Saturday Night Special--An Elegant Gluten Free Meal
Eating gluten free doesn't have to boaring. With just minimal effort, meals can be elegant and loaded with flavor. The past Saturday evening, we had a terrific, intimate dinner at home that left our tastebuds satisfied and the ambiance would rival that of more four star reataurants.
I chose a monochromatic color scheme ranging from rich pewter to shades of taupe. A square linen topper in pewter with silver leaf overlay graced a round taupe chair length tablecloth. Pewter napkin rings held linen and cotton blend napkins in similar shades.
Three old world candlesticks with chocolate colored pillars kept fresh flowers company in the center of the table. Square white plates flanked by silver and crystal glasses completed the setting
Marinated Pork Medallions
Honey Glazed Rainbow Carrots
Betsy BeBops Insprired Quinoa Salad
Grilled Mango Topped with French Vanilla Ice Cream & Caramel Liqueur Sauce
Wine Selection: Girasole Pinot Noir
Marinated Pork Medallions
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh thyme, or 1/2 tsp. dried thyme
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 tablespoons brown sugar firmly packed
2 cloves Garlic, finely minced
1 2-pound pork tenderloin, trimmed of fat
1. For marinade, combine all ingredients except pork tenderloin. Place pork tenderloin in marinade. Seal & place in refrigerator for 24-hours. Allow to come to room temperature prior to cooking.
2. Preheat oven to 375 degrees Fahrenheit. Bake, uncovered, in marinade for 15 minutes. Remove from oven & discard marinade. Return to oven & continue to bake for 10 to 12 minutes or until internal temperature reaches 145 degrees Fahrenheit. Remove from oven & allow to rest for 10 minutes. Slice into 3/8-inch slices. To serve, arrange on platter. Garnish with curly leaf parsley & cherry tomatoes.
1. Wash carrots & trim stems to about 2-3 inches. Fill medium saucepan about 2/3 full of water; add
salt & bring to a boil. Add carrots & par boil for 3 to 4 minutes. Drain & set aside.
2. Place butter, honey, brown sugar & lemon juice in the same saucepan. Bring mixture to boil; return carrots to saucepan & continue to cook until fork tender, about 5 to 7 minutes. Remove carrots; place on oblong serving platter. Sprinkle with dried parsley flakes & lemon zest.
Purple was the favoritecolor of one of my best friends who left this earth way to early. She often would pair shades of purple with green. When I created my version of this salad, I named it for her. The purple potatoes and the green peas simple said "Betsy" to me.
1 cup purple potatoes, sliced into 1/4" slices
2 tablespoons butter
1 tablespoon salt
2 cups chicken stock
1 tablespoon salt
1 cup white quinoa
3 cloves garlic, smashed & peeled
1 cup frozen green peas, thawed and well drained
1/2 cup pitted Kalamata olives
1/3 cup fresh oregano, chopped or 4 tsp. dried oregano
1/4 cup extra virgin olive oil
1/4 cup Agava nectar
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons toasted pine nuts
Potatoes: Fill a medium saucepan to approximately 3/4 full; add salt & butter. Bring to a boil, add sliced potatoes. Cook until fork tender or about 12 to 15 minutes. Drain & set aside.
Quinoa: Place chicken stock in a medium saucepan. Add salt & bring to a boil over medium-
high heat; add quinoa & reduce heat. Cover & cook until quinoa is tender & all liquid has been absorbed or about 20 minutes. If liquid cooks out before quinoa is tender add 1/2 cup water. When cooked, remove from heat & allow to sit for 5 minutes; remove garlic cloves. Fluff quinoa & place in large mixing bowl. Add peas & cooked potatoes. Pour dressing over mixture; toss gently.
Dressing: Place Kalamata olives, oregano leaves, olive oil, Agava nectar, lemon juice, salt, honey & balsamic vinegar in the bowl of a food processor. Processor in 15 second intervals until thoroughly
Any liqueur may be used in caramel sauce, but I prefer cognac. To save time, I make about three cups at a time & store in refrigerator for use when time is short. This versatile sauce is awesome over berries or bread pudding.
Author: Dr. Jacquelyn P. Horne
When plated, who would not enjoy this delicious meal. Now tell me the truth, would you feel you were missing anything if you were served this gluten free meal?