Bittersweet

As part of my duty to the gluten-free in Minnesota, I have evaluated Bittersweet in Eagan. When looking at the products, I asked myself, "WOW, how do they make those muffins rise like that?" and then I found the answer.

Their products are not completely gluten free. If you are buying these products based on their "gluten free" ness, I recommend you re-evaluate based on these items:

1. Millet is not a gluten free flour.
Millet is actually related to rye; it has molecules that your body will recognize as gluten and you will have a celiac reaction. In addition, if you have any type of thyroid disease, this is a toxic molecule for you. Furthermore, the fields where this grain grows are mixed with wheat, barley, and rye, so the grain, itself, might be contaminated with real gluten!

2. Quinoa is not a gluten free flour.
Quinoa is actually related to barley; it has molecules that your body will recognize as gluten and you will have a celiac reaction. In addition, the pearls, themselves, are filled with toxic saponins and oxalic acid, which is not guaranteed to be removed in the preparation. Furthermore, the fields where this grain grows are mixed with wheat, barley, and rye, so the grain, itself, might be contaminated with real gluten!

3. Spelt actually IS WHEAT! DO NOT EAT IT!

4. Triticale IS ALSO WHEAT! DO NOT EAT IT!

5. Teff is actually mini barley and IS NOT GLUTEN FREE! DO NOT EAT IT!

4. Amaranth is not a gluten free flour, for the same reasons!


This is my warning to the wise:
Just because they say it's gluten-free, doesn't mean it is. Don't trust other people with your baked goods or intestinal track!

Watch your goodies!
The Irish Lass

Fat Tuesday

So, for those of you non-Catholics out there, like myself, you might wonder, "what is 'Fat Tuesday'?". "What is Carnivale?" "What is Mardis Gras?"

Well, after watching "No Reservations", I wouldn't recommend going to New Orleans (pronounced "New Orlins") to find out. It's still, uh, recovering. Which I find, what you might call, ironic, seeing as how Mardis Gras is the creole/cajun celebration of the day before Ash Wednesday, when Lent begins (which is when Catholics give up something precious to themselves to appreciate the suffering JC (or really just J or just C) at the hands of the Romans). It's basically the binger/frat party before you have to give it all up. So, funny, I think, that the city that has held this celebration got nailed, by what they would call, an act of G.

So, there you go. Irony. I tried to come up with something surprising, something, I don't know, ironic, for a recipe today, but you'll just have to settle for the obvious, the creole dish of choice in my family: Jambalaya.

Jambalaya is really creole (aka French/Latin) stew. Which means everyone makes it different. Fun, huh? There are a couple of critical ingredients, though: rice, chicken, shrimp, sausage, tomatoes, and chili sauce. Some people add vinegar, making it very much NOT Gluten Free, so eat at your risk.

Here's my gf goodie version:

Gluten Free Jambalaya


8C cooked white rice
1 medium to large sweet onion, chopped (remember how to choose one??)
1-2 tsp minced garlic (or about 3 cloves)
1/2 stick butter or 1/4C cooking oil (of your choice, I like canola)
1lb cajun sausage (or smoked sausage work fine, too)
1 fryer chicken, cut up into pieces, or 5lbs chicken pieces of your choice, cubed
1 32oz can of crushed tomatoes
1 small can Ortega chilis, chopped (optional)
1Tbsp dry thyme
2tsp salt
1 tsp black pepper
cayenne pepper to taste (start with 1/4 tsp, then SLOWLY increase)
2lbs cooked salad shrimp (or any size, but you'll need more in weight)


1. In a large stock pot, brown the garlic and onion in the oil or butter.
2. Add the chicken pieces and brown (it is VERY important to THROUGHLY cook the chicken.)
3. Add the sausage and brown (it is VERY important to THROUGHLY cook any raw sausage).
4. Add the crushed tomatoes and spices (thyme, salt, peppers).
5. Add the cooked rice, and mix well.
6. Add the cooked shrimp and bring to at least 165*F, or until steaming all the way through.

You may add more spices, if this is mild.


Enjoy the goodies!
The Irish Lass

ma t'uan, zeen duy, deep fried mochi, and gluten free donuts

And it was my first time at dim som today. Amazing, huh? with the near scandalous joy with which I talk about Asian food. I was, well, very pleasantly surprised.

My friend recommended Mandarin Kitchen, which in in Bloomington, MN. Now, I know that all of you might not want to fly to Minneapolis every weekend, but if you're here, or if you do fly here, check out this restaurant.

