Author: Mariann

News Notes and Things to Know…….7/17

Some interesting pieces of information from the gluten-free community….

If you’ve been following the controversy of gluten-free designation/FDA rules/foods in violation you can follow along on the latest in the discussion from Tricia Thompson founder of Gluten-Free Watchdog:

https://www.glutenfreewatchdog.org/news/encouraging-the-fda-to-investigate-when-products-labeled-gluten-free-appear-misbranded/

 

Here’s the link for the latest issue of GIG magazine including timely articles, coupons, recipes and more…….

http://www.gluten.org/cgf-june-2017/

 

Celiac Disease and the Gluten Free Diet Resources
Celiac Disease and the Gluten Free Diet Resources

This past month I’ve encountered a couple of news articles, both print and digital, where the information contained in them regarding the gluten-free diet was just plain wrong.  Where references were made to product and to diagnosis and to treatment that were old, out of date and still circulating.  But, just when you think folks are starting to ‘get it’ – smack – something else appears to reveal how far away the general population is  at ‘getting it’.

When dining out g-f there are so many; so,so,so,so many things to keep in mind.  Here’s an article that will highlight for you why you need to always be your own advocate; ask and ask again.  You never know just what that kitchen is doing……….

http://boredomtherapy.com/reuse-noodle-water/?pas=1&as=701aol

 

Will gluten-free make it to the list of Food Trends for 2018-19?  You might be following the shifts in the dining scene by going to restaurants and seeing the changes in the menu offerings.  Or you may be seeing the shift in the grocery store shelving.  You may also be seeing more advertising about g-f food items in magazines.  The big trend for restaurants in 2017-18 is ‘faux foods’ – things that look like foods you know but made with ingredients you might not realize could mimic those items – think tofurkey – with pizzazz!  Vegan food is on the rise, everywhere, and it took a long time to get there.  So, while restauranteurs may not yet be ready to accept that g-f needs their attention, the financial sector has noted the growth of the g-f products.

https://www.ft.com/content/5348432e-1a13-11e7-bcac-6d03d067f81f?mhq5j=e1

Cleveland.com post by Hannah Drown

Looking over this list and having just traveled across the country using Find Me Gluten Free I would have to say that my experience was successful.  If you’ve used any of these please share your favorite!

http://www.cleveland.com/entertainment/index.ssf/2017/07/the_best_gluten-free_phone_app.html#incart_river_home

 

Chef Brian’s Fried Chicken

Café Avalaun Fried Chicken Recipe-2017

Marinade:

Whole chicken 2 whole cut into parts, however you like your parts cut

Buttermilk 2 cups

Dijon mustard 1 Tablespoon

Sea Salt 1 Tablespoon

Smoked paprika 1 teaspoon

Cayenne 1 teaspoon

Flour blend:

White rice flour 2 cups

Non GMO Corn starch . cup

Non GMO Corn meal . cup

Smoked paprika 1 Tablespoon

Sea salt 2 teaspoons

Fresh cracked black pepper 1 teaspoon

Granulated garlic 1 Tablespoon

Granulated onion 1 Tablespoon

For Frying:

Choose from the following-

Palm shortening, Sunflower oil, Lard, Non GMO Corn oil.

Procedure:

Combine all the ingredients in the marinade except for the chicken. After you’ve combined the marinade immerse the chicken into the marinade refrigerated for 12-24 hours.

Set the oil at 325º in a large cooking pot with several inches of gap from the top so the oil doesn’t boil over.

Dust the buttermilk chicken in the flour and immerse into the oil. Cook for approximately 7-8 minutes or until the internal temperature is 165º. Remove chicken from fryer and let cool on rack for 1 minute. Serve.

Notes:

The Buttermilk marinade time is important because it is like a brine. It tenderizes the chicken and infuses it with the flavors from the marinade. The dairy free brine recipe is a perfect example of this flavor infusion, a technique we’re fond of at Café Avalaun. The flour is a perfect blend to achieve the cravable crispy texture and flavor.

For the frying. In the old days a cast iron skillet was the best and still is the best. The method would be a bit different because you’d have to turn the chicken to complete the cooking process. If you are keen on this, then go for it. I recommend considering a table top electric fryer. A gadget you’ll find many uses for. The pot on the stove method also requires a thermometer to monitor the temperature. A common mistake is to have the temperature be right whereyou want it at the time you immerse the chicken and then it drops down really fast to like 250º. Then you end up with greasy soggy chicken. Also do not crowd the chicken into the oil.

Two things might happen. The oil could boil over and you’d have a nasty grease fire on your hands or the temperature drop thing will happen.

I say do it in batches and then flash your chicken in a 400º oven for about 8-10 minutes once all of it is done.

This is how we do it at the café since we only have one fryer and we couldn’t conceivably cook 40 birds inside a 2-hour window in order to serve everyone.

Dairy Free Brine Recipe –

Brine for chicken

Water 1 gallon

Sea salt 1 cup

Organic Sugar ½ cup

Bay leaves 4 each

Whole Fennel seeds 1 Tablespoon

Whole Coriander seeds 1 Tablespoon

Whole black peppercorns 1 Tablespoon

Whole mustard seeds 1 Tablespoon

Whole cinnamon sticks 3 each

Procedure:

Bring all ingredients to a boil and remove from heat and let cool completely to 40 degrees. This brine is good for 10 lbs. of chicken and can be used in smaller batches for 5 lbs. Immerse the birds fully into the brine (refrigerate) for 24 hours. Remove from brine and discard brine.

Dining Out G-F in NEO ……7/17

http://www.cafeavalaun.com/news/2017/7/6/southern-fried-chicken-recipe-share

From Chef Brian:

……”We asked what recipes you were most interested in and Fried Chicken was one that we thought was appropriate since #1.
July 6th is National Fried Chicken Day.”……

Here’s the Fried Chicken Recipe.

Here’s the brine recipe for a Dairy Free version. I use this brine for all birds.