Saturday, April 24, 2010

Gluten-Free Watercooler-Morimoto Asian Restaurant

No comments:
Another great restaurant joins the bandwagon and now caters to those who are Gluten-Free.!! Yeah!  This restaurant is a fancy Japanese eatery-move over Nobu!  The ambiance is fantastic and has great seafood and sushi.  Don't worry about bringing your own wheat-free soy sauce, they already have it!  Just tell the hostess when you make a reservation that you are gluten-free.  The wait staff is super gluten-free friendly and will be able to guide you through their menu.

Check it out online!  Morimoto NYC

Morimoto is located in New York City on 10th Avenue between 15th and 16th Street (10011)
(212) 989-9983


xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Friday, April 23, 2010

Gluten-Free Watercooler-Blue Fin Restaurant

No comments:
Hello ladies and gents!  Good news from sunny New York City.  It's a beautiful day outside, and I come bearing great gluten-free news!  As you all should know in case you don't, BRGuest restaurants do a fantastic job with gluten-free friendly foods.  BRGuest restaurants include Dos Caminos, Atlantic Grill, Ruby Foo's and now BlueFin (and more).

Blue Fin has a great ambiance, and luckily for us the chef is super gluten-free friendly!  He can create almost anything on his menu's gluten-free.  He can even switch the sauces and create them to be gluten-free.  Or, if you are a gluten-free eater and a picky eater he can take the gluten-free sauce from one dish and make it with a different dish!!  Fantastic right?  And, drumroll please, wheat-free soy sauce is the icing on the cake!  At this restaurant the entire waitstaff is super gluten-free friendly.  All you have to do is say the word, and they alert the chef immediately, and on top of that can offer you on the spot an array of dishes that can be catered to your gluten-free diet!  I know, you are cavelling!  Just like I was.

Now.  Some might worry that it's a stroke of luck that Bluefin can cater gluten-free with a small dinner party or a party of 2.  But even if you have a large party event there, they will be sure to cater to you!

I was just at Blue Fin last night for a date and I had no worries what-so-ever with their menu.  In fact it's such a huge menu of wonderful seafood and sushi, that I was able to choose from so much.  So for those of you who are still afraid to date and be gluten-free, FEAR NOT!  I also went to a bridal shower there, and with a large party of over 100-they were still able to cater to me and were very up and up with Celiac disease.  Bravo!

Check out there wonderful menu's and enjoy! 

 Dinner Menu

Lunch Menu

Brunch Menu

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Wednesday, April 14, 2010

Gluten-Free Watercooler-Mets Stadium

No comments:
Just heard some wonderful news!  For all you baseball fans, and especially Mets fans, you are in for a treat!!  A gluten-free treat that is!  Word has it, that the Mets Stadium has a gluten-free concession stand and gluten-free beer!  Yeah baby!  So now, when trotting off to a baseball game and rooting for your team, you don't have to feel left out! 


xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Tuesday, April 13, 2010

Arugula Salad with Fig Dressing

No comments:
Salad:

6-7 cups baby arugula, washed and dried
Orange segments from 2 navel oranges
1/4 cup chopped toasted walnuts
Blue Cheese for garnish, crumbled

Fig-Tangerine Dressing

3 Tbsp. prepared fig jam (gluten-free**some brands contain barley or malt, so always check)
4 Tbsp. tangerine juice
1/4 Tsp. lemon juice
pinch of salt

Place the arugula in a serving dish and top with orange sections.  Top with walnuts and blue cheese.

To make the dressing: in a small bowl, whisk together fig jam, tangerine juice and lemon juice until smooth; season with a pinch of salt.  Drizzle a generous amount of dressing over the salad.

Enjoy!!

xoxo Julie


Tomato Salad with Summer Herbs

No comments:
**found in 2002 Gourmet Magazine

3 lbs. assorted ripe red, yellow and orange tomatoes such as beefsteak, plum or heirloom varieties
1 pt. red and/or yellow teardrop, grape or cherry tomatoes
1/2 cup olive oil
1/4 cup minced fresh herbs (basil, parsley, thyme or/and oregano
2 tbsp red wine vinegar
1 clove garlic, minced
1 tbsp dijon mustard
salt and pepper to taste

Wash all tomatoes and remove stems.  Quarter large tomatoes and scrape out seeds with spoon and discard.  If using cherry tomatoes, halve them; leave smaller teardrop or grape tomatoes whole.  Place all tomatoes in large serving bowl.  In small jar with tight-fitting lid, combine olive oil, minced herbs, vinegar, garlic and mustard.  Screw on lid and shake jar vigorously until dressing emulsifies.  Pour over tomatoes and season with salt and pepper.  Serve chilled or at room temperature.

xoxo Julie

enjoy!!

