#Smoked Trout and Cucumber Toast

[askwhatsforlunch]

Smoked Trout and Cucumber Toast

Whether you choose to make this Smoked Trout and Cucumber Toast your breakfast or a light lunch, it is a beaut as it is tasty (and if you opt for the latter, a glass of well-chilled Chardonnay pairs nicely with it!)

Ingredients (serves 1):

1 slice soft polar bread

1/2 tablespoon unsalted butter, softened

3/4 Garden Mesclun, rinsed and spin-dried

1/4 cucumber, rinsed

about 30 grams/1 ounces smoked trout

freshly cracked black pepper

a drizzle of olive oil

Place polar bread onto serving plate, and spread generously with butter.

Arrange Garden Mesclun on top.

Cut cucumber into four thin slices, and halve these.

Arrange cucumber slices and smoked trout onto the Mesclun. Sprinkle, to taste, with cracked black pepper, and drizzle with a little olive oil.

Enjoy Smoked Trout and Cucumber Toast immediately.

[knownhag]

-smoked trout toast with garlic lemon yogurt sauce and pickled fennel and shallots

-salad with cucumber, feta, pickled fennel and shallot and pumpkin seeds. With yogurt dijon tahini dressing

-my beloved fruit plate

[allwaysfull]

A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)

Small Plates To Cover Your Table and Condiments to Fill Your Pantry

Mother-Sauce Mayo

Mignonette (How To Shuck an Oyster)

Seven-Ingredient Pesto, Two Ways

How To Dress a Salad (A Few Standard Vinaigrettes)

Simple

Classic

Mustardy

Lemony

Garlicky Herbed Croutons

A Quick Pickle, Japanese Style

Roast Shallots In Space

Chicken Stock

Parmesan Stock

Chickpea Stock

Raw Fava, Chickpea and Tahini Hummus

Roasted Red Pepper & Onion Salad with Mozzarella & Basil

Red Pepper & Basil Relish

Smoky Eggplant “Caviar”

Baked Miso Eggplant

Savory Eggplant “Pâté

Potato Pancake with Horseradish Cream

Salmon Rillettes

Guacamole with Pomegranate

Mushrooms al Horno with Crusty Bread

Farinata

Savory Strawberry Biscuits

Corn Cakes with Smoked Salmon

Salads, Fruits & Soups, to Start

A Riviera Salad

Petit Aioli with Canned Tuna

Roast Fig & Pancetta Salad w Goat Cheese

Tomato Salad w Anchovy & Basil

Tomato & Strawberry Salad w Feta & Olives

Creamed Corn & Garden Tomatoes

Persimmon, Pomegranate & Roquefort Salad

Citrus & Almond Salad

Brussels Sprouts w Cider & Goat Cheese

Spicy Sesame Cucumber with Avocado

Braised Lettuce & Smoky Bacon

How to Toast Nuts

Summer Squash w Canned Sardines

Stewed Artichokes w Mozzarella

Almond & Grape Gazpacho

Strawberry Gazpacho “Smoothie”

Onion & Brioche Soup w a Poached Egg & Manchego

Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)

Lettuce Vichyssoise

All-Day Eggs & 2 A.M. Dinners

Chorizo Frittata

Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

Savory & Sweet Omelet Soufflés

How to Poach an Egg | How to Hard-Boil an Egg

Cacio e Pepe

Grilled Cheese

Pan Bagnat

Pan con Tomate w Ham

Herbed Goat Cheese & Chorizo Tartine w Honey

Mozzarella Crostini w Lemon & Tomato

Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt

Pasta & Rice

Bucatini w Canned Sardines & Capers

Orecchiette & Broccoli alla Romana

Lamb Bolognese w Tagliatelle

Spaghetti “Soffritto”

