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.

corn souffle

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

• 1/2 c. corn or rice flour
• 1/4 c. soy milk
• 3 eggs, separated
• 3 t. gluten-free baking powder
• 2 T. finely grated parmesan cheese
• salt, pepper, and 1 t. favorite herbs to taste
• 1 c. fresh corn, cut off the cob

Preheat the oven to 375. Whirl the flour, milk, egg yolks, baking powder, cheese, salt, pepper, and herbs in a food processor. Place in a bowl and add the corn.

Beat the egg whites until stiff and fold them into the mixture.

Spray a 2-quart souffle mold with nonstick spray. Pour the mixture into the mold and place in the middle of the oven for 25-30 minutes, until brown and puffed. Serve hot.

risotto with radicchio and gorgonzola cheese

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

• 5 c. chicken, fish, or vegetable broth
• 2 T. butter
• 2 T. olive oil
• 1/2 c. finely chopped sweet onion
• 1 head radicchio, rinsed and chopped finely
• 1.5 c. arborio rice
• salt and freshly ground black pepper
• 1/4 c. crumbled gorgonzola cheese
• roasted red pepper strips and chopped parsley to garnish

Bring the broth to a slow simmer in a saucepan and keep hot

Heat the butter and oil in a large, heavy pan; add the onion and radicchio and saute until softened, about eight  minutes. Ad the rice and stir. Add salt and pepper.

Add the broth, 1/4 c. at a time, until it is all gone, stirring constantly. This will take about 35 minutes. If the risotto is still not done, add water, 1/4c. at a time.

When the rice is done, stir in the gorgonzola cheese and garnish with strips of roasted red pepper and parsley. Serve hot.

sweet potato gratin with leeks and onions

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

• 2 leeks, white parks only, rinsed and chopped
• 2 large sweet onions, such as vidalias
• 2 stalks celery with tops, finely chopped
• 4 T. olive oil or butter
• 1 t. dried thyme
• 4 sweet potatoes, peeled and sliced thinly
• salt and pepper to taste
• milk to cover
• 1.5 c. gluten-free cornbread crumbs
• butter or margarine for topping

Saute the leeks, onions, and celery in olive or butter. Preheat the oven to 325 degrees. Prepare an oval metal or pottery grain pan with nonstick spray.

Layer the sweet potato slices in the gratin pan with the vegetables. Sprinkle with thyme, salt, and pepper as you go along.

Finish with a layer of potatoes. Add the milk until it meets the top layer of potatoes. Then add the cornbread crumbs. Dot with extra butter or margarine.

Bake until the potatoes are soft, about an hour. Add more milk if it starts to dry out.

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 :)

potato patties with apple

Adapted from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Food. Serves four.

• 3 large russet potatoes, peeled
• 1 large apple, peeled and cored
• 1/2 medium onion, cut into 1/2 c. chunks
• 3 T. sorghum flour
• 2 eggs
• 1 T. lemon juice
• salt and pepper to taste
• 1/4 t. cinnamon
• pinch of nutmeg
• oil for frying

Place the potatoes, apple, and onion into food processor. Process until coarsely ground. Add the flour, eggs, lemon juice, salt, pepper, cinnamon, and nutmeg. Process until the texture is fine. Shape into patties and fry in thin layer of hot oil over medium heat until golden brown on both sides.

vegetarian rice salad

Adapted from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Food. Serves five.

• 2 c. uncooked rice (brown and wild or all brown), cooked according to package instructions, cooled
• 2/3 c. golden raisins
• 2/3 c. seedless grapes, halved
• 2/3 c. diced celery
• 3 green onions, thinly sliced
• 2/3 c. chopped walnuts, toasted
• salt and pepper to taste
• 1/4 c. orange juice
• 1/4 c. rice vinegar
• 2 t. prepared gluten-free mustard
• 1/4 c. vegetable oil
• 1 T. sugar

Place cooled cooked rice in a large mixing bowl. Add the raising, grapes, celery, green onions, and walnuts. Tumble gently to mix. Season with salt and pepper.

Combine the orange juice, vinegar, mustard, oil, and sugar. Mix well and blend into the salad. Refrigerate for at least four hours or as long as overnight.

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.

classic gluten-free bread stuffing with crisp sage dressing

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

• 4 c. gluten-free bread, cut into little cubes and lightly toasted
• 4 + 2 T. unsalted butter or margarine, divided
• 1 c. 1/4" diced onion
• 1 c. 1/4" diced celery
• 1/3 c. 1/4" diced carrot
• 16 large fresh sage leaves
• 1/8 t. fresh grated nutmeg
• 1 pinch dried thyme leaves
• 1/2-3/4 t. coarse salt
• 24 grinds fresh black pepper
• 3/4-1 c. gluten-free vegetable or chicken broth

1. Put the bread cubes into a mixing bowl. Melt 4 T. butter in a small skillet. Saute the onion, celery, and carrot until tender. Then lightly mix in the vegetables with the bread.

2. Using the same skillet, melt the remaining 2 T. butter. Toss in the sage leaves. Over medium heat, brown the butter. The butter will be ready when it has a nutty smell and the sage leaes begin to crisp and brown. Remove the sage leaves and place them on a paper towel to drain.

3. Pour the brown butter over the bread mixture. Chop the sage leaves and lightly mix in with the bread and vegetables. Season with nutmeg, thyme, salt, and pepper. Use just enough broth to moisten the stuffing.

4. Transfer stuffing to an ovenproof casserole and bake at 350 degrees until browned on top.