Shawn and I had friends over for a gluten-free dinner last night and I'm only a little ashamed to admit that I took the easy way out for dessert. I bought a beautiful pineapple and planned to cook it up with a little butter and brown sugar and serve it over vanilla ice cream. We were all so full after dinner, though, that the pineapple was forgotten and remains sitting on my kitchen counter, taunting Stella (fresh pineapple is one of her favourite treats.)
I was unsure how to approach gluten-free cooking. Shawn and I are lucky in that our food allergies don't severely limit our diets. I don't cook shellfish or use raw carrots in salads or cook with peas (because Shawn is a BABY who won't even TRY a green pea because they "make him gag.") Other than that, we eat what we want. I was surprised to realize how heavily I rely on flour in my cooking so I decided to keep things very simple. We had roasted chicken with lemon and rosemary, baked potatoes with all the fixin's, baked butternut squash, roasted brussel sprouts, and mushrooms sautéed in wine. It was a lovely dinner.
I don't enjoy the fussiness of entertaining. I don't do place cards or candlesticks or centrepieces. I think sometimes I get too caught up in the idea of planning the perfect dinner that I forget the aspects of entertaining that I truly enjoy. Give me good friends and simple food and I'm a happy lady.