gluten free

Mushroom and Asparagus Risotto

February 13, 2010
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Mushroom and Asparagus Risotto

Most people think the creamy texture in risotto comes from the addition of lots of butter and parmesan cheese. This can be true, especially when you order it in a restaurant where they may take shortcuts or have a heavy hand with the cheese. In reality, it’s the natural starch surrounding the arborio rice kernel and patience while cooking which creates this effect.

The slow stirring of the rice releases starch which binds with the cooking liquid (stock or water), resulting in a creamy texture without adding a lot of butter or cheese. Traditionally, risotto is finished with a small knob of butter and a few spoonfuls of parmesan, so if you want to add those in, by all means do so. I left them out because I’m still doing the 21 day cleanse diet.  The earthy flavors of the mushrooms and the bright taste of the fresh asparagus (in season now) made for an entirely satisfying meal even without the …

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Black Bean Soup with Avocado Salsa

February 8, 2010
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I’ve been thinking a lot about food lately. No surprise there, right? However, I’m not thinking about which dessert to make next, but rather how I can eat in a healthier, more responsible, and sustainable way. Because of this, I’ve decided to do a 21 day “cleanse” diet. I’m not going to go into the whole story here, but if you’re interested and would like to read more about it; why I’m doing it, what I’m eating, and how I feel, see the link at the top of the page which says “21 Day Cleanse Diet” or go here.  At the bottom of that page, you’ll find links to each week’s progress reports.

One of the reasons I’m doing this is to challenge myself as a cook. Can I make healthy, gluten-free, vegan food that people will actually want to eat, regardless of whether they are purposefully choosing to eat …

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Butternut Squash Soup with Pancetta and Pomegranate

November 4, 2009

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I was in my favorite market last week in the middle of a produce buying frenzy (I hadn’t cooked for a while) when I had a flashback to college which froze me in my tracks. No, not that kind of flashback. What brought me back to the mid eighties, was a stack of ruby colored fruit and suddenly, there I was with my sophomore college house mate, “L.”, eating pomegranates.

I’m not sure I’d ever eaten a pomegranate before I met L, but I have memories of sitting in the tiny, funky, living area of our on-campus apartment (dubbed “Farenheit 451″ due to our address), making a mess of eating pomegranates, and laughing our asses off. Now, I can’t see this fruit without thinking of her.

Butternut squash soup is one of the easiest and most satisfying fall soups to make. It’s also very adaptable to different flavors and additions. Dress it up with a little truffle and cream, or …

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Grilled Eggplant and Zucchini Parmesan

August 24, 2009

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My very first job in a restaurant kitchen was as the pastry chef for a small mom-and-pop Italian restaurant. How I got that job with no experience is a story for another day. But after working there for about 6 months, I moved to working on the hot line part time. One of my responsibilities was to make the batches of eggplant parmesan and lasagna. I loathed doing the eggplant because this meant I had to stand over a scalding rondo pan of hot oil and fry rounds of eggplant for what felt like days.
Later, when I was a head chef in another resaurant and would somehow end up with an extra case of eggplant, I never forgot how much I hated all that frying and came up with a much healthier version of the dish, grilling the eggplant instead.
I haven’t made this for over a decade, but lately it’s been on my mind, along …

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