The boy and I went to a football game of all places on Saturday evening, an ACC match up between my alma mater and his (soon-to-be). My school were major underdogs, but pulled out a phenomenal upset! It went down to the wire... the best football game I've seen in a long time. When we got home, we had wonderful, hot, steamy chili waiting for us in the crock pot.
Pumpkin Chipotle Chili
2 T olive oil
1 small-medium onion, chopped
1-2 red bell peppers, chopped
2-3 chilli peppers, chopped (or 1 can diced chillis added with canned ingredients)
3-4 cloves garlic, minced
1-2 canned chipotles in adobo, chopped fine (remove seeds for less heat)
1 lb ground turkey (or frozen veggie crumbles)
2 cans (14.5 oz.) diced tomatoes (with juice) or 1 big can (highly recommend Muir Glen Organic Fire Roasted)
1 can 100% pumpkin
1 can (15 oz) tomato sauce
1 can red kidney beans or black beans, drained and rinsed
8 oz frozen corn kernels
0-1 T chilli powder (to your spiciness preference...and to balance your chilli peppers)
1 t ground cumin
dash cinnamon
dash nutmeg
salt & pepper to taste
Heat oil in large saute pan over medium-high heat. Add onion, peppers and garlic; cook, stirring frequently until tender (7ish minutes). Stir in chipotle. Add turkey (or frozen crumbles) and cook until browned.
Add rest of ingredients to crock pot, stir in meat mixture. Cook on low for 6-8 hours or high for 4-6. You can't really cook it for too long.
Makes 6 generous servings. Leftovers get spicier as the flavors meld, and your team may upset the favorite, so watch out!
Sunday, October 26, 2008
Sunday, October 12, 2008
Top Flr is Tops
Wow I felt not hip here. Well, maybe I am just being hormonal, or maybe because it is hard to pretend to be young and sexy when you look like a big pregnant blimp. This place was totally cute and hot. Read about it in Bon Appetit, and my girlfriend had told me it was to die for, so four of us came out for a little dinner.
I love the decor. Totally my style. I wish I had not been so busy hiding my gut and stealing lewd glances at hot twenty-ish boys and had taken pix of the interior. Loved the use of wallpaper, and the graphic elements contrasting with clean sparse spaces. The style of the place was mirrored in food presentation, and I dug it.
And the food was totally amazing. And the prices were totally amazing. And the bartender was very nice as well.I will start with him.
We were waiting for our two other friends to arrive and I sidled up to the bar and realized sadly I could not really have a drink, so I ordered an Angostura and soda which is rather refreshing (and helps settle a tummy), and my pal had a vodka tonic which looked more refreshing. He kindly asked if I was queasy, and I said no, just pregnant. He congratulated me and gave me a big smile. I gulped down my drink, and to my surprise, at some point...he refilled it! That is a kind bartender. He knew I wasn't going to order more drinks or rack up a huge tab, or even eat there, but he went ahead and gave me a refill, unasked for. I was honestly startled. How nice.
Then we went upstairs to a meal of:
Lamb skewers w/daikon taziki, and cauliflower couscous
Tender, sexy lamb, creamy taziki -mmm good
Tuna tartare flatbreadI wasn't allowed to eat this, but my friends hushedly discussed how heavenly it was MORE THAN ONCE during the meal when they thought I couldn't hear.
Duck Confit Pizza
Goodness this was rich and ducky. Had to take some home for the duck fiend husband.Mixed greens with figs, chevre, pistachio and honey-lavender dressing.This is my top favorite of the evening. It was ethereal - and it was just a salad! I felt like I was eating some sort of aphrodisiac. My one friend said to me "Can you figure out the dressing for me" and I was totally racing though ideas in my head already about how to duplicate it. Food for the gods. It was...ambrosial.
In an effort to shorten this review, the entrees:
Grilled hangar steak with shallot demi-glace
Roasted salmon with house made gnocchi
Pork tenderloin
Grouper with succotash
andTop Flr Mac and Cheese
were also perfect. "I'm so happy" was the oft repeated catch phrase of the evening. And even though it seems like alot of food - no one felt stuffed - just pleasantly sated.
