This title speaks to me. Who doesn't like the concept of quick and easy?? Especially when it comes to menu planning, and figuring out how to make foods that you are used to. I was sent a copy of this book, but I was not paid to write something positive, I was shipped the book, and I will write what I honestly think about it. (The best part is that I asked if I could share a couple of recipes, so at the bottom, you will see one, and then I will choose another later! )
I have not bought a gluten free cookbook yet. Why? I am not sure. But I do love having things in print to reference, versus always running to my computer. I read Carol's book on my porch, drinking coffee...and found a few things I liked right off the bat, and a one thing that didn't fit for my way of cooking. (And later...when I used the recipes I could see the logic behind it, but I digress.)
Things I liked...I really liked how she took almost 50 pages to explain how to explain the gluten free diet, find hidden sources of gluten, how to stock your pantry, the fact that you will still have some of your favorite foods, and most of all, how to menu plan, with an 8 week plan already done up for you. As well as glossaries and explanation of these "new" gluten free ingredients and how they work. Oh, and the end of the book she gives all sorts of substitutions for the recipes for people with multiple sensitivities. Honestly, I am not even to the recipes.
In my very humble opinion, (and it is humble..I have not looked at many gluten free cookbooks...like 2 before this one... I never wrote a cookbook...and I think Carol is great, she has reached out and helped so many...but I digress, again.) this is a perfect book for people new to the diet, especially those who have not really cooked before. Her directions are very simple, and easy to follow.
The following can be positive, as well as a negative, totally depending upon your point of view. And this was what I was referring to earlier; I have never used the flour mixes some really like...like the feather light and all. And I would not use recipes that called for them. It didn't fit my style.
If you use this cookbook, there are a couple of flour mixes you need to make and have on hand, a good chunk of the recipes call for it. It is a system to make your kitchen run a bit smoother. If you do that, these recipes will be easier, if not, it will be a bit of a hassle to mix them up as you go. I tend to steer away from recipes with these kinds of mixes. That being said, I made the popover recipe from this book using one (see below) and they were delicious. I will have to explore further, and figure out if I will make up some of her mixes up to have on hand...something I wasn't planning on doing before I read this book.
I would classify this cookbook as an American one with some other ethnic foods thrown in. You have classics like Chicken Pot Pie and Turkey Shepard's Pie followed by Chinese Lemon Chicken and Jamaican Jerk Chicken. There is a good variety of recipes and tips included throughout the book.
I think we can all see that I believe this is a very handy, well-thought out book, especially as a primer for newbies, and a good reference to keep in your kitchen. (What would I do if my Internet was down??) Peruse a copy, see if it's for you. But in the meantime, I have a delicious, and easy, recipe from this book to share, no purchase necessary. With permission. Now, that's the best!!
I only made popovers once before..for Thanksgiving 8 years ago with on of my dear friends. I am by no means a popover expert. I enjoyed these very much, and might even buy a popover pan to make them again. I baked them in a muffin tin, and had to adjust the cooking time just a bit..the tops were getting too brown. I followed the recipe exactly as written. Delicious!
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Popovers from Carol Fenster's Gluten Free Quick and Easy
Popovers are one of the easiest breads to make. You just whip up the batter in a blender, pour it into a popover or muffin pan, and bake away. What can be simpler than that? Popover pans are sold in kitchen and discount stores for around $20, which is a good investment for bread that is so easy. Store the batter in the refrigerator overnight, or all day until you're ready to make dinner, then bring the batter to room temperature before baking.
3 large eggs, room temperature
1 cup 1% milk, also room temp.
1 tablespoon unsalted butter, melted
2/3 cup potato starch
1/4 cup Carol's Flour Blend
1/2 teaspoon table salt
1/4 teaspoon xanthan gum
1. Preheat the oven to 450. Generously grease a popover or muffin pan. Adjust oven rack to the lower middle position.
2. Process all the ingredients in a blender until very smooth.
3. Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan and pour the batter evenly into each of the six cups. Return pan to oven.
4. Bake 20 minutes, then reduce heat to 350 and continue baking 10 to 15 minutes, or until the sides are rigid. (Do not open the door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along it's firm side with a toothpick or sharp knife to release the steam, then return the pan to the oven to bake for 5 minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat the popovers in a 200 oven 5 minutes.
Carol's Flour Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch or corn starch
1 cup tapioca flour
Stir all ingredients with a whisk. Store in heavy duty storage bag or plastic container.
Other bloggers thoughts about this cookbook:
Interview with Carol Fenster, Ph. D.
Lea's Gluten Free
