Archive for July, 2011

Creamy Gouda and Horseradish Spread

Creamy Gouda and Horseradish SpreadWhile we were living in San Antonio, a tradition of sorts started when it came to our Saturday meals.

True, being a gluten free and egg free household may have been a challenge and changed our way of life but that did not stop us from enjoying what we can, when it came to food.  I would often bake some gluten free bread and/or muffins sometime on Fridays and early Saturday, we would head out and buy a variety of cheeses, smoked salmon or something similar, fresh fruits and salad mix.  Out of these, we would make our lunchtime feast.  We would get adventurous enough to try out different kinds of cheese and there would be “winners” and “losers” – as far as our taste buds were concerned.

One such cheese that became a winner was Gouda.  We found that we liked Gouda cheese, be it wrapped in red wax, aged or smoked.  We liked it so much that I often use either the red wax or smoked Gouda to make a creamy spread that everyone in my family enjoys.  We spread it on glutenfree and eggless bread and corn muffins.  It goes well with a variety of gluten free chips, as well.

So, here’s my version of a creamy gluten free and eggless Gouda and horseradish spread…Who knows?  Maybe you may just start a foodie tradition of your own 😉

Creamy Gouda and Horseradish Spread

What we will need to have:

8 oz. Red wax Gouda cheese, grated
8 oz. Cream Cheese, softened
3 Tbsp. Prepared Horseradish
1 tsp. ( a clove) garlic, minced
3/4 cup whipping cream, whipped to a soft peak
pinch of sea salt
1 tbsp. smoked paprika ( for sprinkling on top)

What we need to do:

  1. In a medium sized bowl using a hand held mixer, mix together gouda, cream cheese, horseradish, and garlic.  Mix until well incorporated.
  2. Once the mix is combined,  stir in sea salt.
  3. Fold in whipped cream until just combined. Refrigerate for at least an hour before serving.
  4. Serve with smoked paprika sprinkled on top.  The smokiness of the paprika, highlights the creaminess of this Gouda spread.



This spread on gluten free bread or corn bread triangles, goes well with red lentil  and / or, roasted red pepper tomato soup.

Eggless Dill and Chives Potato Salad

Eggless Dill and Chives Potato SaladBefore my son was cleared of his potato sensitivity, our household was deprived of anything that had potatoes in it.  That meant, no potato au gratin, no baked potato, no mashed potatoes and no potato salad.

Let’s just say that it was a bit of a challenge for my husband who basically grew up on a meat and potato diet.  It seemed to me that there would be no respectable barbeque affair as far as he was concerned, without a side of potato salad.  It did not matter how you prepared it, as long as it was in the menu.

In fact, on our wedding day my hubby and I had smoked brisket at our reception.  And since I was new to a Texas style potato salad,  dear husband made it by himself while I just watched and observed.  I have long since developed a version of potato salad that rivals my in-laws’ best, but that will be reserved for the day that we are no longer an egg-free household. 😉

These days our potato salad is fresh tasting, tangy and robust in flavor even without the eggs or mayonnaise.  I would venture to say that it is rather good and could easily be mistaken for the mayo or miracle whip based ones that many are used to eating at gatherings.

So, why don’t you step right into our world and enjoy this :

Eggless Dill and Chives Potato Salad

What we need to have:

3 lbs. red potatoes, peeled and cut into bite sized pieces
1  1/2 cup Vegennaise (Gluten free / Egg Free)
1/2 cup white onion, minced or diced very fine
1/2 cup red bell pepper, diced very fine
1/2 cup yellow bell pepper, diced very fine
2 Tbsp. dill pickles, minced (or, same amount dill pickle relish – gluten free)
2 Tbsp. fresh dill, snipped  (or, chopped very fine)
2 Tbsp. fresh chives, snipped (or, chopped very fine)
2-3 Tbsp. Dijon mustard (gluten free)
2 tsp. garlic, minced
1 tsp.  yellow mustard (gluten free)
1/4 tsp. ground cayenne pepper
2 tsp. sea salt  (for seasoning the cooking water for the potatoes)
ground black pepper to taste ( I  tend to use freshly ground pepper)

What we need to do:

  1. In a 6-8 qt. stock pot, pour cold/tap water and bring it to a rolling boil over medium high heat.
  2. Into this boiling water, add about 2 tsp. sea salt before carefully dropping in your prepared potatoes.  Cook potatoes for 15-20 minutes.  Should be fork tender but not mushy.  Drain potatoes in a colander and set aside to cool.
  3. In a medium sized bowl, mix together – vegennaise, onion, bell peppers, pickles, dijon and yellow mustard, chives, dill, garlic and cayenne pepper.   This is your dressing. Set aside.
  4. Place cooled potatoes in a fridge safe bowl or container.
  5. Pour prepared dressing over potatoes and gently but thoroughly mix together.
  6. Cover and set in the fridge for at least two hours before serving.  The flavors will need this time to meld together to make your salad decidedly full of  flavor and yummy.

Enjoy your eggless dill and chives potato salad with your favorite barbequed ribs, brisket or smoked sausages!