Posts

Showing posts from October, 2009

Pancetta Chocolate Chip Cookies

Image
Due to popular demand, I am now revealing my new Pancetta Chocolate Chip Cookie recipe. Actually, I only had one vote on the matter in my last post , and it was from a fellow cookie-lover, Jenn from Cinnamon Quill. If you are a vegetarian or vegan, or if you just love chocolate, please go straight to her vegan World Peace Cookie Recipe which looks amazing. If you're really into pancetta , stick around for this post or see my recipe for Pasta Carbonara or Pancetta-wrapped Scallops . As you can probably guess, I'm on a bit of a pancetta kick. While the rest of Portland is devouring bacon by the pound, I'm getting into the more subtle flavor that pancetta lends to a recipe. For something more intense, check out Pete's Bacon Chocolate Chip Cookies . He candies the bacon before using. I went a different route with this recipe. I left the pancetta uncooked. Half of it I whipped into the butter to infuse the pancetta flavor throughout the batter. The other half o

Shameless Self-Promotion

Image
Today I bring you news that has nothing to do with gluten-free cooking. Today I am simply using my blog here at Gluten-free Gourmand as a platform to promote my brand-new blog, Still Life With Bicycle . Here you will find all sorts of interesting fine art and travel photographs taken by yours truly. If you think the photos on this blog are amazing, or especially if you think they are terrible, you will be pleasantly surprised to see the fine art photography I do while I'm not cooking! Stay tuned for my next Gluten-free Gourmand post, which may feature one of the following things: Pancetta chocolate chip cookies , Pork roast stuffed with Porcini mushrooms, Oxtail soup , Buckwheat Pancakes , or Trout stuffed with leeks

Gluten-free Disasters

Image
I'm writing today to confess that gluten-free cooking is not always easy. In fact, regular cooking is not always easy. Sometimes, mistakes are made. Take, for example, the recipe variation for the quinoa pancakes that I promised you five months ago. So far, my revisions look much like my first attempts - that is, disastrous: There have been some really humorous moments, such as when I discovered that a food processor should never be filled this full of liquid: Seconds after taking this photo, tomato was sprayed over three walls. I was too embarrassed to take photos of the damage, but I assure you it was extensive. The batch of my tomato sauce turned out anyway, although I might have had more if I didn't spill so much. There were also little things, like when I tried to duplicate my Gluten-free Tempura Recipe with a slight modification, but put the tempura bowl on the hot burner, thereby cooking the batter before the vegetables were dipped in it. I had to make a

Recipe for My Grandmother's Marinara Sauce

Image
To my faithful readers who have been patient with me, I'll finally explain why I took a long break from blogging. My grandfather recently died and my life has been in a bit of a frenzy with work, love, family, and a funeral. In memory of my grandfather, who loved this tomato sauce recipe so much, I am going to share with you my version of my grandmother's spaghetti sauce. My grandmother usually used a mixture of stewed tomatoes, tomato paste, and tomato puree from a can to make this. However, I have multitudes of fresh tomatoes from my garden to use for this. I have adapted the recipe to call for fresh tomatoes, which was probably the origin of the recipe anyway. You can use a food mill (pictured right) or tomatoes concasse as explained in my gazpacho recipe to make this. For ideal texture, use both. I chose to essentially juice my tomatoes this time, since most of my harvest was made up of small tomatoes which don't produce much flesh after skinning and de-

Garden/Pesto

Image
Today was one of those glorious days. I woke up to sun and a blue sky, but when I stepped out to go to the farmer's market the sky turned black. It dumped rain for hours. I never made it to the farmer's market. Around 3:30 the rain came with renewed vigor. The sky was again dark as though the sun were going down. Then, all of a sudden, it was sunny and warm. I made pesto. I started taking out my garden once it warmed up today. My basil had never done as well as I wished, but there was enough of it today to make one last batch of my favorite sauce. I never measure anything for this recipe, but if it's your first time making it, or you just like measuring things, you can start with this recipe: 2 C fresh basil from your garden 1/3 C pine nuts or walnuts 1 clove garlic 1/4 C grated Parmesan (if you can't do dairy, I've subbed pancetta to get that full flavor, or a little bit of dry gluten-free bread for texture) 1/3 C extra-virgin olive oil 1/4

Autumn Garden

Image
After an entire summer of bountiful tomato harvesting, things have suddenly slowed down. We're really lucky to be having such a beautiful summer here in Portland, but the extended sunny days may end soon and the weather has cooled enough to discourage my tomatoes. Here is my harvest today - literally a handful of produce: How is your garden faring in the autumn weather?

A recipe for Pancetta-wrapped Scallops

Image
I love pancetta . It adds so much to any dish that you make with it. The rich, savory flavor of it compliments and intensifies any food that it's cooked with. This recipe for pancetta-wrapped scallops is incredibly simple, but very impressive. There are only three ingredients in it. I serve it as an appetizer either on its own or over a bed of sauteed greens. This recipe serves two or four. Pancetta-wrapped Scallops Rinse and pat dry: 4 large scallops Leaving the flat ends open, wrap the scallops with: 4 slices pancetta (one slice per scallop) You can use any style of pancetta. I uncurl it if I'm using a rolled pancetta. If sliced thin, the pancetta will stick to itself at the end of the wrapping process. Heat a cast-iron pan or another pan that can sear your scallops nicely (not a non-stick pan) on medium-high. When it's hot enough to make a splash of water sizzle, add: 1-2 Tbsp olive oil or butter The fat should heat up right away and become