• Vino Versity Wine Tasting: Most folks I know love to drink wine, but how much do they really know about it? Wouldn’t it be great if they could continue to enjoy such a fantastic beverage but be even more informed about what they’re drinking at the same time? If so, check out Vino Versity and the educational wine classes they offer.
• Murray’s Monthly Clubs: One of my favorite spots in all of Manhattan, Murray’s Cheese down on Bleeker, offers great monthly clubs that include cheese of the month, meat of the month and pair of the month. If you’re lactose intolerant and want to skip over the cheese, how about some yummy salami? Either way you slice (ha!) it, this is one heck of a gift that keeps on giving.
• Zumba Fitness 2: for Wii/X-Box: If you’ve been hitting the holiday buffet a little too hard this season, how about shedding those unwanted pounds with the new Zumba Fitness 2, for the Wii or Xbox. Zumba is a highly intense cardio dance workout that’s just simply, fun. Grab some friends or do it solo, either way you’ll enjoy being active in the New Year.
• Mariposa GF baguettes and pizza crust: There are few things in life I enjoy more than a nice, tasty baguette. And after being diagnosed with gluten intolerance, I was about to give up hope on the baked loaf of goodness, until my most recent trip to San Fran where I stopped by Mariposa’s keyosk to discover they have GF baguettes. They ship anywhere in the US and you might as well throw in some pizza crusts while you’re at it.

I love sparkling wines! For me they are not just for special occasions but for whenever I need a little sparkle in my life! Below are just a few of my best picks priced from $15 – $40 all made in the Champagne method of production, including my favorite NV from the Champagne region of France.

Courtesy of wineexpedition.com

• Gruet Brut NV, New Mexico, USA- Brilliant with ultra fine bubbles. A wonderful fine bouquet dominated by green apple and grapefruit flavors. A true classic!
• Blanquette De Limoux Brut, Esprit du Sud, NV, Languedoc, France- Racy, marked by its terroir by a typical taste of “garrigue”, its maturity expresses itself with notes of honey from acacia trees. Well structured in mouth but staying unctuous. The finish is fresh and elegant.
• Raventos Brut Cava L’Hereu, 08, Spain- A very mineral driven, clearly delineated, chiseled sparkling wine that is truly first rate. When you taste this wine, you will see why some of Spain’s best michelin three stars such as El Bulli and Arzak continue to feature this terrific cava.                   
• Nicolas Feullatte Blue Label Brut, NV, Champagne, France-Floral aromas of fruit with subtle predominance of white fruits: pear, apple, almonds and hazelnuts. Fresh, elegant, smooth and balanced! 
• Bellavista Franciacorte Special Cuvee DOCG, Italy- Simply beautiful. White peaches, jasmine, minerals, ash and grapefruit are some of the aromas and flavors that come together in this taut, focused Franciacorta. This is a superb example of Italy’s best reasonably priced methode Champenoise wine

Read Wendy’s Food and Wine Blog- SASSY SIPS NYC

What people really want in our hectic world, especially during the Christmas season, is one stop shopping.  Around the holidays, when you are looking for a great bottle of wine to take to a special soiree, or when you are trying to find an exciting wine to pair with your latest festive recipe, or possibly, when you are interested in finding an evening out pairing wines and cheeses with friends, then Vino Versity is the place for you.

Located on the upper east side of Manhattan on 1^st Avenue, between 86^th and 87^th streets, Vino Versity is the brainchild of co-owner Shari Schneider, well known for her popular Divine Bar that co mingled a wine bar and restaurant.

Vino Versity is sort of a wine boutique that leaves no stone unturned when it comes to the consumer’s wine needs.  The staff is well versed and the shop itself is very user friendly. It is designed in such a way that you feel as if you are in a chic wine bar that captivates your attention, while you wander around sipping wine, checking out the gorgeous, colorful photos; and finding that perfect bottle of wine.  By the way, each bottle comes with a description card that guides and educates.

