gluten-free – Page 25 – Not Eating Out in New York

20 Dec 2008

Not-So-Strange Birds Part V: Apple Cider-Braised Duck Legs with Raisins and Pearl Onions

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes | 4

Did someone say “Christmas goose”? It seems to be echoing in the minds of many this time of year. But as Tom eloquently warns, it’s not always the home cook’s best call (listen to this guy – he’s a butcher). My mom will not let my dad forget the Christmas when he, spurred by Dickensian nostalgia, tried to cook a whole goose. I was very young then, but remember the epic disaster: rivers of fat, long delayed dinner time, and … Read More

7 Dec 2008

Steamed Broccoli Salad with Bacon and Almonds

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads | 15

I’m sure I’m not the only one who has this tendency: to fall in love with a certain vegetable for about a week’s worth of nonstop eating at a time, then move onto the next affair. A few weeks ago this happened with beets. Afterward, it was sweet potatoes, roasted simply, with no salt and their skins intact. Now it’s broccoli. Not sure why. We’re old flames, though, a well-established on/off pair throughout the decades. We understand each other much … Read More

3 Dec 2008

Not-So-Strange Birds Part III: Cranberry Thai Curry Glazed Duck Breast with Coconut Mashed Potatoes

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes | 17

The culinary concept of “Asian fusion” is one that both excites and troubles me. It’s sparsely defined (there is no Wikipedia entry for it), and it sometimes can mean a melding of different Asian cuisines, or a hybrid of East-West tastes. Understood in the latter sense, I find that I really do enjoy so many of these types of dishes. I’m not saying that I have a better perspective of it than anyone else, but since Asian fusion is also … Read More

8 Nov 2008

Simply Roasted Beets

by Cathy Erway | posted in: gluten-free, Recipes, vegan, vegetarian | 59

I’ve been bringing roasted beets to work for snacks a lot lately. A lot of people have peered over my shoulder and said, “Oh, beets — how do you cook them like that?” My first reaction, that of a not-so-helpful home cook-ophile, is usually to say, “How do you not cook them like that?” I don’t mean to sound snobbish here. Obviously, I’m writing this post in response to all these requests. But as long as you’re not simmering them … Read More

11 Aug 2008

Pomato Ricotta Salad

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 7

Here thee, it’s another alternative to mayonnaise in one of your favorite summertime side dishes. What have I got against mayonnaise, you might be wondering? Not a whole lot. I like the old may-o. It’s one of the mother sauces of French cuisine, so nobody can argue that it deserves respect. But this potato and fresh tomato salad has none of it. Yet it’s perplexingly rich and refreshing at the same time. Savory and sweet. Summery and wintery. Potatoey and … Read More

6 Aug 2008

Honey Wasabi Coleslaw

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 11

Who remembers their introduction to coleslaw as a sodden, colorless, nearly congealed mess inside a pleated white paper cup? Now, who would like to forget that memory in its entirety? Me, too! Let’s hop aboard this pleasure plane and ride into a purple haze of forgetfulness, why don’t we? And, do something I’d never dreamed of recommending before about a week ago: don’t let your coleslaw sit long before serving it.

18 Jul 2008

Salade Me-coise (and Trials & Retribution)

by Cathy Erway | posted in: gluten-free, Recipes, Seafood, Sides & Salads | 9

Trial: I get on my bike to run some errands, including a grocery store trip to get ingredients for a classic French salade nicoise. I have a craving for slick, smushed beads of brininess otherwise known as olives. It’s almost ninety degrees outside. I get out of the store, unlock my bike, and get on it only to find that the back tire is sagged like an empty sail.

21 Jun 2008

Fish tacos, anyone?

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 19

Unanimous “yes”es flooded my inbox from the crew. I am so glad I’m no longer dating a seafood-hater. Fish may thrive underwater, but I think they do smashingly well on a hand-ground corn tortilla against cool, creamy slaw and snappy herbs, and drenched with tangy lime juice. I overheard mention of “getting fish tacos” while on the boat leaving Governor’s Island two weekends ago, when the above ninety-degree heatwave was in full swing and the legendary Baja-inspired surfer food … Read More

5 Jun 2008

Vietnamese-Style Summer Rolls with Shrimp or Tofu

by Cathy Erway | posted in: gluten-free, Recipes, Seafood, Sides & Salads | 20

Ughhh… I am not recommending you go into making this for the first time late on a Wednesday night. Ughhh… Of all the finicky nonsense that plagues much of gourmet, frou-frou, highbrow cooking, why this common street food snack so ridiculously delicate a process? I’ll chalk it up to two major things: my inexperience with the ingredients — the rice (or “vermicelli”) noodles and the rice wrappers — and with how to handle them. How wet can the wrappers get … Read More

21 May 2008

Grilled Squid Skewers

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 6

Squiwers? Skewidders? Sigh — this dish is not the most beautiful-sounding word combination in the English language, and I guess it’s just going to stay that way. As for its appearance, it’s up to you how beautiful they look. If you ask me, that succulent tangle of tentacles, cooked to just a slight crisp at the curlicue tippy tips, kind of makes me swoon.