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I recently had the opportunity to sample a new product that I had not yet come across in my travels.  Those of you that have been following me for a while know that I am all about convenience and easy to prepare when it comes to eating gluten-free.  That being said, you also know that I am quite picky and I am not willing to sacrifice taste or quality to get a quick gluten-free fix.

Enter Ellie’s Country Delights – a local (Long Island, New York) company that just happens to make extraordinary products.  Ellie was kind enough to send me a sampling of her product line and I am so glad she did.  First of all, I am not a huge soup person – well at least I thought I wasn’t – but Ellie’s are actually stews and she means it.  Each of her stews is Dairy-, Gluten-, and Wheat-Free.  They are also low in the carbohydrate area and are cholesterol, Trans fat-free, and Vegan…nice.

There are three varieties of stew: Regular Vegetable Stew; Vegetable Stew with Mushrooms; and Spicy Vegetable Stew.  I indulged in all three over the course of a few days and have to say I loved each one.  One jar is actually three servings but I think you all know by know that I was not sharing, so I ate a jar at a time for lunch at the office.  It was probably the easiest lunch I have had to-date – open the jar, place in bowl, done.  Yes you can heat it but I am more or a room temperature type of guy.  So you are probably wondering how they tasted?

In a word DELICIOUS.  No, make that two words – FRESH and DELICIOUS.    Let’s start with the Regular Vegetable Stew variety.  This was chock-full of eggplant, squash, zucchini, peppers, carrot, celery, and onion all in a hearty tomato base.  The balance of flavors is so perfectly balanced that you don’t have to worry about the acidity of the tomatoes overpowering the delicate sweetness of the vegetables.  I don’t know how she manages to do it but I am not going to question it.

Next up was Vegetable Stew with Mushrooms which is essentially the same as the previous stew with the addition of mushrooms which help give this stew a distinct taste of its own.  It is subtle, but the woodiness of the mushrooms really comes through in this flavor.  Again, the balance of flavors is simply perfect and if you are a mushroom lover, this one is for you.

They say save the best for last but in this case it is purely a matter of personal preference.  I love, love, love, the Spicy Vegetable Stew.  I love all things spicy but the addition of chili flakes to the stew gave a wonderfully spicy bite without being too spicy or taking away for the flavors of the vegetables.  That is what is nice about all of the stews – you can easily identify all the flavors you are experiencing.

Now I mentioned I enjoyed the stews cold (well room temperature) but I also used the mushroom variety as a dip with some organic tortilla chips and it made for an absolutely fabulous dip – just an idea I thought I would share.  I am also going to try adding a bit of chicken breast to a jar to make a quick chicken stew on a busy evening.  I am also going to use the stew as the sauce on my homemade gluten-free pizza.  That’s truly the great thing about Ellie’s products – they are so versatile.  Ellie says It’s a meal in a jar – and she is not kidding.

One final note.  One jar is about 150 calories – yes, you read that correctly 150 calories.  I had a jar for lunch on afternoon and it carried me through well past my normal dinner time.  Please check our Ellie’s Country Delights Web site for more information on her products and where to purchase them.  If you cannot find them in your area, just send Ellie and e-mail and I am sure she will do her best to help you.  She is super nice to boot.
 
 
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I just wanted to take a quick moment to bring to your attention a fabulous Gluten-Free Vendor Fair that will be taking place this weekend on Long Island.  It is presented by the Suffolk County Celiacs and has quite an impressive roster of delicious gluten-free companies and products slated to appear.

I will definitely be attending and plan to report back on the experience.  I hope to see many of you there it should be a great time.

So here’s the details…

What:
Suffolk County Celiacs 4th Gluten Free Vendor Fair & Fundraiser

When:
August 28th & 29th, 201011:00-3:00 p.m.

