Cherries

Big bowls full of dark red cherries!

I love the end of May, when you can start finding cherries in the grocery store and farmer's market. 

Near me, is a produce store that has the best cherries ever!  They purchase them in bulk, and hand pack them.  There is never a bad cherry in the bunch.  

So many wonderful uses for cherries, if you have the patience to pit them.  Eat them fresh, 

make a pie, use in a smoothie, freeze them without the seeds and eat as frozen treats on hot summer days, make them into a sauce for pork, make a jam, create some hand held pies, add them to a salad.  The choice is yours!

As Always,

ENJOY!

Ashker's Juice Bar and Cafe

Mediterranean Chicken Wrap with garden salad.

Black Forest Ham and Cheddar Panini with bean salad.

Tomato and Basil Grilled Cheese with bean salad.

What a really fun little restaurant!  

Ashker's Juice Bar and Cafe, located on Elmwood Ave., Buffalo, New York.

A quiet little street with charming shops, cafes and restaurants. Front doors of old Victorian homes wide open, as the downstairs are now turned into unique little boutiques. On Saturdays you

can find the farmer's market in the park across the street.

This juice bar and cafe has tables and chairs out front, with a rustic vibe inside.  A place where locals like to hang out and catch up with each other.

It is always fun to be in new cities, trying new restaurants, and hanging out like a local!

As Always, 

ENJOY!

Gelato Affogato

One of my very favorite Italian desserts!!

Here, the affogato served at Bar Buca in Toronto.  

The scoop of Nocciola gelato is brought to the table in this small tureen bowl.  Aside of it is the ceramic carafe with hot espresso and a small cup of candied nuts.

With perfection, the server poured the hot coffee over the gelato and then sprinkled on the candied nuts.  What a beautiful pairing!  The Nocciola(hazelnut gelato) the coffee and sweet crunch of nuts.

I am definitely adding this to my own list of to do desserts for the summer!

As Always, 

ENJOY!

Torta Sanguinaccio

A most unusual Italian dessert, from the southern regions.

Pork blood and chocolate tart, caprese(meaning from Capri), with tonka bean gelato.

Once viewing the dessert menu and seeing this offering at Bar Buca, a very high end Italian restaurant in Toronto, it had to be tried, just for the sake of trying something so unusual. 

It tasted like a bittersweet chocolate dense cake, similar to flourless cake.  It arrived with the gelato on top and then high proof alcohol was poured around it and lit, so..... flambe!

Bar Buca had a number of interesting menu items.  I love trying unique plates in far off cities, and bringing the ideas home.

As Always, 

ENJOY! 

Milk Bar - Momofuku

Milk Bar at Momofuku, Toronto

A refrigerated room - two walls lined with all sorts of delicious milk bar items.

All creations of the inventive Chef Christina Tosi!

A whole Crack Pie - to die for!

My selection!

Individual servings of Crack Pie

Compost Cookie

Cornflake, Chocolate Chip and Marshmallow Cookie

Chocolate Cake Truffle

So delicious!  Warning! - Do not eat all in one sitting!

As Always

ENJOY!

Sichuan Noodle - Momofuku

Sichuan Noodle Bowl at Momofuku

Made with tongue numbing pink Sichuan peppercorns,

a spicy pork ragu, sesame and mala oil.

Very satisfying, with a little heat but plenty of rich sauce, noodles, meat, 

and steamed bok choy. 

Honestly, I don't think you can go wrong with anything that they serve on there menu!

As Always, 

ENJOY!

Chicken Ramen - Momofuku

Chicken Ramen

This chicken ramen features toasted miso, menma, shitake and egg.

A beautiful dish full of rich flavors and plenty of yummy toppings!

The eggs are perfectly cooked with a runny yolk that can be mixed into the broth

for extra depth and richness.

As Always,

ENJOY!

Momofuku Ramen

Momofuku Ramen, the signature ramen dish  at the Noodle bar.

Toronto is very fortunate to have a momofuku location!  Housed all under one roof, you will find

Noodle Bar 

Milk Bar

Nikai

Daisho

Shoto

all on separate floors with their own distinguished menu and ambiance!

This signature dish features rich pork broth, ramen noodles, served with pork belly and shoulder

fish cake and egg.

Both a spoon and chopsticks are necessary to finish off this huge

bowl of ramen.

As Always,

ENJOY!

Extremely Spicy Noodle - Momofuku

Wow!!!  Totally mouth burning!

These Extremely Spicy Noodles, served at Momofuku, are definitely not for the faint of heart!

As hot as they are though, they still have wonderful flavor that comes through all the heat. 

Served with a small glass of iced soy milk, to sooth the tongue.

It was definitely worth trying at least once!

As Always,

ENJOY!

