It was so tender and satisfying; I have been making it ever since.

This whole grain, ever-so-slightly sweet loaf has become an essential item at my table. We enjoy it for breakfast with eggs, or with almond butter, peanut butter, or pure butter. It rounds out dinners featuring soups, stews, chili, and salads. It also makes a great snack, with or without almond butter or peanut butter, accompanied by crisp apple wedges.

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Herbed Polenta with Marsala Chicken, Wild Mushroom, and Shallot Ragout

herbed.polenta.JPGWhen the cool wind started roaring around our new hilltop home last week, I got out a heavy saucepan, and stirred up a batch of herb-scented polenta to warm us up.  The simmering potion took the chill off the house too.   

I keep a package of Bob’s Red Mill medium grind cornmeal (available at many grocery stores) in the cupboard at all times; that along with other staples- a bit of onion, scallion or shallot, a handful of fresh herbs, and a little grated cheese, are all the ingredients needed to transform cornmeal into a creamy polenta.

There is one step in the preparation that requires attention- adding the grains of corn to the boiling liquid in such a way as to avoid clumps. The technique is simple: scoop up about ¼ cup of the cornmeal at a time, and sprinkle it from the measuring cup into the bubbling water, whisking all the time.

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Homemade Gluten-Free Whole-Grain Soda Bread

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Doesn’t this photo send you straight to the kitchen? It's from my latest book, Gluten-Free Baking. If you are missing artisanal style breads, try your hand at this whole-grain soda bread. Soda breads translate well to gluten-free baking, and are easy to make. No yeast or kneading or rising time, just cut in some butter and then mix, shape and bake. 

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Last Minute Holiday Gifts Plus
Fudgy Ginger-Nut Meringues

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I have a few more gifts to tend to, but I’m determined to stay away from the malls during this last week before Christmas. Here are suggestions for three items that can be ordered to arrive in time and one extra special treat to prepare at home. 

 
Chocolate.Hazelnut.Ginger.Meringues.jpgFudgy Ginger-Nut Meringues
 
These naturally gluten-free goodies are crisp on the outside, gooey inside with a surprising hint of ginger. They are easy to make too. I’ve already baked one double batch; we took half to a dessert party, and stored the second half in a tin to serve to friends who stop in. Steve’s son was here the day I baked them, and many got eaten as we finished decorating our tree. The recipe is in my new book, Gluten-Free Baking, and I’ve included it at the end of this post. So keep reading.

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Fudgy Ginger-Nut Meringues
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Lemon Curd Almond Cake (gluten free)

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For a stunning finale to Easter dinner, or another special meal, present this luxurious dessert. Tangy lemon curd and whipped cream make a sumptuous filling and topping for the delicate almond sponge cake, and fresh berries are a beautiful embellishment. 

Continue reading Lemon Curd Almond Cake (gluten free).

Lemon-Berry Meringue Nests

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I created this dazzling dessert for my Valentine, Steve! It was last year while I was working on my new book, Gluten-Free Baking. Steve loves almost any goodie that features lemons. These cardamom-scented meringue nests are ethereal and crunchy with a not-too-sweet, not-too-rich yogurt and Meyer lemon curd filling—a perfect, naturally gluten-free finale for a festive meal. 

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Luxurious Gluten-Free Pumpkin Pie

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I didn’t have a recipe for a gluten-free pumpkin pie last Thanksgiving. Missing that holiday classic inspired me to delve deeper into gluten-free baking, which lead to my soon-to-be-released cookbook, Gluten-Free Baking. One of the stars of the book is a luxurious pumpkin pie, and the variation here will be one of the stars of our holiday meal.
 
My goal for the book was to create goodies that are so tasty, with such pleasing texture, no one will think they are gluten-free. I didn’t want to fill the recipes with the traditional gluten-free, flavorless and nutritionally empty white starches that are the backbone of most gluten-free baking. I wanted to feature whole grains and naturally gluten-free formulas, with just enough white starch to hold the goodies together. My friends and editors say I succeeded.

