Gluten-Free Cornmeal Savory Crepe with Goat Cheese Vegetarian Filling Recipe

August 11th, 2009 yum Posted in Baked Goods, Corn, Crepes, Eggs, Goat Cheese, Mushrooms, Vegetarian, cheese 1 Comment »

cornmealcrepes4I haven’t had much time to cook lately, but I still have my supply of lovely cooking magazines. Vegetarian Times and Cooking Light are my two current favorites. I also have a subscription to Gourmet, which I like slightly less but still find inspiration from at times. When i miraculously had a few minutes free, a few days ago I was flipping through the September issue of Vegetarian Times and stumbled across an article on crepes. I love crepes, as they are easy to make gluten free with simple substitutions and usually have plenty of protein in the form of eggs and/or milk that makes them easy to handle. You can also make them sweet or savory. I was inspired by a sweet recipe for cornmeal-blueberry crepes to come up with my own savory cornmeal crepe using some of Bob’s Red Mill new gluten-free cornmeal. I think a more finely ground cornmeal, or even corn flour might be an interesting variation on this recipe, but the flavor of a faintly sweet cornmeal crepe with tangy goats cheese and tasty veggies is not to be missed. It was difficult to find time to make the entire recipe with a fussy newborn clamoring for her own lunch, but it was nice to have a meal that didn’t come out of my freezer. The DH enjoyed this dish for lunch, and no worries, Baby Yum had her gobble fest in the end, so everyone was happy.
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Gluten Free Savory Cornmeal Crepe Recipe
Ingredients
Crepes:
1 cup GF flour mix (I used Bette hagman’s featherlight blend)
1 cup GF milled cornmeal (I used Bob’s Red Mill)
2 tbsp. sugar
1/2 tsp dried lemon zest (or 2 tbsp. fresh lemon zest)
1/2 tsp salt
3 large eggs, lightly beaten
2 cups 1% milk

3 tbsp. fresh herbs, diced (I used chives, lemon thyme, oregano, and basil)
goat cheese

filling one:
1/2 lb mushrooms (or as desired), cleaned and sliced
olive oil
salt
pepper
1/4 roasted red pepper, diced

filling two:
1/4 roasted red pepper,diced
1 small yellow heirloom tomato, diced
salt

Directions
Whisk together crepe ingredients in medium or large bowl and refrigerate for 30 minutes or longer. Heat nonstick pan on medium and take 1/4 cup batter in one hand. Take nonstick pan off the burner and pour batter into pan, swirling pan so that the batter covers the bottom forming a round shape. Heat until crepe becomes golden brown on bottom (1 or 2 minutes). Turn crepe over and heat other side for one more minute or so. You can keep them warm in an 200 degree or warm oven while you prepare the rest.

Meanwhile heat a cast iron pan and add a little olive oil to the pan, swirling it to cover the bottom in a thin layer. Add your mushrooms and season with salt and pepper. Leave mushrooms alone and turn when they seem nicely done on one side. saute the mushrooms on the other side and then remove from pan and reserve.

To assemble crepe version one, spread a small amount of goat cheese in the center of the crepe and add sliced mushrooms and red pepper. Roll up crepe and enjoy.

To assemble crepe version two, spread a small amount of goat cheese in the center of the crepe and add diced red pepper and diced tomato, sprinkled lightly with salt.

Serve and enjoy!

