06/17/2022 - Ratatouille is a classic French dish that can be made in summer, or year round. This version is a happy marriage of eggplant, zucchini, tomatoes, yellow squash, green and yellow bell peppers, and other vegetables and spices. It's perfect over rice, or as a side to your favorite gluten-free pasta.

Ingredients

• 1 onion, sliced into thin rings
• 1½ cloves garlic, minced
• ½ medium eggplant, cubed
• 1 zucchini, cubed
• 1 medium yellow squash, cubed
• 1 green bell peppers, seeded and cubed
• ½ yellow bell pepper, diced
• ½ chopped red bell pepper
• 2 Roma (plum) tomatoes, chopped
• ¼ cup olive oil
• ½ bay leaf
• 1 tablespoon chopped fresh parsley
• 2 sprigs fresh thyme
• salt and pepper to taste

Directions
Heat 1½ tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.

In a large skillet, heat 1½  tablespoon of olive oil and sauté the zucchini in batches until slightly browned on all sides. 

Remove the zucchini and place in the pot with the onions and garlic.

Sauté all the remaining vegetables one batch at a time, adding 1½ tablespoon olive oil to the skillet each time you add a new set of vegetables.

As each batch becomes done, add it to the large pot.

Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.

Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.

Remove the bay leaf and adjust seasoning.

Serve over rice, or as a side to your favorite gluten-free pasta.

Celiac.com 06/10/2022 - Chicken Cordon Bleu is a classic French dish that has earned great fame, and numerous fans. 'Cordon Bleu' is a French term that translates as 'blue ribbon,' and which originally referred to a cooking award given to women. This particular dish is easy enough for anyone to make, and it's sure to turn an ordinary meal time into something special. This recipe delivers a rich, tasty version at home.

Ingredients:

• 4 skinless, boneless chicken breast halves
• 4 slices Swiss cheese
• 4 slices ham
• 2 tablespoons gluten-free flour, or potato starch
• 1 teaspoon paprika
• ¼ cup butter
• ¼ cup and 1½ tablespoons dry white wine
• 1 teaspoon gluten-free chicken bouillon granules
• ½ tablespoon plus ½ teaspoon cornstarch
• ⅔ cup heavy whipping cream

Directions
Pound chicken breasts until they are thin. 

Place a cheese and ham slice on each breast within ½ inch of the edges. 

Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the gluten-free flour or potato starch and paprika in a small bowl.

Dredge chicken in the mix until the pieces are well-coated.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. 

Add the wine and bouillon. 

Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. 

Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. 

Serve warm.

Celiac.com 02/26/2022 - Spring soups are a big hit with us, and this delightful marriage of fresh spring asparagus and potatoes is a tasty reminder of the simple deliciousness of Spring's bounty. Serve it with your favorite toasted gluten-free bread and a fresh green salad, and your guests are sure to burst into song, or at least leave the table with full stomachs, and smiles on their faces.

Ingredients:

• 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths
• 2 tablespoons unsalted butter
• 3 medium leeks, white and tender green parts only, thinly sliced
• ½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2½ cups chicken stock or canned low-sodium broth
• 2 cups water
• 1 large thyme sprig
• 1½ cups milk
• 1¼  teaspoons salt
• ¼ teaspoon freshly ground white pepper

Chive Oil, for serving

Directions:
In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. 

Drain the asparagus tips in a colander and refresh under cold water. 

Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan.

Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. 

Add the asparagus stalks, potatoes, stock, water and thyme and  bring to a boil. 

Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.

Discard the thyme sprig. 

Working in batches, puree the soup in a blender, then transfer to a large bowl. 

Stir in the milk, salt and white pepper. 

Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.

Ladle the soup into chilled bowls and drizzle with Chive Oil. 

Garnish with the asparagus tips and serve.

Refrigerate for up to two days.

