Welcome to 2023 and our new Logo!
Here we Go!
I love cooking for friends and family. I love putting together ingredients. Shopping at Matt’s in Belmar or the farmer markets in Asbury-Park_NJ and throughout our small towns with farms!
I’m excited to share my vision of food and table tops and the perfect supper. My friends will say to me that I’m happiest being the host and cook and I agree.
As you’ve read, I also personally have been on a health journey including eliminating gluten from my diet. I will cook Gluten for anyone and I do miss it, but I am working hard to create the Gluten Full delights that are Gluten Free. And these dishes I am excited to share.
I’m also Fod-map in my life! So these dishes are created without some ingredients you will never miss and your stomach will love you!
I hope you enjoy this Porch Supper!
Salads!
Many times I fear ordering a salad. Limp greens, bottled dressings and hard cardboard tomatoes.
A Salad is the world, the season in one bite of flavors, crunch, textures. When I plan a dinner, the salad helps to build the experience, teasing the senses.
I’m a huge Blue Cheese and Wedge Fan. But I also love taking the August summer Greens and creating a Chopped salad with the Blue.
Pasta!
I don’t care what time of year it is, every day is a day where Pasta is welcome. For me, when I learned that I could not digest high Fod-map ingredients, this included Gluten. No Pasta?
Thank goodness it is 2023 and gluten free pastas are everywhere. But to find a GF pasta that doesn’t break, doesn’t have a mealy texture or tastes like only corn is hard. I’ll be sharing my recommendations soon.
For this dinner, I created two beautiful family style dishes that were served together along with roasted NJ corn, shredded cabbage and potato salad.
The Pasta: GF Fettuccine in a Sunday Gravy- one of my favorite sauces simmered sans onions. The guests here weren’t told the Fettuccine was GF and were impressed. I feel even if you don’t have a gluten problem, glutens are fattening and the typical American diet is dominated with this ingredient. Just cutting out 20% of your weekly intake will lead to weight loss.
Fried Chicken
Me and my Fried Chicken. Another food I thought lost by eliminating Gluten. I loved Fried Chicken especially the very simple pan fry of my grandmother with only a dust of flower.
But Buttermilk Fried is my true love and I’m constantly working on this recipe. Your fry heat time is different when you use a rice or corn flour. But more importantly to me, is how the coating and chicken intertwine.
It’s 2023 and Alta’s Kitchen is cooking and writing and sharing the journey of life, the food that blesses it and the beauty of sharing life’s bounty with friends and family.