breakfast of champions

You know how you buy an ingredient for a recipe, use the tiniest scoop, then have the majority of it left to deal with?  How sometimes those things go bad before you can find a use for them?  With the recipe I found, a leftover container of mascarpone is not a problem. 

strawberry mascarpone grilled cheese

 This sandwich was inspired by a recipe for a mascarpone and Nutella grilled cheese topped with strawberries, but if I bought a jar of Nutella, I'd be in the same mess all over again.  And as good as Nutella is, I didn't want it around to chocolify every breakfast.  So, I cut the Nutella and put the strawberries inside the sandwich.  Also, the recipe called for brioche, which I couldn't find at my local grocery store, so I went with challah.  I was pleasantly surprised that the challah I got happened to be orange-flavored.  That meant the bread was the sweetest part of the sandwich, with the cheese mild and creamy and the strawberries a welcome tartness.

Tomorrow, I might put bananas with the strawberries.  Or maybe I could top the strawberries with some fresh basil and make a sweet, syrupy balsamic reduction to dip the sandwich in.  I was just telling my friend that my incredibly technical grad courses this semester are killing my creative brain.  I hope today a little of that brain came back!

In my tweens, I developed a fail-proof system for making grilled cheese (since that was basically all I could cook).  Butter both pieces of bread, then place them buttered sides together on the cutting board, so as not to get butter everywhere.  Ingenious, right?  I thought so.  Anyway, then put your cheese and whatever else on top of the bread stack you made, then when you're ready to cook them, separate the buttered pieces and assemble the sandwich in the pan.  This worked well for me today, since I could add one more smear of mascarpone to the top piece of bread before closing the sandwich.

Strawberry Mascarpone Grilled Cheese
adapted from Sweet & Saucy (be forewarned--the blog plays music)

4 slices brioche or challah bread
2 tbsp butter
2-4 tbsp mascarpone, as much as your heart desires
6 strawberries, rinsed and sliced

Butter one side of each slice of bread.  Then smear 1-2 tbsp mascarpone on the other side of each slice.  Place strawberry slices, overlapping, on top of mascarpone.

Heat cast iron skillet to medium heat.  Cook sandwiches until browned on each side.  Attend to the pan carefully, since these went from golden to black for me very quickly.  Also, turn with care since the mascarpone doesn't really stick the slices together like a slice of American cheese would.

"the best tuna salad"

I'm not kidding.  I have a recipe for the tastiest, best-textured tuna salad I've ever had.  And yes, you do need a recipe for tuna salad.  Plus, making easy flavorful lunches is what I'm all about during the school year.

I've had a love/hate relationship with canned tuna over the course of my life.  When I was little, I don't think I knew that it was fish.  And once I realized that it was not some sort of canned chicken, I was done.  Since then, I've been back and forth, craving tuna salad and then taking a hiatus after gagging on the fish taste.  I recently got over my fish issues (Japan had a great deal to do with that), so I was ready to hop back on the tuna saddle.  I know that's a catfish--use your imagination.  

image from cowancollectionanimation.blogspot.com

I have tried many different kinds of canned tuna with varied satisfaction.  At the suggestion of Cook's Country, I'm sticking with white albacore packed in water from now on.  I ate some of this on a spinach flatbread with lettuce and tomato today.  So good.

The Best Tuna Salad
from Cook's Country magazine

3 cans white albacore tuna packed in water
2 tbsp olive oil
1/4 c minced onion
2 tsp lemon juice
1/2 tsp sugar
salt & pepper
1/2 c plus 2 tbsp mayo
1 celery stalk, minced (I always skip this because I don't like crunchy tuna salad)

Drain tuna and pat dry with paper towel (so the olive oil won't bead up on the water).  Microwave olive oil and minced onion for about 2 minutes, until onion begins to soften.  Mix onion mixture with tuna, lemon juice, sugar, 1/2 tsp salt, and 1/2 tsp pepper.  Let marinate for 10 minutes.  Stir in mayonnaise.  You can add dill or roasted red peppers and capers for something different.

