Monthly Archives: June 2012

Jun27
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 Do you have a word or a phrase you often share with a friend or a loved one that only you two can understand?

It’s like a code that when you say it, the other person knows exactly what you’re talking about.

It would not work with somebody who only has a tangential connection to you, you have to maintain a special bond to know that just two words can hold a conversation-worth of meaning and care.

For my best friend and I those two words would be “white porch”. And we share just the exact connection I described along with frequent telepathy, finishing each other’s sentences (or thoughts) and caring deeply for each other. We share a bond based on a spiritual background and placing the utmost value on personal integrity and maturity that has helped us remain completely argument-free, non-judgemental and understanding  since we met 19 year ago despite a vast difference in personalities and some life circumstances.

And isn’t it what a true friendship should be about?! Mutual respect, care and “having each other’s back” no matter what life throws at you.

And we’ve both had our share of rocks thrown at us, some the same and some very much different. I know no matter what I do or decide to explore in my life, she’ll be a “mountain” behind my back and a “ground” under my feet. And I hope she knows I’d do the same for her! This is the same unconditional love notion I try to instill in my son always telling him “I can never stop loving you, I may just hate the bad things you’ve done, and I will always support you in your endeavours even though I may not like the direction”.

Isn’t the unconditional love is all about it? None of the “if” and “because” and just “do”?!

Through thick and thin, two busy lives, and joys of children being born, and all the losses, and all the triumphs, through all the past (and future) heartbreaks, and all the laughs (and cups of tea) … We are still here!

And when life gets hard (and it does almost every day), we dream of peace, and quiet time, and tranquility, that all happens so rarely in this Earth life. We dream of Heaven and the other side in all its beauty and comfort of feeling that you’re Home, and all the struggles have finally ended, and there is nothing to do but rest and chat sitting on a White Porch of our real home.

No, we’re not morbid, and we’re definitely not suicidal (4 kids are at stake), but this is our anchor, and the literal “light at the end of the tunnel” to know that a white porch is waiting for us when we’ve finally completed this Earth round. To fully be in this life and accomplish everything that’s thrown at, swims by, rolls under and is falling on our heads, we need to think that a reward is waiting when we’re no longer here.

And as we sit on the white porch, sipping our tea and reminiscent about the days just finished, the memories will be there but the emotional connections are broken. We’ll wave to our children getting on with their lives, facing their own struggles and revel in their milestones that we helped to achieve. We’ll see the men we loved passing by, and all the heartaches would finally be released and forgotten. We’ll see the ones we’ve somehow wronged, and the old regrets will be dissolved and unnecessary. And the parents walk by welcoming us Home, and we will understand how it was to be in their spot.

One day this life will finally make sense.

Happy Birthday, Girl, and “meet me on the white porch”!

What’s Cooking This Week

Is it a surprise that dessert comes to mind when a birthday party is coming up?! Especially if chocolate is involved. And coffee. What more can two girls wish for?! Pink icing of course! Oh, and a surprise!

“Surprise Birthday” Cupcakes

For 12 cupcakes:

1 1/2 cup flour (or gluten free flour mix plus 3/4 tspoon of xanthan gum, I recommend Authentic Foods or Cup4Cup by Williams-Sonoma)

1 cup of sugar

1/3 cup of baking cocoa

1/2 cup cold brewed coffee

1/2 cup canola or melted coconut oil

2 eggs

3 tspoon apple cider vinegar

3 tspoons vanilla extract

1 tspoon baking soda

1/3 tspoon sea salt

12 small fresh strawberries, whole but stems cut off

Icing

1 cup of firm butter (or Spectrum Organic shortening for dairy free)

1 1/2 cup powdered sugar

1/2 tspoon vanilla extract

1-3 Tbspoons of pureed fresh strawberries or seedless jam

sliced fresh strawberries for garnish

rainbow sprinkles

food coloring (optional)

Pre-heat the oven to 350 degrees. In a large bowl beat together sugar and the eggs, then add all the remaining liquid ingredients, beat until all is well incorporated. Combine the flour (or the gluten free flour mix and xanthan gum) with the rest of the dry ingredients. Gradually beat the coffee mixture into the dry mix until all is blended.

Line the muffins pan with cupcake liners and fill 3/4 of each with batter. Bake for about 20 minutes, remove from pan and cool off completely.

While the cupcakes are cooling off, make the frosting, puree several strawberries in a food processor (or use jam), cut the stems off 12 small strawberries and prepare the sliced strawberries for garnish drizzling them lightly with powdered sugar.

For the icing, beat together butter (or Spectrum Organic shortening for the dairy free version), sugar and vanilla untill fluffy. Start adding 1-3 Tbspoons pureed strawberries or jam (if using fresh strawberries, add more/less depending how much liquid they have). I ended up adding about 2 Tbspoons of seedless jam and food coloring as I wanted a brighter pink color than what jam produced. For pink/magenta color, most food coloring instructions ask you to combine red and blue, so follow what the directions say and add drops gradually while mixing as to see how bright you want the icing to be.

