Gluten Free Expedition

Gluten Free Travel - New York City

I went to NYC for a conference last week and fell in love with the city.  While I wouldn't want to give up my house with the huge kitchen and big back yard, there are some really fun aspects of NYC.  I love the range of restaurants that you can walk to.  I love that New Yorkers walk everywhere - those sidewalks are crowded!  And I tell you what the only thing harder than walking through a crowded NY sidewalk is trying to do it with an open umbrella!  I only wish the weather was better because I could have gotten some amazing pictures, but alas Mother Nature didn't want to cooperate!

I met my friend S and she took me on a walk all around the West Village, Greenwich Village and then back up to Times Square (OK we took a cab back to Times Square).  Little did I realize how close I was to Bryant Park during Fashion Week!  But I did see a few touristy things - Union Station, Washington Square Park and the arch from "When Harry Met Sally", Times Square, NYU - Greenwhich Village so reminds me of every college town I've been in; I think it's the feel in the air from the student - excitement and youth with a touch of invincibility and infinite possibilities.

We stopped at Risotteriafor dinner because I just had to try the place in NY famous for their gluten free breadsticks!  They were wonderful, even S (she that doesn't have to eat gf) thought so!  She said "This place is good, you should definitely put it on your blog!"  The restaurant itself is very small - it probably seats And I got to have a Caesar salad with croutons - how often do you get that without having to make them yourself?  The risotto I had was so creamy and delicious, with Parma ham, spinach and fontina cheese (my favorite!)  I left there with a full belly, their pizza crust/breadstick mix, a black and white cookie and their version of a twinkie.  I had the "twinkie" for a not quite midnight snack the next day.  It was good, but the cream was a little too shortening-tasting, if that make sense; it wasn't very light.  The cookie I saved for breakfast the day I flew out.  That was amazing.  It was one of those cake like cookies, very soft and melt in your mouth.  Surprisingly, I actually liked the white icing better than the chocolate (though the chocolate was very good too).  The chocolate was very rich for early in the morning, I think that was why.

The next night I went to Cafe Frida for dinner.  What a wonderful authentic Mexican restaurant!  Have I ever shared my thoughts on eating alone?  I always sit at the bar because you're likely to be entertained by the bartenders if it's not busy, or you'll have someone to chat with sitting next to you if it is busy.  Maybe that's just me, but I find it rather boring to try to entertain myself at dinner! 

Anyway, back to the food - it's delicious and most of it is naturally gluten free.  I ordered some delicious enchiladas filled with chicken and smothered in tomatillo sauce with rice and black beans on the side.  They also have a long list of specialty drinks - I wish I could have had a small taste of each one because they all sounded so unique.  I did try the Hibiscus Margarita and a Fresh Raspberry Mojito - YUM!

My trip to NYC was amazing and I can't wait to go back. Maybe next time I'll bring some friends, that would make it even better!

Bar B Q Ribs

Don't those just look mouthwatering?  NO?  It's the old camera, trust me, they were heavenly!  They had a great smokey flavor from the rub and were nice and tender with a few pieces of caramelized fat - is it wrong to eat that?  It tastes so good!

What we found the easiest and most delicious way to cook ribs is to slow cook them in the oven with a dry rub and then put them on the grill for about 5 minutes each side while loading them with bar-b-q sauce.  YUM!

Bar-B-Q Ribs

Dry Rub:
1/2 cup brown sugar
1 1/2 Tbls smoked paprika
1 Tbls chili powder
1/2 Tbls ground mustard
2 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp celery salt
pinch of cayenne

Set the ribs out at room temperature for 10-15 minutes while you mix the rub.  Mix all the ingredients together and rub it all over ribs - top, bottom and sides.  Place the ribs on a cookie sheet covered with foil (to help with clean up!)  Heat the oven to 250 degrees.  When the oven comes to temperature, put the ribs in and bake for 3 hours.

When 3 hours are almost up, preheat your grill (if gas) for 5-10 minutes on high.  Reduce heat to medium and place ribs over the heat.  Grill on both sides for 5 minutes each while basting with your favorite bar-b-q sauce.

Have plenty of napkins handy because these ribs are very messy and so delicious!

Stone Ground Mustard Dressing

This is my version of a delicious gluten free salad I had at a lovely cafe just down the street from where I work.  The cafe is great because they make everything from scratch and the chef knows every ingredient that goes into his recipes.  They can easily tell me what is gluten free and what isn't, or how they can change a dish to make it gluten free.

I didn't have any left over chicken, but that would be great in this salad.  Also green beans would be a good addition. 

