spring arrives we welcome back all the wonderful flowers and
fresh produce this season brings after a long, hard winter.
The budding of spring brings with it the first true holiday
of the season Easter. A time for Christians to celebrate
the life and resurrection of Christ. A time for the Easter
bunny to hide colorful eggs that children have so lovingly
decorated. And a time for families to gather around a bountiful
feast in honor of this holiday.
If you happen to be the lucky host for this
years festivities, Glutenfreeda is here to help you
plan a fabulous meal. As with all of our menus and recipes
the goal here is to create a delicious gluten-free feast that
tastes as good, if not better than Easter feasts enjoyed in
the past (before diagnosis).
Smoked Salmon & Asparagus Strata
- 1 pound fresh asparagus, washed, trimmed
- 1 loaf sandwich bread, toasted
- 1 Tablespoon unsalted butter
- 1/2 cup shallots, chopped
- 5 eggs, plus 1 egg yolk
- 1-3/4 cups milk
- 2 cups cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 ounces gf smoked salmon, sliced
- 1 cup Parmesan cheese, grated
- 2 Tablespoons chives, chopped
- 1-1/2 teaspoons dill, chopped
- 1-1/2 teaspoons thyme, chopped
- Pinch of cayenne pepper
- 5-6 ounces of chevre
- 1/2 cup Gruyere cheese, grated
Butter a 2-1/2 to 3 quart baking dish.
Slice blanched asparagus lengthwise and then into 1" pieces.
Cut the bread slices into 1" cubes.
Melt butter in a skillet over low heat and add shallots. Sauté
until golden; remove from heat.
In a large bowl, combine eggs, milk, cream, salt, cayenne
pepper, and black pepper. Cover the bottom of the baking dish
with a layer of bread cubes. Cover the bread cubes with a
layer of 1/2 of the salmon, half of the asparagus, half of
the parmesan cheese, half of the shallots, half of each of
the herbs and all of the chevre, crumbled. Cover with another
layer of bread cubes, remaining salmon, asparagus, herbs and
shallots. Sprinkle with remaining parmesan and gruyere cheeses.
Pour egg mixture over all to within one inch of the top of
the dish. Cover with plastic wrap and let sit in refrigerator
Remove from refrigerator and let come to room temperature.
To bake, preheat oven to 350 degrees F and bake for 50-55
minutes or until a knife inserted in the middle comes out
clean. Remove from oven and let rest for 10 minutes before
(Homemade) Italian Sausage:
Makes about 1 lb. or 8 small patties
- 1 pound ground pork
- 1-1/4 teaspoon fennel seeds
- 1 teaspoon anise seed
- 1 teaspoon paprika
- 1-2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoons coarse ground pepper
Mix all ingredients until well blended and
refrigerate overnight. Form into 8 small patties and fry in
a non-stick skillet until cooked through.
Makes 8 servings.
- 4 lbs. russet (baking) potatoes, peeled
and cut into 1 inch cubes
- 4 Tablespoons unsalted butter
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon fresh thyme, chopped
- Salt and freshly ground black pepper
Place the potatoes in a large saucepan and cover with water.
Add a pinch of salt to the water and bring to a boil. Parboil,
gently, uncovered for about 4 minutes. Drain and let stand
until dry for about 5 minutes. Preheat the oven to 350°F.
Heat 2 tablespoons of unsalted butter and 1/2 tablespoon olive
oil in a large skillet over medium high heat until hot but
not smoking. Sauté half the potatoes, turning the potatoes
occasionally, until golden brown on all sides, about 4-6 minutes.
Season with salt and freshly ground black pepper. Reduce the
heat to low and continue to cook the potatoes, turning them
occasionally, until tender, about 5 minutes more. Transfer
to a baking sheet, sprinkle with thyme and keep warm in the
oven. Repeat this process with the remaining parboiled potatoes.
Makes 8 servings
- 4 cups fresh or frozen strawberries,
- 1/2 cup + 2 Tablespoons sugar
- 4 Tablespoons lemon juice
- 12 ounces gf cream cheese
- 2-1/2 cups gf flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 3 cups buttermilk
- 2 cup milk
- 2 Tablespoon unsalted butter
- 2 cups fresh strawberries, sliced thin
In a food processor purée 4 cups
frozen or fresh strawberries, lemon juice and 6 tablespoons
sugar until smooth. Strain through a fine sieve; set aside.
In food processor combine cream cheese and 1cup of strawberry
purée; blend until smooth. In a large bowl, combine
gf flour, baking soda, salt and remaining 4 tablespoons sugar.
In another bowl, whisk together eggs, buttermilk and milk.
Whisk milk mixture into flour mixture until evenly moistened.
Place a griddle over medium heat; coating griddle lightly
with butter. Spoon 1/4 cup batter onto hot griddle and cook
until pancake is golden brown on bottom and edges begin to
look dry. Turn with a wide spatula and brown other side. When
pancake is done transfer to a platter and keep warm in a 200°F
oven. Repeat process with remaining batter. To assemble pancakes,
spread each pancake with strawberry cream cheese and roll
up. Set two rolled pancakes, seam-side down on each plate.
Top evenly with sliced strawberries and drizzle with strawberry