Penne w a Walnut Sauce

Pasta w Pesto & Avocado

Linguine w Clams & Shrimp

Ricotta Gnocchi w a Simple Tomato Sauce

Date-Night Risotto w Crab

Rice Cremoso w Clams

Jambalaya, New Orleans Style

Paella

Fish & Shellfish

Mackerel in Lemon Broth

Sashimi-Style Raw Fish w Sushi Rice

Cod w Clams in a Green Sauce

Oven-Roasted Potatoes w Cod

Salmon en Papillote

Salmon w Soy & Ginger

Salmon w Pea & Mint Pesto

Spicy Snapper Ceviche

Oyster Stew

California Crab Boil

Peel & Eat Shrimp w Garlic & Parsley

Trout w Fennel & Grapefruit

Meat & Vegetables

Pork Tenderloins w Coriander & Fennel

Duck Breast w Braised Red Cabbage & Dried Figs

Lamb Tartare

Lamb Meatballs in an Almond & Pepper Sauce

Garlic & Ginger Grilled Chicken

Chicken Thighs w Dried Fruit

Chicken Thighs w Olives & Green Beans

Roast Chicken

Belgian Endive Gratin

Lentil Soup w Smoked Ham

Ratatouille, Hot or Cold, Roached Egg or Not

Spring Peas in a Casserole

Chickpea Minestrone, Genovese Style

Cavolo Nero Gratin

Vegetable “Tart” with Saffron Mayonnaise

Whole Roast Cauliflower w Capers & Egg

Kale, Catalan Style

The Ultimate Potato Gratin

Eggplant with Back Olive Tapenade

Not-Too-Sweet, To Finish

How to Build a Cheese Course

Strawberries in a Rosé Wine Hibiscus Syrup

Day-After Meyer Lemon Tart

Figs & Fennel

Roasted Figs w Pomegranate

Rice Pudding Sundae

Lemon Caramel

Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)

Special Butter Cake

Rich Chocolate Cake w Sea Salt

Lost Bread w Apples

Almond & Oat Crisp w Mixed Berries

Olallieberry Crumble

Cherry Clafoutis

Avery’s Chocolate Chip Cookies

Almond Granita

Drinks, For Always

Negroni, Three Ways

Ti’ Punch

Daiquiri

A Blenderful of Frozen Daiquiris

Classic Margarita

Mezcal Margarita

Sangria, Two Ways (Simple, Pink Palace)

Moscow Mule w Fresh Strawberry Syrup

Dark & Stormy w Fresh Blackberry Syrup

El Diablo w Fresh Beet Syrup

[icleanedthisplate]

Dine-Out Meals of March 2023, Ranked

I ranked the following based on taste alone. I made no consideration for ambiance or the general dining experience or whatever. I included meals I got to go. I included food trucks, catered meals, and fast food.

Lots of middle-of-the-road meals this month. The Order might break the top 10 of the year?

Should you be interested in the pictures or reading the few words I had to say about each meal, click on the home page and scroll down or see the archives.

Vandivort-Style Cashew Chicken, Beetroot Tartare, Carrot Fromage Bleu, Steelhead Trout Special, Paris Breast (Shared All). The Order. Springfield, Missouri. 3.7.2023.

HH Sushi Special, Jalapeno Roll, Sex & the City Roll (and something else). Kai After Dark. Springfield, Missouri. 3.6.2023.

Chopped Salmon Salad. Samantha’s Tap Room. Little Rock, Arkansas. 3.14.2023.

B3 Char-glazed Pork Vermicelli Bowl. Pho Thanh My. Little Rock, Arkansas. 3.24.2023.

Baleados Con Todo w/Carnitas. El Sur Street Food Co. Little Rock, Arkansas. 3.23.2023. (No Photo)

Duck Hash. The Bindery. Denver, Colorado. 3.2.2023.

Petit Jean Ranch Salad w/Chicken (to go). Zaza Fine Salad & Wood Oven Pizza Co. Conway, Arkansas. 3.21.2023.

Petit Jean Ranch Salad w/Chicken (to go). Zaza Fine Salad & Wood Oven Pizza Co. Conway, Arkansas. 3.6.2023.

Salmon w/Caesar Salad, Root Vegetables. Scratch. Norman, Oklahoma. 3.29.2023.

Flank Steak Sandwich w/Salad. Buenos Aires Grill & Café. Little Rock, Arkansas. 3.28.2023.

Assorted Meats. Korean BBQ Gang Nam. Moore, Oklahoma. 3.30.2023.

Fajitas Hawaiian. Lazy Donkey #2. Moore, Oklahoma. 3.29.2023.

Salmon Salad, Cup of Carrot Lavender Soup. 42 Bar & Table. Little Rock, Arkansas. 3.27.2023.

Farmer’s Burger, Umami Bomb Burger w/Sweet Potato Fries (Shared All). Big Orange. Rogers, Arkansas. 3.21.2023.

Big Shell Taco Salad w/Adobo ‘Shrooms. Camp Taco. Little Rock, Arkansas. 3.16.2023.

Platillo de Carnitas. Taqueria Guadalajara. North Little Rock, Arkansas. 3.20.2023.

Pineapple Pizza w/Anchovies (from home). Papa John’s. Little Rock, Arkansas. 3.14.2023.

Blackened Salmon w/Broccoli, Rice Pilaf. Cache. Little Rock, Arkansas. 3.13.2023.

Rotisserie Chicken w/Side Salad, Peas, and Tomato, Cucumber, & Onions. Tom’s on Main. Yazoo City, Mississippi. 3.9.2023.

