New Blog: PV GF

My friend Laura just started a blog.

http://glutenfreepioneervalley.blogspot.com/


We're going to do another potluck next month.

Stay tuned!

Glu Fru Apples: The Hunt for Gluten-Free October

Molly and I went off the experimental deep end this time, with grilled stuffed apples (sauteed onions and spicy ground pork from Simple Gifts, Empire Apples from Cold Spring Orchard). Cocoa applesauce cookies with cinnamon frosting were a hit. Next time: more sugar (or local maple syrup). Our apple cider ice cream was not as successful - the freezer unit of the ice cream maker was not cold enough, and we had a thin custard instead.

However, it turned out to be a perfect dipping sauce for Robin's delicious apple bread.

It would have been sweetness overload, but Diane saved the day with apple-gorgonzola pizza on a gluten-free crust from Hillside Pizza of Hadley. She also brought grilled chicken with apple-onion-lime salsa - so simple, so delicious.

Looking ahead to November, we're planning a gluten-free thanksgiving... with a twist... more details to come!

Gluten Free August: Tomato Explosion

Tomatoes have taken over our valley this hot dry summer. The delicious giant purple heirloom Brandywines overran all the other plants in my garden. The GluFru masterminds chose wisely and so we had much to do with our tomatoes. Greek Salad, goat cheese stuffed cherry tomatoes, tomato sorghum biscuits and Thomas Jefferson's own scalloped sweet tomatoes. But the winner this month was our host Robin, who shares her recipe below...

Below is my recipe for the Stuffed Eggplant with ricotta and ham which I made, it was based off this recipe in the Boston Globe.



2 medium Italian eggplant
Olive oil (for sprinkling)
Salt and pepper, to taste
2 tablespoons olive oil
1 red onion, finely chopped
1 teaspoon chopped fresh coriander
6-8 sprigs fresh thyme
2 cloves garlic, finely chopped
2 medium ripe tomatoes, coarsely chopped
1 bay leaf
1 cup fresh whole milk ricotta
1/3 cup finely grated pecorino cheese
1 tablespoon chopped fresh cilantro
8 slices ( 3/4 pound) Boars' Head Sweet Sliced Ham thinly sliced, then finely chopped
2 egg whites
1/4 cup water
Extra fresh thyme (for sprinkling)

1. Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish.

2. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Sprinkle generously with oil and salt. Bake for 20 minutes. Leave to cool.

3. With a teaspoon, scoop out the eggplant flesh. Chop it coarsely; transfer to a bowl.

4. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the red onion, garlic, fresh coriander, and thyme. Cook over medium heat, stirring often, for 3 minutes. Add the tomatoes, bay leaf, salt, and pepper. Cook, stirring often, for 4 minutes.

5. Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy and well flavored. Discard the bay leaf. Leave to cool slightly.

6. Lower the oven temperature to 375 degrees.

7. Stir the ricotta, pecorino, more cilantro, diced ham, egg whites, salt, and pepper,together then mix into the eggplant mixture. Fill the eggplant shells with the stuffing.

8. Return the shells to the baking dish. Add the water to the dish. Bake the eggplant for 45 minutes uncovered. Let cool for 30 minutes before serving.

A Gander of Geeseberries

Heading back down 202 from NH, I stopped by Hamilton Orchard, where one can pick their own berries or for those in a hurry just by them in the glutifull little store. They had cartons of gooseberries, currants, raspberries, and blueberries. So I purchased one of each and decided to see what else was strewn about the house to see what I should make for the GFP. I gathered up some refugee zucchini from my parents garden, a potato, an onion, nine quail eggs and decided to make some Latke with a Gooseberry Sauce, and leave the other berries for something later.

Here it is:

Zucchini Latke

Shred
3 Zucchini
1 Potato
1 Onion

Beat
9 Quail Eggs
2 Chicken Eggs

Add
3 Tbs Gluten Free Flour Substitute of Choice (I used Bob's Red Mill Gluten Free GF Homemade Wonderful Bread Mix)
2 Tbs Red Quinoa
1/2 tsp salt
dash garlic powder
dash salt

Mix it All Up

Fry
In 3 Tbs of Rapeseed Oil (Canola)
Spoon in Raw Latke Components and Fry
Flip as each side browns
Replenish oil as necessary


Gooseberry Sauce

Melt in Sauce Pan
2 Tbs Butter

Combine in sauce pan
1/2 pt of Gooseberries
2 Tbs Brown Sugar
1/2 tsp cinnamon
1/4 tsp cloves

Heat
On Medium Heat, occasionally stirring, until berries deflate or you get impatient and squish them with a potato masher.

Serve Warm

Gluten Free Potluck July: A Berry Good Time

Tonight we had our sixth gluten free potluck here at Old Montague in Amherst, MA. The secret theme ingredient was berries. Tristan was declared winner - he brought zuchini latkes with gooseberry sauce.

Actually, we were all winners - lots of meat and lots of desserts. Jennifer and Gina joined us for the first time and we hope they'll come back next month. Ryan and Maria are leaving us for the west coast, but they promise to start a GluFruCru in Seattle.

My grill busted out of the basement, got a good cleaning and a propane refill, all for raspberry lime steak tips. Also on the menu: Berry crepes, raspberry brownies, blueberry salad, blueberry lamb chops, black raspberry muffins, blueberry muffins, blueberry pork chops and raspberry mousse.

Up for August is tomatos, and Robin has agreed to host.

Please share your recipes! And share this blog with your friends.

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Raspberry Lime Steak Tips

2 lbs sirloin tips

Marinade:
1.5 cups raspberries
3/4 lime sliced, squeezed
pepper
salt
red pepper
safflower oil