Okay. Confession time: I am a bit of a hypochondriac. (Note: this may be the largest understatement ever made.) So its not terribly unusual for me to google symptoms as they happen and diagnose myself with the bubonic plague, lupus, brain tumors etc etc etc. I also recently made a joke that if I had a television show it would be called I Always Think I'm Pregnant.
This in mind, I successfully diagnosed myself via googling.... with PINE NUT MOUTH. Ugh.
I had some absolutely fantastic pesto, made with pine nuts, basil, arugula, garlic and parmesan, a few days this week on a tomato-zucchini gratin. It was absolutely delicious. Until I started getting a weird taste in my mouth that I could only describe as soapy and metallic that came back anytime I ate or drank anything, especially savory foods. At first I thought my yogurt was bad. Then I assumed the same about some chips I was snacking on. And then I had a burger that looked absolutely fantastic and still tasted like metal. These symptoms are apparently common with pine nuts that are imported from china, russia and vietnam. A few studies seem to attribute it to non-edible variations of pine nuts making it into the market. Others assume its an additive, others still believe the offending nuts to be rancid. You can read more here, thanks to Grace Tan, a scientist who took up the task of figuring out this mysterious pine nut syndrome.
My extensive googling confirmed the diagnosis but didn't tell me much about how to make it better. It seems like waiting it out is the consensus. But here are a few tips that made my few days of metallic soapy taste a little more bearable.
Three things improved the bad taste:
1. 1 tablespoon of apple cider vinegar in 10 oz of water, taken before meals
2. squeezing fresh lemon directly on my tongue / drinking water with several lemon wedges while finishing meals (as the taste is the worst after meals)
3. salty and spicy foods
Things to avoid:
1. sweet foods (the momentary relief leads to terrible bitter rebound - GROSS)
2. savory foods (especially cheese, which was heartbreaking)
3. starchy foods (potatoes, breads etc)
I did not come across literature on any problematic Spanish or Italian pine nuts. So if you need to use them in the above fabulous pesto (btw, cashews and walnuts make excellent substitutes) try and make good choices. Trader Joe's, Whole Foods and Costco are all continuing to sell these delightfully rancid treats, so make sure you are reading labels carefully about where the nuts (and nut mixes that contain pine nuts) are imported from.
Not exactly a gluten free dilemma, but relevant to happy, incident free eating. Choose those nuts wisely, friends*.
*(that's what she said)
Monday, May 16, 2011
Thursday, May 12, 2011
Encourage the Girl Scouts to sell an allergen free cookie!
My wonderful friend Nikki saw this and sent it to me. I couldn't resist passing it on.
I would probably consider committing light treason for a gluten free Samoa...
http://www.change.org/petitions/encourage-the-girl-scouts-to-sell-an-allergen-free-cookie
overview of petition from change.org:
It is that time of year again for Girl Scout cookies. It is also Celiac Awareness Month and Food Allergy Awareness Week May 8-14, 2011 and for those with a food allergy, many, if not all of the Girl Scout cookies are off limits. Consumers have a choice not to buy the cookies. However, members of the Girl Scouts are encouraged to sell the cookies to learn skills, obtain prizes and be part of an organization. Despite this, the organization isn’t doing enough to support and incorporate its members that have food allergies.
Nationwide, for 2009, the most recent year studied by the Center for Disease Control, the estimate for children with food allergies was 5%. For adults, the number is 4% in America according to the Food Allergen and Anaphylaxis Network. In 2010, the Journal of the American Medical Association estimated the number could be as high as 10%.
Based on these statistics, then approximately 132,000 members of the approximately 3,300,000 Girls Scouts are selling cookies that they may not be able to eat. Additionally, the Girls Scouts are leaving out up to 10% of the American marketplace who cannot buy their cookies.
The Girl Scouts license their cookies to two companies: ABC Bakers and Little Brownie Bakers. Both companies have been contacted by myself and others inquiring about them producing an allergen free cookie and I have been advised that there isn’t enough of a market to support such a product. ABC Bakers even states on their website that there isn’t enough of a demand for a cookie that is free from either sugar or gluten. However, what these two bakers and the Girl Scouts have never tried is to market just one cookie that is free from the top eight food allergens.
The cookie manufacturers and Girl Scouts have indicated that when they see enough of a need, they will consider manufacturing such a cookie. If you or a member of your family have a food allergy and you have not been able to buy Girl Scout cookies because of this, please sign this petition letting the Girl Scouts know that they have lost out on your business but you would buy a box of cookies from them if they made a delicious cookie that is free from the top eight food allergens.
