Le Yaca

By

-

September 19, 2020

Wandering Colonial Williamsburg is one of my most calming, relaxing things to do. Make it during the holiday season (we have made a habit of being there in December every year), and my happiness is multiplied. You get carolers, flaming “streetlights,” and beautiful, traditional wreaths made from apples, pears, acorns, holly-berries, and ribbons. If you have not experienced it and are a fan of history and fireworks both, make sure to schedule your trip during the Grand Illumination.

Le Yaca

Add dinner at one of my favorite restaurants and the December trip is perfect. Le Yaca, a white-tableclothed French restaurant is on that short-list. Obviously, I’d eat there (and have) any time of year, but at the holidays, the soft lights and blazing fire transport you out of the outdoor “mall” area the building is in and off to a cozy experience full of ambience.

Do me a favor and don’t go to Le Yaca if you just want an appetizer; get the full-on multi-course encounter with French cuisine done right. Let’s start with starters.

Many excellent options but my one-and-done recommendation is the “Crepe au Crabe” to split. It is a classic thin crepe filled (truly stuffed) with lump crab meat- sweet and luscious- and in addition to swiss cheese and spinach, it is topped with a super-luxurious bechamel sauce.

Soup or salad? My go-to is the “Soupe à L’oignon” – a silky-textured pureed onion soup with deep, rich flavor. If you want to dive into more appetizers, I’d suggest adding the escargot to your order. Served with garlic, butter, and parsley, they add bits of tomato to their version.

For the main, be sure you know the special before making a decision! Last time we were there, they served up a poached lobster that was remarkable. My personal favorite however is the “Grenadin de Veau,” a mind-blowing veal tenderloin, cooked to perfection at my requested medium-rare temp.

It comes with two sauces on the side for dipping: port wine and creamy mushroom. Both explode with flavor and offset the other- hint: switch sauces each bite. Also, on the plate are crispy potatoes (really crispy!) and spinach, my favorite side to red meat of any type. If you order entree a la carte, you still have an option of soup or salad, so you won’t be missing out on that pureed onion bliss!

Finally, we get to dessert. I’m confident it is all fabulous and they have a longer dessert menu than most fine dining establishments. I can recommend the “Marquise au Chocolat” which is a chocolate truffle cake with crème anglaise. If you’re in the mood for a fruit tart, go for the “Tarte Fine Aux Pommes”- a divine caramelized apple tart served with vanilla ice cream. Or you can finish your meal off with an assortment of cheeses.

However, I default to their specialty: “Souffle Aux Grand Marnier.” It’s an upcharge on the prix fixe menu and takes almost half an hour to prepare, but it is SO. WORTH. IT. It is exactly what it claims to be: a souffle with Grand Marnier liqueur. In short, do not leave Le Yaca without ordering dessert.

As I mentioned earlier, Le Yaca is located as part of an outdoor mall typical in the newer parts of Williamsburg (still only 10-15 minutes from the Colonial area) but the upside is you will find plenty of free parking. If you are there during warmer weather, you have the patio option, but personally, the interior is so charming,

I always prefer dining inside. Closing note, they also have a Virginia Beach location, which I haven’t tried but if that’s on your path, you may want to give it a go! Both locations take reservations by calling them directly or by using OpenTable and both have the prix fixe option for either lunch or dinner. If any of the entrees on the prix fixe menu beckons you, it’s a great value. But if you do it, order the “Crepe au Crabe” in addition!

Le Yaca


	1430 High St, Williamsburg, VA 23188 United States
	http://www.leyacawilliamsburg.com/
	+1 757-220-3616

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJ57LHOGyIsIkR0AYxL5c3lLQ”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”le-yaca-williamsburg-5″ title=”Le Yaca” review_num=”3″]

Best casserole recipes for busy moms everywhere!

By

Bailey Woodean

-

September 19, 2020

0

Grandma’s Chicken Casserole

https://www.bettycrocker.com/recipes/grandmas-chicken-casserole/697d271e-3fc2-4357-a678-f97bfa43972a

Ingredients

3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted

Instructions

Heat oven to 350°F.
Place chicken evenly in the bottom of an ungreased 13×9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
In a medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Ground Beef Casserole

Simple Ground Beef Casserole

Ingredients

1 pound uncooked penne
1/2 medium onion chopped
1 pound extra-lean ground beef
1 tablespoon olive oil
1 clove garlic minced
1.5 cups marinara sauce
Salt & pepper to taste
1.5 cups shredded cheddar cheese

