Mariann

Philomena Bake Shop at Phoenix Coffee – Coventry

https://www.facebook.com/PhilomenaBakeShop/

When your next trip to Coventry Village in Cleveland Hts. guides you to have breakfast/lunch/dinner at Tommy’s, browse books at Mac’s Backs, grab a laugh at Big Fun, check out music at Record Revolution, consignment share or get a haircut/tattoo/piercing make sure to leave yourself time for a stop at Phoenix Coffee! The pastry case now carries baked goods from Philomena Bake Shop.

Today’s options included 3 varieties of cookies – Chocolate Chip, Cinnamon Sugar, and Oatmeal Chocolate Chunk as well as 2 muffin options – Sweet Potato Fudge and Apple Streusel.

Minus – G Baked Goods at Starfish and Coffee – Painesville

https://www.facebook.com/starfishandcoffeeshop/

Starfish and Coffee in Painesville, OH

coffee / tea
crystals / incense
jewelry / accessories
chill / engage
classes/music
community/experience

Cute little coffee shop with FLAIR!!

Offering pour over coffees, teas and packaged baked goods from Minus-G

More……Making Choices for Beer on a G-F Diet

Mariann writes: This repost contains additional comments to update the information on G-F VS. G-reduced beers….

And THIS is Why You Should NEVER Drink Gluten-Removed Beer!

“Gluten-Removed” Beer May Be Unsafe for People with Celiac Disease

{Watch the Webinar} Gluten-Free vs. Gluten-Removed Beer: A Study

Recently the Gluten Intolerance Group (GIG) ran a study comparing the reactions of individuals, based on Celiac Antibody results, following the consumption of gluten-reduced beers vs. gluten-free beers.

What led to this research being done is the concern that current testing methods being used by manufacturers of gluten-reduced beers are not sufficient for measuring the existence of proteins following the various processes that are being used in the manufacture of these gluten-reduced beers.

The testing results indicated the there are some reactions to gluten-reduced beers. These reactions are as varied as the individuals included in the study. What is not certain is what triggers the reactions and so further testing will be needed to confirm the findings.

At this point the final analysis of the study was to issue a statement that gluten-removed beers may be unsafe for people with CD.

You can read the statement from GIG at the above link.

Dining Out G-F in NEO

March, 2017.

The nice weather of February was a welcome respite from our typical windy deep freeze with piles of snow and icy streets. This early ‘spring teaser’ allowed for ease of travel and increased dining out opportunities! Never one to shy away from gathering around a table with friends and family I can report that I made the best of the invites! From breakfast to dinner and late night snacks there was much to appreciate.

originalpancakehousecleveland.com

I had the opportunity to dine at both locations of Original Pancake House this past month. It is such a treat to be able to order pancakes with a bacon and eggs breakfast! At one of the breakfasts I tried the Bacon Pancakes instead of having the bacon and eggs. They were super but I’ll confess that I missed my eggs. For some reason I’ve missed the pancake options on the menu in earlier visits but I noted this past time that there are options for blueberry, strawberry, bacon, chocolate chip….. I asked if they would do the g-f pancakes as ‘Pigs in the Blanket’ option and was assured that they could do that as well. I didn’t have them on this visit but……… next time:) Oh yeah, and don’t neglect to get yourself a frequent dining punch card. I only just found out about this feature and am now one punch towards a free pancake breakfast:)

Skyecleveland.com

This months dining out included two visits to Skye Bistro in Mentor – MENTOR’S BEST KEPT SECRET

As is often the case for those of us needing a g-f diet the option of where to dine will often fall to us. I was thrilled to choose Skye Bistro for its large selection of gluten-free options that accommodate a g-f diet. The regular menu options offered in g-f preparation were varied in all categories, apps/salads/entrees/sides/and desserts! They even offer Redbridge – a Budweiser brew that is a fully g-f beer! The dining room is comfortable, the staff is skilled and attentive. On my first visit this month a family celebration brought us to dinner. I was thrilled to have the options of Crispy Calamari and Shrimp Tempura from the appetizer menu – by adding one of the entree style salads I rounded out my dinner options. On my second visit to Skye our server was Steve, who is friendly and knowledgeable and who has been a part of the Skye staff for it’s many transformations. I chose to start with Beet Salad with maple dijon dressing on the side. The salad was perfect! It is a large salad, as it is an entree salad, but it fit perfectly with my entree choice. The evening of our visit the special options for the evening included Fish and Chips which were offered in a g-f option. The fish was excellent, the kettle chips crisp and perfectly salted. My meal was accompanied by an ice cold Redbridge beer. My fellow diner enjoyed the Seared Scallop entree with a side green beans and almonds. We finished our meal by sharing a chocolate dessert that was just lovely!

