Saturday, July 28, 2012

Gluten free Flourless Chocolate Cake

Its flour-less, its an easy Gluten Free dessert, so I am not sure why more restaurants don't offer it.  For a super easy to make and simple to clean up dessert - just make it at home.  You can easily have it all done in 30 to 40 minutes.  I have tried lots of recipes and they are basically all the same - butter, eggs, sugar and chocolate.



Ingredients:

4 oz bittersweet chocolate (I use Ghiradelli 60%)
1/2 Cup unsweetened cocoa powder (I use Guittard)
3/4 Cup sugar
1 stick unsalted butter
3 eggs

1.  Preheat an oven to 375 degrees

2.  Use can use a 9 inch or 8 inch round pan.  If you use the 9 inch pan it will be thinner - but it will work with either.  Cut a piece of wax paper or parchment paper.  Butter the bottom of the pan (use your hands - it works the best).  Put the paper in, flatten, then turn the paper over and flatten it down in the center.

3.  Make a double boiler.  Put a bit of water in the bottom of a pan and place a metal bowl over top.  The water should be a simmer to slow boil.  Melt the butter and chocolate together.  Alternatively, you can melt it in a microwave safe bowl.  Cook at 50% for 2 minutes, then add 30 seconds at a time until it is melted.

4.  Next, whisk in the sugar.  Once incorporated whisk in the eggs.

5.  Sift the cocoa powder into your mixture and stir in CAREFULLY; otherwise you'll have cocoa powder all over the place.

6.  Pour into your pan and cook 20 - 25 minutes until done.

Slice it, dust with powdered sugar and pour a cup of coffee or a tall glass of milk.


Enjoy,

The Un-Gluten Guy

Sunday, July 22, 2012

Oatmeal etc

What's for breakfast?  Cereal, toast, yogurt, a smoothie; well, sometimes I have oatmeal.  On the weekend there is time to cook it but during the week I bring instant to work.

On of the early ones I tried which has stood my test of time is Gluten Freeda.  I have tasted all of their flavors but I tend to favor the apple cinnamon.  It is simple to prepare with some hot water and a few minutes.  It has a good taste without being overly sweet.  The texture is soft but with a bite or chew - the way that oatmeal should be.


A new one that I tried recently was Simpli.  It was promising - an apicot flavor for the morning sounded  good.  Unfortunately, it fell flat.  The texture was more simpler to a stage 1 baby food - completely mush.  The apricot flavor left something to be desired.  I removed this from the lineup of breakfast options.
How about rolled oats?  Montana Monster Munchies Legacy Valley rolled oats are an option.  They are sold on amazon but I found them in a GF shop in Southern California.  I nice bowl of oats tastes like this.  You can toast them first for a nuttier flavor.  I toasted them and used them in a GF recipe for Girl Scout cookie Do-si-do's.  My daughter and her girl scout friends loved them.


Who could forget Bob's Red Mill.  For steel cut oats this is my go to bag.  On a Sunday I'll cook the oats then mash in a banana and place fresh berries overtop.  Then I melt some butter and mix with honey and pour overtop.

Hungry yet?  Go eat,

The Un-Gluten Guy

Sunday, July 15, 2012

Eddie V's La Jolla

So, we went out with friends.  They had been to the restaurant and liked it.  This has been the new hot spot in La Jolla Dining.  Eddie V's is a chain with restaurants in Texas, Arizona and La Jolla.  The first restaurant opened in 2000 and they offer steak and seafood in a causal but fine dinning like experience.

My wife called and spoke with them before our visit and they informed her that they can accommodate gluten free requests.  What is strange is that every other location has a GF menu online; but, the La Jolla location does not offer a separate GF menu.  I was informed to talk to the server.  They lose a star there.    I hate being out with others and having to take the time to pick something, go thru all of the ingredients and they possibly have to re-look at the menu and find another item to then have questions about before I can actually place my order.

As far as our waiter goes,  he seemed to be aware of the menu and ingredients, although I choose simple items to eat.  For my starter I had a heirloom tomato and mozzarella cheese salad with evoo and balsamic.  This was a simple preparation but tasted fresh and light.

