scarletcerise's Profile
Nice beer list and good food near Back bay/Copley
Hi Chowhounders--
I'm staying in the Back Bay area at Hotel 140 and looking for a fun, casual spot to eat with a friend that has great, not-too-pricy food and a great beer list. Any thoughts? Anything like a fun gastro-pub near Back Bay or Copley would be great!!
thanks!
September 2011 COTM, Slater/Tender: Celery through Jerusalem artichokes
Eggplan with Thyme and Cream
I really adored this recipe and the "unlikely" pairing of eggplant slices and cream! YUM. This is a comforting, warming dish and I picture myself making throughout chilly fall and winter days. I layered as instructed, with onions on the bottom, but I took a shortcut with the eggplant slices. Instead of taking the time to brown them in the pan, I used a Cook's Illustrated tip/alternative to salting eggplant to remove moisture, and microwaved the cut slices on paper towel layers for about 10 minutes. I did about 2 batches of this while prepping and sauteeing the onions, so it turned out to be about 20-25 minutes "active time" (prepping and microwaving eggplant slices while slicing and sauteeing onions and garlic) and then the baking time in the oven.
The eggplant is so silky and seductive after baking in the cream and thyme, and I added more cheese than suggested over the top to make a bubbling salty crust of sorts. This was so delish, I hid it from my boyfriend in the fridge so I could get all the leftovers.
Favorite recipes featuring beer as an ingredient?
After reading Mark Bittman's early September column "Beer as an Ingredient," I was inspired to host a fall porch party with seasonal beers and tasty food incorporating beer. My tentative menu includes the lightened Ale and Cheddar Soup from Bittman's column, some kind of beer-marinated grilled meat, and a Chocolate Stout Pudding for dessert.
http://www.nytimes.com/2011/09/04/magazine/mark-bittman-beer-as-an-ingredient.html
What are your favorite recipes that feature beer as an ingredient? Starters, main dishes, desserts, whatever, I'm hungry! I'm especially interested in marinade recipes or ways to use beer for grilled meats or kebabs.
Pittsburgh Food/Walking Tour ideas?
I want to show off Pittsburgh to a good friend who's visiting me soon and I need some suggestions from my fellow Pittsburghers....sometimes I get "stuck" in my own restaurant habits, you know?
Here's the trick: she's only going to be here for a weekend, and I want us to be able to see a fair amount of the city and its character and quirks, while eating awesome food. I'm trying to think of restaurants that are conducive to walking tours before or after eating, so we're not in the car the whole time. In other words, I'm looking for restaurant ideas not for a specific kind of cuisine but for fun locations. We won't be looking for high end fine dining, but she's not really a "dive" kind of person; no dietary restrictions; the more booze the better:)
To give you an idea about what my general tastes are...
-In general, Kaya and Park/Point Bruges are my "go-to" places (also used to be Sweet Basil but it's closed)
-I love Coca or Casbah for brunch (was thinking Coca would be good for brunch or lunch and then walking around L'ville)
-I think Primanti's is pretty gross
-we'll definitely do Salt, it's right near my house in Friendship
-don't really like the South Side or restaurants there
-definitely want to walk around the Strip, need ideas other than Kaya and the Pittsburgh Popcorn Company:)
-was thinking of trying for drinks/apps with a view one night, perhaps on Mt Wash or someplace with a waterview? If I remember correctly the food at Redfin Blues is mostly regrettable, but they are on the river.
Anyway, any suggestions--food or quirky sites or both--would be appreciated!! thanks!
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Casbah
229 South Highland Ave, Pittsburgh, PA 15206
Redfin Blues
100 Waterfront Dr, Pittsburgh, PA 15222
Sweet Basil
21108 Paint Blvd, Shippenville, PA 16254
Brunch in Pittsburgh
I like to suggest Casbah for brunch and often take visitors there. Two courses plus a drink for about $24. Their "Sea scallop fry" brunch entree is one of my favorite dishes in the city--some of the ingredients vary seasonally and it's always deliciously decadent. They're frequently booked for brunch, so if you don't make reservations you can sit and eat at the lovely bar.
http://www.bigburrito.com/casbah/
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Casbah
229 South Highland Ave, Pittsburgh, PA 15206
Looking for savory ideas for almond meal
Almond meal is great for thickening vegetable "patés," as in my favorite mushroom paté, which is just delicious spread on simple stone-ground wheat crackers.
Mushroom Pâté
1. Sauté 1 chopped medium onion until soft (about 5 minutes); add about 2 cups chopped mushrooms (any kind). Cook until mushrooms are soft as well, another 5-10 minutes.
