April 10th, 2013
And, today proved to be an awesome day just for that!!
It was pretty late in the day when we arrived at Hopkins Dairy. That’s what locals call it. Hopkins Farm Creamery is located at Green Acres Farm on 18186 Dairy Farm Rd., Lewes, Delaware. The farm is at the intersections of Rt.9/404 and Dairy Farm Rd. Tel. 302-645-7163. Website? http://www.hopkinsfarmcreamery.com.
Green Acres Farm has been owned and operated by the same family for 4 generations. It is the largest dairy farm in Delaware.
The people were lining up; some were discussing which flavors to order. You can check the flavors on the boards outside. They have gluten free flavors for those with a gluten allergy. Also, they offer sugar free ice cream, as well. Both, gluten free ice creams and those with nuts are labeled.
This gentleman ordered the very popular Chocolate Banana Walnut. It was one of those days that ice cream needed to be eaten fast; 87 degrees at the Delaware Beaches!!
Another gentleman ordered a vanilla baby sccop. Those are the ones that children usually order…hey, that’s what he wanted.
My husband wanted a gluten free, sugar free, vanilla milkshake. The size was 24 ounces. That’s the only size they had. Half of it was gone in no time; the other is in the freezer. I tasted it and all I can say is that it was creamy and totally delicious….and, if I had not known that it was sugar free, I would have never noticed.
Hopkins Farm Creamery opens every day, at 11 a.m.
You have to check the cows!! Talk to you later.
March 17th, 2013
Had to go and check what Leo was cooking at Modern Mixture. He has been posting eye catching soups and salads on Facebook. It is that time of the year, as Leo said, when we want something a little lighter. Everyone is trying to get in shape for the warmer months, if they ever get here.
Jody and I stopped by and we noticed more tables, more art, an extra bathroom, and the ever smiling Leo…cooking and talking to customers explaining the dishes of the day; a little cayenne here or a jalapeno there.
Modern Mixture is located at 62A Rehoboth Avenue in Downtown Rehoboth Beach, on the ocean block. They open every day at 8 a.m. until 9 p.m. for breakfast, lunch, and dinner. Great coffee, as well. Tel. 302-227-0600. Website? http://www.modern-mixture.com. You can also find Modern Mixture on Facebook.
Leo is the type of chef that even though he has a set menu; he is not afraid to improvise to give customers what they want. Any allergy issues? He is happy to help you with that, as well.
His cuisine is a fusion of Latin, Mediterranean, and American. His homemade tamales are to die for. If that is what you have in mind, call him up to make sure he has them on that particular day.
I decided to go with Leo’s suggestions, because he said they were summer body ready dishes…haha.
A smoothie of kale, pineapple, and just about 2 ounces or so of cherry juice was going to be my drink. So good and refreshing…just 3 ingredients.
Okay…his Lentil Soup was a large bowl. It was made with a reduction of black beans and portabella mushrooms. Truly delicious; well season and light. It really was.
Leo called this salad his “Cool Summer Body Chopped Salad”. It is not even on the menu yet. Very chopped lettuce, then a mango salad of mango, red pepper, cucumber, onion, scallions, sea salt, and cayenne pepper. The dressing was so light and refreshing….only lime juice and cayenne pepper!!
Modern Mixture will be at Roady’s Cinco de Mayo 5K Run/Walk on Saturday, May 4th at 9 a.m. Rain or Shine! Registration begins at 8 a.m. with the race starting at 9 a.m. This race and event production is presented by Seashore Striders.
It will be at the Delaware Tech, Jack F. Owens Campus, Student Services Center Pavillion in Georgetown, Delaware.
Registration: Adults $20 prior to May 1, and $25 the day of the race. DTCC studens, $10. Children 17 and under, $10. Sleep Walkers? $20 (Sleep in and we’ll mail you a shirt.)
Awards: Presented to overall winners and age category winners.
Amenities: T-shirts and celebration after the race guaranteed for all pre-registered runners and walkers.
Register by visiting http://www.dtcc.edu/owens/roady5k.
Have a good day!!
March 13th, 2013
“A good friend is a connection to life, a tie to the past, a road to the future, the key to sanity in a totally insane world.” loise wyse
And that’s how my evening started, with good friends….our choice of restaurant? Perucci’s located at 33507 Atlantic Avenue, Millville, Delaware. Millville is located a couple of miles west of Bethany Beach. It is a breeze to get there at this time of the year. During the season, it might take you a bit longer. Rt. 26 can get busy. Tel. 302-829-8727. Make reservations; Perucci’s is not big; it is popular. Website? http://www.peruccis.com.