They also have a glass enclosed tasting room where a wide variety of wine history, tasting, and pairing classes are held.  The schedules, prices, and descriptions of the classes can be found at the store and on their website, as well.  The wine instructors include Shari Schneider, Wendy Crispell and Aaron Epstein, all knowledgeable experts in the wine world.  The classes are meant to be for the masses, meaning they leave pretension at the door.  Their mantra is wine snobbery out, wine enjoyment in.

The shop has numerous tasting events weekly some even free, such as the one I attended about Tequila on a Friday evening. I tried 3 different Tequilas and learned so much about Tequila that my next pitcher of margaritas will surely impress my guests.

You can find them at www.vino-versity.com  .  Keep in mind they do deliver and their wine club just might be that perfect holiday gift for that wine aficionado. Salute!

The beauty of having a pre-Thanksgiving Day event is that everyone is still hungry and there is always room for dessert. Here is my take on a traditional Thanksgiving Day sweet that is very manageable at a buffet and the guests can help themselves to more while the wine and conversation continues to flow.

Sweet Potato Pie Poppers

Crust:

1 ½ lb. cookie crumbs blended (Amaretti, Graham or Short Bread gluten-free)

¼ c sugar

½ c melted smart balance (or other GF butter)

Buttery cooking spray GF

Procedure:

Take your favorite gluten free cookies and pulverize them in a blender or food processor.  Then in a large bowl add smart balance and sugar to crumbs and mix thoroughly.  Now spray each muffin tin and add the crumb mixture.  Bake your crust at 375 degrees for 9 minutes.  Let cool till you are ready to add the filling.

Filling:

1 lb. sweet potatoes peeled and boiled

½ c smart balance room temperature

2 eggs

1 c sugar

½ c cinnamon

¼ tspn ginger

1 tspn vanilla

Cool Whip

Procedure:

Boil sweet potatoes on high until fork tender about ½ hour. The sweet potatoes can also be boiled in the microwave for easy clean up. Then in a large bowl mash the sweet potatoes with a fork.  Now add all the other ingredients and mix well with a blender. Pour into mini muffin or cupcake pans with your pre-baked cookie pie crusts and bake at 350 degrees for about 1 hour.  Check for doneness by inserting a toothpick into mini pies.  If no ingredients are on the toothpick your poppers are done.

Add some Cool Whip or other non dairy topping when ready to serve and dive in!

Find yourself a large festive platter, dress it with a bed of tasty arugula drizzled with lemon and you are on your way. A turkey appetizer that can’t be beat!

Ingredients:

Large toothpicks

1lb. of turkey or chicken sausage, cooked and cubed

1lb. of grape tomatoes, rinsed

1lb. of red or green grapes, rinsed

1lb. of mozzarella or aged cheddar, cubed

Fresh basil leaves

Extra Virgin Olive Oil

Balsamic Vinegar

Directions:

Cook a ring of thin Italian turkey or chicken sausage in a skillet with about 2 tsp. of olive oil, until crisp.  Then cut into bite size pieces and place on a platter with paper towels to absorb any grease.

Now take a toothpick and assemble your appetizer.  First a tomato, then add the sausage, basil leaf, cheese and last the grape. Continue this method until you have enough for your guests.

Place the toothpicks on the bed of dressed arugula and add oil and vinegar when ready to serve.

Always remember, the type of cheese can be dictated by your taste and dietary needs.  But try and go to the butcher to get a great quality of sausage, it will make a difference your guests will truly appreciate. Eat up and enjoy!

Mama Pasta is back at it again with a quick-and-easy popcorn recipe that you could serve on Thanksgiving eve or before the big meal.

Ingredients:

2 packages of plain microwave popcorn popped

2 tbsp Smart Balance Melted

2 tbsp of Parmesan cheese

¼ tsp of dried basil

¼ tsp of garlic powder

¼ tsp of paprika

Directions:

Put popcorn in a large serving bowl.  Pour the melted butter over it and stir. Then combine all your other ingredients and sprinkle them over the buttered popcorn.  Mix vigorously and serve.

