I had the great pleasure of hitting up Taste of Colorado with three fantastic friends who were willing to try, and share, 12 hours of tasty treats! I jotted down comments while we made our rounds. I'm leaving out many of the unremarkable items.
1. Lora's Donuts: I had the old fashioned, and it was tasty, but nothing special. I definitely prefer the Cville farmer's market donuts better.
2. Dave's Famous BBQ: This was one of the things I was really looking forward to. Chocolate covered bacon! But, apparently I was looking forward to it too much. The bacon was thin cut, and the chocolate overpowered the bacon flavor. But at Dave's we also tried the pulled pork, which was really delicious. The devil's spit sauce was nicely spicey. Not impossibly hot, and with a delicious flavor.
3. Mustard's Last Stand: these were chicago style hot dogs. The toppings were great, and I'll definitely do chicago style again, but the dog itself was unremarkable.
4. Divine Donuts: These were lovely! They were like mini funnel cakes, which made them wonderful, because a full funnel cake is always too much. But a few little funnel cake rings? Perfection!
5. Rosa Linda's Mexican Cafe: I tried the cactus burrito. And, ya know, I really enjoyed this. It had the texture of red bell pepper. I think that it had been pickled, but that made the flavor interesting. I would definitely do this again.
6. Bayou Bob's: Fried alligator is dissapointing EVERY time I have it. Never having it again. Done with it. This stuff was awful. Blech.
7. Cookie Indulgence: Deep fried cookie dough. Mmmmmmmmmmmmm. What do I need to say about this? Heart attack in a little container. Delicious, wonderful, ooey-gooey heart attack.
8. Randolph's: Golden beet gazpacho was delicious, refreshing, and had a very pretty golden yellow color.
9. Assignments Restaurant: We tried the white gazpacho and it was...disgusting. The flavors were fine, but the texture was really grainy, and it wasn't refreshing like a gazpacho usually is. It was bean and cream based, which just really didn't work out for me.
10. The Cork House Wine Restaurant: The lamb meatball was just great. It was moist, delicious, and a little gamey in a great way. It had so much more flavor than your normal run of the mill meatball. It was served with tomato sauce, and some feta. Tasty!
11. Grand Lux Cafe: OMG BEIGNETS! I've had these before, and they are always out of this world delicious. If you ever have the opportunity, these are a must have. They always come with delicious dipping sauces, and are served hot and fresh. Probably my favorite thing we had all day.
12. Xing Tea: This is a Colorado based tea company that makes canned iced tea. This tea was great. Not too sweet, like most canned teas (think Lipton's). And all natural. Very nice.
13. Hard Rock Cafe: The twisted mac n' cheese was a giant dissapointment. It had zero flavor, and was not made with flavorful or good quality cheeses. The only little bright note was a little bit of heat from the crushed red peppers they used. I'll remember that for the next time I make mac n' cheese, which will be endlessly better than this junk.
14. Tocabe: The frybread was just awful. We had a couple of bite each and threw it away. Flavorless. Just bread with cinnamon on it. Not even cinnamon sugar. Blech.
15. Saltwater Cowboy: This was our dinner. And a WONDERFUL dinner it was! We had an elk brat and a wild boar brat. These were delicious. The boar brat was nicely spicey, and the elk brat tasted like the hot dog of your dreams. It had big, bold flavor all the way through. I wonder if I can have these shipped to me, because this would take tailgating to the next level....?
16. Gigi's Cupcakes: The final item of what was a truly delicious day. Cupcakes! They had cupcakes in this perfect mini size. They were each four bites of delicious fattiness. The buttercream frosting was wonderful. My favorite combination the chocolate cake with cream cheese frosting. What a perfect ending to this epic eating day!
Sunday, September 26, 2010
Banana Pudding
I had some bananas that were beyond the point where I was willing to eat them on their own. Usually I make banana bread when that happens. But I'm bored with that. So I decided to find something new to make.
I started out thinking banana cream pie, because then I could make pie dough again. Turns out you need 9 bananas to do that. I had 4. So instead I ended up doing banana pudding.
