Another Wonderful Meal at Kuba Kuba

A couple of weeks ago when S was out of town R-2, my hubby, and I had dinner at Kuba Kuba. This place continues to be one of my favorite Richmond restaurants. I love the dive-like/pantry decor. And the food continues to be oh so yummy.

We enjoyed Red Beans and Rice

Black Bean Soup

a bottle of Can Blau from Spain

and Cuban pressed sandwiches. We finished up with Cafe con Leche with sweetened condensed milk. Always great for dessert.

SNOW!!!

Enjoy a few photos of the December snow.

Christmas Cheer at The Jefferson

The Jefferson always dazzles at this time of year. I try to walk through the lobby at least once to admire the huge tree and the gingerbread house.

Blanchard's and Chocolates by Kelly

I've only been able to get to the South of the James Winter Market once, but while there I finally figured out where Blanchard's Coffee Shop is located.

New Winter Market!
“A Gathering under the Umbrella”
at Blanchard’s Coffee Co.
5047 Forest Hill Avenue
SATURDAYS from 10 am to 12 pm
December 12, 2009 - April 24, 2010

It's in the back of the building and up the stairs. What a lovely roasting machine and, of course, great coffee.

Also located in the back underneath Blanchard's is Chocolates by Kelly. The Egg Nog Truffles and Fleur du Sel Caramels are divine.

Holiday Greetings from Williamsburg

Enjoy some food related holiday decorations from Colonial Williamsburg.

La Tienda

La Tienda has just opened a retail shop in Williamsburg at 1325 Jamestown Road.
If you are in the area, stop by. We sampled some lovely anchovy-stuffed olives and could not resist taking home a box of cat tongues.

Weezie's for Saturday Brunch

On the last day of the South of the James Market, it was cold. The rain and dreariness had seeped into very being. We decided to go out for brunch. It was a Saturday and we do not regularly frequent brunch places and could not remember who featured brunch on Saturday.

Weezie's Kitchen turned out to be the answer. They offered a fine eggs benedict. A great comfort food remedy to our early winter blahs.

Tastebuds Sparkling Wine Dinner

In the beginning of December, my husband and I were lucky enough to partake of the Sparkling Wine Tasting Dinner at Tastebuds American Bistro. And all I have to say is that we should have been attending these events a long time ago. What a fabulous evening. Five courses paired with five different sparklings that spanned the globe. And all for $45 a person.

Course 1
Caesar Salad in its Parts with Baby Romaine, Reggiano Flan, and White Anchovy paired with Domaine Charles Bove, France, Brut


This dish was perfect. We loved the flan – very different since it was savory. I was a bit skeptical of the anchovies. While I am warming up to fish, anchovies are another matter. But these little fishes made the dish divine and were the perfect match to the French sparkling brut. Every so often I encounter a wine and food pairing that transports me to foodie nirvana. This combination of Romaine, cheese flan, white anchovies, and dry French bubbly achieved the ultimate in the divine.

Course 2
Goat Cheese Crepe Topped with House Made Gravlax and Sweet Onion and Pear Tart with Prosciutto d’Parma and Crème Fraiche paired with Poema, Spain, Cava

Both offerings were very inventive and tasty. I really liked the onion and pear tart. The Cava sported peach and apple tones.

Course 3
Tuna and Jicama Tartar with Grapefruit Foam and Golden Beet Tartar with Grapefruit Vinaigrette paired with Schumann-Nagler, Germany, Riesling

The grapefruit gracefully added to the pleasure of these dishes. And the sparkling Riesling is one of my favorites (available at Once Upon a Vine).

Course 4
Shrimp Vindaloo with Fried Taro and Carrot-Mango Risotto paired with Canella, Venice, Prosecco

As expected, the shrimp packed a bit of heat and I think the Prosecco enhanced the heat of the dish. Thus, the risotto assisted in cooling the mouth. I appreciated the balance between the two dishes, but this course, while good, was my least favorite.

Course 5
Smoked Pork Tenderloin with Apple-Peppercorn Compote and Beef Tenderloin with Tomato Marmalade paired with The Chook, Australia, Shiraz

Both meats were tasty, but the pork tenderloin really hit a high note. The choice of sparkling red was an excellent choice and could stand up to the stronger flavors of the last dish and added a bit of black cherry and plum to the meal.

Surprise Ending
Fresh Raspberry embedded in a Chocolate Truffle

An excellent ending to a truly wonderful and inspirational dinner.

And during the dinner I discovered that two of the diners at my table actually read this blog! How exciting! I was very flattered and now have a few more local restaurants to try. Thank you for reading!

If you have not been to Tastebuds to eat, please go. The regular menu offers a plethora of deliciousness and the prices are extremely reasonable. We are so lucky to have this culinary gem in Richmond.

PhotoHunt: Fast

No one should be forced to fast this holiday season. If you are able, please contribute non-perishable goods, donate money, or give your time to a local organization that distributes food to those in need.

In my area I support the Central Virginia Food Bank and Meals on Wheels.

PhotoHunt: Undesirable

This was posted on the door of The Forest restaurant today.

PhotoHunt: Curved

A bevy of empanada curves from a recent dinner party.

Kitchen Renovation Saga Part 13

My sweet hubby is installing the last panels for our wine crate wall!!

Even Better Thanksgiving Dressing

Even Better Thanksgiving Dressing

Last year I made some fantastic dressing for Thanksgiving. Everyone declared my success and sang out fanfares from the rooftops.

So, what is a creative cook to do when she has already been declared Queen of the Thanksgiving Dressing? I decided not to repeat the past, but to blaze a different path. Actually, I tweaked the old recipe, but the new concoction garnered such raves that I can only call this...

Even Better Thanksgiving Dressing

1 butternut squash, chopped into large chunks
1 sweet onion, chopped into large chunks
1 pound Mayo’s sausage from Lenoir City TN (this is a smoked ham-like sausage that I’ve only found in TN)
1 round loaf of Hawaiian Sweet Bread, torn into pieces
1/2 cup dried cranberries
2/3 cup chicken broth (approximately)
Olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Preheat oven to 425 degrees. Place butternut squash and onion in an oven proof dish. Drizzle with olive oil and toss. Sprinkle with thyme, salt, and pepper and toss. Roast the butternut squash and onion for 40-50 minutes until tender and beginning to brown. Remove from oven, transfer to a bowl and let cool. Reduce the oven temperature to 350 degrees. While the roasted vegetables are cooling fry the sausage and cook until done, breaking up the sausage into tiny chunks as it cooks (if the sausage is uncooperative, cook, cool, and then break into tiny chunks). When the sausage is just done, place the mixture in a bowl and set aside to cool. In a bowl large enough to accommodate all of the ingredients, add the torn bread pieces, sausage, and cranberries. Dice up the roasted vegetables into smaller chunks and add to mixture. Pour in about half of the broth and begin mixing the ingredients with your hands. Add the rest of the broth as needed until all of the bread is moist and everything begins sticking together. Do not over saturate mixture. Place the dressing into a 9” x 13” glass or ceramic baker. Bake for about 30 – 45 minutes. Serve hot.

I truly believe the sausage is the key to this dressing, but the roasted butternut squash added another dimension to this holiday staple.

I Did It!

I posted every day for an entire month! Whew!

You can, too at NaBloPoMo.

Zorba's on MacArthur

I can always count on this Northside establishment to deliver a great pizza. If you live in the neighborhood, check them out. 264-5370. Minimum $10 order for delivery. No credit cards.

They also carry subs, baked spaghetti, and lasagna.