Two more highlights: A super well priced Easton Zinfindel was lovely and though they only had one dessert to offer, it was wonderful - a chevre cheesecake - rich, creamy, only the slightest bit sweet. I could do without the pomegrante seeds on it and the olive biscuit, which just tasted like shortbread, but still - the cheesecake was a perfect ending.
The only thing I disliked was that I could barely hear my fellow diners in the tiny dining room upstairs. It was very loud and very filled with loud giddy semi-drunk fabulous emo-kids with expensive haircuts. Okay...again, maybe just being a jealous hormonal freak. But I really couldn't hear. And service was good, but not great. They forgot a few things and failed to bring the requested port menu, but I think I will be back, to dine at the bar, in about seven months...when I look a little less blimpy and can wear something a little more skimpy. :)
I love the decor. Totally my style. I wish I had not been so busy hiding my gut and stealing lewd glances at hot twenty-ish boys and had taken pix of the interior. Loved the use of wallpaper, and the graphic elements contrasting with clean sparse spaces. The style of the place was mirrored in food presentation, and I dug it.
And the food was totally amazing. And the prices were totally amazing. And the bartender was very nice as well.I will start with him.
We were waiting for our two other friends to arrive and I sidled up to the bar and realized sadly I could not really have a drink, so I ordered an Angostura and soda which is rather refreshing (and helps settle a tummy), and my pal had a vodka tonic which looked more refreshing. He kindly asked if I was queasy, and I said no, just pregnant. He congratulated me and gave me a big smile. I gulped down my drink, and to my surprise, at some point...he refilled it! That is a kind bartender. He knew I wasn't going to order more drinks or rack up a huge tab, or even eat there, but he went ahead and gave me a refill, unasked for. I was honestly startled. How nice.
Then we went upstairs to a meal of:
Lamb skewers w/daikon taziki, and cauliflower couscous
Tender, sexy lamb, creamy taziki -mmm good
Tuna tartare flatbreadI wasn't allowed to eat this, but my friends hushedly discussed how heavenly it was MORE THAN ONCE during the meal when they thought I couldn't hear.
Duck Confit Pizza
Goodness this was rich and ducky. Had to take some home for the duck fiend husband.Mixed greens with figs, chevre, pistachio and honey-lavender dressing.This is my top favorite of the evening. It was ethereal - and it was just a salad! I felt like I was eating some sort of aphrodisiac. My one friend said to me "Can you figure out the dressing for me" and I was totally racing though ideas in my head already about how to duplicate it. Food for the gods. It was...ambrosial.
In an effort to shorten this review, the entrees:
Grilled hangar steak with shallot demi-glace
Roasted salmon with house made gnocchi
Pork tenderloin
Grouper with succotash
andTop Flr Mac and Cheese
were also perfect. "I'm so happy" was the oft repeated catch phrase of the evening. And even though it seems like alot of food - no one felt stuffed - just pleasantly sated.
Two more highlights: A super well priced Easton Zinfindel was lovely and though they only had one dessert to offer, it was wonderful - a chevre cheesecake - rich, creamy, only the slightest bit sweet. I could do without the pomegrante seeds on it and the olive biscuit, which just tasted like shortbread, but still - the cheesecake was a perfect ending.
The only thing I disliked was that I could barely hear my fellow diners in the tiny dining room upstairs. It was very loud and very filled with loud giddy semi-drunk fabulous emo-kids with expensive haircuts. Okay...again, maybe just being a jealous hormonal freak. But I really couldn't hear. And service was good, but not great. They forgot a few things and failed to bring the requested port menu, but I think I will be back, to dine at the bar, in about seven months...when I look a little less blimpy and can wear something a little more skimpy. :)
Jo-el Needs a little So-ul
This place was interesting. The food was definitely five stars. It was amazing, rather pricey, and at the same time a bit boring. The service was good, the noise level was good, it just didn't have that "je ne sais quoi." I did not feel FABULOUS eating there. Maybe it was the design of the space, which, while comfy and elegant, was not interesting or helpful in setting the stage for the beautiful culinary show we were about to indulge in. It was kinda like a classical opera cast with incredible voices, but on a modernist stage set. It was beautiful to one sense, but a bit conflicting to the other. And it left me wanting.
