New Year brings with it many well-intentioned resolutions
that for many of us usually involve a pledge to lose a few
pounds. Our focus at Glutenfreeda.com is the creation of great
tasting gluten-free recipes that are gourmet in nature. Three
things distinguish gourmet from every day cooking: ingredients,
technique and presentation. Velvety rich desserts, heavenly
creamy pastas and smooth, silky sauces all get their luxurious
flavors and textures from butter and cream.
Perhaps youve enjoyed a meal at a
great restaurant and wondered how the chef achieves those
mouth-watering results. The answer is butter and cream. Chances
are the chef begins the preparation of your meal with butter,
adds cream and then finishes with butter.
I asked a friend of mine who recently graduated
from the Cordon Bleu Culinary Institute in Paris to share
with me the single most important thing he learned at the
Institute. He replied, "If whatever you are making doesnt
taste just right, add more butter. If its still not
quite there, add a little cream. Taste again, and If its
still just shy of perfect, add more butter". Sadly, to the
heart conscious and low-fat eaters, this is true; fat makes
everything taste better.
Having said that, Id like to offer
a few ideas that will enable you to enjoy the rich recipes
in our archives instead of avoiding them because they call
for butter or cream. Take note that substitutes will produce
less than nirvana results, but if you already eat low-fat,
were sure youll be delighted.
lets talk about butter. Unless otherwise stated, when
our recipes call for butter, we are referring to unsalted
butter. Unsalted butter adds so much to food, that our first
suggestion for cutting fat would be to use unsalted butter,
but cut the amount in half or less.
We strongly urge you not to substitute butter
with margarine or heaven forbid, I cant believe
its not butter, because we CAN believe its
not butter! These substitutions will compromise your meals
flavor, instead, substitute with a little olive oil or vegetable
oil, depending on what you are making.
Cream can be substituted with low-fat milk,
soy milk products or in some recipes, chicken stock. We always
use homemade stocks and freeze them in one or two cup containers
for future use. Once frozen, the fat solidifies on top and
can be easily removed before using the stock.
Instead of sour cream or crème fraiche,
try substituting pureed fruit in quick breads, muffins and
Of course, if you are watching your weight
but subscribe to an Atkins type philosophy, well then, go
ahead and enjoy all the butter and cream, but by all means,
avoid those carbs!
There is no one low-fat secret that works
for everyone, but our philosophy is to choose recipes that
call for whole natural foods with lower fat for the majority
of our meals and to dine on the rich, creamy, decadent meals
just a couple of days a week; moderation. Good advice for
a all aspects of living, including eating well.