Kowalski's offers gluten-free meal ideas

4:54 PM, Nov 30, 2012   |    comments
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GOLDEN VALLEY, Minn. - Rachael Perron, Culinary Director Kowalski's Companies, serves up a delicious gluten-free holiday meal for all to enjoy.

Herb Vinaigrette
Beef Tenderloin with Polish Aioli
Roasted Fingerlings and Baby Carrots
Steamed Green Beans
Spiced Poached Pears


3 tbsp. white balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. minced shallots
¾ tsp. kosher salt
¼ tsp. Kowalski's Coarse Ground Black Pepper
½ cup Kowalski's Extra Virgin Olive Oil
2 tsp. snipped fresh Italian flat leaf parsley
2 tsp. snipped fresh chives
2 tsp. snipped fresh dill

In medium mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Drizzle in oil, very slowly, whisking constantly to form an emulsion. Whisk in remaining ingredients; adjust seasoning to taste. Amount: About 1 cup.


Rub 2-4 lb. whole tenderloin with olive oil and season generously with kosher salt and coarse ground black pepper. Tie "tail" under for uniform thickness and even cooking. Roast in a preheated 425° oven or grill directly over high heat, lid down, 35-40 min. for rare (130° internal temperature) or 40-50 min. for medium (150° internal temperature). (If grilling, turn meat when grill marks form and meat releases easily from grates, until dark on all sides. Adjust heat down to medium-high if needed to prevent excess browning in last 20 min. or so.) Remove from heat; cover with foil and let stand 10-15 min. before slicing. Serve with Polish Aioli. Allow 4 -6 oz. per person.

POLISH AIOLI: In small bowl, combine ½ cup mayonnaise, ½ cup Kowalski's Polish Mustard and 1 tsp. minced garlic; season with kosher salt and coarse ground black pepper to taste. Refrigerate, covered, until ready to use. Makes 1 cup.


1 (1.5 lb.) bag Organic Russian banana fingerling potatoes, scrubbed, quartered
1 (1.5 lb.) bag Organic French fingerling potatoes, scrubbed, quartered
1 (16 oz.) bag organic baby-cut carrots, halved lengthwise
1 (8 oz.) bag cipolline onions, blanched, peeled, quartered*
¼ cup butter, melted
¼ cup olive oil
1 tbsp. minced organic garlic
1 ½ tsp. salt
1 tsp. coarse ground Kowalski's Peppercorn Rainbow Blend
1 tsp. snipped fresh organic rosemary
1 tsp. snipped fresh organic thyme

In large roasting pan or bottom of broiler pan, combine first 9 ingredients, tossing to coat. Roast in a preheated 425 degree oven, stirring every 10 min. until vegetables are fork tender and slightly browned (about 30 min.). Sprinkle with rosemary and thyme, tossing to coat. Serves 8.


4 cups water
- juice of 2 lemons, about ½ cup
½ cup fresh squeezed no pulp orange juice
2 cups brown sugar
2 cinnamon sticks
5 whole cloves
5 whole peppercorns
3 whole allspice
- pinch salt
6 pears, peeled, cored and halved lengthwise

In a large saucepan over medium-high heat, combine water, juices, sugar, spices and salt; bring to a boil, stirring to dissolve sugar. Reduce to a low simmer; add pears. Cook, turning fruit occasionally, until easily pierced with the tip of a paring knife but not falling apart (15-20 min.). Transfer pears to a large bowl; set aside. Raise heat to high; boil until liquid is reduced to (about 1 ½ cups) a syrup (about 15 min.). Strain liquid to remove spices. Cool pears and syrup 15 min. at room temperature; pour syrup over pears. Refrigerate to chill completely. Serves 6.

Good to Know:
• Replace up to 3 cups of water with a fruity red wine (such as a Zinfandel) or a sweet dessert wine (such as Moscato).
• Try adding a bay leaf, split vanilla bean or whole nutmeg with or in place of other spices.
• Pears may also be poached whole (core removed). Increase cooking time slightly upward.
• Bartlett or Bosc pears are generally better for cooking than Anjou.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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