Monday, April 12, 2010

Red Bell Pepper, Spinach, and Goat Cheese Salad

No comments:
**found in June 2002 Bon Appetit

Great if served with Lamb or steak!! yum!

2 Tbsp. Extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp chopped fresh oregano
4 cups packed baby spinach leaves, coarsely chopped (about 4 ounces)
1 1/2 large red bell peppers, diced
1 1/2 cups diced celery (about 3 stalks)
3/4 cup crumbled soft fresh goat cheese
1/3 cup chopped red onion

Whisk oil, lemon juice, and oregano in a large bowl to blend.  Season to taste with salt and pepper.  Add spinach, bell peppers, celery and goat cheese, and red onion to dressing; toss to coat.  Divide salad amongst four plates.

Enjoy!

xoxo Julie

Shrimp and Avocado Salad with Grapefruit Vinaigrette

No comments:
**found in Feb. 2002, Gourmet Magazine

Serves 4.  Active time: 30 minutes.  Start to finish: 30 minutes

Vinaigrette:
1/4 cup fresh grapefruit juice
2 tsp. fresh lime juice
1/4 tsp. finely grated peeled fresh ginger
1 tbsp. vegetable oil

Salad:
1 pink or red grapefruit
1 white grapefruit
1/4 cup hazelnuts, lightly toasted and any loose skins rubbed off
1 tbsp unsalted butter (or vegan butter to make dairy free and vegan)
2 firm ripe avocados
1 tsp. fresh lime juice
1/2 lb large shrimp about 8-10 shelled and deveined
1 tbsp. vegetable oil
2 cups baby spinach (2 oz)
1/4 cup trimmed sprouts (preferably radish)

Instructions in Vinaigrette:
Whisk together ingredients with salt and pepper to taste

Instructions on Salad:
Cut, peel, including all white pith from fruit with a sharp paring knife and cut segments free from membranes.

Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use)

Coarsely chop hazelnuts.  Melt butter in a 12 inch non stick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.

Quarter avocados lengthwise, then pit and peel.  Cut lengthwise into 1/4 inch thick slices.  Drizzle with lime juice and season with salt and pepper.

Pat shrimp dry and season with salt and pepper.  heat oil skillet over moderately high heat until hot but not smoking.  Then saute shrimp, turning them until golden and just cooked through, about 3 minutes.

Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.

Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts.  Spoon remaining vinaigrette over salad and sprinkle with nuts.

enjoy!!

xoxo Julie

Sunday, April 11, 2010

Beet, Cucumber, and Sweet Onion Salad

No comments:
**found in 2002 Bon Appetit

6 servings

6 medium beets trimmed

1 large English hothouse cucumber, unpeeled, cut into 1/4 inch-thick-rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced

4 tsp. honey
4 tsp. apple cider vinegar
1 1/2 tsp dijon mustard (GF)
1/3 cup corn oil

Preheat oven to 400 degrees.  Wrap each beet in foil, enclosing completely.  Place on rack in oven and bake until beets are tender when pierced with fork, about 1 1/2 hours.  Cool in foil, peel beets, then cut each into 6 slices.

Arrange beets, slightly overlapping on half of large platter.  Arrange cucumber slices on other half.  Scatter onion center (can be made 4 hours ahead of time).

Whisk honey, vinegar, and mustard in a small bowl to blend.  Gradually whisk in oil.  Season with salt and pepper.  Drizzle over vegetables.

Serve.

xoxo Julie

Enjoy!!

Grilled Peaches with Fresh Raspberry Sauce

No comments:
This is a super yummy salad, and can be a dessert if you add a dollop of ice cream and some gluten-free shortbread or graham cracker cookies!  Your guests will surely be impressed with this quick making yummy surprise!  (to make dairy free, use DF ice cream, and vegan butter)

**found in Bonappetit

serves 6

2 1/4 cups lightly packed fresh raspberries (about 13 ounces)
3 tbsp. water
3 tbsp. sugar
1 tbsp. fresh lemon juice

3 tbsp unsalted butter (or to make dairy free vegan gluten free butter)
1 1/2 tbsp packed dark brown sugar
6 medium size ripe but firm peaches, halved and pitted

Puree 2 1/2 cups of fresh raspberries along with 3 tbsp. water in a food processor until puree is smooth.  Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.  Stir in 3 tbsps sugar and 1 tbsp fresh lemon juice until blended.  Do ahead: fresh raspberry sauce can be made one day ahead.  Cover and refrigerate.

Prepare bbq on medium heat.  Melt butter with brown sugar in a heavy small skillet over medium heat.  Remove skillet from heat.  Brush peach halves all over with melted butter mixture.  Grill until tender, about 8 minutes, turning occasionally.  Serve with sauce.

enjoy!!

xoxo Julie



Frisee, Watercress and Mint Salad

No comments:
*found in Gourmet Magazine.

