Category: Book and Product Reviews

Cooking For Isaiah…Gluten Free and Dairy Free… A Book Review

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Let me preface this post by saying I’m not Gluten Free nor do I have any plans, God willing , of turning to a Gluten Free diet. As of late the whole food allergy issue is just exploding. Now all of sudden people are claiming to be allergic to Gluten, or this and that and it creates many challenges as a host or cook to make sure everyone is taken care of. Look in any aisles of the supermarket and the Gluten Free Category is taking off .

… In fact, the number of kids with food allergies went up 18 percent from 1997 to 2007, according the U.S. Centers for Disease Control and Prevention. And about 3 million children younger than 18 had a food or digestive allergy in 2007, the CDC said…

I admit I’m a bit of a cynic with all these professed limitations food wise people claim to have. The reason being I have seen a few people in my world just latch on the fad and diet craze, believing Gluten Free will make them thinner. However I do acknowledge , there are many with serious allergies out there. And for them I applaud Cooking For Isaiah by Silvana Nardone for the love of her child Isaiah , who was stricken with both gluten and dairy allergies. Silvana is a former bakery owner and founding editor of Every Day With Rachel Ray. She defiantly  has the food chops and credentials, but love is her motivating factor in writing Cooking For Isaiah. 135 recipes of gluten and dairy free recipes  from breakfast to desserts, and all that falls in between. As with any great book her basic sections includes her Silvana’s All Purpose Flour Blend , Silvana’s Pancake Mix, and charts for substitutions to cook and bake gluten and dairy free.

As baking is my primary interest I went ahead and made Silvana’s All Purpose Flour Blend. If you look on a grocery aisle a small box of Gluten Free Flour ranges in the neighborhood of $5. Making Silvana’s blend gave me probably 6x that amount. Way more economical , as going Gluten Free isn’t cheap or easy. Silvana is very pro certain brands likes Bobs Red Mill or  Shiloh Farms as she believes they influence taste. I had most of her brands but went with a bulk off brand of Rice Flour purchased in an Ethnic Market (Swad Brand for Indian Foods).

I’m not one to follow a cookbook exactly but use it for inspiration. So having made the flour blends, I attempted to make the Cherry Turnover recipe with Cinnamon Glaze. The whole texture and feel of Gluten Free dough takes some getting used to, and while she warned to not be afraid of crumbling dough, and to make water your friend, my turnovers didn’t turn over. So I plopped the dough and my cherry blend into a mini loaf pan made a cobbler with that pie crust. I also made a mini pie with the other half of ingredients.

I found the dough was crisp and flaky. The taste took some getting used to, but that can be attributed to the rice flour brand I used.As I’m not dairy free, I want to use butter next time for this Gluten Free Pie Crust rather than vegetable shortening.

Having plenty of Silvana’s All Purpose Flour Blend left I decided to make her Pizza Crusts. All of her Pizza Recipes are Dairy Free. I need cheese on my pizza, and just worked on her crusts from the book. The Gluten Free Pizza crusts are assembled and pre baked. One can freeze them or make up the pizzas right there. No real rising time is needed with the yeast which perplexed me. Again, another oddly textured dough .You need to forget about your preconceived notions of traditional baking when baking Gluten Free. My crust didn’t puff in my new super hot oven. Maybe I rolled it to thin. What I got was  a tasty crisp flat bread with the right sugar/salt content, that I added cheese , Mortadella , and basil to. Was it tasty? Yes , it was, . Was it what I think of as pizza dough, not quite. But it was pretty good for what I expected from Gluten Free. From the two recipes I tried, I prefer the savory applications as the topping of the pizza absorb the different tastes of Gluten Free flour blends. The texture still takes some getting used to.

Cooking For Isaiah is  great introduction to the world of Gluten Free. Besides baking, Silvana has many  main dishes, soups, rice, salads, vegetables and sides to chose from. I’m amazed at her creativity with the limitations set. You will find recipes the whole family can enjoy, In my case I will use this book to be conscientious host, cook, friend, and caterer to those that  have gluten and dairy restrictions. Cooking for Isaiah has a wealth of ideas.

Visit Silvana’s  Blog Dish Towel Diaries

Girl and The Goat…A Dinner Invitation I Could Not Miss

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Some micro organism I consumed earlier this week has knocked me down for the count. This past weekend I had a jam packed food centric weekend lined up with with PR events, work with the caterer, and an epic dinner invitation from Lori Lynn at Taste With The Eyes for a special dinner for ten at Stephanie Izard’s Girl and The Goat arranged by her adoring brother, Don. I had to cancel my whole weekend , just to be be able to recover, and attend this dinner I wouldn’t have missed for the world. By midday Sunday, after plenty of sleep, bed rest, liquids, and other things I wont mention on a food blog, I was ready , to take Lori Lynn up on her gracious invitation. Mind you, I hadn’t really eaten in about a day and half. Marie from Proud Italian Cook ,kept checking in on me all weekend to see if I would make it. To say we were excited would be an understatement.

