Gluten Freek

Gluten free Chicago–Japonais

Linda Levinson — Wed, 16 May 2012 04:49:32 +0000

The Rock- Gluten free at Japonais Chicago

I wonder if any NATO people have googled “Gluten free Chicago?” It is doubtful but just in case—I have a great gluten free friendly find! Japonais opened in Chicago 9 years ago—it is still current, busy, fun and the gluten free options are plenty and divine!
I called ahead and spoke with the manager Bruce. He was so helpful and completely conversant with food allergies and the need to be safe. I called early enough in the day when I knew the restaurant wasn’t yet busy. It only took a few minutes and I pre-ordered the entire meal for the gluten free boy. Bruce told me to ask for him when I arrived. We had a large group and Bruce ensured that the gluten free food was served in a timely manner along with the rest of the meals.
The gluten free boy started with a Bibb lettuce salad (most gluten free people would probably start with sushi) but….I’m dealing with a picky eater.
For his main course the gluten free boy was very excited to have ‘The Rock’. The Rock is thinly sliced beef tenderloin (or maybe its sirloin) served alongside an actual HOT rock anchored on a bed of salt. The perfectly seasoned beef cooks on the hot rock in seconds. I must have asked our server 15 times, “Are you sure this is the gluten free tamari?” At one point in the meal a bus boy turned to me and said, “ I watched the chef- I saw him pour the gluten free tamari—this is safe for your son.” I wanted to kiss him.
We also ordered the Chestnut chicken, modified without the chestnuts and of coruse gluten free. The crispy and seasoned chicken came with a side of really divine fried rice and sauteed broccolini.
The meal was divine and the service was really attentive and professional. Although Japonais does not have a dedicated gluten free menu—they know their allergy stuff. Call ahead, speak with a manager, make contact with the same manager when you arrive—you should have total gluten free success at Japonais!

sliced steak for the rock--gluten free!

Perfectly cooked chestnut chicken--served with fried rice and broccolini--divine sauce too! all gluten free at Japonais, Chicago.

Gluten free Israel and homemade za’tar!

Linda Levinson — Tue, 08 May 2012 02:43:17 +0000

Breathe in, breathe out. Another milestone passed--and this was a biggie! I have looked forward to and dreaded the 8th grade Israel trip since Nursery school and now in a blink it is over.

We heard stories about rafting, za’tar making, goat herding, a chocolate factory, the "really nice" hotels, the cool guide and the hysterical medic.

The gluten free boy was nervous the night before the trip--he wasn't sure how he would handle his food. Even though I packed food- he didn't know what he would eat, who would carry his epi-pens, he didn't like that he had an extra suitcase for food.

After all the diligence, planning and packing he is home in the same condition as which we sent him. Actually, he is in better condition. He knows he can handle his allergy in a country as far away as Israel. He knows to pull out the allergy translation card and ask for help in a foreign coffee shop or small market.

Below is a recipe for homemade gluten free za'tar. Za'tar is a divine middle eastern seasoning which can be found all over Israel. The gluten free boy didn't eat the za'tar in Israel because of possible cross contamination. I sent him with a jar of homemade za'tar--he loves it mixed with olive oil and dipped with warmed gluten free pita. In the Chicago area the best gluten free pita can be found at Rose's Gluten free bakery--Whole foods also sells it frozen!

Homemade gluten free za'tar

Print Recipe

ingredients

1 Tablespoon ground sumac*
2 Tablespoons dried thyme
2 Tablespoons dried oregano
1 Tablespoon toasted sesame seeds
1 teaspoon kosher salt
*available at speciality spice shops

instructions

I have compiled a short list of Israeli items which are considered gluten free. Please check all labels and ask for a translation before eating anything!

Gluten free Israel- this is a store which sells only gluten free items. You should be able to order ahead and they will deliver to your hotel.

Magnum Ice cream bars—chocolate covered or with nuts. Found in small stores all over the country.

New Olim chocolate factory—chocolate is ok“Spoke with the chocolate factory at the Kibbutz this morning. The chocolate and the ingredients used in the workshop are all gluten free. There are items for sale in the gift shop that are not gluten free such as brownies and cakes.”

Aroma Coffee shops Coffee slushies at aroma coffee shops—OK. They also have some packaged gluten free rolls and brownies.

