A Gluten Free Guide

Gluten-Free Cheesecake – better than the original!

Easy Chicken with Grapes and Crispy Bacon Recipe

Easy Chicken with Grapes and Crispy Bacon, originally uploaded by A Gluten-Free Guide.

 

After all of my incredible gluten-free dining experiences in Italy this October, I attempted to recreate one particularly memorable dish upon my return home. Katie and I enjoyed all of the dishes we ordered in Lucca, but the roasted guinea fowl with grapes and crisped prosciutto left us both craving more.

My version is not identical but it gets close. The flavors are rich and warm – perfect for a fall or winter evening. It’s easy to prepare, and while recipes like my Three Bean Turkey Chili will serve a large group, I like this recipe because it’s just right for two people.

 

Chicken with Grapes and Crispy Bacon Recipe
Serves 2

Ingredients
4 slices of bacon
1 Tablespoons unsalted butter
1 Tablespoon olive oil
1 whole chicken breast with skin bone-in, halved
1 shallot, minced
1 garlic clove, minced
2 teaspoons gluten-free flour (I used sorghum flour)
1/3 cup riesling wine
1/2 cup gluten-free chicken broth
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme
salt and pepper to taste
3/4 cup green seedless grapes, halved lengthwise

In a large skillet, cook the bacon until crisp, remove from pan, set aside and break into pieces. Heat the butter and oil over moderately high heat in the skillet with the bacon fat until the foam subsides. In the fat, brown the chicken on all sides for about 8 minutes, or until it’s golden brown. Transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 minutes. Stir in the flour and cook the roux, stirring, for about 2 minutes. Add the Riesling and cook the mixture, stirring, for 1 minute. Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the mixture to a boil, stirring.

Return the chicken to the skillet with any juices from the plate and simmer the mixture, covered, for 15 minutes. Add the grapes and the bacon and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until the chicken is cooked through.

The Best Gluten-Free Brownies Recipe

The BEST Gluten-Free Brownies, originally uploaded by A Gluten-Free Guide.

 

My friend Heather, in San Francisco, is a fantastic cook. I take any cooking advice from her as fact. When she recommended a recipe for the BEST BROWNIES EVER, I did not take it lightly. I decided to put her hyperbole to the test and try a gluten-free version for my next party. This was an interesting gluten-free baking experiment because there were so many new factors – I was trying a new recipe, a new gluten-free flour mix and a new cooking technique – The Baker’s Edge pan. I usually stick to one new element for my cooking experiments, but fate smiled upon me and despite all of the previously untried factors the brownies lived up to Heather’s declaration as the best (gluten-free) brownies ever.

 

I highly recommend the Baker’s Edge pan. I first discovered it when I was experimenting with a gluten-free version of David Lebovitz’s Fruit and Nut Bar recipe. I worried that it would be difficult to get the brownies out of the pan or to clean up afterwards, but it really worked like a dream. It’s a bit of a luxury, but how many luxurious things in today’s world cost less than $40?

The Best Gluten-Free Brownies Recipe (adapted from the Tartine Bakery Recipe)

3/4 cup unsalted butter
1 pound gluten-free bittersweet chocolate, coarsely chopped
3/4 cup gluten-free flour mix (I used Deby’s Gluten-Free flour mix – made with rice flour, potato starch, tapioca flour, salt, and xanthan gum)
5 large eggs plus 1 egg white
2 cups light brown sugar, lightly packed
1/ 2 teaspoon salt
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter a 9-by-13 inch glass baking dish.

In a small saucepan, melt the butter over low heat. Melt the chocolate in a double boiler and add the melted butter. Remove from the heat and set aside to cool.

Sift the flour into a small mixing bowl. Set aside. In a medium mixing bowl, combine the eggs, sugar, salt and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.

Using a rubber spatula, fold the cooled chocolate into the egg mixture. Add the flour and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.

Pour the batter into the prepared dish and smooth the top with the spatula.