Although no support is too much, it is requested that only those that would buy a delicious, allergen free cookie sign this petition so that the Girl Scouts and its bakers know that there is a market for this and it would be profitable. Concern for those with allergies is not enough for a company to make a business decision. The Girl Scouts and its bakers need to see that this will be a profitable venture for them in order for us to encourage them to take on this endeavor and offer their first ever allergen free cookie.
Thanks to Stacy Malinow for starting the petition!
I would probably consider committing light treason for a gluten free Samoa...
http://www.change.org/petitions/encourage-the-girl-scouts-to-sell-an-allergen-free-cookie
overview of petition from change.org:
It is that time of year again for Girl Scout cookies. It is also Celiac Awareness Month and Food Allergy Awareness Week May 8-14, 2011 and for those with a food allergy, many, if not all of the Girl Scout cookies are off limits. Consumers have a choice not to buy the cookies. However, members of the Girl Scouts are encouraged to sell the cookies to learn skills, obtain prizes and be part of an organization. Despite this, the organization isn’t doing enough to support and incorporate its members that have food allergies.
Nationwide, for 2009, the most recent year studied by the Center for Disease Control, the estimate for children with food allergies was 5%. For adults, the number is 4% in America according to the Food Allergen and Anaphylaxis Network. In 2010, the Journal of the American Medical Association estimated the number could be as high as 10%.
Based on these statistics, then approximately 132,000 members of the approximately 3,300,000 Girls Scouts are selling cookies that they may not be able to eat. Additionally, the Girls Scouts are leaving out up to 10% of the American marketplace who cannot buy their cookies.
The Girl Scouts license their cookies to two companies: ABC Bakers and Little Brownie Bakers. Both companies have been contacted by myself and others inquiring about them producing an allergen free cookie and I have been advised that there isn’t enough of a market to support such a product. ABC Bakers even states on their website that there isn’t enough of a demand for a cookie that is free from either sugar or gluten. However, what these two bakers and the Girl Scouts have never tried is to market just one cookie that is free from the top eight food allergens.
The cookie manufacturers and Girl Scouts have indicated that when they see enough of a need, they will consider manufacturing such a cookie. If you or a member of your family have a food allergy and you have not been able to buy Girl Scout cookies because of this, please sign this petition letting the Girl Scouts know that they have lost out on your business but you would buy a box of cookies from them if they made a delicious cookie that is free from the top eight food allergens.
Although no support is too much, it is requested that only those that would buy a delicious, allergen free cookie sign this petition so that the Girl Scouts and its bakers know that there is a market for this and it would be profitable. Concern for those with allergies is not enough for a company to make a business decision. The Girl Scouts and its bakers need to see that this will be a profitable venture for them in order for us to encourage them to take on this endeavor and offer their first ever allergen free cookie.
Thanks to Stacy Malinow for starting the petition!
Monday, April 4, 2011
Comfort by Chicken
I've noticed something interesting while eating in restaurants amid recent laziness. It isn't necessarily hard to avoid more obvious forms of wheat/gluten like pasta or bread. Where things get tricky lie with breadcrumbs, thickened sauces and the like, which affect a celiac's ability to eat quite a bit of restaurant foods. I missed chicken cutlets the most of all out of the breaded foods, so when I finally found some amazing gluten free breadcrumbs and had to come up with a good test I very quickly decided on fried chicken, or in this case, oven fried chicken. Yummmmm.
Oven Fried Puerto Rican Chicken
6 chicken tenders, pounded to 1/3 - 1/4 inch evenly
1 eggs, beaten
3 tablespoons dried goya adobo seasoning, divided into 2 and 1 tablespoon
1 tablespoon oregano
2 tablespoons paprika
1 1/4 cups GF bread crumbs
2 tablespoons EVOO
Preheat the oven to 400 degrees.
Lay room temperature chicken tenders between two sheets saran wrap on a cooking board and pound out the day's stress. Set aside.
Beat an egg with 1 tbsp adobo and pour into a dish.
Mix bread crumbs with remaining adobo, oregano and paprika and pour into a separate dish. Set the dishes next to eachother.
Dip the chicken in egg mixture, rolling it around in the mixture several times. Then pat the chicken into breadcrumb mixture, spooning mixture over chicken, turning over and repeating to ensure equal, substantial breading all around.
Liberally rush EVOO with a pastry brush on the bottom of a baking sheet with a lip. Put chicken on the baking sheet. Sprinkle with oil by covering most of the EVOO bottle's spout with your finger so that the oil forms a few thin ribbons of oil on each chicken piece.
