Gorgonzola Spread with Red Pepper Dippers

Who needs crackers when you have red peppers? Sweet with a spicy kick, this spread is a crowd-pleaser. You can make it ahead, but be sure to cut the peppers right before serving.

Yields 2 cups

Ingredients

6 ounces gorgonzola cheese, at room temperature

4 ounces mayonnaise

4 ounces cream cheese, at room temperature

2 ounces roasted red peppers (jarred is fine)

2 teaspoons fresh chopped herbs (such as oregano, basil, and chives)

Salt, black pepper, and Tabasco sauce to taste

4 sweet red bell peppers

  1. Put all but the raw red peppers into the food processor and blend until smooth. Scrape into a serving bowl.

  2. Wash, core, and seed the red bell peppers, and then cut into chunks (these will be your “dippers”). Place the red pepper spoons around the dip.

Party Down, Pepper Style!

Many of the party appetizers in this chapter are less fattening than plain old cheese and crackers. They are definitely not ho-hum, and many are full of healthful vitamins, minerals, and phytochemicals. Bright red and yellow peppers are an excellent source of vitamin C.

Peppery Beef-Stuffed Mushrooms

This versatile recipe works equally well as a comforting midweek dinner paired with a bowl of soup or a first course at a fancy dinner party. Either way, you’ll get rave reviews.

Serves 4

Ingredients

6 ounces lean ground beef

1 egg

2 tablespoons chili sauce

1 teaspoon minced fresh garlic

12 cup chopped red onion

1 inch fresh gingerroot, peeled and minced

18 teaspoon ground cinnamon

12 teaspoon dried red pepper flakes, or to taste

12 teaspoon freshly ground black pepper

Salt to taste

8 very large fresh mushrooms

Water or white wine (enough to cover bottom of pan)

8 teaspoons freshly grated Parmesan cheese for topping

14 cup pine nuts, for topping

  1. To make the filling, place the beef, egg, chili, garlic, onion, spices, and salt in the food processor and mix thoroughly.

  2. Carefully remove the stems from the mushrooms and pack them with the filling.

  3. Preheat the oven to 325°F. Place the mushrooms in a baking pan and add enough water or white wine to cover the bottom of the pan.

  4. Sprinkle with cheese and pine nuts. Bake for 35 minutes.

A Fungus Among Us

Today, you can get really excellent commercially grown exotic mushrooms. Mushrooms can be called wild only if gathered in the wild. Try baby bellas, which are small portobello mushrooms. Shiitakes are very fine in flavor, and oyster mushrooms are delicious. If you have no budgetary constraints, buy morels or chanterelles.

Party Time Curry Chicken Wings

You can easily double this recipe if you’re expecting a really large crowd. These are so lip-smacking good, your guests won’t even notice that they aren’t fried!

Serves 4-8

Ingredients

4 pounds chicken wings, split at the joint, tips removed

1 tablespoon curry powder, or to taste

1 tablespoon onion powder

1 tablespoon garlic powder

14 teaspoon cinnamon

2 teaspoons dark brown sugar

14 cup freshly squeezed lime juice

14 cup olive oil

1 teaspoon salt

Ground black pepper to taste

  1. Rinse the wings and set them on paper towels to dry.

  2. In a large bowl, mix the rest of the ingredients together. Coat the chicken with the curry mixture, cover, and refrigerate for 1 hour.

  3. Grill over medium-hot coals or broil at 350°F for 20 minutes, turning every few minutes, or until well browned.

Stuffed Peppercorn Celery

Make sure the celery you use is free of blemishes and crispy fresh. This takes mere minutes to pull together, so it’s a great option for a last-minute gathering.

Makes 112 cups

Ingredients

1 bunch celery, washed and cut into 2-inch lengths

34 cup sour cream

12 cup crumbled Gorgonzola cheese

1 tablespoon lemon juice

1 tablespoon chopped onion

1 teaspoon celery salt

1 teaspoon Tabasco or other hot pepper sauce

2 tablespoons green peppercorns, in brine

  1. Arrange the celery on a platter, cover, and refrigerate.

  2. Mix the rest of the ingredients together. Stuff the celery and serve. You can put this together two or three hours in advance.

  3. Garnish with chopped chives, small shrimp, pieces of roasted red pepper, halved black olives, and/or herbs such as parsley, chives, or oregano.

Spicy Hot Dogs

Wontons and hot dogs? You betcha! Turn regular hot dogs into a fun, gluten-free party snack with this original recipe.

Serves 6-8

Ingredients

3 hot dogs, grilled, broiled, or boiled

2 teaspoons Dijon mustard

2 teaspoons chopped onion

2 teaspoons green or red relish

One container of wonton wrappers

  1. Prepare a cookie sheet with nonstick spray. Preheat the oven to 350°F.

  2. Mix the hot dogs, mustard, onion, and relish in a food processor.

  3. Spread a teaspoon of the mixture on one quarter of each wrapper and fold in half, then in quarters.

  4. Bake for about 10 minutes, until hot. Serve with football, soccer, or baseball, and plenty of mustard on the side.

Italian Eggplant Roll-Ups

A perfect passed hors d’oeuvres, these require some prep work, but assemble in a snap. If you’re proficient using a mandolin the task is made easier, but you can also use a knife to slice the eggplant.

Makes 10-15 rolls

Ingredients

1 medium eggplant (about 1 pound), peeled

Salt

12 cup olive oil

12 cup rice flour

1 cup ricotta cheese

14 cup Sicilian olives, pitted and chopped

14 cup Parmesan cheese

  1. Cut the eggplant in very thin (12-inch) slices with a mandolin. Salt the slices and stack them on a plate; let sit under a weight for 12 hour to let the brown juices out.

  2. Pat the eggplant slices dry with paper towels.

  3. Heat the oil to 300°F. Dip the slices in flour and fry until almost crisp, about 2 minutes per side.

  4. Drain the slices and then place a spoonful of the cheese and some chopped olive on the end of each slice. Roll and secure with a toothpick.

  5. Heat oven to 300°F. Sprinkle the rolls with Parmesan cheese and bake for eight minutes. Serve warm.

That’s a Wrap!

Eggplant can be sliced thinly lengthwise or crosswise and then fried, broiled, or baked. Salting and stacking eggplant slices under a weight will drain off the bitterness that some seem to harbor. Be sure to use a plate with steep sides or a soup bowl under the eggplant — some give off a lot of juice when salted.

Your Basic Pancakes

Just because you follow a gluten-free diet doesn’t mean you have to give up pancakes! For a lighter pancake, separate the eggs and beat the whites stiffly.

Makes 16 pancakes

Ingredients

12 cup milk

2 eggs

112 tablespoons butter, melted

1 tablespoon baking powder

1 cup rice flour (or substitute corn, chickpea, or tapioca flour)

Extra butter for frying pancakes

  1. In the bowl of a food processor, whirl all of the liquid ingredients. Slowly add the baking powder and flour.

  2. Heat griddle pan or large frying pan to medium. Drop a teaspoon of butter on it and when the butter sizzles, start pouring on the batter to about 2 inches in diameter.

  3. When bubbles come to the top, turn the pancakes and continue to fry until golden brown. Place on a plate in a warm oven to keep warm while you make the others.

Chestnut Fritters

Chestnut flour lends the distinctly nutty flavor to this sweet Italian treat. If you can’t find it at your market, turn to the internet — several online sources carry it.

Serves 4

Ingredients

2 eggs

12 cup sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1 cup ricotta

12 cup chestnut flour

12 cup rice flour

Vegetable oil for frying

Powdered sugar to dust fritters

  1. Beat the eggs and sugar until thick. Slowly add the rest of the ingredients except the vegetable oil and the powdered sugar. Cover the bowl and let stand for 1 hour.

  2. Heat 2 inches of oil over medium-high heat to 375°F. Drop the fritters by tablespoonfuls into the oil. Do not overfill the pot. Fry for about 2 minutes, turning as they brown.

