Dancing in the Kitchen

September 20, 2010 by Heather 2 Comments

Dancing in the Kitchen with Gluten Free Girl and the Chef.

As a family who eats primarily gluten-free for our general health, I’m always looking at new recipes. One of my first stops is always to Shaun Ahern’s blog, Gluten Free Girl and the Chef. Earlier this month, they sent out the call for people to try out their recipes and then blog about them. I sent off an e-mail in response almost right away and was gratified to find that I was one of the (many) people chosen to spotlight a select amount of recipes from their new cookbook, Gluten-Free Girl and the Chef. And let me tell you, after trying these recipes I am waiting with baited breath until I can get my own copy of this cookbook. Here’s a sneak at three of the recipes that are within their cookbook:

Pasta with anchovies, lemon and olives. This pasta dish, and the recipe for making the pasta, were two of the recipes included. This pasta is so good, both Logan and Lilly sat down to eat the pasta and asked for more, repeatedly. The pasta was amazingly easy to make, even without a pasta roller or other potentially useful pasta-making tools. I used parchment paper, an empty water bottle and a sharp knife to cut the pasta, and it worked like a charm. It has a faintly corn-taste, but truly, paired with the recipe for anchovies & olives, you can’t taste it, and just taste the wonderful melding of the flavors from the anchovies, lemon and olives. I, who normally am not a fan of olives (and recoil from the idea of anchovies), truly enjoyed this pasta dish.

Seared shrimp with garlic-almond sauce. Making this sauce was an experiment in patience – I have a very, very small food processor. But it was very much well worth the time swapping out different portions to get it all mixed. I was a little bit afraid before getting it made that we would eat all of the Marcona almonds. (Which are *amazing*!) The taste of the shrimp pairs so well with this sauce! (As well as fingers, spoons, and whatever other utensils used to scoop this sauce up and into your mouth!)

And oh. These brownies. These brownies are killer. This is actually the second time I made them, because the first batch I made lasted no more than 3 hours in the house before being devoured. If you get this cookbook, make these. Make them, now.