Bake for 10 - 12 minutes.
While chicken bakes, you can make this gluten free honey mustard recipe.
Gluten Free Honey Mustard
1/3 cup gluten free mayonnaise
2 tablespoons dijon mustard (gotta go grey poupon) or 1 tablespoon dijon and 1 tablespoon whole grain mustard, for texture
2 tablespoons honey
optional: 1 tsp lemon juice
Mix it all together. Here comes the hard part: try not to eat it all with your fingers before you get it on the table.
This all combines well with a heaping side of creamy spinach. And/Or Gluten Free Girl's Classic Mac and Cheese. If you have leftover breadcrumbs, use them to top of the mac and cheese or add some crunch to the below spinach recipe.
Creamy Spinach
2 tablespoons light cream cheese (neufetchel or block)
16 oz frozen spinach, at least partially thawed
1 tbsp EVOO
nutmeg
cracked black pepper
Heat a small saucepan over medium high heat. When pot is hot, add 1/2 of the EVOO. Add spinach and stir, breaking up clumps. After about two minutes, add the rest of the EVOO and a large pinch of nutmeg. Roughly ground some pepper. Once spinach is cooked and warmed through, add cream cheese and stir to integrate, removing from heat once all the chunks of cream cheese have cooked down.
Oven Fried Puerto Rican Chicken
(This picture sucks. I need a new camera.)
6 chicken tenders, pounded to 1/3 - 1/4 inch evenly
1 eggs, beaten
3 tablespoons dried goya adobo seasoning, divided into 2 and 1 tablespoon
1 tablespoon oregano
2 tablespoons paprika
1 1/4 cups GF bread crumbs
2 tablespoons EVOO
Preheat the oven to 400 degrees.
Lay room temperature chicken tenders between two sheets saran wrap on a cooking board and pound out the day's stress. Set aside.
Beat an egg with 1 tbsp adobo and pour into a dish.
Mix bread crumbs with remaining adobo, oregano and paprika and pour into a separate dish. Set the dishes next to eachother.
Dip the chicken in egg mixture, rolling it around in the mixture several times. Then pat the chicken into breadcrumb mixture, spooning mixture over chicken, turning over and repeating to ensure equal, substantial breading all around.
Liberally rush EVOO with a pastry brush on the bottom of a baking sheet with a lip. Put chicken on the baking sheet. Sprinkle with oil by covering most of the EVOO bottle's spout with your finger so that the oil forms a few thin ribbons of oil on each chicken piece.
Bake for 10 - 12 minutes.
While chicken bakes, you can make this gluten free honey mustard recipe.
Gluten Free Honey Mustard
1/3 cup gluten free mayonnaise
2 tablespoons dijon mustard (gotta go grey poupon) or 1 tablespoon dijon and 1 tablespoon whole grain mustard, for texture
2 tablespoons honey
optional: 1 tsp lemon juice
Mix it all together. Here comes the hard part: try not to eat it all with your fingers before you get it on the table.
This all combines well with a heaping side of creamy spinach. And/Or Gluten Free Girl's Classic Mac and Cheese. If you have leftover breadcrumbs, use them to top of the mac and cheese or add some crunch to the below spinach recipe.
Creamy Spinach
2 tablespoons light cream cheese (neufetchel or block)
16 oz frozen spinach, at least partially thawed
1 tbsp EVOO
nutmeg
cracked black pepper
Heat a small saucepan over medium high heat. When pot is hot, add 1/2 of the EVOO. Add spinach and stir, breaking up clumps. After about two minutes, add the rest of the EVOO and a large pinch of nutmeg. Roughly ground some pepper. Once spinach is cooked and warmed through, add cream cheese and stir to integrate, removing from heat once all the chunks of cream cheese have cooked down.
Sunday, March 27, 2011
What to expect when you're...getting an endoscopy
Relax, Mom. I'm not pregnant. Note: My mother went to a psychic a few months back who told her someone close to her is going to get pregnant this year and I was her first thought. Thanks, Mom!
