Saturday, October 16, 2010

This is what I do on my day off...

So many ingredients for Gluten free bread


My new mixer. What should we name her?

Dan Lepard's Gluten Free White Bread  - resting

Jeanne's (@fourchickens) Sourdough

White Bread Rising!

1 batch of English Muffins in a pan

Making some English Muffins in the skillet

The sourdough WON'T stop growing!

English Muffins - millet, sorghum, brown rice, potato starch, tapioca starch

Oh, how I've missed you...

Holey Bread. So yum.

Can't wait to toast this.

Sourdough monster - I don't have a Dutch oven so I used my high sided round pan

Sourdough - delish with garlic butter

Getting ready to BBQ on the deck


The neighbour dog taking herself for a walk

Chicken Thighs, Grilled Broccoli and Cauliflower, Carrots, Onions, Peppers in Sundried Tomato Basil Pesto

Buffalo Wing and BBQ

Grilled Veggies

Sunday, October 10, 2010

Gluten Free in Banff, Alberta

For over 2 years, I lived in a park. Filled with wild animals, bears, elk, moose, coyotes, cougars and many more.

Coyotes

Elk

Bears

Deer

More Elk

Big-Horned Sheep

Wolves

I lived in Banff National Park in the town of Banff. It was here that I discovered that I could no longer eat wheat, rye, barley and oats. This didn't mean that my days of eating out were over though. There were still many places that I could go.

Elk and Oarsman - The Elk has always been one of my favourite places to go. It's the perfect apres-ski/sports watching kind of place. Extremely popular on Tuesdays for Steak Sandwich night, they also have other nightly themes every day. Recently, they published their Gluten Free menu with a few items on it and as well, their main menu also lists that they have gluten free bread for sandwiches as well as gluten free pizza. Quite of a few of their other items can be served with rice crackers as you can see on their Gluten Free Menu . They seem to have a good solid staff that doesn't have an extremely high turnover rate as in some restaurants in Banff.  My favourite here has always been the Tin Plate Nachos.

St James Gate - Normal Menu - Located on Wolf Street across from Cascade Plaza. St James Gate has always been a favourite for after work drinks as well. My favourite here - again,  the Nachos.

I see a pattern here. I eat a lot of Nachos.

Keg Steakhouse Gluten Free Menu - The Keg Steakhouse is a Canadian chain that is extremely popular. They are located inside the Banff Caribou Lodge. They have always had a strong fantastic serving staff who know their stuff. They have fantastic....um.... nachos. BUT, I also get other items!

Recently, they have published a gluten free menu online which is fantastic. Many choices here. They serve the table a big loaf of bread and butter but you can push that to the side obviously or watch as your fellow diners enjoy. I think for this reason, the garlic cheese shrimp that I usually have ordered is not on the GF menu. It comes with a side of bread to put the shrimp on. I've always just had the shrimp on it's own without the bread but perhaps this requires a little more research now.

My other appetizer of choice is the bacon wrapped scallops.
I also enjoy their prime rib and baked potato or garlic mashed ( no au jus) or the steaks are also fantastic.
And in the summer, it's LOBSTERFEST!

Somehow I ended up with 3 butters!! Life is good!
The Grizzly House - Normal Menu - The Grizzly House is a Banff legend with a very interesting history. It's fondue! Gator and elk and kangaroo, oh and chicken and beef as well. You can also choose to do a hot rock instead of fondue. We usually do the full meal which is salad ( I don't think it comes with croutons, but check), the veggie fondue for me and the cheese and bread for my friends since they are built for 2 people so we get one of each with the full meal.



Veggie Fondue

Then we also get either the fondue or the hot rock with whatever meat choice we've opted for. Be warned: At this restaurant, the cooking smell will permeate into your clothes so don't wear anything too nice!
Hot Rock - Chicken, Beef, Lobster with Garlic Butter
Magpie and Stump Another favourite is the Mexican restaurant, the Magpie and Stump. Home to a peanut-covered floor, this eatery on Caribou street serves a mean margarita and lots of tequila. They have a gluten free menu and I often have the fajitas with corn tortillas. When I visited in the summer, I parked the rental car, visited my friend at work and went to meet another friend at the Magpie, which meant I had a margarita within 10 minutes of parking the car. Nice.

