It's usuall mom who gets the home cooked and baked meals and treats for Mother's Day . Dad usually gets the burger or the dog from off the grill.However he probably yearns for a something fresh from the oven or something more substantial than just a barbecue quick cook. Give him something fun and different - gifts that are both thoughtful and tasty.
Father's Day is all about the barbecue. Surprise Dad with fun kabobs such as spiced lamb ,interspersed with cherry tomatoes and onions or a shrimp combined with red and green peppers.Instead of chopped meat , splurge and get him filet mignon .It is amazing on the grill just lightly seasoned. and served with a simple salad. If the sire still wants dogs then think the tastier bratwurst .It's flavor is perfection when it's grilled and it can be served plain or with cheese. Another great homemade gift is chili. This can be made either very mild or very hot , with beef for the real deal or turkey for a healthier , lower calorie treat. Soy crumbles can be subbed in for an even more healthier spin along with more beans and tomatoes. A real Father's Day treat is lobster and nothing beats a steamed one complete with butter and lemon.A fun idea is getting fresh lobster and steaming it , whether on the stove or on the grill . Make sure that there is plenty of butter and Wet Wipes for dad too. He may also want comfort food too. Think about an old fashioned Sunday dinner complete with meat loaf, gravy and mashed potatoes or spaghetti and garlic bread.
These meals have to have a sweet ending. Nothing beats a homemade chocolate cake. Make it more interesting by adding stout which pairs well with the flavor. Guinness works the best for this because of its' richness and complexity. Frost with a buttery rich homemade chocolate fudge for added decadence. This recipe can be made for cupcakes too.Another dessert sure to win over his sweet tooth is bourbon pecan pie. This is the classic Southern recipe with the addition of bourbon. Only a splash of it is used to cut the pies' uber sweet taste. Another boozy baking idea are beer cookies.Use a wiessbeer or light colored one to make a variation on English shortbread.The best gift is chocolate or maple dipped bacon.It's a fun combination of super salty married with super sweet along with the flavor of pork. It's easy to do, especially when you use the microwave for both the meat and dip. For the maple bacon, liberally brush maple syrup on both sides of the individual slices and then cook up. If the day is nothing but outdoor eating then finish it with s'mores or better yet bacon s'mores.Add a small square of it on top of the toasted marshmallow for a salty, squishy fun time.
Treat the dad in your life to something homemade and tasty. He'll appreciate the work and the effort along with the love that goes into it. It'll be a memorable Father's Day, for both him and his appetite.
Saturday, June 20, 2015
Friday, June 19, 2015
Last Minute Foodie Dad Gifts
Father's Day is a time to celebrate dad and thank him for the traits and good genetics he's passed down . If he's a foodie father, then he gifted you again with a love for the exotic as well as a taste of fine wine and food. Celebrate that gift with some interesting treats and gadgets' he's sure to love. Best of all because its' late in the game, they can be picked up anywhere.
It goes without saying that all men love their grilling and barbecues. get him some interesting rubs and marinades.Many gourmet food stores offer some tasty dry rubs.. They can also be found in the spice and seasoning section of your local supermarket. If you're creative you can make your own.Just remember to use a higher ratio of salt to sugar. Then add fresh ground pepper, white or black .If dad likes heat then add a pinch of cayenne or chile for fire. From there , add any herbs he's partial to and mix well. Pour into a fancy jar or bottle. Barbecue sauce is a must for the Papa Bear who loves his ribs and steaks. Williams and Sonoma carries a variety ranging from a bourbon laced one to one with a good dollop of maple syrup to it.This can also be a great gift for vegan fathers too. After all there are soy burgers and dogs as well as steaks.If Dad is a candy fiend, then think about a gift from Rocky Mountain Chocolates or Getrude Hawk. The last has a bucket full of dad -centric treats from cookies to nuts to their famed mini Smidgens. Of course if you're the New York area, buy dad the classic Fudgie The Whale from Carvel Ice Cream..This is a vanilla ice cream cake with a crunchy cookie filling and a lush cream icing that's been a Father's Day gift for the last fifty years..