I wish the the above titled book was as widely distributed as the played with title I referenced. I initially went to a GI doctor in February after waiting 6 1/2 months for an appointment, as he was supposedly the best of the best. His immediate recommendation after an exam was that I get an endoscopy, given that I still had some positive symptoms. Three weeks later, there I was, walking into New York Presbyterian, thinking I had a minor annoyance in front of me. Then I got counseling on the endoscopy during intake, a consult with the anesthesiologist and my doctor, and I freaked. F-r-e-a-k-e-d. The idea of being half conscious while something was put down my throat that would make me feel like I'm choking for 30 seconds that I have no control over just did not sit well with me. I wish my doctor, who otherwise is great, had been a bit more up front about the procedure and what to anticipate, both during AND after. More than few tears later, I opted for a deeper sedation that actually wore off faster than the typically used conscious sedation. I cannot recommend this enough. I slept through the procedure and was pretty alert right afterwards.
Now comes the fun part. I was told that I couldn't eat for a few hours after the procedure. No problem, I thought. What they didn't explain was that I wouldn't WANT to eat a few hours later. Or that I wouldn't be able to eat solid food for about 48 hours without wincing and getting tears in my eyes. Now, I have a pretty high tolerance for pain. I mean, I walked around pretty miserable with nausea, stomach upset, heartburn, migraines, body aches and fatigue for about the last 5 years and rarely complained. But I was miserable after this procedure.
As it turns out, my esophagus in particular was in horrible shape. That getting rubbed may have made my pain worse than yours will be, given that its not the most common of the celiac stomach symptoms. But it was my most pronounced per the exam, and possibly because of that, I was so terribly unprepared for the days that followed. Since celiacs tend to be extra sensitive, I suggest you prepare juuust to be on the safe side.
So, this in mind, here is my list of recommendations:
- Stock up on pain killers and throat numbing spray.
- Make sure you have thin soup and juice on hand for the first day.
- Fill your pantry and fridge with mushy stuff. My suggestions: eggs, yogurt, cottage cheese, goat cheese, gluten free farina (cream of buckwheat, cream of rice cereals), applesauce. I'll give you my favorite recipe with variations, at the end of this post, that I probably made 2x a day for the three days following until it didn't hurt to swallow anything firmer/crunchier.
- Take off from work both the day of your procedure and the day after if at all possible. You may be well enough to go home but that doesn't mean you should push it. I woke up the morning after my endoscopy rather drowsy and had to call out.
Post Endoscopy 5 Minute Protein Fix
2 eggs
1 oz goat cheese1/3 cup cream of rice or cream of buckwheat cereal
1 cup of lukewarm water
1 tsp seasoning of your choice (I used Adobo and Fresh Direct's Moroccan mix alternately to make this feel different even though I ate it four times in three days)
white vinegar
1 tsp butter, smart balance or earth balance spread
1. Boil two cups of water in a small sauce pot that has a tight fitting lid. When the water is boiling, add one to two capfuls of white vinegar. This will help the poached eggs and their whites hold together. Crack the eggs, dropping them slowly into the boiling water. Let the water stay at a rolling boil for 15 - 30 seconds, shut off heat and close the lid tightly. Leave for at least one minute or longer if you prefer your eggs cooked more firmly. I like 'em runny. Gently strain out water and put the eggs back in the small pot with the lid on.
2. In a larger saucepot (only to make the whisking easier), boil one cup of water.
3. As water heats, stir seasoning into cereal to evenly distribute.
4. When water boils, whisk cereal into water, pouring slowly. Lower the heat to medium and continue to whisk until mixture reaches your desired thickness. You can add more water for thinner and let it cook longer for thicker.
5. Pour cereal into bowl. Stir in goat cheese and butter/spread. Top with eggs.
I like to mash the eggs into the cereal as the yolks make everything tastier and creamier.
Seriously a clutch, easy recipe when I wanted something more substantial but didn't feel like swallowing what felt like broken glass. You pretty much have to make this one serving at a time, as it doesn't keep well.
Happy biopsy-ing.
I wish the the above titled book was as widely distributed as the played with title I referenced. I initially went to a GI doctor in February after waiting 6 1/2 months for an appointment, as he was supposedly the best of the best. His immediate recommendation after an exam was that I get an endoscopy, given that I still had some positive symptoms. Three weeks later, there I was, walking into New York Presbyterian, thinking I had a minor annoyance in front of me. Then I got counseling on the endoscopy during intake, a consult with the anesthesiologist and my doctor, and I freaked. F-r-e-a-k-e-d. The idea of being half conscious while something was put down my throat that would make me feel like I'm choking for 30 seconds that I have no control over just did not sit well with me. I wish my doctor, who otherwise is great, had been a bit more up front about the procedure and what to anticipate, both during AND after. More than few tears later, I opted for a deeper sedation that actually wore off faster than the typically used conscious sedation. I cannot recommend this enough. I slept through the procedure and was pretty alert right afterwards.
