(WZZM) - More and more people going gluten free. Incorporating that idea into your holiday dinners isn't as hard as you might think.
Denise Van Eck with Thought Design in Rockford shows you a couple of options to add to your menu.
Click on the video link to watch the segment. Clickhere to learn more about Thought Design. The recipes featured in this segment are below.
Almond Frangipane Mushroom and Swiss Cheese Galette Pastry Ingredients
- 1 1/4 cups Silvana's Kitchen Gluten-Free All-Purpose Flour, plus more for dusting
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 1 stick cold unsalted butter
- 1/4 cup ice water
- 5 ounces blanched whole almonds (1 cup)
- 2 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, at room temperature
- 2 large eggs
Mushroom Filling Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 8 ounces cremini mushrooms, thinly sliced
- 4 ounces shiitake mushrooms, stems removed, caps thinly sliced
- Freshly ground pepper
- 1/4 pound Gruyere cheese, shredded (1 cup)
- 1 large egg yolk mixed with 1 teaspoon water
1. MAKE THE PASTRY In a food processor, pulse the 1 1/4 cups of flour with the salt, pepper and nutmeg. Add the butter and process until coarse crumbs form. Add the water in a slow, steady stream until the pastry comes together. Cover withplastic wrap and refrigerate for about 20 minutes.
2. Turn out the pastry onto a piece of parchment paper lightly dusted with flour; roll out the pastry to a 14-inch round. Transfer the pastry and parchment to a baking sheet and refrigerate.
3. MEANWHILE, MAKE THE ALMOND FRANGIPANE Using a food processor, pulse the almonds with the flour, salt and pepper until finely ground. Add the butter and eggs and process until smooth. Cover and refrigerate.
4. MAKE THE MUSHROOM FILLING In a large skillet, heat the butter. Add the garlic and mushrooms, season with salt and pepper and cook over moderately high heat, until the liquid evaporates and the mushrooms are golden, about 10 minutes. Remove the skillet from the heat and discard the garlic; add three-quarters of the cheese and toss.
5. Preheat the oven to 400º. Remove the pastry from the refrigerator. With the pastry still on the baking sheet, spread the frangipane on the pastry to within 2 inches of the edge. Top the frangipane with the mushroom filling. Fold the edge of the dough up and over the filling to create a 2-inch border;brush with the egg wash and sprinkle with salt and pepper. Scatter the remaining cheese all over the galette and bake forabout 50 minutes, until the crust is golden. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
Miso Curry Delicata Squash
- 1/2 poundsmall fingerling potatoes, washed and dried
- 3/4 pounddelicata squash
- 1/4 cupextra virgin olive oil
- scant 1/4 cupwhite miso paste
- scant 1 tablespoon red Thai Curry paste
- 8ozextra-firm Tofu, cut into chunks
- 2 tablespoons freshly squeezed lemon juice and zest
- 1 1/2 ouncekale, de-stemmed and chopped
- 8ozof broccoli tops chopped
- 8ozof small grape sweet tomatoes sliced in half
- 1 1/2 ounce of fresh cilantro washed, and leaves picked
- 4 radishes, very thinly sliced
- 1 1/2 ouncesMarcona almonds, toasted pepitas, or other toasted nuts
Preheat the oven to 400Fdegrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half lengthwise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide halfmoons. (You can leave the peel on these squash.)
In a small bowl whisk together olive oil, miso, and curry paste. Place the potatoes, broccoli, tofu and squash in a large bowl with 1/3 cupof the miso-curry oil. Use your hands to toss well, then turn everything out onto a baking sheet.Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.
In the meantime, whisk the lemon juice into the remaining miso-curry oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale and cilantro into the leftover dressing and set aside.
Place the warm roasted vegetables in a bowl and toss with the kale mixture, add radishes, tomatoes and almonds. Serve family style in a large bowl or on a platter.
Serves 4 to 6.