I roasted some potatoes in olive oil and Herbs de Provence until crispy and golden brown.  I tossed the potatoes with a mixed baby greens salad and poured the Stone Ground Mustard Dressing over the top.  Yum!

Stone Ground Mustard Dressing

2 Tbls stone ground mustard
2 tsp mayonnaise
1-2 tsp red wine vinegar
1/2 tsp honey
Salt and pepper to taste

Mix all the ingredients together well.  Add a little bit of water for a thinner consistency.  Pour over salad.  Enjoy!

Gluten Free Sandwich Bread

Ugh - sorry about the bad lighting in this picture!  My camera is broken and I'm using the old one - it doesn't work so great!

I love toast!  It's great for breakfast or a late night snack.  It's sometimes the only thing I want to eat when I'm not feeling so great.  It's hard to eat eggs without something to mop up the yolk or pile high with the scrambled variety.  But good gf bread is hard to come by.  Yes, most do taste better toasted, but they're still not great toast!  And they certainly aren't worthy of a good roast beef sandwich!

I think I've finally done it - a really great sandwich bread, just how I like it.  This bread is wonderful, it actually tastes just like whole grain wheat bread.  It has a soft inside with a great crust and can be eaten as is, or toasted with your favorite toppings.  And it stayed on my counter for 3 days and didn't get dry, crumbly or mushy.  I used teff flour in this recipe which, I think, gives it that great "whole wheat" flavor. 

Gluten Free Sandwich Bread

1 1/2 cup warm water
2 1/2 tsp (1 package) yeast
3 tsp sugar
1 cup millet flour
1/2 cup teff flour
1/2 cup rice flour (brown or white)
3/4 cup potato starch
1/4 cup tapioca starch
1 tsp salt
2 1/2 tsp xanthan gum
2 Tbls flax meal
1 Tbls egg replacer
4 Tbls butter, melted
3 eggs - put these in a bowl of warm water to get them to room temperature
1 tsp apple cider vinegar

Add 1 tsp sugar and the yeast the warm water and let it sit and proof for 5-10 minutes.

In the bowl of your mixer, stir together the flours, remaining 2 tsp sugar, salt, xanthan gum, flax meal and egg replacer.

Add in the melted butter, eggs and apple cider vinegar and stir well.

Add in the proofed yeast mixture and mix until incorporated.  Turn the mixer up to medium high speed and mix for 5 minutes.

Pour bread dough into a greased bread pan.  Cover with a soft towel and let the dough rise in a warm place for 30-40 minutes.  Bake in a 350 degree oven for about 40 minutes, until the crust is browned and the bread sounds hollow when you tap the top.  Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.

Zucchini and Corn Fritters

This picture doesn't do these justice.  They were amazing - sweet from the corn and a little salty.  We couldn't get enough of them.  And they are just as good warm or cool.  I was eating them as they came out of the fry pan and then had more later when I was actually eating dinner.

I found this recipe on Serious Eats with a new weekly column - the Crisper Whisperer, how cute is that?  Every Tuesday Carolyn Cope is going to post a column using in season veggies to help you use up what's in your crisper from your garden, the Farmer's Market or your local CSA delivery.  What a great idea!

One note: when you're frying these watch out for the stray corn kernels.  When they sit all alone in the hot oil sometimes they pop and fly out of the pan.  I really need a splatter guard for frying!

Zucchini and Corn Fritters
Adapted from the Crisper Whisperer on Serious Eats.

2 medium zucchinis
1 tsp salt
3 eggs
2 ears of corn, kernels cut off
1/3 cup onion, finely diced
1 Tbls chives
1/4 cup parsley, chopped
1/2 cup rice flour
1/4 cup potato starch
dash, or more of hot sauce
Canola oil for frying

Shred the zucchini and put into a colander, sprinkle with salt.  Put the colander into the sink and let it drain as you mix up everything else.

Whisk the eggs in a large bowl.  Mix in the corn, onion, chives, parsley, flour and hot sauce.

Squeeze the excess water from the zucchini and mix that into the other ingredients.

Heat a large pan with about 1/4 inch of canola oil over medium-high heat.  When the oil is hot drop large spoonfuls of mixture into the pan - flatten the mound out with the back of your spoon.  Fry on one side until the edges turn golden brown (about 2 minutes), then flip the fritter and fry the other side about 1-2 minutes more until golden brown on that side.  Remove from oil and drain on a paper towel.  Let them cool slightly before attempting to eat. 

These are wonderful even when they cool to room temperature, but you could stick them in a warm oven (200 degrees) until ready to serve.

The original recipe suggested serving them with Greek yogurt or sour cream, but we were too busy enjoying them to remember this!

