A Gluten Free Guide

Enjoy Life on Food Network

In case there was any doubt, more media coverage this week shows Gluten-Free is going mainstream. Enjoy Life Foods, whose products I featured in a mixed-results review a few months ago, was featured on this week’s episode of the Food Network’s “Unwrapped” with Marc Summers (all you old Double Dare fans can now reconnect with Marc). This is actually one of three recent pieces in which gluten-free food has been highlighted on Food Network. Alton Brown baked gluten-free chocolate chip cookies on “Good Eats” and “Dinner Impossible” featured a mission requiring Chef Irvine to create a gluten-free dish.The PR team at Enjoy Life is doing a great job of spreading the word. In addition to the coverage on Food Network, they recently sent me two of their new gluten-free cookies to sample.

Emily, my faithful gluten glutton taster, and I were both pleased with the results. They even changed the packaging that we complained about in my first review!

The happy apple cookie was tasty and didn’t have any of the “health food cookie” taste I normally associate with apple flavored cookies.

The lively lemon cookie was definitely the standout during this tasting. The citrus “spice” of the lemon is light and refreshing in this soft and moist cookie.

Thanks to Enjoy Life for making allergen-free goodies that even gluten-gluttons gobble down with relish.

A Summer BBQ – Grilling Gluten-Free

I escaped from the city recently for a day of great conversation and food in Montclair, NJ. My dear friends Jed and Chris invited me out to their house for one last hurrah before they said farewell to suburbia and responded to the urban call of Brooklyn.

Chris went to every effort to ensure that we would have an entirely gluten-free dinner that even the kids would enjoy. While I’m sure I could wax on forever about how delicious the food was and how truly loved I felt, I think in this case the pictures speak much louder than my words possibly could.

I will, however, leave you with a recipe. We ate our grilled corn on the cob smothered with Cilantro Lime Butter. Its spicy kick may be too strong for the little ones, but it’s delicious on corn or even on steak (thanks go to Arvin for pointing that out).

(Gluten-Free) Cilantro Lime Butter

2 sticks unsalted butter (softened)
1/3 cup chopped cilantro
zest of 2 limes, juice of one
2 teaspoons salt
1/2 – 3/4 teaspoon of cayenne

In a small bowl stir the salt and cayenne into the softened butter. Add the lime zest and juice, stir. Add the cilantro and stir until evenly mixed.
You can serve this immediately. If you need to make it ahead just pull it out of the fridge about 30-45 minutes before serving so that it softens slightly.

Grilling gluten-free can be simple and easy, and it doesn’t get much better than eating outside on a warm summer night.

Tag, You’re It – 8 random facts

Sea, the talented gluten-free chef behind the ultra-delicious Book of Yum, recently tagged me for a MEME. According to wikipedia: “a meme is defined within memetic theory as a unit of cultural information, cultural evolution or diffusion that propagates from one mind to another analogously to the way in which a gene propagates from one organism to another as a unit of genetic information and of biological evolution. Memes, like genes, do not purposely do or want anything — they either get replicated or not.” I agree, that this sounds like a lot of fancy jargon for a chain letter.

I was always one to ignore the flood of memes in my email inbox in college or more recently on Myspace pages. For some reason, I feel compelled to keep this meme going. Thanks for thinking of me Sea. Here are eight random facts about Ms. Gluten-Free Guide:

1. My brother and I share a birthday, born two years apart within an hour of each other
2. I speak Italian fluently
3. When I lived in Rome, I could see the Coliseum outside my door every morning as I left my apartment
4. Yoga brings me peace
5. I worked in a medical lab doing research for two summers
6. I was on the math team in elementary school and Jr. high – other kids had awards for sports – I had “Math Trophies” (don’t worry I wasn’t a complete recluse, I was on the swim team too)
7. I don’t have a middle name
8. I can fall asleep in any moving vehicle

I’m supposed to tag 8 people, but it’s a big step just to get me started so here I go with six (sorry if you’ve already been tagged):

Allergic Girl from Don’t Pass the Nuts
Bea from La Tartine Gourmande
David from Gluten Free NYC
Erin from Gluten Free Fun
greenfrog from Inlimine
Kelly from The Celiac Chicks

Chocolate To Lift Your Spirits

The last two months have been pretty amazing for this Gluten-Free Guide. I fell in love, was featured in a Gluten-Free story in the NY Times (wow, I am truly honored) and turned 29 (for the first time).What exactly does one do to celebrate a 29th birthday? I decided to have an iron-on shirt party. I’m not crafty by nature and my iron had spent the last year sitting unused in my linen closet (much to Mom’s chagrin). The craftiness was surprisingly fun, but, of course, my favorite part of entertaining was planning the menu.

