A Gluten Free Guide

Seared Pork Tenderloin with Cocoa Spice Rub Recipe

Spice Rubbed Pork Tenderloin, originally uploaded by A Gluten-Free Guide.

 

I am back from my trip, with great food stories and photos to come this week, but I want to tide you over with another winter recipe to warm your hearth during these cold days. After making this Three Bean Turkey Chili, a savory dish with the surprising ingredients of cinnamon and cocoa powder, I was intrigued. I wanted to find other ways to put these spices to use in unexpected dishes.

Pork tenderloin is a great lean cut of meat that I find easy to work with and more flavorful than a chicken breast. This spice rub is from Michael Chiarello. He’s one of those approachable chefs, someone you would hang out with. While the spice rub may take some effort to put together initially, it will keep in an airtight container for up to three months. Make it once and enjoy the fruits of your labors many times over.

I have made this a few times since putting together the spice rub. The first time I served it with roasted pumpkin seasoned with nutmeg and a little melted butter. Curried roasted butternut squash and rosemary roasted root vegetables both made great pairs as well.

Seared Pork Tenderloin with Cocoa Spice Rub

1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees.

In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.

Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.

Let the tenderloins rest out of the oven for at least 10 minutes before carving.

The second time I made the rub, I couldn’t find the whole coriander and had to use pre-ground. It wasn’t quite as flavorful but no one else noticed!

Finding Gluten-Free Love

Gluten Free Friendship Bars III, originally uploaded by A Gluten-Free Guide.

My best Valentine’s day in recent memory was during my first year in Manhattan. My best friend sent me a surprise gift that absolutely made my day.

Cupid’s big day is around the corner yet again. Whether you have a sweetheart or not, it’s a great opportunity to celebrate love and friendship. There are plenty of gluten-free holiday candies. Necco brand conversation hearts and Hershey’s chocolate kisses are both gluten-free. For a full list of gluten-free candy, download this 32 page file. You won’t be lacking options, but your dentist might not be pleased.

If you want to make your own gluten-free Valentine’s day treats, try these Friendship Bars, Chocolate Fondue, Chocolate Covered Strawberries, or a gluten-free cupcake.

I am planning a trip for the day, no, not with a sweetheart (don’t want Mom to get her hopes up) but to visit a friend that I love. I can’t imagine a better way to spend the day.

 

Gus’s Place – Gluten-Free Pioneers

Gus’ Place Montage, originally uploaded by A Gluten-Free Guide.

My virtual, and now real-life, friend, Sloane of Allergic Girl fame, recently wrote about having ‘Cheers’ experiences at restaurants. Being greeted warmly by familiar faces always lifts my spirits, but sometimes in a big city those experiences are few and far between. By having a few restaurants you patronize on a regular basis, you are more likely to have a ‘safe’ meal. Eating out is always risky but you can mitigate some of the risk by going to a regular stable of places. Aside from a safe meal, you may also have the opportunity to develop friendships with the server, manager or even the owner. If you are a regular reader, you know I have a pretty optimistic outlook on life, but cultivating the Cheers experience has been yet another blessing of my gluten-free lifestyle. Of course I wished I could eat the Chinese food at my brother’s wedding, and not have to worry about cross-contamination. I know it’s not easy, but I choose to focus on the positive and life-enriching aspects of Celiac.

Last weekend I had a great dinner at Gus’s Place on Bleecker street in the West Village. Gus’s restaurant is a small, warm space that makes me feel like I have stepped out of Manhattan and into a restaurant on a Mediterranean island. Truly, gluten-free pioneers, Gus’s Place was the first restaurant in NYC to participate in the Gluten-Free Restaurant Awareness Program. Their gluten-free options far outweigh their ‘glutenous’ ones.

Gus himself is almost always at the restaurant, full of cheer and a great love for people and food. With so many delicious options, you will need to eat a few meals there before you start to put a dent in all of the flavors they have to offer.

My favorite dish is a starter – the grilled octopus (we had to order two of these last weekend). It’s charred just right with big firm pieces that will convert even the most reticent seafood palate.

The grilled haloumi cheese is a Greek classic, one of the few cheeses that can withstand the heat of a grill without losing it’s form.

The mezedes plate gives a sampling of tastes – grilled lamb, lamb sausage, shrimp, stuffed grape leaves and tomatoes. My friend Mark declared it ‘the best lamb [he’d] ever had.”

