Food and I are taking a short break.
A week and a half ago, I found myself in the hospital with a serious infection, enough for anyone to consider giving the foodie lifestyle some space.
Now, my wonderful husband is in the same hospital with an even more serious infection. My poor baby, aren't we over this already?
There are still so many popovers to attempt, restaurants to discover, and recipes to try.
But we all have to get well first. So here's to family, the more important thing in my life.
Tuesday, May 31, 2011
Stumble it!Wednesday, May 11, 2011
Popover Problems
Popovers are a household name in Annapolis thanks to the award-winning restaurant below the Maryland Inn.
If you've never had a famous popover from the Treaty of Paris... well, let's just say if you have, then you know. Gigantic in size, perfectly crispy and brown on the outside, delicate and flakey on the inside, and amazingly hollow, the Treaty of Paris's popovers are a little slice of Yorkshire Pudding heaven. The only drawback to these souffle-like treats is that you can only get them when you sit down to a full meal at the four-star restaurant. Unfortunately, one cannot obtain the popovers by themselves.
Which is why I'm on a mission to try and replicate the amazing success of the chefs at Treaty of Paris. Short of convincing them to hand out what I'm sure is a secret recipe (which, let's face it, ain't gonna happen), I'm hoping to come darn-near close to popover perfection.
The journey started tonight, with my very first attempted batch of popovers. Okay, I did cheat a little with the nifty six-cup popover pan we got as a wedding gift. I used the simple 1-1-2 recipe and bam!: some really decent popovers.
An avid fan, the husband was all too happy to dig in with me. We devoured one with butter and one with jam, both options equally yum. But something was missing. Obviously not satisfied with minor success at my very first try, I decided to do some research as to how to make a better popover. What I found out via message boards and food blogs is that apparently popovers are tricky creatures, temperamental and hard to make. Well, the first attempt didn't seem too hard... mix eggs, flour, milk, and salt, two oven temperatures, absolutely no opening the oven door and done. I didn't even poke them when they came out of the oven and they still stayed risen.
The brits and their yorkshire pudding swore by the 'bubbling butter in the preheated pan adding chilled batter' method, so I set out to give it a try... forgetting, of course, that butter would certainly burn at 450 degrees, especially if it bubbled over the side of the pan and dripped to the oven floor. One smoking oven, smoky apartment, and loud smoke alarm wailing at midnight with perturbed neighbors later, I finally realized my mistake.
Bookmarked on my computer is a recipe using canola oil instead, which, lacking milk solids, should not give way to smoking as easily. After a thorough oven cleaning, I may try again tomorrow. After all, you gotta get back on the horse.
I'll keep you posted.
If you've never had a famous popover from the Treaty of Paris... well, let's just say if you have, then you know. Gigantic in size, perfectly crispy and brown on the outside, delicate and flakey on the inside, and amazingly hollow, the Treaty of Paris's popovers are a little slice of Yorkshire Pudding heaven. The only drawback to these souffle-like treats is that you can only get them when you sit down to a full meal at the four-star restaurant. Unfortunately, one cannot obtain the popovers by themselves.
Which is why I'm on a mission to try and replicate the amazing success of the chefs at Treaty of Paris. Short of convincing them to hand out what I'm sure is a secret recipe (which, let's face it, ain't gonna happen), I'm hoping to come darn-near close to popover perfection.
The journey started tonight, with my very first attempted batch of popovers. Okay, I did cheat a little with the nifty six-cup popover pan we got as a wedding gift. I used the simple 1-1-2 recipe and bam!: some really decent popovers.
An avid fan, the husband was all too happy to dig in with me. We devoured one with butter and one with jam, both options equally yum. But something was missing. Obviously not satisfied with minor success at my very first try, I decided to do some research as to how to make a better popover. What I found out via message boards and food blogs is that apparently popovers are tricky creatures, temperamental and hard to make. Well, the first attempt didn't seem too hard... mix eggs, flour, milk, and salt, two oven temperatures, absolutely no opening the oven door and done. I didn't even poke them when they came out of the oven and they still stayed risen.
