Kristine Kidd - Williams-Sonoma: Weeknight Gluten Free: Simple, Healthy Meals for Every Night of the Week

Recipes and text Kristine Kidd

Photographs Kate Sears

Good food has always been central to my life, and that love led me to a career as food editor at one of the top epicurean magazines in the country. For more than twenty years, I directed the food content for Bon Apptit magazine, delivering delicious recipes to the over seven million readers. It was part of my job to taste all of the recipes we printed. But recently, I had to make a big change in the way I approached food.

I had celiac disease as a baby, and the doctors informed my mother that if I ate no gluten for my first three years, I would be cured. My mom told me this story from the time I was old enough to understand, and I trusted the information, despite digestive problems my entire life. Not long ago, my symptoms became a lot worse, with agonizing bloating almost every time I ate, frequent gastrointestinal distress, and aching joints. The two indicators that really got my attention were fatigue and weight loss, despite eating enormous quantities of dark chocolate to boost my energy (Im not complaining about that part). After considerable investigation, it became clear that the gluten intolerance had resurfaced and my system was in chaos. I knew immediately that in order to be happy, I had to eat as well as I always hadfresh, simple, farmers marketinspired foodbut it now had to be free of wheat, rye, barley, and other foods that contain the protein called gluten. Because I am interested in everything about food and cooking, this challenge turned into an enthralling and satisfying project. I attended celiac conferences, read books, and, best of all, experimented in the kitchen.

I hope you enjoy this book with more than 100 gluten-free recipes from a year of glorious experimentation. I organized it by craving, with chapters of dishes you feel like eating: poultry, seafood, and meat. I often like to eat vegetarian (with perhaps some pancetta thrown in for flavor), so Ive included a robust meatless chapter, too. There are also a handful of dessert recipes that will satisfy a sweet tooth. In the back of the book, I offer tips and tricks for seasonal, weeknight, and gluten-free eating, including a primer on setting up a gluten-free pantry and a list of sources for some of my favorite gluten-free products.

The approach I developed involves cooking pleasing dishes that are naturally gluten-free, rather than creating disappointing versions of recipes that rely on wheat, rye, or barley. I have tried out dozens of gluten-free pastas that are now available and discovered, to my delight, that a lot of them are really good. I have found excellent quinoa, corn, and mixed-grain products to replace semolina pasta and allow me to keep enjoying many of my favorite classic pasta dishes. Ive always loved Asian noodle dishes, too, and then I realized that many of them, made from mung beans or rice, are naturally free of gluten.

Light, flavorful, and modern sauces for main dishes have always been a favorite in my house. Since changing my diet, I have expanded my repertory. Inside this book youll find many of them: a vibrant salsa verde; pesto laced with nuts, herbs, and lemon; bold vinaigrettes and olive sauces; mayonnaise augmented with fresh herbs; corn or tomato relishes; fresh fruit salsas; and quick guacamole.

For dishes that I used to enjoy with wheat-based pastas or crusty bread, Ive come up with several starchy, gluten-free staples that are just as satisfying. grew from my love of artisan breads. My recipe is so easy, it can be put together on a weeknight and is the dish I am perhaps most excited about in this book. I urge you to get into the kitchen and make one right away.

, which are actually delicate, super-thin omeletsand they are a joy to make. I fill them with ricotta cheese, sauted mushrooms, prosciutto, arugula, or any other filling that strikes my fancy.

When I crave crisp crusts on fish or chicken, I use gluten-free ingredients rather than wheat flour or wheat-based bread crumbs to coat them. Dusted with cornmeal or gluten-free flour mix, these tender foods work well for quick sauts. For roasting in a hot oven, I rely on almonds, pecans, and tortilla chips as breadings, but you can also experiment with crushed potato chips and .

For weeknight desserts, I depend on fresh seasonal fruit, served with cheese or nuts in the shell, topped with sweetened Greek yogurt, or quickly sauted and spooned over purchased ice cream. On weekends, Ill bake a big batch of meringue cookies (flavored with spices, nuts, or chocolate chips) and store them in a tin to enjoy after a busy day. Other handy desserts to make on the weekend and have ready in the freezer are oatmeal cookies. Recently, I baked a version for my wedding rehearsal dinner and set them out for guests to enjoy. Not one of them guessed they were gluten-free, and I still get requests for the recipe.

The best part about my new gluten-free lifestyle is that I dont feel deprived. I have served these dishes to my gluten-eating pals, and to my husband, Steve. No one ever noticed anything was missing, nor suspected anything had changed at my table. I hope you and your family will enjoy the recipes from this book as much we do.

GLUTEN-FREE STAPLE
Socca

GLUTEN-FREE STAPLE
Herbed Egg Crepes

GLUTEN-FREE STAPLE
Polenta Pizza Crust

Polenta, Fried Eggs, Greens, and Blistered Tomatoes

About Meatless Meals

When planning my dinners, I start with fresh produce I find at the farmers market and let it inspire the other ingredients I add to my meals. While I love to eat seafood, poultry, and meat, I will just as often choose meatless meals, which fit in well with my produce-driven style of cooking and active lifestyle.

Eating vegetarian (almost)

While I am not a vegetarian, I enjoy eating plant-based meals often. But from time to time I like to add a little bit of pancetta (unsmoked, Italian-style bacon) to my recipes. I keep it on hand in my refrigerator, as just a little bit goes a long way to flavor and lend substance to a variety of dishes. Chicken broth also helps lend depth to my otherwise vegetarian recipes, but vegetable broth will also work.

Cooking with the seasons

Quality vegetables are readily available when I use produce thats in season. I also like to plan my dinners based on the weather: lighter dishes in the spring and summer and heartier fare when the weather turns cool. For more on .