Celiac.com 11/18/2021 - One of the easy gluten-free cooking secrets for potatoes au gratin is that you don't really need the flour usually found in the recipe to make a delicious version. This potatoey, cheesy marriage of nine simple ingredients, plus salt and pepper, delivers exquisite flavor and is sure to have guests asking for seconds. Here's the lowdown.

Ingredients:

• 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices
• 1½ cups heavy cream
• 1¼ cup grated Gruyere cheese, plus more for broiling
• ½ cup grated Parmesan, plus more for broiling
• ½ tablespoon butter
• 1½ teaspoons potato starch
• 2 bay leaves
• 3 garlic cloves, chopped
• ½ teaspoon onion powder
• Kosher salt and freshly ground black pepper

Directions:
Heat the oven to 350 degrees F.

Place washed and sliced potatoes into a large bowl.

In a saucepan, heat the cream with the bay leaves, garlic, and some salt and pepper.

While the cream heats up, grease a casserole dish with the butter.

Use a fork or slotted spoon to remove the bay leaves and thyme.

Whisk the potato starch into the cream.

Pour the heated cream into a large bowl with the potato slices. 

Mix gently until potatoes are coated.

Add Gruyere and Parmesan to the potatoes. 

Season with a little bit of salt and pepper. 

Toss gently to mix.

Spoon a little bit of cream into the bottom of the casserole dish. 

Use slotted spoon to add the potatoes.

Level out the potatoes for uniform cooking time. 

Pour the remaining cream over the top of the potatoes.

Top with remaining Parmesan and Gruyere.

Cover the dish with aluminum foil, but leave one corner open for steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender.

Finish under the broiler and broil on high until the top is browned, about 2 minutes. 

Serve hot.

Celiac.com 06/08/2019 - Are you looking to turn some gluten-free cooking corner? Are you looking to absolutely crush it for your next special dining occasion? Then I encourage you to consider the tartiflette, an undeniably French contribution to sumptuous eating. In the tartiflette, potatoes, bacon, onions, more potatoes, maybe some garlic, and some delicious soft cheese come together to deliver culinary perfection. The result is a cheesy, baconey, potatoey, oniony gluten-free delight that is sure to have people gasping in delight and asking how you did it.

This recipe comes via the excellent Chef John over at FoodWishes. Commentor Vladimir Nachbaur says the secret to the dish is "scrubbing the dish with garlic before laying the potatoes in it. In fact I believe garlic is usually a big part of this dish and I usually add finely diced garlic to the onions, but maybe that's just my take on it!"  

I'm keen to try it, and definitely ready to add a dash of garlic for luck. For an excellent video presentation, try Chef John's YouTube channel.

The ingredients for Chef John's about 8 portions:

• butter for greasing casserole dish
• 3 pounds russet potatoes, cooked with skins on, in salted water
• 12 ounces thick-cut bacon, cut into 1/2-inch pieces
• 2 large onions, sliced thin
• salt, freshly ground black pepper, and cayenne to taste
• 1⁄2 cup drinkable white wine
• 3/4 cup crème fraiche
• 1 pound Reblochon cheese, or something similar like Dancing Fern

Directions:
Cook at 375 Fahrenheit for 45 minutes, or until potatoes are very tender.

Celiac.com 04/27/2019 - If you're looking for a delicious way to serve spring vegetables, look no further than this delightfully delicious French-style soup. It's French, so of course it contains butter and cream. It also contains rice, and loads of spring vegetables, including fresh spinach, leeks, carrots, potatoes, and asparagus to deliver a tasty soup that's sure to disappear and leave hungry eaters smiling. 

Ingredients:

• ¼ cup butter
• 1 pound leeks, chopped
• ½ pound fresh spinach
• 1 onion, chopped
• 3 large potatoes, chopped
• 2 large carrots, chopped
• 1 bunch fresh asparagus, trimmed and cut into 
• 1 inch pieces
• 2 quarts water
• ⅓ cup uncooked long-grain white rice
• 4 teaspoons salt
• 1 cup heavy cream

Directions:
Melt the butter in a large pot over medium heat. 

