Eat Out For Less!

Other than the typical coupons, Groupons, happy hours, and early bird specials, there are ways you can reduce your bill in a restaurant.

1. Have a drink and an appetizer at home first. This has become a tradition for me and my friends. First of all, it's nice to have some time at home to relax before going out. Secondly, it's a nice way to build excitement for your dinner. It also means you can order less food and less wine or cocktails at dinner. It's also easy; I usually make a little board with 2-4 of the following: cheese, fresh fruit, raw veggies, hummus, nuts, dried fruit (dates and apricots are nice), wasabi peas, salami, etc. (You can also tailor it to you health or diet goals.) Added bonus: If you are in a group, this lets that one friend who's always late off the hook.

2. If you are drinking alcohol, skip the soft drinks, iced tea, or coffee. They add at least $5-7 to your bill for two people once you add tax and tip. 

3. Order a bottle of wine instead of glass pours. You will get more for your money. Many restaurants price their glasses as either a third or a fourth of the bottle cost to account for their spoilage liability. Typically you get 4 large or 5 medium glasses from 750ml. This is especially true for sparkling wine, as glass servings are smaller and you get much more.

4. Don't be afraid to ask your server for a budget-friendly recommendation! A great server will be happy to oblige. Just factor this in when you tip and give extra for the consideration (see my tipping note below).

5. Split an appetizer, salad, and an entree. Portions are generally huge, so this is usually plenty of food for two. It also lets you try more than if you just ordered entrees. If you are worried about a split plate charge, you can just say "We're sharing everything, so an extra plate would be great." If you are still hungry just order a dessert...

6. Order several appetizers as dinner. This is one of my favorite things to do because I like to try as many things on the menu as possible. Appetizer portions are typically larger than I expect, so we order 3 and it's usually perfect.

7. Go home for dessert and a nightcap. Personally, I find dessert to be the most frequently disappointing aspect of a restaurant meal. Nothing is worse than a stale, dry chocolate cake or a mushy 5-day-old tiramisu. Sometimes it is fantastic, but I usually prefer dark chocolate, sorbet, or gelato (or a great port or limoncello) from my own stash.

8. Call ahead if you are celebrating something (birthday, anniversary, etc) and mention it. Restaurants who do nothing special (free dessert, etc) for a special occasion are just lame.


On a side note, please remember to tip your server well. I always tip a little extra if I am purposely trying to lighten up my bill. Developing a repoire with a great server is also a nice way to get a fantastic experience on a repeat visit. Many of us have served at one point or another, and it is not an easy job. Nothing is more frustrating that the patrons who drink water and split the cheapest sandwich on the menu. I don't fault anyone for what they order, but I hope they realize that servers live off tips, not their sub-living-wage hourly pay. As in any industry, providing great service really adds to the experience and should be rewarded. In the restaurant industry, that means tipping well. Cheers to getting more for less! 

Napolese

Double Chopped Salad (Vegetarian)

Napolese has been touted as a great place to have an authentic Neopolitan pie (imagine that, given the name). I contend that it is this-- and oh so much more.

I send everyone I know to Napolese, especially for date night. The restaurant is casual, intimate, and bustling without being obnoxious. It is also a place where you know immediately that the crowd is comprised of regulars who are definitely in the know. There may be a wait, but never mind. Have a glass of wine and wait it out. The staff is efficient enough that they usually beat the estimated wait time significantly. It would be nice if there were a larger place to wait (it can be tricky to not feel like you are in the way of the service machine that characterizes the entire Patachou brand), but the whole Euro vibe makes you feel a little "C'est la vie" about the whole situation.

The wine list is great. It is Italian excepting a few whites from California, New Zealand, and the like. I really like the Quattro Mani Montepulciano (Abruzzo) a great value at $8 a glass. The Maschio Prosecco Brut (Treviso) is a great bet for a date. At a $24 bottle, it suits most tastes with its off-dry finish and fruit-forward bouquet.

The beer list is comprised entirely of local Sun King selections and a few Italian imports (Peroni, etc). I applaud the effort, but it's just too expensive (each beer is $6) for non draught options. I'd always elect to drink the wine given the choice, but perhaps that is by design.

The salads are my favorite part of this menu.  I can't resist the double chopped salads (an "everything but the kitchen sink" style of salad dressed with a lively vinaigrette). The vegetarian version is my favorite in the fall and winter, because it typically includes roasted squash. The don't list everything in the salads because it fluxes according to the seasonal pie toppings. The version I had on this night had mixed greens with roasted squash, broccoli, garbanzo beans, roasted peppers, shaved mushrooms and several kinds of cheese. I am also obsesses with the arugula salad with shaved mushrooms, simply dressed with Parmigiano Reggiano, olive oil, and sea salt.  The salads are perfect for 2 people to share.

