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)

Monday, October 16, 2017

Recipe: Pork Ragù al Maialino, Allergen-free [Sponsored]

Photo courtesy of Zach Nelson 

Sam Sifton, my food writing crush at the New York Times recreated this delightful dish  from Maialino (called Malfatti if you go and dine there) that I’ve had many times, at Maialino. (I met Sam a few weeks back at an event and he is every bit as funny, charming and sweet in person as he is on the page.)
I’ve never made bone-in pork shoulder and I do loved a braised meat dish so I thought I’d try this one. Especially with October’s temperatures up and down here in the Northeast, this seemed like the perfect way to bring in fall flavors: a slow and low braised meat that is spoonable when cooked, gently scented with onion and fennel, finished with a broth-y sauce that’s been further enriched with the lightness of butter, lemon and a hit of peppery arugula. It was heavenly as I remembered it from Maialino, and made in my home, allergen-free for me and for you!

Oh yeah, my guests swooned for this dish, like eating the brothy scraps from the pot swooning.



This recipe is naturally tree nut free, peanut-free, fish-free and shellfish-free, soy-free. You can make it dairy-free by subbing extra virgin olive oil for butter and skipping the parm at the end. You can make it wheat-free by tossing with your fave gluten-free pasta.

I made this recipe over three days. You can do it all-in-one BUT I recommend spreading out over three days because: braised meat always tastes better the second day after it’s cooked, when you’re ready to serve a crowd, you haven’t been in the kitchen all day and it finishes in a snap.

My 6-pound bone-in shoulder yielded 3 pounds of meat. I served two pounds of pork to 8 guests with one pound of cooked pasta, and everyone had seconds. Three pounds would have served 10-12 guests, depending upon your portion sizes.

I bought all of my ingredients at Fairway Market in Manhattan. And Fairway Market graciously sponsored the making of this Pork Ragù al Maialino. Here are my policies regarding my sponsored posts


Recipe: Pork Ragù al Maialino, Allergen-free
Lighty adpated by me

Serves 8-12

1 pork shoulder, bone-in, 6 pounds
Kosher salt
3 tablespoons olive oil
1.5 medium yellow onion, peeled and cut into large pieces
2 small fennel bulbs, trimmed of fronds and green parts and cut into large pieces
2 cups Swanson’s 33% lower sodium chicken stock
2 cups water (enough combined liquids to almost cover the pork)
5 sprigs fresh thyme
4 tablespoons unsalted butter
1 pound box pasta (I like the Gemelli shape)
2 tablespoons fresh lemon juice
Small handful baby arugula leaves
Parmesan (optional)

Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in a large bowl, cover with saran wrap and place the refrigerator overnight.

Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion and fennel until they begin to soften, about 7-10 minutes. Add the stock, water and thyme and bring to a simmer. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven.

Cook the pork between 2.5 and 3 hours, turning once an hour, until the meat just begins to pull away from the bone.

Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large Tupperware (with a lid).

Strain the braising liquid into a separate bowl and then pour enough of it over the meat to barely cover it. Close the lid and pop that into the fridge. Place the rest of the strained braising liquid in a container and put that into the fridge as well.

Pour the cold braising liquid into a large pot. It will be like jelly, don’t worry, it’ll melt again. Warm that through until liquefied. Then add butter and emulsify with a small whisk until entirely incorporated, and silky smooth. Taste for seasonings, add salt and pepper as needed.

While that is warming, take out the cold pork and if you didn’t shred it before, now slice into bite-sized chunks, removing any cold fat, bones or other inedible bits.

Add the shredded pork and cooking liquid that has covered it to the pot with the sauce, and warm it all back to a simmer.

Meanwhile, put a large pot of salted water over high heat and bring to a boil (boil to al dente directions on the box).

When the pasta is cooked, drain and add to the sauce. Simmer for 1 minute, then add the lemon juice. Stir to incorporate.  Add parmesan cheese here if adding. Taste for seasonings here, too. (Maybe needs more lemon? Or more salt and pepper? Mine didn’t need a thing!)

Plate and add the arugula on top.

Photo courtesy of Zach Nelson 

 Take a picture before you serve it because it’ll be gone, FAST.

I served this with more arugula on the side (which I forgot to put out in the mad rush to eat, oy).

I let everyone made their own individual little ice cream sundaes for dessert with ice creamsalted caramel, strawberry thyme sauce jam and safe, allergen-free chocolate chips. 

I also made a special balsamic glaze, recipe coming soon.

Monday, September 25, 2017

Recipe: Easy, #Allergenfriendly Apple Crumble

The perfect bite

Baked apple crumble lusciousness

This homemade warm apple crumble was served (with a side of commercial coffee ice cream) and swoons of delight were heard around my Rosh Hashanah 2017 table. My mother said, “This might be better than your blueberry crumble”. My bae said, “The crumb is better, tastier. How did you do that?” I’ll never tell them, but I will tell you all of my secrets.

This vegetarian, peanut, tree nut, gluten/wheat, fish/shellfish, soy and egg FREE apple crumble is beyond delish. It's super easy to throw together and really, can suit most diets. I will be serving this again for Thanksgiving and at my next dinner party.

Recipe Notes: 
I found and quickly fell in love with this three-ingredient crumble recipe by Epicurious.  As written using wheat flour, it’s already peanut-free, tree nut-free, egg-free, soy-free, fish-free and shellfish free – which is a lot of FREEEEEES.

I further adapted the Epicurious crumble recipe to be wheat and gluten-free. But you could totally make the Epicurious recipe as is, if you can do wheat.

