Top 6 rated tomato-based sauce brands

By

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June 27, 2020

Are you planning on having an Italian dinner night this week and want to make sure you’re using the best store-bought tomato sauce? Well, you have come to the right place!

These results are based on a taste test and article done by https://www.huffpost.com/entry/the-best-jarred-tomato-sauce_n_972479.

#6 Francesco Rinaldi Traditional Marinara

We start with the 6th place winner on this list of top 6 rated tomato sauce brands. Francisco Rinaldi Traditional Marinara sauce is a pretty popular brand. Although, it has been described as “A good basic sauce. I could easily doctor this up.” “Subpar.” “Very smooth texture.” in the huffpost.com taste test article.

I would highly recommend this sauce for beginner home chefs that want a base sauce to experiment with. It won’t break the bank price-wise ($3.25 per jar at many grocery stores). And it will likely complement most Italian dishes. I would serve this sauce with a dish that packs a punch of flavor on its own, such as Italian sausage and pasta dishes.

#5 Gia Russa Marinara

Gia Russa Marinara is one of the more pricey tomato sauce brands as it is typically sold for about $7.39 per jar and can be found at many grocery stores. The price might be why this sauce has placed fifth on this taste test list. Although, the reviewers describe the sauce as follows: “Comforting.” “More complex than the others.” “Too oily.” “Tastes like real tomatoes, and also oddly meaty.” “Very nice.”

So, based on the reviews the sauce seems to please some by not all. I would likely use this sauce in a casserole or even a lasagna due to the comforting flavor profile that it offers.

#4 Prego Traditional

Prego Traditional tomato sauce is definitely a sauce brand that you have heard of before. Prego is a great choice for the beginner home chef because it is more neutral than some of the others on the list. Reviewers describe Prego as follows: “Good base, but this doesn’t stand out.” “Lots of herbal flavors.” “This kind of tastes like Domino’s pizza sauce.” “This sets a decent standard.”

Based on the taste tester reviews and my own personal experience with Prego brand sauce, I would use this as a last resort sauce. The flavor profile is basic and truly doesn’t offer anything special to any dish. Prego can be purchased at nearly any grocery store or convenience store in the country.

#3 Barilla Traditional Marinara

Barilla Traditional Marinara tomato sauce is probably one that you have heard of before, maybe you have even tried it. It may even be your go-to for pasta night. But, when it comes to this huffpost.com taste test it lands in the third-place position.

Reviews describe this sauce as follows: “This tastes so classic and comfortable.” “This is great because I love garlic.” “Yum. Basil-y and nicely pureed.” “Fine for dorm rooms.” Based on these reviews I would likely use this sauce on a homemade pizza. That way I could doctor it up and make it taste even better with the cheese and other pizza toppings.

#2 Rao’s Homemade Marinara Sauce

Rao’s Homemade Marinara Sauce may have been dubbed the runner up in this taste test but it is well deserved as a top spot! Reviewers for this taste test describe this tomato sauce as “Good chunkiness and thickness.” “Pretty good, I would buy this.” “I like the softness of the tomatoes.” “Full flavor!”.

Rao’s Homemade Marinara Sauce can be purchased at https://www.raos.com/ along with the full list of available products. Based on the reviews I would likely pair this particular tomato sauce with a pasta dish such as spaghetti and meatballs or maybe even a baked ziti. Be prepared for the cost, though. It runs about $8.99 a jar.

#1 Giada De Laurentiis for Target — Vegetable Marinara

The winner of the taste test was created by none other than Giada De Laurentiis. The reviewers describe the sauce as “The hands-down winner. Fresh, full flavor.” “Very rich and complex flavor. Love it!” “Good base, but way too much red pepper.” “Very veggie-flavored, but nicely balanced.” “Good if you like red pepper.” as said in the huffpost.com article. Giada’s sauce can be purchased at most Target stores for $2.99. It seems that the sauce is made with a noticeable amount of red pepper flakes but it also has a delicious vegetable labor profile so I would likely pair this sauce with either chicken Parmesan, stuffed zucchini, or eggplant Parmesan.

What’s for dinner?Pulled bbq chicken sandwiches with pasta salad

By

Bailey Woodean

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June 27, 2020

0

Pulled barbecue sandwiches are often made using pork which is certainly delicious and I highly recommend giving it a try! But, since my husband doesn’t eat red meat and our son prefers chicken, I decided to give it a try with chicken breast!

