A Gluten Free Guide

Gluten-Free Steak at Porterhouse

Three years ago, when explaining to my brother what Celiac disease was. He immediately asked “Can you still have steak?” when I answered in the affirmative he breathed a sigh of relief and said “Oh, well then it’s not THAT bad.” My Mom on the other hand, who lives on baked goods might struggle more with the diet. Clearly my brother would just use it as an excuse to enjoy expensive cuts of meet more often.

I am taking a wine class right now. All of the discussion of what to drink with what you eat has me frequently longing for a nice steak to go with the full bodied reds like the Brunello di Montalcino or Vino Nobile di Moltepulciano we had last night. While we don’t get to eat during class, luckily in New York there are plenty of options for satisfying my steak house cravings.

When eating at a steak house, ask the waiter to prepare your dish on a clean portion of the grill with no contaminated sauces. Because the sides are usually prepared individually and shared as a group ideally your dining companions will split some of the gluten-free options with you – or you can always employ my tactic and use it as an excuse to keep all of the asparagus to yourself.

Allergic Girl Sloane and CeliacChick Kelly and I had a great gluten-free lunch at Porterhouse Steak House in the Time Warner Center. Sloane made arrangements in advance with Chef Michael Lomonaco who assured her they understand how important a subject special dietary needs are, especially where the health and well-being of diners are concerned. When we arrived, we found the staff to be well educated on gluten-free and allergy concerns. With three different sets of dietary restrictions, we were all able to enjoy full and delicious meals.

While the dinner and a la carte prices will never qualify for ‘Cheap Eats’ designation, the prix fixe lunch is a steal in Manhattan at less than $30 for three courses. I selected the roasted beet and Humboldt fog salad to start, followed by a hangar steak with a green peppercorn sauce and a side of steamed spinach. My dessert was a full dish of fresh berries. With such top quality ingredients, I would struggle to make this for a similar cost at home!

While the sorbet Kelly ordered was initially served with a cookie, they apologized profusely and immediately brought out a new, uncontaminated dish. (This happened during our gluten-free dinner with Mario Batali as well.) Even with a careful and aware server, you as the gluten-free diner need to be vigilant in checking to make sure they understand the full extent of your gluten-free needs.

I need to revisit Porterhouse to put my new wine knowledge to good use. For those of you not lucky enough to live in NYC, Ruth’s Chris Steakhouse has a reputation for having allergy aware staff and many gluten-free options.

Porter House New York
Address: 10 Columbus Circle, 4th fl, New York 10019
At 60th St
Phone: 212-823-9500

Where have you had a great gluten-free steak lunch or dinner?

Gluten-Free Blue Cheese and Pear Salad Recipe

I found one of the most difficult things when I was first diagnosed with Celiac disease was sorting through the various sources of information to determine the veracity of each. I quickly discovered that the resources I was initially given were out of date, questioning the status of items that are indeed gluten-free. While it has long been established that distillation removes gluten from most vinegars and alcohols, there remains some debate about the presence of gluten in blue cheese. Some blue cheeses are started on a bread mold, but most are not. While the question remains open about whether or not any gluten remains from the bread mold, there are plenty of options available to satisfy your gluten-free blue cheese cravings.

After my gluten-free trip to Paris, I put my obsession with cheese and all things French to work in the kitchen with this gluten-free blue cheese and pear salad. If you have never made your own dressing for a salad, I highly recommend giving it a try. It’s surprisingly simple, and the results are far superior to any store bought salad dressings. I used pecans in this recipe because my dinner guest preferred them over walnuts, but either work beautifully. Just toast them in the oven for 8 minutes at 325 degrees to heighten their flavor – it’s worth the extra effort.

I served this salad as a starter for a dinner with my Spice Rubbed Pork Tenderloin and Mashed Sweet Potatoes.

Gluten-Free Blue Cheese and Pear Salad Recipe (adapted from Barefoot in Paris by Ina Garten)

4-6 heads of endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
1 teaspoon Dijon mustard
1 large egg yolk, at room temperature
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 ripe pears, halved, cored, and sliced (I used Bosc but Bartlett would work well also)
1/4 pound good gluten-free blue cheese
1/2 cup toasted pecan halves

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.

In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with half of the vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the gluten-free blue cheese onto the endive. Sprinkle with toasted pecans and serve.

To read more:
Cassandra at Delightfully Gluten-Free debunks some of the long-standing gluten-free myths.
Allison at Surefoods Living did a great analysis of gluten-free blue cheese options.

If you are gluten-free, what has your experience been with blue cheese?

Gluten-Free Rice Chex!