Where:    
IBEW, Hauppauge NY
International Brotherhood of Electrical Workers (IBEW) Local 25
370 Vanderbilt Motor Parkway
Hauppauge, NY 11788

Cost:
$10 per person (children under 18, Free)
$15 per family (maximum of 4)

Here is a PDF of the official flyer:
 
 
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I have to say that I had a fabulous time in the mountains this past weekend.  The weather could not have been better (well, Saturday at least) and I got to indulge at one of my all-time favorite breakfast spots in Woodstock – Oriole 9.  Sunday morning breakfast has become a tradition for us at Oriole 9 which offers a quirky but delicious respite that is reminiscent of a small European café that could be in any number of European cities.  There is rotating art covering the walls and funky music playing at just the right level to allow for private conversations without having to listen to your neighbors – or vice-versa.  The coffee is the real deal, ground fresh and brewed strong and served with water backs – just like I like it and perfect to get you moving on a lazy summer day.

The menu does not disappoint and each time I go there are several wonderful specials along with the tried and true breakfast/lunch menus.  Oriole 9 does not serve dinner with the exception of special evenings every now and then where they offer guests the opportunity to indulge in a typically themed evening of dining.

The laid-back atmosphere and welcoming service make this spot a true stand-out.  Yesterday’s breakfast did not disappoint.  I always order the same thing without fail – their house made corned beef hash.  Toss aside and preconceived notions you have of tinned hash coming out of a can (don’t get me wrong – that variety can be a comfort food stand-by and I like it as well) as Oriole 9’s is made from scratch and has to be quite possible the most delicious I have ever had.  I actually crave it days before I know we will be heading up.  The hash itself has just the right amount of potatoes and is actually more meat than spuds.  The beef itself is house prepared and has the most wonderfully distinct flavor that must stem from the brining they use.  It is not salty in the least and is topped with two eggs cooked to order – but is there really any other way to top it than with over easy or poached?  I love piercing the soft yolks and having their richness meld with the beef and potatoes.  Oh, and Oriole 9 serves this dish in a perfectly deep bowl that is perfectly conducive to mixing.  Their presentation (of all dishes) is often just as quirky as the place itself but it all works – it is neither pretentious nor done just for the sake of being done – the presentations are practical and most important fun.

Two of us had the has while the other two had one of their specials – a fabulous looking whole artichoke stuffed with truffle oil infused scrambled eggs, fresh, thick cut toast, and a small salad.  The word must have quickly spread as to how good this actually were because more and more artichokes kept coming from the kitchen as the restaurant began to fill.  The two artichokes on our table had fresh bacon (cut by the restaurant) added as the perfect side to an already decadent dish.

If you are in Woodstock do not miss the opportunity to stop at Oriole 9 and if you like corned beef hash or even if you don’t think you like corned beef hash – give it a go – you will not be disappointed.  And thank you Oriole 9 for making the most important meal of the day feel important once again.
 
 
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I have long been a fan of Bakery on Main’s great tasting gluten-free granola so was excited when my fabulous friends at Bakery on Main sent me a sampling of some of their products I have always loved along with some new products and flavors for me to try.

My favorite local supermarket’s gluten-free section carries only two flavors of Bakery on Main granola, the Apple Raisin Walnut and Nutty Cranberry Maple granola varieties and I have long been a fan.  I always knew that Bakery on Main had other flavors but never actively sought them out – though after tasting some of their new items, this is going to change.

Let’s start with their traditional granolas.  I sampled their Apple Raisin Walnut and Nutty Cranberry Maple both of which I have enjoyed for a long time.  First, the Nutty Cranberry Maple has a perfect balance of tangy (from the dried cranberries), sweet from the (honey, cane juice, and maple flavor), and nuttiness from the nuts and seeds that make up the body of this wonderfully crunchy granola. 

Similarly the Apple Raisin Walnut is equally as delicious but quite different from the Nutty Cranberry in both taste and texture.  The Apple Raisin variety is again, perfectly balanced between the sweet fruit and rich nuttiness of the seeds and nuts.  All of the great ingredients are tied together with the wonderfully earthy maple flavor.  I have to confess, I was never a fan of walnuts – actually I don’t really care for them – but I LOVE this flavor, walnuts and all.  You don’t get the bitterness that is often associated with walnuts in this mix so it has definitely made a convert of me.

