Oh lord, it has been over a year since I have posted here.
Yes, I have recently updated the site's interface. The banner photo was taken in December. My little family had spent an afternoon in NYC at the Guggenheim where we saw the monumental Maurizio Cattelan retrospective.
After the exhibit, we spent nearly an hour in a cab trying to get to Cafe Loup, the West Village where we were to meet other family members. Each of which took various means to arrive at the restaurant and had wonderful stories to share upon arrival. One end of our very long table sported oysters and kir royale. Yum.
Wednesday, June 15, 2011
Perhaps it is stating the obvious, since the Twin Cities is centrally located in a dairy state, but I’m going to say it anyway: the Twin Cities has the best ice cream in the U.S. You pretty much can’t swing a cat without hitting an artisanal ice cream “parlor.” Grand Ole Creamery and Sebastian Joe’s are extremely good; the latter, particularly, has some exquisite flavors, such as Chocolate Coyote (cayenne and cinnamon lend an unusual contrast to cool, creamy, sweet) or spumoni (almond-lemon-orange ice cream with slivered almonds and apricots). And there are some newer contenders that we have yet to fully explore.
My hands-down favorite, though, is Izzy’s. The winning factors for me include the following
Izzy’s is only a fifteen-minute bike ride from our house
~playful use of technology
a computer screen projected on the wall shows available flavors, but it also synchs to a facebook page so you can have updates all day long!
Many flavors are created by customers by way of an annual contest. Some of these winning flavors, such as Hot Brown Sugar (caramel ice cream studded with cayenne pralines), have become standards. The boys love Dinosaur Egg (malted vanilla ice cream enlivened with blue food coloring and malted milk balls).
~commitment to sustainability
A majority of the power used to make ice cream and run the shop comes from roof-top solar panels.
a complementary, melon-ball-sized scoop of ice cream that tops all singles and doubles
Izzy’s is located at 2034 Marshall Avenue (Cleveland Avenue) in St. Paul.
Monday, May 23, 2011
The recipe comes from Melissa Clark’s In the Kitchen with a Good Appetite, which we worked our way through this past winter. There really are no clunkers in this cookbook, just lots of healthy, soul-satisfying dishes. I’ve tweaked the recipe slightly. After my friend Caryl told me she doesn’t puree the soup. I’ve stopped pureeing as well, which suits me fine because I prefer soups with
chunks substance, something that resembles a meal more than a meal starter. This time I swapped out the cayenne for 1 tsp. of harissa, the potent Moroccan red pepper paste, which gave a deeper, but not overpowering, heat. Don’t skimp on the lemon. Its acidity and brightness transform a basic lentil soup into something magic.
RED LENTIL SOUP WITH LEMON
adapted from In the Kitchen with a Good Appetite (Melissa Clark, 2010)
4 tablespoons olive oil, plus additional good oil for drizzling
2 large onions, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon harissa (perhaps rooster sauce would also work)
1 teaspoon kosher salt, plus additional to taste
½ teaspoon freshly ground black pepper
2 quarts chicken or vegetable broth
2 cups red lentils
4 large carrots, peeled and diced
Juice of 1 lemon, or more to taste
1/3 cup chopped fresh cilantro, mint, or parsley (I prefer cilantro)
1. In a large pot, heat the oil over high heat until hot and shimmering. Add the onions and garlic and sauté until golden, about 4 minutes.
2. Stir in the tomato paste, cumin, salt, pepper, and harissa, and sauté for 2 minutes longer.
3. Add the broth, 2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and turn the heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add more salt if necessary.
4. Stir in the lemon juice and cilantro, mint, or parsley. Serve the soup drizzled with good olive oil and dusted very lightly with chili powder, if desired.
OPTIONAL: Using an immersion or regular blender or a food processor, puree half the soup (it should be somewhat chunky, not smooth).
Wednesday, May 11, 2011
I just ate (nearly) an entire bag of cookies by myself.
