tag:blogger.com,1999:blog-15006319195552922012024-03-13T00:25:07.865-04:00Cookbook CafeThis is my place to share and create recipes, review cookbooks, restaurants, rant, rave and generally vent my culinary spleen for food enthusiasts from Palm Beach County and beyond....Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-1500631919555292201.post-58876909039849341152008-09-17T10:48:00.003-04:002008-09-17T10:52:23.161-04:00update your bookmarks!<div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 51, 51); "><span class="Apple-style-span" style="font-size:large;">We're on the move! please update your bookmarks to my new site www.eatpalmbeachcounty.com. This site will remain open with all the content available but all the new entries will be at the website. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 51, 51); font-size:18px;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 51, 51); "><span class="Apple-style-span" style="font-size:large;">See you there!!!</span></span><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 51, 51); font-size:18px;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 51, 51); "><span class="Apple-style-span" style="font-size: medium;">Lisa</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 51, 51); "><span class="Apple-style-span" style="font-size: medium;">x</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 51, 51);"><a href="http://eatpalmbeachcounty.com">www.eatpalmbeachcounty.com</a></span></div><div><br /></div><div><br /></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-60843879493513233012008-09-07T15:02:00.007-04:002008-09-07T19:40:58.478-04:00Metronome Brasserie, PGA Commons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlz5JoRSUBT1N0tpcSGPlC8uoFgV_AcYqnENkxBmB5hiHmr4j-9NrdXcQx-ubP8AAPmw7EBODL59sIaA3-SIv4SbwQi9ClGy3EYlCilIJyyuprSVgf4PDLzc0feiMrMdSc3cVgBtsA6nQ/s1600-h/Picture+515.jpg"><img id="BLOGGER_PHOTO_ID_5243413854955673266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlz5JoRSUBT1N0tpcSGPlC8uoFgV_AcYqnENkxBmB5hiHmr4j-9NrdXcQx-ubP8AAPmw7EBODL59sIaA3-SIv4SbwQi9ClGy3EYlCilIJyyuprSVgf4PDLzc0feiMrMdSc3cVgBtsA6nQ/s320/Picture+515.jpg" border="0" /></a><br /><span style="color:#663333;"><strong>I'll start this review by declaring a teeny weeny bias</strong>. I <em>really</em> love all things French. The country itself, the food, the music (even torturing Dr. Dave for 3 weeks solid with the chorus of 'non je ne regrette rien' after watching La vie en rose), the people, the fashion, and the decor. You name it; this francofile loves it. </span><br /><p><span style="color:#663333;">We've visited Metronome for dinner a couple of times and always enjoyed the entire dining experience and thought it was about time we went for the new Sunday Brunch offering. </span><span style="color:#663333;">We arrived at midday to find the restaurant about a quarter full with a nice mix of clientele; young & old, a few kids thrown in. The tables are wonderful, true Parisian brasserie style (although much cleaner!), rich red banquettes & rustic wooden tables. Our server was very friendly (they don't take the french thing too far...) and quickly reeled off the specials. They accommodated Mia who was in a grilled cheese mood and brought out a wonderful warm wholegrain bread for Cecile. A word about the butter. AMAZING! Artisan produce at its best. I'd come for that alone in all seriousness. </span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcObm-10r-Q7p_pct_mSZZO7LzKLX3zOUsnrHEglD3AuBmeFVC2YKGf66msdGQkFIz7NmcYHRV3xkvKk67YrkmKIjubR3k8yyBlkC7A7YRNbuJ8_5liB94AReDumJ2a8niAgZrbAidmM/s1600-h/Picture+513.jpg"><img id="BLOGGER_PHOTO_ID_5243413850087375682" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcObm-10r-Q7p_pct_mSZZO7LzKLX3zOUsnrHEglD3AuBmeFVC2YKGf66msdGQkFIz7NmcYHRV3xkvKk67YrkmKIjubR3k8yyBlkC7A7YRNbuJ8_5liB94AReDumJ2a8niAgZrbAidmM/s320/Picture+513.jpg" border="0" /></a><br /><p><span style="color:#663333;">To the food; I ordered the goats cheese & spinach omelette $10.75; a perfectly executed dish filled with creamy chevre, fresh spinach & a tomato confit alongside some 'roasted' potatoes. The potatoes could've been a little crisper but they were perfectly paired with the sweet caramelized onions. Dr. Dave went with the blueberry buttermilk pancakes $9.50 which he demolished. They were made with a light hand and served with 'proper' maple syrup and an orange & honey butter. These touches really count. Aunt Jen (Dr. Dave's sister) was with us and she sampled the Eggs Benedict $11.75 which she said were excellent. That's an easy dish to screw up and trust me, if they had, she's the person who would've noticed!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNOBUP118cAwzP7RFa5ylvjCZhyphenhyphen6ho0MnXbbr041LaW-jnRWiSG4UqEs3WFvqe2lsPOY_1SQPmoh-aFAQwjEqSzVSRqwCs5c2dnxAwY4UvWMD8uolPlzHdYSPggDDY2uakGFA8aPucgY/s1600-h/Picture+518.jpg"><img id="BLOGGER_PHOTO_ID_5243413841032354434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNOBUP118cAwzP7RFa5ylvjCZhyphenhyphen6ho0MnXbbr041LaW-jnRWiSG4UqEs3WFvqe2lsPOY_1SQPmoh-aFAQwjEqSzVSRqwCs5c2dnxAwY4UvWMD8uolPlzHdYSPggDDY2uakGFA8aPucgY/s320/Picture+518.jpg" border="0" /></a></span></p><br /><p><span style="color:#663333;">The kicker to this whole brunch deal is that a Mimosa or Bloody Mary is included in the price. You could pay $7 easily for the drink alone at another restaurant. Its shameful that is this restaurant wasn't packed to the rafters with a line out the door, I'm ready to go back on a weekly basis and if you are a lover of quality food enjoyed in a beautiful Parisian atmosphere then swing by Metronome! (geddit?)....</span></p><p><span style="color:#663333;"><u><span style="color:#0000ff;"><a href="http://metronomefl.com/">http://metronomefl.com/</a></span></u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5Smm1GjNbBqh60E0PQscFUBe1rBu3jVhZDDMbO64PAs2kmQyR7FLgEQbKFdZA6MpXiw-igRWElGUgALaemg7SR8Da0Euc8aQLDTYHR06Ho_UYd5xNB3lz_WLizIGU879x9xhdlTP5h0/s1600-h/metronome.jpg"></a></span></p>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-61617124373813747282008-09-04T14:00:00.005-04:002008-09-05T08:00:06.934-04:00Ike n One Gas Burner....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5FU9HSteqT3q-d8iv_SZQ1FoSRVLoNTG4k0GCcSHI1C7KLRzfQSPWa_GWVpqrM5zRyG6Ywx9xS5_oJxIwbLBgNZ-RTtchAhO4veETL6inqu7Whdz2gANInt13yyNLhwaARMEitDnwTU/s1600-h/Picture+508.jpg"><img id="BLOGGER_PHOTO_ID_5242504130142771330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5FU9HSteqT3q-d8iv_SZQ1FoSRVLoNTG4k0GCcSHI1C7KLRzfQSPWa_GWVpqrM5zRyG6Ywx9xS5_oJxIwbLBgNZ-RTtchAhO4veETL6inqu7Whdz2gANInt13yyNLhwaARMEitDnwTU/s320/Picture+508.jpg" border="0" /></a><br /><div><span style="color:#663333;"><strong>Finally I have something in common with Tina Turner</strong>... no; not multi millionaire status, internationally recognized singing talent or legs up to my armpits... but I DO know what its like to have Ike breathing down your neck and threatening to knock your lights out... </span></div><br /><p><span style="color:#663333;">Firstly, before you go and drop a few hundred panic buying extra packets, cans and nonsense, have a look as see what you already have and consider the nutritional needs of your family. </span></p><p><span style="color:#663333;"></span> </p><p><span style="color:#663333;">Chances are you'll have meat in the freezer (I always have ground sirloin), frozen vegetables, cans of beans & of course that Bogo pasta (I have a glut or Barilla wholegrain). Secondly, the day before the storm hits, get the pasta cooked, rinsed, dress with a little olive oil or other (safe) dressing (nothing mayonnaise based), Get your freezer stuff used; cook the ground beef, add a jar of marinara sauce, add the beans (Bush's maple are Dr. Dave's favorite), sweetcorn or whatever you have that'll rot with no power. This is a one pot dish that really packs a nutritional punch and so much better than munching cheerios from the box! Assemble a man sized dish of the stuff - put in the fridge and when the lights go out you'll have something you can easily warm on that one sad little camping stove you always knew would come in handy.</span></p><br /><p><span style="color:#663333;">Naturally if you have a generator, let me know what time to stop by with my bottles of warm Korbel and my shower hat. </span></p><br /><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;"></span></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-60551615971893905342008-09-02T18:51:00.005-04:002008-09-02T19:05:24.832-04:00KNOODLES<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOr58iByQvDycX78YbSeoOWm1ykdKl1C264VNb4_lG53a9C-W9a7T9pjfNvvvswdamFB0icqwQ1tQy5DKKvvdjrU-6rav2sgt9yCCGWwufc1CXgL-nOoh_f_kSwb6lXLCArqgLCSL-wk/s1600-h/lipton.jpg"><img id="BLOGGER_PHOTO_ID_5241562429116617458" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOr58iByQvDycX78YbSeoOWm1ykdKl1C264VNb4_lG53a9C-W9a7T9pjfNvvvswdamFB0icqwQ1tQy5DKKvvdjrU-6rav2sgt9yCCGWwufc1CXgL-nOoh_f_kSwb6lXLCArqgLCSL-wk/s400/lipton.jpg" border="0" /></a><br /><div><div><span style="color:#663333;">Evening mealtimes can be a rush. My one year old is at a stage where anything vaguely adult is attractive and toys are a bore - think remote controls, phones, cellphones, handbags, ovens, all drawers and you get the picture. Quick, deft cooking is the key - so filet mignon <em>(remember on sale at Josephs Classic Market);</em> crisp new season green beans and... and... and there's the stumbling block. What 'side' of interest can one produce in the time it takes to char grill a filet? </span></div><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;">I confess to a little Bogo stash of dried, readymade sides. I know they don't have the best of reputations in culinary circles and I'm sure Gordon Ramsay would sooner starve than feed his kids one but what the heck, the price was right. Imagine my shock, distress and horror when Dr. Dave declared them quite the tastiest noodles he'd had in a long time. Oh the wasted years..... </span></div></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-65591031938718633342008-09-01T19:07:00.005-04:002008-09-01T19:29:43.438-04:00Polynesian Luau Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEias9k4HGhQO87VsdX4iKL-vf9lp8YHdZnRJ41di5uM7toYmkTnGCCxYWb7QX4MoftQ8NxQ7pe7pn8VI8wrxtxSltDDHV0ict8zHOtiuNr1olaMidJEWqgw9CKmKJUgQScmGnBeLZ_A8zY/s1600-h/Picture+393.jpg"><img id="BLOGGER_PHOTO_ID_5241199077807068146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEias9k4HGhQO87VsdX4iKL-vf9lp8YHdZnRJ41di5uM7toYmkTnGCCxYWb7QX4MoftQ8NxQ7pe7pn8VI8wrxtxSltDDHV0ict8zHOtiuNr1olaMidJEWqgw9CKmKJUgQScmGnBeLZ_A8zY/s320/Picture+393.jpg" border="0" /></a><br /><div><span style="color:#663333;"><strong>This is an adaptation</strong> of a recipe from one of my vintage Disney cookbooks. My brother & sister in law </span><span style="color:#663333;">are huge fans of the Polynesian Hotel at DisneyWorld and I wanted to give them a little taste of something they love from a place they have great memories of. </span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;">My version of the recipe mixes the quantities and amends the dressing. I'm not one for the oversweet salads. The pears give enough of a sugary hit without too much in the dressing.