Ask A Chicago Chef: Gluten-Free Thanksgiving Recipes
Bryan Moscatello
Storefront Company
1941 W. North Ave.
Chicago, IL 60622
(773) 661-2609
www.thestorefrontcompany.com
Today, guests lie in mortal fear of GMOs, meat, dairy, preservatives and, the one that can wreck havoc on a digestive system, gluten. With the help of these exclusive recipes by Chef Bryan Moscatello of Wicker Park's Storefront Company, you can serve these heavenly dishes to your gluten-free guests and the remaining pilgrims will love them, too.
Brussels Sprouts with Juniper Crema, Lemon and Lamb Pancetta
Ingredients
- 2 pounds Brussels sprouts, cleaned and halved vertically
- Juniper crema (recipe below)
- Lemon
- 6 ounces lamb pancetta, diced
Divide the pancetta evenly in two large sauté pans over medium-high heat and render it out. Once the lamb is browned and crispy, remove it from the pan. Then place the Brussels sprouts in the pans utilizing the rendered lamb fat to caramelize the Brussels sprouts. Once they are caramelized, micro plane a little bit of lemon zest over them to season. Add the rendered pancetta back to the pans and toss, then place on a serving platter. Expel the juniper crema from the canister onto the Brussels sprouts.
Juniper Crema
Ingredients
- 40 grams Tasmanian honey
- 300 grams whole milk
- 2 star anise
- 20 juniper berries, crushed
- 2 grams salt
- 1.5 grams agar agar
Steep the milk, star anise, juniper berries, honey and salt. Once the flavors are infused, add in the agar agar and boil for one minute while constantly whisking. Remove from the heat and allow it to set. When the juniper crema is set, dice it and blend it until smooth. Pour it into an iso canister and charge with one charger. Then place it in a warm water bath for service.
Note: Agar agar is often used in gluten-free recipes to help replicate gluten's function. The vegan alternative to gelatin is made from seaweed and is very high in fiber. Use about a teaspoon of agar agar powder for each cup of liquid in a recipe.
Roasted Carrots with Ricotta, Chestnut Brittle and Red Russian Kale
Ingredients
- Four bunches of mixed baby carrots, peeled
- House-made ricotta (recipe below)
- Chestnut brittle (recipe below)
- Petite red Russian kale
Season the baby carrots with salt, pepper, butter and olive oil. Place a heavy sauté pan in the oven at 425 degrees Fahrenheit. Once the pan is hot, add the carrots to the pan and toss, allowing them to begin to caramelize. Return to the oven and finish roasting until tender. When done, place them on a serving platter and top with house ricotta, petit red Russian kale and brittle.
Chestnut Brittle
Ingredients
- 4.4 ounces isomalt
- 4.4 ounces glucose
- 1.75 ounces dehydrated chestnuts crushed
Combine isomalt and glucose and cook to an amber caramel. Pour onto a silpat-lined half tray. Sprinkle the chestnuts over the caramel and allow it to cool. Grind in a food processor until fine. Sprinkle the ground brittle on a silpat-lined half tray in an even layer and bake at 350 degrees Fahrenheit.
House Ricotta
Ingredients
- 1/2 gallon whole milk
- 2 cups buttermilk
- Salt
Combine ingredients and heat slowly, stirring occasionally until curds start to form. Remove from heat and cover. Let stand for 30 minutes and scoop out curds.
Jacky Runice has been a columnist with the Daily Herald Chicago since grunge music and flannel was the new black. Her fingers and gray matter have been busy as travel editor of Reunions Magazine; penning a column that was syndicated around the nation via Tribune Media Services. Her work can be found at Examiner.com.