But not in my tummy. Quite frankly it was the many ways we could have foie gras that drove me here in the first place. And eat foie gras we did. Though we did exercise moderation.
We had:
Seared foie gras with rum and pineapple
Totally expecting to not like the pineapple/rum, but it was amazingly balanced flavors...they played off each other very well.
Butternut Squash Risotto with Criminis
This was to die for and I purposefully got the risotto because I am not fond of them and wanted to see if this would be different. Holy doo doo was it good. This frothy mushroomy broth floated over the creamy rich risotto and hunks of meaty mushroom clustered like a forest over it all. Beautiful - again a perfect, and rare combination of different textures and flavors that balanced and played with each other perfectly.
Smoked hangar steak with green peppersorn sauce
The husband ordered this and it was delightful and the sauce was rich and dark. Almost coffee-winey like. Really a masculine steak, and his choice of wine, a California Bordeaux named Unity, was all tobaccoey and earthy - god a perfect match - to my dish too...
Venison with foie gras ravioli
I love game, but I almost wondered what planet this came from - I have NEVER had venison this tender in my life. I can't explain it. It had the flavors of a wild mountain, I mean you could taste the wild life of the deer in it (of course, mine probably came from a farm!), that gamey wildness, but it melted in you rmouth like butter. Juicy, meaty butter. And the ravioli were perfect little al dente pockets with a tiny surprise of rich soft foie gras at first bite.
Delicious.
But not in my tummy. Quite frankly it was the many ways we could have foie gras that drove me here in the first place. And eat foie gras we did. Though we did exercise moderation.
We had:
Seared foie gras with rum and pineapple
Totally expecting to not like the pineapple/rum, but it was amazingly balanced flavors...they played off each other very well.
Butternut Squash Risotto with Criminis
This was to die for and I purposefully got the risotto because I am not fond of them and wanted to see if this would be different. Holy doo doo was it good. This frothy mushroomy broth floated over the creamy rich risotto and hunks of meaty mushroom clustered like a forest over it all. Beautiful - again a perfect, and rare combination of different textures and flavors that balanced and played with each other perfectly.
Smoked hangar steak with green peppersorn sauce
The husband ordered this and it was delightful and the sauce was rich and dark. Almost coffee-winey like. Really a masculine steak, and his choice of wine, a California Bordeaux named Unity, was all tobaccoey and earthy - god a perfect match - to my dish too...
Venison with foie gras ravioli
I love game, but I almost wondered what planet this came from - I have NEVER had venison this tender in my life. I can't explain it. It had the flavors of a wild mountain, I mean you could taste the wild life of the deer in it (of course, mine probably came from a farm!), that gamey wildness, but it melted in you rmouth like butter. Juicy, meaty butter. And the ravioli were perfect little al dente pockets with a tiny surprise of rich soft foie gras at first bite.
Delicious.
Supreme Fish Disappointment
I used to go to the Supreme Fish Delight on Moreland Avenue in Atlanta all the time. It was a beautiful crispy whiting dream. Then I moved to Decatur. I was craving SPF really badly, and it was my b-day so I broke down and went into the SPF near my house on Wesley Chapel. I was starving, and it was like 100 degrees inside, but I waited patiently the 15 minutes for our "family pack" of fresh, hot, crispy, fishy goodness. I had no problem waiting as I knew everything was cooked fresh, even though there was only one other customer in the joint.
