Articles Tagged with: gluten-free
Sponsored Recipe: Gluten-Free Tuna Nicoise Sandwich

 

Gluten-Free Tuna Nicoise Sandwich

Confession: we're tuna sandwich addicts. We like Salad Niçoise a lot, too. So, we partnered with one of our favorite gluten-free bread makers, Canyon Bakehouse, to present this light, satisfying sandwich. Loaded with flavor (and protein) and bolstered by delicious, fluffy and moist gluten-free sandwich bread, it's the perfect grab-and-go meal. If you feel like adding a glass of rosé, we won't blame you. 

Servings 1 sandwich

Ingredients

  • 1 can tuna in oil
  • 1 tablespoon red wine vinegar
  • Extra-virgin olive oil
  • 5 Kalamata olives chopped
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg chopped
  • 3 leaves butter or romaine lettuce
  • 2 slices 7-Grain Canyon Bakehouse Sandwich Bread
  • 2 slices tomato

Instructions

  1. In a bowl, combine the tuna and its oil and the red wine vinegar. Mix to combine. Add more oil, if desired. Fold in the olives. Season with salt and pepper to taste. Fold in the egg. 

  2. Place the lettuce on one of the bread slices. Top with the tomato, then some of the tuna and the final bread slice. 

  3. Devour!


Tamarind Margarita Recipe

 

Tamarind Margarita

Tamarind is a sour tropical fruit frequently used in Southeast Asian cooking. When made into a paste (available in Asian markets), it’s an outstanding addition to margaritas. We came upon this cocktail that proved the point at the Marriott Cancun Resort and developed a crush on it. Try it and see if you feel the same.

Servings 4 cocktails

Ingredients

  • 1 tablespoon tamarind pulp available at Asian markets
  • 2 tablespoons sugar
  • 1 cup silver tequila
  • 1 cup crushed ice
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 1/4 cup Cointreau or triple sec
  • 2 tablespoons fresh orange juice
  • 2 tablespoons equal parts sugar mixed with chili powder for rimming the glass

Instructions

  1. In a saucepan over low heat, simmer the tamarind, 3 tablespoons water, and the sugar stirring, until the sugar dissolves. Using a fine-mesh sieve, strain the mixture into a shaker. Add 1/2 cup of the tequila and shake vigorously. Add about 1 cup ice and 1/2 cup of the lime juice, the Cointreau, the orange juice, and the remaining 1/2 cup of tequila; shake well. 

  2. Pour the remaining 2 tablespoons lime juice into a small, rimmed plate. Place the chili-sugar mixture onto another small plate. Dip the rims of 4 martini glasses first in the plate of lime juice and then chili mixture. Carefully strain the margaritas into the glasses and serve.


Gluten-Free Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango Recipe

 

Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango

A quick sear of good-quality tuna steak and a coating of honey and chili powder results in ahi with mild, “blackened” flavors that mimics the tasty poolside dish we enjoyed at Cancun's Marriott Cancun Resort. (They coat their tuna with a vibrant-colored chili candy powder called Miguelito chamoy powder.) Add a lettuce, avocado, mango, and tangy-sweet ginger dressing, and you’ve got one heck of a fast and fancy lunch or dinner! BTW, you can use gluten-free store-bought oriental dressing, if desired.

Servings 2 people

Ingredients

For the Dressing:

  • 1/3 cup vegetable oil
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon toasted sesame seeds optional
  • 2 teaspoons tamari

For the tuna:

  • 1 tablespoon olive oil
  • 1 1/2 pound sashimi-grade ahi tuna skinless steak, cut into 2 pieces
  • Kosher salt and freshly ground pepper
  • 1 tablespoon honey
  • 1 tablespoon chili powder

For the Salad:

  • 1 head butter lettuce or 4 cups mixed lettuces of choice
  • 1 ripe but firm avocado
  • 1/2 mango peeled and sliced
  • 1/2 cup shredded carrot

Instructions

  1. Combine all the dressing ingredients in a bowl and whisk to combine. Set aside.
  2. Make the tuna: Place a skillet over medium-high heat, add 1 tablespoon olive oil, and heat until hot but not smoking. Generously season the tuna with salt and pepper, then sear the tuna in the oil for 1 minute per side. Remove from the heat and let cool.
  3. Place the remaining 1 tablespoon honey on one small, rimmed plate and the chili powder in another. Gently dip the tuna pieces with the honey, then dredge them in the chili powder. Season generously with salt, slice each tuna into strips using a very sharp knife.

  4. Divide the tuna among 2 dinner plates. Divide the lettuce between the two plates, arranging it next to the tuna. Top with the avocado, mango, and shredded carrot and serve with the dressing.


Gluten Free Chicken Enchilada Pie with Salsa Verde Recipe

 

Chicken Enchilada Pie with Salsa Verde

There is no resisting this cheesy-pleasey gluten-free chicken enchilada pie recipe, which is simple to make and even easier to devour. This recipe calls for cooked chicken, preferably rotisserie, so plan accordingly.

Servings 4 servings

Ingredients

  • 1 cup shredded cheddar cheese
  • 1 cup shredded jack cheese
  • 3 cups cooked shredded rotisserie chicken
  • 1 cup sour cream
  • Kosher salt and freshly ground pepper
  • 1 recipe Salsa Verde below, or 1 (15-ounce) can green enchilada sauce
  • 4 gluten-free corn tortillas
  • 1 tablespoon sliced black olives optional
  • 1 tomatillo thinly sliced (optional)

Instructions

  1. Preheat the oven to 350°F. Set aside ¼ cup each of the cheddar and jack cheeses. In a bowl, mix together the chicken, the remaining cheddar and jack cheeses, and sour cream. Season to taste with salt and pepper. 

  2. Pour 1/3 cup of the salsa into the bottom of an 8-inch ovenproof skillet or baking dish. Cover with 1 tortilla, one-third of the chicken mixture, and 1/3 cup salsa. Repeat layers of tortilla, chicken mixture, and salsa until there are three layers. Top with the remaining tortilla, 1/3 cup salsa, the reserved cheeses, and the sliced olives and tomatillo. 

  3. Cover with aluminum foil and bake until bubbling, 20 to 25 minutes. Remove the foil and bake 5 minutes longer. Serve with more salsa verde.