Bake until the top looks slightly cracked and feels soft to the touch, 25-30 minutes. Let cool completely on a wire rack.

Using a sharp knife, cut into squares. The brownies will keep in an airtight container in a cool place for up to 1 week. Though I can’t imagine them sitting around for that long – they are just that good.

 

You can’t use a cake tester or toothpick to judge doneness. Because the batter has a high percentage of chocolate, the tester comes out wet even if the brownies are done. But look at that gooey chocolate goodness!

Gluten-Free Pizza Takes Manhattan

Mozzarelli’s GF Pizza and Pasta, originally uploaded by A Gluten-Free Guide.

 

Yesterday, Mozzarelli’s pizzeria in NYC hosted a Gluten-Free day. The restaurant is usually closed on Saturdays and Sundays, but they opened for a special Sunday Gluten-Free extravaganza. They prepared a whole restaurant full of gluten-free pizza, pasta, desserts and more.

With countless types of pizza, homemade ravioli and even gluten-free zeppoli (the Italian version of doughnuts – but lighter and yummier) I was in a quandary – how could I possibly choose? Luckily, they were giving samples of the great penne alla vodka and gluten-free pasta with pesto sauce. They could pack anything to go, so I ordered the spinach quiche, chicken parmigiano, and two slices of pizza.

 

I had the chance to talk to Chef Ronny, the genius behind the NY style gluten-free pizza crust. The best balance of texture, flavor and crunch that I have had since my Celiac diagnosis. He was inspired by his niece, who was unable to eat at his restaurant until he developed the special menu. Ronny is excited by the challenge and was particularly proud of the homemade gluten-free breadcrumbs he perfected for yesterday’s menu. Thank goodness, because that enabled him to create the scrumptious eggplant pizza and chicken parm.

 

The gluten-free zeppoli were perfect – even lighter and more delicate than the gluten-free doughnut holes I had in Denver. They were such a hit they sold out well before closing. But my favorite dessert was the gluten-free cheesecake. Definitely the best I have had in a restaurant (I am partial to my homemade gluten-free cheesecake recipe).

 

Mozzarelli’s hosted a gluten-free day back in November, but I was in VA being forced to watch football that weekend and missed out on the celebration. If there is continued demand, Mozzarelli’s hopes to host Gluten-Free pizza, pasta and dessert Sundays once a month. I will keep everyone updated when the next event is scheduled. In the meantime, on weekdays they have a selection of 3-4 types of gluten-free pizza by the slice: separated from the regular gluten-glutton pizza and prepared with dedicated equipment. It’s such a luxury to be able to run into a local pizzeria, grab a single gluten-free slice and know that they are taking care to prevent cross-contamination.

Ronny and I had a great time talking about gluten-free baking. I am sure he will continue to excel when facing the challenge and look forward to tasting his new creations. Thank you to everyone at Mozzarelli’s for their warmth, enthusiasm and a delectable gluten-free menu.

Mozzarelli’s GF Pie Fresh From the Oven, originally uploaded by A Gluten-Free Guide.

 

Mozzarelli’s
38 E 23rd St, New York 10010
Btwn Park & Madison Ave
Phone: 212-475-6777
Fax: 212-475-6888
Open: Mon-Fri 11am-7pm

Gluten-Free Three-Bean Turkey Chili Recipe

Healthy Turkey Three Bean Chili, originally uploaded by A Gluten-Free Guide.

 

My sister-in-law, Jenn, is becoming one of my favorite food confidants. She recently called me asking for advice on salads to make. While, I love this salad, I recommended that during winter she explore some warm and hearty soups and wait for warmer weather for her salad adventures. Since we are both looking for healthy everyday recipes, I decided to experiment with turkey chili and report back on the results. This healthy, heart-warming winter recipe is surprisingly rich and flavorful without a lot of fat or calories. While cinnamon and cocoa powder may usually be associated with sweet rather than savory recipes, they add a complexity to the flavors here that won’t disappoint. If you are looking for another savory recipe that highlights chocolate, try my homemade gluten-free tamales recipe.

