Gluten? Nada! Chicken Piccata

 

Totally true…

Greetings Glutards! Welcome to my cucina Italia. Today I am going to try to make my Sicilian grandmother proud and make Chicken Piccata. Now if you are not familiar with piccata, it’s a lemony preparation in which the chicken is sautéed in butter and olive oil, and then the juices from the pan are used to make the sauce for the dish. It’s super fun and a great way to impress your friends with your Italian cooking skills.

I adapted this recipe from Giada’s recipe on Food Networks website. One day, I’ll be like Giada. I’ll have a fabulous kitchen, a gay husband, and my head will be as big as a Macy’s parade balloon. Seriously though, nothin’ but love for ya, G!

Here’s what you’ll need:

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• 6 TBSP unsalted butter
• 5 TBSP extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup dry white wine
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh diced tomatoes
• 1 shallot, diced
• All-Purpose gluten free flour, for dredging
• Sea salt and black pepper, to taste

Here’s how ya do:

Season your chicken with your salt and pepper. Make sure to get both sides. Then, dredge (dip) the chicken in the gluten free flour. Make sure it is completely covered & shake off the excess flour.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When it’s ready, it will start to sizzle. When the oil is poppin’, add 2 pieces of the chicken and cook for 3 minutes until browned.

Once your chicken is “tanned” to your liking, flip it over and cook for another 3 minutes. Remove the chicken to a plate. Melt 2 more tablespoons of butter and 2 tablespoons of olive oil in the pan. When it’s melted and back up to temperature, add 2 more pieces of chicken and repeat the process. When all of your chicken is cooked, remove the pan from the burner.

Now, here’s where it gets fun! Into your pan, add your lemon juice, stock, white wine, capers, shallot, and tomatoes. Return the pan to the stove and get that mofo boiling. Be sure to scrape all of the brown bits that are stuck to your pan off and stir them into your sauce. It will give it extra flavor.

Add all of the chicken back into the pan. Simmer down now! Let it all simmer and the flavors infuse for about 5 minutes.

Remove the chicken from the pan and plate it up with your favorite side. I did mine with roasted asparagus. Once the chicken is out of the pan, add the remaining 2 tablespoons of butter and whisk away! When it’s fully incorporated, pour your delightful sauce over your chicken.

And there you have it! Giada herself would be so proud.

Try this. Let me know what you think. What should I make next? Arrivederci a tutti!  That’s Italian for “See ya later, glutards”.

Glutardedly Yours,

 

~Tim

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Chocolate + Nutella = One Beautiful Cake!

 

Tackling baking, one mediocre dessert at a time…

Greetings Glutards! Today, I am going to try something a little ambitious for me.  I’ve said in numerous posts before, I am no good at baking.  Exact measurements and I just don’t get along.  But this week I was craving something sweet and wanted to make a statement.  Enter the Nutella Flourless Cake!

I found out about this recipe from my friend, Casey.  It was created by Paula Jones and is posted on bell’alimento.  Her recipe gives you the option to make the cake in several small ramekins or in a 9 inch spring form pan.  Well, I stole a spring form pan from work, and chose to make mine into a 2 layered cake.  So ambitious for someone so inept at baking…

Here’s what you’ll need:

• 6 TBSP Unsalted butter
• 6 Ounces of Hershey’s milk chocolate chips
• 2 Ounces Nutella
• 6 Eggs, separated
• 3/4 Cup of sugar
• Powdered sugar – for dusting, if desired

Here’s how ya’ do:

Start by preheating your oven to 325 degrees.  Spray your 9 inch spring form pan with your favorite cooking spray.  I also lined the bottom of mine with parchment paper to make the cake easier to remove after baking.  See, I’m learning…

In a large microwave safe mixing bowl add your butter, chocolate chips, and Nutella.  CAREFULLY melt the ingredients together.  Stir them about every 30 seconds.  Be careful.  Molten chocolate is delicious AND dangerous.

Let your chocolate cool slightly.  Then, whisk in your egg yolks one at a time.  Make sure they are playing together nicely with your confectionary comrades already in the bowl. 

In a separate bowl, beat your egg whites until stiff peaks are formed.  Add in your sugar and beat that mofo until it’s glossy and poppin’.  Then add half of the egg white mixture to your chocolate mixture.  Mix to combine.  Carefully fold in the remaining egg whites.