BBQ Pulled Chicken Sandwiches

https://www.delish.com/cooking/recipe-ideas/recipes/a51339/bbq-pulled-chicken-sandwiches-recipe/

This is a great recipe that uses a rotisserie chicken but, since I didn’t have one on hand I decided to use chicken breast. It turned out great!

Ingredients

2 tbsp. apple cider vinegar
1 tbsp. Worcestershire sauce
1/2 c. ketchup
2 cloves garlic, grated
1 1/2 large red onions, 1 thinly sliced and 1/2 finely diced
kosher salt
Freshly ground black pepper
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 rotisserie chicken, deboned and shredded
4 sandwich buns
2 tbsp. salted butter, at room temperature
bread and butter pickles

Instructions

Preheat the oven to 350º. In a large pot over medium heat, combine apple cider vinegar, Worcestershire sauce, ketchup, garlic, and diced onion. Cook, stirring occasionally until onion is softened, 2 minutes. Season with salt and pepper, then add brown sugar and Dijon mustard and bring to a boil. Simmer for 2 minutes, then fold in shredded chicken and stir until chicken is warmed through.
Meanwhile, place sandwich buns on a sheet pan. Lightly butter each bun and toast until golden brown.
Spoon chicken on a toasted sandwich bun, then add the sliced onion and pickles.

Traditional pulled pork

https://www.delish.com/cooking/recipe-ideas/recipes/a51267/slow-cooker-pulled-pork-recipe/

Ingredients

1 onion, finely chopped
3/4 c. ketchup
3 tbsp. tomato paste
1/4 c. apple cider vinegar
1 tsp. paprika
1 tsp. garlic powder
1 tsp. mustard powder
1 tsp. cumin
1 (3- to 4-lb.) pork shoulder, trimmed of excess fat
Kosher salt
Freshly ground black pepper
Coleslaw, for serving
Buns, for serving

Instructions

Combine onion, ketchup, tomato paste, apple cider vinegar, and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to a slow cooker, covering it with ketchup mixture. Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
Remove pork from the slow cooker and transfer to the bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns with coleslaw.

Lemon Herb Mediterranean Pasta Salad

https://cafedelites.com/lemon-herb-mediterranean-pasta-salad/#wprm-recipe-container-40166

Ingredients

12 ounces | 350 grams dry pasta (Penne)

For the lemon-herb dressing:

1/3 cup olive oil
2 tablespoons fresh-squeezed lemon juice
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons finely chopped fresh parsley
2 teaspoons garlic, minced
2 teaspoons dried oregano, minced
1 teaspoon dried basil
1/2 teaspoon salt
Cracked pepper, to taste

For salad:

4 cups Romaine (or cos) lettuce leaves, washed and dried
1 large cucumber, diced
1 avocado, peeled, pitted and chopped
1/2 of a large red pepper (or capsicum), deseeded and cut into thin strips
9 ounces (250 grams) grape or cherry tomatoes, halved
1/2 a red onion, thinly sliced
½ cup pitted kalamata olives, sliced
1/3 cup sun-dried tomatoes packed in oil, drained
5-6 tablespoons crumbled feta cheese

Instructions

Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
Serve immediately.

Traditional Moroccan Breakfast

By

Kayla Eaton

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June 26, 2020

0

Marrakech has been one of the most beautiful cities I have ever been to. The food was phenomenal, the people were kind, and the atmosphere was extraordinary. One of the best restaurants I went to was right around the corner from my Riad and served some of the best breakfast I have ever had in my life. It was on a beautiful balcony that overlooked the rooftops of the city.

Moroccan Breakfast

If you ever get to go to Morocco, specifically Marrakech, Café Clock is one of the best places to enjoy a simple breakfast with the most refreshing mint lemonade you will ever taste. The breakfast itself is simple but like nothing you will ever try in the United States. It is quite simply the most superb breakfast you will ever have.

There is something magical about trying new foods away from your home country. A few days a week, my fiancé and I would sit on the deck of a wonderfully built restaurant to enjoy the food, the scenery, and each other. This commonly found breakfast in Morocco, believe it or not, is to live for.