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Maple Nut Pralines

MapleNutPralines.jpgTo avoid the crowds of holiday shoppers and to give personal gifts, I have started preparing goodies in my kitchen. Today I boiled up a batch of Maple-Nut Pralines. It took me only half an hour to turn out a large batch of confections, and my house smells like maple sugaring time in Vermont. 

 
 
Pralines are a New Orleans-style candy fashioned from sugar, cream, and pecans. I put my own flavor stamp on these sweets by replacing the standard white sugar with pure maple syrup, stirring in walnuts in addition to pecans, and adding a pinch of nutmeg for a festive touch. 
 
I plan to concoct more candies and bake cookies all during December, and will post some of the recipes on this blog. They will be treats I have thought up over the years and enjoy making again and again. These recipes, and many more, can also be found in Cooking at Home. I am going to thumb through the book again, to select a cookie to make for the friends I will be visiting this weekend.

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Maple, Hazelnut and Amaranth Granola

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Here’s a super tasty, delightfully crunchy, and exceptionally nutritious granola to start off the day. One more selling point: amaranth, an ancient, gluten-free grain, will keep you feeling satisfied much longer than other cereals. I like to fill a bowl with fresh fruit (berries and peaches in summer, apples or bananas in winter), milk, soy milk, kefir, or yogurt and about ⅓ cup of this granola. And when I need a quick pick-me-up, like right now, I eat a big spoonful of the granola directly from its container.

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Maple-Pecan Granola and Pluot Jam for Video Filming Crew

 
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I spent an entire day filming a video announcing the new Williams-Sonoma cookbook: Cooking at Home. This volume offers classic recipes, with modern flavor twists, and is packed with helpful cooking tips. It features over 1000 recipes, including many dishes from the 5 Williams-Sonoma books I have written.
 
The filming took place in my kitchen, and the crew of 7 people began arriving in the early morning. I am not capable of welcoming people into my home without serving good food, so I laid out a nourishing breakfast that I had designed during the week. Video preparations were demanding, leaving little time to devote to the meal; the breakfast was easy, partially homemade, and entirely delicious.

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Market Inspirations
Beet, Feta, and Walnut Salad

beet-feta-walnut-salad.jpgHeirloom beets are showing up in spectacular colors at the farmers’ markets- golden, red, deep purple, and candy cane stripe. Beets with firm, glossy leaves offer a bonus: delicious cooking greens.

Roasting the beet roots intensifies their earthy flavors. Cut off the tops and save them in a plastic bag to cook later. Cut the root tips off too. Then wrap the beets tightly in foil and bake in a hot oven (400°F, or at whatever temperature you are cooking something else) until tender when pierced with a small sharp knife. After the beets cool slightly, the skin will pull off easily. The cooked beets can be stored in the fridge for later use. 

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Beet, Feta, and Walnut Salad
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Market Inspirations
Endive Orzo Risotto

endivebouquet.jpgI received this whimsical bouquet of red and green endive on Valentine’s Day, each head of endive still attached to its big root. The bouquet came from California Vegetable Specialties, the only US grower of endive. A whole case of endive followed the Valentine, and there was nothing to do but prepare endive for lunch and dinner all week.

As I became engrossed in experimenting with endive, I decided it was time to learn about how it is produced. Endive is the second growth on chicory roots. The chicory seed is sown in fields, and leafy greens follow. Once the greens are mature, they are harvested and used as high quality cattle feed. The precious roots are dug up, cleaned, and put in cold storage for a period of dormancy. Finally, the roots are moved to dark, cool, humid rooms, where they are forced to grow new leaves. The operation is very high tech, and local for those of us who live in California. Very little pesticides are used, and organically grown endive is available at Whole Foods and other specialty food stores. 
 
