Title: Free for all Cooking
Author: Jules E. Dowler Shepard
247 pages; Softcover $18.95 US/$24.00 CAN
Publisher: Da Capo Press Lifelong Books, 2010
Reviewed by, Nathalie Binney, November, 2010
This cook book is informative and helpful about
gluten-free and allergy free ingredients and it provides a good
selection of recipes.
The recipes are gluten-free and the
ingredients and substitutions section is quite informative and
helpful, including a handy ingredient substitution guide. Icons
are displayed at the bottom of every recipe designating recipes
which are gluten-free and those which exclude various food
I have noticed there is a lot more
awareness of food allergies in grocery stores including
gluten-free products. Some of the gluten-free packaging is well
marked (“Gluten Free” clearly marked on the front of the
packages), such as products like flour and baking powder.
However, I have found it takes time to review the ingredients in
many products to make sure one doesn’t mistake any allergy
listings. In due time, I suspect it will become easier to locate
products with this necessary information.
three recipes: New Year’s Cabbage, Tomato Sauce and Best
New Year’s Cabbage (Appetizers & Side Dish
This recipe was very easy to prepare and not time
intensive. Although the flavor is quite delicate, I found this
vegetable dish quite refreshing and enjoyable. It should be
noted this recipe tastes better the day after it is made and
I tasted this dish from time to time as I
was preparing it. The recipe said to add salt and pepper to
taste, so I did and found it took more salt than I expected it
would. It must be cabbage takes more salt to bring out the
flavor than other vegetables.
If you don’t like the raw
onions in the dressing you can always sauté the diced onion in
extra virgin olive oil before combining with the other
ingredients. Just like the onions, if you like the cabbage
wilted more, consider adding a tablespoon more water during the
wilting process. If water remains after, simply drain it before
adding the remaining ingredients.
Tomato Sauce (Main
I prepared the tomato sauce with fresh diced tomatoes
in lieu of canned tomatoes and found the preparation was easy.
The sauce does taste much better the next day. I think this
tomato sauce has good potential.
This is a thick tomato
sauce, so if you would like it thinner, I suggest adding a
little less tomato paste rather than adding some water in order
to not dilute the flavor. Under the circumstances, a thinner
sauce would be more appropriate for the suggested usage with
eggplant parmesan, chicken, pizza or pasta. You decide to your
liking, thick as is or thinner as I like!
I let the brownies cool and cut them in small
squares and stored them in the refrigerator. They were delicious
the next day, to my surprise.
Please note that it’s
important not to overcook any brownie recipe. In fact, I
followed this recipe exactly and found the brownies were less
chewy and fudgy than expected---but that may be from the gluten
free flour! These brownies can also be served with vanilla ice
cream and perhaps some chocolate sauce.
New Year's Cabbage
Greens like cabbage,
collards, kale, and chard are often consumed around the world on
New Year's Day because their cooked green leaves look so much
like folded money—and who couldn't use some tasty economic good
1 small head of cabbage, rinsed and chopped
3 tablespoons water
1/2 small onion, diced
extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoons granulated cane sugar
Salt and pepper, to taste
In a large skillet over medium heat, cook the cabbage and
water with the lid on, stirring occasionally, until wilted.
In a small bowl, stir together the remaining ingredients to
form a thin sauce. Pour over the cooking cabbage and continue
stirring until warm. Remove from the heat and serve immediately.
May be reheated for serving later.
Serve this sauce with
your favorite pasta, chicken, pizza (see dough, page 116) or
Eggplant Parmesan (page 146), or simply use as a dipping sauce
for Fish Sticks (page 148).
1/2 medium onion, peeled and
2 tablespoons extra-virgin olive oil
4 cups diced
fresh tomatoes (or two 14.5-ounce cans whole peeled and drained
or diced tomatoes)
12 ounces (1 can) tomato paste
sprigs fresh leaf basil, chopped (or 1 teaspoon dried leaf
1 teaspoon dried leaf oregano, crumbled
garlic, to taste
Salt and pepper, to taste
tomato sauce by sauteing the diced onion with olive oil until
tender, then dicing the tomatoes and adding them to the pot with
the remaining ingredients and salt and pepper to taste. Cook
uncovered on medium-low heat for at least 15 minutes, or until
ready to serve in a dish. Cook longer if the sauce is too thin.
Best Brownies Ever
No matter how you
like your brownies—cake-like or fudgy—these brownies with milk.
Will please you. They have an amazing, slightly crispy top and
chewy, deliciously coloring decadent and moist centers. I'm
craving chocolate just thinking about them! What a fantastic
treat to take to your next party or picnic, but you may want to
double the recipe so there are some left for you!
ounces unsweetened chocolate
(for nondairy, use two 100
percent cacao baking squares)
1/2 cup chocolate chips (dairy
or nondairy, e.g., Sunspire or Enjoy Life)
unsalted butter or nondairy alternative
1 cup granulated cane
2 teaspoons vanilla extract, gluten-free
eggs or egg substitute of choice (like Ener-G Egg Replacer
and/or Egg Substitute #1, 2, 3, 4, or 5, page 15)
black coffee, prepared
2/3 cup Jules Gluten Free All Purpose
Flour (pages 6, 8)
1/2 teaspoon salt
1 teaspoon baking
3/4 cup walnuts, pecans, or macadamia
(optional; omit if making nut-free)
oven to 325°F (static).
Arrange a sheet of parchment
paper or aluminum foil in an 8 x 8-inch baking pan, pressing to
cover the bottom and up the sides. if using aluminum foil, use
the "release" kind, or lightly spray with cooking oil. This step
will make it easier to remove the brownies from the pan by
pulling up on the paper or foil and leaving behind a clean pan.
I Prepare a double boiler or a medium-size pan filled with 1
inch of water, with a slightly smaller pan sitting on top of the
pan with water. Boil the water in the bottom pan, then cut the
flame hack to low-medium and add the chocolates and butter to
the top pan over the simmering water. Stir and remove from heat
In a separate bowl, whisk together the sugar
and vanilla, then stir in the eggs, one at a time. Finally, add
in the coffee and continue to whisk until the mixture is
In a large bowl, whisk to combine the
flour, salt, and baking powder. Stir in the melted chocolate
mixture and the sugar mixture until combined. Gently stir in the
nuts, if using.
Pour the batter into the prepared pan and
hake for 35-45 minutes, or until a toothpick or cake tester
inserted in the center comes out with only a few wet crumbs (not
totally clean, or they'll be overcooked!).
As a rule,
brownies are much better on the un-done side, as opposed to the
Cool brownies in the pan on a wire rack
for 5 minutes. Lift the brownies from the pan by pulling up on
the paper or foil. Completely cool brownies on a wire rack. Cut
into squares with a clean knife and serve.
Approximately 16-20 Brownies
From the book Free for
All Cooking by Jules E. Dowler Shepard. Excerpted by arrangement
with Da Capo Lifelong, a member of the Perseus Books Group.
Copyright © 2010.