Gluten Free Dining in Chicago ~

Dining out gluten free in Chicago is pretty dreamy. I had no idea just how dreamy until I spent four days in the Windy City this month and was wined and dined in gluten free style all around the beautiful city! I was invited to Chicago to attend the Preceptorship Program through the University of Chicago Celiac Disease Center (www.cureceliacdisease.org), due to the fact that I'm now sitting on their Advisory Board. It's truly an honor and I realize that I've finally found my small (but meaningful) place in the world of Celiac Disease support and research.

The entire four-day experience was a joy and a complete whirlwind! It all began on a very rainy morning in San Francisco on a flight to Chicago I was certain would be delayed or cancelled...but the gluten free Gods were watching out for me and my Virgin Airlines flight took off without issue, even landing early. My mystery host and ride from the airport was the Chair of our advisory board, Lisa. We had never met until she pulled up in front of baggage claim but I knew from the moment we first spoke on the phone this past summer, she was an awesome lady! Lisa's the kind of person who's energy and spirit transcends a phone line, immediately exuding such a wonderful sense of her lovely personality. Needless to say, our senses of humor aligned very quickly and we've decided that we're forever going to be GF colleagues and friends.

I was welcomed into Lisa's home by her beautiful family, as well as being welcomed during the week by all of the board members with such warmth and friendliness. I'm not sure if it's a "midwestern character trait" to be so friendly, or perhaps it comes from the fact that we're all passionate about the same cause, finding a cure for celiac disease, while supporting one another along the way.

One of the highlights of my trip happened shortly after Lisa and I met at the airport. She took me to a family favorite restaurant, DaLuciano's, (http://www.dalucianos.com) in River Park just outside of Chicago...where they serve homemade gluten free Italian food that will make you weep. Seriously, I did when my plate of lasagna arrived! 

                                                

But even prior to the lasagna there was a smattering of deliciousness steadily arriving at our table. The sweet owner, Rosa, ordered several appetizers for us...fried mozzarella wedges (seen in above photo), along with bruschetta made with their freshly baked GF bread, and fresh garlic bread. It was a feast for the eyes and the stomach. It honestly took me several minutes to believe that all of this wonderful looking food was totally gluten free, and that I could eat it without concern!

One of the most impressive parts about DaLuciano's is the fact that the restaurant has two kitchens separated by a small hallway. One of the kitchens is entirely dedicated to gluten free food preparation! The other is the main restaurant kitchen. Let's just say, they take gluten free cooking very seriously there and to an entirely different level. It's an extremely professional operation.

They even have a dedicated gluten free hot oil fryer and separate prep areas, ovens...along with an entirely stocked kitchen that's never seen one crumb of gluten.

This is DaLuciano's gluten free freezer which holds all of the plentiful GF products their restaurant has become so well known for, such as raviolis, lasagna, cannolis, focaccia bread, pizzas and much more...

And please...let's not forget about dessert! Rosa creates her own hand-rolled gluten free cannolis, to boot! I hadn't eaten a cannoli or tiramisu in years until this fateful evening when it was impossible to resist the robust dessert options. It's not often that authentic Italian food is prepared gluten free with such care, passion, and knowledge. You see, three of Rosa's seven children have Celiac Disease, therefore, ensuring that every GF item on the menu has been carefully created by Rosa, herself.

The next time you are visiting Chicago you absolutely must visit DaLuciano's for lunch or dinner...or perhaps you'll decide to visit the Windy City for the sole purpose of dining there - either way, it's completely worth it. It will truly be a dining experience that won't easily be forgotten and the best part is...most of the GF foods at DaLuciano's can be purchased and taken with you! 

Buon Appetito e Buon Natale!

A Mix of Cultural Flavors ~

Summertime brings forth so many amazing fresh fruits and veggies that we really have no excuse for not eating well right now, and enjoying the flavors that nature has so generously given to us. I've been frequenting my local farmer's market that's close to my house, every Saturday morning when I'm in town. Last Saturday, I loaded up on some delicious peaches, baby tomatoes, zucchini, kale, you name it...and I love how Mother Nature considered all of us Celiacs when she was creating these foods that taste perfect straight out of the ground/garden or picked from a tree...just as she intended.