I have always enjoyed endive’s sweet-peppery flavor and delicate crunch in salads, particularly when dressed with a sprightly Dijon mustard and Sherry wine vinegar vinaigrette and sprinkled with chopped walnuts.  But I wanted to try other preparations too. I discovered endive makes a great stand in for iceberg lettuce or cabbage in tacos. I shredded a couple of heads of endive and tossed them with fresh lime juice and a minced Serrano chile; then heaped the mixture in warmed corn tortillas filled with sliced grilled chicken and avocado.

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Endive Orzo Risotto
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Market Inspirations
Sauteed Radicchio

radicchio.jpgRadicchio is at its finest in the cooler months. A member of the chicory family, radicchio is loved for its bright magenta color, crisp texture, and spicy-bitter flavor. I can’t resist buying a head when beauties like this are displayed at Maggie’s Farm and other stands at farmers’ markets throughout Los Angeles. I like to choose a firm one with intense color, and no signs of darkening.

The radicchio has been so good this winter I have been serving it frequently. Most often used as a colorful addition to salads, it mellows slightly when cooked, and develops a pleasing tender but chewy texture. When I only have a few minutes to make dinner, I cut a head into 1½-inch thick wedges, brush them with olive oil, sprinkle with salt and pepper, and roast on a baking sheet in a 450°F until tender, turning over after 10 minutes, for about 20 minutes total. This is a great accompaniment to fish, poultry or meat. On a recent cold night I added sliced radicchio to a white bean soup flavored with pancetta and sage, and let it simmer until it wilted- a satisfying meal that warmed up the evening.

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Sauteed Radicchio
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Market Inspirations
Spaghetti with Romanesco Cauliflower

romanesco.cauliflower.jpgRomanesco Cauliflower: Found at Weiser Family Farms stands at many Los Angeles farmers’ markets. From the grocery store: Choose regular cauliflower.

I have been curious about this fantastical looking vegetable ever since I first noticed it at a street market in Rome, about 5 years ago. Now it is available in Los Angeles, but so far I have only seen it at farmers’ markets.  Its wondrous shape, reminding me of a bouquet of tiny cones, is described mathematically as a fractal, but I like to think of it as a natural art form. The flavor is more delicate than regular cauliflower, with slightly nutty nuances, and it has a more tender texture.
 
Roasted, this highly nutritious vegetable makes a satisfying side dish, or, as in the recipe below, can be the star of a pasta creation. Simply cut off the florets, starting at the base and working up towards the tip, and then toss them with olive oil, salt and pepper. Cook in a hot oven until brown in spots, crispy on the outside yet yielding in the center. 

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Spaghetti with Romanesco Cauliflower
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Mashed Potato and Fish Cakes

potato-fish-cakes.JPGComforting mashed potatoes are accented with tender fish, formed into rounds, and then sautéed until golden and crispy on the outside, creamy on the inside. I understand why fish cakes are a favorite way to use leftover cod in Nova Scotia. I was introduced to these marvelous treats on a trip to Halifax Canada earlier this fall, and ever since have been recreating them at home the evening after fish dinners.

I made them this week with salmon, but almost any fish would be good. To enhance the basic formula, I added a few spoonfuls of leftover basil and mint salsa verde and a few gratings of lemon peel. Dipped in panko (Japanese breadcrumbs), and then cooked in just a little olive oil until a crunchy crust forms, these are most agreeable.

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Mexican Flatbreads (naturally gluten free)

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I’ve been obsessed with these Mexican flatbreads since learning to make them. Corn tortillas are cooked on a griddle until the bottoms are crisp and the cheese melts, flavored with a fragrant pesto, and topped with vibrant vegetables. They are fun to assemble, take only minutes to cook, and are addictive. I first served them, cut into wedges, as an appetizer at a birthday party for one of my gal pals. Since then, Steve and I have enjoyed this friendly finger food for lunch on a hot weekend afternoon, and I’ve whipped them up for quick snacks.

