A little bit of everything on the side

What do we really Knead?

2011-08-25T19:39:00.000-07:00

If someone brought in cupcakes to the work place 3 years ago, I would have been 1st in line. Like most, I lack the willpower to turn down anything with sugar in it. Today I was presented with this scenario, I didn't even flinch. Impulse eating isn't really even on my radar anymore. After 2 years of being gluten-free, I've lost the urges I once had.

When I was in South Africa last week, I was awakened by a new bread. A gluten-free bread so delicious I had to check about 5 times that it really was indeed free of gluten. It was freshly made, soft, spongy and melted in my mouth. A pure, unadulterated piece of delicious bread. Needless to say I had it at least every other day I was there.

Turns out I don't need cupcakes, I just need Knead.

Homemade Granola

2011-04-03T06:39:00.001-07:00

A couple of weeks ago I was shuffling through the cupboards when I found a half full bag of Bob's Red Mill gluten free rolled oats. I felt a twinge of guilt as the weather is starting to turn warmer and oatmeal season will soon be long gone. Then I was hit by a bit of inspiration...granola!

I found that not only did I have the rolled oats but I also had the remainder of the ingredients to make granola: raisins, nuts, maple syrup, etc. A couple years back my Dad started to make his own granola and taught me how to do it. He followed a very simple Bittman recipe, see below:

Ingredients:
6 cups rolled oats
2 cups mixed nuts & seeds (not salted)
1 cup dried unsweetened coconut
1 teaspoon ground cinnamon
Dash salt
1 cup maple syrup
1 cup raisins

1. Preheat oven to 300.
2. Place a large baking pan over the stove top on medium to low heat.
3. Pour in oats and stir for 3 to 5 minutes until fragrant.
4. Add in nuts and stir for another 2 minutes.
5. Add in coconut and stir for 2 minutes.
6. Add in cinnamon, salt and maple syrup and final stir before placing in the oven for 20 minutes.
7. Stir every 5 minutes to avoid burning.
8. Once you take it out of the oven and stir in the raisins and let cool.
9. Store in a plastic container in the fridge for lasting freshness.

The recipe makes a decent amount, my favorite things do do with it is sprinkle over cereal or mix with fresh fruit & yogurt.

Sweet Ali's Gluten-free Dinner Rolls

2011-01-03T10:33:00.000-08:00

Sweet Jesus these rolls are good. I've had Sweet Ali's products in the past, specifically their blueberry muffins and brownies in which they sold through Kramer Foods (a grocer in Hinsdale). Recently, they opened up a retail store in the town of Hinsdale...very exciting. On Christmas Eve, my mom and I popped into the store to find a flurry of gluten-free goodies. I bought almost everything: cookies, a crumb coffee cake, muffins, a frozen pizza, ready-to-bake frozen cookies and most importantly the ready-to-bake frozen dinner rolls.

I wasn't expecting much. I try not to keep my hopes up, specifically when it comes to bread. It is just one of the toughest things to get right. I had my first go at the dinner rolls the day after Christmas. We had had Beef Tenderloin on Christmas day, and I thought that the left over meat would make an excellent sandwich. After 15 minutes in a 350 degree oven, my dinner roll was good to go. I placed a little mayo and the meat on top and took a bite. OMG. I hate to be too crazy about these rolls, but honestly I felt like I had just eaten the best bite of food in my life. Since then I've eaten a roll at least every other day (with eggs pictured left). If only I could bring an oven to work, I'd bake up a fresh roll every time I ate lunch.

Thank you sweet Sweet Ali 's.

Rolled Oats

2011-01-02T14:06:00.001-08:00

This being my second gluten-free winter, I still find myself missing my instant Quaker Oats Oatmeal. There is something special about those oats. They are fast, they are warm and they are tasty. I have yet to find an instant gluten-free oatmeal that I like...so I purchased the plain Bob's Red Mill Rolled Oats. They are pretty easy to make (not quite as easy as instant, but what can you do).

Oatmeal:
1. In a medium/large pot, boil 2 cups of water with a 1/4 teaspoon of salt.
2. Add in the rolled oats, stir and reduce the heat.
3. Stir occasionally for about 15-20 minutes.
4. Take off heat, and stir in a little milk and honey.

Tyler's Ultimate Bolognese

2010-12-31T10:05:00.001-08:00

Last year sometime, I took on the challenge of making Tyler Florence's "Ultimate Bolognese"...and since then my Dad has been asking me when I will make it again. So I did. This recipe is not something you tackle on a week day after work. This recipe has 20 ingredients...enough said.

The recipe is killer though. It has so many layers of flavors. Some rich. Some earthy. Some nice and fresh to balance things out. I challenge you to take a Sunday afternoon and make it for your family. It's not only amazing to eat, it's fun to make (if you have time and a bit of patience).

Ingredients:

2 ounces dried porcini mushrooms, wiped of grit

1/4 pound pancetta or slab bacon, finely chopped

1 medium onion, finely chopped

2 celery stalks, finely chopped

2 carrots, finely chopped

5 garlic cloves, minced

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 bay leaves

2 sprigs rosemary

1 1/2 pound ground pork

1 1/2 pound ground beef

2 cups milk

1 (28-ounce) can crushed tomatoes

2 cups dry red wine

Kosher salt and freshly ground black pepper

1 pound dry pasta (I swapped for Gluten-free Rigatoni)

Freshly grated Parmigiano-Reggiano, for serving

1 handful fresh basil leaves

Fresh ricotta cheese

Directions:

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon.

Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper.

Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

RWS 12/12/10: 30th Birthday Celebration

2010-12-29T07:06:00.000-08:00

Being female and single...turning 30 was bound to be an interesting day. After many years of having a birthday around the holiday's, I've gotten used to the fact that people are busy. Between family, friends and work engagements, who has time to plan/attend yet another party? Knowing that, I decided to keep this monumental birthday simple. I had my closest friends and family over at my parents house for the same meal that I request every other birthday. Without any stress, I was able to fully enjoy my favorite people and my favorite food to welcome me into my next decade of life. It fit with my mentality as I approach my 30's of keeping things a little more simple than they were in my whirlwind 20's.

Arugula Salad w/ Shaved Parmesan, Pine Nuts and Red Wine Vinegar Dressing

Baked Ziti: Gluten and Gluten-free versions

Sunday Meat Sauce w/ Pork & Sausage

Chocolate Cake w/ Chocolate Frosting (Betty Crocker Gluten-free)

Sprinkles Cupcakes: Gluten and Gluten-free versions

Carparzo Brunello Di Montalcino Wine

What else could a girl ask for...

Sprinkles Cupcakes

2010-12-09T07:28:00.000-08:00

In a sea of cupcake options...Sprinkles has found a way to standout. Beginning in Beverly Hills, this little cupcake shop has exploded into 10 retail locations and a franchise in it's own right. A good question you might be thinking is why am I writing about a "gluten-full" cupcake place? The point of this post is two fold: Sprinkles has made it to Chicago and they decided to offer 1 gluten-free cupcake that just so happens to be in my favorite flavor (red velvet!).

I actually found out about Sprinkles from Williams and Sonoma. They sell Sprinkles cupcakes mixes so that you can make them at home (which was great before I knew that I needed to be gluten-free). The mix is very easy (like Betty Crocker) and tasted amazing. After becoming gluten-free I had given up on my love for Sprinkles and was more saddened than excited when they opened up shop in Chicago...until last week. A friend of mine mentioned that they have a gluten-free cupcake. Could this be true!?!?!

I visited their beautifully constructed website and found out that indeed they have begun selling as mentioned above a gluten-free cupcake. Funny enough, it's my birthday next Monday and my Mom is going to order a bunch of gluten & gluten-free cupcakes for the party. Can't wait! Stay tuned for a report.

Babycakes NYC

2010-11-10T14:16:00.000-08:00

After exactly 365 day of posting my 1st blog...I visited the mecca of gluten-free baked goods. The fiance and I flew into Newark for his brother's wedding last month, and decided to stop in NYC for a few culinary pit stops. On our trip, we stopped at Katz's Deli, L&B Spumoni Gardens (in Brooklyn) and the reason for this post...Babycakes NYC.

I heard about Babycakes pretty early on in my gluten-free days. Babycakes is a bakery that offers different kinds of baked goods for whatever your specific allergy/food choices are...they have refined sugar-free, gluten-free, wheat-free, soy-free, casein-free, egg-free, vegan and kosher items. I've followed them on twitter, I've bought their book, and I've watched their YouTube clips...pretty much I consider them celebrities.

If it's not obvious by the above, I was over the moon when the Fiance said that we would have time to pop into NYC for the good part of the day before heading off to Pennsylvania for the wedding. If my permanent smile from ear to ear wasn't enough...I had the Fiance take pictures of me in front of the storefront before even entering. My adult version of Disney World.

Once inside, to be honest, I was shocked at how small it was! I should have known, I mean it's NYC. We're not in Kansas anymore and space is tight. We were greeted by very 50's style employees...all very pink and cute; I loved it. The selection was pretty large, but was all crammed in a tiny display. I'm sure the new LA store is quite different, however all of this gave it it's NYC charm...very kitchy and cool.

Alas, I ordered a bunch of gluten-free items. I'll break down my thoughts:

Chocolate Chip Cookie: Chewy, tasty, thin, and very good. (not quite a Tate's cookie though)

Chocolate Chip Cookie Sandwich: Whoa!!!!! Genius. Putting frosting in the middle of 2 cookies?!? Amazing.

Cinnamon & Sugar Toasties: Awesome. After slaving for 5 hours to make my own...this is a way better option. Very soft, dense, flavorful, and delicious.

Carrot Cake Topper w/ Frosting: Wow. I mean, I almost died upon contact. The best carrot cake I've ever had in combination with the best cream cheese frosting I've ever had. To. Die. For.

Vanilla Cupcake: Completely bummed. This is their flagship item. My disappointment however may be due to the absence of dairy, egg and refined sugar.

Although my reviews are mixed, I still have more gluten-free options to dive into. I can't stop thinking about the carrot cake, cinnamon toastie and cookie sandwich. I still think that they are gods in the gluten-free world. I bow down to you Babycakes NYC...and thank you.

Flemming's Steakhouse Mac & Cheese (Gluten-free)

2010-11-08T10:37:00.000-08:00

On a recent trip to Omaha for a friends wedding, we stopped at a Flemming's Steakhouse for a quick drink in between the ceremony and rehearsal. While there, the fiance ordered up some Mac & Cheese to fend off his hunger for a few more hours until dinner is served. He shared that it is one of the best Mac & Cheese dishes he's had and always orders it when dining there. I was definitely intrigued...I'm pretty much always intrigued whenever anyone says the "best of" of anything.

I thought it would be neat to try to recreate this dish at home, gluten-free, so that I could indulge as well. I had no problem finding the recipe online, and with a few very easy substitutions I was on my way to making gluten-free Flemming's Mac.

Ingredients: (Gluten-free substitutions)
1 lb pasta (Bionaturae)
2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup onion, 1/2-inch dice
1/2 cup unsalted butter (1 stick)
3 tablespoons all-purpose flour (Bob's Red Mill)
2 cups heavy cream
3 cups half-and-half
2 teaspoons kosher salt
1 teaspoon white pepper (ground)
3/4 lb smoked cheddar cheese, grated
1/4 lb cheddar cheese, grated
1 tablespoon vegetable oil
1 teaspoon dried chipotle powder (chipotle chili powder)
3/4 cup breadcrumbs (Schar)

1. Preheat oven to 350 degrees F.
2. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes. 3. Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
4. Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minute.
5. Add flour and cook 1 - 2 minute but do not brown. Add cream, half and half, kosher salt and white pepper. Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute.
6. Blend cheese into sauce and add cooked pasta.
7. Pour pasta and sauce into a 9 x 12" baking dish. Reserve.
8. In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
9. Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.

Although the smokey cheese and chipotle are typically not up my alley, the dish was very rich and delicious. The fiance had at least 2 bowls...so I will consider it a success.

Udi's Granola

2010-10-11T09:33:00.000-07:00

Finally, gluten-free granola that actually tastes like granola!

Recently my Dad picked up a bag of gluten-free granola for me that a new employee of his had recommended. A little back-story, this new employee actually brought it up in the interview process that she had Celiac disease...and immediately they sparked up a detailed conversation about it. He found out that she and I have a a few similarities. We are both Irish and Italian. Funny enough, this women's family has a similar last name as my Dad's grandmother (Perone vs Perrone). The Italian side of my family is from Potenza and hers is from Siciliy (so it's doubtful we are related). Long story short...my Dad now believes that he has passed along this gluten allergy within his DNA to me. I can't really dispute that since 1 in 250 Italians have a gluten allergy (Bizarre considering it's the home of spaghetti and pizza). What's more 1 in 100 Irish folks have the allergy as well. Since my Dad is 50/50 Italian/Irish I think the message is clear. My allergy was no accident.

Like any other gluten intolerant, we roll with the punches the best we can and celebrate the small wins. Today's small win is Udi's granola...delicious granola that actually tastes like granola. Thanks Dad for the granola! (It's the least he can do right?).

Dr. Lucy's Cookies

2010-09-22T11:02:00.000-07:00

Over the past 6 months or so, I've been starting to see gluten-free packaged food items showing up at Starbucks. They started with dried fruits, which are great but a little boring, and now they have cookies! Recently I was in a situation where I didn't have time to grab breakfast and was in need of something a little bit more substantial than a coffee and a banana. To my surprise, by the register were these cute little packets of cookies. I was like, Yes! something that I can actually eat.

Before I dove into these cute little cookies, I decided to read the packaging. The cookies are made by a Dr. who also happens to be a Mom of a child with allergies. Upon reading further, the cookies not only were gluten-free, but were also allergy-friendly, trans-fat free, Vegan, cholesterol free, and Kosher. I thought yowza, these things are bound to be devoid of flavor. All the fun has been taken out of them :)

To my surprise, the chips in the chocolate chip cookies were yummy and the cookie itself did not have a strong gluten-free flour flavor. With that said, the cookies were very hard and crumbly and at best put off my hunger satisfaction for about an hour.

I think that Dr. Lucy's being available in a place like Starbucks, with national distribution, is an amazing step forward for the gluten-free world, however someone has got to do something about the quality of the taste of the products that are being put out.

Brewburgers Omaha, NE

2010-09-22T10:40:00.000-07:00

Last weekend, the fiance and I took a road trip to Omaha, NE for my old roommate Erin's sisters wedding. Alyssa and I are friends from the many trips that she took to Chicago to visit her sis and the year stint that I lived in Minneapolis (her current residence). With the popularity of Diners, Drive-in's and Dives, a Food network program, the phrase "road trip" and "Triple D" are becoming synonymous. You can't do one without the other. It's the new Sonic or Crackel Barrel for road trips...places that you can only hit up when you are on the road.

So, without further ado, we stopped at an Omaha location called Brewburgers:

I had the Old Fashioned Sandwich and the fiance had a Burger. I must say the burgers looked big, juicy with a nice soft bun. The onion rings were massive and the cheese jutted straight out from all sides. On the other hand my Old Fashioned (bread on the side since I wasn't eating it) was light as a feather. I know it's not as fun since I ate the brisket with mustard and side of french fries...but I'm telling you this meat was delish. I ate an entire plate of this brisket and I was in heaven. I didn't feel overstuffed or heavy. Lean tender meat. Awesome. For those of you headed to the middle of America, you have to stop in Omaha to try BrewBurgers.

As Guy would say, not only did we roadtrip to Omaha, we took a trip to Flavortown USA.

The Bacon Explosion

2010-08-26T09:49:00.000-07:00

Months back, the boyfriend had sent me a link to one of his favorite sites www.uncrate.com. Uncrate is a "web magazine for guys who like stuff." It's actually a really enjoyable site. Everyday they post some type of new and cool product to lust over (i.e. electronics, clothing, cars etc.). The boyfriend, an avid bacon lover, sent me the post from Uncrate for the Bacon Explosion. When I opened the link, I was like Woah! what is that thing?

