Gluten-Free
3612 recipes found
Pappas Relenas (R.F.U.G.) chubby spud
Recipe was researched and developed in accordance to Chubby Spud business model. A mobile kichen streetfood in infancy. Flavors profile is almost infinite eg: bacon&cheddar, chorizo&ancho cream, roasted veggie..etc.
Bacon Tomato Chawan Mushi
We eat a lot of chawan mushi in this house. There is nothing like the silky custard with slightly sweet and smokey broth topped with delicacies like crab, lobster or just a really good roasted shiitake sliced paper thin. I recently tried David Chang's bacon dashi which substitutes bacon for the bonito flakes and could not shake the idea of taking it a step further. In order to replace the seaweed I needed some other umami booster and pondered the tomato. I wanted the custard to stay a lovely pale yellow and settled on making a bacon-infused tomato water in place of the broth. This will obviously be a better dish to make at the end of summer when tomatoes are abundant, but I couldn't shake the idea and gave it a go. The garnish, I think, is crucial, but could be a variety of options on hand.
Beautiful mushrooms
During a recent trip to the farmer's market, I came across a man selling nothing but shitake mushrooms. These bags full of fresh fungi looked wonderful, but I was slightly put off by the price. The man started to sell me by talking about how I could prepare them so simply and beautifully that they would taste like bacon. Prepared the way he suggested, they do not taste like bacon, but they taste like the most wonderful mushrooms in the world. I can imagine making these at a dinner party for some fancy hors d'oevres, but right now I just love taking them out of the oven and eating them straight from my cast iron skillet.
Green Beans + Chestnuts Sauteed in Duck Fat
Every year we celebrate my friend Jayme's birthday with French bistro themed meal. Two years ago I attempted duck confit. Two auditions later I had a lot of duck fat and no main course. I punted and planned to make rack of lamb and daupinoise gratin. But what to serve as a vegetable? I got really hung up on this. Artichokes, too messy. Asparagus, uninspired. Brussels sprouts, last years news. Spinach, wrong texture. Broccoli, yawn. Zucchini, bigger yawn. I wanted green beans but not just regular old green beans or even green beans almandine. Wait, green beans almandine, then it popped into my head ‘What about green beans with chestnuts?’ Then it grew ‘What about green beans with chestnuts sauteed in the leftover duck fat?’ It has been a regular visitor to our table ever since. And as one guest said at the end of the birthday dinner 'Morgan, I'm convinced everything should be sauteed in duck fat.'
BLT Wrapped Bites with Feta Cheese
I love cherry tomatoes and especially love the varieties available. With a box of cherry heirlooms, this preparation came to mind. The trick was to come up with a bite that would be easy to prepare and not wind up on everyone's laps or my floor. Serving the bites enveloped in romaine lettuce leaves makes it easy for eaters to wrap up the filling, and enjoy the feeling of a BLT. I prefer using feta cheese to blue cheese or chevre - blue cheese will be sharper in flavor; chevre milder.
Homemade Yogurt
A recipe for homemade yogurt in a yogurt maker.
Scottish Oatmeal Breakfast with Teff Grain and Flax Seeds
This is a breakfast I created to use Scottish oats, which are whole oat groats that have been flattened in a slow grinding process, producing something like rolled oats, but retaining all the nutritional value of the whole grain. They take longer to cook than rolled oats but would get too mushy if cooked overnight in a slow cooker like steel cut oats. To make these work for a quick weekday breakfast, I was inspired by a recipe from Heidi Swanson of toasting rolled cereal the evening before. I found that toasting these in some butter and then soaking them in boiling water made them easy to finish off the next morning. Then I experimented with other grains and liked including some nutty teff grain for body and flax seeds for texture. I've also made this with a mixture of rolled and steel cut oats, and I've swapped in chia seeds for the teff grain, all with good results. This hot cereal is delicious with lots of different toppings. I suggest dried apricots, hazelnuts and a drizzle of maple syrup. Will including the nutritional powerhouse of teff grain and superfood of flax seeds in your daily breakfast bring you health and superhuman powers? Maybe not. But taking the extra few minutes in the evening to start a warm bowl of oatmeal for the following morning, and infusing your house with the fragrance of buttery, toasted grains in the process, will make you feel cared for, which apparently accounts for a great deal of the healing power of placebos. A good breakfast when you'd like a little extra insurance for getting through a demanding day.
