Carol's Culinary Cues - December, 2006

(c) Carol Fenster, Ph.D. - President, Savory Palate, Inc.

8174 South Holly St., #404, Centennial, CO  80122

800.741.5418

ISSN 14244

IN THIS ISSUE:

- My "favorites" of 2006

- Gluten-Free Events Signal a New Era

.My "Best Finds" in 2006

I am writing on two new cookbooks which means trying lots of new ingredients and aids. The ones I find myself reaching for, over and over again, as I test these new recipes as well as preparing my own food are:

1. :La Tortilla Factory's Gluten-free Tortilla Wraps. These wraps are soft and supple, taste great, and can be used in any recipe that calls for traditional wraps. I wrap sandwich meat, egg salad, tuna salad, and sometimes just plain old peanut butter and jelly inside one and it's like a feast for me. If your regular grocer doesn't carry them (they're still new) then ask for them. This company already makes regular tortilla wraps that are stocked in grocery stores, but the gluten-free version is new.  www.latortillafactory.com.

Me and My Sous Chef

2. Expandex Modified Tapioca Starch

I continue to find new ways to use this miraculous new ingredient. It makes muffins rise a bit higher, makes the crumb more like wheat muffins, and lengthens the muffin's shelf life. It also reduces that sticky, gummy exterior we sometimes get on the outside of baked goods. It gives extra crispiness to cream puffs and improves the texture of  pudding cakes cookies, and bars. It has no taste so it doesn't compete with the flours you use or the flavorings you add to the recipe.

Go to www.expandexglutenfree.com to find out where to order it. If you want to try it, replace 1/4 cup of the flour in your favorite muffin recipe and then bake as usual. The recipes in my forthcoming book, 1000 Gluten-Free Recipes, will use Expandex in many different ways but the book won't be available until 2008.

3. Smoked Paprika

This is a special type of paprika that is becoming increasingly available in grocery stores, but you may have to go to a specialty store or order it online. It adds a smokiness and depth to soup, stew, meatloaf, and spice rubs for main dishes. It just takes a little to jazz up a plain recipe. If you can't find it in stores, you can order it at www.tienda.com.

4. Celiac Food SmartList by Clan Thompson

I purchased this list and have it installed on my computer (it's available for Windows and Mac). As I write my cookbooks, I can easily  verify that a food is gluten-free before typing it into the recipe. It is especially useful as I write Gluten-Free Quick & Easy which uses more ready-made foods than my previous cookbooks. The SmartList  was just updated on December 1, 2006, so it very up-to-date. I understand that the list is also available for hand-held devices, but go to www.clanthompson.com for more information.

Gluten-Free Events Signal a New Era

There are many exciting gluten-free events coming up and I can't help but think about how much progress we've made since 1988 when I first adopted a gluten-free lifestyle. 

1. First, I'm very excited to be a part of the 2007 Denver-based Gluten-Free Lecture Series brought to you by Suzanne Bowland of GF Culinary Productions (www.theglutenfreelifestyle.com). Called the "Art and Science of Gluten-Free Gastronomy", gluten-free experts and chefs will present monthly sessions at the historic Phipps Mansion near downtown Denver. On February 20, I'm paired with Chef Matt Selby of the Vesta Dipping Grill as talk about gluten-free flours and cooking. On May 15, I'll appear again so mark your calendars.

2. The Gluten-Free Culinary Summit will be held in August, 2007 somewhere in Colorado with details to be announced soon. I will be a guest speaker, along with many other gluten-free experts that you will recognize.

3. In February, I will tape several segments on gluten-free cooking for the PBS show, "Creative Living with Sheryl Borden". Go to www.kenw.org to learn more about the show, which is fed to 40 states and 118 markets on the Public Broadcasting Service (PBS) on Sundays.

3. The Whole Foods-Belmar in Lakewood, Colorado is presenting a gluten-free session on Sunday, January 7 from 10:30 AM to 1 PM in the Salud! cooking classroom. Price is $20. Topic: Grains are a good source of healthy, fiber-filled complex carbohydrates. Learn about different grains and make several healthful and tasty grain-based recipes featuring some of our lesser used grains such as quinoa and amaranth.  On Wednesday, January 31, the same store offers a store tour from 5:30 PM to 7:00 PM for free. Topic: Finding and identifying gluten-free foods can be a challenge. On our tour you will visit each department, tasting and learning about our gluten-free products. Please register in advance at the customer service desk. For more information, go to www.wholefoodsmarket.com.

4. Melinda Dennis, MS, RD, LDN through Delete the Wheat Nutritional Consulting, is offering a session called Maximizing Your Nutrition and Health on the Gluten Free Diet, Saturday, January 20, 2007, 1pm – 5:30pm (doors open at 12:30pm for registration) Inova Alexandria Hospital, Alexandria, VA. Cost $25/person. Pre-registration required. Pre-registration deadline: January 10, 2007. After 1/10/07, please call 617-851-8643 or email MelindaRD@deletethewheat.com to check on seating availability. No credit cards.  Please make check payable to Delete the Wheat and mail to Melinda Dennis, 14 Washburn St, Watertown, MA 02472. For details online, please visit: www.deletethewheat.com.

Food for Thought:

"Good cooking is an art which is easily acquired."---Fannie Farmer

What is Carol Reading These Days?

I have cut back on my travel in 2007, so I will devote this section instead to what I'm reading in the way of cooking-related books. On my shelf is 1000 Days in Venice, by Marlene de Blasi, the story of a food writer who falls in love with a Venetian banker and starts a new (married) life in a new country. Recipes and comments on culinary traditions endeared the book to me. (I told you in an earlier issue about deBlasi's other book, 1000 Days in Tuscany-- the Venice book precedes it chronologically). And, I'm just starting to read "United States of Arugula: How we became a gourmet nation" by David Kamp.

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 My mention of any particular company or product in this newsletter does not constitute an endorsement by Savory Palate, Inc. Please do not regard the information in this newsletter as medical advice. Seek the counsel of a qualified health professional.