That thing...is a bacon stuffed, bacon wrapped BBQ sausage log. A company called BBQ Addicts offers up this "award winning" Bacon Explosion online...fully-cooked and ready to ship to your door. The explosion is also dressed with Kansas City style rub and BBQ sauce.

So, a couple weeks ago, it was the boyfriends birthday...and I thought what better than cook him a nice dinner. The dinner of course offering up the Bacon explosion as the main course. I must say since it's shipped to you fully-cooked on dry ice, the meal was a breeze. All I had to do is take it out of the plastic covering, place on a cookie tray and bake for 40 minutes on 350. I served some potato salad along side and we were set. I myself love bacon, sausage and BBQ and felt the explosion was delicious. The bacon was thick, chewy and crispy and the sausage was tender and juicy.

Needless to say the dinner was a success, and I would recommend to any BBQ or Bacon lover out there.

Top 10 Hamptons Food

2010-08-11T10:22:00.000-07:00

As mentioned in my previous post, I've been lucky enough to spend quite a bit of time in the Hamptons. Every year, we have the go-to things that we like to do, most of which revolve around food. Fresh from my annual trip, I thought I'd provide my Top Ten Hamptons Foods (please note gluten items included):

1. Cookies and cupcakes from Tate's Bake shop
As mentioned in my previous post, the cookies are amazing and but so are their cupcakes. We picked up some for my little nephew's birthday party.
2. Dosa's from the Hampton Chutney Co.
This tiny little shack in Amagansett makes the best Dosa's. They have so many different combo's, everyone leaves happy. Best part is that they are made from Rice flour...and therefore Gluten-free!
3. Scoop du Jour
A favorite of Alec Baldwin's, this family friendly East Hampton hot spot offers delicious ice cream, Crumb's cupcakes and Dreesen's donuts.
4. Lobster Night complements of Stuart's
Directed by a tiny sign off of Rt 27, you can find Stuarts tucked away in Amagansett. Amazingly fresh fish, two of my favorites being lobster and scallops. Every year, my Mom picks up half cooked lobsters, then finishes them off on the grill. We enjoy our meal on the deck to avoid the mess.
5. Bagels (or flagel's) from Goldbergs
Arguably not the best New York bagel, but the best we have found in the Hamptons.
6. Cookies from Levain Bakery
In Wainscott Village, you can find the biggest, gooeyist, most ridiculous cookies I have ever tasted. My personal preference is the chocolate chocolate.
7. Pizza from Fiero's
You can fold the thin slice. The oil and cheese drip down to the tip. You burn the roof of your mouth if you eat it too quick. Big burly guys who have been working there forever serve it to you. Found right in the town of East Hampton. No need to say more.
8. Eggs from the Chicken Farm
Eggs so fresh, they are like delicate little flowers. Only downfall is it's hard to make over easy without bursting a yolk.
9. Produce, dips and cakes from Round Swamp
This place has the best everything. And they know it...so stack up your gold bricks prior to shopping.
10. A Cafe Cortado from Jack's
Just opened this summer. The staff is a little flustered, but the coffee was delish.

Tate's Bake Shop

2010-07-26T09:24:00.000-07:00

I've had a long love affair with Tate's. Our long distance relationship began in 90's and has only grown in strength since. Before my parent's set up shop in East Hampton, NY in 2002 my Mom used to take me for a week trip to the Hamptons in the summer. We would stay at the Ocean Dunes in Amagansett and would spend the week indulging in local food and bumming at the beach.

On the drive out, we would always stop at one of the many local farm stands to load up on fresh produce. At each register, they offered local favorites from surrounding businesses...one of which was Tate's. It was nearly impossible to pass up the fresh cookies in a cute little plastic bag. Upon first taste, I knew that these cookies were something special.

How to describe these gems...they are thin, crispy at the edges, slightly soft in the middle with chocolate chips that melt in your mouth. There is definitely plenty of butter in these puppies, you can taste the smoothness on your tongue. I find that they go best with coffee and can make a great breakfast (for those of that do not have rules against chocolate for breakfast).

Of course, it was a bummer on all levels to find out that I was gluten-free and was going to have to say goodbye to a lot of old favorites...but how was I going to survive the Hamptons without my Tate's? This summer is my first summer gluten-free and therefore my first gluten-free trip to the Hamptons. About a week before I left Chicago for one of my annual trips, I received a phone call from my Mom. No joke...Tate's, this year, has started to offer Gluten-free cookies! Unbelievable. I was in shock. What's more, they are even making gluten-free brownies as well. Please note that they are only selling these in their Southampton flagship store (not at the farm stands...yet).

One bite into a Tate's gluten-free cookie and I was in heaven. These cookies did not taste gluten-free. They tasted like the tried and true cookies I have loved all these years.

Thank you Tate's. You allowed me to keep my tradition and in turn I will continue to eat your products year in and year out.

Table 52

2010-07-21T06:33:00.001-07:00

Upscale casual dress. This is how the hostess described the dress code at Table 52. A southern comfort restaurant that offers the tastes and smells of the south mixed with a sleekness you've come to expect from a downtown establishment. The exterior of the restaurant is very nondescript. It actually looks like a house from the outside. I say sleek because there is not any of the extra fanfare created by some of the overexposed restaurants you find closer to Michigan avenue.

We arrived a little early for our reservation (called a week ahead and could only get 9pm)...and were greeted by a smiley hostess with a southern accent. A charm that we found throughout the entire meal. They gladly sat us early and outside (per our request). Next up our enthusiastic waiter asked what we'd like to drink and without pause I ordered the Rose' flight and the boyfriend ordered one of his favorite wines Conundrum. This was a special meal as the boyfriend had just been promoted. I was quite pleased with my choice when I saw the mini little pink glasses arrived. Too cute for words. I loved the first 2 I tried however for some reason the third was absolutely undrinkable. I shared my distaste with the waiter in the nicest way possible and without even a bat of an eye he was like "no problem, i don't like that one myself either." Awesome! I mean not only did he accommodate my request, he also didn't make me feel bad about it.

OK, on to the food. For starters biscuits were brought to the table which the boyfriend devoured and went on to say that they were the best biscuits he's ever had. With his look of complete satisfaction I believed it. Then we were served an amuse bouche (a small gift from the chef) of deviled eggs. This is a classic food item that I didn't grow up eating but that I have grown to appreciate. I mean what's not to love about hard boiled eggs, mayonnaise and paprika. To give the waiter even more credit, I had at first forgotten to take a picture of the eggs...so I asked for another set, again I was given a quick yes which was soon followed with a huge grin by me.

For an appetizer, we ordered the risotto to share. This was a potato risotto served with an over easy egg yolk on top. Yes more egg...as this was a southern meal, it was expected that our cholesterol would be at a high level at the conclusion of the meal. When the risotto arrived I was surprised to see that there was no rice in the risotto. Being an Italian girl, I couldn't quite wrap my brain around it. I figured it was going to be a mix of arborio rice and potato...yes an odd combo but you never know. I later found out from the waiter that risotto is a method of cooking and not only made with rice. I thought the overall flavor of the dish was good...but i was left yearning for the rice. I found that the potato did not sop up the juices as well as the traditional dish.

For my main course I had the pork chop with a side of roast sweet potatoes. The boyfriend ordered the short ribs with sides of mac & cheese and cornbread (drizzled with honey and sprinkled with bacon). My potatoes were great...but I must say I felt saddened by my gluten restriction as the boyfriend dove into the melty goodness of the mac & cheese. He loved it so much we went back a week later!

For dessert, I ordered a set of ice creams, one of which was made with goat cheese. I was once again pleased with the presentation (served in little cups) however the ice cream had melted by the time it was served. I have to applaud their efforts though as the ice cream by itself wasn't listed on the menu.

Overall it was an amazing dinner on the front patio of Table 52...a beautifully warm summer evening, great company and wonderful comfort food.

Cancun, MX

2010-06-30T11:35:00.000-07:00

Last month I was lucky enough to take a trip to Mexico. After a long winter and a cold Spring, I was ready to shake off the Chicago weather to kick back & relax. My idea of a successful vacation includes great company, hot weather, and cold drinks. I got all of that and much more. Since this is a food blog, I'm going to try to stick with my food experience.

Beyond eating my weights worth of chips and salsa, I indulged in:

The Westin's Pai Ai:A cocktail and breakfast. This funny pineapple drink with a face offered a fruity pink rum flavored smoothie of sorts. They whole out the pineapple, fill it with a frozen fruit cocktail, then pin fruit to the outside. A cocktail that's fun even before you start drinking it...

Habana Cigar Lounge: The best mojito ever. Sitting on a deck, amazing weather, and a perfect cocktail. It was also sunset which really set the mood. Not surprisingly, I couldn't stop at just one. I had to order a second one...which would have been fine if we hadn't followed it up with a tequila restaurant for dinner.

La Destileria: Amazing shrimp tacos and a delicious Margarita that was way too big. This restaurant specializes in tequila, they import hundreds of them and even have their own tequila museum.

Captain's Cove: This romantic bungalow of a restaurant sits on the water with an amazing deck to sit back and relax with your partner. The waiters were friendly and I thoroughly enjoyed the scallops that I ordered. A quirky aspect to the place is that an enormous alligator is lurking in the water below. The best part of this restaurant is that connected to it is a Karaoke Bar called Pancho Willie's. The boyfriend and I had a blast finalizing our night making a total fool of ourselves (well maybe just me).

Hacienda El Mortero: A little more lively than it's name translated into English "The cement building"... this local favorite did not disappoint. The restaurant served traditional Mexican fare in a welcoming and festive yet more upscale environment than some of its touristy neighbors.

Cam balache: An Argentinian steakhouse located inside a Mall. At first it sounded a little random, but once I bit into my deliciously juicy skirt steak and tasted the salt of the fluffy potato pillows (not a technical term) I knew that this place was special. The boyfriend ordered beef ribs that looked like Dinosaur ribs. Other than our distracted waiter, the dinner was a big win.

Oh, Cancun, you are so much better than I remembered you from my '99 Freshman year trip. This trip to Cancun was a vacation to remember...

Cafe Ba-Ba-Reeba!

2010-06-29T07:42:00.000-07:00

Cafe Ba-Ba-Reeda!, located on Halsted in Lincoln Park, has been a hot spot for years. Since I moved to Lincoln Park in 2002, I can't even count on my hand the number of times that I have been invited to meet friends to eat tapas and drink Sangria. It's a wonderful restaurant that offers great food and ambiance (they have a fantastic outdoor seating area that can fit a crowd).

With the above review, you would think that this is one of my favorite restaurants, but it hasn't been until recently. In 2001, I studied abroad in Seville, Spain. While in Spain, I lived with an older woman (my Senora) who fed me some of the worst food I have ever had in my life. From lentil beans to fried fish with the spine still in tact...I was put off my Spanish food. Over time, I have gotten over my distaste and have sampled tapas at several different restaurants across the globe (even Barcelona of late).

What really put me over the edge and pushed me into the camp of loving Spanish food is a result of Cafe Ba-Ba-Reeba! taking the time to create a Gluten-free menu. They have a full menu of cold tapas, hot tapas, brochetas, paella and even dessert. Some of my favorites include the roasted eggplant salad with goat cheese and the rioja short ribs w/ manchego mashed potatoes.

When a restaurant makes the extra effort, like a gluten-free menu, you can understand how they have become a neighborhood favorite.

The Cookie Bar

2010-06-27T16:45:00.000-07:00

I'm often jealous of the bakeries that the Coasts have to offer (i.e. Babycakes NYC & LA)...but this year, Chicago was lucky enough to get an import. Two guys from LA decided to live their dream and open up a Cookie bakery in Chicago. I heard about the the Cookie Bar from Daily Candy and was at their door within a week.

They are located at the corner of Lincoln & Altgeld in Lincoln Park. The bakery literally offers just cookies. I hate to say "just" cookies though as they have 20+ flavors...a mix of daily flavors and specials. The obvious reason for my intrigue in this bakery is that they offer gluten free cookies.

During my visit to the Cookie Bar, I had some of the best "gluten-free" service I've ever had. The owners made sure that they changed gloves before grabbing my cookies. They also made a big fuss that since I had arrived at the first 5 minutes of opening they only had one flavor ready...but plan to always have up to 3 flavors every day. You could tell that the bakery had just opened it's doors...but that they had the heart and desire to make their customers satisfied.

Of course I have to mention the cookies. My family enjoyed the mix of "gluten-full" flavors I bought them and I had the gluten-free chocolate chip. Everyone has their own preference for cookies, so I'll describe these as thin cookies with a crisp exterior and slightly chewy middle with chocolate that melts in your mouth.

I'll be back to belly up to the Cookie Bar...I wish them great success.

Iron Works BBQ

2010-05-25T11:03:00.001-07:00

A couple of weekends ago, I took my first trip to Austin, TX. I wish I could say to prep I packed a bag full of cowboy boots & hat, checkered shirt and bandanna...but all I really brought with me was an empty stomach ready to dive into some BBQ. We had place already picked out...and we couldn't check in soon enough to get into town to reach our destination Iron Works BBQ.

A friend of my boyfriends recommended the place and it couldn't have been better. This divey restaurant (a place that could totally be featured in Diners, Drive-in's and Dives) was no muss no fuss. When you enter the place, straight ahead is a big open order window with a chalkboard menu and 2 guys behind the counter. You tell the guy what you'd like and they serve it up by the pound. They literally chop up some meat, throw it on a scale and slap it on your plate and say here ya go. So with our pound of meat on a tray (and our teeny tiny portions of coleslaw and beans) we headed to the checkout where we could choose our drinks out of an iced barrel and head to our table. At the table you have a squeeze bottle of BBQ sauce and a roll of paper towels. We were able to grab an outdoor table which was nice as the weather in Austin was ideal (in comparison to Chicago's volatile May weather).

At first we dove into our original choice (I got the pork ribs and he got the brisket) we were nothing short of delighted with the flavor. The boyfriend, knowing that I like to sample everything, went back to the "meat counter" and ordered us up 3 more pounds of meat. Crazy I know. But honestly it was genius. We then sampled the beef ribs, the sausage and the chicken. All fabulous, but really I've never felt more like a carnivore than when I sunk my teeth into the beef ribs. It was the most amazing meat experience I've ever had. The taste, the tenderness of the meat, the juiciness...man oh man, I will never forget it.

Namaste Foods Muffin Mix

2010-05-13T13:50:00.000-07:00

Last weekend I felt the urge to get baking again. My pantry and freezer were bare of any baked goods and you can only eat gluten free frozen waffles so many days in a row, so I headed out to Whole Foods to pick up the ingredients. I've seen so many pre-packaged muffin mixes that I felt it was time to try one out. There were so many to choose from at the store I ended up just grabbing one...Namaste Foods Muffin Mix.

The mix was plain so I thought it would be nice to add some fresh blueberries. Since it's springtime, I'm starting to get back into fruit. I made them right when I got home...mixed all the ingredients together (very proud of myself that I was back on the baking bandwagon) and then I tasted the batter. With horror I found that the mix had an intense "gluten-free flour taste." It's hard to describe to a non gluten-free person...but for those of us who are...blah! Not even my fresh blueberries could override the taste enough to allow anyone I know to eat one of them.

Needless to say gluten-free eaters (beggars) cannot be choosers when it comes to eating. So, I've been eating them all week with coffee to insure a decent eating experience. If I were to make this mix again (unlikely) I'd have also added fresh lemon juice and sprinkled the top with raw sugar to blanket the gluten-free flour taste.