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My Gluten-Free Thanksgiving Menu

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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:
 
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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.

Continue reading My Gluten-Free Thanksgiving Menu .

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.

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Chicken with Squash, Turnips, and Shiitakes
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Olive Oil Brownies (Gluten Free) For Valentines

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Why, you might ask, is there an olive sprig in this photo? Extra-virgin olive oil is the first of two unique ingredients in these intense, dark chocolate brownies. Not something normally associated with desserts, but the oil’s depth of flavor accentuates the chocolate, and the results are less cloying than treats made with butter. These brownies are worthy of serving to a Valentine (and the preparation is easy).

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Pasta with Asparagus, Chard, and Pine Nuts
Power Pasta

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Here’s a simple and easy-to-put-together dish that gets its great taste from fresh vegetables and basil, snappy extra-virgin olive oil, and truly delectable pasta. Barilla is one of my favorite gluten-free pastas, but I recently discovered Power Pasta at a gluten-free festival in Austin, and I developed this recipe to show it off. 

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Power Pasta
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Pasta with Roasted Tomatoes and Mini Peppers

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I created this lusty dish last week when my stepson, Ethan Peck, squeezed in a dinner with us before heading to Milan. He stars in a 2 minute video for the luxury fashion company Ferragamo, and he was invited to make an appearance at Italian fashion week. Having little warning about his visit with us, I looked in my fridge and cupboards for inspiration, and this recipe was born. 

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Peach Picking at Mas Masumoto's Farm- Fresh Peach Chutney

peachpicking.JPGLast weekend I went peach picking near Fresno, and returned home with cases of fragrant Elbertas. These beauties taste like summer, the way peaches are meant to taste- sweet, floral, juicy. These are heirloom peaches, with an authentic old fashioned flavor.
 
Mas Masumoto, peach farmer and author of several books including the award winning Epitaph for a Peach, dreamt up a peach tree adoption program to share his fine crop with heirloom buffs. Folks who demonstrate their intent to treat his exquisite fruit with deference assume financial responsibility for the trees early in the year, Mas tends the orchard- strictly organically and with love, participants get to harvest the peaches when they are ripe.

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Penne with Eggplant, Peppers, and Goat Cheese

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For a super quick and tasty dinner, I mixed pasta with the eggplant, pepper, and tomato sauce leftover from a couple of nights before. Soft fresh goat cheese added creaminess, and to freshen it, a handful of fragrant herbs. We liked it every bit as much as the first meal, maybe even a little more.

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Pomegranate, Cherry, and Rosemary Sorbet

pomegranate-cherry-rosemary-sorbet.jpgLeeAnn was excited about the pomegranate tart cherry juice she discovered at Whole Foods. It is 100% fresh-pressed organic juice, not reconstituted from concentrate, no sugar added. However, the bottle she gave me sat on the kitchen counter for a week because I like eating fresh fruit more than drinking juice.
 
When I returned home after brunch with girlfriends on Sunday, I found the path leading to our house covered with trimmed branches from our rosemary bushes, and my beau Steve in the kitchen, stirring rosemary syrup into the pomegranate cherry juice.
 
Steve is not a cook; he provides takeout sushi on my yoga nights, and grills anything that I have readied for the fire. I create our meals, and this is my preference. For dinner parties, I like to serve make-ahead desserts, thus four summers ago I purchased an ice cream maker to churn old fashioned peach ice cream. Steve was intrigued. Sorbets and lime pops are his favorite sweets, and he wondered if the machine would freeze sorbets. With a lemon sorbetto recipe from my files, he launched into his first culinary project.
 

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Potatoes with Yogurt, Peas, and Basil

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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.

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Quinoa: Super Delicious, Super Easy, Super Six
Braised Chicken with Red Bell Peppers and Lemon

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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.