What would be good on a hot July day? I decided to serve root beer floats, a la Bobby Flay, my standard chips, dips and crudite, some fun new cheeses, and homemade chocolate dipped fruit. Originally, I was planning on making Friendship Bars, but they seemed a little too heavy for a summer menu. So instead, I used the dates and apricots to extend the chocolate indulgence.

Next time you see expensive chocolate covered strawberries at the store, walk on by, they are surprisingly easy to make, and the homemade ones are much easier on your wallet. These are going to become a new entertaining staple for me; the key is buying the best chocolate you can find.

Chocolate Dipped Strawberries, Dates, and Apricots

 

(Gluten-Free) Chocolate-Covered Fruit

1 pound fresh strawberries washed
8 ounces dried Turkish apricots
8 ounced medjool dates
8 ounces E. Guittard 72% Cacao Bittersweet Chocolate, chopped
8 ounces E. Guittard 38% Cacao Milk Chocolate, chopped
2 Tablespoons shortening

In a double boiler, gently melt the chocolate and shortening over simmering, not boiling water. Be sure to stir well to fully incorporate the shortening. Keep the chocolate at a low heat and gently dip the fruit in the mixture. Place each piece on a piece of wax paper and transfer to the fridge for 30-60 minutes to set. You may have to re-warm the chocolate a few times as it starts to set.

Note: Taking a cue from my experiment with fondue, I mixed two types of chocolate, but if you only have one it will work just fine. Also, I don’t have a double boiler so I set up a large pyrex bowl over a saucepot with simmering water.

If you want to get more creative, try chopping up nuts or melting white chocolate for an extra bit of color and flavor. Substitute cherries, apples or other dried fruit. Though really, what more do you need than chocolate and strawberries?

A Gluten-Free Dinner with Mario Batali

Ok, so I didn’t actually dine with the Italian Chef and Food Network star, but his presence was felt at a delightful gluten-free dinner at Otto. The lovely, Allergic Girl, organized a gluten-free “bloggy” dinner recently, complete with gluten-free pasta, salads, sides and dessert. It was a practically perfect evening of conversation and food. AG and I were joined by Kelly of the CeliacChicks, and occasional blogger Jennifer.

Located on 8th Street and Fifth Avenue, just north of Washington Square Park, Otto is the type of restaurant I would normally avoid. A focus on pizza, pasta and Panini just doesn’t seem amenable to a gluten-free meal, so why put myself through it? When I arrived at the restaurant, I did get a little spooked. It was relatively early on a Thursday night but the place was buzzing. Crowded and noisy, how could my strict food needs possible be met? Dining out is always risky, so why take a chance when the odds seem stacked against me?

Well, I put my trust in the incredible Allergic Girl. AG had arranged the dinner after an exchange with Chris, the general manger, outlined on her blog. Before our dinner, AG met with Chris and the chef to outline exactly what was needed to accommodate gluten-free customers. Even with a jam-packed dining room and what must be a hectic kitchen, I knew that the staff was educated and that Chris wanted to make sure they got it right.

Chris was a gracious host, guiding us through the menu, giving recommendations for the multiple food allergies at the table. (I was lucky to just be limited by gluten!) There were so many choices – I was restricted only by the inadequate capacity of my tummy.

I started with a trio of vegetables. The “funghi misti” or mixed mushrooms were marinated and seasoned beautifully. Eggplant Caponatina is one of their specialties. It was on-par with the homemade versions I enjoyed in Italy; a perfect balance of sweet and savory. The Summer Squash with pecorino was a light and refreshing, a nice contrast to the other slightly heavier dishes.

