Dine in or take out

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2010-01-30T15:49:00.002-05:00

Please visit me at E.A.T.

E.A.T. Local E.A.T. Well

Finally

2008-09-11T18:43:00.003-04:00

http://www.wholefoodsmarket.com/

First trip to the new whole foods this weekend! Hope Stephanie is up for wandering aimlessly through a grocery store for an hour or so. I might have to leave my wallet in the car. Any new recipes I should try and buy ingredients for while I am in the store? I will post an update!

"Czech" Bakery in Fredericksburg!

2008-08-03T13:50:00.006-04:00

I stumbled across a hidden gem last week! We were early for an appointment and were looking for a place to get a cup of coffee and prepare for our meeting. What we came across was

http://www.kolachehousebakery.com/

What is Kolache you ask?

Well the story or folklore explains it like this.

"Kolache Folklore The origin of the kolache is a part of the folklore of the Czechs. The story is told that in the early eighteenth century, a mother was baking the weekly family bread. Her small daughter was helping. The mother sweetened a small amount of the dough and gave it to her daughter, Libuse, to keep her busy. Libuse made her dough into small flat cakes. Then she added some sweetened plum jelly into the center where she had made an indentation with her little fingers. These cakes went into the oven along with the mother’s bread. They had just come out of the oven when the father came in from the field. He immediately snatched one of Libuse’s cakes. The hot pastry burned his mouth. He danced around and around as he tried to cool his burned tongue. While he was jumping around and around, Libuse clapped her hands thinking her father was entertaining her. She sang “Tatinek, do kola, do kola” which translates “Daddy go around, go around.” The following week the father asked Libuse to make him some more of those little cakes. She said they were “kolas” because they made daddy go around. So every week Libuse made her “kolas.” The family began to call them "kolache," meaning “go around things.” Friends and neighbors learned about Libuse’s kolaches and they began to make them. Over the next century, they spread over Europe, then were brought to the United Sates by Czech immigrants"

For those of you that know me I am not into sweets so I went for the

spicy sausage surrounded by a light cheese bread! I could have eaten a dozen of these!

For those who want to try the sweeter side

I would highly recommend stopping in when traveling up 95 through Fredericksburg. Tuesday through Friday they are open 7:00-1:00, Saturday and Sunday 8:00 to 3:00, and Monday is a well deserved rest day as Janet Holm explained they are up at 2:30 am to get the day started making this tasty "Czech Pastry".

Empty fridge in Alaska?

2007-10-11T20:23:00.000-04:00

Nah! That bag middle left is full of Dungeness crab caught the day we arrived in Alaska! Call this a retro pic from Summer!

Where have I been....Eating of course!

2007-10-03T20:21:00.001-04:00

The highlight believe it or not! Fresh bread smoked tomato spread and serano ham. Wow!

Market update!

2007-09-16T19:50:00.000-04:00

Not the stock market....

China town market. Live frogs $3.39 a pound!

Ribbitt!

Chinatown........

2007-09-15T18:19:00.000-04:00

It is amazing what starts out wet and ends up dry.......

Flat Iron Steak...............

2007-09-08T11:27:00.000-04:00

Well I admit if I am grilling a steak the last thing I want is a flat steak! Give me a 2" NY Strip rare with some good salt and fresh crushed pepper and I am set! Well on this day I had to give the Flat Iron Steak a try. This cut is also known as Top blade steak and it gets it's name "Flat Iron" because the cut looks like an old flat iron. My "Foodies in Training helped with the rub......................2T- Chili Powder, 2T brown sugar, 1T ground cumin, 2T minced garlic, 2t cider vinegar, 1t Worcestershire, 1/4 t ground red pepper

I have to admit this flavorful and very tender cut of beef to my surprise was well worth the affordable price it carried. This piece cost $7:80 and fed 3 hungry carnivores with some left over! No wonder the butcher (so the story goes) kept this cut a secret and always brought this cut home to feed the family!

Fine Dining in Winchester?

2007-08-17T19:23:00.000-04:00

My travels this week took me to Winchester, Virginia where I found One Block West

The concept was "Fresh" with a daily menu that changes and on this day it was Tapas

I was very impressed with the menu and the Mediterranean tasting jumped out offering Shrimp wrapped in prosciutto, duck breast with wild rice, and Jerk pork which really Wowed the palate.

If you have been reading my blog you know I am fan of fat! The duck pictured above had a beautiful strip for me to enjoy. If your travels bring you to Winchester for...say the Apple Blossom Festival I would definitely place this tasty culinary spot on the "Dine Out" list.

Headed to Washington tomorrow with my son to see my beloved Steelers play the Redskins. Brandon (Foodie in training) will be enjoying some culinary cuisine from the nations capitol which will certainly be a future post!

Go Steelers!

Lunch in Alaska

2007-08-12T16:13:00.000-04:00

Well I guess this is not for everyone but..............add some Cheeze Wiz

Jalepeno, Ritz cracker and Some Texas Pete and you have a tasty little lunch.

I would also recommend no wives or girlfriends for about 24 hours!

An under utilized vegetable in my opinion.....

