I happen to love Gordon, save some of his interesting quirks…like have you ever noticed that in the opening credits of almost every show he has he’s taking off his shirt? Anyway, I know a lot of people who don’t at all like Gordon’s reality shows but appreciate his cooking shows. Say what you will, at the end of the day, the man is an awesome chef (with the Michelin stars to prove it!).
Last’s night recipe, Mushroom and Leek Pasta. I used brown rice pasta, of course, given that I’m now wheat free. The pasta was great! I used this brand, Tinkyada, and was thoroughly impressed. Here’s a pic:
I served this with “garlic bread” I made from my first foray into gluten-free bread making with a bread machine. Here’s how the first loaf ended up looking at the end:
It was pretty sad…but the bread ended up being edible and not too terrible. I think it was shot from how much my hands were in the dough. I took the paddle out too soon last time and had to plunge my fingers into sticky dough trying to put the paddle back on. Word to the wise: read the booklet for the machine before you dive into using it! Duh!
I had this with a gluten-free shortbread cookie from the Wedge Co-op. Yum! I’ll have to find a good gluten-free shortbread cookie recipe now. I’m envisioning a lemon tart.
For dinner last night, I made a spinach salad with a great Maple Mustard Dressing from the Wedge, and made lemon pepper tofu to top! It turned out great!
Aaron came over and hung out last night. He gobbled his salad up quickly. I sent him home with about half my freezer. All those yummy gluten filled treats that had been staring back at me every time I opened the freezer door. Rather than being tempted, or mocked depending on my mood, I decided to give them away. It’s good food and he can use it so I feel good about it. Now I have room to store all those darn gluten-free flours I’ve been accumulating.