Jilly and Jessie Lagasse were diagnosed with celiac disease, one in 2001 and the other in 2004, so now they must adhere to a strict gluten-free diet. No problem for the Lagasse Girls because they have created a gluten-free cookbook called The Gluten-Free Table that is full of family favorites and Southern classics that are sure to please the most discerning palate.
I was very excited to get my hands on this cook book and couldn't wait to try my hand at their favorite childhood recipes. I must admit I was intimidated by the recipes at first because most of them call for making roux as part of the cooking process. I had never made roux before, so I was nervous I wouldn't get it right and the recipe would fail.
I decided to make the Chicken Pot Pie with Lyonnaise Potato Crust. I mean, if I am going to dive into the cook book, then I am going to go for it. The recipe has step-by-step instructions that were easy to follow. The tricky part came when it was time to stir in the flour blend to make a blond roux. I discovered that I had not put in enough chopped yellow onion and because of this error, I did not have enough liquid in my pan. This meant that the roux thickened incredibly fast and I had to thin it out with a little chicken stock.
The chicken pot pie filing was thick and creamy with layers of flavor that made it a very hearty dish. I enjoyed the potato crust, but make sure you cut them thin, or they won't cook through. The recipe called for half-and-half, but I used So Delicious' coconut creamer and it worked beautifully. I will say that when I make it next time I will definitely add more vegetables. I liked the potato crust, but I might make a gluten-free Bisquick crust next time and line the bottom of the pan with the potatoes, so it feels more like a 'pot pie'.
Since I have mastered making roux, I am game to try a number of the mouth-watering recipes in this cook book, which offers a breakdown of appetizers, salads, soups, sides, entrees, and desserts. Granted there are a number of steps to each recipe, but they are easy to follow and produce drool-worthy results that anyone would enjoy. Readers even get an insight into the gluten-free journey of Jilly and Jessie Lagasse and of course there is a great foreword written by proud papa Emeril.
This cook book would make a great gift, or serve as a pleasant addition to your cook book library. Pick up a copy on Amazon.com, or at your favorite local book store.