Browned Butter Baby Turnips
Baby Turnips don't require any peeling because their skins are tender, so for this recipe you just need to trip their tops and tails, and let them saute.
Turnip Green Gomae
I love the Japanese appetizer recipe of Turnip Greens, with its nutty, sweet, and salty sauce coating just-blanched greens. You can make it with any greens.
Spun Honey
Spun honey is more of an experiment than a recipe, but I'm happy with the results so wanted to share. Some of the honey crystallizes with need to re-liquify it.
Barbara Kafka's Simplest Roast Chicken
Barbara Kafka's basic formula for roasting chickens in the high-heat method is about ten minutes to the pound for a chicken at room temperature, untrussed. Feel free to adapt this recipe up or down for larger or smaller birds using this rule (up to 7 pounds). Kafka urges us to have fun: "This is not astrophysics." Try stuffing instead with herbs, shallots, a quartered small onion, celery leaves, or juice or blood orange wedges. Recipe adapted from Adapted from Roasting: A Simple Art (William Morrow, 1995)
Bacon Wrapped Roasted Radishes
Heating radishes gives them new life. They soften. They mellow. They become buttery. Try this Bacon Wrapped Radishes recipe, it will blow your mind!
Mooli Chaat
This recipe is quite possibly the easiest way to polish off radish at its freshest. Mooli chaat is street food from New Delhi with radish and masala.
Pickled Baby mangoes in a chile mustard sauce (vadu Mangai)
Although this is a classic baby green mango pickle recipe is made in countless South Indian homes, I'm still waiting for this condiment to catch on in the U.S.
Mango Tarragon Vinaigrette with Pickled Green Peppercorns
A creamy vinaigrette recipe that gets its sweetness from ripe Mango, its aroma from tarragon, and delivers flavor bombs from Thai pickled Green Peppercorn.
Frozen Mango Ice Cream Mousse
This is sort of a cross between an ice cream and a mousse. It was given to me by my best friend's mom, and every time I go to her house, we eat it by the bucketful (seriously). The passion fruit puree is added because it balances out the flavors, adding a subtle tartness. Depending on the sweetness of your mangoes, you can add more or less, to suit your tastes. Passion fruit puree can be found in some larger grocery stores, or you can find it on Amazon. To make this more like an ice cream, puree everything but the cream and then stir it all together. To make it just a mango mousse, whip the cream separately, fold in the mango-passion fruit puree and chill.
Daniel Patterson's Poached Scrambled Eggs
These are the quickest and fluffiest of poached scrambled eggs, made with a forgiving technique. Though this recipe serves 2, you can scale up or down freely.
Couve a Mineira: Brazilian-Style Collard Greens
My version of the yummy side dish I first tried in Brazil at 19. This Couve a Mineira recipe requires very few ingredients and it's easy to make and so good!
Simple Swiss Chard with Caramelized Onions and Balsamic Vinegar
I am always looking for new, fresh veggies to try. Last week, one of our local farmers offered me some Lucullus Swiss Chard. Ever heard of it? Me, neither. I decided to give it a try and boy was it delicious! It had beautiful green leaves and white stalks that almost looked like skinny celery. Lucullus is apparently an heirloom variety but this recipe would work with any swiss chard you can find.
Chocolate & Peanut Butter Squares
Just 4 ingredients! Folks in my life have been going crazy for this treat for years! These make a wonderful food gift as well! the addition of white chocolate really makes the peanut butter part smooth and silky!
Chewy Chocolate Meringues
Deliciously simple, this recipe's chewy chocolate meringue cookies stay soft in the center under a crisp shell. They're gluten free with three ingredients!
Valencia Orange Marmalade
For the recipe below, I have combined lemons with Valencia oranges, whose season starts in spring. The tartness of the lemons tempers the natural sweetness of the oranges, playing up the natural strengths of both. They make a stunning pair.
Masala Dosai
The rice used for this Dosai recipe is a special par boiled rice that is labeled & sold as 'idli rice' in the USA, but jasmine rice is a good substitute.
Macaroons
This is a great Macaroons recipe, they are perfectly fluffy & sweet without falling apart- the key is really beating the sugar & egg whites. No gluten and dairy.