Quick-Fix Gluten Free

by Robert Landolphi

Price: $16.99
ISBN-13: 9781449402938
ISBN-10: 1449402933
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 184 pages

Gluten Free Every Day Cookbook

More than 100 Easy and Delicious Recipes from the Gluten-Free Chef

by Robert Landolphi

Price: $16.99
ISBN-13: 978-0-7407-7813-1
ISBN-10: 0-7407-7813-7
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 184 pages

“”Quick-Fix Gluten Free” is a great introduction to what is OK for those with an allergy or intolerance to consume - and it makes it easy to keep those with and without gluten problems happy. … Even for those without gluten problems, the recipes in this book sound delicious. The top-of-the-morning muffins (page 9) are a breakfast-y homage to carrot cake, the fried green tomato salad with garlicky herb cheese and white beans (page 50) is a dish that would make any salad lover happy; and grilled chicken and beer kebabs (page 66) will make you want to fire up the grill stat!” ––The News Tribune http://bit.ly/njRLgZ

““Gluten-free professional chef Robert M. Landolphi proves that a gluten-free lifestyle doesn’t have to be bland and boring, labor-intensive, or time consuming inside Quick-Fix Gluten Free. In preparation for his follow-up to Gluten Free Every Day Cookbook, Landolphi queried fans about their biggest gluten-free challenges and created Quick-Fix Gluten Free in response to the dishes.” The book is divided into nine sections delving into: appetizers, breakfast, hearty internationally inspired dishes, fan favorite comfort foods, and decadent sweets and treats. Quick-Fix Gluten Free offers 100 fast and easily prepared recipes with recipes like: Cinnamon Dusted French Toast, Kickin’ Paella, Gnocchi with Roasted Garlic Butter and Parmesan Cheese, and Aunt Lil’s Rich and Creamy Cheesecake.” ––Babble http://bit.ly/rjpd2X

“For someone with celiac disease or gluten intolerance, eating well can be a struggle. And even today, with many gluten-free products on the grocery store shelves, a crusty baguette might seem only a far-off dream. Luckily, Chef Robert Landolphi has answers to those problems in a new cookbook entitled Quick-Fix Gluten Free. In his second volume on gluten-free cooking, Landolphi not only shortens the time it takes to prepare a satisfying variety of gluten-free foods; but offers recipes for hard-to-find homemade favorites such as crepes, corn dogs, pizza crust, Thanksgiving stuffing and, yes, a rosemary-garlic baguette. … Quick Fix Gluten-Free is, in fact, more than a collection of recipes and Landolphi’s personal anecdotes about what inspired them. It is also a manual of principles, techniques and equipment that greatly expand the home cook’s ability to create original gluten-free dishes of his or her own.” ––Tolland Patch http://bit.ly/pusXuD

makes 4 to 6 servings

With quinoa’s increasing popularity and notoriety for its health benefits, people are experimenting with different ways to serve it. Quinoa is a gluten-free grain packed with 8 grams of protein, 5 grams of fiber, and only 220 calories per cup. Making a cold quinoa salad is a unique and fun way to start off a meal. This one also combines broccoli, cranberries or dried cherries, red onion, and walnuts for a unique flavor and texture experience.

1 cup quinoa
2 cups water
1 1/2 cups chopped broccoli florets
1 cup dried cherries or cranberries
1/4 cup finely chopped red onion
1/4 cup chopped walnuts
1/4 cup white balsamic vinegar
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium saucepan, bring the quinoa and water to a boil over high heat.

Lower the heat to simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes.

Scoop the cooked quinoa onto a large plate and allow to cool completely.

In a medium bowl, mix together the broccoli, dried cherries, red onion, walnuts, and cooked quinoa.

In small a bowl, whisk together the vinegar, olive oil, garlic, salt, and pepper.

Add to the quinoa mixture and toss until completely blended. Refrigerate overnight to allow the flavors to meld.

makes 4 to 6 servings

Finding good potato gnocchi has been a real challenge since we went gluten-free. Creating pasta from scratch, which makes it more authentic, turns out to be the best option. Serve this with the savory garlic butter or your own favorite sauce.

