The Cookery

A few weeks ago, some friends and I went out for Hudson Valley Restaurant Week.  I’ve always liked to take advantage of the event by going to a restaurant I’ve heard about, but haven’t tried.  When my friends suggested The Cookery, I immediately previewed the Restaurant Week menu, and agreed with the choice.  There were so many options, and all of them looked fantastic!

I assumed there would be a few items on the menu I could eat, but was surprised by the large number of items that were deemed safe for me.  While several offerings were already gluten-free in preparation, my super friendly and knowledgeable server shared that many items on the menu could be modified to be gluten-free, making the majority of the menu available to me.  There were so many options; I had to ask for more time to make my decision. 

Following the format of Restaurant Week, I selected the items for my three courses: Kale for my appetizer, Pork Osso Bucco for my main course, and Chocolate Polenta for my dessert.  The Kale was prepared with beluga lentils, crispy capers, currants, mint, parmigiano, and lemon vinaigrette.  This light and flavorful appetizer was the perfect starter for my meal.  The first item that caught my attention when I pre-screened the menu was the Pork Osso Bucco.  Initially, my server told me this was not gluten-free due to it being cooked in a way that presented the risk of cross-contamination.  This was the one item I specifically asked about before asking what I could order from the menu.  After ordering something else, my server came back from the kitchen, and let me know that if I was still interested in the Pork Osso Bucco, the chef said it could be cooked using a different cooking method that would not present a risk of cross-contamination.  I immediately changed my order, and I am so glad I did.  While I’m sure the other main course I had ordered would have been delicious, the pork was amazing!  The dish was described as crisp, creamy white poltenta, seasonal mostarda, vincotto.  Despite being prepared in a different manner, the meat was cooked to perfection, practically falling off the bone with just a fork.  The flavor was incredible, and despite the large portion, I finished my whole plate.  I completed my meal with the Chocolate Polenta.  On the menu, the dessert was described as coming with graham cracker and toasted marshmallow.  Mine was prepared without the graham cracker, making it the perfect gluten-free finish to my meal. 

Pork Osso Bucco
Chocolate Polenta

I was beyond impressed with my meal at The Cookery.  Not only was the food incredible, the service and the care given to my dietary needs was exceptional.  Despite it being a few weeks since eating here, I am still raving about my meal, and can’t wait to return to The Cookery.   

The Cookery- 39 Chestnut St., Dobbs Ferry, NY 15022

For more information on the The Cookery, check out their website:

Chicken Piccata

When it comes to chicken preparation, I have a vice. I don’t care how healthy the alternative may be, I will always opt for the fried and breaded version. When recently making Chicken Piccata, I decided to go with a Parmesan crusted chicken instead of the traditional flour dredged version you see in most recipe. Both are good, but mine fit what I was craving in the moment. The highlight of this recipe really is the fantastic sauce featuring lemon, capers, and butter. It is versatile enough to be enjoyed over chicken prepared in any way. Let me know your thoughts.

-The Gluten-Free Gal’s Guide


  • 4 Chicken Breasts (thin)
  • 2 Eggs
  • 1 c. Gluten-Free Flour (I used Bob’s Redmill one-to-one)
  • 1 c. Gluten-Free Bread Crumbs (I used 4C)
  • 1 c. Parmesan Cheese
  • 1c. White Wine
  • 1 Lemon (Juiced)
  • 3 tbsp. Butter
  • 2 tbsp. Capers
  • 1 Lemon (for garnish)
  • Salt
  • Pepper
  • Olive Oil (enough to coat your frying pan)


  1. In a bowl, crack the eggs and beat with a fork.
  2. Add the gluten-free flour to a plate or bowl.
  3. In a separate plate or bowl, add the gluten-free bread crumbs and Parmesan Cheese. Mix together so that the gluten-free bread crumbs and cheese are fully blended.
  4. Salt and pepper the chicken breasts to preference.
  5. Coat the chicken breasts in gluten-free flour, dip in egg, then dip the chicken in the gluten-free bread crumb and parmesan mixture. Make sure you fully coat the chicken in the mixture.
  6. Add oil to a frying pan and place over a high flame. When the oil is hot, add the chicken breast. Cook until the bottom is golden brown (about 3 minutes) and flip. Cook until the gold brown on both sides, then remove from heat.
  7. In a small saucepan, add the wine and lemon juice. Let boil until it reduces by about half.
  8. Reduce the heat and add the butter. Whisk until the butter is fully incorporated.
  9. Add the capers, and let cook for 1-2 minutes.
  10. Slice the remaining lemon for garnish.
  11. Plate the chicken, top with lemon slices, and finish with sauce.
  12. Serve and enjoy
The Gluten-Free Gal’s Guide Chicken Piccata

Gluten-Free Crepes

Earlier this year, my friends and I started a Book Club. Once a month, we gather together at someone’s home, and they host the event. We hang out, catch up, talk about the month’s book, and my favorite part, eat. For this past month’s gathering, my friend who was hosting decided on a crepe brunch. I know I’ve said this before, but I have the best friends. Naturally, I was planning on bringing my own gluten-free food. Before I could even think about what to bring, my amazing friend reached out to let me know that she had found a recipe for gluten-free crepes that she planned on making. Seriously…I have the best friends! As always, book club was amazing, and so were the gluten-free crepes my friend made. Of course I had to ask for the recipe. Let me know if you try this recipe.

-The Gluten-Free Guide

This recipe was originally posted by The Spruce Eats ( on 11/23/18


  • 2 Eggs
  • 2 tbsp. Water
  • 1 tsp. Vanilla Extract
  • 1/2 c. Tapioca Flour
  • Oil for brushing the pan


  1. Beat eggs with a fork in a medium-sized mixing bowl.
  2. Beat in water, vanilla, and tapioca flour. The batter will appear very liquidly. let sit for 5 minutes.
  3. Heat up a crepe pan or low-sided skillet brushed with oil over medium-high heat. The pan should be just hot enough that a drop of water sizzles and jumps across the pan.
  4. Holding the pan by the handle, pour about 1/3 cup batter into pan and quickly tilt all directions, swirling the batter to form a very thin, round layer of batter.
  5. Cook crepe for 1 to 2 minutes on the first side, then carefully flip with a spatula and cook for about 40 seconds on the second side.
  6. Gently remove crepe from pan and place on a plate, stacking as you make more and keeping them warm until ready to fill and roll.
  7. Fill with your favorite sweet or savory ingredients, fold or roll the crepe, serve and enjoy.

Part of what makes a crepe so amazing is it is not just delicious, it is so versatile. You can pretty much fill it with anything. At this month’s Book Club, I selected Nutella, bananas, and strawberries with whipped cream on top. Delicious!

Gluten-Free Crepes