Category Archives: Social Butterfly

Events that are allergy-free!

Vaikas Burbule! Bubble Child in Lithuania

vaikas burbuleIt’s official.  Bubble Child is now in Lithuania!  (“Vaikas burbule” to be precise.)  But why this Baltic country?  Because shortly following the new Bubble Child cookbook, we will be partnering with my buddy Jared’s company Tervezo (whom I met studying abroad in Paris in 2007 when I was first hit with my French food obsession) to expand the media of the project here.  Filming at a Lithuanian lake house?  Ookkkkk.

buckwheatGetting to know the local cuisine has been surprising for me, especially in the realm of gluten-free.  A traditional ingredient is “grikiai”, which is buckwheat that is boiled and served warm for both breakfast as porridge and meals as a starch.  Despite “wheat” being in the name, buckwheat does not contain gluten, nor is it in the same family as traditional wheat or spelt.  Kasha* is a common name for roasted buckwheat, and is easy to find in health stores.  It is delicious served as you would rice and has a luxuriously earthy flavor.

Kasha (Roasted Buckwheat): For ideal cooking, boil 2 cups water with a large pinch sea salt, add 1 cup kasha (or toasted buckwheat grains), bring to boil again, cover, reduce heat to low, and let simmer for about 20 minutes, or until all liquid has been absorbed and grains are cooked al dente.  I recommend tossing in a few teaspoons high quality olive oil, paprika and lemon zest for a subtle flavor boost.

*If you cannot find the roasted version, toast your own grains in a sauté pan for 5 minutes over medium-high heat with no oil stirring frequently to increase flavor and reduce cooking time.  Then cook according to method above.

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We’re back

potato basket salad pesto fish purple potato pureeHello Bubble Children,

You may have wondered where your allergenically challenged blogging buddy has been for the past several months.  I have been burning myself and eating far too much “studying” to complete the Grand Diplome program in Paris at Le Cordon Bleu.  (Yeah Julia Child’s school… although us Americans are the only ones who really mention that there.  They’ve got more important things to tell us about, like French food.)

After getting a more unusual “cap and gown” than I have received in years past, I am ready to Cordon Bleu Gradautioncontinue working at the michelin-starred Le Pur’ restaurant in the Park Hyatt Place Vendome, which I have been doing extra work at during schooling.  It’d be safe to understate it as “inspiring” for recipe writing!

Thank you for your patience, and let’s turn those food allergies a bit gourmet, non?

Look out for recipes this week… starting with the recipe for the plate at the top of this post.  (GF, nut-free, lactose-light with modifications)

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Whiskey Vanilla Pudding Chocolate Cake or 10-minute Garlic Tomato Pizza Bread?

Decisions, decisions

Which recipe would you like to receive next?

whiskey chocolate vanilla pudding cake..a gluten-free cake fluffy cake flavored with whiskey, vanilla bean pudding, and chocolate

10 minute pizza bread..or a 10-minute fool-proof recipe for a fascinatingly delicious pizza bread, adorned with tomato, garlic, and gratin-ed goodness?

montageThe choice is yours, Bubble Children.  Next post controlled by you!

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Filed under Explore PARIS, Gluten Bubble, Nut Bubble, Recipes, Social Butterfly

BUBBLE CHILD THE COOKBOOK is now available online!!

Amazon.com screenshot Bubble ChildIt is with my utmost pleasure to tell you that you can now get BUBBLE CHILD THE COOKBOOK online.

petite bubblesFor over 200 pages of recipes, anecdotes, photography, “About Allergies”, cooking tips, and gluten-, nut-, dairy-, soy-, corn-, and egg-free ingredients:

Flip through it at Amazon.com here: Bubble Child at Amazon

Get it direct through the publisher here: Bubble Child through CreateSpace

Enjoy!  And happy eating.

smiling with fork

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Bubble Child THE COOKBOOK is here!!

Bubble Child cookbook…and will be available to order online in less than a week!