Oh, and by the way, this is me.

what's been cooking

Matt and I are heading to Tokyo on Saturday. That means the next several blog posts will be about Japanese food, hopefully while we're still over there. Before we go, I want to clear out my stash of recently-cooked meals, especially before all the spring/early summer ingredients are gone. The following are all recommended recipes--some have a link to a recipe and some just have the ingredients listed. Enjoy!

strawberry chicken club sandwich

potato frittata with bacon

burger with horseradish havarti, bacon, caramelized onions, mayo, and greens on pretzel roll

asparagus panzanella

grilled chicken fajitas

mixed green salad with strawberries, grilled chicken, avocado, spring onions, and Bolthouse Farms mango vinaigrette

three-cup chicken with green beans (no photo)

brew city 2

Last weekend Matt and I made what was only my second trip to Milwaukee. This time we saw a restored copy of Japanese "horror" film, Hausu or House at the UW-Milwaukee Union. More silly and psychedelic than scary, it's the only kind of horror movie I'll sit through.



Before dinner we ate at a Chinese place called Fortune. The woman who teaches Mandarin Chinese at my school recommended Fortune because they offer separate American and Chinese menus there. Though it looks like your typical take-out Chinese joint from the outside, my coworker told me that it was "real" Chinese food. I thought it was a good sign that more of the restaurant's patrons were Asian than not.

ma po tofu

shredded pork with Chinese pickles

The ma po tofu was flavorful and more spicy than most Chinese dishes that are labeled "spicy". The pork dish was a bit salty for our taste, with soy sauce as the overwhelming flavor. I would like to go back and try some other unfamiliar Chinese dishes, perhaps with ordering recommendations from someone who knows actual Chinese cuisine.

After the movie, we headed across town to a bar that Matt had scouted out. The Palomino Bar is owned by the same people who run Comet Cafe, which I've mentioned before. They both have the same playful vintage charm that I'm a sucker for. They also both have interesting and appealing menus that I would love to try again.

The big draw for Matt was their Velvet Elvis sandwich, a This-is-Why-You're-Fat-worthy creation involving bananas, peanut butter, and bacon on grilled bread. It wasn't as bad as I'd expected, but I couldn't handle much of its richness so soon after the Chinese food. Matt was all about it.

The side options and dipping sauces were many and varied. We opted for onion strings and crispy brown tater tots with Cajun cream sauce. I wish I had some tots right now...

The biggest draw for me was the first item on the cocktail menu: a Moscow mule. I was recently introduced to this drink concept and knew at once that it was my new drink of choice. The Moscow mule is an old school easy-to-drink cocktail that apparently popularized vodka in the U.S. during the 1940s. The Palomino Bar is totally the kind of place that would serve the all-but-forgotten drink.


I first made these at home since I didn't know where I could order one. A couple of shots or vodka (or gin for a Gin-Gin Mule), juice from half a lime, and ginger beer are all you need. Oh, and cute copper mugs that I am now coveting. Does anyone know a place in Madison that serves Moscow mules? Gin and tonics just won't cut it anymore.

another easy dinner

Somehow when I'm menu planning, I can manage to fill one week with incredibly painstaking recipes and the next with very simple meals. I typically don't notice this trend until the groceries have been purchased and it's time to cook. It seems his week has been on the easy side. Here's a sandwich recipe that took us less than 20 minutes to whip up tonight.

These sandwiches are a more modest version of the super-sweet Monte Cristo which is typically topped with powdered sugar and raspberry jam (sometimes Matt fixes his that way still!). What makes these Monte Cristos is a french toast-style bread filled with some kind of meat and cheese.

Turkey Monte Cristos
adapted from Family Circle
Makes 4 sandwiches

8 slices sourdough bread (the crustier the better!)
sliced turkey breast
4 slices muenster cheese
Dijon mustard
tomatoes (optional--we just happened to have some around)
arugula, basil, or spinach leaves
3 eggs
1 tbsp milk
1/4 tsp nutmeg
1/4 tsp cayenne pepper
2 tbsp butter

Assemble the sandwiches with the mustard, turkey, tomatoes (if using), muenster, and greens. Beat the eggs in a bowl with the milk, nutmeg, and cayenne.

