Bella Lately

The Blue Goat

2011-11-11T07:33:00.000-08:00

I just want to say, I'm not a food critic. I'm a food enthusiast- just someone who enjoys all things culinary and discussing its finer points. So, take anything I say as just someone from the neighborhood chatting you up. I also believe in supporting local business and try to do so whenever possible. So, I was excited to learn in the last year that The Blue Goat was going into the old Peking space next to the Westhampton theater on Grove.

I've been to The Blue Goat three times since it's opened, so I think I have a pretty good feel of the place. It defines itself as "An Urban Gastropub. Featuring euro comfort food, sourced locally, in a nose to tail concept." Which I would agree with after perusing their menu. They are also quickly becoming a social touchstone within their community as it's clear that building relationships is important to them and their business. Everytime I'm in, either the manager or the director of operations is coming up to the table to check on everything, they care here and it shows.

On to the fun stuff- the food! Incredible. Seriously, if you're thinking about trying it, you should go. Their menu is not the traditional "Starters, Mains" etc. instead you can opt for a few smaller plates tapas style or you can go for a heavier course. My first two visits I ordered a variety of plates to share. First and foremost, I must mention the pommes frites with pork dust and garlic aoili. Sick, wrong and delicious. I brought a girlfriend in visiting from Chicago and she said without a doubt, they were the best fries she had ever eaten. The beet salad with goat cheese over greens is wonderfully seasonal as they've started tossing pomegranate seeds in- a nice counterpoint to a lot of the richness you will ingest from their menu.

As for heavier entrees, the goat ravioli in browned butter will melt in your mouth. The chicken and pepperoni fettucini is ok - nothing really stood out to me about this dish other than the exquisite chunk of authentic Italian pepperoni. And lastly- the gnocchi. Oh the gnocchi. No one in this town knows how to make it properly much less sauce it properly. It has been a lament of mine for the past almost 8 years of living here in Richmond. But at last, my angst has been quelled by this masterful plate of perfection, made possible by the chef, Kevin LaCivita's, grandmother. Thank you Kevin, from the bottom of my heart, for making this soul satisfying dish for us. However, I'm having a hard time ordering anything else on the menu b/c I just can't get enough!

Be on the lookout for special events, they are trying many different things out. We recently attended a Virginia Beer Dinner this past Wednesday that was delicious, education and great fun! They want to try and do these beer dinners at least once a month. And oh, did I mention that Steve McKenna was behind the bar? I kept seeing posts about him on the goat's Facebook wall, but I thought it was some sort of inside joke that I wasn't privy to- but no, he really IS behind the bar and making some serious mixologist magic. I was told his ginger marys for Sunday brunch are not to be missed.

The Virginia brewers included in this past week's dinner were Roanoke Railhouse, Legend Brewery and the newest kid in town, Hardywood Park. The beers ranged from dark amber lager to many different styles of belgian. Each was paired with a complimenting food accompaniment which included a charcuterie board, duck rillettes, housemade sausage of venison/pork/duck/proscuitto and an apple tartlet with caramel gelato. The brewers went around to each table to discuss their process and its end result- I learned that you add more sugar if you want a drier beer. A wonderful night- great food, great beer, great company and yes, we did officially get Steve McKenna'd.

If there's any downside I've experienced, it's not too significant, just a little inconsistency from the bar. They have a few house specialty handcrafted cocktails on their drink menu. If made right, you will feel transported by their alchemy. If not, you will taste a heavy hand in their flat lack of charisma. These drinks are works of art, not to be made by any schmoe, even in a waitstaff pinch. I hope they work the kinks out of the inconsistencies. In the mean time, I'll be sticking to some Fat Tire. Oh yeah.

The Blue Goat

5710 Grove Ave.

Richmond, VA, 23226

804.288.8875

Oven Roasted Cauliflower

2010-11-11T08:24:00.000-08:00

Find yourself wanting to jazz up boring old cauliflower because you know you should eat it, but you just can't get past the taste? Welcome! I want to give a sincere, heart felt thanks to Emeril for providing this tasty recipe. You can find the original here, my adjustments are included below.

If you find yourself with leftovers, throw them in the blender with some chicken stock. This makes an excellent puree you can serve with another meal!

Oven Roasted Cauliflower with Parm, Lemon & Garlic
Adapted from recipe courtesy Emeril Lagasse, 2003

6 to 8 servings

Ingredients
1 large head of cauliflower, cut into small florets
2 Tbsp extra-virgin olive oil
1 tablespoon+ sliced garlic
2 tablespoons lemon juice (juice of 1 lemon)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Directions
Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 25-30 minutes, stirring occasionally to ensure even roasting(I did this every 5 minutes). Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives/green onion and serve immediately while still warm.

Excellent with steak as an alternative to potatoes, or fish!

Gloucester, VA First Annual Wine Festival

2010-11-11T08:00:00.000-08:00

I had the privilege of attending Gloucester, VA's very first annual Wine Fest along the picturesque banks of Capahosic and the York River on October 30, 2010.

How did I hear about this, you ask? Well, this is my home town. And for those of you that know nothing or little about Gloucester or poo poo it as a small country town, I invite you to read it's impressive history here.

Of even more interest to me than the wine, was the property where the wine fest was held. We were well off the beaten path of Rt.17 in the heart of Wicomico. We pulled into a large field on the water to walk over to Moton Center(or Holly Knoll as the house is properly named), recently purchased by The Gloucester Institute(off of RT 614). Originally the home of Robert R. Moton, Holly Knoll and it's inhabitant played a key role in American history, specifically the civil rights movement. Tours of the house were offered and the view from the roof was spectacular!(pic below)

It's amazing to me that every time I go home since I moved back to VA, I learn something new! And I really thought I had soaked up all there was to know, historically speaking, about my humble country county and here comes its first annual wine fest.

I really hope they hold it here again. It was a picturesque, clear, if not a bit chilly, sunny day on the water. All the vendors were friendly and accomodating. The kettle corn was to die for! I only hope they have a few more food vendors to choose from next year, my Nathan's hot dog didn't exactly cut it with my glass of white ;) Maybe BBQ would be nice addition? I ended up lugging home about 6 new varieties of wine, including a lovely Meritage from Athena winery that I can't wait to crack into at Christmas.

I highly encourage those of you looking for something a little different and a little less pretentious, yet rife with history to give this a go next year. Salut!

Brandied Apple Butter

2010-11-11T06:09:00.001-08:00

As a result of a misguided romantic notion about apple picking, I ended up with some pretty amazing apple butter. Which, I'm happy to say, is going to be part of the Christmas sweet-treat package I make for friends and family this year.

So, I did a little research and decided Carter Mountain Grove, right up the street from Monticello and Michie Tavern, would be a fantastic place to pick apples. We headed out semi-early on a Saturday, took the hour journey and were greeted on the mountain by a teeming throng of screaming children with their well-meaning, but oblivious guardians. Who were weilding long, dangerous-looking, metal basket tipped apple-pickers. Which, I might add, on several occasions barely missed tops of heads and a few cars. Witnessing all of this, I then get out of the car and the icy wind whips right through me.

I make a split second excutive decision, abandoning all thoughts of meandering through orchards, I run for the pre-picked bushels. One apple pie, a gallon of cider, 1 bushel of Jonagold's and 1 shredded tire later- we have apple butter! And I have to say, I am in love with the crisp sweet taste of Jonagold apples. A cross between Jonanthans and Golden Delicious, the Jonagold have an attractive freckly gold and rose exterior. They are also a sizable fruit which is ideal when you have to peel so many for this project!

Typically you don't want to fiddle around too much with a canning recipe, but since apple butter is a high-acid item, it is a more flexible recipe than most. I had some applejack lying around from a failed attempt at a colonial cocktail that ended up with my friend and I gasping for air and gagging. Quite good in the apple butter though!

Hope this inpires someone to try a new project. I promise, it's worth it! PS- It helps to enlist some help during the peeling process. See below and note who's behind the camera and who's peeling ;)

B's Brandied Apple Butter (aka: Flat Tire Apple Butter)

Bushel of apples (makes approx 14 Qts of apple sauce, 3 of which will just be for you, and 3 which will be in reserve for this recipe, the rest goes in the crockpot initially for the apple butter)

5 Qt dutch oven & stockpot
8 Qt slowcooker

2 1/2 c. white sugar, divided

2 1/2 c. brown sugar, divided

1 c. orange blossom honey

1 1/2 c. apple jack brandy

6 tspn cinnamon, divided

1 tspn allspice

1 tspn clove

1 tspn cardamom

1 tspn fresh grated nutmeg

2 tspn salt

2 c. apple cider

Peel, core and cut apple into chunks. Place into dutch oven and stockpot. Fill to just overflowing. Pour 1 cup of apple cider into each pot. Cover each pot with a lid and bring to a boil. Cut to medium high heat and cook until apples are tender and fall apart. Approx. 20 minutes. Run through ricer or food mill (if you use a food mill, you can leave the skin on).

Fill crockpot w/8 Qts of apple sauce. Add 1 c. each of the white and brown sugar, honey, 4 tspn cinnamon, rest of the spices, brandy and salt. You will have in reserve a 1/2 c. each of the white & brown sugar and 2 tspns cinnamon. Cook on desired temp until reduced by 1/3 to 1/2. Add reserved 3 Qts apple sauce, sugar and cinnamon, adjusting to personal taste. Cook until reduced by an inch or so or until desired thickness. If too thick, thin w/apple cider. If too thin, keep cookin'! Run through a blender or use stick blender for final texture.

This will make approx 26-28 half pint jars of apple butter.

For canning instructions, please refer to the experts here.

Apple Jelly

2010-10-13T21:19:00.000-07:00

Well, it's officially fall round these here parts with the advent of Apple Jelly cooling on my counter top and the whole kitchen/house smelling like a spiced apple candle. Mmmmmm.......thanks Dave Lebovitz, for this inspiring post and recipe.

I grew up canning with my mother, but had not ventured back to my roots until recently. And I have to say, I'm glad I did. There's just something that feels so good about creating a beautiful & tasty product from local produce with your own two hands. Knowing that you'll possibly even give your project out as a gift at some point. And that gift will make someone terrifically happy on perhaps a crappy day they are having.

Sidenote: I concur with Dave that my jelly didn't set up until around the 230 degree mark. And this is really pushing it when playing with sugar. So, make sure to pull your pot off of the burner if you find yourself rising over the 220 degree mark and test every few degrees using the cold saucer method (notes in Dave's recipe).

Caesar Salad

2010-08-26T11:13:00.000-07:00

I'm a firm believer that no good Caesar dressing comes from a bottle. So, what's a girl to do during a salmonella scare when she's craving Caesar salad? Employ some good, old fashioned Duke's mayo, that's what. This dressing is not as thick as it would be with a nice fat egg yolk, but tasty and safe just the same!

Caesar Dressing
Serves 4

1 tbsp Duke's mayo
1 tspn dijon mustard
6 anchovies (in olive oil)
Scant 1/4 c. fresh lemon juice
3/4 tspn salt
1/2 tspn fresh cracked pepper
2 cloves garlic, chopped
3/4 c. olive oil
1/3 c+ grated parm reg cheese

Place mayo, mustard, anchovies, garlic, lemon juice, cheese, salt and pepper in food processor. Let it rip and then slowly add olive oil until combined. Taste and adjust seasoning, cheese and lemon juice to personal preference.

Toss w/chopped romaine (2-3 hearts or 1 big head) and a sprinkling more of cheese.

We also serve ours w/grilled/roasted chicken, roasted tomatoes and bacon on top. You could also make your own parm reg croutons to thrown in. Enjoy!

Tapas Nite

2010-08-21T10:24:00.001-07:00

This summer has blown by and all of my friends and I have been scattered to the wind. So, I had to come up with a good excuse to corral us all together and that resulted in 'Tapas Nite.' Inspired by a Tapas cookbook two of them had given me as a gift, I might add.

I highly recommend a Tapas party if you like to theme it up. Just beware the salt lick of ham that crops up when you want to get your pinchos on. Take your Diurex early and often!

If you're looking for menu ideas, we had:

Pork tenderloin, caramelized onions and brie crostini
Ham, brie, walnuts and balsamic crostini

Marcona almonds roasted w/rosemary and sea salt

Beef empanadillas

Goat cheese and serrano ham empanadillas

Mascarpone, goat and chive stuffed dates wrapped in serrano ham

Swordfish ceviche

Shrimp salad

Potatoes roasted with rosemary, shallot, garlic and sea salt

Sausage and manchego toasts

Sangria

Cava for dessert

I made the potatoes (amongst a few other things) and they seemed to be a hit! So here's the recipe for you--

Potatoes Roasted with Shallot, Garlic and Rosemary

2 lbs smallish older potatoes, quartered
1 tbsp chopped rosemary
5 oz shallot- larger ones cut in half or quarters so they cook evenly
3 cloves garlic, sliced
1/4 c. good spanish olive oil
sea salt

Preheat oven to 400 degrees.

Bring water to boil, add potatoes and a fistful of salt. Once water is boiling again after adding potatoes, set the timer for 5 minutes. Strain. Toss in bowl with olive oil, rosemary and salt. Roast for 35 minutes. Add shallots and garlic, roast for approx 20 minutes more.

Salmon w/Tomato & Lemon Vinaigrette

2010-07-29T05:42:00.000-07:00

I don't think it's any secret that I absolutely love to eat and cook fish! Just don't make me clean them! I think fish is even more desirable to me now since it's the closest I can get to shellfish (developed an allergy- boo!)

So, I'm always up for a new recipe to add to my fish repetoire. And I can not get enough of this salmon recipe courtesy of Emeril. Light, zingy and addictive, it's enough to convert even the most hard core salmon haters. It also made me fall in love with the possibilities of marjoram. I now use this fresh herb in most of my sauces. I think it's almost replaced tarragon as my new fav.

Broiled Salmon with a Warm Roasted Tomato and Lemon Vinaigrette
Recipe courtesy Emeril Lagasse, 2006
4 servings

Ingredients
2 cups cherry or grape tomatoes, halved
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon fresh marjoram leaves
1 teaspoon lemon zest
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
2 tablespoons chopped fresh basil leaves
1/2 teaspoon white pepper
4 (6-ounce) portions salmon fillets
8 sprigs fresh marjoram

Directions
Preheat the oven to broil with the rack 6 to 8 inches below the lighted broiler plate.

Place the tomatoes, 1/4 cup of the olive oil, marjoram, lemon zest and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and the lemon juice in a 10-inch saute pan, saute quickly, and set in the oven on the rack. Cook until the tomatoes are well caramelized, 8 to 10 minutes. Remove from the oven and allow to cool for at least 10 minutes. Add the basil to the vinaigrette and toss to blend. Set aside until ready to use.

To cook the salmon, lay the fillets in a 12-inch saute pan and season with the remaining salt and remaining black pepper. Brush the remaining 1 tablespoon of olive oil over the salmon, arrange marjoram sprigs over top, and broil in the oven until the salmon is browned and cooked through, about 5 to 6 minutes. Remove from the oven and top with the tomato and lemon vinaigrette after plating.

Tequila Lime Chicken Tacos

2010-07-27T17:44:00.000-07:00

I love stocking up on bone in chicken breasts, particularly when they are .98 a lb or less. It seems most people are afraid of bone in chicken parts, which is too bad for them, but leaves more for me! :) They also come in handy for this Tequila Lime Chicken recipe courtesy of Ina Garten.

Ina wants you to have the skin left on your boneless chicken breast in order for the breast to stay moist while grilling. Getting rid of the bone minimizes cooking time. The only way I know to get a skin on boneless chicken breast is to debone a whole chicken breast yourself. If you want to know how, check out this video here. Super easy!

You can use regular boneless, skinless chicken breasts if you don't want to go to all the trouble. I halve this recipe for the 2 of us and it never goes to waste. If there's any left over from dinner, it goes in a pita for lunch the next day.

Love how easy this recipe is-- marinate overnite, grill up quickly the next day to throw into tacos. Great for a quick, fresh weeknite dinner option! This fragrantly mouth watering chicken melts in your mouth!

Tequila Lime Chicken
Copyright 2002 Barefoot Contessa Family Style
6 servings

Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

I peel the skin off and discard. I think pull the chicken apart w/2 forks for tacos. Serve w/toppings of your choice- ie: salsa, cheese, lettuce, sour cream etc.

Prosciutto & Peach Salad

2010-07-23T14:59:00.000-07:00

I've had some succulent peaches, ripe for the eating, ready to jump off my shelves this week. So, I decided to incorporate them into a fresh summer salad, riffing off of a recent Cooking Light recipe.

Prosciutto & Peach Salad

Dressing: (enough for 4 servings)

2 - 3 tbsp fresh lemon juice

2 tspns honey

2 tbsp olive oil

Pinch salt and pepper

1 tbsp finely minced fresh mint

Salad:

Baby lettuce of choice

Prosciutto

Feta

Fresh slices of ripe peach

Sunflower seeds

Combine dressing ingredients and toss w/lettuce and peaches (amounts depend on how many salads you want and if you're making this as an accompaniment or main course). Place lettuce and peaches in individual serving dishes. Top w/desired amount of prosciutto, feta and sunflower seeds. Serve and enjoy!

Strawberries in Orange Caramel Sauce

2010-07-17T15:54:00.001-07:00

I fell in love with this recipe a year ago when my friend made it for me. I vowed to make it myself one day and today was that day! It definitely lived up to the hype in my memory. Don't be fooled by the short ingredient list, together they pack a powerful punch of flavor.

Strawberries in Orange Caramel Sauce
Gourmet, May 2008

1 large navel orange
4 tablespoons unsalted butter, cut into 4 pieces
1/4 cup Grand Marnier or other orange-flavored liqueur
1/2 cup sugar
1 lb small strawberries, trimmed (3 cups)
Accompaniment:mascarpone or Greek yogurt (regular plain yogurt is great too, makes it taste like strawberry cheesecake).

Grate zest from orange into a small bowl, then squeeze juice into bowl. Add butter, liqueur, and a pinch of salt.

Heat sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Remove from heat and immediately add orange-juice mixture. Boil, stirring, until caramel has dissolved and sauce is slightly thickened, about 2 minutes.

Add strawberries and cook, stirring, until heated through, about 1 minute. Serve immediately. Top w/yogurt/marscapone.

Watermelon Lemonade

2010-07-17T14:13:00.000-07:00

Tripped over this recipe thumbing through a recent GH mag and tweaked it a bit. Pretty good stuff! Would be even better with a splash of prosecco, melon vodka, cucumber vodka and/or limoncello. I'm just sayin'.

It's a clean, crisp canvas for your libation leanings.

Watermelon Lemonade

5 cups of 1" cubes of watermelon (enough to fill a blender)
1/2 c. fresh squeezed lemon juice
1/4 cup super fine/caster sugar

Blend watermelon, lemon juice and sugar until finely pureed.
Pour in pitcher and place in fridge to cool.
Or pour over ice immediately and enjoy!

Herb Roasted Tilapia w/Fresh Tomato Sauce-

2010-07-17T13:58:00.000-07:00

If you saw my fresh roasted tomato sauce post the other day, you may have been wondering what other delicious items you could infuse w/your new sauce. My suggestion would be serving under some herb roasted tilapia. Light, quick and easy. Perfect mouthful of summer, even when it's raining outside and the grill is on hiatus--

Herb Roasted Tilapia w/Fresh Tomato Sauce

serves 2

For the sauce:

1/4 large onion, finely minced*

1 clove garlic, finely minced

Splash olive oil

1 cup fresh roasted tomato sauce

3 tbsp fresh chopped herbs, divided

I used:
Small handful basil leaves, 1 long thyme sprig, a few sprigs savory and 5 small mint leaves

Salt & pepper to taste

For the fish:

2 large tilapia filets

1/2 lemon

2 tspns butter

Salt & Pepper to taste

The 1 leftover tbsp of chopped herbs

Preheat oven to 400 degrees.

Saute onion and garlic in olive oil over medium heat until soft. Add tomato sauce, simmer 15 minutes. Add 2 tbsp herbs, reserving 1 tbsp for the fish. Simmer for a while longer-- 15 to 45 minutes to let the flavors mingle appropriately.

Meanwhile, 15 minutes prior to eating, place fish on roasting pan. Squeeze lemon over top both filets, place bits of butter over each fish, sprinkle w/1 tbsp of herbs, salt and pepper. Roast for 15 minutes (if frozen) until they flake easily with a fork.

