Knottie Recipes

golden corn fritters

Adapted from The Everything Gluten-Free Cookbook. Makes 12-14.

• 1 egg
• 1/3 c. milk
• 2/3 c. corntarch or corn flour
• 1.5 t. gluten-free baking powder
• 1/2 t. salt
• red pepper flakes or ground black pepper to taste
• 1/8 t. freshly grated nutmeg
• 1 c. fresh corn, cut off the cob
• peanut,canola, or other cooking oil other than olive

Starting with the egg and milk, place everything but the corn and oil into a food procesor and blend until smooth. Scrape into a bowl; fold in the corn.

Heat about 1" of oil to 350 degrees.

Drop the fritters by the tablespoonful into the hot oil. Drain on paper towels and serve hot.

scalloped potatoes with leeks and country ham

Adapted from The Everything Gluten-Free Cookbook. Serves six.

• 1.5 c. grated parmesan cheese
• 1 c. coarsely grated fontina cheese
• 1/2 c. corn flour
• salt and freshly ground black pepper to taste
• 6 idaho or yukon gold potatoes, sliced thinly
• 4 leeks, thinly sliced crosswise, white parts only, divided
• 1 lb. deli ham, sliced then cut crosswise into dice
• 3 c.milk
• 4 T. butter for greasing baking dish and dotting on potatoes

Spray a baking dish with nonstick spray. Preheat oven to 350 degrees.

Mix together the cheeses, corn flour, salt, and pepper.

Place a layer of potatoes in the baking dish, then one of the leeks, and dab with bits of ham. Sprinkle with the mixture of cheeses, corn flour, and spices. Repeat until you get to the top of the baking dish. Add the milk, sprinkle with cheese mixture, and dot with butter.

Bake for about 90 minutes. The top should be brown and crispy, the inside soft and creamy.

southern fried green or yellow tomatoes

Adapted from The Everything Gluten-Free Cookbook. Serves four.

• 1 c. corn flour
• coarsely ground black pepper to taste
• 1 c. cornmeal
• 2 whole eggs, whisked in a large, flat soup bowl
• 8 green or yellow tomatoes, cores trimmed, cut in 1/3" slices
• oil for frying
• 1 t. salt

Spread the flour mixed with salt and pepper on one sheet of waxed paper and the cornmeal on another. Place the whisked eggs in a bowl between the two.

Dip the tomato slices first in the flour, then in the egg, and coat them with cornmeal.

Heat 1/2" of oil in a frying pan to 350 degrees. Slide the tomato slices in and fry for four minutes or until well-browned. Turn and finish frying.

Drain on paper towels. Serve as a side dish with eggs and bacon; you can also add a dollop of sour cream to each tomato slice. Also makes great sandwiches with a little tart dressing :)

vegetable quiche with mashed potato crust

Adapted from Bette Hagman's The Gluten-Free Gourmet

• 3 c. mashed potatoes seasond with salt and pepper
• 1/3 c.minced onion
• 1/2 c. grated Swiss cheese
• 1/2 c. grated Cheddar cheese
• 1/2 c. sliced mushrooms
• 1/2 c. broccoli flowers
• 1/4 c. sliced green pepper
• 1/2 c. grated carrots
• 3 eggs
• 1 c. milk

Prehat oven to 350. Butter a 9" pie pan.

Mix the seasoned mashed potatoes with minced onion and, with them, sculpt a shell in the prepared pan. Bake for 15 minutes and leave the oven on when finished.

Remove from oven and layer cheeses on the bottom, then add the vegetables. Fill the crust to slightly mounded. Beat together the eggs and milk and pour over all. Bake 30-40 minutes or until you can cut through the quiche easily.

Can substitute other vegetables such as asparagus, celery, or corn. Can also add cooked meats. Can use egg substitutes with less milk (a cup of egg substitute with a little less milk). Can also use a cup of sour cream instead of milk. Yum!

latkes

Adapted from Bette Hagman's The Gluten-Free Gourmet

• 3 fist-sized potatoes
• 1 onion about 2.5" round
• 2 eggs
• 2 T. rice flour
• 1/2 t. salt
• 1/4 t. pepper

Peel and quarter the potatoes and place in a bowl of water until ready to process. In the blender, pulse the onion until finely chopped. Remove to a mixing bowl, then pulse the potatoes in several batches until finely chopped. Beat the eggs. Add them with the flour and seasonings to the potatoes an donions. Mix well.