If you don’t know who Stephnaie Izard is, than you should. She is the only female winner of Top Chef ,and we in Chicago are damn proud of her. The past few months as I have been thinking about blogging, chefs, cuisine, and the food industry in general, I have been thinking of who’s the real deal and who’s just perpetrating . There is a lot I’m not overly impressed with when I analyze it all.Having been all over, and dined all over. I can say Stephanie is the Real Deal. I confess most of the times I go the hottest new restaurants, I’m left with a feeling of not being impressed and let down after spending my precious time and money. Many overly hyped places and people are really not that original or want to really stretch themselves or their diners. But after having dined at Girl and The Goat,I cant say I have ever dined like that in my life. Stephanie is a wizard in flavors and ingredients. Imagine a perfectly seared chicken with watermelon and olives. Crazy but does it work! Marie and I agreed no one coaxes and manipulates vegetable entrees like Stephanie. I could go vegetarian if I had her recipes. Besides the food, I was wowed by her rustic elegant interiors that made you feel comfortable and at ease. There was a casual laid back, yet clean and efficient ease with the staff. Her stacks of pottery and various jars as serving vessels inspired me to pull out my own for use.

What I admire most about Stephanie is her graciousness. Graciousness and modesty seems to be hard to find in this modern age. Lori Lynn’s brother had Stephanie cook for him at a private event in his house once before.Later that year, he had also bid and won on another local Top Chef contestant to cook for another private dinner at a charity event.That didn’t work out and Stephanie stepped in and offered him a gracious dinner at her new restaurant as compensation. She didn’t have to do it, but she did. I have worked in a few kitchens, and from what I saw Stephanie is a hard working , graceful chef with a pleasant attitude and no airs no matter how sticky things get. That’s a rarity in this business. And my hunch is people feel this and will gravitate to Girl and The Goat. For a Sunday evening all the tables were in use, and there was wait list for at 9pm.We reluctantly gave up our table after 3 hours for the next party. That’s not typical for Sunday nights in a recession.

Our gracious hosts ordered practically the whole menu for us to sample with accompanying wines. I barely made it through the appetizers, as I was still recovering. But we slowed the flow and I managed to sample most of the offerings.I had to go easy on some on the heavier meat dishes as I wasn’t quite up to that yet with my stomach. Here is what we dined on from the menu. I placed a star by my favorites although I found everything was exceptional.

Vegetables

warm marinated olives *

pan fried shishito peppers with parmesan , sesame, and miso *

sauteed green beans with fish sauce vinaigrette and cashews**

shaved kohlrabi with fennel, blueberries, evelon, and toasted almonds *

chickpea fritters with heirloom tomatoes and fresh mozzarella

Fish

grilled baby octopus with guanciale, lemon- pistachio vinaigrette *

seared scallops with braised veal, caponata, and marcona almond butter

steamed clams with pork sausage, fennel.green tomato, and linguine *

seared summer flounder with brandade, tart plums, and sweet onions *

Meat

pork liver mousseline with ham hock jus, apple mustarda, and crumpets *

ham frites with smoked tomato aioloi and smoked swiss

smoked goat pizza with honeycrisp soffrito , black kale, cipollini, and ricottta

skirt steak a la planch with chiogga beets, house pickles, wilted romaine, salted goat milk caramel

wood oven roasted pig face with sunny side egg, tamarind, cilantro, and potato stix

braised beef tongue with masa, beef vinaigrette, and salsa verde

pan roasted chicken with fermented black bean, nicoise olives, celery, watermelon, and mint *

goat belly with lentils

Desserts

sweet corn nougat with plum apricot and candied bacon *

fudgecicle with olive oil gelato and dragons milk *

fried potato dumplings with candied eggplant, figs, and honey yogurt

goat cheese bavaroise with blueberry and brown sugar cake *

Breads

Pretzle bread with apple mustard

courtesy of Proud Italian Cook

Almond Rose Turkish Delight and A Giveaway for Substituting Ingredients

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A certain ennui is settling over my kitchen. It could be that I’m just plain exhausted with new part  time hours working as a line cook for a well known caterer in addition to my day job.The hours there can be feast or famine, and lately its a feast, which leaves me exhausted.Imagine 16 hour days with your day job and then working the kitchen  for the love of it and to gain  practical experience. I confess I’m learning and hedging my bets at the same time. In these financial times, with job uncertainty, it’s good to get any experience you can, as the more traditional jobs are scarce.Lately I have all these cooking plans for fun and by the time a quick dinner is made and Certain Someone and I are settled, I just drift away. Maybe it’s  the heat too. Who knows, but I need my drive and inspiration back,soon.It happens to all of us from time to time.