For each serving, place 1/2 cup of sauce in the bottom of a shallow (pasta) bowl. Place fish on top of sauce. Or you can do fish on bottom and sauce on top. Whatever you like! I also like to serve with a side of parmesan couscous and something green like roasted asparagus or a salad.

*I usually chop a whole onion and freeze what I don't use for a recipe. That way I have chopped onions in a pinch!

Pimm's Cup on the Porch

2010-07-16T19:40:00.001-07:00

Fizz No. 1 at Acacia started me down the road of longing for a proper Pimm's Cup. So, after fiddling around with a few ingredients, I think I've come up with what I think to be a superbly tasty version. Nothing like a little Pimm's Cup for porch sipping w/friends on a muggy summer's eve to take the edge off.......

Bella's Pimm's Cup for the Porch-

3 large mint leaves

Splash simple syrup

1/8 slice of lemon ( I do quarters )

1" chunk of cucumber

1/2 tspn grated, fresh ginger

1 shot Hendrick's gin

1 shot Pimm's No. 1

Ginger beer

Piece of cucumber shaved w/a vegetable peeler for garnish

Chilled 12 oz beer glass, filled with ice

Muddle mint, lemon, ginger and cucumber in a cocktail shaker. Add a splash of simple syrup, muddle some more. Pour in the shots of gin and Pimm's with a little ice, light shake, strain into glass over ice. Fill rest of glass with ginger beer, garnish w/cucumber shaving. Makes 1 drink. Enjoy!

Roasted Tomato Sauce

2010-07-08T09:18:00.001-07:00

If you are up to your ears in fresh tomatoes from the garden, wanting to do something beyond canning or pickling, I would suggest making a nice roasted tomato sauce. Freezes beautifully and pairs well w/everything from pizza to pasta.

We found ourselves with gobs of homegrown heirloom and plum tomatoes that I used in this recipe.

Fresh Roasted Tomato Sauce-

2-4 lbs fresh tomatoes cut in half

Garlic Oil

Large pinch kosher/sea salt

1+ tbsp chopped fresh savory and oregano

3 tbsp double concentrated tomato paste

Heat oven to 375 degrees. Spray large sheet pan w/non-stick spray on which you will place the tomatoes on, toss with garlic oil (approx 2 tbsp) and sprinkle w/fresh herbs. Roast for 45 minutes to an hour. Should be starting to slightly caramelize.

Puree roasted tomatoes in blender (for best texture). I also like to pluck the skins off, if possible. Pour tomato puree into a pot lightly coated w/garlic oil, add tomato paste, combine thoroughly and bring to a boil for a few minutes.

I recommend letting it set up overnite in the fridge in order to develop the best flavor for the dish you want to use it in.

This week I picked up some spinach and ricotta ravioli from Trader Joes that I served this sauce over after heating it back up and adding a bit of fresh chopped basil. Delicious!

White Pizza

2010-06-25T08:31:00.000-07:00

Nothing makes a hard, long week better than having some of your besties over and chowing down on some white pizza.

I also like to serve it with a side of garlic infused broccolini (thank you for the inspiration Zu's!) which provides a fresh counterbalance to all of the chewy cheesiness.

The pizza is pretty simple and you can adjust according to your own tastes. This time I used pizza dough from Whole Foods, which was good but VERY chewy as it was whole wheat. Sometimes I make my own, last nite I didn't feel like being a hero, I was just trying to feed people ;)

So, I use:

Garlic Oil (make by frying up about 8 roughly chopped cloves until golden in 1 c. olive oil, strain)
Italian Fontina
Parm Reg
Mozzarella
Whole Milk Ricotta
Fresh Herbs, chopped fine- Savory and Oregano from my porch

I hit the dough with oil, pile on as much cheese as you want, sprinkle on some herbs, hit w/some more oil and bake. When it comes screaming hot out of the oven, I hit it w/a few more herbs and pass around the Parm Reg so every one can cheese it up to their own tastes.

A winner, every time!

Fizz No. 1 - Love at first sip....

2010-06-20T08:14:00.000-07:00

Last nite, the hubs surprised me with an evening out at Acacia.
I can't believe it's taken us this long to try their new location, but fortunately that's been remedied.

Walking into the restaurant was like coming home to me. Everything I love about a good restaurant experience rushed up to enthusiastically greet me with the bustling, friendly service staff and the clatter/chatter of content diners in this clean, spare, low-lit, house music infused spot. The space is a perfect rectangle of grey, organized by soft barriers of low walls dividing seating sections, a bar area and a curtained area which I'm sure closes itself off to catered events.

We were seated in the banquette section along the far wall. Not usually a fan of such seating (think of the movie Valentine's Day- if you haven't seen it, you should, just for the banquette scene). The tables were far enough apart that you could have decent conversation with no one else's talking intruding.

Hubs got the steak w/roast potatoes, I ordered the sea bass over a parmesan and sweet pea risotto. I was quickly informed they were out and were substituting a rockfish (which I like better any way). The hubs thoroughly enjoyed the steak which had some sort of soy and beef broth sauce. The roast potatoes (fingerling white and purple) were a different story. Hard and undercooked, this is an unforgiveable sin in my book. Esp. when you're paying $5 per micro-potato. My rockfish, however, was pan seared to perfection and my only complaint about the risotto is that there wasn't enough. But, I do appreciate the reasonable portion sizes Acacia puts out so that you may enjoy many courses without overstuffing yourself.

All that aside, the piece de resistance for the evening was their Fizz No.1- a twist on the Pimm's Cup. Hendrick's Vodka, Pimm's No. 1 and Ginger Beer top the list of ingredients. It's brought out in an old-fashioned wide mouthed champagne glass (my personal fav as wel) with a small carafe containing an extra portion of this lovely elixir on the side. The first sip infused my mouth with cucumbery (my word, deal with it) herbal delight. I immediately and greedily wished for a pitcher of this sitting on my table. Marvelous summer cocktail- get thee to Acacia and try it tout suite!

Overall experience was enjoyable (potatoes notwithstanding) and we will be back soon! Keep doing what you're doing Acacia- Richmond needs more like you!

Energy Bars

2010-01-10T10:07:00.000-08:00

Here's a little known fact about me- I studied nutrition* in college. There, I said it, my secret is out- I actually know how to eat "right." And at the beginning of every year, my inner nutritionist urges me to try and eat more moderately, mindfully and healthfully. Which is a tall order b/c my outer hedonist insists on fun, full-flavored eats.

Thus, my perpetual task (read: struggle) is to balance out satisfaction with smarts. These energy bars from Ellie Krieger really help do the trick. I subbed alot per my personal tastes & health considerations, but you'll notice I listed her original ingredients below if you would like to try that first. I try not to have to spend an exorbitant amount and stay within the resources of my local Kroger. I would also like to mention that this mixture just barely fit in my 7 cup food processor.

These are great for that 3pm lull where you need a pick me up. According to Ellie's nutritional count, these should make 24 bars out of a 13x9 pan and contain 133 calories per bar. Mine are prob. around 150 cal's a piece according to my math. (which is always questionable ;) ).

They keep for 3 days in an airtight container or 3 mo's frozen (wrapped individually).

* NOTE- I am not a licensed nutritionist and will never be dispensing that sort of advice on this site! ;)

Energy Bars

adapted from an Ellie Krieger recipe

Cooking Spray

1 c. quick-cooking rolled oats

1/2 c. shelled, unsalted raw sunflower seeds (I used toasted soy nuts)

1/2 c. toasted wheat germ (I used toasted flax seed)

1/4 c. whole-wheat flour

1/2 c. dried apricots

1/2 c. raisins (I used dried cherries)
1/2 c. pitted dried dates (I used dried mission figs)

1/2 c. raw almonds (I used mixed nuts that I had on hand)

1/2 c. nonfat dry milk

1/2 tspn ground cinnamon

1/3 c. pure maple syrup

2 large eggs

Preheat oven to 350, coat a 9x13" pan w/cooking spray, set aside.

Place all ingredients except maple syrup and eggs, in a food processor and pulse until everything is finely chopped. Add syrup & eggs and pulse until mixture resembles a coarse paste.

Transfer to baking dish and spread evenly to cover bottom. Bake until lightly browned, about 20 minutes. Allow to cool for 15 minutes then cut into 24 bars.

RIP Tavern on the Green

2010-01-07T09:36:00.000-08:00

It's incredibly sad to me that this landmark is closing b/c it contains precious memories for so many people. You could debate about the price tag vs. the common man, but I feel like we all need something special like this to aspire to visit. Something above and beyond the ordinary. A tradition of excellence to be admired. ToG, you will be missed.

Here's a few of the items up for auction Jan 13/14. Wish I could pick up some of those gorgeous samovars!

Black Bean Soup w/Salsa Cream

2010-01-04T07:10:00.001-08:00

It's frigid here in VA and as such, my tastes run toward soul-warming soups and chilis.

Recently picked up the Williams Sonoma Soups cookbook. So far, I've tried two recipes and have plans for about 10 more. I've been pleased with the roasted veggie soup (which I'm still feasting on courtesy of my freezer) and even more impressed with my recent endeavor- black bean soup.

The texture is velvety & rich while being exponentially good for you as well as filling. Great dish to start the new year out right with in case your resolution is to be more health conscious. Not to mention, it just plain tastes good! Just make sure to knock back a few beano before ingesting ;)

I adjusted this recipe to be used in a slow cooker for more convenient preparation on a week night.

Black Bean Soup with Salsa Cream

adapted from WS Soups cookbook

2 c. dried black beans

8 c. water

2 Tbsp olive oil

2 onions, finely chopped

2 jalepenos, " "

3-4 cloves garlic, fincely minced

1 small red pepper, finely chopped

1 small ham hock

1 tspn dried oregano

1 tspn dried coriander (I toasted and ground whole)

1 tspn dried cumin

1/2 tspn chile powder (I used ancho)
Texas Pete, to taste

Salt & Pepper, to taste (I used 1 - 1 1/2 tspn salt at the end)

2 Tbsp fresh lime juice

Salsa Cream-
1/2 c. sour cream (I use lite)
2 tbsp salsa

2 tbsp fresh lime juice

salt & pepper to taste

Pick through beans for stones etc. Soak beans in a large bowl filled with water overnite.

Place ham hock, beans and water in slow cooker set to High.

Meanwhile, heat olive oil in a saute pan over medium-low heat. Sweat onions, garlic and jalepeno for approx. 5 minutes. Add dried spices/herbs to allow their flavors to open up, as wll as red pepper cooking approx. 3 minutes with onion mixture. Add to crock pot.

Cook on high setting in crockpot for 7-8 hours or until beans are tender. Remove ham hock. Place 2 cups of bean mixture in blender, remove middle from blender top and cover w/a dish towel to vent the heat, puree. Pour into separate bowl and set aside. Repeat until entire batch is pureed (or not, depending on whether you want a pureed texture or a chunkier texture). Pour the bowl of pureed soup back into crockpot, hit with Texas Pete/salt & pepper to taste as well as lime juice. Adjust slow cooker settings to Warm.

Meanwhile, prepare salsa cream right before serving soup.

Serve each portion of soup w/a dollop.

Cheese-Stuffed Dates with Prosciutto

2009-12-26T11:17:00.000-08:00

All I have to say here is - thank you , Giada!
You had me at goat cheese, much less prosciutto, marscapone, medjool dates..........

Cheese-Stuffed Dates with Prosciutto

courtesy Giada DeLaurentiis

Ingredients
1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, a room temperature
1/4 cup finely chopped fresh Chives (origina recipe calls for basil leaves)
Kosher salt and freshly ground black pepper
16 Medjool dates (12 ounces), pitted
8 thin slices prosciutto, halved lengthwise

Directions
Special equipment: 16 toothpicks or cocktail picks
In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Arrange the stuffed dates on a platter and serve.

An Experiment in Brining--

2009-12-25T11:17:00.000-08:00

I was recently enthralled watching Anne Burrell brine a monstrous Tgiving turkey. It fell in line with a lot of reading I've been doing about brining and how many swear it's the only way to make a moist chicken any more. However, when it's just two of you for Christmas, it seems wasteful to prepare a whole turkey. Thus, I picked up some Cornish game hens this year for my little "experiment."

I will have to tell you that this was THE most succulent & flavorful chicken I have ever put in my mouth as well as the hubs and I's fav part of our Christmas meal. Trussing, not my strong suite to start with, was like a day at the rodeo. These suckers were lucky they made it into the roasting pan, much less the oven! (that's why you see an "X" on the back of one of the hens, it's leg was broken and it wasn't cooperating, so I did some "creative trussing" - I also would've put Ralphie's dad to shame w/the artfully crafted blue streak coming out of my mouth........but, I digress...........)

Rule of thumb(s?) that I've gathered is approx. 1 cup table salt for every gallon of water. Do not brine for less than 1/2 and hour and do not use more than 2 gallons of water. It's best to start w/scalding hot water so that it dissolves the salt and releases the essential oils in whatever herbs and spices you choose to use. Use a non-reactive (non-aluminum) dish or container to brine in. Ziplock bags work great, as do stainless dutch ovens (which I used). You will want the water to cool before placing your meat in it as the heat puts the process of osmosis that's at work into overdrive and your chicken/poultry will end up tasting like ham.

For my hens- I used:

1 c. table salt
1 gallon water
1/2 a packet of Herbs for Poultry- 1/2 bouquet of thyme, 1 thick sprig rosemary, 1 large sage leaf
1 tbsp cracked telicherry peppercorns
2 garlic cloves, whole, crushed

I only brined the hens for 90 minutes as I wanted to play it on the safe side, but you can do up to 2 hours with smaller fowl. Stuffed them w/sausage dressing, laid them on a bed of sliced onion. Roasted for a total of 1 hour and 15 minutes- basted w/butter at 350 for an hour, then did 400 for the last 15 minutes (basting in the middle).

Perfection!

Btw- Sasha wanted me to tell everyone- Merry Christmas and save some chicken for me!

Merry Christmas!

2009-12-23T09:59:00.000-08:00

I love this site so much! I'm just sad I didn't think of it first.
These are all things I think, but never thought to say in a blog.
Now you can read it and have a few laughs too- Merry Christmas!
XO
Bella

http://foodnetworkhumor.com/

Soft Center Chocolate Cakes

2009-12-19T17:09:00.000-08:00

I was the fortunate recipient of a Ghirardelli gift box this Christmas. And as such, felt it my honor bound duty to test the recipes and chocolate sent to me. Thus, on this snowy, homebound evening, I found myself delving into a flourless chocolate cake recipe of sorts.

I must say, not being a baker, this was fun to make! Esp. when my end result flopped out onto the plate without much finesse in a pile of airy fudge. Guess I'll just have to try again! Poor me!

It may not turn out as pretty on the plate as the pics in the Ghirardelli Chocolate Cookbook, but no matter. It's definitely a chocolate lover's (read: my) Christmas Chocolate Dream come true- SO good!

Soft Center Chocolate Cakes

1.2 cup (1 stick) unsalted butter, cut into small pieces
4 oz. bittersweet chocolate, broken up or in melting chips
2 large whole eggs
2 large egg yolks
1/3 cup granulated white sugar
1/2 tspn vanilla
1 tbsp cake flour

Optional: Berries and/or whipped cream

Preheat oven to 450. Butter four 6 oz ramekins and dust with sugar(I recommend caster/super-fine sugar).

Melt stick of butter and chocolate over double boiler until smooth.

Meanwhile, whip whole eggs, yolks, sugar and vanilla w/an electric mixer for approx. 10 minutes (it will thicken). Fold in melted chocolate, then flour until just combined. Spoon mixture into prepared ramekins.

Bake for 9-10 minutes, until the top and sides are set. The center will be quite soft. Removed from the oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Top w/berries and/or whipped cream if desired.

*B Tip - you can freeze these easily (take out of ramekin) and reheat them for 10-15 seconds in the microwave directly from the freezer. Like fresh out of the oven!

Unbelievably Good Roasted Veggie Soup

2009-12-16T12:00:00.000-08:00

Had this served to me by dear friends on my recent sojourn to Chicago. Now, everytime I make this recipe, I will forever cherish the memory of their adorable son hoovering this soup and begging for more - THREE TIMES! So, those of you trying to get veggies in your kids, this recipe is the way to go! Not to mention, it will make your house smell amazing!

I would recommend serving it with either whole grain croutons (made from a baguette, toasted w/olive oil) or a nice grilled cheese/panini type sandwich.

Hope you love it as much as we do!

Roasted Veggie Soup
Williams Sonoma Soup Cookbook
p. 56

2 leeks, including green tender parts, finely chopped
4 carrots, peeled and cut in 2 inch pieces
2 zucchini (courgettes), cut into 2 inch pieces
2 Asian eggplants, (slender aubergines), cut into 2 inch pieces
2 large tomatoes, quartered
2 white potatoes (about 10 oz), peeled and cut into 2 inch pieces
4 ½ c. chicken stock/broth
2 Tbsp Olive Oil
Salt & Pepper
2 Tbsp finely chopped fresh basil (I roasted my veggies w/dried basil)
2 Tbsp fresh lemon juice

Preheat oven to 425 degrees.
In a large, heavy roasting pan, combine leeks, carrots, zucchini, eggplants, tomatoes and potatoes. Add ½ cup of chicken broth/stock, olive oil, salt and pepper to taste. Mix until veggies are well coated.

Roast until veggies are softened, turning once to make sure they do not burn, about 40 minutes total.

In a blender, in about 3 batches, combine the veggies with ½ cup total chicken stock/broth and puree until smooth.

Transfer to a large saucepan over low heat and stir in the remaining 3 ½ cups stock, the basil and lemon juice.

If needed, add a bit more stock for the desired consistency. Cook for 3 minutes and allow flavors to blend.

Season to taste w/salt and pepper.

Freezes beautifully.

Chicago - Pizza Pot Pie

2009-11-22T20:42:00.001-08:00

So, we're in Chicago, visiting family for Thanksgiving. We decided to take the weekend prior to make a mini-vacation for ourselves. And what an action packed vacation it's been!

We've been in the city less than 48 hours and have hit Millenium Park, seen the Thanksgiving parade, eaten dinner at Prosecco (Chicago's Diner's Choice 2009) w/dear old friends, taken the architectural boat tour, run through my old haunts and eaten some Pizza Pot Pie at Chicago Oven Grinder's.

I'm here to tell you that you haven't lived until you've had a triple P-- warm and buttery, the mozzerella just melts in your mouth. The spicy, saucy meat sauce explodes with flavor and is balanced out by the crispy, chewy crust. I can't believe in all the years I lived here, I had never had one of these. Not sure it's a good thing that I've had one now, b/c I will certainly have mad cravings that will not be easily sated.

Enchiladas

2009-11-16T05:15:00.000-08:00

Craving something warm, delicious and not too terrible on the waist line this weekend, I came across these enchiladas. The recipe for which, I immediately had to tweak and bend to my own tastes.

Enchiladas
adapted from Tyler Florence

Ingredients
3 tbsp olive oil
1 1/2 pounds bone-in chicken breast w/skin
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican hot chili spice blend
1 small onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles(or one whole small can), seeded and coarsely chopped
2-4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes, chopped
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned (go for something a little more authentic and try to avoid Old El Paso if you can)
1 cup shredded Cheddar and Jack cheeses (or queso fresco if you can find it)

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions
Preheat oven to 400 degrees. Cover a large cookie sheet with foil. Rub chicken w/olive oil and season with spices, salt and pepper. Roast for 35-50 minutes (depending if the chicken is fresh or frozen) - should have an internal temp. of 165 when you pull it. Wrap up in the foil and place in fridge to cool. If you can do this earlier in the day or the night before, I recommend it, b/c wonderful flavor will develop.

Once chicken is cool, shred by hand and take juices, spices and olive oil that have collected in the foil and pour into a large frying pan. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. And if you're using queso fresco (which I would recommend) instead of cheddar, sprinkle this on as well once you take the enchiladas out of the oven. Serve with Spanish rice and beans.

Lulu's

2009-11-02T09:01:00.000-08:00

If you haven't been to The Bottom in a while, Lulu's will make it worth your while. My girls took me here as a birthday surprise last Saturday. They all knew I hadn't tried it yet and had been dying to go.

