So I was at work today and decided that I wanted a little bit of warm soup with the salad I brought for lunch. In my building (LaSalle Plaza, Mpls), there is an Erbert and Gerbert's. I decided to run down there.... Once there I ordered the blanco chicken chili.
Now, I know that this is a fast food type of place, and expectations are understandably low. However, there are several similar places downtown where you can get a decent, if not great, bowl of soup.
THIS WAS NOT ONE OF THEM.
The soup broth reminded me of pot pie broth in color, but like phlegm in consistency. It also had only a few random beans in it, and very little chicken other than a huge chunk of gristly stuff that I didn't dare put in my mouth. On top of that, the soup was simultaneously WAY oversalted and had too much pepper. So my brain kept going back and forth between both unpleasant sensations.
Overall, a complete waste of money and a meal. I will never darken the door of that place again.
Monday, November 30, 2009
Saturday, November 28, 2009
Beajolais Nouveau est arrive!
Its Beajolais Nouveau time!!
What is that you say? Beajolais is a red wine that is only shipped from France to other parts of the world once a year. In fact, French law requires that the wine be released on the third Thursday of November every year. The wine originates from the Burgundy region, where there are about 3,600 Beajolais growers.
The wine is made from 100% Gamay grapes, which have a thinner skin. This produces a lower tannin level. (Tannins are what give red wine that sort of "bite")
Wine experts are especially excited about it this year because it is expected to be the best vintage in the past 50 years, as all growing conditions were perfect! That said, this is generally not a wine to be aged. It is generally recommended to drink this wine within 12 months of bottling. There are some exceptions to this for some of the Crus.
Serve this wine slightly chilled to bring the young, fruity flavors forward.
What is that you say? Beajolais is a red wine that is only shipped from France to other parts of the world once a year. In fact, French law requires that the wine be released on the third Thursday of November every year. The wine originates from the Burgundy region, where there are about 3,600 Beajolais growers.
The wine is made from 100% Gamay grapes, which have a thinner skin. This produces a lower tannin level. (Tannins are what give red wine that sort of "bite")
Wine experts are especially excited about it this year because it is expected to be the best vintage in the past 50 years, as all growing conditions were perfect! That said, this is generally not a wine to be aged. It is generally recommended to drink this wine within 12 months of bottling. There are some exceptions to this for some of the Crus.
Serve this wine slightly chilled to bring the young, fruity flavors forward.
Sunday, November 22, 2009
Saji Ya
Tonight we went to Saji Ya to celebrate Pat's birthday. This is located on Grand avenue in St. Paul, next to Dixie's.
As I am sure you have figured out by the name, this is a Japanese restaurant. I have been to many of the Japanese restaurants here in the city, and overall I would place this one in the middle of the pack.
When you walk into the restaurant, the vestibule leaves much to be desired. The interior of the restaurant is also a bit too spare in my opinion, but they do have some neat detailing on the walls behind the sushi bar.
As for dining, you have two options here: you can for for the traditional experience of ordering food off the menu, or you can make reservations for Teppanyaki. Teppanyaki is a set up where a group of people sit around while a chef in the middle cooks and chops food in front of them. Its fast and a fun show. However, there tends to be a minimum number of people you need to have for that experience. We went for the traditional experience.
The menu here offers something for everyone, from sushi and sashimi to all sorts of appetizers and warm entrees. It was particularly good for us as we have people with us who are less adventurous when eating, and there were choices for them to enjoy as well.
For appetizers we ordered Gyoza (pork potstickers) and Harumaki (eggrolls). They were both very good, but I think the gyoza could have been drained before serving. The eggrolls were excellent. Flavorful and crunchy.
All the entrees come with soup and a salad to start. The egg drop soup and miso soup that we had was adequate, but nothing out of this world. However, the salads were really good! It has a orange dressing on it that has a really unique flavor that I loved. When paired with sunflower seeds, it was even better. I could eat that salad all day.
Around the table we ordered: chicken tempura, Pork Tonkatsu, New York Strip, and a sashimi plate.
* Chicken tempura is chicken and vegetables fried in a light batter. This came with steamed rice and soy dipping sauce. It was decent, but predictable. A safe choice for those who may not otherwise like Japanese food.
*Pork Tonkatsu is a port cutlet, breaded and fried. It is supposed to come with a sort of Japanese steak sauce on it, but mine did not come with the sauce. I was not pleased. In addition, it came with steamed rice, ginger broccoli, A chicken drummie, a bowl with sweet potato and pork chunks in it, and a small fried mackerel cake. This is served in what is called a Bento box.
This was really good, and a LOT of food. I liked everything except the fish cake, but that is because I don't like fish! The Broccoli was so good I think it would be a great way to get picky kids to eat it.
*The New York strip in this case was served with a ginger sauce on it. This also came with all the sides that the Tonkatsu had as a bento box. My companion really enjoyed the steak. This is another great choice for persons who may not be into the more traditional Japanese fare.
*Sashimi is raw fish that is sliced thinly, served cold with rice, pickled ginger, wasabi and garnish. My companion rated the Sashimi was good, but not the best compared to other places. In addition, the portion was a little small for the price that you pay for relatively inexpensive fish that was on the platter.
The dessert menu was odd. Other than the obligatory green tea ice cream, it wasn't very Japanese. They had mango cheesecake, death by chocolate cake, and Tiramisu. Yes, an italian dessert in a Japanese restaurant. So, of course my companion ordered the Tiramisu. Overall it was decent in flavor, and it was very nicely plated. However it isn't the best we have ever had.
