tag:blogger.com,1999:blog-55681765105733734552024-03-12T22:47:36.111-04:00Le plat du jourFollow one brave (and hungry) girl's adventure as she fearlessly navigates all things culinary.Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-5568176510573373455.post-80769313721212871002012-05-02T19:12:00.004-04:002012-05-02T19:12:36.602-04:00Pasta Pane: Not Your Typical ItalianPasta Pane, Clifton Park <br />Not your typical Italian restaurant cuisine<br /><br />Overall rating on a scale of 1-10<br />Service 9 • Food 8 • Ambiance 8 • Price - $$$<br /><br />Clifton Park is clearly onto something. It has figured out that it needs more than family-oriented chain restaurants to satisfy its population. Enter Pasta Pane, a delightful rustic Italian restaurant in the Shoppers World Plaza just off Route 146. It’s owned by David Zecchini, the man behind Forno Bistro, Chianti Il Ristorante and Boca Bistro, all in Saratoga Springs.<br /><br />Entering Pasta Pane feels a bit like walking into a haven of a bustling, joyful activity. They got the décor right, and that occurs less often than you might think. The space, a former Applebee’s, is large and expansive, with several rooms and levels adding visual interest and creating little nooks and interesting spaces. True to its billing as a rustic Italian eatery, there is a lot of wood, wrought iron and eclectic lighting fixtures, creating a warm, inviting environment. <br /><br />On a recent Sunday evening, my friend Tina and I walked in to find the place absolutely packed. Not only were most of the tables filled, but the large bar in the center of the restaurant was also teeming with an animated crowd. Luckily, we had reservations, which I highly recommend.<br />
<br />
<em><a href="http://www.crlmag.com/articleDetail.cfm?id=440" target="_blank">Read the full review here. </a></em>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-3354242871475338032012-03-07T10:01:00.000-05:002012-03-07T10:01:21.781-05:00Not the Same Old Chinese Food<strong>Thinking outside the Chinese food take-out box...</strong><br />
<br />
It’s odd to me that with a Chinese food take-out establishment on every other corner, there really are very few good quality sit-down Chinese food restaurants in our area. It seems that with the more recent Japanese dining obsession that Chinese food has taken a back seat. <br />
<br />
It’s too bad, as I learned recently at <a href="http://www.alashanghai.net/" target="_blank">Ala Shanghai in Latham</a>, as Chinese food is as varied as the many regions that make up this expansive country. In other words, if you think lo-mein and wonton soup are the extent of Chinese cuisine, you are sadly under-informed. The good news is that getting a Chinese food education is a delicious and adventurous experience. Are you ready to learn? <br />
<br />
My first lesson came recently when friend and fellow foodie, Frank, and I visited Ala Shanghai in Latham on a Friday night. The parking lot was absolutely packed, and there was a line out the door. Apparently many of you have already learned what the regional food of the Shanghai area has to offer. (Reservations on a Friday or Saturday night are obviously recommended). <br />
Once we nudged our way inside it was only a five-minute wait. We were seated in the back of one of the two main rooms, nicely out of the way of the hustle and bustle of the hungry hoards. The space was a nice balance - the décor was casual, yet the white linen tablecloths and shiny black chopsticks made it feel special. <br />
<a href="http://www.crlmag.com/articleDetail.cfm?id=428" target="_blank">Read the full article here...</a>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-73360600656699921332012-02-13T19:25:00.000-05:002012-02-13T19:25:04.898-05:00Ready to test your Hipster Quotient?<a href="http://2.bp.blogspot.com/-VOGA2ZWAvqs/TzmpB_xL5cI/AAAAAAAAAHw/mCAiO3rUIfw/s1600/Gastropub.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-VOGA2ZWAvqs/TzmpB_xL5cI/AAAAAAAAAHw/mCAiO3rUIfw/s200/Gastropub.jpg" width="200" /></a>Start with a trip to the <a href="http://www.capcitygastropub.com/" target="_blank">Capital City Gastropub</a>... Just as the name suggests, the new Capital City Gastropub takes the traditional pub experience and elevates it. The hype around the recent opening of this restaurant virtually promises that your time here will be an ultra cool, inventive and creative dining experience. <br />
<strong><em>But the real question is: can you handle it?</em></strong><br />
<br />
I would argue that Albany is more than ready for this very hip experimental restaurant. And apparently, the developers (Wine Bar and Bistro owner Kevin Everleth and Chef Jason Baker) agreed when they opened back in September of 2011. After all, the basic concept of re-inventing tried and true classic dishes is a sound one.<br />
<br />
<a href="http://www.capcitygastropub.com/" target="_blank">Capital City Gastropub’s</a> space at 261 New Scotland Avenue in Albany has been well-appointed to match its identity – it’s simultaneously funky, warm, cozy and energetic. The walls feature dynamic abstract oil paintings and all 12 or so tables offer a view of the bar and the open kitchen. The only flaw was the “light rock” music playing in the background; perhaps some M83, Cut Copy or Yo La Tengo would better serve the urban and modern setting? <br />
<a href="http://www.crlmag.com/articleDetail.cfm?id=413" target="_blank">Read on</a> for my full Restaurant Review in this month's Capital Region Living Magazine... <br />
and then get your bad self down there...Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-9265729580211301652012-01-05T16:32:00.000-05:002012-01-05T16:32:57.582-05:00Bistro LeRoux: Style and sophistication in the North CountryAs I was getting off exit 20 of the Northway I had no idea what to expect from <a href="http://bistroleroux.com/" target="_blank">Bistro LeRoux</a>. To be honest, I had not heard of it before and I am not that familiar with dining options in the Lake George area, but just the name of the restaurant seemed promising.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Z_Lb3og6_PE/TwYW2ymxXJI/AAAAAAAAAHo/VRhsaL0L0kg/s1600/BistroLeRouxPic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Z_Lb3og6_PE/TwYW2ymxXJI/AAAAAAAAAHo/VRhsaL0L0kg/s1600/BistroLeRouxPic.jpg" /></a></div>The restaurant, located on the corner of Bay Road and State Route 149, is housed in a quaint yellow house with charming striped awning-covered windows. On a recent Saturday night, my friend Tina and I walked in to find an urban and stylish crowd heartily enjoying themselves. Okay…this was encouraging.<br />
<br />
<em><a href="http://www.crlmag.com/articleDetail.cfm?id=399" target="_blank">Read the entire article here...</a></em>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-35570085806397970052011-10-23T10:39:00.004-04:002011-10-23T10:42:08.522-04:00Can it be? An Avenue A Reincarnation?Steve Barnes' blog, Table Hopping reports that former chef, Un-Hui Filomeno, of the former Avenue A (home of some fantastic and creative dishes, not to mention a stellar wine list), will be the chef-owner of "Mingle".<br />
The new restaurant will be housed in the old Avenue A location (544 Delaware Avenue in Albany) and is scheduled to open in November (my fingers are crossed).<br />
Un-Hui Filomeno will run the new operation with her son Jose, who also played a major role at Avenue A. According to Steve's blog, Jose will be cooking at the restauarant on Mondays and Tuesdays, when the menu will feature organic, raw, gluten-free and vegan specials (can I say Yay?!!). Overall, the menu is reported to include an expanded selection of Korean food - its about time Capital Region...<br />
Now if only we can wait another few weeks until the opening...Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-56425435891907424882011-09-18T11:42:00.007-04:002011-09-18T17:30:44.244-04:00Recipe of the Month: Banjan Borani<span style="font-family: "Trebuchet MS", sans-serif;"><b><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Banjan Borani: </span></b><b><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><em>Eggplant with Tomato and Yogurt<o:p></o:p></em></span></b></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">After my recent visit to Kabul Night in Schenectady I decided to re-create a fantastic dish I had there - the Banjan Borani - simply, eggplant that's been broiled or fried, then sauteed until sweet and tender with onions, tomatoes and red peppers, and of course, a little spice... delicious! </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><a href="http://1.bp.blogspot.com/-lCmB5UoQODE/TnYSdAqxspI/AAAAAAAAAHg/yDLtEfaKKlg/s1600/BanjanBorani.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-lCmB5UoQODE/TnYSdAqxspI/AAAAAAAAAHg/yDLtEfaKKlg/s200/BanjanBorani.png" width="200" /></a><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;">Vegetable spray</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;">1 medium yellow onion</span> sliced thin</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. turmeric<br />
16 oz. canned crushed tomatoes<br />
6 oz. (1 small can) tomato paste<br />
salt & pepper</span><br />