Now comes the fun part. I was told that I couldn't eat for a few hours after the procedure. No problem, I thought. What they didn't explain was that I wouldn't WANT to eat a few hours later. Or that I wouldn't be able to eat solid food for about 48 hours without wincing and getting tears in my eyes. Now, I have a pretty high tolerance for pain. I mean, I walked around pretty miserable with nausea, stomach upset, heartburn, migraines, body aches and fatigue for about the last 5 years and rarely complained. But I was miserable after this procedure.
As it turns out, my esophagus in particular was in horrible shape. That getting rubbed may have made my pain worse than yours will be, given that its not the most common of the celiac stomach symptoms. But it was my most pronounced per the exam, and possibly because of that, I was so terribly unprepared for the days that followed. Since celiacs tend to be extra sensitive, I suggest you prepare juuust to be on the safe side.
So, this in mind, here is my list of recommendations:
- Stock up on pain killers and throat numbing spray.
- Make sure you have thin soup and juice on hand for the first day.
- Fill your pantry and fridge with mushy stuff. My suggestions: eggs, yogurt, cottage cheese, goat cheese, gluten free farina (cream of buckwheat, cream of rice cereals), applesauce. I'll give you my favorite recipe with variations, at the end of this post, that I probably made 2x a day for the three days following until it didn't hurt to swallow anything firmer/crunchier.
- Take off from work both the day of your procedure and the day after if at all possible. You may be well enough to go home but that doesn't mean you should push it. I woke up the morning after my endoscopy rather drowsy and had to call out.
Post Endoscopy 5 Minute Protein Fix
2 eggs
1 oz goat cheese1/3 cup cream of rice or cream of buckwheat cereal
1 cup of lukewarm water
1 tsp seasoning of your choice (I used Adobo and Fresh Direct's Moroccan mix alternately to make this feel different even though I ate it four times in three days)
white vinegar
1 tsp butter, smart balance or earth balance spread
1. Boil two cups of water in a small sauce pot that has a tight fitting lid. When the water is boiling, add one to two capfuls of white vinegar. This will help the poached eggs and their whites hold together. Crack the eggs, dropping them slowly into the boiling water. Let the water stay at a rolling boil for 15 - 30 seconds, shut off heat and close the lid tightly. Leave for at least one minute or longer if you prefer your eggs cooked more firmly. I like 'em runny. Gently strain out water and put the eggs back in the small pot with the lid on.
2. In a larger saucepot (only to make the whisking easier), boil one cup of water.
3. As water heats, stir seasoning into cereal to evenly distribute.
4. When water boils, whisk cereal into water, pouring slowly. Lower the heat to medium and continue to whisk until mixture reaches your desired thickness. You can add more water for thinner and let it cook longer for thicker.
5. Pour cereal into bowl. Stir in goat cheese and butter/spread. Top with eggs.
I like to mash the eggs into the cereal as the yolks make everything tastier and creamier.
Seriously a clutch, easy recipe when I wanted something more substantial but didn't feel like swallowing what felt like broken glass. You pretty much have to make this one serving at a time, as it doesn't keep well.
Happy biopsy-ing.
Friday, February 25, 2011
Gluten Free Cooperstown!
Well, folks, I braved that which lies beyond Westchester and Rockland County. I went UPSTATE (gasp). During the WINTER (horror). And I lived to tell the tale... without so much as even getting cross contaminated.
Granted, I'm sure this is horribly ethnocentric of me, but I fear eating outside of NYC. In a place where waiters have seen it all and heard it all, many are well versed in food allergies and willing to mess around with the menu to get me something good.
My awesome, awesome boyfriend and I ventured up north to Cooperstown, home of the baseball hall of fame, for a romantic long weekend between his birthday and Valentine's Day. The weekend was great. And surprisingly, so was the food! I definitely did my fair share of planning, reading menus mostly, and ended up finding many a gluten free treat in this quaint little town.
Strolling down Main Street, we saw Danny's Main Street Italian Market, which had a sign in the window boasting that they now served gluten free baked goods and muffins. Too bad they were closed for the weekend... But all the same, I report to you all that it exists and has good reviews on Google.
Lucky for us celiacs, Cooperstown is a breakfast town, and breakfast is the easiest meal to do gluten free (unless you go to IHOP where those fascists put pancake mix in their omelettes for some strange reason) thanks to the incredible, edible egg. Both cafes we chose for breakfast/brunch (Doubleday Cafe and the super tiny Cooperstown Diner) kept the toast off the plate and my tummy happy with their awesome omelettes. All I had to say was no toast - I have a severe wheat allergy, and I was good to go.
