Gluten-Free Pierogies: Long Time Coming

My grandmother loves Pierogies. As do all her children and their children's children. For me, they are the sacred, comfort, feasting, holiday, every day food of my youth. When visiting their house to this day, my grandparents serve up pierogies almost as quickly as they do hugs. And I won't soon forget the magical afternoon three of my closest friends and I spent making pierogies from scratch in my current home: three expatriot Pennsylvanians (and one native) cooking soul food. We ate nearly four dozen pierogies that day.

My grandparents serve up pierogies in lots of butter, onions, and cabbage. It's a simple dish that warms my heart and tummy. A side of thick, heavy bread and horseradish; or if for brunch with potato pancakes and sour cream.

I opted for the former: boiled for 7 minutes while a diced onion simmered in an ungodly amount of Smart Balance butter, drain pierogies and add to butter/onion mixture. I kept them on the burner while we finished our creamed corn side, browning each pierogi on each side. It's not the same method Frankie used (just straight up frying), but it's more conducive to the frozen variety.

Since the whole celiac diagnosis, I have been pierogi free. This is a crying shame. For a Valentines Day present, Quincy purchased six bags of Gluten-Free pierogies from an east coast producer, shipped to our house one-day freezer pack.

The only brand of gluten-free pierogies Q's found (so far) are (sort of) available on Amazon (of course): Conte's Gluten Free Pierogies. As you might guess, a giant ravioli filled with mashed potatoes and cheese and onions isn't difficult to make without wheat, and the end result is a gluten-free pierogi that does not stray from the Mrs. T's standard. We're encouraged now to try it ourselves, from scratch. I might have to fly in Frankie and Regina; while I'm at it, Baba and Champ.

Ten Acres Enough

(For Q, in the style of the book she is reading from the Seattle Public Library: Ten Acres Enough; published in 1864. I'm not done writing about the wonderful experience of eating Pierogies yet, but figured I could post the side-dish blog first.)

The side dish was, at least at first before the run of groceries necessitated by a surprising shortness of onions and of our lifeblood, Diet Coke, decided on in agreeable fashion based on the the meager contents of our fridge, freezer and cupboard in the category of "vegetable," which being late in the grocery shopping cycle -- despite our considerable and largely successful efforts to stock up on shelf-stable staples -- left us with wilted carrots, frozen bags of peas and corn, and canned artichoke hearts that quite possibly predate our initial meeting at the base of the hill at Gasworks Park, that summer day nearing two years ago. While creamed corn is not traditionally a side accompanying pierogies, we are not in our minds a tradition-bound couple. To that, I submit our zombie-voiced cat and affinity for odd books.

While I slaved, though good spirited for certain, over the left side of our Viking gas range (the envy, I must say, of the neighbors who go without for trade of boat and towed camper) over the twelve precious pierogies, Quincy began the preparation of the creamed corn. Many would assume she shucked, grated, cut free of cob, and washed the kernels from fresh ears, but being a woman of much learning, and a specific frugal nature for things which frugality does not harm (mind you, she is not such the woman to be penny wise and pound foolish, sparing no expense to ship the frozen pierogies from the East Coast overnight to ensure proper freshness; she does know that winter corn would fly great distances beyond which crispness cannot hold), she opened two cans of organic corn kernels. With those rinsed quickly, she turned to the right side of the stove and mixed a small amount of organic half & half and Smart Balance butter, thinking to spare at least in part my heart for future meals and life-long love, in a small pot. To this she added incremental half-teaspoons of corn starch, and eventually, the corn and a measured dose of sweet sugar.

This woman I so admire stirred my soul as the stirred the pot: the rich, sweet smell of summer wafting through the kitchen -- my mind might have wandered to the un-sewn sundress in the sewing room and, again, our first meeting and the bright orange t-shirt she wore, her puppy dragging her towards me -- but my concentration was not lost so much as to allow my own portion of the meal to go burnt. She loves me for my practical nature, for certain. Let us remember, finding a woman with such dedication in honest nature, with qualities suggesting design by Higher Good, is not to be taken in a light manner, nor thought about in such detail as to stifle.

To summarize:

Two cans of organic corn kernels
1/2 cup of Smart Balance butter (to taste)
1/4 cup of water
1 tsp sugar
1/2 cup organic half & half
2 tsp corn starch
1 Organic Quincy

Gluten-Free Breaded Mack and Cheese

In the back of my head there's an unofficial and likely corrupt list of things I haven't had since being diagnosed with celiac. On that list is breaded macaroni and cheese. Actually, the list entry just says "breaded."

Quincy had the idea of saving the butts and stale slices of her homemade gluten-free breads in the freezer. On Saturday night we broke them out to indulge our cheese needs.

Here's the basic recipe, since neither of us really keep track.

