A View From the Road. . .

Well, yesterday I participated in a cooking contest. I entered the local Cattleman's Association Steak Cook-Off. For a few weeks we've tried several recipes to come up with the best of the best that I could offer. After several tries, we finally decided upon THE recipe  - it was the Asian inspired recipe. Part of the decision process was first, to find out the cut of steak that I'd have to cook. Of course, not all cuts of steak are equal, some are thicker, some have more fat, and all of this is important to the recipe. So, when I found out we were using flat iron steak (usually very thin), I knew I had to have some sort of marinade in order to keep the steak juicy. My biggest worry with this cut of steak is over cooking it. Since it's so thin, one extra minute on the grill could mean a disaster.

So, I saddled up and headed out to the contest with my Asian marinade, broccoli stir fry (for added flavor and color), and the family in tow. Points were given for presentation, taste, and ease of preparation. I'd planned a colorful plate (should have taken pic's, sorry!) - with the dark steak, presented on my white, square plate with broccoli and red pepper stir fry, then I added some chopped green onions over the entire plate. I also added a very neat touch - you take the tops of the green onions, and slice them into little slivers keeping the bottom attached. It kind of looks like a party favor, all frilly.

Here's how it all went down:
Arrived early to scope out the place.
5:45 we entered the prep kitchen, grabbed a spot, and readied the kitchen area as best we could. I had my trusty sous chef with me (aka - my daughter), and she helped out tremendously when it came to the broccoli stir fry and helping to make our plate clean and perfect to present to the judges.
We fired up the grill. I was at a disadvantage at the grill, since we were using charcoal and I haven't cooked on a charcoal grill in years (I use our gas grill at home). But I still felt calm and ready to get cooking!

6:00 preparation began. I had already prepared the marinade at home, so all I really needed to do was to dump it into the zip bag and go. I glanced around the kitchen to see what others were doing. Most of my competition had the usual salad dressing, packaged dry rubs, and A-1 or similar sauce. First thought was we are certainly 'different'. Maybe it was a good thing, maybe not.

6:30 steaks onto grill. Our grill was a perfect temperature! Thanks to my hubby, he monitored it to be certain that it was ready just in time for us. I flipped the steak every few minutes, and checked it often. I didn't want it to overcook. The steak was very thin, and I was nervous about making shoe leather instead of steak! I pulled it off at 6:48 and when the temp reached 120 and immediately tented it with foil.  I knew that was rare, but I also knew the steak was going to continue to cook and reabsorb the juices over the next 15 minutes.

7:00 plating begins. Out of 9, I was number 7, which ultimately meant 6 others would present to the judges before me, and if I started plating then, my steak would be stone cold by the time it reached the judges. So, while everyone else in the kitchen raced to cut, plate their steak, I stood around and just watched. The majority of the plates had corn, baked potato and steak. Some had salad, but in looking around, we were the ONLY ones with something different. One other person had a beautiful presentation of tacos. They looked tasty and great! I figured he was some serious competition for us.
We were required to have your recipe on a card to bring with the dish. I was sort of shocked to see some of the others had only one or two lines written for preparation. Certainly cooking a perfect steak requires more than just dumping it into salad dressing, tossing it onto the grill, then serving.
As the plates left the kitchen I finally assembled our plate. My sous chef plated the broccoli, and assisted in making sure we didn't have any sauce splatters etc. Some of the fellow competitors gawked at my knife. I'd brought Big Red - my professional meat knife (that has sliced through frozen, raw chicken - including bones!) Both husband and daughter won't go anywhere near Big Red since he's so sharp. I love him! Despite waiting so long after cooking, our steak was PERFECT! Medium (with some slices of Medium Rare - toward the thicker end), and still hot (Even Hell's Kitchen, Gordon Ramsey would've approved!). My worries evaporated!

7:20 our time had finally come. We were called to bring our plate. Our steak was warm, and I was very pleased with the outcome. We had a stunning plate, warm food, and perfectly cooked steak. I approached the judges table and my voice shook slightly as I explained our steak. A few murmurs of 'wow' escaped their lips as they passed around the plate. I watched as they passed the recipe around pointing at the ingredients, then the preparation.

