Sorry I've been absent for so long, but my new work schedule has made it difficult for me to cook and to check out new restaurants.
Tonight, however, after enjoying Avengers: Age of Ultron, we headed out for dinner at a local restaurant that had been recommended to me. Citrus Restaurant is a Thai/Indian place about a half hour from our home. We originally had planned to hit the lunch buffet, the timing of the movie made us choose to have dinner instead.
The menu is extensive, both on the Indian and the Thai side. We had a hard time narrowing down our choices, so much so that we ordered three appetizers between us. From the Thai menu, I chose broccoli Tod Nombuay, which was broccoli florets deep-fried in an apricot glaze. From the Indian menu, we ordered Onion Bhajia (deep-fried seasoned onion fritters) and Lasuni Gobi (battered cauliflower in a garlic, tomato, and herbs. The broccoli was excellent. Apparently, they fry it AFTER the apricot glaze is applied, because it was caramelized and wonderful. The bhajia was crisp, lightly seasoned with curry and something I couldn't pin down, but very savory and delicious. The gobi was amazing - rich, a tiny bit of heat, and complex spices. We finished all of them, even though we knew we still had entrees coming.
For entrees, Craig ordered the hariyali chicken, which is boneless chicken with mint, garlic, cumin, and ginger. Very, very tasty. Served with a family-style bowl of white rice with fresh carrot and peas.
I chose the Tandoori chicken, because I'm a weenie. Both entrees came out on a sizzling-hot platter, with sliced vegetables underneath the meat (cabbage, carrots, onion, peppers). I cooked mine, tossing them around on the hot platter (and accidentally dumping a few pieces on the floor - oops!), which added some excellent flavor.
We stopped eating before we were even halfway through our entrees, because we wanted to see the dessert menu. We split the salted caramel chocolate bar, which was excellent and was paired with a wonderful vanilla ice cream.
We each had a beer (mine was a King Fisher, an Indian beer, and Craig's was a Chang, a Thai choice), and our total bill was $64.82. We brought a full night's dinner home with us.
I highly recommend this place, and we will be checking out their lunch buffet which has been recommended to me by several people.
Thursday, May 7, 2015
Saturday, September 8, 2012
Wine & Chocolate!!
Last Thursday.. the Ogre and I went to a wine tasting at Spice & Tea Exchange. It was hosted by Wines For Humanity. This is an awesome company and I had no idea they even existed before last Thursday. I will be buying my bottles from them from now on!
We tasted 5 different wines from a very light white on out to a robust Bordeaux. There was even a framboise champagne. Each course of wine had a little appetizer paired with it and we learned alot about how to pair wines with food. It was surprising what kinds of food paired together.
One of the courses had these salted chocolates that just burst with salt and chocolate and spices. It was definitely a party in my mouth. I resolved on the spot to try and make them. Today I attempted it and I think I succeeded. They were entirely awesome. As my first attempt at copying something I ate -- I am entirely happy!
12 oz Ghiardelli Bittersweet morsels
3 cups mini marshmallows
4 Tbl butter
1 tsp Vanilla
1 package Cyprus Flake Salt
1 package Spiced Cocoa mix from Spice & Tea.
Grease an 8x8 pan and line with parchment paper. Be sure the paper is long enough to hang over the edges of the pan,
Melt chocolate and marshmallows in a double boiler. Add 1 tsp of vanilla. When fully melted and combined pour into 8x8 pan and spread evenly. Sprinkle with flake salt. Refrigerate for about an hour until cool and firm. Runa knife around the edges and lift chocolate out of pan and cut into 1" squares. Roll in the cocoa spice mix and put into mini cupcake papers.
I have to try and remember what wine they paired with ...I should have written it down. But still that doesn't matter so much. They are chocolate and yummy!
XXOO
Daybird
We tasted 5 different wines from a very light white on out to a robust Bordeaux. There was even a framboise champagne. Each course of wine had a little appetizer paired with it and we learned alot about how to pair wines with food. It was surprising what kinds of food paired together.
