Blog Maintenance and Reorganization

Hello readers!

I know it's been a while since I posted, but please bear with me.  I am working on getting my site more user friendly, reduce the amount of tags, make the tags easier to find etc, and therefore have decided not to post until I have re-organized my blog.  I will begin posting next week my fellow friends.  So until then...Have a very gluten-free week and weekend!

xo Julie

Jennifer's Way GF Bakery

Has anyone been to Jennifer's Way GF Bakery yet?  I hear it's divine, and I haven't been quite yet.  My friend Collin mentioned that it was ab fab!  He said he tried everything, and he's not even gluten-free!  Who doesn't love a great bakery?  Allergy free or not!.  Celeb Jennifer Esposito is the owner of this fine spot located in the East Village on East 10th Street between 1st and Ave A.

No gluten is brought into the facility, so you can stop worrying.  There is no cross contamination!  In addition to gluten-free, there are other "frees", such as: dairy-free, soy-free, refined sugar-free, peanut-free, allergy friendly, with vegan options and yeast free options!

Now if you are going to go there, just a little reminder they are not open on Monday or Tuesdays!  Their are open Wednesday-Sunday, but fear not , they have long hours!  So if you are in need of a bakery fix either stock up on Sunday or return on Wednesday.

All cupcakes are Vegan and Gluten-free.  Some options are also Dairy-free.

All cookies are Vegan and Gluten-free.  Some options are nut-free.

All pop tarts are Vegan and Gluten-free.

Her menu looks amaze!  There are even salted soft pretzels!!!

Hours: 

WED: 10AM-830PM

THURS: 10AM-830PM

FRI: 10AM-930PM

SAT: 10AM-930AM

SUN: 10AM-7PM

PHONE: (646) 682-9501

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com 

Pip's Place GF Bakery-New Location Opening!!

Hey guys guess what!?  Pip's Place, an upscale gluten-free bakery located on the Upper East Side of NYC is opening it's second location in my hood!  Murray Hill!  So super excited!  Coming soon to 39th between Park and Lexington Avenues!  Woo Hoo, I am so excited, now I don't have to go all the way uptown to the 80's and First avenue!

There were no details on the sign, as to when the bakery was coming, but the sign was huge, so I shall keep you all posted once I know.

Enjoy! xoxo Julie
www.goodiegoodiegluten-free.blogspot.com 

GF Scallops with Yogurt and Fennel

**found in April 2011 Food and Wine Magazine

Total: 35 minutes * 4 Servings

2 Tbsp. extra-virgin olive oil

2 fennel bulbs, each cut into 8 wedges through the core

salt and freshly ground pepper

1 large shallot, minced

1 garlic clove, minced

1 thyme sprig

Pinch of saffron threads

1/2 cup gf vegetable stock

1 tbsp. vegetable oil

16 medium sea scallops

1/4 cup plain Greek yogurt (converted from whole milk yogurt), seasoned with salt

1.  In a large skillet, heat 1 tbsp of the olive oil.  Add the fennel, cut side down, season with salt and pepper and cook over moderately high heat, turning once, until browned on 2 sides, 6 minutes.  Add the remaining 1 tbsp of olive oil and the shallot, garlic, thyme and saffron and cook, stirring until the shallot is softened.  1 minute.  Add the stock, cover and simmer over low heat, turning once until the fennel is tender, 12 minutes.  Season with salt and pepper, discard the thyme.

2.  In another skillet, heat the vegetable oil.  Season the scallops with salt and pepper and add to the skillet.  Cook over high heat until richly browned outside but barely cooked within, about 1 minute per side.

3.  Using a slotted spoon, transfer the fennel to plates.  Serve the scallops, salted yogurt and fennel juices alongside.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com 

GF Tea Thyme

**found in April 2012 Food and Wine Magazine

Total: 5 minutes plus 2 hours

Steeping-Makes 1 drink

Mixologist Kathy Casey of Kathy Casey Food Studios-Liquid Kitchen steeps vodka in English Breakfast tea for this drink.  To sweeten it, she uses local honey ("a great way to customize your cocktails", she says)-specifically, the dark, fig-flavored honey from her studio's backyard hive underneath a fig tree.

