Tuesday, April 3, 2012

A Fantasy Feast

Let’s step into a fantasy world for a few seconds (and put aside our general distaste for excess) to dream about the “perfect meal.” I’m refraining from calling it a last meal because that’s morbid, but I guess it’s pretty much the same thing: if you had the opportunity to piece together your ideal feast from area restaurants, what would you choose?
Mine would be a bit of an extravaganza. I’m not even going to hold back here. Let’s do this:
  • An Amazing Pancake (or two) from Sake Café.
  • Iron Gate’s Veggie Club.
  • BBQ tofu fries from Bombers. And why the hell not, let’s throw in a margarita. Rocks, no salt. With a shot of Jameson on the side.
  • Now that I’ve started drinking, I may as well hit up DeJohn’s for their cucumber martini. While I’m there I will demand a bowl of their pineapple cream sauce (from the to-die-for mussels dish) and a loaf of crusty bread with which to soak it up.
  • You know what follows pineapple cream sauce well? More pineapple. I’ll grab some Pineapple fried rice from Sukhothai.
  • OK now I’m starting to get nauseous (both in the real world and the fantasy world.) Let’s pop back to my place for an herbal digestif. Much better.
  • Dessert time: fruit tarts from Crisan.
Wow, I can’t even think about this any longer. It totally accomplished the opposite of what I was going for. I’m loopy and logey from food lust, and didn’t even get to Van’s or Empire Wok or Café Capriccio. Maybe next time. Someone please roll me back to reality and hand me a Tums. :P Ugh.

Tuesday, February 21, 2012


I’ve been experimenting with barbeque sauces lately, trying to find a perfect signature homemade formula (thus far, my “secret ingredient” is apricot jam. YUM.) Lots of sauce translates to lots of leftover barbeque chicken and tofu, which I am loathe to waste. I came up with this soup recipe as a way to use up chicken dinner leftovers (BBQ chicken, roasted sweet potatoes and sauteed kale) and was shocked to discover that curry and barbeque really complement each other. It was too good not to share, and obviously the possibilities are endless. I can see this with coconut milk and some roasted cashews. Omit the chicken and the sprinkle of parmesan and this is vegan and gluten free.

Olive oil
1 medium diced onion
3 chopped garlic cloves
3 chopped carrots
1 can of chick peas
A few cups of vegetable or chicken stock
1 leftover cubed roasted sweet potato (roasted with olive oil, cumin, curry powder, and a tiny little bit of cinnamon)
Leftover kale (about half a bundle sauteed with onion, garlic, honey, vinegar, nutmeg, salt and pepper)
Leftover shredded BBQ-baked chicken breast
Curry powder
Sprinkle of fresh parmesan
Sriracha or Cholula hot sauce to taste

Heat olive oil in medium saucepan, add onions and sautee until translucent and soft. Add garlic, carrots, and a little salt. Let the carrots soften a bit. Toss in can of chick peas. I like to mash them a bit at this point so that the finished soup is thicker. Once the chick peas have a little color on them, add the stock and all of your leftovers. Simmer for 20 to 30 minutes to marry flavors, then test spice level. I added some additional cumin and curry powder. Top with hot sauce and parmesan. I didn’t even need a slice of crusty bread with this – it was so hearty – but that couldn’t hurt!