This is a great salad to serve as an appetizer.  It's just a different blend of tasty and bitter greens in this green medley.

1 bunch frisee (French curly endive; 8 oz) trimmed
2 bunches watercress, tough stems discarded
1/3 cup fresh mint, torn into small pieces
3 scallions, thinly sliced
3-4 tbsp extra virgin olive oil
1 tbsp. aged red-wine vinegar or lemon juice to taste
1/2 cup pine nuts, toasted or salted

Toss together frisee, watercress, mint and scallions.  Drizzle with just enough oil to coat, tossing.  Add vinegar and salt to taste and toss again.  Sprinke with nuts.

Enjoy!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Chicken Fruit Salad

No comments:
As the good weather hits the streets of NYC, it's time to break out the salad love.  Nothing sounds better to me then a few amazing crisp salads on a hot spring or summer's day, don't you think?  Well.  I certainly do.  We have to get ready for bathing suit season!  And nothing does that faster then great and healthy salads with tons of protein!

Chicken Fruit Salad

*found in Cooking Light magazine

I love this recipe because the medley of fruits compliments the proteins in the salad.

1 (10 ounce) package of italian blend salad greens (about 6 cups)
2 cups grilled chicken breast
1 cup blueberries
1 cup quartered strawberries
1 cup sliced banana
1 cup sliced peeled kiwi fruit (about 3 cups)
2 tbsp. pine nuts toasted
2 tbsp. herbed goat cheese

Raspberry Dressing:

*you can make ahead of time and refrigerate this dressing up to one week ahead.

1/3 cup honey
1//4 cup raspberry red wine vinegar
1/4 cup plain fat free yogurt (try greek yogurt like Fage or regular yogurt like stonyfields)
1 tbsp. dijon mustard
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper

1. Combine all the ingredients together and stir with a whisk.  Yield: 3/4 cup (serving size is 3 tbsp.)


Arrange 1 1/2 cups salad greens on each of the four plates.  Divide the remaining ingredients except the raspberry dressing equally among 4 plates.  Drizzle each serving with 3 tbsps raspberry dressing.

Serves 4



Friday, April 9, 2010

Watermelon and Tomato Salad with Spicy Feta Cheese

No comments:
**found in Food and Wine Magazine

1 large Jalapeno
6 ounces of feta cheese
1/4 cup hot water
5 Tbsp. extra virgin olive oil
Salt and freshly ground pepper
twelve 1/2" thick wedges of seedless watermelon, rind removed
1 pint grape tomatoes, halved
1 tbsp. finely chopped basil

1. Roast the jalapeno directly over a gas flame or under the broiler until charred all over.  Transfer to a bowl, cover with plastic and let stand for 10 minutes.  Peel, stem and seed the jalapeno and transfer to a blender.  Add the feta, hot water and 1/4 cup of the olive oil and process until very smooth.  Scrape into a bowl; season with salt and pepper.

2. Arrange the watermelon and tomatoes on a large platter, scatter the basil on top and drizzle with the remaining 1 Tbsp. of olive oil.  Season with salt and pepper; serve with the feta sauce.

**You can make sauce ahead of time.  Sauce can be stored in the fridge for 2 days.

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Spinach Salad with Strawberry Vinaigrette

No comments:




**Found in Gourmet Magazine


This salad is amazing!  It has sweet sugary strawberries and just enough zing to make your mouth tingle.  (in a good way of course).  Some people just don't know that it's ok to get creative when it comes to salads.  Salads don't have to be basic or boring, and adding that one unusual ingredient can make you blah salad turn into a fantastic amazing salad that friends and family will forever comment about.


Serves 6
Active Time: 30min Start to Finish: 1 1/4 hours (including making your own strawberry vinegar)


2 1/2 Tbsp. strawberry vinegar (recipe to follow)
3 Tbsp. olive oil
5 oz baby spinach (about 8 cups)
1/2 lb strawberries, cut lengthwise into thick slices (1 1/2 cups)
1/2 cup pecan halves (3 1/2 oz), toasted 


Whisk together vinegar, a rounded 1/4 tsp. salt and 1/8 tsp pepper in a small bowl, then add oil in a slow stream, whisking well.  Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.


Strawberry Vinegar:


**makes about 2 cups
start to finish time: 30min


1 lb. strawberries, trimmed (3 cups)
2 tbsp. sugar if berries are not sweet
2 cups white balsamic vinegar


Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy.  Transfer to a bowl and add vinegar.  let stand 1 hour.  Strain vinegar through a fine mesh sieve into a bowl, discarding solids.


