Italy

Tag Archive | "“Gluten-Free Every Day”"

Hazelnut-encrusted Salmon with Cilantro-Lime Crème


Hazelnuts are used in the crust of this salmon dish.

“A coating of toasted hazelnuts encrusted on a fresh, sweet fillet of salmon adds a buttery, smoky flavor,” Robert M. Landolphi writes in “Gluten-Free Every Day Cookbook.” “The Cilantro-Lime Crème adds the perfect bit of tang.”

Hazelnut-encrusted Salmon with Cilantro-Lime Crème

Cilantro-Lime Crème:
1/4 cup sour cream
1 tablespoon freshly squeezed lime juice
1 teaspoon minced fresh cilantro
Salt, to taste
Freshly ground pepper, to taste

Salmon:
1/2 cup tapioca flour
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup hazelnuts, ground
1/3 cup gluten-free dried bread crumbs
2 tablespoons minced fresh rosemary
2 large eggs
Olive oil, for pan-frying
4 (6-ounce) salmon fillets, skin and pin bones removed

Preheat the oven to 375 degrees.

For the crème: In a small bowl, whisk together the sour cream, lime juice and cilantro. Season with salt and pepper to taste and refrigerate until needed.

For the salmon: In a shallow bowl, combine the tapioca flour and a pinch each of salt and pepper. Set aside. In a 9-inch pie plate, combine the hazelnuts, breadcrumbs and rosemary; stir to blend. In a small bowl, whisk the eggs until pale and frothy.

In a large ovenproof skillet, heat 1/4 inch olive oil over medium-high heat. Dredge both sides of the salmon fillets in the tapioca flour, then in the eggs, then in the hazelnut mixture. Place the salmon fillets in the skillet and cook until lightly browned on the bottom, 2 to 3 minutes. Flip the salmon over and repeat on the other side. Transfer the pan to the oven and roast until the salmon is flaky and slightly translucent, 5 to 7 minutes. Serve with a dollop of Cilantro-Lime Crème.

Makes 4 servings.

From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi

Posted in RecipesComments Off on Hazelnut-encrusted Salmon with Cilantro-Lime Crème

Blueberry and Whipped Cream Pie


You can make a pie crust without gluten. And it tastes great.

Blueberry and Whipped Cream Pie

2 tablespoons cornstarch
1/2 cup plus 2 tablespoons water, divided use
4 cups fresh or thawed frozen blueberries, divided use
1/2 cup sugar
2 teaspoons freshly squeezed lemon juice
Pinch of salt
1 fully baked Flaky Single Pie Crust (recipe follows)
1 cup heavy cream
1 tablespoon sugar

In a small bowl, whisk together the cornstarch and the 2 tablespoons water.

In a heavy, medium saucepan combine 2 cups of the blueberries, the sugar and the remaining 1/2 cup of water. Bring to a boil over medium-high heat, stirring to dissolve the sugar, 3 to 4 minutes. Stir in the cornstarch mixture, lemon juice and salt. Stir constantly until the mixture becomes thick but still pourable, about 1 minute. Remove from the heat and stir int he remaining blueberries. Pour the mixture into the pie shell, let cook for 1 hour, the refrigerate overnight.

In a deep bowl, beat the heavy cream until soft peaks form. Add sugar and beat until stiff peaks form. Using a rubbert spatula or a frosting spatula, spread the whipped cream evenly over the pie, then lift the spatula to make peaks in the whipped cream. Cut into wedges and serve.

Chef’s tip: Do not store the pie in the refrigerator for more than 1 day, as the whipped cream will begin to break down.

Makes 1 (9-inch) pie.

From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi

Flaky Single Pie Crust

1 1/4 cups white rice flour
1 cup tapioca flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup vegetable shortening
4 tablespoons butter, cold
1/2 cup milk

In a medium bowl, whisk together the white rice flour, tapioca flour, sugar, baking soda, xanthan gum and salt. Add the shortneing and butter to the flour mixture. Using your fingertips, a pastry blender or two dinner knives, rub or cut the shortening and butter into the dry ingredients utnil they are the texture of a coarse meal with pea-size pieces. Gradually stir in the milk with a fork to moisten the dry ingredients. On a board lightly floured with tapioca flour, form the dough into a ball, then a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Preheat the oven to 350 degrees. Butter a 9-inch pie plate and set aside.

Roll out the dough between two pieces of waxed paper into a 12-inch round. Remove the waxed paper from the top of the round and invert the pie plate on top of the dough. Place your other hand under the waxed paper and turn the round over so that the dough falls into the pan. Tuck the dough into the pan and then peel off the waxed paper. Let the overhang drape over the edge of the pie plate, while gently fitting the dough into the pan. Using scissors, trim the dough to a 1-inch overhang. Fold the overhang under evenly. Crimp the edges of the pie crust with your thumb and forefinger or press it with the tines of a fork.

To make a partially baked crust: Using the tines of a fork, evenly poke holes in the bottom and sides o the crust to prevent it from rising when prebaked. Bake 8 minutes before adding the filling and finishing the baking.

To make a fully baked crust: Using the tines of a fork, evenly poke holes in the bottom and sides of the crust to prevent it from rising when prebaked. Bake until golden brown, 18 to 20 minutes. Let cool completely before billing.

Double-Crust Pie Dough: Double the previous recipe to make 2 disks of dough. Wrap each in plastic wrap and refrigerate for at least 2 hours or up to 2 days. Follow the instructions in individual recipes for rolling out, filling and sealing the dough.

From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi

Posted in RecipesComments Off on Blueberry and Whipped Cream Pie

Gluten-Free Chicken Enchilada Casserole


Use either brown rice tortillas or corn tortillas to make this layered casserole.

Use shredded cheddar in this casserole.

Transform a favorite dish into a gluten-free new favorite.

Chicken Enchilada Casserole

1 1/2 cups sour cream
1 (8-ounce) jar diced green chiles
4 large green onions, chopped (including green parts)
1/2 cup minced fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups firmly packed shredded sharp cheddar cheese, divided use
Salt, to taste
Freshly ground pepper, to taste
1 (16-0unce) jar medium-hot salsa, divided use
6 brown rice tortillas or corn tortillas, cut in half

Preheat the oven to 350 degrees and grease a 9-by-13-inch glass baking dish.

In a large bowl, combine the sour cream, chiles, green onions, cilantro, cumin, chicken and 1/2 cup of the cheese. Season to taste with salt and pepper.

Spread 1/4 cup of the salsa on the bottom of the prepared dish and lay 4 tortilla halves in the dish to cover the bottom. Spread half of the filling and 1/2 cup of the cheese on top of the tortillas. Layer 4 more tortilla halves on top of the cheese, then spread with 1/4 cup of the salsa. Spread the remaining filling on top of the salsa, followed by the remaining tortillas. Top with the remaining salsa and cheese.

Cover with greased aluminum foil and bake until heated through, about 40 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese on top has melted. Let rest for 15 minutes before cutting and serving.

Makes 6 servings.

From “Gluten Free Every Day Cookbook” by Robert M. Landolphi

Posted in RecipesComments (1)