tag:blogger.com,1999:blog-77396570969390592812024-03-14T01:37:27.335-04:00The Hungry NomadA Food, Travel and Recipe BlogHungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.comBlogger265125tag:blogger.com,1999:blog-7739657096939059281.post-77588603368782064582013-01-28T17:30:00.000-05:002013-02-02T15:19:19.896-05:00A Foodie's Guide to New Orleans<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">The
most exciting time of the year in New Orleans also happens to
coincide this year with the Super Bowl. Follow this guide to get a full tour of town while eating the best treats.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Day 1: </span><br />
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<a href="http://hungrynomadeats.blogspot.com/2010/10/french-quarter-new-orleans.html"><span style="color: black; font-family: inherit;"><u><b>The
French Quarter: </b></u></span></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AdUo479V7oo/UQbvdIzeFuI/AAAAAAAAHZM/i4xG6Eqe79A/s1600/2006_11_cafe_du_monde_beignets.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black; font-family: inherit;"><img border="0" height="240" src="http://1.bp.blogspot.com/-AdUo479V7oo/UQbvdIzeFuI/AAAAAAAAHZM/i4xG6Eqe79A/s320/2006_11_cafe_du_monde_beignets.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">800 Decatur Street</span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">Starting
out in the <a href="http://hungrynomadeats.blogspot.com/2010/10/french-quarter-new-orleans.html" target="_blank">French Quarter </a>admire the wrought-iron balconies, tall
shutters, courtyards and horse carriages. Start
your walking excursion at the <b>French Market</b> located alongside the
Mississippi river (the first outdoor produce market in the US). Make
sure to pick up some hot sauce or my personal favorite Tabasco Sauce. You will soon smell the scent of beignets from <a href="http://hungrynomadeats.blogspot.com/2010/11/cafe-du-monde-new-orleans.html" target="_blank"><b>Cafe du Monde</b></a>. Stop
over for some of their famous sugar coated beignets and chicory laced
cafe au lait. I guess it is worth mentioning that while in New
Orleans, you should completely put aside any diet or idea of healthy
eating and indulge in Southern Cajun food.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Next, listen
to some local street musicians on <b>Royal street</b>. The street is closed
off on weekends allowing local artists to set up at every street
corner. Next, visit the <b>St. Louis Cathedral</b> and <b>Jackson Square</b> with
its manicured lawns and if you are in the mood to learn what the
future holds in store, sit down with one of the fortune tellers and
let your fortunes be told. Back on Royal street you can try a
little antique shopping and visit some of the amazing art galleries.
Wonder around the different streets and make your way over to <b>Bourbon street</b> to see one
of the most happening streets in America <a href="http://hungrynomadeats.blogspot.com/2011/02/just-your-typical-day-on-bourbon-st-new.html" target="_blank">(see post on Bourbon Street)</a>. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small; line-height: 14px;">Drago's Chargriled Oysters- 2 Poydras St</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">You
might be hungry at this point. For one of the best meals of your life
stop over at <b><a href="http://hungrynomadeats.blogspot.com/2011/01/mr-bs-bbq-shrimp-new-orleans.html" target="_blank">Mr. B's</a> </b>($$$) on Royal Street for their world famous barbecued shrimp. Not feeling
like having shrimp but want some of those oysters which make this town so
fabulous? Then <a href="http://hungrynomadeats.blogspot.com/2010/09/charbroiled-oysters-at-dragos-new.html" target="_blank">head over to <b>Drago's</b></a><b> </b>($$) for some of their world renown
chargrilled oysters. If you want to eat somewhere where the ambiance
screams New Orleans then make your way over to <b><a href="http://hungrynomadeats.blogspot.com/2010/11/acme-oyster-house-new-orleans.html" target="_blank">Acme's Oyster</a><a href="http://hungrynomadeats.blogspot.com/2010/11/acme-oyster-house-new-orleans.html" target="_blank"> House</a></b> ($$) to experience some live oyster shucking and eat it fresh or
chargrilled to perfection. Their bloody mary's aren't so bad either.</span></div>
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<u><b><span style="color: black; font-family: inherit;">The
CBD and Warehouse District:</span></b></u></div>
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<span class="Apple-style-span" style="font-family: inherit;">While
the French Quarter is ever consuming with so much to see, do and eat make sure you venture out of the Quarter and see the other beautiful
parts of New Orleans for I can assure you there is so much more to
New Orleans than the Quarter. Walking out west from the French
Quarter you will pass <b>Canal Street</b> which was once the glorious commercial
hub of town but has unfortunately failed to keep its glory. Beautiful
hotels are intertwined with cheap shops and run down storefronts. In
this area you will find some of my favorite places to eat. If you are
looking for a true Italian meal head over to <b><a href="http://hungrynomadeats.blogspot.com/2010/11/real-italian-cuisine-at-domenica-new.html" target="_blank">Domenica's</a> </b>($$) at the
Roosevelt Hotel (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.domenicarestaurant.com&src_bizid=Vz2RN55rTJBGn43K1v84nA&cachebuster=1359409495&s=9e3409b39a19190a4d0eb01a9be8b90b9fe50695bec9712f22f354c0d43d201c" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.domenicarestaurant.com</a>)</span>. Here renowned local chef John Besh and Alon Shaya
(my former landlord) cook up some of the best Italian dishes in town. For Franco-German cuisine, head to <b><a href="http://hungrynomadeats.blogspot.com/2012/01/luke-new-orleans-usa.html" target="_blank">Luke</a> </b>($$) another of John Besh's delicious restaurants where you can have fresh oysters or my favorite the burger and fries (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.lukeneworleans.com&src_bizid=GBTPC53ZrG1ZBY3DT8Mbcw&cachebuster=1359409444&s=726ff3f9a8850cb2d74d993966f3b25277f917d5f8c99e8f66d9d701ab7a28ca" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.lukeneworleans.com</a>)</span>.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jig5o8OYxKQ/UQbx1OmvjzI/AAAAAAAAHbI/H1FxhLIR9Q4/s1600/IMG_2302-1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black; font-family: inherit;"><img border="0" height="239" src="http://4.bp.blogspot.com/-jig5o8OYxKQ/UQbx1OmvjzI/AAAAAAAAHbI/H1FxhLIR9Q4/s320/IMG_2302-1.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Herbsaint- 701 St. Charles Ave</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">Walking
further you will cross over into the <b>Central Business District</b> where
restaurants such as the <b><a href="http://hungrynomadeats.blogspot.com/2012/04/herbsaint-bar-restaurant-new-orleans.html" target="_blank">Herbsaint</a> </b>will deliver some of the best
French food offered in the south. Sitting outside you can drink your
wine and watch the Saint Charles trolley go on by (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.herbsaint.com&src_bizid=ZTctPm8-lBy0iJ9dFhYhyQ&cachebuster=1359409720&s=cb1abe8d9c558cf6a9b0a13cdba64a308d2c04c0a4870e0debab7a73a95c51f5" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.herbsaint.com</a>)</span>. Next, keep walking
until you enter the <b>Warehouse District. </b>The new yet old trendy part
of town where loft style living and restaurants and bars line the
streets. Here you will find some of my favorite restaurants including
<b>Cochon, La Boca and Root.</b> If you love pork you will love <a href="http://hungrynomadeats.blogspot.com/2010/11/i-eat-like-cochon-new-orleans.html" target="_blank">Cochon</a> (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.cochonrestaurant.com&src_bizid=6a4gLLFSgr-Q6CZXDLzBGQ&cachebuster=1359409812&s=71cdb8af27c1dba1dea9a09816a50fb33f2fb0e652497078a3b7e5211b93b746" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.cochonrestaurant.com</a>)</span>. The
ambiance isn't so bad either...and with that comes a full house. I highly recommend making reservations for this one. If you're wanting the experience but don't have time, walk over just next door to Cochon to its sister shop, <b>Cochon Butcher</b> (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.cochonbutcher.com&src_bizid=gTC8IQ_i8zXytWSly3Ttvg&cachebuster=1359416885&s=86f1a95a1a9991a99ea81b43ecae214bd6343ef5ce7e8eb69773b6a80524e62b" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.cochonbutcher.com</a>)</span> for some amazing sandwiches and beer. If pork is not so much your thing but you love a good steak then <b><a href="http://hungrynomadeats.blogspot.com/2010/11/attention-lovers-of-red-meat-and-red.html" target="_blank">La Boca</a> </b>will satisfy your beef
cravings (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.labocasteaks.com%2F&src_bizid=guwb1zuNEMtJVproo0ntFw&cachebuster=1359409850&s=19aa5feba0f6b7999aa14b03d52c1f7546a8ef620c4adee282db559811079149" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.labocasteaks.com/</a>)</span>. A small Argentinian steak house offering tender beef,
chimichuri and fries. Reservations are a must. Root is another
popular restaurant which offers some of that hearty southern flavors
with a modern twist.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Day 2: </span><br />
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<b><u><span class="Apple-style-span" style="font-family: inherit;">The Garden District:</span></u></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Commander's Palace Martinis- 1403 Washington Ave.</span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">The next day, take the trolley to the <b>Garden District</b> and explore the old mansions, graveyards and restaurants. For a truly exceptional meal and experience try<a href="http://hungrynomadeats.blogspot.com/2012/01/commanders-palace-new-orleans-usa.html" target="_blank"> <b>Commander's Palace</b></a> ($$$) for their fancy Sunday brunch where a jazz band will serenade you with each bite (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.commanderspalace.com&src_bizid=_C7QiQQc47AOEv4PE3Kong&cachebuster=1359410181&s=cbff21ef794767c45e85fadc802969059859daf76b30bc6e8b4865b0a3413435" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.commanderspalace.com</a>)</span>. During the week you can also take advantage of their 25 cent martinis at lunch. After your meal and many martinis walk across the street to <b>Lafayette cemetery</b> and explore one of the oldest cemeteries in the US (also a scene of many Hollywood movies). If a meal at Commander's Palace is not in your budget then don't miss the best sandwich in town at either <b><a href="http://hungrynomadeats.blogspot.com/2012/02/milk-bar-new-orleans-usa.html" target="_blank">Milk Bar </a>($) or <a href="http://hungrynomadeats.blogspot.com/2011/05/steins-market-deli-new-orleans-usa.html" target="_blank">Stein's Deli</a> </b>($) (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fsteinsdeli.net&src_bizid=yL9j5ASNic_DaDKf9lwMhw&cachebuster=1359410370&s=aadc7ab84d3e61c3dbec155a05cb87933e7be13f7c4ec9132f9b00c8040edbb0" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://steinsdeli.net</a>) </span>where you can try unique sandwiches such as my favorites the Jeff Berger (prosciutto and honey) or the Robert (prosciutto, mozzarella and balsamic vinaigrette) at Steins or the Psycho Chicken at the Milk Bar. Either continue your journey on Saint Charles street or walk down to <b>Magazine street</b> stopping at <b>Prytania street</b> to take in the architectural beauty of all the homes. Once you pass Louisiana street you are technically in an area of town called Uptown.</span></div>
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<u><b>Uptown: </b></u></span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-D9HWuYExsSQ/UQb1VYc5S4I/AAAAAAAAHeo/rbjM0WBGx8Q/s1600/DSC_0748.