2 pounds russet potatoes (about 4)
1/2 cup potato starch, plus more for dusting
1/2 cup white rice flour
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 teaspoon baking powder
1/4 cup finely grated Parmesan cheese, plus more for sprinkling
1 egg plus 1 egg white, beaten
Pinch of ground nutmeg (optional)
Roasted Garlic Butter (recipe follows)
1 tablespoon finely chopped fresh basil

Preheat the oven to 400°F.

Pierce the potatoes with a fork and bake for 1 hour.

In a small bowl, sift together the potato starch and white rice flour.

Peel the potatoes while they are still warm and pass through a potato ricer or shred them on a box grater into a large bowl. When the potatoes are cool, add the salt, white pepper, baking powder, 1/4 cup of the Parmesan cheese, and beaten egg and egg white. Using your hands, mix the potatoes until moist. Add 1/2 cup of the flour mixture at a time while forming or kneading into a dough ball. Place the dough on a floured cutting board and cut into 6 pieces. Roll each piece into a rope about 1/2 inch in diameter and then cut into 1-inch pieces. Roll each piece down a gnocchi board or use the tines of a fork and press lightly on the dough to create ridges. Scatter the gnocchi on a lightly floured baking sheet and continue until all are made.

Bring a large pot of salted water to a boil and place the gnocchi in the pot without overcrowding. Gnocchi are done about 90 seconds after they float to the surface. Remove the gnocchi with a skimmer or slotted spoon, toss them in a skillet over medium-high heat with the garlic butter, and cook for 3 to 4 minutes. Sprinkle with Parmesan cheese and fresh basil just before serving.

Chef’s Note: If you are not cooking the gnocchi immediately, place them on a lightly floured sheet pan, wrap with plastic wrap, and place in refrigerator. Use them within one day.
To freeze the gnocchi, place them on a lightly floured sheet pan, wrap in plastic wrap, and place in the freezer until hardened. Transfer the gnocchi to tightly sealed individual freezer bags for storage. They will keep for up to 1 month.

Roasted Garlic Butter

3 cloves garlic, peeled
1 teaspoon olive oil
8 tablespoons (1 stick) butter
Salt and freshly ground black pepper

Preheat the oven to 300°F.

Place the garlic on a double layer of aluminum foil and drizzle with the olive oil. Fold the foil over the garlic into a sealed package and roast for 30 to 35 minutes.

Place the roasted garlic on a cutting board and, using the flat side of a knife, press the garlic until a paste forms.

In a sauté pan over medium heat, melt the butter and whisk in the garlic. Bring to a simmer, and season to taste with salt and pepper.

Rob shows readers that once-taboo foods like crusty breads, creamy pastas, and indulgent cakes are no longer off limits. Divided into nine sections including appetizers, breakfast, international dishes, comfort foods, and even desserts, Quick-Fix Gluten Free provides more than 100 fast and easy recipes. Learn to make crave-worthy dishes including:

• Cinnamon Raisin French Toast
• Kickin’ Paella
• Parmesan Potato Gnocchi with Roasted Garlic Butter
• Aunt Lil’s Rich and Creamy Cheesecake

These contemporary dishes are simple enough for every day and delicious enough for everyone, even those who don’t follow a gluten-free diet.

Through his recipes, Rob combats fans’ biggest gluten-free challenges. In the United States, 2 million people are allergic to gluten and many others simply choose to live gluten-free to reap health benefits including weight loss and improved energy or mood. With Quick-Fix Gluten Free they can also enjoy flavorful food prepared in a jiffy.

