tag:blogger.com,1999:blog-74403473845836977442024-03-04T03:35:24.036-05:00Thinking With Your StomachThoughts on cooking, food, and food-as-cultureAnonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-7440347384583697744.post-69745752511775453732013-08-12T16:18:00.001-04:002013-08-12T16:18:49.018-04:00Seared Scallops, Good Dog Bar and Restaurant, Philadelphia, PA<div class="separator" style="clear: both; text-align: center;">
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We've all seen would-be world-class chef's royally screw up the scallops on those competitive cooking shows. Whenever I see Scallops on the menu I can hear that combative scottish-brit voice shouting "RAW!!!!!" or "RUBBER!!!!!" - that said- it is easy to mess up scallops- mere seconds are the difference between raw, overcooked, and just right. It takes a deft hand to evade that mad Chef's wrath...<br />
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Luckily, the folks at the Good Dog Bar and Restaurant in Philadelphia have that deft hand. I've been to the Good Dog several <a href="http://thinking-with-your-stomach.blogspot.com/2012/08/truffled-cheese-steak-empanadas-and.html" target="_blank">times</a> <a href="http://thinking-with-your-stomach.blogspot.com/2012/07/octopus-salad-and-mussels-at-good-dog.html" target="_blank">before</a>, and they've never disappointed, so getting a plate of scallops would be a good way to test their mettle- it's a simple dish, but simple means there is no margin for error. The folks at Good Dog hit the ball out of the park.<br />
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My scallops were perfectly seared, with enough seasoning that I got a nice little pop of black pepper, but not so much that it overwhelmed the subtle, light flavors of the scallop itself. That little bit of crust gave it a touch of mouthfeel to bite into, and the rest was tender and buttery in texture- juicy and cooked through, but not rubbery at all. The scallops melt in the mouth, just like they should.<br />
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Since Scallops have a fairly subtle flavor, it is very easy to overwhelm them. The sweet corn puree under them was a very smart choice. It added a little sweetness, and a little contrasting texture, but was still light enough that the scallop remained the center of attention. <br />
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The barley salad played a similar role- yet another textural change with light flavors. The vegetable bits blended in perfectly, and the whole affair was dressed with a light vinaigrette that gave the salad an almost pickled feel. The acid tang was again, light enough to stay in balance, allowing the salad to be enjoyable on it's own, without taking the attnetion away from thosenicely cooked scallops.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com2224 South 15th Street, Philadelphia, PA 19102, USA39.948792999999988 -75.1662054999999939.942706999999984 -75.1762905 39.954878999999991 -75.156120499999986tag:blogger.com,1999:blog-7440347384583697744.post-83252731687656238862013-08-12T15:40:00.000-04:002013-08-12T15:40:51.099-04:00Maple Bacon Candy<div class="separator" style="clear: both; text-align: center;">
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Sometimes a picture tells you all you need to know. Melville's hand poured Maple Bacon Savory Lollipop was a tasty treat brought to me by a relative from parts unknown. The candy has a good, solid maple flavor, and is studded with actual bacon bits. There's just no way to go wrong with that.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com2New Jersey, USA40.0583238 -74.405661236.9513718 -79.5692352 43.165275799999996 -69.2420872tag:blogger.com,1999:blog-7440347384583697744.post-81117302419393605212013-08-07T21:28:00.000-04:002013-08-07T21:28:13.408-04:00Fried Pumpkin Blossoms<div class="separator" style="clear: both; text-align: center;">
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My Sicilian grandmother always used to make a big deal about getting a hold of fresh squash blossoms (usually Zucchini), breading and frying them. Often they would be stuffed with something special such as cream cheese as well, but they were an interesting snack even without the stuffing. This story starts with the area of my yeard where I intended to put up a garden this season. Early on, a stray plant that looked vaguely squash-like sprouted out of nowhere, so I let it grow just to see what it would become. A few weeks later, my vegetable garden was out of the question- the mystery plant was a pumpkin plant, and it took over basically my entire proposed garden area. The good news is that the plant is now so big, I can pick the flowers at will without stopping the plant from producing plenty of pumpkins. I've never fried pumpkin blossoms before, but the idea works just as well for just about any squash or gourd flowers.<br />
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I went plain with mine. I didn't have any cream cheese, and I decided that a handful of squash blossoms would be a nice side dish to a light lunch. Just to make sure I didn't impede the production of pumpkins, I made sure to only grab "male" flowers- the female flowers will have a baby pumpkin/squash/whatever forming just below the bud- which makes them a great snack, but means you're denying yourself a bigger gourd later. The flowers, male or female, are always a yellow/orange color, and are slightly leathery to the touch, and much more sturdy than they look.<br />
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To cook them up is very simple. Take one egg, and scamble it- use a little cold water to thin it out a little, and set aside. Take another bowl containing bradcrumbs, season the crumb with a little salt, pepper, and parsley. Dip the blossoms in the egg, then coat with the breadcrumb. If you have cream cheese (or even marscarpone!) and want a richer treat, open up the flowers and add a dab or two of the cheese before dunking them in your egg and breading. Simply shallow fry them in a pan with a little olive oil. Yes, many people will tell you NOT to fry in olive oil- it's OK, you can do it- just pay attention to how hot you let the oil get, make sure to back the heat off just enough to keep the oil from reaching a smoking point. You'll get the hang of it quickly. As long as you keep the temperature controlled, the oil will retain it's great flavor and not turn acrid.<br />
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Let them fry for a few minutes on each side until they become golden brown. There is no exact timing, you just have to keep your eye on them. When done, let them drain on a paper towel, and hit them with another pinch of salt while they are still hot. They have a crunch on the outside, and an interesting, almost leathery texture inside. They taste floral, with a subtle hint of the pumpkin/squash that the plant will eventually produce. Simple, and different. It's a favorite of old-school European immigrants, like my grandparents, and makes a nice side dish. It will give the satisfaction of "something fried" while still staying light and (mostly) healthy.<br />
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<br />Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0New Jersey, USA40.0583238 -74.405661236.9513718 -79.5692352 43.165275799999996 -69.2420872tag:blogger.com,1999:blog-7440347384583697744.post-11741400625327117412013-06-13T19:38:00.001-04:002013-06-13T19:38:52.073-04:00Royal Warsaw, Elmwood Park, NJ<div class="separator" style="clear: both; text-align: center;">
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Many people find it easy to overlook Polish cuisine. While not as flashy as French, or as well known as Italian, it stands up against them very well. In general, you'll find Polish food remarkably simple, but very comforting. This is no-nonsense, straightforward, good food. I've had the pleasure of having authentic Polish food on several occasions, and I've never left the table hungry or unhappy. It's certainly worth a try.<br />
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<a name='more'></a>At a very reasonable price, I enjoyed a lunch special listed as a "Polish Steak" at a great Polish restaurant named the <a href="http://royalwarsaw.com/" target="_blank">Royal Warsaw</a>. The main event was, naturally, a large piece of meat- but it was a pork steak, rather than a beef steak. It appeared to be seasoned in a fashion similar to a standard beef steak, and seared just like a normal steak.<br />
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It was, of course, cooked to just about well done- it is Pork after all. Despite "well done" being a dirty word in the world of beef, this steak was still juicy and tender even thought it was cooked well past what I'd consider acceptable for a beef steak. The char on the outside and the general presentation give you the illusion of eating a regular steak, making the clean pork flavor seem all that more an unusual and fascinating experience.<br />
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The dish was rounded out with a few roasted potatoes, a red cabbage slaw, and an interesting salad made from sliced pickles. I expected the pickle salad to have a strong tang like I would normally associate with a dill pickle from a jar, but this was a much more subtle pickle with a very mild acidic tang that paired well with the pork steak- it was enough acid to balance the rich meat, but was light enough that it didn't get in the way of the meat.- A smart pairing.<br />
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I would heartily recommend the Royal Warsaw. The food is different than you would expect at a high quality restaurant, the prices are very reasonable.Overall the food is of high quality, and really gives you a sense that Eastern Europe has a very strong, no-nonsense, comfort food sensibility that's easy to appreciate once you try it. If you find yourself in the area, you should also stop by <a href="http://www.piast.com/" target="_blank">Piast</a>- the authentic Polish Deli down the road where you can find all manner of authentic Polish provisions and take out food. The area boasts the largest Polish community on the East Coast, and it shows in the quality of the food at both places.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0871 River Drive, Elmwood Park, NJ 07407, USA40.8912509 -74.12704815.369216400000003 -115.435642 66.4132854 -32.818454tag:blogger.com,1999:blog-7440347384583697744.post-89673559840236543302013-06-09T07:50:00.000-04:002013-06-09T07:50:46.643-04:00Home-made Smoked Pork Ribs<div class="separator" style="clear: both; text-align: center;">
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A few weeks ago, I completed my preparations for summer by purchasing a new charcoal grill/smoker combo. I almost immediately used it as a grill to cook up the usual batches of burgers and dogs that most people associate with summer cookouts, but I had bigger ambitions than that for my new toy. I've never used a smoker before, and a rack of ribs seemed the bet place to start experimenting.<br />