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Braised Chicken with Red Bell Peppers and Lemon
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Roasted Vegetables with California
Olive Oil and Shallot Mayonnaise

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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. 

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Olive Oil and Shallot Mayonnaise
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Salmon with Salsa Verde and Lima Bean Puree

salmon-limapuree.JPGTender, fresh lima beans are available right now at the McGrath Family Farms stand at several farmers’ markets. Because the beans are already removed from their pods, it takes only a few minutes to get them ready to use, and I am having fun fooling around with them. I have braised them with peppers, zucchini, and green beans; tossed them with spaghetti and fresh pesto; created a fresh succotash; and fashioned a hearty soup with the limas, fingerling potatoes, winter squash, and greens.

I discovered that the fresh limas develop a rich, earthy flavor and silky texture when simmered with sautéed shallot or onion and a few herbs until tender, and then left to cool in the salted liquid for at least 20 minutes. The first time I prepared the fresh limas, the process felt a little awkward, because I am accustomed to simply boiling frozen limas in water for about 15 minutes. Now I cook the limas when I get them home from the market, and store them in the refrigerator to use over the next few days.

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Seafood Watch
Arctic Char with Fennel and Orange

char.aquarium.JPGI am working with the Monterey Bay Aquarium as the food editor for their Seafood Watch website, and the first post I produced is up. Each month we introduce one sustainable seafood item, with information about why it is a good choice for the environment and tips for cooking it. This is brought to life with 2 recipes fashioned specifically for the website; I will create one, and one will be from a chef who is dedicated to sustainability. 

This month we talk about arctic char, a delicate fish that tastes like a cross between salmon and trout. The photo here shows the recipe I devised: very easy to prepare Char with Fennel and Orange. The fish fillets and fennel and red onion wedges are seasoned with fennel seeds and orange zest and roasted in a hot oven. While they cook, balsamic vinegar and orange juice simmer until syrupy, for a quick, sprightly sauce to spoon over the fish.

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Arctic Char with Fennel and Orange
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Seafood Watch
Cod Chowder with Kale and Yukon Gold Potatoes

codchowder.JPGCool weather and rain in the forecast make this a perfect week to cook a pot of warming seafood chowder. This recipe, with its creamy broth, delicate cod, smoky bacon, and fresh kale, has rich flavors and is simple to make. I developed it for the Monterey Bay Aquarium’s Seafood Watch website, to entice people to try Pacific Cod, a sustainable fish that is terrific in chowder and tacos, and is not expensive. Atlantic cod is greatly overfished, so Pacific cod is a tasty alternative.

Recently we invited friends for a Spring Equinox dinner. The idea was to go for a full moon hike, and then return to our house for a meal, however It rained that evening. The hike was off, but dinner was not. It was cold and windy, and the chowder was the perfect antidote. 

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Cod Chowder with Kale and Yukon Gold Potatoes
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Shrimp Saute with Orzo and Broccoli Rabe

shrimp-orzo-broccolirabe.JPGWhen I was growing up, my mother served shrimp for special occasions. They were delightfully sweet and briny, resilient yet fabulously succulent. But years ago, these little sea creatures changed, the flavor disappeared, the texture became mushy, and they were available everywhere, including at inexpensive eateries. Except for giant Pacific and Canadian spot prawns presented at the best restaurants, shrimp were no longer special.

I had read and heard arguments against eating inexpensive shrimp- environmentally unsound farming and fishing methods are employed to produce this low cost product. It wasn’t until a visit to a fish farm in Southeast Asia that I truly grasped the situation. One look at fish swimming listlessly in fetid brown water, and I understood why I had stopped liking shrimp, and recognized the toll on the ecosystem.

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Simple, Fresh, Gluten-Free Food
A New Approach to Eating

wedding-dinner.JPGIt’s been a long time since you have heard from me because I have been busy making a change in my eating style and then writing a cookbook about my new approach to food.

