Gluten Free Cooking for those you Love: Destination Anacortes, Washington

grandpa.jpgThis Labor Day weekend we decided to drive all the way from Mountain View, California to Anacortes, Washington. The inspiration? My grandparents live in Anacortes and enjoy a quiet seaside life where Grandpa can watch the boats from his living room window. Unfortunately they can’t travel much anymore, so we try to make it up at least once or twice a year. I just wish we could go more often. gsplate.jpg If you’ve been wondering where I got my cooking bug look no further than my Grandparents. When I was a kid, they got cooking magazines, watched cooking shows on Channel 9, and experimented with tofu before tofu was cool. After years of them cooking for/ providing for me, now that I can actually cook one of the joys of going to visit Grandma and Grandpa is cooking a nice meal for them. This time we went out to the local store and picked up some beautiful local Sockeye Salmon and fresh Dill gone wild. DH was in charge of making seared salmon and a dill sour cream sauce, while I made a roasted asparagus portobello salad, fresh rosemary polenta topped with roasted portobello mushroom onions, and my version of Rachel Ray’s Chili Garlic Roasted broccoli. My Mom was also able to make it up, so I made everything dairy optional- she’s dairy intolerant. It was easy to put all the cheese on the side so people could add their own. The meal was a big hit, and was declared “better than a restaurant.” I think they may possibly have been biased, but it was pretty yummy!

Both on the way there and back, we stopped at Portland for some delicious gluten free dining- more on this later!

us.jpgpolentaroastedveg3.jpg polentaroastedveg2.jpg asparaleft.jpg meangramma.jpg

Ancho Vinaigrette Asparagus Mushroom Salad
Ingredients
1 bunch asparagus, washed, with tough bottom of stalk snapped off,
Olive oil
Salt
Pepper
1/2 cup diced onions
1 pound assorted mushrooms (portobello, crimini, shitake) coarsely
chopped
2-3 tablespoons olive oil
1 tablespoon chopped fresh herbs
Salt and pepper
2 tbsp or 1/8 cup white wine to deglaze pan
1/4 cup toasted pine nuts
1 large tablespoon Feta
1 large tablespoon Blue Cheese (If anyone likes it)

——————————————-
Red Chile Mustard Vinaigrette:
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
sugar to taste
1/4 cup red wine vinegar
1/4 + 1/8 cup olive oil

Directions
Take asparagus, diced onions, a dash of olive oil and combine
thoroughly in a baking pan. Try to make sure the asparagus is in a
single layer in the pan. Roast in the oven at 350 for ten minutes and
remove from oven. Let cool. Separate asparagus from cooked, diced
onions and sautee the onions in a pan if not sufficiently caramelized.

Heat your olive oil in another pan (cast iron is best) and sautee your
mushrooms in a single layer until they are soft. Add salt and pepper
to taste. You may need to do multiple batches. When they all seem to
be cooked then add white wine to deglaze pan and add flavor. Remove
from pan and leave on a plate to cool. Toast the pine nuts in a dry
pan. When ready to serve, combine mushrooms, roasted asparagus, and
caramelized onions. Either drizzle with vinaigrette or put vinaigrette
on side for people to add their own. Place spoonfuls of the feta and
blue cheese (separate) next to the dish so people can add their own
cheese or leave it off.

Vinaigrette:
Whisk together all ingredients except oil. Then slowly whisk in
vinegar to emulsify. Taste and adjust seasonings as needed.

Notes
I just made this delicious recipe for my grandparents, along with
fresh rosemary polenta and roasted portobello mushroom onions, seared
fresh northwest salmon with dill sour cream sauce and my version of
Rachel Ray’s Chili Garlic Roasted broccoli. Everything was really good
but this new recipe for salad was excellent. I adapted it from a Bobby
Flay recipe.


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4 Responses to “Gluten Free Cooking for those you Love: Destination Anacortes, Washington”

  1. SuperSeamaiden:

    Adorable story of cooking for your grandparents and adorable pictures. I love the one of you and DH having a hug! (Check out my hug post for a Japanese version with a Japanese song:))

    How do you stay so slim with all that cooking?!?

    Still waiting for your email so we can do an exchange. I can get some good teas for you if you like them.

  2. What a nice story and isn’t it interesting how nourishing food is on so many different levels? Lovely pictures! I can feel the good energy!

  3. Wow, come cook for me! The vinaigrette looks amazing. Who could resist those veggies with that zippy dressing?

  4. This looks delightful, Will definitely have to try this recipe and favorite your blog!

    Thanks~

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