<span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 green or red bell pepper, cored, seeded and sliced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 oz. plain yogurt<br />
4 cloves garlic, minced<br />
1 medium eggplant, sliced into 1/2-inch rounds<br />
2 Tbs. crushed dried mint<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 12pt; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat vegetable spray in a large saucepan until hot. Add the onions and sauté them, stirring occasionally, until light brown, about 20 min. Sprinkle in the turmeric and stir to coat the onions. Add the crushed tomatoes, tomato paste, salt, and pepper. Bring to a boil and then lower the heat to a simmer. Cook, stirring often to prevent the sauce from sticking to the bottom of the pan and burning, until all the water evaporates and the mixture thickens, about 30 min. Keep the sauce warm while you proceed.<br />
<br />
Whisk together the yogurt and garlic in a bowl, add about 1 tsp. salt, and set aside.<br />
</span><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-size: small;">Broil the eggplant: brush the rounds with oil and arrange them in a single layer on a baking sheet. Broil until browned and soft on top, flip them over, brush with more oil, and brown the other side, about 4 min. on each side. Put the cooked eggplant in the tomato sauce. When all the eggplant is in the tomato sauce, hold the handles of the saucepan and shake the pot from side to side until most of the slices are covered with sauce. If you like, remove the pepper. Keep warm over low heat.<br />
<br />
To assemble the eggplant, spread one-quarter of the yogurt mixture on the bottom of a deep, flat serving dish or platter. Using a flat spatula, dish out the eggplant and sauce mixture and spread it over the yogurt. Drizzle the rest of the yogurt mixture on top. Sprinkle the dried mint over the yogurt and serve.<o:p></o:p></span></span></div>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com1tag:blogger.com,1999:blog-5568176510573373455.post-20963155168957840172011-09-06T19:49:00.004-04:002011-09-06T19:50:32.555-04:00The Greek House: Another notch in downtown Troy’s belt<span class="messageBody" data-ft="{"type":3}">My latest restaurant review is out in the <a href="http://www.crlmag.com/articleDetail.cfm?id=347">September issue</a> of Capital Region Living magazine. This month I review a neighborhood joint - a great homestyle Greek place in downtown Troy. </span><br />
<div class="mvm uiStreamAttachments clearfix" data-ft="{"type":10}">
<div class="UIImageBlock clearfix">
<div class="UIImageBlock_Content UIImageBlock_MED_Content fsm fwn fcg">
<div class="mts uiAttachmentDesc">
</div>
<div class="mts uiAttachmentDesc">
I don’t know if you’ve been to downtown Troy recently, but I would highly recommend you plan a trip in the near future. There is a true resurgence taking place…read on <a href="http://www.crlmag.com/articleDetail.cfm?id=347">here</a>...</div>
</div>
</div>
</div>
Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-12815604095808313982011-06-04T21:26:00.000-04:002011-06-04T21:26:27.513-04:00Special Occasion? Make the trip to one of the area's best restaurants: the Black Watch<a href="http://blackwatchsteakhouse.com/">The Black Watch</a>, Glens Falls, NY: Erudition, Refinement and Polish without Pretension<br />
<br />
Overall rating on a scale of 1-10<br />
<br />
Service - 9 Food - 9 Ambiance - 9 Price - $$$<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Glens Falls may not be the first place that comes to mind when you think of a highly sophisticated culinary experience. You are forgiven, while clearly this town is full of charm and history, it has not always been the home to upscale and innovative dining establishments.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-KPp1KnEGy2k/Teraz9nDHnI/AAAAAAAAAHc/VvJMnTYitIE/s1600/blackwatch_diningroom.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-KPp1KnEGy2k/Teraz9nDHnI/AAAAAAAAAHc/VvJMnTYitIE/s200/blackwatch_diningroom.jpg" t8="true" width="200" /></a>You just got lucky. Enter The Black Watch. Having just opened in May of 2010 in the center of town at 21 Ridge St., this restaurant fills a need in the city for an upmarket steakhouse with impeccable service and an inventive menu featuring local produce and locally raised beef from Washington County. </div><br />
On a lovely early spring evening, friends Hilary and Mike joined me to make the trip to Glens Falls and investigate what all the recent buzz has been about surrounding The Black Watch. The small storefront brick building is charming with a decidedly historic feel. The space is small, without being confined. The restaurant opens at 5:30 for dinner, and we got there shortly after it opened to find several tables and stools in the bar already occupied. A friendly hostess greeted us and led us past the stairs to the second floor dining area, through the narrow bar area to the main dining room in the back of the building. The décor was impeccable and if first impressions mean anything, we would be in a for a memorable evening. Everything about the space said “classic”, the wood tables and wainscoting, the crisp white and taupe linens, the exposed brick wall and the racks of wine bottles along the wall. The environment could be stuffy, but the modern touches like the framed black and white photography on the walls lightened things up and gave the space a ‘modern classic’ vibe. <br />
<br />
This classic part of this vibe was echoed in the service we received from our wait person. From our first drink to the time we left, we experienced a level of service absent in most restaurants today. Our server was helpful, polite, friendly and above all, professional. Our server started by guiding us through the classic cocktail menu and wine list, making winning recommendations. With her assistance I ordered a glass of Isabel Mondavi Pinot Noir from Willamette Valley, Oregon ($8). Mike decided to test the claim that the bartender made the very best Sidecar ever ($10), a concoction of Cognac, Cointreau, lemon juice and simple syrup. Hilary went old school with a twist, ordering the “Mitch-hattan” ($10), consisting of a house-made cherry/whisky syrup and two types of aromatic bitters along with whisky and sweet vermouth, (and yes, you guessed correctly, the bartender is named “Mitch”). <br />
<br />
My wine was delightful, medium bodied, fruit forward and slightly earthy, Mike had to agree, his Sidecar was one of the best he’s had, not too sweet, mixed to perfection, and Hilary enjoyed the rare addition in her drink of Peychaud's Bitters, popular in New Orleans, which is sweeter and floral than the more common more Angostura bitters. <br />
<br />
Nothing sets the tone for a meal like the service and a good drink – so naturally we were all encouraged and ready to contemplate the menu. It was a concise and well thought out compilation of appetizers, salads and soups, followed by entrees and side dishes. Resisting the urge to order the crab cake (as I always seem to) I chose instead the Classic Caesar Salad ($7) with white anchovies. Always adventurous I had to try this anchovy variety from Spain, which are milder and have a lighter texture than conventional anchovies. (Plus, they’re salty, and who doesn’t love that?) Mike and Hilary started their meal by sharing the Chilled Root Vegetables and Goat Cheese ($8) with fennel vinaigrette and hazelnuts. <br />
<br />
When our first course arrived I thought I had died and gone to food porn heaven. These were some of the most exquisitely plated and presented dishes I had encountered. I’m talking front cover of Bon Appetite here… the plating was breathtaking. We almost (almost) didn’t want to disturb the beauty by plunging our forks into this mini-masterpieces. Well, that didn’t last… <br />
<br />
I wasted no time going straight for a forkful of intense yet pleasing white anchovy. I think I could eat these delicious little fishes on dry toast and be happy (note to self, good idea for midnight snack). The salad itself was a testament to the classic Caesar salad, no bacon bits, not drowning in cheese and not overly dressed. The crisp leaves of Romaine lettuce and the homemade croutons were delicately tossed in a delightful roasted garlic vinaigrette and modestly topped with shavings of pungent parmesan cheese. <br />
<br />
If this wasn’t a pleasing enough way to start a meal, it turns out the real showstopper turned out to be Mike and Hilary’s root vegetables with goat cheese. It’s hard to get this excited about a vegetable dish – unless it’s this extraordinary. The vibrantly colored cooked spring vegetables: fennel, carrots, parsnips, and beets, were gently coated in a citrus dressing and tossed with bites of creamy goat cheese and crunchy toasted hazelnuts and topped with crispy fried parsnip strips. The level of sophistication in this dish was mind blowing. It was a perfect balance of delicate vegetables, tangy cheese and toasty nuts. And the fried parsnips were the hit of the night – unbelievably tasty and as addictive as potato chips, none of us guessed what vegetable they were made from and had to ask. These could have easily stood on their own as a bar snack. Something for the chef to think about! Although, as Hilary perceptively pointed out, you’d have to call them something else – who would actually order a basket of fried parsnips with their pilsner?<br />
