tag:blogger.com,1999:blog-57634534484974791012024-03-05T19:17:27.302-08:00Eat PassionWhatever you eat, eat with passion and you'll always be satisfiedAlesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5763453448497479101.post-86812811071491111452012-01-31T17:08:00.000-08:002012-01-31T22:40:58.303-08:00Newk's Express Cafe in Jackson, MS<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxQGnlOWwoS4VOHdRA9lKScbjMngJCU4hqg7mipitWr4BG9JQtQ6wcL_Hd6luddVYbmvqHnV-PwZ0CT1z3IAbst1I5BsjEU_o620SKpYUQJEP3OR1cleWJdPIA2Got4RhghkLa6m26w/s1600/Nukes_Condiments.JPG"><img style="margin: 0px 0px 10px 10px; width: 284px; height: 191px; float: right; cursor: pointer;" id="BLOGGER_PHOTO_ID_5704041606407799810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxQGnlOWwoS4VOHdRA9lKScbjMngJCU4hqg7mipitWr4BG9JQtQ6wcL_Hd6luddVYbmvqHnV-PwZ0CT1z3IAbst1I5BsjEU_o620SKpYUQJEP3OR1cleWJdPIA2Got4RhghkLa6m26w/s320/Nukes_Condiments.JPG" /></a>I know, I know. What's with all the chains lately? While it's true I try to highlight unique places, consider the following: 1. Success in any industry is a struggle, especially the food business. When you have something great, it's easy to ask, 'Why reinvent the wheel?' 2. Lots of chains offer nutritional info, so you know what you're eating. 3. Sometimes it's worth taking a second look at a place you thought you knew.<br /><br />Enter <strong>Newk's Express Cafe</strong>. Foodies take notice! Though Newk's dots the Jackson, MS, landscape like spots on a dalmatian, their refined take on cafe flavors and ample opportunities to customize will have you writing Newk's corporate to request a location near you.<br /><br />I probably wouldn't have found <strong>Newk's Express Cafe</strong> if not for a Xeroxed menu tucked into our hotel check-in paperwork, but for three days I read the menu, wondering if I went what I would order. Don't laugh! More home cooks should make a hobby of menu reading. There's no copyright violation in stealing a genius idea like combining brie and apricot jam. Or chocolate and almost anything.<br /><br />When we finally got to Newk's, I knew I'd order either the Chicken Salad Sandwich with grapes and pecans, the Vegetarian Club with roasted peppers and goat cheese, or the Shrimp Po'Boy with broiled shrimp and cocktail sauce on the side. I thought I had it all figured out, but I had no idea. After I ordered my Chicken Salad half sandwich with an ample half-portion of Lobster and Crab Bisque, the gal taking my order pointed to a stand that reminded me of a mini olive bar. Impressive glass jars were filled with capers, awesome sweet pickles, fresh grated parmesan, whole cloves of roasted garlic and a lot more. They even had my favorite hot sauce! The best part? The gal behind the counter said I could have as much as I wanted!<br /><br />So I sipped my rich bisque (sprinkled liberally with fresh parmesan), and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhGgJRydhDcASn5k87GFZ9q6DIJCxmXmhoiVDTxTumNNC_tIPHnjN1XEJMl5oWQsf7ARp-RoQt0FgSPNEtwqzWDOtLpEcRc3vdOQ2rPl0MIVzEOO7n0hpRsJhfMbtG2FHVQ5fH4gynA/s1600/Alesha_at_Nukes.JPG"><img style="margin: 0px 10px 10px 0px; width: 182px; height: 291px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5704046893190112610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhGgJRydhDcASn5k87GFZ9q6DIJCxmXmhoiVDTxTumNNC_tIPHnjN1XEJMl5oWQsf7ARp-RoQt0FgSPNEtwqzWDOtLpEcRc3vdOQ2rPl0MIVzEOO7n0hpRsJhfMbtG2FHVQ5fH4gynA/s320/Alesha_at_Nukes.JPG" /></a>I ate my sandwich on its crusty, chewy loaf, all the while popping garlic cloves between bites. Translation: It was darn near a perfect meal. For me anyway. But that's the point! There are so many yummy, high end condiments and accoutrements at <strong>Newk's Express Cafe</strong>, whatever you order can be darn near perfect for you too.<br /><br />I could wax poetic about how fun it was to tweak and re-tweak my meal, the tang of the bisque (kissed with essence of ocean from the lobster and crab), or how I have never <em>ever </em>tasted roast beef that tender, but the bottom line is that sometimes something worth doing is worth doing twice, or thrice, or more!</div>Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com0tag:blogger.com,1999:blog-5763453448497479101.post-10552222355180627692012-01-16T14:28:00.000-08:002012-01-16T16:11:44.081-08:00Wasabi Sushi & Bar in Jackson, MS<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaJBpwIX7AYBc9osTGwqGb5sK2Co_IiuFJvKomABJzgYJeq7nRmcCokTE2JG4grIDwg7VCcV57RB7gosuxZTwl2qV-P-QMWjZkzHBfvAMsSdl9MBsJ_Ed34qxKbhA04TawIEJLtfbOg/s1600/NoRiceSushi.jpg"><img style="margin: 0px 10px 10px 0px; width: 269px; height: 184px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5698385550386496578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaJBpwIX7AYBc9osTGwqGb5sK2Co_IiuFJvKomABJzgYJeq7nRmcCokTE2JG4grIDwg7VCcV57RB7gosuxZTwl2qV-P-QMWjZkzHBfvAMsSdl9MBsJ_Ed34qxKbhA04TawIEJLtfbOg/s320/NoRiceSushi.jpg" /></a>I love sushi. What's not to love about flawless, fresh <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">morsels</span> wrapped in chewy sweet rice? Done right, not only are the flavors incredible, but the food itself is art on a plate. When the craving for sushi hits, nothing else will satisfy. So when sushi fever hit me in the heart of the South, bastion of fried food and butter sauce, I was worried. Would I be able to get my fix in Jackson, Mississippi? With a little research, I found <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Wasabi</span> Sushi & Bar, and I had to check it out.