Wednesday, September 23, 2009

Dressing on the side...

We all have that friend who is a nightmare with the menu:

“I would like the Chef Salad with oil and vinegar on the side and the Apple Pie ala mode.
 But, I want the pie heated and I don’t want the ice cream on top I want it on the side and  I want strawberry instead of vanilla if you have it, if you don’t than no ice cream just whipped cream but only if it’s real; if it’s out of a can than nothing.”

“Not even the pie?”

“No still the pie but not heated.”

Who knew When Harry Met Sally was so far ahead of its time?  Today, two of my close friends tote Epipens in their Prada bags, and recite lengthy and ultra specific orders more for the sake of survival than dramatics.  

Celiac Disease... Sickle Cell? No, Celiac.  Celiac Disease is the allergy to gluten, a binding compound found in most grains including wheat, rye, flour, and barley.  Sounds easy enough; don’t serve pasta and pass on the bread course right?  Well, these grains make their way into unassuming places like soy sauce and Worcestershire, even some vinegars are off limits, and let’s not forget those lovely processed foods that list ingredients such as stabilizer, starch, flavoring, emulsifier, hydrolyzed, and plant protein. A little confused?  Join the club.  

However, as a firm believer that one needs only patience, literacy and fire to cook a meal, I’m determined to pull off a gluten-free dinner party....  Yes, I am praying to God that everyone leaves in sound health.  (the fact that a doctor is on the guest list is purely coincidental)

Zucchini Vichyssoise 
Sauteed Asparagus and Snap Peas
Baked Cod in Parchment Paper
Chocolate Pots de Creme

In reality, don’t we all have a little intolerance in our lives?  Nothing some good food and wine can’t cure! 

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