Cobb Salad. Louise Café (Airport). Bentonville, Arkansas. 3.22.2023.

Ribs & Cinnamon Rolls. Blue Moon Caterers. Wichita, Kansas. 3.16.2023.

Blueberry Hill w/Bacon. Gailey’s Breakfast Café. Springfield, Missouri. 3.8.2023.

Smoked Chicken Sandwich w/Voodoo Chips. Sterling Market. Little Rock, Arkansas. 3.31.2023.

Poulet Perdu, Avocado Toast (Shared Both). Aviary Café. Springfield, Missouri. 3.7.2023.

Szechuan Chicken Meal (to go). Orient Express. North Little Rock, Arkansas. 3.22.2023.

Three Tacos (Carnitas, Fish, Korean Pork Belly). Mezcal. Denver, Colorado. 3.1.2023.

Caprese Panini w/Side Salad. Blackberry Market. North Little Rock, Arkansas. 3.3.2023.

Chicken Bacon Swiss Sandwich Meal. Arby’s. Russellville, Arkansas. 3.30.2023.

Spring Salad, Chicken Roulade, Lemon Raspberry Cake. Statehouse Convention Center Catering. Little Rock, Arkansas. 3.15.2023.

Turkey Pesto Panini. Sara Lee Sandwich Shoppe (Airport). Denver, Colorado. 3.2.2023.

Chicken Salad Sandwich. Blackberry Market. North Little Rock, Arkansas. 3.10.2023.

Homemade Turkey Box Lunch. Capriotti’s Sandwich Shop. Greenwood Village, Colorado. 3.1.2023.

Sausage & Cheddar Breakfast Sandwich. Starbucks (Markham & University). Little Rock, Arkansas. 3.9.2023.

Breakfast Buffet. Residence Inn by Marriott. Springdale, Arkansas. 3.22.2023.

Breakfast Buffet. Fairfield Inn & Suites by Marriott. Greenwood Village, Colorado. 3.2.2023.

Breakfast Buffet. Springhill Suites. Moore, Oklahoma. 3.30.2023.

Breakfast Buffet. Fairfield Inn & Suites by Marriott. Greenwood Village, Colorado. 3.2.2023.

Breakfast Buffet. Fairfield Inn & Suites by Marriott. Greenwood Village, Colorado. 3.1.2023.

Red Pepper Sous Vide Egg Bites. Starbucks. Little Rock, Arkansas. 3.29.2023.

Breakfast Buffet. Springhill Suites. Ridgeland, Mississippi. 3.10.2023. (No photo.)

[steve-explores]

Birthday Celebrations at Restaurant Zén

This year marks an important milestone for me as it is the first time that I am celebrating my birthday with my little girl who arrived during Christmas last year. For my celebrations this year, my wife surprised me with a visit to the only Three Michelin Star restaurant in Singapore that we have not tried: Restaurant Zen. 

The unconventional restaurant is renowned for pushing culinary boundaries with high quality seafood produce from Japan, delivering precision and warmth in its signature dishes such as  the Råraka, French toast and Onion Soup. The restaurant is celebrated for its consistency and professionalism, maintaining its Three Star Michelin award and receiving a rank of 27th in Asia’s Top 50 Restaurant List in 2023.

Our dining experience at Restaurant Zen began with a visit to The Kitchen at Level 1 where we were served canapes and introduced to the fresh ingredients that will be going into our dinner for the evening.

Canapes served at The Kitchen included:

Raraka Kalix Lojrom.

Blini chutoro, bafun uni, coffee.

Croustade manga 'mala', sea buckthorn.

Vol-au-vent sweetbread, long pepper.

Gunkan suckling pig, Zen reserve caviar.

Every bite is exquisite, providing a glimpse of the grand meal that we will be enjoying for the evening, with a sense of balance and sophistication earned through years of experimentation and fine tuning to perfection.

Next, we were guided to The Dining Room at Level 2 to enjoy our mains for the evening. And this is where the fun truly begins.

Tataki sakura masu, konatsu dashi, wild trout roe: A fantastic starter to the repertoire of mains with fresh salmon and wild trout roe blending seamlessly with the dashi.

Mollusks scallop, hamaguri, hotaru ika, Jaspnese barigoule, uni: A seafood extravaganza that could only be described as divine. It is a dish that I regret trying as I will keep dreaming of it for years to come.

Chawanmushi smoked oyster, fermented white asparagus, Zen reserve caviar: A milky custard concoction that breaks the conventional view of a chawanmushi, with smoked oysters and white asparagus accentuating the milky notes in the dish.

Onion almond & liquorice: The signature onion soup with a complex deep flavor profile that resonates with you on a whole different level, providing a familiar sense of warmth and comfort, similar to the famous scene in Ratatouille involving Anton Ego with his childhood flashback.