Must Tries at Café Clock

Now I would be lying if I said I only ate here once; in fact, I ate here a few times because the food was so beautiful. I had an excellent breakfast with a cappuccino that was remarkably different from the cappuccinos I have had in the States the first time I went. The second time I went, I had the most mouthwatering mint lemonade that was ever created. It was bitter, fluffy, and had a lot of cinnamon. I loved it. Here are a few must-haves if you are to enjoy what Café Clock has to offer.

• Khobz and Jam- This is a type of bread traditionally served with jams and olive oil or with a side of butter. The dough is grainy but flat enough that it is almost like a pancake, only less sweet. It is not featured on their menu but it is baked fresh each morning, so you will have to be sure to ask if it is ready. It comes in one simple rolled up piece that is easy to split and entirely filling.

• Muesli with Fresh Fruit and Yoghurt- A tasty breakfast that is filling yet seems very light when you start eating. It is filled with yoghurt, oats, and the freshest fruit you will ever encounter. It pairs great with the bread and jams.

• Berber Eggs- These are different from regular eggs because Berber eggs are cooked in a clay pot and served how a tagine would be served. It is a mixture of ingredients and spices. The tagine pot allows the egg to slowly simmer and steep in all of the spices. One of the most incredible dishes you will experience at Café Clock.

• Scrambled Eggs- This dish comes with roasted tomato that gives it a great zest and a vibrant look. Each egg is scrambled perfectly and can be a great addition to your morning bread with jams.

Now, this restaurant serves breakfast, lunch, and dinner. The most remarkable thing about this restaurant in Marrakech is that they will have guests come and perform live music at night. It is a fantastic experience that you do not want to miss out on. You must go to enjoy a leisurely breakfast with tea and lemonade, or a fun night out to hear the different voices in Marrakech. Each time I went to Cafe Clock, I made it my mission to try something new and they never failed to impress.

	224 DERB CHTOUKA, KASBAH, MARRAKECH, MOROCCO
	https://www.cafeclock.com/
	(212) 5243-78367

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJSXNuuk7urw0RpsrQ9sOA8-U”]

Spicing things up with peppers!

By

Bailey Woodean

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June 26, 2020

0

Peppers come in so many different styles, flavors, and colors. Let’s take a look at how adding peppers to our dishes can help spice them up a bit.

Dump-and-Bake Stuffed Bell Peppers Casserole

https://www.theseasonedmom.com/stuffed-bell-peppers-casserole/#wprm-recipe-container-46613

Ingredients

½ lb. extra-lean ground beef, ground turkey breast, or ground chicken breast (at least 93% lean)
½ cup uncooked long-grain white rice
½ cup frozen diced onion (or about ½ of a small onion, diced)
1 medium sweet bell pepper (any color), diced
1 can (14.5 ounces) diced tomatoes, drained
2 cups beef broth
8 ounces tomato sauce
2 teaspoons minced garlic
1 tablespoon soy sauce
1 teaspoon Italian seasoning
¼ teaspoon salt
1/8 teaspoon pepper
½ cup grated cheddar cheese

Instructions

Preheat the oven to 375 degrees F. Spray an 8- or 9-inch square baking dish with cooking spray.
At the bottom of the prepared dish, arrange uncooked beef, uncooked rice, onion, bell pepper, and diced tomatoes. Break up the meat into small pieces with your fingers as you spread it around so that it cooks evenly throughout. Use your hands to gently combine everything.
In a separate large bowl, whisk together beef broth, tomato sauce, garlic, soy sauce, Italian seasoning, salt, and pepper. Pour over the beef mixture.
Cover tightly with foil and bake for 35 minutes.
Remove foil, stir everything, and cover with foil again. Return the dish (covered) to the oven for an additional 15 minutes, or until the meat, rice and vegetables are fully cooked and tender. If using a glass or ceramic baking dish, you may need to increase the baking time.
Remove foil. Sprinkle the top of the casserole with shredded cheese. Place in the oven uncovered for about 3-5 more minutes, or just until the cheese melts.

