Gluten Free Archives - Page 16 of 30

Seared Scallops with Chili-Lime Butter, Pea Purée and Crispy Pancetta

June 10, 2024February 12, 2016 by Emily

Seared Scallops with Jalapeno-Lime Butter, Pea Purée and Crispy Pancetta

Britain is a big old seaside with a few towns in the middle, and while we were there, we often had excellent seared scallops when we ate out. This is our attempt to recreate this dish, served over pureed peas with crisped pancetta.

In the spirit of curmudgeonliness, here’s the real history of Valentine’s Day.

On February 14 around the year 278 A.D., a Roman priest named Valentine was executed.

A little background: Emperor Claudius II (not the stuttering one) had a problem. He was having trouble maintaining a strong… military (not a euphemism, for once). For some reason the men of Rome were reluctant to join an army led by a man whose nickname was ‘Claudius the Cruel’. Go figure.

Claudius presumed it was because of their strong attachment to their wives and families, so he did what any reasonable ruler would do. He banned all marriages and engagements in Rome.

Valentine, hoping his name would one day be synonymous with chalky chocolates and teddy bears holding roses, defied Claudius and continued to perform marriages for young lovers in secret.

That is until he was arrested and beaten to death with clubs. And then his head was cut off.

Happy Valentine’s Day!

Blood Orange Salad with Shaved Fennel and Pistachios

June 15, 2024January 22, 2016 by Emily

Blood orange salad is a colorful, tangy and healthy way to remind yourself that winter will not last forever. As a bonus, it also wards off scurvy!

This is the salad to make when you can barely remember what a real garden tomato tastes like. When you’re so deep in winter that the summer abundance of a few months ago seems like a fever dream.

This is the salad that reminds us that, even in the dead of winter, there are still wonderful things to be found if you know where to look.

Roasted Delicata Squash with Miso-Maple Butter

June 15, 2024January 8, 2016 by Emily

I love butternut squash to bits but even I, an admitted squash fiend, sometimes just can’t deal with the work of prepping it. Those suckers are big and can be a pain in the butternut to peel, chop and seed.

That’s why, if you haven’t yet, you should expand your vegetal horizons to include the lovely and thin-skinned Delicata.

Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino

June 15, 2024December 18, 2015 by Emily

A beautiful, healthy salad that combines thinly shredded brussels sprouts and red cabbage with toasted walnuts and Pecorino cheese. Simple but so delicious.

In the midst of all the joyous holiday feasting, it’s easy to forget the pleasures of a simple, really good salad. Don’t get me wrong, one glance at our Instagram feed tells you that we’re chock full of holiday spirit (in the form of toffee, cookies and homemade eggnog) but sometimes it all becomes just a bit too much, you know?

I was going to make this salad for Thanksgiving but feared there would be a riot if there was no Shredded Brussels Sprouts with Bacon and Pecans on the buffet, so I played it safe.

Hasselback Potatoes with Easy Garlic Confit

June 10, 2024December 2, 2015 by Emily

Hasselback Potatoes with Easy Garlic Confit

This post is sponsored by US Potato Board. Thanks for supporting Nerds with Knives’ sponsors!

Get ready for a new holiday tradition: crispy-skinned Hasselback potatoes studded with soft, meltingly tender cloves of confit garlic (like roasted garlic, but even more delicious).

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One of the things I’ve come to realize is that I’m a bit of a curmudgeon about, well, a lot of things really but especially about food trends. That cronut thing that happened? Easily a 6.5 on the richter scale of Emily eye rolls. And while I like kale as much as the next faux hippie, I’d very much appreciate you keeping it out of my cupcake.

That’s why no one was more surprised than me when I recently became obsessed with the most Pinterest-y of all potato dishes, the hasselback. Honestly, this is the potato of my dreams. Crispy on top but also pillowy and luscious in the middle. And while it may look like a major project, it’s actually extremely easy to do (especially with our tips listed below) and takes no longer than a regular baked potato.

Easy Candied Pecans

June 10, 2024November 20, 2015 by Emily

We made these candied pecans to top our Bourbon-Pumpkin Mousse Pie but luckily I made double the recipe because they are delicious. They’d be great in a fall salad, or sprinkled over Butterscotch Pudding, or just as a snack. They’d be delicious served with blue cheese along with sliced apples and pears.