2007-08-07T18:36:00.001-04:00

Open most refrigerators and you will find a bag of carrots to munch on for a snack. After my trip to the store this weekend if you open my fridge there is a bag of fresh cool radishes in my fridge. I think it is interesting the nutritional value of the Radish.

"Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 Calories or less, coming largely from carbohydrates, making radishes, relative to their size, a very filling food for their caloric value"

So next time you are in the mood to have a refreshing, cool, and spicy snack to grab out of the fridge on these dawg days of summer let's not forget about the radish!

Tim

A walk through Alaska

2007-08-05T16:04:00.000-04:00

From sunrise....................

Too sunset.............. Words cannot describe! You can click pictures for a larger view.

Thorne Bay Alaska

2007-08-04T14:51:00.001-04:00

Let's just say it was a succesful fishing trip to Alaska! More to come but wanted to post a quick picture of one of the many Salmon caught. Let's just say I have a freezer full ready to smoke in the fall!

Thorne Bay Alaska

2007-07-26T16:10:00.000-04:00

Well folks I will be off for a while headed to this beautiful destination for a week of Salmon and Halibut fishing! I promise many pics and stories upon my return! If you want to check out where I will be click here

I hope everyone has as beautiful of a week as I hope to have! See you on August 4th!

My Foodie Fridge............

2007-07-23T18:55:00.001-04:00

Well I personally I do not think my fridge looks any different than the average person....or does it? Click the picture to find out whats in MY fridge!

The Jefferson Hotel 1930's

2007-07-17T18:43:00.000-04:00

This is an interesting menu I picked up on ebay. It has been framed and now hangs in my kitchen. Four menu items of interest (click picture above).

Middle left Whole broiled lobster $2.50
Lower left Filet Mignon for one $1.75
Upper Right Guinness Stout $.50
Lower right. Want to split a meal? That's gonna cost you $.25

For those that don't know the Jefferson Hotel has a long history in Richmond and is a premier 5 star hotel which has been a visiting place for many US Presidents, Kings, Queens, and even the big King himself....Elvis. Enjoy viewing this look back at a historic menu!

New link added in Words to Eat by....

2007-07-16T20:22:00.000-04:00

Take a look at this page ( you can also get there by scrolling down my blog on the left)and note who's pic is on the front page under photo's titled Nathans Dogs! I must say I am hot diggity dog excited about this!! Foodbuzz......................

Tim

Crostini with Feta-Chile Spread

2007-07-15T14:41:00.000-04:00

So I just received my August issue of Bon Appetit magazine just in time for a Tour de France party Saturday night. This was the hit of the party!

3-Large Poblanos

1-Jalapeno

4 ounces of Feta cheese

1/2 cup of low fat sour cream (What? Low Fat? NOT!)

1 T Fresh Dill (Just happened to have some in the Herb Pot

2t of fresh lemon juice

18- 1/2" thick slices of a baguette

Some extra virgin olive oil

Here is a pictorial as to how simple this was!

Grill the Poblano and Jalapeno until blackened all over. When you take them off the grill put them in a bag (paper) wait 15 minutes then peel all the skin off de-seed. Roughly chop 2 poblanos and jalapeno and put in a food processor with the Feta cheese, Dill, sour cream and lemon juice.

Puree until smooth and it should look something like this

Pour into a bowl and allow it to set up in the fridge for 2 hours at least. Brush one side of the sliced baguette with Olive Oil and grill till crisp with grill marks. Thinly slice strips out of the left over Poblano. Spread Feta-Chile spread over the Crostini and decorate with one strip of the Poblano. What you should get is this.

Let me just say this does have a bit of a bite but the Feta and Dill give it a flavor and cooling effect that were amazing! This is a must make dish while those beautiful Poblano peppers are stocked at the grocery! Enjoy and Viva Le Tour!

Mmm Mmm Good......

2007-07-10T21:07:00.000-04:00

This was just one of many bowls of soup in Hungary! Soup in Europe is just simple...a flavorful broth and fresh fresh fresh ingredients!

Warning! This is a non food post.....

2007-07-08T11:12:00.000-04:00

While window shopping in New York I came across this little cat burglar!

66 Dogs? I'll take two!

2007-07-05T16:57:00.000-04:00

Well I can truly say that there is nothing like a Nathan's dawg. Today at Coney Island the day after the Hot dog record was broken I ate a whopping two dawgs! Boy were they good!

Happy 4th of July America!

2007-07-04T17:38:00.000-04:00

Well this 4th of July is being spent with Mary in New York and dinner last night at My Moon NYC was a great place to start! A very beautiful evening sitting outside under the New York sky in this Mediterranean eatery located in Bedford. I guess the impressive dish for me was the arugula salad that had a lime and mint vinaigrette. Mary's was Manti which consisted of a spiced mixture of lamb in a dough wrapper that was steamed. It had a yogurt grapeseed oil dressing. Very tasty!

Our next food adventure which was new to me was Republic a very high energy Asian inspired spot in Union Square. I will leave you with some pretty cool pictures taken with my new camera!

I am working with my new camera....

2007-07-02T21:50:00.000-04:00

I am calling these blackberries...um redberries........They are on my side of the fence does that mean they are mine?

