Category Archives: Rants & Raves

Because sometimes I am not sure what will come out of my mouth- so Rants & Raves us my melting pot of commentary

Italian Spice Fruit & Nut Cookies

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This is a repost for someone who asked about the recipe. . 

My attempt at holiday banking; italian spice cookies. All that is needed is to dip the suckers in suger glaze. 

Did I mention I hate baking. I would much rather cook then bake. So much better to leave the baking to the people who know how to do it like Paul Burke, Will Armstrong, etc

These ugly little suckers are based on an old Italian recipe full of cloves, nutmeg, vanilla, cinnamon, candied fruit and cocoa powder. This year I tossed in some chocolate chips because everything is better with chocolate. 

Recipe

  
Note: cooking times will vary based on pans used.  Eggs for my mom usually means XL. 

    
    
  

Note: for my batch I omitted the nuts and replaced them with chocolate chips
 

Note: she isn’t kidding when she says “mix with your hands” the dough was really heavy and messy imitially. You will know when to stop because it starts to feel like it’s coming together. But expect to be mixing it for a good five to seven minutes
   

Note: they do expand after they are l baked some. I used a small scoop and even that made these larger than I expected so you might want to scale your first batch a bit

  

Thanksgiving at Trio Resturant Palm Springs

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After cooking an early thanksgiving dinner for ourselves, knowing we were planing to travel on Thanksgiving itself – we opted to make reservation for dinner that night. Trio Resturant Palm Springs came up on our lists to try and they had a seating so we went for it. The holiday prix fixe menu was your standard Thanksgiving theme with the option of soup or salad, beef or turkey and assorted sides and choice of apple or pumpkin pie.

While the place was pretty crowded, I was first of all impressed that it didn’t have that “frenzied” feel some resturant get when they run a holiday menu. The volume was manageable without being stuffy. Of course the orange theme running through it didn’t hurt me visually as its a signature color I love.

We were seated quick and our waiter, Terrence couldn’t have been more welcoming. He bridged that perfect place between friendly and genuine with calm efficiency. If fact towards the end of our meal – he checked in and we enjoyed talking with him more. This is the kind of service that brings the human touch to travelers and generally often what keeps me coming back to a resturant.img_4649-2

The meal it self was good. I had the butternut squash soup with fried sage leaves. It was nice, not as rich as they tend to be (which I happen to lean towards) but fit nicely for a big meal. We also added in the Charcuterie & Artisan Cheese Plate which was a win. Since we had been eating turkey and leftovers for several days – we opted for the beef. Both cuts, my “end cut” and his regular cut were perfect to order medium, hot and tender. fullsizerender-2Not sure I could have cooked it any better myself. The sides of mashed potato and string beans were good, nicely prepared with out trying to be more than they are supposed to be. The only minor disappointment was the dessert. Both pies were somewhat lackluster. The under-crust on the pies were soft and had that “undercooked” taste that sometimes come with pre-made pies and the fillings were not especially well flavored. Over all – a good solid meal and a place I will go back too for a regular dinner or lunch.

From a geek perspective – I love the interactive way they have embraced social media and the dining experience. They put it out there for people to share and I post. Something I greatly appreciate! They even gave it front and center attention;

img_4651

 

TRIO Restaurant
707 N Palm Canyon Dr
Palm Springs, CA 92262
t: 760.864.8746
e: info@triopalmsprings.com

OPENING HOURS
Monday – Thursday 11am – 10pm
Friday 11am – 11pm
Saturday 10am – 11pm
Sunday 10am – 10pm

$19.95 3-Course Prix Fixe Menu 11am – 6pm, Daily
Happy Hour 11am – 7pm, Daily
Brunch a Go-Go from 10am, Sat & Sun

Bookclub weekend; so worked out a new recipe for Pickled Shrimp

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Since our bookclub was reading the Elementals and I wanted somethings with a water-based, southern flair, I remembered that I had a copy of  Hoppin’ John’s Lowcountry Cooking,  which a friend had given me last xmas. So while reviewing it, I saw the Pickled Shrimp one and thought perfect! You can his actual recipe here

