Glutenfreeda is proud to sponsor one of the world's most adventurous motor races, the Peking to Paris Motor Challenge.  This incredible race began on September 10th and will wind its way through some of the most difficult terrain on the planet to its final destination in Paris on October 16th, 2010.  Glutenfreeda has sponsored two cars in the race (both of which will be sporting the Glutenfreeda logo), #60 and #77 in an effort to raise international awareness of gluten intolerance and Celiac disease, literally across the world.  Car #60, a 1939 Chevrolet Speedster is being driven by Douglas MacKinnon (co-owner of Glutenfreeda Foods) and Anastasia Karavaeuv.   Car #77, a 1939 Dodge D11 Deluxe is being driven by Vilnis Husko and James Kavrich.

Celiac disease knows no boundaries, affecting peoples in different countries all over the world. Being associated with this historical race is a wonderful way to demonstrate the borderless characteristics of celiac disease.  Glutenfreeda will be sharing gluten-free recipes and information daily throughout the race through www.glutenfreeda.com, www.glutenfreedafoods.com, their blogs, Facebook and Twitter that are indicative of the cuisines enjoyed along the race route.  Beginning in Peking, the race will take the drivers through China, Mongolia, Russia, Kazakhstan, Uzbekhistan, Turkmenistan, Iran, Turkey, Greece, Italy and finally France.   The race, established in 1907, features over 100 vintage vehicles and will cover and over 8,900 miles in 37 days.

We encourage everyone to follow this incredible journey through the Peking to Paris site at www.pekingparis.com or on Facebook .

Click to open the Peking to Paris 2010 route map:


The first leg of the race winds through China and Mongolia.  Admittedly, Mongolia is not the first place one thinks of when one considers great cuisines of the world, but the use of simple flavorings (ginger, cilantro, garlic, scallions) and the areas local livestock, goats, horses, camels and chiefly lamb or mutton results in delicious and satisfying dishes.  We’ve modified our recipes a bit for the American cook and focused on lamb and beef which are more readily available than camel at your local grocery store.  

As the race progresses we will continue to add regional recipes as the race continues through Asia and Europe.

China

Peking Duck

This recipe is involved and should be started a day before you intend to serve the dish. 

Ingredients

One 4-5 pound duck

For glaze:

• 1-1/2" piece ginger, peeled and sliced
  
• 12 green onions, cut off green parts from white ends; reserve white ends
  
• 3 cups water
  
• 5 Tablespoons honey
  
• 2 Tablespoons rice wine
  
• 1 Tablespoon rice vinegar
  
• 3 Tablespoons cornstarch, dissolved in 1/2 cup water

For crepes:

• 1/2 cup gf flour
  
• 1/2 cup milk
  
• 1/4 cup lukewarm water
  
• 2 large eggs
  
• 2 Tablespoons unsalted butter, melted
  
• 2 Tablespoons unsalted butter
  
• Pinch of salt
  

For garnishes:

• 12 green onions (the reserved white tops)
  
• 1 cucumber
  
• 1 red bell pepper
  
• 1 yellow bell pepper

For dipping sauce:

• 2 teaspoons sesame oil
  
• 1/2 cup gf hoisin sauce
  
• 3 teaspoons sugar
  
• 1 Tablespoon water
  

Directions

Step 1 - Separating the skin from the meat:
There are two methods to loosen the skin from the meat. The more unusual method is with a bicycle pump (!!) no kidding. Although this admittedly sounds strange, it is fun and effective.
Insert a clean pin from the pump just under the skin of the breast. Pump up the duck, forcing air between skin and meat. Repeat this process in several places; into the breasts, legs and thighs until skin is separated. It is not necessary to pump up the back side.

The other method is to slip your fingers between breast skin and meat. Move your fingers around entire breast, completely separating skin from meat.
Make small cuts at tops of legs and insert your fingers completely around legs and thighs until skin comes away from meat.

Step - Hanging the duck:
Hanging the duck is an important step that will ensure that the skin of the finished duck will be crispy.

To secure the duck for hanging, we used a needle threaded with butcher’s string and inserted it through the tail on either side of the spine. Tie a sevure knot and leave plenty of string to hang the duck.

