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Breakfast

Sesame-Crusted Tofu with Quick Microwave Curried Carrot Soup

0 · May 14, 2012 · 1 Comment

Curried Carrot Soup with Sesame Crusted Tofu - Alice DeLuca 2012 digimarc
Curried Carrot Soup with Sesame Crusted Tofu in a blue Heathware bowl

The inspiration for this dish from www.gfzing.com was a trip to the Garden Grille in Providence, Rhode Island.  They make truly delish vegetarian food, much of which they will also prepare gluten free.  This is recipe is NOT one of theirs, it is just inspired by their cooking.  I did not have a chance to try their sesame-crusted tofu, unfortunately.

The soup here is done in the microwave oven, for quick, efficient dinner preparation.

It is easily adapted for vegetarians and vegans – just omit the fish sauce and adjust the salt.

For the Soup:

5 ounces peeled Spanish onion, diced

1/2 ounce (2 cloves) garlic, peeled and diced

1 TB olive oil

3 ounces red bell pepper, diced

3 carrots (about 6 ounces), peeled and chunked

3/4 cup rich coconut milk

1 cup water

2-3 teaspoons gluten free fish sauce (omit for vegetarians)

2 teaspoons gluten free Thai Red Curry paste

1 TB currant jelly

salt to taste (1/4-1/2 teaspoon)

To Fry the Tofu:

1 package of extra-firm tofu, drained and slice the short way in to four slices, then cut the other way to make 8 squares about 3/4 inch thick.

1 teaspoon homemade curry powder (see recipe on this site)

2 TB black sesame seeds

2 TB peanut oil

1 teaspoon sesame oil

To make the soup:

In a 1 1/2-2 quart microwavable casserole dish (such as Corningware), place the chopped onions, chopped garlic and 1 TB of oil. Cover and microwave on high for 5 minutes.  Allow to cool for a few minutes before removing the cover (to avoid steam burns).

To the cooked onions and garlic in the casserole dish add the rest of the soup ingredients from the red bell pepper through the currant jelly.  Cover and microwave until the carrots are tender, about 10 minutes.  Allow to rest a few minutes before you remove the cover, to avoid steam burns.

Use a stick or immersion blender to puree the soup. Season with just a little bit of salt to taste. Adjust the sweetness. Set aside.

For the Tofu:

Mix the curry powder and sesame seeds and pat the mixture on to one side of each of the squares of tofu.  Heat the oil and sesame oil in a large, heavy frying pan.  When hot, add the tofu squares, seed side up. Fry over medium heat, undisturbed for 4 minutes.  Salt the tofu squares.  Use a spatula to turn the tofu squares and fry the other side undisturbed for 3 minutes. Salt the other side.  The frying will crisp the tofu, rendering it golden brown.

Remove the fried tofu from the pan.

To Serve:

Reheat the soup briefly and serve 2 squares of fried tofu, seed side up, on each serving of the hot soup.

Curried Carrot Soup with Sesame Crusted Tofu in a Heathware bowl - Alice DeLuca 2012 digimarc
Curried Carrot Soup with Sesame Crusted Tofu in a white Heathware bowl

Serve with lime wedges, and a salad made from chopped arugula, fresh mint, orange juice, olive oil, gluten-free mustard, salt and pepper.

 

 

Appetizers, Dairy Free, Fall, Lunch, Meat-eater, Microwave Cooking, Recipes, Soups, Spring, Summer, Vegetables, Vegetarian, Winter carrots, curry, gluten free, microwave, soup

A Sausage Walks in to a Bar…

1 · May 3, 2012 · Leave a Comment

By Alice DeLuca

A story for carnivores

Assador - Alice DeLuca 2012 digimarc
Assador - for roasting sausages

This whole adventure started with a search for the perfect sausage to use in a recipe for pork with clams, which led to a little ceramic pig, and ended up with a truly excellent party. This cute little piece of specialty cookware, which looks like footwear for some impossible outer-space monster, is in fact designed for brazing sausages over flaming, hi-octane Portuguese liquor.  As we learned the purpose and the method for using this device, we became completely distracted from our original mission and found ourselves planning a sausage-roast.