Heat 1 tbsp of the butter in a nonstick skillet over medium-high heat until bubbly. Quickly dip each side of the assembled sandwich in the egg mixture. Fry two sandwiches for a few minutes on each side, until brown and the egg is cooked and the cheese is beginning to melt. Transfer the sandwiches to a warm oven and turn the skillet down to medium heat. Cook the other two sandwiches. Serve with your favorite kettle chips. Easy!

*Note: If you'd like to make a more traditional Monte Cristo, leave off the mustard, add ham, dust with powdered sugar at the end, and serve with raspberry jam.

It's been a couple weeks since I've posted though I've had some good meals and good shopping lately. Two weeks back we had friends for a dinner of two dishes that we had never made before. Luckily, all went better than expected.

pork shoulder with chipotle orange barbecue sauce

caramelized apple skillet cake

Matt put together the barbecue pork in the slow cooker the night before. I've been nervous about the slow cooker after having made an extremely dry bison roast a few years back. That being said, this roast was perfect. After 24 hours on low, it was fall-apart tender and very flavorful. Matt usually doesn't like barbecue flavors, but we all enjoyed this unique combination of seasonings.


Pork Shoulder with Chipotle Orange Barbecue Sauce
from Simply Organic by Jesse Ziff Cool

1/2 c fresh orange juice (we used Simple Orange)
1/4 c honey
2 tbsp red wine vinegar
2 tbsp Dijon mustard
1 whole canned chipotle chile pepper, pureed or minced
1 tbsp vegetable or light olive oil
2 garlic cloves, minced
1 tbsp salt
1 1/2 tsp ground cumin
1/2 tsp ground cinnamon (we left this out)
1 pork shoulder or butt roast (4 to 5 pounds)
1 tbsp finely sliced green onions

Preheat the oven to 450 degrees (if using the oven).

In a small bowl, combine the orange juice, honey, vinegar, mustard, chile pepper, oil, garlic, salt, cumin, and cinnamon (if using).

If using the slow cooker, put pork in cooker, coat with sauce, and cover with lid. Cook on low for 24 hours.

For oven roasting, put the pork in a roasting pan that can be easily covered and coat the pork complete with sauce. Cover with a lid or foil. Reduce oven to 200 degrees. Roast the pork, without opening the door, for 5 hours. Check to see if it is falling-apart tender, and if not, cover and roast for about 30 minutes longer, or until it is tender. Sprinkle green onions as a garnish. Serve with coleslaw on its own or slice/shred and eat on a bun.

For dessert I made an apple skillet cake, which I started after our friends had arrived. Be warned, it takes longer than you might think. We've been lucky enough to have local apples available at our co-op until mid-February, though they've been pretty soft in the last few weeks. That made them just right for making applesauce and this cake.

The batter under the apples is sweet and fluffy with a delightful crunch from a bit of cornmeal. Be sure to layer plenty of apple slices on the bottom of the skillet. At the blog where I grabbed this recipe, the outcome of too few apples was batter stuck to the bottom of the pan, making it difficult to remove. My cake did not get as brown as The Amateur Gourmet's, most likely because I didn't leave the sugar and butter mixture to bubble in the pan long enough. Still, the cake was delicious and I will definitely make it again.

Caramelized Apple Skillet Cake
From The Amateur Gourmet, originally from Karen DeMasco's The Craft of Baking
(click on the link for step-by-step photos)

1 cup sugar
8 tablespoons (1 stick) unsalted butter, very soft
2 tart baking apples, such as Mutsu or Granny Smith (I used whatever I could find!)
3/4 teaspoon pure vanilla extract
2 large eggs, separated
3/4 cup plus 3 tablespoons unbleached all-purpose flour
3 tablespoons coarse yellow cornmeal or fine polenta
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/3 cup whole milk (2% worked for me)

Preheat the oven to 350 F.

In an 8-inch ovenproof skillet, preferably cast iron, combine 1/4 cup of the sugar with 2 tablespoons water, stirring to make sure all of the sugar is damp. Cook over high heat, stirring occasionally, until the sugar turns a golden brown caramel, about 2 minutes. Remove the pan from the heat and whisk in 2 tablespoons of the butter.

