Q's Nuts are the best!

Q’s Nuts is a small family-owned & operated nut artisan company started by husband and wife team, Beth and Brian “Q” Quinn. It was founded in 2000 with the simple philosophy that wholesome ingredients, a love of good food, and a passion for cooking in the kitchen would create some of the best tasting roasts around. Q’s Nuts are only made in small batches with the finest ingredients, always assuring a fresh quality product.

Our line of sweet, savory, and exotic flavors are inspired by meals enjoyed, places visited, and closely held family recipes. As Q is constantly experimenting at our Somerville kitchen and storefront, our line is always expanding with new creations to be enjoyed! You can also purchase our nuts online, at seasonal farmers markets, and select stores throughout the Boston area.

Official Website
www.qsnuts.com

Q's Nuts
349 Highland Avenue
Somerville, MA 02144
617-764-3741

FoMu NOW Offers Ice Cream Cake!!

I know a lot of happy people right about now! FoMu just announced their new line of ice cream cakes. If you don't know what/who FoMu is, I will tell you. They are a super-duper delicious alternative ice cream cafe!!! Raise your hands for some dairy free love!!!

What is the [FoMu] ice cream base?
Our signature hard ice cream is made with a coconut base. Our nut-based flavors are made with an almond and cashew blend. Our soft ice cream flavors are made with a soy base.

Why Coconut?
Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because of its health benefits beyond its nutritional content. Coconut cream is of special interest because it possesses healing properties far beyond that of any other dietary fat and is extensively used in traditional medicine. Coconut has antimicrobial, antioxidant, antifungal, antibacterial, and anti-inflammatory properties.Its allergenic properties are lower than that of many other dairy substitutes. Coconuts are technically considered a tree-nut. They usually, however, do not affect those with traditional tree nut allergies.

Is [FoMu] ice cream organic?
We use organic ingredients wherever possible, but not all ingredients are certified organic.

Are all [FoMu] products dairy free?
All of our products, toppings, and condiments are non-dairy.

Is [FoMu] ice cream Gluten Free?
Many of our ice creams and toppings are gluten free. We also carry gluten free cones, Bonnieville Cookies and Taza Chocolates

Does [FoMu] ice cream contain refined sugars?
Our signature hard ice cream contains no refined sugars- It is sweetened with unrefined organic cane sugar and agave.

What is agave?
A naturally low glycemic, unrefined sweet nectar found in the Agave cactus plant.

Where is [FoMu] ice cream made?
Our kitchen is located in Watertown, MA

Where can I find ingredient and allergy information?
Ingredient and allergy information available upon request in store, or email FoMuicecream@gmail.com

COMING SOON: NEW LOCATION
617 CENTRE STREET
JAMAICA PLAIN, MA 
02130

MORE ON FOMU:
"Life is full of disappointments. Anybody who knows me well enough, knows that I have evolved beyond the need for dairy. As in it poisons me with all the cunning of a beautiful assassin."
  http://www.massbytes.com/2012/07/massbytes-dex-mf-ters-trip-to-fomu.html

Gluten Free: Dunkin' Donuts

The gluten-free blogosphere has been abuzz with the news that Dunkin' Donuts is trialing gf products in some of their stores, thanks to a franchise owner in Miami whose son was recently diagnosed as celiac.

The Massachusetts-based purveyor of coffee and baked goods are taking the risk of cross-contamination seriously.  The two products, blueberry muffins and cinnamon sugar donuts -- described as "dangerously delicious" are certified gluten-free by the Gluten Free Certification Organization (GFCO), made on a dedicated line and individually pre-wrapped before being shipped to the locations that are doing the trial.

In addition to the Dunkies stores run by the franchise owner in south Florida that started this change, there are several in the Boston area.  There's been a lot of talk regarding which ones have the gluten-free products but no confirmation of numbers or locations; I'm pleased to be able to share a list I obtained straight from DD headquarters!  All of the below will stock the gf goodness until at least January 31st:

219 Cambridge Street, Allston, MA 02134
209 N Harvard Street, Allston, MA 02134
1955 Beacon Street, Brighton, MA 02135
1008 Beacon Street, Brookline, MA 02446
1316 Beacon Street, Brookline, MA 02446
5 3rd Street, Cambridge, MA 02141
99 Cambridge Street, Charlestown, MA 02129

Of course, the gluten-free versions are more expensive than their glutenous counterparts; a single donut comes in at $1.89 (87% more than the $1.01 for a normal donut) and the muffins cost $2.39 (54% more than $1.55 for a normal muffin).  They're not exactly more healthy either with high calories, fat, cholesterol and sodium content-- but it's fairly equivalent to their regular offerings.  If you want cheap health food, you probably don't want a donut anyway.

