On May 12th, Chef Dominique Tougne, executive chef of Chicago’s Bistro 110, feted 140 gluten-free diners with a special gourmet dinner. The multi-course feast was sponsored by Bistro 110 and Living Without in honor of the magazine’s tenth anniversary.
Chef Dominique is noted for his allergy-friendly cooking, an expertise that stems from personal experience. His son, age 8, and daughter, age 6, have multiple food allergies. “I wanted to learn more so I could take care of them,” he explains. That attitude sets the tone for Bistro 110, where staff are eager to accommodate customers with special dietary needs.
Enjoy these gluten-free recipes created by Chef Dominique as part of Living
Without’s anniversary celebration.
Wheat-Free Quiche Lorraine
This crustless quiche makes an ideal lunch or light dinner. Serve it cold or hot with a salad.
1 pinch nutmeg
- Dash salt and pepper, to taste
4 cups heavy cream or soy milk or rice milk
- Sautéed diced bacon and chopped onions, divided
- Gruyere cheese, grated (omit for dairy free)
1. Preheat oven to 350 degrees. Grease 6 non-stick baking molds (silpat or flexipan) or a non-stick muffin pan with 3 to 4-inch cups.
2. In a medium bowl, mix together
the eggs, yolks, nutmeg, salt, pepper and cream.
3. Place bacon and onion pieces in
the bottom of each cup. Cover with
the quiche mixture. Sprinkle with Gruyere cheese.
4. Bake quiches in preheated oven for about 45 minutes or until done.
This creamy soup has rich flavor and a lovely color.
1 pound of large organic carrots, peeled and cut into large pieces
16 tablespoons (1/2 pound) butter or margarine, softened
2 cups heavy cream or soy milk or rice milk
- Salt and pepper
1. Set carrots in a saucepan and cover with water. Cook until carrots are very soft. Remove half the water so that the water is half the volume of the carrots.
2. With a hand mixer, puree the carrots and remaining liquid. Keeping the mixer on, add the butter in small pieces.
3. Stir in cream. Season with salt and pepper. Serve hot.
Seafood and Saffron Penne
SERVES 6 TO 8
Fragrant and flavorful, this delicately seasoned dish is brimming with fresh seafood.
1 large Spanish onion, divided
½ bunch Italian parsley, divided
1 tablespoon fresh chopped thyme, divided
24 large mussels, washed and de-bearded
8 ounces dry white wine (Chablis or sauvignon blanc), divided
24 little neck or small Manila clams
- Pinch of saffron
8 ounces heavy cream or 4 ounces soy milk or rice milk
8 tablespoons (4 ounces) unsalted butter or margarine, softened
- Salt and white pepper, to taste
1 pound gluten-free penne pasta
12 ounces cooked lobster meat, cut in large pieces
24 medium shrimp, peeled, de-veined and cooked
1 pint cherry tomatoes, cut in half
1. Peel and slice the onion into ½-inch wide pieces.
2. Place half the onion, half the parsley, half the thyme and the mussels in a large pot. Add half the wine. Cover and bring to a boil. When the mussels open, pour them into a bowl along with the liquid and cool slightly.
3. Repeat this procedure for the clams.
4. Remove the mussels and clams from their cooking liquid and set aside. Keep the onions, parsley and thyme in the broth.
5. Place the broth from both in a heavy pot and add the saffron. Bring to a boil and reduce liquid by a third. Remove herbs with a slotted spoon. Add the cream and return to a boil. Reduce by third again. Lower the heat.
6. Using an emersion blender, puree
the liquids. While liquid simmers, add the butter 2 tablespoons at a time. Strain the sauce and taste. Adjust seasoning, as appropriate.
7. Cook the pasta al dente (until it’s chewy). Drain.
8. To assemble the dish, sauté the seafood and cherry tomatoes together in a large skillet with a little olive oil. Add the mussels and clams. Add the pasta. Add the saffron sauce. Bring to a boil and cook until everything is hot, about 2 to 3 minutes. Serve hot. LW