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black; font-family: inherit;"><img border="0" height="320" src="http://1.bp.blogspot.com/-D9HWuYExsSQ/UQb1VYc5S4I/AAAAAAAAHeo/rbjM0WBGx8Q/s320/DSC_0748.JPG" width="249" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">3025 Magazine Street</span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">Once on Magazine, explore the many shops, galleries, antique stores and more. When you are done with all your shopping take a coffee break at one of the many shops on the street. If you fancy sweets along with your coffee then make sure you don't miss <b><a href="http://hungrynomadeats.blogspot.com/2010/11/sucre-sweet-tooths-paradise-new-orleans.html" target="_blank">Sucre</a> </b>($). One of my favorite places to go to fulfill my chocolate cravings. Their macarons are deadly but so are their french pastries and gelatoes. You just can't go wrong with this one (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.shopsucre.com&src_bizid=jar_5KMQZtgOseRdUN3L0w&cachebuster=1359410557&s=10543f6694eee8f528e93275f646e500110a2152756fefc834b8a15ed5f16dae" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.shopsucre.com</a>)</span>. Next, rent a bike at <b><a href="http://www.mikethebikeguy.com/" target="_blank">Mike the Bike Guy</a></b> and make your way uptown. For the best french bread and pastries stop at <a href="http://hungrynomadeats.blogspot.com/2010/12/la-boulangerie-new-orleans.html" target="_blank"><b>La Boulangerie</b></a>, a local favorite. If you are looking for good restaurants you are in for a treat. Along Magazine street line some of the best in town including <b>la Petite Grocery</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">(<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.lapetitegrocery.com%2F&src_bizid=H5KRna9A6mDQEJ2ZN0zL6g&cachebuster=1359410762&s=02e4dc0142524bbe8ea9c5e5a0f111cc293de581cd5f5a9f0a0a40731db25f4d" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.lapetitegrocery.com/</a>)</span> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">and <a href="http://hungrynomadeats.blogspot.com/2011/05/lilette-new-orleans-usa.html" target="_blank"><b>Lilettes</b></a> </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">(<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.liletterestaurant.com&src_bizid=dBOVfp8Ub8uO9qUPtw92_w&cachebuster=1359410718&s=f490c31d1faeca4c6ac840fc42ba7ef0e52f6eaf276d332c9d24a13f29ab965e" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.liletterestaurant.com</a>)</span>($$$)which offers delicious french food. Make reservations in advance . Right next door to Lilettes is <b>Bouligny Tavern (</b><span class="Apple-style-span" style="color: #444444; font-size: 12px; line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.boulignytavern.com%2F&src_bizid=o5UrUOKcmj5GFXmB6Osb6w&cachebuster=1359417299&s=d055e604e617773b0b471e590108548edbb9920a2d538ea9beffd9c22c172249" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3b65a7; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.boulignytavern.com/</a>) </span>a small and trendy wine and tapas bar. They also happen to make some of the best cocktails I've yet to taste. If wine and tapas are your thing you may also enjoy the Belgian restaurant just north of Magazine at <a href="http://hungrynomadeats.blogspot.com/2012/04/delachaise-new-orleans-usa.html" target="_blank">Delachaise </a>($$) (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.thedelachaise.com%2F&src_bizid=SbuLL-8eSaUs-huaYR5_IQ&cachebuster=1359410869&s=00124f9bc8feba3b97b6c89215997eeaaa0f52bee423d84331072873541e6a7e" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.thedelachaise.com/</a>)</span>. For a more traditional New Orleans drinking scene head over to the <b>Columns Hotel</b> on St. Charles street (<span class="Apple-style-span" style="color: #444444; font-size: 12px; line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.thecolumns.com%2F&src_bizid=rrNF0siUBVQOOgsFVfGpKA&cachebuster=1359417366&s=ba0e147fc755140e62d8b4fc052959d23d175f5fc1e27f06cc3e29830e943f14" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3b65a7; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.thecolumns.com/</a>)</span>. For those wanting a break from southern food try vietnamese <a href="http://hungrynomadeats.blogspot.com/2012/06/magasin-cafe-re-visited-new-orleans-usa.html" target="_blank">food at Magasin Cafe ($)</a> (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.magasincafe.com&src_bizid=06NHXjVHiGKNpZ2XeajVkA&cachebuster=1359410972&s=613a9bbd922ebdd0cea48ace46b0f72f87483cf92727271d4f8efbebf38e7a7b" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.magasincafe.com</a>). </span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">A little further up on Prytania is my favorite local ice-cream shop at the <a href="http://hungrynomadeats.blogspot.com/2012/04/creole-creamery-new-orleans-usa.html" target="_blank"><b>Creole Creamery</b></a> (<span class="Apple-style-span" style="color: #444444; font-size: 12px; line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.creolecreamery.com&src_bizid=0O3FAdHUwqSwdue0CEW_jw&cachebuster=1359417545&s=f2621cc7ef78aaa533ba380da5e600cc4215a218c784693243d622a0ace69ec6" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3b65a7; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.creolecreamery.com</a>)</span>. </span></div>
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<b><u><span class="Apple-style-span" style="font-family: inherit;">Carrolton/Oak Street:</span></u></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">At the end of Saint Charles, passed the beautiful <b>Tulane</b> and <b>Loyola</b> campus, passed the famous oak tree filled <b>Audubon Park</b> is where Saint Charles ends and <b>Carrolton street</b> begins. There are many great restaurants in this tiny area of town. For burgers and some delicious comfort food head over to <b>Oak street </b>to <b><a href="http://hungrynomadeats.blogspot.com/2012/06/cowbell-new-orleans-usa.html" target="_blank">Cowbell</a> (</b><span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.cowbell-nola.com&src_bizid=F9OFNrITmQ1a9glscJ20ag&cachebuster=1359411217&s=8268b8b6224a53762ae0e78e48b6b3f720fb9057732ceb344a9da29369540b5d" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.cowbell-nola.com</a>), </span>while on Oak Street check out the quaint shops and bars. If you want a once in a lifetime dining experience go to <b>Jacquies-Imo's Cafe </b>(<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fjacques-imos.com&src_bizid=mhrW9O0O5hXGXGnEYBVoag&cachebuster=1359411450&s=82624f35872a7d5d836d4a64f7dcc8abbfb0fbe071ba500c4fcc7bb78ae09d18" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://jacques-imos.com</a></span>). It's definitely one of the most unique places I've ever dined at in the world. You won't really understand until you experience it yourself. For Spanish tapas and sangria go to <a href="http://hungrynomadeats.blogspot.com/2012/02/cafe-granada-new-orleans-usa.html" target="_blank"><b>Cafe Granada</b></a> (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.cafegranadanola.com&src_bizid=riGIP57_SRRnhx91c_4sBQ&cachebuster=1359411249&s=35da668da7324c736a1f807b0a37b4a7e74db2ffb9ca02cbcb41854efc3d9dc8" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.cafegranadanola.com</a>)</span>, Lebanese food at <b>Lebanon Cafe </b>(<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.lebanonscafe.com%2F&src_bizid=aeIWVa6G54UUo6yloJkyJg&cachebuster=1359411276&s=89218d395b9dcb424ac7e3bec484df5545f59e6e0192541e026930ccc7b3f6e3" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.lebanonscafe.com/</a>)</span>, and my favorite tapas at la <b>Boucherie</b>. From here its a short taxi ride all the way to the north to my favorite spot to relax and take in the natural beauty of the south:<b> <a href="http://hungrynomadeats.blogspot.com/2010/11/city-park-new-orleans-usa.html" target="_blank">City Park.</a> </b></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><b>Day 3: </b></span></div>
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<u><b><a href="http://hungrynomadeats.blogspot.com/2010/11/city-park-new-orleans-usa.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">City Park: </span></a></b></u></div>
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<span class="Apple-style-span" style="font-family: inherit;"><a href="http://hungrynomadeats.blogspot.com/2010/11/city-park-new-orleans-usa.html" target="_blank">City Park</a> is one of the most underrated natural beauties in New Orleans often overshadowed by by it's smaller sister Audubon Park. If you have enough time on your trip make sure not to miss this one. A trip to the park can include renting bikes, boating on the lake, visiting the New Orleans Museum of Art and much more. Spend the day with activities in the park. Then walk down to <b>Esplanade </b> where you can enjoy lunch or dinner. Many great restaurants and local favorites are located on Esplanade street including the famous paellas at <b><a href="http://hungrynomadeats.blogspot.com/2012/01/authentic-spanish-food-at-lolas-new.html" target="_blank">Lola's</a> </b>(<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.lolasneworleans.com%2F&src_bizid=wYdlP6g2y6gK_RmLrPhsGA&cachebuster=1359411694&s=a42fdff09fb7750a7f7ef3562af517b9097198a30c1c0281d4f01c740d264088" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">http://www.lolasneworleans.com/</a>) </span>, the steak-frites at <b>Cafe Degas </b>(h<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-color: initial; border-style: initial;"><u>t</u></span><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.cafedegas.com%2F&src_bizid=HUcjSm1Lxdn8zSu-hQ7-sw&cachebuster=1359411726&s=831f5fadaac6440878c9c04c35964578fd9e02e47dcde7c499eb2478effcf469" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">tp://www.cafedegas.com/</a>)</span> or Mexican food at <b>Santa Fe</b> (<span class="Apple-style-span" style="line-height: 18px;"><a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fwww.santafenola.com&src_bizid=gUyfJlJRxu1fHuZ4dpBheQ&cachebuster=1359411779&s=9a29418bc28d78a24f9eec9d7e9a5e275acdef4e60cd8faa38c277bf7692f191" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">http://www.santafenola.com</a>).</span> It is then a short bike or cab ride back down Esplanade to the French Quarter. And you are done! You have completed a full tour of New Orleans. There is still so much I have left out including Po-Boys at <b>Parkway Bakery and Tavern</b>, fried chicken at <b>Willie Mae's Scotch house</b>, gumbo at <b>Mothers</b> and sno-cones at <b><a href="http://hungrynomadeats.blogspot.com/2012/07/hansens-sno-bliz-shop-uptown-new.html" target="_blank">Hansen's</a>. </b></span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">More time? </span></b></div>
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<a class="ig-b- ig-b-48" href="http://instagram.com/thehungrynomad?ref=badge" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a class="ig-b- ig-b-48" href="http://instagram.com/thehungrynomad?ref=badge" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="font-family: inherit;">For those with more time, you may find the new and upcoming neighbourhood around<b> Freret street </b>worth a visit. There are some great bars and restaurants lining the street including hot dogs at <b>Dat Dog Nola</b> ($), burgers at <a href="http://hungrynomadeats.blogspot.com/2012/06/company-burger-new-orleans-usa.html" target="_blank"><b>Company Burger</b></a> ($), southern food at <b>High Hat Cafe </b>and brick oven pizza at <b><a href="http://hungrynomadeats.blogspot.com/2012/07/ancora-pizzeria-salumeria-uptown-new.html" target="_blank">Ancora Pizzeria</a> ($$)</b>. </span></div>
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Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-3149983523068835832013-01-24T10:12:00.003-05:002013-01-24T10:15:47.338-05:00Sushi at Doma- Fairmount (Philadelphia, USA)<div style="text-align: justify;">
We went to <a href="http://www.domarestaurant.com/" target="_blank">Doma sushi</a> last weekend on a last minute whim. It's a short walk from our house and I have been meaning to try it since our move to Philadelphia. The restaurant is very small with modern, clean decor. I really liked the look of the place. The staff were all young, nice and attentive. </div>
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The menu is extensive with many choices for those non-sushi lovers amongst us. In fact, they also offer a few Korean dishes. So is it a Japanese or Korean restaurant? I'd say it is a combination of both. Not sure where the owners are actually from but they do a good job of executing the menu <a href="http://www.domarestaurant.com/menu/dinner.pdf" target="_blank">(see menu)</a>.</div>
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We started with several starter dishes including the jumbo ebi shumai ($6). </div>
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Two open face dumplings were served with a ginger soy vinaigrette. The presentation was beautiful. However, I was not overly impressed with the dumpling itself. I've had many better and cheaper dumplings in Chinatown. Next was the tuna flatbread ($15). </div>
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Thin slices of tuna served over a pita topped with some onions, peppers and cilantro. It was pretty good. However, it was not worth the $15 dollars it cost. We ordered some sushi and rolls including the tamago and amaebi. Both were beautifully executed. </div>
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Next, the Count who is a sucker for fancy rolls ordered the Triple Spicy Double Tuna ($13) and the Naked Salmon ($12). The Naked Salmon was very original. Not really a sushi but fish served over a sticky fried rice. It was very tasty. </div>
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The Triple Spicy Double Tuna consisted of tuna, spicy sauce, siracha, tempura crunch, scallion and seared albac. It was a very good roll, however, was nowhere close to being as spicy as the 'triple' in the tile would make you think.</div>
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The spicy tuna roll ($6) again failed to be very spicy. Nevertheless, it was a nicely executed roll and I had no complaints. </div>
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For dessert we had the molten lava chocolate cake served with vanilla ice-cream. Usually this sort of cake takes at least 15-20 minutes to bake. Ours came out in less than 3 minutes leading me to believe that it was microwaved. After first bite I was sure that it was microwaved. It was not as good as it looked. </div>
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Our meal came to over $90. It was a BYOB and no alcohol was obviously served. The price was a little over than what I imagined a small and quaint restaurant to charge. If I had wanted to spend so much I would have visited Morimoto. For those that love plain old quality sushi like myself you will not love this restaurant. There are many fancy rolls and the mix of Korean and Japanese is something that I don't enjoy when visiting a sushi spot. If you want an overall trendy 'asian' meal then you will definitely enjoy your experience at Doma. </div>
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<a href="http://www.urbanspoon.com/r/21/1510504/restaurant/Fairmount-Art-Museum/Doma-Philadelphia"><img alt="Doma on Urbanspoon" src="http://www.urbanspoon.com/b/link/1510504/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; cursor: move; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-75958887932678482532013-01-22T11:23:00.000-05:002013-01-22T11:23:38.804-05:00Pizzeria Stella- Old City/Society Hill (Philadelphia, USA)<div style="text-align: justify;">
<a href="http://pizzeriastella.net/" target="_blank">Pizzeria Stella</a> is another <a href="http://www.starr-restaurant.com/" target="_blank">Stephen Starr</a> restaurant and like most Starr establishments it does not disappoint. The restaurant is large and spacious and located in one of my favorite areas of town. Directly behind the hostess stand lies the open concept pizza station where the chefs are busy rolling the dough, adding the toppings and placing in the brick oven pizza all in front of a crowd of hungry diners.</div>
