Posted on Feb 22, 2013
My sister-in-law Lucy always makes this huge, gorgeous prime rib for Christmas Eve dinner. It’s about the only time of the year that I eat this dish, so I look forward to it, especially the nose-numbing blast I get from the accompanying horseradish. As I was helping her with the dishes, she was ready to toss the meaty bones into the trash, so as is my weird habit, I rescued them and brought them home bundled in foil. The day after Christmas, I roasted them and made the most delicious stock as a base for mushroom soup. The flavors are so deep and wonderful from the roasting of the bones, plus, I love wringing everything out of every meal, especially nourishing bone stocks and broths.
I want to make some more soon, so I’ll visit Star, my local butcher and ask for whatever he can give me. I’ll let you know how that goes, but for now, this is a perfect base for soups and stews, as well as for dunking gluten-free french dip sandwiches from left-over Pot Roast.
Don’t worry about how much time this takes — do this on a weekend when you’re home for a bit. Most of the recipe time is roasting or simmering on the stove. If you’ve got nightshade allergies, this is wonderful to make because I’ve never found good commercial beef stock or broth that is free of paprika and/or potatoes.
This is one of those “everything but the kitchen sink” recipes — use what you like and what makes sense.
Prep time: 50 minutes
Total time: about 6 hours
Special equipment: cheese cloth optional
4–6 pounds beef bones
1 large onion quartered (you can leave the peel on)
3 medium carrots cut into 2 inch chunks.
1/2 c. water
3 stalks celery, sliced into 1 inch chunks
10 mushrooms halved
1 T salt
1 tsp. pepper
2 thyme leaves
2 tsp. dried thyme or several sprigs of fresh
2 cloves garlic
10–12 cups of water (to cover)
- Preheat oven to 450 degrees.
- Into a shallow roasting pan, place bones, onions and carrots. Roast for 30–40 minutes until the bones are well browned, turning occasionally.
- Remove roasting pan from oven and drain off fat. Place the browned bones, onion and carrots into a large stock pot.
- Pour 1/2 c. water into the roasting pan and place it over high heat — scraping up brown bits with a wooden spoon. Add liquid to stock pot.
- Add all remaining ingredients and bring to a boil. Reduce heat and cover. Simmer for 4–5 hours. Drain stock and discard the bones and vegetables. To further clarify the broth, you can strain it through a cheese cloth. Bring to a boil. Remove from heat and let stand another 5 minutes. Strain again through cheesecloth.
- I cool the broth and pour into plastic containers to freeze.
Posted on Feb 16, 2013
A nice addition to their array of gluten-free products, Udi’s pizza crusts offer a quick dinner option for those nights you really don’t feel like cooking.
They are two to a package at about $5.00, so $2.50 per unit. A family of four will easily eat two pizzas, along with a salad. Pesto, made with walnuts instead of parmesan makes a tasty dairy-free topping. Sauteed mushrooms with garlic and a sprinkle of Italian parsley would also be nice. If you can have dairy, then load it up with any combination of favorite toppings and go to town.
Next time, I will brush these crusts with olive oil and toss in the oven for a few minutes to brown them up before adding the topping. We like a crunchier crust at our house.
A more affordable, yet more involved pizza that involves heating up your stove top are pizzas made from Trader Joe’s Brown Rice Tortillas. $2.59 buys you six tortillas, so the savings is substantial, but again, there are days when you just want to pull a crust from the freezer and viola.
Posted on Feb 10, 2013
Finding my nightshade intolerance forced me to give up meatballs…at least meatballs that way I’ve always prepared them. In an attempt to find a meatball I like, I suddenly thought…‘Swedish.’ There is pork in here, which I rarely eat, but I will make this once in a blue moon. I also think variety is key for a successful gluten-free diet.
This is Alton Brown’s recipe, with changes to make it gluten-free. I also changed a procedure to lighten the meatballs. A note on ingredients: I’ve developed a friendship with my butcher. He is always providing me some particular cut (like deboned chicken breasts with the skin — more on that later) and he always freshly grinds my meat. If you want to know what you’re eating, find a meat market you trust and have them grind the cut of meat you want. It takes a bit more time, but your butcher will be happy to do this. My ground pork for this recipe came from two boneless pork loins.
This recipe calls for beef stock, but I was fresh out, so I used homemade chicken stock. To my surprise, it worked perfectly. I served this with steamed broccoli and Brussels sprouts and a simple green salad. My family loved it.
Prep time: 30 minutes
Total time: 55 minutes
Yield: 42 meatballs
Servings: Serves 6
2 slices gluten-free bread, crusts removed (I use the rice bread from Trader Joe’s which is free of nightshades)
1/4 c. milk (or a non-dairy substitute, like almond or rice milk)
3–4 T butter (or a non-dairy substitute, like Spectrum)
1/2 c. finely chopped onion
1 tsp. plus a pinch of kosher salt
3/4 lb. ground chuck
3/4 lb. ground pork
2 large egg yolks
1/2 tsp. black pepper
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 c. rice flour or 1 tsp. arrowroot
3 c. beef or chicken stock or any combination of both
1/4 c. heavy whipping cream (omit for non-dairy)
minced flat-leaf (Italian) parsley
- Preheat oven to 200 degrees or to your warm setting.
- Cut the crust off the bread. Tear into pieces and place in a mixing bowl. Cover with milk and set aside.
- In a medium saute pan, melt 1 T butter over medium heat. Add the onion and a pinch of salt and sweat until the onion is soft, about 4 minutes. Remove from the heat and add to mixing bowl with the bread and milk.
- To the mixture, add ground chuck, ground pork, egg yolks, 1 tsp. kosher salt, black pepper, allspice and nutmeg. With two forks, mix gently so that the mixture won’t get too compacted, which makes for heavy meatballs.
- Shape meatballs into rounds with your hands. If you have a scale, you can measure them to about 1 ounce, although I like mine a bit smaller. Shape all meatballs and set aside.
- Heat the 2 T butter in the sauté pan over medium-low heat. Add meatballs, 14 at a time and sauté for 8–10 minutes, turning midway, making sure to get sides browned as well. After fully cooked, transfer each batch into a heatproof baking dish and place in the warming oven.
- Once all the meatballs are cooked, decrease the heat to low and add the rice flour (or arrowroot) to the pan with the drippings. Incorporate with a spatula or whisk. (I needed to add another T of butter here). Stir for 1 minute, then stir in the stock, bringing it to a simmer for several minutes until it thickens. Adjust for seasoning and add a pinch of salt if needed. Stir in the cream to further thicken or omit to keep dairy-free.
- Remove meatballs from oven, cover with sauce and serve with minced parsley sprinkled on top.
Posted on Feb 6, 2013
This morning I awoke to find a message from Amazon regarding a voluntary recall of some of Pamela’s Products. The products targeted in the recall are:
Baking & Pancake Mix
Chocolate Cake Mix
Chocolate Chunk Cookie Mix
Peanut Butter Chocolate Chip Cookies.
Here is the link to get the full info on this recall.
One of my most trusted purveyors of gluten-free products, Pamela’s will no doubt deal with this issue quickly and effectively.