Sunday, November 14, 2010
CURRIED CARROT SCALLION SOUP
1/3 c thinly sliced white part of scallion, plus thinly sliced scallion green for garnish
1 teaspoon olive oil
pinch of mild curry powder
1-1/2 cups thinly sliced peeled carrots, plus finely grated carrot for garnish
1-1/2 cups low-sodium chicken broth
In a saucepan, cook the white part of the scallion in the oil over low heat, stirring, until softened.
Add the curry powder and cook, stirring, about 1 minute.
Add the sliced carrots and broth; bring to a boil, then simmer until the carrots are very tender (15-20 minutes).
Transfer mixture to a blender or food processor; puree mixture.
Return mixture to the pan, heat over moderate heat.
Ladle into two bowls, garnish with scallion green and grated carrot.
Friday, October 8, 2010
First the décor is very warm and reminded us of a fine dinning restaurant in the early 1900; lots of wood, dark reds and greens, white tablecloths, etc. I recall the décor being similar to what it was the last time we were here but it seemed fresher.
We were seated at a nice sized table, one where you did not have to move all of the table appointments to one side to make room for your dinner plate and bread basket. You know what I am talking about …how often have you had to move that little vase of flower, salt and pepper and candle to one side of the table? Not all of the tables for two were this large but we were lucky enough to get this one.
My hubby and I ordered our before dinner drinks. Fred had a Dewars and water, and I had a Grand Mariner Martini. We made a toast for our Anniversary and within a 30 seconds., so it seemed, Andre was at our table side with two glasses of Champagne and the bus boy walked by and wished us “many more”! We did not realize Andre was near by and overheard us. Impressive! The bread for the table was warm and delicious. We ordered from the $29.95 special menu which included an appetizer, salad, an entrée and a dessert. Fred ordered the Lobster Bisque, filet and crème brulee. I ordered the scallop wrapped bacon, prime rib and bananas foster. Fred’s filet was medium and was perfect to order. I ordered prime rib medium rare, and emphasized “rare” and it also was perfect, full of flavor with little fat or waste. We gave the over all dinner an outstanding rating. The last and final touch for the evening was the coffee. When the Divas go out coffee is one of our pet peeves it is usually just ok or so so. Not a Walters. There coffee was so out standing that we had to ask what is was, and hoped that would not tell us “Maxwell House”. Well, he didn’t. It was a brand we had not heard of I believe it was Casa. It was absolutely the best and a perfect ending to a perfect meal. We are putting Walters on our list of places that we plan to frequent more often. Andre, thank you for making our special evening extra special!
Sunday, October 3, 2010
Wednesday, September 29, 2010
A spread of fresh fruit was welcoming, the waffles nice and light. Two of the Divas went for these and we both chose blueberry topping which was nice, not too sweet. The breakfast foods were traditional, I always try the eggs benedict and similar to any other brunch buffet, I was disappointed. You can never cut them with a knife because the muffin gets so hard on the bottom from setting in the warming tray. The place that figures out how to solve this problem will get this diner coming back often. The coffee was not to our liking; in fact none of us finished our first cup. On to the next course, the luncheon spread. The hit here was the mussels with the pineapple salsa. Both Nancy and Nanzie really enjoyed them. I, as usual always have a good appetite, and sampled just about everything, from soup to salad and some of the entrees. The other two Divas sampled just a few of items. We agreed that the free range chicken was very good, and I raved about the salmon with crab as being cooked perfectly, and was moist and succulent. However, overall we rated the food good, but not outstanding. The ambiance is outstanding and with the right company, a wonderful experience.
Visit the Stone barn's website at: http://www.thestonebarn.com/
Tuesday, September 7, 2010
We chose to go on a Thursday, which is the night that they have a special of 50% off a bottle of wine. So to start off our meal we selected a bottle of Sterling “Meritage”, a wine that none of us have had before. It was delightful -- a pleasant blend of Cabernet, Merlot, Malbac and Petit Verdot. We all agreed that it was a nice blend and great choice.
We chose for appetizers:
Ahi Tuna Bites Wasabi-panko crusted ahi tuna with soy-ginger dipping sauce.
Steamed Clams In a Chili Tomato Broth. Served with Focaccia Parmesan Crostini.
