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What's For Dinner? - Gluten Free
This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.
Add a different twist to the gravy this year with the tart sweet flavor of apple cider, complemented by the aroma of fresh sage and a splash of apple brandy. Perfect with roast turkey and all the trimmings!
This tasty whole grain dish is rich in flavor--wild mushrooms, shallots, white wine, our savory chicken or veggie stock, Parmesan, and a dash of balsalmic vinegar all add up to a delicious result. Toss in a handful of cooked seasonal veggies like asparagus, zucchini, or butternut squash for variety.
Chewy wild rice studded with yellow and red peppers and dressed with balsamic vinegar and olive oil makes a stunning salad. Serve it with grilled steak or chicken and a glass of your favorite summer wine.
Spiced with cumin and flavored with tomatoes and zesty green chilies, this black bean soup is sure to become a family favorite.
These tender baby artichokes, gently braised with onions, garlic, and marjoram, make a terrific Spring appetizer or side dish for roast chicken or fish.
Tender butternut squash and fingerling potatoes are gently braised in our roasted chicken or vegetable stock, and seasoned with rosemary and a touch of Dijon mustard. Serve this delicious side dish with turkey, roast beef, lamb, or pork--or add some goat cheese or Parmesan and serve it as a vegetarian entrée.
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.
A perfect dish for celebrating spring--beautiful pink salmon filets with tender spring vegetables, lightly sauced with savory braising liquid swirled with a little butter.
This is our version of Choucroute Garnie, a classic French dish of sauerkraut ("choucroute" is French for sauerkraut) slowly braised with duck fat, onions, and spices in white wine and chicken stock. Smoked pork chops and sausages are nestled into the sauerkraut to cook. The sauerkraut's flavor mellows and absorbs the flavors of the spices, cooking liquid, and pork, and its texture turns meltingly tender. We've tossed in some apples for a little extra sweetness. For a German twist on this dish, try substituting an amber beer for the white wine. No matter how you make it, though, be sure to pass a pot of good mustard at the table.
Looking for a festive but simple seafood dish? You've found it: tender shrimp quickly braised with green onions and crisp cubes of savory pancetta.
Perfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.
For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.
A great summer side dish: Brown rice is cooked in our Glace de Poulet for an extra hit of flavor then tossed with crisp green beans, juicy tomatoes, and a tangy mustard-tarragon dressing. The perfect accompaniment to grilled burgers, pork chops, chicken, or veggies.
"In January it's so nice while slipping on the sliding ice to sip hot chicken soup with rice. Sipping once, sipping twice, sipping chicken soup with rice."
--Maurice Sendak, Chicken Soup with Rice: A Book of Months
In Maurice Sendak's classic children's book, our hero enjoys his monthly bowl of chicken soup with rice in a silly assortment of situations that are guaranteed to make kids of all ages smile. The book is also a testament to this classic comfort food: tender morsels of chicken and rice in fragrant, savory broth--we add a handful of fresh spinach and some tangy tomatoes to our version. It's so good we want to have some every month, too.This luscious stew made in a slow-cooker steals a bit from the traditional French recipe for Coq Au Vin. Chunks of chicken, bacon, tender mushrooms, onions, garlic, and herbs, gently simmered in red wine and our roasted chicken stock, come together beautifully to make a hearty dish perfect for a chilly evening.
This very simple, cool and creamy soup comes from an old favorite cookbook published by the Kansas City Junior League in the '80's. The "secret ingredient" is a touch of curry powder, and the soup is just as delicious served warm. It's a perfect way to enjoy summer's bumper crop of zucchini!
The spicy tang of ginger, the aroma of garlic, and red-chili heat are complemented by Chinese rice wine and toasty sesame oil in this classic sauce. Use it to accent the flavors of stir-fried vegetables, seafood, chicken, pork or beef, or serve it as a dipping sauce with your favorite Asain dumplings.
This hearty seafood stew originated in the Italian fishing community near the wharves of San Francisco, but it can be made anywhere there's an abundance of good fresh fish and shellfish. The seafood is quickly cooked in a flavorful blend of tomatoes, garlic, herbs, green pepper, fennel, and white wine. Serve it with plenty of crusty bread to mop up all the juices--and pass the napkins!
In Italian,"minestra" means "soup," usually of medium thickness, while "minestrina" means "little soup," usually a light broth. "Minestrone" means "big soup," a thick, hearty soup that could be considered a complete meal. This classic version is full of vegetables and beans cooked in a combination of our roasted chicken and brown stocks, flavored the old-fashioned way with a Parmesan rind. Toss a handful of grated Parmesan on top and add a swirl of olive oil, and you'll be transported to the hills of Northern Italy, where this soup originated.
A simple purée of corn simmered in our Fond de Poulet Gold--with a little white wine, thyme, and cream. It's superb spooned over sautéed sea scallops or trout, or as an accompaniment to grilled chicken or salmon.
Originally a traditional Irish Easter Sunday dinner, this dish has become a fixture in Irish restaurants in America. Succulent beef and tender vegetables served with a hearty broth--it's the perfect centerpiece for your St. Patrick's day celebration or anytime a simple, warming meal is in order. Serve it with a mound of steaming mashed potatoes and a pint of Guinness stout or Smithwick's Irish Ale.
It's hard to decide what the best thing about this soup is. Is it the velvety texture? The deep, savory flavor of the beans? The crisp pancetta garnish? The way the background flavors of vegetables and herbs accent the beans? We don't know, but this soup is one of our favorite cold-weather treats. Try some and let us know what you like best.