For those waiting for the Pork Fat Blog

2007-06-15T21:20:00.000-04:00

I interrupt this blog to bring you an interesting article on a breakfast dish that I certainly grew up with!

http://www.foxnews.com/story/0,2933,282832,00.html

I really thought this was interesting. In my google search for a picture it was really amazing the racial issues with this familiar icon from the breakfast table.

Enjoy and I might just have to have some Cream of Wheat or a nostalgic breakfast in the morning!

Palinka

2007-06-12T17:55:00.001-04:00

When in Hungary..............one of the official drinks is Palinka (clink the link to read the official definition). I have copied and pasted a portion here which best describes the picture above and one below. In part II of this post (stay tuned) I will detail the cookout which involved........................(see pic below)

Traditionally palinka was an important part of village peoples' diet. Their agricultural work in the fields was physically demanding and their meals consisted mainly of bread, lard, fatty bacon and onions. A shot of palinka with its high alcohol content helped digest such an unhealthy diet. However, alcohol abuse was also common, such that a shepherd could boast of his ability to master one liter of palinka and still be able to tend his flock. Palinka is still made in significant quantities, but alcoholics have since switched to the cheapest wines, mostly due to the premium price tag that palinka commands.

PORK FAT? Say it ain't so!

Oink!

Pork Fat Rules.....

2007-06-10T21:30:00.001-04:00

I guess I am curious as to why you never see a fried egg with a piece of Pork Rind on top of any dishes locally. I mean how bad can that be? This is from Fatal in Budapest.

Always a stop on the Budapest dining scene.

In case anyone was wondering......

2007-06-08T11:50:00.001-04:00

How ducks make eggs. This was a photo taken at the Budapest Zoo. I believe this counts as a food post since I enjoyed my share of duck! I will get to some more serious posts now that I have some photos loaded and a busy week catching up almost behind me.

Enjoy the weekend!

Back...........

2007-06-05T18:22:00.000-04:00

Yes, I am back and have plenty of topics and pictures to post! I must make you wait another day though as I catch up on work and house stuff! I promise fantastic pics of food and such soon including a cookout you will not believe)!

Tim

There is a reason it is called Hungary and I am Hungarian!

2007-05-23T18:59:00.000-04:00

Well I look forward to seeing my Hungarian Princess tomorrow as we start our journey to Hungary. No Lie the above is from Fatal (Meaning wooden plate) on the Pest side of Budapest. The Shnitzel is literally this size! Reservations already for 7:00 on Friday!

If I do not post on a regular basis I promise many interesting and yummy posts upon my return!

A quick stop in Cuba before Budapest....

2007-05-20T14:50:00.001-04:00

Cafe' Cuba that is....

I have been watching for weeks peering in the windows after hours feeling like I was trespassing. Well I blame it on my stomach as every since I saw the sign up for Cafe' Cuba I knew I had a place close to home to get a Cuban Sandwich or a sandwich Cubano. Today's trip with the kid's did not disappoint. Cafe' Cuba is a tiny place located in the Stratford Hills shopping center directly behind Benny's barbecue.

The Cuban sandwich had the familiar look and feel and I do believe the bread makes a good or bad sandwich. The bread on this sandwich was fresh, soft, and had just the right crunch on the crust.

In my brief conversation the owners are from Cuba and have been in the United States for 7 years. Outside of 4 sandwich offerings, Specials below, and a Cuban Chicken salad the choices are minimal. I did enjoy my sandwich and look forward to return and try a special or two. Plantains, fried just right with salt sprinkled on them, would have been a nice side and alternative to chips these were promised for a future visit. For $4.95 this sandwich was a steal!

I also have done a post on this for Richmond foodies here

A productive day cultivating!

2007-05-19T22:51:00.000-04:00

Every spring the kids and I plant an ever so small mix of herbs and peppers! I am not a yard person unless it requires sunshine, a book, and an afternoon nap but I do enjoy and look forward to a yard the size of these pots! Maybe one day......

In the herb pot...Dill, Cilantro, Parsley and Basil from 7:00 to 5:00. In the pepper pots, Cayenne 10:00 and middle Serrrano at 12:00 then Hot banana peppers at 2:00 and 6:00.

5 days until Budapest!

Let the countdown begin.......

2007-05-17T19:44:00.000-04:00

7 days from now Mary and I will be on the plane headed to Budapest! We will visit several City's with our central or home location being here.

The Hilton is located on the Buda side (North) of the Danube and is located in what is called the castle district! That is it on the top of the hill just to the right of the tallest tower!

We will go to Eger North East, Kecskemet South East (where we will stay overnight), and Szentendre not shown but a train ride South east of Budapest also. Stay tuned of course as we prepare and I promise many yummy food related items to come from these two Hungarians!

Rosemary.....

2007-05-11T18:23:00.000-04:00

I just love the smell of rosemary. An easy recipe is to Thinly slice some prosciutto ham into strips (4 ounces) fry it crisp in a pan with olive oil, rosemary, fresh squeezed lemon juice. Push to the side of the pan add a little more olive oil and add bone in chicken thighs to brown on each side. Pour in chicken stock (1/2 cup) add the pan to the oven covering with the crunchy prosciutto and bake for about 25 minutes. After taking it out of the oven squeeze a little more lemon juice and serve with rice and you got yourself a meal!

