Wednesday, July 30, 2008
Tuesday, July 29, 2008
- Thaw and shell the shrimp, set aside
- Sautee the pepper and onion in olive oil, set aside
- In a pan, melt butter and add chopped garlic, salt, pepper (ratios to taste)
- Sautee the shrimp in the butter-garlic sauce, add the peppers and onions at the end
- Squeeze fresh lime juice over the shrimp, peppers and onions
- Reheat rice (in the case of leftovers) or make fresh rice
- Serve the shrimp, peppers and onions over a bed of rice
As you'll notice, the recipe leaves room for interpretation. Since Kelli was cooking on the fly, she wasn't working off an existing recipe or measuring quantities. Such is the fun of experimenting and creating in the kitchen!
Monday, July 28, 2008
Which brought Kelli and me to Wyoming. My personal passion is for the mountains - mountaineering, rock and ice climbing, camping, backcountry skiing. When I get a free moment, the high country is where I love to be. Fortunately, Kelli feels much the same way. So we packed up the Jeep and laid a course for the Snowy Range. We climbed 12,013' Medicine Bow Peak on Saturday, and 11,722' Browns Peak on Sunday. You can see photo galleries from our hikes on my website - just visit the News page and check the announcement for today (7/28/08), or visit the Mountains page of the Adventure section and scroll down to Wyoming.
Adjusting our diet to be gluten-free in the backcountry was a relatively easy transition. It used to (pre-gluten-free) involve chewy granola bars, a rotation of candy bars, jerky, as well as some of the freeze-dried dinners in Mountain House's Pro Pack line. Now it involves lots of fresh fruits and vegetables, dried fruits, peanut butter, GF meats, and a couple of specialty GF energy bars. Of course, when you're cooking breakfast or dinner on the campfire (or camp stove), you want a meal that's a bit more hearty.
This past weekend, we made GF pancakes for breakfast on Saturday morning. We only had our small backpacking stove and pan, so we cooked them one at a time, but it was worth it! They were delicious! This time around, we used a gluten-free flour mix from Deby's Gluten Free, a bakery in Denver, Colorado. We combined the dry ingredients (including Deby's GF flour) and the wet ingredients (separately), and kept them chilled on ice in a cooler until Saturday morning. Then we mixed the goods and made the pancakes. Sunday morning we made bacon and egg omelets for breakfast. I should have taken a picture of the omelet, but I was so hungry, and it tasted so good, that I gobbled it down before I thought about snapping a photo. For the bacon, I use Hormel's Black Label, which is gluten-free. You can see a list of Hormel's entire line of GF foods here.
Finally, the weekend left me with a new goal: to create the perfect GF graham cracker. On Saturday night by the campfire, Kelli made the almost-perfect Smore. It was not quite perfect because she used standard graham crackers from the grocery store, which were strictly off limits for me. But the Smore looked and smelled delicious, so stay tuned - we're heading into our test kitchen (also known as our kitchen) to create a GF graham cracker.
Friday, July 25, 2008
It's obviously gluten-free. But beyond that, it can be summed up in three short parts: our philosophy marries the ethics of Michael Pollan's The Omnivore's Dilemma, the cooking attitudes of our grandparents, and our love for diverse ethnic cuisines. Allow me to explain.
Pollan's The Omnivore's Dilemma articulated an ethic of eating we already held, but it did so elegantly, and with a compellingness that deepened our own conviction. We think that food (gluten-free or not) should be fresh (produce that's in season), local (preferably from the farmer's market), organic (when possible) and humane (in the case of eggs and meat and dairy). Simple as that.
We also think that food should be made and enjoyed with the attitudes of our grandparents. For one, the food should be made from scratch. You find this less and less these days, with all the prepared and processed foods for sale in the supermarket. One of the wonderful side benefits of going on a gluten-free diet has been how healthful the eating truly is. Lots of fresh fruits and vegetables, whole meats and fish, corn, rice and potatoes. By and large, it involves shopping the periphery of the grocery store, and abandoning the aisles where all the "evil" processed foods lurk. But as GF goes more mainstream, more and more GF processed food products are coming to market, and more and more products already on the market are earning their certified-GF status. This isn't necessarily a good thing, because a GF diet of processed food isn't much better than a "regular" diet of processed food. So, like I said earlier, we make our food from scratch, like Grandma used to do. (Cooking and eating like grandma also means that food should be social, and often enjoyed with a glass of wine!)
Lastly, we believe that eating gluten-free should be a diverse and flavorful experience; one influenced by the world's many cultures and cuisines. Kelli and I have Sicilian, Belgian, Polish and English heritage in our blood. Add to that our background as native New Yorkers, where we were exposed to the many multicultural influences of the American Melting Pot. Finally, round that out with our love for world travel, and you have a recipe for gluten-free goodness. Our meals at home regularly span the globe, from American comfort food to Belgian roasts, from Italian to Spanish, Mexican to Caribbean, and Japanese to Thai.
There, in a nutshell (and perhaps then some), you have our own food philosophy. This is how we like to eat gluten-free. It's a rewarding and flavorful way to eat, and we hope it inspires you as much as it has us.
Thursday, July 24, 2008
This blog will be our clearinghouse for GF recipes, restaurant recommendations, product reviews, and commentary. Please visit us often, and as Pete's Belgian grandmother and Sicilian grandfather used to say...Bon Appetit and Mangia!
Pete & Kelli