<a name='more'></a>Why pork ribs? Well, they were on sale this week, but that wasn't the only consideration. The rule of thumb seems to be about an hour in the smoker per pound of meat- the rib racks were just under three pounds each- meaning I could smoke them in a single afternoon rather than making this an all day affair.<br />
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Using a smoker is all about being prepared ahead of time- you need to have a good supply of fuel (charcoal) and a good supply of the specific wood you plan on using for smoke (I used cherry this time). For best results, you should take your meat out the night before and season it- I ave my ribs a good dry rub made of coarse sea salt, black pepper, paprika, garlic, and cumin. After rubbing in the seasonings, I wrapped them in cling wrap, and let them rest in the refrigerator over night. This gives the seasoning a chance to sink in, and bring proteins to the surface that will help form a crust during cooking.<br />
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The key is to keep feeding new coals to the firebox to keep the main chamber around 200 degrees. For the smoke, you'll need to periodically feed a few chunks of your hardwood to the fire. Keep a large bowl or bucket full of water and soak your wood chunks for about 30 minutes or so before use. This soak time will prevent the wood pieces from burning too quickly, and ensure that they produce a large amount of smoke.<br />
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Once your fire is going, lay your rib racks on the grill. Since my smoker has it's firebox on one side, that side of the grill is generally at a higher temperature than the other. I'm going to start my racks on the hot side of the smoker. If they get to the point where they look like they are cooking too fast, they can be moved to the cooler side. Once the meat is in, you want to leave the cover closed as much as possible. Peeking in on them too much will cause the temperature to drop and interfere with cooking. Concentrate on adding more fuel to the fire to keep the temperature as consistent as possible, and try to limit how often you check your meat. If you maintain the heat, it will cook. I estimated that I would need about 3 hours, but my temperature was running a little low in general, so I extended to almost four hours.<br />
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I didn't start my fire with enough fuel, so it was a struggle to maintain temperature. I was worried that my ribs would either not be cooked through, or would be dried out. The few quick spot checks I did made me wonder- the ribs still looked reddish and didn't have the char on the outside I was used to seeing from the grill. When I actually took a better look at the end, they were actually cooked just about right- so trust your temperature control and your timing. When the main cooking was done, I brushed my racks with a light coating of barbecue sauce, and closed the lid for a few more minutes to let the sauce caramelize a little. I basically used just enough sauce to barely coat the top of the rack- I actually prefer them cooked with less sauce, so I can dip them when I eat if I'm so inclined.<br />
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My fears about raw meat, or dry tough meat vanished when I started cutting up the ribs. The meat was cooked through, and was much more juicy than they looked from the outside. They were not quite "fall off the bone" tender, but they were pretty good for a first attempt. The meat was mostly pinkish from the smoke, but was still clearly cooked through. Now that I've actually done it, and have a better feel for the process, I'm looking forward to smoking more meats this summer.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0tag:blogger.com,1999:blog-7440347384583697744.post-41089938088754937832013-05-04T22:49:00.000-04:002013-05-04T22:49:15.676-04:00Bacon infused Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Md-LiMnBCzJ2BO8eGeQlVHnPU1N3f_U2rNnJN1ZiOs2tRZOzCbxsBNDC_r8zwBqdCy1glo4TAafLXXmOW8vWM_G-ya3JKeD-BpHvz6uI527CXON7TTbM5da2xK7p7Yj28IwTFAlyrDPT/s1600/bacon_mac_and_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Md-LiMnBCzJ2BO8eGeQlVHnPU1N3f_U2rNnJN1ZiOs2tRZOzCbxsBNDC_r8zwBqdCy1glo4TAafLXXmOW8vWM_G-ya3JKeD-BpHvz6uI527CXON7TTbM5da2xK7p7Yj28IwTFAlyrDPT/s1600/bacon_mac_and_cheese.jpg" /></a></div>
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Everyone loves Mac and Cheese. Yes, I'm sure even the Vegans secretly lust after it. So how do you improve on a classic? Simple, just add bacon. This is a riff on the classic <a href="http://thinking-with-your-stomach.blogspot.com/2011/11/macaroni-and-cheese-casserole-old.html" target="_blank">Macaroni and Cheese Casserole </a>like my mom used to make- only I add bacon, a whole lot of bacon. And if that isn't enough, I make use of the bacon grease as well.<br />
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<a name='more'></a>It all starts with bacon. I'm making a fairly large casserole, so I'm going to need a large amount of bacon- an entire package of bacon. As always, bacon comes out best when cooked slowly over a medium-low heat until all the fats are rendered, and the bacon slowly becomes crispy.<br />
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Once the bacon is cooked, set it aside and let it drain. Crush it into chunks of various sizes to add to our sauce. Reserve as much of the bacon grease as you can. We'll use this to put the finishing touch on the dish later.<br />
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Next comes the cheese sauce. I use basically the same sauce I used in my <a href="http://thinking-with-your-stomach.blogspot.com/2011/11/macaroni-and-cheese-casserole-old.html" target="_blank">classic mac and cheese</a> - heavy cream, butter, shredded cheddar cheese, and a little seasoning, including some turmeric which has a slightly smoky flavor that pairs well with cheese, and intensifies the yellow-orange color of the sauce.<br />
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Once all the cheese is melted into the sauce, add in the crushed up bacon bits a little at a time.<br />
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Take a pound of cooked pasta (wagon wheel shapes work great), and toss it with the cheese sauce in a casserole dish. Make sure everything is combined well so you don't get pockets of non-cheesy pasta. Now, go back to that bacon grease we set aside. Take enough breadcrumbs to cover the top of the casserole, and mix in the left-over bacon grease until the breadcrumbs start to become clumpy. Put a layer of this breadcrumb and bacon grease mixture on top of the casserole, so it can be the proverbial icing on the cake.<br />
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Bake the whole thing at 350 degrees until the topping is browned and the cheese is nice and bubbly. You should have a few spots, especially around the edges, where you'll have bits that have turned seriously brown and crispy (these are the best parts).<br />
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The final result may be a touch on the oily side, but it will be amazing. The bacon flavor dominates- even in the crispy breadcrumb topping. Once you get back from the heart doctor, new lipitor prescription in hand, you'll want more.<br />
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<br />Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0New Jersey, USA40.0583238 -74.405661236.950756299999995 -79.5692352 43.1658913 -69.2420872tag:blogger.com,1999:blog-7440347384583697744.post-42179845080851472452013-04-13T22:12:00.000-04:002013-04-13T22:12:35.410-04:00Art Restaurant at the Four Seasons Seattle<div class="separator" style="clear: both; text-align: center;">
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On my trip to Seattle, I didn't realize just how much of the city seems to shut down relatively early. By relatively "early" I mean early for someone more accustomed to the nightlife in to so-called city that never sleeps (New York)- So I made a critical mistake- I was killing time, and waiting to decide where to eat. When 10pm rolled around, and I still had not eaten, I was left with few choices, so I went back to my hotel and ordered room service from the attached restaurant instead of searching for a late-night bite in an unfamiliar city only a few hours after arriving.<br />
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<a name='more'></a>I had the good fortune of staying in a much more highly rated hotel than usual for this sort of trip due to the vagaries of company/client discount rates and contracts, and the Four Seasons Seattle had a very nice looking restaurant downstairs, that also handled all of the room service for the hotel. I normally stay away from room service- which usually is high in price and short on quality.<br />
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There's a first time for everything though, so I picked up the phone and ordered a salad and an entree from Art at the Four Seasons. I chose a chop salad and a spaghetti bolognese to satisfy my hunger- the last time I ate anything resembling a real meal was back on the east coast...<br />
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The salad turned out to be very enjoyable- and presented in an interesting fashion- with a wedge of iceberg in the middle, and the rest of the salad essentially deconstructed around it, with the dressing served on the side in a small flask. I'm a sucker for the combination of bleu cheese and bacon, and that served as the center-point of the dish. The other produce on the plate was very fresh- probably purchased earlier in the day at <a href="http://thinking-with-your-stomach.blogspot.com/2013/04/pike-market-seattle-washington.html" target="_blank">Pike Place Market</a>, only about a block away. While the salad had many components, it still captured a kind of honest simplicity that I enjoy.<br />
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The spaghetti bolognese was likewise, artfully plated. Everything on the plate was obviously very fresh. Each component was excellent, from the slivers of parmesan, to the tomatoes, to the basil, and to the pasta itself. The sauce itself, however, was a little bit of a let-down. All the components were obviously high quality, but it didn't quite come together for me. The sauce seemed like it was missing something- and, after much thought, I think it was that certain something that comes from long, slow cooking. I did enjoy the dish, but I wanted to enjoy it even more.<br />