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If you enjoy watching your food be made then ask for a seat facing the kitchen... you may learn a thing or two about making pizza from scratch.<br />
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We ordered three pizzas to share amongst a group of four. The Tartufo- a black truffle, egg and fontina pizza; the Spinach- oven-roasted tomatoes, pine nuts, mozzarella and baby spinach; and the Sausage- wood-roasted sausage, hot pesto, mozzarella and tomato sauce <a href="http://www.pizzeriastella.net/food.pdf" target="_blank">(see menu)</a>.<br />
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<a href="http://3.bp.blogspot.com/-eAQAkqC6Lak/UH7Ob_RHs6I/AAAAAAAAFuI/LE7qp85tEsI/s1600/IMG_6073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-eAQAkqC6Lak/UH7Ob_RHs6I/AAAAAAAAFuI/LE7qp85tEsI/s1600/IMG_6073.JPG" width="640" /></a></div>
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The sausage pizza and the tartufo were my two favorites of the night. Ground pieces of sausage sprinkled generously over a perfectly baked dough with fresh mozzarella, tomato sauce and pesto. </div>
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The Spinach pizza was covered in boiled spinach sprinkled with pine nuts, oven-roasted tomatoes and mozzarella. Very tasty and a healthier choice for those aspiring vegetarians. </div>
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The Tartufo pizza was covered with cheese, egg and truffle oil. For those who love truffle oil this one is for you. It is a delicious creamy blend that when mixed with the chewy dough lead to a perfect pizza.<br />
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Of course, dough is one of the most important aspects of the perfect brick oven pizza and this dough hit all the requirements. The crust was golden yet not burnt, it was chewy yet not too crispy and hard.</div>
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<a href="http://www.urbanspoon.com/r/21/1477547/restaurant/Old-City-Society-Hill/Pizzeria-Stella-Philadelphia" style="margin-left: 1em; margin-right: 1em;"><img alt="Pizzeria Stella on Urbanspoon" src="http://www.urbanspoon.com/b/link/1477547/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
<br />Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-78286312186982315962013-01-20T20:27:00.001-05:002013-01-21T14:53:35.299-05:00The Farm and Fisherman- Washington Square (Philadelphia, USA)<div style="text-align: justify;">
This was my first experience at a farm to table BYOB in Philadelphia. I had been trying to get reservations at this 30 seat restaurant for over a month. Somehow I was always too late and never got a spot for their weekend dinner rush. So I started stalking the team on Twitter and alas they had a last minute cancellation and I was in...and when I say I was in, I mean I was reaaaaaaally in. </div>
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We walked in to an elegant dining room which without the signs outside looked like it could have been some one's fancy dining room. In fact we were treated like we were at a family's home. From our server Ben who took care of us to the nice and bubbly manager, Judy, who literally wined and dined us. I could not have asked for a better experience. I would have been sold on the service alone...but the food...oh the food. For the whole 3 hours I was there, I was in heaven. When it all ended, I didn't want to leave and wished I could experience it all over again. </div>
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The menu changes daily in order to provide the freshest pick of the day. There are four courses and four choices under each course. There were four of us and we decided to get one of each and share everything. This was really the best way to experience our meal since every single dish was exceptionally intricate and delicious. It would have been a shame not to experience it all. </div>
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It started off with a bang. Beau soleil oysters served on a bed of salt rocks topped with hackleback caviar, cinnamon and a tint of blood orange. Small purple herbs were sprinkled throughout the dish making it not only great to taste but also great to look at. </div>
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The oysters were so fresh I swear they may have been fished out of the ocean that same day.<br />
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Next came the cauliflower and mushroom salad. A mix of greens, hen of the woods and trumpet mushrooms, almonds, cauliflower and goat cheese were elegantly presented. </div>
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The mushrooms tasted earthy. Each bite was a blend of all the above ingredients which when mixed together resulted in one of the most amazing salad creations I have ever tasted. </div>
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At this point we were already oohing and aahing over the food. But what came next left us all speechless. Have you ever had a vegetable steak? And I don't mean that frozen vegan stuff you can by at wholefoods. I mean a steak that tastes so good that you forget there is no meat and in fact wish meat could taste like it. If not then I highly recommend the bloody beet steak that chef Lawler has created. Not only was the presentation of the beet colorful and beautiful but the taste was amazing. Who knew beet could be so good. </div>
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As a child I went out of my way to avoid eating beet which was ever so popular in my motherland being sold on cold winter days in food stands lining the streets of Tehran. These days I can't seem to get enough. Of course, eating a bloody boiled beet on its own is not quite the same as having it presented beautifully with purple edible herbs, yogurt, pan drippings and aged balsamic. This beet is cooked whole in a cast-iron pan under a brick and removed when the skin gets crispy and splits. Who knew there was so much beauty in beets? </div>
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On to the second course. First came the grilled Spanish Mackerel served over granny smith apples with a mix of coriander, mustard oil and radish. The mix of the mackerel with the apple was again new to my taste buds and I absolutely loved it. </div>
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The mackerel was so fresh it may have started swimming out of the plate had it not been grilled to perfection. The apple mix complimented the fish perfectly. </div>
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The next dish was one of the top winners of the night (although they were all winners in my mind). Papperdelle with Wyebrook lamb shoulder ragu served with the most delicious tomato sauce, Parmesan and fennel seeds. A dried egg yolk was brought over and shaved on top to give it that extra touch. </div>
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This is a dish that I always order when ever offered on a menu and so can say I have a basis for comparison. I'll keep it short and simple- it was the best. </div>
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Another second course on the menu were the Barnegat sea scallops. It was served over smoked barley, creamed kale, sweet potato and maple syrup. I loved ever single ingredient in this dish from the smoked barley to the creamed kale. The importance is in the details and Chef Lawler has really got that down. </div>
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The next dish was brought out by the famous chef himself. This was one of the most amazing mix of flavors and textures I've yet to taste in my 30 years. What was this mystery dish? The poached Wyebrook farm egg served over cracked rice, green wheat, farro piccolo, quinoa and squash. The texture of crispy, creamy and crunchy flavors mixed with the poached egg yolk was out of this world. I highly recommend you to order this dish if it ever finds its way on to the daily menu. </div>
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For the main course we picked three of the four dishes offered. First up was the Hudson Valley Dorade served with creamed carrots, fennel, parsnips and cardamom for added flavor. </div>
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Of the two fish we had that evening I definitely preferred the Spanish Mackerel. However, I did love the presentation of this plate. Triangular shaped pieces of dorade served over an orange colored puree topped with shaved pieces of carrots and parsnips. It was a work of art. </div>
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Old spot pork loin from Wyebrook farm came next, served with sea island purple cape beans, beech mushroom, purple kale and pork belly pastrami. If you love pork then this dish will blow your mind away. The Chef purchases the animal whole and breaks it down piece by piece dispersing into various parts of the meal (if you are lucky enough you can sign up for one of their courses where Lawler teaches you how to cut meat at home). </div>
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This pork dish is the real thing- served over beans drizzled with barbecue sauce and sprinkled with bright purple pieces of kale. A culinary masterpiece.<br />
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I rarely if ever order chicken when out at a restaurant. Mostly because there are so many other things that I always want to try and chicken seems so ordinary. Having tasted the Lancaster chicken baked in hay at Farm and Fisherman has made me think twice about my attitude towards chicken. This was my favorite main course of the night. I have never tasted a more flavorful chicken in North American where chicken is tasteless and bland. Perhaps it was because the chicken was local and organic or perhaps it was the magic performed in the kitchen that made this chicken so flavorful. I guess I will never know. </div>
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The chicken was baked in hay and served on top of farmer's cheese spaetzle, bacon and mustard greens. A simple and hearty dish which hit all the right spots. </div>
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For dessert we had the layered chocolate ganache and the warm apple pie. Layers of chocolate divided by a thin wafer topped with whipping cream and powdered sugar. Need I say more? </div>
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The warm apple pie was so fresh, so warm and so perfect.<br />
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Perfect seems to sum up my experience at the Farm and Fisherman. A perfect and magical dining experience. </div>
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<a href="http://www.urbanspoon.com/r/21/1580646/restaurant/Washington-Square-West/The-Farm-and-Fisherman-Philadelphia"><img alt="The Farm and Fisherman on Urbanspoon" src="http://www.urbanspoon.com/b/link/1580646/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-68740464605542832032013-01-10T14:54:00.000-05:002013-01-10T14:56:47.979-05:00Vic Sushi Bar- Rittenhouse Square (Philadelphia, USA)<div class="separator" style="clear: both; text-align: center;">
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Coming from Vancouver where the sushi shops compete with the ever-so-present Starbucks for space, it is hard to find good sushi anywhere I go. I was referred to Vic Sushi Bar in Philadelphia by a fellow Vancouverite who had already gone through the sushi hunt and found this little gem. </div>
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It is literally a little gem because the restaurant is tiny and the sushi- delicious. There is a small bar facing the chef and one table in front of the door. Making it an ideal spot to pick up or go in a very small group. We went on a weekday after the lunch rush and found seats at the table in front. The menu is extensive and includes all the basics you'd expect from a sushi shop. We ordered the spicy trio roll (salmon and avocado, spicy tuna and shrimp tempura roll) and a specialty roll consisting of salmon covered with salmon, avocado, eel and drizzled in eel sauce. </div>
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Everything tasted extremely fresh. the rice was the perfect amount in each roll. It was made fresh and tasted warm. The fish were all tender and literally melted on first bite. </div>
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For dessert, the tamago roll which consisted of a very thing egg concoction. It takes a very skilled tamago maker to create the perfect tamago and this in my mind was perfect. </div>
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If you want real sushi made fresh then this is the place for it. You won't find anything else like it in the city. </div>
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<a href="http://www.urbanspoon.com/r/21/258390/restaurant/Rittenhouse-Square/Vic-Sushi-Bar-Philadelphia" style="margin-left: 1em; margin-right: 1em;"><img alt="Vic Sushi Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/258390/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
<br />Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-27158858414469380672013-01-09T12:41:00.002-05:002013-01-10T15:02:39.947-05:00Modo Mio- Northern Liberties (Philadelphia, USA)<div class="" style="clear: both; text-align: justify;">
On a a cold winter evening with reservations in place and a bottle of red in our hand we made our way to Northern Liberties to dine at Peter McAndrew's Modo Mio. Three hours later we left in a state of ecstasy. It is hard finding the words to explain our dining experience at Modo Mio. All I can say is that it was one of the best. Having recently experienced L'Artusi in New York City I can confidently say that the meal at Modo Mio far exceeded L'Artusi (it also cost a quarter of the price...although in their defense I am sure they pay much more for rent). I can say one thing: I have been dreaming of my meal ever since our visit and although my rule for our year in Philadelphia is to try each restaurant once I am confident this restaurant deserves that rule to be broken. </div>