  3. Drain on brown paper or paper towels and dust with powdered sugar.

Egg and Cheese Tomatoes

A way healthier — and tastier — version of a traditional egg sandwich, this makes a hearty brunch dish perfect for the late summer when tomatoes are in season. Save the seeds and pulp to use later in soup stock.

Serves 4

Ingredients

8 medium tomatoes

2 cloves garlic, minced or put through a garlic press

4 tablespoons butter

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon cumin powder

8 eggs

12 cup grated Monterey jack or Cheddar cheese

8 teaspoons gluten-free cornbread crumbs

  1. Cut the tops off the tomatoes, core, and using a melon baller, scoop out seeds and pulp. Place the tomatoes on a baking sheet covered with parchment paper or sprayed with nonstick spray. Mix the spices and oregano together, using 12 on the insides of the tomatoes, saving the rest for topping.

  2. Preheat the oven to 350°F.

  3. Sauté the garlic in the butter. While it’s cooking, mix together the salt, black pepper, cayenne pepper, oregano, and cumin in a small bowl.

  4. Rub the insides of the tomatoes with the spice mixture, saving a bit aside for the eggs. Spoon the butter and garlic mixture into the tomatoes. Sprinkle with 12 of the remaining spice mixture.

  5. Break an egg into each tomato. Sprinkle with the rest of the spice mixture. Loosely spoon the cheese over the eggs, then sprinkle 1 teaspoon cornbread crumbs over each tomato. Bake for 20 minutes. The tomatoes should still be firm, the eggs soft, the cheese melted, and the bread crumbs browned.

Careful with that Tomato, It’s an Heirloom!

There are good tomatoes in the supermarket and good tomatoes in cans, but the best tomatoes are homegrown. Recently there has been a trend toward growing ancient varieties of tomato. These “heirlooms,” as they are called, have more flavor, sweetness paired with acid, then ordinary tomatoes do. You can buy the seeds and grow them yourself, and some green markets have them too.

Beef Stroganoff

Savor the complex mingling of earthy flavors in this rich and decadent dish, and enjoy over 100 percent buckwheat noodles in lieu of gluten-rich egg noodles.

Serves 6

Ingredients

2 tablespoons olive oil

4 shallots, peeled and chopped

8 ounces tiny button mushrooms, brushed clean, stems removed

2 garlic cloves, minced

2 tablespoons tapioca flour plus 14 cup for coating the meat

1 teaspoon dried mustard

Salt and pepper to taste

112 cups beef broth, warmed

1 cup dry red wine

1 teaspoon Worcestershire sauce

2 pounds filets mignons, cut into bite-sized cubes

2 tablespoons unsalted butter

2 tablespoons snipped fresh dill weed

1 cup sour cream or crème fraîche

  1. In a large sauté pan, heat the oil over medium heat and add the shallots, mushrooms, and garlic. Cook for 5 minutes to soften. Add the flour, mustard, and salt and pepper, stirring to blend.

  2. Mix in the warmed beef broth, cook, and stir to thicken. Stir in the wine and Worcestershire sauce and bring to a boil. Turn off the heat.

  3. On a large piece of waxed paper, roll the beef in flour. Heat the unsalted butter in a separate pan. Sear the beef in the butter. Spoon the beef into the mushroom sauce, add the dill weed, and stir to blend. Simmer for 10 to 15 minutes; the beef should be medium-rare.

  4. Just before serving, add the sour cream. Spoon over a bed of wild rice or serve with potato pancakes on the side.

Tuscany Casserole

Delicious piping hot out of the oven, this rustic one-pot meal tastes even better as leftovers the next day when the smoky flavor of the bacon marries with the vegetables and beans.

Serves 4-6

Ingredients

4 slices bacon

14 cup olive oil

4 cloves garlic, chopped coarsely

1 medium onion, peeled and chopped coarsely

12 fresh fennel bulb, coarsely chopped

1 tablespoon rice flour

2 cans white beans, drained and rinsed

16 ounces tomatoes, chopped (canned is fine)

1 medium zucchini, chopped

1 tablespoon chopped fresh basil

1 teaspoon dried oregano

12 cup fresh Italian parsley, rinsed and chopped

1 teaspoon dried red pepper flakes, or to taste

1 teaspoon salt, or to taste

12 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter, cut into small pieces

  1. Fry the bacon until almost crisp. Place on paper towels to drain. Remove all but 1 teaspoon of bacon fat from frying pan. Add the oil, garlic, onion, and fennel. Sauté over low heat for 10 minutes, or until softened but not browned.

  2. Preheat oven to 350°F. Blend the flour into the mixture and cook for 3 minutes, blending well.

  3. Add the beans, tomatoes, and zucchini. Mix well and pour into a casserole dish. Add the herbs, red pepper flakes, and salt. Stirring, mix in the reserved chopped bacon.

  4. Sprinkle Parmesan cheese and butter over the top and bake for 25 minutes, or until the cheese is lightly browned.

What’s Your Favorite Legume?

There are more varieties of legumes than it’s possible to list here. They are delicious and loaded with protein, vitamins, minerals, and fiber. If a culture, or a household, needs to stretch its food supply, beans are the answer. They come in red and pink, green and orange, black and white, speckled or solid. Some have black eyes and others look like cranberries. Beans — legumes — are available in many sizes and shapes, from tiny peas to big kidneys.

Moroccan Lamb Casserole

While you may be tempted to omit them, make sure you include the coriander, raisins, apricots, and mint into this dish for an authentic taste of North African cuisine.

Serves 4

Ingredients

2 large eggplants, peeled and cut vertically into long, thin slices

Table salt

1 red onion, peeled and diced

4 cloves garlic, peeled and minced

14 cup olive oil, more for sautéing

114 pounds very lean ground lamb

14 teaspoon cinnamon

12 teaspoon ground coriander seeds

Juice of 1 lemon

12 cup golden raisins (sultanas)

12 cup dried apricots, chopped

1 cup crushed tomatoes, with their juice

10 fresh mint leaves, torn into small pieces

Salt and pepper to taste

Hot paprika or cayenne to taste

  1. Slice the eggplant and stack it with plenty of salt between the layers. Let it rest while you prepare the filling.

  2. Sauté the onion and garlic in a tablespoon of olive oil. Add the lamb when the vegetables are soft.

  3. Add the rest of the ingredients and cook, stirring until well blended. The apricots will absorb much of the liquid. If still very watery, sprinkle with a teaspoon of cornstarch. Cover and simmer for 15 minutes.

  4. Preheat oven to 350°F.

  5. Drain any liquid from the eggplant and place one layer in a well-oiled 11" × 13" baking dish. Add some of the lamb mixture, distributing carefully. Keep making layers until you have one final layer of eggplant. Sprinkle with extra oil and bake for 45 minutes. Serve in wedges. The traditional accompaniment is rice.

Eggplant of Many Colors

Eggplants come in a number of sizes, shapes, and colors — they taste pretty much the same. The larger ones may have bitter seeds, and an old method of sweetening them up is to peel and cut them paper-thin, salt the slices on each side, and stack them on a plate, under a weight. Then, a lot of brown juice comes out, and the slices are sweet.

Fried Chicken

Many alehouses are now brewing up batches of gluten-free buckwheat beer, an ingredient called for in this ultimate comfort food recipe. (Buy a six-pack so you can enjoy some with your meal as well!)

Serves 4

Ingredients

1 chicken, cut into 8 pieces (drumsticks, thighs, breasts, and wings)

1 cup buttermilk

112 cups corn flour

1 teaspoon salt (or to taste)

1 teaspoon black pepper (or to taste)

1 teaspoon baking powder

1 egg, beaten

12 cup gluten-free, buckwheat beer

112 cups cornmeal

Vegetable oil for frying

  1. Rinse the chicken pieces and dry on paper towels, then place in a resealable plastic bag with the buttermilk and marinate for 2 to 3 hours.

