Authors: Carol Kicinski
Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast (12 page)
Mini Almond Orange Cakes
4 large eggs, separated
1/2
cup sugar
5 teaspoons (packed) finely
grated orange zest (from 4 to 5
average-size oranges)
1/2
teaspoon kosher or fine sea
salt
1
1/2
cups blanched almond flour
1 to 2 tablespoons confectioners’
sugar for dusting
Preheat the oven to 375 degrees. Spray 2 mini muffin tins (24 muffin cups per pan) or one 8-inch cake pan with gluten-free, nonstick cooking spray.
In a medium mixing bowl, beat the egg whites until foamy, starting on low speed and increasing to high. Gradually add ¼ cup of the sugar and continue to beat until stiff peaks form. Combine the egg yolks with the remaining 4 tablespoons of sugar, the orange zest, and salt in a mixing bowl and beat until thick and smooth, about 2 minutes. Add the almond flour and stir to combine. Fold a large spoonful of the egg whites into the almond mixture. Gently fold in the remaining whites. Divide the mixture among the prepared pan(s) (a small ice cream scoop is useful for this if making individual cakes) and bake for 10 minutes for mini cakes, 30 to 35 minutes for a large cake, or until lightly browned and a toothpick inserted into the center comes out clean. Let cool in the pan(s) for 5 minutes, then transfer to a wire rack to finish cooling.
Place some confectioners’ sugar in a small strainer and dust the cake(s) lightly just before serving.
• Dairy-Free Adaptable
• Grain-Free
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Steakhouse Filet Mignon
Roasted Asparagus
Easy Blender Béarnaise Sauce
Chocolate-Strawberry Fool
I
have always felt that going out for dinner with a loved one on Valentine’s Day or on an anniversary was far less special than having a romantic dinner for two at home; the waitstaff are intruding, you are surrounded by strangers, and you don’t have the choice of music and flowers you would at home. It is also far more expensive.
This menu is, in my opinion, the ultimate date-night dinner but more importantly contains basic methods that can be used in other recipes. The way I cook the filets is the same method I use for any high-quality, expensive, tender beef steaks, only the cooking time may change a little, based on the thickness or size of the cut. It produces beautifully cooked, flavorful steaks every time. If you have ever spent a small fortune on a great steak only to find that once cooked it was overdone on the outside and raw in the center, you will appreciate this.
Serves 2
Roasting any vegetable not only is a great strategy for easy cooking but also brings out the natural sweetness of the vegetables.
Blender béarnaise is something that can be whipped up in a minute or two and adds panache to any meal. Even simple, everyday burger patties and broccoli become a restaurant-quality meal when topped with béarnaise sauce.
I like to round out this meal with some simple mashed potatoes. I slice the steak, place it on top of the potatoes and asparagus, and top the whole thing off with béarnaise.
Strawberries and chocolate are classic romance foods and this easy fool does not disappoint. I wanted to call this dessert “Fool for Love” but thought that just might be too corny. If you don’t do dairy, forgo the fool and instead prepare a half recipe of dairy-free chocolate ganache from the All-American Meat Loaf Dinner and dip strawberries into it—
trés romantique.
Quick-Cook Strategy
• Put an ovenproof grill pan or skillet in the oven and preheat both the oven and the pan at the same time.
• Take the steaks out of the refrigerator and let them sit at room temperature for 10 minutes to take the chill off before cooking.
• If you are going to add mashed potatoes to this menu, get them cut up and boiling before doing anything else.
• Trim and peel the asparagus and set them aside until you take the steaks out of the oven. They will take as long to cook as the steaks take to rest. I always buy the thicker asparagus and peel the bottom half with a vegetable peeler; it takes a tad bit longer to prepare them but they roast faster and most importantly they are far superior—it is amazing how this one little trick can transform asparagus from good to great.
• While the steaks are in the oven, prepare the fool and refrigerate it until serving time.
• Prepare the béarnaise while the asparagus are roasting and the steaks are resting.
Steakhouse Filet Mignon
Two 10-ounce filets
mignons (each about
1
1/2
inches thick)
2 tablespoons olive oil
1 tablespoon kosher or fine sea
salt
1 teaspoon freshly ground black
pepper
Put an ovenproof grill pan or skillet in the oven and preheat to 450 degrees.
Pat the steaks dry with paper towels, then brush them with the olive oil. Combine the salt and pepper on a plate and press the filets into them to coat on both sides.