Garlic Parmesan Pasta with Chicken & Roasted Bell Peppers

Ingredients

8 ounces uncooked rotini (whole grain preferred or gluten-free if desired)
2 large carrots, peeled sliced
1 zucchini, chopped
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
3 tablespoons olive oil, divided
4 tablespoons chicken broth, plus more if necessary
4 garlic cloves, minced
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil
1 teaspoon oregano
salt and pepper
1 pound chicken breasts, organic if available

Instructions

Preheat the broiler to high. Cut bell peppers in half and place on a foil-lined baking sheet, skin sides up. Broil for 8-10 minutes or until blackened.
Once blackened, remove from the oven and transfer to a plastic ziplock bag. This will help the skin sweat so that you are able to peel it off easily. Keep in the bag for 10 minutes, then peel and slice into strips; set aside.
In a medium bowl, mix together two tablespoons of olive oil, chicken broth, garlic, basil, parmesan cheese, basil, and oregano; set aside. Next, generously season chicken with salt and pepper and set aside.
While peppers are cooking and/or sweating, you can cook the pasta according to package directions.
In a large skillet, drizzle a teaspoon of olive oil and add in carrots and zucchini. Saute while pasta cooks. If carrots and zucchini absorb all oil add in a few tablespoons of chicken broth.
Next, drain pasta, transfer back to skillet and turn heat to low; stir in the Parmesan cheese mixture.
Add in sliced roasted bell peppers. Add salt and pepper to taste. Keep pasta over low heat while you cook the chicken.
Heat a separate skillet over medium-high heat and drizzle two teaspoons of olive oil in. Add in chicken and cook for 6-8 minutes on each side or until chicken is no longer pink and juices run clear.
Slice chicken and then add to pasta. Sprinkle with a bit more parmesan cheese. Serves 6, about 1 1/2 cups each.

The appeal of the restaurant industry?

By

Bailey Woodean

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June 25, 2020

1

This is not an easy business to be part of. So why do people flock to it?

There are so many reasons that a person may want to go into the restaurant industry. Let’s take a look at the following reasons one by one.

A love for cooking

If you have a love for cooking then you are very likely going to flock to the restaurant business. But, there is a difference between loving to cook and being good at it. In order for a person to be successful in a restaurant kitchen, they need to have passion, love, and talent for cooking.

While most people either love to cook or hate it, the talent that is required can be instilled in the person who truly wants to pursue a career in the culinary arts. If you are part of this category of people then you will need to start looking into culinary schools or programs in your area. Most restaurants will not hire a chef that is not professionally trained in some way, so your best bet is to start with the education and then figure out which kind of restaurant you fit into.

A love for eating

Maybe you are not as passionate about making the food as you are about eating it. That’s okay! You may even enjoy eating food so much that you want to work in a restaurant. In fact, if this is your reason for flocking to the restaurant business then you may want to try to get a job at your favorite restaurant but go for a position that you would do well in. For example, apply for a waiter or waitress position if you don’t have a lot of restaurant experience or if you don’t have a lot of culinary or business education under your belt then you would likely do best starting in a lower position.

There is always the opportunity to work your way up the ladder later on. Now, just because you work in a restaurant and you love to eat doesn’t mean that you should eat the customer’s food, order food to eat without paying or eat while on the clock but, it does mean that you’re in the perfect location to eat the food you love whenever you clock out.

The desire to own your own business

Maybe you are flocking to the restaurant business because you want to own your own business. This is a great reason, especially if you have the education and training under your belt to do so. However, a restaurant is not the only type of business that you can own so make sure you want to own a restaurant before you actually own one.

The possibility for expansion

The restaurant business is tough to keep successful, but it can do very well if in the right hands. In fact, if you own a successful restaurant then you may look into expanding the floor plan to be able to accommodate more customers. Or, you can open additional locations which means you would be the owner of a restaurant franchise!

The desire to take on a challenge

Perhaps you are one of those people that always want to take on a new challenge. As appealing as a new challenge may be, the restaurant business is probably not the place to do it. However, it could be a good challenge for those with experience and education in the food industry. If you don’t, then owning a restaurant would likely end up being a challenge that will not only be the end to the restaurant but it would also likely put you severely in debt.

Continue on with the family business

Now, this is a very special reason to go into or continue to stay in the restaurant business. This would likely only work out if you were already a member of the family’s restaurant to continue it. If you do not have any restaurant experience then even taking on your family’s restaurant would be a bad idea. Consider passing the restaurant on to someone that can handle it.