Rumor is that an extended trial will begin in February with a full roll-out sometime in the late spring or summer if the trials continue to do as well as it has thus far.

Gluten Free: Kayem Italian Sausages

My family are big eaters of cylindrical meats like hot dogs and Italian sausage.  These are not necessarily the healthiest items in the world, so we tend to switch between a limited range of hot dog brands that we know to be gluten-free, all-natural, and don't contain preservatives.  We have only known one brand of Italian sausage, Perri, to fit these requirements -- until recently, when we were given a package of Kayem Italian Sausage at the Acton Food Pantry.

Kayem was started in Chelsea, MA by a Polish immigrant couple in 1909.  Proud of their local heritage, the corporate offices and main manufacturing plant are still located in Chelsea with an additional plant thirty minutes north in Woburn (sans traffic on I-93).  Regular readers of my column will know my strong beliefs in supporting local businesses.  This old-world style and loyalty, as well as use of technology and exceeding multiple quality standards, have led them to become the largest fresh and fully cooked sausage manufacturer in New England.  They also make Fenway Franks -- yes, the very hot dogs that are eaten at Fenway Park while cheering for the Red Sox.

These sausages, as well as most of the rest of their product line, are all natural with no chemicals, food additives, artificial colors, or refined products.  Every single thing they sell doesn't contain fillers, by-products, ammonia-hydroxide processed finely textured beef or MSG.  With the exception of Kayem Pale Ale Brats, Kayem Polish Loaf, Kayem Meat Loaf and Kayem Macaroni and Cheese Loaf all of their products are gluten-free. The amount of nutritional information on their meat packaging is truly impressive with all ingredients stated clearly on the label and nothing hidden within their  "flavorings" classification.

Cooked sausages.

I'm not a fan of spicy Italian sausage; you'll have to try the Natural 4 Pepper Hot Italian Sausage for yourself if that's your thing.  This is about the Natural Sweet Italian Sausage.

I prefer the taste of the meat to shine through in my sweet Italian sausages.  It's too easy to hide pork gristle with overpowering flavor; this is especially true with overuse of fennel and pepper, neither of which I like outside of Italian sausages anyway.  These Kayem sausages were lightly spiced allowing for full enjoyment of the high-quality pork.  The mix of fennel, pepper, coriander, paprika and other spices complemented the gristle-free meat.

Grilling on the barbecue allowed them to stay mouthwateringly juicy and plump.  We served these sausages with grilled vegetables consisting of green peppers, onions and celery and a side of Nantucket Pasta Goddess's previously-reviewed Goddess Pasta topped with pasta sauce.  Delicious!

Dinner!

Gluten Free: Mass Bytes at the Gluten Free Expo Report!

Crunchmaster products.

Last Sunday was the Gluten Free Expo at the Four Points by Sheraton in Norwood.  Despite an administrative snafu upon arrival, I enjoyed this tremendously.  The event attracted far more attendees than Healthy Villi or any of the vendors had expected -- it was packed!  I failed to make it to any of the workshops due to timing (and honestly, comparatively to the vendors, interest); some vendors left within a couple of hours of the start having run out of their wares.  But the ones that remained were incredible enough to not miss or be sad about the ones that had prematurely left the building.  I'm sure I'll be writing about the businesses and their food for some time to come.

The most amazing thing was that for the first time in several years I didn't have to think about whether the food I was eating contained any gluten or about cross-contamination.  If I wanted to try something -- and I made a point of trying everything, even little sips of the alcohol with prior approval by my prenatal provider -- I could just shove it in my face.  As could Liberty, for the very first time in her life.  The freedom I felt being able to just enjoy food without worry was truly incredible.

Number 9 salsas.  Another local company.

Number 9 tortilla chips.  Delish!

Some highlights, in no particular order (and I'm in the pictures):

Gluten-Free: MassBytes at the GF Expo This Sunday!

Counting down the days.

I'm so excited to be going as media with my trusty assistant Bill -- as well as Liberty, my mother and my mother's friend as regular attendees -- to the Gluten Free Expo being held by the Healthy Villi  this Sunday, October 21, 2012 from 10am to 4pm at The Four Points by Sheraton in Norwood.  Despite having to get up before 8am on a weekend to make it there in time, I've been looking forward to this for months!  It's the very first gluten free expo to be held in Massachusetts and is intended to become an annual thing on the gluten-free calendar.