**note: vinegar keeps, covered and chilled, 1 week.


xoxo Julie


http://www.goodiegoodiegluten-free.blogspot.com/


*feel free and comment your thoughts!  I would love to hear what my readers think.

Tomato-Onion Salad with Mint and Chives

No comments:


Tomato-Onion Salad with Mint Leaves and Chives


**adapted and converted from Cooking Light magazine



Salad: 3 ripe tomato's cut into 1/4" thick slices (about 2 pounds)
1 Vidalia or other sweet onion, thinly sliced and separated into rings
1/4 tsp. salt
1 Tbsp. thinly sliced fresh Mint
2 Tsp. chopped fresh chives

Vinaigrette:
4 Tsp. olive oil
4 Tsp. Balsamic Vinegar
1 Tsp. Dijon mustard (GF)
1/2 Tsp. minced fresh garlic

1. To prepare salad, alternate tomato and onion slices on a platter.  Sprinkle with salt.  Top with Mint and Chives.

2. To prepare Vinaigrette, combine oil, vinegar, mustard, and garlic in a jar or zip lock bag.  Cover or zip up and shake vigorously.  Drizzle vinaigrette over salad.

Yield: 4 Servings

Friday, April 2, 2010

Katz Gluten-Free

No comments:
I am LOVING Katz Gluten-Free these days!  I was fortunate enough to have the opportunity to taste quite a few products from this amazing company and boy was it a treat!  

I received an email on facebook to speak about Katz Gluten-Free on my blog.  Naturally, I mentioned that in order to review anything on my blog, it would make sense if I tried the products first.  I couldn't find the products at my usual gluten-free stores, so the person I was in contact with was nice enough to send me a few products to sample like cookies, breads and challah bread rolls.  

Three days later I received quite a large shipment.  As I unpacked the breads, I thought "oh god" gluten-free bread.  

Let me explain.  Since going gluten-free four years ago, I gave up gluten-free bread.  I will not lie, I think it's disgusting.  Gluten-free bread, well at least store bought bread I have noticed is always very heavy and hard.  It doesn't have that same consistency I was once so used to.  It's not that squishy bread I once used to love while eating a sandwich.  After many tries in finding the perfect or even "eh" gluten-free bread, I just gave up.  I'd rather not eat it, if it's going to taste horrible.  The only time I would eat gluten-free bread, was if it were homemade and from a restaurant.  

So when I opened the package and found four bundles of bread, I thought to myself, how am I going to review this, when I hate gluten-free bread.  Even when I looked at it, I had horrible flashbacks of yucky looking gluten-free bread.  But, I had to try it.  How could I not.  This lovely man sends me all these products, the least I can do is try it.

And I am soooo glad I did.  No joke!  This bread was FANTASTIC!  I even called my mom, who is also gluten-free and raved!  RAVED!  This is the kind of Bread I have been missing all my life!  The kind of bread you would taste at your local deli with some pastrami or turkey.  It actually tasted like regular whole grain bread!  It was squishy in all the right places, and super, super tasty!  I ate the bread before I made the sandwich!  I was thrilled to know that store bought gluten free GOOD bread truly does exist!  And had this man not sent me these products, I probably would have been reluctant to try.  Shame on me!  

Katz Gluten-Free Chocolate Chip cookies reminded me of the soft Entenmann's cookies my dad used to bring home when I was a kid.  I can't even tell you the last time I have tasted a cookie that tasted like that!  They were super soft.  I think I ate like 5 in one sitting.  They were light and fluffy.  When was the last time you tried a store bought cookie, gluten-free mind you, that was light and fluffy?

I also received 2 types of Rugelech.  One was Cinnamon and the other was Chocolate.  I have nothing but wonderful and nice things to say about these products.  Both the Cinnamon and Chocolate Rugelech were fantastic.  My favorite was the Cinnamon.  They truly tasted like those bought at a bakery.  Memories of my childhood came rushing back as each cookie hit my tongue.  Oh and did I mention that Katz Gluten-Free products are not only gluten-free, but dairy-free, kosher for Passover and nut-free? and low in SUGAR.  I know right? How can a product taste so good, if all the goodies are taken out?  That I cannot answer.  I guess the proof is in the product.  I strongly and highly recommend Katz's products!  I swear!!! You will fall in love with their products. Soooo GOOD!

If you check out their website, you will notice that, their products are very allergy safe.  Their products are manufactured in a gluten-free, dairy-free and nut-free facility.  They are very conscious to make great products minus the top allergens these days.

Check out their Store Locator to find Katz at a store near you.

Enjoy!!

xoxo Julie


**As always I would love to hear your comments.  If you have tried any of Katz goodies, please feel free to express your thoughts below!  My comments tab is a bit hidden below the bottom of my post next to "posted by goodiegoodiegluten-free".  Don't be shy now.  : )