When the cupcakes are completely cooled off, using a cupcake corer (or a knife if you don’t have it), make a hole inside each cupcake. Insert the corer as directed in the middle of the cupcake and twist to make a hole.

Remove the corer from the cupcake, you may leave the cake piece and cover with it later if you want.

Spoon some of the icing inside the hole and insert a small strawberry inside.

Spread some icing on top of each cupcake, garnish with rainbow sprinkles and sliced strawberries.

Voila! You got mocha strawberry cupcakes with a “surprise”. This is what it looks like if you cut the cupcake.

Now they are all ready to be transported to a birthday party. I don’t know what we’d want to have on our white porch, but these look pretty heavenly.

Happy Happy Joy Joy!

Happy birthday girl! Enjoy!

Jun25
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“Did you ever fly a kite in bed?

Did you ever walk with ten cats on your head?”

      Dr. Seuss, One Fish, Two Fish, Red Fish, Blue Fish

 

Do some things sound ridiculous no matter how you look at them and try to process on a logical level?! Unless, of course, they come straight from the children’s book.

And what if certain people get lost in Seussville and start claiming that what they see is in fact real and not just plausible but surely feasible and quite productive?!

Do you then call upon Dr. Seuss himself and ask to provide medical interventions as his loyal subjects definitely need some anti-pSeuss-cotics and a GPS to find way home?! Or do you yourself take the “high road” and leave them swimming with all the Red and Blue Fishes in a murky mud of their own delusional creation?! Otherwise, you’d be accused, like Horton the Elephant, of seeing and hearing things. And knowing well that most, if not all, of the Whos in Whoville will not have a voice loud enough to make themselves noticeable. Then poor Horton risks to spend a whole life being tortured by the Wickersham brothers.

 

And if in fact you learn to fly the kite in bed (aiming it straight at the Wickersham brothers). And if you manage, on certain occasions, to keep all ten cats on your head without them constantly running away. The task at hand then also becomes keeping your head high (no matter how many cats are sitting on it). And knowing that when Yertles the Turles try to reach over the moon standing on other little turtles, their construction, which is flimsy to begin with, will tumble down from one tiny burp. And while the little turtles will dust themself off and continue on their path, the Yertles will roll all the way down the hill and into the mud and will see their own dirty faces reflected in the water.

 

” So be sure when you step,

Step with care and great tact.

And remember that life’s Great Balancing Act.

And will you succeed? Yes! You will, indeed!

(98 and 3/4 percent guaranteed)

Kid, you’ll move mountains!”

    Dr. Seuss, Oh, The Places You’ll Go!

 

 What’s Cooking This Week

“Something fishy” does not necessarily mean bad things. Some white, red and blue little fishes are quite tasty and packed with healthy fats and nutrients. And when the days are hot, you look for no-cook protein options that are quick yet satisfying. I love all fishes, no matter what color, but once in a while I like to substitute a traditional white fish (aka tuna) for some color and a bit of healthy fat and use red or pink salmon in a salad.

Sesame Salmon Salad

15 oz or 2 cans of pink/red salmon (bones removed)

1/2 of large Granny Smith apple

2-3 Tbspoons of chopped fresh chives

2 tspoons of sesame seeds

1/2 tspoon of dried celery seeds

1 Tbspoon of fresh lemon juice

2 Tbspoon of sesame oil

salt, pepper to taste

Empty the salmon cans into a bowl, break the fish with a fork removing big bones if you see any.

Peel and core the apple, rub the half you’ll be using with fresh lemon or sprinkle with lemon juice (to prevent it from turning brown). Grate it with a large grater.

Combine salmon, apple, chopped chives and celery seeds, add lemon juice and season with salt and pepper.

Add sesame seeds and sesame oil, mix it all well. Chill before serving.

It makes a great snack or a healthy lunch alongside some salad.

Enjoy!

One Fish, Two Fish…

Jun22
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Do you ever get stuck at Procrastination Station?

Waiting for the train that just never comes?

I seem to get stuck there on a regular basis.

I’m the “pro” in “Procrastination”!

But not very proud of it, though fully admitting all my faults. My “play” tends to come before “work” on many occasions. And, yes, I’m “working on it”.

As far as the actual job/work is concerned, it is something you just have to do, your professional ethic and responsibilities are on a line here. Plus my job is from a “caring” field, sometimes I just can’t not to care (I wish I’d implement the not-caring rule in my personal life though, but once you get stuck on a certain character trait, it’s hard to get out of it).

So I guess I get stuck at two stations, Procrastination and Caring Too Much.

Both are a “work in progress” trying to re-route traffic in more constructive manner.

Sometimes you get overwhelmed by all the things that are on a list to do and need to kind of step back, review and re-group so you can actually tackle at least some of them.