Linguica roasting - Alice DeLuca 2012 digimarc
Linguiça roasting over flaming aguardente

First, we had to obtain the little pig dishes from Portugal – that was easy and took only a few weeks. As soon as the dishes arrived we set about making home-smoked sausages and invited some guests to come over and roast them with us – RSVPs were instantaneous and none declined the invitation.

The sausages that are required – linguiça or chourico – are not easily found freshly made in the grocery store; the smoked sausages you do find are often laminated in plastic, oozing a creepy slime when opened, delivering a texture of rubber bands with what seem like bits of potato thrown in – the bits are the fat but for some reason completely unlike the fat in a homemade sausage.  If these laminated sausages are the only smoked sausage you have ever known, then you must find some real, home-smoked sausages, or make your own.  With pork shoulder and a few other ingredients, a good old-fashioned meat grinder, and some type of smoker, you can have a plate of these sausages to set fire to with your friends.

Linguica on Heathware plate - Alice DeLuca 2012 digimarc
Vermillion Linguica looks stunning on blue Heathware plates!

People have been making sausages and brazing them since the dawn of time.  You can follow the accurate but brief instructions provided in the Ancient Roman De Re Coquinaria of Apicius (published by Walter M. Hill, 1936). Here, the proper color of smoked sausages is described perfectly – vermillion – a nearly forgotten word and color that deserves to make a comeback.  Vermillion is the color of notoriously poisonous cinnabar, which is a substance with an interesting history of its own.  Take a look at cinnabar on dolomite and you will see that the Romans have described the color of smoked sausage precisely in the recipe for Cirellos isiciatos, Round Sausage.

“Fill the casings with the best material [forcemeat]. Shape the sausage in to small circles, smoke. When they have taken on vermillion color, fry them lightly.”

The Recipe

To make linguiça, we chose “the best material” – a simple formulation with garlic, paprika and sweet rosé wine because pork is so often excellent with sweet, fruity flavors.  Sausages of this type sometimes include oregano and vinegar, but this recipe “LINGUICA PORTUGUESA A’LA ANA“ is more delicious than those, perhaps because of the sweet rosé.  The sausage ingredients are posted here with permission from AnaCatarina Louro Ferreira Alves, who generously provides the recipe to the world on her blog: http://anydaysoiree.com/

5 lbs. ground pork butt
3 Tb. paprika (not smoked)
2 Tb. fine minced garlic
3 Tb. salt
1 cup sweet rosé wine
1 tsp. sugar
1 Tb. black pepper

A sliced lemon for soaking the hog casings

Apple wood for smoking

Hog Casings – for stuffing – about 2 or 3 feet of casing per pound of meat

 

Concerning the Meat and its Preparation

Start out a day or two before you want to eat the sausage, to complete the marinating phase.

In an agrarian economy, the seasonal time for making sausage was in the fall when a hog was slaughtered; everyone hurrying to preserve the large quantities of meat for the long winter. Smoked sausage was a hedge against starvation.  In the modern, refrigerated world, sausage can be made year-round and is a reason for a party! When making sausage at home, be careful to use safe food-handling techniques, clean equipment and clean hands at all times.  Note that the Latin root of the word “botulism” is the word for sausage – botulus.  That is not a coincidence. Study the conditions under which food pathogens can replicate and then avoid those conditions.

To obtain several pounds of ground pork for sausage, purchase a “pork shoulder” weighing over 9 pounds. Very carefully remove the skin from the pork shoulder (not used in the sausage), slice the meat from the bone with a boning knife, and cut the meat in to large chunks. The foundation of the pork shoulder is a complex articulated joint, so extreme care must be exercised when wielding the boning knife.  How do orthopedic surgeons ever actually manage a functioning joint replacement?

Save the bone to cook with dried beans.

After cutting the meat from the bone, modern cooks might be tempted to eliminate and discard all the fat, but the fat and connective tissue are the keys to great flavor.  Remove the fat and you surely will create disappointing, dry sausage like the last bit of an overcooked turkey breast that’s been loitering on the platter way too long after the Thanksgiving dinner. To make a good sausage, fat is required.