Instructions

Preheat your oven to 400F and move the rack to the middle position. Grease a 9×13 baking dish (I use Pam spray).
Boil a large, salted pot of water for the penne. Cook it for 10 minutes (it should be slightly underdone so it doesn’t get mushy).
Add the oil, beef, and onion to a skillet. Sauté over medium-high heat, breaking the meat up as you go along, for 10 minutes. Once it gets going, stir in the garlic. Spoon out excess fat if needed.
Stir in the marinara sauce and warm through. Give it a taste and season with salt & pepper as needed.
Drain the pasta and pour it into the baking dish. Pour the beef mixture over top and then toss until it’s combined with the pasta. Top with an even layer of the cheese. If you want it extra cheesy, you can stir in an additional half cup of cheese prior to topping it with the rest of the cheese.
Bake for 10 minutes, uncovered until the cheese is nicely melted. I then broil it for a few minutes (optional) to brown the cheese up a bit. Serve immediately.

Smoky Sweet Potato & Black Bean Casserole

https://www.thekitchn.com/recipe-smoky-sweet-potato-amp-black-bean-casserole-239326#post-recipe-9901

Ingredients

For the casserole:

Cooking spray or olive oil
2 tablespoons olive oil
1 medium yellow onion, diced
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 (28-ounce) can fire-roasted diced tomatoes, drained of juices
1 (15-ounce) can black beans, drained and rinsed
3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided
1 tablespoon smoked paprika
1 tablespoon kosher salt
2 cloves garlic, minced

For serving:

Plain yogurt
Coarsely chopped fresh cilantro

Instructions

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with cooking spray or olive oil; set aside.
Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.
Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.
Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool for 10 minutes before serving topped with yogurt and cilantro.

GIUSEPPE AMATO: DO YOU WANT TO JOIN A FOOD JOURNEY WITH A CHEF?

By

admin

-

September 18, 2020

0

Have you ever tried to eat with a personal chef on a cozy place? You can have a home-cooked dining experience with a personal chef and explore the world like a local! The chefs will welcome you in their home and share with you top tips for discovering their food, stories, culture and of course the world! You can also get a 2-3 hour culinary experience where you will learn how to prepare typical dishes with local food and get all the secret tips.

In this experience, you can take a tour of your chefs’ favorite dining places, which can include gourmet shops, local markets, craft stalls and other special places your host will share with you. You will have the opportunity to chat with artisans, eat local food and taste local specialties and get to know your passionate chefs.

Are you ready to meet one of the most talented personal chefs on New York? Here is Giuseppe Amato. If you like Italian food culture and cozy home atmosphere, need to see this interview.

We asked Giuseppe Amato

Can you give some information about yourself?

Hello,

My name is Giuseppe, an Architect by profession, and Personal Chef by passion. I was born and raised in Afragola, this little town outside Naples, named after the “Strawberry” and I currently live in a city everyone calls the “Big Apples”. It’s all about the food here!

Back in Naples, I grew up in a family where everyone was cooking, grandparents, mom, and aunts, and this inevitably inspired me and motivated me to love food, cooking, simple ingredients, and continue my family legacy. Cooking is an act of love and thru I have always wanted to bring and share a message of love and authenticity.

After 15 years in the Design Industry, 3 years ago I have started exploring the Food Industry professionally and founded my brand Amato Cibo which is in Italian means “beloved food” and Amato is my family name also! I see my brand as a sensory journey to Italy thru memories, flavors, and anecdotes.

Thru a social dining experience, private cheffing, cooking classes, food style, and a personal blog I have able to be true to my origins first and then gained a lot of interest and expanded my networking.

I pride myself to be featured by several digital platforms that channel and offer Food Experiences all over the world. It almost became my only source of commitment and inspiration and I guess I will be devoting my career to it.

How did you decided to go to Italy to USA?

Living in New York has always been the biggest aspiration of my life. New York was a forbidden dream for me! It is such a vibrant and exciting place, also so young and reckless. So, when my partner at the time was been transferred to NY from Italy for work, we both couldn’t refuse … and the rest is history.

How did you begin that kind of unusual job? Where this idea came from?

I am an architect and interior designer by profession, but cooking is definitely my calling. When I realized authentic Italian food was hard to find in the US, especially from the south of Italy, I became inspired to share my family’s recipe with others. Cooking helped me maintain my Italian roots despite the distance from home.

Cooking comes so easy and natural to me; it is something innate that I cannot control.

I started hosting dinner with strangers in New York using a social dining experience app on which people can book a seat at my table, come over, enjoy a homemade meal that comes with so much culture and soul, and make connections.