For my version – I followed it pretty true with a few adaptions

Ingredients

  • 1 tablespoon salt (I used kosher salt)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup of good quality infused oil
  • 1/4 cup of good quality infused lemon oil
  • 1/2 cup fresh lemon juice (his recipe used less.. but I wanted the bite)
  • 2 teaspoons white vinegar
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon of celery salt
  • 2 garlic cloves, minced
  • 2 pounds shrimp (Since this was a small group – I went with the medium-large pre-cooked which yielded about 40 ( his recipe recommends small to medium (45 to 50 per pound), cooked and peeled). I purchased mine cooked, but you could get fresh, boil then peel. But leave the tails on.
  • 1 medium onion, thinly sliced (about ½ cup)img_4436
  • 25 to 30 bay leaves (fresh not dried)

Had I a few more days to think about it – I would have addd some fresh fennel tips  to it as well.

  • img_4442Making it
    Cut the online into thin slices
  • Mix the wet ingredients, add the seeds and powdered ones, then the garlic, whisk in a small bowl
  • Essentially – its pretty easy to assemble, most recipes use a glass jar – which looks great and perfect as a gift, ju
    st make sure it is sterilized if you plan to keep it for more than a few days. Otherwise my trusty lock-n-lock did the job just fine.   Layer the shrimp, bay leaves and thin sliced onions, then repeat until you have it all in. Then cover with the mixture and refrigerate for 18-24 hours (but I checked mine at 12 hours and they were pretty good too). They should keep for several days and just get more pickled.  As long as they are covered oil, they should keep for week over a week. img_4440

To fancy up the serving of it; I used some shells I picked up in Provincetown and to carry over the “sand” theme from the book; I used plain old Progresso bread crumbs.

Healdsburg’s hidden gems

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I have written about the Northern CA region in the past and Healdsburg has its mix of higher end food and beverage, but plenty of less costly options as well. Also the trip up and back often allows for discovering all sorts of hidden finds.

A few weeks back a pal took me up to DaVero Farm & Winery, which can I say took my by surprise. Not only is the variation and stories on the wines great – the people that work there are pretty special as well. Check out the website for more details  on its preference for italian wines, the eco-friendly approach and recipes ! Check out the farm and see the pigs and chickens too

FYI – the wines run $30-  $70 but well worth the price and I know I picked up several for gifts. They also have a line of jams and vinegars. Club members get extra social time on the lovely grounds.

On that same trip; I got a chance to eat at the Parish Cafe

Parish is a great date place- but even more it’s a great place to go with friends. The staff is friendly and have a sense of humor that they often need based on the crowds and lines. But it was well worth the wait. From some killer french toast, to hash and eggs to even a good solid cup of coffee.. so those of you who dream of New Orleans; Parish does beignets that will make you start the planning for that trip.

Its a “stick to ur ribs kinda” night

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Thank the crockpot gods that some recipes always work..

One from the archives but perfect for the day.
Then once the chicken is gone, with a little help from the emersion blender; soup for the freezer or those special pals

And because every slow cooked meal needs something bright & crisp; apple, yellow pepper & tomato slaw with peach vinegar from my Michigan trip

The original post w/recipe is here: https://bitetheroad.com/2014/03/18/sometimes-you-just-have-to-tinker-with-a-recipe-2-meal-maple-sweet-potato-carrot-butternut-squash-leek-chicken/

 

 

“Doi Moi” did me right @DoiMoiDC

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Another new find while in DC was on 14th street, Doi Moi. I had walked by here several times at  night and its clean white look at night, didn’t start a place for me to want to eat on my own. But one  Saturday, we were walking by animg_3918d wanted an early dinner, and figured we would take a chance to try it. Especially with the mild  weather DC was offering that day. I will say I am super glad we did.

Doi Moi is all about fresh, sharp, clean and especially seasoned flavors that speak to  all the places the recipes are adapted from with none of the synthetic american overplayed control to mess with them.