Having a reservation w/a larger party (6+) is advisable. Typically it will score you a quiet(er) table in a more private section in back. Note- they do not take reservations past 7 pm, it then becomes first come, first serve. Also, make sure to bring $5 cash for parking in case the streets are full.

Our table of 7 opted for a wide variety from the menu including:

Perciatelli Pasta with mushrooms and hot Italian sausage, ricotta marinara, and toasted points
A Rockfish special that included an insanely good basil cream sauce
Grilled Angus Beef Loin w/ mashed potatoes and vegetable du jour in a mushroom demi-glace
Orechiette Pasta with lump crab, tomatoes, shitake mushrooms, and roasted garlic in parmesan cream sauce
Pan Fried Cornmeal Crusted Carolina Trout stuffed with dirty rice, and tasso ham gravy

I tried a taste of everyone's dish except for the orechiette (shellfish allergy) and enjoyed it all. Alas, it was my own trout meal I did not find palatable since it was over salted.

I'm generally not one to complain or send things back. I will give a restaurant a few tries before forming my opinion or assuming anything negative. Everyone has a bad day or one bad plate. It happens! And I don't consider it to be the end of the world. But, I might sit a pout. Just a little.

Our generously patient and observant waiter actually noticed that I had barely touched my fish and I reluctantly confessed to not enjoying the over seasoning. He offered to bring me something else, but I told him it was not necessary. The owner took it upon himself to personally come talk to me (charming, lovely man) and took the fish off of the bill.

That, my friends, is how a restaurant should be run. Someone was paying attention and actually cared. Because of this, I definitely will be back. And also for the hope that they will be serving that rockfish special again. Did I say it was insanely good? Because I meant it was cuckoo, bananas, spinning in circles delicious.

Dessert was the best- a spicy, satisfying pumpkin creme brulee served in a mini pumpkin w/a candle. (creme brulee is typically served in a traditional ramekin).

Lulu's- you have got it goin' on! Thanks for making my bday special. :)

Lulu's
http://www.lu-lusrichmond.com/
21 N 17th St
Richmond, VA 23219-3607
(804) 343-9771

Demi Glace -

2009-11-01T16:30:00.000-08:00

Lately I've been playing around with the joy and gift to (wo)mankind that is demi-glace. I've added it to beef stew, shepherd's pie and just about anything requiring a viscous, beefy base.

Tonite, I had 2 marvelous filet mignons on hand that I had picked up from Tom Leonard's. For filets, I usually massage w/olive oil, season, sear on the stove top, finish in the oven and call it a day (3 min. on med-high heat per side, 8 min. in oven at 375 for medium/med-rare).

As a steak purist, I generally believe that a great piece of meat is paid no higher compliment or is enjoyed more thoroughly than to stand on it's own with help only from a little seasoning. However, tonite I felt the urge to throw together a sauce for the steak b/c I have beef demi glace lurking in my fridge just begging to be used.

After perusing the internets, I sort of threw together what appealed to me. It worked out, thus I want to pass it along to you because it's worth trying. Hope you enjoy it as much as we did!

B's Steak Sauce-

1 medium shallot, minced

2 Tbsp unsalted butter

1/4 c. red wine (I prefer pinot noir or whatever you're drinking w/your steak)

Fresh cracked pepper (telicherry)

1/4 c. beef demi glace

3/4 c. warm water

Mix demi glace and water until well combined, set aside.

In a sauce pan over medium high heat, add 1 tbsp of butter, add shallot and cook for 1-2 minutes or until translucent. Add wine and reduce until wine is very thick, dark and almost gone. Add demi-glace mixture and simmer over low heat until sauce becomes more of a thickened gravy (coats a spoon). Add cracked pepper to taste and finish sauce with last tablespoon of butter.

Bouchon

2009-11-01T16:02:00.000-08:00

Last Monday, the hubs and I took the newest addition to the Richmond restaurant scene for a spin on my birthday. We were not disappointed.

The interior is cozy and softly lit. Relaxing jazz mixed with contemporary musics plays softly in the background. Exposed brick walls are covered with bold modern art in muted colors. Bistro chairs, white table cloths, and banquet seating complete the overall laid back, yet sophisticated vibe.

We started with the truffled cheese ravioli and arugula salad with goat cheese rostido (toast). The ravioli that came with a thick and cheesy bechamel sauce in a small cast iron staub casserole was addictive and could be eaten by itself as a meal with a side of salad. The arugula salad surprised and charmed my palate with hints of tarragon. I especially loved that the dressing actually enhanced the salad instead of drowning it (novel idea!), which happens more often than not these days in any given restaurant.

For the main course, hubs and I both got the peppercorn steak, but opted for different sides. I chose pommes frites and he the truffled mac and cheese. The frites were crisp and delicious, served in a parchment paper lined stainless cup. The mac and cheese used ditallini and a mixture of gruyere and a few other cheeses I couldn't quite place, was altogether pleasing. Our steak was cooked medium rare to perfection and melted like butter on the tongue, the peppercorn sauce coating it providing a fitting compliment.

For dessert, the hubs and I also both ordered the profiterole. Which is funny, because we always strive to order different things so that we can both sample a wide variety of what's on the menu. But this profiterole dessert called to us and we found out that it was for good reason! Wine soaked, spiced figs lined the outside of the plate. In the center, a single glorious cream puff stuff ed with vanilla bean ice cream hit with a hint of pernod, topped with a rich house made chocolate sauce. The combo of rich chocolate, vanilla, pernod(anise) and the spice of the figs literally made me food drunk. There really are no words, you must try this for yourself.

Bouchon is only now starting it's 7th week with us and I would love to see them stay. So, please go see them and enjoy the love and care they put into the whole experience!

PS- I've been seeing some blogging comments/tweets giving them a hard time about their name and I wanted to tell those folks that there is life and food outside of Thomas Keller. A bouchon is actually a TYPE of restaurant found in Lyon. Check it out here on Wikipedia.

PPS- I was also told by one of the owners, WendyKalif (her husband is the chef), that they are putting together a Bouchon Bar Bite Menu, just $4 an item as well as starting a prix fixe menu on weeknites from 5 -6 pm, $20 for 3 courses.

Bouchon

1209 E Cary St

Richmond, VA 23219-4146

(804) 225-9116

Stronghill Dining Co.

2009-09-19T07:55:00.000-07:00

Stronghill has been open a year and I've finally managed to try it. That is my typical MO for sure, to wait until a restaurant has settled into it's paces before I give it a whirl. So, Balliceaux- see you in 6 months or so!

I'd seen mixed reviews on SH lately, so had some apprehensions last evening about how the meal would turn out. It was all for naught b/c the meal and the service were equally lovely. The menu is straighforward, simple and southern tinged. Cashew encrusted shrimp, a sampler platter including fried goat cheese and a classic salad wedge w/smoked onion dressing top out the appetizer menu. Entrees showcase a nice variety of proteins from duck to rabbit to ribs.

For some reason, this restaurant evokes thoughts of Savannah for me. And I certainly felt plucked out my average Richmond and into the cozy bosom of all that is good about restaurants. The interior is warm and the booths and woodwork surrounding the bar appear to be hand done(reminded me of the interior of Kitchen Table, may she rest in peace). This restaurant also boasts a hand painted mural on the wall. I had a wonderful time casually observing and absorbing their warm interior while sipping on the Charlie martini- def. give this one a try! (Firefly, mango vodka, grapefruit juice, splash of ginger ale and a twist of orange)

Beyond the inviting exterior and the charming interior, the food is worth mention. I started w/the wedge salad that had a smoky onion dressing. Definitely a palate zinger and certainly the danger would be to overdo the smoke, but this was a perfectly balanced, craving inducing salad. Followed by the rabbit over celery root w/apple puree and a side of broccolini. Rabbit, perfectly seasoned and prepared. The succulent meat fell off of the bone. I'm a big fan of of celery root and this did not disappoint as well as the perfectly seasoned and steamed broccolini.

The rest of the table had the ribs, steak and risotto. I was informed that the risotto was bland and tasteless. And after trying a bite I have to concur. It was certainly al dente, but lacked the creaminess you want in a hearty, soul warming risotto. The steak was perfectly cooked medium rare and melted like butter. I don't know what kind of grill you guys have going on, but it's working!

The piece de resistance for the evening was the basil creme brulee. Now, this girl has tried her fair share of creme brulees in this life, including ones she makes at home. And I have to tell you, hands down, the BEST creme brulee I've ever had. The basil adds a certain sweetness, a lovely depth of flavor without being overpowering or even coming through in a hearty basil way. (which was my fear) Just wonderful.

The service could not have been more kind or have made the experience more enjoyable. During the course of the evening, met Gwen, the lovely & engaging day chef(hope your toe feels better!). During our brief conversation, I learned that locally sourced free range chickens have been a challenge lately b/c while the price doesn't change, the chickens have been getting smaller. Thus, they are buying less and they will run out of the chicken entree early in the evening. I was also informed that they are about to switch to their fall menu. Very excited to see what they will do next!

Reservations on the weekend, partic. Sat. nite are recommended.

Stronghill Dining Company
1200 N Boulevard
Richmond, VA
23230
(804) 359-0202

Steak Diane

2009-08-17T16:44:00.001-07:00

This is one of my all-time favorite ways to prepare steak. Confession: this is actually my standby "Impress Your Date" recipe from the 'good ole days'- lol! The classic recipe is a wee bit more rich, I've lightened it up (as much as 5 tbsp of butter can be considered 'lite').

So easy, quick, tasty and will make your whole house smell good! Shouldn't take you more than 15 minutes to make.

Steak Diane

Serves 2

2 Strip Steaks, dried thoroughly w/paper towels

5 tbsp butter, separated

1 tbsp grated onion

1 small garlic clove, minced

1/2 c. cremini mushrooms, sliced thick

1/2 tspn Worcestershire

1/2- 1 tspn fresh lemon juice

1/2 tspn fresh chopped thyme

Salt & Pepper
1 tbsp fresh chopped Italian flat leaf parsley

Heat 2 tbsp of butter over medium high heat, add steaks and sear first side for 3-4 minutes. Season (salt & pepper to taste) the side facing up in the pan. Flip, season the other side and cook for another 3-4 minutes (for a 1 1/2" thick steak, this will be medium). Set aside on a warm plate, tent w/foil.

Cut heat to medium, add remaining 3 tbsp of butter until melted. Add onions, garlic, mushrooms, lemon juice, thyme and worcestershire. Saute until mushrooms are tender. Stir in parsley, add any juices on the steak plate that have collected. Pour over steaks and serve!

Summer Sippin'

2009-08-04T06:15:00.001-07:00

Friday, on a quest for the perfect wine to serve with spicy Thai, I found these two lovelies (thanks, oh helpful guy at Total Wine & More!) One from South Africa, one from California, both clean & smooth, a perfect compliment to our asian meal. These would also be wonderful to sip on their own, provided you're on a back porch with a fan in the deep humidity of summer. So now I'm on a Chenin Blanc kick with hopefully more to report back with soon!

Shepherd's Pie with Bison & Gruyere

2009-08-03T13:38:00.000-07:00

Don't ask what possessed me to make such a filling dish at the height of the heat of summer. I really have no idea other than I like trying to use up what I have on hand to make something tasty. It's pretty much one of my favorite games to play.

I've made a lot of shepherd's pies in my time. I enjoy how one can substitute and not hurt the heart of the dish. It's meat & veggies at their finest. I've used lamb, sausage, ground beef, chicken, you name it! All have turned out tasty following the basic 1,2,3 of assembling this dish. However, this time, I decided to switch up the winning formula with a layer of grated gruyere. Wow. Just...........wow. Try it- you won't be sorry! (Although, unlike my glutton for punishment/heat self, you may want to wait until Fall ;) )

Shepherd's Pie w/Bison & Gruyere

Potatoes-

1 1/2 - 2 lbs white russet potatoes, peeled, cut in 1/2" dice

1/4 c. cream

2 Tbsp butter

Salt & Pepper to taste

Approx. 3 cans low-sodium chicken broth (reserve broth)

*Ricer recommended equipment

Filling-

1 lb Bison/buffalo

2 Tbsp butter

2 carrots, brunoised (small dice)

1 medium onion, finely chopped

2 cloves garlic, minced

1 Tbsp tomato paste

1 tspn fresh chopped thyme

1 c. reserved broth from potatoes

1/2 c. corn & peas (fresh or frozen)

1 c. freshly grated Gruyere

Salt & Pepper

Preheat oven to 400 degrees.

Potatoes-

Place cream and butter in the bottom of a large, stainless steel bowl. Prep potatoes, cover with broth in a deep pot. Bring to a boil until tender (approx. 10 - 15 minutes). Strain broth, reserving 1 cup for filling and a little of the rest to mix in to the potatoes. Run potatoes through the ricer into the cream/butter bowl. Mix lightly and season to taste with salt & pepper. Add a little reserved broth to moisten if the potatoes get tight while waiting on the filling to cook.

Filling-

Warm next 2 tbsp of butter in a deep skillet over medium heat. Add onions and carrots, sauteeing until soft. Add minced garlic, cook for another minute before adding bison. Brown meat, then add tomato paste, reserved cup of broth, thyme, corn and peas. Season with salt and pepper to taste.

Place filling mixture in a 2 Qt. casserole dish. Scatter top of filling with gruyere. Spread potatoes on top of filling and cheese, spreading smoothly w/a spatula until all corners and sides are sealed (keeps it from bubbling up). Optional - cross hatch top w/a fork for interesting design and a little extra crunchy texture when fully cooked.

Bake at 400 degrees approx 25-30 minutes or until top is lightly browned. Let sit 10-15 minutes prior to serving.

* If you have frozen your pie after making it and thawed it in the fridge overnite, bake at 350, covered w/foil for abt. an hour. Then broil the top a minute or two for some golden brown crispy goodness.

Pole Green Is Poppin'!

2009-07-25T13:38:00.000-07:00

I moved to the Richmond area about 5 or so years ago. Pole Green was the first farm stand my husband introduced me to (he had already lived here abt. 15 years) and I've been in love with it ever since. If you're on the west end of the city like us, it's a fair trip, but so worth it!

I totally forgot my camera today and I'm kicking myself. The produce was busting at the seams. I've been out here plenty and have yet to see the bounty of goodness like I saw today. The tomatoes were in red, ripe, mountainous piles, almost spilling onto the floor along w/some especially verdant green tomatoes. Purple and white eggplant, juicy peaches, Hanover blackberries/potatoes/tomatoes, new(red) potatoes, giant cucumbers, melons galore, peppers.........just a tumult of ridiculous goodness.

I rounded the corner in an overwhelmed daze from all the choices and ran smack into a Montana Gold bakery stand. I picked up some of their garlic knot rolls that we're going to have our hamburgers on tonite. They also had cookies, quick breads, challah rolls and granola. (there may have been some more choices that I didn't see). It was a nice surprise!

I walked out of there w/a big pepper, 2 huge cukes, 3 tomatoes, sack of potatoes, 6 ears of corn, blackberries, 2 small jars of McCutcheon's jam and the bread, all for the low, low price of (literally) 19.99!

If you haven't been, I highly recommend a nice little jaunt out to the country. Some fresh air and locally grown produce will do you good! Just off the Pole Green exit (295). They only take cash or check (ATM in the stand).

Mark Bittman's 101 Simple Salads

2009-07-22T10:21:00.000-07:00

I think overall, salads get a pretty bad rap for being "boring" or "too healthy." Pish Posh!

They are an excellent vehicle with which to utilize all of the fresh produce rolling out during the summer months. Personally, I enjoy new ideas and creative suggestions for salads. They mean I have the chance to lay back a little, have a low maintenance meal that's high in quality as well as keep any extra heat out of my house. Great article in the NYT's from Mark Bittman w/101 ideas for simple salads here.

A Tasty Turkey Meatball

2009-07-21T08:59:00.000-07:00

Watching "Chopped" on the Food Network last week, I heard the winner refer to the ground turkey in his basket as an "inferior product." And in fact, all of the chefs ended up with a dry final product once their first round dishes were complete. If you don't count the guy who added a stick of butter to his pound of turkey in order to make turkey "galettes." (whatever you're thinking right now, I was thinking the same thing...LOL!) I would also like to mention that this particular episode ticked me off b/c the show gave the chefs CELERY in their dessert ingredients. Really? WTH? But, I digress.........

Back to the subject at hand-- I'm not normally a ground turkey eater. Chicken is my poultry of choice. But, when I tripped across some turkey on sale recently, the Chopped challenge flashed in my mind and I thought I would take it on myself.

This budget turkey find had been languishing in the freezer for a little while, until I received the most recent Gourmet mag. It had a recipe for chicken meatballs that I decided to riff off of-- instead of Italian bread, I used whole grain (skim milk), instead of pancetta I used regular hard wood smoked bacon and of course instead of chicken I used turkey.

It was nice to have all these simple ingredients on hand to make such a tasty dish! I served these with a stripped down, single-note tomato sauce since all of the flavor is in the meat and I wouldn't want to upstage or overwhelm it. Nothing earth shatteringly creative, but then again, most of the tastiest things aren't! ;) Moist, juicy & delicious....take that, Chopped!

Tasty Turkey Meatball
Serves 4

3 oz. bacon (3 strips), cut into small pieces
1 small onion, finely chopped
2 garlic cloves, finely chopped
Pinch salt & pepper
2 Tbsp olive oil, divided
1 Tbsp tomato paste
3 slices (1 cup) whole grain bread, torn into pieces
1/3 c. milk
1 egg, beaten in separate bowl
1 lb. ground turkey
3 Tbsp chopped fresh flat leaf parsley

Preheat oven to 400 degrees.

Combine bread and milk, let sit for a few minutes, until bread has completely absorbed the milk.

Cook bacon, onion, S&P and garlic over medium heat in 1 Tbsp of olive oil until onion is soft and translucent (approx 5 minutes). Let cool for a minute or so (I put it in a bowl and stuck it in the freezer b/c I am impatient!)

Combine poultry, bread, egg, bacon/onion mixture and parsley loosely with finger tips. Form into 12 meatballs, placed on a sheet pan coated w/non-stick spray.

Combine tomato paste and remaining 1 tbsp of oil. With fingertips & the help of a small spoon, lightly rub paste mixture over the tops of the meatballs. Distribute evenly.

Bake for approximately 15-20 minutes until cooked through!

Chicken Stuffed With Goat

2009-07-21T08:48:00.001-07:00

A recent vacation meal left me craving stuffed chicken breasts when I got home. They are def. one of my favorite things to make and eat. So, I went rummaging around the fridge for leftover junk to cram in my poultry. I came up with garlic, which I roasted. I also added some chives that were limping along in my back porch herb garden in order to put them out of their misery. Then, combined these two ingredients w/leftover goat cheese and cracked pepper, much to my mouth's delight!

Sear one side of stuffed chicken breast in the pan, flip, finish it off in the oven. Quick, easy week night meal, not to mention tummy pleasing! To make things even simpler, I would recommend stuffing the chicken ahead of time and stowing it in the fridge. That way, when you get home from work, you just have to throw it on/in the stove!

Chicken Breasts Stuffed w/Goat Cheese, Roasted Garlic, Chive & Cracked Pepper

Serves 2

3-4 oz. fresh, plain goat cheese

6-8 garlic cloves

2-3 Tbsp fresh chopped chives

1/2 - 1 tspn fresh cracked tellicherry peppercorns

2 thick chicken breasts

Olive oil

* To roast the garlic, place cloves (whole, w. skin) in foil. Sprinkle w/salt, pepper and a little olive oil. Roast @ 400 degrees for 15-20 minutes. Garlic should be soft and the skins translucent. Snip end of clove and squeeze garlic out!

Leave oven heated at 400.

Combine first 4 ingredients.

Heat skillet w/2 Tbsp olive oil over med-high heat.

Cut a slit in the middle of the thickest part/side of the chicken breasts. Being careful not to cut through to the other side. Distribute 1/2 of cheese mixture into each breast. Seal w/toothpicks.

Pan sear one side of chicken for approx. 3-4 minutes (lightly golden brown). Flip chicken and place whole pan in oven. Let poultry cook for approx. 15-30 minutes (or until 165 degrees). Let sit for 5-10 minutes before serving.

Avoiding Chardonnay no more!

