Friday, May 22, 2020

Rhubarb Ice Cream With No Common Allergens

      Rhubarb quickly cooks down to a soft, slightly gooey texture, one that thickens as it cools. This allows us to use it to make a surprisingly smooth, luscious ice cream without cream, added starches, or other common allergens. 


     4 c. of rhubarb  stalks -trimmed, washed and sliced reasonably thin (to prevent
          long rhubarb strings in the ice cream)     Throw away the leaves; they're poisonous!
     2-1/2 c. water
     3 c. sugar (See Sugar in the Glossary)
     1/4 tsp. salt  (See Salt in the Glossary)
     (optional but really good) 1 stick of cinnamon

     Put all ingredients in a saucepan, bring to a boil, and simmer until the rhubarb is thoroughly soft and melting into the water. (This should only take a few minutes.) Remove the cinnamon stick and blend thoroughly. Refrigerate for a few hours or overnight. Put the container for the ice cream into the freezer (so it won't melt any of the ice cream when you scoop it into the container). Freeze according to the instructions for your ice cream maker. Immediately transfer the ice cream to its prechilled container and get it directly into the freezer to harden.

Friday, April 17, 2020

Corn-Free, Yeast-Free Marinated Onions

   Most of the relishes and other condiments at the grocery store contain a lot of white vinegar. This can be a problem if you are allergic to the corn that most white vinegar is made from. It's also a problem if you are seriously allergic to yeast, as traces of yeast are likely to remain in vinegar. These marinated onions, besides being vinegar-free, have a citrusy tang and a tamed onion flavor that make them an excellent all-purpose relish.

     1 mild red onion 
     salt (See Salt in the Glossary)
     1/3 c. fresh squeezed grapefruit juice (See Juice in the Glossary)
     1/3 c. fresh squeezed lime juice (See Juice in the Glossary)

     Slice the onion into very thin strips (see the illustration below). Stir 2 tsp. of salt into the onion and set it aside for 20-30 minutes.This will draw some of the juice out of the onion. Place the onion in a sieve and rinse thoroughly. Allow to drain for a minute or two. Move the onion to a bowl. Put the grapefruit juice and lime juice in a small pot and bring it to a boil. Pour the boiling juice over the onion. Allow to steep at room temperature for 20-30 minutes, stirring occasionally. Adjust salt to taste. Refrigerate.

Sunday, April 5, 2020

Hypoallergenic Caramelized Cabbage

     Caramelizing gives cabbage a surprisingly intense, savory flavor without added allergens such as butter or sour cream. Caramelizing does take some time, so do this when you are going to be busy in the kitchen anyway.

This is about the amount of browning I like. Taste your cabbage
as it cooks and find out what level of caramelizing you like
 the best.

     1/4 c. olive or other oil (See Oil in the Glossary
     1 head of cabbage
     salt (See Salt in the Glossary)

This is half a cabbage being caramelized. You don't want to scale the recipe down more than this. For one thing, cabbage cooks down surprisingly much. For another, the cabbage is likely to scorch if the pan isn't full enough.

      Cut the cabbage into uniform strips. maybe 2 inches by 1/2 inch. Heat up the oil in heavy-bottomed stainless pot, add the cabbage and a good sprinkle of salt, and set the burner to medium high. Stir frequently. The goal is to brown, but not burn, the cabbage.  Stirred constantly, it may not brown; left alone for too long, it will scorch. As time passes, you will need to stir more frequently and to turn the heat down.  You may need to add a little water occasionally to prevent scorching and to stir up browned bits stuck to the pan. Thoroughly cooking down and browning the cabbage should take 30 minutes or so. Add salt to taste.

Tuesday, March 24, 2020

Hypoallergenic Small Savory Pastries

Filled with hypoallergenic leek filling. One recipes fills 3-4 pastries.

     Oh, those flaky, savory little pastries stuffed with spinach (spanakopita), feta/parsley or other good things! The fillo dough with which they are usually made is, of course, wheat; in addition it is likely to contain soy or corn additives, and the individual sheets are dusted with cornstarch to keep them from sticking to each other. You can, however, get quite good results using spring roll wrappers made of rice.

