The Tale of Two Blogs

Big news! Burgers and Barolo is up and running!
Check it out for Annette's review of our 5 course meal at Primo!


PS. Happy 100 posts to me! It only took, what, 3 years?

PPS. I made another amazing Soba Tofu Stirfry tonight for dinner. Will get the recipe up asap!

The Conscious Cook

I don't usually go around touting and promoting cookbooks. But Chef Tal Ronnen stopped by the school a few weeks ago for a demo. I was impressed by him on many levels, and even considered going vegan. (For about 10 minutes.)

In all seriousness, when I really stop and to think about it, I estimate that I eat vegetarian at least half of the time. Not on purpose, but because I really enjoy soy and grain products. His book, The Conscious Cook, is full on vegan. I tried the Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Braised Pea Shoots and Crispy Udon Noodle Cakes. (Gardein is a new fancy meat substitute.) It was quite rich and delicious. And for the record, I could now officially drink Cashew Cream with a straw.

http://www.amazon.com/Conscious-Cook-Delicious-Meatless-Recipes/dp/0061874337

Orlando Foodie Awards

The 12th annual Foodie Awards are out.
We should call this year "The Ode to Darden"!

http://www.orlandosentinel.com/entertainment/restaurants/os-cal-the-foodies-restaurant-awards-20100225,0,7113252.story

Kata Thai

Picture this. The Saturday before Valentines Day. I went out with a friend for an impromptu dinner, only to realize that every restaurant in Winter Park was fully booked. Sans reservations, we headed over to one of our favorite stand-bys: Kata Thai.

I've always considered Kata to be one of my favorites in town for outside dining. There's not a fancy view or anything, but rather garden-like surrounding tucked away behind the building. This night, however, we sat inside because it was pretty chilly. Both inside and out. I don't think they actually have heating in the building. But whatever, the ambiance inside is comfortable and hip without being snooty in any way. So we kept our jackets on, ordered some hot Saki and quickly warmed up.

We started with the Gyoza-pan fried pork vegetable dumplings. Sounds fancy, but they are basically just potstickers. Yummy, yummy potstickers. While considered more of a Japanese dish, the Gyoza fit right in at Kata. It was tender, not greasy and very flavorful.

My entree came with both Miso soup (aka gymsocksoup) and a house salad with Peanut dressing. The usual fare for Thai restaurants, but never a disappointment.

I went ahead and ordered the dish that always brings me back to Kata-the Panang Curry. I can fully admit that my interest in curries is really only beginning. I really didn't care for the taste when I was younger, and granted this is a milder and sweeter version, but I honestly could eat of a bowl of this anytime, anywhere.

This dish is a perfect combination between sweet and spicy. The coconut milk gives the Panang a fantastic creaminess while at the same time the Kafir lime brings about a hint of tang. I ordered the Tofu (really because Asian is my favorite cuisine for Tofu) and also enjoyed the green beans and red peppers that were served with the curry.

I know that Thai restaurants in Orlando are about a dime a dozen. But I always keep Kata at the top of my list and recommend that you do too!

Polenta with Spicy Romesco Sauce

Romesco Sauce is a traditional Spanish sauce. There are many different styles and it is very easy to make!

The Plan

Get the Polenta going.

Make the Romesco.

The Ingredients

For the Polenta

4 cups Chicken Stock

1 cup Cornmeal (coarse)

2 Tbsp Butter*

1/4 cup Parmesan Cheese

Salt and Pepper to Taste

For the Romesco

2 Garlic Cloves, minced

1/4 cup Almonds, roasted or blanched

1 cup Roasted Red Pepper (roast your own peppers or just use jarred!)

1 large Tomato (or 1/2 can!)