Under Construction!

2007-05-06T13:27:00.000-04:00

Bear with me as this site is under construction! I have my web designer working feverishly on it! You might notice the google news on the left side bar. I have gourmet, cheese, dining car, and Budapest as news. Any other suggestions for this? Post a comment and let me know. Remember "Food Related"

Here's to a yummier site!

Just a Horrible Accident in Germany!

2007-05-04T08:49:00.000-04:00

The clean up would have been fun if the temperature was right.

2007-05-02T21:46:00.000-04:00

I did not write this post it was copied from Chew. For our
trip at the end of the month and in the future I have been following this site. After drinking in the Czech republic a couple of years ago I thought this was an interesting post! I would recommend this blog! I look forward to a beer in Hungary with blood sausage at the market

Booze News (I): Court Decides This Bud's for Hungary
When it comes to beer, Hungary and the nearby Czech Republic have always had an troubled relationship. To be blunt, the Czechs make superior sör, and seem to enjoy rubbing Magyars' noses it in. Which may explain the seemingly spiteful decision late last week by a high-level Hungarian court to torpedo the efforts of famed Bohemian brewer Budějovický Budvar to have the word "Bud" legally protected as an "appellation of origin." The ruling, which appears to be final, opens the door for American brewing giant Anheuser-Busch to sell its world-famous Budweiser suds under the "Bud" name, and offers it new ammo in its interminable legal war against Budvar. No word yet if any Hungarian makers of barely-drinkable malt fizz plan legal action to prevent their market share from being diluted as a result of the decision.

Did someone say Hot Dogs?

2007-04-29T19:59:00.000-04:00

Picked up a few dawgs at my local butcher Belmont Butchery. These were not your normal dawgs mind you! Hand made and smoked this week......

The pick above was right before they hit the deck....literally....all is good though (yes. that's my Corona)!

What an amazing cook out! Even if there was no Shell Macaroni Salad! That is a recipe for another post!

Here's hoping everyone has a hot diggity "Dawg" of a week!

Wonder who adds the wood and stokes the fire at 4 am?

2007-04-24T16:23:00.000-04:00

A chef retrieves a duck from an oven at the Quanjude roast duck in Beijing. The restaurant, which has kept its ovens going nonstop since it opened in 1864, says it will keep the fire alive through six months of renovations, state media reported.

To back up my review from the concert...

2007-04-23T15:20:00.000-04:00

A link from the Times Dispatch enjoy!

2007-04-22T19:00:00.000-04:00

If there is ever a chance to catch an amazing show this is it! Pink Martini is a must see! Mary and I had the opportunity to be front and center last night at the Landmark Theater. I believe the description below best describes this amazing band.

“Both China Forbes and I come from multicultural families,” says founder and pianist Thomas M. Lauderdale, “and all of us in the band have studied different languages and music from different parts of the world. So inevitably, because everyone in the band contributes in the writing and arranging of songs, the repertoire is wildly diverse. At one moment, you feel like you’re in the middle of a samba parade in Rio de Janeiro, and in the next moment, you are suddenly in a French music hall of the 1930s or in a palazzo in Napoli. It’s like an urban musical travelogue.” “We’re very much an American band, but we spend a lot of time abroad, in Europe, in Turkey, in Lebanon and therefore have the incredible opportunity to represent a different kind of America through our repertoire and our concerts – that is, an America which is the most heterogeneously populated country in the world – comprised of people from every country, every language, every religion.” “One of our goals is to make music which has broad appeal to people, no matter who they are or where they come from. We play the same set of music wherever we go, whether it’s in a small farming community in Oregon or in France or Turkey or with a symphony orchestra. My hope is that we’re creating music which can be turned up or down, and played on almost any occasion, from background music of a love affair to vacuuming around the house,” Lauderdale says.

Do yourself a favor download or pick up a CD. I promise this is music that does not grow old!

Hmmmmmmmm........

2007-04-16T21:31:00.000-04:00

This is going to require a visit upon the next trip to Baltimore! 60 single Malts was a little to early when we snapped this pic at 10:30 in the morning!

Oysters Rock!

2007-04-15T10:49:00.000-04:00

Grand Central terminal that's right terminal not station as most refer to it as has a hidden gem in the basement (below sea level). It is called the Grand Central Oyster bar and restaurant and people have been dining here since the terminal opened in 1913. So next time you are headed through make sure you take some time and head to the basement pull up a stool at the bar and slurp down a plate of these baby's!

Rolling cheese a new sport?

2007-04-12T17:07:00.000-04:00

During Easter in Siena, Italy there is an annual tradition around Easter called "Ruzzolone in Panicale" or rolling of the cheese. Participants roll a 9 pound round of Pecorino cheese around this medieval city. The one who gets the cheese around the city in the fewest amount of rolls wins the cheese. You can see the entire article here. Now that's a sport I believe I could compete in!

