Gluten Free Chef Christine Puleo
Christine delights us with her gluten free cooking - informative, thoughtful, innovative, and some wonderful recipes. We look forward to Christine’s Cookbook that is in the works.
You can contact Christine directly at gfchefchristine@gmail.com
Chef Christine’s upcoming library cooking demonstrations:
Read my blog entry about some of her events, and for Christine’s Mediterranean recipes
Here are 2 recipes from Christine’s Italian Cooking class:
~Chicken Scaloppini alla Pizzaiola~
Recipes by Chef Christine Puleo
For the chicken:
1 ½ lbs. thinly sliced or pounded boneless chicken breast
¾ cup white rice flour
kosher salt & black pepper
extra virgin olive oil, for frying
1 tablespoon butter or vegan butter spread
2 cloves garlic, finely chopped
~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 tablespoon grated parmesan cheese
10-12 pieces deli sliced mozzarella cheese, cut in half
For the sauce:
¼ cup extra virgin olive oil
2 garlic cloves, finely chopped
1-28 oz. can crushed tomatoes in puree
2 teaspoons dried oregano
1/3 cup red wine
1 teaspoon kosher salt
fresh black pepper, to taste
1 tablespoon capers in brine, chopped
2 tablespoons chopped fresh parsley
Directions: Pour the rice flour into a shallow bowl or a plate and season with salt and pepper. Mix with a fork to blend. Dredge the chicken in the flour and shake off the excess. Set aside and repeat. Heat a large frying pan over medium-high heat and add olive oil (just enough to coat the pan) and the butter. Add the garlic and begin browning the chicken. As you brown the chicken, set it aside on a plate. To make the sauce, add the olive oil and garlic to the pan and cook about 1 minute, or until the garlic is lightly golden.Then add the crushed tomato, oregano, red wine, salt and fresh black pepper and capers. Let the sauce simmer, stirring often for about 5 minutes. Place the chicken pieces back into the pan and spoon over the sauce. Simmer the chicken, covered, on low heat for 2-3 minutes and then top with parmesan and mozzarella cheese. Cover again, and cook JUST until the cheese has melted… about another 2 minutes. Sprinkle with the chopped parsley and serve.This is great served over sautéed greens or pasta. Serves 4-6
© 2009 All rights reserved.
~Spaghetti w/ Pancetta & Peas in a Cream Sauce~
Ingredients:
2 tablespoons extra virgin olive oil
pinch crushed red pepper flakes
2 tablespoons butter pinch nutmeg
1/3 lb. sliced pancetta, diced ¼ teaspoon kosher salt
2 cloves garlic, finely chopped
fresh black pepper, to taste
1 cup frozen peas ~~~~~~~~~~~~~~~~~~~~~~~~~
1 cups heavy cream lb. gluten free spaghetti
2 tablespoons grated parmesan cheese
cup pasta cooking water, reserved
*chopped parsley for garnish
Directions: Begin heating a pot of salted water for the pasta. In a large sauté pan, heat the oil and butter until melted. Add the diced pancetta and garlic. Sauté 2 minutes. Add the frozen peas and sauté 1 minute longer. Pour in the heavy cream and stir well. Bring the sauce to a low simmer and add the parmesan cheese, red pepper, nutmeg, kosher salt and black pepper. Let the sauce cook over very low heat about 5 minutes, stirring often. Cover and set aside. Cook the pasta “al dente” reserving ½ cup of the hot cooking water. Strain the pasta and then rinse briefly to remove the excess starch. Return the cream sauce to the burner over medium-low heat and stir. If the sauce is too thick, add the reserved pasta water a little at a time, stirring, until it is the right consistency. Add the pasta to the pan and use spoons or thongs to mix in the cream sauce. Divide the pasta into bowls and spoon the remaining sauce over it. Garnish with fresh chopped parsley. For a quick and hearty meal, toss in cleaned raw shrimp (while the sauce is in the “simmering stage”) and cook an additional few minutes. Follow the same directions for reheating.
Serves 2-4
© 2009 All rights reserved. All recipe texts are property of Chef Christine Puleo and may not be transmitted, reproduced or quoted in whole or in part by any means electronic or mechanical; including photocopying, recording, or by any information storage and retrieval system, without written permission. Permission is never granted for commercial purposes.
Gluten-Free Thanksgiving Stuffing
Christine and I sat down and had a gluten free chat about Thanksgiving. I’m rounding up recipes for my own gluten free, dairy free thanksgiving this week.