This day-long event will include six workshops running three times each at 10:30am, noon and 2pm on a first-come, first-served basis.  They differ from the Healthy Villi's quarterly meetings that have more specific workshops like cooking for [insert seasonally-appropriate Judeo-Christian holidays here].  These will be about more general topics consisting of a traveling & eating out panel, a newly diagnosed workshop, gluten-free children and parenting panel, nutrition workshop and two cooking demonstrations with a variety of medical professionals and fellow celiacs.  I'm personally thinking about attending the traveling and children's panels as well as the cooking demonstration that mentions pumpkin muffins.  Mmm... pumpkin muffins.

Will there be the Healthy Villi's traditional gluten-free buffet its members are used to at the quarterly meetings?  I haven't found an answer to this, but it might not matter after a (long, slow) walk through the vendor's area.  There will be shopping & sampling from more than eighty-five purveyors of gluten-free food, celiac healthcare, cosmetics, gluten-free magazines and more.  This includes many national and local companies I've written about in my column here on MassBytes including Pierce's Pantry, Nantucket Pasta Goddess and Against the Grain; businesses I've had on my list to write about in forthcoming blog posts not limited to Something Sweet Without Wheat, Rudi's Bakery and Taza Chocolate; big names like Glutino, KIND, Schar and Bakery on Main; Hannaford and Wegman's supermarket chains; local restaurants such as the Chateau and Burton's Grill; and a treasure trove of small suppliers I'll be pleased to avail myself of for the first time.

Entrance to the expo is $20 for Healthy Villi members, $30 for non-members and $5 for children under 12.  Online registration here or call (617) 262-5422.  If you see me, please come up and say hello, mentioning MassBytes!  Of course, stay tuned for many future posts about the Gluten Free Expo and many of its vendors!  Seriously, SO EXCITED.

Gluten Free: Steamers

Beautiful.

There are many delicious gluten-free products that are the counterparts of the (original) glutinous varieties, but I think it's very important to have a regular intake of food that is incidentally gluten-free.  It would be difficult to be a true foodie without having a strong, continual connection to the dishes that have been eaten all of one's life.  Unless you're a two-year-old like my daughter and are or were raised gluten-free, it's highly unlikely that items that stock gluten-free shelves in the supermarket or on Amazon are the ones that hold comfort or happy childhood memories.  Particularly, local dishes from one's hometown have this effect.

I've spent a lot of time outside Massachusetts -- in three other countries and one other state, making up most of my adult life & adding a citizenship -- but I grew up just off Route 128 in Burlington.  My father's family hails from Lynn, Hull, and mid-century Dorchester and West Roxbury for generations.  Being celiac may have taken many things from me, but it can pry my seafood out of my cold dead hands.  This is especially true with steamers, about which I've been regaled with the story of how my first experience with them at three-years-old in Nantasket (RIP Paragon Park) resulted in two pounds of steamers down my gullet and me being called the "dip-dip kid" for years.  I also spent many a hot summer day digging in the sand for my own dinner.

As an adult, the price of steamers in the grocery store versus the price of other seafood has made them a very attractive proposition this summer and autumn.  Normal prices as well as regular sales have made them considerably cheaper than they used to be and less than half the price per pound of most fish.  The quality has been very good this year as well; there was little Red Tide this summer to hurt the industry and drive the prices up, and the sustainability methods that have been used in recent years has allowed for a bumper crop.  It's also very easy to make and is a favorite of my child as well as myself.

Omnomnom.

Still, whether gluten-free or not: many New Englanders do not know how to properly buy, cook and eat steamers.  (Steamed clams to you recent transplants.  Steamahs if you're a lifer like my family.)

A complete primer and recipe:

Gluten Free: Broiled Bison Steaks, Honey Carrots & Onions, Red Kale & Onions, and Red & White Mashed Potatoes

Sometimes it's hard to be pregnant and write about food.  Okay, it's always a little difficult to eat food while nauseously pregnant, much less write about it afterwards.  That explains both my lack of a column last week (when a high level of stress even for me made it worse) and why I'm writing this post at just shy of 4:30am on the Thursday that it's due (which also has something to do with stress).  I tend to do whatever is the opposite of comfort eating -- comfort fasting?  That doesn't sound right, but I'll go with it.

Dinner.

Even in all of this, there are the home cooked meals that are so deliciously awesome I can't help but be hungry and desirous of them.  Wednesday night's meal was one of these.  After a banner trip to the Acton Food Pantry for our gluten-free food, we had tons of fresh farm vegetables -- kale, carrots, onions, potatoes and others that will be in a later post.  Tons of veg cooked all healthy and gourmet-like alongside the lucky grab of bison steaks from a local Clinton food bank we attend monthly?  Yes indeed!

Recipes and pretty pictures of how we made broiled bison steaks, honey carrots & onions, red kale & onions, and red & white mashed potatoes (yes, we; my man is a fantastic gluten-free cook on his own volition):

Gluten-Free: The Friendly Toast

What is this amazing dish?
Keep reading & find out!

