Mariann

Gff Magazine

WHAT IS GFF?

“GFF stands for Good Food (Forever)
that also happens to be Gluten-Free (Forever).“

SITE RESOURCES INCLUDE:

Recipes…… Product Reviews…… Articles…… Travel…..

Check out the recipes for Grilling! Backyard BBQ’s!

Braised and Glazed Spare Ribs, Spinach Salad with Poppy Seed Dressing and Berries, Torta Sabiosa (“Sand Cake”) with Balsamic Strawberries and Whipped Crème Fraîche

From the desk of Editor, Erika Lenkert: “With nearly 20 years of GF eating behind me, here’s what I know for sure: You don’t have to sacrifice quality, health, or flavor when eating gluten-free. You can have everything you want-and eat healthier and better-if you know where to look and what to cook. I started GFF Magazine to let you in on that secret. These days, I’m going light on meat and dairy too, so you’ll find lots of recipes that are shockingly good without these ingredients.”

The Feedfeed

https://thefeedfeed.com/

FROM THE Feedfeed WEBSITE ABOUT US POST…..

“What Is feedfeed?

feedfeed is a crowdsourced digital cooking publication and community.”

From Julie and Dan:

“We decided to form feedfeed, a platform to help curate and connect the cooking inspiration, recipes and people we were finding on Instagram and other networks. We wanted to provide a place that could be a source of inspiration for the average cook, searchable by ingredient, cooking style, or meal type; but which was also a living and breathing community, providing a lens into kitchens around the world, changing with the seasons, and hopefully inspiring people to cook more and to use more local and seasonal products.”

From Mariann……

Check out this months recipes and weekly menus.

In keeping with seasonal harvesting the focus is on berries and cherries!

RICOTTA GNOCCHI

Ingredients

16 oz container ricotta cheese, whole milk

1 egg

¼ c Parmesan OR Romano cheese, grated

2 c multi-purpose flour

Method

In a medium mixing bowl combine the ricotta, egg, and grated cheese

Add flour, ¼ c at a time continuing to mix thoroughly until dough comes together.

You may not need to add all the flour in this step but can add more as you work the dough

Transfer the dough onto generously floured surface and work to bring together into a smooth ball.

Add more flour as necessary until dough is smooth and no longer sticks to your hands.

Cut the dough into two or three equal pieces

Roll each piece into thumb width ropes

Cut the rope into 1-inch pieces.

If desired, roll each piece off the tines of a fork to imprint the dough

Transfer gnocchi pieces to a lightly floured board/tray while cutting the rest of the ropes.

Cover lightly with a cloth to prevent drying OR transfer the tray to the freezer to freeze the gnocchi for later use.

Once the gnocchi are frozen they can be transferred to a container to hold for later.

To prepare, bring a large pot of generously salted water to a boil.

Add gnocchi to boiling water and gently stir once with a spoon to create movement and prevent gnocchi from sticking.

The gnocchi will rise to surface of the water as they are done cooking.

Scoop them out, shake off excess water and place in serving bowl

When all the gnocchi is cooked they can be topped with your favorite sauce or melted butter and cheese.

Generously top with grated cheese and serve.

PESTO

This is a basic pesto recipe but keep in mind that pesto is basically a pureed sauce of leafy greens, olive oil, grated cheese, nuts, garlic and salt and pepper to taste.

Given all that….

Consider replacing the basil with spinach, arugula, watercress, kale (add a squeeze of lemon juice) etc. pine nuts can be replaced with almonds, cashews, walnuts etc. and the cheese can be replaced with another version of a dry grate-able cheese like Romano, Provolone, Ricotta Salata, Asiago etc.

Ingredients

3 c basil, cleaned and trimmed

1 clove of garlic

2 T pine nuts, toasted

1/2 c olive oil

1/4 c Parmesan cheese, grated

Method

In a food processor, combine the basil, garlic, cheese and pine nuts – process.

Drizzle the olive oil while continuing to process.

Transfer the pesto to a bowl, sprinkle with additional cheese and fold to combine.

MUSHROOM CREAM SAUCE

Ingredients

2 lb. mixed mushrooms, chopped

if using dried mushrooms rehydrate before adding to pan

4 T butter, unsalted

2 leeks, chopped

2 cloves garlic, minced

1 t thyme leaves

1/4 c red wine or sherry

salt and pepper, to taste

1/4 c half and half

1/4 c Romano OR Parmesan cheese, grated/shaved

Method

In large saute pan over medium heat melt 2 T butter.

Saute leeks cooking 5 minutes.

Add garlic and thyme, cook 1 minute.

Season with salt and pepper.

Transfer leek mixture to a bowl and hold.

Deglaze pan with wine or sherry and simmer until liquid begins to evaporate

Stir in 2 T butter and mushrooms continuing to saute until mushrooms become dry and golden.

Hold mushrooms to prepare starch.

Prepare pasta, rice, quinoa, or polenta as usual and hold.

Return the mushroom mixture to the stovetop over medium heat 1 minute.

Add the leeks mixture back to the mushrooms

Add the cream to the mixture and heat to warm.

Add 2 T cheese to the sauce and combine.

Combine the sauce with the chosen starch

Garnish with grated/shaved cheese.

Serve.