Recipes for busy college students

By

Bailey Woodean

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June 25, 2020

0

Even during these uncertain times, college students are busy studying and taking exams. The difference is that they are forced to do so from their homes instead of a lecture hall and library. I know first hand how trying these times are for college students as my husband attends chiropractic school online while trying to work and help take care of our three-year-old. It’s not easy, that’s for sure. So what are some easy dishes for students to make that won’t take up too much time but also won’t pack on the pounds?

Easy Dinner Ideas for college students: Roasted Vegetable Pasta

https://www.loveandlemons.com/easy-dinner-ideas/#wprm-recipe-container-42169

Ingredients

4 carrots, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
3 zucchini, cut into 1-inch pieces*
10 cherry tomatoes
1 tablespoon extra-virgin olive oil, more for drizzling
1 tablespoon sherry vinegar
2 garlic cloves, minced
½ teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme
16 ounces penne pasta
½ cup crumbled feta cheese
½ cup fresh basil, more for garnish
Juice of ½ lemon
Pinches of red pepper flakes
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.
Place the carrots and onions on the first sheet and the zucchini and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 20 to 30 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the warm pasta to the large bowl with the roasted vegetables and toss to coat.
Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
Garnish with more fresh basil and generous drizzles of olive oil.

Honey Garlic Shrimp

https://sallysbakingaddiction.com/quick-healthy-dinner-20-minute-honey-garlic-shrimp/#tasty-recipes-66445

Ingredients

1/3 cup honey
1/4 cup soy sauce (I use reduced sodium)
1 Tablespoon jarred minced garlic or 2 teaspoons fresh*
optional: 1 teaspoon minced fresh ginger
1 lb medium uncooked shrimp, peeled & deveined
2 teaspoons olive oil
optional: chopped green onion for garnish

Instructions

Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Dessert in The Red-Light District

By

Kayla Eaton

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June 24, 2020

0

When I think of the red-light district in Amsterdam, I think of coffee shops that are drastically different from American coffee shops. Or maybe I think of truffles with a little red mushroom marking each shop that carries them. I never knew that the red-light district was also known for its incredible desserts and pastries.

Ввласенко / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0)

Each made mouthwatering, made with care, and a ton of sugar. Every other shop you walk by has some form of treats or goodies displayed in their window. I truly believe part of Amsterdam’s experience is to try all of these wonderfully made desserts. They have a small-town vibe with significant tasty food options on every corner.

Some of them will seem like the ones from home but taste so much better. Maybe it was the fact I was somewhere new and exciting that made the flavors pop out so much more. Whatever it was, it made the food desirable and delicious. Every time I tried something new, it was so flavorful, fresh, and extreme I couldn’t help but eat more.

Desserts to Try in Amsterdam red-light district

• Rene’s Croissants Amsterdam– This fantastic stop and go place has open walls and standing tables. The first thing you will see is the fantastic selection of treats. On the very top, you will see churros that are perfectly golden, hot, and crispy. They are my go-to recommendation for a quick sweet snack. The churros are perfectly fried and then topped with powdered sugar before they get handed over to you. It is one of the best things you will taste all day. Stop in to try some of their yummy waffles too.

René’s Croissanterie
Damstraat 20 1012 JM Amsterdam The Netherlands
Phone: +31(0)20 – 638 83 48
Fax: +31(0)20 – 620 01 39
Mail: info@renescroissanterie.nl

• Sweetella– An easy walk from the train station in the heart of the city, they are open until 1 am every night a perfect place to stop for the midnight munchies. They offer the most delectable waffles that you can cover in warm chocolate drizzle or my personal favorite hot caramel sauce. Every bite is sweet, chewy, and fluffy. However, they can combine chewy and fluffy. I am a fan and will always recommend this place to anyone going to Amsterdam.

Warmoesstraat 53, 1012 HW Amsterdam

• Winkel 43– This cafe provides a comfortable sit-down place to enjoy their phenomenal apple pie. The crust is thick and perfectly crusty, filled to the brim with caramelized apples and the best cinnamon-sugar flavor you can find in Amsterdam. Of course, it is topped with a substantial amount of whipped cream. It is the perfect spot to enjoy the Dutch Apple Pie and a shot of espresso.

Noordermarkt 431015 NAAmsterdamNederlandinfo@winkel43.nl 020-6230223

• Van Stapele– Homemade cookies for all the cookie lovers out there. The shop is small and you will have to find somewhere else to eat most days. There is a line always going out the door. The cookies are fresh, warm, gooey, and come in many different varieties. Because of how busy they are you will be sure to get a fresh cookie any time you go.

