tag:blogger.com,1999:blog-64522418281996332382024-03-13T12:12:05.829-04:00Foodies' FavoritesFor some, eating is just a meal. For us, it's an experience. We remember what we had, where we had it, and where it ranks in order among similar dishes. Many sites review restaurants, but we've not found a source that ranks individual dishes. The purpose of this site is share what we think are some of the "Best Ever" dishes, recipes and dining experiences. We invite you to share your "Best Ever" as well.Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-6452241828199633238.post-90588636234307255292016-03-04T15:44:00.002-05:002016-04-12T17:18:18.641-04:00Best Ever Brussels Sprout Recipe <a href="https://3.bp.blogspot.com/-ZPhRKjYgfmU/Vtnxgk4rqwI/AAAAAAAAA90/kKDoygqlKMI/s1600/Screen%2BShot%2B2016-03-04%2Bat%2B3.30.53%2BPM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://3.bp.blogspot.com/-ZPhRKjYgfmU/Vtnxgk4rqwI/AAAAAAAAA90/kKDoygqlKMI/s200/Screen%2BShot%2B2016-03-04%2Bat%2B3.30.53%2BPM.png" width="200" /></a>Cold weather signals brussel sprout season in our house. We've cooked them every possible way, fried (the leaves), steamed, stir fried, and sautéed but our favorite is recipe is from Bobby Flay.<br />
<br />
<b>What:</b> Bobby Flay's Brussel Sprouts with Pancetta<br />
<br />
<div>
<b>Recipe: </b>see the link below<br />
<br />
<a href="http://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pancetta-recipe.html">http://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pancetta-recipe.html</a><br />
<br />
<b>Why They Are The Best: </b>The saltiness of the pancetta combined with the creaminess of the potatoes and sweetness of the camelized and brussel sprouts brings this dish to the next level.<br />
<br />
<b>How We Know Its the Best:</b> it converts brussels sprout haters (like me) into raving fans. </div>
<div>
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-73438241286567192212012-11-11T16:52:00.001-05:002012-11-11T17:01:20.104-05:00Pumpkin Spice Cake <a href="http://4.bp.blogspot.com/-TEiWgHEKV50/UKAd738IX-I/AAAAAAAAAwg/JLzLV6YuxSk/s1600/Screen+shot+2012-11-11+at+4.50.47+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TEiWgHEKV50/UKAd738IX-I/AAAAAAAAAwg/JLzLV6YuxSk/s1600/Screen+shot+2012-11-11+at+4.50.47+PM.png" /></a>Since we are sharing favorite Fall Recipes, here is another that you should enjoy. This one is a recipe for a Pumpkin Spice Cake, and unfortunately, I can not claim it as my own. Every now and then, just to save a little time I will go to a "cheat" recipe -- one that is quick, easy, and absolutely delicious. This one is no exception, and has been shared with many of my friends. It is from a cookbook called the <a href="http://www.cakemixdoctor.com/">Cake Mix Doctor</a>, and I hope you enjoy this one as much as my friends and family have over the years.<br />
<br />
<b>What:</b> Pumpkin Spice Cake<br />
<br />
<i>Recipe:</i><br />
<ul>
<li>1 package plain spice cake mix</li>
<li>1 package (3.4 oz) vanilla instant pudding mix</li>
<li>1 cup pure pumpkin puree (use the rest for my pumpkin pancake recipe already posted on our blog)</li>
<li>1/2 cup vegetable oil</li>
<li>1/2 cup water</li>
<li>3 large eggs</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground ginger</li>
<li>1/2 cup toasted pecans, walnuts, or almonds, toasted (for sprinkling of cake once frosted) -- Optional</li>
</ul>
<br />
<i>*Option: not in the original recipe, I add a 1/4 cup of sour cream for a little extra moisture.</i><br />
<br />
<b><i>Frosting:</i></b> I make an a <u>basic cream cheese frosting</u>(1 8oz package softened cream cheese -- not low fat or fat free -- 8 tablespoons softened butter, 3 cups confectioners' sugar -- a little less so it's easier to pipe, and 1 teaspoon of vanilla), or a delicious <u>orange cream cheese frosting</u> for this cake (take the cream cheese icing recipe, and add 1 tablespoon of orange zest and 2 tablespoons of fresh orange juice). I use a little extra liquid to that I can squeeze the icing onto the cake using an icing piping bag (or freezer bag with a small hole cut in the corner) in an up and down motion. The orange flavor really works well with the pumpkin spice.<br />
<br />
Preheat the oven to 350 bake, and lightly mist a Bundt pan with baker's spray (oil/flour) -- you can also use a 13 by 9 inch pan is you chose. Place all ingredients in a large bowl or mixer, and mix at low speed for one minute. Scrape down sides with a rubber spatula, and mix at medium speed for another 2 minutes. Batter should look thick and well blended.<br />
<br />
Pour the batter into the prepared pan, and bake on center rack in preheated oven until cake springs back with you lightly press your finger, and a toothpick comes out clean when inserted into the middle. If you are using a 13 by 9 it's about 32 to 35 minutes, if a Bundt, about 50 minutes (I start checking at 45/48 minutes, and then keep a close watch, checking again every few minutes so cake doesn't over cook).<br />
<br />
Remove cake from oven let cool for twenty minutes before you remove from Bundt pan. If you used the 13 x 9, you can just frost it and serve right from the pan, as the book instructs. I have never done it this way, however, the presentation of the cake when cooked in a Bundt pan, with the icing drizzled on it, and put on a pretty platter looks so much more appeealing (sorry Cake Doctor author, Anne Byrn).<br />
<br />
<b>Why It's the Best: </b>it's very moist and flavorful, but it's the orange cream cheese frosting that makes it unique and delicious. <br />
<br />
<b>How We Know: </b>every time I serve this cake, a request for the recipe is sure to follow...especially during the holidays. Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-64341565225462604182012-11-11T15:45:00.003-05:002012-11-11T16:39:13.756-05:00Best Ever Pumpkin Pancakes<!--[if gte mso 9]><xml>
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When the
leaves begin to change, and Autumn is in the air, we always pull out some of
our favorite pumpkin themed recipes (some of you may have tried our pumpkin
chocolate chip muffins!).<span style="mso-spacerun: yes;"> </span>Our family has
a hands down favorite for breakfast, and that is my Pumpkin Pancakes.<span style="mso-spacerun: yes;"> </span>They are airy, light, festive, and full of
the flavors of Fall…cinnamon, nutmeg, ginger, and pumpkin.<span style="mso-spacerun: yes;"> </span>They take a little longer to prepare than the
basic pancake recipe, but they are so worth the time.<span style="mso-spacerun: yes;"> </span>Hope you will give them a try…<o:p></o:p></div>
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<b>What</b>:<span style="mso-spacerun: yes;"> </span>Pumpkin
Pancakes<o:p></o:p></div>
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<i>Recipe</i>: <o:p></o:p></div>
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<ul>
<li>1 ¼ cups flour</li>
<li>3 tablespoons granulated sugar</li>
<li>2 teaspoons baking soda</li>
<li>1 ¼ teaspoons pumpkin pie spice</li>
<li>¾ teaspoon salt</li>
<li>¼ teaspoon ground ginger</li>
<li>1 1/3 cups whole milk (I tried with vanilla coconut milk
recently, and it was delicious!)</li>
<li>¾ cup of pure pumpkin puree – not pumpkin pie filling (I
like Libby’s)</li>
<li>4 large eggs (separated)</li>
<li>½ stick unsalted butter, melted</li>
<li>1 teaspoon pure vanilla extract</li>
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<i>*mini semi-sweet chocolate chips are a delicious option
(just sprinkle a few on the batter when you pour on to griddle)</i><o:p></o:p></div>
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Whisk the first 6 ingredients in large bowl to combine.<span style="mso-spacerun: yes;"> </span>In another bowl whisk milk, pumpkin, egg
yolk, and butter – then add to dry ingredients.<span style="mso-spacerun: yes;">
</span>Beat egg whites until stiff, and then fold into pumpkin mixture in two
separate additions, being careful not to over mix, as you do not want to take
the air out of the whipped whites.<span style="mso-spacerun: yes;"> </span>(Batter will be a little thicker than a basic pancake recipe.)<span style="mso-spacerun: yes;"> </span>Drop on to a hot griddle lightly brushed with
vegetable oil.<span style="mso-spacerun: yes;"> </span>When golden on “down”
side, and air bubbles appear, gently flip.<o:p></o:p></div>
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We like to eat breakfast as a family, so here’s a tip in how
to keep the pancakes nice and moist, and warm while you are making a few
batches:<span style="mso-spacerun: yes;"> </span>Set oven to 150 – 170 degrees,
and put a metal cookie cooling rack on top of a cookie sheet.<span style="mso-spacerun: yes;"> </span>Then, as the pancakes come off of the
griddle, lay them on the rack (slight overlapping but not stacking) and keep in
the oven on the low heat until done with all of the batter. <span style="mso-tab-count: 2;"> </span><o:p></o:p></div>
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<b>Why They Are The Best:</b> <span style="mso-spacerun: yes;"> </span>Try the recipe, and you will see!<span style="mso-spacerun: yes;"> </span>They are so light and airy, they literally
melt in your mouth – it’s kind of like eating a little desert soufflé for
breakfast.<span style="mso-spacerun: yes;"> </span>The flavors from the pumpkin
and spices are a wonderful surprise to the classic breakfast staple of pancakes
for breakfast.</div>
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<b>How We Know:</b><span style="mso-spacerun: yes;"> </span>What
started out as a special holiday season recipe, quickly became a year round
treat.<span style="mso-spacerun: yes;"> </span>I have made these for most of our