Kinki teardrop peas, kinome, kohlrabi, Kujo negi, garum: The only dish of the evening which I thought might require a bit more fine tuning as the teardrop peas overtook the Kinki fish as the main star of the dish.

Lamb glangal & vin jaunce sabayon, ramson, morel: The way this dish is prepared and served is simply breathtaking, resembling an afternoon grill in the garden during spring time. The way the dish plays with all of your senses to deliver happiness in every bite is the reason why Restaurant Zen will continue to dominate top culinary awards for years to come.

French Toast 'Grande Tradition 2008': This black beauty is the perfect marriage between truffle and aged vinegar to deliver a decadent bite with a flavor so complex and unique that it is forever imprinted into your palate.

Sorbet cucumber & shiso, spruce: A refreshing palate cleanser to gently cushion our taste buds for the eventual end to the evening.

Tarte tatin nashi pepper, celeriac, woodruff, lingoberry: An excellent dessert which plays with sweet and savory profiles to create a memorable finish to our stay in The Dining Room.

And with that, we are guided to The Living Room at Level 3 to for some sweet delights to send us off on a pleasant note:

Muskmelon & Manzanilla. Kinkan, honey vingear & clove. Miyazaki mango & yuzu.

Waffle Party served with Tea, milk, honey.

As a final surprise, a small donut cake was served with macarons to celebrate my birthday.

And we come to the question of the day yet again: Is Restaurant Zen deserving of its place as one of the top restaurants in the world? Is it worthy of your precious calories?

It comes as no surprise that the answer is a thousand times yes. Every single detail was impeccable, from the service and the music to the decor and the menu. I had to nitpick really hard to find flaws and it is truly a wonder what the team at Restaurant Zen is able to build: a modern, edgy culinary experience that is able to blend fresh ingredients into unconventional dishes that still speaks to our heart, providing a sense of warmth and comfort which made me feel like I have returned home for a cozy meal with the family.

Special thanks to my dear wife for making my birthday this year extra special.

[thefoodarchivist]

I made a buffet for friends and family who came to celebrate Cosima’s first birthday with us. Here are some of the things I prepared ahead...

-Green beans and new potatoes (to be later added to little gem lettuce, black olives, sunblush tomatoes and tuna in a vinaigrette) for a simple tuna Niçoise salad.

-Chicken marinaded in lemon, olive oil, herbs de Provence and paprika, to be added to a watercress salad with avocado and pumpkin seeds.

-Smoked trout and horseradish pate to be served on ‘ancient grain’ toasts.

-A feta dip/spread to be served on toasted sourdough, topped with thinly sliced cucumber and radishes.

-Vegan chocolate cake, later to be iced then decorated with rose petals.

-Devilled eggs (a classic! These babies always go down sooooo well! Even Cosima loves them, which is surprising as they are a bit spicy).

-A quinoa salad with pomegranate seeds, fresh mint and toasted walnuts.

I also made (unpictured) an avocado and pea hummus which I served on pumpernickel toasts, plain scones and stem ginger ginger snap cookies, which I froze until the morning of the party. I served the scones with cream and home-made plum/rhubarb and ginger jam.

[theboxghost]

Harry’s had a pretty good day because I’m great at food. If you’re nice to me maybe I’ll do your birthday ;) . Breakfast: bacon, cheese, and maple syrup French toast toastie and a coffee. . Lunch: cheese board ft truffle peccorino, d’affinois, king island blue, Tasmanian heritage Brie, smoked trout dip, pancetta, prosciutto, marinated green olives, mini cob loaf dip with spinach and onion, mini cob loaf dip with cheesy bacon and corn, smoked salmon on cucumber slices, and some veggies. . Afternoon tea: cold drip coffee from the brand new equipment. . Dinner: slow cooked bbq sauce brisket with butter cabbage, pickles, paprika grilled corn, pickles, and a nice Pinot. . . . . . . . #birthday #birthdaydinner #frenchtoast #bacon #maplesyrup #maplebacon #cheeseboard #kingislanddairy #daffinois #cheese #brie #prosciutto #charcuterie #charcuterieboard #cobloaf #brisket #pickles #pinotnoir #wine #food #mine #photo https://www.instagram.com/p/CG95gailyao/?igshid=8xdilftvfoaa

[teawithmenyc]

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

[askwhatsforlunch]

A Seaside Picnic

I am currently enjoying a few beautiful Summer day by the Mediterranean Sea, happily swimming in the cooling waves every day! If you are spending a holiday by the water too, may I offer a few dishes to fill your hamper with for A Seaside Picnic?