Finally after all steaks had been sampled, the judges turned in their score cards, and the organizers tallied the votes. They offered three prizes, and we didn't receive any of them. Neither did the taco guy, which surprised me. Every winner had the most basic steak, with potato, corn etc., some of which I thought were overcooked. I'm certain there was more going on than just awarding the best steak. Perhaps it was a who knows who thing, or maybe our dish was just waaayyy to complicated. I know we probably lost points due to the complex ingredients, or details in preparation (I included the removing when internal temperature reaches 120, tent to allow juices to reabsorb  - everything word for word that I did to that steak).

So, while I am disappointed in the outcome, I am thrilled with our performance. We cooked the most perfect steak, had a gorgeous plate, and we weren't panicked. We were working in an unfamiliar kitchen, with a charcoal grill, on a time limit, but managed to pull it all together perfectly. Yes, there will be more cooking contests in our future, and now that we've been through one, we have the confidence to try it again!

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Homemade Gluten-Free Pasta

Here's my newest recipe. This was adapted from my regular (wheat) pasta that I made many, many times. While I use a pasta maker to roll out the dough, you can do it by hand if you don't own a pasta maker.

Gluten-Free Pasta Recipe

1 Cup Flour (I used Bob's Redmill All purpose GF Flour)
2 eggs (slightly beaten)
1/2 tbsp salt
1/2 tbsp extra virgin olive oil
Water (as needed)

Using a food processor, place flour, salt and olive oil into machine. (you can do this on the counter-top if you don't have a food processor - just make a well out of the flour then add other ingredients). Slowly add eggs and blend until mixed well.

(here is going to be a little guess work on your part) Add small amounts of water (drops at a time) until flour mixture comes together and sticks, creating a ball. Knead ball until dough is elastic. (while most dough can be over kneaded, it seemed this dough only improved with more work)

Reform into a ball, cover, and set aside for an hour, allowing pasta to rest.

After an hour, run through pasta machine. You may need to add water again, based on humidity levels, and texture of your dough. If you find the dough is breaking apart, add some water, reshape by patting it together, and retry. Again, this dough seems to get softer, more elastic, the more it's worked with.

Place lasagna noodles onto clean towel and let dry for an hour. These can be added directly into the pan (no need to boil!). 

This mixture should yield around 6-8 lasagna noodles, depending on thickness of dough once rolled out.

Hope this helps some others who are craving GF Italian food!

Happy, Allergy-Free Eating!
Christina

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Posted in: food allergies,gluten-free,recipe

More Gluten-Free Information

So, I've now added wheat to my allergy list. Over the next few weeks I'll be trying new products, and experimenting with recipes. Tonight the experiment will be making a homemade gluten-free pasta. Yes, I've had the store-bought variety (and will recommend a brand in a bit), but one thing the stores do not have are lasagna noodles or ravioli. I LOVE Italian food, and also love to make homemade pasta with my handy, dandy pasta maker. Another great thing about making pasta is that the whole family joins in to help since it's such a tedious process, thus making it more pleasurable.

I'm geared up with my pasta maker, eggs, and Bob's Red Mill All-Purpose GF Flour. I don't think it's possible to make a pasta that's egg free, since eggs are the binding element, but if someone would like to know the answer to that question, shoot me an email.

Product recommendations:
I can say that Udi's makes awesome bagels. This week I've purchase their bread, so we'll see how that tastes.

My pasta recommendation is Tinkyada. They make different varieties of pasta (spaghetti, fettucini, etc.), and they've all tasted good. It is an interesting food - made with three ingredients - brown rice, brown rice bran, and water - hence it is THE perfect food for people with multiple allergies!

Oh, and one odd thing that I've noticed about these products - they fill me up quicker than if it had been wheat. Seriously, I used to eat a whole-wheat english muffin in the morning. Now, I can only eat half of an Udi's bagel and I'm stuffed!

Hopefully this information will help. I'll post more about other products, and information on how my pasta making went.

Happy eating!

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Posted in: food allergies,gluten-free

The Power of Food and Allergies - Being Allergic to Wheat

So - it's been a week since I've gone gluten-free. And the results are amazing! Little did I know, but I must have been allergic to wheat as well as soy.

Here's the tally:
No more post nasal drip, stuffy/runny nose, itchy eyes.
No more night-time leg cramps.
Energy has returned!