Over all, this restaurant is good, but not great. This is a good choice if you have less adventurous eaters because they have more tame options than other Japanese restaurants in the city.
As I am sure you have figured out by the name, this is a Japanese restaurant. I have been to many of the Japanese restaurants here in the city, and overall I would place this one in the middle of the pack.
When you walk into the restaurant, the vestibule leaves much to be desired. The interior of the restaurant is also a bit too spare in my opinion, but they do have some neat detailing on the walls behind the sushi bar.
As for dining, you have two options here: you can for for the traditional experience of ordering food off the menu, or you can make reservations for Teppanyaki. Teppanyaki is a set up where a group of people sit around while a chef in the middle cooks and chops food in front of them. Its fast and a fun show. However, there tends to be a minimum number of people you need to have for that experience. We went for the traditional experience.
The menu here offers something for everyone, from sushi and sashimi to all sorts of appetizers and warm entrees. It was particularly good for us as we have people with us who are less adventurous when eating, and there were choices for them to enjoy as well.
For appetizers we ordered Gyoza (pork potstickers) and Harumaki (eggrolls). They were both very good, but I think the gyoza could have been drained before serving. The eggrolls were excellent. Flavorful and crunchy.
All the entrees come with soup and a salad to start. The egg drop soup and miso soup that we had was adequate, but nothing out of this world. However, the salads were really good! It has a orange dressing on it that has a really unique flavor that I loved. When paired with sunflower seeds, it was even better. I could eat that salad all day.
Around the table we ordered: chicken tempura, Pork Tonkatsu, New York Strip, and a sashimi plate.
* Chicken tempura is chicken and vegetables fried in a light batter. This came with steamed rice and soy dipping sauce. It was decent, but predictable. A safe choice for those who may not otherwise like Japanese food.
*Pork Tonkatsu is a port cutlet, breaded and fried. It is supposed to come with a sort of Japanese steak sauce on it, but mine did not come with the sauce. I was not pleased. In addition, it came with steamed rice, ginger broccoli, A chicken drummie, a bowl with sweet potato and pork chunks in it, and a small fried mackerel cake. This is served in what is called a Bento box.
This was really good, and a LOT of food. I liked everything except the fish cake, but that is because I don't like fish! The Broccoli was so good I think it would be a great way to get picky kids to eat it.
*The New York strip in this case was served with a ginger sauce on it. This also came with all the sides that the Tonkatsu had as a bento box. My companion really enjoyed the steak. This is another great choice for persons who may not be into the more traditional Japanese fare.
*Sashimi is raw fish that is sliced thinly, served cold with rice, pickled ginger, wasabi and garnish. My companion rated the Sashimi was good, but not the best compared to other places. In addition, the portion was a little small for the price that you pay for relatively inexpensive fish that was on the platter.
The dessert menu was odd. Other than the obligatory green tea ice cream, it wasn't very Japanese. They had mango cheesecake, death by chocolate cake, and Tiramisu. Yes, an italian dessert in a Japanese restaurant. So, of course my companion ordered the Tiramisu. Overall it was decent in flavor, and it was very nicely plated. However it isn't the best we have ever had.
Over all, this restaurant is good, but not great. This is a good choice if you have less adventurous eaters because they have more tame options than other Japanese restaurants in the city.
Saturday, November 7, 2009
Pumpkin Spice Pancakes!
So I went out to breakfast this morning and I had pumpkin spice pancakes at Good Earth restaurant in Roseville. For those who may not be familiar, this is the sort of organic-granola style restaurant in the Parasole family of restaurants (Muffuletta, Salut Bar Americain, Pittsburgh Blue, etc).
These pancakes are AWESOME. They have them every fall. The pancake itself is the pumpkin part, and they are covered with a sweet apple butter and craisins. Talk about NOM. The pancakes themselves are not very sweet like a pumpkin pie, more like a less sweet spice cookie. Very hearty, I can never finish more than half of a portion of these beauties! If you get a chance, definitely stop in with these before they go off the menu. Bon Appetit!
Sunday, November 1, 2009
Broccoli and Potato soup
I recently made a soup that I found in the book "Marcella Cucina," by Marcella Hazan. Because this recipe is copyrighted, I will not reproduce it here, but the book is definitely worth picking up.
At first I thought, "Broccoli and potato? I dunno about that..." However, I was intrigued by the combo and I decided to try it. IT WAS EXQUISITE. So incredibly good, with a depth of flavor that I hadn't expected.Its also a way to include a vegetable that a lot of people don't like in your diet. I think even kids would eat this.This is a thick soup, so it is definitely more suited to the fall/winter seasons.
Something to note: because you are working with fresh broccoli, this soup takes a while to make. So don't try to make this when you want a really quick dinner. However, the extra time spent is more than worth it.
At first I thought, "Broccoli and potato? I dunno about that..." However, I was intrigued by the combo and I decided to try it. IT WAS EXQUISITE. So incredibly good, with a depth of flavor that I hadn't expected.Its also a way to include a vegetable that a lot of people don't like in your diet. I think even kids would eat this.This is a thick soup, so it is definitely more suited to the fall/winter seasons.
Something to note: because you are working with fresh broccoli, this soup takes a while to make. So don't try to make this when you want a really quick dinner. However, the extra time spent is more than worth it.
Wednesday, October 21, 2009
Crispin Cider
Crispin is a new, local hard cider company that has appeared on the scene in the last year or so, and I have been checking them out for a while. Their offices are located in Northeast, right across from the Lunds.