Sometimes talking with a stranger over a meal is the most intimate thing you could do. There is no judgment, no barriers; just openness.

Do you have any favorite recipe on your menu?

I have quite a few favorites dishes, but If I have to mention one, it would be Neapolitan ragù! It’s a slow-cooked tomato sauce with different kind meat, simmered for hours until it gets a rich texture, string flavor, and earthiness. It’s a recipe passed for generations in our families in Naples.

What was the most interesting memory for you in this journey?

The most interesting memory in this journey is a little curious kid I used to be, working with my grandpa Pasquale’s orchard, and harvesting with him fresh ingredients.

How Amato Cibo Works?

Amato Cibo, which in Italian literally means “beloved food” is an intimate and sensory journey to motherland, Italy, and down deep Naples, to my childhood made of simple ingredients, stand out flavors, and vivid memories. All I love about food given to my guests, and customers.

How the Covid-19 process affects your job?

COVID affected my cooking because I’m turning a big passion for a real profession and devotion.

With this method you can explore thousands of delicious food around the world. You just need to find the social eating experience that is right for you on proper destination. Then we’re sure you’ll find the perfect food experience. Your personal chef is waiting to meet you and share their food story with you.

If you want to learn more about Amato, please visit https://amatocibo.com/

Balistreri’s

By

Daphne Reznik

-

September 17, 2020

0

Being from Chicago, I have distinct memories of trips to the Wisconsin Dells and Milwaukee that flicker into my brain when I try to conjure up early childhood trips with my parents and little sister. That definitely means frozen custard. Specifically, Kopp’s with its unintentional and naturally retro vibe, carried over from the “old days.” But as an adult traveling for work, due to the necessity of figuring out an actual meal on the road, I discovered what is termed Milwaukee-style pizza. Who knew there was a specific type of pizza born in Milwaukee?

Cut “tavern style” in little squares, with a thin, crispy but just-doughy-enough crust, this pizza is topped with what Wisconsin does best: cheese from the homeland. OMG it is so delicious!

I discovered this mind-blowing new-to-me style of pizza at Balistreri’s Italian American Ristorante on Blue Mound Road. There is also a location, not too far away, in Wauwatosa.

James Balistreri, who started this family business, nailed it. He began his career in the mid-1950’s at Bella Food Service in the Milwaukee’s Merrill Park Neighborhood. By 1968 the first Balistreri’s Italian Ristorante in Wauwatosa opened with his Blue Mound location opening in the mid-1990’s.

The focus for this family’s legacy is high-quality ingredients. Honestly, this is what I always preach about pizza: I love every style I’ve ever tried, but only respect and eat a second time, those that have ingredients with flavor. Often you end up with bland cheese and cardboard crust. Not here my friends. Toppings are clearly subjective, but I will say this: if you are a fan of sausage on pizza, do it here, a short drive to Chicago. I honestly don’t know if it is a coincidence or not, but they put the best sausage I’ve had outside Chicago on their pizza. And that is a high compliment from this pizza (and sausage) snob!

I realize there may, for some crazy reason or another, be someone out there not in the mood for pizza but wanting the ambience, scent and flavors that go with amazing pizza. This place should still be on your list if that’s your situation. I can tell you that the side of sautéed octopus is on my short-list for a trial. I mean really, octopus with onions, garlic, tomato and Calabrian hot peppers- how can I not have this on my short-list to go with an Italian entrée like a beef and pork lasagna or a braised short rib ravioli? Not limited to pasta and risotto, the menu also includes veal and chicken dishes like scallopini, piccata and marsala, a whole section for seafood listing “Frutti de Mare” and “Cioppino alla San Francisco” of course but, importantly, steak. There are so many options I only wish I were closer. I truly wish I could review more than the pizza, but I will be honest, I will be hard-pressed to wander from their pizza if and when I make it to Milwaukee again.

Balistreri’s is casual and old-school Italian-American with an interior that matches. This place has the ambience you want and expect walking in under the green, white and red sign with retro script which hangs over the door beckoning you to check the place out.

And yes, they have a full bar. You can get a rich wed wine to compliment your marinara or a martini to preface your meal of course. But you can also get, wait for it, ice cream drinks!

Don’t forget to hit one of the Kopp’s locations for their “flavor of the day” treat which might be anything from creamy and citrusy “Orange Dream” to a decadent mix of espresso and chocolate “Tiramisu.” You can’t really go wrong.

