I attended my cousin’s bridal shower yesterday… well my cousin-to-be’s bridal shower

It was a large event held in a banquet hall.  Believe it or not, it’s the first bridal shower I’ve ever attended.  Imagine that!  I didn’t know what to expect.  It was a lovely afternoon.

Inspired by the theme, I came home and let my inner Martha Stewart out and planned a bridal shower luncheon menu for a smaller gathering that caters to someone with my gluten sensitivities.  As the guests at traditional bridal showers are women, I focused on a menu that featured light dishes that are light on the waistline.

Each recipe is gluten-free and is a perfect alternative to a bridal luncheon held in a hall (most do not cater to gluten-free brides).  If you’re planning a larger event, be sure to advise the banquet hall of your sensitivities.  Most are more than willing to work with you to ensure you have a healthy day.

Bridal Shower Luncheon Menu

Brie Stuffed with Peach Preserves

An easy and delicious appetizer to serve while guests arrive and cocktails are served.  Serve with rice crackers.

1 wheel Brie
1 10-ounce jar unsweetened peach puree

Slice the wheel of Brie in half sideways with a large knife and spread a thin layer of peach puree on the bottom half.  Replace the top layer of Brie and present on a large round decorative platter with the slices of French bread or crackers spread out in a circle around the cheese.  Clusters of red or green grapes make a nice decorative touch and compliment the cheese as well.

Wild Rice Salad

This salad is a variation of another salad I make often: the Milestones Salad.  I like adding fresh fruit to my salads and it’s always a hit with my family.  You can save time by making the rice the night before and garnishing with the strawberries and dressing right before serving.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

3 cups water
11/2 cups wild rice
1/3 cup chopped scallions
1 pound strawberries, quartered and then sliced
1/3 cup olive oil
1/3 cup orange juice
1/3 cup raspberry vinegar

In a medium-large saucepan, boil water over a high heat.  Once boiling add wild rice to the water and return to a boil.  Lower heat and simmer for 50 minutes or until water is absorbed.  If you have a rice steamer, this recipe works really well with steamed rice.  Allow rice to cool and add oil, orange juice, vinegar, scallions and strawberries.  Toss and serve.

Green Bean Salad with Vinaigrette Dressing

Wild rice may not be everyone’s cup of tea.  If the shower is held in the summer (which most are!) then consider offering a refreshing green bean salad as an alternative to the traditional lettuce-based salads on most Bridal Shower menus.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

2 pounds green beans, blanched
2 tablespoons Dijon style mustard
2/3 cup olive oil
6 tablespoons balsamic vinegar
2/3 cup chopped dill

To blanch the beans, place in a large saucepan with enough water to cover and boil until cooked but still crisp.  Drain them in a colander and pour cold water over them to stop the cooking process. Drain thoroughly and toss with chopped dill.  Prepare the dressing by blending the olive oil, balsamic vinegar and mustard together.  Toss with green beans and serve.  You may also sprinkle almond slivers or pumpkin seeds on the salad before serving.

Chicken Saltimbocca with Lemon Sauce

My mum used to make this for us regularly, in tiny little bit sized pieces (you could serve it as an appetizer). This recipe calls for using the entire chicken breast so it will serve as an entree. This recipe also serves eight and is gluten-free.

8 large skinless boneless chicken breast halves
16 large fresh sage leaves
16 thin prosciutto slices
1 cup plus 4 teaspoons gluten-free all purpose baking flour
2 tablespoons butter
3 tablespoons olive oil
4 tablespoons dry white wine
1 cup low-salt chicken broth
4 tablespoons olive oil
Splash of dry white wine or, white or red wine vinegar
1 cup warm water
Fresh thyme stems for garnish