children’s friends, and usually have to double the recipe!</div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-61447871427959292482012-10-30T20:36:00.000-04:002012-10-30T20:50:21.936-04:00Best Ever Guacamole<a href="http://2.bp.blogspot.com/-u1p_A5Cy43w/UJByJq692_I/AAAAAAAAAvc/SjVEUE_D8DU/s1600/Screen+shot+2012-10-30+at+8.32.19+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="187" src="http://2.bp.blogspot.com/-u1p_A5Cy43w/UJByJq692_I/AAAAAAAAAvc/SjVEUE_D8DU/s200/Screen+shot+2012-10-30+at+8.32.19+PM.png" width="200" /></a>Years ago we celebrated our 10th wedding anniversary at the <a href="http://www.zoetryresorts.com/paraiso/">Paraiso del la Bonita</a> in Rivera Maya, Mexico. The resort is incredibly beautiful, the service and food - outstanding! In particular, the Guacamole which we enjoyed served poolside everyday. Given their over the top service we decided to ask them for the recipe, and to our surprise, they printed and gave it to us...what a great anniversary gift! It's a recipe we continue to share over and over again with friends and family -- most saying, "this is the best guacamole I have ever tasted!"<br />
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<b>What</b>: Authentic Mexican Guacamole<br />
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<b>Recipe:</b><br />
<ul>
<li>4 Haas avocados (mashed, leaving some small chunks)</li>
<li>1/4 cup onion diced (scallions will work, too, if you don't have onion)</li>
<li>1-2 green chilis chopped or diced (serrano or jalapeno) </li>
<li>Lemon juice (half a lemon, or a little more if you like lots of lemon)</li>
<li>Olive oil (1/2 to 1 tablespoon, depending on the size of the avocados)</li>
<li>1 and 1/2 tomatoes (seeded and diced) </li>
<li>Fresh chopped cilantro (to taste, we like a lot!) </li>
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Dice and mix ingredients together, then add salt to taste. Serve with corn chips and white mexican cheese (queso fresco or queso blanco). If you really want to wow your friends, buys fresh tortilla shells, cut in strips, and fry in oil until crisp (season with salt and pepper), and serve along side your delicious guacamole.<br />
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<b>Why it's The Best: </b>What's different and unique about this recipe is the olive oil. The chef said (and he's right) it gives it a creaminess to the avacados -- also different is that the recipe using a lemon instead of limes. <br />
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<b>How We Know: F</b>rom the numerous requests we've had for the recipe from our guests who have tasted it at our home.<br />
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<b>Craving level: W</b>eekly, especially in the summer. Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-25410584964278015312011-08-28T17:50:00.002-04:002011-08-28T17:53:11.904-04:00Best Ever Neighborhood Restaurant<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Every neighborhood should have one, but they are hard to find. A place to go when you don't feel like cooking, but it feels like home. It's a place where they know you, your likes and dislikes, and as a result, a menu isn't necessary because they'll do the ordering for you. For us, that place used to be a former gas station converted into a French/Italian restaurant by a husband and wife team with a shared passion for food. </div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-V9Mz491BskQ/Tlq0M56er4I/AAAAAAAAAmo/3g6loKs_Sv0/s1600/Screen+shot+2011-08-28+at+5.33.00+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="187" src="http://4.bp.blogspot.com/-V9Mz491BskQ/Tlq0M56er4I/AAAAAAAAAmo/3g6loKs_Sv0/s320/Screen+shot+2011-08-28+at+5.33.00+PM.png" width="320" /></a></div><br />
<b>What: </b> Jennifer and I just took the kids to <i><a href="http://www.temporestaurant.com/">Tempo Restaurant</a>. </i>Our neighborhood restaurant for close to 10 years before a move. It had been a dozen years since we had been back and thankfully everything was the same as we remembered, especially the food.</div></div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit;"><br />
</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span style="font-family: inherit;">Where: <span class="Apple-style-span" style="font-weight: normal;"><a href="http://www.temporestaurant.com/directions.asp">4231 Duke Street</a>, Alexandria, VA 22304</span></span></b></div></div></div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
<span style="font-family: inherit;"></span></b></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit;"><b>Why It's the Best</b>: It's been 12 years and we've not been able to find another place like it. The restaurant is small, the staff professional and friendly and the <a href="http://www.temporestaurant.com/menu.asp">menu </a>contains some of the "Best Ever" dishes. The prices are fair and the kitchen is always dependable. We have three favorites that no restaurant has been able to top. You can't go wrong ordering; the Oyster Rockfeller (not a oyster fan, get the Two Beans and Pasta, the Agnolotti (if it's not on the menu ask and they'll make it) and the Tiramasu. </span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit;"><br />
</span></div></div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit;"><b>How We Know:</b> As Anthony Bourdain points out, 8 out of 10 restaurants fail. Tempo has been around for 25 years and it's because it consistently delivers quality food and service for a fair price. What makes it special is that it's the kind of place that is always busy, but you rarely need a reservation. The kind of place that is so good you're afraid the word will get out and you want be able to get a seat when you decide to go out at the last minute rather than cook. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit;"><br />
</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit;"><b>Craving level: </b>Every time we don't feel like cooking! </span><br />
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<span style="font-family: inherit;"><b>Reviews</b>: <a href="http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&hl=en&biw=844&bih=509&ie=UTF-8&q=tempo+restaurant&fb=1&gl=us&hq=tempo+restaurant&hnear=0x89b63568e8a4e405:0x3582656f0a12814,McLean,+VA+22102&cid=17466664759784156753&ei=8rVaTqK5CsLs0gGbl6mVCQ&sa=X&oi=local_result&ct=placepage-link&resnum=1&ved=0CCAQ4gkwAA">Google</a>, <a href="http://www.yelp.com/biz/tempo-restaurant-alexandria">Yelp</a></span></div></div>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-66307849576176176342011-05-15T11:23:00.005-04:002012-10-30T20:47:29.241-04:00Best Ever Book on the Restaurant Business<span style="font-family: inherit;"><b><span class="Apple-style-span" style="font-weight: normal;">When I was younger I used to think that it might be nice to have a restaurant some day. I now longer have that dream. The reason, I read a book that gave me a cold hard slap in the face about the reality of the restaurant buiness. </span><span class="Apple-style-span" style="font-weight: normal;">The book, a New York Times Best Seller in 2000, has been reissued with new updates. </span></b> </span><br />
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<a href="http://2.bp.blogspot.com/-j5SArusYmiA/Tc_taEjg7CI/AAAAAAAAAkQ/_t9LQV-BCXw/s1600/images.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="200" j8="true" src="http://2.bp.blogspot.com/-j5SArusYmiA/Tc_taEjg7CI/AAAAAAAAAkQ/_t9LQV-BCXw/s200/images.jpg" width="136" /></span></a><span style="font-family: inherit;"><b>What: </b> <em><a href="http://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220">Kitchen Confidential, Adventures in the Culinary Underbelly</a></em>, by Anthony Bourdain. The book that launched the chef to stardom. Unlike other celebrity chiefs who gained fame because of their culinary skills, Anthony made his name because of his ability to tell stories. As a result, his book is very entertaining and a quick read. It's a honest and somewhat crude (make that very crude, adults only) look at the restaurant business and himself, warts and all. </span></div>
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<b><span style="font-family: inherit;">Who: </span></b><a href="http://www.anthonybourdain.net/"><span style="font-family: inherit;">Anthony Bourdain</span></a><span style="font-family: inherit;">, former Execute Chief of Les Halles, Host of </span><a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain?intcmp=hp_nav_shows"><span style="font-family: inherit;">No Reservations</span></a><span style="font-family: inherit;"> on the Travel Channel, Monday at 9 pm. </span></div>
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<span style="font-family: inherit;"><b>Where:</b> It's Bourdain's life story so it follows his travels around the world, but most of it takes place in New York City.<b></b></span></div>
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<span style="font-family: inherit;"><b>Why It's the Best</b>: <span class="Apple-style-span" style="font-size: 16px;">you'll learn things that any foodie needs to know such as; what day of the week is best to dine out (Tuesday) and why. Why you never order fish on a Monday, and the real purpose of brunches.</span><span class="Apple-style-span" style="font-size: 16px;"> I especially liked the section that disusses the difference between a chef's kitchen and your kitchen. </span><span style="font-size: 12pt;"> </span>It lead to the purchase of a new</span><a href="http://www.knifemerchant.com/products.asp?manufacturerID=3&mtype=18&gclid=CJXSk5iR6qgCFaF75Qod9n8ODg"><span style="font-family: inherit;"> knife</span></a><span style="font-family: inherit;"> and the reality that working in the restaurant business takes a special bred. </span></div>
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<span style="font-family: inherit;"><b>How We Know:</b> If you like his TV show, you'll love his book. </span></div>
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<span style="font-family: inherit;"><b>Reviews</b>: </span><a href="http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/product-reviews/0060934913/ref=cm_cr_dp_all_summary?ie=UTF8&showViewpoints=1&sortBy=bySubmissionDateDescending"><span style="font-family: inherit;">Amazon reviews</span></a></div>
Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-78716347608850075552011-01-19T22:15:00.001-05:002011-01-19T22:17:00.037-05:00Best Ever Bloody MaryBloody Mary's were created in 1921 at <a href="http://www.harrys-bar.fr/">Harry's New York Bar</a> in Paris. Over the years, bartenders have taken liberties with the original recipe. We've grown accustomed to Bloodies being served with celery, a wedge of lemon, lime, or both, and in the DC area, they often come with Old Bay on the rim of the glass. But the original contained none of those accessories.<br />