One of the courses had these salted chocolates that just burst with salt and chocolate and spices. It was definitely a party in my mouth. I resolved on the spot to try and make them. Today I attempted it and I think I succeeded. They were entirely awesome. As my first attempt at copying something I ate -- I am entirely happy!
12 oz Ghiardelli Bittersweet morsels
3 cups mini marshmallows
4 Tbl butter
1 tsp Vanilla
1 package Cyprus Flake Salt
1 package Spiced Cocoa mix from Spice & Tea.
Grease an 8x8 pan and line with parchment paper. Be sure the paper is long enough to hang over the edges of the pan,
Melt chocolate and marshmallows in a double boiler. Add 1 tsp of vanilla. When fully melted and combined pour into 8x8 pan and spread evenly. Sprinkle with flake salt. Refrigerate for about an hour until cool and firm. Runa knife around the edges and lift chocolate out of pan and cut into 1" squares. Roll in the cocoa spice mix and put into mini cupcake papers.
I have to try and remember what wine they paired with ...I should have written it down. But still that doesn't matter so much. They are chocolate and yummy!
XXOO
Daybird
Wednesday, August 1, 2012
Mix 'n Mac in Middletown
We've been there a few times, so this review is overdue.
This is not your average mac and cheese place. The first time we were there, the special of the week was lobster mac and cheese with tarragon cream sauce with sherry and caramelized shallots. Um, yeah.
That first time, Craig had the Buffalo chicken. Chunks of chicken dredged in Buffalo sauce, mixed into macaroni with gorgonzola. I had the Cheeseburger - ground beef, cheddar, roasted tomatoes, caramelized onions, and bits of pickle! We also had the weekly special of fried white cheddar triangles with compotes (blueberry, apple cilantro). Which. Were. AWESOME. Especially the apple cilantro compote.
The next time we went, I picked up takeout for Craig at work. I got the Cheeseburger (why mess with perfection?), and for Craig I got the Chipotle Chicken BBQ (american cheddar, chicken cutlet, roasted corn, cilantro, chipotle BBQ) and the Mexi (pepper jack, chorizo, seasoned ground beef, pico de gallo). Home run all the way 'round.
This past weekend, our friend ordered the Mushroom Swiss (sauteed mushrooms, port wine cream, smoked gouda) with bacon. She was thrilled with her food. I think she might have proposed to the chef.
I had the Cheesesteak, but I subbed out the roasted tomatoes for the green peppers (I can't eat them). It was wonderful. Nice chunks of ribeye, bits of onions, chunks of tomatoes. Teh awesome.
Craig had the Fiery Steak. Pepperjack cheese, ribeye, spicy pepper blend (kinda like sriracha), broccoli, cilantro soy. He loved it, but said it was really spicy. REALLY SPICY. Because he's pretty resilient to hot food, so if he says it's hot, it's HOT.
We also got some of the mac balls. These are deep-fried mac and cheese balls, with add-ins. We had the mac and cheese and bacon, which were okay (the tomato cream dipping sauce is AMAZING. These people need to bottle this stuff and market it). The triple cheddar cranberry mac balls were phenomenal. Chunks of cranberries mixed into mac and cheese? Awesome to the max.
Summation: This. Place. ROCKS. Go there.
This is not your average mac and cheese place. The first time we were there, the special of the week was lobster mac and cheese with tarragon cream sauce with sherry and caramelized shallots. Um, yeah.
That first time, Craig had the Buffalo chicken. Chunks of chicken dredged in Buffalo sauce, mixed into macaroni with gorgonzola. I had the Cheeseburger - ground beef, cheddar, roasted tomatoes, caramelized onions, and bits of pickle! We also had the weekly special of fried white cheddar triangles with compotes (blueberry, apple cilantro). Which. Were. AWESOME. Especially the apple cilantro compote.
The next time we went, I picked up takeout for Craig at work. I got the Cheeseburger (why mess with perfection?), and for Craig I got the Chipotle Chicken BBQ (american cheddar, chicken cutlet, roasted corn, cilantro, chipotle BBQ) and the Mexi (pepper jack, chorizo, seasoned ground beef, pico de gallo). Home run all the way 'round.