For dinner I had a salmon filet that was broiled with roasted heirloom potatoes.  It was topped with fresh sliced peppers and some micro greens.  Simple, tasty but the filet was small and probably a 1/4 of the size of the sole that my friend ordered.  She took half of hers home - I could have eaten another filet to fulfill my hunger.

When the food came to the table the runner made no mention of the food or allergens so they lose a 1/2 star there.

Overall the food was good.  I would give it 1 1/2 out of two.  My wife had the lobster soup which she thought was okay but she loved her lobster tacos.

For the star rating
GF Menu - no stars
Waitstaff knowledge - one out of one star
Dishes served stating they are GF - no stars
Food - 1 1/2 out of two

Total - 2 1/2 out of 5 stars

I think I would go back.  It would be nice if they adopted a GF menu like every one of their other locations, this would raise them to 3 1/2 stars.  If a patron has an allergy, any allergy, it is so important for the kitchen to relay that information to the runner so they can assure the patron that their food is allergen free.

The Un-Gluten Guy

Sunday, July 8, 2012

Yummy Cheese Crisps

Need a good snack?  How about a cheesy side to a meal?  This is good for both and I guarantee you'll eat some while you make them.


What you need:
A block of Cheese - Hard cheese like parmesean
A Grater
An Oven
Silpat (the non-stick silicone mat for cooking)

1.  Preheat the oven to 350 degrees.
2.  Grate the cheese.  We usually do parmesean but sometimes mix in some mimolette (its a semihard french chedder).  The problem with softer cheese is the oil comes out as you cook it.



3.  Take a nice size pinch of the cheese and place it on the silpat (about 6 per sheet).


4.  Cook until it just starts to brown and remove from oven.


5.  Let it rest to firm up before you try to pick them up.


Enjoy,

The Un-Gluten Guy

Legoland California

We live by way too many amusement parks in Southern California.  You have Disneyland, The San Diego Zoo and Wild Animal Park, Sea World, Six Flags and Legoland.

So we go every so often and I wanted to share what I have found.

They do a good job of offering GF food.

When you arrive, check in at Guest Services and ask for their gluten free dietary guide.  This is what your options are as of today.

Burger Stop & Castle Burger - Hamburger with GF Bun and French Fries
Fun Town Hot Dog - Hot Dog with GF Bun and French Fries
Fun Town Market - Chicken Stir Fry without the sauce
Garden Restaurant - Tuna salad, turkey, roast beef
Granny's Apple Fries - Apple Fries
Knights' Table - Chicken without the sauce, corn on the cobb, salad
Ristorante Brickolini - GF pasta with marinara sauce
Sir Scoops A Lot - Sorbet
The Market - GF grab-n-go snacks
Upper Deck Sports Cafe - Hamburger

One of the snacks we have picked up at the stand is Oogie's Popcorn.  They have butter flavor, cheddar and spicy.  GF kettle corn is GF and made in Colorado.

Hope this helps in planning your next trip to Legoland.  Again,  be very specific about your allergies and always talk to the people and verify your food is GF.  Be cautious about cross contamination.

Have a fun trip,

The Un-Gluten Guy

Sunday, July 1, 2012

Eggplant Spread

If you get my tweets, you saw me mention this spread.  My wife stops at a produce stand and gets whatever is fresh.  They usually offer up some simple and tasty recipe ideas.  They had some fresh eggplant and this it what came out of the oven.


Ingredients
Eggplant
Garlic
Goat cheese (optional)
Salt
Something to spread it on (chips, toast, etc)

1.  Cut the eggplant in half lengthwise.
2.  Mince up garlic (for me, the more the better)
3.  Score the meat side of the eggplant so the garlic can penetrate it while it cooks
4.  Spread the minced garlic over the meat side of the eggplant (my wife slices it and slides it into the scored marks).
5.  Cook on the grill or you could do it in the oven.  For the small ones I had to cook about 40 minutes at 450 degrees.  You want to cook it until the meat is soft and tender and the skin is a bit charred.
6.  Remove from the oven and let cool slightly.
7.  Scrape out the insides with a spoon and place in a bowl.
8.  Mash with a fork and season with salt to taste.
9.  Spread on your favorite toast or dip in crackers or vegetable strips.

Enjoy,

The Un-Gluten Guy