Tag Archives: gluten-free

Prosciutto, Fennel, Mint Rolls – a different kind of Spring Roll

prosciutto rolls tastefood These Italian-inspired rolls are bursting with fresh spring ingredients, including baby fennel, mint, and lemon. In method, they are inspired by Vietnamese rice paper spring rolls, where fresh vegetables are wrapped in a sheet of rice paper and served raw. In this appetizer, prosciutto replaces the rice paper as the wrap, adding a salty savory component to the crisp vegetables and piquant Parmesan. Serve these rolls as a bright appetizer. You can prepare them up to 4 hours in advance – lightly brush the rolls with oil, then cover with plastic and refrigerate. Let stand at room temperature for about 15 minutes before serving.

Prosciutto Rolls with Arugula, Fennel and Mint
Makes 16

8 slices prosiutto, halved lengthwise
Extra-virgin olive oil
Finely grated lemon zest
Freshly ground black pepper
2 cups baby arugula leaves
1 medium fennel bulb, core and fronds removed, halved lengthwise, each half thinly sliced lengthwise
4 ounces Parmesan cheese, shaved
16 mint leaves

Place a slice of prosciutto on a work surface, short end closest to you. Lightly brush with olive oil. Sprinkle with a pinch of lemon zest and freshly ground black pepper. Arrange 4 to 6 arugula leaves horizontally at the base. Place a few slices of fennel and Parmesan shavings over the arugula. Top with a mint leaf. Roll up from the base, tucking the prosciutto tightly around the vegetables, and continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place seam side down on a platter. Repeat with remaining ingredients.

Coconut Chocolate Macaroons

coconut macaron tastefood

Happy Passover: Chocolate Dipped Coconut Macaroons

The bane of my childhood candy experience was a Mounds Bar. I just didn’t get it. I would bite into the chocolate nugget, which would immediately give way to a grainy, chewy, grassy interior, that in my opinion had no rightful place in a candy bar. I was mystified by my friends who bought supersized packages of Almond Joys to scarf down when we were at the movies. Every halloween when my brothers and I would pile our loot in the middle of the kitchen table, gloating, eyeing and sizing trade-ups, my chocolate covered coconut bars were the first to go with no regrets. Unfortunately, my brothers were not so keen on coconut either, so the negotiating could get ugly.

It baffles me that my family loves coconut. As a result, I have slowly, with time, age and parental compromise, learned to like coconut. I’ve come to terms with its flaky texture and appreciate its nuttiness in a sea of sweetness. I eat it now, unforced, and prefer it paired with dark chocolate. Sometimes I make macaroons, a jumble of coconut bound together with egg white and, ahem, condensed milk. Yes, the milk is icky-sweet, but it seems to yield the best  juicy soft interior, which is what distinguishes a great macaroon – and alleviates its propensity to dryness. I’ve followed a recipe from Ina Garten from time to time, but switch out some of the sweetened coconut with unsweetened. It helps to tamp down excessive cloyiness. And I always dunk them in dark chocolate, which has a magnificent grounding effect on, well, everything.

Chocolate Dipped Coconut Macaroons
Makes about 24

14 ounces sweetened condensed milk
8 ounces sweetened shredded coconut
6 ounces unsweetened shredded coconut
1 teaspoon vanilla extract
2 large egg whites, room temperature
1/2 teaspoon kosher salt

6 ounces dark (70-72%) chocolate, melted

Heat oven to 350° F (180° C). Line a baking sheet with parchment paper. Pour milk, coconut and vanilla in a large bowl and stir to combine. Beat egg whites and salt in the bowl of an electric mixer until soft peaks from. Fold into the coconut.

Drop tablespoon-sized mounds of coconut on baking sheet. Bake until golden brown, about 25 minutes. Cool on rack. Dip half of the macaroons in melted chocolate. Transfer to a plate lined with parchment. Refrigerate until set.

