Rigatoni Aubergine

Aubergine en anglais, c'est eggplant and I love this dish because it got my kids to eat it!  Yea!  This plat principle (main course) is packed with flavor and very easy to prepare.  I prefer the Japanese eggplant (pictured right).  It's a prettier color, sweeter and less seedy.  However, any eggplant will do just fine.  Please try it and I bet your kids become aubergine eaters!    

La Recette:
1 lb. gluten free rigatoni (or any other preferred pasta) 
1/4 cup extra virgin olive oil
2 cloves garlic
2.5 cups eggplant chopped
1 pint grape tomatoes sliced in half vertically
1.5 cups smoked mozzarella cut into small cubes
3/4 cup chicken stock (vegetable stock works too)
1.5 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup pasta water reserved
Top with a fresh basil chiffonade (8-10 leaves)

-Heat the olive oil and garlic in a large sauté pan until fragrant.   
-Add the eggplant, and cook until browned.   Eggplant acts like a sponge and will soak up the oil quickly.  If it looks too dry, add a few extra drizzles of oil.  There should be some brown bits on the bottom of your pan from the eggplant.  Pour in the chicken/vegetable stock and deglaze the pan (scrape up all of the brown food particles and mix into your sauce).  
-Add the tomatoes, salt and pepper and simmer for about five minutes (you don't want the tomatoes to break down too much).
-Bring a large pot of salted water with 1 tablespoon of extra virgin olive oil to a boil.  Cook the pasta to al dente.  Before draining the pasta reserve 1/4 cup of the pasta water and add it to the eggplant and tomato sauce.
-Once the pasta is drained combine with the eggplant and tomatoes and mix well.  Wait 10 minutes for the pasta to cool slightly and add the smoked mozzarella.   Mix again and top with the basil.  Enjoy!
-Makes 4 adult servings.

Perfect Pancakes

Everyone loves pancakes but these pancakes are especially mouth watering due to a special ingredient, which makes them extra fluffy. These pancakes are a definite crowd pleaser  and super fun to make with your kids. As you can see below, they are Miss Gabrielle and Mr. Mason approved!

La Recette:

1.5 cups gluten free flour (I make my own blend, but gluten free Bisquick is great too)

2 eggs

2 tablespoons unsalted butter (melted)

1/2 cup plain yogurt (I like Fage 2%) or reduced fat sour cream

1.5 cups skim milk

1 teaspoon vanilla

1/4 teaspoon cinnamon

Pinch of kosher salt

1/3 cup mini chocolate chips (I like Ghirardelli)

Whisk the gluten free flour and milk together.  Next add the butter and whisk until combined.  Add the eggs one at a time.  Whisk again until combined.  Add the vanilla, cinnamon and yogurt.  Whisk one final time making sure everything is combined and there are no lumps.  

The batter should have some thickness to it.  It should pour easily but slowly.  You don't want it too thin or too thick.  

Heat a skillet with a teaspoon of canola oil or use the spray, and pour the pancake batter into the hot skillet.  Any size works but I like to make mine about 4 inches in diameter.  Sprinkle the pancakes with chocolate chips and gently push them into the batter - this way they don't burn when you flip the pancakes to cook on the opposite side.  Also, you can ensure each pancakes has the right amount of chocolate chips. 

Cook for about 2-3 minutes per side.  I like to sprinkle a few chocolate chips on top.  Your favorite fruit is also a great topping.  Serve warm and enjoy!

*Makes 16-18 medium sized pancakes.  

*If you have a dairy allergy, replace the skim milk with soy and the yogurt with soy yogurt as well

*If you have an egg allergy, replace the eggs with 1/2 cup of unsweetened applesauce.

*This recipe can also be made using 1.5 cups of regular flour. 

The Fritata Test

 

I am constantly pressing my kids to try new foods.  Sometimes I am successful and other times not, but I thought I would share a picture from one of my successes.  I usually have a back up plan when I introduce something new.  In the picture above, my backups are organic gluten free chicken tenders and fries, which I know my kids will eat but as you can see, my little Mason is eating his Fritata (egg pizza) and bypassing the old standard.  It makes my day when I have a dinner victory!

Breakfast for dinner is a great option and fritatas are 

so tasty and easy to make.  You can basically throw in any ingredients you like and you're good to go.  Below is a recipe for one of my new favorites.

La Recette: 

8 extra large fresh eggs

1 medium sweet potato (cut of sides so that you make a rectangle - then dice)

1/3 cup leeks cut into skinny rings

1/4 cup red onion chopped

1/3 cup shredded mozzarella 

1 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1 tablespoon extra virgin olive oil

Pre-heat oven to 350 degrees F.  Heat the olive oil in an oven proof skillet.  Put the potatoes, leeks, and onions, 1/2 teaspoon and a pinch of pepper in the skillet and sauté until tender about 8 minutes.  