I was tempted by the cucumber and fennel salad Kelly ordered.

Eating with your eyes is easy when you see Jennifer’s arugula and cherry tomato salad.

AG’s red onion salad looked a little heavy on the onions for my palate but she gave it thumbs up.

During my years as a gluten glutton, I rarely ordered pasta in restaurants. Even with the most elegant presentation, it was usually something I felt I could prepare relatively easily at home or it wouldn’t live up to the pasta dishes I ate constantly in Italy. This, however, was a special occasion; I was in Mario’s domain. I was given the opportunity to select from multiple preparations and TWO different types of gluten-free pasta. Leaving any fat or calorie concerns at the door, I immediately gravitated to the Pasta alla Carbonara. Rich with cream, bacon, egg and cheese, it’s one of my all-time favorites. This version didn’t disappoint, with a surprising peppery accent to balance the cream.

AG ordered a special preparation not even on the menu. La Capricciosa – prosciutto and pancetta ground up together and then cooked with caramelized red onions in a tomato sauce.

Kelly ordered the pasta with mussels. Jennifer also went off the menu with a black pepper and cheese topped penne (we all went with the Tinkayada over the Bionaturae gluten-free pasta).

When time came to look at the dessert menu, I was intrigued by the gelato flavors. A Southern Italian specialty, I enjoyed many Ricotta gelati topped with cinnamon during my summer in Ragusa. However, I had never tried olive oil or tarragon flavored gelato. I selected a trio: Olive Oil, Sweet Corn and Ricotta. The Olive Oil gelato was absolutely outstanding. Using a vanilla base and flavored with the finest Italian olive oil, it was smooth, sweet, with a hint of caramel. Kelly had the tangerine sorbetto, a tad healthier than my ice cream.

After an amazing dinner the question still remained, why exactly are they working so hard to help us eat safely? Chris was happy to explain. After being unable to accommodate a gluten-free request at Babbo earlier this year, Mario sent an edict to all of his chefs and managers, insisting that they have gluten-free pasta available in all of his restaurants. (Also of note, on a recent episode of Iron Chef, Mario asked if any of the judges had peanut allergies. It was the first time I had ever seen one of the chefs ask about food sensitivities.) Thank you Mario! I have yet to eat at the infamous and impossible-to-get-a-reservation Babbo, but I know I will enjoy a tremendous gluten-free meal when I do.A big thanks also go to Otto’s manager, Chris, who did everything in his power to make the evening as stress and worry-free as possible. With only one minor (but easily identifiable) slip-up, I was impressed. For those looking for more than pizza and pasta, Otto offers an extensive selection of wines and on my next trip I will order one of their artisanal cheese plates with some of their smoked and cured meats. To top it all off, their prices are reasonable, in fact cheap for Manhattan. What more could a gluten-free girl want?

Otto Enoteca and Pizzeria 1 5th Ave, New York, New York 10003 At 8th St Phone: 212-995-9559

The Impossible Dream – A Gluten-Free Croissant

Gluten Free Croissants III, originally uploaded by A Gluten Free Guide.

 

Croissants and ravioli are two foodstuffs I wrote off after being diagnosed with Celiac. I have vivid taste memories of the fresh croissants I ate while visiting friends in Paris and the plates of perfectly dressed ravioli stuffed with ricotta cheese I enjoyed for years. I didn’t see ANY gluten-free prepared alternatives and the amount of effort required to make my own seemed unwarranted. So I went along my merry way, only briefly mourning the loss.

Loyal readers may remember that I recently had the opportunity to eat delicious gluten-free ravioli from Everybody Eats. Well, now my gluten-free options are once again expanding. That’s right – I ate a gluten-free croissant!

I had heard rumors for two years about gluten-free croissants existing in France. But no one had actually ever seen or eaten the elusive gluten-free delicacies. Well, recently Amazon.com started offering gluten-free food items imported from France, including the heretofore impossible to find gluten-free croissant. With shipping, my order totaled $14, but the mere possibility of enjoying a croissant was worth the risk.