Tea Vodka:

12 ounces GF vodka

1 English Breakfast tea bag

Cocktail:

2 thyme sprigs 

Ice

1 1/2 oz. GF tea vodka

3/4 oz. fresh lime juice

2 tsp. honey mixed with 2 tsp. water

1.  Make the tea vodka in a jar, combine the vodka with the English Breakfast tea bag.  Let stand at room temperature for 2 hours, then discard the tea bag.  (makes about 12 oz.  The infused vodka can be kept covered at room temp. for up to 1 month)

2.  Make the cocktail in a cocktail shaker, lightly muddle 1 of the thyme sprigs  Add ice and the Tea Vodka, lemon juice and honey syrup and shake well.  Strain into a chilled martini glass or coupe and garnish with the remaining thyme sprig.

3.  Simple Syrup

In a small saucepan, bring 1 cup of water and  cup of sugar to a boil over moderately high heat, stirring to dissolve the sugar; let cool.  The Simple Syrup can be refrigerated, covered, for up to 1 month.  Makes about 12 oz.

Enjoy! xoxo Julie
www.goodiegoodiegluten-free.blogspot.com

GF/DF/V Chia Seed Pudding

**found in March 2012 Food and Wine Magazine

Total: 15 minutes, plus 4 hours chilling

4 servings

As chia seeds soak in almond milk, they create a tapioca-like pudding.

2 1/2 cup almond milk

3 Tbsp. agave nectar

1/2 cup chia seeds

1/2 tsp. finely grated lemon zest

1.  In a 1-quart jar, combine the almond milk with the agave nectar.  Close the jar and shake to combine  Add the chia seeds and lemon zest, then close the jar and shake well.  Refrigerate until the mixture is very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally.  Serve the pudding in bowls.

Serve with: Diced mango, almonds, citrus sections and extra agave nectar.

Make ahead: The pudding can be refrigerated for up to 3 days.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com 

One Waiter's Confusion

Argh! I'm sure many of you can feel my frustration with dining out. Some of these waiter's just don't get the whole gluten-free thing! While dining at Bar Frites in Long Island I mention I'm gluten free. The confused look on the waiter's makes me nervous. So I explain. No flour, no bread or breadcrumbs, no sauces and marinades. He advises the plain steak no works.  No fries because they are contaminated. No caramelized onions because they are contaminated.  So that's what I ordered.  He was an annoyed waiter that didn't want to deal with my intolerance.  I was super aggravated.  Since when should lunch ever be a hassle? Sometimes being Celiac is frustrating.

The comical part of the meal, is when I asked the waiter for plain butter and he told me butter is not gluten-free.  Aye! He looked at me and said "I don't think you can have butter".  

And the crazy part?-this is not the first time a waiter/waitress has mistaken a dairy allergy for a gluten-allergy.

Aye Caramba! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com 

Mozzarelli's GF Pizza-Yum!

Yummy! After an afternoon at Home Depot in NYC I got to stop by at my most fav local GF pizza joint! It was delicious! If you haven't been you must! But remember only the square cut pies are gluten free so don't forget to specify!

Xoxo Julie

Www.goodiegoodiegluten-free.blogspot.com

GF/DF/V Hearts Of Palm Dip

**found in Food and Wine Magazine, March 2012 issue

Total: 10 minutes Makes 2 cups (8 servings)

A little bit of garlic, lime zest and olive oil transforms canned hearts of palm into luscious, low-fat dip.

1 large garlic clove, minced 

salt

Two 14 ounce cans hearts of palm, drained and rinsed

1/4 cup extra virgin olive oil

1/4 tsp. finely grated lime zest

Freshly ground white pepper

GF chips, crisps and toasts for serving

*Using the side of the chef's knife, mash the garlic to a paste with a generous pinch of salt.  Scrape the paste into a food processor.  Add the hearts of palm and oil and the process to a medium-fine paste.  Add the lime zest, season with salt and white pepper and pulse just to blend.  Transfer the dip to a bowl and serve with chips.