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<b>What: </b> Best Ever Bloody Mary, a proper one that comes with a spicy dill pickle, not celery. <br />
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<b>Where:</b> <a href="http://www.columbiafirehouse.com/index.html">Columbia Firehouse</a>, in Old Town Alexandria. Columbia's drink menu includes Historic Cocktails, favorites like Margaritas, Daiquiris, as well as, obscure drinks like The Avenue (circa 1938), and the Moscow Mule (Cock'n Bull Bar, California). One thing is apparent from the menu...the roaring 20's were clearly the heyday of the highball. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_sTe-XmR7Luc/TTeduP4Qb9I/AAAAAAAAAik/k2aNIZyNQUg/s1600/Screen+shot+2011-01-19+at+9.26.46+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_sTe-XmR7Luc/TTeduP4Qb9I/AAAAAAAAAik/k2aNIZyNQUg/s400/Screen+shot+2011-01-19+at+9.26.46+PM.png" width="400" /></a></div><b>Why It's the Best</b>: It's the original recipe...and it's damn good. Plenty of real horseradish, not hot sauce for the zip, and Tito's Vodka, not some overly marketed fad. Also, try their onion rings. The best we've had this side of <a href="http://foodiesfavorite.blogspot.com/2009/08/best-ever-onion-rings.html">Bermuda</a>. <br />
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<b>How We Know:</b> If you like the modern day version, you'll love the original. Sometimes new isn't better, and less is more...this is one of those occasions. <br />
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<b>Craving Level:</b> at least once a weekend. <br />
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<b>Directions & Reviews</b>: <a href="http://www.yelp.com/biz/columbia-firehouse-alexandria">Yelp</a>, <a href="http://www.opentable.com/the-columbia-firehouse">Open Table</a>, <a href="http://www.columbiafirehouse.com/directions/directions.html">Directions</a>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-36563586026437380752010-09-13T20:30:00.004-04:002010-10-26T16:16:02.030-04:00Best Ever ShortBread Recipe Baked by a Kid<a href="http://2.bp.blogspot.com/_sTe-XmR7Luc/TI7BO2wWdsI/AAAAAAAAAfY/0GkUI6tmk0I/s1600/shortbread1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_sTe-XmR7Luc/TI7BO2wWdsI/AAAAAAAAAfY/0GkUI6tmk0I/s320/shortbread1.jpg" width="216" /></a><br />
My parents are usually the ones writing on this blog post, but tonight, I made something that I would like to tell you about. It is called Cinnamon Walnut (I left the nuts out) Scottish Shortbread, and it is from one of my favorite children's cookbooks called, <a href="ttp://search.barnesandnoble.com/Emerils-Theres-a-Chef-in-My-World/Emeril-Lagasse/e/9780060739263/?itm=3&USRI=emerils+there%27s+a+chef+in+my+world">Emeril's There's a Chef In My World</a>! Recipes That Take You Places!<br />
<br />
<b>Why It's The Best: </b> I love shortbread, and this recipe is really good because it has cinnamon, and allspice in it, which makes it taste extra good. It tastes buttery and light, and was easy enough for me to make without any help. You have to make sure not to overmix it, though, because it will become tough, and you want your shortbread to be light and flakey.<br />
<br />
<a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/TI7BR_S_QaI/AAAAAAAAAfg/tLgdslL8gpg/s1600/short+bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/TI7BR_S_QaI/AAAAAAAAAfg/tLgdslL8gpg/s320/short+bread.jpg" width="228" /></a><b>How I Know</b>: Because I'm a kid, and I've tasted lots of shortbread, and this is the best so far. It was extra good because my mom had some left-over homemade cream cheese icing, which I decided to spread on each piece of shortbread. Then, I put a couple of fresh rasberries on top, followed with another piece of shortbread (kind of like a cookie sandwich). We ate it when it was still warm, and it was wonderful.<br />
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<b>Craving Level:</b> Seriously... I'm a kid -- I could eat it everyday, but, sadly, my parents would never allow me to have it that often. So, we'll say... twice a week.<br />
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<b>One More Thing</b>: If you have a child in your life that likes to cook (and learn about cool places), you should definitely get them this cookbook. Each recipe is from a different part of the world, and the page that the recipe is on tells you what country it is from, a little bit about the origins of the recipe (or just some neat facts), and then shows you a picture of the flag. So, you can learn more about the foods the rest of the world eat, while becoming a really good cook!Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com2tag:blogger.com,1999:blog-6452241828199633238.post-60533471886192816052010-09-09T08:51:00.005-04:002010-10-26T16:18:38.448-04:00Best Ever Crab Melt<div class="separator" style="clear: both; text-align: center;"><a href="http://postrank.com/graphics/blog_claim.png?s=wkxcdw8" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://postrank.com/graphics/blog_claim.png?s=wkxcdw8" /></a></div>It's the time of the year when we just can't find enough ways to eat blue crab. This recipe is a new favorite, and comes from a cookbook that we really love. Writing this post also led to an interesting discovery. <br />
<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_sTe-XmR7Luc/TIbl4BanCFI/AAAAAAAAAe0/b9gPPCZDVCs/s1600/Screen+shot+2010-09-07+at+8.52.16+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" src="http://4.bp.blogspot.com/_sTe-XmR7Luc/TIbl4BanCFI/AAAAAAAAAe0/b9gPPCZDVCs/s200/Screen+shot+2010-09-07+at+8.52.16+PM.png" width="200" /></a></div><div>The <a href="http://www.foodandwine.com/articles/bookmark-department-store-dining-neiman-marcus-cookbook">Neiman Marcus Cookbook</a> was a limited edition book, and to our surprise, has become a collectors item. Originally published in 2003 to mark the 50th Anniversary of Neiman Marcus's first restaurant, the <a href="http://www.yelp.com/biz/zodiac-room-dallas">Zodiac Room</a> in Dallas, it contains recipes drawn from all of the <a href="http://www.neimanmarcus.com/store/info/restaurantIndex.jhtml">chain's 42 locations</a>. It's been a good investment, beyond the wonderful meals we've made, and we've now learned that it has actually appreciated in value. </div><div><br />
</div><div>The list price for the <a href="http://www.amazon.com/gp/offer-listing/1400046378/sr=/qid=/ref=olp_pg_used?ie=UTF8&coliid=&startIndex=0&me=&qid=&sr=&seller=&colid=&condition=used">cookbook</a> is $45, but the least expensive new one on Amazon is $86, the most expensive is $212, with "used" books starting at $54.32. It's an expensive cookbook (it is Neiman Marcus), but worth it ...and it may be one the few that will provide any monetary return on your investment -- should you ever want to part with it, but trust us, you won't. </div><div><br />
</div><div>The cookbook contains a number of winners. Jen used to work at Nieman's and the Tortilla Soup (pg. 19) was always a favorite for lunch in the "Neiman's Cafe". The Chicken Salad recipe (pg. 90) is a classic, and the chocolate chip cookies are well known, and delicious. We recently discovered a new favorite and wanted to share it with all of you. <br />
<div><br />
</div><div><b>What:</b> Crab and Shrimp Salad "Melt" on Sourdough Bread (click on the recipe to enlarge)</div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_sTe-XmR7Luc/TIbsmbVihiI/AAAAAAAAAe8/kLyqjg_foBc/s1600/Niemans%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="336" src="http://4.bp.blogspot.com/_sTe-XmR7Luc/TIbsmbVihiI/AAAAAAAAAe8/kLyqjg_foBc/s400/Niemans%5B1%5D.jpg" width="400" /></a></div><b>Why it's the Best: </b>The method of cooking the shrimp makes it so flavorful, and when combined with fresh lump crab, tangy mustard, cheese, and all of the remaining ingredients, the end product is truly delicious. Then, putting the mixture on a fresh slice of sourdough bread, and baking puts this already great "salad" on a whole new level. <br />
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<b>How We Know: </b>The cookbook made Oprah's favorite things list for 2003, who can argue with that.<br />
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<b>Craving Level: </b>Monthly during crab season.<br />
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<b>Reviews: </b><a href="http://www.amazon.com/Neiman-Marcus-Cookbook-Kevin-Garvin/product-reviews/1400046378/ref=cm_cr_dp_all_summary?ie=UTF8&showViewpoints=1&sortBy=bySubmissionDateDescending">Cookbook reviews by buyers</a></div></div>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-35237465235492162332010-08-29T20:26:00.063-04:002010-10-26T16:21:43.258-04:00Best Ever Dinner Value in NYC<span class="Apple-style-span" style="font-family: inherit;">The family went to the "Big Apple" last weekend to see, and taste, the sights and sounds. Somehow NYC has become the candy capital of the US, we came back with bags filled with M&M's (compliments of the new </span><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.yelp.com/biz/m-and-ms-world-new-york">M&M store</a></span><span class="Apple-style-span" style="font-family: inherit;"> in Times Square), gummy's of all varieties (thanks to </span><a href="http://www.dylanscandybar.com/"><span class="Apple-style-span" style="font-family: inherit;">Dylan's Candy Bar</span></a><span class="Apple-style-span" style="font-family: inherit;"> on 59th and Lexington). And oh, we did hit the new </span><a href="http://www.nbcnewyork.com/news/local-beat/Pop-Tart-to-Open-Masthead-Store-in-Times-Square-100267629.html"><span class="Apple-style-span" style="font-family: inherit;">Pop Tart </span></a><span class="Apple-style-span" style="font-family: inherit;">store as well, and pimp'd out some Pop Tarts.</span><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">In between our sugar sessions, we did manage to see some attractions, and eat at a few good restaurants. One in particular is worth writing about.