I had celiac disease as a baby, and not long ago debilitating symptoms followed by considerable investigation revealed that my gluten intolerance had resurfaced.

Good food has always been central to my life, and that love led me to a career as food editor at one of the top epicurean magazines in the country. For over 20 years, I directed the food at Bon Appetit, delivering great recipes to the over 7 million readers. But, my meals immediately had to be free of all wheat, rye, and barley. Even with this new limitation, I was determined to eat as well as I always had - fresh, simple, farmer’s market inspired food.

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A New Approach to Eating
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Soup for a Stormy Night
Kale, Mushroom, and Sausage Soup

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There is a big storm due in Los Angeles tonight, and I have the perfect recipe to keep you warm; it worked for us during the last downpour. This soup is so thick and comforting, you could call it a stew or even pasta fagioli

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Kale, Mushroom, and Sausage Soup
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Spaghetti Carbonara with Greens

Spaghetti-Carbonara-with-Kale.jpgI took the summer off from blogging to move. Steve and I had felt cramped in a small house along with 3 cats, my growing collection of kitchen props, and the expanding photo equipment we need for this blog and our work with the Monterey Bay Aquarium. With falling real estate prices, we could now afford a house with separate offices for each of us, space for the large oval dining table we inherited from Steve’s mom, and a nice big kitchen. 

It was hot last Thursday, and I was tired after spending the day setting up my office and didn’t feel very creative. Hence, I fell back on an old favorite recipe for dinner: Spaghetti Carbonara with Greens. It is such a favorite; I put it in my book, Weeknight Fresh and Fast.
 
I love this dish because the egg and Parmesan cheese sauce is creamy and soothing. Also, it takes only minutes to prepare. But perhaps the main reason I make it over and over is that it never requires a trip to the market; it uses ingredients I always have on hand- farm fresh eggs, pasta, and cheese.

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Spaghetti with Tomatoes, Olives, and Feta Cheese

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During the summer, when I get home from my weekly visit to the farmers’ market, it always seems like I have purchased too many heirloom tomatoes. But every week we devour them all.
 
A few of my favorite preparations:
- a quick salad of large tomato wedges, sprinkled with salt and pepper, drizzled with balsamic vinegar, and finished with a shower of fresh marjoram or basil
- to accompany grilled fish or chicken, sweet cherry tomatoes halved and sautéed with red onion and thyme
- for an intense cold soup, the ripest specimens pureed with extra-virgin olive oil, shallots, and breadcrumbs

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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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Sunday Roast Chicken

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Sunday was chilly and rainy; I was cold and wanted to warm up the house, and nothing cozies up a house better than a roasting chicken. Coincidentally, there was a big, chubby organic chicken in my fridge. I hadn’t been able to resist it at Trader Joe’s, especially for only $2.69 a pound. I used to recoil at the premium price of organic poultry, but my reaction changed once I cooked a Rosie chicken (certified organic, free range chicken from Petaluma Poultry- link), and tasted the difference a good upbringing makes. I moved on to organic chickens I found at the Calabasas and Santa Monica farmers markets, from Happy Farms (link). Organic birds have good old fashioned flavor, and I treat them as the celebration food roast chicken once was- perfect for a Sunday supper, plus a couple of bonus meals during the week.

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The Seasonal Jewish Kitchen

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I’ve been having lots of fun cooking from my friend Amelia Saltsman’s new cookbook, The Seasonal Jewish Kitchen. This is a warm, personal book, filled with Amelia’s spins on Jewish recipes, often influenced by the intense flavors of Middle Eastern fare. It is organized by the seasons, features fresh produce, and offers fascinating history and family stories. You might remember Amelia from her wonderful The Santa Monica Farmer’s Market Cookbook

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Turkey and Cranberry Salsa Tacos
Thanksgiving Leftovers

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A day or two after the big deal meal of turkey, mashed potatoes, and stuffing, we crave something lighter and more casual, and these turkey tacos have become a once-a-year tradition. Because they rely on leftovers, they are easy to put together. 
 
