North Brooklyn Eats | Triumph Dining

north_bklyn_blondie_and_brownie_intAt home I like to have a gluten-free baked good stashed in my freezer. Do other people do this? I like to know that if we have a dinner to host or one to go to I might be able to bring myself something so as not to get left out of the dessert part of the meal. That and then there are just those days when you need a little chocolate, right?

The North Brooklyn Eats brownie and blondie showed up just in time with my Cuisine Cube. My frozen stash of Molly’s chocolate chip cookies is just about gone so now it’s been replenished with a new treat. The dark chocolate brownie and the Heath Bar crunch blondie that came in this month’s box were large enough for me to cut each in half before freezing. I even took a small sample of each without having to skimp much on my future snacking.

These brownies are delicious. They have that slightly crunchy crust on the outside while still being soft on the inside without feeling under baked. There were plenty of chocolate chunks where they should have been and even the bar I froze before eating came out soft and moist like it was just baked. I will be sad when these are gone from my freezer. Order your own to eat now or stash away from the stock up section of CuisineCube.com.

Top Chef Episode 9 | Triumph Dining

tc12_gregory_george.0.0.0I’ve completely given up covering this show sequentially since our focus is the gluten-free recipes, not who is going to win. Our man Gregory Gourdet is still in it and so the blog posts continue.

This week’s Quickfire Challenge kicks off with Rob “Gronk” Gronkowski, tight end for the New England Patriots, joining our hosts. Gronk relies on Polish sausage for fuel.

Gourdet whips up a pork and boar sausage with kaffir lime, chiles, and lemongrass. Unfortunately the judges don’t like it so he doesn’t win. Click to continue reading »

Gluten-Free on Top Chef – Week 8 | Triumph Dining

clam chowderWeek 8’s guest judge was Jasper White, the chef / owner of Summer Shack Restaurants, the man who literally wrote the book on the main ingredient of this week’s Quickfire: Chowder. The contestants had 30 minutes to create a unique chowder with a range of available ingredients including littleneck clams, razor clams, shrimp, and lobster.

Here’s a list of the gluten-free chowders that emerged from this challenge: Click to continue reading »

Gluten-Free Top Chef – Episode 7 | Triumph Dining

space 57Restaurant Wars is one of the fan favorite episodes. The chefs are asked to create an actual restaurant from scratch in less than 24 hours.

The contestants were broken up into two teams of four. Each team had 24 hours to create a pop-up restaurant. They had to come up with a name and a concept, construct a menu, purchase the furniture and decor (down to the tablecloths and silverware), and then cook for 100 guests. Click to continue reading »

Molly’s Gluten Free | Triumph Dining

mollys-gluten-free-bakeryPewaukee, Wisconsin. You read that right – Pewaukee – not Milwaukee, Wisconsin is where Molly’s Gluten-free Bakery is located. I’ve actually been there so when I saw that town on info at the Gluten & Allergen Free Expo in Chicago it caught my attention.

There were a ton of great gluten-free and allergy-free products at the Expo but the only bread and cookies I bought were from Molly’s Gluten-free Bakery. The bread caught my eye because they had these great looking baguettes stacked in baskets. The loaves of bread smelled great and looked like something homemade – not something pressed out of a machine.

I bought one large baguette at the show. I ate some of it as a sandwich that day and cut the rest into pieces and stuck it in the freezer. The bread tasted great fresh and held up well. I also used it toasted out of the freezer for a sandwich and for garlic bread with success each time. The bread had the right texture, toasted up well and did not crumble.

While I was at the booth at the Expo they also had me try a mini chocolate chip cookie. I thought it was great, it reminded me of these little ones I used to love as a kid. Then she let me in on a secret, the ones they were using for samples had been previously frozen! That was it. I was sold. If they tasted that good at the show after being frozen I knew I could buy a fresh batch and do the same at home. I bought a dozen, wrapped each one and stuck them in the freezer for when I’m in need of something sweet. They taste homemade, even out of my freezer, and they are a wonderful small, indulgent treat for myself.