Notes
Bette Hagman’s Featherlight Mix bulk recipe:
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)
Mix well.
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Gluten-Free American Comfort Foods: Goat Cheese Vegetable Pot Pie Recipe

October 15th, 2008 yum Posted in American Homestyle Cooking, Gluten Free Product Review, Goat Cheese 1 Comment »


Some time back I was delighted to be approached by the Ile De France Cheese company with an offer to try one of their goat cheeses and potentially participate in a recipe contest. Now, I would never consider writing a paid review (and I was not paid to write this!!!), but I always love trying new gourmet ingredients so I thought why not? After all, I love goat cheese, especially if it is local like Harley goat cheese from Half Moon Bay. The cheese arrived as promised, and I was eager to try it. But somehow, I found opening that lovely package of goat cheese a little intimidating with all the possibilities it represented. I’ve done experiments with goat cheese from Apple Onion Feta Socca Pizza to tasty Goat Cheese Quesadillas. But this time, I didn’t know quite what to do, and so I hoarded it in my refrigerator for weeks on end. Good thing goat cheese has a nice long shelf life! When I finally started cooking with it, I surprised myself by making a hearty and homey American one-dish meal. Just a portion of my precious stash of Ile De France goat cheese added glamor and richness to the dish, and the recipe ended up being exactly what I wanted on this cool Fall evening. It also went over very well with my sleepy DH, so I consider the whole experiment a success.

*Ile De France Goat Cheese is 100% gluten-free. In fact, on my request my contact researched the status of all their cheeses and proclaimed them gluten-free (yay!). Just so you know, though, they do contain non-vegetarian rennet (something I didn’t know before the cheese arrived).

Vegetarian Goat Cheese Vegetable Pot Pie Recipe
Ingredients
1 tbsp. olive oil
1 large onion, chopped
1 garlic clove, minced
2 potatoes, cleaned chopped
Trader Joe’s pasta seasoning (or other favorite spice blend)
1 carrot, peeled and chopped
1/2 GF bouillon cube and enough water to cover ingredients
broccoli florets from 1/2 of a medium stalk of broccoli, trimmed into bite sized pieces
1 tbsp. butter
1 tbsp. white rice flour (or other flour of your choice)
1 cup lowfat milk
3 oz. soft, spreadable goat cheese
salt
freshly grated pepper
smoked paprika

GF biscuit type crust*:
Chebe all-purpose mix
2 eggs
2 tbsp. all natural spectrum shortening
5 tbsp. water or milk
handful of fresh grated parmesan

Directions
Preheat oven to 375 F and prepare casserole dish by spraying with nonstick cooking spray.

Heat olive oil in a dutch oven and add your chopped onion. Let it cook until partly translucent and add your minced garlic clove. Combine ingredients. As garlic starts to release its fragrance add your chopped potatoes and stir. Season with your Trader Joe’s or other spice blend. Let the potatoes brown a little, turning occasionally. Cook for 5 minutes or so, and then add your chopped carrot. Heat some water and then add your bouillon cube, mashed to the center of the pot, pouring enough hot water over it to barely cover your vegetables. Let them simmer until the potato is cooked through and the liquid has mostly reduced. Add your small broccoli florets and cook for another minute. Then make a well in the center of the pot and melt butter in it. Add your rice flour to the well and let it thicken. Slowly add milk, stirring gently. As milk sauce thickens, add your goat cheese and stir to combine. Season with salt and pepper. Pour into prepared casserole dish and sprinkle with smoked paprika.

Prepare your biscuit topping by mixing ingredients thoroughly in a medium bowl, kneading if necessary. If using Chebe mix, shape biscuits into little balls. Then take each ball of dough and flatten into a disc, placing on top of the filling so that you have rows of mini biscuits covering the filling. You can also use your favorite biscuit mix (such as Pamela’s biscuit mix*) and simply drop the dough onto the filling.

Bake for 35-35 minutes, or until biscuit topping is baked to your satisfaction. Enjoy this homey, tasty one dish meal!

Notes
*You can use your favorite biscuit recipe in place of the Chebe mix. For gluten-free options, try

Pamela’s lowfat biscuit mix topping found here:
http://www.bookofyum.com/blog/gluten-free-biscuit-recipe-lowfat-baking-with-pamelas-pancake-mix-1567.html

or a Mashed Potato Shepard’s pie type topping

For those not following a gluten-free diet, try your favorite prepared biscuit mix as a topping.

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