gluten-free appetizers Archives | GFF Magazine

Masala Lentils with Roasted Baby Beets Recipe

Erika — Mon, 01 Jan 2024 20:56:00 +0000

Simple, healthy, and satisfying, this fresh and flavorful recipe for beets and lentils by Gayle Pirie of San Francisco’s Foreign Cinema restaurant is approachable and transformative. It looks and feels fancy, yet is loaded with nothing but the good stuff. Also, it keeps well in the fridge for up to a week, making it something you’ll want to create over and over again as a fabulous snack, green salad embellishment, or sensational side dish.

Masala Beluga Lentils with Roasted Baby Beets

You need only six ingredients — and one is salt! — to make this flavorful dish. Add a seventh — greens — for a little crispness and visual flair. FYI, garam masala, an Indian spice blend, can be found at many grocery stores and Indian markets.

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 203kcal

Author Erika

Ingredients

12 baby beets
1 1/2 cups beluga lentils small black lentils
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar or other vinegar
1 tablespoon garam masala
Small handful of mâche or baby salad greens for garnish (optional)

Instructions

Preheat the oven to 375°F. Place the beets and 1⁄4 cup water in a small roasting pan, cover with foil, and roast for 40 to 50 minutes, or until the beets are just tender to the touch. Cool and peel the beets with a paring knife, and then cut each beet into quarters and set aside.
Meanwhile, combine the lentils and 3 cups of water in a small saucepan over medium heat. When the water boils, reduce the heat to a low simmer, add the salt and olive oil and cook, uncovered, stirring every 5 minutes, for 15 minutes, or until the lentils are still firm and intact, but starting to be creamy inside.
Drain any excess water, stir in the vinegar and garam masala, remove the pot from the heat, and transfer the lentils to a bowl to cool. If desired, add more salt, oil, vinegar, or garam masala to taste, then transfer lentils to a serving dish, garnish with the beets and greens, and serve warm or cold.

Nutrition

Photography Maren Caruso

Gluten-Free Baked Ricotta, Feta, and Pecorino Cheese Recipe

Erika — Fri, 10 Dec 2021 23:48:00 +0000

Like a souffle only easier, this six-ingredient side dish is creamy, fluffy, and perfect with steak or lamb.

Sides don’t get easier or more luxurious than this creamy three-cheese dish, which pairs perfectly with red meat.

Servings people

Calories 405kcal

Ingredients

1 1⁄2 cup crumbled feta cheese
3 1⁄2 cups whole milk ricotta cheese
1⁄2 cup grated Pecorino cheese
1 egg
Freshly ground black pepper
2 teaspoons extra-virgin olive oil

Instructions

Preheat the oven to 400°F. In a food processor, process the feta to tiny pieces. Add the ricotta, Pecorino, and egg and pulse to incorporate. Season with pepper to taste. Grease an 8- to 10-inch square gratin or baking dish with 1 teaspoon olive oil. Spoon in the cheese mixture and drizzle 1 teaspoon olive oil over the top. Bake for 35 to 45 minutes, or until golden brown on top and molten hot. Let it set for 5 minutes, then serve.

Nutrition

Photo: Maren Caruso

Gluten-Free Red Cabbage and Fennel Slaw with Horseradish Vinaigrette Recipe

Erika — Sat, 21 Aug 2021 22:30:00 +0000

It’s easy to make a great gluten-free coleslaw. But what about an easy gluten-free slaw that stands out as extra special? Also easy–IF you have the right recipe. This one hails from one of our favorite chefs, Niki Ford, who has a knack for turning the everyday into the divine. Make this recipe for yourself and taste just how much better a truly fantastic slaw can be.

Horseradish, fennel, and dill happily join forces in this bold purple slaw to offer a punchy, crunchy counterpoint to other picnic fare.