</span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;">Here's a guide to what you'll need for a starter / side salad for 8-10 people.</span></div><br /><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3p5_F1Pq8cllukwHsuJevn_LmIVvhT2fiIsOMYA0-82KvGOSlhcz6Z2Byd8YvK40PRa1nbuY0Q8tA8jCgPG99cF9Il0Da-ui0ro_8iRzyymtU7URpjVJx_KVO83zkRl-kVkGiIXVSMw/s1600-h/Picture+393.jpg"></a></span></div><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"><strong></strong></span></div><div></div><br /><p><span style="color:#663333;"><strong>Recipe Ingredients</strong></span></p><ul><li><span style="color:#663333;">2 x bags of spring mix salad</span></li><br /><li><span style="color:#663333;">a cup of crumbled blue cheese (I used Gorgonzola)</span></li><br /><li><span style="color:#663333;">1/2 cup of smoked almonds chopped</span></li><br /><li><span style="color:#663333;">1/2 a red onion thinly sliced</span></li><br /><li><span style="color:#663333;">3 ripe pears (whatever's seasonal) cored & thinly sliced</span></li></ul><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"><strong></strong></span></div><br /><div><span style="color:#663333;"><strong>For the dres</strong></span><span style="color:#663333;"><strong>sing:</strong> 1/3 cup of fresh squeezed orange juice, 2 tbs Japanese rice vinegar, salt & pepper, 1/4 cup of canola oil. (you can add a teaspoon of sugar if you like a sweeter result).</span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"><strong></strong></span></div><br /><div><span style="color:#663333;"><strong></strong></span></div><br /><div><span style="color:#663333;"><strong>Method</strong> - <em>What method?</em> Compose salad, whisk dressing and serve on side. </span></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-55264506779177219172008-08-31T10:34:00.003-04:002008-08-31T10:51:39.361-04:00Chili's, Legacy Place, Palm Beach Gardens<div><span style="color:#663333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fX1Qr0_RGuD0yif-Tb5tkfV8rs4i-syTy00gs_iqA-voapSgdp0GmPM7ybTv7mjgVHy4i3KD5S6QiDE4JlAxTCwYcPE_EVf2OQpeZLvw3TZbkhpBXfQUsDKk4z0vypNeNambeQmhxsU/s1600-h/Picture+477.jpg"><img id="BLOGGER_PHOTO_ID_5240692999500553410" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fX1Qr0_RGuD0yif-Tb5tkfV8rs4i-syTy00gs_iqA-voapSgdp0GmPM7ybTv7mjgVHy4i3KD5S6QiDE4JlAxTCwYcPE_EVf2OQpeZLvw3TZbkhpBXfQUsDKk4z0vypNeNambeQmhxsU/s200/Picture+477.jpg" border="0" /></a>If you're looking for cheap n cheerful on a Saturday evening or any night for that matter, you could do alot worse than Chili's. It's become quite a regular standby for us which has as much to do with the food as the 2 for 1 drinks! </span></div><br /><div></div><br /><div><span style="color:#663333;">Its consistent, reasonably priced, children can make noise without you worrying too much about disturbing date night diners and they have a kids menu that isn't an insult to them OR you.</span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ydIFS3sBz94zLIPAwNtHFDsU-21WmC-t_Pw1p_0ufV8ajRPPCh6iQ-OO-1vlTCmq-Fg1ygcoZrdxq1aLRIZAcpNIlUsOTfjMai0wN3G6o3RbrMcUJ73JebKm1Er80bYYlDbEd4QbEP0/s1600-h/Picture+478.jpg"><img id="BLOGGER_PHOTO_ID_5240693004312241074" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ydIFS3sBz94zLIPAwNtHFDsU-21WmC-t_Pw1p_0ufV8ajRPPCh6iQ-OO-1vlTCmq-Fg1ygcoZrdxq1aLRIZAcpNIlUsOTfjMai0wN3G6o3RbrMcUJ73JebKm1Er80bYYlDbEd4QbEP0/s200/Picture+478.jpg" border="0" /></a>Dr. Dave went with the <em><strong>habanero boneless wings $8.29</strong></em> which he described as 'way too spicy' but that's just him, if you were scarfing them down with a frozen margarita or six they'd probably be just fine. Also he doesn't do ranch dressing which would've cooled things off so he only has himself to blame. I had a couple too and although he was right, there was a little burning tongue action - they weren't killer. I had the <strong><em>buffalo chicken salad $8.49</em></strong> ; a crispy mix of leaves, tortilla strips, boneless buffalo chicken and blue cheese. Not exactly on the healthful side of the salad scale but <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07C9uikpCyd8bqMv1xXQBPD-jjAtJFCTGTjK9VA-cK6nnTj9YcLNxLFbDTmOuPROxxdCZy89AKs13-u5A8kmjbjsrSi1G3HHSJTIKVBVODrXUuWvvn_KPLMVHYacIAc8rU-snRUSfPic/s1600-h/Picture+480.jpg"><img id="BLOGGER_PHOTO_ID_5240693009787680130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07C9uikpCyd8bqMv1xXQBPD-jjAtJFCTGTjK9VA-cK6nnTj9YcLNxLFbDTmOuPROxxdCZy89AKs13-u5A8kmjbjsrSi1G3HHSJTIKVBVODrXUuWvvn_KPLMVHYacIAc8rU-snRUSfPic/s200/Picture+480.jpg" border="0" /></a>extremely satisfying. Mia had pizza & corn, Ceci had mac & cheese & broccoli trees. Kids meals are $3.99 a piece including a drink - can't go wrong for that!</span></div><br /><div></div><br /><div><span style="color:#663333;">Friendly staff, decent food; this place does everything it says on the label. We'll be back...</span></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-1534196253457283422008-08-29T10:21:00.004-04:002008-08-29T10:52:01.430-04:00Easy Weeknight Family Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHX5DH8v-BTTVFDn-nzB0ulSNwC8-WfvgB1daLnmmVglmVptVL4ikm-A_VutGjcnDiM5LMJgGZ1MLCf960PPkcEoYb0ql2HB3CGXA9shBDUBP9MqH6v1GgI8DuRatVBkSQefgqlcUK5As/s1600-h/Picture+473.jpg"><img id="BLOGGER_PHOTO_ID_5239949686733434722" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHX5DH8v-BTTVFDn-nzB0ulSNwC8-WfvgB1daLnmmVglmVptVL4ikm-A_VutGjcnDiM5LMJgGZ1MLCf960PPkcEoYb0ql2HB3CGXA9shBDUBP9MqH6v1GgI8DuRatVBkSQefgqlcUK5As/s320/Picture+473.jpg" border="0" /></a><br /><br /><span style="color:#663333;">The school runs are back on; schedules are overcrowded with after school programs and you have little or no time to cook before everyone's at the table looking to eat...</span><br /><br /><span style="color:#663333;">One thing that works for my whole family on busy days is the pasta bake. I've made numerous variations on a theme depending on the old BOGO collection or whats fresh or simply what we feel like eating. </span><br /><br /><span style="color:#663333;">The simple genius of this dish, apart from its versatility, is that you can combine every element of the meal in the one dish, prepare it ahead of time and in 15-20 minutes its ready to eat. By the time the crusty sneakers have been removed and you've unpacked the lunchbox - its done!</span><br /><br /><span style="color:#663333;">I'm a pretty organized cook. I buy chicken breasts in bulk and grill them, slice them and have them ready to go in the fridge. Its far easier to do it this way than cook from scratch every night - I also only have to clean up once! You can do the same with the pasta. Cook a boxful of penne or bowties, rinse in cold water and dress with a little olive oil and fridge it. This makes a really nutritious dinner just minutes away. I've got quite into the wholegrain pastas too - even if you do half & half its a great way to add fibre without a battle. </span><br /><br /><span style="color:#663333;">Here's what I do. Mix the pasta and sliced chicken with a store bought marinara sauce, add vegetables - your choice - my guys like green beans, sweetcorn, carrots and peas - give it a mix and pour into an oven proof dish. Top with grated cheese and bake until bubbling. </span><br /><br /><span style="color:#663333;">Here are some variations:</span><br /><br /><br /><ul><li><span style="color:#663333;"><strong><em>ITALIAN & CREAMY</em></strong> - Whole grain pasta shapes with chicken, alfredo sauce & spinach, top with breadcrumbs & extra cheese.</span></li></ul><p><br /></p><ul><li><span style="color:#663333;"><strong><em>BBQ STYLE</em></strong> - Bowties with chicken; marinara sauce, splash of barbecue sauce & a can of sweetcorn, top with extra barbecue sauce and spicy cheese.</span></li></ul><p><br /></p><ul><li><span style="color:#663333;"><strong><em>ITALIAN & LIGHT</em></strong> - Penne with chicken, tomato & basil sauce, packet of frozen peas, top with skim milk mozzarella & basil.</span></li></ul><p><br /></p><ul><li><span style="color:#663333;"><strong><em>MEXICAN STYLE</em></strong> - Spirals with chicken, spicy tomato sauce, beans, top with mexican blend cheese and French's onions.</span></li></ul><br /><span style="color:#663333;">I like to let my daughter choose the ingredients, the pasta shapes, the vegetables and the cheese. A little control over what she's eating makes her so much more hungry for the finished product. With this dish I know she's getting a bit of everything good in each mouthful. Dr. Dave and the three toothed one don't complain either!</span><br /><br /><br /><span style="color:#663333;"></span>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-46103462011710062312008-08-28T16:02:00.005-04:002008-08-28T16:09:32.960-04:00Fab Filet....<span style="font-size:130%;color:#663333;"><em>If you're in a III Forks come Strip House frame of mind on a Boston Market budget then get thee over to Josephs Classic Market on Northlake this week. The filet mignon is on sale for $6.99 - its superb quality and they'll trim it and cut it to order. </em></span><br /><span style="font-size:130%;color:#663333;"><em></em></span><br /><span style="font-size:130%;color:#663333;"><em>Of course you'll be seduced by tons of the other gourmet gorgeousness they have in there but what the heck - think of what you're saving on the steak!</em></span><br /><br /><span style="font-size:130%;color:#663333;"><em><a href="http://www.josephsclassicmarket.com/">http://www.josephsclassicmarket.com/</a></em></span>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-39062641467888607462008-08-26T08:23:00.006-04:002008-08-31T17:39:45.081-04:00Kasha Varnishkes<span style="color:#663333;"><strong>If there's one dish that my</strong> picky, fussy, family (Dr. Dave's side of course) love then it is this one. It receives universal praise and quite frankly, I'll blow my own trumpet here - its the best you'll find. The bland, grubby, bottom of a parrots cage taste of most kasha I've had is replaced by a soft flavor filled, semi healthful dish that will be a great side or vegetarian main course for all your holiday cooking.