When I was growing up, Rice Chex was the cereal of choice at our house. I can remember lying on the couch, reading a book and snacking on big handfuls of the cereal instead of chips. When I was first diagnosed with Celiac disease, I was shocked to find out how many products that seemed like they should be gluten-free had one pesky ingredient that kept them off the safe list. RICE Chex and RICE Krispy Cereals were prime examples. Well pretty soon, Rice Chex will be safe to eat. I haven’t been able to find it at a store yet but the new formulation is gluten-free. General Mills even has “GLUTEN-FREE” written in big bold letters on the front of the box. So now rather than going to a special health food store or Whole Foods for my gluten-free cereal, I am going to be able to buy regular Rice Chex at the corner market. It’s some of the most exciting gluten-free news I have heard in a long time.

Gluten- Free Mashed Sweet Potatoes Recipe

Technically it’s spring out, but this weekend was cold and blustery. Winter is still in full effect in Manhattan. So before welcoming all of the delights of spring produce, I want to share an easy recipe for those last sweet potatoes you may have in your fridge.

I didn’t grow up in a sweet potato family – it was always regular mashed potatoes for us. Since moving to NY, I have enjoyed sweet and savory preparations. I recently made a birthday dinner featuring this pork tenderloin recipe, and wanted to highlight the flavors of the spice rub with a mashed sweet potato. I looked at The Barefoot Contessa’s recipe – but it seemed like too much work for an already labor intensive meal (lots of other dishes – the tenderloin is really quite easy).

So instead, I adapted a technique suggested by America’s Test Kitchen. The key to letting the sweet potatoes maintain their rich flavor is to braise rather than boil them. It was so easy – yet surprisingly the favorite dish of the night!

Mashed Sweet Potatoes Recipe

3 pounds sweet potatoes (3-4 depending on size)
6 Tablespoons unsalted butter
3 Tablespoons heavy cream
2 teaspoons granulated sugar
2 teaspoons nutmeg
salt and pepper to taste

Peel the sweet potatoes, quarter and slice into pieces 1/3 of an inch thick, keeping the pieces as uniform in size as possible.

Combine the sweet potatoes, butter, and cream in a saucepan over low heat. Cover and stir occasionally. After 20 minutes add the sugar, nutmeg and a dash of salt and pepper. Keep cooking and stirring occasionally until the potatoes start to fall apart. Remove the pan from the heat, mash with a fork or a potato masher. Add additional salt and pepper to taste.

I used a trio of sweet potatoes to add more color and texture, but work with whatever you have available. These will be replacing regular mashed potatoes for me, though the question remains as to whether or not I will be able to convince my family.

If you are looking for a more savory preparation – try these baked Cilantro Sweet Potato Fries.

A Gluten-Free Celebration Dinner at Mas (farmhouse)

It’s a time of transition for me – a new site design, a new job, and I make my TV debut this week! While these aren’t as life changing as Shauna’s big announcement (congrats!), it provides a great opportunity to reminisce, to appreciate family and friends and to make plans for the future. It’s also an opportunity to celebrate. I asked a fellow food lover, Vanessa of Food Matters, if she would recommend any particular restaurants. I wanted a place with a great ambiance, spectacular food, and no worries about gluten. She suggested a few different places. I kept changing my mind and my plans – Gramercy Tavern, no – JoJo’s, no – let’s try Shorty’s .32, etc. My celebratory partner, David, joked that he could neither follow nor anticipate my mercurial gustatory desires.

At the last minute a reservation opened up at Mas (farmhouse). Now I was truly thrilled as both Vanessa and Sloane raved about their experiences at this cozy West Village restaurant. I didn’t take my camera or my notebook – no blogging about this meal – it was just meant to be an evening of pure celebration. The superb service and fabulous food forced me to alter my plans. From the moment we were seated everything was effortless. There was no need for detailed explanations of gluten or wheat; our server offered us bountiful options for the entire menu. Any necessary adjustments were gladly made. We opted for the four course tasting menu, making only a couple substitutions. We each chose different items for the courses, and since he was eating gluten-free as well, I was able to try EIGHT different courses. Now that is what I call a tasting menu! I started with a Chestnut Soup with toasted pumpkin seeds and amaranth; his starter was a Yellofin Tuna l’Occidental (minus the soy sauce) flashed with beurre noisette and crispy shallots. The soup was warm and hearty without being too heavy. The simple appearance of the tuna dish only hid a wealth of flavors unleashed with each successive bite.

The fish course was David’s highlight. Roasted Atlantic Cod with sweet onion marmalade, corn, potato and bacon “chowder” and Wild Striped Bass with Leek Fondue, celery root puree, stew of baby turnips and greens.