I had been wanting to go to The Friendly Toast since they opened in Portsmouth, NH with their 24 hour weekend hours, gluten-free options long before it was trendy and rave reviews from the increasing number of my friends who made the trek from greater Boston to eat there.  When they opened a second location at Technology Square in Cambridge, right around the corner from where I used to stay and a regular haunt of mine when I would be visiting the area from overseas for the better part of a decade, I was salivatingly desperate to go.

It took me three years to get there... but it was worth it.  I knew the night before where Bill, his mother Donna, Liberty and I would be going for lunch after an appointment in Kendall Square this past Monday.  Walking distance, reasonably priced, gluten-free?  No question.  Plus, Liberty had been asking over a week to go to a restaurant.  While Bill and Donna's food looked and I was told their meals were delicious, they went for glutenous options.  So this is all about the toddler and myself.

Bad news first: despite the incredible lists of bread that The Friendly Toast offers, they no longer have any that is gluten-free.  Fine, I was in the mood for and wanted to try some of their all-day breakfasts anyway.  Additionally, the pumpkin pancakes I had heard so much about were not safe for us to eat.  Not so fine.  Being a big fan of pumpkin anything, I had very much wanted to try those and I'm still unclear why only the batter for those pancakes requires wheat.  Still, there was a lot of choice for Liberty and I.  Regular pancakes with only a dollar surcharge for being gluten-free sounded good as did several of the egg dishes about which we were told there would be a discount for not being able to eat the toast that normally comes with it as a side.  See, I ended with good news; I know of nowhere else that takes money off a check for not being able to eat the toast especially when the hash browns are also gluten-free.

Mason, our very friendly (natch) & helpful server, continued to explain using his hands -- as I later discovered, with near-pinpoint accuracy -- the size of the establishment's very large servings.  A single pancake would take up the size of a standard dinner dish up to the edges and although their egg dishes were supposed to be three eggs they usually ended up being more like four to five.  I had a tough time choosing between the Flying Fish Scramble of eggs with smoked salmon, fresh dill and cheddar versus the New Hampshire's Finest containing a scramble with locally-made goat cheese, asparagus, scallions and bacon.  Mason recommended I select the latter.

The Gluten Free Expo at The Four Points Sheraton, Norwood, MA

Sunday, October 21, 2012 10 A.M. – 4 P.M.

The Four Points by Sheraton, Norwood, MA
The Healthy Villi (New England’s largest celiac support group) will host
our first ever Gluten Free Expo!

The Expo will feature:

• Products from over 85 vendors to sample and purchase
• Expected attendance: 1,000 people
• Free Workshops include:

1. Traveling and Eating Out Panel
2. Eating Well Gluten Free Cooking Demo
3. Newly Diagnosed Workshop
4. Gluten Free Nutrition Workshop
5. Families Living Gluten Free Panel
6. Basic Baking Gluten Free Cooking Demo

Gluten-Free: National Celiac Awareness Day

Today is National Celiac Awareness Day!  I'd be remiss if I just shared a recipe or posted a review of a product or restaurant.  According to the resolution designating September 13th, the US Senate "recognizes that all people of the United States should become more informed and aware of celiac disease" and encourages all Americans to participate in activities that celebrate this day.  A bit of trivia for you: the reason for it being today is the birthday of Samuel Gee, the pediatrician who in 1888 first published a complete clinical description of celiac disease and connected them to diet.

Celiac disease -- as well as gluten-interolance, gluten ataxia and a whole host of related diseases -- are a serious matter.  I don't knock people who are on gluten-free diets for weight management or holistic health reasons, but for most of us, we have to strictly adhere to being gluten-free.  This isn't a fad we can drop.  There is no gluten allowed inside my home or even outdoors in my yard; cross-contamination isn't worth the risk.  Even if there's a food which says it's gluten free, we can't eat it if it's made on a line shared with products containing wheat, barley, rye or other verboten grains.  We have to worry about the lack of standards for gluten-free labeling despite the Food Allergen Labeling and Consumer Protection Act of 2004  and the debate of whether 5 parts per million, 20 parts per million or somewhere in between is truly safe for us.  Our immune systems react to gluten as if they were alien invaders and our bodies are the collateral damage, damaging our insides and preventing us from absorbing nutrients.

Gluten-Free: Annie's Deluxe Mac & Cheese

First, let me apologize for my tardiness this week.  It's been rough; the kind of week where you think you're late posting for Thursday when it's still Wednesday, yet still can't quite manage to get a post up until Friday.  I also couldn't bring myself to even think about much less write about food without getting sick, no matter how delicious.