Sorry Namaste Foods...your muffin mix is not a winner.

Bleeding Heart Bakery

2010-05-02T05:54:00.000-07:00

Once I became gluten free and started sharing with family and friends that I had started a food blog...everyone started giving me tips. It's fantastic. Before (other than my parents) I never received comments like "Hey Vanessa, I know how much you like baked goods, you've got to try out x, y, z." Now I have so many sources of inspiration, I barely even need Yelp.

In the beginning, my friend Lauren mentioned that a couple doors down from her place was an organic bakery that offered all sorts of funky baked goods. She wasn't sure if it was gluten-free but figured it was worth looking into. I was intrigued because not only did I love the name (the bleeding heart is my favorite flower...so pretty and tragic), but I am a total sucker for anything local or organic (thanks Mom!). I looked them up online and it looked like they just made cupcakes. I know it's not fair to discount a cupcake like that, but at the time I had been discouraged because I felt that was the only type of gluten free item that I could get in this city. Fast forward six months later when my Dad emailed me after a race he had just run in Oak Park telling me about this cool/funky bakery in Oak Park selling multiple gluten free items. He said it was called the Bleeding Heart Bakery. I was like "I know that place. I think that's the same one at Belmont and Damen." Needless to say within weeks I was at their doorstep.

The place is cool. They describe themselves as "Local. Sunstainable. Punk Rock Pastry." How could you not love that? If Joan Jet and Betsy Johnson decided to open up a bakery...this is what it would look like. Lot's of flourescent colors and black running through this place...and a staff that looked like they'd been baking since they left the Metro at 3 am. They offer a variety of baked goods: Cookies, Scones, Cupcakes, brownies, etc. and all a combination of some type of local or organic or Vegan. Their gluten-free selection was limited to a brownie, a chocolate chip cookie and a cupcake...but I was not about to complain.

The cookie had a gluten-free flour taste to it, but the fact that it was huge and chewy made up for it. The brownie was very fudgy and simply sinful. The cupcake wasn't my favorite flavor, chocolate and peanut butter, but I enjoyed it nonetheless. I'll be stopping by once again this morning to see what flavors are on tap for today...

Cabernet & Co.

2010-04-24T07:11:00.001-07:00

I'm not sure there are many things that make my ears perk up more then the following two words: Wine Tasting. A couple weekends ago, my Dad mentioned in passing that his favorite wine store was having a wine tasting event and sale. He shared this after we had just spent the past hour at the driving range (testing out my new sticks.) In the back of my mind I was like "What? Why did you wait all afternoon to tell me this? Yes, yes yes!"

Needless to say, we were shortly on our way to Cabernet & Co in Glen Ellyn. We paid 5 bucks (yes only $5) to receive our tasting glass and we were all set to go. When we walked through the doors we were blown away. There must have been 100-150 people crammed into this little shop. Apparently the entire town of Glen Ellyn got the memo. I mean how could you turn this down. They had 20 tables set up with 5-6 wines each...all of which were just absolutely delicious. From France to Chile and $10 to $100 bottles all regions and price ranges were on the table. I truly was like a kid in a candy store. Thank god we had to head back home for RWS or I may have drank myself sick.

Well done Cabernet & Co., I had a blast.

To name a few of my favorites that we picked up:

2003 Chateau Beausejour Montagne Saint-Emilion (Bordeaux, France)
2007 Del Fin Del Mundo Malbec (Argentina)
2009 Del Fin Del Mundo Sauvignon Blanc (Argentina)

Sprout

2010-04-18T05:47:00.000-07:00

With the recent news that I had been offered a new job, a better job, my Dad recommended that we step it up for our April Monthly dinner. After only a minute or two on Yelp, I found that a new restaurant I had heard about was getting really good reviews. Sprout, on the corner of Fullerton and Southport, was opened by Dale Levitski (a "Top Chef" runner-up). I'm not a huge competitive cooking fan however I felt with the combo of a noted chef and good Yelp reviews, they must be doing something right.

They offer an a la carte menu, however the real deal at Sprout is the 3 course menu:

For my appetizer, I had one of their more popular dishes. The Scallop with fennel and grape. The Scallop was perfectly cooked and the sweet/savory combination was a nice light way to start the meal.

After the appetizer, we were served a "surprise" course. This little cup of shaved ice fruit juice was tart and refreshing.

Then on to my main course, I had the Rabbit with truffle, peas, asparagus, and manchego. Although I can't say that this was the best rabbit I have ever had (the dish was a little on the salty side) it was a great choice for Spring meal.

Our second "surprise" course was a funny little fruit grilled cheese. My Dad described it as strange but good. I had to take his word for it as I was served some gluten-free fruit and lettuce. Which on a side note, although the Waiter seemed thrown off by my request, the kitchen managed my allergy with grace.

Last but not least dessert. Although all the items on the menu included some form of gluten, the kitchen was happy to served me the Rhubarb dessert (with strawberries, marcona almonds, and basil ice cream) without the pastry.

Overall, I'm not sure I agree with the Yelpers giving Sprout a 4 1/2 rating, I would say that this is one the better meals I have had of late. My only complaint is that I could have done without the filming that was going on while we were there which caused our waiters to be a little slow.

Easter Lamb

2010-04-09T11:56:00.000-07:00

The only way that I can describe the Easter holiday this year is by calling it "Phased Celebrating."

Phase 1 was the "Look at the Baby...Look at the Baby" celebration at my brother's. We had a very nice brunch prepared by my sister-in-law Molly as we watched Jack play with his new stuffed hammer toy from the Easter Bunny that made a crashing noise when you hit it against something.

Phase 2 was fun....mixed feeling about the the Church. My Dad was in complete boycott mode (I'm sure you all can think of a few reasons). My Mom was upset with the Bishops. And I'd describe my feelings as "pushed under the rug" so that I could keep the faith on the holiday to fulfill 50% of my Creaster dedication. Needless to say, one and a half of us mentally attended Sunday mass.

Phase 3 Now that the niceties of the Easter Bunny and Jesus were complete, it was time to eat. Although 70% of US families prefer Ham at the dinner table on Easter, my family going against the grain as usual and had Lamb.

The meal was insanely delicious. My Mom tends to just "make things up," however I'll do my best to describe what we had:

Lamb: My mom adapted a Bobby Flay recipe. It was so tender that I must have eaten at least 20 pieces. She served it with gravy made from the pan dripping.

New Potatoes: She baked these for about an hour with olive oil, rosemary and some kosher salt.

Asparagus: These were roasted up with some lemon zest and juice to balance out this light Spring dinner.

Wine: The meal was served with a 2002 Rust en Vrede Stellenbosch that my Dad had been saving for a while. When he had it the first time it was served with Lamb, so Easter was the perfect occasion to bring it out. It was delicious.

Marcello's Pizza

2010-04-06T16:06:00.000-07:00

After 6 months of pretending that I could satisfy my pizza cravings with frozen gluten free pizzas...my days of kidding myself are over. I have finally found my replacement!

Funny enough, I found it 2 blocks away from my apartment. Marcello's, a "Father and Son Restaurant", located at North and Larabee offers a Gluten free menu that includes not only pizza but pasta, salads, desserts and Redbridge beer. I was so excited that a restaurant near me makes pizza and delivers...I honestly didn't even care if it tasted good. Turns out, it was amazing*. The crust was thin and crispy, the cheese gooey and the toppings fresh. Honestly this was too good to be true. My only complaint would be that the biggest size you can order is 12".

In my haste, I forgot to take a picture of this work of gluten free art. No doubt I will be ordering again very soon and will update my post accordingly.

*Please note, for those non-gluten free...the pizza cannot replace a slice of real NY pizza

Off the Wagon: Part 1

2010-03-30T09:39:00.000-07:00

As you know from my earlier posts, I recently became Gluten-free in the latter half of 2009. I say recent because when you compare roughly 8 months eating one way to more than 28 years of another...it's seems like just yesterday. Prior to becoming Gluten-free I was for the most part a healthy eater. I opted for wheat bread, organic fruits and veggies, low-fat dairy, water instead of soda, etc. However mixed in with all that healthiness was the indulgences. Whether it was a Sweet Mandy B's cupcake or chicken fingers and fries...when presented with the opportunity to indulge, I was never the one to say no.

When I started my blog, I thought an interesting topic for an on-going set of posts could be "What would I tolerate a stomach ache for." There is a show on the Food Network called The Best Thing I Ever Ate about essentially the best things that the FN chefs have ever had. I think everyone has a list like that. Whether it's something that you grew up having, or had on a trip once...great foods evoke emotions and memories.

The title of this blog was about falling off the wagon, because in essence that's exactly what I did this weekend. I ate Gluten. Gasp! I know. I did it willingly. Twice. Sometimes you just need a mental breather. It's no different than working out for 6 months straight everyday, sometimes you just want to sit on the couch and veg. Although I have been very committed and strong with my Gluten-free lifestyle...I'm still human. I crave sugar, grease and starches just like everyone else does.

So, without further ado, I begin my "Off the Wagon" list:

1. Chicago Bagel Authority: CBA, as the locals call it, is a little bagel place on Armitage/Sheffield in the heart of Lincoln Park. This divey restaurant has created a niche within the bagel category with steamed bagels. They offer every combination of bagel sandwich known to man. And when steamed all the flavors ooze together into a delicious bagel experience. On Saturday I had a sesame bagel with turkey, avocado, tomato, cucumber, mustard and veggie cream cheese. It was everything I hoped it would be.

2. Portillo's: Again, another Chicago icon. Portillo's is a local fast food chain that specializes in Chicago style hot dogs (featured left), Italian beef sandwiches and crinkle cut fries. On Sunday I indulged in a hot dog just the way I like it...with ketchup, mustard, tomato and cucumber along with some crispy, salty fries. It was absolute heaven.

As I'm writing this post, I am clear from my stomach pain and back on the health train....and day dreaming of what will end up next on my list.

Penne w/ Sausage and Chicken

2010-03-29T09:48:00.000-07:00

"The way to a man's heart is through his stomach" While some women may say shoes or handbags are the way to their hearts...I'd like to call ditto on this quote.

I love to cook and bake, but honestly, what's better than someone cooking for you in the comfort of your own home. This is the lucky situation I found myself in on Saturday night. Without prompting, my boyfriend told me that he wanted to cook for me. My quick response was "Really? Awesome."

He prides himself in his attention to details, and he really followed through:

1. I love Italian
2. I love sausage
3. I love tomato sauce
4. I require gluten-free pasta
4. I like a clean kitchen

I'm not exactly sure how he cooked this dish, but I can tell you what I observed.

Dish Prep:
1. Sauteed chicken breast (sliced and fat trimmed) with oregano, garlic powder, black pepper and set aside (cooked 3/4 of the way)
2. Sauteed Italian sausage links until brown, then sliced and sauteed until fully cooked
3. Brought a can of crushed tomatoes, a can of tomato sauce, a small can of tomato paste, garlic powder, sugar, salt, black pepper and oregano to a boil, then let simmer for a while
4. Cooked pasta according to instructions

Dish Assembly:
1. In a deep saute pan, simmered a portion of the 2 meats with some sauce
2. Dropped in a portion of the pasta
3. Served warm with some grated cheese

The dish was absolutely delicious. He can cook for me anytime...and I'll of course keep you posted when he does.

Uncommon Grounds

2010-03-21T09:41:00.000-07:00

Uncommon Grounds is a spot that I have driven past countless times...and have often thought "I should go there sometime." After living in the city of Chicago for almost 6 years, I finally made it there. The Coffee Shop/Restaurant is located in Wrigleyville on the corner of Grace and Clark. Brunch places on Sunday's are typically a zoo, but at 9am we walked right on in.

Uncommon Grounds is definitely one of those home grown Seattle type places with a "granola" type vibe. The brunch menu is small, but each item sounds appealing. Since this was a coffee place, I had to try something interesting. They offer a "seasonal press pot" that they describe a little bit bolder/stronger than their normal house blend. Currently they are offering the "diablo" that I found to be bold, but didn't quite knock my socks off. I find that everything after Peet's Coffee pales in comparison.

For brunch, my Dad and I both ordered Mexican dishes. My Dad ordered the Huevos Uncommon which consisted of a black bean corn cake, eggs over easy, ancho-chile sauce and chihuahua cheese. I wasn't certain if the corn cake was gluten free, so I will take his word on it that it was delicious. Ordering safely, I had the Chilaquiles. The friendly waiter confirmed to the best of his knowledge that it was gluten free. I can confirm that after eating, it was perfectly safe. The Chilaquiles consisted of scrambled eggs mixed with tortilla chips, chihuahua cheese, jalapenos and "home-made chorizo". It was topped with salsa verde and sour cream and served with a side of Home style potatoes.

Although no individual element blew me away, it was definitely a solid brunch experience. One of which I will try again.

Havana Grill

2010-03-14T18:32:00.000-07:00

Havana, a Pan Latin Grill and Mojito Bar, replaced Mambo Grill around the corner from where I work on Clark Street. Upgrade! Havana really transformed the space from dark and dingy to modern and airy. The service was excellent and the food and drinks were superb.

I figured out what to order in about a minute...and so did my boyfriend. The Carnitas with jalapeno mashed potatoes and creamed corn was a must. The plating was contemporary yet useful since I planned to mix all the flavors together for each bite. If I had a bigger stomach I would have licked my plate clean. The meat was tender and the corn sweet...my only complaint is that I couldn't taste the jalapeno in the mashed potatoes. The dish could have used just a little bite.

To complement our meals, we ordered a pitcher of the traditional mojito which was good...great when we realized it was a half price drink special on Friday nights.

Rose's Bakery

2010-03-14T18:05:00.000-07:00

The one and only completely wheat free bakery in Chicago. Sad but true. Yes there are bakeries that offer a gluten free cupcake or two...but nothing like Rose's Wheat Free Bakery and Cafe. I had to trek it up to Evanston to find it, but it was absolutely worth the trip. I drove up there last Saturday with hopes of enjoying a hearty brunch and a bag full of baked goods to bring home. Roses did not disappoint.

The nice thing about it being a bakery and cafe, was that I was able to indulge is multiple gluten free meals. While at the cafe, I had a delicious ham and egg breakfast sandwich. The french roll was soft and chewy like bread should be. I finished the meal with a chocolate chip cookie which was good...but not as good as the oatmeal cookies I took to go. The oatmeal was unbelievable chewy goodness. Unable to control my gluten free excitement, I also indulged in the following throughout the rest of my week:

Cheesecake Brownie (Rich and indulgent)
Almond and a Chocolate/Cherry biscotti (Just the original, and great with coffee)
Banana Bread (Soft, tender and light)
Pizza (You can order it in the cafe and take it to go fresh or baked) Lot's of toppings to choose from...it was great.

Yes my to-go bag was a little like Santa's...and endless supply of gluten free gifts.

Nice work Roses...I'll be back for those Chicken fingers I didn't get to try....and probably 20 more baked goods.

1 2 3 Gluten Free

2010-03-04T18:00:00.001-08:00

I miss pancakes. When out to brunch at the typical Chicago places like Toast or Nookies...I always want to order the Pancakes. For obvious reasons I can't, so I end up ordering some type of egg and potato dish. In a previous post I shared a blueberry polenta pancake recipe that definitely put off my pancake craving for a while...but a couple weeks ago I really wanted traditional pancakes. So, I pulled out of the pantry a mix that my Mom had picked up for me at the Gluten-Free Grocery, the 1 2 3 Gluten Free brand Pancake mix. I followed the easy instructions of adding eggs, oil and milk...however I substituted buttermilk for Skim Milk. Big Mistake. The batter was way too thick and the pancakes turned out a little dense. With that said, I froze the extra and proceeded to eat 2 a day for the next week. So they couldn't have been that bad! I will say they freeze well...and they looked beautiful. I'd definitely give them another go (using the correct milk).