Winter Quinoa Kale Tabbouleh Salad

quinoa kale tabbouleh tastefood
Winter Quinoa Kale Tabbouleh Salad

I call this salad tabbouleh, although most of the ingredients are not what you will find in a typical Middle Eastern tabbouleh salad. Tabbouleh traditionally consists of bulgur or couscous, chopped tomatoes, onions, and gads of fresh herbs, such as parsley, mint, and cilantro. While the grains are a main ingredient in tabbouleh, the salad is usually dominated by the fresh herbs, creating a hearty, satisfying, and decidedly fresh vegetarian meal or side dish.

This recipe switches out the bulgur for quinoa, which adds plenty of protein and a universally pleasing gluten-free option. In addition to handfuls of parsley and cilantro, I add a bunch of shredded tuscan kale – readily found in the markets during the winter. First I rub the kale with oil and lemon to slightly soften the sturdy leaves so that they yield more to the salad, while never becoming too soggy once folded into the salad.

For the vegetables I add poblano and jalapeño chile peppers for their heat and flavor in addition to red bell pepper for sweetness and color. This recipe can be prepared in advance and will remain fresh for up to 24 hours in the refrigerator. If you prefer, add the chopped herbs slightly before serving to prevent wilting.

The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat, and spice – as well as a balance of textures. Quinoa requires a good deal of seasoning for good flavor, so season the quinoa before adding it to the salad. You will also find that the flavors of the tabbouleh will meld the longer is sits in the refrigerator, so taste again before serving.

Winter Quinoa Kale Tabbouleh Salad

Serves 4 to 6

Quinoa:
1 cup red quinoa
2 cups water
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Kale:
1 bunch tuscan kale (6 to 8 leaves)
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Pinch of salt

Salad: 
6 to 8 thin scallions, white and green parts thinly sliced
1 large red bell pepper, stemmed and seeded, cut into 1/4-inch dice
1 large poblano chile pepper, stemmed and seeded, cut into 1/4-inch dice
1 to 2 jalapeño peppers, stemmed and seeded, finely chopped
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon hot sauce, such as Tabasco (or more to taste)
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper
1 cup Italian parsley leaves, chopped
1 cup cilantro leaves, chopped

Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds, then drain. Combine the quinoa and water in a small saucepan and bring to a boil. Reduce the heat to low, cover the pan and simmer until the quinoa is tender and releases its germ (the white tail), about 20 minutes. Drain the quinoa and transfer to a bowl. Add the oil, salt, cumin, and black pepper. Stir to combine, then cool to room temperature.

Remove the stems and tough ribs from the kale leaves. Roll up the leaves and thinly slice in chiffonade (narrow ribbons). Place the kale in a bowl and add the oil, lemon juice, and salt. Toss with your hands, while rubbing the oil and lemon into the leaves, for about 15 seconds.

Combine the quinoa, kale, peppers, and garlic in a large bowl. Add all of the remaining ingredients except the parsley and cilantro. Stir well to thoroughly coat the ingredients. Taste for seasoning. Fold in the parsley and cilantro and taste for seasoning again., If desired, add more oil or lemon juice if the tabbouleh is too dry. Cover and refrigerate the tabbouleh for at least one hour to allow the flavors to develop. Serve chilled or at room temperature.

 

Healthy Holiday Appetizers: Smoked Salmon Kale Wraps

kale salmon tf

Here is a healthy gluten-free appetizer that’s perfect for holiday entertaining . I can’t get enough of these wraps, and neither can my guests. Not only are they delicious, they are pretty to look at. Crisp kale leaves are stuffed with a delicious salad of warm-smoked salmon, lemon and dill. Thanks to the sturdiness of the kale leaves, they can be assembled in advance. I recommend making an extra batch of the salmon salad, because it’s that good.

Smoked Salmon Kale Wraps
The narrowest parts of the kale leaves work best for these wraps.