<br /><br />When I arrived in the midst of the skyscrapers of downtown, I was expecting an upscale dining experience at an upscale price, but I was willing to pay. After all, we're talking sushi! I just hoped it was worth the price. I needn't have worried, however. With a selection of rolls for only $5, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Wasabi</span> is far from overpriced. Even a regional item, a spicy <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Crawfish</span> roll with Japanese pepper was only $7. And as to quality, I had no complaints. It is possible to get sushi in Jackson that's every bit as good as what I'm used to in California. The old standbys, the Philadelphia Roll and the Bar-B-Q Eel Roll, were exactly as they should be, balanced and very fresh. The salmon in the Philadelphia Roll was moist and smokey. The eel wasn't too <span id="SPELLING_ERROR_4" class="blsp-spelling-error">boney</span> or too fatty. Just meaty, sweet, and perfect. But the menu at <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Wasabi</span> is more that just a well done rehashing of the same old thing. Sushi is a cuisine that just begs for innovation, and the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Wasabi</span> chef is no slacker. The Chef's New Creation section boasts no less than eight never before seen delicacies ranging from the Fusion Po-Boy, the Little Mermaid, and the Yum, Yum, Yum! There's even innovation in the value portion of the menu. With a soft skin and crunchy inside, the Rice Paper Roll is a no-rice wonder drawing strong inspiration from the Vietnamese spring roll and is served with <span id="SPELLING_ERROR_7" class="blsp-spelling-error">hoisin</span> and <span id="SPELLING_ERROR_8" class="blsp-spelling-error">sriracha</span> ($5.50).<br /><br /><span id="SPELLING_ERROR_9" class="blsp-spelling-error">Wasabi</span> Sushi & Bar is fast becoming a business lunch favorite in the working center of Jackson. This baby new restaurant serves up an elegant dinner as well. It's beautiful blend of the high end and great bargains, old favorites and new flavors, makes <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Wasabi</span> Sushi & Bar well worth a visit.</div>Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com0tag:blogger.com,1999:blog-5763453448497479101.post-8537993489416530662012-01-13T12:58:00.001-08:002012-01-13T14:11:53.842-08:00Piccadilly Cafeteria in Nashville<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0g6pLoc4NGhoNN6iwjlkPQvoLQx1zeQFBbtphNoqgajuXbcDgLdZDn3FhzJ0sa43JDQLH_KpdGvcV0sRtdzBxOb0iGL40Z_8LyjSs3thIeFRvnnvE9jWd_L5uj5Sh8HMQ1ilRmdeqA/s1600/image_2.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 193px; FLOAT: right; HEIGHT: 287px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5697240645154438786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0g6pLoc4NGhoNN6iwjlkPQvoLQx1zeQFBbtphNoqgajuXbcDgLdZDn3FhzJ0sa43JDQLH_KpdGvcV0sRtdzBxOb0iGL40Z_8LyjSs3thIeFRvnnvE9jWd_L5uj5Sh8HMQ1ilRmdeqA/s320/image_2.jpg" /></a>I've eaten a lot of meals in Nashville, but my trip wouldn't be complete without mentioning a friendly little place I discovered one hungry day and was subsequently drawn back to no less than five more times. Piccadilly Cafeteria is just that, a cafeteria. After wandering past a promising line of down-home choices, I grabbed my tray, picked an entree, and then played mix-n-match with dozens of sides. I went for some old favorites (like sweet, crunchy broccoli salad with bacon and raisins) as well as a new, seasonal item called Carrot Souffle (a side and dessert in one, capable of delivering a swift sucker punch to the best pumpkin pie).<br /><br />Piccadilly Cafeteria seemed quite popular with the senior crowd, but with daily $4.99 specials for a complete meal like Chicken and Dumplings, Beef Stew, and fat Chicken Tenders, hungry folks of all ages should storm Piccadilly walls en mass. Funnily enough, young people accounted for the second most represented group where we ate. Calling all families: As a bonus, on certain days kids can get a full meal for 99 cents!<br /><br />Sure, I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLz6OQ8cZUV9hp6j_6HOomCNXh0Epd8Bv1JoVwns4PcwEArD3ECXyfzs3jn72wOc4sXrfO4tKLJzwxZ513XYGAEUoTWAcXjv8W-rHRyhLgth0tRWKv04SslHzc8dCiVfTJcZVtxoLQfw/s1600/alesha_araya_picadilly%255B1%255D.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 164px; FLOAT: left; HEIGHT: 304px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5697240879510833618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLz6OQ8cZUV9hp6j_6HOomCNXh0Epd8Bv1JoVwns4PcwEArD3ECXyfzs3jn72wOc4sXrfO4tKLJzwxZ513XYGAEUoTWAcXjv8W-rHRyhLgth0tRWKv04SslHzc8dCiVfTJcZVtxoLQfw/s320/alesha_araya_picadilly%255B1%255D.jpg" /></a>liked the simple, homey food (a lot!) and loved the prices, but our servers really made Nashville's Piccadilly Cafeteria feel like home. It was like having dinner with my grandma, "Would you like more...?" "I'll grab you some napkins," "Did you get plenty to eat?" When we left for the last time, one of them even hugged and kissed us goodbye saying, "Love ya." We'd only been there a week! Now I'm generally a fan the accessible yet non-intrusive waitstaff, but every now and then it's so nice to feel loved. Piccadilly Cafeteria serves that up by the heaping spoonful, for tummy and soul alike. It's not some glamorous eatery, but with so much to gain and so little to lose, it's really worth checking out.</div>Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com2tag:blogger.com,1999:blog-5763453448497479101.post-78455810434579935322011-12-31T18:59:00.001-08:002011-12-31T20:37:20.067-08:00Raz'z Bar & Grill in Nashville<div align="left"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 144px; FLOAT: right; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5692516552020536018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniJVZG5cszg1kWejGAvh4ZS7f0D8L6Wd5V4hGrohoHit0lixiyXSZpuKcONl2hVs_TFUqB0MboFszIZTd_WTm4vZVVPHVdg5CXsPEihXz3DibZiQ4zh4iaCDC-h45zNChixTqcwBDfQ/s320/image_2.jpg" /></div><br /><div align="left">After driving past the same billboard twice a day for three days, I suppose it was fate that we ended up at <strong><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Raz'z</span> Bar & Grill</strong> for New Year's Eve. I'm sure the billboard advertising that the <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">restaurant</span> was featured on Food Network's "Best Thing Ever" had nothing to do with it. An icy wind blew us into <strong><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Raz'z</span></strong>, but the warm atmosphere and smooth live jazz chased away the <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Tennessee</span> chill.