NIGHTSHADE FREE VICHYSSOISE

This classic cold vichyssoise has been missed at my table since having to omit white potatoes from my diet. However, this altered version is nightshade free, and the substitute for white potatoes is fluffy, cooked white rice and turnip. I don’t believe you’ll be able to tell the difference with this substitute which tastes like the richness of white potatoes.   

                                                      5-6 first course servings

2 leeks, white part only minced

1 medium onion, minced

3 tablespoons butter

2 large turnips, diced

6 cups chicken stock

2 cups white rice, cooked

2 cups fat free half and half

½ cup chives, sliced (or watercress)

Sauté leek and onion in butter for about 3 minutes. Add turnip and chicken stock; bring to boil, then simmer until turnip is tender, or about 15-20 minutes. Add rice, mix well, and cool slightly. Puree with stick blender, then add half and half, mixing well. Chill for several hours or overnight. When ready to serve garnish with chives or watercress.

Nightshade free

Gluten free

MUSSELS IN TWO LUSCIOUS CURRIES

Mussels are a hit anytime, but I recently made a huge batch with two curries from SAVORY SPICE SHOP (check their website for locations in your area).   Curries traditionally contain cayenne and paprika; however, these curries are nightshade free. This recipe was inspired by Malaysian-Style Mussels, featured in The Denver Post, May, 2013.      Serves 6-8.                                                                                 

5 lbs. fresh mussels

    (see note below: Rope/farmed mussels)

Lots of ice

4 tablespoons vegetable oil

6 large cloves garlic, minced

2 inches fresh ginger, peeled and minced

2 tablespoons Madras Curry, to taste

2 tablespoons Mild Yellow Curry, to taste

Salt and white pepper, to taste

2 cans light coconut milk

5-6 cups chicken stock

1 cup cilantro, chopped

2 limes, juiced (save ½ used lime and thinly slice)

Prepare the mussels:  Pack mussels in ice in the refrigerator (as soon as possible from the market) until you’re ready to clean. Then, scrub mussels to remove grit, trim beards, and immediately place in an ice water bath. Discard any cracked or broken mussels. When mussels are in the water bath, let soak a couple minutes to allow any residue grit to settle to bottom of pan; drain well, and pack in fresh ice and refrigerate until ready to steam. (It’s important not to allow mussels to sit in water very long. Use a colander in bottom of large, holding bowl to prevent mussels from being submerged for long periods of time.) In a large stock pot, add vegetable oil, garlic and ginger, sauté until fragrant and slightly browned. Add both curries with salt and white pepper, to taste, mixing well. Pour coconut milk and chicken stock into pot and bring to full boil. Add cilantro, lime juice, and sliced lime pieces. Check seasonings, to taste (curries, salt, and pepper). At full boil, add  mussels, cover tightly, return to boil, and steam until mussels open, about 3 minutes. Gently stir mussels and broth, to distribute flavors. Place individual servings in large soup bowls with ample amounts of broth. Serve immediately with crusty bread and enjoy! (Note: Farmed or rope mussels require much less cleaning.) 

Nightshade free

Gluten free (serve with GF bread)

Lactose free

HOW ABOUT THIS SIMPLE, BUT ELEGANT SUMMER DESSERT TO

FINISH YOUR FESTIVE DINNER............WATERMELON AND TRUFFLES.