Make ahead: The dip can be refrigerated for up to 2 days

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Hu Kitchen GF/DF Eatery

I have way too many amazing and nice things to say about this beyond fantastic place! If you haven't eaten at Hu Kitchen then you must go ASAP! Everything In their facility is grain free, gluten free and dairy free and it tastes so good! Actually the kitchen is gluten free, So zero cross contamination.

The only bad thing I can say is the coffee is gross-extra bitter.  Go get your coffee elsewhere and dine in or take-out with Hu Kitchen.

I was in the area and stopped in for some lunch. I had the grain and dairy free veggie lasagna, the cauliflower mash-which looked and tasted like mashed potatoes and the sweet potato chunks with cashew cream. Divine!

Located on 78 Fifth Avenue (near 13th street).

It's so good I eat like a pig everything I go there!!!

Enjoy! Xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

GF Pancakes!!!

I can't seem to get enough of pancakes! Gluten-free of course! I have to admit that the taste and texture of gf pancakes is different them what pancakes used to taste like-fluffy and light and often soggy with too much maple syrup.

Prior to my diagnosis I hated pancakes and waffles. I always thought they were so heavy and filling. Just a few bites and I'd feel like I eaten a five course meal. I didn't realize I was a victim of gluten. No wonder I'd get so full so fast! I was eating the one thing my body was never able to digest.

So now being gluten free for so long I started out with Bisquick gf pancake mix. They are good, don't get me wrong, but this mix is thick and not very pourable. So when they hit the pan they don't spread and they often burn quickly. They are very quick to make but just don't taste like that old school pancake. And oh how I miss the taste of that old school pancake.

Then I tried Pamela's gf pancake baking mix. You can also turn that mix into cookies, muffins and crepes. But the mix for pancakes just didn't do it for me and I love her mixes. It was better then the Bisquick mix but still no cigar...

Until I came across the Kinnikinnick gf pancake mix. OMG! Heaven! The mix was thin. Actually thinner then I would expect but perfect for the most amazing pancakes! So easy to pour. And they didn't burn. They tasted just like the real thing. Finally! And there is a recipe for crepes on the back too! This gf mix rocks!!!

So for all you pancake lovers and pancake makers out there here is my GF pancake list-the first one being the best:

1. Kinnikinnick GF pancake mix

2. Pamela's GF pancake mix

3. Bisquick GF pancake mix

Enjoy! Xoxo Julie

Www. Goodiegoodiegluten-free.blogspot.com

GF/DF/V Blood Orange, Beet and Fennel Salad

**found in January 2012 Bon Appetit

4-6 Servings

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

2 medium red beets, tops trimmed

2 medium golden beets, tops trimmed

3 blood oranges

1 medium navel orange (preferably Cara Cara)

1 Tbsp. fresh lemon juice

1 Tbsp. fresh lime juice

1/2 small fennel bulb, very thinly sliced crosswise on a mandolin

1/4 red onion, very thinly sliced on a mandolin (about 1/3 cup)

Good quality extra virgin olive oil, pumpkin seed or walnut oil for drizzling

Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground pepper

1/4 cup loosely packed fresh cilantro and or chervil leaves

1.  Preheat oven to 400 degrees.  Wash beets, leaving some water on skins.  Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour.  Let cool.

2.  Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard.  Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes.  slice remaining blood orange and Cara Cara orange crosswise into thin rounds.  Place sliced oranges in bowl with the segments.  Add lemon juice and lime juice.