While there are a lot of ingredients in the turkey chili recipe, it’s still pretty simple to prepare. Since I was cooking for just little ol’ me, I froze the leftovers in single serving containers and was able to enjoy the fruits of my labors for lunch or dinner for much longer, whenever the craving struck. The optional topping of cilantro and plain low-fat yogurt or light sour cream really highlights the spices. I hope Jenn enjoys the chili as much as I did.

Turkey Chili Prep, originally uploaded by A Gluten-Free Guide.

 

Gluten-Free Three Bean Turkey Chili Recipe (adapted from Epicurious)

1 tablespoon vegetable oil
2 medium onions, chopped
2 seeded minced jalapenos
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 teaspoon red chili flakes
1 28-ounce can whole tomatoes
3 cups chicken stock or canned gluten-free broth
1 8-ounce can tomato sauce
1 15-ounce cans small white beans, rinsed, drained
1 15-ounce cans kidney beans, rinsed, drained
1 15-ounce cans black beans, rinsed, drained

Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass cilantro and yogurt separately.

Surviving The Holidays Gluten-Free

It’s that time of year again, holiday parties are in full swing. But what is the best way to stay gluten-free without feeling totally left out of the holiday celebrations?

I saw an interesting feature on the news about how to keep the holiday weight gain from creeping up on you. Eat before the party and bring a healthy dish — the tips seemed to fit perfectly with how to stay gluten-free. So if you are feeling deprived, just think how much better you will feel when everyone else is making their New Years’ Resolutions to lose the weight they gained.

1. Eat before you go to the party – this strategy is especially important for work or other holiday parties where you don’t have a personal relationship with the host. It’s a common strategy for those of us with Celiac – someone even created a tshirt for us.

2. Bring your own gluten-free dish – It’s difficult for someone unfamiliar with gluten-free requirements to understand which ingredients are off limits. Depending upon the party, you can bring a meal for yourself or why not offer to bring some gluten-free goodies for everyone to enjoy?

3. Be aware of cross-contamination – even if some of the dishes are gluten free, it’s easy for someone to casually use the same serving utensil for gluten and gluten-free dishes alike. Last night I was at a party, ready to eat some delicious hummus and veggies the host had for me. Right as I was about to take a bite I saw someone dip a cracker from another table in the hummus. Luckily I saw it happen BEFORE I took a bite.

4. Talk to the host beforehand – You could ask them to set aside any gluten-free appetizers before they are “glutened” I always try to let the host know that I will be eating beforehand or bringing something that I can eat so that they don’t have to worry about my dietary restrictions. If you do bring your own dish or eat beforehand, let the host know you appreciate the effort and are really excited about the party but that you don’t want to add an extra level of stress to their party planning.

5.Call the restaurant a few days in advance – If one of your holiday parties is at a restaurant, check online to see if they have a menu. Call the manager and let them know when you will be there and what party you are attending. Ask what the options are and see if the chef can accommodate your needs. If it’s a prix fixe menu they need lead time to have a separate dish for you. If they are unable to accommodate you then at least you have enough notice to eat beforehand or bring something gluten-free.

6. Be part of the planning – If it’s a work party or a group gathering get involved at the planning stages and you may be able to have the party at a “gluten-free friendly” establishment.

7. Throw your own holiday party – make it all gluten-free and relax as you enjoy everything being served (though beware, you may have to make the New Year’s Resolution with everyone else)

8. Focus on the people not the food – that’s the most important part of the holidays so try to enjoy all of the opportunities you have to celebrate with family and friends.

Gluten-Free Chocolate Pecan Pie Recipe

Gluten-Free Chocolate Pecan Pie , originally uploaded by A Gluten-Free Guide.