Gluten Free Every Day: wtnh.com

“Going cold turkey on pasta, bread, cereal, pastries or cake isn’t easy. That’s why Landolphi decided to write the “Gluten Free Every Day Cookbook”. The Johnson and Wales graduate developed a host of dishes that his wife could eat without missing the staples of her former diet, and he wanted to share them with others. The recipes include a Pecorino Pizza Crust, Corn Bread, Flaky Buttermilk Biscuits and Zucchini-Spice Bread.” ––Savor San Antonio http://bit.ly/aePnk2

“In a true labor of love, chef Robert Landolphi has created the Gluten Free Every Day Cookbook, overflowing with more than a hundred diverse recipes. When the culinary graduate of Johnson & Whales University found out that his wife was diagnosed with celiac disease, he dedicated his life to creating gluten-free dishes that she could enjoy. With meals that highlight all food categories, from appetizers to desserts, he has opened the door to a new type of cooking that can bring joy and satisfaction to anyone’s kitchen and palate.” ––Gayot.com http://bit.ly/cViEU9

“I LOVE this cookbook! With over 100 EASY recipes, it’s becoming my ‘go to’ cookbook. … For a newbie Gluten Free cook like myself, I soaked in all the wonderful information that Landolphi had to share. … Then you move on to the recipes. And what I truly enjoyed about this book was that I could find BASIC recipes. Like biscuits for Sunday dinner and delicious cookie and cake recipes to satisfy my sweet tooth. … All in all, the Gluten Free Everyday Cookbook is a must for any new or even seasoned Gluten Free chef.” ––The Not So Perfect Housewife http://imthenotsoperfecthousewife.blogspot.com

““The recipes have been tried, tested, and tweaked by my best critics, including those with and without gluten intolerance.  This has been a personal goal: that any person tasting these dishes would not even notice that they are gluten free.” -Robert Landolphi” ––The Leader Online http://www.the-leader.com

“The first book I looked at was “Gluten Free Every Day” by Robert M. Landolphi.  This book was just what I was looking for in terms of a basic introduction on eating Gluten Free.” ––Project Foodie http://www.projectfoodie.com

“Robert Landolphi has created a cookbook to savor.” ––Gluten Intolerance Group Magazine

“Gluten free doesn’t have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook. Landolphi is the up and coming gluten-free cookbook author. His dishes aren’t just delicious, they’re also quick and easy, and take living without wheat from endurable to enjoyable.” ––Imaginary Kitchen http://www.imaginary-kitchen.com/2009/12/13/gluten-free-every-day-cookbook-more-than-100-easy-and-delicious-recipes-from-the-gluten-free-chef/

“Some gluten-free cookbook recipes require the skills of a master chef or patisserie - but not the Gluten Free Every Day Cookbook. The simplicity in shopping for the ingredients and the ease in preparing these recipes, enthusiastically demonstrates that cooking gluten-free can not only be effortless, but also exciting and tasty. The no-fuss recipes are fantastic for families with schedules full of weekday activities, college students or busy career-driven folks. To keep things simple, many of the recipes are made with 10 or less ingredients, and use ingredients that are found in mainstream supermarkets, which eliminates that extra trip to a specialty food store. Many even use commercially bought gluten-free cookies, crackers, and broths for quick and easy pie crusts, breading and stocks for soup, chowders and gravies.” ––Relish Magazine http://www.relishmag.com/article/35697.html

“If you have a need for a gluten free cookbook because of health issues you will want to grab this book immediately. … Robert Landolphi really knows how to create delicious gluten free recipes.He is a trained chef whose wife found out several years ago that she has celiac disease. … Not only has Robert developed over 100 wonderful gluten free recipes, he also includes a section in this book that shows you how to cook gluten free, so you get a sense of how to convert your own favorite recipes into gluten free.” ––Gluten Free Cookbook http://www.cookingnook.com/gluten-free-cookbook.html

“With a life-long love of cooking, a culinary arts degree from Johnson & Wales University and the desire to create good gluten -free meals and desserts to keep my wife healthy, I dove into experimenting. Using various combinations of chestnut, sorghum, tapioca, corn and rice flours, as well as many of the gluten-free products on the market today, I began to develop a repertoire of dishes that Angela could eat. The Gluten Free Every Day Cookbook is truly a labor of love: my love for culinary arts; my love for my wife and desire for her to stay healthy, strong and happy; and a deep and resounding love for our children. Perhaps our boys are the real inspiration, for without the existence of a gluten-free diet for their mother, they may never have been conceived.” ––Interview with Robert Landolphi on Gluten Free Easy http://glutenfreeeasy.com/chef/landolphi.asp

