Monday, May 13, 2013
I just love it when I meet people who are in love with making food that is safe for people with food allergies. Food allergies are on the rise and the more information out there the better.
I have met a wonderful blogger Jackie Ourman from C.A.F.E Celiac and Allergy Friendly Epicurean and I am so excited to share one her recipes with all of you. Thank you Jackie for sharing this amazing recipe with my GF friends!!!!
My name is Jackie and I’m a culinary student and mom of 3 with celiac disease. I also manage multiple life-threatening food allergies for two of my 3 boys. I’ve always been passionate about food but my love turned to fear because of these issues. I recently decided to turn that around and have enrolled in culinary school in New York City to learn everything I can to create wonderful foods that don’t feel like they are missing anything.
Deena and I recently connected over Facebook and I was so impressed with her baked goods, I asked her to share a recipe on my website, Celiac and Allergy Friendly Epicurean (CAFE) by Jackie Ourman. Her donuts were a big hit there! Deena asked me to share my recipe for macaroni and cheese and I am more than happy to do so.
I created this recipe after spending a week in culinary school not being able to taste anything because it was all filled with gluten. It’s hard as a culinary student to lose your sense of taste and then ultimately be judged on the flavor of your dishes. I made it through ok and then came home and made my own gluten-free version of the béchamel sauce I used as a base for this macaroni and cheese. If you want to read more about the inspiration for the recipe, you can read here. I hope you enjoy it!
1. ¼ onion, chopped
Sweat 1/4 onion, chopped, with 1 T butter (cook over medium-low heat until translucent without getting any color)
2. Add 2 T butter and 2 T gluten-free flour blend of your choice (I used this blend) and whisk together until incorporated
3. Add 22 oz (2 3/4 cups) of whole milk and bring just to simmering. Add 1/4 onion with small bay leaf and clove. Lower heat and let simmer for about 30 minutes.
Season with salt, pepper and nutmeg, to taste.
Meanwhile, you can boil any pasta of your choice and pre-heat the oven to 375 degrees. I made a package of Bionaturae gluten-free elbows for this batch. I really like Schar pastas too.
Add 2/3 cup shredded Gruyere and 2/3 cup shredded Parmesan Reggiano to béchamel, off of the fire, while it is still hot. Whisk in slowly to incorporate. Season with additional salt and pepper (I added a dash of paprika as well). Let sit for about 5 minutes.
Once your Mornay sauce is all set, you just put the cooked macaroni in a baking dish, cover with the sauce, top with shredded cheddar (about 1/4 cup) and sprinkle on your favorite breadcrumbs (mine are Aleia’s Italian seasoned gluten-free breadcrumbs). Once all put together, cover with foil and bake for about 20 minutes until hot and bubbly. Take off the foil and continue to bake for an additional 5 minutes or so until the breadcrumbs get a little crunchy. Here is what the finished product should look like:
Tuesday, April 30, 2013
What a blessing it is to meet amazing people who care about
the world of celiac and food allergies. Celiac and Allergy Friendly Epicurean by Jackie Ourman shared one of my recipes on her blog and FB page today!!! Thanks so much Jackie for all you are doing!!! I will be sharing of Jackie's delicious recipes soon!!!