The Extreme Fruit and Nut granola was a new flavor to me and has quickly become my new favorite (though, can you really choose a favorite child).  I love the complexity of this one.  Not only do you get some of the delicious standard ingredients but this one adds coconut, apricot, raisins and a host of nuts (pecans, Brazil nuts, walnuts, and hazelnuts) that really help it live up to its extreme label.  I simply could not get enough of this one.  The fruit and nuts were the stars of this one and they were, again, perfectly balanced so that you could really enjoy both the sweet goodness of the fruit with the really rich and robust taste of the nuts and grains.

Oh, and if you think that you are buying the same granola with different flavors added, think again.  Bakery on Main keeps it interesting with subtle differences to the make-up of the granola base for each flavor that makes each one a truly unique experience.  Do not kid yourself that this granola is just for breakfast.  I love to sprinkle it over ice cream as it is the perfect topping.  I ave also been known to eat a bowl with milk for dessert

Now on to some delectable new (to me) Bakery on Main products…

First up is their Fiber Power Gluten Free Granola Triple Berry…whew, that’s a mouthful.  The fiber boosted variety was a real stand out in the products I sampled.  It had a really wonderful texture being extremely crunchy but the flavor is where this one shines.  There are subtle flavor notes that sneak up on you with this one.  You get the wonderfully earthiness of the oats and flax coupled with the sweet kick of raspberries, strawberries, and blueberries, rounded out with a wonderful sweetness that has a subtle kick of lemon on the back end of the flavors.  This is a complex variety that I urge you to give a try – not to mention it has 9 grams of dietary fiber and 3 grams of soluble fiber.

The final products I sampled were Bakery on Main’s Granola Bars.  No, that is not a typo.  Honest to goodness real soft granola bars.  I found myself tossing one of these into my bag each morning for a quick breakfast once at the office.  These wonderfully portable snacks are essentially the bar forms of some of Bakery on Main’s granola flavors.  I tried the Cranberry Maple Nut and Extreme Trail Mix bars and they are just as good as their bagged counterparts.  These will definitely be making it into my gluten-free travel packs that I take with me when traveling the globe.

So, if you are looking for great tasting granolas and portable treats, look know further than Bakery on Main.  You can view their full product portfolio on their Web site where you can also find a local store that carries their products or order right on the site and have their items shipped right to your door.  Oh, and while you are there, join there Eat Better, Live Better Club to get their newsletter and $1.50 off your next order.
 
 
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I declare this week Dessert Week here at GFM.com.  In my never ending quest to bring you fabulous (and delicious) gluten-free items I thought what better way to get a bunch of new product reviews out there than a rapid-fire review-a-day.

So head on over to my Product Review section where each morning a new gluten-free dessert item will be reviewed for your reading pleasure.  Yes, it was a very tough job eating my way through the five sweet desserts I am bringing to you but someone has to do it.  Just select Desserts from the pull-down and you'll get a new sweet review every day.

There are some really interesting and exciting products included in this round of reviews so be sure to check out the section every day this week.  You will not be disappointed.
 
 
Hundreds and hundreds entered but congratulations to Paula B. from Maryland who as the lucky winner in my ultra fabulous gluten-free giveaway.  Paula wins a fabulous FEED Project bag overflowing with a huge sampling of some of my favorite gluten-free goodies.  Oh, and there is a vintage cocktail pitcher thrown in for good measure.  Hey, what goes better with some gluten-free nibbles than a fabulously refreshing cocktail?  Congratulations to Paula and my sincere thanks to everyone for making my gluten-free alter-ego's first year such a smashing success.  Click here to read about the fabulous prize that will soon be on its way to Maryland.
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My friends at Goldbaum’s Gluten Free sent me a fabulous sampling of some of their gluten-free products to try out and share with my readers.  Now the gluten-free landscape is becoming more and more populated with companies catering to Celiacs and I find it hard to keep up with all the companies coming on scene so always appreciate when companies reach out to share their wares.  Thanks to Moe and everyone over at Goldbaum’s for sending these great products to try.

What first caught my eye about Goldbaum’s is that they are a hometown company based in New York City – Brooklyn to be exact.  The other thing that immediately jumped out at me was the fact that they make gluten-, soy-, and nut-free ice cream cones.  Yes, you read that correctly – honest to goodness ice cream cones.  Now I don’t know about those of you out there but I have not had an ice cream cone since my diagnosis close to seven years ago.  It was really never something that was front of mind though I did miss them terribly.