</span><br /><br /><span style="color:#663333;"></span><br /><br /><span style="color:#663333;"><strong>Recipe Ingredients</strong> - <em>Serves the masses - 8 at least</em></span><br /><br /><ul><br /><li><span style="color:#663333;">1 x box of bowties (if you can find wholegrain then good - I couldn't!)</span></li><br /><li><span style="color:#663333;">1 large (or two small) onions, thinly sliced</span></li><br /><li><span style="color:#663333;">3/4 cup of kasha</span></li><br /><li><span style="color:#663333;">1 pint of chicken (or vegetable) stock</span></li><br /><li><span style="color:#663333;">Butter / olive oil</span></li></ul><img id="BLOGGER_PHOTO_ID_5239212945478125010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1G1tHnL64LVqfIcnYPF-IPkl9e-QgKPDANeJpHTzm-yCIzyoCRMCDU3BJJ3348wslp4WD08dJyJn7PHqpUw-tc_5luXul85ld5JiTR5Si1xkfnTgTxGppeDB_ewj0wrtn3XQVzB_CuEU/s320/Picture+449.jpg" border="0" /><br /><span style="color:#663333;"></span><br /><br /><span style="color:#663333;"><strong>Recipe Directions</strong></span><br /><br /><ol><br /><li><span style="color:#663333;">Cook the bowties in a large quantity of salted water. Drain, and dress with a little olive oil to stop them sticking.</span></li><br /><li><span style="color:#663333;">In a large frying pan, saute the onion in butter & oil until it starts to brown (around 10-15 minutes). </span></li><br /><li><span style="color:#663333;">Add the kasha to the onion and coat it in the butter & onion juices; adding more butter if necessary.</span></li><br /><li><span style="color:#663333;">Pour over the stock and reduce to a simmer until it is absorbed into the kasha but still moist.</span></li><br /><li><span style="color:#663333;">Add to the pasta and toss until its all combined (taking care not to break up the pasta).</span></li><br /><li><span style="color:#663333;">Serve immediately to rapturous applause.</span></li></ol><br /><span style="color:#663333;"></span>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-39220153140242816692008-08-23T19:40:00.006-04:002008-08-24T19:43:10.028-04:00Bice Bistro, Palm Beach Gardens<div><span style="color:#663333;"><strong>I love it when Dr. Dave is spontaneous</strong>. A quick trip to Costco for drinks & Charmin elicited an unexpected invitation from him. "Wanna go and eat somewhere?" Oh yes please, anywhere other than my kitchen which is going to be a hive of activity tonight. Where? We had a short drive around and decided that we'd eaten everywhere that sprang to mind and we'd drive into a couple of strip malls to see if there was anywhere we'd missed lately. We had; the relatively new Bice Bistro. We were early diners - the restaurant was empty when we arrived at 5.45pm and even though we had our two girls with us we were welcomed into the trendy and hip environment. </span></div><img id="BLOGGER_PHOTO_ID_5238232441384946210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9FOveVJtkgJZYlPxw6FpPesYMBfYXZio8J_AqxERdFzDisL87982OO2z13mavUWYefPDa9mTTkkFj4whWVOpsxvY5b_yohTSNr8GgrXxqcCisV_e9AJLZLC1ICdvbAHPG1LuboEAv6s/s320/Picture+384.jpg" border="0" /> <div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;">Our server Curt was friendly and obliging. Decent bread arrived with a cream cheese & chive, balsamic & olive oil arrangement. Unusual but pleasant. I ordered the salmon livornese $23 with a tomato, caper & olive sauce and grilled polenta. Dr. Dave ordered the lasagne $16. Curt had asked me how I wanted the salmon - silly question really, since when did salmon become a steak?; but I said medium was fine as I know that produces a tender & melting result. In honesty chefs should be left to cook fish how they see fit; they're the experts. This chef chargrilled it to well done it on the outside; as a result it was definitely cooked through and, you know what, it was absolutely fine. Don't bother asking a diner how they want their fish cooked, just do it this way - easier all around and no room for complaint! Dr. Dave's lasagne was constructed of fine sheets of fresh pasta with a lesser amount of ragu than he would've liked but what was there was superbly flavored. What the heck was the deal with the mobile mast spaghetti garnish? Unnecessary and inedible. We ordered a margherita pizza for Mia & Ceci but it arrived as a bianco; just mozzarella, no tomato sauce. It really wasn't a problem; she was happy and we were unconcerned but it was removed from the bill regardless. </span></div><br /><img id="BLOGGER_PHOTO_ID_5238232435083818082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AJqaeAL-1Cj8Ot2bkK0DCc8m7r0OTBI3IcKLSJJPlhZoycGk9n4GcIxiFtnuivHz6aHZ-OiRyF4LkNh5ORhrfloZJcsjUZfuBCGLI8cnvUI8JFaQjqzbI7LydK6yEExtVfAgpdlL7-Q/s320/Picture+383.jpg" border="0" /> <div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;">Reasonable prices except the water, $6.00 for a bottle of San Pellegrino is toppy, as is $3.00 for a kids soda. In this market, with so much choice for the diner; so much variety and quality concentrated in the PGA area alone, it takes a special place to warrant repeat visits. Often times its people that keep you coming back just as much as the food. In the case of Bice Bistro I'd return for both; but come on... lose that garnish! <img id="BLOGGER_PHOTO_ID_5238232431068814530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaUvTxZzXmcaXvY9S3OU55e0T1m6aR1JIGPe21URSzM7d0sxtd_BUDBQTtQUKE3dzA0fnTFyjYwgPPiDJk4KiAcTrwPWIOwPqUJePzRh18MN60iw0ALWxHsaYBpTMYLR3z5OIb33nWpg/s320/Picture+382.jpg" border="0" /></span></div><br /><p><span style="font-size:85%;color:#663333;"><em><strong>Bice Bistro, 2000 PGA Blvd, Palm Beach Gardens</strong></em></span></p>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com1tag:blogger.com,1999:blog-1500631919555292201.post-19723568076469793952008-08-23T07:58:00.003-04:002008-08-23T08:07:23.812-04:00Hot Chocolate?<span style="color:#663333;">During our recent storm day I made reference to the fact that sometimes you need to crank the air con and hunker with a little hot chocolate, even in August. I mentioned this to my girls who reacted with great enthusiasm....</span><br /><p><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxhJAe1ZlBmi_8ET0gUBF0Tjww-ED_g8GF11_JOdx2chMudUTCeH7IO5DRqQ_XPuev8cJYnWq21wzaYfii_KA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></p><p><span style="color:#663333;">Marshmallows? or do you think they had enough??!!</span></p>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-62504915237031220832008-08-22T15:54:00.004-04:002008-08-22T16:48:26.788-04:00BOGOholism....<span style="color:#663333;">Yep its only trip two to the supermarket for the week and I just couldn't stick to the NO BOGO rule. In my defence I will say that the items that sucked me in are ones I use, well the shredded wheat at least, the others are brands I'm prepared to try and isn't that the name of the game?! I didn't fall for the salad dressing or the barbecue sauce so there's progress indeed. <strong><em>$75 in Publix, broken down</em></strong>:</span><br /><br /><span style="color:#663333;"></span><br /><img id="BLOGGER_PHOTO_ID_5237440819244433650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHcJUBrompLc3Li4zQbbQHZXmcHViACd3yAkEObeqMcKivoT1O9ecExGpjDDogKvmqvmcdj35L6MteOrNA-wnfZf4ttFHpMf3nCVXm8nSPtXyUx4uHmb3EVRdczT2acHaCUuUbrw53Cs/s320/Picture+372.jpg" border="0" /><br /><span style="color:#663333;"></span><br /><ul><li><span style="color:#663333;">2 pieces of brisket $17.00</span></li><br /><li><span style="color:#663333;">BOGO Shredded wheat $3.89</span></li><br /><li><span style="color:#663333;">BOGO Prego pasta sauce $2.57</span></li><br /><li><span style="color:#663333;">BOGO Juicy Juice $3.59</span></li><br /><li><span style="color:#663333;">Sushi $4.59</span></li><br /><li><span style="color:#663333;">Rice Vinegar $3.99</span></li><br /><li><span style="color:#663333;">couple of jars of babyfood $1.29</span></li><br /><li><span style="color:#663333;">Spring mix salad $5.00</span></li><br /><li><span style="color:#663333;">Bowtie Pasta $1.39</span></li><br /><li><span style="color:#663333;">Challah $3.39</span></li><br /><li><span style="color:#663333;">Canola oil $2.79</span></li><br /><li><span style="color:#663333;">gourmet magazine $3.99 </span></li><br /><li><span style="color:#663333;">Fruit, Vegetables $6.00</span></li><br /><li><span style="color:#663333;">Gorgonzola cheese $5.29</span></li></ul><br /><br /><p><span style="color:#663333;">What an odd array of ingredients you may rightly note. I actually went to the supermarket for a few things for my daughter's first birthday on Sunday but you know how it BOGO's... We have some family coming over and that's a great excuse for me to cook. I've been scouring my Disney books for fun family style recipes and we're going to have a couple of dishes from the Polynesian Resort as its my nieces & nephew's favorite place and a couple of my own. If you want the best ever Kasha Varnishkes <em>(as rated by my discerning family)</em> then check back in a couple of days. </span></p><p><span style="color:#663333;"><strong><em>Things I have learned whilst shopping Part 2</em></strong></span></p><ol><li><span style="color:#663333;">Check your receipt and watch that screen like a hawk. I just noticed I was charged for Bosc pears when I purchased Bartlett. Needless to say the Bosc were more expensive (Grrr).</span></li></ol>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-39349219732128796062008-08-20T15:01:00.007-04:002008-08-20T19:04:58.528-04:00Coupon Crazy or BOGO Bonkers?<div><span style="color:#663333;"><strong></strong></span> </div><div><span style="color:#663333;"><strong>After revealing my shameful</strong> BOGO stash yesterday, (<em>that's Buy One Get One for those who don't know shopping jargon</em>) I decided that I'm going to exercise a little more restraint in the food shopping arena and share with my readers my grocery purchases for the next seven days in their entirety. For the record, there are four in my family; only three of whom have teeth. </span></div><br /><div><span style="color:#663333;"></span><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;">Today was my first trip of the week which displays restraint in itself having been housebound yesterday. Behold $63.00 of shopping from Publix:</span></div><br /><div><span style="color:#663333;"></span></div><img id="BLOGGER_PHOTO_ID_5236679131117212306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XDIiHzXo9Mw0K-hEYU7IDy2T0RIdho-3HZcQmy_4qhcbhcMBorl28sH8yiRYTBdI-Br5hWQc-DKM1L9sYiXwiL5XlGRIp4h7VKjwsLVQvhDub8OnReTnKEZ9w2ze3BOhA9MBSey9MTA/s320/Picture+351.jpg" border="0" /><br /><br /><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"></span></div><div><span style="color:#663333;">Lets break it down: </span></div><ul><li><span style="color:#663333;">Tropicana Orange Juice $3.00 - <span style="font-size:85%;"><em>on sale and I had a coupon</em></span>.