Dancing in the Kitchen with Gluten-Free Girl and the Chef
This past week I was given the opportunity to preview and try a few recipes from Gluten-Free Girl and the Chef’s new book, .
Let me tell you how excited I was about this! When my husband was first diagnosed with a gluten allergy my Mom gave me her first book, Gluten-Free Girl. I read it cover to cover in under 24 hours, and then my fingers just started itching to cook.
For a little perspective, I am not a good cook. Or at least I didn’t think I was. I made things like spaghetti, macaroni and cheese, simple stir fry, etc. I had trouble cooking rice. I didn’t even think I enjoyed cooking! It was just another thing to check off of my long to-do list.
But after reading her book and all of the wonderful descriptions of food, I had a burning desire to cook. I enjoyed myself at the grocery store smelling lemons before picking them out. I crushed garlic cloves under my knife and loved how my hands smelled like good food for hours afterward. Cooking and baking was suddenly exciting and interesting, and I was hooked!
Now, I cook all the time. If I could and had the time, I think I would do nothing but try new recipes all day. My waistline wouldn’t appreciate it much, but I might just be blissfully happy anyway.
So, when I read on their blog that they were looking for readers to try out some of their recipes and post about it, I jumped on the opportunity. It also happened to be my sister-in-law’s birthday so it was a perfect occasion to have friends and family over for a little dinner party.
I can’t publish the recipes here, but I hope you’ll be salivating enough from the description of these recipes to go out and purchase the book, I’m positive you won’t be disappointed.
Also, Shauna and Danny if you are reading this, I apologize for the poor pictures. They really don’t do the food justice. I’m excited to be taking taking a photography class this fall as I have this wonderful fancy camera that I can’t ever get great pictures with!
Here’s how it went:
Appetizer: Seared Shrimp with Garlic Almond Sauce
This got rave reviews. Every single person loved it. It was like shrimp drenched with some decadent new flavor of butter, although there was no butter in the recipe. I’m not sure if I got the sauce quite as smooth as it was meant to be, but it was awesome anyway.
I’ve never been comfortable cooking shrimp but the method in the recipe was really simple and made for amazing shrimp.
Dinner: Fresh Pasta with Anchovies, Lemon, and Olives.
Let’s start with the pasta. FRESH pasta. This was really simple to make and delicious. I hand rolled it all out which was a bit time consuming, but after tasting this pasta I think I will invest in a pasta roller machine. Store-bought pasta is one of the easier gluten-free things to find, but fresh pasta just made the whole meal better, and there’s a nice sense of accomplishment I got from making my own pasta.
As far as the recipe goes, I personally loved it. But I love olives. If you dislike olives, you will not like this recipe. I had a couple of olive haters who didn’t like it at all. But, if you do like olives, you will be head-over-heels in love with this recipe!
I loved how there were so many strong flavors, but they all sort of mellowed out and blended together into a really unique flavor. I wish the people who didn’t like it would have stopped eating it so I could have had more for leftovers!
Dessert: Chocolate-Peanut Butter Brownies.
Um, yum! These. Are. Amazing. Hard to go wrong with chocolate and peanut butter, but if I didn’t know they were GF I would never have guessed. In fact they are the best brownies I have ever had. They were rich and gooey, and the peanut butter made a pretty ribbon and tasted delicious too. My only struggle was it was hard to tell if they were done because the peanut butter stays sticky so I overcooked the first batch a little. I cooked the 2nd batch just right and they were even better.
Overall Impression: I will absolutely be buying this book. These people know how to cook, AND bake! There is a GF pizza crust recipe that looks delicious, I can’t wait to try it. I did go over my budget as some of the ingredients were a bit pricey, but I think deserve an occasional splurge and was happy with the results.
Thank you for allowing me to participate, I can’t wait to try the rest of the recipes!Published on September 20, 2010 · Filed under: Uncategorized;
2 Responses to “Dancing in the Kitchen with Gluten-Free Girl and the Chef”
said on September 20th, 2010 at 1:50 pm
Yay for fresh pasta and choclate (not necessarily together…). I invested in a pasta machine and I hardly use it because I decided rolling it out was easier. I guess it depends on the recipe, but I def. recommend trying it out on the machine before buying! I’ve used the pasta machine for a “pasta making party”, which was fun!
Karissa said on September 20th, 2010 at 1:59 pm
Thanks for visiting! I wonder if pasta dough for “regular” pasta is maybe softer than GF pasta because the dough I had was pretty hard to roll out, although my muscles could certainly use the exercise! Thanks for that though I will definitely keep the receipt if I decide to buy one!
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