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: inherit;">What: </span></b><span style="color: #0000f5;"><a href="http://www.threeofcupsnyc.com/"><span class="Apple-style-span" style="font-family: inherit;">Three of Cups Restaurant</span></a></span><span style="font-size: 13pt;"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/THz97ILEQ-I/AAAAAAAAAec/91I1df3ZjP4/s1600/img_restaurantBig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="265" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/THz97ILEQ-I/AAAAAAAAAec/91I1df3ZjP4/s400/img_restaurantBig.jpg" width="400" /></span></a></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: inherit;">Where:</span></b><span class="Apple-style-span" style="font-family: inherit;"> Lower East Side, 83 1st Street @ Fifth Ave, New York, NY 10003. We were in this part of town to see </span><a href="http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=stomp+new+york&fb=1&gl=us&hq=stomp&hnear=New+York,+NY&cid=2861690821462759008&pcsi=2861690821462759008,1"><span class="Apple-style-span" style="font-family: inherit;">Stomp</span></a><span class="Apple-style-span" style="font-family: inherit;">, which is playing nearby at the Orpheum theatre. A great show, we highly recommend it, but go on a Friday and Sunday to get discounted tickets. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: inherit;">Why It's the Best: </span></b><span class="Apple-style-span" style="font-family: inherit;">Sometimes finding a good meal for the money can be just as exciting as a great dining experience. In this case, we found great food and a great deal. Dinner for four for just over $115 (not including tip), a good value in any town, but in Manhattan, this is a real winner. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">A few things made this such a find. Let's start with the drinks, a martini was $9, a vodka tonic an amazing $6 and a good glass of chardonnay for $7. Take advantage of the </span><a href="http://www.threeofcupsnyc.com/happyHour.html"><span style="color: #0000f5;"><span class="Apple-style-span" style="font-family: inherit;">specials </span></span></a><span class="Apple-style-span" style="font-family: inherit;">and the deals are even better. Happy hour offers $4 wine, beer and rail drinks during 5-8pm, and 8-10 pm in the lounge. The early bird special (5-6:30 pm) on Sun-Thursday nets you 20% off your meal. Additionally, our server and the rest of the staff, was very friendly and attentive.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">They have a wood-burning oven and offer a daily special calzone. The menu also contained a couple of traditional Italian favorites (at least around our house) not commonly found in Italian restaurants, including </span><a href="http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/italyarancinirecipe"><span class="Apple-style-span" style="font-family: inherit;">Arancia</span></a><span class="Apple-style-span" style="font-family: inherit;"> (rice balls) and Penne alla Cuccuzzi (sauteed zucchini in olive oil). <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: inherit;">How We Know:</span></b><span class="Apple-style-span" style="font-family: inherit;"> Martinis at our </span><a href="http://grandnewyork.hyatt.com/hyatt/hotels/index.jsp"><span class="Apple-style-span" style="font-family: inherit;">hotel</span></a><span class="Apple-style-span" style="font-family: inherit;"> (and most hotels/restaurants in NYC) ranged from $14-17. Jen's family is Italian, and are very good cooks, making many authentic recipes not always found in local Italian restaurants -- the two I mentioned above. We were both surprised to see them on the menu, and even more surprised at how delicious they tasted. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: inherit;">Review and Directions</span></b><span class="Apple-style-span" style="font-family: inherit;">: </span><a href="http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=three+of+cups&fb=1&gl=us&hq=three+of+cups&cid=14218345825645484211&dtab=2&ei=6fh6TOHVL8P_lgeP4PXrCw&sa=X&oi=local_result&ct=result&resnum=2&ved=0CBw"><span style="color: #0000f5;"><span class="Apple-style-span" style="font-family: inherit;">Google</span></span></a><span class="Apple-style-span" style="font-family: inherit;">, </span><a href="http://www.yelp.com/biz/three-of-cups-new-york"><span style="color: #0000f5;"><span class="Apple-style-span" style="font-family: inherit;">Yelp</span></span></a><span class="Apple-style-span" style="font-family: inherit;">, </span><a href="http://www.tripadvisor.com/Restaurant_Review-g60763-d457776-Reviews-Three_of_Cups-New_York_City_New_York.html"><span style="color: #0000f5;"><span class="Apple-style-span" style="font-family: inherit;">TripAdvisor</span></span></a></div>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com1tag:blogger.com,1999:blog-6452241828199633238.post-802816500384306452010-08-15T19:17:00.001-04:002010-08-15T19:18:07.621-04:00DC Restaurant Week August 16-22<a href="http://1.bp.blogspot.com/_sTe-XmR7Luc/TGh1Z4Dz3uI/AAAAAAAAAdY/ls2LZ1BIc1A/s1600/dcweek.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_sTe-XmR7Luc/TGh1Z4Dz3uI/AAAAAAAAAdY/ls2LZ1BIc1A/s320/dcweek.jpg" /></a>Tomorrow is the start of the annual DC Restaurant Week, your opportunity to dine at some of the area's best restaurants on the cheap. A three course, fixed menu lunch for $20.10, and $35.10 for a three course, fixed menu dinner at participating restaurants. Visit the website below to see which restaurants will participate in this event so you can make your reservations.<br />
<div><br />
<div><b>What:</b> <a href="http://washington.org/restaurantwk/">DC Restaurant Week</a> </div><div><br />
</div><div><b>How to Make it the Best</b>: Although $35.10 for a three course dinner sounds like a good deal, there is a better way to make it pay off. The trick is the "fixed course" lunch or dinner. What we learned over the years is that some of the restaurants participating aren't really offering you much of a discount. They pick the courses you have to choose from, which limits your savings. </div><div><br />
</div><div>To get the most out the promotion, pick restaurants that are premium priced, like steakhouses, and avoid lower priced restaurants like tapas. Also, pick a night of the the week that's typically slow like a Monday or Tuesday. Restaurants typically feature other promotions on those nights that you can also take advantage of, like half price bottles of wine.</div><div><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></div><div>Enjoy the week!</div></div>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-85651869291886308822010-08-11T09:15:00.004-04:002010-10-26T16:23:09.687-04:00Best Ever Secret Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_sTe-XmR7Luc/TGHO98pju3I/AAAAAAAAAdA/igLiOfCUYwY/s1600/william+sonoma.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" mx="true" src="http://2.bp.blogspot.com/_sTe-XmR7Luc/TGHO98pju3I/AAAAAAAAAdA/igLiOfCUYwY/s200/william+sonoma.jpg" width="176" /></a></div>Looking for that special something that can be added to your grilled food that will be sure to impress friends/neighbors at the next cook-out? This receipe from <a href="http://www.amazon.com/Complete-Grilling-Cookbook-Williams-Kitchen/dp/0737020636">Williams-Sonoma Complete Grilling Cookbook</a> is just what the chef ordered to get them talking. Originally intended as a finishing sauce for swordfish, we find it has worked equally well on chicken, shrimp, and other firm textured fish, such as tuna. <br />
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<strong>What:</strong> Lime and Cilantro Sauce (click on the recipe to enlarge)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_sTe-XmR7Luc/TGKiF2gm93I/AAAAAAAAAdI/Qs8kjj2-4-c/s1600/cilantro+lime+sauce.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_sTe-XmR7Luc/TGKiF2gm93I/AAAAAAAAAdI/Qs8kjj2-4-c/s320/cilantro+lime+sauce.gif" /></a></div><strong>Why It's the Best: </strong> For starters, it has cilantro, and, if you're one of our regular readers, you know we're big fans of <a href="http://foodiesfavorite.blogspot.com/2010/02/best-ever-bottled-salad-dressing.html">cilantro</a>. The subtle kick of the jalapeno brings the sauce to life. Another wonderful thing about the sauce is that it's so versatile. We mentioned that it works well with chicken and shrimp, and even though we haven't tried it on skirt or hanger steak, we think it would be delicious on those cuts of meat, as well (think fajitas). And, we're fairly certain that, like us, you'll enjoy the taste so much, that you will set some aside to use as a dipping sauce for your finished product. Lastly, it's quick and easy to make, and only needs to be refrigerated for 2 hours. That said, the longer it can be chilled, the better, and you can keep it for days.<br />
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<strong>How We Know: </strong>This receipe has been a family favorite, and has been passed around for years now. It's just a no-brainer to add a "zip" to the same old grilled fish/chicken. <br />
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<strong>Craving Level:</strong> Bi-monthly, when grilling season slows down with the cold, but definitely weekly during the summer months.Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-75104289450014377672010-07-30T13:57:00.004-04:002010-08-11T09:19:43.494-04:00Best Ever Hamburger<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_sTe-XmR7Luc/TFMMOtvmnnI/AAAAAAAAAco/O_tdU2Izd7w/s1600/Ray%27s.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_sTe-XmR7Luc/TFMMOtvmnnI/AAAAAAAAAco/O_tdU2Izd7w/s400/Ray%27s.jpeg" width="306" /></a></div>Even though Ray's Hell Burger has been showing up on "Best of" lists for a number of years, it wasn't until President Obama's most recent trip that I decided it was worth a visit. Sure, Biden and Obama have been regular patrons at the place, but if it was good enough to take a visiting head of state like the President of Russia, then I had to check it out.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>What:</strong> 100% premium steak cuts, aged, hand trimmed, ground fresh daily, hand-formed, 10 oz Burgers...it's big and juicy.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>Where:</strong> <a href="http://maps.google.com/maps?q=ray's%20hell%20burger&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&sa=N&hl=en&tab=wl">Ray's Hell Burger</a>, Arlington, VA </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>Why It's the Best:</strong> sure it has a Presidential endorsement, but it's also a great burger. We've eaten at gourmet burger joints before, the thing I like about Ray's are the options for customizing your burger (see the menu). <br />