Their ciders come in original, light, Brut (extra-dry) and an Artisanal Reserve Honeycrisp cider. Another notable difference is that they specifically suggest that you serve their ciders over ice, which is what I have done.
I have tried their Brut cider and their Artisanal reserve Honeycrisp cider and have been pretty satisfied. The brut has a really potent appley flavor without being overly sweet. At first it took a little getting used to as the flavor is really different that what I have been used to in a hard cider. However, the taste grows on you and you really start to appreciate cider that actually tastes the way its supposed to, and not like sugar.
The Honeycrisp cider is AMAZING. It comes in a larger, 22 oz bottle for splitting (or a really good night!). It has a mellower, sweeter flavor that is accented by the honey they use. It is sublime. I want more as I type this! The honeycrisp apples also give the cider a distinct flavor that differentiates it from other ciders. You will taste what I am talking about when you get some. Its a really excellent brew and I hope it becomes a yearly or all the time offering.
Drink good and local!
Their ciders come in original, light, Brut (extra-dry) and an Artisanal Reserve Honeycrisp cider. Another notable difference is that they specifically suggest that you serve their ciders over ice, which is what I have done.
I have tried their Brut cider and their Artisanal reserve Honeycrisp cider and have been pretty satisfied. The brut has a really potent appley flavor without being overly sweet. At first it took a little getting used to as the flavor is really different that what I have been used to in a hard cider. However, the taste grows on you and you really start to appreciate cider that actually tastes the way its supposed to, and not like sugar.
The Honeycrisp cider is AMAZING. It comes in a larger, 22 oz bottle for splitting (or a really good night!). It has a mellower, sweeter flavor that is accented by the honey they use. It is sublime. I want more as I type this! The honeycrisp apples also give the cider a distinct flavor that differentiates it from other ciders. You will taste what I am talking about when you get some. Its a really excellent brew and I hope it becomes a yearly or all the time offering.
Drink good and local!
Alexis Bailly Vineyard
Last weekend I went and visited this winery. I have been there once before and tasted, and I went back again in search of something very special. However, I will get to that in a minute.
Visiting this place is really easy as it is in Hastings just off Hwy 61. Its a nice little trip on a weekend afternoon.
Onto their wines.... in general, I don't really like their wines. They tend to have a sort of nasty aftertaste that I don't like, and the wines lack the body that I look for when I buy.
However... there are two notable exceptions. The Voyageur is a blended red wine that is VERY good. Definitely on the dry side, but it has a deep, full bodied flavor that is really enjoyable. I recommend it very much.
The also have a special reserve CHOCOLATE port right now. That's right, chocolate. And it is goooooooood. It tastes like tootsie rolls in a glass. I love it. Buy some before its too late. Its lovely.
Visiting this place is really easy as it is in Hastings just off Hwy 61. Its a nice little trip on a weekend afternoon.
Onto their wines.... in general, I don't really like their wines. They tend to have a sort of nasty aftertaste that I don't like, and the wines lack the body that I look for when I buy.
However... there are two notable exceptions. The Voyageur is a blended red wine that is VERY good. Definitely on the dry side, but it has a deep, full bodied flavor that is really enjoyable. I recommend it very much.
The also have a special reserve CHOCOLATE port right now. That's right, chocolate. And it is goooooooood. It tastes like tootsie rolls in a glass. I love it. Buy some before its too late. Its lovely.
Tuesday, September 29, 2009
The Bizarre Truth by Andrew Zimmern
I just finished reading a great book by local author and TV show host, Andrew Zimmern. If you have cable, you will know him as the guy who does Bizarre Foods on the Travel Channel.
A couple weeks ago I was able to pick up his book at a Book signing. he gave a little talk beforehand about his travels and what he wanted to accomplish with the book. Along with the stories about all the different foods people eat around the world, he stressed his desire to show the cultures and the stories of the people he met as well. He talked a lot about the relationships that he created, however briefly, with the people who cooked the food he was eating. The people who lived it and loved it. And it was his desire to make the world a richer, but also a smaller place by writing the book and making his shows.
So, as I started reading his book, I didn't know exactly what to expect, and he set the book up with come big shoes to fill! After reading it, I can say he succeeded in his endeavor.
The book talks a lot about the different foods that exist around the world. We get glimpses of how other people survive on what is less than a plate garnish in this country and things we would never touch. We learn how some other people in this world eat a lot better than we do, even though they are less wealthy. We learn that food is its freshest when its locally sourced and cultivated.
But we also learn about the cultures that exist alongside the food. The principles that shape how and what different people eat and why. We get a peek into the stories of a few people we would likely never meet otherwise. I like the stories that Andrew tells about other experiences he has with various people as well as the stories about the food.
The book is not heavy or boring though. Its entertaining, engaging, and well written. There is a wry, self deprecating humor on the part of the author that is endearing. AZ is a person you could sit and have a beer with (except of course, for the fact he doesn't drink), and that translates into his writing. Its a fun travelogue along with a great food and culture book, and some of the scrapes he gets into are a riot.
Overall, this is a quality book that I think all would get something out of, whether it be just entertainment, or a little more understanding of the world along the way. Pick it up!
A couple weeks ago I was able to pick up his book at a Book signing. he gave a little talk beforehand about his travels and what he wanted to accomplish with the book. Along with the stories about all the different foods people eat around the world, he stressed his desire to show the cultures and the stories of the people he met as well. He talked a lot about the relationships that he created, however briefly, with the people who cooked the food he was eating. The people who lived it and loved it. And it was his desire to make the world a richer, but also a smaller place by writing the book and making his shows.