2009-06-22T08:17:00.001-07:00

A lot of folks classify themselves as either red or white wine lovers. I'd like to think I'm an equal opportunity wine lover, but I do tend more toward the bold reds. So, I've challenged myself this summer to extend my white wine tasting beyond my beloved cheap & dry Andres champagne that goes into my mimosa's. (To wit, I always say, I should just hit myself over the head w/the Andres bottle b/c that's exactly how I feel after I drink it! LOL!)

I think I shy away from whites in general b/c I'm not a fan of sweet. In my perception, generally restaurants offer whites that for the most part tend on the sweeter side. At the other end of the spectrum, you have the dry chardonnay's that generally do not jibe w/my palate. The oaky acridness is a big turn off for me> not to mention I generally end up with a migraine for some reason?
Enter Cono Sur, a Chilean organic Chard that I mistook for a dryer reisling upon my first tasting. I have Grey Bear co-owner, Lindsey W-W. to thank for this discovery! She has quite a few beautiful "summer" whites up her sleeve. You should take the gorgeously green drive out to GB to check them out. Esp. since their new outdoor patio has been officially installed w/a generous amount of seating.

Thanks Lindz!

Disclaimer: I know the folks that own GB, so my judgement is def. biased. But, I will tell you that their Sunday brunch is mouth-wateringly delicious. This Sunday I had the biscuits and gravy. Hit the spot! Moist crumbly biscuits smothered in a spicy sausage gravy.

Also love that their fruit salad is ripe and generous on the plate, not a "throw away" garnish. Helps cut the heaviness between the B&G and fried, spiced new potatoes. Topped off w/a Pomegranate Mimosa(or Greyhound!), it's the perfect Sunday brunch!

German Potato Salad?

2009-06-09T06:55:00.000-07:00

My step-mom makes an amazing, vinegary German Potato Salad. And I always forget to ask her for the recipe. So, when I got my most recent Saveur in the mail this week, I was excited to see a German Potato Salad recipe. The hubs was happy too, since he hates any mayonnaise based potato salad with a passion.

This recipe is good, it's just a little more sweet and a little less sour than my step-mom's. (I also may have accidentally added more sugar than the recipe calls for by oh say, a tbsp!)I was surprised at the lack of punch b/c I thought the mustard would ratchet up the vinegar quotient. I'd almost be tempted to call it a French Potato Salad b/c of the wine and dijon mustard, but there's no tarragon. :) The thing I like about real German Potato Salad is that swift punch in the mouth and sour strangle hold that doesn't let go. I should also mention I'm a big salt and vinegar chip girl as well.

Next time I make this, I will be reducing the wine by half and making up for the other half w/champagne or white wine vinegar. I think that might cut the sweetness and give me the tang I was looking for.(A lighter hand with the sugar jar might help as well!)

Otherwise, this is a tasty side for your summer grilling! Give it a try and let me know what you think--

German Potato Salad

Courtesy Saveur July 2009

A hearty potato salad like this one makes an ideal accompaniment for barbecued brisket. The dish is a legacy of German immigrants in Central Texas.
(My step-mom is from a Chicago-based German immigrant family)

2 1/2 lbs. waxy potatoes, such as red new potatoes
Kosher salt, to taste
3 strips bacon, chopped
1⁄2 yellow onion, chopped
1 tbsp. all-purpose flour
3⁄4 cup chicken broth
1⁄3 cup white wine
2 tbsp. dijon mustard
1 1⁄2 tsp. sugar
2 tbsp. chopped flat-leaf parsley leaves, plus more for garnish
Ground black pepper, to taste

1. Put potatoes into a 4-qt. saucepan; cover with salted water by 1". Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.

2. Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.

3. Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.

Serves 4-6

Herbin' It Up

2009-04-26T08:00:00.000-07:00

Yesterday was the 25th anniversary of Maymont's Herbs Galore and More and I was lucky enough to attend. This was a first for me as I have never had to pay a cover charge ($3) to shop. It was well worth it though, as I found several herbs to fill in the gaps of my garden not to mention the entry fee went to support the Maymont Foundation. I also learned that there are more kinds of basil and thyme than I could have ever imagined!

The vendors weren't just selling herbs. There was also hand made pottery, food, original art and my fav find of the day-- local honey.

I also wanted to share that the most exciting herb I found yest. wasn't at the herbfest. Popped in to Tom Leonard's to pick up a few things for dinner and tripped over some Thai Basil!

Si

2009-04-25T04:45:00.000-07:00

I categorically, undeniably love snacks. Ask my husband, he'll tell you. (And after Thursday's 30 Rock where Liz is singing to her snack cheese on the couch while wrapped in a 'slanket,' he's also taken to calling me Liz Lemon............but I digress......). So, it's no surprise that I've had a strong love affair with tapas for many years now. How could you not love getting to taste and share everything on the table? A little nibble here, a big spoonful there means you don't miss out on anything.

Because of this affinity, I have had Si on my list of places to try. I've attempted to pop in, only to hit a busy time with an hour wait. The space is limited, so waiting is awkward. Thus, I usually roll on to a new destination. I do recommend having a reservation so there are no issues getting a table right away. Which the hubs kindly made for us last nite.

Tip-- if you would like to sit on the patio, make sure to specify when making your reservation. Hubs was told there were only 2 reservations at our 7:30 time slot when he called to reserve(at noon same day). Therefore, he could pick where we wanted to sit when we arrived. Not so. Once we got to the restaurant, the hostess told us there were "other reservations already for the patio" and seated us inside. Needless to say, I was a bit disappointed as I was really looking forward to sitting outside and taking in the beautiful evening.

Other than that little 'misunderstanding,' our experience was enjoyable. The inside of the restaurant is definitely what I would deem cozy. A small space that houses banquettes and small niches of 2 tops against and seemingly set into the wall. There's a tall 8 top table in the middle of the lower part of the restaurant attached to some type of custom wine rack. A bar and more seating may be found upstairs which includes a few couches to lounge on in addition to the small patio seating along Lombardy St.

We ordered:

Spinach salad w/avocado, roast corn and citrus dressing

Hummus 2 ways

Chicken and serrano ham croquettas

Fried triangles of manchego cheese, drizzled with honey

Pork Empanadas
Steak & grits

Chocolate torte w/mint ice cream for dessert

I also had 2 of the house cava by the glass, which was crisp, dry and refreshing. The winners in our line up were the spinach salad and croquettas. The salad was perfectly dressed, the corn sweet and toothsome, avocado ripe. It was the perfect mouthful of spring. The chicken and ham croquettas appeared with an unexpected dipping sauce that had the hubs and I fighting over the last dip. Not sure what was in it, just that it was the perfect accompaniment.

The manchego cheese came to the table in small, crispy triangles, drizzled with honey and laid on a bed of arugula. While tasty, it was too heavy for me and really didn't stand up to the other items we ordered in terms of personality and variation. The pork empanda stuffing was delicate with a hint of cumin and other spices. The outer pastry seemed to overwhelm the pork. While flavorful, it ended up being a bit too dry b/c I felt there was too much crust going on.

I just flat out didn't like the hummus at all. This is the first time in Richmond I've received a hummus I haven't enjoyed. I got it '2 ways'- but the menu didn't tell me what that meant?(I should've asked). I only know that the garlicky "way" tasted astringent. Please understand I say this as someone who eats, makes and enjoys hummus on a regular basis. Not to mention garlic, there can never be enough of it in anything I eat! The second 'way' I believe had harissa in it. There was definitely a peppery flavor, but it was all overpowered by too much salt. The rest of the plate was filled with tiny green olives, arugula and roasted red peppers.

The steak was fabulous, you'll have to ask the hubs about the grits. A true southern boy, he expects his grits to be silky smooth and creamy. What came out on the steak plate was stone ground, toothsome and had been shoved into a ring with the shredded steak on top for an eye pleasing presentation. Not so pleasing for the mouth, according to the hubs. I kept trying to convince him that, like pasta, the grits were 'al dente.' He just wasn't buying it. I enjoyed them, but want to give you fair warning of what to expect so that you are not disappointed like the hubs was. The steak was tender and melted on the tongue.

Dessert was decadent! The torte had such solid consistancy, it was almost like a lovely, rich, expensive european chocolate bar. The mint ice cream, ironically took the edge off of the richness and made this heavy dessert seem refreshing. A great end to our meal. I should also mention that service was on the mark and unobtrusive.

I'm definitely going back to try more on their diverse menu and making sure I reserve a patio seat next time!

214 N Lombardy St

Richmond - (804) 257-7940

http://www.sitapas.com/

Biscuit wins!

2009-04-21T06:42:00.000-07:00

In the spring war of biscuits vs. sun dresses, the biscuit won today. Biscuits full of hand-smashed Tellicherry peppercorns, fresh grated parm-reg cheese, topped w/bacon grease.

You know you want one. ;)

Zed Cafe

2009-04-18T11:08:00.000-07:00

Saturday found the hubs and I out and about, running errands. Starting at Short Pump (to turn in my busted iPod), working our way into the city, it dawned on me that Zed was on our way. This has been on my list for a long time and it seemed a good a time as any to dive right in.

From the Zed website:
ZED brings a unique flavor to the Richmond culinary environment serving fresh,responsibly sourced meats and local products. Come by and check us out for delicious modern cuisine, our extraordinary and ever-changing wine menu, and our highly acclaimed guest service and personal attention.

BEGINNING TUESDAY, MARCH 24TH we will open our doors at 9:00 a.m. and invite you to experience Zed morning, noon and night.

Coffee & Tea Bar Tuesday - Friday 9:00 a.m. - 11:00 a.m.
Lunch - Tuesday - Friday 11:00 a.m.m - 2:30 p.m .
Wine Bar & Light Lunch Tuesday - Friday 2:30 - 5:00 p.m.
Brunch - Saturday 10 a.m. - 2:30 p.m.
Dinner - Wednesday - Saturday 5:30 p.m. - 9:30 p.m.
Open for Mother's Day Brunch, Sunday May 10th 11 a.m. - 3:00 p.m.
___________________________________________

Lunch/Brunch was wonderful. I ordered the "French Press" - baguette with black forest ham, dijon mustard, brie and cornichons (I pulled these off, a little too much salt) and a side of sweet potato fries. It's truly lovely to be offered either the sweet potato fries or green salad in place of the requisite french fry. Overall, my plate was a great balance of sweet and salty. The bread/baguette was fantastically crunchy & chewy at the same time.

Hubs got choc. chip pancakes, applewood smoked bacon and the scallion cheese grits. Now, he's pretty picky about his pankcakes, I wasn't expecting this to end well. But, my head snapped up in surprise when he said, "Mmm, these are good." Hubs is a man of few words, so that means they were pretty darn delicious. I tried a bit of his grits and they were phenomenal. Creamy, hot and cheesy, I could've eaten a huge bowl of just the cheese grits and been satisfied.

The interior of the place is very mod "Zen Garden" and the new age instrumental music reminded me of being in a spa. No surprise, since there's a spa attached. They are definitely health conscious, as even the "sugar" on the table is Xylitol. Lots of local art scattered on the walls and a helpful and kind staff. Hubs and I both agreed this is one to come back to as the sum of all Zed's parts made for a pleasant experience. I could actually see going here on a weeknite w/friends to get a foot massage (reflexology)/pedi in the spa and then popping into Zed for dinner.

Richmond Food Collective has a great backstory on the previous chef and his philosophies here. (I've kept this in here to pay homage to Zed's origins).

Zed Cafe
http://www.zedcafeonline.com/

5109 Lakeside Ave
Richmond, VA 23228
(804) 261-5656

Spring Menu Suggestion--

2009-04-16T07:38:00.001-07:00

In anticipation of a lovely weekend, I wanted to share a Spring menu suggestion with you that worked for me recently:

* Lemon-Oregano Chicken
* Panzanella (thus my freezer stash of whole grain croutons comes into play)
* Asparagus

If you want a little heavier side, it would also be great with a little parmesan orzo!

Lemon-Oregano Chicken
Gourmet April 2009
Yield: Makes 4 servings (I made 8 large chicken thighs from Ellwood's that ended up serving 6)

2 garlic cloves
3 tablespoons vegetable oil, divided
2 tablespoons fresh lemon juice, divided
8 chicken thighs with skin (about 1 3/4 pounds)
2 tablespoons unsalted butter, divided
1/2 cup reduced-sodium chicken broth (I used my own stock)
1 teaspoon dried oregano(I used a tbsp + of fresh oregano, MUCH better!)
Accompaniment: lemon wedges

Preheat oven to 450°F with rack in middle. (these could be done on the grill too)

Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.

Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.

Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.

Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.

Bella's Panzanella

I certainly can't claim to corner the market on bread salad, but I've never made it from a recipe. This is just usually what I throw in.

5-6 c. cubed whole grain baguette/country bread
1-2 lbs super ripe tomatos (various heirlooms are fun and make it colorful)
1 c. torn basil leaves
1 large shallot, thinly sliced
salt and pepper to taste
1/2 c. olive oil
2 tbsp red wine vinegar

Toast the bread cubes up with a little olive oil until golden brown and crispy (I know purists will groan, but I like the texture, so deal with it! ;) )

Meanwhile, mix olive oil, shallots, 1/2 the torn basil and red wine vinegar. Set aside/chill. I like to do this well ahead of time, so the flavors have time to meld.

Seed tomatos and cut into bite sized chunks. Along with liking to make the vinaigrette ahead of time, I also like to slice and store the tomatos in advance. This is b/c I will salt them to bring forth their natural juices, which combines beautifully with everything else going on.

You can make well in advance, combine all ingredients right before serving!

Asparagus

These are great on the grill and then served drizzled w/a balsamic reduction (our friend's speciality)

Or, most of the time, I throw them on a long plate w/a few tbsp of water, cover w/a matching long plate and let them rip in the microwave for 3 minutes. Drain. Perfectly steamed, not mushy, every time. Toss w/salt, pepper, butter and serve!

Glazed Lemon Poppy Seed Cake

2009-04-14T14:49:00.001-07:00

Hi. Lazy Baker here. I was craving lemon poppy seed muffins today and came across this Gourmet recipe on epicurious.com. It's definitely not light on butter, but that makes it heavy on flavor! It's simple to make, one pan and you're done in under an hour. I would vote this to be a great addition to a home brunch.

Hope you like it as much as I did!

Glazed Lemon Poppy-Seed Cake

Gourmet May 2007

A quick confection, this cake bakes in just 30 minutes.

Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar

2 large eggs

2 tablespoons poppy seeds
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice

Put oven rack in middle position and preheat oven to 375°F.

Butter a 9-inch round cake pan.

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.

Vegas Restaurant Roundup

2009-04-14T10:35:00.000-07:00

The hubs and I went to Vegas the 3rd week in March and I wanted to make sure I filled you in on 3 noteworthy restaurants we tried. Firstly, we had:

T & T

We checked in to Mandalay Bay late on a Saturday afternoon. Tired, bedraggled, wanting nothing better than a tasty low maintenance dinner, we headed over to the new T & T (Taco's & Tequila, although that's not what we called it, use your own imagination) in the Luxor.

I had read good things about this new joint and had even seen it on the Travel Channel of all places! And sometimes, especially in the Luxor, you're never sure what you're going to get. Well, I'm here to tell you-- it's worth popping in for a visit.

As you come off the Mandalay/Luxor walk way, it will be right in front of you. It's basically an open air restaurant above the casino level. It's canopied by a jagged, tin cut out roof that creates some fun visual interest. There's a bar in the middle of the place that takes up about half of the restaurant and of course it's where they showcase their myriad bottles of prized and rare tequilas.

For a starter, we had amazing hand made chicken tamales made with real corn masa, shredded chicken, crema fresca, sweet chipotle sauce and avocado. My only complaint was that there weren't more. We also had chips, that you could tell were made fresh, with a sweet tomatillo and spicy chipotle salsas served alongside.

Seeing as it was a Tequila joint, of course I had to order a margarita! And if we hadn't been so wiped from our travels, I'm sure a few rounds of shots would have ensued ;) The drink I ordered was a Pomegranate, Acai margarita. Trendy fruits, I know, I know, but tasty all the same. I would highly recommend trying any of their speciality margarita's.

For dinner, I had the Baja fish taco's, the hubs had cheese enchiladas. Ok, I have to tell you at this point that as I'm sitting here typing, I'm drooling in remembrance. My taco's fit in the palm of my small-ish hand, you could tell they were fresh made. The fish had a light crunchy coating and didn't taste "fishy" (as is often wont to happen w/fish tacos for some reason). The crisp cabbage on top, pico de gallo and house made crema on top made a dynamite combo.

As for hubs, I was thinking "Cheese enchiladas are enchiladas are enchiladas........." Not so. These melted in your mouth from the home made tortilla to the cheese mixture inside. The mole sauce on top is what set it apart. The layers of flavor, the earthiness.....really just the authenticity, was surprising to me.

Even the house beans and rice on the plate weren't "throw aways" (as I like to call them) like a normal Mexican taqueria. I could've eaten a large bowl of the spicy, flavorful black beans. And I'm not even normally a black bean fan. And no peas in the rice! Yay! (I know they shouldn't be in there any way, but when does that stop Mexican joints around here? ;) )

And next was:

Bouchon

Bouchon was my highly anticipated Sunday brunch. I was worried that as a Thomas Keller offshoot that it would be more hype and less substance. But, my fears were unsubstantiated.

The physical interior as well as the clatter, hustle and bustle is about as traditional french bistro as you get. The wait staff in black and white with black bow-ties and long white aprons (even the females). There is a lovely garden terrace you trail into from French doors off of the side of the restaurant which is technically located on top of the the Venezia Tower in the Venetian. Unfortunately, on the Sunday we showed up, the weather was cold and rainy, so no patio for us! (Next time!)

Hubs got an omelet, I went all out w/the Croque Madame. All lived up to and exceeded expectation if you're looking for truly delicious bistro fare. It's definitely my current fav Vegas brunch spot. I also highly recommend the deliciously potent mimosas!

And lastly we had:

Craftsteak

Tom Colicchio's Craftsteak was our last hurrah on a whirlwind trip before heading home. This was the only place I made a reservation using Open Table. We selected this particular restaurant b/c as Top Chef fans, we thought it would be kind of fun. :)

We were seated right away, even though we showed up early, in a low slung banquette area by the bar. There's a larger (noisier) dining room towards the back of the restaurant. I was quite happy to be ensconced in my little sofa on our 2-top table. That is, until we had neighbors join us. Isn't that always the way? Now, I don't want to turn this into a "Vegas is losing it's charm" rant, but I do want to clearly state my observations.

What was supposed to be a quiet, tasty, romantic, low-key evening where we dropped 2 bills, ended up with us being audience to a couple that I think really had no idea where they were. I think they just tripped over the restaurant off of MGM's casino and thought, "This is open, I think we'll annoy people and eat here."

Off the bat, the woman (youngish 20's in casual, tourist gear) was yelling into her zebra striped cell phone that she "couldn't hear!" her kids. At least 7 times. I know. Because I was counting. Meanwhile, her husband in sports jersey regalia is asking, "How much does a beer cost here?"

Le sigh. I know I'm going to come off as a snob here. But, I'm not, really, I promise! I just wanted a nice dinner out, dressed up hot for my man, enjoying some relaxed atmosphere. If I wanted this sitting next to me, I could pay $35 and go to Applebee's! Ok, I'll spare you the rest b/c it's really not Tom's fault. It's a comment on American society that I'm not willing to make in this humble little blog.

Carrying on-- they bring fresh rolls to your table in a little screaming hot cast iron pan. If you go, be careful not to fill up before your meal on these nuggets of goodness! For starters, hubs got the lobster bisque and I got the truffled spinach salad. Hubs said the soup was more creamy, less "seafoody" (I have to take his word b/c I'm allergic) and that he'd had better. My salad, was organic spinach w/a truffled dressing and a few thinly sliced daikon radish on top. Not much to write home about other than it was seasoned well?

For dinner, hubs got the NY strip, I got the hanger steak. Both were cooked to medium rare perfection and were really the highlight of the experience. Well, other than the wild mushroom risotto and the blue cheese polenta. Both were so ridiculously good that I wanted to take a bath in them. I seriously could've just ordered the risotto and been completely satisfied. The wild mushrooms were not mixed into the risotto, instead they were left steaming atop the dish. They had been sauteed and then caramelized so that the edges were crunchy and full of earthy mushroom flavor. The texture contrast with the risotto was fantastic.