Hang the duck in a cool, dry place. The temperature should be below 40 degrees F.
(Be creative, we hung our duck from a pull-down weight machine in our garage). Place a plate below the duck to catch any drippings. Let the duck hang over-night.

If you can’t find a cool, dry place to hang your duck, you can dry it in the refrigerator; prop the duck up so that air can circulate around it.

For glaze:
In a wok or a large deep pan combine all ingredients, except cornstarch and water mixture, and bring to a boil. Blend cornstarch mixture and add to wok. Stir and boil until mixture thickens and will coat the
back of a spoon. Turn off heat.

Holding onto the string, lower duck into the glaze, rolling around to coat completely. Raise duck and lower to coat again. When duck stops dripping, return it to the garage to hang again. The duck should hang at least two more hours.

Step 4 - Roasting the duck:
Heat oven to 350 degrees F.

Place duck, breast side up in a roasting pan and add 1" of water to pan. The water will keep the duck moist as it roasts. Roast duck for 2-1/2 to 3 hours.
Halfway through roasting time, turn pan around so as to brown evenly. When duck is done it will be a beautiful brown molasses color.

For crepes:
In a food processor combine gf flour, milk, lukewarm water, eggs, 2 tablespoons butter and salt and process until smooth.
Pour batter into a pitcher or a container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes.

Place a non-stick or seasoned crepe pan over medium-heat. Coat pan with a little unsalted butter. Stir batter and pour about
2 tablespoons into crepe pan, lifting it off heat and tilting pan so batter forms an even, thin layer. Cook until crepe top is set and underside is golden. Turn crepe over, using your fingers or spatula and cook until second side is lightly browned. Remove crepe to wax paper and continue to cook rest of crepes. Keep crepes warm until ready to serve.

For garnishes:
First prepare green onions. With a sharp paring knife, cut off root ends. Make several cuts 1" lengthwise from white end. Put onions on ice water and set aside.
The ends of the green onions will curl as they soak up water.
Next score cucumber lengthwise and then cut into thin rounds.
Finally, slice peppers into 1/8" julienne.

For dipping sauce:
In a small bowl mix all ingredients together, stirring to dissolve sugar. The sauce should be the consistency of thin ketchup. If it is too thick, add a little water.
Step - Removing and preparing the duck skin and meat:
Start by cutting legs and thighs away from body, in one piece, by slicing through the joints. Peel off skin from legs and and thighs; slicing it into thin strips.

Remove breast skin in one piece. It should come away easily by sliding your fingers under skin to separate it. Cut breast skin in half lengthwise to make two pieces. Slice each piece of breast skin in thin strips. Remove meat from breast bone and from legs and thighs and cut into thin strips.

To serve duck on a plate: make a circle of cucumbers around the outside of a large serving plate. Make an X pattern on top of cucumbers using one red and one yellow pepper strip. Spoon a puddle of sauce in center of plate and top with strips of duck meat. Lay several strips of crispy duck skin across meat. Serve with warm crepes and green onion brushes on the side.

To eat duck on a crepe: place a small amount of sauce on a crepe and add one or two cucumbers, pepper strips, duck meat, skin and a green onion, fold and enjoy!

Mongolia

Mongolian Lamb Patties with Quick Tomato Chutney

Makes 16 small patties

This dish bursts with flavor and is naturally gluten-free.  Serve the lamb patties with dollops of tomato chutney.  This dish is typically served with a flat bread, but we served it with steamed rice.

Quick Tomato Chutney

Ingredients:

• 2 Tablespoons peanut or vegetable oil
• 1/4 teaspoon ground cumin
• 1/2 cup minced onion
• 1 dried red chile
• 1/2 teaspoon salt
• 2 medium tomatoes, seeds removed and chopped
• 1/4 cup minced cilantro

Directions:

Heat the oil in a wok or heavy skillet over medium-high heat.  When hot, add the cumin for 5 seconds, then the onion and chile.  Toss then add salt and cook until onion is soft.  Add tomatoes, bring to a boil, reduce heat to a simmer; cover and cook for about 8-10 minutes.  Discard chile.   Just before serving add cilantro.