Makes 24 to 30

12 ounces warm smoked salmon, flaked
1/4 cup whole milk Greek yogurt
1/4 cup fresh lemon juice
1/4 cup finely chopped red onion
1 tablespoon capers, rinsed and chopped
1/2 teaspoon Tabasco
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup minced chives
8 to 10 lacinato (Tuscan) kale leaves

1 lemon, halved
Fresh dill sprigs for garnish

Combine the salmon, yogurt, lemon juice, red onion, capers, and Tabasco in a bowl. Stir with a fork to blend. Add the salt and black pepper and taste for seasoning. Fold in the chopped dill and the chives.

Cut the kale leaves crosswise into 2 inch pieces. Place 2 to 3 teaspoons salmon salad in the center of the leaves and fold the leaves around the salmon, pressing gently to hold in place. Repeat with remaining kale leaves. Arrange the wraps on a serving platter. Sprinkle with lemon juice and garnish with dill sprigs.

Warm Cauliflower Couscous with Lemon and Chiles

Cauliflower couscous tfCauliflower Couscous – Posted by Lynda Balslev

The secret to this fabulous side dish is cauliflower – not as an addition to a salad of couscous grains, but as a replacement. That’s right – it’s all cauliflower, finely chopped to the size of couscous or rice grains, then tumbled with lemon, chiles and fresh herbs. Cauliflower holds its texture beautifully, either raw or, in this case, sautéed, providing a mild, nutty flavor and firm bite that will likely leave your dinner guests stymied and then pleasantly surprised. And not only is it a healthy ingredient, it provides a great gluten-free option to a grain side dish.

Warm Cauliflower Couscous with Lemon and Chiles
Serves 4 to 6 as a side dish

1 small head cauliflower
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon salt
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
3 thin scallions, white and green parts thinly sliced
1 jalapeño pepper, stemmed and seeded, finely chopped
1 gypsy sweet pepper, thinly sliced
1/2 cup parsley leaves, chopped
1/2 cup cilantro leaves, chopped
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

1. Remove the leaves and core of the cauliflower. Coarsely chop the florets and place in the bowl of a food processor. Pulse the florets until they are finely chopped, 10 to 12 times.
2. Heat the oil and melt the butter in a skillet over medium heat. Add the cauliflower and salt and sauté until beginning to color, 2 to 3 minutes. Add the garlic, red chili flakes, paprika, and cumin. Continue to cook until the cauliflower is tender but not mushy, 3 to 4 minutes.
3. Remove from the heat and stir in the remaining ingredients. Taste for seasoning. Serve warm or at room temperature.

Southwestern Quinoa and Kale Tabbouleh

quinoa tabbouleh tastefood

This recipe is a clash of civilizations. Traditional tabbouleh is a Middle Eastern bulgur salad, packed with fresh herbs, garlic and chopped vegetables and coated with lemon and olive oil. This version wanders south of the American border with a rendition that substitutes quinoa for the bulgur and adds corn, red pepper, and cilantro. Shredded kale joins in the fun adding flavor and healthy heft. This salad makes a great light main course and a substantial side that goes well with grilled meat, chicken and fish. For a complete vegetarian option, substitute the chicken stock for water, and taste to adjust for additional seasoning.

Southwestern Quinoa and Kale Tabbouleh
Serves 4 to 6

1 cup quinoa
1 1/2 cups chicken stock (or water)
1 teaspoon salt
1 corn cob, husked
1 red bell pepper, stemmed and seeded, cut into 1/4-inch dice
1 large carrot, peeled and finely grated
1 large garlic clove, minced
2 cups shredded kale leaves
1/2 cup chopped Italian parsley
1/2 cup chopped cilantro
1 tablespoona extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon hot sauce (or ground cayenne)
1/2 teaspoon freshly ground black pepper

Rinse the quinoa under cold water and drain. Place in a medium saucepan with the chicken stock (or water) and the salt. Bring to a boil, then cover and simmer until the quinoa releases it’s tail (germ) and the liquid is absorbed. Transfer to a large bowl and cool.
Cut the kernels off of the corn and add to the quinoa. Add all of the remaining ingredients and stir to combine. Taste for seasoning. Serve immediately or cover and refrigerate for up to 4 hours.