Place chicken between 2 sheets of plastic wrap on work surface.  Using mallet, pound chicken to 1/3-inch thickness.  Sprinkle chicken with salt and pepper.  Place 2 sage leaves on each chicken breast half.  Top each chicken breast with 2 prosciutto slices.  Spread 1/2 cup of gluten-free flour on plate.  Dredge chicken in flour by turning chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat.  Add chicken, prosciutto side down; cook 4 minutes.  Turn chicken over and cook just until cooked through, about 3 minutes.  Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining flour in small bowl.  Add broth and lemon juice to same skillet; bring to boil.  Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.  Season to taste with salt and pepper.  Spoon sauce over chicken and serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Yesterday was my Daddy’s birthday.  In honor of the day, I thought I would post a few recipes from the region where my dad was born: Veneto. Other than pasta, risotto is one of the most famous of Italian foods.
Risotto is a specific way of cooking rice. To make a true risotto, the rice must first be cooked in olive oil or butter.

The rice must be stirred so that it is evenly coated with the oil or butter, and cooked until it starts to become translucent. Another hallmark of a great risotto – the creaminess comes from the cooking process, not by adding heavy cream to the recipe (as I was just served in a restaurant last week). The famous texture of the risotto is achieved by adding the broth slowly (and I mean slowly, one spoonful at a time is traditional). The joke around my kitchen is that there’s a lot of love in risotto.

Authentic Wild Mushroom Risotto

Although a variety of wild mushrooms are often featured in traditional Venetian fare, I use what I can find easily at the grocery store: porcini, shitake and cremini, but any type of mushroom will do.  I don’t remember if my mum ever made risotto when I was growing up.  I’m sure she must have but I really don’t remember.

1 pound portobello mushrooms, thinly sliced
1 pound wild mushrooms, thinly sliced
6 cups vegetable or chicken broth
2 whole shallots, diced
3 tablespoons olive oil or butter
1 1/2 cups Arborio rice
1/2 cup dry white wine
salt to taste
freshly ground black pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese

In a saucepan, warm broth over low heat.

Warm 2 tablespoons olive oil or butter in a large skillet over medium-high heat.  A large electric skillet also works well for this recipe.  Stir in the mushrooms, and cook until soft, about 3 minutes.  Remove mushrooms and their liquid, and set aside.

Add remaining tablespoon olive oil or butter to skillet, and stir in the shallots.  Saute until translucent. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is nearly absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente.  You may not use all of the stock called for in the recipe.  The amount of liquid requires varies based on your cooking temperature and the age of your rice (older rice tends to require more liquid).  The rice will take about 25 minutes to reach the desired texture but again, cooking temperature and age of rice will be a factor.  The only way to truly judge if the rice is ready is to taste it.  It should be firm but tender to the tooth (al dente).

Once the rice is al dente, remove from heat, and stir in mushrooms with their liquid and parmesan.  Season with salt and pepper, to taste.

Pair with red wine (Amarone is my favorite Venetian wine) and serve.

This recipe yields 6 servings (1 cup servings)

Venetian Fusili with Peas, Bacon & Ricotta

The Veneto region is known for its heavier fare and beans are a common ingredient.  One of my favorite dishes growing up was pasta e fagioli, made with beans (fagioli) that we grew in our backyard garden.  Or maybe I just thought we grew them in our garden because my mum and I would sit on the back porch and shell a bushell of beans.  One of my least favorite dishes was pasta with peas and yet as the head of my own kitchen, ironically, it’s the one dish I make quite often.  My mum would use ham instead of bacon and I don’t think she would add ricotta but here is my version of a recipe from my childhood.

1 cup frozen peas
2 cups fusilli pasta (I use rice fusilli for a gluten-free variation)
6 strips of bacon
3/4 cup fresh ricotta cheese, crumbled

Cook peas in a large saucepan of boiling salted water for 1 minute or until bright green. Drain and set aside.

Cook pasta, following packet directions, until just tender. Drain. Return pasta to saucepan.

Meanwhile, cook bacon in a non-stick frying pan over medium-high heat for 4 to 5 minutes or until crisp.

Add bacon, peas, ricotta, and salt and pepper to pasta. Toss over low heat until well combined. Spoon into serving bowls. Serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Of if you like this post, share it with your friends and family through your favorite social media service.