Gluten Free Recipes

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Pistachio Dessert: Pistachio Creme Brulee Recipe (+Giveaway) Recipe

If you've been following my culinary adventures, you've probably noticed how much I love pistachios! Daddy (my father-in-law) went to visit one of his friends in Sacramento who grows orchards of pistachios. Daddy brought bags filled with fresh pistachios back for me to have fun with. I had never seen or tasted the raw product and it was amazing. The color is richer and greener. Daddy said raw pistachios are very common in India and picking the pistachios brought him back in time. There were so many pistachios that I had to come up with creative ways to make use of them. I immediately thought of making pistachio paste by grinding and blending them raw with a little Bourbon Barrel Vanilla Sugar. I also added pistachio oil to make the paste smooth and creamy because pistachios contain very little natural oil compared to other nuts. I also added a touch of almond extract to give the pistachio paste a nice aroma.

I didn't stop there. I used the paste to flavor a typical French dessert: crème brûlée. I've made crèmes brûlées so many times (lavender, banana, cherry, masala chai, matcha green tea, lemon, chocolate, vanilla, butterscotch, even a savory garlic flavored-one!) that after checking back on PhamFatale.com, I was surprised to see that I never posted this particular version! The pistachios were so fresh that it was almost guaranteed that the crèmes brûlées would be divine. To accentuate the dessert, I used vanilla sugar from Bourbon Barrel in the pistachio paste, the custard mixture and the brûlé part itself. It’s just more evidence that a few exquisite ingredients can transform the simplest foods (eggs, milk, cream and sugar) into something extraordinary.

In addition to tasting incredible, this naturally green-colored dessert can be part of your Halloween table. The kids can have their Snickers and Twix; I’d rather have one (or three) of these pistachio crèmes brûlées!

Fresh Pistachio Recipe with Picture


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Lamb Meatball Recipe (Gluten Free Meatballs) Recipe

My favorite meat by far is lamb. When seasoned properly, it is so tender and tasty. I enjoy it both in whole pieces and in ground form. I recently made meatballs using ground lamb, which is something I haven’t tried before. The filling was flavored with fresh mint, cumin, smoked paprika, smoked pepper, smoked sea salt,  Worcestershire sauce, cayenne powder and lemon juice. I browned the meatballs in a non-stick pan and finished cooking them in marinara sauce. Usually I add bread to the meat but replaced it with quinoa to make the dish gluten-free. Simple and delicious!

I was introduced to Bourbon Barrel Foods products and used them when making these meatballs. I absolutely LOVE the unique flavors of their soy sauce, Worcestershire sauce, sea salts and spices. They are some of the most interesting and innovative ingredients I’ve used in a very long time. Annie from Bourbon Barrel Foods was kind enough to agree to give away a bottle of their Bourbon Barrel aged blue grass soy sauce, "the ONLY microbrewed Soy Sauce made in the U.S.", to three lucky Pham Fatale readers. Just submit your email to the Bourbon Barrel newsletter below before Monday, Oct 31st, 2011 for a chance to win!


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Canh Chua Tom Recipe (Vietnamese Shrimp Soup) Recipe

Canh chua tôm literally translates to "sour shrimp soup" in Vietnamese. The name and the flavor come from the combination of kaffir lime leaves, tamarind and pineapple. A hint of spiciness from Thai chiles makes the soup especially soothing. I've been a bit under the weather the past few days and the warm broth worked wonders on my congestion.

There are many variations of this seafood recipe. In this particular version, I mixed oyster mushrooms and fresh water chestnuts, which added crunch to the soup. I served it as a main course, so I added rice round noodles to make the meal complete. If you decide to serve it at an Asian-themed dinner, this canh (soup) is a light way to start a meal.


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Granola Marshmallow Treat Recipe (+ Giveaway) Recipe

I think I've said it on numerous occasions; our family has a sweet tooth (can an entire family share one tooth?). We always have sugary snacks available on the kitchen counter. One of the girls’ favorites are Rice Krispies treats, but today since I had a bag of granola on hand, I decided to substitute the granola in place of the puffed rice. The granola is called “College Staple”, and I got it from Sarah at Nuts About Granola. It’s similar to her “Plain Jane” product, but with dried cranberries. It’s almost like a peanut butter and jelly sandwich in granola form. The texture is not crunchy and rather tastes similar to a chewy cookie, which is perfect for the consistency of the marshmallow treats.

The best part of these sweet treats is that they're one of the easiest treats to make. It took me less than 10 minutes to make them. I also added chocolate-covered sunflower seeds; they paired wonderfully with the dried cranberries in the College Staple granola.  Don't forget to enter our giveaway!

 

Nuts About Granola Giveaway Entry Form:

Pham Fatale Giveaway Terms and Conditions: No purchase necessary. All prizes are generously donated by the company featured. Winners will be chosen at random, and odds of winning depend on the number of entrants. Pham Fatale is not responsible for late, lost, stolen, illegible or incomplete entries which will be disqualified. US Residents only please. Only one entry per person per giveaway. Prizes are not refundable or returnable. Giveaway terms subject to change.


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Quinoa Patties (Galette de Quinoa Recipe) Recipe

Quinoa is my go-to ingredient whenever I'm preparing a light, gluten free recipe. I've used it in the past in side dishes and appetizers. I've always wanted to use quinoa to make a vegetarian main course, and today I think I've accomplished that.

I created little patties flavored with carrots, crimini mushrooms, eggplant and blue cheese. I bound them using a combination of lecithin and xanthan gum. You could always use eggs instead.  Making quinoa patties is simple. The filling should be moist and the outer part of the bite should have a crisp crunch. And after a healthy, light dish like this one, you can splurge on a decadent dessert. At least, that's what I tell myself!


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