Before I get to this weeks fun recipe of Turkish Delight,I want to talk about a little book that was just published and should be in every ones kitchen.

Substituting Ingredients by Becky Sue Epstein is a indispensable guide for the kitchen. In these lean times, its nice to have a book on hand that resolves a ingredient dilemma , without having to run to the store and spend yet more money.Upon reading this book you will find out how to find replacements for herbs, spices, fruits,and other essential ingredients, Becky Sue also includes recipes for mixes like Hot Cocoa to a Garam Masala, and ketchup.My favorite part of the book is the chapter on Household formulas. Becky Sue shows how to replace costly toxic chemicals with formulas made from household ingredients.I found this book simple,and easy to use. It will be well thumbed as I go about  my cooking and baking endeavors. I have one copy of this book to give away. Leave a comment at this end of this post and I will chose a winner next week.Comments close for entry July 3.
I received my copy of Dessert Professional Magazine last month and saw a recipe I knew I had to attempt at home.Turkish Delight! The recipe was excerpted from Chocolates and Confections by Peter P. Greweling of the Culinary Institute of America.His Turkish Delight looked like  clear solid perfection . I substituted out pistachios for what was on hand, slivered almonds.The slivered almonds stuck out and didn’t  allow for a smooth cut. Buts that’s the beauty of Turkish Delight, its many variations.I confess mine looks rather crude compared to the photo in Dessert Professional, but it was tasty . My only complaint is that the humidity caused my pieces to sweat after dusting the next day. The heat and humidity is extreme here in Chicago currently, so I wouldn’t advise making this when humid. But I will be making it again.Here was an interesting thread on some other peoples experience making this particular recipe as well .
Turkish Delight or Lokum was created in response  by a crafty confectioner,Ali Muhiddin Hacı Bekir, for a sultan in the Ottoman Empire who tired of hard candy.Ali Muhiddins descendants still sell Rahat Lokums ( comfortable morsels) to this day in many variations . Turkish Delight become popular with the west through CS Lewis’ The Lion The Witch and The Wardrobe.For those that are looking for a gummy type of confection , without the use of gelatin or animal products, this is the recipe for you. Turkish Delight gets its consistency from a mixture of cream of Tartar, corn starch,and sugar, The variations come with additions of nuts and flavors. Rose water is one of the most popular flavorings.For this recipe , which I adapted, I ramped up the almond and rose flavors.

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Almond Rose Turkish Delight

adapted from the Turkish Delight Recipe in Chocolates and Confections by Peter Greweling .*
Changes made where * appear.
Makes 9×13 inch slab

Sugar Syrup

  • (2lb)4 cups granulated sugar
  • (8oz)1 cup water
  • 1tsp cream of tarter
  • Starch Paste
  • (4oz)1 cup Cornstarch
  • 1 tsp Cream of Tarter
  • (24 oz)3 cups water

*Flavoring

  • 1 tsp rose water
  • 1 tsp almond extract
  • a few drops of rose colored food coloring
  • 1 cup slivered almonds

Dusting /Coating

  • (2oz)1/2 cup Confectioners Sugar
  • (1oz)1/4 cup Cornstarch

Oil and line a 9×13 inch baking pan with plastic wrap.Use a neutral  non flavored vegetable oil.Lightly oil the top of the wrap as well.
In a 2 qt saucepan, combine sugar, water, and cream of tarter. Bring to a boil , cover and boil for 4 minutes without stirring.After 4 minutes, remove lid, and place a candy thermometer in. Continue cooking until the mixture reaches a temperature of 260F.Remove from heat and set aside.
In a 4 qt saucepan mix the ingredients for the starch paste (Cornstarch,Cream of tarter,and water).
Stir with a whisk over medium heat until the mixture starts to thicken and boil.The mixture will be thick and pasty,but continue to cook for 2-3 minutes.
Taking the sugar syrup from before, add it gradually in a stream to the starch paste while whisking on the heat.Bring the combined mixtures to a soft boil and continue to whisk on a lowered heat until the mixture is smooth and clear.Cook for 20-25 minutes.
Remove pot from the heat and stir in rose and almond flavors, coloring , and nuts.
Pour into the prepared pan and lay a piece of plastic wrap on top. Leave to cool overnight.
In a large bowl sift together the confectioners sugar and cornstarch to dust the candy pieces in in, Cut the candy and roll in mixture.
Store in airtight , dry temperature.

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What Does A Cadillac Have to Do With Food? The Cadillac Culinary Challenge.