The brits and their yorkshire pudding swore by the 'bubbling butter in the preheated pan adding chilled batter' method, so I set out to give it a try... forgetting, of course, that butter would certainly burn at 450 degrees, especially if it bubbled over the side of the pan and dripped to the oven floor. One smoking oven, smoky apartment, and loud smoke alarm wailing at midnight with perturbed neighbors later, I finally realized my mistake.
Bookmarked on my computer is a recipe using canola oil instead, which, lacking milk solids, should not give way to smoking as easily. After a thorough oven cleaning, I may try again tomorrow. After all, you gotta get back on the horse.
I'll keep you posted.
Friday, May 6, 2011
Cinco de Mayo Hopscotch
When making plans with my friend J for Cinco de Mayo, we knew that the popular favorites in Annapolis would be packed. So right from the start, we decided to get creative and find Mexican flavors at non-Mexican restaurants around town.
Then, we learned that Mexican Café was re-opening on May 5th. You see, J is a Texan, so the allure of true Mexican food was strong for her. We had to try. What food lover could resist a restaurant opening on a major food holiday? When we arrived, however, a long line and an hour wait turned us away and sent us right back to Plan A: avoid the obvious destinations.
We arrived at Gordon Biersch right around dinnertime and were seating right away. In no time, our food was ordered and there was a margarita in my hand.
The Patrón margarita comes 'up' in a martini glass, which looks a little funny at first. But the presentation has nothing to do with the taste. The drink was well-mixed and balanced, without the strong, sour bite of tequila that is sometimes glaring in margaritas. J said the same of her mojito, a good balance of flavors that was neither too sweet nor too strong.
We split an order of the Southwest Egg Rolls, a fusion dish that is much more Southwest than Asian. The fried wonton shell is filled with pulled chicken, pepper jack cheese, black beans, corn, and roasted red peppers and served with a fiery roasted jalapeño ranch dipping sauce on the side. At a little over ten bucks, this appetizer might seem steep, but the taste is worth shelling out a little extra. Said J: "I thought it would be dry, but it wasn't." The filling is moist and cheesy. "And it was surprisingly spicy." Even without the dipping sauce, the rolls pack a punch.
After spicing things up with the Southwestern appetizer, we were looking for something sweet to soothe our taste buds, so we hopped over to Lures Bar & Grille in Crownsville.
Lure's latin-inspired dessert is called a XanGo, flaky pastry tortilla filled with cheesecake and real banana, topped with buttery caramel and whipped cream. A banana sweet may sound light, but the sweet and creamy cheesecake filling makes this dessert rich. J and I split the order and were still satisfied.
I still can't wait to experience the re-launch of the Mexican Café right in our backyard, but I'm glad we didn't spend Cinco de Mayo in line. While we got creative with the restaurants and did a little traveling to complete our fiesta mexicana, it was worth the distance to avoid the wait. Tex-Mex inspired dishes appear where you least expect, so pay attention the next time you visit your favorite Naptown restaurant and you might be surprised. Fusion is in.
Next time, maybe we'll look for Asian-inspired surprises, too! :)
Then, we learned that Mexican Café was re-opening on May 5th. You see, J is a Texan, so the allure of true Mexican food was strong for her. We had to try. What food lover could resist a restaurant opening on a major food holiday? When we arrived, however, a long line and an hour wait turned us away and sent us right back to Plan A: avoid the obvious destinations.
We arrived at Gordon Biersch right around dinnertime and were seating right away. In no time, our food was ordered and there was a margarita in my hand.
The Patrón margarita comes 'up' in a martini glass, which looks a little funny at first. But the presentation has nothing to do with the taste. The drink was well-mixed and balanced, without the strong, sour bite of tequila that is sometimes glaring in margaritas. J said the same of her mojito, a good balance of flavors that was neither too sweet nor too strong.
We split an order of the Southwest Egg Rolls, a fusion dish that is much more Southwest than Asian. The fried wonton shell is filled with pulled chicken, pepper jack cheese, black beans, corn, and roasted red peppers and served with a fiery roasted jalapeño ranch dipping sauce on the side. At a little over ten bucks, this appetizer might seem steep, but the taste is worth shelling out a little extra. Said J: "I thought it would be dry, but it wasn't." The filling is moist and cheesy. "And it was surprisingly spicy." Even without the dipping sauce, the rolls pack a punch.