The pudding was amazingly easy to make. Who knew?! I mixed together 1/2 cup sugar, 1/3 cup flour, and 1/4 tsp salt in a sauce pan. Then I whisked in 4 egg yolks, keeping the whites for later. Once the egg yolks were thoroughly mixed in, I whisked in 1 cup of skim milk and 1 cup of heavy cream. I put the sauce pan over medium heat and whisked constantly until the mixture thickened (about 10 minutes). Took it off the heat, whisked in 1/2 tsp vanilla, and continued whisking until the mixture cooled down a little.
Before I started with the pudding I sliced the bananas and put them in a tupperware with 1 tablespoon lemon juice, occassionally turning it over to make sure the lemon juice was evenly distributed. Using an oven proof glass bowl, I layered pudding, crumbled vanilla wafers, and bananas, and then repeated that, finishing with a layer of pudding on the top.
The final touch before popping this combo in the oven was making a meringue. I've never made meringue, but it was soooo easy! Just put four egg whites in my stand mixer bowl, added a pinch of cream of tartar, and then turned the mixer on to medium/high. While the mixer was going, but before the whites had started to peak, I added 2 tablespoons of sugar. Once the whites came to hard peaks, I stopped the mixer and spooned the meringue over the pudding.
Baked the pudding at 400 degrees for a little less than 10 minutes. And out came this...
Pretty, easy, and delicious! You could probably make all sorts of combos using this as the foundation.
I started out thinking banana cream pie, because then I could make pie dough again. Turns out you need 9 bananas to do that. I had 4. So instead I ended up doing banana pudding.
The pudding was amazingly easy to make. Who knew?! I mixed together 1/2 cup sugar, 1/3 cup flour, and 1/4 tsp salt in a sauce pan. Then I whisked in 4 egg yolks, keeping the whites for later. Once the egg yolks were thoroughly mixed in, I whisked in 1 cup of skim milk and 1 cup of heavy cream. I put the sauce pan over medium heat and whisked constantly until the mixture thickened (about 10 minutes). Took it off the heat, whisked in 1/2 tsp vanilla, and continued whisking until the mixture cooled down a little.
Before I started with the pudding I sliced the bananas and put them in a tupperware with 1 tablespoon lemon juice, occassionally turning it over to make sure the lemon juice was evenly distributed. Using an oven proof glass bowl, I layered pudding, crumbled vanilla wafers, and bananas, and then repeated that, finishing with a layer of pudding on the top.
The final touch before popping this combo in the oven was making a meringue. I've never made meringue, but it was soooo easy! Just put four egg whites in my stand mixer bowl, added a pinch of cream of tartar, and then turned the mixer on to medium/high. While the mixer was going, but before the whites had started to peak, I added 2 tablespoons of sugar. Once the whites came to hard peaks, I stopped the mixer and spooned the meringue over the pudding.
Baked the pudding at 400 degrees for a little less than 10 minutes. And out came this...
Pretty, easy, and delicious! You could probably make all sorts of combos using this as the foundation.
Sunday, September 19, 2010
Pie Crust, Try Two: Practice Makes Perfect
After a few weeks to mend my wounds after my sort of defeat at the hands of pie crust, I got back in the kitchen to try it all again. This time I went for a classic. Apple Pie. I used the same combination of ingredients for my pie crust, because Pennsylvania is still thwarting my efforts at getting lard (and alcohol, but that's another rant).
This time I learned from my last effort. More water. Just a little bit more. And it really made a big difference. This time I had no problem getting my dough to hold together. However, I also recognized a new flaw in my technique. I don't use my rolling pin well. I noticed it in the first disc I rolled out (I was doing a two crust pie). Rather than starting at the bottom and rolling all the way out, I often start in the middle. Hence, my crusts end up with uneven thickness, and lots of dough on one side. I tried rolling from one edge to the other with my second disc, and that turned out so much better! My pie top was beautifully even, with no tears. Go me!