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Last week I was honored to be invited to participate and judge in the Cadillac Culinary Challenge in Oakbrook. Hmmm. Cadillac and food? What gives? I asked if my buddy and fellow blogger Marie could come from Proud Italian Cook , and they said of course.Our mission , now that we accepted was to to taste and judge a friendly competition between local Chefs Paul Virant  of Vie and Chef Martial Noguier of Cafe Des Architects sponsored by both Cadillac and Bon Appetit magazine. In addition we got to test drive the 2010 Cadillac SRX, Escalade Platinum Hybrid and CTS Sport Wagon, all against their Lexus and Mercedes competition. Luxury cars and outstanding food. Why not? The correlation between luxury and food (food blogging ) is strong. Many of us, are drawn to the finer things life has to offer and seek to make our surroundings as comfortable and luxurious as possible. To deny we lack or don’t seek affluence and luxury in our lives would be incorrect. Not saying we are affluent, but in our cooking and eating, we seek the best,no matter what our incomes. On my table or or on the road, I want the best. I was pleasantly surprised after testing the cars. My previous perception was that a Cadillac was older and stodgy. I loved the SRX ! Roomy with a panoramic sunroof and the sleekest bells and whistles one could ask for. It was a dream ride and makes me want to consider trading in my Audi , when the time comes. The SRX lacked for nothing.I really need to look more closely at my American made luxury cars now.
Mary Nolan of the Food Networks Chic and Easy was our gracious host. She greeted us at Braxton Seafood Grill with the other media, the Chefs and representatives from Cadillac.  We took shelter from a downpour of rain and dined on the most delicious seafood . Then we went to the tents and the Chefs prepared  delectable dishes using seasonal ingredients. Chef Marital Noguier prepared the most sublime Peekytoe Crab Salad with Strawberry, Rhubarb, Pickled Turnip and Radish. Unusual but it worked, Chef Paul Virant made Almond Crepes, Pan Roasted Strawberries, and Amaretto Sabayon. It was a tough call, but in the end we all unanimously voted for Chef Pauls crepes. To chose between a starter and dessert was difficult and many of us felt guilty because Chef Marital’s crab was really outstanding and daring and he showed us the proper way to cook rhubarb , which many overcook.

I uploaded a few You Tube videos of the event to witness and hear the chefs do what they do best.I apologize for the quality. I had to cut away , when it was my turn to taste and critique.  Part 1, Part 2, Part 3, and Part 4. Click to see.
You can find the PDF’s of the recipes here.
One more thing! The winner of Jane Green’s Promises to Keep is….
Nina from My Easy Cooking! Enjoy.
Almond Crepes , Pan Roasted Strawberries, and Amaretto Sabayon from Chef Paul Virant of Vie

Peekytoe Crab Salad with Strawberry, Rhubarb, Pickled Turnip and Radish

A Review and a Giveaway of Jane Green’s Promises to Keep

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I love to read, but every now and then due to life’s demands and stresses I have what I heard  fellow blogger Kelly call Readers Block. No matter how much I want to , I just cant pick up a  book and read it in its entirety. Not so with Promises To Keep from Jane Green.This book held my interest and was devoured. I must confess this is the first time I have heard of the New York Times Bestselling author, who is a leader in the chick lit genre.
Promises to Keep touched me on many levels. Inspired by her best best friends battle with cancer and promise to write about it about it, Jane Green assembled a charming cast of characters we all can recognize from our families. A free living but somewhat scatter brained sister Steffi, who finds her way in life through her immense  talent for cooking. The protagonist Cassie, an admired  and loved photographer, friend,mother, daughter and wife raising her kids with a loving husband who spends more time away from home, due to work . But the situation works for all, and the family unit is strong, until tragedy forces some change. Add two divorced parents who haven’t spoken in years , and the best friend,who one can could ever hope for, Lila .
If the topic of cancer puts you off or scares you, don’t let it. Promises to Keep is more sweet than bitter. I recognized some of my journey with my mother battle on these pages.There is plenty of love and laughter , with comforting recipes from the author herself, to balance out the tragedy of witnessing the one you love slip away. Love is found in unexpected ways, what you thought you didn’t want, you do, and feelings long dormant, come to life.The reader also sees incredible profiles in strength and resolve.Time did not permit me to actually make a recipe, but I will once things settle down. One recipe that really caught my eye was Lamb Shanks with Figs and Honey.The recipes range from vegan, to fish ,meat, and dessert Jane Green writes the recipes with ease and my cooks instinct tells me they are winners. To see a whole list of Jane Greens recipes go here.
To kick off your summer reading and inspire you to add a few more recipes to your repertoire, I am giving away a copy of Promises to Keep. Leave a comment telling  me if you’re are a fan of Jane Green already , your favorite book, or just why you want a copy of Promises To Keep. Comments close on June 19.