Servings people

Calories 206kcal

Ingredients

1 small red onion thinly sliced
1 1⁄2 tablespoons fresh lemon juice
Kosher salt
1 1⁄2 large fennel bulbs trimmed
4 1⁄2 cups thinly sliced red cabbage
1 large carrot peeled and grated or cut into matchsticks
2 tablespoons finely minced flat-leaf parsley
2 tablespoons finely minced fresh dill
4 1⁄2 tablespoons finely grated fresh horseradish root or 3 tablespoons prepared horseradish
3 tablespoons champagne vinegar
1⁄3 cup good-quality extra-virgin olive oil
3 tablespoons mayonnaise

Instructions

In a large bowl, toss the onion with the lemon juice and a pinch of salt. Let marinate for at least 10 minutes.
Remove the tough outer layer of the fennel bulbs. Using a mandoline or a sharp knife, thinly slice the bulbs crosswise.
Add the fennel, cabbage, carrot, parsley, and dill to the bowl of marinated onion. Sprinkle with 1 teaspoon salt and lightly massage the mixture with your hands for about a minute to wilt the cabbage a bit. Let the slaw rest for 15 minutes, discarding any liquid that collects in the bowl.
In a small bowl, whisk together the horseradish and vinegar, then whisk in the olive oil. Toss the slaw with the vinaigrette and the mayonnaise and serve.

Nutrition

Photo: Maren Caruso

Gluten-Free Curry-Carrot Latkes with Mango Chutney and Yogurt

Erika — Sun, 22 Dec 2019 21:41:36 +0000

If you want to add some exciting flavor and color to your gluten free latkes — or your latkes in general — reach for this recipe to make the most festive, best potato latkes. Here, potatoes and onion are joined by carrot, curry powder, and coriander for gorgeous looks and crispy, perky flavor. Served with the optional mango chutney and sour cream, it’s a yin-yang of sweet, tangy, and salty with spiced zing.

Curry-Carrot Latkes with Mango Chutney and Yogurt

Serve them big for breakfast, mini with drinks, or ceremoniously at Hanukkah. These colorful, fresh, and flavorful potato pancakes are crowd pleasers no matter how you shred ’em.

Servings latkes

Calories 96kcal

Ingredients

1 medium russet potato peeled and grated
1 small yellow onion grated
1 large carrot grated
1 egg beaten
1 teaspoon kosher salt
Freshly ground pepper to taste
3/4 teaspoon curry powder
1/8 teaspoon coriander
1/3 cup vegetable oil for frying
1/2 cup plain yogurt for garnish (optional)
Mango chutney for garnish (optional)

Instructions

Strain the grated vegetables in a colander over the sink, then squeeze out as much liquid as possible.
In a large bowl, mix together the egg, salt, and spices. Add the grated vegetables and stir to combine.
Working in batches, heat 2 tablespoons oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, gently drop 2-tablespoon mounds of potato mixture into the skillet, pressing gently to flatten. Fry the latkes until crispy, about 3 minutes per side. Drain on paper towels and keep warm in the oven. Garnish and serve.

Nutrition

Recipe Victoria Granof / Photography Maren Caruso

Gluten-Free Herb Latkes with Smoked Salmon and Sour Cream Recipe

Erika — Sun, 22 Dec 2019 14:17:03 +0000

Herb Latkes with Smoked Salmon and Sour Cream

Brighten up the traditional latke with this herby, colorful, gluten-free version. The combo of herbs lends vibrant flavor and contrast to the yummy goodness that is salted, fried potato pancakes

Servings latkes

Ingredients

2 medium russet potatoes grated
1 small yellow onion grated
1 egg beaten
1 teaspoon kosher salt
Freshly ground pepper
1 tablespoon minced chives
1 tablespoon minced fresh dill plus extra sprigs for garnish
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley
1/3 cup vegetable oil
Smoked salmon for garnish
1/2 cup sour cream for garnish

Instructions

Strain the grated potato and onion in a colander over the sink, then squeeze out as much liquid as possible.
In a large bowl, mix together the egg, 1 teaspoon salt, pepper to taste, and herbs.
Working in batches, heat 2 tablespoons oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, gently drop 2-tablespoon mounds of potato mixture into the skillet, pressing gently to flatten. Fry the latkes until crispy, about 3 minutes per side. Drain on paper towels and keep warm in the oven. Garnish with smoked salmon, sour cream, and a sprig of dill. Serve.

Recipe Emily Garland / Photography Maren Caruso

Oysters on the Half Shell with Yuzu-Sake Granita Recipe

Erika — Tue, 30 Jul 2019 19:21:05 +0000

These gluten free oysters are a great appetizer for a dinner party or a date night.

