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Sweet Potatoes With Charred Lemons and Crunchies

Sweet Potatoes With Charred Lemons and Crunchies


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With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. Don't skip charring the lemons—it's not just a cute party trick: Caramelizing the sugars tames some of the acidity even as the juice remains fresh and bright. Plus, you'll use that lemon-infused oil to crisp the nuts. Arrange the sweet potatoes on a platter and serve with bread, pita, or crunchy vegetables, like carrots and radishes, for swiping up any leftover yogurt.

Steps

  1. Place a rack on bottom third of oven; preheat to 425°. Cut 4 medium sweet potatoes in half lengthwise and transfer to a large rimmed baking sheet. Drizzle with 3 Tbsp. olive oil, season with 1 tsp. kosher salt, and toss to coat. Roast potatoes until very tender all the way through and deeply charred on cut sides, 25–30 minutes. You can check for tenderness by piercing the flesh with a paring knife or cake tester. Using a spatula, release potatoes from pan.

  2. Meanwhile, prep your crunchies and lemony yogurt: Coarsely chop ½ cup blanched hazelnuts. (No hazelnuts? Pistachios, walnuts, and pecans all make good substitutes here.) Pile 1½ tsp. fennels seeds and 1½ tsp. cumin seeds on cutting board in a small mound and finely chop with a chef’s knife. Alternatively, break out your mortar and pestle.

  3. Cut 2 lemons in half crosswise. Squeeze juice of 2 lemon halves into a small bowl. Add 1 cup whole-milk Greek yogurt and stir to combine. Season with salt.

  4. Heat remaining 1 tsp. olive oil in a small skillet over medium. Cook 2 unsqueezed lemon halves (cut sides down), undisturbed, until well caramelized around the edges, about 3 minutes. Transfer lemons to baking sheet with potatoes.

  5. Melt 3 Tbsp. butter in same skillet over medium heat. Add hazelnuts and 2 Tbsp. raw sesame seeds and cook, stirring often, until nuts are golden brown, 3–5 minutes. Add fennel, cumin, and ½ tsp. red pepper flakes and cook, stirring, to bloom spices, about 1 minute longer. Remove skillet from heat; season with ½ tsp. salt.

  6. Spread lemony yogurt on a platter. Tear potatoes in half and arrange over yogurt. Spoon crunchies and browned butter over potatoes. Arrange charred lemons on platter for squeezing over.

Reviews SectionThis was so simple and delicious! Perfectly balanced. This will definitely be a weekday regular for me. Thanks, Molly!AnonymousDenver, CO05/20/20Served this over mixed greens for dinner - super yum!AnonymousNashville 04/14/20Made as written. Excellent dish.Flavors were well balanced, easy to put together.I loved the picture and wanted to try the recipe. By the time I got around to it over the holidays my Greek yogurt had expired and I realized I had 2 pounds of sweet potatoes but only two separate ones...so the cooking took longer - the charring is a great clue to doneness. I replaced the yogurt with mostly sour cream with a little bit of mayo to top up to 1/2 cup and then 1/2 c of whipping cream that I turned into buttermilk. Even with all these changes, the flavour of this was outstanding! Presentation was excellent and the dish got rave reviews. The nut mix added so much depth/complexity of flavour. Thanks for including the photo - showed what you meant by "coarse chopped hazelnuts". LOVED this dish.AnonymousCalgary, Alberta12/30/19Amazinggggg!!! So well balanced. That crispy spice nut mix is to die for - I’ll be making more to top yogurt bowls and salads! The browned butter adds so much depth of flavor.We made this with carrots and it was a star dish.AnonymousBoston/Montreal12/01/19

Week 21 of 53 - Help Mountain Bounty become a Forever Farm

You’ve probably already heard about the Forever Farms program and the Bear Yuba Land Trust’s plan to purchase the land where your food is grown. If you’d like more info about this historic and vitally important effort please read here: https://www.bylt.org/foreverfarms/ .

I ask you to please invest in this radical new way of doing things. Why invest and what will be the return on your investment? Simply, that Mountain Bounty and other farmers after us will be able to continue working to feed you. Why is this a radical new way of doing things? Because it protects rare and precious farm land. The land will no longer need to appreciate in value to provide someone’s individual inheritance or retirement. Instead, the land will be held for the benefit of all and available, long term, to nourish our community. That’s radical. That’s necessary.

Many thanks to all who have already contributed so generously. We need to raise $250,000 for the BYLT to buy the property. As I write this, 237 amazing people have contributed a total of $32,395 over the 5 days since we started this phase of the project. That’s about $137 per person on average. If all of our 800 CSA members gave $137 each, that would add up to almost $110,000, getting us within striking range of our goal. Of course not everyone can contribute that much, and some can contribute much more. Please help us, and do what you can.

With a deep bow of gratitude,

HOW TO PICK UP DURING COVID-19 OUTBREAK:

1. Check the delivery list each week. The delivery list is an integral part of our operation. We ask that you bring your own pen to the drop site and initial for your order on the delivery list. As always, please only take what has been delivered for you.
2. We ask that you only touch the box/bag/bouquet that are a part of your order.

3. We are asking that you pick up your box from the site and take it home with you to prevent the amount of time you are spending at your CSA site. If you’d like to pack it into a reusable bag, please feel free to do that at your car. Please bring your empty box back each week for reuse.
4. If you are sick, please send a friend to pick up for you and let them know about the pick up procedure. If you cannot leave home, or need help with pickup, please let us know and we will endeavor to find a way to get you your box.
5. All produce has been packed by farm employees who are in good health and following our food safety policies.

We will be temporarily shortening the pickup hours for all sites and asking you to pick up by 7 pm. Please maintain social distancing while you pick up. If you have an issue, let us know and we will help sort it out.

If there's a problem, please take what we’ve delivered for you and contact us by email or phone.
If you share your subscription, please make sure you check in every week about who will pick up so one of you does not accidentally take someone else's order.
If you send someone else to pick up for you, please make sure they know the pick up procedure.

HELPFUL MEMBER LINKS

Log into your Member Dashboard (pay your balance, place your box on hold, update your account, renew your subscription)

Current Members Info on our Website for more information about your subscription and our program

THIS WEEK'S CSA CONTENTS
Disclaimer: Box contents are dependent on actual harvest, but this is what you’ll likely receive in your boxes.

REGULAR BOX:

Beets (Mountain Bounty Farm)

Spinach (Mountain Bounty Farm)

Lettuce (Mountain Bounty Farm)

Dino Kale (Mountain Bounty Farm)

Arugula (Mountain Bounty Farm)

Radish (Mountain Bounty Farm)

Broccoli (Mountain Bounty Farm)

Beets (Mountain Bounty Farm)

Zucchini (Mountain Bounty Farm)

Lettuce (Mountain Bounty Farm)

Dino Kale (Mountain Bounty Farm)

Arugula (Mountain Bounty Farm)

Radish (Mountain Bounty Farm)

Broccoli (Mountain Bounty Farm)

SUMMER FRUIT SHARES : (Provided by Sunset Ridge Farm Fruits)

Summer fruit shares start June 2nd/4th and run for 19 weeks.

This is the second week of the Peony Flower Share. Shares will run until June 2nd/4th.

The Spring Flower Share ended on May 7th. The Summer Flower Shares will start in July. Please only take the flower shares you are signed up for.

BREAD SHARE: (Provided by John's Bread)
This is the first week of the Summer version of John's Bread Share.

For the summer, there will be one option for everyone, a subscription for a weekly “baker’s choice” loaf. You are welcome to sign up for multiple loaves. And I will be baking a smaller number overall, in order to mesh with the Mountain Bounty Farm delivery schedule, so please sign up right away if you are among the addict group.

In practice, the baker’s choice will be as it has been -- a non-sequential rotation between most of the types on my current list (all organic, all sourdough, emphasis on whole grains). There will be no 100% ryes, or Cranberry Walnut in the baker’s choice this summer. I will regularly include the Real Country, because it is so popular. And I will continue to experiment with new combinations and share the best of my successes with you.

Here is the link to order bread: https://mountainbounty.csaware.com/store/johns-bread-bakers-choice-C15596. This is a bread subscription that will automatically renew, via credit card, each week.

RECIPES
Recipes may sometimes call for more or less of a certain item in your boxes, or an ingredient you might not have on hand. We encourage you to enjoy the creativity associated with eating locally and seasonally.

Green Shakshuka (a delicious strategy for using up all those amazing greens!)


Del Campo: Where there’s smoke, there’s….vegetarian food?

Walk into Del Campo in Chinatown and you’ll immediately get a faint whiff of smoke. Take it as a sign of things to come – pretty much everything you’ll eat has been grilled, smoked, or charred. This includes an array of vegetables and vegetarian items, with some obvious choices like asparagus and tomatoes but other surprises including beets and peas.

The vegetarian asado menu (!) is a splurge at $72 but looks worth it, with tastes of several charred vegetables, peppers, potatoes, smoked ñoquis (gnocchi), ratatouille, and grilled cheeses and ice creams. You need to make a separate reservation to sit at the asado table so plan ahead if you want to go all in.

We chose from the standard menu on our visit, starting with Limonada and Chicha Fresca to drink. The flavors from grilled lemons and smoked applewood syrup didn’t really come through in the lemonade, but the Chicha Fresca was sweet, spiced and refreshing.

Fresh, steam-releasing bread and olive oil and salt, both smoked, got us off on the right foot:

Bread with smoked oil and salt

We started with smoked mushrooms and charred beets. While the mushrooms were very well done, the combination of smoky flavor and meaty texture was a bit overwhelming for me – almost TOO meaty.

Charring beets turns out to be a great idea, transforming both the texture and taste to something completely different from the usual boiled or roasted version. They were crisp and tender and just slightly sweet, complemented by a bit of balsamic reduction, boucheron, and grilled onions.