Both were wonderful and the servings plentiful. The broth of the clams was so delicious that we asked for more bread to sop up the juices. The Ahi Tuna bites were interesting and very tender; but we had ordered them rare and they were served cooked through.
Our entrees were:
Pan Seared Scallops Sherry brown butter, fried leaks & white truffle oil. Served with mashed potatoes & asparagus. Scallops were so nice and tender and how can anything go wrong with mashed potatoes? Asparagus were for the most part tender. I did get one that was rather tough, not bad considering asparagus are a spring vegetable.
Cajun Cornmeal Crusted Chicken Topped with Andouille Sausage, Bell Pepper & Onion in a Spicy Tomato Cream Sauce. Served with Mexican Rice & Broccoli. The sauce is what enhanced the taste of this dish, which was not too spicy.
Pan Seared Salmon Topped with a wasabi coating and roasted vegetables in a balsamic dressing. As always, one Diva is very health conscience, (shouldn’t we all be?) and orders healthy. The salmon was a little dry but the coating seemed to down play that fact. The vegetables were indistinguishable from each other since the balsamic dressing painted everything one color and gave them all the same taste.
We all had coffee and for dessert we chose to share a Chocolate Lava Cake. This was disappointing, it had no taste and we did not finish it.
All in all, Six Paupers is a nice neighborhood place and we agreed that we would come back again. The atmosphere is inviting and the food good.
PS - This was written by Nanzie S, but she is on vacation, so I offered to edit and post it for her.
Friday, August 6, 2010
- Preheat the oven to 350 degrees. Butter a 2 quart casserole.
- Melt the butter in a nonstick skillet over medium heat. Add onion and cook until soft. Set aside.
- Cook the rice according to the recipe below.
- While the rice cooks, in a large bowl, mix the eggs and crème fraiche, then add the cooled onion, cheese, ham and thyme. Add salt and pepper to taste.
- Add the cooked rice, mix to combine, and transfer to the casserole.
- Bake in middle of oven for 40-45 minutes. Cover if top is getting too dark.
1-1/2 c low-sodium chicken stock
- Toast pine nuts in nonstick skillet until lightly browned. Set aside.
- Melt butter in pot. When melted, add shallot and cook until tender.
- Add rice and stir to blend; cook about 1 minute over medium-low heat.
- Add the chicken stock, turn up the heat and bring to a full boil. Stir thoroughly, cover with tight fitting lid, turn burner to lowest setting and cook exactly 17 minutes. DO NOT OPEN POT AT ANY TIME WHILE COOKING!
- Open pot, stir in pine nuts. If serving as a side dish, also mix in 1 T butter. For recipe above, omit butter.
Monday, August 2, 2010
In the meantime, I had a great ribs dinner at Nanzie's house this weekend. Now, I am a Northerner, so ribs are out of my comfort zone. I enjoy them but don't make them. Nanzie's are delicious! Oh, and she makes fried leeks that I find irresistible! Maybe we can get her to share her recipe?
I had a very good burger tonight. It was a riff on a recipe in Food & Wine. I shredded some Pepper Jack and mixed in a diced Pepperoncini. I stuffed the burger with this mixture, then moistened the outside with olive oil and sprinkled it with salt & pepper. Cooked it with the grill on "high" for 6 minutes total, turning once (that's for medium rare; cook to your liking). Toasted a roll, added sliced tomato from my neighbor's garden, and enjoyed it immensely. Finally, weather that encourages you to cook -- outside or inside.
I have all the ingredients on hand to rework my Rice and Ham Casserole. In the next few days, I hope to get it done and then give tasting samples to my local tasters (aka, "victims").
Wednesday, July 28, 2010
Sunday, July 25, 2010
Next dinner date: August 12
Destination: Six Paupers in Hockessin, Delaware
We also set a second date in which we hope all four Divas will be together. This is for a brunch at the Stone Barn in PA.
Date: Sunday, August 29
Destination: Stone Barn
Who knows maybe you will be my next victim.
Sunday, July 11, 2010
The one that I'm closest to finalizing is a riff on an old-style ham-and-noodle casserole. One of the major changes I've made is to use rice instead of noodles. I've also substituted creme fraiche for the sour cream in my old recipe. I'll give it one more tweak this week and then, if I'm happy with it, I'll share...or I'll keep plugging away at it until I am satisfied!