harvestsolon.com

I’ve written about Harvest Kitchen in previous posts at our site but I really cannot stress enough how much I appreciate the menu, the preparation and the service of Harvest Kitchen staff! Truly, it is the best kept secret in Solon. This month my husband and I celebrated our 37th Anniversary and we chose Harvest as our destination to celebrate. I am so very grateful for the opportunity to enjoy the bountiful offerings at Harvest and include in my selections a cold Bard’s beer. On this particular evening the kitchen was offering a range of special menu items – three of which were gluten-free including Poutine and Duck Confit. So, what can I say, if you ever dine with me you know that I adore Poutine (which is nearly impossible to access in a g-f version in Cleveland) and I always order Duck Confit when it is available to me. This was a dilemma easily solved – I ordered both! My husband, who is ever so gracious when it comes to dining within the confines of my g-f diet, shared the Poutine with me as an appetizer! Solution realized – I was able to fully enjoy the Duck Confit served with brussels sprouts and an amazingly flavorful rice preparation. Tim chose the Hangar Steak (very rare and perfectly prepared and also a g-f menu option) served with a side of asparagus. While we were definitely full enough we decided to indulge in dessert and shared the g-f waffle with salted caramel gelato. The entire meal was extraordinary! Just to note: the third option for the specials selections for the evening was a Pan Seared Trout accompanied with rapini.

As I’ve mentioned before, but which is never out of date to mention, always be your own advocate in every dining out setting. Make your needs clear and ask about anything you are not sure of!

Lemon Curd Cake

Note from the Chef:

I’ve made this cake twice now, both times with excellent flavor.
The first time I made the cake a day ahead, cooled it and refrigerated it overnight, so when I served the cake the curd was beautifully set and the cake nice and spongelike.
The second time I made the cake I was cleaning up the kitchen and just by habit I inverted the cake to the serving dish. I figured it would finish cooling as it sat, plus I wanted a slice – NOW!
Ooooops! The curd layer on top was still hot and not sufficiently set –
whoa! that was a mess. It was still delicious – but very messy!
So, if you want to serve this cake in slices, allow the cake its cooling time and you will be happy you did!

Lemon Curd Cake
g-f adaptation by Chef Mariann

3 large eggs, separated
1 cup whole milk
2 organic lemons
zested to yield 2 tsp.
juiced to yield 6 Tbl.
2 Tbl. butter, unsalted and melted
1/4 tsp salt
6 T g-f flour blend
1 cup sugar
Fresh berries and confectioner’s sugar to top

You will need:
6 – 6oz ramekins OR1 – 8 inch fluted cake pan – lightly buttered.
9×13 baking pan and water.

Preheat oven to 350.

Set the baking rack to the middle of the oven.

In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt.

In a small bowl, whisk together the flour and sugar.

Add the flour/sugar mixture to the egg mixture.

Whisk until smooth.

In the bowl of electric mixer, beat the egg whites to form soft peaks.

Spoon 1/4 of the soft egg whites to the batter and whisk to smooth.

Using a rubber spatula, add the remainder of the egg whites to the batter, folding in gently to combine.

The batter will be light and foamy and liquidy.

Gently transfer the batter to the prepared baking dishes which will be filled to the top.

Place the baking dish into the 9×13 pan on the oven shelf and add water to the 9×13 pan.

Bake 45 to 50 minutes – cake top will be puffy and lightly golden.

When done baking remove the baking dishes to a rack to cool.

Some sinking of the cake will occur during cooling but allow the cake to cool in the pan(s).

Ramekins can be served warm, as is, from the cups topped with berries, confectioner’s sugar or whipped cream. If baked in the fluted pan, after cooling completely, invert the pan to a serving plate and serve with choice of toppings.

This recipe has been adapted to be gluten-free by Chef Mariann. – original recipe by Chef Jenn Segall from Once Upon a Chef.