Mariposa Bakery

2010-03-04T17:54:00.000-08:00

Sour Cream Coffee Cake? Absolutely, thanks Mom! There is gluten free store near my parents house in the burbs call Gluten-Free Grocery. They are located in Westchester, IL close to 290 and Mannheim. My mom picked up many things on this trip, the most memorable being a Mariposa Bakery Coffee Cake. This cake was moist, sweet, crumbly and delicious. When I googled them, I was disappointed to find out that they are based in San Francisco...why do the Californians get all the good food!?!

Big Night Risotto

2010-03-04T17:18:00.000-08:00

Last week's RWS was a very special day with the celebration of my Dad's 60th birthday. Such a big occasion needed a big dish...Big Night Risotto. In the 1996 Stanley Tucci movie "Big Night" two brothers embark on the journey of opening up a true Italian restaurant. They face many challenges along the way, but the most memorable is when a female guest balks at the Chef's special shrimp risotto and orders spaghetti along with it:

It's not surprising that I love food movies like Chocolat, Julie & Julia, and No Reservations. Emeril jokes about smellivision, but seriously I'd love to be able to experience the food while I'm watching the movie. It's the biggest tease.

Lucky for my family, my Mom tackled Big Night Risotto (which is not easy!) this special Red Wine Sunday.

Shrimp Broth
1 lb Shrimp
1 Garlic Clove, chopped
1 Onion, chopped
1 Carrot, chopped
1 Celery Stalk, chopped
1 tbsp Italian Parsley, chopped
5 cups Water
Salt & Pepper to taste

1. Clean and devein the shrimp and set aside. Place the shrimp shells in a stock pot with garlic, onion, carrot, celery, parsley, water and salt and let simmer gently for 20-25 minutes. Strain broth and set aside for the Risotto.

Risotto
4 tbsp Olive Oil
1/4 cup Onion, chopped
1 Garlic Clove, chopped
1 tbsp Butter, unsalted
1 cup Arborio Rice
1/2 cup White Wine
1 Plum Tomato, diced
1/4 cup Parmigiano-Reggiano, grated

1. On medium-low heat, add 2 tbsp of olive oil in a deep skillet. Then saute the onion, garlic, shrimp, salt and pepper until shrimp is a light pink. Take out shrimp and set aside.
2. In same skillet add 2 more tbsp of olive oil and the butter and saute until onions have wilted (but not browned).
2. Add rice and stir to coat. Then add a cup of the shrimp broth and stir continuously until all the liquid is absorbed in the rice.
3. Add the tomato and wine and stir until incorporated.
4. Continue to add 1 cup of the shrimp broth at a time until rice is creamy and tender (about 3 cups).
5. Add the shrimp back in with the last cup of broth that you add.
6. Stir in grated cheese before serving.

Last thing to note, is that although this was Red Wine Sunday, this meal was appropriately served with a White wine. I forget the name, so hopefully my Dad (an avid reader of my blog) will post the name.

Indian Grill

2010-02-20T14:40:00.000-08:00

"What do you think about Indian?" A question that I would have never thought would come out of my mouth if you asked me 15 years ago. My parents took me to Indian food once when I was a kid and I can recall being less than excited. However, fast forward about 10 years when I was in Kansas City for a photo shoot...the studio ordered in Indian food and I was like "wow, what have I been missing?!" I can't say that Indian has become a staple for me, but every once and a while I get a real craving for it.

Back to the question, I asked this of my Dad for our monthly dinner this past week, and I got a solid "Yes." A year or so ago we tried out Marigold for one of our monthly dinners which was fantastic. This time, we wanted to find a place that was a little closer to Lincoln Park. After some Yelp research and cross-referencing with Metromix, I was confident that Indian Grill was the best choice. This small no muss no fuss restaurant is located on Clark in between Webster and Fullerton.

The place was pretty empty but it was only 6pm on a weekday. We had 3 very friendly gentleman serving us throughout our meal. My Dad and I both loved our dishes. I had the Chicken Tikka Masala with rice that was just to die for. So good, that I couldn't wait to have leftovers the next night. My Dad had the Lamb Vindaloo which from what I could tell was delicious once I got past the heat. He also indulged in the Naan (indian bread)...as I looked on in envy as he dipped and sopped up the sauces.

We balanced out our dishes with an excellent White Burgundy that my Dad purchased at his new favorite wine store Cabernet & Company located in Glen Ellyn.

I would absolutely recommend Indian Grill to anyone. Although they don't have the ambiance of Marigold, with food this good, who needs it?

Superbowl XLIV

2010-02-14T10:53:00.000-08:00

As I've mentioned in previous posts, I love watching football. There really isn't a better way to spend a winter weekend than with your friends eating, drinking and lounging on the couch watching football. Since moving back to Chicago 3 years ago, I have hosted my friends for a Superbowl party. I love hosting for 2 reasons: I'm guaranteed food that I can eat & drink and at the end of the night when I am super full, I'm already in the comfort of my own home. This year (unlike the 2008 Giants win), I was disappointed by the Colts loss, but thoroughly enjoyed winning squares and eating delicious Gluten-free food.

Some of the items that I contributed were a 7 Layer Dip, Chili, Cornbread Muffins, and Brownies.

7 Layer Dip*

2 cloves garlic, diced and mashed

2 tsp salt

1 15 oz can black beans, drained

1 15 oz can pinto beans, drained

2 tsp chili powder

2 tbsp water

1 tbsp extra-virgin olive oil

2 cups shredded Cheddar

2 ripe avocados

1 jalapeno, finely chopped

2 cups chopped romaine lettuce

1 1/2 cups nonfat yogurt

1/2 cup fresh cilantro, chopped

3 ripe Roma tomatoes, diced

5 scallions, thinly sliced

Layer 1: In a food processor, blend beans, garlic, chili powder, water and olive oil together. Spread on the bottom of your dip serving plate.

Layer 2: Add the shredded cheese.

Layer 3: In a small bowl, mash together avocado and jalapeno with a fork. Spread over cheese.

Layer 4: Add the shredded lettuce on top of avocado mixture.

Layer 5: In a small bowl mix yogurt with cilantro. Pour over lettuce.

Layer 6: Sprinkle tomato over lettuce mixture.

Layer 7: Sprinkle scallions over tomato.

*This recipe was inspired by The Food Network 6 Layer Dip.

Easiest Chili Ever*

1 - 1 1/2 lb hamburger

1 small onion, diced

1 15 oz can Hormel Chili (yes this is gluten free)

1 can kidney beans

1 can tomatoes

1 tbsp sugar

1 can tomato juice

2 tsp chili powder

1. In a deep saute pan, brown hamburger with onions. Once cooked through, drain and place back in saute pan.

2. On medium heat, stir in Hormel Chili, kidney beans, tomatoes, tomato juice, sugar and chili powder. Bring to a boil, then reduce heat and let simmer for an hour (or place in crock pot on high for an hour or low for 2-3 hours). If chili gets too thick before you are ready to eat, add in some extra tomato juice.

3. Serve with cornbread, sour cream and shredded cheese (or anything you like).

*Recipe compliments of Erin's Mom, Go Kendra!

Jalapeno Cheddar Cornbread*

1 cup rice flour blend**

1 cup cornmeal

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2/3 cup buttermilk

2 eggs & 1 egg white

2/3 cup can creamed corn

1 cup grated cheddar

3 scallions, sliced

1 jalapeno, finely chopped

*Recipe adapted from Robyn Russell's Gluten Free and Easy

**Rice Blend: 2 cups white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour

1. Preheat oven to 375 degrees and grease 12 muffin tins.

2. In a medium bowl, sift all the dry ingredients together.

3. In a separate large bowl, whisk together eggs and buttermilk. Then stir in dry ingredients a 1/3 at a time.

4. Stir in creamed corn, cheese, scallions and jalapeno until completely mixed.

5. Using an ice cream scooper, distribute batter into 12 muffin tins.

6. Bake until lightly browned (25-30 minutes).

7. Serve with Chili.

Gluten Free Brownies

The Craving Place Ooey Gooey Chocolatey Chewy Brownie Mix

1/3 cup oil

1 cup water

1. Preheat oven at 350 and grease a 9x13" pan.

2. Mix all ingredients together and pour into pan.

3. Bake for 30-35 minutes.

Lastly, I'd like to give a special thanks to Lou, Brent, Kristin and Erin for their contributions to the evening...especially the delicious Queso and Buffalo Chicken dips.

Chocolate Chip Muffins

2010-02-07T06:50:00.000-08:00

There is absolutely nothing wrong with eating chocolate for breakfast. Chocolate pancakes, waffles, croissants, cereal bars and muffins should not be saved just for the weekend. They should be savored when we need them the most...prior to the start of a dreary work day.

Inspired by a mocha chocolate muffin that I had from the Silly Yak Bakery...I decided that I needed to make chocolate chip muffins so that I could indulge in chocolate for breakfast whenever I wanted (I bake and then save in the freezer):

Ingredients:
10 Tbsp Butter (soft)
1 Cup Sugar
2 Eggs
1 1/2 Cup Plain Yogurt
1 Cup Sorghum Flour
1 Cup White Rice Flour
1 Cup Tapioca Starch
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Nutmeg
2 Tbsp Raw Sugar

1. Preheat oven on 375.
2. Cream butter and sugar together, then add eggs one at a time in a mixer.
3. Sift all dry ingredients together in a separate bowl.
4. Add in dry ingredients to butter mixture alternating with yogurt. Mix until all ingredients are incorporated (be sure to scrape the sides mid way through).
5. Add batter to lined cupcake pan and sprinkle tops with raw sugar.
6. Bake for 35 minutes.

Home Bistro

2010-01-30T07:50:00.000-08:00

Last month you found my Dad and I ate a well known highly regarded Chicago restaurant which was fantastic, but what we try to normally do is find little diamonds in the Chicago rough. This month, we chose a cozy little French bistro, appropriately called Home Bistro or HB for short. This little bistro can be found in the heart of Boy's Town (2404 N. Halsted).

When you walk in, you are greeted by a local Chicago artist who's lovely food photography is featured on 2 of the 4 small walls of the restaurant. We were seated next to this fantastic picture of an artichoke. I literally wanted to take it with me in a doggy bag.

Before ordering, I talked to our "very kind" waiter about my gluten intolerance and he insured me that only a few entrees included flour (12 hour Beef Brisket, Spiced Lamb Pie in Phillo to name a few). I decided to order the Braised Rabbit Risotto for an appetizer (green apple, roasted fennel, parmesan). I wouldn't say the risotto itself was anything to write home about, but the big tender pieces of rabbit were...so good. For my entree I had the "Amsterdam Style" Mussels (beer broth, anise, dried basil, truffle fries). The truffle fries served with aioli were without a doubt my favorite thing that I ate the entire night...salty, crunch, garlicky, delish.

The strangest thing about this tiny restaurant was not just the fact that you had a French bistro with a Dutch chef... but the fact that it's BYOB and they don't charge corkage fee. Instead they tell you to just "be sure to help out your waiter." For this meal, my Dad and I stopped again at The Poison Cup beforehand (our new fav spot) for a bottle of Pinot Noir. My dad chose a 2007 Edna Valley Claiborne & Churchill Pinot. It was unbelievable. Really. Wow.

So, all in all our January monthly dinner was a complete success...we both plan to return for another meal in the future.

Friday Night Lights and Pulled Pork

2010-01-24T12:33:00.000-08:00

For the past couple years, my parents, brother and sister-in-law have been telling me what a great show Friday Night Lights is. I was like really? The show based on the movie? I liked the movie, but it's not in my top 10...or 100 for that matter. With that said, a show that has captured the heart of my entire family, I had to try out. So this past summer I caught up on the first 3 seasons...yes that's right, all 3. I just couldn't stop myself, I fell in love.

Since the 4th season of Friday Night Lights is only accessible to Direct TV customers (I have Comcast) my friend Brent and I gather at my friends Lou's every month to catch up on the latest episodes. This past week, Lou had a brilliant idea to make pulled pork. Armed with his new crock pot (Christmas present) and his friends recipe, he served Brent and I the most amazing pulled pork. The perfect meal for a night of Texas football...

Ingredients (all gluten-free):
3 pounds fresh pork shoulder, well trimmed
3 tablespoons McCormick Grill Mates Barbecue Seasoning
1/2 cup Heinz ketchup
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
2 teaspoons Lea & Perrins Worcestershire sauce
1 teaspoon McCormick Ground Mustard

1. Place pork in slow cooker.
2. Mix Barbecue Seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce and ground mustard until blended. Pour over pork. Cover.
3. Cook 8 hours on Low or 4 hours on High.
4. Remove pork from slow cooker. Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving.
5. Serve with your favorite slaw and beans (Bushes has a lot of gluten-free options, Campbell's does not)

Clear Eyes. Full Heart...Can't Lose.

Vodka Sauce

2010-01-23T10:59:00.000-08:00

Although most of the time I feel that watching Rachel Ray's 30 Minute Meals is like listening to nails on a chalkboard...I truly do like the concept of a quick and easy meal. As long as you use good quality ingredients, it doesn't matter how long it takes you to put together. One recipe that I will be forever thankful to Rachel Ray for is her Pasta w/ Vodka sauce. This pink sauce is decadent, flavorful and sinful.

Ingredients:
1 Tbsp Butter (unsalted)
1 Tbsp Olive Oil
2 Garlic Cloves (minced)
2 Shallots (minced)
1 Cup Vodka*
1 Cup Chicken Stock (Pacific organic free range)
1 Can Crushed Tomatoes (San Marzano)
1/2 Cup Heavy Cream
20 Basil Leaves
Salt/Pepper
*When cooking with alcohol, please do yourself a favor a cook with something that you would want to drink. As alcohol reduces, the flavor is enhanced. I am particularly partial to Grey Goose.

1. Saute butter, oil, garlic and shallots on medium heat for 3-5 minutes.
2. Stir in vodka and let reduce for 3-4 minutes.
3. Add in stock and tomatoes. Bring to a boil, then let simmer for about 15 minutes.
4. Salt and pepper to taste.
5. Add cream and stir until incorporated (about 2 minutes).
6. Add basil leaves and stir.
7. Serve over your favorite pasta.

Red Wine Sunday 1/17/10

2010-01-18T13:21:00.000-08:00

One of my favorite things about my sister-in-law Molly is that she is a great cook. Not only does she make amazing Italian food (once she made ravioli from scratch!) but we also bond over our love for Mexican. Last night, my brother and Molly hosted the family for Red Wine Sunday and Molly served a Mexican feast. As you can tell by my plate (pictured left) I completely filled it and proceeded to eat the entire thing. Like my Mom, Molly has really gone above and beyond to accommodate my gluten free diet.

So, the meal included the following:

Mexican Marinated Flank Steak from Casey's in Naperville (grilled on an indoor griddle for 3-4 minutes on each side)
Homemade Guacamole*
Homemade Pico de Gallo*
Frontera Grill Salsa
Sour Cream
El Milagro Corn Tortillas (naturally gluten free)
Cilantro Lime Rice
Black Beans

*I have no idea how she made it, but if we are lucky maybe she will comment with her secrets.

Long story short it was heaven on a plate. The meat was unbelievably tender and you had every topping to fill your hearts desires. Thanks Molly for another great meal!

Thai Aroma

2010-01-16T06:13:00.000-08:00

Friday nights in the winter, I like to take it easy. After a long week of running around in the freezing cold piling on the layers and boots over and over again, I'd much rather spend an evening on the couch watching movies than getting all dolled up for a night on the town.

To take the movie night to the next level, I always indulge in Thai Food. Now Asian food can be tricky for the gluten free, but I have tried some dishes at my local Thai place with success. Thai Aroma has 3 locations in the city: 4142 n. Broadway, 417 W. North Ave, 941 W. Randolph. Beyond the food not making me sick, I truly think it is great consistent delivery Thai food. In addition, they are always friendly and on time.