“Some of the recipes are simple. Some of the recipes take time, and have more than a few ingredients. But good things take time. And this book was easy to understand and the directions were easy to follow. The recipes were DELICIOUS! Really good. Like you can count on them when company’s coming over. Anyway, I haven’t felt this good about very many GF cookbooks! This one’s a keeper. ” ––Celiac Underground http://celiacunderground.blogspot.com/2009/09/gluten-free-every-day-cookbook-by.html

“I tried many of the 100 or so recipes in this book- everything from appetizers to desserts.  Almost every recipe turned out incredible, and my gluten eating friends and family raved about how flavorful they were.” ––Gluten Free Food Reviews http://glutenfreefoodreviews.com/gluten-free-every-day-cookbook

“From my experience, you really can’t go wrong with any of the recipes!  They are all easy and yummy!” ––Gluten Free Experience http://glutenfreeexpedition.typepad.com/gluten_free_expedition/2009/08/gf-cookbook-review-gluten-free-every-day-.html

“(Robert Landolphi’s)  first chapter is on Gluten Free Basics, he explains the flours and starches in a very basic way, I’ve been gluten free for 4 years and I learned a few things. I feel like I have a greater understanding of which flours I can interchange with other flours. He gives good directions to a beginning cook too, (or a good refresher). He explains how to zest fruit, caramelize  onions, toast nuts…. lot’s of good information.” ––Gluten Free Greenie http://glutenfreegreenie.blogspot.com/2009/07/gluten-free-every-day-cookbook-review.html

“Rob (Landolphi) trained at Johnson and Wales, so I knew the recipes would be great, but I was worried about them being difficult. But they couldn’t be easier!! This cookbook really is for every day. The recipes are simple! Umm…Vanilla Cookie Piecrust with only 4 ingredients!!?! Yes!” ––Gluten Hates Me http://www.glutenhatesme.com/2009/07/easyand-gluten-free-plus-giveaway.html

“The cookbook is really great for the new gluten-free cook, but it is also good to have in a veteran’s repertoire. So if you’re searching for a cookbook to help mix things up – this is the one for you.” ––The Savvy Celiac http://thesavvyceliac.com/2009/07/23/review-new-cookbook-offers-quick-gluten-free-education-and-recipes/

“I like the easy, family friendly recipes in the Gluten Free Every Day Cookbook . I wish I had a copy of it when I was newly gluten free, as it has great tips and advice on gluten free cooking that would have cleared up much of the confusion I felt back then. I appreciate this cookbook at this point on my gluten free journey simply because the recipes are so appealing.” ––Gluten Free Taste of Home http://glutenfreetasteofhome.blogspot.com/2009/07/tri-spiced-onion-rings-with-horseradish.html

“With more and more people asking for gluten-free items, a cache of flavorful recipes that cut out wheat can be a valuable resource to have on hand. Author Robert M. Landolphi, a Johnson and Wales University-educated chef and culinary instructor, developed Gluten Free Every Day Cookbook as a “labor of love” for his wife, Angela, who suffered severely for years with undiagnosed Celiac disease.” ––Food Management http://food-management.com/entrees/poultry/articles/gluten-free-every-0609/index.html

“One of my favorite features of this cookbook is that at the beginning of each chapter the first couple of pages are tips and tricks for ingredients and methods involved in making the recipes in that chapter. I love that I don’t have to look far for a little help if I’m not quite sure how to do something involved in a recipe such as which thickening agent to use or a pie crust tutorial.” ––Living Without Wheat http://livingwithoutwheat.blogspot.com/2009/07/gluten-free-everyday-cookbook-review.html

“What impressed me most about the cookbook is its first chapter – Gluten Free Basics.  This chapter lists every conceivable gluten-free flour, starch, nut-flour, binding agent, etc.  It explains which ones are best for which applications and how to combine them.  It also explains how to store, and how long to store, each one.   ” ––Gluten Free Sox Fan http://glutenfreesoxfan.wordpress.com/2009/07/08/gluten-free-every-day-cookbook/