You can tell everyone  this dish is something the Indians and Pilgrims would have eaten “Cheesy Maize,” if they only had a microwave back then.  Maybe you will get a good laugh if everyone has had a cocktail!

By Kathleen Oliveri

Ingredients:

2 tbsp of olive oil

1medium Spanish or white onion diced

1 large carrot diced

1 large celery stalk diced

1 tbsp of minced garlic

2 lbs butternut squash cubed

5 cups low sodium chicken broth GF

1 tbsp apple sauce

1 tbsp light sour cream (extra for garnish)

¼ tsp cinnamon

Dried parsley and garlic powder (garnish)

Pecorino Romano Cheese (garnish)

Salt and pepper to taste

Directions:

In a large stock pot, add olive oil, carrots, onions, celery and garlic, and sauté on medium until onion is translucent (about 4 minutes). Then, add squash and broth and bring to a boil on high.  Reduce heat and simmer about 35 minutes until squash is tender. Now, use your immersion blender to puree soup. Add the apple sauce, sour cream, cinnamon, salt and pepper and stir.

If you do not have an immersion blender, puree the squash mixture in regular blender, when soup has cooled down.

Prepare to serve your shooters. Place parsley, cheese and garlic powder on a plate and mix well.  Now dip the rim of your shot glass in water, and then place the glass into your herb and cheese mixture until the rim is well covered.  Put the warm soup into the glass; add sour cream and Romano cheese for garnish and your soup shooter is ready to serve. 

For safety, make sure your glass can be used with warm liquids.

This soup is so luscious with all the festive notes that, your guests will definitely request an additional shot!

Every year around this time, I look back and find so many things to be grateful for!

Sometimes, I am even thankful to be invited to a friend or relatives house for Thanksgiving Day dinner.  On those occasions, when the stress of preparing a huge feast for the family is not my responsibility, I find it is more enjoyable, and relaxing, to host my own little soiree the night before. 

Therefore, I have created a simple, no fuss, GF menu for my get-together, that you too can easily replicate.

Turkey Teaser Menu:

Beverage: CranRum Cocktail

Soup:  Best Butternut Squash Shots

Appetizers: Tasty Turkey Picks, Parmesan Popcorn and Cheddar Cheese with Cranberry and Nut Topping

Dessert: Petit Sweet Potato Pie Poppers

First up is our cocktail recipe: CranRum Cocktail

Kathy's Kreation

1 jigger of rum

1 jigger of diet or regular lemon lime soda

1 jigger of diet or regular cranberry juice

1 splash of lime juice

Ice cubes

Craisins for garnish

Confectioners’ sugar

Directions:

First take your martini glass and dip it into warm water. Then place about 1 tbsp. of sugar on a plate and dip the rim of the glass into it until coated well

In a large cocktail shaker filled with ice add the first four ingredients and shake vigorously.  Pour mixture into a chilled martini glass. Now, add craisins and drink up.

A great tip for making larger batches is to multiply the ingredients to coincide with the amount your guests might consume and then pour your liquids into a large pitcher of ice, stir, and add your craisins. This drink can also be made without the alcohol and still taste delicious enough to impress your guests.

Remember, always to check your ingredients with the manufacturer to make sure they are GF.

Be sure to watch for more of the tantalizing recipes from my Turkey Teaser Menu that you too, can be thankful for on Thanksgiving Eve.

Courtesy of sogoodblog.com

Since my heritage is Scottish and Irish, I am always interested in Celtic history.  Steeped in tradition stemming from Celtic origins, is the Scottish practice of “guising.” This is a practice where children dressed in costume go from house to house and perform a good trick such as: singing a tune, and receive a treat such as: a piece of cake, or some fruit, or even money. Our American traditions on “All Hallows Eve”, better known as Halloween, are a bit different.  So here is my quandary.

Frightening dilemma of October 31, 2011:

What candy can I safely distribute to the GF trick or treaters at my door on Halloween?  I know that those who have a GF issue are always a little challenged and frustrated, on these occasions. So I decided to let you in on a list of my favorites that have been designated GF by the manufacturer.  Those who have nut or dairy allergies may want to leave out the candies that have been designated with an asterisk. I always double check with the parents and kids just to be sure before handing any candy out!