For the filling, I peeled, cored, and sliced 6 apples. I prefer granny smith, but I tossed in two of the red/green ones (what are they called again?)for some variety, and then covered the apples with 2 tablespoons of lemon juice. In a separate, small bowl, I mixed together 3/4 cup sugar, 1/4 tsp cinnamon, 1/8 tsp salt, and 2 tablespoons flour. Poured that into the apples, and tossed it until the apples were evenly coated. Once I had the filling in my pie crust, I chopped 2 tablespoons of cold butter into small cubes and spread them over the apples, then put the top layer of dough on.
And the result? Mmmmmm delicious! And that wasn't just my opinion. My guinea pig...uh...expert taster Aaron agreed! Yay!
Doesn't it look pretty?!
This time I learned from my last effort. More water. Just a little bit more. And it really made a big difference. This time I had no problem getting my dough to hold together. However, I also recognized a new flaw in my technique. I don't use my rolling pin well. I noticed it in the first disc I rolled out (I was doing a two crust pie). Rather than starting at the bottom and rolling all the way out, I often start in the middle. Hence, my crusts end up with uneven thickness, and lots of dough on one side. I tried rolling from one edge to the other with my second disc, and that turned out so much better! My pie top was beautifully even, with no tears. Go me!
For the filling, I peeled, cored, and sliced 6 apples. I prefer granny smith, but I tossed in two of the red/green ones (what are they called again?)for some variety, and then covered the apples with 2 tablespoons of lemon juice. In a separate, small bowl, I mixed together 3/4 cup sugar, 1/4 tsp cinnamon, 1/8 tsp salt, and 2 tablespoons flour. Poured that into the apples, and tossed it until the apples were evenly coated. Once I had the filling in my pie crust, I chopped 2 tablespoons of cold butter into small cubes and spread them over the apples, then put the top layer of dough on.
And the result? Mmmmmm delicious! And that wasn't just my opinion. My guinea pig...uh...expert taster Aaron agreed! Yay!
Doesn't it look pretty?!
Monday, August 30, 2010
Delicious Chicken!
Yes. You read that right. Delicious chicken. Usually chicken is unremarkable, but the chicken I made last night was pretty freaking delicious. So I'm posting to share the recipe. I just tossed this stuff together, so I don't have exact measurements.
Take a chicken breast and slice it in half, then pound it as flat as possible. Season with salt and pepper. Layer diced sun dried tomatoes, spinach, fresh basil, and bleu cheese in the middle of the chicken. I used about half as much basil/bleu cheese as SDT/spinach. Season again with salt and pepper.
Roll the chicken starting at the small end. Secure with toothpicks.
Set up three bowls. One with flour, one with a beaten egg, and one with fresh bread crumbs. Dredge the chicken in the flour, dip it in the egg, and then coat it in the fresh bread crumbs. Set the chicken in the refrigerator for 10 minutes to 2 hours to let the bread crumbs set.
Heat olive oil in a skillet on the stove. Sear all sides of the chicken until the bread crumbs are crispy, about 2 minutes (less if the oil is smokin hot like mine was). Bake in the oven 15 to 25 minutes at 350, or until a thermometer reads 165. Let rest for 5 minutes before cutting.
And...its that simple. And really really delicious! I will definitely make this again. It was even guest worthy!
Take a chicken breast and slice it in half, then pound it as flat as possible. Season with salt and pepper. Layer diced sun dried tomatoes, spinach, fresh basil, and bleu cheese in the middle of the chicken. I used about half as much basil/bleu cheese as SDT/spinach. Season again with salt and pepper.
Roll the chicken starting at the small end. Secure with toothpicks.
Set up three bowls. One with flour, one with a beaten egg, and one with fresh bread crumbs. Dredge the chicken in the flour, dip it in the egg, and then coat it in the fresh bread crumbs. Set the chicken in the refrigerator for 10 minutes to 2 hours to let the bread crumbs set.
Heat olive oil in a skillet on the stove. Sear all sides of the chicken until the bread crumbs are crispy, about 2 minutes (less if the oil is smokin hot like mine was). Bake in the oven 15 to 25 minutes at 350, or until a thermometer reads 165. Let rest for 5 minutes before cutting.
And...its that simple. And really really delicious! I will definitely make this again. It was even guest worthy!