Mongolian Lamb patties

Ingredients:

• 1 lb ground lamb (you can also use ground pork or beef)
• 4 large garlic cloves, chopped
• 1 cup chopped scallions, white and green part
• 1 cup chopped cilantro
• 3 Tablespoons minced ginger
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• Vegetable or peanut oil for frying

Directions:

Place the garlic, scallions, cilantro and ginger in a food processor and pulse until all is equally minced.  Add the meat and the garlic ingredients to a large bowl along with salt and pepper and blend together with your hands.  Cover with plastic wrap and refrigerate for 30 minutes.

Spoon about 3 Tablespoons of meat mixture and form into small patties.  Set on a plate and repeat with remaining mixture.  Heat a large heavy skillet over medium-high heat and add about 1 Tablespoon of oil.  When hot, add as many patties as will fit and fry for about 4 minutes per side, until cooked through and nicely browned on surface.

Lamb and Carrot Stew

Serves 4

In the northern regions of China, this recipe traditionally is made with either lamb or goat.  Our version calls for lamb, but you can also use beef.  This dish is also traditionally served as a hot pot; meat and vegetables in a broth.  We thickened our liquid with a little cornstarch and water to make more of a typical stew type sauce.

Ingredients:

• 2 Tablespoons vegetable oil
• 1/4 cup rice vinegar
• 1/2 teaspoon fresh ground pepper
• 1-1/2 lbs lamb or beef stew meat, cut into 1” pieces
• 2 Tablespoons vegetable oil
• 1 large onion, diced
• 3 carrots, cut into ½” slices
• 2 tomatoes, seeded and diced
• 2 cups chicken, or beef broth
• 1 teaspoon salt
• 2 bay leaves
• 1/4 cup chopped cilantro
• 1/4 cup chopped scallions
• 1 teaspoon corn starch
• 1 Tablespoon water

Directions:

In a small bowl, mix together 2 Tablespoons oil, vinegar and ground pepper.  Place meat in a medium bowl and add the vinegar mixture; tossing to coat meat.  Cover with plastic wrap and marinate in refrigerator for 2 hours.

Heat 2 Tablespoons oil in a large heavy pot over medium-high heat and when hot, add meat; discarding marinade.  Add onion and cook for 10 minutes, browning meat and onions on all sides.  Add carrots, tomatoes, broth, salt, bay leaves and bring to a boil.  Reduce heat to a simmer and cook, partially covered for 1 hour.  Remove bay leaves.  Mix corn starch and water in a small bowl and add to stew.  Cook and stir until sauce thickens.  To serve, spoon stew into individual serving bowls and top with generous handfuls of cilantro and scallions.  Serve with boiled potatoes or steamed rice. 

Mongolian Beef

Ingredients

• 1 pound beef tenderloin, cut into 1" pieces
  
• 1 Tablespoon gf hoisin sauce
  
• 1 Tablespoon gf soy sauce
  
• 1 Tablespoon rice wine
  
• 1 teaspoon dark sesame oil
  
• 4 garlic cloves, minced
  
• 4 scallions, cut into 1" diagonal slices
  
• 2 cups bean sprouts
  
• 2 Tablespoons peanut oil

For sauce:

• 1 Tablespoon rice wine
  
• 1 Tablespoon gf soy sauce
  
• 1 teaspoon dark sesame oil
  
• 2 teaspoons red wine vinegar
  
• 1 teaspoon gf Asian chile sauce
  
• 1 teaspoon cornstarch
  
• 1/4 teaspoon sugar
  
• 1/4 teaspoon salt
  

Directions

In a small bowl, combine hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon sesame oil and garlic. Mix thoroughly with beef and marinate for 15 minutes to 8 hours in refrigerator.

In a small bowl, combine sauce ingredients.

Place a wok on stove over highest heat.When wok is very hot, add 2 tablespoons oil and roll around wok covering surface. When oil gives off a wisp of smoke add beef. Stir and toss until browned, about 2 minutes. Immediately add scallions, stir and toss for 5 seconds. Stir in sauce and add bean sprouts. Stir and toss until all ingredients are coated. Adjust seasonings; serve immediately.

- Glutenfreeda

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