Recipe: Potatoes and Onions on the Grill

The Healthier Side of the Potato

I can't remember a time when I didn't love grilling potatoes in aluminum foil packets (although now I line the foil with parchment and nix the butter).  I grew up crisping them up with onions, butter and salt.  Since this is a simple, classic way to cook these wonderful comfort-giving tubers, you may have tried this very recipe.  It may even be part of your regular grill-time magic.  But if you've forgotten about this summer treat, or your dairy allergies have left these carmelized bits of Vitamin C, Vitamin B6, mangenese, copper, tryptophan and phytonutrients off the table, I'm here to remind you about them.  You don't have to use butter.  And potatoes are good for most of us, especially the phytonutrient-rich red and purple ones.

The Recipe

This recipe works really well with Old Beau Steaks.  Yum!

Serves 3-4.

Get the grill cranking to about 425 degrees.

Cut 2 8x8 pieces of aluminum foil and 2 8x8 pieces of parchment paper.  Put the parchment paper on top of the foil. I like smaller packets so that there is more carmelization on more of the potatoes. 

Slice 4-6 red potatoes into 1/4 to 1/2 inch slices, or 1 inch chunks.  Place as many as you can comfortably fit onto the parchment paper evenly.  You need to have enough foil/paper to fold all four ends into a tight little package.  You can use any kind of potato for this.  I like red or Yukon gold because of their taste and tenderness.

Slice 1-2 onions (any kind will do, but Vidalia are super tasty) into 1/4 inch slices - or chunks.  Place with the potatoes on your parchment.

Drizzle lightly with olive oil. 

Swirl a few pinches of sea salt onto the potatoes and onions to taste. (Sea salt has more nutrients than regular table salts, which have been stripped of nutrients).

On a gas grill, leave them on the hottest part of the grill, covered, for about 30-40 minutes and flip with tongs after 15-20.  Open a packet or two (carefully; the steam is intense) and check to see that the potatoes next to the parchment are nicely charred brown and super tender when pierced with a fork.  If they are, they are done.  You can let them sit in the unopened packet while you cook your steaks, or you can put the steaks on after you flip the packets.  Either way, they will stay hot in the packet for 15 min.  For charcoal grills, put them over a spot on the grill where there is a high mound of coals. 

I like them just like this - no frills.  But once in a while I mix it up.  You can add things like:

• minced garlic or shallots
• parsley,  dill, sage, or rosemary
• black or red pepper flakes; or fresh hot peppers
• green, yellow, red, or purple bell peppers, sliced
• Marconi peppers
• mushrooms
• cooked bacon
• lemon slices

Health Note

Potatoes, as well as tomatoes, peppers (sweet and hot), eggplant and tomatillos, are nightshades and contain alkaloids.  So your doctor might recommend that you not eat them if you have certain conditions. 

I avoid placing my food in direct contact with aluminum whenever possible.  Even though the most recent studies don't show a direct link between alzheimer's and aluminum, it has been studied as a cause and aluminum has been found to be toxic to the nervous system in high doses (how high is unclear).  So I put parchment paper on the inside of the aluminum foil to reduce the chance of unnecessary heavy metal leakage.  To me, let's just steer away from the risks we can and give our immune and nervous systems a break.  And although the potato, the most plentiful crop on the planet, is usually fried, dipped or smothered in something, if you can eat it, give the potato a break, too.  Eat its goodness and partake in its nutritiousness, not its calories.  Although, I admit, the occasional mound of french fries is a thing of beauty, I dont' miss them when I eat this recipe.

For more information on potato varieties in the U.K.:  http://www.lovepotatoes.co.uk/the-potato/potato-varieties/

In the U.S.:  http://www.potatoesusa.com/products.php?sec=Table-Stock%20Potatoes

This post does not consitute as medical advice in any way, shape or form.  As always, consult with your doctor if you have any medical conditions or nutritional restrictions.

Amore Trattoria Italiana. A Taste of Eden for People With Food Allergies.

 Cured Beef & Arugula Salad

And There Was Light (At the End of the Salad)

In the fall of 2010, I had a Lunch and Learn at a charming little restaurant called Amore Trattoria Italiana.  I had never been there before nor did I know where its location at Alpine and 6 mile was, so of course, I got lost.  Go figure.  I snuck in, red-faced and after everyone was seated, comfortable and with a salad in front of them.  The speaker had just begun.  My RSVP for the event was, “yes, but please don’t include me in the lunch.” 

