Buddini De Riso

This is a fantastic little dessert.
A cross between a muffin and a rice pudding.
Usually served during carnival in Italy.





3/4 cup rice flour
2 tablespoons sweet
rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup half and half
1/2 cup Arborio rice or
Risotto rice
3 tablespoons sweetened
condensed milk
2 eggs
2 tablespoons vanilla
1 vanilla bean tips removed
and slit down the center
1/4 teaspoon each cinnamon
and nutmeg
1 tablespoon butter
1/2 cup brown sugar packed
3 drops lemon oil or the zest
of a lemon or orange

Sift together rice flours, baking powder
& salt. Set aside

Lightly oil a medium sauce pan with cooking oil
add the milk and 1/ & 1/2, vanilla bean. Add
1/2 of the spices and 1/ of the lemon oil or
zest. Set aside

Rinse rice under cold water until the water
runs clear. Add to sauce pan with milk stir
slightly.
Cook on medium heat till it just starts to boil.
Reduce heat to low cover and cook 20 minutes
until rice is done. Pour onto a large plate and
spread evenly so the mixture cools about 10-
15 minutes. Remove vanilla bean and scrape
the seeds into the mixture. Discard the outer
pod.

While the rice is cooling oil a muffin tin well!
And flour it with a bit of rice flour. ( Do Not
Use Paper Liners)

Put cooled rice mixture in a large mixing bowl
beat in eggs, butter, sugar, condensed milk &
remaining spices, vanilla and lemon oil or
orange zest.
Stir well and add the flour mixture.
Fill the muffin tins 3/4 of the way full.
Bake 20-25 minutes.
Till just golden brown. Remove from
tin cool and serve.

Copyright 2008 Estelle T. Chandler

Gluten Free Travel Tips.

Having traveled all over the world.

These are my simple tips for the Gluten Free Traveler.
Ok, let's just be REALLY honest! As a Celiac I just
assume that EVERYTHING is trying to kill me!!!

I then work backwards from that. You cannot
even begin to think that the airlines or hotels or
dear friends can begin to understand that like
air "Gluten is everywhere". So in order to avoid
any " Situations" shall we say. It is best to be prepared!

Small cans of V-8 juice can be heated in the microwave
or on the stove and make a great tomato soup.
I look for this in airports if I am hungry. With a
small bag of chips or nuts and a few slices of cheese I am
set for awhile. Larabee bars the cherry is divine pack well.
A few packets of a Gluten Free protein shake mix are
also good to have in your bag. They can be mixed with water,
milk or juice.

In Europe I had fantastic Gluten Free breads, Madeline.
cookies and Baguettes. Almost ALL pharmacies in Italy and
France carry several lines of Gluten Free products. You
simply go in and ask for the list. If it is not in stock
they will have it the next day! I was so impressed that
they had this all in order in 2001. Order a few of the
breads in advance if you are traveling they pack well.

In England and the rest of the UK. Holland and Barrett was my
top choice. They are very well stocked and have the custard
cream cookies I love.
Spain has the most amazing food.
It is my top choice for a food related trip as of this
writing.
Japan and Asia is good as rice is everywhere. But a Celiac
can not live by rice alone. I packed several small bottles
filled with Bragg's Liquid Amino Acids and was off and
ready to go.


When visiting friends in the states I just send a box of food
ahead to their house! They do not have to fret
over where to find what and I know that it is all
taken care of! My "Box-o-Food" usually contains
2-4 packages of "Ener-G Foods" 2 slice packets of
"Papas Loaf bread" and "Raisin Bread" or some
of those amazing gluten free bagels from "Sterks
Bakery in Canada" and a box of rice or some other
gluten free pasta. I also add some of my own seasonings.
Since most of my friends are also epicureans we tend to
all have the same things in our kitchens. However, I do not
count on that and plan in advance.

ALWAYS send it 4-5 days ahead and keep the tracking number
of when you expect to arrive, and alert your host
or hostess that it is due to arrive! If it needs to be put
in the refrigerator then WRITE IT ON THE BOX!
This makes it so much easier for you and those
you visit! I keep a few " Priority Mail" stamps and
some of these products ready to go in case I am
invited on some great adventure! Which happens often.
This way when you arrive you do not have to worry
about trying to shop for something to eat! If you
enjoy cereal in the morning then put a few cups in
a zip-lock plastic bag and toss those in as well!

I also pack ALL my foods in zip lock bags. To prevent a tragic
"Situation" of something exploding in your bag.

Bon Voyage!


Copyright 2008-2009 Estelle T. Chandler

The Epicurian Essentials Herb Blends

These are blends that save time by already being prepared by you to ensure that they are Gluten Free.

"Lawry's Lemon Pepper with a zest of lemon" is gluten
free as of this writing and is GREAT! Use it on vegetables,
chicken, fish and in egg dishes.