The pizza truly is the main event at Napolese. It lives up to the hype. The oven (kept at a scorching 650F or so) creates the perfect, tender-on-the-inside, almost-burnt-on-the-outside crust. I haven't yet had the pleasure of eating pizza in Napoli, but I have it on good authority that this is as close as it gets. Knowing Martha Hoover's exacting standards and attention to every culinary detail, I tend to believe it. We choose the It's Not Easy Being Green pie with arugula pesto, new potatoes, wild mushrooms and provolone. Since we are seated at the counter, we see the cooks in action, treating our pizza with care as they stretch the crust, top the pie and slide it into the belly of the beast. We watch our little pizza in the oven for every painstaking minute that it cooks, anticipating with great joy the moment where we get to devour it. Devour we did. In fact, we were so frenzied that I forgot all about the photo until we were halfway through (my bad). It was delectable! The flavor combination was perfect, and the pesto (admittedly oilier than a red pie) added so much flavor with it's mild but peppery arugula bite. I should mention that we split a salad and a pie and had plenty of food (though we did opt to take some homemade gelato home for later).

It's Not Easy Being Green pie

**I also recommend getting a side of the pizza sauce for dipping the crust (especially for a white or pesto pie). You have to order it when you order your pizza, though, because they heat it in the oven and it takes several minutes. No microwave on site- how refreshing!

I give Napolese 4/5. The only ways it could improve is 1) more space while you are waiting for your table and 2) the beer pricing. Other than those minor detractors, I think Napolese is the perfect night out for a reasonable cost. For 2 glasses of wine, salad, pizza, and gelato we paid $55 with tax and tip. Not too shabby for a night of European enjoyment in the neighborhood.

Hiatus Over!

So I took a hiatus. January just called for a break from blogging. Refreshed, I start 2012 clear-headed and ready to go. Lots has happened in the world of food and wine, so bear with me as I attempt to cover it all without wasting anyone's time!

Here are some things coming up...

Reviews: Napolese, Noah Grant's, Ambrosia, Ripple Inn, Libertine (part 2)

Recipes: Lots of easy pasta dishes, Kahlua-Maple French Toast

Excursions: Nashville (TN), Chicago, etc etc

+ Much more (bargain wines, cocktail ideas, etc).

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!

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!

quick favorites round-up

The following is a quick round-up of current f + f obsessions.

Pizzology's weekday lunch special

You get a Pizzeta Persona (definitely big enough to be satisfying) + small chop salad or a cup of the daily house made soup + fountain soda or fresh brewed iced tea for $9.  (served M-F from 11a-2p). Right now I'm digging mushrooms and smoked mozzarella on a red pie, and prosciutto and artichokes on a white pie.

Kokomo 2008 Cuvee 4791 Dry Creek Valley

This blend is the perfect wine to go with a chilly autumn evening and a fireplace.  Merlot, Cabernet Sauvignon, Zinfindel, Carignan, Petitie Syrah, and Syrah combine to make a nose filled with leather and blackberry.  The body is full of rich oak and dark fruit, and the finish is dry and earthy.  It has a great mouth feel which makes it deliciously sippable with no food.  I happened to pair it with dark chocolate, and it was a home run.

NEW 1933 Lounge (St Elmo)

This upstairs lounge is everything what the downtown scene has been begging for! It is cozy, comfortable, chic, and the personal service is unmatched in other night spots. The ambiance is warm, with a vintage-industrial Americana feel. I know this will be incredibly popular, but selfishly I would love for it to stay under the radar.

 
Riondo Rosé Prosecco with a  splash of St. Germain Perfection. Enough said.

Chimichurri Pesto

I've been buying this at the Broad Ripple Farmer's Market (my favorite is from the Country Mouse stand, but there are a few other vendors).  It is hands-down the best way to prepare lamb kebabs.  Marinate the kebab meat in the pesto (1/2 c), lemon zest, 1/4 c of olive oil, and 1/2 cup of plain yogurt for up to 48 hours.  As soon as the kebabs come off the grill, brush them with more pesto and serve. I serve them with couscous and grilled veggies. This is also a great marinade for pork chops (just lose the yogurt). The pesto freezes beautifully for year-round use.

2005 Amphora Cabernet Sauvignon, Polesky Vineyard (Sonoma County)

This cab is the perfect way to usher in the autumn chill.  It is big and bold, but well-balanced and round.  Be sure to decant it, as it is much better after it has an hour to breathe.

Trader Joe's English Cheddar with Caramelized Onions

This is a great party cheese.  It's unexpected sweetness plays well against the sharpness of the cheddar, and keeps the crowd interested ("wow! what is that?" will be exclaimed multiple times). It's a no-brainer to serve with any cracker or crostini you have lying around the house.