 

The lamb sausage appetizer isn’t nearly as heavy as you might expect – it’s also surprisingly spicy.

I love the kalamata olive coulis on the pan roasted cod, and the filet just melts in your mouth.

The oven roasted feta, claypot chicken with polenta, ribeye with fries, and beet salad are just a few of the other gluten-free dishes.

And while they don’t make gluten-free pita, they do serve the amazing garlic feta spread with toasted gluten-free bread.

If you still have room for dessert after all of this excess, you can satiate your sweet tooth with crème brulee, flourless chocolate cake or Greek yogurt with honey and fruit. I’ve only made it to dessert once, but it didn’t disappoint.

Gus’s Place is full of memories of great food, friendly faces, warm greetings, and laughter. I hope you can make it there soon. Tell Gus I sent you.

Gus’s Place
Address: 192 Bleecker St, (at Macdougal St) New York 10012
Phone: 212-777-1660

This weekend I am looking forward to another ‘Cheers’ experience at Bistango. After dinner? My go-to spot is Pudding Stones. At home in CA, Carmines was our family restaurant. I haven’t been back since going gluten-free, but I still have great memories of the weekly meals. Do you have a favorite ‘Cheers’ experience?

Healthy Fig and Avocado Salsa Recipe

Fig Avocado Salsa, originally uploaded by A Gluten-Free Guide.It seems that everywhere I turn this week I am bombarded with Superbowl hype. Whether it’s about the teams dealing with illness and injury, the weather in Arizona, the commercials set to make a splashy debut, I just can’t seem to escape it. While football is not my favorite way to pass an afternoon or evening (much to my friend Strutter’s chagrin), I do love throwing a party. So it is with great relish that I read all of the Superbowl party menus with creative and classic savory snacks. Many of the menus have a version of homemade guacamole or salsa, so I thought it would be a good time to share one of my favorite recipes for a healthy fig and avocado salsa. This sweet and savory salsa combines a hint of spice with creamy fresh avocados to delightful effect.

This is a large recipe, great for a party. Just half the portions for a smaller group.

Healthy Fig and Avocado Salsa Recipe

1 cup diced dried figs or 3 cups diced fresh figs
juice of one lime
3 medium firm ripe California avocados, diced
3 fresh jalapenos, small diced, seeds and ribs removed
2-3 medium, vine-ripened tomatoes, diced, seeds removed
4 teaspoons honey
1 teaspoon fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 small cloves of garlic, minced

Combine all ingredients in a medium bowl and stir gently. Refrigerate several hours to let flavors blend. Serve with gluten-free corn tortilla chips.

(It’s great right away if you are like me and aren’t patient enough to wait for it to come out of the fridge.)

New York Gluten-Free News

GF Beer Bread with Butter, originally uploaded by A Gluten-Free Guide.

 

Living gluten-free in NYC is becoming just a little bit easier. Lilli and Loo recently launched a gluten-free menu, GourmetLand reintroduced their gluten-free menu and now some of my favorite gluten-free products are available in health food stores in the city.

Le Garden GF Beer Bread Prepared

 

Le Garden Gourmet Gluten-Free Bakery in upstate New York now has products available at two Manhattan stores:

Food Liberation on Lexington and 89th 212-348-2286
The Health Nuts, Inc. on Second Ave and 64th 212-593-0116

I love their hearty artisanal gluten-free breads and their melba toasts can’t be beat.

Le Garden GF Beer Bread Mix, originally uploaded by A Gluten-Free Guide.

I tried their gluten-free beer quick bread mix a couple months ago, using Redbridge gluten-free beer.

It was absolutely delicious on its own, but paired wonderfully with my hearty turkey chili recipe.

EveryBody Eats Garlic Bread

 

Everybody Eats, a gluten-free bakery in Brooklyn, now has store hours on Saturdays AND is selling their products in Manhattan at Food Liberation on Lexington and 89th 212-348-2286.

Kelly at the CeliacChicks, announced last week that gluten-free lasagna, baked ziti and more will be available by delivery from Food Matters. The company is the brainchild of Vanessa Phillips, the woman we also have to thank for the ever-expanding gluten-free menu at Lilli and Loo and now a gluten-free menu at PizzaBolla in downtown Manhattan.

For those of you who live outside NY, don’t fret, you can order products from Le Garden GF Bakery, Everybody Eats, and Food Matters. The shipping fees can sometimes be expensive, but trust me it’s less than NYC rents.