But I digress.  This is about gluten-free food... and a particularly authentically yummy variety of such.

Today is all about mac & cheese.  A staple of American meals, ubiquitous in childhood and often considered a comfort food by all, its loss is keenly felt by the celiac or gluten-intolerant citizen.

Gluten-Free: Glenny's Oatmeal Raisin Cookies

Recently I was at a Christmas Tree Shops store for the very first time, which to my surprise had a shelf of discount priced gluten-free food items.  It took no thought whatsoever to decide to purchase a couple boxes of Glenny's Oatmeal Raisin Cookies.  There are very, very few other gluten-free oatmeal cookie options.  This is the only non-perishable one I know of that comes in a box instead of requiring freezer space.  I had to try them!

I'm so glad I purchased these.  I wouldn't have been able to guess they don't contain wheat if I didn't already know.  Plenty of gf baked goods companies say their cookies are soft and moist but these are the real thing.  Chock full of both oatmeal and raisins, they have a fairly strong cinnamon and a light vanilla spicing making them completely moreish.  It's hard not to eat half or even a full box in one sitting and I shamefully admit to hiding these from my daughter Liberty.

All-natural and made with certified gluten-free oats, Glenny's Oatmeal Raisin Cookies have only 55 calories per cookie and offer 11 grams of whole grains per two cookie serving.  There are no transfats or hydrogenated oils for these treats that are baked on a gluten-free line.  They are also dairy-free and certified Kosher.

Inside the box.

Gluten-Free: Bittersweet Shop & Birthday Cake!

Liberty turned two yesterday. Her birthday party was on Sunday the 19th; incidentally, my mother's actual birthday.  All the specialness made it imperative to get the absolute best gluten-free cake I could find.  A possibly excessive amount of research narrowed this down to two options from an initial shortlist of five.  Bittersweet, located conveniently inside an office park in Woburn, utterly blew away the competition in the finals.

Oh yes.

Of primary importance was to have a truly gluten-free cake.  Although Bittersweet does serve glutenous food, they have a regular gluten-free menu consisting of pastries, scones, pies, cupcakes, cookies, tarts, signature cakes, lunch specials that can all be made gf and of course custom-designed special order cupcakes & cakes.  It was explained to me in detail how the store has separate regular & gf kitchens with equipment exclusive to that kitchen, exactly like a kosher kitchen would have.  Gluten-free foods are created first in the morning for extra steps to avoid cross-contamination.  As an added bonus, no artificial flavors or preservatives are used in any of their products.  Leftover cake does need to go into the freezer, not in the fridge!

I know gluten-free food extremely well... but other than making simple wheatless ones at home, I'm a cake idiot.

Vegivore Eats | Bicolor Quinoa Salad (with roasted baby Hubbard squash)

The Hubbard squash is widely considered the largest variety of squash, a hard, blue-gray monster covered in warts and generally not-so-attractive...and intimidating to many when it comes to breaking it down and using it!  Usually these big 'uns are left to ripen on the vine to develop their hard shell, harvested before winter's first frost as large, unwieldy teardrop-shaped pumpkin replacements, but the late summer baby Hubbard squash offered at the farmer's market this week (Flats Mentor Farm, Lancaster, MA) could fit in my hand!  The skin wasn't über-tough yet; the flesh inside was a pale yellow, not yet the brilliant orange color of its adult form, and while the outside doesn't look so pretty -- the inside offers a sweet surprise to those willing to crack through to get in there!*  The Hubbard is the Beauty and the Beast of the squash world, if you will.


First making it to the U.S. (to Marblehead, MA, in fact) in the 1700s, this starchy, flaky and nutty squash variety most likely came from South America, arriving via ships returning from the West Indies, and was cultivated mostly for pies!  While I've never tried this way of eating it, I do find that the best way to cook up a Hubbard, baby or otherwise, is to roast it. This brings out its flavor, simultaneously subtle and strong, and its soft texture.  Using one method or another, get that thing in the oven!
High in vitamins A and C, and low in fat and sodium, the Hubbard plays well with so many different flavors.  In this recipe, with fresh bok choy and purple bell pepper (Dick's Market Garden, Lunenberg, MA), scallion (Hutchins Farm, Concord, MA), some spices, aromatics and quinoa, it becomes a hearty, colorful, Asian-inspired vegan (and gluten-free) entree that tastes of the garden and good health.

Served inside a Hubbard squash blossom (also from Flats Mentor Farm), the edible mama bloom from which the Hubbard grows.