2. Sprinkle on smoked paprika, dried thyme, dried tarragon, and a pinch of cayenne, and a generous splash (about 1/4 cup) of dry Sherry. Cook another few minutes until *most* (but not all) of the liquid is evaporated.
3. Place mushroom mixture in a food processor with about 2/3 cup of almond meal and puree until very smooth. Purée in softened cream cheese, anywhere from 4-8 oz. depending on your preference for creaminess. I use about 5 oz. for a more pronounced mushroom-y flavor. Then add salt and pepper to taste. Purée on the highest speed until mixture is very smooth.
Serve with stone ground wheat crackers or fresh baguette slices (crackers of bread with strong flavors of their own aren't great for this subtle spread).
Techniques for Scrambled Tofu?
I'd like to start making scrambled tofu more frequently, because I tend to make lots of eggs throughout the week. But every time I've made tofu scramble in the past, it's been barely edible--and we just eat it so as not to waste it and throw it out. I've tried using caramelized onions, bell peppers, plenty of spices, and other tasty add-ins, but the tofu always comes out too mushy (even when using firm or extra firm tofu). So:
Is there a good technique to get a tofu scramble that has a more appealing texture than a pile of mush? I think having some crispy seared bits among other softer curds would be good, but I can never achieve this. Any advice about method and/or seasoning is appreciated!
Pumpkin dessert for 14 at T-Day?
I have a great pumpkin chiffon pie recipe that I usually do for T-day, but it definitely won't feed our 14 guests this year...and so I want to make a pumpkin dessert that everyone can try.
I was thinking of pumpkin bars that could be made ahead of time, sort of like pumpkin pie but with a firmer, more bar-like consistency and maybe a nice nutty streusal topping. All of my searches for "pumpkin bars" have brought up either pumpkin bread or pumpkin cheesecake bars, which I don't want.
Any recipe ideas that aren't for quick breads? Or ideas on how I could transform a pumpkin pie base into something a bit denser to be cut into bars?
Book/website for efficient/streamlined meal planning, prep, and cooking?
I try to plan out meals a week or so in advance, so I only have to make one trip to the farmer's market and one to the grocery store each week. And when I can, I also try to streamline my prep work--for example, chopping extra vegetable to use later in the week, grilling extra chicken for salads, etc.
I'm wondering if anyone knows of a cookbook or website that is organized around this principle of efficient weekly meal planning/shopping/prepping that minimizes shopping trips, cost, time, and food waste. There are loads of books aimed at low-cost cooking but they're typical recipe books based on individual meals rather than a cohesive week that makes use of the same ingredients.
Here's an example of how I do this on my own (when I'm being super-organized!), but what I'm looking for is a book or site with more ideas and inspiration:
Sunday: pre-soak dried cannellini beans, roast a chicken with onions and lots of vegetables
Monday: make cannellini and kale soup, reserve some cannellini beans for later
Tuesday: make a casserole with Sunday's leftover chicken and veggies
Wednesday: grill some fish fillets and lots of veggies
Thursday: make flatbreads with Sunday's roasted onions, reserved cannellini beans and mixed greens
Friday: make fish tacos from Wednesday's leftover fish and veggies
Saturday: make a fritatta using any leftover beans and veggies
Suggestions for eating in Bowling Green, KY
Thanks everyone! These are fantastic suggestions!!
Suggestions for eating in Bowling Green, KY
Hi there, KY and TN boards--
My boyfriend and I will be spending a long weekend in Bowling Green, KY to attend a wedding and would like some suggestions about where to eat while we're in town. We're looking for tasty, mostly inexpensive food (not fine dining), maybe some BBQ but some relatively healthy options too.
Also, we're driving to KY from Western PA, so if anyone happens to know good food stops or fun places to visit along the way, we'd be very grateful for roadtrip tips:) thanks!
Pork tenderloin -- simple recipe ideas?
Thanks so much for all the wonderful ideas!! I had two 1-lb. tenderloins in the package (you all were right!) and I'm officially a tenderloin convert. This was a lot more versatile (and tasty!) than I thought it would be. Everyone's tips about internal temp were especially helpful so I didn't overcook it!
I didn't have time to marinate or do a rub, so I dredged the tenderloins in some seasoned flour, sprinkled with garlic, rosemary, and lemon zest, and browned them up in my dutch oven. Then I baked them to an internal temp of almost 150 which left a nice bit of pink in the center. While they rested, I made a simple lemon and rosemary pan sauce to drizzle on top. I was so impressed! I will definitely be buying more of these and keeping them in the freezer. I'm excited to try the different rubs, glazes, etc. suggested here. thanks all:)
Pork tenderloin -- simple recipe ideas?
