I love summer. Fresh fruits and vegetables, homegrown in the garden, really what could be better? We decided to take advantage of our tomatoes last night, with a deliciously simple pasta and tomato sauce. I tried a new gluten free pasta from a local gluten free bakery, Maninis. It’s available at our local stores and farmer’s markets, and they also have mixes that can be purchased online.
- 5 small tomatoes
- about a tablespoon of olive oil
- 1/4 small onion, chopped
- 3 cloves garlic
- good pinch of salt
- a small pour of red wine
- a teaspoon or two of dried oregano
- dash of balsamic vinegar
First, used a food mill to de-skin and de-seed fresh tomatoes from the garden (alternatively, use canned tomatoes).
Then, heat the oil, soften the onion, sauté the garlic briefly, and add the tomatoes, salt, and red wine.
Let simmer down, add tomato paste and finish with some dried oregano and a dash of balsamic vinegar.
Verdict? The gluten free pasta was absolutely delicious! It definitely tasted like real pasta. The only real difference that Nick noticed was that it started to break down slightly in the colander. I will definitely rely on them in the future when Nick doesn’t want to bother with making homemade pasta.
Pork coated and fried in gluten free breadcrumbs, topped with mustard, and served with sautéed green beans.
Simple, easy, and delicious.
I love using leftovers to make something delicious. I was craving chicken parmesan, but wanted a version that was both low-carb and gluten free.
We had a leftover tomato base (tomatoes, salt, garlic, and olive oil) from making pizza as well as fresh mozzarella, so he made a very simple version. He used chicken breast, topped with the tomato base and a bit of oregano, and then put fresh mozzarella slices on top.
Baked at 325 until done (took about 30 minutes).
He served it with steamed broccoli.
Sometimes a simple dinner is exactly what you need….
Our farmers market has been full of delicious fruits and vegetables, so we had an extremely straightforward dinner of braised kale and salmon filets.
To make the kale (about 1 1/2 lbs, coarsely chopped), Nick used oil (~1/4C) and chicken stock (~3/4C), added salt and pepper to taste, and simmered covered in a saucepan until tender. Once tender, remove the lid and cook until the liquid has evaporated. (about 10 minutes total)
The salmon was cooked sous-vide, and sprinkled with finishing salt to plate.
My sister’s boyfriend was visiting this weekend, so on Saturday night we had them both over and enjoyed a roof-tip dinner on our deck.
Rib-eye has become our favorite cut of steak to grill. The flavor is perfection, and the slightly fattier cut makes it perfect for grilling. The steaks are pretty massive, so they each serve 2.
Nick modified this recipe for domino potatoes from Bon Appetit to work on the grill. He used Yukon gold potatoes, and prepped them like the recipe by cutting them into rectangles and then slicing. He then put them in a foil pack with a bit of olive oil, butter, garlic, and rosemary.
They were on the grill for about an hour or so, and the steaks were cooked to rare and medium rare.
He plated the potatoes in rows, and topped with finishing salt.
Fantastic company, and incredible views.
I love schnitzel in all forms, but can never order it in restaurants since it uses breadcrumbs. Luckily, Nick decided to make me a gluten free version using gluten free breadcrumbs (found at our local co-op).
First, he took the pork chops and pounded them thin with a meat mallet.
Then, he coated them with egg, and a mixture of gluten free breadcrumbs with salt and oregano, and then fried them in peanut oil.
To make the asparagus, he first blanched them, and then sauteed them with red wine vinegar.
Finally, the mustard sauce is a blend of coarse grain mustard, olive oil, a little bit of salt, and a dash of balsamic vinegar.
Glazing root vegetables has turned into my absolute favorite preparation. I love how the glazing brings out the flavor, but makes the texture just melt-in-your mouth delicious.
For the final course of our dinner party, Nick paired his seared lamb lollipops (served here with cauliflower couscous and here with sous-vide glazed sunchokes) with duck-fat glazed turnips.
For the turnips, he used the recipe for glazed vegetables from the French Laundry Cookbook by Thomas Keller. Combine peeled and sliced turnips with salt, sugar, and rendered duck-fat in a vacuum sealed bag. Sous-vide at 185F until tender (probably about 40 minutes). To finish, pour all contents into a sauce pan and reduce until the liquids coat the turnips in a glaze.