I sampled Goldbaum’s Cocoa Sugar Cones and Wafer Cup style cones.  The sugar cones were just like those I remembered or you would find at any great ice cream shop with the added bonus that they had a hint of cocoa giving them an added dimension that went so well the vanilla ice cream I topped them with.  I defy anyone Celiac or not to note that these are gluten-free.  The same goes for the wafer variety that will instantly transport you back to your childhood.  They are crisp and crunchy with no real flavor to take away from what you pile on top of them – just the way a wafer cone should taste.

Now on to the rice crisps…

I am a huge rice cracker fan and love to use them in lieu of more traditional crackers or chips for cheese and dip presentations.  First up was the Onion and Garlic Mini Crunchies which were bite-sized crackers that were really very good.  The seasoning was not too overpowering and their size made for a great little snack.  They are baked so make for a smart snacking option when you are looking for something crispy but not fried.  The second crisp sampled was the full-sized Organic Garlic Rice Chips that were also baked.  These were also very good.  Not too much seasoning so they pair well with a variety of dips and cheeses.

The final item I sampled was the brown rice pasta.  Now rice pasta can be tricky because it often becomes sticky and hard to manage.  Goldbaum’s pasta is not only gluten-free but also what-, dairy-, and sugar-free as well as Kosher.  I have to admit I was a bit leery about trying a pasta that only had three ingredients: brown rice, rice bran, and water.  I mean could it have any taste or texture.  The answer was a surprising yes.  Yes you can have a highly simple recipe and still make great tasting, manageable pasta. 

Overall I was pleasantly surprised with the quality and taste of Goldbaum’s gluten-free products but the real standouts are their ice cream cones which will delight both young and those young at heart.  You can find Goldbaum’s products on Amazon.com or can view their Web site and contact them directly.
 
 
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Well it was a marathon 4th with me throwing a gluten-free dinner party and BBQ over the holiday weekend.  Normally I have both gluten and gluten-free options carefully segregated for guest but this time it was gluten-free all the way and I have to say no one was the wiser.  I always smile when I think back to my initial diagnosis more than six years ago and the amount of products (more importantly good tasting products) that were available back then.  When I would entertain, and people heard gluten-free and if offered something they would actually cringe and say that’s okay, those are for you.  Funny thing is, I felt the same way but had not other choice.

Fast forward to the present and in the last year we have seen gluten-free begin to mainstream and a plethora of products, great tasting products, hit the market.  Now when I am eating something gluten-free everyone wants to try it – even if there are a hundred other options in front of them they somehow still want the gluten-free version.  I’ll never forget a little do that we had at the office with pizza and cocktails.  There were literally 10-15 pizzas from the famed Patsy’s here in New York City and I had my special gluten-free version that was ordered for me from another place on the counter and everyone kept going for it.  It really tickled me that even with fabulous gluten-filled really pizza in front of them, everyone wanted mine.

The fact that rice crackers and other gluten-free nibbles have become popular outside of the gluten-free world makes it so much easier when entertaining.  People don’t even give a second glance when presented with a cheese selection with rice or gluten-free crackers.  The selection of gluten-free chips has also come a long way and there is something to please everyone’s taste on the market today.  As for main courses when entertaining – a few simple tweaks is often all it takes to make any dish you want gluten-free.  The gluten-free replacements for things like flour or bread crumbs are really up to par with their gluten-filled counterparts from a taste and functionality standpoint.  Also, there are so many fabulous gluten-free pastas out there that we are no longer relegated to sticky white rice pasta that essentially turned into glue if you left it too long.