Boston Pizza Gluten Free Menu - Boston Pizza has recently rolled out a new line of GF pizza which is based on Kinnikinnick pizza crusts. Check with your server to ensure they will be making it in a proper GF area.

Nourish Gluten Free Menu - This is a small restaurant in the Bear Street Mall which features Vegan, Raw and Gluten Free/Wheat Free menu items.

Edo Japan - This was my lunch spot in the Cascade Mall Food Court. They saw me coming and they would start to clean the grill. Chicken Teriyaki, no sauce, no mushrooms. They would scrape down the hot flattop grill, and pour water on the hot surface which helps to steam it clean. Keep in mind:
Q – Are any of your meals gluten free?
A – As our signature teriyaki sauce contains a wheat based soy sauce, none of our meals prepared to recipe can be considered gluten free. Keep in mind however, you can always request your meal be specially prepared with no teriyaki sauce or soy sauce, hence eliminating gluten.

As a general rule, this does not eliminate the trace gluten on the grill. They got fresh chicken and fresh utensils for me and I never had any issues. Rice, broccoli, carrots and cabbage. Yum! I did however have a bottle of soy sauce in my big purse whenever I went for lunch.

Wild Flour Bakery - They have a few items at this artisan bakery on Bear Street. Website is under construction at this time.
Banff Ski Lounge - This is also a new place. The website says they have gluten-free cupcakes. I'm not sure if they come from the Wild Flour Bakery or not since I never saw GF cupcakes there.

There is another bakery in town who does do cupcakes and cakes. We ordered a cake for a birthday and it was utterly amazing. Chocolate, caramel filling. Delicious. The next month, we ordered another. But it wasn't gluten free. Malabsorption issues galore. I starved for 2 weeks. Couldn't get enough food to rid my stomach of that empty feeling. Lunch was steak, chicken, pork, sausage and potatoes. Second lunch was a repeat of that even though it was supposed to be the next's days food. And so on.

Canmore

Iron Goat - In Canmore, up in the Benchlands, there is the Iron Goat Restaurant named after the train that used to travel through. They have a number of items that can be made GF. I ordered their pizza and they brought out a wheat one by mistake. It looked too good to be true. They took it back and made me a new one. They made the dough from scratch and only one bake with the toppings on which meant  parts of it were not quite done when they brought it out. Par-bake!!! Freeze!! It would have been great if it was was done like that.

Rocky Mountain Flatbread Company Nutter's Bulk and Natural Foods - If you are looking to stock up on treats like cookies, granola bars, and other items, check out Nutter's.

As always, these are subject to change. There are certainly hotels such as the Hidden Ridge Resort with kitchen facilities to prepare your own meals. There is always an inherent risk in dining out.

One other note: If you are travelling from the USA, you're in luck. While the US has malt-based coolers such as Mike's Hard Lemonade, Smirnoff Ice etc, the Canadian version is made with vodka. Which means..... You get to drink it!!!!!!!!!!   We also have a lot of ciders in different flavours such as pear, raspberry, peach, apple etc!!
My favourite lake  - Moraine Lake

A favourite backyard meal

Sunrise on the ski slopes

The view driving towards Banff

The other lift said there were wolf tracks.

The Banff Springs Hotel on a snowy day

Me. On a mountain.

Sunset one night walking home.

Mount Rundle - reflected in Two Jack Lake

Hiking at Sunshine Meadows
ENJOY!!!!

xo
Kathleen


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Sunday, October 3, 2010

Adopt a GF Blogger - Jeanne from Art of Gluten Free Baking

My second time participating in Adopt A Gluten Free Blogger. Last month, I chose Jeanine from The Baking Beauties. This month, I chose Jeanne from Art of Gluten Free Baking. It appears that for next month, I will need to find someone with a similar name. I seem to have really good luck with their recipes.

When I chose Jeanne, her blog was called Four Chickens and she has recently picked up the coop and moved it on over to http://www.artofglutenfreebaking.com/  . Gluten free baking truly is an art and Jeanne has embraced that.

A few weeks ago, I bought some french bread pans online. All I wanted was bread. So my first "attempt" was just a mix, not really a true effort but I just wanted to get a feel for the pans. I had mixes in my pantry that I had bought long ago and wanted to use up.  It was heavy, dense and sweet with a cake-like texture. I couldn't even make croutons out of them.Mixes...not for me.

