Gluten-Free Archive

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.

what you'll need, plus a fork
i rinsed my rice. for once.

When I first read about stuck-pot rice many years ago, I guffawed a bit, because who needs a recipe for that? I come from a long line of cooks that cannot make rice without burning it; any night where rice is on the stove ends with a gunked-up pot soaking overnight in the sink. It’s tradition; one day I will teach this guy too!

deb, your pot is too small!

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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.

roasted onions and garlic
cooking the broth in a pot I forgot I had

I realize I said the same — well, I technically called it “the best thing I ate in December” — about last Monday’s soup and that you think I’m being a bit melodramatic and that I need to go to some sort of calm-down-it’s-just-soup rehab for superlative abuse, but you’re only thinking that because you haven’t made this yet. Because while Monday may have been all about the parmesan brodo, by Tuesday night, we were all, “brodo who?” as we dug into bowls of intensely flavored broth with huge tears of succulent chicken and a tangle of rice noodles, topped with everything from scallions to mung bean sprouts, slivers of jalapeno and crispy-fried shallots, basil and cilantro and heady splashes of lime juice, hoisin and garlic-chili sauce that nothing will ever be right without again.

chicken pickins'

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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?)

what you'll want
chilled coconut milk, inverted, milk poured off

Ahem, so I realize that for most people, dessert is not an option in January, but I’m just not among them. I think that measured quantities of not excessively decadent desserts are exactly the key to resolution sanity and that there are few better vehicles of moderation-friendly desserts than pudding which is why in previous winters we’ve tackled everything from Chocolate Pudding (recently updated, even easier now), Vanilla Bean Pudding, Caramel Pudding, Almond-Vanilla Rice Pudding and Arroz Con Leche. This year will be no different, except for the fact that this is the year that I come out as a tapioca pudding junkie, no matter how weirdly old-fashioned that makes me. (… She types while dreaming of being huddled under an afghan in a granny cardigan with tissues stuffed in her sleeve.)

small pearl tapioca like styrofoam beads

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Monday, October 28, 2013

potato and broccolini frittata

potato and broccolini frittata with parmesan

I don’t mean to undersell this, but this is just a frittata. It’s not going to help decimate your weekend’s apple haul, it’s not to going to solve the whole homemade-pizza-on-your-schedule crisis, it’s not a cake you’ve been missing out on since 1983, which was 30 years ago, ow. No, it doesn’t have higher powers or reinvent grilled cheese, it’s not even the life-changing soup stock I’ve been meaning to tell you about for two years now (next week?) and I was about to say that it didn’t make the unconquerable in the kitchen conquerable, except that might not be true. This, in fact, did exactly that last Monday night, when someone told me about the recipe that morning and we had it on the table by dinnertime, no small feat some Mondays.

parmesan, onion, olive oil, potatoes, eggs, broccolini
halved lengths of broccolini

I realize that there’s a woeful dearth of frittata recipes on this site and while I’d like to tell you that I have an solid reason for neglecting the dinner omelet on this site such as not being very into eggs or vegetarian dinners or things that sound like breakfast-for-dinner, you’d know it was all lies. The truth is far less glamorous: prior to recently, the kid had almost zero interest in eggs, and while I may claim on paper to be the kind of parent who believes that it’s parents’ jobs to put out a healthy, nutritious meals three times a day, and then sign off, leaving it the matter of whether or not it gets eaten up to the offspring, I still do my fair share of, say, tilting the scales in dinner’s favor. That generally means that we eat a whole lot more kid-approved sweet potatoes, broccoli and rice than we might were we child-free, and also means we attempt to not build entire meals around things that the child outright loathes, such as eggs. But recently, there have been glimmerings of change in the air — eggs have been ingested willingly, whoa — and I got so excited that I set out to fill the site’s (but mostly our belly’s) frittata void.

make art from red onion slices

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Thursday, August 22, 2013

almond-crisped peaches + uk book tour

almond crisped peach + mine

I hope, if we are going to continue to be good friends, that we can have an implicit understanding that there is no such thing as too many peach recipes. Not in July, not in August, not in New York, which grows surprisingly good peaches for a Yankee. And I know that as a writer and food person, I’m supposed to be on the lookout for my crutches, my overused ingredients. I should probably lay off the tomatoes, the caramelized onions, the feta, Dijon, strawberries, green beans, white beans and butternut squash. Sheesh, I should show some range! Maybe I will, you know, after peach season is over. Because I’m not done with them yet. I’m not done with summer yet. Maybe it’s this mild August we’ve been having or, I confess, the not-supposed-to-be-but-kinda-has-been fun of having a husband out of a job for the last few months, but once you become a summer person, it’s hard to react with anything but venom when you spy apples and butternut squash at the farmer’s market before Labor Day, as I did this week. How gauche!

butter + peaches + almonds + sugar
halved peaches, some freestone

But, you know, September’s not going to be too terrible. School resumes, which is pretty awesome if you’re three-going-on-four, we’ll all be back to the grind (sigh/yay) and oh, there’s this little trip I’m taking across the pond for a UK book tour.

ground almonds, sugar, butter, and maybe oats

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