So what’s my point with all this?  Don’t let Celiac limit how you live your life.  If you want to be a social butterfly than by all means fly my fellow Celiacs…fly.  Just make smart decisions and go with your gut when it going to both entertaining and dining out.  It’s a big world out there…get out an explore it.  Oh, and don’t forget to get those entries in for my ultra-fabulous gluten-free giveaway.
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My friends at Katz Gluten Free sent me a very nice sampling of some of their sweet treats and savory breads – thank you so very much.  I have to say that I could not have been more pleasantly surprise with some of my old time favorites now available in gluten-free form.  I also love the fact that they are right here in New York State.  Perhaps the most important thing (aside from being absolutely delicious) about their baked goods is they instantly transported me to my pre-Celiac diagnosis days where I indulged in challah and rugelech without care and never in a million years thought I would find delicious gluten-free versions. 

To start with, three words – gluten-free rugelech.  Yes, that is right my friends you read correctly.  I do not think there is anything finer than a good rugelech and let’s face it, even in its gluten-filled form good rugelech can be hard to find.  

Well, my friends, look no further because Katz has, what is in my opinion, the best rugelech out there – gluten or gluten-free.  The pastry is so light and flakey (as rugelech should be) that I was waiting for a reaction because I just could not believe they were gluten-free. 

Let’s begin with the cinnamon variety – think of a delicious cinnamon bun and that is exactly what these tasted like.  Little miniature cinnamon buns that were perfectly sweetened so you could enjoy the rich buttery flakey pastry.  It took all of my strength not to eat the entire package but actually they are very filling which is a good thing because three, okay four, made for the perfect dessert after dinner without leaving you feeling like there was a rock in your stomach.  The chocolate variety was equally as good with rich cocoa notes and just lightly sweetened so as not to take away from the nuttiness of the chocolate.  You can actually taste the ingredients – from the subtle saltiness of the butter to the sweet graininess of the sugar – there are the real deal and absolutely perfectly balanced from a flavor point of view.

Next up were the two varieties of cookies: chocolate dipped and chocolate chip.  After sampling the rugelech there was really no question that the bakers at Katz knew what they were doing so the cookies were no surprise – they were simply delicious.  The chocolate dipped were a simple vanilla butter cookie half-dipped in a rich coating of chocolate.  The cookies themselves were the perfect consistency – being crisp and flaky but without falling apart into pieces at first bite. 

The chocolate chip cookies were again the vanilla butter cookie base but this time with chocolate chips throughout each cookie.  These were also perfectly balanced from a sweetness perspective.  The chocolate was not overpowering and played well against the richness of the base cookie.

Now onto the breads…

Yes, there are good gluten free breads out there – we all know that and there’s no surprise there.  However, much like their rugelech Katz is a true standout with their gluten-free sliced challah and challah rolls.  Challah people, challah – I mean it just does not get any better than this.  I could not open the rolls quick enough and was not disappointed.  They are actually airy like challah should be but the taste – oh, the taste!  You first get the subtle hint of sweetness that makes challah so appealing followed by the rich savory notes – rounded out with the ever so subtle bite of the browned crust (which is hard to convey in words – but challah aficionados know exactly what I am talking about).  The sliced bread is equally as good and complex and toasts up a dream.  It is extremely hearty and keeps so well in the freezer and comes back to life without issue.  Perhaps the most shocking about Katz’s challah is that you can eat it right from the package and it tastes like a challah should.

So, to my friends at Katz Gluten-Free, thank you for making the most delicious gluten-free varieties of rugelech and challah – two items I never thought I would be able to enjoy again post-Celiac diagnosis.  To those of you out there reading this – run, don’t walk to their Web site and check out their full product portfolio but if you do not order their rugelech and challah you are truly missing out.

Oh, and they even offer first-time customers the chance to get a free sample pack of some of their delicious items – you just pay shipping.
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Being a true New Yorker, I am always happy when I stumble across new locales that turn out to be hidden gems among the sea of options here in the City.  Last night turned out to be one of those times when the stars aligned and a truly wonderful experience followed.  Now I normally relegate reviews to my Dining section, but wanted to draw some attention to this locale.