Then I found a "new" flour mix online that someone else was promoting. It was heavy on the starches and I am not a fan of that type of squishy tapioca starchy texture but I thought I would try. I made one loaf in my french bread pan and then other in a round pan.  2 different recipes. Both immediately went into the garbage after 1 taste. I was not having much luck lately.

When I originally chose Jeanne, I was planning on making her french bread. I don't know if I will get that done by the time this needs to be submitted though.

Last week, I wanted some rolls. I found Jeanne's Dinner Rolls and decided to try them since I was making a nice Sunday dinner. There's a local bakery that makes some very similar buns to the ones she made in the muffin tin. I was more inspired by the ones she made that were just on the cookie sheet for a few reasons.

#1 I used to work at a bakery where we prepared baked goods from a frozen products company. I would take thawed french bread and cut it into 8 pieces and roll each one in cheddar cheese. Then I would place one in the center and surround that bun with the rest of the pieces. Once it had risen and had baked, it was called a cheese daisy and you could pull off piece by piece.

#2 There is a restaurant here which serves garlic-pan bread which is out of this world. They bake the rolls in similar daisy style with only 5 rolls. Then they take a parchment lined cast-iron skillet, ladle a scoop of garlic butter sauce in, place the joined rolls on top and then ladle on more garlic butter sauce. Back in the 90's, when I learned how to make this sauce, I gained 10lbs and had to quit making these buns with frozen bread dough rolls.

I made two round "loaves" of buns and decided to top them with some coarse sea salt and fresh rosemary that I had just finished drying. When I first tasted these, I knew the search for a soft bun was over. These were absolutely fantastic. Next time, I will make my scoops a little smaller so they don't get quite as large.

So thick my spatula stands on its own

Ice cream scoops are fabulous for gf batter bread

My hot pepper/rosemary drying device

Coarse sea salt with freshly dried rosemary

Brushed with butter



The second day, I did my garlic butter sauce. Delicious. I need to go to the gym ASAP!





I also made her Chocolate Sheet Cake with Chocolate Pecan Icing.
Let me first say that I'm a dumper. I dump. I constantly mess up recipes because I don't follow the instructions. I just start putting things in a bowl later realizing, the sugar was supposed to hang out with the yeast and water for a bit. So I attempt to scoop out a little sugar to help the yeast grow. That sort of thing.They work out every single time though which is why I never learn.

I also don't have a hand mixer or a stand mixer. I want a KitchenAid stand mixer and I have the money put aside for it but where to buy it and what colour to buy are the obstacles right now. So I mix by hand.

I creamed the butter for many minutes. Then the sugar for many minutes. When it came to the cocoa/flour mixture and the buttermilk, I needed to add them alternatively and mix small parts of them. I tweeted about my arm being sore but it was fine. Mix, mix, mix. I even got to try out my new Fat Daddio's 9 X 13 pan.


Butter and Sugar

Yum


After adding the hot water

My new pan

Okay, time for a break. I'm at work writing this. And by break, I mean, I want a bite of this cake before I continue.



Ahhh, that was fantastic. Sorry for the interruption. My first time making a cooked icing and it was so nice to be able to just pour it over the hot cake and be done with it! Here's the thing. I said I was a dumper. I forgot to follow the recipe for the icing. Hey, I can't change completely in one day. I was supposed to melt the butter and whisk in the cocoa, then whisk in the icing sugar. UH OH!
So the recipe called for 1 lb of icing sugar...

Handy dandy old school scale to the rescue

Dump...Oh.. I wasn't supposed to that.




It's not quite as a beautiful as it is supposed to be but that's okay. It's utterly delicious.Whatever you do, DO NOT cover it and let it sit on your counter anywhere near the vicinity of a fork. A bite here, a bite there, you'll just keep coming back and sneaking bites out of it.


I want to make all of her recipes. I just, for the first time right now, saw her Buttermilk biscuits photo. I smell biscuits in my future. And the french bread/baguette! And she's supposed to be working on a crusty roll recipe as well.

You can see more GF blogger adoptions at Book of Yum  and check out more of Jeanne's recipes! Enjoy!!! As for me, I'll be at the gym, working off the butter!



xo
Kathleen

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