So, as I started reading his book, I didn't know exactly what to expect, and he set the book up with come big shoes to fill! After reading it, I can say he succeeded in his endeavor.
The book talks a lot about the different foods that exist around the world. We get glimpses of how other people survive on what is less than a plate garnish in this country and things we would never touch. We learn how some other people in this world eat a lot better than we do, even though they are less wealthy. We learn that food is its freshest when its locally sourced and cultivated.
But we also learn about the cultures that exist alongside the food. The principles that shape how and what different people eat and why. We get a peek into the stories of a few people we would likely never meet otherwise. I like the stories that Andrew tells about other experiences he has with various people as well as the stories about the food.
The book is not heavy or boring though. Its entertaining, engaging, and well written. There is a wry, self deprecating humor on the part of the author that is endearing. AZ is a person you could sit and have a beer with (except of course, for the fact he doesn't drink), and that translates into his writing. Its a fun travelogue along with a great food and culture book, and some of the scrapes he gets into are a riot.
Overall, this is a quality book that I think all would get something out of, whether it be just entertainment, or a little more understanding of the world along the way. Pick it up!
Sunday, September 20, 2009
Apple recipes, hits and misses
Its apple season now and I was able to come into a huge amount of free apples from my grandmother! Because of this, I have been trying out different apple recipes to use them up. What follows are some hits and a miss of my apple experiment.
First, for those Penzeys' fans, there is a recipe for apple bread in their current catalog that I gave a try. FAIL. I followed the recipe to the letter, and what came out was more of a cake than a bread. It was also really moist to the point of being TOO moist for my taste. I think its the large amount of oil the recipe calls for. Overall, I don't like this recipe and would caution others that try to make it.
However, I have had two great successes too!
First, I found a really great and simple apple crisp recipe on about.com
http://southernfood.about.com/od/applecrisps/r/bl11014d.htm
It came out great and the topping is divine. Really easy to make and tasty!
Second, I tried my hand at apple butter in the crock pot. This was also a great success and MUCH easier than the traditional method. See the recipe at
http://www.cooks.com/rec/doc/0,1612,156179-245203,00.html
The butter turned out really good. Some notes though: I only used 2.5 cups of sugar and it was still a bit sweet for my taste. I think next time I will reduce the sugar more or add more cloves. It still tastes really good though!
First, for those Penzeys' fans, there is a recipe for apple bread in their current catalog that I gave a try. FAIL. I followed the recipe to the letter, and what came out was more of a cake than a bread. It was also really moist to the point of being TOO moist for my taste. I think its the large amount of oil the recipe calls for. Overall, I don't like this recipe and would caution others that try to make it.
However, I have had two great successes too!
First, I found a really great and simple apple crisp recipe on about.com
http://southernfood.about.com/od/applecrisps/r/bl11014d.htm
It came out great and the topping is divine. Really easy to make and tasty!
Second, I tried my hand at apple butter in the crock pot. This was also a great success and MUCH easier than the traditional method. See the recipe at
http://www.cooks.com/rec/doc/0,1612,156179-245203,00.html
The butter turned out really good. Some notes though: I only used 2.5 cups of sugar and it was still a bit sweet for my taste. I think next time I will reduce the sugar more or add more cloves. It still tastes really good though!
Friday, September 18, 2009
Pumpkin cheesecake!
Its fall, and I am starting to crave all of those nummy foods that come into season around this time. Recently, I was at the Olive Garden with my family, and I had their pumpkin cheesecake there. It was SO GOOD!
http://www.olivegarden.com/menus/details/menu_item.asp?menu_item_id=7034&secname=dessert
It had a great graham cracker crust with lots of butter. The cheesecake filling was sweet, pumpkiney and spicy without being heavy. The topping is a light whipped cream with spice cookie bits and caramel on it. Its light and not too sweet.
Nom nom nom!
http://www.olivegarden.com/menus/details/menu_item.asp?menu_item_id=7034&secname=dessert
It had a great graham cracker crust with lots of butter. The cheesecake filling was sweet, pumpkiney and spicy without being heavy. The topping is a light whipped cream with spice cookie bits and caramel on it. Its light and not too sweet.
Nom nom nom!
Citizen Cafe
Today I am reviewing a place called citizen Cafe
Citizen Cafe
2403 E 38th St.
Minneapolis, MN 55406
www.thecitizencafe.com
I visited this restaurant with two friends for breakfast recently, and I have to say, it is probably the best breakfast I have ever had out in a restaurant!
The restaurant is in the building that used to be a dive cafe that served italian food I think. However, the place is not a dive anymore! When you walk in, you enter a simplistic, french country style of decoration. Its a very calming a relaxing place to be!
The french country theme continues on to the food as well. The menu takes breakfast basics and puts a french twist on them that makes them all the better for it. In addition to the menu, there is a daily frittata on the menu as well. My friend had it that day and said it was excellent.
Our meal began with excellent coffee and free samples of banana and a chocolate chip bread while were waiting. The breads were moist, sweet and delicious. It was a nice surprise!
I had the brioche french toast, foster style. This is bananas foster french toast! Omigod it was the most wonderful thing EVAR! Go here NOW and get some. I also had the nitrate free bacon with my toast, and it was wonderful. Few restaurants are able to serve thick cut bacon that is also crisp without being burned. I was very impressed!
The service was really good as well. Our waitress was friendly and knowledgeable. She was also always available when we needed her or a refill of coffee, without being overbearing. They also didn't try to rush us. I appreciate this in a restaurant.