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We walked into a small dim lit dining room and were seated at one of the dozen or so tables lining the wall. The decor: homegrown, classic, no frills Italian. Ambiance: loud. Very loud. </div>
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The Food: The menu consisted of antipasti, pastas and meats. We were lured in to the 'Turista Menu'- a $34 prixe fix for a four course meal. You just can't resist (and shouldn't). </div>
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First off, house made whole grain bread was served with a creamy fresh ricotta drowned in olive oil. I could have kept eating it all night as I'm particularly weak around bread, butter and cheese. </div>
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Next came the antipasti. Everything on the menu had a creative flare to it. Our antipasti included a octopus salad tossed with arugula, capers chickpeas and white beans. </div>
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And a dish made of sliced potatoes covered with grilled cheese and apricots. I would describe this as a twist on the french Raclette (baked potatoes eaten with hot melting swiss cheese). The combination of potatos and cheese is always a killer but when served with a sweet surprise such as apricots and barberries- You just can't get a better mix of flavors or originality. </div>
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Next, the bucatini and veal and rabbit agnolotti were brought out. </div>
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The Bucatini- hollow long strands of spaghetti mixed with pancetta and spicy plum tomatoes, herbs and spices cooked to perfection served with generous amounts of pecorino. I still remember each bite and often dream to go back just for this dish alone.</div>
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As for the veal and rabbit ravioli, it was my first time tasting rabbit and first time ordering veal. There are several things I don't like to eat for ethical reasons (such as foie gras, veal and rabbit) but I am willing to try everything once. I have to say this was one of the most beautiful raviolis I have ever tasted. The veal and rabbit mix was wrapped in light, airy and fresh pasta dough. The sauce was a sweet sage butter. The sage butter was the key ingredient in this dish. Each mouthful burst with a strong sage flavor that my tastebuds welcomed eagerly. It was probably the most amazing ravioli I have tasted to date. </div>
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We were both ready to call it a night after the pasta, leave on a bright note and have the flavors remain in our memories and minds for as long as possible. But having ordered the four course meal, we had two more courses to go through. I had ordered the red snapper served over squid ink grains in a sauce that was out of this world. It was sweet, tangy creamy and completely unique. It gave the overall dish a sweet yet citrusy flavor. The fish tasted fresh and was cooked to perfection. </div>
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The next entree was the ribeye served over a goat cheese crepe topped with sundried tomatoes, salty sardines and a creamy sauce. The beef was well marinated and each bite melted in my mouth. What's best- it was laid on top of a perfectly crafted crepe. Each bit was therefore a combination of beef, goat cheese and crepe. It was a beautifully executed dish with just the right amount of imagination. </div>
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Dessert came next. We always leave room for dessert which consisted of a flourless chocolate cake and tiramisu. The chocolate cake was served with whipping cream and shaved chocolate. It was the perfect texture and flavor. </div>
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The tiramisu was also served with shaved chocolate. It tasted light, fluffy and the right amount of sweet.<br />
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Service: our server was amazing and walked us through the menu making suggestions, explaining dishes and going out of his way to make our evening memorable. Within minutes of sitting, our wine was opened, poured and the bread brought out. </div>
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<a href="http://www.urbanspoon.com/r/21/255213/restaurant/Northern-Liberties/Modo-Mio-Philadelphia"><img alt="Modo Mio on Urbanspoon" src="http://www.urbanspoon.com/b/link/255213/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-59274853122523141892013-01-06T15:43:00.002-05:002013-01-06T15:43:35.102-05:00Max Brenner- Center City (Philadelphia, USA)<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: inherit;">If you love chocolate like the Count and I do you will really enjoy </span><a href="http://www.maxbrenner.com/" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">Max Brenner</span></a><span class="Apple-style-span" style="font-family: inherit;">. The smell of chocolate will lure you in to what in my mind is a real life Willy Wonka Chocolate factory turned restaurant. You can indulge on everything chocolate: from chocolate martinis to chocolate fondue. While </span><a href="http://www.maxbrenner.com/" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">Max Brenner</span></a><span class="Apple-style-span" style="font-family: inherit;"> offers everything chocolate, there are other great dishes on their extensive menu. Recently, I was invited to try </span><a href="http://www.maxbrenner.com/" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">Max Brenner's</span></a><span class="Apple-style-span" style="font-family: inherit;"> new sweet and savory menu which consists of new waffle sandwiches, a waffle salad, crepes and new shakes. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I started off with a chocolate martini. Should I go further? It's liquid chocolate with the addition of alcohol served with a strawberry. It is a deadly combination and will leave you in a state of chocolate coma. I was left wanting more. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Next came the corn croquettes. Little small pieces of heavenly corn and manchego cheese balls dusted in panko bread crumbs and fried to perfection. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I could have continued on the liquid chocolate for the rest of the evening but I was a women on a mission and had to try the waffle sandwiches next. The new menu consists of five waffle sandwiches including a roasted turkey waffle, roasted vegetable waffle, prosciutto and apple waffle, roast beef waffle and turkey club waffle. Of course I tried them all. The Count and I both agreed that the prosciutto and apple and the roasted vegetable waffles were our favorite. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">While I enjoyed the waffles I was eyeing the next sweet dish and went straight back to chocolate. Next, I ordered another decadent martini. This time a chocolate peanut butter martini which was essentially similar in flavor but served with a side of honey roasted peanuts. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I know what you are thinking right now: "how much can this girl possibly eat?" Well. I'm not called the Hungry Nomad for nothing. Next, came my two favorite parts of the meal: the peanut butter and banana chocolate crepe and dark chocolate fondue. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">The crepe: Layers of gooey peanut butter, chocolate, bananas wrapped in a french crepe dough covered with more sliced bananas and powdered sugar. Served with a side of extra peanut butter sauce in case you felt like you didn't have enough. It was simply amazing. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Next came the fondue served with a bowl filled with fruits and marshmallows, chocolate sauce and a small flame to roast your marshmallows on before dipping in the chocolate sauce. This by far was my favorite part (not to say that I did not thoroughly enjoy everything else on the menu). </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">For those calorie conscious eaters amongst us you may be alarmed at the calories you can consume on one sitting at Max Brenner's. But if you are looking to indulge in chocolaty sweetness there is no where better in town to get your chocolate fix than Max Brenner's. </span></div>
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<a href="http://www.urbanspoon.com/r/21/1457906/restaurant/Rittenhouse-Square/Max-Brenner-Philadelphia" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img alt="Max Brenner on Urbanspoon" src="http://www.urbanspoon.com/b/link/1457906/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></span></a></div>
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Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-38047947054461669532013-01-04T14:37:00.002-05:002013-01-04T14:37:36.493-05:00L'Artusi- West Village (New York City, USA)<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For my birthday this year, the Count and I went to L'Artusi- an Italian restaurant located in the West Village. We walked in to a dimly lit restaurant with neo-regency decor consisting of dark blue walls and white trims. A long 30 seat bar lined the wall with polished white marble and handsome friendly bartenders decorating the other end. The restaurant is two floors with a small and intimate dining area on both floors. We were taken to our seats at the bar- typically our favorite spot in a restaurant to dine.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The wine list at L'Artusi is extensive mostly made up of Italian wines ranging from region and price <a href="http://lartusi.com/wine_bottle.html" target="_blank">(see wine list)</a>. We ordered a bottle of the 2008 Antonelli Sagrantino "Contrario" ($70)- a wine from Italy's Umbria region. The region is known for its Sagrantino (a tannic grape that creates long-lived wines). Antonelli wines, especially the one we tried at dinner, are lush, deep and full bodied.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">As with most of my dining experiences, I had already researched the menu and knew exactly what I wanted to order. We started out with a few starters to share including the cheese plate and the roasted mushrooms <a href="http://www.lartusi.com/dinner_menu.php" target="_blank">(see menu)</a>.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The roasted mushroom dish was out of this world. A mix of mushrooms, pancetta, ricotta salata topped with a runny egg yolk. I loved the mix of flavors- you could say it tasted like a mushroom omelet served Italian style. The runny egg mixed with the cheese and mushrooms led to a creamy and delectable dish. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Of course the pasta came next. Gabe Thompson- executive chef/part owner of L'Artusi is famous for his hand made pasta. We ordered the potato gnocchi and the bucatini pasta. We decided to stick with the pasta and skip the meats as most have recommended the restaurant based on their pasta and wines (although I really did want to try the quail). </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The potato gnocchi was very good topped with a lot of Parmesan cheese. The handmade gnocchi was one of the best I've had. It was the sauce that I was not a big fan of. The ragu sauce had a sweet aftertaste to it. I'm not sure what the sweet ingredient was but I definitely preferred the Count's Bucatini sauce. Usually, he would have switched his dish with mine but this time he was too into his meal to even care about my discontent. Oh well. I carried on eating. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The Bucatini pasta definitely won the best dish of the night for us. It was the first time I had Bucatini- a hollow pasta similar to spaghetti. The sauce consisted of a mixture of tomatoes, pancetta and spices- and tasted exactly what a pasta sauce in my mind should taste like. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Dessert consisted of a pumpkin flavored tiramisu- a chocolate chip pumpkin bread infused with espresso-rum syrup topped with ricotta and brown sugar. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The service was impeccable. Our bartender/server was extremely friendly and went out of his way to suggest wines and dishes to accommodate us. After he saw that I was unhappy with my gnocchi he asked if there was anything wrong. I only said that I preferred the sauce from the other dish better. Five minutes later a server brought out a side bowl of the sauce for me. It was unbelievable and made me very happy. </span></div>
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<a href="http://www.urbanspoon.com/r/3/1346345/restaurant/West-Village/LArtusi-New-York"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img alt="L'Artusi on Urbanspoon" src="http://www.urbanspoon.com/b/link/1346345/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></span></a>
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Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com2tag:blogger.com,1999:blog-7739657096939059281.post-27161336679743767482012-12-25T16:15:00.000-05:002012-12-25T16:15:10.726-05:00Thanksgiving and Christmas Dinner Recipes<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ah Autumn. My favorite season. I love watching the descending leaves turn and twist in the air before falling to the ground. I love watching the leaves change color from a bright green to hues of yellows, oranges and reds. The air is fresh and crisp, the sun is shining making the colors glow in a magical way that only nature can do. Pumpkin based recipes fill menus all over the country from pumpkin pie to pumpkin spiced latte. Walking on dry leaves is one of my all time favorite fall time activities. I love listening to the leaves under my feet. Throwing myself into a pile of dried leaves...ready to be taken away and burned. Love the smell of burnt leaves and chimney fires. Most of all, I love thanksgiving and all that it symbolizes. Love gathering around with friends and family and feasting away. So here I am sharing just a few of my favorite thanksgiving recipes including: </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Turkey,Oven </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Baked Yam, Mushroom </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Gravy, </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Brussels Sprouts and </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cranberry Sauce.</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Turkey: </span></b></div>