<br />
It was hard to imagine the meal getting any better, The Black Watch had set the bar very high and we were all eagerly awaiting to see if the entrees delivered. The menu offered included standards like steak, pork and seafood, but all with an innovative twist: an exotic sauce, an imaginative preparation or unexpected ingredient. I was drawn to the Butter Braised Haddock with basmati rice, lemon fried shallots, and wilted greens ($19). (Sure I love seafood in all forms, but regular readers will know that I picked the dish solely because I am a sucker for “wilted greens”). Hilary chose one of the restaurant’s signature dishes, the New York Strip Steak ($21) and Mike had the very interesting sounding Cider-Brined Pork Rib Chop ($19). The steak, unlike the other entrees, does not come with side dishes; instead diners choose from a selection of a la carte items, including a variety of potato and vegetable sides. Hilary ordered the Brussels sprouts with bacon and the homemade gnocchi, all sides are $6. <br />
<br />
Dinner arrived with much excitement. Just as with the appetizers, everything was plated expertly and was centerfold-worthy of any major food publication. The haddock was tender, moist and flaky, in other words, cooked perfectly. The filet was surrounded by a lovely spring-green olive oil drizzle and a rich buttery sauce. The greens, turned out to be baby bok choy, and were nicely “wilted”. However, overall the dish was a little on the mild side for me, not showcasing any intense flavors. While every component was executed satisfactorily, I do wish the greens were of a darker variety, offering more of a contrast to the mellowness of the fish and rice. A little acidity in this dish would have also helped to heighten the other flavors and brighten the dish up a bit. <br />
<br />
Hilary’s steak was generally a very nice cut of meat, but a little grisly, (however that is not the fault of the restaurant). It was seasoned well, had good flavor and was cooked as she ordered it (steak lovers will know sometimes this can be an issue). However, it was the sides she ordered that stole this show. Sure, Brussels sprouts are fine, but cook them with olive oil until they’re slightly caramelized, and add some bacon and you’ve elevated them to a whole new level. Even those who don’t like this sometimes bitter cabbage-family veggie would be happy with this side. The gnocchi were even better. Not only were these little potato pillows homemade, they were deep fried. You heard me. And you thought gnocchi couldn’t get any better. We had to take turns physically restraining each other from wolfing down the whole bowl. First the deep fried parsnips and now the deep fried gnocchi. I guess it’s true that you really can fry anything – and it’ll be delicious.<br />
<br />
Mike probably had the most sophisticated, imaginative dish of all of us. For a pork dish the meat itself was remarkably “pretty” and delicate looking on the plate, surrounded by a swirl of roasted apple sauce, and another of walnut polenta, with some red onion chutney on the side. This is one of those times I wish I had my digital camera with me. I would have forgone any amount of embarrassment to capture this dish on film. The best part? It tasted as good as it looked. The pork was brined, which means it sat in a nice bath of apple cider vinegar before being cooked, not only making the meat tastier, but tender as well. In addition to the roasted apple sauce and walnut polenta, there was a helping of maple spiced carrots. All three were perfect matches to the pork. Apple is a traditional companion to pork, so of course it worked well and the walnut polenta, although something new and unexpected, was divine in its nuttiness. And cooked carrots never tasted so good – they were like candy, but with enough spice to avoid being cloying. And then with the introduction of the red onion chutney you have a sharp, tangy-sweet flavor. This dish didn’t skip a beat, it had it all. Hopefully it will stay on their menu for others to enjoy, and devour happily. <br />
<br />
Not wanting the evening to end, we decided to “look” at the dessert menu. Yeah, you know what that means; dessert was never really in question, based on the exemplary meal we had all experienced so far. Our server sealed the deal when she mentioned that all desserts were made in-house. Great. No turning back now. <br />
<br />
We decided on the Carrot Cake and simply for balance, the Triple Chocolate Torte too, both were $6. To accompany dessert I ordered a glass of the refreshing Brut Mionetto Prosecco ($8), Hilary tried the Irish Coffee ($4) and Mike had a cup of deaf coffee ($2). <br />
<br />
We shouldn’t have been surprised by the exquisiteness of the desserts, yet we were. The carrot cake was better than any I’ve tried. It was rich as expected, but the flavors were varied complex and yet all worked in harmony. The cake had lovely spice notes and was not overly sweet; it didn’t need sugar to fall back on with the cloves, cinnamon and nutmeg enhancing the intense carrot. Even the homemade whipped cream sprinkled with spiced walnuts was out of this world. <br />
<br />
The triple chocolate torte sounded richer than it was. We were pleasantly surprised by its light and airy quality. This also meant we could finish it with feeling guilty...it was light! But being light didn’t mean it lacked chocolate intensity, for it did not. This dessert is for serious chocoholics who can appreciate the intense concentration of chocolate without the bother of flour or other ingredients that might hinder its essence. And just in case the torte wasn’t enough for you, it came with vanilla ice cream garnished with those delectable spiced walnuts. <br />
<br />
Everything about this dessert was smooth, rich, creamy and decadent. I highly recommend it. The light, dry Prosecco was a nice accompaniment to both desserts and by all accounts, Hilary’s Irish coffee used a good quality Irish whiskey and was not unnatural neon green color, this is a plus.<br />
<br />
For a restaurant in a town not known for sophisticated, inventive cuisine I found this dining experience to be a pure joy. The food is classic, but pushing the envelope of flavor combinations. It is by no means typical. I personally applaud The Black Watch for their professional service, pleasantly progressive menu, meticulously made cocktails and plating and execution worthy of a restaurant anywhere.<br />
The total cost for two cocktails, three glasses of wine, two appetizers, three entrees, two desserts, and two coffees (excluding tax and tip) was $120.54. <br />
<br />
The Black Watch is located at 21 Ridge Street in Glens Falls, NY. They can be reached at (518) 792-5225 or online: <a href="http://blackwatchrestaurant.com/">http://blackwatchrestaurant.com/</a>. <br />
<br />
Hours of operation are for Lunch: Wednesday - Friday, 11:30 to 3. For Dinner: Wednesday - Saturday, 5:30 to 9:30. Cocktail hour begins at 5 p.m.Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-69130877030541417212011-04-18T15:45:00.000-04:002011-04-18T15:45:07.596-04:00333 Cafe: Where Everyone Knows Your Name (Or Will)Ever had one of those days where you all you want to do is collapse into a chair, have someone pour you a glass of wine you’ll love, and make you a meal so delicious and comforting that all the day’s stresses seem to disappear? Yeah, me too. Lucky for me I found <a href="http://www.333cafe.com/">333 Café</a> a few weeks ago on an evening when all I had energy to do was eat. <br />
<br />
Now it’s not hard to find a restaurant in the area that offers good service, but to find a place that takes it one step farther is unusual. A place where your happiness is the utmost priority and no amount of attention is too much. A place where the staff knows the names of its patrons and makes a genuine effort to create a comfortable, relaxing and welcoming environment. 333 Café is that place. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qlJue5moAyU/TayTgYTpb3I/AAAAAAAAAHM/uOkhxgAesq4/s1600/largeoutside.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="http://4.bp.blogspot.com/-qlJue5moAyU/TayTgYTpb3I/AAAAAAAAAHM/uOkhxgAesq4/s200/largeoutside.jpg" width="200" /></a></div>Housed in an historic building at, yes, you guessed it, 333 Delaware Avenue in Delmar, this restaurant has been co-owned and run by chefs Chris Dangerfield and Libby Thomas since 2007 (but they both originally came on board back in 1999). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qQuHC83vrsk/TayTnKA0CrI/AAAAAAAAAHQ/fD3AXSkyGiI/s1600/largediningroom3.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" r6="true" src="http://4.bp.blogspot.com/-qQuHC83vrsk/TayTnKA0CrI/AAAAAAAAAHQ/fD3AXSkyGiI/s200/largediningroom3.