Kristine Kidd - Blog

Cooking with RebeccaPoached Eggs with Lentil Ragout

2013-05-13T22:33:30Z

Cooking with Rebecca
Poached Eggs with Lentil Ragout

May 13, 2013

I took my young friend Rebecca to Huckleberry Café in Santa Monica for brunch, and we couldn’t resist 2 items on the menu: the poached eggs smothered in a savory lentil and chard ragout, and fried eggs sitting atop quinoa tossed with market vegetables. Not wanting to waste a drop of the lentil stew, we spooned the last bits over the remaining quinoa, and the mixture was a winner. Rebecca, who is attending culinary school, was curious about what gave the lentil ragout its rich flavors, and we decided to try to recreate the recipe together.

I am a big fan of both quinoa and legumes as satisfying, gluten-free staples. Because of their complex tastes, intriguing textures, and superior nutritional values they make unexpected but excellent accompaniments to eggs. Quinoa creates a toothsome base for fried or poached eggs, and poached eggs nestled in legume stews have become a favorite Sunday breakfast.

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Poached Eggs with Lentil Ragout .

Gluten-Free SaucesEndive with Buratta and Pistachio Salsa Verde

2013-04-30T16:49:34Z

Gluten-Free Sauces
Endive with Buratta and Pistachio Salsa Verde

April 30, 2013

My new book, Weeknight Gluten Free, is filled with recipes for luscious, naturally gluten-free sauces. One of my favorites is a vibrant pistachio and basil salsa verde. Salsa verde is an uncooked, fragrant mixture of olive oil and fresh herbs that takes only a few minutes to prepare. There are Italian, French, Spanish, Argentinian, and German versions. I use a full flavored extra-virgin olive oil, a little minced shallot, and lots of aromatic herbs as the base for many variations.

For the recipe in the book, I add a big handful of toasted pistachios and spoon the sauce over creamy buratta cheese and asparagus stalks. The idea for this dish came from my birthday dinner last year at Farmshop, a rustic yet sophisticated restaurant in Santa Monica that serves perfectly cooked, creative, farmers’ market inspired food.

The sauce is way too yummy to use only in this specific pairing. Like all the sauces in the book, this one can be served on lots of different items. We have enjoyed it over grilled Alaskan salmon, roasted arctic char, and sautéed chicken breasts. Carie at Wheatfree Mom tweeted that she served it over ricotta cheese, and I am eager to try this as an appetizer with crackers.

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Endive with Buratta and Pistachio Salsa Verde.

Gluten-Free EventsCooking Class and Expo

2013-04-25T18:10:43Z

Gluten-Free Events
Cooking Class and Expo

April 25, 2013

I will be demonstrating a recipe and signing books on May 4 & 5 at the Celiac Disease Foundation’s National Conference and Gluten-Free Expo. The conference is taking place in Pasadena, and is a great opportunity to learn up-to-date information about gluten intolerance from doctors, researchers, and dieticians. You will also have the opportunity to sample the best and newest products from over 100 gluten-free exhibitors. I attended last year, and the experience inspired me to write my new book, Weeknight Gluten Free.

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Cooking Class and Expo .

Win a Copy of Weeknight Gluten Free

2013-04-16T16:20:25Z

Win a Copy of Weeknight Gluten Free

April 16, 2013

Today is the official publication date for my new book, Weeknight Gluten Free. It is now available not only at Williams-Sonoma stores, but also at many bookstores nationwide, and online at Amazon and Barnes & Noble. I am thrilled with the stunning photography and the entire package.

In the book, I offer 100 of my favorite gluten-free recipes developed during a year of glorious experimentation. I was the food editor at Bon Appetit magazine for over 20 years and got to taste all of the great recipes we showcased. When my childhood celiac disease recently resurfaced, I was determined to continue to eat as well as I always had. I learned to cook the simple, healthful, fresh food I love, but without wheat, rye, or barley. I focus on items that are naturally gluten-free, and my inspiration comes from the gorgeous produce I find at farmers’ markets. My friends and family never realize anything is missing when they eat my new cooking.

