Recipes by Karen Gros

Basque-style rabbit in white wine & tomato sauce with green olives

Posted by on Jun 27, 2016 in Recipes by Karen Gros | 0 comments

Basque-style rabbit in white wine & tomato sauce with green olives

Rabbit has had a place on the kitchen table in Italy, France, and Spain for more than a millennium, thanks in large part to Pope Gregory I condoning the consumption of rabbit during lent, proclaiming that rabbit meat was not meat.  Rabbit meat is both nutritious and versatile.  Many liken it to chicken breast, though it does have a more dynamic taste.  Higher in protein than meat (and more easily digestible than other proteins), rabbit is also high in B-vitamins, particularly B12, has virtually a third of calories of beef, and half the calories of pork.  Avoid overcooking, as it...

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Salade Niçoise

Posted by on Aug 11, 2015 in Recipes by Karen Gros | 0 comments

Salade Niçoise

Classic Salade Niçoise is a type of potato salad ~ hearty enough to stand alone as a meal ~ thanks to the addition of tuna (yes, canned tuna is traditional!), green beans, and hard-boiled eggs.  To be “Niçoise” means to be from the city of Nice, France.  My sister-in-law, though born and raised in Marseille, considers herself Niçoise as she has spent most of her adult life in the sunny Mediterranean coastal city.  We make this local specialty often during our time together at her place in summer. Recipe adapted from Les Recettes Faciles by Françoise Bernard, and...

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Kale Caesar salad with homemade croutons

Posted by on Jul 10, 2015 in Recipes by Karen Gros | 0 comments

Kale Caesar salad with homemade croutons

Caesar Cardini (Italian-born Mexican) is credited with creating this legendary salad. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition. Cardini made do with what he had, successfully adding the dramatic flair of the table-side tossing “by the chef”. Four years later Cardini moved his restaurant to the newly constructed namesake Hotel Caesar which, after major renovation in 1990, continues to operate to this day and prepare table-side “ensalada Caesar per tradition” claiming to serve the “original Caesar salad”. Today,...

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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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