by Katie Stewart
KATIE STEWART
Coping with Food Allergies 2003-2011, Best of Jackson
707 N Congress St., Jackson | 601-353-1180 Open 11am-2pm, Sunday thru Friday
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This pizza doesn’t suffer from lack of tomatoes. Caramelized onions, ricotta and artichokes are more than enough.
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VASILIOS
AUTHENTIC GREEK DINING
• Fresh Seafood Daily
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bout four years ago, I finally realized that the health problems I had been having for years would recur every time I ate tomatoes or dishes in which tomatoes were prominent. Salsa, spaghetti and tomato-based soups all gave me terrible allergic reactions such as swollen eyelids and stomach aches. Frustrated, I visited an allergist to confirm my self-diagnosis. After testing me for a tomato allergy, it came back negative. But the doctor warned me that I was probably still allergic. It turns out that our bodies can react negatively to foods in many different ways, but he could only test for one particular way. He urged me to eliminate tomatoes. I took his advice, and for years now I have been completely tomato-free. It’s been an interesting experience, and I’ve gained a lot of sympathy for those with much worse allergy conditions. Here’s some things I’ve learned: • Focus on your health, not on what you’re giving up. Do I wish that I could eat spaghetti and tomato soup? Of course. In the end, however, I am happier and healthier knowing that I’m not risking a reaction. • Speak up. Don’t be afraid to tell people about your allergy. Family, friends and restaurants wait staff won’t always know or remember. Because tomatoes often appear as flavoring in dishes where you don’t expect them, I have to mention it every time I’m not doing the cooking. I’ve learned that no one minds. • Get creative. I can’t eat pizza with
traditional red sauce, but I have made some incredible pizza using alternative ingredients. I’ve cooked with everything from white sauce to artichokes. The possibilities are endless. • Eliminate other problem ingredients. My allergy has meant that I have to read every single label food I buy. This necessity has actually translated into much better health all around. Since I’m reading the ingredients, I can also avoid high-fructose corn syrup, extra soy, preservatives, artificial flavorings and the like. My awareness was forced on me by my allergy, but it has invited me to choose a more health-conscious attitude. In the end, I’m actually thankful for my allergy. I’ve gained consistent well-being without painful reactions. And that is something I
TOMATO-FREE RICOTTA CHEESE PIZZA 2 tablespoons olive oil 2 cups red onions, thinly sliced 1-1/2 teaspoons golden brown sugar 2 tablespoons balsamic vinegar Pinch of dried crushed red pepper 1 cup ricotta cheese 1 or 2 6-ounce jars marinated artichoke hearts, well drained, coarsely chopped Pizza dough for one pizza (homemade or store bought)
Heat one tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season with salt and pepper to taste. Preheat oven to 500 degrees. Roll pizza dough out onto the back of a baking sheet sprinkled with cornmeal. Brush with remaining 1 tablespoon of oil. Sprinkle with salt. Spread onion mixture over the crust. Dollop ricotta all over the onion layer, and top with slices of artichoke hearts. Bake until caramelized and crusty, about 10 to 12 minutes.
Royal Cocktails by ShaWanda Jacome
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ou may not be royalty, but that shouldn’t stop you from adding a little pizzazz to your summer wedding. Consider adding these royal-themed drinks to your bar menu. They’re provided by iDRINK.com in honor of the wedding of Prince William and Kate Middleton. FILE PHOTO
dining
WEDDING CAKE MARTINI
2 ounces cranberry juice 1 teaspoon sugar 1/2 teaspoon vanilla extract 1 ounce vodka
Place all ingredients in shaker with ice. Shake. Strain into a martini glass.
KIR ROYALE
7 parts champagne 1 part framboise or creme de cassis
Fill a glass three-quarters full with champagne. Add a few drops of framboise or creme de cassis. One “part” is proportional to size of drink you are making. For example a margarita is two parts tequila, one part triple sec and one part lime juice; those parts can be a half ounce, one ounce, two ounces or more, depending on how much you want to make. A Kir is a popular French cocktail made with crème de cassis (black currant liqueur) and topped up with white wine, according to “The Cook’s Essential Kitchen Dictionary: A Complete Culinary Resource” by Jacques Rolland (Robert Rose, 2004, $19.95). The drink, originally called the blanc-cassis, is supposedly named after Félix Kir, once the mayor of Dijon in Burgundy.
ROYAL ROMANCE
1-1/2 ounces gin 1/2-ounce Grand Marnier 2 dashes grenadine 1 ounce passion fruit syrup
Mix together with crushed ice in a glass, and garnish with mint leaves.
Spring in a cup! DAISY MAE A vanilla frappe sweetened with all natural strawberry Monin. TRIPLE CHOCOLATE FRAPPE A latte frappe made with Ghirardelli white chocolate, Hershey’s chocolate and all natural swiss chocolate Monin. Topped with whipped cream and Hershey’s chocolate.
SUGAR FREE ALMOND COOKIE LATTE Non fat cafe latte made with sugar free almond and sugar free vanilla Monin. BANANA CREAM PIE AU LAIT Cafe au lait sweetened with Ghirardelli white chocolate and all natural banana and vanilla May 18 - 24, 2011
Monin. Topped with whipped cream.
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PRALINE TURTLE AU LAIT
Cafe au lait sweetened with creamy caramel, Hershey’s chocolate and all natural praline Monin. Topped with whipped cream and drizzled with caramel and chocolate.
HONEY VANILLA LATTE
A cafe latte made with all natural vanilla Monin and honey.
Hurry! Cups Spring drinks are only available for a limited time.