Gluten-Free Easter Dinner

This Easter marked the last of my gluten-free firsts in a calendar year. As my one year anniversary of going gluten-free approaches (next week!), I have navigated changes surrounding holidays, birthdays, vacations, and so on. This Easter was also my parents' first Easter as Empty Nesters, so I couldn't leave them alone with none of their four children present (my sister live too far away and my brother had final exams). I worked very long days leading up to Easter and literally could not wait to hop in my Jeep and drive the 70 miles to rural New Hampshire to the house I grew up in. But me being me, rest and relaxation includes cooking and baking. My parents are trying to eat healthier so I created an easy and healthy but elegant menu.

My father loves to grill on cedar planks so he grilled the salmon while I prepared an incredible Blueberry Zinfandel Sauce, as well as a refreshing Parmesan Chickpea Salad with Lemon and Herbs (by one of my favorite bloggers and authors, Molly of Orangette). We all heartily enjoyed both dishes a long with a bit of wine.

And I know you're wondering where the dessert and/or chocolate comes into this holiday meal. I admit I was eating handfuls of Peanut M&Ms from about 10am on and also slowly butchering the world's most adorable chocolate bunny. My father and I also drove over to Kimball Farms in Jaffrey later that evening, where we sat on a picnic table in sprinkling rain sharing a delicious Cashew Caramel Chip cup. I am still in New Hampshire as I write the post and look forward to preparing both these dishes for friends back in Boston this spring and summer.

Cedar Plank Grilled Salmon with Blueberry Zinfandel Sauce
modified from Chef's Catalog

1 large cedar plank
1 large salmon filet
1 tablespoon extra virgin olive oil
1/2 cup carrots, diced
1/2 cup onion, diced
1/4 cup celery, diced
3 tablespoons tomato paste
1 cup Zinfandel wine  (I used Dry Creek Vineyard Old Vine Zinfandel 2007)
2 cups beef broth
1 tablespoon Herbes de Provence
1 cup fresh blueberries

Soak cedar plank in water for at least 4 hours or overnight. Remove and pat dry. Brush the cedar plank with olive oil and lay the fish on. Brush lightly with olive oil and season with salt and pepper. Place cedar plank with salmon on grill and cook covered for 10-20 minutes.

While salmon is cooking, prepare sauce. In a large saute pan, heat olive oil over medium/high heat. Add carrots and onions. Saute until golden brown, 11 to 12 minutes. Add celery and saute for 8 minutes. Reduce heat to low.

Add tomato paste and cook 4 minutes. Deglaze the pan with red wine and simmer until reduced by half. Add beef broth, bay leaf, and Herbes de Provence. Simmer until the sauce is thick enough to coat a spoon. Add blueberries and season with salt and pepper. Drizzle the salmon with Blueberry Zinfandel Sauce and serve immediately.

Parmesan Chickpea Salad with Lemon and Herbs
modified from Bon Appetit and Orangette

1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons fresh basil, chopped
3 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 large garlic clove, finely minced (I used my Microplane)
1/3 cup Parmigiano Reggiano cheese, freshly grated

Combine rinsed and drained chickpeas, basil, parsley, lemon juice, olive oil, and garlic in medium bowl. Add cheese and toss gently to blend all ingredients thoroughly. Season to taste with salt and pepper. Serve at room temperature or cold.

Gluten-Free Recipe: Chicken with Bacon, White Beans & Tomatoes

Although the calendar in New England says it's officially Spring, Mother Nature has other ideas. Instead of going on a dinner date, a gentleman suitor and I decided to stay in and cook dinner together. For the menu, one of my favorite recipes came to mind -- Chicken with Bacon, White Beans and Tomatoes. It's incredibly flavorful with minimal ingredients and financial investment, plus I love that the entree and side dish are prepared simultaneously.

My date was a true wine aficionado and expertly paired our dinner with fantastic wine -- Mischief and Mayhem Red Burgundy 2006. We also later enjoyed Cline Cashmere Red 2009. It was a truly lovely evening with terrific food, wine and company. Try this recipe before warm weather arrives for good! Guaranteed not to disappoint.

Chicken with Bacon, White Beans and Tomatoes

6 bacon slices, cut into 1-inch pieces

4 large chicken thighs with skin and bone

2 medium onions, chopped

1 (15 ounce) can stewed tomatoes

2 (15 ounce) cans white (cannellini) beans, rinsed and drained

2 garlic gloves, minced

Salt and pepper to taste

Preheat oven to 350 degrees. Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.

Reduce heat to low-medium and cook onions in skillet with 1/4 teaspoon salt until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove from oven and allow to cool 10-15 minutes before serving. Bon appetit!

Gluten-Free Recipe: Chocolate Red Wine Cupcakes

One of my favorite things about my social life is the book club I started with some girlfriends in Fall 2009. After spending an evening with my friends Michelle and Emily eating frozen yogurt, drinking wine and discussing books and boys, I suggested we make it a more regular, formal activity. Over a year and a half later, we're still going strong! It's been so much fun to meet friends of friends from other areas of their life. Not everyone makes every meeting, not everyone finishes every book, but there is always plenty of food, wine and conversation at the Beantown Book Club.

For our March BBC meeting, Emily had her heart set on baking fellow Boston bloggers We Are Not Martha recipe for Red Wine Cupcakes. Being the thoughtful dear she is, she contacted me to ask how difficult it would be to make them gluten-free. At this point, I have basically mastered the art of modifying traditional recipes to be gluten-free, but I've had nearly a year of practice and invested in expensive ingredients. Emily was also very busy so I offered to make the cupcakes, frosting them with my leftover birthday cake frosting (which Michelle was obsessed with). The results were a huge hit! I loved the dark chocolate combined with the very sweet, fruity Shiraz and tangy raspberry frosting. As Michelle and I learned the hard way the next day, these cupcakes do not keep well. I am not a chemist or food scientist, but something about the wine must cause the cake to spoil. So these delicious cupcakes unfortunately cannot be made ahead of time.


Chocolate Red Wine Cupcakes
(yields 12 cupcakes)

1/4 cup unsweetened cocoa powder (I used Valrhona)
1/3 cup chocolate chips (I used 60% bittersweet)
1/3 cup boiling water
1 stick unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
3/4 cup Bob's Red Mill Gluten-Free All-Purpose Flour
1/4 teaspoon xanthan gum
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 red wine  (I used Jam Jar Sweet Shiraz 2009)


Preheat oven to 350 degrees. In a heatproof bowl, combine the cocoa powder and chocolate chips. Slowly add the boiling water, whisking until chocolate is melted completely.


In a separate bowl, combine flour, baking powder, xanthan gum and salt.


In a electric stand mixer or large bowl, cream butter and sugar until combined. Beat in each egg one at a time. Slowly add flour mixture, stirring constantly. Alternate adding the chocolate and red wine to the batter, until entirely combined. Scoop batter into papered muffin tins, filling nearly to the top. Bake for 18 to 20 minutes. Allow to cool completely then frost with your frosting of choice.