Best Ever Bottled Salad Dressing

...if you like cilantro.   If you do, well then, you are in for a treat!

What: Trader Joe's Cilantro Reduced Fat Salad Dressing

Where:  Trader Joes 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.  

Why its the Best: 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.

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.

How We Know: 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.

Craving Level:  daily, bordering on every meal now that we have it again

Reviews:  Fat Secret, The Daily Plate, if you like to try to make your own click here

Best Ever Mexican Restaurant

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. 

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.

What: Eduardo de San Angel Restaurant

Why it's the Best:  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.

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!   

Some of our favorites;

• Appetizers -  Grilled Sliced Eggplant Roulade Au Gratin, Gulf Shrimp Ceviche, Roasted Poblano Peppers Filled with Florida Blue Crab and the Black Bean soup.

• Entrees - Ancho Chile Flavored Crepe filled with Cuitlachoche (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.

Make sure to start with a margarita or house special sangria.

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. 

How We Know:  Well, it could be all the awards (Zagat gave it two "extraordinay to perfection" ratings), or the raves of hundreds of diners, but the thing we think says it best, is a comment that a server mentioned to us during our last visit with friends.  

As we were raving about the food (again) we asked if chef/owner Eduardo Pria 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. 

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.

Craving Level:  Weekly

Direction and reviews:  Tripadvisor, Zagats, Google

Best Ever Farmers Market

We 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.

What: Rorabeck Produce Market, the BEST EVER Farmers Market. 

Why it's the Best: 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. 

How We Know: 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.

Craving Level: 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! 

Direction and reviews: Insiderpages.com, merchantcircle.com

Best Ever Place to Eat Wild Game

Ok, 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.  

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.

What: The Serbian Crown restaurant.

Why it's the Best:  the menu is like noting you've ever seen, here's a sample: 

• Emu w/ Green Peppercorn Sauce  (I had this during our most recent visit - outstanding)
• Antelope w/ Wild Mushrooms & Port Wine Sauce (the Pancake eater enjoyed this dish)
• Boneless Rabbit 'Russian Style', Marinated in Sour Cream
• Venison St. Hubert w/ Marsala Sauce
• Marinated Wild Boar
• Molard Duck, Braised in Sauerkraut
• Roast Suckling Pig ( Winter Season )
• Scaloppini of Lion w/ Wild Mushrooms ( Winter Season ) (no idea what this is...)

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. 

How We Know:  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.    

Craving Level:  Once a year, usually duing winter. 

Direction and reviews:  Tripadvisor

Best Ever Tips

Dad Gillum sent us an email with interesting tips regarding food.   We thought we'd pass it along.

• Keeping bananas fresh - take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. 
• Keeping cheese fresh - store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.
• Selecting Peppers - 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. 
• Cooking ground beef - add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
• Cooking eggs - 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.
• For a cool brownie treat - melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
• Cooking with garlic - 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.
• What to do with left over Halloween candy - 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!
• Reheating Pizza - 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.
• Easy Deviled Eggs - 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. 
• Expanding Frosting - 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. 
• Reheating refrigerated bread - 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.

Thanks Dad!  If you know of other tips please add them in the comment section.   We'd love to hear from you!

SPECIAL DOUBLE THANKSGIVING EDITION

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!

What:   Pumpkin Chocolate Chip Bread

Recipe: 

• 1 3/4 c. flour
• 1 1/2 tsp. pumpkin pie spice 
• 1 tsp. baking soda
• 1 tsp. baking powder
• 3/4 tsp. salt 
• 1 stick unsalted butter (room temperature)
• 1 1/4 c. sugar
• 3 large eggs
• 1 c. canned pumpkin
• 1 tsp. vanilla
• 1/3 c. whole milk
• 3/4 c. mini chocolate chips
• 3/4 chopped walnuts (optional) 

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!

What:  Cranberry Orange Bread

Recipe: 

• 2 c. flour
• 1 c. sugar
• 1/2 small box of vanilla pudding mix (I use Jello brand), dash of ground cinnamon
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 TBS. orange zest
• 1 1/2 c. coarsly chopped fresh cranberries
• 3/4 c. orange juice
• 1 egg well beaten
• 2 TBS. veg. oil
• 1/2 c. chopped nuts (pecans or walnuts -- nuts are optional)

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!

* 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!

Best Ever "Pizza Night" Pizza

Although 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. 

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.

Finally, we think we’ve found a solution…and it’s worth sharing.

What: Fresh made, hand tossed, brick oven pizza.

Where: Harris Teeter grocery store in Tysons Corner, VA. Yes, Harris Teeter.  This may only be available in Tysons so please check your local store. 

Why it’s the Best: 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.

How We Know: 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!

Craving Level: weekly, usually Friday nights.

Directions:  Tysons Corner, VA