"Spike" is another great seasoning you can buy it at most
health food stores and at Whole-Foods.

Dried "Vegetable Flakes" are great to have on hand use
them as they are or grind them up in the blender a bit
finer, they add a bit of flavor and look like edible confetti!

The blends make about 1/4 a cup each. Store labeled in tightly sealed jars.


East Indian: (good on chicken, fish and vegetables)

1-1/2 teaspoon each of:

garlic powder
onion powder
paprika
cumin
ginger

add

3/4 teaspoon each of:

cinnamon
Tumeric
sea salt
coriander
cayenne pepper



Mexican: (good on chili, omelets & chicken)

5 tablespoons chili powder
3 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons sea salt
2 teaspoons oregano
1 tablespoon onion powder


Creole: ( good on fish, chicken & burgers)

2 teaspoons chili flakes
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons paprika
3 teaspoons celery seed
1 teaspoon sea salt
2 teaspoons black pepper


Steak Seasoning: (good on chicken, eggs, beef &
vegetables) Grind Coarsely

2 tablespoons whole coriander seeds
1 tablespoon whole black pepper
2 teaspoons dill seeds
3 teaspoons pepper flakes
3 teaspoons garlic powder
3 teaspoons paprika


Caribbean: ( good on chicken, pork & fish)

3 teaspoons garlic
2 tablespoons un-sweetened coconut ground to a powder
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon cloves
1/2 teaspoon cayenne
4 bay leaves
1 teaspoon citric acid


Copyright 2008 Estelle T. Chandler

Rice Pasta with Sun Dried Tomatoes, Kalamata Olives & Asiago Cheese.

Prep-time: 5 minutes Cook: 20-30 minutes Serves: 4-6

Pasta with Sun-Dried Tomatoes
Kalamata Olives and Asiago Cheese

Four ingredients and yet the flavor is amazing!
Serve by itself or as a side dish with chicken or
prawns. You can also add some sauteed spinach.


1 box brown rice pasta (fusilli, conchiglie or farfalle
shapes work well for this dish)
Follow the directions to make enough to serve 4-6.

1/3 cup finely chopped sun-dried tomatoes
(in olive oil)
4 tablespoon of oil from the tomatoes or two of plain olive oil
and two of the oil from the tomatoes.

1/4 cup finely chopped Kalamata olives pitted or a dry
cured pitted olives
1 clove garlic finely minced
1/3 cup grated Asiago or Parmesan cheese

Cook the pasta according to the box.
Drain cover and set aside.

Sauté the garlic in the oil till just brown
add the olives and tomatoes.
Toss in with the pasta add the olives.
Sprinkle with cheese and serve.

Serve with more cheese on the side.

Note: The leftovers can be served hot or cold.


Copyright 2008 Estelle T. Chandler

Epicurian Gluten Free 101

Gluten Free cooking does NOT have to be complex....overwhelming or confusing!

The " California Sun Dried Tomato Spread" is fantastic mixed in with some cooked rice pasta.
Add a few of the "Cara Mia Artichoke Hearts" a bit of cooked left over chicken or some shrimp a bit of spinach. Cest Bon!
Some grated cheese and you now have an amazing tasty dinner in 20 minutes.

Later I will have a list of what an "Epicurian Gluten Free Cupboard" should have on hand to make tasty well balanced meals in a under 40 minutes!
It is all about flavor...I do not really consider it a "diet" I consider it that if I am not careful I am going to feel as if I am going to "die "from what" I et!"

Estelle

The Basic Epicurian Cupboard.

ALWAYS CHECK TO MAKE SURE THAT YOUR ITEMS ARE GLUTEN-FREE!