And now for some unpredicted results:
I am once again losing weight. For years I've been struggling with my weight. And it doesn't help that we have a family history of an under-active thyroid condition. Every year I get my thyroid checked, and every year we have the same results - all normal. But I didn't understand why, though despite my healthy diet and exercise program I couldn't lose weight. It didn't make sense! Two years ago, I sat in my doctor's office on the verge of tears. We talked for a bit, I showed her what I ate (kept a chart for two months!), and she listened.I explained that if my husband ate what I did, he loses weight in no time (he's done it before and really annoyed the hell out of me!. Her only comments were, "well, your thyroid is normal, and everyone's metabolism is different." She put me on a prescription that would help boost my metabolism and assist in losing weight. And it worked, I'd lost 15 pounds. I kept the weight off for a few months, then it all returned (and then some). I tried and tried to lose weight on my own. Salads without dressing, extra exercise, etc, the whole works. Nada. Not even a pound! Back to see the doctor I went. And again she placed me on a prescription. However, this time the weight didn't come off as quickly, and after three months I'd only lost 8 pounds. Yes, a loss, but still. . . it didn't make sense to me!
So, I go on this gluten-free diet (expecting it to help with other symptoms), and voila! In one week, I've lost one pound, and I'm thrilled! I'm not into fast weight loss diets, so even knowing that what I've eaten, combined with the exercise I've done can result in a loss (ANY loss) - I'm overjoyed!

Another unexpected joy: I've not worn my engagement ring for years. Honestly, my fingers had become larger. I chalked it up to child birth, and weight gain, though even last time when I'd lost 15 pounds, the ring still didn't fit. So, this morning I'm walking around the house and my toe ring was flopping around, and it felt very weird. I thought somehow it had been bent out of shape or something. I bent down to find it was just fine, nothing wrong with the toe ring. Hmmm, odd, I thought. It seemed like somehow my toe ring had been mysteriously replaced with a much larger sized one overnight. So after a bit more reflection, I wondered. . . could my engagement ring fit? I pull the ring out of my jewelery box - and, YES! It fit! Actually, it seemed almost loose too, and spun several times throughout the day (yes, I've had it on all day!)

So, to sum this up:
I can add wheat to my 'allergy' list.

And as my husband said, "you know, life is funny. You're writing a book about food allergies, and now you come to learn you're also allergic to wheat. Talk about real research."

My thoughts - as Alanis Morissete would sing, 'Isn't it Ironic'?

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Posted in: food allergies,gluten-free

Gluten-Free Day 1

Well, here's our report from day one:

24 hours in and we've had gluten-free bread, bagels, pasta.

So far I can say the products have tasted very good, all except the bread. I don't know, it just had a funky taste and texture to me. There were several different brands of bread, so I guess I'll have to experiment to find the best one. (more on that as it evolves)

Symptoms:
For me, I can say that my runny nose, itchy eyes, and post nasal drip, have nearly stopped. I did not have any leg cramps last night (which is a miracle!). And so far my stomach is tolerating the change well.

Hubby doesn't feel a difference, but we'll check with him tomorrow, and perhaps we'll have more concise news.

I'll keep you updated! Happy substituting!
The Substitute Chef - Christina

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Posted in: gluten-free

Going G-F

Well, we (my husband and I) are going to try going gluten-free for a week. There are several reasons, but mainly we have both been having several symptoms that may be related (or not) to a gluten intolerance.

While my husband and I have been to the doctor many times, for different problems, much of the diagnosis has been a huge question mark. I know there are so many different symptoms that could be a million different medical problems, but we both seem to have ongoing 'mystery' problems. My only answer is to start with our diet - eliminate different things, see if we have any improvement (just like I did when I suspected I might be allergic to soy).

And just like with my soy allergy, I had to learn what contains gluten, and start reading labels of food.


Here is what I've learned about being allergic gluten.

First, if have difficulty with wheat/wheat products/gluten it does NOT mean you have celiac disease. You may just have a sensitivity, or an intolerance. Like other food allergies, there are various levels of the condition.

Symptoms include (and can range from extreme to very mild):
Runny nose, itchy eyes, skin rash, diarrhea, stomachache, bloating, eczema, hives, joint and muscle pain, fatigue, headaches.

Gluten is a type of protein found in some grains - wheat, rye, and barley.

People who have difficulty with gluten, can eat rice, corn, quinoa, flax, millet, and sorghum.

There are many products out which are gluten free. Many foods have a gluten free label, thus making it easier to find items (such as bread) that do not contain gluten. However, while it is easier than ever to find gluten free products, it is still essential to know what contains gluten, and know how to read labels.