Balistreri’s


	6501 West Blue Mound Road Milwaukee, Wisconsin 53213 USA
	http://www.balistreris.com/
	414.258.9881

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJY9P14N0aBYgRK3ASje8OH-4”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”balistreris-italian-american-ristorante-wauwatosa” title=”Balistreri’s” review_num=”3″]

Fritter time!

By

Bailey Woodean

-

September 17, 2020

0

Fritters can be made with a variety of ingredients. Here are some of mine and my family’s personal favorites!

Vegetable Fritters With Garlic Herb Dipping Sauce

Vegetable Fritters with Garlic Herb Sauce

Ingredients

Garlic herb dipping sauce

1/2 cup sour cream
1/2 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp salt
1/8 tsp pepper

Vegetable fritters

1/2 lb. frozen broccoli florets
1 cup of frozen corn
1 carrot
3 green onions
1/4 tsp garlic powder
1 tsp salt
1/2 cup all-purpose flour
2 large eggs
3 Tbsp cooking oil

Instructions

Make the garlic herb dipping sauce first, so the flavors have some time to blend. In a small bowl, stir together the sour cream, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Refrigerate the dip until ready to eat.
Allow the broccoli and corn to thaw, or use the defrost function on a microwave thaw to them. Finely chop the broccoli. Peel and grate the carrot using a large-holed cheese grater. Slice the green onions.
Add the broccoli, corn, carrots, and green onion to a large bowl. Also add the flour, eggs, garlic powder, and salt. Stir until everything is evenly combined.
Heat 1 Tbsp cooking oil in a large non-stick skillet (cast iron, ceramic, or Teflon) over medium heat. Once the skillet is hot and the oil is shimmering, add the vegetable fritter batter to the skillet in ¼ cup dollops, pressing the mixture down to a flat pancake once it’s in the skillet. Cook the fritters for about 3 minutes on each side, or until deep golden brown on both sides. Cook 3 or 4 fritters in the skillet at a time, adding another tablespoon of oil between batches. Transfer the cooked fritters to a paper towel-lined plate.
Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.

Corn fritters

https://www.allrecipes.com/recipe/18040/corn-fritters/

Ingredients

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounces) can whole kernel corn, drained

Instructions

Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt, and sugar. Beat together egg, milk, and melted shortening; stir into the flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Zucchini fritters

https://www.cookinglight.com/recipes/zucchini-fritters

Ingredients

1 pound (about 2 medium) zucchini, grated
3/4 teaspoon kosher salt, divided
1 1/2 ounces (about 1/3 cup) all-purpose flour
1/4 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 garlic clove, finely chopped (about 1 tsp.)
3 tablespoons olive oil
4 teaspoons reduced-fat sour cream
2 tablespoons finely chopped fresh chives

Instructions

Preheat the oven to 250°F. Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl. Let stand until zucchini has released water, about 15 minutes. Discard liquid. Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.
Add flour, Parmesan, eggs, and garlic to the bowl with zucchini; stir until combined.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium. Add 1 heaping tablespoon zucchini mixture to the skillet, flattening with a spoon to create a 3-inch round. Repeat to make 3 more fritters. Cook until golden brown and slightly crisp, about 2 minutes. Flip and continue cooking until browned on both sides, about 1 more minute. Transfer fritters to a large baking sheet lined with a wire rack, and keep warm in a preheated oven. Working in batches, repeat with remaining oil and batter.
Sprinkle fritters with remaining 1/2 teaspoon salt, and top evenly with sour cream and chives. Serve immediately.

Si Bon

By

Daphne Reznik

-

September 16, 2020

0

When it’s 115 degrees in the desert, Si Bon is an oasis for me. Even if it’s a cool 70, it is one of my favorite restaurants in the Coachella Valley. My parents have lived less than 5 miles from Si Bon for a few years now and every time I visit them, I go. Within hours of landing I end up there. I hit In-n-Out Burger once I exit the airport because, well, double-doubles are not available in Michigan. I typically time my flights to land around lunch time. No matter what time of year it is, the immediate desert heat hits my midwestern self and dinner is, without question, Si Bon.

Si Bon

That desert heat means Si Bon’s delectable, cool cucumber soup and their “Maine Lobster Chopped Salad.” I know that it shouldn’t be a reality that their lobster is some of the best I’ve had in my life (and yes, I have been to Maine and several states in New England many many times), but it is. The dressing is creamy tarragon and it balances the sweetness of the lobster perfectly. They always slice up some avocado across the top of the salad and it is the best possible dinner on a hot desert evening.

The ambience: Si Bon is set up bistro-style with cool art, stunning lighting and a patio that is misted when it’s hot out and heated on cooler nights. This place is a destination.