2007-04-08T15:00:00.000-04:00

Greenpoint, New York or in other words Poland in New York. My next lunch spot while in New York over the weekend. As per my previous post I am headed to Menupages for a quick look to find it is locally close to Williamsburg in Brooklyn. What we walked to was a gem of a place called Komoran. Polish food to hit the spot for this Hungarian. The schnitzel with the fried egg on top was out of this world! The funny part was I asked for Red Cabbage and she hollered through the window "MAMA" then something in Polish and nodded her head OK!

One of the most interesting points to this picture is that on every table there was a shaker of Hungarian paprika. That will become a staple in my house! The potato pancakes were served just like my grandmother would have liked it with sour cream and applesauce on the side.

Red cabbage, Potato cakes, Schnitzel with 2 scoops of potato that I might add had fresh dill on top (an under used herb in the US), fried egg, and 2 cokes. Tab= $12.75. Again, who said New York is expensive?

I wish we would have gotten a picture of the outside of this place!

CIESZYĆ SIĘ

Cuba for Lunch?

2007-04-08T12:00:00.000-04:00

It amazes me the breadth of food offerings in New York. While visiting Mary over Easter we ventured into the city for some errands. Of course I am always up for errands in the city as it allows for me to search out and have an errand of my own......where to eat lunch! We chose to eat here

Now let me just say there are literally thousands of places like this all over the city. How do you try all of these and filter some out you ask? I always go here. Again, an example of the magnitude of restaurants. We were in Midtown West and if you choose that area on the site and say you are in the mood for Italian in that area or location alone you will find 111 Italian restaurants. That being said you need to do your homework the night before. But after careful study as to where you will be in the city you can yield a sandwich below for $4.50. That's right for under $5.00 you can have a sandwich like this. The beer was a splurge at $3.75.

Who says New York is an expensive place to dine? Tomorrow I am thinking we visit Poland for lunch!

Not getting this in a drive thru!

2007-04-07T18:19:00.000-04:00

Well my friend Tanya over at Belmont Butchery has been at it again! She has been smokin' some bacon, 200 pounds to be exact. Although, there were many offerings including brandied peppercorn maple and brown sugar hickory on this particular day she had the last slab of bacon that had been smoked with Hungarian paprika. Well we know where I was headed!

Now if you have not had bacon like this meaning you had to open the box pull apart the plastic in the corner where the red tabs you are in for a treat. Growing up mom would fry up pork rinds that would crisp up or harden on the edges. This bacon has the same texture!

Besides eating a few pieces by itself the creation known by my kids and girlfriend (who you can find here) as "Super Dupper Daddy" sammich' was born many years ago.

Simple recipe!

Fry Bacon, Fry Egg in Bacon grease (careful cracking the egg in the grease), Toast English Muffin, Sharp Cheddar, mayo and assemble.

Happy Easter and Happy Birthhday Punkin'!

I know I know.....3 weeks later......a post

2007-01-21T20:02:00.000-05:00

I honestly struggle at times with what I deem "Worthy" posts! This is one of those worthy posts! As the weather in Richmond today is as it usually is this time of year. It was one of those days where you had to come up with a slow cooked Beef stew of which I found here at Epicurious. As I have mentioned in previous posts the beautiful thing about this site is that once you find something you like you just add it to your recipe box on the site for future reference!

This is one of those recipes that got filed in the recipe box today! Hearty beef stew with Green Peas and Carrots! Couple of tips below.

I do believe the wine makes a difference in this recipe and a Virginia Cabernet from Autumn Hill Winery was in order. By no means is this an expensive wine but it as a decent Cab from Virginia. That being said I do believe this wine is worthy of a couple of bottles in the house for times like these where you have a recipe that calls for a cab or you have friends over and a couple of bottles are getting opened in the night.

Another tip are the carrots. I want to stress to steam them ever so slightly and like pasta do not overcook! The crunch and flavor from minimally steamed carrots is the way to go here!

I served this over pasta and was an incredibly satisfying meal on this winter day here in Richmond.

Beautiful! The most important reason I find this a "Must" post is that this meal was fixed as a last meal in the states for my daughter as she packs her bags and is off to Niger, Africa on a mission trip through Link. I am excited for her to be able to take this trip as I believe it will be a life changing experience. She leaves tomorrow and will return on February 3rd. I will have to post an update with pictures upon her return!

Stephanie I wish you the best of luck as you are in my prayers over the next couple of weeks. I am very excited you are able to participate in this.

Good Eats and Safe Travels (Don't forget to bring me the baby elephant)!

I'll Have a Blue Christmas....

2006-12-31T18:10:00.000-05:00

Actually, I had a wonderful Christmas! This was a blue cheese picked up at Whole Foods in Baltimore. I am sorry to say the label for this cheese got put in the trash before I could copy the name! No fears this was distinctive Blue that I will not soon forget. Stay posted and I will give you the name.

Well I am looking forward to 2007 and hope you all are enjoying a safe and happy New Year's Eve. I have several new recipes that I will be posting and actually have a pretty creative dish in the oven right now.

Pork and Black eyed peas tomorrow! I read this morning from a blogger in Spain that there tradition is eating 12 grapes 1 for each ring of the clock at 12 while standing on your left foot. Afterwards stepping forward with your right foot. I like the food traditions I grew up with!

Any other strange New Years traditions out there?

Happy New Year and all the best in 2007!