I can't say that I've tried everything on the menu, but I have tried my go-to dishes. My favorite is Green Curry. They offer it traditional with rice or you can get the Green Curry Noodle (with rice noodles). I've also had the Pad Thai, Thai Rolls and Tom Yum Soup...all full of flavor.

Pour a glass or two of red wine and I'm set for the night.

Leftover Pasta

2010-01-04T18:09:00.000-08:00

I will be the first to say that I don't like leftovers. There are only few things that truly taste better (or even good) the next day...like chili. Since becoming Gluten-free, I am now thankful for leftovers. Although I feel that I have become comfortable with the effort needed to maintain a gluten-free diet, I'm not going to lie and say that it is easy.

Yesterday's RWS (Red Wine Sunday) was very traditional...Spaghetti with red sauce. As usual Mom made 2 batches of pasta (gluten free first). Thinking ahead to my next meal, I had her set aside plain pasta that I could re-use the today with a different sauce.

Tonight I threw in a a couple key ingredients in a saute pan and had a delicious and different dinner with leftovers:

Leftover Pasta (Bionaturae Spaghetti)
2 Tbsp Olive Oil
1 Tbsp Butter (unsalted)
2 Tbsp Flat Leaf Italian Parsley
1/2-1 Clove Garlic (finely chopped)

1. Melt butter and olive oil on medium heat
2. Add in garlic, lower heat to medium-low and saute for about a minute
3. Add in pasta and stir to coat and heat up a bit
4. Add parley and stir until incorporated
5. Serve with graded Parmigiano Reggiano

John's Place

2010-01-02T14:38:00.000-08:00

John's Place "Soothing homestyle cuisine since 1994", yes indeed. This restaurant, on the corner of Webster and Racine, has been a Lincoln Park hot spot for years. Although John's Place is a great place for lunch and dinner...they really do brunch best. Pre-gluten free days, I used to order the Breakfast burrito...it was just huge and delicious and everything you wanted after a night out on the town. Since the flour tortilla is now out of the question, I've tried a few things: the John's scramble and the Chilaquiles.

This New Year's day I joined two of my girl friends Erin and Bridget to drink mimosas, gossip about the night before and of course eat. The Chilaquiles is a Mexican dish with scrambled eggs, Chihuahua cheese, pico de gallo, tomatilla salsa, crumbled chicken chorizo served over corn tortilla chips with a side of homestyle potatoes. I completed the indulgence with a side order of sour cream. Bridget and I both ordered it and Erin looked on in envy. No matter how full we were getting, we just couldn't stop eating it.

So, with a full belly and a slight buzz from the mimosas...we were was ready to tackle the cold and the new year.

Hot Chocolate

2010-01-02T14:07:00.000-08:00

My friend Lou and I had a brilliant idea this past week to take our dogs on a walk at the dog beach at Montrose Harbor. We settled on New Year's Day for the activity since neither of us had any plans and we could "walk off" the activities from the night before. In preparation for the walk, I bought the pup booties to avoid frozen paws, put her in her heavy jacket, and put on 4 layers of clothing for myself. We loaded up the dogs and headed up north...within 2 minutes of being outside in the cold and wind Lou and I realized we were complete idiots. I mean maybe it was 10 degrees outside...completely frigid. The entire time all I could think about was having hot chocolate when I got home.

So, that's what I did. I may be a food snob about many things, but I don't think that I have ever met a hot chocolate that I didn't like. From Swiss Miss to Vosges...I am happy with the experience. I do however have a standby. I find that nothing hits the spot better than hot chocolate made with Ghirardelli Sweet Ground Chocolate:

3-4 Tbsp Ghirardelli Sweet Ground Chocolate
8 oz. Skim Milk (or whatever milk you like)
Candy Cane (optional)

1. Heat milk in mug in microwave for 1 minute 30 seconds.
2. Add in Chocolate and stir
3. Add in candy cane

Yum.

Pasta w/ Sausage, Tomatoes, & Spinach

2010-01-02T06:57:00.000-08:00

When I am cooking for someone for the first time, I like to keep things simple. As Ina Garten has taught me, when entertaining...you should be with your guests not alone in the kitchen. She always tells this story about how she spent an entire party making omelets for her guests...

I have a couple dishes that I often make for guests because they pass the 3 tests:

1. The recipe has few ingredients and is easy to make
2. I've made it before successfully
3. It's a crowd pleaser (for even the pickiest of eaters)

Ingredients:

1 Lb Sweet Italian Sausage
1 cup Chicken Stock
1/2 cup White Wine (I used a Sauvignon Blanc)
1 can chopped San Marzano Tomatoes
2 cloves Garlic (chopped)
2 Tbsp Olive Oil
1 bag Spinach
1 package Dry Pasta* (I used Bionaturae g-free Fusilli)

1. Brown sausage with olive oil on medium heat in a deep saute pan.
2. Add in garlic and stir for about a minute or 2 (do not let the garlic burn).
3. Stir in chicken stock, wine and tomatoes one at time. Lower heat to medium-low and let simmer for 1/2 hour.
4. Add spinach 2-3 minutes before serving. Enough time to wilt the spinach.
5. Serve over cooked pasta with Parmigiano Reggiano

*Put pasta water on about an hour before serving...and cook after the sauce has been simmering for about 20 minutes.

Although I successfully served this dinner...I forgot to take a picture. I'll post after the next time I made it.

With dinner, I served a Pinot Noir from The Wild Hog Vineyard (a small winery in Cali). The wine was a bit cloudy when I poured it, so I used the aerator and I think it helped.

New Years Resolutions

2010-01-01T07:42:00.000-08:00

Since this is a food blog, I figure for my New Years Day post, I would share my thoughts on the New Years resolution of "dieting". With a blog predominantly about baking, I'm sure that you have figured out that my New Year's resolution will not be cutting back on the calories. However, in years past, I have fallen into the losing weight trap. I mean...it makes sense. After the football and holiday season, most of us have a couple extra pounds that we'd like to lose before the Spring. I get that.

In my adult life, at 5'3", I have weighed in at 100 pounds, 130 pounds and everything in between. Although I hate to admit it...I've cut calories, I've gone hungry, I've binged on food, worked out like crazy and even taken "diet pills". I will tell you that I've never been happier with my weight than where I am today. I have found that my perfect weight is around 110...given or take 2-3 pounds. My perfect mix of health and wellness includes of course my gluten-free diet, a reduction in my sugar and caffeine intake, working out 2-4 times a week and daily walks with the pup. I am by no means the picture of optimal health, but you know, my clothes fit nice, I have energy and I sleep well. I don't have to count calories and I don't ever have to turn down a cupcake.

Now my system may not be right for where you are in your life...but instead of "dieting", you need to make decisions that you know you can stick to for more than 2 weeks. I am comfortable with my system week in and week out. Other than the occasional sadness of not being able to eat things like New York style pizza or a bagel...I never feel like something is missing.

For 2010, my New Year's resolution is going to be an attempt to put as much food into my life (work, family, social life, etc.) rather than going without.

Happy New Year!

Christmas Dessert

2010-01-01T07:03:00.000-08:00

Grandma Kainz made the best sugar cookies. Every year she would make what looked like thousands of them. She would make so many, that she would store bags of them in the Guest Room closet. As my grandmother lost her strength to make them, my Mom took over. She made them her own by rolling out the dough thinner...which created a more tender delicate cookie that just melts in your mouth. This year was a sad year because I couldn't help out. When you become gluten free, you not only avoid eating gluten but touching it as well.

In an attempt not to get too sad, I decided to concentrate my Christmas dessert thoughts on a new gluten-free recipe. I felt I wanted to make something festive, so I thought about peppermint. Pair peppermint with chocolate and I would be in business. The great thing about modern cooking is that you can truly find any recipe under the sun on the Internet. I patched together the Gluten-free Girls cupcake recipe with a random peppermint frosting to create this year's Chocolate Peppermint Cupcakes:

Cupcakes:

1 stick butter, softened (1 stick)
1 package Bob's Red Mill gluten-free chocolate cake mix
2/3 cup applesauce

1/3 cup whole milk
1 tablespoon lemon juice

2 large eggs
1/3 cup hot water
2 tablespoons vanilla extract

1. Preheat the oven to 350°. Line tin with cupcakes liners.
2. Beat butter in mixer until creamy.

3. Add in cake mix, applesauce, milk, lemon juice, eggs and beat for about a minute until incorporated.

4. Add in hot water and vanilla and beat for another minute.
3. Using a large spoon or ice cream scooper, drop mix into 12 cupcakes tins and bake for 20 minutes (will make large cupcakes).

4. Let cool prior to icing.

Icing:

1/2 cup butter, softened

1 (16-oz.) package powdered sugar

1/3 cup whole milk

1/4 teaspoon peppermint extract

Candy Cane (smashed)

1. Beat butter in a mixer until creamy.

2. On low add in powdered sugar a little at a time alternating with the milk.

3. Add in extract.

4. Ice cooled cupcakes.

5. Sprinkle on candy cane pieces.

Christmas Dinner

2009-12-29T13:06:00.000-08:00

With the addition of my nephew Jack and Dolls (the pup), Christmas had a little bit more excitement than years past. I mean, don't get me wrong...a day of eating, drinking and gifts is always fantastic. But, after a while you need something new to spice things up.

With all the extra hoopla, Mom decided to keep the menu simple for Christmas dinner. You know meat & potatoes and a salad. Sounds standard right? No so. Even when my Mom is simplifying things...she knocks it out of the park.

Christmas Dinner 2009

Beef Tenderloin:
3 Lb Tenderloin
3-5 Tbsp Olive Oil
1/2 cup fresh Thyme (chopped)
1/2 cup fresh Flat Leaf Italian Parsley (chopped)
Salt/Pepper

1. Preheat oven to 450
2. Rub tenderloin with olive oil, salt, pepper, fresh thyme and parsley
3. Place in a large roasting pan (with a V shaped rack insert preferably)
4. Roast for roughly 25 minutes (until internal temp is 125 degrees)
5. Let rest of 5 minutes then slice

Sauteed Mushrooms:
1 Container Baby Portobellos
1 Large container of Button
1 Container of Shitake
1 Package of Porcini (rehydrate with warm water)
3/4 Stick butter
1 Clove Garlic (chopped)
1/4 Cup Red Wine
1 Tbsp Flat Leaf Italian Parsley
Salt/Pepper

1. Saute mushrooms, garlic and 1/2 stick of butter on medium-high heat until mushrooms are tender (roughly 5-10 minutes)
2. Add red wine and reduce for a few minutes
3. Salt and pepper to taste
4. Toss in parsley and 1/4 stick of butter to finish off the dish

Mashed Potatoes:
3 Lb Yukon Gold Potatoes
1/4 Cup Chive (chopped)
2 Tbsp Horseradish
1/2 Cup Whole Milk (or cream)
1/2 Stick Butter

1. Boil potatoes until fork tender (roughly half hour) and drain
2. Add in chives, horseradish, cream and butter and mash

Salad:
1/2 Container Mache lettuce
1/2 Container Spinach
1 Pomegranate
1 Container crumbled Goat Cheese
5 Tbsp Olive Oil
1/2 Tbsp Balsamic Vinegar
1 1/2 Tbsp Red Wine Vinegar
1 Tbsp Grey Poupon Mustard
Fresh Ground Pepper

1. On the bottom of a large bowl, whisk olive oil, vinegars, mustard, and pepper
2. Add lettuce on top of dressing
3. Seed the pomegranate and add to salad
4. Add goat cheese
5. Toss and serve

Wine:
Hartley Ostini Hitching Post 2007 Pinot Noir

Purchased at this great little wine shop on Armitage in Lincoln Park called The Poison Cup.

Christmas Morning: Cinnamon Rolls

2009-12-28T09:38:00.000-08:00

For the past month, I had been reading the Gluten-Free girls posts on her efforts to achieve the perfect cinnamon roll. She had multiple posts and pictures of her trial and error...and finally right before Christmas she posted her final recipe.

I had been looking for a good recipe for waffles, but was really unimpressed by what I was finding. So, when she posted the recipe on December 22nd... I was like this is fate. I must make these cinnamon rolls. It would be something out of the ordinary for my family to eat, so it would be different and special.

The one hang-up was that the recipe and instructions were four pages long! I mean 23 ingredients...yikes. But I wasn't going to let that get me down. It isn't the first time I've baked. I'm actually starting to get used to using multiple flours for everything that I make.

So, on Christmas morning, I was up bright and early at 6am (to take the dog out of course). Instead of heading back to bed I decided to get started on the rolls. In hindsight, I really had no concept of how long these suckers were going to take me to make.

Round 1 was making the dough. I found that the recipe called for too much water. If you decide to conquer this recipe as well, you should pour the 1 cup of yeast water in first prior to adding the extra 1/2 cup of water. That way your dough will get all the yeast, but you can manage the water content. After you make the dough, you need to let it sit for an hour. So I took that opportunity to nap for an hour. This was needed as Christmas eve (after family sushi dinner) entails multiple glasses of wine at my best friends parents annual party.

Round 2 was rolling out the dough and adding the sugar and cinnamon mixtures. The recipe makes 16 rolls, so you have to go through the process twice. After the rolls are cut and placed in the pie plates, you need to cover and let sit for another hour. This hiatus I showered and got ready for church.

Round 3 was baking and making the frosting. This part was painless. The frosting is a straight forward cream cheese frosting. Baking takes about 25 minutes and then you need to let rest for 10.

Round 4 was eating. Oh my god were they good. I can't remember the last time I had a cinnamon rolls... but I will tell you I won't be going years before having another. I highly recommend eating with a perfect cup of Peet's Coffee.

All in all, it took about 5 hours from start to finish (since you have 2 pie plates of rolls, you have 2 rounds of baking).

If you have a craving for cinnamon rolls and 5 hours to spare...I highly recommend this recipe. Since the recipe is 4 pages long, it's better if I just provide the link to Shauna's recipe:

http://glutenfreegirl.blogspot.com/2009/12/gluten-free-cinnamon-rolls.html

Good luck.

Christmas Eve

2009-12-28T09:32:00.000-08:00

This will probably be my shortest post to date. Every year my Mom, my Dad and I order sushi. When I know that I am going to have a big meal the next day, I like to enter the day feeling light. Unlike Thanksgiving, I don't run a race the morning of. I ran a Reindeer Race once when I lived in Minnesota. That was a mistake.

I wish I could say the sushi was great...it wasn't. It was good. It's what we like to call "suburban sushi". It's good and satisfies a craving...but you will not talk about it later (except maybe if you have a food blog).

E|P|I|C

2009-12-23T11:15:00.000-08:00

A lot of thought goes into each and every meal that I eat. It's a little bit of a sickness. When you eat 6-7 times a day, carefully planning each food experience...it can get a little time consuming. Then if you are disappointed by your meal, depression can set in.

Beyond all gut instincts, I chose to eat at a restaurant with only knowing 2 facts: Metromix said it was new and their website had nice food photography. When we first arrived at Epic (on Hubbard) the place was fairly empty. I was like "oh god" way to go Vanessa, couldn't you have at least read some reviews?

Turns out it literally was the first week it opened (you could still smell the fresh paint), or as the waitress let us know, it was the "soft launch." The space was pretty cool...dark, modern and big. Epic is one of those restaurants that turns into a club type place late night.

I started with the Hamachi (pictured left). I loved the combo of the raw seafood and blood orange...however it was paired with a cream sauce of sorts which I thought weighed it down a bit. Then I had the the lamb shank. Oh my god was it to die for. The only thing that I felt bad about while eating it was the fact that I stole this entree choice from my dinner partner...who so graciously chose something different. The lamb shank was almost as big as my head and had some of the most tender meat I have ever had. The sauce was rich but not goppy or heavy. The meat paired with Yukon mash couldn't have been more satisfying. As always had to finish off with something sweet. I ordered the mint ice cream...which to my surprise was made out of actual mint!