Foodie dads also love gadgets. One of the best is the sous vide oven, It;s a fancier version of the pressure cooker and perfect for those gourmet fathers who want to try their hand at something different. Jerky lovers would love to wake up to a meat dehydrator on their day. The price ranges goes from an affordable sixty dollars to the deluxe five hundred dollar Excalibur. If dad loves his ball park foods there is the hot dog and bun steamer and warmer. What would go with it ? A beer brewing kit. For the more sophisticated pop think about a wine making kit along with wine glasses and glass tags. If you want dad to have a healthier diet , surprise him with a juicer. Juicers can be found everywhere, from Sur La Table to Target and are great in making everything from fruit and veggie combos to orange juice. Another healthy gift is a vegetable steamer. It's perfect for steaming the upcoming harvests of tomatoes and zucchini. Throw in a rice cooker for cooking up nutritious sides of brown and wild rice. If your father is heavily into dessert then think of getting him a chocolate fountain . Its a fun surprise that can be used for all sorts of parties and holidays. Of course a cookbook goes a long way, There is Eat Like A Thug by Thug Kitchen and Man Kitchen by Joe Madden.
Be creative and fun this Father's Day, Treat your foodie dad to something yummy or innovative. Give him a gift that will surely be memorable.
It goes without saying that all men love their grilling and barbecues. get him some interesting rubs and marinades.Many gourmet food stores offer some tasty dry rubs.. They can also be found in the spice and seasoning section of your local supermarket. If you're creative you can make your own.Just remember to use a higher ratio of salt to sugar. Then add fresh ground pepper, white or black .If dad likes heat then add a pinch of cayenne or chile for fire. From there , add any herbs he's partial to and mix well. Pour into a fancy jar or bottle. Barbecue sauce is a must for the Papa Bear who loves his ribs and steaks. Williams and Sonoma carries a variety ranging from a bourbon laced one to one with a good dollop of maple syrup to it.This can also be a great gift for vegan fathers too. After all there are soy burgers and dogs as well as steaks.If Dad is a candy fiend, then think about a gift from Rocky Mountain Chocolates or Getrude Hawk. The last has a bucket full of dad -centric treats from cookies to nuts to their famed mini Smidgens. Of course if you're the New York area, buy dad the classic Fudgie The Whale from Carvel Ice Cream..This is a vanilla ice cream cake with a crunchy cookie filling and a lush cream icing that's been a Father's Day gift for the last fifty years..
Foodie dads also love gadgets. One of the best is the sous vide oven, It;s a fancier version of the pressure cooker and perfect for those gourmet fathers who want to try their hand at something different. Jerky lovers would love to wake up to a meat dehydrator on their day. The price ranges goes from an affordable sixty dollars to the deluxe five hundred dollar Excalibur. If dad loves his ball park foods there is the hot dog and bun steamer and warmer. What would go with it ? A beer brewing kit. For the more sophisticated pop think about a wine making kit along with wine glasses and glass tags. If you want dad to have a healthier diet , surprise him with a juicer. Juicers can be found everywhere, from Sur La Table to Target and are great in making everything from fruit and veggie combos to orange juice. Another healthy gift is a vegetable steamer. It's perfect for steaming the upcoming harvests of tomatoes and zucchini. Throw in a rice cooker for cooking up nutritious sides of brown and wild rice. If your father is heavily into dessert then think of getting him a chocolate fountain . Its a fun surprise that can be used for all sorts of parties and holidays. Of course a cookbook goes a long way, There is Eat Like A Thug by Thug Kitchen and Man Kitchen by Joe Madden.
Be creative and fun this Father's Day, Treat your foodie dad to something yummy or innovative. Give him a gift that will surely be memorable.
Thursday, June 18, 2015
Ricotta in The Summer
Ricotta is always associated with the winter dishes from dense lasagnas and manicotti to heavy cheesecakes. However ,it can also be used in very light and airy summer dishes too from simple pasta dishes to desserts. It's a great addition to a warm weather diet.
