Gluten-free Gourmand

I consider this one of my all-time best recipes.  It's gluten-free and dairy-free, and I could eat it all the time. Recipe for Lamb Pot Roast with Gluten-free Gravy: In a large heavy pot, heat: 2-3 Tbsp oil When oil is heated, brown in the pan: 1/2 lb carrots 1 lb potatoes 1 small onion, halved Remove these to a plate and set aside.  Add more oil to the pan if needed.  Add:   2 lbs lamb shanks, legs, or blade steaks Brown the lamb on all sides.  Add:   2 tsp coriander (preferably whole) 2 tsp cumin (preferably whole) 2 tsp black peppercorns Toast the spices for a moment, then add: 1 cup wine 2 cups chicken stock salt half the potatoes that you've browned Add water or more chicken stock if needed to bring the level of liquid up to an inch or so.  Reduce the heat to low and simmer for several hours, covered, turning the meat and potatoes occasionally to cook both sides.  When the meat is fork tende...

The trick to cooking a good oxtail soup is to cook it long and slow. Braising the meat in this manner makes it very tender, and the bones make for a great broth in this hearty soup. This is the perfect food for the season. Oxtail Soup In a large stock pot or Dutch oven, heat: 2 Tbsp Olive oil Saute: 3 cloves garlic, whole 1/2 carrot 1 bunch green onions, chopped (reserve some for garnish) Brown in the pot on all sides: 2.75 lbs oxtail Deglaze the pan with: 1 1/2 cup white wine Add: 12 Cups warm water 5 large leaves of kale 1 tsp whole peppercorns 2 sticks celery, chopped a rind of Parmesan (optional) 5 leaves fresh sage 3 tsp salt Cook on a low simmer for several hours, skimming off any impurities on the surface, and stirring occasionally until the meat is very tender. When the soup is nearly done, remove the oxtails and strain the liquid through a fine-mesh sieve or some cheesecloth. Put the liquid and the oxtails back in the pot and heat to a simmer. Add: 1 bunch kale 3...

A friend of mine who is a dedicated gourmand recently commented that it seems like I truly enjoy being gluten-free. It's true; I look upon it as a culinary challenge, and my restriction has brought me to many a recipe that I would not have found if I could just eat a sandwich every night. I actually feel like my options have expanded and that I've become a better cook since I've started this diet. That I am capable of easily digesting everything I now cook helps to reinforce my gluten-free ways. My aforementioned friend has introduced me to some new recipes and techniques for making dishes that are traditionally gluten-free. The project we worked on most recently was braised rabbit - an animal that I had only eaten once and had never cooked. Rabbit is not readily available in most butcher shops, but you should ask about special orders at a specialty butcher shop. Or, substitute chicken, lamb, or another meat. Braising is a technique that produces a very tender meat. ...