Del Campo’s vegetarian entree is a pasqualina tart, the Italian answer to the pot pie. It’s huge and beautiful, topped with a fried egg and heavily dusted with parmesan. I was particularly impressed that it looked like nothing else on the menu. The chef could have easily phoned it in with a generic vegetarian entree, particularly at a restaurant so clearly geared toward meat. Instead he created something thoughtful, satisfying, and (according to my omnivorous companions), even better than their meat and fish entrees!

The crust is hearty and crunchy rather than buttery, giving way to a tasty filling of bechamel, swiss chard, and more cheese. For those of you who run from runny yolks, order it without the egg – it’d be just as good. I took a substantial chunk of the tart home without knowing how well it would hold up, but it reheated perfectly without getting soggy.

Grilled asparagus with egg and tapenade (the secondary theme here seems to be ‘If you like then you should put fried egg on it’) was well-seasoned, but next time I’ll be tempted to try something else off of the sides menu – maybe charred cauliflower, grilled polenta, or yucca with salsa criollo.

For dessert we had the El Capuchino, composed of a light hazelnut cake topped by coffee mousse. Espresso-flavored crunchies tasted pleasingly burnt, but you might be better off choosing something more along the asado theme like grilled lemon pound cake with grilled strawberries or El Chocolate with roasted banana ice cream.

If you’re a fan of smoky flavors or veggies from the grill, Del Campo is definitely worth a visit. Dine from the regular menu to get a sense of flavors and options before committing to the prix fixe tasting menu. And even if you don’t get to it, aren’t you happy to know that such a thing as an asado vegetarian tasting menu exists?


Ingredients:

1 ½ teaspoon ground ginger

1 ½ cup fresh or frozen cranberries

Method:

Cream butter and sugar until fluffy, beat in eggs and molasses.

In a separate bowl whisk all dry ingredients together.

Add to the egg and sugar mixture mix well then slowly add the hot water mix until smooth fold in the cranberries.

Pour batter into a prepared springform pan bake at 350 for approximately 35 minutes or until the cake is firm to the touch.


My favorite quarantine recipes Part III

Maryland crab cakes (see next week’s blog for recipe)

Twenty-something days into a seemingly endless isolation, the only real downside to my self-imposed challenge to never repeat the same dish twice for as long as the lockdown lasts is when my semi-smart bathroom scale flashes ONE AT TIME PLEASE! Regardless, week 3 heralded a couple of old faithfuls, a few recently improveds and one or two new entrants to our “keepers” folder.

SUNDAY

We generally stick to at least one vegetarian dinner each week, and I had already planned on making a batch of my perfected-over-time Puttanesca, but the nice thing about this dish is that it can pair with way more than just pasta. In fact, after spotting a handsome pair of wild caught Chilean sea bass steaks, I decided to take a rain-check on the veg rule.

Puttanesca on grilled Chilean sea bass

PUTTANESCA

Ingredients

  • 2 to 4 chilies de arbol
  • 4 large garlic cloves thinly sliced on a mandolin
  • 3 tblspn olive oil, divided
  • 2 oil packed anchovy fillets, drained and chopped
  • 1 tblspn fresh oregano leaves
  • 2 cups crushed San Marzano tomatoes, drained
  • 3/4 cup Castelvetrano olives, pitted and coarsely chopped
  • 1/2 cup Kalamata olives pitted and coarsely chopped
  • 2 tblspn drained capers
  • 1/2 cup chopped fresh basil

Directions

Heat chili’s, garlic, and 2 tablespoons oil in a large deep skillet over medium low. Cook,stirring occasionally until garlic is tender and light golden, about five minutes.
Add anchovies and oregano, cook, breaking up anchovies using the back of a spoon, until garlic is golden and mixture is fragrant, about 1 minute and 30 seconds.
Add tomatoes bring to a simmer over medium. Simmer, stirring occasionally until flavors all melded and sauce thickens, about 10 minutes. Remove and discard chilies. Stir in olives and capers and cook for another 10 minutes on medium-low heat.
Remove from heat. Add basil and remaining 1 tablespoon oil, toss to coat.

MONDAY

Most pork chop recipes include some concoction of apple or apple-derivatives. While many of them might be good, nice and fine…good, nice and fine are all four-letter words. Instead, I dare you to try this wonderfully sublime (and new to me) Ginger-scallion relish. You’ll quickly forget how to spell appel.

Ginger-scallion relish on grilled bone-in pork chop

GINGER-SCALLION RELISH

Ingredients

  • 6 scallions, white and green parts separated and sliced thin
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground white pepper
  • ½ teaspoon grated lime zest plus 2 teaspoons juice
  • ¼ cup vegetable oil
  • 2 teaspoons soy sauce

Directions

Combine scallion whites, ginger, pepper, and lime zest in heatproof bowl.
Heat oil in small saucepan over medium heat until shimmering.
Pour oil over scallion mixture. (Mixture will bubble.) Stir until well combined.
Let cool completely, about 15 minutes.
Stir in scallion greens, lime juice, and soy sauce.
Let mixture sit for 15 minutes to allow flavors to meld.

TUESDAY

Another smashing new-to-me recipe for a rather classic dish is a wonderfully garlicky, buttery Linguine in White Clam sauce that makes you forget how long it’s been since you stepped a bare foot onto a soft, sandy beach. BTW, you don’t have to use fresh clams in the shell, but I just happen to think they make this dish look that much sexier.

Linguine with white clam sauce

LINGUINE WITH WHITE CLAM SAUCE

Ingredients

  • 1 tblsp butter
  • 2 – 3 tblsp olive oil
  • 4 or more large garlic cloves, crushed or minced
  • 1/3 cup white wine
  • 8oz chopped frozen clams (thawed)
  • (I also like to include a handful of fresh clams in their shells for garnish)
  • 1-2 bottles of clam juice
  • 1/3 cup grated Parmesan cheese with more for serving
  • 1/4 cup chopped parsley with more for serving
  • 1 lb linguine pasta
  • Salt to taste
  • Freshly ground black pepper
  • 1/2 tsp red pepper flakes

Directions

Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions.

(If using fresh clams in their shell, steam them until they all open, about 7 – 10 minutes. Set aside.)

Rinse the thawed clams in a strainer and then add them to a small pot of simmering broth, water or clam juice. Cook for no more than 2 minutes, drain and set aside.
(If using tinned cooked clams, separate the clams from their juice.)

In a large saucepan heat butter and olive oil, add garlic, cook for approx 1 to 2 minutes until aromatic. Add bottled clam juice and white wine to the pan. Add salt and pepper to taste and allow the sauce to simmer. Add red pepper flakes.

Remove from heat and finally add the cooked (or tinned) clams to get them warm and coated in the sauce.

Drain pasta, and add back to the pot on medium-low heat. Pour the sauce mixture over the pasta, add grated cheese, salt, pepper and parsley and stir until nicely combined.
Serve in a bowl with a sprinkle of additional cheese and parsley and some baguette slices to mop up the extra sauce.

WEDNESDAY

I can barely remember when “Wednesday Wings” used to be a thing. But unlike their upstate cousins from Buffalo, these Crispy Peppercorn Chicken Wings don’t require all that deep frying (–twice, if you want them extra crispy). These are baked and then broiled in the oven. The secret is in the spice mixture.

Crispy Peppercorn Chicken Wings

CRISPY PEPPERCORN CHICKEN WINGS

Ingredients

  • 2 tablespoons black pepper corns
  • 1 tablespoon kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1½ teaspoons garam masala or Chinese five-spice powder
  • ½ teaspoon baking soda
  • ½ teaspoon sugar
  • 3 pounds chicken wings, flats and drumettes separated, patted dry with paper towels
  • 2 tablespoons olive oil
  • 2 scallions
  • 1 lime

Directions

Crush peppercorns in a pestle and mortar or with the bottom of a saucepan in a baking sheet.
Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.

Add chicken wings and oil and toss with your hands until wings are evenly coated. Chill, uncovered for at least 1 hour and up to 1 day.

Arrange wings on prepared sheet, spacing then apart and them let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, preheat the oven to 425°. You’re going to bake and then broil the wings so they get extra crispy, so make sure you have one rack aset closer to the broiler

Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.

Remove baking sheet from oven and turn on broiler let heat at least 5 minutes. Broil wings on top rack until browned and crisp all over and nubs on ends of drumettes are just a little charred for about a minute. Remove from oven and turn wings again.
Broil until second side looks as crisp and lightly charred as the first, also about 1 minute. Let rest about 5 minutes.

While the wings are resting, thinly slice scallions and cut lime into wedges. Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.

THURSDAY

Just because I haven’t shared any breakfast recipes so far doesn’t mean that I don’t partake in one of the three most important meals of the day. This Oven-baked Steelcut oats has to be one of the strangest preparations of oatmeal ever. I “borrowed” the recipe from a seaside resort café where the (high, drunk or both) chef might have intended to make oatmeal cookies but threw in steelcut oats by mistake. The happy accident is a nutty, chewy, cookie-esque version of Grape nuts. Serve with plain yogurt, berries and (last week’s) Lemon curd.

OVEN-BAKED STEELCUT OATS

Ingredients

  • 1 cup Steelcut oats
  • 1 Tblspn brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbslpn melted butter
  • 1/2 cup whole milk
  • 1 egg, beaten
  • 1/2 tsp vanilla extract

Directions

Preheat the oven to 350 degrees.
Stir first 5 dry ingredients together and mix well.
Beat the wet ingredients and fold into the dry until well moistened.
Pour the mixture into a medium sized, greased baking dish.
Bake for 30 minutes and then using a spatula, chop it up into very small chunks and stir it around. Bake for another 15 minutes, continue to chop it up and let cool. Store in an airtight container and refrigerate for up to a week.
To serve warm, saute briefly in a skillet with a little butter. Serve with a very generous dollop of plain yogurt, blueberries and lemon curd (essential).
Or you can serve it cold with whole milk or almond milk.