Overall, my experience here was wonderful, and I plan to return many times!
Citizen Cafe
2403 E 38th St.
Minneapolis, MN 55406
www.thecitizencafe.com
I visited this restaurant with two friends for breakfast recently, and I have to say, it is probably the best breakfast I have ever had out in a restaurant!
The restaurant is in the building that used to be a dive cafe that served italian food I think. However, the place is not a dive anymore! When you walk in, you enter a simplistic, french country style of decoration. Its a very calming a relaxing place to be!
The french country theme continues on to the food as well. The menu takes breakfast basics and puts a french twist on them that makes them all the better for it. In addition to the menu, there is a daily frittata on the menu as well. My friend had it that day and said it was excellent.
Our meal began with excellent coffee and free samples of banana and a chocolate chip bread while were waiting. The breads were moist, sweet and delicious. It was a nice surprise!
I had the brioche french toast, foster style. This is bananas foster french toast! Omigod it was the most wonderful thing EVAR! Go here NOW and get some. I also had the nitrate free bacon with my toast, and it was wonderful. Few restaurants are able to serve thick cut bacon that is also crisp without being burned. I was very impressed!
The service was really good as well. Our waitress was friendly and knowledgeable. She was also always available when we needed her or a refill of coffee, without being overbearing. They also didn't try to rush us. I appreciate this in a restaurant.
Overall, my experience here was wonderful, and I plan to return many times!
Friday, August 28, 2009
Fire in the hole!
So, its been awhile since I have posted my cooking adventures, so I have a humorous and informative story to share with you!
I was making champagne chicken the other night, which requires you to brown chicken in a skillet, then deglaze with cognac. And flame it.
I had made this before but neglected to do the flaming part. This time I remembered, so, I browned my chicken, poured in the cognac, and took the lighter to it.....
WHOOOSH! A huge 2 second fireball erupted from my pan! Thank goodness I wasn't burned and there was no damage to our kitchen! Everything turned out fine after that, but it scared the bejeezus out of me for a second there!
Notes (lessons!) about flambe!
1) Stainless steel pans with copper core get HOT
2) REMOVE THE PAN FROM THE HEAT BEFORE YOU FLAME.
3) If you plan to do this, investment in a fire extinguisher is advisable!
I was making champagne chicken the other night, which requires you to brown chicken in a skillet, then deglaze with cognac. And flame it.
I had made this before but neglected to do the flaming part. This time I remembered, so, I browned my chicken, poured in the cognac, and took the lighter to it.....
WHOOOSH! A huge 2 second fireball erupted from my pan! Thank goodness I wasn't burned and there was no damage to our kitchen! Everything turned out fine after that, but it scared the bejeezus out of me for a second there!
Notes (lessons!) about flambe!
1) Stainless steel pans with copper core get HOT
2) REMOVE THE PAN FROM THE HEAT BEFORE YOU FLAME.
3) If you plan to do this, investment in a fire extinguisher is advisable!
Wednesday, August 5, 2009
Gardens of Salonica
Gardens of Salonica
19 5th St NE
Minneapolis, MN 55413
http://www.gardensofsalonica.com/
I have been to this restaurant a couple of times now, and I must say... GO. DROP WHATEVER YOU ARE DOING AND GO IMMEDIATELY.
I mean, yea... it's good.
The vibe of this place is really cool. Its got a minimal decor with lots of iron sculptures inside and out by a greek artist. The dining room is warm with lots of light as well. Also, both times I went it wasn't crazy busy, so I was able to enjoy the place.
The food here is also top rate and very reasonably priced overall. Some of the entrees and specials can get a little pricey though. However, the menu prices are more than fair.
My favorite thing about this restaurant is the pita. I know what you are thinking, "th PITA?!?!" Yes. The pita. I think it is made fresh in house and it comes out warm and soft and a little buttery tasting. When you eat it, it just melts in your mouth. I have never had pita that tasted quite like that, and I get cravings for it just thinking about it.
Over my two visits, I also tried some great appetizers. I has the Tyro, which is soft feta cheese that is combined with spices and peppers. Its salty and spicy and wonderful on the warm pita. I also tried the Skordalia, which is a potato and garlic puree with lemon juice, olive oil, and spices. Its really good and a nice cool contrast to the Tyro. I also tried the pipperies, which are roasted red peppers in olive oil. Very light and nice.
On the two times I have visited, I tried several things. The first time I went, I had chicken Sovlaki. This is skewer cooked chicken, de-skewered and put in a pita with tzatziki sauce and vegetables. Theirs also comes with homemade potato wedges. YUMMY.
Also, the last time I tried three different Boughatsa. These are essentially phyllo pockets. I had the spinach-feta, which is also called spanakopita, I had the leek-lemon-garlic, and the Feta ric, which has feta, ricotta, and kefalotyri cheeses in it. All were very good, but I think the leek one was my favorite. Very nicely spiced and cooked. Even the phyllo was spiced a bit. I liked it.
Pat has the lamb sovlaki and liked it, and this last time, he has a vegetarian special with eggplant, potaoes and otehr veggies in a tomato sauce, served with feta on the side. It was fairly good.
Finally, there is dessert. This is also worthwhile. I recommend the baklava. Very nicely spiced and flavored without being too sweet. Pat also had something called Kataifi, which is a lot like baklava, but it is covered with shredded wheat and honey. Its pretty good too. This last time, Pat has the rice pudding. I was not as fond of this. It was lightly spiced and I thought it could be a little sweeter and spicier. But this could be a taste issue. Pat liked it very much.