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I think this highlights the reason why I usually avoid ordering pasta/tomato dishes when I eat out- most of the time at least. I think I'm somewhat spoiled when it comes to pasta sauces- my family has a long standing tradition of making great tomato sauce (or rather,<a href="http://thinking-with-your-stomach.blogspot.com/2011/04/sunday-gravy-or-tomato-sauce.html" target="_blank"> gravy</a> to use the proper term), so I have a hard time finding similar sauces that can meet my expectations. Maybe it's me, maybe the sauce could've had more depth, and more of a long slow cook time to meet my tastes.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com099 Union Street, Seattle, WA 98101, USA47.607377 -122.33915647.6047005 -122.3441985 47.6100535 -122.3341135tag:blogger.com,1999:blog-7440347384583697744.post-22903220028889142812013-04-05T19:52:00.000-04:002013-04-05T19:52:06.064-04:00SkyCity, Seattle, Washington<div class="separator" style="clear: both; text-align: center;">
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Seattle's biggest tourist attraction is the Space Needle- a 605 foot tall tower topped by a flying saucer shaped structure that houses it's observation deck, and the SkyCity Restaurant - the oldest revolving restaurant still in operation. As a <a href="http://www.spaceneedle.com/news/2012/04/space-needle-fun-facts/" target="_blank">tourist attraction with a long, and interesting history</a>, it's easy to dismiss the food as overpriced or sub-par. I won't argue too much with the "overpriced" complaints, but the food is clearly better than the typical fare found in most tourist traps.<br />
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<a name='more'></a>The menu features prices you'd expect to see at a good steakhouse in New York. Other than that, the items on the menu appear to read like well thought-out, well-composed dishes you'd expect to see at a high-quality restaurant (probably not one quite this expensive though). So why the premium? Well, it is a unique tourist attraction you can't find anywhere else, there are a lot of tourists and business travelers in the area willing to pay the prices, and it's the only place in the world where you can dine to a spectacular, panoramic view of Seattle that slowly rotates at one revolution per 47 minutes.<br />
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Photos do not do the view justice, not even panoramic ones. The Needle may not be the tallest building in the city, but the city is just built up enough, but still sparse enough that you can take in the whole thing in one sight. Views like this are almost impossible to find in New York- the density of the buildings there restricts what you can see too much. You can see the whole of downtown to the south, Puget Sound, and the mountains beyond it to the west, and the lower lying outskirts of the city to the north and west. Despite being overpriced, this view is what makes SkyCity a popular place, even among locals, for special occasions.<br />
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So, if you ever find yourself atop the Space Needle, just suck it up, pay the high prices, and enjoy yourself. Expect to spend $40-$60 for you entree, and anywhere from $9-$16 for your starters or dessert. Just enjoy the scenery and remember, you're paying a premium in exchange for a dining experience in a unique place with a unique view.<br />
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My starter was a bowl of razor clam and corn chowder, adorned with a fresh made potato chip. The chowder is rich and creamy, and features bits of razor clam. The potato chip was actually a clever touch- tying in the typical potato chunks found in most chowders in a playful way. I personally would've liked to have a whole razor clam in it's signature elongated shell as part of the dish- if only for visual effect and to let you know that the clams are indeed razor clams. I've had <a href="http://thinking-with-your-stomach.blogspot.com/2012/05/oldest-restaurant-in-us-union-oyster.html" target="_blank">better chowders</a>, but considering that I was in Boston when I had them, it's not exactly a fair comparison.<br />
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For my Entree, I went with the Chatham Strait Black Cod, served with a few small pork potstickers on a cream-based sauce and a bed of savoy cabbage kimchi. The dish is also adorned with toasted coconut shavings and microgreens. The black cod (also known as sablefish) comes from the the waterways around lower Alaska. It has a firm, white flesh that is somewhat oily, but without the gamey flavors usually associated with an oily piece of fish. The cod was cooked perfectly- it practically melted in my mouth. The potstickers provided a little bit of a tangy flavor to act as a median between the richness of the fish and the crunchy/spicy hits from the kimchi. That kimchi very nearly upstaged the fish - it had just the right amount of crunch and heat to cut through the richness of the fish, and the tang of the pork potstickers- the three contrasting components, taken together, balance out and make a complete, and thoughtful dish.<br />
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When I saw the first item on the dessert menu, I knew i had to have it- a Bacon Maple Brownie is something hard to pass up. This brownie also features bits of pecan and is finished with a dollop of fresh whipped cream. Honestly, the bacon and maple flavors seemed a bit subdued for my liking (as if there is such a thing as too much bacon!). Still, this was a pretty good dessert, even if it left me craving more of what it promised.<br />
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One of my companions went for SkyCity's signature dessert- the Lunar Orbiter. This dessert makes a dramatic entry in a bowl of steaming dry ice. When the smoke clears, according to my companion, you are left with a fairly expensive ice cream sundae with caramel sauce and a piece of peanut brittle.<br />
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So while the entrees were on point, the desserts seemed to be less than their dramatic names and appearances. Overall, I'd say the experience was a good one, although one I'd expect to be somewhat less expensive if it weren't for the location and that incredible view, The price tag means you probably won't find many regulars who aren't part of the "1%" - but I'm sure you'll find a lot of people that have willingly paid the premium for the experience and not regretted it. The place is truly unique- as one of the locals described it to me- it's like being in the restaurant of the future- or at least a 1962, "Jetsons"-like future.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0400 Broad Street, Seattle, WA 98109, USA47.6204901 -122.3496483999999822.098455599999998 -163.65824239999998 73.1425246 -81.041054399999979tag:blogger.com,1999:blog-7440347384583697744.post-91073778888928376802013-04-01T20:22:00.001-04:002013-04-01T20:22:43.819-04:00Pike Market, Seattle, Washington<div class="separator" style="clear: both; text-align: center;">
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So, as luck would have it, my travels for my day job have brought me to the city of Seattle. I had the good fortune of staying in a hotel just a few blocks away from the famous Pike Market. Naturally, I couldn't resist the opportunity to take a look and snap a few photos...<br />
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<a name='more'></a>The market is one of those leftovers from a bygone era- much like <a href="http://thinking-with-your-stomach.blogspot.com/2012/08/reading-terminal-market-philadelphias.html" target="_blank">Philadelphia's Reading Terminal Market</a>. Judging from how busy the place is, and the quality of the produce, it's a shame that places like this aren't a centerpiece of every city. Philadelphia's market came into being because it lived on top of a major rail hub, so was the first stop for fresh foods from all over the northeast. Pike Market formed for different reasons- a huge percentage of all the fresh fish caught in the country, comes off the waterfront just behind the market. Instead fo a rail hub, Seattle is a major seaport, and is the gateway for seafood caught by fishing fleets throughout the Pacific Northwest and Alaska- so it has a very different character.<br />
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The centerpiece of the market is the Pike Place Fish Company- where the famous fish throwing happens. The staff wasn't actively throwing fish when I was there, but they still drew a crowd. My photo only covers about a third of the counter- the selection is impressive, and everything is so fresh it hurts. There are other fish coutners in the market, but this is the biggest, and, placed right at the main entrance, the one that gets the most attention.<br />
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Aside from the fish, the market is a veritable maze filled with everything under the sun. Not far from the Pike Place Fish Company was a small stand that seemed to be drawing a fairly decent line- The Daily Dozen Doughnut Company- featuring fresh mini donuts by the bagful.<br />
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The mini dounts were made fresh in front of your face. I couldn't resist sampling a few. These donuts are about one bite each, so I didn't feel too bad about samppling the whole variety.<br />
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My favorite was the cinnamon-sugar donut- mostly because they were still hot out of the fryer. They had a slight crispiness that yielded into a warm, soft interior that just melted in my mouth. The chocolate glazed donuts were not hot, but the chocolate topping was thick and fudgy. Even the powdered sugar donuts still had that tiny bit of crunch on the outside that elevated them. Six great mini donuts for just about $3- I'll take that deal any day.<br />
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Many of the stands and shops are rightfully proud of their wares- and offer free samples- ultra fresh products like this practically sell themselves. I was tempted by the local raw honey that comes in blueberry and raspberry varieties.<br />
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The market features a wonderful variety of lcoal produce- including these wonderful blood oranges.<br />
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The variety of fresh vegetables is astounding- if you look closely you can see all types of exotic mushrooms, rainbow carrots, and the unusal fiddlehead fern fronds- which are actually somewhat common in the area. In the northeast, you would only normally see these in parts of Maine, rather than anywhere near the more metropolitan areas I usually haunt.<br />
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Of course, there's the meat. The market features a number of purveyors of meats, sausages, and such. It's not all about fish, although it can seem that way sometimes.<br />
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The market also, naturally, features lots of places to stop and enjoy a bite to eat. You can literally find anything here, including italian specialties like the ones you'd expect to see on the east coast.<br />