Stir in the leeks and onion, and cook until tender.

Pour water into the pot. 

Mix in potatoes, carrots, asparagus, and rice, add salt. 

Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.

Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving with toasted gluten-free bread and a spring salad for a memorable meal.

Celiac.com 05/03/2017 - If you're looking for a rich, decadent dinner entree that also happens to be gluten-free, then look no further. This recipe for chicken Francese, that's Italian for "chicken in the French style," delivers a rich, flavorful entree that is sure to leave a trail of smiles and empty plates.

Ingredients:

• 2 boneless skinless chicken breasts, filet thinly to create 2 to 3 breasts servings
• 1cup very condensed chicken broth
• ¼ cup white wine
• juice of 1 lemon
• 3 eggs
• grated parmesan cheese
• 2 garlic cloves, crushed
• parsley
• ½ cup unsalted butter
• potato starch, for dredging
• White rice, or gluten-free pasta

Directions:
Prepare rice according to directions.

Dust chicken with potato starch.

In a flat container mix together eggs and enough parmesan cheese to create a thick batter; something like pancake batter.

Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.

Remove all chicken to a platter, and place in a warm oven.

In same skillet increase heat to a med-high and lightly brown the garlic.

Add enough wine to deglaze pan with wine, and let it boil down for a few minutes.

Add broth and butter, and cook until butter melts.

Blend in the parsley.

Add lemon juice to taste taste.

Thicken if desired.

Serve over chicken and rice, and garnish of lemon wedges and parmesan cheese, as desired.

Celiac.com 04/19/2017 - Love Chicken Corden Bleu, but can't find a great gluten-free version? This recipe uses oatmeal and amaranth to create a lovely breading for chicken breasts stuffed with ham and cheese. They are low calorie, reasonably healthy, and certainly delicious.

Ingredients:

• 4 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 4 slices cooked ham
• 1 egg
• 1 egg white
• 2 tablespoons oat flour, for dredging
• ⅓ cup gluten-free oats, lightly ground
• ⅓ cup amaranth
• ¼ teaspoon parsley flakes (crushed)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon sugar
• ¼ teaspoon oregano
• ½ teaspoon Italian seasoning, crushed
• ½ teaspoon ground black pepper (divided)
• ½ teaspoon salt (divided)
• butter, to coat pan

Directions:
Heat oven to 350 degrees F (175 degrees C).

Lightly coat baking dish with butter.

Pound chicken breasts to about ¼ inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper.

Place 1 cheese slice and 1 ham slice on top of each breast.

Roll up each breast, and secure with a toothpick.

Season oat flour with a dash of salt & pepper in one bowl.

Beat egg and egg white in another bowl.

In a mixing bowl, combine salt, pepper, ground oatmeal, amaranth, sugar, other spices.

Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating.

Place in baking dish, and bake for 20-25 minutes, or until crispy and cooked through.

Remove from oven, and place ½ cheese slice on top of each breast.

Return to oven for 3 to 5 minutes, or until cheese has melted.

Remove toothpicks, and allow to cool slightly, until cool enough to touch, but still warm.

Cut rolls into pinwheels and serve.

Celiac.com 02/21/2017 - Want to make something special for your sweetie, whatever day it happens to be? Try this silky, delicious lobster bisque for a special romantic dinner, and you're sure to have a hit on your hands.

Ingredients:

• 1 pound raw lobster tail
• 4 cups fish stock
• ⅓ cup butter, softened
• 2½ cups water
• 2½ cups tomato puree
• 2 tablespoons sherry
• ½ cup heavy cream
• ⅓ cup potato starch
• 8 green onions, minced
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 bay leaf
• 4 sprigs fresh parsley
• 4 whole black peppercorns
• 2 teaspoons chopped fresh tarragon
• 1 pinch ground nutmeg

Directions:

Cut lobster tail in half lengthwise.

In a stock pot on medium heat, melt half the butter, add the scallions and onion and cook for 5 minutes, until soft.