I've never prepared a pork tenderloin before, and in general, I rarely cook meat. So I need advice for what to do with a 2 lb. boneless pork tenderloin. I'd like to do something simple and somewhat spicy, in my dutch oven or roasting pan--I don't have a grill set up yet. What are your ideas? thanks!
What is your favorite healthy snack?
1. low-fat string cheese! This is not fancy stuff, but it's portion-controlled, tasty, and satisfying. It's also easy to take with you in your bag or pocket.
2. My family is Greek, and a common snack I had growing up was cucumbers cut into sticks or rounds and sprinkled with salt and pepper, maybe with a bit of feta and lemon juice.
3. Natural peanut butter or almond butter smeared on fruit, veggie sticks, or stone-ground wheat crackers.
Sources for select Maille products?
Thanks for the rec, LeeLee! It's funny, I used to live in Philly, and your mention of DiBruno's makes me long for their garlicky broccoli rabe...
Sources for select Maille products?
While some Maille product varieties are widely available in US markets, like their original dijon and whole grain mustard, I have yet to find my favorites online or in any gourmet market:
Maille Provencal mustard, which is pale orange in color, and the other select mustard varieties, like cassis, or fruits rouges.
Does anyone know any sources for these online, mail-order, etc.?
Merci!
T-Day Postmortem: the good, the bad, and the ugly
This has been a fun thread to follow so I thought I'd chime in. I was lucky enough to have three thanksgiving meals this year(!!!)--I was invited to two on Thursday and I hosted one on Friday evening. My co-chef Emily and I decided to do pared-down versions of our favorite staples since we knew we'd be tired from being out elsewhere on Thurs. and had just a couple of friends over on Friday. Our friends said we were nuts for doing it but we just really wanted leftovers! We get a bunch of food mags (including food and wine, Bon Appetit, Vegetarian Times, Cooks Illustrated...a few others too I thinnk) and thought the Thanksgiving recipes in Bon Appetit looked especially promising and easy, so we tried a few, and all turned out really well...
-THE EXCELLENT: Fresh stuffing (not in the bird) with organic soft wheat bread, fennel, celery, sage, thyme, and dried cranberries. We baked it in a shallow casserole so the top was nice and crunchy and the bottom soft and delish. Emily's grandma's method.
-Fresh cranberry and whole grain mustard relish (from Bon Appetit 2009)--makes for awesome sandwiches and is an obvious combo if like me, you adore cranberries and mustard!
-THE VERY GOOD: We got a hormone-free kosher bird at Trader Joe's and although I grew up in a brining house, we decided to roast it more traditionally following the Clementine-Salted Turkey recipe in Bon Appetit (2009). Before roasting we rubbed a citrus zest-butter all over the bird and stuffed the cavity with time, citrus, and onions. We basted with more melted butter and fresh tangerine juice. The meat was flavorful with hints of citrus. I removed it at about 160 and it rested to about 167 before carving. It was a touch dry for my taste but everyone else loved it (I think maybe prior brining experience spoils you?)
-Steamed green beans tossed with caramelized onions and a bit of apple butter (my favorite easy side)
THE GOOD: Cornbread with brown sugar crust
-Thyme-roasted vegetable medley (halved brussell sprouts, small chunks of yams, carrots)
-Emily's mashed potatoes--I think if you use Yukon Golds, the mashing method doesn't matter as much. She used a hand mixer to mash in the potatoes, cream and butter, and they were light creamy and delicious all at once! I'm sure a ricer makes good spuds but this works well for us.
-PIE! I made a brown sugar pumpkin streusel pie (again from Bon App 2009) AND an apple oat crumble pie, which is basically like apple crisp except you bake it in a pie crust instead of a baking dish. This pie is always a hit even though I don't consider myself a strong baker. I would recommend this to anyone who thinks they can't bake an apple pie.
THE NOT-SO-GOOD: Bad gravy. I know better methods, but was short on time and used cornstarch to thicken a very basic gravy of strained drippings and pre-made stock from the turkey neck. It was sort of lumpy and icky. Guests didn't mind it but I can't look at it.
All in all, a successful Thanksgiving meal. Time to start planning for the next round of winter holidays!
Seeking Good Seafood and BYOB in Pittsburgh
Thanks for all these suggestions--I wouldn't have thought of these places. I actually live around the corner from Plum, CrazyOne, so we go there fairly often:) I think Monterey Bay is a great idea--I've actually never been there even though several trustworthy folks have recommended it to me.
Seeking Good Seafood and BYOB in Pittsburgh
I'm looking for restaurant suggestions for a nice, somewhat romantic birthday dinner with most entrées comfortably under $30:
-seafood-focused or usually offers a few good seafood entrées (perhaps with a Mediterranean focus?)
-BYOB, OR has a quality affordable wine list (such as a list of '$35 bottles' like Lidia's has).
