BREAKING NEWS :

This morning I was thinking about my grandmother, Nana.  I was thinking about Easter when we were kids and how she loved Easter candy ... jelly beans, malted eggs and big coconut cream filled chocolate eggs from Philadelphia, her home town.  I was thinking how she loved making the Easter dinner.  I think Easter was her favorite holiday because she loved to make ham with pineapples, cherries and a maple glaze.  She made the best potato salad and deviled eggs.  There was just something about her little extra tricks that made it really special.  Nana by no means loved to cook but the few things that she really enjoyed are the things I remember.  My how I miss my Nana ...

                       

Ingredients for Filling 
4 whole eggs +5 egg whites
1/4 cup half and half
1/4 tsp Rey de la Vera, smoked pimenton
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp black pepper
1/4 tsp Aji Panca, dried
Matiz Organic Piquillo Peppers
Matiz Dequmana Olives
Matiz Artchoke Hearts
1 medium yellow onion, chopped sautéed in Spanish Olive Oil
2 cups Pepper Jack Cheese, shredded

Spanish Filling  - chop all of the piquillo peppers, olives, artichoke hearts and sautéed onions and place it together in a bowl and set aside.

Gluten Free Crust (Pie Crust) Ingredients  
4 1/2 cups Maninis Gluten Free Mulituso Flour  plus a little extra to roll out
1 Tbs *light brown sugar or palm sugar
1 1/2 tsp Flor de Sal, sea salt
4 cold sticks of unsalted butter or 2 cups, cubed
1 tsp vinegar - I used apple cider vinegar
1 large egg

1/2 cup ice cold water + 1 Tbs

parchment paper
self sealing bags

Follow the recipe on the Maninis Blog for the Gluten Free Pie Crust.
***Please note that this recipe is for 3 - 10 inch crusts.

I use *light brown sugar or palm sugar and apple cider vinegar for more flavor. The website calls for white sugar.

Once all of the ingredients are incorporated, I cut the dough in half, formed into a disc, wrapped tightly with parchment paper.  I put it into a self sealing bag and into the refrigerator to chill.
I leave my dough in the refrigerator for at least 2-3 hours to meld.

I used half of the dough for this recipe. I put the other half, wrapped tightly in parchment and in a freezer self sealing bag and into the freezer for later use.  

Take the dough out from the refrigerator and sprinkle out some GF Multiuso flour onto the pastry board and rolling pin.  Roll the dough out to 1/4 inch and use a round cookie cutter the same size of your ramekin. Cut the disc and then place it on the bottom of each of the ramekins.  Place the ramekins on to a baking sheet.  You can also use a muffin pan if you do not have ramekins.
Bake in a 450 degree oven for 15-20 minutes or until light brown. Take out of the oven and let cool, slightly.

Reduce the temperature of the oven to 400 degrees.

In a medium size bowl add the eggs, half and half, seasonings - mix well using a whisk.
Use a spoon to scoop some of the Spanish Filling onto each of the baked dough in the ramekins or pan.
Pour the egg mixture into the ramekins just covering the ingredients making sure there is enough for all of the servings.  Bake for 10 minutes.  Take the baking pan out with the ramekins and add a little of the cheese to each of the servings.  Place back into the oven for 2 minutes or until the cheese has melted.  Take the pan out of the oven and carefully use a knife to loosen around the ramekin.  Let cool for a few 2-3 minutes before serving.

You can serve each in the ramekin or turn it over on to a plate.  I like to serve this with a light spring green salad with a olive oil and balsamic vinaigrette dressing topped with nuts or seeds and sliced fruit.
I think this is perfect to serve for breakfast, lunch, brunch or dinner.


To good health and a sunny flavorful and abundant Spring!
Salud!

Lisa

P.S. You can buy the Maninis Gluten Free flour mixes from their website or if you live in the Seattle, WA and Portland, OR areas - Whole Foods Markets, Thriftway, GF Joe's, Central Markets, Town & Country Bainbridge Island and PCC Markets.  Please check for updates on the Maninis Gluten Free website.

I can't remember when I have had such a lovely evening sharing absolutely amazing Gluten Free food, Washington wine with such character, impeccable service and wonderful conversation with guests and new friends. We were truly lucky to have such lovely weather as the reception started. The sun was shining in the room and bouncing off the crystal on the white linen tables.   The room we were in was perfect! We felt like we had the best of both worlds feeling as if we were outside soaking up the sunshine while enjoying the comforts of being indoors. The marina was full and in the distance we could see the sailboats and ferry passing by.  We knew we were very lucky to be where we were, while enjoying each others company, appetizers and wine to whet our appetites.