I’m not a huge fan of Trader Joe’s because the food is, by and large, processed. I especially dislike that Trader Joe’s, through the use of super-slick marketing, attempts to make their processed food appear natural or healthy. Nonetheless, from time to time, I like to see what’s new at TJ’s, and on a recent visit, Lemon Heart Cookies seduced me. The package promised “delicately texture cookies with a hint of almond flavor and a light lemon icing.” And dang, I have to admit that those hearts were delicious even if they weren’t necessarily delicate. The texture is actually somewhat hearty, not as twice-baked hard as biscotti nor as buttery as shortbread. But they were dense and nutty from ground almonds. The lemon icing was perfectly tangy and crispy.
Even if it becomes my life mission, I am determined to hack these cookies at home.
(Disclaimer: I would like to give credit where credit is due to the photos I borrowed. However, I can no longer find either on a google image search. Apologies.)
Friday, January 14, 2011
I get really excited at the prospect of new restaurants, especially when a favorite local chef is at the helm. Earlier today I made a "road trip" to the Linden Hills neighborhood of Minneapolis and was thrilled to hear the sound of power tools behind the brown paper-covered windows of Steve Brown's new restaurant. Tilia opens this winter, and I can't wait!
2011 is shaping up to be a good food year!
Friday, December 31, 2010
Happy New Year! Hambone and Spice continued to eat well in 2010. We enjoyed many fantastic and memorable meals in restaurants, in our friends’ homes, and in our own home. I did far less cooking and entertaining this year, and I’m a little sad about that, but we always manage to do our best here. Hambone stepped into the breach this fall when I was encumbered with night classes twice a week.
Here are some highlights from our year in food and drink:
Last summer, I invested in a bottle of St. Germain’s elderflower liqueur and drank just ½ an inch. Recently the liqueur found its place in a gimlet, though I’m still tweaking the proportions and hope to publish my findings soon. The Ale Jail opened on St. Clair this summer. We’ve enjoyed a stunning array of beer and look forward to a more systematic perusal in the coming year. We also welcome Scusi to our neighborhood and anticipate many small plate, pasta, and pizza meals.
best things eaten this year
~pasta and grain salads with grilled veggies and (sometimes) meat
~Alemar Cheese Company’s Bent River. Made in Mankato, Minnesota, this camembert-style cheese is fiercely buttery. I love it best on Lesley Stowe’s cranberry-hazelnut Raincoast Crisps.
~pho and the pork loin sandwich at Ngon (and sweet potato fries with sriracha aioli)—three years running
~crispy soft-cooked egg at Alma
~food in crusts: the chicken-liver pate-topped chicken pot pie at Haute Dish (above) and Cornish pasties in UK
~the spicy, savory, crispy, creamy migas at Bon Vie
~“dipped in butter, rolled in sugar”: ethereal doughnut muffins at Bars, St. Paul’s newest bakery
~dense and nutty pecan short stack at Uncle Bill's Pancake House in Cape May, NJ
2011 promises more good food!
Saturday, December 25, 2010
It’s Merry Chaos here in Princeton. Has a year gone by already? This fall has been very busy. I took four interior design classes, two of which were studio classes and another that had a lab. More on this later. For now, a comment on the day. As anticipated, there is no snow here in New Jersey, which is fine by me. It's a blessed relief from the two feet of snow that blankets my neighborhood. I don't need a white Christmas to be happy, just surrounded by family. Lots of squeals of delight over plastic crappies (Scarlett and Sophia, 4 and 5, respectively) as well as more subdued gratitude for much desired cell phones (Simon and Winston).
I feel like a kid myself after consuming half a pound of grapefruit gelees in lieu of breakfast. But, a 23-pound turkey with Southern cornbread stuffing--straight out of the Columbus, GA, Junior League Cookbook--and bourbon sweet potatoes are in my immediate future. So all is right in the world.
No matter where you are and what you believe, I hope that your day is filled with peace and glad tidings!