This risk turned out to be well worth it. Well done Epic in your first week. I'll be back for sure.

NAHA

2009-12-23T08:05:00.000-08:00

On the corner of Clark and Illinois in River North you can find a small gem of a restaurant called NAHA. With a name like NAHA, you would think that you would be in for some type of international cuisine, but the name comes from the cousin duo that created this restaurant...Carrie and Michael Nahabedien. According to their website, they describe their menu as American cuisine with Mediterreanian influences (I'd say 90/10).

From start to finish, the meal was superb. Our waiter was this sweet man who was so attentive that it almost freaked me out a bit. I say almost because now that I need my waiter to be conscious about my gluten allergy...I'll take a little too much attention.

For me, the perfect meal starts with a light fish appetizer and a glass of white wine. Then I like to move on to something more bold...some type of red meat paired with red wine. My Dad joked the other day that cows start to weep when they find out I'm heading out to dinner. And lastly, I have never ended a meal with out something sweet. Becoming gluten free has limited my dessert choices, but that has not discouraged my habit one bit.

Appetizer:
Large Scallops from the Gulf of Maine roasted with Vanilla Bean, Citrus and Spices, La Quercia Prosciutto "Americano", Glazed Belgian Endive and Seckel Pears, Candied Grapefruit Rind and Spearmint

Entree: (had the Farro removed since they contain gluten)
Roast Loin of Ranch Venison, Golden Chanterelles, Italian Farro and Crosnes, garnet Yam Puree and Huckleberries

Dessert:
Candy Cane Ice Cream

Beyond the great staff, food, and interior design...I loved that the place was full. With the current state of the economy, it's not often that you experience a meal in packed restaurant on a weekday. The energy can really make a meal.

MK

2009-12-21T09:31:00.000-08:00

When my Dad and I started our monthly Chicago dinner ritual in May of 2008, we started with MK. This contemporary American restaurant has become a Chicago staple. The modern space opened in 2004 has stayed true to its roots by continually introducing unique flavors... without forgetting the importance of the "local farmer." And the quality is just outstanding.

In thinking about the structure of our restaurant exploration, we decided that it may be a good idea to repeat a great dinner ever year or so...so for our December 2009 monthly dinner, it made sense to re-visit MK.

Upon meeting our waitress, my Dad prompted me to share my gluten allergy (which still slightly embarrasses me). The waitress, to my surprise, starting rattling off all the things that she and the Chef would do to insure that I did not have any gluten in any of my dishes in addition to making sure that the food was not cross contaminated as well.

I ended up ordering all my dishes off the special menu. I had a superb pumpkin soup, venison (very lean, perfect medium rare) w/ chocolate sauce and a trio of creme brulee's (cinnamon, dark chocolate, maple syrup). With the meal we enjoyed a Burgundy that complemented both my venison and my Dad's white fish.

And, finally, I can't forget to mention dessert #2. MK likes to end everyone's meal with dessert, regardless of if you had just finished your actual dessert 5 minutes before. My meal was successfully gluten free, but they really stepped it up a notch when they delivered my gluten-free dessert #2. Pure joy and love was pouring out of me when I received this amazing gift of sugar.

Another successful monthly dinner. Great food. Great conversation. Thank you MK...and Dad.

Mercadito & Chilam Balam

2009-12-18T13:19:00.000-08:00

When a normal person is thinking about picking out a restaurant that won't upset their stomach...Mexican would most likely not make the list. On the contrary, for the gluten intolerant, Mexican is a tasty savior. Corn is naturally gluten-free, so if you choose either an authentic or upscale Mexican restaurant, they typically offer flour free corn tortillas.

This is the case with two new Mexican places that are swiftly making a name for themselves in Chicago. Mercadito is in River North on Kinzie and Chilam Balam is in Lakeview on Broadway.

The best things about Mercadito were the fun atmosphere (pictured left) and the Carnitas tacos (Michoacan style braised berkshire pork, chile de arbol coleslaw, toasted peanuts).

What made Chilam Balam great was the super attentive waitstaff and the Corn masa memeles w/ smokey black bean puree, goat cheese, and arbol chile salsa.

On top of all that, both places are very affordable.

Van's Natural Foods

2009-12-17T06:33:00.001-08:00

One of my favorite foods to eat for breakfast before I became gluten-free was Eggo waffles. I have a sweet tooth, so I loved all flavors of them...cinnamon, blueberry, nutrigrain, etc. When I went on the SPENT program, I had to give up my beloved Eggo waffles for six weeks, which ended up turning into indefinitely when I realized that I was gluten intolerant.

So, for months I had my breakfast smoothies every single day for breakfast, which don't get me wrong I still love and stand behind. The problem arose when it got cold. I mean as much as I appreciate the taste and energy of the smoothie, some days I just want coffee and a waffle.

Van's Natural Foods saved me from my breakfast conundrum with their tasty frozen breakfast waffles, pancakes and french toast. This natural foods company offers a variety of gluten-free breakfast options. My favorite is the french toast sticks. The sweet, cinnamon, buttery taste absolutely satisfies my winter weather cravings.

Birthday Cake

2009-12-15T19:22:00.000-08:00

The nice thing about your birthday is that you typically don't need to worry about feeding yourself. Either your friends and family take you out or they cook for you. In my case, tradition is Mom having the family over for your favorite foods. In my case, my favorite dishes that I order every year are Baked Ziti and some type of chocolate cake (Carvel ice cream cakes are a particular favorite). So, for my first annual gluten-free birthday, Mom once again made the extra effort to fulfill my birthday wishes...without making me sick.

Although I can't say that I had a Carvel cake, I had a Betty Crocker chocolate devil's food cake that was damn good. General Mills is a company that has definitely stepped up to the plate in terms of gluten-free products and information. Believe it or not, they actually have a microsite for it www.liveglutenfreely.com. I was excited to see some cereal and soup options to try...because really, you can't cook or bake for every meal!

Chriskrindlmarket Chicago

2009-12-09T07:56:00.000-08:00

I just realized that so far in my blog, I have left out information about 50% of who I am. My mom Ingrid is from Deggendorf, Germany. She and my grandparents came over to the United States after the war when she was about 6 months to start a new life in the land of the free. They settled in New York and the rest is history.

Inspired by her German roots, my Mom became a linguist. She studied French and German, and ended up becoming a German teacher. This brings me to the point of my post. Every year my Mom brings her students downtown to the Chriskrindlmarket. They spend the afternoon eating German food and checking out all the booths of handmade German crafts.

I can't say that I eat German food often, but when I do...it is decadent and delicious. This year I had Leberkaese (which is essentially bologna) with sauerkraut and German mustard...without the bun of course.

Red Wine Sunday 12/6/09

2009-12-07T09:04:00.000-08:00

There is no doubt about the fact that it has become freezing in Chicago the past couple weeks. I have realized it more so than ever this year, since I made the intelligent choice of getting a puppy right before winter. Thank god she is cutest dog on the planet, because bundling up to take her outside 10 times a day is not fun. Lucky for me, my Mom made the most delicious comforting meal yesterday that thawed out all the chill from the week.

Pasta with Red Wine Veal sauce is a staple for our winter Red Wine Sunday's. This year, due to my gluten allergy, my Mom mixed it up and served the sauce with polenta instead. Wow, it was fantastic. On top of it, my Dad took out a bottle of red wine that he had been holding on to for a while that knocked our socks off (a '98 Silver Oak Cabernet).

Red Wine Veal Sauce:

1 lb veal cubes
1/3 cup olive oil
2 large red onions (chopped)
1 can San Marzano tomatoes (chopped)
2 cups dry red wine
1/2 tsp crushed red pepper flakes
3 whole cloves

1. Brown veal in a medium to deep sauce pan with a little bit of the olive oil on medium heat. Once browned on all sides remove from pan and set aside.
2. Add the remaining olive oil and onions to the pan. Cook the onions for about 10 minutes until onions are translucent.
3. Stir in cooked veal, tomatoes, red wine, red pepper flakes and cloves. Lower heat to low and cover. Cook for 1 1/2 hours stirring occasionally.
4. Serve over polenta (see recipe below) or your favorite pasta.

Chive Polenta:

6 cups water
1 3/4 cups yellow corn meal
1/2 cup chives (chopped)
3 tbsp of unsalted butter (cut in 3 pieces)
2 tsp of salt

1. Boil 6 cups of water with the salt.
2. Add cornmeal and whisk continuously for about 15 minutes.
3. Add butter and chives until evenly incorporated.
4. Take off heat and pour into a serving bowl.

Silly Yak Bakery

2009-12-03T19:25:00.000-08:00

My best friend, the Chef, shared with me that Madison, WI has a gluten-free bakery! It's called Silly Yak Bakery. She was so excited about it that she literally came home over Thanksgiving break with a bag full of goodies like rice bread, scones, cheese bread and coffee cake.

The great thing about her embracing my gluten allergy is that prior to me finding out about my issue, she couldn't stand people that were gluten-free. She just thought that they were picky eaters who didn't appreciate good food. I don't blame her, being a foodie myself I would have probably felt the same way (if I had even know what a gluten allergy was). Since it was my family that really introduced her to the foodie world, she had to believe that my gluten allergy wasn't bs.

Acceptance and a yummy blueberry scone...love that.

Pumpkin Pie

2009-12-03T12:09:00.000-08:00

My absolute favorite Thanksgiving dessert is Pumpkin Pie. So, Gluten-free Thanksgiving 2009 was not going to be without. The scary part about tackling the gluten-free version of this pie was that a) I have never made a regular pumpkin pie before and b) I have never made pie before. Not a problem...I am always trying new things, I can do this.

Yeah...not a problem, until I found out that the night I was planning on making the pie crust (which happens the night before you bake it) I had to participate in a 3 hours conference call from 7-10pm. So, I literally flew through Whole Foods in about 15 minutes after work to gather all my ingredients and then when I got home I tossed all the ingredients in a food processor in about 10 minutes...and you know what? The pie, gluten-free crust and all, was awesome. It was a huge hit. So much so that there was only 1 piece left for the next day, in which I called dibs in about 2 minutes after dessert was over.

Pie Crust: (adapted from Gluten Free Girl)

1 cup white rice flour
1/2 cup sorghum flour
1/2 cup potato starch
3 tablespoons sweet rice flour
3 teaspoons sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 stick cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water

1. Mix together all the dry ingredients, including the sugar and cinnamon. Add to food processor along with the butter (cut into ½ inch pieces). Pulse until butter has turned into small granules. 2. Add the egg and apple cider vinegar and pulse again until incorporated. Then slowly add in water and pulse until dough sticks together (shouldn't be too wet).
3. Drop dough on a big sheet of parchment paper. Top with another piece of parchment. Then with a roller, roll out to form a circle the size of a pie plate.
4. Refrigerate the dough overnight.
5. Next day roll out dough a little bit larger than the pie plate. Then peel off top of parchment; flip over onto the pie plate. Smush the pie dough into the pie plate. Then remove other piece of parchment and with your fingers mold the dough to the exact size of the plate (crust will shrink a bit).

Filling:

3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz can Pumpkin Puree
12 oz can evaporated milk

1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool and serve or refrigerate and serve next day.

Cranberry Sauce: Keep it Simple!

2009-12-01T10:36:00.000-08:00

Thanksgiving is a crazy food event with hundreds of ingredients and flavors. Every year we fill our plates with 6-10 food items not counting appetizers and desserts.My favorite of those 6-10 items is Cranberry sauce. I know that there are about a million recipes out there that doctor up the sauce with things like vanilla, oranges or nuts, but I like to keep things simple. This sauce is supposed to complement the turkey not overpower the turkey flavor.

Here is my way of keeping it simple:

Ingredients:
1 bag fresh cranberries
1 cup water
1/2 cup sugar

1. Boil water and sugar until sugar has dissolved and water has a rolling boil.
2. Toss in rinsed cranberries (be sure to check for stems)
3. Return to boil and stir occasionally until all cranberries have popped and the water takes on a reddish color (about 3-5 minutes)
4. Take the pan of the heat and let sit until cooled
5. Put sauce in a container to refrigerate (ideally you would do this the day before the big event)
6. Serve slightly chilled

Peet's Coffee

2009-11-23T07:39:00.000-08:00

With my Dad spending many years working in California for the Software industry, our family was exposed to many West Coast delicacies. From wine to flat bread pizzas made on the grill, the great state of California has fueled many of our foodie experiences. One treasure that has been imported into Chicago is Peet's Coffee. Unlike Starbucks, you can only find 2 Peet's in the Chicagoland area. Lucky for me, one happens to be 2 blocks away from my house.

Peet's coffee is so much better than Starbucks, that I feel it necessary to share the difference in a pro/con list:

Peet's Pros:
1. The quality of coffee is out of this world. Every cup, whether you brew at home or pick-up that day, is rich and bold and unlike anything you have ever drank before.
2. The staff is knowledgeable, consistent and friendly. They know about the beans because they care about their product and believe in it. The same staff has been working there for years. They always have a smile on their face and are extremely helpful.
3. Every time you pick up fresh beans, they ask if you want a small coffee on the house. If you are not in the mood for coffee that minute, they give you a card for a free cup for the next time you are in.
4. Like most coffee places, they provide pastries, but they offer about 30 of the best looking pasties I have ever seen (no gluten-free options, yet). They are smart. They are in the business of making great coffee, not food. They get their fresh pasties delivered from local bakeries every morning.

Peet's Cons:
1. There are only 2 in Chicago.

Starbucks Pros:
1. You can find one on every corner.
2. Their peppermint mocha is yummy.
3. They sell mini pelligrino bottled waters.

Starbucks Cons:
1. Their drip coffee tastes like burnt rusty water.
2. The shops are always crowded. Often with screaming kids ordering their frozen drinks or hot cocoa.
3. You have like 3 different people help you which can get confusing.
4. The staff is typically young and unfriendly.
5. There pastries are prepackaged soggy and filled with fake chemical ingredients.
6. They toast breakfast sandwiches which causes the smell to stick to your clothes, which is really annoying if you aren't the one ordering it. On top of that, this toasting holds up the line.
7. They claim that their Starbucks Via tastes like their drip coffee. So, what they are saying is that their coffee is really no better than Sanka.

Case in point, if you have a Peet's Coffee near you, please make the switch. When Starbucks first launched, yes they were the best option. That is no longer the case.

You can see that I enjoyed my Peet's coffee this morning (used a free cup card) paired with my Gluten-free pumpkin bread w/ chocolate chips (pictured below). The loaf recipe is adapted from my pumpkin muffin recipe. Just add in a 1/2 cup of bittersweet Ghirardelli chocolate chips and bake in a loaf pan for 1 hour and 10 minutes at 325 degrees.

Blueberry-Polenta Pancakes

2009-11-20T09:22:00.000-08:00

If you haven't noticed already that I absolutely love breakfast...you will know now by the fact that I went out of my way to make a special trip to Whole Foods to make breakfast for dinner on a work night to test out a new Gluten-free recipe so that I can vouch for it Thanksgiving morning. On major holiday's my Dad is the breakfast man and has made endless delicious variations of waffles, pancakes and french toast's. My mom dabbles as well and will make moonstruck eggs once in a while.

My dry-run turned out to be a great success. So, for the Mackey family Gluten-free Thanksgiving 2009, we will be indulging in Gluten-free Blueberry-Polenta pancakes (after the Dan Gibbon's Turkey Trot of course). This recipe is courtesy of who else, but the Gluten-free Girl (altered slightly).