Thursday, June 24, 2010
I have used Andrea's many times for prepared meals and subs when I have company. They are always willing to accommodate special requests (eg, vegetarian meals) and just seem happy to help. What a nice feeling!
Tuesday, June 22, 2010
The wine: Harry’s Seafood Grill, like its sister restaurant Harry’s Savoy Grill, has an extensive and well-chosen wine list with prices to please every budget. There is also a good selection of wines by the glass (with the exception of the chardonnays). This is perfect for us since it allows us to taste a number of different wines. Our selections were:
Harry’s Private Label Chardonnay: pleasant and light, and a bargain at $5.95 a glass.
Murphy-Goode Chardonnay: lovely, with reasonable oak.
Alvarinho Vinho Verde: wonderful on a summery evening.
Leth “Steinagrund” Gruner Veltliner: excellent example of Austria’s most famous wine.
The appetizers: As we enjoyed our wine, we struggled with choosing from the appetizer menu; so many items sounded enticing. Our server James was a big help here, and we finally settled on the Grand Seafood Plateau, which included oysters, clams, shrimp and king crab, and the White Tuna and Strawberry Ceviche with Sweet Potato Chips. In addition, we shared a Baby Spinach Salad.
All of the items in the Grand Seafood Plateau were briny, fresh and delicious, although the clams were just a tad sandy. We found the mignonette sauce to be a little astringent for our taste. Linda especially loved one of the oysters, a small one she was not familiar with. Unfortunately, we forgot to ask immediately for its name; it seems the kitchen uses various oysters in the seafood plateaus over the course of the evening. As best we could determine later, it seemed to have been a Point Reyes, CA, oyster. Linda searched online to try to determine the exact type but was unsuccessful; she will just have to return to sample all the oysters until she can nail it down! Our server James had recommended the White Tuna and Strawberry Ceviche. We all loved it! The tuna was so flavorful and tender. The sweetness of the strawberries was cut by the addition of very thinly sliced pieces of jalapeno peppers. The Sweet Potato Chips served with the ceviche could become an addiction, they are so good, and James thoughtfully brought us a second plate of them. Be sure to try this ceviche dish if it is on the menu when you go there. The Baby Spinach Salad was served with spiced pecans, sundried cherries, red onion, Maytag blue cheese and a fig-walnut vinaigrette. It sounds so over-the-top, but it was a great combination and the fig-walnut vinaigrette was just lovely.
The entrees: After much deliberation (and a second glass of wine each), we finally made our selections: Oven Roasted Mahi-Mahi; Grilled Alaskan King Salmon; Rare Seared Big Eye Tuna; and Tangier Island Soft Shell Crabs. Never ones to shy away from going over the top, we added sides of Lobster Mashed Potatoes and Truffled Wild Mushrooms. All the main courses were expertly prepared and it was evident that the seafood was absolutely fresh. Here’s how the individual items stacked up:
Oven Roasted Mahi-Mahi, chosen by Nanzie, was served with applewood smoked bacon, brussels sprouts, broccoli rabe and watermelon pineapple salsa. This was an excellent preparation. The only negative about this dish was the brussel sprouts, which had been roasted and were still quite firm. Some vegetables really do need to be cooked through and brussels sprouts is one of them.
Grilled Alaskan King Salmon was Linda’s selection and it was all salmon should be. It tasted delicious. It was served with wasabi scallion sticky rice, white swiss chard and a yuzu dijon drizzle. Yuzu was new to us; it is a sour Japanese citrus fruit with an aromatic rind. I don’t think any of us could pick out its taste distinct from the other ingredients, but the overall effect was a pleasant one. The wasabi in the rice was not overpowering, it merely gave it a bit of zing, and the sticky rice was a great accompaniment to the salmon.
Rare Seared Big Eye Tuna, Nancy’s entrée, is a species closely related to yellow fin tuna. This entrée, like the King Salmon, had a definite Asian flare. It included a yuzu glaze, pea shoots, soba noodles, scallion, shiitake mushrooms and a grilled lime emulsion. This got the vote for best entrée of the evening. Each of us thought it was outstanding.