Oysters on the Half Shell with Yuzu-Sake Granita

Don’t be afraid to shuck your own oysters. It’s easier than you think (there are zillions of how-to videos online), as is crowning them with a tangy, snowy tuft of citrus-and-rice-wine-kissed granita, which you need to make ahead. The Japanese citrus yuzu is growing in availability and also sold in juice form. But it’s expensive (so brace yourself); you can substitute lemon and orange juices, as indicated.

Servings

Ingredients

1 cup yuzu juice or 2⁄3 cup lemon juice and 1⁄3 cup orange juice
1⁄2 cup dry sake
2 tablespoons plus 2 teaspoons granulated sugar
1⁄8 teaspoon kosher salt
24 oysters on the half shell Hiro prefers easy-to-open Kusshi or Miyagi oysters

Instructions

Whisk together the yuzu juice, sake, sugar, and salt in a small bowl until the sugar and salt are dissolved. Pour the liquid into a shallow, nonreactive 6 by 9-inch container, cover with plastic wrap, and freeze overnight. Scrape the yuzu-sake ice with a folk to create a snow-like consistency, arrange the oysters on a serving tray, top each oyster with about a tablespoonful of the granita, and serve immediately.

Recipe Hiro Sone and Lissa Doumani
Photography Aubrie Pick

Grilled Clams with Gluten-Free Butter-Garlic Breadcrumbs

Erika — Wed, 29 May 2019 17:31:53 +0000

Superstar appetizers don’t get simpler than this grilled clams recipe, which requires five minutes of prep and eight minutes of grilling. Whether feeding a crowd or a few close friends, start with an amazing gluten free appetizer like this one and everyone will be happy, even if they’re not GF.

Grilled Clams with Gluten-Free Butter-Garlic Breadcrumbs

There are never enough clams, so get more than you think you need, and if you want to skip the grill, cook the clams on the stovetop in a hot, dry, covered pan over medium-high heat for 8 minutes or until they open.

Servings

Author Olivia Mack McCool

Ingredients

4-1/2 teaspoons unsalted butter
1-1/2 teaspoons olive oil
1 clove garlic, minced
1/2 cup gluten-free panko breadcrumbs (we like Ian’s brand)
1/8 teaspoon kosher salt
1/8 cup chopped fresh parsley
Zest of 1/2 lemon
24 littleneck clams, scrubbed

Instructions

Melt the butter and oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute or until translucent and fragrant. Stir in the breadcrumbs to coat. Cook, stirring often, until the breadcrumbs are browned and toasted, 2 to 3 minutes. Remove from the heat, add the salt, parsley, and lemon zest, and transfer to a bowl. Reserve.
Preheat the grill to high. Scatter the clams on the grill in one layer. Grill with the lid closed until the clams open, 6 to 8 minutes. Using tongs, transfer the clams to a platter, being careful to keep as much of their liquid in the shells as you can. Sprinkle the clams with the reserved breadcrumbs and serve.

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Photography Chelsea McNamara

Gluten Free Chorizo Queso Fundito Recipe

Erika — Sat, 06 Apr 2019 14:34:34 +0000

Warm, gooey deliciousness is yours with this Mexican fondue, which is best served with gluten-free tortilla chips and perhaps roasted vegetables for dipping.

To keep this fondue hot, serve it in a fondue pot or reserve it in its larger skillet over low heat but serve it in a small cast-iron skillet, refilling as needed.

Servings as an appetizer

Ingredients

1 small white onion chopped
1 small poblano chile seeded and chopped
8 ounces gluten-free Mexican chorizo casing removed
1/2 cup gluten-free lager beer
8 ounces jack cheese grated
Kosher salt and freshly ground pepper
1 small tomato chopped
1/4 cup chopped cilantro

Instructions

Heat an 8-inch cast-iron skillet over medium heat. Add the onion, chile, and chorizo. Stir, breaking up the chorizo into small pieces. Cook, stirring occasionally, until the chorizo is browned and the vegetables are tender, 8 to 10 minutes. Add the beer and stir, scraping up any brown bits from the bottom of the pan. Turn the heat to low and add the cheese a little at a time, stirring constantly until all the cheese is melted and smooth. Season lightly with salt and pepper.
Remove from the heat, sprinkle with chopped tomato and cilantro, and serve immediately in the pan or transfer to a fondue pot with a tea light and keep warm. Serve with whatever you'd like to dip into it, perhaps roasted vegetables and tortilla chips.