The Picks:

1. Dum Dums
2. Hershey Bars and Kisses *
3. Kraft Caramels *
4. M&M’s Plain and Peanut*
5. Mounds*
6. Pez
7. Reeses Pieces *
8. Pop Rocks
9. Rolos *

10. Skittles

11.Snickers *

12. Star Burst

13. Sugar Babies *

14.Swedish Fish ( My all time favorite)

15.Tic Tacs

16. Three Musketeers *

17. Tootsie Pops *

18.Trident Gum

19. Wrigley’s Gum Products

20. Junior Mints *

By no means is this list set on a tombstone. Your favorites, and some of my new ones, could be my treats next year.  In the meantime, get out there, dress up and enjoy.  I always adore a good homemade Dracula costume dripping with fake blood.

Be safe, be savvy and have a hauntingly goooood All Hallows Eve!

Salad

Beets are still in season this summer and they’re a perfect addition to kick up what might have been an ordinary salad. For those who can tolerate goat cheese, try this beet and goat cheese salad recipe from Giada De Laurentis. It incorporates avocado and cranberries for some extra nutrients and flavor.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe/index.htm

Grilled Item

Aren’t we all sick of the hot dogs and hamburgers already? We should be proactively trying to eat more fish to maintain a balanced diet and one superb way to prepare fish is on the grill. Below are two grilled fish recipes, one salmon and one swordfish. Choose which one tickles your fancy and let the grilling begin!

http://allrecipes.com/Recipe/super-simple-salmon/detail.aspx

http://allrecipes.com/Recipe/grilled-swordfish-with-rosemary/detail.aspx

Dessert

Fire up the grill, but this time for dessert. Peaches are in season and it’s the best time to try some new varieties from your local farmer’s markets. In the recipe below, Bobby Flay takes the best peaches in season and turns them into a delightfully elegant summer dessert.

http://www.foodnetwork.com/recipes/bobby-flay/grilled-peaches-with-cinnamon-sugar-butter-recipe/index.html

Along with every fine dining experience on a cruise you might also include a delicious beverage to quench your thirst or possibly enhance the flavors in your meal.

Celebrity offers a variety of wine tasting opportunities that are hosted by their well trained sommeliers.   The ship has a wine lounge called Cellar Masters that is decorated with dark woods and plush red chairs and banquets, that hosts many of the wine tasting events. It is warm and comfortable with gorgeous views from the large bay windows, a perfect place to sip a robust cabernet and enjoy the evening.

Kristen and Erin outside of Cellar Masters

In particular Kristen and I attended one such event, a delightful food and wine pairing (for an additional nominal fee) that explained why the old myth of red with meat and white with fish, need not apply.  We tasted some small plates of gourmet cheeses, vegetables, fruits, smoked fish and a pastry that were paired with different red and white wines, and compared their flavors. The experience was both elevating and enlightening.

Spanish wine tasting

Another great event we attended was an afternoon High Tea that was invitation-only.  Many times separate events are set up for the guest who is a frequent cruiser.  The attire was smart casual and the service was quite elegant.  The waiters served a variety of thinly-cut tea sandwiches including cucumber, ham, and egg salad (of course these can be tailored to your concerns by letting them know.  The bakers on the Solstice bake their own GF bread and pastries on the ship.)  Then the scones were served with clotted cream, and jam.  The cream was luscious and moist and the jam was fruity but not too sweet. The last food element of any great High Tea is of course is an array of scrumptious pastries. Finally, let’s not forget the tea, every type you can imagine was presented to you in a gorgeous wooden box, from green to mint, it was your choice. The tea was served to you in your own personal china teapot.  What’s not to love?

One thing that was quite untraditional on cruise ships was the elimination of the midnight buffet, Bravo to that!