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I went with the B.I.G. POPPA, and it was tremendous. The burger had a au poivre crust with blue cheese, cognac and sherry mushrooms and grilled onions. The burgers are also perfectly formed, they say it's done by hand, but I'm skeptical. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>How We Know:</strong> the place constantly has a line out the door. A line in which the President was willing to wait. If you go, know that you will be on line for at least 10 minutes. Go early, before noon, for the best chance to move quickly. Oh, and bring cash, they don't take credit cards. </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>Craving Level:</strong> Weekly</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>Reviews & Maps:</strong><a href="http://www.washingtonian.com/restaurantreviews/2735.html"> Washingtonian</a>, <a href="http://www.tripadvisor.com/Restaurant_Review-g30242-d1109571-Reviews-Ray_s_Hell_Burger-Arlington_Virginia.html">Trip Advisor</a>, <a href="http://www.yelp.com/biz/rays-hell-burger-arlington-2">Yelp</a></div>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-14124001809376211392010-05-17T21:27:00.007-04:002010-08-12T21:24:19.449-04:00Best Ever Blue Berry Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/S_HwtmNdNGI/AAAAAAAAAbg/V-WwYzZpzMQ/s1600/goodstone+inn.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/S_HwtmNdNGI/AAAAAAAAAbg/V-WwYzZpzMQ/s200/goodstone+inn.jpg" width="200" wt="true" /></a></div>We just returned from a combination birthday/Mother’s day getaway weekend in <a href="http://www.middleburgonline.com/">Middleburg, VA</a>. The 265 acre <a href="http://www.goodstone.com/">Goodstone Inn</a> is a fantastic, and close escape from the DC area. A couple of things to note about the Inn, and then we will get to the food. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">First, the grounds are beautiful, and you can stay at one of the<a href="http://www.goodstone.com/accommodations/index.html"> six properties</a> on the estate. As we drove to the<a href="http://www.goodstone.com/accommodations/spring_house.html"> Spring House,</a> where we stayed, we were captivated by the site of the tall grass, ripling in a wave like motion as the wind sweep across it. It was a memory we'll never forget. The stone, three story Spring House had four bedrooms/suites, each with a full bath, a fully equipped kitchen, and a cozy living room with a fire place. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The most important point was how impressed we were in how they do the little things right. We stayed at the <a href="http://www.perrycabin.com/web/omic/inn_at_perry_cabin.jsp">Inn at Perry Cabin</a> last fall, although smaller and simplier, we felt that the overall experience at this place was absolutely on par with that Inn, and 20 minutes closer! </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The second and, perhaps, most the important fact was that the food was great. Normally, when you stay at a small Inn or B&B your expectations are minimal. Typically, you're there for the peace and quiet, and potentially the location. This place is a foodies paradise! The full service restaurant is under the very capable direction of <a href="http://www.goodstone.com/hilltoppers/the_chef.html">Chef William Walden</a>, formerly of<a href="http://www.laubergechezfrancois.com/"> L' Auberge Chez Francios</a> in Great Falls. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_sTe-XmR7Luc/S_HxFdSIWgI/AAAAAAAAAbo/viuF9rLg17U/s1600/BlueberryPancakes.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_sTe-XmR7Luc/S_HxFdSIWgI/AAAAAAAAAbo/viuF9rLg17U/s200/BlueberryPancakes.jpg" width="200" wt="true" /></a>You can enjoy, and we mean enjoy, three meals a day without even leaving the property, but should you choose to leave the town of Middleburg, Va is only five minutes away. And as a bonus, a couple of our favorites items on the menu where reminiscent of selections on the Chez Francois's menu...hello, Souffles. But, our favorite dish while at the Inn was without a doubt, the Blueberry Pancakes. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>What:</strong> Blueberry Pancakes<br />
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<strong>Where:</strong> Goodstone Inn, Middleburg, VA<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Why it's the Best:</strong> Chef Walden uses <a href="http://www.kingarthurflour.com/shop/items/tahitian-vanilla-extract-4-oz">Tahitan vanilla</a>, flour, sugar, baking soda and other ingredients. But it's not just the ingredients that make these special....it's how he prepares them that makes them unique. He first lightly seers them in a cast iron skillet, creating a crispy sweet and slightly crunchy crust. He then finishes them in the oven, where the baking soda kicks in causing them to rise and given them a light and fluffy center. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The second thing he does that puts it over the top is cover them with his fresh homemade blueberry sauce (with a hint of cinnamon). Also impressive and unique, was that he left his kitchen to visit and ask the guests how they enjoyed their meal. In fact, he left his business card so that we could email him our comments. Chef Walden keeps a profile on the guest that visit the restaurant...as a marketer, he had me at "send me an email." </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_sTe-XmR7Luc/S_HxnXPJLvI/AAAAAAAAAbw/tN9zBfmm-j0/s1600/gq.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_sTe-XmR7Luc/S_HxnXPJLvI/AAAAAAAAAbw/tN9zBfmm-j0/s320/gq.jpg" wt="true" /></a><strong>How We Know:</strong> the Editor of <a href="http://www.gq.com/">QG Magazine</a> stayed at the inn recently and they told us that he loved the pancakes so much they are going to be featured in the magazine. Look for them in the July or August edition. </div><br />
<strong>Craving Level:</strong> Weekly, and most likely every Mother’s Day!<br />
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<strong>Reviews & Maps:</strong> <a href="http://maps.google.com/maps/place?rlz=1T4ADRA_enUS358US358&um=1&ie=UTF-8&q=goodstone+inn+reviews&fb=1&gl=us&hq=goodstone+inn&cid=2208980510336051059&dtab=2&pcsi=2208980510336051059,1&ei=J_LxS9DlMYP78AaoxongDQ&sa=X&oi=local_result&ct=result&resnum=6&ved=0CDgQqgUwBQ">Google</a>, <a href="http://www.tripadvisor.com/Hotel_Review-g57963-d119136-Reviews-Goodstone_Inn_Estate-Middleburg_Virginia.html">TripAdvisor</a> ,<a href="http://www.opentable.com/goodstone-inn-and-estate-restaurant"> Open Table</a>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com1tag:blogger.com,1999:blog-6452241828199633238.post-40678305890013871732010-02-25T13:01:00.005-05:002010-02-25T13:08:30.137-05:00Best Ever Bottled Salad Dressing<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_sTe-XmR7Luc/S4a3SzdhldI/AAAAAAAAAZU/1QMUdoFRa4Y/s1600-h/!!cilantro.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_sTe-XmR7Luc/S4a3SzdhldI/AAAAAAAAAZU/1QMUdoFRa4Y/s200/!!cilantro.png" width="100" /></a></div>...if you like cilantro. If you do, well then, you are in for a treat!<br />
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<b>What: </b>Trader Joe's Cilantro Reduced Fat Salad Dressing<br />
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<b>Where: </b><a href="http://www.traderjoes.com/">Trader Joes</a> Grocery Stores, and as far as we know, it's the only maker of a bottled cilantro salad dressing...which we learned the hard way by running out and then forgetting where we bought it. <br />
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<b>Why its the Best: </b>for one, it's a nice change from the usual. The second is the taste. Great cilantro flavor with a touch of garlic...it does linger. Consider it another way to enjoy cilantro with your meal. It pairs well with a chicken, and we find that we're using for more than just with salad. <br />
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Lastly, and perhaps, most important to the non-cilantro loving crowd, it contains about half the calories of your typical salad dressing, like Italian, and about a third of the fat. It's a big hit with dieters and dieting sites. <br />
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<b>How We Know:</b> by how excited Scott got when he saw the bottle on the table after months of searching. If fact, he's putting up this post so we don't forget again.<br />
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<b>Craving Level: </b>daily, bordering on every meal now that we have it again<br />
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<b>Reviews: </b><a href="http://www.fatsecret.com/calories-nutrition/trader-joes/cilantro-salad-dressing">Fat Secret</a>, <a href="http://www.thedailyplate.com/nutrition-calories/food/trader-joes/cilantro-salad-dressing-reduced-fat">The Daily Plate</a>, if you like to try to make your own <a href="http://www.tastebook.com/recipes/682057-Cilantro-Chile-Pesto-Salad-Dressing">click here</a>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-70505817540838559482010-02-07T12:49:00.005-05:002010-02-08T17:51:46.153-05:00Best Ever Mexican Restaurant<div style="margin: 0px;">What kind of Mexican restaurant warns you ahead of time that there are no burritos or tacos on the menu? Probably the best Mexican restaurant in the country. It's only the first of many surprises that await you. Located in a strip mall in Ft. Lauderdale, FL, this small non-descript restaurant presents an incredibly surprising (pleasantly) dining experience. <br />
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From the wine based margaritas to the knowledgable and enthusiastic staff, it's a consistently impressive evening. Normally we review dishes, and not restaurants, but this is an exception, with so many incredible dishes we just can't pick one.<br />
