lawkitty's Profile
Spill the Wine Review
I SO wanted to like StW, but I agree with your review. I will continue to patronize the place, but it will only be for their small plates/appetizers. I agree with you that the bruschetta and the cheese plate are well done. Their wine selection is the real draw for me.
Its really too bad they can't upgrade their chef or something because I really love the atmosphere there. ...
Foods you always "deconstruct"
I always eat one variety at a time. Brazil nut first (my favorite!) walnut, cashew, almond, then hazelnut. Skip/pick out any peanuts; not worth my time unless they are in shell or in peanut butter! Wierd, yes, but true!
I could just live on ______
Cheese:
triple creme brie
bufalo mozzarella
aged gouda
blue
Seafood:
grilled lobster w/lemon and salted sweet cream butter
alaskan king crab
seared scallops
sushi: hamachi, sake
kumamoto oysters
Breads:
crusty fresh baked bread
fresh popovers with honey butter
Veggies:
Minnesota heirloom tomatoes
morel mushrooms sauteed in butter
Fruit:
mangoes
pineapple
That's me: fish fruit veggies bread cheese.
Oh, and I nearly forgot wine....oh how I love thee, WINE!
Things that are especially aesthetically pleasing or sensuous in cooking and baking...
cracking the top of the creme brulee.... OMG... love it.
Things that are especially aesthetically pleasing or sensuous in cooking and baking...
Wholeheartedly agree. Especially with the parts about blending it into pastry and watching the cubes of cold butter turn the flour to a granular texture, and the creaming of butter with honey or maple syrup. The wonders of butter.
Plungerhead Zin
I just discovered Plungerhead! I was totally turned off by the moniker/label, but my favorite sommelier at the little local wine bar said it was worth a try. I loved it! I really enjoy the jammy, fruit forward zins and this one did not disappoint. Full body, very mild, nearly nonexistent tannin, and just wonderful to drink on a patio with bread and cheese, or even perhaps with grilled meat. Another zin I would recommend is 7 Deadly Zins. This is a more tannic wine, and IMHO needs a porterhouse or something a bit heavier for perfect balance.
Things that are especially aesthetically pleasing or sensuous in cooking and baking...
Searing scallops: the crispy brown edge looks so beautiful against the creamy white of the scallop flesh.
Foods that unreasonably gross you out...
I second this... I tried uni twice and hated it, but was determined to figure out just what it was that made people swoon over it (in a good way!) and on the third try I found out just what they meant. Ocean-y salty buttery heaven on a bed of rice wrapped with nori.
Foods that unreasonably gross you out...
I totally agree with you on the meatloaf! My mother used to make us finish our plates of her nasty meatloaf and I will never forget the horror. I can cook it for others, and I am told I do it well, but I can't stand eating it myself.
52 Hours in Minneapolis – Best Late Afternoon Meal? And Itinerary Review
So, So happy to hear you had a wonderful time at LBV!! And your glowing review of Patisserie 46; it really makes us Minnesotans light up with pride for our little metropolis!! Our entire lives, we are informed that we live in a "fly-over" zone and "why would [we] ever live here?!" Thank you Nsxtasy, for reminding us that we are indeed loved. If for nothing else than our great pastry. ;)
Fine Dining Sushi Experience?
oh, how fun! I am excited to read about your adventures! Thank you again for the recommendations!
Fine Dining Sushi Experience?
I called Alinea, and GOT RESERVATIONS! Wooohoooo! So excited! :)
Thank you for your recommendations, and I will be sure to review my experience afterwards...
If we have time, I think we will try to get to Shanghai Terrace, as well.
Nsxtasy: so glad to hear you had a good time at La Belle Vie. I love that place!
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Alinea
1723 N Halsted St, Chicago, IL 60614
Shanghai Terrace
108 E Superior, Chicago, IL 60611
recipe search: danish-like sweet bread with pineapple filling
I am not sure if this is the right board for a recipe request, but I thought I would give it a go...
Long story short, I used to enjoy a fabulous sweet bread filled with pineapple filling, and the woman who made it would not share the recipe. I don't get to even enjoy the dessert anymore because alas, her son and I "broke up" (college boyfriend).
Maybe one (or a few) of you will have suggestions for recipes that might come close?
Here is what I know about the recipe:
I think it is derived from a norwegian recipe.
The bread is made from a dough, not a pastry, and I believe it has egg yolks, not whole eggs.
The baked bread is not flaky like pastry, its more of a tender crumb like a brioche bread or something similar.
The pineapple filling is simple: I know she used canned pineapple (crushed), juice, and a few other ingredients. It was thickened with cornstarch while being heated slowly.
The bread dough was rolled into a long rectangle, the filling was cooled and poured in a line down the middle of the dough, then each side was folded in to seal it inside, overlapping the sides. It was baked, then drizzled with powdered sugar frosting and cut into long slices for serving. Delicious.
Any help with this would be SO appreciated!
Fine Dining Sushi Experience?
My fiance and I are coming to Chicago in September and we have been trying to decide where to go for dinner on our final night. It is a Sunday.
We are from Minneapolis, and therefore are used to Cosmos and La Belle Vie being the finest atmosphere and very romantic. We really hope Chicago can top this...
My two top choices (and I know nothing about Chicago dining) are Alinea and L20 (mostly from reading reviews, etc.). However, if we cannot get reservations at either of those, we would love a memorable sushi/japanese experience.