The fish was enjoyable but the next course plunged us into the delightful decadence that makes such nights memorable. I had the Duck Breast with Sauteed Brussels Sprouts and Duck Confit with medjool date and lemon compote. They had to leave out the farro that usually accompanies the dish in order to make it gluten-free, but this slight change did not detract from the constellation of flavors the dish offered. David was not quite as giddy about the duck as I was but this should not be viewed as a complaint by him rather it reflects more the height of my personal delight. His next course was a Roasted Bison Tenderloin with squash, glazed salsify and baby beets. On this one we both agreed as to the superb combination of flavors and textures.

For dessert there were only a few gluten-free options – a white chocolate mousse, a flourless chocolate cake (minus the cookie) with a gf hazelnut tuile, assorted sorbets, or a cheese plate. Dessert wasn’t why we went to Mas (farmhouse) though the cheese and the hazelnut tuile sent us off with most pleasant sensations.

Sometimes in a restaurant of such elegance and quality you might experience pretension — not so here — the entire night was pure pleasure and enjoyment. Kings and Queens can only hope to match our experience. To savor a delicious meal while wrapped in such a warm ambiance without any worries about gluten is truly a life pleasure. I highly recommend a visit to Mas (farmhouse) for your next celebration.

Mas (farmhouse)
Address: 39 Downing St, NY, NY 10014
At Bedford St
Phone: 212-255-1790

Gluten-Free Lasagna and more!

Rich and delicious, pasta, convenience and gluten-free are not descriptive terms that can frequently be applied to one dish. Lucky for us, Vanessa Tayler-Phillips is making it her mission to change all that. After successfully launching the gluten-free menu at Lilli and Loo restaurant in NYC, she is moving on to bigger projects, bringing gluten-free lasagna and other prepared foods direct to your door. Her company, Food Matters, is launching with a few gluten-free Italian specialties including Chicken Parmesan, Meatballs, Lasagna and Garlic Bread. Their mission “is to create dishes that everyone can enjoy, despite dietary restrictions.”

I only advocate products that stand up to my gluten-glutton friends’ tastes, so I hoped the food lived up to those claims. My friend Melanie and her sister volunteered to sample the wares. I made some cheesy gluten-free garlic bread and we enjoyed every lip-smacking bite. While $25 for lasagna is much pricier than a gluten-version, all three of us ate good portions for dinner and there were 2-3 more servings, that stood up well to reheating the next two days.

As someone with diabetes, it is always easier to dose insulin when products have nutrition facts, I asked Vanessa about including that information in the future. Vanessa assured me they are working on full nutritional labels and ingredients. What a luxury to have someone who truly understands how much ‘food matters’ working to create dishes we all can enjoy.

Shipping costs will vary, but Food Matters will send their gluten-free goodness all across the country. If you are lucky enough to live in NYC, messenger delivery is slightly less and you have the option to pick up ‘ready to eat’ or ‘heat and eat’ Food Matters gluten-free meals at both PizzaBolla locations . This is just the start of what Vanessa is planning – I can’t wait to see what else Food Matters has in store!

Food Matters ltd
info@foodmatters-online.com

Pizza Bolla: Financial District: 102 North End Ave New York, NY 10281 (212) 786-3300 Upper West Side: 654 Amsterdam Ave (at 92nd St) New York, NY 10025 (212) 579-4500

A Gluten-Free Guide to Paris

My recent trip to Paris, was full of incredible food – fresh fruits and vegetables, roasted chicken, specialty sausages, and the cheese – don’t even get me started on the cheese.

But as incredible as my food experiences were in Paris, it is not the most “gluten-free friendly” place to visit. The perfume of fresh baked goods was intoxicating. The bakeries lining the streets with fresh croissants and baguettes seemed to be mocking me. Even I had a hard time keeping a positive attitude amidst the constant reminder of all I couldn’t have.

Luckily my friend and hostess Katie did everything in her power to make the weekend a fun gluten-free travel adventure. She read the French Celiac disease site before I arrived. She set up a dinner party at her place and invited Axel and Valerie, another gluten-free couple. She wanted to experiment in the kitchen with me – resulting in a decadent gluten-free French apple pie.

While France is still not as gluten aware as I found Italy to be, you can still have a fun time with a little bit of research and a good attitude. There is so much to see and do – just try to put blinders on as you pass by all of the bakeries. Here are a few tips and resources for a delicious gluten-free trip to Paris.

Bring a stack of gluten-free travel cards in French – even if you speak the language it’s a handy way for the server to communicate your needs to the chef.

