Brugge Brasserie

Roasted Pork Tenderloin Crepe

My favorite Wine Yoda and I met to have lunch and talk shop (wine, social media, the problems of the world, etc).  He chose Brugge Brasserie, a Belgian-style brewery and eatery right in the heart of Broad Ripple Village.

*On a side note, he set up his Twitter account during our lunch. You can follow him @DalaiWino

Pommes Frites

Brugge has been around awhile now as part of the Indy microbrew circuit. Brewer Ted Miller is totally committed to brewing spot-on Belgians, as well as some random other stuff to keep it interesting. Brad ordered a Cerne Pivo (a Czech dark lager), and I ordered the Harvey (a sour blackberry wheat beer). The beer was excellent. It was so excellent I had a few.

Brugge is moules and pommes frites heaven, so we couldn't resist.  We ordered mussels in the style of Chili (crushed red chilis, garlic, cilantro), as well as the Roasted Pork Tenderloin Crepe with goat cheese and mustard sauce.

Moules Frites Chili Style

The mussels were absolutely delicious.  They were served with a nice big piece of crusty baguette to soak up all of that amazing broth (it was very spicy and unbelievably good). They also cam with a side of pommes frites. Though you get two of their homemade condiments on the side, we couldn't choose so we ordered sea salt and sherry vinegar, dijon and poplar syrup, and homemade ketchup. While I haven't met too many french fries I don't like, these were just beyond expectation. They are reason enough to frequent Brugge.

The crepe was delicious with well-balanced flavors. The pork was tender, the goat cheese was creamy. The whole lunch was delightful. We were so full we didn't have any room left for dessert crepes (not t complete tragedy, just a great reason to go back). I give Brugge 4.5/5.  Service was relaxed but attentive.  The ambiance was unpretentious, cozy and inviting. The food was outstanding, and the beer was delicious. I will go back again and again. Salut!

Best Holiday Party Wines!

A memorable holiday party deserves a great party wine. Good party wine is easy to find. Great party wine is a little trickier. In my opinion, great party wine shares the following characteristics:

1. It is interesting. Everyone serves Pinot Grigio, Chardonnay, Merlot, Cabernet Sauvignon, etc. Why? Honestly, I am not sure, other than maybe habit. I always try to show my guests something new or at least unexpected.  Wine can start a conversation, inspire someone to get out of their well-worn habits, or challenge a preconceived notion. Why NOT?

Marcato Soave

2. It is low-maintenance. Great party wine is drinkable, with or without food. It doesn't require perfect food pairing, exact temperature, decanting, or fine crystal to enjoy. Some of it even comes with a screw cap (I know!).

3. It is the very best quality you can get for an affordable price. Enough said.

Here is my current line-up of great party wine. Again, my philosophy in wine (and life) is to look away from the large producers to encounter often spectacular best kept secrets.

1. Marcato Soave 2010 (Veneto, Italy) $10

This is my favorite new find. @DalaiWino suggested this as a dry wine alternative, and it was great advice. It is bright and crisp like a sauvignon blanc, but it is soft and floral and not as acidic or fruit forward. It will please both the Pinot Grigio crowd, the grass-and-citrus Sauvignon Blanc crowd, and the white Bordeaux crowd.

2. Foris Pinot Noir 2008 (Rogue Valley, Oregon) $17

This is a perfectly balanced Pinot Noir. It will please fans of European-style leaner Burgundy and the fruitier, spicier California-style enthusiasts. It is delicate with it has great structure, and is delightful to sip throughout a night of various hors d'oeuvre.

 

3. Arido Malbec 2010 (Mendoza, Argentina) $10

This is my medium-bodied go-to wine for company. I liked this description so much I didn't even bother with my own: (www.delavin.com) "Delicate red fruit and violet aromas interact with classic Malbec spiciness. Soft and round in the mouth with balanced acidity and sweet tannins."

4. Mistinguett Cava Brut Rose (Spain) $15

Ahh, the bubbly... an absolute holiday party essential. It does not have to be champagne. This cava is a methode champenoise beauty, meaning it is made to the exacting standards of sanctioned French Champagne. It has a gorgeous color and an elegant bouquet. It is floral, bright, and off-dry. Perfectly delicious on its own, it has no need for the aid of fruit juice, lavender syrup or St Germaine (not that any of those are a bad idea!).