Most days we were up early to leave the ship to go off on a fabulous port excursion. Therefore, there was no need to gorge oneself at midnight so that you were too full to fall asleep. Although, there were some dessert buffets with outstanding ice sculptures on special evenings that mimicked the aforementioned midnight buffet.  But these late evening delicacies were much more subdued with mini pastries, cheeses, fruits and gelatins.

I usually need to be asked to smile for a photograph, but during this voyage I felt as if the Cheshire cat had been reincarnated inside of me. I couldn’t stop smiling!

I haven’t really touched on the excursions themselves, or the entertainment on the ship.  Therefore, there are a few more chapters to be written in my love saga.

Happy sails to you until we meet again!

Often my family and I would spend Mother’s Day dining out or at another family member’s home, but this year when my family asked what I might like to do, I said how about a nice Brunch. So I decided to make up a menu consisting of my ideal recipes. These are some of my personal favorites that will help you to create the moments of a truly marvelous Mother’s Day.  Hopefully , my family will get the hint.

Brunch Menu

Luscious Lychee Bellini

Cinnamon Café Au Lait

Strawberry Spinach Salad

Creamy Pecorino Polenta with Poached Eggs

Sliced Melon with Sweet Mixed Berries

Make sure you set the table with the good china and a beautiful tablecloth.  You can make it a serve-yourself-buffet if you have a large group or an elegant sit down for a small intimate gathering.  Pink is usually the color of the day, but switch it up if you dare just as long as it looks enticing. You will find all the recipes below.

Luscious Lychee Bellini

*1 can of Lychee fruit

* 1 bottle of Italian Prosecco or Champagne

*3 jiggers or shots of Chambord (Cognac)

Directions:

Pour the can of Lychee fruit into the blender but reserve one Lychee for each Champagne flute glass per guest.   Chill the reserved lychees as well before adding to the glass. Then pour the bottle of Prosecco into a glass pitcher and add the Lychee puree. Now add the Chambord and lightly stir.  Place in the refrigerator to chill.  Finally pour the fruity mixture into each glass containing one Lychee and serve.

Cinnamon Café Au Lait

*1 pot of your favorite brewed coffee

*1tsp. of ground cinnamon

*4c of steamed fat free milk/soy milk

*Sugar to taste

Directions:

Brew your pot of coffee and add the cinnamon. Then heat the milk (do not boil) on the stove until hot and use your hand held immersion blender to make it froth up.  If you do not have one try using a Wisk and beat the milk until frothy.  Pour the coffee into each cup and add your milk and serve. Sugar can be added for personal preference.

Stay tuned for tomorrow’s post for the rest of these tantalizing recipes.

Food is love, so make it pretty. Azelia's Kitchen is a great resource for beautiful recipes like these gluten-free Salted Caramel Chocolate Chocolate Truffles: http://www.azeliaskitchen.net

And for all the single ladies out there who like to get together with your girlfriends and bash piñatas a la Jessica Beal in Valentine’s Day — can you recommend any great NYC restaurant spots or wine bars that are perfect to celebrate such an occasion? Please post them in the comments, share them on the Pasta’s Kitchen Facebook, or tweet them over to me @PastasKitchen.

Here’s to love and friendship gluten-free style this Valentine’s  Season!

Happy New Year!

Happy 2011, Pasta’s Kitchen readers. Here’s to a healthy and delicious year ahead!

Pondering the year ahead...

Here are my resolutions. Please feel free to share resolutions and be prepared for constant encouragement on my part!

1.)  Continue my culinary education. As most of you are aware, I’m a home cook. I learn as I go, ask friends and family for recipes and take any opportunity I can to take a cooking class or read up on cooking techniques. This year, I hope to focus on the traditional techniques like knife skills, grilling, sautéing and the like. The better I am at the basics, the better I’ll be at adapting traditional recipes to make them gluten-free.

2.)  Grow Pasta’s Kitchen. In 2011, I hope to continue to grow my little Website that could. I want to expand the types of articles I produce as well as host networking events that bring together those in the GF community. With your help and support, 2011 can be a fruitful year for Pasta’s Kitchen.

