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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

DeborahK

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  1. until
    Holiday Cooking with a Twist October 3 day vacation October 18, 19, 20 Lots of people either feel anxious about holiday cooking, or are stuck in a rut. During this three day vacation, we'll move you forward into pleasure and excitement. When guests arrive on Friday afternoon, we'll jump right into cooking that anticipates Christmas by making a Gingered Winter Squash and Coconut Soup, Risotto of Wild Mushrooms, Roast Pork stuffed with Armagnac and Prunes, Watercress and Orange Salad, and a Roulage Leontine (a very impressive kind of Buche de Noel, or Chocolate Rolled Christmas Log Cake filled with Whipped Cream), along with Meringue Mushrooms. On Saturday after a buffet breakfast, and before and after a light lunch, we'll start to make an entire Thanksgiving meal, cooking Spiced Sweet Toasted Walnuts, Fresh Ravioli with Winter Squash and Fried Sage, Ancho Turkey with Coffee Sauce and Wild Rice Stuffing, Cream-Braised Brussels Sprouts, Cranberry and Fig Chutney, Pumpkin Pie with a Candied Ginger and Graham Cracker Crust, and an outstanding Vermont Apple Pie. Sunday morning will feature a brunch of local eggs, bacon and maple syrup, along with our own pies. By the time the weekend is over, everyone will know how to make every dish and will have gained knife skills, sure-fire pie crust ability, a deep understanding of ingredients and how they function (and what to substitute, and why), along with lots of confidence in their ability to make outstanding food. You will also have learned to make a range of good gifts meringue mushrooms, candied spiced nuts, cranberry and fig chutney that will serve you well for the holiday season. For more information, go to www.culinaryvermont.com
  2. until
    Holiday Cooking with a Twist October 3 day vacation October 18, 19, 20 Lots of people either feel anxious about holiday cooking, or are stuck in a rut. During this three day vacation, we'll move you forward into pleasure and excitement. When guests arrive on Friday afternoon, we'll jump right into cooking that anticipates Christmas by making a Gingered Winter Squash and Coconut Soup, Risotto of Wild Mushrooms, Roast Pork stuffed with Armagnac and Prunes, Watercress and Orange Salad, and a Roulage Leontine (a very impressive kind of Buche de Noel, or Chocolate Rolled Christmas Log Cake filled with Whipped Cream), along with Meringue Mushrooms. On Saturday after a buffet breakfast, and before and after a light lunch, we'll start to make an entire Thanksgiving meal, cooking Spiced Sweet Toasted Walnuts, Fresh Ravioli with Winter Squash and Fried Sage, Ancho Turkey with Coffee Sauce and Wild Rice Stuffing, Cream-Braised Brussels Sprouts, Cranberry and Fig Chutney, Pumpkin Pie with a Candied Ginger and Graham Cracker Crust, and an outstanding Vermont Apple Pie. Sunday morning will feature a brunch of local eggs, bacon and maple syrup, along with our own pies. By the time the weekend is over, everyone will know how to make every dish and will have gained knife skills, sure-fire pie crust ability, a deep understanding of ingredients and how they function (and what to substitute, and why), along with lots of confidence in their ability to make outstanding food. You will also have learned to make a range of good gifts meringue mushrooms, candied spiced nuts, cranberry and fig chutney that will serve you well for the holiday season. Vacations are always completely gluten free, taught by James Beard Award-winning cookbook author Deborah Krasner, who is also celiac. October vacations always sell out fast, so if you are interested, do register early.
  3. until
    Six days in Vermont during peak leaf color, cooking extraordinary dishes from local ingredients with James Beard Award-winning cookbook author Deborah Krasner (who is also a celiac). Residential program, all hands-on classes, limited to eight guests, luxurious accommodations in beautiful rural setting. We cook two multi-course meals every day, visit local farms and farmers markets, explore the tableware of the best local potters and glassblowers, and cook glorious food that just happens to be gluten free. This vacation always sells out first, so register early if you are interested. For more information, go to www.culinaryvermont.com.
  4. until
    Three day culinary vacation in southern Vermont with James Beard Award-winning author Deborah Krasner (who is also a celiac). Hands-on cooking in a great kitchen housed in a converted barn, the program offers a three day session that includes all meals and luxury accommodations. We will be cooking extraordinary food using local, grass-fed and organic ingredients, exploring the dishes of Mediterranean. All classes are hands-on, limited in size, and geared to the needs and desires of attendees. Always gluten-free, always delicious. For more information, go to www.culinaryvermont.com.
  5. until
    Come cook with James Beard Award-winning author Deborah Krasner in southern Vermont. Residential program, luxurious accommodations, all hands-on cooking classes. The kitchen is completely gluten-free (Krasner has celiac) and all recipes are extraordinary. Delights of Summer celebrates the bounty of local products, cooking them into outstanding dishes from around the Mediterranean. For more information, go to www.culinaryvermont.com.
  6. until
    Three day culinary vacation in southern Vermont, offering hands-on cooking with James Beard Award-winning author Deborah Krasner (who is also a celiac). All gluten free, we will be exploring the great dishes of southern Italy using local organic ingredients. For more information, go to www.culinaryvermont.com.
  7. until
    Six day culinary vacation taught by James Beard Award-winning author who is also celiac. Focus on hands-on cooking and the pleasures of the table. All food is gluten free, organic, grassfed and local. We will be exploring the principles of the Paleo Diet, with a focus on good meat, vegetables and fruit. Residential program in southern Vermont, luxurious accommodations, great food, culinary tourism, all hands-on cooking. For more information, go to www.culinaryvermont.com.
  8. until
    Three day hands-on culinary vacation, includes room and all meals. Completely gluten-free, taught by James Beard Award-winning author with Celiac. Great food, local. grass-fed and organic ingredients, culinary tourism in beautiful southern Vermont. Housed in a luxurious converted barn surrounded by gardens. For more information, go to www.culinaryvermont.com.
  9. until
    Three day hands-on culinary vacation, includes room and all meals. Completely gluten-free, taught by James Beard Award-winning author with Celiac. Great food, local. grass-fed and organic ingredients, culinary tourism in beautiful southern Vermont. Housed in a luxurious converted barn surrounded by gardens. For more information, go to www.culinaryvermont.com.