BICOLOR QUINOA SALAD FEAT. HUBBARD SQUASH

feeds 1-2

1 baby Hubbard squash

olive oil, enough for pre-roast drizzling

kosher salt

2 t Chinese Five Spice

1/2c quinoa (any color will do, I used black and white because it's purdy and contrasting)

1 c vegetable broth

2 t sesame oil

1 large scallion, white and light green parts only, thinly sliced into rounds

1-2 cloves garlic, minced (how much do you like garlic?)

1/2" knob of ginger, minced

pinch of red chili flakes

 1/2 bell pepper (any color will do, I used purple), thinly sliced

 1/2lb bok choy, stems set aside for another use and leaves cut chiffonade

1 T tamari

1 t rice vinegar

Preheat your oven to 400. To roast your itty squash, slice it in half, drizzle the cut sides with olive oil, a pinch of kosher salt and sprinkle with the Chinese Five Spice.  Place cut-side down on a baking sheet and roast in the preheated oven for about 15 minutes.  When finished (should be soft and caramelized), set aside to cool and move on to your quinoa for the time being.

Heat a dry, medium-sized pot over medium-high heat.  Add your quinoa and stir now and then for the few minutes until the quinoa starts to "pop" and smell fragrant.  At that time, add your vegetable broth and a pinch of salt.  When it boils, turn the heat to low, cover and simmer about 20-25 minutes.  Take it off the heat at that point and leave covered for about 5 minutes before fluffing with a fork.  Set aside for the time being.

[ Is your squash cool?  Well then cube it up!  Some people eat the skin of winter squash, I always peel mine. Just too tough.  Post-roast is easier than pre. ]

Next, prepare your vegetables, the stir-fry way. Add your sesame oil to a wok (or skillet) and heat over medium-high.  Stirring frequently, add first the scallion and cook a minute.  Then add your garlic, ginger and chili flakes (stir!  stir!  The garlic will burn!).  About 30 seconds later, add the bell pepper.  A minute later, add in the bok choy, give it about 30 seconds, then kill the heat and add in the tamari.

Add your quinoa to the wok/skillet, as well as the Hubbard squash cubes and let it meld together in the residual heat.  Drizzle that eensy bit of rice vinegar over the top, and enjoy.

.....

*PRO TIP: I was able to use my 5" Nakiri knife to cut in half the little guy I picked out at the market, but to get in to larger varieties, put the thing in a bag and...drop it on the ground!

PRO TIP: buy your spices and quinoa in bulk at your local co-op -- try Harvest (Cambridge and Jamaica Plain)!

Gluten-Free: Romano's Macaroni Grill

Bill, Liberty, & I were in Burlington for Celebrate Burlington Day recently.  I know, I know, yuk it up -- but the last 25 years has made Burlington an increasingly wealthy town.  All of the (impressive) rides at the fair are free due to corporate donations, it ends with a concert and a spectacular fireworks display, and the food is heavily discounted.  (Thanks again to Boston Events Insider, my go-to site for local events, for the tip to this one.)

Unfortunately, the auspices of wealth are now found within the selection of restaurants in town as well and the gluten-free food at the fair was limited to boxes of popcorn and cotton candy.  Liberty and I were *starving* by the time it was dinner.  I had seen from Find Me Gluten Free searches that Romano's Macaroni Grill offered a gluten-free menu and was reasonably priced for Burlington so we we went to check it out.  Upon looking at their slightly hard-to-read allergy menu -- which reminded me more of the allergy menu on the wall at Wendy's than it did any similar restaurant to Romano's -- we decided to stay.  This may have been a mistake.

Gluten-Free: Wild Willy's Worcester

I've wanted to go to Wild Willy's in Worcester (say that three times fast) since I heard two things: 1) almost their entire menu is gluten-free and 2) the gentleman who runs this particular franchise is the person who brought the concept of gluten-free food to the entire chain.  They close at 8, so I finally made it there this past week.

Upon entry, it was clear this would be a fun meal.  You order at the counter and they bring the food to your table, which is located within a well-decorated dining room (such as a stagecoach etiquette sign) containing big booths spaced out far enough from each other to be able to have private conversations.  We took one in the corner with fantastic views over trees, where we could see the Wachusett reservoir and the mountains in the distance. 

The cashier was exceptionally knowledgeable about their gf offerings.  He explained to me that not all of their burger toppings are gluten-free so some of the styles of burgers are not, but that only leaves a handful which aren't.  The fries, onion rings, chicken & steak sandwiches, haddock fillets and specialty drinks are all safe to eat.  They even make their own buns, which are literally stamped "gf" to reassure and avoid any confusion. 

Gluten-Free: Find Me Gluten Free Mobile App

You don't know that I usually write my blog posts late at night after Liberty has finally gone to bed and thus by the end of editing them I'm half-asleep, but it's true.