Obviously, we skipped dessert b/c we were both about to blow up. Plus, it "saved" more money for gambling! :)

There's my roundup. I hope this helps someone narrow down the diverse and wonderful restaurantscape that is Vegas before their next trip!

XO
Bella

Amici Ristorante

2009-04-14T08:34:00.000-07:00

Last Friday found the hubs and I with our favorite couple friends wandering around Carytown looking to celebrate a birthday dinner.Technically we were supposed to go to Mezzanine, but without a reservation it was an hour wait. The hostess that night at Mezzanine, Charmaine, sent us down the street to Amici. We were all hungry, it was close by, we’d all heard good things about it, so we felt it was a no brainer and headed out.

Amici’s recently been doing some construction to beef up the patio area. They’ve bricked it in and it’s set back a little from the sidewalk so that you don’t feel like you’re out in the middle of Cary Street (like Can Can). As our party was navigating the crushed pavement to get up the steps into the establishment, a smiling face opened the door and welcomed us in. I don’t care who you are or where you're at, you can’t beat that. We were seated right away in the upstairs dining room. The entire restaurant seating area, both upstairs and down can’t be more than 500 square feet. So, it lends itself to feeling instantly cozy and intimate.

Our server came up and kindly solicited drink orders right away. And I will say right here, that service is what Amici does best. We wanted for nothing this evening and the response was helpful, never overbearing. We all felt comfortable from the moment we walked in until we trotted down the stairs out to our car. Well, until we had to get up and use "the facilities." Remember how I said Amici's was cozy and intimate? This also includes the restroom placement. Tucked into the back left corner of the upstairs dining room, it was uncomfortably close to the dining area. And the ladies toilet makes sounds. Rude sounds, that I was concerned other diners RIGHT OUTSIDE THE DOOR, might mistake for emanating from me! I only mention this, b/c I figure someone would like the fair warning that I never received! But, I digress from the important subject, the food!

Our meal was definitely noteworthy. The hubs and my friend shared the calamari starter. I was told the calamari was tender, the coating crisp and an extra bonus of zucchini fries were mixed in as well as a side of house dipping sauce. Their plate cleared in a matter of seconds. I assume this meant it was good ;) Myself, I started with the Peperoni ripieni -Roasted bell peppers filled with pancetta and goat cheese au gratin. Salty, sweet, creamy deliciousness, I never wanted it to end. I would barely share with the rest of my table.

For dinner, the birthday girl ordered Cannelloni di carne -Baked home made cannelloni pasta filled with meat and vegetables in a walnut cream sauce. I tried a bite and it melted in my mouth, much the way you think it should in reading the menu. Her hubs ordered the duck(Anatra ai frutti di bosco -Pan roasted duck breast with mixed berries and port wine reduction), which came with a savory bread pudding underneath. My hubs had the shrimp which also had this bread pudding hiding underneath. This item was not outlined on the menu, so I wanted to point it out b/c both guys went crazy over it.

I ordered, with great anticipation, the Osso Bucco on special. The meat was flavorful and fork tender as it disintegrated upon contact. My only complaint was the risotto. It was supposed to be a traditional Milanese risotto, which to me, is a saffron risotto with grana padano/parm-reg cheese. I’m not sure exactly what was in this risotto, only that it was finished with orange juice. Which, according to my palate, ruined the dish for me. This is completely a personal preference. There might be those of you out there that would enjoy the sweetness. It was not, however, what I was expecting and therefore I was disappointed.

We skipped dessert as nothing was really speaking to us (and we had some dessert waiting for us at the Phoenician, thanks Naji!) But, the dessert menu contained the usual suspects: tiramisu, gelato, after dinner coffees, frangelico, port etc. etc.

Overall, with 2 starters, 4 mains, an asparagus and bottle of wine for the table, we made it out of there for $55 a person. Not bad for a fine dining, gourmet experience with excellent service! I will mention though, that our party(mid-30's) did not fit into what seemed to be the typical octogenarian demographic. Seems to be a favorite amongst mature diners. I can see why, with what seems to be reliable friendly service and reasonably priced great food. I guess with age does come wisdom! ;)

Amici Ristorante
http://www.amiciristorante.net/

3343 W Cary St

Richmond, VA 23221

(804) 353-4700

BT: Good things hide in the freezer.....

2009-04-13T05:47:00.000-07:00

I was reading a local blogger talking about freezing wine today and there was total backlash in response. As well there should be when you talk about drinking it after freezing. However, I do freeze leftover wine to cook with later. And to me, that's just fine. Nigella Lawson even agrees with me on this one. ;)

It got me to thinking about what else I stash in my freezer to have on hand. And it's actually quite a bit. I realized that I use my freezer as a second pantry. I understand in these trying economic times, we are all striving to save money. The freezer can definitely aid and abet in this area. And I thought that in sharing what I keep, it might be useful & inspiring to someone. So, here goes the top 10 things I stash in my freezer:

1. Wine - As I already stated, any leftover wine goes right in the freezer. I actually used some frozen, left-over pinot grigio in my Easter gougeres yesterday.

2. Bread - I always buy a cheap whole grain baguette at the market on shopping day. Merely to bring it home, slice half of it into rounds and the other half into small squares to throw into the freezer. This way I can have homemade croutons for soup/salad or a crostini appetizer on the whim.

3. Herbs - You have to be careful here, some herbs, such as Basil can be tempermental. But I find that chopping up flat leaf parsley, blotting the water out of it and throwing it into a baggie to freeze works quite well! Other good herbs to throw into a container and freeze directly are sage, tarragon, chives and thyme. For basil, I will chop it fine, place in a baggie and pour in enough water to just cover the basil(roll up the baggie so all air is pressed out and basil is all at the bottom). This creates a little frozen herb log that I can break a hunk off of at any time to throw into a pasta sauce. Herbs in this form are not good in place of fresh in a salad etc.

4. Homemade Chicken Stock - Invariably, whenever I make a whole chicken, the next day I will make stock. I store the stock in freezer baggies in 1/2 cup increments. This pretty much guarantees easy measurement and less waste.

5. Whole Coffee Beans - There's a lot of arguement surrounding the freezing of coffee beans relating to whether freezing is good for the bean or not. Personally, I've not had a problem and since I'm the only coffee drinker in my house, it takes a while for me to go through a pound. Thus, my freezing method does keep things fresher for me, longer.

6. Nuts - Pine nuts, walnuts, pecans, hazelnuts(Best in Show flashback anyone?) - you name the nut, it's probably in my freezer. Since nuts are rife with natural oil, they eventually will go rancid if stored too long unused. Thus, I always throw them into the freezer upon opening a package. Great to grab a handful to toast up and throw into salads.

7. The Usual Suspects - meat, veggies, maybe a lean cuisine or 3

8. Leftover Tomato Sauce or Paste - I will place separate tablespoons of paste in a freezer baggie, in order to be able to grab it quickly later in the quantity I need to throw it into sauce or chili.

9. Blueberries - I always throw these suckers in a freezer baggie before they turn on me. The hubs and I are usually good about finishing these up fresh, but not always. Therefore, whatever leftover blueberries hit the freezer usually become part of a blueberry pancake on Sundays!

10. A Bottle of Stoli - My inner Edina insists on this. 'Nuff said.

I hope this was helpful to someone or at the very least made you realize that the freezer isn't always where good food goes to die! ;)

XO
Bella

* BT = Bella Tip

Parmesan Gougeres

2009-04-12T09:20:00.000-07:00

These were a nice accompaniment to Easter's Coq au Vin. They disappear so fast, it's almost like you never made them! :)

Parmesan Gougeres
adapted from recipe on Epicurious

1/4 cup white wine
1/4 cup water
1/2 stick butter
2/3 cup All Purpose flour
3 large eggs, room temp
1/2 cup good Parmesan + more for sprinkling (optional)

S&P to taste

Preheat oven to 375°F. Line large rimmed baking sheet with parchment. Combine first 3 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.

Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in 1/2 cup parmesan.

Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.

Bake gougères until puffed, golden brown, and dry, about 30 minutes.

Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.

* Can sprinkle a bit more parmesan on top of the gougeres about 20 minutes in to the baking process

Coq au Vin

2009-04-12T08:58:00.000-07:00

Spring has officially sprung here in Virginia. It's clear, sunny and cool. A perfect day for the Coq au Vin our friend requested I make. Now, I don't know if Coq au Vin is necessarily considered a spring dish b/c it's pretty hardy. However, for today, it's really the perfect meal.

Beyond the Coq au Vin, I want you to take a close look at the label of the mini-cognac I used in the recipe. Notice the TWA? If I remember correctly, it's been a while since TWA has been in business. Not sure how old this little guy is, but he still had that amazing aroma that hits the nose the second you opened him up. So, into the pot he went!

I inherited this tasty treasure from a friend whose uncle who used to travel all the time and collect mini-bottles. He had such a collection that he passed a chunk off to my buddy. Lucky for me, my friend doesn't drink cognac. Nor do I, typically, but I knew I would eventually cook with it! So, into my pocket it went. And I've enjoyed thinking about the adventures this small vial of delightful flavor went on before it became part of my Easter meal. :)

I used Ina Garten's shorthand recipe for Coq au Vin and have to say that it's a keeper. I drooled from the second the bacon hit the olive oil, until the last bite went in my mouth--

Coq Au Vin
courtesy, Ina Garten

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.

Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

*Note- Ina is a bit heavy handed with the salt, you would do well to back off of her amounts listed here.

Mezzanine

2009-02-07T19:39:00.000-08:00

Get thee to Mezzanine pronto.

That's really all I need to write for this one. The girls and I were having a leisurely evening out and first ventured over to Si. Cute interior and amazing smells wafting throughout the place. But, alas, there was a 45 minute wait and the bar area was awkward and could not accomodate the three of us adequately. So, we decided to roll out and find another spot.

Walking to the car, I'm running through the "list" in my mind of places I'm always meaning to drop in on. For some reason, Mezzanine rose to the top. And boy, am I glad that it did.

Richmond has really been needing this gem.

Open just six months, their "claim to fame" is a focus on local and organic items on their menu. The food is as fresh and as inventive as touted. Our party had the fried green tomatos with crab, shrimp and grits, seafood risotto, free range chicken (skin stuffed with THE GOAT!) celery root and haricot verts and the banana spring roll for dessert.

Alas, I am allergic to shellfish so I could not taste the first menu items, so I'll report those second hand to you. Our girl who had the shrimp and grits is a proper southerner who KNOWS her grits. She could not stop raving about this dish.

Our other girl who had the seafood risotto loved it so much, she was trying to break down the components so she could recreate it. Generous hunks of scallop and shrimp, it was surrounded by a roasted red pepper creaminess. The fried green tomatos were thick, but tender inside(difficult to achieve). The coating was cornmeal, thin and perfectly crisp. They were a wonder to all who beheld them.

Myself, I had the chicken and didn't talk until I was finished. Perfectly seasoned, tender, with a punch of goat cheese waiting under the skin. Combine this w/the tomato puree underneath and a swatch of pureed celery root and you have nirvana my friend.

We all opted to share the banana spring roll dessert and it was the perfect ending to a stomach pleasing meal. Sweet cream cheese and banana inside a crispy shell. cut into 4 bite sized pieces, there was a chocolate dipping sauce and toasted coconut on the plate to top things off. Delectable.

We were informed that they do brunch and have a bloody mary bar. *raises eyebrow* Now there's something to get excited about, as I have yet to imbibe a good one in this town. So, hopefully I'll be reporting back when I have one. (notice, I did not say IF)

This one is a treat for the senses, it's priced well, great staff and warm atmosphere. Can't miss.

Personally, I think it's my new favorite spot.

App's average $9
Entrees $14- $30

Mezzanine

http://www.mezzanine3433.com/

3433 W Cary St

Richmond, VA 23221

(804) 353-2186

French Chicken in a Pot

2009-01-31T13:46:00.000-08:00

I picked up the Best Recipes & Reviews 2009 from America's Test Kitchen recently and found this gem. I'm going to recommend you pick it up as well. This edition has everything from Chicken Tikka Masala to Tiramisu. Mr. Kimball never lets me down.

If you like crispy skin on your chicken, feel free to go ahead and skip this post.

This recipe's method basically steams the chicken in the oven to create the most succulent poultry you could imagine. Chicken that tastes like chicken, novel concept! Not to mention the heavenly jus rendered from the process.

The second best part of this recipe is how amazing your house will smell while making it.

French Chicken in a Pot
Serves 4

1 (4 1/2 - 5 lb) roasting chicken
2 tspn kosher salt
1/4 tspn pepper
1 tbsp olive oil
1 small onion, chopped
1 celery stalk, chopped
6 whole garlic cloves, peeled & trimmed
1 bay leaf
1 med. rosemary sprig (I used thyme)- optional
1/2 - 1 tspn fresh lemon juice

Heat oven to 250. Pat chicken dry and season with salt and pepper. Heal oil in dutch oven over med. heat until just smoking. Add chicken, breast side down, scatter onion, celery, garlic, bay leaf and herb (if using) around chicken. Cook until breast is lightly browned, about 5 minutes.

Using tongs inserted in cavity, flip breast side up and cook until chicken and veggies are well browned, 6-8 minutes.

Remove dutch oven from heat; place large sheet of foil over pot and cover tightly with the lid. Transfer pot to oven and cook until thermometer reads 160 degrees in the breast. and 175 degrees in the thickest part of the thigh (80-110 minutes).

Transfer chicken to carving board, tent w/foil and let rest for 20 minutes. Meanwhile, strain juices from pot through a fine mesh strainer into a fat separator. Discard solids, you should have about 3/4 cup juices. Allow liquid to settle 5 minutes, then pour into a sauce pan over low heat. Carve chicken, adding accumulated juices to the saucepan. Stir lemon juice into jus to taste.

Chili, how can I make thee.....

2009-01-09T10:46:00.000-08:00

.....let me count the ways.

Ok, seriously, how many ways can I futz with chili? I dunno, I feel like haven't even scratched the surface yet. I love just throwing stuff into a pot and seeing how it turns out. And apparently chili is my medium. This particular recipe is reminiscent of a diner chili, which happens to be my favorite style. I don't care for chunky veggies. I want a sweet tomato base, beans and meat. Simple, straighforward deliciousness!

I will say, all modesty aside, that I think this is my favorite one thus far in my home cooking career. Not as spicy as my other chilis, it's a nice balance between sweet (tomatoes/ketchup), sour(lea & perrins chicken marinade/beer), salty and spicy. Some of you might turn your nose up at the ketchup, but I saw someone use it recently on food network's Triple D (one of my fav shows currently!) and I thought I'd give it a shot. In my opinion, I think it works!

Sierra Nevada Pale Ale Chili

1 28 oz can crushed tomatoes
1 28 oz can tomato sauce
1/2 c. ketchup

1 T. Lea & Perrins "White" Worcestershire/Chicken Marinade
1 large onion, chopped fine (I pulverize mine in the food processor)
4 large garlic cloves, pressed
1 bottle Sierra Nevada Pale Ale
Pinch of dried Oregano
Chili powder
Cumin
Garlic Powder

Red Chili Flake
4 regular cans beans of your choice
Salt
Pepper
3-4 frozen/fresh chicken breasts
Olive Oil

Preheat oven to 400 degrees. Meanwhile, rub chicken down with olive oil and season with pinch of oregano, chili powder (be generous), 1 tspn cumin, salt and pepper. Roast anywhere from 35 minutes (fresh) to 45 minutes (frozen). Place in bottom of crockpot. Pour in tomato sauce, crushed tomatoes, ketchup, lea & perrins chicken marinade and beans.

On stovetop, sweat onions and garlic over medium heat until translucent (approx 5 minutes). Adding palmful of chili powder, 1 tspn cumin, salt and pepper while onions cook. Pour in beer and reduce by half. Pour into crockpot with rest of ingredients.

Cook on low all day, or cook on high for a few hours. Shred chicken a few hours in when tender.

Serve with your favorite sides! Preferably a nice beer bread or jalepeno corn bread~!

Pepper Encrusted Pork Tenderloin

2009-01-09T10:38:00.000-08:00

This is one I can't believe I haven't blogged about before! It's a standard and a favorite in our home. Originally from Cooking Light, this recipe's title is a mouthful, but just wait until you try it! My two changes were to use brown sugar instead of regular white sugar and I strain the sauce. I always want to eat this delectable sauce like it's a soup. Yes, Virginia, it is that good.....

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

The crushed peppercorns that coat the pork provide taste and texture counterpoints to the smooth, semisweet sauce. When adding the soy mixture to the caramelized sugar, be careful of steam that may rise from the pan.

Cooking spray
1/4 cup minced white onion
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup water
1/2 cup sugar(brown)
1/4 cup low-sodium soy sauce(tamari)
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons butter
2 (1-pound) pork tenderloins, trimmed
1 tablespoon black peppercorns, crushed
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; sauté 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm.

Preheat oven to 350°.

Rub tenderloins evenly with crushed peppercorns, thyme, and salt. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tenderloins, browning on all sides (about 5 minutes). Bake at 350° for 23 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.

Yield: 8 servings (serving size: 3 slices pork and 2 tablespoons sauce)

Whipped Cauliflower

2009-01-09T10:27:00.000-08:00

Ahhhhhhhh New Year's resolutions! That's what brings me to this post today. After the holiday noshing on fondues and all things lovely and fattening, I am craving vegetation. And I'm laying starches to the side at the moment. Enter, Cauliflower.

Even if you detest Cauliflower, I'm going to challenge you to try this recipe and tell me you didn't like it. Very yummy! Not potatoes by any stretch, but certainly a worthy accompaniment to any protein. In my case, my pepper encrusted pork tenderloin with a soy ginger sauce, which I will post about next!

This makes either 2 generous portions or 4 modest ones.

Bella's Whipped Cauliflower

1 head cauliflower
2 Tbsp half and half
1 Tbsp butter

1 can chicken broth

Salt

Fresh ground pepper(or white pepper)

Special equipment: Food processor or blender

Cut head of cauliflower into florets. Trimming stems closely. Place in pot and pour in chicken broth. Boil until tender (approx 10 minutes). Strain. Place in food processor with all other ingredients. Pulse approx. 5 times or until the texture pleases your palate. Season to taste.

Hope you enjoy this as much as we do!

Creamy Mushroom Phyllo

2008-12-29T06:56:00.001-08:00

This is one of my favorite hors d'oeuvres to make and eat! I will assemble and freeze these beauties about a week before a party. If you can't find dried porcini's, don't worry. The tastiest batch I've ever made had a combination of dried portobello, chanterelle and wood ear mushrooms. So, don't be afraid to mix it up! I hope you enjoy these as much as I do.

Creamy Mushroom Phyllo Triangles
courtesy Cooking Light

This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don't fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 pound button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray

Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.

Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.

Preheat oven to 375°.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.

Bake at 375° for 20 minutes or until golden. Serve warm.

Poinsettias

2008-12-29T06:49:00.001-08:00

While looking for a festive party drink, I tripped across this Southern Living favorite. It's very tasty and was a big hit!

Poinsettia Punch

Chill the Champagne and juice in the refrigerator before the party; then mix the punch right before serving. I actually mixed everything except the champagne in separate gallon sized zip-top baggies. That way, when I needed to mix another pitcher, everthing was good to go!

1 (750-milliliter) bottle Champagne, chilled
3 cups cranberry-apple juice, chilled
1/4 cup thawed white grape juice concentrate
1/4 cup Grand Marnier

Stir together all ingredients in a 2-quart pitcher.

Serve in Champagne flutes.

Fondue

2008-12-29T06:36:00.001-08:00

Part of our family's tradition every year is to do both a cheese & chocolate fondue. This can happen on Christmas Eve or New Year's Eve, we're not particular about the date. We indulge sometime around the end of year holidays.

This year, we did fondue for friends at a small gathering and it was a big hit. Here are our favorite recipes--

Ultimate Cheese Fondue
courtesy, Tyler Florence

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard Pinch nutmeg Assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Chocolate Fondue
(not sure where this recipe came from, it's just in my files and happens to be our fav :) )

16 oz bittersweet chocolate
1 c. heavy cream
1/2 c. caramel syrup/ice cream topping
3 tbsp Grand Marnier

Slowly melt together all ingredients over a double boiler. Once all items are fully combined, serve and enjoy! Some dippers may include bananas, strawberries, pretzel sticks, pound cake, angel food cake, marshmellows, green apples.

