Chefs Featured in Cooking Gluten-Free!
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.
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,
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
Suzanne
Goin, Lucques, West Hollywood
Panna Cotta with Dried
Fruit Compote
Christopher
Kimball, Cook's Illustrated Magazine
Braised Tuna with
Ginger and Soy; Master Recipe for Long Grain White Rice
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
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