Monday, November 30, 2009
Sunday, November 29, 2009
They also carry subs, baked spaghetti, and lasagna.
Saturday, November 28, 2009
Friday, November 27, 2009
Thursday, November 26, 2009
I am very thankful that I can cook for my family and that I could incorporate some local goodness from the South of the James Market.
Tuesday, November 24, 2009
Monday, November 23, 2009
Second Course: The Bird or the Egg? We discovered that both arrived at the same time.
and 2007 Chateau de Nages Costieres de Nimes Reserve Red
Sunday, November 22, 2009
So, on Friday we headed to the little house once again at the corner of Azalea and Brook. The sign offers a hint of what's inside.
The funky holiday lights adds to the quirkiness of the place.
I tried the soft taco special of the evening with grilled steak, grilled onions, guacamole, and cilantro with Spanish rice and refried beans. Very tasty.
Saturday, November 21, 2009
Friday, November 20, 2009
I almost always enjoy wine from this particular producer. This bottle had a decent fruitiness across the upper to mid-palate and was tasty just by itself. Yet, it had enough heartiness to stand up to a pan fried pork chop.
This wine definitely embodies what I think of (and, indeed want) when someone talks about Pinot Noir.
Thursday, November 19, 2009
Before soup day:
Roast a turkey a day or two before you make the soup. I usually season the turkey with fresh rosemary and thyme and salt and pepper. Part of the seasoning is inserted between the breast and the skin. Enjoy some hot turkey. Place the leftover turkey in the refrigerator. Save any turkey juices and filter and place in metal bowl and put in refrigerator for stock.
On soup day:
Chicken broth (1-2 big boxes depending on how much turkey stock you have)
2 large sweet onions, chopped
1 pound of carrots, diced
1 cup of frozen corn
As much diced, shredded turkey as you want
1 tablespoon dried lavender
Several sprigs of fresh thyme (leaves scraped off and stems discarded)
Salt and pepper to taste
Take turkey stock and scrape off fat from the top of the stock and discard
Place stock in large pot
Pour a box of chicken broth into pot
Toss in diced onions and carrots
Let boil and then lower burner to simmer for about 30 minutes
Toss in lavender and thyme
Toss in turkey
Add more chicken broth, if needed
Simmer for about 15 minutes
Add corn and simmer another 30 minutes
Add salt and pepper to taste
You can also put in rice or egg noodles in this dish or add other veggies or herbs. I am also contemplating making the soup with black eyed peas... The possibilities are endless.
Wednesday, November 18, 2009
1981 Max Ferd. Richter Erdener Treppchen Riesling Kabinett (Mosel-Saar-Ruwer, Germany)
Turkey Day is right around the corner and this would be a great wine to serve.
Tuesday, November 17, 2009
Monday, November 16, 2009
My parents are coming to Richmond for Thanksgiving and I need a restaurant recommendation (lunch or dinner). We do not want to eat at home this year. Lemaire would be too upscale this time around, but I don't want to end up at Cracker Barrel either.
Thanks in advance.
Sunday, November 15, 2009
All of this attention! We lapped it up. And the attention did not smother us. But we did notice that even on a Friday night, the place was not packed. A few empty tables remained during the evening. This would not have been the case a couple of years ago. For my part, I reveled in the attention. For a place with high price points, the service has to be above expectations. Fleming's delivered on this night.
And, they also delivered on scrumptious food and wine. We started with glasses of white - Kim Crawford Sauvignon Blanc for hubby and Helfrich Alsatian Pinot Gris for me. Both delicious and both paired well with the Caesar salad that we split. And since we stated up front that we would split the salad, it was presented on two plates with chilled forks. The dressing definitely made use of anchovies and both wines held their own with the little fishies.
For dinner we ordered a 2007 Chelsea Goldschmidt Merlot to drink. Full bodied and satisfying.
My spouse selected the Rockfish and Scallops special and I had the Veal Chop. We also split a Half and Half side - shoestring potatoes and giant onion rings fried in peanut oil. Both entrees were very tasty. Fleming's did a great job in preparing the veal.
Saturday, November 14, 2009
Friday, November 13, 2009
Well, this past Wed. we were headed for Goochland and thinking about a place on Patterson for lunch. Suddenly..."Let's go to Westwood!"
And so we embarked upon our first dining experience at this very experienced and expanded lunch counter. Of course, many others already knew about the place. Neighbors and friends stop by, recognize each other, and chat.