<br /><br />I had big expectations for <strong><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Raz'z</span></strong>, a billboard will do that, but the best parts of the meal for me came in all the little <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">surprises</span>. First was the friendly people. From the near <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">ecstatic</span> fellow who seated us to the manager who came to say goodbye, <strong><span id="SPELLING_ERROR_7" class="blsp-spelling-error">Raz'z</span> </strong>was full of great folks. The chef even brought our meal to the table, and I don't think I've ever seen a bigger smile.<br /><br />Next was the bread. It might seem a little funny to go from great service to bread, but you didn't taste this bread. Our third basket was delayed momentarily so it could finish baking. That's fresh. These rolls are served h-o-t and soft. I even had one for dessert. The yellow squash casserole was another savory little surprise. It's a must try. Finally, the kid's <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">spaghetti</span>! Not only was it a wonderful portion for only $2.99, but the pasta was cooked perfectly. I ended up eating almost as much of our smallest diner's meal as I did my own.<br /><br />The <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Jumbalia</span> P<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Gqy8lzZH2Qu7XmxLM2xkEMWgvbZLfSETK78C-NsFPvRMRjvqX-4CxmNnxNeY1Hr57Pd2TwO1IaBV-iEA_I7A54AZ3yAm9w0ic5r926Z4Rm_D0TppTBSJ2RZOvWqhAGrNOUzgq77RYg/s1600/image_1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 178px; FLOAT: left; HEIGHT: 276px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5692516929581431666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Gqy8lzZH2Qu7XmxLM2xkEMWgvbZLfSETK78C-NsFPvRMRjvqX-4CxmNnxNeY1Hr57Pd2TwO1IaBV-iEA_I7A54AZ3yAm9w0ic5r926Z4Rm_D0TppTBSJ2RZOvWqhAGrNOUzgq77RYg/s320/image_1.jpg" /></a>asta lived up to it's Food Network reputation with just the right amount of kick and cooked-all-day flavor. We had ours over wild rice, which added wonderful nuttiness and chewy texture, but if the pasta version is <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">anything</span> like the kid's pasta, I'd say <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">definitely</span> get that.<br /><br />Since I've been craving BBQ since first setting foot in the South, we rounded out the night's meal with a full rack of ribs. I know, I know, but it's New Year's Eve! And as the saying goes, eat, drink, and be merry, for <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">tomorrow</span> we diet (Yeah, wish me luck with that!). So with resolutions around the corner, I totally indulged tonight, and an indulgence it was. You don't so much chew the meat of the bones at <strong><span id="SPELLING_ERROR_13" class="blsp-spelling-error">Raz'z</span>.</strong> You just suck it off and the meat kind of jumps into your mouth like it had the idea first.<br /><br />This wasn't just good food, it was an excellent dining experience. When you eat Nashville, make sure to check out <strong><span id="SPELLING_ERROR_14" class="blsp-spelling-error">Raz'z</span> Bar & Grill.</strong> With our meals in <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">Tennessee</span> numbered, this one was really worth the stop!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 339px; DISPLAY: block; HEIGHT: 226px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5692516750961152370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNKg1Vd0id0qut7HqyXkk03kl4i_p1r1ycWuIbsJnWxMIHV3HHew0lqQyQ9c0Rcg0XrrRPHCmRrURtlinv1SdI6GMCaZL99t8TsBGSnwPVELIAyr1AvdAKpvRr2d2dXuhkgP0LLXxJA/s320/image_3.jpg" />Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com0tag:blogger.com,1999:blog-5763453448497479101.post-84838941827583186012011-12-29T14:19:00.000-08:002011-12-29T15:20:56.669-08:00Gerst Haus since 1890, Nashville<img style="MARGIN: 0px 10px 10px 0px; WIDTH: 185px; FLOAT: left; HEIGHT: 246px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691691132922806178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvn00z2RpBNVFh7TvvVZha0i-ZQc-yb5TNJb6nkWJnkexhTKmFmVs-VWj-LMtGLXhk95JSnW5Q5Ehey00DD9XIJZPJWzpDSr8LGwiI5aA0LBqO4b8AuHPTDHgfI_hEVjyGZLnj5Jdj2g/s320/GERST_HAUS_SIGN_W.jpg" />Dark stained wood, exposed stone, and stuffed deer heads give the <span id="SPELLING_ERROR_0" class="blsp-spelling-error"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Gerst</span></span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Haus</span></span> a <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">definitively</span> German feel (of course the <span id="SPELLING_ERROR_2" class="blsp-spelling-error"><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Oom</span></span>-pah music doesn't hurt either). Set just across the river from the main part of Nashville, <span id="SPELLING_ERROR_3" class="blsp-spelling-error"><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Gerst</span></span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error"><span id="SPELLING_ERROR_5" class="blsp-spelling-error">Haus</span></span> bar and <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">restaurant</span> was an unexpected find on today's hunger-induced wanderings. Even more surprising, we were just in time for happy hour! Any one of the four half-priced <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">appetizers</span> would have been more than enough to fill us up (even sharing), but we got three.