  2. In a large paper bag, mix together the corn flour, salt, pepper, and baking powder. Add the chicken pieces to the corn flour mixture one at a time, then close the bag and shake until the chicken is well coated.

  3. Whisk the egg and beer together. Spread the cornmeal on a large piece of waxed paper. Dip the chicken in the beaten egg/beer mixture. Then roll in the cornmeal, pressing it all together.

  4. Bring 1 inch of oil to 365°F in a fryer, or 12 inch of oil in a frying pan. Fry the chicken for 20 to 25 minutes; turn every 4 or 5 minutes. Watch the chicken carefully to make sure that it doesn’t burn.

Try Frying with Corn Flour

When you use corn flour or cornmeal for frying, you can mix it with either rice flour or potato flour for good results. For a light, tempura-like crust, try cornstarch mixed with water and egg as a coating. Gluten-free cooking does require a whole new chemistry.

Turkey Meatloaf

Serve alongside warm, garlicky mashed potatoes and steamed broccoli drizzled with a simple lemon vinaigrette. If you have time, make a double batch and freeze one to enjoy on a night you don’t feel up to cooking.

Serves 4-6

Ingredients

1 pound mixed ground turkey

1 cup ground popcorn or gluten-free cornbread crumbs

23 cup milk

14 cup chili sauce

3 eggs

1 teaspoon thyme

12 cup chopped onion

Salt and pepper to taste

14 teaspoon nutmeg

2 strips bacon

  1. Preheat oven to 350°F.

  2. Put all but the bacon into your food processor and whirl until well blended.

  3. Pour into a 9" × 5" bread pan and put that pan into a much larger one (such as an 11" × 13" pan). Place in the oven and add boiling water to the larger pan. Cut the bacon in halves and arrange across the top of the loaf. Bake for 1 hour.

  4. Serve with mashed potatoes. For a more grown-up flavor, add 2 ounces of brandy.

Mexican Chicken with Tomatillos

Tomatillos have a piquant flavor that’s entirely unique to them, and they come wrapped in a delicate brown husk. If you’ve never tried them, this recipe gives you ample opportunity!

Serves 4-6

Ingredients

12 cup corn flour

Salt and pepper to taste

1 312-pound chicken, cut in serving-sized pieces, rinsed and dried on paper towels

12 cup corn oil

4 cloves garlic, peeled and cut into thick slices

1 large red onion, chopped coarsely

4 tomatillos, peeled and chopped

1 hot pepper such as serrano or poblano, cored, seeded, and chopped

1 sweet red pepper, cored, seeded, and chopped

10 mushrooms, chopped

112 cups chopped tomatoes (canned are fine)

1 cup dry red wine

1 lemon, thinly sliced, seeded

12 teaspoon cinnamon

1 cup short-grained rice

2 cups chicken broth

12 cup flat-leaf parsley or cilantro, chopped

3 cups cooked white rice

  1. Mix the corn flour, salt, and pepper on a sheet of waxed paper. Dredge the chicken in it.

  2. Heat the oil and brown the chicken in a large pan or Dutch oven. Remove the chicken from the pan.

  3. Add the garlic, onion, tomatillos, hot pepper, sweet pepper, and mushrooms. Sauté until soft, about 10 minutes.

  4. Add the mushrooms, tomatoes, wine, lemon, and cinnamon. Mix well.

  5. Return the chicken to the pan, add short-grained rice and broth. Cover and simmer for 45 minutes. Just before serving, add the parsley or cilantro. Serve with rice.

Tex-Mex

Mexican cooking is well seasoned, with layers of flavors coming from herbs, aromatic vegetables, and, yes, some spices. It’s the Texas influence and the American passion for burning up the taste buds that has given Mexican cooking a reputation for being overly spiced.

Spicy Beef and Spinach

This Asian-inspired dish serves up just as beautifully over a bed of fresh spinach as it does a plate of noodles. If you opt for the latter, go for rice noodles, as they are gluten-free.

Serves 4

Ingredients

2 cloves garlic, minced

2 tablespoons sugar

12 teaspoon salt, or to taste

1 teaspoon red pepper flakes, or to taste

2 tablespoons canola oil

112 pounds filet mignon, trimmed and cut into 12-inch slices

14 cup dry white wine

14 cup white wine vinegar

2 teaspoons sugar

2 tablespoons fish sauce

2 tablespoons canola or peanut oil

4 cups fresh baby spinach, rinsed, spun dry, stems removed

1 tablespoon butter

For garnish:

Soy sauce, chopped scallions, and lemon and lime slices

  1. In a large bowl or glass baking dish, mix together the garlic, 2 tablespoons sugar, salt, pepper flakes, and 2 tablespoons oil. Add the slices of filet mignon, turning to coat. Cover and refrigerate for 2 hours.

  2. Mix together the wine, vinegar, 2 teaspoons sugar, and fish sauce; set aside. Heat a nonstick pan over very high heat and add 2 tablespoons oil. Quickly sauté the filets until browned on both sides, about 2 minutes per side. Arrange the meat over a bed of spinach.

  3. Add the wine mixture and butter to the pan and deglaze, reducing quickly. Pour over the spinach and meat. Serve with soy sauce and chopped scallions on the side and slices of lemon or lime.

Make My Fish Saucy!

Fish sauce, available at Asian markets, is an important ingredient in Southeast Asian, Chinese, and Indonesian cuisines.

Hearty Lamb Stew

Here’s a perfect recipe for a chilly Sunday afternoon. It cooks low and slow on the stovetop and in the end you get a rich, savory stew. Easy and delicious!

Serves 6

Ingredients

14 cup olive oil

2 pounds lamb stew meat

12 cup potato flour

Salt and pepper to taste

2 slices bacon, chopped

4 cloves garlic

2 large onions

2 carrots, peeled and chopped

2 bay leaves

2 cups chicken broth

1 cup dry white wine

12 bunch parsley

2 tablespoons dried rosemary

Juice and zest of 12 lemon

2 teaspoons Worcestershire sauce

1 1-pound bag great northern beans, soaked overnight and then simmered for 5 hours, or 3 13-ounce cans white beans, drained

  1. Heat the olive oil in a big, heavy-bottomed stew pot. Dredge the meat with flour, salt, and pepper. Brown the meat, including the bacon. Add the garlic, onions, carrots, and bay leaves.

  2. When the vegetables are soft, add the broth, wine, and herbs. Stir in the lemon juice and zest and the Worcestershire sauce.

  3. Cover and cook for 3 hours. Pour off the broth and put in the freezer to bring the fat to the top. When the meat is cool enough to handle, remove from the bones.

  4. Return the meat and broth to the pot. If too thin, mix 2 tablespoons of cornstarch with 3 tablespoons water and add. Bring to a boil.

  5. Stir in the beans. Cover and cook at a simmer for 20 minutes.

Cranberry-Apricot Pork Tenderloin

The flavors of Fall meld in this seasonally inspired dish. Many farms now offer organic meat for sale; if possible, opt for that when purchasing your tenderloin. (Your taste buds will thank you!)

Serves 4-6

Ingredients

6 dried apricots, chopped

12 cup dried cranberries

14 cup white raisins (sultanas)

1 cup warm water

Juice of 12 lemon

2 pork tenderloins, about 34 pound each

Worcestershire sauce

1 cup cornmeal

1 teaspoon salt

Freshly ground black pepper to taste

12 cup olive oil

  1. Put the dried fruit in a bowl with the warm water and lemon juice. Let stand until most of the water is absorbed.

  2. Preheat oven to 350°F.

  3. Make a tunnel through each tenderloin using a fat knitting needle or the handle of a blunt knife. Stuff the fruit into the tunnels.

  4. Sprinkle both roasts with Worcestershire. Make a paste with the cornmeal, salt, pepper, and olive oil. Spread it on the pork. Roast for 30 minutes. The crust should be golden brown and the pork pink.