Tangier Island Soft Shell Crabs, my choice, were somewhat of a disappointment. Since I am not fond of fried food, I asked that they be sautéed. The soft shells were served with mirliton slaw (mirliton, sometimes called chayote, is a member of the gourd family, like squash) and a horseradish-lemon aioli. We all felt the crabs were a little on the mushy side and lacking flavor. Perhaps they would have been better with the buttermilk batter called for on the menu.
Lobster Mashed Potatoes and Truffled Wild Mushrooms were our outrageously good side dishes. The potatoes had nice sized chunks of lobster meat and the mushrooms were wonderfully meaty and flavorful. Needless to say, we cleaned these plates. Of course, we didn’t leave any of the other items on our plates, either.
Dessert and Coffee: Since we had pretty much stuffed ourselves by this point (must have been the lobster mashed that did us in), we decided to split a dessert. The dessert menu is very enticing, so we were once again torn about a decision. We finally decided to go seasonal, and so chose a rhubarb and strawberry cake topped with ice cream. We all enjoyed it very much. Three of us opted for decaf cappuccino and one brave Diva had regular coffee.
In Summary, we thoroughly enjoyed our evening and our meal. Harry’s is not a bargain destination, that’s a fact. But the quality of the seafood was outstanding, we loved the creativity of the menu and the service was excellent. It is definitely a place to return to – once we rebuild our bank accounts.
Postscript: Since our meal, I have learned that Big Eye Tuna is considered endangered, so I don’t know that I would order this even though it was delicious. Of course, that is an individual choice.
Monday, June 14, 2010
Friday, June 11, 2010
Monday, June 7, 2010
Ristorante Marco in Greenville Center on the lower level opened almost a year ago last June. Its sister location with the same name opened two years in the Sunset Station Shopping Center below Bear
On May 13th, the Divas visited Ristorante Marco. Earlier excursions into ethnic cuisine included Spanish, Malaysian and Japanese. By contrast, nowadays Italian is often ho-hum - sort of mainstream - in American cooking. However, to decide whether to recommend the Divas visiting Marco, I had done a preliminary stop by and picked up the carryout menu. It included dishes I’ve never seen before and also new twists on traditional dishes. So I recommended it and we finally went on a Thursday evening.
The restaurant is cozy in size with handsome dark wood and furnishings. The bar is small and just inside the door. You go through it to get into the main dining room. It had no loud music and the acoustics allowed easy conversation. This Thursday evening the bar and dining room was not crowded.
We started the evening by perusing the extensive 10 page wine list heavy with wonderful Italian offerings and Californians, many available by the glass. Nancy had arrived early and ordered a Chianti Classico at the bar, which she liked and recommended. I ordered Montepulciano D’Abuzzo: Zaccagnini, which was very full bodied and smooth. Nanzie
Service and Set-up
Casey, our waitress, was very pleasant, helpful and unobtrusive. Along with the basket of good bread she brought out a dish containing three vegetable spreads: tomato, mushroom and eggplant, which were very tasty. Our favorite was the tomato, then the eggplant.
The Menu, and our choices
From the Antipasti Caldi group (hot appetizers) we chose Cozze alla Marinara (cozze being mussels). The waitress said we could have it with a white wine sauce instead of the marinara sauce and we opted for that. Our second appetizer, from the cold selections was Antipasto Cilentano. It contained small portions of grilled eggplant and zucchini, roasted peppers, mushrooms, Parma prosciutto, buffalo mozzarella and shaved Parmigiano Reggiano. The menu promised mixed salami as well, but that was not on the dish.
The mussels were a clear favorite. A couple of us actually rate restaurants based on how well they prepare mussels. These mussels were perfectly cooked, tender and plump, with great flavor from the white wine, abundant garlic and fresh leafy parsley. The garlic was sliced rather than crushed, which Lorraine said produces a lighter taste, and is why it wasn’t overpowering even though very plentiful. The portion size was fine as an appetizer for the four of us, probably around two dozen mussels.
The Antipasto Cilentano was tasty. The grilled zucchini was far and away the favorite. The mushrooms and eggplant may have been marinated - this wasn’t mentioned but was suppositioned as we talked about the flavors. Again, there was a plentiful amount for small tastings for the four of us.