SALSA VERDE

Store airtight in the fridge for up to 2 days.
Servings 2 cups

Ingredients

  • 2 pounds tomatillos available at Mexican markets, husked
  • 1 small jalapeño or serrano chile seeded
  • 1 clove garlic
  • 2 tablespoons olive oil
  • Kosher salt

Instructions

  1. Bring a large pot of well-salted water to a boil. Add the tomatillos, cover, and boil until tender, about 10 minutes. Drain.
  2. In a blender, combine the tomatillos, chile, and garlic and blend until smooth.
  3. Strain the puree through a sieve to remove skins and seeds.
  4. In a large pan over medium heat, warm the oil. Add the puree and simmer for 5 minutes. Season to taste with salt.

Photography Craig Lee


The Best Gluten-Free Dining in New Orleans According to Jilly Lagasse (Emeril’s daughter)

Don’t think for a second that you can’t live it up like the locals in The Big Easy. We asked GF cookbook author and NOLA native Jilly Lagasse (who has celiac disease) to show how easy it is to sidestep the po’boys, beignets, and étouffée and still get an authentic taste of one of America’s most colorful cities—including at her Food Network—star dad’s restaurant, Emeril’s. All you need now is an airline ticket and some beads.

While none of the following restaurants is 100 percent gluten-free, they are well-versed in accommodating GF and other special diets.

Tan Dinh
Proof that New Orleans has one of the nation’s biggest Vietnamese expat communities and some of the best Vietnamese cuisine, this restaurant, located ten minutes outside of town in the Westbank city of Gretna, is nothing fancy, but the food is outstanding. Must-tries: Spring rolls and egg rolls (fried in a separate fryer!), pho, and their insane, addicting fried lemongrass and chile tofu bun bowl. No website; 1705 Lafayette Street, Gretna.

Borgne

Photo courtesy of Borgne

Located on the edge of the up-and-coming South Market District near the Superdome, chef Brian Landry’s coastal Louisiana restaurant features some of the best gluten-free choices in the city. Expect inspired GF desserts, too, thanks to chef Kelly Fields. Must-tries: GF fried chicken or grilled peaches with arugula, pumpkin-seed pesto, and whipped Mahón cheese. borgnerestaurant.com

Sylvain
Its almost creepy entrance down a small, secret alleyway makes this French Quarter spot one of those “if you don’t know about it, you don’t know about it” places. With historic environs, a courtyard, a menu of American classics, and a bar that feels like a European time warp, Sylvain embodies everything I love about New Orleans. Must-tries: Shaved brussels sprouts salad or braised beef cheeks with potato puree, sweet onions, field peas, and jus. sylvainnola.com

Bacchanal Another favorite if-you-know-you-know destination, this Bywater oasis is a “Mediterranean minimalist” wine bar with spectacular GF-friendly snacks thanks to chef Joaquin Rodas. You can buy wine from the wine store downstairs and enjoy it outside with live music every night. What more could you want? Must-tries: Staff-selected bottle of wine and nibbles like bacon-wrapped dates, marinated olives, grilled halloumi, the shishito peppers, or the cheese plate (sans bread). bacchanalwine.com

Emeril’s

Photo courtesy of Emeril’s


My family’s first restaurant and truly the place I was raised, our flagship Warehouse District dining room treats everyone like family, and the energy is always as vibrant as its contemporary New Orleans cuisine. Our staff is also very knowledgeable about catering to food allergies. Must-try: Peanut butter pie. emerilsrestaurants.com

Domenica
This ever-buzzing restaurant in downtown’s Roosevelt hotel is where James Beard Award—winning chef Alon Shaya honed his craft under famed local restaurateur John Besh. Now that he’s opened Pizza Domenica and Shaya, also with Besh, it’s hard to choose just one of his places to recommend, but Domenica is always one of my first stops. Must-tries: Octopus carpaccio, wood-fire-roasted cauliflower with whipped feta cheese mousse. domenicarestaurant.com

Coquette photo by Josh Brasted

Coquette
Very GF-friendly with one of the prettiest bars in the city, exquisite locally sourced New American food by chef Michael Stoltzfus, and some of the best desserts I have ever had, this upscale Uptown gem is the place to go for a special dining experience. Must-tries: Five-course blind tasting and wine pairing or cornmeal fried oysters, charred okra, or red snapper with roasted garlic. coquettenola.com

Johnny’s Po-Boys
No, the po’boys aren’t gluten-free, but the red beans and rice and jambalaya are at this culinary landmark. Expect counter service, old-school environs, and a line to get in. Must-tries: Red beans and rice or the jambalaya platter—minus the French bread they will otherwise pile on top. johnnyspoboys.com

Taqueria Sanchez
For a real cheap-eats treat, my friends and I absolutely love going to this little, off-the-beaten-track, by-the-road taco shack ten minutes outside of the city. It looks gritty, but the food is legit, totally GF, and incredible! Must-tries: Pork (pastor) tacos and the pupusas. No website; 46 Westbank Expressway, Gretna.

MORE RECOMMENDATIONS:

Want more New Orleans recommendations? Check out this map of NOLA for restaurants tested by Nima, the portable gluten sensor, to see which are really gluten-free! See the map here.

 


The Best Gluten Free Restaurants & Food in US Airports

The growing popularity of gluten-free foods has made it somewhat easier to find something safe to eat once you’re through airport security and heading to our nation’s gates. But we aspire to more than the packaged snacks like GF-labeled trail mix, chips, candy, and the occasional baked good at newsstands and national café chains. If you do, too, and find yourself at one of the following airport terminals, track down one of our recommended spots for some seriously satisfying gluten-free deliciousness. And if you don’t see your favorite gluten free airport finds here, please email us at info@gffmag.com and let us know. We’ll keep adding to this list!–K.C. Cornwell

MORE:
Discover some of the best GF restaurants in San Francisco
Learn where Emeril Lagasse’s GF cookbook author/daughter eats in New Orleans
See the best GF eats in Austin

 

US AIRPORT EATS

Atlanta, GA: Hartsfield- Jackson Int. Airport
P.F. Chang’s
Terminal: Concourse A
Recommendations: The extensive GF menu includes chicken lettuce wraps, Mongolian beef, and other Asian dishes prepared in a segregated kitchen space. 

Five Guys
Terminal: Concourses C & D
Recommendations: Freshly made lettuce-wrapped burgers, Cajun- seasoned fries, and superthick shakes await; be sure to say you have a “gluten allergy.”

Other Options
Chipotle, Pei Wei, Chick-fil-A, and Cat Cora’s Kitchen

 

Boston, MA: Logan Int. Airport

 

Legal Sea Foods
Legal Sea Foods: Terminals B, C & E Legal Test Kitchen: Terminal A
Legal C Bar: Terminal B Recommendations: All five Logan locations offer GF fresh seafood, clam chowder, and fried items like fish and chips and fried New England clams. Everything that goes in the fryer at all locations is gluten free.