Warm Berry Compote with Champagne Zabaglione

This week was the Husband and my anniversary.  I wanted to celebrate with champagne*.  I love the taste of the light bubbly tickles in my mouth.  The Husband, let's just say he's not too fond of it.  But I had this bottle of Blanc de Noirs that was just begging me to pop it open - that's another thing I love about champagne, the great of the cork when you open it. 

Aside: do you know how to properly (and easily) open a bottle of champagne?  You hold the cork in one hand and turn the bottle (holding onto the bottom) with the other hand.  With each turn the cork slips out a little more until <POP>!  You still get the drama without the mess (and waste) of champagne overflow. 

Anyway, I decided that I was still going to drink champagne (its my anniversary, damn it!) even though the Husband didn't want any part of it.  BUT there is no way I could drink a whole bottle myself - well, I probably could, but I didn't think that would be a good idea on a "school-night".  So I decided to use up some of the bubbly in a dessert. 

Zabaglione is an Italian dessert, sort of like a light custard, usually made with Marsala wine, but why not use champagne?  The champagne that I used was not as sweet, so I added a little extra sugar.  I served it over a warm berry compote made with strawberries and raspberries.  And I have to admit that I used frozen berries, but I didn't want to stop at the store again.  Fresh berries probably would have been even better, but it was elegant and very tasty - and oh so easy, just my kind of recipe!

Warm Berry Compote and Champagne Zabaglione

For the compote:
1-1 1/2 cups berries
1/4 cup sugar
1/4 cup Chambord

Put all the ingredients into a small saucepan over medium heat.  Stir until the sugar is dissolved then turn the heat down low and let the sauce thicken a little.

For the Zabaglione:
3 eggs
1 Tbls sugar (if you are using a sweet wine you could cut this down to 1 tsp)
1 Tbls lemon juice
1/2 cup champagne

Whisk all the ingredients together in the top of a double broiler (or a bowl on top of a saucepan with water simmering in it).  Continue whisking until the mixture is frothy and thickened, about 10 minutes.  Take the bowl off the heat and continue whisking for another 1-2 minutes until the zabaglione cools slightly. 

To serve:
Use 2 bowls, parfait glasses or wine glasses; put 1/2 of the Berry Compote in each glass/bowl reserving a small amount for the topping.  Top with 1/2 of the Zabaglione in each glass.  Top with the remaining Berry Compote.  Serve warm.

*For those connoisseurs out there, what I actually used was a sparkling wine because it came from California.

Gluten Free Beer now FDA Regulated

In news that may interest some - the FDA has just issued a Guidance document for the regulation of gluten free beers as reported in USA Today.  Apparently gf beer wasn't considered "real" beer before because it didn't meet the definition (brewed from malted barley and other grains) according to the regulations.   So last year the FDA took over regulation of non-malted beers from the TTB.

Now makers of gf beer can label their product as such after testing and confirmation done by the FDA.  According to the article: "Brewers of gluten-free beers have until Jan. 1, 2012, to begin adding nutrition labels to their products, including a declaration of major food allergens, which includes wheat."  Interestingly, I happened to notice that the label on my Redbridge beer contained information usually found on the food labels.  Calorie content, ingredients and nutrition were all there.  I assume this was done because Anheiser knew they were going to be required to include this on their label at some point, but it was so strange to see on a beer bottle! 

Gluten Free Chocolate Espresso Cupcakes

A while back I bought some cupcakes from the Sweet Sin Bakery (at the Lilit Cafe).  They were a delicious gluten free combination of chocolate and coffee. I was hooked on the flavor combination, but hadn't done anything about it, until I was reminded while reading Karina's Kitchen.  She had made a mocha icing for some yummy looking Vegan Vanilla Cupcakes and I was once again craving that coffee/chocolate mix of flavors!

I wanted the flavors in both the cupcake and the frosting - I'm greedy like that.  So I came up with these yummy cupcakes to satisfy my craving!

Gluten Free Chocolate Espresso Cupcakes

1/4 cup butter
3/4 cup sugar
2 eggs
1/4 cup sorghum flour
1/3 cup white rice flour
1/4 cup potato starch
1/2 tsp xanthan gum
1/2 cup unsweetened cocoa
1 tsp baking powder
1/4 tsp baking soda
2 tsp instant espresso
3/4 cup milk

Cream the butter with sugar.  Add the eggs one at a time and mix well.

Stir together the dry ingredients (sorghum flour through espresso).  Add the dry ingredients to the butter/sugar/egg mixture alternating with the milk.  Stir until fully incorporated.

