More cabinets installed! The last two cabinets will not be installed until we get our new stove and since we have to pay off the cabinets and save for some kind of kick-ass stove, it will take some time. My camera was not consistent in getting the color right, but the cabinets are the same color. In any case enjoy the pics...
On the way home last night after a day exchanging/returning kitchen cabinet pieces/parts at Ikea, we stopped for dinner at The Smokey Pig in Ashland. It had been several years since our last visit. The prodigious pig paraphernalia still overwhelms the place. We were sullenly guided to our country bench booth by some high schooler. Thank goodness this guy did not serve us. Our waitress, Bobbie Jo, had a winning smile and pleasant demeanor. Our spirits rose further upon discovering that the Pig now served chopped North Carolina BBQ in full ($8.95) and half plates ($6.95). Both came with two sides and hush puppies. The pork barbecue was smoked to our satisfaction and featured a cruet of eye-twitching vinegary, peppery sauce to season the pork to our satisfaction. Sides included a selection of the usuals - mashed potatoes and gravy, baked beans, collard greens, pickled beets, fries, etc. The Pig also features apple puppies. I tried the pups which looked like hush puppies, but was more like apple spiced fried dough in a sweet sauce. Not my favorite. Overall, however, a cheap dinner with decent BBQ.
On Thursday April 24 from 5:30 - 7:30 PM J. Emerson on Grove Ave. is hosting another fabulous wine tasting. This tasting will feature the following:
2006 St. James Vineyards Sauvignon Blanc
2006 St. James Vineyards Chardonnay
2005 St. James Vineyards Cabernet Sauvignon
2006 Judd's Hill Pinot Noir
2005 Judd's Hill Cabernet Sauvignon
Bin 22 in Carytown is holding a wine tasting/dinner on Tuesday, April 22 at 7 PM. The $35 a person event will feature wines from Argentina.
First Course – A Cheese Selection paired with Andeluna Torrentes 2006 and Colonia las Liebres Bonarda 2006.
Second Course – Mixed Green Salad with Blue Cheese , Candied Walnuts, and Grilled Flank Steak paired with Sophania Cabernet Sauvignon 2006 and Gouguenheim Malbec 2006.
Third Course – Chocolate Pate paired with Catena Malbec 2006.
Seth Torrence from The Country Vintner will be representing the wines. To make reservations call 358-4501 or email Bin 22 at bin22carytown@cavtel.net.
Unfortunately, I will not be able to attend (I am saving money for an upcoming vacation to Chicago), but this should be a wonderful wine tasting at a fantastic price. The Gouguenheim Malbec alone is worth the price of admission. This is probably the best Argentinean wine I have ever had.
Sur la table at Stony Point will sharpen two knives for free during the month of April.
Interlude
2005 Georges Duboeuf Prestige Morgon
Spring Dinner
Romaine, Green Leaf, and Radicchio Salad with Cashews and pjpink’s Famous Salad Dressing
Chicken Breasts with Garlic Tarragon Sauce
Salmon Marinated in Pineapple and Lemon and Roasted with Cumin, Chili Powder, and Cinnamon
Fennel and Carrots Sautéed in Chicken Broth and Butter
Potatoes with Fresh Parsley and Butter
2002 Charles Schleret Riesling, Vin D’Alsace
2006 Adelsheim Pinot Noir, Willamette Valley
Dessert
Rustic Apple and Dried Cherry Pie Prepared with Pear Nectar and Cointreau
Quady Electra Orange Muscat
Last Friday we treated ourselves to dinner at the Phoenician. We had dined there a couple of weeks ago with friends. But that experience was less than satisfying. The place jumped with diners and our waitress wasn’t quite on the ball. We ordered the Mezza and had no room to put all of the dishes. And since I was not very familiar with Lebanese fare, I had no idea what I was consuming. Some things I liked, some I didn’t, but what were all of those things called? No clue. I did lust after a few kebab entrees that wafted our way to land on other tables…
…That lust propelled us to try again. For our 2nd trip we arrived about 8 PM. The early show had left and the light night crowd had not found the place, yet. All to our advantage since we were seated in a comfy corner replete with plush maroon cushions. On this trip not only did I admire the over the top décor (the interior is vastly different from the chili pepper lights and Corona beer mobiles that La Casita sported), I also noticed the Persian-type rugs gracing the floor. Our waitress (who gave immaculate service throughout the evening) immediately appeared with a basket of regular and toasted pita triangles, homemade yogurt flavored with lemon and a hint of mint, marinated cucumbers, and a sampling of green and black olives. This abundance of welcoming bounty set the tone for the rest of our meal – full in-your-face intense flavor.