I’m not talking about wrapping up turkey and gravy in tortillas, these are distinctive and brightly flavored. Quick cranberry salsa is the surprise here. I discovered that stirring fresh lime juice, minced chili, and cilantro into almost any leftover cranberry sauce turns it into an excellent relish for the tacos. The sweeter the cranberry sauce, the more lime juice I mix in. Of course, if you made my Cranberry Relish with Orange, Lime, and Mint you won’t need to mess with it at all, you are all set.

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Thanksgiving Leftovers
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Two Bean and Sausage Chili
Cooking from the Cupboard

2.bean.chili.jpgHere’s an easy, robust, and even healthful gluten-free chili to make any evening you’re tight on time. I came up with it right after we returned from a few days of glorious, but very cold, hiking in Yosemite. I was busy catching up after our trip, and didn’t have time to get to a grocery store, so I trolled my cupboard and refrigerator to make dinner.

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Cooking from the Cupboard
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Valentine Dinner
Roasted Salmon with Thyme Vinaigrette

RoastSalmon.jpgI like to prepare Valentine’s Day dinner at home, far away from overcrowded restaurants. Because the meal is my celebration too, I want it to be easy, leaving me time to focus on my sweetie.  This year I am going to cook the Roasted Salmon with Thyme Vinaigrette I created last year. I liked the dish so much; I included it in my new book, Weeknight Fresh and Fast. The vivid thyme sauce seasons the fish and dresses a salad of delicate baby greens too, making it 2 recipes in one. Add smashed Yukon gold potatoes (more about those in a minute), and the main course is complete.

 
On Sunday, I will pick up fresh (or thawed frozen) wild Alaskan king salmon at Santa Monica Seafood, Gelson’s or Whole Foods markets. Alaskan salmon has a subtle flavor, underscored by a wonderful richness. In addition to being a favorite of mine, it is raised and fished using sustainable practices, and is healthful too- a win, win, win. I will make the vinaigrette for the fish and salad when I get home from shopping.
 
To start off the meal, I plan on sautéing sliced fresh Chanterelle mushrooms with shallots and a little of the thyme already on hand for the fish. I will mound the mixture on toasted pain rustic, and serve it with flutes of sparkling rosé, so we can nibble and chat while I finish the cooking.  An even easier starter- a luscious soft cheese with crisp crackers.

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Roasted Salmon with Thyme Vinaigrette
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Weeknight Gluten Free Launches Today
Sauteed Scallops with Orange-Avocado Salsa

 

gluten-free.cover.jpgToday 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.

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Sauteed Scallops with Orange-Avocado Salsa
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White Bean, Butternut Squash, and Kale Soup

 

white.bean,kale.soup.JPGAfter cooking a feast for Thanksgiving, I couldn’t believe I needed to shop for food on Monday, but we were running out of a few staples. As I went through the store, gathering soy milk, yogurt, and Bob’s Red Mill Gluten-Free Mighty Hot Cereal, I found myself drawn to the produce section, and I added a couple of bright red bell peppers, a sweet butternut squash, and some curly black kale to my cart before heading home.
 
I was craving vegetables, and relief from the rich holiday fare. As soon as I unloaded the groceries, I poured a little olive oil into a large pot and set it over medium heat, cut a big onion and one of the bell peppers into ½-inch cubes (faster than finely chopping), and got a cauldron of fragrant soup started. 

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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.

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Wild Mushroom Pasta (Gluten Free) for Valentines

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For Valentine’s Day dinner we’ll be feasting on tender egg fettuccini crowned with luxurious wild mushrooms and Parmigiano-Reggiano. The last few years we’ve gone out to dinner at Farmshop, one of our favorite restaurants, but this year we decided to avoid the Saturday night, special-occasion crowds and the always-challenging Los Angeles traffic. 

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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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Kristine Kidd
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