Grilled Broccoli Rabe

broccoli rabe tastefood

Broccoli rabe, also known as rapini, is a brassica, or mustard plant. It resembles skinny leafy broccoli with narrow stems, spiky leaves and tiny green buds that resemble miniature broccoli heads. Slightly bitter and peppery, rapini fries up well in a skillet with robust ingredients such as garlic and red chili flakes – which is how I often prepare it. Yesterday I tried a different method and tossed the slim stems with olive oil and salt, then gave them a good char on the grill. Not only was it super easy to prepare, the charred flavor was a perfect match with the assertive rapini. I served it as an accompaniment to a whole chicken I roasted in a skillet on the grill. While the chicken rested, I cooked the rabe. Then, before serving, I drizzled a few tablespoons of the chicken pan juices over the greens. While chicken pan juices are not a necessary addition, I highly recommend it.

Grilled Broccoli Rabe

Serves 3 to 4 as a side dish.

1 pound broccoli rabe
Extra virgin olive oil
Salt
Freshly ground black pepper

Prepare the grill for direct cooking over medium-high heat. Place the broccoli rabe in a bowl. Drizzle with 1 to 2 tablespoons olive oil. Lightly season with salt. Toss to coat. Carefully place the broccoli rabe on the grill, perpendicular to the grates. Cook with the lid closed until bright green in color and charred in spots, about 4 minutes, turning once or twice with tongs. Transfer to a serving plate. Serve warm.

Flourless Chocolate Cake with Strawberries and Cream

flourless chocolate cake tastefoodA tiny sliver of this luscious gluten-free cake goes a long way. It’s perfect for a Passover dinner or any celebration worthy of an intense chocolatey finale. Choose the best quality dark chocolate you can lay your hands on, because it makes all the difference. The gently sugared cream and naturally sweetened strawberries nicely offset all of the chocolatey goodness which encourages you to eat more – not that any encouragement is necessary.

Glazed Flourless Chocolate Cake
Slightly adapted from a Bon Appetit recipe
Serves 12.

Cake:
12 ounces dark high quality chocolate (70-72%)
3/4 cup unsalted butter
6 large eggs, separated
12 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
Glaze:
1/4 cup heavy cream
1/4 cup dark corn syrup
4.5 ounces dark chocolate, finely chopped, plus extra for grating
Whipped cream
Strawberries

Heat the oven to 350°F (180 C). Butter a 9-inch diameter springform pan. Line the bottom with parchment paper and butter the parchment. Sprinkle with unsweetened cocoa powder and tap out the excess. Wrap the outside of the pan with foil to prevent leakage.
Combine the chocolate and butter in a double boiler or heat-proof bowl placed over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and smooth. Remove from heat.
Beat the egg yolks and 6 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment until light and thick, about 3 minutes. Transfer the eggs to a large bowl. Thoroughly clean and dry mixing bowl and whisk attachment.
Fold the melted chocolate into the egg yolks. Stir in the vanilla.
In the clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining 6 tablespoons sugar until medium-firm peaks form. Fold the whites into the chocolate in 3 additions. Pour into the prepared pan.
Bake until the top of the cake is slightly puffed and cracked and a knife inserted into center comes out with moist crumbs, 40 to 50 minutes. Transfer to a wire rack and cool completely in the pan.
While the cake is cooling, prepare the glaze. Heat the cream and syrup in a small saucepan just until it reaches a simmer. Remove from heat. Add the chocolate and whisk until smooth.
Gently press down on the top of the cake to even its thickness. Remove the pan side and invert the cake onto a plate. Remove and discard the parchment. Pour the glaze over the center of the cake. Spread the glaze over the top and down the sides of the cake, using a flat icing spatula to smooth the glaze. Sprinkle with grated chocolate. Chill in the refrigerator until firm, about 10 minutes.
Serve at room temperature with whipped cream and fresh strawberries.