Consider “Bubble Child” the BLOG the rough draft for Bubble Child peaNOT butter cookiesthe COOKBOOK.

Satisfy your entire palette with over 200 pages of allergy-free recipes (the vast majority of which have never been published on this site) and photographs* for every meal of the day (“Meat My Bubble”, “Graindiose Bubbles”, “Baked Bubble”, “Petite Bubbles”, “Sugar Pop” and “Good Morning”).

Poulet RotiYou’ll also find “Bubble Basics” where you can find fun things like making your own flax seed milk from scratch, preparing bread, preserves, frosting, dressings, stock, several variations of peanut butter substitute, and even a perfected version of “Notella– nut- and lactose-free.

Every recipe is marked where it has potential lingering allergens with some symbols that magically appeared in this book (so much better than color-BC codescoding) to allow the most severe of Bubble Children to enjoy each and every plate served.  If your cooking technique is rockier than Sylvester Stallone, don’t worry!  There is a full “Ten Basics for Your Bubble Child Kitchen” in the front as well as a several-page cooking terms, technique, and ingredients “Glossary” in the back immediately following the “About Allergies” section by Joanna Pawlowska.

All recipes are nut- and gluten-free, with dairy-, soy-, corn-, egg-, and pizzashellfish/fish-free modifications.  Every photo you see and every recipe written comes from my Bubble Child kitchen, where I have been actively experimenting with “taboo” recipes for this book since 2009, and uses real allergy-free ingredients.  (Meaning: you will see no glue subbing for milk in these photos, or any other hocus pocus!)

Hooray!!!

While you will be able to search for it and order it online at Amazon.com within days, it will be cheaper here on this site. …really, really soon.

bubble child kitchenIt’s ready for you!!!

*Bubble Child got lucky with some noteworthy food photography from American Apparel Lauren Jane Berger with the Bubble Child forkphotographer Carl Lindstrom and Inge Christopher photographer Lauren Jane Berger.  They were fun to feed (see Miss Berger at right).–>

I am so happy to be able to (finally!) share my Bubble Child kitchen with you and your food allergic loved ones with this bound-paper piece of my heart.

Pop the Bubble,

Viva la Child.

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Happy Easter!

PeachTarteI hope the Easter Bunny is good to your household this year.  This Peach Tartlette will be to you and yours soon with the Bubble Child cookbook!

Cheers,

Bubble Child :)

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SHOUT OUT: Gluten Free Promise

gluten-free-coconut-cupcakes1-575x262A huge shout-out to Gluten Free Promise for having a wonderful resource of news, recipes, information, media, everything related to thriving with your gluten-free lifestyle.

Yours truly is happy and honored to be a now ongoing contributor to the site: http://glutenfreepromise.com/recipe/lemon-zest-flaxseed-muffins

Bon appetite!

 

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Gluten-Free Buckwheat Crisps in Paris, France

Bonjour, tout le monde!

IMG_5447Bubble Child has officially moved to Paris, France.  After a few very hard days of acclimating myself again to the city of lights (ha!), I am settled in, unpacked, eating, drinking wine, and finding castles.  Not even kidding.  I went on a long run yesterday to the periphery and stumbled upon a castle and a forest.  Pas mal.

The question is, with a society so enraptured with bread, what is it like to live here gluten-free?!

As I discovered this past December, a gluten-free lifestyle is on the rise in France, from the abundance of gluten-free products at both health and grocery stores and the mentioning of the benefits of adopting gluten-free eating habits in articles in the likes of fashion authorities such as “Vogue Paris“.  (They recommend it for women in their thirties to keep their skin looking young.)

IMG_5483<–shaved goat’s milk brie and fuji market apples on a buckwheat crisp with organic breakfast tea, goat’s milk vanilla yogurt, and a sliced banana for breakfast.  Not bad… not bad, at all.

Contrary to its name, BuckWHEAT does not contain any wheat, at all.  In fact, it’s the safe thing to consume for Bubble Children in France!  “Sarrasin” is French for buckwheat, and my body’s word for “I can have French baked goods”.  From crepes to crackers, “sarrasin” is your saving grace when it comes to flour in the country of croissants.