</span></li><br /><li><span style="color:#663333;">Cascade dishwasher tablets $3.49</span></li><br /><li><span style="color:#663333;">Blue Goodness smoothie $4.29 - <em><span style="font-size:85%;">check the ingredients of smoothies, some of them are all apple juice and concentrates, this one is NOT.</span></em></span></li><br /><li><span style="color:#663333;">Milk, $2.59</span></li><br /><li><span style="color:#663333;">Bakery bread $3.35</span></li><br /><li><span style="color:#663333;">Sushi (lunch) $4.59</span></li><br /><li><span style="color:#663333;">Pink milk for my Lola $2.59</span></li><br /><li><span style="color:#663333;">Whipped cream $3.29 <em><span style="font-size:85%;">(got all excited about hot chocolate and marshmallows whilst hunkered yesterday)</span></em></span></li><br /><li><span style="color:#663333;">Smoked almonds $3.19 & coconut $1.69 for a chicken recipe I want to try </span></li><br /><li><span style="color:#663333;">Deli meats and cheese for Dr. Dave & Mia's sandwiches $18.00 </span></li><br /><li><span style="color:#663333;">Gerber pear juice $1.87 for the toothless one</span></li><br /><li><span style="color:#663333;">Princess spaghetti o's $0.93</span></li><br /><li><span style="color:#663333;">Butter $2.50</span></li><br /><li><span style="color:#663333;">Grapes $3.25</span></li><br /><li><span style="color:#663333;">Toddler snacks $1.67</span></li><br /><li><span style="color:#663333;">Barilla marinara sauce $1.67</span></li><br /><li><span style="color:#663333;">Emergency jar of babyfood $0.63</span></li><br /><li><span style="color:#663333;">Sausages $2.00</span></li></ul><div><span style="color:#663333;"></span></div><div><span style="color:#663333;">COUPONS -$6.00</span></div><br /><div><span style="color:#663333;">STORE SAVINGS -$14.24 in total. </span></div><br /><div><span style="color:#663333;"></span></div><br /><ol><span style="color:#663333;"><strong>Things I have learned about shopping Part 1:</strong></span></ol><ol><br /><li><span style="color:#663333;">Just because its 2 for $5.00 doesn't mean you have to buy two.</span></li><br /><li><span style="color:#663333;">Just because its BOGO doesn't mean you need it. *hands up - guilty as charged* <em>(6 bottles of BBQ sauce & salad dressing is more than I will use in a year!)</em> </span></li><br /><li><span style="color:#663333;">Cut coupons from the Sunday paper and get the Palm Beach Post on a Wednesday & Thursday for the week's coupons & promotions. Invest in a trusty coupon organizer <em>(see below)</em> and keep it up to date and in your bag or car at all times! Yes those coupons may only be for 25 cents or 50 cents but as my savvy brother in law says, 'if you saw the cash on the floor - wouldn't you pick it up?!'</span></li></ol><br /><div><span style="color:#663333;"><img id="BLOGGER_PHOTO_ID_5236679123882174258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdI5CjUsL708UAhwcBOrUuZATXmIG3zd17uPUZipvjiDD-c7SWH7u1wUVBYzwhyV78pA2OnvtjZ8JowX5Xs8VcMnUuVDt79WwMplZ9P-zxK2MH00PKcSuDDKwAHrdyHln9mGxkPpvdpE/s320/Picture+353.jpg" border="0" /></span></div><br /><div><span style="color:#663333;"></span></div><span style="color:#663333;"><a href="http://www.publix.com/bogo">http://www.publix.com/bogo</a> </span><br /><br /><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;"></span></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-62332810551618165762008-08-19T17:53:00.007-04:002008-08-19T19:58:52.341-04:00What a Fay Day for a Kitchen Colonic<span style="color:#663333;"><strong></strong></span><br /><span style="color:#663333;"><strong>So what's a girl to</strong> do when Tropical Storm Fay renders her housebound? We were warned, there was <em>'tornadic activity'</em>, we should <em>'hunker down'</em> and my personal favorite, to beware of <em>'ponding on the roadside'</em>. <strong>'Ponding'?!</strong> What? like a puddle? Puleez, I'm from London, gale force winds? Torrential rain? put yer collar up and take a brolly! Anyhow, not wishing to take any chances with random ponds or being swept away Mary Poppins style by a rogue gust, I was stuck at home....bored....full of Virgo style energy, hence I gave my kitchen cupboards a little overdue cleansing..... </span><br /><span style="color:#663333;"></span><br /><span style="color:#663333;"><strong>Mission Organization</strong></span><br /><span style="color:#663333;"></span><br /><span style="color:#663333;">I am small and my kitchen cupboards are tall. I have to use the space on the bottom and middle shelves very wisely as they are the only ones I can reach without my daughter's step stool. Here's what works for me in my three food storage cupboards.</span><br /><br /><p></p><br /><br /><p><img id="BLOGGER_PHOTO_ID_5236353694775037618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtH7C54zxGrEJlD2JevxUfZIh5O5qkDEnMsrVpjoz-WEDSrAsuV9sc2CCvPagDd2oVIfm3ZOZ-wEAoSdTIuKIjkXknUa1YSWN9QfzAWaECmbXKhZtMOdLqajRfNjoZBDzpAcArF7W2TI/s320/Picture+349.jpg" border="0" /><br /><span style="color:#663333;"><strong>Cupboard 1</strong> - Here are the condiments, herbs, spices, oils etc., all easily accessible from the stove opposite i.e. cooking ingredients. Seasoning for every dish is close at hand. Gotta have balsamic, white & red wine vinegar, extra virgin olive oil (never in a fridge), veg oil and yep, gravy granules (sorry). The middle shelf has my emergency cans of beans, fruit & princess spaghetti whilst the top houses my shameful collection of BOGO barbecue sauces, matzo and pasta. Wire baskets are perfect for the dinky spice jars - genius invention.</span></p><br /><br /><p><span style="color:#663333;"><img id="BLOGGER_PHOTO_ID_5236353706501551634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwf0yoyVmZclXB3tq_RS6A0x-2mqo_CNn1028ZNi6qt7z4sKhx1vWn9tj38eiNVJhztj85jUzGUbH36svA48mEbYHjRkFFhBV-GU4_7sY6NOhTBi6wkk-VHcuCmSPFc8OyYaGSVpdjxwg/s320/Picture+346.jpg" border="0" /></span></p><br /><br /><p><span style="color:#663333;"><strong>Cupboard 2</strong> - Herein lie all my baking goodies. Flour, matzo meal, baking powder, yeast, sprinkles for every conceivable festive occasion, flavorings, frosting for a cupcake crisis and the odd jar of baby food. I try to house all cereals here like my Dr. Oz endorsed steel cut oatmeal (as yet unopened), honey & syrup. Question: Why don't manufacturers make cereal in more cupboard friendly boxes? In the UK you can buy handbag friendly sizes of Glamour and Elle magazine so why not extend this genius idea to cereal boxes? I don't mind if they're wide but why are they so flamin' tall they won't fit in the cupboard and I have to store them on top of the fridge in full view of visiting folk who may therefore make judgements about me solely based upon my taste in breakfast goods? Virgo no like that! Its enough to make you decant them into plastic containers and if that's the case I may as well buy generic, which with cereal I never do. Are you listening Lucky Charms? ... Oops, I mean Organic Kashi. </span></p><br /><br /><p><span style="color:#663333;"></span><span style="color:#663333;"><img id="BLOGGER_PHOTO_ID_5236353701868023634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeb8Ib1Z4xKqToscI1GhCwt67aAEEPJgfhSpR5B6TOqvfPW0y6O_Lhs62om55U8LGx4lXTlLwYzaXuh0YeMrT-BExzX_jaV6IPyBRFPE-zkKioTJgOIMldFpW8JnSk1F4lMeFCFT325I/s320/Picture+347.jpg" border="0" /></span></p><br /><br /><p><span style="color:#663333;"><strong>Cupboard 3</strong> - Ah, the comfort cupboard. The snicky snacks. The Tetley extra strong teabags and Maltesers hot chocolate smuggled back from England. The goldfish, the baby bottles that *sniff* I'm saying goodbye to as my 11 month old now uses a cup *sob*. Oh and the digestive biscuits, all manner of hot cocoa flavors & mini marshmallows. Yes I know this is Florida but now and again you need to crank that air conditioning and put on Home Alone whilst you hunker. Again the top shelf has been designated to the BOGO's. Salad dressings! Ugh. What possessed me? I think its was the BOGO and coupon combo that sent me over the edge. I mean, one free then a dollar off? How could you not?!</span></p><p><span style="color:#663333;">This was a thoroughly enjoyable colonic. Not at all like the first and last one I had in Harley Street in 2001. TMI?!</span></p><p><span style="color:#663333;"></span></p><p></p><p><span style="color:#663333;"></span></p><br /><br /><p><br /></p><br /><span style="color:#663333;"></span><br /><br /><br /><span style="color:#663333;"></span><br /><br /><br /><span style="color:#663333;"></span><br /><br /><span style="color:#663333;"></span>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-56746063249614287212008-08-16T18:06:00.004-04:002008-08-16T18:44:52.015-04:00Gelato Grotto, Palm Beach Gardens<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoKFwGeAu-gIQDnH3pPTc-03Yad8KhfkznDUuvpAAJ7E6_zndxjtnqu8AE720Yq68LyLKjFZuaE7hyphenhyphenmEBH2BDo4JPb1sv951oaO-TyBjMJYW9t0IzJCZu9kmrq1bCMQvs_7Q2u83KIf0/s1600-h/Picture+335.jpg"><img id="BLOGGER_PHOTO_ID_5235244198879809746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoKFwGeAu-gIQDnH3pPTc-03Yad8KhfkznDUuvpAAJ7E6_zndxjtnqu8AE720Yq68LyLKjFZuaE7hyphenhyphenmEBH2BDo4JPb1sv951oaO-TyBjMJYW9t0IzJCZu9kmrq1bCMQvs_7Q2u83KIf0/s200/Picture+335.jpg" border="0" /></a><br /> <span style="color:#663333;"><strong>If I gain a pound or two this week</strong>, I have only myself and the Food Network to blame. I stayed up last night watching that big galoot Guy Fieri on his show, 'Diners, Drive in's & Dives'. I don't particularly like the man either with his banal, contrived catchphrases, <em>'off the hook'</em>, <em>'that's money'</em> or the latest <em>'out of bounds'</em>. Look buddy, you're not Jamie Oliver and you never will be so get another gimmick already. Anyhow I put that particular irk of mine aside as last night he drove into an amazing gelato place so off I drifted to sleep dreaming of the stuff and today I had to be indulged in one of