Other Options
Vino Volo and Wolfgang Puck Gourmet Express

 

Chicago, IL: O’Hare Int. Airport
Tortas Frontera by Rick Bayless
Terminal: Concourses 1, 3 & 5
Recommendations: Chef Bayless’s daughter has celiac disease, so they take GF safety seriously here. Try the guacamole, salads, tortas (sans bun), or Cazuelas (scrambled eggs with roasted sweet potatoes and lots of other tasty toppings).

Garrett Popcorn
Terminals: Concourses 1 & 3 Recommendations: All the freshly made popcorn from this Windy City staple since 1949 is GF, including the “Chicago Mix” cheese and caramel blend.

 

Dallas, TX: Dallas/Fort Worth Int. Airport
Pappadeaux Seafood Kitchen
Terminal: Terminal A
Recommendations: The GF menu features fresh salads and seafood like lobster and shrimp salad, fresh oysters, and pan-seared tilapia.

Gas Monkey Bar N’ Grill
Terminal: Terminal D
Recommendations: The fun airport outpost of the wild BBQ restaurant by the Fast & Loud car-makeover show crew offers carnitas tacos and the GMBG Quesadilla loaded with cheese, bacon, onions and “Monkey Sauce.”

Other Options
Genghis Grill, TGI Fridays, Cantina Laredo (terminals B & D), Blue Mesa Taco Bar, Chik-fil-A, and Garrett Popcorn

 

Denver, CO: Denver Int. Airport
Etai’s Bakery Cafe
Terminal: B Gates
Recommendations: Along with breakfast, burgers, and salads, we like the sandwiches on GF bread, including the French Dip and Chicken Basil Club. Vegetarian options available. 

Root Down
Terminal: C Gates
Recommendations: The huge locally sourced GF menu includes a Banh Mi Turkey burger, sweet potato waffle fries, a to-go Traveler’s Bento Box, and wicked banana cream pie with chocolate peanut butter crust and sweet whipped sour cream.

 

Las Vegas, NV: McCarran Int. Airport
Brookwood Farms BBQ
Terminal: Terminal 1
Recommendations: Real low-and-slow pit barbecue among the slot machines includes Low & Slow Beef Brisket Platter, BBQ Chicken Platter, and Aunt Bee’s Veggie Platter.

Las Vegas ChopHouse & Brewery
Terminal: Terminal 3
Recommendations: Fresh salads, aged steaks, and seafood offerings include a delish Chophouse Chicken Salad, Citrus Salmon, and cut-with-a-fork filet mignon.

Other Options
Chili’s, California Pizza Kitchen, Pei Wei, Wolfgang Puck Express, Burke in the Box (Terminal 1), and Great Steak & Potato

 

Los Angeles, CA: Los Angeles Int. Airport
Rock & Brews
Terminals: Terminals 1 & 5
Along with a wide selection of GF breakfast options, get burgers, sandwiches, and pizzas with a side of rock ‘n’ roll–themed decor.

Loteria! Grill
Terminals: Terminals 5 & 7
The Mexican menu includes GF breakfast, fresh salads, tacos, and ceviche.

Other Options
California Pizza Kitchen, Shake Shack, Blue Window, Real Food Daily, Lemonade, Ford’s Filling Station, and Earthbar

 

Phoenix, AZ: Phoenix Sky Harbor Int. Airport
Chelsea’s Kitchen
Terminal: Terminal 4, pre-security
Recommendations: The GF menu includes salads, burgers, shrimp ceviche, Smoked Idaho Trout Dip, and Wood-Fired Rotisserie Chicken.

La Grande Orange
Terminal: Terminal 4
All pizzas can be made gluten-free and GF salads include Thai chicken salad and tuna Niçoise.

Other Options
Sir Veza’s Taco Garage, Pei Wei, Humble Pie, and Blanco Tacos & Tequila

 

Portland OR: Portland Int. Airport
Café Yumm!
Terminal: Concourse C
Recommendations: The signature sauce at Café Yumm! is GF, making almost all of their bowls and soups safe. You’ll find great vegetarian and vegan options, too.

Burgerville
Terminal: Concourse D
Recommendations: Burgers, like the Tillamook Cheeseburger, come with soft GF buns (upon request). Get an Oregon Raspberry Milkshake, too, before snapping a photo of the famous PDX carpet.

Other Options
MOD, Stanford’s Restaurant & Bar, and Bambuza Vietnam Kitchen

 

Sacramento, CA: Sacramento Int. Airport
Vino Volo
Terminals: Terminals A & B
Recommendations: You can pair California wines with the large GF menu’s pork tacos, Beef & Bison Chili, Burrata & Roasted Pepper Salad, or Charcuterie & Cheese plate (request sans crostini).

Freshii
Terminal: Terminal A Recommendations: Soups and most of the salads are GF, and there are several vegetarian and vegan options, too. Try the quinoa-and- greens-based Mediterranean Bowl with red pepper sauce.

 

Salt Lake City, UT: Salt Lake City Int. Airport
Pei Wei
Terminal: Terminal 1
Recommendations: Asian cuisine from fresh ingredients includes GF Asian Chopped Chicken Salad, Spicy Shrimp, and Sweet & Sour Chicken

UFood Grill
Terminal: Terminal 2 (two locations)
Recommendations: Burgers, fries, wraps, and salads are prepared in UFood’s healthier, never-fried style.

Boar’s Head Deli (contribution by reader Jane B., of Saint Louis, MO)
Terminal: Terminal 1
“All their meats and cheeses are GF. We got sandwiches to eat once we were on the plane (so nice if you don’t have time to sit and dine) with individual packets of GF condiments. The bread was so good I called the next day to find out what it was. Unfortunately it is not available in St. Louis where I live!”

 

 

San Francisco, CA: San Francisco Int. Airport
Napa Farms Market
Terminals: Terminal 2 &
International Terminal
Recommendations: Wood-fired GF pizza, roasted pork shoulder, grab- and-go salads, and rotisserie chicken are just a few of the offerings at this expansive gourmet marketplace.

Three Twins Ice Cream
Terminal: Terminal 1 Recommendations: Chocolate Orange Confetti, Land of Milk and Honey, or other GF Three Twins flavors come on a GF cone by request.