“Gluten Free Every Day Cookbook by Robert M. Landolphi is an inexpensive, easy to use book.  Along with more than 100 easy and delicious recipes, it includes chapters on gluten-free basics and and a chef’s perspective on eating out. You will also find useful information at the beginning of several of the chapters.” ––Gluten-Free Homemaker http://www.glutenfreehomemaker.com/2009/07/cookbook-review-giveaway.html

“I will tell that the section on gluten free pie crusts is worth the price, even if you didn’t use another recipe in the book. I made a “Blaspberry” pie, which is a combination of blueberries and raspberries. The pie crust turned out to be the flakiest, crispiest, most delicious gluten free crust I’ve ever made.” ––Fire and Salt http://fireandsalt.blogspot.com/2009/06/gluten-free-cookbook-review-part-2.html

“Two things that really strike me about this book at first glance are: one, I have most of the ingredients used in the book in my pantry already and two, the recipes appear straight forward and as the title suggests, easy enough to prepare everyday.” ––Fire and Salt http://fireandsalt.blogspot.com/2009/05/gluten-free-cookbook-review-part-1.html

“Not having a lot of practice cooking gluten-free, the most valuable section in the book for me became Landolphi’s chapter on ” Gluten-Free Basics”, which contains comprehensive information on the numerous flours, starches, nut meals and seeds that are used in gluten-free cooking. This section includes information on the taste, appearance, nutritional value and even storage guidelines of these ingredients and is very valuable to the less-experienced GF cook.” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/05/cookbook-review-gluten-free-everyday.html

“I think this carrot cake recipe from Robert M. Landophi’s Gluten Free Every Day Cookbook will make all cake lovers happy, regardless of dietary restrictions.The formula is easy and reliable, and the result is a dense, moist texture and spicy, intense carrot flavor. The tangy vanilla-rich cream cheese frosting is, well, frosting on the cake. Even better, the presence of brown rice flour and carrots add extra fiber and nutrients to the dessert.” ––Rochester Democrat and Chronicle http://www.democratandchronicle.com/article/20090526/LIVING/905260309/1032/ Three+flours+replace+wheat+to+make+a+ carrot+cake+gluten-free

“In addition to providing recipes from appetizers to desserts, Landolphi gives a rundown of alternate flours and other ingredients you’ll need. He explains what each can be substituted for and why they’ll work; he wants you to understand his recipes.” ––Houston Chronicle, by Diane Cowen http://www.chron.com/disp/story.mpl/health/6431782.html

“Landolphi put his training as a professional chef toward developing gluten-free recipes after his wife was diagnosed with celiac disease. “Gluten Free” is his ode to Angela. Accompanying the 100 recipes are ingredient glossaries, cooking tips and techniques and advice for eating away from home.” ––The Modesto Bee http://www.modbee.com/life/taste/story/710020.html

“In “Gluten Free Every Day Cookbook,” Robert Landolphi includes more than 100 quick, easy recipes for soups, entrees, side dishes, desserts and even breads. What makes the cookbook most user-friendly, however, is its rundown of alternative flours and starches, and basic directions for how to combine them effectively in various recipes.” ––Honolulu Star Bulletin http://www.starbulletin.com/features/20090520_Gluten-free_philosophy.html

““The recipes in my Gluten Free Every Day Cookbook are the kinds of dishes that people who have celiac disease and are on a gluten-free diet thought they’d never be able to eat again,” says Landolphi, a certified culinary arts instructor, chef, and culinary operations manager at UConn. “You don’t have to give up the foods you love.”” ––University of Connecticut Advance http://www.advance.uconn.edu/2009/090521/09052108.htm

Watch video:

http://www.wfsb.com/video/19623705/index.html

New Haven (WTNH) - Chef Robert Landolphi shares a recipe from his new book, Gluten Free Every Day Cookbook.

Flavor does not have to be compromised in gluten-free recipes, and chef Robert Landolphi shows how in Gluten Free Every Day Cookbook (Andrews McMeel Publishing, LLC, $16.99, April 2009). Rob’s recipes may be gluten free, but they are so good that no one will miss the wheat.

