Apple Cobbler!

After going apple picking upstate this weekend, my boyfriend and I were determined to whip up a delicious GF apple cobbler! This recipe is my own recipe as inspired by my Nana, my Mama, and my man's Mama. It isn't all that bad for you and it is absolutely DELICIOUS, if I do say so myself. Here it is:

The Filling:

6-7 cups apples, peeled and thinly sliced (like this. We used a variety of apples that we picked at the orchard)

1/2 cup brown sugar (we used organic)

2 tbsp. all purpose GF flour (I use Better Batter, which is quite amazing - you can get it online or, if you live in NYC, you can get it a G-Free NYC)

1 tsp. cinnamon

1 tsp. nutmeg

1 tbsp. lemon juice

1 tbsp. butter or butter substitute (we used Earth Balance, which is sold at Trader Joe's and Fairway)

The Topping:

2 cups all purpose GF flour (Better Batter)

1 cup brown sugar

3/4 cup chopped pecans

1 tsp. cinnamon

1/2 cup gluten free oats (you should be able to find these at any health food store - if you are not a very sensitive celiac then you don't need to worry about getting oats that are certified GF)

1/3 cup melted butter or Earth Balance

3/4 cup skim milk (we used organic from TJ's)

• Preheat oven to bake at 375
• Mix all of the filling ingredients except for the lemon juice and Earth Balance
• Lightly spray a deep baking dish with non-stick baking spray (we used a dish that was approximately 10"x 10" and 3" deep)
• Put the apple mixture into the baking dish, top with butter/Earth Balance and lemon juice (distribute evenly over the top)
• Mix all topping ingredients, put on top of apples and distribute evenly
• Bake for 25 minutes

We topped it with some freshly made whipped cream, which was amazing. Ice cream would also be good, although this cobbler is yummy by itself so you don't need to top it with anything!!

Enjoy!! I'll be enjoying mine for the rest of the week, if it lasts that long. Happy fall!

:) The Celiac Seal

Sprinkles Cupcakes!

I was recently in LA visiting one of my besties (who happens to be a dancer as well) and as dancers who love to eat (a lot), we felt it necessary to take a trip to Beverly Hills to visit the original Sprinkles Cupcakes. Their latest development is a gluten-free red velvet cupcake marked with a little red "G", available every day of the week. It was pure magic. You all know how much I love Tulu's, and I have to say this cupcake gives Tulu's a run for its money. Luciky for us NYC based Celiacs, a location recently opened on the Upper East Side at 780 Lexington Avenue (between 60th and 61st). You can also order online through their website if you wish. So go and get your cupcake on!!

:) The Celiac Seal

G-Free NYC

HELLO! Obviously I have been a bit MIA. I've been busy recovering from my shoulder surgery, dancing and singing all over the place and being a college graduate. After a trip to a magical Mecca of gluten-free goodness this afternoon, I felt like I just had to share.

G-Free NYC, on the Upper West Side (85th between Columbus and Central Park West), is pure heaven. They have gathered the best of the best GF products and put them in one place - my favorite Le Veneziane pasta, Tulu's baked goods, Gluten Free Pantry baking mixes, IT'S ALL THERE under one little roof. As I write this I'm eating a perfectly delicious Tulu's cupcake that I picked up from G-Free's refrigerated section (I'm lying a little, the cupcake was finished a few lines ago, didn't even make it this far).

More posts to come! I have made some discoveries in the past few months!

:)

The Celiac Seal

Flourless Chocolate Walnut Cookies

This yummy, naturally gluten-free cookie was created by French pastry chef François Payard. He's got a bakery on Houston street!

What you need:

• 2 3/4 cups walnut halves
• 3 cups confectioners’ sugar
• 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 4 large egg whites, at room temperature
• 1 tablespoon pure vanilla extract

1. Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.

2. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.

3. In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). **

4. Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

**I like to add in a bunch of semi-sweet chocolate chips - about a cup or so. Also, depending on your preference, you may want to use less walnuts than the recipe calls for. Maybe no walnuts at all and just chocolate chips for gooey chocolate blobs of heaven with no nutritional value whatsoever!

:) The Celiac Seal

Le Veneziane Pasta

Miracle of miracles, I have found the best gluten free pasta, possibly on the entire planet. I have tried more types than I can remember, and while Tinkyada and Gillian's make a good product, the Italians have swooped in and succeeded brilliantly, as expected, in providing a fantastic pasta. Le Veneziane pasta is made out of corn flour, cooks wonderfully (without that weird gluten-free milk water that you have to rinse off of the pasta), comes in a variety of classic Italian pasta types, looks, feels, and TASTES LIKE NORMAL PASTA! My verdict on the top three gluten-free pastas as of now is as follows:

Numbah one: Le Veneziane
Two: Gillian's
And three: Tinkyada

Buy it on Amazon here and go eat a huge bowl of pasta! Try it with Pesto or Alfredo sauce. (Above it is shown with my family's home-smushed tomato sauce....I think that recipe will have to remain a secret mainly because you have to be partially insane to actually do it).

