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IN THIS ISSUE:
A Corny Solution for Busy
Cooks: Polenta
Quick, Nutritious Kid's Snacks
Feast, Food, & Fun
Visit My New Web Site
Where In The World is
Carol?
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A Corny Solution for Busy
Cooks: Polenta
While racing through the grocery
aisles last week, I threw a package of Polenta into my grocery basket and made a
mental note to tell you about it. If you live in the South, you probably know
this dish as corn grits; in Italy, it's called Polenta. Simply cut off a slice, fry it in a little oil until it's crispy and
crunchy and serve it alongside the entree just like potatoes, rice, or pasta.
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These little rounds of polenta
also make a great base for a kid-sized pizza. Or, top them with your favorite
topping for great appetizers. Anything you can put on crostini or bruschetta or
a cracker can be put on fried polenta. Made by the well-known Quinoa
Corporation, it says gluten-free right on the package and comes in plain as well
as several flavors.
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Quick, Nutritious Kid's Snacks
Last month, I taught a class at Wild
Oats Market about snacks for kids with food allergies. Many of these recipes came
from our book Food Allergy Field Guide. Pizza makes a great snack
anytime, especially since you can make smaller, kid-sized crusts, freeze them
and then add toppings just before baking. You can even make a breakfast pizza by
using scrambled eggs and bacon rather than the traditional pepperoni or sausage.
We tried hummus as a dip for vegetables or crackers. We made pudding (good way
to get calcium into your kids), mixed it with crushed cookies and layered it in
a bowl for "Dirt in a Dish".
We made a Party Mix using
gluten-free cereals, tossed with spices, and then browned in the oven to a
delightful crispiness. We made S'Mores using Healthy Valley Rice Bran Crackers
as the base. Top one cracker with your favorite gluten-free miniature marshmallows, broil until the
marshmallows just start to brown, add a small piece of Tropical Source chocolate
bar, and top with another Rice Bran Cracker. Press down gently to "smoosh" it
all together and enjoy! Buy enough ingredients, because I guarantee that you'll
want your share along with the kids!
Finally, we experimented with a
product called "Mochi". It's made from brown rice, found in the refrigerated
section of your health food store, and comes in several flavors. You simply cut
the block of rice into small squares, bake them at 450 F degrees for about 10
minutes and they magically puff up into delectable, crispy little pillows.
Wild Oats now offers a very helpful
gluten-free shopping guide. If you don't see it, ask for it. And, be sure to
tell them thanks!
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Feast, Food, & Fun
Last month I attended the
International Association of Culinary Professionals, a gathering of foodies like
me to
hear noted chefs, restaurateurs, and cookbook authors such as Rocco (NBC's "The
Restaurant"), Ina Garten ("The Barefoot Contessa", Food Network) and Anthony
Bourdain ("Cook's Tour", Food Network). We watched barbecue techniques from
Jacques Pepin, Steve Raichlen, and Bobby Flay, learned about food trends and new
spices (go to www.vannspices.com
to order high-quality spices), and made many new friends. I even sat at
the lunch table with Betty and Pat, the two friendly ladies who do the aluminum
foil commercials on TV. (OK, so I'm name-dropping. But it was fun to see
these people in real life.)
Everyone's passion for anything
connected to food was very evident and there was no shortage of food as various
companies competed to offer the tastiest, newest, most exciting food products.
Interestingly, years ago when I attended this same conference there was little
interest or acceptance of special diets such as ours. Yet, this time I noticed
that most people I spoke with were much more empathetic toward food
sensitivities...either because they personally live with a food sensitivity or
know someone who does.
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Visit My New Web Site
Please visit my totally new web
site. It has a new, jazzy look with gorgeous photos and new information. Let me
know how you like it. You can visit at
www.SavoryPalate.com or
www.CarolFenster.com. In the months to come, I plan to add some new
features and new recipes.
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Where in the World is
Carol?
Please join me at the GIG conference in Portland, OR
on June 4-6, 2004. See www.gluten.net. I'll
demonstrate the perfect, no-pie crust and you'll even get your very own piece of
pie!
Also, I will hold a special class
on Pizza and "Oatmeal" Cookies at Bob's Red Mill in Milwaukie (a
suburb of Portland) Thursday, June 3, at 6:30 PM. For details and to
pre-register (required) call Bob's Red Mill at 503.645-3215.
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