3.)  Make fitness a priority. This past year I finally became serious about fitness and I’ve never felt better. I plan to continue staying active in the new year and plan to try even more forms of exercise like dance, yoga and cross country skiing. The key is to keep surprising your mind and body. I’ll report back on my new forms of exercise.

What’s your New Year’s resolution? Post your thoughts in the comments, on Facebook or on Twitter. Happy New Year!

Any guess where I'll be going for oysters & Riesling in 2011?

1.)  John Dory Oyster Bar: Famed chef April Bloomfield made her second go at the John Dory by opening an oyster bar outpost in the Ace hotel. I’ve walked by the newly-opened restaurant too many times to not have popped in by now and there’s nothing like a plate of oysters and a glass of Riesling to make me happy. Besides, I love the Breslin at Ace as well as their cocktail lounge. If the John Dory isn’t a winner, I’ll pop into one of the two to keep my night alive.

2.) Applewood: While interviewing Nissa Pierson of Ger-Nis Culinary Herb Center for my Appetite for Good article, I asked Nissa what her favorite restaurant was that was churning out delicious, organic, local food. Her answer was Applewood. The restaurant even features nearby farms at their regular Meet-the-Farmers dinners which I can’t help but want to support.

3.)  Lincoln: To keep up with the ever-evolving New York food scene, I’ll have to make an appearance at Lincoln while the getting is good. Being that it’s supposedly a high-end, high-touch restaurant, I’ll make sure to call in advance to see if they’d cater to someone who is gluten-free. If so, game on.

4.)  Revd Up Pi: This new Murray’s Hill spot has GF pizza and pastas on the menu that I must check out. It touts itself as healthy organic pizza that tastes good and is good for you. Their GF pizza option is made of rice and potato starch. I’ll have to see how it stacks up compared to the likes of Rubirosa, Risotteria, Pala and Mozzarellis.

5.)  Peter Luger Steakhouse: Most of you must be shocked that a born and bred New Yorker has never dined at the famous Brooklyn steakhouse, but for some reason, I’ve never made it there. A plain steak is always perfect for me and with a side of grilled veggies, my meal will be complete.

Pasta and MamaPasta take on the Big Apple.

After returning from my European adventure, I had this need to reconnect with my own city, my favorite city, New York City. My parents were looking to stop into Manhattan to see the tree in Rockefeller Center and I made it a point to exploit a day in the city that never sleeps and truly check out the holiday wonders it has to offer all tourists and locals alike.

We started our day with a brunch at Sarabeth’s Central Park South location. Although some of the best reasons to go to Sarabeth’s are all completely gluten-filled like their fluffy pancakes, scones, biscuits and the like, they also have extremely satisfying egg-based dishes, salads and meals. I went with a pot of peppermint tea with honey and a lobster salad with mixed greens and coleslaw. My parents went the egg route and my mother had only great things to say about her oat bran muffin with preserves.

Join the Ladies-Who-Lunch with the lobster salad at Sarabeth's. Gluten-free and very New York.

After we fueled our bodies, we made our way on foot to Rockefeller Center. We made our annual trip into St. Patrick’s Cathedral, stopping to look at the statues and light a few candles. We popped into Saks Fifth Avenue to pick up a few Christmas ornaments and dark chocolate truffles for family members. By this time we were a bit tired and in need of a pick me up, right to Café S.F.A. we went. An espresso and cup of water later, I was back in the game ready to do a bit more shopping. Next, we were off to the tree to marvel at the wonder that is the tree and take a few pictures without forgetting to swing by Cole Haan and Banana Republic before calling it a shopping day.

A little pick me up is required when you're tackling New York.

For dinner, I took my family (and my sister who met us after work) to Freemans on the Lower East Side for a comfy, cozy and unpretentious winter dinner. We started the meal off with a few of Freemans inventive cocktails—mine sure to be gluten-free with white rum, dark rum and champagne. For dinner we had the devils on horseback (prunes filled with cheese wrapped in bacon), artichokes with endives and a winter salad with beets and smoked trout. For my main, I had the seared Pollock with beans and escarole. My mother and sister had the lamb round with turnips and dad went with the sea scallops.