They have a pretty diverse menu – so pretty much anyone will find one of two things to try. If I had to rate them in order – our least favorite were the Shrimp and Pork Wontons ($15) with szechuan pepper broth, cabbage, cilantro. While not bad to any degree, I just didn’t think they held up to the ret of the dishes. Especially my personally favorite of the night the Crispy Rice Salad ($14) with fermented sausage, herbs, peanuts, fish sauce. Equally as good was the Green Papaya Salad ($13) w/ chili, lime, peanuts, green bean, tomato, trout roe and the Grilled Chicken Thigh Skewers ($8) w/coconut milk, cilantro, fish sauce.

Dos Moi offers both gluten free and vegatarian dishes as well.

location 1800 14th street nw, washington, dc
phone 202.733.5131
twitter @DoiMoiDC
instagram doimoidc

 

 

Because life has reminders about how precious each day is..

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Major house fire  x 3 the only night on my return home from ATL.


The senior couple that live in the corner home, come to find out last night, while having an impromptu slumber party here at my house with them, actually grew up in the house. Her grabdfather built for her mother.  So the house actually had been her mothers home.  Talk about old CA stock. Here is ABC’s coverage: http://abc7news.com/news/firefighter-injured-in-4-alarm-fire-in-sfs-castro-district/1564148/

Kudos to all the response teams of which there were many on the scene till early this am.

And while I’m likely to be a little tired and crabby by the end of the day not having slept and having a hard time breathing with all of the smoke; spending the evening with her and her husband reminded me at least, that  we have a bed to sleep in and a home to come back to.

More images from last nights fire are posted here:

https://www.facebook.com/media/set/?set=a.10210490538277298.1073741887.1160144039&type=1&l=e8cab3b160

Dinner at Me Jana

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So a delayed but well intended post! Paul and I had dinner one night with our friend Louis on my recent trip to DC and  he introduced us to the incredible food of Me Jana. img_3959

This is true Lebanese cooking with the right flat to make it special, yet the kind of food you think about weeks after and look forward to going back.  All too often I will hit a resturant that uses bold seasoning and flavors to impart the “foreign, exotic” ambiance of the dish and just as often the meal sink because the chef try to hard to hit me in the head with flavor. The brains behind Me Jana understand that quality and taste can be subtle, played and bright and still leave an impact.

Our dishes that night included

  • Watermelon Salad
  • TABOULEH, Parsley, mint, onion, tomato, burgul, olive oil, lemon
  • HOMMOS WITH MEAT* With sautéed beef, roasted pine nuts
  • MAKANEK*, Sautéed sausages, olive oil, lemon
  • SEARED HALLOUMI; Bronzed Halloumi cheese, pears, dates
  • A mixed meat plate of the house grilled favorites
  • HALAWET EL JEBN; Rolled sweet cheese, stuffed with Achta, orange blossom syrup & pistachio
  • ACHTA; Milk pudding, sliced bananas rose water, honey & pistachio
  • I can honestly say I would order all of them again!
    I can’t wait to go back.

http://www.mejanarestaurant.com/

PHONE. 703.465.4440

2300 WILSON BLVD (AT THE CORNER OF CLARENDON BLVD & ADAMS ST)

Getting the lowdown on the “Arnold Palmer”

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Recently came across this lil’ tidbit on the story behind the hit drink “The Arnold Palmer”; now I tend to prefer plain old unsweetened,  iced tea over sofa most days, and on occasion the addition of lemonade can change it up – especially with spiciey meals when a beer may not be on the menu.

 But unlike others – I never really order it by name, rather I asked for with it is, iced tea and lemonade. Almost inevitably someone in my group will have a need to “correct” me and say, “you mean and Arnold Palmer”, to which depending on my sarcasm and snark level for the day can be met with any number of responses from “bitch please,  check yourself” to the alway special “silent look”.

Here is the reason I don’t order it by name unless it’s on the menu; too many folks think of it as a 1/2 & 1/2 drink – but according to common thought and legend; AP was said to express  “Iced tea has the dominant side, that dominates the drink. And, if it doesn’t, it isn’t really right.” . As I tend to agree, it’s the iced tea that is the star and the tart fresh lemonade is only the “spike“.

Drink in the History of the Great Arnold Palmer ; is the article that caught my eye from Tasting Table today

The link above has a cute YouTube clip as well. So in honor of his passing and his talent; raise a glass of a true Arnold Palmer at your next meal