Northward bound! WIth a stopover in Savannah!

It's that time of year when we depart the warmth of south Florida and make our journey back north. This year we decided to make a few overnight stops at two destinations and take and be a tourist.

(enjoying the last day in Florida sun)

After 7 hours of driving we stopped in Savannah, Georgia at 12 noon. Many of my friends raved about Savannah. I honestly had not expectations. After spending the day and night, I was actually quite impressed with this hip college town.

(Architecture, hip restaurants, and lots of SCAD college kids)

 



Michael and I took the "trolley tour". Living in Ogunquit, we have trolleys, but these trolleys are mainly used for transporting masses people to the beaches in Ogunquit. The Savannah trolleys are actually used for touring. Savannah is quite a historical city with layers upon layers of history, and the trolley was quite helpful and informative.

(faux Paula Deen & Greg-being a tourist)

We also had reservations for Paula Deen's restaurant, "Lady and Sons"-again, my expectations were not high, but again, I was pleasantly surprised.

Make no mistake, Lady & Son's is a tourist destination with long waits, and crowds in the gift shop adjacent to the restaurant. To my surprise, there was a "Gluten Free" menu! Who would have thought, a southern soul food restaurant with GF options!

My meal was yummy with rice, seafood (scallops, shrimp and oysters). Michael opted for the Chicken Pot pie. This was a prime example of southern soul food ala Paula Deen. A pie the size of a dinner plate with puffy braided crust and mounds of chicken.

The city is fun and lively, pedestrian friendly. I went for an hour run through several neighborhoods. I think Savannah will be a new stopover on our treks back north!

Best Homemade Gluten Free Baked Manicotti

Super Bowl Weekend means comfort food to me, and comfort food to me means Italian food!

My Grandmother (Nonni) made the best homemade manicotti from scratch. It was a favorite of mine growing up in Somerville, MA. The aroma would spread throughout the house and it was a welcome sign to all that entered: eat/mangia.

I have take her recipe and modified to a gluten free version. It is just as tasty and healthy as well as comforting!

You will need the Following:

1 seven inch non-stick pan. Spray with non-stick spray
1 cup of water
6 large eggs
1 cup of Gluten Free Flour ( I use Bob's All Purpose Gluten Free Red Mill)
half teaspoon sea salt
1 pound of Ricotta (500g)
8 to 12 ounces of grated Parmesan or other cheese ( Romano or Mozzarella)
Fresh basil
Fresh garlic (6 cloves)
Pepper/Oregano
Tomato sauce of your choosing. (we use homemade).
Makes 10 to 12 manicotti

In a large bowl, add gluten free flour, salt and 3 eggs. Mix ingredients well.

In medium heat pour @about quarter cup of "batter" into frying pan. Allow crepe/pasta shell to bubble, then flip the crepe, let cook for 30 seconds. Remove crepe/pasta shell from pan and allow to cool.

Filling:
In a large bowl add one  pound of ricotta, two eggs and 8+ ( or more)  ounces of grated Parmesan cheese. Blend together. Add in crushed garlic, fresh basil or oregano. Salt and pepper. Spoon in @ quarter cup of mixture to each shell/crepe and fold.

In a glass baking pan (Pyrex style), spread tomato sauce or olive oil on bottom, then place manicotti in pan. Layer sauce and top with 2 to 4 ounces of cheese. Cover with tin foil. Bake at 350 degrees for 45 minutes. Remove tinfoil and continue to bake for 15 minutes.
Serve warm, garnish with basil leaves or oregano

Enjoy this Sunday favorite!

El Rancho Restaurant at Villa Nicolas

I am always careful when I eat out. I need to eat Gluten Free, and usually find this to be a challenge where ever I go. However, I had a great experience in Manuel Antonio, Costa Rica at a great little gourmet restaurant called El  Rancho.

I have known Chef Kennet (aka Pato) and his spouse Susan for many years. Susan hails from Maine and has worked at Villas Nicolas over the years. Chef Pato has worked for some of the finest hotels in Manuel Antonio and is known throughout the area as one of the best chefs. Chef Pato now holds court at El Rancho, now located at Villas Nicolas.

Chef Pato

Compared to other Latin countries, Costa Ricans eat dinner relatively early. The sun sets @ 6pm almost all year. So, its dark shortly after 6pm. Restaurants generally serve dinner from 6 to 9pm

El Rancho is an affordable boutique restaurant open to the public. Everyday Chef Pato and staff meet with fishermen, and  farmers to search for the best products for the evening meal. One night, I had Snook,  another night Sea Bass, and then tuna the following night.

Chef Pato fuses native food with an international flare, yet prices are not at international heights. Many of Chef Pato's dishes are naturally Gluten Free. Unlike the USA, where the chefs are tucked away, Pato is front and center in an open air kitchen, cooking for all to see. He is conscious of dietary needs of his customers and is willing to make things for special order. Just ask!

(The semi-circular bar is popular with many patrons. )

I told Pato my dietary needs and was able to make many dishes that were Gluten Free. One night I had "Snook Fish" Snook is a deep water Pacific fish-simply Delicious! Because this is a small restaurant, I felt like I had a personal chef! We ate at El Rancho 6 times in the course of two weeks!

Always pleasing to the eye and the palate!

(Chef Pato's spouse Susan hails from Maine and occasionally assists when the restaurant is busy!)

There are many dining establishments in Manuel Antonio, but this is one should not be missed. Other signature dishes are: chicken curry, Pork, and other FRESH seafoood.