The holidays are a great time to go to popular spots like Freeman's. And thank goodness - this fish was delicious!

The warm and cozy atmosphere that Freemans provided our family was the perfect way to end a true New York City day. And I promise you, Pasta’s Kitchen readers, I will be planning more days like this where I can reconnect with the sights and smells and tastes of our great city.

Happy Holidays!

Sarabeth’s Central Park South

40 Central Park South, between 5th and 6th Avenues

212-826-5959

http://www.sarabethscps.com

Cafe S.F.A.

in Sakes Fifth Avenue, 8th Floor

611 Fifth Avenue between 49th & 50th Streets

http://www.saksfifthavenue.com

Freemans Restaurant

191 Chrystie Street, off Rivington between the Bowery and Chrystie

212-420-0012

http://www.freemansrestaurant.com

Celebrate the holidays at NYC's Heathers, or get your google on & find a GF party near you!

If you’re in New York City, one stellar option this holiday season is the New York City Celiac Disease Meetup group’s annual holiday party at Heather’s Bar on December 15th. Here’s the skinny, according to Erin, my contact there:

Pasta's first gluten-free turkey - a success!

I started by ordering an organic turkey breast from my local butcher shop, Gramercy Meat Market. The breast weighted almost 8 lbs and sincerely frightened me when I first took it home. Upon a friend’s suggestion, I brined the breast the night before with a mix of apples, bitter oranges, fresh spices, sugar and water. The morning of, I assembled the bird, stuffed the leftover apples and oranges into the cavity, and covered it with Crisco on top. I cooked it at a high heat for half an hour and then dropped it down for two more hours.

While the bird was a’cookin, I made my quick week-night veggie of choice: string beans with bacon and shallots. Sure, the bacon wasn’t the most low-cal way to go, but just a little bit sure makes the string beans come alive with flavor. Next, was a small side of mashed potatoes filled with Lactaid milk, garlic and spices. I even made a sweet potato pudding recipe courtesy of Mr. Bobby Flay that included sweet potatoes, cinnamon, ginger, Lactaid and eggs. I baked it in the oven until it fluffed up into an almost cake-like mixture and topped it with some brown sugar and praline topping. Yum! I also had some store bought GF turkey gravy I purchased in Wegman’s to drizzle over the turkey and fixins.

Bobby Flay's sweet potato pudding

For my non-GF partner, I ordered a side of sausage stuffing from Fresh Direct as I didn’t want to deprive him of Thanksgiving stuffing, nor did I want to tackle making a GF version when my sights were set on not screwing up the bird. We finished it all off with some Ocean Spray cranberry sauce.

The full spread

Before we even began eating, we cracked open a bottle of sparkling Rose from J&J Vineyards out in Sonoma, California. With the main course, we paired the turkey with a Sicilian red. And for dessert—the Crème Brule I also ordered from Fresh Direct—we had a nice glass of Gentleman’s Port. Thanksgiving turned out not to be as daunting as I thought. And for making it GF? Well, that was a piece of (GF) cake.

How was your Thanksgiving feast? I’d love to hear about in the comments here, over on Facebook or via Twitter. So come on over & talk turkey with me!

A Pasta's Kitchen gluten-free meal with friends - the perfect way to welcome the holidays!

We kicked off the meal with an assortment of appetizers including grilled calamari salad, fried calamari, rice balls, mozzarella sticks and fennel salad.

The calamari salad, one of a whole array of outstanding appetizers...

Round two included three types of pizza: pesto and tomato, vodka and the traditional pie. My friend and Pasta’s Kitchen web master, Cait, was even treated to a vegan-friendly pie made out of vegan cheese and a GF crust.

A dairy-free, gluten-free pie!

We finished the savory part of the evening off with a variety of pastas and meatballs, for good measure. In between sipping on red and white wine, guests shared their personal stories about life after diagnosis while others spoke about enjoying and eating healthy but tasty food in the Big Apple.