Coffee slushies found at other places: Please read ingredients—you are looking for the words GLUTEN, WHEAT, OAT, BARLEY, MALT-
‘It seems that the “slushy” type ice coffee comes in a mix and then the ice is added:
Dextrose, glucose solidified vegetable syrup, stabilizers-E340.E486,E331, cocoa, milk, good flavoring, color flavoring, stabilizers, emulsifier, liquid whey and anti-caking agent-E551. These ingredients were found on the back of the large bag of the mix.”

Apropo chips-by OSEM like American bugles.

Apropo corn snacks

Bamba peanut snack by Osem-looks like a Cheeto but has a peanutbutter taste.

gluten free pita, hummus and za'tar

homemade gluten free za'tar

Gluten free Chicago-restaurant list April 2012

Linda Levinson — Fri, 27 Apr 2012 04:01:14 +0000

gluten free boy and chef Tony Priolo at Piccolo Sogno, Chicago.

The food allergy thing definitely takes the spontaneity out of grabbing a quick bite to eat—so we don’t usually do that. Typically we have a reservation, speak with the manager or chef and have back up potato chips and gluten free tamari in my purse.

Many of the Chicago restaurants listed below have become our families ‘go to’ safe food places. I have indicated with a GF the restaurants that have a gluten free menu. As always- please call first, make a reservation and inform the manager about your gluten allergy.

Adobo grill-GFmexican-chips, guacamole, corn tortilla quesadillas etc---amazing! gluten free menu

Big Bowl-GF-Asian--gluten free menu—they now used colored plates to differentiate the gluten free meals. Part of Lettuce Entertain you restaurant group.

Bob tail--ice cream--ask for a clean scooper

Chipotle- GF-several locations. Although they do have a “gluten free” menu this place makes me very nervous. They are always busy and you must speak with a manager. Its almost not worth the stress.

Coco Pazzo-Chicago--call ahead, chef Chris Macchia will prepare anything for you! The grilled vegetables, cheese and meats are all gluten free—call ahead and let them know about your gluten allergy to be safe. The food is DIVINE!

Dairy queen--dilly bars--GFB only gets the packaged ice cream treats

Dalucianos--GF-Chicago-Italian--the mecca in West Chicago for Gluten free food! Gigantic gluten free menu

Father and Son- GF-casual family atmosphere. They have a gluten free menu. Gluten free pizzas are made separate from the 'normal pizza'.—also gluten free pasta, salad and brownies.

Fattoush-GF-Lebanese—practically the entire menu is gluten free. Casual neighborhood place—divine garlic roasted potatoes and gluten free pita- from Rose's Bakery!

Flat Top GF Asian create your own stir fry-- call ahead and let the manager know about your allergy. When you arrive--the manager will get fresh rice, vegetables and sauces for you from the kitchen refrigerator. DO NOT TAKE items from the bar-cross contamination risk is too high. The chefs use separate woks and utensils for allergy meals-also a colored stick places in your order will indicate your specific allergy.

Francesca’s on Clark- GF-They have an extensive gluten free menu. Call ahead to make a reservation—alert them ahead of time to your gluten allergy.

Five guys--fries, burger--craving it now!

Four Seasons Hotel--Chicago they will accommodate most allergies--head chef Kevin Hickey

Garrett's popcorn there are a few locations in Chicago for this divine snack! Popcorn is all gluten free--the Chicago mix is caramel corn and cheese corn mixed! mmmmmmmm

Happ Inn-GF-Northfield, Illinois--mexican/american, gluten free menu

Homers ice-cream-available at whole foods or their store in wilmette--ask for a clean scooper!

Hugo's frog bar/gibsons--huge list of items which are naturally GF--they will make fries in clean oil--crispy and perfect

Joe’s Seafood, Crab house and Steak- GF-Gluten free menu. Part of the Lettuce Entertain you group. They have an allergy protocol—food is divine- hash browned potatoes and perfectly cooked steak! Ice cream and hot fudge for dessert—couldn’t be better.

Le Colonial--GF-Vietnamese, gluten free menu

Melting Pot GF fondue--fun place! they have a gluten free menu!

Mon ami gabi --GF--GF bread, hamburger, perfect fries

M burger--hamburger, fries, lemonade--only fries in the fryer. Again part of Lettuce Entertain you—allergy protocol in place. Order your burger wrapped in lettuce with extra fries! M burger also makes milk shakes--ask them to clean the blender first--they make some shakes with malt (barley extract)

Oak tree--amazing hand cut fries, house made vegetable soup-tell Hal the gluten free boy sent you!

Pf changs GF--asian, extensive GF menu--divine!