The Main Course
After our delicious experience with the mussels we figured, “this restaurant knows how to do seafood,” and Nanzie decided to order fish. She was disappointed to hear that only salmon and tilapia were on the menu. Neither of these were favorites, so she decided to choose something else. The restaurant does have as a specialty Bronzino al Sale- fresh Mediterranean bronzino encrusted in rock salt, baked and carved tableside. However, this wasn’t mentioned, and is an expensive dish.
Nanzie ordered the Ravioli all’ Aragosta (lobster filled ravioli) instead. This dish had several large ravioli
s, probably enough for 2 apiece. They were covered in crabmeat. The menu said, “…served in a cream sauce and crab meat.” I felt there wasn’t much sauce. Everyone felt the dish was too salty and rather dry. We didn’t finish it.
I was a contrarian and ordered a soup and salad instead of a main course. The two dishes I chose were completely new to me and part of the reason to try the restaurant. The soup, Ceci e Gamberi (Chick peas pureed with shrimp) was creamy with small chunks of shrimp and was redolent with rosemary. Three of the divas pronounced the rosemary flavor too strong, dominating the soup and diluting the shrimp flavor. I thoroughly enjoyed it, and asked whether it was the invention of the chef. The waitress checked and told us that is a very typical soup of Campania in southern Italy where every household has its own version. An online search brought up about ten pages in Italian including a posting on You Tube. Here’s the link to the video. You don’t need Italian to understand it: http://www.youtube.com/watch?v=TQVZOrT5oOo
The salad, Insalata Arrosto, was one-half head of Romaine lettuce grilled and topped with shaved Parmigiano Reggiano, and bits of salty pancetta, then drizzled with a balsamic vinegar reduction was also a winner.
Nancy ordered the Pollo alla Marsala with mushrooms. There were several small thin perfectly cooked tender chicken breast cutlets. We also perceived the dish as too salty and without a pronounced Marsala flavor.
The last entree, ordered by Lorraine was the best of the main courses. Risotto alla Pescatore is listed as a specialty, and it came with more whole seafood than I have ever seen in a risotto dish. It was ringed with mussels and clams in the shell and topped with shrimp. The rice was perfectly cooked, a bit al dente. The mussels weren’t as good as those we had earlier, and this dish was also too salty- but less so.
Dessert- we shared the Tiramisu, which was good size and cake like. It lacked much coffee taste, and we didn’t finish it - perhaps because we had already eaten abundantly.
Bottom Line: We were disappointed in the main dishes because the cook has a heavy hand with the salt. There are some new and intriguing dishes on the menu, and a good wine list. The surroundings are classy and refined with good acoustics. Would we go back? For sure. But we would definitely request that less salt be used in the entrees.
Monday, May 31, 2010
Sunday, May 23, 2010
Talula's Table is a small gourmet restaurant with limited seating. But all items on the menu are available for take-out as well. I especially like their seasonal olive mix, their salads and their scones. Talula's also has a large cheese selection and always has samples on hand.
All in all it was a fun and tasty Sunday.
Monday, May 10, 2010
Saturday, April 24, 2010
Monday, April 19, 2010
By 1:00 we were ravenous and went a short way down River Road to Bowman's Tavern, a sprawling establishment with lots of space inside and a small patio outside. Their menu was extensive with a broad range of choices. We began our meal with an appetizer of Wild Pork Wings, pork shanks glazed with soy, ginger, lime, sesame and teriyaki on a bed of spring greens. The pork was tender and very tasty - it was gone within minutes.
Lorraine chose the traditional tavern dish of Fish and Chips. Breaded deep fried flounder served on a mound of french fries with a side of slaw. The fish was good except the narrow edges were too dry to eat, the fries were commercially prepared - good, but not exceptional, however the slaw was very good.
Nanzie also chose a tavern standard, a Po Boy. Four huge deep fried oysters with bacon strips, lettuce, tomato and red onion on a freshly baked roll. Throughout our meal we could hear these small cries of delight as Nanzie took another bite. A definite winner.
Linda chose one of the specials, Tilapia with tomato, mango and spinach served with wild rice and vegetables. She said the meal was very good.
I chose Liver and Onions, a dish I love but rarely make for myself. The liver was breaded and fried, smothered with lots of onions and served on a bed of wild rice with vegetables. The liver was tender and tasty, and the onions were perfect but the breading was a bit soggy. I had difficulty integrating the flavor of the wild rice with the liver...mashed potatoes would have been so much nicer.