Pour your chocolaty goodness into your greased spring form pan.  Place it on a baking sheet and put the whole thing into the oven for 35-45 minutes.  I left mine in for about 50 minutes.  Just keep an eye on it and look for a firm top (who doesn’t love a firm top?) and for the cake to pull away from the sides.

If you wanna make a layer cake like me, just make 2 of these cakes.  When they are finished cooling, you can trim the uneven tops of the cakes so they will stack nicely on top of each other.  Think food Legos.  Feel free to throw some frosting in-between the layers and all over the outside of the cake. 

I made an espresso icing for the cake, which did not turn out the way I wanted.  It looked like Marc Summers espresso slimed my cake on a special Double Dare episode of Unwrapped.  This cake was my physical challenge.  It looked a mess, but it tasted excellent.  If any of you make your own frosting/icing for your baked goods, PLEASE send me some tips.  Also, I probably shouldn’t have had a whole bottle of sake while baking this cake.  whoops…

And there you have it.  A delicious and decadent chocolate cake that will be the hit with all of your glutarded friends.

Make this.  Let me know what you think.  I <3 feedback.  Enjoy!

Glutardedly Yours,

 

~Tim

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Gluten Free Diets- The Real Pros & Cons

 

Let the battle begin!

Greetings Glutards! So it's been just about two months since I found out I have Celiac Disease and had to give up my favorite carbs cold turkey. I've had a lot of questions from people about what being on a gluten free diet is like. What are the advantages? Do you lose weight?  Should I do a gluten free diet too?  Why is gluten so evil?  Is a gluten free diet healthy?

Well I figured I would answer your questions by weighing the pros and cons of being a glutard. Let’s get started…

The Pros:

• Let’s start with the obvious.  If you have Celiac or a gluten sensitivity, going gluten free will help halt or reverse the damage to your intestinal tract.
• When there’s a bad snow storm coming and everyone is raiding the store for bread, you can just stand back and laugh at the carnage.
• Some people lose weight.  It’s worked great for me.  I’ve lost 2 whole pounds since October…
• Going gluten free makes your smarter! True story.  You learn about fun things like quinoa.  What is quinoa?  Well,   It’s a quality grain and your new best friend.
• You’re stomach doesn’t feel like it’s going to explode every 30 minutes, cutting down on those embarrassing races to the little boys room.
• Generally, you eat healthier.  By going gluten free, you tend to eat less process foods and learn to read labels closely to really understand what’s in your foods.
• And finally, beer farts become a thing of the past…

The Cons:

• Look out for WEIGHT GAIN!  Specialized gluten free products often contain higher levels of fats and sugars.  Gluten free is not a “magical” cure-all diet, honey.
• Italian bistros become your personal hell.  No more romantic dates at the Olive Garden for you.
• NOT ALL CARBS HAVE GLUTEN!  A lot of people suffer from nutritional deficiencies from low carb intake and lack of education about the diet.
• You really crave sandwiches.  Especially when you live a city that is built around an iconic sandwich.  Did you know that Benjamin Franklin used to sign all of his important documents with Cheese Wiz?
• Your diet may be lacking in fiber.  We all need nature’s broom.  Gluten free diets can be lacking this vital component since it eliminates most of the traditional fiber sources.
• You have to resign yourself to the fact that you will never again have good pizza.   I’m still mourning the loss of the Fra Diavolo pizza from La Fourno.
• Avoiding gluten is hard! Staying away from gluten is like trying to avoid all of the stupid f*cking memes that everyone posts on Facebook.  They are everywhere and they are pointless.
• Gluten free is not cheap, girl.  Since gluten free products are marketed as a specialty food, they can be really expensive compared to their gluten counterparts.  I spent $20 at Whole Foods just on bread cubes to make stuffing for Thanksgiving.  Blue Cross should cover that sh*t.  Can I get a prescription for a nice gluten free baguette, please?

Let’s Wrap it Up: Basically, if you need to get gluten free due to Celiac or another gluten sensitivity, consult your doctor and educate yourself on how to do it right.  Also, gluten is not some evil chemical being added to everything your put into your mouth.  It’s natural.  So if you don’t have any medical problems with gluten, don’t let fad diets and late night Google searches scare you into the gluten free void.  Just do your homework and enjoy everything in moderation.