FRIDAY

Here’s a question for you: What’s the difference is between an Austrian Wienerschnitzel and a Japanese Tonkatsu? Both involve pounded, crumbed and fried veal, pork or chicken. But because that they are both equally delicious, does anyone actually care what the difference is? The key is what you pair them with. This recipe works just as well for any of the above proteins, but the secret is in the dark-and-sassy Tonkatsu dip – plus these amazingly crispy quick-pickled cucumbers.

Chicken Tonkatsu with Japanese pickled Cucumbers

CHICKEN TONKATSU WITH JAPANESE PICKLED CUCUMBERS

Ingredients

For the pickled Cucumbers:

  • ½ pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
  • 1 teaspoon coarse kosher salt, more for seasoning
  • 1 ¼ teaspoons sugar
  • 2 tablespoons sliced scallions
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon minced shiso or basil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted Asian sesame oil
  • 8 thin slices chicken breast medallions
  • 3 eggs, lightly beaten
  • 1 tsp worcestershire sauce
  • 1 tsp tomato paste
  • 2 cups panko crumbs
  • ½ cup flour
  • Black pepper
  • Peanut or vegetable oil, for frying
  • 2 Tblspn tomato sauce
  • 3 Tblspn Worchestershire Sauce
  • 1 1/2 Tblspn Oyster sauce
  • 1 tsp sugar
  • 1 tsp lemon juice

Directions

Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
Mix the Tonkatsu sauce ingredients in a small bowl and set aside for serving.
Place one piece of chicken at a time into a Zip-lock bag. Pound the meat to 1/8-inch thickness.
Place eggs in a large shallow bowl whisk in the Worcestershire and tomato paste. Place the panko crumbs and flour in two separate shallow bowls.
Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in the panko.
Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the chicken in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer to a paper-towel-lined platter to drain.
Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso (or basil), soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers and sauce on the side.

SATURDAY

A wonderfully rustic variation from serving meat ragu with pasta is to pile it on top of a mound of steaming, fresh polenta. This Beef short-rib Ragu cooks for a good 2+ hours in the oven before falling apart and yielding to mouthwatering tomato-ey, garlicky and umami flavors. Don’t forget a sprinkle of freshly grated Parmesan.

BEEF SHORT-RIB RAGU

Ingredients

  • 1 ½ cups beef broth
  • ½ ounce dried porcini mushrooms, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 3 anchovy fillets, rinsed, patted dry, and minced
  • ½ teaspoon five-spice powder
  • ½ cup dry red wine
  • 1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, chopped fine
  • 2 pounds boneless beef short ribs, trimmed
  • ¾ teaspoon table salt

Directions

Adjust oven rack to middle position and heat oven to 350 degrees. Microwave 1/2 cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter, pressing to extract all liquid reserve liquid and chop mushrooms fine.

Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and five-spice powder and cook, stirring frequently, until mixture has darkened and fond forms on pot bottom, 3 to 4 minutes. Add wine, increase heat to medium-high, and bring to simmer, scraping up any browned bits. Continue to cook, stirring frequently, until wine is reduced and pot is almost dry, 2 to 4 minutes. Add tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer.

Toss beef with ¾ teaspoon salt and season with pepper. Add beef to pot, cover, and transfer to oven. Cook for 1 hour. Uncover and continue to cook until beef is tender, 1 to 1 1/4 hours longer.

Remove pot from oven using slotted spoon, transfer beef to cutting board and let cool for 5 minutes. Using 2 forks, shred beef into bite-size pieces, discarding any large pieces of fat or connective tissue. Using large spoon, skim off any excess fat that has risen to surface of sauce. Return beef to sauce and season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days or frozen for up to 2 months.)

Stay safe. Stay sane, but most importantly – stay at home!


An Open Letter To The Michael’s On East Family, by Michael Klauber & Phil Mancini

We’re deeply disappointed that the need exists to write this letter.

You may have heard that last night during a televised Sarasota City Commission meeting, one City Commissioner chose to call out our Michael’s On East family to claim that “Michael's on East has not one black person working there.” As we all know, and can see by looking around, that statement is patently false.

We are proud that our Michael’s On East family is full of dedicated individuals whose ages, races and cultures vary widely. A diverse workforce brings different perspectives - and unique flavors - to our team. Michael’s On East has been successful for more than 32 years because we hire incredible people who are qualified for their job, show up to work, and are committed to excellence in hospitality, regardless of race.

This business wasn’t created around fulfilling diversity quotas, or categorizing our staff as statistics. We think of you as our lifelong friends and family -- much more than just a “number.” But if we were made to lean on data to back up the facts, out of about 175 team members, roughly 30% of you are non-white.

On the other hand, our business was built around people and the stories we all share over food - whether cooking it, serving it, or eating it. There are so many special Michael’s moments that come to mind when we think about what has shaped our team into who we are today. Senior Catering Captain, Tracey McCammack, whom many of you may know as “The Catering Queen,” spoke on Facebook today about how much our culture of inclusivity means to her, and we couldn’t say it any better ourselves.

From Tracey:

“I am so grateful for the diversity in the guests we serve, and more than that, I am ever grateful for the people I have worked with through the years - from every single imaginable race and religion.

Addiction issue? No problem — our team has helped people recover and get clean.

Hungry families? I have witnessed our team give food to families until they were able to provide for themselves.

Mental illness? Not an issue — I have witnessed firsthand how help has been provided.

Special needs? No problem — There have been several members of the team who fit right in because they are simply on the team.

Gay, straight, bisexual, trans? Not a single bit of judgment has ever been handed out. Everyone is always welcomed.

Maybe you made a bad choice and have a criminal record? Absolutely no judgment is given.

Whether someone joins our team as their first job and is young, or seasoned and of a certain age when it can become hard to find a job. they have always fit right in.

I am filled with an overwhelming gratitude for the amazing mix of people I have been lucky enough to be able to work alongside. No matter what color we are or language we speak, we are all the same . I enjoy walking through my job with you.

My bossmen, Philip Mancini and Michael Klauber have always centered this company around the people who work for them and the community they serve. Without us there is no Michael’s On East.”

It is our hope that you all take this unfortunate incident in stride and continue to share with others what makes our Michael’s On East family unique. Thank you all for making Michael’s On East such a special place - our company would not be what it is without each of you. You are appreciated and loved.

Michael & Phil


My favorite quarantine recipes Part VII

Week 7? That’s it? I’m just getting started over here! Say hello to a bunch of keeper recipes making their 2020 reprises. Here’s how this works: if we both like a new dish, it gets labeled a “keeper”. But if we find it a bit “meh”, we never mention it again.

SUNDAY

There are 2 fundamental issues with turkey meatloaf: it’s either too dry or too dry. This recipe uses rolled oats (yes, you read that correctly) which helps keep it moist and fluffy, and I took the liberty of doubling the tomato glaze ingredients, and so as God is your witness, you’ll never have to endure a dry loaf again.

TURKEY MEATLOAF

INGREDIENTS

  • 3 tablespoons unsalted butter
  • Pinch baking soda
  • ½ onion, chopped fine
  • Salt and pepper
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons quick oats
  • 2 teaspoons cornstarch
  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • 2 pounds 85 or 93 percent lean ground turkey
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • ⅓ cup chopped fresh parsley
  • 2 cups ketchup
  • 1/2 cup packed brown sugar
  • 2 tblspn cider vinegar
  • 1 teaspoon hot sauce

DIRECTIONS

Do not use 99 percent lean ground turkey in this recipe it will make a dry meatloaf. Three tablespoons of rolled oats, chopped fine, can be substituted for the quick oats do not use steel-cut oats.

Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10-inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 teaspoon salt, increase heat to medium, and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl and set aside. Combine oats, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon pepper in second bowl.

Whisk all the glaze ingredients in saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 5 minutes set aside.

Stir egg yolks and mustard into cooled onion mixture until well combined. Add turkey, Parmesan, parsley, and oat mixture using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using your wet hands, shape into 9 by 5-inch loaf. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes.

Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160 degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving. Serves 6.

MONDAY

If you asked anyone what their favorite Peruvian dish was, they’d either say Ceviche or Lomo Saltado. Actually, to be fair, there are several dozen famous Peruvian specialties, but Lomo Saltado is without question the most popular standout. And this version (which is my own concoction) consists a stir fry of tender Beef filet chunks amid a drop-dead delectably dark and rich saucy sauce. I prefer my crispy French fries on top rather than mixing them in and getting them all soggy, but that’s up to the eater. Oh, and in case you’re wondering – the crema is literally the cream on top!

LOMO SALTADO

INGREDIENTS

  • 1 1/2 tsps cumin
  • 2 tsps ground black pepper
  • 1/2 cup beef au jus, or hearty beef stock
  • 2 tblspn rice vinegar
  • 3 tblspn sodium-reduced soy sauce
  • 2 tblspn oyster sauce
  • For the Stir-Fry:
  • 1 – 2 tblspn canola oil
  • 1 1/2lb beef tenderloin steak, cut into bite-sized chunks.
  • 1 red onion, cut into strips lengthwise
  • 1 cup cherry tomatoes, halved, or 1 15oz can diced tomatoes, drained
  • salt & pepper, to taste
  • 1 – 2 jalapeno peppers, cut into thin strips
  • 1/2 red bell pepper cut into strips
  • 1/2 yellow bell pepper cut into strips
  • 1/4 cup fresh cilantro, chopped
  • 2 scallions, thinly sliced
  • French fries

DIRECTIONS

Season the steak with salt and pepper.
Whisk together the marinade ingredients in a small bowl. Set aside.
Blend the crema ingredients together until smooth. Refrigerate while cooking the rest of the meal.
Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak & cook until brown. Set aside. Add the onions to the hot oil and cook for 3 minutes. Add the tomatoes, jalapeño, peppers, cilantro, & marinade to the wok, slowly stirring until well blended. Simmer for 4 more minutes. Add back the steak and toss to heat through.
Serve in a large platter, top with hot french fries and scallions, and a drizzle of the topping sauce. Serves 4.

