Wednesday, September 25, 2013

I'm not a "cheap date" anymore :(

No longer can my husband and I share appetizers and desserts.

What did I, or any other person with gluten intolerance, do to deserve this?  Not only is this not just deserts, it's also not just desserts--no more pasta, pizza, pita, laffa, matzah balls, muffins, crackers, croissants, blintzes, bourekas, bagels, lukshen kugels, coucous, kreplach/dumplings/wontons, noodles and oodles of other yummy foods.

Wish me luck readjusting my entire diet.  Since it's almost impossible to find gluten-free versions of any of the above in restaurants, I guess I'll never have lasagna again unless I--gasp!--learn how to cook.  Can anyone recommend a good kosher and gluten-free cookbook, especially one for rank beginners?  When it comes to cuisine, I'm pretty green, as you may recollect.


Blogger The Reform Baal Teshuvah said...

The Whole Foods Kosher Kitchen might be worth a look. Most recipes have Gluten Free options, and other special diets are accounted for as well.

Wed Sep 25, 05:37:00 PM 2013  
Blogger The Reform Baal Teshuvah said...

Oh, and here, have a GF Kishke recipe, which I developed for my friend Laurie who is also GF.

9 Rice cakes
scant quarter cup oil or shortening.
1/2tsp salt, pepper and dried (not ground) sage. Granulated garlic as well if you wish it.

Process these to about the consistency of Panko breadcrumbs. Remove to large mixing bowl

3 Stalks of Celery cut into chunks
6 medium-large carrots peeled and cut into chunks
1 Medium Onion peeled and cut into chunks

Process these to a granular consistency. Remove to mixing bowl with rice cake mixture

Knead it all together until it holds together. This is an interaction of the moisture in the veg with the starch in the rice.

Grease two sheets of aluminum foil and shape kishke into loaves upon it. Wrap Kishke tightly in foil and bake on baking sheets at 375 for 1h15m.

Let cool. Then freeze. When you wish to use it thaw it, but not completely - unwrap the slightly frozen kishke and slice into serving pieces which can be heated by baking or frying.

Wed Sep 25, 05:40:00 PM 2013  
Blogger The Reform Baal Teshuvah said...

Here, have some blintzes to. Here are the crepes, you're on your own for the filling, but I expect ricotta would work well.

Gluten-Free Crepes

1 cup rice flour
1 tsp sugar
1/4 tsp salt
2 eggs
1 cup milk
1 Tbls butter, melted

Combined sifted flour, sugar, and salt. Add eggs one at a time, beating well after each addition. Add enough milk to make a thin batter (I used the whole cup). Beat until smooth. Stir in melted butter. Pour some batter into a lightly greased skillet and flip once top begins to bubble.

Wed Sep 25, 05:50:00 PM 2013  
Blogger Shira Salamone said...

Reform BT, thanks! You reminded that I actually have an old recipe from my late maternal grandmother, courtesy of my late mother:

As I recollect, my mother told me that this recipe was concocted by her late mother at the request of my Uncle, because he wanted blintzes on Pesach.

MY MATERNAL GRANDMOTHER'S PESACHDIKEH BLINTZES [hidden in my "Lists" folder, for some dumb reason]:

1. 3 lbs. farmer cheese
2. 8 eggs [oy vay--maybe you can substitute egg whites for some of them]
3. (sugar--optional)
4. (salt--optional)
"Mix cheese and eggs [and sugar and/or salt?] the night before you make the dough."

1. 6 eggs, well-beaten [more cholesterol, yet]
2. 1/4 [?] cup potato starch
3. 2 1/2 [?] cups water
4. [Methinks there's some oil or butter missing here--see directions below]

"Dissolve 1/4 [?] cup of potato starch in the 1/2 [?] cup of water" [did your transcriber fall down on the job here?]

"Mix together"

[No comments recorded by ye transcriber concerning how to make the "crepes" (see below) from this]

"Cook like crepes" [with no fat?! Fat chance! (On second thought, maybe she used a non-stick pan.)]

I don't have any record of how to set up the blintzes, just a note to "bake, broil, or fry." Have fun trying to figure this out. :)

Sun Sep 29, 04:59:00 PM 2013  
Blogger The Reform Baal Teshuvah said...

Will potato starch work for you?

Sun Sep 29, 10:14:00 PM 2013  
Blogger Shira Salamone said...

Thus far, I haven't noticed any gout aggravation from potato starch. My guess is that the quantity of white potato isn't enough to bother me.

Mon Sep 30, 10:13:00 AM 2013  

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