 
This is a very charming old building. It has been been the Millville Post Office in the past and it has also been a gas station, if I remember correctly.
I have been passing the restaurant for some time. I never thought my husband could eat there. Having to eat gluten free…Italian restaurants can be a little tricky. But at Perucci’s you can substitute gluten free pasta and dishes that are gluten free, are labeled as such. Jim, the owner confirmed it. So, if you have to eat gluten free, don’t be scared….they will be able to take care of you.
It was packed when we arrived, but by the time we finished, we had Perucci’s all to ourselves. It was the perfect time to take pictures.
Tracy was our server. She was right on target with her suggestions.
We started with a Pizza Margherita, Sunday sauce, mozzarella cheese, and fresh basil. It was thin and crispy. Perfect!!
How could we not have calamari? Of course we ordered the Calamari Fritto, flash fried, pepperoncini, chipolte cocktail sauce, citrus aioli, and spicy chili aioli. Light, with sauces that made your taste buds do a little dance.
A few of the house salads were ordered…Insalata della Perucci which consisted of organic baby greens, tomatoes, Pecorino, and sherry vinaigrette.
I ordered the Eggplant Parmigiano over linguine…eggplant, mozzarella cheese and a choice of sauces: creamy pesto, Alfredo, Vodka or Sunday sauce. I chose the Sunday sauce and it really looked and tasted amazing with the eggplant perfectly cooked…..guess what? I was talking so much I forgot to take the picture. Take my word…it was very good.
One of my friends ordered just meatballs. She was perfectly happy with a salad and meatballs for dinner. She did not forget the Sunday sauce either.
Another friend’s dinner choice was the Scaloppini al Marsala. She chose the chicken, with a Marsala mushroom sauce. She ordered it over Gluten Free pasta.
Another of the same was ordered but regular pasta was chosen…..see the difference? One is curly….taste the difference? Could not taste a difference!!
We were perfectly satisfied but when Tracy mentioned desserts….well those sweet endings were hard to resist. We decided on the Tiramisu, which was all homemade…wonderful light and we shared it. Beautiful layers!!
 
Perucci’s is cozy inside. An intimate setting. Even though the tables are near to each other, we felt very comfortable talking and feeling right at home.
 The Board We thoroughly enjoyed our evening. Everyone was friendly and the service was prompt. Perucci’s has specials throughout the week. Check out the above mentioned website.
I will certainly go back….too many dishes to still try, including the gluten free ones.
Having dinner with a group of friends is and will always be priceless!
Have a good one!!
March 12th, 2013
I really did not know that one had to have an excuse to eat meatballs. Call it National Meatball Week or Day, meatballs are one of those dishes that have been made forever. Everyone has a recipe and so do I. Come to think of it I have a few.
Converting traditional recipes to gluten free recipes is easier than you think. Nowadays, there are so many substitutions. This particular recipe called for panko bread crumbs. A company by Aleia’s makes a gluten free panko bread crumb. You can find it at most grocery stores.
The Woscestershire Sauce was gluten free and low sodium, as well. The Dijon mustard I used was Emeril’s. The ketchup I used was Heinz; no salt. And, the brown sugar could be either regular or the Splenda Brown Sugar Mix.
Hope you like it.
Pork Meatballs with BBQ Sauce
1 lb. ground pork
1/2 tbsp. olive oil
1 tsp. minced garlic
1 tbsp. minced onion or shallots
1 tbsp. Worcestershire sauce
2 eggs
1/2 cup panko bread crumbs
Salt (optional) and pepper to taste
BBQ sauce (follows)
Preheat oven to 375 degrees.
Saute garlic and onion in olive oil until nicely caramelized, about 4 minutes.
Place mixture in a large bowl and let cool for a few minutes. Add remaining ingredients and mix well.
Roll mixture into 3/4 inch meatballs and place on an ungreased cookie sheet.
Place in the oven and bake for about 20 to 25 minutes.
While they are baking make the BBQ Sauce:
1/2 cup chopped yellow onion
1 minced garlic
1 tbsp. vegetable oil
1/4 cup Worcestershire sauce
3 tbsp. brown sugar
3 tbsp. Dijon mustard
1 1/2 cups ketchup
Saute onions and garlic until golden in a large frying pan or saucepan. Add rest of the ingredients, bring to a boil and simmer 20 minutes. Cool a bit and blend in a blender until smooth. Taste it. I added a bit of apple cider vinegar…liked it better.