Firstgiving A Menu for Hope

2006-12-17T10:24:00.000-05:00

For all you food bloggers! For every US-$10.00 you donate you can enter into a raffle for some Fab food prizes! Please make sure you specify in the comment section as to which prize you would like. If you donate US$10.00 you get 1 raffle ticket. For US$100.00 you get 10 raffles chances. You can mix your raffle tickets or choose the same for one raffle.

Tis' the season for giving and donations have already surpassed last years total of $17,000!

If you have an interest in donating go here.

Happy Eats and Holidays to all.

Ok so another post before bed...

2006-12-10T21:20:00.000-05:00

But it's quick. I love Mac N' Cheese!

Never hurts to ask the price! I blame the eater.

I do not bake......

2006-12-10T18:35:00.000-05:00

That being said I decided to bake today. Not sure what came over me but what's not to like about something called "Parmesan Black-Pepper Biscotti"

I love my Pestel and Mortar (grinding the peppercorns). Pop them in the oven (there were 4 rolls 12 inches long on two baking sheets).

After the first 30 minutes things are starting to take shape!

Ready to bake for 45 minutes!

And how beautiful is that with a little red pepper jelly and cream cheese? Back to the opening statement I am not a baker but I could not resist. So for now I am a selective baker!

Brooklyn Pizza Enough Said..................

2006-11-26T19:41:00.000-05:00

http://www.carminespizzeria.com/

I know Domino's is touting a Brooklyn pie but I did not see nary a one in my travels.

Pickle Post

2006-11-25T10:15:00.000-05:00

A quick post on the most amazing pickles (besides my Hungarian Grandmothers) I have ever had. These will definitely be going in the fridge in Richmond.

I am sorry I do not know where but here to get these! Everyone needs to enjoy a good pickle every once in a while!

How many clicks to catch a Macy Day parade balloon?

2006-11-23T13:52:00.000-05:00

Well lets just say it was nasty and noooooo I did not venture out to the parade but in my travels a balloon from the event did find me! This is how many clicks it took to get the balloon right side up on this damp windy day!

Almost........

And finally..............Thanks you lady for your leg assistance (click picture below to read the images on the balloon).

I hope everyone is having a beautiful holiday!

Thanksgiving in the BIG apple

2006-11-22T17:53:00.000-05:00

Well the traditional meal for Thanksgiving will be delayed until Friday. So for dinner tonight I will be whipping up a "Pappardella with Lamb Ragu' "! A perfect comfort meal for the weather in New York tonight. Yes I cheated and you must click the link to get the recipe.

What it did allow for was an ever wonderful trip to Chelsea Market located in Chelsea on 9th between 15th and 16th to fill the grocery list for the evening meal.

Where we had soup and a sandwich from Hale and Hearty. Even though there was a Hungarian Wild mushroom soup on the menu as you can see from the picture I opted for the Asparagus and Crab soup with a Ginger Ale. A perfect lunch for a cool windy day in the city! Well off to the Papperdalle and I will post the results later. I know I have lots of things to be thankful for and I hope you all have a wonderful Thanksgiving day tomorrow.

Cheers!

I believe hippos are vegetarians......

2006-11-12T16:00:00.000-05:00

I wanted to post a couple of websites that I use on a regular basis. Whenever I travel out of town I always visit Chowhound . This is a wonderful site for food hounds who may not be familiar with the local restaurant scene in an area. Couple of hints to this site.

Be specific about your request price, cuisine, and occasion.
Location where you will be in the area i.e. downtown etc.

The nice thing about this site is you will have other people posting that enjoy those "off the beaten path" locations us foodies like to visit.

Another nice site is Epicurious . The nice thing about this site is once you register you have a favorites recipe file. Any recipes you try and like you can save and build your own recipe drawer for future reference.

Also, Foodcandy which always has interesting articles about....well.....food and foodies! Another site Eater is a very interesting site to keep you up to speed on the ever changing New York restaurant scene.

And finally I will leave you with a couple of food blogs I check on a regular basis...

The Old Foodie an amazing informative history on food.
Lucy's kitchen notebook a very interesting site from France with amazing pictures!
Kitchen and Cocktails an interesting adventure from a girl in New York.
Cooking with Amy Let's just say I am jealous of this girls Food adventures!
C for Cooking This guy just cracks me up about his cooking in adventures.

Sorry I have been away so long but on this windy rainy afternoon here in Richmond I finally found some time.

Enjoy the day where ever you and as always Good Eats!

The wind blew briskly causing the leaves to roll across the dimly lit road....

2006-10-31T15:48:00.000-05:00

I wanted to wish everyone a Happy Halloween. Be careful of those kiddies tonight ah ha ha ha ah ha

I promise food posts by the weekend. I must tell you about the blue cheese mashed potatos I had! Mmm Mmm Good!

I must get a new camera......

2006-10-27T13:22:00.000-04:00

If I had a more powerful zoom you could have seen more beauty in this Eastern bluebird. It is my bird of choice!

Lunch can be simple......

2006-10-25T18:39:00.000-04:00

Sometimes you just want to sit and have lunch for an hour or two.

Above is a recent lunch constructed of simple cheese, fruit, chicken liver pate', and crackers. How simple is this after you return from your favorite cheese store? Let's talk about what you need.