But often you just feel lazy and un-motivated and would rather lay on a couch surrounded by your toys.

Somebody find me a motivation to fold and put the laundry away the minute it needs to be done and not hours later or the day after. Maybe if I didn’t have closets stuffed with other clothes, I’d actually start missing the ones in the laundry basket. So I guess there has to be a substantial impending “punishment” in order to motivate you to do the work. The negative reinforcement wins in this case.

And by-the-way, I’m supposed to be taking boxes down to recycling bins, as I’m typing this. It’s a good thing this blog is all “play” in my opinion :)

 

What’s Cooking This Week

Cooking is rarely just a chore, unless I don’t feel well or have to quickly throw together any ingredients to eat and run somewhere, or I’m just in a complete and utter snooze and laziness fest. Cooking is something I enjoy, it relaxes and puts me in a half-meditative state as a process of creation :) Surely not all dishes that I make are complicated or even come out right. Baking, for example, is one of my challenges, I’ve never been an accomplished baker, and with added gluten intolerance, it’s just even more complex. Gluten free baking is all about the right mix of flours and starches plus the exact proportions to the “t”. Yet in a way, I’m now forced into tackling the challenge, and it’s been fun experimenting (and flopping miserably sometimes :) )

And some dishes are just great tasting and soul-warming, no matter gluten free or not, as they remind you of your childhood and quickly gather everyone by the table with their wonderful aroma and stories you can tell while sharing the food.

Scallion Zucchini Latkes

1 medium zucchini

4-5 small potatoes

1 egg

3-5 Tbspoons of flour or Bisquick (I used gluten free version)

2 Tbspoons of mayo

2-3 scallions spears

1 tspoon of garlic powder

1 tspoon of dried chopped chives

seasoning salt or salt and pepper to taste

olive oil or spray for frying

Grate zucchini and potatoes with a large grater.

Beat the egg and add it to the mixture. Chop the scallions, add it in and also mix in chives, garlic powder, salt/pepper and mayo (you may substitute it with sour cream, but then add more spices).

Start adding flour or Bisquick little by little and mixing in well, you will generally need about 3-5 Tbspoons depending how much liquid the mixture has.

Heat up some olive oil in a frying pan and drop spoonfuls of mixture to cook. Fry on both sides till golden brown.

 Serve while still hot. Latkes are very versatile and could be a great breakfast or a side dish for either lunch or dinner. I like them with honey mustard sauce or ketchup.

Here they serve as a nice side dish along grilled chicken patties.

Enjoy!

Jun18
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New York has been on a great weather stretch (except occasional much-needed rain), not too hot, nice cool breeze, right at the summer’s door when the days turn into hot and hazy mess. We’ve all been enjoying just being outdoors, soaking in the sun and saying goodbye to the last spring days.

This weekend was all about lazy afternoons, chats with friends and inevitable walks down the “memory lanes”, and that’s exactly why I cherish these kind of weekends. Some good food and a nice conversation are the best fertilizers that feed my soul. Yes, this is Food and Thought Peddler’s paradise in all its glory :)

An old childhood friend came over (I’m just so lucky to have her in my life and live nearby!), we’ve known each other for 35 years, since grade school, it’s scary to even say that! And even though we didn’t see each other much throughout the school year as kids, every summer we met at the same suburban resort and spent a whole month by the river, running through  meadows, roaming the woods and just building a friendship and creating childhood memories strong enough to still have a taste of those summer berries and a smell of water lilies in our hair.

The first childhood loves, the first disappointments and doubts were experienced and re-lived there, during those lazy summer days and fun-filled nights under the stars and among your circle of friends. Those are the best memories you can have from your childhood!

So down we went a very long “memory lane”, “bookmarking” the events that we want to re-visit over and over again and also hoping that our children will have their own experiences to remember and knowing that, as parents, we helped them create those lasting memories. And making a wish to remember this very day too, many years into the future, a late spring afternoon spent over wine, food and a chat with your good friend!

And on to create even more sweet memories!

What’s Cooking This Week

From some childhood memories and on to some made just last month, I was inspired to make a healthy zucchini salad I tried during my trip to Boston. It was light, refreshing and not time-consuming. Not a complicated recipe to begin with, it was more about the combination of the veggies flavor and a dressing. Here is my variation of this great summer dish.

Citrusy Zucchini – Carrot Salad

1 medium carrot

1 medium zucchini

1 Tbspoon olive oil

5 Tbspoons of orange juice

1 tspoon  fresh orange zest

1 tspoon fresh lemon juice

1/2 tspoon fresh lemon zest

1 tspoon chopped dried mint leaves

1/8 cup of toasted almonds, chopped or slivered

salt, pepper to taste

Grate both carrot and zucchini length-wise using a Julienne peeler creating thin strips.

                                           Mix together all the ingredients for the dressing.

Add chopped mint, salt, pepper (you may adjust any amount of dressing ingredients according to your taste).