For dinner, I highly recommend Alex and Ika. Their menu boasted "continental cuisine" which normally makes me think about a bad buffet at a wedding, but that is not what you'll find here. The steamed clams and scallop appetizers were fantastic, as was my steak entree. And all were gluten free without any modifications necessary! Their menu changes seasonally, but based on the attitude of the wait staff, you should have no problem finding something that works easily (and tastily) for you here.
For the inbetween meals and snacks, I was dying to try some of Cooperstown's famous chili. We stumbled into The Pit, beneath the Tunnicliff Inn and sampled some of the town's finest, also naturally gluten free.
Happy Hall of Faming!
((Psssst! Anyone looking for a hotel recommendation? I wanted privacy - no B&Bs for this girl. And Gateway Inn & Suites really delivered. We got a free upgrade. Room was clean, cozy and warm. Perfect for unwinding after a long day of touristy fun. I know the website is a wee bit ghetto, but the Inn is not at all.))
Granted, I'm sure this is horribly ethnocentric of me, but I fear eating outside of NYC. In a place where waiters have seen it all and heard it all, many are well versed in food allergies and willing to mess around with the menu to get me something good.
My awesome, awesome boyfriend and I ventured up north to Cooperstown, home of the baseball hall of fame, for a romantic long weekend between his birthday and Valentine's Day. The weekend was great. And surprisingly, so was the food! I definitely did my fair share of planning, reading menus mostly, and ended up finding many a gluten free treat in this quaint little town.
Strolling down Main Street, we saw Danny's Main Street Italian Market, which had a sign in the window boasting that they now served gluten free baked goods and muffins. Too bad they were closed for the weekend... But all the same, I report to you all that it exists and has good reviews on Google.
Lucky for us celiacs, Cooperstown is a breakfast town, and breakfast is the easiest meal to do gluten free (unless you go to IHOP where those fascists put pancake mix in their omelettes for some strange reason) thanks to the incredible, edible egg. Both cafes we chose for breakfast/brunch (Doubleday Cafe and the super tiny Cooperstown Diner) kept the toast off the plate and my tummy happy with their awesome omelettes. All I had to say was no toast - I have a severe wheat allergy, and I was good to go.
For dinner, I highly recommend Alex and Ika. Their menu boasted "continental cuisine" which normally makes me think about a bad buffet at a wedding, but that is not what you'll find here. The steamed clams and scallop appetizers were fantastic, as was my steak entree. And all were gluten free without any modifications necessary! Their menu changes seasonally, but based on the attitude of the wait staff, you should have no problem finding something that works easily (and tastily) for you here.
For the inbetween meals and snacks, I was dying to try some of Cooperstown's famous chili. We stumbled into The Pit, beneath the Tunnicliff Inn and sampled some of the town's finest, also naturally gluten free.
Happy Hall of Faming!
((Psssst! Anyone looking for a hotel recommendation? I wanted privacy - no B&Bs for this girl. And Gateway Inn & Suites really delivered. We got a free upgrade. Room was clean, cozy and warm. Perfect for unwinding after a long day of touristy fun. I know the website is a wee bit ghetto, but the Inn is not at all.))
Tuesday, February 22, 2011
Risotteria aka Gluten Free risotto heaven
Sorry it has been so long! You can tell how much cooking I've been doing lately...
After a weekend adventure in Cooperstown, where I discovered that yes, Virginia, the suburbs DO have gluten free surprises in store (more on that in a post to come), I was back on a restaurant kick which motivated me to venture below 14th Street (something I rarely do) and hit up Risotteria which will be known henceforth as Gluten Free heaven.
Risotteria is a casual, bustling Italian bistro in the village, quickly serving up tasty treats for Celiacs and their companions. They have gluten free beer and beverages, gluten free breadsticks to start (seen below, accompanying the ridiculously tasty gluten free meatball appetizer I split with my honey) and a whole menu of gluten free goodness. They also boast an in store frozen section, which is under the cash register and a bakery counter. I walked away with 4 loaves of Ciabatta bread for the hefty price of 18 dollars. It is gooooood, though.
Even more exciting were the cupcakes. So exciting in fact that I forgot to take pictures before I practically swallowed them whole. You'll have to forgive me for that. A combination of hormones and 6 months GF actually brought tears to my eyes during Valentines Day dinner when the bread basket was placed on our table. So cupcakes were in order that week and Risotteria's more than satisified. Red Velvet was the star of the show. I'm hoping to get back to Babycakes in the next few weeks for a comparison review, but we'll see.