IMG_5477

My French treat “sans gluten”.  ; )

Get ready for some yummy gluten-free eating from France mes amis, as I am about to dive into a gastronomy far more “haute” than ever before, shape it up for us intolerant folk, and share the love here on Bubble Child2013 is looking pretty tasty!

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Lemon Flax Seed Milk Muffins

IMG_5316

South by Southwest is a raucous introduction to the city of Austin, Texas.  For my last week before leaving the country for a year to cook in Paris, France (at the airport now!), I had the rockin’ joy of accompanying Portland band Tango Alpha Tango for their shows at SXSW.

tangoalphatango<–my travel buddies.

The music was incredible, the food was Mexican, and the weather was sunny.

…which inspired this post.

Whether you are still stuck in long-coat weather, or basking in the music-bursting southern sun, these lemon-filled muffins will bring a zestful brightness to your day.  These are one of those dishes that surprises you when you find out it’s gluten-free (and vegan).  Your non-allergic friends will never know what him ‘em!

IMG_5284Lemon Flax Seed Milk Muffins

2 cups homemade flax seed milk
2/3 + 1/4 cup turbadino sugar, divided
Juice from 1 lemon
1/2 tbs. fresh lemon zest
1 tsp. vanilla extract
1 2/3 cup brown rice flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. xanthan gum
1/4 tsp. sea salt
*
Preparation time: 5 minutes
Cook time: 20-22 minutes
Yields 10-12 muffins
*
IMG_52881. Pre-heat oven to 365 degrees Fahrenheit.  Prepare a dozen muffin tins with neutral oil (or nonstick spray) and a dusting of rice flour, or line with muffin cups.  In large bowl, combine flax seed milk and sugar.  Stir in lemon juice, zest, and vanilla.
IMG_52932. In separate medium bowl, combine remaining dry ingredients.  Slowly incorporate dry ingredients to wet mixture.
IMG_52973. Distribute batter into prepared muffin pans about 7/8 full.  Bake for 20-22 minutes, or until inserted wooden toothpick comes out clean.  (If you want to make a lemon zest loaf, pour into a prepared bread pan, sprinkle with coarse sea salt, and bake for 25-30 minutes, or until inserted toothpick comes out clean and batter is cooked through.)

IMG_5313If your “one-batch” muffins end up turning into salted loaves as well, don’t feel bad for yourself.

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Filed under Dairy Bubble, Explore PORTLAND, Gluten Bubble, Nut Bubble, Recipes, Social Butterfly, Uncategorized, Vegan

Craft-cocktail lovers: ARE BITTERS ALLERGY-FREE?

 

It’s the weekend and it’s time to get dooooown.

IMG_4424In the suspender-wearing, ice-stirring, house-syrup-making world of craft cocktail mixologists, bitters are king.  What started out as a medicinal blend of herbs and alcohol to aid symptoms like indigestion and circulation have morphed into the third pillar of balance for many a cocktail pedestal.

Is it safe for me to get adventurous with craft cocktails if I have a nut allergy?  Apparently: no!

Fee Brothers Bitters in the bartending world are like heavy metal in the concert world: once it enters the space, it’s hard to hear (or taste) anything else.  Notorious for their overwhelming ability to add a certain flavor to any drink, these bitters get their power from what a bartender friend of mine attributed to the use of glycerin.  Curious, I looked at the back of the IMG_5351bottle, and found “glycerin” listed, along with ALMOND OIL!  Nuts in these, too?!  Thank goodness I don’t want my entire drink tasting like peach, or I might have accidentally sampled something that has once closed my throat up to the size of a cocktail straw.

To sum it up, if you have a deadly nut allergy, make sure to ask your bartender what has infused the bitters or booze he is about to mix up for you.  If it contains Fee Brother Bitters, you might just be having yourself an almond cocktail.

By no means avoid craft cocktails, but please, be an educated drinker.

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