Your New Favorite Meatloaf

One simple swap — cornbread crumbs in place of traditional breadcrumbs — and you’ve got the quintessential classic. Slather in gravy and enjoy every mouthwatering bite.

Serves 6-8

Ingredients

112 pounds ground beef, either chuck or sirloin

12 cup chili sauce

12 cup milk

3 eggs

1 cup gluten-free cornbread crumbs

Salt and pepper to taste

2 garlic cloves, minced

1 small onion, minced

1 teaspoon dried rosemary, crumbled

2 teaspoons steak sauce

12 teaspoon nutmeg

  1. Preheat oven to 350°F degrees.

  2. In the large bowl of a food processor, whirl all ingredients together.

  3. Treat a 9" × 5" bread pan with nonstick spray. Pour in the meatloaf mixture.

  4. Place a roasting pan in the middle of the oven. Add 1 inch of water. Place the bread pan with the meatloaf in the water. Bake for 1 hour and 20 minutes. For an extra touch, drape 2 slices of bacon over the top of the meatloaf.

A Steaming Water Bath

Baking your meat loaf in a hot water bath enables it to stay juicy. Processing the ingredients makes a much smoother meatloaf than the coarse stuff that you have to chew for a long time. The water bath is called a bain-marie, and it keeps baked foods soft, creamy, and moist.

Maryland Crab Cakes

For these to truly taste of Maryland, add a few generous dashes of classic Old Bay Seasoning to your mixture. Its original name? “Delicious Brand Shrimp and Crab Seasoning.”

Makes 8 crab cakes

Ingredients

12 cup mayonnaise

2 eggs

1 teaspoon Dijon-style mustard

1 teaspoon Worcestershire sauce

Salt and 1 teaspoon red pepper flakes, or to taste

1 tablespoon fresh lemon juice

1 cup gluten-free cornbread crumbs, divided

114 pounds lump blue crabmeat

Oil for frying

Lemon wedges to garnish

  1. In a large bowl, mix the mayonnaise, eggs, mustard, Worcestershire sauce, salt, pepper flakes, and lemon juice. Stir until well mixed.

  2. Add half the cornbread crumbs and gently toss in the crabmeat. Form 8 cakes and coat with more cornbread crumbs.

  3. Over medium heat, bring the oil to 300°F. Fry the cakes, turning after five minutes, until golden brown. Serve with lemon wedges.

Toppings

Some cooks add finely chopped onion to their crab cake mixture. Others use chives. You can also add finely chopped parsley. Some like their crab cakes with tartar sauce, others with cocktail sauce.

Beer-Battered Shrimp

In this recipe, a rich batter combines with shrimp marinated in rum and soy sauce. The result is a shrimp dish that blows the others out of the water.

Serves 4

Ingredients

12 cup corn flour

14 teaspoon salt

1 tablespoon butter, melted

1 whole egg

12 cup flat buckwheat beer

1 egg white, beaten stiff

114 pounds shrimp, peeled and deveined

14 cup golden rum

2 tablespoons soy sauce

Light oil such as canola, for frying

  1. Make the batter in advance by mixing together the first five ingredients. Let stand for an hour.

  2. Marinate the cleaned shrimp in rum and soy sauce for 20 minutes, covered, in the refrigerator.

  3. Bring the oil for frying to 375°F. Add the final egg white to the batter. Dip the shrimp in the batter a few times to coat. Gently lower a few shrimp at a time into the oil. Fry for about 4 minutes, or until well browned. Drain on paper towels and serve.

Poached Monkfish

Monkfish goes by lots of different names: goosefish, anglerfish, bellyfish, frogfish, and sea-devil. If you can’t find it, you can substitute with mahi mahi or red snapper.

Serves 4

Ingredients

112 pounds monkfish, cut in 4 serving pieces

12 cup potato flour

2 tablespoons olive oil

14 cup dry white wine

14 cup chicken broth

1 tablespoon butter

2 tablespoons capers

Salt and pepper to taste

Paprika and lemon wedges for garnish

  1. Dredge the fish in flour, then sauté over medium heat in olive oil. Turn after 4 minutes.

  2. Add the wine, broth, butter and capers. Simmer (poach) for about 8 minutes, or until the fish is cooked through. Place fish on a warm plate, reduce sauce to 12 and pour over fish.

  3. Sprinkle with salt, pepper, and paprika. Serve with lemon wedges.

Monkfish: As Good as Lobster?

Oddly enough, monkfish was once considered a throwaway fish! It has a slightly hooded flange around its head, like a monk’s cowl. It is delicious poached, broiled, or baked. It loves various sauces. The only thing to remember is not to overcook it. Monkfish, when poached in clam juice, water, or white wine, puffs, growing lighter and fluffier. Then all you have to do is add lemon and butter, and it’s very much like lobster.

Mussels Mariniere

Here’s a rustic dish to serve at a brunch or dinner party. Celery tops add a flavor that you really can’t substitute, so try to stop by the farmer’s market for a fresh bunch!

Serves 4

Ingredients

12 cup finely chopped onion

2 tablespoons butter

2 tablespoons cornstarch

1 cup dry white wine

12 cup celery tops, chopped

3 to 4 pounds mussels, scrubbed and tapped

1 cup heavy cream

Salt and pepper to taste

Juice of 12 a lemon

12 cup fresh Italian flat-leaf parsley, rinsed and chopped

  1. Sauté the onion in the butter until soft. Work in the cornstarch. Whisk in the white wine and add the celery tops. Mix and bring to a boil.

  2. Pour in the prepared mussels. Cover and continue to boil. After two minutes, stir to bring the bottom ones up.

  3. Have a large serving bowl on the side of the pot. Remove mussels as they open.

  4. When all of the mussels are open and removed from the pot, reduce heat and add the cream. Heat but do not boil. Add salt and pepper to taste.

  5. Pour over the mussels; sprinkle with lemon juice and parsley. Serve in warm bowls with a big bowl for the shells.

Check Out Your Mussels

You must be sure that your mussels are alive. This means they are shut tightly and when you tap two together, you get a sharp click, not a hollow thump. Often, they will be slightly open but close when tapped — that’s fine. Just don’t use any that are cracked, open, or hollow-sounding. The same is true for clams. Always scrub clams and mussels with a stiff brush under cold running water.

Spicy Vegetarian Stuffed Peppers

Make a double batch and freeze what you don’t serve for a quick dinner another night. Loaded with flavor, these are a complete meal in and of themselves!

Serves 4

Ingredients

4 large garlic cloves, minced

1 large onion, minced

14 cup olive oil

1 tablespoon Asian sesame oil

1 pound veggie burgers

Salt and pepper to taste

4 large green or red bell peppers

  1. Sauté the garlic and onion in the olive and sesame oil until soft. Add the veggie burgers, breaking up with a wooden spoon. Add salt and pepper.

  2. Preheat oven to 350°F.

  3. Cut the peppers in half lengthwise and scoop out seeds and cores. Fill with the burger mixture. Place on a baking sheet that you have prepared with nonstick spray.

  4. Bake for 25 minutes. Serve hot.

Moisten Up Your Veggie Burgers

You can do several things to keep veggie burgers moist. Mixing a bit of chopped fresh tomato into the mix is one option. Another is to add olive oil, milk, or cream before grilling. A bit of cooked, mashed potatoes also adds bulk and moisture. Add about a tablespoon of tomato, oil, milk, or mashed potato per burger.

Quinoa-Stuffed Mushrooms

Quinoa cooks quickly and gives you a bit of variety when you’re tired of rice. Be sure to rinse the quinoa before cooking to remove the naturally occurring saponins that cover the grain. Otherwise, it might taste bitter and could cause stomach upset.

