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New Chef at Le Cirque

Just read that. We have reservations for Friday night.

Sep 11, 2014
Rubee in Las Vegas

Limited Edition Tanqueray Old Tom Gin

Just picked up mine. Will report back.

Jun 27, 2014
Rubee in Spirits

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

Pock-Marked Mother Chen's Bean Curd (LOP)

Well, 5 years later and this is still part of my regular rotation. So good. Tonight I used ground pork and I'itoi onions from the garden.

Apr 10, 2014
Rubee in Home Cooking
1

Weekend in Phoenix!

Since you asked about bars, you'll be here for Arizona Cocktail Week which kicks off with the Cocktail Carnival Saturday night. Lots of bars are participating with cocktail specials and events. Always a great time. I've registered for 3 days of seminars and have plans/tickets for the Crudo Tequila Fortaleza dinner, Top Bars of the Nation, and Last Slinger Standing competition. Events list:

http://arizonacocktailweek.com/events...

Feb 12, 2014
Rubee in Phoenix

PHX- Where to buy '00" flour

I recently bought Hayden Flour Mill's Arizona Rose 00 flour (among other treats) at The Bodega in Old Town Scottsdale. I paid $6.50.

FnB and Bodega Market:
http://fnbrestaurant.com/

Feb 12, 2014
Rubee in Phoenix

September COTM “Vietnamese”: Starters, Snacks & Salads

I'm making Andrea Nguyen's Savory Meat Pastries (pa-te-so/pates chaud), p. 39. I can't understand her directions to cut them into diamonds. Has anybody made these before, or can explain this to me. Can't figure it out ;)

Jan 15, 2014
Rubee in Home Cooking

Trip Report (long), June 9-12

Sirio Ristorante (Aria) also has pici on the menu. Enjoyed it on one visit with a delicious ragu.

I've eaten at Scarpetta (one of our favorites), so will have to try D.O.C.G. on our visit in a couple of weeks.

Jun 15, 2013
Rubee in Las Vegas

Dinner/lunch near Arizona Biltmore

Nice! You've made a great list out of everyone's excellent suggestions.

Haven't been to Lo Lo's yet, enjoyed a nice Happy Hour at Frank and Albert's, though not with the current chef, and am definitely a fan of all the others you've decided on.

Jun 10, 2013
Rubee in Phoenix

Dinner/lunch near Arizona Biltmore

I'm a big fan of Lon's and Pizzeria Bianco too.

T.Cook's is undergoing a summer renovation. They won't be opening until the fall.

http://blogs.phoenixnewtimes.com/bell...

Jun 09, 2013
Rubee in Phoenix

Any places with Luxardo Maraschino?

I had a hard time finding it too, but ended up getting it at my local North Phoenix Bevmo after the manager from the Chandler location brought up a few bottles. They called around and were very helpful - I'd suggest asking if they can get some for you.

Jun 06, 2013
Rubee in Phoenix

sweetbreads in Phoenix???

Agree with Dmnkly about the Salumeria Biellese lardo Wedge and Bottle sometimes has.

I've served it on warm crostini. Excellent.

Apr 14, 2013
Rubee in Phoenix

Pig and Pickle

I really liked Pig and Pickle too. I'm also one of those people who love the pork tostadas with ginger aioli and kimchi (P&P served them at the Devour food festival too). Have only been once with some friends, but some of our highlights: "Tots" (bbq that night), Croque Madame (especially the ham), pork flat iron, duck leg with mung bean cake, steak with mushrooms, polenta and blue cheese fondue, pork tostadas:

Apr 10, 2013
Rubee in Phoenix

Dinner suggestions near The Four Seasons?

I love Durant's too (was there this past Friday for dinner), but one of my favorite steakhouses is right in your hotel - Talavera. I'm a huge fan of Chef Mel Mecinas. It also has patio dining and gorgeous views.

http://www.talaverarestaurant.com/

Veal porterhouse with lobster béarnaise:

Apr 10, 2013
Rubee in Phoenix

September COTM “Vietnamese”: Meat & Charcuterie

Agree!

Mar 07, 2013
Rubee in Home Cooking
1

Kai...is it still exceptional?

I also love Binkley's, but we've been to Kai since the change and had another spectacular meal. We were a party of 5 (4 of us had been before) and we all thought it was wonderful. Chef Joshua Johnson worked for years with Chef O'Dowd and thus it was a seamless transition. I don't think you'd be disappointed, it is still exceptional.

http://www.bitethemag.com/bite_people...

