I admit it – Summer is kicking my ass.  I haven’t posted in quite some time, but of course that doesn’t mean I haven’t been eating.  My sister got me a great cookbook (I can’t remember the name right now) for my birthday, that had the best pancakes I have eaten since going Gluten-Free.  The icing on the cake?  They were easy to make, they didn’t require any time for the batter to settle, and since it’s summer they were absolutely delicious with blueberries in the batter!!

I’ve made Gluten-Free Egg Bread a few times, and am continually impressed by the moist tenderness of this bread.  Although it is a little dense and definitely eggie, it makes great sandwiches, not to mention fabulous French Toast.  I made a few tweaks to the recipe the last time I made it, which I think were improvements, but I’ll wait until I have adapted it exactly to my tastes and then I can share all the changes at once.

As an individual of half-Asian descent, a lack of Oyster Sauce in my diet has made a lot of my favourite dishes impossible to re-create.  Of course I have wheat-free Tamari, but there are some recipes that just require some good old fashioned oyster sauce.  In truth, I swear I have read bottle after bottle of Oyster sauce in all the stores, every time hoping that maybe I had managed to miss the one Gluten-Free bottle in the mix all the previous times.  Of course, I continued to be dissapointed, time after time…until last week.  Upon the shelves of Wal-Mart (I’ve also found it at T&T Supermarket), I discovered Choy Sun Oyster Sauce by Lee Kum Kee, a little further investigation on the Lee Kum Kee Website and I also discovered that this particular Oyster Sauce is also MSG-Free!!

Of course I had my hesitations about a gluten-free oyster sauce, but I purchased it and promptly put it to the test.  Now there are many dishes I love, that require oyster sauce such as hot pot and steamed pork, but I wanted to test this oyster sauce, so I made some Gai Lan and spread some oyster sauce on top in the traditional fashion. OMG I thought I died and went to heaven.  Oyster Sauce is back and that means, Chinese Cooking is back.  I am currently thinking about wontons (which were fully not worth contemplation without oyster sauce) I think I’ll try sheets of rice noodles, cut into squares as won-ton wrappers.

To add to my smorgasbord of deliciousness, I went to a wedding for a close friend last weekend, and though I was ecstatic to see roast beef for dinner, I was instantly saddened to see the other meat dishes were a chicken with a wild mushroom sauce and a white fish and shrimp with a light herb and garlic sauce, both of which I assumed were thickened with flour.  Imagine my excitement when one of the cooks walked by and assured me that these dishes were thickened ONLY with cornstarch.  They were delicious and I felt so incredibly spoiled!  Unfortunately, this tidbit of information may have been untrue, or perhaps there was gluten in the salad dressing, flan, mousse or something else that I ate, but I was so disappointed the next day when I realized I had certainly eaten something contaminated.  But those are the chances we take sometimes, and in truth I take such chances so rarely, that this particular time, I would almost say it was worth it.