Tag Archives: sans gluten

how to cut an onion

When I first learned how to cut an onion, it was, in my opinion, too late, as it was when I was apprenticing at a restaurant in Greenwich Village, Manhattan. The other cooks looked at me like I was from Mars and in the kitchen world, that’s, like, a 5-year set-back.
I guess I’m making up for lost time, now, because after their briefing, well, it’s worth sharing.
Now you don’t have to worry about not making that chili from scratch for fear of calling out for Maybelline waterproof! Get down with your bad self and that onion with a sharp knife and some new skills. 🙂

DIY raisin bran and spirulina in Haribo

Happy things filled my brain this morning.  Firstly, the discovery that was made this weekend is worth mentioning: Haribo has Spirulina in it.  Yes, Haribo — those delightful gummies that are neither too sweet nor too tacky.  Since they are flavored with natural flavors and colors (another woo!), they contain Spirulina, which is a cyanobacterium that contains calcium, protein, antioxidants, vitamins… lots of good stuff.  While eating green gummies will probably not save my life, this was certainly a petite pleasure to discover.

haribo croco Read more

blackberry and endive salad

blackberry-and-endive-salad-webSometimes it’s the simple things that are best.

Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.

endive

In summer, all I want is things that are hydrating and things that give me energy.  Since compromising taste is simply something that cannot be had, that’s just a given.  This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen.  Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.

blackberries-web

blackberry and endive salad

Ingredients

  • 1 endive (cut into thin slices)
  • 1 small box of blackberries (cut into 1/4ths)
  • 1/4 cup fresh goat cheese and/or lightly chopped pumpkin seeds
  • 1 1/2 tablespoon high quality balsamic or sherry vinegar
  • 2 tablespoons grapeseed or olive oil
  • a large pinch sea salt
  • a dashpaprika

Directions

Step 1 If using goat cheese, put it on the edge of a mixing bowl.  Add endive and (optional) seeds, olive oil and vinegar.  Mix with a knife, scraping up the edges of the cheese, so that all is coated.
Step 2 Slowly mix in blackberries.  Salt and paprika to taste.  Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming.

potted herbs > packaged herbs

mintI’ve come to a revelation– I hope to never buy herbs again in the grocery store!  This reality goes far beyond any sort of farm-to-table philosophy and straight into my pocket, I decided I will grow all the herbs in my own garden from now on, so they will be more natural and healthy, I even get the best trimmer from http://thegardeninghub.com/reviews/top-hedge-trimmers/ just for this. So take note:

herbs

Each of these plants cost no more than 3 bucks.  In the grocery store where the herbs will probably die in like 3 days anyways?  One buck less.  And they don’t keep having little herb babies.

Buy your own herb pots!  Even if you have no garden (I surely do not have enough moolaw to afford a garden in this urban landscape) simply keep a few pots of choice in your kitchen next to the window.  These lovelies reproduce more quickly than rabbits.  …which is why I don’t feel bad using the baby leaves to top my tartines with my teff bread.

plated tartine herb

pesto sea bass&purple potatoes

sea-bass-plated-with-potato-puree

Bonsoir des amis!  Alas, it is that time, we get to eat again.  What started in Los Angeles in 2009 as a blog from a girl just graduating from UCLA has now morphed into still a blog a myriad of recipes from a graduate of Le Cordon Bleu Paris and a cook working in a Michelin-starred restaurant in Paris, France.  Well la tee da, looks like gluten-free is getting all gussied up.

CORDONBLEUgraduation-diploma

But we won’t analyzed on our plating presentation, so let’s carry on with jolly haste.