TUESDAY

The 2 reasons why so few people dare to make Pad Thai at home is because it all happens faster than the Kentucky Derby which requires flawless preparation, and you need a bunch of fairly specific ingredients. Thanks to the good people at America’s Test Kitchen who have come up with a recipe that not only works well and tastes amazing, but the only tricky-to-find ingredient on the list is Tamarind juice concentrate.

PAD THAI

INGREDIENTS

  • Salt
  • Sugar
  • 2 radishes, trimmed and cut into matchsticks
  • 8oz rice noodles
  • 3 tablespoons plus 2 teaspoons vegetable oil, separated
  • ¼ cup fish sauce
  • 3 tablespoons tamarind juice concentrate
  • 1 pound large shrimp peeled and deveined with tails attached
  • 4 scallions, white and light green parts minced, dark green parts cut into 1-inch lengths
  • 1 garlic clove, minced
  • 4 large eggs, beaten
  • 4 ounces (2 cups) bean sprouts
  • ¼ cup roasted unsalted peanuts, chopped coarse
  • Lime wedges

DIRECTIONS

Combine vinegar and chile in bowl and let stand at room temperature for at least 15 minutes.

Combine 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon sugar in small bowl. Microwave until steaming, about 30 seconds. Add radishes and let stand for 15 minutes. Drain and pat dry with paper towels.

Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then let soak until noodles are tender, about 10 minutes, stirring once halfway through soaking. Drain noodles and soak in cold water. Drain noodles well, then toss with 2 teaspoons oil.

Combine fish sauce, tamarind concentrate, and 3 tablespoons sugar in bowl and whisk until sugar is dissolved. Set sauce aside.

Remove tails from 4 shrimp. Cut shrimp in half lengthwise, then cut each half into 1/2-inch pieces. Toss shrimp pieces with 1/8 teaspoon salt and 1/8 teaspoon sugar. Arrange pieces in single layer on large plate and microwave at 50 percent power until shrimp are dried and have reduced in size by half, 4 to 5 minutes. (Check halfway through microwaving and separate any pieces that may have stuck together.)

Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add dried shrimp and cook, stirring frequently, until golden brown and crispy, 3 to 5 minutes. Transfer to large bowl.

Heat 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add minced scallions and garlic and cook, stirring constantly, until garlic is golden brown, about 1 minute. Transfer to bowl with dried shrimp.

Heat 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add remaining whole shrimp and spread into even layer. Cook, without stirring, until shrimp turn opaque and brown around edges, 2 to 3 minutes, flipping halfway through cooking. Push shrimp to sides of skillet. Add 2 teaspoons oil to center, then add eggs to center. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds longer. Transfer shrimp-egg mixture to bowl with scallion-garlic mixture and dried shrimp.

Heat remaining 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add noodles and sauce and toss with tongs to coat. Cook, stirring and tossing often, until noodles are tender and have absorbed sauce, 2 to 4 minutes. Transfer noodles to bowl with shrimp mixture. Add 2 teaspoons chile vinegar, drained radishes, scallion greens, and bean sprouts and toss to combine.

Transfer to platter and sprinkle with peanuts. Serve immediately, passing lime wedges and remaining chile vinegar separately. Serves 2 – 3.

WEDNESDAY

There are a few locations in Manhattan where street food vendors have been shoveling chicken shawarma into tin-foil plates for hordes of midtown tie-wearers – who will gladly stand in line for most of their lunch breaks. I’m often tempted to join the line when I catch a whiff of the most drool-inducing middle-eastern flavors, but in the back of my mind I can’t get over the fact that it’s still…well…street meat. Below is literally the same recipe but made in safety of your own kitchen. (And you’ll notice that New York City pigeon poop and taxi cab exhaust are not on the ingredients list!)

CHICKEN SHAWARMA

INGREDIENTS

  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red-pepper flakes, to taste
  • 2 pounds boneless, skinless chicken breasts sliced into bite sized pieces.
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley
  • To serve (all optional):
  • Pita bread
  • Tahina sauce
  • Hot Sauce
  • Olives
  • Chopped tomatoes and cucumbers
  • Feta

DIRECTIONS

1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.

2. When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. (Line with tin foil if desired). Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken from the marinade (leaving the onion behind), and place on the pan, spreading everything evenly across it.

3. Put the chicken in the oven, and roast for 10 minutes. Remove any liquid that might have been released. Add the onions and roast for another 10 – 15 minutes until the chicken is browned, crisp at the edges and cooked through. Remove from the oven, allow to rest 2 minutes.
Scatter the parsley and remaining olive oil over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire. Serves 4.

THURSDAY

Remember last week’s 10-hour Marinara sauce? Well, I’m still summoning the left-overs for double duty – and in this case they became the most amazing tomato base for our home-made pizzas. (This was supposed to be veggie night, but something happened.)

HOME-MADE PIZZA’S

INGREDIENTS

  • 3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
  • 2 tablespoons sugar
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 1/3 cups ice water (about 10 1/2 ounces) (see note)
  • 1 tablespoon vegetable oil, plus more for work surface
  • 1 1/2 teaspoons table salt
  • 1 ounce finely grated Parmesan cheese (about 1/2 cup)
  • 8 ounces whole milk mozzarella, shredded (about 2 cups)
  • Any other toppings

DIRECTIONS

In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide into 3 equal balls. Shape each into a smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart cover loosely with plastic wrap coated with nonstick cooking spray let stand for 1 hour.

Only use 1 tablespoon flour directly onto the peel. Discard any extra flour. Holding with the palm of your hand, grab the edges and pull outwards in a circle until the dough covers the peel’s surface. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza. Serves 3 – 4.

FRIDAY

I dare you to try and hold a conversation while eating these ridiculously tasty, crunchy, fragrant and ever so irresistible beef tacos.

Tacos Dorados (Crispy Tacos)

TACOS DORADOS

INGREDIENTS

  • 1 tblspn water
  • ¼ tsp baking soda
  • 12oz 90 percent lean ground beef
  • 7 tblspn vegetable oil
  • 1 onion, chopped fine
  • 1 ½ tblspn chili powder
  • 1 ½ tblspn paprika
  • 1 ½ tblspn ground cumin
  • 1 ½ tsp garlic powder
  • Salt
  • 2 tblspn tomato paste
  • 2oz cheddar cheese, shredded (1/2 cup), plus extra for serving
  • 12 (6-inch) corn tortillas
  • Shredded iceberg lettuce
  • Chopped tomato
  • Sour cream
  • Pickled jalapeño slices
  • Hot sauce

DIRECTIONS

Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and baking soda in large bowl. Add beef and mix until thoroughly combined. Set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes. Add beef mixture and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until beef is no longer pink, 5 to 7 minutes. Transfer beef mixture to bowl stir in cheddar until cheese has melted and mixture is homogeneous. Wipe skillet clean with paper towels.

Thoroughly brush both sides of tortillas with 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. Remove tortillas from oven and reduce oven temperature to 200 degrees.

Place 2 tablespoons filling on 1 side of 1 tortilla. Fold and press to close tortilla (edges will be open, but tortilla will remain folded). Repeat with remaining tortillas and remaining filling. (At this point, filled tortillas can be covered and refrigerated for up to 12 hours.)

Set wire rack in second rimmed baking sheet and line rack with double layer of paper towels. Heat remaining ¼ cup oil in now-empty skillet over medium-high heat until shimmering. Arrange 6 tacos in skillet with open sides facing away from you. Cook, adjusting heat so oil actively sizzles and bubbles appear around edges of tacos, until tacos are crispy and deeply browned on 1 side, 2 to 3 minutes. Using tongs and thin spatula, carefully flip tacos. Cook until deeply browned on second side, 2 to 3 minutes, adjusting heat as necessary.

Remove skillet from heat and transfer tacos to prepared wire rack. Blot tops of tacos with double layer of paper towels. Place sheet with fried tacos in oven to keep warm. Return skillet to medium-high heat and cook remaining tacos. Serve tacos immediately, passing extra cheddar, lettuce, tomato, sour cream, jalapeños, and hot sauce separately.

SATURDAY

There’s absolutely nothing exotic about shrimp toast, other than the way they taste. Here is a super easy, fool proof appetizer or cocktail party snack that will cause a sensation. And forget the gooey, sticky dipping sauce. These tasty triangles are just perfect as they are.

SHRIMP TOAST

INGREDIENTS

  • 6 scallions, chopped
  • 1 tablespoon chopped fresh mint
  • 1 garlic clove, chopped
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 2 pounds medium shrimp-shelled, deveined and coarsely chopped
  • 2 large eggs
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon Asian chili-garlic sauce
  • Unsalted butter, for greasing the baking sheet
  • 20 slices firm white sandwich bread
  • Vegetable oil, for brushing

DIRECTIONS

Preheat the oven to 425°. In a food processor, combine the scallions, mint, garlic, pepper, coriander and salt pulse to mix. Add the shrimp and process to a thick paste. Add the eggs, sesame oil and chili-garlic sauce and process for 30 seconds. Transfer shrimp paste to a bowl.

Lightly butter 2 large baking sheets. Stack the bread slices and cut them into 3-inch squares, cutting off the crusts. Spread the bread with the shrimp paste and brush lightly with vegetable oil. Cut each square diagonally in half and arrange on the prepared baking sheets. Bake the shrimp toast in the middle and upper third of the oven for about 10 minutes, until the topping is cooked through switch the pans halfway through baking.
Turn on the broiler. Working with one sheet at a time, broil the shrimp toasts 6 inches from the heat for about 2 – 4 minutes, until lightly browned and puffed. Transfer the toasts to a platter and serve immediately.

