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IN THIS
ISSUE:
-Enjoy Beef Ragu --- Under the Tuscan Sun
-Try This
Fabulous Focaccia Idea
-Get
Involved in the American Celiac Task Force
-Thanks to
a Thoughtful Hostess
-Buckwheat
and Sorghum are Nutritious and Gluten-Free
-Happy
Halloween Cookies
-Where in
the World is Carol?
-Food for
Thought
Enjoy Beef
Ragu' --- Under the Tuscan Sun
| I just saw the movie "Under the Tuscan Sun" and it
transported me back to two wonderful trips to Tuscany, about this same
time of year. Although the movie only loosely follows the book by Frances
Mayes, I recalled the wonderful northern Italian food.
If you want to try a fabulous Tuscan dish, go to www.CarolFenstercom, click on
Recipes, then on Beef Ragu. I've served it often, including large
dinner parties. They loved it! You will, too. While you're at my web site,
click on Tuscany Travelog to take your own trip (vicariously, of
course) to Tuscany. |
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Try This
Fabulous Focaccia Idea
Do I seem to
be focused on Italian food? Perhaps... At any rate, try this fantastic idea that
Andrea Levario shared with me (more on Andrea later).
When she bakes
Focaccia (see my web site for recipe), here's what she does. "I place a sheet of
foil in the pan. Then half way through the baking, lift the bread out (thanks to
the foil) flip it over onto a baking stone, then bake for the remaining
time. It gets the bread nice and brown on the other side, too. Then we
slice it open and use for sandwiches." She says to spray the foil with cooking
spray and preheat the baking stone when you're preheating the oven. I've often
used the Focaccia bread for sandwiches, but this is definitely a new
twist.
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Get
Involved in the American Celiac Task Force
Andrea Levario
is the Co-Chair of the Legislative Project, American Celiac Task Force. This
group was initiated by Dr. Alessio Fasano, Director of the Celiac Research
Center at the University of Maryland School of Medicine AND a many leading
experts in the gluten-free community.
You probably
read about this group, but they're responsible for getting the celiac segment on
the TODAY show in August. You can help by going to www.celiaccenter.org/taskforce.asp
and sign up to get updates. Use the web site to communicate with your elected
representatives and let them know we want better food labeling and recognition
of celiac disease. If you want to e-mail Andrea directly: actf@fogworks.net.
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Thanks for
a Thoughtful Hostess
A wonderfully
thoughtful hostess prepared this dinner for my husband and I recently:
Appetizers, served on the patio, were rice crackers with goat cheese rolled in
fresh, chopped rosemary. Dinner was grilled salmon and a baked potato. The salad
was pickled beets sprinkled with chopped fresh herbs from her garden. The
vegetable was buttered green peas with pearl onions. Dessert was
incredible: Panna Cotta with lots of fresh raspberries and blueberries. To
make the evening more enchanting, our hosts' home is in the foothills of the
Rockies and foxes kept approaching the patio to curiously watch us and beg for
food. Altogether a memorable evening!
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Buckwheat
and Sorghum are Nutritious and Gluten-Free
Despite what
you may read elsewhere, we learned at the Gluten-Free Living
conference that all five of the major buckwheat manufacturers in the U.S. use
dedicated facilities. That's great news for those of us who love buckwheat and
appreciate it's nutrients. Sorghum is another nutritious gluten-free grain and
its four main manufacturers also assure us of its safety. I am a big fan of
sorghum because it's light in color and neutral in flavor and makes my baked
goods come the closest to wheat-baked as possible.
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Happy
Halloween Cookies
For some
really cute ideas for cookies, see my book Gluten-Free
Celebrations. There are several recipes for kid's cookies in the shape of
spiders or bugs that might work really well for Halloween parties.
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Where in
the World is Carol?
This month,
many of the gluten-free vendors are exhibiting at the national conference of the
American Dietetics Association in San Antonio, TX on October 25-28, 2003.
In fact, most of us are located in the same aisle so the dietitians can find us
easily. We're also holding a special educational session on the gluten-free
diet, and I'm going to demonstrate preparation of gluten-free foods. I'll tell
you more about it next month.
On November,
2, 2003, I'll have a table at the Celiac Disease Foundation Annual Educational
Conference and Food Faire. For more information on the conference, go to
www.celiac.org or call 818.990.2354.
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Food for
Thought
As someone who
believes "Eat dessert first. Life is uncertain" , this is interesting: Did
you know that Americans are eating fewer desserts in restaurants? Apparently,
larger main-dish portions mean we're too full for dessert.
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