Serves 4

Ingredients

4 Portobello mushrooms, about 4 to 5 inches in diameter, stemmed and brushed off

16 cherry tomatoes, cut in half

14 cup olive oil

1 tablespoon minced garlic

2 cups cooked quinoa

14 cup walnuts, finely chopped (almonds or pecans are fine)

4 tablespoons butter or margarine, melted

1 teaspoon turmeric

Salt and red pepper flakes to taste

14 cup capers (optional)

14 cup golden raisins (optional)

1 teaspoon lemon zest (optional)

  1. Preheat the oven to 350°F. Place the mushrooms on a well-greased baking pan.

  2. Sprinkle the tomatoes with oil and garlic. Roast them in oven for 20 minutes or until soft.

  3. Mix the roasted tomatoes with the cooked quinoa, nuts, butter or margarine, and seasonings. Add optional ingredients if desired. Spoon into the mushrooms.

  4. Bake the mushrooms for 30 minutes or until very hot and soft.

It’s a Bird, It’s a Grain, It’s a Superfood!

Rich, nutrient-filled quinoa is considered a “supergrain” though it is not really a grain but the starchy seed of a plant related to spinach. The protein in quinoa is more complete than that of other grains, and contains the amino acid lysine, as does buckwheat and amaranth. The quality of quinoa’s protein is equivalent to that of milk.

Baked Eggs

This simple dish comes together in minutes, so is a perfect choice for when you want something satisfying but can’t spend hours in the kitchen. Serve for dinner if the mood strikes!

Serves 4

Ingredients

112 cups gluten-free cornbread crumbs

3 (10-ounce) packages frozen spinach, thawed, moisture squeezed out

2 tablespoons butter or margarine, melted

12 cup shredded Swiss cheese

12 teaspoon nutmeg

Salt and pepper to taste

1 cup heavy cream

8 eggs

  1. Preheat oven to 325°F. Prepare a 10" × 10" glass baking dish or gratin pan with nonstick spray. Sprinkle it with cornbread crumbs.

  2. Mix the spinach, butter, cheese, nutmeg, and salt and pepper together. Stir in the heavy cream. Spread the spinach-cheese mixture in the bottom of the prepared pan.

  3. Using the back of a tablespoon, make 8 depressions in the spinach mixture. Nest the raw eggs in their holes. Bake for 20 minutes or until the eggs are firm but not hard.

Macadamia Tofu and Veggies

If your pantry doesn’t have a lot of Chinese staples, such as many of the ingredients listed here, a quick trip to an Asian market will fix that — and for short money!

Serves 4

Ingredients

1 tablespoon sesame seed oil

3 tablespoons peanut or other vegetable oil

1 bunch scallions, chopped

1-inch piece gingerroot, peeled and minced

23 pound sugar snap peas, ends trimmed

2 cups mung bean sprouts

2 cups shredded Chinese cabbage

12 orange, juice and rind, pulsed in the food processor

1 teaspoon Chinese five-spice powder

1 teaspoon Chinese mustard or Japanese wasabi, or to taste

14 cup sake or dry white wine

14 cup light soy sauce

1 pound satin tofu, cubed

  1. Heat the oils in a wok. Add the scallions and ginger. Lightly mix in the rest of the vegetables and toss in the oil for 3 to 4 minutes. Place the vegetables in a large, warm serving bowl.

  2. Mix together the orange juice and rind, five-spice powder, mustard, sake, and soy sauce.

  3. Stir into the wok until blended. Add the tofu cubes and vegetables and mix to coat. Serve hot.

Tasty Tofu

Tofu, long used in Asia because meat and milk were both scarce and expensive, has become an important part of the vegetarian diet. It can be flavored to taste like many kinds of meat. Or it can be sweetened and prepared with fruit for desserts. It’s delicious in soups and with vegetables.

Pepper Gorgonzola Omelet

Omelets meet a number of nutritional needs, plus they’re great for finicky appetites. Don’t be afraid to get creative with the fillings!

Serves 2

Ingredients

2 teaspoons unsalted butter

4 eggs, well beaten

2 ounces crumbled Gorgonzola cheese

4" × 2" strips roasted red pepper

Salt and hot red pepper flakes to taste

  1. Heat a 10-inch nonstick pan over medium-high heat. Melt the butter and swirl to coat. Add the eggs and swirl to distribute evenly in pan.

  2. Place the cheese and pepper strips on one side of the omelet. Season with salt and pepper flakes.

  3. Cook until just set, when it has the consistency of custard (soft and creamy but not liquid or runny). Flip the plain side over the side with the cheese and peppers. Cut in half and serve on a warmed plate.

Persian Rice with Sour Cherries

A quick search online should turn up a number of suppliers for some of the more hard-to-find ingredients in this dish; namely saffron and Iranian sour cherries.

Serves 6-8

Ingredients

1 tablespoon butter or olive oil

112 cups basmati or other short-grain rice

212 cups chicken broth

1 teaspoon saffron threads

1 8-ounce jar imported Iranian sour cherries, blanched, with juice

1 tablespoon butter

1 teaspoon salt

Freshly ground pepper to taste

12 cup slivered almonds, toasted, for garnish

  1. Heat the butter or oil and add the rice; cook, stirring, for 6 minutes.

  2. Add the chicken broth and bring to a boil. Reduce heat to low and add all but the nuts.

  3. Cover and simmer for 25 minutes, or until the rice is tender. Check the rice every 10 minutes to make sure it does not dry out. If the rice is stubbornly tough, add more broth, or water.

  4. Place in a warm serving bowl and sprinkle with almonds.

Choose Your Fruit

You can also use a 15-ounce can unsweetened sour cherries or 1 pound sour red pie cherries, but do not use sweetened pie cherries in this recipe. Interestingly, you can use summer fruit, tropical fruit, dried fruit, and just about any kind of nut with white rice or wild rice.

Spicy Rice Cakes

Grill a piece of chicken to serve alongside these festive cakes and cucumber salad and you’ve got a perfect mid-summer meal, best enjoyed al fresco.

Serves 6

Ingredients

6 cups cooked rice

12 cup minced red onion

1 clove garlic, chopped

1 inch fresh gingerroot, peeled and minced

1 tablespoon Madras curry powder

12 teaspoon cinnamon

2 eggs

12 cup heavy cream

1 teaspoon salt and black pepper to taste

1412 cup cooking oil, as needed

2 cups dry gluten-free bread crumbs

12 cucumber, chopped

12 cup yogurt

juice of 12 lemon

12 mint leaves for garnish

  1. Mix the rice, garlic, onion, gingerroot, and spices together.

  2. Add the eggs and cream and keep mixing. Sprinkle with salt and pepper to taste and combine well.

  3. Form into 12 small cakes. (The recipe can be made up to this point in advance and refrigerated for up to a day.)

  4. Heat some of the oil in a frying pan over high heat. Cover the cakes with crumbs and fry until golden. Place on paper towels to drain, and then on a warm platter.

  5. Mix chopped cucumber, yogurt, and lemon. Place in a bowl on the side of the dish of rice cakes. Serve with a mint leaf on top of each cake.

Rice: Born to be Wild?

Native Americans in the Northwest gathered wild rice in lakes. And these days, basmati rice is grown in Texas. Always give wild rice extra time — it needs to be fully cooked and should grow in size to about six times what you started with.

Classic Risotto

While risotto can be time-consuming with the constant stirring involved, it’s well worth it when the end result is a creamy, rich rice dish that pairs well with nearly any meat or fish entrée.

Serves 4

Ingredients

5 cups canned or homemade chicken or vegetable broth

2 tablespoons butter

2 tablespoons olive oil

12 cup finely chopped sweet onion

2 stalks celery, finely chopped

14 cup celery leaves, chopped

112 cups Arborio rice

1 teaspoon salt, or to taste

23 cup freshly grated Parmesan cheese

14 cup chopped parsley

Freshly ground black pepper to taste

  1. Bring the broth to a slow simmer over low heat and keep it hot.

  2. Place the butter and oil in a heavy-bottomed pot, melt butter, and add the onion, celery, and celery leaves. Cook for 8 to 10 minutes.