Prasino--GF meteteranian/greek influence-modern sleek atmosphere. alert manager to your gluten allergy.

Piccolo Sogno--chef/co owner Tony Priolo will make GF pasta with any of his sauces. The divine antipasti of roasted vegetables,cheese and meats are all gluten free. Call ahead because you WILL definitely need a reservation--this is a HOT place--divine food and fun people watching. If your grandmother could cook--and she was Italian, maybe--just maybe her food would taste like Tony's.

Rose's Bakery- ALL GF! Chicagoland's first dedicated gluten free bakery- The gluten free boy loves Rose's pita. Whole Foods also sells it--but they can't keep it in stock- sold frozen!

Quartino: Gf they do have a gluten free menu BUT....

RPM Italian- GF-this place is new and a major scene! They have a great gluten free menu. RPM is part of the Lettuce Entertain You group. They have an allergy protocol and the food is great!

Shang Hi Terrace, Penninsula Hotel Chicago--phone ahead and let the manager know about the gluten allergy--remind them again when you arrive- chef will make you a divine meal!

Spiaggia cafe/ or restaurant--call ahead--they will safely accommodate a gluten allergy

Steve's deli--Chicago--they will clean the slicer and cut any deli meat—

Teuscher chocolates-- a favorite of the gluten free buy! He eats truffles and all molded animal chocolates--this is the BEST CHOCOLATE--EVER! When you go, tell them the gluten free boy sent you!

Thai Wild Ginger GF extensive gluten free menu, Thai food!

Tocco--Italian--call ahead, they wiil make gluten free pasta with any of their sauces—antipasti, fish and steak also gluten free

Tom and Wendee's Italian Ice. This place is open from March thru October--they have the best Italian ice in town! Everything is gluten free--eat without worry here!

Vinci-GF- Italian--gluten free menu- casual neighborhood place. They hare very knowledgeable about gluten free food preparation. Owned by the same group as Adobo grill.

Wildfire GF part of the lettuce entertain you restaurant group. Wild fire has an allergy protocol. Steak, BBQ chicken a lot of salad options.

Jewel Grocery store--Chicago on Broadway-has a great selection of gluten free items

Whole Foods-several locations in Chicago-they have large selection of gluten free products.

M Burger, Chicago!

Perfect M burger fries!

Gluten free garlic bread–Using UDI’S hot dog buns!

Linda Levinson — Thu, 26 Apr 2012 14:48:07 +0000

I went to college in New Orleans. For very special occasions (21st birthday, graduation and any other time when my parents came to town) we ate at one place--the famous landmark restaurant called Commander’s Palace. Aside from the spicy remoulade sauce I remember the DIVINE garlic bread. The warm buttery garlic bread was placed on each table and kept replenishing as the meal went on. In my memory this bread had just the right amount of garlic—not overpowering.
I have adapted the recipe a bit—the original uses all butter. I’m not trying to give my family heart attacks so I use mostly olive oil! I use UDI’S hot dog buns for the bread base. I have tried using homemade French bread or even Whole Foods frozen bread. I have found that UDI’S is the best for this application—it is soft and delicious. Enjoy a bit of gluten free New Orleans!

Gluten free garlic bread-Commanders Palace style!

Print Recipe

ingredients

1 package UDI'S hot dog buns
2 tablespoons un-salted butter
3/4 extra virgin olive oil
2 cloves garlic--mashed to a puree
1/4 cup chopped fresh dill
1/4 cup fresh grated parmesan cheese
pastry brush

instructions

pre-heat oven to 375 degrees
line a baking sheet with parchment paper, slice buns in half--open faced.
in a small pan heat butter and garlic for 2 minutes, do not brown garlic. when butter is melted remove from heat and add olive oil.
generously brush the melted butter/oil, garlic mixture over the bread-sprinkle with dill and parmesan
bake for 5-7 minutes--careful not to burn.
cut on the diagonal and serve warm.
uncooked garlic brad may be made and frozen up to 2 months. Defrost before warming.

toasted garlic bread-using UDI'S hot dog buns!

Gluten free Chicago-Father and Son Pizza and make at home gluten free pizza!