I know I started with my go-to for dinner so now I’ll backtrack to breakfast. If you want it simple, just with quality ingredients, you can order the breakfast sampler. Staples like eggs, potatoes, and a meat but instead of toast their specialty Belgian waffle. Bacon is an option but why get it when you can choose a hand-crafted sausage? My go-to there is their simple “Authentic Belgian Twin Waffles” which is served with a decadent maple syrup. Speaking of decadence, you can get the “Mango Stuffed Belgian Waffle” or if you want something seemingly healthier, “Caramelized Banana Oatmeal” – it is all excellent.

In all honesty, I’ve eaten lunch dinner there and gone in for breakfast the next morning, then lunch or dinner again the same week. There is so much fabulous-ness on the menu and the flavors are diverse, so you feel like you are having a new experience each meal.

If you’re stopping in at lunch, give one of their waffle sandwiches a go! You guessed it, their signature waffles replacing traditional bread. The first time I realized these existed we were on the patio and I saw the fried chicken version get delivered to a guy at the table next to us. All of us (this includes him) were stunned at the size of it. He gave it a big thumbs up, so if I’m ever feeling like I want hot fried chicken in the desert, I am more than willing to try it!

For dinner, we always ask about the special but often order off the prix fixe sunset menu. My mom has gotten everything from schnitzel on special to a dinner plate of fried chicken, which is on their regular menu. If I’m not eating that lobster salad, I’m doing their “Mussels Marinière” for something light or the “Filet Mignon Au Poivre” if I’m hungrier, which is topped with an outstanding peppercorn sauce.

Dessert here is worth the indulgence. Their chocolate mousse is not sugary-sweet but is reminiscent of dark Belgian chocolate and is a favorite of mine. If you want something cool and refreshing, Si Bon has an array of gelato flavors to select from. You get dessert as part of the prix fixe menu as well and truly, it is a perfect portion, just enough to enjoy without feeling overly full.

Bottom line: the food is excellent. The service and ambience are upscale casual (my favorite in the desert!) and I cannot recommend this place enough if you end up anywhere close to Rancho Mirage.

Si Bon


	40101 Monterey Ave Ste E5 Rancho Mirage, CA 92270
	https://www.sibon-sogood.com/
	760-837-0011

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJVXvMJb392oARmr3-tw7mYMo”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”si-bon-rancho-mirage” title=”Si bon” review_num=”3″]

In the mood for Japanese?

By

Bailey Woodean

-

September 16, 2020

0

In the mood for Japanese? Whole chicken shoyu ramen

https://www.olivemagazine.com/recipes/one-pots/whole-chicken-shoyu-ramen/

Ingredients

whole chicken 2.5kg
vegetable oil 1 tbsp

Soy-marinated eggs

eggs 2
soy sauce 100ml
mirin 50ml
caster sugar 1 tbsp

Stock

kombu a 20cm piece, cut into strips (see notes below)
bonito flakes two handfuls (optional), (see notes below)
spring onions 6, whites roughly chopped, greens finely sliced to serve
garlic 1 bulb, halved horizontally
carrot 1, roughly chopped
ginger 2 thumb-sized pieces, sliced
dried shiitake mushrooms 2

Crispy chicken

vegetable oil 2 tbsp
white miso 100g
ginger a thumb-sized piece, finely chopped
garlic 2 cloves, crushed

To serve

frozen ramen 3 x 200g portions
sweetcorn 150g tin drained and rinsed
nori 1 sheet, cut into 4 squares
sesame seeds 2 tbsp, toasted
Chiu chow chili oil (see notes below)