  3. Add the rice and stir to coat with butter and oil. Stir in salt.

  4. In 14-cup increments, start adding hot broth. Stir until the broth has been absorbed into the rice. Add another 14 cup, stirring until all of the broth is absorbed. Repeat this process until all of the hot broth is gone. It must be stirred constantly and takes about 35 minutes. (A stirring helper is nice.)

  5. When all of the broth is gone, taste the rice. If it needs more broth or water, add it and keep stirring. Add the cheese, parsley, and pepper. Serve immediately.

Spicy Black Bean Soup

Ham hocks lend an added layer of salty flavor to this dish, so seek out a butcher if your grocery store doesn’t carry them. This soup freezes well, so whip up a big batch!

Makes 3 quarts

Ingredients

1 pound ham hocks, split

1 pound black beans, soaked in fresh water overnight

2 onions, chopped

4 cloves garlic, minced

2 cups beef broth

Juice of 1 fresh lime

1 large (12 pound) Idaho or Yukon Gold potato, peeled and chopped

2 carrots, peeled and cut up

2 jalapeño peppers, cored, seeded, and chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

Salt and freshly ground black pepper to taste

12 cup chopped fresh Italian flat-leaf parsley or cilantro

1 cup golden rum

Sour cream and thinly sliced lemon or lime to garnish

  1. Cover the ham hocks with cold water, bring to a boil, cover, and lower heat to simmer. Simmer for 4 hours or overnight. Cover the beans with cold water and soak overnight.

  2. Remove the meat from the pot and reserve the cooking liquid. Remove the meat from the bones, discard the skin and bones, and chop the meat. Add the beans to the cooking liquid from the ham.

  3. Stir beef broth, lime juice, vegetables, spices, and salt and pepper into the pot with the beans and cooking liquid. Add enough water to make 312 quarts. Cover and simmer for 5 hours.

  4. Stir in parsley or cilantro, taste for seasonings, and add salt and pepper if necessary. Puree the soup in batches and return to the pot to heat. Return the meat to the pot.

  5. Either add all of the rum at once and serve, or you can add it to individual bowls of soup. Top each bowl of soup with sour cream and a slice of lemon or lime.

Bacon and Corn Chowder

This chowder is a perfect dish for when sweet ears are readily available. It offers a hearty alternative to simpler ways of enjoying corn.

Serves 6

Ingredients

12 pound bacon

2 large sweet onions, chopped finely

2 large Idaho potatoes, peeled and chopped

1 sweet red pepper, cored, seeded, and chopped

3 tablespoons cornstarch mixed with 14 cup water until smooth

1 quart homemade or canned low-salt chicken broth

3 cups fresh corn removed from cob

1 tablespoon salsa

1 cup whole milk

1 cup heavy cream

Salt and pepper to taste

14 teaspoon ground nutmeg

1 bunch fresh parsley, washed, stems removed, chopped

  1. Fry bacon and drain on paper towels; when cool, crumble and set aside, reserving grease in pan. Sauté the onions, potatoes, and pepper in the bacon grease for 10 minutes, stirring often.

  2. Add the cornstarch/water mixture, and stirring constantly, ladle in the chicken broth. Bring to a boil. Cover, lower heat, and simmer for 30 minutes.

  3. Stir in the rest of the ingredients. Taste, and season with salt and pepper. Do not boil after adding the cream. Serve hot, sprinkling the top with the crumbled bacon.

Mulligatawny

Serve this classic Indian dish over a plate of basmati rice. Make enough so you can enjoy it again the following day — leftovers of this dish are doubly flavorful.

Serves 4-6

Ingredients

1 large sweet onion, such as Vidalia, chopped

4 cloves garlic, chopped

2 tablespoons minced fresh gingerroot

1 hot pepper, serrano or poblano, cored, seeded, and chopped

12 cup unsalted butter

112 tablespoons Madras curry powder, or more to taste

14 cup rice flour

10 cups chicken broth

2 cups red lentils

1 (13-ounce) can unsweetened coconut milk

1 teaspoon salt, or to taste

Freshly ground black pepper to taste

6 sprigs fresh coriander leaves for garnish

Lemon slices for garnish

  1. Sauté the onions, garlic, ginger, and pepper in the butter over medium heat until soft.

  2. Blend in the curry powder and rice flour. Cook for 4 minutes; add the chicken broth and lentils, mixing thoroughly. Simmer, covered, for 1 hour or until the lentils are very tender.

  3. Cool and then puree in the blender. Add the coconut milk, salt, and pepper and reheat. Garnish with coriander sprigs and slices of fresh lemon.

Stir-Fried Shrimp Wraps

If you prefer smaller pieces of shrimp in this dish, you can cook the shrimp first (just slightly!), remove from the pan, and when cool enough to handle, chop. Then add back to the pan with the vegetables.

Serves 4

Ingredients

1 tablespoon sesame seed oil

14 cup peanut oil

4 scallions

4 garlic cloves

1 zucchini squash, finely chopped

1 onion, finely chopped

23 pound raw shrimp, shelled and deveined

12 cup almonds, chopped

1 tablespoon fish sauce

14 cup dry sherry

1 teaspoon Wasabi powder mixed with 2 teaspoons water to make a paste

One container of rice flour crepe wrappers

1 egg, beaten

  1. Heat the sesame and peanut oil in a wok or frying pan and add the vegetables and shrimp. Stir and cook until the shrimp turn pink. Add the rest of the ingredients except for the crepes and the egg. Mix until well sauced.

  2. Place the shrimp and vegetables in a bowl and cool. Put a spoonful of filling on half of a crepe. Paint the rim of the circle with the beaten egg. Fold over and press to seal.

  3. Broil on high heat or steam the filled crepes for 10 minutes or until they are steaming hot. Serve hot.

Sesame Chicken

If you don’t have pineapple juice, you can always double the amount of orange juice, but the different fruits really lend this dish its distinctly sweet flavor.

Serves 4

Ingredients

14 cup pineapple juice

14 cup orange juice

1 tablespoon lime juice

12 cup soy sauce

1 inch gingerroot, peeled and minced

2 cloves garlic, or to taste, minced

1 teaspoon chili oil, or to taste

2 large boneless, skinless chicken breasts, halved

1 egg, beaten

12 cup sesame seeds

  1. In a nonreactive bowl or glass pan large enough to hold the chicken, whisk together the juices, soy sauce, ginger, garlic, and chili oil. Rinse the chicken breasts and pat dry with paper towels. Add the chicken to the sauce and turn to coat. Cover and refrigerate for 4 hours.

  2. Drain the chicken; dip in beaten egg and then in sesame seeds. Grill or sauté in oil for 6 minutes per side, depending on thickness of meat. Serve hot.

Hot, Hot, Hot!

Chinese, Indians, and other groups in Asia, Southeast Asia, and Asia Minor make their own versions of chili for cooking. Chili oil is extremely hot. Chili paste comes in green and red and is popular in Thailand. The Chinese make a chili-and-garlic paste that is called Sichuan chili. Tabasco sauce, fresh chopped chilies (red and/or green), cayenne pepper, and red pepper flakes can be substituted.

Ginger Lobster with Sherry Sauce

A chicken lobster is a very small lobster. This spicy-sweet sauce gives this an Asian flair!

Serves 4-6

Ingredients

4 chicken lobsters, 1–114 pounds each

1 teaspoon Asian five-spice powder

1 clove garlic, minced

14 cup sesame seed oil

14 cup sherry

Juice of 12 lemon

2 tablespoons minced gingerroot

  1. Boil the lobsters for 20 minutes, then split them and crack the claws.

  2. Preheat the broiler to 500°F.

  3. Mix the rest of the ingredients together in a saucepan to make the sauce. Bring to a boil and spoon over the lobsters.