BONUS RECIPE

Ok, so while I might be the very last person in lockdown to bake banana bread (since when did it become a COVID-prevention?), I doubt if anyone else took the trouble to save a few slices to pop into the waffle iron before smothering them with caramelized bananas for an amped-up breakfast. I didn’t think so.

Banana Bread Waffles with Caramelized Bananas

BANANA BREAD

INGREDIENTS

This is a great way to use overripe bananas. But if you have fresh bananas, let them spend a day or two in the freezer which will soften them up nicely once they thaw out.

  • 1 1/2 cups flour
  • 1 1/2 tspn baking powder
  • 1/4 tspn baking soda
  • 1/8 tspn salt
  • 1/4 tspn cinnamon
  • 1 egg
  • 1 cup mashed bananas (about 3)
  • 3/4 cup sugar
  • 1/4 cup cooking oil
  • 1 tspn grated lemon rind
  • 1/2 cup roughly chopped walnuts (optional)

DIRECTIONS

Grease the bottom and 1/2 inch up the sides of a 9X3 inch loaf pan. Set aside.
In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon and salt.
In another bowl combine the egg, bananas, sugar, oil and lemon rind.
Add the dry mixture to the egg mixture. Stir until moistened.
Spoon batter into the prepared pan. Bake in 350 degree oven for 60 – 70 minutes until toothpick inserted into the center comes out clean and the corners are slightly burned.
Cool on a wire rack for 10 minutes. Remove loaf and continue to cool on the rack. Wrap and store overnight before slicing. Serves 8.

CARAMELIZED BANANAS

INGREDIENTS

  • 2 ripe bananas
  • 1 tbsp coconut oil
  • 2 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

DIRECTIONS

Remove the peels from the bananas and slice them into 1/2″ inch thick discs.

Set a nonstick skillet over medium heat and add the oil or butter, honey, cinnamon, and salt. Stir to combine.

Add the banana slices, and fry for 2-3 minutes on each side, until golden and caramelized. Be sure to watch the heat and turn it down if it browns too quickly. You want enough heat to caramelize and brown the slices, but you don’t want them to burn. Serve on ice- cream, oatmeal or waffles. Serves 2.


Top it off with Nada Moo! Ice Cream

NadaMoo! vegan ice cream is available in most grocery stores in Austin, and thousands across North America. But the family-owned Austin-based business launched their first scoop shop in 2018 on South Lamar.

The ice cream parlor has more than a dozen mouth-watering flavors like peach cobbler, marshmallow stardust, or caramel cold brew and cookies, along with favorites like organic vanilla, organic chocolate, or organic chocolate mint.

You can pick out a cone or cup, or purchase pints from the coolers. Additionally, the staff can whip you up all sorts of shakes and floats. Some are mixed with soda, coffee, or espresso. Others, add in cereal crunchies, sprinkles, chocolate chips, or cookies. All are vegan and gluten-free, even the cookie dough.

“It is our aim to penetrate every household as a solid option for ice cream lovers of all generations who are simply looking to do better for themselves and their families and the planet when they decide to indulge in ice cream,” says NadaMoo! President and CEO, Daniel Nicholson.

NadaMoo! looks and tastes just like the dairy version. It’s rich and creamy because coconut milk has a saturated fat content similar to that of cow’s milk, but without the negative side effects to one’s health, or the environment. Another plus, the sugar content is lower than most frozen desserts, because pure agave syrup is part of the winning recipe.


Sweet Potatoes With Charred Lemons and Crunchies - Recipes

Bedford Kitchen & Wine Bar 69-44 Main Street Flushing, NY 11367 They opened last night. The ambiance was good for New York and great for Queens The food presentation was excellent Now on to the food "Tuna Poke" Spot on winner and it was properly marinated Funny name for a great dish "Short Rib" Good "Veal and Chicken Meatballs" Good "Charred Corn and Marrow" Tasty They need to provide utensils to eat it with, since it is served on the cob "Beer" Excellent choices "Flat Bread #2 Flat out winner Deserts Tried the Olive Oil Cake and the Flowerless Chocolate They were light which was nice As far as taste they were better than average The overall impression is that this restaurant will become a strong contender for the number one Kosher place to go to in Queens The Kosher Gourmet

They opened last night. The ambiance was good for New York and great for Queens The food presentation was excellent Now on to the food "Tuna Poke" Spot on winner and it was properly marinated Funny name for a great dish "Short Rib" Good "Veal and Chicken Meatballs" Good "Charred Corn and Marrow" Tasty They need to provide utensils to eat it with, since it is served on the cob "Beer" Excellent choices "Flat Bread #2 Flat out winner "Deserts" Tried the Olive Oil Cake and the Flowerless Chocolate They were light which was nice As far as taste they were better than average My overall impression is that this restaurant will become a strong contender for the number one place to go to in Queens

My family ate here last year. The food was great, ambiance was very nice, and the staff was very pleasant.

Ate at Nobo, The tartar was delightful, the sweetbreads were better then what i had at David Chang's restaurant, Momofuku Ssam Bar. There was a delicate touch here i have not seen before with kosher food. The seabeans with the tartar, was deft. The shortribs were tender and deeply beefy, and the purslane for a green on the plate is surprising and thoughtful. The grits tasted rich and hard to image had no dairy. Duck sous vide two ways, phenominal. For desert we had the sorbet sampler, each was delicate, and balanced, the tamarind was notable, as we the leechee. If i got the check at a treyf restaraunt and ate the meal i did i would have been very happy.

CAROLYN AND I WANT TO THANK YOU FOR THE BEAUTFUL AND PLENTIFUL SHIVA PLATTERS DELIVERED TO 543 FAIRWAY DRIVE. AS USUAL YOU DID A GREAT JOB!!

I have been here 3 times and each time the food and service were awesome. I've been to decent steak houses where the food is great but when I visit again the food was terrible. I recommend this place to all.

Just came back from dinner with my family at Wok n Grill. We were very impressed overall. Food was absolutely delicious and very fresh. Large portions at a great price, with very friendly service. Highly recommeded! We will iy"H be back.

Food was exceptional, down to the noodles for the soup .

Preparing for a family sheva brachos I didnt know what to expect. I was skeptical thinking about the amount and variety and our budget ,what would my family say and think. Boy was I wrong. As we were greeted into a spacious space beautifully decorated and exquisitely set. Coffe and tea waiting enough for all without having to wait for a waiter etc. On the table 3 choices of salads drinks and just a very heimishe feeling. From then on food just kept coming out with very friendly and professional waiters. The staff was great and accommodating, they even lowered the music when it came time for the gevaldike divrei Torah that was given followed by the showering of brachos to the beaming chosson and kallah. Dessert was mouthwatering and they didn't bother us when we stayed a tad late. It was a great simcha and I'd like to thank cafe Venezia. Mazal tov on your simcha

OMG, THIS PLACE ROCKS Driving down Coney looking for something to eat, a "under new management " sign hits my eye. I went in and the food and service are amazing. Also the pricing was amazing, and the place was very clean. I will be coming back quickly.

I happened to check out this place last week and was greatly impressed! Food was delicious, service was top notch, and so was the ambiance. I'll be coming back very often. wonderful place!

Ate here several times during vacation. The food was SUPERB! Highly recommend this restaurant. Every dish we ordered was deliciously tasty, perfectly seasoned! The service was generous, friendly and accommodating. Enjoy the experience!

The food was fantastic, extremely flavorful and delicious! We enjoyed EVERY dish we ate. They have a lovely menu and well priced too. Highly recommended. ENJOY!

Great place for a relaxing night out with your spouse, great menu, especially the specialty steaks. It is in overall an upper class and pleasant steakhouse where we enjoyed some private time!

I passed by for a quick lunch and I must say that I was really impressed with the friendly service i got, specifically the (new) manager Avi. The food is fresh and served in a clean and overall high class manner. I would certainly recommend this restaurant.

COLBEH is an excellent restaurant. Service is one of the best I had in New York.Food is excellent and healthy. The staff at COLBEH will make you want to come for more.I hosted a luncheon at COBEH everyone was pleased, there were plenty of food and great service.

My girlfriends and I were looking to go someplace kosher for dinner. Talias was close to where we were on the Upper West Side, and a friend had recommended it, so we decided to give it a try! It was really busy, so we had to wait for a seat, but the staff was really nice. They got us a seat as soon as they could, even moving around some of the tables to accommodate us. It was well worth the wait because the food was excellent. I had the Moroccan salmon, and my girlfriends all got the steak. We had some pretty delicious cocktails too. We tried to eat everything but couldn't. It was the best meal I've had in a long time. We are definitely coming back.

"""UNDER NEW MANAGEMENT"""" and I got to tell you the new manager, Avi is doing a great job at it. Just ordered a Chinese and Japanese dish along with 2 appetizers, the food was delicious, delicious, delicious. the Customer Service was fabulous and there was nearly no wait for the food to come out. My Wife is a great chef and she was very pleased with the food. and we will definitely return. another reviewer here mentions something about a 10 ft. table which i didn't see and I assume was removed. Overall, a great place for a family meal or a quiet date night at an extremely reasonable price.

I don't like asian cuisine, but I see that they have steaks, are their steaks good?

Was recently at your restaurant and was very impressed with the food and atmosphere. If you ever would consider another location in NJ and would be interested in an investor please be in touch. You have a great place!!

Just wanted to say that the food was so fresh and delicious. They cook it right away when you order it. We went on a quiet weeknight so the service was super quick. Very satisfying and priced quite reasonable!