I'm having a crappy week.  I don't want to think much about food.  I really don't want to think about cooking.  When this happens, I like to go out to eat when I can afford it. It can be difficult to find gluten-free food even in one's own area, much less out and about -- but there's an app for that!  Find Me Gluten Free has saved my gluten-free bacon several times.

Indeed.

Available for iPhone, Android and Kindle Fire you can put in a location or use your smartphone's creepy tracking capabilities to good use by finding one near wherever you are (with distance, maps and allowing users to specify a radius).  Chains can be excluded as well as restaurants without dedicated gf menus.  However, in areas with low gluten-free coverage, knowing that an establishment you walk into will be able to accommodate regardless of a specific menu can certainly be useful.  It's great for road trips as well -- this app covers the whole of the US and Canada.  If you don't have a smartphone, they have a regular and a mobile website.

Each listing gives a link to the restaurant's website and often directly to their gluten-free menu plus the ability to call the location with one click.  Additional features include being like a little mini Yelp with ratings, reviews, tips, photos and comments from patrons -- except these reviews give details on the businesses' ability to avoid cross-contamination and the quality of only their gluten-free offerings.   On the website, you can search by cuisine (which is coming soon to the app).  Users of Find Me Gluten Free can also suggest somewhere not yet listed via their own user profile or on the website, although they do have quite a selection of listings for everywhere I've tried in Massachusetts.

Sometimes there are even loyalty programs and promotional codes listed for an establishment and their blog offers more savings as well as some really awesome-sounding recipes.  Their partnership with the National Foundation for Celiac Awareness (NFCA) GREAT Kitchens means that any business which has been trained by them in gluten-free protocols has a symbol next to their listing for greater assurance of a safe meal; as of earlier this month, there is also a symbol for any location which has completed the Gluten Intolerance Group of North America's Chef to Plate program.

A portion of all the app's proceeds go to gluten-free awareness and education organizations such as the American Celiac Disease Alliance.  With the announcement yesterday of Mark Cuban acquiring a stake in Find Me Gluten Free, this app will continue to go from strength to strength.

Find Me Gluten Free has a (very responsive) presence on Facebook and Twitter.

So true.

Gluten-Free: Bolton Orchards & Gerardo's Italian Bakery

On Wednesday, after passing it for months almost every time after leaving my home to go anywhere, my little family & I finally stopped at Bolton Orchards. My previous experience had been limited to enjoying the "ssssh the apples are sleeping" sign, mentions on the Boston Events Insider (which I recommend as the best source for cool events in New England) & Yelp reviews, and a large box full of gluten-free pastries from Gerardo's Italian Bakery my parents bought when they stopped on their way to visit us.

My primary interests were to check out the entirety of their gluten-free stock as well as their farm-fresh fruit and vegetable selection, of course. I was not disappointed. What a fabulous place! Starving after a doctor's appointment, I was delighted to find out that they offered deli-made gluten-free sandwiches, complete with list of which meats & cheeses were definitely safe. I ordered a roast beef with everything (lettuce, tomatoes, pickles, onions & Monterey Jack cheese); my partner Bill ordered turkey with bacon, lettuce, pickles, Monterey Jack, hot peppers on the side for him and tomatoes on the side for Liberty.

While our sandwiches were being made, I first made a beeline for the Geraldo's Italian Bakery counter. They're actually a separate business with a location inside Bolton Orchards, instead of freestanding stores like their other locations in West Boylston and Westborough. I discussed gluten-free with the woman behind the counter, telling her I was writing this blog post tonight, and she gave me a little tour of their current gluten-free offerings. Most of them are in a separate display case on top of the glutenous but incredibly tasty-looking baked goods; this included brownies, two different kinds of macaroons, and two varieties of nut pastries. Inside the usual display case was incidentally gluten-free strawberry & raspberry cheesecake bites. Having had not cheesecake in longer than I care to remember, I purchased a strawberry cheesecake bite, frosted pistachio pastry and chocolate frosted macaroon. Also, they do special orders for standard and customized cakes, for events like weddings and birthdays; for instance, they can make a gluten-free Elmo cake for Liberty's impending second birthday!

Cheesecake!

I already knew it would not be wise to open the box until later so I put it in my shopping cart and proceeded to check out the rest of Bolton Orchards. I saw brands of cheeses I haven't seen since my many years living in Britain, gluten-free Italian meats wrapped around thick logs of mozzarella, lots of gf breads & pizzas including some that need to be pre-ordered, Amy's products I can't find anywhere else, mixes that are hard to find, and donut holes. That last one is going to get discussed in another blog post at a later date, because I couldn't prevent myself from buying it. I mean, donut holes. C'mon.