<br /><br />If you're unfamiliar with German food (though it does strongly influence quite a bit of American cuisine), the Sausage Sampler is a great place to start (11.99 normally, our price 6.00). It comes with a selection of four German sausages (long, thick slices of bratwurst, smoked <span id="SPELLING_ERROR_7" class="blsp-spelling-error"><span id="SPELLING_ERROR_6" class="blsp-spelling-error">mett</span></span> ring, <span id="SPELLING_ERROR_8" class="blsp-spelling-error"><span id="SPELLING_ERROR_7" class="blsp-spelling-error">berliner</span></span> <span id="SPELLING_ERROR_9" class="blsp-spelling-error"><span id="SPELLING_ERROR_8" class="blsp-spelling-error">mett</span></span>, and <span id="SPELLING_ERROR_10" class="blsp-spelling-error"><span id="SPELLING_ERROR_9" class="blsp-spelling-error">kielbase</span></span>, the winner). The plate also includes rye bread, horseradish, German potato salad, and a hefty scoop of sweet and spicy <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">sauerkraut</span> (on the side). The Munich Cheese Dip, a mixture of cheese, salsa, and ground beef, came across more Mexican then German, but was tasty in a pub food, Super Bowl party kind of way (7.99, our price 4.00). Our favorite of the day, however, was <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">definitely</span> the <span id="SPELLING_ERROR_13" class="blsp-spelling-error"><span id="SPELLING_ERROR_10" class="blsp-spelling-error">Gerst</span></span> Bavarian Pizza. This strange <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">appetizer</span> consisted of two big slices of rye bread topped with pizza sauce, <span id="SPELLING_ERROR_15" class="blsp-spelling-error"><span id="SPELLING_ERROR_11" class="blsp-spelling-error">kielbase</span></span>, and <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">Swiss</span> an<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfhhicuHd_R7wu3Kd1jkDX13JIDMi1pR6PKQ33tKzjQ6s8_Cm6IkxTu_Fl-QEsFg6YCbtw631SFGHN5lQomjx0-ydjR4QfYe0Zu_a44YUh9iMyiBdcU8nFqPvd44LHmJSeUpl-VBEUw/s1600/Alesha_GerstHause_WM.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 174px; FLOAT: right; HEIGHT: 285px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691691270384213634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfhhicuHd_R7wu3Kd1jkDX13JIDMi1pR6PKQ33tKzjQ6s8_Cm6IkxTu_Fl-QEsFg6YCbtw631SFGHN5lQomjx0-ydjR4QfYe0Zu_a44YUh9iMyiBdcU8nFqPvd44LHmJSeUpl-VBEUw/s320/Alesha_GerstHause_WM.jpg" /></a>d cheddar cheeses and is baked until the cheese is brown. (Mommy!) We couldn't finish half the food we got, but with this incredible <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">bargain</span> and a belly full of hearty, strangely familiar German food, who can complain? With an ample menu of choices like Beef <span id="SPELLING_ERROR_18" class="blsp-spelling-error"><span id="SPELLING_ERROR_12" class="blsp-spelling-error">Stroganoff</span></span>, Goulash, and Quail, any diner can find a hearty new favorite. And, yes, they have hamburgers and roast chicken for the less adventurous in your party.<br /><br />Couldn't manage dessert this time around, but with Bavarian <span id="SPELLING_ERROR_19" class="blsp-spelling-error"><span id="SPELLING_ERROR_13" class="blsp-spelling-error">Apfel</span></span> Strudel and the <span id="SPELLING_ERROR_20" class="blsp-spelling-error"><span id="SPELLING_ERROR_14" class="blsp-spelling-error">Flourless</span></span> Chocolate Cake on the menu, you'll want to share dinner and save room! Write me and tell me how the desserts were at Gerst Haus. I'll be so jealous!Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com0tag:blogger.com,1999:blog-5763453448497479101.post-29103153258403087052011-12-28T20:48:00.000-08:002011-12-28T21:54:41.971-08:00Sunset Grill in Nashville<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubPiB385LdeeibwX3kXbzyn9mcFog-Cvv8sdKPxp_31GULMuLb4CIfwfT147gJjUMwHLI1BIgiRXm9x1UOXNrPOID7cK1S0JPX8ovgcgDYCn5nshfs1IJQSEQNOQnenY75I6CKP9Brw/s1600/Alesha_Food_Blog_Choclate.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 224px; FLOAT: right; HEIGHT: 260px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691420735668771458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubPiB385LdeeibwX3kXbzyn9mcFog-Cvv8sdKPxp_31GULMuLb4CIfwfT147gJjUMwHLI1BIgiRXm9x1UOXNrPOID7cK1S0JPX8ovgcgDYCn5nshfs1IJQSEQNOQnenY75I6CKP9Brw/s320/Alesha_Food_Blog_Choclate.jpg" /></a>We walked into the upscale Sunset Grill in Nashville, Tennessee with promises of upscale fare at stripped down, late night prices. I was not disappointed. After 10pm, Sunset Grill ditches the lobster and fillet minion for a smaller, cheaper menu without losing any of the flavor. Even though I perused the menu online before jumping on the 440, it was tough to decide. Voodoo Pasta, Honey Almond Chicken Salad, and a Classic Hummus plate that looked anything but classic beconed, but the winner of the night was a suggestion from both our host and our waitress: Nachos. I was as surprised as anyone, but when twice in five minutes you hear, "Our late night menu is known for the nachos," and the guy behind you orders them, you roll with fate and get the nachos. </div><br /><div align="justify">Like most nachos, they were big enough to share and an awesome bargain at $11.99 (chicken and black beans included for late night guests only). Unlike most nachos, they were coated in a melted cream cheese and salsa mixture before being topped with a pile of cheddar. The straightforward salsa on the side had the perfect baby kick for a baby mouth like mine, but optional jalapeno peppers are there for them that wants 'um. I am totally stealing the Sunset Grill nacho recipe for my next party.