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The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free by Kalinda Piper

By Kalinda Piper

The Wheat-Free Meat-Free Cookbook positive factors a hundred recipes showing the range of gluten-free, vegetarian cooking. even if you're trying to find an easy snack or a hearty meal, you're certain to discover a recipe to please you.

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Because they require no aging or barrel fermentation, rosés are often the first wines released in the spring, just a few brief months from when their grapes were wine. These rosés have the palest pink appearance, limpid even, as though a white wine had just gasped and begun to bring color to its cheeks. In California, vin gris is usually made with Pinot Noir and provides fans of that red with a sort of sneak preview of the harvested and crushed. The combina- vintage’s character in watercolor. tion of lip-smacking red wine flavors Lastly, a popular practice, known as with the satisfying quench of white wine makes rosé an exceptional wine to bridge the cold, quiet days of winter with the warmer, lighter days to come.

Blanching thickness. If blanching in batches, that the water does not completely also loosens the tough skins of vege- evaporate during cooking. It’s handy to tables, such as fava beans, making the have a teakettle of boiling water at the skins easy to peel off. cooking times reflect adding food once the water has come to a boil and steam has been created. Once the water ready in case you need to refill the pan or wok. Whole pieces of fish can be placed directly onto steamer trays or inserts. bud break The basic blanching drill: step should also take between 30 sec- try to replace the used ice bath with new, and much colder, water.

For the potatoes: In a large skillet, warm the olive oil over medium Wine Pairing A lightly styled red wine, Pinot Noir or even Cabernet Franc, would go well with the soft cheese and peppery greens. heat. Add the potatoes and salt and cook, stirring often to prevent sticking, until the potatoes just begin to soften, about 4 minutes. Add the water, cover, and cook until most of the liquid is absorbed, continuing to stir from time to time to prevent sticking, about 5 minutes. Reserve until needed.

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