Toast Skagen 

Octopus Salad 

Pissaladière 

Tielle Sétoise 

Smoked Salmon and Green Onion Sandwiches 

Smoked Haddock and Apple Watercress Salad 

Ota Ika (Tongan Fish Salad) 

Spicy Prawn Sandwich 

Smoked Trout and Cucumber Toast 

Ginger and Lime Mussel and Avocado Wheat Berry Salad 

Passionfruit Prawn and Avocado Salad 

Dill and Lingonberry Prawn and Wheat Berry Salad 

Anchovy and Tomato Pasta Salad 

Smoked Salmon and Pickled Cucumber Sandwich 

Ginger Prawn Spring Wraps 

[enjoyscout]

Scout is perfect for lunch, dinner or a snack. Picture perfect examples here from @bebsbagels #deliciouslycraftedseafood 🌊 @scoutcanning PEI Mussels in a Smoked Paprika and Fennel Tomato Sauce, Bagel cut in rounds (toasted w/butter), Beb’s Scallion cream cheese, Cherry tomato halve 🐟 @scoutcanning Wild White Albacore Tuna w/ Garden Herb Pesto Bagel (toasted), Mayo, Tomato, Cucumber, Pearl onions, Basil 🎣 @scoutcanning Ontario Trout with Dill Bagel (toasted), Lettuce, Mayo, Mustard, Celery, Pickles, Salt and Pepper mixed together well, Top with potato chips Photos by @brassbarspoon (at Scout) https://www.instagram.com/p/CiK0OPruBGp/?igshid=NGJjMDIxMWI=

[docholligay]

awashsquid replied to your post “pouncequick replied to your post : pouncequick...”

I would love to even hear you just write them out, my god they all sound SO GOOD.

If I HAD TO HOLD IT TOMORROW, it’d be something like:

Sailor Moon: Appetizer

Something that speaks to Usagi’s snack attacks. Rich and almost overwhelming. So I’d do a savory profiterole with a ricotta and herb filling, topped with a piece of candied lamb or duck bacon, candied with pink sugar. 

Sailor Mercury: Soup

I went with the themes of cold and ice to deal with Mercury, and also of water, which worked out well for soup. I chose a chilled cucumber soup with a blueberry drizzle for garnish. The cucumber soup has a brightness lent to it by lemon, which really sets nicely against the drizzle. Served with a plain toast point. 

Sailor Mars: Fish 

Using a heavily smoked salmon or trout, I decided to make a tartine using fried capers, the smoked fish, onion, and red pepper. I wanted the aggression of it come through, while the flavors were still balanced together, because Rei’s usually aggressive, but still, you know, right. Kept on the country bread (blackened with a blow torch at the edges) by just a small smear of creme fraiche, this is one of my favorites. 

Sailor Jupiter: Game

Jupiter was one of the first girls I came up with an idea for, serving a duck with a cherry and apple sauce, the duck for Mako’s earthiness and groundedness, with the rich fat of it, but the cherry apple bringing in her genuine sweetness. This would be served with a fancy rose roll with apple inset, and a small side of rich risotto with a green whirl of dill garnish. 

Sailor Venus: Sorbet

Mina’s one of my main squeezes, so she was pretty easy for me honestly, and also it’s a course that lends itself perfectly to her. An orange-lemon sorbet, garnished with a chocolate heart rimmed in pop rocks. 

Sailor Pluto: Roast/Main

A blackened sirloin roast rubbed with spices from a global palate, for her view of the entire world from the door of time. Black pepper, smoked paprika, dark chili powder, and hoisin sauce, would be my first shot, though I’d try it on steak before doing it on a whole roast for this. 

The sides would be different vegetable dishes from vastly different cultures, with vastly different flavors and types. 

Sailor Neptune: Salad

You’d think the was the easiest one for me, but It Was Not. I ended up with a play on salad nicoise, with anchovies and sea salt and seaweed all interplaying in the mix, with a champagne rose vinaigrette that I think would actually be a great complement to the salty ocean-ness of the dish. 

Sailor Uranus: Dessert

Much to Haruka’s eternal chagrin, i am sure, there is not a dessert to reflect how she feels about every Senshi. No, no, like any proper Haruka dessert, there has to be a strong element of hating yourself in the dish, which is why I would create an individual hard dark chocolate sphere for each guest. Each guest would then crack it open with the back of their spoon and/or melt it open with a generous dash of hot orange sauce, whatever they prefer, and inside there would be some sweet vanilla ice cream covered with a strawberry sauce and candied nuts. 

Sailor Saturn: Fruit and cheese

There would be a selection of fruit, nuts, and cheese but the real “dish” of Hotaru’s would be the after dinner coffee, something that has to be set on fire in order to be born, a brandied coffee flamed at the table with spices. 