Linda Levinson — Wed, 25 Apr 2012 17:53:02 +0000

In Chicago it seems people cut pizza different then anywhere else in the country—many places cut thin crust pizza into squares. This odd cutting technique accomplishes a few crucial things from my vantage point:
1) A person can eat several small squares of pizza and not feel like they are eating too much.
2) Square cutting completely segregates the crust from the mushy gooey inside—if you are a crust lover, this is very good news.
3) Square cutting is what Father and Son Pizza does to their gluten free pizzas to differentiate from the regular pizza.
I have heard for years that Father and Son offers a wide variety of gluten free options—I was very skeptical because of cross contamination worries. After drilling the manager— I asked her the same questions-over and over and over- I was satisfied with her answers! The gluten free boy ate the pizza and loved it!
If you are not near Chicago you can make an imitation of square cut, thin crust Father and Son style Chicago pizza--I use UDI's divine pizza crust!
Father and Son does have a gluten free menu—I would still suggest calling ahead to let the manager know about your gluten allergy.

Gluten free pizza--Chicago style , cut in squares!

Gluten free thin crust pizza-Chicago style!

Print Recipe

ingredients

1 UDI'S gluten free pizza crust
2 Tablespoons Pastorelli pizza sauce
1 Tablespoon Olive oil
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese

instructions

pre heat oven to 360
on a parchment lined cookie sheet--place pizza crust
drizzle crust with olive oil, then with a spoon cover crust with pizza sauce
sprinkle shredded cheese and italian seasoning
bake for about 8 minutes then broil the last minute so the cheese gets bubbly!
cut in to squares, the Chicago way!

Gluten free Chicago-Le Colonial and Gluten free New York-Lilli and Loo

Linda Levinson — Sat, 21 Apr 2012 04:21:05 +0000

Thirteen years ago the only gluten free item I could find at a restaurant was white sticky rice and coke.
Thirteen years ago there was no such thing as a restaurant with a gluten free menu--at least not in Chicago.
Chicago is almost catching up to New York with gluten free options. We now have restaurant owners and chefs who show real commitment to providing gluten free options. Real commitment requires knowledge about cross contamination, training and re-training of all staff, and remaining vigilant every minute of every workday.
Commitment is a wait staff which understands the gluten free menu, commitment is when the waiter knows “Wheat is in soy sauce so we substitute gluten free Tamari.” Commitment is when the manager delivers the allergy meals to the table; commitment is a chef who KNOWS to use a new pot, strainer and utencils when preparing gluten free pasta; commitment is NOT a manager who asks, “how serious is the allergy anyway?” Commitment is a different color or different shape plate for the allergy meals.
Both Le Colonial in Chicago and Lilli and Loo in New York show commitment. Commitment to providing customers with a safe meal, a large and exciting gluten free menu, staff who truly 'GETS IT'--this is commitment.
Last week in New York we ate dinner at Lilli and Loo three times--that's how divine the food is!
Maggie, the owner and Jenny our server are completely aware, educated and on top of all things gluten free. They put up with my OCD asking of, "Are you sure this is the gluten free version?" The plates are all square for gluten free dishes, that’s how they are sure—we saw A LOT of square plates being served during our three meals!
The food is diverse and divine—every visit we beg Maggie to please please please open a restaurant in Chicago. She explained the commitment it requires— Maggie explained that everyday is a training session—reminding the cooks and staff to be vigilant—every minute of every day they are in her restaurant. That’s why we love Lilli and Loo!
Chicago is catching up! Our family’s new favorite gluten free friendly place in Chicago has been a personal favorite of mine since they opened many years ago--Le Colonial. They have a rather new gluten free menu--it is BIG and diverse! Le Colonial serves up AMAZING Vietnamese food. To make the items gluten free--they omit the soy sauce and substitute with other great stuff! I wish I knew what the chef does to make the food soooooooo divine!
Last week the gluten free boy tried the #23 sauteed spicy chili shrimp with onion and asparagus--it was his first time trying shrimp and he LOVED IT! The people at Le Colonial 'get it'. The gluten free food looks and tastes as divine as the 'normal' food. At Le Colonial the gluten free boy doesn't feel like he is missing out on anything. I am so grateful that Le Colonial has committed themselves to serving not only gluten free but they also offer shellfish free and nut free menus! When you call to make a reservation alert the host to your allergy so they can be prepared when you arrive! Tell Raphael the gluten free boy sent you☺

#41 wok-seared lemon grass chicken--gluten free!-Le Colonial

Broccoli sauteed in #41 sauce! Le Colonial

Thai Basil Chicken--Lilli and Loo!

Gluten free boy and the genius, Maggie @ Lilli and Loo, NYC.

Vegetarian spring rolls-wrapped in rice paper wraps @ Lilli and Loo!

