Sunday, April 27, 2008
I don't get why more people don't look forward to Breakfast. Maybe I've actually bought into that goofy notion that breakfast is the most important meal of the day, or maybe I've seen Reservoir Dogs a few too many times, but I really get into breakfast.
There is something utterly amazing about one of those hefty Bacon & Cheese Omelets from the Corner Grill or a stack of pancakes from First Watch, and there are very few feelings better than a cheap cup of coffee in a heavy ceramic mug.
I am a huge fan of the cheap diner, and God knows that's usually where you find the best meals, but sometimes you just need to do it yourself.
Last Sunday, a perfectly sunny spring morning I might add, Kerrie and I sat down for Sweet Cream Waffles, Maple Smoked Sausage, and Dark Roast Coffee.
Sweet Cream Waffles
2 Eggs, separated into two bowls
2 Cups Heavy Cream
2 T Sugar
2 Cups Flour
1 T Baking Powder
1/2 t Salt
1/3 Cup Oil
Begin by preheating waffle maker to high heat.
Beat egg whites to stiff peaks, then set aside.
Combine all ingredients, except egg whites, in second bowl. Mix until smooth.
Gently fold egg whites into batter by hand, paying attention not to lose volume of whites.
Pour appropriate portions onto waffle maker and bake for 3 to 5 minutes.
Saturday, April 12, 2008
For a while now, I've been craving Osso Bucco.
The last time I had it, I'm pretty sure, was at SamB's in Bowling Green when I was hanging out with Baxter. For those of you that aren't counting, that was over 4 years ago.
Osso Bucco is a simple and extremely tasty dish. Unfortunately, Veal Shanks can be very expensive. Not so unfortunate, I happened to spot some on Special at Jungle Jims and -with Kerrie's Blessing- snatched them up.
Paired with a Parmesan Saffron Rissoto and a nice Trebbiano wine, this was a beautiful meal that was long overdo...
4 8oz Veal Shanks
Salt & Pepper
1 Small Onion
1 Stalk of Celery
2 Cloves Garlic, smashed
2 T Flour
2 Cups Dry White Wine
2 Cups Veal (or Vegetable) Stock
14.5oz can Tomato Puree
1 T Dried Basil
Preheat oven to 350F.
Season Veal Shanks with Salt and Pepper, set aside.
Dice Carrot, Celery, and Onion and hold in bowl to the side.
Smash garlic with the side of a Chef's Knife and set aside.
Heat a Dutch Oven or a Saute Pan with a lid over medium high heat. When hot, sear Veal Shanks on both sides. When nicely carmalized, remove shanks from pan and set on a plate.
Add Carrot, Onion, and Celery to pan and saute quickly for 3 minutes. Add Flour and stir continually until all the vegetables are coated. Add Garlic and saute for 1 minute.
Add wine and reduce by half.
Add Stock and bring to a boil.
Add Tomatoes and basil. Bring to boil.
Return shanks and any juices on plate to pan.
Put pan in oven, covered, and braise for 2 hours.
* - Be very careful removing the shanks from the pan after the 2 hours. They will be VERY soft and falling apart.
Also, who else saw The Office this week? Brilliant, no?
Wednesday, April 02, 2008
Toledo is not known for it's culinary scene. There are a few gems here and there, but let's face it: Toledo is Franchise Heaven. Burger King's and Outback's as far as the eye can see...
But all is not lost for the Glass City.
There is one place, an island of amazing delicacies in a sea of diarrhea inducing mass production, which I long for every time I return to Toledo.
Poco Piatti is a simple tapas restaurant with some of the best food I've ever eaten. They have THE best grilled lamb chops ever. Their Turkish Coffee is amazing, and the dessert menu is always excellent.
There is something extremely desirable about Poco Piatti to me. It drives Kerrie crazy, because it's gone from a basic love of the food to a full blown lustful zealotry. Yes, I think I'm lusting after a restaurant.
But before you go judging me just remember: If you think I'm a bad person, my personal policy is that I Hate You.
Propellerheads - On Her Majesty's Secret Service
Orbital - Sad But True
The Who - My Generation
George Harrison - What is Life
Gene Chandler - Groovy Situation