Tastes Like Food » Gluten-free

Spring Parmesan Chicken

Gluten For Punishment — Sun, 27 Apr 2008 21:13:07 +0000

Most dishes I make are gluten-free and contain less than 10 ingredients. As a designer I typically believe that less is more and I believe that approach may also apply to food. I try to always pair a wine that I really feel goes best with the dish so that if you are entertaining or just want a really out of this world meal, you’ve got it. Spring calls for lighter dishes and that’s where our Parmesan Chicken dish is the one that simply can’t be beat. I highly suggest pairing the dish with grilled tender-crisp asparagus, crispy pan fried spring red onion and Cline Cellars’ 2006 Cashmere (a best buy at just $15), chilled to precisely 50°.

Parmesan Chicken

2 boneless, skinless chicken breasts (preferably organic)
1 cup fresh grated parmesan cheese
2 tbs extra virgin olive oil

Over medium heat, warm olive oil. Dredge chicken breasts in cheese, fully coating each breast. Gently lay breasts into pan and reduce heat to medium-low. Sauté breasts for approximately 5 minutes each side until cheese is golden brown and the juices of the breasts run clear. Serve.

Taste of Sushi Den

Gluten For Punishment — Wed, 23 Apr 2008 21:36:48 +0000

Last night I treated some new friends from LA to one of Denver’s finest restaurants, Sushi Den. We dined on spicy firecracker rolls and Bincho (seared tuna) accompanied by chilled sweet plum wine and ice cold Kirin. Our tuna appetizer was drenched with a light and tasty Ponzu-like sauce — yum! Nat & Rob suggested that I try the roe (slightly salty fish eggs) which was probably the only thing that I wasn’t a fan of. Good food, great company and fantastic weather. See you at Sushi Den.

Potato Bliss

Gluten For Punishment — Wed, 23 Apr 2008 20:59:53 +0000

One of our favorite recipes during the cooler months is my roasted new potatoes recipe. It’s simple, healthy and can be prepared quickly and best of all, everybody loves it. I serve this as a side dish to grilled cherry-chipotle chicken breasts and fresh from the garden steamed asparagus.

Roasted New Potatoes

1lb small red potatoes (may substitute any fingerling)
extra virgin olive oil
kosher salt
fresh cracked black pepper
4-5 sprigs of fresh rosemary

Preheat oven to 400°. Wash potatoes and remove any bad spots. Slice each potato in half so that all pieces are approximately the same size to promote even cooking. In a 9X13 glass dish, evenly distribute the potatoes. Drizzle olive oil over potatoes sparringly, just enough to coat. Toss. Season with kosher salt and freshly ground black pepper. Top with rosemary sprigs. Cover dish with aluminum foil and place into oven for 50 minutes. Remove foil, toss potatoes and continue to bake for an additional 12-15 minutes until potatoes are slightly golden brown. Enjoy.

roasted corn and edamame salad (from epicurious)

Mango and Sticky Rice — Wed, 30 Jan 2008 02:30:11 +0000

This Asian side dish from epicurious.com was YUMMY! And pretty healthy as well. It is definitely getting bookmarked. I added grilled chicken on top to make a complete meal.