The startling thing about Risotteria is that it seats maybe 20 people. And the food comes out FAST. So fast in fact that I nervously sighed when my risotto came out no more than 10 minutes after ordering, figuring that this would be nowhere near as authentic and perfect as I had hoped. But I was wrong. I don't know how they do it, but oh do they do it up good. I chose the arugula, parma ham and fontina cheese risotto and was not disappointed. Frank's sauseeeeej and mushroom risotto was tasty too.
Our meatball appetizer. Two meatballs, bolognese sauce and the perfect breadsticks...
My risotto. Hellllllloooooooo.
I tend to operate as though I can find something I can eat anywhere I go. This has ALMOST (fuck you Brooklyn Diner) always been true.
But sometimes, I don't want to be barely accomodated when I go out to eat. I want to be indulged and catered to. And I don't want to cry when the bread basket appears. For those days where accomodation just won't do, and the tears are bubbling up, there is Risotteria.
After a weekend adventure in Cooperstown, where I discovered that yes, Virginia, the suburbs DO have gluten free surprises in store (more on that in a post to come), I was back on a restaurant kick which motivated me to venture below 14th Street (something I rarely do) and hit up Risotteria which will be known henceforth as Gluten Free heaven.
Risotteria is a casual, bustling Italian bistro in the village, quickly serving up tasty treats for Celiacs and their companions. They have gluten free beer and beverages, gluten free breadsticks to start (seen below, accompanying the ridiculously tasty gluten free meatball appetizer I split with my honey) and a whole menu of gluten free goodness. They also boast an in store frozen section, which is under the cash register and a bakery counter. I walked away with 4 loaves of Ciabatta bread for the hefty price of 18 dollars. It is gooooood, though.
Even more exciting were the cupcakes. So exciting in fact that I forgot to take pictures before I practically swallowed them whole. You'll have to forgive me for that. A combination of hormones and 6 months GF actually brought tears to my eyes during Valentines Day dinner when the bread basket was placed on our table. So cupcakes were in order that week and Risotteria's more than satisified. Red Velvet was the star of the show. I'm hoping to get back to Babycakes in the next few weeks for a comparison review, but we'll see.
The startling thing about Risotteria is that it seats maybe 20 people. And the food comes out FAST. So fast in fact that I nervously sighed when my risotto came out no more than 10 minutes after ordering, figuring that this would be nowhere near as authentic and perfect as I had hoped. But I was wrong. I don't know how they do it, but oh do they do it up good. I chose the arugula, parma ham and fontina cheese risotto and was not disappointed. Frank's sauseeeeej and mushroom risotto was tasty too.
My risotto. Hellllllloooooooo.
I tend to operate as though I can find something I can eat anywhere I go. This has ALMOST (fuck you Brooklyn Diner) always been true.
But sometimes, I don't want to be barely accomodated when I go out to eat. I want to be indulged and catered to. And I don't want to cry when the bread basket appears. For those days where accomodation just won't do, and the tears are bubbling up, there is Risotteria.
Monday, January 24, 2011
A little POM to wake up the winter palate is a WONDERFUL thing.
I miss summer produce. I am definitely still getting my fill of winter veggies, but mannnn do I miss summer fruits and all their bright flavors. Regardless of where in the world you are, you can get a dose of bright fruity flavor by getting yourself some POM juice. Great in reductions and salad dressings that need a wake up.
So, I turned to this recipe, Rachael Ray's initially, reworked below by me, to brighten things up a bit and work some tart and sweet in to shake up my winter meal blues.
Chicken with Pom Reduction, Potato Hash and Mediterranean Salad
4 chicken breasts
pinch of kosher salt
black pepper
Pomegranate Reduction
8oz POM Wonderful 100% Pomegranate Juice
2 tbls balsamic vinegar
8 peppercorns
5 cloves
1 bayleaf or 1 tablespoon of dried thyme
Arugula, Fig and Gorgonzola Salad
1/2 pint of figs, such as Trader Joe's black mission figs
3 - 4 oz crumbled Gorgonzola cheese
3 cups of arugula
juice of 1 fresh lemon (I used a meyer lemon and it was perfect! 1 and a half lemons if yours are small)
black pepper (fresh roughly ground peppercorns will be best here)
2 tbls EVOO
Potato Hash
1/4 lb turkey bacon
3-4 potatoes, sliced thinly and chopped
1 shallot, thinly sliced and chopped
Add POM juice to a small saucepan with vinegar, peppercorns, cloves and bay leaf/thyme.