5. Il Cuore Rosso Classico 2007 (Mendocino County) $13

This wine is my Cabernet alternative. It is a blend of Zinfindel, Syrah, Merlot, Petite Syrah and Petite Verdot from Mendocino County. It is a huge wine that is drinkable and subtle. It has notes of tobacco and chocolate following an initial punch of dark cherry and cassis. 

Cheers to great party wine. If you have favorites, please share them!

Libertine

Libertine, coaster

I had heard so much hype about the new Neal Brown venture downtown, Libertine, that I was almost worried to try it for fear of disappointment.  That explains why it took me so long to actually get there.

Seelbach + Gin Fizz

When Jeff and I anxiously made the effort, it took some time to actually find the place. Construction on Washington Street certainly did not help matters, but their sign is rather inconspicuous. I had the feeling that this was by design so as to keep the place feeling a little hidden, it is a Prohibition throw-back, after all. Once we found parking and our destination, the inside had a very, very cool vibe. It had the clean precision of a sushi bar, but it also had a little bit of a hush-hush feel about it, complete with dim lighting. Neutral from ceiling to floor, it felt modern and architectural. 

Libertine

Service was attentive but not without a few missteps. For instance, I had asked our server to recommend a good sparkling wine by the glass. She pointed me toward a rose (roses and bubbly are paired on their wine list, so I went with it). When she returned with a rose that was clearly not sparkling--and in the tell-tale white wine glass--she was confused when I spoke up. It took me far too long to convince her that I had wanted bubbly. That kind of lack of training surprised me a bit. I was a big fan of Le Explorateur, a bygone Neal Brown venture in Broad Ripple. Le Explorateur had my all-time favorite wine list, and the servers were impeccable in their knowledge and recommendations. Alas, times have changed. I digress...

Wild Mushroom Salad

We also ordered a pair of traditional cocktails.  Jeff had the Seelbach Cocktail Redux: Kentucky Vintage Bourbon, Orange, Lemon, Prosecco. He liked it very much. I ordered and Gin Fizz, which was nice. (It wasn't too sweet, which I appreciated, but it also was not overwhelmingly delicious either. One was enough.)

We went to Libertine not knowing if we would actually eat dinner, or just snack over cocktails. The menu is all small plates, organized by traditional course.  There are salads, appetizers, entrees, and desserts. We ordered the things I had heard most raving reviews about:  Beef Tataki and Duck Meatballs. We threw in the wild mushroom salad for kicks. The Duck Meatballs were served on a bed of deep-fried gnocchi. I was expecting to love the dish just based on this alone. I actually found the meatballs to be flavorful, but the gnochhi (though deep fried) was dry and starchy. The broth at the bottom was scrumptious, and the use of the egg yolk to richen the whole experience was genius. 

Duck Meatballs

The Beef Tataki was totally disappointing. I found the meat to be too fatty and fibrous to be served ahi-tuna-style seared rare. The flavors were nicely balanced with the traditional Asian profile (the arugula was a nice addition), but the texture just didn't work for me at all. The mushroom salad was chock-full of deliciousness. The fried garbanzo beans and cauliflower puree were a fabulous addition to the sultry, earthy mushrooms. The enoki mushrooms added a nice textural component as well. 

Beef Tataki

All in all, I give Libertine 3/5. Like the movie The Hangover, it was hyped a little too much to live up to its reputation. Good, yes. Cool, definitely. A Game-Changer? Not even close. The food was a little spotty, the service was ok, and the ambiance was killer. I will try Libertine again, mostly because I want Indianapolis to have a place downtown that is this cool.  I don't think I will plan on having dinner there (at least not when I'm overly hungry), because the food is pricey and a little hit or miss. We paid $120 with tax and tip for 3 small plates and 2 drinks apiece. Though I wasn't completely sated, I did enjoy the ambiance. Cheers!

Holiday Frittata

I should start off by saying that there is nothing "holiday" about this frittata except that we generally only eat this frittata on holidays.  Feel free to enjoy at any time of year.

