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Chefs who talk gluten free

by Karen on October 23rd, 2012

I feel so fortunate to have connected with some fantastic chefs who understand gluten free and other dietary restrictions.  They graciously contributed to the collection of recipes in Cooking Gluten-Free! their recipes along with my family dinner recipes and gluten free baked goods allow you to eat well everyday. 

Contributing chefs were asked to submit recipes the home cook could prepare in about 30 minutes or so with ingredients that are available at most grocery stores. Many of these talented chefs are James Beard award winners or nominees. Many of the chefs have been featured in magazines such as Bon Appetit, Food & Wine, or The Wine Spectator. All of the chefs are creative and generous, they love the challenge of developing excellent recipes for those on a restricted diet. Wine recommendations accompany the recipes.

Suzanne Goin, Lucques, West Hollywood
Panna Cotta with Dried Fruit Compote

Christopher Kimball, Cook’s Illustrated Magazine, America’s Test Kitchen
Braised Tuna with Ginger and Soy
Master Recipe for Long Grain White Rice

Michael Kornick, mk, Chicago
Leek and Saffron Soup with Sauteed Shrimp

Tom Douglas, Dahlia Lounge,
Seattle Moroccan Chickpea Stew
Curry Roasted Vegetables Brown Rice with Pine Nuts and Currants

Charlie Trotter, Charlie Trotter’s, Chicago
Sauteed Salmon with Caramelized Onion-Strewn Grits and Portobello Mushroom-Red Wine Sauce

Linda Yamada, The Beach House, Kauai
Seared Sea Scallop-Green Papaya Salad with Cranberry Essence

Gerry Hayden, Aureole, New York
Caramelized Cremini Mushroom Soup with Fresh Rosemary
Pan-Roasted Pork Tenderloin with Fennel, Radish, and Arugula Salad

Bob Kinkead, Kinkead’s, Washington D.C.
Jicama Slaw
Grilled Mahi-Mahi with Tomatillo Sauce

Dennis Leary, Rubicon, San Francisco
Mustard Crusted Black Cod with White Asparagus, Black Trumpet Mushrooms, Leek-Potato Puree, and Seville Orange Vinaigrette

Kathy Casey, Kathy Casey Food Studios, Seattle
Sunday Slow-Cooked Roast Beef with Half a Bottle of Wine and a Cup of Garlic

Lynne Vea, PCC Seattle
Roasted Root Vegetables over Warm Goat Cheese Medallions
Gnocchi Sauteed with Rosemary, Sage, and Almonds
Warm Winter Scallop Salad with Shiitake Mushrooms and Apples
French New Potato Salad with Summer Herb Coulis
Green Beans with Pecan Paste Spicy
Winter Tomato Salad

Todd Gray, Equinox, Washington D.C.
Yellow Tomato Soup with Avocado, Red Onion and Mint.
Red Snapper Fillet with Spaghetti Squash, Saffron, and Tomato Cream
Grand Marnier Semifreddo with Bittersweet Chocolate Sauce and Local Blackberries

Hans Bergmann, Cacharel, Dallas-Ft. Worth
Butternut Squash Soup with Roasted Chestnuts
Sauteed Lamb Chops with Goat Cheese on a Roasted Red Pepper Sauce with Sun-Dried Tomatoes
Turnip Timbale Souffle
Cranberry Souffle

Ludger Szmania, Szmania’s Seattle
Groovy Gnocchi with Portobello Mushroom Carpaccio
Stuffed Quail with Spinach, Pine Nuts, and Fresh Chanterelle Mushrooms

Christian Svalesen, 36, Dallas
Pan-Fried Crab Cakes with Tomato Coulis and Cilantro Oil
Mexican Green Soup
Grilled Swordfish Steak over Grilled Eggplant Tapenade with Basil Oil

Barbara Figueroa, The Warwick Hotel, Seattle
Northwest Paella

Erol Tugrul, Cafe Margaux, Cocoa, Florida
Cream of Yellow Squash Soup
Chicken a la Margaux
Grilled Garlic-Studded Portobello Mushrooms with Roasted Tomato Basil Sauce

Thoa Nguyen, Chinoise Cafe, Seattle
Coconut Chicken

Marcella Rosene, Pasta & Co., Seattle
Baked Cheese Wafers
Marinara Sauce Red Sauce with Sweet Butter Clams and Pasta
Tomato Basil Soup
Minestrone Genovese

From → Chef Features

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