In the mood for Japanese? Whole chicken shoyu ramen

Instructions

Put the eggs into a small pan of boiling water for 7 minutes then drain and run under cold water until completely cold, drain again and shell. Mix together the soy, miring, and sugar in a bowl and add the eggs. Marinate for 5 hours or overnight, turning every now and again.
Heat the oven to 200C/fan 180C/gas 6. Remove the legs from the chicken by cutting down either side of the main body part of the chicken, popping out the joint, and removing the legs. Split the legs into two by cutting through the joint between drumstick and thigh. Remove but keep the skin from the thigh. Put the chicken onto a large baking tray, and the skin onto a small one. Remove both wings from the chicken and add to the large baking tray.
Next, carefully remove both breasts by cutting down either side of the breast bone, until you have two separate pieces. Remove the skins, add to the small tray, and put the meat into a container, cover, and chill. Put the chicken carcass onto the large tray and drizzle with 1 tbsp oil and season. Roast for 1 hour, turning everything halfway through until caramelized. Put the skins in the oven to crisp for the final 30 minutes.
Put the kombu into a large pan and pour over 3 liters of just-boiled water. Leave to infuse for 50 minutes, then add the bonito flakes to infuse for 10 minutes, if using. The resulting broth is known as dashi. Use a sieve to fish out the bonito and kombu (it doesn’t matter if you don’t get it all).
Remove the chicken pieces from the oven and put the thighs and drumsticks onto a plate to cool. Lower the main carcass into the pan containing the dashi and add the remaining stock ingredients. Strip the meat from the thighs and drumsticks, cover and chill, and add the bones to the stock. Simmer the stock gently for 21/2 hours. Strain and tip back into a large pan. Add 6 tbsp of the cured egg marinade to the stock and season. Bring back to a simmer and add the chicken breasts to poach for 15-20 minutes or until cooked through. Remove, rest for 10 minutes, then slice.
Meanwhile, for the crispy chicken, heat the vegetable oil in a pan and add the shredded thigh and drumstick meat. Fry for 5 minutes, tossing regularly until caramelized. Stir in the miso, ginger, and garlic, and cook for 1 minute. Keep warm.
To serve, cook the ramen in a large pan of boiling salted water following pack instructions and divide between four bowls. Spoon over the stock, add slices of chicken breast, piles of sweetcorn, nori squares, and the crispy miso shredded chicken. Finish with spring onion greens, sesame seeds, chili oil, a shard of the chicken skin, and the soy-marinated eggs cut in half.

A Review Of Vida Garden

By

Ossiana Tepfenhart

-

September 15, 2020

0

Hey friends! It’s been a long time since i’ve done restaurant reviews, but lately, I’ve decided to start doing it again. As far as restaurants go, loving good food is in my blood and I’ll be damned if I’d stop doing it. Today, we’re going to talk about a restaurant that needs to check its attitude problem.

I’ll be honest. I’ve had a very, very rough couple of weeks. I’ve been dealing with clients who didn’t pay, a total lack of attention from my partner, a busted elbow, as well as a slew of abuse from other people in my circles. Usually, when this happens, I’ll go out to a new restaurant to get my mind off things. This night, Vida Garden was supposed to be that place.

Vida Garden

Unfortunately, the bouncers kept finding reasons to reject me at the door. I was polite. I even went back home to dress up again. After attempt number three to get in, I finally interjected and asked them, “Look, if you don’t want me here, why don’t you just tell me?”

Maybe it was the fact that my partner isn’t white. Maybe it’s because my eyes were puffy from crying all day. Maybe it was because I clearly looked desperate for a night out. Whatever it is, the bouncers made sure to get aggressive with my spouse and I. What’s sadder? We were half the bouncer’s size.

Usually, I try to give myself a break and go out elsewhere. Instead, that night, I snapped. I straight up had a meltdown at the side of the road. All I wanted was a nice night out, a bit of romance, and some fun. And somehow, a bunch of snobs didn’t think I was good enough to have as a client.

That night I drove home and decided to do nothing but scream and cry. It’s not flattering to me, but it’s true. I broke down. I couldn’t do it anymore and my partner was beyond livid. Like, new restaurants should be happy to have new clients. What was their deal?

Whatever it was, they probably might end up reading this article sooner rather than later. If they do, I hope they learn a few things…

Check your attitude problem. That person who is going to an upscale restaurant dressed kinda funny might be a food critic for a magazine. This could have been a great review, but it now is a testament to your bullshit behavior. You’re not that hot. Be humble, and you’d make a lot more money.
If you’re new, you should learn who’s who in the area. I’m not saying I’m anyone major, but I am saying that I’m not the only published magazine writer who lives in the area. If you treat them like dirt, don’t be surprised if magazines blackball you or charge you crazy advertising fees.
A person who looks shaggy but walks around like they own the place probably tips well. Just saying, I usually tip 15 percent for bad service. I’ve been known to tip as much as 25. Please tell your waiters about the money they lost there.
People will never forget how you made them feel. When I think of My Ranch Taquiera, I can’t help but smile because I truly connected with the guy who was cooking those tacos. I was thrilled to hear about his American dream coming true. With you? I’ll remember how your restaurant acted as very unnecessary salt in the wound.

Real talk, you lost what could have been extremely loyal regulars. Think twice, Vida Garden.

Not your basic pizza recipe

By

Bailey Woodean

-

September 14, 2020

0

Looking for some out of this world pizza recipes? Look no further!