<br /><br />But I couldn't come all this way and just get the nachos (famous or not)! The Sonoma Salad, served with a mellow sweet garlic-zinfandel vinaigrette, creamy Danish blue, green apples and roasted almonds, was generous even for the $3.99 half portion. And dessert? Yes, please! Though even the smaller, late night menu is filled with exciting flavors, it doesn't hold a candle the the dessert menu. It all looked great, but I can't see the word "sushi" on a menu and not dive right in. I was warned by my served that the Chocolate-Coconut Sushi, "Is a lot of coconut," but I had to try it. The ganache coated coconut log was awesome, chilled and topped with whipped cream and candied ginger. The flavors were so well balanced, right up until I realized I'd still had three, naked coconut log centers left behind. M<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetpStUUniZDLzWd_I2aTyRnlnav9YaakliWHQCSsSdLMEk12pcBVrFK0_n8SZanDzCE_j1r82DbHi8L-6yPykR31DhU2d6l0d6dKiRJy3K1AviSkyHfj1_ImGQcLEUlnwKV3ULrl3eA/s1600/Alesha_Food_Blog_Sunset_Grille.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 151px; FLOAT: left; HEIGHT: 232px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691420961718773650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetpStUUniZDLzWd_I2aTyRnlnav9YaakliWHQCSsSdLMEk12pcBVrFK0_n8SZanDzCE_j1r82DbHi8L-6yPykR31DhU2d6l0d6dKiRJy3K1AviSkyHfj1_ImGQcLEUlnwKV3ULrl3eA/s320/Alesha_Food_Blog_Sunset_Grille.jpg" /></a>ight I suggest, Chef, smaller logs for a better chocolate/coconut ratio? A dramatic and yummy desserts, if you can make peace with not cleaning your plate.<br /><br />This won't be my last trip to Sunset Grill, for sure. The Polenta Cheese Fries with basil ketchup are calling my name, and I am a sucker for a gallery atmosphere at Denny's prices. Curiosity alone, (Butterscotch-Habanero Bread Pudding?) will bring me back... probably tomorrow. Bravo, Sunset Grill! </div>Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com1tag:blogger.com,1999:blog-5763453448497479101.post-56058959012639254522010-09-07T02:47:00.001-07:002010-09-07T02:59:20.883-07:00'UMAMI BURGER' REVIEW<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqx15uiP0WMIL7oeUOJaDTK4wSryp91_YJ_8-nColL-M7t7jxvWtYkrKRr8lQKIyA288P3LEXocs53A1F2saiRLWWzNEdpNahr2zsAHwDPhOi7NJ_UUZrxW6n-Go2C5uWYzBfUZufyA/s1600/Alesha_Umami.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqx15uiP0WMIL7oeUOJaDTK4wSryp91_YJ_8-nColL-M7t7jxvWtYkrKRr8lQKIyA288P3LEXocs53A1F2saiRLWWzNEdpNahr2zsAHwDPhOi7NJ_UUZrxW6n-Go2C5uWYzBfUZufyA/s320/Alesha_Umami.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5514107676494012562" /></a><br /><!--StartFragment--> <p class="MsoNormal">Twice this week my mother reached out from beyond the grave to tell me to go to Umami Burger in Hollywood. She’d told me to go several times in life as well, so I figured it was time I caved. For a while now, I’ve said there are only three places to go in L.A. when you want a burger: Tommy’s, Carl’s Jr., and In N Out. </p><p class="MsoNormal">Maybe I just have simple tastes. Maybe I’m cheap. Whatever it is, when I stray from that list to fulfill a burger craving I usually regret it, probably because I’ve spent too much on something I didn’t enjoy. </p> <p class="MsoNormal">As far as Umami Burger is concerned, I wasn’t disappointed in the taste department. Burgers are served medium rare, the way meat was meant to be eaten. Bold, creative topping options, like The Hatch Burger and The Port & Stilton Burger, sidle right up along side old favorites, nicknamed The Manly Burger and T</p><p class="MsoNormal">he SoCal Burger. There’s also a great assortment of turkey burgers, including the Turkey Miso and the Spicy Bird. </p> <p class="MsoNormal">When you go, however, make sure you learn a thing or two about Umami’s secret menu first. That’s where you’ll find the fantastic (and fantastically rich) Manly Burger, a chunky bacon and onion wonder sandwich. Though the tempura onion rings got rave reviews online, except for an initial sprinkling of coarse salt on the outside, they were bland and mostly breading. The sweet potato fries, however, were amazing beneath a pile of Umami Chili. It was a special request on our part, something Internet buzz had said Umami frowns upon, but we got enthusiastic support from the staff. I have had roast beef dinners with smaller chu</p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJ5jvW5h8bCuAW9gc-Zv9Hqsap5eZtwj16RWEDB1IBvBb1NDO3yJQ-Q0GO2MQh5q0aUbc_VLLREx0iq7OZviF1kVTr41I37f4FJ0BYUl4W70i7NoCAygmN7Ax-EoknBz-HcKaOReaFg/s320/SANY0199.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5514108834958714130" /><p class="MsoNormal">nks of roast beef than those in the Umami Chili. No ground beef in there. It was an experience in itself, to say nothing of the secret recipe ketchup, sweet and sharp with a vinegar kiss. </p> <p class="MsoNormal">The food was rich and greasy, sometimes too much so, but very satisfying and for the most part uniquely flavorful.</p> <p class="MsoNormal">So, does Umami oust one of the holy trinity of burger joints to take a place in the top three? At about $8-$12 per burger and $3-$4 per individual side, not quite. But with a cocktail menu that’s California fresh and fruity, alive with innovative twists, a person could do much worse for sit down burgers. </p> <p class="MsoNormal">For a fresh, trendy place to take friends after a day stomping Hollywood, Umami Burger is where I’d want to end up. </p> <!--EndFragment-->Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com1tag:blogger.com,1999:blog-5763453448497479101.post-71624025871087639782009-11-01T21:45:00.000-08:002009-11-01T23:38:43.122-08:00Candy Virgin No More!While organizing my pantry the other evening, I noticed a long forgotten bag of white sugar. Normally I don't use white sugar (flavor per calorie ratio is too low), but a while back I became infatuated with sugar sculpting and bought a bag. I've never made candy before, and my new hobby of sugar sculpting never got off the ground, but for some reason on that night the bag of white sugar called to me. And I said, "Yes, Sir!"