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<i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Prep time- 10 minutes Cook time- 4 hours</span></i></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients: </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 Turkey, approximately 15 lbs*</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 Lemon (juice)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Salt and Pepper</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Melted Butter </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 yellow onion, peeled and chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sprigs of fresh rosemary</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">* If you need help deciding how big your turkey you should get here is the general rule: </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">12-15 lbs turkey for 10-12 people</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">15-18 lbs turkey for 14-16 people</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">18-22 lbs for 20-22 people</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Directions: </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. If frozen turkey allow it enough time to thaw and bring to room temperature before cooking (I generally defrost overnight). Allow approximately 5-6 hours of defrosting for every pound. Do not remove plastic wrapping until you are ready to cook. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. Preheat oven to 400 degrees F. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3. Once you remove the plastic wrapping, remove the neck and giblets usually tucked inside the cavity. I use the giblets to make stock for the stuffing and giblet gravy. If the legs are tied check to see if you need to remove prior to cooking. If you remove then you will need to tie the legs together using string. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4. Wash out the turkey and pat it dry. Spray the inside of the cavity with lemon juice and sprinkle the inside with a handful of salt. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5. Optional step: Place stuffing inside the cavity (stuffing recipe below). Another option is to fill the inside with chopped onions, celery, carrots and parsley. Cap the outside with foil so that the filling does not spill out. Close up the cavity with a metal skewer and make sure once again that the turkey legs are tied together. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6. Rub the skin with olive oil. Sprinkle with salt and pepper. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">7. Place turkey breast up on the bottom rack in heavy bottom metal/foil roasting pan. Add fresh sprigs of rosemary to the outside of the turkey. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">8. Place turkey in the oven. It is recommended that you cook 15 minutes for every pound. However, you will want to check the instructions that comes with your turkey. You will start cooking at 400 F for the first 30 minutes. Then reduce the heat to 350 F for the next 2 hours. Add two cups of water. Reducing to 225 F for the next hour until ready. Meanwhile every 15-20 minutes you will have to remove the juices from the roasting pan using a turkey baster. This is KEY to make the turkey juicy and tender and also one of the most arduous tasks. Remove the juices with the baster and spray all over the turkey. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">9. Using a meat thermometer, insert deep into the thickest part of the turkey breast- the turkey will be ready with the temperature reaches 160F for the breast and 170F for the thigh.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">10. Once the turkey is removed, allow it to rest for 15-20 minutes prior to serving. </span></div>
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<a href="http://1.bp.blogspot.com/-MYqtNxsHklE/UK6OPjEjJcI/AAAAAAAAF_k/eAr6lSvnJ_w/s1600/DSC_0546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MYqtNxsHklE/UK6OPjEjJcI/AAAAAAAAF_k/eAr6lSvnJ_w/s1600/DSC_0546.JPG" height="427" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Oven Baked Yam: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Prep time 5 minutes Cook time- 30 minutes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://2.bp.blogspot.com/-8dIXeyqZocc/UK6ND_ZVTcI/AAAAAAAAF_Q/lAkDyZT52Go/s1600/DSC_0307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="http://2.bp.blogspot.com/-8dIXeyqZocc/UK6ND_ZVTcI/AAAAAAAAF_Q/lAkDyZT52Go/s1600/DSC_0307.JPG" height="427" width="640" /></span></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Ingredients: </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 Large Yams</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tablespoon rosemary (crushed)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tablespoon olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon salt/pepper</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Instructions: </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. Preheat oven to 350 degrees F. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. Wash yam thoroughly</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3. Chop into round pieces about 3 inches</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4. Mix the olive oil, rosemary and salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5. Toss the yam in the oil mix. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6. Place individual pieces of yam on a roasting pan. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">7. Place in oven and cook for 15 minutes on one side and turn over for 15 minutes on to the other side. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://4.bp.blogspot.com/-dlOll41-1qM/UK6NOM5BfXI/AAAAAAAAF_c/NELnNZTomHA/s1600/DSC_0308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="http://4.bp.blogspot.com/-dlOll41-1qM/UK6NOM5BfXI/AAAAAAAAF_c/NELnNZTomHA/s1600/DSC_0308.JPG" height="427" width="640" /></span></a></span></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My classic mushroom gravy: </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Prep and cook time: 20 minutes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Ingredients</b>: </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1-2 cups of Turkey drippings</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup mushrooms</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup of corn starch</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon salt/pepper</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Instructions: </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. Wash and chop mushrooms diagonally</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. Heat one tablespoon of olive oil and cook mushrooms for 10 minutes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3. Separately, scrape the drippings off the bottom of the roasting pan and add along with the turkey juice into a small skillet. Ladle off excess fat with a spoon</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4. In a separate bowl take a quarter cup of corn starch, add water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Add the corn starch slowly to the turkey mixture</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5. Add mushrooms to the turkey mixture</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6. Allow the cornstarch to thicken the gravy</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">7. Add any additional spices to taste</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cranberry Sauce: </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cook time: 10 minutes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cranberry sauce is not one of the easiest thanksgiving recipes but one of the most delicious. I hope after reading this you never ever turn to canned cranberry sauce again (although sometime the canned sauce tastes oh so good).</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients: </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 bag of fresh cranberries</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup of orange juice</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2/3 cup of brown sugar</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Instructions: </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. Wash the cranberries. Place all the ingredients in a saucepan and cook on medium heat for 10-15 minutes. You will hear a popping sound. Don't worry that is the cranberries exploding. Stir the mixture every few minutes. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. You are done. Bring to room temperature and serve. </span></div>
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<a href="http://3.bp.blogspot.com/-iDVUmDCKUv8/UK6O_TdT9aI/AAAAAAAAGAg/k8XeUFX9PmM/s1600/IMG_1526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="http://3.bp.blogspot.com/-iDVUmDCKUv8/UK6O_TdT9aI/AAAAAAAAGAg/k8XeUFX9PmM/s1600/IMG_1526.JPG" height="640" width="475" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Oven Roasted Brussels Sprouts:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Prep time- 5 minutes Cook time- 30 minutes</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Ingredients:</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 lbs Brussels sprouts, trimmed (option to cut in half lengthwise)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 garlic cloves</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 black pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 garlic powder</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>Instructions: </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. Preheat the oven to 400 degrees F</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. Chop garlic </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3. Mix all the olive oil, garlic and spices</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4. Toss Brussels sprouts with all the ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5. Place on a baking sheet and roast, stirring once or twice until the the Brussels sprouts turn a deep golden brown, crisp on the outside. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6. Transfer to a bowl and serve. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; margin-left: 1em; margin-right: 1em;"></span><a href="http://4.bp.blogspot.com/-udBBT_711aY/UK6PtUbv7HI/AAAAAAAAGBo/hqiH0iZMG0U/s1600/IMG_1538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-udBBT_711aY/UK6PtUbv7HI/AAAAAAAAGBo/hqiH0iZMG0U/s1600/IMG_1538.JPG" height="476" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Finally, after cooking all day I am ready to eat. Happy Thanksgiving to all my wonderful readers and followers. Please feel free to share your recipes and let me know if I have left anything out. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">XO, </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The Hungry Nomad</span>Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com2tag:blogger.com,1999:blog-7739657096939059281.post-31213742634546221752012-12-11T12:50:00.001-05:002012-12-14T15:23:40.615-05:00Crepes at Pates et Traditions- Williamsburg (Brooklyn, USA)<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Are you dreaming of eating in the French countryside but you can't afford to take a plane across the Atlantic? You may be in luck...if you so happen to be anywhere close to Williamsburg. This is where <a href="http://www.patestraditionsnyc.com/" target="_blank">Pates et Traditions</a> is located. A small, quaint and kitsch French restaurant serving delicious savory and sweet crepes and other french comfort foods. </span></div>
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<a href="http://2.bp.blogspot.com/-vjQ0CVDJhSs/UMdVW25ZP9I/AAAAAAAAGaM/5c4NBCeGkL4/s1600/IMG_7156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="http://2.bp.blogspot.com/-vjQ0CVDJhSs/UMdVW25ZP9I/AAAAAAAAGaM/5c4NBCeGkL4/s1600/IMG_7156.JPG" height="640" width="478" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The restaurant is very small and cozy. If you don't want to be getting up close and personal with your neighbors then this restaurant is not for you. Me? I don't mind overhearing other people's conversations once in a while. Especially in the morning when I'm barely awake enough to communicate with the Count. Our friendly server came over and shared all his favorites on the menu. Shortly thereafter, I was served with my badly needed latte. Creamy milk froth and strong coffee greeted my mouth. A few minutes later, I was a little bit more alert and started taking in the very cute decor surrounding me. </span></div>
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<a href="http://4.bp.blogspot.com/-TASFvORvqhw/UMdVYWD7DRI/AAAAAAAAGac/W6ZHH0ueisw/s1600/IMG_7157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="http://4.bp.blogspot.com/-TASFvORvqhw/UMdVYWD7DRI/AAAAAAAAGac/W6ZHH0ueisw/s1600/IMG_7157.JPG" height="640" width="478" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The walls are lined with postcards, paintings and kitchen utensils. The seats covered with colorful pillows.</span><br />
