Gluten-Free Archive

Wednesday, April 23, 2014

avocado cup salads, two ways

avocado cup confetti salads

I have the most boring thing, ever, to tell you today (and clearly it’s not “how to write an enticing lede”): I tried not to eat bread for a couple months. Wait, come back! Let me explain. I don’t mean ever. I am not anti-carb or anti-dessert, nor is Wheat Belly our new idea of a good bedtime story; I am ever your gluten-full host. I remain certain that freshly-baked, crackly-crusted artisanal bread is one of the greatest things in the world; to turn it down a moderate serving of it when you’re able to enjoy it (chemically and all that) is a sacrilege. But that’s not really what most of our bread looks like, does it? Most often, bread is merely bookends on a sandwich, with the goal of making filling portable. Or, it’s toasted so that it can sop up butter, jam or a runny yolk, or crouton-ed to make a salad feel bulkier. It’s all too infrequently in and of itself noteworthy. These latter categories of bread were what I suspected I wouldn’t miss if when I challenged myself to skip them. That is, at least two meals a day: an ascetic, I am not.

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Wednesday, April 16, 2014

baked eggs with spinach and mushrooms

baked eggs with spinach and mushrooms

My brunch arsenal, the dishes I’ve made enough times that they no longer cause any furrowed brows — a core entertaining principle here at House Smitten Kitchen (sigil: cast-iron skillet) — is as follows: bacon (always roasted in the oven, I mean, unless you were hoping to mist yourself with eau de pork belly*); some sort of fruit salad (either mixed berries and vanilla bean-scented yogurt or mixed citrus segments, sometimes with mint and feta); buttermilk biscuits; a pitcher of Bloody Marys, a bottle of champagne and a couple carafes of freshly-squeezed grapefruit or orange juice, blood orange whenever available; something sweet (our current favorite) and eggs. As I dictated years ago, everything that can be made in advance should be, thus pancakes, individually fried slices of French toast, omelets and even eggs baked in ramekins, adorable as they may be, are verboten. I’ve been there, I’ve done that, and it’s always the worst.

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Friday, April 11, 2014

dark chocolate coconut macaroons

truffle-like dark chocolate macaroons

2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon — that is, saddling it with not one but two types of chocolate, until it was intensely fudgy and brownie-like with an almost gooey center, seriously why aren’t you baking these yet? — but guys, this was all me.

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Tuesday, April 8, 2014

asparagus-stuffed eggs

asparagus-stuffed eggs

Deep in the Julia Child archives, past the boeuf bouguignon, onion soup, jiggling aspics and the patently untrue yarn about the chicken that fell from the counter, mid-trussing, and was dusted off and put back into use with a remark about “nobody’s in the kitchen but you,” there are recipes so low in butter and bacon that they hardly fit the stereotype of French food as gluttony, as are thus rarely mentioned. A good lot of them are in From Julia Child’s Kitchen; published in 1975, it contained recipes and kitchen wisdom that came from episodes of her PBS show. Gentler to novices than her Mastering the Art of French Cooking classics, the recipes were probably more familiar to American audiences, things like leek and potato soup, sauteed chicken breasts with tarragon and tomatoes, and, here, a riff on deviled eggs that I am making my mission to rescue from obscurity.

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Thursday, February 20, 2014

stuck-pot rice with lentils and yogurt

stuck-pot rice with lentils and yogurt

I once read that if you ask a guy what his favorite item of clothing is, he would pick the oldest thing he owns — some t-shirt he’s had since high school or nearly threadbare sweats. And if you ask a woman, she usually picks the last thing she bought. [Nobody mentioned four year-olds but obviously: fireman hat.] Gender stereotyping copy aside,* when it comes to recipes, this has me down to a T: my favorite thing to cook is usually the last thing I made. Because of this, I fail 100% of the time at “content-planning strategies” [or as it sounds in my head when I read phrases like this: blargle-blargle blargle] because while I’m supposed to be telling you about this great dish I made last week for Valentine’s, I only want to talk about what I made for dinner on Tuesday night. Because it’s my new favorite everything.

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Monday, January 13, 2014

chicken phở

chicken pho

Last week, when the polar vortex, something that ought to be a frozen rum cocktail with an umbrella on top, but is sadly anything but, had begun to descend its icy grasp on all parts of the U.S., I made the best pot of soup of my life.

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Thursday, January 9, 2014

coconut tapioca pudding with mango

coconut tapioca pudding with mango

Look, I know it’s prime resolution time. I realize that outside the 10 percent of you who have understandably succumbed to the explicit demands of the polar vortex with salted caramel brownies, the remaining 90 percent of you out there are swearing off carbs, gluten, fat, sugar, things that your grandmother wouldn’t recognize as food or things that even had a mother, while sweating off the holiday’s demons on stationary bikes. (Although I’m sure no matter how bad you may think things got over the holidays, surely none of your children announced at preschool’s circle time that his mommy was going to have a baby, which was news to you? Which led to you having to make an awkward joke about too many cookies in December? Nope, surely none of your angels would do a thing like that. Not unless they wanted to go to boarding preschool next year, right?)

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