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Entering the restaurant is like walking into someone’s home. The warm, maroon painted walls, the dark wooden tables and chairs, the bookcase lined walls filled with bottles of wine and there’s 1940’s music playing in the background – it’s all very inviting. And that’s before Libby gets to you. Reputable area pastry chef? Yes. But accomplished front of the house welcome committee? Absolutely. A resounding and friendly greeting awaits all who enter. Libby is talkative, funny and a fantastic host. After taking the coats of my dining companion Tina, and I, we are allowed to choose our table. We decide on a cozy corner spot allowing us a nice view of the dining room and the open kitchen. </div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Libby is quick to attend to us, immediately offering us the wine list (how did she know?) and menus which featured a special “March-Tober-Fest” selection of German inspired appetizers and entrees in addition to their regular menu. There was Pickled Herring with Sour Cream and Beet Slaw, Beef Rouladen and Jager Schnitzel among Bavarian specialties offered. Tina and I decided to play along, and in celebration of the special menu start by sharing an order of Potato Pancakes with Homemade Apple Butter and Sour Cream ($9). While waiting for our appetizer we ordered wine: the Coppola Chardonnay ($6.50) for Tina and for me, the Red Guitar Tempranillo ($6.50), a reliable Spanish red that’s lush and full-bodied with notes of chocolate and ripe dark red fruit. Unfortunately Tina was not impressed with her wine; it was a little too light, without enough depth. But no worries, Libby happily brought Tina a sample of a Chardonnay she thought she’d like better, the Laboure Roi Pouilly Fuisse. This was a winner, a more complex wine what was rich and buttery, but still dry. When I looked at the Wine List later in the evening I noticed this white was not offered by the glass, but that didn’t stop Libby from offering something she thought a customer would enjoy.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Soon after we got our wine selections straightened out, our potato pancakes arrived. They looked beautiful, large golden brown discs of crispy crunchy goodness, we dove right in. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Regrettably, the cakes didn’t quite live up to our expectations. They weren’t as hot as they should have been, perhaps during the wine swap they sat a little too long because they seemed to be lacking crunch as well and were consequently a little soggy. The flavor was nice, pretty much what you’d expect, but I think being only lukewarm really hurt the flavor and texture. </div><br />
Not to worry though, as it turns out, the best parts of the meal were yet to come. <br />
<br />
The menu on the whole is concise, but I think its quality that matters and not quantity, and there was enough diversity to satisfy most palates. All options ranged in price from $17 to $28 and included Braised Lamb Shank with Fried Shallots & Zinfandel Jus, Chicken Cutlet with Crispy Goat Cheese Raspberry Demi and Seared Scallops with Mustard Supreme Sauce, to name a few. Tina continued her Bavarian journey with the Beef Sauerbraten ($25) and I chose the Tagliatelle with Broccoli, Spinach, Basil, Radicchio and Walnuts ($19). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QQ2cZNIgptI/TayUa98oIoI/AAAAAAAAAHY/ao5hVAzusVY/s1600/largeserving.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="http://3.bp.blogspot.com/-QQ2cZNIgptI/TayUa98oIoI/AAAAAAAAAHY/ao5hVAzusVY/s200/largeserving.jpg" width="200" /></a></div><br />
As we awaited our entrees Libby brought out the salads that accompany every dinner. Not only did 333 Café recover nicely here from the subpar potato pancakes, they knocked it out of the park. How good can a salad be you might ask? How about pretty amazing… as in I’ve been trying to recreate this salad at home ever since-amazing.. An eclectic mix of baby spinach, cucumbers, carrots, apples, and shredded cabbage was dressed with a curry infused oil and a sweet roasted beet gastrique (a French style sauce made by reducing wine or vinegar and adding fruit). Somehow it all worked beautifully together, the spice of the curry, the crunch of the apples and cabbage and the sweet and sour gastrique. If this salad was on the menu as an a la carte item, I would certainly order it. <br />
<br />
The restaurant was now starting to fill up with what appeared to be mostly regulars, Libby and Chris addressing people by their first names and mentioning new menu items that might interest them. It went from a relaxed, comfortable place, to a relaxed, comfortable and friendly place. I had the feeling I could sit there all night and be quite content enjoying good food, a homey atmosphere and tapping my foot to the classic 40’s tunes. <br />
<br />
Dinner came out looking like it had a lot of potential, nicely plated and so inviting. My large bowl of homemade al dente pasta was abundant with crunchy walnuts, fresh, bright broccoli and pungent basil tossed in garlic and olive oil and topped with shaved Parmesan. Aspects of this dish were like a deconstructed pesto sauce, it was a wonderfully thoughtful and nicely executed dish. Everything was perfectly measured resulting in a well-balanced meal where all the ingredients had center stage. My favorite part was the use of the walnuts, the flavor and texture was a perfect complement to the richness of the rest of the dish.<br />
<br />
Tina’s Beef Sauerbraten was tender, moist and full of flavor. The rich brown sauce was not overly sour, and overall this was a very savory and hearty dish. For the most part this traditional dish, happily, stayed true to its origins, evident even in the accompanying side, red cabbage. <br />
<br />
The portions at 333 Café are hungry-man sized, but who doesn’t like leftovers when the meal is this good? Tina and I both had the remainders of our dinners wrapped to go. We had no choice, after all, Libby Thomas’ reputation as an incredibly gifted pastry chef preceded her – it was our responsibility to see what all the fuss was about. We made sure to save room. <br />
<br />
Dessert selections were presented on a chalkboard at our table. All were between $4 and $6 and included a nice variety; Key Lime Pie, Dark & White Chocolate & Raspberry Truffle Cake, and Citrus Cheese Cake, among others. Talk about your tough choices… We did settle on the Key Lime Pie though, after Libby promised us it was sufficiently “limey”. Libby delivered. Although the pie was sweet, enough of the lime flavor prevailed to make this a standout dessert, and far better than most Key lime Pies I’ve had which are also sweet, but lacking in the limeiness. The crust was a joy as well, a crumbly mix of butter and sugar; it reminded me of the addictive Bordeaux Pepperidge Farm cookies. The pie was topped with light and cool homemade whipped cream. Tina and I tried to be sophisticated, casual, act like this was any old dessert, but we lost that battle. Not a crumb was left on the plate. It was a decisive victory for the pie. <br />
Overall the 333 Café is a pure pleasure, that rare mix of comfort and sophistication, with no pretention in sight. It’s a place where they aim to please, and are successful at it. Chris and Libby are truly a dynamic culinary duo – skillfully turning out diverse home-style dishes with a refined flair, and making you feel at home while they do it. <br />
I imagine that after our second or third visit we too, would be referred to by name, as if we were walking into Cheers, among friends. <br />
<br />
333 Cafe is located at 333 Delaware Avenue in Delmar, NY. They can be reached at (518) 439-9333 or online: <a href="http://www.333cafe.com/">http://www.333cafe.com/</a>. <br />
<br />
They are open Tuesday –Saturday, 4pm – 9pm. <br />
<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-58487515977461472332011-02-08T18:51:00.001-05:002011-02-08T18:52:09.387-05:00Warning for VegetariansSo here I was, on a typical weekeday at work, eating my microwaved Campbell's Select Harvet Light Vegetable Pasta soup... It's low cal, full of whole wheat past noodles and vegetables.. and not bad tasting either.. <br />
All was right with the world.. or so I thought...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_UILa8psqin8/TVHWyVGyMVI/AAAAAAAAAHI/zyWOmIv2rJg/s1600/soup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="200" src="http://4.bp.blogspot.com/_UILa8psqin8/TVHWyVGyMVI/AAAAAAAAAHI/zyWOmIv2rJg/s200/soup.jpg" width="200" /></a></div>In a moment of boredom, I picked up the container and start reading, and to my horror I notice on the ingredients list, number one, top ingredient.. is Chicken Broth????<br />
<br />
Whaaaa? Wait a minute! <br />
This vegetarian almost fell off her chair in surprise... Why? Well, I have been so committed in the past year and a half to sticking, successfully I might add, (or so I thought) to the vegetarian thing (ok, so pescatarian really.. but still). I felt a little betrayed. There are limited options as it is for us non-carnivores, this just ruined my day.<br />
<br />
So - here's a warning to all of you vegetarians - don't assume that the vegetable soup, or French Onion soup, or even Manhattan Clam Chowder, is made with vegetable stock.. you could find yourself falling off your chair, and what your mess your spilled soup would make... trust me...Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com1tag:blogger.com,1999:blog-5568176510573373455.post-28759890393029080562011-02-03T15:52:00.003-05:002011-02-03T16:01:12.788-05:00Cheap Eats Anyone?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_UILa8psqin8/TUsW_2OfPVI/AAAAAAAAAHA/KdnxzCh2CzU/s1600/MusselsFrites.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" h5="true" height="144" src="http://3.bp.blogspot.com/_UILa8psqin8/TUsW_2OfPVI/AAAAAAAAAHA/KdnxzCh2CzU/s200/MusselsFrites.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussels Frites at Garden Bistro 24</td></tr>
