In my house, fall and winter cooking means lots of stews, soups and casseroles. Beef stew is one of my true favorites, and one that I can almost never order at a restaurant, because it almost always contains wheat, either as a thickener, or to dredge the meat for browning.
Beef stew is a dish that goes well by itself, or which can be served over rice or gluten-free noodles for a heartier meal. Here is a recipe that will deliver a delicious gluten-free stew that will keep your hungry eaters coming back for more.
Ingredients:
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 gluten-free beef bouillon cube (I often use Celifibr's Vegetarian)
5 tablespoons Just Like Lipton's Gluten-Free Soup Mix (Recipe below)
Every so often, chefs rediscover the delights of browning butter and putting it on things to eat. Brown butter potatoes are all the rage this season, and a number of magazines have featured recipes.
Theoretically, brown butter potatoes involves little more than browning butter, blending a little into the potatoes and saving a bit of butter for serving. That little more is a spot of crème fraîche, which gives these potatoes a delightful flavor, and a creamy texture.
Ingredients:
3½ pounds red or yukon gold potatoes, peeled and cut into large chunks
1 stick plus 2 tablespoons unsalted butter
1 cup milk
¼ cup crème fraîche
salt
In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the...
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