Gluten Free Travel Blog

Gluten Free Tuscan Cuisine and a Special Recipe from a Seasoned Chef

We're priviledged to welcome Guest Blogger Judith Sarchielli, an expert on gluten-free Tuscan cooking. Also known as the "Topanga Chef" (based in that area of California), Judith is a chef, food coach, author, researcher, culinary instructor, and speaker. She spent 20 years living in Tuscany and has been able to take the simple and naturally delicious recipes she cooked daily and make them completely gluten-free -- without sacrificing taste or authentic Tuscan quality. Here she shares a favorite memory -- and a favorite recipe that will please any palate (gluten-free or not!)

A TUSCAN WINE HARVEST

The aroma of crushed grapes reaches me from the distant past, as I daydream in my Topanga Canyon kitchen. I remember the best part of the vendemia, the Tuscan wine harvest--- the delicious polenta casserole. That day in the Chianti vineyards of a Tuscan friend and vintner, I picked clusters of ripe, juicy grapes with small scissors, and tossed them into my hand-woven twig basket. My hands were blistered and sweaty, and muscles screamed from the 8-hour effort under the blazing sun. But the evening meal would be worth it all---a chance to rest and relax under the dark green Tuscan cypress.

Back in Topanga, my mouth waters as I remember that hearty peasant feast. The long wooden table is covered with a sparkling white tablecloth. We begin with gigantic antipasto platters of salume, grilled sweet peppers, assorted local cheeses, olives, bruschetta, and pinzimonio, (raw vegetables with anchovy vinaigrette dipping sauce). We wash it all down with great gulps of last year’s Chianti that smells like fresh raspberries, and tastes like something Dionysius created. The air is chilly, as the summer fog rolls in and lends mystery to our setting. 

After antipasto, the women bring huge terracotta casseroles overflowing with polenta, sausage and wild mushroom sauce, and bitter greens salad. The air and food is scented with wild rosemary, sage, and fennel. We sing stornelli, (the raucous story-songs that have existed since Dante’s day), and laugh at the dry and fruity Tuscan jokes...

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Polenta is porridge that originated with the Etruscans and was made from wheat the Roman legions planted. Columbus brought corn back to Spain from the New World in the late 1400s and it became as popular in Tuscany as wheat. Delectable as a casserole, it is tasty when cooled, sliced, and fried with fennel seeds and crunchy sausages: a favorite Florentine Straw Market street vendor snack. 
 
 
POLENTA with WILD MUSHROOM SAUCE
Serves 4
 
POLENTA INGREDIENTS
6 cups water
2 TB olive oil
1 tsp salt
1 cup organic polenta (cornmeal)
½ stuck unsalted butter, cubed 
 
METHOD
In a large, heavy pot, bring water and salt to boil. Gradually whisk in polenta and simmer until very thick and smooth, stirring frequently. Whisk in butter and layer with sauce. 
 
WILD MUSHROOM SAUCE INGREDIENTS
2 TB grape seed oil
1 onion chopped
6 cloves garlic, chopped
1 lb. Italian sweet sausage, crumbled
1 package dried porcini mushrooms, soaked
1 TB rosemary, chopped
1 TB sage, chopped
1 tsp fennel seeds
1 small can Muir Glenn diced tomatoes
1 cup Chianti
1 1/2 cups Parmesan cheese, freshly grated and divided in half
1 cup Italian parsley, chopped
3 TB olive oil 
 
METHOD
Heat oil in large skillet on medium-high. Add onions and garlic and sauté until soft. Add sausage, mushrooms, herbs and wine. Let wine evaporate, and add tomatoes. Simmer until thick.  In a large casserole, ladle some sauce on bottom of dish and layer polenta, sauce, and half of parmesan. Drizzle with olive oil, sprinkle with remaining Parmesan and Italian parsley. Bake for 30 minutes or until top is bubbling and golden. 

 If Judith's mouth-watering recipe has you longing for more (and if her memories of life's simple pleasures enjoyed with family and friends have you yearning for a trip to Tuscany), stay tuned for another update in several months when her much-awaited cookbook, Tuscan Gluten-Free Cuisine: Eat Healthy and Please Your Palate, is published. In the meantime, you can visit her website to learn more. 
 