As we nibbled we perused the small wine list. Over half of the offerings were Lebanese. And, yes, there is decent wine from Lebanon. For this evening we chose Chateau Ksara Cabernet Sauvignon from the Bekaa Valley. Very tasty and more similar to a Bordeaux style than a California style. If you go, take a chance on it or another Lebanese offering. I think you will be pleasantly surprised.
We decided to share a starter and a salad before digging into our entrees. We had a tough time choosing a starter. Lots of options and most salivatingly tempting. We finally opted for the Fatayer Kishik - Baked pastries filled with a mix of seasoned aged dried cheese and onions. We received two round pastries, a little heavier than puff pastry topped with what looked like a red seasoning (we assumed it was the cheese and onions). Somewhat different than what we expected. And while the seasoning was intense, this was not our favorite. No matter. Next, we ordered Tabouli - A traditional Lebanese salad prepared with fresh parsley, tomatoes, diced onions, crushed wheat, fresh squeezed Lemon juice, olive oil and spices. I’ve had tabouli before – lots of couscous, a few sprigs of parsley, some chopped up tomatoes and onions, and the spices of the moment. Why call it a salad? Not this time. This salad had a right to be listed at the top of the salad offerings. On a bed of lettuce a mound of fresh chopped parsley sat, tossed with diced tomatoes and onions and just a touch of crushed wheat. What a fresh taste along with the fresh squeezed lemon and vinegar and spices. Somewhat different than we expected, but, in this case, head and shoulders beyond our taste expectations. I’m trying to figure out how I can make a bastardized version at home using roasted red peppers.
On to the entrees. Hubby decided to try the Chicken Taouk - Tender white chicken breast meat, marinated and skewered with, tomatoes and onions, and green peppers served with rice pilaf and green beans. Basically, chicken kebabs. He liked the fact that the meal arrived already deskewered. Much easier to eat and less risk of any tasty morsels skittering across the Persian-style floor coverings. The edges of the onions and peppers were slightly charred, but did not impart any burnt taste. The restaurant also used sweet onions which is our onion of choice at home. The chicken was accompanied by an extremely intense garlic paste. When I tried it all by its lonesome, the stuff burned going down. Whew. But it was exactly what the chicken cried out for (in small quantities). I decided to get the Chicken Shawarma - Sliced then grilled marinated chicken breast, served with rice pilaf green beans and tahini sauce. My chicken was jammed packed with Lebanese spices (I’m not sure what they were). And while I did not really like the tahini sauce, I did enjoy my chicken with the garlic paste. My dish definitely had more of an intense flavor, but both were wonderful. The rice pilaf and green beans were decent, but the flavorful chicken stole the show.
We were very pleased with this 2nd visit and definitely enjoyed the new flavor sensations.
After a day of wrestling with ordering, picking up (and don’t forget waiting for the order), loading, and unloading boxes that will eventually turn into kitchen cabinets, my hubby and I did not want to cook and did not want to drive anywhere to eat. Basically, we wanted alcohol, some decent food, and a casual atmosphere. Thus, we walked over to Kitchen 64. We arrived at 5 PM – just before the hostess had gotten her act together. The bartenders/kitchen staff were slicing lemons and limes for the beverages that would be served that evening at one of the back tables. Despite this lackadaisical welcome, all but one of the inside booths were filled and the bar sported a few patrons. The outside patio (encased in tenting and plastic to maintain warmth) displayed a number of empty tables and we opted for the semi-outdoors.
We settled in and ordered mojitos ($7) which arrived in tall frosted glasses. Fairly refreshing, but more sweet than minty or limey. I happened to be the klutz of the evening and after just a few sips knocked the glass over and the liquid onto me. Our waitress, Petrina, immediately came to my rescue with napkins to mop up the mess. She then whisked my glass away and returned with a fresh drink. I call that fantastic service.
We also ordered a bottle of 75 Cabernet Sauvignon from Napa ($36) for the meal. Petrina only presented the bottle after we had finished the mojitos (as good wait staff should) and our colorfully tattooed server was able to converse about this particular wine as well as a few of the other wines that she liked on the menu (pleasant conversation without being snooty). This is what the Richmond restaurant and wine scene should be about. And one other thing. The cabernet was a bargain from a restaurant mark-up point of view. Most places sell the 75 cab for $25 a bottle. This is a fantastic red wine and I am very glad that Kitchen 64 carries it and has it reasonable priced.
My spouse ordered the Fried Oyster Platter ($15.95) and I selected the Prime Rib ($18.95). Both came with a mixed green salad and rolls (white and wheat). The salad greens were fresh and the tomatoes (according to my husband) were sweet. And he really, really liked the oysters – very sweet and not “swampy.” Although the cornmeal batter was not his favorite, the quality of the oysters made up for it. He will be back for these sea goodies. His dish also included cole slaw (average) and fries (so-so). My prime rib (ordered medium rare) was more done on the outside than I expected, but very pink on the inside. I enjoyed the horsey sauce – not too overpowering. My meal was accompanied by a small baked potato and mixed sautéed veggies. Not the best prime rib, but a great meal for the money since it included the salad.
