gluten-free | sel et sucre

Whole Fish with Salsa Verde

Posted on July 11, 2012July 10, 2012 by Claire

whole fish with salsa verde

I did something a little blasphemous for the fourth of July this year. I hosted lunch, and I didn’t start up the grill or serve any red meat. It was really hot – the middle of a record-breaking heatwave, as a matter of fact – and I wanted a refreshing seasonal meal. I plucked as many herbs as possible from my garden and served up cucumber mint agua fresca, roasted vegetable quinoa salad, black bean burgers, and this fish (okay, and a little dessert I’ll be posting about on Friday). Nearly any type of fish will work in this simple preparation, packed with flavor from cilantro, scallions, and lime.

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Roasted Vegetable Quinoa Salad

Posted on July 9, 2012July 8, 2012 by Claire

roasted vegetable quinoa salad

This quinoa salad feels just perfect for summer so long as you can brave turning your oven on (although the vegetables can also be grilled). Not only does it take advantage of the overflowing summer vegetables, but it’s delicious served at room temperature or cold, so it makes for a refreshing side or meal on a steamy summer day. You can use whatever herbs you have around (either basil and mint, both so notoriously prolific, would work here, and I used a combination of thyme and oregano), and feel free to add a little goat cheese, feta, or parmesan, too. Easily adaptable and full of flavor, this is a versatile recipe that’s definitely worth having up your sleeve.

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Pickled Peach Salad

Posted on July 6, 2012July 6, 2012 by Claire

pickled peach salad

My whole life, words have been tangled up with colors and flavors. It took me a while to realize that this isn’t quite the norm – actually, it’s a mild case of synesthesia. Although this doesn’t have a big impact in the day to day, I suspect it’s partly responsible for both why I’m fascinated by language (my full-time job is in computational linguistics) and why I’m fascinated by food. My name (Claire), for instance, is like biting into a perfectly ripe peach – it’s a lovely blending of reds and oranges, and the feeling of pronouncing it is akin to breaking the fuzzy skin of a peach and reaching the sweet, juicy interior.

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Garlic Scape Stir Fry

Posted on July 4, 2012July 4, 2012 by Claire

garlic scape stir fry

I’m always excited to try a new ingredient, so when curly green stalks labeled as “garlic stems” showed up in my usual grocery store, I was intrigued. Apparently, these are more commonly referred to as garlic scapes and are the stalk of the garlic plant (growing above ground from the tasty garlic bulb we are familiar with underground). The taste is spicy and garlicky, but mellows out after a quick cook, and the texture is pleasantly crisp, similar to green beans. A stir fry made perfect sense to me for this unique ingredient, and I thought the salty dried shrimp and spicy sambal oelek (both ingredients you can find at most Asian groceries) complemented the scapes well.

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Thai Basil Lime Agua Fresca

Posted on June 29, 2012February 7, 2025 by Claire

thai basil lime agua fresca

I’ve been posting about Thai basil all week, and here’s a final recipe honoring one of my favorite herbs. Perfect for the seemingly constant heatwaves that have been hitting DC lately. An amazingly refreshing agua fresca—a little sweet, a little tart, and packed with flavor from the Thai basil. This is one recipe where other varieties of basil can be readily substituted if that’s what you have in abundance. It’s exactly the drink I want to sip on during a hot summer day. Plus, it’s ridiculously simple to make and boasts a vibrant, glowing green color, making it a fantastic option to serve to guests.

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Three Cup Chicken

Posted on June 27, 2012June 26, 2012 by Claire

three cup chicken

Here’s a follow-up to my post on Monday – another recipe that hinges on the unique flavor of Thai basil. This recipe, however, is a popular Taiwanese one. Similar to pound cake and 3-2-1 stir fry, the recipe is in the name here. Three cup chicken was traditionally made using a nearby tea cup to measure out equal amounts of soy sauce, shaoxing cooking wine, and sesame oil for the extremely flavorful sauce. Of course, it’s not just those ingredients that make this dish so tasty. You may notice the seemingly ridiculous amounts of garlic, ginger, and Thai basil called for here and be tempted to cut back.

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Thai Basil Stir Fry

Posted on June 25, 2012June 25, 2012 by Claire

thai basil stir fry

Can I tell you what I am most excited about in my garden this year? Thai basil. A sweet basil cultivar used not only in Thai cooking, but also in Vietnamese, Laotian, and Taiwanese cuisine, this variety has dark purple stems and a distinctive anise flavor. Here’s the very first dish I cooked using fresh Thai basil from my garden. A simple vegetable stir fry with zucchini, carrot, and mushrooms, finished off with a fistful of Thai basil leaves and a simple Thai sauce. Garlic, shallots, and bird’s eye chiles (which are quite spicy, by the way, so cut back if you don’t have a very high spice tolerance) help to round out the flavors in this addictive stir fry.

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Banana Breakfast Roll

Posted on June 20, 2012June 25, 2012 by Claire

banana breakfast roll

I often find myself needing a quick yet filling breakfast to get me going in the morning, and I’ve posted a few of my usual breakfast recipes before. Well, here’s another recipe that fills the role quite nicely. A riff on the classic combination of banana and peanut butter, rolled in a mixture of oats, flaxseed, chia seeds, and cinnamon for a great source of protein and fiber to start your day. It accomplishes the trifecta I often strive for: simple, healthy, and delicious. This recipe can easily be customized based on what you have around – coconut flakes or finely chopped nuts would be a great addition, for example, or you could even use granola to roll in for an especially simple version.

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Lemon Basil Chickpea Salad

Posted on June 18, 2012June 18, 2012 by Claire

lemon basil chickpea salad

In the past, I’ve often found myself diving enthusiastically into projects and then quickly abandoning them. But I’m trying my best to change that, and it’s amazing what I’ve been able to accomplish. In past years, for instance, I bought seeds and seedlings and got really excited about the possibility of having a great garden, but when it came down to it, I didn’t have the energy for all the upkeep. But this year, I’ve been taking really good care of my garden (with a lot of help from one of my roommates), and it’s really gratifying to see my plants steadily grow.

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Spicy Stawberry Fruit Roll-Ups

Posted on June 15, 2012June 14, 2012 by Claire

spicy strawberry fruit roll-ups

Earlier this week, I mentioned my trip to Istanbul and my newfound appreciation for Turkish food. As someone who loves spice, my favorite acquisition from my trip was a large bag of Turkish red pepper. An immensely flavorful twist on the crushed red pepper you may be more familiar with (and can use to substitute here), I’ve been taking any excuse to use it. Turkish red pepper is great with eggs or to add a little extra kick to dips or stews. But I’ve done something a little more unusual here. When I got back in town, strawberries were coming in season, tempting me at every turn, and I was determined to make homemade fruit roll-ups (often called “fruit leather”).

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