:) The Celiac Seal

Tacos

Ok, yes, this is kind of a cop-out because tacos are usually a gluten-free food. Just a reminder that Old El Paso taco shells and taco seasoning are Celiac-friendly! Go make some of these and whip up a pitcher of margaritas!

:) The Celiac Seal

Pesto

This is an easy and delicious pasta sauce, especially wonderful in the summer when my Dad uses our homegrown basil. Since it is not even remotely close to summer, we can just make ourselves some pesto and pretend we are in the sunny and warm place the basil came from that is so NOT HERE.

So, here's what you need:

• 2 cups of cleaned basil leaves
• 1 clove of garlic
• about 1/8 tsp salt (to taste)
• about 1/2 cup olive oil
• 1/4 or a bit more grated Parmesan cheese
• 3 tablespoons pine nuts
  

In a food processor or blender, layer the ingredients: garlic, nuts, some basil, some oil, salt, more basil, oil, cheese. It doesn't hurt to dice up the garlic before hand and tear up the basil leaves a bit to give the processor/blender an easier time. I never measure out the olive oil, I just put it in as necessary to sauce-ify the basil and co. Push the button and watch it go! Serve with some not-too-hot pasta and ENJOY!

:) The Celiac Seal

Alfredo Sauce

This recipe is courtesy of Gourmet. It is absolutely delicious and easy-peasy to make.

Here's what you need:

1/2 cup heavy cream

1/2 stick unsalted butter, cut into pieces

1/3 cup grated Parmigiano-Reggiano (I like to use Pecorino Romano)

Throw 8-9 ounces of pasta in a pot and cook it up, save 1/2 cup of pasta water for the sauce.

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add 8-9 ounces of pasta, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

Enjoy this not-so-low-fat but SOOOO delicious bowl (or two) of pasta!

:) The Celiac Seal

Chocolate Mousse

I was recently challenged to a mousse-making competition, and although my challenger put up a good fight, this mousse is quite a force to be reckoned with. Thanks to Mom's recipe book! This is a staple of our family holidays.

What you need:

• 8 oz semi sweet chocolate pieces
• 2 Tbsp water
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter softened
• 6 eggs separated
• 1 Tbsp dark rum (Meyer's is a good one)
  
• 1/2 Tsp vanilla
• 2 Tbsp sugar

Melt chocolate and 2 Tbsp water in double boiler. When melted
stir in powdered sugar; add butter bit by bit. Set aside.

Beat egg yolks until thick and lemon colored (about 5 minutes). Check on your pot of chocolate and make sure it is still thoroughly melted - if not, reheat it to melt it again. Gently fold the chocolate into the bowl of egg yolks. Stir in the rum and vanilla. Set aside.

In a separate bowl, beat egg whites until foamy. Beat in 2 Tbsp sugar and beat the mixture until stiff peaks form.

Gently fold egg white mixture into chocolate yolk mixture. Pour into individual dishes and chill for at least four hours. Serve with whipped cream if desired (I added some crushed peppermint in the above picture, it was Christmastime).

Like I even need to say it with this one, but nonetheless: enjoy!!

:) The Celiac Seal

Mozzarella and Parsley Risotto

I have made this for many a dinner party and it is always a hit! Naturally gluten-free (and DELICIOUS), this is a great dish for the gluten-free and the gluten-full. This is very similar to the Spinach, Butternut Squash and Ricotta Risotto that I posted earlier.

What you need:

• about 5 cups of chicken broth
• a significant amount of white wine (1/2 cup, according to the recipe)
  
• 2 tbsp. butter
• 1 tbsp. oil
• 1/3 cup finely chopped onion
• 1.5 cups arborio rice
• 4 oz. mozzarella cheese, cut into small cubes (Polly-O works the best. Fresh mozzarella doesn't quite work with this recipe)
  
• another tbsp. of butter
  
• 1 tablespoon chopped fresh parsley
  
• 1/4 cup grated parmesan cheese

Bring the broth to a simmer in a saucepan. In another large saucepan, heat the butter and oil. When melted, saute the onion for a few minutes until it is soft (NOT brown). Add the rice and coat in the oil/butter/onion mixture. Add about 1/2 cup of white wine and stir until completely absorbed. Continue to add the chicken broth and wine in 1/2 cup increments until the rice is soft (about 40 minutes or so). It's up to you to decide how much wine vs. chicken broth to use. I tend to drink wine while cooking with it, so I end up adding more than the 1/2 cup to the risotto as my hand gets heavier ;)
When the rice is tender (finally) add the mozzarella, tablespoon of butter, parsley and parmesan.. Stir to combine. Bellissimo!
:) The Celiac Seal