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<strong>What:</strong> <a href="http://www.eduardodesanangel.com/"><strong>Eduardo de San Angel</strong></a> Restaurant </div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;"><strong>Why it's the Best</strong>: From the moment you enter and see the walls endlessly covered with awards, you know that you are in for something special. It's a paradigm shift, it takes a while for your mind to register what's going on, because it probably nothing like you'd expect, and/or have experienced previously.<br />
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If you read the reviews on Eduardo's, you'll hear a consistent theme that it's not the "typical" Mexican restaurant. Some folks refer to it as international cuisine with a Mexican influence, or high-end Mexican cuisine. Whatever you call it, it's awesome! </div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Some of our favorites;</div><div style="margin: 0px;"><ul><li><strong><span style="color: orange;">Appetizers</span></strong> - Grilled Sliced Eggplant Roulade Au Gratin, Gulf Shrimp Ceviche, Roasted Poblano Peppers Filled with Florida Blue Crab and the Black Bean soup.</li>
</ul><ul><li><strong><span style="color: orange;">Entrees</span></strong> - Ancho Chile Flavored Crepe filled with <a href="http://www.gourmetsleuth.com/Articles/Mexican-Ingredients-1032/huitlacoche.aspx">Cuitlachoche</a> (blue corn fungus), Serano Chiles and onions with melted Asadero cheese and a Squash blossom sauce, Trio of Colorado Lamb Chops and Key Lime Oil Brushed Loin of Yellow Fin Tuna are all amazing.</li>
</ul></div>Make sure to start with a margarita or house special sangria. <br />
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Equally impressive is the staff and the service. They are as knowledgable about the food, the preparation and why all the ingredients work, as any you'll ever meet. The staff are professionals. It is clear that this is, and has been, their passion and occupation. Similar to high performance cars requiring highly skilled mechanics, they are essential to the experience. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_sTe-XmR7Luc/S27uqH2jlbI/AAAAAAAAAYU/LxUeDdSSFPg/s1600-h/Slide1.GIF" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://4.bp.blogspot.com/_sTe-XmR7Luc/S27uqH2jlbI/AAAAAAAAAYU/LxUeDdSSFPg/s400/Slide1.GIF" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>How We Know: </strong> Well, it could be all the<a href="http://www.eduardodesanangel.com/awards.htm"> awards</a> (Zagat gave it two "extraordinay to perfection" ratings), or the raves of hundreds of diners,<strong> </strong>but the thing we think says it best, is a comment that a server mentioned to us during our last visit with friends. <br />
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As we were raving about the food (again) we asked if chef/owner <a href="http://www.eduardodesanangel.com/bio.htm">Eduardo Pria</a> ever considered opening other restaurants in other cities (as in please come to DC) and the waiter said he had many offers to do so, but didn't, because he believes it is necessary and important that he be physically present in the kitchen. <br />
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In a time when celebrity chefs are opening multiple locations within a city and/or cities, here's one chef who still believes he has to be in the kitchen. So for now, you have to go to Eduardo's place because he's not coming to you.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;"><br />
</div><div style="margin: 0px;"><strong>Craving Level:</strong> Weekly </div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;"><strong>Direction and reviews:</strong> <a href="http://www.tripadvisor.com/Restaurant_Review-g34227-d465788-Reviews-Eduardo_de_San_Angel-Fort_Lauderdale_Florida.html">Tripadvisor</a>, Zagats, <a href="http://maps.google.com/maps/place?sourceid=navclient&oq=e&rlz=1T4ADRA_enUS358US358&um=1&ie=UTF-8&q=eduardo+de+san+angel&fb=1&gl=us&hq=eduardo+de+san+angel&hnear=Fort+Lauderdale,+FL&cid=4722099278815330713&dtab=2&pcsi=4722099278815330713,1&ei=1fxuS8OyJdDh8QaX6o2DBg&sa=X&oi=local_result&ct=result&resnum=1&ved=0CAsQqgUwAA">Google</a></div>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-3982750450124416512010-01-26T13:38:00.006-05:002010-01-26T17:31:27.979-05:00Best Ever Farmers MarketWe were fortunate to escape the cold over the holidays by making our way to Florida (the long way via car). Jen's folks have a house in the Delray Beach/Boynton Beach area (East Coast) and one of our first stops when we arrive is a produce market in Lake Worth. During our last trip we were struck by how great the deals were so we saved the receipt. Seriously, it's so good you may find yourself thinking that it may be worth moving down just to be close to this place.<br />
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<strong>What:</strong> <a href="http://rorabecks.com/index.html">Rorabeck Produce Market,</a> the BEST EVER Farmers Market. <br />
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<strong>Why it's the Best:</strong> two reasons, the first is location. Ninety percent of all the fresh produce during the winter months comes from Florida, so you get the product without the transportation cost, and the second is the lower cost of living. Rorabeck's is what a real "direct from the farm" market looks, and feels like. Not the kind of farmers market we're used to in DC. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<strong>How We Know</strong>: let's let the numbers do the talking. Here's a sample of produce prices from area supermarkets taken from the Wednesday (1/14/10) inserts in the Washington Post.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_sTe-XmR7Luc/S180gSTDNoI/AAAAAAAAAX0/XaNMRZfh1Kg/s1600-h/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" mt="true" src="http://2.bp.blogspot.com/_sTe-XmR7Luc/S180gSTDNoI/AAAAAAAAAX0/XaNMRZfh1Kg/s400/Slide1.JPG" width="300" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<strong>Craving Level:</strong> Everytime we're in Florida. If you're in Florida during the winter months, find a produce or farmers market. You're inner bargain hunter will love it! <br />
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<strong>Direction and reviews</strong>:<a href="http://www.insiderpages.com/b/3712960176"> Insiderpages.com</a>, <a href="http://www.merchantcircle.com/business/Rorabecks.Plants.And.Produce.561-964-1293">merchantcircle.com </a>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-71210216062878126972009-12-21T12:42:00.005-05:002010-01-26T13:53:55.472-05:00Best Ever Place to Eat Wild GameOk, this one might not be the most popular topic on the blog but there is a reason that we're posting it. One of the challenges with trying to create the "foodies of the future" is getting kids to experiment. It's so easy for them to get stuck in a routine, we've got one that would eat pancakes every morning if we let him. <br />
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So how do you get them to experiment? Well, in our family it's trying exotic dishes. One thing the pancake eater will try is wild game...go figure. His list of exotic dishes ranges from antelope to salmon roe. If fact, he keeps a running list in his head. The best place to take the future foodies for experimenting...a little French-Russia restaurant in Great Falls, VA. <br />
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<strong>What:</strong> The <a href="http://www.serbiancrown.com/">Serbian Crown</a> restaurant.<br />
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<strong>Why it's the Best</strong>: the menu is like noting you've ever seen, here's a sample: <br />
<ul><li>Emu w/ Green Peppercorn Sauce <span style="color: #073763;">(I had this during our most recent visit - outstanding)</span> </li>
<li>Antelope w/ Wild Mushrooms & Port Wine Sauce <span style="color: #073763;">(the Pancake eater enjoyed this dish</span>) </li>
<li>Boneless Rabbit 'Russian Style', Marinated in Sour Cream </li>
<li>Venison St. Hubert w/ Marsala Sauce </li>
<li>Marinated Wild Boar </li>
<li>Molard Duck, Braised in Sauerkraut </li>
<li>Roast Suckling Pig ( Winter Season )</li>
<li>Scaloppini of Lion w/ Wild Mushrooms ( Winter Season ) (no idea what this is...)</li>
</ul>Also on the menu during our most recent visit...Kangaroo. That one might be pushing it a little too far. The menu also includes various types of caviars. For the adults, perhaps the best reason to visit is the Volka/Piano bar...the quality of the music definitely improves the more you drink. <br />
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<strong>How We Know: </strong>The restaurant is dated (unless you're a fan of red velvet), and the crowd can be on the sparse, and on the grey side, but for something "out of the ordinary" this is the place. Besides after "kissing" a few volkas you may not care where you are or what you're eating. <br />
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<strong>Craving Level:</strong> Once a year, usually duing winter. <br />
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<strong>Direction and reviews:</strong> <a href="http://www.tripadvisor.com/Restaurant_Review-g57783-d497915-Reviews-The_Serbian_Crown_Restaurant-Great_Falls_Virginia.html">Tripadvisor</a>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-91467947774776144702009-12-08T14:42:00.003-05:002009-12-08T14:47:47.197-05:00Best Ever TipsDad Gillum sent us an email with interesting tips regarding food. We thought we'd pass it along.<br />
<ul><li><strong><span style="color: #e69138;">Keeping bananas fresh</span></strong> - take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. </li>
<li><strong><span style="color: #e69138;">Keeping cheese fresh</span></strong> - store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.</li>
<li><strong><span style="color: #e69138;">Selecting Peppers</span></strong> - peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. </li>
