Eileen

Roasted Corn Salad

ROASTED CORN SALAD
This is a wonderful side dish perfect for a potluck.
Dressing
Mix the following together:
1 teaspoon salt or less
3/4 teaspoon cumin
6 Tablespoons fresh lime juice
5 Tablespoons olive oil (or less)
2 tablespoons cider vinegar
You can put the dressing ingredients in a small jar with a lid and shake them together.

Salad
3 ears of corn
Cook fresh corn by dropping cleaned ears into boiling water and cook on a low boil for 7 minutes. You could also roast corn on the grill. Let corn cool and then cut kernels off the cob. You could also use 2 cans of corn roasted when fresh corn is out of season.
1 cup fresh cilantro chopped (or you can substitute flat leaf parsley)
1/2 cup chopped red onion
3 Italian plumb tomatoes seeded and chopped
2 jalapenos seeded and chopped ( I left this out)
1 red bell pepper seeded and chopped
2 tablespoons garlic chopped (optional)
2 15 ounce cans of black beans strained and rinsed

Put the salad ingredients together and add dressing to taste and chill. The fresher the corn the better!

The Gluten-free Table

The bad news is that Emeril Lagasse’s twin daughter’s have to be on a gluten-free diet. The good news is that they have written a wonderful cookbook, “The Gluten-free Table” by Jilly and Jessie Lagasse . The book contains lots of New Orleans style dishes and family recipes that they still want to be able to enjoy. Their recipes aren’t plain dishes where the good ingredients have been eliminated but, full flavor dishes like Jambalaya and Spaghetti Bolognese. I have made the Chocolate Raspberry Bars several times and they are great for a special occasion. The crust and technique are like making lemon bars which results in a really flaky crust. See if your local library or bookstore has the book so that you can get a good look at it before you buy it. Emeril’s Essence, an all purpose seasoning blend in the spice section of the grocery, is also gluten-free.

How Can It Be Gluten-Free Cookbook

The “How Can It Be Gluten-free Cookbook By America’s Test Kitchen is a great cookbook. They explain why their recipes work and show you the changes in the final product if you use different flour substitutions like King Arthur or Bob’s Red Mill GF Flour blends. They have instructions for their own ATK GF Flour blend which includes white and brown rice fours, potato and tapioca starches and nonfat milk powder.

ATK has also tested other tricky gluten-free meals like meatloaf and meatballs.