Gluten Free Giblet Gravy

This is the best gluten free gravy I've tasted. Try it and see for yourself. It's savory goodness will have you drizzling it on everything from mashed potatoes, sandwiches, to French fries. Make your gluten free Thanksgiving a hit this year with this amazing recipe!! 

Gluten Free Giblet Gravy

1 chopped yellow onion
3 celery stalks
giblets from the turkey
2 branches of fresh sage
1 Tablespoon xanthan gum
4 cups of water

Put onion, celery, giblets, sage in a pot and fill with enough water to cover, about 4 cups.  Bring to a boil.  Simmer covered for 2-3 hours while turkey is roasting.  Strain liquid and place back in pot.  Pick meat of turkey neck and place in strained liquid.  Break apart liver & place in pot.  Add drippings from the turkey roaster.  Sprinkle xanthan gum on top.  Blend with an immersion blender for a minute and bring to a boil.  Pour into a gravy boat and serve hot.

Jean Louis Parisian Bistro

There was a lot of options on the menu for gluten free & vegetarian diners.  I had my heart set on the duck before even walking in.  The Magret De Caneton A L'Orange on a wild mushroom risotto with baked asparagus did not disappoint.

This was the best asparagus I have ever had.  Perfectly crunchy, yet cooked, with a sprinkle of Parmesan cheese on top.  The risotto was very tasty, with a bit of crunchiness around the edges.  The crisp really set it apart from any other risotto I've had here in Pittsburgh.  The orange sauce was amazing.  It was sweet and savory.  And the duck was cooked to perfection.   

La Tartare - This was a very flavorful beef tartare.  It had just the right amount of onion crisp to spices. If you don't like raw beef, this isn't the starter for you.  But if you do, definately give it a go.

 

Chocolate Mousse

The mousse was rich and chocolaty.  There was a surprising graininess to the texture.  At first I thought to myself, "Why is this not smooth like I expected?"  Then I realized the flakes were chocolate melting in my mouth with every bite I took.  It was unexpectedly delicious.

 

 

Jean Louis Parisian Bistro
3271 W Liberty Ave, Pittsburgh, PA 15216
412-207-9724
 

Chocolate Covered Angel Food Cake

Mix the flour, salt, xanthan gum, powdered sugar, in a bowl and set aside.

In a separate bowl let egg white sit for a half hour until they come to room temperature.  Add cream of tartar and beat with a stand mixer until mixture looks foamy. 

Beat in vanilla sugar a little at a time; add vanilla paste & almond extract.  Continue to beat until meringue is stiff & glossy.  Do not over under beat.



Fold in the powdered sugar mixture 1/4 cup at a time until fully incorporated. 

Spoon into a spring form pan.  Bake for 30-35 minutes at 350.  After the top is golden brown, remove from oven.  Take a knife around the edges of the cake, separating it from the sides of the pan and unlatch the pan.  Let cool completely. 







After cooling, slice cake.  Melt wafers according to package, about 30 seconds in the microwave, then stir.  Dip slice into the melted chocolate and use a spoon to cover completely.   Let chocolate harden on a sheet of wax paper.  Drizzle white chocolate as a decoration.


 




Ingredients
10 egg whites
1 1/2 cups powdered sugar
1 cup gluten free flour mix
1 1/2 tea cream of tartar
1  tea vanilla paste
1 tea almond extract
1 tea xanthan gum
1/4 tea salt
 1 cup vanilla sugar
Ghirardelli dark chocolate melting wafers
Ghirardelli white chocolate melting wafers (Optional)

Bacon Cheeseburger Soup

I was in the mood for soup since it's a bit brisk out in Pittsburgh this time of year.  I asked a few coworkers what types of soup they like to get a few good ideas for something different.  I heard southwest chicken tortilla soup, broccoli & cheddar, and chicken noodle, but one idea really seemed different & I needed to give it a try.  The suggestion was bacon cheeseburger soup.  Challenge accepted.  This is my own twist to the bacon cheeseburger soup.

First, cook some bacon.  Set the bacon aside & put 1 tbsp of bacon grease in a pot.

Slice 1 onion and saute until onions are translucent. 

Add the ground sirloin and cook until brown.  Add salt.  Then add 4 cups of beef broth.  Whisk in 2 tsp of xanthan gum as a thickener then bring to a boil. 

Grate 2 cups of white cheddar cheese and add to boiling soup.  Add an additional 1 cup of sharp yellow cheddar cheese.  Stir until the cheese melts.  Then add 1 cup of cream.

Crumble 3-4 strips of cooked bacon into the soup.  Serve hot and garnished with sliced pickles.  The pickles really kick the flavor up a notch.

Ingredients:

1 lbs ground sirloin

1/2-1 lbs bacon

1 medium sized onion

4 cups beef broth

1/2 tsp salt

 2 cups white cheddar cheese

1 cup shredded sharp cheddar cheese

1 cup heavy cream

2 tsp xanthan gum (gluten free thickener - optional)

pickles (optional)

Makes 4 servings