HEISTEEG 4 1012 WC AMSTERDAM INFO@VANSTAPELE.COM
TELEFOON:020-7779327

You can walk down any street in Amsterdam or stop any person to tell you where to go. Everyone is friendly and will show you the best places to eat. One of the coolest things to do in Amsterdam is to walk through the streets and try snacks from each place you find fascinating.

Dutch food is simple and straightforward. It is not overly processed and a meal will have many vegetables in it. Their desserts? Filled with fruits, powdered sugar, and the perfectly crusted dough. Much of the desserts that I tried in Amsterdam were less processed than anything I had ever tried in the United States.

The interesting story of Wolfgang Puck

By

Bailey Woodean

-

June 24, 2020

0

Much of the I formation found in this article can be found at https://en.wikipedia.org/wiki/Wolfgang_Puck

Wolfgang Puck is arguably one of the most talented professional chefs of our time. He is not only a chef but also the owner of several Michelin Star rated restaurants. But, what do we really know about the infamous Wolfgang Puck?

Greg in Hollywood (Greg Hernandez) / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)

Wolfgang Puck before the fame

Wolfgang was born in Austria in 1949. His mother remarried and Wolfgang took his stepfather’s last name, Puck. His mother was a pastry chef and inspired Wolfgang to begin experimenting in the culinary arts. When he got older, Puck decided to study under Raymond Thuilier as an apprentice in several establishments in France. When Wolfgang was 24, he ventured to the United States. Two years later he moved to Los Angeles, California, and became part-owner and chef to Ma Maison restaurant.

Wolfgang married quite a few times and has two sons that he shares with one of his ex-wives.

Wolfgang and everything he is today

In the decades that followed, Wolfgang opened, owned and/operated many restaurants including:

Spago, Puck’s first restaurant opened on the Sunset Strip (1982) serving California cuisine but later relocated to Beverly Hills.[19]
Spago Istanbul by Wolfgang Puck at St. Regis Istanbul.[20]
Chinois on Main, Santa Monica, California (1983), Asian fusion.

Postrio, San Francisco (1989), Mediterranean and Asian fusion.
Spago, Beverly Hills (1997), known for serving California cuisine. Spago Beverly Hills, Spago Las Vegas, Spago Maui, Spago at Singapore’s Marina Bay Sands resort, and Spago Beaver Creek.
Postrio, Las Vegas.
Trattoria del Lupo, Las Vegas.
CUT by Wolfgang Puck at Four Seasons Hotel New York Downtown
CUT in London, Beverly Hills, Las Vegas and Singapore’s Marina Bay Sands resort.[21]
CUT by Wolfgang Puck at The Address Downtown Dubai
CUT by Wolfgang Puck at The Mondrian Doha
CUT by Wolfgang Puck at Four Seasons Hotels Bahrain Bay[22]
Five-Sixty was located in Dallas and featured Asian-inspired New American cuisine. After 11 years, it closed in April 2020, felled by COVID-19.[23]
The Source, Washington, DC, modern interpretation of Asian cuisine located at the Newseum.[24]
Wolfgang Puck B&G (2009) in Los Angeles.
Wolfgang Puck at Disney Springs at the Walt Disney World Resort.
Wolfgang Puck Catering at Museum of Science in Boston.
Wolfgang Puck Pizzeria and Cucina, MGM Grand Detroit in Detroit
Wolfgang Puck Steak, a signature restaurant of MGM Grand Detroit in Detroit.[25]
Wolfgang Puck American Grille, a signature restaurant located in the Borgata Hotel & Casino in Atlantic City.
Springs Preserve Café, Las Vegas.
WP24 by Wolfgang Puck located in The Ritz-Carlton in downtown Los Angeles, modern Chinese cuisine.
Wolfgang Puck Pizzeria in Cucina, Las Vegas.
Wolfgang Puck Bistro located in the South Coast Plaza in Costa Mesa, California.
Wolfgang Puck Express:
JC Penney in Monroeville, Pennsylvania at Monroeville Mall.
Denver International Airport
Indianapolis International Airport
Logan International Airport, Boston
McCarran International Airport, Las Vegas, Nevada
Seattle-Tacoma International Airport, Seattle, Washington
Seidman Cancer Center at University Hospitals in Cleveland, Ohio
Terminal 1, Pearson International Airport in Toronto, Ontario (closed)
Disney Springs at the Walt Disney World Resort in Orlando, FL.
Wolfgang Puck Bar and Grill Summerlin, Las Vegas
The Kitchen by Wolfgang Puck:
Amway Grand Plaza Hotel, Grand Rapids, Michigan
Calgary International Airport, Calgary, Alberta
Greenville–Spartanburg International Airport, Greenville, South Carolina
Hartsfield–Jackson Atlanta International Airport, Atlanta, Georgia
Washington-Dulles International Airport, Washington, D.C.
Changi International Airport, Singapore
Hong Kong International Airport, Hong Kong