 

Oh Whole Foods, I already loved you but now you truly have my heart. Why am I expressing such love for a grocery store? Well, aside from all of the wonderful gluten-free products that Whole Foods has carried for years, they recently added frozen gluten-free piecrusts to their Gluten-Free Bakehouse line.While in general, I prefer to make things from scratch, a flaky, gluten-free pastry crust is not that easy. I used the Gluten-Free pantry mix to make crust for a delicious gluten-free pumpkin pie last year. But when the Delphi Celiac Forums started buzzing about the Whole Foods frozen piecrusts, I knew I had to find a pie recipe to try them out. The results were incredible, the Chocolate Pecan Pie and the crust were a huge hit at my holiday soiree this year.

 

Gluten-Free Chocolate Pecan Pie (adapted from Karo Syrup Recipe Collection)

3 eggs
1 cup sugar
1 cup dark corn syrup
5 ounces semisweet gluten-free chocolate
2 tablespoons butter, melted
1 teaspoon gluten-free vanilla
1 1/2 cups raw pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°F.

In a double boiler, gently melt the chocolate and set aside to cool slightly. If you don’t have a double boiler, set up a large pyrex bowl over a saucepot with simmering water.

In medium bowl, beat eggs slightly with a fork. Add sugar, Corn Syrup, chocolate, margarine and vanilla; stir until well blended. Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.

To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

It will be messy when you cut into it – but that’s just part of the fun of pecan pie! And if you can’t find the frozen crusts and are too overwhelmed to make the crust yourself, you can always try Cassandra’s Easy Crustless Pecan Pie.

 

Gluten-Free Dark Chocolate Almond Bark Recipe

Dark Chocolate Almond Bark, originally uploaded by A Gluten Free Guide.As I gear up for my annual holiday soiree, I want to share a quick and easy gluten-free dessert recipe that is sure to please your guests. I made this for a recent party and it was a huge success. I was looking to create something to pair with a decadent Raspberry dessert wine that I originally discovered during a Sunday afternoon in Brooklyn with Chris and Jed.

I turned to my favorite resource for kitchen experimentation – the book Culinary Artistry. It gives a list of food matches made in heaven. After pouring through the pairings, I knew raspberry, dark chocolate, caramel and almonds were the flavors I wanted to bring together. I decided to adapt an old standby, my Vanilla Butterscotch Bark recipe. I kept the butterscotch and used dark chocolate and almonds. The result was incredible on its own and even better when paired with the luscious flavor of the Bonny Doon Raspberry Framboise.

This is great for a party or would make a lovely homemade gift.

Good luck planning your holiday festivities – enjoy the season!

Gluten-Free Dark Chocolate Almond Bark Recipe

2 cups gluten-free semi-sweet chocolate chips (I used Guittard brand)
2 cups gluten-free butterscotch chips (also Guittard)
¾ cup toasted sliced or slivered blanched almonds

Prep work – Toast the almonds in the oven at 300 degrees for 6-8 minutes

Reserve ¼ cup each of the chocolate and butterscotch chips.

In a microwave safe bowl, melt the chocolate chips, 2 minutes on high, stirring every 30 seconds.

Spread the melted chips on a cookie sheet lined with wax paper.

Melt the butterscotch chips with the same method. Pour the butterscotch mixture on top of the chocolate and swirl with a toothpick.

Spread the reserved chips and almonds throughout the tray, gently pressing them into the mixture. Refrigerate for one hour. Break into pieces before serving.

If you are looking to serve a savory snack while entertaining – try this Rosemary Roasted Cashew Recipe – it’s another dish your guests will adore!

Café Atlantico – A Gluten-Free Guide Reader Request

Cafe Atlantico Montage, originally uploaded by A Gluten Free Guide.

 

Café Atlantico, an upscale restaurant in downtown Washington D.C., was the site of a recent brunch with my Dad, Aunt Judy and Uncle Rick. This meal, with its numerous gluten-free dishes, brought my weekend of family, food and football to a close on a high note.