Molly’s products are sold in their bakery and at restaurants and grocery stores around the Milwaukee. You can also order online. Various products have the option of also being made egg- and dairy-free. Visit their bakery for the largest selection of breads, cakes, pies, pizza, bagels and cupcakes.

Week 3 – Gluten-Free on Bravo TV’s Top Chef | Triumph Dining

We’re still tracking Gregory Gourdet, the gluten-free cheftestant on Season 12 of Top Chef. Yes, we’re a little behind on covering this show but the DVR makes it possible and there’s been so much else going on with the craziness of the holiday season.

The theme for Week 3′s Quickfire was The Boston Tea Party and the challenge was to incorporate tea flavors into a savory dish. Ming Tsai was the guest judge.

Our man Gregory wins this one with a simple tuna crudo with strawberry white tea and young coconut. It’s simple and composed, and even though it’s not the best-looking plate, it’s enough to earn him immunity.

The second part of the episode takes the cheftestants to Fenway Park. There judge Richard Blaise praises Gregory for “moneyball,” a baseball strategy that emphasizes exploiting efficiencies to make the best of what you were given. In this case, the balance, brightness and precision of Gregory’s roasted duck, Thai chili jam, peanut brittle, crispy shallots, and fresh herb salad impress everyone.

Goodie Girl Gluten-Free Cookies

NewGirl-circle-logo-mdUnlike most people who start gluten-free food companies, Shira Berk, the founder of Goodie Girl gluten-free cookies, isn’t on a gluten-free diet. Nor are her three children.

Berk, who had previously worked in media relations at Rolling Stone magazine and TV Guide, was always trend-focused and thus was quite aware of the growing gluten-free foods market.

Berk’s been successful. Her cookies are now sold at Kings supermarkets, Whole Foods, Fairway Market, will be in select Targets this month and are coming to ShopRite. Click to continue reading »

Small Lasagna | Triumph Dining

Loaf Pan LasagnaNow that the weather is colder here in the Midwest I’m more inclined to cook or bake something for dinner. When the weather is cool, salads aren’t as appealing.

For me, comfort food means reaching for Tinkyada or Maninis gluten-free lasagna noodles. They both taste great in lasagna but I think it’s still a pain to make. A whole 9×13 pan full of lasagna also is way too much food for my family. Even freezing half a pan is messy. Click to continue reading »

Laurie and Sons Baked Brittle

Laurie & Sons BrittleI got a package of Laurie & Sons Toasted Almond Baked Brittle in my Cuisine Cube delivery today and the packaged lasted about 15 minutes. We demolished all three “grab ‘n go” packs after dinner tonight.

This was a great slightly sweet snack or, in our case, dessert. The description on the package says “baked brittle.” It’s described as “a light and airy indulgence with none of the sticky guilt of its kettled counterpart … it won’t break your teeth or your bank.” It held true to its packaging.

I’m not an expert in brittle but my idea of it is more akin to toffee. It’s good but it’s super sweet and tough on your teeth. This was not like that. The package came with individually sealed packets of about three strips each. Each strip was about the length of my finger and slightly wider.

The strips had toasted almond slices stuck to a melt-in-your mouth strip that reminded me of meringue but not quite as delicate. I wasn’t sure if I should think of it as a cookie or a piece of candy but it was good regardless.

Laurie and Sons is a women-owned business based New York’s Harlem neighborhood. They make small batch, hand crafted treats using carefully sourced, gluten-free ingredients (many local, organic and sustainable) and new techniques. This line of baked brittles made their debut this past summer.

Try it for yourself by ordering from Cuisine Cube. Buy extras because they don’t last long.

Pick Up Your Gluten-Free Holiday Dinner at E.A.T Marketplace | Triumph Dining

E.A.T. MarketplaceE.A.T Marketplace is a locally grown company specializing in bridging the gap between farm to table by foraging from the local food shed and purchasing direct from small, organic farms, ranches and local food artisans. They are located in Temecula, California. If you haven’t been to Temecula lately it’s worth a trip.The city is a prominent tourist destination, with the Temecula Valley Wine Country, Old Town Temecula, the Temecula Valley Polo Club, the Temecula Valley Balloon & Wine Festival, the Temecula Valley International Film Festival and championship golf courses. Click to continue reading »