So what do you think guys?  Does this help ya’ll with your questions about this exciting diet?  What questions can I answer for ya next week?  What would you like to see me cook?  What should I try/review?  Where is this relationship going?  Stop… you’re smothering me…

But seriously, leave me comments below or on the That’s Glutarded Facebook page and let me know what you want to see! I love feedback. It’s all about you

Glutardedly Yours,

 

~Tim

For more information about Celiac Disease and gluten free diets, check out the Celiac Disease Foundation’s Website!

Russian to Continental

 

 

Spoiler Alert...

Greetings Glutards! So ever wonder what type of cuisine goes with period pieces about Imperial Russia? Well the answer is global tapas. No, seriously. Google it.

Anyway, If you are looking for great global tapas, look no further than Continental in Old City. This wonderfully eclectic eatery is the perfect cross between upscale diner and martini bar. Their extensive menu boasts fun twists like French Onion Soup Dumplings and Lobster Mac & Cheese. Like Pod, it is also one of the many restaurants from Stephen Starr.

**Spoiler Alert** Continental does not have a gluten free menu. However, they do have many gluten free options. Our server was great and walked me through everything that was Celiac safe. I settled on the Pad Thai and Lobster Mashed Potatoes. Seriously, there's lobster IN the mashed potatoes! That's better than bacon and cheddar any day. Both dishes were fantastic. The portions were great too, so there's no way you'll be hungry later after stopping by this swanky spot.

Now, on to the Russians. So if you don't know, Anna Karenina is a new movie version of Leo Tolstoy's classic novel. It's a riveting tale of one woman's love affair and the consequences that follow. I loved it because 90 percent of the action takes place in an actual theater. A play within the movie if you will.  Keira Knightley plays Anna, who leaves her oldie but goodie Jude Law to have an affair with a twink with a ridiculous mustache.  She thinks she’s found love and happiness, but then goes a little cray cray.  Let’s just say it gets depressing from there…

All in all it was a great evening.  I got to have some fun food, and then watch aristocrats who could have used some Prozac for 2 hours while I digested.  Winning.

Glutardedly Yours,

 

~Tim

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Pizza Perfect– Part 2

 

We’re trying this again…

Greetings Glutards! Remember a while back when I tried making gluten free pizza?  Well, we are about to try this hot mess again.  I think I have learned from my mistakes and adjusted my recipe accordingly.  If at first you don’t succeed, drink some wine and Google a better way to do it!

This time, I followed the recipe for basic pizza dough from my Williams-Sonoma Pizza book, but with a few adjustments.  For this recipe, you will need:

• 1 TBSP of Active dry yeast
• 3/4 cup plus 2 TBSP lukewarm water (around 105 degrees)
• 1 cup All purpose gluten free flour
• 1 3/4 cups Pamela’s Pancake & Baking mix
• 1 TSP Salt
• 1 TBSP Extra-virgin olive oil

Here’s your 5 easy steps for pizza crust that won’t chip your teeth:

1. In a small bowl, dissolve your yeast in the water and let stand for 10 minutes, until slightly foamy on top.
2. In a food processor, mix flour, Pamela’s, and salt.  With the machine running, slowly pour in yeast mixture and olive oil.  Continue running the processor till the mixture that forms into a dough ball that rides around the blade like a chubby kid on the playground.
3. Take your ball of dough out and place on a lightly floured surface.  Be sure to use your gluten free flour, honey.  Knead the dough for 1-2 mintues
4. Lightly coat a large bowl with olive oil.  Put your ball of dough inside and cover tightly with plastic wrap.  Leave at room temperature so you dough can rise baby, rise.  It should just about double in size in about 1-2 hours.
5. After waiting patiently for your dough to grow, take it out of the bowl and place on a floured surface.  Knead the dough a few times and then start shaping into your desired form of pizza.

 

*Tip: After shaping your dough, brush the entire crust with olive oil.

Once you have your pizza shaped, top it with whatever your heart desires. I split my dough into 2 pizzas and made a steak fajita pizza and a Buffalo chicken pizza.

Don’t be afraid to go crazy with your toppings.  They are an expression of your soul and most importantly, your inner fat kid.  Let your foodie-freak flag fly.  The sky’s the limit.  You were born this way, baby.  If Gaga can wear a meat dress, you can have black olives and peanut butter cups on your pizza…(gross).

After you’ve decorated your pizzas, place them in a 450 degree oven for 10 minutes.  Reduce the temp to 400 degrees and bake for an additional 10 minutes, or until your crust is golden brown.