TADAH

[allwaysfull]

Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

[johnboothus]

Six American Wines to Pair With Classic American Food

Almost every wine made in America is from European grapes. Then again, most Americans are also from somewhere else. In the Old World, the grow-together, go-together idea is inherent. Sipping a Sauvignon Blanc in Sancerre with goat cheese topped with walnuts, honey, and cracked black pepper, or a trout fresh out of the Loire River, is a dream. Eating a steak Florentine in the hills of Chianti while sipping on a Chianti Classico is divine. These are not just traditions, but natural pairings from native ingredients that have been enjoyed together for centuries.

Over the past couple centuries, as Americans have built our country, we have also built our own food traditions. Every state in the union has at least one dish it can call its own. But our wine and food cultures have been on different paths until recently. Maybe our country hasn’t been around long enough to have a grow-together, go-together tradition with food and wine.

But I am seeing a convergence. Whether it’s fried chicken or cheesesteaks, California rolls or chicken wings, we think a little bit more about the pieces that put these classics together. And with ever-evolving and exciting winemaking and drinking cultures, and more focused, tastier foods, our grow-together, go-together culture is, well, coming together. I feel we are creating our own version of it.

With American Wine Month here at VinePair in full swing, I’ve been thinking about American wines I would sip with American dishes. Whether they are made with organic ingredients, cooked on a greasy planche, battered in grandma’s kitchen, or ordered from KFC (or Popeyes, geez), there is an American wine that will pair with every American classic. Here are some dishes I would happily house with a glass of American wine.

Buffalo wings + Treleaven Semi-Dry Cayuga Lake Riesling

It began with a suggestion from a boxer in Buffalo, became a New York staple, and then spread like wildfire (pun intended) across the U.S. John Young was the King of Wings, his recipe inspired the Bellisimo family at the Anchor Bar on North and Main Street to run with the idea, and the Buffalo wing was born. There are so many different styles of this classic, but it’s often about the spice in that sauce. The soft, slightly sweet balance of this Finger Lakes Riesling is a delicious match with the spice of a wing. It has frothy acidity, a soft palate, and that sweet kiss will calm the heat.

VinePair Rating: 91

Lobster roll + Beau Rivage Chenin Blanc

Connecticut may have the first documentation of it and, sure, New York may have a version, but the lobster roll is truly a Pine Tree State thing. This Maine staple is a buttery, creamy dream on a toasted hot dog bun. There is a certain joy that overtakes you when eating a lobster roll. I don’t totally understand it, but I relish every bite. This wine will add to that bliss. It has a nice, full palate, with salty acidity and river-rock minerality. The depth will hold up to the butter, and the acidity keeps it tart, complementing the delicious lobster meat.

VinePair Rating: 90

California Roll – Gundlach-Bundschu Estate Vineyard Gewürztraminer

Avocado, crab meat, mayonnaise, and cucumber rolled inside out, with sesame seeds or tobiko-topped rice, is just so maddeningly good. It’s the roll you always order too much of and can’t stop until you eat it all. With a big ol’ dollop of wasabi that brings that unique heat, you can’t go wrong with this extremely balanced and expressive Gewürztraminer from Sonoma. Which makes sense, since this roll is a California native. It smells like honey, white flowers and fresh sliced pears with vibrant acidity. It will soften the wasabi hit and complement all those awesome ingredients with tart fruit.

VinePair Rating: 93

Philly Cheesesteak + Thacher Glenrose Vineyard Cinsaut

Whether it’s Geno’s or Pat’s, your own home concoction, or Steak-umms and Cheez Whiz, the sweet meat and savory onion provide awesome acidity for a chilled red wine. And the cheese is just the gooey awesomeness of my dreams. This light-ish red wine, after 30 minutes in the fridge, would be a stupid-good pairing. It’s ripe and zippy, and smells like brambly berries with a waft of cinnamon and mint. It’ll match juicy steak and add a little complexity to the cheesiness.

VinePair Rating: 91

Pulled pork + Bonny Doon Vineyard Le Cigare Volant

Rubbed pork shoulder slow cooked (and I mean slow), then smoked over hickory staves, slathered in BBQ sauce, and slapped between a toasted burger bun may just define the south. The smokey meat and sweet and spicy vinegar-based sauce would be sublime with a chilled red with a little more weight. This wine has a vibrant fruit core and smells like berries and fresh soil. Its earthiness is matched by great acidity, allowing you to chill it a bit, and the slight weight will amplify the pork on the palate.

