Stuffing, pies and breads typically complete the traditional Thanksgiving meal. Today, more than three million Americans suffer from celiac disease and cannot toleratethe unending list of holiday baked goods. Gluten-free recipes abound and chefs throughout Los Angeles have created delicious, hearty and original recipes to make and serve at home this year. Your guests will be very thankful.
Jimmy Shaw, Founder and Executive Chef
6627 Hollywood Blvd.
Los Angeles, CA 90028
Shaw’s jalapeño cornbread is gluten free and gives a Mexican kick to a traditional cornbread. Born in Mexico City, Shaw’s passion to cook the traditional regional cuisines of Mexico gave him the wherewithal to open ¡Loteria! Grill in 2002. ¡Loteria! Grill prepares Mexican specialties using top-quality chilies and spices for guests of the restaurant. He continues to travel and visit his homeland where he is inspired by the customs, cooking techniques and ingredients.
• 3 cups cornmeal
• 3 cups gluten-free all purpose flour
• 3/4 cup sugar
• 3 Tbsp. baking powder
• 3 Tsp. salt
• 3 eggs
• 3 cups of milk
• 2/3 cup corn oil
• 4 finely chopped jalapeño peppers
• Preheat oven to 400 degrees.
• Grease an 11 x 17 pan.
• Mix together cornmeal, flour, sugar, baking powder and salt in a large bowl.
• In another bowl, mix eggs, milk and corn oil.
• Whisk together and mix into the flour mixture, lightly mixing.
• Add the chopped jalapeños.
• Pour into greased pan and bake for 25 minutes, or until bread is golden brown.
¡Loteria! Papas con Rajas de Chile Poblano (Loteria’s Roasted Fingerling Potatoes with Strips of Chile Poblano)
Shaw says this is a delicious, elegant and super easy recipe to make in advance, and in generous quantities for holiday dinners. Leftovers combine deliciously with a number of meals.
• 2 lbs. baby fingerling potatoes – small new potatoes are acceptable
• 3 Tbsp. olive oil
• 4 fresh Poblano chilies – roasted, skinned and cut into strips
• 1 onion (white or brown)
• 2 cloves of garlic – minced
• Salt and pepper to taste
To prepare the chilies:
• The most practical way to skin the Poblano chilies is on an open flame, turning them with tongs as they blister.
• Once fully blistered, put the chilies in a plastic (or paper) bag and let them sweat for 20 minutes.
• Remove them from the bag and remove the skins.
• Cut a slit lengthwise on each chile to remove the stems, seeds and veins, and cut the chilies lengthwise into 1/4-inch wide strips. These can be cut in half if they are too long.
To prepare the potatoes:
• Preheat your oven to 350 degrees.
• Cut the potatoes lengthwise and put in a heavy stockpot with enough water to cover. Season with a little salt.
• Heat and cook until almost fork tender. Remove from the fire and drain.
• Place in a single layer in an oven-safe dish(es), add the olive oil, toss to cover evenly and set aside.
• Place the potatoes into the oven and roast until they begin to toast.
• Toss as often as necessary to ensure they toast evenly.
• Add the onion. Toss to mix the onion and potatoes evenly.
• Let toast for a couple of minutes more and then toss in the Rajas, or strips, of Poblano chilies.
• Toast for a minute more and remove from the oven. These can be served hot or at ambient temperature.
Chef Lee Gross
9433 Brighton Way
Beverly Hills, CA 90210
Chef Lee Gross puts a fresh spin on contemporary macrobiotic cuisine. He develops recipes that affect overall well-being with followers such as actresses Anne Hathaway and Jessica Alba who are big fans of M Café. Shaw pulls together seasonal ingredients and fresh flavors for Thanksgiving sides this year. M Café prepares nutritious and creative meals for everyone, not just vegetarians or people with dietary restrictions. Chefs here use only the finest ingredients without any refined sugars, eggs, dairy, red meat or poultry.
M Café’s Kabocha Squash & Azuki Bean Soup with Ginger-Scallion Relish
• 3 lbs. Kabocha squash, peeled and cut into 1-inch chunks
• 1 oz. toasted sesame oil
• 1 Tbsp. sea salt (or to taste)
• 3/4 Tsp. white pepper (or to taste)
• 2-4 Tbsp. brown rice syrup (as needed)
• 1 cup ginger-scallion relish (recipe below)
• Sweat onion in oil until soft over low heat
• Add squash chunks and toss to combine with onions and oil.
• Bring to boil, reduce heat to low, season with sea salt and white pepper and simmer for about 35 minutes or until squash is completely soft.
• Simmer gently and taste. Adjust flavor (sweetness) with brown rice syrup, if necessary. Adjust seasoning with additional sea salt and white pepper, if necessary.
• 1 bunch of scallions
• 6 inches fresh ginger root
• 1 Tsp. sea salt
• 1 Tbsp. toasted sesame oil
• Mince the ginger as fine as possible.
• Slice the scallions very thin.
• Combine the ginger and scallion in a mixing bowl and rub in the sea salt until the mixture feels wet.
• Add the sesame oil and mix well.
• Let relish sit for an hour before using.
Related: Gluten Free LA