Recently, I've realized that I tend to cook foods that I have eaten and learned about while traveling abroad and have then become favorites of mine over time. Another thing I have realized about myself, I rarely use recipes. I should dust off some of these amazing cookbooks that are lining the top shelf in my kitchen and put them to use more often, so now I have another project to add to my never ending, "To-do" list. If I had the luxury of being independently wealthy...you can guess where you would find me most of the time...yes, in my sweet kitchen cooking away and creating delicious (I hope) meals for all of my friends and loved ones. In the meantime, I do my best to always try new dishes that come to mind or heart, remembering along the way, tastes from some of my favorite cultures and stops on the map.

In another part of my adult life, I used to spend a lot of time in Italy - what an amazing country. Just say the word "Italy" to most avid travelers and they start drooling and going on and on about a favorite restaurant they dined in, or a villa they stayed at and...the pasta, of course. I have a very fond memory of the last real pasta dish that I ate (full of gluten) before surrendering to my new life as a Celiac. It was in September of 2000 - I was staying at a friend's villa she owns and runs with her family, Villa di Piazzano in Cortona, a most magical location on this earth. My friend and her mother prepared the most delicious, authentic and special meal for my birthday. I can still smell and taste the ravioli with walnut sauce they handmade for me. At that moment, I was keenly aware that dish would be the final authentic, Italian, gluten-filled ravioli I would ever eat...let's just say, I scrapped every morsel off of my plate that night.

The other evening as I was assessing all of the fresh veggies in my fridge, I decided to create a lovely Insalata Caprese, a true favorite of mine and garnish it with the basil I'm growing, along with a fabulous fig-vinegar.

It's the perfect summer dish filled with such robust old-world flavors, grown close at hand and locally. Pair it with a crisp bottle of Pinot Grigio, some additional antipasti, and you have a lovely dinner to share or eat all by yourself!


Jumping across the Mediterranean, here's truly my favorite dish/meal that I literally live on whenever I'm in Spain or the Basque Country, Tortilla Espanola. Mmmmmmm

Last night, I was thoroughly inspired to cook up my own Tortilla because earlier in the day I had been influenced by all the social media chatting taking place about this week/weekend's Jaialdi celebration in Boise, ID. Jaialdi in Euskera (Basque language) means "party time" and boy won't it be. Every five years, thousands of us Bascos ascend upon the city of Boise to celebrate in grand style for five days of eating, drinking, dancing, socializing and oh yeah, there's some cultural activities going on, as well. Bar Gernika in Boise has rockin' Tortilla and I really can't wait to sink my teeth into a large pie-shaped piece...pieces throughout the weekend...so last night's dish was just getting me geared up for my staple that I shall be eating for the next few days, along with several...many Kalimotxos...and really, how great is it that "Kalimotxo" has it's own Wikipedia address?!


The Tortilla that I created last night was traditional in the sense that it included potato, onion and eggs, but I spruced it up a bit with some fresh zucchini slices, chorizo slices and Basque cheese. When it fluffs up in the pan, you can't help but start snapping photos. I use a great tortilla pan that I purchased from the La Tienda...William Sonoma carries one, as well...but mine was much more economical and works like a charm over and over again. If you are so inspired to pick one up for yourself, I promise you will not be disappointed. It makes the flipping of the tortilla a dream and if you have every tried to flip with a flat plate on the bottom, over the sink, fearing running eggness dripping all over your kitchen or suffering from 3rd degree burns, this is the pan for you.


On our last trip to visit family and friends in Euskadi (Basque Country), daily trips to the bar on the beach in San Sebastian for our Tortilla fix were quite common, and having to say "agur" (goodbye) to that little ritual and assimilate back in to my present life, was a bit challenging. Though we can recreate amazing dishes or simple peasant food we've tasted in far off lands, I think the missing ingredients of culture that can rarely be emulated is the fresh, salty ocean air, or the echo-ing of clanking silverware and dishes being washed down a cobblestone alley somewhere in Toscana...or perhaps, it's really just that they grow amazing tomatoes across the Pond.


Insalata Caprese
Serves 2-4

- 3 Heirloom tomatoes - medium size, sliced

- 2 Cups chopped
red leaf lettuce

- 1/2 Large avocado, sliced

- Fresh Basil leaves

- 1/2 Cup of fresh mozzarella cheese (small ball-size)

- 3 Tbsp. Olive oil

- 4 Tbsp. Fig vinegar

- Salt and pepper to taste

Chop lettuce and place in a narrow strip down center of serving plate. Slice all tomatoes and layer them on top of the lettuce. Layer avocado slices on top of tomatoes, garnish with fresh Basil. Place mozzarella around plate as desired. Drizzle olive oil and fig vinegar over the salad. Salt and pepper to taste.