I prefer frittatas to omelets in my house for a few reasons.  First, I'm not a fan of runny eggs (and this isn't possible in a frittata that is cooked properly). Secondly, it feeds a large group with ease.  Thirdly, it is easier to make a frittata appropriate for any meal (and convince people who aren't in the "breakfast for dinner" camp that is isn't breakfast food at all). Lastly, it is so easy! This recipe feeds 6-8. I always serve this with toasted bread of some sort and fresh fruit.

**Adding waffles, french toast or cinnamon rolls to the menu makes this a perfect brunch line-up.

10 large eggs, beaten

1/2 c. lowfat buttermilk

1/2 c. whole milk (heavy cream is an extra-indulgent substitution)

1/2 grated Parmesan cheese (use the Parmagianno Reggiano, it is so much better!)

1 c. shredded sharp cheddar, grated

2 small potatoes, peeled and chopped into 1/2 inch pieces

1/2 small onion, minced

2-3 T canola oil

choose 2 of the following:

*a big handful of finely chopped broccoli or broccoli raabe

*1 small diced tomato

*a big handful of chopped mushrooms

*a big handful of chopped fresh asparagus (thin works best)

*1/2 c. chopped cooked bacon, ham, sausage or chicken

*large handful of chopped spinach

*1/2 c. diced, seeded zucchini

Preheat oven broiler to 450F (if you can't choose temperature, choose "high" or normal broil setting). Combine eggs, buttermilk, milk, and parmesan cheese thoroughly (a large batter bowl works great for this is you have one. If not, a large mixing bowl is fine). Set aside.  Over medium heat in oven-proof skillet, heat oil and add potatoes. Cook for 5 minutes, and then add onions and rest of ingredients from list below (if adding spinach or tomato, wait a few more minutes before adding them, as they cook quickly). Sautee until potatoes are tender and onions are caramelized.  Add egg mixture, stirring constantly (a heat proof spatula works best) and pushing cooked portions of eggs to center as you go.  When about half the eggs are firm, place the whole skillet into the oven on center rack.  After 5 minutes, sprinkle cheddar cheese over the mixture and continue broiling until cheese is melted.  The eggs will puff up when baking, so make sure there are a few extra inches above the top of the skillet in the oven.  When the frittata is cooked through, eggs will not wobble when you shake the pan.  To serve, take a long heat-proof spatula and run it along the bottom and edges of the skillet.  You should be able to slide the whole frittata onto a large platter.  If it is stuck, inverting the frittata onto a plate is a second option.  Just garnish with cheese and herbs to to improve the presentation. Slice like a pie and serve.

Wild Wild Rice

In our house, carbs are a bit of a battle ground. (Not for me, I adore them all.) We have one resident who only eats fried or white rice (Chinese take-out style, very healthy), one resident who hates pasta with anything but butter, one resident who won't do potatoes except for baked, and the list goes on. 

My inner cook wants to say "Whatever, if they are hungry, they'll eat what I cook." There are times, however, when I just can't sit through another meal where the beautiful things on our table are picked at (by the teenagers) and then junk food is consumed at an alarming rate all night.

The compromise? Wild rice. Not a blend (brown rice is objected to by several constituents, even when in disguise), but just the actual wild rice.  It should be noted that wild rice isn't rice at all, but a variety of grass seed. Regardless, it's very healthy (full of fiber!) and everyone whom I regularly cook for enjoys it.  There are two ways to prepare it that are my favorite. I take a short cut and buy the Trader Joe's pre-cooked pouch.  It serves four hungry people and is ready to go in minutes.  I have also cooked it from it's dry state in my rice cooker, which works just fine but takes awhile.  Feel free to do either.

Wild Rice Provencal

1 pouch precooked Wild Rice (I like Trader Joe's brand)

3 T olive oil

1/2 c. orange juice

3 T minced onion

1 clove minced garlic

fresh parsley (to taste, added at the end)

1/2 c dried tart cherries OR cranberries

1/4 cup chopped almonds
1/2 T dried Herbes de Provence

salt

pepper

In a sauce pan, sautee onion on medium heat until it sweats (about 3 minutes), then add garlic. After another minute, add (cooked) wild rice and all ingredients except for parsley. Break up the rice with a wooden spoon and cover. Cook for 5-10 minutes, taking lid off if more moisture needs to evaporate.  It can stay in the pan covered for up to 30 minutes until the rest of dinner is ready.