Restaurant Review - Appalachian Brewing Company
The scene: Located in a former warehouse just outside of Downtown Harrisburg, the Appalachian Brewing Company (ABC) is a large restaurant, small brewery, and overall fun place to visit. Fun fact: ABC bought the building from the city for $1, because it had serious water/fire damage. They've done a wonderful job fixing it up. Downstairs they've got the restaurant and bar, where you can see the brewing tanks. Upstairs they've got a bunch of pool tables.
The food: Well, this place is more about the beer than the food, but the food wasn't bad. I had the wild hog sandwich, which was pulled bbq pork. There were lots of other things on the menu, and I probably should have picked something else, because there was no way this sandwich could compete with the deliciousness that was Ridgeway BBQ. So, the food was just all right.
But the beer! The beer was pretty fantastic. They had about 16 beers on tap. The sampler was eight "small" beers, probably 4 to 5 oz each, and a sample of their root beer! I liked most of the beers, with the exception of the IPA. But that's because I don't love hops. So if you do, then the Hoppy Trials IPA might be for you. My favorite was probably the Scottish Ale I started with, although the Mountain Lager, and the stout were also very good. And for $9? Awesome deal!
The service: The bar tenderess was very good. She asked me what I wanted, I said "Nothing too hoppy" and she brought me the beer that I ended up liking the best. Well played, Ma'am, well played. The waiter was not as fabulous. He was a little slow, but they seemed understaffed, so I'll give him the benefit of the doubt.
The price: The food seemed a little overpriced, but the beers were reasonable. And the sampler was a great deal.
The highlights: They've got a 1pm tour every Saturday,and its free! Show up at 12:45, get yourself a beer, and sip it while you learn about the history of ABC, and how they make their beers. Free samples await you at the end of the tour, too!
Final thoughts: I love a good local business, and this place was pretty great. I'll definitely be going back, if only to get my growler filled with something they've got on tap. It beats going to my local bar to get a six pack!
The food: Well, this place is more about the beer than the food, but the food wasn't bad. I had the wild hog sandwich, which was pulled bbq pork. There were lots of other things on the menu, and I probably should have picked something else, because there was no way this sandwich could compete with the deliciousness that was Ridgeway BBQ. So, the food was just all right.
But the beer! The beer was pretty fantastic. They had about 16 beers on tap. The sampler was eight "small" beers, probably 4 to 5 oz each, and a sample of their root beer! I liked most of the beers, with the exception of the IPA. But that's because I don't love hops. So if you do, then the Hoppy Trials IPA might be for you. My favorite was probably the Scottish Ale I started with, although the Mountain Lager, and the stout were also very good. And for $9? Awesome deal!
The service: The bar tenderess was very good. She asked me what I wanted, I said "Nothing too hoppy" and she brought me the beer that I ended up liking the best. Well played, Ma'am, well played. The waiter was not as fabulous. He was a little slow, but they seemed understaffed, so I'll give him the benefit of the doubt.
The price: The food seemed a little overpriced, but the beers were reasonable. And the sampler was a great deal.
The highlights: They've got a 1pm tour every Saturday,and its free! Show up at 12:45, get yourself a beer, and sip it while you learn about the history of ABC, and how they make their beers. Free samples await you at the end of the tour, too!
Final thoughts: I love a good local business, and this place was pretty great. I'll definitely be going back, if only to get my growler filled with something they've got on tap. It beats going to my local bar to get a six pack!
Friday, August 27, 2010
Cherry Pie...Cobbler...Mush?
Why is a pie crust so freaking difficult when it only involves five ingredients? FIVE INGREDIENTS!
I'm really intimidated by pie crust. To the point where I actively avoid making things I think would be tasty, because I'd have to make a pie crust. But not anymore! I am going to fix that, by practicing with my pie crusts until they are easy peasy.
Unfortunately, based on the way tonight's pie crust went, I will be making many pie crusts in the near future. Sigh.