Mangia!

Tortilla Espanola (con queso y chorizo)
Serves 4

- 5 large eggs

- 2 large potatoes, peeled and thinly sliced

- 3 to 4 tablespoons olive oil

- 1 onion, peeled and finely chopped

- 2 Chorizo (sausages) medium sliced

- 1 Small zucchini, thinly sliced (optional)

- 2-4 oz. of sliced Basque or Spanish cheese (white)

Directions

Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt. Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip). This is why the tortilla pan is great. Add the potato and fry for a couple of minutes. Add the onion and saute together until onions become translucent.

When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the zucchini (optional)and eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture. Layer the cheese on top of the dish, lightly submerging the cheese into the egg mixture.

Cover pan and fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey...well, sort of.

The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists, flip the tortilla over onto the plate and slide back into the pan to cook the underside. If you are using a tortilla pan, simply secure the top lid to the bottom, hold handle firmly and flip in a quick motion. Keep shaking the pan lightly so the tortilla does not stick to the bottom.

Once it feels firm on the edges and soft in the middle (after about 2 minutes) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish. Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes.

Janaritu! Coma!

If you have any favorite cultural dishes that are meaningful to heart and belly, please send them my way. I would love to post some other dishes to share.

Tomato Bisque ~

I am a soup person - I love soups of all kinds but a lot of the time eating soup in a restaurant, that's not home made, is quite impossible due to the abundant use of wheat flour in most soups as a thickener. Rarely is there a time when I find a safe soup that I can completely trust to be gluten-free. I know it's the same for most of you, as well.

This past weekend I was fighting off a crummy cold (again) and decided after a bountiful shopping spree at Whole Foods that I would hunker down and cook...soup.

One of my new, most favorite cook books I've been working out of is Cristina's of Sun Valley, by Cristina Ceccatelli Cook. A Tuscan native who moved to Sun Valley, Idaho years ago, is not only the author of this book but the founder and owner of Cristina's Restaurant, which she opened in 1993. It's such a delightful restaurant tucked away in my most-favorite location in downtown Ketchum, ID at 520 Second St. East.

The food put forth at Cristina's is always uncomplicated, original and delicious...rooted in her native Tuscan taste buds and classic flavors. Whether you drop by (make sure to call for a reservation) for a delicious, hearty breakfast or brunch, a visit to the colorful and tempting deli case to pack up for a picnic, or dining by candlelight in the cozy dining room, you are sure to leave Christina's sated and armed with one of her cookbooks!

So back to soup...I have to admit that I've never cooked a Tomato Bisque from scratch. It's one of my favorite soups though, so when I found Cristina's tomato bisque recipe that was so simple and fresh I couldn't resist. My mom assisted and we whipped up a huge pot of warmth and a very healthy and warm meal that I've been enjoying for several days. It was a small accomplishment that put a big smile on my face upon the first taste while thinking to myself, "hey, I just cooked this delicious soup."

It is such an easy recipe that I don't think Cristina will mind me sharing it with you all, and most importantly...it's gluten-free!

Tomato Bisque - Serves 6

- 3 Tablespoons extra virgin olive oil

- 1 Small yellow onion, diced

- 1 Tablespoon finely chopped garlic

- 2 Tablespoons fresh basil chiffonade

- 1/2 Cup white wine

- 8 Cups fresh, ripe Italian tomatoes, diced, with their juice, or 8 cups canned Italian tomatoes

- 1/2 Teaspoon red pepper flakes

- Salt and pepper to taste

- 1 1/2 Cups cream

- Fresh basil leaves, for garnish

- 2 pieces of Udi's toasted bread with olive oil (for GF crostino)

Simply saute the onion, garlic and basil in olive oil until onions are tender and light gold in color (until they become transparent). Then add wine and let cook for a few minutes. Add tomatoes, red pepper flakes, salt and pepper. Simmer for about 12 minutes, stirring occasionally. Then pulse mixture briefly in a food processor or blender to obtain a creamy consistency. (I had to pulse the mixture in two different batches, for the same amount of time and it worked perfectly).

Return (all batches) to the original pot, whisk in the cream and bring to a gentle simmer. When ready to serve, drizzle each bowl of soup with olive oil and garnish with a fresh basil leaf and home made gluten-free croutons.

