Blue Dome Diner

Sunday morning hunger pains with no drive to crack some eggs and toss in veggies led me to comfort in one of Tulsa’s best breakfast diners, Blue Dome Diner. A once a month must stop, this diner dishes jazzed up home cooked style meals that are big on flavor and light on your wallet.


From the outside and upon entering you would think this diner is dime size. The front room is small and quaint, housing a few booths and tables and bar top seats. Walk through and you’ll discover a gargantuan back room resembling a large open concert hall. The bar is based here and serves up lip smacking bloody marys (request Titos) that you have to try. Just try not to suck it through the straw in mere minutes, a difficult feat I assure you.

We chose to sit in the cozy front room and belly up to the bar to watch the organized chaos of the open kitchen. The cooks cling to their spatulas and spoons while the waitresses bus back and forth with plates piled high. Sunlight poured into the little room through large glass windows and chairs squeaked on the old tile floor. The only issue is the mouthwatering melt in your mouth biscuits that pop out of the oven…unfortunately they aren’t kind to the gluten intolerant.

My go to is their Vegetable Scrambler ($7.49), a kitchen sink of vegetables and scrambled eggs with home fries on the side. Crunchy snap peas, fluffy broccoli, tender asparagus, zucchini and sweet baby carrots provide a scrumptious garden medley and nestle pleasantly with the eggs. They top the whole bit off with a pile of melted cheese. You also have your choice of French toast (house made sourdough bread), pancakes, house made biscuits and gravy or toast. Since none of the above are gluten free I opt for extra home fries and fruit. Their home fries, thickly sliced and quartered new potatoes are lightly blackened on the flat top grill. They usually need a little salt lovin’, but I like them anyway. A little Louisiana does the whole dish right in my book.

Blue Dome Diner is an excellent spot for the gluten free and also caters to the vegetarian crowd. I recommend for breakfast/brunch/lunch. They are open seven days a week.

Blue Dome Diner
313 East 2nd Street  
Tulsa, OK 74120
(918) 382-7866

Skating Rinks, Scrunchies, & Several Surprises

Some of my most favorite birthday memories were those spent at the local skating rink with my childhood friend Rachel who shares the same February 16th birthday. Both classes were invited, balloons donned the picnic tables plastered with plastic tablecloths, and cookie cakes piled high with sugary icing paraded themselves as centerpieces. Of the “rollerblade” generation, Rachel and I would look forward to another year at the rink where all eyes were on us in the disco lit oval stage. No matter how hard I tried, she always beat me in the round robin races but I am sure if there was a contest of who wore the most bracelets, the most washed denim, or had the blondest perm I would have won. Take note to new awards present day skating rinks. I just might show up and upstage on my birthday.

Birthday parties, office or family, can throw gluten intolerant gals and pals into a tizzy now a days. Cakes, cupcakes, cookies…I always feel bad making people go out of their way to make special arrangements. “Yes, please get me a cake. Just get make sure it’s gluten free. Oh, and you can only find them here and here. Don’t be surprised if it looks and feels like a brick too.” Not exactly the conversation you want to have around you birthday. And asking non-gluten free folks to bake at home for you? Forget about it! Asking my manager to foray into the unknown and risk explosive oven disasters doesn’t encourage job stability.

However, I was delightfully surprised multiple times yesterday. The first time was from my pops in our office lobby holding a beautiful bouquet of a dozen pink roses. (insert AWWWWWs here). They really brightened up and my day and desk! Thank you!

The second surprise came after lunch when my fellow coworkers serenaded me in an embarrassing rendition of 'Happy Birthday' and presented me with a Deerfields Bakery large, triple chocolate, gluten free brownie. Everyone was eager to dig in and it was, if I may say so myself, fabulous!! A little crumbly on the outside which I venture was due to packaging but magnificently moist on the inside. Rich squares of chocolate melted into smooth, sinful chocolate cake. This was a new brand for me and I highly recommend it! They found it at Merrits bakery here in town but if you are interested in their other products or aren’t local here is their site: http://deerfieldsbakery.com/home.aspx

My husband surprised me with a birthday gift and took me out to dinner where my last surprise awaited. After a delicious local dinner at Juniper, one of the chefs, Justin Benner, surprised me with a delicious ending to the night…a silky mousse topped with ripe blueberries and raspberries. Now at this point I must admit a few things. One, I was stuffed more than my husband’s tenderloin special. Two, I am not the biggest dessert buff. I love making it but I am more a salt craver. However, neither of these points stopped me from attacking the seducing martini glass holding heaven in dessert form. I barely took a breath. I am sure I looked quite charming to the onlooker but I didn’t care.