Scalloped Yukon Gold Potato Gratin

2008-12-24T12:19:00.001-08:00

This another one of my "what can I make with leftover crap?" recipes.

(Inspired by this Bon Apetit recipe)

We served this Christmas eve w/a salad and a nice steak, chased by creme brulee.

Happy holidays, one and all!

Scalloped Yukon Gold Potatoes

4 small/medium yukon gold potatoes

1 - 1 1/4 c. heavy cream

1 tspn fresh, chopped thyme
1 large garlic clove, pressed

2 tbsp butter

1 tspn kosher salt

1/2 tspn fresh ground black pepper

4 oz grated gruyere

Peel potatos, cut in fourths lengthwise.
Take the 2 parts of one half next to each other and slice into thin pieces 1/8" thick.
Repeat until potatoes are all sliced. Dump into a bowl of cold water.

Combine cream, butter, thyme and garlic in medium saucepan; bring to simmer.

Remove from heat.

Butter an 8x8 glass baking dish. Drain potatos, pat dry w/a towel.

Transfer half of potatos to baking dish. Spread evenly. Sprinkle half of salt and pepper and half of cheese. Repeat w/remaining potatoes, salt, pepper and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.

* Can be made 6 hours ahead

Preheat oven to 400F. Cover tightly w/foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10minutes; serve.

Cranberry Cravings Cake-

2008-12-24T09:21:00.000-08:00

This particular cake holds a special place in my memory & my heart as it was served during a Thanksgiving trip to see old friends. These friends were the ones that took me in during college and after when my own family wasn't so much fun to be around. :) Love you guys! You know who you are!

I have tweaked it a bit to my tastes, but the original recipe may be found here. Tubs of icing are convenient, however, I find homemade cream cheese icing to have no match!

I am no baker and I make no excuses or apologies about that. I also take help from a boxed cake mix where I can get it! If you can make a yellow cake from scratch, knock yourself out! It will only make this mouth watering dessert more delicious.

To start, storing this bad boy is a bit tricky. It has to go in the fridge and therefore needs to be covered. No easy task w/cream cheese frosting. Thus, I have a cake plate with a dome cover.

This particular cake plate is challenging b/c the bottom also has a lip on it. Good for keeping the cake fresh, bad for the person who wants to frost. So, I lay a few bits of parchment around the edges and then put the dome on to press the parchment into the plate. This helps stabilize the paper so I can easily throw the first layer onto the plate.

Cranberry Cravings Cake

Filling:

1/2 cup cream cheese, softened
1/4 cup whole berry cranberry sauce
1/2 cup whipped cream
Cake:
1 package Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1 cup cranberry juice
1/3 cup frozen orange juice concentrate, thawed
1/3 cup Canola oil
3 large eggs
1 teaspoon red food coloring
Cooking Spray
A few tbsp of flour
Frosting:
2 8 oz packages cream cheese

10 tbsp softened butter

4 tspn vanilla

4 c. powdered sugar, measured after sifting

For the frosting:

Beat cream cheese with butter and vanilla until combined. Gradually add powdered sugar that has been sifted after measuring. Continue to add sugar until you reach a consistency and sweetness that fits your taste.

For the filling:

In medium size bowl, blend together cream cheese and cranberry sauce. Gently fold whipped topping into cream cheese mixture. Chill until ready to assemble cake.

For the cake:

Preheat oven to 350F.

Grease sides and bottom of three 8- inch baking pans with nonstick cooking spray. Flour lightly.

Blend dry mix, cranberry juice, orange juice concentrate, vegetable oil, eggs and food coloring in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour one-third of batter in each pan. Bake immediately.

Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before assembling.

Place one layer on serving platter. Spread with half cream cheese mixture. Top with second layer and remaining cream cheese mixture. Top with remaining layer. Frost top and sides of cake with frosting. Garnish with fresh cranberries, orange twists and orange zest curls, if desired. Refrigerate cake until ready to serve.

Parmesan Dijon Chicken

2008-12-20T16:52:00.001-08:00

I'm baaaaaaaaaaaaaaaack! And actually cooking in my kitchen :)

Tonite's assignment was to jazz up the boring, old chicken breast.
I happened across this particular recipe in my ages old "To Try" pile that has been languishing in the back of my file cabinet.

I have no idea where this particular recipe came from, so if you do, let me know! I'd love to give someone credit for this wonderfully savory chicken recipe. Not only is it tasty and looks great, but it's also a snap to make!

Parmesan Dijon Chicken
Serves 2

2 chicken breasts
3 Tbsp Dijon Mustard
1 Tbsp white wine
Pinch of salt
1/2 c. panko
1/2 c. fresh grated parmesan
Fresh ground black pepper to taste

Combine mustard, wine and salt in one bowl and the panko, parmesan and pepper in another. Dip chicken in mustard mixture, then dredge through panko mixture. Place in greased baking dish (one w/a rack inside is preferable so the bottom gets crispy as well) and bake at 400 degrees for approx. 30-35 minutes.

Dear Santa,

2008-12-18T17:53:00.000-08:00

This is all I want for Christmas. I swear.

Oh, and maybe a trip to Napa to actually visit the French Laundry?
Too much? The economy, you say? Ok, maybe next year.
I'll just settle for the cookbook.
Thank you!
XO
Bella

Mamma Zu

2008-12-18T10:29:00.000-08:00

Today, at long last, I had the opportunity to visit (according to locals) that bastion of ultimate Italian cuisine in the river city-- Mamma Zu's.

Living here in RiVA for the past 5 years, I've heard pretty much all of the scuttlebutt surrounding Zu's. Words like 'dump', 'dive', 'surly', 'attitude', 'churlish' and 'fractious' have all been thrown around.

Being a Zu neophyte and having heard these stories, I was touched with a tad bit of mild apprehension about my lunch today. My anxiety was all for naught. Certainly, all of the aforementioned appellations apply. However, 'heavenly', 'delightful', 'authentic','charming', and 'intoxicating' would be appropriate as well.

Richmond, I get it. Many times I don't, but this time, I really, really do. Ours was a simple lunch, not too many folks up in the joint and one of our party almost got stabbed when she requested her entree they forgot after the rest of us had already finished. (Well, she didn't really almost get stabbed, but I feel a strong moral imperative to help hold up the fearsome urban legends swirling around MZ's). But I get it.......there's just this vibe. No other way to explain it. Oh, and the pasta! My lord.......

If I had to explain it, I would probably say it's b/c Zu's is completely unapologetic for who they are. Personally, this is an attribute I appreciate, respect and admire. Also, perhaps my own personality "quirks" lend to feeling like I "fit in" to this environment- LOL! It takes solid cajones to say, "This is who I am, like it or get the hell out." And that's exactly what Zu's does.

We ordered the white pizza, penne gorgonzola, spaghetti carbonara and the fabulous pasta w/sausage, broccoletti and ricotta. The white pizza was exploding with roasted garlic flavor. The smell overpowered the restaurant as it was being made (no complaints here however, as my enthusiasm for garlic knows no bounds).

The penne and spaghetti, both creamy, rich and tasting exactly as you would want them to. And lastly, but most certainly not least-- the sausage pasta w/broccoletti and ricotta. Three simple words cover it all = To.Die.For. The sausage is a hedonistic indulgence of the senses. I may not know a lot in this life, but I do know I will be dreaming about this particular dish for many nights to come. :) And it will draw me back.

If you haven't gone, I encourage you to go. All the things you've heard are true and make for a unique and revered Richmond experience. Get thee to Zu's, pronto!

** I would also like to add, that without any prompting or threat of physical violence, the manager took 1/2 off of my friend's dish that had been forgotten.

**PS They only take cash, local check or AMEX.

Mamma Zu

501 S Pine St
Richmond, VA 23220
(804) 788-4205

1 North Belmont

2008-10-30T06:56:00.000-07:00

Friday, this blogger celebrated a birthday out in the swinging metropolis that is Richmond. My hubs was so kind as to take me to 1 North Belmont. This was a highly anticipated event as I am a closet (no more!) francophile.

We arrived for our 7 o'clock seating and the restaurant was about half full. We were allowed to choose our table, which I thought was nice, so we situated ourselves next to the quiet, empty bar area. The decor itself was warm and modestly elegant with chippendale style chairs at all the tables, silver candle lamps and white table cloths. Overall, 1 North Belmont does a good job at creating a quiet, cozy, romantic environment. The wait staff is kind and gracious, albeit a little stiff. The restaurant never did completely fill or feel busy.

Since the evening had a touch of chill, the hubs and I opted for soup as our first course. An inspired choice indeed! Hubs had the seafood bisque. Apparently, it was so good, his vocal chords were paralyzed until he was finished. :) I ordered the butternut squash soup. The serving staff came out w/a soup tureen for each of us and ladled our soup, steaming hot and fresh, right before our eyes. Hubs soup was served over crab meat and chive, my bowl appeared w/candied pear and creme fraiche in the bottom. I have to say, my butternut squash soup tasted like a bowl full of Thanksgiving and was truly lovely.

For dinner, hubs ordered the steak au poivre, which was perfectly cooked and tender. I ordered the Sole Meuniere, which was fileted tableside. And it was quite a show! In silence, for what felt like an hour, we watched the waiter pull 4 filets off of the Sole with 2 large tablespoons. This was not a $49 worth show. That's right, you read that right, the Sole was $49. Hubs steak was $46. So, I will state at this point unabashedly that our meal was VERY overpriced. Granted, our meals were good, but each of our entrees, in my humble opinion, should not have cost over $35 each. The fish was decent, but not noteworthy.

Once the entrees were consumed, hubs and I decided to head off to Can Can for post-dinner drinks and dessert. I would like to mention as I perused the Can Can menu, I noted that their Sole Meuniere cost $23.50. Which, I believe is much more reasonable for this dish. Our meal at 1 North Belmont which included bottled water, 1 glass of Austrian Pinot Noir, 2 soups and 2 entrees was $150. Yes, you read that right...........$150.

Hubs and I agreed that we appreciated the atmosphere of 1 North Belmont more for our occasion b/c it was without the bustle, clatter and general cacophony always heard echoing from the rafters of Can Can. But, bottom line, we believe we paid way too much for our meal. I would however, recomment 1 North Belmont as the starting point for a Girls Nite Out. Or an end. You could have soup(which is quite filling by itself) and champagne or dessert and champagne up at the bar. But, we will probably not be back for a special occasion.

*Addendum: Recently, we made travel plans for Vegas (12/08). I'm doing a little research on Bouchon and it starts to dawn on me. Bouchon, THOMAS KELLER'S CREATION, is more reasonably priced than 1 North Belmont. It literally almost makes me want to tell people to never go to 1 North, just on principle.

1 North Belmont
1 N Belmont Ave
Richmond, VA 23220
(804) 358-0050

Avenue 805

2008-10-20T07:23:00.000-07:00

Friday nite found the hubs and I out at Avenue 805. I have to say, I immediately liked the comfortable ambience and atmosphere upon entering this establishment. Dim lighting, original art on the walls, votives flickering everywhere, pale blue & green, pleather booths, stacks of wine stashed all over and a little Jack Johnson playing in the background......(and hubs plugging his ears in protest). Whomever designed the decor, obviously put a lot of thought into it.

We were greeted and seated immediately. The restaurant was about 3/4 full when we arrived around 7:30, seemingly doing a brisk business. We took a table at the very back of the restaurant, far from the chilly breeze blowing through the front door. Warm bread was immediately brought to the table, which we promptly tucked into.

For apps, we ordered the evening's special of smoked zucchini ravioli in a cream sauce topped with house made duck proscuitto as well as the white bean hummus platter w/fresh veggies and toasted foccacia. Both were excellent and I would easily order them again.

For drinks, I ordered a glass of the house Malbec. It should be noted that Avenue 805 favors their patrons selecting bottles of wine for the table and does very few wines by the glass. And mine had been sitting around too long in an opened bottle, teetering on the edge of undrinkable. I would love to have ordered a bottle of a full bodied cabernet, but the hubs doesn't drink wine and I can't finish a whole bottle by myself. And if I could, I'm not confessing it here! LOL! ;)

For entrees, we stuck to the basic pasta menu. The hubs ordering fettucini alfredo with shrimp. The alfredo sauce was creamy deliciousness, but the shrimp was rubbery. Which to me is an unforgivable sin. My gnocchi were soft potato pillows of delight, smothered in a bolognese sauce that was too sweet and not seasoned enough for my taste. I would love to see a gnocchi option with a tomato cream sauce and lardons added to the menu. Actually, that is my perpetual search in this city anytime I'm eating gnocchi.

For dessert, the hubs tried the carrot cake and it got an enthusiastic two thumbs up. Which is rare praise from him! The cake was moist, fragrant with spice, lacked raisins (which is a plus for the hubs) and had a rich cream cheese icing. I had the standard creme brulee, which fit the bill in texture as well as taste. I also ordered a post-meal coffee which arrived in a "Barryshnicow" mug. And as silly as it sounds, this sealed the deal for me to come back. I love a comfortably elegant restaurant that serves great food, but doesn't take itself too seriously.

I'd also like to note the service- friendly, responsive and every course was to the table, piping hot within minutes. Top notch and unbeaten in my experiences dining around Richmond. This is obviously a restaurant that cares about it's patronage and I, for one, will be back even though our entrees fell a little flat this first visit. B/c overall, Avenue 805 has all the characteristics of what I look for in a "regular" place. :)

Avenue 805

805 N Davis Ave
Richmond, VA 23220

(804) 353-2505

It's Chili Time again, folks!

2008-10-15T09:44:00.000-07:00

I get so excited for Fall, b/c that means I get to bust out my soup and chili repetoire. Today, I've made my first batch of chili for the season and I have to say it's my tastiest one yet! I never make the same chili twice and this one's a little more en fuego than I normally make (per hubs tastebuds' request). So, this recipe should hopefully make you heat seekers happy. Simultaneously, I think it's pretty flavorful. The smell alone makes my mouth water.
I hope you get to make and enjoy this!

B's Bohemia Chili

Olive Oil

1 onion, finely chopped
4 cloves garlic, finely chopped

1 jalapeno, seeded, deveined and finely chopped

1 lb ground chicken
3/4 bottle of Bohemia beer
Smoked Spanish Paprika
Dried Oregano
Chipotle Chili Powder
Chili Powder
Powdered Garlic

2 Poblano peppers- roasted, seeded and finely chopped
2 14.5 oz cans of diced tomatos w/jalapeno

2 28 oz cans of plum tomato puree

5-6 cans beans of your choice (I used white & red kidney as well as pinto), drained and rinsed

1 1/2 Tbsp tomato paste

1 c. chicken stock

Salt and pepper to taste

Turn on broiler and blister 2 poblano peppers (about 6-7 minutes per side). Once roasted, put the peppers in a small bowl covered with plastic wrap. When cool enough to handle(approx 10-15 minutes), skin, seed and chop finely.

Meanwhile, heat a dutch oven w/a little olive oil in it over medium heat. Add onions, garlic and jalapeno sweating for approx. 5 minutes or until onion is translucent. Crank the heat to med-high and then add chicken along with half of the amount of spices you intend to use.

I don't give exact measurements for the spices b/c everyone's tastes are different. I will tell you that to start I use a palm full of chili powder, 1/2 palm of garlic powder, 1/2 palm of chipotle(this has A LOT of kick!), 1/3 palm of smoked paprika and a hearty pinch of oregano.

Once the chicken is cooked through, I add the 3/4 bottle of Bohemia and tomato paste. I let it simmer until it becomes like a thick gravy surrounding the chicken, approx 10 minutes.

Transfer chicken mixture to a crockpot and add the other half of your seasoning, poblanos, tomatos, beans, chicken broth, salt and pepper to taste. Cook on low 6-8 hours. Serve with corn bread! (this particular day, I made cheddar, scallion corn muffins, mmmmmm........)

Whole Paycheck......

2008-10-02T08:19:00.000-07:00

......finally made my way over to Short Pump to visit the new Whole Foods. I'm really still in shock that we got one. Since transplanting here from Chicago, it's something I have yearned for. Yet, when the store opened, I stayed away b/c I knew it was going to be bombarded.

Somehow this past Sunday, a friend talked me into popping into the WF. I was feeling brave that day (maybe it was the mimosa's from Millie's) so I said, "Sure! Why not?" And I was delighted to find, it's still as wonderful as I remember. It was busy, but not as insane as I had imagined.

Gorgeous and varied produce. So many kinds of yogurt, it boggles the mind. Cheese for days. Hot and salad bars, that, if I lived closer, would mean I would never cook again! I was very excited to find Fage, a greek yogurt called for in a lot of recipes I have on hold to try. And I'm happy to report I left unscathed with a mere $25 worth of goodies in tow.

I'm even more excited for the opening of Trader Joe's. Quality organic products at even more fair prices than WF. Yay! Richmond has finally come into the 21st century!

Note to self: Leave reusable shopping bags in car for impromptu shopping moments such as these.

Note to WF: A wider variety in the whole grain pasta would much appreciated. Didn't see much here I couldn't find at Kroger. Would esp. love to see whole grain orzo!

Millie's Diner

2008-10-02T08:04:00.000-07:00

Ok, I know Millie's is held in high regard and is much beloved in this town. And as much as I want to fall in love with Millie's, I find that for some reason, I just can not. I love the variety of their menu and what they represent as far as a quality local restaurant. However, I have yet to find something on the menu that speaks to me and beckons me to come back for more.

This past Sunday I went a-brunching with my ladies. A big part of brunch for me would be the beverages. Two complaints here-- bloodies at Millie's are neither tasty enough, nor do they have any heat, the mimosa's are extremely acidic and left me with indigestion. (And this is saying a LOT b/c I have an iron stomach).

I had the Huevos Rancheros, which were tasty enough, but nothing to write home about. And the "salsa" on top was actually super chunky and akin to pico de gallo. Others in my party had the breakfast burrito, eggs benedict served on a croissant and cheddar biscuits with gravy. The biscuits and gravy disappeared off of my friend's plate at light speed, so I take that to mean she enjoyed them. :) The eggs bene on a croissant got rave reviews, I have decided I will have to go back to try this. And lastly, the burrito, there was a bit of a scuffle over this particular item.

Normally, my friend is offered(by her regular waiter which we did not have on this day) to add eggs to her breakfast burrito. This particular Sunday morning, that did not happen, so my friend asked for eggs to be added. She was told a flat, "no." Granted, the sign upfront does say- "no substitutions" and that always puts the fear of God into me to not to have a "When Harry Met Sally" moment. But, since the precedent was set for my friend that she could have eggs, she was taken aback. And then sullen. I daresay it almost ruined our fun brunch. As a consolation prize we did get toast and apologies later.

I will say the coffee and potatos are great. And if you've ever read any of my other reviews, these are the 2 most important criteria in my opinion of a breakfast/brunch place.

In all, it was ok. Was it worth an hour wait? In my opinion, no. My preference for brunch in this town so far is for Can Can or Kitchen 64 (AWESOME bloody mary's).

http://www.milliesdiner.com/
2603 E Main St
Richmond, VA 23223
(804) 643-5512

Nationals Game

2008-09-26T13:33:00.001-07:00

Rode on up to DC to catch a Nationals' game this past weekend. It was my first time in their park and I have to say that it's fabulous! Reminds me a bit of Turner Field.

The team itself........meh, I've seen better. Cubbies anyone? ;)

Food choices abound, including a fav of mine- 5 Guys! But, I only sampled the Boardwalk Fries which were neither noteworthy, nor salty. Unlike the peanuts, which are a no-fail in whatever ballpark you find yourself.

And for fun---

Tip from B: Someone should really rethink this brand name:

You're welcome.

Fall cometh........

2008-09-26T13:00:00.000-07:00

........the temperature declines into the 60's and the rain softly patters on rooftops here in Central VA, my thoughts turn to what else? Tomato Soup! And grilled cheese!

I also have to share that I love using up odds and ends of pantry stores. I get a weird sense of accomplishment from doing this. I enjoy challenging myself to see how much leftover crap I can get into a dish that's still edible.

