Monday, April 28, 2014
Will a Menu Do?
But despite this sweet distraction, I managed to host my parents and grandmother for Easter. No new recipes of my own device, but plenty, plenty of cooking. I could not have gotten through the cooking without my mother. In fact, I was so overwhelmed that one night I dreamt that I overslept and she made all the waffles. But the food was all so delicious, that even though I did not once raise my camera above the table, I still need to share it with you.
Greek Pasta Salad - Ideal because I mixed it up during naptime, sent Ryan out in search of crusty bread to serve with it, and then was able to put it on the table within minutes of my guests arriving. I used Barilla Gluten-Free pasta so my dad would be able to enjoy it, and it worked perfectly.
Mark Bittman's Spicy Shrimp - Takes no time at all. No grill this time, so we did it in the oven. Juicy delicious shrimp, requiring the minimum effort.
Fried Polenta - A hybrid of Ina Garten's original recipe for the rosemary, parm and red pepper flakes, and my own adaptation which uses less cream and butter. This is gluten-free as long as you dust your triangles of polenta in cornstarch, not flour. Oh, and did I mention it's easiest to pour the polenta into a pie plate and cut wedges rather than using a square pan? Because it is.
Baked Artichokes - These are delicious. Do not be skeptical just because it's a Rachel Ray recipe. Use the anchovies. You will not be disappointed. Also, it looks pretty impressive, but is really easy to make.
Easter Sunday Brunch
Deviled Eggs were a must.
Buttermilk Waffles - I obviously did not make them with bananas, because bananas are gross. But I did make them with whipped cream and strawberries, which was delicious. It was my first time using the waffle iron, so I'm not sure I did a great job with the whole waffle thing, but they are really great and crisp leftover. I've got a stack of them in my freezer.
Duck Breast - I cannot miss with this recipe. It is always spot on.
Pommes Anna - except my mother really did make them, so they were as nice as my mother's.
Roast Asparagus - no recipe, just a bunch of beautiful spring asparagus (pick the skinny ones), laid out on a pan, drizzled with olive oil, sprinkled with salt and pepper and roasted at 425 for 10 minutes. Perfection.
Lemon Ricotta Cake - I did not do the layer of lemon curd, because of the time and effort required.
I did however, make it gluten-free with some help from the amazing and wonderful Annalise Roberts, who helped me with the adaptions.
What you need to make it gluten-free:
Her gluten-free flour mix, which you can purchase ready made from Amazon: Authentic Foods GF Classical Blend - 3lb
So make the recipe with the following adjustments:
Substitute her flour blend for the regular flour, 1 to 1 substitution.
Add 1/2 t of xanthan gum
Reduce the butter to 10 T
Reduce the sugar to 1 1/4 C
Increase vanilla to 2 t (oh come on, you were going to do that anyway).
The result is delicious. I swear no one would know that you're serving gluten-free cake.
And if you like it? Definitely buy her book: Gluten-Free Baking Classics because it's full of gluten-free recipes that actually work.