16 oz (2 boxes) of Ancient Harvest Quinoa pasta (elbows)
8-12 oz of freshly grated Tillamook medium sharp cheddar
8-12 oz of grated mozzarella
4 oz of freshly grated Parmesan
2 medium vegetarian-fed, hormone-free eggs (I can't wait until I have my own hens.)
1 large head of chopped broccoli (makes the dish look like it might be healthy. It's not.)
1 large red onion, copped
2 cups of gluten-free bread crumbs
2 tbs Smart Balance buttery spread
Salt and Pepper to taste

We boiled the pasta for about 5 minutes, half the time recommended on the box. While that's going, we put a little corn oil in a big, deep pan and cook the red onions until transparent and yummy looking. We remove the pan from heat and drop the drained pasta in and add the chopped broccoli as well. I moved a big glass baking pan over the burner that warmed the past and dropped in the butter.

In the mean time, we've combined the mozzarella and cheddar with two beaten eggs to form a gooey mess. We added a little Parmesan at this point, but only a little.

We use a silicon basting brush to spread the melty butter in the class baking pan. We spooned about half the pasta-veggie mix into the pan. Then, over top of that we carefully dolloped and spread about 2/3 of the cheese-egg mix. We added a thin layer of bread crumbs (the smallest ones, almost dust). Then, the rest of the pasta and the rest of the cheese goo. On top we sprinkled the Parmesan and the bulk of the bread crumbs.

We baked it uncovered for about 40 minutes in a well-preheated 375 degree oven. Some parts were crunchy, that's how we roll.

This dish would cost a small fortune if it weren't for the frozen leftover bread. To turn the hard butts into crumbs, Quincy used our cheap food processor. She microwaved a small bowl of ends and chopped. Repeat until done. Brilliant! This would have taken forever any other way. And we were left with a bag of bread crumbs for our next breading project. mmm.... maybe shrimp?

Traveling with Celiac Disease – Part 2

After 36 hours of meat, the company let me loose on New York City at 3pm. I immediately hopped on the N to 61st and Lexington to Lilli and Loo, a Chinese restaurant with a gluten free menu.

Chinese food is often made with soy sauce and Hoisin sauce. Both of these are almost never gluten free. In Seattle, I have yet to find a Chinese restaurant that can accommodate me. I haven’t had any Chinese in over six months, easily the longest I’ve ever gone in a life filled with fantastic Chinese food.

Lilli and Loo also had a dish that I haven’t had in years: General Tsu’s Tofu. My local Chinese place stopped making it for me because it was too hard to keep the tofu intact. I begged and begged, but after more than two years of making it for me they stopped. Then, celiac. Lilli and Loo’s GTT was sweet and a little spicy. The tofu was medium-firm and a little crunchy. The sauce was thin, but dark. I was wonderful. I ate it all, even though I had just crammed three plates of crappy salads down my gullet at the hotel lunch buffet. I ate alone, and the restaurant was empty except for two Japanese students picking at an appetizer.

After that, I headed up to Harlem to meet Regina at her house. She had planned dinner at ___, a Risotto-centric tiny restaurant. It turns out that they are a Mecca for celiacs. They have four different gluten free beers, all their desserts are gluten free, all their bread is gluten free, nearly all their risottos are gluten free (gorgonzola is not gluten free), nearly all their appetizers are gluten free, and everything is labeled on the main menu. Moments after we arrived and said yes to the 30 minute wait, a couple came in behind us. The man was visibly excited about the prospect of gluten-free beer; when the hostess began to tell him about the menu and desserts, his enthusiasm grew almost feverish. This was a guy who clearly hadn’t been expecting much. I know the feeling.

This was the first time I encountered another celiac in public. We didn’t exchange conversation at all, but I felt so much better. Look, here’s a tall, hunk of a man getting giddy over gluten free cookies and weak beer. I am not alone. We sat down and I couldn’t help but overhear “celiac” and “gluten free” from table after table. I looked around and saw at least six gluten free beers (there’s only nine two-person tables in the whole restaurant). The table came with two gluten free breadsticks. Then they brought more. I didn’t cry but I could have.

The risotto was good. It was filling and warm and flavorful and cheesy. Quincy will love it. But the atmosphere was a real treat. I felt normal and welcome, not just tolerated and accommodated.

On my last day in NYC, Regina took me to Lili (not actually associated with Lilli and Loo, from what I can tell) on 57th near 7th. They also had a gluten free menu and General Tsu’s Tofu. I also ordered “rock shrimp tempura” because I hadn’t eaten tempura in 7 months either. Regina ordered a small flotilla of sushi. Our food was awesome. The appetizer was to die for (I almost ordered more). It had a coconut sauce and a little tangy spice. Oh, I miss it already. And the GTT was spicy, thick, a little too sweet and made with soft tofu perfectly fried, balancing moistness with flavor with crunchiness. Next to us, a fellow celiac ordered dumplings, a stir fry, and tea, double checking every order as he placed it and as he received it. The waiter prefaced, for me as well, every item with “your gluten free” so there was absolutely no chance of confusion. He also prefaced items just for Regina wish “and this is just for you” or “and this has gluten.” It’s small, but the shift from accommodating to fully accepting as a course of action is incredibly freeing. I got a little misty eyed again. Quincy would have cried, I’m sure of it. Unlike Lilli and Loo, our Lili waiter told me not to eat the fortune cookie.