The ingredients of this product are:
"rice flour, tapioca flour, water, salt."
Also, there are no waxed sheets (corn,
soy, dairy) or sprinkles of cornstarch
between the sheets of pastry.

     rice spring roll wrappers
     any filling you like (beef, leeks, summer squash, mushroom, spinach, feta/parsley...) that 
          isn't too damp: you don't want to sog up the wrappers.
     oil for frying  (See Oil in the Glossary)

     Carefully take one wrapper from the package. They are very thin and crack easily. Wet every part of the wrapper under the faucet. Lay down on a flat surface and wait a few seconds. After a few seconds it will be soft, pliable and sticky. Place a bit of filling near the bottom edge and turn the bottom edge up over it, as shown in (A). Fold the left and right sides of the wrapper over the filling, as shown in (B). Roll the pastry up, making sure to leave as little air inside the pastry as possible (C). Otherwise the air will expand while you're cooking it, forming annoying big bubbles. The wrappers become very sticky, so you don't need an egg wash or flaxseed meal to hold the pastries together.
     Once the pastries are rolled up, put 1/4 inch or so of oil in a skillet and heat to medium. Put the pastries in the oil and cook until the bottom of each one is golden brown and crisp. Turn each one over and cook the other side. Remove from oil and allow to cool for a couple of minutes; otherwise they're too hot to eat. Serve warm.

       (A)                                                                    (B)                                                      (C)

Sizzling nicely

Hypoallergenic Leek Filling

Ready to stuff into something

     Leeks have a rich, mellow flavor that deserves to show up in more dishes than just potato-leek soup. This filling is delicious in omelettes, inside baked potatoes, on rice crackers, and in fried pastries. It also contains no common allergens.

     2 Tb. olive or other oil (See Oil in Glossary)
     2 c. washed, chopped leeks
     1/2 tsp. salt (See Salt in Glossary)
     (totally optional) handful of washed, chopped parsley leaves
     1 clove garlic, crushed 
     1/2 tsp. dried dill weed or a few sprigs of fresh dill weed,
          chopped (See Spices in Glossary)
     sprinkle of black pepper (See Spices in Glossary)

Chopped leeks

     Heat the oil in a small pan, and add the chopped leeks and salt. Sauté gently, stirring frequently, until the leeks are translucent and wilted. Do not brown. Add the parsley and garlic and cook another minute or so, until the garlic is translucent. Stir in the  dill weed and black pepper. Add 1/4 c. water, cover and simmer about 15 minutes, until the leek is quite tender and the water has evaporated (you may need to uncover the pan near the end). 

Almost done sauteing

Thursday, February 20, 2020

Corn-Free, Yeast-Free Marinated Daikon

     Pickles are generally packed in vinegar, which contains traces of yeast.  White vinegar, of course, is made from corn.  This quick vinegar-free recipe produces a daikon "pickle" that has a good crunch and actually tastes a lot like conventional pickled daikon. The turmeric, besides complementing the taste of the daikon, turns the pickle a conventional, pretty yellow. (Commercial pickled daikon is dyed yellow.) Cut in long, thin strips, these pickles are also ready to be put in the middle of a sushi roll.

     1/4 c. freshly squeezed lime juice
     1-1/4 tsp. salt (See Salt in Glossary)
     1/4/ tsp. turmeric See Spices in Glossary)
     1 lb. of daikon, peeled and sliced into long thin strips (1/8" or so across)

     Stir the lime juice,salt and turmeric together in a mixing bowl.  Stir in the daikon.  Give it another stir every few minutes for half an hour or so. Refrigerate.

Teff Gravy

Teff gravy made with chicken stock

     Any starch will thicken a liquid, but different starches give different textures. I have tried a lot of different starches, and in my opinion teff flour is the best gluten-free choice for making gravy. Besides having a very mild, pleasant flavor of its own, teff produces a gravy that has very much the texture of a conventional wheat gravy. An added bonus is that teff is just the color to make gravy look even darker and richer. Sorghum flour is a good choice too: simply substitute 1/2 c. sorghum flour for the teff flour in this recipe.

     ¼ c. oil (or fat from pan drippings, if available) (See Oil in Glossary)
     ½ c. teff flour
     3 c. beef or chicken stockor watery part of pan drippings, if available 
          (See Broth, beef or chicken in Glossary)
     salt  (See Salt in Glossary)
     pepper (See Spices in Glossary)

     Heat the oil in a pan; then add the teff flour and fry it, stirring constantly, until it smells toasty and loses its raw-flour character. Whisk in the stock and bring it up to boiling, stirring constantly.  Add salt and pepper to taste. If needed, gradually stir in  more liquid to adjust the thickness to your taste, bringing the gravy back up to a boil after each addition.  Remember that gravy thickens a bit as it cools on the table. 

     If you are planning to use the gravy in a meat pie, remember that gluten-free pie crusts can get soggy more easily than wheat pie crusts do and keep the gravy on the thick side.

     Gravy can turn surprisingly thick and gelatinous in the fridge; this is normal. To serve it again, just reheat, whisk and add a bit more liquid if necessary.