Gluten-Free: Slow Cooker Summer Pot Roast

Right out of the slow cooker.

It's too damn hot to cook anything. Who wants to slave over an oven or even a grill in just shy of 100F temperatures? Not me. Probably not you unless you're a masochist. Eating out in a heatwave is expensive, but making food using a slow cooker is not. Slow cookers allow for -- and really, necessitate -- the use of cheaper & fattier cuts of meat, making them rich and tasty.

Great for quiet family evenings at home or for entertaining guests, my Hamilton Beach Deluxe Stay or Go 6 Quart Slow Cooker is an essential part of my gluten-free kitchen arsenal. Its lid gasket, clips, serving spoon & travel spoon rest makes it the perfect way to deal with those pesky issues of cross-contamination and having something to eat at someone else's glutenous household thanks to its perfect portability. Guests and hosts alike will be ranting & raving about your food instead of just ranting about meeting the requirements of your dietary restrictions. I did an exceptional amount of research prior to my purchase of this particular slow cooker and it is the best rated as well as one of the cheapest and the best value for money. If you're new to slow cooking -- or even if you're an old hand frustrated with your current appliance -- this one has my seal of approval.  Find it cheapest on Amazon and J&R.

Product recommendation over, one of the easiest but most impressive things to make in a slow cooker is a pot roast. Most of the preparation is cutting cold vegetables; cool yourself down by eating a few. (Personally, I like to munch on the celery.) The only time you need to turn on a stove is to brown all the sides of the roast before placing it in the slow cooker, which even I can deal with for a few minutes without feeling like I'm going to melt.

Without the summer veg
(just the usual ones)
but you get the idea.

You might be thinking "pot roast is a winter meal." It's certainly hearty enough to be, but chew on this: pot roasts make multiple meals. Not only can you have a dinner dish in which you can use a variety of seasonal farmer's market vegetables and you can let cool off a bit to taste if desired, you can also avoid having to make food for several lunches or dinners to come. More if you put leftovers in a freezer bag, write the date & contents with a permanent marker, and stuff it in your freezer. Pot roast can be re-heated in the microwave (resulting in further lack of death due to cooking in this heat) or made into a variety of cold and lukewarm sandwiches. Examples include but are definitely not limited to the old standard of lettuce, tomato & cheese on gluten-free white bread, slice it thin onto a gluten-free sub roll or baguette with cheese, mushrooms and sweet peppers to make a Philly cheese steak, put it on a gluten-free roll with ketchup for a British feel, with BBQ sauce on gluten-free brown or millet bread...

Sound good yet?


PERFECT GLUTEN-FREE SLOW COOKER SUMMER POT ROAST

Ingredients
* approximately 3lb pot roast, chuck roast or other non-lean cut of meat
* onions, sliced
* celery, sliced
* carrots, cut into about 3 inch lengths (peel or no peel is your own preference, I don't peel)
* your choice of summer vegetables
* salt
* pepper
* thyme
* parsley
* minced garlic
* 2-3 bay leaves
* water

Note: You'll notice I don't usually state amounts. Cooking is both an art and a science. I'm a big proponent of using physics to fit everything in my slow cooker that I can and my nose for the rest. Do that and you'll be fine.

Method
1. Season the roast using the seasonings minus the bay leaves if you're not using fresh options for them; putting them on before browning will lock in the flavor.  I'm not a huge fan of salt in my cooking or as a seasoning, but it really does make a different in the flavor of the meat here.
2. In a skillet or frying pan at medium-high heat, brown the meat on all red sides one by one. Rule of thumb is to use whatever temperature you use to brown hamburger.
3. Place the vegetables in the slow cooker.
4. If you are using fresh parsley, thyme, and garlic now would be the time to put them in the slow cooker plus the bay leaves. Otherwise put more of the seasonings that you used to brown the meat into the slow cooker plus the bay leaves.
5. Lay the roast on top.
6. Pour water into the slow cooker until almost comes up to the top of the roast.
7. Add a touch more seasoning to the top of the beef.
8. Set the slow cooker to low and allow to cook for 6-8 hours or time as recommended by your slow cooker manufacturer for cooking on the low setting.
9. Skim fat off the top if desired.
10. Check the seasoning balance before serving; adjust as appropriate.
11. Remove meat & vegetables from the cooker with slotted spoon and tongs, ensuring disposal of bay leaves.  Eating the leaf itself is poisonous.
12. Remove fat according to taste.  I don't remove it at all prior to being on my plate; some people would.
12. Serve.

Yummy slices of meat.

Voila, a tender and moist gluten-free pot roast sans gravy surrounded by delicious and healthy vegetables. A perfect dinner and days (or weeks or months) of varied leftovers. You're welcome!