David Tanis knows this and wrote about it in his A City Kitchen Column in yesterday's New York Times Food section. He was also lucky to visit a sheep dairy on a recent trip to Sicily. Twice daily about five hundred sheep are milked which produces a normal one hundred gallons of milk into a large vat. After the cheese curds are ready and scooped into molds, the remaining whey , a thin watery looking liquid - is then poured into a huge kettle. It then takes an old school method, namely a wood fire to cook it. When the whey reaches the right temperature ricotta is formed , floating to the surface. This earns its' name ricotta or twice cooked This is not the usual stuff that supermarkets sell,this is the gourmet version. According to Mr. Tanis, sheep ricotta, like Greek yogurt is much lighter and also less in calories. Cheese shops and Italian import stores sell it. it has to be bought when fresh and only has a two day shelf life. You can use cow's milk ricotta but again, get the artisanal kind, not the mass produced version.
Ricotta can be turned into both savory and sweet dishes. Mr. Tanis suggests using it for the traditional lasagna and ravioli but also as an ingredient for gnocchi.It is best in a light pasta dish. This is his recipe : Use any pasta and while it is boiling, soften a diced onion in olive oil. Add chopped zucchini (or peas, or split cherry tomatoes) and let it soften as well. When the pasta is al dente, it joins the zucchini in the pan, followed by a good dollop of ricotta and a splash of the pasta’s cooking water. The ricotta melts to a creamy blanket and a handful of grated pecorino or Parmesan brings it all together. A touch of lemon zest and a spoonful of basil pesto can also be tossed in for zing and color but that's up to you. A summery dessert is taking the same ricotta and mixing it with the berries of the season, blueberries, raspberries and strawberries, along with three to four tablespoons of honey. Add a small splash of vanilla and lemon for more flavor. It can also be made into a creamy gelato as well and a different variation on ice pops.
Ricotta is not that heavy winter ingredient. It can be light and fresh and used in a variety of warm weather dishes. Try it in a summery pasta or dessert and taste its' delicate flavor.
David Tanis knows this and wrote about it in his A City Kitchen Column in yesterday's New York Times Food section. He was also lucky to visit a sheep dairy on a recent trip to Sicily. Twice daily about five hundred sheep are milked which produces a normal one hundred gallons of milk into a large vat. After the cheese curds are ready and scooped into molds, the remaining whey , a thin watery looking liquid - is then poured into a huge kettle. It then takes an old school method, namely a wood fire to cook it. When the whey reaches the right temperature ricotta is formed , floating to the surface. This earns its' name ricotta or twice cooked This is not the usual stuff that supermarkets sell,this is the gourmet version. According to Mr. Tanis, sheep ricotta, like Greek yogurt is much lighter and also less in calories. Cheese shops and Italian import stores sell it. it has to be bought when fresh and only has a two day shelf life. You can use cow's milk ricotta but again, get the artisanal kind, not the mass produced version.
Ricotta can be turned into both savory and sweet dishes. Mr. Tanis suggests using it for the traditional lasagna and ravioli but also as an ingredient for gnocchi.It is best in a light pasta dish. This is his recipe : Use any pasta and while it is boiling, soften a diced onion in olive oil. Add chopped zucchini (or peas, or split cherry tomatoes) and let it soften as well. When the pasta is al dente, it joins the zucchini in the pan, followed by a good dollop of ricotta and a splash of the pasta’s cooking water. The ricotta melts to a creamy blanket and a handful of grated pecorino or Parmesan brings it all together. A touch of lemon zest and a spoonful of basil pesto can also be tossed in for zing and color but that's up to you. A summery dessert is taking the same ricotta and mixing it with the berries of the season, blueberries, raspberries and strawberries, along with three to four tablespoons of honey. Add a small splash of vanilla and lemon for more flavor. It can also be made into a creamy gelato as well and a different variation on ice pops.
Ricotta is not that heavy winter ingredient. It can be light and fresh and used in a variety of warm weather dishes. Try it in a summery pasta or dessert and taste its' delicate flavor.
Wednesday, June 17, 2015
The Dates Of Ramadan
Ramadan starts tonight and with it both fasting and feasting. The feasting comes early in the morning and late at night. Dates play an important part in both meals. They not only serve as nutrition but also are part of a tradition that goes back centuries. They can be made into both sweet and savory dishes, beloved by all.
