Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Wednesday, July 19, 2017

Review: Metropolitan Museum: Rei Kawakubo/Comme des Garçons: Art of the In-Between, #MetKawakubo




Walking through this exhibit, I just kept thinking: “This creation tops them all, no then this; oh, wait this!” Every piece makes you think, forces you to interact with the notion of fashion, the female form and mostly how and what artist and fashion designer Rei Kawakubo is thinking, perverting, challenging, subverting, playing and participating in art and fashion when she created these masterpieces.

It’s nothing like what I remember of the Comme des Garçons SoHo store, which opened in the early 1980s here in New York City. My mother, always on the cutting edge of…well, most everything, took me there to shop and look around, as did my stepmother, also always on the cutting edge of trends. What I remember is black clothing, unisex, in long drapey shapes, unflattering to the body and almost apocalyptic. This Met show, #MetKawakubo,
shows me, shows us, a sliver of the real Rei Kawakubo and the Comme des Garçons that she showed the world.

Here’s what the New York Times said about this exhibit and I’m quoting them because I couldn’t have said it better:

"The stripped-down presentation of some 120 often strange, extravagant (and sometimes black) garments rifles through the history of clothes and art, combines fabrics in unimagined ways and confounds expectation." 

Most pieces gave me great joy and delight to behold them.  

From the Met Museum

“…this is the great work of fashion designer Rei Kawakubo, known for her avant-garde designs and ability to challenge conventional notions of beauty, good taste, and fashionability. The thematic show features approximately 140 examples of Kawakubo's womenswear for Comme des Garçons dating from the early 1980s to her most recent collection, many with heads and wigs created and styled by Julien d'Ys. The galleries illustrate the designer's revolutionary experiments in "in-betweenness"—the space between boundaries. Objects are organized into nine aesthetic expressions of interstitiality in Kawakubo's work: Absence/Presence, Design/Not Design, Fashion/Anti-Fashion, Model/Multiple, Then/Now, High/Low, Self/Other, Object/Subject, and Clothes/Not Clothes. Kawakubo breaks down the imaginary walls between these dualisms, exposing their artificiality and arbitrariness.”


Oh go, just go. If you are a fashion maven, an artist, a lover of mastery in art, a craft person, a fabricator or just love a scene – go!

At The Met Fifth Avenue
MAY 4–SEPTEMBER 4, 2017
#MetKawakubo

Monday, July 17, 2017

Recipe: Easy Baked Chicken Breasts, #allergenfree

Admittedly, I’m a chicken thigh girl: dark meat and crispy skin, oh my. And here's my recipe for easy gorgeous chicken thighs that your whole family will love. 

But I wanted to try cooking some chicken breasts and my new fave Instagrammer, Terri of No Crumbs Left swears by her recipe and technique. And she is totally right!  These chicken breasts were unbelievably moist – like seriously moist breast meat. I don't know that I’ve ever accomplished that at home before. Well, I used to cook whole chickens to perfection, but parts, I haven't cooked chicken breasts at home in years.

A few recipe notes.
I use Bell & Evans air-chilled chicken breasts.
I use Lucini evoo, it’s single source. Love them. 
I use Morton’s Kosher salt, coarse grain. 
I have an oven thermometer so I know exactly what's going on in there. It's a really useful device,  cheap and saves you cooking and baking disasters becuase of incorrect oven temps.

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Easy, Juicy Chicken Breasts, Allergen-Free

1 package Bell & Evans chicken breasts, skin and bone-in
Lucini Olive Oil
Morton’s Kosher salt


Preheat oven to 400. Prepare a baking sheet with foil or parchment. Rub chicken all over with evoo and sprinkle with kosher salt.  Place skin side up on the tray. Put into hot oven and bake. Baste with the juices at least once around the 30 minute mark.  At 45 minutes or until internal temperature reaches 165 degrees and the juices on clear, you're done.
You can totally let them rest whilst you prepare the rest of your meal as that will help them retain their juiciness. But basically, once cooked, slice and enjoy!

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Join me on Instagram @allergicgirlnyc and on my Allergic Girl Facebook feed to see what I'm cooking right now and to cook allergen-friendly yumminess with me!

Wednesday, July 05, 2017

Review: Jewish Musuem, #FlorineStettheimer

I wandered into the Jewish Museum on their free Saturday to see the Walter Benjamin but found myself at the Florine Stettheimer instead. What a lovely exhibit and what joy it inspires!



Florine’s work is an exuberant expression of play. An untrained artist but clearly creative and firing on many cylinders, the exhibit shows off this mind at work: intimate portraits, colors that reminded me of the great Maira Kalman’s work (see her Ted talk, but read her childrens books even more); large scale murals that reminded me of Alexander Calder’s circus  brought to canvas; costumes, movies, photographs – Florine was expressing herself through art at all times.





Here’s the New York Times’s review of the Florine Stettheimer exhibit and here’s a great paragraph about it:

"Stettheimer’s mature works belong to a tradition of paintings as edge-to-edge fascinators that we almost cannot stop looking at or poring over, absorbing their colors, patterns and marvelous distortions of space, while trying to decipher their mysteries. You don’t hear history screeching to a halt, the way you do, say, with Picasso’s “Demoiselles d’Avignon,” but you know something marvelous — and radical — is going on."

It is a worth a trip to see this exhibit. It’s on at the Jewish Museum until September 24, 2017 and as I mentioned Saturdays are FREEEEEEE!