Marinating

Weigh the boned meat and season it with proportional amounts of the paprika, fresh garlic, salt, Portuguese rosé wine, sugar and pepper called for in the recipe.  We had 6 pounds of meat, so we increased the seasonings proportionally.

Stir together the spices and wine, then mix in the chunks of meat – and commune with the ancestors who were marinating meat for millennia. Judging from 18th century engravings, the ancestors seemed to have had cats, chickens and dogs running around under the table during the sausage-making process, not the ideal situation for food preparation.  Perhaps it is wise to banish the cats, dogs and chickens to the yard, before proceeding.

Unlike ancient peoples, we refrigerate the marinating meat and keep it cold during the remainder of the 1-2 day process.

Grinding

After marinating the meat under refrigeration, grind or chop it in to small pieces.  There are many different types of grinding devices available.  Whichever method you use, your goal is to produce small bits but not a paste – one of the principle differences between a sausage and a lowly hot dog is the consistency.

The mechanism of the old-fashioned meat grinder is an Archimedes screw.  Archimedes of Syracuse, c. 287 BC – c. 212 BC, is credited with the invention of the screw conveyor which has been used since antiquity to move water uphill from one place to another. In a meat grinder, the screw is carrying the meat from one place to another (from the hopper to the blade.)

We use a Magimix food processor for chopping meat, working with a small amount of the meat at a time (maybe a half pound) and using the “pulse” feature – intermittent chopping – as noted in the directions that came with the machine.  This works very well. Many older-model food processors would grind the meat too finely.

If you have an old fashioned meat grinder, use the blade and the coarsest disk.  Again, a great opportunity for living the life of the ancestors presents itself.  The sinews can clog up the disk, requiring frequent cleaning, We use our old-fashioned grinder mostly for stuffing the sausage casings. The grinder clamps to the table and can be easily removed, cleaned and stored.

Another style of meat grinder is screwed permanently to the table.  We can’t see how this would be practical unless you grind things every day or perhaps enjoy the aesthetic and conversation-piece value of the thing – “Let us show you our newly renovated kitchen with built-in meat grinder….”

The other meat grinder that makes no sense is the kind that suctions to a smooth surface. This seems impractical because of the amount of force required to grind meat, and because suction devices usually cease to function correctly despite being adhered to a glass-smooth surface.  How many times has the suctioned soap dish fallen in the shower, or the GPS device toppled in to the automobile?

One way or another, chop the marinated meat in to small bits, then chill it while you prepare the casings.

Linguica chopped and seasoned  -Alice DeLuca 2012 digimarc
Marinated meat, chopped and ready for stuffing

Preparing the Casings

The next step will be preparation of the hog casings.  For unknown reasons, hog casings, if you are lucky enough to find any, are usually on the top right hand corner of the supermarket shelf that houses ham and pork products.  In a plastic tub or sometimes a plastic bag, the “casings,” which are really cleaned intestines, are packed in salt.  Years ago, hog casings had a distinctive funky odor but recently purchased hog casings have had no odor whatsoever.  We were surprised to find that packages of hog casings come from all over the world – it is interesting to read the label on the package.

Soak the hog casings (3 feet for every pound of meat) in warm water with a sliced lemon for 30 minutes to soften and desalinate the casings, then run water through them to ensure they are clean (discard the lemon slices).

Soaking Hog Casings - Alice DeLuca 2012 digimarc
Sausage casings soaking with aromatic lemon slices

As the water runs through, marvel at the structure and strength of this wonderful material.

 

Cleaning Sausage Casings - Alice DeLuca 2012 digimarc
Rinsing the sausage casings

One of the many remarkable things about sausage casings, or intestines in general, is how terrifically strong they are.  They have been used for millennia as string and thread, and as strings for musical instruments.  The 120 foot intestine of a cow is formed in to harp strings and then, under enormous tension the strings are plucked to produce musical notes; Gut is used by surgeons to sew up wounds, and by tennis players to string their rackets so they can slam balls in to the ground at upwards of 70 mph.