On a side note, if you haven’t tried out Juniper yet, I highly recommend it!! Plus, I know you want one more reason to support local. Here is their website: http://www.junipertulsa.com/

All in all, one of the best birthdays I have ever had. It didn’t involve perms, scrunchied pony tails/t-shirts, or a skating rink, but it held some thoughtful and delicious surprises. Maybe I will call up Rachel for a white wash denim dual at the rink next year.

Stupid Cupid

Cupid's arrows struck me hard yesterday pointing me in the decadent direction of desserts. Isn’t that what one craves when your other half is whispering sweet somethings in your ear? Or in my case when I am greeted at the door by my seven year old about to burst to give me my valentines box of chocolates. Said chocolates came in a heart shaped pink box covered in fake pink roses and doilies. My boys (husband of course too) know how to make my heart melt.

So I in return baked up something to make them melt. My object of affection was also pink, also included hearts, and came in a different kind of doily. Bursting flavors cupped and baked into cute cakes. Kissed with x’s and o’s in sweet pink frosting. I don’t think they have ever been more excited about excessive pink details.

When looking up recipes for gluten free strawberry cupcakes, one in particular popped up periodically. Many bloggers made Elana’s, http://www.elanaspantry.com/, recipe and received raving reviews on its flavors, easy instruction, and simple ingredients. In a time of cupcake wars and competitive frou frou accented mini cakes, simple sounded right up our alley. Plus I wanted to spend most of my time snuggling by the fire watching cheesy valentines shows. Okay I am kind of kidding, quit rolling your eyes…unless they are rolling back into your head in ecstasy because you are reading this and enjoying the cupcakes already. Ecstasy eye rolling is permitted on Valentines day.

Since I was rushing around like a woman in love yesterday (a polite way of saying I was rushing around like a maniac blinded by pepper spray) I had to make slight alterations and used store bought gluten free strawberry icing. If you plop it into a zip lock and cut off the tip it makes it easy to pipe cute little somethings on the muffin tops!

Thanks Elana for this fantastic recipe!

The hubby helped ice too!

Elana’s Strawberry Cupcakes

Ingredients

• ½ cup coconut flour



• 1 tablespoon arrowroot powder

• ¼ teaspoon celtic sea salt

• ½ teaspoon baking soda

• 4 large eggs

• ½ cup agave nectar

• 1 tablespoon vanilla extract
• ½ cup finely chopped fresh strawberries

Instructions
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop ¼ cup of batter into each prepared muffin cup.Bake for 20 to 25 minutes. Let the cupcakes cool in the pan for 1 hour.

Happy Valentines to you fabulous readers!

Cheating France

If the French knew what I did to one of their traditional recipes I would most likely be hanged. But I live in America where making everything beyond easy is the norm. Just don’t tell the French.


Friday night was deemed movie night and “Midnight in Paris” was on the menu. As I let French music trill into my kitchen I pondered what to make for dinner. My pots and pans were screaming for a French meal. However my crockpot won. French gourmet in the crockpot. Coq Au Vin in the crockpot. Oh yes, you read that right.

I thought I was outsmarting the system. I thought it would be a cinch. I thought I wouldn’t be sweating over ingredients, furiously dicing over the flames. I thought wrong. The French haven’t knotted my noose but they sure did leave some bacon grease burns on my poor hands. I have also verified that my smoke detectors work very well. Very. Well. Do you have an amusing mental picture yet?

Bacon burns aside, I would say this first foray in crockpot gourmet was successful. I promise you would have never guessed that it was cooked in a slow cooker. Plus you only have to slave for say 30 minutes instead of 3 hours. Just make sure your smoke detectors have fresh batteries for lovely background music. My Parisian music apparently wasn’t cutting it.

Crockpot Coq Au Vin

Ingredients

• free range cut up chicken
• 10 pearl onions, peeled
• Half pound cremini mushrooms
• 2 cups cabernet sauvignon
• 2 cloves fresh garlic, crushed
• 3 sprigs fresh thyme
• Salt, pepper
• Bacon
• Bay leaf
• 1 cup chicken broth

Directions

In your skillet cook bacon over medium heat until browned. Place on a plate of paper towels and blot dry.

While the bacon cooks (and hopefully doesn’t spit at you) add your mushrooms, bay leaf and onions to the crockpot.

Toss chicken in salt and pepper and brown all sides in the bacon fat. I had to do this in a couple batches.

Add chicken into your crockpot. Pour wine and broth over the chicken, and add your bay leaf and garlic.

I cooked on high for 2 hours, low for 4.

Make sure to remove the bay leaf before serving!
Bon Appetit!