 

Gluten Free Expo in Washington, DC -- First Annual Show a Great Success

I had the opportunity to attend Washington, DC's Gluten-Free Expo last Friday at the Embassy Suites Convention Center hotel. It was a great success -- and an opportunity for me to meet new GF friends and re-connect with some old. Over 600 people attended this first-annual event, and proceeds went to the Celiac Disease Program at Children's National Medical Center.

Although I didn't have the opportunity to leave my own booth for very long, I did a quick lap through the hall of 60-or-so vendors, most of whom were sampling delicious sweet and savory gluten-free treats. Amie Valpone, of The Healthy Apple blog, was handing out samples of Rudi's delicious line of gluten-free breads. Glutino was also on-hand with samples of their new sandwich bread, which looks, smells, and tastes so much like "real" bread, you can definitely be fooled. 

Bloggers Diane of The Whole Gang and Bernice from Wheatless and Meatless were there, as were some of my favorite local baker Marion of Marion's Smart Delights bake shop and Maureen of One Dish Cuisine (FANTASTIC gluten-free crabcakes!).

In the booth beside me was Tonya's Gluten Free Kitchen, sampling their amazing gluten-free soft pretzels and pretzel bites (worthy of ballparks!). Other favorite food companies included Pamela's Products (whose Pancake and Baking mix our family ADORES) and Kettle Cuisine, with a line of high-quality gluten-free soups that are delicious, quick, and healthy. 

Wildfire Restaurant was sampling some new gluten-free items: cheese biscuits and chocolate pecan cookies, and Bella Monica was there with their delicious Artisan-syle gluten-free pizzas. Perhaps my favorite sampling experience, however, was Triple Oak Bakery, of Sperryville, VA. I'd been in touch with the owner, Brooke, recently but hadn't met her in person. Formerly a pastry chef at Four and Twenty Blackbirds in Flint Hill, Virginia, Brooke has nailed it when it comes to gluten-free baking. Really...probably the best GF baked goods I've had, and I've sampled A LOT. Her Smith Island Cake was addictive and like nothing else I've ever eaten. Her gluten-free cream puffs were to-die-for. She operates out of her retail bakery and also has some local distribution of her products and is trying to expand that distribution to shops and restaurants in the DC metro area. We would all benefit from that development! In the meantime, keep this bakery in mind for parties and special occasions.

And speaking of special occasions, I met a Stephanie Courtney, a lady specializing in Allergen Free Events in the DC and Baltimore areas. What a great service to keep in mind for help with big parties or events where some of the guests have special dietary needs!

Despite already being quite satiated from all the amazing gluten-free samples, I headed to the hotel's restaurant, Finn and Porter, for the "Globally Gluten Free" cocktail reception, featuring an amazing spread of Italian, Mexican, and other internationally-inspired gluten-free food. The presentation and taste of the food -- and the range of gluten-free options -- was incredible. Especially magnificent was the gluten-free cupcake display. Kudos goes to Executive Chef Aaron Flores, who is literally a legend within the gluten-free community.

My apologies for not including pictures with this post...my biggest regret was being so engrossed in conversations and tasting the food that I forgot to take photos!

Gluten Free Restaurants: P.F. Chang's restaurant makes a change to its Gluten Free menu

Our family is a big fan of P.F. Chang's. We were before our son was diagnosed with Celiac Disease 6 years ago, and we've become even bigger fans since his diagnosis. It's one of the few places our two sons, now ages 8 and 10, order something other than a burger or steak! It's the Philip's Better Lemon Chicken that had them jumping for joy every time we said we were going to P.F. Chang's for a meal. 