They say that we, Americans, eat our meatballs the wrong way. We should have the meatballs be the main event on the dish. The side dishes; pasta, rice, salad, should be just that…a side dish.
Well, I made this one my own by placing the meatballs over a coleslaw (traditional), and a mixture of veggie slaw.
Chit, Chat, & Chow!! Talk to you later…
March 11th, 2013
It is not a fad diet, it could be a choice, though. For so many having to follow a gluten free diet is necessary to live. For those that suffer from celiac disease, an autoimmune disorder, it is the only way to go. No magic pill there. For others with medical conditions like Autism, Asperger’s Syndrome, ADD, and ADHD, the change in diet is a big help. Others, with food intolerances benefit, as well.
On a personal level, my husband was diagnosed with celiac disease over 3 years ago. Since then, my kitchen has been gluten free. It is so interesting, I have learned so much. I have also been praising the restaurants that offer their patrons with food allergies, like the ones with celiac, a safe place to eat. These restaurants at the Delaware Beaches, and Ocean City, Maryland are making it so much easier….their menus, their staff, etc. etc. The chefs, those that at times can get a little testy…how could you change my flour to a rice flour? They have been great.
“Living Gluten Free in Delaware” is a sharing group that has been meeting the 2nd Tuesday of every month at The Birch Tree Cafe inside The Good Earth Market, 31826 Good Earth Lane, Clarksville, Delaware. It is just 4 miles west of Bethany Beach. The meeting takes place from 6:30 until 8:00 p.m. The discussions are about lifestyle, cooking and dining habits. They will be offering cooking and baking advice, new product info., and even some door prices!! More info? Call 302-539-2468. The Birch Tree Cafe is a 100% Gluten Free-Restaurant, Espresso Bar, and, Bake Shoppe. You can find them on Facebook. Website? http://www.birchtreecafe.com.
I stopped the other day with my son, Michael; we were hungry and besides that I wanted to get one of Cathy’s homemade gluten free pie shells. They are so good and I had already tried them in the past.
You can order at the counter, or sit down. There is also a take-out menu, as well.
We started with a cappuccino. Then, Cathy sprinkled them with a bit of Coconut sugar and cinnamon.
Michael ordered the Veggie Sandwich with Boar’s Head Swiss Cheese, Lettuce, Tomato, Avocado, Zucchini, Squash, Apple, Red Onion, and Carrot Ribbons. Served in their in-house baked gluten free bread with a small side of their homemade applesauce.
I went with the Chickpea Deli Salad Sandwich, organic chickpeas with celery, grapes, and sliced almonds, served on their in-house gluten free bread, with lettuce and tomato. I love chickpeas so I knew I was, definitely going to like this one. The chickpeas were pulsed, so as not to be completely grounded. The combination with the grapes and almonds was very good. It also came with their homemade applesauce.
The Birch Tree Cafe opened last year. They have been very well received. Save the dates for other events to be held at the Cafe:
March 23rd – Kari Ainsworth returns!! Call 302-539-2468 for topic information. Saturday at 3 p.m.
April 6th – “Gluten–What Is It Anyway” Part 3 of 3. Join Cathy Berzins, owner of The Birch Tree Cafe and Gluten Free Chef for this informative discussion, clarifying what all the hoop-la over a gluten free diet is all about. Topics to be discussed will be gluten free flour blends, recipe conversions, making your favorite gluten free (bring your recipe). Saturday at 3 p.m.
Have a great day!!
January 29th, 2013
Creole cooking is indigenous to New Orleans. A mixture of French, Spanish, Italian, American Indian and African. Cajun cooking is also Louisiana born, but with French roots.
Someone asked me not that long ago…what dish can you make without even thinking about it? Shrimp Creole, no two bones about it, I love it. Based on the recipe by renowned Chef Paul Prudhomme. He has said in the past that he likes to share his recipes. I first tried the recipe in 1984. It is a recipe that is requested by my kids again and again.
I made his Shrimp Creole my own by changing a few things. Don’t get me wrong, the essence of the recipe is there. But, I just give it my own twist.
I think what makes this Shrimp Creole is the stock. It is made with the shrimp shells, onion, celery, bay leaves, and a whole shrimp, here or there. It really has so much flavor.
The sauce can even be made a day ahead. Next day, heat it to almost boiling point and then add the shrimp, turn on low, let them cook for about 8 to 10 minutes.
It is great for a party. Know your guests, make sure they do like seafood, adjust the heat.