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Overlooking puget sound, you can see why a fish market would become such a center of activity. It has both appeal to tourists, and it has ultra-fresh produce that that the locals crave. You would think that, aside from the tourists, the market would tend to draw an older crowd, used to a bygone era when you walked to a local market to get your produce for the day- but surprisingly, the crowd in the market is surprisingly young. Perhaps, old traditions like a central fresh market may become common again.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com085 Pike Street, Pike Place Market, Seattle, WA 98101, USA47.608649799999988 -122.3405887000000122.086615299999988 -163.6491827 73.130684299999984 -81.031994700000013tag:blogger.com,1999:blog-7440347384583697744.post-47164081316393007492013-03-30T00:10:00.000-04:002013-03-30T00:10:48.058-04:00Eggs in Purgatory<div class="separator" style="clear: both; text-align: center;">
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It is easy to get bored of cooking the same old things the same old way. This dish is a welcome change- take your basic eggs, and some leftover <a href="http://thinking-with-your-stomach.blogspot.com/2011/04/sunday-gravy-or-tomato-sauce.html" target="_blank">tomato sauce (or gravy rather)</a>, and a nice piece of bread to make something memorable and a little different- eggs in purgatory.<br />
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<a name='more'></a>The basic idea here is to take a tomato sauce, add a little extra chili pepper to spice things up, and poach a few eggs in it. With all that yolk and sauce, naturally, you'll want to soak it all up with a few pieces of bread. This is an incredibly simple idea that just works, even if it's a simple idea that most people wouldn't think of on their own.<br />
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I start mine with leftovers- if I make the <a href="http://thinking-with-your-stomach.blogspot.com/2011/04/sunday-gravy-or-tomato-sauce.html" target="_blank">"sunday gravy"</a> I typically have a few cups of extra sauce afterwards. Using the leftovers in a somewhat creative way is always preferable to letting it go to waste. Ladle enough into a small pan to make a puddle about 3/4 inch deep. If your leftover sauce is already very thick, you can add a small amount of water to loosen it up a little. Bring this sauce up to a low simmer.<br />
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Some people don't enjoy spicy food, but I'm not one of them. The chili flakes, or red pepper, is what really brings the character to this dish, so as your sauce heats up, sprinkle in some red pepper flakes. This dose of heat, along with the red of the sauce, is the inspiration for the name.<br />
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Once your sauce is simmering, just crack two (or more) eggs into the sauce and let them poach. Put a loose fitting lid on the pan so the tops of the eggs steam, and let it simmer for a few minutes- but keep an eye on them- anything past the five minute mark is probably going to solidify the yolks, and you'll lose that runny yolk effect.<br />
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Once done, carefully transfer the mess to a plate (or eat it right from the pan). Garnish with a little black pepper and a little basil, and enjoy with your favorite piece of bread. The richness of the eggs offsets the heat and tang of the sauce, and if you're smart, you'll toast your bread so that you have a little bit of a crunchy/crusty texture to offset the smoother textures of the egg and the sauce. It can be rich and hearty enough to serve as a brunch, a lunch, or even a dinner.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com1tag:blogger.com,1999:blog-7440347384583697744.post-91945992442236029592013-03-19T00:22:00.000-04:002013-03-19T00:22:36.195-04:00Bourbon Potatoes<div class="separator" style="clear: both; text-align: center;">
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I get a real kick out of making something interesting out of otherwise boring leftovers. It's a few days after St. Patrick's day, so I have plenty of leftover small boiled potatoes sitting around. I also have a bottle of good bourbon. I don't need much else to make what's becoming one of my favorite leftover transformations- Bourbon Potatoes.<br />
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<a name='more'></a>The idea is simple, Take your leftover boiled potatoes, cook them in a small pan until they get a nice golden brown crust, and deglaze the pan with a little bourbon. Of course, you should only use a bourbon that you think tastes great too. My current poison of choice is Maker's Mark, and I've had excellent results with Jack Daniel's (even if it's technically Tennessee Whiskey rather than bourbon)- but go with whatever you like best if you have a particular preference.<br />
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Your leftover potatoes should already be fully cooked- boiled ones seem to work best- especially if they were cooked together with other flavorful ingredients, like say... <a href="http://thinking-with-your-stomach.blogspot.com/2011/03/corned-beef-and-cabbage-one-pot-wonder.html" target="_blank">corned beef and cabbage</a>... You'll want to cut them into chunks (if you have large potatoes) or just cut them in half (if you have small potatoes)- you'll want part of the flesh exposed- these parts will brown up and form a nice crust when you reheat them.<br />
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Start a small pan over medium-high heat with a little bit of butter or olive oil. Place the potatoes in, cut side down and sear them until the fleshy part of the potatoes are golden brown. Flip them and brown any other sections of exposed flesh, then get out your bourbon. You can add as much as you like, but I would urge caution. I prefer a splash or two- maybe a half of a shot glass to a full shot glass for a large batch.<br />
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Turn the heat up a little right before you add your bourbon so you can be sure to cook off the alcohol quickly, then quickly pour in the bourbon. The bourbon will flash boil, and steam out the alcohol- if you are quick enough, and using a gas stove, you can tip the pan into the flame, and get the vaporized bourbon to ignite- it will flare high in the blink of an eye, so make sure you're not leaning over the pan, or you may lose an eyebrow. Don't worry, the flash will only last a second or two. As the flame ignites, shake the pan to move the potatoes around, and keep shaking until all the bourbon appears to have dried out.<br />
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Yes, much of it has evaporated and burned off- but the flavor compounds and the complex sugars in the bourbon remain. The potatoes soak up the residual liquids quickly and become infused with that sweet/woody bourbon flavor, without the bite of the now burned off alcohol. Once you get past the big column of flame, you're done, plate and enjoy. The potatoes gain texture and a whole lot of flavor- and their aroma is something you'll really enjoy. They go well with most any meat, but are quite good on their own. It's a great way to show off to your guests when you ignite them, and it turns dull boiled leftovers into something memorable with a minimum of effort.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0tag:blogger.com,1999:blog-7440347384583697744.post-10787130206066583112013-03-03T15:07:00.000-05:002013-03-03T15:07:22.026-05:00Buffalo Grilled Cheese<div class="separator" style="clear: both; text-align: center;">
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It's been quite a while since I last visited my mild obsession with <a href="http://thinking-with-your-stomach.blogspot.com/search/label/Grilled%20Cheese" target="_blank">grilled cheese</a>. What would be better than combining elements of two classic comfort foods into one? Here I take the distinctive flavors of a buffalo wing, and present them as a grilled cheese sandwich.<br />
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<a name='more'></a>The flavors I wanted to capture was that combination of hot sauce and bleu cheese. The easy way would be to simply mix some hot sauce into some bleu cheese dressing and call it a day, but that would be too obvious.<br />
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The trick to making something a little more original is in the sauce. A typical hot sauce usually consists of hot pepper in a vinegar base. Transforming this into your typical buffalo wing sauce means adding a fat- usually butter or margarine. You can confirm this by reading the ingredients on a jar of a typical brand name buffalo sauce you can find in your local supermarket.<br />
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Now let's think about what makes that nice crust on the outside of a grilled cheese- it isn't just the bread itself, it's bread with butter- the fats in the butter break down into sugars, which begin to carmelize under heat. The idea here is that we can replace the butter with the buffalo sauce, since it is basically a butter/margarine with some potent flavoring, and you'll get the same kind of crust you'd expect from a typical grilled cheese.<br />
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It's also important not to overdo it. A dollop of buffalo sauce the size of a quarter should do it- just enough to spread over the whole slice of bread. I went with a rye bread just because it seemed like the stronger flavor of the bread would hold up well against the hot sauce. That, and I happen to like rye bread.<br />
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You'll want to spread out your hot sauce to get nice coverage. Repeat the process for your second piece of bread, and drop them, sauce side down, on a hot grill or pan. Lay on a slice or two of your favorite cheese on each slice of bread (I'm using american cheese, swiss cheese will also work). Now, we'll add the rest of the "buffalo" part- drop a glob of your favorite bleu cheese dressing on each side- just enough to coat the inside. If you don't have bleu cheese dressing, you could always just crumble a little bleu cheese on top instead.<br />
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When both sides have had a chance to brown, and the cheese is melted, bring them together into a sandwich, and serve with a few fresh celery sticks. You'll note that the crust will come out very dark, but will obviously not be burnt- this is from the pigmentation in the pepper sauce. The crust actually seems to turn out better than if you used plain butter or margarine. The inside is quite gooey, and super-hot, so you may want to let your sandwich rest for a minute or two before cutting it and diving in.<br />
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In the end, you get the crunch of a crusty grilled cheese, combined with the tangy heat of a buffalo wing. You also get the rich gooey feel of the melted cheese, along with that distinctive tang of the bleu cheese. The acidic quality of the vinegar in the buffalo sauce is a great foil not only for the heat, but for the richness of the cheeses as well, making this a decadent, yet well, balanced bite.<br />