One of my friends posted an Instagram picture from our dinner. I forget her fish dish (trout?), but others were signature dishes such as the escargot with wild mushrooms, the lobster dégustation, and soufflé:
http://instagram.com/p/S-8E2Jhgqz/

From my order, two standouts were a vegetable starter, and the pecan-crusted lamb with mole:

Feb 28, 2013
Rubee in Phoenix

What's for Dinner #190 - Valentine's Day Edition [old]

Thanks al!

Biondanonima: Definitely, will try to get it done before we're off for Arizona Cocktail Week for the long weekend. Otherwise, will get to it next week.

I was really stressing myself out about making gnocchi for the first time, but I'm really happy with her recipe. I made half the batch as the prune-stuffed and half regular. I cooked up half a dozen of the latter to sample with a little bit of parm and butter and E said they were the best he's ever had, "velvety and light". Yay! Thanks Barbara Lynch. Let's hope the stuffed ones are just as good.

Sipping on a Vesper, and planning oysters in half an hour. Champagne and wine is chilling. Ridges on the prune-stuffed gnocchi because I used a biscuit-cutter.

Feb 14, 2013
Rubee in Home Cooking

Zuni Cafe Cookbook: Leafy Salads/ Soups

I'm so glad you like it as much as I do. I actually was going to make this tomorrow night as part of our Valentine's Day dinner, but went with a Caesar dressing I made ahead since the planned entree tomorrow is labor-intensive.

Of course, now I'm re-thinking my decisions thanks to you ;)

Feb 14, 2013
Rubee in Home Cooking

What's for Dinner #190 - Valentine's Day Edition [old]

I started prepping for the main course, prune-stuffed gnocchi with foie gras (description at link) - for tomorrow. I really should have made the gnocchi too but ran out of time. Hope it's not too ambitious to do after work. I've never made gnocchi before. Crossing fingers....

Fortunately, E took care of dinner and made one of his specialties, chile colorado (first pic). He rarely cooks so this is always a treat.

Tonight to prep, I first made the prune and Vin Santo wine filling and the foie gras butter (yes, foie gras + butter). Then added that chilled butter to a reduced glaze of more Vin Santo, shallots, coriander seeds, black peppercorns, and thyme, and strained. Oh my, is that sauce amazing.

Special thanks to Breadcrumbs who convinced me to buy the cookbook Stir.

9 Park's Prune-stuffed Gnocchi, an Iconic Boston Dish
http://www.seriouseats.com/2012/03/no...

Feb 13, 2013
Rubee in Home Cooking

APRIL 2011 AMFT/Greenspan: Chicken and duck; beef, veal, pork, and lamb; fish and shellfish

Roast Chicken for Les Paresseux

I made this tonight as my first recipe from the book (finally) and we really liked it, although I may have "over-done" it a bit on the bread. I used ciabatta to practically line the bottom and the rich crispy/chewy bread was so good, I ate too much and couldn't finish the rest of the dish! E loved the pieces that had the chicken liver spread on them. I used a 5+ pound chicken, fresh herbs from the garden, and added carrots and russets halfway through. Wish I had thought of shallots like you did. While the chicken was resting (I just put it on a plate), I coated the vegetables in the pan juices.

Changes: Instead of brushing the Creuset with oil, I used chicken fat (always have some in the freezer), seasoned the chicken with Penzey's Fox Point seasoning, and used vermouth instead of white wine. Also, roasted in a convection oven. I didn't have a problem with the bread sticking or clean-up. I actually loved how easy it was since I didn't make any other sides, and would make it again, seasoning the same way.

Feb 12, 2013
Rubee in Home Cooking

What's for Dinner #190 - Valentine's Day Edition [old]

Thanks for the reminder! I've been wanting to make this. Just Pinterested it so I won't forget all about it *again*

Feb 12, 2013
Rubee in Home Cooking

What's for Dinner #190 - Valentine's Day Edition [old]

I know Maria has already seen this ;), but attaching lobster melt pic:

Feb 11, 2013
Rubee in Home Cooking

What's for Dinner #190 - Valentine's Day Edition [old]

Tonight for us was one of E's favorites - lobster melts. The local grocery store had lobster tails on sale, and it's a recipe from my lobster 'bible' - Jasper White's "Lobster at Home".

For Valentine's Day, I'm planning a favorite dish from a Boston restaurant where we were regulars - Barbara Lynch's (No 9 Park) prune-stuffed gnocchi with vin santo glaze and foie gras. It's from her cookbook Stir. I've never made gnocchi before so since this recipe is so ambitious, I'm keeping everything else simple:

Broiled oysters to start, a Caesar salad, and E came home with a giant roll of Pillsbury Red Velvet cookie dough which he thought "looked good since it's a limited edition". Hmmm... I may do a pizookie or ice cream sandwiches.

