“Gluten Free Around the World” by Aviva Kanoff. (Brio Books, November 2014)
Aviva Kanoff has been described as “the Indiana Jones of cooking,” and the subtitle of this book is “a journey of food, travel and extraordinary adventure.” She is a graduate of the French Culinary Institute and has worked as a chef, painter, and photographer.
Her previous book, “The No-Potato Passover” received the Gourmand Award for the Best Jewish Cuisine in 2012 and was original; so is this book.
Her 104 recipes are divided into breakfast, soups and salads, sides, vegetarian, fish, poultry, meat and desserts.
There are recipes from England, Thailand, France, Ireland, Israel, Ecuador, Vietnam, Italy, India, Morocco, Spain, Scotland, Cambodia, Indonesia and Arizona.
Ingredients are listed clearly and, my favorite, directions are numbered. Each recipe is accompanied by a mouth-watering color photograph and additional photographs from its country of origin, all of which really enhance the presentation of the book and make it unique.
Not only is this a great book for anyone who is gluten free; it is good for people who enjoy recipes from different countries that are distinctive and innovative.
This would be a great gift for anyone who collects cookbooks or who likes to try imaginative recipes.
Although the following recipes are not specific for Hanuhkah, these would make a nice variation for the holiday.
Churros from Ecuador
Yields 10
1/4 cup granulated sugar
3/4 t. ground cinnamon
1 cup water
1/2 cup unsalted butter
2 tablespoon. brown sugar
1/2 teaspoon salt
1 cup gluten free all-purpose flour
1 large egg
1/4 teaspoon pure vanilla extract
canola oil for frying
confectioners’ sugar
1. In a medium bowl, combine granulated sugar and cinnamon. Set aside for topping.
2. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and let cool.
3. Line a baking sheet with greased parchment paper. After the dough had cooled for 10 minutes, add egg and vanilla to the saucepan, and beat ingredients with a wooden spoon to blend them completely. Transfer the mixture to a decorating bag fitted with a large star tip. Pipe 4-inch lengths onto the prepared baking sheet.
4. Heat 3 inches oil in a deep saucepan over medium high heat. Fry a few strips at a time in hot oil (at least 375 degrees), turning once, until golden brown on all sides, about 5 minutes. Drain on paper towels. Roll warm churros in the cinnamon-sugar mixture to coat. Serve warm.
(Reviewer’s note: Churros, known as a Spanish doughnut, are a fried-dough pastry popular in Spain, France, the Philippines, Portugal and Spain.)
Bocaditos de papa
Ecuador potato cheese fritters
Yield: 12
1 pound russet potatoes, peeled and quartered
1 cup shredded pepper jack or cheddar cheese
2 tablespoons shredded Parmesan cheese
3 large eggs, lightly beaten
1 tablespoons. chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
canola oil
salsa (optional)
1. In a large saucepan, place potatoes in enough salted water to cover. Bring to a boil then reduce heat. Simmer, covered for 15-20 minutes or until potatoes are tender, then drain.
2. In a large bowl, mash potatoes with a potato masher until smooth. Fold in cheeses, eggs, cilantro, salt, cumin and cayenne pepper. Shape mixture into 12, 3-inch diameter patties. If desired, covered and chill for up to 24 hours before cooking.
3. In a large skillet, heat 1-inch of oil to 375 degrees. Add potato patties, three or four at a time and fry about 2 minutes or until golden brown, turning once halfway through cooking time. Drain on paper towels, Serve hot and top with salsa if desired.