Well, imagine our surprise on Saturday when we went to our local P.F. Chang's in Fairfax, Virginia for lunch. Our hostess mentioned that the gluten-free menu (click Gluten Free Menu on index at top of page) was now located in a different spot on their three-paneled menu. Instead of being on the back, it's now on the inside right panel. So, I opened up the menu and immediately noticed that the menu looked smaller. But perhaps it was just the new formatting...let's see, they still have the lettuce wraps as an appetizer, a soup, lots of entrees -- including the many gluten-free beef entrees they added to the menu a little over a year ago -- and even two GF desserts. OK, good. Let's make sure all our favorite entrees are still on there...lemon chicken...where is it? No, it can't be...it's not on here. OK...look again, S-L-O-W-L-Y...Nope, not on here anymore! 

So, I asked our server when she came back to our table, and she immediately assured me that we could still order it, but that they'd taken it off the menu -- not just off the GF menu, but the regular menu as well. Wow. That was a shock. I figured it must be a hugely popular item. I asked her the reason, and she said they'd taken several entrees off the menu. She then sent the manager, Operating Partner Philip Tull, over to our table to give me the full story...

Apparently, P.F. Chang's is looking to get "back to their roots," so to speak, and do what they do best -- and simultaneously streamline and simplify things in the kitchen. That resulted in removing several items from their regular menu. He said the ONLY item to be removed from the Gluten Free Menu was Philip's Better Lemon Chicken. (Unfortunate for us...and for all the other GF folks out there who were hooked on it!) However, he again reassured us that we could request it, and they'd happily make it. This is apparently the case in any P.F. Chang's nationwide, but I question how long this will last. Will they always have the ingredients on hand to make it if it's not formally on the menu? The Operating Partner mentioned that there were a few dishes removed from the menu that required ingredients unique to that particular dish, so it didn't make sense to keep them on the menu. I'm wondering if that was the case with the lemon chicken. 

Mr. Tull did say that, although the Philip's Better Lemon Chicken was not one of their most popular dishes, it was indeed unique in that it was free of virtually every possible allergen and therefore very popular with a growing and important part of their customer base. I'd also imagine it's a big hit with other kids like ours who are wary of some of the spicier dishes offered at P.F. Chang's. In my opinion, it was a very kid-friendly dish.

I would encourage everyone to spread the word about this news (Reblog, Tweet, Like, or forward the link for this post) to your gluten-free friends that enjoy P.F. Chang's. And contact P.F. Chang's corporate office, as I'm planning to do later today. If enough of us voice our desire to continue ordering the Philip's Better Lemon Chicken, perhaps they'll formally put it back on the menu. Having it available by "special request" makes me concerned it will eventually NOT be available -- and those not "in the know" will never know it's an option on the menu so eventually there won't be much of a demand. 

I'd love to hear YOUR opinion of the Philip's Better Lemon Chicken...or what your favorite gluten-free items are at P.F. Chang's. Feel free to leave a comment below.

To keep informed about other new developments in the world of gluten-free restaurant dining, be sure to enter your email address in the box at the top left column of this Blog to sign up for an email subscription. You'll receive an email notification each time we publish a new post.

Gluten Free Restaurants: Fantastic gluten-free menu at Bruschetta restaurant in Surrey, England

Our Featured Review on GlutenFreeTravelSite this month takes us to England, where our winning reviewer was truly "wowed" by the treat that awaited her at a local restaurant. Expecting to have the usual choices of grilled meat or fish as she often does when dining out, she "had one of the best surprises of her life" at Bruschetta restaurant in Surrey, England. Choices on their extensive gluten-free menu include homemade gluten-free pizzas, pasta, risotto, antipasti, and delectable desserts. Having grown up with an Italian mother who prided herself in creating traditional Italian dishes, our reviewer had had a hard time with her Celiac diagnosis years ago. This was the first time she was able to truly enjoy gluten-free pasta and other Italian favorites like her mom used to make. 

In addition to the incredible food, our winning reviewer raved about Julia, the owner, and her commitment to avoiding cross-contamination in preparing gluten-free meals. (She herself is gluten-intolerant.) Julia shows a real personal devotion to the gluten-free community, which, coupled with her amazing food and reasonable prices, attracts gluten-free diners from all over England. Read more details about Bruschetta and the recommended menu choices in our Featured Review.