General Tsao chicken-- amazing @ lilli and loo!

Gluten free matzo and passover, again!

Linda Levinson — Thu, 29 Mar 2012 21:15:21 +0000

Oh yes, it’s coming! Every spring the Jewish holiday of Passover unites Jewish families and friends—traditional foods such as matzo, chicken soup with matzo balls, macaroon cookies and flourless cakes are abundant for the entire holiday which lasts 8 days!
At our house we have matzo pizza, matzo pb&j, toffee matzo, chocolate chip matzo, matzo with brie and chutney…anything you can think of pairing with matzo—we pair!
Our matzo is always gluten free of course! Until 5 minutes ago I have always painstakingly made by hand each thin piece of flatbread- yes, that’s right, until 5 minutes ago!
5 minutes ago I opened the box of Yehuda gluten free matzo, which I bought at a local Whole Foods over a month ago. I waited until 5 minutes ago to open the box because I was very nervous to let my gluten free boy try it. Even though the box clearly states “Certified gluten free” and “Proud sponsor of Celiac Disease Foundation” I didn’t trust the label. I read and re-read the ingredients, emailed all of my celiac contacts and scoured the Internet for anyone who had anything negative to say about my new find. Since I couldn’t come up with one scary story about these gluten free matzos, I decided tonight was the night—I had his epi-pens in my pocket and we opened the box.
The taste was sooooooo divine- it was scary. These are perfect matzo crackers and so much better then normal cardboard/tasteless matzo. These are crunchy, a little salty and so so tasty! Tomorrow we will have pb&j on matzo for breakfast—and Passover doesn’t even start for 10 days!
If you can not find the Yehuda matzo in your neighborhood or you have two hours to spare it is still so much fun to make homemade matzo—You can use any gluten free pizza mix and omit the yeast!

gluten free matzo-homemade!

Print Recipe

ingredients

1 packet gluten free pizza mix
2 tablespoons olive oil ( for your hands)
parchment paper
rolling pin

instructions

prepare the pizza mix in the bowl of a heavy mixer--for matzo omit vinegar and yeast packet. the dough will be very sticky, you will use the olive oil to handle it.
set up a work station with a dozen 14' squares of parchment paper, grab your rolling pin
grab a 3" chunk of dough with well oiled hands and gently roll the dough until a ball forms. place the ball inbetween 2 pieces of parchment paper and roll to desired shape.
sprinkle shaped and flattened dough with a little kosher salt, and fresh ground pepper. You can experiment with different herbs--thyme, rosemary, onion flakes, oregano.
bake at 375-400 until golden brown. watch these carefully to be sure they don't burn. cooked matzo keeps 10 days in a sealed plastic container.

homemade matzo--gluten free

gluten free matzo pizza

Gluten Free Chicago–Joe’s Seafood, Prime Steak and Stone Crab Restaurant

Linda Levinson — Sat, 24 Mar 2012 00:48:41 +0000

Yep--Joe's Chicago, with a HUGE gluten free menu! Made famous in Miami for crab legs and key lime pie--it is the newest favorite place of the gluten free boy. Not so much for the crab legs but for the crispy hash browns, sautéed broccoli and perfectly grilled steak.
Joe’s in Chicago is part of the Lettuce Entertain You restaurant group. Once again–LEYE is all over the food allergy/gluten free thing. From the moment I made the reservation through the delivery of the food we had a great experience at Joe’s.
The manager gave me her card and alerted the table captain, the server carefully wrote down and repeated to me, twice the allergy order. The server explained the allergy protocol—the ticket for allergy food is rung up on a separate sheet and this ticket stays with the allergy order and is attached to the check.
Our meals at Joe’s are always divine—for dessert the gluten free boy ate the BEST hot fudge sauce poured over vanilla ice cream. When you make a reservation-and you NEED a reservation—let them know about your food allergy!

So far the key lime pie at Joe's is NOT gluten free--so i made it myself! I think the gluten free version is better then the original--or at least just as divine! The recipe below is adapted from Joe's--enjoy!

Joe's key lime pie--gluten free!