Pour dressing over the veggies and let it all stand for a couple of minutes so all the flavors merge. Garnish with toasted almonds. This salad goes with just about anything. Here we are enjoying it with pepper-stuffed grilled chicken patties.

Thus was a glorious Saturday spent sitting on my balcony chatting, eating and drinking.  For dessert, we had almond mocha and more of the quick chocolate scones from this post Hunting For A Moderation.  But not before we killed that bottle of wine :)

Enjoy it too!

Jun15
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Remember the “Kodak moment” commercials? The ones where they show you some pricy items, like jewelry or cars, you can buy for the loved ones and then create a lasting memory of their gratitude with a Kodak camera? Despite the claims, the moment is not exactly “priceless”, you actually have to face a hefty price tag to satisfy your loved one to the point that is Kodak-worthy.

So how much are you willing to pay for the “priceless” moment?

And is there a price for perfection?!

It all depends what is perfect to you, and how much you actually want it.

I’ve been on a search for a “perfect” gluten free waffle and pancake mix and a gluten free flour mix in general. If you ever tried gluten free baked products, you may notice that some of them leave this tiny (or not) aftertaste of the flours used in the mix, and not all of them look and taste the best, even for a gluten free product.

Many come pretty close to the regular wheat versions though. Udi’s bread and baked goods are the best I’ve encountered that are also soy and dairy free. I absolutely love The Cravings Place waffle and pancake mix, that is a complete mix and nothing except water or milk needs to be added and still have fluffy pancakes, unsweetened (but with a hint of vanilla) too, I use it as my “Bisquick” for all quick recipes.

But still, nothing came to the absolute perfection until this “beauty” arrived at my doorstep.

 

I heard about the amazing Cup4Cup gluten free flour developed by Chef Thomas Keller exclusively for Williams-Sonoma, http://www.williams-sonoma.com/products/cup4cup-gluten-free-flour/?pkey=cbaking-mixes but up until now was a bit sceptical to pay a “nice” price of  $19.95 for a 3-lbs bag of mix. Plus the flour is not dairy free, there is milk powder in it, but maybe this is the “make-it-or-break-it” ingredient for a great mix. So my quest for a perfectly plump and gloriously soft waffle still brought me to the reviews of their Ad Hoc Gluten Free Pancake & Waffle Mix that is based on Cup4Cup flour http://www.williams-sonoma.com/products/ad-hoc-gluten-free-pancake-waffle-mix/?pkey=cbaking-mixes. I figured, if it’s good, I can have it as an occasional weekend splurge to minimize the effects of dairy in the mix. And you shouldn’t be eating waffles every day to begin with, right?!

OK, I was sold, for $18.95 to be exact :)

 

What’s Cooking This Week

It arrived, as pictured, in a pretty box that contained 2 sealed pouches with the mix, each of them claiming to be enough for 4  7-inch round waffles or 8 Belgian waffles. That makes it about $2.37 per waffle, if you’re counting. OK, I can deal with it, as long as they are really good.

Ad Hoc Gluten Free Waffles

1 pouch of mix

1 cup of milk (I used coconut milk)

1 egg, beaten

5 Tbspoons of unsalted butter (I used Earth Balance coconut oil spread), melted

Follow the directions on the box mixing all ingredients and then letting the batter rest for about 5 minutes.

It kind of plumped-up and looked very thick.

Heat up the waffle maker and spoon some batter to coat it evenly, cook according to the waffle maker instructions.

I did not get 4 waffles, as described, I only got 3, maybe next time I’ll add just a tiny bit more milk to see if that will make a difference.

But, OMG, OMG!!!

They tasted exactly how I remember the good wheat waffles should taste, soft yet plump, buttery and absolutely no aftertaste. I’m sure if somebody else tried them, they would not even know they are gluten free.

Here I’m enjoying them with syrup, toasted almonds and fruit.

It was a glorious Saturday morning, full of leisurely breakfast chat and buttery smells. And I was guarding my waffle plate as a hawk, the kid usually shares whatever I make, gluten free or not, he did not get a morsel this time :)

And, by-the-way, I bought the Cup4Cup flour mix too, I’m pretty sure anything I make with it will turn out exactly like the wheat version, but stay tuned, it will probably be another wonderful review, minus the price tag.

Enjoy!

Jun11
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On a wing of having just returned from Boston and thinking about MIT (more like dreaming) for the kid, I thought that watching Good Will Hunting on our next “movie night” would be a great choice.

I love this scene from the movie, psychotherapy at its best :) As a mental health professional though, I have to say, the “Hollywood” version is so much better. In real life, you just get cursed at and stormed out on, but for that very rare break-through moment, you learn to brush your personal feelings aside and let all those other fits pass you by. And yes, there were so many times I wanted to just punch them in the face or throw an “F U” back in their faces, a la the many scenes in this movie, but despite what you’ve been shown, you just can’t do it in real life, not, of course, if you still want to keep your license and practice. Thou shall not punch, curse at, kill, sleep with or screw the patient in any other way.