  4. Broil for 3 minutes. Serve.

Chinese Cabbage

Chinese cabbage, also called Napa cabbage, is wonderful cooked, or served raw in salads. It’s pale green, mild, leafy, and very good for you!

Serves 4

Ingredients

2 tablespoons sesame seed oil

2 tablespoons canola or other light oil

1 tablespoon sesame seeds

1 112-pound head Chinese (Napa) cabbage, washed and thinly sliced

Juice of 12 lemon

2 cloves garlic, minced

Salt, pepper, and soy sauce to taste

  1. Place the oils in a hot wok or frying pan. Add the sesame seeds and toast for 2 minutes.

  2. Stir in the cabbage, lemon juice, and garlic. Toss until just wilted, about 4 minutes. Add the seasonings and serve.

Chili Cheese Cornbread

This spicy, sweet, and dense cornbread works as a wonderful side for almost any dish you would typically serve cornbread with.

Serves 6-8

Ingredients

1 cup cornmeal (yellow or white)

1 cup corn or rice flour

14 cup light brown sugar

3 teaspoons gluten-free baking powder or baking soda

1 teaspoon salt

1 teaspoon dried red pepper flakes, or to taste

12 cup buttermilk

12 cup sour cream

2 eggs, beaten

2 tablespoons unsalted butter, melted

12 cup chipotle chilies, chopped

12 cup grated pepper jack or Cheddar cheese

  1. Preheat oven to 400°F. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt, and red pepper flakes.

  2. Mix in buttermilk, sour cream, eggs, and melted butter.

  3. Prepare an 8-inch square baking pan with nonstick spray. Place half of the batter in the pan. Sprinkle with peppers and cheese. Cover with the rest of the batter. Bake for 20 to 25 minutes.

Chipper Chipotle

Chipotle chilies are jalapeño chili peppers that have been smoked and preserved in brine or vinegar. They are useful in cooking and baking, adding a smoky zing to recipes.

Shrimp and Avocado Tortillas

A great first course for a Mexican-themed dinner or a light brunch to enjoy with a mixed greens salad, this dish takes mere minutes to pull together.

Makes 6 tortillas

Ingredients

6 corn tortillas or 6 crepes

24 extra-large shrimp, peeled and deveined

12 cup dry white wine

6 medium avocados, peeled and sliced

1 red onion, thinly sliced

Juice of 2 fresh limes

1 teaspoon freshly ground coriander seeds

1 tablespoon dried red pepper flakes

1 cup fresh or jarred salsa

1 cup sour cream

12 cup chopped cilantro or parsley

  1. Toast the tortillas or crepes and place on serving plates.

  2. Poach the cleaned shrimp in the white wine and drain.

  3. Place 4 shrimp on each tortilla, add the avocado and onion, and sprinkle with lime juice, coriander, and pepper flakes.

  4. Spoon salsa over each tortilla, add a dollop of sour cream, and garnish with either cilantro or parsley.

Flour Power

You can make regular corn tortillas — the only hard part is getting them to be thin and crisp as opposed to thick and hard to eat. Serious Latin cooks buy a press to stamp out their tortillas. Or you can very carefully buy “flour” tortillas, but be sure the flour is purely corn flour and gluten-free.

Juniper Corn Cakes

Juniper berries, the main ingredient in gin, taste a bit like pine with citrus undertones. You can find it in the spice section of your grocery.

Makes 12 cakes

Ingredients

7 cups water

1 tablespoon salt, or to taste

2 cups cornmeal

12 teaspoon freshly ground black pepper, or to taste

1 teaspoon molasses

10 juniper berries, crushed in a mortar and pestle (optional)

4 tablespoons butter or lard

  1. Bring the water to a boil and add salt. Stir in the cornmeal and cook for about 20 minutes, stirring. Add the pepper, molasses, and juniper berries.

  2. Prepare an 11" × 13" glass lasagna pan with nonstick spray. Spread the corn mixture in the pan and cover. Refrigerate for 1 to 2 hours or until very stiff.

  3. Heat butter or lard in a large frying pan. Cut the corn cakes into squares and fry until golden on both sides.

Corn History

Native Americans saved early settlers in this country with their stores of corn. Native Americans taught the colonists how to grow, dry, and mill corn into meal. Interestingly, corn as a crop started in ancient Mexico and Central America. The valuable crop went all the way to Canada, indicating tribal movement and sharing.

Proscuitto and Gorgonzola Pasta

Just because you’re gluten-free doesn’t mean you can’t still enjoy pasta. Plenty of manufacturers offer varieties made from rice, corn, and even quinoa!

Makes 212 cups of sauce

Ingredients

3 tablespoons unsalted butter

3 tablespoons corn flour

2 cups medium cream, warmed

2 tablespoons minced prosciutto ham

12 cup crumbled Gorgonzola or blue cheese

14 teaspoon ground nutmeg

12 cup walnut pieces, toasted

Salt and pepper to taste

One prepared box of gluten-free pasta

  1. Melt the butter and stir in the flour. Sauté, stirring for 4 to 5 minutes over medium-low heat. Add the warm cream, whisking constantly until thickened to desired consistency.

  2. Remove from the heat and stir in the prosciutto, cheese, nutmeg, walnuts, and salt and pepper. Serve immediately over the pasta.

Cream of the Crop

You can add herbs, stock, or even bacon to a rich cream sauce. You can add cheese such as mascarpone or some prosciutto ham! The addition of mushrooms adds body and flavor too! You can adapt a cream sauce to loads of fish, meat, and vegetable dishes and benefit from the lush flavors.

Party Pasta with Chicken

You can omit the step that involves dredging the chicken in the flour-herb mixture and still come out with a delicious and festive dish that’s easy to pull together for a mid-week dinner.

Serves 4

Ingredients

12 cup olive oil

12 cup finely chopped sweet red pepper

12 cup finely chopped yellow summer squash

1 bunch scallions, chopped fine

2 cloves garlic, chopped fine

12 cup rice or corn flour

1 teaspoon salt

12 teaspoon pepper, or to taste

12 teaspoon dried thyme

34 pound boneless, skinless chicken breast, cut into bite-sized pieces

12 cup chicken broth

8 ripe plum (Roma) tomatoes, chopped, or 112 cups canned

1 teaspoon dried oregano

1 teaspoon dried basil

1 tablespoon red pepper flakes, or to taste

1 pound rice pasta, cooked

1 cup freshly grated Parmesan cheese

  1. Heat the olive oil and add the pepper, squash, scallions, and garlic. Sauté over medium heat, stirring frequently. While the vegetables are sautéing, mix the flour, salt, pepper, and thyme on a piece of waxed paper.

  2. Dredge the chicken in the flour mixture and sauté along with the vegetables. Add the broth, tomatoes, oregano, basil, and plenty of red pepper flakes. Cook, uncovered, for 10 minutes to make sure the chicken is done.

  3. Add the rice pasta to the pan of sauce and mix. Sprinkle with plenty of Parmesan cheese and serve.

Rice Pasta

Rice pasta is available online and at Asian markets. Many supermarkets also carry it. Soba — Japanese noodles — have both buckwheat flour and wheat flour in them and sometimes the contents are listed in Japanese characters.

Chocolate Mint Cheesecake

This decadent dessert is like the love child of the most creamy cheesecake and a Thin Mint Girl Scout cookie. In other words, pure heaven.

Serves 10-12

Ingredients

112 cups ground walnuts (the food processor works well)

12 cup sugar

13 cup unsalted butter, melted

4 ounces semisweet chocolate, melted

4 eggs, separated

3 8-ounce packages cream cheese (not low- or nonfat)

1 cup sour cream

34 cup sugar

112 teaspoons pure vanilla extract

1 teaspoon salt

2 tablespoons chestnut flour

4 ounces semisweet chocolate

2 tablespoons peppermint schnapps

Whipped cream for topping (optional)

  1. Mix the first four ingredients together. Spray a 9-inch springform pan with nonstick spray and press the walnut mixture into the bottom to make a crust. Chill for at least 1 hour.

