Allergy Friendly Oven Fried Chicken

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“Buttermilk” Oven-Fried Chicken

 

Serves 4 to 6

Free of: Gluten and all top allergens.

Oven-baked chicken is much lower in fat, but the skin never fully crisps like deep-fried chicken. The solution: remove the skin – cutting fat even further. This allows the chicken to better absorb the marinade, for the breading to adhere to the surface, and it creates a much better texture when served at room temperature or cold.

 

1 cup (250 mL) plain rice milk

1 1/2 tbsp lemon juice

2 garlic cloves, minced or crushed

1/2 tsp + big pinch salt, divided

freshly ground pepper

3 tbsp olive oil

3 pounds (1.5 kg) chicken parts – drumsticks, thighs and bone-in split breasts (cut in half crosswise), skin removed.

3 cups (710 mL) gluten-free corn flakes (such as Erewhon brand) or 1 cup gluten-free bread crumbs (I use Ener-G)

1/2 cup (120 mL) dairy-free, soy-free mozzarella cheese alternative (I use Daiya)

1/4 tsp cayenne pepper

1/4 cup (60 mL) dairy-free, soy-free buttery spread (I use Earth Balance), melted

 

1. In a large shallow dish whisk together rice milk, lemon juice, garlic, 1/2 tsp salt and a few turns of freshly ground pepper. Drizzle in oil, a little at a time, while whisking to combine.

2. Add chicken to rice milk mixture. Turn to coat. Cover tightly and refrigerate at least 4 hours or overnight.

3. Grind cornflakes into a fine crumb in a blender or food processor. Transfer crumbs to a wide shallow bowl.

4. Pulse cheese alternative in a blender or food processor until it’s the texture of grated Parmesan. Add the grated cheese alternative to the crumbs, as well as cayenne, big pinch of salt and a few turns of ground pepper. Toss to combine.

5. Arrange a rack on top of a large baking pan. Remove chicken from marinade, allowing excess to drip off, turn in crumb mixture to coat and place on rack. Repeat with all chicken pieces. Let chicken dry on rack for 15 minutes.

6. Preheat oven to 425° F. Arrange the chicken on a lightly greased baking pan. Drizzle with buttery spread. Bake 40-45 minutes or until golden and crispy. Serve hot or at room temperature.

“Buttermilk” Oven-Fried Chicken © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine

Allergy Friendly Lemonade Cake

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Allergy-Friendly Lemonade Cake

 

Makes 12 ample servings

Free of: gluten and all top allergens

 

Tart, sweet and the perfect finish to a summer meal, get ready to fall in love with this old-fashioned cake.  It can be made a day in advance and lasts for several days, covered at room temperature, but good luck keeping it around that long!

 

Ingredients

¼ cup frozen lemonade concentrate, thawed

½ cup plain rice milk

¼ cup + 2 tbsp vanilla vegan yogurt (I like So Delicious coconut milk yogurt)

1½ tsp apple cider vinegar

1 tsp lemon zest

2¼ cups Authentic Foods GF Classical Blend or my Basic Gluten-Free Mix

¾ tsp xanthan gum

1⅛ tsp double-acting baking powder

1⅛ tsp baking soda

1⅛ tsp salt

1 cup + 2 tbsp sugar

½ cup + 1 tbsp dairy-free soy-free shortening

2¼ tsp vanilla extract

3½ tsp Ener-G Egg Replacer mixed with 4½ tbsp plain rice milk

1 recipe Lemonade Buttercream Frosting (recipe follows)

 

Method

1.  Preheat oven to 350°F.  Generously grease a 9×13-inch pan with shortening.

2.  Combine lemonade concentrate, rice milk, yogurt and vinegar in a small bowl.  Add zest, and set aside.

3. Measure flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge. Whisk flour mix with xanthan gum, baking powder, baking soda and salt in a medium bowl. Set aside.

4. Add sugar and shortening to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes. Add vanilla and egg replacer mixture. Mix on medium speed 1 minute more.

5. Sift the flour mixture into the bowl of the stand mixer in three batches, alternating with the lemonade mixture, mixing after each addition to combine. Transfer batter to the prepared pan, and use an offset spatula to even out.

7. Bake in center of oven 20 minutes until the cake is starting to pull away from sides of pan, top is a lovely golden color, and a skewer or toothpick inserted into the cake comes out clean.

8. Let cool completely in pan on a cooling rack. Spread with frosting using an offset spatula.

 

Lemonade Buttercream Frosting

 

Makes enough to frost one 9×13-inch cake

Free of: gluten and all top allergens

 

¾ cup dairy-free soy-free shortening

Pinch of salt

¾ pound confectioners’ sugar (2¼ cup + 3 tbsp)

¼ cup frozen lemonade concentrate, thawed

¾ tsp vanilla extract

¾ tsp lemon zest

 

1. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and salt on medium speed for 2 minutes.

2. Add sugar in three batches, beating after each addition. It will be crumbly. Add lemonade concentrate, vanilla and zest. Beat on medium speed until smooth and fluffy, about 3 minutes.