This actually sounds like really good food. I'm not usually much for eating healthy food, but the stuff on this menu sounds delicious. There seem to be a lot of kosher restaurants opening all over the place. I've talked to a few of my friends and they tell me the kosher food is the way to go. If they can make the food healthy and taste good at the same time, I'm all for that. I'll have to try a few of the kosher places around my house to see if I like them.

Jan 2015 - Ate here four times over three days during a business trip. Primarily Spanish speaking waiters, but I had locals with me twice, so that helped. Good place to take business associates. Tried the following all of which was excellent - Empanadas, Chorizo, Rib Eye Steak, Filet Mignon, the sampler appetizer, another kind of sausage. the last night I went to Metsuyan and shared the rib eye tacos to start along with the spring rolls, and the tacos was so good, i ordered it again as the main.

i love this restaurant, i am a customer for many years, yet the customer service when i order on the phone for home delivery should be more welcoming, besides that , the food is awesome, thank you.

My wife and I decided to try Brooklyn Steak Co. for my birthday last week. We had certificates from Great Kosher Deals and were looking for a new experience. While the ambience left something to be desired (dim lighting and monochromatic decor) and we had to wait 45 minutes for service ( the restaurant was understaffed that evening, and the manager and wait staff were very apologetic), the food was amazing. Our steaks (on the rib for me, entrecote for the missus) were grilled perfectly and were served on beds of exquisite french fries (regular for me, sweet potato for the missus), and the cobbler we had for dessert was perfect. You may have to be patient, however you will enjoy a great dining experience.

Very interesting place. Pic of Jimi Hendricks and signs for quarter hot dog. Large menu. Great wings, good quantity. Chicken schnitzel was excellent. Then there were the hot dogs. Good eating. Nice portions, enjoy.

the food was very delicious and as much as people had Shabbat after the owner was organized well to get us place

I have been traveling on business to Denver for close to 20 years from NJ (including being stranded during Hurricane Sandy), and I never miss coming to ESKD nearly every night from downtown. I have sampled every cuisine you offer, with great pleasure. I just heard that ESKD is changing ownership, so just wishing the Schreibers all the best and thanks for one of the best kosher places in the US, certainly west of the Mississippi.

In my experience, there has never been, a kosher restaurant, until Mike's Bistro that met EVERY excellent standard possible. The food was out of this world fantastic! Our waiter, Lonnie, anticipated our needs, was very personable and very professional, and the atmosphere was just beautiful. Although it is very pricey, it was worth every cent.

Before reading any further, please skip directly to the pictures above. the owner spared no expense creating a STUNNING atmosphere. the bar is sparkling new, the wine rack is a wonderful centerpiece, and the artwork/chand eliers lend an atmosphere of being in an expensive, high class environment. typically associated with the requisite high prices to go along with it.

Now, what if i told you the most expensive item on the menu started with a "three"? Yup. $39 for a veal chop, or prime rib-eye steak, the 2 most expensive things on the menu (with many items being far, far less). are you surprised? Bc i thought my eyes were playing tricks on me. I cant recall seeing a place with such aesthetics with such low prices. Its really a fantastic value for anywhere, let alone the tri-state area where you can expect to pay a good 30-50% more for the same dishes in an upper-class restaurant.

That being said, the food itself was actually very good. We had 3 appetizers, and 3 main dishes, as well a hungarian goulash soup. The soup was very hearty and almost filled me up! obviously, im kidding, because that would be impossible, but for a normal person, it could happen. The best of the 3 appetizerswere sweetbreads, which were perfectly fried/sauteed to a nice crisp, with excellent flavor. I'd recommend going with that one, as the other 2, the portabello stack and risotto, although werent bad, didnt compare.

The entrees we had were the steak,the veal shoulder, and of course, a burger. The burger was actually done VERY well, and cooked just right- really delicious, although i would have liked it to be a little bigger based on the price. The steak was cooked perfectly (medium rare, bc anything else is a crime, possibly punishable by death), and delicious. My favorite dish was by far the veal shoulder- i loved the demi glaze and the meat was melt in your mouth delicious. RECOMMENDED.

We didnt order dessert, but they have a full display case stocked with many options, so you will definitely find what you want.

That being said, i would def recommend stopping by and giving this place a shot. they have a FULL bar, a tv, beer, and really good food, ESPECIALLY when you factor in the ambiance you will receive. The one main change i feel they should make is to use that bar to their full advantage and offer a seperate "bar" menu, with burgers, sliders, perhaps even chicken wings- that way they can attract both people looking for a quick, fun dinner, as well as the ppl looking for a more special, upscale dinner, bc this place is done way too nice to go to waste. If you are willing to travel just a bit further from manhattan or the long island area, you should definitely check this place out.

I love their food . Colbeh moved over a few but sacrificed nothing . Their delicious appetizers like the persian potato salad, gondi are a meal in themselves. If you to experience the true flavor, order ghormeh sabzi and taddik. The stew is a delectable blend of greens , tumeric, omani lemons (persian lemons ) with cubes of soft meat. Put it over the taddik, crispy, crusty rice. DELISH. Of course, if you think Big, just get the combination platter which gives you samples of joujeh, kofta kebab, barg. all delectable cubes of meat or chicken, or ground meat with tantalizing spices. Green rice wuth lima beans, orange rice, all amazing. And the bread, just wear elastic waists because you will want to eat one basket per person. Bring a hearty appetite and you will not be disappointed .

Today, I had the pleasure of travelling to Park Slope to Chagall Bistro. Chagall Bistro is a French steakhouse. I tasted the steak tartare there, which is a prime beef, raw tartare with capers, shallots, chives, yolks, mustard and purple potato chips. It is incredibly light and tasty and truly acts to prepare your palate for the incedible main course to follow. They have an incredibly choice of kosher wines to accompany your meal. If you are looking for a restaurant experience that is different than any other kosher restaurantin Brooklyn, you can't find a better choice than Chagall Bistro.

I went to Orchidea as part of the scavenger hunt today. The restaurant is conveniently located in Boro Park in Brooklyn in walking distance to Maimonides hospital. They have a really yummy looking buffet daily from 12:00 to 4:00. It includes sushi, pasta, fish, salads and soups. I tasted the cream of broccoli soup which was very good and the flavor lasted for hours. For a restaurant that advertises itself as Japanese, the variety of cooked fish and pasta entrees that they have available is very impressive. I look forward to my next visit.

Just found out one if my daughters friends father owns etc in teaneck. Cant wait to try again. Always like giving friends parnassa. Wants to buy a certificate for date night with my hubby. Nice quiet place to get away from our four lovely kids. Jk. But do you have a suggestion?

brasserie halevi is an outstanding restaurant. From the moment I walked in I felt I was part of the family. With the warm welcome from the hottest to the waiter and waitress eagerly waiting to take my order to make sure I have an amazing experience. When I went me and my Friedman ordered the lamb lollipops and the tuna tartare, and both dishes were delicious. The tuna was fresh and they did not over season it so I was able to enjoy both the tuna and the seasoning. The lamb was incredible the first part was a fried and was very fresh with a nice crunch. As I moved up the lollipop I had a piece of smoked lamb and that was deliciously I bursting with flavor. After that I had the 2 way duck and I can go in and on how amazing both ducks were. One of them was baked and the other seared and it was the best duck I have ever had. And for desert I had a strawberry short cake and I could not believe that it was pareve it was better than all the dairy strawberry shortcakes I have ever had.

Amazing food! Amazing atmosphere! I have been there only a few times, but I pass by a lot and I always see a line of people who are willing to wait for available table which shows how great the place is and they don't want to go anywhere else. Very kind and friendly personal waiters . My favorite things to order are the onion soup and skinny pizza. Sometimes I get salad. You will never go home hungry. One day ill try the yummy looking desserts till then I would recommend it to everyone Go the next time you are in the five towns.

I admittedly never knew about Argentinian Beef (steak) prior to going to El Gaucho Glatt. It was conveniently located for us between Flatbush & Boro Park, and was a special treat for lunch for my son, daughter-in-law, my husband and myself. The ambiance was nice, but the amicable owner, and pleasant efficient server, were extremely accommodating and made the experience special. We had delicious empanadas as appetizers a variety of hearty soups (I chose the butternut squash- yum!) and we all ordered medium-rare steaks (grilled to perfection!), with either mashed potatoes or french fries (very generous portions) we had salads and I must say that they were very visually appetizing- I've never seen cucumbers served the way they were: cut attractively without the seeds. Full as we were, my son insisted that we have the chocolate molten lava cake .. it was heavenly! We look forward to going back!

Many thanks for yur wonderful feedback, which I'll be sure to pass along to the entire team. We all look forward to welcoming you back again very soon.

Jerusalem Steakhouse on Ave J is a great restaurant. Between the food and the service you're really getting an experience to enjoy. My favorite side order is always the Israeli salad I enjoy adding in the beets as well to give it a little crunch. I really like their steaks and the baby chicken skewers. No matter what you order your guaranteed a great meal. They make their lafa on site and you can really taste the difference. This time of year make sure to order the yeminite soup for a little warmth and a great deal of flavor. team ‪#&lrmkosheryum‬

If your'e looking for a place to eat in Washington Heights you must not pass up on Chop Chop. As a college campus this is the requisite late night chinese takeout place (which also has indoor seating for your convenience) and for those of us on the Bennet side, they do deliveries! Not only do they do deliveries, they're listed on seamless which as most people know, offer many coupons and discounts which makes ordering a breeze. Just keep in mind they may not listen to your requests on time so be sure to be there when your food arrives or you may find your hungry neighbors have taken it hostage!

waffelino They had a large selection of waffles so many flavors to have. I had the chocolate chip and my friend had a plain one both equally yummy. You could top them with fruit, cookies, chips, cereals, sprinkles, syrups . Naturally they had a very large selection of both parve and dairy syrups to choose from which is really good if you just had meet that some are parve. The waffles were large and they came out excellent. They were really surprise hoe good they tasted . The place was clean with lots of seating. We were really enjoyed we will be back soon

Prime Bistro is a very upscale and elegant restaurant in Lawrence that offers valet parking. There's usually plenty of parking and there's a lot right behind but hey if you can afford the menu at prime bistro whats a few more dollars to valet?! The best steak on the menu is the surprise steak which they pronounce sooprees steak. It's really really good and I love my meat medium rare. There aren't real choices of side dishes so hopefully you'll like those fried onions that really compliment the steak. The ambiance is peaceful and they really wait on you so definitely a wise choice for a nice birthday or anniversary dinner.