Julia Moskin explored this in her article in today's New York Times Food section. Muslims do not eat during the day when they observe Ramadan. Eating occurs either during the predawn suhoor and the sundown meal, iftar. Dates figure prominently in the meals, since the Prophet Mohammed himself broke the fast with dates and water. The fruit proves a quick pop of energy after fasting. They have been grown in the Middle East for millennia. They are mentioned often in the Quran and the Bible along with ancient Assyrian and Sumerian texts. Surprisingly, they belong to the same botanical family as grasses and not fruits. This explains why they have more in commons with grains than with bananas, apples, or grapes. They contain potassium, iron, zinc and other minerals. Dates are a dietary staple. They've been grown here in the States for the last century.The Agricultural Department wanted to transform the southwest's arid fields into lush gardens and the date palm perfectly fit that description. They thrive in California's Coachella Valley (yes, that Coachella, where the music fest takes pace) and Yuma , Arizona. sales are good, thanks to a growing Arab population in Southern California and people discovering the fruit's health benefits.
Ms. Moskin has discovered that a date is not just a date. There are several different types. One of the most popular is the barhi date, liked because it can also be eaten in its' yellow, unripe stage. Unlike its' riper , sweeter self, or called tamar, this young fruit has a touch of astringency like a tart grape or crisp apple, making it perfect for balancing rich and savory dishes. There are actually three different types of dates: soft which covers the types. the barhi,halawi,khadrawi and medjool, semi hard which has the deglet noor,dayri, amaray and zahidi and dry like the thoori.. Flavors also vary as well. Some could taste like rich molasses while others have a light butterscotch flavor. There are dates that even are reminiscent of cognac and burnt caramel. Dishes vary as well. There is savory chicken roast chicken ,redolent of the fruit along with couscous and buttered almonds. Medjool dates are added to a freekah or wheat berry side dish that also has carrots. The same dates can also be whipped up into a tasty side or dessert with crème fraiche,almonds, walnuts or pecans and pistachios. Many Iranians transform the dates into an elaborate dessert for Eid ad-Fitr, a great feast on the first night of the month that follows Ramadan.It is a traditional date cake, cooked with cinnamon and cardamom and then layered with walnuts.
Dates are an important part of Ramadan and Eid-ad_Fitr. They connect generations and dishes, from savory to sweet. Try them as part of the ritual or t enjoy their many health benefits.
Julia Moskin explored this in her article in today's New York Times Food section. Muslims do not eat during the day when they observe Ramadan. Eating occurs either during the predawn suhoor and the sundown meal, iftar. Dates figure prominently in the meals, since the Prophet Mohammed himself broke the fast with dates and water. The fruit proves a quick pop of energy after fasting. They have been grown in the Middle East for millennia. They are mentioned often in the Quran and the Bible along with ancient Assyrian and Sumerian texts. Surprisingly, they belong to the same botanical family as grasses and not fruits. This explains why they have more in commons with grains than with bananas, apples, or grapes. They contain potassium, iron, zinc and other minerals. Dates are a dietary staple. They've been grown here in the States for the last century.The Agricultural Department wanted to transform the southwest's arid fields into lush gardens and the date palm perfectly fit that description. They thrive in California's Coachella Valley (yes, that Coachella, where the music fest takes pace) and Yuma , Arizona. sales are good, thanks to a growing Arab population in Southern California and people discovering the fruit's health benefits.
Ms. Moskin has discovered that a date is not just a date. There are several different types. One of the most popular is the barhi date, liked because it can also be eaten in its' yellow, unripe stage. Unlike its' riper , sweeter self, or called tamar, this young fruit has a touch of astringency like a tart grape or crisp apple, making it perfect for balancing rich and savory dishes. There are actually three different types of dates: soft which covers the types. the barhi,halawi,khadrawi and medjool, semi hard which has the deglet noor,dayri, amaray and zahidi and dry like the thoori.. Flavors also vary as well. Some could taste like rich molasses while others have a light butterscotch flavor. There are dates that even are reminiscent of cognac and burnt caramel. Dishes vary as well. There is savory chicken roast chicken ,redolent of the fruit along with couscous and buttered almonds. Medjool dates are added to a freekah or wheat berry side dish that also has carrots. The same dates can also be whipped up into a tasty side or dessert with crème fraiche,almonds, walnuts or pecans and pistachios. Many Iranians transform the dates into an elaborate dessert for Eid ad-Fitr, a great feast on the first night of the month that follows Ramadan.It is a traditional date cake, cooked with cinnamon and cardamom and then layered with walnuts.