VinePair Rating: 92

Fried Chicken + Piper Sonoma Brut

This is one of my favorite wine and food pairings. So many grandmas. So many secret recipes. Crispy, a little greasy, salty, and crunchy, fried chicken on its own is a joy. But throw in a bottle of bubbly, and the whole experience shifts to celebration. This Sonoma American Sparkler (still trying to make this a thing — @me) is alive and tart, like fresh sliced apples with a slightly creamy mouthfeel. The bubbles are persistent, but not overwhelming. This wine will match the fat and lift that salty crunch.

VinePair Rating: 87

The article Six American Wines to Pair With Classic American Food appeared first on VinePair.

Via https://vinepair.com/buy-this-booze/6-wines-classic-american-food-pairings/

source https://vinology1.weebly.com/blog/six-american-wines-to-pair-with-classic-american-food

[prophetbirds]

Afternoon Tea for One 35.00 Assorted finger sandwiches (Vegetarian upon request), scones with clotted cream and strawberry or raspberry jam. A selection of cakes. A pot of steaming hot tea. Scotch egg 8.95 hard boiled egg wrapped in cumberland sausage Sardines on toast 8.95 Welsh rarebit 10.95 english farmhouse cheddar with mustard on toast topped with fresh tomatoes with bacon 12.95 with beans 12.95 Heinz spaghetti on toast 7.50 with grated cheese 7.95 Baked beans on toast 7.50 with grated cheese 7.95 Steak & guinness pie 18.95 served with mash & vegetables Shepherd’s pie - Lamb or beef 14.95 Bangers and mash - with onion gravy 12.95 Bangers, mash and beans 15.50 Macaroni cheese 12.95 Chicken & leek pie 18.95 served with mash & vegetables Tweed kettle pie 14.95 salmon and cod in a parsley sauce with a potato topping Lentil casserole 11.50 lentils, onions, carrots, celery, eggplant, parsnips, absolutely vegetarian, absolutely delicious Lentil casserole as vegetarian shepherd’s pie 12.95

Soups Vegetarian soup of the day 6.95 Always non-dairy Thick chicken soup 7.95 Heinz tomato soup 5.95

Desserts & Beverages

Traditional scones 6.25 Served with clotted cream and Strawberry or raspberry jam British (imported) 2.75 Lucozade (regular/orange/lemon), shandy, ginger beer, Ribena, Lilt, English lemonade, Irn Bru, Tango (orange, lemon, apple), Dandelion & Burdock, Lemon or orange barley water, Mineral water (tynant welsh - sparkling) Iced tea of the day (seasonal) 3.50 Teas - per person 4.50 Tea & Sympathy English Breakfast, Tea & Sympathy Earl Grey, Tea & Sympathy Rosie Lee, Apricot, Green tea, Green vanilla, Yorkshire gold, Assam, Jasmine, Black mint, Lapsang souchong, Blackberry, Mango, Blackcurrant, Peach, Black ginger, Rose petal, Blueberry, Seville orange, Ceylon, Typhoo, Cinnamon, Typhoo decaf, Chocolate & vanilla, Earl Grey, Earl Grey decaf, Vanilla Mint, White Tea, Vietnamese French Vanilla, Chai (spicy), White tea w/ rose petals Herbal Teas 4.50 Apple peach, Strawberry kiwi, Apple mango, Mint, Ginger, Orange & Pear, Chamomile, Rose hip, Chamomile lavender, Coco Loco with Rooibos Coffee (reg or decaf) 2.00 Hot Ribena 2.75 Sandwiches Bacon sandwich 7.95 Black forest ham with cream cheese, lettuce and tomato 7.50 BLT made with English bacon 8.95 Cheese and Branston pickle 7.50 Cheese, avocado, lettuce & tomato 7.95 Chicken salad with lettuce and tomato 7.95 Cream cheese and cucumber 7.50 Egg salad with watercress 7.50 Selection of finger sandwiches 14.00 Vegetarian upon request Tuna melt with fresh tomatoes 9.25 Tuna salad with lettuce and tomato 7.95 Warm sausage and onion 8.95 Ham and Scottish cheddar with lettuce and tomato 7.95 Coronation chicken (curry) 7.95 Ham and Scottish cheddar 7.95 with lettuce and tomato Bacon and avocado 9.50 with lettuce and tomato

Salads House salad 8.00 Cucumber and tomatoes on mixed greens Mixed green salad 6.50 in a vinaigrette dressing Fresh beetroot salad 8.00 beets and onions in a vinaigrette dressing Cheese salad 10.95 farmhouse cheddar, mixed greens, tomatoes and cucumber with ham 12.50 Stilton and walnut salad 12.95 imported stilton cheese, apples and walnuts on mixed greens Stilton and walnut salad with beets 14.50 Smoked trout with horseradish sauce 12.95 served with green salad and bread and butter Absolutely fabulous salad 16.00 Mixed greens, chicken, avocado, hard-boiled egg, bacon, tomatoes in a vinaigrette dressing