Other Options
San Francisco Soup Company, Vino Volo, and Joe & The Juice

 

Washington D.C.: Dulles Int. Airport
Carrabba’s Italian Grill
Terminal: Concourse B
Recommendations: Italian-inspired favorites like Chicken Marsala, Chicken Bryan, and Prosciutto-Wrapped 
Pork Tenderloin accompany shrimp and scallop linguine or spaghetti pomodoro made with gluten-free pasta (upon request).

Chef Geoff’s
Terminal: Concourse C
Recommendations: Beloved D.C. chef Geoff Tracy offers casual American fare, including GF chicken tortilla soup, honey-Sriracha wings, sweet potato fries, and salads.

Other Options
Five Guys, Bistro Atelier, Capitol Grounds Coffee, Pei Wei, Bar Symon, and Vino Volo

 

Washington D.C.: Reagan National Airport
Legal Sea Foods
Terminal: Terminal A Recommendations: All the fried items here are gluten-free, including fried oysters, buffalo popcorn shrimp, fried New England clams, and fish and chips. You can also get a lobster roll on GF bread.

Lebanese Taverna
Terminal: Terminal B
Everything on the menu—other than pita bread—is GF at this family-run spot, including vertically roasted chicken and beef shawarma, hummus, and salads loaded with fresh vegetables and your choice of protein.

Other Options
Five Guys, Sam & Harry’s, &pizza, and Taylor Gourmet

 MORE:
Discover some of the best GF restaurants in San Francisco
Learn where Emeril Lagasse’s GF cookbook author/daughter eats in New Orleans
See the best GF eats in Austin

 

 


Where to Eat Gluten Free in San Francisco: Restaurants and Shops Worth Seeking

Here’s the real local deal–San Francisco’s must-eat neighborhood restaurants and culinary destinations that make dining gluten-free extra delicious. While only a few of these restaurants are 100-percent gluten-free, all of them know how to accommodate GF (and DF and vegan) guests.

Hog Island Oyster Company

Hog Island Oyster Co.
Raw and cooked seafood with wines to match are paired with a prime location, indoor and outdoor seating (no reservations), and bay views. FYI, the oyster happy hour, every Monday and Thursday from 5 to 6 p.m., gets a little crazy. Must-try: oysters from Hog Island’s nearby farm. hogislandoysters.com/visit/ san-francisco

House of Prime Rib
This temple for carnivores is a revered institution, complete with vest-wearing servers wheeling an enormous, zeppelin-shaped metal cart from which they slice your cut of beef table-side. Must-try: prime rib (skip the creamed spinach and the jus, both of which contain gluten). houseofprimerib.net

Nopalito taco

Nopalito
Casual, kid-friendly, and known for authentic, homey dishes from different regions in Mexico, Nopalito sources top-notch ingredients for their mostly gluten-free menu. Call ahead to get your name on the waitlist. Must-tries: pozole, tacos. nopalitosf.com

Kin Khao
This restaurant’s authentic, lesser-known, and very handcrafted Thai dishes, made with stellar ingredients, are mostly gluten-free. There’s also a full bar with innovative cocktails, lunch, and late hours. Must-try: kua kling ribs, “pretty hot wings,” yum yai salad. kinkhao.com

Ferry Plaza Farmers Market

Ferry Plaza Farmers Market
You won’t find a more robust selection of produce, prepared foods, foraging chefs and residents, and food-loving fun than at this thrice-weekly bayfront market. Inside the adjoining Ferry Building Marketplace is GF bakery Mariposa Baking Company. (Try their pinguinos!) ferrybuildingmarketplace.com


Bi-Rite Creamery

Whether it’s a typical blustery, sixty-two-degree summer day or a rare scorcher, you’ll see a line out the door of the Mission District ice cream shop that makes everything in small batches with organic milk, eggs, and cream and offers gluten-free ice cream cones. A second location takes you to Lower Haight’s gritty-cool Divisadero Street. Must-try: salted caramel ice cream, balsamic strawberry, honey lavender, and GF cones! biritecreamery.com

Turtle Tower
Pretty much everyone comes to this no-frills Vietnamese restau- rant for a bowl of restorative pho soup. There are two other loca- tions in the City, but this is the mother ship. They close at 5 p.m., so come for lunch or breakfast, and bring cash. Must-try: chicken pho ga.  turtletowersf.com

Little Gem (photo Erin Ng)

Little Gem
Alums of the famed Thomas Keller Retaurant group brought top-quality cooking and ingredients to gluten-free, dairy-free, refined-sugar-free fast-casual dining with this Hayes Valley restaurant. Order at the counter and watch the world go by from inside the modern, sleek, windowed dining room. Must-tries: braised short ribs, Valhrona chocolate pudding. littlegem.restaurant

Out the Door
This clandestine offshoot of downtown’s famous Slanted Door is less crowded, but has more local charm and noise and equally delicious Vietnamese food. Must-try: Dungeness crab cellophane noodles (request a gluten-free preparation).
outthedoors.com

Swan Oyster Depot
The City’s preferred seafood counter since 1912, with a mere eighteen seats, slings some of the freshest oysters, smoked trout, and shrimp cocktail, plus a side of salty banter from its owners, the Sancimino family. Expect long lines and ask for GF bread; Steve Sancimino’s son has celiac disease, so he’s sensitive to the plight. Must-tries: oysters, crab Louie. no website

Tony’s Pizza Napoletana
It’s anything but GF—or off the tourist track—but this crazy-popular North Beach pizza joint is well known for its carefully made gluten-free pizza. You can order GF breadsticks and pasta here too. Must-try: pizza with your choice of toppings. tonyspizzanapoletana.com

Zuni

Zuni
A poster child for the Northern California food scene since 1979, with an always-perfect industrial- chic atmosphere, Zuni is ideal for a long lunch with a friend or a birthday dinner party. Must-tries: the famed roast chicken for two (sub a vegetable side for the accompanying bread salad), Caesar salad (hold the croutons), house-cured anchovies, and raw oysters. zunicafe.com

Pica Pica Arepa Kitchen
One of the City’s 100% GF restaurants (except they serve beer(, located in the Mission District, Pica Pica features Venezuelan handmade corn arepas stuffed with everything from slow- cooked pulled pork to shredded beef, plus appetizers, salads, and desserts. picapica.com

 

 

MORE GF-DINING GOODNESS: See which restaurants in San Francisco tested gluten-free when Nima went to 50 restaurants with GF offerings with its portable gluten sensor!

 

 


GFF Magazine’s Great 14-Day Giveaway

***To see winners from a desktop computer: Scroll down, past the giveaway image below, to see the winners of this year’s giveaway! 