Gryffindor / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0)
Wolfgang Puck Cafe in the Aichi Arts Center in Nagoya, central Japan.

Wolfgang has also earned a laundry list of awards and accolades over the course of his career including:

Being inducted into the Fine Dining Hall of Fame
Receiving the James Beard Foundation Award
And even receiving a star on the Hollywood Walk of Fame and many more!

Submasters review

By

Bailey Woodean

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June 23, 2020

0

Located at 105 Main street in North Tonawanda, New York is Submasters. They seem to be well-known and beloved here in Western New York. Their website even says that they are an award-winning pizza restaurant. But, I have to say that I was not impressed enough to be handing out awards for any of it.

http://www.submasters.us/

Online ordering

Due to the virus lockdown, we had to order our food for delivery through DoorDash. We have used this service several times and I can honestly say that it is easy to use the site and DoorDash has decent options to choose from. However, I am disappointed that there isn’t a ”pay with cash” option and I feel that some of the fees that are added on are unnecessary.

Delivery

The delivery driver obeyed the ”contact-less delivery” option that I selected and our food was carefully handled. However, Submasters shouldn’t offer delivery to Niagara Falls as they are more than 10 miles away in North Tonawanda. Our food arrived well packaged but cold and soggy. I do not hold the delivery driver accountable but rather the restaurant for offering their services over such a distance that it would compromise the quality of the food.

The menu

As their name suggests, Submasters offers a variety of submarine sandwiches.

Steak subs
Chicken subs
Sausage subs
Burger subs
Classic house subs

They also offer:

Quesadillas
Burritos
Chicken fingers
Wings
Pizza
Specialty pizza
Cauliflower dough pizza
Salads
Burgers
Healthy menu options
Family dinner options
Beverages
Sides including fries, deep-fried mushrooms, onion rings, and various forms of mac n cheese.

Their prices are mostly comparable to other pizzerias though the quality of the food didn’t justify the price. But, more on that later.

It seems to me that Submasters offers the same menu items as nearly every pizza restaurant in the area (and in the country) with the exception of a few possibly unique items including:

Tuna burrito
Dill pickle pizza
Baked apple pizza

The food

My husband and I saw that Submasters offers a few special deals. One of which was 2 full subs and 2 small orders of French fries for $22. That seemed reasonable to us so we decided to take advantage of it.

My husband ordered a chicken finger sub with hot sauce. His sub was minimally flavored, soggy, and cold. He was not happy about it at all. His small order of French fries came with a couple of packets of ketchup but he French fries themselves were soggy, cold, and not seasoned.

I ordered a steak and cheese sub with mayo and I added deep-fried mushrooms to it for an additional $.75 fee. It may sound like an odd addition but, I felt it would be just crazy enough to work and I must admit that even the sound of my arteries clogging didn’t stop me from being excited about it.

When my food arrived I was quickly disappointed. The French fries were soggy, cold, and not seasoned in the least. My French fries also came with a couple of packets of ketchup but even they couldn’t save the French fries. The steak and cheese sub was not toasted (or if it was you couldn’t tell because of how soggy the bread was).

There was a decent amount of chopped steak and melted cheese and there was a decent amount of mayo, however, the steak wasn’t seasoned and it was quite bland and grizzly.

The deep-fried mushrooms that I added on for an additional fee turned out to be floppy, slices of canned mushrooms (not fresh at all) that were likely pulled from the can and placed in the steak as it cooked on the griddle. The mushrooms were in no way breaded or deep-fried and while my arteries appreciated the slightly reduced amount of grease and fat, my taste buds and my mental excitement were vastly disappointed.

