Gluten free - The Cook's Cook

Stuffed Potato Cakes

Wilma Kleger — Wed, 23 Mar 2022 15:58:02 +0000

Stuffed potato cakes are much loved in my house! Often, I deliberately cook extra mashed potatoes, so we can make these potato cakes with the leftovers. No matter what you mix in they are always delicious — and served with a salad, they make a full meal. I make mine Cordon Bleu style, filled with ham and cheese. So that my daughter can eat them, I use gluten-free flour, but wheat flour works as well for a non-gluten-free version.

Or try to cook the Ecuadorian Llapingachos!

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Homemade White Butter

Ira Prakash — Thu, 10 Feb 2022 22:16:05 +0000

Fresh homemade white butter has its own charm! It is called makhan in Hindi and is made without any additives or preservatives. Making butter at home sounds difficult, but thanks to electronic mixers or food processors, you can whip it up in just 5 minutes! Many North Indian families make butter at home because it tastes better than the butter you can buy at the store. As compared to the regular butter, Homemade white butter is natural, unprocessed, more nutritious, and can be enjoyed with literally anything. My Mom used to make butter in order to make homemade ghee or clarified butter. You can also keep the butter whole for everyday cooking. It keeps well in the refrigerator for 5-7 days and in the freezer for a month or even more! It is delicious served on piping hot parathas or fried stuffed flatbreads of all sorts, like aloo/potato paratha, gobi/cauliflower paratha, mooli/ radish parathas, or paneer/Indian cottage cheese paratha. It is also used liberally when serving the famous combination of makki di roti (corn meal flatbread) with sarson ka saag (mustard greens).

To make this recipe, collect fresh cream or malai daily at home from the top of slow-boiled milk and store this collected cream in freezer. You can use readymade heavy cream too.

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Easy Chocolate Raspberry Truffles

Felicia Levinson — Thu, 19 Aug 2021 16:37:39 +0000

Easy chocolate raspberry truffles are just what you need for hot summer entertaining. What chocolate shops and candy makers don’t want you to know is that you can turn these out in your kitchen in just a matter of minutes, and a little chilling time.

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Miso-Glazed Black Cod

Philip Nicholas — Thu, 15 Oct 2020 19:00:38 +0000

Black cod, also known as sablefish, is a spectacularly rich, white-fleshed fish with a buttery flavor and moist, succulent texture. It has one of the highest levels of heart-healthy Omega 3 fatty acids and is abundantly plentiful, making it an excellent and sustainable choice. Here, it is marinated and caramelized with sweet-savory flavors in a world-class recipe made famous by the renowned Japanese chef and restaurateur Nobu Matsuhisa. In the original version the cod is marinated for 3 days, which is what I do when I have the time, as it really does intensify the flavor, but overnight will also give you mouthwatering results. This is one of my favorite all-time dishes and so easy to prepare. I love serving it at a dinner party and watching people’s faces when they take their first bite.

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Pizza for Gluten-Free Beginners

Carol Fenster — Mon, 24 Aug 2020 22:05:20 +0000

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Science in the Kitchen: Frozen Yogurt

Sai Pathmanathan — Wed, 23 Oct 2019 00:55:02 +0000

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Cod Puttanesca with Clams, Broccoli Rabe, and Magic Brown Rice

Steve Sloane — Mon, 21 Oct 2019 15:09:02 +0000

This dinner is great for entertaining because you can prepare it mostly in advance, and when the fish is ready there is no rush to prevent overcooking. It is nice served warm and doesn’t have to be piping hot, especially in summer. If you like wine, this meal goes well with dry white wine and its flavor is strong enough to stand up to a fruity red. I actually had mine with a Cascara iced beverage that my kids brought in from Mexico. It is made from the coffee berry and even without sweetener, tastes sweet and delicious, fruity, like a fine wine and dry like unsweetened iced tea. It packs a mild caffeine buzz. I don’t think it is available yet in the United States.

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Stir-Fried Nettles, Chinese Style

Rachel Goclawski — Mon, 01 Jul 2019 23:23:15 +0000

Foraged stinging nettles must be collected with care — gloves and long sleeves are a must — as they will sting bare skin before they are cooked. Once cooked, however, the sting vanishes and they are flavorful and highly nutritious. To learn more, watch the episode of Outside & In with The Cook’s Cook in which host Denise Landis learns from certified forager and educator Rachel Goclawski how to identify and forage for stinging nettles. This easy recipe for stir-fried nettles tossed with noodles is one of Rachel’s everyday favorites.

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Pakoras

Jennifer Katzinger — Sun, 17 Mar 2019 14:10:03 +0000

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Gluten-Free Baking With Oats

Kristine Kidd — Mon, 18 Feb 2019 18:13:22 +0000

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Armchair Asia: Exploring the East from my Gluten-Free Kitchen

Laura Russell — Sat, 19 Jan 2019 16:19:01 +0000

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Gluten-Free Baking Begins with Flour

Lisa Stander-Horel — Mon, 17 Dec 2018 17:17:13 +0000

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