In all we enjoyed our lunch and would recommend the tavern as a better than average place to eat. (http://www.bowmanstavernrestaurant.com/)
Written by Nancy M.
Thursday, April 15, 2010
Place: Stone Balloon, Newark, Delaware
Date: Tuesday March 23, 2010
The ambience and décor was warm and inviting with lots of natural materials, wood, brick and stone. For a Tuesday evening, it was quite crowded looked like there was a business convention in town.
The acoustics were not the best, but better than Koomas and seem to improve as the bar area cleared out. Interestingly there was a recent article the outlined that personal preferences regarding acoustics are varied. Some folks like a quiet restaurant - others think the restaurant seems “dead” if it’s not noisy. Also interesting: People eat less, but drink more in a noisy restaurant, and we all know where the money is in the business!
The Wines: Of course a glass of wine is how we started the evening. Wine by the glass - two sizes, 2 or 5 oz pours of the wines from the Cruvinet were offered. A Cruvinet is a temperature controlled wine dispensing system, similar to beer taps. It uses gas to keep an open bottle of wine fresh for about two months, a fact that’s revolutionized the wine industry. Restaurants can now serve an immense variety of wines by the glass without waste. Today, restaurants can open many bottles at any price range, then serve the wines at the proper temperature, prevent spoilage and increase marketability because of the Cruvinet’s elegant appearance. Thank you Diva Linda for looking this up. In addition to the wine by the glass from the Cruvinet, they also had a 10 page wine list, you are sure to find one to your liking and budget.
The Food: We started with the Kitchen Tasting Board, a variety hard cheeses, two different meats, hummus, marinated mushrooms, artichokes, roasted peppers, pate, croutons, olives, risotto, and pickled fish. There was a generous portion of each item and then some. We all loved it. There was not a piece of anything left on the board, not an olive, not a crumb of bread, with a glass of wine it was a great start of what was to come.
Each Diva chose a very different menu item - lamb, seafood, beef and stew! All portions were quite large and well prepared with plenty to share.
- Butter Poached Rib eyed cooked medium rare was perfectly done, and melted in your mouth.
- Slow Roasted Lamb had a delicious duxelles stuffing made with local Kennett Square mushrooms, and had just the right amount of fat, which contributed to its good taste and was easily cut away. The portion larger than one would expect. It had to be at least 2 ½ inches thick, wonderfully mild, and tender.
- One of the Divas ordered from the “small plates” section of the menu. A Baby Beet Salad with two different colors of beets, thin French green beans, nuts and blue cheese. The dressing was sherry vinaigrette. It was very pretty as well as delicious. The scallops beautifully seared nestled in a delicious mushroom risotto. These two items were the hit of the evening!
-There was also a special “Battle of the Chefs” prix fix menu special. I ordered from this menu which consisted of 3 courses for $35. It included Manchego Cheese and dried fruit, Portuguese Stew, which was chicken, sausage, fish, mussels and scallops in a nice tomato base, and a dessert. The Portuguese Stew was the least popular of all of the dishes but not to be under rated, just that everything else was so good. I thoroughly enjoyed it.
- Instead of taking the dessert that my prix fix meal came with, we upgraded it for an additional $3 and shared. We ordered the Chocolate Mousse Cake, a large serving and very rich and sharing is highly recommended especially if you just ate a full dinner.
One last item is the parking – There is free parking for the restaurant patrons behind the restaurant, but I warn you that it is not easy to find. If you park behind the restaurant be sure to inquire about the parking, otherwise you could get towed. We were in the wrong lot, and were glad that we moved our cars. The garage is covered and free and certainly a lot more pleasant since we could avoid the wind and chill of the evening. This lot is easy to miss.
All in all, we rated this restaurant quite high and all of us would go back again, especially since they do seasonal menus and is due to change the menu soon. The only down side was that three of the meals came out together and the third was delivered at least 20 minutes after the others. The manager came over several times and apologized, but there were no comps or special accommodations for the inconvenience. The staff was efficient, courteous and attentive, but not overly so.
Tuesday, March 30, 2010
Monday, March 22, 2010
A nice feature of this recipe is that it can be prepped ahead of time and kept in the fridge; just don't add the lemon to the fish until ready to cook.