Wild Rice with Vegetables

1 pouch precooked Wild Rice (I like trader Joe's brand)

3 T olive oil

3 T white wine or champagne vinegar

1/2 c. chopped onion

1/2 c. chopped carrot

1/2 c. chopped celery

1 clove minced garlic

fresh thyme and rosemary, chopped (to taste, added at the end)

Prepare as above. Cheers!

Twenty Tap

Beer flight

Monday nights are usually relatively uneventful. For Jeff and I, they usually mean a $3 pint at the Broad Ripple Brewpub and then some sort of easy dinner (out or on the grill). We were both craving burgers, and one of our friends mentioned that Twenty Tap had the best around. Twenty Tap is the relatively new brainchild of BR Brewpub Brewer Kevin Matalucci and his wife, Tracy, a caterer.  This concept is all about the craft brew, having (you guessed it) 20 draft options on any given night (and many from Indiana).

I was skeptical, as I had already heard plenty of mixed reviews. Walking in, I noticed a clean, bright, almost spartan eatery.  It could certainly use a little help in the ambiance department.  Our hostess was friendly and our server was great at recommending beer. Jeff ordered a flight of 3 (2 IPAs and a Pilsner for shock value), and Josh ordered an IPA.  Courtney and I decided to give the wine list a whirl. I drank the Angeline Pinot Noir (a steal for $7/glass) and Courtney had a Malbec. We were both pleased, though we wanted more selections. I know it's all about the beer, but a great wine list will go a long way to convincing the non-craft-beer crowd that this place is well worth it.

Oh holy cheese curds

What blew us all away was the food. I was instructed by the same friend to order the cheese curds. Even though I protested on account of calorie intake, he made us swear to order them. We did, and I must say they made the whole thing worth it even if everything else ended horribly.  They were the best cheese curds (possibly the best fried anything) I have ever eaten.  A la Brugge Brasserie, there is a plethora of homemade aiolis for dipping (we preferred the roasted garlic to the horseradish, but both were good). I also asked for grainy mustard, which I loved with the curds.

The Wrath with a side salad

Jeff and I split a burger called The Wrath (Bacon, Mushrooms, Onion, Lettuce, and Creamy Ale Bleu Cheese Sauce), and we chose a side salad instead of fries to go with it. At $9 it was a steal, and it's been a long time since I've had a better burger.  The bleu cheese ale sauce was terrific, and the beef (they use a combination of 3 cuts of beef) was juicy and full of flavor. The side salad that came with shockingly good, and featured romaine, shallots, fennel, mozzarella, and a punchy lemon vinaigrette.

Grilled Chicken Sandwich

Josh ordered the Grilled Chicken sandwich with prosciutto, arugula, provolone, and fig jam.  It was out of this world; the fig jam added just enough subtle sweetness to the peppery arugula and smoky provolone. The fries that came with it were tasty.  They weren't quite as addictive as Brugge, but they were definitely good. 

Ambiance.... ehhhh?

Twenty Tap gets a 4.5/5.  It scores extremely high marks for food quality, freshness, and taste, as well as great service.  I would love to see them kick up the ambiance a few notches and add more variety to their wine list.  I wouldn't trace any of that, though, if it meant sacrificing food quality or beer selection. I think Twenty Tap will do extremely well if they keep this up. Cheers!

My Office Pantry

It will come as no surprise to those who know me that the largest drawer in my office is not used for files or large office supplies.  Naturally, it is my pantry.   As much as I love my job, my pantry is my sanctuary when I'm stuck performing occasional less-than-stimulating duties.

What is in my pantry?  Well, most of what I buy comes from Trader Joe's, Fresh Market, and Costco.  I should mention that I incorporate as many fresh fruits and veggies as possible (especially when the farmer's market is in full swing), but this post is all about shelf-stable staples.

My pantry is organized by taste cravings:

SALTY

*Laughing Cow light swiss cheese spread triangles (It says to refrigerate this, but I have never felt the need. They are identical in flavor and freshness left unrefrigerated.)

*Kashi TLC original 7 grain crackers

*Stacy's Parmesan + Herb Pita Chips

*Terra Root Vegetable Chips (try the Mediterranean flavor)

*Microwave popcorn (You never know when you may have guests, after all).