Dates are an important part of Ramadan and Eid-ad_Fitr. They connect generations and dishes, from savory to sweet. Try them as part of the ritual or t enjoy their many health benefits.
Tuesday, June 16, 2015
Thanks Heavens For Trans Fat Bans
America's diet is about to get so much better - and healthier. Trans fats are going to be banned from processed food and that means much healthier eating - and snacking, It also means no more worries about what we eat either. There will be no more qualms or guilt about trying a slice of pizza or cupcake.
Trans fat is nothing new. we've been ingesting it for millennia , namely in beef, lamb and butterfat. However with the mass production of food in the 20th Century the substance was used fried and baked foods.Stick margarine and other spreads also have it as well. Trans fat gives flavor and extended shelf life along with creating havoc with our cholesterol.It raises the bad cholesterol LDL and lowers the good HDL type. Having a steady diet of this fiend increases the risk of heart attack, stroke and diabetes.Before this ban , the responsibility fell upon us to monitor how much we took in.Now tht's all changing. It's not go wild with Twinkies and fries,It;s now you can eat them without too much worry.it also means don't abandon your diet of healthy grains, fruits and vegetables. As we all know , the less junk you eat the better.
The ban will take three years to phase out all trans fats.There will be some protests. Many food companies rely on the goo for their products however some companies have already taken it out of their foods.Dunkin Donuts has removed it completely as has Long John Silver's and Mc Donald's. Starbucks ' cakes cookies and doughnuts don't have any either. Without trans fats food will get Staler quicker as well as lose some of their deliciousness.
Going trans fat free is going to change lives and diets. We'll be eating much healthier and feeling much better. The best part we won't have to give up our beloved sweets and snacks
Trans fat is nothing new. we've been ingesting it for millennia , namely in beef, lamb and butterfat. However with the mass production of food in the 20th Century the substance was used fried and baked foods.Stick margarine and other spreads also have it as well. Trans fat gives flavor and extended shelf life along with creating havoc with our cholesterol.It raises the bad cholesterol LDL and lowers the good HDL type. Having a steady diet of this fiend increases the risk of heart attack, stroke and diabetes.Before this ban , the responsibility fell upon us to monitor how much we took in.Now tht's all changing. It's not go wild with Twinkies and fries,It;s now you can eat them without too much worry.it also means don't abandon your diet of healthy grains, fruits and vegetables. As we all know , the less junk you eat the better.
The ban will take three years to phase out all trans fats.There will be some protests. Many food companies rely on the goo for their products however some companies have already taken it out of their foods.Dunkin Donuts has removed it completely as has Long John Silver's and Mc Donald's. Starbucks ' cakes cookies and doughnuts don't have any either. Without trans fats food will get Staler quicker as well as lose some of their deliciousness.
Going trans fat free is going to change lives and diets. We'll be eating much healthier and feeling much better. The best part we won't have to give up our beloved sweets and snacks
Monday, June 15, 2015
Cooking In Humid Weather
Cooking and baking in hot weather is never great. Add humidity and it gets even worse. Yet, we all want a hot meal or make a cake or cookies for a graduation or shower. There are ways to work with the weather. The end result will be dishes and treats not affected by a steamy, tropical day.
What is humidity? It's the amount of moisture in the air. Warm air, like what we're experiencing now, is capable of holding more moisture than cool air.There's a certain amount of it when we cook meats like chicken and it's important in cooking any kind of meat.It insures a moist , juicy middle and a dry crispy exterior. This principle doesn't; work for a barbecue. First of all , never leave meats out for a long period of time . Humidity is a great breeding ground for all sorts of bacteria. Keep any meat, whether hot dogs or ribs in the fridge until they're ready to be cooked. The dampness may also make it hard for coal or wood chips to ignite as well. Any home griller should stick with charcoal lumps, eggs or briquettes. These don't soak up as much water as wood chips which absorb a lot of humidity. Store charcoal in air tight plastic containers so they're not affected by the atmosphere. Sides, especially those having a lot of mayo in them, can also be affected by humidity. Keep salads and slaw in the fridge until they're ready to be served. As soon as the meal is over , put the leftovers back in the fridge. Thoroughly wash everything, from plates to pans in warm soapy water to eliminate any chance of leftover bacteria.