And on an interesting note - all the gluten free products that I found are also soy free! That was a relief to find, since I am also allergic to soy.

So, hopefully going gluten free will result in both of us feeling better. And if not, we'll go back to the drawing board.

Hopefully this can help other people who may wonder if they suspect they may have some form of gluten allergy.

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Posted in: gluten-free,recipe

No Sweet Treats!

Here’s more mail that I received:

Hi Chef!

I've got a quick question for you. I want to give a gift a snacks to an office that has been very helpful to me. I don't know all the office staff well so I'm not sure on any dietary restrictions for the group. I would prefer not going the donuts, bagels (basically bread or sugar route) . What could I present to them that would be a nice substitute and have a good impact ? All I can think of is a fruit basket as a substitute but I'm hoping you have a recommendation with a bit more sizzle that I could use. Let me know!

Give Thanks,

Kirk S.

Kirk S,

I have a few suggestions for you!

Here are some real safe bets, all allergy-free, and hopefully a good match:

Tea, Coffee, and Biscotti – Here is a REAL safe one. Everyone can find something to like in here! You can gather several different specialty teas, and coffee, making this an enticing treat, especially as the weather starts turning cooler.

Veggie Dip – But not your traditional variety. Change out the typical ranch dressing for some hummus! Hummus comes in a many different flavors – there’s garlic, herb, roasted pepper, and even spicy. This will be a hit with just about everyone, and be allergy friendly as well.

On the more risky side:

Nuts – Almonds come in many different flavors (the wasabi ones are addicting!), and you can create a whole arrangement of almonds from smoked, spicy wasabi, to sweet cinnamon ones. Only issue with this is that those with peanut allergies are likely to be allergic to almonds, so it’s not totally allergy free.

Gourmet Cheese and Crackers – This is a traditional treat. But there are so many different cheese flavors – from sweet to spicy, you can certainly make a nice impression with this one. There are two problems with this treat – it’s not dairy or gluten allergy friendly.

Hope this helps you!

Christina

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Quinoa

Well, tonight we're embarking on yet another one of my experiments meal creations. Tonight I'm trying for the first time Quinoa (pronounced keen-wa). It is a grain that is used in many vegetarian recipes. It is high in protein, is a whole grain, contains no wheat, and is gluten free. I'm attempting to make a Quinoa stuffing for chicken legs.

Since this is a first run meal, I'll let you know how it goes.

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Posted in: gluten-free,recipe

Red Faced, and Dairy Allergy

Okay, so today we're off to the mail bag. . . .
And here we have a question from Pat H. "Are there foods or drinks that cause immediate flushing (of the face), and sweating?"

Pat - Yes. Spicy foods are usually the cause of a flushed face and sweating during meals. Peppers of all kinds and hotness levels (more about that in a moment), and other spices can cause your body to react by turning up the heat! Peppers, or more correctly the capsaicin within them are what make a pepper hot. The hottest portion of a pepper are the seeds, and the veins (the thick lines on the inside of a pepper). Now, about the heat index - peppers are graded from mild to hottest on what is called a Scoville scale. And remember when dealing with peppers, especially the really hot ones, be sure to use gloves and keep your hands away from your face!

Cheryel and Sandy had questions about dairy allergies and lactose intolerance. So, here's your answers ladies!

First, there is a difference between lactose intolerance and being allergic to dairy products. Lactose intolerance means that your body has a difficult time processing the lactose (or sugars) in milk products. These folks usually have gastrointestinal problems if they consume milk. On the flip side, they can eat cheese, yogurt, and other, more finely processed dairy products because the sugars are broken down.
Now, if you are allergic to dairy, your body has an allergic reaction and other symptoms, such as hives, or even a swollen tongue could occur. The current substitutions we have for dairy are in the form of almond milk, soy milk, rice milk, coconut, (and for some goat milk). Now there are some other considerations here with these 'other' types of milk products - and that is if you should be so unlucky to be allergic to more than just dairy.
I know that using some of these alternate milks in cooking works just as well as regular cow's milk.

I hope this information helps you all! Happy cooking!

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You Can't be Serious

One thing that truly bothers me, is that many people don't believe you when you say, "I'm allergic to. . . ". Some have shot me a look, as if I'm making it up. Those of you who have allergies, or know a friend or family member who has food allergies know we are NOT faking, or just using it as an excuse.

