Welcome to my second installment of Pro Pastry. Today over at WordsFoodArt.com, I have a review of the cookbook this recipe came from – out today! – and a bit more on the chef behind it. Take a look at the why’s behind this series, and here for my first piece in this series, Dairy-Free Creme Brulee from Chef Joe Murphy.
Okay, so this title is kinda misleading.
There’s no gluten to be found in the original of this recipe, and I did not eat that beautiful slice of toasted bread in the image above. The recipe’s not completely dairy free, as it contains copious amounts of butter. But it did take a touch of adaptation to work with it and I’m so glad I did, because I devoured it on some rice crackers, feasted it to a friend on that bread as part of his birthday dinner and, a few days later, the ladies in my writers group helped me polish off yet another ramekin, with one of the ladies going to town on it. After I explained that she was eating chicken livers, she proclaimed its excellence and said she was glad not to have originally known what was in it, as she wouldn’t have tried nor fell in love with it if she had.
Game, set, match! for Jacqueline (still have the U.S. Open on the brain, and still boggled by their scoring system). Continue reading
Living with Lyme disease = a constant battle against inflammation.
It’s nothing new, or novel, that eating certain foods and imbibing on tasty cocktails causes many to feel gross. But when you have an inflammatory illness, that “feeling gross” can result in horribly painful joints and enraged digestive systems.
Currently, it seems like everything and their brother causes inflammation in my body; my fingers are swollen, I have to roll out the puffiness in my feet and ankles, and my face get a Cabbage Patch Kid-esque pique to it. Lyme Disease + being in my thirties + adrenal stuff making it really hard to get the green light to exercise as often as I’d like = puff.
Does that mean I never indulge? Hell no. It just means that I’m constantly putting inflammation-fighting foods in my body, and making sure that the clean days far outweigh the indulgent ones.
This granola recipe is one of my favorites. It’s insanely easy, and wonderfully adaptable. Continue reading
Life can be funny, man!
I recently put a “Hey, I’m moving on!” notice up here, as it’s been well over a month since my last post and even that wasn’t a recipe. Many bloggers I know take pause or stop blogging when they have babies; I’m raising a growing writing career which has shifted in the past few years from writing about fictional people to writing about real ones.
I’ve now profiled around 150 chefs internationally for various avenues (columns on Serious Eats, Tasting Table, and Easy Eats Magazine, stuff on Imagista and in Plate Magazine, and ghostwriting for chefs). I’m currently in the beginning stages of my first book; a collection of first-person essays from some of my favorite chefs in my home city. I jump between projects and editors and ideas, and I love my fiercely independent freelance lifestyle, pulling it all together on WordsFoodArt.com.
There are only so many hours in the day and I’m filling them with work I love, leaving little time to be hyper-aware of the photos of food I’m taking or making sure I jot down each and everything I bake (that typed with love and thanks to those who have read this blog over the years). Lyme symptoms also make balancing work and my body a little tough, so my workable hours are reduced as well
But then there’s this dude up there. The chef in a black coat looking up at me with puppy dog eyes at the first (and last) pastry competition (for a good cause!) I entered a few years ago. My Holiday in a Hand Pie won two of the four awards; it was gluten and dairy free, so I was shocked. I had no idea who chef Johnny Iuzzini was when I met him, nor the famous restaurant he worked at, the TV show he hosted, or the James Beard award he’d won.
‘Cause I was lame like that. Continue reading
My favorite t-shirt has “Gluten is not the Devil” blazed on it in Italian. It’s soft, and the curvy cut is quite perfect, and the pig on it looks like there’s nothing that will bring him more happiness than the bowl of gnocchi he’s about to devour. Flavour Gallery sent it to me after a chef-friend saw it on Twitter and alerted them that I had to have one.
I’ve been on a gluten-free diet for twenty years.
Contrary to popular opinion of many gluten-less, I still don’t think it’s the devil.
My story is rooted in Lyme disease, which means that while I don’t have a life-threatening reaction to gluten like someone with Celiac does, any eating of it (and some other things) will make me relapse. Hard. Like, I was in a wheelchair as a kid, in college I blacked out regularly in class and had violent anxiety attacks, and the last flair had me out of work and home bound for a year. Using food as one way to control illness is a serious thing for me and many, many eaters out there. And gluten is one part of my diet.
Yet while more people know what gluten is now (which, trust me, almost no one did ten years ago) and though we can get a multitude of allergy-free, dynamic ingredients much more easily, that doesn’t equate to easy dining for those with food intolerance. Yes, more restaurants understand food allergies and take them seriously. But there are also a lot of people who claim to have allergies and intolerance yet don’t seem to quite understand what they mean, or how ordering habits affect kitchens and others with serious problems. And, yes, there are those who go “gluten free” for a week or five that challenge the patience of many a server or line cook, inspiring others to question the credibility of gluten intolerance in general. Continue reading
A while back, when I had aspirations of combining my theatre training and gluten-free baking, I did a series of videos for E:How’s Cooking Guide; recipes they requested and a video dude came out to shoot in the kitchen of my childhood home.
Since then I’ve decided I prefer staying behind the scenes and writing about other people who make food, hence my work shifting primarily to its home on WordsFoodArt and my lagging behind with new recipes here. Trust me, I’m still baking. I’m just not quite as focused on taking photos and writing things up. But more Madeleines are on their way, as well as some vanilla almond crepes that have been making my weekends just delightful.
Until then, here’s the first of the 10 E:How videos I’ll be putting up here in the weeks to come!