my favorite, if occasional, treats. </span></p><p><span style="color:#663333;"></span><img id="BLOGGER_PHOTO_ID_5235244196085507538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqkeT2f_MUcsVovumVc6yNcN-AOHJsm3d-ZZnc-4Z0LkVjxAKL18HRo5ref_tRREQ06_MAnD62GbFn_TunYoF6XQzD_vn9_2NcL23mzWJNWAWU_A1wPeXcVgXm5ucbF1Dy5y_tttpDY0/s200/Picture+340.jpg" border="0" /><br /><span style="color:#663333;">Gelato Grotto is simply the best <em>'ice cream'</em> around here and believe me after two babies who had me craving nothing but ice cream for 2 months solid I am something of an expert. Carvel <em>(can't beat the soft serve),</em> ColdStone Creamery <em>(fantastic cheesecake flavor with a frozen strawberry mix in)</em> were all consumed in vast quantity with delight <strong>BUT</strong> at Santa's Grotto I could eat ANYTHING and be happy. It is all exemplary, made and presented with professionalism, care, cleanliness and - <em>dare I say</em> - love. It shows. The menu trumpets the fact that gelato is lower in calories than ice cream and that may be so but you'd never know to taste it. Its as creamy and soft as it is flavorful. Every flavor (and I've done some serious tasting!) is a completely intense representation of the ingredients contained therein. The hazelnut is a pure, nutty rich cream; the pistachio is delicate and fragrant and the strawberry is like a mouthful of creamy smooth fruit. </span></p><img id="BLOGGER_PHOTO_ID_5235244204286449122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2NOoZklIQkATMyxg9oRRI-8Xb47tFfyrhNoaHSOqgq6BI_4mk0iMMRuLc9FrkOIbADnnjD40LPtFttQNtZ1NqOTP4V1qyBMne7vxXkhw_0WJ_iyy2c8SZaXbJNWVQkNRDPuosa0r1lY/s200/Picture+334.jpg" border="0" /><br /><span style="color:#663333;"></span><br /><span style="color:#663333;">It's not the cheapest ice cream in town. The prices start at around the $4 mark for a single scoop but the quality is evident in every satisfying lick. I've had cassata in Rome and stracciatella in Napoli and I can tell you that this is as good as any gelato you'll find in Italy or anywhere else. If you want quality over quantity and this is no bad mantra, this place is for you. (and me!)</span><br /><span style="color:#663333;"></span><br /><span style="color:#663333;"><img id="BLOGGER_PHOTO_ID_5235244209141807618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEbRbNIqHfnUV9ts_yt_IavJWi2HH2KAy7JCDxhFC1QLzTdlNwOU0DKAa013ShAYk4pDBd4ObEKvMNxx6gdow4RfzgWUrCs1wVAaFi6OtjlnghcGHltAGB60zoxiA5cQ8hb19-02o-3c/s200/Picture+332.jpg" border="0" /></span><br /><p> </p><p align="right"><a href="http://www.gelatogrotto.com/">http://www.gelatogrotto.com</a></p>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-264044357691149412008-08-15T16:15:00.009-04:002008-08-16T14:27:02.589-04:00Breakfast of Champions, Cracker Barrel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbRjAr1ZIsyTmrZRKTBMsQ6rhbY4aH82r64UvOPN5eXBSKVZKB13vBixCX3b2YylYKlnBBz1VtQwTm10EwxqCYa3x5wRCekFebYuneRAlTDNQyBzjusR9LjX3-SJ0_oz0ecQaUq_jaWQ/s1600-h/Picture+311.jpg"><img id="BLOGGER_PHOTO_ID_5234901618646047122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbRjAr1ZIsyTmrZRKTBMsQ6rhbY4aH82r64UvOPN5eXBSKVZKB13vBixCX3b2YylYKlnBBz1VtQwTm10EwxqCYa3x5wRCekFebYuneRAlTDNQyBzjusR9LjX3-SJ0_oz0ecQaUq_jaWQ/s200/Picture+311.jpg" border="0" /></a><br /><div><span style="color:#663333;"><strong>Ask a child where</strong> they'd like to go for breakfast and the chances are they'll opt for somewhere serving pancakes, selling tat and a bit grubby into the bargain. Welcome to the Cracker Barrel on 45th Street, West Palm Beach. </span></div><div><span style="color:#663333;"></span></div><img id="BLOGGER_PHOTO_ID_5234901781369050306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v432PsxsOLxwxnkEcLCgEmSuUThcJaq8bFMKhyphenhyphen79JJJJnlcmoBgsswG9lAXXMmzn3wfQTDsYcNPt5pZDHxEJg9ZKIsGfNTPZnfrJYLFjbKP2ijkm6wH3gLl4Ke5Mjx61HhzckDIlwRE/s200/Picture+310.jpg" border="0" /><br /><span style="color:#663333;">Mimi went with with <em>'kids'</em> pancakes. What kid can eat that much? Thankfully not mine. She had a side of sausage and ate half that and about half a pancake. Dr. Dave had 'Grandma's pancake breakfast' - clearly Grandma can put it away; he was also defeated. I had the 'low carb' offering. Not because of any dietary preference you understand, I just knew they wouldn't eat their pancakes and I'd have at least a single adult portion left for myself. Great quality pancakes, you can't knock them for that. The eggs are fine, the turkey sausage really nicely cooked. The tomato slice & orange garnish? Puleez... </span><br /><span style="color:#663333;"><img id="BLOGGER_PHOTO_ID_5234901909838036914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGafX1bOpdUaUQB9ROuo8Ub0VmIQAtuAnEYqrH8dWoGl6sjjlTz1bLsZQvWxBccgSvCHU2LrEG7gZy5U1rCiNKdhBGonlmRXadTVE7PtFZL6qvjz77J9Arg8uxDF5QwsI_JcCg6A89Hw/s200/Picture+309.jpg" border="0" /></span><br /><span style="color:#663333;">Friendly service, fun and unpretentious environment, and $20 all in including some pretty decent coffee. If you can get back to the car with out dropping the same again in the 'country store' you'll be laughing. </span><br /><span style="color:#663333;"></span><br /><span style="color:#663333;"><a href="http://www.crackerbarrel.com/">http://www.crackerbarrel.com/</a></span>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-89451577638536352032008-08-13T19:18:00.007-04:002008-08-14T18:21:56.451-04:00Salmon Cutlets<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTia4dX1mxCxUsTDjFlwM7DfGis2UX0Fji0UlcFaarFQhzqC9JlFRs3DNef9T3FmRCoWHjl2sEZ8haWk1iayLlMr69TE6a1fU7HQmhQawRTL1FMNYZXiMH-Q4gNi_9T50fPplh58gnvs/s1600-h/Picture+301.jpg"><img id="BLOGGER_PHOTO_ID_5234499768740575922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTia4dX1mxCxUsTDjFlwM7DfGis2UX0Fji0UlcFaarFQhzqC9JlFRs3DNef9T3FmRCoWHjl2sEZ8haWk1iayLlMr69TE6a1fU7HQmhQawRTL1FMNYZXiMH-Q4gNi_9T50fPplh58gnvs/s320/Picture+301.jpg" border="0" /></a><br /><br /><br /><div><span style="color:#663333;"><strong>Growing up in my household</strong>, these would be called <em>'salmon cutlets'</em>; in a more traditional English house I'm sure 'fishcakes' would be a more suitable moniker. Call them what you will; they're delicious. Packed full of Omega 3 and anti-aging magic. I know that because Oprah and Dr. Oz said so. </span></div><br /><img id="BLOGGER_PHOTO_ID_5234499779999874114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymz2o-0WqxRM-ATNetT7xP1qXy2wrt2V0fVR1KyPI6kfgettNxsoQzdnRacCXnc0wFfSn8P-8bPlnp2YAqP7sQtzU7Enx_IwR54BdbzNSNq5_o7U9I_1-X2nJVhPMMGPMF8qTdJ0C9j8/s320/Picture+292.jpg" border="0" /><br /><div><span style="color:#663333;"></span></div><div><span style="color:#663333;">My Aunt Arline has given me two treasured pieces of advice since I married into the Rubin clan. First, she said, <em><strong>"only clean up after the children once a day - they'll only mess it all up again"</strong></em> and second, <em><strong>"get the canned salmon from Costco, its the best".</strong></em> Words of wisdom indeed. I'm working on the cleaning thing - once a day? seems excessive! but with the salmon she's spot on. Obviously if you have the time, budget and inclination then fresh poached & flaked salmon would be wonderful but as a storecupboard staple, you could do alot worse than keep a stock of these cans handy. They're pure salmon, no skin, no bone, nothing to pick over. There aren't many brands of canned fish you can say that about. Given a choice of these salmon cakes or crab cakes, I'm going with the salmon.</span></div><div><span style="color:#663333;"></span> </div><div><span style="color:#663333;">This is a very simple recipe, and yes, its a high salmon to potato ratio but there's nothing worse than a chintzy fishcake. Its a <em>salmon</em> cake after all, not a potato cake!</span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"><strong>Recipe Ingredients</strong></span></div><br /><br /><div><span style="color:#663333;">3 x cans of Costco salmon</span></div><br /><div><span style="color:#663333;">1 cup of mashed potato (leftovers!)</span></div><br /><div><span style="color:#663333;">2 tbs of dill relish</span></div><br /><div><span style="color:#663333;">salt & pepper</span></div><br /><div><span style="color:#663333;">matzomeal or breadcrumbs <em>(homemade breadcrumbs or Panko - not yellow grit)</em></span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"><strong>Recipe Directions</strong></span></div><div><span style="color:#663333;"></span></div><br /><ul><br /><li><span style="color:#663333;">Open the cans and drain the salmon really well; place into a mixing bowl.</span></li><br /><li><span style="color:#663333;">Add the cup of mashed potato and the dill relish (well drained & squeezed thru kitchen paper).</span></li><br /><li><span style="color:#663333;">Add salt & pepper to taste.</span></li><br /><li><span style="color:#663333;">Empty some matzomeal onto a board or a plate and form the cakes with your hands or in a ring mould. Coat in the matzomeal.