A last little note. The wine list here is all Greek. On my first visit, I had one of the house whites and it was very good. Sweet, but not overly sweet. It was light and refreshing.
19 5th St NE
Minneapolis, MN 55413
http://www.gardensofsalonica.com/
I have been to this restaurant a couple of times now, and I must say... GO. DROP WHATEVER YOU ARE DOING AND GO IMMEDIATELY.
I mean, yea... it's good.
The vibe of this place is really cool. Its got a minimal decor with lots of iron sculptures inside and out by a greek artist. The dining room is warm with lots of light as well. Also, both times I went it wasn't crazy busy, so I was able to enjoy the place.
The food here is also top rate and very reasonably priced overall. Some of the entrees and specials can get a little pricey though. However, the menu prices are more than fair.
My favorite thing about this restaurant is the pita. I know what you are thinking, "th PITA?!?!" Yes. The pita. I think it is made fresh in house and it comes out warm and soft and a little buttery tasting. When you eat it, it just melts in your mouth. I have never had pita that tasted quite like that, and I get cravings for it just thinking about it.
Over my two visits, I also tried some great appetizers. I has the Tyro, which is soft feta cheese that is combined with spices and peppers. Its salty and spicy and wonderful on the warm pita. I also tried the Skordalia, which is a potato and garlic puree with lemon juice, olive oil, and spices. Its really good and a nice cool contrast to the Tyro. I also tried the pipperies, which are roasted red peppers in olive oil. Very light and nice.
On the two times I have visited, I tried several things. The first time I went, I had chicken Sovlaki. This is skewer cooked chicken, de-skewered and put in a pita with tzatziki sauce and vegetables. Theirs also comes with homemade potato wedges. YUMMY.
Also, the last time I tried three different Boughatsa. These are essentially phyllo pockets. I had the spinach-feta, which is also called spanakopita, I had the leek-lemon-garlic, and the Feta ric, which has feta, ricotta, and kefalotyri cheeses in it. All were very good, but I think the leek one was my favorite. Very nicely spiced and cooked. Even the phyllo was spiced a bit. I liked it.
Pat has the lamb sovlaki and liked it, and this last time, he has a vegetarian special with eggplant, potaoes and otehr veggies in a tomato sauce, served with feta on the side. It was fairly good.
Finally, there is dessert. This is also worthwhile. I recommend the baklava. Very nicely spiced and flavored without being too sweet. Pat also had something called Kataifi, which is a lot like baklava, but it is covered with shredded wheat and honey. Its pretty good too. This last time, Pat has the rice pudding. I was not as fond of this. It was lightly spiced and I thought it could be a little sweeter and spicier. But this could be a taste issue. Pat liked it very much.
A last little note. The wine list here is all Greek. On my first visit, I had one of the house whites and it was very good. Sweet, but not overly sweet. It was light and refreshing.
Tuesday, August 4, 2009
Dal.... FAIL. Curried vegetables... WIN!
So I made my first attempt at making dal, an indian lentil curry tonight. I was leafing through a vegetarian cookbook I was given for my birthday, and saw what seemed like a fairly simple recipe for it, and attempted to make it. FAIL. MASSIVE FAIL. The lentils came out mushy and tasteless, with WAY too much water remaining after the cooking time was up! I hope to find a recipe from my Indian cookbook and try again. More on this later.
However, as another side dish, I cooked some leftover veggies I had in the fridge with some shallots and Penzey's Vindaloo seasoning. VERY YUMMY. These, over rice, with home made raita were very good. Try this!
However, as another side dish, I cooked some leftover veggies I had in the fridge with some shallots and Penzey's Vindaloo seasoning. VERY YUMMY. These, over rice, with home made raita were very good. Try this!
Friday, July 31, 2009
Risotto!
Tonight I attempted to make risotto for the first time, and it was a rousing success! In fact, it was heavenly. It was so good I had to force myself to stop eating!
The basic recipe I used was on the back of the package of arborio rice I bought:
Ingredients:
1 Cup arborio rice
2 tbsp unsalted butter
1 large onion, chopped
1 tsp garlic salt
1/2 cup dry white wine
3 cups hot chicken broth
3/4 cup grated parmesan cheese
Fresh ground pepper
Method:
In a saucepan/skillet, saute rice in 1 tbsp. butter, stirring constantly. Add onion and garlic salt. Saute until onion is tender. Add white wine and saute until absorbed. Slowly add 1 cup hot brother, stirring frequently. As the liquid cooks down, continue to add remainder of hot brother, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper, and remaining butter. Serve.
I added peas and pancetta to my risotto and it was just DIVINE. I cannot believe how awesome this risotto is. I also had a few different ingredients, but I basically followed this recipe.
Some thoughts:
Be patient, this takes time. I also had to use a little more broth than called for the get the right consistency.
Use real parm cheese that you grate yourself, not that shakey stuff. Preferably parmagiano-reggiano from Italy. This cheese has a more pungent flavor than the domestic parm we can get here. But, either way fresh is better.
I used pinot grigio wine in this because I like it. Use a wine that you would be willing to drink on its own.
Finally, toward the end of the cooking, start tasting the rice. It goes from still crunchy to dine in a short amount of time, and will go to mush just a bit after that! What you are looking for is rice that doesn't crunch in the middle anymore, but that still has its character. You don't want a mush like porridge.
I guarantee you that once you start making risotto, you won't stop. I know I won't! Perhaps more recipes will follow!