Peel, core, and using a mandoline or a sharp knife, cut the apples crosswise into 1/8-inch thick rings. Tightly shingle all of the apple rings over the caramel, starting around the outside of the skillet and working toward the center, overlapping the slices.

In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3/4 cup sugar, the remaining 6 tablespoons butter, and the vanilla. Beat on medium speed until light and fluffy, about 3 minutes. Mix in the egg yolks, one at a time.

In another bowl, whisk together the flour, cornmeal, baking powder, and salt. In three additions, add the flour mixture, alternating with the milk, to the butter mixture. Using a rubber spatula, scrape the batter into a large bowl.

Clean and dry the bowl of the electric mixer well. Add the egg whites and, using the whisk attachment on medium speed, beat to soft peaks, about 4 minutes. In three additions, fold the whites into the batter. Spread the batter evenly over the apples in the skillet.

Bake, rotating the skillet halfway through, until the cake is golden brown and firm to the touch, 45 to 50 minutes. Place the skillet on a wire rack and let it cool just until the cake is warm, about 30 minutes (we flipped and ate ours after only 10 minutes or so and it was just fine!). Then run a knife around the edge of the cake and invert it onto a plate. Serve warm or at room temperature.

The cake is best eaten the day it is baked but can be kept at room temperature, wrapped in plastic wrap, for up to 2 days.

another brush with greatness

before

after

Behold! Another recipe from Tom Colicchio's 'wichcraft cookbook. Many of the recipes in the book involve a complicated meat preparation in order to produce the sandwiches. I was initially intimidated by this, but then realized that the recipes make for two nights of meals: one where I cook the meat and eat it as the entree, the second when I use the leftover meat to make my sandwich. In a post on Serious Eats last week, I was reminded of a goal of mine: to make one large meat portion that will last for two or more meals. Stretching meat in this way is more economical, healthier, and more earth-friendly.

I made the short ribs Saturday evening (be ready to spend several hours near the kitchen) and then made the sandwiches Monday night for a quicker dinner. I couldn't imagine making the short ribs and the sandwich in one shot. This way worked much better.

The short ribs were served with very simple mashed red-skinned potatoes and the carrots that roasted with the meat. The mashed potato recipe is included below. Don't shy away from the horseradish in the sauce--I went on the light side and wished I had included the full amount for flavor. Also, for the sandwiches I didn't get around to pickling the vegetables, but I really wish I had. We just topped the sandwich with some thinly sliced radishes and carrots, but the tart quick-pickles would have really brightened the overall flavor. You'll need to make the veggies ahead, as they have to refrigerate for at least 24 hours. Maybe next time I'll make them while the meat braises.


Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish

adapted from 'wichcraft by Tom Colicchio

1 teaspoon vegetable oil
1 pound boneless short ribs, cut into 4 pieces (I used about 1 1/2 lbs with bones in, worked fine)
1/2 small carrot, roughly chopped
2 garlic cloves, roughly chopped
2 cups brown ale (I used a winter ale that I had on hand)
2 sprigs fresh rosemary or a few shakes of dried rosemary leaves
1 tsp Kosher salt
1/2 tsp black peppercorns, roughly crushed
2 tbsp prepared horseradish
4 thick slices aged cheddar
1 cup pickled vegetables (recipe below)

Preheat the oven to 325 degrees.

Add the oil to a large, heavy-bottomed, ovenproof skillet over medium-high heat. Add the meat and sear on all sides. (According to Smitten Kitchen, this step should not be rushed nor should the ribs be crowded. It should take between 15 and 45 minutes and can be done in two shifts if there's not enough room.) Remove the meat from the skillet and set aside. Add the carrot, onion, and garlic to the same skillet and saute until caramelized. Add the ale and deglaze. Place the meat back into the skillet and add the rosemary, salt, and pepper. Cover the skillet and transfer to the oven. Braise for about 2 1/2 hours, until fork tender. Remove and transfer the meat to a clean skillet. Keep oven on.

Strain the braising liquid and discard the fat. In a bowl, combine the strained liquid and the horseradish, and pour over the meat in the new skillet. Over low heat, glaze the meat as the liquid reduces. Remove from the heat when the pot is almost dry.