Braised lamb shanks are wonderfully succulent and versatile, as this mildly-spicy curry dish shows. If you like, once the shanks are tender, cut the meat in chunks off the bone. To keep the theme: serve the meat over red lentils simmered in diluted Glace d'Agneau Gold and mixed with a little butter and some dried currants.
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast.
If you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the results are sublime.
The duck in this fanciful and flavorful salad is poached in stock without skin, making it succulent and low fat. The same stock adds flavor to the creamy dressing. Those crispy bits of skin, or "cracklings," add a heavenly if not exactly dietetic crunch to the salad. Use as many as you dare!
Also known as Egg Flower Soup, this Chinese-American favorite is simple, tasty, and comforting on a chilly day. The most basic version is made from just stock and eggs, with a little cornstarch and a handful of green onions for a garnish. We've dolled ours up a bit, flavoring it with garlic, onion, and ginger, and adding carrots, shiitake mushrooms, and thin slices of chicken. The result--delicious!
Try this twist on potato salad with a tangy mustard dressing, the fresh flavor of chives, and tasty fingerling potatoes. Simple to prepare, it's the perfect side for grilled chicken or steak.
A hearty, savory soup chock-full of beans with garlic, tomatoes, and herbs. The perfect antidote to a chilly day--serve it with buttered cornbread and a crisp salad.
The classic French mother sauce--now gluten-free. The secret? Our Glace de Viande Gold and a little rice flour. The deep flavor of this velvety sauce is delicious on its own--or with splash of Madeira or Port, a handful of sautéed mushrooms, or a sprinkling of chopped fresh herbs.
In this south-of-the-border sauce recipe, the sweet, mellow heat of roasted chiles is combined with tart tomatillos and rounded out with some onion, garlic, oregano, and cilantro. It's perfect for pouring over enchiladas or topping grilled chicken, fish, or pork.
A summer treat from the grill: succulent grilled shrimp and multicolored bell peppers bathed in a rich, smooth coconut sauce accented with curry and a dash of rum. Serve it with fragrant steamed jasmine rice.
You'll find this soup in several different Asian culinary tradtions. Its appeal is the combination of savory, spicy, and tangy flavors--and it's said to be good for colds, too.
This classic Cajun dish is traditionally made with leftovers mixed with tasty, seasoned rice studded with onions, celery and peppers. This from-scratch version uses tender chicken thighs and spicy andouille sausage, but feel free to adapt it with whatever you have on hand.
Now this is how to cook carrots: follow Julia Child's lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar. The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots. They're the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all. Julia would probably approve.
Leek and potato soup is a classic comfort food. Add mussels to the simmering soup along with some Veggie-Glace Gold, and it moves from simply superb to sublime simplicity. We like the mussels served in their shells. Remove them if you prefer.
A very simple, yet elegant side dish--fragrant jasmine rice lightly flavored with lemon and cooked in our savory chicken stock. It's the perfect complement for chicken, fish, or vegetables.
Never again will left-over turkey be thought of as mundane once you feast on this delectable risotto. Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. Then add splash of white wine, diced turkey, and Parmigiano. If you're in a flamboyant mood, you might shave on fresh white truffles. For the rest of us mortals, this is already a heavenly celebration that must be served immediately.
Smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce. Brush some on pork spareribs, steaks, or chicken quarters just before they're done cooking and pass the rest at the table.
Mexican cooking at its sweet and savory finest: a complex mixture of the smoky heat of dried chilies, aromatic toasted spices, garlic, tomatoes, nuts, and raisins, with an almost magical depth created by the addition of a small amount of unsweetened chocolate. This classic sauce is worth every minute it takes to create. Mole is traditionally served with turkey, but it also pairs beautifully with chicken, pork, or veal.
Coriander, cumin, turmeric, cinnamon, cayenne--the spices of Morocco--combine to give this aromatic soup a deliciously different flavor. The hearty combination of lentils, chickepeas, vegetables, and tomatoes marries beautifully with the exotic spices for a soup you'll want to make again and again.
The deep, savory mushroom flavor of this gravy beautifully complements potatoes, noodles, roasted vegetables, and roasted meats and poultry.
Thanks to home cook extraordinaire and MTG fan Patrick Schwab for this deliciously different recipe! A couple of tips from Patrick: If you can get them, it is the fresh chanterelles that really make this dish. Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates roasted, chopped pepitas (pumpkin seeds) and uses orange peel instead of lemon.
This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.
A rich, complex sauce with the subtle spice of green peppercorns and luscious orange flavors melded with cream and our savory Glace de Canard Gold.
Here's a tried-and-true method used by generations of cooks for silky, savory pan gravy to go with your holiday bird. The key is our superb roasted turkey stock. This method also works well for nearly any roast poultry, game, or meat--just substitute one of our other stocks for the turkey stock, and you'll have a delicious gravy every time. For a gluten-free gravy, just substitute rice flour for the wheat flour in the recipe.
A piece of rind from Parmesan cheese adds a great layer of flavor to our Fond de Poulet Gold. Use this umami-rich broth to simmer tortellini and asparagus or spinach for a light soup, or pour some around a serving of your favorite risotto to bring out its flavors.
Fresh or frozen peas and oniony chives combine beatifully in this creamy sauce. It's the perfect complement to salmon, sea scallops, or chicken--or try it tossed with pasta, some sautéed mushrooms, and crumbled bacon.
This fresh, bright green soup is delicious chilled or warm. Serve it with a swirl of sour cream and garnish it with a mint leaf. For a vegetarian version, use our Veggie-Stock Gold.