I invited my steadfast gluten-eating friends Emily and Carlee to help me taste the baked goods. Our final analysis – not bad. Now these are not something I would buy if suddenly I could eat gluten again, but they definitely satisfied a craving that had been lingering.

 

 

The croissants come five to a package, vacuum-sealed for extended freshness.

 

They are not as light as a fresh croissant, but they are pretty similar to Pilsbury crescent rolls in consistency and size.

 

Once heated, you can really see and taste the butter used to make them flaky and rich. These are not a low-calorie treat by any stretch of the imagination.

 

They won’t make it onto my regular shopping list, because my waistline and pocket book couldn’t withstand the hit. But I am glad I tried them and will order again when the craving strikes.

More Gluten-Free Quinoa

Quinoa with black beans and jicama, originally uploaded by A Gluten Free Guide.

 

As mentioned in my previous post on Sante Fe Style Quinoa, quinoa (pronounced “keen-wa”) is one of my post-celiac discoveries. It is an ancient South American grain that has higher protein content than most grains.

After experimenting with a mushroom quinoa pilaf, I decided to do my own version of Candle Café’s quinoa salad. I used red quinoa for the first time in this recipe. I didn’t find the taste difference appreciable, so use whichever version of quinoa you have on hand. If you have a hard time finding jicama, just substitute something else with a little bit of crunch. Celery would provide a nice balance to the texture of the dish.

Make sure to rinse the uncooked grains well under cold running water to wash away the bitter-tasting resin.

Quinoa Salad with black beans and jicama

2 cups gluten-free chicken or vegetable broth
1 cup quinoa, rinsed well under cold running water
1 teaspoon salt
Freshly ground black pepper to taste
1 (15 oz) can black beans, rinsed and drained
1 cup diced jicama
A handful of chopped fresh cilantro

In a medium saucepan, combine the broth, quinoa, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes. Uncover and toss with a fork. Transfer to a large bowl and let cool.
Add the remaining ingredients to the quinoa mixture, tossing well to combine. Add salt and pepper to season as desired. Serve at room temperature.

If you’ve cooked with quinoa before, what are your favorite recipes? Shauna recommends pairing it with bacon and eggs. GF By the Bay uses garlic, kale and pinenuts in her quinoa pilaf. Heidi makes a big quinoa bowl with nuts, asparagus and garlic. It makes a great canvas for so many different flavors.

Revisiting an Old Favorite: Eating Gluten-Free at Gramercy Tavern

Gramercy Tavern, originally uploaded by A Gluten Free Guide.

 

My first apartment in New York was a very cozy [read: suffocating and small] one bedroom in a fourth floor walk-up a long hike from the subway. Even with a roommate to help with the rent, I didn’t have much in the way of disposable income to spend on lavish dinners. That, however, did not prevent me from taking advantage of all that NY offers in culinary adventures. I made reservations for “restaurant week” lunches every time it rolled around. I can still remember the first time I experienced perfectly seasoned lamb at 11 Madison Park.

During that first year in the city, my dear friend Ben, who was equally poor yet shared my appreciation for food, introduced me to Gramercy Tavern. It didn’t seem possible that one of the best restaurants in the city could have something on their menu to meet my budget constraints. Imagine my delight when Ben explained that the front room or “Tavern” menu was affordable even for us. They didn’t take reservations, and the wait might be long, but we would be able to dine on filet mignon served with sautéed onions and the most creamy potato puree that had ever passed over my lips for a mere $20. Who was this Chef Tom Colicchio and how could I ever thank him?

Since those early days in Manhattan, Gramercy Tavern remains one of my favorite restaurant experiences. I have had the opportunity to eat in the more lush “back room” of the restaurant, but the warm elegance of the front room keeps drawing me back. The Times recently did a review of the restaurant as it underwent a recent change of management and welcomed Chef Michael Anthony. Chef Colicchio is now a reality TV star and running his also amazing Craft family of restaurants.

Danny Meyer, the man behind Blue Smoke and 11 Madison Park to name a few, continues to steward Gramercy Tavern in the right direction. The staff is unpretentious and helpful beyond measure. Even with my new gluten-free food requirements, I am able to enjoy a full range of tastes and flavors. Fellow gluten-free blogger, Allergic Girl is also a fan.