Break eggs into a large bowl.  Add 1/2 teaspoon of salt 1/2 teaspoon of pepper and whisk vigorously.  Pour the eggs over the vegetables and cook over medium heat for about 10 minutes.  Sprinkle the cheese over the fritata and transfer skillet to the oven and bake for 12-15 minutes until the fritata is puffed and golden.  

Remove from the oven and let the fritata cool for a few minutes.  Serve immediately and enjoy.  

*Serves 6.

Roasted Garlic Shrimp with Lemon Butter Pasta

This pasta dish is a big winner.  My kids gobble up the shrimp and pasta.  My husband loves it and I am happy everyone enjoyed their dinner:)  It is SO simple.  I can easily have it ready in 20 minutes.  The flavor is amazing.  You can substitute chicken or just make it a plain pasta dish - throw in some veggies, basically tailor it anyway you like.  I prefer to make it with shrimp and usually a green vegetable on the side (asparagus/hericots verts), and I am thrilled if mes petites eat a few bites of the "green stuff".  Also, if you have a dairy allergy, you can substitute earth balance for the butter.

La Recette:
1 lb. shrimp (around a 30 count) - they will be medium sized and I peel and devein them myself because it's more cost efficient at my grocery store.  It doesn't take too long and it's a big money saver.
2 tablespoons unsalted butter
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 lb. gluten free pasta (I prefer penne or fusilli but any variety will work)
2 cloves garlic minced
1/2 cup pasta water
1/4 cup flat leaf parsley chopped - for garnish

Preheat oven to 400 degrees F.  
Bring a large pot of salted water (about 1T.)  to boil.  I also add about 1 tablespoon of extra virgin olive oil - I find it helps keep the gluten free pasta separated.  Cook until al dente.  Roughly 12 minutes.  *Put the shrimp in about the same time the pasta goes into the boiling water.  The shrimp will be done first, then the pasta.   
After the shrimp are deveined, I put them in a medium bowl with 2 teaspoons of extra virgin olive oil, 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper and the minced garlic.  Toss.  Line a sheet pan with aluminum foil and spread the shrimp out in a single layer (you can prep the shrimp the night before and keep them in the fridge). Cook for about 8 minutes.  
While the shrimp and pasta are going, melt the butter in a medium sized sauce pan.  Add 2 tablespoons of evoo, lemon zest, lemon juice salt and pepper.  Give a quick whisk until combined.  Turn the burner down to low.  
Just before you are ready to drain the pasta, scoop out a 1/2 cup of pasta water and put into the lemon butter sauce.  
Once the pasta is drained, dump into the lemon butter sauce, add the shrimp and toss well.  Sprinkle parsley over the pasta.  Serve immediately and enjoy!


*Note to Moms: After a long day, I really enjoy this dinner with a glass of Kim Crawford 2012 Sauvignon Blanc.  Really good ;) 

Crêpes avec Crème de Marrons (sweet chestnut cream)

This is by far my favorite breakfast (mon petit déjeuner préféré).  The filling is sweet and rich without being overwhelming and the crêpe is light and buttery.  It's perfect in the winter but delicious all year round and a definite family favorite.  If tree nuts are an issue, almost any fruit filling will work as well.  A sprinkle of powdered sugar and you have a heavenly way to start your day!

La Recette:

Crêpes-
2 eggs  (room temperature)
3/4 cup milk (room temperature)
1/2 cup water
1 cup gluten free flour (I make my own blend but gluten free bisquick is great too)
3 tablespoons melted butter
1 tablespoon sugar

Crème de Marrons-
16 oz. cooked chestnuts in a jar
1.5 cups heavy whipping cream
1 vanilla bean - seeds scraped
1.5 tablespoons cognac
1/2 cup light brown sugar

Place all of the crêpe ingredients in a food processor and blend until combined.  Refrigerate for a least an hour or overnight (I like to make my batter the night before so it's ready to go in the morning).  Heat a non-stick pan and add a small amount of unsalted butter - maybe 1/4 T.  Coat the pan evenly.  Take roughly a 1/8 cup of batter (depending on the pan size) and dump in the center of the pan.  Quickly swirl to spread evenly.  It should be VERY thin.  If there is too much you can dump a little back into the batter bowl.  It takes a few times to get it right but it's easy to get the hang of.  Cook for about a minute/side.  Move to a cutting board and lay flat.  Continue until all of your batter is used.  

In a medium saucepan combine the chestnuts, cream, vanilla bean and seeds, cognac and sugar.  Bring to a boil, quickly turn the heat down and then let it simmer for 10 minutes.  Take out the vanilla bean (save this - you can rinse it out, let it dry and make vanilla sugar).  Combine all the ingredients in a food processor/blender and blend until smooth.  It should be very creamy - a soft frosting like consistency.  

Spread a least 2 tablespoons on your crêpe and fold and half and then half again (small triangle shape).   Sprinkle with a small amount of confectioners sugar.  Enjoy!