Upon request, Café Atlantico provides customers with an allergen menu, outlining all of the potential allergy restrictions in each dish. The restaurant offers Latin fusion food served dim sum style (multiple small plates) for weekend brunch. Because dim sum dining is usually a shared experience, my family opted to eat purely from the gluten-free offerings. With more than 15 gluten-free choices, no one felt restricted.

While I couldn’t have the chips served with the fresh-made guacamole, the rest of the meal was free of gluten and full of flavor. I find dim sum plates are usually a little too small for my gluten-free appetite, but it was great to have the opportunity to try so many different dishes at a restaurant so far from home.

The scallops with orange puree, duck confit with passion fruit oil, cauliflower quinoa, and hot and cold foie gras and corn soup were just a few of the standouts.

On the sweeter side – I loved the coconut and crispy rice with ginger and my mango lime soup with meringue dessert.

I made a special effort to visit Café Atlantico after receiving this incredible letter about Chef Edgar Steele a few months ago.

“Dear Catherine,

I understand that you are a New York Native, but in case you covered any gluten-free restaurants in other cities I really wanted to bring a certain place/chef to your attention. There is an absolutely wonderful chef in the Washington D.C. area, Edgar Steel at Cafe Atlantico. I know this restaurant has been involved in Celiac Awareness before, but Edgar has truly gone above and beyond to accommodate me. Not only am I allergic to gluten, I also cannot have any dairy. Edgar spoke with me on the phone before my first visit there, wrote me to walk through the menu and all of the items that were safe for me, and the food was absolutely delicious. The restaurant staff are kind and clearly sensitive to these issues, and I am very sad to be leaving Washington after this summer and this wonderful place for anyone with gluten allergies (and other allergies!) to eat. Finally, since it was my 21st birthday this week, Edgar offered to prepare me a special brunch he is creating this morning that is both gluten and dairy free from their dim sum menu. Being someone who is just a college student and not a VIP in any way, and having had some awful experiences at restaurants, I have just been completely blown away by how well I have been taken care of by Cafe Atlantico. I do not know if there is a way to let other celiacs know what a wonderful chef this is but, I would really like to pass along this information since Edgar has done an absolutely phenomenal job withmy needs.

Thank you very much,

Sincerely,
Rachel Rothschild”

Thank you Rachel, for drawing my attention to this talented chef and restaurant. They happily accommodate dietary requests with graciousness and charm. I recommend Café Atlantico to anyone looking for a great meal full of interesting flavors and textures.

If anyone has another restaurant or product you would like me to try, please send me an email or post it in the comments. It’s only by sharing information with each other that we can get the word out about great gluten-free options!

 

Cafe Atlantico – Address: 405 8th Street NW – Washington, DC 20004 – Tel: (202) 393-0812

Gluten-Free Chinese Food Comes Back to Manhattan – Lilli and Loo

Lilli and Loo Montage, originally uploaded by A Gluten Free Guide.

 

While you may have mourned the loss of Gourmetland’s gluten-free Chinese food menu, during it’s brief hiatus, Lilli and Loo brings fantastic gluten-free asian cuisine back to NYC. More than just Chinese food, Lilli and Loo offers an entire pan-asian gluten-free menu – fully vetted and approved by the Gluten-Free Restaurant Awareness Program (GFRAP).

Owners Maggie and Alfred worked for five months to perfect their gluten-free recipes unveiling their gluten-free menu last week. The pan-asian offering reflects their Malaysian roots while their gluten-free offerings look for inspiration to their business partner’s daughter, Vanessa, who has Celiac disease. After becoming accustomed to creating special dishes and using wheat-free soy sauce for Vanessa, they decided to reach out to a GFRAP representative to give a safe gluten-free Asian dining experience to more of Manhattan. Not content to provide merely “safe” food, they strive to offer customers “real” food rich with flavor and exotic spices. Their efforts pay rich dividends to all who dine at Lilli and Loo.