***To see winners from a mobile device: click the “Enter the Giveaway button!

Bonus: Be an instant winner with our 35% off discount on new and gift GFF subscriptions through December 14 with code HOLIDAY

a Rafflecopter giveaway

PRIZES AND GIVEAWAY DAYS

December 1: Enjoy Life Foods Extravaganza!

Savor how good the GF/DF life can be with this generous gift basket filled with Enjoy Life Food’s most popular products. Three lucky winners will be treated a tasty selection, such as Enjoy Life’s Mini Chocolate Chips, Dark Morsels Baking Chocolate Snack Packs, Lemon Blueberry Poppyseed Chewy Bars, Cocoa Loco Chewy Bars, Ricemilk Crunch Chocolate Bars, Ricemilk Chocolate Bars, Snickerdoodle Soft Baked Mini Cookies, Chocolate Chip Crunchy Cookies, Soft Baked Gingerbread Spice Cookies, Mountain Mambo Seed & Fruit Mix, Beach Bash Seed & Fruit Mix, and Sea Salt Plentils.
Prize Value: $150
Learn more about Enjoy Life Foods

 

December 2: 6 Month Supply of Canyon Bakehouse Bread! 

Get 30 luscious loaves of Canyon Bakehouse bread delivered to your door or 30 free bread vouchers to redeem at your local store. Either way, three lucky winners will score their fill of great GF bread.
Prize Value: $150
Learn more about Canyon Bakehouse

 

December 3: Schär Variety Pack Spectacular! Load up the cupboard with an astounding variety of delicious GF crackers, cookies, breads, pizza, and treats from Europe’s #1 gluten-free brand! Three lucky winners will get all that and more with this prize pack of $150 worth of Schär goodies.
Prize Value: $150 
Learn more about Schär 

 

December 4: Local Oven Breads & Treats Bonanza!
Enjoy the fluffy hamburger buns served at Disney and more from Local Oven, which magically makes GF pitas, flour-style tortillas, and more as they should be. Three lucky winners will receive 2 loaves Sliced Bread, 2 packages of Hamburger Buns, 1 package of 6-inch Tortillas, 1 package of 10-inch Wraps, 2 packages of Onion Dinner Rolls, 1 package of Pita Pockets, 2 packages of Chocolate Chunk Brownie, and 2 packages of Chocolate Chip Cookies. Prize Value: $120 
Learn more about Local Oven

 

December 5: The Great NoGii Nosh!
Have your treats and get protein, too, with delicious bars for the whole family created by Elisabeth Hasselbeck. Three lucky winners will get 1 box of NoGii High Protein Peanut Butter & Chocolate Bars plus 1 Bag each of NoGii Chocolate Caramel Bliss D’Lites, NoGii Dark Chocolate & Sea Salt Caramel D’Lites, NoGii Cookies & Crème Dream D’Lites, and NoGii High Protein Chocolate Mint Bars, plus 1 jug of NoGii Vanilla Bean Whey & Quinoa Protein Powder.
Prize Value: $189.25  
Learn more about NoGii

 

December 6: Elmhurst Milked Super Deluxe Full-Size Tasting Flight! 
Enjoy the rich, luscious flavor of Elmhurst’s vegan milk products. Three lucky winners will receive 1-quart containers of their entire family of Elmhurst Milked products, including new milks that you’ll be among the very first to try as the hit the marketplace: Milked Almonds, Milked Cashews, Milked Hazelnuts, Milked Walnuts, Milked Peanuts– Chocolate Milked Peanuts, Milked Almond Unsweetened, Milked Hazelnut Unsweetened, Milked Oats, and Milked Brown Rice! Note: Winners will receive 2 deliveries: a December delivery featuring current products and a January delivery featuring new products.
Prize Value: $125 
Learn more about Elmhurst Milked

 

December 7: Sensational Nima Sensor Starter Kit!  Eat without fear of being “glutened” with Nima’s nifty, portable sensor, which quickly tests your food and tells you whether it’s gluten-free or glutened. Three lucky winners will receive a Nima Sensor Starter Kit, which includes a gluten sensor, three test capsules, a charging cable, and a carrying pouch).
Prize Value: $279
Learn more about Nima

December 8: Magnificent Baskets from Mariposa Baking!
Get amazing goodies from one of Northern California’s premier gluten-free bakeries delivered to your door. Three lucky winners will receive the following baskets: Coffee Break Gift Set (1 sour cream coffeecake, a 4-pack of cinnamon rolls, and a campfire mug) and Snack Time Sampler (1 box of ginger spice biscotti, a 16-pack of graham crackers, 1 triple chocolate brownie, 1 coconut lemon square, and 1 California Lemon cake, plus a new Mariposa reusable bag).
Prize Value: $90 
Learn more about Mariposa Baking


December 9: A Year of Delicious Crunchmaster Crackers!
  

Break out the cheese because today’s awesome prize is a year of Crunchmaster’s supertasty crackers. Three lucky prize winners will receive 4 packages of Crunchmaster Crackers every month for a full year (that’s 48 bags of crackers!). With surprise flavors showing up on your doorstep all year, it’s a gift that keeps giving!
Prize Value: $150 
Learn more about Crunchmaster

 

December 10: Luna & Larry’s Coconut Bliss Bundle of Dairy-Free Goodness!

Enjoy the lusciousness of silky, rich ice cream without the dairy with this generous scoop of gluten-free, dairy-free deliciousness from Coconut Bliss. Three lucky winners will have their share and then some with a prize of ~$100 worth of Coconut Bliss coupons, redeemable at your local store and 1 Coconut Bliss gift pack, including a branded ChicobagLove Bottle, and smoothie recipe book.
Prize Value: $160 
Learn more about Coconut Bliss

 

December 11: The Big Box of Jovial Foods Favorites!

 

 

 

 

Get your fill of fantastic GF pastas, splurge on spectacular olive oils, jarred beans or tomatoes, flours, or cookies. The choice is yours with this $150 gift card from Jovial Foods, awarded to three lucky winners!
Prize Value: $150
Learn more about Jovial Foods

 

December 12: Pamela’s Gift Box Perfection!


Perk up your palate with an array of scrumptious products from Pamela’s! Three lucky winners will score a big box of Pamela’s goodness, including 4-pound bag of one of GFF’s favorite pancake/baking mixes, a cookie mix, a cake mix, pumpkin bread mix, baking powder, boxes of ready-to-eat cookies, bars (including their new Big Fig bars!), their new pasta, plus a tote, spatula, and more!
Prize Value: $150 
Learn more about Pamela’s

 

December 13: Whole Foods Market Shopping Spree!

