History of the Manwich – a very interesting blog post (especially with all the local names for one type of food!)
Food
Cupcake Vending
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!
Keenwah… I mean Quinoa…
(Photo from Article)
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.
Steak!
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?
Meal Review- The Fireside
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- Not Quite a Winter Drink
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).
Macaroni and Cheese (Italian Style)
Courtesy of Chef Fabio and Chow Ciao
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??
“The farm changed my life”
http://www.msnbc.msn.com/id/32545640
http://dailynightly.msnbc.msn.com/_news/2012/02/09/10364786-veterans-recover-from-wars-wounds-on-the-farm
If we put aside the possible polarized sentiments about foreign involvement and conflict, there are still the veterans. Gardening can make such an impact. I am not a veteran, but gardening is relaxing for me, even though it’s work. I’m able to find tranquility outside in the yard.
Super Bowl Pizza
I just saw a bit of the Travel Channel‘s programming for Super Bowl Sunday and all things fried food. Besides making me hungry… well, it pretty much just made me hungry. I have to admit I do have a bit of a weak spot for the occasional fried food, even it’s not the most healthy.
The Super Bowl is seemingly synonymous with pizza. I’m sure the take-out pizza chains will have a fairly busy day today, so if you can’t get into the queue or want a likely healthier homemade option- try this one courtesy of @FoodieParadise on Twitter and Huffington Post: (My wife is ruing the fact I’m posting a recipe that uses kale- not her most favorite vegetable!)
Southern Style BBQ and Shredded Kale Pizza by Danielle Saunders
Pizza Dough
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
1 bunch of green kale
1 small red onion ( sliced thinly)
2 medium boneless skinless chicken breast simply grilled and shredded
1 lb of fresh mozzarella shredded
1 bottle of baby rays spicy BBQ sauce
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
1 bunch of green kale
1 small red onion ( sliced thinly)
2 medium boneless skinless chicken breast simply grilled and shredded
1 lb of fresh mozzarella shredded
1 bottle of baby rays spicy BBQ sauce
How-To:
1. Preheat oven to 450 degrees In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, will take about 15 minutes.
1. Preheat oven to 450 degrees In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, will take about 15 minutes.
2. Stir in flour, salt and oil. Beat together until smooth. Let rest for 15 minutes.
3. Turn dough out onto a lightly floured surface and roll into a round. Transfer crust to a lightly greased pizza stone, or baker’s peel dusted with cornmeal. (This is one of the few pizza dough recipes that do not require tons of time to rise.)
4. Spread with desired BBQ sauce, then begin to build with thinly sliced kale first.
5. Next spread thinly sliced red onions, layer with shredded boneless chicken breast, then add shredded mozzarella and bake in preheated oven for 15 to 20 minutes, or until golden brown.
6. Let baked pizza cool for 5 minutes before cutting and serving.
“I’ve got football fever. Go teams go!” (semi-obscure Daria quotation)
Have a great Super Bowl everyone!
Rice is nice
For Meatless Monday, that is. Or just about any other time. I didn’t always know the specifics about risotto, let alone the difference between the rice types (thanks Appetite: A Hunger for Italy by Elena Bertozzi!) Arborio (a good risotto rice) seems easy enough to find in most grocery stories, but I had to search a bit to find Carnaroli (the best risotto rice).
I tried a few different risotti and haven’t found a bad one yet. Another favorite is a butternut squash risotto that was quite flavorful. Last year, when we tried a portobello mushroom growing kit (with prolific results!) we needed to find recipes to use up all those portobellos. The source recipe was ok, but it seemed as though the measurements were off. (Perhaps a bit too little rice and too much cheese? It seemed to throw the consistency off.) Regardless, I was bound to try again with some modifications of my own, and ended up with a much more flavorful result. I made this in a wok- perhaps not the most Italian method. I also didn’t add any extra salt, since the stock is a main source of saltiness. I also cut a bit of the fat by taking out the heavy cream and used skim instead of whole milk. Don’t worry! I left the butter!
Ingredients:
2 tablespoons EVOO
2 tablespoons butter
1 large white onion
1 clove garlic, crushed
16 oz fresh mushrooms, chopped (I used small portobellos)
1 cup white wine
1 cup skim milk
2 cups Arborio (or Carnaroli, if you can find it) rice
6 cups vegetable or chicken stock
1 cup grated fresh Parmesan
rosemary, thyme, pepper, salt, and parsley to taste
Warm the pan and add olive oil. Cook the onion and garlic over medium heat until the onion is translucent and the garlic is slightly browned. Add the butter. Once it is melted, turn the heat down a bit, and add the mushrooms. Add the white wine, rosemary, thyme, pepper, salt, and parsley. Cook until the mushrooms soften, and add the milk and the rice. Add the first cup of stock and stir until it is nearly absorbed completely. Repeat until all six cups of stock have been used. (The stirring each cup of stock into the rice is partly what adds to the creaminess of the dish- versus adding all the stock at once and cooking it down.) When the rice is done, add the Parmesan and serve.
Enjoy!
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