Wolf and Lamb NYC Review: ‪#&lrmgkrmhunt‬ ‪#&lrmrarestakes‬ The other night I was privileged to be invited out by my friends (#rarestakes) as part of the #gkrmhunt as well as to celebrate my friend's birthday. Wolf and Lamb was our restaurant of choice. The somewhat smokey interior gave a unique flavor to our food and it was so packed with people that although we had to shout to be heard, it was a good indication of the popularity of the place. All of our entrees arrived in record time considering we all ordered steak/meat and I have to say my veal hamburger was tre fabuloso! I also had the homemade onion rings and I have to admit that although I have a personal preference for the fake frozen kind, these were fantastic. It was definitely an experience eating there!

Fish Plate #Gkrmhunt #Hochmaniacs The food is really good but its definitely of the fast food type. Their crabby patties are delish and the salmon burger kicks. It's best to call in your order so you don't have to wait since they don't have so much help filling orders. It's a small place and about a block away from the main part of town but also right across from Cedarhurst park. Their menu has grown and they offer pastas too. They have all types of fish and their wraps are quite tasty. My kids love the fries! During the nine days this place is so packed that you need to get your order in early and theres definitely no seating space so plan on waiting.

Mozart Cafe Review: ‪#&lrmgkrmhunt‬ ‪#&lrmrarestakes‬ If you're looking for a great place to stop for breakfast with a great price I recommend Mozart Cafe in Sunny Isles. My family loves to go out for breakfast so we've gotten to be kind of aficionados. We always look for a couple things in choosing a restaurant, first of course is timing. Mozart opens early and closes late. perfect for people on vacation with wacky schedules. They have a large breakfast selection but if you're going for simple I'd go for the standard Mozart breakfast which comes with hashbrowns, and eggs and Israeli salad and toast. They also offer Israeli style Iced Coffee which any seminary girl can tell you is deeeelicious!

Carlos and Gabbys Review: ‪#&lrmgkrmhunt‬ ‪#&lrmrarestakes‬ Carlos and Gabby's is billed as a Mexican style food restaurant but never fear if you have a preference for American style food, they have that aplenty! My company has always gotten a fair deal by using Carlos and Gabby's to cater events for us. They give us a good price and a good quantity of food and they always arrive on time. Their hamburger/steak sandwiches are a unique take on the regular hamburger and the steak is always cooked just right. Their popcorn chicken is not for the light of stomach but for those who love the fried battered food, this is a definite must! If you're in the mood for a little spice on the side definitely give their spicy fries a chance, they take the word spice quite seriously!

Qcumbers Review: ‪#&lrmgkrmhunt‬ ‪#&lrmrarestakes‬ I work in a place where we frequently order a catered lunch from the Qcumbers restaurant in Cedarhurst. They always arrive on time with quite a varied salad bar setup we may as well be ordering in the restaurant itself! They bring at least ten different kinds of salad dressings. I highly recommend the creamy garlic and they have a huge variety of toppings. I find that the majority of the time their ingredients are fresh and if we ever have any issues with an ingredient they always replace it free of charge. They also usually come with wraps and soups. I have to say I'd prefer their soups to be slightly thicker but I can't complain about the flavor mushroom barley is my personal favorite. The choices of lettuce for us are either romaine or iceberg and both are usually very fresh and crunchy. If you're looking for a good salad place to cater I'd definitely consider this guys as one of your choices.

house of Dog Review: ‪#&lrmgkrmhunt‬ ‪#&lrmrarestakes‬ If you wants really good hot dog house of dogs is the place to go. The place is set up like an old fashion yet hip place. With all the old fashion coke signs a jukebox it makes your dining experience super cool. Had hot dogs with fries there twice and both times they were amazing! The chicken schnitzel was also delicious! I also ordered dessert one time it was s'mores that you make your self they give you gram crackers chocolate and marshmallow that you get to melt your self over a fire, it was super cool! And very yummy. I Would go back!

Chosen Island is definitely one of the all time finest restaurants in our town. But remember, you MUST have a reservation especially on a Sunday night or you will have to wait. You can probably make a reservation through GKRM and avoid hanging around the front of the restaurant till a table becomes available. The dumplings are the best appetizer and you can order their peanut dipping sauce which is really the BEST!! They also have the best sushi and the best combination rolls. The lo meins are all awesome and we order it on Thursday nights as a side dish for Shabbos when I'm crunched for time.

Last winter I got together with an old friend in Spoons of Boro Park. Spoons is an elegant, yet decently priced, dairy restaurant and is conveniently located on 13th Avenue. Despite being busy that Saturday night, the service was pleasant and quick. We had some delicious, fresh salads. I like that this restaurant has many choices from fattening to healthy (with healthy dressing choices). They have pastas, paninis, salads, fish and of course, sushi! Although I had a salad when I was there, I would be happy to return to try some of their other delectable dishes. I've heard good things from others about Spoons BP, too. Thanks for the delicious and pleasant meal!


Truffle Mac & Cheese

Came here for my dads 60th birthday dinner.. had the filet mignon which came with red smashed potatoes, both of which were phenomenal. we also ordered the truffle Mac and cheese and we enjoyed it! Prices were really good considering what you get for your money, definitely would recommend this!

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  • Alejandro F.
  • Miami, FL
  • 262 friends
  • 10 reviews
  • 7 photos

#1 rule in hospitality. "the customer is always right" I ordered a Harris Ranch Filet Mignon, Medium. After 45 minutes of waiting, the steak finally arrives, a bit charred and well done. I show the waiter, he agrees, sends it back. 15 minutes later, the assistant manager (lady) brings it out and it is now Rare. almost mooing.. I ask her to please bring me a Medium steak and she proceeded to smirk, give me a bit of attitude, and say "the first steak was fine and this one looks fine too, but I'll send it back. again" Obviously, I did not want to continue to eat here and I let the general manager know. as HE brought out a new steak. he apologized on his colleagues behalf, and comped the steak. my party ordered the truffle Mac and cheese (runny and a bit bland) and the Pan Seared Flounder (was actually very good and the only reason this is a 2 star review instead of 1 star). I will never be going back here.

In short, rude staff, long wait times, and subpar food. stay away

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  • Jung L.
  • Walnut, CA
  • 151 friends
  • 65 reviews
  • 298 photos

Read reviews for table 10 and so we made lunch reservations for a party of 7. We arrived and waited a few minutes before our table was ready.

We sat down and our waiter handed us menus and took drink orders. We settled in and ordered our food. I ordered oyster appetizers and the smoky mushroom pasta. My wife ordered the truffle mac and cheese with a side of grilled chicken on top. Others in our party also placed their orders.

The appetizers quickly came out and we thought thinks would be good but things slowly went downhill from there. The oysters were delicious but a few were not shucked properly and I had to pick out broken shell pieces from my mouth.

After the appetizers, we waited and waited for our main course. People at the table were starving from walking around all morning and started to fill up on bread because they were hungry.

We looked around for our waiter to get refills on our water and drinks but could not find him.

Finally after about 40 minutes our main course came out. I must admit the smoky mushroom pasta was creamy and delicious. The mac and cheese was also on point but partway through eating the mac and cheese , we found a rare piece of chicken. We told a passing waitress about the rare chicken and she just said "oh, want a replacement?" We declined a replacement as my wife had lost her appetite at this point. They did however take the mac and cheese off the bill.

Overall I would not recommend coming to this restaurant again. We noticed other tables came in after us, who ordered the same items as us receive their meals sooner and faster. We noticed the people serving us were more interested in chitchatting with each other then checking in with their table.

Also serving rare chicken in a restaurant that is $$ signs is not acceptable. The kitchen should have checked better before sending out rare chicken which could have made us sick.

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  • Trish W.
  • Los Angeles, CA
  • 3 friends
  • 83 reviews
  • 44 photos

Truffle mac and cheese thumbs down no flavor

Lobster mac and cheese thumbs down no flavor

Ribeye steak thumbs down burnt like eating charcoal

They stingy with the lemons and they steal your leftovers b4 you have a chance to request a To go box

I Def would not come back here nor would I recommend to a friend don't waste your time

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  • Doctor G.
  • Alameda County, CA
  • 0 friends
  • 2093 reviews
  • 1 photo

We're fans of Emeril on TV, so we had to eat here. We used a discount voucher and had to order the Louisiana style dishes. We sat near the entrance by the "outdoor" dining and it was very nice. Great service too.

We had the BBQ shrimp, which was in a dark sauce that was very strong. It was just OK. I enjoyed the truffle mac and cheese . My roasted duck was just fabulous. Loved the green beans and mashed potatoes. A big dish too. The petrale sole special wasn't that great.

The finale was the banana cream cake with chocolate. Wow!

I'd eat here again for sure.

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  • Heather S.
  • Waipahu, HI
  • 204 friends
  • 607 reviews
  • 1542 photos
  • Elite ’21

Being my first time at one of Emeril's restaurants, I was quite excited. Menu size is not too overwhelming, but I still had a difficult time figuring out what I wanted because a lot of the menu items sounded so appetizing.

I finally settled for the truffle Mac and cheese . It's more of a side dish, but it was really good. You can really taste the truffle . It's definitely their very own Mac and cheese because I've never had it made that way before anywhere else.