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<a href="http://4.bp.blogspot.com/-AXRJal1_5vk/UMdVZoKjAhI/AAAAAAAAGas/y2P_H6XGB9g/s1600/IMG_7158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="http://4.bp.blogspot.com/-AXRJal1_5vk/UMdVZoKjAhI/AAAAAAAAGas/y2P_H6XGB9g/s1600/IMG_7158.JPG" height="640" width="478" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There are two menus: sweet and savory (see menu). The savory was brought out first from which the Count ordered the croque chevre and I ordered the orientale crepe with the addition of chevre (because everything tastes better with goat cheese). </span></div>
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<a href="http://3.bp.blogspot.com/-2jgK06A3niI/UMdVfMcmfbI/AAAAAAAAGa8/p4fXfveYqgc/s1600/IMG_7162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="http://3.bp.blogspot.com/-2jgK06A3niI/UMdVfMcmfbI/AAAAAAAAGa8/p4fXfveYqgc/s1600/IMG_7162.JPG" height="478" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The orientale crepe was presented open face and consisted of spicy merguez sausage, peppers, sausage, tomatoes, eggs, Swiss cheese and my addition of goat cheese. The crepe itself was prepared with organic buckwheat flour and was cooked to perfection. All served with a side of green salad. I thoroughly enjoyed every bite of this and although the portion was large enough to feed us both on that particular morning, I ate ever single bite and still had room for more. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Croque chevre on the other hand was a bit of a disappointment. The Count ordered it because he loves anything that uses goat cheese as a main ingredient. Although the menu stated that the dish was served with tomato sauce we did not expect it to be poured on top of the sandwich. The bread was that cheap white airy toast which when topped with the tomato sauce became a soggy mix that really was not the best combination. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For dessert we shared the chocolate and almond crepe. The crepe was served with a gooey dark chocolate mix in the middle topped with more dark chocolate, almonds, sugar powder and a side of whipped creme. So good, so rich, so filling. And me: so happy! </span></div>
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Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-15240967604676868572012-12-09T10:19:00.001-05:002012-12-09T10:19:48.265-05:00Weekend Dim Sum at Ocean City- Chinatown (Philadelphia, USA)<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It is a beautiful foggy and rainy Sunday in Philadelphia. You know what that means? It is time for dim sum (for some). Many, including myself, prefer this Chinese tradition to the typical eggs and bacon brunch, mostly for the variety of dishes offered in one sitting. In Philadelphia, the best dim sum is of course located in Chinatown and includes restaurants such as <a href="http://hungrynomadeats.blogspot.com/2012/09/dim-sum-garden-chinatown-philadelphia.html" target="_blank">Dim Sum Garden</a>, Joy Tsin Lau and Ocean City Restaurant. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">We followed the crowds to Ocean City where a crowd of people waited at the front for their turn to be seated. Luckily, the wait was not that long since we showed up after the 1pm lunch rush. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The food is served in steam table trolleys usually stacked high with bamboo or metal steamer baskets. Waiters push them around the restaurant from table to table, and you get to point to the dish that you want and order. Each table gets a card that is stamped. Each order typically costs only a few dollars adding up<span class="Apple-style-span" style="color: #2c2c2c; font-size: 16px; line-height: 26px;">. </span>Once seated, our eyes went directly to the many food trolleys circling the room. We selected the Har Gow (steamed shrimp dumplings), Shumai (pork), Siu Mai (open pork dumpling), a delicious shrimp and cilantro dumpling. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The Siu mai is a open-topped steamed pork and/or shrimp dumpling made with a wheat flour wrapping and is often topped with fish roe or grated carrot. This is always a favorite and is always one of our orders. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The zhaliang (friend, noodle-wrapped cullers) is a steamed rice noodle wrapped around crispy fried cullers topped with soy and hoisin sauce. The combination of the crispy and soft texture is a perfect contrast and tastes really good. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The Har Gau or steamed shrimp dumplings is always a favorite. It is a translucent dumpling made with wheat starch skin and tapioca to give it that stretchy texture. It is typically filled with shrimp only but sometimes if you get lucky scallions and bamboo shoots are used. The Har Gau is hard to find as it is typically everyone's favorite. We waited around the longest for a basket of these. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Overall, our dim sum experience at Ocean City was pretty good. Despite the crowds of people, the service was pretty good for dim sum standards. We ended up eating way too much and only paid $30 for a table of two. Where else can you find such a grand feast for so little? </span></div>
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<a href="http://www.urbanspoon.com/r/21/255706/restaurant/Chinatown/Ocean-City-Philadelphia"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img alt="Ocean City on Urbanspoon" src="http://www.urbanspoon.com/b/link/255706/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></span></a></div>
Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-30393887083396076912012-12-06T15:20:00.002-05:002012-12-06T15:24:30.188-05:00Cupcakes-Galore at Magnolia Bakery- West Village (New York City, USA)<div class="separator" style="clear: both; text-align: center;">
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Bleeker street...one of the many places that make New York so charming, so unforgettable and so dear to me. Not only are there beloved Marc Jacobs shops sprinkled throughout the street but it is also a foodie haven beginning with <a href="http://www.magnoliabakery.com/" target="_blank">Magnolia Bakery</a>. Eating cupcakes while strolling through Marc Jacobs shops and bookstores? A perfect way to spend a Sunday afternoon in my books. </div>
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It was my first time visiting <a href="http://www.magnoliabakery.com/" target="_blank">Magnolia Bakery</a>, somehow I happened to miss the reference on Sex and the City during my college years (apparently that's what made them so famous?). So, having missed that boat I was not aware that there is usually a line up around the corner. On this particular Sunday the line up only extended to the door. I was okay with the short yet chaotic wait. So the Count and I lined up and took in all the sweet, sugary vanilla aromas permeating the air. </div>
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There were all sorts of people in the line up. The young family with kids swooning over the big three layered cakes, the Asian female tourists with their designer bags picking out their cupcakes, the old man ordering his usual and us, the first timers who were overwhelmed with the choices. Oh the possibilities. </div>
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Okay, so here I go: I don't like cupcakes! Gasp. Yes I said it. There are many other sweets that I would prefer to a cupcake. So is it so horrible that neither of us actually ordered cupcakes? </div>
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I ordered a snickerdoodle tart from the glass display above. And the Count ordered the flour less chocolate cake. </div>
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After we yelled out our order, we waited to pay. The line up was a bit confusing as people were going straight to the cash counter and others were skipping the line. But somehow there was some sort of unspoken order amongst the chaos. </div>
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While waiting I was seduced by the variety of sweets that were calling my name including the three layered cakes in a variety of flavors. "Eat me Hungry Nomad, you know you're hungry" they all said.</div>
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After receiving our coffee I got a chance to get up close and personal with the famous cupcakes...only for a short photo shoot. I definitely have to go back and try the cupcakes for I can't really attest to their claim to fame without having tried it. Wonder what flavor I should try next time? </div>
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<a href="http://www.urbanspoon.com/r/3/33382/restaurant/West-Village/Magnolia-Bakery-New-York"><img alt="Magnolia Bakery on Urbanspoon" src="http://www.urbanspoon.com/b/link/33382/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
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Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-29302483635523859772012-11-26T10:16:00.000-05:002012-11-26T10:16:06.613-05:00Parc Brasserie- Rittenhouse Square (Philadelphia, USA)<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once in a while I become nostalgic for my life in Paris. I miss every single detail that put together make Paris so magical. I miss the beauty that covers every inch of the streets, the cobblestone streets, the sound of the french ambulance, the beautiful well groomed people, the language and the food. When nostalgia hits the only way to satisfy it is to find a french bistro where you can pretend that for an hour, just for one hour, you are back in Paris. In Philadelphia this can be found at Rittenhouse Square at the Parc Brasserie.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Every single detail from the yellow fiber braided bistro chair on the outside to the layout of the restaurant on the inside and most importantly the menu seems to fit the profile of being a French brasserie. From the outside, the restaurant looks quite small but stepping to the inside you'll be surprised to see just how large it really is. We managed to find a seat outside overlooking the park where people watching is at its premium. After ordering two glasses of red wine we were ready to order. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I had been craving French Onion Soup all day and started with that. For our main entrees we ordered the steak/frites and the burger. The onion soup was perfect. The rich flavor of the broth was a perfect blend of beef broth and caramelized onions. The croutons were nice and chewy and the baked cheese on top was the perfect proportion covering the entire bowl. I loved the generous portions of cheese which is essentially the best part of the dish. I will be going back for this soup alone. It was that good!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Steak and fries were typical of what you would find on a menu in Paris and served just the same: With melting butter on top of the meat and generous portions of fries. If you are craving red meat this dish will definitely satisfy all your cravings. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The burger was served with a layer of caramelized onions on top. The meat was tender and full of flavor. The Count managed to polish his plate clean.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">At the end of our meal, there was literally no room for dessert but I did spot my favorite french dessert on the menu: profiteroles. And so another trip is in order for a serving of onion soup and the profiteroles. </span></div>
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<a href="http://www.urbanspoon.com/r/21/741145/restaurant/Rittenhouse-Square/Parc-Brasserie-Philadelphia"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img alt="Parc Brasserie on Urbanspoon" src="http://www.urbanspoon.com/b/link/741145/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></span></a></div>
Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-36273597544098606552012-11-24T13:15:00.000-05:002012-11-25T23:52:10.638-05:00Recipe: Kalam Polow Shirazi (Cabbage herbed rice with meatballs)<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kalam Polo Shirazi (from the region of Shiraz) was introduced into the family by my father. His love for this fragrant Iranian rice dish dated back to his childhood where it was a popular dish made by my grandmother. Years later he had to ask around in order to obtain the recipe that was best made by my grandmother. He perfected the recipe and would make it whenever feeling nostalgic or missing his mother. I had never attempted to make Kalam Polow until recently I had a major unexpected craving for it. I think I just missed my father and thought by making his signature dish I'd fill the void brought by the distance. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Unfortunately, I was not able to find white cabbage and had to use red cabbage. It has to be made with red cabbage but I can't say it tasted too different and the Count and I really enjoyed the rich flavors and colorful dish that resulted from using red cabbage. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Note: if you grew up hating cabbage. Don't worry as this dish will make you change your mind. I myself am not a big fan of cabbage but when eating it in this dish- it tastes delicious. </i></span></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients: </span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups of rice</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cups of shredded white cabbage</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1onion (grated)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lbs ground beef</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon of turmeric</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups of fresh parsley</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups of fresh cilantro</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups of chives</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups of Persian basil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup tarragon</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olive oil </span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Instructions</b>: </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">1. Grate onion into small pieces, remove the onion juice. Mix the onion with the ground beef. Add salt and pepper and turmeric and mix with the meat and onions. </span><span class="Apple-style-span" style="line-height: 22px;"></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Roll small pieces of meat mix into meatballs. You want the meatballs to be on the smaller side. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Cook meatballs in a lightly oiled pan. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Shred white cabbage into small pieces (here I've used red but again please use white)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Saute shredded cabbage in a slightly oiled pan until cooked. Season with salt, pepper and a pinch of turmeric. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Chop all the herbs into small fine pieces. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Mix the herbs with the sauteed cabbage and add to the meatballs. Turn heat off. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Place mix aside while preparing your rice. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. When your rice is ready, remove from pan. Add 2 tablespoons of olive oil and add layers of thinly sliced potatoes. Add one layer of rice and another layer of mixture. Continue layering and gently mix pot to mix the ingredients together. Finish with a thin layer of rice. With the bottom of your spatula make several holes in your rice layer without touching the bottom of the pot. This allows the steam to reach the top. Cook for 30 minutes on low heat (so that the potatoes don't burn). </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Serve with rice and pickled torshee. </span></div>