Shop and splurge at Whole Foods Market without paying the tab! Three lucky winners will score a $150 gift card to Whole Foods, which can be spent at any location on anything you wish! Bonus: they carry most of our favorite GF/DF products!
Prize Value: $150 
Learn more about Whole Foods Market

 

December 14: Food Lovers’ Book & Magazine Bounty!

Follow the leaders to GF deliciousness with a gluten-free cookbook collection and a print subscription to GFF: Gluten-Free Forever Magazine. Three lucky winners will receive 4 cookbooks, like those featured here and 1  subscription.
Learn more about GFF Magazine subscriptions and gift subscriptions


Gluten Free Chocolate-Coconut Truffles Recipe

MAKES ABOUT 20 TRUFFLES Without gluten, dairy, or refined sugar, these luscious little balls are pure in flavor and downright delicious. They’re also heat-sensitive, so keep them in the ‘fridge until you’re ready to eat them. 

1 cup unsweetened cocoa powder, plus more for rolling
2 cups shredded, unsweetened coconut, plus more for rolling
1/3 cup melted coconut oil
1/3 cup honey 
1/2 teaspoon kosher salt
Matcha green tea powder (optional, for rolling)

In a bowl, mix together the unsweetened cocoa powder, shredded unsweetened coconut, melted coconut oil, honey, and

1⁄2 teaspoon salt. Knead the mixture with your hands until fully combined, then shape into heaping tablespoonful balls and roll in cocoa powder, matcha (green tea powder), or shredded unsweetened coconut.

Want more recipes like this one? Get a print or digital issue of GFF Magazine here!

Photography Zoe Armbruster


Blood Orange and Kiwi Fruit Salad with Pistachios and Rose Water Recipe

SERVES 6 In this recipe by chef Niki Ford, beauty lies in simplicity. Use nothing but the brightest, juiciest oranges and add surprising dimension with rose water, mint, and pistachios, and you’ve got a fruit salad that’s equally gorgeous and delicious.

5 blood oranges
2 navel oranges
5 kiwi fruit
3 tablespoons honey
2 teaspoons rose water
¼ cup pistachios, toasted and roughly chopped
2 tablespoons mint, roughly chopped

With a sharp knife, peel the oranges, removing as much of the pith as possible. Slice the oranges crosswise into rounds ¼ inch thick and arrange the slices on a large platter. Peel the kiwi fruit, cut into ¼-inch-wide slices, and arrange on top of the orange slices, making sure to keep some nice patches of orange peeking through. Drizzle the fruit with the honey, then sprinkle with the rose water. Scatter the pistachios and mint over the fruit and serve.

Photography ?

Want more of Chef Niki Ford’s lavish and flavorful recipes? Get the GFF Magazine‘s Winter 2015 print or digital issue here!

Photography Maren Caruso


The Best Gluten Free Crackers to Buy: Our 2017 Picks

By Annabel Hertz

We crunched and munched more than thirty kinds of gluten-free crackers to bring you the very best gluten-free crackers to buy. Pair them with your favorite cheeses, add them to your appetizer tray or holiday spread, or eat them straight from the box. Whatever the case, these gluten-free crackers are worth every crumb.

BRETON GLUTEN FREE ORIGINAL WITH FLAX
Buttery, flaky, and cheese-tray- worthy with classic appeal. $26.74/6 (4.76-ounce) boxes at darefoods.com

SCHÄR GLUTEN FREE
TABLE CRACKERS
Non-GMO, Saltine-like, light, flaky, lactose- and preservative-free, and perfect for crumbling over soup. $18.43/3 (7.4-ounce) packs at amazon.com

BLUE DIAMOND ALMOND NUT- THINS HINT OF SEA SALT
Ultra thin, light, and crisp with mild nutty-salty flavor; contains milk. $2.99/4.25-ounce box at target.com

CRUNCHMASTER MULTI-GRAIN CRACKERS SEA SALT
Whole-grain, vegan, thin, crispy, light, and salty; a fine snack or cheese partner. $2.99/4.5-ounce box at target.com

POTTER’S CRACKERS TOASTED OAT
Made from certified gluten-free oats and oat flour; elegant, mildly flavored, organic, and artisanal. $6/5-ounce bag at potterscrackers.com

GLUTINO GLUTEN FREE BAGEL CHIPS ORIGINAL
Superthick, bite-size, dairy-free, perfect for cheese platters, and sturdy enough to stand up to brie. $4.99/6-ounce box at shop.glutino.com

MARY’S GONE CRACKERS ORIGINAL
Organic, non-GMO, whole-grain, vegan, and kosher with rich, earthy flavor and notable crunch. $4.59/6.5-ounce box at marysgonecrackers.com

JILZ GLUTEN FREE CRACKERZ ORIGINAL SEA SALT AND
CRACKED PEPPER
Paleo, vegan, non-GMO, and organic; thin, crisp, with sesame-stick flavor and subtle black-pepper kick. $6.99/5.5-ounce box at jilzglutenfree.com

Photography Erin Ng


Better Royal Icing Recipe

MAKES ABOUT 1 CUP This recipe hails from Geoffrey Humphrys, who uses it for his company Baked@3Fifty‘s stunning gluten-free, dairy-free sugar cookies. For better icing, use more or less water depending on your desired consistency, mix the icing on low speed only (medium or high speed will result in air bubbles in the frosting while piping), and drape a wet kitchen towel over the mixing bowl of icing to prevent drying out. Note: meringue powder is vegetarian, but not vegan.

1 pound powdered sugar
5 tablespoons meringue powder (available at gourmet baking stores)
6 to 7 tablespoons cold water
Food coloring of choice

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and meringue powder. Mix on low for 1 minute, then add 6 tablespoons of the cold water. Mix on low speed for 7 minutes or until the icing is smooth and a bit fluffy, adding a little more water if needed to get your desired consistency. Divide the icing into small bowls and mix in different food coloring in each.

Styling Victoria Granof / Photography Shay Harrington


Gluten Free, Dairy Free Sugar Cookie Recipe
 MAKES ABOUT 36 (2 1⁄2-INCH) COOKIES Versatile, sturdy, and not overly sweet, these gluten-free, dairy-free sugar cookies by Toledo, Ohio–based designer-cookie maker Geoffrey Humphrys of Baked@3Fifty solve pretty much every quandary about what dessert everyone can enjoy. Geoffrey rolls and cuts the dough thick enough to create an extra luxurious experience, adds royal icing for a burst of sweet flavor and crunch, and promises that these cookies can be frozen for two months in an airtight container. Here, he uses flower cookie cutters and colors the fondant and icing in pastel colors, but for Christmas, Hanukkah, New Year’s, or other holidays you can use any cookie shapes and colors you want.

