Gluten-Free at the Institute of Culinary Education
I've been invited to take part in a gluten-free cooking class held at the Institute of Culinary Education here in NYC. The one the celiac chicks mentioned. I believe this class is full but the Institute of Culinary Education is running two vegan dessert classes in the coming months with dairy-free dessert diva Chef Fran Costigan and those might still have places available.
Below is the GF class description. As you can see, the menu, if consumed or prepared by me, could cause major damage to this fish and tree-nut Allergic Girl. However, the GF sisters teaching the class are also allergic girls and I'm sure sensitive to multiple food issues! So, yay, and I’ll let you know how it goes.
"The Gluten-Free Gourmet, Fri Oct 12, 6-10:30
Living gluten-free does not have to mean forgoing delicious, tasty food: while a gluten-free lifestyle can be very challenging, it does not have to be hard or bland! This class offers you the opportunity to benefit from the experience of two sisters who lived with the effects of celiac disease for years and were not diagnosed until adulthood. They then had to alter their diets significantly, and essentially re-learn how to cook.
Whether you have a gluten allergy or are the designated cook for a household with a celiac, Keri and Lauren Danziger can teach you how to create a "safe" kitchen and how to cook a gluten-free, flavorful meal. Combing Lauren's kitchen flare (she is an ICE alumna) and Keri's knowledge-base and teaching background, the sisters will also teach you how to revamp old favorites that may seem off limits for someone who cannot eat gluten, as well as answer questions on the gluten-free basics.
Recipes covered include: Salad with Gluten-Free Citrus-Dijon Vinaigrette Dressing; Cornmeal Fritters with Chipotle Dipping Sauce; Sea Bass en Papillote over Julienned Vegetables with Stewed Tomatoes, Olives, and Capers; Spicy Shrimp and Vegetable Risotto; Almond Dacquoise Cake with Whipped Cream and Marinated Berries; and Fudgy Chocolate Walnut Chews."
Below is the GF class description. As you can see, the menu, if consumed or prepared by me, could cause major damage to this fish and tree-nut Allergic Girl. However, the GF sisters teaching the class are also allergic girls and I'm sure sensitive to multiple food issues! So, yay, and I’ll let you know how it goes.
"The Gluten-Free Gourmet, Fri Oct 12, 6-10:30
Living gluten-free does not have to mean forgoing delicious, tasty food: while a gluten-free lifestyle can be very challenging, it does not have to be hard or bland! This class offers you the opportunity to benefit from the experience of two sisters who lived with the effects of celiac disease for years and were not diagnosed until adulthood. They then had to alter their diets significantly, and essentially re-learn how to cook.
Whether you have a gluten allergy or are the designated cook for a household with a celiac, Keri and Lauren Danziger can teach you how to create a "safe" kitchen and how to cook a gluten-free, flavorful meal. Combing Lauren's kitchen flare (she is an ICE alumna) and Keri's knowledge-base and teaching background, the sisters will also teach you how to revamp old favorites that may seem off limits for someone who cannot eat gluten, as well as answer questions on the gluten-free basics.
Recipes covered include: Salad with Gluten-Free Citrus-Dijon Vinaigrette Dressing; Cornmeal Fritters with Chipotle Dipping Sauce; Sea Bass en Papillote over Julienned Vegetables with Stewed Tomatoes, Olives, and Capers; Spicy Shrimp and Vegetable Risotto; Almond Dacquoise Cake with Whipped Cream and Marinated Berries; and Fudgy Chocolate Walnut Chews."
Comments
yes i'm going to the whole series including fran's.
i has taken a vegan dessert class with fran over 10 years ago it was great. if those recipes i learned then could be made GF i'd be golden
im going to ask her about that.
i was able to get the corn fritter recipe for you before the class. let me know if you try it!
Corn Fritters with chipotle dipping sauce
2 cups organic course grain corn meal
1/2 cup potato flour (added as needed after all ingredients are mixed together)
3 whole eggs – yolks and whites separated
1-2 teaspoons salt, and a pinch to salt oil in pan
_ -1 tsp pepper
2 tsp Water
2 cups white corn (fresh, frozen, or canned--if rinsed well)
Oil for cooking (grape seed, safflower)
Combine corn meal with the salt and pepper in a large bowl and mix. Whisk the egg whites to stiff peaks and set aside. Add the water and yolks to the dry ingredients. Slowly add small amounts of the egg whites to the batter to firm up the mixture (you may or may not need all of this and the potato flour can be used instead of the whites. We find that small amounts of both work best.) The flour and whites act as a binder for the batter.
Using some of the remaining potato flour, sprinkle the counter with the flour. Make teaspoon size balls and press flat into thin disks using the floured surface to keep the mixture from sticking.
Heat the pan – when hot enough, add oil to the pan and wait for the oil to heat. Place the disks an inch or two apart in the pan - press to flatten with a spatula if necessary. Cook for 2-3 minutes on each side, until golden-brown. Place on paper towels to drain oil.
Sheltie Girl
it was great to be in such a warm understanding community of fellow gluten intolerant folks.
i'll be writing it up soon and posting next week [fingers crossed]. stay tuned!