A Cheese board (this one happens to be made of stone)

A couple of cheese knives. One for soft cheese and one for hard. A butter knife for pate'

A bowl for crackers and the pate'

A napkin

A rainy Sunday afternoon with a football game (preferably a Steelers game)

Let's talk about the cheese. You can never go wrong with a Blue! This (Top Right) happens to be a cantorel blue d'auvergne a cows milk blue from France. For my second choice a good stinky St. Albray from France (top left). Believe it or not this is even stinky to the palate. But a great choice for a soft cheese. Then for the hard cheese my choice was a Sonoma Dry Jack (bottom right). You can always substitute the Chicken Liver pate'. Slice a pear and you are done.

This can be served at any time and substituting cheeses to suit your tastes are always a fun way to try various cheeses. Most gourmet stores and cheese shops will allow you to taste the cheese before you buy. You can also create this for a course at your next dinner party! For an impressive twist instead of going straight to the dessert course put in a cheese course while there is still some red left in that bottle!

So the next time you are looking for a fun lunch or course with dinner which requires little preparation pick up some cheese!

How easy was that?

Where's the beef?

2006-10-15T09:58:00.000-04:00

Some of you may remember that Wendy's commercial. Well in about a week the answer to that question is at http://www.belmontbutchery.com/

How many reading this have ever actually been to a butcher for your meat? I am not talking about the grocery store where the meat case is full of meat that was sent in from a butcher somewhere else in the country I am talking about a true butcher where when you walk in you look into the case make your selection and it is cut right in front of you!

No more having to deal with a grocer who decides that you want a 1" thick New York strip which is honestly a crime!

Tanya Cauthen is about to make this a reality in Richmond and boy have I been waiting for this.

The Swiss-trained chef refined her meat-cutting skills in the Queen Victoria Market in Australia and says this city is ready for her wares. “I’m picky,” Cauthen says. “The quality has to be there and will be a good value. I have the knowledge of the meats and what they can do, and can help customers pick the right cut of meat for their recipes, or to get unique items. I want them to come to me and ask.”

Above was taken from her interview with Style Weekly and you can read the complete article here . To say Tanya has been around the world is an understatement. As you can see Tanya has been making her mark on the Richmond food scene and I am happy she is finally able to make the dream of a butcher shop in Richmond come true.

Not familiar with various cuts of beef? Well I found this on-line to help identify the various cuts of beef and where they come from. Also a funny surprise if you put all parts in the right place!

Please join me in supporting your local Butcher soon to be located at 15 N. Belmont directly behind 1 North Belmont. Congrats Tanya this has been a long time coming!

I think I will grill a steak tonight!

Food on the Road

2006-10-12T16:49:00.000-04:00

Well eating on the road does not always meet my tastes! Traveling this week from Richmond to Greensboro then to Charlotte and then to beautiful Roaring Gap, North Carolina. Actually, roaring gap is a really beautiful and is a place for meetings at least twice a year. You actually have to drive through Mount Pilot to get there. Does anyone know what show put Mount Pilot on the map? Hint: "Hold on let me get my bullet Andy".

Well the lunches won out over the dinners.

It started in Greensboro on Monday for an office meeting for 25 people. Baked Chicken with Rosemary and a fresh green salad with balsamic vinegar. It was just a surprise for me from the usual blah subs and pizza's from most meetings. Charlotte did not fail to impress as we had baked Ziti and Chicken skewers. I see now have some competition from those boys and gals down South when they come to Richmond for a meeting.

Yes we got some golf in at Olde Beau it's a must play just for the sheer beauty

I swear as I continue to do this I will begin to take better notes on where this wonderful food came from! I am starting to realize as I write this blog who in Greensboro or Charlotte would read this then it hits me how fast this all can travel! What a dis-service for someone from Greensboro to read this and say SHOOT! I wish he would have put the name of the spot where he had lunch. Anyway, no worries with technology I will update this post later once once I have the names. The picture on the other hand......well lets just say I am going to have to have better discipline with that one.

To set the stage for the dinners on Wednesday and Thursday there are 16 guys and one woman in HR who has never been to one of these meetings. Lets just say there is no lack of protein in these meals. Hot Dogs and Chili happened Wednesday night and don't get me wrong everyone needs a dawg and chili every once in a while. Thankful I got my fill Wednesday night!

As you can see there was plenty to snack on.

As for Thursday night lets just say there was again no lack of protein or carbs!

That's right 4 boxes of Stouffer's lasagna. So it goes without saying I have not had a typical Foodie week. Luckily for me I am back home and I get to visit one of my local favorites Bacchus. Let's just say it is an Osso Bucco kind of night here in Richmond with frost warnings for the area!

I could not leave this so so post without a picture of my bathroom where I was staying. I never thought I would feel silly going to the bathroom but I felt there was a hidden camera somewhere and people were watching me somewhere out there in Cyberspace. Had to get a picture!

No I am not joking!

I do feel this was a blah post but seriously my life on the road is not as exciting as some may think! Tomorrow though lets just say my post is going to involve this!

Hmmm what could this be?

Happy Eating!