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An obvious way to enhance this sandwich would be to add a little leftover shredded chicken- which would be great- although the sandwich works just fine without the meat. Either way, if you like buffalo wings, you'll get a kick out of this twist on the classic sandwich.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0tag:blogger.com,1999:blog-7440347384583697744.post-28751663649308797892013-02-19T22:44:00.000-05:002013-02-19T22:44:35.892-05:00That's One Juicy Lucy!<div class="separator" style="clear: both; text-align: center;">
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So, if you ever end up on a business trip to Minneapolis, this is the first place you should go when you get off the plane. The 5-8 Club has been around since 1928, and is the area's iconic "Dive Bar" - that is also home to the burger that should be featured on the city's flag. There is an apparent debate about where the Juicy Lucy was invented- at the 5-8 or at neighboring rival "Matt's Bar" - but personally, I don't care, I just wanted one. 5-8 was on my way and only minutes from the airport, so there I went.<br />
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<a name='more'></a>The setting is unassuming- it's a bar with a dining room- seat yourself, and the waitress will come talk to you soon enough. My waitress was actually very nice, and even went so far as to suggest that I should get grilled onions on my Juicy Lucy- which was a great call. Once upon a time, I tried to make my own <a href="http://thinking-with-your-stomach.blogspot.com/2011/02/jucy-lucy-burger-with-cheese-on-inside.html" target="_blank">Juicy Lucy</a> at home- it was good, but I knew it was nowhere near the original, so I couldn't wait to try the real thing.<br />
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The Juicy Lucy looks unassuming from the outside. IT looks like just another burger on a good quality soft roll. This burger doesn't have all the "salad" adornments that most burgers seem to have these days- just a burger on a bun, a few pickle slices, and glob of grilled onions. The fries were pretty good- fresh potato, fried to just the right crispness and enough salt to make itself known without being obnoxious. Yes, the burger looks dull and boring on the outside, but looks can be deceiving...<br />
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One bite and you'll understand. The burger is formed around a generous pile of american cheese. When the burger cooks, the cheese melts, and melds together with all the juices from the meat until it turns into something akin to hot lava. The well-seared crust on the outside, the nuclear-hot melted cheese, and those carmelized onions all add up to a decadent, artery-clogging flavor experience you just can't get anywhere else.<br />
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Eat carefully- on each bite, the cheese will continue to ooze out. I gave myself no less than three minor cheese burns- each of them worth it. The cheese and beef-juice mixture flows like lava- it's a messy experience, in a good way. The burger just tastes damn good, and has this lava-like core, that forces you to slow down and enjoy it- or risk personal injury.<br />
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So most people seem to think it's a bad idea to visit Minneapolis in February, if only because it's very cold, and very snowy. As you can see, though, February is Juicy Lucy month at the 5-8 - so there's a great reason to make the trip.<br />
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A dive bar treat like a Juicy Lucy can only go with a Dive Bar beer. I did this old-school style- and avoided the great microbrews and complex ales- instead I opted for an old standby- a Rolling Rock- yes, I traveled all the way to Minneapolis to have a beer from Pennsylvania. Rolling Rock has a very mild flavor, and a watery consistency- but it's great to wash down hot food with. While it's short on flavor it can be refreshing on a hot day (yes, I know, it's Minnesota in the winter)- or to soothe flesh scalded by oozing, nuclear-hot cheese.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com05-8 Club 5800 Cedar Avenue S, Minneapolis, MN 55417, USA44.897613799999988 -93.24736544.897569799999985 -93.247444 44.89765779999999 -93.247286tag:blogger.com,1999:blog-7440347384583697744.post-82830407953173148632013-02-18T00:14:00.000-05:002013-02-18T00:15:24.202-05:00Ham and Cannellini Bean Stew<div class="separator" style="clear: both; text-align: center;">
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This was one of those thrown together dinners that I really had no intention of photographing- but it turned out to be a great surprise. Take some leftover ham steaks cut into chunks, add a can of cannellini beans, a chopped onion, and a diced tomato, toss them in a pot, add a little salt and pepper to season, and enough water to cover everything. Let it simmer for two (or more) hours. At the end, you will have a thin broth- thicken it up with a slurry of warm water with a little dissolved flour, and serve it over a bed of rice. As simple as it sounds, it is greater than the sum of its parts- all the meatiness of the ham permeates the dish, and plays really well with the beans. I love the fact that it's a dish that can take leftovers, add a few new items, and transform them into something great. I'll be keeping this one in my bag of tricks for a while.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0tag:blogger.com,1999:blog-7440347384583697744.post-15907111181696052132013-01-24T22:11:00.000-05:002013-01-24T22:17:19.549-05:00Tortilla Crusted Grouper - Rose Tattoo, Philadelphia PA<div class="separator" style="clear: both; text-align: center;">
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A trip to the Rose Tattoo Cafe in Philadelphia with a few business associates turned out to be a pleasant surprise. The special was a tortilla crusted grouper, that turned out to be a fantastic dish. The fish was flaky and moist, with a nice nutty flavor from the tortilla crust. The sauteed spinach under it had the right amount of earthy flavor, and the hash of sweet potato, grape tomatoes and shrimp in a spicy sauce had a surprising amount of kick, balanced out by the starchy/sweet sweet potatoes. This dish was a home run in my book. My only regret was not getting a better photo. This one does the dish small justice.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com01847 Callowhill Street, Philadelphia, PA 19130, USA39.9609806 -75.16984000000002214.438946099999999 -116.47843400000002 65.4830151 -33.861246000000023tag:blogger.com,1999:blog-7440347384583697744.post-75396325023013563542013-01-20T23:10:00.000-05:002013-01-20T23:32:20.991-05:00Panettone French Toast<div class="separator" style="clear: both; text-align: center;">
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Panettone is a classic Italian dessert bread/cake studded with raisins and candied citrus zest and usually enjoyed during the holiday season. It originally came from the city of Milan, and was something distinctive to Northern Italy, however, it's popularity has spread far and wide- there is actually more Panettone consumed in Southern Italy and places such as South America than it is in Milan. It has a texture that sits in an odd halfway point between a light, sweet bread such as a brioche, and a cake- it is soft and pliable inside, but still has structure and form like a bread. I had a leftover Panettone from the holidays, and I wanted to use it in a somewhat un-traditional manner- so making it into a french toast breakfast seemed like the way to go- not something you'd normally do with a Panettone, but it isn't really a huge stretch of the imagination- and I thought the kids would like it too.<br />
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A Panettone is an alomst comically tall round cake or loaf with a big domed top. Traditionally, it would be sliced into wedges, and served with a sweet creamy sauce of some type. Wedges just won't work for a french toast- so I went for large round slices, by turning the Panettone on it's side, and slicing it into rounds about a half inch thick, starting from the bottom. This will make big pieces of french toast- one piece should be enough for almost anyone- and they happen to come out about the perfect size and shape to fit exactly on my smaller breakfast plates.<br />
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To make a french toast, you need a custard. This custard, at least the way I had it as a kid, is simply eggs, and milk with a little flavoring if needed- basically scrambled egg, but probably with more milk than normal, and whipped to a froth. I'm not making a huge amount of toast, but they are huge slices, so I'll start with four eggs, eye up a reasonable amount of milk, and a dash of vanilla extract.<br />
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Don't worry if you run out, you can always whip up a little more. Grab a whisk and beat until smooth. You want your custard to be a little frothy so it stays light rather than clumpy like scrambled eggs when it cooks. It may be tempting to add sugar here- don't do it. The Panettone may not be cloyingly sweet, but it is about as sweet as it should be- adding anything more is taking a big chance with driving the sweetness too far over the top.<br />
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A word of advice- soaking your Panettone in the custard is the critical step here. Have your pan or flat grill hot and ready to go before you begin. The Panettone may look like a bread, but it is also a cake- it appears to have a robust, bread-like structure, but it is already very soft- it will soak up the custard very quickly, and easily become too soggy to hold together. Overdo it with the custard, and your slices may very well disintegrate into slop before they make it from the custard bowl to the grill. Just give it a quick dip on one side, flip, and get the other side wet, then put it right on the grill. Don't waste time, don't let it sit in the custard more than a few seconds. It will suck in the egg mixture like a sponge, so just let it go long enough to ensure you have an even coat on both sides, and get it on the heat.<br />
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Keep your grill or pan on the low side of medium. Despite their size, the slices will cook fairly quickly. Even though they are thick, they are quite airy, so the egg mixture really has nowhere to hide from the heat. Also be aware that because of the sugar content in the Panettone, it will get to a dark brown very quickly, and if you leave it on too long, or turn the heat up too high, you will risk scorching your breakfast.<br />
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Again, because of the sugary nature of the bread, it will get to a dark brown- I recommend peeking under the bottom to monitor when to flip- it will come up quickly- even though it won't seem like a very long time. It will get fairly dark by the time the eggs set- just make sure it stays at a dark brown, and does not cross into black, and you should be just fine.<br />
