[校友风采] 肯代尔大学校友美食作家Laura Byrne Russell---无麸质烹饪建议

肯代尔大学校友美食作家Laura Byrne Russell---无麸质烹饪建议

2013年11月6日

       波特兰（Portland）作家和食谱开发者Laura Byrne Russell在她的书籍《无麸质亚洲厨房》（The Gluten-free Asian Kitchen）中提供了无麸质烹饪建议。

       来自波特兰的Laura Byrne Russell是一位美食爱好者。作为肯代尔大学烹饪学院（Culinary School at Kendall College）的毕业生和《美食与美酒》杂志（Food & Wine）的前任食谱开发者，她花了人生的大部分时间找到了自己在厨房的定位。


       8年前，当她发现自己不耐受麸质时，她的生活方式就发生了改变——饮食和心态。她拒绝在自己的无麸质生活中对味道和美食品质妥协，她致力于为不能吃麸质的人士制作安全美味的食物，并同家人和朋友一起享用。


       注：麸质是谷物特别是小麦中的一组蛋白质。小麦与黑麦、大麦，还有燕麦十分相近。因此这些谷类也含有麸质。麸质使面团具有坚固的结构。在面包加工时的醒发过程中麸质蛋白形成网状结构，如果没有麸质就不能形成这样的结构，面包也就不能发酵。


       Russell经常分享自己的食谱，她是《Oregonian》FoodDay版块的撰稿人，也撰写了自己的烹饪书籍《无麸质亚洲厨房》（The Gluten Free Asian Kitchen），该书由天艺（Celestial Arts）出版社于2011年出版。


       Russell表示：“我对那些在25年前就知道自己对麸质过敏的人士深表同情。这太难以让人忍受了。一块面包尝起来就像砖头一样！”


       Russell表示，波特兰地区拥有很多无麸质面包房，出售现成的感恩节馅饼、面包圈和填料。随着专门从事无麸质烹饪的作家和博主的增长，大家很容易就获得创作自己烹饪作品的灵感。


       但是感恩节食谱和一般的晚宴相比稍有不同。Russell表示所有菜肴必须达到非常完美的标准才能为客人呈上。


       多年以来，她已经改造了多个传统感恩节食谱，如将青豆炖菜和玉米面包填料改造成无麸质美味。


       Russell表示，即使你改善了一两道菜肴，感恩节用餐也是非常让人难以忍受的，因为有些人对某种食物过敏，而且每个人都有自己喜欢和不喜欢的菜肴。


       Russell表示：“感恩节是关于美食的。而大多数人都会使用一个非常传统的菜单。如果你不是那个宴请的人的话，很难和主人说你需要吃一些不一样的东西。”


       Russell建议提供两道为宴请增光又能避免你对食物过敏的菜肴。


       如果你宴请他人，那么感恩节就准备一些无麸质客人能够吃的菜肴。


       Russell表示：“除了确保对食物过敏的人士能够享用餐桌上大部分美食以外，几乎没有比这更能让他们融入感恩节氛围当中的办法了。”


       Russell谈到了自己的经历。曾经她的一个朋友为圣诞大餐准备了一道特别的瑞典菜肴——一道Russell认为自己可能再也不能吃的菜肴，她当时热泪盈眶。


       Russell并不否认学习烹饪和烘焙无麸质产品是一个巨大的挑战。她说摆脱旧习惯是一个非常曲折的学习曲线。对于那些不经常烹饪的人来说更加困难。


       Russell表示：“一旦你学会了如何为自己烹饪，它就会变成一种第二天性，非常值得。”

       Russell正在制作热青豆炖菜，加入了自制蘑菇汤和洋葱，并没有浸入小麦粉，她说制作出来的结果甚至比她小时候尝到的传统菜肴更美味。


       注：无 麸质饮食（Gluten-free diet），就是完全不含麸质的食品。食用无麸质食品，就是严格戒断含有麦麸的食物，如意大利面、披萨、啤酒、燕麦、起司、三明治等，甚至酱料、蛋糕、面 包、饼干与蛋糕等精致食物，而改以马铃薯、玉米、蔬菜、肉类、豆类、坚果、乳蛋、海鲜、米类等为主，以及购买标示无麸质的食品。



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Gluten-free holiday advice from author Laura Byrne Russell

November 06, 2013 

Portland author and recipe developer Laura Byrne Russell offers tips on gluten-free cooking in her book "The Gluten-free Asian Kitchen." 

Portland’s Laura Byrne Russell is a supreme lover of all things food. As a graduate of the Culinary School at Kendall College and former recipe developer for Food & Wine Magazine, she's spent most of her life knowing her way around a kitchen.
When she discovered that she had non-Celiac gluten sensitivity eight years ago, it caused a change in her lifestyle – both in diet and mindset. Refusing to compromise on taste and food quality in her gluten-free living, she committed herself to making safe and delicious dishes for gluten-free folks to enjoy with their friends and family.

Russell regularly shares her recipes, both as a contributor to The Oregonian’s FoodDay section and in her cookbook, “The Gluten Free Asian Kitchen,” published by Celestial Arts in 2011.

“I feel for people who knew they had gluten sensitivity 25 years ago,” Russell said. “It must have been impossible. A loaf of bread was like a brick!”

Russell said the Portland-area now has a wealth of gluten-free bakeries that sell ready-made Thanksgiving pies, rolls and stuffing mixes. And with the proliferation of authors and bloggers specializing in gluten-free cooking, she said it’s easy to get inspired to make your own culinary creations.

But Thanksgiving recipes are different than the average dinner. Russell said dishes have to be good enough to serve it to everyone at the table.

Over the years, she has transformed several traditional Thanksgiving recipes, like green bean casserole and cornbread stuffing, into new gluten-free favorites.

Even if you perfect a dish or two, Russell said that the communal Thanksgiving table is plain tough, whether you’re working around food allergies, sensitivities or likes and dislikes.

“Thanksgiving is all about the food,” Russell said. “Most people follow a very traditional menu. If you’re not the one hosting, it can be hard to say that you need to eat something different.”

Russell recommends offering to bring two dishes that both compliment the meal and work for your food sensitivities.

If you’re hosting, a gesture of thanksgiving might just be preparing something your gluten-free guests can eat.

“There’s no better way to make someone with food sensitivities feel included than to go out of the way to make sure they can eat a majority of what’s on the table,” Russell said.

She speaks from experience. When her friend went out of her way to make a special Swedish dish for their Christmas celebration -- a food she thought she would no longer be able to eat -- she cried.

Russell doesn’t deny that learning to cook and bake gluten-free is a challenge. She said it’s a steep learning curve just trying to get away from old habits. For those who don’t cook often, it can be even more difficult.

“Once you learn how to cook for yourself, it becomes second nature and very rewarding,” Russell said.

Come Thanksgiving, when she pulls out a piping hot green been casserole, made with homemade mushroom soup and onions not dredged in wheat flour, she said the result is even better than the traditional dish of her childhood.


【原文引自】：http://www.gheac.com/thread-4045-1-1.html
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