So this is National Celiac Disease Awareness month. You can find good information at www.celiac.org, NFCA (National Foundation for Celiac Awareness), and www.celiac.com.
Locally jSIX is offering a weekly GF 3 course price fixe for the month and you can't go wrong at my favorite GF Bakery - 2 Good 2 Be.
For me I'll offer up some more recipes. So tonight was risotto night. I like risotto because it is so versatile. You can make it plain and plate a protein and sauce over it so it functions like a side or vamp it up and it becomes a meal and the leftovers are always good for lunch tomorrow.
We have some fresh english peas from our favorite local farm - Chino Farms in Rancho Sante Fe.
So for this risotto I have the following ready
1 Cup Risotto Rice
4 Cups GF Chicken Broth on the stove simmering
about 1/4 Cup chopped white onion
1 clove garlic minced
a lot of english peas (about 1 Cup)
1 Cup white wine
EVOO and butter
1/2 cup parmesan cheese
Medium size pan on medium heat. I like to start cooking my onions in some EVOO with about a tbsp butter. Once the soften I add the garlic then the risotto rice and heat. In goes the white wine and reduce by half or more.
Then start adding a ladle full of the hot chicken broth and stir gently. Tonight I also had some fresh orange and green peppers and carrots that I threw in. After about 4 cups of the broth has been slowly added the rice with soften. I like it with a tiny bite - al dente; but cook it to your liking.
Towards the end add in the fresh peas so they soften a bit. I like having the contrast of a little bite to contrast the softness of the rice.
Just before it comes off the stove I add a pea puree. I simply heat about 1/4 cup peas in water with salt and pepper until they soften then puree them. Then add the cheese and stir. Plate the dish and get ready to serve.
What about the scallops?
Tonight my wife picked up some fresh scallops so this is what to do. Cut them in half and wash them to make sure there is no sand. Get a pan HOT! Season one side of the scallops with salt and pepper. Add some EVOO to the HOT pan and place the scallops in the pan in a clockwise manner - 1 o'clock, the second at 2 o'clock, etc. Now season the top side of the scallop with salt and pepper. After about a minute or two it should have a nice color to it and start flipping them in the same order you placed them in the pan and cook the second size then remove and plate.
The Un-Gluten Guy