 

Stuffing

 

Archimedes Screw - sausage grinder - Alice DeLuca 2012 digimarc
An Archimedes screw moves meat through a grinder

It is much easier and more fun to stuff sausage with two people working than all by yourself.

Use a meat grinder to stuff the sausages.  You need 3 feet of hog casing per pound of sausage, allowing for a little extra at each end of the sausage.  Remove the blade and grinder disk and attach a sausage stuffing funnel. Slide a length of hog casing on to the funnel.  Now put the seasoned sausage meat through the grinder, turning the handle slowly and steadily with one hand and easing the meat in to the casings with your other hand. The meat goes in to the hopper and comes out in to the casing.  When the casing is nearly full (with 6 inches of empty casing remaining) remove the sausage from the funnel and start on the next sausage. Don’t complicate your life by trying to tie knots in this sausage.  Just set the filled sausages aside to chill in the refrigerator until it is time to smoke them.

 

Linguica stuffing - Alice DeLuca 2012 digimarc
The sausage stuffing funnel is efficient!

Smoking

Part of the reward for making your own smoked sausage is aromatic.  The scent of smoked sausage would tame the wild wolf and bring him to your doorstep; it would make the wolf volunteer to be the captive family dog if only he could have some of this delicious meat.[i]  (As expected, both our tame dog and cat became increasingly animated while the sausage was smoking, and eventually they were invited to retire indoors.)

Follow the instructions on a smoker, and use apple wood for the smoke.  Check the internal temperature of the smoker to insure that it is hot enough to do the job safely.  We used a Primo ceramic grill to smoke the sausage, paying careful and regular attention to adjusting the vents, and maintaining a higher temperature than recommended in the original recipe – just below 200° F.  We chose to smoke the sausage until the internal temperature of the sausage was 170° F, which took approximately 3 hours.  We recommend that any home cook do their own research to determine a safe process.  The FDA provides some guidance on this.  When completely smoked, the color of the sausages will be a deep red vermillion. The sausages are not preserved by this smoking – they are merely cooked through.  From this point on, they should be preserved like any other meat – in cold storage for a few days or in the freezer for a longer period of time.

Do the homemade sausages look dry to you?  That is the miraculous thing about real smoked sausage – although the exterior of the sausage is dry, the interior is just right – juicy and delicious.  As a reward for your labor, taste a few slices before you put them away to chill.

 

Setting Things on Fire

Roasting sausages over flaming cheap brandy is a social form of cooking, an adventure to be shared with brave and hearty friends who enjoy hazardous adventure and are willing to take responsibility for their own actions. Perhaps you could have your guests agree to a “Safe Sausage Disclaimer”:

“I recognize that consuming homemade sausage is fraught with danger and I am willing to fully assume all the risk and untold horrors so I may experience real food.”

We used a little parade of two “assadors” to roast our sausages.  For fuel, we used inexpensive aguardente, lighting the flame under the sausages with foot-long matches and keeping a fire extinguisher available nearby. (Incidentally, we are intrigued to learn more about the high-walled linguiceira shown at the Borderless Cooking blog. It appears immune to the windy conditions that prevailed during our party.)

Place the assador on a heat-proof surface, preferably in a location that is not windy. Pour a pool of aguardente in to the assador.  Using a long match, set the aguardente ablaze without setting anything else on fire. Cut off pieces of sausage to fit the assador and place them on the racks over the flames. As the sausage cooks, some of the fat melts in to the cooking device and fuels the alcohol-based fire, and as this happens the flame goes from blue to yellow and the sound of sizzling fills the air.  The blue flame from burning alcohol is cooler than the ensuing yellow flame from the burning fat. The cooking process speeds up as the flame turns yellow and gets hotter. Turn the sausages carefully with tongs, and make sure to cook them until they are blackened.  Remove them from the flames too soon and the interior will be dry and hard.  Keep cooking the smoked sausages until they are crisped up on the outside, and the fat is melting on the inside.  One of our assadors acquired a small crack during the roasting party, so again, take precautions and take good care.