</tbody></table>When you eat out as often as I do, and are not independently wealthy, you learn to search out the good deals, the lesser known, the independently-owned, the consistently delicious. And if you’re really generous, you share those great finds with others. I am feeling generous, so <a href="http://www.crlmag.com/articleDetail.cfm?id=235">follow this link</a> to read a few thoughts on some of my favorite “cheap eats” in the capital district. All will satisfy and none will break the bank...<a href="http://www.crlmag.com/articleDetail.cfm?id=235">so read on</a>...and get eating!Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-70793064934455786232011-01-14T11:03:00.001-05:002011-01-14T11:04:26.775-05:00New Restaurant Review: Two for One!<strong>Two (more) reasons to eat out on Lark Street</strong><br />
<em><strong><a href="http://www.winebaronlark.com./">The Wine Bar and Bistro on Lark</a></strong></em><br />
<em><strong><a href="http://www.jewelonlark.com/">Jewel of India</a> </strong></em><br />
<br />
Most of us that live in the Capital Region don't need to be told how lucky we are to have Lark Street and all the quality local businesses located there. But that doesn't mean we should take this unique neighborhood for granted; instead we need to continue to show our appreciation and support these diverse restaurants, gift shops and other businesses. After all, Lark Street is one of the places that helps define our area and make it special. <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_UILa8psqin8/TTBzV0l2UBI/AAAAAAAAAG8/4ydr7C2yJAw/s1600/Wine.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 143px; margin-bottom: 1em; margin-right: 1em; width: 259px;"><img border="0" height="112" n4="true" src="http://1.bp.blogspot.com/_UILa8psqin8/TTBzV0l2UBI/AAAAAAAAAG8/4ydr7C2yJAw/s200/Wine.jpg" width="200" /></a></div><br />
I'm not boasting or anything, but I truly am a regular patron of many of the bars and restaurants on Lark. The reason? Variety, quality and a friendly community-feel that is hard to come by elsewhere. My two most recent trips to Lark Street involved visiting an old favorite and trying out a brand new spot. <br />
<br />
<a href="http://www.crlmag.com/articleDetail.cfm?id=226">Read the entire review here....</a>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-88242057576025620112010-12-11T15:30:00.002-05:002010-12-11T15:33:38.740-05:00If This is What Troy is Offering - I'm Taking...With each passing day I am reminded how lucky I am to now be living in downtown Troy. Historic? You got it. Diverse? Check. Art scene? Absolutely. And food? ha.. are you kidding me?<br />
<br />
Take today for example... I start the day off with a walk to <a href="http://www.spillnthebeans.com/">Spillin the Beans</a> coffee shop on Third Street. Their Stormy Midnight bold roast coffee and a vanilla almond biscotti is the perfect way to start my day. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_UILa8psqin8/TQPfMubu93I/AAAAAAAAAG0/6LzoXSfNvFI/s1600/FarmersMArket.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="139" n4="true" src="http://4.bp.blogspot.com/_UILa8psqin8/TQPfMubu93I/AAAAAAAAAG0/6LzoXSfNvFI/s200/FarmersMArket.jpg" width="200" /></a>By 11am I am off to the <a href="http://www.troymarket.org/index.php?option=com_content&task=view&id=28&Itemid=44">Troy Farmers Market</a> in the Atrium. This gets tricky - I need to pace myself.. The first thing I see are the amazing breads and pastries from Our Daily Bread in Chatham. Take it from me, anything you buy here will be good - espcecially the not at all sweet walnut raisin rolls - unreal. Next I am bombarded with fresh vegetables from a host of local farms, dairy products, artisanal cheeses, chocolates, pastries, wine, honey, maple syrup, beeswax candles, soaps, jewelry, art work and more... To top it all off there are samples being handed out everywhere you look - heck - you could eat lunch here on samples alone.. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>But I am a seasoned Farmers Market shopper - this is at least my 5th time there (!) - so I know the deal - pace yourself.. I limit my purchases to what I can actually eat in a week, while still being able to fit into my jeans. <br />
This trip? Two "rustic rolls" and a mudslide cookie from my favorite local bakery, The Placcid Baker, carrots and beets from the Berry Patch farm, and a wedge of "Mercy" cheese and some crescent rolls from the Argyle Cheese Farmer. A very successful trip. <br />
<br />
After my shopping adventure I was hungry.. go figure. So I stop ito <a href="http://www.freewebs.com/marmoracafe/">Marmora</a> on River Street for a light lunch. At the suggestion of my extremely helpful waiter, I ordered the Marmora falafel platter. This was a work of art. It came on a long red rectangular platter that featured pita bread triangles, and several dips including traditional hummus, baba ganoujsh, a feta and parsely dip, and a red pepper hummus. There were also marinated, roasted eggplant and potatoes, tabouleh and the most delicious falafel covered in sesame seeds. It was as delicious as it was beautiful. This was my first trip, but it won't be my last. <br />
<br />
Now I am back home, full, satisfied and about to try and work some of this morning's treats off on the treadmill.. But it was so worth it.. <br />
I can't wait until next Saturday.Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com3tag:blogger.com,1999:blog-5568176510573373455.post-74150832454216238612010-11-19T16:29:00.004-05:002010-11-19T16:30:33.034-05:00How to exist on tapas, wine and chocolate aloneRead my latest review - of Cella Bistro in Schenectady -where wine and tapas made with local ingredients - are the specialty...<br />
<br />
When I first started hearing the buzz about Cella Bistro in Schenectady, I simply assumed that this was another restaurant in what was the revival of the downtown area. In fact, up until my visit, I had no idea the restaurant was actually located in a mostly suburban area, close to Rotterdam, off Route 146. "I hope the trip is worth it," I remember thinking, as my dining companions and I navigated the residential neighborhoods of Schenectady County on a recent rainy night looking for our dining destination. <br />
<br />
<br />
Located in a standalone building on a neighborhood street with its own small parking lot out front, Cella Bistro is nothing special from the outside... <a href="http://www.crlmag.com/articleDetail.cfm?id=200">read more</a>...Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-74884735758933634552010-10-17T10:47:00.004-04:002010-10-17T11:10:13.451-04:00Easy and Healthy Recipe for a Fall AfternoonSoup is one of my all time favorite things to make. Why? No rules. I'm not good with rules, and directions and restrictions.. blah blah blah... I have no patience - and it limits my creativity! <br />
But soup is different - this is not French pastry, this is not Beef Wellington.. this is a creation entirely borne out of my imagination and what happens to be in the fridge..I love to make soup..and you will too. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_UILa8psqin8/TLsLSXfW0cI/AAAAAAAAAGs/GYdwTVmGgD8/s1600/AsianStyleVeggieNoodleSoup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="150" src="http://1.bp.blogspot.com/_UILa8psqin8/TLsLSXfW0cI/AAAAAAAAAGs/GYdwTVmGgD8/s200/AsianStyleVeggieNoodleSoup.jpg" width="200" /></a>So yesterday, with a little chill in the air, it seemed liked the pertect time to whip up a batch. I was actually in the mood for Chinese food take-out... but it's often drowning in oil and expensive to boot. So I thought I could easily make an Asian-inspired soup for a fraction of the cost and the calories! Here is my recipe - and feel free to modify based on what you feel like and what you have on hand.. after all, that's the main attraction of making your own soup.. it truly can become "yours."</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<span style="color: #660000;"><strong><em>Asian Style Noodle Soup with Vegetables</em></strong></span><br />
<br />
Serves: 6 - This simple soup comes together in less than 30 minutes!<br />
<br />
• 8-ounce package of noodles (I used rice noodles)<br />
• 1/2 cup sliced onions<br />
• 2 to 3 teaspoons minced fresh ginger, to taste <br />
• 3 tablespoons sesame seeds<br />
• 1 ½ cups of sliced veggies (peppers, bok choy, carrots, mushrooms, anything you have)<br />
• 2-3 tablespoons reduced-sodium soy sauce <br />
• 2-3 tablespoons Vermouth or White wine <br />
• 2 teaspoons light brown sugar<br />
• 2 tablespoons sesame oil<br />
• 32-ounce container vegetable broth <br />
• 8 to 10 ounces fresh spinach, well washed, stemmed, and chopped <br />
• 1 can bamboo shoots <br />
• Freshly ground pepper to taste <br />
<br />
Break the noodles in half and cook them according to package directions until al dente, then drain. Rinse briefly with cool water. Set aside.<br />