Here's an example (and what gets me, is this guy is a chef who is cooking my food!):


At least he does admit there are allergies out there (and even lists them), but I don't believe I should have to quantify my food allergy. Does he REALLY want to hear what happens to me when I eat soy?

It's hard enough feeling like an outcast because you have to interrogate the waitstaff, before you can even think about ordering.

Has anyone else encountered restaurants, or friends, or family members that just don't seem to 'get it'?

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Reply to Questions via Email

Okay - I've had a few questions come in via email.

So, here's a question from Kristen J:
"My big question would be about peanut allergies. My nephew is deathly allergic and it's hard enough to avoid all the peanuts when they are a known ingredient (every food label warns about the product being prepared in a facility that also prepares foods with nuts), but the true danger is when a person with peanut allergies eats foods without knowing the potential peanut content. Any advice?"

Kristin - my biggest advice would be to make certain your nephew has an EpiPen (or if he's too young, then his family members or caregivers). EpiPens are readily available in any pharmacy, and are not expensive. These can SAVE HIS LIFE! If you're not familiar with the EpiPen it is an injection of epinephrine - which will stop the reaction, and give you time to get your nephew to a hospital. I recommend anyone with allergies (food or other!) have an EpiPen.

Hope that helps! Thanks for writing in, Kristin.

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Wrangling oils, shortening, and butter

Oils are important to cooking, yet there are many different varieties. Those with food allergies know that not all oils are created equal. So, let's talk oils, fats, and butter!

Butter - is a fat that is made with milk from a cow. While it contains all natural ingredients, those with an allergy to milk (or are lactose intolerant), can not eat things that are made with butter. People who have cholesterol issues should avoid eating butter. butter can burn easily, so it is not the best choice when using high cooking temperatures.

Olive Oil - is made from pressing olives to express (or remove) the oils. Olive oil has a high smoke point, making it a perfect choice for high temperature cooking. Olive oil is the perfect choice for those with food allergies and cholesterol issues. The one problem with olive oil is the taste - it does not work well in cakes or other sweet foods.

Vegetable Oil - vegetable oil is made from soy beans. So, obviously it is not a good choice for those allergic to soy. Unfortunately many processed foods are made with vegetable oil, as it is inexpensive and readily available.

Canola and Sunflower oil - these are great substitutions for vegetable oil. These are better choices for people with cholesterol issues. One of the issues (to me) is that these oils, just like olive oil, have a distinctive tastes that may not accompany the recipe in the way you want.

Grapeseed oil - this oil is rich in omega 3, and has a high smoke point. This is my favorite oil. It does not have a distinctive taste, and can be used in just about every food. The only problem is you may not be able to find it - check in the organic section of your grocery.

Margarine - this is made with (typically) vegetable oil. Certain this is a good choice for those with milk allergies, but not for those with soy allergies. Some margarine is now being combined with a milk product - so reading labels is very important with this product.

Lard - is made from animal fat. Pork, duck and beef lard are commonly used in high end, rich foods, and French cooking. While these can be quite tasty, and have a high smoke point, they are made simply from the fat of the animal. those with cholesterol issues should steer clear of this type of fat.

Shortening - Crisco was the first shortening. Margarine and butter could also be classified as shortening since they are a solidified fat. Most shortening is made with 100% vegetable oil - so, soy oil.

Coconut Oil - Coconut oil is high in saturated fat, but may be a good option for those with allergies. Certainly, you wish to use this oil sparingly, but it is yet another option (and that's what we're all about!)

I hope these have given you some 'food for thought' about the fats/oils category.

If you have any questions, please leave a comment, or email us!

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Welcome!

Welcome to The Substitute Chef Blog!

I understand how hard it is when you have food allergies. Eating out becomes such a chore, and reading labels on prepackaged foods becomes a very time consuming, yet necessary part of grocery shopping. Making your food at home is the easiest solution, but even then knowing how to remake recipes using substitutions will become essential.

I am allergic to soy, and have many friends and family with food allergies, or have recently been put on a specific diet by their doctor (ie; low cholesterol, low sodium). I am a cook that has been experimenting with foods to come up with substitutions and solutions so that they can still be able to enjoy the foods that they love by making a few changes.

I have a huge list of substitutions for just about any and every food related problem. If you have a specific food allergy, or several allergies, please feel free to email me at thesubstitutechef@gmail.com. Or post your questions on the blog. I will reply with a solution!

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