</span></li><br /><li><span style="color:#663333;">Heat some vegetable oil & a little butter in a pan and shallow fry for around 5 minutes each side on a low/medium heat until brown & crispy. </span></li></ul><br /><p><span style="color:#663333;"><strong><em>Trust me tip:</em></strong> <em>This is a wet mixture - you can make the cakes and chill them for around 30 minutes prior to frying to dry them out which can make frying easier. Don't flip them around in the pan either, have a little patience and only turn them after 5 minutes or so on a low to medium heat. </em></span></p><img id="BLOGGER_PHOTO_ID_5234499774414435202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-RaTwCJN7HQi_eEYbCuaHJ3W-2ZPL5wjqn_NXB8uzF3ZPYXruyazBU24qMPsZ1i60cgRTRgYtC793mEVIRjEiaJSnp9jKG8NDxOrjaQwuQ2nZa8VJ5TIvMcScuWvgZv7fyYFITUlMNg/s320/Picture+300.jpg" border="0" /><br /><br /><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"></span></div><div></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-44436216515142061202008-08-11T19:11:00.006-04:002008-08-12T08:01:41.898-04:00Excess Baggage<span style="color:#663333;"><strong>As all my loyal subscribers</strong> know (right Dad?) I have just returned from London several pounds heavier than when I left. Nothing to do with all the curry, chinese food, fish & chips and biscuits you understand, but all the new cookbooks. Like Carrie Bradshaw at a Manolo sample sale was I at the Borders closing down event at Lakeside. They were offloading absolute treasures at half the half price. Yep, you heard it... Even the BRAND NEW releases were half price and those on sale were an extra 50% off. Oh joy... Rapture..... I was in cookbookcafe heaven. </span><br /><span style="color:#663333;"></span><br /><br /><span style="color:#663333;">With Dr. Dave, the girls & Dad safely deposited in the Starbucks above I loaded the stroller with a very careful selection trying to bear in mind the new baggage allowances. Now there's something you have to know about my Dad. If you show an interest in something - if you hint that there's something you may one day like to own - chances are he'll get it for you (so choose your words carefully). You tell him you like his shirt - he'll give it to you (most likely unlaundered but you get my point). Of course he's watching me carefully picking over the books and listening to me umm... ahhh... then putting them back. Fast as I'm putting them back he's picking them up and hot footing it to the checkout. Ergo cookbookcafe's shelves are fit to bust and we had to bring an extra bag home. Thankfully I packed light on the way out. </span><br /><br /><img id="BLOGGER_PHOTO_ID_5233407963688250498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkCo4Ofrsj4mnaSr5KOZrT8eJHAGmToeCgRzn3vx0DavgMZf0DEiiOSaC6UTTslptmhQe7J5dk9aw1MJNcgbPsQ_Wv44D1HQu2GBVU90R9ZvnGYYWpwD-R2NROzwQFXAx1tSLJiOhQb4/s320/Picture+204.jpg" border="0" /><br /><span style="color:#663333;"></span><br /><span style="color:#663333;">If all this weren't enough in the spoiling department, Dr. Dave spent two hours tonight re-organizing the cream of my collection. If that's not true love (or perhaps OCD) I don't know what is. </span>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-88828234588651980492008-08-10T09:18:00.005-04:002008-08-11T19:11:28.519-04:00PF Chang's China Bistro, Gardens Mall<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0NUUerolj1GfGiEGJRUfJO1PWy3_ThwXcM9eu71qh5rHKHWJAb-bic_qavKkyaZFL9FAIL0wWrfOvSOwt_eOwZrHlZ9oe5C8lT5eZ62wSBXeVHE_GyCejQ4GvxxAiuB_UupMZQBJzws/s1600-h/Picture+193.jpg"><img id="BLOGGER_PHOTO_ID_5233328229298899506" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0NUUerolj1GfGiEGJRUfJO1PWy3_ThwXcM9eu71qh5rHKHWJAb-bic_qavKkyaZFL9FAIL0wWrfOvSOwt_eOwZrHlZ9oe5C8lT5eZ62wSBXeVHE_GyCejQ4GvxxAiuB_UupMZQBJzws/s200/Picture+193.jpg" border="0" /></a><br /><br /><div><span style="color:#663333;"><strong>I'd almost reached the decision</strong> to stop reviewing chain restaurants and was going to restrict my dining opportunities to smaller, more intimate artisan establishments but what the heck, Dr. Dave wanted Mongolian Beef and as it was his birthday the day before I went along with it. </span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;">PF Changs is consistently busy with a crowd of trendies & oldies alike. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCS3Rn1vtj4JxGW9RLi0IhxlfOhGsTIr97CDdjy5f3k_DrN6T281S0ZyFL9JNDSAlJ34mff1lInr8RUjS-gpLpODhNfIM50ODukoNOuArE41iaBJdtQwVBnrgoCFs6JdRpLAjvWA1GNo/s1600-h/Picture+191.jpg"><img id="BLOGGER_PHOTO_ID_5233328228874057602" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCS3Rn1vtj4JxGW9RLi0IhxlfOhGsTIr97CDdjy5f3k_DrN6T281S0ZyFL9JNDSAlJ34mff1lInr8RUjS-gpLpODhNfIM50ODukoNOuArE41iaBJdtQwVBnrgoCFs6JdRpLAjvWA1GNo/s200/Picture+191.jpg" border="0" /></a>It's not your average Chinese restaurant - don't expect to see</span><span style="color:#663333;"> noodles & duck sauce the minute you sit down, although they'll grudgingly drag them out if you ask. I wouldn't bother if I were you, they're a greasy, crumbly mess; better to order some steamed dumplings ($7) as we did. A hefty chunk of minced shrimp in a light steamed wrapper, no stodgy shrimp-esque fillers here - a pure seafood hit. Mimi was in a noodle mood so had her favorite chicken lo mein ($9); kind of doughy for my taste but she liked them. There's no 'kids' menu here (good thing too) so expect to either share or divvy up for an adult dish. Dr. Dave had his <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMPoWtHyK9YK5Q598bj3_qmeY6ijWP9ux-23Jkkw14oHNJcZ5wh7ebcHs5y0JVDWDndFGPy5YqWDDw4VTFh8yZ1sihMi_0OEmpYht8d_DYhY0Y2XMj1pZLji_HyWpmGbsV-KUinuunDA/s1600-h/Picture+194.jpg"><img id="BLOGGER_PHOTO_ID_5233328235543937314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMPoWtHyK9YK5Q598bj3_qmeY6ijWP9ux-23Jkkw14oHNJcZ5wh7ebcHs5y0JVDWDndFGPy5YqWDDw4VTFh8yZ1sihMi_0OEmpYht8d_DYhY0Y2XMj1pZLji_HyWpmGbsV-KUinuunDA/s200/Picture+194.jpg" border="0" /></a>usual, Mongolian Beef ($15) cooked extra crispy with extra sauce. Extra Extra... so high maintenance! The beef is one of the best dishes on the menu here, really flavorful with enough heat to add interest without taking off the roof of your mouth. I had the Hot Fish ($15) which I'd never had before and at the server's suggestion had it cooked extra crispy (hmmm.... has she been in cahoots with Dr. Dave?) It's billed as <em>'fish of the day'</em> but the server said, 'usually its tilapia' which is the fish of <em>every</em> day in Florida. It was warm rather than 'hot' and fragrant rather than the billed 'spicy' but then I have a high tolerance for chili. This was to the benefit of the dish as the milder fire - more of a smoulder actually - allowed the spice & flavor of the fish to shine. </span></div><div><span style="color:#663333;"></span> </div><div><span style="color:#663333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMPoWtHyK9YK5Q598bj3_qmeY6ijWP9ux-23Jkkw14oHNJcZ5wh7ebcHs5y0JVDWDndFGPy5YqWDDw4VTFh8yZ1sihMi_0OEmpYht8d_DYhY0Y2XMj1pZLji_HyWpmGbsV-KUinuunDA/s1600-h/Picture+194.jpg"></a></span></div><div><span style="color:#663333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFuMR8uI5cd-YTzf9ahmWc7rZw8mX6UF2_GPjOSjAQ6bWE1-a-_Ic1TXgMW1A5A9BqxYr68iuDDrIM2h3VaLsQZioXUZHDr2XpQ6xDwbFFxvQAb_CJq7hP8v01Bcyr_FuOeI8EFiK8hk/s1600-h/Picture+188.jpg"></a></span></div><div><span style="color:#663333;"><strong>PF Chang's; its Chinese Jim, but not </strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFuMR8uI5cd-YTzf9ahmWc7rZw8mX6UF2_GPjOSjAQ6bWE1-a-_Ic1TXgMW1A5A9BqxYr68iuDDrIM2h3VaLsQZioXUZHDr2XpQ6xDwbFFxvQAb_CJq7hP8v01Bcyr_FuOeI8EFiK8hk/s1600-h/Picture+188.jpg"><strong><img id="BLOGGER_PHOTO_ID_5233328217997836722" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFuMR8uI5cd-YTzf9ahmWc7rZw8mX6UF2_GPjOSjAQ6bWE1-a-_Ic1TXgMW1A5A9BqxYr68iuDDrIM2h3VaLsQZioXUZHDr2XpQ6xDwbFFxvQAb_CJq7hP8v01Bcyr_FuOeI8EFiK8hk/s200/Picture+188.jpg" border="0" /></strong></a><strong>as we know it</strong>. </span><br /><br /><a href="http://pfchangs.com/">http://pfchangs.com/</a></div><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;"></span></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-25599123856578537932008-08-09T11:13:00.005-04:002008-08-20T09:31:13.921-04:00The Fairy Godmother of the Food Network<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPCMrpy-Rb_6RwX73aeI8nsCvkB6smKo8yP3e31v7UBjO_V4J_Z9z0STKN3CH_P3YAOB81heOcZr-hjCCCb07CrK8dTjM2fo5UCgj4y6StwA9ZkEdnSr3nnK-Cv4r5leSUgSYJF6_ToE/s1600-h/paula.jpg"><img id="BLOGGER_PHOTO_ID_5232538172726823378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPCMrpy-Rb_6RwX73aeI8nsCvkB6smKo8yP3e31v7UBjO_V4J_Z9z0STKN3CH_P3YAOB81heOcZr-hjCCCb07CrK8dTjM2fo5UCgj4y6StwA9ZkEdnSr3nnK-Cv4r5leSUgSYJF6_ToE/s400/paula.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yhYgaxR86i0t4OOX_zgpNfCPkqTvJmdvy2V62V7QqedKC-6GTl2MC91Bh_pwDXU07kz9LUQIMe3XVj6lbGivEF1KtOTEBbHBzMnCGACHEun4wunrHbcD4t-PbhP62TWRfxSyUWAg64M/s1600-h/Picture+116.jpg"></a><br /><br /><div align="center"><span style="font-size:180%;color:#663333;">Imagine my shock & surprise to see good ol' Paula Deen moonlighting at WaltDisneyWorld yesterday. Does this woman ever have a day off??!!</span></div></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-78483475083632049182008-08-07T18:31:00.006-04:002008-08-07T19:30:05.260-04:00Easy Beef Rendang<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpiDaOPo0CuSoY1JiVww9mcb2dI-UzSMR5ptgRZZ4H5as-lHERiPmeU6NZ-cSJzaV678opWUQC7KnWZinmJGuzg8AH8j8PoTW3WzkCejDr6irSJucxE-7NRgYHPVIpZInlbJkW3r2wkY/s1600-h/Picture+575.jpg"><img id="BLOGGER_PHOTO_ID_5231920316419330210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpiDaOPo0CuSoY1JiVww9mcb2dI-UzSMR5ptgRZZ4H5as-lHERiPmeU6NZ-cSJzaV678opWUQC7KnWZinmJGuzg8AH8j8PoTW3WzkCejDr6irSJucxE-7NRgYHPVIpZInlbJkW3r2wkY/s320/Picture+575.jpg" border="0" /></a><br /><span style="color:#663333;"><strong>This is an old favorite from my Malaysia</strong> years back in 1990-1991 <em>ish</em>. I must've consumed at least fifty different versions of both beef and chicken rendang with varying degrees of delight. The high end places such as the tourist hotels like the Regent & Shangri-la tend to serve a wonderful quality meat but the sauce can be on the tame side and whilst the street hawkers can use some rather dubious cuts of 'beef', the flavors and fragrance from these vendors can't be matched. Such is the demand for the 'rendang' flavor you can even buy a McRendang from the McDonalds in Kuala Lumpur... and I did... often!</span><br /><img id="BLOGGER_PHOTO_ID_5231920309811958658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="253" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB23VNJ798rVZHdgjKoMFL-IKirZhwS5LT5Vl68OlC1RW4jkpL4ink0vMIUIWTNykxHpRsZ2v0AztIoEZpUuOn4v9VkaXQsu47T-L9S-2d4TYscM_f6tr1-1gqRDCtJ5Wbv6Bb_Y2Jf0c/s320/Picture+571.jpg" width="208" border="0" /> <span style="color:#663333;"></span><br /><span style="color:#663333;">The recipe is a very loose adaptation (you trying buying candlenuts in Publix!) of one that features in one of my oldest Malaysian cookery books, the sadly out of print, 'Traditional Malaysian Cuisine'. You could try ebay for this brilliant book which has authentic recipes for Chinese, Nonya & Malay regional cookery but, word to the wise, cookbook shopping on ebay is addictive.</span><br /><br /><span style="color:#663333;"></span><br /><br /><span style="color:#663333;"><strong>Recipe Ingredients</strong> (serves 6)</span><br /><br /><span style="color:#663333;"></span><br /><br /><span style="color:#663333;">For the Paste </span><br /><br /><span style="color:#663333;">2 tbs curry powder</span><br /><br /><span style="color:#663333;">1 onion finely minced</span><br /><br /><span style="color:#663333;">1 heaped tsp of minced garlic</span><br /><br /><span style="color:#663333;">1 heaped tsp of lemon grass</span><br /><br /><span style="color:#663333;">1 heaped tsp of ginger</span><br /><br /><span style="color:#663333;">3 red chillies finely minced</span><br /><br /><p><span style="color:#663333;">1 3/4 lbs of lean braising steak</span></p><br /><p><span style="color:#663333;">1 tsp salt<br />1 tbs sugar<br />1tbs soy sauce<br />2 tbs water<br />1 can of coconut milk</span></p><br /><p><span style="color:#663333;"><strong>Recipe Directions</strong></span></p><br /><ul><br /><li><span style="color:#663333;">In a heavy based oven proof casserole, heat & cook the paste ingredients until fragrant <em>(don't worry if the pan looks a little charred up on the bottom).