<br />
Meanwhile, in a sautee pan heat some oil (I used canola oil spray) and add the onions. Cook about 3 minutes until translucent, but not too soft. Add to this the grated ginger, stir. <br />
<br />
Then add some sesame seeds if you have them. Add the other veggies - starting with the "harder" veggies like carrots and peppers then adding the bok choy and mushrooms, etc.. After another 2-3 minutes add a splash of Vermouth, white wine or broth to de-glaze your pan. Add the soy sauce and continue to stir.<br />
<br />
Add all the veggies into a stock pot, add the broth and the scallions. Then add the noodles, the sugar and the seame oil. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 6-7 minutes.<br />
<br />
Add spinach and bamboo shoots and cook until the spinach is just starting to wilt, about 3 minutes. Season with pepper and some additional soy sauce if needed. Heat through and serve.<br />
<br />
Delicious! And feel free to add in tofu, or pre-cooked shrimp, chicken or pork just after adding the broth.I also experiment with different seasonings - I actually added sesame ginger salad dressing one time when I was out of sesame oil - it was fantastic...! Bon Appetit!Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-51106309205584166822010-10-16T14:01:00.003-04:002010-10-16T14:01:57.644-04:00Check out this article on my friend, Pastry Chef Shuna Lydon, at Peel's in NYC...<a href="http://tastingtable.com/entry_detail/nyc/2232/The_genius_of_Peelss_pastry_case.htm">http://tastingtable.com/entry_detail/nyc/2232/The_genius_of_Peelss_pastry_case.htm</a>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-69387705174140964332010-10-10T09:04:00.000-04:002010-10-10T09:04:48.966-04:00Handsome Eddie & Frankie Knuckles: A NYC Culinary Adventure<em><span style="color: #660000;">Special thanks again to guest contributor, Frank Visco (aka "Frankie Knuckles"), who shares a recent NYC dining experience with us . This time he's joined by his culture-vulture counterpart, "Handsome Eddie", aka Ed Gandorf, aka "Chip"! </span></em><em><span style="color: #660000;">Read on for a fantastic account of their dinner at Il Violino...</span></em><br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_UILa8psqin8/TLG4DnxiNqI/AAAAAAAAAGg/1mIb97bvDtc/s1600/IlViolino_Interior.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="162" src="http://1.bp.blogspot.com/_UILa8psqin8/TLG4DnxiNqI/AAAAAAAAAGg/1mIb97bvDtc/s200/IlViolino_Interior.jpg" width="200" /></a></div>We took a day trip to Manhattan to see the new production of "Das Rheingold" at the Metropolitan Opera on Thursday, September 30.<br />
Arriving at Lincoln Center at 4 pm from Loudonville by Yankee Trails/Siena Opera Club bus, and expecting torrential rains, we were prepared with fold-up umbrellas and sack-pack rain jackets. Instead, we found balmy, humid, tropical weather, and decided to roam the neighborhood.<br />
<br />
Strolling north on Amsterdam, then east to Columbus, we criss-crossed the sixties (in a literal, not metaphysical sense), reading posted menus as we went.<br />
<br />
Although we have contacts in the city, and experience living and working there, we decided to be adventuresome and not depend on recommendations or past history. It was a day to explore, and perhaps find something as new and promising as the avant garde production of the classic opera we would be attending that night.<br />
<br />
The area a few blocks north of Lincoln Center has many choices. We weren't rushed for time. Price was a minor consideration, but quality was definitely the key to the search. It finally came down to a choice between a French restaurant on the lower level of a brownstone on 68th, east of Columbus, and an Italian restaurant at the northwest corner of 68th and Columbus. The friend with neither of those nationalities in his heritage chose the Italian establishment.<br />
<br />
Couldn't have been a better choice.<br />
<br />
The restaurant: Il Violino, at 180 Columbus, had opened for dinner at its usual time, 4 pm, but even an hour later, when we showed up, the place was empty, and the gracious staff seated us in the glassed-in porch, on the 68th street side. The walls were lined with Metropolitan Opera posters. We took that as a good omen.<br />
<br />
Wood floors, uncluttered white walls and brick in the bar area, combined with open areas of the wrap-around porch give the place a clean, elegant feeling.<br />
<br />
The wine list - one of the first items of inspection - proved to be reasonable and accommodating, both in selection of wines and in price. Oftentimes a wine list can be overbearing, with such a profusion of choices and price ranges that it becomes a major event just to select a bottle. Here, the wine list was clear and straightforward....essentially, one selection for each major varietal or type you might choose...four or five selections each in sparkling, whites and reds, all reasonable priced for NYC. Ed selected a fine Nero d'avola, a smooth, rich red wine from Sicily that complemented both of our entree selections.<br />
<br />
The waiter recited the evening's specials, and Frankie Knuckles' eyes lit up when he heard the pasta was homemade orecchiette with sausage and broccoli rabe, and Handsome Eddie chose - after a period of indecision amongst more than a few selections - the pappardelle a la Bolognese. All of Il Violino's pastas are homemade, and these two were prepared al dente, the preferred consistency of true pasta lovers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_UILa8psqin8/TLG5aqhS-vI/AAAAAAAAAGo/EltuiIp3fa4/s1600/Salad.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="200" src="http://3.bp.blogspot.com/_UILa8psqin8/TLG5aqhS-vI/AAAAAAAAAGo/EltuiIp3fa4/s200/Salad.jpg" width="156" /></a></div>We each started with a tricolore salad, fresh and crispy endive, arugula and radicchio with cherry tomatoes and peccorino flakes, with a light and flavorful oil and vinegar dressing.<br />
<br />
The crusty slices of fresh Italian bread were served with those little pats of foil-wrapped butter, but we asked for and received “Italian butter” – flavorful olive oil, served in a small cup with a spoon for drizzling on the bread.<br />
<br />
We took our time with the salads, weren't rushed, and by the time we were ready for the pasta, the restaurant began to fill up, with a 50-50 mix of tourists and locals. It's always comforting to know that the restaurant you've chosen is a neighborhood favorite.<br />
<br />
Generous helpings of delicious pasta challenged Ed & Frank's appetites, but our appetites won the day.<br />
<br />
Frank’s entrée was fragrant and piquant with the intermingling of the homemade sausage and broccoli rabe. The spices and earthiness of the sausage were offset by the bite of the rabe, and cradled by the half-shells of the orecchiette. A mix of textures, combined with the mix of flavors, guaranteed a full, satisfying entrée.<br />
<br />
Ed’s entrée was served in a heaping mound of aromatic Bolognese, supported by the wide, thin pappardelle noodles interwoven throughout. A thick, meaty sauce – it was almost a shame to label it as a sauce, given the density and richness of the Bolognese. Definitely not your mother’s meat sauce (at least, not my mother’s) of some ground beef thrown into a tomato sauce, this was hearty fare yet with a complexity of flavors – meat and garlic against a sparing backdrop of thick tomato…and, as we later found out, a few secret ingredients. The pappardelle was perfect for such a deeply flavorful dish, adding its own subtle yet substantial flavors.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_UILa8psqin8/TLG5Kg4rmAI/AAAAAAAAAGk/0m8oyzya_yM/s1600/Pasta.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="200" src="http://2.bp.blogspot.com/_UILa8psqin8/TLG5Kg4rmAI/AAAAAAAAAGk/0m8oyzya_yM/s200/Pasta.jpg" width="163" /></a></div>Ed was intrigued by the Bolognese, and asked if he could have the recipe for both dishes. The waiter promised that he could. <br />
<br />
After we shared a disappointing slice of dry cheesecake, which seemed a little overbaked or past its prime, and cups of full-strength cappuccini, , the waiter brought a complimentary pair of glasses of limoncello (not homemade, but chilled to the right temperature), which was followed by a visit from the young chef himself, the Cipriani-trained Nelson Slavichay, who recited the ingredients of both pasta sauces. We found out that the sausage for Frank’s dish was made on premises, as were both of the pastas. And, Slavichay imparted the secret of the Bolognese – after the meat was sauteed, butter and cheese were added to melt into and form the base of the Bolognese, before adding the tomato and spices. THAT tip went into Ed’s cookbook!<br />
<br />
The total, including tax, for the bottle of wine, two salads, two pasta entrees, one cheesecake and two cappuccini was just over $130 before tip.<br />
<br />
In Ed’s view – a well-recommended restaurant for – if not absolutely authentic le italiano – some of the best Italian-American in the area, set in comfortable and pleasant environs. <br />
<br />
Il Violino is open for lunch Monday through Friday from Noon to 4; Dinner 7 days a week from 4 to Midnight, and weekend brunch from Noon to 4. Major Credit Cards. Online at:<br />