When I informed the waitress that I would not be eating, she let me know that this was nonsense.  Of course I would be eating.  She insisted that the chef would love to serve me, no matter what food allergies I had.  Gluten?  No problem, the chef makes her own gluten-free pasta and gluten-free pizza crusts.  Dairy?  She’ll wash the utensils and cutting boards and clean the grill before she makes my lunch.  Yeast?  Pizza won’t work, but how about a nice salad?  Black walnuts and parsley?  No problem.  I was so pleased.  The salad was big, nutritious and had artichokes and prosciutto on it.  I used to devour this sophisticated "ham" in the Italian restaurants of New York City when that was my home.  I was very satisfied, and happy that I could save those Tanka Bars stashed in my purse for the next emergency.

After lunch, I met the chef, Jenna Arcidiacono.  She struck me as down-to-earth, knowledgeable and simply charming.  I just had to come back.  It took a year, but return I did with my family and camera in tow.  (And yes, I need a new camera and a better way to light the food!)

What is a Trattoria?

The name itself, Amore Trattoria Italiana, gives the impression of Italian authenticity.  A "Trattoria" is usually one step below a “Ristorante” and one step above a “Hosteria” in formality, but not necessarily in quality.  In Italy, Trattoria are often family run and down-to-earth little eateries.  The external façade of Amore Trattoria belies the warmth within, where the chef and her husband are front and center.  Truly fond memories of Italy popped into my head as I entered the restaurant and as I ate.   It was the spirit of the place.  “Stay!  Eat!  Drink!  Enjoy!”  I love that.

The Tempation

 A partially consumed and delicious strawberry soup

I had emailed Chef Jenna a couple of days ahead to let her know that she might have a challenge on her hands.  Her response was warm, inviting and made me quite excited for dinner.  After we arrived, she came out to our table, showered us with attention and then visited each and every table in the restaurant before returning to prepare the next round of plates.  My sister and I shared the strawberry soup as an appetizer.  It was sweet and delicious.  I don’t eat a lot of sugar, so my mind would ask, “is it too sweet?”  Then I answered myself, “No.  Eat more.” 

For my insalata (salad), Chef Jenna suggested that I try the cured beef with arugula, but minus the parmigiano-reggiano cheese.    It was salty and just as delicious with the arugula alone. 

Both of my brother-in-laws had the meatballs.  When I asked them if they liked their dish, they simply looked up at me from their licked-clean plates and grunted.   I took this as approval.  My father’s beef was a bit dry, as was my Pollo alla Saltimbocca, which is chicken, wrapped in sage and “spek”, then seared in white wine (and usually butter, which was replaced in my dish).  Speck is a version of prosciutto that is cured, bone-in before it is sliced.  

As I roam the earth banning black and white pepper from my plate, I also find that chefs are afraid to use salt to season my meals as well.  Note to self:  tell all chefs that for me, salt is a good guy, please use it.  My mother’s Saltimbocca on the other hand was moist and delicious.  The asparagus was super fresh and cooked to perfection, as were the potatoes.  And my sister, who normally has an extensive vocabulary, simply grunted with a happily glazed look on her face when asked about her pizza.  The piece de resistance, the tirimisu that she and her husband shared, evoked only rolled eyes, moans and groans.  I told them both to go get a room. 

 The apparently, orgasmic tirimisu

The Limoncello

Because of an unpredictable yeast allergy, however, I have been hesitant to drink wine, something I really love with Italian food.  Some wines are fine.  Others are not.  So I choose very carefully and rarely these days, tending toward giant bottles of sparkling water.  Chef Jenna popped back out and noticed that I was without something from her list of purely Italian grape.  So she brought out her homemade Limoncello.  It is made with lemon zest and Everclear.  From what I understand from my research, Everclear is made from corn, however, I have a note into the company that makes Everclear with some specific questions and confirmation.  For several reasons, distilled grain alcohols do not mean that they are gluten-free, as some places on the internet claim.  More on that later.   I'll also post a follow up when I hear back from Luxco, the company that makes Everclear (and yes its legal in Michigan).  I did have a shot of this lovely forbidden drink (without reaction).  I don’t know if it takes her 6 days to make it or not, but it was created in a place that must be called Eden; and it was very, very good. 