</em></span></li><br /><li><span style="color:#663333;">Add half the coconut milk and continue stirring and frying until it separates.</span></li><br /><li><span style="color:#663333;">Add the wet mixture of salt, sugar, soy sauce & water along with the meat and stir.</span></li><br /><li><span style="color:#663333;">Pour on the rest of the coconut milk and cook in a 325 degree oven until the meat is meltingly tender and the gravy is rich and thick (2-3 hours). Give it a couple of stirs during cooking to help it along.</span></li><br /><li><span style="color:#663333;">Serve with steamed jasmine or basmati rice.</span></li></ul><p><span style="color:#663333;"><strong><em>Trust me tips</em></strong>: <em>Try the gourmet markets or Asian supermarkets for convient jars of minced lemongrass, ginger & kaffir lime leaves - they are so easy!</em></span></p><p><em><span style="color:#663333;">If you like things a little sweeter you could add some shredded coconut an hour or so before the end of cooking time to really jack up the coconut hit. </span><br /></em></p><br /><br /><br /><span style="color:#663333;"></span><br /><br /><br /><span style="color:#663333;"></span>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-47997087024300692242008-08-03T05:52:00.007-04:002008-08-07T07:22:01.355-04:00Slow Roast Leg of Lamb<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhI1lykhcEy7UhjY6yXBUTjU1nTJoWOJdS_PktGTiDrpg2iRTgK_bras6d0NNm6_aDsELMkV_fyf9Mo9fyMaObzBCOmr5xsAc8fU0eXaBmaAdIune9DFvyTw25pdoq0oSHCQoTzYaFaMY/s1600-h/Picture+452.jpg"><img id="BLOGGER_PHOTO_ID_5230365996296412066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhI1lykhcEy7UhjY6yXBUTjU1nTJoWOJdS_PktGTiDrpg2iRTgK_bras6d0NNm6_aDsELMkV_fyf9Mo9fyMaObzBCOmr5xsAc8fU0eXaBmaAdIune9DFvyTw25pdoq0oSHCQoTzYaFaMY/s320/Picture+452.jpg" border="0" /></a><br /><div><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqd8nMfSDwCKkcmUZ4cTivhuvql9VUbaiXoPS7TuJhL4fsHaMBbwRJpY133jjbmEzMxOYkeq1AroCnjUcGBVAJz_CCV70wV1w1fNFZY8XLOWaj3Bs3e3xMfgodQMWgjPH1vvgvRTCeHXQ/s1600-h/Picture+454.jpg"></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagiUVpSnNatM2cpHNUz1ZNBzRqCM8RASWU4fwM8JIjUC6F4I3gDmJ-WLdX8I2g42kRzu-Y5UsTvzlAuGaebym-xxrEs3Z3cSOA86x7ZxPSHUNxM77DnwYuEdPk9GzuIdt9iydLsf5c_o/s1600-h/Picture+454.jpg"></a><br /><br /><br /><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMn3KP5Cae12wRvEsTwAESaNHBvp5eC8EIOfyd_si15hveN1mET_IDhT2WzpfL_jYX7ezZMyj9agDeRIYjlFVYVG9B6wwU_08oCctlKWbtmYRHENI7sO9QqQWIx_Vztbv7myPfWe-le0/s1600-h/Picture+456.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG84pDTNDY9NH8AAmQZZVHeOXwmC-wvnnSmWtB9Yb38dEC8IaX68GRprRCN3t9zsSBuUfOSPInlM1X0tNAtGYWuLZ0ahYZxJH85vVTBAUpp9RIItBXGlCOxhxxTpktX8BQeC7cIwyAoMI/s1600-h/Picture+457.jpg"></a><br /><br /><br /><br /><div><span style="color:#663333;"><strong>Sunday Lunch in the UK is something of an institution</strong>. There's limited store trading; most places close early on a Sunday and even in this age of 24 hour gratification, some things remain sacred to family life. Growing up in the Sowerby house, two things were dietary guarantees: There would be a full English Breakfast on a Saturday (or at the very least a bacon sarnie) and a substantial lunch and pudding on a Sunday afternoon. Few things could stir a pair of sulky teenagers like my brother and I from our beds at the weekend like the smell of grilling bacon or searing animal flesh rising up from the kitchen below. </span></div><br /><br /><br /><br /><div><span style="color:#663333;"></span></div><div><span style="color:#663333;">As its our last Sunday before jetting back to the heat & humidity of my adopted home, I wanted to prepare an old favorite - a long and slow roasted leg of lamb with rosemary and garlic. This was one of my Mum's standbys and with a couple of tweaks; its one of mine too!</span></div><br /><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;"><strong>Recipe Ingredients</strong></span></div><div><span style="color:#663333;"></span></div><ol><br /><li><span style="color:#663333;">Leg of lamb (bone in)</span></li><br /><li><span style="color:#663333;">2 heads of garlic</span></li><br /><li><span style="color:#663333;">1 large onion</span></li><br /><li><span style="color:#663333;">1 lemon</span></li><br /><li><span style="color:#663333;">sprigs of fresh rosemary</span></li><br /><li><span style="color:#663333;">3/4 bottle of dry white wine</span></li><br /><br /><li><span style="color:#663333;">1 pint of chicken broth/stock</span></li></ol><br /><br /><p><span style="color:#663333;"><strong>Recipe Directions</strong></span></p><br /><ol><li><span style="color:#663333;">Preheat the oven to 325 degrees.</span></li><br /><li><span style="color:#663333;">Cut a few slits in your leg of lamb and place in slivers of rosemary and garlic. </span></li><br /><li><span style="color:#663333;">Place a solid roasting tin over your hob/cooktop and heat a couple of tablespoons of olive oil.</span><br /></li><li><span style="color:#663333;">Cover the meat in seasoned flour and brown on all sides.</span></li><br /><li><span style="color:#663333;">Add the chopped onion, the rest of the garlic, sliced lemon, wine & chicken stock and bring to a boil over the heat.</span></li><br /><li><span style="color:#663333;">Reduce to a simmer and place in the oven for 3 to 3 and a half hours basting every half hour. </span></li><br /><li><span style="color:#663333;">There will be plenty of juices left in the pan to serve with the meat and it'll be moist enough after this long slow cooking to shred with a spoon and fork.</span></li></ol><br /><br /><br /><p><span style="color:#663333;">I also had two chickens (see below) for the plainer eaters amongst us which I prepared in exactly the same way aside from some bacon to protect the moistness of the breast and obviously a reduced cooking time.</span></p><br /><br /><p><span style="color:#663333;">Serve with copious amounts of roast potatoes & vegetables alongside the winey, lemony, garlicky juices from the meat. </span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq5_rSTDRlxtUWxgKWFopOCsaJ6d3dPCDkVYD_NVQSWcUtEdEJcs6eGpNO7jh0auPjSHgNa5ifNKQA9vUxP8WvjrYtX6xn9kveQ2BDoFk9nfFfkau1-4Szkb2LDki4MF5tO_nC0gQmZM/s1600-h/Picture+450.jpg"><img id="BLOGGER_PHOTO_ID_5230364355964699154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq5_rSTDRlxtUWxgKWFopOCsaJ6d3dPCDkVYD_NVQSWcUtEdEJcs6eGpNO7jh0auPjSHgNa5ifNKQA9vUxP8WvjrYtX6xn9kveQ2BDoFk9nfFfkau1-4Szkb2LDki4MF5tO_nC0gQmZM/s320/Picture+450.jpg" border="0" /></a><br /><br /><br /><br /><p><span style="color:#663333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eCFuQiXXIhihfAR5nTWiakMAK0qOL-EYUe2QnWw_agXYerwnp3Xz24nNJ2bv0TcxSsqghGfwuzcdDBLy7J4xY0FOxW6PxqoEJN62uHP6DEfnov2pDCIJyJXnIqGTy0UMyDwJ3LrpVKQ/s1600-h/Picture+456.jpg"><img id="BLOGGER_PHOTO_ID_5230364348284775570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eCFuQiXXIhihfAR5nTWiakMAK0qOL-EYUe2QnWw_agXYerwnp3Xz24nNJ2bv0TcxSsqghGfwuzcdDBLy7J4xY0FOxW6PxqoEJN62uHP6DEfnov2pDCIJyJXnIqGTy0UMyDwJ3LrpVKQ/s320/Picture+456.jpg" border="0" /></a></span></p></div></div></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-77419700136848879072008-07-30T03:34:00.004-04:002008-07-30T12:21:35.059-04:00Le Pont de la Tour, London SE1<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPWMgzHvXwgkJkOq8GaNHIbF44wiZVbbpeABvcSwkfJy8KQQ9KrNN2FRDfLRIL18Jbt6b1oRV09T1D9fu8m8_KMiz7utlhWLlMZAzEqA_3iV5tyereiY02lcp8N9pPXYQRnANlVAEZeY/s1600-h/Picture+345.jpg"><img id="BLOGGER_PHOTO_ID_5228709954582913538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPWMgzHvXwgkJkOq8GaNHIbF44wiZVbbpeABvcSwkfJy8KQQ9KrNN2FRDfLRIL18Jbt6b1oRV09T1D9fu8m8_KMiz7utlhWLlMZAzEqA_3iV5tyereiY02lcp8N9pPXYQRnANlVAEZeY/s200/Picture+345.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwWm_TwV_pntXhyphenhyphenHXLNOmfpCW-awm2FaSg75r8bzggCLr4TFelUToOaL9Yr02vEcRualtXL28kl6wu624J483XySjrUSec40qGBZ49a_MmZlkijo2tnelZc-Z7IyvY5AhjJ8IUyPx474/s1600-h/Picture+343.jpg"><img id="BLOGGER_PHOTO_ID_5228709963275397586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwWm_TwV_pntXhyphenhyphenHXLNOmfpCW-awm2FaSg75r8bzggCLr4TFelUToOaL9Yr02vEcRualtXL28kl6wu624J483XySjrUSec40qGBZ49a_MmZlkijo2tnelZc-Z7IyvY5AhjJ8IUyPx474/s200/Picture+343.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPRAVmMpTLE35kCSTVx625DQUxdxROVOE4Ls4jhqCWkcS7WIQPkhGfLDRNUogytt9PngcVwwRsfkjm7nmayE2mE4HXpAtTFj4eceIOVJTBX3CvXJ7x4GOIDaiHzmJpx4SOdFsF12lyvs/s1600-h/Picture+344.jpg"><img id="BLOGGER_PHOTO_ID_5228709961657094466" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPRAVmMpTLE35kCSTVx625DQUxdxROVOE4Ls4jhqCWkcS7WIQPkhGfLDRNUogytt9PngcVwwRsfkjm7nmayE2mE4HXpAtTFj4eceIOVJTBX3CvXJ7x4GOIDaiHzmJpx4SOdFsF12lyvs/s200/Picture+344.jpg" border="0" /></a><br /><br /><div><span style="color:#663333;"><strong>When you hook up with</strong> an American husband you quickly become a tourist in your own town. I've seen more of London in the past six years than I ever did during the time I worked there and you know what? There's a certain pleasure to be had looking through different eyes at monuments and attractions that you walked past daily without a second glance. One of our favorite spots to wander in the City is Tower Bridge and there's no better vantage point to linger over lunch and take in the view than Le Pont de la Tour restaurant at Butler's Wharf.