This delicious frozen lemon meringue is my all-time go-to gluten-free recipe, which I like to change sometimes by experimenting with different toppings and flavours.
These fresh roll-ups have an impudent edge. Where most Vietnamese rolls depend on a dipping sauce for spark, here the sparks are flying inside the roll -- with garlic shrimp, hoisin noodles, mint, basil and lime and crisp marinated vegetables.
Ingredients
Who would imagine browning deviled eggs to caramelize their edges and crisp their fillings? What a sensual turn with a hard-cooked egg. We owe the idea to Jacques Pépin and his memoir, The Apprentice: My Life in the Kitchen.
Roasting blanched almonds very slowly insures that they remain crisp for several weeks. In addition to bundling them with bottles of bone-dry Manzanilla sherry as gifts, I often serve the combination when friends drop by for cocktails.
Vegan and gluten-free
This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.
It's no small feat to create perfectly textured Crunchy Cheese Puffs. First you make one of the weirdest doughs you've ever made. Then you steam it. Then you dry it. And then, only then, do you fry it. But I think somewhere out there are people like me who are just nutty enough to take on the challenge. Do be aware that the puffs need to dry for up to 10 hours so plan accordingly.
These corn chips are almost as simple, but have a slightly more complex flavor.
Reprinted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. Copyright © 2009 Published by Ten Speed Press.