Once the oven has preheated, carefully remove the hot pan, place it on the stovetop over high heat, add the filets, and sear for 2 minutes without moving them. Turn the filets over and return the skillet to the oven. Cook until an instant-read thermometer (see note) registers 120 degrees for rare, 125 degrees for medium rare, and 130 degrees for medium. Make sure you insert the thermometer sideways into the steak so you reach the center. Medium rare should take 9 to 10 minutes. Remove the skillet from the oven, place a piece of aluminum foil loosely over the filets, and let rest for 10 minutes. Do not skip the resting period as this will allow the juices to redistribute back into the meat and prevent them from pouring out when the steaks are cut.
Note:
If you do not have an instant-read thermometer, you can test the steaks using the finger method. Open the palm of your hand and relax your hand. Gently press the tip of your index finger to the tip of your thumb and feel the fleshy area below the thumb with the index finger of your other hand. Notice how that feels—this is what rare beef feels like. To see what medium rare feels like, gently press the tip of your middle finger to the tip of your thumb and feel what the fleshy part below the thumb feels like. For medium, do the same thing using the tip of your ring finger.
Roasted Asparagus
1 pound medium asparagus
1 tablespoon olive oil
1/2
teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black
pepper
Preheat the oven to 450 degrees.
Cut the tough woody end off the bottom of the asparagus, usually about 1
1/2
inches. Lightly peel the thicker bottom part of the asparagus stalks with a vegetable peeler. Lay the asparagus spears on a rimmed baking sheet and add the oil, salt, and pepper and toss to coat. Roast for 8 to 10 minutes, or until they are still green but tender.
Easy Blender Béarnaise Sauce
1 tablespoon freshly squeezed
lemon juice or white wine
vinegar
1 shallot, minced (about
1 tablespoon)
¼ teaspoon kosher or fine sea salt
2 large egg yolks
1/2
cup (1 stick) butter or
dairy-free butter substitute,
melted
2 tablespoons fresh tarragon,
minced
Place the lemon juice or white wine vinegar in a blender with the shallot and salt. Let sit for 2 to 3 minutes to allow the flavors to meld. Add the egg yolks and blend. With the blender running, remove the plastic insert from the blender top and add the melted butter slowly. Add the minced tarragon and blend to combine.
Chocolate-Strawberry Fool
1/2
cup semisweet chocolate chips
1/2
cup heavy whipping cream
1/2
teaspoon pure vanilla extract
¾ cup sliced strawberries
Place the chocolate chips in a microwave-safe bowl and microwave on high power for about 1 minute, or until most of the chips have melted, stirring every 30 seconds. Stir the chips well until smooth and glassy. Let cool. Alternatively you can place the chocolate chips in a heatproof bowl and place over a pan of simmering water until melted, making sure the bottom of the pan does not touch the simmering water.
While the chocolate cools, whip the cream and vanilla until stiff peaks form. Fold the cooled chocolate into the whipped cream with a spatula until combined; the mixture will have some streaks of darker chocolate; this is OK. Divide half of the mixture between two small dessert bowls or wineglasses. Reserve four strawberry slices for garnish and layer the rest over the chocolate. Top with the remaining chocolate cream. Garnish by sticking the strawberry halves into the cream, wide side down, and close together so they form a heart. Refrigerate until serving time.
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Pistachio-Cranberry-Goat Cheese–Stuffed Pork Tenderloin
Roasted Sweet Potato Wedges
Simple Green Salad
Almost Instant Nutella Mousse
W
hen the in-laws, or anyone else you desperately need to impress, come to dinner, it is good to have a fancy schmancy recipe or two that look pretty, seem complicated and “gourmet” but, in truth, could not be simpler. The Pistachio-Cranberry-Goat Cheese–Stuffed Pork Tenderloin falls into that category. With little hands-on preparation time and about 20 minutes in the oven, this dish is special enough for even the most important of people and yet easy enough for a Wednesday night. With a main course this special, all you really need to add is some roasted sweet potatoes (or any roasted vegetable, really) and a perfect salad.
I have heard it said that even if people don’t remember what they had for dinner, they will remember dessert. Mousse is a dessert everyone will remember fondly, especially when it is Nutella mousse. Normally a mousse takes hours to set up properly, but with my secret ingredient this mousse is set and ready to eat in about 15 minutes.
Serves 4
Quick-Cook Strategy
• If you are uncomfortable butterflying the pork tenderloin you can always have the butcher do it, but really it could not be easier. And, by the way, in case you don’t normally have kitchen twine on hand, I have found that the butcher will always give you a length of it for the asking.
• Preheat the oven and remove the pork from the refrigerator and let sit at room temperature for 10 minutes to take the chill off. Also remove the goat cheese and set aside at room temperature to soften.
• Prepare the mousse and refrigerate it until serving time. Personally I think this mousse is perfect as is, but if you really need to impress, whip up some cream, add a dollop to each serving, and top with a berry or two.