<br /><br />Not even food is above changes in fashion, seasons, and trends. Therefore, in tracking down some great candy know-how, I knew I had to go back in time. A recipe for something as archaic and dietarily precarious as a big chunk of hardened sugar wouldn't be hanging around in any of my newfangled cookbooks. I dug out The Fannie Farmer Cookbook, originally published in 1896, and was soon on my way to becoming a sugar goddess!<br /><br />Yeah, right! This is what happen:<br /><br /><span style="font-weight: bold;">Candy Attempt #1: Flaky Business</span><br /><br />I quickly found the chapter on candy making in the old Fannie Farmer and read the introduction. There was a little more to candy than I originally thought, but it didn't sound hard. After all, Frannie had tons of useful hints!<br /><br />I measured the ingredients for a half batch of cashew brittle: 1/2 c sugar, 1/4 c light corn syrup, 1/4 c water. I pored them into my sauce pan and stirred. Dissolve the sugar completely <span style="font-style: italic;">before</span> bringing the mixture to a boil, Fannie said, in order to prevent 'sugaring' (crystals that make the candy grainy). Once that occurs, according to Alton Brown on his wonderful program "Good Eats," all you can do is add more water, dissolve, and start the heating all over again.<br /><br />While dissolving my sugar mixture, I began to realize that the syrup was full of tiny black flakes! Either the sugar was scraping off my pan's coating or there was something burned to the bottom of it. The mixture wasn't salvageable. Down the sink.<br /><br /><span style="font-weight: bold;">Candy Attempt #2: Burn, Baby, Burn!</span><br /><br />Again I measured sugar, corn syrup, and water, into a bowl this time, and began to stir. When the sugar was finally dissolved, I pored it into my freshly scrubbed pan and turned on the heat. Fannie tip #2: I covered the mixture when it came to a boil, allowing the condensation to wash any undissolved sugar off the sides of the pan. A single undissolved sugar granule can start the dreaded 'sugaring' chain reaction. Yeck!<br /><br />2.5 minutes passed. I took off the lid, and washed down the sides of the pan with water and a pastry brush (again, to protect against sugaring), managing to burn my hand in the process. Then I took the candy's temperature. I was looking for 290F. The thermometer read 265. So far so good.<br /><br />As I stood there, however, something began to happen. The candy on the left side of the pan started to darken. Some caramelization, that's good. But then it got darker, and fast! I flicked on my electronic thermometer and jammed it into the candy. 315!<br /><br />I killed the heat, and I cooled and tasted a strand. Burned. <br /><br />I tried to make the best of it by using the opportunity to play with some sugar shapes, creating long fragile threads of candy and beautiful webs of crackling sugar. Fun, messy, and dangerous? I burned myself a couple more times on the hot candy and stabbed my hand on a stray sliver of hardened sugar as I was washing the pan out for Round 3. I started to feel more like I was in a fighting ring than a kitchen.<br /><br />When the bleeding stopped I got ready to try again.<br /><br /><span style="font-weight: bold;">Round 3: Old Mistakes Die Hard.</span> <br /><br />This time I vowed to make it right. I measured my ingredients into the pan. No, not the pan! I didn't want any more of those black flecks in my syrup. I dumped the mixture from the pan into the mixing bowl. The sugar finally dissolved, it seemed to take forever, when I saw something in the bowl that shouldn't be there. Little flecks of burned candy had somehow gotten into the new syrup. If a single grain could cause sugaring, these chunks would cause it for sure. Dumped that batch down the sink with its brothers, re-washed the bowl and the pan, and vowed to get it right, for real this time!<br /><br /><span style="font-weight: bold;">Round 4: Blond is Beautiful?</span><br /><br />Everything started out fine this time, plus I made a little discovery. If I poured the water in over the sugar before the corn syrup, it didn't take me fifteen minutes to get the granules to dissolve. I patted myself on the back for a minor victory. <br /><br />I brought the candy to a boil over a more modest flame, covered it, uncovered it, washed down the sides of the pan without getting burned, and checked the temperature. 255, 260, 265, 270. So far so good. No signs of burning. 275, 280, 285, 290. No signs of burning. <br /><br />No signs of browning either. Without browning the candy wouldn't have that lovely caramel taste that comes when anything gets browned and caramelized. I decide to push the temperature up into the highest reaches of the hard crack stage (a term for candy that has reached a temperature of 290F-310F). <br /><br />295, 300, 305, 310.<br /><br />I start to panic. The candy shouldn't go any higher. 315F burned the last batch, but this one's still pale as a winter moon.<br /><br />No, I said to myself. There will be candy! I poored the anemic mixture down over the salted cashews that had been waiting all this time and left the candy to harden. The result: a mild but mostly flavorless candy. Many of the nuts didn't stick all that well and broke lose when we cracked the cooled candy. <br /><br />I was out of salted nuts at that point, but I was not defeated. I would rise again! I gird myself for one more go. And this time, I would get it right!<br /><br /><span style="font-weight: bold;">Round 5: For Better or Worse.</span><br /><br />I spent the next half hour shelling unsalted, roasted peanuts. I would have been done sooner, but my half-starved family kept eating the nuts as I shelled them. (Somewhere in all that mess, I kind of forgot to feed them dinner.)