Feb 11, 2013
Rubee in Home Cooking

Return to Phoenix

Recent pics:

Paella with mussels and shrimp at Rusconi last week, and grilled calamari, squid ink pasta with crab, and veal (Orrechie Elephante) at Franco's the weekend before.

Jan 22, 2013
Rubee in Phoenix

Return to Phoenix

Davanti, Andreoli's, and Crudo are a few of my favorites too, along with Posh, FnB, and Shinbay (and I have plans - finally! - with friends for Khyber Halal). Pig & Pickle is on my get-to list, and I need to check out Italian Restaurant and Brat Haus. Haven't been yet, but Chef O'Dowd, formerly of Kai, is at the Sheratown downtown now, and Kevin Binkley will soon be opening a spot in the space formerly occupied by Sophie's Bistro.

I've also been enjoying Citizen Public House, Market Street Kitchen at DC Ranch, House at Secret Garden, last week's first-time visit to Rusconi's, and have been to Franco's Italian Cafe three times in the last month.

This week our plans include Crudo, old-school Italian at old-timer Avanti, Noca and/or Davanti, and checking out Bice (just opened in the old Michael's at the Citadel location).

There are a slew of high-quality chef-driven restaurants that have opened. I have to disagree with some of the above posts. It's absolutely misleading to say that the only new restaurants are steakhouses.

Jan 22, 2013
Rubee in Phoenix

Wedge and Bottle

I've been wanting to get here for the longest time, but Ahwatukee is a bit of a drive for us - about 45 minutes. This weekend, however, we had an event at Kai that included a night at the Sheraton Wild Horse Pass resort, so of course had to stop at Wedge and Bottle on the drive back. Loved it! Friendly owners, wonderful selection, and a perfect place to spend a Sunday afternoon with four other wine, charcuterie, and cheese-loving friends. It's a casual order-at-the-counter spot with a few tables inside and out. They also have sandwiches.

In order: Started with a Scarpetta spumante brut rose (later Left Coast Cellars pinot noir), and then the 6 of us feasted: Charcuterie plate with Olli Norcino salami, Salchichon De Vic Catalonian salami, Angel's duck salami, Smoking Goose sopressata, "Mean Beans" and mustard; Uplands' Rush Creek Reserve (amazing - worth every penny), Bresaola and Sole Gran Queso; Finocchiona; Prosciutto di Parma and Mount Tam. They also gave us a sample of Meadow Creek Dairy Mini-Grayson (no pic) which I bought to take home, along with loads of other treats.

Website: http://www.wedgebottle.com/

Dec 09, 2012
Rubee in Phoenix

Thanksgiving menu, what's yours?

Love that idea. That's funny you say that. I had thought of making the "Sno-Balls" in the Back In the Day Bakery Cookbook if kids were coming (pic below).

I have two more friends coming. One is a pastry chef, so looks like my second dessert is all taken care of!

Nov 20, 2012
Rubee in Home Cooking

Thanksgiving menu, what's yours?

Thanks, I keep debating on adding another dessert after looking at your menu (like your apple brownies)!

Nov 18, 2012
Rubee in Home Cooking

Thanksgiving menu, what's yours?

Beautiful.

Nov 18, 2012
Rubee in Home Cooking

November 2012 COTM: Second Helpings -- Side Dishes and Condiments; Desserts; Pantry

Baked Potatoes with Roasted Onion and Sour Cream, p. 248.

I forget how baking potatoes with salt imparts such flavor; I should do it more often. The potatoes are topped with chopped onion (also roasted on coarse salt) and sour cream. I served with our Sunday night roast chicken. A "simple variation" but a nice richness without adding butter.

Recipe link:
http://www.food.com/recipe/baked-pota...

Nov 18, 2012
Rubee in Home Cooking

Thanksgiving menu, what's yours?

It's shaping up to be just 4 of us, so I've pared down the usual menu (I really should cut down on the apps further)

Apps:
Crispy Honey-Lavender almonds (Bradley Ogden recipe)
Deviled eggs
Brie with cranberry sauce in puff pastry

Turkey with sage butter, gravy, and mashed potatoes with thyme
Grand Marnier dried apricot, sausage and chestnut stuffing (based on a Silver Palate Good Times recipe)
Creamed peas and pearl onions (husband's request)
Maple glazed carrots
Cranberry sauce with cherries, marsala and rosemary
Crescent rolls and Ocean Spray cranberry sauce (husband's request)

Brandied Pumpkin pie with ginger whipped cream

For the Welcome Cocktail, I'm making a "Passenger Pigeon" which I tried the other night - Calvados apple brandy, allspice dram, and Figgy Pudding bitters

Pics: Cocktail, and last year's Thanksgiving plate.

Nov 14, 2012
Rubee in Home Cooking