Chorizo-Stuffed Pork

 
The other night, we had the most fabulous pork roast for dinner. And while I made it, I really can’t take the credit for how wonderful it was. This recipe came from Shauna (Gluten-Free Girl) and Danny (her Gluten Free Chef). You can find the recipe here on their new website Pork, Knife & Spoon. [...]

Pasta with Asparagus, Peas and Sage

  
Penne with Asparagus, Peas and Sage
Ingredients
1/2 pound penne (or other (gf) pasta)
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 pound thick asparagus, cut into 1-inch lengths
2 cups chicken stock
2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese, [...]

Chicken with Lentils and Chorizo

I love lentils.  My husband is less enamoured with them.  However, he loves chorizo, so he managed to enjoy the combination.  I made the dish with chicken breast, but I think it would have been better with the thighs that it called for.  It would have created a depth a flavor that was slightly lacking. 
Pair [...]

Steak au Poivre

This dinner was brought about by my addiction to Food Network.  Alton Brown did an entire show (Good Eats) about Beef Tenderloin, and one of the recipes he made was Steak au Poivre.  The meat I bought was a slightly cheaper cut – and honestly, I forget what it was – but it tasted great and [...]

Gluten Free Pizza from the CIA

No, not that CIA, the other one.  The Culinary Institute of America has come out with a gluten-free baking cookbook.  (Titled “Gluten-Free Baking with the Culinary Institute of America.”)  It was great to see such a prestigious institute come out with a gluten-free publication.  Reading through it, you can tell they really spent a lot [...]

Crawfish Etouffee

We had this a couple of weeks ago at our friends’ house.  Jeremy is originally from Breaux Bridge, LA, the crawfish capital of the world.  (And home to boudin making, as can be seen on the show “Dirty Jobs.”)  Both the Etouffee and boudin were really good.  The sausage is definitely different – you either [...]