I thought it’d be nice to start off with one of my cooking atelier dishes from what I guess you could call “exams” in culinary school.  I somehow made it all gluten-free.  Fancy that.  😉  This fish is remarkably easy to prepare, and the herb pesto is a healthy, quick, and light way to add flavor.  (Basil is also a natural serotonin booster, so with those omega-3’s from the sea bass and the leafy greens, get ready to smile inside and out.)

purple-potato-basketuncooked-sea-bass-stuffed

pesto sea bass

Serves 2
Prep time 10 minutes
Cook time 8 minutes
Total time 18 minutes
Allergy Fish
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot

Ingredients

  • 2 sea bass filets (bones and scales removed)
  • 1 bunch fresh basil (washed, dried)
  • 1 tablespoon extra virgin olive oil (plus extra to cook with)
  • a large pinchsea salt
  • ground pepper or paprika (to taste, optional)

Directions

Step 1 On a clean cutting board, lay out your basil and drizzle with 1 tbs. olive oil and a generous pinch sea salt.  Cut with the sea salt and olive oil into a mush.  (You'll notice that the leaves don't turn brown or oxidize, and this is because they're coated in both oil and salt.  Magic!)  If you fancy cheese, add parmesan cheese to taste right here.  This is your pesto.  Set it aside momentarily.
Step 2 Drizzle a tiny bit of olive oil onto a sauté pan and top with parchment paper that fits to contact inside of the pan.  Drizzle a thin layer of olive oil on the paper.  Season your fish filets with salt and pepper on both sides.  Spread a layer of pesto on top of one side of the fish, and fold into three (like an envelope).  Put your prepared pan on medium low heat.  When oil is warm-hot, add the fish envelopes delicately in the pan.  Let cook over medium low heat for about 1-2 minutes, until the cooking side is both opaque and gently golden brown.  Flip delicately, and cook for another 3-4 minutes, or until the fish is cooked through with nothing left opaque, but not too cooked to be dry.
Step 3 To serve, drizzle with any pesto that may have fallen out of the fish during cooking, and top with additional warmed pesto for something really fresh.

seabass-with-pesto-plated

purple potato purée

Serves 2
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Hot

Ingredients

  • 2 purple potatoes (if you can't find purple potatoes, use fingerling potatoes or pink-colored small potatoes)
  • 1/2 cup milk (dairy-full or dairy-free)
  • 1 teaspoon fresh grated ginger
  • 1 1/2 tablespoon extra virgin olive oil
  • a splashfresh lemon juice
  • a large pinchsea salt
  • ground pepper or paprika (to taste)

Directions

Step 1 Peel the potatoes and place them in a pot covered in lightly salted water.  Bring to boil, and cook until al dente, aka a fork can be inserted with little effort.  Should take around 25-30 minutes, depending upon the size of your taters.  Pre-heat your oven to 375 degrees Fahrenheit.
Step 2 Strain the water, keeping  and place potatoes on a baking tray.  Bake in the oven for 5 minutes to dry out any remaining moisture.
Step 3 Meanwhile, lightly heat your milk so that it is not cold when blended with potatoes.
Step 4 Remove potatoes from oven, and while warm, blend with warm milk and remaining seasonings until just combined.  Do not overblend or the starches will start to make some funky textures.  Season with salt and pepper to taste, if needed.  If for some reason the purée tastes bitter to you, add a touch of sugar or honey and you'll be good to go.

purple potato latkes basket

Serves 2
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Lunch, Side Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Hot

Ingredients

  • 1 purple potato (or another medium-sized potato)
  • 1-2 tablespoon high heat oil
  • pinchsea salt

Directions

Step 1 Pre-heat oven to 375 degrees Fahrenheit.
Step 2 Grate the potatoes into a bowl using a cheese grater.  Toss with olive oil until all pieces are lightly covered.  Add 1/4 tsp. sea salt and pepper to taste.  Mixture should be sticky enough to hold together if placed against the edge of a muffin tin.  If it's not, combine some potato starch and cold water, and mix in with latkes mixture until it holds.
Step 3 As you guessed it, gently grease a muffin tray and line two of the large muffin molds with the seasoned grated potatoes to make baskets.  Bake for about 10 minutes, watching carefully after 5 minutes, until potatoes are cooked through and crispy and until the baskets hold together and are solid, not mushy.