However, this restaurant deserves four stars for their service. They weren't busy at all, but our waiter was really nice. What he did which will forever be in my memory is that he asked if we wanted to split the check before we even asked him. No one, in my entire life, has ever done that. Kudos to him!! ^_^

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  • Katie O.
  • Chicago, IL
  • 10 friends
  • 60 reviews
  • 1 photo

Table 10 is always a must go when in Vegas. If I can't get dinner (LOVE the truffle mac and cheese ! Cheesy heaven! Also perfect scallops.) I will always stop by for happy hour. I love that Table 10 has a fab wine list and great pricing for happy hour. It a perk that the bartenders and servers are knowledgeable about their wine. Beer and spirits are also quite reasonable at happy hour.

I personally love the location of Table 10- away from the casino floor. Nothing better than a fine wine, great meal and "Ding, Ding, Ding. Winner. " Huge bonus in my book that Table 10 is located away from that headache.

It's worth checking out- if not for a great meal, a great drink.

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  • Michael J.
  • Spokane, WA
  • 39 friends
  • 20 reviews
  • 11 photos

After the experience of eating at Lagasse Stadium, I was a little worried about eating at another Emeril establishment.

We came for lunch. I pre ordered the rib steak the day before since they do not regularly serve it for lunch. And it was with it. Cooked perfectly, and great flavor. The truffle mac and cheese was fantastic as well.

Only a 4 star rating since it does seem like eating in a mall.

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  • Catalina T.
  • Los Angeles, CA
  • 741 friends
  • 869 reviews
  • 2531 photos
  • Elite ’21

I finally have some time to write my review for Table 10. Over the summer I was able to attend a bachelorette in Vegas and the beautiful bride to be, some pretty ladies and myself had reservations here for dinner before going out to get into some trouble, I mean, have some fun. I decided to share my plate with one of the maids of honors. We ordered the:

-Sake Braised Beef Short Ribs $35
The meat was tender and cooked to perfection. The short ribs were soooo tender that they were fall off the fork soft. The glaze over the short ribs was delicious and very savory. The plate comes with sweet potato puree which surprisingly wasn't too sweet for my taste and it had a few roasted garlics on the side which we all truly loved and didn't regret eating when we got to the club haha. The plate was big enough for myself and another girl to share without feeling too full or still hungry after the meal. I swear, the roasted garlic here is truly delicious and one of the best I've had.

- Truffle mac and cheese $11
The truffle was good, I wish it was a bit more truffle -y though. The mac and cheese was still good though. Creamy, cheesy and a perfect side dish to add to the short ribs. You must try it.

Our waiter was really nice and even brought the bride to be a dessert to congratulate her on her future marriage. He made us laugh a few times when we were joking about the check and was really sweet when making sure we all were satisfied with our meals. Needless to say, it was a great experience and a great way to start a celebration that weekend.

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  • Cristina B.
  • Lakewood, WA
  • 133 friends
  • 23 reviews
  • 36 photos

Food was mediocre. Bbq shrimp comes with 4 shrimps, very large shrimps and surprising didn't taste like bbq at all. Flavor was good but for $4/shrimp, I expected a bit more BAM!

Also had the Truffle mushroom soup which was very rich. Couldn't finish the bowl because of how rich it was.

Halibut with shrimp is a must. Perfectly cooked, flaky and full of flavor. Side of truffle mac and cheese was taste worthy but not a must have.

We went for dinner at 7 pm and only 2 other tables were seated. Good time to go on a Friday night. We didn't appreciate how close the tables were to each other. I could hear everything both parties were saying on either side of our table. It would have improved the atmosphere a lot more if we were a bit more spaced out.

Service was great. Never had an empty glass and our server's recommendations were right on. Thank you, Josh.

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  • Joanne T.
  • San Marcos, CA
  • 132 friends
  • 21 reviews
  • 1 photo

Customer service was great - we were seated right on time for our reservation. Our server gave us real options based off the most popular dishes and his favorites.

We started with the candied bacon - so delicious. There's an amazing sweet bourbon sauce that they drizzle on the bacon that makes it sweet and savory at the same time.

BEST beef short rib around. Fall of the fork tenderness and a rich sauce to pair. We also got the pork chop with roasted garlic sauce and buttery carrots. The size portion was such a great bang for your buck. THEN best part was the truffle mac and cheese . SUCH a lingering taste in your mouth hours afterward. So delicious.

Please go to Table 10. Great customer service, AMAZING FOOD. Thank you, Emeril Lagasse! BAM!!

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  • Cassi D.
  • Bellingham, WA
  • 1 friend
  • 37 reviews
  • 2 photos

We decided to do a sampler, tapas style dinner and it was great! And was surprisingly inexpensive. My husband had the gumbo and said it was really good. We split a salad that was super tasty, and we fought over the truffle Mac and cheese . It was a huge portion and one of the best pastas I've ever tasted - ever! Also got a seasonal pizza with artichoke that was just good, not great.

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  • Getafix O.
  • Sunnyvale, CA
  • 2 friends
  • 129 reviews
  • 1 photo

very blah food.. The gumbo was decent. the truffle mac and cheese was ok, but lacked salt. I ordered the salmon and specifically told the waiter that I wanted it close to rare, but the salmon that was brought out was well done. I can understand if you cannot cook the salmon rare.. but if u are telling me that you can, you better bring it out rare. my friend had the porchatta - said that it was ok, but felt like spam. overall, very blah food.

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  • Regina C.
  • Torrance, CA
  • 80 friends
  • 67 reviews
  • 60 photos

Went here for a dinner before a show. Told the waiter we were in a hurry. He said no problem and gave us great service. Party of 6 - we sat at a round table, better than long table because everyone can talk to each other and see everyone. This restaurant also had a deal at tix4tonight booths so even though this place was pricy it came out very reasonable! The food was amazing- everyone must try the truffle mac and cheese ! The portions are large, great place for having family style if you are with close friends. We ordered the bone marrow because of the rave reviews here and my boyfriend raved about it. I tried it for the sake of trying something new, but I wouldn't order it again just because I felt like I was eating a heart attack. It had a fatty, buttery texture that I was not used to. I would definitely come back.

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At the end of last year I visited New Orleans for a long weekend of delicious food and bacchanalia, and came away very impressed with the culture and the cuisine. This past weekend, I went to Las Vegas and after a show was debating where to go for dinner. It was down to Table 10 or the sushi place across the way, and the gf and I decided to go with the Nola flavor (and shorter wait) of an Emril establishment. It was the right choice.

The atmosphere was nice, very understated in comparison to the casino downstairs or the bright spectacle of some of the other celeb-chef places, and the music was low-key enough so that you could carry on a conversation with your table without yelling. The gf ordered the scallops and I ordered the beef special, and we both split a bottle of wine. The main dishes were good, though I also ordered a side of the truffle mac and cheese which stole the show. While good, we both agreed that we probably would've ordered a few of the more traditional small plates to split and consulted on the bottle of wine before ordering, but those are minor quibbles about what was a very pleasant experience.

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  • Joni G.
  • Rolando, San Diego, CA
  • 2 friends
  • 25 reviews
  • 9 photos

So we were going to Las Vegas and so we could eat some higher quality food. I chose this Emeril restaurant specifically out of his other three restaurants in Vegas because it was the only one that listed Bananas Foster's as a dessert on his menu. I love his Cajun recipes on Food Network so I figure this should be good. I also read that this was an offshoot of his original restaurant in New Orleans- which I really want to try, so I came in with high expectations.

To start, my husband ordered the bone marrow and brioche, and also the braised veal cheeks. We got three bone marrow bones, but 1/3 was barely filled. He said the bone marrow was good. but very very rich and he said he couldn't eat a lot of it because it was so heavy. It was salty, but edible. but funny enough, they gave an additional container of sea salt? I had the braised veal cheeks with some carrots and mushrooms. It was good- still salty, but I liked it and probably enjoyed the sauce and mushrooms more than the actual meat.

For our main entrees, husband ordered the suckling pig and a side of truffle mac and cheese . I ordered the seasonal monkfish with a tartar sauce and fried vegetables. The monkfish was just sautéed, but it was so incredibly salty that it was inedible. Even tried to mellow it out with the tartar sauce, but it was still too salty that it numbed my tounge. The vegetables were coated in tempura but it was so over fried it just tasted like salty popcorn. Any taste and nutrients were fried out of the vegetables. Husband said the pork was good. mildly salty but not anything to write home about. He had to send back the truffle mac and cheese . The macaroni was so overcooked it was like mush and grease. There was no cheese , was flavorless, and it was like the macaroni was just tossed in truffle oil alone. The breadcrumbs were just sprinkled on at the end, and were not baked.

Finally, I got my long awaited bananas foster, which I was waiting for. They brought out a plate with a scoop of ice-cream and 2 fried bananas split lengthwise. The server poured the sauce on top, tableside. The sauce was completely separated. The liquid was as dark as soy sauce and sank to the bottom. There was a clear liquid sitting on top (presumably straight liquor), at least 1/2 an inch deep. I took one scoop out of it and it was so incredibly bitter. The fluid was watery. It was as if the liquid hadn't been flambéed at all. It should have been a caramel color and it should have thickened slightly because it was combined with sugar. I guess I could have just eaten the ice cream alone but what was the point? I wanted bananas and sauce. To give the waiter some credit, he did waive the items we did not like, but I expected more. So in summary, I had high expectations of Emeril, but was really disappointed and let down. Everything was excessively salty. I guess it's down to the actual chef executing it on the night of, but Emeril really needs to go in there and spend some time QA'ing the dishes that have his name on it.


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Comments:

  1. Ammitai

    the very good question

  2. Gardagar

    I congratulate, what suitable words ..., the magnificent thought



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