 Watch her make Strawberry Tirimisu & Limoncello on WZZM13 - and Get the Recipes.

 Chef Jenna Arcidiacono (right) & my sister

I greatly appreciate Chef Jenna Arcidiacono’s genuine attention, care and excitement.  I was able to enjoy some truly delicious dishes.   Bravissimo!

Food Allergy Practices

Chef Jenna answered a list of questions via email about her food allergy practices.  Here is how they work it in the kitchen and with the staff.

Just let people know that we want every person who comes into our restaurant whether they have allergies or not - to feel like they ate something amazing!  _Chef Jenna Arcidiacono

Food Allergy Training:  I took a Servesafe and Sodexho test both of which involved allergens and allergies.  There is always someone on site at the restaurant who has completed this training, usually myself or my husband.   

Menu:  We have stars and other symbols on our menu to let people know what it gluten free or vegan. I am always available to speak to and work with the customer to make sure they are getting a meal that they enjoy! 

Gluten-free Options?   Gluten-& Dairy-free pizza crust, and gluten & dairy-free foccacia bread.  And chickpea and chestnut flours for breading.

Dedicated Fryer?  We do not have a separate fryer, but we can offer to pan fry items in new oil.  Nut-free and gluten-free oils.

Dedicated allergen-free prep area? 

• We are very aware that any trace of the items can cause severe reactions. 
• We wash and sanitize eveything before we use it. 
• We prepare the gluten free items in a non-gluten space in our kitchen. 
• Every staff member changes gloves before handling an allergen-free meal 

Staff Training?

• All staff is trained and if they don't know the answers I ask them to refer to me and I speak to each person with food allergies personally.
• Each staff member knows that if there is a rare mistake made to a dish that the entire dish must be remade and a clean plate used.
• Some of my staff has food allergy issues, so we talk openly about any of their issues and concerns.
• I check orders personally to make sure they are done right.
• We refresh their training once a week.

Local Sources? 

We use local sources as much as possible and all year long with some who are hydroponic! 

Organic Sources? 

We love to use Earthkeeper farm in Kent City and organic free range eggs from a farmer in Kent City as well.

GMO Products? 

I don't use any GMO products.

Visit Amore Trattoria

on the web:  http://www.amoretrattoriaitaliana.com

To Dine Out:

5080 Alpine Ave NW

Comstock Park, MI 49321

1-616-785-5344

Update on Thursday, July 21, 2011 at 12:51PM by Elisabeth Veltman, The Tender Foodie

I received a response from Luxco, the makers of Everclear.  I thank them for their response and frankness! 

Dear Elisabeth-

Thank you for your email regarding Everclear.  Unfortunately we cannot make any claims regarding Everclear being gluten free.  Yes it is made from only corn but that is not a guarantee that something couldn’t have been cross contaminated.

I’m sorry we couldn’t be of more help.

Best regards,

Luxco

Recipe: Mango, Strawberry & Kiwi Fruit Salad

Quick Fruity Inspiration

1 mango

2-3 kiwi

8-10 strawberries

The juice of 1/2 a lime (or a whole one if its not very juicy).

Serves 1 or 2

I usually have a grapefruit every morning before breakfast, but this morning, I thought I'd try something different.  You just need a good pairing knife to chop off the strawberry tops and to peel away the mango and the kiwi skins.    Then slice the fruit and chop into bite-sized pieces.  The pieces don't have to be neat (heaven knows, mine aren't).  Squeeze with the juice of a 1/2 lime.  Some limes are not terribly juicy, so you may need to use the entire lime or simply try another one.  The lime juice adds a wonderful flavor to this classic, fruit combo.  If you want to share it, double, triple or quadruple accordingly.

RECIPE: CEO Muffins (Maple Cornbread)

Food allergy info: gluten-, dairy, and soy-freeEvery spring I become a little maple syrup obsessed.  No offense to Aunt Jemima, but I used to abhor this amber liquid until I learned a valuable lesson:  the difference between the real thing and the processed corn-syrupy substitute that was so popular when I was a kid.   So, when I saw the bag of blue, stone ground corn meal sitting next to the maple syrup in the refrigerator I had a Eureka moment.  Muffins!

