But Breads from Anna Gluten is a gluten-free line that spares no effort to create delicious bread mixes to bake at home. We couldn’t believe that they were gluten free. (Nor could we believe that there were black beans in the brownies!)

Individual packages or gift sets.

The mixes are:

 
The breads have the same excellent taste and texture that one expects from a good piece of bread. The recipes can easily be made egg free.

The products are produced in the company’s dedicated, controlled, allergen free facility.

Choices include:

 
The products range from $5.99 to $7.99 at BreadsFromAnna.com.

There are also gift sets from $23.99 to $27.99, including:

 
If you’re thinking of reducing your own gluten intake in the new year, get some for yourself. You won’t be disappointed!

The better-for-you gift. Photo courtesy Zabar’s.

We like to send premium dried fruit gifts to people and families who focus on healthy living.

We like food gifts in the first place. Unless we know that someone really wants something specific, no one we know needs more stuff to fit into already jammed households.

If it’s an office gift, well, no office needs more cake, candy and cookies lying around during the holidays.

This 1-pound, 8-ounce tray is $24.98 at Zabars.com.

The fruits were picked at the peak of perfection, carefully dehydrated, then packed in a reusable wooden crate. The lucky recipient(s) will munch on dried Angelino plums, apples, apricots, kiwi, pears, prunes, yellow peaches and white peaches.

There’s a new egg timer on the market, one that’s purely visual.

We’ve been enjoying the new Taylor Egg Timer.

Simply place the timer into the water when cooking eggs on the stove top. The colors will change, indicating when you have soft, medium or hard boiled eggs.

Internal sensors in these 21st century egg timers calculate cooking stages precisely by temperature, not loosely by time. The timers heat up in precise synchronization with the eggs, and make automatic adjustments to accommodate the number of eggs, the amount of water and the altitude.

For people who make boiled eggs, it’s the new best thing. It takes the guesswork out of cooking eggs and you get perfect results every time.

And it’s a great stocking stuffer. It’s also a good for New Year’s resolutions: Make protein-rich hard boiled eggs for snacking.

Some background:

 
You don’t have to be a follower of the faith to participate in the feast. Adapt the tradition to your own celebration.

WHAT SHOULD YOU SERVE?

Anything goes. Italy has a wealth of coastline, so options were plentiful.

You don’t have to cook it all: Assemble a group of people to bring their favorite fish and seafood dishes (a curated potluck).

If you want to feast but don’t want to cook, check with local restaurants. For example, Chef Tony DiSalvo of the Viceroy Hotel in Santa Monica, California is presenting this tempting Feast of Seven Fishes menu at his restaurant, Cast:

Each course is half the size of a normal portion, and you can make easy-to-prepare appetizers for most of them. Here’s what we’ve served in past years:

 
For a kids’ menu, considera California roll, jumbo grilled shrimp, tuna noodle casserole, a seafood pasta dish and seafood-vegetable skewers.

Here’s more about the Feast Of The Seven Fishes.
  

WHAT IS BROCCOLI RABE

Perhaps 15 years ago, broccoli rabe began to appear in some restaurants. Also called broccoli rape, raab (pronounced rob), rapini, Chinese broccoli and Italian broccoli in the U.S., it then became available in produce markets. Now, it can be found at more and more quality supermarkets.

It is a cross between a Chinese chard and broccoli. Different versions of broccoli rabe originated in the Mediterranean and in China.

Broccoli rabe is not related to either broccoli or broccolini.

Although it bears the name “broccoli,” tastes like a bitter and pungent form of broccoli (think broccoli crossed with mustard greens with some nuttiness) and looks like a relative of broccoli—it has broccoli-like buds and florets at the top of slender stalks—broccoli rabe is not related to broccoli but turnips.
That’s why the leaves look like turnip greens and the vegetable is also called Italian turnip and turnip broccoli. Here’s more about broccoli rabe.

Broccolini is not a young growth of broccoli, but a hybrid of broccoli and kai-lan, Chinese chard (also a cruciferous vegetable). The result looks broccoli but with smaller florets and longer, thin stalks.
 