What does Chicago offer for Sushi? Anything "out of this world" or "not like anywhere else outside of Japan"?
Thanks for any restaurant suggestions, I really appreciate it!
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Alinea
1723 N Halsted St, Chicago, IL 60614
Blow their sox off killer appetizer needed for Memorial Day BBQ
definite second on the grilled haloumi and bread. Yum.
Blow their sox off killer appetizer needed for Memorial Day BBQ
OMG, i just saw your post above mine! :) My recipe comes from Food and WIne magazine, but they sound very similar.
Blow their sox off killer appetizer needed for Memorial Day BBQ
Goat cheese stuffed, bacon wrapped dates. TO DIE FOR, even for the bacon ambivalent.
Buy pitted dates, big ones, and fry up some bacon until mid-crisp, but not too crisp to wrap. Stuff the dates with the goat cheese (I use peppered goat cheese) and wrap in bacon. Secure with toothpick or metal mini-skewer. Grill until bacon is crisped, you can use a grill pan or outside grill. You could potentially even skewer a bunch of them on the same (large) bbq skewer and just take them off the skewer in larger batches. Great finger food, and delicious flavor combination. Very fancy looking but very easy to make.
Crave downtown?
I'll second the "no plans to eat there!" Overpriced for the average food that churns out of that chain. Don't even bother with the sushi unless you are: a. starving, or b. a newbie to raw and don't know any better.
Fine Dining in East Lansing?
I am visiting next week, and would love to find a local dining establishment for a nice dinner. I know its a college area, which may or may not yield any "fine dining" establishments. I love french and japanese cuisine, and I am always up for seafood or a great steak.
Any and all recommendations would be appreciated! THank you!
Foolproof flourless chocolate torte recipe...help?!
Hi all, I need a foolproof flourless chocolate torte recipe. I had a great one, can't find it, and now all the reviews I see for seemingly solid recipes are all over the board. I am afraid to invest the time in one that won't be great.
I also wonder: which is better: water bath with springform pan or not? I have seen recipes that call for both... what is the difference in the result?
Recipes and guidance are greatly appreciated!!
MPLS: Popcorn bars!
If you are ever in the St. Cloud area, there is a little hole-in-the-wall called "Club Almar" right off the 94 St. Cloud exit. Airpopped popcorn with real butter.
fine dining in Rochester?
Help? In Rochester for a seminar, in need of some food-based TLC. Any suggestions?
what to do with philadelphia cream cheese?
I don't think I saw these listed specifically:
*cream cheese wontons, if you like cranberries, mix in some fresh cranberries and sugar, serve with a sweet and sour sauce.
*cucumber and cream cheese sandwiches: spread cream cheese on pumpernickel bread, slice seedless cucumer into thin discs, layer atop cream cheese. These sound so simple, but are fantastic.
*midnight snack: saltine crackers spread with peanut butter and cream cheese. yes, I am guilty! :)
help with flourless choc torte-single serv
Thank you for the advice, I will run some test mini's before putting the entire batter in!
help with flourless choc torte-single serv
Can you guestimate the time for me? I thought the emeril recipe (link above) called for a bit too much cook time, so I was going to adjust that a bit the next time I made it. Any suggestions on time? Or ways to know if its done but not hockey-puck done? ;)
help with flourless choc torte-single serv
Hi all:
I have a question to propose to you and would appreciate all input.
I have to make a dessert for a wine tasting, I chose flourless chocolate torte.
I made this recipe last sunday as a test:
http://www.foodnetwork.com/recipes/the-essence-of-emeril/flourless-chocolate-torte-recipe/index.html
It turned out quite good, but very rich. I would like to serve it in single servings for the party, with a dollop of whipped cream and raspberry puree.
Here is the question:
can I make it in a muffin tin? for individual servings? I would plan to cut parchment paper so the little cakes would not stick, but I am not experienced enough to know if the cake will still turn out as good.
Help, anyone? Everyone?
Need suggestions: MSP/STP Business dinner, adventurous cuisine
Thank you, I have never been there and I think that would be perfect!
Need suggestions: MSP/STP Business dinner, adventurous cuisine
I am having dinner with a potential employer and need to find a nice restaurant with at least somewhat adventurous cuisine in the Mpls/St. Paul area. I am thinking Saffron or Heartland, but I am very open. All suggestions welcome!
Restaurant Week ... [MSP]
My SO and I went to D'amico Cucina last night, and had the tasting menu listed for Restaurant week. We were impressed, to say the least! We ordered the wine pairing to go with our meals, also. First off, the food was spectacular: Large portions (much larger than we expected!), great presentation/service, and wonderfully prepared. There were 3 courses, with 3 choices for each course. I had the Truffled mushroom lasagna with house made ricotta for the primi, my SO had the sunshine squash soup (unique and flavorful!), the seared skate for the secondi, and the assorted chocolate pastries for the dolci. The skate was phenomenal. The wine that was paired with it, Vin Soave, was better. The assorted chocolates were decadent, but my SO's dessert, the frangiapane crepes, were like dying and going to heaven, or better... 3 courses with wine paired were $47 each. Ridiculous deal.
This restaurant week menu is going to be extended, too, until March 28th, selections varying weekly... so find a way to get there, you won't be disappointed.