People's Mound Builder IPA (Lafayette, IN)

While we always try to have great local beer on tap in our basement bar (affectionately known to our neighbors and friends as the Paxton Pub), all of our house guests just can't stop talking about this one.  It has huge hops but is very smooth.  Check it out.


Cheers!

1933 Lounge (St Elmo)

Well, well, well.. what do we have here?  Could it really be true?  Downtown Indianapolis has a real lounge? It's true. Better yet, it's the kind of place you want to sit down and [literally] stay awhile. It's smoke free. It's not overly noisy (even when crowded!). It's beautiful. It just may be perfect. 

St. Elmo's opened its upstairs 1933 Lounge this past weekend. As an unabashed lounge enthusiast and a huge fan of the concept of enjoying an evening out without having to eat in a traditional restaurant, I braved opening night.  Call me crazy, but I just couldn't keep myself away. Maybe it was a foodie's instinct, but I just had a hunch this place would be special.  This is Elmo after all, and they take their reputation seriously.

We are ushered upstairs at the front door and immediately greeted by a lovely hostess. The host staff is comprised of lithe beauties in their own red dresses (brilliant!), making them as easy to find as they are stylish. As Elmo does, the place is staffed to the nines, completely thwarting the concept of being slammed, giving poor service, and having unsatisfied guests.

I have to take a little time to gush about the decor. I instantly fall in love with the exposed brick, beautiful wood floors and eclectic lighting. This place is big--but it feels cozy and approachable. Every seating area has it's own unique feel--antique mirrors, sideboards, chandeliers, or sconces set each area apart--but it is a very cohesive concept. I can't stop staring at everything because it is just so darn gorgeous. Ahhhh... I digress.

The signature cocktail

Back to the review! We opt for a seating area with a comfy cognac leather sofa and two great club chairs. We decide to give the place the full Monty:  appetizers, specialty cocktails, the works! Courtney and I order the French 75.  The boys order the signature Elmo Cola, which is a fancy bourbon and Coke. Then we order apps.  I am in love with their menu, because you can actually eat a full meal without ordering a bunch of fried food or super-heavy dips. Leave it to Elmo to have not one, not two, but four beef options as appetizers!

Like beef-starved travelers fresh out of India, we order all four: Filet Chops (I've only heard of this mysterious wonder), Beef Carpaccio, Filet Sliders and Mac + Cheese, and a sliced New York Strip with Parmesan Crisps.  Though we try really (really!) hard to eat like civilized folk in a high-society setting, we still manage to wolf down everything in a matter of a few minutes. The food blew all of us away. Between Courtney and Jeff we have about the two biggest and most critical beef eaters I've ever seen, so that's really saying something!

The carpaccio is the best version any of us had ever had.  The cheeky menu touts it as "pounded nirvana," and I can't disagree.  The arugula, capers, parmaggiano reggiano, and lemon were just perfect compliments to said pounded nirvana. The macaroni and cheese had a pleasant and surprising amount of white pepper, which combined with the bacon to make it zingy (and not too salty!). The sliders are always awesome (we knew that going in).  The sliced New York was topped with an herb-garlic butter sauce that was to die for.... Those little filet chops (think lamb chop but of filet mignon) were succulent and definitely worthy of the Elmo name.

We also loved our cocktails.  The French 75 has gin, St. Germain, prosecco, and lemon (I secretly think they concocted this just for me).  The Elmo Cola was cute... served with mini Coke bottles with an optional $8 shot to make a second cocktail with your leftover half-bottle.  Jeff likes those little bottles so much he just drank his straight up. The Spicy Margarita was a little watered-down at first, but they fixed it and it was great. The Russian Mule was served in a funny little copper mug.  It had the very distinctive flavor of strong ginger beer.

Our service was impeccable.  The General Manager, Chris, stopped by right away and periodically checked in to make sure everything was up to snuff.  Our server was friendly and attentive.  On night one the place seemed to run like a well-oiled machine. As a veteran of this industry I understand just how rare (and improbable) that is.  Then again, this is Elmo, and they get it right.

Filet Chops

Carpaccio

Slider w/Mac+Cheese

Russian Mule

New York with Parmesan

French 75 (aka F+F)

Sublimely Happy Foodie

 I give 1933 Lounge top marks of 5/5. It's pricey, but it's worth it. Jeff and I decided we will enjoy this prime location at least one a month, even if it is just for a cocktail and a split beefetizer.  I will absolutely take my boss the next time she is in town, because she will love me (and Indy) more afterward. The food and drinks are outstanding, the service is personal, and the ambiance cannot be beat. I will continue to rave about this remarkable downtown gem. As I told Chris (the GM), I may never go downstairs again. Cheers!