And that’s it! This crust turned out much better than the modeling clay I passed off as pizza in part 1 of this little story. It still was not “perfect”. It held up slightly better in the hand but had some structural integrity problems. Don’t worry, I’m working on it.

Mix.  Top.  Bake.  Let me know what you think.  Enjoy!

Glutardedly Yours,

 

~Tim

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Tainted by the Touch of Gluten

 

Unfortunately, It wasn’t, honey…

Greetings Glutards!  I have a confession to make.  This weekend I slipped and broke my gluten free diet.  I found myself once again at Fogo De Chao for a friend’s bachelor party.  Funny story, I’m actually going to be officiating the wedding in January.  Big mistake, Ed.  Big mistake…

Anyway, while at the Brazilian steakhouse of 1000 meats, I joined the boys in a Brazilian beer.  I honestly just wasn’t thinking.  Up until this point, I have been very careful about what I put into my mouth (teehee!).  I figured one or two couldn’t hurt, right?  There can’t be that much gluten in beer.  Well I guess I was wrong because my stomach feels like death right now. 

In honor of my discomfort, this is what I have for you.  It’s Tainted Love by Soft Cell since I have been tainted by the touch of gluten.  This song basically wraps up all of my feelings about wheat products at the moment.  Fun Fact: Marc Almond is actually singing about bread in this song.  True story…

 

Glutardedly Yours,

 

~Tim

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Glutarded Brunch

Don’t you just love the weekends?

Greetings Glutards! It’s the weekend, which means it’s perfectly acceptable to slam mimosas in your face before noon.  But slow down there, Sally.  All of that alcohol needs to go with something delicious and fattening.  Which is why today we are making a fantastic gluten-free Eggs Benedict!

Every good Benedict starts with a well made hollandaise sauce.  Now, hollandaise is actually French for “Cholesterol” .  See, fun AND educational.  For the hollandaise sauce, you will need:

• 4 Egg yolks
• 1 TBSP Lemon juice
• 2 Sticks (1 cup) Butter, melted
• 1/4 TSP Dijon mustard
• Dash of Tabasco, or hot sauce of your choice
• Salt & pepper to taste

*This recipe will yield 1 cup of creamy, heart stopping hollandaise.*

For the rest of the dish, you will need:

• Rice cakes (2 per person)
• Eggs (for poaching, 2 per person)
• Sautéed spinach
• Canadian bacon (if desired)

Start by blending together your egg yolks, Dijon, lemon juice, and Tabasco in a blender for 5-10 seconds.  I used an immersion (hand) blender and made mine in a larger coffee mug.  When it is well blended, pour in your melted butter in a slow, steady stream.  BE CAREFUL! If your butter is too hot, or you pour it in too fast, you will end up with scrambled eggs.  No bueno, baby. 

*Tip: Save your egg whites that you did not use for the sauce to make an egg white omelet.  FACT: I am terrible at flipping omelets…*

Back to the Benedict! Your next step is to poach your eggs.  Now, poaching eggs can be tricky.  I consulted many chefs at work, and my Better Homes and Gardens Lunches & Brunches book, and found a few tips.  Here’s what worked for me.

In a large saucepan, heat your water (3-4 inches deep) to just about boiling.  Add a pinch of salt and a dash or two of vinegar.  The vinegar helps to keep the egg from breaking up.  Break each egg into a sauce dish.  Stir the pot to make a swirl and slip one egg right into the middle of your culinary whirlpool.  Be sure to follow the swirl of the water with the dish so the egg goes into the water in the same direction.

Turn down the heat so the water does not boil.  It takes about 3-5 minutes to poach an egg.  If you like your eggs a little firmer, leave them in a little longer.  After your egg is cooked to your liking, remove from the pot with a slotted spoon.

Eggs Benedict is usually served on top of a toasted English muffin.  Since I cannot have those, I decided to use rice cakes that I spread with butter and grilled in a fry pan for a few minutes.  Top your rice cakes with your Canadian bacon and sautéed spinach.  Make a little nest in your spinach for the poached egg to sit in.  Top the whole dish with your delish hollandaise.  You can event sprinkle with paprika for a extra touch of sass.

And that’s it! You have a delicious brunch that Ina herself would be proud of.  Now you have something beautiful and buttery to combat all of those spicy Bloody Mary’s in your tummy.

Cook. Drink. Don’t burn yourself. Enjoy!

Glutardedly Yours,

 

~Tim

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