Beet Pesto Pizza with kale and Goat Cheese

Beet Pesto Pizza with Kale and Goat Cheese

Ingredients

1 lb gluten-free pizza dough
1 cup beet pesto
2 cups kale leaves thinly sliced*
1.5 cups mozzarella cheese grated
2 ounces goat cheese

Instructions

Prepare the beet pesto and the pizza dough.
Preheat the oven to 415 degrees F.
Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
Bake the dough for 5 to 7 minutes with no toppings.
Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Note: the kale will cook down in the oven.
Bake pizza for 20 to 25 minutes or to desired crisp.
Allow pizza to cool 5 minutes before serving.

Uncommon Ramen BBQ Chicken Pizza Bake

https://www.food.com/recipe/uncommon-ramen-bbq-chicken-pizza-bake-336753

Ingredients

6 ounces ramen noodles, any flavor
1 egg, beaten
1⁄4 cup parmesan cheese, finely grated
2 tablespoons vegetable oil
2⁄3 cup barbecue sauce
1 cup cooked chicken, chopped into 1/2 inch chunks
1 cup mozzarella cheese, shredded
1⁄2 red onion, thinly sliced
5 ounces canned mandarin orange segments, drained well

Instructions

Remove ramen noodles from their packages and cook in boiling water until just al dente (1-2 minutes). Save the flavor packets for another use.
In a large bowl, beat the egg and parmesan cheese.
Drain the noodles very well and add to the large bowl, mixing quickly to combine.
Preheat the oven to 450 degrees F.
Heat a 12-inch cast-iron skillet over a medium heat until hot. Once hot, add the vegetable oil and tilt the pan to coat the base and sides with it. Add the noodles to the skillet, using a fork to help you spread them out to cover the base in an even layer. Press down using a metal spatula to compact it down. Cook over a medium-low heat until golden and slightly crisp underneath.
Spread the BBQ sauce over the noodles, scatter on the chicken and mozzarella. Top with the onions and mandarin segments. Add any of the optional toppings now too.
Bake for 10-15 minutes until the cheese has melted and is starting to brown.
Remove from the oven and use a metal spatula to help loosen the pizza from the skillet. Slide-out into a cutting board, cut into wedges, and serve.
Note: you can also make two 9-inch pizzas from this recipe. The crust will be slightly thinner. Just use a 9-inch skillet instead of a 12-inch and only use half the cooked noodle mixture for each pizza base.

Grilled Four onion pizza

https://www.priestranchwines.com/recipes/Grilled-Four-Onion-Pizzas

Ingredients

8 ozs store-bought refrigerated pizza dough
2 garlic cloves, grated or minced
1 1/2 tsps freshly ground pepper
1 3/4 tsps kosher salt, divided
1 1/4 cups extra-virgin olive oil, divided
4 large leeks
4 green onions, sliced into 3 inch lengths
12 ozs fontina cheese, coarsely shredded
2 tbsps chopped fresh chives

Instructions

Preheat the grill to medium-high (450º). Divide pizza dough into 2 balls and let rest at room temperature until no longer stiff, 20 to 30 minutes.

Prepping:

Blend garlic, pepper, 2 tbsp oil, and 1/2 tsp of salt in a medium bowl

Cooking onions:

Heat remaining 2 tbsp oil in a large frying pan over medium heat. Add leeks and remaining 1/4 tsp salt and cook, stirring often, until softened, about 8 minutes. Add green onions and cook, stirring often, until wilted, about 3 minutes. Stir into a bowl of garlic oil.

Pizza dough:

Stretch each ball of dough into a 12 inch round and place on a lightly oiled sheet of parchment paper. Flip each dough round onto a preheated grill and then remove parchment paper. Grill, covered, until dough puffs, about 2 minutes. Transfer rounds to a baking sheet, grilled sides up.

Final Steps:

Sprinkle the grilled side of each round with 1 cup of cheese, then half of the onion mixture and half of the remaining cheese. Using a wide spatula, transfer pizzas to grill and cook, covered, 1 to 2 minutes. Then pop any large bubbles of dough (this keeps the pizza fairly flat so toppings stay on). Cook until browned and crisp on bottoms, 3 to 5 minutes more. Remove pizzas from the grill, sprinkle with chives and enjoy a glass (or 2) of our Grenache Blanc. Enjoy!