After dinner we lingered over the rest of our yummy wine. Folks were now rolling in and waiting for tables inside. Since we were walking, we decided to go for the gusto and ordered an after dinner desserty drink – Red Eye Russian ($9) with vodka, Kahlua, espresso, and whipped cream.
Kitchen 64 was exactly what we needed last night. It behooved us to arrive early on a Saturday. I hope they continue to carry great wines at reasonable prices. And we would like Petrina to be our waitress all the time.
I just had to do something else with frisee. In this case I loosely chopped up about ½ a head of the spindly stuff. I whisked up a tablespoon of white balsamic vinegar and 2 tablespoons of olive oil and tossed with the greens and set the bowl aside. I minced up a small garlic clove and a small shallot. I added the garlic and shallot to a pot with a regular can of Cannellini beans. I turned the heat to medium; let the beans boil; turned the heat down to simmer for about 5 minutes; drained and rinsed the beans; set them aside to cool to room temperature. I chopped up one cooked Surry sausage link (available at The Fresh Market). Added the sausage to the frisee and then added the beans and tossed. We enjoyed it with a French baguette.
This spur of the moment bean salad was definitely inspired by the White Bean and Arugula Bruschetta appetizer at Enoteca Sogno. And since I had the Surry sausage on hand, it seemed like a good thing to add some smoky/meaty goodness to the dish.
I fixed the most wonderful salad for dinner tonight – Frisee aux Lardons. I had stopped by The Fresh Market to pick up something for dinner. As usual, I had no clue what I wanted. I strolled by the produce to look at the lettuce. I glimpsed a picked over section that did not appeal whatsoever. I glanced up and spied the frisee. The brain clicked. I had bacon at home as well as these very cute and tiny fresh-from-the-chicken eggs. I knew I could whip up a bit of vinaigrette, as well. And, thus, I proceeded to go home and produce this awesome salad.
Frisee aux Lardons
2 tablespoons white balsamic vinegar
4 tablespoons extra virgin olive oil
1 head frisee, loosely chopped
3 slices of thick slab bacon, chopped
2 eggs
Salt and pepper to taste
Make the vinaigrette by whisking the white balsamic vinegar and olive oil in a medium-sized bowl. Add the frisee and toss. Fry up the chopped bacon (or lardons) in a non-stick pan. Remove lardons when crispy and set aside. Fry the eggs over easy in the bacon grease, adding salt and pepper to taste.
Assemble the salad. Divide the frisee into two salad bowls. Sprinkle the lardons on top. Lay the eggs over the salad and serve.
I love the contrasts of textures and tastes with this salad. Up until now, I had only ordered it in restaurants. I’m so glad I took the chance to actually make this seductively simple dish. The flavors are subtle enough to enjoy with a decent red wine.
Last Thursday my dear hubby wanted to go to Olive Garden. Yeah, I know. But he had a coupon. We had not stepped foot in the the one on Broad (or any other) for at least 10 years. I humored him and agreed. It was already 7:30 PM on a week night. Little did we know that the place seemed to be as popular as ever. We entered and were immediately greeted by a foyer full of waiting diners as well as a ton of cigarette smoke wafting in from the bar. The hostess informed us that the wait would be 20 minutes. We made a u-turn and never looked back. Served us right.
We made up for it by going to Baker's Crust in Carytown. The non-smoking establishment seated us immediately. We catered to our impulses and ordered the Baker’s Crust Tavern Chips - House-made parmesan-dusted chips, topped with melted white Vermont cheddar and bacon. Served with buttermilk chive dressing. Very yummy. We also indulged in a bottle of 2004 Franciscan Napa Vally Merlot. (Why did we originally want to go to that other place?) For dinner proper I chose the Kickin’ Corn & Crab Chowder - A sweet and creamy chowder that combines tender crab with sweet corn, a splash of brandy and just the right amount of spice to give this unique chowder a spicy kick. Baker's Crust has been serving this chowder for years. I have found it to be always consistent and delicious. My husband selected the Jersey Grinder - Melted provolone, Genoa salami, capicola ham, sweet ham, lettuce, tomato and onion on a warm crusty baguette with oil and vinegar. He was disappointed in this sandwich. He thought the capicola tasted a bit muted and that the baguette overwhelmed the rest of the ingredients. He did enjoy the wine. Since we rewarded ourselves with the Tavern Chips and the Merlot, we decided against dessert. But the crepes were very tempting. Maybe next time.