 

Allergy-Friendly Lemonade Cake © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine

Brassicas: Cooking the world’s healthiest vegetables by Laura B. Russell

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Romanesco Summer Salad

 

Laura B. Russell has done it again!  Yup, that’s right, she’s made me drool. Her new book Brassicas is stunning, sumpteous, and best of all, user-friendly.  I will, without a doubt, be cooking my way from cover to cover.

It’s been quite awhile since a cookbook’s jacket copy has inspired my heart to skip a beat. And so it did, when I flipped to read about what awaited me in the pages of Brassicas. I had known that Laura was working on an all-vegetable cookbook, and had filed that somewhere in the back of my mind as interesting (and something to look forward to).  After all, I was a fan of her first cookbook The Gluten-Free Asian Kitchen.  But I had no idea how excited I would be when this cookbook finally graced my table.  If you are a fan of cruciferous and other brassicas veggies, you too will feel like this book was written especially for you.  It’s a veritable candy shop for those who like their greens. It’s a celebration of the world’s healthiest vegetables, of their boundless potential and rich natural flavors.  From the inherent sweetness coaxed out of brussels sprouts (see recipe for Charred Brussels Sprouts with Pancetta and Fig Glaze below) to the peppery zip of arugula and watercress salads, to the creaminess of Cauliflower Hummus, this book will take you on a journey through the wonders of brassicas, superfoods of the vegetable kingdom.

Featuring 80 recipes, Brassicas is chock-full of simple sides, salads, breakfast dishes, soups, snacks and even smoothies.  Veggies aren’t just for balancing out your plate at supper, they are to be featured, as highlights, all day long.   In addition to one knock-out recipe after another, Brassicas is also structured in my favorite format for cookbooks: chapters are devoted to a single vegetable or class of brassicas.

The majority of the recipes are made with recognizable and easy-to-find brassicas like broccoli, cauliflower, cabbage, kale, and brussels sprouts, which is a plus for shoppers. But for those wanting a little exotic variety, there are gorgeous recipes for broccoli rabe, kohlrabi, mizuna, and collards, just to name a few.  I, for one, am always looking for ways to introduce new foods to my family.  And, I’ll venture to say, this is a book full of superfoods that will inspire even professed veggie-haters to gobble up what’s on their plates. Look at the glorious Romanesco Summer Salad picture, featured above. I’m sure I can convince my two boys to eat this simply based upon its other worldly resemblance to dinosaur tails. Fun food! And my husband? With its nod to Italian al fresco dining, that’s one romantic looking plate!

For those with dietary restrictions, please note that all of the recipes are gluten-free. Laura has also included a “Special Diets Table”, for identifying major food allergens. Many recipes are naturally allergy-friendly, and for those containing a major allergen, many can be made allergen-free with a substitution, as identified on this table. The two recipes I feature below are gluten-free and free of all Top 8 Allergens.

Brassicas is available for pre-order now and wherever books are sold on April 8, 2014.

 

Romanesco Summer Salad

Serves 4

 

Although vibrant lime green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is actually closer to cauliflower in terms of taste and how it is used. Its color is fantastic in this lively salad, though you can definitely use white cauliflower if that’s all you can find. Cook the Romanesco just long enough to take away the raw bite, 2 to 3 minutes tops. Normally I would suggest plunging the florets into ice water to halt the cooking immediately, but introducing extra water here will mute the flavor and dilute the dressing. Instead, cook them fast and then spread them on a baking sheet so they cool quickly.

 

1 cup water

1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)

2 teaspoons whole-grain Dijon mustard

Grated zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

3⁄4 teaspoon kosher salt (divided)

3 tablespoons olive oil

1 red bell pepper, chopped

1⁄2 cup thinly sliced red onion

1⁄3 cup chopped fresh dill

3 tablespoons drained capers, coarsely chopped

In a large pot, bring the water to a boil over high heat. (If you have a steamer insert, put it in the pot to hold the Romanesco. If you don’t have one, don’t worry about it.) Add the Romanesco, cover the pot, turn down the heat to medium, and steam for 2 to 3 minutes, until crisp-tender. Using a slotted spoon, transfer the Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer, to cool.

In a small bowl, to make the vinaigrette, whisk together the mustard, lemon zest, lemon juice, and 1/4 teaspoon of the salt. Slowly add the oil, whisking constantly with a fork to form an emulsified vinaigrette.

Put the Romanesco in a serving bowl. Add the bell pepper, onion, dill, capers, the remaining 1/2 teaspoon salt, and the vinaigrette and toss gently to combine. Cover and refrigerate until ready to serve. It will keep well for several hours. Just before serving, taste and add more salt if needed.

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Charred Brussels Sprouts with Pancetta and Fig Glaze

Serves 4

 

Nothing tastes better with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon (page 61). Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store’s cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.

 

3 tablespoons olive oil (divided)

3 to 4 ounces pancetta, diced

11⁄2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)

1⁄4 teaspoon kosher salt

2 tablespoons fig jam

1 tablespoon water

1⁄4 teaspoon freshly ground black pepper

 

In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned—even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.

Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.

Variations For a sweet, salty, tangy version, add a drizzle (a teaspoon or less) of balsamic vinegar at the end. Aged balsamic is an especially good choice. Although I prefer pancetta here (I like its unsmoked rich pork
flavor), you can use bacon in its place.

Recipes reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.

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