(Well, not specifically! But why can’t every day be doughnut day?) Doughnuts are definitely a phenomenon; we love our doughnuts! I recall reading that despite the economy, doughnuts are still a popular item (perhaps because it’s a cheap, tasty, culinary pleasure- affordable for nearly everyone). As Chef Fabio suggests– let’s not worry about calories here. Sometimes desserts are just desserts (“stressed” spelled backwards!), but why limit to dessert? Snacks are ok too! I’ve had doughnuts from doughnut chains, and those tend to be the best- as the grocery store doughnuts I’m accustomed to tend to lose freshness fast. These, prepared by Chef Fabio, are the epitome of fresh! I’d perhaps experiment with cinnamon- there are several varieties available.
I’ve been trying varieties of the commercial veggie burger and am also looking forward to trying this one. Homemade versions have the potential to be so good!
Is it the one with the best flavor? Is it the one with a texture closest to a hamburger? Is it the mouth feel?
Sadly, most commercial vegan burgers I’ve tried fail on all these criteria. They tend to be firm like ground beef, but sometimes they can be rubbery. Plus, store-bought vegan burgers are designed to appeal to the broadest audience, so they often lack any complexity of flavor.
I’ve been playing around with different vegan burger recipes trying to find one that has both the right texture and a lot of flavor. The biggest challenge has been finding a recipe that holds together without becoming crumbly when you cook it.
Ground beef has fat which binds the burger together, but vegan burgers tend to be low-fat or fat-free. Mashed up beans make a good binder, but they also can make the vegan burger…
The latest trend in vending is cupcakes? Why not? When vending fruit or vending crabs is an option, other choices fall within the realms of possibility. This vending machine was discussed on the radio the other day, also; it’s certainly holding public interest. Cupcakes are the latest craze right now. They’re being sold in specialty stores and coffee shops (tasty, I might add!). I even picked up a cupcake cookbook to spark some ideas- sweet, savory- all delicious. Maybe the novelty is partly tied to cupcakes being the perfect serving size for one person- unless you choose to share with a friend!
Quinoa– no matter how you say it (keenwah… keenwah…), it remains an excellent food option. I hadn’t tried quinoa until fairly recently- maybe a year ago. It’s fairly tasty when made with broth and some herbs of your choosing. Due to its complete nutritive nature, you could use it as a main dish, but I’ve had it more often as a side dish. Definitely make sure to wash off the natural saponins (the water will run clear through the quinoa), or it may not be as tasty as you were hoping.
After all, what else could you say about it? Chef Fabio shows us his steak cooking method. It seems like everyone has their own steak secrets for the perfect grilling endeavor, and what is an essential step for one is anathema for another. I like to marinate steaks to have the flavor permeate the meat while tenderizing it simultaneously. It also is another way to take a cheaper cut and make it better. What are your grilling secrets, if you care to share?
I’ve often entertained the idea of taking a family “food vacation” to many excellent restaurants in an area, including any other food-related locations of interest, as well. Why should vacation attractions have all the fun? Finding that gem of a restaurant out of the local area is enriching, as well. Anyway…
I recently was able to attend The Fireside for their Viva Vegas show (only showing until March 4). The show was excellent (although the music is before my time, there was little I had not previously heard). The musicians/actors/actresses were able to put a unique spin on the presentation. It’s theater in the round at its finest. I wanted to comment on the consistently excellent food (and shows) that they offer. My wife and I had the following before the show:
Bellagio’s Green Guacamole
Topped with Red Tomatoes and served with Crisp Tortilla Triangles
The guacamole had complex, tasty flavor. There was perhaps a slight note of cilantro with the avacado. My wife doesn’t care generally for guacamole, but she liked this.
French Onion Soup Flavored with Spanish Sherry and crowned with a Rye Muenster Crouton
I love French Onion Soup, and often order it whenever it’s on the menu. I was excited to have The Fireside’s take on it, and I was not disappointed. The rye bread topper added a heartiness to the pleasantly onion-laden soup. The stock, a critical element in this soup, was the perfect blend of flavors.
Caesar Salad Smoked Turkey over Belgian Endive, Curly Frisee and Romaine Lettuce, Ribbons of Wisconsin Sartori SarVecchio Parmesan Cheese, and Classic Creamy Caesar Dressing sprinkled with Sesame Buds
The Parmesan balanced with the sesame croutons and Caesar dressing- with a slight bit of heat.
Freshly Baked Breads from The Fireside Ovens – They came by the table often with warm, fresh cheese bread and a darker walnut bread. Both delicious!
Roast Boneless Pork Loin Served with Herbed Crouton Dressing with Sauerkraut and Jones Original Sausage, Whipped Potatoes glazed with tasty Pork Stock Gravy, Fresh Carrots Vichy and a ramekin of our specially crafted Cinnamon Apple Sauce.
The pork was so tender, I didn’t even need a knife to cut it. The combination of potatoes, gravy, carrots, and dressing is a classic combination for the wonderful ways the flavors work together, and this was no exception. The cinnamon was a powerful note in the flavorful applesauce; I love the complexity of cinnamon.
Global Vegetarian Medley Marinated Fresh Portabella Mushroom stuffed with Squash, Roasted Red Bell Pepper, Boursin Cheese and Pesto Sauce; Teriyaki Seasoned Rice with Orzo; Curried Couscous tucked inside a Roma Tomato; Grilled Polenta; Spinach Roulades; Steamed Fresh Asparagus; and a turban of tri-color Linguine topped with Marinara Sauce.
The above vegetarian combination was not technically my meal, but my wife was kind enough to let me sample a bit of it. The portabella was imbued with so much flavor from the grilling; it was most certainly the best prepared portabella I’ve tried. The roulades had an excellent flavor and consistency. It was an excellent example of how vegetarian foods do not need to sacrifice flavor.
Black Jack “Golf Ball in Sand Trap”
Housemade Vanilla Bean Ice Cream Ball rolled in roasted ground Pecans, placed on Hot Fudge, striped with Caramel Sauce and served with a Shortbread “Poker Chip” Cookie
The presentation reminded me a lot of fried ice cream (though it didn’t taste like fried ice cream). Overall, it was a delicious way to end the meal. I found myself trying to identify all of the components in the complex dishes- guess I need to keep working on it! There was a lot of good and nothing bad. The Fireside knows how to prepare a great meal!
Lemonade isn’t typically thought of as a popular winter drink- I guess cold winter and cold drinks generally aren’t linked often. I, however, had an excess of fresh lemons and put this recipe to the test. We were also able to try out our glass juicer that one of our friends picked up for us. The recipe proportions were right, but the time estimates listed were actually longer than it took to make. I even swapped in a lime for one of the lemons and used a little leftover bottled lemon juice I had. (Fresh lemons or limes are definitely preferred!) I think I know what I will do know with our lemons from our lemon tree (brought inside for the winter, and weathering it well so far, thankfully).
I remember a time when (as a kid) I thought boxed mac and cheese was an excellent meal. Now that I’m older, I have seen the buttery, powdery truth: Real mac and cheese is so much better! Creating your own cheese and spice mix allows for some variation- don’t be afraid to try different combinations or flavorings. And everything’s better with bacon, right??
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