Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Thursday, January 12, 2012

Breakfast, Lunch & Dinner with Celeb Chef @DannyBoome

I just got this in my email, but I am publishing it in full since 1)  I love Danny Boome (he's a hoot on The Chew) AND he's my friend on Facebook, and 2) all of these recipes are awesome (I notated the one where there should be an easy gluten-free substitution) I thought I'd shoot it out there.  And hey, he named it a "Ginger" Soup for me!  (A girl can dream, right?

So I give this ***** Five stars!

Celeb Chef Danny Boome (of Rescue Chef and ABC’s The Chew fame). will be on HSN tomorrow to introduce the launch of T-fal Ingenio, a revolutionary 20pc set of cookware specially created for HSN. To celebrate the launch of T-fal's launch of Ingenio, Danny is sharing with your readers easy recipes for Breakfast, Lunch & Dinner that any home cook can make at home—a Frittata, Butternut Squash & Ginger Soup and even Coq au Vin. All can of course be made with Ingenio—products that feature a frying pan with a removable handle, non-stick coating requiring less oils and fats, and T-fal’s patented Thermospot heat indicator that turns red to indicate ideal heat for cooking!

Please Tune in to watch Danny Boome on HSN tomorrow, visit for the schedule and for more information on T-Fal please visit


 Total Time: 20 min
Prep: 10 min
Cook: 10 min
Yield: 6 servings
Level: Easy
·         6 eggs, beaten
·         1-ounce Parmesan, grated
·         1/2 teaspoon black pepper
·         Pinch salt
·         1 teaspoon butter
·         1/2 cup chopped roasted onions
·         1/2 cup chopped country ham
·         1 tablespoon chopped parsley leaves
Preheat oven to broil setting.
·         In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
·         Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

butternut squash & ginger soup

Total Time: 1 hr 0 min
Prep: 20 min
Cook: 40 min
Yield: 6 servings
Level: Intermediate
·         1 (2 to 3 pound) butternut squash, seeded
·         2 tablespoons unsalted butter
·         1 medium onion, chopped
·         1 tsp. crushed garlic
·         2tsp fresh ginger
·         6 cups chicken stock
·         Nutmeg
·         Salt and freshly ground black pepper

·         Roast squash in a pre-heated oven (425) and cook for 20min. Once the squash has cooked, it should be soft to the touch, let it cool
·         In large pot melt butter. Add onion, garlic, ginger and cook for about 8 minutes. Scoop out squash and add to the onion mixture.
·         Add stock and bring to a simmer for about 15 to 20 minutes. With a blender blitz the stock, Stir and season with nutmeg, salt, and pepper. Serve.

coq au vin

 Total Time: 2 hr 5 min
Prep: 10 min
Inactive: 10 min
Cook: 1 hr 45 min
Yield: 4 servings
Level: Easy
·         1 large chicken, (about 3 to 4 pounds), cut 10 pieces
·         Salt and freshly ground black pepper
·         1 tablespoon butter
·         1 tablespoon olive oil
·         5 ounces bacon, sliced into 1/4-inch pieces
·         1 large onion, halved and sliced
·         1 large carrot, peeled and roughly chopped into bite size pieces
·         2 ribs celery, roughly chopped into bite size pieces
·         12 pearl onions
·         2 tablespoons brandy
·         4 tablespoons all-purpose flour  ** Important GF SUB: GF Flour works here just fine!
·         3 sprigs fresh thyme
·         12 small mushrooms, cleaned, large ones cut in 1/2
·         2 cups chicken stock
·         1 bottle red wine
·         3 bay leaves
Preheat the oven to 350 degrees F.
·         Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and olive oil. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color. Turn them after 2 minutes then cook for a further 2 minutes on the bottom. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.
·         Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Set aside.
·         Next deglaze the bottom of the pot with 2 tablespoons of brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)
·         Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.
·         Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.

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