Picture
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.
 
 
Picture
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:
 
 
Picture
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.
 
 
Picture
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.
 
 
Picture
Okay, you all know by know that I have a tremendous sweet tooth and have had a long love affair with chocolate.  Well, my friends at The Gluten Free Cookie Jar Baking Company must have known this as well when two fabulous samples of their decadent brownies arrived at my door. 

I know, you are probably thinking gluten-free brownies are a dime a dozen and even Betty Crocker offers them now.  Well, those other brownies are all well and good, don’t get me wrong but the brownies from Gluten Free Cookie Jar Baking Company were truly something special.  First of all, they are gluten- dairy-  and nut-free.  There are no preservatives or trans fats AND more importantly you can recognize all of the ingredients on the label…nice!

I was lucky enough to try the chocolate chip and mint chocolate chip varieties.  First up the chocolate chip.  The first thing you notice is that the portion sizes are just perfect.  The brownies themselves are super moist but still firm enough to make you feel like you are really indulging in something fabulous and naughty – think rich fudge.  The chocolate brownies were perfectly sweetened and not at all too sweet which is saying something given the fact that each brownie was chock-full of decadent chocolate chips.  I kept these in the refrigerator which made them the perfect cool treat on the hot summer days we have been having.

The mint chocolate chip was very unexpected.  I was never a fan of mint chocolate chip ice cream so was not sure what to expect with these.  Thankfully my friends at Gluten Free Cookie Jar Baking Company are flavor alchemists and managed to make a truly decadent yet at the same time refreshing treat.  The spiciness of the peppermint oil was just perfect.  It was not overpowering in the slightest and made a believer out of me.

The Gluten Free Cookie Jar Baking Company is located in Florida but fear not if you are not local – they ship!  With the exception of their cupcakes, you can head on over to their Web site and order a delicious sampling of their truly amazing baked goods.
 
 
Picture
I was so happy when I received an invitation about two months ago to attend a Schär luncheon and presentation here at Espace here in New York City.  I have long been a tremendous fan of their products and quite honestly when their products appeared at my local grocer, it opened up a new world of taste for me.

The event was really very lovely with a gluten-free cocktail hour that gave attendees time to mix and mingle.  I met some extremely interesting fellow Celiacs as well as a host of medical professionals, journalists, and food industry folks.  The entire afternoon would feature recipes that included items from the Schär product portfolio.  The cocktail hour kicked it off with passed antipasti that included: Mixed Mezze (Tapenade, Caponata, Baba Ghanoush, Feta, and Haloumi cheese); Assorted Bruschette with heirloom tomato, green olive, and cucumber dill; and Mini Artisanal Pizza with goat cheese and pest, roasted artichoke with Manchego, and Margherita with buffalo mozzarella.  It was an absolute dream to have passed hors d'oeuvres and being able to indulge without having to worry about gluten.

After the initial mix and mingle we headed into the main room for lunch.  Again, it was great to finally put real faces to names that had until then only existed online.  I was seated with a fascinating mix of people, from a fabulous health coach to a cookbook author to representatives from the Long Island Celiac association and even GFSoupmom (who works for a fabulous company that makes GF soups I must try).  Each table also had a representative from Schär USA.  The group could not have been nicer and the conversation was so engaging.

I know, you want to know what was for lunch?  Well, Espace and Schär did not disappoint.  The first course was a baby arugula salad with goat cheese crostini in a citrus white balsamic dressing.  It was funny that someone made the comment these are the first thing I normally have to remove referring to the cheese-topped crostini – so true.  For the main course there was a choice of herb crusted fluke with fusilli in a heirloom tomato/basil sauce or Stuffed chicken breast with ricotta and red peppers over penne and mixed baby vegetables.  I had the chicken which was really very good.  It was breaded with Schär bread crumbs (as was the fish) and the stuffing was actually very good.  For dessert there was an amazing Tiramisu and the table was presented with a selection of Schär cookies and chocolate covered strawberries.  The Tiramisu was out of this world.

Now the afternoon was not just about eating – though it definitely was a major part.  There were four very informative presenters throughout the afternoon.  First up was Dr. Alessio Fasano who many of you already know as he’s the Director of the Center for Celiac Research at the University of Maryland.  He gave a truly informative presentation that started with the history of Celiac disease which, I personally found to be amazing.  He then presented some of his research which was equally as interesting.  The sheer numbers of both total Celiacs and the cost associated with properly diagnosing across a range of risk categories was staggering.

Next up was Schär USA’s Director of Nutritional Services Anne Roland Lee who talked about living a balance (and delicious) gluten-free lifestyle.  We all know that as Celiacs we miss out on some of the fortification that others get from gluten-rich foods.  She pointed out that traditional gluten-rich breads are fortified and essentially regulated by the F.D.A. – there are no such standards for gluten-free products.  Schär actually uses alternative gluten-free grains in their products to help provide a more well-balanced option for Celiacs and those with gluten intolerance. Schär is committed to providing Celiacs with great tasting and healthful options which is most appreciated because being Celiacs often presents enough challenges.

Hannes Berger, the president and CEO of Schär USA address the group next and gave insight into the history of the company and some future development plans for the company in the United States.  Donna George, vice president of Schär USA also spoke briefly on where the company was looking to expand.

The final speaker was perhaps the most riveting.  Colin Leslie is an 18 year old with Celiac disease who had what can only be describe as a horrific road to diagnosis that was riddled with misdiagnoses for a host of conditions he never actually had.  His story was not that different from many, who after sometimes years of misdiagnoses, finally meet the one doctor who puts it all together and changes your life.  What makes Colin so remarkable is that he has been a Celiac advocate since he was 13 starting his own walk for the disease to raise money and awareness for Celiac disease.  I highly recommend that you head over to his Web site to learn more about him and his walk.  Truly inspiring.

When we left we were presented with a fantastic swag bag of Schär product and there was one surprise in there – their new par baked Mini Baguettes which I have not seen in the United States.  I cannot wait to pop them in the oven and give them a try.
Picture
The fantastic Tiramisu
 
 
Picture
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.
Picture
 
 
Picture
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.
 
 
Picture
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.
Picture