Also, hubs is sick and tomato soup is his fav. Turns out, this meal is a win-win for us both ;)

B's Tomato Soup
Serves 2

2 large, ripe tomatos (I had Hanover)
1 1/4 c. chicken broth
2 tspn tomato paste
1 tbsp fresh chopped basil
1 small onion, chopped (or half a medium)
1 small stalk celery, chopped
Salt & Pepper to taste
Sour Cream

*Chive for garnish, optional

Quarter and seed the tomatos. Throw everything except the sour cream in a small pot and bring to a boil. Cut to a simmer for 20-30 minutes. It's at this pt. the tomato skins loosen and you should be able to easily extract them with a set of tongs. (wouldn't hurt if you left them in either, it's a personal choice).

Once soup is done simmering, I hit it with a stick blender. If you don't have one, a regular blender would be fine. Just make sure to take the middle portion out of the lid to vent the hot liquid!

Ladle up the soup and hit it with a dollop of sour cream (although creme fraiche would be lovely if you have some, but if you'll recall, I'm trying to use up leftovers. So, sour cream it is!)

Serve w/a nice buttery grilled cheese (we like Irish Cheddar) and Bon Appetit!

Must See TV...

2008-09-22T09:01:00.000-07:00

Richmond, mark your calendars and/or set your DVR's for PBS at 6 pm, Sunday October 5th.

Mario Batali and Gwyneth Paltrow are taking a road trip full of feasting. This is a 13 part series discovering the rich traditions of Spanish foods called Spain....on the road again.

I'm partic. excited about watching this b/c Mark Bittman (NY Times food columnist and cookbook author) is joining the crew!

Popkins & The National

2008-09-16T11:01:00.000-07:00

This past Friday found me anxiously anticipating the arrival of The Cult at The National. Would they still be any good live? Would the lead singer still be hot? All the important, universe-impacting, hard-hitting questions.......... :)

Prior to arriving at The National, our crew met up at Popkins for a pre-show bite and a beer. It should be noted that Popkins has a new chef who has instituted a new menu w/a bit of French flair. The menu has poutines (which I may one day get around to trying), steak frites, tons of seafood options, various sandwiches on buttery, toasted egg bread, "pizettes" and many other items that will encourage one to drool. Maybe I'm the last to know, b/c it's been a while since I've dropped in here, but just wanted to pass the info along like any good blogger!

My friend and I tried the Pizettes. I had the mozzarella, tomato, basil and my friend tried the goat cheese, caramelized shallot and ham. Hers won me over, hands down. (Duh! It had GOAT cheese on it!) Salty, sweet delicious. Mine, not so much. The sauce was too thick for my tastes as well as too sweet. The crust gave itself away as pre-frozen, thawed and baked. We all agreed we missed the former chef's thin pizza crust. (Lesson: Don't cut corners! People notice!)

In closing, I would like to go back and try a few main course items to get an overall feel for the food again. I am sad that the chopped salad is gone, I really used to look forward to having it.

As far as The National, it did not disappoint! I am, by self-definition "old" (btw- over 30 does = old ;) ) and therefore like to sit down while enjoying a few hours of music. Our group was very lucky to find a handful of seats together on the upper deck/balcony.

Otherwise, it was standing room only on the floor and packed from corner to corner. They have a bar upstairs and down that have easy access and pretty good service, considering the amount of folks they are serving. The upper deck has bathrooms located in the back hallway, so you don't have to go all the way back downstairs to hit the ladies/gents (*I mention this b/c it's such a luxury. If you've ever been to The Riv in Chicago, you know what I mean!)

Opened in 1923, the interior seems to be restored, with a big, white, plaster dome in the middle of the ceiling and a romanesque frieze moulding all around the top walls of the theatre. I really love that as a city, we're trying to hang onto and restore our downtown/Jackson ward area.

The show itself was phenomenal with the encore consisting of, of course-- Fire Woman and Sanctuary. These guys really know how to please their fans and they have still got "it." My fav part of the show (other than the encore) was when Ian Astbury gave a shout out to the Jonas Brothers for "keeping it real" and being "Dirty Little Rock Stars."

Inlaw Visit = Canal Tour in Richmond

2008-09-16T10:05:00.001-07:00

To quote my husband, "The Richmond Canal tour is worth $5, but not 6.........." Sunday, after Hanna, was a beautiful, clear, no-humidity day. So in all, a lovely day to tour the canal. Of course we got there 1 minute past the time the first tour was heading out. So, we bought our tickets and opted to saunter up to Stool Pigeons for a Mimosa while we waited for the next tour to come around.

I think it's hard to hear the tour guide and the tour itself deserves a script that has more meat and structure. There's so much history in the bottom area that is significant that wasn't even touched upon.

My 2 fav parts of the tour were the mention of our lucky strike factory in The Shawshank Redemption as well as the turtles hanging out on the banks and swimming freely next to the tour boat :)

I also got a really sweet shot of downtown on our way back in:

Our lunch consisted of a trip to Zuppa. (I've talked about it on here recently). Which was not as crazy packed for lunch as it is for the work crowd during the week. The French Dip is still delicious and I've discovered that their chili cheese fries are worth an honorary mention. Crispy fries, tasty chili w/real cheese (no canned, goopy plasticky stuff). This is a "must stop" for lunch sometime if/when you're down in the bottom.

Inlaw Visit = Daytrip to Norfolk

2008-09-16T09:41:00.000-07:00

I've been negligent in reporting our recent daytrip to Norfolk. Mainly b/c I've been trying to recover from our marathon tour of the entire state of VA and DC ;)

My father-in-law had his heart set on the boat tour of the Naval base in Norfolk. And as luck would have it, Hanna blew through on Saturday. So then, the following Monday when we went to Norfolk, it was gorgeous. The tour itself is $15 and 2 hours long. Basically, 1 hour of a tour out and 1 hour listening to a random selection of songs on your way back to port.

The tour boat itself (above) has an air conditioned cabin below and a canvas covered deck above. With a little shade and a breeze, our journey was quite pleasant. However, I couldn't care less about the tour. I'm like, "Oh! There's a big grey boat! Annnnnnnnnnnd another big great boat.......oh. and a big.grey.boat." *Yawn!* *Insert fork in my eye* And let's be honest, Norfolk is not the most pleasant of waterfronts to behold, no matter how useful it may be. ;)

I was astounded ,however, at the 90 million ton Disney cruise ship they had suspended in dry dock.

The high point of my day, as per usual, was lunch. We ended up at local watering hole, Hell's Kitchen. Hubs and I both agree that if we lived in Norfolk, this would be our local joint. One of their recent fun "events" was "80's Prom Nite." The menu, as expected, is hot, hot, hot! I ordered the buffalo flounder sandwich. It was lite, crispy and melted in my mouth. The side of "fries" are more like rounds or home fries. The rest of our table ordered the buffalo chicken cheesesteak and the crabcake sandwich. Fries all around.

Silence ensued upon delivery of our order. Except for an occasional head nod and reflexive, "Mmmmmmm........." The verdict is that we would all go back any day to eat ourselves silly.

On a side note, we walked down to Waterside. Basically b/c it was there and the inlaws had never seen it. After popping in, I'm wondering why we thought they NEEDED to see it, other than the fact it was right next to where our tour boat docked. What a pit. Seriously, why am I going to Joe's to order CHAIN seafood when I'm sitting right on a hotbed of local seafood restaurants that are Xinfinity more worth patronizing? It really ticked me off to see all the chains, but I should've known better than to go in there, so I deserve what I get I suppose :)

Anthony Bourdain--

2008-09-09T10:48:00.000-07:00

This is making me LOL today......(and I say this as a lover of AB and all things No Reservations. I mean, who doesn't love a show about food that starts off with a parental warning?)

What will you eat?

2008-09-09T10:20:00.000-07:00

Copied from River City Food & Wine:

Here’s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that Very Good Taste from the UK thinks every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you don’t recognize everything in the hundred, either; Wikipedia has the answers.

Here’s the deal:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten. (mine are in green b/c it's hard to see bold on a black background)
3) Red out any items that you would never consider eating.

Here is my list (with a few comments thrown in):

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea (at the Ritz in Chicago)
38. Vodka jelly/Jell-O (do Jello shots count?)
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects(I have to confess, my ant was covered in chocolate)
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV(thank you trucker friend who brings back Canadian beer!)
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs (my uncles caught the frogs and made these for me as a child)
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant. (like RCF&W-- I consider Charlie Trotter's to be sufficient)
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Last nite w/inlaws = Arroz con Pollo

2008-09-08T18:04:00.001-07:00

A secret stash of saffron + finding chorizo at the local Bodega Latina = making Brandon Eats' Arroz con Pollo for dinner.

This meal is so rich in flavor and fragrance, it's a treat for the senses.

PS-- I had the leftovers for lunch today (T9.9.08) and it's a good thing my mama was no where near or she would've gotten smacked. It's twice as good the next day..........

Arroz con Pollo (Chicken and Rice)*
from Brandon Eats

2 TB. olive oil
1 red pepper, sliced
1 onion, diced
4 cloves garlic, minced
2 double-sized cubes (like Knorr) chicken bouillon
4 cups hot water
2 very large pinches saffron (lightly toasted in a small pan ahead of time)
1 tablespoon tomato paste
2 c. Bomba rice or Aborio rice
1 lb. real SPANISH chorizo, sliced into 1/2” rounds (NO SUBSTITUTIONS)
6-8 pieces of chicken, skinned, rinsed and patted dry

Sauté the garlic, red pepper, and onion over medium heat in large, wide cast-iron skillet until soft and fragrant. Add the chicken and sauté until golden brown. Dissolve bouillon in hot water; stir in tomato paste; add to pan. Sprinkle with saffron and stir. Add rice and chorizo; bring to a boil and reduce heat, simmering with the pan covered.

Cook slowly until all of the liquid is gone (20 to 30 minutes: keep a close eye on it), and the rice is cooked.

* Mine cooked for about 45 minutes in this instance.

The perfect meal...

2008-09-07T18:00:00.001-07:00

+++PLUS+++

=EQUALS=
The.perfect. meal.

My mother-in-law can rock out some salsa y'all! This was our dinner tonite after a day of touring the city of Richmond. And man, it hit the spot! Viva la Texas! ;) We hit up the Bodega Latina on Broad St. around the corner from my house and I have to share that their tomatos cost half of what Kroger charges and were twice as ripe! Their jalepenos had awesome kick that really made our salsa sing.

My MIL and I made a discovery together tonite. Both of us had added canned, diced tomatos to salsa in the past to "red" it up. I only had crushed plum tomatos in my pantry, so we added those, it turned out delicious, much to our delight! It sweetened up the salsa and gave it an amazing color and texture.

I topped everything off with a Carta Blanca. It's basically the Miller Lite of Mexican beers and my all time favorite summer beer.

Martha's Salsa

1 large, very ripe tomato
4 smallish jalepenos, seeded & deveined
14 oz crushed, roma/plum tomatos
Juice of half a lime
Pinch of salt & pepper (to taste)
1/4 of a small onion
2 large cloves of garlic

Throw everything in the food processor and let 'er rip!

Inlaw Visit = Lasagna!

2008-09-07T16:28:00.000-07:00

Inevitably, if we have out of town guests, I will make and freeze a lasagna at least a week ahead of time. I'll pull it out and put it in the fridge 24 hours in advance to thaw and then leave it out for an hour on the counter before I cook it off for dinner.

I've been "test driving" lasagna recipes for years, but none of them seemed to hit the "just right" button in my mouth. So, recently, I combined 2 great recipes to make what I think is a knock out 5 layer combination. I hope you try it and think so too!

I will also typically buy the short and deep tin lasagna pan from the grocery store for ease of clean up. So, take that into account as far as amount of ingredients, height of layers etc.

So, for the sauce, I was inspired by Ina's Turkey Lasagna. For the cheese mixture, I was inspired by Rachel's Special Occasion Lasagna. I ended up adding a ton more mozzarella and parmesan along the way, so here we go!

PS-- This recipe has now officially set the landspeed record in our house for fastest disappearing lasagna ever! We only had 2 pieces leftover after the first round and they were consumed asap the following day. I think this recipe might be a keeper! ;)

5 Layer Lasagna for Company

1 large lasagna pan
1 lb box lasagna noodles (will need 15 noodles total)
1 lb bag of part skim mozzarella

Cheese:
3/4 cup small curd low fat cottage cheese, drained
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2/3 cup (6 ounces) part-skim ricotta cheese
1 cup grated fresh Parmesan cheese, divided
2 tablespoons minced fresh chives
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/4 c. fresh chopped parsley

Sauce:
2 tbsp olive oil
1 c chopped yellow onion (1 onion)
4 garlic cloves, minced
1 - 1 1/2 lb sweet Italian turkey sausage, casings removed
1 28 oz can crushed tomatoes (roma/plum)
3 tbsp concentrated tomato paste
1/4 c chopped fresh flat-leaf parsley
1/2 c chopped fresh basil leaves
1 tspn kosher salt
3/4 tspn freshly ground black pepper

Preheat oven to 400 degrees.

Cook lasagna noodles according to package directions, only 1 or 2 minutes less than directed.

Mix up items for cheese mixture (using only a 1/4 c. parm) and set aside.

Heat oil in large pan or dutch oven, add onion and garlic. Cook/sweat for approx. 5 minutes or until onion is translucent. Add turkey sausage and cook until no longer pink. Add tomatos, tomato paste, basil, parsley, salt and pepper. Simmer for 15-20 minutes until thickened.

To assemble Lasagna:

Layer a ladle of sauce on the bottom of your lasagna pan. Lay three noodles, lengthwise across pan. Add two ladels of sauce on top of noodles. Add a ladle and a half of cheese mixture and then a handful+ of mozzarella. Repeat. Be sparing w/sauce and cheeses and you will want to have 5 layers when you are done. For the top and final layer, merely ladle the sauce that is left across the noodles and top with mozzarella cheese and remaining 3/4 c. of parmesan.

Bake at 400 degrees for 30-40 minutes or until browned at the edges and bubbly. Enjoy!

Inlaw Visit = Trip to Monticello

2008-09-07T16:04:00.000-07:00

You never have to twist my arm to take you to Monticello. Few places truly stir my soul quite like Thomas Jefferson's home place. In fact, you could probably say it's amongst my top favorite 5 places on Earth. And TJ is my fav president for four reasons:

1. He was a red-head
2. He was a lefty
3. He had the soul of an artist and a poet
4. He was the original American "foodie" (thanks for reminding me of the obvious joelen! lol!)

If you guessed this is really not a food related post, you'd almost be correct. :) I didn't eat anything at Monticello (unless you count the pack of Lance crackers I consumed while taking in the view), but I do have a few culinary references for you. I'll try and let the pics do most of the talking.

If you haven't been here, I highly encourage you to go anytime between April and October on a cool clear day. You'll feel like you're standing on the edge of the universe looking at a 360 degree view of the shenandoah valley.

During Jefferson's time, his house was considered the "curiousity of the neighborhood" as it did not embody the Georgian characteristics of the day. The kitchen was also not in a separate building, but underneath the house, with the cook's room being right next door:

My very favorite part of every visit, is a trip to the garden. Below you'll see the entry gate. The garden and vineyard/orchards below are each built into terraces.

There are benches all along "Mulberry Row" (a row of mulberry's on the top terrace above the garden level) that you can park on to enjoy the amazing view.

"I have lived temperately," Thomas Jefferson wrote in 1819, "eating little animal food, and that as a condiment for the vegetables, which constitute my principal diet." Jefferson's favorite were English peas. A man after my own heart :)

He also kept fruit orchards which are still tended.

Thomas Jefferson has been described as America's "first distinguished viticulturist," and "the greatest patron of wine and winegrowing that this country has yet had."

And the most food-related item in this post-- Barboursville 2004 Octagon -- a.m.a.z.i.n.g. That's all I'm going to say- you need to try some for yourself. Hands down my favorite red. Ever. And you can pick a bottle up at Monticello, at Barboursville vineyard or a local wine shop in VA. Salut!

Inlaw Visit = Trip to DC

2008-09-04T18:34:00.000-07:00

When you live in VA and family visits from TX, invariably you end up in DC. The good news is, we have finally become experts in the "DC Tour" business. We rely on parking at Union Station and taking the Old Town Trolly around the museum district. And really, if you are looking at a trip around DC, the trolly is the way to go!

Being a foodie, of course the highlight of our daytrip for me was lunch! I had heard about the cafe tucked away in the National Museum of the American Indian and how it served authentic native foods. I wanted to share that this cafe definitely lived up to the hype! But, like anything else tucked into a tourist mecca, the price tag is a bit high. Four of us ate for $85. But, we all agreed, it was worth every penny!

The name of this spot is Mitsitam Café, which, according to their website, means "Let’s eat!" in the Native language of the Delaware and Piscataway peoples. It also allows "visitors the opportunity to enjoy the indigenous cuisines of the Americas and to explore the history of Native foods. The café features Native foods found throughout the Western Hemisphere, including the Northern Woodlands, South America, the Northwest Coast, Meso America, and the Great Plains. Each food station depicts regional lifeways related to cooking techniques, ingredients, and flavors found in both traditional and contemporary dishes."

Three of our party loaded up with the buffalo ribeye steak, cut fresh and wood grilled to order right in front of you. I added mashed new potatos w/corn and wild mushrooms as well as a sour dough roll and blueberry tart. My husb. opted for the buffalo burger, which he really enjoyed.

The steak smelled like a strong cigar to my husband and it definitely had a "charred" odor that had me a little worried before we got to the table, but it was all for naught. The meat melted in my mouth and whatever wood they were using gave it amazing flavor. I would also like to mention that it was also seasoned perfectly which is my usual complaint about steak. That potatos with gravy disappeared effortlessly as it melted on the tongue. I have to admit I expected the blueberry tart to be cloyingly sweet, as most tarts with custard are. Not so in this case, the tart was perfectly balanced w/a light, crispy crust, tart berries and a winsomely vanilla custard.

And I will tell you, the dessert selection is ridiculous! Carrot cake, apple crisp, fruit tarts, cookies, chocolate covered peanuts, key lime tarts, bread pudding and even tres leche cake! So, even if you run by here too late for lunch, it would be great for a mid-afternoon sugar "pick-me-up." :)

I would definitely recommend popping into this cafe for a treat if you're touring the area!

Spinach & Cheese Strata

2008-09-03T13:03:00.000-07:00

This is a no fail, 'you've got your crap together' kind of breakfast.
Perfect for visiting family and friends so you can spend time socializing instead of slaving in the ktichen.

Now, I don't know about you, but I've had plenty of strata's in my lifetime. Enough, in fact, to know what I don't want in one = slimy, gooey, slushy, mushy .....you get the picture/texture. And that's why I love this recipe. It's like a fluffy, cheesy omelet w/crispy cheese toast on top.

If you aren't a fan of gruyere, feel free to substitute a sharp, vermont or irish white cheddar. That would be equally delicious. Enjoy!

Spinach and Cheese Strata

Gourmet February 2003
Active time: 30 min

Start to finish: 10 hr (includes chilling)

Makes 6 to 8 servings.

Ingredients:
1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Preparation:
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.

Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.

Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F.

Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.Let stand 5 minutes before serving.

Cooks' note: • Strata can be chilled up to 1 day.Let stand at room temperature 30 minutes before baking.

The Inlaws are coming! Yay.

2008-09-03T12:50:00.001-07:00

And you know what that means........yep, I'm actually cooking again! Since I've been such a negligent blogger, I thought I would make it up to the TWO of you who read this, to give you my much coveted banana bread recipe that I have recently made for my inlaw's impending arrival. And yes, this is an original recipe.

I typically make this recipe for friends who are sick or who have had loved ones pass away. Now, I'm not saying I'm a culinary queen or anything, but "mystery" ailments have been cropping up alot lately........... ;)

You'll also note that I make this in an angel food pan as opposed to a loaf pan. Cooks quicker as well as more evenly.
B's Banana Bread

5 Tbsp butter
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1 large egg
2 large egg whites
1 tspn vanilla
1 1/2 c. mashed ripe bananas
1 3/4 c. all purpose flour
1 tspn baking soda
1/2 tspn salt
1/4 tspn baking powder
1/2 c. sour cream
Optional: 1/3 c. chopped nuts

Preheat oven to 350 degrees.

* Beat butter in a large bowl @ medium speed until light and fluffy.
* Add both sugars and beat well into butter.
* Add eggs & vanilla, beat until blended. Add banana and beat on high for 30 seconds.
* Combine flour, baking soda, salt & baking powder in a medium sized bowl.
* Add 1/2 of flour mixture to butter mixture, alternating with the sour cream, ending with the flour mixture.
* Fold in nuts at this time if using
* Pour into non-stick (or non-stick sprayed) angel food pan

Bake at 350 for 35-40 minutes.