Ingredients:

1/2 cup of GF flour (Bob's Red Mill All purpose)

1/2 cup of GF cornmeal (Again, Bob's Red Mill)

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon xanthan gum

2 eggs (organic)

1 cup buttermilk

2 tablespoons unsalted butter, melted (organic)

1 pint of blueberries

Directions:

1. Mix together all dry ingredients with a whisk.

2. In a separate bowl, beat the eggs, then add in the melted butter and buttermilk.

3. Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.

4. Melt some butter in a skillet on medium (lower if things get too hot). Drop an ice cream scoop amount of batter on skillet (using an old-school ice cream scooper is great). Once you see about 10-20 bubbles appear on top of pancake check to see if bottom is golden brown and then flip (wait a little longer if not browned enough). Once flipped, cook for another 2 minutes or until that side is browned nicely as well (will not take as long as 1st side).

5. Serve with warm 100% real maple syrup and sausage (I served with "The Original Brat Hans" chicken breakfast sausage that I found at Whole Foods).

Steel Cut Oats

2009-11-18T10:36:00.000-08:00

Chicago is not known for good weather. For a good chunk of the year the weather is one or more of the following: cold, freezing cold, rainy, icy, snowy, windy or again freezing cold. To combat this weather we not only purchase the appropriate winter gear, we also indulge in comfort foods. For example, in the winter, I often trade in cereal for oatmeal.

When I was a kid, my grandma used to make me Old Fashioned Quaker Oats with milk, honey and butter (my brother claims a stick of butter). As I grew older and didn't have access to grandma's cooking, I replaced her homemade oatmeal with Quaker Oats instant oatmeal (low sugar ones to keep things a little healthy). In addition, my Dad often made McCann's Irish Oatmeal and complements it with fresh or frozen fruit and maple syrup. All of the above were great options before I found out that I had to have a gluten-free diet.

Luckily, Bob's Red Mill (the manufacturer that practically has a monopoly on gluten-free flours and grains) has a Gluten-free Steel Cut Oat product (pictured above). I cook them on a stove-top per the instructions however I've altered it slightly:

1. Boil 2 cups water and 1/8 teaspoon of Kosher Salt on High Heat
2. Add 1 cup Steel cut Oats and stir
3. Turn stove down to low covered for 20 minutes (stirring every 5 minutes)
4. Let sit for 10 minutes
5. Scoop out a serving and add a little milk, raw honey and a dash of cinnamon (or whatever you like best)

Pumpkin Cupcakes

2009-11-16T12:15:00.000-08:00

More pumpkin? Yes more pumpkin baked goods. I just can't help myself. When I was researching recipes for my pumpkin muffins, I also stumbled on a gluten-free pumpkin cupcake recipe that I just had to try.

Although the core of this recipe is pumpkin puree like the muffins, the brown sugar in the batter and the cream cheese and maple syrup frosting really bring this recipe to the next level. The cupcakes were so moist and the frosting so decadent...that you will have to try them even if you are not gluten-intolerant.

Ingredients

1 stick (1/2 cup) unsalted butter, room temperature

1 cup brown sugar, packed 

2 Tbsp honey 

2 large eggs 

1 teaspoon vanilla extract 

1 15oz can pumpkin puree 

2 cups Bob’s Red Mill Gluten-free flour

1/4 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/2 cup buttermilk

Frosting ingredients:

8 oz. cream cheese, room temperature 

1/4 cup (1/2 stick) unsalted butter, room temperature 

1/4 cup maple syrup 

1 ½-2 cups confectioner's powdered sugar, sifted

Directions:

Cupcakes

1. Preheat oven to 350°F, and place rack in the center of the oven.

2. Using an electric mixer, cream the butter, brown sugar and honey, until as light and fluffy as it will be, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.

3. In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.

4. Set paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, close to the top of the cups. Bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Frosting

5. Using an electric mixer, mix together cream cheese and butter until smooth. Add maple syrup and confectioners' sugar and mix to combine. Once cupcakes have cooled, apply frosting.

Makes 16 cupcakes.

RWS 11/15/09: The go-to dish

2009-11-15T18:38:00.000-08:00

One of my family's favorite go-to dishes is Linguine with Clam Sauce. Uncharacteristic of my foodie family, we have traditionally made it using a can of Progresso White Clam Sauce (not the creamy one) and added our own spin with extra clams and a little crushed red pepper. It's tasty and fast.

Today though, in light of my new eating regime, my Dad and I took a look at the ingredients and cringed in horror that one of them was MSG. Yikes! But no worries, we had Giada to come to the rescue. Giada De Laurentiis, if you don't already know, is the most amazing Italian Chef on the Food Network. I could probably talk about her for an entire blog post, so I'll spare you the details of my love for her and get back to the meal.

I whipped up the following Giada recipe (altered a bit to make extra saucy and a kick of spice) for my Dad, brother and sister-in law (Mom was out of town) and by the end of the meal everyone was very satisfied and chemical free.

Ingredients

1 pound dried linguine (I used Bionaturae G-free pasta)
1 cup extra-virgin olive oil
4 shallots, thinly sliced
8 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean (or 3 cans of baby clams in water)
1/2 cup fresh parsley, chopped
1 cup dry white wine
3 tablespoons unsalted butter, diced into small cubes
Pinch of crushed red pepper
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Directions

In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 10 minutes (or one minute less than package calls for).

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 8 minutes or until most clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly. Sprinkle in red pepper.

Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being careful not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

The restaurant without a sign

2009-11-15T12:03:00.001-08:00

For the past year or so my Dad and I have been trying new restaurants monthly around Chicago. It is a great and fun tradition that has opened up our world to an endless amount of new culinary experiences available in the city.

On tap this past week was Bonsoiree. It is a tiny restaurant in Logan Square that offers seasonal foods by course menus only (4, 7 or 13). The funny thing about this restaurant is not only do they not have a sign on the restaurant, they also serve all their dishes in crazy plates & bento boxes (see picture above). Random, but I guess with the competition in Chicago you will do anything to be unique. Other unique things include the fact that they have a pricey course menu set-up, but is BYOB and they accommodate for food allergies. If you are gluten-free, you must call ahead and share this when you are booking your reservation ($25 deposit for all reservations). The place only has about 10 tables, so reservations are pretty much mandatory.

So, on to the food. I must say, for all the unique things about this restaurant, only 1 of 4 of our courses really stood out (from a taste perspective). I won't even mention the 3 that I didn't like or thought were average...I will just mention the soup. This Kabocha squash with Marigolds & Honey Crisp Bisque, Belgion White Chocolate Swirl, Fennel and finished with a paprika oil was just fantastic. It really made the meal. This soup filled my body with warmth and a comforting feeling that lasted for hours.

I found out about this restaurant from a friend who has quite a sophisticated tongue, so I will definitely go back to give it another go...and maybe try the 7 course menu. The ladies next to us had these short ribs that looked to die for.

Swirlz Cupcakes

2009-11-09T14:18:00.000-08:00

With the holiday's approaching, it's time to start planning what you are going to bring to all the festivities and dinner parties that you plan on attending. For the Gluten-free or Vegan, you worry that you won't be able to indulge in all the fun foods that everyone else is eating. Also, with the craziness of this time of year, you may not be able to slave by your oven for days at a time to prepare homemade delicious treats.

Although my first Chicago cupcake love was Sweet Mandy B's, I have found are great substitute in Swirlz Cupcakes. This Lincoln Park bakery specializes in Gluten-free and Vegan cupcakes that are beautifully designed and absolutely delicious. I bought some for a family get together recently and they were a huge hit. You wouldn't have the slightest clue that they had alternative ingredients unless someone told you. In addition to traditional size cupcakes, they offer mini cupcakes as well. You can choose up to 4 flavors for a box of 20 for $20. My favorite was a chocolate marshmallow cupcake that was the special of the day. Next stop will be on a Friday for G-free Red Velvet cupcakes...

Faking it

2009-11-05T08:19:00.000-08:00

Some people are just not naturally cooking inclined. They either don't know how to cook, are not interested in cooking or may just be lazy. You can spot this type of person pretty quickly by what they bring for lunch. You have 3 types of lunch eaters: The Sandwiches (Subway, Potbelly, Chipotle, McD's, etc.), The Lean Cuisines (frozen/microwavable entree) and the Tupperware's (homemade food). I am of course a Tupperware, however my roommate is a Lean Cuisine.

Last week, with the help of her Mom's guidance and the prepared food section at Whole Foods my roommate made me the best dinner (and Gluten-free!). This was seriously shocking since for the 2 years we have lived together she hasn't cooked one thing...let alone a great meal.

So, how did she "fake it"? Easy. She picked up the following items at Whole Foods:

Appetizer:
Nicole's Gluten Free Crackers (cracker aisle) with Herbed Goat Cheese (Fresh Cheese section)

Entree:
Lemon Chicken (From the butcher, with directions provided to bake at 350 for 45 minutes)

Sides:
Spiced Butternut Squash (From the prepared veggie section already oiled, salted and seasoned with cinnamon and nutmeg along with directions to bake for 2o minutes at 400 or 30 min at 350)
Salad (I helped out a little and made my traditional salad with nuts, goat cheese and a balsamic vinaigrette)

Wine:
She just picked up a random wine wine a Whole Foods that was around $20-25. They have a small but good collection of wines.

Congrats Erin!

Red Wine Sunday 11/1/09

2009-11-03T13:44:00.000-08:00

If you live in Chicago, you know that our weather is completely random. It can be 40 degrees in September then 60 degrees in November. When the weather is on your side, you have to take the opportunity to grill. This Sunday's RWS was one of those days.

Mom fired up the grill and made my Dad and I some steaks (medium rare of course). Along with the steak, we had a mixed green salad with dried cranberries and candied walnuts, oven roasted rosemary sweet potatoes, and wine of course. We had a French Cotes du Rhone wine (Hermitage) which was delicious. This wine didn't need an aerator, but we used it anyway and once again it made the wine that much better.

For dessert, we had my brownies with a little Haagen Dazs.

Brownies: Good for the Soul

2009-10-31T12:27:00.000-07:00

"Are these brownies really bad for you?" -a co-workers reaction upon tasting my brownies.

Should that question even be allowed when you are talking about baked goods? How do you answer that? The trinity of good baking is butter, sugar and eggs. I can understand if you are a Vegan and like to substitute eggs with things like applesauce...but if not, accept good baking for what it is. Fake eggs, fake sugar, and fake butter do not result in the kind of dessert that makes you want to close your eyes and just say "mmmmmm."

So, without further ado, gluten-free brownies compliments of Shauna James Ahern:

8 tablespoons unsalted butter (cut in 8 pieces)
4 ounces bittersweet or dark chocolate (chopped or chips)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup sorghum flour*
1/4 cup tapioca flour*
*sift or whisk together in separate bowl

1. Preheat oven to 400 degrees F. Line a 8-inch square baking pan with aluminum foil and grease.
2. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal or glass bowl over the top of the saucepan. Put the chocolate and butter into the bowl and stir until they fully melt together.
3. In your mixer, combine sugar and eggs and mix until they cream together. Add the vanilla extract and salt and mix. Add in the gluten-free flours 1/3 at a time until mixed. Finally, pour in the melted chocolate-butter mixture and mix until smooth.
4. Pour the mixture into the prepared baking pan and bake for 25 minutes.
5. When brownies are done, cool them by placing in an ice bath (in larger tray or sink and careful not to splash).
5. Refrigerate overnight as these fudgy brownies taste better the next day after they have settled.

GOOP: Nourish the Inner Aspect

2009-10-29T12:51:00.000-07:00

I'm not sure if you all remember last year when GOOP came out...but it was considered a little bit of a joke. Not just because of the silly name, but because people thought that Gwyneth Paltrow wanted to be the next Oprah or Martha Stewart.

What is GOOP? It is a website that Gwyneth Paltrow created to share her thoughts on everything from travel to food to fashion to relationship advice. She names them in 6 categories: Make. Go. Get. Do. Be. See. The website is purely a portal to sign-up for the GOOP email newsletter and to post past newsletters.

I signed up a couple months ago and I am quite pleased with the content, specifically with the newsletters concentrating on "Make."

Gwyneth has always been progressive with trying Veganism, macrobiotic diets and such...but what I didn't know is how much of a foodie she was. When she was younger, she spent a lot of time in Spain with an exchange program and later went on a culinary journey through Spain with Mario Batali in Spain - On the Road Again (a pretty good PBS miniseries, I've watched).

With her well to do upbringing (born into a Hollywood family), her A-list celebrity status, her progressive health trials and culinary adventures with professional chefs...she has put together quite an interesting set of newsletters. A taste of some of the topics she highlights in her "Make" newsletters are: Babycakes, a Vegan Lunch, Mario Batali, Antipasti, The Cookie and so on.

Try it out before you make fun.

The "Second Breakfast"

2009-10-28T08:06:00.000-07:00

Not only am I a huge advocate for breakfast, I am a strong believer in the concept of eating 5-6 small meals a day rather than 2-3 big ones. Although I'm not a doctor or a nutritionist, I'm convinced that eating this way speeds up your metabolism and in general just makes you feel more energetic and light. Lastly, this helps you avoid overeating/indulging at lunch.

So how does one prepare and eat all these meals? Take 15 minutes out of your day in the morning or evening and prepare fresh healthy snacks. Since this topic can be endless, I'll concentrate on my favorite"Second Breakfast" items:

1. Big Juicy Red Grapes: I keep them in the fridge prior to eating so that when I eat them they are cold, refreshing and bursting with flavor.
2. Dried Fruit & Nuts: The Bulk Foods section at Whole Foods is great. It has great variety and is completely affordable (vs. the packaged dried fruits/nuts). I recommend buying dried fruits that do not have sugar added and Raw nuts. Buy a bunch a mix them. I like mixing raisins and sliced almonds.
3. Fruit & Yogurt: Goat yogurt is delicious and good for you. If goats milk is not your thing (it's a little tangy), try to buy plain organic yogurt without sugar added. Most yogurts contain a lot of chemicals and sweeteners. If you need a little sweetness, I recommend adding a tsp of Raw Honey. Pair with some sliced strawberries and/or blueberries and you are all set.
4. Cantaloupe: I know this is one of those fruits that you either love or hate...but I love it. I like to buy whole and cut up at home and keep fresh in Tupperware containers. I think that cantaloupe is such a great sweet treat that is also satisfying to fend off that mid-morning hunger.

Fall Fruit Cobbler minus the Cobbler

2009-10-27T12:50:00.000-07:00

In dessert eating, I believe their are 2 groups of people: The rich dessert people and the fruit dessert people.

I happen to fall in the rich dessert category of dessert eating: red velvet cake, cupcakes, pumpkin pie, chocolate chip cookies, brownies, chocolate mousse, etc. I also happen to be one of those people who cannot end a meal without something sweet (even if it's just a bite of dark chocolate).

My Mom however is a fruit person: fruit cobblers, fruit tarts, and fruit pies. When I became gluten-free, she immediately began to research how to create gluten-free dessert options. Even though it was incredibly nice of her, I wasn't necessarily jumping for joy. I wasn't missing Cobbler. I wanted Sweet Mandy B cupcakes. Disregarding my craving, I bit my tongue and watched her work. When I tasted the sweet tender bite of caramelized apple on melting vanilla ice cream, it turned out I wasn't missing a thing. Thanks Mom.

Fall Fruit Cobbler minus the Cobbler

1 Apple, cored and sliced (honeycrips are great)
2 Pears, cored and sliced
Handful of Cranberries (optional)
2 tbsp Sugar
2 tbsp Butter
2 tsp Vanilla
1/2 Lemon (juiced and zested)
Splash of Amaretto (optional)

1. On medium heat, add sugar and butter to a stainless steel saute pan. Continually stir until the sugar has caramelized and turned a nice golden brown (watch closely to avoid burning). About 4-6 minutes.
2. Add in the apple, pears and vanilla and stir with sugar/butter mixture for 3-5 minutes to coat all sides.