With celiac disease on the rise and an increase in carb-free and wheat-free diets, gluten-free recipes are becoming a necessity in the kitchen. Rob has mixed, tasted, and tested ways to eliminate the gluten without reducing the taste. Hearty New England Clam Chowder, Country-Style Chicken Potpie, Tri-Spiced Onion Rings, and Spiced Pumpkin Roll can still be enjoyed on the gluten-free diet.

Gluten Free Every Day Cookbook gives a tutorial of the basics of gluten-free cooking.  From the different kinds of flours and nuts to essential equipment and techniques, all is explained in an easy-to-understand way. Gluten-Free Living magazine considers Rob’s dusting and encrusting technique to be one of the best tips for gluten-free cooking. He helps cooks meet the challenge of enhancing entrées without wheat flour or bread crumbs, instead using ingredients such as coffee and coconut to create scrumptious dishes like Toasted Coconut Shrimp and Coffee Encrusted Beef Tenderloin.

The gluten may be gone, but with Gluten Free Every Day Cookbook you’ll be able to whip up a delicious meal every time.

“Ingenious and inspiring! With Chef Robert Landolphi as your discerning guide, immerse yourself in a culinary journey that reveals the scrumptious versatility and abundance of gluten-free cooking and baking. Packed with ingredient introductions, expert culinary advice, insights, and tips, this book will open doors aplenty to invigorate your gluten-free lifestyle with its creative and flavorful recipes.” —Suzanne Bowland, founder/executive producer of GF Culinary Productions, Inc.

In 1998, Chef Robert Landolphi’s wife, Angela, became increasingly ill. After a battery of tests and consultations with specialists, and with the quality of her life on the line, she was finally and correctly diagnosed with celiac disease. And so, with a lifelong love of cooking, a culinary arts degree from the prestigious Johnson and Wales University, and the desire to keep his wife healthy and happy, Robert started experimenting and developing unique and flavorful gluten-free dishes.

The Gluten-Free Chef was born.

Makes 16 Bars

An original blend of sweet, tart, and nutty: a tangy taste of heaven wrapped up in one bar.

1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup chestnut flour
1/4 cup potato starch
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons cold butter, cut into  small pieces
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon baking powder
Pinch of salt
Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Line an 8-inch square pan with aluminum foil and butter the foil.

In a food processor, combine the brown rice flour, tapioca flour, chestnut flour, potato starch, 1/4 cup sugar, and the salt. Whirl to blend. Add the butter and process until a fine meal forms. Press evenly into the bottom and sides of the prepared pan to form a crust. Bake for 15 minutes, or until slightly golden.

Meanwhile, prepare the filling: In a food processor, combine the 3/4 cup sugar, the eggs, lemon zest and juice, baking powder, and salt. Process to blend. Pour into the hot crust and bake for 20 minutes, or until set. Remove from the oven and let cool completely on a wire rack. Cut into 16 squares, remove from the pan, and dust with confectioners’ sugar to serve.

Serves 6

Any fan of beer-battered onion rings will love this recipe. I always use a hearty gluten-free beer from Bard’s Tale Beer called Dragon’s Gold.

Horseradish Dipping  Sauce
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon McCormick seasoned salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons prepared horseradish
1/4 teaspoon paprika

Batter
1 cup white rice flour
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 large egg yolks
3/4 cup gluten-free beer
Canola oil, for deep-frying
2 large white onions, cut into 1/2-inch-thick rings and separated

For the horseradish sauce: In a small bowl, whisk all the ingredients together and set aside.

For the batter: In a medium bowl, whisk together the white rice flour, chili powder, cumin, cayenne pepper, and salt. Gradually whisk in the egg yolks and beer until a smooth, thick batter forms.

In a large, heavy sauté pan or Dutch oven, heat 3 inches of canola oil until it registers 360°F on a deep-frying thermometer. Dip a few onion rings at a time into the batter and then add to the hot oil, cooking until golden brown, 1 to 2 minutes. Using tongs, transfer the
cooked onion rings to paper towels to drain. Repeat with the remaining onion rings until all are cooked.

Place the onion rings on a platter and serve with a bowl of the dipping sauce.