We got our sack and jumped in the car to drive the one mile home. I couldn't wait and opened the bag, grabbed some fries and stuffed them in my hole. eeech! They were cold. I was dumbfounded - but...how? I stammered. I felt around desperately for the fish and hush puppies...they burnt my fingers satisfyingly...I quickly pressed my sore digits into the cold fries to soothe them. Eeech! Nothing worse than inexplicably cold krinkle cut fries. Or so I thought.
When we got home, the husband calmy took the fries to the microwave, and I turned away with tears in my eyes, unwilling to watch the soggy warm nightmare I was about to eat. I dug a shaky hand into the fish sack and took a huge bite of my piping hot whiting...Eeech! It was gross. Wrong. It didn't taste like fish even, it was over cooked and the fish was rubbery and dry, not teasingly flakey and moist like my memories on Moreland. I slathered on the SPF tartar sauce, which WAS still tasty, and choked down the piece anyway. I grabbed another fish, hoping that was just a fluke, but no. It was even worse. The grease must not have been changed in fifty years, the coating flaked off at your touch and was an ominous blackish brown. I wasn't even sure it was whiting anymore. I sighed and pushed my food away. I couldn't eat it. The husband admitted he found it all quite vile as well, and we gave up...resorting to Toblerone and ice cream for our meal instead.
Disgusting. Fifteen minute wait and fifteen dollars for hot and cold disgusting food. Not to mention the zombie like service when we were there picking up our food. I am very disappointed. I can never ever go back there.
We got our sack and jumped in the car to drive the one mile home. I couldn't wait and opened the bag, grabbed some fries and stuffed them in my hole. eeech! They were cold. I was dumbfounded - but...how? I stammered. I felt around desperately for the fish and hush puppies...they burnt my fingers satisfyingly...I quickly pressed my sore digits into the cold fries to soothe them. Eeech! Nothing worse than inexplicably cold krinkle cut fries. Or so I thought.
When we got home, the husband calmy took the fries to the microwave, and I turned away with tears in my eyes, unwilling to watch the soggy warm nightmare I was about to eat. I dug a shaky hand into the fish sack and took a huge bite of my piping hot whiting...Eeech! It was gross. Wrong. It didn't taste like fish even, it was over cooked and the fish was rubbery and dry, not teasingly flakey and moist like my memories on Moreland. I slathered on the SPF tartar sauce, which WAS still tasty, and choked down the piece anyway. I grabbed another fish, hoping that was just a fluke, but no. It was even worse. The grease must not have been changed in fifty years, the coating flaked off at your touch and was an ominous blackish brown. I wasn't even sure it was whiting anymore. I sighed and pushed my food away. I couldn't eat it. The husband admitted he found it all quite vile as well, and we gave up...resorting to Toblerone and ice cream for our meal instead.
Disgusting. Fifteen minute wait and fifteen dollars for hot and cold disgusting food. Not to mention the zombie like service when we were there picking up our food. I am very disappointed. I can never ever go back there.
Sunday, October 5, 2008
CSA experiment #5: Three Ways with Arugula, or How to serve your husband (and yourself) 2 whole bunches of arugula at one sitting and remain married
So, I got sort of behind on cooking the CSA veggies...to the point that I had *3* bunches of arugula in the fridge yesterday, one of which was dangerously close to becoming compost heap feed. Yesterday, I aimed to use as much arugula as possible for dinner. I had already planned to grill some tuna steaks, so that part of the meal was pretty much set. With the help of my trusty Culinary Artistry, I made a tasty, and relatively light, 3-course meal that used up 2 full bunches! And that the grudging vegetable-eater I'm married to enjoyed as well.
Happily, there were no salad greens in this week's share, so I think we will conquer the mountain of arugula within a couple of days. :)
First course:
Rocket* Salad with sliced avocado, dried cranberries and sliced almonds
Avocado Vinaigrette
1/8 avocado, mashed
1 T olive oil
1-2 t. white wine vinegar
1-2 t. water
touch of lemon juice
salt & pepper
Mix well, toss with salad ingredients. Serves 2.