I brought a version of these muffins to my Grand Rapids Chamber CEO Roundtable group to give them a test run.  I love this group of business makers, because they are no nonsense leaders who are full of Eureka moments.  Plus, when it's time to make a decision, they don't linger, they just do it.  I named the muffins after them, because these muffins are equally "no nonsense".  They stand alone, no buttering up allowed.  They aren't too sweet but are super satisfying, and the recipe is decidedly quick to make and bake.   Besides, since the muffins got rave reviews from these hard-to-please folks (one on-the-go Prez said it is perfect to eat in the car - no crumbs), I simply had to name them CEO.

Secret Tip

Real maple syrup rocks and is a great replacement for sugar.  But, like chocolate, the maple needs something to add more depth when used in baked goods.  Coffee is the secret ingredient.  You don't actually taste the coffee, but there is just enough to round out the mapley flavors with the corn.  (Likewise, adding a little coffee to your chocolate dessert recipes adds an indescribable depth of flavor as well).

On a differrent note, try a touch of real maple syrup in your cup of coffee instead of sugar.  You don't need more than a drop of two, and Voila!  There is less sugar in your cup.   You will love me, you will thank me and you will add important trace minerals like zinc and manganese -- instead of empty calories to your java (and your bod).

Recipe

Free from:  Gluten, dairy, soy

Makes 12 muffins

Preheat oven to 400 degrees F.

Ingredients

1 & ¼ cups gluten-free stone ground organic corn flour (I used blue corn in mine, but Bob's Red Mill medium grind is great, but is processed in a factory that also processes soy and tree nuts, or Arrowhead Mills GF Organic Corn Meal is tested for gluten to 10 ppm.)

1 & ¼ cups of Jules Gluten-free All Purpose flour

(Jules is made in a facility free of the Big 8 allergens)

1 tsp. of sea salt

1 TBS of gluten-free aluminum-free baking powder

2 eggs

1 c. coconut milk (or almond milk)

¾ c. real, grade A maple syrup

2 TBS safflower oil (or coconut oil)

2 TBS brewed espresso or really good, strong coffee

Prepare a 12-cup muffin tin: pour a little of the oil onto a paper towel, then grease the inside of each little muffin cup.

In a large bowl, whisk together the dry ingredients (corn flour, all purpose flour, sea salt and baking powder).  Use a whisk so that the flours combine well without any of those unsightly lumps.  In medium bowl, whisk together the wet ingredients (egg, coconut milk, maple syrup,  oil and coffee).  Add the wet stuff into the dry stuff and stir until it is “just” mixed.  Wait 1- 2 minutes until the mixture firms up a little. 

Spoon into the prepared pan so that each cup is filled near the top.  Bake at 400 degrees Fahrenheit for 15 minutes (pretty much exactly).  The top of the muffin should be just firm.

Pop out of the tray to cool.  If you use paper muffin cups, wait until completely cooled before diving in so the paper comes off more cleanly.

Serve with anything grilled like steak or chicken.  Or simply consume with a cup of really good coffee.

Birthday BabyCakes in my Mailbox

When BabyCakes Bakery first came on the scene (or at least into my consciousness), I was about to move from my long-time home of New York City, so I didn't have the opportunity to try their phenomenal gluten-free baked goods made with organic, low glycemic and chemical-free ingredients.  But a dear friend came to visit me in Michigan 2 years ago with my then birthday wish in tow.  Gluten-free brownies from BabyCakes bakery.  We spent that May weekend in the famously historic Grand Rapids, Heritage Hill Area, then hiked the dunes at Saugatuck Dunes State Park, and then went to the Green Well Gastro Pub for a birthday dinner with friends.  For dessert, I pulled out those brownies that I saved (OK, I tried a few right away) to share as my birthday cake. The Green Well staff brought plates.  There may have been a candle.  Only one, mind you.

I was the only Tender Foodie at the table, and they were oohed and ahhed over by all.  Now, BabyCakes has three locations (New York, Los Angeles and Disneyworld) and they have two cookbooks.   Today, that same friend who brought towed my BabyCake treats onto the plane two years ago, just sent me both BabyCakes cookbooks.  I was so excited I simply had to tell you about it.

Its time to get baking.  And eating.  Birthdays aren't so bad when you get BabyCakes.