Martha Stewart goes Gluten-Free

Ok, she hasn’t yet, but she could if you vote for it here. Martha Stewart is hosting a contest for the next Big Idea. Alexis, Deputy Home Editor, has submitted an idea to publish a special magazine that offers delicious allergy-friendly recipes, making life for people with food allergies and sensitivities easier and more delicious. Millions of people, including Alexis, can’t eat nuts, dairy, wheat or gluten, and she wants to empower people to make great recipes even if they can’t use all the standard ingredients. You can vote once a day until February 7th.

Thanks to David and Kelly for the heads up. Since their posts, the Gluten-free big idea has moved from second place to an overwhelming first. Keep the votes coming.

Rosa Mexicano – a spicy gluten-free lunch

Rosa Mexicano Gluten-Free Lunch, originally uploaded by A Gluten-Free Guide.

 

When first faced with a lifetime of gluten-free eating many people envision a taste-free future of bland, tasteless meals of plain chicken and rice. When one is unfamiliar with the ingredients used by a restaurant there is little choice but to settle for such a bland but safe dish. A perusal of some of the amazing gluten–free food blogs reveals that one’s taste buds can still dance with delight while being gluten-free. Mexican cuisine is great option for creating a rich and spicy gluten-free meal. The corn tortillas, fresh meats, vegetables, rice, beans, fresh salsas and guacamole are typically naturally gluten-free. My stepdad and I made incredible homemade tamales last year, but when I want to satisfy my craving for Mexican food without an entire day of cooking I am lucky to have a few restaurant options in NYC.

Our office holiday lunch this year was at Rosa Mexicano, an upscale Mexican restaurant, started in NYC that now has locations in Atlanta, and Washington D.C. My first trip to Rosa Mexicano on the Upper West Side of Manhattan, was two years ago. It was disappointing at the time. The waiter only offered a few dishes that were gluten-free and was unable to confirm the gf status of their corn chips. My more recent trip exceeded my expectations, yielding a wealth of options and an extremely ‘gluten-informed’ server. While flour tortillas eliminate some options from the menu, I just viewed it as an aid in helping me narrow in on the other delicious dishes I COULD eat.

Our server confirmed the gf status of their corn chips and fresh made corn tortillas are gluten-free. They were great with the table-side guacamole.

 

We started with the Ceviche, a citrus marinated tuna, shrimp appetizer and the empanadas.

 

I chose not to eat the empanadas, they are deep fried which I tend to avoid, but they were unable to confirm them as 100% gluten-free. The server was informed enough about their ingredients to let me know that they are fried in dedicated oil but that the corn masa they use for that particular dish comes from a facility where they can’t guarantee there is no cross-contamination. The level of specificity he was able to give regarding the sourcing of ingredients was truly remarkable.

 

I ordered the Alambre De Camarones – grilled shrimp marinated in a garlic vinaigrette with onions, tomatoes and pico de gallo. It confirmed that eating gf can be a spicy treat for the tastebuds.

 

Other gluten-free options include many of their tacos – served hot in a cast iron skillet with cheese, chorizo chili, salsa and fresh warm corn tortillas. The grilled, marinated steak and Chilean sea bass were two that piqued my interest.

 

And for those looking for a more traditional Mexican dish, there are always the enchiladas made with corn tortillas and served with refried black beans and house rice.

The dessert offerings are the least impressive gluten-free options, with only ice cream and flan. But I certainly didn’t have room for dessert – and was happy to avoid the excess holiday calories!

While eating out is always risky, an informed server and chef can provide a gluten-free diner with a plethora of safe and delicious spicy dishes.

Rosa Mexicano – additional locations in Washington DC, Atlanta and NYC
61 Columbus Avenue at 62nd Street
New York, NY, 10023
Tel. (212) 977-7700

Kale – recipes with winter produce

Tini’s Restaurant – a Taste of Italy in Manhattan

Tini’s Gluten-Free Restaurant NY, originally uploaded by A Gluten-Free Guide.

UPDATE: Tini’s closed recently, but owners opened a new restaurant up the street, called Opus, read about the gluten-free offerings at Opus Restaurant in Manhattan. 

For a romantic evening or just delicious gluten-free food, Tini’s Italian Restaurant on Manhattan’s Upper East Side will please most every palate. I was able to visit this restaurant twice in the last two months. The environment is soothing, upscale and at the same time family friendly. This is a true Italian family owned restaurant. The owner, Enzo Lentini, greets regulars with a warmth and geniality I experienced during my recent trip to Italy. The food is simple, delicious and they strive to accommodate all gluten-free requests. Rather than a separate gluten-free menu, the few items that CANNOT be made gluten-free are starred.