Here is Christine’s recipe for gluten free stuffing:
Ingredients:
Poultry seasoning (or vegan. Christine uses Bell’s)
1 1/2 cups chicken broth (or vegan or turkey broth)
4 tablespoons butter or vegan butter spread
Gluten free bread, cubed
celery
onion
some garlic
italian sausage (can leave out or substitute vegan sausage, chicken sausage, etc)
Directions:
Take sausage out of casing, and brown in pan. Add celery and onion, and garlic as desired, to sausage. After browning, pour over gluten free bread cubed, with poultry seasoning. Pour the melted butter (or spread) and broth over bread. Toss to moisten. It should be enough to moisten the bread, but not soak it. You can also add raisins, craisins or other fruit you like to have in stuffing.
Put in a glass casserole dish - or stuff bird - and bake at 350 (or at temp bird is cooking)
Bake in dish at 325 for about 30 minutes, until top is browned/toasted.
A Holiday Dessert Recipe
Gluten Free Chocolate Almond Torte
Recipe by Chef Christine Puleo
Ingredients:
1 1/2 sticks butter, diced
4 oz. Baker’s brand unsweetened chocolate, chopped
4 oz. Baker’s brand semi-sweet chocolate, chopped
6 egg yolks, plus 3 whites (separate)
3/4 cup granulated sugar, 2 tablespoons set aside
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/4 cups ground almond meal, plus a little extra
2 tablespoons white rice flour
extra butter for greasing
powdered sugar for garnish
Preheat oven to 350 degrees. Grease and coat with almond meal the bottom and sides of an 8.5 or 9 inch spring form pan. Set aside. In a sauce pan set over low heat melt the butter and chocolate stirring often until smooth and shiny. Set aside to cool. Combine the egg yolks and granulated sugar (reserving 2 tablespoons) and beat on medium-high until pale and yellow. The mixture will thicken as well; this will take a few minutes. Add the rum, vanilla extract and salt and blend briefly. Beat in the melted butter and chocolate mixture until the batter is smooth. Mix in the almond meal and rice flour just until combined. Set aside. In another mixing bowl, beat the 3 egg whites until foamy and slowly add the reserved 2 tablespoons of sugar. Beat until soft peaks form. Fold the egg white mixture, a third at a time, into the chocolate batter. Pour into the prepared pan and bake center oven for about 30-35 minutes or until you see the top has started to crack, and it is firm to the touch (a toothpick inserted in the middle will not be clean.) Let the torte cool on a wire rack completely before storing. May be frozen for up to 1 month or refrigerate and remove 1 hour before serving. Garnish with powdered sugar and whipped cream. Enjoy!
Chef Christine’s Recipes
Heart Healthy Banana Walnut Bread
Recipe by Chef Christine Puleo
Wet Ingredients:
1 cup very ripe mashed banana
½ cup non fat Greek style yogurt
¼ cup liquid egg substitute or 2 egg whites
¼ cup canola oil
*½ cup chopped walnuts
Dry Ingredients:
1 cup brown rice flour
¼ cup white rice flour
¼ cup tapioca starch
¼ cup golden flaxseed meal
1 cup light brown sugar, packed
1 ¼ teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
Directions:
1. Preheat oven to 350 degrees and spray an 8x4 inch loaf pan with nonstick spray.
2. Whisk together dry ingredients well. If the brown sugar clumps together, use your hands to break it up. Set aside.
3. In another bowl, combine wet ingredients and whisk just to blend.
4. Add the wet ingredients to the dry and mix just until blended.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared pan and spread out evenly.
7. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. When the bread is done, turn out onto a wire rack to cool. Store wrapped at room temperature for up to 5 days or frozen for up to 1 month.
Makes 1- 8x4 inch loaf
© 2010 All rights reserved. All recipe texts are property of Chef Christine Puleo and may not be transmitted, reproduced or quoted in whole or in part by any means electronic or mechanical; including photocopying, recording, or by any information storage and retrieval system, without written permission. Permission is never granted for commercial purposes.
Feb 27th - Gluten Free Desserts - Longwood Library
RESCHEDULED FOR APRIL 5th at 7pm
March 20th - Gluten Free Italian - West Islip Library - 7pm
April 25th - Gluten Free Mediterranean - Longwood Library - 7pm
June 13th - Gluten Free Cooking For Kids - Longwood Library - 7pm
June 19th - Gluten Free Italian I - Port Jefferson - 6:30pm
August 6 - Gluten Free Desserts - Hauppauge Library
August 14th - Gluten Free Cooking Substitutions - Longwood Library - 7 pm
September 13th - Gluten Free Italian II - Port Jefferson - 6:30 pm