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It is almost time for American Thanksgiving. Tomorrow I'll be posting my recipe on all things thanksgiving: Turkey, Brussels sprouts, baked yam, garlic mashed potatoes, cranberry sauce, walnut and date stuffing and pumpkin pie. I'm getting hungry just thinking about it. As a Canadian transplant living in the United States I have an excuse to cook and eat turkey on three occasions: Canadian thanksgiving, American thanksgiving and Christmas. So needless to say the recipe has been perfected. Check back tomorrow for more. </div>
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<br />Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com2tag:blogger.com,1999:blog-7739657096939059281.post-69981608818167436122012-11-12T14:21:00.000-05:002012-11-23T12:43:59.111-05:00Ravagh Persian Grill- Murray Hill (New York, USA)<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When in a new city, first thing is first: must find the best Persian restaurant for that oh so frequent Persian kabob craving. Here in New York most would agree that <a href="http://ravaghmidtown.com/food-delivery-TW/ravagh-new-york-city.810.r?QueryStringValue=z3jxMUnnAQqpqa9WuHMD4A==">Ravagh </a>provides just that! Quality skewers of juicy meats with generous servings of rice and salad. But Kabob is not all that is offered at <a href="http://ravaghmidtown.com/food-delivery-TW/ravagh-new-york-city.810.r?QueryStringValue=z3jxMUnnAQqpqa9WuHMD4A==">Ravagh</a> there is also a wide range of stews and appetizers including my favorites: kashk badenjoon (smoked eggplant dish served with pita) and Gheimeh- tah deeg (Gheimeh lentil stew served over crispy rice). Best part: unlike other Iranian restaurants, <a href="http://ravaghmidtown.com/food-delivery-TW/ravagh-new-york-city.810.r?QueryStringValue=z3jxMUnnAQqpqa9WuHMD4A==">Ravagh</a> has moderate pricing for their dishes- which combined with their good Persian comfort food has led to their many years of success. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Favorites on my list: Kabobs- you can't go wrong with any of them but so far my favorites are the chicken koobideh, chicken strip kabob, the koobideh and the barg. As for appetizers the shallot yogurt (masteh musir) is a Must! And so are all the eggplant dishes. But then again everything else is good too. What can I say? I'm a big fan and a frequent visitor. </span><br />
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Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-64266435797895970732012-11-09T11:48:00.003-05:002012-11-23T12:44:59.048-05:00Japanese Soul food at Ippudo- East Village (New York City, USA)<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Confession: I am obsessed with all things Japanese. But mostly with Japanese food, especially ramen. Nothing makes me happier than a warm bowl of creamy soup and hand-made noodles. Ippudo being on my list was one of the first places I have visited since my temporary move to the City. On the first night, I was unsuccessful (the wait was 2 hours long). The second time the wait was 1.5 hours long. The third time, I tried to catch them off guard by showing up in the middle of the afternoon. The wait was 15 minutes.
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">To celebrate the short wait and finally reaching our destination we ordered the Kaori Mikan Sake: a mandarin orange flavored Sake. It was delicious but I do prefer traditional Sake over this flavored one. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We started with an order of pork and chicken buns. One of our friends does not eat pork which led to a dilemma: most items on the menu are pork based and so her options were limited to the vegetarian ramen and some appetizers. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Both buns were perfect (and better than other more hyped buns in the area). The bread fluffy and fresh and the ingredients full of flavor. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Our ramen came out shortly after: one vegetarian, one Akamaru modern (for me) and one Shiromaru Chasu <a href="http://www.ippudony.com/menu_lunch_ramen.php">(See menu).</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Akamaru Modern came in a tonkatsu broth with Ippudo's special sauce, miso paste, garlic oil, chashu, half boiled egg and spring onions. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I really enjoyed the broth and the additional flavors added at Ippudo. I like to add pretty much everything to my bowl as you can see below. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The noodles varied for each ramen dish and we all agreed that they were very good.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For dessert we had the green tea creme brulee topped with green tea ice cream. I love creme brulee especially cracking the hard sugary top. But I have to say this one was not my favorite. I prefer the original flavored creme brulee but I did appreciate the creativity that went into this dessert. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Overall, I really enjoyed the ramen and will go back while in New York but I find that I am truly spoiled by all the good and cheap ramen restaurants in Vancouver (apparently some of their ingredients are brought over from Vancouver). </span></div>
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<a href="http://www.urbanspoon.com/r/3/335761/restaurant/East-Village/Ippudo-New-York"><img alt="Ippudo on Urbanspoon" src="http://www.urbanspoon.com/b/link/335761/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-39311717358920466802012-11-07T21:18:00.002-05:002012-11-23T12:46:49.241-05:00Hearth- East Village (New York, USA)<div style="text-align: justify;">
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<a href="http://www.urbanspoon.com/r/3/29533/restaurant/East-Village/Hearth-New-York" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.urbanspoon.com/r/3/29533/restaurant/East-Village/Hearth-New-York" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As I go through the list of restaurants I have visited on recent trips to New York, there seems to be one common denominator: they are all located in the East Village. On a late September evening, the Count and I along with friends went to Hearth Restaurant. It looked like a very unassuming restaurant with cozy, intimate seating and dim lighting. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hearth Restaurant opened in 2003 and was immediately nominated the following spring for the James Beard Foundation's Best New Restaurant award. Not surprising given the attention to detail and unique and innovative presentation of dishes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The room was buzzing with the sound of diners and the smell of the delicious food permeated the air. Upon seating, a basket of bread and amuse bouche arrived at our table. Our server was attentive and patiently went through the extensive wine list to find one that I would be content with. The<a href="http://www.restauranthearth.com/menu.pdf"> menu </a>consists of ingredients which are all hand selected from farms which are noted on the menu as well. I also learned that with that, the menu is constantly changing to ensure fresh and local ingredients. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We started with a burratta and eggplant starter. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For my main dish, I had the Pappardelle pasta served with a side of roasted mushrooms. The flavors of this particular dish were out of this world. I would have paid money just for the roasted mushrooms alone. They were so good. Crispy and filled with flavors that I never knew existed in a mushroom. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Our table also had the pork and lamb dishes. Both presented beautifully with so much attention to detail in each ingredient. The wine kept coming and we kept eating. So much so that no one in our party had room for dessert. </span></div>
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<a href="http://www.urbanspoon.com/r/3/29533/restaurant/East-Village/Hearth-New-York" style="margin-left: 1em; margin-right: 1em;"><img alt="Hearth on Urbanspoon" src="http://www.urbanspoon.com/b/link/29533/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Farmer's markets are one of my favorite places to visit when traveling, oohing and aahing over all the delicious produce. Actually, I love them even when I'm not on the move. They're like window shopping on the high street, but then for food lovers. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Every Saturday at the Noordermarkt in Amsterdam you can find a <a href="http://www.boerenmarktamsterdam.nl/" target="_blank">lovely organic farmer's market</a>, with your pick of organic fruits, veggies, cheese and bread. And now that the season of mushrooms and pumpkins is upon us, seas of deep browns and oranges are overflowing the stalls. A definite feast for the eyes. Really, the only downside to this market is that it's packed with people and that the prices surely are above your usual 'high street' level..</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You can also find some nice stalls with non-food items, such as second-hand books and Dutch antiques. When I was still living in the Netherlands, I used to visit the Noordermarkt early on Monday mornings when all the stalls are filled with vintage clothing, bric-a-brac, fabrics & notions. It's a great time spent rummaging about and a definite plus is that the city is still so quiet and asleep, something which doesn't happen very often in Amsterdam. </span></div>
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<br />Kimhttp://www.blogger.com/profile/05077093933090112207noreply@blogger.com1tag:blogger.com,1999:blog-7739657096939059281.post-53549552482507257202012-10-09T11:50:00.002-04:002012-10-09T18:59:14.980-04:00Miel Patisserie- Rittenhouse Square (Philadelphia, USA)<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">I discovered a lovely french pastry shop in the Rittenhouse area. What a shame that I didn't find it sooner. Walking through the doors my eyes quickly turned to the pastry counter, the bread baskets and rows of french desserts including my favorite macarons. Having skipped lunch I decided to treat myself to dessert: not one but two. I opted for a latte with a lemon tart and rose water macaron. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">The latte was great. Went really well with small mouthfuls of the lemon tart.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The rose macaron tasted like many Persian desserts which use rose water. It was also a perfect macaron: chewy inside with a slight crispy exterior. As I sat there indulging myself, many came in to buy their bread and bags full of dessert. Seems like I am the only one in town that didn't know about this place. I will definitely be back for more. </span></div>
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<a href="http://www.urbanspoon.com/r/21/255135/restaurant/Rittenhouse-Square/Miel-Patisserie-Philadelphia"><span style="font-family: "Trebuchet MS", sans-serif;"><img alt="Miel Patisserie on Urbanspoon" src="http://www.urbanspoon.com/b/link/255135/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></span></a></div>
Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com2tag:blogger.com,1999:blog-7739657096939059281.post-73778104869686381482012-10-06T13:42:00.000-04:002012-10-06T13:43:25.749-04:00Frankford Hall- Northern Liberties (Philadelphia, USA)<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">If you enjoy beer, good food, outdoor picnic tables, ping pong and a really fun, relaxed atmosphere then you will love Frankford Hall. It's located in Norther Liberties- the new up and coming hipster-esque area of Philadelphia. We went for their first weekend of Oktoberfest celebrations. The entire street was closed off with food and beer stands. We went pretty early and found a nice picnic table at Frankford Hall under the mid-September sun. Three hefeweizens in our hands and we were ready to celebrate the harvest season. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">We ended up spending the entire day drinking beer which led to an order of practically everything on the menu. I ordered the Frankfurter sausage served with a side of red cabbage and mustard. Delicious. Our table also ordered potato pancakes with sour cream and chives- amazing; cucumber salad- refreshing; and fries- crispy, greasy and perfect. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Feeling guilty about all the beer and food consumed we decided to burn it off by playing rounds of ping pong. It was the perfect way to spend a nice, crisp autumn day in Philadelphia. We will certainly be back to Frankford Hall not only for the range of beer but their amazing German food and happy/friendly ambiance.</span></div>