Video:

Linguica roasting over aguardente

We poured a rosé with the linguiça, to match the flavoring component of the sausage.  A dry, hard cider and beer were also fine accompaniments, along with a Colombian bean dish, a selection of cheeses including the outstanding Winnimere cheese from Jasper Hill Farm in Vermont, and a fine green salad supplied by some excellent cooks among the company at the table.  We ate, as the Hawaiians say, until we were tired.

Notes for further study: There are other versions of this type of sausage brazing grill – This one uses skewers, for example.  This one shows a much deeper, sturdier cooker  which we are interested in acquiring, in case anyone knows where to get one. Here is a video recipe that shows grilled linguiça as a garnish for a small soup.

 

 



[i] Read: The Cat That Walked by Himself, by Rudyard Kipling: http://www.gutenberg.org/files/2781/2781-h/2781-h.htm#2H_4_0011

Dairy Free, Fall, Holidays, Meat Dishes, Meat-eater, Recipes, Spring, Summer, Winter, with New England Hard Cider aguardente, assador, DIY, homemade, linguica, pork, sausage

Baked Gluten Free Chicken Burgers

0 · Jan 11, 2012 · Leave a Comment

Chicken Burger from Gfzing dot com

 

 

 

 

 

 

 

 

Read a Southeast Asian cookbook and you will likely come across a recipe for meatballs including baking powder.  Baking powder is an oddball ingredient for those of familiar with western meatballs, so I thought I had better give it a try.

I made two attempts.  The first, using a recipe from A Vietnamese Kitchen by Ha Roda, and the second using a chicken burger recipe from one of my very favorite new cookbooks, Poulet – More Than 50 Remarkable Meals that Exalt the Honest Chicken, by Cree LeFavour.  The recipes in this book are easily adaptable for the gluten free community.

Based on experimenting with a modified version of Cree LeFavour’s Phuket Beach Cart Sandwiches, I am recommending the baking powder addition to meatballs and burgers for those of us who use low fat meats and poultry to make burgers.  The result is juicy and interesting! (I always grind meat or poultry when making balls and burgers; using good quality meat to start out with yields a tastier ground product, and you know for sure what went in to the bowl).

My instructions to grind your own spices may seem silly until you catch a scent of the amazing, lemony coriander blasting out of the mortar as you grind. It is worth the tiny moment of your time and the little bit of muscle that is required, just to have this aromatherapy experience.

Grind in a mortar and pestle:

  • 1 teaspoon whole coriander seeds – Pow!

Put the ground seeds in a food processor and add:

  • 2 pounds of boneless chicken thighs
  • 1/2 or 1 dry cayenne pepper (LeFavour uses 2 or 3 habanero chilies but even 1 was too spicy for us)
  • 1/3 cup gluten free fish sauce – check the label
  • 1 Tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon – (grind some cinnamon stick in a mortar and pestle – such a sweet smell!)

Zap all these ingredients together in the food processor until smooth.  Shape 4 patties using wet hands.

This amount of mixture will yield four absolutely enormous burgers, each one almost 2 inches thick after baking.  I found it practical to make the four giant patties, put them on a parchment lined baking sheet and bake for 30 minutes at 350 degrees.  Check the interior temperature so it reaches 175 degrees in at least 2 places, then when the burgers are cooked through slice each one horizontally in half to yield 8 burgers.

LeFavour recommends serving the burgers on buns with fresh cilantro leaves (instead of lettuce) and a sambal mayonnaise, with a side of carrot and mung bean salad.

I used buns made from Pao de Quejo Brazilian Cheese bread dough (Chebe makes a gluten free mix that works well for these buns, each package yielding 4 buns that are 4-5 inches in diameter),  fresh cilantro, and a sauce made from equal parts of mayonnaise and gluten free Thai sweet chile sauce with a very small amount of gluten free chile paste with garlic.  Serve with a side of gluten free coleslaw.

LeFavour toasts the hamburger buns she uses, but instead we used the Pao de Quejo right out of the oven, split horizontally.

This is a delicious, juicy burger experience from a highly recommended cookbook – Poulet by Cree LeFavour!

