Gluten-Free Makeovers (37 page)

Heat a large, heavy skillet over medium-high heat. Add enough oil to coat the bottom of the skillet. Add enough dumplings, seam side up, to cover the pan in one layer. (You may have to make two or more batches.) Fry until the bottoms are crisp and golden brown, but not scorched, about 5 minutes. Brown on the sides and then turn upright again. Add enough chicken stock to come ½ inch up the sides of the dumplings and cover tightly. Reduce the temperature to low and simmer 5 minutes, or until most of the liquid is absorbed. Remove the lid and let the remaining liquid evaporate. Lift a dumpling with a spatula and check the bottom. When it feels crispy to the touch, turn out onto a platter. Serve with lots of dipping sauce.

Dumplings may be frozen for later use before cooking. Thaw and follow instructions for cooking. May be frozen after they are cooked. To reheat, sauté in a lightly-oiled skillet turning once or twice. Add 2 tablespoons of chicken broth or water and allow to simmer until evaporated.

Buy Dorot brand frozen minced cubes of ginger and garlic located in your supermarket freezer (see Pantry, page 277). It will save on preparation time. Each cube measures 1 teaspoon.

Comfort food Italian
style, this easy cheese, spinach, and rice dish can be done a day ahead and warmed just before serving. I cut these into small squares and serve them with cocktails, but this is perfect as a Make and Take dish for a potluck or buffet meal.

Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.

In a medium saucepan, sauté the onion in oil over low heat just until translucent. Raise the heat to medium, add the rice, and toss to coat. Cook about 2 minutes. Add the wine and simmer until most of the liquid has evaporated. Add 1 cup of the chicken broth and simmer until most of the liquid has been absorbed. Gently shake the pan. If the rice is not moving, loosen with a spoon but do not stir. Add the remaining broth, 1 cup at a time, allowing the liquid to be absorbed before the next addition. Add salt and pepper to taste.

Spread the spinach over a plate and microwave for 2 minutes. Squeeze the spinach dry to remove the extra moisture and set aside.

Combine the ricotta and eggs in a mixing bowl and beat well. Stir in 1 cup of the Parmesan cheese and the nutmeg. Fold in the spinach and the rice mixture. Spread into the dish.

Bake for 25 minutes. Top with the remaining Parmesan cheese and bake an additional 5 minutes. Let cool on the counter or in the refrigerator, until the mixture is set and firm. Cut into squares and serve.

VARIATION: Make Risotto Cakes
Arancini
by combining 3 cups Risotto Square mixture and 1 cup gluten-free dried bread crumbs. Spread another cup of bread crumbs over the surface of a large plate. Scoop out golf ball–size portions of the risotto square mixture and form into 12 to 16 patties. Dredge each patty in the bread crumbs. Fry in oil over medium heat until golden, about 3 to 5 minutes on each side. Transfer to a cookie sheet and bake in a 350°F oven for 10 minutes. Serve with good quality marinara sauce, if desired.

Dairy-free

Asian food can
be a quagmire for gluten-free diners and tempura is virtually always off-limits. This is the exception and it’s deliciously addictive, light, and crispy. The recipe comes from Alfred Chong, chef and co-owner of Lilli and Loo’s in Manhattan, and is offered as part of their extensive gluten-free menu.

Combine the mayonnaise, orange juice to taste, and sugar in a large bowl. Mix well with a wire whisk. Add the lime and lemon zest and juice and the Sriracha sauce. Mix well. Taste and add more chili sauce according to your desired spiciness. Set aside.

In a separate bowl, mix together 4 to 5 tablespoons of the cornstarch and the water to form a thin batter. The batter should be smooth and without lumps. Add the rock shrimp to the batter and mix to coat.