Spoon batter into 12 cupcake cups that have been lined or greased.  Bake at 350 degrees for approximately 20 minutes, until a toothpick in the center of a cupcake comes out clean.

Cool the cupcakes in the pan for 10 minutes.  Remove to a wire rack and cool completely.  Frost.

Chocolate Espresso Frosting

1 Tbls butter, softened
2 cups powdered sugar
1/4 cup + 2 Tbls unsweetened cocoa powder
2-3 ounces espresso (I used the instant, but if you can make your own that would be even better)

Using a hand mixer, mix together the softened butter, powdered sugar and cocoa powder with just enough espresso for the consistency you want.

GF Parmesan Biscotti

This is another recipe from Honey and Jam that I remade.  I love crunchy sweet biscotti, but sometimes you're just in the mood for something savory.  These are great for a snack, or with cheese and wine like we had on Saturday night! 

Gluten Free Parmesan Biscotti
Adapted from Honey and Jam

1/2 cup almond meal/flour
1/2 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1 tsp xanthan gum
1 tsp baking powder
1 tsp salt
1 tsp Italian seasoning
1 cup grated Parmesan cheese, plus some for sprinkling
6 Tbls butter
2 eggs
1/2 cup whole milk - I have whole milk, so that's what I used, but I think any type would work fine

Put all the dry ingredients into food processor.  Add cheese and butter and pulse until you get a crumbly texture.

Beat the 2 eggs and reserve a little to brush the tops of the biscotti loaves.  Combine the rest with the milk and pour into the food processor.  Pulse until the mixture comes together into a ball. 

Using sweet rice flour on your hands, place 1/2 of the dough on an ungreased cookie sheet and shape into a long log - about 12 inches long and 2 inches wide.  Do the same with the other 1/2.  Brush each log with the remaining egg and sprinkle with more cheese.

Bake the logs at 350 degrees about 30 minutes, until they are golden brown.  Put the baking sheet on a wire rack and cool the logs for about 10-15 minutes.

Reduce the oven temperature to 300 degrees. 

Cut the logs diagonally into 1/2 inch slices and place the slices back onto the baking sheet with the cut side down.  Bake 20 minutes and turn the biscotti over, then bake another 20 minutes so both sides are browned.  Cool on the baking sheet for about 30 minutes.

GF Cookbook Review: Gluten Free Every Day

The good folks at Andrews McMeel Publishing, LLC sent me a copy of the Gluten Free Every Day Cookbookby Robert Landolphi.  I had read an earlier review from Brian at Fire and Salt about how good the pie crust is, so that was the first thing I wanted to make!  And then I thought I would use a recipe out of the book for the pie filling also.  I had lots of blueberries on hand, so I made Blueberry Pie. 

It was delicious - the crust is light and flaky and the filling was perfect, whole blueberries mixed with pieces of ones that burst in the heat of the saucepan. 

 

The author, Robert Landolphi, graduated from Johnson and Wales University culinary school.  He is currently a Certified Culinary Arts Instructor and Culinary Operations Manager at the University of Connecticut.  His passion for gf cooking/baking came when his wife was diagnosed with Celiac Disease, after a long history of illness and misdiagnosis.  Isn't that sweet?  You should buy this book just because he's a great guy!  You can read about their story here.

Need another reason?  The introduction does a great job of explaining the different characteristics of gf flours and starches.  Robert even gives suggestions for each of the flours on what they bring to different types of baking and cooking.

Still need another reason, all the great recipes!  I'm always looking for inspiration from cookbooks and blogs to steer myself from the same old thing every week.  From this cookbook, I've also made biscuits and cheddar and chive biscuits.   These biscuits are now my go to recipe.  They are light and fluffy, moist and taste amazing!  We had friends over for bbq chicken and the cheddar and chive biscuits and everyone thought they were delicious.  Well, everyone except the Girl - she didn't want biscuits with green things in them!  She loved the plain ones with honey though!

Hazelnut-Encrusted Salmon with Cilantro-Lime Creme.  With the hazelnuts and sauce, this really makes a special, yet easy, dish!  I like to make fish, but it seems I make the same dish over and over.  This recipe and the following one were really great to provide delicious variety!

And one of my favorites - Cornmeal Encrusted Tilapia with Black Bean Salsa.  This was supposed to be a recipe for catfish, but I don't like catfish.  So I used tilapia instead and it turned out wonderful.  The fresh salsa really added a lovely flavor and a great citrus boost to the fish.

The one drawback about the book is that it doesn't have pictures.  I love to see what finished recipes look like and sometimes flip through cookbooks looking at only the pictures to see what I want to make.  From my experience though, you really can't go wrong with any of the recipes!  They are all easy and yummy!