*Raw almonds (Trader Joe's has pre-packaged serving sizes)

*Wasabi edamame

*Salted Sunflower kernels

*Peppered and Teriyaki Oh Boy! Oberto Beef and Turkey Jerky

*Mary's Gone Crackers Gluten Free Crisps (from Fresh Market)

 

SWEET

*Justin's Natural Maple Almond Butter

*Trader Joe's Dried Nectarines

*Trader Joe's Dried Tart Montmorency Cherries

*Peanut butter (call me crazy but I love Peter Pan brand)

*Honey (for peanut butter and TLC crackers)

SALTY+SWEET

*Nature Valley Sweet and Salty Peanut Bars

*Trader Joe's individual trail mix portions (the Simply Raw is my favorite)
*white chocolate covered pretzels

BREAKFAST

*Pretzel Croissants (from Trader Joe's)

*Better Oats Maple Brown Sugar Instant Oatmeal with Flax

*Trader Joe's Heart Healthy Whole Grain Oatmeal in Blueberry

*Agave Nectar (great to add to the Blueberry oatmeal)

DESSERT

*York Peppermint Patties (kill two birds with one stone-fresh breath + sugar jolt)

*70% cocoa dark chocolate bars

*Fig Newtons (the original only, not low-fat or store brand)

DESPERATE LUNCH/DINNER

*Progresso Chicken Soup with White and Wild Rice (it can pinch-hit as a meal)

IMPROMPTU CELEBRATION 

(you never know when you may get a surprise bonus, land a huge account, exceed your goals, or get a promotion... best to be prepared!)

*St. Germain (great on ice or splashed in prosecco)

*Prosecco (an hour in the freezer and you are good to go)

*a great bottle of red (mine is Terra Valentine Cabernet Sauvignon Spring Mountain 2005)

If you have an suggested additions to this pantry, I would love to hear them.  Cheers!

 

Quinoa Times Ten

I just came across this article citing 10 new ways to incorporate quinoa into a healthy diet. These all sounds great, but I know I will try #1, #8 and #10 very soon.

1. Cooked with brown rice in the rice cooker. Then topped steamed broccoli and sauteed veggies in sesame teriyaki sauce.

2. Wrapped in a burrito with corn and beans.

3. Steamed with fresh veggies and covered in a vinaigrette.

4. Mixed with black beans, scrambled egg, diced avocado and lots o’ hot sauce w/ a squeeze of lime.

5. In tabouli replacing the wheat.

6. Browned with a little butter first then cooked with with mushrooms, slivered almonds, and nettles.

7. Mixed half and half with homemade salsa.

8. After it is cooked… add black beans, diced tomatoes, minced garlic, sea salt, avocado, cilantro and squeeze some lime juice.

9. Fruity quinoa salad with yogurt, fruit, nuts, and dried raisins or cranberries. The quinoa is cooked w/water, apple juice, and cinnamon. YUM!

10. Cooked in chicken or veggie stock instead of water with several cloves of garlic and a bunch of my favorite herbs.

Thanks, Nature Moms blog. Here's the link to their post:

http://naturemoms.com/blog/2011/07/12/10-new-ways-to-cook-quinoa/

A2Z Cafe

A2Z Cafe

My friend Marty Barnes, an attorney a hallway over from my office, introduced me to the A2Z Cafe a little while ago. I was whining about all the chains around our office and how I was jonesing for something new.

Located in a little strip mall on 96th Street and Gray Road, I knew exactly what he was talking about.  It didn't look like much, and I had never even thought about going there.  Marty--a food enthusiast with great taste in lunch fare-- told me that I would enjoy it. 

Penne Gorgonzola

It doesn't look like much from the outside (they don't have much to work with), but it is surprisingly adorable inside. It has a Mediterranean ambiance (am I really in a strip mall?), and there is bright local art for purchase covering the walls.  The owner, Ash, is a very friendly man of Egyptian descent. After a brief conversation, I find out that he is the cousin of the owner of Canal Bistro in Broad Ripple (George).

 The menu is surprisingly large (breakfast, lunch, dinner),  fairly priced and Italian inspired. Ash gives us his recommendations.  The food is served promptly.  I choose the Vegetarian Panini (portobella mushrooms, spinach, tomato and fresh mozzerella with balsamic vinegar), which comes with a sup of tomato soup. It all tastes great and the portions are perfect for lunch.  Brent ordered the Penne Gorgonzola, with chicken and bacon in a Gorgonzola cream sauce.  His lunch came with a large side salad and garlic bread.  Marty had a BLT with a cup of tomato soup. Everyone was exceptionally happy with their meal (I tried the Penne, and it was fantastic).

