tag: gluten free
November 19, 2012
I’ve been thinking about how small the world is this week. I went out to meals with two lovely girls who reminded me that, no matter how far from home I feel sometimes, it’s often miraculously easy to find people with whom you have a connection, even on the other side of the world.
Julia and I first got acquainted in college. We lived on the same floor in the dorms during our first year at UCLA, but we didn’t really travel in the same circles so didn’t hang out much. Years later, we both found ourselves in Paris, connected through our respective significant others who work together. Bizarre coincidence, that. Julia is great fun to hang out with and has progressed much farther in her French studies than I have. Hearing her chatting away with the people we encounter when we go out inspires me to get a better grip on my motivation.
This week, we met up at NoGlu, a new gluten-free restaurant in the 2nd. As far as I’m aware, I believe it’s the only entirely gluten-free restaurant in Paris. It’s only been open two months or so, but there are so many people who are intolerant of gluten that it’s a miracle it’s taken this long to catch on. The food was hearty and comforting and the service warm. Without the hint of the traditional baguette slices on the table being supplanted by a warm, dense bread that might have been oatmeal-based, I would never have known the kitchen was working with such a limitation.
16 passage des Panoramas, 75002 (Richelieu – Drouot)
01 40 26 41 24
dining out, paris |
Tags: autumn, fall, food, french food, friendsgiving, friendship, gluten free, gluten-free paris restaurant, gluten-free restaurant, gratitute, les mauvais garcons, marais, noglu, paris, paris restaurant, party, passage des panoramas, restaurants, thanksgiving, travel |
October 4, 2012
Have you noticed how quickly all the food on this blog has turned its colors for fall? I didn’t until I started editing photos for this post, but now I’ve looked back and see that all I’ve posted in the last few days is orange, red, yellow, and brown.
Bring it on if it means more food like this. I’d never made mushroom risotto before, but it seemed a shame to do anything else with these glorious chanterelles, black chanterelles, and criminis. I wanted something that would really showcase the earthy flavors while backing them up with something more substantial.
Risotto, good risotto, takes dedication. Dedication to standing in front of your stove, stirring and stirring, for at least half an hour to release the starches for that creamy base. Dedication to tasting many crunchy, underdone pieces of rice until one gives under your teeth white that perfect al dente texture. Dedication to possibly wasting a cup or two of broth if your rice doesn’t need it that day.
But in the end, you’re rewarded with a big bowl of plump grains suffused with the flavors of the mushrooms, and with a creamy mouthful without adding a drop of cream.
August 6, 2012
This is another recipe from that party we threw. These are fantastically rich salty-sweet morsels that just happen to be gluten- and dairy-free. They stay chewy for days after they come out of the oven, and the crunchy flakes of salt contrast beautifully with the melty chocolate.
And seriously? There’s no creaming or melting or separating involved: just stir a bunch of ingredients together in a bowl, drop them on a cookie sheet, and add chocolate. This is the recipe for when you’re craving dessert and want it in your mouth ASAP.
August 3, 2012
Our dear expat friends Jules and Alex are leaving Paris for San Francisco, so Tim and I threw a little farewell gathering for them. It was fantastic seeing everyone and sending the couple off with one last hurrah.
Lovely Alex is gluten- and dairy-intolerant, so I wanted to make sure to have lots of snacks that she could enjoy. And you know, wrap anything in bacon and it’s going to be heavenly, right? These were quite popular — lots of eyes rolling back in heads and quiet moments alone in corners, just tasting and chewing.