Fry the pancakes in a lightly greased nonstick pan until golden, about 3-4 minutes per side. Serve hot.

quinoa potato gratin with ancho chili cream

Adapted from Johnny Alamilla in Jax Peters Lowell's The Gluten-Free Bible

• 1.5 c. quinoa
• 1 lb.small waxy potatoes, such as fingerlings or new potatoes (we'll use whatever Farmer Don sends us)
• 2 ancho chilis split open, stems and seeds remove
• 1 T. canola oil
• 1/2 onion, chopped
• 4 cloves garlic, smashed and peeled
• 3/4 lb. plum tomatoes, halved, seeded, and coarsely chopped (again, Farmer Don doesn't always send plum!)
• 1 t. toasted ground cumin (toast whole cumin seeds in a small, dry skillet over moderate heat until fragrant and beginning to color; cool, then grind with a mortar and pestle or in a spice grinder)
• 1 t. mild Spanish paprika
• 2 c. heavy cream (I'll likely substitute fat-free half-and-half or soy milk)
• 2 c. milk
• salt
• 1/3 lb. queso fresco (fresh Mexican cheese), sliced 1/4" thick, then cut into thick matchsticks

1. Rinse the quinoa under cold running water several times. Bring a large pot of salted water to a boil over high heat. Add the quinoa and boil until tender and fully plumped, about 10 minutes. Drain and let cool.

2. Put the potatoes in a saucepan and cover generously with cold salted water. Bring to a boil, then simmer gently until a knife slips in easily. Drain and cool.

3. Toast the ancho chilis in a dry skillet over moderate heat until they are pliable and fragrant, about two minutes.

4. Heat the canola oil in a saucepan over moderate heat. Add the onion and garlic and saute for about three minutes to release their fragrance. Add the chilis and stir for about a minute, then add the tomatoes. Stir briskly for about two to three minutes to soften the tomatoes and release some of their juices. Add the cumin and paprika and cook one minute to bring out their fragrance. Then add the cream and milk. Adjust the heat to maintain a gentle simer and cook until mixture is reduced to three cups, about 30 minutes.

5. Strain through a sieve, pressing on the solids. Season with salt.

6. Preheat the oven to 350 degrees. In a large bowl, combine the quinoa with the ancho chili cream. Divide the mixture among six eight-ounce gratin dishes or one large six-cup gratin dish, spreading it evenly. Slice and salt the potatoes, then bury the slices halfway in the quinoa. Top with pieces of queso fresco.

7. Bake until the cheese has melted and the quinoa is hot throughout, about 20 minutes.

8. Let rest five minutes before serving.

Spinach and Sun-dried tomato frittata

This is from www.elise.com.  It's SO yummy!  I used egg beaters for a healthier version.  Here's the web recipe with pictures
http://www.elise.com/recipes/archives/001660spinach_frittata.php

1 lb spinach leaves (about 2 bunches), cleaned, chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste
3 oz goat cheese

1 Preheat oven to 400°F.
2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat. Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.
5 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
6 Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan's handle to cool it down.

Cut into quarters to serve. Serves four.

Blueberry Buckle

This is kind of like a blueberry coffee cake. Very good with fresh blueberries. A summertime favorite with my family.
1/4 cup butter or margarine
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries, washed

Crumb Topping
1/4 cup soft butter
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Cream butter; add sugar and beat until light.
Add egg and beat well.
Add sifted dry ingredients alternately with milk, beating until smooth.
Fold in berries.
Pour into greased pan (9x9x2).
To make the crumb topping, blend all the ingredients for it together.
Sprinkle with Crumb topping.
Bake in a preheated moderate oven (375 F) for about 35 minutes.

cheddar-chive scones

These are really easy to make even for those of us who don't consider ourselves bakers :) You can make them MUCH lower in fat by using soy milk or fat-free half-and-half instead of heavy cream; they still taste fine, but they do lose something in the texture. Serve them with a protein (dairy or meat) and fruit for a balanced and delicious breakfast. Use whole-grain flour for higher fiber and a healthier approach :)

Active time: 25 minutes; start to finish: 45 minutes

3 c. all-purpose flour
1 T. baking powder
1 T. sugar
2 t. salt
1/2 c. finely chopped fresh chives
5 oz. extra-sharp Cheddar, coarsely grated (1.5 c.)
2 c. heavy cream, plus additional for brushing

Preheat oven to 400 degrees Fahrenheit.
Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
Turn dough out onto a lightly floured surface and knead eight times with floured hands. Halve dough and form each half into a seven-inch round. Brush tops of rounds with additional cream and cut each into eight wedges.
Arrange wedges about 1/2-inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
Makes 16 scones.
Source: Gourmet magazine, July 2000