Maggie and Alfred display genuine care for their patrons and impressive knowledge about food. There are many intricacies involved with gluten-free cooking: being aware of cross-contamination dangers, checking for hidden sources of gluten, knowing which brands of fish sauce or rice noodles are gluten-free, etc. At Lilli and Loo patrons can dine with confidence that the owners knowledge of such intricacies is nonpareil. After noting their warmth and friendliness, I was struck by Alfred’s love of food. This man is a kindred spirit to any foodie.

Alfred derives evident pleasure in discussing food, recipes and ingredients. He delightedly explained to me that arrowroot starch gives their gluten-free sauces a better texture and clearer consistency. His energy levels rose as he talked about all of the attention and detail brought to bear in creating truly outstanding gluten-free recipes. Alfred’s eyes twinkled as he described the ingredients in the fresh Saigon spring rolls and dipping sauce. Strike up a conversation with Alfred about the subtleties and nuances of food preparation and you will soon find yourself soaking up insights from a true culinary artist. At Lilli and Loo I felt the tangible graciousness and joy towards creating great gluten-free food that I experienced during my culinary feasts in Italy.

After all of this discussion about the menu, my stomach was rumbling. I wanted to eat some of Alfred’s creations! Joined for dinner by my gluten-free stalwart Molly and my little sister Alex, the quantity we ate belied our small statures. But since I still didn’t get to sample everything; a follow up visit is necessary -ah, but I get ahead of myself.

We started with the Fresh Saigon Roll, made with fresh mango, avocado and rice vermicelli in a rice paper wrapper. It was presented beautifully with a strip of nori to add a depth of color. The best part was the spicy mint dipping sauce – fresh basil, cilantro and ginger make this sauce something I would have eaten with a spoon had decorum not gotten the better of me. Molly’s comment about the sauce is illustrative: “this is ridiculous it’s so good.” It’s fresh and subtle with a spicy finish.

 

The Tom Yum Seafood soup was next. This hot & spicy lemongrass kaffir lime broth with seafood okra, tomato and mushrooms is VERY spicy but we all loved the heat – Alex said she had never had a soup with so much flavor.

To round out our appetizers we ordered the Thai Chicken Lettuce Wraps. The pineapple and fresh ginger add a fresh sweet taste that surprises and delights.

 

The Pomegranate Teriyaki Grilled Chicken is sweet but with a bite “like a pomegranate.” I love it when the flavors of ingredients are highlighted instead of hidden. The steamed vegetables were cooked perfectly, with just a hint of crisp and crunch.

 

The Borneo Orange Chicken is made with crispy white meat and a spicy mandarin orange sauce. Molly, who is generally a vegetarian, decided to give one piece a try. That piece was so intoxicating she kept going back for more, eventually finishing the dish. When you have to fight a vegetarian for a chicken dish, it must be good.

 

My favorite was the Asian Shrimp Ratatouille – diced tomatoes, eggplant, zucchini and peppers in a sweet and sour sesame garlic sauce. The eggplant was better than the special at Gobo. I could eat this dish every night for a week without tiring of it.

 

Alfred is working to expand the gluten-free menu in the coming weeks and if this location’s offering takes off they will look into developing gluten-free menus for the other three Lilli and Loo locations in Manhattan. I have an extra incentive to help make this happen since their uptown location would deliver to my apartment. If you are lucky enough to live within a 15 block radius of 61 st and Lexington, you can already order a gluten-free meal to be delivered to your door.

Before leaving, I met the other partner whose daughter inspired this great addition to the GFRAP roster. He told me that they are open to suggestions because they aren’t doing it for the money but to do what is right for customers. I had an incredible meal start to finish – my only suggestion would be to have some alternative to the ‘gluten-filled’ fortune cookie for the gluten-free customers. Maybe just serving a fortune on a plate rather than the cookie. Anyone have any ideas?

 

Lilli and Loo: 792 Lexington Ave, New York 10021 Btwn 61st & 62nd St Phone: 212-421-7800