3.  Peel cooled beets.  Slice 2 beets crosswise into thin rounds.  Cut remaining 2 beets into wedges.  Strain citrus juices; reserve.  Layer beets and oranges on plates, dividing evenly.  Arrange fennel and onion over beets.  Spoon reserved citrus juices over, then drizzle salad generously with oil.  Season to taste with coarse sea salt and pepper.  Let salad stand for 5 minutes to allow flavors to meld.  Garnish salad with cilantro leaves.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com 

GF/DF/V Black Pepper Kettle Corn

**found in Food And Wine Magazine, March 2012

Total: 15min

Makes 8 cups (6 servings)

This kettle corn is so satisfying, it's salty, sweet and a little spicy.  Since it stays crisp for a few hours, you can make it in advance.

2 Tbsp. canola oil

6 Tbsp. popping corn

2 Tbsp. sugar

1 Tbsp. golden flaxseeds

1/2 tsp. each salt and freshly ground black pepper

In a large nonstick saucepan, heat the canola oil with the popping corn over moderately high heat until sizzling.  Add the sugar, flaxseeds, salt and pepper, cover and cook shaking the pan constantly, until nearly all of the kernels are popped, 5-6 minutes.

Pour the kettle corn onto a rimmed baking sheet and let cool, tossing once or twice.  Transfer the kettle corn to a bowl, leaving any un-popped kernels behind.

Wine? Bright sparkling wine from Spain: NV Cristalino Cava Brut

*to prepare vegan-use a different oil

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com 

GF Linguine with Crab, Lemon, Chile and Mint

**found in January 2012 issue Bon Appetit

2 servings

To make this pasta sing, use the freshest best quality crab available, such as jumbo lump crabmeat, Dungeness, or King Crab.  Adjust the heat from the Chiles and the amount of lemon juice to your liking.

8 oz. gf linguine

kosher salt

4 tbsp. unsalted butter, divided

1/4 cup minced shallots

1 tsp. minced garlic

1-2 Fresno chiles, red jalapeños, or red Thai chillies, seeded, sliced into thin rounds

1 1/2  Tbsp. or more fresh lemon juice, divided, plus 2 tsp. (packed) finely grated lemon zest, divided.

Freshly ground black pepper

8 oz. cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells.

1/3 cup fresh mint leave, gently torn, divided.

1.  Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

2. Drain, reserving 1 cup pasta cooking liquid.

3.  Meanwhile, melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over medium heat.  Add shallots and stir until just soft, 3-4 minutes.  Add garlic and 1 Chile and cook, stirring often, until fragrant, about 1 minute.

4.  Add 1/2 Tbsp. lemon juice and 3 Tbsp. pasta cooking liquid to shallot mixture; add a pinch of pepper.  Stir until liquid is almost evaporated, about 1 minute.

5.  Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid.  Increase heat to medium-high.  Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy. (about 2 minutes).  Add the remaining 3 Tbsp. butter, 1 Tbsp. oil, 1 Tbsp. lemon juice, 1 Tsp. lemon zest, crab, half of mint and more Chile rounds, if desired.

Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry.  Divide between bowls; top with remaining 1 tsp. lemon zest and mint.  Sprinkle with more lemon juice if desired.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com 

Drew Barrymore's GF Clams Montecito

**found in Us Magazine April 22nd, 2013 issue

Looks like Drew Barrymore is teaching chef Eric Ripert and Us Magazine to prepare her dish!

Clams Montecito

1 stick butter (unsalted)

5 cloves garlic, chopped

1 large jalapeno, seeds removed and chopped

1 cup Barrymore Pinot Grigio (or similar brand)

1 lemon, halved

3 dozen Manila clams

1.  In a saucepan on low heat, met butter.  Add garlic and jalapeño.  Cook for 3-4 minutes on medium heat.

2.  Add wine and cook for 5 minutes.  Remove from stove.  Squeeze lemon juice into mixture, set aside.

3.  Meanwhile, preheat grill to medium-high heat.  Spread clams on cookie sheet.  Grill, tossing, until shells open and clams are fully cooked.

4.  Coat clams with butter mixture.  Serve with pan seared cod, if desired and a baguette.

Serves 2

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com