Roasted Halibut with Lemons, Olives and Rosemary
4 Pacific halibut steaks, 5-6 oz each
12 large, cleaned shrimp
2 tsp extra-virgin olive oil, or more to taste
Ground Aleppo or Turkish pepper
4 rosemary branches
1 lemon, sliced very thin (I used a mandolin)
1/3 cup pitted Kalamata olives, sliced
1. Heat oven to 450 degrees. Place fish and cleaned shrimp in baking dish.
2. Mix together the olive oil, salt and Aleppo pepper; rub onto the seafood.
3. Top each fillet with a rosemary branch and several slices of lemon. Scatter olives over the seafood and pan.
4. Bake until just done, about 10 minutes. Drizzle with more olive oil and sprinkle with more salt and Aleppo pepper, if desired.
(This should serve 4, but the 3 of us managed to eat all of it.)
Saturday, March 20, 2010
Wednesday, March 17, 2010
On February, 17, 2010, I went out with a co worker and friend, Barb to Premier Wine and Spirits, a wine and liquor store off Limestone Road. Yes, this is a late posting, say a whole month late, but I want to get it out today because I am going back tonight. OK, so I’m going to a liquor store. Really this one is really fun. Great wine tasting! Wednesday Nights are Ladies Nights, but men show up as well. They have light hors d'oeuvre and great wines. My friend barb introduced me to two of her friends Bridget and Suzann, fun and out going ladies and of course I told them about the DeDiningDivas and that I would be posting something on the site about our get together. I think they are tired of waiting. I will be seeing them tonight so I have to get this posted to save face.
So what did we have? We started with a series of Sauvignon Blancs.
- Sauvignon Blanc from Bonterra Vineyards a California wine and one of the few certified organic wines in the country. We all agreed that this was really nice.
- Sauvignon Blanc – From New Zealand Matua, a nice zippy citrusy touch to the palate
- Sauvignon Blanc Chateau St Michelle – this one was well liked by all of us and we all felt this would go well with seafood, a couple of us thought of scallops. It had a hint of vanilla which was kind of nice. I actually bought a bottle of this. This wine was from Washington State.
- Then we moved to a Chardonnay another Bonterra vineyard wine. I especially liked this one and bought it as well. Very tasty aged in American and French oak, but not overly oaky, which I prefer. It had a nice balance between the oak and an apple-citrus flavor. We also thought it was a little spice too.
- A Rose from Bonterra was next in line, this was very mellow and we all felt that it would be a nice wine and that it would not interrupt any meal a nice drinkable wine.
Bonterra was sort of a feature wine during the evening and there was a representative there from Bonterra, Joe. He was the one that brought to my attention that this was an organic wine and is quite proud of it. I was surprised at how good these wines were.
I have to also mention Mia the hostess behind the wine bar. What fun. She really likes this job, I can see why, who wouldn’t. Serving wine and understanding what people like, she has a real knack for figuring out what you would like if you describe to her your taste in wine. You have to go here to meet her. Bet you will not walk out of there with only one bottle of wine! I bought 6.
Two more wines and I head home the others stayed, I think until the event was over at 9:00.
- Rosa Regale and Banefi wine a sparkling Dolce. A nice sparkling champagne like wine from Italy
- And finally a Moscato D’asti which reminded me of an ice wine. Ok,I said only two more wines… Mia would not let me go with out trying a dessert wine that others before us were raving about… It is a product of Holland and a really classy name … ChocoVine. Don’t let the name of this wine turn you off. It is great. A taste of dutch chocolate and fine red wine. I bought a bottle and plan to serve it as an after dinner dessert wine Easter dinner.
Sunday, March 14, 2010
Sunday, March 7, 2010
Wednesday, March 3, 2010
Tuesday, February 23, 2010
Monday, February 22, 2010
Saturday, February 13, 2010
Friday, February 5, 2010
Tuesday, February 2, 2010
Monday, January 25, 2010
Sunday, January 24, 2010
The Divas are on for brunch next Sunday at the Blue Parrot in Wilmington; I think we are all looking forward to it after two cancellations. We always have lots of laughs when we get together.....
Saturday, January 9, 2010
Sadly, Linda W lost a family member the other day, her nephew Matt. We all are saddened by his passing and send our thoughts and sympathy to Linda and her whole family.