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To dress this breakfast, I simply drizzle on a small amount of light maple syrup (and since this is a very flavorful bread, you can even use something more neutral such as a corn syrup), then top it off with a mound of whipped cream, and garnish with a little sprinkle of dried, crushed orange peel. The orange peel gives a little note that ties into the pieces of candied orange zest in the bread itself. The grilling brings out some of the subtle bitter notes in the candied orange peel- which are balanced perfectly by the sugars carmelized on the surface, and from the raisins. The outside develops a nice thin crust, but the interior remains soft and velvety. The bits of raisins and candied fruit give little explosions of contrasting flavors. All in all, it turned out to be a fun twist on a very familiar breakfast item.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0tag:blogger.com,1999:blog-7440347384583697744.post-33660110360006271402013-01-19T23:06:00.000-05:002013-01-19T23:06:33.778-05:00Calamari Fra Diavolo from Pizza N' Pasta, Manville, NJ<div class="separator" style="clear: both; text-align: center;">
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Next door to a local airfield that flys small aircraft is a bar and grill that has become a local fixture in the town of Manville, New Jersey. I'm talking about a place set up in the format of a bar and grill, but the "grill" portion of the business is really a full-fledged Italian restaurant serving all manner of classic Italian-American favorites. That place is called Pizza N' Pasta.<br />
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<a name='more'></a>When I say Pizza N' Pasta is next door to an airfield, I mean right next door- the parking lot overlooks the runway of the Central Jersey Regional Airport- when the weather is nice, you can eat in the outdoor area and watch small aircraft come and go. Since only small aircraft fly there, noise isn't an issue. That said, the place has the atmosphere of a boisterous local sports bar- a bit on the noisy side, but it's the fun, friendly side of noisy. The dining room is close to the busy bar area, but has a little bit of separation- enough that you feel a little privacy, but still part of the fun over at the bar.<br />
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The meal started, naturally, with a simple salad and plenty of fresh Italian bread. This wasn't the greatest piece of bread I've ever had, but it was warm, fresh, and homey, with just the right consistency for mopping up leftover sauces- exactly what an Italian bread should be.<br />
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A note for the parents out there- the kids portions are fairly big- easily twice (or more) than any of my kids can get through. For the kids pasta dishes- you have a choice of various pastas or ravioli, and either a marinara or a meat sauce. The bits I sampled had pasta that was cooked decently, adn the sauces were actually pretty good- although I preferred the meat sauce to the marinara.<br />
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My main dish was a Calamari Fra Diavolo served over angel hair pasta. The sauce was on the loose side- it was really more of a seafood stew than a sauce, but it worked nonetheless. The dish had a hearty amount of squid, and fresh green bell peppers. Fra Diavolo means the dish should be spicy- this dish was quite spicy, topped with a significant amount of hot pepper flakes. Since the liberal dose of heat was sprinkled on top, the heat levels differed from bite to bite. Honestly, even for me, it was a bit heavy handed with the heat- possibly because my very first bite happened to have quite a bit of hot pepper. Later bites were not quite as firey, but I think overall, it was a little bit of overkill. On the plus side, the squid was cooked just right, and there was plenty of it, and the green peppers were the linchpin that brought the dish together- there were very fresh, and sweet, and were not overcooked- so they still had some texture to them. Their sweet and bright flavor was a welcome counter to the heat. I felt that if the heat was dialed back one notch, this dish would really work well as a rustic, home-style meal.<br />
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To finish the meal, I needed something to cool me down from the fire of my main dish. The Tiramisu clearly fit the bill- a classic Italian dessert that is similar to a sweet cheesecake on a base of espresso-dipped lady fingers. The "chessecake" part is made from a distinctive tasting marscarpone cheese- which is similar to a traditional cream cheese, but more liquid/creamy in texture. I suspect that this Tiramisu may have been brought in rather than made on premises- but if it was, they chose a good product to bring in. It was sweet and creamy, with the bitter notes of coffee rising through and melding with the similar notes in the chocolate sauce. It also came to the table dressed in chocolate sauce and whipped cream, and just looked like a fun way to cool down from a spicy meal.<br />
<br />Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0930 South Main Street, Manville, NJ 08835, USA40.5283011 -74.591485115.0062666 -115.9000791 66.0503356 -33.2828911tag:blogger.com,1999:blog-7440347384583697744.post-22142864585485157262013-01-11T12:53:00.000-05:002013-01-11T12:53:29.972-05:00Blessed by Mario...An old classmate from High School, who has gone on to become a professional chef, has been slowly gaining some very significant attention from the media and may very well be on her way to becoming a full-fledged Celebrity Chef... She's made her mark with kid and family-friendly cooking spots on the Disney Channel called "That's Fresh", but has recently had a big break- making an appearance on "The Chew" - and recieving the greatest of compliments from the one and only Mario Batali. Please allow us to introduce you to- Helen Cavallo:<br />
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Read about Helen's experiences on the sets at her own blog <a href="http://www.babble.com/babble-voices/thats-fresh-helen-cavallo/2013/01/09/the-day-mario-batali-blessed-my-meatballs-2/">here</a>. And find out more about her on the <a href="http://www.facebook.com/HelenCavalloThatsFresh">That's Fresh facebook page</a>. Congratulations Helen!Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0tag:blogger.com,1999:blog-7440347384583697744.post-46175036014687756372013-01-06T23:08:00.001-05:002013-01-06T23:08:46.139-05:00Stuffed Shells for Christmas Dinner<div class="separator" style="clear: both; text-align: center;">
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Stuffed shells are one of those classic baked pasta dishes that many people pass on making- simply because they can be very labor intensive. They contain practically the exact same ingredients you would use in a simple baked ziti- just organized differently. The thought of cramming individual portions of cheesy filling into each one of those shells is the heavy lifting part- however, there are ways to speed things along.<br />
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Every pasta dish starts and ends with a sauce. My shells are going to be accompanied by a meat, so I didn't see a need to go crazy incorporating meats into my sauce- so I started with a basic marinara sauce- onion, garlic, tomato, and basil, and a long simmer for about two hours.<br />
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Yes, I know, this should be called "gravy" not sauce- but, if you've been <a href="http://thinking-with-your-stomach.blogspot.com/2011/04/sunday-gravy-or-tomato-sauce.html">paying attention</a>, you'd know that it's "gravy" if it's cooked with meat, and it's ok to call a marinara "sauce". </div>
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While your marinara simmers, you can use the time to prepare your filling and cook your pasta. You'll need two boxes of jumbo sized shells, cooked in salted water. Since we'll be baking them later, make sure they are very firm and very al dente- they will cook mor elater on. When they come out of the water, give them enough time to cool down- you'll need to handle them so there's no point in burning yourself. Since they may be sitting around for a bit before being filled and sauced, I recommend doing something you probably would never do to a pasta, unless you were making a cold pasta salad- rinse the shells under cool water. This will remove some of the surface starch, and make it a little harder for the sauce to cling to the shells- but you will avoid a potentially large problem- if your shells are un-rinsed, and sit around for even a few minutes in contact with each other, you run a large risk of them sticking together- and an even bigger risk of tearing them when you attempt to seperate them.</div>
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For the filling, start with two large (24oz) containers of whole milk ricotta. Add to this a generous handful of shredded mozarella. This will serve as the base of your filling- the ricotta provides the body, and the mozarella, once it melts, will bind it together and thicken it. All this base really needs is a little seasoning- so we'll add a little salt and pepper, then about 2 tablespoons of chopped basil and chopped parsley. </div>
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After mixing your filling together, consider how you will stuff this filling into all of those shells. The usual way to do it is to grab a spoon and go for it. This, however, is very time consuming- in fact, I actually swore nevre to make stuffed shells again after preparing a large batch a few years ago. Fortunately, right after swearing off stuffed shells for life, I realized the obvious- just use a piping bag- or at least, the poor-man's version- a plastic storage bag with the corner snipped off.</div>
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So, simply load up a healthy amount of your ricotta mixture into your favorite plastic bag, and snip off the end with a pair of scissors- make the opening just large enough to insert into one of the shells. Simply insert the tip of your bag into one of the shells, and give the bag a gentle squeeze.</div>
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As you fill your shells, set them in a deep baking tray- but before you start, coat the bottom with a decent layer of your marinara sauce. Just go one at a time, and arrange the shells in rows. You'll probably need to reload your piping bag a few times depending on how many shells you're making.</div>
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There is no real rule of thumb for how full to make your shells- full, but not too full is the best I can say- just stop short of having the stuff oozing out and you've probably got it right.</div>
