Posts made in November, 2014

Sweet almond pastry crust (naturally gluten-free pâte sucré)

Posted by on Nov 21, 2014 in Recipes by Karen Gros | 0 comments

Sweet almond pastry crust (naturally gluten-free pâte sucré)

I developed this crust as a gluten-free substitute for pâte sucré in dessert tart recipes. It is delicious with a satisfying texture. The whole egg acts as a binder so that the pastry is not too crumbly. Recipe by Karen Gros.     Makes one single crust for a 10- or 11-inch tart pan 1½ cups blanched almond meal  (Source:  Nuts.com) ½ cup + 2 tablespoons powdered arrowroot 1 tablespoon organic coconut flour ¼ teaspoon salt 2 tablespoons unbleached cane sugar 3 tablespoons cold unsalted butter 1 egg yolk 1 whole egg Egg wash: 1 egg yolk + 1 teaspoon water Process the dry...

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Sweet potato pecan tart

Posted by on Nov 21, 2014 in Recipes by Karen Gros | 0 comments

Sweet potato pecan tart

Do you love pecan pie, but not the gooey corn syrup that makes up the conventional filling?  I used to eat the pecans off my mom’s pecan pies (to her fury!), but even with the monumental sweet tooth that I had as a child, that filling was just too rich and too sweet.  Our sweet potato pecan tart offers just the right balance of sweet and substance, topped with golden buttery pecans.  Gluten-intolerant?  No problem.  The tart is made with a buttery almond crust.   Funny enough, it was at Killer Shrimp in Los Angeles 20 years ago where I first ate what was called, “sweet...

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Lemon-infused quinoa tabouli with fresh parsley & mint

Posted by on Nov 20, 2014 in Recipes by Karen Gros | 0 comments

Lemon-infused quinoa tabouli with fresh parsley & mint

Quinoa must be thoroughly washed and rubbed to remove the saponins, which would otherwise impart an astringent after-taste. Roasting the quinoa prior to simmering it deepens the flavor, which is otherwise quite neutral. The slight sweetness of the orange juice further enhances the taste. I first ate tabouli at Jamil’s, a Lebanese restaurant in Tulsa, where I grew up. I still remember the thick chunks of barbecued bologna and cabbage rolls that always accompanied the tangy parsley-packed tabbouleh. Recipe by Karen Gros. Serves 6-8 Quinoa ingredients 1 cup white quinoa ¾ cup water ½ cup...

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Twice-baked potatoes with parsnip, carrot, cilantro & Gruyère

Posted by on Nov 20, 2014 in Recipes by Karen Gros | 0 comments

Twice-baked potatoes with parsnip, carrot, cilantro & Gruyère

An interesting twist on twice-baked potatoes ~ coriander and cilantro bring out the earthy sweetness of the parsnips, a sadly under appreciated vegetable.  The whole combines wonderfully with nutty Gruyère.  This dish makes a lovely addition to any Thanksgiving table, and can be served year round. Recipe by Karen Gros. Serves 8 1 cup homemade crème fraîche: 1 cup heavy whipping cream + 4 tablespoons whole-milk plain yogurt 4 large Idaho Russet baking potatoes Extra virgin olive oil Salt & pepper 4 slices naturally-cured pork bacon 1 yellow onion, diced Pinch of salt 8 cloves...

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