Shrimp Creole
2 lbs. (1 lb. large shrimp and 1 lb. medium shrimp). Try to get the easy peel. Visually, I like to see the 2 sizes of shrimp on my plate…your choice.
2 cups of shrimp stock (recipe follows)
A little bit of fat: 1 or 2 slices of bacon, chopped, 2 sausage links (maple or regular), also chopped, or 2 tablespoons of olive oil….your choice, just select one.
1 1/2 cups, finely chopped onion.
1 cup finely chopped celery
3/4 cup finely chopped green peppers
2 tablespoons of butter
1 teaspoon minced garlic
1 bay leaf
1/2 teaspoon salt (I never add salt, but again, it is your choice.)
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 teaspoon Tabasco sauce
1/2 tablespoon dried thyme leaves
1/2 teaspoon dried sweet basil leaves
1 1/2 cups stewed tomatoes, chopped with juice
1 cup tomato sauce
1 teaspoon sugar
Cooked white rice
Stock: In a saucepan put 2 1/2 cups of chicken broth. I used low sodium. Then add the shrimp shells and one whole shrimp. Add a small onion (cut in half), a celery top, a bay leaf, a garlic clove. Bring to a boil, cover, and then lower to simmer for about 15 minutes. You just want a rich broth. It makes all the difference in the world and it is done in no time.
In a large saucepan cook your choice of fat on medium high heat, for a few minutes. Add half of the onions and cook for about 3 minutes, stirring. Make sure they don’t burn. Add remaining onions, celery, bell pepper, and butter. Cook for about 5 minutes until tender. Stir a bit.
Add the garlic, bay leaf, salt and peppers; stir well. Add the Tabasco, thyme, basil, and 1/2 cup of the stock. Cook over medium heat for about 5 minutes. Add stewed tomatoes, cook for a couple more minutes. Stir and scrape the bottom of the saucepan.
Stir in the tomato sauce, and simmer for about 5 minutes, stirring occasionally. Add the remaining 2 cups of stock and sugar. Continue cooking for about 10 minutes. Taste and adjust accordingly (more salt, more heat, more sugar).
Increase the temperature to medium high, add the shrimp, cook for a couple of minutes.
Turn it off and let them sit cooking for another 8 minutes until they are plump and pink.
Prepare rice by following the directions of your favorite rice. This can be done ahead of time. Just keep it warm.
I like to serve this dish in a shallow bowl. Rice and then the Shrimp Creole over it. Make sure you pour plenty of broth and veggies. Add a salad to complete the dinner. Delicious!!
Note: This recipe is gluten free. Check the chicken broth, the tomato sauce, the stewed tomatoes. Plenty of brands that are gluten free, including the store brands of grocery stores.
Making it your own is the best part. This recipe is never the same in my household. At times, I like to add cilantro, which I like. Other times I make extra stock because I really do like it.
January 27th, 2013
It’s 30 degrees at the Delaware Beaches. That calls for a homemade soup; comfort food.
A few yeas ago I was watching Rachael Ray on t.v. and she mentioned a recipe that her mother used to make all the time. Well known cooks do like those meals they grew up with. A well known chef from the Delaware Beaches told me that he still makes those green bean casseroles, etc. etc. during the holidays. They are recipes that are simple, nutritious and well seasoned…most of all, they bring good memories.
Most of the time I pick up a recipe, look at it, make it the way it says it should be done, then, a little bit of this and a little bit of that and it will be changed by adding or deleting ingredients…making it my own.
This recipe was not gluten free, but I have made it so by using ingredients that are gluten free. For example, gluten free flour, cider, and broth. I never buy shredded cheese. A lot of times they put a preservative that has gluten, therefore, I grate my own.
Hope you enjoy it!!
Cider Beef with Smashed Cheese Potatoes
3 tablespoons olive oil
3 tablespoons butter
2 lbs. top sirloin, cut in 1 1/2 inch cubes. (Any other preference of beef, you know what to do. I had some fillet and that’s what I used.)
Salt is optional…black pepper? Always.
1 chopped large yellow onion; the ones that make you cry.
3 medium carrots, chopped (I never peel them, but do so, if you want to.)
1 lb. turnips, peeled and chopped
4 tablespoons of all purpose flour (I used a gluten free flour; rice, almond.)
3 cups of good quality, dark and cloudy apple cider…check the ingredients if you are making this recipe gluten free.
1 1/2 cups of beef broth or stock (I usually buy low sodium. Plenty of them are gluten free.)
2 pounds potatoes, chopped (Again, if you want to peel them, you know what to do.)