  2. Preheat the oven to 350°F. In a clean bowl, beat the egg whites until stiff. In a separate bowl, using an electric mixer, beat the cream cheese, sour cream, sugar, vanilla, chestnut flour, and salt in a large bowl. Melt 4 ounces semisweet chocolate with the schnapps.

  3. With the motor running, add the egg yolks, one at a time, beating vigorously. Fold in the stiff egg whites. Using a knife, swirl the chocolate and schnapps into the bowl.

  4. Pour into the springform pan and bake for 1 hour. Turn off the oven, and with the door cracked, let the cake cool for another hour. Chill before serving. You can add whipped cream to the top before serving.

Baking with Cream Cheese

It’s best to use cream cheese that is not low- or nonfat. The lower the fat content, the more chemicals there are in the cheese to make it work for spreading. When baking, use the purest ingredients, as heat will change the consistency of anything artificial.

Volcanic Chocolate Lava Cake

Chestnut flour is a wonderful alternative for baking gluten-free. This dessert rivals anything you might order at a four-star restaurant so prepare to impress your dinner guests!

Serves 8

Ingredients

8 teaspoons butter to grease custard cups

8 tablespoons sugar to coat buttered custard cups

8 ounces semisweet baking chocolate

6 ounces unsalted butter

3 eggs

3 egg yolks

13 cup sugar

1 tablespoon chestnut flour

1 teaspoon vanilla

1 quart raspberry sorbet

  1. Prepare the insides of eight 6-ounce custard cups with butter and sugar. Preheat oven to 425°F. Over very low heat, melt the chocolate and butter in a heavy saucepan.

  2. Beat the eggs, egg yolks, sugar, flour, and vanilla for about 10 minutes. Add the chocolate mixture by the tablespoonful until the eggs have digested some of the chocolate. Fold in the rest of the chocolate/butter mixture.

  3. Divide the mixture between the custard cups. Place the cups on a cookie sheet and bake for 12 to 13 minutes. The sides should be puffed and the center very soft. Serve hot with raspberry sorbet spooned into the “craters.”

Pavlova Cake

Meringues are sensitive to humidity, so it’s best to plan on making this when you know the conditions are going to be dry. Serve once assembled for the best flavor and textures!

Serves 6

Ingredients

4 egg whites

1 teaspoon vinegar

4 ounces sugar

1 cup heavy cream

3 tablespoons confectioners’ sugar

12 teaspoon vanilla

1 banana, sliced

1 quart strawberries, washed, hulled, and halved, 8 left whole for decoration

  1. Preheat oven to 200°F.

  2. Whip the egg whites, and as they stiffen, add the vinegar and slowly add the sugar. Pour into a 9-inch glass pie pan that you’ve treated with nonstick spray.

  3. Bake the meringue for 2 hours. Then, turn off the oven and crack the door. Let the meringue rest for another hour. It should become very crisp and lightly browned. Do not store it if the weather is humid.

  4. Whip the cream and mix in the confectioners’ sugar and vanilla. Slice a layer of bananas onto the bottom of the cooled meringue crust. Add a layer of whipped cream. Sprinkle with halved strawberries.

  5. Add another layer of whipped cream and decorate with the whole strawberries. Serve immediately or it will get soggy.

What Does This Cake Have to Do with a Ballerina?

There is some discussion as to who invented this cake. It was designed to honor the famed ballerina Anna Pavlova, whose admirers came from around the world. Some say it was created in Australia; others say the cake was born in the United States.

Apple-Cheddar Cobbler

Sweet and savory, this dessert represents the quintessential flavors of fall — a perfect ending to a warming meal.

Serves 8-10

Ingredients

2 cups corn flour

12 teaspoon salt

4 teaspoons baking powder

12 teaspoon cayenne pepper

14 cup margarine, softened

34 cup buttermilk

34 cup grated sharp Cheddar cheese

8 large tart apples such as Granny Smiths, peeled, cored, and sliced

13 cup lemon juice

2 teaspoons cinnamon

14 teaspoon nutmeg

112 tablespoons cornstarch

14 cup dark brown sugar

14 cup white sugar

Pinch salt

4 tablespoons butter

  1. Preheat the oven to 325°F. In a large bowl, mix the flour, salt, baking powder, and pepper. Cut in the margarine with a large fork until it looks like oatmeal. Add the buttermilk and stir. Add the cheese and set aside.

  2. Place the apples in a large baking dish, about 9" × 13", or a 2-quart casserole. Sprinkle them with lemon juice.

  3. Mix together the spices, cornstarch, sugars, and salt. Toss the apples with this mixture. Dot with butter. Drop the cheese mixture by the tablespoonful over the top.

  4. Bake for 50 minutes, or until crust is browned and the apples are bubbling. Serve with extra slices of cheese or with vanilla ice cream.

Indian Pudding

If you make too much, let it firm up and fry it in butter, making sweet griddle cakes for breakfast the next day.

Serves 8

Ingredients

4 cups milk, divided

14 cup white or yellow cornmeal

13 cup dark brown sugar

14 cup white sugar

1 teaspoon salt

1 teaspoon cinnamon

14 teaspoon ground nutmeg

1 teaspoon minced fresh gingerroot

14 cup molasses

5 tablespoons unsalted butter

  1. Preheat the oven to 250°F. Heat 2 cups milk. Place the cornmeal and the rest of the dry ingredients, the gingerroot, and molasses in the top of a double boiler.

  2. Whisk the hot milk into the mixture, cooking and stirring over simmering water for 10 minutes or until smooth. Prepare a casserole dish with butter or nonstick spray.

  3. Whisk the cold milk into the hot mixture and pour into the baking dish. Bake for 3 hours. Serve hot or at room temperature with whipped cream.

Perfect Purple Plum Parfait

The tart flavor of plums mellows when cooked with sugar and orange, then layered with rich whipped cream. This attractive dish needs to be tasted to be believed.

Serves 4

Ingredients

112 teaspoons unflavored gelatin

2 tablespoons water

12 cup sugar, or to taste

4 purple or red plums

1-inch strip orange rind

1 cup water

1 cup heavy cream, whipped with 1 tablespoon sugar

  1. In the jar of the blender, sprinkle the gelatin over the cold water. Let sit until the gelatin “blooms.”

  2. In a saucepan, mix the sugar, plums, orange rind, and water; bring to a boil. Pull out the plums and set aside. Pour the sugar/water over the gelatin and blend. When the plums are cool enough to handle, remove the pits and add the fruit to the blender, skin and all.

  3. Spoon cooled plum mixture into wineglasses, making layers with the whipped cream. Swirl with a knife. Chill and serve.

Espresso Custard

Instead of serving coffee with dessert, why not serve it as dessert? Top with freshly whipped cream and pair with a sweet port for a sophisticated accompaniment.

Serves 4

Ingredients

3 tablespoons instant espresso powder

2 tablespoons boiling water

2 cups whipping cream

3 whole eggs

4 teaspoons cornstarch

4 teaspoons cold water

12 cup sugar, or to taste

1 teaspoon vanilla

  1. Preheat oven to 325°F. Whisk together the espresso powder and boiling water, add the cream, and beat in the eggs. Whisk the cornstarch and water together until smooth and beat into the mixture.

  2. Add the rest of the ingredients and stir well. Place 4 buttered 6-ounce custard cups in a roasting pan of hot water in the middle of the oven. Add the custard.

  3. Bake for 50 to 60 minutes. Serve warm, room temperature, or chilled with whipped cream.

Caffeine Boost

Espresso coffee beans are roasted longer than the beans for regular coffee, that’s why they have such a dark and deep flavor. In cooking, use instant espresso powder, and you certainly can use decaf espresso powder for equally good results, with no caffeine buzz.