The basic recipe I used was on the back of the package of arborio rice I bought:
Ingredients:
1 Cup arborio rice
2 tbsp unsalted butter
1 large onion, chopped
1 tsp garlic salt
1/2 cup dry white wine
3 cups hot chicken broth
3/4 cup grated parmesan cheese
Fresh ground pepper
Method:
In a saucepan/skillet, saute rice in 1 tbsp. butter, stirring constantly. Add onion and garlic salt. Saute until onion is tender. Add white wine and saute until absorbed. Slowly add 1 cup hot brother, stirring frequently. As the liquid cooks down, continue to add remainder of hot brother, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper, and remaining butter. Serve.
I added peas and pancetta to my risotto and it was just DIVINE. I cannot believe how awesome this risotto is. I also had a few different ingredients, but I basically followed this recipe.
Some thoughts:
Be patient, this takes time. I also had to use a little more broth than called for the get the right consistency.
Use real parm cheese that you grate yourself, not that shakey stuff. Preferably parmagiano-reggiano from Italy. This cheese has a more pungent flavor than the domestic parm we can get here. But, either way fresh is better.
I used pinot grigio wine in this because I like it. Use a wine that you would be willing to drink on its own.
Finally, toward the end of the cooking, start tasting the rice. It goes from still crunchy to dine in a short amount of time, and will go to mush just a bit after that! What you are looking for is rice that doesn't crunch in the middle anymore, but that still has its character. You don't want a mush like porridge.
I guarantee you that once you start making risotto, you won't stop. I know I won't! Perhaps more recipes will follow!
Sunday, July 26, 2009
India House
So apparently all I crave these days is Indian food! We tried a new place this week that is a little closer to the house. Here's the review!
India House Restaurant
765 53rd Ave. NE
Fridley, MN 55421
We went here today and sampled many items off of their buffet lunch. Because this is not a vegetarian restaurant, there were more choices to sample here. Overall, the food here was very good and the prices were quite reasonable. Its only $9.99 to have tho whole deal, and that is great when you consider that comprises appetizers, entrees, and desserts!
I tried the:
Vegetable samosa These were really good! Theirs are a little different in that the inside is many small cubes of potato rather than the mashed potato filling that most Indian restaurants use. Quite good with the tamarind sauce.
Chicken Makhani This is chunks of chicken cooked in a tomato cream sauce with spices. It was quite good, but more subtle in flavor. I added a bit of raita to punch up the flavor. I really liked the sauce on this!
Vegetable Curry This was also quite good with raita. One of my favorite things about Indian food is that it can take a simple dish of vegetables and make it extremely flavorful and filling! This definitely fit the bill and I enjoyed it with some basmati rice.
Paneer with vegetables I like Paneer. Its really good and this was no exception. Its got a mild cheesy flavor and then it takes on the spices of the sauce and the vegetables it was mixed with, mostly red onion in this case. Couple this with a little creamy raita and life is quite good.
Curried goat I tried a small piece of this and I have to say that I did not like it. The meat was very tough and hard to chew, like dried out roast beef. I am not sure if it was poorly made or I just don't like goat. But that's my opinion.
Finally Pat and I got small portions of three different desserts and tried them:
Kheer (rice pudding) This was creamy and good with a subtle pistachio flavor. However, the other spices in this version were very subtle. It was overall a milder version of this than I have had other places, but still good.
Mango Pudding This was good! It sort of tasted like vanilla pudding with mango juice mixed in. It also had pieces of fresh mango mixed in, but they were not very sweet. However, on a hot summer day, this was quite refershing.
Rasmalai This was the most intriguing of the desserts we tried. It was a chunk of homemade cheese in a sweetened and thickened milk sauce. It was good, but I spent most of the time trying to identify what the texture reminds me of. It takes a little effort to cut into the hunk of cheese with a spoon, and to take the first chew in your mouth. Then the cheese just crumbles on your tongue. The milk sauce is very nice, and the cheese itself has very little flavor. After some thinking, it occurred to me that it reminded me of the divinity that my grandfather used to make before he died in terms of texture. This is a very interesting and different dessert that I recommend everyone try!
Overall, our experience at this restaurant was very positive. The food was good, the service was polite and attentive without being obnoxious, and we enjoyed ourselves very much.
India House Restaurant
765 53rd Ave. NE
Fridley, MN 55421
We went here today and sampled many items off of their buffet lunch. Because this is not a vegetarian restaurant, there were more choices to sample here. Overall, the food here was very good and the prices were quite reasonable. Its only $9.99 to have tho whole deal, and that is great when you consider that comprises appetizers, entrees, and desserts!
I tried the:
Vegetable samosa These were really good! Theirs are a little different in that the inside is many small cubes of potato rather than the mashed potato filling that most Indian restaurants use. Quite good with the tamarind sauce.
Chicken Makhani This is chunks of chicken cooked in a tomato cream sauce with spices. It was quite good, but more subtle in flavor. I added a bit of raita to punch up the flavor. I really liked the sauce on this!
Vegetable Curry This was also quite good with raita. One of my favorite things about Indian food is that it can take a simple dish of vegetables and make it extremely flavorful and filling! This definitely fit the bill and I enjoyed it with some basmati rice.
Paneer with vegetables I like Paneer. Its really good and this was no exception. Its got a mild cheesy flavor and then it takes on the spices of the sauce and the vegetables it was mixed with, mostly red onion in this case. Couple this with a little creamy raita and life is quite good.