<br />
http://ilviolinonyc.com/Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-21268844113237029122010-09-27T19:20:00.001-04:002010-09-27T19:23:22.800-04:00More Perecca's: A Guest Contributor's Take on Brunch<em>Good friend, writer, blogger, real world "Mad Man" and food lover, <a href="http://ad-missions.blogspot.com/">Frank Visco</a> generously shares his recent trip to More Perecca's in Schenectady.. yum.. I see a trip there in my future...Read on for his own review: </em><br />
<br />
<br />
Ed & I went to <a href="http://www.facebook.com/pages/Schenectady-NY/MORE-PERRECAS/211313118876#!/pages/Schenectady-NY/MORE-PERRECAS/211313118876?v=info">More Perreca's</a> for a noontime breakfast this past Sunday before heading to Proctors for the 2 pm showing of the restored "Metropolis" with live organ accompaniment.<br />
Service at More Perreca's was friendly and fast, the place was buzzing, and the staff was keeping up, cleaning the tables and booths as fast as people left them. They keep pitchers of ice water with generous sized glasses on all the tables.<br />
<br />
I had French Toast with a sausage patty and a do-it-myself blend of decaf and Costa Rican coffee, chosen from about 5 varieties. I had seconds of the coffee.<br />
<br />
Three thick slices of soft-crusted bread, perfectly battered and toasted, served with those little cups of butter and terrible, light, flavorless syrup, although I admit I'm used to grade b genuine maple.<br />
<br />
Sausage was not presented with toast, had to ask for it. It was a flavorful, sweet sausage patty. I don't know if it came from the great little Italian meat market around the corner, Garafalo's, but that shop is worth a visit if you ever want to cook some genuine Italian sausage at home.<br />
<br />
Ed had eggs and toast and he scarfed it all down -- you should get his reaction to that.<br />
<br />
Last week I had lunch there, and ordered the bracciole special. Fabulous! Prices are very reasonable.<br />
<br />
<span style="color: #660000;">More Perecca's is now serving breakfast and lunch 7 days a week in their newly renovated cafe just next door to their landmark bakery. They are located at 31 N. Jay Street (corner of Warren & N. Jay) in Schenectady, NY, 12305. </span><span style="color: #660000;">Phone:518-377-9800.</span><br />
<br />
<span style="color: #660000;">Hours: Mon - Tues:7:00 am - 3:00 pm Wed - Sun:7:00 am - 8:00 pm</span>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-61996578291311760572010-09-19T10:00:00.011-04:002010-09-20T09:23:01.731-04:00Learning to Love EggplantSo.. I admit it.. this blog post title is really a function of my day job as a marketer.. I wanted something "catchy" to hook readers ... because the truth is, that actually there are very few foods I don't like.. <br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_UILa8psqin8/TJYWFkaQhCI/AAAAAAAAAGY/KpfrU89WP9k/s1600/Ratatouille.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 131px; margin-bottom: 1em; margin-right: 1em; width: 213px;"><img border="0" height="150" qx="true" src="http://3.bp.blogspot.com/_UILa8psqin8/TJYWFkaQhCI/AAAAAAAAAGY/KpfrU89WP9k/s200/Ratatouille.jpg" width="200" /></a></div>And I've never actually disliked eggplant, it's just that now as a vegetarian I find myself looking for more ways to use it, just I do with all veggies. And it turns out, that similar to Portabello mushrooms, eggplant can be prepared in a variety of very satisfying ways. <br />
<br />
<br />
<br />
<br />
My favorite way to prepare eggplant is my own take on a classic <a href="http://en.wikipedia.org/wiki/Ratatouille"><strong>Ratatouille</strong></a> - not only is it a <em><strong>flavor explosion</strong></em> (Thanks Peter, I'm going to keep using that phrase whenever I get the chance!) it's a great way to avoid using a lot cheese and breading and additional oils that many traditional eggplant dishes feature - especially Italian recipes.<br />
<br />
The recipe is not only healthy and delicious - it's a piece of cake to make - and its extremely easy to customize to what you have on hand, and the flavors that you prefer. Here's the recipe - try it with any combination of late summer vegetables all over the place right now.. You can also omit the cumin and coriander and go more authentic by using the traditional Herbs de Provence that traditional Ratatouille is made with. <br />
<br />
<strong><span style="background-color: white; color: #660000;">My Slightly Middle Eastern Influenced Ratatouille</span></strong> (Eggplant and Tomato Stew)<br />
Total time needed: 30 mins<br />
<br />
Makes: 4 servings<br />
<br />
<span style="color: #660000;">INGREDIENTS</span><br />
<br />
1 large eggplant ( I usually don't peel it, but that's your call)<br />
canola oil spray<br />
½ cup finely diced onion <br />
½ cup finely diced red bell pepper <br />
½ cup finely chopped zucchini or spinach<br />
1/4 cup sherry vinegar or Vermouth<br />
1 ½ cups peeled and diced tomatoes <br />
½ cup chickpeas or white beans<br />
1 tablespoon cumin <br />
½ tsp curry powder<br />
½ tbs sugar<br />
½ tablespoon whole coriander seed, toasted and ground <br />
1/4 cup finely chopped cilantro or parsley<br />
<br />
<br />
<span style="color: #660000;">INSTRUCTIONS </span><br />
<br />
1. Wash the eggplant and cut it in half lengthwise. Then simply dice it into 1" cubes.<br />
2.Spray a large saute pan with oil spray (like Pam) and set the burner to medium-high heat. Cook a third of the eggplant in the oil until golden brown. Repeat with the remaining eggplant in two more batches, using more oil for each batch. <br />
3. After all the eggplant is cooked, place it on a plate and set aside. Add the onion and red pepper to the pan, and cook over medium heat until soft and caramelized, about 5 minutes. <br />
4. Add the zucchini (or spinach, any green veggie you like, etc.) and cook until just turning soft about 5 minutes or less. <br />
5. Add the sherry vinegar or Vermouth to the pan, scraping up any of the browned bits that have adhered to the bottom. <br />
6. Cook until the vinegar/Vermouth has evaporated, then add the tomatoes and the chickpeas or white beans. <br />
7. Cook mixture over low heat until it is thick and saucy. Add the cumin, coriander, curry powder and sugar then return the eggplant to the pan and continue cooking on low heat for about 10 minutes. Season with a little salt and freshly ground black pepper, and stir in the cilantro or parsley. <br />
<br />
Serve this as is, or over rice (basmati would be perfect) ...wouldn't this be great on a Sunday afternoon while watching some sports? <br />
<br />
Have any good fall inspired recipes of your own? Share!! I'm hungry and always looking for new dishes to try..Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-56372633576352460532010-09-11T11:12:00.001-04:002010-09-11T11:13:45.731-04:00Wine, Pizza and Friends = PerfectionLast night I hit the town (Troy, that is) after work with my two favorite accomplices. Looking for some good wine and a little comfort food we found ourselves at <a href="http://www.daisybakers.com/DBBacchus.htm">Bacchus</a>, in downtown, on Second Street, downstairs from Daisy Baker's. (With a name like "Bacchus" how could we go wrong??) <br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_UILa8psqin8/TIuao0a46nI/AAAAAAAAAGQ/25BdC_rX_R0/s1600/Bacchus.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="154" ox="true" src="http://1.bp.blogspot.com/_UILa8psqin8/TIuao0a46nI/AAAAAAAAAGQ/25BdC_rX_R0/s200/Bacchus.jpg" width="200" /></a></div>After securing a nice table in the corner, all three of us started with a glass of the<a href="http://www.murphygoodewinery.com/pdfs/2008TheFumeSauvignonBlanc.pdf"> Murphy Goode Sauvignon Blanc</a> - nice! This was a California Savvy B, so it had none of the overly "herbaceous" notes of a New Zealand version. It did have a nice, light citrus quality without being overly acidic. In a word: yum! <br />
Now onto food - after a tough day at work we were all famished. We deserved something comforting - how about the Roasted Garlic Bulb appetizer to share? Why not... sounded amazing, and it was. We were brought a plate of 2 giant Garlic Bulbs, that were wood fire roasted with olive oil and.served with grilled Foccacia bread. Ahhhhh.... I felt better instantly.. my wine in one hand and a piece of bread smeared with roasted garlic in the other - I was set. Did I have a stressful day? Suddenly I couldn't remember.<br />
But, we needed something green, so we all ordred the house salad (at a mere $2.50 you can't afford not to order this) and it was fresh, and lightly dressed with a tangy vinaigrette. <br />
Now it was time for pizza. With the brick oven right there in plain view we knew that whatever we decided on would be satisfying. We chose the Special pizza which featured roasted vegetables and a little mozzarella cheese. Now apart from a few appetizers, Bacchus' menus only offers pizza and pasta - but they do both well - so there's no need to complicate things. The pizza hit the spot - satisfying both my veggie craving (with roasted peppers, eggplant and mushrooms) and my not so healthy craving for a nice salty cheese and a fantastic crust - a little chewy a little crispy.. totally sublime..<br />