Enzo Lentini relates that Tini’s was inspired to be one of the first restaurants to participate in the Gluten-Free Restaurant Awareness Program after a close family friend was diagnosed with Celiac disease. Tini’s gluten-free options give testament to the tasty delights they offer as part of GFRAP. During my first visit to Tini’s I ordered the scallops and polenta – a standout dish made with red wine, shitake mushrooms and butter.

 

I also enjoyed the grilled octopus and a taste of Andy’s Fennel Endive salad and Veal Scallopini. We were satisfied with all of our choices. I was also particularly pleased to see a Rosso di Montalcino on their wine list. It helped me hearken back to my afternoon at Poggio Antico.

Starting with the Fava and Chicory, a recipe from Enzo’s own mother, every bite demanded another until only the empty plate was left staring at my much satisfied countenance. It is one of the remarkable dishes I still crave and remember weeks later.

Another plate came with my main course, the Spigola Pugliese — a bass filet in a simple sauce of black olives, fresh tomato wedges and basil– providing me with yet another satisfying excursion in Tini’s world. Simple ingredients produce a bright and flavorful dish. It reminded me of the call for simple cooking at La Chiusa.

My friend Kris ordered the stuffed artichokes and oxtail special. Kris has exacting standards for Italian food, having also lived in Tuscany; he was thrilled with everything Tini’s offered. (The stuffed artichokes are not naturally gluten-free, but they can be prepared gf upon request.)

While I didn’t order it during either visit, they offer most of their pasta preparations with gluten-free corn pasta. They have a few gluten-free dessert options as well, including a Chocolate Mousse, Panna Cotta, assorted gelati, and fresh fruit.

Tini’s is not least expensive GFRAP restaurant, but the prices are not at all unreasonable for the location, ambiance and quality of food (appetizers average $10 and mains $18-25). It’s a taste of Italy without a seven-hour plane-ride. I look forward to many more dinners at Tini’s.

Tini’s Ristorante Italiano Address: 1562 2nd Ave, New York 10028 At 81st St Phone: 212-628-3131

Gramercy Tavern Mixed Spiced Nuts Recipe

Gramercy Tavern Mixed Spiced Nuts, originally uploaded by A Gluten-Free Guide.My friend Fabrizio recently shared with me an Italian proverb: “Quello che si fa il primo dell’anno si fa tutto l’anno.” Translated: “That which you do at the beginning of the year you will do the rest of the year. ” As 2007 ended, filled with family, friends, cooking and laughter, I can only hope to have even more of these treasures in 2008.

While home in California for the holidays, enjoying every moment with my new nephew, I had the opportunity to try out a few new recipes and revisit some classics. This recipe for spiced nuts was given to me during one of my delicious gluten-free dining experiences at Gramercy Tavern. The spice mix is quite large but as the bulk is sugar and salt, it’s not prohibitively expensive even if you only make the nuts two or three times.

Spice Mix
1/4 cup salt
1 1/2 cup sugar
2 teaspoons cinnamon
2 Tablespoons cumin
1 teaspoon cloves
1/2 cup cayenne
1/4 teaspoon nutmeg Mix all ingredients and store in an airtight container for up to six months. Gluten-Free Spiced Bar Nuts Recipe
1 Tablespoon sugar
1 Tablespoon water
2 Tablespoons corn syrup
1 1/2 cups raw unsalted cashews
1 1/2 cups raw unsalted pecans
1 1/2 cups raw unsalted walnuts
1 Tablespoon spice mix Preheat oven to 325 degrees. Heat sugar and water together in a small saucepan to form a simple syrup. In a mixing bowl, toss nuts with simple syrup and corn syrup to coat. Add spice mix and continue to stir. Spread nut mixture evenly on a baking sheet lined with parchment paper. Toast for 15 minutes, turning pan every five minutes. Cool completely and store in an airtight container for up to 30 days. I now plan on experimenting with different combination of nuts and seeds. Almonds instead of cashews? Or maybe an Allergic Girl friendly version with peanuts and sunflower seeds?

Happy New Year! I appreciate every comment and email. Thank you for an incredible 2007. I wish you love, health and deliciousness in 2008.