My final recommendation

I can honestly say that I do not understand how Submasters earned any award based on the experience that we had. Their menu items can be found at nearly any pizza restaurant and most of them would likely do a better job than Submasters. I will never again order from this pizza restaurant and I will actively try to steer others from them as well.

Images included were taken after toasting my food in the oven for about 20 minutes.

Eat like you’re in Seattle, Washington

By

Bailey Woodean

-

June 23, 2020

0

Seattle, WA is known for many things, the largest of which is likely the Space Needle. But, did you know that there are several dishes that are quite popular with Seattle’s locals and tourists?

Seattle-style Smoked Salmon Chowder

https://littlespicejar.com/smoked-salmon-chowder/#

Ingredients

3 tablespoons butter
1 medium yellow onion, diced
2 stalks celery, diced
6 cloves garlic, minced
1 lb. potatoes, diced (Yukon gold or russet)
¼ teaspoon fennel seeds
2 bay leaves
½ teaspoon dried basil
1 (15 ounces) can diced tomatoes, drained
2 ½ -3 ½ cups stock (fish, shrimp, or chicken)
2 tablespoons capers + 1 tablespoon brine
2 tablespoons tomato paste
4-ounce cream cheese
4 teaspoons low sodium Old Bay seasoning
1 cup heavy cream
4 ounces shrimp (chopped or use salad shrimp)
8 ounces thick-cut smoked salmon, roughly diced into small pieces

Instructions

Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the onions and celery and cook, stirring, until translucent and softened about 5-6 minutes. Add the garlic and the potatoes. Crush the fennel seeds between your fingers and add them in. Add the bay leaves, dried basil, diced tomatoes, 2 ½ cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 8-15 minutes or until the potatoes cook all the way through. The timing may vary as this depends on how small you dice your potatoes.
When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the tomato paste, cream cheese, and old bay seasoning. Allow the cream cheese to melt into the soup.
Add the heavy cream and reduce the heat to low, allow the chowder to gently warm through until a light simmer develops. Add the shrimp and smoked salmon and let everything just heat through.
Serve the chowder immediately or as I recommend, chill the chowder for several hours before serving. This will allow the flavors to develop further and will help thicken the chowder further. Rewarm before serving. Use additional stock to thin the chowder to preference. Season with additional salt as desired.

Seattle Dogs

https://www.bettycrocker.com/recipes/seattle-dogs/99419aa1-84be-4e02-a687-eba223b9b621

This recipe may sound odd to those that have yet to try a Seattle Dog, but let me tell you, it is popular for a reason!

Ingredients

8 beef hot dogs
4 oz cream cheese, softened (about 1/2 cup)
8 hot dog buns, split, toasted
½ cup sauerkraut
¼ cup pickle relish
¼ cup chopped onion
Mayonnaise, if desired
Ketchup and mustard, if desired

Instructions

Heat gas or charcoal grill.
Place hot dogs on the grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
Spread 1 tablespoon cream cheese on the cut side of the bottom half of each bun. Place hot dogs on buns. Top with remaining ingredients.

Seattle is known for more than their hot dog, they are also known for their first barkery (a bakery making treats for our canine friends). The below recipe is one of their doggy favorites!

Barkery’s Pretzel Treats

https://www.rover.com/blog/seattle-barkery-pretzel-recipe/

Author: Dawn Ford, Seattle Barkery

Yield: 8-10 large pretzels

Ingredients

1 1/2 cups canned plain pumpkin
2 large eggs
1/2 cup peanut butter
6 cups chickpea flour (if you can’t find chickpea flour, you may substitute with oat flour or whole wheat flour)

Instructions

Preheat the oven to 375˚
Line a baking sheet with parchment paper.
Beat the pumpkin puree, eggs, and peanut butter in a large bowl with a mixer on medium-high speed until well combined.
Gradually beat in the flour until a stiff dough forms.
Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan.
Bake until the pretzels are golden brown, 12 to 16 minutes.
Let cool on the baking sheet.
Enjoy!

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Ingredients

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Online ordering

Delivery

The menu

The food

My final recommendation

Images included were taken after toasting my food in the oven for about 20 minutes.

Seattle-style Smoked Salmon Chowder

Ingredients

Instructions

Seattle Dogs

Ingredients

Instructions

Barkery’s Pretzel Treats

Ingredients

Instructions

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