Cookbooks, Fall, Lunch, Meat Dishes, Meat-eater, Product Reviews, Recipes, Spring, Summer, Winter baking powder, burger, chicken, gluten free, meatball

Sealed With A Quiche

0 · Dec 28, 2011 · Leave a Comment

Including a food trend prediction for 2012…

 

By Alice DeLuca

 

When first married, I received lots of advice on how to stay married which is of course so much more complicated than “getting” married. For example, Sally told me that both a happy marriage and a career had been possible for her because she created and froze 4 quiches at a time.  I immediately pictured 4 quiches in the deepfreeze, carefully labeled for rotation of the stock so as to avoid freezer-burn and waste. The quiches would keep.

 

Sally said she could just run home, pop a frozen quiche in the oven, and make a salad and – presto – dinner was on the table.  That was the clue to a happy marriage for a woman who began her career in the late 1960s and lived through the advent of non-stick cookware and the 1970s food processor revolution.  She soldiered on with frozen pie shells to make all things possible.[i] Sally’s husband enjoyed both a fabulous career and his hot meals without ever giving a thought to the benefits of compulsive quiche stockpiling. Sally did remain married and retained her career right through to retirement, so perhaps the quiche did the trick and the best wedding present for the new couple today would be a sturdy porcelain pie plate.

 

American quiche from the 1980s bears little resemblance to the quiches that graced the window of every charcuterie in Paris in the 1970s.  The French Quiche Lorraine was a tart made with poitrine fumée, diced in to tiny delicious fatty cubes, just a hint of smoke barely held in suspension by a creamy egg custard.  The total thickness of the quiche was just a matter of a few centimeters.  The crust was buttery and flaky.

 

American artisanal quiche of the 1970s and 80s was really more of a pie, and a close relative of the casserole.  Its deep-dish heart and soul was convenient sustenance with no hint of subtlety, yet it was delicious in its own right.  Almost anything that could be considered main-course fare was served up in a quiche. It seemed like every restaurant served quiche[ii] and salad, and there were whole restaurants in the West that were entirely devoted to pie of all types and served up quiche in quarters.  A quarter of a quiche was a serving.  Up until at least the 1990s, it was still possible to waltz in to a Frontier Pies in Wyoming and buy a hearty slab of quiche for a quick dinner.  Pioneer Pies was another such restaurant.  In the early 2000s these pie-themed restaurants fell on hard times, but now that we are hearing that “pie is the new cupcake” perhaps these wonderful pie restaurants will make a comeback?  They have a web presence again, although their menus show pie only as an afterthought, but we can perhaps hope and dream.

 

If you want to stock-pile frozen American downhome quiches as a hedge against late meetings and bad traffic, there is no better place to start looking for recipes than the cookbooks put out by local women’s groups during the height of the quiche rush[iii].  I use a deep dish 9-inch Pyrex pie plate, recalling however that as a marriage-saving device my friend used frozen pie shells.  (Why not compromise and stockpile your own frozen pie shells?)  The general rule that I follow is based on the Colorado Cache Cookbook:

 

For the custard that holds things together in the 9 inch Pyrex plate, beat together:

 

4 large chicken eggs

1 ½ cups of cream or other milk-based products

Seasoning such as salt and pepper, dried marjoram, fresh parsley, chives, a grating of nutmeg etc.

 

The flavoring and savory ingredients are up to the artisan.  As a thoroughly mundane but delicious example of the filling, you could prepare the following ingredients and sprinkle them evenly in to an unbaked gluten-free pastry shell.

 

Hickory-smoked bacon fried until crisp (omit for vegetarian)

Spanish onions fried in butter until golden

½ pound of Gruyere or other hard cheese loitering in the refrigerator, coarsely grated to yield 2 cups

 

Pour the beaten custard over all of these and bake at 400 degrees F for 40 minutes, more or less, until a knife inserted in the center comes out barely clean.  Serve warm.  Or, freeze for later to save your marriage.