Vegetarian Panini

local art adorns the walls at A2Z Cafe

I give A2Z Cafe 4/5 for great ambiance, fair prices, and consistently tasty food.  I went back again recently, and not only did Ash remember exactly what I ordered, he recommended something else that he thought I would enjoy based on my remarks the first time around.  The service at A2Z is fantastic and friendly (and quick if you need it to be). While they are only open for dinner on Fridays and Saturdays, I think it will be a regular lunch from now on.  Cheers!

Halloween Bash

Every year, Jeff and I throw a Halloween Bash.  We were supposed to be married on Halloween, but plans got pushed up quite a bit (to Memorial Day weekend) because of family matters.  Instead, we mark the day that would've been our wedding by a big party.  While this has always seemed appropriate and fitting, this will be our first year to fore go the tradition. We will have attended 8 weddinsg this year (the last being Friday), and frankly we need a break. 

The Bash will be on again next year, but in the meantime I wanted to share a few Bash secret recipes for your own Halloween festivities:

Wassail

1 gallon apple cider

1 cup orange juice

1/2 c. good brandy

1/2 c. Grand Marnier (Triple Sec also works, but use slightly less)

1/2 c. bourbon

2 cinnamon sticks

pinch salt

**For a wintery version, halve the orange juice and use an equal amount of cranberry juice. Garnish with cranberries.

This is the easiest thing in the world to make.  Simply put everything besides the liquor in a large pot and bring to simmer.  Add the liquor and simmer it until ready to serve.  Serve into paper, styrafoam, or ceramic. Use caution serving, the sugar from the juices gets extremely hot and leaves a nasty burn if you aren't careful.

Adult Cocoa

1 gallon whole milk (you could sub @% but it really isn't as good)

1/2 c. Godiva Dark Liquer

1/2 c. Kahlua

1/2 c. Vanilla Vodka (Stoli or Van Gogh are my favorites)

2 t. vanilla extract

pinch salt

marshmallows for garnish

**For a Mexican Chocolate twist, toss in a few cinnamon sticks and omit the marshmallow garnish.
 ***This is also tasty with a slight cayenne kick. Start with 1/2 teaspoon and go from there to get the desired level of heat.

Same instructions as above.  I have industrial coffee servers that are very convenient to keep these warm, but keeping them in big pots on the stove also works well.  The cocoa cools faster than the cider. Of course virgin versions of these are great for the kids, just omit the alcohol.

Cheers to Halloween!

Random Tips from Where Else (Pinterest)

I came across this pin on Pinterest the other day, and it got me thinking: "How many of these tips actually work?" I will make it a point over the few months (the impending holidays will give ample opportunity to test most of these concepts) and report back. If you have tried any of these tips, please leave a comment and let us know if they work!

(PS- I have tried a few of them, and my comments are in CAPS).

Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. 

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold. 

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. 

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat. 

To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up. 

For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a minty frosting. 

Add garlic immediately to a recipe if you want a light taste of garlic, and at the end of the recipe if you want a stronger taste of garlic. 

Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes. Serve alone or with vanilla ice cream.

Leftover Halloween candy (chopped) is a delicious mix-in in chocoltae chip cookie dough (sans the chocolate chips).  YES-ROOM FOUR DOES THIS AND IT IS AMAZING!

Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. THIS WORKS (TO WARM TOPPINGS FASTER PUT A LID ON IT)

Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up. 

Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving. 

Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster. 

Newspaper weeds away: Plant your plants in the ground, work the nutrients in your soil. Then wet newspapers, put layers around the plants overlapping as you go, cover with mulch, and forget about weeds.  MY MOM HAS VOUCHED FOR THIS

Broken Glass: Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily. 

No More Mosquitoes: Place a dryer sheet in your pocket. It will keep the mosquitoes away. THIS DOES NOT WORK-AT LEAST FOR ME

To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it. 

Flexible vacuum: To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings. 

Pin a small safety pin to the seam of your slip to eliminate static cling. It works; you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks. WHO WEARS PANTY HOSE WITH SLACKS?

Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. 

De-fog your windshield: Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser. 

Re-opening envelopes: If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. It unseals easily. WHO HAS A COUPLE OF HOURS TO WAIT?

Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair. I'VE BEEN DOING THIS FOR YEARS.

Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. flies are drawn to the cup and gone forever. 

Wash your dryer filter: dryer sheets cause a film over filter that will burn out the heating unit. You can't SEE the film, but it's there. It builds up on your clothes and on your lint screen. The best way to keep your dryer working for a long time (and to keep your electric bill lower) is to take the filter out and wash it with hot soapy water and an old toothbrush at least every six months.

our PRECIOUS new addition

Last week was a big week in the Fanning-Bowman house.  Our Weber gas grill--at least 15 years old by most estimates and recollections--finally got sent to grill heaven.  The cost to fix the old girl just outweighed what new grills actually cost. I will give Jeff credit, though, he put in some serious effort (tinkering, ordering parts, offering prayers to the grilling gods, etc) to save the grill I had been using for over half of my earthly existence.

Our New Addition

After the appropriate period of mourning, we decided to go in an entirely new direction. Largely for cost reasons, we opted for a Weber charcoal grill with a gas ignition. We needed a great inaugural meal to welcome this lovely little grill into our home and patio.  Inspired by a gorgeous pork tenderloin sourced at Fresh Market, we invited a bunch of friends and family over to welcome our new addition.

The night before, I used this marinade:

1/3 c. canola oil

1/2 c. balsamic vinegar

3 cloves minced fresh garlic

1 t sea salt

1 t course ground pepper

2-3 T chopped fresh rosemary

I placed the tenderloin in a 11x13 Pyrex baking pan, coating the meat with the marinade.  It's best to let this hang out in the fridge, covered in plastic wrap, for 24 hours or so. I turned it once the next morning.

The next day, as Jeff got the coals ready (with the propane started it only took 25 minutes!), I put some apple wood chips in a loose foil packet in the grill to create some smoking action. We put on the pork (medium heat) for about 15 minutes, turning once.  I like my pork cooked just past medium, so it is slightly pink consistently throughout.  The most important part is to let the tenderloin rest for at least 10-15 minutes before you carve it to let the juices redistribute evenly into the meat.

We served this amazing pork with oven-roasted Brussels sprouts and cauliflower, lightly dressed arugula salad (lemon juice, olive oil, salt and pepper), oven-roasted garlic and rosemary red potatoes & onions, and sea salt and rosemary bread from Fresh Market that we had grilled with an herbed garlic butter.

We served it with DeLoach Pinot Noir (brought by one of our esteemed dinner guests), and it was a beautiful complement to the subtle smoke of the pork. The charcoal made an enormous impact of the flavor of the meat (and the bread). I am officially a charcoal convert.  

I am confident that no grill has felt more love than our new addition that night.  The ooohing and ahhhing just didn't stop. Now all we need is a name.  Suggestions?  Cheers!

Seasons 52 Autumn Menu Highlights

Seasons 52 generously invited Indy food bloggers to a preview of their new fall menu.  There were so many courses and delicious offerings that I figured I would cut to the chase and provide the highlights and (and skippables).

Highlights:

Pumpkin Pie with Ginger Snap Crust

Ahi Tuna Seared Rare, sliced and served chilled with Asian cucumber salad and sesame crisps: probably the best seared tuna dish I have had in a long time.  The tuna is at an amazingly high quality, and it shines through.

Organic Arugula Salad with truffle dressing, Portobella mushrooms and Parmesan cheese: This was hands-down my favorite of the night. The dressing was full of intoxicating truffle flavor. My mouth started to water as soon as they set down the plate. It was simple and luxurious.

Gorgeously Prepared Brussels Sprouts

Spring mountain Farms All-Natural Chicken Cabernet with vegetables and Lundberg wild rice: comfort food at its best. The wild rice was incredibly tasty, and the Cabernet sauce (a surprise for me with chicken instead of beef) tasted like it has simmered all day.

Oak Grilled Filet Mignon with Yukon Gold garlic mashed potatoes, fresh vegetables and roasted mushrooms Fantastic quality, the Piedmontese beef was beautifully enhanced (but not overwhelmed) by the smoky oak flavor.