And just like the movie therapist, I’ve said it so may times (to myself, and the kid on certain occasions, and to patients), ”It is not your fault”, but as the ears hear it, and the mind “gets” it, the emotional core remains untouched and unconvinced, and it may take years (and a hard work), if ever, for the words to slowly sink in and take effect. Yes, it is just so much better in movies, faster too!

OK, back to the actual movie. Apparently I didn’t remember that along with a wonderful story-line and MIT scenes, the movie is heavily laced with F-bombs and sexually explicit references. So, how do you moderate that in a kid’s presence, especially when you’re already in the middle of the movie?! I guess you have three choices: shut the movie off, have “the talk” and discuss things, or simply stay silent and just concentrate on the movie. If the kid were much younger, I’d have to go with the first choice, and chances are, I’d check the movie rating beforehand. But dealing with a high schooler, and having had “the talk” many times before, I know there is little to none that he hasn’t heard already (granted, not always in his mom’s presence), and he knows I don’t pretend to be a prude without being overly revealing. “There is a time and a place and circumstances for certain things” has been our family motto that has worked so far, we both don’t pretend we’re naive and clueless, but however we behave with our peers, we do not curse and discuss private things (from my side) in front of each other. So I was left with the only feasible on-the-spot solution – continue watching the movie and provide some distraction during the most sensitive monologues. Remember the scene with a joke about the pilot and the stewardess? Those kind of moments you don’t really strive to share with your 15 year-old. But the joke was pretty funny though :)

So how do you moderate all that? With food of course. I don’t know how it is in your house, but since I have a teenager,  food is a hot currency here, it becomes a bribe, a point of barter and in this case a necessary distraction. Apparently when you chew (and you actually like the food) some brain switch keeps your concentration on that process, just long enough to help you swim through the most “interesting” scenes in the movie.

And that’s what we did, we chewed a lot during those two hours :)

What’s Cooking This Week

Right before the movie started, the kid asked for some cookies and tea to have during the evening feature. And instead of each of us enjoying out own cookie plate, gluten free for me and regular for him, I thought it’d be nice to make a treat we can both share. We agreed that scones would be a great addition to have along with tea. And since I didn’t have a lot of time to spend, I made a few shortcuts by using a pre-mixed gluten free flour blend. They were ready in a NY minute :)

Quick Chocolate Almond Scones

1 box pre-mixed sweetened gluten free flour blend (I used Gluten Free Pantry)

6 oz container of chocolate or plain yogurt or buttermilk (I used So Delicious Dairy Free)

1 egg

1 cup of almond milk (or regular one), plus more for brushing

6 Tbspoons of cold butter (I used Earth Balance Coconut Spread)

2 Tbspoons of cocoa (3 if using plain yogurt or buttermilk)

1/4 cup of chopped or slivered almonds

Pre-heat the oven to 375 degrees. Cut small pieces of butter spread into the pre-mixed flour and with the fork break in and mix it all well. The blend will look kind of coarse and grainy.

Mix in the egg, yogurt, cocoa and almonds, the batter will be thick.

Flour a surface, first make a ball and then roll out the dough about 3/4 – 1 inch thick, cut it into 8 pieces. Brush the tops with almond milk (or buttermilk) and sprinkle with sugar.

Line a baking sheet with parchment paper and place the scones about 1 inch apart.

Bake for 15 minutes. Have the scones while they are warm with berries, jam or just plain. Here we are enjoying them with lemon-ginger tea.

Enjoy them too!

Jun8
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   Apparently Boston is an unofficial gluten free “capital”.

  It may not seem so to other people, but I’d definitely  nominate it, if such category ever existed.

Last week the kid and I traveled to Boston for 5 days. I came prepared, as the usual case when traveling, with a bag full of gluten free breads and other goodies, but I was also pleasantly surprised that so many restaurants (or at least the ones I encountered) cater to the gluten free community. Kudos to them!

Following are my notes on the gluten free choices along with the actual restaurant reviews. The grades are for the overall experience: gluten free offerings, food and service.

When booking a hotel, the first thing I always look at are the restaurant choices, both on-site and nearby (maybe self-indulgent but surely necessary). We stood at the new hotel in South Boston, right by the Seaport, Renaissance Boston Waterfront Hotel by Marriott. http://www.marriott.com/hotels/travel/boswf-renaissance-boston-waterfront-hotel/

The hotel is new, only about 4 year old, build in a sleek modern architecture overlooking Boston’s Seaport, it’s clean, comfortable and accommodating, everything you’d want in a hotel. The area itself though is kind of under-developed, like may spots in South Boston, so there’s not much to do in the evening except dining and a stroll along the bay. It’s just two blocks from Boston’s Silver Line subway station.