The Details:

El Rancho at Villas Nicolas

Km 4 on the Manuel Antonio Road ( next to Si Como No)

Manuel Antonio, Costa Rica

Chef Pato

Open everyday (Closed Sundays)

Sunset to 9.30pm

Cash Only

Full Bar.

Contemporary Native Costa Rican Cuisine.

The name says it all....

The name says it all. If you love breakfast, you'll love Amore!

It's an Ogunquit favorite. Serving breakfast to legions of faithful fans for almost two decades. Owner-operator Leanne Cusimano guides this breakfast restaurant with precision and care. There is attention to every detail: enticing breakfast food, inviting atmosphere and well trained staff. Cusimano is passionate about providing her guests with a quality dining experience.

Amore Breakfast  is known for it's famous Banana Foster, a pecan-coated, cream-cheese-stuffed French toast served with a side of sauteed bananas in a rum syrup. My buddy John accompanied me, and  he chose the uber popular Foster's (which the New York Times said "...a strong contender for the town's most decadent breakfast.")

I told the staff that I was gluten free, and they alerted me to items on the menu which are gluten free. My server assured me that there was no cross contamination. I was impressed by his knowledge. Amore Breakfast serves a variety of gluten free items: omelets, bagels, fruit and waffles.

(Michael, and owner Leanne Cusimano)

I ordered the Eastern Omelet, a smoked Salmon red onion, capers, and cream cheese three egg omelet, accompanied with a gluten free bagel. The meal was delicious!

Amore Breakfast is decorated with nostalgic American theme. Checker-board  patterns mixed with retro tables and a long breakfast bar with stools awakens the senses. The wait in summertime can be long, but rest assured, it is well worth the wait!

The Details:

Amore Breakfast

309 Shore Road

Ogunquit, ME 03907

Telephone: 207 646 6661

http://www.amorebreakfast.com/

Open 7am to 1pm. Limited parking in rear. Located on Shore, close to Perkins Cove.

Amore features: traditional breakfast/brunch menu, healthy items, gluten free, and many specials. Amore Breakfast also serves mimosas, beer and frozen specialty coffee drinks.

Beat the crowds, go early!

If you are walking to Perkins Cove, try their coffee to go at Cafe Amore. 

I am Thai Restaurant Review

There are many restaurants in Ogunquit. Every other year or so, a new restaurant appears on the Ogunquit landscape. This year it's "I am Thai".

I am Thai is more of a take-away kitchen as opposed to a fine dining establishment. However, the food is fine dining quality. Once a week, Michael and I like to get Thai take-out. Local folks here in Ogunquit  told me that this new "restaurant" had a Gluten Free menu, so decided to give it a try!

I am Thai is located above the Omelette Factory on US Route One/Main Street, about 3/10 mile north of the village centre. The building is a traditional "Cape Cod" house. The restaurant is more or less an open air kitchen with four little tables with folding chairs. It's also a mini variety store that sells convenience store items. The kitchen is very clean, and "Ami" ( one of the owners). Took my order and prepared the meal.

Both the menu and Ami were very clear what was Gluten Free. Ami was knowledgeable about preparing Gluten Free meals and very conscientious. I ordered the Green Curry Chicken dinner. The curry mixture had bamboo shoots, bell pepper, green peas, zucchini, string beans, broccoli  in a tangy sauce. Michael's meal was the traditional Pad Thai with Chicken and Shrimp.   I am Thai does not use MSG or hydrogenated oils.

The quality was very good, price was excellent and the quantity was plenty (we actually had leftovers). The menu states that all curries are served with white rice, but I opted for the brown rice.
The menu is extensive with many traditional Thai food featuring:  an assortment of fish, duck, chicken, pork, tofu and vegetarian dishes.

The Details:

I am Thai

422 Main Street ( US Route One)

Ogunquit, ME 03907

Telephone: 207.641.8881

http://www.Iamthairestaurant.net

Open from 11am to 9.30pm serving lunch and dinner

Quality: Good

Prices: Excellent ( for Ogunquit)

Traditional Thai take-away cuisine. MasterCard and Visa accepted. 

Gluten Free Chocolate Chip Banana Oatmeal Squares.

Eating Gluten Free can be a challenge. I really enjoy power bars or snack bars.  However, the Gluten Free power bars that are sold at most stores are lacking flavor and substance. So I asked Michael to come up with a culinary solution. Mike's solution is  a tasty recipe that can be enjoyed as a breakfast item or as an energy bar anytime of the day. We occasionally add this item to our continental breakfast at Ogunquit Beach Inn.

Ingredients:
4 - 5 Banana's mashed
3/4 Cup of Sugar
1/2 Stick of unsalted Butter
1   Egg
1.5 cups of Gluten Free Flour (we use Bob's Red Mills)
2  Teaspoons of Xanthan Gum
1  Teaspoon Baking Soda
1  Teaspoon Salt
1  Cup of certified Gluten Free Oats (Bob's Red Mills brand)
1 Cup of shredded coconut
1/4 cup of Craisins
1.5 cups of GF Chocolate Chips

Pre-heat oven to 350 degrees, and bake for 40 to 50 minutes (check with toothpick).

We use a 10" x 13" inch greased pan.

In a large bowl, mash bananas. Add sugar, egg, melted butter and mix. Mix the dry ingredients (GF flour, xanthan, baking soda, salt). Add oats, coconut, chocolate chips, and craisins (dried crannberries). Scoop into 10" x 13" inch pan.

Bake for 40 to 50 minutes (when toothpick comes out dry). Let cool. Cut into squares and enjoy! These energy bars are chewey and packed with energy!