Mashed Red-Skinned Potatoes

from epicurious.com

2 pound red potatoes
1 cup whole milk (I used 2%)
1/2 stick unsalted butter, softened

Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.

Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.

Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.

Cut the baguette into four pieces and slice each in half. Remove some of the bread from the top halves. Slice the meat and distribute one piece on each bottom half of bread. Spoon some of the liquid left in the skillet over the meat. Place the cheese on top of the meat and transfer to the oven together with the top slices of bread. Remove once the cheese is melted and the bread is toasted. Spread some horseradish on the top slices (optional, but recommended). On the bottom halves, top the cheese with the pickled vegetables. Close the sandwiches, cut into halves, and serve.

Pickled Vegetables

from 'wichcraft by Tom Colicchio

1 cup white wine vinegar
1 cup white wine
1/2 cup sugar
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp black peppercorns
5 star anise
1 tsp kosher salt
1/2 bulb fennel, halved lengthwise and sliced (about 1 cup)
1/2 large carrot, sliced on the bias and cut in half (about 1 cup)
1 cup thinly sliced radishes
4 garlic cloves

In a saucepan, combine 2 cups water, the vinegar, wine, sugar, fennel seeds, coriander seeds, peppercorns, star anise, and salt and bring to a boil. Remove from the heat, and pour into a large bowl containing the fennel, carrot, radishes, and garlic. Set aside and refrigerate for at least 24 hours. Keeps well if refrigerated in its liquid for up to 2 weeks.

a brush with greatness

One day recently Matt brought home Tom Colicchio's cookbook from his sandwich joint, 'wichcraft. Seeing as we are both sandwich fans and Top Chef fans, it was a match made in heaven. And I feel like some of his incredible food knowledge may rub off on me if I make some of his recipes!

This past week I made two of the sandwiches and both were knock-outs. On the first, a roasted turkey sandwich, I cut corners a bit by using sliced deli turkey instead of roasting my own turkey breast. Can you believe that the grocery store was all out of whole turkey breasts? Next time (and there will be a next time) I will try to roast my own meat. Anyway, it was still delicious, so if you wanted a quicker meal, I would wholeheartedly recommend using some good-quality deli turkey.

The onion marmalade is delicious, similar to a caramelized onion jam I made to go with Thanksgiving leftovers, but with that great balsamic flavor. A few days after I made the onions, I found another use for the marmalade, Brunch Burgers from the Sticky, Gooey, Creamy, Chewy blog. Definitely on my "to make" list.


Roasted Turkey with Avocado, Bacon, Balsamic Onion Marmalade, and Mayonnaise

from 'wichcraft by Tom Colicchio

6 sage leaves
1 (3- to 4- pound) boneless turkey breast
2 tbsp unsalted butter, softened
Kosher salt and freshly ground black pepper
12 slices bacon
4 ciabatta rolls (I used slices of a country French sourdough loaf)
1/2 cup Balsamic Onion Marmalade (below)
1 ripe avocado, pitted, peeled, and sliced
4 tbsp mayonnaise

Preheat the oven to 350 degrees.

Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with butter and season generously with salt and pepper. Roast the turkey with 1 to 1 1/2 hours, until it reaches an internal temperature of 165 degrees. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it's removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.

In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.

Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350 degree oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

Balsamic Onion Marmalade

1 tbsp vegetable oil
4 medium onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar

Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft.

Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry.

Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry.

Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.

milwaukee in pictures (mostly food)

Lake Michigan & Milwaukee skyline

"Brew City Hot Brown" open-faced turkey sandwich with mashed potatoes, beer gravy, bacon, Swiss, and tomatoes
Comet Cafe

"Leghorn Sandwich" with chicken, cream cheese, and peach jelly
Comet Cafe

shu mai pork dumplings
EE Sane Thai/Laotian Restaurant

pad Thai
EE Sane Thai/Laotian Restaurant

my favorite bike
Rockerbox Motorcycle Street Party

Matt's favorite bike (+ my shadow)
Rockerbox Motorcycle Street Party

ginger pork stir fry by our host

"Scran the Eliminator" egg scramble with sausage, hot peppers, and colby-jack cheese
Comet Cafe

breakfast burrito
Comet Cafe

until next year...