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The next part is easy- we need to top off and dress our shells. Spoon a generous amount of your marinara sauce on top of the shells to start, then a layer of shredded mozzarella cheese. The final icing on the cake is to top the tray off with a handful of shredded fresh basil leaves. The marinara will soak into the pasta and continue to cook it through, and the extra cheese will melt over the top. </div>
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Cover the tray with aluminum foil, and bake in the oven. The ricotta mixture will become almost liquid, but the shredded mozzarella in it acts almost as a binder to give the filling enough cohesiveness to keep it from flowing out of the shells and just becoming a mess. </div>
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So, my shells were meant to be part of a bigger holiday meal, so I served it along-side some honey-glazed ham, mashed potatoes, and a few vegetables. The sting beans were simply blanched for about a minute in boiling water, then sauteed in olive oil with a little minced garlic. </div>
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For my glazed carrots, I decided to be a little different. Rather than make the base of my glaze from brown sugar, I used a little leftover dark corn syrup from the <a href="http://thinking-with-your-stomach.blogspot.com/2012/12/a-tale-of-two-pies-pumpkin-and-pecan.html">pecan pie</a> I made the day before. I warmed about 1/4 cup of the corn syrup in a small pan, and added some paprika and cinnamon to make things interesting. Once the syrup was hot and at it's most liquid, I added in baby carrots that I boiled until fork tender. I tossed the carrots in the syrup, and let it soak in, letting the carrots cook a little longer in the sweet liquid.</div>
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The shells were a nice cheesy note on a plate containing a lot of meaty and sweet items. The richness of the cheeses, with their gooey, almost liquid texture, and the bold tang of the marinara combined with the aromatic notes of the basil were just the thing to tie this holiday plate together- or stand up as a meal on it's own the next day as leftovers. Fortunately, I only know how to make a large amount of shells, so there were plenty of leftovers for the next day or two- and as the shells sit in the sauce over night, they become even better.</div>
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Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com1New Jersey, USA40.0583238 -74.405661236.950756299999995 -79.5692352 43.1658913 -69.2420872tag:blogger.com,1999:blog-7440347384583697744.post-17034655235004823182013-01-01T00:05:00.001-05:002013-01-01T00:07:46.284-05:00Happy New Year 2013May your new year be a great one!<br />
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Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com1tag:blogger.com,1999:blog-7440347384583697744.post-71396365164662581712012-12-31T14:27:00.000-05:002012-12-31T14:27:10.523-05:00A Tale of Two Pies - The Pumpkin and the Pecan<div class="separator" style="clear: both; text-align: center;">
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Christmas is a time for celebrating with great food- and with great food, you need to have a great dessert. Pies are always fairly easy to make, and usually make everyone happy. For this past Christmas, I was called upon to produce two pies for the family dessert- a traditional pumpkin pie, and (by request), one of my favorites- a <a href="http://thinking-with-your-stomach.blogspot.com/2011/11/pecan-pie-with-chocolate-ganache.html">chocolate covered pecan pie</a>.<br />
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Pumpkin pie is the most traditional, and is also very easy to make. There is a recipe on the back of every can of that popular brand of canned pumpkin that has been floating around unchanged since about 1950. Why hasn't it changed in 60+ years? It works, that's why. I see no reason to change it other than a minor tweak or two to customize it a little. Since baking is not my usual thing, and I don't have the time to experiment and figure out a good pie crust recipe, I reserve the right to cheat and use pre-made pie crusts.<br />
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Making pumpkin pie filling is actually very simple- just gather the ingredients and mix them together. It gets complicated if you wish to roast your own pumpkin fresh- In that case, make sure you pick the right type of pumpkin, roast until soft, and puree in a blender before you start. Personally, I choose to cheat here and use a 15 oz can of pre-prepared pumpkin.<br />
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Add in 3/4 cup of white sugar, 2 large eggs, 1/2 tsp salt, and a 12 oz can of evaported milk. You'll need to season your mixture with traditional pumpkin pie spices. The base recipe calls for 1tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground clove. You can change this part up as you wish- personally I like a little extra clove- feel free to experiment here- as long as you keep the proportions in the same ballpark, you'll have good results. I also take one main diversion from the base recipe here- I add about half a shotglass of my favorite bourbon for a little extra kick.<br />
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Mix your ingredients well with a whisk- it will be fairly liquid, so whip away until your filling is slightly frothy. The more you whip, the lighter the pie will turn out- so you can even go as far as putting the mixture in a stand mixer and beating it into almost a froth- but that usually isn't necessary.<br />
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Dust your pie pan with flour so the crust won't stick to it, and lay in your pie crust. Pour in your filling, then roll over the excess crust to form a rim. Bake the pie at 450 degrees for about 15 minutes, then drop the temperature down to 350 for another 40 to 50 minutes. When the pie comes out it will be puffy and soft- let it cool down to near room-temperature then put it in the refigerator to cool the rest of the way down- as it cools, it will lose some of its height and settle. Slice and serve. <br />
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The second pie is a slight riff on the classic pecan pie recipe found on just about every bottle of corn syrup. Again this is a tried and true recipe that just works, so I don't deviate much from it- other than to add a thick layer of chocolate topping...<br />
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This filling starts with 3 large eggs, a cup of white sugar, and a cup of corn syrup. I prefer the dark corn syrup rather than the lighter colored one- there is almost no real difference- this is just a matter of preference. To this, I add 1 tbs of vanilla extract, and 2 tbs of melted butter. Be careful when you add the hot butter- add it a little at a time and stir as you go to prevent the eggs from cooking. I also make my one main deviation from recipe here- by adding about a half-shot of my favorite bourbon for a little kick. Mix everything together, then finish by adding in about 6oz of pecans- I usually chop them into medium-fine bits, but you can leave them as chunky as you like.<br />
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Like the pumpkin pie, prepare the pie tinby dusting with flour, and laying in the pie crust. Pour in the filling, then roll up the edges to form a nice rim. Bake the pie for about 55 minutes at 350 degrees. The pie will be a little puffed up when hot, then settle as it cools. Let it come down to room temperature before you work on the topping- the chocolate will set faster and better that way.<br />
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For the topping, start with about 6 oz of chocolate. I strongly suggest avoiding an overly sweet chocolate- this pie is already fairly sweet, so you do not want to make the topping too sweet. Take advantage of the richer, and slightly bitter notes of the chocolate- I usually use a semi-sweet chocolate, but you can even use unsweetened or dark chocolate.<br />
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To turn your chocolate into a ganache- puta 1/2 cup of milk or cream in a small pot (use heavy cream for a thicker topping, milk for a thinner topping- I prefer heavy cream). Add 2 tbs of butter and a half-shot fo the "secret ingredient" - in this case, a little of my favorite chocolate liquer. You can substitute a good bourbon here, or omit the liquor altogether if you wish. Slowly heat the cream mixture until the butter melts, and the cream begins to foam.<br />
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Pour the hot cream over the chocolate and stir until all the chocolate is melted- you should have a shiny, smooth, pourable chocolate when done. You can pour this chocolate ganache on top of your pecan pie, and let it spread out into an even coat. Let the pie site for a minute or two to let the chocolate settle and even out, then chill it in the refrigerator until the chocolate sets and enjoy.<br />
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Your average pecan pie is already very sweet- too sweet for some people- so using a semi-sweet or dark chocolate in the topping actually helps offset that sweetness with the more bitter notes in the chocolate- bringing the pie into a balance that actually works a little better than a plain pecan pie.<br />
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Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com1New Jersey, USA40.0583238 -74.405661236.950756299999995 -79.5692352 43.1658913 -69.2420872tag:blogger.com,1999:blog-7440347384583697744.post-47905967119164694522012-12-22T15:19:00.000-05:002012-12-22T15:19:02.767-05:00Eggs and Corned Beef Hash - Brookside Diner, Whippany NJ<div class="separator" style="clear: both; text-align: center;">
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The classic diner breakfast is an integral part of the local culture in the state of New Jersey. New Jersey has more diners per capita than any other place on the planet- and just about all of them take special pride in their breakfast offerings. It had been a while since I've been to any of the Garden State's many diners. My travels took me back to an area near where I once worked, so I took the opportunity to stop and have a little breakfast at one of the places I used to eat at from time to time- the Brookside Diner in Whippany, New Jersey.<br />
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What I consider to be the classic Jersey Diner breakfast are two eggs with fried potatoes and a breakfast meat- usually with a bottomless cup of coffee and some toast on the side. The part that, I think, makes it a "New Jersey" thing is the healthy portion of potatoes. Just about every diner has their own way of preparing them- some shredded and served as hash browns, some in chunks, and some with a some chopped vegetables, such as onion and/or peppers. At the Brookside, they do something a little different- the potatoes are sliced, then piled together, and seared on the outside. Judgine from how soft the interior is, I'd guess that the potatoes may be parboiled first before hitting the grill.<br />