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<a href="http://www.urbanspoon.com/r/21/1595177/restaurant/Northern-Liberties/Frankford-Hall-Philadelphia" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img alt="Frankford Hall on Urbanspoon" src="http://www.urbanspoon.com/b/link/1595177/biglink.gif" style="height: 146px; padding: 0px; width: 200px;" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-20782336930816452182012-09-30T09:50:00.002-04:002012-09-30T09:52:34.739-04:00Restaurant Freud (Amsterdam, The Netherlands)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A little confession: I've never really warmed much to the capital of my home country. It seems almost blasphemous to mention it around my Dutch friends, but here it is. Oof, and boy, does it feel good to get it out in the open. Amsterdam always just seemed too pretentious to me. I simply felt it lacked the energy of truly big cities in Europe and also lacked the charm of many smaller towns in our country. Go, go visit Delft, Maastricht, Utrecht, Groningen! </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If my week in one of the <a href="http://www.de9straatjes.nl/uk/" target="_blank">nicest</a> neighborhoods of the city wouldn't change my feelings, I decided that was that. It simply would never work between me and this city. But, and I'm sure you see where this is going, one week is all it took to win me over. If I were feeling a bit petty, I'd use the 'but I just spent months on a different continent & I was feeling nostalgic' excuse, but that would not be fair to this lovely diverse town.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So still in Amsterdam, we headed out west. We took advantage of the lovely weather (always playing such a big role in such a little rainy country) and got seated outside at <a href="http://www.restaurantfreud.nl/" target="_blank">Restaurant Freud</a>. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Freud's goal is not only to serve tasty local, seasonal (and mainly organic) food, but mostly to motivate their employees and help them out of their isolation. Everybody, from those doing groceries and the cooks to the waiters, has a psychiatric background and at Freud they all do their best to give us eaters a great evening. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Restaurant Freud is different from ordinary"</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A great initiative that has been around since 2007, but what about the food I hear you say? You have a choice between their three-course menu or pick and choose your dish from their regular menu. I picked the charcuterie, duck breast and we all shared their chocolate cake for dessert. The food was good, the accompanying wine very decent and the chocolate cake heavenly. So heavenly, we gobbled it down before I could even get my camera out. Oops! </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you're around this part of town, looking for honest food and a slightly different evening out than usual, do visit Freud. And in case you're hungry earlier on the day, across the street Freud also runs a breakfast/lunch room. </span></div>
Kimhttp://www.blogger.com/profile/05077093933090112207noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-50835605794591257372012-09-29T10:00:00.000-04:002012-09-29T12:00:21.961-04:00Recipe: Chicken with Oyster Mushrooms and Saffron Curry<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One of my favorite restaurants in Vancouver and possibly the world is <a href="http://www.vijs.ca/" target="_blank">Vij's</a>. Ask any Vancouverite and they will recommend it as one of the top places to dine. Who can resist the amazing Indian food and spices in one of the most innovative Indian restaurants? Even Anthony Bourdain had to get friendly with Vikram Vij on his No Reservations trip to Vancouver. Knowing that I am a big fan, a close friend purchased Vij's cookbook: <a href="http://www.vijs.ca/vijs-cookbooks/" target="_blank">VIj's At Home: Relax, Honey</a>. The book is a lovely presentation of what Vij's family make at home including really informative facts on meats, poultry and spices. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I am never one to stick to a recipe so every recipe that I have made from the book has been twisted around to represent my version. Here is Vij's recipe with the Hungry Nomad's Twist. Note that the recipe is located on page 170 of the <a href="http://www.vijs.ca/vijs-cookbooks/">cookbook.</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup cooking oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 lbs red onions (I use regular white onions)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6-7 chopped garlic (18 to 21 medium cloves)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 Tablespoon turmeric</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 Tablespoon cayenne pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoon paprika (optional)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 1/2 lbs skinless chicken things, bones in</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cups water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cups whipping cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 oz crimini mushrooms, sliced (I used oyster mushrooms unsliced)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon dried green fenugreek leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon saffron (about 20 threads) in 1/4 cup hot water</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in a medium pot on medium-high for 1 minute. Add onions and saute for several minutes until onions turn a golden color. Reduce the heat to medium, add garlic and saute for 5 minutes, or until slightly colored. Stir in salt, turmeric, cayenne and paprika and saute for 1 more minute. Add chicken and cook, stirring regularly, for about 5 minutes. Stir in 4 cups of water and cream, increase heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. In a separate medium sized pan, heat oil for 1 minute. Add mushrooms and saute for 3-5 minutes. Add Okras. Remember to leave the head of the okra in tact. Cook for 3-5 minutes. Stir in the mushrooms and okra to the chicken. Just before serving, bring the curry to a light boil. Stir in fenugreek plus saffron and its soaking water. Serve with a side of rice. </span></div>
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Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-90246996010876212232012-09-28T10:00:00.000-04:002012-09-28T10:00:03.065-04:00Alla Spina- Fairmount (Philadelphia, USA)<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It is always a good thing to read reviews before planning to go to a restaurant. I didn't read the reviews of Alla Spina and assumed being a Vetri restaurant that the food would be remarkable. So last Saturday night a group of four of us headed to Alla Spina, mostly so I could check it off of my list of places to eat in Philadelphia. We did not have reservations but were told that room was available at the bar facing the open kitchen. Amazing. This is a foodie's dream: to actually watch step by step how the food you ordered is being prepared. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We were quickly seated and greeted by our not so friendly server. Oh well, too hungry to care at this point we quickly reviewed the menu and made our orders. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The menu offers a little bit of everything including a few comfort foods such as fried chicken which looked extremely tempting. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My friend ordered the deviled egg served with porcini on top. It came in a small plate of three. The table liked it and though the porcini added an extra touch. Perhaps the best food on the menu that we tried were the $5 pretzel balls served with a cheese dip. In fact, that was the best and only good dish of the night. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Next was the Kale salad. Kale salad is meant to be a healthy substitute but as I watched the line prep cook pour in the olive oil and take samples with his hand to his mouth and back to the large bowl it became less and less appealing. The result was an olive oil salad with kale, provolone cheese and red peppercorns. The kale was drowned in too much oil which really took away from the rich and crispy flavor of the kale. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Our entrees came out next. Two orders of the beef tenderloins, veal carpaccio and burger. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'll start with the burger. How can you go wrong with a burger right? However, this burger was bland. It was lacking in salt, was undercooked and just generally flavorless. The chips were the best part. Having no salt and pepper at the bar the Count added the salt and vinegar chips to his burger in order to make it edible. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The beef tenderloin came out practically raw. In fact when taking our order the server never asked how we would like it done. I didn't tell him assuming there was a certain way these were cooked. Some parts of the meat were actually red raw (see photo below). One bite and we both had to send it back to be cooked properly. As the others ate we waited for our meat to come back. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It came back cooked. The meat was tender and melted on first bite. However, what I found was that it was lacking a side dish to combine the meat with. The few arugula leaves were not nearly enough to balance the meat. I would have liked to see a side of potatoes or something else with this dish. At this point, I just went back to eating the pretzel balls and left the meat to the rest of our table. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I don't eat veal. It is one of the few things that I refuse to eat after I watched a video on how the young calves are kept and slaughtered. So I can't really give an opinion on this dish but based on my friends review it was also drowned in olive oil and tasted quite different from your regular beef carpaccio. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dessert? Based on what we had for our appetizers and entrees we decided to skip dessert and head on out. It is a shame that such a great restaurant would serve such mediocre food? The restaurant is in a really great space next to Osteria and it has so much potential but based on reviews I've read it seems little has changed since it first opened.</span></div>
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<a href="http://www.urbanspoon.com/r/21/1654692/restaurant/Fairmount-Art-Museum/Alla-Spina-Philadelphia" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img alt="Alla Spina on Urbanspoon" src="http://www.urbanspoon.com/b/link/1654692/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></span></a></div>
Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0tag:blogger.com,1999:blog-7739657096939059281.post-16375543088321685902012-09-27T10:24:00.000-04:002012-09-27T10:24:00.350-04:00DiNic's Roast Pork and Beef- Chinatown (Philadelphia, USA)<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"You have to go to Terminal Reading Market" said every other Philadelphean when we asked for recommendations of must-do's in Philadelphia. So one hot summer day I headed to the Market to see what the fuss was all about. Before I begin I have to say that like all things involving food, I am quite spoiled when it comes to markets, having one of the most beautiful in my hometown of Vancouver: <a href="http://hungrynomadeats.blogspot.com/2011/02/winter-day-at-granville-island-market.html" target="_blank">Granville Island</a>. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I expected to find a similar market with lots of fresh fruit, vegetable and meat stands. Although those stands are present I would say the market is mostly filled with food stands. Not so bad for a foodie like me. So I wandered around deciding what I should eat and write about. There were many choices but Tommy Dinic's Sandwich stand seemed to stand out. There was a simple menu and crowds were surrounding it like bees to a flower. I wasn't aware that it was also featured on Man v. Food on the food network until just now as I prepared to write this review. I guess that explains the line-up. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So I waited in line deciding which of the two offered meats to have: pork or beef. I went with the beef brisket topped with provolone cheese and collard greens. The sandwich came in a large hoagie bun and generous amounts of hand carved beef brisket. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I added banana pepper for that extra spicy and tangy flavor. The result: a great, juicy, flavorful sandwich. The meat was carved perfectly, ever so juicy filled with flavor. I don't know if I would vote it as the best sandwich in America but I would definitely rate it as one of the best sandwiches I have had. It has its own unique character and flavors. The toppings were not typical to sandwiches I am used to having, but it only added to the uniqueness. The combination of flavors, however, worked perfectly!</span></div>
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Hungry Nomadhttp://www.blogger.com/profile/15346772724033098598noreply@blogger.com0