Zuppa

2008-08-15T06:14:00.000-07:00

Popped into Zuppa for lunch and they were hopping this week! If you are planning on dropping by anytime soon, be forewarned that Main St. is closed between 14th and 17th, so you're going to have to do some fancy footwork to get over the 18th Street. (maybe just stick to Broad St. for that stretch)

Just wanted to share that I think Zuppa is a great value for the money. And that I had the best french dip I've eaten so far in Richmond. Sorry, Starlite! You've been replaced! This sandwich was SERIOUS. The roast beef had been dipped in au jus and you could tell the swiss was of top shelf quality. It didn't just blend into the meat like gooey melted plastic. The flavor stood up on it's own as a perfect counterpart to the beef. The bread was akin to Texas toast and had a nice buttery crunch.

My friend had the fried tilapia/fish sandwich special w/a side of their tomato soup. She said the sandwich was ok, she expected more kick, but that the tomato soup was the best part of her meal. Better be at a place named Zuppa!

Service was great, esp. considering how busy it was. My only complaint is that the guy never took a drink order and didn't offer us dessert. I must've had a "I really shouldn't be eating here b/c I'm supposed to be on a diet" vibe hardcore all over me. Oh well, saved me money! And calories! But, I will def. be back for more calories in the future! ;)

Zuppa
101 N 18th St
Richmond, VA 23223
Phone: (804) 249-8831

As if she could get any cooler.....

2008-08-14T05:02:00.000-07:00

......information comes out today that proves Julia Child served as a spy for the OSS during World War II!

I knew that she had served the gov't and her artist husband Paul designed US propaganda posters from reading her book My Life in France. But, I had not realized the extent of her service stretched as far as being part of an international spy ring!

Cafe Rustica

2008-08-05T12:32:00.000-07:00

A newer addition to the Richmond local dining scene, Cafe Rustica is a true gem. Tucked in an out of the way section of Main Street, this restaurant is easily missed b/c of it's unassuming storefront.

But, this is definitely one not to be missed! I had done a little research prior to my Friday nite's visit and found a lot of complaints about service. These complaints seemed unfounded to our party as we had attentive and helpful service from the hostess all evening. From beginning to end, my entourage enjoyed a perfectly delightful experience.

We were informed that most veggies were fresh out of "their" garden. And the grape/cherry tomatos were ripe & flavorful as well as leaps and bounds ahead of anything I've bought at a farmer's market this year.

The guys in our party opted for the steak and veggies. We didn't hear a peep out of them until their plates were cleaned. So, I'm assuming that means it was good?! lol As for the ladies-- I had the gemelli pasta w/roast chicken & veggies in a broth w/lemon & rosemary, my friend had the salmon (our only complaint being the salmon was a tad 'fishy') .

I really have to comment specifically on my gemelli dish b/c rosemary and particularly lemon are so often overdone and become overpowering. Restaurants have practically ruined my hubs from ever eating a rosemary infused dish ever again. And, I too was hesitant in ordering this dish. But, I am ever so grateful that I did. Everything was perfectly balanced and flavorful. Just a hint of herb. The texture of the al dente gemelli, tender chicken and crisp vegetables alone was palate pleasing. Add in the tasty broth and this is a lovely summer pasta dish that delighted the senses. I can not recommend it enough!

My friend and I washed our main courses down with the house offered Reisling. Which was a bit too sweet for my taste. We started our meal with a cheese course. I will offer one complaint- not enough cheese! It was $10 for 3 cheeses(pecorino romano, a bleu and a goat). There was hardly a teaspoon's worth of each cheese on the plate. However, the grilled bread was chewy and pleasantly charred which was a nice compliment to all of the cheeses. My favorite was the goat cheese w/lingonberry preserves. The creamy sweetness of goat contrasting with the tart sweetness of the preserves was a definite palate pleaser. I think next time I'll just order that (you can order just one cheese for $5).

Dessert found me having the chocolate mousse. The waterfall of saliva in my mouth started the moment I saw the mousse heading toward the table, served in a vintage brass champagne glass. And it did not disappoint! Rich & velvety goodness coated my mouth and tongue in all it's chocolatey glory. It made me sad to swallow.......

So, in all, I'm going to have to give Rustica two thumbs up! Service was great, quality was great, flavor and freshness, outstanding! Not to mention, the prices are very fair, particularly for the quality. Keep up the good work guys!

Cafe Rustica
414 E Main St
Richmond, VA 23219
(804) 225-8811

CanCan

2008-08-05T12:05:00.000-07:00

You may have noticed there are not alot of recipe posts lately. That's b/c of two reasons- 1. I'm trying to eat "clean" 2. That makes for a boring, uninspired menu (at least from me, LOL!)

But, I have indulged in a few nites of whatever my palate desires over the last month. One particular evening being at one of my fav restaurants in Richmond, Can Can for some friends' birthday.

After a few weeks of deprivation, gougeres, grilled hangar steak, potatoes gratinee topped off w/a crisp white wine [2005 Vouvray (demi-sec) Les Girardieres ] left my mouth happy indeed. This place never disappoints for me. Service and quality are always top notch.

Can Can Brasserie
3120 W Cary St
Richmond, VA 23221
(804) 358-7274

Starlite

2008-07-22T13:16:00.000-07:00

I love the Starlite. Let the inverted snobs rant and rave about how much they hate Starlite. It makes not a dent in my affection.

It's the first place I really "discovered" on my journey through Richmond's local restaurant scene. The hubs and I just tripped over it riding down Main St. and decided to pop in. I ordered the French Dip and to this day, that's my fav. FD in town.

So, this past Sunday, the hubs and I decided to pop back in since it had been a while. And it's still as good as ever. In my humble opinion, they have the tastiest Bloody Mary's in town(and kickiest!). If anyone thinks they know of one better, please let me know as it is my pleasure to taste and compare ;)

I also had the biscuits and gravy that come w/a side of grits (.50 extra for cheese) and fruit. The gravy was spicy with pepper The hubs got the "I Can't Make Up My Mind"- which comes with 2 eggs your way, 2 pancakes, bacon/sausage, grits and fruit. I took a bite of the pancakes and immediately made a mental note "when craving pancakes, always come to Starlite." Light, fluffy, melt in your mouth, these pancakes were everything you would want them to be.

Service was great, plates were quick to the table (which is not always the case).

I know some places in the Fan get a bad rap simply b/c they are popular and b/c of their location. But, did anyone ever stop to think, there's a reason some of those places are popular? Sometimes the food is actually good! :) So, just my .02 as a new-ish(5 years) Richmond resident beyond college age for whatever it's worth ;)

Starlite

2600 W Main St

Richmond, VA 23220

(804) 254-2667

Kitchen 64

2008-06-22T14:15:00.000-07:00

It's taken me almost a year, but I finally headed over to the North Side to visit Kitchen 64 for brunch. It's a happening spot on Sunday's, so my word of advice is to get there before 11!

Luckily, today was temperate and they had fans as well as a tent over the outdoor seating area. So, our party opted to dine al fresco.

Today was also Eggs Bene Day for everyone. I had the regular, the 2 other friends with me had the Smoked Salmon Bene and Crab Cake Bene. Each comes standard with perfectly blanched asparagus and crisp, golden-brown homefries.

I will have to say unequivocally, this is the best Eggs Benedict I have had in the last 5 years of living in Richmond. The VA ham is flavorful and the hollandaise well balanced. And yes, they passed my coffee & potatos "test." ;) Not to mention, you just can't beat $7.95 for Eggs Benedict!

I had a highly enjoyable Sunday Brunch experience and am looking forward to going back sometime soon for dinner. Two enthusiastic thumbs up!

Kitchen 64
3336 North Boulevard
Richmond, VA 23230
(804) 358-0064
*photo from Richmond.com

Just Because.........

2008-06-22T05:56:00.001-07:00

I feel somewhere along the way that I am residually French, whether by gene pool or personal fancy. Reason being, I have a hard time resisting buying fresh cut flowers. Especially when I manage to zip by Fresh Market. I mean, look at these gorgeous, raspberry colored Peonies! Could you have resisted? ;)

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette

2008-06-22T05:20:00.001-07:00

It's taken a while, but Bobby Flay has finally won me over. A friend kindly gifted me his newest cookbook, Grill It! Which, I can not wait to work my way through this summer.

I tried my first recipe from this book on Saturday and was just blown away by the flavor. Can you say, Drop-Kick-Your-Dog-Delicious? I can! This now officially my new favorite summer "For Company" dinner. Not to mention it looks beautiful on a plate!

Tip:
My chicken breasts were 16oz each vs. Bobby's recommended 8oz in this recipe. Therefore, they took a bit longer and I was standing ready with a probe thermometer. Your chicken should be between 160 and 165 degrees before pulling it off of the grill.

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
Recipe courtesy Bobby Flay, 2007

For the roasted garlic-oregano vinaigrette:
8 cloves roasted garlic
1/4 cup white wine vinegar (I used champagne vinegar)
2 tablespoons fresh oregano leaves
1 teaspoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:
12 fingerling potatoes, scrubbed
Kosher salt
Olive oil
4 (8-ounce) bone-in chicken breasts
Freshly ground black pepper
Fresh oregano sprigs, for garnish

For the roasted garlic-oregano vinaigrette:
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes:
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs.

Jean-Jacques

2008-06-17T11:25:00.000-07:00

Jean-Jacques is one of my favorite places in Richmond, VA. After moving here from a larger city, where in my neighborhood alone there were 5 mom & pop bakeries, the discovery of J-J made me happy indeed!

I'm typically not a baker, thus I need a good "go to" for desserts or brunch sweets. So J-J is my pinch-hitter for all things sugar-laced that I might serve my guests. The cannoli's are seriously to die for. Crispy, melt-in-your-mouth homemade cannoli shells stuffed w/chocolate chip cannoli cream and chocolate dipped on each end.

Thus, I convinced a friend who was in town this last weekend to pop into J-J with me for a cannoli (also HER fav!) And she concurs w/my opinion that their cannoli's are the best she's ever had. I stepped out of my usual and had the cream horn, which like everything else, melts in your mouth and leaves you wanting more. :)

If you haven't checked it out, I highly encourage you to do so!

Jean Jacques Bakery
3138 West Cary Street
Richmond, VA 23221
Tel : (804) 355-0666
Fax: (804) 354-6935

Firecracker Salmon

2008-06-16T15:33:00.000-07:00

Found a new salmon recipe we're crazy about- Firecracker Salmon, courtesy of Whole Foods. It's a lot sweeter than our normal Asian Grilled Salmon. But, delicious all the same!
Firecracker Grilled Alaskan Salmon
Serves 4

A blend of sweet and spicy, try this salmon next time you light up the grill. Since it has some sugar in the marinade, make sure to oil your grill well or wrap each fillet loosely in heavy foil and place directly on grill to avoid sticking.

4 Alaskan salmon fillets, 4–6 ounces each
1/4 cup peanut oil
2 tablespoons Soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1 1/2 teaspoons brown sugar
1 clove garlic, minced
1 tablespoon grated ginger
1/2 teaspoon red chili flakes (or more to taste)
1 teaspoon sesame oil
1/8 salt (if desired)

Place salmon fillets in a glass dish(I use a zip top bag). Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4–6 hours.

Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 8–10 minutes per inch of thickness, measured at the thickest part. Turn halfway through cooking. (You may also wrap and seal with foil to form a packet). Cook covered, 20–25 minutes on medium-hot grill or until fish flakes easily with a fork.

Nutrition Info
Per Serving (170g-wt.): 260 calories (120 from fat), 14g total fat, 2g saturated fat, 29g protein, 4g total carbohydrate (0g dietary fiber, 4g sugar), 80mg cholesterol, 800mg sodium

Grilled Pizza

2008-06-16T15:18:00.000-07:00

If you ask me my favorite thing to grill, I'll always say pizza, hands down. It's the closest I can get to brick oven at home. Not to mention easy, tastier and cheaper than take out.

I do make my own sauce, but you can certainly keep it easy and buy prepared sauce. I also make my own dough, which I'll be providing a recipe for here. But, you can purchase a store bought dough and use it just as easily. The trick is lightly oiling your grates, really cranking the grill to get things started and making sure to oil up the dough. I also think making "personal" size pizzas keeps things manageable and moving right along.

Typically, I will make the dough the night before and let it rise in the fridge so it's ready to go when I am. (I do let it come to room temp for about 45 minutes to an hour before handling).

I use a pizza cheese mix that I throw a little oregano into as well. When I'm ready to top the pizza, first goes on the sauce, then I top w/ meats (we used canadian bacon and pre-cooked sweet turkey italian sausage) and then cheese.

This is the recipe that I've found so far to work best:

Grilled Pizza Dough
Gourmet June 2003

Chris Bianco, the owner of Pizzeria Bianco, in Phoenix, makes our favorite pizza dough. He showed us his technique for our October 1999 issue, and we've been building on it ever since. Here, we've adapted his recipe slightly to make it work on the grill. This recipe is an accompaniment for Grilled Pizza Margherita.

Makes 1 lb dough, enough for 2 (9-inch) pizzas. (I make 4 from this)

1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
3/4 cup warm water (105-115°F)
1 1/2 teaspoons salt
1/2 tablespoon olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.) Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl.

Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 minutes. Divide dough in half and form into 2 balls(I did 4-- 2 a piece inside of oiled gallon zip top baggies), then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours. Dough can be allowed to rise, covered and chilled, 1 day. Bring to room temperature before kneading.

Form pizza rounds:

Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter.

Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.

To prepare gas grill:

Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

To grill pizzas:

Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.

Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.

Scatter basil over pizzas. (If using meat-- place pre-cooked meat on pizza after sauce and then cover w/cheese).

Barefoot Blogging: Pasta, Pesto & Peas

2008-06-08T08:22:00.001-07:00

My second assignment as a "Barefoot Blogger" was to make Ina's Pasta, Pesto & Peas. And I came to a conclusion as a result of trying this recipe. I've decided I really don't care for pesto.

I mean, I know I should. I love all the ingredients in it- fresh basil, good parmesan cheese, peas, pasta-- I mean, how could you go wrong? Yet, alas, it does not make my soul sing or make my tummy smile. But, it did make a lot friends happy when I brought the shedooby-load of leftovers to them. ;)

I made half of this and it was still enough to feed a whole baseball league, so beware the amount this makes! :)

Pasta, Pesto, and Peas
Copyright, 2001, Ina Garten, All rights reserved

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Life does not get any better.

2008-06-02T08:17:00.000-07:00

Meryl Streep is playing Julia Child in an upcoming film based on the book Julie & Julia.

Details here.

Tarrant's

2008-06-01T10:35:00.000-07:00

I have to say that I love the recent trend of salvaging names of old businesses downtown on Broad Street, even while turning the old spaces into restaurants. First was Popkin's, which used to be a furniture store, now an awesome lofted space that serves as bar, pool hall and restaurant. They even kept old furniture ads, framed them nicely and have them hanging about the place. And now, Tarrant's, an old converted drug store.

Tarrant's has been open for a while now, but I had hung back. Mainly bc. around this town, when something first opens, it's swarmed. And newer restaurants, partic. locally owned, will take a while to find their "legs." And as expected, I heard mixed reviews from friends.

Well, this quiet Sunday morning, after a relaxing weekend, offered the perfect opportunity to venture down Broad to Tarrant's for a taste of their brunch. Parking, for those that don't know, is always a little tricky around this area of town. But, on a Sunday, it was plentiful. I think esp. so b/c VCU etc. is out for the summer, so that lightens up the population downtown.

We rolled up, were immediately greeted and seated. At noon, the place was barely half full and the atmosphere subdued. It's a long and narrow space with a vintage mirrored wood bar to the right as you enter and a tall, 3-section server/wait station to the left. As you move to the back, the restaurant is flanked with carved wooden booths on each side. 4-seaters on the left, 6-seaters on the right. I have to say my fav piece in the place is the preserved and framed "Prescriptions" sign over the bar! ;)

We opted for the brunch menu. Hubs customizing his omelet (which was a monster) that came w/home fries and fruit. He also ordered a side of pancakes that carried a yummy, heavy hit of vanilla. My eggs benedict also came with the home fries as well. The eggs bene. were delicious, the eggs almost a little underdone, but the hollandaise was generous and well balanced (too much lemon can kill it for me).

I have to share with you that the 2 things that can make or break a breakfast/brunch place for me are the coffee and the potatos. One hard potato and I'm never going back. These home fries were perfect. Red bliss potatos, creamy on the inside, crispy and well seasoned on the outside having been fried up with some bacon! I mean, how can you go wrong w/bacon? And I got a freshly brewed cup of hangover curing coffee. :)

All in all, we had a pleasant, laid-back brunch experience. The menu beyond brunch, looked monstrous and left me wondering how they kept up with all of their offerings. I guess I'll have to stop back in sometime for dinner to find out!

Avalon

2008-06-01T10:15:00.000-07:00

Friday night found us out at Avalon with friends. This is a place I've been wanting to try for as long as I've lived in Richmond, but for some reason, never found the occasion.

To those that are unfamiliar, Avalon is a long standing fan restaurant along Main Street. If you didn't know any better, you might almost think it were a spa or some kind of antique store due to the unique remnant plate glass store windows that flank the entry way.

And even upon entering, it feels like a bit of a maze to find where you're going. :) I loved the interior. It has the old school tin ceiling, a bit low slung compared to a lot of vintage places in the fan. And what I think saves it from being too dark and feeling like a cave is a lovely sky light on the bar side of the restaurant. Overall, just very cozy, comfy and welcoming.

I should also explain that they have a very unique menu. You can order courses (salad, main course, dessert). You can order tapas. Or you can do a combination of both, which is what our party opted to do. Our server worked strategically to build all of our choices into "courses" so that no one in our group would be without a plate at any time.

We ordered a smattering from the menu (the online menu is not updated yet with their spring/summer offerings):

Watermelon cubes w/a balsamic and basil reduction
Hummus w/veggies and crostini
Israeli couscous w/garlic and parm
Filet w/mash
Roast chicken w/mash & their "world famous" brussels sprouts
Duck confit pizza
Watercress salad w/blood oranges & goat cheese (mine, of course! :) )
Cheese plate - danish bleu, aged/smoked provolone, herbed goat

The watermelon was spot on and made my mouth very happy. All the flavors surprisingly complimentary and refreshing. The hummus was creamy and rich, I will def. be back for this in particular. The chicken a bit dry, but flavorful. Watercress salad was nicely balanced and one of my favorite items. Cheese plate-- the goat was actually kind of sweet and that was not what I was looking for, so I was not a fan. The provolone, however, was piquant, bold and my favorite on the plate. (Hubs was digging the danish bleu)

My fav item by far and away was the duck confit pizza w/goat cheese and fresh tomatos. Killer. Seriously amazing blend of balanced flavors. The crust was crispy with just enough chew to it. I could order this over and over again and never get sick of it!

For dessert, they offer the usual suspects (creme brulee, cheesecake etc.) which, according to those in our party who ordered them, were good. However, I and my friend opted for their house made chocolate ice cream w/ancho chili. The only way I can describe it to you is that it was a roller coaster in my mouth! LOL! Really creamy & chocolatey, you swallow and about 2 minutes later it would punch you in the back of the mouth/throat. Very fun!

The experience overall was relaxed & fun. The service, while kind & helpful, was markedly slow. I'm not one to notice this type of thing too much if I'm w/good company and a great cocktail. So, it was more my counterparts noticing than myself. It certainly will not deter me from going back!

I would say this is a great joint to visit if you want a light, but excellent bite at the bar with a really good imported beer. :) Def. worth a visit!

Herb Garden Update--

2008-05-29T14:01:00.001-07:00

To compare, you can find my original project post here.

The pics pretty much tell the whole story. I'm proud to say I haven't killed anything!! Yet.

What I've learned is that I should've planted the thyme by itself in a big pot and planted double the basil & parsley plants. As you can tell by the pic, I use them quite regularly!

The mint looks kind of gross and I'm debating just tossing what's in the pot. I really wanted regular mint anyway (what you see here is peppermint and it kind of stinks!)

So, just wanted to give hope to those of you out there who think you can not grow anything. If I can, YOU definitely can! ;)
XO
B.