On a recent trip to the front room, I took full advantage of the fresh seasonal menu and indulged in range of dishes and flavors. It proved to be another rendezvous with delectability.

The marinated calamari and carrot salad served with toasted pine nuts and meyer lemon vinaigrette was light and tangy. The calamari was cut to perfection, not a single bite was “extra chewy.”

A simple spinach salad reaches new heights with sunchokes, pecorino and a lemon vinaigrette, according to my friends who ordered this gluten-free selection.

 

Grilled sea scallops served on braised red cabbage, celery root puree and crispy prosciutto was technically an appetizer, but I ordered it as my entree. The puree highlighted the flavors of the scallops and the combination of textures was a delight for my palate. It took all of my restraint not to “lick the plate.”

 

My friend Susan ordered from their oyster menu with equally rave reviews.

While the pastry menu was off limits for me, I am consistently impressed with the Tavern’s cheese menu (I am a fan of cheese after all). I selected a range of cow’s and sheep’s milk cheeses paired with quince paste, a date walnut cake and a creamy honey.

 

Our server brought me a bowl of their spiced nuts to compensate for the not so gluten-free bread that normally accompanies the cheese plate. When I asked him about the ingredients, he went to the back room and brought out the entire recipe so that I could be sure there were no suspect elements. (Like I said before, incredible service.)

 

If you are there on a special occasion, they will be more than happy to help you celebrate. I surreptitiously let the waiter know that it was Susan’s birthday, so dessert was adorned with a chocolate greeting. It was a perfect evening of celebration, food and friends.

 

GRAMERCY TAVERN: 42 East 20th Street New York, NY Phone: 212 477-0777

Spice is Nice

 

After a week in Southern California, enjoying some delicious Mexican Food, I thought it was time to share a spicy recipe infused with Mexican flavors. Another great find from Donna Klein’s Gluten-Free cookbook, these toasted tex-mex almonds will kick up the flavor and dance on your tongue. As a bonus, this recipe is really easy to prepare, much less time-intensive than my Mexican tamales.

 

Toasted Tex-Mex Almonds

3 tablespoons canola oil
3 cups whole blanched almonds
1 ½ teaspoons garlic salt
1 teaspoon gluten-free chili powder
1 teaspoon ground cumin
Pinch cayenne pepper

In a large nonstick skillet, heat the oil over medium heat. Add the almonds and cook stirring, until golden, about 5 minutes. Remove from heat and, using a slotted spoon, immediately transfer to a heatproof bowl. Add the remaining ingredients to the nuts, tossing well to thoroughly combine. Transfer to a baking sheet and spread out in a single layer. Let cool to room temperature before serving. (Cooled nuts can be stored at room temperature in an airtight container for a few weeks.)

I’m in Love with a CEO

 

I take this break from a regularly scheduled gluten free recipe, restaurant or product review to announce that I am in love. I became an aunt today. My younger brother Daren, and dearest friend, is now a Dad. I can hardly believe it. His son, Cameron (who’s initials are CEO) was born today.

I am beyond ecstatic. I was practically running through the cavernous hospital hallways to reach the room holding this little miracle.

I greedily snuggled him close to me until my brother forced me to let grandma have a turn.

I let Dad hold him only long enough for a photo op.

 

Then I took Cameron back into my arms and gently pressed kisses on his forehead and surprisingly full head of blonde hair.

As I felt his tiny heart beat and lungs expand, I was overwhelmed with a feeling of awe. Little does Cameron know how much love I am going to pour over him whenever I have the chance.

Lest the post be finished without a mention of food, I will tell you what Daren and Jenn said about “Aunt Catherine” shortly after they discovered they were expecting. “Oh we know our kids are going to love you. They’ll say ‘We like going to see Aunt Catherine, she makes us eat weird stuff, but she’s really cool.’”

 

I can’t wait to be ‘cool Aunt Catherine.’ Congratulations Jenn, Daren and Cameron. I love you all.

UPDATE: He’s at home now, already taking over Mom and Dad’s bed.