<br /><br />Finally I had nuts. Unsalted nuts. The recipe called for salted, and I knew salt was important. It makes toffees and brittles pop with flavor. I vowed to toss a few pinches of salt into the hot candy before I poured in the peanuts. I had decided to pour the peanuts into the hot candy and give it a stir before spreading it onto the aluminum foil. Hopefully then the peanuts would stick better than the cashews had. <br /><br />The result: The cold peanuts dropping into the hot candy cooled the candy too quickly. It turned into a solid lump. I pushed and pushed and stretched. Finally I had a thick, dense, but passable peanut brittle. That was when I remembered the salt. <br /><br />The salt!<br /><br />The candy had to have salt. It just <span style="font-style: italic;">had</span> to. I hastily sprinkled the top of the brittle with table salt. The grains just sat on top of the hot candy. They wouldn't sink in. It was the cashews all over again! Using my finger tips, I presses as much salt as I could down into the surface of the candy. For better or worse, that was my peanut brittle. <br /><br />Finally the fun part came, breaking and tasting. I let my 4-year-old step-daughter have the first break. She sliced open her thumb. The broken sugar edges were sharp as little blades, and they cut right through her baby skin. We washed and bandaged her hand, then we all tried a bite of candy. She bit her lip crunching the thick brittle. Par for the course!<br /><br />Well, I still haven't made a decent batch of candy. I now realize how far I am from my goal of being a recreational sugar sculptor, and I know why my mother says she nixes any recipe with the words 'candy thermometer' in it. It was intimidating to fail over an over making something that seemed so simple. There were only 5 ingredients! <br /><br />But I did learn something about myself. Apparently I don't give up all that easy. Is that courage or stupidity? It takes more than just burning me, stabbing me, burning me again several times, and cutting the ones I love to make me quit! I will make candy again! I will spin sugar nets and sticks and strings and it will be fun! Next time, yes next time, I <span style="font-style: italic;">will </span>get it right!!!<br /><br />Are you up to the challenge? Here's a similar recipie:<br /><br />http://www.thenutfactory.com/kitchen/dessert/peanut-brittle.html<br /><br />Go Forth Fearlessly!Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com0tag:blogger.com,1999:blog-5763453448497479101.post-86873045578483730452009-10-30T00:56:00.000-07:002009-10-30T02:36:52.442-07:00Thinkin' Bout Smoked SalmonToday I got to thinking about a cuisine I crave a lot but rarely cook or eat. Scandinavian food. Being an American of mostly Norwegian decent, many of the dishes of my youth and childhood, both on my mother's and father's sides, were Norse. As I sit here with my Swedish cookbook on my lap, flipping longingly through the pages, I'm reminded of a rhyme I learned as a child:<div><br /></div><div> "Ten thousand Swedes ran through the weeds chased by one Norwegian..." </div><div><br /></div><div>Be that as it may, the most accessible source of Scandinavian food I've found so far in SoCal is the wonderful Swedish organization IKEA. Every time I go there I feel like it's the holidays. It's a guilty pleasure. I love it. If anyone knows of any more restaurants or markets where I can get my Norwegian food on in LA without having to wait for the Sons of Norway dinner in Van Nuys in November, I'd be grateful.</div><div><div><br /></div><div>For those of you not familiar with Norway, or Norwegian food, Norway is a long thin country up near the Arctic Circle. Its rocky coast line winds and twists on forever, and the growing season is understandably short. As a result, preservation and rationing are everything. Scandinavian food is simple and rich in seafood, pickled herring, smoked salmon, dried salted cod, salty fish pastes. I'd love to share with you all the simple flavorful dishes I'm really jones-ing for right now, like the infamous lutfisk, but I'll start you slow. ;) Here are two recipes to begin your introduction to the Scandinavian flavors I love. They're both simple-surprise surprise!- so get out there and taste something new! Both these recipes are simple, beautiful, and a little bit hoity-toity due to the seafood and so can be easily modified to make perfect appetizers.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">A Special Breakfast for Us Norwegian Kids: Bagles and Lox</span></div><div><br /></div><div>2 Plain Bagles</div><div>4 oz. Cream Cheeze</div><div>4 oz. Smoked Salmon</div><div>Capers or Sliced Onions, if desired</div><div><br /></div><div>Half the bagels. Toast or warm bagel halves in the microwave. Spread one ounce of room temperature cream cheese on each bagel half. Top with one ounce of smoked salmon (and capers or onions if desired).</div><div><br /></div><div>Makes 4 servings.</div><div><br /></div><div>*Use mini-bagels and garnish with fresh dill to make appetizers.</div><div><br /></div><div><br /></div><div>Here's Swedish lox recipe modified from the Swedish Cooking NGV cookbook, simplified for everyday use.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Gravad Lax Med Hovmastarsas</span></div><div><br /></div><div>8 Rye Crisps (Wasa or similar brand)</div><div>4-5 oz. Smoked Salmon (moist)</div><div>1/4 c. Honey Mustard Sauce (not honey mustard)</div><div>1 Bunch Finely Chopped Fresh Dill</div><div><br /></div><div>Stir the chopped dill into the honey mustard sauce. Pile each of the rye crisps with a 1/2 oz slice of the smoked salmon and the mustard sauce drizzled to taste. </div><div><br /></div><div>*Break rye crisps in half before topping (or buy a large wheel of rye crisp bread and break into pieces) and top with a sprig of fresh dill to make appetizers.</div><div><br /></div><div>Enjoy! And like I said, simple!</div></div>Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com0tag:blogger.com,1999:blog-5763453448497479101.post-61405209471934350062009-10-27T03:38:00.000-07:002009-10-30T00:56:05.351-07:00Montana Memories and Root Vegetable StewWhen I go back in my mind to the best stews of my life, I find myself sitting at my grandmother's dining room table in Montana. Late fall snows dust the wide, terraced yard where her small orchards and gardens are scattered. The deer come in the dusk poking for forgotten apples. Homemade brown bread and raspberry rhubarb jam make the rounds while Grandma dishes up the first helping of stew.