This past weekend, our friend ordered the Mushroom Swiss (sauteed mushrooms, port wine cream, smoked gouda) with bacon. She was thrilled with her food. I think she might have proposed to the chef.
I had the Cheesesteak, but I subbed out the roasted tomatoes for the green peppers (I can't eat them). It was wonderful. Nice chunks of ribeye, bits of onions, chunks of tomatoes. Teh awesome.
Craig had the Fiery Steak. Pepperjack cheese, ribeye, spicy pepper blend (kinda like sriracha), broccoli, cilantro soy. He loved it, but said it was really spicy. REALLY SPICY. Because he's pretty resilient to hot food, so if he says it's hot, it's HOT.
We also got some of the mac balls. These are deep-fried mac and cheese balls, with add-ins. We had the mac and cheese and bacon, which were okay (the tomato cream dipping sauce is AMAZING. These people need to bottle this stuff and market it). The triple cheddar cranberry mac balls were phenomenal. Chunks of cranberries mixed into mac and cheese? Awesome to the max.
Summation: This. Place. ROCKS. Go there.
Sunday, April 22, 2012
Adventures in Yogurtland, part two
Once more into the breach.
This time, I used a mix of skim milk and Simply Smart, which is a skim-plus type milk. I didn't stir it at all, and when I added the yogurt starter I was very gentle and just slipped it into the milk. I incubated it in a bowl inside my crockpot filled with water. I set the temperature to "warm" and left the lid half off to maintain the proper temperature. It came out much less grainy, but still not as creamy as I was hoping for. I have seen posts that showed the drained result being whipped with an electric beater, so that's my next attempt. The taste is great, though, and it's still less than a fourth the cost of the Fage.
This time, I used a mix of skim milk and Simply Smart, which is a skim-plus type milk. I didn't stir it at all, and when I added the yogurt starter I was very gentle and just slipped it into the milk. I incubated it in a bowl inside my crockpot filled with water. I set the temperature to "warm" and left the lid half off to maintain the proper temperature. It came out much less grainy, but still not as creamy as I was hoping for. I have seen posts that showed the drained result being whipped with an electric beater, so that's my next attempt. The taste is great, though, and it's still less than a fourth the cost of the Fage.
Sunday, April 1, 2012
Adventures in Yogurtland, part one.
The boyfriend and I have been doing the Nutrisystem thing since about August last year. We've lost a total of 65 pounds, with about 120 to go (mostly mine). The diet requires that you eat a certain amount of non-fat dairy to make sure you get the necessary amount of calcium and protein, so we buy a lot of Greek-style yogurt. Since it's not cheap, I decided to try making it at home.
Four cups of skim milk, heated to 180 degrees in the microwave, to kill off competing bacteria. Cool down to about 100 degrees and add around a quarter cup of starter (Fage non-fat). Culture at about 100 degrees for 8 to 12 hours. Strain for a bit through a mesh strainer lined with a coffee filter. Save the whey - it's usable, as liquid in biscuits or pancakes or bread. The result was about 2 cups of yogurt and an equal amount of whey. That amount of yogurt costs $4 when I buy it. Making it cost me 84 cents.
The taste of the resulting yogurt was great. The texture was a bit grainy, more like ricotta than the rich creaminess of Greek yogurt. I did some checking on-line, and apparently I made three mistakes: while heating the milk to 180 degrees I stirred it, when I added the starter I stirred it thoroughly, and the incubation temperature was too high.
Stay tuned for Adventures in Yogurtland, part two. But while you're waiting, here is my non-fat dip recipe:
4 oz. non-fat cream cheese
12 oz. non-fat Greek yogurt
Bring cream cheese to room temperature. Gradually blend in yogurt. When thoroughly incorporated, add dip flavoring. Lipton's Onion soup mix, Hidden Valley Ranch dip mix, whatever, to flavor 2 cups of sour cream equivalent. Chill.
If you use Fage, the fat levels and cholesterol are extremely low.