Thanksgiving Sides: Wild Rice with Dried Fruit and Pecans

Rice Stuffing

~ Wild Rice with Dried Fruit and Pecans ~

This rice dish is a hearty and flavorful accompaniment to pork, poultry and game. It’s a great addition to the Thanksgiving table, where you might be tempted to call it a stuffing. Dried apricots, cranberries and pecans stud the rice, adding substance, sweetness and festive color. Whether you use it to stuff a bird or simply serve in a bowl as a side, this is a pretty autumn dish. Feel free to mix up the fruit and nuts, substituting raisins, chopped prunes, dried figs, walnuts or hazelnuts. For a vegetarian option, substitute vegetable stock or water for the chicken stock.

Wild Rice with Dried Fruit and Pecans

Use all wild rice or a blend of rice. A blend of wild rice, brown rice and red rice is pictured. Serves 6.

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 ½ cups wild rice or wild rice blend
1 garlic clove, minced
3 cups chicken stock
2 teaspoons fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup chopped dried apricots
½ cup dried cranberries
½ cup chopped toasted pecans or walnuts
½ cup chopped Italian parsley leaves

Heat the oil in a medium pot or Dutch oven over medium heat. Add the onion and carrots and saute until they begin to soften, 3 to 4 minutes. Add the rice and garlic and cook, stirring, 1 minute. Add the chicken stock, thyme, salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer until rice is just tender but still firm, about 45 minutes. Add the dried fruit and pecans. Cover and remove from heat. Let stand for 10 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm.

Holiday Sides: Kale, Quinoa, Pomegranate Salad

kale quinoa salad tastefood

~ Kale, Red Cabbage, Quinoa, Carrots, Pomegranate, Raisins, Almonds ~

Just because there’s a chill in the air doesn’t mean we should skip fresh salads. In fact, at this time of year it’s more important than ever that we boost our immune system with healthy greens and grains – and not just for keeping the doctor away. Hardy cold weather salads are a welcome addition to any holiday table. Deeply flavorful and unabashedly colorful, wintery salads are hefty enough to absorb copious handfuls of nuts, fruit and grains while providing a beautiful addition to a special meal. Even the non-meaters will gobble them up, while the vegetarians will be very pleased with this substantial option.

This is one of my favorite cold weather salads. Brimming with curly kale, red cabbage, and quinoa, it could be a meal in a bowl. The addition of dried raisins, toasted almonds and glistening pomegranate seeds adds all the extra bling necessary to invite this salad to your Thanksgiving dinner. The key to this recipe is to massage the kale. Yes, that’s right. By gently rubbing the leaves in oil, lemon and salt before assembling, the leaves will be coaxed into a softer and milder version of themselves, making for a delicious raw salad.

Kale, Quinoa and Pomegranate Salad

Unlike most salads, this may be entirely prepared up to 1 hour in advance, which is ideal for entertaining. Serves 6 to 8.

Kale:
1 large bunch curly green kale, ribs removed, torn in bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
1 1/2 cups shredded red cabbage (or radicchio)
1 to 2 carrots, thinly sliced
1 small shallot, very thinly sliced
1/3 cup cooked quinoa (I used red)
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup pomegranate seeds

For the kale: Place the kale in a large serving bowl. Drizzle with the olive oil, lemon juice and salt. Using your hands, gently rub the leaves to coat for about 1 minute. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

For the dressing: Whisk the garlic, vinegar, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Assemble the salad: Add the cabbage, carrots, shallot and quinoa to the kale. Add half of the dressing and toss to combine. Scatter the raisins, almonds and pomegranate seeds over. Gently toss with more dressing to taste. Serve immediately or refrigerate for up to 1 hour.