So, what went wrong? Not exactly sure. First pie crust was definitely too dry. I made the second pie crust in almost the same way, except I added a teeny bit more water. Still a little short on liquid, but even stranger...there were visible chunks of shortening and butter. The first pie crust ended up cracking during the initial baking process. As far as appearances go, that wasn't a big deal, because I filled it with the cherry filling and covered it with another crust. The second pie crust tore in the places where there was a chunk of butter/shortening, so I had to patch it using trimmed dough and a pastry brush with butter.
Since this is a pie, the filling is a big deal, right? Right. So I was going for All American Cherry Pie. Started with about 2lbs of fresh Bing cherries. I took out the pits (it was a very messy business), and cooked the cherries over medium heat, covered, until there was almost enough juice to cover the cherries. I took them off the heat, added 1/3 a cup of sugar, 2 tablespoons of cornstarch, 1 tablespoon fresh lemon juice, and 1/8th of a teaspoon of vanilla. I mixed it all together, and let the mixture cool completely. Poured it in the cracked pie crust, and covered it. Baked it at 375 for 50 minutes.
So, here's the outcome. It tasted great. And it looked like pie when it came out of the oven. And it looked like pie when I sliced it. And it looked like...a pile of mush once I managed to get it to my plate. Yeah. My crust was apparently too delicate and thin, and so it crumbled into a bajillion little crusty pieces. BUT it was really delicious. So, sort of a victory. Right?
I will be reattempting the pie crust in the near future. Good thing lots of fruits are in season! Apricot next time? Peach? Blueberry?
Monday, August 23, 2010
Salad Week - Day 5 - Fresh Raspberries!
I had some raspberries that were fast moving toward a moldy death in my fridge. Rather than let that happen (again), I decided to take the last group of them and make a salad. I wanted to have fresh berries on my salad, and also to make a dressing out of some of them.
Here's what I used: spinach, raspberries, avocado, cubed rosemary goat cheese, chopped cucumber, diced red onion, and lemon-basil chicken. I topped it with a super easy homemade raspberry vinaigrette.
For the chicken:
Medium sliced lemon (I used 2 rounds for each piece of chicken)
Fresh sprigs of basil (enough to cover each lemon round)
Minced shallots (I used 1 medium shallot for two breasts)
Fresh ground pepper and salt
Preheat oven to 350. Lay the lemon rounds down on a piece of foil. Cover the rounds with basil. Sprinkle half of the shallots on to the lemon/basil. Separately, season chicken breasts with salt and pepper. Lay breasts on top of lemon/basil. Pour remaining shallots over the top. Fold the foil up around the chicken, and bake for 45 minutes. Warning: You might want to bake for more like 35 minutes. My chicken was not fully defrosted. Let rest for five minutes before slicing.
For the vinaigrette:
1/2 cup macerated raspberries
1/2 cup balsamic vinegar
Combine the ingredients, and add sugar (or sugar substitute - I used splenda) to taste.
This is a tasty easy salad. Definitely something you can throw together during a work week without feeling stressed.
Here's what I used: spinach, raspberries, avocado, cubed rosemary goat cheese, chopped cucumber, diced red onion, and lemon-basil chicken. I topped it with a super easy homemade raspberry vinaigrette.
For the chicken:
Medium sliced lemon (I used 2 rounds for each piece of chicken)
Fresh sprigs of basil (enough to cover each lemon round)
Minced shallots (I used 1 medium shallot for two breasts)
Fresh ground pepper and salt
Preheat oven to 350. Lay the lemon rounds down on a piece of foil. Cover the rounds with basil. Sprinkle half of the shallots on to the lemon/basil. Separately, season chicken breasts with salt and pepper. Lay breasts on top of lemon/basil. Pour remaining shallots over the top. Fold the foil up around the chicken, and bake for 45 minutes. Warning: You might want to bake for more like 35 minutes. My chicken was not fully defrosted. Let rest for five minutes before slicing.
For the vinaigrette:
1/2 cup macerated raspberries
1/2 cup balsamic vinegar
Combine the ingredients, and add sugar (or sugar substitute - I used splenda) to taste.
This is a tasty easy salad. Definitely something you can throw together during a work week without feeling stressed.
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