Pork Buns - Momofuku

Momofuku - Noodle Bar

Snacks - Pork Buns (Pork belly, hoison, scallions, cucumber)

I have read so much about Momofuku, established by Chef David Chang. Tasting Table and 

Bon Appetit, have featured articles about this chef and his successful restaurants.  

I feel fortunate to have been able to visit his Toronto location. 

The month of May, they feature all kinds of steamed buns.

This was absolutely delicuous! The moist soft rice cake folded over the pork and its garnishes.

If you find yourself in New York, Toronto, Sydney, or Washington D.C. and very

soon, Las Vegas, try it out!

As Always,

ENJOY!

Blueline Diner

Locals always know the best places to eat!  

The Blueline Diner was recommended to me as the best locals spot for breakfast,

in Niagara Falls, Ontario.

It is off the beaten path as you are headed out of town. 

Amazingly huge and delicious pancakes that come with great add-ins!  Fresh baked wheat bread

every morning.

Peameal bacon is served with many of their dishes.

Peameal bacon  is a type of back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal.

Orange juice made from a blend of oranges selected from around the globe, to get the perfect taste, 

not too sweet, not too tart.

The menu at this restaurant is fantastic, but the best part is the owner Lisa Dionne and her father,

Marcel Dionne former professional hockey player, now retired and running the 

memorabilia shop next door.

You will not find a warmer welcome or better hospitality anywhere!!

Thank you Canada!

www.bluelinediner.com/home

Chicken Parmesan

Chicken Parmesan with green salad and cheesy garlic bread....delicious!

Crispy breaded chicken breast, resting in a cooked tomato sauce with more sauce 

and a sprinkling of Parmigiano Reggiano and fresh mozzarella on top.  

Ready to go in the oven.

Most people have eaten this style of chicken before, and many people have prepared it themselves, but you will probably agree, that it is always fun to try a new recipe.

Tasting Table came up with a great extra cheesy version I just had to try.  It turned out spectacular, and I think you will enjoy it as much as I did!

As Always,

ENJOY!

Recipe courtesy of Tasting Table

INGREDIENTS

For the Tomato Sauce:

¼ cup olive oil

1 medium onion, finely chopped

6 garlic cloves, thinly sliced

Pinch crushed red pepper flakes

One 28-ounce can whole peeled San Marzano tomatoes, crushed by hand

¼ cup basil leaves, roughly chopped

1 tablespoon sherry vinegar

2 teaspoons sugar

One 4-inch Parmesan rind

Kosher salt and freshly ground black pepper, to taste

For the Chicken Parmesan:

2 cups dry panko

½ cup grated Parmesan cheese, divided

2 teaspoons dried oregano

½ cup flour

3 eggs, beaten

4 medium (2 pounds) chicken breasts

Kosher salt and freshly ground black pepper, to taste

Tomato sauce

⅓ cup canola oil

8 ounces fresh mozzarella, thinly sliced

Thinly sliced basil leaves, for garnish

DIRECTIONS

1. Make the tomato sauce: In a medium saucepan, heat the oil over medium heat. Add the onion, garlic and crushed red pepper flakes, and cook, stirring frequently, until softened, 10 to 12 minutes. Add the tomatoes, basil, vinegar, sugar and Parmesan rind, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 25 minutes. Discard the Parmesan rind and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Season with salt and pepper to taste.

2. Make the chicken Parmesan: In a small bowl, whisk together the panko bread crumbs with ¼ cup of the grated Parmesan and the dried oregano. Transfer to a shallow dish, such as a pie plate. Transfer the flour and the beaten eggs to shallow dishes as well, then line up the 3 dishes next to each other in the order of flour, eggs and bread crumbs.

3. Season the chicken breasts with salt and pepper. One by one, dredge the chicken breasts in flour, followed by egg and panko, making sure to completely coat each breast. Place chicken breasts on a plate until ready to fry.

4. Preheat the oven to 375° and spread half of the tomato sauce in a 9-by-13-inch baking dish, then set aside. In a 12-inch skillet, heat the canola oil over medium-high heat. Cook the chicken breasts, turning once, until golden brown, 5 minutes per side. Transfer the chicken to the prepared pan, then nestle them into the tomato sauce. Pour the remaining half of the tomato sauce over the middle of each breast, making sure to not completely cover all of the breasts with tomato sauce. Layer the mozzarella and sprinkle the remaining Parmesan on top.

5. Bake until the chicken reaches an internal temperature of 165°, 25 to 30 minutes. Turn the oven to broil and bake until the cheese is bubbling and golden brown, 2 to 3 minutes more. Garnish with basil and serve.

Fig Bread

In my opinion, this is such a versatile bread.  It is also extremely delicious!

At breakfast, toast it and add a bit of butter.  At lunch, top it with ham or prosciutto and some arugula.  At dinner, serve it as part of your appetizer course with some great cheese and wine.