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Gluten-Free PastaPasta Carbonara with Asparagus and Peas

2013-04-03T16:05:51Z

Gluten-Free Pasta
Pasta Carbonara with Asparagus and Peas

April 03, 2013

I was not going to give up pasta when I had to stop eating wheat, so I went on a search for a tasty, firm, nutritious, gluten-free product. Most gluten-free pastas are made from rice. The texture and flavor of rice-based noodles are great in Asian cooking, but they don’t work for me in Italian food—they don’t have enough body, easily overcook to a limp mess, and the flavor is wrong. In addition, it is now suggested we cut back on rice consumption, because of high arsenic levels in some rice products.

Ancient Harvest Quinoa Pasta and Schar Gluten-Free Pasta are two happy discoveries. They are both a semolina-like yellow from the corn in their formula, taste pleasantly nutty, and are resilient in texture if not overcooked. Ancient Harvest is organic and adds quinoa for rich flavor, high quality protein, iron, and B vitamins. Schar incorporates pea protein and rice flour for a more complex taste and extra protein.

I love pasta carbonara almost as much as the New Yorker writer and food enthusiast Calvin Trillin does. While I don’t follow his suggestion to serve it for Thanksgiving dinner, I make it frequently, and in many guises. Inspired by the fresh asparagus and peas appearing now in farmers’ markets and grocery stores, I prepared the recipe here for lunch this past weekend. To compliment the spring vegetables, I added lemon zest and fresh basil to the egg, pancetta, and Parmesan cheese sauce.

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Pasta Carbonara with Asparagus and Peas .

Quinoa: Super Delicious, Super Easy, Super SixBraised Chicken with Red Bell Peppers and Lemon

2013-03-22T16:02:52Z

Quinoa: Super Delicious, Super Easy, Super Six
Braised Chicken with Red Bell Peppers and Lemon

March 22, 2013

Quinoa started appearing in the Bon Appetit test kitchen during my last year or two at the magazine. I could see it was gaining in popularity, but I just didn’t like it much. I preferred orzo, couscous, and bulgur wheat. That was before my childhood celiac disease resurfaced and I had to give up all wheat products.

I decided to try quinoa again as I started focusing on satisfying, naturally gluten-free foods for my new diet. At first I was happy depending on potatoes, polenta, and brown Jasmine and basmati rice as staples, but I wanted more variety. I am happy I chose to play around with quinoa. Not only is it super nutritious, I found an easy technique to make it super delicious too, and it is a featured ingredient in my new book, Weeknight Gluten Free.

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Braised Chicken with Red Bell Peppers and Lemon .

Book Signing and DemoSaturday, March 16

2013-03-12T21:01:45Z

Book Signing and Demo
Saturday, March 16

March 12, 2013

This Saturday, March 16, I will be cooking a couple of dishes from my new book, Weeknight Gluten Free, and then signing books at the Williams-Sonoma store in Beverly Hills. I’ll get started at 2 PM. I hope you will come; I’d be thrilled to meet you.

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Saturday, March 16.

Weeknight Gluten Free Launches TodaySauteed Scallops with Orange-Avocado Salsa

2013-03-01T17:15:00Z

Weeknight Gluten Free Launches Today
Sauteed Scallops with Orange-Avocado Salsa

March 01, 2013

Today is an exciting day for me. My new book Weeknight Gluten Free is finally available at Williams-Sonoma stores. When my childhood celiac disease resurfaced, I was determined to eat as well as I always had. I continued to focus on healthful, fresh, farmers’ market inspired food as I learned to cook without wheat, barley, and rye. This book features my favorite recipes developed during a year of glorious experimenting in my kitchen, and I'm so happy to be able to share them with you.

Rather than offering disappointing versions of dishes that require wheat, I focus on food that is naturally gluten free. I didn’t get depressed about giving up crusty bread and semolina pasta, but instead came to truly appreciate the beauty of polenta, quinoa, and corn tortillas. The book highlights creative uses for gluten-free staples such as quinoa pilafs, creamy weeknight polenta, herbed egg crepes, socca (savory chickpea pancakes), legumes, potatoes, and sweet potatoes. I also created a crusty skillet cornbread that takes only minutes to prepare and competes with artisan breads for satisfaction.