</span></div><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;">Le Pont was one of the first foodie empires to spring up when Canary Wharf and the whole Docklands area started emerging. The company I worked for back then was one of the first to relocate from the West End to Docklands and Le Pont was always packed to capacity with Investment Banking types and Brokers with their clicking brogues and Hermes ties. Whilst those days appear to have gone; miraculously the Pont has remained, if under different ownership. </span></div><div><span style="color:#663333;"></span> </div><div><span style="color:#663333;"></span> </div><div><span style="color:#663333;"></span> </div><div><span style="color:#663333;"></span> </div><div><span style="color:#663333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjwAvkv_T21pzvuqF1NRG4pjG-35O4yD7lnv41lTUrDZieUGFyEyQUwkVj2fvs0YJ7haqZirGP5DmOkOK510z2PUBjFhz5BRAyinDMCW38zZ59QNF2XRR88UCzOP2uzKahnH8jR6iN1A/s1600-h/Picture+346.jpg"><img id="BLOGGER_PHOTO_ID_5228709948756367346" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjwAvkv_T21pzvuqF1NRG4pjG-35O4yD7lnv41lTUrDZieUGFyEyQUwkVj2fvs0YJ7haqZirGP5DmOkOK510z2PUBjFhz5BRAyinDMCW38zZ59QNF2XRR88UCzOP2uzKahnH8jR6iN1A/s200/Picture+346.jpg" border="0" /></a>There's a choice of eating venues; the high end</span><span style="color:#663333;"> restaurant (<em>strictly business, romance or a bit of both</em>), the brasserie and the chop house all conjoined. We went to our favorite and the best option with kids, the Brasserie. </span><span style="color:#663333;">They offer a set lunch at £13.50 for two courses or a la carte. Dr. Dave went with the set option and had some 'honey roast ham, cheddar cheese & walnuts' (<em>sounds like a pub platter to me</em>) and complained that it had an unmentioned mayonnaise style sauce on it that tasted of fish, followed by a goat's cheese quiche which was quite delicious. I had a smoked mackerel salad which was OK, a few bones in it which was a shame - not too attractive sitting there pulling fishbones from your teeth at the table; followed by a salmon in a light dill sauce. The salmon was cooked well but as you can see from the photo it wasn't the best of quality being cut way too close to the skin with that brown fatty piece on show. I wouldn't expect to buy a piece like this from the supermarket, never mind be served it at a restaurant. Anyhow, what was edible was fine. </span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLu3S4JT8ABJlFifwhKUIg0YJWnO6eJahC7NQ_sdEULYzkprvs-_SA7c-HLGGNFB0JIKiKvI4gqO7Eu1UuLy2n8fPApFTxYIQm6lpEpGeukxNaFT1-_SXBno_6JNbGiADaz9_5dYMbwBk/s1600-h/Picture+338.jpg"><img id="BLOGGER_PHOTO_ID_5228709972921857586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLu3S4JT8ABJlFifwhKUIg0YJWnO6eJahC7NQ_sdEULYzkprvs-_SA7c-HLGGNFB0JIKiKvI4gqO7Eu1UuLy2n8fPApFTxYIQm6lpEpGeukxNaFT1-_SXBno_6JNbGiADaz9_5dYMbwBk/s200/Picture+338.jpg" border="0" /></a>They have a children's menu from which Mimi had some chicken goujons; she had a nibble at them but much preferred the bread! The service was selective. I had the distinct impression that the servers identified the business clientele and dealt with them at speed and identified the tourist element and dealt with them accordingly. </span></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;">Ultimately this is a place to loiter and absorb the unparalleled views of Tower Bridge; choose a simple dish and enjoy the fact that its still a better deal than a cafe creme within spitting distance of the Eiffel Tower. </span></div><br /><div><span style="color:#663333;"></span></div><br /><div><a href="http://lepontdelatour.com/">http://lepontdelatour.com/</a></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0tag:blogger.com,1999:blog-1500631919555292201.post-52300557402530173902008-07-26T10:53:00.009-04:002008-07-27T05:28:26.750-04:00Indian Takeout, UK Style<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6BNmowYinU8xEIm9DNSzrR_88Ay4xCMFjzOLru34sPQbPYoVQuqaq_0N526TY4EUVSj9ZbO0LNgJHmjwm09eXJFQKKFJ00lOBL-LeBeP910yKTOL5ogB3yguaETHpoNS2pBKdEoNa2c/s1600-h/Picture+281.jpg"><img id="BLOGGER_PHOTO_ID_5227601771506771858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6BNmowYinU8xEIm9DNSzrR_88Ay4xCMFjzOLru34sPQbPYoVQuqaq_0N526TY4EUVSj9ZbO0LNgJHmjwm09eXJFQKKFJ00lOBL-LeBeP910yKTOL5ogB3yguaETHpoNS2pBKdEoNa2c/s320/Picture+281.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVzKFGe54nih27kq8TFtnzATaJT2VWA8wZZXEQbfSGQ8rxyqdTEl_DkOkD0fPHcWPtqu4E8k2izqxOsF34nPq1uQkiLfD-0oKTF51XPaMGdXAi7P4EnH4UnfiyCtVRjT48keipQ4mbSk/s1600-h/Picture+284.jpg"><img id="BLOGGER_PHOTO_ID_5227601777025407778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVzKFGe54nih27kq8TFtnzATaJT2VWA8wZZXEQbfSGQ8rxyqdTEl_DkOkD0fPHcWPtqu4E8k2izqxOsF34nPq1uQkiLfD-0oKTF51XPaMGdXAi7P4EnH4UnfiyCtVRjT48keipQ4mbSk/s320/Picture+284.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCNufG4feRFcgTiK2ZNbYcLDwaYVGnp_KAuL-yo3VItJE5UwRL_WJ4IN0kOuDIWoVJDkUs9zuqMwnL7yhgUr8MUECqxA2dtVdanxn0cgD8oNbT2G5XteIiXTmrh1s0c-frmkAQJKHG90/s1600-h/Picture+281.jpg"></a><br /><div><span style="color:#663333;"><strong>This meal has been a long time coming</strong>. One needs to prepare oneself carefully for the gut busting, heartburning, tongue searing experience of the Great British Indian Takeaway. We've been on these shores for almost three weeks and its taken us this long to get our stomachs set in preparation for the spicy onslaught. This is no faint fragrant affair; no delicately seasoned cuts in light glazes or jus. Its a full on Ruby Murray <em>(check your cockney rhyming slang dictionaries)</em> and once in a while, you've got to get a hit. </span></div><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;">When I was dating Dr. Dave I opened his eyes (and sinuses) to the joys of Indian Cuisine. He's a cautious eater by nature but even he will tell you to try the 'red and the yellow'. He can't recall names or spices but colors he's good with. The <em>red</em> is a tandoori chicken appetizer, beautiful spiced cubes of chicken cooked in a roasting hot tandoor oven to get it charred on the outside and juicy within. The <em>yellow</em> is 'korma' a creamy mix of almonds, turmeric & yogurt. We were eating with my brother and his wife and my Dad so we had a good excuse to order BIG. A lamb bhuna, a chicken dopiaza, chicken tikka masala <em>(Britain's national dish!)</em> and my personal favorite a saag aloo <em>(slow cooked spinach & potato)</em> and cauliflower bhaji. All this is mopped up with a fluffy naan bread; one plain one 'keema' <em>(stuffed with meat).</em> </span><span style="color:#663333;">Stuffed is what you'll be after noshing down this lot. This is why we keep this treat to a once yearly affair. Between the heat, the spice and the intensity of flavor its not something you want every week although there will be some that disagree. </span></div><div><span style="color:#663333;"></span> </div><div><span style="color:#663333;"></span> </div><div><span style="color:#663333;"></span></div><div></div><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"></span></div><div></div><div><span style="color:#663333;">This vast and colorful array of food comes at a cost <em>(not only to the waistline)</em>, $90 to be exact. Even Pops, who's always quick with the wallet had to ask twice "How much? 45 quid? Where's it coming from, Bombay?". Yep, and that's another reason to keep this to an annual event but that's credit crunch Britain for ya....</span></div></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com1tag:blogger.com,1999:blog-1500631919555292201.post-89874028032738162412008-07-24T02:27:00.010-04:002008-07-24T03:13:28.286-04:00The Bell Inn, Castle Hedingham, Essex<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQlvgHMsVak4z37DQqijitbk2j-PkoZdXAQNqHggQS6XIIqLj5dsZiigGfWcDwQzZ2od8gBVMe4T_Gly9ceia_tdhGnxNubXmyv28suj6TouefT7reOF5SH8G6NES3-7mlNJ1pIHtIq0/s1600-h/Picture+216.jpg"><img id="BLOGGER_PHOTO_ID_5226473409070748658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQlvgHMsVak4z37DQqijitbk2j-PkoZdXAQNqHggQS6XIIqLj5dsZiigGfWcDwQzZ2od8gBVMe4T_Gly9ceia_tdhGnxNubXmyv28suj6TouefT7reOF5SH8G6NES3-7mlNJ1pIHtIq0/s320/Picture+216.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobXZ4VMFO8KPJX16HOeM4Ve-Xy2Gvx4SYx5JfcLKiqGN6mumaQ_bsImFBzWDHyCUDQoaHlXx6GSbrp71WbkrWctnAWLtV0FG_tryxoSs9_bZQ1ZNwOTDtvSr1jqI5-YdhFfZPYahAM_w/s1600-h/Picture+221.jpg"><img id="BLOGGER_PHOTO_ID_5226473411444578386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobXZ4VMFO8KPJX16HOeM4Ve-Xy2Gvx4SYx5JfcLKiqGN6mumaQ_bsImFBzWDHyCUDQoaHlXx6GSbrp71WbkrWctnAWLtV0FG_tryxoSs9_bZQ1ZNwOTDtvSr1jqI5-YdhFfZPYahAM_w/s320/Picture+221.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNQLnwicCPC_XRTPU2_VZ-LKvTPyKZeq02rIZfWfR_NUZHAfc-rU3ECYzQ-rvAlj2DgrPi7wHcmEoOxxOJysNw_y_oa-rlz7mVuZT4s95g6Y3nU5aoblFOf2Z4ECS9s4xVWrSXRHI1_8/s1600-h/Picture+220.jpg"></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9oaVrn0hUG3EiYLxQwoDvvFZ4_GzlBZcLZOYhdDY8HZjKWo_q1k97wr4enUVqwH2dEvHsQUeJ9Ob4rDlre3zyFAmsB83Iuxk62S4RdTda0HEq8awFxnmmyGHEBr7PZKXhehogHJElhs/s1600-h/Picture+221.jpg"></a><br /><div><div><span style="color:#663333;"><strong>A visit to a 12th century castle</strong> wouldn't be complete without a visit to a 16th century pub for lunch. Castle Hedingham is a picture postcard town in Essex; all flowers and beams and narrow winding streets. The Bell Inn blends seamlessly into the postcard. Its a warren of timbered rooms and bars with rustic fireplaces and solid wood floors. </span></div><br /><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;">The menu is simple and to the point. Pies, fishcakes, Ploughmans etc., all the basics are covered. They trumpet their pie and fish suppliers along with locally sourced free range produce. Although this is the current trend and everyman and their dog are on the 'seasonal, local' bandwagon, I get the impression that the Bell Inn would be doing this regardless of the fashion statement.</span></div><br /><br /><div><span style="color:#663333;"></span></div><br /><br /><div><span style="color:#663333;">To the food: Dr. Dave made the choice of the day with the steak and ale pie. These are bought in from a local supplier and this is no bad thing. Whoever had a hand in this pie knew his stuff. Deliciously melting steak in an rich flavored gravy served with schoolboy sides of mashed potato, broccoli and mushy peas. I had salmon & broccoli fishcakes which were just above average, however, the homemade tartare sauce and potato salad were superb. They had a 'young eaters' section from which Mia had a pizza and Ceci and mac & cheese; extra points for the local cheese on both!</span></div><br /><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;">A wonderful place, friendly staff, surroundings second to none. </span><span style="color:#663333;">If you want a true English pub experience minus the yobs, drunks & chavs, you'd be hard pushed to top this one!</span></div><br /><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"></span></div><div><span style="color:#663333;"></span></div><div></div><br /><div><span style="color:#663333;"></span></div><br /><div><span style="color:#663333;"><strong><em>The Bell Inn, 10 St. James Street, Castle Hedingham, CO9 3EJ</em></strong></span></div></div></div></div>Lisa Rubinhttp://www.blogger.com/profile/03854395158326706391noreply@blogger.com0