Gluten-free Gourmand

I like sweet things, but I don't like things too sweet.  Strawberry Rhubarb pie is usually too sweet for me.  The point for me isn't the strawberries; it's the rhubarb.  This recipe features both flavors without overwhelming either.  It's not nearly as sweet as most strawberry pie recipes.  Who needs all that sugar?  It has a lovely tart flavor but doesn't overwhelm the strawberries.  My rhubarb came up early this year and is flourishing.  The stalks aren't incredibly red, though, so the strawberries help out with the color. Strawberry Rhubarb Pie Recipe First you must have on hand a gluten-free pie crust .  If you are making this from scratch it takes about a half-hour so plan ahead.  You can make the pie filling before rolling out the dough while it's refrigerating to save time, or the crust can be made the day before and stored in the fridge if needed.  Once that is finished the making of the pie is very quick and easy. Heat your oven to

If you've never tried guanciale, you should check it out.  It's like bacon, only better.  Made from the jowl of the pig, guanciale is the best part of the animal once it's cured. Guanciale is the central umame flavor in Pasta Amatriciana, a rustic pasta dish from Italy.  It's simple to make and, thanks to the guanciale, it's incredibly delicious. If you use the concept of prepping and cooking at the same time, this easy dish is very quick to make. Pasta Amatriciana Recipe Prep/Cook time: 30 minutes Serves 2-3 Set your water to boil for the pasta and, at the same time, put a large pan on the stove to heat up on medium heat.  Toss in the pan: some lardons of guanciale While all that is heating up, cut up some: shallots Toss those in the pan with the guanciale that's rendering.   Cut into chunks: 1 pound fresh or frozen tomatoes By this time the water should be at a boil.  When this is indeed the case, start cooking: 8 oz. pasta  Add t

In celebration of Cinco de Mayo, I thought I'd post a really great enchilada recipe that my cooking partner  and I came up with using my braised chicken tacos recipe .  This is the perfect way to use up some day-old corn tortillas.  Since you stack the enchilada instead of rolling, the tortillas are easier to manage. Chicken Enchiladas Verde Recipe makes 2-4 servings In a heavy saucepan, heat: 1 Tbsp olive oil Once the olive oil is hot, brown on both sides, one or two at a time: 4 boneless skinless chicken thighs Brown them one at a time if necessary; don't crowd them in the pan.  Once there is nice browning on the bottom of the pan remove the chicken to a plate and pour in: 1/2 cup beer Scrape up the browning from the bottom of the pan with a wooden spoon.  This browning makes the sauce deliciously rich.  Once the pan is completely deglazed, add the chicken back in and top the chicken with: salsa verde more beer if needed salt to tas