<li><strong><span style="color: #e69138;">Cooking ground beef</span></strong> - add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.</li>
<li><strong><span style="color: #e69138;">Cooking eggs</span></strong> - to really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in, then beat them up. </li>
<li><strong><span style="color: #e69138;">For a cool brownie treat</span> - </strong>melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting. </li>
<li><strong><span style="color: #e69138;">Cooking with garlic</span></strong> - add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic. </li>
<li><strong><span style="color: #e69138;">What to do with left over Halloween candy</span></strong> - snickers bars make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.Yummm!</li>
<li><strong><span style="color: #e69138;">Reheating Pizza</span></strong> - heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works. </li>
<li><strong><span style="color: #e69138;">Easy Deviled Eggs</span></strong> - put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done...easy clean up. </li>
<li><strong><span style="color: #e69138;">Expanding Frosting</span></strong> - when you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving. </li>
<li><strong><span style="color: #e69138;">Reheating refrigerated bread</span></strong> - to warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.</li>
</ul>Thanks Dad! If you know of other tips please add them in the comment section. We'd love to hear from you!Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-38510161516245046282009-11-24T22:53:00.005-05:002009-11-24T23:02:10.476-05:00SPECIAL DOUBLE THANKSGIVING EDITION<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thanksgiving is right around the corner, and if you're looking for a yummy bread to put on your table (or bring to someone's home), here are a couple of our family favorites. The first is a pumpkin chocolate chip bread, and the second, a cranberry orange. You can make a traditional loaf size, or make mini-loaves to bring to friends, teachers, etc. Hope you enjoy these as much as we do, and happy Thanksgiving! <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>What:</strong> <strong><em> Pumpkin Chocolate Chip Bread</em></strong><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_sTe-XmR7Luc/SwyqrCpyM0I/AAAAAAAAAW4/ezM35tzn4Ek/s1600/pumpkin+bread.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_sTe-XmR7Luc/SwyqrCpyM0I/AAAAAAAAAW4/ezM35tzn4Ek/s320/pumpkin+bread.jpg" yr="true" /></a><strong>Recipe</strong>: <br />
</div></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 3/4 c. flour </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 tsp. pumpkin pie spice </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp. baking soda</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp. baking powder</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 tsp. salt </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 stick unsalted butter (room temperature)</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/4 c. sugar</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 large eggs</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 c. canned pumpkin</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp. vanilla</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 c. whole milk</li>
<li>3/4 c. mini chocolate chips</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 chopped walnuts (optional) </li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350 degrees. Sift first 5 ingredients into medium bowl. In another bowl beat butter until smooth, add sugar, then eggs (one at a time mixing well after each). Add pumpkin and vanilla. Gradually mix milk and dry ingredients into pumpkin mixture, alternating each one third at a time. Stir in chocolate chips (and nuts if using), and put into greased and floured loaf pan. Bake for 50 to 55 minutes. Let cool for 10 minutes, and remove bread from pan. Tip: If you have a favorite struesel topping (cinnamon, flour, butter, and pecan chips) make it, and sprinkle on the top of the loaf before it goes in the oven -- it makes it even better. Enjoy!<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/SwyrQhY6DnI/AAAAAAAAAXA/Uun5Oxq-FtI/s1600/cranberry.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/SwyrQhY6DnI/AAAAAAAAAXA/Uun5Oxq-FtI/s320/cranberry.jpg" yr="true" /></a> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>What: <em>Cranberry Orange Bread</em></strong><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Recipe:</strong> <br />
</div></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 c. flour</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 c. sugar</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 small box of vanilla pudding mix (I use Jello brand), dash of ground cinnamon</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tsp. baking soda</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp. salt</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 TBS. orange zest</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 c. coarsly chopped fresh cranberries</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 c. orange juice</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg well beaten</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 TBS. veg. oil</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 c. chopped nuts (pecans or walnuts -- nuts are optional)</li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350 degrees. Mix dry ingredients together in a medium bowl. In another small bowl combine orange juice, zest, oil, and egg, and mix well. Add berries (and nuts if you're using them). Do not over mix -- just until dry ingredients are thoroughly moistened. Spread into greased and floured loaf pan, and bake about 55 minutes or until toothpick inserted in center comes out clean. Let cool 15 minutes, and remove from pan. Enjoy!<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">* Both of these breads can be made ahead of time, and frozen for up to three months -- just make sure you cool completely, and double wrap before you put them in the freezer. These breads are big hits at Christmas time, too, and I make mini muffins with both to bring into my chidren's classes at school -- the kids love them!<br />
</div>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-59437054357751456702009-11-03T20:44:00.005-05:002010-02-05T13:24:42.066-05:00Best Ever "Pizza Night" PizzaAlthough we love good food, and cook most nights, there’s always one night reserved for pizza...usually Friday. "Pizza and movie night" with the kids. <br />
<br />
<div style="border: medium none;"><div style="border: medium none;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/SvDcUgl6RwI/AAAAAAAAAWI/nynPm9KLMAU/s1600-h/3_pan_pizzas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/SvDcUgl6RwI/AAAAAAAAAWI/nynPm9KLMAU/s200/3_pan_pizzas.jpg" vr="true" /></a>The challenge has become finding one we all enjoy. Sure, we could make it, but the point of “pizza night” is not to be in the kitchen. We’ve tried all the usual suspects for home delivery and haven’t been impressed. We also have one or two take out places that are good…but they are also a good distance from the house. </div></div><div style="border: medium none;"><br />
</div><div style="border: medium none;"><div style="border: medium none;">Finally, we think we’ve found a solution…and it’s worth sharing. </div></div><br />
<b>What:</b> Fresh made, hand tossed, brick oven pizza.<br />
<br />
<div style="border: medium none;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/SvDcFn0W3uI/AAAAAAAAAWA/Ks80ze-YhJs/s1600-h/harris.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/SvDcFn0W3uI/AAAAAAAAAWA/Ks80ze-YhJs/s320/harris.jpg" vr="true" /></a><b>Where:</b> <i><a href="http://www.harristeeter.com/">Harris Teeter</a></i> grocery store in Tysons Corner, VA. Yes, Harris Teeter. This may only be available in Tysons so please check your local store. </div><br />
<b>Why it’s the Best</b>: They make the dough, the toppings are fresh and vast, and the brick oven does make a difference. Place your order when you come in the store (or phone it in), and by the time you’ve picked up a few items it’s ready to go. It’s the best value we’ve found for the money. <br />
<br />
<b>How We Know</b>: At $9.99 ($7.99 on Mondays) for a large brick oven pizza, what’s not to like? HT also sells pizza slices and pizza to go. As for the drive, there’s a good chance you needed to go to the grocery store anyway...if not, find a reason...like picking up something for tomorrow night's dinner! <br />
<br />
<b>Craving Level:</b> weekly, usually Friday nights. <br />
<br />
<b>Directions:</b> <a href="http://www.harristeeter.com/other/store_locator/store_locator.aspx">Tysons Corner, VA</a>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-87555277253094409112009-10-20T20:53:00.010-04:002009-10-20T21:17:10.055-04:00Best Ever Football Snack (...at least one of the best)<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It's not that we're obsessed with "buffalo style" recipes (see <a href="http://foodiesfavorite.blogspot.com/2009/08/best-ever-way-to-get-kids-to-eat-fish.html">Buffalo Salmon</a>), it's just that this is a real treat for people who like buffalo wings. My friend Cassie shared this with our book club years ago, saying it was a great appetizer for men, but I can tell you that it's as big a hit with any women I've ever served it to! Seeing that we're in football season, and comfort food cravings due to cold and wet weather, I thought this would be a wonderful one to share.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/St5dN35XbWI/AAAAAAAAAVo/YjVPCad9nvs/s1600-h/Easy_Cheesy_Buffalo_Chicken_Dip.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/St5dN35XbWI/AAAAAAAAAVo/YjVPCad9nvs/s200/Easy_Cheesy_Buffalo_Chicken_Dip.jpg" vr="true" /></a><strong>What:</strong> A cheesy, tangy, loaded with chopped chicken (and a bit of a kick) hot dip. It has all the flavors you love in buffalo chicken wings -- ranch and blue cheese salad dressings, hot sauce, fresh chicken, but without the grease.<br />