Oh, let me digress here for a minute about this Silver Line. I had so much fun with it :) So, apparently Boston’s Silver Line is not really “subway” even though it’s part of the system. It’s actually a bus that partially runs underground and connects you with the other, “real” subway lines. So this is the “subway train” that’s near the hotel, and it takes you to the real trains. Every time I got on it, I just couldn’t stop smiling as I was thinking of the Choo-Choo Train from “The Little Engine That Could”. “I think I can, I think I can” – said The Little Engine… You sure can, baby! :)   However, as a mental health professional, I have to warn you all, this bus appears to be suffering from Identity Confusion Disorder, part of Dissociative Disorders. And, as with all Personality Disorders spectrum, you can try mitigating some symptoms with antipsychotics and mood stabilizers, but there’s no cure. So, board at your own risk! :)

OK, back to the actual reviews. The hotel had two restaurants, besides the usual room service, 606 Congress is a formal sit-down place where you can get full breakfast, lunch and dinner. Capiz Bar is a lounge where drinks and lighter fare, such as salads and sandwiches are available. Both Capiz Bar and 606 Congress were accommodating to my needs. The hotel has a print-out from their regular menus indicating the items that are either naturally gluten free or can be made without gluten. I had a great green salad with grilled chicken and creamy balsamic dressing as well as fries at the Bar. They also have this amazing onion dip with homemade potato chips that is only $0.99! You can’t beat that as an appetizer. Unfortunately, the kid and I inhaled both the dip and the salad with fries before I could take any pictures. :) But trust me, it was delicious looking!

I had two meals at 606 Congress, breakfast and dinner. During breakfast time, once I let the waiter know that I’m gluten intolerant, the chef came out to personally greet and assure me that my meal will be safe from gluten and cross-contamination. He told me that his own daughter has Celiac, and he’d make sure that the area where my dish will be made is “cleaned-up”, and clean pots and utensils are used. I definitely felt that I was safe with a chef who has a personal experience cooking gluten free. Now, meeting the chef wasn’t unusual, most of the hotels I’ve been to in the past few years (though all higher-end) catered to my needs, some, like Ritz Carlton, even have a personal dietary navigator.  So, I got a great breakfast dish of home fried potatoes and chicken-apple sausage at 606 Congress. It was just what I needed, a nice warm breakfast that tasted exactly like you’d make it at home.

Dinner at 606 Congress was a more formal affair, we both had Angus grass fed sirloin with carrots and turnips in bordelaise syrup. The steak was very good, tender and cooked to my specifications, the veggies were a nice addition too.

 My only complain was that for the price ($32), I’d want to get a slightly bigger steak that would also include at least one side, otherwise add another $8 for each side, but that’s what you usually get at this type of restaurants, they were not very busy each night, so I guess they need to get their money somehow. We ordered two sides, mashed potatoes, that were absolutely divine, full of butter and cream (therefore, I only had a couple spoonfuls as I don’t eat dairy on a regular basis), and sautéed spinach that was good but not excellent as it was covered in tiny pieces of cooked, and not really sautéed, garlic. I have a thing about garlic, it has to be perfect, otherwise, it just ruins everything. I prefer garlic either pressed and “cooked-in” into whatever sauce you’re making or thinly sliced and sautéed till golden brown so you get the garlic taste but also have a possibility remove the actual garlic pieces from the food and not eat them. When the dish is literally covered in tiny garlic pieces that taste like they were boiled rather than sautéed, I think it ruins the whole experience.

So, my grade for hotel’s food, both Capiz and 606 Congress, is A – , the food was good (minus the garlic), service was attentive (plus for the chef ‘s personal appearance), and it was surely helpful to have a gluten free menu print-out.

The next day we had dinner at Salvatore’s, which is the Italian place nearby the hotel (they also have other locations in Boston). http://salvatoresrestaurants.com/ Upon examining the restaurant’s website, which is what I usually do before going out, I discovered that they offer gluten free pasta. Yay, said the excited Peddler! Well, not so fast, as it turned out. We were greeted by sleepy looking and kind of grumpy waiter (and it was way before the usual dinner time rush, so they weren’t busy at all, but maybe that was the reason, we disturbed his rest). I asked about gluten free menu, and, again, less then enthusiastically, he offered some information about the pasta dishes (some of which I asked him to double-check that absolutely killed his mood as it required extra energy expenditure on his part).

After some discussions with the grumpy waiter which foods they can actually prepare gluten free, the kid and I shared these pan seared scallops in a creamy limoncello sauce, they were good, but really nothing outstanding.

Then the main course came, and I ordered sweet sausage with olives and artichokes in a garlic wine sauce over their gluten free pasta. Sounds simple yet quite delicious, something that I’d enjoy making at home. Well, remember my previous rant about garlic? Yep, I got it yet again, maybe that’s what they do in Boston. Pasta was not just covered in tiny, cooked, not sautéed, garlic and was swimming in a pool of white sauce, it looked more like pasta soup than pasta with sauce. The sausage also tasted kind of boiled (I guess because of all the liquid it cooked in) rather than sautéed, which is what I prefer in my pasta. The only good thing about this dish was that pasta was cooked to a perfect al dente (and it was gluten free), but I kept thinking I’d make it so much better at home.

