Another great guest blog post. This coming from a friend Eva who contacted me because they were hosting a dinner party for one of their friends that has Celiac Disease. They had plenty of questions about the gluten free diet, and I was ready to help. All I asked for in return was a blog post about their experience and the meal they prepared:
I promised her it wasn't an issue but wondered if I'd have to spend money on wheat substitutes and cook with reserve like it was my first time.
My phone was a source of information at the grocery store as I Googled queries like "do Tostitos Restaurant Style Chips" have gluten? (They don't - hurray!) I appreciated the certainty of labels on packaged goods and the gluten-free section in Safeway.
The most informative experience was the dinner itself as I watched Lisa devour every course, use condiments I wasn't sure about and enjoy Betty Crocker Gluten-Free cupcakes which she brought; cupcakes that surprisingly tasted like the real thing.
She survived. I survived. Actually, we more than survived; It was a successful dinner party - even for a first time gluten-free chef.
Here was the menu:
- Crab Dip Appetizer
- Greek Chickpea Salad
- Roasted Potatoes
- Gluten-free Bearnaise Sauce for grilled steak & asparagus
1 Block of Philidelphia Cream Cheese
1 can of crab meat, drained
1 overflowing tablespoon of horseradish sauce
1 teaspoon or so of crushed garlic
1 sloppy tablespoon of milk
Salt & pepper
1/4 wedge of spanish onion
- Preheat oven to 425 degrees.
- Take out your cream cheese a few hours before you want to make it, mix everything in with it and put it in an ovensafe baking dish that will also serve as a serving dish. Sprinkle slivered almonds on top and bake for 20 minutes.
- I separated the dip into two bowls so she could eat Tostitos and her dip wouldn't be contaminated by crackers.
The greek chickpea salad recipe is from right here at Gluten Free Edmonton.
Roasted Potatoes (why not use potatoes as your starch?):
The Roasted Potatoes recipes is from Allrecipes.com.
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
The gluten free bearnaise sauce is recipe is from Yummly.com
1/4 cup butter
1 tsp minced onion
1 tbsp white wine vinegar
2 egg yolks (beaten)
2 tbsps heavy cream
1.5 tsps lemon juice
1 tsp tarragon (dried)
1 tsp fresh parsley (chopped)
1/4 tsp salt
1 pinch dry mustard
1 pinch cayenne pepper
- Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
- Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.