</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Recipe:</strong> 2 to 4 finely chopped cooked chicken breasts (I usually use 4, and boil them in water, salt, pepper, and a bay leaf for a little extra flavor.)<br />
</div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 - 8oz. packages of <a href="http://www.texaspete.com/">cream cheese</a> (softened)</li>
<li>1/2 cup each of ranch and blue cheese salad dressings; </li>
<li>3/4 cup <a href="http://www.texaspete.com/">Texas Pete Hot</a> Sauce</li>
<li>1/2 shredded cheddar cheese</li>
</ul>Mix all of the above listed ingredients together in a large bowl (setting 1/2 cup of the cheddar aside), and place in an oven safe baking dish. Sprinkle top with reserved cheese, and bake at 350 degrees for 15 to 20 minutes. Serve it hot with sliced baggette, or buttery crackers like <a href="http://www.nabiscoworld.com/Ritz/">Ritz</a> or <a href="http://www2.kelloggs.com/Brand/brand.aspx?brand=134">Club</a> -- and don't forget to serve some sliced celery and carrots on the side.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_sTe-XmR7Luc/St5fZnxT1TI/AAAAAAAAAVw/seB-GBp6eA4/s1600-h/eating+chicken+wings.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_sTe-XmR7Luc/St5fZnxT1TI/AAAAAAAAAVw/seB-GBp6eA4/s320/eating+chicken+wings.jpg" vr="true" /></a><strong>Why It’s the Best:</strong> I think that the best thing about this dip, aside the fact that it's delicious, addictive, and loved by all, is that you get to enjoy the taste of eating a plate full of "hot wings", but don't have the mess involved with eating the "real deal". You know what I'm talking about, the greasy, orange stained fingers, working the little chicken bones to get every last bite without looking like a caveman, the multiple piles of napkins wasted trying to rid your hands of the mess, etc... <br />
<br />
Okay, I know thats part of the fun -- but just give it a try, and let us know what you think by posting your comments on the blog site. We'd love to hear from you (especially you, Sandrine!). Enjoy.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>How We Know:</strong> Years of successful sharing, and the fact that just about everyone who eats it wants the recipe. You'll see...<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Craving </strong>Level: Weekly, during football season!<br />
</div>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com1tag:blogger.com,1999:blog-6452241828199633238.post-68486030200139102292009-10-17T10:57:00.005-04:002009-10-17T11:04:25.834-04:00Best Ever Chocolate Chip Cookie<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/Stncfp3ZkwI/AAAAAAAAAVg/w7Vw_NO22FQ/s1600-h/cookies.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/Stncfp3ZkwI/AAAAAAAAAVg/w7Vw_NO22FQ/s400/cookies.jpg" vr="true" /></a>Although the <a href="http://www.verybestbaking.com/products/toll-house/Default.aspx?hbx=mxNTHbrdGG">Nestle Tollhouse cookie recipe</a> was usually my "go to" for a good chocolate chipper, I have found one that I (and the friends I have shared it with) like much better. You need to make these cookies oversized, too, as that's how they are best. Both of our kids request these oversized, chewy, chocolately cookies when bringing in treats to their classes on their birthdays, and they are always eagerly devoured by their friends and classmates. Click on the highlighted link below for the recipe, and make sure to print it out and save -- you won't want to lose this one!<br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>What:</strong> Homemade, extra large, thick and chewy homemade, bakery quality chocolate chip cookies. <br />
</div><br />
Recipe: <a href="http://www.recipelink.com/msgbrd/board_2/tklcc.html">http://www.recipelink.com/msgbrd/board_2/tklcc.html</a>. Type the ID<strong> # 0211099</strong> into the View Msg ID # box. <br />
<br />
<strong>Why It’s the Best:</strong> This recipe produces consistently delicious cookies. Unlike other recipes where sometimes the cookies are too thin, these come out perfectly shaped, and thick every time. I use a cookie scooper (similar to a melon ball scooper) with the dough, and overfill it just a bit, to make the oversized cookie, and drop them on doubled cookie sheets lined with parchment paper. Give 'em a try, and let us know what you think. <br />
<br />
<strong>How We Know</strong>: The "proof is in the pudding" -- make a batch for yourself, family, and friends. You'll hopefully see why these are such winners!<br />
<br />
<strong>Craving Level:</strong> DailyAnonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-80594872989805709852009-10-06T22:26:00.009-04:002010-08-18T16:48:34.755-04:00Best Ever Foie Gras<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/Ssv7VSbYs8I/AAAAAAAAAUY/guu-SZ6gz54/s1600-h/P1000225.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img $r="true" border="0" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/Ssv7VSbYs8I/AAAAAAAAAUY/guu-SZ6gz54/s200/P1000225.JPG" /></a>Last year we vacationed in <a href="http://www.jacksonholechamber.com/">Jackson, WY</a> (a Best Ever Family Vacation…if we were writing that blog), and stayed at the <a href="http://snakeriverlodge.rockresorts.com/">Snake River Lodge</a> in the Grand Teton village (the ski resort area of Jackson Hole, which is what the valley is called). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_sTe-XmR7Luc/Ssv7leVFunI/AAAAAAAAAUg/Hm_o7i36jOk/s1600-h/jackson_hole_gondola.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img $r="true" border="0" src="http://4.bp.blogspot.com/_sTe-XmR7Luc/Ssv7leVFunI/AAAAAAAAAUg/Hm_o7i36jOk/s200/jackson_hole_gondola.jpg" /></a>Nestled into the side of the <a href="http://www.nps.gov/grte/index.htm">Grand Teton Mountain</a> range at 9000 feet is the restaurant <a href="http://www.jacksonhole.com/couloir/">Couloir</a>. To get you have to reserve a ride on the resorts gondola after hours, which requires a reservation (an important pont to remember). The gondola ride, the view, the food combine to make it a memorable dining experience. </div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>What: </strong>pan-seared Hudson Valley <a href="http://en.wikipedia.org/wiki/Foie_gras">Foie Gras</a> with pearl onion confit, cinnamon toast and anise syrup</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Why It’s the Best: </strong> True confession, I’ll admit that I not a big fan of Fois Gras. In fact, the reason I’m voting this as a “best ever” is because the dish… didn’t taste Fois Gras. I know this is blasphemous to hard core Foie Gras connoisseurs but what makes it a best ever is the creativity of the Couloir Chef, <a href="http://www.jacksonhole.com/info/jhpressreleases/jhpressreleases.041307.release.asp">Wes Hamilton. </a><br />
<br />
<strong>How We Know:</strong> Ordering Fois Gras, for me, is like ordering the occasional Ruben sandwich. I'm not crazy about it, but it breaks up the monotomy of ham and turkey sandwiches. The same thing applies to why I ordre Fois Gras. I do it to "shake things up" every once and while, and this time it turned out to be one of the most interesting tasting dishes that I’ve ever had. The combination of the different flavors and textures really created a truly unique and favorable sensation. <br />
<br />
<strong>Craving Level</strong> – Yearly<br />
<br />
<strong>Reviews & Location</strong> - <a href="http://www.opentable.com/rest_profile.aspx?rid=27070">Open Table</a>, <a href="http://www.tripadvisor.com/Restaurant_Review-g60491-d664078-Reviews-Couloir-Jackson_Wyoming.html">Trip Advisor</a>Anonymoushttp://www.blogger.com/profile/15267370982402033551noreply@blogger.com0tag:blogger.com,1999:blog-6452241828199633238.post-69168062769315251552009-09-29T21:47:00.008-04:002009-10-01T17:12:58.493-04:00Best Ever Ideas for BurgersFirst, apologies for not keeping up with the blog. Back to school, sports, and after school activities have really taken up any free time we've had to work on the blog...imagine you can relate. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_sTe-XmR7Luc/SsK2jV6JcMI/AAAAAAAAAUI/4hByItvGplM/s1600-h/Slide1.GIF" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" iq="true" src="http://3.bp.blogspot.com/_sTe-XmR7Luc/SsK2jV6JcMI/AAAAAAAAAUI/4hByItvGplM/s320/Slide1.GIF" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Anyway, if your kids love burgers like ours, you'll love the creative ideas offered in this website by the <a href="http://www.cheeseandburger.com/">Cheese & Burger Society. </a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>What</strong>: a <a href="http://www.cheeseandburger.com/">great link</a> to a website with 32 recipes for burgers. Obviously sponsored by Wisconsin Cheese, it is a well done flash site with voice over by "Putty" (Patrick Warburton) from Sienfeld, for the kids in the audience, he is also the voice of Kronk" on The Emperor's New Groove cartoon. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_sTe-XmR7Luc/SsK1IZr73JI/AAAAAAAAAUA/l85AGfRIJaU/s1600-h/putty.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" iq="true" src="http://1.bp.blogspot.com/_sTe-XmR7Luc/SsK1IZr73JI/AAAAAAAAAUA/l85AGfRIJaU/s200/putty.jpg" /></a>Special thanks to my brother, Craig, for sending the link to me. <br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Why It’s The Best:</strong> there's nothing else like it on the internet. "Putty's" voice over, the graphics, and the humor make it very entertaining...not to mention mouth watering. Also a great site for cheese lovers...in particular, those who love Wisconsin cheese. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>How We Know:</strong> take a tour..see if you don't crave a burger afterwards. No. 30 is a personal favorite. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Craving Level:</strong> based on our children, at least weekly, bordering on daily. <br />
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Oh, I almost forgot to mention to make sure that you enter for a chance to win a new grill. The contest ends September 30th at mid-night. Sorry for the late notice...just finished a home work assignment. Stay tuned for upcoming posts on The Best Ever Recipe for Chocolate Chip Cookies, Best Ever Foie Gras, Gnoochi, and Pear Tart. <br />
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