I have actually been cooking--a lot--but I have been too busy to post lately. A few weeks back, towards the end of strawberry season, I made this delicious meal as sort of an ode to the berry.

Strawberry Avocado Club Sandwich and Salad with Strawberry Vinaigrette

You can get the sandwich recipe here. It is an unusual combination but it really works. Make sure you have plenty of the avocado mayo--it makes the sandwich. Though strawberry season is over, the sandwich would still be great without them.

arugula and strawberries

Tonight's dinner was a grilled chicken sandwich with roasted red peppers and arugula mayo on roasted garlic bread. Next time I think I'll include bacon too. The mayo would also be great on a veggie sandwich, with grilled zucchini, eggplant, and/or red onion.

I also made some oven fries, attempting to recreate the flavors in the amazing truffle fries at Dempsey's in Lawrence, Kansas. I sprayed the fries with some truffle oil (thanks, Mom!) and then tossed them in grated Parmesan and parsley.

grilled chicken sandwich with red peppers and arugula mayo
truffle and Parmesan oven fries

If you're looking for a way to use up a pile of arugula like we are (or even if you're not), check out the recipe for the mayo:

1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
from Epicurious.com

For dessert, we had one of my new favorite baked goods. Since it's strawberry season, I made these banana shortbread cookies to eat along with the fresh, local berries. The recipe is from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients.

banana shortbread cookie with ice cream and strawberries

spring vegetables

We've gotten our second CSA box and I'm really enjoying cooking with the fresh, local ingredients. Here are a couple of meals I've made this week:

This sandwich is one way we've taken advantage of asparagus season. The lemon aioli is very tasty.

California asparagus sandwich with roasted red peppers

Tonight we made a creamy potato soup that used up most of our many young onions. Also, we have quite a bit of spinach that we used to make our salad.

hot bacon spinach salad & scallion potato corn soup

It's been wonderful to use these veggies knowing what ground they've grown in, and that our money funded their growth directly. I like taking the middle man out of my food purchasing.

best

These are some of the best. This weekend I decided that the grilled chicken sandwich at Pier 500 is my absolute favorite chicken sandwich.

herb-marinated chicken breast with bacon, Jack cheese, basil mayonnaise, and quick-pickled cucumbers

One of my top three favorite kinds of fries are these salt and vinegar fries from Pier 500. (These are another favorite.)

salt and vinegar fries with chipotle ketchup and basil mayonnaise

I was glad to get back and have these in Hudson while visiting my family. I hope next time I'll get a photo of my favorite nachos from San Pedro Cafe.

foodfoodfood pt. 2

Man, I've been slow to post lately. I made it through an overnight trip to an educational conference and 2 nights/1 day of parent/teacher conferences, so I think I'm ready to rejoin the rest of the world now.

Way back on Valentine's Day weekend, my parents visited and we ate at yet another restaurant that's part of the Food Fight group: Bluephies. Their menu is pretty extensive, so it was hard to decide, but here's what we settled on:

Sun-dried Tomato Pasta: curly fettuccine with white wine basil cream sauce, chicken, leeks, and sun-dried tomatoes

The Bluephie: roasted turkey with caramelized onions, roasted red pepper, Dijon aioli, and mozzarella

Black Bean & Smoked Chicken Enchiladas

Dessert Sushi Sampler: Butterfinger Wontons, Dark Chocolate Truffle (by Gail Ambrosius), Vanilla Custard

Dessert Sushi Sampler: Chocolate Chip Cookie Dough Eggroll

I really liked my pasta and Matt enjoyed his sandwich. The enchiladas, which my mom and dad split, were nice, but I prefer the enchiladas at Tex Tubb's Taco Palace (yet another Food Fight place). We had fun trying the unusual (and very rich) desserts, but probably wouldn't get them again. All in all, everything was quite good, and we'd like to go another time. There many more pastas and sandwiches to try, as well as an entire page of desserts to conquer--like the huge slice of red velvet cake that was tempting us last time.