As many of you know, I have an affinity for all things classic New York.  So when I found myself at a late matinee on Sunday, I did a bit of quick research in order to find something new and different for cocktails and dinner afterwards with my other half.  I had heard that the New York Helmsley had recently been re-vamped and though why not give it a go.  You can say what you want about Leona Helmsley but there are few names that are truly synonymous with New York and impeccable service.  Ah, the days when the Palace was the crown in the Helmsley Hotels crown are now long gone but a recent renovation of the New York Helmsley has yielded quite the surprise.  A new and fresh Harry’s Bar and a newly re-named (and re-designed) Leona’s restaurant (formerly Mindy’s) make for a welcome addition to the Midtown East scene.

We arrived around 6 o’clock to indulge in a some liquid libations pre-dinner.  The color scheme, design, and overall layout of Harry’s are all perfect.  It was not crowded on this occasion but one could easily see how you could feel “alone” even if it was a full house.  We were a bit hidden from the view of the bar so it took a little time to catch the servers attention but as we were not in any rush really made no difference.  We felt welcomed and relaxed and the service did not disappoint.  Drinks were so very well-made and came with a side of water and bar nibbles.  It is important to note that service is included in your bill in both the bar (15%) and restaurant (19%).  I actually do not mind this as it is the same in many places around the world.  Some might argue that there is no incentive for staff to provide exceptional service but, in my experience, this is just not the case.  The only thing I would change at the Helmsley is adding an additional line to the receipt to tip above the standard included.  Sometimes people go above and beyond and it is nice to recognize their efforts accordingly.

After an hour of so of fabulous (and I do mean fabulous) cocktails we headed into the restaurant and we warmly greeted and shown to our table.  The first this we noticed is that we had the restaurant to ourselves – I mean completely to ourselves and would remain so for our entire meal.  Now, I might normally find this worrisome as an empty restaurant can mean several things but it was summer in the City and the restaurant is in fact open for breakfast, lunch, and dinner.  Perhaps the new branding is also slow in getting out into the mainstream.

The layout of the restaurant is so thoughtfully planned that I can remember few that were so well laid out.  While not a huge room, the design affords a level of intimacy that, even if full, I could see still remaining.  The restaurant is actually quite beautiful with small touches like contrasting fabrics and backlit onyx (as was the bar top at Harry’s).  Fresh flowers and tea light candles make for a pleasant yet unpretentious welcome.  Our waiter and his team could not have been nicer or more knowledgeable in their recommendations.  Not to mention my food allergies were a non-issue after I explained them.  The bread presentation was soon made, I of course could not indulge, but my partner raved at how fresh and delicious his selection was.

Now I have to admit I was concerned at what might come out of the kitchen seeing as we were the only two in the dining room (though room service did appear to be coming from the kitchen as well).  Well, my concerns were soon tossed to the wind as our meal progressed.  For starters we both had the baby spinach salad with roasted red beets, shaved red onions, and goat cheese in a red wine vinaigrette.  I have to say that the salad was so perfectly dressed that it was a subtle undertone to the earthiness of the spinach and beets.  I mean to actually achieve this balance really shows that the kitchen knows that they are doing.  The saltiness of the goat cheese made for the perfect accompaniment adding another dimension to this simple yet carefully thought-out salad.

For my entrée I had the New York Strip steak but asked for it without any sauce and with haricots verts instead of asparagus and mashed potatoes.  My request was not a problem in the least and my steak was beautifully grilled to a perfect medium as requested – perfectly pink throughout and extremely tender.  My partner had the grilled rack of lamb with summer squash and griddled potatoes with a rosemary jus.  He raved about the dish and is a true lamb aficionado so not the easiest in the world to please.  Not only as the lamb cooked to perfection, there were four chops that comprised the rack which was a very generous portion.

Dessert, while good, was nothing exceptional but quite honestly we could have forgone dessert and just had coffee.  I had a simple chocolate ice cream that was nicely presented but seemed to have been pre-scooped in the freezer before service started.  My partner had the flourless chocolate cake, which we could not confirm whether it was gluten-free, and he said it tasted a bit old.  Again, I am thinking that it was a slow night and the desserts were pre-portioned and sitting for a while.

So all in all the experience was very good and the food well above average.  The service is really where this restaurant shines and the layout and design make for a truly transporting experience.  I will most definitely be back again and can only hope that word of Leona’s begins to spread because it would be shame to see it change into anything other than what it is.
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