Four cups of skim milk, heated to 180 degrees in the microwave, to kill off competing bacteria. Cool down to about 100 degrees and add around a quarter cup of starter (Fage non-fat). Culture at about 100 degrees for 8 to 12 hours. Strain for a bit through a mesh strainer lined with a coffee filter. Save the whey - it's usable, as liquid in biscuits or pancakes or bread. The result was about 2 cups of yogurt and an equal amount of whey. That amount of yogurt costs $4 when I buy it. Making it cost me 84 cents.
The taste of the resulting yogurt was great. The texture was a bit grainy, more like ricotta than the rich creaminess of Greek yogurt. I did some checking on-line, and apparently I made three mistakes: while heating the milk to 180 degrees I stirred it, when I added the starter I stirred it thoroughly, and the incubation temperature was too high.
Stay tuned for Adventures in Yogurtland, part two. But while you're waiting, here is my non-fat dip recipe:
4 oz. non-fat cream cheese
12 oz. non-fat Greek yogurt
Bring cream cheese to room temperature. Gradually blend in yogurt. When thoroughly incorporated, add dip flavoring. Lipton's Onion soup mix, Hidden Valley Ranch dip mix, whatever, to flavor 2 cups of sour cream equivalent. Chill.
If you use Fage, the fat levels and cholesterol are extremely low.
Tuesday, February 21, 2012
restaurant review - Portofino in Staatsburg, NY
Well, this one isn't a new place. I've been going to Portofino for years. The chef, Brian, is a good friend of my younger cousin Vicki, and he catered both my cousins' weddings. That having been said, this review is way overdue.
Craig and I went there again tonight. He ordered his favorite appetizer, the carpaccio. As always, it was perfect: rare rare rare beef, beautifully dressed with olive oil, capers, shaved parmesan, and lightly dressed spring greens (or maybe arugula?). My appetizer was OMG duck wings. DUCK WINGS! With a chipotle-maple glaze. Absolutely fantastic. Crispy duck skin with a fantastic sweet-hot sauce. Lovely.
Salads were perfectly dressed, not drowned in dressing. Fresh baby greens, grape tomatoes, carrot shreds, and house-made garlic croutons.
Entrees. Oh, my, entrees. Craig had the pulled pork with hand-cut french fries, cornbread, and broccoli rabe. The pulled pork was absolutely AMAZING. It was moist, flavorful, a bit sweet and spicy, and not overpoweringly smoked. The fries were served on top of the pork. They were very flavorful and crisp. The cornbread was of the savory type, with real corn kernels throughout. The broccoli rabe was deep-fried, and its bitterness made a perfect contrast to the rich sweet/spicy/porky goodness of the pulled pork.
I had the linguini carbonara. Pancetta, prosciutto, peas, roasted garlic, red onions, parmesan, tossed in a cream sauce with the linguini. It. Was. Awesome.
Dinner (without drinks or dessert) was about $54 (before tax). If you go there, try the gnocchi. Brian makes the best I've ever had - light, fluffy, and absolutely wonderful.
Craig and I went there again tonight. He ordered his favorite appetizer, the carpaccio. As always, it was perfect: rare rare rare beef, beautifully dressed with olive oil, capers, shaved parmesan, and lightly dressed spring greens (or maybe arugula?). My appetizer was OMG duck wings. DUCK WINGS! With a chipotle-maple glaze. Absolutely fantastic. Crispy duck skin with a fantastic sweet-hot sauce. Lovely.
Salads were perfectly dressed, not drowned in dressing. Fresh baby greens, grape tomatoes, carrot shreds, and house-made garlic croutons.
Entrees. Oh, my, entrees. Craig had the pulled pork with hand-cut french fries, cornbread, and broccoli rabe. The pulled pork was absolutely AMAZING. It was moist, flavorful, a bit sweet and spicy, and not overpoweringly smoked. The fries were served on top of the pork. They were very flavorful and crisp. The cornbread was of the savory type, with real corn kernels throughout. The broccoli rabe was deep-fried, and its bitterness made a perfect contrast to the rich sweet/spicy/porky goodness of the pulled pork.
I had the linguini carbonara. Pancetta, prosciutto, peas, roasted garlic, red onions, parmesan, tossed in a cream sauce with the linguini. It. Was. Awesome.