You’ll find recipes for food to eat every night of the week, including meatless entrees, sustainable seafood, poultry, and meat. There are dishes like braised Moroccan flavored chickpeas and carrots with yogurt topping; crisp socca with burrata, greens, and olive dressing; polenta topped with fried eggs, kale, and blistered tomatoes; fish tacos with broccoli slaw and lime crema; turkey cutlets with green olives and lemon on quinoa; and quick Vietnamese beef and noodle soup.

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Sauteed Scallops with Orange-Avocado Salsa.

Gluten-Free Valentine JewelsChocolate Bark with Walnuts, Ginger, and Cherries

2013-02-11T16:42:30Z

Gluten-Free Valentine Jewels
Chocolate Bark with Walnuts, Ginger, and Cherries

February 11, 2013

Pretty, indulgent, relatively healthy, and easy to craft, I made a tin full of these gluten-free confections for us to enjoy during valentines’ week. But, we realized our stash was dwindling yesterday, so we rushed to take the photo here before they were all gobbled up.

I subscribe to the recent wisdom that dark chocolate is beneficial to health, and never miss my 1-ounce daily dose. To transform the routine prescription into something distinctive for Valentines Day, I added nuts, dried fruit, and crystallized ginger to a base of intense, full-bodied bittersweet chocolate. Large walnuts halves, deep red dried tart cherries, and the sugar on the ginger make these delicacies festive and glittery. For a little more polish, I sometimes drizzle melted white chocolate over the top.

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Chocolate Bark with Walnuts, Ginger, and Cherries.

Gluten-free Retreat with Melinda DennisEnergizing Breakfast

2013-02-09T15:04:59Z

Gluten-free Retreat with Melinda Dennis
Energizing Breakfast

February 09, 2013

I spent last weekend learning lots about the nutritional requirements for a gluten-free diet, and eating very, very well. I was attending a retreat in Santa Barbara, led by Melinda Dennis, a celiac expert and dietician specializing in the gluten-free regime. She is one of the founders of the Celiac Center at Beth Israel Deaconess Medical Center in Boson, and taught us more about eating healthfully without wheat than I imagined there was to know.

The retreat took place at the gorgeous and serene Immaculate Heart Center for Spiritual Renewal. Part of the magic of the weekend was being cloistered with about 20 people who cannot eat gluten or who counsel clients on a wheat-free diet. We learned from Melinda and each other, as we shared our stories, asked questions, and enjoyed the lively presentations. Our days were broken up by lovely meals, designed to introduce healthful approaches to eating.

One exercise was to analyze each other’s food patterns. We had been asked to bring a log of everything we ate over 3 days. I was lucky to have Chef Janet Koppelman scrutinizing my meals. She immediately identified that I don’t eat enough protein at breakfast, and rely too much on corn- hot cereal, tortillas, and polenta.

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Energizing Breakfast .

Gluten-Free LunchTacos are Better than Sandwiches

2013-01-30T22:02:13Z

Gluten-Free Lunch
Tacos are Better than Sandwiches

January 30, 2013

When I am not creating a specific recipe for a book, magazine article, or blog post at lunchtime, I want to eat something that takes only a few minutes to prepare and is as satisfying as a sandwich. Corn tortillas have become a favorite replacement for bread, especially as the base for quick tacos.

I discovered there are as many fillings for tacos as for sandwiches on a scouting trip to Oaxaca, Mexico for Bon Appetit magazine about 11 years ago. That was my first introduction to authentic Mexican food, and my cooking was changed forever as I fell in love with the zesty complex flavors of the moles, soups, fresh and dried chiles, and endless dishes made with corn tortillas. Little did I know then that corn tortillas would become a staple in my home when I segued to a gluten-free diet.

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Tacos are Better than Sandwiches.

A Gluten-Free Brunch Shiitake, Spinach, and Goat Cheese Frittata

2013-01-25T15:48:59Z

A Gluten-Free Brunch
Shiitake, Spinach, and Goat Cheese Frittata

January 25, 2013

What to serve? We were hosting 12 of our family for brunch to celebrate the visit of our Philadelphia cousins and their 2-year-old daughter. Some of the guests were vegetarians, some gluten-free, everyone loves to eat, and I wanted lots of time with the relatives. I decided to make 2 big frittatas as the centerpiece of the occasion.