Curried goat I tried a small piece of this and I have to say that I did not like it. The meat was very tough and hard to chew, like dried out roast beef. I am not sure if it was poorly made or I just don't like goat. But that's my opinion.
Finally Pat and I got small portions of three different desserts and tried them:
Kheer (rice pudding) This was creamy and good with a subtle pistachio flavor. However, the other spices in this version were very subtle. It was overall a milder version of this than I have had other places, but still good.
Mango Pudding This was good! It sort of tasted like vanilla pudding with mango juice mixed in. It also had pieces of fresh mango mixed in, but they were not very sweet. However, on a hot summer day, this was quite refershing.
Rasmalai This was the most intriguing of the desserts we tried. It was a chunk of homemade cheese in a sweetened and thickened milk sauce. It was good, but I spent most of the time trying to identify what the texture reminds me of. It takes a little effort to cut into the hunk of cheese with a spoon, and to take the first chew in your mouth. Then the cheese just crumbles on your tongue. The milk sauce is very nice, and the cheese itself has very little flavor. After some thinking, it occurred to me that it reminded me of the divinity that my grandfather used to make before he died in terms of texture. This is a very interesting and different dessert that I recommend everyone try!
Overall, our experience at this restaurant was very positive. The food was good, the service was polite and attentive without being obnoxious, and we enjoyed ourselves very much.
Tuesday, July 21, 2009
Souvlaki
So I went to a great little greek restuarant a couple weeks ago called Gardens of Salonica (GO HERE!), and I had chicken souvlaki there. Ever since then, I have had a hankering for it again, so I thought I would attempt it at home.
All in all, not half bad, but not as good as the restaurant!
Here's what I did:
I took chicken breast and coated it with greek seasoning. I make my own, but Penzey's also sells this. Set aside.
I used a george forman grill as I am an apartment dweller, but you could use an outdoor grill or a rangetop cast iron grill as well.
First, take pita bread and grill it lightly on your grill of choice. I get my pita at Holy Land. If you go to the one off of Central Ave, its really cheap too. I used the garlic pita, but any kind will do. After you have grilled it, keep it warm in your oven on low.
Grill your chicken breast until cooked through. Try not to overcook or it will get dry. Let cool a little. Cut into strips.
Make Tzatziki sauce. The basic elements of this are plain yogurt, cucumber, lemon juice, and salt. You can vary the ingredients based on your taste. Take all the ingredients and blend in a blender or food processor until smooth.
To serve:
Take a pita (do not use as a pocket,just fold), fill with chicken and tzatziki, as well as other desired ingredients. Traditionally you would put raw onions and tomatoes. I use lettuce in mine.
This recipe can also be made with chunks of lamb if you prefer.
All in all, not half bad, but not as good as the restaurant!
Here's what I did:
I took chicken breast and coated it with greek seasoning. I make my own, but Penzey's also sells this. Set aside.
I used a george forman grill as I am an apartment dweller, but you could use an outdoor grill or a rangetop cast iron grill as well.
First, take pita bread and grill it lightly on your grill of choice. I get my pita at Holy Land. If you go to the one off of Central Ave, its really cheap too. I used the garlic pita, but any kind will do. After you have grilled it, keep it warm in your oven on low.
Grill your chicken breast until cooked through. Try not to overcook or it will get dry. Let cool a little. Cut into strips.
Make Tzatziki sauce. The basic elements of this are plain yogurt, cucumber, lemon juice, and salt. You can vary the ingredients based on your taste. Take all the ingredients and blend in a blender or food processor until smooth.
To serve:
Take a pita (do not use as a pocket,just fold), fill with chicken and tzatziki, as well as other desired ingredients. Traditionally you would put raw onions and tomatoes. I use lettuce in mine.
This recipe can also be made with chunks of lamb if you prefer.
Sunday, July 19, 2009
The Vegetarian
The Vegetarian
4022 Central Avenue NE
Minneapolis, MN 55421
Today we visited The Vegetarian.
It was lunch time on a Sunday and there was a buffet for serving ourselves this day.
The restaurant itself is in a nondescript building along with other restaurants, offices and shops, and it is easy to miss unless you are looking for it. Once you enter, you see a small room which is sparsely decorated in the way most low budget restaurants are, with paper placemats and the like. However, the waiter/cashier/owner? Of the place is warm and friendly and makes you feel immediately comfortable and happy to be there.
We received the customary large glass of water that is standard at Indian restaurants, and proceeded to the buffet lunch that was set up this day. As I am sure you can figure out, all the dishes here were vegetarian, and some were vegan.
I tried some chickpeas with yogurt sauce, some palak paneer (paneer with spinach) and another chickpea dish with onions on top of excellently prepared basmati rice. There were also vegetable pakoras, which are a sort of fried, Indian hushpuppy.
The chickpeas and yogurt sauce were decent, but unmemorable, and the palak paneer was a little flat. However, the chickpeas with onions was wonderfully spicy and hearty. I really enjoyed this. I even had a second helping!
Along with the meal, you are served naan, which is a Indian staple flat bread baked in a clay oven. However, here, you are also served a masala dosa with your buffet meal. A dosa is essentially an Indian crepe. This one was filled with a spicy potato and onion mixture. I was not particularly fond of the crepe part, but the filling was very tasty.
I ended my meal with a taste of the kheer (rice pudding). This was very rich and tasty. It was creamy and sweet, but spicy with clove and perhaps nutmeg? It was a very nice way to round out the meal.
Overall, this was a good restaurant and I would like to go back in the evening when I could taste other dishes off of their menu.