1/2 cup sour cream
2 cups shredded sharp white Cheddar cheese (I did not have any so I used what was in the refrigerator…I think it was Colby.)
snipped chives for garnish
Pre-heat oven to 425 degrees.
Place an oven proof pot (make sure you have a lid) over medium high heat on the stove top. Add the olive oil and butter. Season the beef with salt and pepper and add to the pot once the butter and oil have melted.
Brown on all sides. It will take about 5 minutes or so.
Add the onions, carrots, turnips, and cook for about 5 minutes.
Sprinkle the flour and stir to combine and coat, about 1 minute.
Stir in the apple cider and the beef stock, or broth.
Transfer to the oven and braise it for about 45 minutes.
While braising, fix the “smashed” potatoes, by boiling potatoes in a large pot, about 15 minutes. Drain and return them to the pot.
Add milk, sour cream, and cheese. I used a mixer to mash them because it gives them a smoother consistency.
Serve the soup, top it with the mashed potatoes…garnish with the chives and extra grated cheese.
You want more potatoes than soup? You decide. Enjoy!!
Add a salad and you have a complete meal. That was easy.
Note: You can cut the ingredients in half to make it for just a few of you.
January 13th, 2013
I am trying to stay ahead of the flu. Believe me, I have been overexposed. Some have it in my household…I got the flu shot, vitamins, and tons of liquids since I decided to start juicing. Getting those nutrients directly from fruits and vegetables. I hope it works.
I shopped for the juicer at some of our stores in Rehoboth Beach. I decided on Jack LaLanne’s Power Juicer. First of all it is a proven juicer. Secondly, the price was $99. There were some that were $49 but I did not know how they would hold. And, then, there were the ones that were $200 and up. I am a novice at this. The third attraction to this juicer was easy clean-up.
Juicing is expensive, no two ways about it. I usually buy fresh but when you are juicing you need to buy in larger quantities. I have beets, turnips, celery, oranges, melons, greens…I got avocados and bananas. Please note that the juicer is strictly a juicer. No smoothies; avocados and bananas do not have liquid, therefore blend those in a blender or food processor and then add to the already made juice.
I love Gala apples so this was one of my first juices.
Freshly squeeze orange juice is always a treat. Juiced with the rind so as to absorb all vitamins.
Look at the color of the celery juice. Celery is full of vitamins and low in fat. It is also a natural diuretic. Something new I learned is that some people are allergic to celery. In Europe they disclose if products contain celery.
I decided to make popovers. I have not been too successful at them. It could be the gluten free flour used. I am getting better. I want them to be light but they still come out more muffin-like. They were delicious, don’t get me wrong. I used the pulp collected in the pulp collector to give my popovers added flavor.
Before I post the recipe, let me tell you that I used an interesting gluten free flour. Mama’s Almond Blend. It has white rice flour, tapioca flour, potato starch, sweet rice flour and almond meal flour. It is a light flour; non gritty. To learn more visit http://www.glutenfreemama.com.
I also used a 100% Coconut sugar. It is, apparently, the “in” sugar to use. I, actually, won it at Good Earth Market & Organic Farm, located in Clarksville, Delaware. http://www.goodearthmarket.com. It is organically grown and more nutritious. It smells like coconut, but it does not taste like it. The taste is more like raw sugar with a hint of caramel. Diabetics, please listen, because coconut sugar ha a low glycemic index, it is better for you.
Orange Popovers
3 eggs (room temperature)
1 tablespoon sugar
1 1/4 milk
4 tablespoons unsalted butter
1 1/4 cups gluten free flour (if not Celiac or without gluten sensitivity, use regular flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons of orange zest or pulp
Pre-heat oven to 425 degrees.
In a large bowl whisk the eggs with sugar and zest.
Whisk in milk and 3 tablespoons of melted butter.
In another bowl whisk the flour with the baking powder and salt.
Whisk the wet ingredients into the dry ingredients until small lumps only remain.
Melt the remaining tablespoon of butter and brush the inside of the popover or deep muffin pan.
Place the empty pan in the oven for about 10 minutes. Don’t worry if the butter starts browning.
Take it out and then, carefully, fill them half way. You can sprinkle some of the rind or pulp on top just before putting them in the oven.
Bake for about 40 minutes.
Nice and hot, ready to eat.
Great with honey. I added to my raw honey some freshly squeeze orange juice and rind. The Country Harvest raw honey came from Manchester, Maryland. Dip or spread.
 
Enjoy!!
 
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