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Category - Gluten-Free Diet

Carrot Rillettes with Dukkah

Traditional French rillettes are made by slowly cooking pork or duck in its own fat to make a spread. This recipe takes inspiration from that technique to make a plant-based version with carrots. Serve with crackers or...

Spicy Eggplant & Shishitos

Ben Bebenroth, chef and owner of Cleveland’s farm-to-table Spice Catering, likes to make this sauté with Ichiban eggplant, which is a long, slender variety with thin skin that he grows on his farm. Source:...

Koji-Brined Pork Shoulder

Shio koji is a fermented mixture of grain inoculated with mold (koji), water and salt that is used in marinades and brines. Chef Ben Bebenroth of Cleveland’s Spice Catering loves how it gives this pork shoulder...

Ginger Pickled Carrots

This pickling liquid gives bright flavor to carrots–try it with green beans or peppers as well. Source: EatingWell Magazine, July / August 2020 Ingredients Ingredient Checklist 14 ounces carrots 2 cups water 1 cup...

Rainbow Ice Cream Cake

This fun and fruity cake is easy to make, once you get the hang of the blending, freezing and layering. Be sure each layer is frozen completely before adding the next to get the maximum rainbow effect. (Some layers may...