After spicing things up with the Southwestern appetizer, we were looking for something sweet to soothe our taste buds, so we hopped over to Lures Bar & Grille in Crownsville.
Lure's latin-inspired dessert is called a XanGo, flaky pastry tortilla filled with cheesecake and real banana, topped with buttery caramel and whipped cream. A banana sweet may sound light, but the sweet and creamy cheesecake filling makes this dessert rich. J and I split the order and were still satisfied.
I still can't wait to experience the re-launch of the Mexican Café right in our backyard, but I'm glad we didn't spend Cinco de Mayo in line. While we got creative with the restaurants and did a little traveling to complete our fiesta mexicana, it was worth the distance to avoid the wait. Tex-Mex inspired dishes appear where you least expect, so pay attention the next time you visit your favorite Naptown restaurant and you might be surprised. Fusion is in.
Next time, maybe we'll look for Asian-inspired surprises, too! :)
Tuesday, May 3, 2011
Tres de Mayo
We beat the crowds and celebrated the 5th of May early at Gina's Cantina in Millersville. Gina's is a colorful local hangout serving Mexican favorites like tacos, burritos, and a make-your-own chimichanga (but strangely, no Mexican beers on tap...?) The ambience is eclectic. You'll find a wall of wine cork art, a portrait of the Dos Equis man, piñatas hanging from the ceiling and neon Corona beer signs galore. In the nighttime, expect loud music and even louder conversations.
As always, I ordered the black bean soup. A bowl comes with chips, rice, and onions. The soup is not spicy, but thick and hearty with a comforting warmth.
The flavor took on a whole new dimension when I stole a bit of the cilantro lime sour cream off my husband's quesadilla. I could still taste the black beans, but with a tangy, citrus kick. It woke the soup up.
I saw a tray of hot sauces walk by and an idea struck. I chose a basic red pepper sauce from St. Michael's, MD to add to my soup and asked for a little more of that pretty green cilantro lime sour cream. Hot sauce to amp it up, and sour cream to cool it down. Just the way I make it at home!
Added crushed tortilla chips and rice, to make a disastrously messy, but delish soup.
I wouldn't describe Gina's as "authentic Mexican cuisine," but more like an interesting interpretation of Tex-Mex. Their specials are usually fusion-inspired, like their "Tuscan taco" with roasted red peppers.
I'll be sticking with the black bean soup and a li'l cilantro lime sour cream.
As always, I ordered the black bean soup. A bowl comes with chips, rice, and onions. The soup is not spicy, but thick and hearty with a comforting warmth.
The flavor took on a whole new dimension when I stole a bit of the cilantro lime sour cream off my husband's quesadilla. I could still taste the black beans, but with a tangy, citrus kick. It woke the soup up.
I saw a tray of hot sauces walk by and an idea struck. I chose a basic red pepper sauce from St. Michael's, MD to add to my soup and asked for a little more of that pretty green cilantro lime sour cream. Hot sauce to amp it up, and sour cream to cool it down. Just the way I make it at home!
Added crushed tortilla chips and rice, to make a disastrously messy, but delish soup.
I wouldn't describe Gina's as "authentic Mexican cuisine," but more like an interesting interpretation of Tex-Mex. Their specials are usually fusion-inspired, like their "Tuscan taco" with roasted red peppers.
I'll be sticking with the black bean soup and a li'l cilantro lime sour cream.
Sunday, May 1, 2011
A Rainy Day in May
May had a rainy start in Annapolis today, but the flowers were blooming all over. I mean, of course, the May Day Baskets that are displayed by residences and businesses in downtown Annapolis and judged by the Garden Club of Olde Annapolis Towne.
The rain left me wanting an easy meal and a little warmth. I whipped up some tomato soup with spicy red pepper flakes for a little kick and a drizzle of basil-infused olive oil. Very simple. Gotta love a good bowl of warm tomato soup.
And a well-dressed Caesar salad. When I make this salad at home, I don't use the tough, white stalky part - just the deep green romaine leaves. That's also what I look for when we eat out, a good leafy green Caesar with enough croutons that most bites have that great crunch. A little parmesan cheese doesn't hurt, either. Well, I never said caesar was the healthiest salad...
I hope the rain and flowers are an auspicious start for a beautiful, blooming May... though I'm not sure my allergies will be able to handle all the pollen!
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