 

Other savory filling choices might be spinach and feta, ratatouille, wild mushroom with thyme (vegetarian), duck and preserved lemon (for meat-eaters), boneless Buffalo wings and gluten free blue cheese (for meat-eaters), five onion varieties (onion, garlic, shallot, leek, and scallion).  The choices for savory fillings are certainly not limited to the tastes of the 1970s.  Latin American, Cambodian, Thai, what sorts of quiche innovations await us now?

 

An American quiche renaissance is predicted – you heard it here first – and this will come as a great relief to the increasing number of people keeping “home flocks” of hens and consequently holding a surplus of eggs.  The future of so many fledgling marriages and careers could depend upon a happy wedding of eggs and cheese.

 


[i] “Food Timeline: History Notes-pie & Pastry.” Food Timeline: Food History & Vintage Recipes. Web. 28 Dec. 2011. <http://www.foodtimeline.org/foodpies.html>.

David, Elizabeth, and Juliet Renny. French Provincial Cooking. Harmondsworth: Penguin, 1984. Print.

[ii] Kalter, Suzy. “Jaye Tishman’s Business Is Serving Quiche to the Stars, and That’s Not Just Pie in the Sky: People.com.” People.com: The #1 Celebrity Site for Breaking News, Celebrity Pictures and Star Style. 30 Nov. 1981. Web. 28 Dec. 2011. http://www.people.com/people/archive/article/0,,20080809,00.html.

“When it comes to quiche, John Travolta prefers chicken-and-corn, Barbra Streisand orders broccoli-and-mushroom and Suzanne Pleshette likes Roquefort. So confides Jaye Tishman, 43, proprietor-chef of Ms. Tish’s Quiche Co. in Los Angeles, whose clientele reads like the Bel Air phone book. Her egg-and-cheese pies, which come in more than 100 varieties (from apple to zucchini), have themselves become celebrities of a sort. “Ms. Tish’s quiche boggles the senses,” raves food critic Merrill Shindler of the Los Angeles Herald Examiner. “It’s as close to perfect as I could want.”…”

[iii] Colorado Cache Cookbook. Denver, CO: Junior League of Denver, 1978. Print.

Gillies, Linda, Anita Muller, and Pamela Patterson. A Culinary Collection; Recipes from Members of the Board of Trustees and Staff of the Metropolitan Museum of Art. New York: Metropolitan Museum of Art, 1973. Print. (including a recipe for lettuce and bacon quiche)

Quiche – gluten free!

Fall, Lunch, Meat-eater, Pie, Recipes, Summer, Vegetarian, Winter cheese, gluten free, meat, quiche, vegetarian

Spicy Sticky Cherry Blueberry Sauce for Ribs

1 · Jun 27, 2011 · 1 Comment

This nicely balanced 100% gluten free spicy, sweet and sour sauce from gfzing.com will go perfectly with barbecued ribs.

The ingredients are ideal for late June and early July:

First, in a non-stick pan, caramelize

  • 1/4 cup sugar
  • 1 teaspoon vegetable oil
  • 1/3 teaspoon salt

To caramelize, cook the mixture over low heat, stirring all the while, until the sugar clumps together in little lumps and then gradually melts in to a brown pool.

Add:

  • 1 clove garlic, peeled and minced
  • 1 dried cayenne pepper, chopped (about 1/2 teaspoon red pepper flakes)

Cook for just a few seconds, then

Carefully deglaze the pan with

  • 6 TB high-quality red wine vinegar (homemade is best)

There may be some spattering when you add the vinegar, so step back a bit and use a long-handled spoon to stir!

Stir constantly and when the sugar mass is nearly dissolved, add

  • 1 cup halved, pitted fresh bing cherries
  • 1/2 cup whole fresh blueberries

Cherry Blueberry Sauce plus fruit gfzing dot com

Raise the heat to medium and cook to thicken a bit, about 4 minutes.

Last, refresh the sauce with

  • 2 cloves of garlic, peeled and minced

Stir briefly and set aside.

Serve with barbecued ribs, duck or chicken.  In the winter, serve a similar sauce, using other fruits in season, for a roast dinner.

Condiments and Sauces, Fall, Meat Dishes, Meat-eater, Recipes, Spring, Summer, Uncategorized, Winter fruit, GF, meat, ribs, sauce

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