Side dishes Heinz baked beans 4.00 Peas 2.00 Myers sausage: each 3.00 Beets 4.00 English back bacon, 2 slices 4.00 Mashed potatoes 4.00 Gravy 2.00 Macaroni cheese (side) 6.95

Sunday dinner Full Monty Breakfast 14.50 Available Saturday and Sunday from 9.30 am to 1.30 pm. Scrambled Eggs served with English bacon, a banger, grilled tomato, white or 7-grain toast, fresh orange juice, and your choice of coffee, or a pot of tea. Roast beef and Yorkshire pudding 28.00 Huge plate of roast beef, roast lamb or a cornish hen with roast potatoes, loads of veggies & bubble & squeak, served with gravy, horseradish sauce or mint sauce - like your mum used to make!

[weightlossfitness2]

Philly Food Fun – fANNEtastic meals | Registered Dietitian Blog

I spent the previous few days in Philadelphia for FNCE, the large annual convention for Registered Dietitians. I must take a while to digest all the pieces earlier than sharing my ideas on among the academic periods I attended, so for now I wished to only pop in and share some photographs of the meals I had whereas within the metropolis!

I arrived at FNCE late (most individuals arrive on Saturday) this yr since I used to be operating the Marine Corps 10ok on Sunday morning with Matt, however fortunately Philly is a simple prepare trip so I used to be in a position to head up there Sunday afternoon following the race.

I didn’t have any occasions to attend on Sunday night, so I used to be pumped to have the ability to get dinner with my school pal Turner who lives within the metropolis!

We began with joyful hour – cider for me, a cocktail for her – and a cheese board at a cool French place referred to as Good King Tavern.

They had a pleasant outside space which was good as a result of it was attractive exterior (the place was this climate on Sunday morning through the race, proper?)!

For dinner, Turner made us reservations at a cool Thai place referred to as Kalaya – it has gotten loads of buzz these days as among the finest eating places within the metropolis, AND Turner’s pal is the chef, so I used to be pumped to attempt it! 

We began with the sakoo sai moo, which was tapioca dumplings with pork & peanut filling, pink chili & cilantro. Loved the artistic presentation with the cucumbers!

Next we shared the khao yum kamin – a southern Thai rice salad with toasted coconut, dried shrimp, chili flakes, seasonal greens, and fermented fish topped with a caramelized palm sugar dressing.

I cherished how crunchy this salad was – they blended it for us on the desk however I needed to take an image earlier than as a result of it was so lovely!

For our entree we shared the goong aob woon sen – baked shrimp with glass noodles, Chinese celery, garlic, ginger, cilantro, lengthy hots, oyster sauce and soy sauce. This was actually flavorful – yum.

My favourite dish of the night time, although, was truly the wok-fried cabbage (kalum tod nam pla) that got here really useful by our server – the sauce was simply garlic and fish sauce however man it was scrumptious… extremely flavorful. 

Such a enjoyable night time and nice to see my pal! 

Other meals highlights from the weekend included the toast at a restaurant referred to as Ok’far – I shared the smoked trout and beet toasts with my pal Alexis and each have been superior. The trout one had a bit egg in a gap baked into the toast under – so artistic!

This breakfast was particularly enjoyable due to the corporate – cherished catching up with fellow dietitians Lisa, Alex, Alexis, and Heather!

I additionally had a scrumptious lunch at Nom Wah, a dim sum restaurant close to the conference middle, with my pal Sara who works for Cabot – nice to meet up with her and this meal was superb, too. 

Another nice meal was a breakfast occasion at Urban Farmer. Their shaved ham egg benedict with selfmade toast was scrumptious, and the area was actually fairly, too.

One extra Philly rec: try Love City Brewing! Fun ambiance and nice beer – my mates at Egg Nutrition Center hosted a contented hour there that I attended with my buddy Rachael and their blood orange bitter beer that was on faucet was superior.

Here we’re hamming (er, egging?) it up on the picture sales space.

And now, it’s time to attempt to get some extra work accomplished earlier than Riese wakes up from her nap!

Have a enjoyable and spooky Halloween tomorrow, and I’ll see you guys again right here on Friday with both my FNCE academic session highlights recap if I can get it accomplished in time… or if not, some eats/train from the week.

  The post Philly Food Fun – fANNEtastic meals | Registered Dietitian Blog appeared first on Weight Loss Fitness.

from Weight Loss Fitness https://weightlossfitnesss.info/philly-food-fun-fannetastic-meals-registered-dietitian-blog/

[awesome-longgrainrice]

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