9" pie shell makes about 12 nice size slices of pie

Print Recipe

ingredients

crust

2 packages Pamela's mini ginger snap cookies
1/2 stick unsalted butter-melted

filling

3 egg yolks
1 1/2 teaspoon grated zest from 2 limes
1 14 ounce can sweetened condensed milk
2/3 cup freshly squeezed lime juice (or key lime juice)

topping

1 cup heavy chilled whipping cream
3 Tablespoons powdered sugar

instructions

crust:

pre heat oven to 350, melt butter, set aside
in a food processor crush ginger snap cookies until they turn into fine crumbs
mix the melted butter through the cookie crumbs. the mixture should stick together when you squeeze it in your hands.
press the cookie mixture into a clean 9" pie container and put in the freezer until solid
bake shell for 8 minutes--set aside to cool.

filling:

in an electric mixer fitted with a whisk- beat the yolks and lime zest until light and fluffy-about 5 minutes.
gradually add the condensed milk and continue to beat until thick- 3-4 minutes longer
lower the mixture speed and slowly add the lime juice--mixing until just combined-not longer
bake for 10 minutes just until mixture has set
cool on a rack- either refrigerate or freeze to serve at a later time.

topping

in a clean mixing bowl add heavy cream and powdered sugar. beat on high until whipped cream is formed. careful not to over beat--or you will get butter!
pour whipped cream on top or on the side of pie--enjoy!

Prep Time: 30 Minutes

Gluten free Chicago–Shang-hi Terrace, Peninsula Hotel

Linda Levinson — Mon, 27 Feb 2012 16:57:00 +0000

Our family has eaten dinner at the Shang-Hi Terrace dozens of times over the years. Until recently I always brought gluten free tamari and crunchy chicken--and my son ate a lot of white rice. I did this mainly because the gluten free boy is a picky eater and I didn't feel like dealing with the usual--is the wok clean, is the sauce REALLY the gluten free tamari, is it REALLY corn starch or rice flour coating the chicken, are you sure its the gluten free tamari, are your SURE the wok is sterilized? I ask the same question over and over and over again--they seriously must think I am senile--one more time for good measure--are you sure the chef knows it is for a SEVERE gluten allergy? The answer is yes, yes, yes, yes and yes.

By now they know us--the allergy details are permanently in our reservation. The manager Alan, the chef and the servers understand the severity of the allergy. When you go to the Shang-Hi Terrace--and you should definitely go--make sure you have enough money on your credit card to pay the bill. It is expensive but worth every gluten free bite!

crispy garlic shrimp--can omit the walnuts for a nut allergy!

American broccoli stir fried with some good stuff! i think garlic and ginger--

Peking duck salad in a papadum shell--we get this without the duck:)

kung-pao chicken--add brocoli

vegetarian fried rice!

gluten free chili–not only for Superbowl!

Linda Levinson — Tue, 07 Feb 2012 01:51:00 +0000

place cooked chili on a corn tortilla--add cheese and broil for 4 minutes- top with anything you want!

Do you know people who will not give a recipe? Or if they do they purposely omit an ingredient? I do not understand the recipe with holders or saboteurs ( TWO exceptions--my special chocolate chip cookie friend... and my mandel bread friend... you know who you are:) They have personal reasons why they won't give up their recipes--I want those recipes but I have finally come to terms with the fact that I will NEVER have them!

A friend recently warned me, "Remember don't leave out any ingredients-" when she asked me for a recipe. Why would I leave out an ingredient? That would defeat the purpose of giving away a recipe and it would make me look bad. Only a total #&@%# would remove an ingredient. I want people to have a positive experience and to enjoy the recipes I give to them.

It is nice to be remembered fondly for something good--I cherish recipes given to me by friends and chefs. When I first discovered my son's allergy a pastry chef from Charlie Trotter's gave me a coveted gluten free cookie recipe. Tony Priolo told me the secret to his divine tomato sauce and the pastry chef at Coco Pazzo divulged her flourless chocolate fondante recipe. I love to pass along great tips-- the best blow dry--(thank you Meredith for that one), the best chocolate cake with fudge frosting, amazing lasagna made with hand dipped ricotta or divine bean less chili!

I do not believe in secret recipes. If Ruth Wakefield didn't share--we would all be screwed.

When I was little my mom took cooking classes from a Suburban Chicago woman named Susan Swett. My recollection was that Susan was a very talented and creative cook. Obviously she believed in sharing her knowledge and recipes. No secrets or cutting out ingredients for this woman! Her home style cooking and recipes remind me of Ina Garten. The white binder from those cooking classes still sits in my parent's kitchen. Below is Susan Swett's recipe for chili minus the beans--omitted because my family likes chili bean less!

***You might notice there are no beans in this recipe. I'm really sorry--I have no idea which type of beans to use. My family won't eat beans