Castelli’s Ristorante

By

Daphne Reznik

-

September 13, 2020

0

Wondering if you can get waiters in classic tuxedo-style uniforms, white tablecloths, a mural on the wall and magnificent red sauce in a pleasantly dark and retro Italian joint in the desert? Yes, you can. You just must make a reservation at Castelli’s Ristorante in California’s Coachella Valley on Highway 111 in Palm Desert.

Castelli’s Ristorante

It starts with the ambience, then you get hit with the garlic bread from a traditional and formal server and, just like that, you are off to a remarkable dining experience. So, let’s move right to the service. You are catapulted back in time with the formality and care these servers bring your experience.

You get the feeling they’ve done this “forever” and can anticipate your dining needs. It’s relaxed dining because you don’t have to work at being served. I appreciate that when I go out to dinner and if you do, this is the place to go. It is formal without being ornate and extravagant. Like most places in the area, you can dress pretty casually. It is the desert after all.

The food: OMG that bread! I, without embarrassment, never hesitate to get refills on it. Spoil yourself, it is worth it. It is delicious on its own or alongside a starter salad. Notated on the menu as broken by hand, the lettuces they use are always crisp and fresh. Go with their Italian dressing (shocker I’d recommend it here right?) or if you love Caesar, it is worth that indulgence on a salad for their dressing. I remember the salads there and that is not usually something I think about after leaving a restaurant!

On to the mains. I challenge anyone to be unable to find something on the menu. They offer everything from pastas and risottos (obviously!) to multiple chicken, pork and seafood options to stunning veal, lamb, and beef dishes. I’ve done the rack of lamb and sampled the steak – all perfectly cooked (I am picky and need it all medium-rare to be happy!).

The steak I ordered was the “Bistecca Pepe,” a New York Strip. While I adored the sherry wine sauce with the steak, I would still recommend going for pasta and trying those sauces. My personal favorite dish: cannelloni. With this dish you get both the marinara and a super-light, luxuriously creamy white sauce. The cannelloni itself is homemade and the veal mixture is smooth and silky, with lots of flavor.

The wine list is extensive, with plenty imported from Italy, so you can order a perfect pairing by the glass for each course or a bottle for the table. Side note: there is a small bar on one side of the restaurant if you just want to pop in for a drink and some ambience.

There may be some regulars that do this from what I’ve seen there however, in my opinion, you need to go there to eat, not to nosh. If you only want a salad or appetizer, go somewhere else- this is an all-in experience and it would be a true waste to not sample something from every part of the menu, including dessert. They have everything from home-made chocolate mousse to gelato. And, of course, espresso options, with or without alcohol added.

My parents have lived in Palm Desert for several years and the area has no shortage of Italian restaurants, but this one is so classic Italian American and I’ve enjoyed everything I’ve tried. Only about 25 minutes from Palm Springs, it remains my favorite. Being in the Palm Springs area, you may not be surprised when I tell you what I sadly discovered the first year I learned about this place, it’s closed for the summer and re-opens with the “season” as snow-birds flock back to the desert.

Castelli’s Ristorante


	73-098 Hwy. 111 Palm Desert CA
	https://www.castellis.cc/
	760-773-3365

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJVXovU3H-2oARZ2IBIy0bvJg”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”castellis-palm-desert” title=”Castelli’s Ristorante” review_num=”3″]

Le Yaca

Google Reviews

Yelp Reviews

Grandma’s Chicken Casserole

Ingredients

Instructions

Ground Beef Casserole

Ingredients

Instructions

Smoky Sweet Potato & Black Bean Casserole

Ingredients

Instructions

We asked Giuseppe Amato

Can you give some information about yourself?

How did you decided to go to Italy to USA?

How did you begin that kind of unusual job? Where this idea came from?

Do you have any favorite recipe on your menu?

What was the most interesting memory for you in this journey?

How Amato Cibo Works?

How the Covid-19 process affects your job?

Google Reviews

Yelp Reviews

Vegetable Fritters With Garlic Herb Dipping Sauce

Ingredients

Instructions

Corn fritters

Ingredients

Instructions

Zucchini fritters

Instructions

Si Bon

Google Reviews

Yelp Reviews

In the mood for Japanese? Whole chicken shoyu ramen

Ingredients

Instructions

Vida Garden

Beet Pesto Pizza with kale and Goat Cheese

Ingredients

Instructions

Uncommon Ramen BBQ Chicken Pizza Bake

Ingredients

Instructions

Grilled Four onion pizza

Ingredients

Instructions

Castelli’s Ristorante

Google Reviews

Yelp Reviews

Follow us on Instagram @fooddrinkmag

POPULAR POSTS

POPULAR CATEGORY

Add to Collection

No Collections