Wednesday, April 06, 2011

GLUTEN FREE COOKING




It's been 12 years since I first started wooing Victoria with my starchy Central European cooking. Not sure if you can relate when I say that a small world collapsed for me when she told me I had to make it all gluten free. I mean, heck, how do you make Gulasch without gluten, or how do you prepare a good Schnitzel without bread crumbs? Never mind my daily breakfast of a honey bun from Guenther's Bakery.

Since then, gluten free cooking has come a long way. In every way. Look around and you can't get down an aisle at Superstore without finding something great that's now available gluten free. Our home kitchen is 99% gluten free. I still sneak in the odd baguette when I feel like it, but usually eat it all quickly, so no cross contamination for Victoria and Isabella.

The other day I made an Austrian classic, Fleischlaberl, which is basically a Hamburger with extra stuff in it. Some images:


Two  of the things we put into our Burgers is bread cubes (GF PATISSERIE Sandwich bread) and eggs. Makes them fluffier. Also, we add glazed onions (Subbed with celery here), garlic, spices, mustard and finely chopped parsley.

It's just another thing that now is easy to make gluten free. And everybody likes it.

















GLUTEN FREE FISH STICKS

Well, not really sticks, more like giant pieces of deep fried fish. Same concept though. It's also the same procedure as making a Wiener Schnitzel, just with fish instead of veal or pork.
Let's face it, it all tastes better when deep fried....

Doesn't this look good?



Anyway. We just made fresh bread crums and that always makes me want to deep fry something. To alternate away from Schnitzel, I bought some fish, Cod and Tilapia, dusted the filets in GF PATISSERIE'S flour mix, dredged them through the egg and gluten free bread crumbs, tossed them into some hot oil until golden brown.
Mashed potatos on the side, who needs a cook book....it's so easy. maybe not the best way to prepare fish, but still, your kids will love it.

















Monday, April 04, 2011

APRIL 15TH, 1912

The date the Titanic sank. 

TELUS World of Science Center in Calgary has the exhibition going on right now until June and Victoria, Isabella and myself wanted to see it. For different reasons though.
Isabella thought it would be cool and stuff....what can I say? For myself, having spent 10 years at sea on various cruise ships and yachts, it was more of a historic desire to see artifacts that are 100 years old and survived the elements.
The worst thing that happened to me was an engine fire in 1990 on board Crystal Harmony. Yes I was scared, we drifted at sea with no engine or power not too far off the Columbia coast for a couple of days before we made it into Curacao.
But it was nothing compared to what must have been going on that fateful night. Unimaginable.

As you enter the exhibit, you receive a boarding pass with which at the end of the tour you can check if that passenger on your pass got off the boat or perished at sea.
Isabella and Victoria were almost a given to survive, my passenger, A Sir Cosmo Edmund Duff Gordon, however was probably not ending up in a life boat.

The exhibition itself is fascinating with artifacts and documents on display. Ceramic serving dishes in mint condition, personal luggage and furniture from the ship. It's a very good display for anyone to see.

Upon ending the tour and checking our names for survivors I was surprised to see that my guy made it off the ship with his wife. The tour guide on duty got all excited telling us about Sir Cosmo and  the stories told how he made it into a life boat......fascinating. You can look it up on Wikipedia here:








Saturday, April 02, 2011

SUCCESS WITH GF BAKING

Nourish, GF Patisserie's first licensee, got a great write up in a St. John's paper. You can read it here:

http://www.thetelegram.com/Arts---Life/2011-03-28/article-2371775/Bakers%26rsquo%3B-secret-/1

One of my favorite GF Bloggers, Carol Kicinski,  had another home run success with her cook book. Carol was the first ever 100% gluten free vendor to get a segment on QVC, if you watch the video you can see the sales ticker at the bottom of the screen. Almost 1000 books sold in just a few minutes. Watch the video here:

http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.F09352.desc.SimplyGlutenFree-Desserts-by-Carol-Kicinski?&cookie=set

May 7th. Mark that date. The Calgary Celiac Chapter is hosting their Second Annual CELIAC MARKET at the Quality Inn on edmonton Trail. You'll find all the best gluten free stuff that Calgary has to offer. Read the details here:

http://www.calgaryceliac.com/