Add the carrot and cook for 2 minutes.

Add the lobster tail halves, fish stock, parsley, bay leaf, peppercorns, and the water.

Bring to a boil, reduce the heat and simmer for 20 minutes. Be sure to skim foam from surface regularly.

Remove the lobster from the stock, allow to cool a bit and remove the meat from the shells.

Set the lobster meat aside, crush the shell and return it to the pan.

Simmering for further 40 minutes. Strain the stock through a sieve lined with 2 layers of damp muslin or cheesecloth. Strain two times, until stock is clear of any particles or pieces.

Cut some thin slices from the lobster to use as a garnish and set them aside.

In a blender, place the remaining lobster meat with a bit of the strained stock, and blend until smooth.

Mix the starch and remaining butter to a paste.

Add the pureed lobster to the pot along with the starch paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.

Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens.

Reduce the heat and simmer for 5 minutes.

Season to taste and serve garnished with reserved lobster meat and sprigs of tarragon, as desired.

Celiac.com 01/07/2016 - Chicken Cordon Bleu is an old favorite. This gluten-free version uses crushed gluten-free Rice Chex to deliver a crispy, crunchy, golden crust that harmonizes delightfully with the chicken, cheese and ham and delivers a tasty entree that's sure to please.

Ingredients:

• 4 chicken breasts skinless and boneless
• 4 thin slices prosciutto
• ½ pound Gruyere, grated
• 1 tablespoon Parmesan cheese, grated
• ¼ cup gluten-free flour, potato starch
• Kosher salt and freshly ground black pepper
• 1 cup crushed Rice Chex cereal
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• 4 sprigs fresh thyme, leaves only
• 1 teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• Extra-virgin olive oil

Directions:
Lay the chicken breast between 2 pieces of plastic wrap.

Use the flat side of a meat mallet to gently pound the chicken to 1/4-inch thickness.

Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.

Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the gluten-free flour or potato starch with salt and pepper.

Mix the crushed Rice Chex with thyme, garlic and kosher salt, pepper, and melted butter.

The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with potato starch, dip in the egg mixture and gently coat in the crushed Rice Chex.

Lightly coat a baking pan with olive oil and carefully transfer the chicken rolls onto it. Bake for 20 to 25 minutes until golden brown and cooked through.

Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé.

Ingredients:

• 4 large boneless pork chops, extra thick
• ½ cup chicken broth
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons chopped chives
• 1 teaspoon fresh lime juice
• 3 tablespoons brandy
• 3 tablespoons chopped fresh Italian parsley
• 2½ tablespoons Dijon mustard
• 1 teaspoon sugar
• 1¼ teaspoon salt
• 1 teaspoon fresh coarse ground black pepper

Directions:
Heat oven to 350 degrees F.

Sprinkle pork chops with with salt and pepper.

Heat 1 tablespoon each oil and butter in large skillet.

Brown chops quickly over high heat on each side.

Remove skillet from heat.

Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so.

Put the skillet back on the heat.

In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds.

Whisk in broth. Whisk in remaining butter and oil.

Cook, stirring until sauce is smooth.

Remove sauce from heat.

Plate the finished pork chops and pour sauce over each one.

Serve immediately. Add rice and salad for a great gluten-free meal.

Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily.

This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen.

You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream.

Ingredients:

• 4 wild salmon fillets, 6-8 ounces each
• 1 cup crème fraîche, (or sour cream, in a pinch)
• 2 tablespoons Dijon mustard
• 2 tablespoon brown apple cider mustard (I use Amy's)
• 1 tablespoon dry white wine
• 2 tablespoons minced shallots
• 1 tablespoon minced fresh dill
• 2 teaspoons drained capers
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• dash of paprika
• minced fresh dill for garnish

Directions:
Heat the grill to 450 degrees F.

In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish.

Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom.

Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate.

Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side.

Top with a dash of paprika and dill. Garnish with sprig of dill.

Serve hot or at room temperature with rice on the side.