A slice of this pizza, with another glass of wine, and good friends made this night out pure perfection.<br />
So today I'll be working off that decadant meal - but it was so worth it.. I'm thinking of starting off today with a few Italian pastries or maybe some sugar dusted zeppole at the Italian Festival in Schenectady... why not keep the Italian theme going another day?Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-54047642885908481452010-09-07T20:49:00.006-04:002010-09-07T22:00:04.524-04:00Read My Latest Review: The Jonesville Store<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_UILa8psqin8/TIbfvr_o5aI/AAAAAAAAAGA/gb8_U7z4tr0/s1600/Jonesville+Store.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_UILa8psqin8/TIbfvr_o5aI/AAAAAAAAAGA/gb8_U7z4tr0/s320/Jonesville+Store.jpg" /></a></div>The last thing I thought I'd experience at a 150-year-old farmhouse in Jonesville, a tiny, historic hamlet near Clifton Park, is one of the most innovative, refined and thoughtful meals I've had in the Capital Region. The first thing that occurred to me was how on earth have I not come across this place sooner? The second thing was how soon can I come back? It's nice to know that no matter how many places you go out to eat or for how long you've been dining out, there are still great new discoveries to be made. This was one such unexpected discovery.</div>Before I continue, let me properly set the stage for this culinary revelation. The Jonesville Store has been owned and run since 2006 by two families, the Travis' and the Unger's. Not only is it a restaurant in a beautiful historic building, it also houses a gourmet deli, gift shop, features live music on Friday and Saturday nights, and is even home to an art gallery upstairs. So far, there's nothing not to like. <br />
When trying to find a parking spot in the <a href="http://www.thejonesvillestore.com/">Jonesville Store</a> lot on a recent Saturday night, dining companion Peter and I knew immediately that not making reservations was a mistake. On the other hand, the packed lot was clearly a good sign and we were excited to find out what all these people apparently already knew.<br />
<a href="http://www.albany.com/capitalregionliving/2010/09/the-jonesville-store.html">Read more here...</a>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-18952524631740714772010-09-06T15:59:00.005-04:002010-09-07T21:13:16.834-04:00New Season, New LookHello foodie fans and faithful blog readers.. if this past weekend's cool temps are any indication, fall is here - no matter what the calendar may say.<br />
With this new season I thought it was time to debut a new look - for fall.<br />
<br />
So I hope you enjoy the new design, the new content (like polls and other blogs I follow), and there will be new posts coming soon - I promise!<br />
<br />
In the meantime I'll leave you with what I ate last night at a "Comfort Food" themed Labor Day Celebration:<br />
<br />
<ul><li><span style="color: #660000;">Garlic mashed potatoes</span>, skins on, thank you very much, is there any other way to eat them?? Luckily Frank says: "No!" </li>
<li><span style="color: #660000;">Chicken Salad</span> with walnuts and apples and tarragon - Frank says it was inspired by the salad at Allen's on 33rd and 2nd - a place I actually passed every day on the M15 bus on my way to Stuyvesant H.S. (<em>btw: read Frank's blog, </em><a href="http://ad-missions.blogspot.com/"><em>Ad Mission</em></a><em>, some great stories</em>). </li>
<li><span style="color: #660000;">Feta & Artichoke Dip</span> - a well worth it heart attack on a cracker - this is addictive and decadent.. thanks Tina!</li>
<li><span style="color: #660000;">Bruschetta</span> - (also thanks to Tina) with so much garlic I couldn't help but smile every time I took a bite</li>
<li>Homemade Challah Bread French Toast Napoleons - Chip strikes again - these heavenly slices were grilled and topped with maple syrup, pecans and homemade ice cream or fresh fruit sorbet (take your pick) </li>
<li>Me? I made an <span style="color: #660000;">orzo salad</span> with cannellini bean, tomatoes, fresh basil and mozzarella tossed in a homemade vinaigrette of lemon, red wine vinegarr, olive oil and dried herbs. <em>(see the super-easy recipe in my post below</em>) I also made brownies, but after the Napoleons, it just seemed like overkill!</li>
<li>There was also plenty-o-wine to go around, including a lovely <span style="color: #660000;">Sauvignon Blanc</span> that Renee brought.. yum.</li>
<li>Special shout out to resident photographer (and No - it isn't as easy as it looks..) Jeff.. who took some great photos of some challenging subjects..thanks Jeff! <em>Check out Jeff's beautiful Photography site </em><a href="http://www.jefffoley.com/"><em>here</em></a><em>. </em></li>
</ul>Ok - this is my cue to get off my butt and exercise.. till next time, eat well and tell me all about it..Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-84199118304173685872010-09-06T15:49:00.004-04:002010-09-06T16:32:19.480-04:00Orzo and Cannellini Bean Salad<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_UILa8psqin8/TIVMBo76xeI/AAAAAAAAAFo/ruOLo7qmmmU/s1600/OrzoSalad.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="http://4.bp.blogspot.com/_UILa8psqin8/TIVMBo76xeI/AAAAAAAAAFo/ruOLo7qmmmU/s200/OrzoSalad.jpg" width="200" /></a>Here's a super simple (<em>uh-oh, I sound like Sandra Lee from the Food Network - sorry 'bout that</em>...) recipe for a pasta salad using cherry tomatoes and orzo pasta with fresh mozzarella and basil. The beauty of it is you can tweak it as much as you like - skip the beans, or replace with another variety, try diced provolone instead of mozzarella, or no cheese at all. The vinaigrette is equally flexible - try Balsamic vinegar for a stronger flavor, you get the idea...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Salad:<br />
<ul><li>3/4 box Orzo pasta</li>
<li>1 14oz. can cannellini (white) beans, drained and rinsed</li>
<li>1 pint cherry or grape tomatoes, sliced into halves</li>
<li>1 8 oz. container of Fresh Mozzarella "Pearls" (small ball-shaped pieces)</li>
<li>1/2 cup of fresh basil chiffonade (basil chopped into small shreds)</li>
</ul><br />
<div> Vinaigrette: combine all ingredients, combine thoroughly with whisk</div><ul><li>1/3 cup extra virgin olive oil</li>
<li>1/3 cup red wine vinegar</li>
<li>juice of one lemon</li>
<li>zest of one lemon</li>
<li>salt & pepper</li>
<li>1 tbsp. Italian Seasoning (oregano, basil, garlic powder)</li>
</ul><div>To Make:</div><div></div><ol><li>Cook pasta, drain, rinse with cool water, drain again, set aside</li>
<li>In large bowl combine beans, tomatoes, and mozzarella</li>
<li>Add orzo, toss gently</li>
<li>Add vinaigrette, making sure salad is well coated</li>
<li>Toss in the fresh basil chiffonade, chill. </li>
</ol>Makes 8 servings.Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-79236779165398869342010-04-01T11:07:00.000-04:002010-04-01T11:16:00.673-04:00Old World European charm (and chocolate) are worth the trip<a href="http://1.bp.blogspot.com/_UILa8psqin8/S7S4ZVd5ffI/AAAAAAAAAEU/5UQSU6B8u7M/s1600/Steiningers.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 174px; FLOAT: left; HEIGHT: 138px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455187794051300850" border="0" alt="" src="http://1.bp.blogspot.com/_UILa8psqin8/S7S4ZVd5ffI/AAAAAAAAAEU/5UQSU6B8u7M/s200/Steiningers.jpg" /></a>A visit to <a href="http://http//www.steiningers.com/">Steininger's</a> restaurant is kind of like a visit to your grandmother's house - if your grandmother lived in the quaint village of Salem, NY, and if she made classic American fare with a European twist, and crafted homemade chocolates that rivaled Godiva. Okay, maybe a visit to Steininger's isn't that much like a visit to your grandmother's house, but it's well worth the trip... <div> </div><div>Check out my full review of this European style gem in Washington County that shouldn't be missed, <a href="http://www.albany.com/capitalregionliving/2010/03/steiningers.html#more">here</a>. </div><br /><div></div>Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com0tag:blogger.com,1999:blog-5568176510573373455.post-68656413090048780862010-02-23T10:10:00.000-05:002010-02-23T10:21:29.219-05:00Zaika: An Assault on the SensesAre you as addicted to Indian food as I am ? The mere mention of Naan, samosas, pakora, mango chutney, curries and biryani make me weak in the knees... not to mention desperately hungry.. .!<br /><br />I recently w<a href="http://www.zaika-anindianrestaurant.com/"><img id="BLOGGER_PHOTO_ID_5441457929701794818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_UILa8psqin8/S4PxKDAbpAI/AAAAAAAAAEM/WbBbhVSaHUk/s200/Zaika.jpg" border="0" /></a>ent up to Clifton Park and reviewed an Indian restaurant called "<a href="http://www.zaika-anindianrestaurant.com/">Zaika</a>". I was pleasantly surprised - the food was authentic, satisfying and tasty - and the prices incredibly reasonable. See my full review here: <a href="http://www.albany.com/capitalregionliving/2010/02/zaika.html#more">http://www.albany.com/capitalregionliving/2010/02/zaika.html#more</a> .Christinahttp://www.blogger.com/profile/12572228524747400055noreply@blogger.com1