FOR THE COOKIES:
1 3⁄4 cups sugar
1 1⁄4 cups quinoa flour
1 1⁄4 cups white rice flour, plus more for dusting
1 teaspoon sea salt or kosher salt 1 1⁄2 teaspoons xanthan gum
1⁄2 teaspoon baking soda
1⁄4 cup arrowroot
1 cup unrefined coconut oil, melted
1 egg
4 tablespoons pure vanilla extract 1⁄3 cup ice water

FOR THE FONDANT (OPTIONAL):
Cornstarch, for dusting

1 pound fondant (Geoffrey prefers Satin Ice Fondant brand at satinice.com)
Cold water

1 recipe Royal Icing 

Preheat the oven to 325°F. Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, quinoa flour, white rice flour, salt, xanthan gum, baking soda, and arrowroot. Mix on low speed until blended. On medium-low speed, mix in the melted coconut oil until combined. Add the egg and vanilla, mix until incorporated, then add the water and mix to combine.

Scrape half the dough onto a piece of plastic wrap and flatten with the palm of your hand to a 1-inch-thick round, making sure the edge is smoothed. Wrap in the plastic wrap and repeat with the remaining dough. Refrigerate for at least 1 hour.

Line 2 large baking sheets with parchment paper. Remove the dough from the fridge and let it soften for a few minutes.

Lightly dust a clean work surface with rice flour. Using a rolling pin, roll out the dough to about 1⁄4 inch thick, adding more rice flour as needed to prevent sticking.

Cut out cookie shapes with cookie cutters of choice, place 1 inch apart on the prepared cookie sheets, and bake until slightly golden, 12 to 14 minutes, rotating the sheets halfway through to evenly distribute the heat. Cool for at least 1 hour.

If decorating with fondant: Lightly dust a clean work surface with cornstarch. Working in stages to prevent drying out, roll out the fondant 1⁄8 inch thick, then use cookie cutters to cut out shapes. Using a small rounded pastry brush, paint the top of each sugar cookie with a very light coat of cold water. Place the fondant shape on the cookie and gently press down, then round the fondant edges with your finger. Let the cookies and fondant dry on the cookie sheet for at least 1 hour before the next step of adding royal icing.

Fill a pastry bag with royal icing, fit it with your preferred pastry tip, and decorate as desired. Let dry for 3 hours to assure the icing has set.

 

Produced by Victoria Granof / Photography Shay Harrington


Gluten-Free Buckwheat Crepes with Cider-Glazed Apples

MAKES 12 (8-INCH) CREPES Usually paired with savory cheeses and meats (or caviar and crème fraîche!) in Northern France, these crepes by Bojon Gourmet Alanna Taylor-Tobin are delicious smothered in tangy-sweet cider-glazed apples, with or without yogurt or ice cream. For painless crepe making, it helps to have a small offset metal spatula as well as a thin metal spatula and a crepe pan. But whatever you have in your kitchen will work. Layered between parchment or wax paper in an airtight container and refrigerated, the crepes will keep for up to 3 days.

FOR THE FILLING:
4 large, tart baking apples, such as Granny Smith, peeled
4 tablespoons unsalted butter
3 cups apple cider, preferably fresh pressed
3 tablespoons pure maple syrup
2 (3-inch) cinnamon sticks
2 whole cloves
Pinch of salt

FOR THE BATTER:
3 eggs
1½ cups whole milk
1 tablespoon pure maple syrup
2/3 cup buckwheat flour
1/3 cup sweet white rice flour, such as Mochiko brand
1/2 teaspoon fine sea salt or kosher salt
2 tablespoons unsalted butter, melted and cooled slightly
About 2 teaspoons vegetable oil, clarified butter, or ghee, for frying
Unsalted butter, for rewarming (optional)
Plain yogurt or vanilla ice cream, for serving (optional)

 Make the filling: Quarter and core the apples, then halve lengthwise into wedges. In a wide heavy-bottomed skillet over medium heat, melt 2 tablespoons of the butter. Add half of the apple wedges in a single layer and cook until golden, about 3 minutes. Cook on the other side until golden and beginning to soften but still holding their shape, about 3 minutes longer, and gently transfer to a plate. Repeat with the remaining apples and butter. In the same pan, carefully add the cider (it will splatter), maple syrup, cinnamon, cloves, and salt. Bring to a simmer over medium heat and cook, swirling the pan occasionally, until the syrup bubbles thickly, 10 to 20 minutes. Return the cooked apples to the pan, tossing to coat them in the syrup, and simmer to glaze the apples, 3 to 5 minutes longer. Keep warm.

Meanwhile, make the batter: In a blender, combine the eggs, milk, maple syrup, buckwheat flour, sweet white rice flour, and salt. Blend on low to combine, scraping down the sides of the blender as needed. With the motor running, add the melted butter. Pour the batter into a measuring pitcher or bowl.

Heat an 8-inch crepe pan or skillet over medium heat. Use a heatproof pastry brush or a scrunched-up paper towel to swipe the pan with a tiny bit of oil (too much will cause the batter to slip as you swirl to coat the pan). Pour 1/4 cup batter into the crepe pan, then tilt and swirl to coat it evenly with a thin layer of batter. Cook until just set on top and golden on the bottom, 30 to 60 seconds. Use a thin metal spatula to ease the crepe’s edges up off the pan, then flip it over to cook on the other side, 30 seconds longer. Repeat to make the remaining crepes, stirring the batter occasionally, swiping the pan with oil in between crepes, and adjusting the heat as needed so the crepes don’t burn.

To serve, rewarm each crepe briefly in a hot, buttered skillet (if desired). Fold into quarters with the pretty side up and slide the crepe onto a plate. Divide the crepes among 4 plates and top with the glazed apples, a drizzle of the apple-glaze syrup, and a scoop of yogurt or ice cream.

Photography Alanna Taylor-Tobin


Gluten Free Spinach Cheddar Soufflé

SERVES 8 The classic omelet fillings of cheddar and spinach make for an excellent dinner, especially when they’re accompanied by a seductive Parmesan crust. If you make this in a deep soufflé dish instead of a gratin dish, it will take longer to cook.