Humidity is the enemy of both baking and candy making. It is important in bread making,The dampness softens the dough an makes it expand more . Humidity gives loaves a lighter , airier texture than cool dry air. If there's too much humidity, the bread may take longer to rise and bake. if that's the case, add an egg. Home bakers living in hot , humid climates swear by it . Another help is switching to finely ground wheat bran instead of wheat flour.Cakes are another matter. For a better crumb, reduce liquids by 1/4 . If the batter does look too dry then add a small amount of whatever is called for, whether milk or water. This will ensure a perfect cake. Candy is super tricky to make during a tropical heat wave.The finished product is usually too soft thanks to it reabsorbing moisture from the atmosphere.It also will not set properly and be more like sauce.. Also just regular sugar will absorb the humidity , resulting in damp sticky clumps. Keep the air conditioner on high in the kitchen and also store the sugar in plastic air tight containers with a desiccant such as sodium chloride.. This will maintain the consistency and keep the granules from adhering to each other. This should ensure for a thicker consistency and less gumminess.
Don't let this tropical heat wave deter you from cooking and baking. You still grill cook and bake your faves when the weather gets hot and sticky. It's just a matter of readjusting recipes and keeping ingredients dry.
What is humidity? It's the amount of moisture in the air. Warm air, like what we're experiencing now, is capable of holding more moisture than cool air.There's a certain amount of it when we cook meats like chicken and it's important in cooking any kind of meat.It insures a moist , juicy middle and a dry crispy exterior. This principle doesn't; work for a barbecue. First of all , never leave meats out for a long period of time . Humidity is a great breeding ground for all sorts of bacteria. Keep any meat, whether hot dogs or ribs in the fridge until they're ready to be cooked. The dampness may also make it hard for coal or wood chips to ignite as well. Any home griller should stick with charcoal lumps, eggs or briquettes. These don't soak up as much water as wood chips which absorb a lot of humidity. Store charcoal in air tight plastic containers so they're not affected by the atmosphere. Sides, especially those having a lot of mayo in them, can also be affected by humidity. Keep salads and slaw in the fridge until they're ready to be served. As soon as the meal is over , put the leftovers back in the fridge. Thoroughly wash everything, from plates to pans in warm soapy water to eliminate any chance of leftover bacteria.
Humidity is the enemy of both baking and candy making. It is important in bread making,The dampness softens the dough an makes it expand more . Humidity gives loaves a lighter , airier texture than cool dry air. If there's too much humidity, the bread may take longer to rise and bake. if that's the case, add an egg. Home bakers living in hot , humid climates swear by it . Another help is switching to finely ground wheat bran instead of wheat flour.Cakes are another matter. For a better crumb, reduce liquids by 1/4 . If the batter does look too dry then add a small amount of whatever is called for, whether milk or water. This will ensure a perfect cake. Candy is super tricky to make during a tropical heat wave.The finished product is usually too soft thanks to it reabsorbing moisture from the atmosphere.It also will not set properly and be more like sauce.. Also just regular sugar will absorb the humidity , resulting in damp sticky clumps. Keep the air conditioner on high in the kitchen and also store the sugar in plastic air tight containers with a desiccant such as sodium chloride.. This will maintain the consistency and keep the granules from adhering to each other. This should ensure for a thicker consistency and less gumminess.
Don't let this tropical heat wave deter you from cooking and baking. You still grill cook and bake your faves when the weather gets hot and sticky. It's just a matter of readjusting recipes and keeping ingredients dry.