ON TO THE SOUFFLÉ

Classic soufflés are light and airy, baked in tall, deep dishes. But the method can be challenging, and soufflés can fail.

An alternative type of soufflé uses a shallow baking dish, pie pan, skillet or individual ramekins. The result is more dense, but just as delicious.

This recipe is, by Julia della Croce, chef-in-residence at Andy Boy. An authority on Italian cooking, she has written more than 15 cookbooks and is a James Beard Award recipient.

Prep time is 1 hour, cook time is 40 minutes. If you coat the inside of the baking pan with butter and grated cheese before pouring in the batter, you’ll get a soufflé with a crunchy surface, in contrast to its silky center.

RECIPE: BROCCOLI RABE, CORN & CHEESE SOUFFLÉ

Ingredients For 6 Servings

Whip these ingredients into a delicious soufflé. Photo courtesy Andy Boy.

 
Preparation

1. TRIM the broccoli rabe. Fill a pot with enough water to cover the greens, add salt and bring to a rolling boil. Blanch the greens for no more than ten seconds; drain at once and plunge into ice water to arrest cooking. Drain again and squeeze out excess water. (For a mellower flavor and tender texture, cook the greens for 2-4 minutes, depending on your “kick” and “crunch” preference.) Chop and set it aside.

2. REMOVE corn from cob. If using frozen corn, pat it dry with a paper towel to remove excess liquid.

3. PREHEAT the oven to 400°F. Arrange a rack on the lower third position of the oven, removing other racks. Grease the bottom and sides of the baking dish or the individual ramekins with butter. Scatter the Parmigiano-Reggiano or Grana Padano in the pan and shake to coat the bottom and sides as much as possible. Don’t be concerned about gaps in coverage. Tap out any excess.

4. MELT half of the butter in a medium-sized, thick-bottomed saucepan. Stir in the garlic. Immediately add the chopped broccoli rabe, corn and minced hot pepper and cook over medium-low heat to marry the flavors, stirring occasionally, 3-4 minutes. Transfer it to a strainer to cool.

5. WARM the milk and half-and-half together in a small saucepan with a heavy bottom, until they begin to simmer; don’t allow it to break into a boil. Keep it warm. (Alternatively, measure out the milk into a glass measuring cup and heat it in a microwave.)

6. MELT the remaining butter in another, medium-sized heavy saucepan. Over low heat, add the flour and stir with a wooden spoon or whisk to prevent lumps from forming. Stir constantly, about 2 minutes. Do not let the mixture brown.

7. REMOVE the pan from the heat and add the warm milk and half-and-half mix, one trickle at a time, until you have used up 1/2 cup, stirring constantly to blend. Return the pan to the burner over low heat and stir in the remaining milk, still at a trickle, slowly and gradually. If lumps start to appear, you are probably adding the milk too quickly. Should this happen, turn off the heat and stir, pressing the lumps against the side of the pan and continue to blend in the hot milk very gradually. When all the warm milk has been added, simmer the sauce over low heat for another 5 minutes or so, until it is very thick. Stir in 1/4 teaspoon of salt.

8. REMOVE the sauce from the stove and transfer it to large mixing bowl. Whisk in one egg yolk at a time. It should be tepid to warm when folding in the remaining ingredients.

9. BEAT the egg whites in a bowl with a pinch of salt on medium speed until they are frothy, about 1 minute in a stand mixer, up to 2 minutes using a hand-held mixer. Add the cream of tartar and continue to beat until soft peaks form, 1 to 2 minutes. Whisk a quarter of the whites into the sauce. Using a rubber spatula, gently fold in the rest in two batches, working carefully to combine the ingredients without deflating the whites. At last, fold in the cooled broccoli rabe, corn, and hot pepper mixture along with the Cheddar or Gruyère.

10. TRANSFER the batter into the prepared baking dish, using the rubber spatula to spread it. (At this point it can be covered with an upturned pot and set aside for up to an hour before baking.) Slide it onto the prepared oven rack. Bake until a puffy, golden brown crust is formed on the surface and a skewer inserted into the middle comes out clean, about 35 minutes. Serve at once. It must be piping hot.