2 slices crusty Bread, cubed**

1/2 tsp Red Pepper Flakes

1 tsp Paprika

3 Tbsp Olive Oil

Salt and Pepper to Taste

The Method

Bring Chicken Stock to a boil in a large pot. When boiling, add Cornmeal, a little at a time, stirring constantly to incorporate it. Reduce to a simmer. Be careful at this point. The mixture tends to spit everywhere and it is quite hot. Keep kids and dogs away from the stove. At this point you want to cook the mixture between 20-30 minutes. Stir often as you want to reduce sticking as much as possible. When the Polenta is thick and creamy, remove from heat and add remaining ingredients! If you are feeling extra ambitious, throw the Polenta into an 8x10 pan (sprayed with Pam or something like it). You can then stick it in the fridge where it will congeal. Then cut the Polenta into fun shapes, dredge it in flour and pan fry it! If you're not feeling ambitious, then sit down and eat.

In the meantime, while the Polenta is cooking, heat a small saute pan on the stove with 1 Tbsp Olive Oil. Add the Garlic and cook until fragrant.

Put the Garlic and the Almonds in a food processor. Pulse until the Almonds are well chopped and uniform. Add the Roasted Red Pepper and Tomatoes. Pulse until combined. Add the Bread. Pulse until combined. Add the remaining ingredients and process until desired consistency. Some will like it a bit chunky, some very smooth. Taste it and see what you think! Heat Romesco on the stove until warm.

The Presentation

Spoon Romesco over Polenta! I served mine with Roasted Veggies (Mushrooms, Broccoli and Asparagus all on sale in the same week!) and Sage Roasted Chicken.

*I'm a geek. I used Smart Balance. (And then melted the lid into my stove. Eek.)

**I used one of the flat bun things from Arnolds. If you haven't tried them....they are fantastic and only 1 WW point!

By the way, I've decided that life is too short. I'm officially using my parent's wedding China as everyday dishes! (Don't worry, I hand wash. Still don't have a dishwasher.) I'm thinking about polishing the Silver soon also!

Raindrops on Roses and Whiskers on Kittens

These are a few of my favorite pizza toppings:
Goat Cheese
Red Onion
Black Olives
Artichokes

OLV

A few days ago I broke up with one of my favorite restaurants on this blog. Now I'm just about ready to move in with a new one. I may be in LOV with OLV.

Alright, so the name is kinda ridiculous. And it's in the new SODO shopping center right by Tar-ghay and TJ Maxx. (The fancy Target where you park on top of the building and your cart has it's own escalator. Seriously, the cart escalator is right next to the people one. So you can keep you cart in sight at all times.) But get over it. This place is really, really good.

I stopped by with a friend for a quick dinner last weekend not really knowing what to expect. The website is a little, well, cheeky, telling us readers that OLV is "more than a cafe. It's what you believe it to be". So, officially, here's what I believe it to be:

A Wine Bar that has a small selection of excellent food. Kinda like TRP is a Gastropub. I guess we could call OLV a GastroWineBar? GastroVin?

I started with the Chevre Salad: Greens with Mango, candied Pecans and an Orange Honey Vinaigrette. The Vin was fantastic-a great balance between fruity sweetness and acidity. My salad was perfectly dressed and had the addition of Beets (which I loved! But you know the rule....if it's not listed on the menu, don't add ingredients!).

We also split one of the small plates: Diver Scallops with Manchego Cheese Polenta and a Spanish Olive Tapenade. And I would officially now like to invite our server from Harmoni last week who tried to convince us that Polenta should be served cold to join me at OLV. Seriously lady, meet me. I'll buy. This Polenta was melt in your mouth delicious. Rich from the Manchego and covered in the Tapenade, I was quite happy to eat this. The Scallops were perfectly seared and combined well with the other elements of the plate.

Lastly, we split a Cheese Course. I know what you're thinking..."Whatever, Cheese." but check out this selection: Stilton with dried Apricots (my personal fav), Goat rolled in black and white sesame seeds, Drunken Goat, Manchego, Fresh Mozzerella, Boursin and a smoked Cheddar. It also had a few slices of cold Duck and Prosciutto covered in a Honey Glaze.

We arrived during happy hour and each had a glass of Chenin Blanc/Viognier blend from CA before dinner...and then split a Verdejo during dinner. Bottle prices are listed as retail so there is a $10 corkage fee for wine consumed on premise. Besides that I was quite happy with the overall value on both the food and wine.