***

From the Jewish Museum:

"The artist Florine Stettheimer (1871–1944) is an icon of Jazz Age New York. Born to a wealthy Jewish family in Rochester, she studied at the Art Students League in New York City and then in Europe, where she encountered two profound influences: the Symbolist painters and poets and, on the eve of the Great War, the Ballets Russes. Returning to Manhattan, she hosted an elite salon together with her sisters Carrie and Ettie and their mother, Rosetta, attracting many of the leading lights of the artistic vanguard. Her circle included Alfred Stieglitz, Carl Van Vechten, Georgia O’Keeffe, Elie Nadelman, Gaston Lachaise, and many others. Among her intimate friends was Marcel Duchamp. Through over 50 paintings and drawings, a selection of costume and theater designs, photographs and ephemera, as well as critically acclaimed poems, the Jewish Museum will offer a timely reconsideration of this important American artist, revealing Stettheimer's singular and often satiric vision and significant role in American modern art. The exhibition highlights the artist's distinctly personal style of painting, Stettheimer's position amidst New York's artistic elite and avant-gardes, and her continued influence on artistic practice today."


Wednesday, June 28, 2017

Recipe: Classic Ice Cream Sandwich, Nut-Free, Gluten-Free [Sponsored]



Ice cream sandwiches. You remember them, right? A thin, dark chocolate, fudge-y cookie surrounding creamy, sweet, oozing vanilla ice cream, sandwiched together into a glorious combination, perfect for summer. 

And now you can TOTALLY make it at home, in a snap and allergen-friendly, too! 

I bought all of my ingredients at Fairway Market in Red Hook, Brooklyn. And Fairway Market graciously sponsored the making of this glorious ice cream sandwich. (Here are my policies regarding my sponsored posts.) 

My taste testers (aside from myself) were all non-food allergy people and they all LOVED this sandwich and gobbled up every last bit.

This is a multi-stage recipe. Give yourself a day or two to get this all together before serving.

And all of my recipes notes are below the recipe because I wanted you to get to the goods first!

 ***

Classic Ice Cream Sandwich, Nut-Free, Gluten-Free
Makes 8-12 portions (depending on how you slice ‘em)

Lightly adapted from Nigella Lawson and The Kitchn

1 pint (two cups) of heavy whipping cream
1 fourteen-ounce can sweetened condensed milk
1 teaspoon of vanilla


Whip the cream and vanilla into soft peaks. Fold in the condensed milk. Mix thoroughly until completely combined and no streaks. Pour mixture into a container with a cover. Lay saran wrap directly on top of the mixture to ensure no air gets in. Freeze 6-8 hours or overnight.






Namaste Foods Brownie Cake, Nut-Free, Gluten-Free
2 ¼ cup dry Namaste brownie mix
1 egg
1/3 cup oil
½ cup water

Heat oven to 350 degrees. Line a half sheet rimmed baking sheet (18x13) with parchment paper.

In a medium bowl, mix egg, water and oil. Add in dry mix and stir until completely incorporated.

Scrape batter into the baking pan and using an offset spatula, smooth to a thin, even layer (about ¼ inch thick), leaving a small border of parchment paper around the edges. Bake until cake is set, about 25 minutes. Transfer pan to a rack to cool completely. (You can even pop into the freezer for real cool down.)

When you are ready to assemble, remove the ice cream from freezer and let it stand for a few minutes to soften slightly.

Using the parchment, transfer the thin brownie cake to a cutting board. Cut cake in half. Flip cakes so the insides are now facing out. Using a large ice cream scoop, dollop five ice cream scoops evenly over the top of one half of the cake. Using your offset spatula, a spoon (or your clean hands), spread out the ice cream scoops into an even layer. Place the remaining cake on top of the ice cream, to make a large sandwich cake. Immediately wrap the whole thing well in plastic wrap and then in a Ziploc bag and freeze until firm, at least 8 hours.

Remove the large sandwich cake from the freezer and take off the plastic wrap. Cut the large cake in into 8-12 smaller sandwiches (or any size you want really!). Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.




**


RECIPE NOTES:
I used Namaste Foods Brownie mix. They have a dedicated allergen-free facility which means this recipe can include many different allergy needs. 

Also every box of Namaste Foods Brownie mix gives you two batches of mix. I used ONE batch of mix for this recipe.

I used a half sheet tray (18 x 13) lined with parchment to bake the brownies.  You want something with a lip, not a flat cookie tray, nor a 9 inch cake pan. But if you only have a 9x13 or 9x9 cake pan, use it and cook half the batter, spread thin. Smitten Kitchen uses two 8x8 pans to make hers.

For my homemade vanilla ice cream there are three ingredients: vanilla, heavy cream and sweetened condensed milk. For the heavy cream make sure the only ingredient is “cream”. I’ve been loving heavy cream Natural By Nature, that’s available at Fairway Market. For  the sweetened condensed milk, I use Nestle’s Carnation, but other brands are fine, too. For vanilla, go for the best as it’s the main flavor here, like Nielsen Massey’s Tahitian vanilla. Here’s Nielsen Massey allergen information.

Make the ice cream at least 8 hours ahead of assembly so it can freeze properly. 

My version of this classic recipe is free from peanuts, tree nuts, gluten/wheat, soy, fish, shellfish. It has dairy and eggs.

If you need this recipe to be dairy-free, use your favorite dairy-free brand ice cream or make your own.

If you want it to be wheat/gluten-filled, use any safe for you brownie mix and spread it out into a thin layer.

If you need it to be egg free, Namaste Foods has tips on egg replacers for their mixes here

Here are the ingredients and the directions from the box of Namaste Foods of July 2017.




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Thank you Fairway Market for sponsoring* this delicious allergen-friendly recipe!




Join me on Instagram @allergicgirlnyc and on my Allergic Girl Facebook feed to see what I'm cooking right now and to cook allergen-friendly yumminess with me!