Photo: Emma K. Morris

Gluten-Free Chilled English Pea Soup with Yogurt and Mint Recipe

Erika — Mon, 16 Jul 2018 22:28:27 +0000

This gluten-free chilled pea soup recipe by Niki Ford is as much a delight as it is a cooking lesson. Though it’s simple, clean, and bright, critical steps are taken to elevate and intensify the earthy sweetness of the English pea: a pea pod stock is made to add a deep layer of pea flavor, quick cooking and cooling preserve the brilliant flavor and color of the peas, and thorough blending and straining provide a compelling, silky texture. A finishing dollop of yogurt lends tart contrast, lift, and a bit of much-needed fat to a fabulously elegant dish perfect for brunch, a light lunch, or a first course. FYI, you can make the pea stock up to 2 days in advance.

Keyword gluten free pea soup recipe

Servings people

Ingredients

4 pounds fresh English peas in their pods
3 sprigs of flat-leaf parsley
1 small onion thinly sliced
3 tablespoons olive oil
1 cup white and light part of leeks thinly sliced
Kosher salt to taste
1⁄2 cup plain yogurt
2 tablespoons coarsely chopped fresh mint leaves

Instructions

Shell the peas, reserving the peas and pods separately. In a large pot over high heat, bring the pods, parsley, onion, and 10 cups cold water to a boil. Reduce to a simmer and cook for 30 minutes, stirring occasionally.
Strain the pea stock through a fine-mesh sieve, discarding the solids. Set aside.
Heat the oil in a large sauté pan over medium-high heat, add the leeks and let them sizzle for a minute, then lower the heat to medium-low. Cook until soft and tender, approximately 6 to 8 minutes, stirring occasionally and adding a few tablespoons of water if needed to avoid browning (which will affect the flavor and color).
Add the peas and 2 cups of pea stock to the sauté pan. Turn the heat to high, bring the mixture to a boil, then lower heat and simmer until the peas are just tender, approximately 5 minutes.
Purée the peas and their cooking liquid in a blender until smooth, transfer to a large bowl, add 2 additional cups of the remaining pea stock, and stir to combine. If needed, add more stock until the texture of the soup is creamy and not too thick. For the silkiest texture, pass the soup through a mesh sieve. (If your blender is powerful, skip this step.) Set the bowl of soup in a larger bowl of ice water to cool, stirring occasionally, to preserve the bright green color. Chill the soup in the refrigerator for at least 1 hour. Season to taste with salt.
To serve, ladle the soup into bowls and garnish with a generous spoonful of yogurt and a sprinkle of mint.

Photo Maren Caruso

Gluten-Free Butter Lettuce and Shaved Asparagus Salad with Creamy Vinaigrette Recipe

Erika — Sun, 01 Jul 2018 18:37:11 +0000

by Niki Ford

Everyone should have a salad like this up his or her sleeve. An unassuming yet surprisingly elegant tangle of asparagus ribbons and butter lettuce with a completely addictive creamy vinaigrette, it’s beyond satisfying as a first course, roast- chicken sidekick, or partner to flaked smoked trout or salmon. The dressing is delicious with little gem lettuces and baby romaine, too.

Servings people

Ingredients

2 small heads red butter lettuce rough outer leaves removed
6 thick asparagus spears
1 tablespoon champagne vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon crème fraîche or sour cream
1⁄2 cup heavy cream
Kosher salt
3 French breakfast radishes or other red radishes thinly sliced
Freshly ground black pepper
1⁄4 cup chives sliced on the diagonal into 1⁄4-inch batons, for garnish

Instructions

Remove the cores from the heads of butter lettuce. Wash, dry, and tear the leaves into large pieces, leaving the smaller, inner leaves whole. Place an asparagus spear on a cutting board, hold it down at the stem, and using a peeler, peel long strips of asparagus from close to the stem through the tip until you can no longer do so. Repeat with the remaining asparagus spears. Reserve the asparagus ribbons.
In a small bowl, whisk together the vinegar, lemon juice, and olive oil. Whisk in the crème fraîche, then slowly whisk in the cream. Season with a few pinches of salt.
Place the lettuce, asparagus, and radishes in a medium bowl. Gently toss the salad with the vinaigrette. Season to taste with salt and pepper, transfer to a platter, sprinkle with the chives, and serve.

Photo Maren Caruso