In all, New York City obviously has a strong GF community. It inspired me to work on that in Seattle. I’m not sure how much effort I want to put into it, but I am going to at least start a dialog with the three Chinese restaurants in our neighborhood.

Traveling with Celiac Disease – part 1

Quincy hid her worrying about me well. I don’t really worry. I probably should have, and I appreciate that she did.

My plane flight, my first since being diagnosed with celiac disease, was a nonevent thanks to two Think Thin protein bars, a bag of Rice Chex, and four homemade gluten-free M&M cookies. All of that was Q’s idea. Well played.

My first 36 hours in NYC were to be dictated by the ebb and flow of classic hotel conference – 72 degrees and fluorescent and coffee that had me pining for NesCafé. My only escape was my first dinner. But, I arrived at the hotel at 10pm, so my options were limited by how far I could get in 15 minutes. I walked down the street to an Italian place that had a Risotto special.

The Risotto was good, but I didn’t expect muscles around it. The salmon in it, certainly Atlantic, tasted an awful lot like chicken and had a texture similar to balsa wood. Still, the meal was huge, nourishing, and I didn’t have to explain anything since Risotto is nearly always safe. I burned my tongue on the first bite, thank goodness.

After that, I was at the mercy of the event planner’s communication with the hotel kitchen staff. She took up the task vigilantly, finding me before every meal and making sure there was something for me. At breakfast I had some fruit (all the hot food and pastries were off limits) and coffee. At snack time, I had fruit (all the desserts and bagged munchies were unsafe) and coffee. At the buffet lunch the first day I had a dry salad, a shrimp salad (questionable) and raw veggies. And coffee. At lunch the second day, I fared very well with potatoes, a safe shrimp salad, and mozzarella/tomato salad. I ate three full plates. And a cup of coffee.

For the one dinner, which by all accounts was a dreadful arrangement of cafeteria food supplemented with fantastic conversation, I was served a medium-rare steak and steamed vegetables. Obviously, something went wrong. But, I played it cool and tried to eat a little of the cow. Yeah, not so much. The woman sitting next to me was amused. I couldn’t have the dessert, though I was offered fruit after everyone was done. I took the coffee instead. We headed over to a Scotch bar across the street and sampled a few different Scotches until 2am. I ate every gluten-free item in the minibar when I returned (one can of mixed nuts).

I ate, in total, seven Think Thin bars on this three and a half day trip. Fortunately, the pain I endured at the conference was repaid with a treat, a surprise, and a surprise treat.

2008 in thumbnails

This year started off auspiciously with a backwards repel down a waterfall in Costa Rica. I came back sore and wondering what the heck I was thinking. That was January 1st. The 365 days that followed stayed in the same theme: exhilarating and sometimes painful. Overall, it was one of the busiest and most eventful years of my life.




My dad visited in January, followed by a nontraditional wedding between two of Quincy's best friends, Maggi and Jeff. I spent January through March unemployed by choice, preparing the house for Quincy, Grete and Gesso to move in, and relaxing for the first time in years. Rick moved out in February after four years of living in my basement -- it was both sad and happy, as he is now in Portland with more room, more light, and more music in his life.




Rishi, Omar and I went to Vegas for the Super Bowl ('nuf said) and Grete spent her first weekend at my house. Quincy and friends spent long hours ripping up the floor in her kitchen, preparing it for an eventual sale which would be both stressful and ultimately rewarding.




Quincy, Grete and I met my mother and Eileen on the Oregon coast for a long weekend of hiking and beach walks. I was getting weaker and sicker at this point, and visited the doctor for more blood work. Still no idea what it could be, we traveled to Pennsylvania to meet my family and to South Dakota to visit Quincy's. I swung up to Vermont to see Brian wed Becca, certainly one of the most beautiful weddings I will ever witness.




Quincy and Grete ran their first 5k. Quincy moved in and we started gardening in earnest in the middle of the summer. By July, I was finally diagnosed with celiac disease. Just one month later, with a fresh supply of oxygen in my blood, I asked Quincy to merry me (the day before Vena married Simon, another beautiful gathering of friends and family).




We dog sat DJ & Emily's Lola and hosted a super-fun game night in the fall. Megan and Talina got engaged this summer as well, so we spent a few nights sharing our wedding planning. I continued working at Attenex, taking the bus every day, and re-learning how to manage stress (now that my energy returned, so did much angst).




Parties (with DJ & Emily's new baby!), outdoor lights, and snow capped off an amazing year. Quincy and I have absolutely no idea what next year will hold for us. After all that we've done so far, I know we're both hoping for a little breather. So, who wants to take bets? hehe... I didn't think so. Let's go sailing!