5 tablespoons unsalted butter, plus more for greasing
1/4 cup finely grated Parmesan cheese
10 eggs, at room temperature
3 cups lightly packed spinach leaves or baby kale leaves
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons white rice flour
2 cups warm milk
1-1/2 cups grated medium-sharp cheddar cheese
1 tablespoon minced chives

Preheat the oven to 400ºF. Butter a 12-cup gratin dish or a 10-cup soufflé dish. Sprinkle the Parmesan along the inner sides of the dish.

Separate the eggs, reserving all of the whites and 6 of the yolks, separately.

In a sauté pan over medium-low heat, gently cook the spinach until just soft, 2 to 3 minutes, adding a few tablespoons of water if the spinach is completely dry. When cool enough to handle, squeeze out the excess liquid, chop the spinach, and place in a large bowl. Season with a generous pinch of salt and pepper.

In a small saucepan over low heat, melt the butter, making sure it doesn’t brown. Whisk in the rice flour and cook over medium-low heat for 3 minutes, stirring often. Whisk in the milk and cook, stirring constantly, until the mixture just begins to thicken, about 1 minute.

Pour the mixture into the bowl with the spinach and mix well. Slowly add the 6 egg yolks one or two at a time, stirring constantly. Add the cheese, chives, and 1 teaspoon salt and mix well.

In a separate large bowl or in a stand mixer fitted with the whisk attachment, whisk the egg whites with a pinch of salt until stiff peaks form. Fold them gently into the spinach mixture in thirds, making sure the whites are fully incorporated and no white streaks remain. Pour the mixture into the prepared dish.

Place the dish in the center of the oven, immediately lower the temperature to 375ºF, and bake until the soufflé is golden brown on top and firm around the sides, about 30 minutes. If you want a more solid center or you’re using a deeper dish, bake for about 5 minutes longer. Try to keep the oven door closed to allow the soufflé to rise to its full potential. Serve immediately.

Recipe Harriet Trezevant / Photography Zoe Armbruster and Blaise Gargadennec


Brûléed Grapefruit

SERVES Simplicity at its finest, this recipe by our delish-health-food-guru Cladine Dagit takes seconds to prepare and impresses with gorgeous looks and flavor.

1 grapefruit
1 tablespoon honey
1 tablespoon melted coconut oil
Pinch of cinnamon

Preheat the broiler. Halve the grapefruit crosswise. Run a paring knife along the edges of each of the grapefruit segments of each half to loosen. In a small bowl, mix together the honey and melted coconut oil. Drizzle evenly over each grapefruit half, sprinkle with a pinch of cinnamon, and broil for 5 to 8 minutes or until lightly browned around the edges. Enjoy!

Photo Erin Ng


Gluten Free Double Chocolate Chip Peanut Butter Cookies

MAKES 3 DOZEN COOKIES Here, dark-chocolate dough makes the layered flavors of peanut butter a pleasant surprise, while chocolate chips and a kiss of salt catapult this salty-sweet treat to cookie-jar superstardom.

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs
1 teaspoon gluten-free pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup sweet rice flour
1/2 cup brown rice flour
1/2 cup cocoa powder
2 cups bittersweet chocolate chips
Fleur de sel sea salt (optional)

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter, peanut butter, and sugars for 3 minutes on high speed. Add the eggs and vanilla and combine, scraping down the sides of the bowl.

In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.

Mix the dry ingredients into the butter mixture and fold in the chocolate chips. Scoop a heaping tablespoonful of dough at a time and place 2 inches apart on the prepared baking sheets. Gently press down on the mounds to create a flat top, sprinkle with fleur de sel, then bake until the cookie tops just start to crack, 15 to 18 minutes.

Recipe Cindy F. McIntosh / Photo Aubrie Pick


Gluten-Free Smashed-Potato Eggs Benedict with Easy Blender Hollandaise Sauce

SERVES 4 This eggs Benny version combines two awesome recipes to know about: Eric Lundy’s aptly named Easy Blender Hollandaise Sauce and GFF editor Erika Lenkert’s Crispy Smashed Potatoes, the latter of which also makes an exceptional, crowd-pleasing dinner side dish and a grain-free base for this recipe. Tip: make extra potatoes—you’ll definitely use them.

4 (2 to 2½-inch-diameter) Yukon gold potatoes
Kosher salt
4 tablespoons olive oil
4 thin slices prosciutto
2 teaspoons white vinegar
4 cold eggs, as fresh as possible

FOR THE EASY BLENDER HOLLANDAISE SAUCE:
3 egg yolks
1 tablespoon lemon juice
Kosher salt
8 tablespoons unsalted butter, melted
1 tablespoon hot water
Pinch of cayenne pepper (optional)
Minced chives, for garnish (optional)

Place the potatoes and 1 tablespoon kosher salt in a pot, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are completely tender, 10 to 15 minutes. Test for doneness by piercing the potatoes with a small sharp knife. Drain in a colander and let cool and dry for 10 minutes.

Preheat the oven to 300°F. Place 1 potato on a cutting board and, without breaking the potato into pieces, smash it firmly to 3/4 inch thick with the bottom of a clean, heavy skillet. Transfer to a plate. Repeat with the remaining 3 potatoes.

In a large nonstick or cast-iron skillet over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the potatoes and cook, shaking the pan occasionally, until the bottoms are dark golden brown, 5 to 6 minutes. Gently turn the potatoes and cook until other second sides are golden brown and crisp, about 5 minutes longer. Transfer to a rimmed cookie sheet. Keep warm in the oven.

In a clean nonstick skillet over medium-high heat, warm the remaining 1 tablespoon olive oil. Add the prosciutto in one layer and cook until almost crisp, about 1 minute total, flipping halfway through. Drain on paper towels and break into large pieces.

Fill a large, nonstick skillet with 1 inch water. Add . teaspoon salt and the vinegar and bring to a simmer over medium heat. Crack 1 egg at a time into a small ramekin, then gently pour it into the simmering water without touching the other eggs. Remove the pan from the heat, cover, and let the eggs poach undisturbed for 5 minutes. Using a slotted spoon, transfer them to a shallow bowl and reserve.

To make the hollandaise sauce, combine the egg yokes, lemon juice, and . teaspoon salt in a blender, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the water, then season to taste with cayenne pepper and salt, and serve immediately.

To serve, place 1 smashed potato each on 4 plates. Top with prosciutto and a poached egg. Pour some of the hollandaise sauce over the egg, garnish with chives, and serve immediately.

Photography Craig Lee