Stick to simple dishes in restaurants – the wine, cheese and sausage I had in Paris was some of the best I’ve ever tasted. For something lighter, salads, omelets and vegetable dishes can usually be prepared safely if you check with your server

Don’t eat out every meal – Instead, visit the grocery store – for regular food and specialty gluten-free products. Naturalia and La Vie Claire are great sources for gluten-free breads, crackers, flours, cookies, etc. Even bigger, mainstream stores such as Monoprix and Casino sometimes have gluten-free products. Katie and I both loved the Valpiform gluten-free Madeleines.

Visit the outdoor markets – I loved exploring the Parisian markets with Katie. We found a great artisanal sausage stand and selected one made with wine and another made with figs. I would have never thought that figs would make a good addition – but the texture and flavor was remarkable!

The owner of this stand told us that lesser quality sausage makers with dust the outside with flour to get the texture of the ‘real’ product. Sure enough when I was in the grocery store, half of the packages listed wheat flour as an ingredient – so again, always read and ask before assuming it’s safe!

Find a gluten-free friendly restaurant – If you tire of the plain dishes or just want a break from the grocery store, make a special trip to a restaurant that understand gluten-free. At the time of my visit there weren’t too many options, but Japanese and vegetarian restaurants were frequently recommended. Guenmai in the 6th arrondissement came up in multiple conversations though I didn’t get a chance to visit.

Try not to focus on the food – You are in Paris!! Really now, enjoy yourself! With sights like the Eiffel Tower, the Louvre, Mona Lisa, Sacre Coeur, Notre Dame, and Versailles, just to start – who needs a croissant?

For more advice on eating gluten-free in the city of lights –
David Lebovitz – Living the Sweet Life in Paris
Way of the Celiac Traveler

And if you have any tips – please share!

Gluten-Free (French) Apple Pie Recipe

Tarte Tatin, originally uploaded by A Gluten-Free Guide.

Eating gluten-free in Paris proved to be much more challenging than my incredible travels to Italy last year. The French pastries and bread that abound do not offer many gluten-free alternatives. But my friend Katie, an incredible gluten-free hostess, was determined to introduce me to the amazing French food. She took a cooking class the week before my arrival and was determined to find a way to make some of the dishes safe for Ms. Gluten-Free Guide. One of the recipes was for a Tarte Tatin, the French version of apple pie. I am not the biggest apple pie fan, but when she suggested we make a gluten-free version of the French classic, I viewed it as a fun challenge. The actual recipe is surprisingly simple, easy and delicious but it requires a special pan that is safe to use on the stovetop and in the oven. We purchased a Tarte Tatin pan and a plate large enough to serve the pie at the French culinary store 13 a table. For the gluten-free piecrust we used a ready-made gluten-free pastry dough available at the French health food store Naturalia. In the US, I recommend using a gluten-free pie crust made from scratch or from the Gluten-Free Pantry mix. During the holidays you may be able to find a pre-made gluten-free piecrust at Whole Foods. The caramel oozes down into the crust to make it gooey and luscious. Top it with fresh whipped cream or serve warm with vanilla ice cream. This gluten-free version of the French Apple Pie converted even a skeptic like me.

Tarte Tatin Step By Step, originally uploaded by A Gluten-Free Guide.

Gluten-Free Tarte Tatin (French Apple Pie) Recipe

Ingredients:

2/3 cup granulated sugar

½ cup sweetened butter, cut into cubes

1 gluten-free pie crust

5-6 golden apples, peeled, halved and cored

(tarte tatin pan)

(flat dish for serving)

Preheat oven to 375 degrees 

In the tarte tatin pan, heat the sugar over medium without stirring until it becomes caramelized. Once the sugar has caramelized, remove the mould from the heat and add the butter, again without stirring.

Place the apples flat side up (round side in the sugar) in the mould until full. You may need to cut two halves into quarters in order to make sure there are no gaps between the apples.

Cover the pan and cook on the stove for 25 minutes over medium heat.

Remove from heat and let cool. Place the gluten-free piecrust over the apples, tucking under any extra crust.

Bake in 375 degree oven for an additional 25 minutes or until the crust is a golden brown.

Remove pan from oven and let cool for 15 minutes.

Cover with the flat serving dish and flip over – this will allow the caramel to infuse into the crust. Serve warm with fresh whipped cream or vanilla ice cream.

Le Marais Market Montage

Le Marais Market Montage, originally uploaded by A Gluten-Free Guide. 

I promise more details of my trip to Paris are soon to come, but it was full of shopping – not for the fashions and handbags that might come immediately to mind, but for cheese, vegetables, sausage, roasted chicken and all other kinds of culinary delights.

 

Wine and Cheese In Paris