Thursday, December 10, 2009

First Safe & Sound Dinner Slated for 2010 at LANDMARK GRILL & LOUNGE and Sugar Cookies to Satisfy the Allergenista Sweet tooth

Looking for the perfect gift for your favorite allergenista? Look no further! Our first Safe & Sound Dinner of 2010 is at Landmark Grill & Lounge on Tuesday, February 9th. This chic restaurant is owned by the same restaurant group as BOKA, so you know it is going to be good. In fact, Zagat says, “Those BOKA boys did it again…at this Lincoln Park “see- and-be-seen” “hit in the making”. The décor is chic and warm, a perfect setting to chase away the cold of Chicago winters and if today is any indicator, we are going to need it!

I worked an evening at Landmark Grill & Lounge last week and was impressed with their allergen protocol. When you sit down at Landmark, the first thing you are asked is if you are headed to the theatre (Landmark is right across from the Steppenwolf Theatre) and if you have allergies or any other dietary concerns. After your order is taken, a computerized ticket is sent to the kitchen with an allergen alert on the order. The chef also announces the special allergen request in the kitchen and reconfirms as the dish goes thru the pass. Every step of the process was handled with the utmost care and concern for cross contamination and safety.

Now, onto the menu, how does braised boneless short ribs with mole, corn orzo and brussel sprout leaves sound? Or how about acorn squash risotto with arugula, pumpkin seed oil and sage? These are just a few of the dishes on Landmark’s menu, I can’t wait to see the special menu Chef Kurt Guzowski is going to prepare for us, all free of the Big Bad 8 and gluten. If you have any other special requests, please email them to me and I would be happy to see if the chef can accommodate.

Tickets will go on sale for the general public later this month, but a small block of tickets will be available for a holiday discount of 10% using code LCAF0209 only good until 12/24/09.

Now onto some sweets!
I posted this recipe last year, but have made some changes that have greatly improved the texture and taste of this cookie. Sugar cookies were my favorite cookies to make with my great grandmother when I was little; she made at least a dozen of different types of cookies and candies, but these cookies… I just had to figure this recipe out and with the help of Earth Balance Soy Free Buttery Spread we are really close. Enjoy!

Sugar Cookies
These cookies are best when you use Jule’s Gluten Free Flour.

¾ cup Earth Balance Soy Free Buttery Spread
1 cup sugar
1 tablespoon egg replacer
2 tablespoons warm water
2 teaspoons vanilla
1 tablespoon rice milk
2 cups allergen free all purpose flour mix
1 teaspoon xantham gum
2 teaspoons baking powder
¼ teaspoon Kosher salt

Preheat oven to 375°F degrees.
Combine Earth Balance Soy Free Buttery Spread and sugar until smooth.
In a separate bowl, combine egg replacer and water and stir until fluffy, add to sugar mixture with vanilla and rice milk.
In a separate bowl, combine flour, xantham gum, baking powder and Kosher salt.
Gradually add flour mix to sugar mixture until well combined.
Cover dough and refrigerate for 1 hour.
On a clean dry surface, sprinkle rice flour and roll ½ of dough out to 1/4” thickness.
Sprinkle flour on your rolling pin to keep dough from sticking.
Be very careful when cutting shapes as this dough is very fragile until it is cooked and cooled.
Put cut out cookies on an ungreased cookie sheet and bake for 6-7 minutes.
Cool completely before frosting.

Cookie Glaze
Place a cup of powdered sugar into a bowl and slowly add water, a few drips to start, you need very little. Mix together until you make a frosting consistency, slowly adding water as needed.
Take a spoon and rub over cookie, place on a flat surface to dry.

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