More Gluten-Free Mothers Day Ideas Gluten-Free Poached Salmon with RC Cucumber Dill Sauce ½ gallon water 2 bay leaves 2 oz. RC Healthy Foundations® Smart Sodium 400® Reduced Sodium Seafood Base 1 tsp. RC Umami Sensations™ Fish Sauce Powder 1 qt. white wine 2 ribs celery, sliced 3 shallots, peeled and sliced 6-8 whole black pepercorns 6 parsley stems 2 sprigs fresh thyme 12 – 6 oz. salmon fillets, trimmed and pin bones removed 1 qt. prepared, RC Cucumber Dill Dressing Mix 1 cup sour cream (yield 12 portions) In a sauce pan add bay leaves, RC Healthy Foundations® Smart Sodium 400® Reduced Sodium Seafood Base, RC Umami Sensations™ Fish Sauce Powder, wine, water, vegetables, herbs and spices. Bring mixture to a boil and then pour into 2½ inch deep hotel pan and bring to a simmer on range top. Add raw salmon filets and continue simmering mixture until salmon reaches 145°F internal. Place on parchment lined sheet pan and refrigerate until poached salmon is 40°F. Strain and reserve poaching liquid for either poaching more salmon or making soups or sauces. Prepare RC Cucumber Dill Dressing Mix according to label instructions and reserve 1 qt. in a mixing bowl. Whisk in sour cream and refrigerate. Serve with poached salmon. Serving Suggestion: Serve Poached Salmon on top of micro greens or baby mesclun greens with prepared RC Cucumber Dill Dressing Mix spooned over 2/3 of the filet. Garnish with chives or dill. Gluten-Free Chicken Crepes ½ gallon prepared RC Hearty Foundations™ Vegan Gluten-Free Chicken Flavored Base 4 1/2 oz. RC Hearty Foundations™ Gluten-Free Roux 6 oz. shredded Swiss cheese 2 oz. shredded Parmesan cheese 1 lb. mixed wild mushrooms 1 shallot, minced 1 clove garlic, minced 2 oz. olive oil, separated 2 lb. boneless chicken, cut into bite size pieces 4 oz. white wine or dry sherry 2 Tbsp. minced fresh herbs ½ tsp. RC Umami Sensations™ Mirepoix Powder 1 cup RC Hollandaise Sauce, prepared 1 cup whipped heavy cream, unsweetened 8-10 Gluten Free Crepes, recipe attached (yield 8 – 10 crepes) In a sauce pan add prepared RC Hearty Foundations™ Vegan Gluten-Free Chicken Flavored Base and bring to a simmer. Whisk in RC Hearty Foundations™ Gluten-Free Roux and simmer for 5-10 minutes add shredded cheeses and reserve. In a sauté pan add 1 oz. olive oil and heat. Add shallots and garlic and sauté until garlic just starts to turn golden brown and add mushrooms. Sauté the mixture until all the moisture from the mushrooms is gone, then add fresh herbs and sauté briefly. Deglaze pan with wine and reduce by ⅓ of the volume and add to sauce. Add remaining 1 oz. of oil to pan and heat. Then add cut chicken to pan (do not over crowd) and cook until pieces are golden brown. Drain oil and add to mushrooms. Blend the mushrooms and cooked chicken in the sauce. Add RC Umami Sensations™ Mirepoix Powder and adjust seasonings with salt and pepper if necessary. Add 1 cup each, prepared RC Hollandaise Sauce, Whipped Cream and sauce from mushroom and chicken mixture and fold together. Fill gluten-free crepes with chicken and mushroom mixture and fold. Heat plated crepe in oven, then top with Hollandaise, whipped cream and sauce mixture. Place under broiler or salamander until sauce browns. Garnish with chives. Pomegranate& Blueberry Vinaigrette 1 - 8 oz. pkg. RC Siena Vinaigrette Dressing Mix 1 cup Sugar 24oz. Pomegranate Juice 24 oz. white vinegar 1 - 16 oz. RC Blueberry Coulis 2 qts. vegetable oil (yield – 1 gallon + 1 pint) In a mixer bowl thoroughly blend dry RC Siena Vinaigrette Dressing Mix with sugar. Add Pomegranate Juice and whip at medium speed for 5 minutes, scrape bowl. Add white vinegar and dry RC Blueberry Coulis. Whip for 3 minutes, scrape bowl. While mixer is on low speed, slowly add vegetable oil until all is incorporated. Increase mixer speed to high and whip for an additional 6 minutes. Refrigerate for several hours before use. Keep finished dressing refrigerated. Optional Ingredients Substitute Pumpkin Oil or Olive Oil Use half balsamic vinegar, half red wine or raspberry vinegar Use cider vinegar Add finely chopped candied pecans Add orange juice & honey For a creamy dressing use sour cream or crème fraiche
Posted on: Thu, 01 May 2014 15:16:30 +0000
Trending Topics
Recently Viewed Topics
© 2015