-East end is preferable but not a requirement.
To give a sense of our taste/price range for a nice dinner out, our go-to places are usually Point Brugge and Kaya.
Sushi in Pittsburgh
As a major sushi fan who had trouble adjusting to the 'burgh's food scene, I feel compelled to respond to this conversation. I grew up in New York with very excellent and affordable sushi options, and I'm also familiar with D.C. and Philly sushi. Here are my thoughts on Pittsburgh sushi:
-Umi -- have not yet tried it, but am very curious...
-Nakama -- This place on the South side is always rated by pittsburghers for some magazine as "best sushi." It is not. By far. It's primarily a bar, for one thing, with rude service and an overly tatooed and brash clientele that seemed interested only in ordering beer and california rolls. When I went, I was so supremely disappointed, we didn't even stay.
-Chaya: The quality of the fish is excellent, and they use real wasabi as opposed to the green paste. However, I don't go there anymore because they do not prepare the rice properly for nigiri. If you like to have maki or nigiri (as opposed to all sashimi), be aware that they don't use mirin to make the rice sticky rice. I'm glad they're around, but I don't patronize them anymore, because I found...
-New dumpling house. This half-Chinese food, half sushi place at the bottom of the hill on Murray ave. (just down the street from Chaya) serves up consistenly good and affordable sushi. The Green Fuji roll is magnificent. The service is friendly. The fish is silky and delicious. The ambiance is a mix of acrylic flowers and faux-bamboo trimmings, but the tackiness reminds me of my first sushi experiences in New York so I kind of love it.
Bubble Tea, where do I find it...
Orient Express on Forbes at S. Craig st. in Oakland has a huge list of bubble tea--my favorite is the honeydew or red bean smoothies, although artificial tasting and brightly colored, they are fun tasty treats. The food there is excellent, by the way, especially for vegetarians--the best for Tofu dishes.
What are the best tapas dishes in Pittsburgh?
Ibiza on the south side is good, but La Casa in Shadyside is much better. They have an outdoor patio which is nice in the warm weather, and excellent nightly specials. They bring the bread with a plate of the best balsamic vinegar I've ever tasted. The shrimp fondue, which I was skeptical about originally, was creamy/tangy/dip-a-liscious. In fact, any of the seafood dishers are highly recommended.
good vegetarian restaurant in Pittsburgh?
Second to the Quiet Storm -- it's a favorite. And second Spice Island. Also, Kaya in the stirp distric is awesome and has good veggie options. The beignets in green curry are amazing.
1st time visiting Pittsburgh
Definitely Bona Terra for dinner. Lydia's for brunch. Or, Dozen in Lawrenceville is charming, although the food is not superspecial. The owner is wonderful and the staff is good. And they do have cute outdoor seating, so if the weather's nice you might appreciate that as an option.
Pittsburgh Top Dining
Bona Terra. One of the best in Pittsburgh, hands down. It's byo, I think a $3 corkage fee. Plus they're committed to supporting local farmerrs. It's like dining at Chez Panisse--everyone is looking around at one another knowingly.
908 Main St
Pittsburgh, PA 15215
(412) 781-8210
I also really love Kaya in the strip district. Tasty, inventive, and excellent cocktails.
2000 Smallman St
Pittsburgh, PA 15222
(412) 261-6565
Still looking for Laotian or a good Banh-Xeo in New York...
Anywhere?! Manhattan? Queens? Long Island?
My craving is Banh-Xeo, one of my all-time favorite foods. It's a sort of Asian-style crepe. Mmmm. Are there any restaurants that serve this or a similar tasty dish, even if they don't claim to be a Laotian place?
North Fork dining/bar options?
I agree with you about what makes it charming out there; I shouldn't have used the word "lounge;" but I guess I wanted to say non-fancy restaurant non-chain fun spot. Thanks for your ideas!
North Fork dining/bar options?
Hi all,
I'm still learning about the lovely North Fork of Long Island, so does anyone have any suggestions for a bar, a restaurant bar, or a casual dining place other than the usual suspects? I've tried several wonderful restaurants -- The Red Door, Jedediah's, Jamesport Manor Inn, Michaels' at the Boardwalk, North Fork Table and Inn, LobsterRoll, even Modern Snack Bar -- but other than that, what else is there to do in the evenings? Most of the vineyards close by 6 or 8pm, so are there any bars or lounges or anywhere comparable to go to at night?
Thanks for any suggestions.
First Date Spot: Lounge/Wine Bar????
Wine and Roses on Columbus btwn. 73rd and 74th st. Excellent wine, service, and good food if you want it, outdoor seating, and the volume is low enough for good conversation, but lively enough that if you have an awkward first date silence it won't be...too awkward.
