Gluten-Free Makeovers (48 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
(Grandma’s Latkes)
Dairy-free
It took hours
for my grandmothers to make potato latkes, a traditional Hanukah soul food. The two grated potatoes by hand until the grater nicked their knuckles. Then they fried the pancakes in a thick layer of molten Crisco. Thanks to the food processor, you can whip up these gluten-free latkes in minutes, not hours. And, instead of Crisco, fry them in a small amount of olive oil. Serve with applesauce, apple jelly, or sour cream. They are wonderful anytime of the year.
3 large russet potatoes (about 2½ pounds)
1 small onion
3 large eggs
¼ cup potato starch
1½ teaspoons salt
Olive oil for frying
Peel the potatoes, cut into small pieces, and submerge in a bowl of cold water to prevent discoloring.
Peel the onion and cut into large pieces. Drain the potatoes and coarsely grate the potatoes and onion using the grater attachment of the food processor. Transfer to a large mixing bowl. Add the eggs, potato starch, and salt and stir to blend.
Preheat the oven to 250°F. Line two cookie sheets with aluminum foil or parchment paper. Top each with a double thickness of paper towels.
Coat the bottom of a large skillet with 1 to 2 tablespoons of olive oil and heat to medium high. Drop about 2 tablespoons of the potato mixture into the hot oil. Press gently to flatten and fry for 3 to 4 minutes, or until the underside is golden. Flip and brown on the other side. Drain the pancakes on the cookie sheets while frying the remaining mixture. Blot with paper towels and transfer to an ovenproof platter. Place in the oven to keep the latkes warm until ready to eat.
This dish is
the shortest route from stove to table—a must for gluten-free families on the go. Start with a rich garlic and white wine sauce and add a range of options—whatever you have on hand. Chicken, tomatoes, and basil; shrimp with artichokes and Kalamata olives; butternut squash and sage are all combos that I rely on, but you may find others that suit your taste.
6 ounces gluten-free short-cut pasta, such as penne, elbows, or rigatoni (see Pantry, page 275)
3 tablespoons extra virgin olive oil
¾ cup washed baby arugula or baby spinach
1 small onion, chopped
2 teaspoons chopped garlic
½ cup white wine
1 cup gluten-free chicken broth (see Pantry, page 277)
1 to 2 teaspoons chopped fresh basil
one 14.5-ounce can petite-diced tomatoes, drained
Salt and pepper
1½ cups cubed cooked chicken or other cooked meat
⅓ to ½ cup grated Parmesan, Romano, or Asiago cheese
Cook the pasta in boiling, salted water until chewy but not brittle (undercook by about 4 minutes). Drain, reserving ½ cup pasta water. Rinse the pasta in cold water.
In a large skillet, heat 1 tablespoon of the oil over medium heat and sauté the arugula until wilted. Remove with a slotted spoon and set aside.
Wipe out the pan and add another tablespoon of oil. Sauté the onion over medium heat until soft and translucent, about 3 minutes. Add the garlic and sauté an additional minute. Add the wine and simmer 2 minutes. Add the chicken broth, basil, and tomatoes. Simmer 2 minutes. Add salt and pepper to taste.
Transfer the pasta to the skillet and bring to a simmer. Add cooked chicken. Simmer another 2 to 3 minutes or until the chicken is warm and the pasta is tender. The pasta will absorb some of the liquid. Add some of the reserved pasta water or more chicken broth if the mixture seems dry. Return the arugula to the pan and toss with the grated cheese or serve the cheese on the side.
Use Perdue Shortcut Italian Chicken strips or gluten-free rotisserie chicken.
Buy Dorot brand frozen chopped garlic and basil. These are premeasured, just pop out one cube per teaspoonful or use chopped garlic in a jar and ¾ teaspoon dried basil.
Progresso chicken broth is gluten-free.