Eggs are my favorite morning food, but scrambling, frying, and poaching are challenging for a crowd. Frittatas, however, are easygoing because eggs and flavorings are cooked together in one pan without much attention. Added bonuses: they don’t demand toast as an accompaniment- an important consideration for those of us who are gluten free- and they can be prepared ahead and served at room temperature.

After lots of experiments at Bon Appetit magazine’s test kitchen, I favor the following technique to avoid dry or rubbery eggs: I sauté onions and other flavorings in a heavy nonstick skillet, pour in eggs beaten with cheese, stir the mixture a couple of times to mingle the ingredients, cover the pan and cook over a medium-low heat just until the eggs are mostly set with areas that are still runny. I like to sprinkle on a little more cheese before setting the skillet under the broiler to finish cooking the top. The result: a lightly browned beauty with a tender texture.

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Shiitake, Spinach, and Goat Cheese Frittata .

Antidote for the FluEasy Gluten-Free Chicken Pho

2013-01-08T18:46:52Z

Antidote for the Flu
Easy Gluten-Free Chicken Pho

January 08, 2013

Steve returned from a business trip to Washington DC with the tenacious flu that is going around this year. He’d been sick for over a week and wasn’t getting better. I made a big pot of chicken pho for dinner- a fragrant, spicy, fresh herb crowned, Vietnamese noodle soup- and his health was restored by the next day. I ended up with the same malady right before Christmas, and had the worst time shaking it. So, I cooked another big pot of chicken pho last night, and here I am back to blogging. What a relief to feel well.

Pho became our favorite comfort food during a family trip to Vietnam 3 years ago. Ever since, I have made it frequently in winter, and always when one of us is sick. Happily, it is naturally gluten free, relying on rice stick noodles rather than wheat pasta, and Asian fish sauce rather than gluten containing soy sauce. You will need to read labels for a couple of ingredients: prepared chicken broth and Hoisin sauce. I rely on Trader Joe’s Organic Low Sodium Chicken Broth or Swanson’s Natural Goodness chicken broth and Dynasty Hoisin Sauce.

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Easy Gluten-Free Chicken Pho .

Better Method for Chocolate Mousse

2012-12-24T00:17:41Z

Better Method for Chocolate Mousse

December 23, 2012

A friend had a little trouble melting the chocolate when she was making my Dark Chocolate Mousse with Spiced Cranberry Topping. I immediately got back into the kitchen and improved the method for working with the chocolate. I updated the recipe at 4:00 PM Pacific Time today. In case you printed out the recipe before then, please check the new and improved method.

Wishing you a happy and delicious holiday season,

Kristine

Gluten-Free Holiday DessertDark Chocolate Mousse withSpiced Cranberry Topping

2012-12-19T22:20:54Z

Gluten-Free Holiday Dessert
Dark Chocolate Mousse with
Spiced Cranberry Topping

December 19, 2012

I created this festive dessert for a holiday gathering with my gal pals (Steve’s name for the group of friends with whom I celebrate birthdays several times a year). Rather than making a disappointing imitation of a baked treat that relies on wheat flour, I prefer naturally gluten-free desserts, and this intense chocolate mousse topped with whipped cream and a sparkling cranberry and crystallized ginger compote was so pretty and indulgent, everyone wanted seconds.

The mousse relies on lots of bittersweet chocolate for its rich flavor. The better tasting the chocolate, the better the mousse. I used Trader Joe’s Fair Trade Organic Dark Chocolate. I melted it in water with only a little cream, not wanting cream to obscure the distinctiveness of the chocolate. The fluffy texture of the mousse comes from whipped egg whites rather than cream, again to preserve the nature of the chocolate. However, whipped organic cream sitting atop the mousse offers a luxurious contrast to the bitter chocolate, helping show off its unique taste with each spoonful.

It is easy to fit cooking this dessert into a busy holiday schedule. The cranberry embellishment will keep for days in the refrigerator, so you can make it whenever you can find 15 minutes. I stirred up the mousse the night before our party and mounded on the cream and cranberries in the morning. Three days after the lunch, the small amount leftover was every bit as good as on the first day, so I will most likely make it a few days ahead next time.

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Dark Chocolate Mousse with
Spiced Cranberry Topping.