Croutons: Thanks to a gluten-free friend, I learned of the delicious Udi's Gluten-free food/bread that I've been toasting all week. I just toasted the bread, drizzled with olive oil and then cut into squares and garnish the soup. I also grated fresh parmigiano that topped it off perfectly.

Cristina says that this soup is also very good served chilled for a summer evening- similar to a gazpacho. Mmmmmmmmm




Stay warm. Eat gluten-free soup. Say thanks to Cristina!

Gluten-free "Normalcy"...Happiness in a Bowl or Two~

It's not often that a Celiac is able to walk into a lovely Italian restaurant, or restaurant of any kind, and sit down to order gluten-free pasta that's made to order right off of the regular menu! Well, recently it was my lucky night as this delicious "Genoa" shrimp, pesto-cream, and pine nuts with gluten-free fettuccine pasta dish you see above was just what the doctor ordered...and it was fantastico! The pasta was light and held its shape perfectly, and the entire time I was eating this savory dish I kept pinching myself that this was a gluten-free dish being served in a terrific and authentic feeling Italian wine bar, in the U.S...for a minute I thought I was back in Italy - it was that good.

I was able to order this wonderful dish at a Boise restaurant, Asiago's Italian Restaurant and Wine Bar on W. Main Street. It's quite a savvy and hip eating establishment with a cool bar and wine cellar used for dining and wine tastings. Asiago's also has enjoyable window seating and a lovely patio that opens up onto the street...did I mention the enoteca-styled interior with a mural of "the boot"...AKA..Italy carved out nicely on the main-facing brick wall. Delizioso!

If you are a Celiac or not - definitely visit the lovely Asiago's Wine Bar and enjoy feeling like a "normal eater," as you order off the large two-paged menu and for an hour or two, feeling like you're dining abroad.


Last week I created a new gluten-free Taco recipe and thought I would share this tasty and spicy Mexican dish with you...and it is also happiness in a bowl or on a plate.

We decided on chicken tacos with 100% corn tortillas, along with tasty black beans, some fresh-seasoned rice and yes-oh-yes...Sangria - Ole!

I prepared this chicken taco dish with a bit of a kick, though I didn't actually realize how much of a kick...pheeeew! It was a simple meal that can be added to or minimized according to your individual taste buds~ Serves 3-4 people.

Vamanos:

- 2-3 (organic) chicken breasts, chopped

- 1 sliced onion (any kind)

- 1 orange and yellow chopped peppers

- 1 small can of chile verde (all I found were gluten-free)

- 2 Tbsp. of good olive oil

- 1 Tbsp. of garlic salt

- 1 can of organic black beans

- 1 small can of organic corn

- 1 package of quality maize/corn (only!) tortillas of your choice

- 1 package of manchego cheese

- 2-4 servings of steamed basmati rice

- 2 sliced avocados

- 2 diced tomatoes

- 1/2 chopped head of butter lettuce

- 1 jar of your favorite salsa (we chose a local favorite)

First, I would prepare the rice in your steamer and get that started - takes about 20minutes...then I simply browned the onion and then chopped up up the chicken breasts and placed them in the skillet with the olive oil and a bit of salt and pepper. Let the chicken start to whiten on the outsides, then add in the chopped peppers and sautee for 10 minutes, stirring every few minutes to keep from browning too much. After 10 minutes (or when the chicken is well on it's way to being cooked) add in the chile verde sauce - now, I unknowingly used the entire can and though tasty, whoooo, light'em up baby. I would advise using 1/2 the can...or to your preferred taste.

As the chicken is cooking to perfection, combine in a saucepan the black beans and corn after draining both and let simmer on low-med heat. Then chop the tomatoes, avocado and lettuce and place on separate serving plates and shred or crumble the manchego cheese and voila...your toppings are ready to go. I also highly recommend making some guacamole to top off your taco/tostada dish.

Lastly, steam your tortillas or make your own like I did - muy bueno! Then it's the fun part - the creation of your own tacos!

Do you layer with beans first...or cheese and then the rice, or perhaps you start with the delicious chicken verde and then pile on the goods - it's all up to you and rest assured, it most likely tastes equally delicious in the tummy, no matter how you stack it! Just don't forget to add salsa and plenty of guacamole. Your taste buds will thank you.

If you have a favorite GF taco recipe - please share them.

Enjoy and Ole~