 The kid had lobster ravioli in some creamy sauce and said it tasted pretty good. But what kind of a food critic a hungry 15 year old can really be?! Plus if the place can’t make a simple pasta dish taste at least passable, what are we even talking about?!

So, my grade for Salvatore’s is big C – (I threw a little extra because scallops were good). Maybe their other locations are much better, but at least you have some gluten free options.

We spent the next day in Salem, and, surprisingly, even there I was able to eat gluten free. Right by the trolley depot, there is a place called Rockarfellas, http://www.rockafellasofsalem.com/ , a casual place of all-American staples. Their menu indicated which items can be made gluten free. OK, I was impressed! If some place in Salem can have that available, why can’t ALL restaurants in NYC at least do the same, simply indicate which items are safe from gluten?! Maybe because some NY’s “finest establishments” are too damn self-absorbed and “sophisticated” to make any kind of substitutions or accommodations. Though I do have to admit it that most of the time I am actually accommodated, but it’s just nice to see it “on paper” so to say that gluten sensitivity is acknowledged. Saves time and aggravation too if you ask me.

I wasn’t in a mood for any of their gluten free options that Rockafellas offered and asked if a pulled pork sandwich could be made on my own roll and is generally safe, which it was. Here I’m enjoying my pulled pork on Ener-G’s English muffin (that I often use as a roll) with a nice side salad. That was a great lunch, and the food was pretty good too.

So my grade for Rockafellas is a solid B (the service was very slow even though it was passed the usual lunch time rush).

That very same day we had a late dinner at Rosa Mexicano www.rosamexicano.com that was right on the Seaport strip. I’ve been to two out of three Rosa’s in NYC and one in D.C., they are all consistently great, if you like spicy food, and to me even some mild heat is spicy. Next to it was also Morton’s Steakhouse www.mortons.com , and I was really tempted. I had some awesome steaks at their D.C. and West Palm Beach locations, but I figured it’s probably best to visit such place in adult company where a great meal could be shared over a few (or many :) ) drinks and a leisurely conversation. So the kid and I had our dinner at Rosa Mexicano, as planned.

As always, I checked the website to yet again find out that they offer gluten free choices. Yay said excited Peddler! Let’s have some Mexican! We were greeted by an overly enthusiastic waiter with “baby cheeks”, and while we browsed the menu, I asked for one of these.

And was promptly ”carded”! I do not remember how long ago that happened last time, and considering that when I came to the US, I was already of legal age, not very many times. Babycheeks, I’m flattered, but I don’t have a tip as big as your compliment! And, seriously, I was there with my 15 year old, did you think I was his girlfriend?!

When in Rosa Mexicano, you just HAVE to try their guacamole, done right in front of you, with your choice of heat “levels” and a side of homemade corn chips, you think you’re in heaven (OK one of those pictured just above helped to feel at ease also :) )

I had one of their specials, fish of the day, which was black sea bass that evening, with a warm potato-chorizo salad, beet chimichurri and pumpkin seed pipian. The dish was great, just on a verge of what I’d consider too spicy for my liking, but I managed. My only complain was that the fish itself was a bit limp and needed just a tad more sear in a pan, otherwise, the meal was very delicious.

My grade for Rosa Mexicano in Boston is A – (for the fish, but with extra hand clapping for the “carded” drink). Oh, and the waiter did get a nice tip, not as big as he’d probably hoped for, but he got his 20%.

The last day was spent roaming around Boston when we stumbled upon Pizzeria Uno http://www.unos.com/indexi.php . Famous for their deep dish pizza, they are also one of the first chain restaurants  that started offering gluten free pizza crusts. But since I don’t eat dairy, that wasn’t an option. I’m a bit puzzled though why they can offer gluten free crust but not other breads. Bad marketing people! You throw together the same ingredients as for the crust and make some wonderful focaccia bread, great for sandwiches or even burgers.

And, of course I didn’t want to eat their burger plain, as indicated on the menu, here it is on a burger roll by Canyon Bakehouse that I was so clever to bring along (as always :) ) with a side of roasted vegetables that were actually surprisingly great and tasted like homemade.

My grade for Pizzeria Uno is a nice B (points taken off for bad marketing strategy of having gluten free pizza but not bread for sandwiches).

And now we came to the last, and the best, meal in Boston, and that could only be described as a complete and utter perfection! Right on the corner of the hotel’s block was a restaurant called The Legal Test Kitchen http://www.ltkbarandkitchen.com/site/ . They were busy, despite it being a Tuesday night, which was a good sign. As soon as I was seated and announced my gluten intolerance to the waiter, I was greeted with these “heavenly creatures” – homemade gluten free dinner rolls. Oh my, I was definitely in heaven, they were awesome! And how great it was to know that the chef took his time to make them so their gluten free customers could feel welcomed too!