I really hope this place does well. If they keep turning out food of this caliber I imagine they will be getting more and more busy as time goes on. But at least if you have to wait for a table you can do a quick run to Target!

Really, Harmoni?

I just changed my vote on Urbanspoon for the first time. And I'm really sad to report it. I think I have to break up with a restaurant.

I've stood up for you many times, Harmoni. But tonight you officially disappointed me.

I ordered a Mojito. You gave me some freaky Mint Julep watered down hybrid. I was looking forward to the Shrimp Cakes. You gave me great flavor but more filling than shrimp. I ordered Tilefish with Grilled Cheese Polenta. You brought me perfectly seasoned and cooked fish, but ice cold Polenta. And then you tried to convince me that Polenta should always be served cold and dry.

I was trying to be a good citizen and order from the Eat Local Orlando Week menu. But after the Shrimpcakes, all I could think about was your Ribeye Sandwich. Maybe one day I'll be back for brunch, for that sandwich. But I think we should probably take some time apart for awhile. I'll give you a call when I'm not so busy.

903 Mills Market

I kinda feel like an ass.

I've been living in the new place for about seven months now, and I have just made it to 903 Mills Market. Which is less than a mile from my house. And I could easily walk there. And I drive by often. Whatever, at least I finally made it there. And I know that I'll make it there again.

I love the neighborhoody atmosphere of this restaurant. The outside patio is hip and inviting (to both those dining and those driving by!). Food is ordered at the counter and then brought to your table. I felt a bit of pressure trying to decide what to order with the hoards of people coming in behind us, but besides that the service was super quick.

I decided to be somewhat healthy and have the 1/2 and 1/2 combo. I went for one of my all time fav sammies-the California Club. It was tasty with Turkey, Avocado, Bacon, Lettuce and Swiss served on toasted Sourdough. (Eek, fine, I have to admit that I prefer the California Club at Pom Poms. I think they have more mushy Avocado. But this was a close second.) The other half of my combo was the Lake Eola Spinach Salad. It was the usual suspects: Spinach, Almonds, dried Cranberries and Blue Cheese. I had the Raspberry Vin for my dressing which was flavorful and balanced with a surprisingly thick consistency. The highlight was the crazy huge amount of fresh Spinach which was really a bang for your buck.

We also shared a bottle CA table wine which was good, but not very memorable. As in I forget the name. But overall the wine selection is fun and well priced. Check out their website for info on a wine club and classes.

And fine. Next time I go I'll walk!

Soba Tofu Stirfry

The Plan

Cook noodles.

Mix sauce.

Saute veggies and tofu.

The Ingredients

1 "bundle" Soba Noodles

3 Tbsp Sesame Oil

2 Tbsp Soy Sauce, low sodium

1 tsp Fish Sauce

1 tsp Mirin

1 Tbsp Sriracha

1 Tbsp Sugar

1/2 large Onion, chopped

3 cloves Garlic, chopped

1 pound Tofu (firm), cubed*

1 pint Baby Bella Mushrooms, sliced

1 head Broccoli, cut into florets

The Method

Cook Soba Noodles according to package. Reserve.

In a small bowl, combine Soy Sauce, Mirin, Fish Sauce, Sriracha and Sugar. If you like it hot, add more Sriracha. Whisk in 1 Tbsp of Sesame Oil. Reserve.

Heat remaining Sesame Oil in a large saute pan over medium high heat. Add Onion and cook until translucent. Add Garlic and cook until fragrant. Next, add the tofu and stir well. Once the Tofu will begins to brown a bit, add Mushrooms and cook until just softened. Add the Broccoli and stir. Lastly, add about 1/2 of the liquid mixture. Stir or toss well to coat. Continue cooking until the broccoli is bright green. In a pretty way, not a freaky nuclear way.

Combine the Noodles and the remaining liquid.

To Serve

Place some Noodles on a plate. Top with veggies and tofu. That's it. Seriously, Asian food is easy. Except having to buy all the crazy ingredients.

*Don't forget to press your tofu for about half an hour. Eek, that sounded gross. Wrap the block of tofu with some paper towels and then put another couple of plates on top to provide pressure. This will squeeze some of the excess moisture out.