* arugula...but rocket sounds more fun (and less like arugula)
Second course:
Lemon Arugula Soup
1 bunch arugula, washed, destemmed and chopped roughly (this is where I used the stuff that was already a bit wilty)
1 shallot, chopped fine
2 cloves garlic, minced
2 c vegetable broth
1 T olive oil
2 T lemon juice, divided
1 c milk
salt & pepper
Heat oil over medium heat, saute shallot and garlic until soft. Add arugula and a little salt and saute until wilted. Add broth, bring to a simmer; simmer for ~7 or 8 minutes. Add 1 T lemon juice. Simmer for 1 minute more. Turn off heat. Puree with immersion blender in pot or in blender/food processor in batches. If you want it really smooth, this is where you would strain it, but for every day, I don't see a point. Return to pot on med-low heat. Slowly stir in milk and season with salt, pepper and remaining lemon juice. Serve ASAP...careful not to let soup get hot enough to simmer or the milk might break. Serves 2.
Third course:
Grilled Yellow Fin with Thyme Butter, served over arugula and mashed potatoes
A big spoonful of your standard mashed potatoes: a couple potatoes scrubbed, boiled for 25 minutes and mashed with milk, butter, salt and pepper
Topped with a bed of fresh arugula leaves,
The fish,
Preheat grill to 500-550 degrees & clean grates.
2 yellow fin tuna steaks, fresh or thawed
Coat with olive oil and sprinkle all sides with salt and pepper. Grill for about 3 minutes per side.
and the herb butter.
1 T unsalted butter, room temperature
2 t fresh thyme, chopped fine
salt & pepper
Mash together; put half on top of each tuna steak.
Hopefully I'll remember to add the photo of this when I can, but I've been so bad about posting, I thought it best to get the menu out there while the getting was good. :)
Happily, there were no salad greens in this week's share, so I think we will conquer the mountain of arugula within a couple of days. :)
First course:
Rocket* Salad with sliced avocado, dried cranberries and sliced almonds
Avocado Vinaigrette
1/8 avocado, mashed
1 T olive oil
1-2 t. white wine vinegar
1-2 t. water
touch of lemon juice
salt & pepper
Mix well, toss with salad ingredients. Serves 2.
* arugula...but rocket sounds more fun (and less like arugula)
Second course:
Lemon Arugula Soup
1 bunch arugula, washed, destemmed and chopped roughly (this is where I used the stuff that was already a bit wilty)
1 shallot, chopped fine
2 cloves garlic, minced
2 c vegetable broth
1 T olive oil
2 T lemon juice, divided
1 c milk
salt & pepper
Heat oil over medium heat, saute shallot and garlic until soft. Add arugula and a little salt and saute until wilted. Add broth, bring to a simmer; simmer for ~7 or 8 minutes. Add 1 T lemon juice. Simmer for 1 minute more. Turn off heat. Puree with immersion blender in pot or in blender/food processor in batches. If you want it really smooth, this is where you would strain it, but for every day, I don't see a point. Return to pot on med-low heat. Slowly stir in milk and season with salt, pepper and remaining lemon juice. Serve ASAP...careful not to let soup get hot enough to simmer or the milk might break. Serves 2.
Third course:
Grilled Yellow Fin with Thyme Butter, served over arugula and mashed potatoes
A big spoonful of your standard mashed potatoes: a couple potatoes scrubbed, boiled for 25 minutes and mashed with milk, butter, salt and pepper
Topped with a bed of fresh arugula leaves,
The fish,
Preheat grill to 500-550 degrees & clean grates.
2 yellow fin tuna steaks, fresh or thawed
Coat with olive oil and sprinkle all sides with salt and pepper. Grill for about 3 minutes per side.
and the herb butter.
1 T unsalted butter, room temperature
2 t fresh thyme, chopped fine
salt & pepper
Mash together; put half on top of each tuna steak.
Hopefully I'll remember to add the photo of this when I can, but I've been so bad about posting, I thought it best to get the menu out there while the getting was good. :)
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