Almond extract--for adding a little extra flavor to desserts (also Almond Paste).
Artichoke Hearts-In jars both water and oil packed.
Balsamic vinegar--for flavoring dishes and making salad dressings.
Baking soda--for baking and cleaning.
Baking powder--RUMFORD brand for baking.
Barbecue sauce--PICK A PEPPER is great mixed with Catsup for a quick BBQ Sauce.
Bouillon (beef, chicken, and vegetable)--for soups, seasoning, casseroles and marinades.
Broths--Chicken, Beef and Vegetable.
Braggs Liquid Amino Acids- Use instead of Soy Sauce it is healthier and has a great taste. Also good in gravies & sauces.
Brown rice (it is healthier than white)--for casseroles, soups, stuffing's and side dishes.
Brown sugar--for cooking, baking and seasoning.
Butter or margarine--for cooking, flavoring and greasing pans.
Capers- in brine.
Chili paste- Sambal Brand.
Chick Peas / Garbanzo beans in a can.
Cocoa powder--for baking and making hot cocoa.
Coconut flakes--Unsweetened is best.
Coconut milk- Canned.
Cooking sprays--for greasing pans for baking or frying.
Cornmeal--for corn bread and for baking white bread.
Cornstarch--for thickening sauces, stews and gravies.
Crackers--Assorted Rice Crackers in several shapes,flavors and textures.
Dark Brown Molasses Sugar- BILLINGTONS this is real dark brown sugar...almost all the brown sugar in the stores is simply white sugar with molasses added to it.
Dried beans--for savory soups, stews and side dishes.
Dried fruit--for desserts, sauces, roasting meat and poultry and snacking.
Dry mustard--for seasoning and color.
Flours- Arrowroot, Cornstarch, Cornmeal, Rice, Sweet Rice, Brown Rice, Potato Starch
Fruit juice--for poaching poultry and fish, roasting meats, baking, cooking and making beverages.
Garlic--Fresh and dried.
Honey--for seasoning, cooking, or eating on biscuits or cereal.
Hot sauce--for adding a touch of spice to dishes. Tabasco both red and green.
Jams, Jellies,Preserves or Confits--for making sandwiches, desserts or sauces.
Lemons--for squeezing lemons into fresh juice or using the zest in cooking.
Mayonnaise--for salads, sandwiches, salad dressings and many other dishes.
Mixes-- An assortment of Cake, Bread, Pizza Crust ( Chebe is Great for this!)
Morello Cherries--These are amazing and can be used to make anything fantastic.
Molasses--Un-Sulphured is best.
Nuts--a selection of your favorite nuts for breads, muffins, desserts also good with cheese.
Olives- Katamata, Dry Cured & Assorted packed in oil.
Olive oil--for cooking, greasing pans or making salad dressings.
Onions--for seasoning meats, soups, stews, casseroles and many other dishes.
Pasta--Rice or Corn in a variety of shapes and sizes for casseroles,Macroni and Cheese or as a side dish.
Peanut butter--for cooking, baking and snacking.(Almond & Cashew are also great!)
Peppercorns--for including whole in soups, stocks, marinades and roasts and for grinding for cooking and table use.
Peppercorns--Green in Brine.
Powdered sugar--for making frosting, cooking, baking, and decorating.
Prepared mustard--for sandwiches, mayonnaise based salads, salad dressings and marinade.
Potatoe Instant Flakes OR-IDA brand-for baking and mashing.
Potatoes, Red, Russet, Yukon Gold--for boiling and roasting.
Real maple syrup--for cooking, flavoring, pancakes, waffles and French toast.
Red wine--for cooking and seasoning.
Rice- Arborio, Basmatti, Brown, Jasmine & Wild.
Salt--French Sea Salt for seasoning and to add to boiling water.
Shallots--for flavoring with a lighter touch than onions.
Semi-sweet--& Dark chocolate--for desserts and snacking.
Solid shortening--for baking and greasing pans.
Soups-- Several Cans in a variety of flavors.
Soy sauce--See BRAGGS LIQUID AMINO ACIDS.
Super fine castor Sugar--disolves and blends easier in GlutenFree cooking.
Sun Dried Tomatos-- In Olive Oil and Tomato Spread.
Tandoori Paste- Ahmad Brand.
Tomato paste--for making pasta sauces, stews, soups and casseroles.
Tuna fish--(Also canned Salmon)for quick sandwiches and casseroles.
Unsweetened chocolate--Powdered CoCoafor baking and cooking.
Vanilla-- (REAL) NEILSEN- MASSEY vanilla extract and Vanilla bean pasty for flavoring many dishes, especially desserts; only use the real flavoring or vanilla beans.
Vietnamese Rice wrappers-12 or 14 inch size.
Vinegar-Apple Cider white distilled, Rice,White wine as well as Red wine.
Vegetable oil--for frying, cooking, salad dressings and greasing pans.
White wine--for cooking.
Worcestershire sauce--for seasoning and adding color.
Xanthan Gum- thickner
Yeast--for baking.

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Devoted to the pursuit of sensual pleasure, especially to the enjoyment of good food and comfort.
Suited to the tastes of an Epicure: Above and Beyond a Gourmet.

January 2009

Happy New Year!
The theme for our New Years day dinner of 2009 was foods from around the world that represented Health, Prosperity ,Money, Wealth and happiness....Gluten Free!

My cooking partner Matt and I planned the menu....

Yukon Gold baby potatoes stuffed with sour cream and Caviar

Sliced bread with Gorgonzola and Pear slices with a leaf of baby spinach

Sliced bread with Gorgonzola and Walnuts baked until the cheese was just melted

Spinach Artichoke dip with Parmesan cheese


Sauteed Asparagus and baby carrot coins

Angel hair pasta with a white wine reduction Lemon Cream Caper sauce
Served with a choice of sauteed chicken or shrimp


Served with the usual Exceptional wine pairings and Cocktails by Matt

Dessert was a Chocolate Gateau with a Morello Cherry reduction and fruit center covered with a Chocolate Ganauche.


The next Dinner is in February we are having a "Bollywood" theme with East Indian Food...we are excited!