It is time to come out of hibernation! Today is the first day of Spring and this salad dressing is sure to wake up your taste buds. This dressing is so easy it only takes a few minutes to mix up and you are ready to serve it with your favorite spring mix green salad, grilled or smoked meats and vegetables. I love it served with a very simple salad (pictured here) of Romaine leaves, with a generous drizzle of the dressing and chopped Marcona Almonds.  The flavor is smokey and sweet from both the Aji Panca and the Mesquite honey.  The Aji Panca has a smokey berry flavor and Mesquite gives it a smokey caramel-like color and flavor.  I think it pairs well with Spanish Manchego cheese shavings as well to add a little creaminess. Any way you serve this with or without meat it is sure to satisfy any appetite to wake the bear inside. It is really fun to make a fresh dressing your friends and family will want the   recipe! 1 Tbs Zócalo Gourmet Aji Panca Paste  1 Tbs Zócalo Gourmet Organic Mesquite Honey 1/2 tsp Matiz España Arvum Pedro Ximenez Sherry Vinegar 3 Tbs Matiz España Spanish Olive Oil 1/4 tsp fresh ground Black Pepper 1/4 tsp + a pinch Matiz España Flor de Sal 1/2 tsp lemon or lime juice When you first open your jar of Aji Panca paste add the lemon juice to the jar with a pinch of Flor de Sal and mix well with a small spoon.  This will help to wake up the flavor of the Aji Panca and to add a little natural preservative to the jar because the Organic Aji Panca pastes do not have preservatives in them. 1 tablespoon is 10 calories and zero fat! Add the Aji Panca Paste, Mesquite Honey, Sherry Vinegar, Spanish Olive Oil, Black Pepper and Flor de Sal to a small mixing bowl.  Use a whisk to mix well.  Let sit to meld for 15 minutes, mix again then serve. This recipe is Gluten Free and Vegan. You can find the products in the Seattle area at The Spanish Table, Whole Foods Markets, PCC Markets and online via the links above. Happy First Day of Spring! Feliz Día de la Primavera! Salud! Lisa 

6:30PM Reception Grilled skewered Scallop wrapped in Prosciutto Ahi Poke served in endive cup Scallop Ceviche ‘Popcorn’ 2010 Riesling, Evergreen Vineyard, Columbia Valley, WA 7:00PM 1st Course “Big Pillow” House Smoked Salmon GF Ravioli with brown butter sauce, Salmon Roe, House Smoked Bacon, shaved parmesan, chives. 2010 “Lola” Chardonnay, Columbia Valley, WA 2nd Course Muscovy “Orange Duck Salad” atop beet greens, caramelized fennel, oranges supremes, shaved red onion, kalamata olives, balsamic vinaigrette. 2009 “Ceidleigh” Syrah, Red Mountain, WA Entrée Cacao dusted Grilled Beef Tenderloin, served with dueling Mole and Romesco sauces, Garlic Gluten Free toast points, Pork Belly Fried Fingerling Potatoes and Pacific NW Kale. 2008 “Big Papa” Cabernet Sauvignon, Columbia Valley, WA Dessert Deconstructed Cheesecake St. Andre Triple Cream Cheese, Tonnemaker Farms Black Cherry Jellies, slivered almonds. 2009 “Jolie Bouche” Syrah, Bouche Vineyard, Yakima Valley, WA Prepared by Executive Chef Ryan O’Brien Wine pairings by Sommelier Douglas Zellers and Lisa Garza, Gluten Free Foodies.

6:30PM
Reception
Grilled skewered Scallop wrapped in Prosciutto
Ahi Poke served in endive cup
Scallop Ceviche ‘Popcorn’
2010 Riesling, Evergreen Vineyard, Columbia Valley, WA

7:00PM
1st Course
“Big Pillow” House Smoked Salmon GF Ravioli with brown butter sauce,
Salmon Roe, House Smoked Bacon, shaved parmesan, chives.
2010 “Lola” Chardonnay, Columbia Valley, WA

2nd Course
Muscovy “Orange Duck Salad” atop beet greens, caramelized
fennel, oranges supremes, shaved red onion, kalamata
olives, balsamic vinaigrette.
2009 “Ceidleigh” Syrah, Red Mountain, WA

Entrée
Cacao dusted Grilled Beef Tenderloin, served with dueling Mole and Romesco sauces,
Garlic Gluten Free toast points, Pork Belly Fried Fingerling Potatoes and Pacific NW Kale.
2008 “Big Papa” Cabernet Sauvignon, Columbia Valley, WA

Dessert
Deconstructed Cheesecake - St. Andre Triple Cream Cheese,
Tonnemaker Farms - Black Cherry Jellies, slivered almonds.
2009 “Jolie Bouche” Syrah, Bouche Vineyard, Yakima Valley, WA

Prepared by Executive Chef Ryan O’Brien
Wine pairings by Sommelier Douglas Zellers and Lisa Garza, Gluten Free Foodies.


I hope you can attend this very special event and look forward to meeting you. 
The food will be so wonderful, even your Non-Gluten Free friends will be spoiled!


As I always say ...
Celebrate the foods that you can eat! 
Lisa 

In a mini food processor, add the Kañiwa grain, Amaranth, Quince Paste, coconut oil, cinnamon, sea salt, nutmeg, clove, ginger, 2 oz Marcona Almonds and 1/4 cup of GF Oats. **If you can not tolerate Gluten Free Oats, please substitute equal amounts of unsalted sunflower seeds in place of GF oats.
Pulse the ingredients for 1-2 minutes, on the chop setting.  Be careful not to over process it longer or it will become too smooth. Remove the mixture from the processor and place into a small mixing bowl.  Add the coarsely chopped Marcona Almonds and 1 Tbs of **GF oats.  Mix well with a spoon by hand. This will add a little more texture or ... bite!

Lay out the pieces of parchment paper and place approximately 1 tsp of coconut on the paper.  Use a small spring scoop #100 to measure the paste and place on top of the coconut.  Roll part of the paper over the paste and begin to gently press and roll out.  Pick up the roll and begin to twist the ends in opposite directions as if it were a ... please forgive me ... a tootsie roll.  Continue until the mixture is all wrapped.  Place into a sealed container in the refrigerator over night to meld the flavors and hold their shape.  Keep these wrapped bites in a container and in the refrigerator until you are ready to snack or share.




Pure goodness in every ... bite! 
Enjoy!
xoxo
Lisa