Bring to a boil over medium heat, then turn the heat down to a low simmer and reduce the liquid by
half, about 6 minutes. Keep this on low while you complete the rest of the meal, whisking occasionally to keep the mixture together.
Meanwhile, cover the chicken with plastic wrap on meat-safe cutting board and exorcise those demons, pounding chicken to 1/4-inch thickness. Season the chicken on both sides with salt and pepper to taste.
Heat a large nonstick skillet over medium-high heat with some EVOO, for the chicken.
Heat a second medium-size skillet over medium-high heat with 1 tablespoon of EVOO.
Add the turkey bacon to the smaller skillet with the potatoes and shallots in thin layer and season with a little salt, black pepper and thyme, to taste. Cook, turning occasionally, for 8-10 minutes until potatoes are easily speared with a fork.
Once the hash begins to crisp, add the chicken and cook for about 8 minutes, turning once.
Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat. Press the herb mixture from the pomegranate sauce into the strainer to really release all the liquid. Allow the chicken to rest in the pomegranate sauce while you prepare the salad.
Halve or quarter figs, adding them to a large bowl with crumbled gorgonzola. Add the arugula and drizzle with the lemon juice and about 2 tablespoons of EVOO. Season with roughly ground peppercorns and a tiny pinch of kosher salt, to taste.
Serves 4.
Per serving: 391 calories; 8g of fat; 4g of saturated fat; 39mg cholesterol; 591mg sodium; 68g carbohydrates; 10g dietary fiber; 34g sugar; 15g protein
...and 58% of your recommended daily amount of vitamin C! Suck it, winter colds.
So, I turned to this recipe, Rachael Ray's initially, reworked below by me, to brighten things up a bit and work some tart and sweet in to shake up my winter meal blues.
Chicken with Pom Reduction, Potato Hash and Mediterranean Salad
4 chicken breasts
pinch of kosher salt
black pepper
Pomegranate Reduction
8oz POM Wonderful 100% Pomegranate Juice
2 tbls balsamic vinegar
8 peppercorns
5 cloves
1 bayleaf or 1 tablespoon of dried thyme
Arugula, Fig and Gorgonzola Salad
1/2 pint of figs, such as Trader Joe's black mission figs
3 - 4 oz crumbled Gorgonzola cheese
3 cups of arugula
juice of 1 fresh lemon (I used a meyer lemon and it was perfect! 1 and a half lemons if yours are small)
black pepper (fresh roughly ground peppercorns will be best here)
2 tbls EVOO
Potato Hash
1/4 lb turkey bacon
3-4 potatoes, sliced thinly and chopped
1 shallot, thinly sliced and chopped
Add POM juice to a small saucepan with vinegar, peppercorns, cloves and bay leaf/thyme.
Bring to a boil over medium heat, then turn the heat down to a low simmer and reduce the liquid by
half, about 6 minutes. Keep this on low while you complete the rest of the meal, whisking occasionally to keep the mixture together.
Meanwhile, cover the chicken with plastic wrap on meat-safe cutting board and exorcise those demons, pounding chicken to 1/4-inch thickness. Season the chicken on both sides with salt and pepper to taste.
Heat a large nonstick skillet over medium-high heat with some EVOO, for the chicken.
Heat a second medium-size skillet over medium-high heat with 1 tablespoon of EVOO.
Add the turkey bacon to the smaller skillet with the potatoes and shallots in thin layer and season with a little salt, black pepper and thyme, to taste. Cook, turning occasionally, for 8-10 minutes until potatoes are easily speared with a fork.
Once the hash begins to crisp, add the chicken and cook for about 8 minutes, turning once.
Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat. Press the herb mixture from the pomegranate sauce into the strainer to really release all the liquid. Allow the chicken to rest in the pomegranate sauce while you prepare the salad.
Halve or quarter figs, adding them to a large bowl with crumbled gorgonzola. Add the arugula and drizzle with the lemon juice and about 2 tablespoons of EVOO. Season with roughly ground peppercorns and a tiny pinch of kosher salt, to taste.
Serves 4.
Per serving: 391 calories; 8g of fat; 4g of saturated fat; 39mg cholesterol; 591mg sodium; 68g carbohydrates; 10g dietary fiber; 34g sugar; 15g protein
...and 58% of your recommended daily amount of vitamin C! Suck it, winter colds.
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