Don't forget to submit your own reviews of favorite places to dine, shop, or travel gluten-free. Each month, we select a particularly helpful or interesting review from all the prior month's wonderful gluten-free dining and travel submissions to showcase on our Featured Review page. The winning reviewer receives a prize...whether it's a set of Dining Cards in multiple languages to use to communicate with restaurant staff around the world OR even a gift card to a restaurant with a gluten-free menu! 

Dining Out on Gluten Free Italian Food

For many Celiacs and others following gluten-free diets, dining out on Italian food may be a distant memory. On the surface, your reaction might be, "Anyplace with pasta as a staple food is NOT a place for me!" However, it pays to do a little research to find the growing number of Italian restaurants -- both chains and independent restaurants -- that are now either willing to tailor items on their regular menu to make them gluten-free...or better yet, offering extensive gluten-free menus. 

While you'll probably need to avoid the Chicken or Veal Parmesan, almost any Italian restaurant has a handful of things that may qualify as being "naturally" gluten free (i.e. steaks, roasted chicken, grilled fish or seafood). The key is to make sure you question everything before ordering. Here are some examples of the questions to ask to uncover "hidden" gluten in Italian dishes: 

• Do the meatballs have breadcrumbs in them? 
• Are the steaks or other meats marinated?
• Are the meats dusted with flour before sautéing? 
• Is the salad dressing gluten-free?
• Is flour used as a thickener in any of the sauces?
• Is there bouillon or broth in a sauce (they often contain gluten)?

Of course, you'll also need to have a detailed conversation with the manager, or preferably the chef, about exactly how to prepare the food to avoid cross-contamination with gluten that is prevalent in the kitchen. 

The next "step up" are restaurants that will tailor Italian favorites to make them gluten-free for you. Examples of this would be restaurants that are willing to do a gluten-free breading -- or breadless version -- of things like Chicken Parmesan or make Veal Piccata that's not dusted in flour. Maggiano's can tailor items on their menu and, like some other Italian restaurants, even stocks gluten-free pasta. (My question for those Italian restaurants that don't offer gluten-free pasta is...WHY NOT?). It's so easy to find a good gluten-free pasta to offer to your guests. And with so many sauces being naturally gluten-free anyway, this gives people a good number of gluten-free choices that are simple for restaurants to prepare, so long as they are sure to boil the pasta in a separate pot of water and avoid other cross-contamination pitfalls. 

Ultimately, what Celiacs are looking for, however, is an Italian restaurant that has shown the interest and taken the time to develop a true gluten-free menu, no matter how simple or extensive. Restaurants that come to mind include Biaggi's (based out West and my personal favorite!), Carrabbas, and even family-friendly chain Old Spaghetti Factory. Our family recently dined at Sambuca restaurant in NYC. This independent (non-chain) restaurant on West 72nd Street just off Central Park West had a great gluten-free menu with plenty of pasta and meat, and seafood choices. If you have a favorite local Italian restaurant that serves up delicious and safe gluten-free food, PLEASE let all of us know about it by submitting a quick review to GlutenFreeTravelSite.com.

One more bit of advice: It's always a help to travel with a dining card, like those from Triumph Dining (they are offered for Italian cuisine as well as 10 or more other global cuisines). These can help you succinctly articulate your needs to a server, manager,or chef. And because they're bilingual, they also help cut across language barriers, which are often present with kitchen staff preparing your meal. 

One final word to the wise...as I've stated in past Blog entries, VIGILANCE is always necessary, even when eating at a "safe" restaurant with a gluten-free menu where you've dined dozens of times before. There may be someone new in the kitchen who may not be aware of all the intricacies of cross contamination, or a server who doesn't know anything about the gluten-free diet -- or even the g-f menu the restaurant offers. But trust me, it IS worth a bit of research, because when you find good gluten-free Italian food, it is a sublime experience! (Be sure to periodically check our growing list of restaurants with gluten-free menus on our Gluten Free Restaurant Menus page AND also Search Reviews for new ideas of great places to dine both in your area and places you travel).

Happy Gluten-Free Italian Dining, and Happy Holidays!