Hungarian Cherry Soup

2006-10-08T10:45:00.000-04:00

Well there was a request for Cherry Soup so here goes.

This has been a favorite in my family for years. You want to serve this as a first course and it can be served warm or cool. You do not want to serve this piping hot as you would normally serve a soup. This is an easy elegant soup that is sure to impress your family and friends. First you have to find or order the cherries. Some of us (myself included) do not have the luxury of living in a city where you can walk to your local European store and pull these off the shelf. If you are like me you must go here Let's get to the recipe!

Hungarian Cherry Soup or (Meggy leves)

3-Jars of SOUR CHERRY COMPOTE Juice reserved to make 1 quart (if it does not make a quart then add cold water to make a quart)

1/2 teaspoon of salt

1/4 cup of sugar

1/2 cup of cold water

1/4 cup of flour

3 egg yolks slightly beaten

1 cup of dairy sour cream

Bring the full 1 quart of juice/water to a boil. While that is coming to a boil mix the quarter cup of cold water and the flour together. An easy way to make sure this is mixed well is to use a small jar and shake vigorously as to not have any clumps of flour. This mixture should be smooth.

When juice comes to a boil add cherries, salt and sugar let the cherries get hot 1-2 minutes. While stirring add flour mixture to the soup bringing to a boil and cooking for two minutes. Take a 1/3 of a cup of the mixture and add slowly to the egg yolks stirring vigorously. The important thing to remember here is you are adding hot liquid to egg yolks you do not want scrambled eggs so pouring slowly and stirring vigorously is important. Once combined this needs to be put into the soup again pouring slowly and stirring the soup as you add it. Stirring constantly cook over low heat 3-5 minutes.

At this point you can remove the soup from the heat. Again remove a 1/3 of the soup and mix it with the sour cream to create a smooth creamy texture. Add this mixture back into the soup stirring slowly. Once combined the soup is ready to be served.

Serves 6-8

I would love to hear the results of those who try this!

In the beginning............

2006-10-07T11:31:00.000-04:00

Welcome to my blog! I wanted to give a little background on my passion for food. And it started before I entered the world!

My father was born in Budapest, Hungary in 1940. My mother was born in Richmond, Virginia in 1940. Both parents had a long varied culture of different foods. My father eating peasant food of Eastern Europe and my mother eating Southern cooking at its best.

My father escaping in 1956 during the revolution came to Richmond later meeting my mom and getting married in 1963. While dating both loved the cross culture of foods but neither understood what went on behind the scenes.

My Hungarian grandmother came from an upbringing that taking care of everything related to the home was mainstay. In the kitchen if she did not grow it, kill it, or pluck it then it was not served at her table. Imagine opening a cabinet with only flour in it! No tomato sauce, no canned peas, and certainly nothing like peanut butter! Later in life I remember the entertainment while dining out. She did not know where this plate of food came from that was put in front of her so she would mainly pick and move things around her plate. My grandfather of course enjoyed all the fruits of her labor while helping tend the garden and being a carpenter/handyman of sorts.

My mom's parents were country folk. My grandfather was a hunter and both tended a garden to provide fruits and vegetables for the table. The usual suspect smells would come out of her kitchen pot roasts, meatloaf, fried chicken, and mashed potatoes. I recall hunting with my grandfather in the winter and fishing with them both in the summer. If we were not doing one or the other we were shelling butter beans (it's a Southern thing), shucking corn, snapping pole beans, or cracking Chesapeake blue crabs on the picnic table. On occasion while fishing in the Potomac my grandfather would feel around with his foot and pull up an oyster crack it open and toss it back disposing of the shells in the water. Now that's fresh!

As varied as the lifestyle may seem they were really closer than you might think. I remember my Mom saying that granny always sent my grandfather to work with two sandwiches and something sweet and when he came home for dinner she always wanted him to have a home cooked meal. How many reading this have not had a home cooked meal in days, weeks, months?

Needless to say both of my parents had pretty tough acts to follow. The pressure on my mom to please my dad and the pressure on my dad who did not have a wife who waited on you while you sat in the La-Z-Boy! Dad still helps with the dishes!

So from a small child my up bringing always brought sandwiches for lunch and a hot meal for dinner which almost always would included a meat, two vegetables, and a starch. From an early age I ate things most people would never dream of from cold beets (I always preferred warm), brussel sprouts, liverwurst, Head Cheese (don't ask), Salt herrings, and every imaginable part of the pig. I to this day remember dad and I dividing up the heart and the neck when we had BBQ chicken.

Well my tastes have changed and I have to say I wondered what would cause me to ever write a blog about food or things related and this week for lunch I had the most incredible liverwurst sandwich that brought back all sorts of memories.

As I move forward with this venture I do have my parents and grandparents to blame (in a good way) as to why before I travel out of town I have to scope out the food scene from markets, gourmet stores, cheese shops, and restaurants. It also explains why lunch takes a little longer cause that darn sandwich place right by the office is just not quite as good as the one across town.

So in short this blog will be my place for notes on food and things related. I hope you will visit frequently and often. I hope you learn something, laugh, or just remember what it was like not too long ago before there were coffee pots, microwaves, and the bullet.

Thanks again Mom and Dad you have really created a true Foodie!