UnGlu’d Mac ‘n Cheese

Mac 'n Cheese

• 1/2 cup diced bacon or pancetta
• 1/2 white onion, diced
• 1 lb brown rice pasta, elbow or small shells
• 1 qt. whole milk (4 cups)
• 1/4 cup unsalted butter (half stick)
• 1/3 cup white rice flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly ground nutmeg
• 2 tbsp dry sherry
• 1 cup shredded cheddar cheese
• 1 cup grated parmesan cheese

Topping

• 1 cup gluten-free puffed rice cereal
• 1/2 cup grated parmesan
• 1/2 tsp paprika
• 1/4 tsp freshly ground black pepper

Procedure:

For Topping

1. Place puffed rice cereal in a food processor and pulse until coarsely ground.
2. Add parmesan, paprika and pepper. Pulse to combine.

For Mac 'n Cheese

1. Preheat oven to 400F.
2. Butter a 9" x 12" baking dish
3. Heat a large soup pot of water to boiling
4. Heat a large saute pan over medium heat. Add diced bacon and cook until brown. Remove bacon from pan and drain on paper towels, reserved approximately 1 tablespoon of fat in the pan. Add the onions to the pan and saute until limp.
5. Generously salt the boiling water and add pasta. Cook pasta for pasta until al dente (cooked but firm to the bite). Drain pasta and return to pot. Stir in bacon and onions.
6. Warm the milk over medium heat in a small saucepan.
7. Melt butter in the large saucepan over medium-low heat. Do not brown. Sprinkle in white rice flour, whisking to incorporate, and cook for approximately 1 minute until bubbly and thick. Gradually whisk in the warm milk. Add the salt, pepper and nutmeg. Simmer while whisking over medium-low heat until thickened, about 10 minutes. Sauce should coat the back of a wooden spoon. Whisk in the sherry.
8. Add the cheese to the sauce, stirring constantly. Pour the cheese sauce over the pasta mixture, stirring to combine. Pour into prepared baking dish. Sprinkle with topping and bake for 30 minutes until topping is browned and pasta is bubbling
9. Makes 4-5 servings.

Risotto Salsiccia

Risotto

• 1/4 cup Olive Oil
• 1 tbsp Butter
• 1 medium Onion, ¼ inch diced
• 2 cups Carnaroli Rice
• 1/2 cup White wine
• 3-4 cups Chicken Stock, hot
• 4 tbsp Butter
• 1/2 cup Parmesan Cheese
• 1 pinch Saffron
• 1/2 tbsp Potato Starch

Salsiccia Sauce

• 1 tbsp Extra Virgin Olive Oil
• 1/2 lb Italian Sausage
• 1 cup Yellow Onion, sliced
• 2-3 cloves Garlic, sliced
• 1 tbsp Chopped Parsley
• 1/4 tsp Crushed Red Chili
• 1/2 cup Red Wine
• 2 cups Tomato Sauce
• Salt to Taste

Procedure:

1. In a medium pan, heat the olive oil over medium heat. Add the Italian sausage and cook until browned.
2. Add the onions, garlic, parsley and chili and cook until the onions start to brown, approximately 5 minutes.
3. Add the red wine and reduce the heat by half. Add the tomato sauce and salt. Allow the sauce to simmer for 15 minutes. (If the sauce is too thick, add water to desired consistency). Taste and adjust seasoning if needed.
4. In a 12" – 14" skillet, heat the olive oil and butter over medium heat. Add the onions and cook until translucent.
5. Add the rice and potato starch and cook 2-3 minutes and continue to stir. Add the white wine and cook until the rice absorbs most of the wine.
6. Add a 4-6 oz. ladle of chicken stock and the saffron, stirring until it is absorbed. Continue adding a ladle of chicken stock at a time, stirring and waiting until it is absorbed before adding another ladle. This should take about 15-18 minutes to cook.
7. Finish by stirring in the butter and parmesan cheese until incorporated. The rice should be creamy and moist like oatmeal.
8. Plate risotto on individual plates and top with a spoonful of sausage sauce each.
9. Makes 4 servings.

Chicken Schnitzel Schloss Solitude

Rice Flour Mix

• 2 cups Brown Rice Flour
• 2/3 cup Potato Starch
• 1/3 cup Tapioca Starch

Chicken Schnitzel

• 4 ounces Random Chicken Breast, pounded until flat
• 1/2 cup Rice flour mix
• 1 Egg, beaten
• 1 cup Milk
• 1 cup Gluten-Free Bread Crumbs
• 2 ounces butter
• 1 pinch Salt
• 1 pinch Pepper
• 1 pinch Granulated Garlic

Schloss Solitude Noodles

• 4 cups Rice Flour Mix
• 1 cup Whole Milk
• 6 Eggs
• 2 tsps Xanthum Gum
• 1 pinch Ground Nutmeg
• 1 pinch Salt
• 1 pinch Ground Black Pepper
• 2 ounces butter

Schloss Sauce

• 1 cup Heavy Whipping Cream
• 1 Yellow Onion, julienned
• 15 Crimini Mushriims, thinly slicd
• 4 ounces Ham, julienned
• 2 cups Gluten-Free Beef Demi Glace
• 2 ounces butter, clarified

Procedure

Chicken Schnitzel

1. Mix Rice Flour Mix ingredients thoroughly.
2. Add milk to the beaten egg, put in a flat bowl.
3. Season pounded chicken breast evenly with mixed seasonings. Using one hand as your dry hand and one hand as your wet hand, dredge the chicken first into the flour mix, then into the milk and egg mix and then into the bread crumbs. Make sure that any excess rice flour mix and egg mix are knocked off the chicken before proceeding to the next dredging step (this is very important).
4. Put the clarified butter in a hot saute pan, add your breaded chicken, making sure the butter has touched the whole bottom side of the chicken, then saute until the chicken turns golden around the edges, turn and repeat until the chicken is golden on both sides. Put chicken on a paper towel to get any excess butter off and serve immediately.

Schloss Solitude Noodles

1. Make an ice bath (water and ice). Have a colander and spider ready for straining. Get a large pot of water boiling ready, this should be done before making noodle batter.
2. Put all ingredients into the mixing bowl except clarified butter and mix thoroughly, mixture should be a very thick batter that sticks to the mixing paddle.
3. Get Spaetzle noodle press, fill with batter and press into boiling water. When the water boils again the noodles will rise to the top and be cooked. Suse spider to get the noodles out of the water and put them into the ice bath to chill.
4. As soon as the noodles are chilled, get them out of the ice bath and put into colander, making sure there are no ice cubes with the noodles, they will make your noodles soggy,
5. Heat saute pan with clarified butter. Add noodles and let sit on one side until golden. Turn over and let other side get golden.
6. Serve right away with schnitzel.

Schloss Sauce

1. Using a saucepan, saute the onions, mushrooms an ham in clarified butter until onions are translucent. Add demi glace and heavy whipping cream and reduce until thickened.
2. Serve sauce on your with the noodles on the sauce and the chicken on top. Garnish with chopped parsley and thickly sliced lemon.

Gluten-free noodles and tomato sauce can be substituted for homemade.