Eat Without Reservations

September 11th, 2012 § 0

A chef’s perspective on cooking for the Allergenista

 

Food allergy, gluten free diet menus

If you have food allergies or sensitivities, you are an Allergenista.  Hipp Kitchen is run by a chef who believes that food should give you pleasure, not pressure.   We provide dining, recreational and educational experiences free of gluten, dairy, soy, peanuts and shellfish.

Here you’ll find inspirational stories, soul-satisfying recipes, alternative ingredients that actually taste good, and grounded advice from amazing chefs and nutritionists.  Executive Chef Tom Herndon has been designing delicious recipes and menus to satisfy even the most deeply resigned Allergenista.

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Oven-Fried Chicken and Tomato-Peach Salad

August 31st, 2012 § 0

The Perfect Summer Supper Heirloom Tomato and Peach Salad Read more [...]
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Kid Snax

August 31st, 2012 § 0

School Lunches and Snacks Rainbow Pasta Salad makes 4 servings Ingredients: 8 ounces gluten-free corkscrew pasta 3 tablespoons plus 1 teaspoon extra-virgin olive oil 1 cup corn kernels, thawed if frozen 1 cup peas, thawed if frozen 1 medium red bell pepper, diced 2 medium carrots, shredded (about 1/2 cup) Salt Directions: Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool. In a large bowl, toss the cooled pasta with the Read more [...]
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Easy Summer Appetizer:Roasted Patrone Peppers

August 30th, 2012 § 0

Roasted Padrone Peppers Serves 6 Ingredients 2 cups of padrone peppers olive oil sea salt Directions Heat a cast iron or other heavy bottom frying pan (do not use non stick) until pretty hot.  Splash a bit of olive oil into the pan and immediatly throw the whole peppers into the pan.  Let them sautee, stirring a bit and turning them over, until they are nice and charred and soft. Remove to a serving dish and sprinkle with some good salt.  Grab one by its stem and bite off the Read more [...]
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Summer Melons: Melon Carpaccio and Agua Fresca

August 30th, 2012 § 0

This could not be any simpler. Melon Carpaccio Serves 6 Ingredients 1 ripe, fragrant melon with firm flesh (not too ripe - canteloupe, Galia, honeydew - NOT watermelon because it's too soft) 1 branch of fresh rosemary 1 tablespoon of fruity olive oil (I prefer the Persian Lime flavor from Stonehouse) sea salt and pepper Directions Quarter and seed the melon.  Using a sharp vegetable peeler, 'peel' long, thin strips of the melon's flesh and 'drape' them in overlapping curls onto Read more [...]
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Quick Bite: Fresh Figs with Pancetta and Fennel

August 30th, 2012 § 0

There are a hundred varieties of figs, but we usually find these three in  the market: Black Mission Black Mission figs are extremely sweet (sometimes they even ooze a bit of syrup) and thus are perfect for serving as is or with a more savory partner. They have blackish-purple skin and dark pink flesh. Brown Turkey Brown Turkey figs have brownish-dark purple skin, a milder flavor than other figs, and are noticeably less sweet than the similar-looking Black Mission figs. Brown Turkey figs Read more [...]
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Recipes for Celiac Disease

August 29th, 2012 § 0

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