Both the gluten-free and the gluten-curious ended the evening well-fed and impressed.

We ended our meal with a flourless chocolate cake prepared in their own individual skillets and Rubirosa’s take on Italian cheesecake.  All guests were thrilled with the introduction to a new and up and coming powerhouse GF restaurant and not to mention being connected with other like-minded individuals in our small but growing community. To see the full album of photos, come visit Pasta’s Kitchen on Facebook.

At Pasta’s Kitchen, we hope to host several more of these thoughtful networking events in 2011 and we hope to see you there!

Wishing you a happy Thanksgiving & a whole weekend of creative leftover treats!

Most people go the much beloved turkey sandwich route, but here are five leftover meal ideas with a gluten-free twist that I’m sure you’re going to love.

1.)  Cold Turkey Salad – I love all types of salads, and there’s nothing like a cold, shredded turkey salad to top of salad or serve with veggies for a nice light treat post-feast. Be sure to shred or dice the turkey into small pieces, add in some diced onions and celery, salt and pepper to taste and combine with light mayo or vegan mayo. Mix the ingredients together and refrigerate until cool for at least an hour.

2.)  Turkey Risotto – Do you love the rich creaminess of a nice, fluffy risotto? Have you incorporated chicken or sausage before in such recipes? If so, how about making the switch for some sliced up pieces of turkey instead. Add in some other fresh veggies, like asparagus spears or zucchini to round out the flavors of a warm risotto post-Thanksgiving.

3.)  Turkey Tacos – I love a quick weeknight taco meal when using safe GF corn tortillas. I usually fill them with shrimp, chicken or beef but how about giving the leftover turkey a whirl. After heating up the corn tortillas, add sliced or shredded turkey, some leftover cranberry sauce and some corn to the mix. Wrap it all up and enjoy!

4.)  Turkey Hash – Turkey for breakfast anyone? Try chopping up bite-sized pieces of turkey, and sauté it with chopped onion, celery and diced potatoes. Cook it all up together and serve it next to some beautiful sunny side up eggs.

5.)  The GF Turkey Sandwich – Who’s to say you can’t indulge in a yummy turkey sandwich just because you have gluten intolerance? I think GF rice-based bread (preferably whole grain) works really well when toasted. If you happen to be in NYC, Risotteria sells GF New York style rolls that might fit the bill. Slather a little mixture of Dijon mustard and low-fat mayo (or vegan mayo) onto your toasted GF bread of choice, and top with fresh tomatoes, crispy lettuce and a few slices of avocado. It’ll make you glad you went through all that work to make the bird in the first place.

Happy Thanksgiving – and happy gluten-free eating all weekend long!

DIY Peppermint Patties: just one in the list of gluten-free treats the kitchn's whipped up for you this holiday season.

Now I don’t normally send my fantastic loyal readers out to other blogs, but, really, the kitchn‘s coverage here is pretty darn impressive. From DIY Peppermint Patties to Brown Butter Ice Cream, Ginger Cinnamon Caramels to Chocolate Whiskey Pot de Creme, you’ll feel you’ve got all the presents you need before the giving even begins.

Enjoy!

Thanksgiving cravings? Try SMAC's holiday special! Delicious image courtesy of aglutenfreeguide.com

Do you miss the turkey flavor smothered in cranberry sauce that always seemed so appealing and delicious at the same time? Well, guess what? SMAC has just debuted their Thanksgiving Mac n Cheese that can be ordered gluten-free, vegan or regular just in time for Turkey Day.

The “Turkey Mac” comes with juicy turkey and Swiss cheese topped off with herbed stuffing and is served with a side of homemade gravy and cranberry jelly. The stuffing is made with Glutino gluten-free bread and the gravy is made with a mixture of potato and rice flour. And if you’re worried about the turkey itself, it isn’t brined. It comes from real turkey breasts and cutlets. Sounds safe and yummy, huh?

What other seasonal GF treats are you excited for this Thanksgiving? Tell me in the comments below, or over on Facebook & Twitter!