I love the crispy and savory crust on top of the sweet broccoli and squash. This dish is gluten-free, thanks to Ian’s Gluten-Free Panko Breadcrumbs. Any vegetable or combination of vegetables will work well with this recipe, but choose your vegetables with similar densities or you’ll end up with mushy broccoli and hard carrots.
Winter Broccoli and Squash Gratin
Serves 4 as a vegetarian main dish or 6 as a side dish
2 heads of broccoli (about 1 ½ pounds) chopped into florets the same size as the squash
¾ C grated Parmesan cheese
¼ C EVOO
¼ C sour cream, whisked with 1T of cream or milk
3 garlic cloves
Directions: Preheat oven to 400°. Lightly butter a 3-quart casserole dish. In a small bowl, combine the breadcrumbs, Parmesan cheese, capers, and EVOO. Over the top, grate the three cloves of garlic, using a fine grater, over the crumbs. Stir all ingredients and combine thoroughly.
Steam the butternut squash for 5 minutes or until just tender. Drain, and place in the casserole dish. Steam the broccoli for 5 minutes or until crisp tender, give them a cold water rinse, drain again, and add the broccoli to the squash in the casserole dish. Evenly spread the sour cream & cream mixture on top of the broccoli and squash. Sprinkle the breadcrumb mixture on top.
Bake (using the convection option if you have it) for 15 minutes or until golden brown. If your gratin is not brown after 15 minutes, broil on high for 3-5 minutes. Do not over bake.
adapted from 2002, Barefoot Contessa Parties!, Ina Garten
5 pounds Honey Crisp and Jonagold apples
grated zest of 1 orange
grated zest of 1 lemon
2T freshly squeezed orange juice (zest it first)
2T freshly squeezed lemon juice (zest it first)
½C granulated sugar (I use Organic Turbinado)
2t ground cinnamon
1 ½C Cup4Cup gluten-free flour
¾C granulated sugar (I use Organic Turbinado)
¾C light brown sugar, packed
1C gluten free oatmeal (I use Bob’s Mill)
8 oz. of unsalted butter (I use Kerrygold Irish butter)
Directions: Preheat oven to 350°.
Peel, core, and slice the apples into large wedges. Combine the apples with the zests, juices, sugar, and cinnamon. Pour into the baking dish.
To make the crust, combine the flour, sugars, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Bake for 1 hour until the top is golden brown and the apples are bubbly. Serve warm.
Some days I just need a sweet and yesterday was that kind of day. I was thinking about (aka craved, needed to have) a good old-fashioned chocolate chip cookie.
I was lucky! I had all the ingredients I needed in my pantry to make cookies. I even had an unopened bag of Cup 4 Cup, a gluten-free flour, that I was looking forward to trying. Cup 4 Cup is the creation of co-founders Thomas Keller and Lena Kwak. Thomas Keller is the renowned chef, restaurateur, and award-wining cookbook author known best for his culinary skills as Chef/Owner of The French Laundry, Per Se, Ad Hoc, Bouchon, and Bouchon Bakery and Lena Kwak began as a nutrition intern at The French Laundry, later serving as the restaurant’s Research & Development Chef. The product is aptly named; home cooks substitute Cup 4 Cup gluten-free flour in equal measure for unbleached flour.
Gluten Free Chocolate Chip Cookies
Makes 24-36 cookies, depending on size
2C Cup 4 Cup gluten-free flour
½# (2 sticks) unsalted butter at room temperature (I use Kerrygold Irish butter)
12 oz. semisweet chocolate chips (I use SunSpire Organic 65% Cacao Bittersweet Chocolate Chips)
1C light brown sugar, packed
½C granulated sugar (I use Wholesome Sweeteners Organic Unbleached Sugar)
In a medium-sized bowl, combine all the dry ingredients, including the chocolate chips, optional coconut or nuts. Set aside.
In the bowl of an electric mixer (with paddle attachment), cream the butter and sugars until light and fluffy. Turn the motor to low and add the eggs one at a time. Mix until combined. Add the vanilla and mix until combined. Add the dry ingredients and gently mix until all ingredients are incorporated into a cookie dough.
Drop the dough by tablespoonfuls on a baking sheet lined with parchment paper. Bake for 13-14 minutes (14 was too long and 13 was too little). Remove from the oven and transfer to a wire rack to cool completely.
Frankly, I don’t like zucchini. It lacks taste and texture. And if it grows past 12 inches long it gets seedy and spongy and I want nothing to do with it. If it’s small, there’s a good chance I’ll find something to make with it. We love this cheesy, zucchini gluten-free quiche. Quiche is perfect for breakfast, lunch, or dinner. The cheese forms a chewy, crispy crust that’s just divine. Don’t get this confused with a frittata. It’s not a frittata, which comes from the word, fritta, which means “to fry.” My crustless quiche is baked in the oven.
You can use any combination of vegetable fillings, but keep the basic egg mixture and cheeses. Want bacon? Spinach? Ham? Hearty mushrooms?
Crustless Quiche With Three Cheeses, Zucchini and Sweet Red Onion
Makes one 8×8″ quiche
1C shredded Swiss cheese
1C shredded cheddar cheese
½ small log of goat cheese
1 small zucchini, thinly sliced
1 red onion, thinly sliced
4 eggs, preferably pastured and organic
¾C raw, whole milk
¾C heavy cream
2T melted coconut oil
salt & peper to taste
Preheat oven to 375°. Lightly butter the bottom of an 8″ square brownie pan.
Sauté the sliced zucchini and red onion in 1T of coconut oil until it’s soft and slightly tender. Drain and set aside. Don’t overcook the vegetables or they will become mushy during the baking process.
While the vegetables are cooking, combine the 4 eggs, whole milk, heavy cream, 1T melted coconut oil, arrowroot, salt & pepper. Whisk until combined.
In a medium sized bowl, mix the shredded swiss and cheddar cheeses together. Reserve a bit to top at the end. Cover the bottom of the baking pan with the cheeses. Drop tablespoon-sized dollops of the fresh goat cheese around the pan on top of the swiss and cheddar. Add the cooked vegetables on top of the cheeses (drain if necessary), making sure that the vegetables are evenly distributed over the top. Pour the egg mixture over the ingredients in the baking dish. Sprinkle with the reserved shredded cheese mixture.
Bake for 40 minutes or until the eggs have set and the top has attained a nice, golden color.