If you are celiac, have a wheat allergy or a gluten or wheat intolerance, use the gluten-free all-purpose flour of your choice. I used Gluten-Free Bisquick because it’s versatile: you can make pancakes, scones, biscuits, cobbler and crumble with it and I like something multipurpose and easy to get. Gluten-Free Bisquick is in all of your big brand stores these days.

I used organic butter by Horizon Organic (I like my diary to be organic when possible) and I used dark brown sugar by Dominos.

I used a glass pie plate measuring 9.5 inches in diameter and this amount of fruit and crumble worked perfectly. If you don’t have that size pie plate or baking dish, use what you have and eyeball it. You really can’t go wrong here.

PRO TIP: Make and chill your crumble ahead, even a day ahead (I like to do as much prep as possible before a big dinner party and getting the crumble done ahead and one thing done!) A CHILLED gluten-free flour mix will hold the big yummy crumble chunks better. Don’t worry if you don’t have time to chill it though, it’ll still come out beautifully.

Getting ready for the oven - look at those YUMMY crumble chunks!


Recipe: Easy, Allergen-Friendly Apple Crumble 
(Recipe lightly adapted from Epicurious and my blueberry crumble recipe)

1/2 cup Dominos dark brown sugar

1 stick Horizon Organic cold organic sweet butter

1 cup Gluten-Free Bisquick 

4 medium-large apples (about 5 cups), washed, peeled and cut into small pieces
1/4 cup Dominos dark brown sugar
A dash of ground cinnamon

Preheat your oven to 375°F. Butter a glass pie dish measuring 9.5 inches in diameter. Mix the apples, sugar and cinnamon in a small bowl. Taste the filling and adjust if necessary. In a separate bowl, cut the chilled butter into the “flour” and sugar with your hands until it forms large clumps and everything is incorporated. Keep those clumps! Add the fruit to the pie plate and spread the crumble on top until the fruit is all covered (some fruit peeking through is fine).

Bake your crisp in a 375°F oven until the fruit juices are bubbling and the topping is golden brown, that was 45 minutes for me. (Epicurious states that cooking time can take anywhere from 30 minutes to an hour, depending on the size of your crisp and the type of your fruit. So keep that in mind, too.)

Serve warm with pouring cream, whipped cream, ice cream or just solo and try not to eat it all in one go.


Tuesday, September 19, 2017

Holidays: Rosh Hashanah Recipe Round-Up, 2017

Shana tova everyone! Here is my Rosh Hashanah Recipe Round-Up, 2017.

If you’re looking for the perfect brisket recipe try this one, first cut
Or this one, the deckle or second cut of brisket which is even MORE luscious if that was possible (more fat equals more flavor).
Or even this recipe for short ribs – they are all melt in your mouth good and worth the effort. And they are all top 8 allergen-free!

*MY* Rosh Hashanah menu this year is below. I’m hosting with my mom at her house and the invitation reads in part:

What to bring:
No need to bring anything. Really! But if you feel you must, pink flowers or something to drink is always appreciate but PLEASE: no outside food! 

Years of hosting people have taught me that they wonderful intentions but not always great with label reading; too many nut-filled honey cakes or chocolate babkas have shown up at the door just to be left there. So now, it’s very clear. No need to bring anything, just yourselves. If you feel you must walk in with something, flowers or drinks are great.

Here’s my menu. Everything, as always is tree-nut free and seafood free. I’ll be making an apple crisp/crumble with blueberry recipe and will post the results.


Apples and honey 

Romaine lettuce salad 
Roasted herb chicken  
Mashed potatoes 
Seared broccoli crowns
Roasted carrots

Apple crumble 
Salted caramel sauce 
Ice cream 

Tuesday, September 05, 2017

Recipe: Allergen-Friendly Roasted Corn Fritter

My new bae asked me to make him a corn jamboree to celebrate the last of the corn season. This is one of the recipes I came up with and we loved. It’s a got a little spicy background note, it’s all corn, front and center and it’s got a great crispy edge; who wouldn’t love! And it’s allergen-friendly for us: peanut-free, tree nut-free, fish and shellfish free, soy free and wheat free. These do have milk and eggs.

I lightly adapted it from The Kitchn’s recipe, which can be found here

Instead of putting herbs inside, I topped with chimichurri (see above and chimichurri recipe here) which is herbs, garlic and a little spicy. The perfect complement, really.

I also had two for breakfast with maple syrup, it so worked!


Recipe: Allergen-Friendly Roasted Corn Fritter
(Lightly adapted from The Kitchn)

Makes 15 (3-inch) fritters

1 1/2 cups Gluten-free Bisquick
1/2 teaspoon cayenne pepper
3 cobs of corn, roasted and kernels cut off
1/2 cup milk
2 large eggs
1/2 cup vegetable oil for frying

Whisk the Bisquick and cayenne pepper together in a large bowl.

Add the corn. Toss with your hands or a spatula until the corn is coated.

Mix the milk and eggs together in a measuring cup until incorporated, then pour into the Bisquick and corn mixture.

Stir with a spatula until all of the Bisquick is moistened.

The batter will be quite thick, but do not overmix. Set aside while you heat the oil.

Heat the oil into a large skillet over medium heat until shimmering. Drop 4 (1/4-cup) portions of the batter evenly around the pan and flatten each slightly with the back of a spoon or a spatula.

Cook until golden-brown on the bottom, 2 to 3 minutes. Flip with a flat spatula and cook until brown and cooked through, 2 to 3 minutes more.

Continue making fritters with the remaining batter. Transfer finished fritters to a serving plate and serve warm or at room temperature.

I served for dinner with medium rare top sirloin steak, salad and chimichurri on top!