Saturday, June 13, 2015
The Gluten Free Cheat Sheet- A Guide To Good Eating
Many think that having celiac disease means a very limited diet. No pizza, no cookies no, bread. This is not true. A new cook and guide book can help those who suffer into not only a better diet but a fun and varied one too. The gluten challenged can have their cake - scones, muffins and toast - and eat them too.
April Peveteaux is he author of this great new book.The Gluten Free Cheat Sheet.(Perigee Pubishers 2015). Ms. Peveteaux is a celiac sufferer herself and the author of the widely read blog and book of the same name, Gluten Is My Bitch .With this latest she gives very good advice as well as busting some celiac myths.Many non sufferers think that celiac disease is the trend of the moment, after all it wasn't around even fifty years ago. She explains that there was always celiac disease and it can be passed down,It is not some trivial passing fad allergy. It can be life threatening with immune systems being attacked as well as causing depression She also explains what gluten is and in what foods are riddled with it. She offers advice on what to
put in cupboard as well as subs for favorite foods like doughnuts and Twix.. There is also support for those celiacs who love to have their snacks they can't give up along with building a GFF - gluten free friend community for added support. She is a cheerleader as well, Don't give up the fight, just switch to better, gluten free recipes.
The recipes are amazing. Early in the book, Ms. Peveteaux provides an entire list of alternative flours to use.There is everything from the usual rice, soy and various nut flours to the unusual - green banana, mesquite and amaranth.There is also a thirty day meal plan with recommended dishes. The recipes are so tasty that gluten will not be missed.Tortillas are made with coconut flour A savory bread pudding is made with gluten free brioche.That Southern favorite, hush puppies are made with gluten free cornmeal.Crab cakes, a summer must have, are made with gluten free panko crumbs. There is even a pizza with a base of cauliflower and cheese (!) and topped with the usual tomato sauce,cheese and pepperoni.Other yummy recipes abound here.Ms. Peveteaux also includes soups, snacks , sides and ices as well as main dishes like pulled pork and sesame crusted tuna steak. An added treat - and unusual for any cookbook is a section dedicated to mixed drinks. These would be fun to make and serve alongside the appetizers featured .Imagine a jalapeno margarita and spiced almonds or a raspberry vodka refresher washing down cheese and chive crackers.
The Gluten Free Cheat Sheet is the perfect guide and recipe book for celiac sufferers. It has advice help and ideas for eating right. Get it today and start on a gluten free road to better health.
April Peveteaux is he author of this great new book.The Gluten Free Cheat Sheet.(Perigee Pubishers 2015). Ms. Peveteaux is a celiac sufferer herself and the author of the widely read blog and book of the same name, Gluten Is My Bitch .With this latest she gives very good advice as well as busting some celiac myths.Many non sufferers think that celiac disease is the trend of the moment, after all it wasn't around even fifty years ago. She explains that there was always celiac disease and it can be passed down,It is not some trivial passing fad allergy. It can be life threatening with immune systems being attacked as well as causing depression She also explains what gluten is and in what foods are riddled with it. She offers advice on what to
The recipes are amazing. Early in the book, Ms. Peveteaux provides an entire list of alternative flours to use.There is everything from the usual rice, soy and various nut flours to the unusual - green banana, mesquite and amaranth.There is also a thirty day meal plan with recommended dishes. The recipes are so tasty that gluten will not be missed.Tortillas are made with coconut flour A savory bread pudding is made with gluten free brioche.That Southern favorite, hush puppies are made with gluten free cornmeal.Crab cakes, a summer must have, are made with gluten free panko crumbs. There is even a pizza with a base of cauliflower and cheese (!) and topped with the usual tomato sauce,cheese and pepperoni.Other yummy recipes abound here.Ms. Peveteaux also includes soups, snacks , sides and ices as well as main dishes like pulled pork and sesame crusted tuna steak. An added treat - and unusual for any cookbook is a section dedicated to mixed drinks. These would be fun to make and serve alongside the appetizers featured .Imagine a jalapeno margarita and spiced almonds or a raspberry vodka refresher washing down cheese and chive crackers.
The Gluten Free Cheat Sheet is the perfect guide and recipe book for celiac sufferers. It has advice help and ideas for eating right. Get it today and start on a gluten free road to better health.
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