*If you have a dairy allergy, use water instead of cream for the filling.  It won't be as "creamy" but still really good.  If you use water add another 1/4 cup of sugar.  Also use earth balance butter in the crêpes and you can substitute water or soy milk for the milk in the crêpes as well.  

*If you can't use chestnuts take 1 cup of your favorite fruit and 1 tablespoon of sugar.  Combine the fruit and sugar in a small saucepan and heat on low until the sugar dissolves and the fruit starts to break down.  Or you can simply sprinkle fresh fruit on top of the crêpes.  

Heirloom Tomato and Arugula Salad with an anchovy vinaigrette

This salad is so tasty, every time I pass heirloom tomatoes at the market I have to buy them.  I love to make this salad.  It's sweet and salty with a lot of texture.  I can't wait until it's heirloom tomato season!  

 La Recette:

2 cups baby arugula 
1 small shallot, thinly sliced
3 extra large hard boiled eggs, quartered
1.5 pounds heirloom tomatoes, quartered or halved if small
1/4 cup feta cheese
1 Tablespoon Italian parsley roughly chopped for garnish

Dressing:
1/4 cup extra-virgin olive oil
3 Tablespoons champagne vinegar
1 teaspoon capers, minced
3 anchovies, minced
1 clove garlic, minced
1 teaspoon lemon zest
2 Tablespoons freshly squeezed orange juice
1 Tablespoon Dijon mustard
Salt and freshly ground pepper to taste

Spread arugula on a serving dish.  Next, layer with the tomatoes and then the eggs.  Sprinkle the shallot rings evenly on top and finish with the feta and parsley.

For the dressing, combine all of the ingredients in a bowl and vigorously whisk for 10-15 seconds.  Pour evenly on the salad and serve immediately.

Serves 4.  Enjoy :)

*Really great with a Chardonnay or Sauvignon Blanc. 

Tarte au Citron Meringuée

For me, a lemon meringue tart is the quintessential summertime dessert. When you take your first bite, soft and fluffy meringue clouds float to the roof of your mouth followed by the sweet yet tart, creamy lemon curd. Finally, the flakey gluten free crust melts in your mouth and it's a perfectly refreshing dessert for a warm summer's day. I like to enjoy a small slice with an ice coffee. It's also a favorite with my family. What is your favorite summertime treat?

This amazing photo was taken by the great Joanie Schwarz :)
http://www.joanieschwarzphotography.com


La Recette:

Pastry:
1 1/2 sticks unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups gluten free baking mix (I prefer Bisquick gluten free baking mix)
1/8 teaspoon salt

Lemon Curd:
4 lemons at room temperature
4 egg yolks at room temperature (reserve whites for meringue)
1 1/2 cups sugar
1 stick unsalted butter at room temperature
Pinch of kosher salt

Meringue:
4 egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar

Preheat oven to 375 degrees F.
For the tart shell:
Mix the butter and sugar together with an electric mixer fitted with a paddle attachment until combined.  Add vanilla. In a medium sized bowl, sift the flour and salt together. Add the flour mixture to the sugar and butter mixture. Mix until the dough starts to come together.  If the dough is dry, add 1 tablespoon at a time of ice water until it starts to take shape.
Place the dough on a surface with GF flour. Shape into a flat disk and dump into a 9 inch round tart pan with a removable bottom.  Press the dough with your fingers until it is shaped evenly in the pan.  Make sure the edge is flat and chill for at least 30 minutes.
Using a piece of parchment paper, place it on top of the tart shell. Fill it with pie weights, rice or beans and bake for 15 minutes. Remove the parchment and filler and prick the tart all over with a fork. Bake again for 20 minutes or until lightly browned. Cool to room temperature.
For the lemon curd:
Remove the zest of the lemons with a vegetable peeler, avoiding the white pith.
Squeeze the lemons to get 1/2 cup of the juice and set aside. In a food processor with a steel blade, process the zest and sugar for 2-4 minutes until very fine.
In a bowl of an electric mixer fitted with a paddle attachment, mix the butter with the sugar and lemon zest. Add the eggs slowly and add the lemon juice until combined. Pour into a medium saucepan and cook on low heat until thickened. 8-10 minutes. It should be thick enough to coat the back of a wooden spoon.
Remove from heat and pour the lemon curd into the tart shell. Allow the lemon curd to set a room temperature.
For the meringue:
Place the eggs whites and cream of tartar in the bowl of an electric mixture fitted with a whisk attachment. With a wire whisk gently break up the cream of tartar. Then, using a low speed, beat the eggs whites until soft peaks form. Add the sugar and continue beating until stiff peaks form. 2-3 minutes.
Pour the meringue on top of the lemon curd and that it touches the edge of the crust. Bake for 10-12 minutes or until the meringue is golden.
Enjoy :)