Pumpkin Pie Mini Indulgence with Ginger Snap crust: I'm not a pumpkin pie enthusiast but I could've eaten 10 of these. The ginger snap crust was a pleasantly sharp counterpoint to the velvety pumpkin.

Skippable:

Maple Leaf Farms Duck Chop Salad with apples, mint, cranberries, butternut squash, toasted pecans: this salad tasted a little confusing.  The mint was overpowering with all of the other wonderful fall flavors. 

Manchester Farms Boneless Grilled Quail Breast with mashed sweet potatoes and bourbon-chili glaze:  I found the quail to be too oily and the sweet potatoes a strange flavor combination with the glaze. Again, a little confusing.

The Winning Wine

All in all, we had a tremendous experience.  The quality of ingredients and skill of the kitchen staff is undeniable.  The Executive Chef took great care in explaining where he carefully sourced each ingredient, using local, all-natural, organic and sustainable products wherever possible. What I appreciated most (and this is evident in my list above), was that the vision is to allow the food taste like the best version of itself. At Seasons 52, they don't muck with the ingredients too much, opting for simple preparations and harmonious flavors to let the food speak for itself. It is truly refreshing (and healthy, of course!) Bravo, Chef! I'll certainly be celebrating the season at Seasons 52. Cheers!

Destination Garlic (New Smyrna Beach, FL

Puttanesca with Shrimp

This past weekend I was at the beach with some amazing women celebrating our dear friend's wedding (right around the corner). The weekend could be summed up by these words: laughter, sun, beach, friendship, wine, and Garlic.  That's right--garlic with a capital G. The Garlic is an institution in New Smyrna Beach.  It is an Italian cult classic; locals and Central Florida vacationers alike go to the Garlic to celebrate anniversaries, birthdays, weddings right around the corner, and anything worth a fabulous meal (Tuesday works for me).

The Garlic patio

I am the only one in our group that had not experienced his wonderland before.  When we walk in, we wind through a hall of distinctive pottery for sale, inside patios, outside decks, dining rooms, a bar...  I make a note not to go to the restroom by myself or I may never find our table again! The vibe feels like Key West + beach cantina + my [non-existent] Italian great-grandmother's cucina.  The whole place says "Salute!" so we fittingly order a great bottle of prosecco (Zardetto) and toast the bride to be.

Crusty Bread with Roasted Garlic

While we are deciding on our entrees, we are brought a crusty baguette with an entire head of slow-roasted garlic with olive oil, salt, pepper, and parmesan. It is music to my mouth, and pairs beautifully with the prosecco. We order entrees and more wine (Sauvignon Blanc to go with our seafood pasta). I should mention how wonderful our server was. We kept going around the table and telling stories of our bride (laughing, crying, snorting, we got messy), and she waited for the right moment to take our order, sensitive to our wine-heightened emotional state.

I order their house specialty, the Linguini Puttanesca, and pay homage to the beach by adding shrimp.  Also ordered: Prosciutto and Pea Tortellini and Shrimp and Scallop Scampi. 

The pottery room at the Garlic

Salads come with every entree, and I upgrade to a Caesar. I am so happy about this salad: the classic dressing is nutty and briny with anchovy, the croutons that are more cheese than bread... perfection.

The entrees arrive and everything was fabulous.  The Puttanesca was sublimely spicy and salty with capers, imported olives, and chunky San Marzano tomatoes. I was a little concerned that the shrimp would be overwhelmed by such a powerful sauce, but the combination was amazing.  The tortellini was in an unctuous pecorino romano garlic cream sauce. The uber-fresh seafood made the Shrimp and Scallop Scampi, but the rest of the dish was a little bland.

We are so incredibly full at this point, but we cannot resist dessert.  We just don't want this night to end! We order a mile-high dark chocolate cake, and a cream brulee cheesecake. Absolutely delicious. The only thing I can say is thank goodness we are finished with the bikini part of the weekend!

Caesar

The garlic gets a strong 4/5.  The ambiance is one-of-a-kind. [An aside: I may have neglected to mention a man bursting out in opera every few minutes, adding to the festivity (and hilarity) of the night.]  The food was divine, the service was outstanding, and I can't imagine a better way to celebrate approaching nuptials, or anything else for that matter.  Salute!