This recipe is the same recipe that I have posted two other times, the Nut and Fruit Bread.  The difference here is I did not add any nuts.  I add all dried fig chopped small.  To my water starter I added stewed fig paste to even give the dough a wonderful figgy taste!

As Always,

ENJOY!

Roasted Fennel and Tomato with Alaskan Cod and Olive Tapenade

What a great combination of flavors.

Recently, I ate at Wolf Peach, in Milwaukee.  On their menu is a similar dish which I ordered and wrote about.  Since I am a lover of all things fennel, I decided to make my own version of the delicious dish. The flavors all together are so complementary.  The broth is exceptionally good, and if you like using bread to sop up every last bit like I do, you will not be disappointed.

The next day I used the remaining fish and vegetables to create a fish stew.  Toast up some good Italian bread to soak in the broth.  Don't waste one drop!

As Always,

ENJOY!

INGREDIENTS

6 oz. pitted Kalamata olives

zest of 1/2 a lemon

1/2 tsp. crushed hot chili peppers (paste, not dry flakes)

1 clove garlic

olive oil (1 Tbsp. or more to make a paste)

      Put all ingredients in a food processor.  Run until a paste is created, adding olive oil as needed.

2 large fennel bulbs,cut into wedges

1 1b. cherry tomatoes

olive oil 

salt and pepper

       In a parchment lined roasting pan, add fennel bulb, cherry tomatoes, and toss with olive oil and salt and pepper.  Roast at 300 degrees for 45-60 minutes.  

      Remove pan from oven, and increase temperature to 400.  Place seasoned fish of choice, I recommend a firm white fish, on top of roasted vegetables.  Cook fish for 6-8 minutes depending on variety and thickness, until flaky.

      To plate the fish, first make a bed of the roasted vegetables, then place a piece of fish on top and top that off with a scoop of the tapenade.  

       Reserve all remaining liquid, vegetables, and fish to create a fish stew the next day!

Crushed Hot Chili Peppers

From Molinari's Delicatessen in San Francisco.

On a recent trip to San Francisco, I stopped at Molinari's Delicatessen for lunch.  

It is in North Beach, the Italian neighborhood of San Francisco.  The place is packed full of interesting dry goods, and amazing salamis and cheeses.  Their sandwiches are out of this world!

I received a tip from a waiter at a pizzeria just up the street, that they use this crushed hot chili pepper product on some of their pizzas and salads.  So, of course I had to check it out myself, and buy some to bring home.

Finding uses for this product is not a problem! Rationing it is!

Of course the obvious is to have it along side your favorite tomato and pasta dish.  Spread it with a little mayo on a sandwich, serve it with any main course you want to add a bit of spice to.  Mix it into your favorite chili or soup.  The ideas are endless!

Mixing these chili peppers into an olive tapenade is what inspired this post.  Sometimes we need to look at all those condiments in our refrigerator with new eyes.  Get inspired and creative and try something new!!

As Always,

ENJOY!

Fattoush Salad

So refreshing! So Mediterranean!

What a perfect salad for a summer BBQ!  Accompanied with grilled meats, hummus and flatbread, you would have what I call a perfectly delicious meal.  

Add your favorite summer cocktail and its a party! 

As Always, 

ENJOY!

Recipe courtesy of Pomegranates and Pine Nuts Cookbook by Bethany Kehdy

Ingredients

4 tbsp extra virgin olive oil, plus extra for serving

 juice of one and a half lemons
200g/7oz mixed green leaves
2 tomatoes, cut into thin wedges
2 small red onions, thinly sliced
1 cup radishes, thinly sliced
1 cup cucumber, halved lengthways and thinly sliced
2 tbsp finely chopped dill leaves
a small handful of parsley leaves
4 tsp sumac
5 Tbsps. pomegranate seeds
2/3 cup crumbled feta cheese
 Toasted  Pita Triangles
1 ripe avocado
sea salt and freshly ground black pepper

lemon wedges, to serve

      To make the dressing, put most of the lemon juice and the olive oil in a mixing bowl and whisk together.  Adjust the sourness by adding more lemon juice, if you want. (Note that the sumac will add a tang to the salad , so it's best to err on the side of caution first and adjust the zing of the salad once it has all been dressed.)  Season to taste with salt and pepper. Set aside

      Put the mixed leaves, tomato, red onion, radishes, cucumber, dill and parsley in a serving bowl and drizzled the dressing over.  Toss well, then sprinkle with the sumac, pomegranate seeds, feta, and toasted triangles.

      Cut the avocado in half, remove the pit and scoop out and dice the flesh, then add to the salad and gently toss again.  Taste and adjust the seasoning, if necessary.  Divide among four bowls and serve with lemon wedges and extra olive oil.

     For toasted pita triangles - Cut 2 pita breads into triangles, toss lightly with olive oil and salt.  Bake until crispy and light brown.  Cool.  Break into pieces to add to salad.