Dinner (without drinks or dessert) was about $54 (before tax). If you go there, try the gnocchi. Brian makes the best I've ever had - light, fluffy, and absolutely wonderful.
Sunday, February 12, 2012
restaurant review - Palace Dumplings in Wappinger Falls
Craig and I have driven past this place with its neon "DUMPLINGS" sign for a while. Finally, I decided to check teh Intarwebz for information about it. I saw a bunch of reviews, virtually all of them positive. As I am a HUUUUUGE fan of all dumplings, we decided to check it out.
Side note - every ethnicity has dumplings of one sort or another. Pierogies, ravioli, what have you, I loves them all.
We started out our meal with soup. I ordered the egg drop soup and Craig chose the hot and sour soup. Which is the reverse of our usual choices, but what the hey. My soup was very light, not the usual thick bright yellow concoction I'm used to. It was excellent! Craig's was pretty much the same soup but with added rice wine vinegar, hot chili oil, and some tofu. It was an excellent and different version of the traditional hot and sour soup.
Next was our "salad" course. I ordered completely randomly - flavor green beans sheets. It was a bit weird, but it grew on me. It was tagliatelli-sized strips of a very chewy noodle-type thing with strips of cucumber, shreds of chicken, and maybe parsley dressed with a sweet rice wine vinegar dressing. The noodles were perfectly clear, similar to konjac noodles. I was a bit taken aback at first, but the flavor was so amazing that I just kept eating them. They are really, really, REALLY hard to eat with a fork, though. Chopsticks are kind of necessary.
Craig's salad course was the horseradish cucumber, which was very tasty and not too overwhelmingly horseradishy, even for weenies like me.
The dumplings. OMG the dumplings. There are twenty-five different kinds, vegetarian included. We ordered the pork and scallion dumplings and the beef and onion ones. Both were absolutely wonderful. Thin wrappers with lots of filling. There were a few choices of sauces on our table - straight soy sauce, something labeled dumpling sauce (garlic, rice wine vinegar, maybe Chinese mustard), another labeled sweet dumpling sauce (soy, sugar, rice wine vinegar), and a hot chili paste.
Our total bill came to $28.
There is nothing on the menu that is typical of what we think of as "Chinese food." No egg rolls, no fried rice, no sweet and sour pork. This is northern Chinese food, and it's absolutely wonderful. Highly, highly recommended.
Side note - every ethnicity has dumplings of one sort or another. Pierogies, ravioli, what have you, I loves them all.
We started out our meal with soup. I ordered the egg drop soup and Craig chose the hot and sour soup. Which is the reverse of our usual choices, but what the hey. My soup was very light, not the usual thick bright yellow concoction I'm used to. It was excellent! Craig's was pretty much the same soup but with added rice wine vinegar, hot chili oil, and some tofu. It was an excellent and different version of the traditional hot and sour soup.
Next was our "salad" course. I ordered completely randomly - flavor green beans sheets. It was a bit weird, but it grew on me. It was tagliatelli-sized strips of a very chewy noodle-type thing with strips of cucumber, shreds of chicken, and maybe parsley dressed with a sweet rice wine vinegar dressing. The noodles were perfectly clear, similar to konjac noodles. I was a bit taken aback at first, but the flavor was so amazing that I just kept eating them. They are really, really, REALLY hard to eat with a fork, though. Chopsticks are kind of necessary.
Craig's salad course was the horseradish cucumber, which was very tasty and not too overwhelmingly horseradishy, even for weenies like me.
The dumplings. OMG the dumplings. There are twenty-five different kinds, vegetarian included. We ordered the pork and scallion dumplings and the beef and onion ones. Both were absolutely wonderful. Thin wrappers with lots of filling. There were a few choices of sauces on our table - straight soy sauce, something labeled dumpling sauce (garlic, rice wine vinegar, maybe Chinese mustard), another labeled sweet dumpling sauce (soy, sugar, rice wine vinegar), and a hot chili paste.
Our total bill came to $28.
There is nothing on the menu that is typical of what we think of as "Chinese food." No egg rolls, no fried rice, no sweet and sour pork. This is northern Chinese food, and it's absolutely wonderful. Highly, highly recommended.
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