As a young, savvy, 30something, I, of course, googled the reviews for this place (mostly in search for pictures, or better yet, a coupon). I saw mixed reviews- oh the food is good, but the tip is added into the price, get there early, etc, etc.

so, I get there at 9:45 and join the other 10 cars in the parking lot. They open at 10. Since it's a balmy 25 degrees out, I decide to queue up outside the door. Glad I did. By the time the door opened, there must have been 30 people in line. And some of them Asian. (It is my belief that when you go to an Ethnic restaurant of your choice, it is a good sign that people of that ethnicity are eating there as well- like, this is a non-verbal stamp of approval).

My first impression of the restaurant- busy. good. must be good.

Next: man, it's clean. very clean. And I got tea within 60 seconds of sitting down.

This is a good sign.

I then, embarrassingly, asked one of the numerous waiters "so, this is my first time to dim som; is it buffet or... ? ". He kindly told me that the food is brought past the table and you get to see what you order...right off the plate! it's like you're freakin' royalty or something!

So, I got to inspect the food before ordering. And since I'm looking for ingredients like flour, barley, oats, rye, I avoid the painful "uhm, could you ask the chef is there's gluten in this dish" scenario. The servers know exactly what's in it. And the best part is...it's mostly rice!

YESSSSSSSSSSSSS
"noodles" are rice paper wrapped around a meat or vegetable stir fry. it's like cannaloni!

"dumplings" are rice paper with the meat inside. (meat being lobster, shrimp, crab...and the standard chicken, beef, or pork, as well).

"moon cakes" are slab rectangles of what looks like opaque sparkling jello, but tastes like a mix between Turkish Delight (yes, I've read C. S. Lewis) and Angel food cake. AND it's gluten-free.

"Zhijong", or sticky rice wraps, are bamboo or taro leaves surrounding rice and a variety of gluten-free ingredients. They refrigerate, they freeze, they are easy to heat up, they are filling, they are a different post ;)

"Deep Fried Taro Balls", or jah wu tao, are poi (taro) dumplings filled with a variety of savory and sweet goodies, and are also a different post ;)
YYEEEESSSS..

But that's not the best part. The best part was I found, yet another, source for deep-fried mochi. I also find out that they are called "ma t'uan" in Mandarin Chinese ("zeen duy" in Cantonese Chinese). Only here they put in lemon curd.

Needless to say, heaven.
Here's my recipe:

Deep Fried Mochi/Ma T'uan


























1 pound powdered sweet rice flour
1 1/4 cups dark brown sugar
1 1/4 cups boiling water
1 cup sweet red bean paste, lemon curd, or seedless raspberry jam
1/4 cup white or black sesame seeds (optional)
Peanut, Vegetable, or Canola oil

1. Open the can of jelly of your choice. Place into a freezer-safe bowl and place in the freezer for two hours until firm. This is not necessary if your paste if stiff enough to roll into a ball.
2. After the paste is firm, roll into 1" balls and place back into the freezer on a cookie sheet or plate.
3. In a 2 quart sauce pan, bring the water to a boil.
4. Dissolve the brown sugar in the boiling water and remove from heat. (or boil the water in the microwave in a microwavable bowl and add sugar).
5. Place the flour in a separate bowl, making a divot, or well, in the middle. (this will help prevent uneven mixing in the next step).
6. Gradually mix in the sugar/water with the flour. Remember, it is hot! The mixture will become very thick, like the play dough.
7. Make this dough into 2-3" balls (think golf ball). I recommend putting some rice flour on your hands.
8. With each ball, press one side into the ball, so that the dough makes a cup for the jelly or jam.
9. Place your jelly or paste of choice into the center of the dough "cups".
10. Gently pinch the opening closed and re-roll GENTLY in your hands to make completely round.
11. If you like sesame seeds, roll the balls in the seeds. These are optional.
12. Put about 3-4" of oil in the bottom of your wok, omelet pan, or chef's pan. (or, if you have a Fry Daddy, bring 'er out!). Heat on medium heat to 330 degrees.
13. Place balls into the oil and fry for 2 minutes (the sesame seeds will become golden).
14. Gently press the ball against the side of your pan- this will the "dough" inside to expand up to 3 times it size! Continue until golden brown.
15. Place on paper towels laid over a cooling rack (to drain excess oil away).
16. As soon as the balls are cool, transfer to waxed paper or Tupperware.


Happy Eatings!
The gluten free, irish lass, gourmand, and eater of dim som