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The outside of this pile of potato has a nice crispy crust, and a very soft, starchy interior, providing a nice contrast of textures. I'll usually top them off with a little salt and pepper when they arrive at the table, and have a little ketchup for dipping on the side. This is the part of the meal that appeals the most to the "hangover" crowd that shows up around 2 or 3 am - the big starchy pile is the ideal medium for soaking up excess alcohol- so it tends to be popular among youg adults on a bender. The older crowd may feel a bit of nostaligia for their younger, wilder days when they tuck into their potatoes as well.<br />
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Just about every diner will make your eggs however you like them. Personally, I almost always go with over-easy. To me, haveing that yolk run all over the place and mix with the rest of the food is my favorite part of the experience. Runny yolk also influences my choice of meat as well.<br />
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Bacon- yes I love bacon. I also love sausage. What I prefer in my diner breakfast is something that's not as easy to make at home- corned beef hash. Yes, I can always buy it in a can and heat some up, but it takes time to develop that nice crust that adds a little crunch and flavor. More importantly, when you cut into that runny, over easy egg, the yolk mingles with the corned beef has, and acts like a rich and gooey sauce. There's something about a runny yolk that just screasm "food porn" - it not only tastes great, but it looks great too- and is completely decadent in the best of ways.<br />
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Like many New Jersey Diners, the Brookside has been around for many years, and has a local following. In my short time there, I saw a good percentage of people who were obviously regulars come in- and the staff knew them all by name. The staff was very attentive, and super-friendly - and most importantly, provided great service. That's something you can only find in one of these older diners that have been around for ages- a wait staff that's been working their most of their lives, who are extremely freindly, and who go about their jobs with a casual ease, even in the midst of a heavy dinner rush. If you want to find wait staff that are truly great at tehir jobs, you don't have to look to a fine dining establishment- just try a few old diners, chances are you'll find exactly what I'm describing very quickly.Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0699 Route 10, Whippany, NJ 07981, USA40.824603 -74.41948840.800571500000004 -74.4598285 40.8486345 -74.3791475tag:blogger.com,1999:blog-7440347384583697744.post-38333600144418305562012-12-03T00:25:00.000-05:002012-12-03T12:36:10.570-05:00Thin Crust Pizza from Chimney Rock Inn, Bridgewater, NJ<div class="separator" style="clear: both; text-align: center;">
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Chimney Rock Inn is a place high on the list of local favorites in the Somerset County area of New Jersey. For one, they have been in business for over 200 years- and is probably one of the oldest businesses in the state. The inn has a reputation for serving classic Italian fare, and has a reputation for great thin-crust pizza. By a quirk of the local Postal system, the Inn is located in the town of Bridgewater, but has an address in neighboring Bound Brook- this quirk has obviously not made it difficult for customers to find- it is always busy. The area was the focal point of a conflict between two native american tribes, and the restaurant is named for a lanmark where, according to local legend, star-crossed lovers from opposite sides of the conflict met with their untimely end in a murder-suicide scenario that plays out like the ending of Romeo and Juliet. So with a quirky location, a long and storied local hostroy, and an association with a fascinating local legend certianly makes for lively conversation, and an interesting place- but does the food live up to the setting?<br />
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...and the answer is, yes it does.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KOdXPLnwrgDYeF8tjegGmiI-se6W2ZlI4AeZSHrfiMRcZlc2L6l8rEJ4xR8CgmOol108oj5BDDAze_sQg54wzRU9gA8H4a1Jz3uvZj15vqgkUQYzDckZu3Qn7R_GhBjlxQgs0hXRaMr_/s1600/fried_calamari_chimmney_rock_inn_Bound_Brook_NJ.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KOdXPLnwrgDYeF8tjegGmiI-se6W2ZlI4AeZSHrfiMRcZlc2L6l8rEJ4xR8CgmOol108oj5BDDAze_sQg54wzRU9gA8H4a1Jz3uvZj15vqgkUQYzDckZu3Qn7R_GhBjlxQgs0hXRaMr_/s200/fried_calamari_chimmney_rock_inn_Bound_Brook_NJ.jpg" width="200" /></a>One of the things Chimney Rock does well is group events. We were there for a group function which meant a buffet. I ahd been to othe similar events there before, so I knw what to expect- every is seated at large tables, and the food will start with appetizers- basically several orders of every appetizer on the menu will be brought in, and placed aroudn the room to be served family style. The appetizers range from Italian favorites to typical pub food. Todays spread included a salad of mixed greens with dried cranberries, fries with melted cheese and bacon, spring rolls, chicken fingers, and my favorite of the day- fried calamari. Everything is fresh and well made, but the calamari is cooked perfectly- just enough to be tender, but enough for the batter to hit that perfect level of crunch. The calamari came with a side of marinara sauce- which was tasty. I, however, didn't feel it was necessaary- the calamari was just right on it's own.</div>
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After a break, and time for the kids to play, the main course came out, and that was, of course, a variety of Chimney Rock's signature thin crust pizzas. The crust is exactly what a thin crust should be- cracker thin, and crispy to point where is really comes alive as a sensory experience when you bite into it. </div>
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I was happy with the pizzas nearest to us, and didn't feel the need to range out and negotiate with the other diners for different toppings- we had pepperoni, which is always a hit with the kids (and adults trying to recapture their childhood like me!). There was also sausage, which is always a favroite too. The star, however, is always that ultra-crispy, cracker thin crust with the huge crunch.</div>
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When you are talking about something as classic as pizza, you can't go wrong with the mst simple, basic form- the best slice of the night was clearly the pizza margherita. The classic combination of fresh tomato sauce, fresh mozzarella, and shreds of fresh basil on top of that great crispy crust, is just simply perfect. When you eat this, you get a sense for what that original pizza that Raphael Esposito brought to Queen Marherita in the distant past in Naples, starting a food tradition that would last for hundreds of years, and take root an ocean away in the Americas. This thin crust, compares favorably with the best I've seen in Manhattan- which is considered to be the "hoome base" in the US for this style of pizza. Simple, Classic, Good. Thanks!</div>
Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0800 Thompson Ave, Bound Brook, NJ 08836, USA40.5791871 -74.556630440.577679599999996 -74.5590979 40.5806946 -74.554162900000009tag:blogger.com,1999:blog-7440347384583697744.post-38876111279263360182012-11-28T22:24:00.000-05:002012-11-28T22:44:00.066-05:00Gnocchi Bolognese, Gianna's, Carlstadt, NJ<div class="separator" style="clear: both; text-align: center;">
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Gianna's is a cozy little Italian Restaurant located in the middle of a large business dsitrict in Carlstadt, New Jersey. I've <a href="http://thinking-with-your-stomach.blogspot.com/2011/11/rigatoni-with-sausage-and-broccoli-rabe.html">been there before</a> on business lunches, so it is a natural choice when it's time to talk business over a nice meal. Gianna's was also one of the first retaurants in the area to reopen after Hurricane Sandy and an over-topped levee caused considerable flooding for large parts of town. Even one of the worst natural disasters to hit the area failed to put a dent in the quality of their food...<br />
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My choice for the day was the Gnocchi Bolognese. For the unitiated, Gnocchi is a form of pasta that are essentially small dumplings made from either potato, or ricotta mixed with flour (see my home made version <a href="http://thinking-with-your-stomach.blogspot.com/2011/10/simple-potato-gnocchi-with-brown-butter.html">here</a>). At Gianna's the gnocchi are typically served with a bolognese sauce- a tomato saucemade with ground beef.<br />
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It is obvious at a glance that Gianna's Gnocchi are hand made- they are irregular shaped, and not all quite the same size- it is easy to be tempted to think that this means sloppy work- but it most certainly does not. Perfectly shaped, uniform sized Gnocchi are clearly not hand made- in this case, the shaping proclaims for all to see that these Gnocchi were NOT made by a machine, they were made with hands that care about quality. That quality shows- it is very easy to make gnocchi that are too dense. The dish becomes heavy and overbearing. Properly made gnocchi are light and airy- they may look like a heavy meal, but should be surprisingly light. Gianna's hits the mark dead on.<br />
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The bolognese is fresh, adn is studded with bits of basil and garlic. It comes off a touch on the oily side, but the excess oil seems to get absorbed by the gnocchi themselves, and actually works out well. There is just enough sauce to coat the gnocchi, with jsut enough extra on the plate to scrape up with a piece of fresh bread.<br />
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The bread is also a highlight- fresh baked and crusty. This is not your average grocery store italian bread- it is crafted with all the care that went into the gnocchi. I would be surprised if it turned out that Gianna's did not bake this bread fresh on premises. If they bring it in from the outside- I'd really like to know where they get it- it is a perfect accompaniment for any pasta dish. Anonymoushttp://www.blogger.com/profile/00970993989722934266noreply@blogger.com0843 Washington Ave, Carlstadt, NJ 07072, USA40.8312646 -74.053615440.829762599999995 -74.056082899999993 40.8327666 -74.0511479tag:blogger.com,1999:blog-7440347384583697744.post-70894345000651266732012-11-22T17:19:00.001-05:002012-11-22T22:23:26.824-05:00Happy Thanksgiving!Happy Thanksgiving everyone, enjoy your holiday meal wherever you may be!<br />
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