So I got to do something pretty cool last weekend. Udi’s, the people who make gluten-free breads, pastries, sweet treats, and other replacements for those of us intolerants, invited me to a cooking class here in Los Angeles. I don’t know why they might have thought I needed some boning up on my cooking, but I was STOKED. I learned some super cool knife skills and an easy way to chop an onion. I feel much more badass in the kitchen now.
Yes, that sign above is everything we made in an afternoon at Cook LA and all of that magnificence is gluten-free, you guys. Also, it was made by pros. Or rather Cook LA pros Chef Liz Alexanian and Chef Adam Brooks, me, some Udi’s employees, a couple other awesome bloggers, and Jackie, an Udi’s recipe winner who actually did have mad skillz, as she WON A CONTEST. I worked with the lovely Suzanne of Udi’s to churn out these Toasted Pistachio-Cheese Arancini Balls.
Photo by Susan Goldman
Oh to the em gee, everybody, these were amazing. Even though I did totally mess up by forgetting to double the recipe because I was way too busy chatting with all of the other lovely people. I got way too excited as I usually cook, alone, in my kitchen, talking to my dog. So I got distracted and jacked up the risotto a bit. Here I am saying, “I am such a dumbass!”
Yet, those balls turned out quite well, if I do say so my own bad self. I’m totally stoked I now have a gluten-free recipe for those things, because it makes me so sad when I’m in an Italian restaurant and I can’t order the rice balls. You’re feeling for me right now, aren’t you? The plight of the ball-less GF’er. Michael Moore should make a documentary about the injustice of it all.
While we baked these balls in the oven on 350 until they were toasty brown (and then eliminated the step where you roll the rice balls in flour), this recipe calls for frying. If you’re concerned about making these healthier, simply bake ’em up. Otherwise deep fry those bad boys. Udi’s will have all of these delish recipes up on their site any second now, but in the meantime here’s how you can do what I did!