3. Add in the cranberries, lemon and zest and continue to stir until fruit has softened and caramelized. About 4-5 minutes (reduce heat if things get too hot).
4. Add the splash of Amaretto (alcohol is flammable, so be careful), cook and stir until fruit is fully caramelized (not burnt or too mushy). About 1 minute.
5. Let cool a bit, then serve with Haagen Dazs Vanilla Bean Ice Cream (or whatever ice cream you like).

*Since this recipe was completely made up, I unfortunately do not have exact times for each step, but I do know that this took about 15-20 minutes to complete. Biggest tip is to watch and stir until golden brown and avoid burning!

The Power of the Breakfast Smoothie

2009-10-27T09:10:00.000-07:00

Thanks to Dr. Frank Lipman, and his book SPENT, I have completely changed my morning routine. I used to start my day with a cup of coffee w/ skim milk & raw sugar and a low fat Nutrigrain Eggo waffle w/ natural peanut butter & jelly. As usual, I thought I was being healthy, but it turns out not only was I eating poisonous gluten, I was making myself SPENT with cow dairy, sugar and processed food chemicals.

What is SPENT? SPENT is feeling exhausted during the day and tossing and turning unable to sleep at night. Dr. Lipman's book will lead you through a day by day six week journey to rid your body of the bad (caffeine, sugar, dairy, processed foods) and fill your body with the good (fruits, veggies, whole grains, vitamins, etc.). And that's just one part of it, he also gives you guidance on how to change a lot of things in your daily routine (exercise, stretching, when to turn off the TV, etc.) but I will have to save that for another day.

Back to the food, one of the most critical things that I added to my diet was the breakfast smoothie. This delicious breakfast option gives me an amazing amount of energy (enough to give up coffee!) and is very easy for the system to digest.

Here is my favorite smoothie, but please experiment and create your own:

1/2 Cup Frozen Pineapple
1/2 Cup Frozen Mango
1/4 Frozen Banana (I buy fresh, then once ripe I freeze in chunks)
1/2 Cup Coconut Water (can be found in Whole Foods)
1/2 Cup Water
2 Tbsp Goat Yogurt (optional)
1 tsp Coconut Oil (optional)
1 Scoop Vanilla Whey Protein
2 Ice Cubes
Throw them all in a blender and blend. Easy!

Sweet Ali's: A Gluten-free Bakery

2009-10-26T11:33:00.000-07:00

If you are gluten-free, you have probably been super jealous that cities like New York City, Los Angeles and even Madison, WI have Gluten-free bakeries. I mean, have you seen the BabyCakes website? Yum!

Chicago is a little bit behind on the gluten-free movement, however I have come upon a new bakery that is delivering a few gluten-free baked goods to Supermarkets in the suburbs. My Mom found a Gluten-free brownie made by Sweet Ali's in Kramer Foods in Hinsdale. They also distribute to a couple other stores which are listed out on their website.

Their current list of products is as follows:
- Muffins
- Brownies
- Cookies
- Flour mix

Give 'em a try and help them grow!

Red Wine Sunday 10/25/09

2009-10-26T08:53:00.000-07:00

Red Wine Sunday's have been a tradition in my family for as long as I can remember. The definition of a Red Wine Sunday is as follows:
1. It takes place on a Sunday
2. The family gathers at my parents house
3. Italian tomato sauce is bubbling on the stove
4. Depending on the season either Golf, Baseball or Football in on the Living Room TV
5. Red Wine is opened in enough time to let it breathe
6. Pre-meal beverage is usually 1 glass of white wine served with some nuts
7. My Mom prepares and serves a phenomenal Italian meal (with Red Wine of course)

Now that we have gotten that out of the way, onto yesterday's meal. It's fitting that yesterday's RWS was very traditional. We had Spaghetti with Tomato Sauce (with Sausage) and a Salad. In the photo above, you will notice that their are 2 bowls of pasta (1 gluten-free, 1 traditional).

The RWS tradition stemmed from my Dad's side of the family. My grandmother Louise and great-grandmother Antoinette were both 100% Italian and great cooks to boot. The traditional recipe for Red sauce has been adapted a bit over the years, but every bit as delicious.

Red Sauce:

Ingredients:
3 Cans Whole Peeled Tomatoes (Buy San Marzano tomatoes from Italy)
1 Can Tomato Puree
1/2 Yellow Onion (diced)
3 Tbsp Olive Oil
4 Garlic Cloves (minced)
1/2- 1 Tbsp Oregano
5 Basil leaves (optional)
1 lb Mix of Sweet and Hot Italian Sausage (links)
Salt & Pepper to taste

1. Heat a large soup pot on medium and add olive oil. Add onions and cook until almost translucent. Add Garlic and cook for another 2 minutes. Do not let the garlic burn.
2. Add in the 4 cans of tomato (break up the whole tomatoes with a knife, potato masher or your hands prior to putting them in the pot).
3. Sear Italian sausage in a saute pan for a couple minutes on each side until brown. This seals in the juices. Once complete, add sausage to pot (pick up with a metal tongs and drop in one by one).
3. Add oregano, salt & pepper to the pot. A little goes along way.
4. Bring the sauce back to a boil then reduce heat to low and let simmer for 4 hours or so. If sauce gets too thick, you can add a little water.
5. At the end, you can throw in the basil leaves for a couple minutes to add some freshness to the pot.
6. Serve with your favorite pasta.

Wine Aerators: Another useless kitchen gadget?

2009-10-26T08:41:00.000-07:00

Not so! My family and I put the Vinturi Red Wine Aerator to the test last night. We took a fairly inexpensive bottle of Italian red wine and did a taste test. Before using the Aerator, the wine was good but was a little rough around the edges (not a technical term). Then we refilled our glasses with the wine poured through the Aerator and the wine really came to life. It was a little lighter and definitely a bit more delicate. This is the perfect gadget to use when you are hosting guests and can't afford to buy all expensive wine. You can purchase this gadget at the Vinturi website and Sur la Table.

Salty & Crunchy

2009-10-25T11:01:00.001-07:00

When living a gluten-free lifestyle, sometimes you just want to throw your arms up in the air and say enough is enough...I want something salty and crunchy! Well I have some good news, gluten-free crackers are being baked as we speak right here in Chicago. Nicole's Divine Crackers offers 4 different flavors of Gluten-free crackers: Flax Seed, Dill, Cranberry/Pepper, and Tomato. You can find them at Whole Foods and Sam's Wine & Liquors (among other retailers I'm sure). If you don't live in Chicago, you are in luck. They have online ordering on their website.

I will tell you that although they are delicious, they are a little bit tough and dense which is to be expected with Gluten-free bread products. With that said, after months of being bread-free, when you take a biet of these crackers with a little hummus or herbed goat cheese...you can put those arms down, take a breath, relax and smile.

What does Sorghum have to do with beer?

2009-10-24T18:07:00.001-07:00

Beer for the gluten intolerant. If you are a lady, beer has a bad rap. You think it makes you fat, bloated, and tired. For the gluten intolerant, it's that times two. I'm sure a typical gluten intolerant girl would say good riddance, now I have an excuse to stick to wine and cocktails. Not me. I am an avid football fan that wants to tailgate with a traditional beer!

Although I get made fun of for this, I have several teams that I follow. For professional, I am a Giants and Colts fan. I can explain. I spent the first 6 years of my life in New York with a father who is die-hard Giants. When we moved to Chicago in December of 1986, my alliance was not to change. I would not and could not be a Bears fan. No problem. For college I went to Indiana University for undergrad and Notre Dame for my MBA...and somehow with all the Indiana influence I started to like the Colts. Sue me, at least it's the Manning brothers, right (and not the Bears for that matter)? Keeping in the same theme of two's, I follow the IU Hoosiers and Notre Dame.

Back to the subject at hand, lots of football to watch and in need of a beverage in hand. Anheuser-Busch came out with a Gluten-free beer believe or not. It is made from fermented Sorghum. It's called Redbridge and it's great. I'll preface this with I am not a beer snob, but I like it. I think it tastes like Sam Adams Light (although it is not light; it has 160 calories). And, it does not make you tired or bloated.

Pumpkin Muffins...Yum!

2009-10-24T08:46:00.000-07:00

If you haven't noticed, pumpkin baked goods are everywhere! Pumpkin cupcakes, pumpkin bars, pumpkin donuts, pumpkin bread, pumpkin cake, pumpkin pie...oh my! When you give up something (like gluten) you can get caught up in wanting (craving, needing, salivating) over something you can't have. I'm not promoting this behavior, it is just a reality. So, I took the situation in my own hands and found a recipe for gluten-free pumpkin muffins. Let me tell you they are delish!

Ingredients:

1/2 cup butter (room temp)
1 cup sugar
2 eggs (try organic, and room temp)
1 teaspoon vanilla (make sure it's real vanilla)
1 (15 ounce) can pumpkin
2 cups gluten-free flour, blend (**recipe below)
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

**Gluten Free Flour Mix for Quick Bread (Bob's Red Mill offers all of these in the baking section at Whole Foods): 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

Directions

1. Pre-heat oven to 325 degrees
2. Line or grease muffin tins (Recipe makes 15-16 muffins)
2. Cream butter and sugar until light and fluffy. Add eggs one at a time. Add vanilla and pumpkin. Mix until blended. (Do yourself a favor and buy a KitchenAid Mixer. It will change your baking life)
3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture (1/3 at a time) and stir until combined. Do not over-mix.
4. Scoop (I love to use an old school ice cream scooper) into muffin tins and bake 20-25 minutes (use a toothpick after 20 to see if it comes out clean).
5. Serve for breakfast with a cup of hot coffee (I love Peet's) or with a scoop of Vanilla bean ice cream for dessert.
6. Can be stored covered with saran wrap and/or aluminum foil for about a week. You can keep in the fridge as well. You can also freeze the muffin in a freezer ziplock bag.

Butternut Squash Soup

2009-10-24T07:40:00.000-07:00

At Thanksgiving, my Mom makes the most delicious butternut squash soup. To make it, she uses a Williams & Sonoma starter jar of squash puree. This fall when I took a look at the ingredients I was very saddened to find wheat flour on the list. That's when I started researching all of my favorite Thanksgiving items and figured that I should get crackin on new recipes in order to help my Mom prepare for our first G-free Thanksgiving.

So, I started with the soup. My gluten-free mentor has been Shauna James Ahern aka "The Gluten Free Girl." She is an amazing writer and photographer which unfortunately I am neither. But everyone needs someone to aspire to right? For the butternut squash soup I used a recipe from her blog.

Soup turned out delicious with every essence of fall...my apartment smelled amazing. One thing that I should probably tell you right now. This is a blog about food and for the most part about healthy eating. This is not a blog about losing weight or new years resolutions. This blog is about enjoying all foods "in moderation" to soothe the body and mind. Thanks to my Mom, I am a food purist who enjoys all foods even butter and cream!

A couple notes that I took while making this recipe are listed below (something I'll try to do for all recipes of others that I try):
1. Kosher Salt: Use it! So much better for you than iodized salt. You can find it at any grocery store.
2. Olive Oil: I used extra virgin, but I will admit I have a lot to learn in this category.
3. Spanish smoked Paprika: Warning...this is hard to find in the store! I found it in a little white and blue tin on the bottom shelf at Whole Foods in the spice section. Ask an employee to help you find it.
4. White Onion: These will makes your eyes cry more than any other onion. Do half an onion, then take a breather, then finish with the second half. If you don't know how to dice an onion, Shauna has a video posted on her blog which is great.
5. Wine: I'm not exactly sure what "dry" white wine is, but use a wine that you would want to drink. I like Sauvignon Blanc, so I used the 1/2 cup for the recipe and drank a glass while I cooked.
6. Cream: Typically you are not going to find just "cream" in the grocery, it's called heavy whipping cream. You only need 1/2 cup (4 oz) so buy a 8oz small container and use the rest for whip cream & berries. Put the extra cream in blender and whip on high for a couple minutes and gradually add some sugar and a drop of vanilla. Blend until you get soft peaks and your done!
7. Squash: The first time I try a recipe I always follow it exactly the first time. Don't do this...spend the extra $2 bucks and buy the pre-cut squash at Whole Foods rather than cutting and peeling a whole one. My squash could have been a little more ripe. How do you know when a squash is ripe? No idea! If you do buy pre-cut, you will need to reduce your roasting time to 20 minutes.
8. Vegetables: I found it took at least 15 minutes to sweat the veggies in the pot.
9. Herbs: During that step I let them cook for about a minute or two. My apartment had so much smell going on already i couldn't tell when the "smell" changed.
10. Stock: In order to cover the veggies by one inch, you need a 32oz container. Please use organic stock (check label to ensure it is gluten-free).
11. Pureeing the soup: Instead of transferring the soup a millions times, I used an immersion blender (also called hand blender) to puree. Since this soup is super chunky, do not miss the step of staining the soup (which I did, not a good idea).
12. Finish the soup. I didn't get too crazy with it and buy creme fraiche (which is delicious but a container just for me is a little silly)...but I did garnish with an extra sage leaf left over. See the photo above...the finished product!

Good Luck!

Lunch remixed

2009-10-23T10:46:00.000-07:00

When I decided to go Gluten-free due to a life long struggle with stomach issues...the hardest thing to change was lunch. Because my stomach was always upset, I always brought my lunch so that I could control what was going into my body in an effort to reduce the pain that was impending. What that meant was that everyday I had turkey on either a piece of bread or toritilla and some goldfish crackers. While I thought that I was being healthy (compared to the 1000 calorie lunch options at QSR's), it turned out that I was actually poisoning myself with gluten.

So, I thought I would share the healthy substitutes that I have replaced my lunch with:

Gluten Free Bread (Can be found in Whole Foods Frozen Gluten-Free Bakery Section) I've had the Prairie bread. If you are not worried about Gluten, Ezekial bread is a great whole grain bread.
Bread toppings: Goat Cheese, Jelly (you can find brands that are naturally sweatened with apple juice rather than sugar), Raw Almond Butter, Roasted Vegetables (paired w/ Goat cheese)
Fruit: Take the time to buy fresh organic fruit and cut up and bring in tuppeware rather than buying the soggy fruit cups that you can buy for $5 a pop. Try also to buy what's in season.
Salad: Again organic is great and try to mix it up rather than always buying ice berg or romaine. Try baby spinach, field greens, Mache or Arugula.
Salad Topping: My favs include Goat Cheese or Parmigiano-Reggiano, raw nuts/seeds (sunflower seeds, cashews, almonds), dried fruit (make sure they do not have sugar added), tomato
Salad Dressing: Balsamic Vinegar Dressing (2 parts Extra Virgin Olive Oil, 1 part Balsamic, spoon of Dijon mustard, fresh ground pepper)

This may seem limiting, but it's a start...this blog won't be able to be built in a day.

Enjoy!

Food thoughts in the appropriate arena

2009-10-23T10:15:00.000-07:00

I started watching Martha Stewart when I was about 10. Since then, I've been on an 18 year journey collecting recipes, techniques, and food experiences that have made me the foodie that I am today.

Recently I learned that a friend of mine has Cancer and needs to change the way that she eats. Immediately I brought to the table several ideas for how she can easily change her eating to better her health. I've thought about starting a food blog before...and I think I'm finally ready.

Now to be clear, I have published my food thoughts before (on Twitter, via email, etc.) but now it's time to share my ideas beyond my inner circle (i.e. for people who actually want to hear my food ideas).

What is this blog going to be about? Gourmet Food, The Food Network, Restaurants, Chicago, Gluten-free living, Wine, Family dinners, Vitamins, and anything else that occurs during my food journey.