My dinner was great too, a tasty dish of pan seared lemon chicken with toasted almonds and zucchini-tomato salad served in a creamy lemon sauce with carmalized lemon peel. I so want to re-create it at home!

My overall grade is A with a great +. Loved an extra touch of attention in a way of dinner rolls, and the food was very good, gluten free or not. Oh, and I got an extra portion of those rolls for my next day breakfast :)

Thus concludes my review of the gluten free options I encountered in Boston. Whether the Universe conspired in a very special way, or I was just very lucky, but every dining establishment I visited had some gluten free choices available, making the trip so much more enjoyable.

Go Boston!!!

Jun3
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   I don’t know how it is for you, but after a few days of traveling and sampling even the best food in the finest restaurants, I start missing a good home cooked meal, something simple and comforting.

 

I’ve dined in many world-famous restaurants (I still stand by my vote for the best overall experience, food and service, at Daniel in NYC, and they’ve been consistent as I went there quite a few times).

  Yet I believe that the world’s best restaurant is my own kitchen :) , in all its mistakes-prone glory and simplicity.

I don’t know what it is, whether I miss home that much while traveling, or maybe I’m just too worried about some ingredients that might make me sick, and how strictly the restaurant adhered to my dietary specifications, but after about 2-3 days, I start dreaming of some simple homemade foods I usually enjoy when home. I know, I know, isn’t traveling the time when you venture out and try different things?? And I totally do, within my diet guidelines. But I best enjoy a nice meal out while home, not traveling, when you can later retrieve into a comfort zone of your own cooking and you know exactly how the food was prepared. Call me a control freak (and I totally am), but, hey, you have to agree I have my reasons to be at least a bit on edge while eating out, a chance of getting a reaction is much higher than at home. Plus, there’s always something, like extra butter, oil, cream, or whatever else, added in your dish, that you don’t normally do in your home cooking, and that surely enhances the flavor but expands your waistline too. I try to eat healthy, but it’s definitely hard to do with all the temptations around you when eating out 3 times a day.

Imagine my complete torture when one of the bloggers I follow, The Ranting Chef, www.rantingchef.com, was posting Thanksgiving Week recipes right in the middle of my trip. I’m talking a whole week of Thanksgiving foods posts, the turkey, the gravy, mashed potatoes, the works… Pat, you just about killed me! :) But in a good way! You inspired me to take part in it once I was home.

Now, making turkey and gravy in a middle of the BBQ season is surely non-traditional, but who says traditions and rules are not meant to be broken?! I, for one, pay little attention to seasons and holidays if I really want to have some particular food. I did make a Cinnamon Bun Cake for Passover :)   Family Ties And The Power Of “I Don’t Think So”.  Trust me, it was so much better than matza that I couldn’t have anyway :)

 What’s Cooking This Week

So, once I was home, I continued a Thanksgiving Week in my own way, with sweet potato biscuits. They are made gluten and dairy free and absolutely delicious. Even if you don’t have to stay off gluten, try them for a mix of healthy grain flours. You may also substitute coconut milk and organic shortening for regular milk and butter/shortening. And what’s the best way to enjoy these biscuits?? With The Ranting Chef’s world-famous gravy  of course :)   Thanksgiving Week: The Best Gravy You’ll Ever Taste.

Sweet Potato Biscuits 

1 cup millet flour

1 cup potato starch

1/2 cup sweet rice flour

2 tspoons baking powder

1 1/2 tspoons xanthan gum

3/4 tspoon sea salt

1 tspoon cinnamon

1 cup Spectrum organic shortening (or butter)

1/2 cup of plain coconut milk (or almond or regular milk)

1/4 cup pureed sweet potato

2 Tbspoons honey

2 tspoons vanilla extract

2 egg whites

1 egg yolk

Cook and puree sweet potato or use the canned one (I cooked my own, it only took about 10 minutes).

Preheat oven to 425 degrees. Beat the egg whites until they form soft peaks, set them aside.

Combine the flours and all the other dry ingredients.

Beat together the shortening (butter) and the rest of the wet ingredients, then combine with the dry ingredients and beat until all is well combined. Fold in egg whites until the batter is smooth. Lightly flour a surface and form the dough.

Cut the biscuits and put them on an ungreased cookie sheet.

Bake for about 10-12 minutes (depending how thick you cut the biscuits). Makes 10-14 biscuits.

They are just a tad sweet and pretty versatile, could go well for either breakfast or lunch/dinner. With a nicely baked crust and a soft chewy center, you can’t go wrong with every meal.

It was good with buttery oil spread and fruit jam.

And here I’m enjoying them for lunch with a homemade tuna salad and a side of clear coleslaw.

Hope you enjoy them too!