<br /><br />Autumn is all about food that is both bold and soothing, and no main course embodies this better than a stew of hearty root vegetables. In this dish, several aromatics work together to create wonderful complexity and feature vegetables like turnips, parsnips, and rutabagas. The meat in this dish, whether chicken, beef, or venison, plays almost a supporting role to these earthy, fall flavors.<br /><br />For Grandma's root vegetable stew, there was no written-in-stone recipe. The exact ingredients and quantities always changed depending on what she had on hand. As we were growing up, learning about food, Grandma used the stew as a chaperon for new tastes and textures she wanted us to discover. And while we ate, she taught us about food.<br /><br />The venison in this stew, she would explain, was twice marinated to make sure it wouldn't be gamey and then browned with allspice, giving it a Scandinavian flavor. The chicken in another stew was cooked in a pressure cooker, making the meat insanely tender. And every vegetable, it seemed, came from the garden of a friend. In that way, we grew up very aware of our food and where it came from. The people of local religious communities and organic farmers seemed to stand around our table, their ghostly presence inviting us to not just enjoy but to be thankful for our meal.<br /><br />Part of the charm of this type of dish is that unlike many prima donna courses, stew never holds form above function. The stews of my childhood were there to nourish us, to provide a place for the odds and ends of late summer cooking, and to fill us up when the constant chill made our hunger insatiable. The truest test for any stew is quite simply: Is it delicious? When autumn makes the days short and appetites big, a simple root vegetable stew has the power to satisfy a deep, primal part of ourselves, the part of us that knows winter is coming.<br /><br />Hungry? Check out this link and the additional cooking instructions below.<br /><br /><span><a rel="nofollow" target="_blank" href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698682"><span class="yshortcuts" id="lw_1256640690_0">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698682</span></a></span><br /><br />Here are a couple of tips for making this stew a little more like the ones I remember:<br /><br />Use rutabagas instead of beets, toss in a potato or two, and add a 1/2 to 1 lb. of your choice of meat. Brown 1" cubes of meat in a sauce pan if raw (with <span class="yshortcuts" id="lw_1256640690_1">salt and pepper</span> to taste) before adding stock to boil. If using cooked chicken, add in with veggies. If using fish, add 1" cubes during last 10 minutes of simmering and test for doneness (flaky, opaque) before serving.<br /><br />Texture options: Smash some of the veggies with a fork for a courser stew. You can also puree part or all of the finished stew for a creamier, more refined texture.<br /><br />Have fun connecting with your inner hunter/gatherer with a big bowl of this stew!Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com0tag:blogger.com,1999:blog-5763453448497479101.post-18123518506764828202009-10-20T18:27:00.000-07:002009-10-20T18:49:59.944-07:00Why Eat Passion?Every foodie knows that food is <em>so</em> much more than just food. We use certain dishes to make us feel better, to bring back memories, to satisfy parts of our souls that we can touch in no other way. Food marks every major occasion of our lives because food does so much more than fill our bellies. It does more even than merely define us. It creates us. And for me, food is all about escape. A simple plate of something new, and I'm on an instant vacation. Exotic flavors have the power to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">transport</span> us to new places, new countries. Flavors can take us places. Try to bite a firm yellow pineapple and not think about sunshine on palm branches.<br /><br /><br />Food can teach us about new cultures and new ways of thinking too. To know the food of a people is to know something about their philosophies. How they treat food says something about how they view life and how they work to live life to its fullest. Every dish is a history lesson. From the simple fish dishes of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Scandinavia</span>, the stone ground corn of Mexico, to the small cut, quick fried meats and veggies of China, everything in cooking has a reason. None of it is without purpose, and there's always a story behind that purpose.<br /><br /><br />Food can transport us in other ways as well. Good cooking can make the simplest food rich, enriching the people who eat it. Likewise, even lobster is worthless if prepared improperly. (Tell you more about that one later!) Cooking is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">transformative</span>. Eating is a continuation of that transformation inside us. We cook, we eat, we live, we change.<br /><br />Well, I'm off now to discover <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mor</span>e <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">about</span> what makes us... us! More stories, more philosophies, more lifestyles, more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">recipes</span>, more flavors! And I'll share everything I learn right here, including some of my favorite old <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">recipes</span> and stories. So as you also go forth and eat, always remember:<br /><br />Whatever you eat, eat with passion and you will always be satisfied.Alesha Noicehttp://www.blogger.com/profile/16900182927596762169noreply@blogger.com0